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SAM-106

Fish, non frozen
Sampling

Fish, non frozen
Definition

(list of HS codes, covered by this card)		 Non frozen fish, fish fillets or other fish meat (whether or not minced), crustaceans, molluscs and other aquatic invertebrates fresh or chilled; fish, crustaceans, molluscs and other aquatic invertebrates, dried, salted or in brine; smoked, whether or not cooked before or during the smoking process.

Chilled fish, generally to around 0 °C, without being frozen.

For frozen fish see specific card for ‘Fish, frozen’.

For products in individual packages see specific card for ‘Retail packages and finished articles’.

Fish, non frozen
Recommended minimum quantity for each final sample
  • 1 kg
Applicable standards (ISO and EU Norms) and relevant legislation You should also refer to your national legislation and national guidelines regarding sampling.

Equipment needed
Suggested sampling tool depending on the method used
  • Sampling scoop
  • General tools: knife, saw, axe, scissors, etc.
Containers to be used for the sampling
  • Plastic bags, different design and sizes (P00)
  • Plastic bottle wide mouth opening (P03, P04)
  • Plastic foil
  • Thermo – insulation boxes or bags for transportation
The containers must be made of a material suitable for food.
Safety precautions and risk assessment
  • You should be aware of and follow any health and safety instructions in the local risk assessment and/or safe working practices for the location where the sampling is to take place.
  • See Health and Safety for the ‘Sampling of Food Products’ detailed advice on hygiene and risks for frozen foods.
  • The hygiene of food products must be maintained.
  • Ensure you have clean and appropriate PPE for the circumstances.

Sampling plan
Type of consignment Procedure
Consignment for Customs clearance The aggregate sample consists of an appropriate number of incremental samples. When you are satisfied the consignment is homogeneous, one incremental sample is usually taken as representing the goods covered by the same customs declaration.

Cartons/packages 1 carton or package of at least 1 kg

Whole fish Whole fish should be taken as samples and should not be cut or subdivided, where practical.


Handling of samples
General comments
  • Each sample should be taken from that part of the consignment presenting the highest risk e.g. having noticeable heterogeneous parts.
  • If the original packing is insufficient to guarantee intact storage and transport, use a plastic bag or foil to pack.
  • In case of fish etc. in brine (or in general solid sample in liquid) take a sufficient amount of brine/liquid so that the fish/solid is completely covered. Whenever possible, the original ratio of fish/solid part and liquid shall be maintained.
  • Maintain the sample below 4 °C. The temperature of the cooling chain should be recorded. If the sample cannot be delivered for analysis within 24 h, freeze the samples at -18 °C or lower.
Sampling form
  • Fill in the sampling form. One copy should be attached to the samples and one copy should be kept for record.
  • Record the state of the samples when taken - fresh, chilled, dried, salted, smoked or in brine, and indicate if you have frozen them.
  • If it is impossible to follow the guidance or if the declarant does not agree, record the procedures used and the reasons on the Sampling Form.
Transport
  • Keep cooled or refrigerated during transportation. The temperature of the cooling chain should be recorded.
  • Fresh or cooled fish can be frozen, if the sample cannot be delivered within 24 h for analysis. Freeze the samples at -18 °C or lower. In that case, samples must remain frozen until prepared for analysis.
  • Protect the samples from sources of contamination (odour, liquids, etc.) or other situations which would damage the sample.
Storage
  • Keep cooled or refrigerated below 4 °C. The temperature of the cooling chain should be recorded.
  • For longer storage freeze the samples at -18 °C or lower and monitor the temperature during storage.
  • Protect the samples from sources of contamination (odour, liquids, etc.) and contact with other substances.

Fish, non frozen (expand list)
HS number Description


Revisions
Version Date Changes
1.0 31.01.2017 First version
1.1 15.01.2021 New format, small modifications, HS code 1603 deleted