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SAM-101

Légumes et fruits non congelés
Échantillonnage

Légumes et fruits non congelés
Définition

(liste des codes SH couverts par la présente fiche)		 Vegetables, fruits and parts of plants, also prepared or preserved; boxed dried products; preparations made of vegetables, fruits and similar products, fresh, chilled, salted, in brine, dried or smoked.

For nuts see specific card for Loose grain and seeds.

For tobacco see specific card for Tobacco.

For frozen vegetables and fruits, see specific card for ‘Vegetables and fruits, frozen’.

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

Légumes et fruits non congelés
Quantité minimale recommandée pour chaque échantillon
  • 1 kg
Normes (ISO et UE) applicables et législation en vigueur
  • ISO 7002 Produits agricoles alimentaires - Présentation d’une méthode normalisée d’échantillonnage à partir d’un lot
  • ISO 874 Fruits et légumes en l’état. Échantillonnage.
Veuillez également vous reporter à la législation en vigueur dans votre pays, ainsi qu’à vos lignes directrices nationales en matière d’échantillonnage.

Équipement requis
Outil d’échantillonnage proposé selon la méthode utilisée
  • Appareil d’échantillonnage par zone (S02-01)
  • Truelle d’échantillonnage (S03-01)
  • Spear-type sampler (S01-01)
  • Sample dividing equipment (D01-01)
Récipients à utiliser pour l’échantillonnage
  • Sacs en plastique, de différents modèles et tailles (P00)
  • Flacons en plastique, à large col, contenance de 500 à 1000 ml (P03, P04)
  • Paper bags, different designs and sizes (R00, R01) or linen bags
The containers must be made of a material suitable for food.
Mesures de précaution et évaluation des risques
  • 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’ for detailed advice on hygiene and risks for fresh fruit and vegetables foods.
  • The hygiene of food products must be maintained.
  • Ensure you have clean and appropriate PPE for the circumstances.
  • Products of vegetable origin can be dusty or infested with agents that are dangerous to human health. Officers should make a risk assessment when they have sighted the consignment.
  • Officers should wear appropriate respiratory protection for exposure to dust.
  • High levels of dust in the air in combination with static electricity may generate a fire or explosion.

Plan d’échantillonnage
Type d’envoi Procédure
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.

Non emballés, dans des chariots, des citernes ou des conteneurs Take one or more aggregate samples from incremental samples by random selection or systematically from the consignment or at not less than five conventional points (one in the middle plus four at the midpoints between the centre and the apexes at various heights). More aggregate samples may be created from containers containing different products or lots.

Where the goods are in large bulk containers it is recommended that you draw samples during loading or discharge.

Légumes et fruits en saumure Take one aggregate sample using a steel ladle and latex gloves, take the quantities of product (e.g. vegetables or fruits in brine) from the drums or barrels to form the aggregate sample.

Consignments of mixed plant parts Take one aggregate sample: by random selection from different parts of the consignment, at least five conventional points (one at the top, three at different depths in the middle, and one at the bottom).

  • Consignments of mixed plants may be subject to a much wider variation throughout the package. Different particle sizes and specific gravity may lead to concentrations of different ingredients throughout the package.
  • Your sampling plan must take these variations into account to ensure the aggregate sample is representative of the consignment as a whole.
  • Similar care must be taken when dividing your aggregate sample to ensure that each final sample is representative of the whole.
Sacks and boxes (5 - 50 kg)
  • For small parts of plants (e.g. herb tea) a spear sampler or zone sampler pushed into the sack from the top to the bottom may be sufficient to draw representative samples.
  • For large parts of plants (e.g. ginseng roots) or mixtures containing these, it will be necessary to use other means:
    • Empty the sack or box on a clean flat surface and use the quartering method.
    • Lay the sack flat and cut an opening along the whole length and use a scoop to draw samples at various positions throughout the sack.
  • Where the consignment is large and it is not disproportionate - it may be preferable to take whole bags or boxes as samples.
Pallet boxes and big bags (>50 kg)
  • For small parts of plants (e.g. herb tea) a spear sampler or zone sampler pushed into the sack from the top to the bottom may be sufficient to draw representative samples.
  • For large parts of plants (e.g. ginseng roots) or mixtures containing these, it will be necessary to use other means:
    • If possible, empty the sack or box on a clean flat surface and use the quartering method.
    • Sampling may also be carried out when the product is discharged or moved to another container. Incremental samples should be drawn throughout the discharge.
Hemp from commercial plantations Samples must represent the average appearance (growth) of vegetation and quality of the harvest. At least 30 cm parts of female plants are taken from the field as samples. The male plants are not collected. Plants are collected during their blossoming systematically from different field parts excluding field borders.


Manipulation des échantillons
Commentaires généraux
  • Les différents lots doivent faire l’objet d’un échantillonnage séparé. Les étiquettes présentes sur l’emballage peuvent indiquer si l’envoi contient différents lots ou dates de production et si les produits des différents lots varient en qualité.
  • Les conteneurs ouverts, cassés ou endommagés de même que les produits périmés ou sur le point de l’être ne doivent en principe pas être échantillonnés, à moins d’une bonne raison.
  • À l’aide de l’équipement d’échantillonnage et/ou de gants en latex, prélevez les échantillons élémentaires du produit et rassemblez-les dans un conteneur en plastique adapté à un usage alimentaire, de manière à constituer un seul échantillon global.
  • Si un envoi est transporté dans un conteneur comportant plus d’une zone ou section distincte, chacune d’entre elles doit faire l’objet d’un échantillonnage séparé.
Formulaire d’échantillonnage
  • Remplissez le formulaire d’échantillonnage. Un exemplaire de celui-ci doit être joint aux échantillons et un autre conservé pour référence.
  • Record the state of the samples when taken — fresh, chilled, dried or salted — and indicate if you have frozen them.
Transport
  • Deliver fresh and chilled samples to the laboratory promptly.
  • If samples are not transported immediately, they should be stored in either a refrigerator or a freezer.
  • Chilled samples should be chilled rapidly at a temperature of between 0 and 5 °C prior to shipping. Coolants: plastic containers filled with refrigerant are needed to keep sample units cool. If the product is highly perishable or at an advanced stage of maturity, the product must be frozen in order to prevent further deterioration.
Stockage
  • Fresh and chilled samples should be stored in a refrigerator. Maintain the samples at a temperature of between 0 and 5 °C; the cooling chain should be recorded.
  • Si le produit est hautement périssable ou à un stade de maturité avancé, il doit être congelé pour éviter toute détérioration. La chaîne du froid doit être surveillée et documentée.

Légumes et fruits non congelés (Développer la liste)
Code SH Decription


Révisions
Version Date Modifications
1.0 12.10.2012 Première version
1.1 15.01.2021 Update - New format and text modifications