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Definicija
(popis oznaka HS koje obuhvaća ova kartica) |
Fresh (unripened or uncured) cheese, including whey cheese; grated or powdered cheese of all kinds; processed cheese; blue-veined cheese and other cheese containing veins produced by Penicillium roqueforti; other cheese, e.g. ripened cheese.
Za sir u polutekućem stanju i usoljeni sir vidi posebnu karticu „Mliječni proizvodi”.
Za sir u prahu u rasutom obliku vidi posebnu karticu „Prehrambeni proizvodi, prah”.
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| Preporučena minimalna količina za svaki uzorak |
0,5 kg |
| Primjenjive norme (ISO i norme EU-a) i relevantno zakonodavstvo |
- EN ISO 707, Mlijeko i mliječni proizvodi – Upute za uzorkovanje.
Dodatne informacije možete pronaći i u svojem nacionalnom zakonodavstvu i nacionalnim smjernicama o uzorkovanju. |
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| Predloženi alat za uzorkovanje, ovisno o primijenjenoj metodi |
- Lopatica za uzorkovanje (L04-01).
- Bodljikava žica.
- Alati opće namjene: nož, grabilica itd.
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| Posude koje se upotrebljavaju pri uzorkovanju |
- Plastične vrećice raznih oblika i veličina (P00).
- Plastične boce širokog grla, veličine 500 – 1 000 ml (P03/P04), poželjno je da nisu prozirne.
- Aluminijska folija, prozirna folija, voštani papir.
The containers must be made of a material suitable for food. |
| Sigurnosne mjere opreza i procjena rizika |
- 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 chilled foods.
- The hygiene of food products must be maintained.
- Ensure you have clean and appropriate PPE for the circumstances.
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| Vrsta pošiljke |
Postupak |
| Pošiljke za carinjenje |
Skupni uzorak sastoji se od odgovarajućeg broja pojedinačnih uzoraka. Jedan uzorak obično se uzima kao reprezentativni uzorak robe na koju se odnosi ista carinska deklaracija.
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| Pošiljke u okviru ZPP-a (izvozne subvencije) |
The final sample consists of an appropriate number of incremental samples or a sufficiently big portion of a bulk block. The sampling strategies depending on packages sizes are described below.
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| Kutije s jednim ili više sireva. Roba u pakiranjima za pojedinačnu prodaju |
Sufficient entire cheeses in their original packaging should be sent to the laboratory to add up to the desired sample quantity. Samples are taken by random selection or systematically.
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| Cheese in bulk blocks ≤ 2 kg |
It is recommended that you send a whole block to the laboratory. If that is not possible, cut segments or slices of adequate size.
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| Cheese in bulk blocks > 2 kg and ≤ 10 kg |
If possible take a whole block to form sample and reserve sample. Otherwise cut off a sample as shown in the next section.
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| Cheese in bulk blocks > 10 kg |
Samples are cross-cut with a knife or a razor wire.
- block-shaped cheese, 3 - 10 kg:
- block-shaped cheese, 10-20 kg:
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| Sir u zamrznutim blokovima |
It is not possible to take samples from a frozen block of cheese. Send a whole block to the laboratory or allow blocks to thaw slowly to a temperature where it can be cut with a knife in a condition environment with a temperature of typically 5 to 10 °C.
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| Sir u slanoj vodi ili ulju itd. |
One complete package should be sent as a sample to the laboratory or an aggregate sample should be created. Take incremental samples of cheese from the drums, barrels or jars to form the aggregate sample. The final samples must include sufficient brine or oil to submerge the sample of cheese.
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| Opće napomene |
- It is always preferable to take complete packages of cheese as samples. If it is not realistic to take whole packages, use an appropriate tool to cut off whole pieces as described above.
- Drilling cores from cheese blocks is not a sampling method recommended for customs purposes.
- When the consignment is composed of several types of cheese, each type of cheese within the consignment must be treated as a separate commodity and must be sampled separately.
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| Obrazac za uzorkovanje |
- Popunite obrazac za uzorkovanje. Jedan primjerak prilaže se uzorcima, a jedan se ostavlja u evidenciji.
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| Prijevoz |
- Zaštitite uzorke od svjetlosti i dodira sa zrakom.
- Zaštitite uzorke od izvora kontaminacije (mirisa, tekućina, drugih tvari, mikrobiološkog rasta itd.).
- Keep cooled or refrigerated during transportation. The temperature of the cooling chain should be recorded.
- Uzorci se ne smiju ponovno smrzavati.
- Zamrznute proizvode poželjno je prevoziti u zamrzivaču. Alternativno se mogu prevoziti u hladnjaku. Pazite da se uzorci tijekom prijevoza ne odmrznu. Lanac hlađenja mora se održavati i trebalo bi ga evidentirati.
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| Skladištenje |
- Zaštitite uzorke od svjetlosti i dodira sa zrakom.
- Zaštitite uzorke od izvora kontaminacije (mirisa, tekućina, drugih tvari, mikrobiološkog rasta itd.).
- The samples shall be stored at a cool temperature, preferably at 0 to 4 °C; see EN ISO 707 for details. The cooling chain must be maintained and should be monitored and recorded.
- Freeze for long-term storage.
- Zamrznuti proizvodi moraju se pohraniti u zamrzivač. Lanac hlađenja mora se održavati i trebalo bi ga evidentirati.
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