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Id-definizzjoni
(lista ta’ kodiċijiet SA koperti minn din il-karta) |
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.
Fil-każ ta’ ġobon semilikwidu u baqta ara l-iskeda speċifika għal ‘Il-prodotti tal-ħalib’.
Għat-trab tal-ġobon f’massa ara l-iskeda speċifika għal ‘L-oġġetti tal-ikel, trab’.
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| Il-kwantità minima rrakkomandata għal kull kampjun |
0,5 kg |
| Standards applikabbli (ISO u Normi tal-UE) u leġiżlazzjoni rilevanti |
- EN ISO 707 Ħalib u prodotti tal-ħalib — Il-gwida dwar it-teħid ta’ kampjuni.
Għandek tirreferi wkoll għal-leġiżlazzjoni nazzjonali u l-linji gwida nazzjonali tiegħek rigward il-kampjunar. |
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| L-għodda għat-teħid tal-kampjun issuġġerita skont il-metodu użat |
- Sassla għat-teħid tal-kampjuni (L04-01)
- Wajer bix-xfafar
- Għodod ġenerali: sikkina, kuċċarun, eċċ.
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| Il-kontenituri li għandhom jintużaw għat-teħid tal-kampjun |
- Boroż tal-plastik, disinni u daqsijiet differenti (P00)
- Fliexken tal-plastik, b’bokka wiesgħa, tad-daqs 500-1 000 ml (P03/P04), preferibbilment mhux trasparenti
- Fojl tal-aluminju, film plastiku trasparenti, karta tax-xema’.
The containers must be made of a material suitable for food. |
| Il-prekawzjonijiet ta’ sigurtà u l-valutazzjoni tar-riskju |
- 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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| It-tip ta’ kunsinna |
Id-deskrizzjoni |
| Kunsinni għall-approvazzjoni mid-dwana |
Il-kampjun aggregat jikkonsisti minn numru xieraq ta’ kampjuni inkrementali. Kampjun wieħed ġeneralment jitqies li jirrappreżenta l-oġġetti koperti mill-istess dikjarazzjoni tad-dwana.
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| Kunsinni għall-PAK (rifużjonijiet ta’ esportazzjoni) |
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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| Kaxxi b’ġobna waħda jew aktar. Oġġetti f’pakketti għall-bejgħ bl-imnut |
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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| Ġobon fi blokki bl-ingrossa ffriżati |
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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| Ġobon fis-salmura jew fiż-żejt eċċ. |
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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| Kummenti ġenerali |
- 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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| Il-formola għat-teħid tal-kampjuni |
- Imla l-formola għat-teħid tal-kampjun. Kopja għandha tkun mehmuża mal-kampjuni u kopja oħra għandha tinżamm fir-reġistri.
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| It-trasport |
- Ipproteġi l-kampjuni mid-dawl u mill-kuntatt mal-arja.
- Ipproteġi l-kampjuni minn sorsi ta’ kontaminazzjoni (irwejjaħ, likwidi, sustanzi oħrajn, tkabbir mikrobijoloġiku, eċċ.).
- Keep cooled or refrigerated during transportation. The temperature of the cooling chain should be recorded.
- Il-kampjuni m’għandhomx ikunu ffriżati mill-ġdid.
- Il-prodotti ffriżati preferibbilment għandhom ikunu ttrasportati fi friża. Inkella, dawn jistgħu jkunu ttrasportati fi friġġ. Ara li l-kampjuni ma jinħallux waqt it-trasport. Il-katina ta’ tkessiħ għandha tinżamm u għandha tkun irreġistrata.
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| Il-ħażna |
- Ipproteġi l-kampjuni mid-dawl u mill-kuntatt mal-arja.
- Ipproteġi l-kampjuni minn sorsi ta’ kontaminazzjoni (irwejjaħ, likwidi, sustanzi oħrajn, tkabbir mikrobijoloġiku, eċċ.).
- 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.
- Il-prodotti ffriżati għandhom jinħażnu fi friża. Il-katina ta’ tkessiħ għandha tinżamm u għandha tkun irreġistrata.
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