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SAM-106

Fish, non frozen
Sampling

Goods
Definition 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 products in individual packs see specific card for ‘Retail Sale Packages’

Fish, non frozen
Recommended minimum quantity for each sample
  • 1 kg
EN/ISO standards and regulations specific for Fish Non Frozen and Meat Preparations
  • Council Regulation (EC) No 1379/2013 on the common organisation of the markets in fishery and aquaculture products

Legislation (technical standards or specifications): Please refer to your national legislation and national guidelines regarding sampling.


Equipment needed
Suggested sampling tool depending on the method used
  • General tools: knife, (stainless steel) axe, scissors, etc.
  • Sampling scoop
  • Pencil
Containers to be used for the sampling
  • Plastic bags, different design and sizes (P00).
  • Plastic bottle wide mouth opening size 1000 ml (P03, P04)
  • Plastic foil
  • Thermo – insulation boxes or bags for transportation
  • Mobile freezers or refrigerators
  • Cooling chain indicators (temperature loggers)
Safety precautions and risk assessment Please refer to your national legislation and guidelines on health and safety.

Personal protection:
  • Protective/disposable gloves
  • Protective clothes
  • Always wash your hands before and after handling any products!
  • During the sampling microbiological or other contamination of the sample must be avoided.
  • Fresh or chilled fish could still retain living micro-organisms. Aerosols can be generated and inhaled when opening the container. Wear a surgical mask if necessary.

Sampling plan
Type of consignment Description
Fish, fish fillets or other fish meat, crustaceans, molluscs and other aquatic invertebrates fresh or chilled; fish, crustaceans, molluscs and other aquatic invertebrates, dried, salted, in brine or smoked of HS 0302, 0304, 0305, 0306, 0307, 0308
  • An original and reserve samples must be taken of at least 1 kg each. Where individual pieces weight more than 1 kg take one piece as original and one or more as reserve samples.
  • Aggregate sample: sampling should be carried out in such a way that the samples represent all the characteristics of the lot. The sample should be taken at random from different parts of the consignment.

Detailed information
Sampling procedure
  • Each sample should be taken from that part of the consignment presenting the highest risk e.g. having noticeable heterogeneous parts.
  • You should not cut whole fish/pieces unless unavoidable. Always try to take intact whole pieces/packages/cartons.
  • 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.
  • 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.
Sampling form
  • Fill in the sample 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 (fish, crustaceans, molluscs and other aquatic invertebrates and their preparations), and indicate if you have frozen them.
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 elements which may damage the package.
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, and Meat Preparations (expand list )
HS number Description


Revisions
Version Date Changes
1.0 31.01.2017 First version