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SAM-101

Foodstuffs, liquid, low viscosity
Sampling

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Goods
Definition This card provides the sampling procedures for liquid foodstuffs in bulk, such as beverages, spirits, wine, chocolate syrup, honey, ketchup, molasses, mustard, soya sauce, sugar syrup, vegetable oils, vinegar, and water. The commodities mentioned above may also be considered high-viscosity depending upon their precise nature and/or the temperature.

For high-viscosity liquid foodstuffs see ‘Foodstuffs, liquid, high viscosity’.

For products in individual packs see specific card for ‘Retail packages’.

For dairy products such as milk see specific card for ‘Dairy produce’.


Foodstuffs, liquid, low viscosity
Recommended minimum quantity for each sample 0.5 l or 0.5 kg
EN/ISO standards and regulations specific to foodstuffs, liquid, low viscosity
  • EN ISO 5555 Animal and vegetables fats and oils. Sampling.
  • ISO 11648-1 Statistical aspects of sampling from bulk materials.
  • ISO 11648-2 Statistical aspects of sampling from bulk materials.
  • Commission Regulation (EU) No 836/2011, amending Regulation (EC) No 333/2007 laying down the methods of sampling and analysis for the official control of the levels of lead, cadmium, mercury, inorganic tin, 3-MCPD and benzo(a)pyrene in foodstuffs.
  • Commission Regulation (EC) No 1882/2006, laying down methods of sampling and analysis for the official control of the levels of nitrates in certain foodstuffs.
  • Commission Regulation (EU) 2017/644 of 5 April 2017 laying down methods of sampling and analysis for the control of levels of dioxins, dioxin-like PCBs and non-dioxin-like PCBs in certain foodstuffs and repealing Regulation (EU) No 589/2014 (Text with EEA relevance. )
  • Commission Regulation (EC) No 627/2006, implementing Regulation (EC) No 2065/2003 of the European Parliament and of the Council as regards quality criteria for validated analytical methods for sampling, identification and characterisation of primary smoke products.
  • Commission Regulation (EC) No 401/2006, laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs.
  • Commission Regulation (EC) No 1989/2003, amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis.

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
  • Vacuum pump sampler (L01-01)
  • Dipping vessels various types and designs (L02-01, L02-02, L02-03)
  • Pipette-type sampler (L03-01)
  • Sampling scoop (L04-01)
  • Piston-tube sampler (L05-01)
  • Mixing vessel.
  • Funnel.
Copper and copper alloys must not be used.

Containers to be used for the sampling
  • Glass bottles (G01)
  • Plastic bottles, narrow opening, size 500–1 000 ml (P01); preferably not transparent.
  • Metal containers (M01)
All containers must be suitable for food including high-acidity products.

Safety precautions and risk assessment Please refer to your national legislation and guidelines on health and safety.

  • You should inspect the product before sampling in order to assess if there are dangerous goods and to give time to collect the necessary MSDS or ADR if available. Under normal conditions foodstuffs do not present particular health hazards.
  • Pay attention to any safety labels.
  • Products of vegetable origin can be infested with agents that are dangerous to human health.
  • Wear protective gloves and safety shoes.
  • Wear a disposable gown and a safety helmet or ear protectors (when necessary).
  • Do not eat, drink or smoke during sampling.
  • You should wear clean clothing to minimise the risk of accidentally contaminating the sample. Always take hygienic measures to avoid contamination. You should wash your hands prior to sampling.
  • 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.
  • Any working activity that exposes workers to the risk of falling from a height in relation to a stable floor is considered ‘working at a height’. Training must be given and adequate protective equipment supplied. Ladders, steps, platforms and handrails must be kept in structurally safe condition and regularly inspected by competent personnel. If the sampling requires you to enter the space at the top of a tank, at least two people equipped with appropriate personal protection equipment should be present.
  • Flammable liquids and vapour (e.g. concentrated ethanol): precautions should be taken to guard against ignition from static electricity.

    Labelling of typical products according to CLP/GHS:
    Concentrated ethanol, H225, P210

Sampling plan
Type of consignment Description
Consignments for customs clearance The aggregate sample consists of an appropriate number of incremental samples. One sample is usually taken as representing the goods covered by the same customs declaration.
Consignments for CAP (export refunds) or excise control The aggregate sample consists of an appropriate number of incremental samples. The minimum number of incremental samples is described below. If the consignment consists of goods originating from one production line (the lot number is identical) a reduced number of samples may be taken.
Vertical land tanks, horizontal land tanks, ships’ tanks, tank wagons or tank cars One or more aggregate samples: from at least three conventional points (from the top, the middle and the bottom) in each lot or at set intervals during unloading. More aggregate samples may be created from containers containing different products or lots.
Small packages, barrels, drums, cases, tins, bags and bottles One or more aggregate samples: a suitable number of units must be chosen at random or systematically from the consignment. More aggregate samples may be created from containers containing different products or lots.
Food liquids being moved One aggregate sample: from incremental samples throughout the whole diameter of the stream, with intervals determined by the moving speed.

Detailed information
Sampling procedure
  • Where the product is transported loose in bulk, the load must be considered as a whole and the samples must be taken from all parts of the load.
  • Samples are taken after loading or before discharging. An all-levels sample, running sample, upper-middle-lower sample, or spot samples at agreed levels may be used for sampling.
  • Representative sampling: the sample should be representative of the whole consignment. Incremental samples must be taken throughout the lot or during the whole of the discharge process. The incremental samples must be mixed thoroughly to create the aggregate sample. Ensure that the product being sampled remains unaltered by the sampling process.
  • Taking samples: different methods apply depending on how the low-viscosity liquids are transported or discharged from the transport.
    • Vertical land tanks: Sample each tank separately. Determine whether there is sediment or an emulsion layer or free water at the bottom of the tank by means of a bottom sampler and/or water detectors. It is desirable, as far as possible, to run off free water before sampling, and to measure the amount removed. It is essential that the whole of the product is as homogeneous as possible. The sampler is lowered through the hatch of the tank until it reaches the desired level, then opened and kept in position until it is filled, and finally is hauled up. A vacuum pump may be also used, if the depth from which the sample is to be taken does not exceed 4 m. Equal quantities of upper, middle, and lower primary samples should be taken. A sampler used for cross-level sampling can be also used to take samples from tanks. The primary samples from all sampling spots/levels are collected in a mixing vessel, and after thorough mixing, an aggregate sample is created.
    • Ships’ tanks: Usually sampling is carried out during transfer using a tap or drip-cock. Alternatively, if the total capacity of the ship transporting liquid cargo is divided into a certain number of independent reservoirs (sections, compartments), possibly of different sizes, sample each independent reservoir separately. The sampling procedures and the formation of aggregate samples are as described above (see Vertical Land Tanks). Independent samples are taken from each part of the independent reservoir. If it is certain that all the independent reservoirs of the vessel contain the same product (of the same quality), an aggregate sample can be formed for the whole vessel by combining the primary samples taken from all of the independent reservoirs.
    • Tank wagons or cars and horizontal tanks: samples should preferably be taken as soon as the tanks have been filled. Use the procedure described above (see Vertical Land Tanks). If the primary samples cannot be taken immediately after the tanks have been filled, perform a preliminary test for the presence of free water as a bottom layer. Remove any free water and measure the amount removed. Sample using the procedure described above (see Vertical Land Tanks).
    • Weigh tanks: samples should preferably be taken as soon as the tanks have been filled, taking a sample from the middle. If the tank is closed, sample from a horizontal drip-tap. If delay occurs, use the procedure described above (see Vertical Land Tanks).
    • Barrels, drums: a suitable number of units must be chosen at random or systematically from the consignment. It is essential that the product is as homogeneous as possible. Before sampling, stir the content well by hand or mechanically and take a sample from the middle. Equal quantities of primary samples are taken from the different units and collected in a mixing vessel. After thorough mixing, an aggregate sample is created.
    • Small packages: a suitable number of units must be chosen at random or systematically from the consignment. For more information please refer to the sampling card ‘Retail Sale Packages’.
  • Packing the samples: the containers should be almost, but not quite, filled to allow a little air space at the top for expansion and then sealed to prevent the loss of moisture. They should be kept out of direct sunlight.
  • For more information refer to the ISO Standards and EC Regulations in force.
Sampling form
  • Fill in the sample form. One copy should be attached to the samples and one copy should be kept for the record.
Transport
  • The samples should be kept in a dry and well-ventilated place. They must be protected against light and odour to prevent contamination, microbiological growth or other situations which would damage the sample.
  • If necessary keep cooled. The cooling chain must be maintained and should be recorded.
Storage
  • The samples must be kept in a dry and well-ventilated place. They must be protected against light and odour to prevent contamination, microbiological growth or other situations which would damage the sample.
  • If necessary keep cooled (concentrated spirit). The cooling chain must be maintained and should be recorded.
  • Samples which will be tested for the moisture content or where the moisture content may affect the analysis must be packed in moisture-tight containers with an air-tight closure. The container should be almost, but not quite, filled and then sealed to prevent any change in the moisture content.

Foodstuff Liquids Low Viscosity (expand list)
HS number Description


Revisions
Version Date Changes
1.0 12.10.2012 First version
1.0.1 30.03.2019 Update - Update - Replace Commission Regulation (EC) No 1883/2006, by new regulation: Commission Regulation (EU) 2017/644 of 5 April 2017