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SAM-104

Meat, non-frozen
Sampling

Goods
Definition	Meat in carcasses, half-carcasses, quarters or pieces and edible meat offal, even when cut, chopped or ground, of all animals (except fish, crustaceans, molluscs and other aquatic invertebrates), fresh, chilled, salted, in brine, dried or smoked. Chilled: reduced in temperature, generally to around 0 °C, without being frozen.

Meat, non-frozen
Recommended minimum quantity for each sample	For chemical analysis: 1 kg. For morphological analysis: one piece (products of HS numbers 020110, 020120, 020311, 020410, 020421). Other HS numbers: at least two pieces or one carton (containing at least six pieces). Products falling under Commission Regulation (EC) No 765/2002 (HS number 020130): two cartons.
EN/ISO standards and regulations specific to meat, non-frozen	Commission Regulation (EC) No 765/2002 on the collection of samples and the adoption of certain detailed rules in connection with physical checks on boneless beef cuts qualifying for export refunds: meat of HS 020130.

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.
Containers to be used for the sampling	Plastic bags, different designs and sizes (P00) Cling film.
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 carcasses and cuts may still retain living microorganisms. Aerosols can be generated and inhaled when opening the container. Wear a surgical mask if necessary.

Sampling plan
Type of consignment	Description
Carcasses and pieces of HS 020110, 020120, 020311, 020410, 020421	One sample is taken as representing all the goods covered by the same customs declaration.
Bovine meat (HS code 020130) checked for export refund purposes	Two different cartons collected from two different parts of the consignment presenting the highest risk.
Other products of HS 02: carton/package containing pieces each weighing up to 4 kg	One whole carton/package containing at least six pieces.
Other products of HS 02: carton/package containing pieces weighing more than 4 kg	Two whole pieces.

Detailed information
Sampling procedure	Each sample should be taken from that part of the consignment presenting the highest risk. You should not cut the meat or meat offal unless this is unavoidable. Always try to take intact whole pieces/packages/cartons. Where the weight of an individual sample exceeds 25 kg, take precautions to ensure safety, e.g. use two people to lift the sample. If the original packing is insufficient to guarantee intact storage and transport, use a plastic bag or cling film to pack. 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 hours, 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 sampling form. One copy should be attached to the samples and one copy should be kept for the record. Record the state of the samples when taken — fresh, chilled, dried, salted, smoked meat or meat offal — and indicate if you have frozen them.
Transport	Keep cooled or refrigerated during transport. The temperature of the cooling chain should be recorded. Fresh or cooled meat can be frozen if the sample cannot be delivered within 24 hours 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 anything that could damage the package.
Storage	Keep at least cooled or refrigerated between 0 °C and 4 °C. The temperature of the cooling chain should be recorded. If the sample cannot be delivered within 24 hours for analysis, 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.

Meat, non-frozen (expand list )
HS number	Decription

Revisions
Version	Date	Changes
1.0	12.10.2012	First version