contenteditable="true">
European Commission > Taxation and Customs Union > Databases > SAMANCTA

Navigation


SAMANCTA >

Other languages >  
SAM-117

Vegetables and fruits, frozen
Sampling

Goods
Definition Frozen vegetables, fruits or nuts, and frozen products prepared therefrom; preparations made of frozen vegetables, fruits or nuts and similar products.


Vegetables and fruits, frozen
Recommended minimum quantity for each sample 1 kg
EN/ISO standards and regulations specific to vegetables and fruits, frozen
  • ISO 7002 Agricultural food products — Layout for a standard method of sampling from a lot.
  • ISO 874 Fresh fruits and vegetables — Sampling.

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
  • Zone sampler (S02-01)
  • Sampling trowel (S03-01)
  • Sampler for frozen foods (E01-01)
  • General tools: knife, scissors, tongs, steel axe, ladle, etc.
  • Pencil.
Containers to be used for the sampling
  • Plastic bags, different designs and sizes (P00)
  • Plastic bottles, wide mouth opening, size 500-1 000 ml (P03, P04), freeze-resistant.
Safety precautions and risk assessment Please refer to your national legislation and guidelines on health and safety.

  • Under normal conditions foodstuffs do not present particular health hazards.
  • Pay attention to any safety labels.
  • Wear protective latex and/or chain gloves, safety glasses and if necessary a protective mask, safety helmet and headgear, safety non-slip shoes and a disposable gown.
  • If there is any danger due to sharp-edged icy parts, wear protective screens for the eyes and face.
  • Do not eat, drink or smoke during sampling.
  • You should wear clean clothing to minimise the risk of accidentally contaminating the sample. You should wash your hands prior to sampling.

Sampling plan
Type of consignment Description
Bags, boxes, drums, barrels, also in carriages, tanks or container One or more aggregate samples: by random selection or systematically from different parts of the consignment, at not less than three conventional points (one in the middle, one at the top and one at the bottom). More aggregate samples may be created from containers containing different products or lots.


Detailed information
Sampling procedure
  • You should take samples from container boxes, cartons, bags, drums and barrels already selected.
  • Different lots must be sampled separately. Labels on the packing may indicate whether the consignment contains different production batches or dates and whether the products in different lots vary in quality.
  • Sampling should be carried out in such a way that the samples represent all the characteristics of the lot (e.g. temperature conditions). The sample should be taken randomly or systematically, i.e. from various locations (top, middle and bottom).
  • Open, broken or damaged containers or products about to expire or beyond the expiry date would not usually be sampled unless there are particular reasons for doing so.
  • Using the sampling equipment and/or latex (chain) gloves, take the incremental samples of the product and bring them together in a plastic container for food use to form a single aggregate sample.
  • Samples must be hermetically sealed to prevent ‘freezer burn’ (dessication).
Sampling form
  • Fill in the sampling form. One copy should be attached to the samples and one copy should be kept for the record.
Transport
  • Deliver samples to the laboratory promptly.
  • You should consult with laboratory staff to determine when it is appropriate to send the samples.
  • If samples are not shipped immediately, they should be stored in a freezer. For transport, surround frozen samples with freezer packs or dry ice wrapped in brown paper to avoid contact between samples and the dry ice. Sufficient dry ice must be used to keep the product frozen. Place the frozen samples in an insulated cardboard box, a ventilated polystyrene cooler or other insulating material. Temperature abuse may increase the deterioration or breakdown of the product. During summer months, place shipping containers, if possible, in a freezer long enough to freeze them thoroughly. The cooling chain must be monitored and should be recorded.
Storage
  • The samples must be kept in the customs office in a frozen state.
  • Samples should be stored in a freezer. The cooling chain must be monitored and should be recorded.

Vegetables and fruits, frozen (expand list )
HS number Description


Revisions
Version Date Changes
1.0 12.10.2012 First version