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SAM-118

Coffee, tea, spices, beans, nuts and dried fruit
Sampling

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Coffee, tea, spices, beans, nuts and dried fruit
Definition

(list of HS codes covered by this card)		 Coffee, tea, spices, beans, nuts (in shell and shelled or otherwise prepared) and dried fruit and peel (chopped, dried or otherwise prepared)

For products in individual packs see specific card for ‘Retail packages and finished articles’


Coffee, tea, spices, beans, nuts and dried fruit
Recommended minimum quantity for each final sample

 100-500 g or 1 kg (for mixtures)
Applicable standards (ISO and EU Norms) and relevant legislation
  • ISO 948 Spices and condiments. Sampling
  • ISO 4072 Green coffee in bags – Sampling
  • ISO 6670 Instant coffee - Sampling method for bulk units with liners
  • ISO 10725 Acceptance sampling plans and procedures for the inspection of bulk materials.
You should also refer to your national legislation and national guidelines regarding sampling.


Equipment needed
Suggested sampling tool depending on the method used
  • Spear-type sampler (S01-01).
  • Zone sampler (S02-01).
  • Sampling trowel (S03-01).
Containers to be used for the sampling The containers must be made of a material suitable for food and have a capacity of at least 1 kg.

  • Plastic bags, different sizes, with or without pre-printed labels (P00)
  • Plastic bottles, various sizes. (P02, P03, P04)
Sample dividing equipment:
  • Device for subdivision in quadrants/cross-divider (Quartering method).
Safety precautions and risk assessment
  • 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 dry foods in bulk.
  • The hygiene of food products must be maintained.
  • Ensure you have clean and appropriate PPE for the circumstances.
  • Products of vegetable origin can be dusty or infested with agents that are dangerous to human health. Officers should make a risk assessment when they have sighted the consignment.
  • Officers should wear appropriate respiratory protection for exposure to dust.
  • High levels of dust in the air in combination with static electricity may generate a fire or explosion.

Sampling plan
Type of consignmentProcedure
Consignment for Customs clearance One aggregate sample consisting of an appropriate number of incremental samples chosen randomly or systematically throughout the consignment.

Bags or boxes containing a single product

 One aggregate sample: by random selection from different parts of the consignment, at least three conventional points (one in the middle, one at the top and one at the bottom).

Large tins, sacks or bulk bags containing a single product

 One aggregate sample: by random selection from different parts of the consignment, at least three conventional points (one in the middle, one at the top and one at the bottom).
Consignments of mixtures One aggregate sample: by random selection from different parts of the consignment, at least five conventional points (one at the top, three at different depths in the middle, and one at the bottom).


Handling of samples
General comments Consignments of a single product:
  • With consignments of a single product the only variation throughout the package should be due to the settling/sorting according to size/weight (largest/lightest at the top) of the product. In this case three sampling points should be sufficient.
  • Take care when preparing the final samples, to ensure that the aggregate sample is thoroughly mixed before dividing, as a similar settling/sorting may occur due to the handling of the samples.
Consignments of mixtures:
  • Consignments of mixtures may be subject to a much wider variation throughout the package. Different particle sizes and specific gravity may lead to concentrations of different ingredients throughout the package.
  • Your sampling plan must take these variations into account to ensure the aggregate sample is representative of the consignment as a whole.
  • Similar care must be taken when dividing your aggregate sample to ensure that each final sample is representative of the whole.
Tins (5 kg - 10 kg):
Products packed in tins may be packed in a protective atmosphere (carbon dioxide or nitrogen) to prevent the growth of mycotoxins. In this case it may be necessary to draw samples at the trader's premises where this atmosphere may be replaced to prevent deterioration, or the product will be put to immediate use.
  • Draw three incremental samples from a number of tins at the top, middle and bottom. It may be necessary to partially or completely empty the tin.
  • Where the consignment is large and it is not disproportionate - it may be preferable to take whole tins as samples.
Sacks and boxes (5 kg - 50 kg):
  • Select a number of sacks or boxes at random from the consignment in accordance with the scale in the General Chapter Sampling Methods. If there appears to be any variability in the product increase the scale to ensure the sample is representative.
  • For small particles sizes (e.g. coffee beans, hazel nuts or sultanas) a spear sampler or zone sampler pushed into the sack from the top to the bottom may be sufficient to draw representative samples.
  • For large particle sizes or mixtures containing these, it will be necessary to use other means:
    • Empty the sack or box on a clean flat surface and use the quartering method.
    • Lay the sack flat and cut an opening along the whole length and use a scoop to draw samples at various positions throughout the sack.
  • Dried fruit packed on its own (or in mixtures without nuts) may be sticky and prone to “clumping”. A spear or zone sampler may cause significant damage to softer fruit or not obtain a satisfactory sample. You should use the methods for large particle sizes described above.
  • Where the consignment is large and it is not disproportionate - it may be preferable to take whole bags or boxes as samples.
Pallet boxes and big bags (>50 kg):
  • For small particle sizes (e.g. coffee beans, hazel nuts or sultanas) a spear sampler or zone sampler pushed into the sack from the top to the bottom may be sufficient to draw representative samples.
  • For large particle sizes or mixtures containing these, it will be necessary to use other means:
    • If possible, empty the sack or box on a clean flat surface and use the quartering method.
    • Sampling may also be carried out when the product is discharged or moved to another container. Incremental samples should be drawn throughout the discharge.
  • Dried fruit packed on its own (or in mixtures without nuts) may be sticky and prone to “clumping”. A spear or zone sampler may cause significant damage to softer fruit or not obtain a satisfactory sample. You should use the methods for large particle sizes described above.
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
  • Protect the samples against light and humidity.
  • Protect the samples from sources of contamination (odour, liquids, other substances, microbiological growth, etc.).
  • Products such as these will generally be shipped at ambient temperature, however if they are chilled or frozen when sampled, the cooling chain must be maintained.
Storage
  • Protect the samples against light and humidity.
  • Protect the samples from sources of contamination (odour, liquids, other substances, microbiological growth, etc.).
  • Storage conditions are determined by the characteristics and properties of the samples taken.
  • Ensure that the appropriate storage conditions for the goods are correctly maintained.
  • Frozen samples must be kept frozen and the cooling chain must be maintained and should be monitored and recorded.

Coffee, tea, spices, beans, nuts and dried fruit (expand list)
HS Heading Description


Revisions
Version Date Changes
1.1 30.03.2019 First version
1.1.1 01.11.2019 Update - small text modification
1.2 10.02.2021 Update - new format and small modifications