Definition
(list of HS codes, covered by this card) |
Frozen fish, fillets of fish, other fish meat (whether or not minced), crustaceans, molluscs and other aquatic invertebrates.
For non-frozen fish see specific card for ‘Fish, non frozen’.
For products in individual packages see specific card for ‘Retail packages and finished articles’.
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Recommended minimum quantity for each final sample
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1 kg
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Applicable standards (ISO and EU Norms) and relevant legislation
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You should also refer to your national legislation and national guidelines regarding sampling. |
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| Suggested sampling tool depending on the method used |
- Sampling scoop
- General tools: knife, saw, scissors, etc.
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| Containers to be used for the sampling |
- Plastic bags, different design and sizes (P00)
- Plastic foil
- Thermo – insulation boxes or bags for transportation
The containers must be made of a material suitable for food.
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| 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’ detailed advice on hygiene and risks for frozen foods.
- The hygiene of food products must be maintained.
- Ensure you have clean and appropriate PPE for the circumstances.
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| Type of consignment |
Procedure |
| Consignment for Customs clearance |
The aggregate sample consists of an appropriate number of incremental samples. When you are satisfied the consignment is homogeneous, one incremental sample is usually taken as representing the goods covered by the same customs declaration.
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| Cartons/packages |
1 carton or package of at least 1 kg.
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| Frozen fish, fillets of fish, interleaved fillets, IQF (Individually Quick Frozen) – fillets |
Where pieces of fish are packed together interleaved with paper or plastic and they can be separated, one or more pieces, 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.
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| Whole fish |
Whole fish should be taken as samples and should not be cut or subdivided, where practical.
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| General comments |
- Each sample should be taken from that part of the consignment presenting the highest risk e.g. having noticeable heterogeneous parts.
- If the original packing is insufficient to guarantee intact storage and transport, use a plastic bag or foil to pack.
- If possible take entire packages as samples.
When sampling bulk products avoid small pieces (drillings or chippings) as samples. Cut off one sufficiently large piece and take measures to prevent condensation of humidity on the surface of the sample. Do not attempt to form aggregate samples. See Sampling Procedures of Frozen Products in the General Part.
- Keep the sample frozen. The temperature of the cooling chain should be recorded.
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| Sampling form |
- Fill in the sampling form. One copy should be attached to the samples and one copy should be kept for record.
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| Transport |
- Keep the sample frozen at -18 °C or lower. The temperature of the cooling chain should be recorded.
- Protect the samples from sources of contamination (odour, liquids, etc.) or other situations which would damage the sample.
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| Storage |
- Keep the sample frozen at -18 °C or lower. The temperature of the storage should be monitored regularly and recorded.
- Protect the samples from sources of contamination (odour, liquids, etc.) and contact with other substances.
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