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SAM-102

Foodstuffs, liquid, high viscosity
Sampling

Foodstuffs, liquid, high viscosity
Definition

(list of HS codes covered by this card)		 High-viscosity liquid foodstuffs in bulk, such as honey, tomato products, sauces, jam, corn and maple syrups, molasses, mustard, juices, fruit and vegetable concentrates; animal fats and high-viscosity vegetable oils, lard, margarine, cocoa butter, peanut butter, vegetable-shortening and similar products. The commodities mentioned above may also be considered high-viscosity depending upon their precise nature and/or the temperature.

This card also covers animal feed products, liquid, high viscosity.

For frozen products see chapter ‘Sampling procedures’.

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

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

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


Foodstuffs, liquid, high viscosity
Recommended minimum quantity for each final sample

 0,5 l or 0,5 kg
Applicable standards (ISO and EU Norms) and relevant legislation
  • EN ISO 707 Milk and milk products — Guidance on sampling.
  • EN ISO 5555 Animal and vegetables fats and oils. Sampling.
  • 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.
  • Commission Implementing Regulation (EU) No 1348/2013 of 16 December 2013 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis.
  • Commission Regulation (EC) No 152/2009 of 27 January 2009 laying down the methods of sampling and analysis for the official control of feed.
You should also refer to your national legislation and national guidelines regarding sampling.


Equipment needed
Suggested sampling tool depending on the method used Copper and copper alloys (e.g. brass) must not be used.

Containers to be used for the sampling
  • Glass bottles (G01)
  • Metal containers (M01)
  • Plastic bottles, wide opening, size 500–1 000 ml (P03, P04), preferably not transparent.
All containers must be suitable for food including high-acidity products.

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.
  • Pay attention to any safety labels. If you have indications that there are dangerous goods, request the SDS or ADR.
  • See Health and Safety for the ‘Sampling of Food Products’ for detailed advice on hygiene and risks for liquid products.
  • The hygiene of food products must be maintained.
  • Ensure you have clean and appropriate PPE for the circumstances.

Sampling plan
Type of consignment Procedure
Consignments for customs clearance One aggregate sample consists of an appropriate number of incremental samples chosen randomly or systematically throughout the consignment. When you are satisfied the consignment is homogeneous, one incremental 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, ship-, wagon- or car-tanks One aggregate sample from one or more incremental samples taken from different heights depending on the liquid level in the tank and number of tanks chosen randomly or systematically throughout the consignment, see sampling of liquids ‘1.1 Sampling from tanks and 1.2 Sampling from ships or barges‘ in the General part.

If the product is in the form of a creamy paste or hard paste, take at least five incremental samples (one in the middle plus four at midpoints between the centre and the apexes) in each lot.

Check the homogeneity of the lot — if the homogeneity is in doubt, take more incremental samples. More aggregate samples should be created from tanks if containing different products or lots.

Sample is usually taken from top openings through the hatch. Cross-sectional sampling can be also used.

Transport packages, barrels, drums, cases, tins One or more aggregate samples: from incremental samples (one or more depending on the product homogeneity, number of containers) drawn from the middle of each container chosen randomly or systematically throughout the consignment, see ‘1.3 Sampling from transport packages’ in the General part.

An aggregate sample may be formed only from containers from the same lot contained in the same consignment. If there are several lots, they should be identified and sampled separately.

If possible, properly homogenize the content of the container before sampling.

Food liquids being moved One aggregate sample: Where the product is being mechanically moved by gravity, pumps or other equipment, there may be diverter valves at the side of fuel line that allow samples to be drawn at regular intervals determined by the moving speed from the fuel stream, see ‘1.6 Sampling from moving cargo’ in the General part.


Handling of samples
General comments
  • 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.
  • Do not heat samples.
  • If the product is in the form of a hard paste, use a borer to take incremental samples at various positions and depths, and prepare the aggregate sample in an appropriate bucket by breaking up and mixing the cores of product with the metal spatula and pack the samples in appropriate containers.
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
  • The samples must be protected against light and odour to prevent contamination, microbiological growth or other situations which would damage the sample.
  • If necessary keep chilled. The cooling chain must be maintained and should be recorded.
Storage
  • Protect the samples from sources of contamination (odour, liquids, etc.) and contact with other substances.
  • For perishable goods:
    • Keep cooled or refrigerated below 4 °C. The temperature of the cooling chain should be recorded.
    • For longer storage freeze the samples at -18 °C or lower and monitor the temperature during storage.

Foodstuffs, liquid, high viscosity (expand list)
HS Heading Description


Revisions
Version Date Changes
1.0 12.10.2012 First version
1.0.1 30.03.2019 Update - Recommended minimum quantity for each sample is changed
1.1 10.02.2021 Update - New format, addition of animal feed HS Codes and other modifications