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SAM-104

Meat, non-frozen
Sampling

Meat, non-frozen
Definition

(list of HS codes covered by this card)		 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.

For frozen meat see specific card for ‘Meat, frozen’.

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


Meat, non-frozen
Recommended minimum quantity for each final 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.

Applicable standards (ISO and EU Norms) and relevant legislation
  • 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.
You should also refer to your national legislation and national guidelines regarding sampling.


Equipment needed
Suggested sampling tool depending on the method used

 Only general tools are required.
Containers to be used for the sampling
  • Plastic bags, different designs and sizes (P00).
  • Cling film.
The containers must be made of a material suitable for food.

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 chilled foods.
  • The hygiene of food products must be maintained.
  • Ensure you have clean and appropriate PPE for the circumstances.

Sampling plan
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.
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 cartons collected from different parts of the consignment presenting the highest risk.
Other products of HS chapter 02: carton/package containing pieces each weighing up to 4 kg

 One whole carton/package containing at least six pieces.
Other products of HS chapter 02: carton/package containing pieces weighing more than 4 kg

 Two whole pieces.
Products, seasoned, coated, dipped or marinated Where meat products are coated, dipped or marinated care must be taken that the sampling procedure does not remove or affect the coating. If necessary a full carton, regardless of size, must be taken to ensure that the sample is representative.


Handling of samples
General comments
  • 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.
  • If the original packing is insufficient to guarantee intact storage and transport, use a plastic bag or cling film to pack.
  • 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
  • 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.
  • 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.
  • For long term storage 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
1.1 10.02.2021 New format and small modifications