Sampling of food products

Requirements for sampling and delivery of samples to a laboratory

· Product samples are taken in an aseptic manner that eliminates microbial contamination of a product from the environment.

· Samples of products for microbiological testing are taken in sterile glass or plastic containers, or in sterile plastic bags.

· Samples for microbiological tests are taken using sterile tools (spoons, spatulas, scoops, probes, knives, etc.).

· Mass (volume) of a laboratory sample of a product is set in accordance with normative and technical documentation for a specific type of product, mass (volume) must be sufficient for conducting microbiological research (see above).

· If mass (volume) of a laboratory sample of a product is not set in normative documentation for a specific type of product, then out of each sample unit is taken:

- at least 1 piece of products in consumer packaging;

- no more than 1000 g (cm3) - from lumpy, liquid, pasty, loose, etc. products in transport containers.

· If mass (volume) of a product in a consumer container is less than a mass (volume) of a laboratory sample, it is formed from several units of products in a consumer container.

· At public catering establishments, a laboratory sample is taken in the volume (mass) of the consumer portion of the dish (at least 200 g) for microbiological research.

· Delivery of samples must be made in thermocontainers (with cooled inserts) or in refrigerator bags, at a temperature of (5±3) °C

· Delivery time of product samples to a laboratory for research should not exceed 2 hours.