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PD CEN ISO/TS 17728:2015 Microbiology of the food chain. Sampling techniques for microbiological analysis of food and feed samples, 2015
- Contents Page
- European foreword
- Endorsement notice
- Foreword
- Introduction
- 1 Scope
- 2 Normative references
- 3 Terms and definitions
- 3.1 Sampling
- 3.2 Samples
- 3.3 Products
- 3.4 Sample handling
- 4 Principles and general requirements
- 5 Sampling plan
- 6 Personnel
- 6.1 General arrangements
- 6.2 Sampling personnel (samplers)
- 7 Sampling techniques
- 7.1 Equipment
- 7.2 Sampling techniques: General protocol
- 7.2.1 Bulk products (liquids, solids, powders, granules, etc.)
- 7.2.2 Packaged products (refrigerated, frozen, or ambient)
- 7.2.3 Refrigerated products
- 7.2.4 Separated frozen products
- 7.2.5 Blocks of frozen products (e.g. meat or fish)
- 7.2.6 Ambient products
- 7.2.7 Hot products
- 7.2.8 Consumer portions in restaurants
- 7.3 Sampling techniques for specific products
- 7.3.1 Live shellfish (bivalve molluscs, gastropods, echinoderms, and tunicates)
- 7.3.2 Fruits and vegetables, spices and herbs, coffee, tea, etc.
- 7.3.3 Whole eggs
- 7.3.4 Canned food
- 7.3.5 Feeds
- 7.3.6 Special cases, e.g. neck skin of poultry or carcass rinses
- 7.3.7 Spoiled samples
- 7.3.8 Sampling with automatic apparatus
- 8 Packing and labelling of samples
- 9 Preparation of a sampling form (sampling report)
- 10 Transport
- 10.1 Apparatus and equipment
- 10.1.1 Refrigerators, freezers, cool boxes, boxes or containers, cold packs
- 10.1.2 Temperature-monitoring equipment
- 10.2 Transport protocol
- 10.2.1 Transport by the laboratory
- 10.2.2 Transport by a contractor or courier
- 11 Reception at the laboratory
- Annex A (informative) Flow chart of sampling
- Annex B (informative) Method for sampling a frozen piece or block (from ISO 6887-1)
- Bibliography [Go to Page]