Sampling

Important factors determining the design and implementation of sampling programmes include the size of the consignment, the variability of the ingredients, the laboratory accuracy, essay costs and the value of the ingredient. Therefore, when defining sampling procedures, consideration should be taken of the purpose of sampling, the laboratory analysis that the samples will go through, and the characteristics of the ingredients and finished products.

Sampling protocols should meet scientifically recognised principles and procedures.

Sampling procedures will depend on the nature of the raw material, process or finished products, transmission and sampling equipment.

Prior knowledge of product data and sampling resources makes it possible to allocate appropriate sampling procedures.

The use of recognised international sampling methods will ensure a standardised administrative and technical approach and will facilitate the interpretation of the results of analyses related to batches or product consignments.

International sampling methods should be used to ensure that valid sampling procedures are applied when the food is tested for compliance with a particular standard or target. The General Guidelines on Sampling - CAC/GL 50-2004 (FAO/WHO, 2004), and numerous ISO standards, provide information facilitating the implementation of these objectives (Framework 21).