National food safety standard-Food microbiological examination-Sampling and sample treatment of fresh fruits and vegetables and their products, edible fungi products, nuts and seeds
National food safety standard
Microbiological examination of food hygiene
Sampling and sample inspection treatment of fresh fruits and vegetables and their products, edible fungi products, nuts and seed foods
1 Scope
This standard specifies the sampling and sample processing methods of fresh fruits and vegetables and their products, edible fungi products, nuts and seed foods.
This standard is applicable to the sampling and sample processing of fresh fruits and vegetables and their products, edible fungi products, nuts and seed foods. This standard is inapplicable to beverages and frozen drinks made of fruits and vegetables.
2 Equipment and materials
2.1 Sampling tools
The sampling tools shall be made of stainless steel or other materials with appropriate strength, and they shall have smooth surfaces, and rounded corners, but not joints. The sampling tools shall be cleaned and sterilized and kept dry before use. The sampling tools include stirring appliances, sampling scoops and spoons, knives, sampling drills, scissors, tweezers, etc.
2.2 Sample container
The material (such as glass, stainless steel, and plastic) and structure of the sample containers shall be able to fully make the samples the original state. The containers and their lids shall be clean, sterile, and dry. The sample containers shall have sufficient volume to allow the samples to be thoroughly mixed prior to inspection. The sample containers also include sampling bags, a sampling tubes, sampling bottles, and the like.
2.3 Other supplies
They may include alcohol lamp, thermometer, aluminum foil, sealing film, marker, and sampling registration form.
3 Sampling
3.1 Sampling principles and plans
The sampling principles and plans shall be implemented in accordance with the requirements of GB 4789.1.
The number (n) of the specimens to be sampled shall meet the requirements of relevant food safety standards. The sampling volume for each sample shall not be less than the volume of the sample for 5 × inspection units, or shall be determined according to the inspection purpose. The requirements for the sampling of one food sample are specified as follows:
3.2 Pre-packaged fresh fruits and vegetables and products, edible fungi products, nuts and seed foods
3.2.1 For solid or semi-solid fresh fruits and vegetables and products, edible fungi products, nuts and seed foods with independent packaging less than or equal to 1,000 g, take the same batch of independent packaging.
3.2.2 For solid or semi-solid fresh fruits and vegetables and products, edible fungi products, nuts and seeds food with the independent package more than 1,000 g, take independent packages, or take appropriate samples from different parts of the same package by the aseptic sampler and put them into the same aseptic sampler.
3.3 Bulk fruits and vegetables and their products or on-site production of fruit and vegetable products
The appropriate products shall be sampled by an aseptic sampler from the five parts of a package, and the samples are placed in an aseptic sampler as one sample.
3.4 Sample storage and transportation
It shall comply with the requirements of GB 4789.1.
4 Preparation of samples
4.1 Opening of packages
The sterile sampling container in which the sample is packaged or place shall be opened aseptically. Products packaged in plastic or paper boxes (bags): sterilize the box lid or bag mouth with 75% alcohol cotton ball, and cut it open with aseptic scissors; products packaged in bottles (barrels): sterilize the package with 75% alcohol cotton ball or flame, remove the bottle (barrel) cap aseptically, and sterilize the bottle (barrel) mouth by flame.
Contents
Foreword i
1 Scope
2 Equipment and materials
3 Sampling
4 Preparation of samples
5 Inspection
