Sampling of Food Products

1. Introduction

Food products include any agricultural product intended for food or animal feed.

The health and safety risks with most food products are generally low, but remember that the common physical hazards (trips, slips, falls, working at height, working near machinery etc.) of any sampling environment will still apply. This chapter explains a number of additional risks that apply in general to food and to certain specific types of food product.

2. Food hygiene

It is important to remember that these products are destined for the food chain, whether directly or indirectly. You must therefore take steps to ensure that your sampling procedure does not compromise the hygiene and safety of the product being sampled.

Sampling tools should be clean before use. Use boiling water for knives, scoops and other metal sampling tools, and dry them thoroughly. Dipping vessels, vacuum pumps and associated tubing must be cleaned, immediately after use, with hot soapy water and rinsed then allowed to dry in a secure place to keep them clean for the next use.
Sample containers and mixing vessels (if used) should be clean and dry.
Avoid cross-contamination between batches and products. Clean all tools and equipment between each use.
PPE should be clean. Use disposable items where necessary and clean other items immediately after use.
Unused portions of the aggregate sample should not be returned to consignment unless the trader expressly requests this.
Take care when opening large transport containers, to minimise the risk of dust or other contaminants entering the product while the sample is being taken.
Where possible remove packages to a clean room before opening.
Temperature Controlled goods should be sampled expeditiously, preferably in a chilled room or freezer store to maintain the cooling chain. Special care must be taken to ensure that the remainder of the consignment is maintained at the correct transport temperature.
Do not eat, drink or smoke during sampling.

3. Dry food products in bulk (including grain coffee, tea, tobacco and other dry agricultural products)

Risk: Incorrectly stored or packed goods may have deteriorated. This may simply mean that they are inedible. However, they may contain general levels or localised concentrations of: Fungal spores & Mycotoxins A risk of Weil’s disease (Leptospirosis) from rats. Insects
	Hazard: health problem Mycotoxins can lead to liver failure and other serious health problems. The effects of leptospirosis range from mild flu-like symptoms to serious complications including: kidney failure, jaundice, shock, internal bleeding, and inflammation of the heart.
		Prevention: Prior testing of products suspected of contamination Any goods suspected of contamination, should be completed before qualitive or classification sampling is carried out. PPE is recommended including: Hand protection Breathing protection Eye protection Coveralls PPE must be washed or disposed of after use.

Risk: Dust Dry food products in bulk such as: powders such as flour, milk powder or sugar, beans and pulses, nuts whether or not in shell, grain such as wheat, dried vegetable products, and leaves such as tea or herbs, may generate significant amounts of dust when moved.
	Hazard: health problems. A range of health hazards exist including: asthma, extrinsic allergic alveolitis (EAA), rhinitis, conjunctivitis, breathing difficulties, long-term damage to the lungs, all of which may become chronic.
		Prevention: Limit exposure. Repeated exposure increases the risks. Measures to limit dust e.g. ventilation. Should be in place. Use automatic samplers, or diverter valves, where available. Use PPE Breathing protection Eye protection Officers’ duties must be rotated, keeping exposure to the absolute minimum. Managers should keep a written record of time spent, for officers regularly sampling in dusty environments. Periodic occupational health checks may be appropriate.

Risk: Fire or explosion Under dry conditions fine powders may generate a static charge and when suspended
	Hazard: Fire or explosion fine powders or dust suspended in air may catch fire or explode if there is a spark e.g. from static electricity.
		Prevention: Earthing Storage and moving equipment should be earthed to ensure there is no accumulation of static. Intrinsically safe equipment should be used if necessary.

Risk: Reduced oxygen or presence of toxic gasses Nuts and seeds transported in an enclosed environment may react during transit. This may lead to reduced levels of oxygen or high levels of other toxic gasses (e.g. cocoa beans give off hydrogen cyanide).
	Hazard: Dangerous atmospheres / Allergies / See Fumes, mists and gasses.
		Prevention: Ventilation and testing Do not enter the cargo area until it has been thoroughly ventilated and/or you have a certificate stating it is safe to do so. Allergies: Some individuals may already be aware of a personal allergic reaction to nuts etc. however, exposure to dust may trigger an unexpected reaction, for example to gluten. Ensure you have adequate PPE including: Breathing protection Eye protection Body Protection If you start to feel unwell, leave the dusty area immediately and ensure your clothes skin and hair are decontaminated as quickly as possible Seek medical attention if necessary.

Risk: Moving granular products

Granular products may not behave in a uniform manner.

Grain piled on a warehouse floor may slump suddenly if disturbed.
If the grain is being delivered in a lorry or tipper truck the driver may not see you or there may be a surge in the flow of grain.
A cavity may form in a silo as the product is drawn from the bottom. This may collapse suddenly engulfing you.

Hazard: Crushing or suffocation

Each of these situations carries a risk of suffocation or crushing injuries.

Prevention: Observation and avoidance

If sampling in a warehouse where loose product is stored on the floor, ensure that it is safe and no machinery is operating that might affect the pile of grain etc.
When lorries are discharging, ensure the driver is aware of your presence, stand well clear of the stream of product.
Never enter silos or vertical storage tanks.

4. Liquid products

Risk: Flammable Liquids Flammable liquids (e.g. concentrated ethanol) may cause a fire or explosion.
	Hazard: Fire or explosion Concentrated ethanol and other over-proof spirits are a fire risk.
		Prevention: Ensure the space is well ventilated. Storage and moving equipment should be earthed to ensure there is no accumulation of static when the product is moved. Intrinsically safe equipment should be used if necessary. Avoid spills and splashes and use a suitable sorbent if necessary.

Risk: Fumes and vapours Some products such Concentrated acetic acid (vinegar) or citric acid (as an ingredient) may give off strong vapours
	Hazard: Respiratory problems Without adequate ventilation fumes or vapours that can cause breathing difficulties.
		Prevention: Ventilation Ensure the space is well ventilated. Use breathing protection but remember that dust masks will not protect you from fumes.

Risk: Leakage of samples

Samples may leak in transit or storage.

Hazard: Cross contamination, spoilage.

A leaking sample may contaminate other samples rendering them unusable
Air or moisture may penetrate, spoiling the sample..

Prevention: Appropriate containers and packing

Ensure that sample containers are sealed correctly and do not leak.
Use protective packaging for transport

Risk: Contamination Microbiological or other contamination of the sample must be avoided.
	Hazard: Contamination Contamination of the consignment is also a risk when sampling bulk liquids. The sample may be unfit for analysis. The consignment may be rendered unusable or harmful if it enters the food chain.
		Prevention: Hygiene Ensure all equipment and PPE is clean before sampling. Always wash your hands before and after handling any products.

5. Fresh fruit and vegetables

Risk: Fumigants Fumigants are often used to counteract the possibility of insect infestation in fresh food cargoes.
	Hazard: Toxic gasses See Fumes, mists and gasses.
		Prevention: Ventilation Do not enter the cargo area until it has been thoroughly ventilated and/or you have a certificate stating it is safe to do so.

Risk: Ethylene gas or low oxygen levels. Ethylene gas or low oxygen levels: Fruit transported in an enclosed environment may continue to ripen in transit. This may lead to reduced levels of oxygen or high levels of ethylene gas (e.g. produced by bananas as the ripen).
	Hazard: Dangerous atmosphere. See Fumes, mists and gasses.
		Prevention: Ventilation Do not enter the cargo area until it has been thoroughly ventilated and/or you have a certificate stating it is safe to do so.

Risk: Wildlife. Wildlife: Consignments of fresh fruit from outside the EU have been found to contain a variety of insects, snakes, frogs & lizards.
	Hazard: Health. Insects: May carry disease (e.g. malaria) or have a venomous bite. Snakes: May bite and/or be venomous. Frogs: May be venomous even to the touch.
		Prevention: PPE & Caution Wear PPE Inspect the goods carefully before handling. If any live creature is found, avoid handling directly. Call on specialist assistance if necessary.

Risk: Dust and other contaminants Fresh fruit and vegetables that have not been washed or otherwise prepared may be dusty. See risks above for Dry goods in bulk.
	Hazard: health problems. A range of health hazards exist including: asthma, extrinsic allergic alveolitis (EAA), rhinitis, conjunctivitis, breathing difficulties, long-term damage to the lungs, all of which may become chronic.
		Prevention: Limit exposure. Repeated exposure increases the risks. Measures to limit dust e.g. ventilation. Should be in place. Use automatic samplers, or diverter valves, where available. Use PPE Breathing protection Eye protection Officers’ duties must be rotated, keeping exposure to the absolute minimum. Managers should keep a written record of time spent, for officers regularly sampling in dusty environments. Periodic occupational health checks may be appropriate.

Risk: Contamination

Microbiological or other contamination of the sample must be avoided. Contamination of the consignment is also a risk when sampling bulk goods.

Hazard: Contamination

The sample may be unfit for analysis.
The consignment may be rendered unusable or harmful if it enters the food chain.

Prevention: Hygiene

Ensure all equipment and PPE is clean before sampling.
Always wash your hands before and after handling any products.

6. Chilled goods

Risk: Microorganisms Fresh or chilled meat and fish may still retain living microorganisms.
	Hazard: Inhalation Aerosols can be generated and inhaled when opening the container.
		Prevention: Protective equipment Wear a suitable PPE: Face mask (surgical) Gloves Head protection (Hair net or hat if a Hard Hat is not required) Body protection

Risk: Cooling Chain The cooling chain must be maintained.
	Hazard: Spoiled or damaged goods The cooling chain must be maintained, to prevent the goods becoming damaged or spoiling.
		Prevention: Regular checks It is your responsibility to ensure that the cooling chain is not compromised by your sampling procedure, both for the samples and the consignment as a whole.

Risk: Contamination

Microbiological or other contamination of the sample must be avoided.
Contamination of the consignment also is a risk when sampling bulk goods.

Hazard: Contamination

Contamination of the consignment is also a risk when sampling bulk liquids.

The sample may be unfit for analysis.
The consignment may be rendered unusable or harmful if it enters the food chain.

Prevention: Hygiene

Ensure all equipment and PPE is clean before sampling.
Always wash your hands before and after handling any products.

7. Frozen goods

Risk: Cold shock. Cold Shock is usually associated with sudden immersion in cold water but may be triggered if you enter a cold storage facility (which may be below -22˚C.) without adequate clothing. The risk will be increased if the ambient temperature outside the storage is high or you are wearing light weight summer clothing.
	Hazard: Acute health problems Symptoms may include: muscle spasms; hyperventilation; an increase of the pulse and blood pressure; sudden extreme cold may cause cardiac arrest, even for a healthy person; It may exacerbate existing conditions such as asthma.
		Preventive Measures Always work in pairs so you can assist your colleague. Ensure you have appropriate thermal clothing: Insulated suit, Hat, Gloves. If you start to feel unwell, leave the cold area immediately and seek medical attention if necessary.

Risk: Frostbite Frost-bite may occur if protection is inadequate or after prolonged exposure to the cold.
	Hazard: Health problems Severe frostbite is unlikely, but it may exacerbate conditions such as Reynaud’s syndrome.
		Prevention: Preparation Ensure that chillers and cold air blowers are turned off. Ensure your skin is properly covered. Restrict the time spent in the freezer storage. If necessary, make two shorter visits with an interval to warm

Risk: Icy conditions Ice, ice crystals and deep-frozen products may be slippery or sharp
	Hazard: Injury Slips and falls. Cuts and abrasions.
		Prevention: PPE Wear appropriate PPE: Non-slip footwear, Hand protection, Face protection if necessary.

Risk: Cooling Chain The cooling chain must be maintained.
	Hazard: Spoiled or damaged goods The cooling chain must be maintained to prevent the goods becoming damaged or spoiling.
		Prevention: Regular checks It is your responsibility to ensure that the cooling chain is not compromised by your sampling procedure, both for the samples and the consignment as a whole.

Risk: Contamination

Microbiological or other contamination of the sample must be avoided.
Contamination of the consignment also is a risk when sampling bulk goods.

Hazard: Contamination

Contamination of the consignment is also a risk when sampling bulk liquids.

The sample may be unfit for analysis.
The consignment may be rendered unusable or harmful if it enters the food chain.

Prevention: Hygiene

Ensure all equipment and PPE is clean before sampling.
Always wash your hands before and after handling any products.