Wax | SAM-204

The aggregate sample consists of an appropriate number of incremental samples. When you are satisfied the consignment is homogeneous, one incremental sample is usually taken as representing the goods covered by the same customs declaration.

Ensure that the product being sampled remains unaltered by the sampling process. Do NOT re-heat samples as this may affect the properties of the sample — loss of volatile elements or physical/chemical change due to over-heating.

Form one aggregate sample from three or more incremental samples, taken from at least three heights: approximately 15 % from the bottom, half-way up and approximately 15 % from the top surface of the product in each lot. Check the homogeneity of the lot — if the homogeneity is in doubt, take more incremental samples.

Where the product is heated above 40 degrees, consider whether the consignment should be treated as dangerous goods and the sampling to be carried out by specially trained officers or a contractor. You should only proceed if you are satisfied that you have appropriate PPE and sampling equipment and can carry out the sampling safely.

Warning: do not allow the product to cool in the tank or drums because it may be extremely difficult do remove the product if it solidifies.

Take one aggregate sample. If the product is in the form of a creamy paste or hard paste, take a number of incremental samples, dependent on the homogeneity in each lot. Check the homogeneity of the lot — if the homogeneity is in doubt, take more incremental samples. Different products or lots have to be sampled separately.

• Products in highly viscous liquid state: before sampling, draw off an appropriate quantity of product, to prime the sampling circuit and valve. If the container has been unused for a long time, it is good practice to re-circulate the product before taking samples.
• Products in solid state: do not heat the product and use a hand drill sampler (E02-01) or a sampler for frozen goods (E01-01).
• Products in the form of a creamy paste: do not heat the product and use a spiral sampler (S04-01) or sampling scoop (L04-01) to take several samples at various positions and depths in the mass, to ensure that the sample is as representative as possible. After taking the samples from the mass, prepare the composite sample in a metal bucket by mixing vigorously with the metal spatula and transfer the samples in appropriate containers.

• In principle the minimum quantity of identical final samples, required by the laboratory according to your national guidelines, should be enough, providing you are satisfied the product is homogenous.
• When possible, take a sample directly into the sample bottle. This reduces the possibility of air absorption, loss of vapours, and contamination.
• If a mixing vessel is used, all incremental samples from all sampling spots are collected and after they have been thoroughly mixed, an aggregate sample is created.
• The sample bottle should be filled leaving a small space for expansion due to heat. Samples where the moisture content may affect the analysis must be packed in moisture-tight containers with an airtight closure and must be filled completely.
• After obtaining the sample, close the bottle immediately with a tight-fitting stopper and check the tightness (leakage test).
• The sample should be handled and packaged in a well-ventilated place or outdoors.
• Sampling of heated liquids: The containers are left to cool down before closing. Do NOT re-heat samples as this may affect the properties of the sample — loss of volatile elements or physical/chemical change due to over-heating.

• Fill in the sampling form. One copy should be attached to the samples and one copy should be kept for the record. Mention if the sample was taken under heated conditions.

• Preferably at ambient temperature. If necessary keep refrigerated in accordance with the product labelling (casein, dextrins, modified starches, etc.).

• Preferably at ambient temperature. If necessary keep refrigerated in accordance with the product labelling (casein, dextrins, modified starches, etc.). If chilled for storage the temperature should be monitored and recorded.