Back to Charts of cardsDefinitionHigh-viscosity liquid foodstuffs in bulk, such as honey, tomato products, sauces, jam, corn and maple syrups, molasses, mustard, juices, fruit and vegetable concentrates; animal fats and high-viscosity vegetable oils, lard, margarine, cocoa butter, peanut butter, vegetable-shortening and similar products. The commodities mentioned above may also be considered high-viscosity depending upon their precise nature and/or the temperature.This card also covers animal feed products, liquid, high viscosity.For frozen products see chapter Sampling procedures.For low-viscosity liquid foodstuffs see Foodstuffs, liquid, low viscosity.For products in individual packs see specific card for Retail packages and finished articles.For dairy products see specific card for Dairy produce.Recommended minimum quantity for each final sample0,5 l or 0,5 kgApplicable standards (ISO and EU Norms) and relevant legislationEN ISO 707 Milk and milk products — Guidance on sampling.EN ISO 5555 Animal and vegetables fats and oils. Sampling.Commission Delegated Regulation (EU) 2022/2104 of 29 July 2022 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for olive oil, and repealing Commission Regulation (EEC) No 2568/91 and Commission Implementing Regulation (EU) No 29/2012Commission Regulation (EC) No 152/2009 of 27 January 2009 laying down the methods of sampling and analysis for the official control of feed.You should also refer to your national legislation and national guidelines regarding sampling.Equipment neededSuggested sampling tool depending on the method used Sampling scoop (L04-01)Piston-tube sampler (L05-01)Sampling trowel (S03-01)Spiral sampler (S04-01)Hand-drill sampler (E02-01)Copper and copper alloys (e.g. brass) must not be used.Containers to be used for the sampling Glass bottles (G01)Metal containers (M01)Plastic bottles, wide opening, size 500–1 000 ml (P03, P04), preferably not transparent. G01M01P03P04All containers must be suitable for food including high-acidity products.Safety precautions and risk assessmentYou should be aware of and follow any health and safety instructions in the local risk assessment and/or safe working practices for the location where the sampling is to take place.Pay attention to any safety labels. If you have indications that there are dangerous goods, request the SDS or ADR.See Health and Safety for the Sampling of Food Products for detailed advice on hygiene and risks for liquid products.The hygiene of food products must be maintained.Ensure you have clean and appropriate PPE for the circumstances.Sampling planType of consignmentProcedureConsignments for customs clearance One aggregate sample consists of an appropriate number of incremental samples chosen randomly or systematically throughout the consignment. When you are satisfied the consignment is homogeneous, one incremental sample is usually taken as representing the goods covered by the same customs declaration.Consignments for excise control The aggregate sample consists of an appropriate number of incremental samples. The minimum number of incremental samples is described below. If the consignment consists of goods originating from one production line (the lot number is identical) a reduced number of samples may be taken.Vertical land tanks, Horizontal land tanks, ship-, wagon- or car-tanks One aggregate sample from one or more incremental samples taken from different heights depending on the liquid level in the tank and number of tanks chosen randomly or systematically throughout the consignment, see sampling of liquids 1.1 Sampling from tanks and 1.2 Sampling from ships or barges in the General part.If the product is in the form of a creamy paste or hard paste, take at least five incremental samples (one in the middle plus four at midpoints between the centre and the apexes) in each lot.Check the homogeneity of the lot — if the homogeneity is in doubt, take more incremental samples. More aggregate samples should be created from tanks if containing different products or lots.Sample is usually taken from top openings through the hatch. Cross-sectional sampling can be also used.Transport packages, barrels, drums, cases, tins One or more aggregate samples: from incremental samples (one or more depending on the product homogeneity, number of containers) drawn from the middle of each container chosen randomly or systematically throughout the consignment, see 1.3 Sampling from transport packages in the General part.An aggregate sample may be formed only from containers from the same lot contained in the same consignment. If there are several lots, they should be identified and sampled separately.If possible, properly homogenize the content of the container before sampling.Food liquids being moved One aggregate sample: Where the product is being mechanically moved by gravity, pumps or other equipment, there may be diverter valves at the side of fuel line that allow samples to be drawn at regular intervals determined by the moving speed from the fuel stream, see 1.4 Sampling from moving cargo in the General part.Handling of samplesGeneral comments Where the product is transported loose in bulk, the load must be considered as a whole and the samples must be taken from all parts of the load.Do not heat samples.If the product is in the form of a hard paste, use a borer to take incremental samples at various positions and depths, and prepare the aggregate sample in an appropriate bucket by breaking up and mixing the cores of product with the metal spatula and pack the samples in appropriate containers.Sampling form Fill in the sampling form. One copy should be attached to the samples and one copy should be kept for the record.Transport The samples must be protected against light and odour to prevent contamination, microbiological growth or other situations which would damage the sample.If necessary keep chilled. The cooling chain must be maintained and should be recorded.Storage Protect the samples from sources of contamination (odour, liquids, etc.) and contact with other substances.For perishable goods:Keep cooled or refrigerated below 4 °C. The temperature of the cooling chain should be recorded.For longer storage freeze the samples at -18 °C or lower and monitor the temperature during storage.List of HS CodesHS Heading *)Description0405Butter and other fats and oils derived from milk; dairy spreads0409Natural honey1302Vegetable saps and extracts; pectic substances, pectinates and pectates; agar-agar and other mucilages and thickeners, whether or not modified, derived from vegetable products1501Pig fat (including lard) and poultry fat, other than that of heading 0209 or 15031502Fats of bovine animals, sheep or goats, other than those of heading 15031504Fats and oils and their fractions, of fish or marine mammals, whether or not refined, but not chemically modified1505Wool grease and fatty substances derived therefrom (including lanolin)1507Soya-bean oil and its fractions, whether or not refined, but not chemically modified1508Groundnut oil and its fractions, whether or not refined, but not chemically modified1509Olive oil and its fractions, whether or not refined, but not chemically modified1510Other oils and their fractions, obtained solely from olives, whether or not refined, but not chemically modified, including blends of these oils or fractions with oils or fractions of heading 15091511Palm oil and its fractions, whether or not refined, but not chemically modified1512Sunflower-seed, safflower or cotton-seed oil and fractions thereof, whether or not refined, but not chemically modified1513Coconut (copra), palm kernel or babassu oil and fractions thereof, whether or not refined, but not chemically modified1514Rape, colza or mustard oil and fractions thereof, whether or not refined, but not chemically modified1515Other fixed vegetable fats and oils (including jojoba oil) and their fractions, whether or not refined, but not chemically modified1516Animal or vegetable fats and oils and their fractions, partly or wholly hydrogenated, inter-esterified, re-esterified or elaidinised, whether or not refined, but not further prepared1517Margarine; edible mixtures or preparations of animal or vegetable fats or oils or of fractions of different fats or oils of this chapter, other than edible fats or oils or their fractions of heading 15161518Animal or vegetable fats and oils and their fractions, boiled, oxidised, dehydrated, sulphurised, blown, polymerised by heat in vacuum or in inert gas or otherwise chemically modified, excluding those of heading 1516; inedible mixtures or preparations of animal or vegetable fats or oils or of fractions of different fats or oils of this chapter, not elsewhere specified or included1520Glycerol, crude; glycerol waters and glycerol lyes1522Degras; residues resulting from the treatment of fatty substances or animal or vegetable waxes1703Molasses resulting from the extraction or refining of sugar1704Sugar confectionery (including white chocolate), not containing cocoa1803Cocoa paste, whether or not defatted1804Cocoa butter, fat and oil1806Chocolate and other food preparations containing cocoa1901Malt extract; food preparations of flour, groats, meal, starch or malt extract, not containing cocoa or containing less than 40 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included; food preparations of goods of headings 0401 to 0404, not containing cocoa or containing less than 5 % by weight of cocoa calculated on a totally defatted basis, not elsewhere specified or included2002Tomatoes prepared or preserved otherwise than by vinegar or acetic acid2005Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 20062007Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter2008Fruit, nuts and other edible parts of plants, otherwise prepared or preserved, whether or not containing added sugar or other sweetening matter or spirit, not elsewhere specified or included2102Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading 3002); prepared baking powders2103Sauces and preparations thereof; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard2106Food preparations not elsewhere specified or included2307Wine lees; argol2308Vegetable materials and vegetable waste, vegetable residues and by-products, whether or not in the form of pellets, of a kind used in animal feeding, not elsewhere specified or included2309Preparations of a kind used in animal feeding*) The commodities mentioned may also be covered by other specific sampling cards depending on their precise nature.Back to top List of cards Chart of cards
