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Foodstuffs, liquid, low viscosity | SAM-101

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Definition

Low viscosity liquid foodstuffs in bulk, such as beverages, spirits, wine, ketchup, molasses, mustard, soya sauce, sugar syrup, vegetable oils, vinegar, and water. 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, low viscosity.

For frozen products see chapter Sampling procedures.

For high-viscosity liquid foodstuffs see Foodstuffs, liquid, high viscosity.

For products in individual packs see specific card for Retail packages and finished articles.

For dairy products such as milk see specific card for Dairy produce.

Recommended minimum quantity for each final sample

0,5 l or 0,5 kg

Applicable standards (ISO and EU Norms) and relevant legislation

  • EN 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 29/2012
  • Commission 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 needed

Suggested sampling tool depending on the method used 
 

Copper and copper alloys (e.g. brass) must not be used.

Containers to be used for the sampling
 
  • Glass bottles (G01)
  • Plastic bottles, narrow opening, size 500–1 000 ml (P01); preferably not transparent.
  • Metal containers (M01)
G01
P01
M01
G01P01M01

All containers must be suitable for food including high-acidity products.

Safety precautions and risk assessment

  • You 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.
  • Flammable liquids such as ethanol create a risk of fire, particularly when the product is moved. Ensure there is no accumulation of static electricity, be aware of flammable vapours. See Health and Safety.

Sampling plan

Type of consignmentProcedure
Consignments 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, ships’ tanks, tank wagons or tank cars
 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.

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.

An aggregate sample is prepared from incremental samples taken from the same tank. If an aggregate sample is for multiple tanks, it must consist of proportional parts from each tank sampled.

The sample is usually taken from top openings through the hatch or by means of special sampling taps placed at the side of tanks at the correct heights. Cross-sectional sampling can be also used. A vacuum pump may also be used if the depth from which the sample is to be taken does not exceed 4 m.

Samples can be also taken during loading or discharging as the liquid is being moved.
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 Sampling of liquids, 1.3 Sampling from barrels, cans, tins and other 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.

The sampling is performed by using a vacuum pump, various pipette-type samplers or other appropriate samplers.

If a sample is taken from only one container (e.g. barrel), it is poured directly from the sampler into the sample container.
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 Sampling of liquids, 1.4 Sampling from moving cargo in the General part.

Handling of samples

General 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.
  • Continuous automatic sampling is always the preferred method as opposed to manual sampling.
  • Determine whether there is sediment or an emulsion layer or free water at the bottom of the tank by means of a bottom sampler and/or water detectors. It is desirable, as far as possible, to run off free water before sampling, and to measure the amount removed.
  • When possible, take a running sample directly into the sample bottle. This reduces the possibility of air absorption, loss of vapours, and contamination. Just before sampling, rinse the bottle with the product to be sampled. Use pre-cooled bottles in summer months for volatiles (e.g. for ethanol).
  • If a mixing vessel is used, it must be pre-washed with the sampled product. All incremental samples from all sampling spots are collected and after they have been thoroughly mixed, an aggregate sample is created. Use a pre-cooled mixing vessel in summer months for volatiles (e.g. for ethanol).
  • The container should be filled to a maximum of 90 % of its volume, to allow expansion due to heat and then sealed to prevent the loss of moisture. It should be kept out of direct sunlight.
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 cooled. The cooling chain must be maintained and should be recorded.
  • Flammable liquids are a hazardous material the transport of which is governed by ADR rules. Exemptions for dangerous goods packed in limited quantities can be applied. When combination packages are used (consisting of an inner and an outer packaging not liable to break or be easily punctured), it is permitted to transport a maximum of 30 l, of which a maximum of 10 l may be class 1 flammable products e.g. ethanol, see Transport in the General part.
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 Codes

HS Number  *)Description
0405Butter and other fats and oils derived from milk; dairy spreads
1302Vegetable saps and extracts; pectic substances, pectinates and pectates; agar-agar and other mucilages and thickeners, whether or not modified, derived from vegetable products
1503Lard stearin, lard oil, oleostearin, oleo-oil and tallow oil, not emulsified or mixed or otherwise prepared
1504Fats and oils and their fractions, of fish or marine mammals, whether or not refined, but not chemically modified
1505Wool grease and fatty substances derived therefrom (including lanolin)
1506Other animal fats and oils and their fractions, whether or not refined, but not chemically modified
1507Soya-bean oil and its fractions, whether or not refined, but not chemically modified
1508Ground-nut oil and its fractions, whether or not refined, but not chemically modified
1509Olive oil and its fractions, whether or not refined, but not chemically modified
1510Other 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 1509
1511Palm oil and its fractions, whether or not refined, but not chemically modified
1512Sunflower-seed, safflower ore cotton-seed oil and fractions thereof, whether or not refined, but not chemically modified
1513Coconut (copra), palm kernel or babassu oil and fractions thereof, whether or not refined, but not chemically modified
1514Rape, colza or mustard oil and fractions thereof, whether or not refined, but not chemically modified
1515Other fixed vegetable fats and oils (including jojoba oil) and their fractions, whether or not refined, but not chemically modified
1516Animal or vegetable fats and oils and their fractions, partly or wholly, hydrogenated, inter-esterified, re-esterified or elaidinised, whether or not refined, but not chemically modified
1517Margarine; 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 1516
1520Glycerol, crude; glycerol waters and glycerol lyes
1522Degras; residues resulting from the treatment of fatty substances or animal or vegetable waxes
1603Extracts and juices of meat, fish or crustaceans, molluscs or other aquatic invertebrates
1701Cane or beet sugar and chemically pure sucrose, in solid form.
1702Other sugars, including chemically pure lactose, maltose, glucose and fructose, in solid form; sugar syrups not containing added flavouring or colouring matter; artificial honey, whether or not mixed with natural honey; caramel
1703Molasses resulting from the extraction or refining of sugar
1704Sugar confectionery (including white chocolate), not containing cocoa
1804Cocoa butter, fat and oil
1806Chocolate and other food preparations containing cocoa
1901Malt 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 included
2005Other vegetables prepared or preserved otherwise than by vinegar or acetic acid, not frozen, other than products of heading 2006
2007Jams, fruit jellies, marmalades, fruit or nut purée and fruit or nut pastes, obtained by cooking, whether or not containing added sugar or other sweetening matter
2008Fruit, 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 included
2009Fruit juices (including grape must) and vegetable juices, unfermented and not containing added spirit, whether or not containing added sugar or other sweetening matter
2101Extracts, essences and concentrates, of coffee, tea or mate and preparations with a basis of these products or with a basis of coffee, tea or mate; roasted chicory or other roasted coffee substitutes, and extracts, essence and concentrates thereof
2103Sauces and preparation therefore; mixed condiments and mixed seasonings; mustard flour and meal and prepared mustard
2104Soups and broths and preparations therefor; homogenised composite food preparations
2106Food preparations not elsewhere specified or included
2201Waters, including natural or artificial mineral waters and aerated waters, not containing added sugar or other sweetening matter nor flavoured; ice and snow
2202Waters, including mineral waters and aerated waters, containing added sugar or other sweetening matter or flavoured, and other non-alcoholic beverages, not including fruit or vegetable juice of heading 20.09
2203Beer made from malt
2204Wine of fresh grapes, including fortified wines; grape must other than that of heading 20.09
2205Vermouth and other wine of fresh grapes flavoured with plants or aromatic substances
2206Other fermented beverages (for example, cider, perry, mead); mixtures of fermented beverages and mixtures of fermented beverages and non-alcoholic beverages, not elsewhere specified or included.
2207Undenatured ethyl alcohol of an alcoholic strength by volume of 80 % vol or higher; ethyl alcohol and other spirits, denatured, of any strength
2208Undenatured ethyl alcohol of an alcoholic strength by volume of less than 80 % vol ; spirits, liqueurs and other spirituous beverages
2209Vinegar and substitutes for vinegar obtained from acetic acid
2307Wine lees; argol
2308Vegetable 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 included.
2309Preparations of a kind used in animal feeding
3301Essential oils (terpeneless or not), including concretes and absolutes; resinoids; extracted oleoresins; concentrates of essential oils in fats, in fixed oils, in waxes or the like, obtained by enfleurage or maceration; terpenic by-products of the deterpenation of essential oils; aqueous distillates and aqueous solutions of essential oils
3302Mixtures of odoriferous substances and mixtures (including alcoholic solutions) with a basis of one or more of these substances, of a kind used as raw materials in industry; other preparations based on odoriferous substances, of a kind used for the manufacture of beverages
*) The commodities mentioned may also be covered by other specific sampling cards depending on their precise nature.

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