Sampling techniques of food

PPT. Sampling techniques of food.

1. Topic- Sampling techniques Submitted By- Ankit K umar M. Tech (Dairy Technology ) DSFT IAS BHU.

2. Content What is food sampling. Objective of sampling. Sampling tools . Sample containers. Precautions during sampling. Sampling plan. Sampling collection techniques. Procedure during the sample collection. Quantity of food samples to be collected for analysis. Packing and sealing the samples. Dispatch of sample. Sampling report. Documentation. Conclusion .

3. What is food sampling ? Food sampling is a process of drawing a sample /a small portion of food which is a representative of population/lot of a food for testing , analysing ,intended to show the nature and quality of the whole specimen. A food sample is normally drawn to check the safety and standards of the food product . Types of samples – (Generally two types of samples) 1-Legal sample . 2-Surveillance Sample.

4. Objective of sampling Protecting the public health. Detecting fraudulent activities. Giving customers sufficient information to make informed choices. Ensuring that food standards are maintained. Informing the enforcement approach. Providing product quality advice to the producer. Promoting fair trade and deterring bad practice .

5. Sampling Tools The tools available to FSO/ Authorized Officer range from common tools for general purposes to special tools to be used in specific situations and for specific examinations of particular food products . Common tools such as pliers , spoon , screwdriver and knife are useful for opening containers, cutting bags of food products.

6. SAMPLE CONTAINERS In general, for liquids the FSO/ Authorized Officer should use clean, dry containers of appropriate water proof and leak proof material, including glass, stainless metal, and suitable plastic material which can be sterilized by heat if necessary. The containers must have a secure closure of rubber or plastic stoppers, or a screw-cap of metal or plastic, coated with an insoluble, non-absorbent. For solids or semi-solids, clean, dry, wide- mouth, cylindrical receptacles of suitable waterproof, material Should be used. For butter, suitable wide-mouth jars should be used.The butter must not be allowed to come into contact with paper or any water or fat-absorbing surface.

7. Precautions during sampling The condition of the sample received for examination is of primary importance. Representative sample is essential when pathogens or toxins are sparsely distributed within the food. The number of units that comprise a representative sample from a designated lot of a food product must be statistically significant . The proper statistical sampling procedure, according to whether the food is solid, semisolid, viscous, or liquid, must be determined by the FSO at the time of sampling . Clean, dry, leak-proof, wide-mouthed and sterile containers of a size suitable for sample of the product must be used. Sample must be submitted in original and in sealed condition . Dry or canned foods that are not perishable and are collected at ambient temperatures need not be refrigerated . Collect frozen samples in pre-chilled containers .

8. Sampling plans The criteria which should be considered in formulating a sampling plan: Type of food product The size of food articles to be sampled The degree of hazard to human health The potential for fraud Acceptance and rejection sampling plan criteria: Adulteration, Tolerance limits, Compositional standards, Net contents

9. Sampling collection techniques The FSO/ Authorized Officer must obtained the following Information . Name of the food Lot number; Container size or sizes Product code numbers Labelling information Condition of the lot, i.e., broken packages, evidence of rodent or insect

10. SIGNATUR OF WITNESSES The Food Safety officer should call for one or more witnesses while taking the sample piece and obtain a signature from them in all related forms and documents. NOTICE TO THE FBO If the product has been obtained from the manufacturer or supplier, a notice in Form V-A shall be issued to them . When a product is drawn from an open container, the person drawing the sample should draw another sample from a container in original condition bearing the same declaration and intimate the same to the Food Analyst. PAYMENT OF THE SAMPLE The Food Safety Officer should pay the cost of the sample to the person from whom it was drawn. The cost should be the calculated at the rate at which the product is sold to the public PACKING OF THE SAMPLE The sample food for the analysis should be taken in clean dry bottles or jars or in a container which should be sealed properly to prevent leakage, evaporation and to avoid entrance of moisture. In case of selecting an already packed product as a sample, no further sealing is required. Procedure during the sample collection

11. LABELLING OF PACKAGES The package should be properly labelled and should bear the following requirements: Code of the sample Name of the sender with his official designation Date and place of collection Nature of the product that has been sent for analysis Nature and quantity of preservative added to the sample SEALING OF THE PACKAGES The sample should be divided into 4 parts and each part should be sealed and wrapped using strong paper.The ends of the paper should be folded and affixed. Further, a paper slip that covers bottom to the top of the container, bearing the signature of the designated officer, should be pasted on the wrapper The signature or thumb impression of the person from whom the sample has been taken should be affixed in such a way that both paper slip and the wrapper bears part of the signature or the thumb impression .The paper cover should be further protected by means of strong thread above and across the jar. The knots of the thread should be covered by means of wax bearing the impression of the seal of the sender..

12. Packing and sealing the samples In order to maintain integrity, packages containing exhibits should be secured or sealed to prove their authenticity, i.e., to ensure that they could not have been tampered. The stopper shall first be securely fastened so as to prevent leakage of the contents in transit The bottle, jar or other container shall then be completely wrapped in fairly strong thick paper. The ends of the paper shall be neatly folded in and affixed by means of gum or other adhesive. A paper slip of the size that goes round completely from the bottom to top of the container, bearing the signature of the Designated Officer and code number of the sample, shall be pasted on the wrapper, the signature or thumb impression of the person from whom the sample has been taken, shall be affixed in such a manner that the paper slip and the wrapper both carry a part of this signature or the thumb impression. The outer covering of the packet shall also be marked with the code number of the sample.

13. Dispatch of the sample All samples packaged for dispatch must be secured with shock-absorbing materials to protect them from damage en-route. Samples of frozen foods to be sent overnight may be packed in insulated cartons containing dry ice that will last for that length of time. If special precautions in handling or storing samples are needed, the FSO/ Authorized Officer should ensure that persons who will be handling the samples are informed.

14. The containers of the samples shall be dispatched in the following manner : The sealed container of one part of the sample along with the memorandum in Form VI should be sent to the Food Analyst. The second and third parts of the sample along with two copies of the memorandum in Form VI should be sent to the Designated Officer . The fourth part of the sample along with a copy of the memorandum in Form VI should be sent to an accredited laboratory along with prescribed fee. On receipt of the food sample, the authorized FSSAI lab would analyze the quality and safety of the sample food product and pass the final decision.

15. Sampling report The sampling report should include the reason for sampling, the origin of sample, the sampling method and the date and place of sampling together with any additional information like transport time and conditions. Any deviation from the specified sampling procedure to be reflected in report.

16. Documentation Form lll (rule 3.3.2(l)), to keep any article of food in safe custody of the vender.

17. Conclusion Sampling helps a lot in surveys and research, where we have to take a sample from a large population. Different techniques of Sampling are there to give different types of desired results.    In this blog, we learned about different Sampling techniques and how they are used. On the end note, we must keep in mind that Sampling techniques should be used according to the case taken, keeping in mind this case we must use the desired sampling techniques.

18. References Whitaker, T.B., 2001. Sampling techniques.  Mycotoxin protocols , pp.11-24. International Commission on Microbiological Specifications for Foods. 1986. Microorganisms in Foods. 2. Sampling for Microbiological Analysis : Principles and Specific Applications, 2nd ed. University of Toronto Press, Toronto, Ontario, Canada .   Food and Drug Administration. 1978. EDRO Data Codes Manual. Product Codes: Human Foods. FDA, Rockville, MD.   Food and Drug Administration. 1993. Investigations Operations Manual. FDA, Rockville, MD.  

19. THANKS