I. Scope

It is applicable to the sampling of various types of food samples.

II. Sampling Supplies

Sterilization probes, spatulas, spoons, samplers, test tubes, pipettes, wide-mouth jars, clippers, and can openers.

Third, the collection of samples

In the food inspection, the samples collected must be representative. Food because of its processing batch number, raw materials (source, type, region, season, etc.), processing methods, transportation, preservation conditions, sales of various links (such as fly, pollution, cockroach and rodent-proof equipment) and the sales staff's sense of responsibility and level of hygiene and awareness of the quality of food hygiene can be influenced by, and therefore must be considered carefully.

1, the number of samples

Each batch of samples to be taken in different parts of the container, generally stereotyped packaged food to take a bag/bottle (not less than 250g) and bulk food to take 250g.

2, sampling method

(1) Sampling must be carried out under sterile operation.

(2) Depending on the type of sample, bagged, bottled and canned food, complete unopened samples should be taken. If the sample is very large, a sterile sampler is needed to take the sample; solid powder samples, should be mixed as they are taken; liquid samples are mixed by shaking; frozen foods should be kept in a frozen state (can be kept in ice, in the cold box of a refrigerator or in a cryogenic refrigerator), and non-frozen foods need to be kept in 1℃ to 5℃.

3. Sampling labels

Labels should be affixed before or after sampling, and each sample must be clearly labeled (e.g., name, source, quantity, sampling location, sampler and sampling time).

Four, send the test

The sample to the microbiology laboratory should be as fast as possible. If the distance, you can not need to freeze the sample to keep in 1 ℃ ~ 5 ℃ environment (such as ice pot). If you need to keep frozen, it is necessary to keep in the foam insulation box (box with dry ice can be maintained below 0 ℃). When sent for inspection, the application form must be carefully filled out for the inspector's reference.

Five, test

Microbiology Laboratory received the application form, should be immediately registered, fill in the experimental serial number, and according to the test requirements, immediately put the sample in the refrigerator or ice box, and actively prepare the conditions for testing.

Each food microbiology laboratory must have a special refrigerator to store samples. General positive samples, issued after the report 3d (special circumstances appropriate extension), before the sample can be processed. Positive samples of imported food, need to be kept 6 months before processing. Negative samples can be processed in a timely manner.

After the test, the inspector should fill out the original records in a timely manner, after the signature, sent to the Office of Quality Control issued a test report.