T/AHEMA 14-2022 Active

Main Technical Content: 6. Sampling Methods for Prepackaged Food Production: - Sampling in the enterprise's finished product warehouse should be conducted on products from the same batch that have passed the enterprise's inspection or are otherwise deemed compliant. Four or more large packages from different parts of the same batch sample pile should be selected, and corresponding individual packaging samples should be extracted from each package. - Sampling in the circulation phase: Products from the same batch awaiting sale on shelves, counters, warehouses, or online food platforms should be sampled. The sampled products must meet inspection and reinspection requirements. - Sampling in the catering phase: Products from the same batch used in operations, kitchens, or warehouses may be sampled. The sampled products must meet inspection and reinspection requirements. - Sampling methods for bulk and packaged foods: Bulk and packaged foods should be thoroughly mixed in the container before sampling. Samples should be collected from different parts of the container or packaging bag, mixed, and then sampled using the four-quadrant method. Finally, a representative sample should be placed in the sampling container. - Sampling methods for semi-solid samples: Samples should be taken from the upper, middle, and lower layers of the packaging bag separately to ensure mixing. Liquid samples should be mixed thoroughly before sampling. Sampling should be conducted from the middle layer of the liquid sample. - Sampling methods for catering products: Samples should be collected from the bulk container and mixed before sampling. - Note: ① The sampled products and reserve samples must be consistent. ② Large samples should be divided on-site before sampling. 7. Sampling Quantity and Requirements: - The sample type, quantity, condition, and shelf life must meet the requirements specified in the sampling plan and detailed rules.