How do you properly sample and store food for testing?

1 Sampling methods

Different types of food require different sampling methods to obtain representative and homogeneous samples. For example, for solid foods, you might need to use a core sampler, a drill, or a knife to cut out a portion of the product. For liquid foods, you might need to use a pipette, a syringe, or a ladle to collect a sample. For powders, granules, or flakes, you might need to use a scoop, a spoon, or a spatula to take a sample. You should always follow the instructions and specifications of the testing method and the laboratory that will perform the analysis.

2 Sampling frequency

The frequency of sampling depends on several factors, such as the type of food, the production volume, the quality standards, and the regulatory requirements. You should have a sampling plan that defines how often, how much, and from where you will take samples. For example, you might need to sample every batch, every shift, every day, or every week. You should also consider the variations in the production process, such as different ingredients, equipment, or operators. You should always document your sampling frequency and procedures.

3 Sampling containers

The containers you use to store and transport your samples should be clean, sterile, leak-proof, and suitable for the type of food and testing. For example, for microbiological testing, you might need to use sterile plastic bags or glass bottles. For chemical testing, you might need to use glass or metal containers that are resistant to corrosion or contamination. For sensory testing, you might need to use opaque or colored containers that prevent bias or influence. You should always label your containers with the relevant information, such as the product name, the date, the time, and the sample code.

4 Sampling storage

The storage conditions of your samples can affect their quality and stability. You should store your samples according to the temperature, humidity, light, and oxygen requirements of the food and testing. For example, for perishable foods, you might need to store them in a refrigerator or a freezer. For dry foods, you might need to store them in a cool and dark place. For volatile foods, you might need to store them in a sealed and airtight container. You should always follow the storage guidelines and recommendations of the testing method and the laboratory.

5 Sampling transport

The transport of your samples to the laboratory should be done as soon as possible and with minimal exposure to adverse conditions. You should pack your samples securely and protect them from damage, leakage, or tampering. You should also use appropriate cooling or heating devices to maintain the required temperature of your samples. For example, you might need to use ice packs, dry ice, or insulated boxes. You should always include a sample submission form or a chain of custody document with your samples.

6 Sampling quality

The quality of your sampling can affect the validity and credibility of your testing results. You should always follow the good sampling practices and principles, such as avoiding contamination, cross-contamination, or degradation of your samples. You should also use the appropriate sampling tools, containers, and techniques for your food and testing. You should always check the quality and condition of your samples before sending them to the laboratory. You should also verify the results and report any issues or discrepancies.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?