CIRCULAR

GENERAL GUIDANCE ON FOOD SAMPLING TO SERVE THE INSPECTION AND EXAMINATION OF FOOD SAFETY, HYGIENE AND QUALITY

Pursuant to the Law on product and goods quality dated November 21, 2007;

Pursuant to the Decree No.132/2008/ND-CP dated December 31, 2008 of the Government stipulating in detail the implementation of a number of articles of the Law on product and goods quality;

Pursuant to the Decree No.188/2007/ND-CP dated December 27, 2007 of the Government stipulating the functions, duties, powers and organizational structure of the Ministry of Health;

The Ministry of Health makes guidance on sampling to serve the inspection and examination of food safety, hygiene and quality as follows:

Article 1. Scope of adjustment and subjects for application.

1. This Circular makes guidance for the general principles on food sampling to serve the inspection and examination of food safety, hygiene and quality.

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Article 2. Explanation of terms

In this Circular, the following terms are construed as follows:

1. Food sampling is a technical manipulation in order to obtain a certain food volume that is representative and homogeneous to serve the analysis, assessment of food safety, hygiene and quality

2. Batch of food products is a defined quantity of a type of product of the same name, quality, materials, and shelf life and be produced in the same facility.

3. Sample for testing is a general sample used for testing and assessment of criteria in the laboratory.

4. Retained sample is the one having the same characteristics with the tested sample and retained at the testing facility, the sampling facility or the facility chosen by the head of examination and inspection group;

Article 3. Requirements for the person sampling

1. Being the member of the examination and inspection group;

2. Being trained and having certificate of food sampling technique.

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4. Having to make minutes of the sampling, minutes of sample delivery and sealing in the form as prescribed in Annex III, IV and V promulgated together with this Circular.

Article 4. Responsibilities of the sampler

1. Having to prepare all procedures, tools and equipment for sample taking and sample preservation.

2. Properly complying with the technical process to ensure the objectivity, honesty in the process of sampling, sample transportation and delivery for the testing unit.

Article 5. Process of sampling

1. The process of sampling must be supervised and fully recorded. All heterogeneous signs and fault of the product and preservation packaging must be recorded.

2. After completing the process of sampling, the sample must be delivered to the testing unit in a shortest time.

Article 6. Sampling cost

The sampling cost is implemented as prescribed in Article 41 and 58 of the Law on product and goods quality 2007 and other regulations of the law.

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1. For each product, the minimum and maximum sample volume are taken as prescribed in Annex I promulgated together with this Circular.

2. The sampling method for groups of product prescribed in Annex II promulgated together with this Circular.

Article 8. Preservation conditions and time of sample storage

1. The preservation conditions during the process of taking, transportation, delivery and storage of sample must be consistent with the storage requirements announced by the manufacturer.

2. Based on the actual situation, the head of the examination and inspection group will decide on time of sample storage for the retained sample and tested sample.

Article 9. Effect

This Circular takes effect on June 01, 2011

Article 10. Responsibility for implementation organization

Department of Food Hygiene and Safety is responsible for presiding over and coordinating with the concerned agencies to organize and deploy the implementation of this Circular.

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PP. MINISTER
DEPUTY MINISTER




Trinh Quan Huan

ANNEX I

SAMPLE VOLUME TAKEN FOR TESTING
(Promulgated together with the Circular No. 14/2011/TT-BYT dated June 01, 2011, of the Minister of Health)

No.

Product

Minimum sample volume

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1

Milk and dairy products

100 g (ml)

1.5 kg (liter)

2

Beverage

500 ml (g)

6 liter (kg)

3

...

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03 (packet)

05 (packet)

4

Tea

100 g

1 kg

5

Seasoning

100 g

...

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6

Animal oil and fat

100 g (ml)

1.5 kg (liter)

7

Ice cream and food ice

150 g

2.5 kg

8

...

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150 g

2.5 kg

9

Cocoa and chocolate products

150 g

1 kg

10

Candy

100 g

...

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11

Cake

100 g

1 kg

12

Cereal and beans

100 g

1.5 kg

13

...

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150 g

1.0 kg

14

Aquatic products

150 g

1.5 kg

15

Eggs and egg products

150 g

...

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16

Sugar

100 g

1.5 kg

17

Honey and honey products

100 g (ml)

1.5 kg (liter)

18

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150 g (ml)

1.5 kg (liter)

19

Coffee and coffee products

150 g (ml)

1.5 kg (liter)

20

Oilseeds and oilseed products

100 g

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21

Functional food

100 g

1.5 kg

Note:

1. The minimum sample volume is the one sufficient for testing a target of product. Depending on the purpose of examination and inspection process, the sample volume taken can be increased or decreased and the type of product not existing in the above section can be taken as decided by the head of examination and inspection group in conformity with requirement of examination and inspection.

2. In case there is not sufficient sample for storage, any changes must be clearly stated in the minutes of the sampling and minutes of sampling delivery.

ANNEX II

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No.

Product object

Number of standards / regulation / number of guiding documents

1

Guidance for setting up the sampling program

TCVN 6663-1: 2002

2

Guidance for sampling in the river and stream

TCVN 6663-6: 2008

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Guidance for sampling of drinking water and water used for food and beverage processing

TCVN 5995: 1995

4

Guidance for sampling of underground water

TCVN 6000: 1995

5

Guidance for sampling in natural and artificial lake and pond

TCVN 5994: 1995

6

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TCVN 5997: 1995

7

Beer – Rule of acceptance and sampling method

TCVN 5591: 1991

8

Food products and seasoning. The order of sampling for microbiological analysis

TCVN 4886: 1989

9

Seasoning. Sample taking

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ISO 948: 1988

10

Milk and dairy products. Guidance for sample taking.

TCVN 6400: 2010

ISO 707: 2008

11

Milk and dairy products. Sample taking. Testing by exclusion sign.

TCVN 6266: 2007

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Milk and dairy products. Sample taking. Testing by quantitative sign.

TCVN 6267: 1997

ISO 8197: 1988

13

Meat and meaty products. Sample taking and preparation. Part 1: Sample taking

TCVN 4833-1: 2002

14

Aquatic products. Sample taking and sample preparation

TCVN 5276: 1990

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Tea. Sample taking

TCVN 5609: 2007

ISO 1839: 1980

16

Green coffee oblique sampling

TCVN 4809: 1989

17

Green coffee. Sample taking

TCVN 5702: 1993

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Packaged green coffee. Sample taking

TCVN 6539: 1999

ISO 4072: 1998

19

Instant coffee – Sampling method for package with liners

TCVN 6605: 2007

ISO 6670: 2002

20

Cocoa beans

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ISO 2292: 1973

21

Canned food

TCVN 4409: 1987

22

Candy

TCVN 4067: 1985

23

Sugar. Sample taking

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24

Cereal and beans and grinding products - Sample taking from the block of goods

TCVN 5451: 2008

ISO 13690: 1999

25

Fresh vegetables. Sample taking

TCVN 5102: 1990

ISO 874:1980

26

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TCVN 2625: 2007

ISO 5555: 2001

27

The recommended sampling method for determining the residue of insecticide consistent with the maximum residue limit (MRL)

TCVN 5139: 2008

Note: Based on the actual situation, the head of examination and inspection group can decide on using other equivalent sampling method.