S.L. 430.4 Art. 2Sampling for checks. 2 [ METHODS FOR THE 1. Samples on fruit and the methods The objective be obtained levels (MRLs) 2. Community commodities intended to be A MRL for expected to of the treated a lot. A MRL occur in the In single primary apply to a 3. Analytical A proper size for Note: A Analytical

The territory of Malta shall require that sampling for the checks provided for in Article 6 of Directive 76/895/EEC, in Article 8 of Directive 86/362/EEC, in Article 8 of Directive 86/ 363/EEC and in Article 6 of Directive 90/642/EEC, be carried out in accordance with the methods described in the Schedule. S.L.430.04 AND ON PRODUCTS OF PLANT AND ANIMAL ORIGIN

SCHEDULE OF SAMPLING PRODUCTS OF PLANT AND ANIMAL ORIGIN DETERMINATION OF PESTICIDE RESIDUES FOR CHECKING COMPLIANCE WITH MRLS OBJECTIVE intended for the official control of the levels of pesticide residues in and vegetables and in products of animal origin shall be taken according to described below. of these sampling procedures is to enable a representative sample to from a lot for analysis to determine compliance with maximum residue for pesticides.

PRINCIPLES MRLs are based on good agricultural practice data and raw as well as foods derived from them that comply with the MRLs are toxicologically acceptable.

a plant, egg or dairy product takes into account the maximum level occur in a composite sample, which has been derived from multiple units product and which is intended to represent the average residue level in for meat and poultry takes into account the maximum level expected to tissues of individual treated animals or birds.

consequence, MRLs for meat and poultry apply to a bulk sample derived from a sample, whereas MRLs for plant products, eggs and dairy products composite bulk sample derived from one to ten primary samples. DEFINITION OF TERMS

portion representative quantity of material removed from the analytical sample, of measurement of the residue concentration. sampling device may be used to withdraw the analytical portion. sample prepared for analysis from the laboratory sample, by separation of the product to be analysed and then by mixing, grinding, fine for the removal of analytical portions with minimal sampling error. Preparation of the analytical sample must reflect the procedure used in and thus the portion of the product to be analysed may include parts normally consumed. sample/aggregate sample other than meat and poultry, the combined and well-mixed aggregate samples taken from a lot. For meat and poultry, the primary sample is be equivalent to the bulk sample. The primary samples must contribute sufficient material to enable all laboratory samples to be withdrawn from the bulk sample. Where separate laboratory samples are prepared during collection of the primary sample(s), the bulk sample is the conceptual sum of the laboratory samples, at the time of taking the samples from the lot. Laboratory sample The sample sent to, or received by, the laboratory. A representative material removed from the bulk sample. Notes: (a) The laboratory sample may be the whole or a part sample.

(b) Units should not be cut or broken to produce sample(s), except where subdivision of units is specified

(c) Replicate laboratory samples may be prepared.

Lot: A quantity of a food material delivered at one time and known, or the sampling officer to have uniform characteristics such as origin, producer, packer, type of packing, markings, consignor, etc. A suspect lot is one reason, is suspected to contain an excessive residue. A non-suspect which there is no reason to suspect that it may contain an excessive residue. Note: (a) Where a consignment is comprised of lots which can as originating from different growers, etc, each considered separately.

(b) A consignment may consist of one or more lots.

(c) Where the size or boundary of each lot in a large consignment readily established, each one of a series of wagons, bays, etc., may be considered to be a separate lot.

(d) A lot may be mixed by grading or manufacturing example.

Primary sample/incremental sample: One or more units taken from one position in a lot. Notes: (a) The position from which a primary sample is taken in preferably be chosen randomly but, where this impractical, it should be from a random position in parts of the lot.

(b) The number of units required for a primary sample determined by the minimum size and number of laboratory required.

(c) For plant, egg and dairy products, where more than sample is taken from a lot, each should contribute an similar proportion to the bulk sample.

(d) Units may be allocated randomly to replicate laboratory the time of collecting the primary sample(s), in cases units are of medium or large size and mixing the bulk not make the laboratory sample(s) more representative, units (e.g. eggs, soft fruit) could be damaged by mixing.

(e) Where primary samples are taken at intervals during unloading of a lot, the sampling ‘position’ is a point

(f) Units should not be cut or broken to produce the primary except where subdivision of units is specified in Table Sample: S.L.430.04 AND ON PRODUCTS OF PLANT AND ANIMAL ORIGIN

units selected from a population of units, or a portion of material from a larger quantity of material. For the purposes of these recommendations, a representative sample is intended to be representative of the lot, sample, the animal, etc., in respect of its pesticide residue content and not respect of other attributes.

procedure used to draw and constitute a sample.

device: tool such as a scoop, dipper, borer, knife or spear, used to remove a unit from bulk material, from packages (such as drums, large cheeses) from units of meat or poultry which are too large to be taken as primary samples. tool such as a riffle box, used to prepare a laboratory sample from a bulk sample, or to prepare an analytical portion from an analytical sample. *†‡ § Specific sampling devices are described by ISO and IDF standards.

For materials such as loose leaves, the hand of the sampling officer may be considered to be a sampling device.

officer trained in sampling procedures and, where required, authorised by the authorities to take samples. sampling officer is responsible for all procedures leading to and preparation, packing and shipping of the laboratory sample(s). The officer understand that consistent adherence to the specified sampling procedures is must provide complete documentation for samples, and should closely with the laboratory.

of units, or quantity of material, constituting the sample.

discrete portion in a lot, which should be withdrawn to form the of a primary sample. should be identified as follows. Fresh fruit and vegetables. Each whole fruit, vegetable or natural bunch them (e.g. grapes) should form a unit, except where these are small. Units of packaged small products may be identified as in (d). Where a sampling device may be used without damaging the material, units may created by this means. Individual eggs, fresh fruit or vegetables must be cut or broken to produce units.

Organisation for Standardisation, 1979. International standard ISO 950: Cereals - sampling

Organisation for Standardisation, 1979. International standard ISO 951: Pulses in bags -

Organisation for Standardisation, 1980. International standard ISO 1839: Sampling - tea. Federation, 1995. International IDF standard 50C: Milk and milk products - methods of

(b) Large animals or parts or organs of them. A portion, or specified part or organ should form a unit. Parts or organs form units.

(c) Small animals or parts or organs of them. Each whole complete animal part or organ present may form packaged, units may be identified as in (d), below. Where device may be used without affecting residues, units may this means.

(d) Packaged materials. The smallest discrete packages should units. Where the smallest packages are very large, they sampled as bulk, as in (e). Where the smallest packages a pack of packages may form the unit.

(e) Bulk materials and large packages (such as drums, cheeses, are individually too large to be taken as primary samples. created with a sampling device. *