Module 3:

IMPLEMENT
SAMPLING
PROCEDURES (SP)
 The adequacy and condition of fishery product
sample or specimen received for examination are of
primary importance.

 If samples are improperly collected and mishandled

or are not representative of the sampled lot, the
laboratory results will be meaningless.

 Because interpretations about a large consignment

of food are based on a relatively small sample of the
lot, established sampling procedures must be
applied uniformly.
 A representative sample is essential when pathogens or
toxins are sparsely distributed within the food or when
disposal of a food shipment depends on the demonstrated
bacterial content in relation to a legal standard.

 The number of units that comprise a representative

sample from a designated lot of a food product must be
statistically significant.

 The composition and nature of each lot affects the

homogeneity and uniformity of the total sample mass.

 The proper statistical sampling procedure, according to

whether the food is solid, semisolid, viscous, or liquid,
must be determined by the collector at the time of
sampling.
Learning Objectives
1. Identify sampling requirements in accordance with a sampling
plan
2. Prepare sampling equipment container like glass bottle or jar
and label according to sampling requirements \
3. Collect and transfer samples under controlled condition
4. Handle samples to preserve them and the source integrity
according to sampling requirement and OHS requirements
5. Identify defects or abnormalities in source material and/or sample
according to workplace requirements
6. Record sample information according to workplace procedures
7. Describe cleaning and maintaining the workplace according to
workplace standards
 Pre- Assessment
Before going through the lesson, try to answer this pre-test to enable
you to find out what you already know and what you still need to know.
Answer this in your test notebook.
Modified True or False:
Write TRUE if the statement is correct and if FALSE, change the
underlined word/s to make the statement correct. Write your answer in
your notebook.
Do not write anything in the module.

___ 1. Knowledge in sampling will help, prevent or delay self-decomposition

of fish products to be evaluated.

___ 2. Samples should be handled with care after presentation to the

panelists.
Pre- Assessment
___ 3. Samples must be handled, packaged, and shipped
to prevent
compromising their identity or integrity.
___ 4. If products are in bulk or in containers that are
too large for submission
to the laboratory, transfer representative portions to
sterile containers
under aseptic conditions.
___ 5. Dry or canned foods that are not perishable and
are collected at
ambient temperatures need be refrigerated.
___6. Lot size is a number of units of product in a lot.
Pre- Assessment

___7. For wet materials , use sterile metal

boxes,cans,bags or packets with suitable
closure.
___8. Sampling plan is a detailed outline of
measurements to be taken.
___9. Sampling containers should be clean, dry
and leak-proof.
___10. Collect the most cheap sample.
LO 1. Prepare for Sampling
 In order to meet the overall quality attributes of a good
product, sampling is used as an operation where in only a
small fraction of a batch is taken.

 Valid conclusions on the whole cannot be based on tests

which have been carried out on non-representative
samples.
 Correct sampling is thus an essential part of a system of
Quality Assurance.
 Samples should be handled with care before presentation to
the panelists.
 It is desirable that the products to be evaluated are almost the
same or all ingredients are constant but they differ only in the
raw materials used.

 Each product has a coded number code for easy identification

by the researcher or investigator.
 Sampling plans are necessary to query one or more
characteristics of a lot because not every unit in a large lot
can be inspected.

 Sampling plansare designed to ensure defensible, statistically

valid decision-making regarding the acceptance or rejection
of a lot.
 Unlocking difficulties:
Aseptic Technique -It consists of taking a clean
specimen without cross contaminating the sample
or the surrounding areas.
It is important to use aseptic technique in
packaging the sample for transport.
Containe . It is any type of receptacle, package,
wrapper, or confining band used in packing or
marketing fish.
Consumer . It is the final user of a product. (i.e., a
person or an institution, such as a hospital, hotel,
organization or restaurant which purchases a
product for its own use.)
 Unlocking difficulties:
Inspector. It is a person designated as an Inspector pursuant
to Section 17
of the Fish Inspection Act.

Lot. With respect to fish, other than fresh fish, means a

shipment or part of a shipment of fish that is of the same
specie, processed in the same manner by the same producer,
packaged in the same size of container and bears the same
label (FIR). A lot of fresh fish refers to a shipment or part of a
shipment of fish which has been processed in the same
manner by the same producer in a 24-hour period. For fresh
fish, the lot may contain more than one specie of fish.

Lot size. It is the number of units of product in a lot.

 Unlocking difficulties:
Pre-packaged product. Is any product packaged in a
container in such a manner that it is ordinarily sold to, or
used or purchased by a consumer without being re-packaged.

Random Sample- It is one in which all elements in the lot

have an equal and independent chance of being included in
the sample.

Sample. It is a representative of population or group of

product to be tested.

Sampling Plan. A written guide on what to do and how to

perform appropriate sampling procedure for a particular
product.
 Unlocking difficulties:
Sample Size (n). It is the number of sample units comprising
the total sample drawn from a lot or production.

Sample Unit- It is one of a number of individual containers, or

a portion of a fish or primary container examined or
evaluated as a single unit.

Basic Sampling Principles, with Emphasis on Sampling

Defining the Lot
When dealing with fish or fish products which possess the
same label, but are packaged in different styles (e.g.,
different sauces) consider the different styles to be of one
lot.
 Unlocking difficulties:
Defining a Sample Unit
Define the sample unit according to the
following instructions:
1. When a lot consists of pre-packaged product,
each package and the package thereof
constitutes a sample unit.
2. For fresh and frozen groundfish block and
ground fish fillet or fresh and frozen of finfish,
the sample unit shall consist of a container of
fish and its contents.
3. Use one of the following 3 approaches when sampling from bulk
packages:
a. the sample shall consist of the bulk package and its contents;

b. for fresh or individually frozen whole or dressed finfish or fresh

or individually frozen finfish fillets, the individual fish or fillet may
be considered as a representative sub-sample; and

c. for scenarios other than described in section ii), a 1 kg sub

sample of product obtained from the bulk pack may be considered a
representative sample.
Note: Refer to the sampling section of the individual product standard for
further guidance.
 4. In lots consisting of salt or pickled fish packed in
boxes or barrels, the container constitutes the
sample unit. Inspect the entire contents of the
container.
5. When a lot of fresh fish consists of more than
one specie, all of the sample units used to form a
sample shall consist of one specie type.
6. When inspecting large fish, each fish constitutes
a sample unit.
When an inspector has confidence a representative
sub-sample may be obtained from a large, whole
fish, the sub-sample becomes the sample unit. The
sub-sample must be obtained in a manner that will
not compromise the integrity of the sample.
To obtain a representative sub-sample from
large, whole fish for chemical and
microbiological analysis, take 3 one-inch slices
from each of the following areas:
a. behind the pectoral fins;
b. halfway between the first slice and the vent;
and
c. behind the vent. These 3 slices form the
sample unit, representing the large fish.
 When sampling for sensory analysis, the 3 slice
method described above is recommended.
 If in the inspector's view, fewer or more slices
are required to make an accurate decision on the
quality of the lot, the inspector may exercise
his/her discretion to decide what constitutes a
representative sample unit for that fish.
 If the inspector decides only one slice will be
required as a representative subsample from the
fish, the one slice should not be taken from
behind the vent because this slice does not
usually exhibit signs of early decomposition.
 Requirements in Sampling
 1. Samples should be packed with shock
absorbing materials.
 2. Frozen samples must remain frozen. Food
products that require refrigeration should be
shipped in ice.
 3. Submit samples in the original unopened
containers
 4. Use sterile sampling tools, instrument,
equipment
 5. Sampling containers should be clean, dry, leak-
proof, wide- mouth, sterile and to the size of the
product
 Requirements in Sampling
 6. For dry materials, use sterile metal boxes,
cans, bags, or packets with suitable closures
 7. Label each samples.
Procedure in Sampling
 1. Choose representative sample. The condition
of the sample product should be the same as it
was before sampling.
 2. Collect the most ideal sample.
 3. Deliver samples immediately to the laboratory
with the original storage condition maintained
Procedure in Sampling
4. Record the number of samples, time and date it
was collected and brought/accepted in the
laboratory.

LO 2 Collect samples
 In generating concrete ideas about sampling, you
should identify sampling requirements in
accordance with sampling plan.
 You should know the number of samples from a
particular lot of food according to the sampling
category to which a food is assigned.
Generally, the assignment to a sampling or food
category depends on
1) the sensitivity of the consumer group (e.g., the aged,
the infirm, and infants);
2) the possibility that the food may have undergone a
step that exposes it to bacteria (e.g Salmonella) during
the manufacturing process or in the home; and 3) the
history of the food.
 The selection of a sampling plan depends mainly on
the first 2 criteria cited.
 The history of the food would be important in
deciding whether to sample, i.e., whether there
was a past history of contamination.
 Bear in mind that Sampling plan A is detailed
outline of measurements to be taken which
includes the objectives, outline of which
measurements will be taken at what time, on
which material, in what manner, and by
whom.
 Sampling plans should be designed in such a
way that the resulting data will contain a
representative sample of the parameters of
interest and allow for all questions, as stated
in the goals, to be answered.
 Steps in the sampling plan The steps involved
in developing a
sampling plan are:
1. identify the parameters to be measured and
the corresponding standard value, the range
of possible values, and the required
resolution

2. design a sampling scheme that details how

and when samples will be taken
 Steps in the sampling plan The steps involved in developing a
sampling plan are:
3. select sample sizes
4. design data storage formats
5. assign roles and responsibilities

Example of Sampling Plan

Sampling Raw Shellfish
• Examine samples of shellstock, shucked unfrozen shellfish, and
live shellfish within 24 hours after collection. When analysis is
unavoidably delayed beyond 24 hours, report the actual time elapsed
between collection and analysis.
• Use heavy plastic bags (6 mil gauge) for shellstock collection to
ensure that shells do not puncture the plastic and compromise the
integrity of the sample.
 • Take 5 units of 12-18 shellfish per unit. This
number should ensure the selection of 10
sound animals suitable for shucking. Ensure
the shellfish yield approximately 200 g of meat
and shell liquor.
• Using an aseptic technique, transfer the
shellfish to the sample jar with sterile forceps;
alternatively, samples of the final product may
be taken in the packing cans or containers.
• Consumer packages are acceptable for
examination.
• Take 5 units of 12-18 shellfish per unit. This number should
ensure the selection of 10 sound animals suitable for shucking.
Ensure the shellfish yield approximately 200 g of meat and shell
liquor.

• Using an aseptic technique, transfer the shellfish to the sample

jar with sterile forceps; alternatively, samples of the final
product may be taken in the packing cans or containers.

• Consumer packages are acceptable for examination.

 3
What to REFLECT and UNDERSTAND?

Research on new technology involved in sampling techniques

and procedures.
Activity # 2
Make a study visit in a fish Processing Plant. Observe and
take note on how the Quality Controller collects, handles and
prepares samples of Fishery Processed Products. Report it in
class.
 Post- Assessment
Before going through the lesson, try to answer this pre-test to enable
you to find out what you already know and what you still need to know.
Answer this in your test notebook.
Modified True or False:
Write TRUE if the statement is correct and if FALSE, change the
underlined word/s to make the statement correct. Write your answer in
your notebook.
Do not write anything in the module.

___ 1. Knowledge in sampling will help, prevent or delay self-decomposition

of fish products to be evaluated.

___ 2. Samples should be handled with care after presentation to the

panelists.
Pre- Assessment
___ 3. Samples must be handled, packaged, and shipped
to prevent
compromising their identity or integrity.
___ 4. If products are in bulk or in containers that are
too large for submission
to the laboratory, transfer representative portions to
sterile containers
under aseptic conditions.
___ 5. Dry or canned foods that are not perishable and
are collected at
ambient temperatures need be refrigerated.
___6. Lot size is a number of units of product in a lot.
Pre- Assessment
___7. For wet materials , use sterile metal
boxes,cans,bags or packets with suitable
closure.
___8. Sampling plan is a detailed outline of
measurements to be taken.
___9. Sampling containers should be clean, dry
and leak-proof.
___10. Collect the most cheap sample.