GB 4789.17-2024National Food Safety Standards - Food Microbiological Inspection - Meat and Meat Products Sampling and Sample Processing (English PDF)

2.1 Sampling Tools

The sampling tools shall be made of stainless steel or other materials of appropriate strength, with smooth surfaces, no gaps, and rounded corners. The sampling tools shall be cleaned and sterilized and kept dry before use. The sampling tools include trays, knives, scissors, tweezers, sampling scoops (or spoons), chisels, circular saws, meat grinders, sampling drills, grinding instruments and stirring instruments, etc.

2.2 Sample Containers

The material (such as. glass, stainless steel and plastic, etc.) and structure of the sample containers shall be able to thoroughly ensure the original state of the sample. Containers and lids shall be clean, sterile and dry. The sample containers shall be of sufficient volume, so that the sample can be thoroughly mixed before inspection. The sample containers include sampling bags, sampling tubes and sampling bottles, etc.

2.3 Other Supplies

Include alcohol lamps, thermometers, aluminum foils, sealing films, markers and sampling registration forms, etc.

3.1 Sampling Principle and Sampling Scheme

The sampling principle and sampling scheme shall comply with the stipulations of GB 4789.1.

The number of sampling pieces n shall comply with the requirements of relevant food safety standards. The sampling size of each sample shall not be less than 5 times the samples of the inspection organization or be determined in accordance with the purpose of inspection. The