GB 4789.23-2024National Food Safety Standards--Food Microbiological Inspection--Soy Product 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 clean and sterile and kept dry before use. The sampling tools include stirring utensils, sampling spoons, spoons, cutlery (knife or spatula), scissors, etc.

2.2 Sample container

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

2.3 Other supplies

It includes alcohol lamp, thermometer, aluminum foil, sealing film, markers, sampling registration form, etc.

3.1 Sampling principles and sampling plan

The sampling principles and sampling plans shall be implemented in accordance with the provisions of GB 4789.1.

The number of sampling pieces n shall be implemented in accordance with the requirements of relevant food safety standards. The sampling volume of each sample shall be no less than 5 times the sample of the inspection unit, or determined according to the purpose of inspection.

The following specifies the sampling requirements for a food sample.

3.2 Prepackaged bean products

3.2.1 Solid bean products with an independent packaging volume of less than or equal to 1000g, or liquid bean products with an independent packaging volume of less than or equal to 1000mL shall be individually packaged in the same batch.

3.2.2 Liquid or semi-solid bean products with an independent packaging volume of larger than

1000mL, the liquid shall be shaken or stirred with a sterile rod before sampling to make it uniform and then an appropriate amount of sample shall be collected. If the sample cannot be mixed evenly, representative samples shall be taken from various parts of the sample container;

and then placed in the same sterile sampling container as a food sample. Solid bean products with an independent packaging volume of larger than 1000g, appropriate samples shall be taken from different parts of the same package using a sterile sampler and placed in the same sterile sampling container as a food sample.

3.3 Bean products made in bulk or on site

3.3.1 The samples shall be thoroughly stirred and mixed. Use sterile sampling tools to collect

samples from 5 different parts and put them into the same sterile sampling container as a food sample. If the samples cannot be mixed uniformly, take representative samples from various parts of the same package.

3.3.2 If the number of samples is less than the number specified in the corresponding standard

or is installed in a single large container such as a barrel or a box, a certain amount of representative samples that have been mixed evenly shall be collected in proportion and put into a sterile sampling container. Sampling after mixing evenly. If the samples cannot be mixed uniformly, take representative samples from various parts of the same package.

3.3.3 When collecting samples of fermented bean curd, smelly bean curd and other bean

products, if the product label indicates that the liquid part (such as marinade, etc.) is also edible, the representative sample shall contain both solid matter and marinade.

3.4 Storage and transportation of samples

It shall be implemented in accordance with the provisions of GB 4789.1.

4.1 Unpack the packaging