Commission Directive 2002/63/EC of 11 July 2002 establishing Community methods of sampling for the official control of pesticide residues in and on products of plant and animal origin and repealing Directive 79/700/EEC (Text with EEA relevance)
Date: 2002-07-11
Institutions: European Commission
Subjects: animal nutrition, animal product, crop production, foodstuff, health control, human nutrition, pesticide residue

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COMMISSION DIRECTIVE 2002/63/EC

of 11 July 2002

establishing Community methods of sampling for the official control of pesticide residues in and
on products of plant and animal origin and repealing Directive 79/700/EEC

(Text with EEA relevance)

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European
Community,

Having regard to Council Directive 76/895/EEC of 23
November 1976 relating to the fixing of maximum levels for
pesticide residues in and on fruit and vegetables (1), as last
amended by Commission Directive 2002/57/EC (2), and in
particular Article 6 thereof,

Having regard to Council Directive 86/362/EEC of 24 July
1986 on the fixing of maximum levels for pesticide residues in
and on cereals (3), as last amended by Commission Directive
2002/42/EC (4), and in particular Article 8 thereof,

Having regard to Council Directive 86/363/EEC of 24 July
1986 on the fixing of maximum levels for pesticide residues in
and on products of animal origin (5), as last amended by Direc-
tive 2002/42/EC, and in particular Article 8 thereof,

Having regard to Council Directive 90/642/EEC of 27
November 1990 on the fixing of maximum levels for pesticide
residues in and on certain products of plant origin, including
fruit and vegetables (6), as last amended by Directive 2002/42/
EC, and in particular Article 6 thereof,

Whereas:

(1)

(2)

Directives 76/895/EEC, 86/362/EEC, 86/363/EEC and
90/642/EEC provide for official checks and controls to
ensure compliance with maximum levels for pesticide
residues in and on products of plant and animal origin.
They also provide that Community methods of sampling
may be established by the Commission.

Methods of sampling for pesticides residues in fruit and
vegetables were laid down by Commission Directive 79/
700/EEC of 24 July 1979 establishing Community
methods of sampling for the official control of pesticide
residues in and on fruit and vegetables (7).

(1) OJ L 340, 9.12.1976, p. 26.
(2) OJ L 244, 29.9.2000, p. 76.
(3) OJ L 221, 7.8.1986, p. 37.
(4) OJ L 134, 22.5.2002, p. 36.
(5) OJ L 221, 7.8.1986, p. 43.
(6) OJ L 350, 14.12.1990, p. 71.
(7) OJ L 207, 15.8.1979, p. 26.

(3)

(4)

(5)

(6)

It is appropriate to update these methods to reflect tech-
nical progress and to establish methods of sampling for
pesticides residues in products of animal origin as well as
in other products of plant origin.

Methods of sampling for the determination of pesticides
residues for compliance with maximum residue levels
(MRLs) were developed and agreed by the Codex Alimen-
tarius Commission (8). The Community supported and
endorsed the recommended methods. It is appropriate to
replace the existing sampling provisions with those
developed and agreed by the Codex Alimentarius
Commission.

Directive 79/700/EEC should therefore be repealed and
replaced by this Directive.

The measures provided for in this Directive are in accor-
dance with the opinion of the Standing Committee on
the Food Chain and Animal Health,

HAS ADOPTED THIS DIRECTIVE:

Article 1

The provisions laid down in this Directive apply to the
sampling of products of plant and animal origin in order to
determine the level of pesticide residues for the purposes of
Directives 76/895/EEC, 86/362/EEC, 86/363/EEC and 90/642/
EEC and do not affect the sampling strategy, sampling levels
and frequency as specified in Annexes III and IV to Council
Directive 96/23/EC (9) on measures
certain
to monitor
substances and residues thereof
in live animals and animal
products.

Article 2

Member States 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 Annex to this
Directive.

(8) Document CAC/GL 33-1999 of the Codex Alimentarius Commis-
ftp://ftp.fao.org/codex/standard/volume2a/en/

FAO Rome.

sion.
GL_033e.pdf

(9) OJ L 125, 23.5.1996, p. 10.

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Article 3

Directive 79/700/EEC is repealed.

References to the repealed Directive shall be construed as refer-
ences to this Directive.

Article 4

1. Member States shall bring into force the laws, regulations
and administrative provisions necessary to comply with this
Directive by 1 January 2003. They shall forthwith inform the
Commission thereof.

2. When Member States adopt these provisions, they shall
contain a reference to this Directive or be accompanied by such
their official publication.
a reference on the occasion of

Member States shall determine how such reference is to be
made.

Article 5

into force on the seventh day
This Directive shall enter
following that of its publication in the Official Journal of the
European Communities.

Done at Brussels, 11 July 2002.

For the Commission

David BYRNE

Member of the Commission

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METHODS OF SAMPLING PRODUCTS OF PLANT AND ANIMAL ORIGIN FOR THE DETERMINATION OF
PESTICIDE RESIDUES FOR CHECKING COMPLIANCE WITH MRLS

ANNEX

1. OBJECTIVE

Samples intended for the official control of the levels of pesticide residues in and on fruit and vegetables and in
products of animal origin shall be taken according to the methods described below.

The objective of these sampling procedures is to enable a representative sample to be obtained from a lot for analysis
to determine compliance with maximum residue levels (MRLs) for pesticides established in the Annexes to Council
Directives 76/895/EEC, 86/362/EEC, 86/363/EEC and 90/642/EEC and, in the absence of Community MRLs, with
other MRLs such as those established by the Codex Alimentarius Commission. The methods and procedures laid
down incorporate those recommended by the Codex Alimentarius Commission.

2.

PRINCIPLES

Community MRLs are based on good agricultural practice data and raw commodities as well as foods derived from
them that comply with the MRLs are intended to be toxicologically acceptable.

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

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

3. DEFINITION OF TERMS

A n a l y t i c a l p o r t i o n

A representative quantity of material removed from the analytical sample, of proper size for measurement of the
residue concentration.

Note:

A sampling device may be used to withdraw the analytical portion.

A n a l y t i c a l s a m p l e

The material prepared for analysis from the laboratory sample, by separation of the portion of the product to be
analysed (1) (2) and then by mixing, grinding, fine chopping, etc., for the removal of analytical portions with minimal
sampling error.

Note:

Preparation of the analytical sample must reflect the procedure used in setting MRLs and thus the portion of the product to be
analysed may include parts that are not normally consumed.

B u l k s a m p l e / a g g r e g a t e s a m p l e

For products other than meat and poultry, the combined and well-mixed aggregate of the primary samples taken
from a lot. For meat and poultry, the primary sample is considered to be equivalent to the bulk sample.

Notes:

a) The primary samples must contribute sufficient material to enable all laboratory samples to be withdrawn from the bulk

sample.

b) 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.

L a b o r a t o r y s a m p l e

The sample sent to, or received by, the laboratory. A representative quantity of material removed from the bulk
sample.

Notes:

a) The laboratory sample may be the whole or a part of the bulk sample.

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

Table 3.

c) Replicate laboratory samples may be prepared.

(1) EC classification of foods: Annex I to Directive 86/362/EEC and Annex I to Directive 86/363/EEC, both as amended by Directive
93/57/EC (OJ L 211, 23.8.1993, p. 1) and Annex I to Directive 90/642/EEC, as amended by Directive 95/38/EC (OJ L 197,
22.8.1995, p. 14).

(2) Part of products to which maximum limits apply: Annex I to Directive 90/642/EEC, as amended by Directive 93/58/EEC (OJ L

211, 23.8.1993, p. 6).

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L o t

A quantity of a food material delivered at one time and known, or presumed, by the sampling officer to have
uniform characteristics such as origin, producer, variety, packer, type of packing, markings, consignor, etc. A suspect
lot is one which, for any reason, is suspected to contain an excessive residue. A non-suspect lot is one for which
there is no reason to suspect that it may contain an excessive residue.

Notes:

a) Where a consignment is comprised of lots which can be identified as originating from different growers, etc., each lot

should be 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 is not readily established, each one of a series of wagons,

lorries, ships bays, etc., may be considered to be a separate lot.

d) A lot may be mixed by grading or manufacturing processes, for example.

P r i m a r y s a m p l e / i n c r e m e n t a l s a m p l e

One or more units taken from one position in a lot.

Notes:

a) The position from which a primary sample is taken in the lot should preferably be chosen randomly but, where this is

physically impractical,

it should be from a random position in the accessible parts of the lot.

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

samples required.

c) For plant, egg and dairy products, where more than one primary sample is taken from a lot, each should contribute an

approximately similar proportion to the bulk sample.

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

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

time.

f) Units should not be cut or broken to produce the primary sample(s), except where subdivision of units is specified in Table

3.

S a m p l e

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

S a m p l i n g

The procedure used to draw and constitute a sample.

S a m p l i n g d e v i c e

(i) A 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) or from units of meat or poultry which are too large to be taken as primary
samples.

(ii) A 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.

Notes:

a) Specific sampling devices are described by ISO (3) (4) (5) and IDF (6) standards.

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

(3) International Organisation for Standardisation, 1979. International standard ISO 950: Cereals - sampling (as grain).
(4) International Organisation for Standardisation, 1979. International standard ISO 951: Pulses in bags - sampling.
(5) International Organisation for Standardisation, 1980. International standard ISO 1839: Sampling - tea.
(6) International Dairy Federation, 1995. International IDF standard 50C: Milk and milk products - methods of sampling.

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S a m p l i n g o f f i c e r

A person trained in sampling procedures and, where required, authorised by the appropriate authorities to take
samples.

Note:

The sampling officer is responsible for all procedures leading to and including preparation, packing and shipping of the
laboratory sample(s). The officer must understand that consistent adherence to the specified sampling procedures is necessary,
must provide complete documentation for samples, and should collaborate closely with the laboratory.

S a m p l e s i z e

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

U n i t

The smallest discrete portion in a lot, which should be withdrawn to form the whole or part of a primary sample.

Notes: Units should be identified as follows.

a) Fresh fruit and vegetables. Each whole fruit, vegetable or natural bunch of 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 be created by this means. Individual eggs, fresh fruit or vegetables must not be
cut or broken to produce units.

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

organs may be cut to form units.

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

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

e) Bulk materials and large packages (such as drums, cheeses, etc) which are individually too large to be taken as primary

samples. The units are created with a sampling device.

4.

SAMPLING PROCEDURES (7)

4.1. Precautions to be taken

Contamination and deterioration of samples must be prevented at all stages, because they may affect the analytical
results. Each lot to be checked for compliance must be sampled separately.

4.2. Collection of primary samples

The minimum number of primary samples to be taken from a lot is determined from Table 1, or Table 2 in the case
of a suspect lot of meat or poultry. Each primary sample should be taken from a randomly chosen position in the
lot, as far as practicable. The primary samples must consist of sufficient material to provide the laboratory sample(s)
required from the lot.

Note:

Sampling devices required for grain (8), pulses (9) and tea (10) are described in ISO recommendations and those required for
dairy products (11) are described by the IDF.

Table 1

Minimum number of primary samples to be taken from a lot

a) Meat and poultry

A non-suspect lot

A suspect lot

Minimum number of primary samples to be taken
from the lot

1

Determined according to Table 2

(7) ISO recommendations for sampling of grain (see footnote 3), or other commodities shipped in bulk may be adopted, if required.
(8) International Organisation for Standardisation, 1979. International standard ISO 950: Cereals - sampling (as grain).
(9) International Organisation for Standardisation, 1979. International standard ISO 951: Pulses in bags - sampling.
(10) International Organisation for Standardisation, 1980. International Standard ISO 1839: Sampling - tea.
(11) International Dairy Federation, 1995. International IDF standard 50C: Milk and milk products - methods of sampling.

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b) Other products

i) Products, packaged or in bulk, which can be assumed to be

well mixed or homogeneous

1 (A lot may be mixed by grading or manu-
facturing processes, for example)

Minimum number of primary samples to be taken
from the lot

ii) Products, packaged or in bulk, which may not be well mixed

or homogeneous

For products comprised of large units, being
primary food commodities of plant origin
only,
the minimum number of primary
samples should comply with the minimum
number of units required for the laboratory
sample (see Table 4)

either:

Weight of lot, kg

< 50

50-500

> 500

or:

Number of cans, cartons or other containers in the lot

1-25

26-100

> 100

3

5

10

1

5

10

Number of randomly selected primary samples required for a given probability of finding at least one
non-compliant sample in a lot of meat or poultry, for a given incidence of non-compliant residues in the lot

Table 2

Incidence of non-compliant
residues in the lot

Minimum number of samples (no) required to detect a non-compliant residue
with a probability of:

%

90

80

70

60

50

90 %

1

—

2

3

4

95 %

—

2

3

4

5

99 %

2

3

4

5

7

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Incidence of non-compliant
residues in the lot

Minimum number of samples (no) required to detect a non-compliant residue
with a probability of:

40

35

30

25

20

15

10

5

1

0,5

0,1

5

6

7

9

11

15

22

45

231

460

2 301

6

7

9

11

14

19

29

59

299

598

2 995

9

11

13

17

21

29

44

90

459

919

4 603

Notes:

a) The table assumes random sampling.

b) Where the number of primary samples indicated in Table 2 is more than about 10 % of units in the total lot, the number

of primary samples taken may be fewer and should be calculated as follows:

n = no/((1 + (no − 1))/N)

where

n

no

= minimum number of primary samples to be taken

= number of primary samples given in Table 2

N = number of units, capable of yielding a primary sample,

in the lot.

c) Where a single primary sample is taken, the probability of detecting a non-compliance is similar to the incidence of

non-compliant residues.

d) For exact or alternative probabilities, or for a different incidence of non-compliance, the number of samples to be taken

may be calculated from:

where p is the probability and i is the incidence of non-compliant residues in the lot (both expressed as fractions, not
percentages), and n is the number of samples.

1 − p = (1 − i)n

4.3. Preparation of the bulk sample

The procedures for meat and poultry are described in Table 3. Each primary sample is considered to be a separate
bulk sample.

The procedures for plant products, eggs or dairy products are described in Tables 4 and 5. The primary samples
should be combined and mixed well,

if practicable, to form the bulk sample.

Where mixing to form the bulk sample is inappropriate or impractical, the following alternative procedure may be
followed. Where units may be damaged (and thus residues may be affected) by the processes of mixing or
subdivision of the bulk sample, or where large units cannot be mixed to produce a more uniform residue
distribution, the units should be allocated randomly to replicate laboratory samples at the time of taking the primary
samples. In this case, the result to be used should be the mean of valid results obtained from the laboratory samples
analysed.

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Meat and poultry: description of primary samples and minimum size of laboratory samples

Table 3

Commodity
classification (1)

Examples

Nature of primary sample to be
taken

Minimum size of each
laboratory sample

Primary food commodities of animal origin

Mammalian meats

1.

1.1.

1.2.

1.3.

1.4.

2.

2.1.

2.2.

Note: for enforcement of MRLs for fat-soluble pesticides samples must be taken according to part 2 below.

Large mammals, whole or
half
usually
≤ 10 kg

carcase,

Cattle, sheep, pigs Whole

or

part

of
diaphragm,
supplemented
by cervical muscle, if neces-
sary

Small mammals, whole
carcase

Rabbits

Whole
quarters

carcase or hind

Mammal meat parts, loose
fresh/chilled/frozen,
pack-
aged or otherwise

Quarters,
steaks, shoulders

chops,

Whole unit(s), or a portion
of a large unit

0,5 kg

0,5 kg
after removal of
skin and bone

0,5 kg
after removal of
bone

Mammal meat parts, bulk
frozen

Quarters, chops

Either a frozen cross-section
of a container or the whole
(or portions) of individual
meat parts

0,5 kg
after removal of
bone

Mammalian fats,

including carcase fat

Note: samples of fat taken as described in parts 2.1, 2.2 and 2.3 may be used to determine compliance of the fat, or the

whole product, with the corresponding MRLs.

mammals,

Large
at
slaughter, whole or half
carcase, usually ≥ 10 kg

Cattle, sheep, pigs

abdominal

Kidney,
or
subcutaneous fat cut from
one animal

mammals

Small
at
slaughter, whole or half
carcase, < 10 kg

or

Abdominal
subcuta-
neous fat from one or more
animals

0,5 kg

0,5 kg

2.3.

Mammal meat parts

Legs, chops, steaks

Either visible fat,
from unit(s)

trimmed

0,5 kg

or whole unit(s) or portions
of whole unit(s), where fat
is not trimmable

taken

a
Units
sampling device from at
least three positions

with

2 kg

0,5 kg

2.4.

Mammal bulk fat tissue

3.

Mammalian offal

3.1.

Mammal liver fresh, chilled,
frozen

Whole liver(s), or part of
liver

0,4 kg

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3.2.

3.3.

3.4.

4.

4.1.

Commodity
classification (1)

Examples

Nature of primary sample to be
taken

Minimum size of each
laboratory sample

Mammal
chilled, frozen

kidney

fresh,

One or both kidneys, from
one or two animals

Mammal
chilled, frozen

heart

fresh,

Whole heart(s), or ventricle
portion only,

if large

Other mammal offal fresh,
chilled, frozen

Poultry meats

Part or whole unit
from
one or more animals, or a
cross-section taken from
bulk frozen product

0,2 kg

0,4 kg

0,5 kg

Note: for enforcement of MRLs for fat-soluble pesticides samples must be taken according to part 5 below

large-sized

carcase

Bird,
> 2 kg

Turkey,
goose,
cocks, capons and
ducks

Thighs, legs and other dark
meat

0,5 kg
after removal of
skin and bone

4.2.

Bird, medium-sized carcase
500 g — 2 kg

Hens, guinea fowl,
young chicken

legs or other dark
three
least

from at

Thighs,
meat
birds

0,5 kg
after removal of
skin and bone

4.3.

4.4.

5.

5.1.

Bird,
small-sized
< 500 g carcase

carcase

Quail, pigeon

Carcasses from at least six
birds

0,2 kg
of muscle tissue

fresh,

Bird parts
chilled,
frozen retail or wholesale
packaged

Legs,
quarters,
breasts and wings

Packaged units, or
vidual units

indi-

0,5 kg
after removal of
skin and bone

Poultry fats,

including carcase fat

Note: samples of fat taken as described in parts 5.1 and 5.2 may be used to determine compliance of the fat, or the

whole product, with the corresponding MRLs

Birds, at slaughter, whole
or part carcase

Chickens, turkeys

Units of
abdominal
from at least 3 birds

fat

0,5 kg

5.2.

Bird meat parts

Legs,
muscle

breast

Either visible fat,
from unit(s)

trimmed

0,5 kg

5.3.

Bird fat tissue in bulk

or whole unit(s) or portions
of whole unit(s), where fat
is not trimmable

taken

Units
a
sampling device from at
least three positions

with

2 kg

0,5 kg

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Commodity
classification (1)

Examples

Nature of primary sample to be
taken

Minimum size of each
laboratory sample

6.

6.1.

6.2.

Poultry offal

Edible bird offal,
goose and duck fat
and
similar
products

except
liver
high-value

Goose and duck fat
and
similar
products

liver
high-value

Processed foods of animal origin

from at

Units
six
birds, or a cross-section
from a container

least

0,2 kg

from one bird or

Unit
container

0,05 kg

7.

7.1.

Secondary food commodities of animal origin, dried meats
Derived edible products of animal origin, processed animal fats, including rendered or extracted fats
Manufactured food (single ingredient) of animal origin, with or without packing medium or minor
ingredients such as flavouring agents, spices and condiments, and which is normally pre-packed and
ready for consumption, with or without cooking
Manufactured food (multi-ingredient) of animal origin, a multi-ingredient food consisting of ingredients
of both animal and plant origin will be included here if the ingredient(s) of animal origin is (are)
predominant

Mammal or bird, commin-
uted, cooked, canned, dried,
otherwise
rendered,
or
processed
products,
including multi-ingredient
products

Ham,
minced
chicken paste

sausage,
beef,

Packaged units, or a repres-
entative cross-section from
units
a
container,
(including juices,
if any)
taken with
sampling
device

or

a

0,5 kg or 2 kg
if fat content < 5 %

(1) EC classification of foods: Annex I to Directive 86/362/EEC and Annex I to Directive 86/363/EEC, both as amended by Directive
93/57/EC (OJ L 211, 23.8.1993 p. 1) and Annex I to Directive 90/642/EEC, as amended by Directive 95/38/EC (OJ L 197,
22.8.1995, p. 14).

Plant products: description of primary samples and minimum size of laboratory samples

Table 4

Commodity
classification (1)

Examples

Nature of primary sample to be
taken

Minimum size of each
laboratory sample

Primary food commodities of plant origin

All fresh fruits

1.

All fresh vegetables including potatoes and sugar beets and excluding herbs

1.1.

1.2.

1.3.

Small sized fresh products
units generally < 25 g

Berries,
olives

peas,

Whole units, or packages,
or units
taken with a
sampling device

1 kg

Medium sized fresh prod-
ucts, units generally 25 to
250 g

Apples, oranges

Whole units

Large sized fresh products,
units generally > 250 g

Cabbages, cucum-
bers,
grapes
(bunches)

Whole unit(s)

1 kg
(at least 10 units)

2 kg
(at least 5 units)

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Commodity
classification (1)

Examples

Nature of primary sample to be
taken

Minimum size of each
laboratory sample

2.

Pulses

Beans, dried; peas,
dried

Cereal grains

Rice, wheat

Tree nuts

Except coconuts

Coconuts

Oilseeds

Peanuts

Seeds
sweets

Herbs

3.

for beverages and

Coffee beans

Fresh parsley

Others, fresh

Whole units

1 kg

1 kg

1 kg

5 units

0,5 kg

0,5 kg

0,5 kg

0,2 kg

(for dried herbs see part 4 of this table)

Spices

Dried

Whole units or taken with
a sampling device

0,1 kg

Processed foods of plant origin

4.

Secondary food commodities of plant origin, dried fruits, vegetables, herbs, hops, milled cereal products
Derived products of plant origin, teas, herb teas, vegetable oils, juices and miscellaneous products e.g.
processed olives and citrus molasses
Manufactured foods (single ingredient) of plant origin, with or without packing medium or minor
ingredients, such as flavouring agents, spices and condiments, and which is normally pre-packed and
ready for consumption with or without cooking
Manufactured foods (multi-ingredient) of plant origin, including products with ingredients of animal
origin where the ingredient(s) of plant origin predominate(s), breads and other cooked cereal products

4.1.

Products of high unit value

Packages or units
with a sampling device

taken

0,1 kg (2)

4.2.

Solid products of low bulk

Hops, tea, herb tea

Packaged units or units
taken with
sampling
device

a

4.3.

Other solid products

Bread, flour, dried
fruit

Packages or other whole
units, or units taken with a
sampling device

0,2 kg

0,5 kg

4.4.

Liquid products

Vegetable
juices

oils,

Packaged units or units
taken with
sampling
device

a

0,5 l or 0,5 kg

(1) EC classification of foods: Annex I to Directive 86/362/EEC and Annex I to Directive 86/363/EEC, both as amended by Directive
93/57/EC (OJ L 211, 23.8.1993, p. 1) and Annex I to Directive 90/642/EEC, as amended by Directive 95/38/EC (OJ L 197,
22.8.1995, p. 14).

(2) A smaller laboratory sample may be taken from a product of exceptionally high value but the reason for doing so should be noted

in the sampling record.

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Egg and dairy products: description of primary samples and minimum size of laboratory samples

Table 5

Commodity
classification (1)

Examples

Nature of primary sample to be
taken

Minimum size of each
laboratory sample

Primary food commodities of animal origin

1.

Poultry eggs

1.1.

Eggs,
similar

except

quail

and

Whole eggs

12 whole chichen
eggs, 6 whole
goose or duck
eggs

1.2.

Eggs, quail and similar

Whole eggs

24 whole eggs

2.

Milks

Whole units, or units taken
with a sampling device

0,5 l

Processed foods of animal origin

3.

Secondary food commodities of animal origin, secondary milk products such as skimmed milks,
evaporated milks and milk powders
Derived edible products of animal origin, milkfats, derived milk products such as butters, butteroils,
creams, cream powders, caseins, etc.
Manufactured food (single ingredient) of animal origin, manufactured milk products such as yoghurt,
cheeses
Manufactured food (multi-ingredient) of animal origin, manufactured milk products (including products
with ingredients of plant origin where the ingredient(s) of animal origin predominates(s)) such as
processed cheese products, cheese preparations, flavoured yoghurt, sweetened condensed milk

3.1.

Liquid milks, milk powders,
and
evaporated milks
creams, dairy ice creams,
creams, yoghurts

Packaged unit(s) or unit(s)
sampling
taken with
device

a

0,5 l (liquid)
or
0,5 kg (solid)

i)

Evaporated milks and evaporated creams in bulk must be mixed thoroughly before sampling, scraping adhering
material from the sides and bottom of containers and stirring well. About 2 to 3 1 should be removed and again
stirred well before removing the laboratory sample.

ii) Milk powders in bulk should be sampled aseptically, passing a dry borer tube through the powder at an even rate.

iii) Creams in bulk should be mixed thoroughly with a plunger before sampling but foaming, whipping and churning

must be avoided.

3.2.

Butter and butteroils

Whole or parts of packaged
unit(s) or unit(s) taken with
a sampling device

0,2 kg
or
0,2 l

Butter, whey but-
ter, low fat spreads
containing
butter
fat, anhydrous but-
teroil,
anhydrous
milkfat

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Commodity
classification (1)

Examples

Nature of primary sample to be
taken

Minimum size of each
laboratory sample

3.3.

Cheeses,

including processed cheeses

Units 0,3 kg or greater

Units < 0,3 kg

Whole unit(s) or unit(s) cut
with a sampling device

0,5 kg

0,3 kg

Note: Cheeses with a circular base should be sampled by making two cuts radiating from the centre. Cheeses with a

rectangular base should be sampled by making two cuts parallel to the sides

3.4.

Liquid, frozen or dried egg
products

Unit(s)
taken
with a sampling device

aseptically

0,5 kg

(1) EC classification of foods: Annex I to Directive 86/362/EEC and Annex I to Directive 86/363/EEC, both as amended by Directive
93/57/EC (OJ L 211, 23.8.1993, p. 1) and Annex I to Directive 90/642/EEC, as amended by Directive 95/38/EC (OJ L 197,
22.8.1995, p. 14).

4.4. Preparation of the laboratory sample

Where the bulk sample is larger than is required for a laboratory sample,
it should be divided to provide a
representative portion. A sampling device, quartering, or other appropriate size reduction process may be used but
units of fresh plant products or whole eggs should not be cut or broken. Where required, replicate laboratory
samples should be withdrawn at this stage or they may be prepared using the alternative procedure described above.
The minimum sizes required for laboratory samples are given in Tables 3, 4 and 5.

4.5. Sampling record

The sampling officer must record the nature and origin of the lot; the owner, supplier or carrier of it; the date and
place of sampling; and any other relevant information. Any departure from the recommended method of sampling
must be recorded. A signed copy of the record must accompany each replicate laboratory sample and a copy should
be retained by the sampling officer. A copy of the sampling record should be given to the owner of the lot, or a
representative of the owner, whether or not they are to be provided with a laboratory sample. If sampling records are
produced in computerised form, these should be distributed to the same recipients and a similar verifiable audit trail
maintained.

4.6. Packaging and transmission of the laboratory sample

The laboratory sample must be placed in a clean, inert container which provides secure protection from contamina-
tion, damage and leakage. The container should be sealed, securely labelled and the sampling record must be
attached. Where a bar code is utilised, it is recommended that alphanumeric information is also provided. The
sample must be delivered to the laboratory as soon as practicable. Spoilage in transit must be avoided, e.g. fresh
samples should be kept cool and frozen samples must remain frozen. Samples of meat and poultry should be frozen
prior to despatch, unless transported to the laboratory before spoilage can occur.

4.7. Preparation of the analytical sample

The laboratory sample should be given a unique identifier which, together with the date of receipt and the sample
size, should be added to the sample record. The part of the commodity to be analysed (1), (2), i.e. the analytical
sample, should be separated as soon as practicable. Where the residue level must be calculated to include parts which
are not analysed (12), the weights of the separated parts must be recorded.

4.8. Preparation and storage of the analytical portion

The analytical sample should be comminuted, if appropriate, and mixed well, to enable representative analytical
portions to be withdrawn. The size of the analytical portion should be determined by the analytical method and the
efficiency of mixing. The methods for comminution and mixing should be recorded and should not affect the
residues present in the analytical sample. Where appropriate, the analytical sample should be processed under special
conditions, e.g. at sub-zero temperature, to minimise adverse effects. Where processing could affect residues and

(1) EC classification of foods: Annex I to Directive 86/362/EEC and Annex I to Directive 86/363/EEC, both as amended by Directive
93/57/EC (OJ L 211, 23.8.1993, p. 1) and Annex I to Directive 90/642/EEC, as amended by Directive 95/38/EC (OJ L 197,
22.8.1995, p. 14).

(2) Part of products to which maximum limits apply: Annex I to Directive 90/642/EEC, as amended by Directive 93/58/EEC (OJ L

211, 23.8.1993, p. 6).

(12) For example, the stones of stone fruit are not analysed but the residue level is calculated assuming that they are included but

contain no residue. See footnote 12.

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where practical alternative procedures are not available, the analytical portion may consist of whole units, or
segments removed from whole units. If the analytical portion thus consists of few units or segments, it is unlikely to
be representative of the analytical sample and sufficient replicate portions must be analysed, to indicate the
uncertainty of the mean value. If analytical portions are to be stored before analysis, the method and length of time
of storage should be such that they do not affect the level of residues present. Additional portions must be
withdrawn for replicate and confirmatory analyses, as required.

4.9. Schematic representations

Schematic representations of the sampling procedures described above are given in the document referred to in
footnote 8 of page 30.

5.

CRITERIA FOR DETERMINING COMPLIANCE

Analytical results must be derived from one or more laboratory samples taken from the lot and received in a fit state
for analysis. The results must be supported by acceptable quality control data (13). Where a residue is found to exceed
a MRL, its identity should be confirmed and its concentration must be verified by analysis of one or more additional
laboratory sample(s).
analytical portions derived from the original

The MRL applies to the bulk sample.

The lot complies with a MRL where the MRL is not exceeded by the analytical result(s).

Where results for the bulk sample exceed the MRL, a decision that the lot is non-compliant must take into account:
(i) the results obtained from one or more laboratory samples, as applicable, and
(ii) the accuracy and precision of analysis, as indicated by the supporting quality control data.

(13) Quality control procedures for pesticide residue analysis. Document SANCO/3103/2000; amendments will be found on the

Commission's Internet site.