1 - AS 1766.4-1987 METHODS FOR THE MICROBIOLOGICAL EXAMINATION OF FOOD - SAMPLING OF FOODS
1 - SECTION 1. SCOPE AND GENERAL
1 - 1.1 SCOPE.
1 - 1.2 REFERENCED DOCUMENTS.
1 - 1.3 DEFINITIONS.
1 - 1.3.1 Consignment
1 - 1.3.2 Lot
1 - 1.3.3 Batch
1 - 1.3.4 Unit
1 - 1.3.5 Sample
1 - 1.3.6 Sample unit
1 - 1.3.7 Laboratory sample
1 - 1.3.8 Test sample
1 - 1.3.9 Test portion
1 - 1.4 PERSONNEL.
1 - 1.5 LABELLING AND IDENTIFICATION OF SAMPLES.
1 - 1.6 STERILIZATION OF EQUIPMENT.
2 - 1.7 SAMPLE CONTAINER.
2 - 1.7.1 Materials and construction.
2 - 1.7.2 Shape and capacity.
2 - 1.7.3 Use of containers.
2 - 1.8 SAMPLING TECHNIQUE AND QUANTITY OF SAMPLE.
2 - 1.8.1 Variation with product.
2 - 1.8.2 Small retail containers.
2 - 1.9 TRANSPORT AND STORAGE OF SAMPLES.
2 - 1.9.1 Chemical preservatives.
2 - 1.9.2 Transport and storage of samples.
2 - 1.10 INSTRUCTIONS TO TESTING LABORATORY.
3 - SECTION 2. MEAT AND MEAT PRODUCTS OTHER THAN POULTRY
3 - 2.1 DEFINITIONS.
3 - 2.1.1 Meat
3 - 2.1.2 Meat products
3 - 2.2 APPARATUS.
3 - 2.3 PROCEDURES.
3 - 2.3.1 General.
3 - 2.3.2 Surface samples by excision.
3 - 2.3.3 Internal tissue sampling.
3 - 2.3.4 Total tissue sampling.
3 - 2.3.5 Small units.
3 - 2.4 TRANSPORT TO THE LABORATORY AND CONDITIONS OF STORAGES.
4 - SECTION 3. POULTRY AND POULTRY PRODUCTS
4 - 3.1 DEFINITIONS.
4 - 3.1.1 Poultry
4 - 3.1.2 Poultry products
4 - 3.2 APPARATUS.
4 - 3.3 PROCEDURES.
4 - 3.3.1 Packaged product.
4 - 3.3.2 Unpackaged product.
4 - 3.4 TRANSPORT TO THE LABORATORY AND CONDITIONS OF STORAGE.
4 - SECTION 4. DEHYDRATED FOODS
4 - 4.1 DEFINITIONS.
4 - 4.1.1 Dehydrated foods
4 - 4.2 APPARATUS.
4 - 4.3 PROCEDURES.
4 - 4.3.1 Small units.
4 - 4.3.2 Large units or bulk containers.
4 - 4.4 TRANSPORT TO THE LABORATORY AND CONDITIONS OF STORAGE.
5 - SECTION 5. FROZEN FOODS
5 - 5.1 DEFINITION.
5 - 5.1.1 Frozen foods
5 - 5.2 APPARATUS.
5 - 5.3 PROCEDURES.
5 - 5.3.1 Small sample units.
5 - 5.3.2 Large sample units or bulk containers.
5 - 5.4 TRANSPORT TO THE LABORATORY AND CONDITIONS OF STORAGE.
5 - SECTION 6. FISH AND FISH PRODUCTS
5 - 6.1 DEFINITIONS.
5 - 6.1.1 Molluscs
5 - 6.1.2 Crustaceans
5 - 6.1.3 Fish
5 - 6.1.4 Fillets
5 - 6.1.5 Portions
5 - 6.1.6 Fish products
5 - 6.2 APPARATUS.
5 - 6.3 PROCEDURES.
5 - 6.3.1 Small retail packs.
5 - 6.3.2 Small fish, fillets, portions, molluscs and crustaceans.
5 - 6.3.3 Large fish.
5 - 6.3.4 Frozen products.
5 - 6.4 TRANSPORT TO THE LABORATORY AND CONDITIONS OF STORAGE.