During inspections ensure you have all the required equipment and accessories such as a notebook, light, knife, gloves and sampling spear. 4. Other Considerations Lift the bags/cartons to seek evidence of reheating sacks/bags (burning of cargo). Seek evidence of Check ventilation: natural or induced. The best time to check is at the end of the afternoon or after rain. Inspection of the cargo may or may not include the taking and analysis of samples. Slide 12 Purpose To confirm the quality of cargo upon receipt, and when inspections identify potential problems related to: Insect infestation Packaging integrity Specs compliance: physical or chemical changes (loss of vitamins, discoloration, oxidation) Determination of moisture content Presence of micro-toxins and/or other contaminants Considerations Sampling should be based on: Objectives of the analysis: Confirming the quality of the cargo. Confirming the presence and extent of infestation. Confirming that, upon arrival, the commodity meets the required specifications. Type of cargo—For WFP type and physical state of commodity as well as type of packaging will determine the sampling technique to be utilised. Size of consignment will determine the number of samples required. Should be monitored by qualified personnel/experts - to avoid differences of opinion. For complex food safety issues, sampling must be representative and conform to published international standards. All parties must accept methodology utilised. Procedural Concerns Sampling must follow recognised protocols. Clean, uncontaminated equipment must be used. Do not use sampling spears for paper/polythene bags. Samples must be conserved in clean, uncontaminated recipients (flasks, cotton, and polythene) that conserve sampling conditions. Samples must be forwarded to the laboratories as soon as possible. The sample can be homogenised for example by using the cone method Laboratory Selection and Analysis Select among certified laboratories in accordance with procurement procedures. Award contract that includes all services required and costs.
During inspections ensure you have all the required equipment and accessories such as a notebook, light, knife, gloves and sampling spear. 4. Other Considerations Lift the bags/cartons to seek evidence of reheating sacks/bags (burning of cargo). Seek evidence of Check ventilation: natural or induced. The best time to check is at the end of the afternoon or after rain. Inspection of the cargo may or may not include the taking and analysis of samples. Slide 12 Purpose To confirm the quality of cargo upon receipt, and when inspections identify potential problems related to: Insect infestation Packaging integrity Specs compliance: physical or chemical changes (loss of vitamins, discoloration, oxidation) Determination of moisture content Presence of micro-toxins and/or other contaminants Considerations Sampling should be based on: Objectives of the analysis: Confirming the quality of the cargo. Confirming the presence and extent of infestation. Confirming that, upon arrival, the commodity meets the required specifications. Type of cargo—For WFP type and physical state of commodity as well as type of packaging will determine the sampling technique to be utilised. Size of consignment will determine the number of samples required. Should be monitored by qualified personnel/experts - to avoid differences of opinion. For complex food safety issues, sampling must be representative and conform to published international standards. All parties must accept methodology utilised. Procedural Concerns Sampling must follow recognised protocols. Clean, uncontaminated equipment must be used. Do not use sampling spears for paper/polythene bags. Samples must be conserved in clean, uncontaminated recipients (flasks, cotton, and polythene) that conserve sampling conditions. Samples must be forwarded to the laboratories as soon as possible. The sample can be homogenised for example by using the cone method Laboratory Selection and Analysis Select among certified laboratories in accordance with procurement procedures. Award contract that includes all services required and costs.
wm_-_3.2_food_quality_control_-_speaker_notes.docx