CHAPTER 2
SAMPLING
2.1
OBJECTIVE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1
2.2
SCOPE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1
2.3
REQUIRED FOR MS, EQUIPMENT and REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1
2.4
2.3.1
F orm s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1
2.3.2
Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1
2.3.3
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1
SAMPLING PROCED URES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2
2.4.1
Prepare to Take Sam ples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2
2.4.2
Se lect a P roduct to Sam ple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2
2.4.3
Define the Lot from which to Draw the Samples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3
2.4.4
Determine the Num ber of Samples and Sample Sizes Required . . . . . . . . . . . . . . . . . . . . 2-3
2.4.5
Se lect the Sam ples R andom ly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4
2.4.5.1
2.4.5.2
2.4.6
Collect the Samples (Prepackaged Products or Bulk) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8
2.4.6.1
2.4.6.2
2.4.6.3
2.4.6.4
2.5
Num bering Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4
Rand om Num ber Ge nerators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7
Prepackaged Products for Product Inspections . . . . . . . . . . . . . . . . . . . . . . . . .
Prepackaged Products for Sampling Plans . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Bulk Conta iners for Produ ct Inspec tions a nd S am pling P lans, except
Microbiological Plans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Aseptic Techniques for Bulk Containers for Microbiological Sampling Plans . . .
. . . . . 2-8
. . . . . 2-8
. . . . . 2-8
. . . . . 2-9
NATIONAL SAMPLING PLANS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-9
2.5.1
Ide ntify the Sam ples for Laboratory Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-11
2.5.2
Com plete and Distribute the Inspection Report (CFIA / ACIA 0992) . . . . . . . . . . . . . . . . . 2-11
2.5.3
Com plete the Food Prod uct Sam pling Subm ission Form . . . . . . . . . . . . . . . . . . . . . . . . . 2-11
2.5.3.1
2.5.3.2
Reco rd the Inform ation on the Food P roduct Sam pling Subm ission Form . . . . . . . . . 2-12
Subm it the Foo d Produc t Sam pling Subm ission Form . . . . . . . . . . . . . . . . . . . . . . . . 2-12
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2.5.4
Pack Sam ples (Transport and Store, if Needed) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-13
2.5.4.1 Packing Samples with Dry Ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-13
2.5.5
Ship the Samples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-14
2.5.6
Interp ret the Ana lytical Res ults . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-14
2.5.7
Follow-up on Inves tigative and U nsa tisfactory Analytical Re sults . . . . . . . . . . . . . . . . . . . 2-15
APPENDIX 2A: Random Num ber Tables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-16
APPENDIX 2B: W ork she et 2-1 : Unit Selec tion for Th ree D imens ional Lots . . . . . . . . . . . . . . . . . . . . 2-19
APPENDIX 2C: Sam ple Identification Adhesive Label - Avery 5162 . . . . . . . . . . . . . . . . . . . . . . . . . . 2-20
APPENDIX 2D: Exam ples of Inspection Report templates for Sampling Purposes . . . . . . . . . . . . . . . 2-21
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CHAPTER 2
2.1
SAMPLING
OBJECTIVE
To provide proper methods to ensure samples are selected and collected properly, using the
appropriate tools and forms.
2.2
SCOPE
The procedures apply to domestic and imported products, prepackaged or bulk, sampled for
product inspections (e.g., grades and standards verifications, net quantity verifications) and for
laboratory sampling plans (e.g., samples for chemical residues, microbiological contaminants,
food additives).
2.3
REQUIRED FOR MS, EQUIPMEN T and REFERENCES
2.3.1
•
•
•
•
•
•
•
•
•
•
2.3.2
•
•
•
•
•
•
•
•
•
•
•
2.3.3
F orm s
Food P roducts Su bm ission Form [in the Labo ratory Sam ple and Trac king System (LSTS )]
Inspection Report (CFIA / ACIA 0992)
Receipt for Samples Taken (CFIA / ACIA 4168)
Chain of Custody (CFIA / ACIA 5428)
Inspector Non-Compliance Report (Short Form) (CFIA / ACIA 5393)
Notice of Detention (CFIA / ACIA 3256)
Official Seal Tape - Yellow (CFIA / ACIA 4561)
Notice of Release from Detention (CFIA / ACIA 3257)
W orksheet 2-1: Unit Selection for Three Dimensional Lots - Appendix 2B
Sam ple Identification Adhesive Label - Avery 5162 - Appendix 2C
Equipment
Instruments to open containers (scissors, knife)
Shipping containers (boxes, Styrofoam transport coolers)
Pack ing tape, packing m aterial (bubble wrap, shre dded pa per)
Ice packs or dry ice
Sam pling bags and containers (sterile and re-sealable)
Disposable sterile gloves
Sampling tools and utensils (scoop, fork)
Knife, marker
Sterilization solution or wipes (alcohol, iodine)
Statistic calculator, Random number generator or Random number tables (see Appendix 2A)
A Sharp tool such as a knife or a chisel to sample block frozen foods (if needed)
References
•
Canada Agricultural Products Act (CAPA)
•
Processed Products Regulations (PPR)
•
Food and Drugs Act (FDA)
•
Food and Drug Regulations (FDR)
•
Transportation of Dangerous Goods Act
•
Online Random Number Generator
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CHAPTER 2
2.4
SAMPLING
SAMPLING PROCED URES
Follow the sampling steps outlined below.
2.4.1
Prepare to Take Samp les
Inspectors can take samples free of charge at registered establishments, importers and
wholesalers. Paragraph 21(1)(b) of the Canada Agricultural Products Act states:
21. (1) For the purpose of ensuring compliance with this Act and the regulations, an
inspector may, ...(b) inspect any agricultural product or other thing and take samples
of it free of charge
Sam ples collected at the retail level should be purchased and the cost claimed to your
exp ens e ac cou nt.
Prior to sample collection, proper preparation is necessary. Ensure there is no potential for
cross-contamination from equipment and material. All materials should be clean and dry prior
to use.
Training is an im portant preparation ste p prior to collecting sam ples (see Appendix 1C in
Chapter 1 - Introduction). Rem ove all personal effects and jewelry to prevent product
contamination. Items that cannot be removed should be well secured or worn under clothes
or gloves. Thoroughly wash and dry your hands prior to sampling. It is recomm ended that
disposable gloves be worn when conducting any type of sampling from bulk containers.
2.4.2
Select a Pro du ct to Sam ple
Select a product to sample based on the criteria outlined in the Processed Products Program
- Product Inspection Frequencies or in the Processed Products - Product Sampling Plans.
Also consider:
•
•
•
•
•
product/lot availability (as follow-up to complaints)
the product being produced the day of an inspection
compliance history of the product/establishment/country/exporter
the type of activity (i.e., sampling plans or product inspection)
any other relevant circumstance
The sam ples assigned in workplans and sampling plans are based on the population of
registered establishments and importers across the country. W hether you are gathering
sam ples for produ ct insp ection s or for laborato ry analysis, targe t:
a) Dom estic products prepared by registered establishments located in your District
and/or Region.
b) Foreign products brought into Canada by an importer located within your District
and/or Region, or distributed by a wholesaler located in your District and/or Region.
Note:
You can also sam ple products prepared or imported by a com pany located in
another Region. However, any unsatisfactory results should be referred to the
local CFIA office for follow-up. This keeps the same office as the first point of
conta ct for the reg ulated party.
Details on product inspection activities are outlined in the Processed Products Program Product Ins pectio n F requencies and in othe r chapte rs of this m anual.
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SAMPLING
Details on laboratory analysis are outlined in the Processed Products - Product Sampling
Plans document and in section 2.5 below.
2.4.3
Define the Lot from which to Draw the Sam ples
A lot is a production unit (a batch) that can be identified by the same code.
If codes are not used, the lot can be considered as:
a)
The quantity of product in a distinct group: same product, same label, same type of
container, same size, processed and/or packed under the same conditions, in the same
establishment, and represents not more than one day’s production; or
b)
The quantity of the sam e type of product prepared in the sam e esta blishm ent, available
at the time of sam pling at a specific location.
If a portion of the lot has already been distribute d, th e re m aining quantity of the lot is
considered to be the sampling lot.
2.4.4
Determine the Number of Samples and Samp le Sizes Required
The num ber of samples and sample sizes required vary depending on the activity being
conducted (e.g., one label verification requires one sample as per Chapter 3, one container
integrity verification requ ires 200 s am ples as per C hap ter 7). F or laborato ry analysis, refer to
the Processed Products - Product Sampling Plans. For product verifications, refer to the
applicable chapte r in th is m anual.
If the container sizes available for sampling differ from the sample sizes specified in the
above m ention ed docum ents, adjus t your nu m ber of sam ple units acc ordingly.
Exam ples:
•
If one sample of 500 ml is required and only 398 ml packages are available, you
wo uld need 2 packa ges, from the sam e lot, to m eet the sam ple size of 5 00 m l.
Conve rsely, if only larger packag es are available, you could sam ple the entire
package or you may draw a 500 ml sample by following the procedures outlined for
bulk containers in tasks 2.4.6.3 and 2.4.6.4.
•
If 3 samples of 500 ml are required and only 398 ml packages are available, you
should select 6 packages, from the same lot, to meet the sample size of 3 x 500 ml
(the lab will make 3 composites). Conversely, if only larger packages are available,
you could sample three entire packages or you may draw a 500 ml sample from 3
separate c ontain ers, from the sam e lot, by followin g the procedures outlined for bulk
containers in tasks 2.4.6.3 and 2.4.6.4.
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CHAPTER 2
2.4.5
SAMPLING
Select th e Sa mples Rand om ly
Random ly select the packages to collect as the sample units from the lot such that each
package has an equal chance of selection, thereby excluding bias. The selection must be
made as random ly as possible given the constraints of working in a facility or warehouse
environm ent.
A true random selection of pallets, cases and/or individual packages can be achieved by
using a random sam pling technique. A numbering system in combination with a random
number generator is one of several methods that can be used to ensure randomness.
2.4.5.1
N u m be rin g Sys te m s
You may use any numbering scheme as long as each individual unit in the lot has a
num ber asso ciated with it. The num bering system m ust be decided upon befo re
generating random num bers for the samples. Two recomm ended methods are “serial lot
num bering” and “three-dim ensional lot numb ering”.
A) Serial Lot Numbering
In a simple arrangement, such as packages on a shelf, on pallets or on a packing
line, the u nits 1 in the lot are numbered from 1 to n, where “n” is the total number of
units. The units do not have to be marked with numbers, but they should be arranged
in som e order to clarify the num bering syste m in the inspector's m ind. A s im ple
sk etc h on a piece of p aper m ay also be useful.
If there is only a single layer of units, they may be found or arranged in rows and
columns. Imagine the units are numbered from 1 to 15 in some systematic fashion,as
illustrated in figure 2-1.
If there is more than on e layer of units, extend the serial num bering system layer by layer.
The units in the first layer would be num bered 1 through 15, the second layer un its w ould
be numbered 16 through 30, the third layer units would be numbered 31 through 45, and
so on, as illustrated in figure 2-2.
Note :
1
This numbering system can also be used for rectangular
boxes stacked in alternate configurations: one direction for
the first layer on a pallet (i.e, end to end along the length of
the pallet), then all boxes stacked at a 90 o angle for the
secon d layer (i.e., end to end along the width of the pallet),
and so on; or alternating direction in the sam e layer (i.e.,
end to end for the first several rows then side to side for
the remaining rows).These packing methods are often
used to avoid stacks from collapsing.
"Units" can apply to "pallets", "cases" and/or "individual packages"
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In a 4-layer system containing 60 units, unit number 39 would be in the third layer from
the bottom , se cond row from the front, fourth unit fro m the left (i.e., the shaded unit in
figure 2-2).
Ge nerating R andom Nu mbers w hen Serial L ot N um bering is
Used
Once all of the units in the lot have been assigned numbers (from 1
to n), proceed as follows:
i)
Generate random num bers using a random number generator
(see step 2.4.5.2 below).
ii)
Re cord, on a piec e of p ape r, only the rand om num bers equ al to
or less than the total number of units in the lot. Discard any
duplicate numbers since you cannot have the same coordinates
for more than one sample.
Exam ple: If the lot contains 60 units, you would only record
the generated random num bers from 1 to 60.
Any generated numbers larger than 60 must be
discarded since there are no corresponding
units.
iii) Continue to record random num bers until you have enough for
the amount of samples you need to take.
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SAMPLING
Exam ple: If you used the tw o-digit random num ber table in
Ta ble 2A -2 of App end ix 2A, and you ch ose to
move downward starting from the top left-hand
corner to collect five samp les, you would record
the following random num bers: 20, 22, 45, 44
and 16 (nu m bers higher than 60 are excluded ).
iv) If desired, you can rearrange the random num bers in ascending
order to facilitate sample selection.
Exam ple: Th e un its num bere d 16 , 20, 22 , 44 and 4 5 are to
be collected as your samples.
B) Three-Dimensional Lot Numbering: The "RUB" Method
W hen a large stack of units must be numbered, the inspector can
use a three-dimensional lot numbering system using the Right, Up
and to the Back m ethod, referred to as "RUB". The principle is the
same as a m ulti layer numbering but inspectors may find it quicker
and eas ier to as sign the num bers to each u nit.
Starting from the lower left front corner of the stack, number each
unit sequentially, based on the position in the stack.
Exam ples:
1) The first unit at th e starting point (i.e., lower left front c orner) is
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CHAPTER 2
SAMPLING
numbered as:
<
1R (i.e., from the starting point, this is the 1st unit
encou ntered when you mo ve toward the right);
<
1U (i.e., 1 st row up); and
<
1B (i.e., 1 st row back ).
2) The last unit in the lot (in the top right back corner) is numbered
as:
<
3R (i.e., from the starting point, this is the 3rd unit
encou ntered when you mo ve toward the right);
<
3U (i.e., 3 rd row up); and
<
3B (i.e., 3 rd row back ).
The sam e concept can be applied to Figure 2-2. The RUB position
of unit 39 (i.e., the shaded unit) is 4R, 3U, 2B.
Generating Random Numbers when Three-Dimensional Lot
Num bering is Used
Once all of the units in the lot have been assigned numbers (from 1RUB
to nRUB), proceed with the following steps:
(i) On W orks heet 2-1: Unit S electio n fo r Three Dim ensional Lots (in
Appendix 2B), record the number of units in each of the three
directions (RUB) of the lot (in the spaces reserved for "Dimensions
of Stack").
Exam ples:
<
If there are 3 units w ide (i.e., 3 R IGH T), 3 units high (i.e., 3
UP) and 3 units deep (i.e., 3 BACK), as shown in figure 23, you would record 3, 3 and 3 as the dimensions of stack
in the Right, Up and Back columns.
<
If there are 5 units wide, 4 units high and 3 units deep, as
shown in figure 2-2, you would record 5R, 4U and 3B as
the dimensions of stack.
(ii) Use a random num ber generator (see 2.4.5.2 below) to generate the
random pack age location (Right, Up, and Back ) for ea ch sam ple
required:
<
Sta rting with th e "R ight" colum n of W orks heet 2-1, record only
the random num bers equal to or less than the dimension of the
"Right" stack, as recorded at the top of the worksheet (from step
(i) above). Discard any duplicate num bers since you can not have
the same coordinates for more than one sample.
<
Once the "Right" column is completed for all samples required,
proceed to the "UP" column and finally the "Back" column, using
the same m ethod.
Exam ple: If the random num bers shown below were generated
for 5 samples, sample # 1 would be 2 units from the
right, 3 units up and 3 units back from the starting
point. Arrows in figure 2-3 point to each of the 5
corresponding samples located in the RUB positions
below.
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CHAPTER 2
SAMPLING
Dimensions of Stack
Ste p (i)
3 Right
2.4.5.2
3 Back
¸
Sample Number
Ste p (ii)
3 Up
¸
¸
¸
¸
¸
1
2
3
4
5
Unit Location
Right
Up
Back
2
2
1
3
1
3
2
3
1
2
3
1
3
1
Ran dom Nu mber G ene rators
Random numbers can be generated using devices such as a statistics
calculator or computer with random num ber generating capabilities.
Random number tables can also be used. For examples of different
random num ber tables available, refer to A ppe ndix 2A..
2.4.6
Collect the Samples (Prepackaged Products or Bulk)
W hen possible, collect prepackaged products as your sample units.
Prepackaged products should be submitted unopened and intact to prevent
any potential contamination of the samples.
Depending on the size of the lot, you may need to request assistance from
esta blishm ent personn el to ga in acc ess to sam ples (e.g., to m ove pallets
around, to de-stack boxes).
If the regulated party requests a receipt for the sample(s) taken, you can
issue a Receipt for Samples Taken (CFIA / ACIA 4168), which is a record of
non -paym ent.
2.4.6.1
Prepackaged Products for Product Inspections
To collect prepackaged products for product verification activities:
<
<
<
2.4.6.2
Open the master containers, take the pre-selected random sam ples.
Label each s am ple sequentially (i.e., 1, 2, 3, etc).
Proceed to the applicable chapter of this manual since the rest of the
sam pling chapte r do es not apply to pro duct inspection s. R ecord all
necessary information from the master containers and product
containers as required for the inspection activity. Conduct your
inspection.
Prepackaged Products for Sampling Plans
To collect prepackaged products for laboratory analysis:
•
•
2.4.6.3
Open the master containers, take the pre-selected random sam ples.
Proceed to task 2.5.
Bulk Containers for Product Inspections and Sampling Plans,
except Microbiological Plans
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To collect samples from bulk containers for product inspection activities
and sam pling plans, except microbiological plans:
1. Open the bulk containers.
2. Thoroughly wash and dry your hands (or use alcohol or an
antibacterial hand sanitizer / hand sanitizing gel) prior to sampling.
3. Put on disposable gloves.
4. Rem ove the clean spatula/spoon from its wrapping.
5. Open the sampling container/bag.
6. Use the spatula or spoon to gather the required amount from the
bulk container.
7. Transfer the sample unit to the sampling container/bag.
8. Seal or close the sampling container/bag.
9. For laboratory analysis, proceed to task 2.5.
10. For product inspections:
(i) Label each s am ple sequentially (i.e., 1, 2, 3, etc).
(ii) Proceed to the applicable chapter of this manual since the rest
of the sampling chapter does not apply to product inspections.
Record all necessary information from the randomly selected
containers, as required for the inspection activity. Conduct your
inspection.
Note :
2.4.6.4
W hen sampling block frozen products (e.g., frozen blocks
of fruit), try taking samples before the company freezes the
product (this is the easiest way to sample and it allows the
com pan y to top up the con tainer befo re the y freeze it). If
this is not possible, try taking samples when the company
intends to use the product (i.e., take the sample from the
product being thawed by the company). Otherwise, use a
sterile sharp utensil (e.g., a knife of chisel) to break pieces
off the block to obtain the samples. You may need to let
the product thaw just a little in order to be able to take the
samples. Thawing could potentially harm the product by
increasing the m icrobiological load if no t done pro perly.
Aseptic Techniques for Bulk Containers for Microbiological
Sampling Plans
Use aseptic techniques for all bulk product sample units taken for
microbiological sampling plans. These techniques will maintain the
inte grity of the sam ple and allow for the analysis re sults to accurately
reflect th e condition of the lot at th e tim e of sam pling. T he use of sterile
containers, equipment and procedures prevents the introduction of
bacte ria from outsid e sources into either the pro duct o r the sam ple
tak en. Cross -contam ination caused by the person takin g sam ples is
thereby avoided.
Inspector Preparation: W ear clean clothing, sterile gloves, and
exercise great care in handling the sterilized equipment by avoiding
contact with surfaces other than those of the product itself. Do not take
samples from a container that is obviously contaminated.
Sterilized Equ ipme nt: All m ate rials m ust be ste rilized fo r as eptic
sampling. If the equipment is not pre-sterilized and prepackaged,
thoroughly clean the utensil and sterilize it with an iodine solution,
alcohol wipes, or other appropriate sterilizers. Do not use wooden
han dled sam pling ins trum ents as they are particularly susce ptible to
bacterial contamination and difficult to sterilize. Sampling
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CHAPTER 2
SAMPLING
containers/bags must be sterile on the inside, as well as clean and free
from exterior contamination before and after collecting the sample.
To draw samples from bulk containers for microbiological sampling
plans, follow these steps:
1. Record all necess ary info rm atio n from the ran dom ly selected bulk
containers (see task 2.5.2.1)
2. Thoroughly wash and dry your hands (or use alcohol or an
antibacterial hand sanitizer / hand sanitizing gel) prior to sampling.
3. Open the bulk containers.
4. W ear sterile gloves.
5. Rem ove the spatula/spoon from the sterile wrapping.
6. Carefully open the sampling container/bag without contaminating the
inside. If a:
•
bag is used, open it by using the tabs. Do not touch the opening
of the bag or blow into the bag to open it.
•
bottle is used, open it without contaminating the inside of the
cap.
7. Use the spatula or spoon to gather the required amount from the
bulk container.
8. Transfer the sample to the sampling container/bag.
9. Fill the container/bag to the “fill line”. Do not overfill. If the sampling
container/bag is accidentally overfilled, discard it and use a new one.
10. Seal or close the sampling container/bag.
11. Proceed to task 2.5.
2.5
NATIONAL SAMPLING PLANS
Annually, you receive sampling plans which provide specifications to assess the
quality and safety of products covered under the PPR and some other
comm odities produced in registered establishments. The sam pling plans include
a list of products to sample, outline the sampling and handling procedures,
ass ess m ent criteria an d co rrective actions to com plete w hen laboratory results
are unsatisfactory. The two main types of sampling activities are monitoring and
directed . Occ asionally, you m ay be re quested to com plete s pecial or p ilot surveys
or you may need to take legal samples.
Monitoring sampling plans are unb iased or ra ndo m sam pling designed to
gather data. Monitoring information is obtained through a statistically based
selection of random sam ples from normal appearing populations of products.
Sam pled lots are not detained and are usu ally available to consu m ers before
the re sults of the ana lysis are known . Mo st sa m pling plans are c ons idered to
be m onitoring in natu re. The info rm atio n gath ered though m onitoring plans is
used to:
•
•
•
identify problem areas or trends for further surveillance;
provide field data to support possible new tolerance limits; and
respond to international comm itments.
Directed sampling plans are d irected at targete d po pulations (e.g.,
comm odity, specific lot, or geographical area) to verify and/or investigate a
pote ntial health risk or ec ono m ic frau d su spe cted as a resu lt of a co m plaint,
previous samples taken or a previous inspection. The sampling lot may be
detain ed until tes t results are rec eived and an appropriate course of a ctio n is
determ ined. S am ples for dire cte d sam pling m ust still be chosen ra ndom ly
from the lot such that every sample unit has an equal chance of selection.
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CHAPTER 2
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Special surveys or pilot surveys are usually limited in scope and duration,
and are used to collect data regarding chemical residues, food additives,
microbiological organisms, or nutritional value. Surveys are used to gather
information to help establish or improve certain aspects of a sampling plan
(e.g., information for testing and refining feasibility, collection or testing
m ethods, operational aspec ts, tim e/cost/sam ple size estim ates).
Legal samples m ay be used wh en issues (e.g., com plaints, unsatisfactory
results from m onitoring or directed sam pling) h ave the poten tial to lead to
prosecution. Contact your Area Enforcement & Investigations Services
Group for the correct legal sampling procedure.
Each sampling plan has a unique num ber to identify the type of analysis to be
conducted.
Exam ples:
1)
The sam pling plan 2008_F200D means:
2008
F200
D
2)
Fiscal year
Container integrity, comm ercial sterility analysis on
domestic product
Directed sam ple
The sam pling plan 2008_F20 1D ha s the sam e m eaning as ab ove
exc ept it applies to importe d pro duc ts
Each sampling plan states the unique sam ple num bers to use to identify each
sample.
Exam ple: The sam ple number D2008FVR 0001 identifies the sample as
follows:
2.5.1
D
Lab location
Dartm outh [Oth er labs: Burnaby
(W illingd on G reen ), Calgary, St.
John s, Longueu il (St. Laurent),
Nepe an, Ottawa (Ca rling), T
(Scarborough, i.e., in the
Grea ter Toronto Area )]
2008
Fiscal year
FV
Program
Fruit and Vegetable (both fresh and
processed)
R
Project
Residues
0001
Sequential number from 0001 to 9999
[Oth er projec ts: Additives,
Fraud, M icrobiology, Standard
of identity]
Iden tify the Sa mples for L aboratory Analysis
Clearly and permanently record the following information on eac h sa mple so
it can be m atched to the Foo d Produc t Sam pling Subm ission Form :
•
Sam pling plan num ber (e.g., 2008_F20 0D for directed sam ples of a
domestic product submitted for container integrity and comm ercial
sterility analysis)
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CHAPTER 2
SAMPLING
•
•
•
•
•
Pre-assigned sample number (e.g., D2008FVR0001)
Location where sample was taken
Date the sample was taken
Your name
Sam ple unit number (e.g., sample 1 of 1; samples 1 of 3, 2 of 3 and 3 of
3)
To ensure samples are labeled with all the necessary information, you may
use the fo rm label Sam pled By (CFIA / A CIA 0 013) or the Sam ple
Ide ntification Adhesive Label fo und in Appendix 2C. Ap pendix 2C is printab le
on Avery labels 5159. When a sam ple consists of sub-samples, you can
place all the sub-samples in one bag and apply a sticker to the outside of the
bag.
2.5.2
Com plete and Distribute the Inspection Report (CFIA / ACIA 0992)
Re cord the following inform ation o n the Inspection Report (C FIA / ACIA
0992):
•
•
•
•
•
•
•
•
•
•
•
•
Nam e, address and registration number (if applicable) of the
establishment (i.e, where the sample was taken)
Date sampled
Detention num ber (if applicable)
Reason for visit: Laboratory samples
Sam pling plan number
Pre-assigned sample number
Importer / Manufacturer (name and address)
Shipper/Exporter/Distributor (name and address)
Country of O rigin
Lot information (lot number, number of cases, number of units per
case)
Product inform atio n (c om m on nam e, brand nam e, net quantity,
grade, label claims)
Your name, signature and telephone number
Note : If prod uct ins pec tion ac tivities were pe rform ed o n other produ cts
during the same visit, you can include the results of the
inspection on the sa m e Inspec tion R epo rt.
Presen t the report to the regulated party at the end of your visit and have
them sign all copies. Otherwise, mail, fax or email the report with a covering
letter summ arizing the reason for the samples taken. Distribute copies as
specified on the bottom of the report and keep a copy handy as you will need
to record the same information in the Food Product Sampling Submission
Form (step 2.5.3).
Note : To eliminate the need to repeatedly enter the subject names and
your name and num ber every time you write an Inspection
Report, you can create a tem plate and incorporate it d irectly in
the Inspection Report (CFIA / ACIA 0992). Save the new
Desktop eForm docum ent.
Examples: see Appendix 2D.
2.5.3
Co mplete th e Fo od Prod uct S am pling Sub mission Form
The LSTS U ser Services application automates the laboratory submission
process over the CFIA Intranet. The Food Product Sampling Submission
Form is accessible via the Laboratory Sample Tracking System (LSTS)
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CHAPTER 2
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com pute r app lication, to which us ers m ust be gra nted acc ess . User manuals,
training material, and other user-related comm uniques are available on the
CF IA intranet.
All sam ples sent to th e laboratory for analysis m ust be accom panied by a
duly completed Food Product Sampling Submission Form. For samples
subm itted to a CF IA la boratory, the form should be com pleted electronically.
For samples submitted to a private laboratory, the form can be completed
electronically or by hand.
2.5.3.1
Record the Information on the Food Product Sampling Submission
Form
To enable trace back and follow-up, record the following information on
the form :
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Sam pling plan number
Sam ple number (provided in the Sampling Plans)
Importer / Manufacturer (see Note # 1 below)
W here sampled (see Note # 1 below)
Country of O rigin
Lot information (lot number, size, total weight, number of cases,
number of units per case)
Product information (label claims, net quantity, brand name, grade,
comm on name)
Date sampled
An alysis inform atio n (tests required as per pla n, num ber of sam ple
units)
Nam e of the sam pler, subm itter and exp editer (shipper)
Notes:
1) For samples submission forms that are being sent to private
laboratories, do not complete sections 3 and 4 above, as
proprietary info rm atio n (e .g., the im porter, distributor, retailer) is
confidential information which should not be shared with external
parties. However, you should have this information in the
sub m ission form you keep on file fo r your re cords (s ee 2 .5.3.2
below).
2) W hich analysis/analyses to request for each sample are outlined
in the n ationa l sam pling plans, under the hea ding “Analysis”. If
you require additional or special analysis that are not in the
sampling plans, consult your Processed Products Program
Specialist prior to taking and/or sending the samples. Your
Specialist will consult with Headquarters, who will make the
necessary arrangements with Laboratory Services Directorate.
2.5.3.2
Sub mit the Fo od Prod uct S am pling Sub mission Form
For samples submitted to a CF IA labora tory:
1. “Subm it” the co m pleted form electronically to the ap prop riate
laborato ry;
2. Print a copy of the form for your files; and
3. Print and send a copy of the form with the corresponding sam ple
to the lab.
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For samples submitted to a priva te labo ratory:
1. Print and send a copy of the form with the corresponding sam ple
to the lab; and
2. On your copy of the form, record the propriety information that
wa s left out on the priva te laboratory’s copy.
Note:
2.5.4
Do not “subm it” the form electronically in the system as
private laboratories do not have access to LSTS and
cannot input results.
Pack Samples (Transport and Store, if Needed)
You may take the samples back to your office or laboratory for proper
packing. Prior to packing and/or shipping the samples, store them in a
m ann er to m aintain their integ rity (refrigerate or freeze if neces sary).
W hen packing samples:
1.
Use a sound, clean, dry shipping container of sufficient size.
2.
Verify the internal temperature of the cooler and the sample with a
thermom eter (frozen or refrigerated product only). Record these
tem peratures on the F ood Prod uct Sam pling Subm ission Form .
3.
Place samples in sealable plastic bags to minimize leakage.
4.
W rap each sample with packing material to prevent contact with the
other samples in the box and to prevent breakage during transportation.
5.
Put the sam ple(s) in the shipping container.
6.
If the sam ples are frozen or refrigera ted, add c oolant m aterials (e.g.,
freezer packs or dry ice) to maintain an appropriate temperature. For
refrigerated foods, add a layer of packaging material to avoid direct
contact between the samples and the coolant material to prevent
freezing.
Note :
For very large coolers, place ice packs around the sides of
the cooler and/or in between samples to ensure consistent
and adequate temperature.
7.
Pack the sam ples tightly to prevent shifting within the shipping container,
but not so tight that the sam ples m ay be c om prom ised during tran spo rt.
8.
Put the completed Food Product Sampling Submission Form(s) in a
waterproof bag and place it in the shipping con tainer with the sam ple(s).
9.
Seal the shipping containers with tape.
10. Label the shipping containers: "Fragile" or "Handle with Care" and "Keep
Frozen" if necessary. Labels should be easily visible.
Specific instructions for the storage and transpo rtation of sam ples are
provided in the sampling plans.
2.5.4.1
Packing Samples with Dry Ice
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CHAPTER 2
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Dry ice is expensive, hard to find and requires complicated storage and
careful manipulation. You do not need to use dry ice to ship samples of
processed products . If you choose to use dry Ice, k eep in m ind that it is
a dangerous good and therefore should be handled subject to the
Transportation of Dangerous Goods Act. W hen using dry ice as a
refrigerant for shipping non-dangerous goods, you do not need a
shipper's declaration. The only requirements are:
•
The package m ust be designed and constructed to permit the
release of carbo n dioxide gas to prevent the build-up of press ure
that could rupture the packaging. The Styrofoam containers, which
are currently used as over pack packaging, have historically been
prov en to m eet this requirem ent.
•
The "Natu re and Q uantity o f G oods" se ctio n of the airway bill shall
include the name of the product being shipped, followed by "Carbon
dioxide, solid, 9, UN1845" and the quantity of product being shipped.
•
The net weight of the dry ice must be marked on the outside of the
package.
Note : Dry ice should not be used when shipping samples for
microbiological analysis as the dry ice could alter the results.
2.5.5
Ship the Samples
Sh ip sam ples w ithin a re asonable tim e fo llowing sam pling. S am ples should
arrive at the lab during busines s hours, whe n som eone is there to receive
them. This is especially important for samples submitted for microbiological
analysis, which should be sent to the lab within a day of sampling and
received by the lab before Friday of the sam e week (or before Thursday if
Friday is a statutory holiday). Consult with laboratory staff to determine when
it is appropriate to send the sam ples and to ensure they kno w when to
expect the samples. Provide details of types and number of samples,
sam pling date , es tim ate d arrival date , m eans of s am ple shipm ent and (if
applicable) the courier com pany nam e and wa ybill numb er.
The transportation of a sample should be completed in a manner that
prevents c ontam ination , deterioratio n and other dam age that c ould
com prom ise its integ rity.
Sam ples can be sent by registe red m ail, courier, gro und trans porta tion (e.g .,
truck, bus), or by air. Ship samples by the safest, most direct and cost
effective route possible, based on the nature of the sample. The integrity of
the sample must be maintained and the route used to ship the samples
sho uld be trace able. Kee p co py of bill of lading, which is cross-referenc ed to
the sam ple num ber or sam ple subm ission form.
Send the s am ples to the attention of the Foo d Laboratory of Labora tory
Se rvic es Division in each lab, rathe r than to a specific person with in
Laboratory Servic es Division. T he addresses for all laboratories are listed in
the annual sampling plans.
2.5.6
Interpret the Ana lytical Results
W hen testing is com pleted , the laborato ry analyst enters the final res ults with
comm ents into LSTS. Once authorization is complete, an email notification
for the report of analyses is automatically sent to the inspector. The bottom
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CHAPTER 2
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of the LSTS Report of Analysis will state the analytical method used and the
result of analysis. Com pare this result to the “Assessment Criteria” section of
the Processed Products - Product S am pling Plans docum ent. This will help
determine if the sample is considered satisfactory, investigative, or
unsatisfactory.
Exam ple:
In the domestic microbiology sampling plan F204 for the E.
coli analysis, the criteria for investigative and unsatisfactory
are as follows:
An alysis
Product
Investigative
Unsa tisfactory
E.c oli
Frozen
Vegetables
> 60/g on
com pos ite
> 10 3/g
(1000/g)
or
> 100/g in
more than 2
sam ple un its
If you receive a lab result showing an E.c oli cou nt:
•
equal to or below 60/g, the sam ple would be “Satisfactory”.
•
m ore than 60/g but no m ore than 1000 /g, the sam ple would be “Investigative”.
•
any result above 1000/g, or above 100/g in 2 of the 5 sample units, the samples would be
“Unsa tisfactory”.
2.5.7 Follow-up on Investigative and Unsatisfactory Analytical Results
For all “investigative” or “unsatisfactory” samples, take appropriate action based on the
nature of the non compliance and the type of sampling plan. For guidance, refer to the
“Corrective Action” section of the Processed Products - Product Sampling Plans
docum ent, to Chapter 11 - Enfo rcem ent and C om pliance or consult with your Supervisor.
For food safety issues and other complex issues (e.g., issues that may lead to a food
recall or legal action), inform your Supervisor. Depending on the issue, you, or your
Superv isor, can c ons ult the P rogram Officer, P rocess ed P rodu cts P rogram Spe cialist,
Investigation Specialist and\or Regional Recall Coordinator for further guidance.
Upon request from the owner of the product, you can provide him a short version of the
LSTS Report of Analysis. Copies of the long LSTS Report of Analysis should not be
provided to external parties.
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2-16
Appendix 2A
Random Num ber Tables
Different sizes of random num ber tables can be used to generate random num bers. W hen using a
random num ber table, you can begin anywhere in the table and choose numbers to the right, left, up,
down, or diagonally from your starting point. However, you must continue in the chosen direction until you
have ge nera ted all the random num bers requ ired.
Tab le 2A-1: Exam ple of a Single-Digit Random Num ber Table (for Lots Containing — 10 Units)
8
1
3
6
4
8
2
5
9
6
7
4
6
3
9
7
6
4
7
8
7
2
8
7
1
5
5
3
6
7
8
4
1
1
1
8
1
8
7
5
8
2
5
1
2
8
9
9
9
4
7
4
2
5
9
4
5
5
2
1
1
5
2
9
1
8
3
8
7
4
6
8
4
2
8
8
2
2
1
6
1
7
3
3
1
2
4
7
7
1
7
9
3
5
9
5
6
5
3
6
8
8
9
9
8
3
2
6
8
4
6
8
8
9
8
3
8
2
5
5
9
7
6
4
1
7
6
5
8
1
8
1
7
5
2
6
4
2
3
2
7
3
7
9
3
9
4
2
3
3
4
2
3
5
4
9
8
8
2
6
8
1
7
7
2
8
5
4
6
5
9
4
3
4
3
7
7
5
6
2
1
9
6
9
8
8
8
7
9
6
1
7
4
5
7
8
1
7
4
8
6
8
9
2
5
3
2
2
5
7
6
8
5
3
8
5
9
8
7
9
4
9
8
4
3
6
2
2
4
1
6
6
9
5
4
1
8
5
9
8
6
3
1
8
9
3
9
3
2
7
4
4
5
8
5
4
5
4
6
8
7
4
8
4
6
9
3
4
8
1
3
7
5
2
7
7
4
1
7
2
8
3
5
5
5
7
3
1
2
5
5
9
5
6
9
1
2
4
3
5
7
4
4
5
7
8
5
4
3
5
4
9
4
9
1
6
7
3
6
9
7
9
2
8
4
8
3
5
1
7
2
7
5
9
6
4
3
5
7
1
1
1
4
9
5
6
7
8
9
5
1
3
9
1
7
2
4
1
7
2
6
2
9
4
2
3
5
6
1
4
7
8
3
4
4
5
4
2
5
8
4
9
3
5
4
4
1
2
1
4
5
1
3
9
3
1
6
6
5
7
6
2
5
9
9
1
5
1
2
4
7
3
4
4
6
7
9
3
7
6
9
2
1
9
8
1
1
3
2
5
6
2
9
4
8
6
3
1
7
1
9
8
6
9
9
3
7
5
9
9
1
9
8
7
4
5
3
1
3
8
4
7
6
1
6
4
8
8
4
8
8
2
5
1
2
2
5
6
7
4
7
6
3
9
4
4
7
6
1
7
1
3
6
7
8
6
6
4
9
1
1
8
3
3
8
2
6
9
7
6
4
3
3
2
9
2
6
6
3
9
2
5
3
8
3
8
4
8
4
9
7
1
3
7
2
7
7
1
9
5
8
9
6
9
8
8
4
2
9
6
9
2
2
5
3
1
3
5
2
4
2
5
9
3
6
9
1
1
1
1
8
7
2
2
2
8
8
2
2
2
5
2
5
6
8
4
2
4
2
9
2
3
2
6
2
1
2
3
9
9
7
8
3
5
3
3
7
2
2
4
4
2
4
6
4
2
9
8
5
9
4
2
7
7
8
7
2
5
1
6
7
7
5
9
4
8
2
5
1
2
2
2
5
9
8
1
4
1
8
2
9
7
4
2
9
8
9
2
9
1
9
3
5
2
7
4
6
4
5
2
4
3
6
4
7
4
1
7
4
5
8
8
2
7
8
6
9
8
8
4
2
3
7
6
1
4
3
3
4
9
8
6
3
9
6
4
2
2
1
5
8
1
4
6
3
4
4
3
5
7
5
7
9
2
4
9
2
5
2
9
2
3
2
8
2
1
2
4
7
3
2
8
7
1
5
6
2
1
8
1
3
5
7
5
3
8
2
3
9
9
2
9
1
6
3
9
3
8
5
8
7
4
2
2
1
2
1
5
1
4
2
8
3
3
2
8
6
7
9
1
6
8
6
1
2
9
1
2
7
4
6
6
9
6
9
7
1
5
6
9
5
9
4
5
9
4
6
4
1
9
8
7
9
4
3
9
1
3
7
6
8
1
7
2
9
8
5
9
9
2
8
6
6
7
1
8
1
3
6
1
6
6
4
7
9
3
8
2
5
2
6
5
1
5
4
4
2
2
2
8
4
8
4
7
4
4
9
1
6
3
9
4
1
5
5
1
6
1
6
6
2
7
4
4
7
7
3
1
1
6
3
5
3
8
7
8
4
9
1
4
3
8
1
5
2
5
1
4
4
7
3
2
9
6
7
8
1
1
7
8
8
4
1
6
2
9
3
7
2
2
7
9
5
5
7
8
7
7
5
1
9
6
8
4
3
8
1
3
4
3
6
2
5
7
5
6
9
9
6
1
1
5
3
5
3
9
3
9
1
9
2
4
5
7
9
1
8
1
8
6
9
3
9
5
9
2
1
3
4
1
3
9
9
7
3
8
6
4
3
6
7
5
1
6
4
2
1
7
8
2
5
4
2
6
5
1
6
3
8
1
2
1
4
3
7
4
4
7
9
2
9
7
1
9
6
2
8
5
1
4
4
6
9
9
4
7
7
6
7
2
4
3
3
5
5
6
5
4
2
6
8
5
2
4
2
1
7
7
7
9
1
3
5
6
9
2
4
3
1
6
1
9
3
5
8
8
1
7
2
1
6
3
3
4
9
7
5
3
3
3
2
3
2
1
3
1
9
1
2
6
9
6
7
4
2
5
9
4
1
1
6
5
6
7
3
4
2
9
9
8
5
4
5
5
7
1
4
3
5
6
6
2
1
3
6
9
4
9
4
1
2
8
4
5
2
9
3
3
2
5
2
3
8
3
3
7
4
7
1
7
4
9
1
2
2
2
4
2
4
5
7
7
7
3
3
5
3
9
1
6
9
3
5
1
7
5
3
2
2
1
3
7
5
2
1
8
5
5
1
9
9
6
7
2
6
9
6
6
7
4
2
8
8
8
7
2
9
9
3
8
4
8
3
7
9
5
5
9
7
1
1
3
3
1
3
3
8
3
7
7
7
4
9
6
7
4
1
7
8
6
4
4
2
9
4
4
3
4
2
2
8
2
2
5
4
7
8
4
9
9
8
3
9
6
7
1
1
9
7
9
3
7
1
1
3
5
6
4
5
8
8
8
5
8
3
6
4
5
5
4
2
7
7
2
5
9
7
9
5
7
1
1
3
1
6
6
2
8
7
8
8
8
8
1
3
3
8
4
6
6
4
7
3
5
5
6
4
5
7
4
4
9
7
1
8
8
4
6
4
6
9
2
3
9
4
5
9
3
4
4
2
7
9
4
2
9
4
7
1
4
9
8
3
3
7
1
8
3
9
8
8
1
7
3
6
3
6
6
6
8
8
9
4
7
1
8
1
2
1
4
1
5
6
4
2
2
6
5
8
4
4
5
5
9
3
5
7
8
5
8
9
6
7
1
7
5
3
4
6
6
1
1
7
5
3
8
7
6
1
9
8
2
6
2
2
4
5
9
1
3
5
1
4
3
3
1
8
6
4
8
9
1
6
2
4
6
5
4
1
5
6
7
6
9
9
1
9
9
4
4
8
9
9
3
8
1
5
1
5
2
7
3
6
3
7
4
6
7
4
3
5
3
4
5
2
8
4
9
5
3
1
5
6
1
7
3
5
5
3
3
1
6
9
2
9
7
9
9
6
7
4
1
6
2
5
3
7
8
1
9
2
8
9
4
6
4
7
2
8
8
3
4
2
5
9
6
4
2
5
5
9
6
5
3
3
4
8
1
8
9
8
7
4
9
9
1
1
8
3
4
1
2
7
2
9
8
9
3
5
7
8
9
9
6
6
5
3
2
1
2
3
6
3
5
9
2
7
4
1
3
1
9
6
5
2
4
2
7
6
7
3
9
5
8
3
3
7
5
3
1
9
2
6
6
6
4
4
4
3
4
7
7
1
1
6
7
6
2
9
8
7
9
9
5
3
2
4
6
4
5
9
2
9
6
9
8
5
7
3
5
5
4
9
4
5
3
9
8
9
8
2
3
4
1
9
7
7
9
5
4
3
8
3
9
9
9
4
6
5
8
6
6
7
4
8
2
9
2
4
6
2
6
2
2
4
7
2
4
5
3
8
7
7
6
8
7
6
7
8
8
5
9
8
4
5
8
2
9
3
9
8
8
3
4
4
7
8
5
2
5
7
9
3
4
3
8
5
2
8
8
6
4
5
2
8
7
6
9
7
5
5
8
7
2
3
7
1
4
2
8
9
4
2
3
8
4
4
4
2
9
6
3
1
9
1
3
9
7
2
4
6
4
9
2
9
2
3
9
9
4
9
5
3
2
1
2
2
3
2
6
2
1
9
5
3
7
2
1
5
2
4
3
6
6
6
2
3
7
6
1
3
1
9
5
7
5
3
5
3
9
7
4
1
3
1
1
4
7
6
1
8
2
6
9
9
7
6
1
9
6
3
4
8
1
6
9
4
6
5
9
5
1
6
2
6
8
2
8
4
3
4
9
8
8
1
1
8
6
7
9
Page amend ed 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual
2-17
Appendix 2A
Table 2A-2: Example of a Double-Digit Random Num ber Table (for Lots Containing up to 100 units)
20
17
42
28
23
17
59
66
38
61
02
10
86
10
51
55
92
52
44
25
74
49
04
49
03
04
10
33
53
70
11
54
48
63
94
60
94
49
57
38
94
70
49
31
38
67
23
42
29
65
40
88
78
71
37
18
48
64
06
51
22
15
78
15
69
84
35
52
32
54
15
12
54
02
01
37
38
37
12
93
93
29
12
18
27
30
30
55
91
87
50
57
58
51
49
36
12
53
96
40
45
04
77
97
36
14
99
45
52
95
69
85
03
83
51
87
85
56
22
37
44
91
99
49
89
39
94
60
48
49
06
77
64
72
59
26
08
51
25
57
16
23
91
02
19
96
47
59
89
65
27
84
30
92
63
37
26
24
23
66
4
50
65
04
65
65
82
42
70
51
55
04
61
47
88
83
99
34
82
37
32
70
17
72
03
61
66
26
24
71
22
77
88
33
17
78
08
92
73
49
3
64
59
07
42
95
81
39
06
41
20
81
92
34
51
90
39
08
21
42
62
49
00
90
67
86
93
48
31
83
19
07
67
68
49
03
27
47
52
3
61
00
95
86
98
36
14
03
48
88
51
07
33
40
06
86
33
76
68
57
89
03
90
49
28
74
21
04
09
96
60
45
22
03
52
80
01
79
33
81
1
72
33
85
52
40
60
07
06
71
89
27
14
29
55
24
85
79
31
96
27
56
49
79
34
34
32
22
60
53
91
17
33
26
44
70
93
14
99
70
49
05
74
48
10
55
35
25
24
28
20
22
35
66
66
34
26
35
91
23
49
74
37
25
97
26
33
94
42
23
01
28
59
58
92
69
03
66
73
82
20
26
22
43
88
08
18
85
08
12
47
65
65
63
56
07
97
85
56
79
48
87
77
96
43
39
76
93
08
79
22
18
54
55
93
75
97
26
90
77
8
72
87
46
75
73
00
11
27
07
5
20
30
85
22
21
04
67
19
13
95
97
98
62
17
27
31
42
64
71
46
22
32
75
19
32
20
99
94
85
37
99
57
31
70
40
46
55
46
12
24
32
36
74
69
20
72
10
95
93
5
79
58
37
85
33
75
18
88
71
23
44
54
28
00
48
96
23
66
45
55
85
63
42
00
79
91
22
29
01
41
39
51
40
36
65
26
11
78
32
67
28
96
25
68
36
24
72
03
85
49
24
05
69
64
86
08
19
91
21
85
86
94
78
32
59
51
82
86
43
73
84
45
60
89
57
06
87
08
15
40
10
60
09
05
88
78
44
63
13
58
25
37
11
17
47
75
62
52
21
94
55
89
48
90
80
77
80
26
89
87
44
23
74
66
20
20
19
26
52
11
63
77
77
23
20
33
62
62
19
29
03
94
15
56
37
14
09
47
16
64
00
26
04
54
55
38
57
94
62
68
40
26
04
24
25
03
61
01
20
50
94
13
23
78
41
60
58
10
60
88
46
30
21
45
98
70
96
36
89
66
98
37
96
44
13
45
05
34
59
75
85
48
97
27
19
17
85
48
51
66
91
42
83
60
77
90
91
60
90
79
62
57
66
72
28
08
70
96
3
33
58
12
18
02
07
19
40
21
29
39
45
90
42
58
84
85
43
95
67
52
49
40
16
72
40
73
05
50
90
02
04
98
24
05
30
27
25
20
88
74
98
93
99
78
30
79
47
96
92
45
58
40
37
89
76
84
41
74
68
50
26
54
30
01
88
69
57
54
45
69
88
23
21
05
69
93
44
05
32
49
46
61
89
33
79
96
84
28
34
19
35
28
73
39
59
56
34
97
7
16
65
13
44
78
39
73
88
62
03
36
00
25
96
86
76
67
90
21
68
64
17
47
67
87
59
81
40
72
61
14
10
28
28
55
86
23
38
16
15
18
43
97
37
68
97
56
56
57
95
01
88
11
89
48
07
42
60
11
92
65
58
60
87
51
09
96
61
15
53
66
81
66
88
44
75
37
01
28
88
Note : "00 " is th e 100th unit
Page amend ed 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual
2-18
Appendix 2A
Tab le 2A-3: Exam ple of a Triple-Digit Random Num ber Table (for Lots Containing more than 100
but les s than 10 00 U nits )
468
376
387
355
451
162
27
166
750
265
985
295
365
419
258
739
297
889
583
500
280
675
489
312
579
778
447
440
194
931
455
885
126
401
45
380
109
188
686
457
465
408
290
643
585
23
444
917
30
955
180
241
525
938
966
148
337
237
803
105
853
222
113
910
519
692
703
671
767
479
344
483
66
316
301
611
682
735
575
55
348
205
899
551
596
991
540
628
895
94
497
756
511
248
771
201
177
718
361
696
654
425
504
2
508
724
607
959
902
340
760
233
81
6
230
557
842
254
17
198
553
120
156
782
169
273
429
226
835
9
19
987
83
529
660
799
383
632
618
927
998
51
891
372
664
521
216
867
913
308
857
945
212
145
814
73
562
564
88
252
493
34
412
13
476
820
318
825
41
923
276
953
391
77
284
397
323
547
874
158
305
333
515
970
870
436
472
98
220
590
746
543
152
60
70
38
134
846
977
116
433
949
934
244
49
102
942
423
981
572
532
184
963
359
173
995
262
461
130
124
878
881
404
568
810
351
728
329
792
137
369
141
92
974
327
269
707
393
600
714
304
639
863
190
209
622
650
831
286
921
487
788
415
536
906
62
859
569
155
80
366
63
91
272
462
362
928
229
347
238
35
817
828
796
892
603
469
191
441
426
736
806
860
699
473
330
24
721
665
753
20
219
635
896
326
302
486
821
550
629
127
633
849
731
84
464
358
206
131
379
678
294
398
554
960
133
144
112
208
785
924
507
757
742
52
123
176
16
496
789
646
992
37
432
69
336
270
197
689
159
537
601
443
165
48
400
522
999
283
430
458
95
994
561
597
223
667
195
163
259
971
101
240
558
59
368
227
67
697
657
298
586
255
3
5
693
475
454
494
266
501
99
394
832
518
725
838
764
988
315
334
774
956
411
539
661
31
187
984
593
287
291
390
490
864
422
708
625
800
614
571
565
319
56
251
526
505
234
582
533
768
710
370
118
488
784
958
969
937
33
744
609
748
332
581
567
876
947
1
840
321
613
471
816
862
257
894
161
360
763
22
776
513
467
983
627
962
691
770
268
990
872
225
167
605
26
499
346
823
107
520
282
919
819
385
421
47
434
695
492
274
285
253
349
795
926
65
648
898
883
193
264
317
157
637
930
787
481
178
573
122
210
477
79
338
827
830
353
517
759
300
278
86
584
90
306
189
541
218
656
342
549
663
588
812
139
424
599
780
236
135
702
738
364
485
855
11
808
417
325
111
242
381
214
200
509
314
688
246
798
449
624
439
261
528
727
396
389
146
669
834
75
616
595
58
402
407
357
592
535
973
659
866
979
904
129
456
887
915
97
552
186
752
54
680
802
172
328
125
734
641
652
620
716
428
293
15
531
250
560
631
684
524
563
154
848
766
545
941
755
577
844
43
712
706
460
720
150
392
310
374
453
951
723
674
556
909
851
289
182
296
221
445
791
204
232
413
503
313
794
352
943
903
555
730
544
495
249
775
939
181
700
740
512
463
345
698
640
78
85
10
580
993
21
202
292
858
786
907
277
839
747
758
726
822
121
636
356
790
110
668
260
954
871
651
46
683
950
149
818
811
826
256
772
416
751
480
559
57
779
14
815
288
612
309
608
174
836
484
281
890
74
42
138
850
715
854
437
687
672
982
53
106
946
719
576
922
967
911
868
882
619
142
548
89
732
875
373
879
978
711
604
452
377
213
388
25
491
527
153
644
900
170
754
989
743
587
679
228
516
185
933
935
623
405
783
384
847
647
324
762
448
655
918
245
676
704
886
341
807
843
591
961
117
914
523
409
217
804
320
615
420
769
925
722
331
128
160
363
530
908
972
893
801
829
466
932
968
594
566
534
630
929
598
438
68
28
459
957
626
64
224
865
470
765
203
96
705
32
964
658
662
761
861
235
793
996
171
936
690
427
897
940
737
833
733
299
406
199
263
797
231
701
395
36
267
673
192
0
498
4
729
502
694
7
975
71
39
103
50
114
18
82
856
952
888
920
478
175
570
119
207
474
76
335
824
350
514
275
87
303
538
215
653
339
546
809
777
132
482
852
8
805
414
322
239
378
211
506
311
685
243
446
621
386
143
72
354
589
976
884
912
183
749
677
649
617
713
12
247
681
151
542
574
40
709
717
147
307
450
948
44
164
179
271
375
442
645
638
410
880
108
367
986
435
115
813
610
781
877
371
741
845
841
745
997
873
944
29
140
837
196
606
773
634
670
510
431
905
980
869
136
602
901
168
104
100
642
279
399
403
916
965
578
382
61
343
418
666
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Appendix 2B
W OR KSH EET 2-1: Unit Selec tion for Th ree Dim ension al Lots
RDIMS # 1980619-v1 June 10, 2009
Dimension
of the Stack:
Sam ples
Required
Right:
Up:
Back:
Unit Location
Right:
Up
Back
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
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Appendix 2C
Sample Identification Adhesive Label - Avery 5162
Sam ple #
Sam ple #
Plan #
Plan #
Sam pled at/Est. #
Sam pled at/Est. #
Sam ple #
Sam ple #
Plan #
Plan #
Sam pled at/Est. #
Sam pled at/Est. #
Sam ple #
Sam ple #
Plan #
Plan #
Sam pled at/Es t. #
Sam pled at/Est. #
Sam ple #
Sam ple #
Plan #
Plan #
Sam pled at/Est. #
Sam pled at/Est. #
Sam ple #
Sam ple #
Plan #
Plan #
Sam pled at/Est. #
Sam pled at/Est. #
Sam ple #
Sam ple #
Plan #
Plan #
Sam pled at/Est. #
Sam pled at/Est. #
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Appendix 2D
Example 1: Inspection Report Template for Sampling Purposes (CFIA/ACIA 0992)
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Appendix 2D
Example 2: Inspection Report Template for Sampling Purposes (CFIA/ACIA 0992)
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