AS 1766.4-1987

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.

This standard sets out procedures forobtaining samples of foods, other than dairy products (see AS 1166) and egg and egg products (see AS 1918), for microbiological examination and handling aimed at ensuring that the samples reach the laboratory in satisfactory condition.

This standard sets out procedures for obtaining samples of foods, other than dairy products (see AS 1166) and egg and egg products (see AS 1918), for microbiological examination and handling aimed at ensuring that the samples reach the laboratory in satisfactory condition.