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2 - i

CHAPTER 2 SAMPLING

2.1 OBJECTIVE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

2.2 SCOPE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

2.3 REQUIRED FORMS, EQUIPMENT and REFERENCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

2.3.1 Forms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

2.3.2 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

2.3.3 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-1

2.4 SAMPLING PROCEDURES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2

2.4.1 Prepare to Take Samples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2

2.4.2 Select a Product to Sample . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-2

2.4.3 Define the Lot from which to Draw the Samples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3

2.4.4 Determine the Number of Samples and Sample Sizes Required . . . . . . . . . . . . . . . . . . . . 2-3

2.4.5 Select the Samples Randomly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4

2.4.5.1 Numbering Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-4

2.4.5.2 Random Num ber Generators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-7

2.4.6 Collect the Samples (Prepackaged Products or Bulk) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8

2.4.6.1 Prepackaged Products for Product Inspections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8

2.4.6.2 Prepackaged Products for Sampling Plans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8

2.4.6.3 Bulk Containers for Product Inspections and Sampling Plans, except

Microbiological Plans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-8

2.4.6.4 Aseptic Techniques for Bulk Containers for Microbiological Sampling Plans . . . . . . . . 2-9

2.5 NATIONAL SAMPLING PLANS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-9

2.5.1 Identify the Samples for Laboratory Analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-11

2.5.2 Complete and Distribute the Inspection Report (CFIA / ACIA 0992) . . . . . . . . . . . . . . . . . 2-11

2.5.3 Com plete the Food Product Sam pling Submission Form . . . . . . . . . . . . . . . . . . . . . . . . . 2-11

2.5.3.1 Record the Information on the Food Product Sam pling Submission Form . . . . . . . . . 2-12

2.5.3.2 Subm it the Food Product Sampling Submission Form . . . . . . . . . . . . . . . . . . . . . . . . 2-12

Page amended 2013/04/20, Manual published 2009/11/25

Processed Products - Product Inspection Manual

CHAPTER 2 SAMPLING

Page amended 2013/04/20, Manual published 2009/11/25 2 - iiProcessed Products - Product Inspection Manual

2.5.4 Pack Samples (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 Interpret the Analytical Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-14

2.5.7 Follow-up on Investigative and Unsatisfactory Analytical Results . . . . . . . . . . . . . . . . . . . 2-15

APPENDIX 2A: Random Number Tables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-16

APPENDIX 2B: W orksheet 2-1: Unit Selection for Three D imensional Lots . . . . . . . . . . . . . . . . . . . . 2-19

APPENDIX 2C: Sample Identification Adhesive Label - Avery 5162 . . . . . . . . . . . . . . . . . . . . . . . . . . 2-20

APPENDIX 2D: Examples of Inspection Report templates for Sampling Purposes . . . . . . . . . . . . . . . 2-21

CHAPTER 2 SAMPLING


Processed Products - Product Inspection Manual 2-1

2.1 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 FORMS, EQUIPMENT and REFERENCES

2.3.1 Forms

• Food Products Submission Form [in the Laboratory Sample and Tracking 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

• Sample Identification Adhesive Label - Avery 5162 - Appendix 2C

2.3.2 Equipment

• Instruments to open containers (scissors, knife)

• Shipping containers (boxes, Styrofoam transport coolers)

• Pack ing tape, packing m aterial (bubble wrap, shredded paper)

• Ice packs or dry ice

• Sampling 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)

2.3.3 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

http://laws-lois.justice.gc.ca/eng/acts/C-0.4/

http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._291/

http://laws-lois.justice.gc.ca/eng/acts/F-27/

http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/

http://laws-lois.justice.gc.ca/eng/acts/T-19.01/

http://www.random.org/integers/

CHAPTER 2 SAMPLING



2.4 SAMPLING PROCEDURES

Follow the sampling steps outlined below.

2.4.1 Prepare to Take Samples

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

Samples collected at the retail level should be purchased and the cost claimed to your

expense account.

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 important preparation step prior to collecting samples (see Appendix 1C in

Chapter 1 - Introduction). Remove 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 Product 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 samples assigned in workplans and sampling plans are based on the population of

registered establishments and importers across the country. Whether you are gathering

sam ples for product inspections or for laboratory analysis, target:

a) Domestic 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

contact for the regulated party.

Details on product inspection activities are outlined in the Processed Products Program -

Product Inspection Frequencies and in other chapters of this manual.

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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 Samples

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 same type of product prepared in the sam e establishm ent, available

at the time of sampling at a specific location.

If a portion of the lot has already been distributed, the remaining quantity of the lot is

considered to be the sampling lot.

2.4.4 Determine the Number of Samples and Sample Sizes Required

The number 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 requires 200 samples as per Chapter 7). For laboratory analysis, refer to

the Processed Products - Product Sampling Plans. For product verifications, refer to the

applicable chapter in th is m anual.

If the container sizes available for sampling differ from the sample sizes specified in the

above m entioned documents, adjust your number of sample units accordingly.

Examples:

• If one sample of 500 ml is required and only 398 ml packages are available, you

would need 2 packages, from the same lot, to meet the sample size of 500 ml.

Conversely, if only larger packages are available, you could sample 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 containers, from the same lot, by following the procedures outlined for bulk

containers in tasks 2.4.6.3 and 2.4.6.4.

CHAPTER 2 SAMPLING



2.4.5 Select the Samples Randomly

Randomly 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 randomly 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 sampling 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 Numbering Systems

You may use any numbering scheme as long as each individual unit in the lot has a

number associated with it. The num bering system must be decided upon before

generating random num bers for the samples. Two recomm ended methods are “serial lot

numbering” and “three-dimensional lot numbering”.

A) Serial Lot Numbering

In a simple arrangement, such as packages on a shelf, on pallets or on a packing

line, the units1 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 system in the inspector's m ind. A s imple

sketch on a piece of paper may 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 one layer of units, extend the serial numbering system layer by layer.

The units in the first layer would be num bered 1 through 15, the second layer un its would

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: 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 90o angle for the

second layer (i.e., end to end along the width of the pallet),

and so on; or alternating direction in the same 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.

1 "Units" can apply to "pallets", "cases" and/or "individual packages"

CHAPTER 2 SAMPLING



In a 4-layer system containing 60 units, unit number 39 would be in the third layer from

the bottom , second row from the front, fourth unit from the left (i.e., the shaded unit in

figure 2-2).

Generating Random Numbers when Serial Lot Numbering 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) Record, on a piece of paper, only the random num bers equal 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.

Example: 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.

CHAPTER 2 SAMPLING



Example: If you used the two-digit random number table in

Table 2A-2 of Appendix 2A, and you chose to

move downward starting from the top left-hand

corner to collect five samples, you would record

the following random num bers: 20, 22, 45, 44

and 16 (numbers higher than 60 are excluded).

iv) If desired, you can rearrange the random numbers in ascending

order to facilitate sample selection.

Example: The units num bered 16, 20, 22, 44 and 45 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 method, referred to as "RUB". The principle is the

same as a m ulti layer numbering but inspectors may find it quicker

and easier to assign the numbers to each unit.

Starting from the lower left front corner of the stack, number each

unit sequentially, based on the position in the stack.

Examples:

1) The first unit at the starting point (i.e., lower left front corner) is

CHAPTER 2 SAMPLING



numbered as:

< 1R (i.e., from the starting point, this is the 1st unit

encountered when you move toward the right);

< 1U (i.e., 1st row up); and

< 1B (i.e., 1st 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

encountered when you move toward the right);

< 3U (i.e., 3rd row up); and

< 3B (i.e., 3rd row back).

The same 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

Numbering 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 orksheet 2-1: Unit Selection for 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").

Examples:

< If there are 3 units wide (i.e., 3 R IGHT), 3 units high (i.e., 3

UP) and 3 units deep (i.e., 3 BACK), as shown in figure 2-

3, 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 number generator (see 2.4.5.2 below) to generate the

random package location (Right, Up, and Back) for each sample

required:

< Starting with the "R ight" column of W orksheet 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 numbers since you cannot 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 method.

Example: If the random numbers 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.

CHAPTER 2 SAMPLING



¸

¸

¸

¸

¸

¸

Step (i)

Dimensions of Stack 3 Right 3 Up 3 Back

Sample Number Unit Location

R ight Up Back

Step (ii)

1 2 3 3

2 2 2 1

3 1 3 3

4 3 1 1

5 1 2

2.4.5.2 Random Number Generators

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 Appendix 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

establishm ent personnel to gain access to samples (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:

< Open the master containers, take the pre-selected random sam ples.

< Label each sample sequentially (i.e., 1, 2, 3, etc).

< 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 master containers and product

containers as required for the inspection activity. Conduct your

inspection.

2.4.6.2 Prepackaged Products for Sampling Plans

To collect prepackaged products for laboratory analysis:

• Open the master containers, take the pre-selected random sam ples.

• Proceed to task 2.5.

2.4.6.3 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. Remove 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 sample 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: 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 pany to top up the container before they 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 microbiological load if not done properly.

2.4.6.4 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

integrity of the sample and allow for the analysis results to accurately

reflect the condition of the lot at the tim e of sam pling. The use of sterile

containers, equipment and procedures prevents the introduction of

bacteria from outside sources into either the product or the sam ple

taken. Cross-contam ination caused by the person taking 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 Equipment: All m aterials m ust be sterilized for aseptic

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

handled sam pling instrum ents as they are particularly susceptible to

bacterial contamination and difficult to sterilize. Sampling

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 necessary information from the randomly 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. Remove 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 sampling plans include

a list of products to sample, outline the sampling and handling procedures,

assessment criteria and corrective actions to com plete when laboratory results

are unsatisfactory. The two main types of sampling activities are monitoring and

directed. Occasionally, you m ay be requested to com plete special or p ilot surveys

or you may need to take legal samples.

Monitoring sampling plans are unbiased or random sam pling designed to

gather data. Monitoring information is obtained through a statistically based

selection of random samples from normal appearing populations of products.

Sam pled lots are not detained and are usually available to consumers before

the results of the analysis are known. Most sampling plans are considered to

be monitoring in nature. The information gathered 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 directed at targeted populations (e.g.,

comm odity, specific lot, or geographical area) to verify and/or investigate a

potential health risk or economic fraud suspected as a result of a complaint,

previous samples taken or a previous inspection. The sampling lot may be

detained until test results are received and an appropriate course of action is

determined. Sam ples for directed sam pling m ust still be chosen random ly

from the lot such that every sample unit has an equal chance of selection.

CHAPTER 2 SAMPLING



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

methods, operational aspects, time/cost/sample size estimates).

Legal samples may be used when issues (e.g., complaints, unsatisfactory

results from monitor ing or directed sampling) have the potential to lead to

prosecution. Contact your Area Enforcement & Investigations Services

Group for the correct legal sampling procedure.

Each sampling plan has a unique number to identify the type of analysis to be

conducted.

Examples:

1) The sampling plan 2008_F200D means:

2008 Fiscal year

F200 Container integrity, comm ercial sterility analysis on

domestic product

D Directed sam ple

2) The sampling plan 2008_F201D has the sam e meaning as above

except it applies to imported products

Each sampling plan states the unique sample numbers to use to identify each

sample.

Example: The sample number D2008FVR0001 identifies the sample as

follows:

D Lab location Dartm outh [Other labs: Burnaby

(W illingdon Green), Calgary, St.

Johns, Longueuil (St. Laurent),

Nepean, O ttawa (Carling), T

(Scarborough, i.e., in the

Greater Toronto Area)]

2008 Fiscal year

FV Program Fruit and Vegetable (both fresh and

processed)

R Project Residues [Other projects: Additives,

Fraud, M icrobiology, Standard

of identity]

0001 Sequential number from 0001 to 9999

2.5.1 Identify the Samples for Laboratory Analysis

Clearly and permanently record the following information on each sample so

it can be matched to the Food Product Sampling Submission Form:

• Sam pling plan number (e.g., 2008_F200D for directed sam ples of a

domestic product submitted for container integrity and comm ercial

sterility analysis)

CHAPTER 2 SAMPLING



• Pre-assigned sample number (e.g., D2008FVR0001)

• Location where sample was taken

• Date the sample was taken

• Your name

• Sample 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 form label Sam pled By (CFIA / ACIA 0013) or the Sample

Identif ication Adhesive Label found in Appendix 2C. Appendix 2C is printable

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 Complete and Distribute the Inspection Report (CFIA / ACIA 0992)

Record the following information on the Inspection Report (CFIA / ACIA

0992):

• Name, 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

• Sampling 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 information (com mon name, brand name, net quantity,

grade, label claims)

• Your name, signature and telephone number

Note: If product inspection activities were perform ed on other products

during the same visit, you can include the results of the

inspection on the same Inspection Report.

Present 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 number every time you write an Inspection

Report, you can create a template and incorporate it d irectly in

the Inspection Report (CFIA / ACIA 0992). Save the new

Desktop eForm document.

Examples: see Appendix 2D.

2.5.3 Complete the Food Product Sampling Submission Form

The LSTS User 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)

CHAPTER 2 SAMPLING



com puter application, to which users must be granted access. User manuals,

training material, and other user-related communiques are available on the

CFIA intranet.

All sam ples sent to the laboratory for analysis m ust be accompanied by a

duly completed Food Product Sampling Submission Form. For samples

subm itted to a CFIA laboratory, 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. Sampling plan number

2. Sample number (provided in the Sampling Plans)

3. Importer / Manufacturer (see Note # 1 below)

4. W here sampled (see Note # 1 below)

5. Country of O rigin

6. Lot information (lot number, size, total weight, number of cases,

number of units per case)

7. Product information (label claims, net quantity, brand name, grade,

comm on name)

8. Date sampled

9. Analysis information (tests required as per plan, num ber of sample

units)

10. Nam e of the sam pler, submitter and expediter (shipper)

Notes:

1) For samples submission forms that are being sent to private

laboratories, do not complete sections 3 and 4 above, as

proprietary information (e.g., the importer, distr ibutor, retailer) is

confidential information which should not be shared with external

parties. However, you should have this information in the

submission form you keep on file for your records (see 2.5.3.2

below).

2) W hich analysis/analyses to request for each sample are outlined

in the national sam pling plans, under the heading “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 Submit the Food Product Sampling Submission Form

For samples submitted to a CFIA laboratory:

1. “Subm it” the completed form electronically to the appropriate

laboratory;

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.

CHAPTER 2 SAMPLING



For samples submitted to a private laboratory :

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

was left out on the private laboratory’s copy.

Note: Do not “submit” the form electronically in the system as

private laboratories do not have access to LSTS and

cannot input results.

2.5.4 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

manner to m aintain their integrity (refrigerate or freeze if necessary).

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

temperatures on the Food Product Sam pling Submission 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 samples are frozen or refrigerated, add coolant materials (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 samples tightly to prevent shifting within the shipping container,

but not so tight that the samples may be comprom ised during transport.

8. Put the completed Food Product Sampling Submission Form(s) in a

waterproof bag and place it in the shipping container 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 transportation of sam ples are

provided in the sampling plans.

2.5.4.1 Packing Samples with Dry Ice

CHAPTER 2 SAMPLING



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, keep in mind that it is

a dangerous good and therefore should be handled subject to the

Transportation of Dangerous Goods Act. When 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 must be designed and constructed to permit the

release of carbon dioxide gas to prevent the build-up of pressure

that could rupture the packaging. The Styrofoam containers, which

are currently used as over pack packaging, have historically been

proven to meet this requirem ent.

• The "Nature and Quantity of Goods" section 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

Ship sam ples within a reasonable tim e fo llowing sampling. Sam ples should

arrive at the lab during business hours, when 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 same week (or before Thursday if

Friday is a statutory holiday). Consult with laboratory staff to determine when

it is appropriate to send the samples and to ensure they know when to

expect the samples. Provide details of types and number of samples,

sampling date, estimated arrival date, means of sam ple shipm ent and (if

applicable) the courier company name and waybill number.

The transportation of a sample should be completed in a manner that

prevents contam ination, deterioration and other damage that could

comprom ise its integrity.

Samples can be sent by registered m ail, courier, ground transportation (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

should be traceable. Keep copy of bill of lading, which is cross-referenced to

the sample number or sam ple subm ission form.

Send the samples to the attention of the Food Laboratory of Laboratory

Services Division in each lab, rather than to a specific person with in

Laboratory Services Division. The addresses for all laboratories are listed in

the annual sampling plans.

2.5.6 Interpret the Analytical Results

W hen testing is com pleted, the laboratory analyst enters the final results 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

CHAPTER 2 SAMPLING



of the LSTS Report of Analysis will state the analytical method used and the

result of analysis. Compare this result to the “Assessment Criteria” section of

the Processed Products - Product Sam pling Plans docum ent. This will help

determine if the sample is considered satisfactory, investigative, or

unsatisfactory.

Example: In the domestic microbiology sampling plan F204 for the E.

coli analysis, the criteria for investigative and unsatisfactory

are as follows:

Analysis Product Investigative Unsatisfactory

E.coli Frozen

Vegetables

> 60/g on

com posite

> 103/g

(1000/g)

or

> 100/g in

more than 2

sam ple units

If you receive a lab result showing an E.coli count:

•

equal to or below 60/g, the sam ple would be “Satisfactory”.

•

more than 60/g but no m ore than 1000/g, the sample would be “Investigative”.

•

any result above 1000/g, or above 100/g in 2 of the 5 sample units, the samples would be

“Unsatisfactory”.

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 - Enforcement and Compliance 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

Supervisor, can consult the Program Officer, Processed Products Program Specialist,

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.

Appendix 2A



Random Number Tables

Different sizes of random num ber tables can be used to generate random numbers. W hen using a

random number 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 generated all the random num bers required.

Table 2A-1: Example of a Single-Digit Random Num ber Table (for Lots Containing � 10 Units)

8 9 6 3 4 6 2 3 4 9 7 4 8 8 6 5 5 6 4 1 6 3 7 9 1 9 7 1 3 3 9 1 5 3 6 9 4 5 9 1

1 4 5 9 5 3 5 5 4 4 6 9 2 7 4 7 8 4 4 5 2 6 6 7 3 3 1 9 3 3 6 5 5 4 5 2 6 2 2 3

3 7 3 4 7 1 5 7 1 8 3 7 2 2 7 9 7 1 2 2 5 7 7 5 6 5 1 7 8 7 7 6 3 8 2 9 2 8 3 1

6 4 6 2 8 8 9 1 2 6 9 1 2 5 4 2 4 9 2 5 7 5 2 3 9 1 3 9 4 1 1 7 3 1 4 6 6 8 9 1

4 2 8 3 1 9 5 1 1 3 4 3 5 1 1 4 2 8 2 1 5 1 4 3 4 7 3 3 6 8 7 6 1 8 2 9 2 6 9 4

8 5 8 3 7 3 6 1 4 1 4 7 2 6 7 9 2 7 8 4 6 6 3 3 9 5 1 7 6 3 5 9 6 9 7 8 2 4 4 7

2 9 9 4 4 9 9 4 5 7 7 2 5 7 4 2 1 9 4 4 9 4 3 2 4 3 3 1 4 9 3 9 9 8 6 5 4 5 9 6

5 4 9 2 8 3 1 9 1 1 6 7 6 7 5 5 2 4 8 7 9 2 5 3 1 2 3 1 7 8 4 1 2 7 7 7 7 2 5 1

9 5 8 3 6 2 2 5 3 9 1 7 8 5 8 2 1 3 4 3 6 1 5 2 2 2 8 3 3 8 6 9 9 4 3 3 2 8 3 8

6 5 3 5 8 7 4 6 9 8 7 1 4 9 8 9 5 9 7 2 1 7 6 1 8 1 3 5 5 1 6 9 7 9 9 5 4 7 2 2

7 2 2 4 9 4 3 7 3 6 1 9 2 4 2 2 1 1 4 9 1 8 5 3 4 3 7 6 5 7 1 4 9 9 5 5 5 6 1 6

4 1 6 9 2 4 5 8 1 9 3 5 4 8 7 3 4 3 4 6 5 2 4 1 5 7 7 4 6 3 1 4 9 1 8 4 3 9 2 9

6 1 8 8 5 5 7 9 6 9 6 8 2 2 8 2 2 7 9 7 3 5 2 9 2 5 7 5 4 6 7 8 6 1 3 9 8 7 2 9

3 5 4 8 3 8 4 5 6 3 7 9 9 5 6 8 8 6 1 8 5 4 6 1 9 2 4 8 5 3 5 9 7 8 3 4 7 5 3 7

9 2 6 2 2 5 4 1 5 7 8 6 2 1 9 2 3 8 6 1 3 2 8 2 3 1 9 8 7 6 3 9 4 3 7 5 7 5 2 6

7 9 8 6 2 4 5 3 7 5 6 9 3 2 8 1 3 1 3 1 9 6 5 6 3 8 6 8 4 6 8 3 1 4 5 3 6 8 6 1

6 1 8 8 5 5 7 9 6 9 6 8 2 2 8 2 2 7 9 7 3 5 2 9 2 5 7 5 4 6 7 8 6 1 3 9 8 7 2 9

4 8 9 1 7 4 8 1 2 9 4 8 6 2 4 4 8 2 4 8 9 1 4 6 5 5 4 8 9 8 6 1 2 2 1 8 7 2 1 6

7 3 8 7 6 6 5 7 5 1 9 4 2 5 2 7 6 9 1 8 1 6 2 7 2 1 1 3 7 8 1 5 5 7 9 9 6 3 9 3

8 8 3 7 8 8 4 2 9 9 1 2 1 9 3 3 7 8 5 4 9 3 1 4 3 9 7 6 1 9 9 1 3 2 2 8 7 7 5 4

7 7 8 2 5 7 3 4 9 8 1 9 2 8 7 2 9 5 5 1 2 8 7 2 8 9 8 4 8 4 8 5 7 9 6 2 8 1 3 8

2 4 2 8 3 4 5 1 1 7 8 6 3 1 6 8 1 9 1 6 4 1 7 5 3 6 6 5 8 7 2 2 8 8 6 3 8 4 7 1

8 6 5 5 8 8 4 7 5 4 3 9 9 4 1 7 6 9 6 2 5 2 7 9 3 7 4 5 4 1 6 7 1 9 6 4 5 2 2 6

7 8 5 4 5 4 9 2 1 5 3 2 9 1 4 1 8 2 1 9 7 1 9 4 7 2 4 4 6 8 2 3 9 3 4 1 9 8 1 9

1 4 9 6 9 6 4 6 2 3 8 2 7 8 3 5 6 8 6 3 9 4 1 1 4 6 2 2 4 1 2 6 2 5 4 9 8 9 5 4

5 2 7 5 8 9 9 2 4 1 2 5 8 2 3 6 1 6 6 7 1 3 3 1 7 9 9 7 6 2 4 3 8 7 4 7 4 4 2 6

5 8 6 9 7 3 1 9 7 3 6 3 3 9 4 2 2 6 2 2 8 7 5 6 1 6 4 7 9 1 5 7 9 8 3 7 5 2 4 5

3 8 4 4 9 4 6 4 3 8 9 1 5 7 9 1 9 7 7 2 1 4 6 5 7 6 4 2 2 4 9 4 4 9 4 9 8 3 3 9

6 2 1 3 4 8 7 2 4 4 7 3 3 4 8 8 1 1 4 7 8 4 9 6 4 7 3 5 3 1 1 6 6 9 7 5 2 8 6 5

7 2 7 4 9 1 3 3 4 7 6 5 3 2 6 1 2 8 4 9 6 7 2 7 9 4 4 9 9 5 3 7 4 6 7 4 9 4 6 1

8 1 6 3 8 3 6 5 6 6 4 2 7 9 3 3 7 1 7 5 9 9 4 3 1 2 2 7 4 6 5 4 7 6 1 3 3 4 6 6

4 6 5 7 4 7 9 6 7 1 3 4 2 8 9 5 4 3 7 5 3 2 3 4 2 8 2 9 5 4 1 3 2 5 1 8 9 4 2 2

1 1 8 7 3 5 7 1 9 6 3 2 2 9 6 7 6 6 3 7 9 9 1 2 2 8 8 5 9 2 4 5 8 3 6 3 8 2 3 6

1 7 1 5 6 2 9 4 3 4 2 5 4 2 4 5 6 1 1 8 5 7 6 9 2 8 2 7 3 2 3 3 8 2 7 9 8 9 7 8

1 3 8 6 2 7 2 7 7 8 9 9 4 9 2 3 9 6 1 7 9 1 1 9 4 7 2 1 4 6 3 4 3 1 6 9 3 6 6 2

8 3 1 2 2 7 8 8 6 8 2 3 2 1 2 8 6 6 6 7 2 9 9 8 2 2 5 1 4 5 1 5 4 2 2 9 4 3 1 8

1 1 7 1 4 4 4 3 9 4 6 6 4 9 1 2 9 4 3 5 1 6 3 5 4 9 4 3 2 8 8 2 2 3 9 4 4 1 3 4

8 2 5 9 1 1 8 4 2 8 6 9 6 3 5 3 7 7 5 1 3 2 5 4 5 9 7 1 7 4 6 8 5 6 8 6 7 9 1 3

7 4 2 6 6 7 3 4 1 8 3 1 4 5 8 9 1 9 3 9 4 8 8 5 7 3 8 6 9 4 4 4 9 3 7 5 8 1 9 4

5 7 6 9 6 2 5 5 9 2 9 1 2 2 1 9 5 3 8 6 1 5 8 5 7 8 4 6 4 5 8 9 6 5 9 8 5 3 5 9

8 7 4 8 9 8 1 4 8 5 2 1 9 7 4 2 6 8 7 8 3 1 1 7 7 4 9 2 2 5 9 5 4 9 9 6 2 9 7 8

2 1 2 8 5 3 7 2 1 1 5 1 8 4 6 9 9 2 8 4 9 4 7 1 3 8 9 8 9 9 1 3 2 2 5 6 5 7 5 8

5 7 3 8 4 5 2 5 1 2 3 8 5 6 3 1 5 5 4 3 9 4 2 4 3 3 8 7 4 3 6 1 5 7 3 7 7 2 3 1

1 9 2 7 1 5 7 8 3 2 8 7 9 4 4 6 9 2 9 8 7 6 1 3 5 7 3 8 7 5 2 5 5 4 2 4 9 4 5 1

2 3 7 9 8 5 5 4 2 5 3 2 4 5 4 3 4 6 1 1 3 9 6 5 3 9 9 8 1 7 4 6 9 1 4 8 3 6 3 8

8 5 3 6 5 7 9 9 5 6 8 2 2 2 3 9 5 5 4 3 8 9 3 6 9 5 6 8 4 8 6 1 6 3 6 2 4 4 9 6

9 9 7 1 9 3 6 3 6 7 4 2 7 4 5 3 9 1 3 4 6 4 3 6 1 5 7 8 9 5 5 7 5 1 4 9 3 9 7 7

9 5 9 7 8 1 4 5 2 4 8 8 7 3 7 8 4 5 8 3 4 7 4 2 6 9 1 1 8 8 4 3 3 9 5 2 8 2 4 9

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 the 100th unit

Appendix 2A



Table 2A-3: Example of a Triple-Digit Random Num ber Table (for Lots Containing more than 100

but less than 1000 Units)

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

408 290 643 585 23 444 917 30 955 180 241 525 938 966 148 337 237 803 105 465

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

425 504 2 508 724 607 959 902 340 760 233 81 6 230 557 842 254 17 198 654

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

639 863 190 209 622 650 831 286 921 487 788 415 536 906 62 859 569 155 80 304

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

99 394 832 518 725 838 764 988 315 334 774 956 411 539 661 31 187 984 593 501

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

948 179 442 410 367 115 781 741 745 944 837 773 510 980 602 104 279 916 382 418

44 271 645 880 986 813 877 845 997 29 196 634 431 869 901 100 399 965 61 666

164 375 638 108 435 610 371 841 873 140 606 670 905 136 168 642 403 578 343

Appendix 2B



Dimension

of the Stack:

R ight: Up: Back:

WORKSHEET 2-1: Unit Selection for Three Dimensional Lots

RDIMS # 1980619-v1 June 10, 2009

Samples

Required

Unit Location

R ight: 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

Plan #

Sampled at/Est. #

Sample #

Plan #

Sampled at/Est. #

Sample #

Sampled at/Est. #

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Appendix 2C



Sample Identification Adhesive Label - Avery 5162

Appendix 2D



Example 1: Inspection Report Template for Sampling Purposes (CFIA/ACIA 0992)

Appendix 2D



Example 2: Inspection Report Template for Sampling Purposes (CFIA/ACIA 0992)

chapter 2 sampling - canadian food inspection · pdf file• sterilization solution or...

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