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Operational procedure: Core drilling to sample food

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1.0 Purpose

The purpose of this document is to provide guidance to Canadian Food Inspection Agency (CFIA) inspection staff when performing sample collection of frozen and hard blocks of food.

This document is intended to be used in conjunction with other guidance documents as referenced in Section 3.0.

The guidance outlined below should be used when core drilling is a more efficient sampling method to obtain a representative sample than tempering or thawing the products.

2.0 Authorities

The inspection powers, including the authorization to take samples, by the above legislation are identified and explained in the Operational guideline – Food regulatory response guidelines.

3.0 Reference documents

4.0 Definitions

Unless specified below, definitions are located in either the:

5.0 Acronyms

Acronyms are spelled out the first time they are used and are consolidated in the Food business line acronyms list.

6.0 Operational procedure

Core drilling is used for sampling of large volumes of frozen foods or solid food products in pails, cartons or combo bins that cannot be readily cut with a knife and which have a uniform consistency.

Examples:

Cheese

Blocks/wheels of hard, aged cheeses that cannot be readily cut with a knife, or containers of frozen dairy products (e.g. bulk butter)

Egg

Frozen liquid processed egg products.

Fruit or Vegetable products

Frozen, processed fruit or vegetables that are uniform in composition e.g. frozen fruit puree, blocks of frozen spinach, etc.

Fish

Frozen fish products that are uniform in composition (for example: frozen surimi). Sampling by core drilling is not applicable to frozen containers of whole fish.

Meat

Large frozen containers of meat products that are uniform in composition (for example: ground meat, meat trim)

6.1 Location of sampling

Sampling of a food product can be conducted in facilities and with equipment that are of suitable design, maintenance and cleanliness to prevent contamination during the sampling procedures.

6.2 Materials and Equipment

6.2.1 List of equipment

In addition to the list of equipment found in the Inspector Toolkit (RDIMS 11289973 internal access only), this procedure requires;

Image 1: Auger in autoclave bag

Image 1: Auger in autoclave bag

6.2.2 Cleaning, sanitizing and storing equipment

6.2.2.1 Auger and funnel

The auger and funnel are the only equipment in direct contact with the product and therefore must be thoroughly cleaned and sanitized, or autoclaved before use depending upon the purpose of sampling.

Procedure

  1. Remove the auger and funnel from the drill; thoroughly clean using a brush to ensure removal of food residues. Clean with warm water and detergent. Rinse well in warm water.
  2. For microbiological analysis, funnels and augers should be autoclaved by CFIA labs prior to use. Separate sterilized funnels and augers must be used for sample unit.
  3. Sampling for compositional analysis or chemistry (for example, heavy metals, antibiotic residues, pesticides) may be conducted with funnels and augers sanitized by one of the following options. Other options may be used providing they will not contaminate the sampled food with biological or chemical hazards or the sanitizer residue will not affect the analytical results.
    1. fully immersing the clean equipment in an approved food contact sanitizer following manufacturer's instructions followed by a distilled water rinse to remove residues that may affect sampling results.
    2. fully immersing the clean equipment in isopropyl alcohol (70% or higher) for 10 minutes followed by a distilled water rinse to remove alcohol residues;
    3. fully immersing the clean equipment in an ≥ 82 °C hot water sanitizer or vertical kettle for 15 seconds ( verify temperature) ; or
    4. fully immersing the clean equipment in active chlorine solution (300 ppm) for no less than 3 minutes, followed by a distilled water rinse to remove chlorine residues.
6.2.2.2 Drill and drill accessories

6.2.3 Maintenance of equipment

Augers

Proper storage of the augers will prolong the life and sharpness. Augers should be packed in cushioning materials such as clean paper towel to protect them from contacting other auger bits or hard materials that could damage the cutting edges.

Dull drill augers will affect the texture of the sample collected and must be sent out for sharpening or replaced. It may be more economical to replace augers than sharpen them. Specialized ice borers should be sent out to sharpening services.

Funnels

Funnels must be maintained in good condition free of cracks, chips, deep scratches or rust as these defects will affect the ability to effectively sanitize the funnel.

Drills and Accessories

Inspectors must refer to the manufacturers' operating manual for maintenance of drills, batteries and charging devices.

Image 2: A storage container for clean packaged supplies and drill

Image 2: A storage container for clean packaged supplies and drill

6.3 Sampling

6.3.1 Selection of sample units

Refer to commodity specific sampling programs and guidance as well as the Operational procedure – General principles of sampling for procedures to select random sample units from the lot of product.

6.3.2 Starting to Drill

It is preferable for two inspectors to conduct sampling using funnels and augers. It is recommended that the inspector handling the drill conducts all procedures that do not require contact with the auger, funnel and product. The second inspector maintains aseptic hands covered in sterile gloves for handing the drill auger and the funnel and emptying the product collected in the funnel into the sterile sampling bag.

Image 3: Drilling with funnel

Image 3: Drilling with funnel

6.4 Prepare sample bags for shipping

Refer to the Operational procedure – General principles of sampling and the CFIA Sampling information (internal access only) page for the procedures for preparing and shipping food samples for laboratory analysis.

For general inquiries related to this Operational Guidance Document, please follow established communication channels, including submitting an electronic Request for Action Form (e-RAF).

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