Commission Directive 98/53/EC of 16 July 1998 laying down the sampling methods and the methods of analysis for the official control of the levels for certain contaminants in foodstuffs (Text with EEA relevance) (repealed) (c. 53)

1. Introductory Text

2. Article 1. . . . . . . . . . ....

3. Article 2. . . . . . . . . . ....

4. Article 3. . . . . . . . . . ....

5. Article 4. . . . . . . . . . ....

6. 1. ANNEX I

      Methods of sampling for official checking control of the levels of aflatoxins in certain foodstuffs

      1. 1. Purpose and scope

      2. 2. Definitions

      3. 3. General provisions

         1. 3.1. Personnel

         2. 3.2. Material to be sampled

         3. 3.3. Precautions to be taken

         4. 3.4. Incremental samples

         5. 3.5. Preparation of the aggregate sample and the laboratory samples (subsamples)...

         6. 3.6. Replicate samples

         7. 3.7. Packaging and transmission of laboratory samples

         8. 3.8. Sealing and labelling of laboratory samples

      4. 4. Explanatory provisions

         1. 4.1. Different types of lots

         2. 4.2. Weight of the incremental sample

         3. 4.3. Number of incremental samples for lots of less than 15...

      5. 5. Specific provisions

         1. 5.1. General survey of the sampling procedure for groundnuts, nuts, dried...

         2. 5.2. Groundnuts, pistachios and Brazil nuts

            1. 5.2.1. . . . . . . . . . ....

            2. 5.2.2. . . . . . . . . . ....

         3. 5.3. Nuts other than groundnuts, pistachios and Brazil nuts

            1. 5.3.1. . . . . . . . . . ....

            2. 5.3.2. . . . . . . . . . ....

         4. 5.4. Milk

            1. 5.4.1. . . . . . . . . . ....

            2. 5.4.2. . . . . . . . . . ....

         5. 5.5. Derived products and compound foods

            1. 5.5.1. . . . . . . . . . ....

               1. 5.5.1.1. . . . . . . . . . ....

               2. 5.5.1.2. . . . . . . . . . ....

            2. 5.5.2. . . . . . . . . . ....

               1. 5.5.2.1. . . . . . . . . . ....

               2. 5.5.2.2. . . . . . . . . . ....

               3. 5.5.2.3 . . . . . . . . . ....

         6. 5.6. Other derived products with a relatively large particle size (heterogeneous...

         7. 5.7. Foods intended for infants and young children

            1. 5.7.1. . . . . . . . . . ....

            2. 5.7.2. . . . . . . . . . ....

      6. 6. Sampling at retail stage

   2. ANNEX II

      Sample preparation and criteria for methods of analysis used in official checking of the levels of aflatoxins in certain foodstuffs

      1. 1. Introduction

         1. 1.1. Precautions

         2. 1.2. Calculation of proportion of shell/kernel of whole nuts

      2. 2. Treatment of the sample as received in the laboratory

      3. 3. Subdivision of samples for enforcement and defence purposes

      4. 4. Method of analysis to be used by the laboratory and...

         1. 4.1. Definitions

         2. 4.2. General requirements

         3. 4.3. Specific requirements

         4. 4.4. Recovery calculation and reporting of results

         5. 4.5. Laboratory quality standards