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
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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
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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
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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.
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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"
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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.
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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
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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.
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¸
¸
¸
¸
¸
¸
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
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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.
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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
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
Page amended 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual 2-12
• 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
Page amended 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual 2-13
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
Page amended 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual 2-14
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
Page amended 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual 2-15
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
Page amended 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual 2-16
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
Page amended 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual 2-17
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
Page amended 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual 2-18
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
Page amended 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual 2-19
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
Page amended 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual 2-20
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. #
Sample #
Plan #
Sampled at/Est. #
Plan #
Sampled at/Est. #
Sample #
Plan #
Sample #
Plan #
Sampled at/Est. #
Sample #
Sampled at/Est. #
Sample #
Plan #
Sampled at/Est. #
Plan #
Sampled at/Est. #
Sample #
Plan #
Plan #
Sampled at/Est. #
Sample #
Sampled at/Est. #
Sample #
Sample #
Plan #
Sampled at/Est. #
Sample #
Plan #
Appendix 2C
Page amended 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual 2-21
Sample Identification Adhesive Label - Avery 5162
Appendix 2D
Page amended 2013/04/20, Manual published 2009/11/25
Processed Products - Product Inspection Manual 2-22
Example 1: Inspection Report Template for Sampling Purposes (CFIA/ACIA 0992)