1、BRITISH STANDARDBS EN ISO 5555:2002Animal and vegetable fats and oils SamplingICS 67.200.10NO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAW+A1:2014 Incorporating corrigenda January 2002 National forewordThis British Standard is the UK implementation of EN ISO 5555:2001+A1:2014,
2、 incorporating corrigendum January 2002. It is identical to ISO 5555:2001, incorporating amendment 1:2014. It supersedes BS EN ISO 5555:2002, which is withdrawn.The UK participation in its preparation was entrusted to Technical Committee AW/307, Oilseeds, animal and vegetable fats and oils and their
3、 by-products.A list of organizations represented on this committee can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard cannot confer
4、immunity from legal obligations.BS EN ISO 5555:2002+A1:2014This British Standard, havingbeen prepared under thedirection of the ConsumerProducts and Services SectorPolicy and Strategy Committee,was published under theauthority of the StandardsPolicy and Strategy Committeeon 29 January 2002Amendments
5、/corrigenda issued since publicationAmd. No. Date Comments Corrigendum January 20026 March 2002 Implementation of CEN corrigendum January 2002: Correction to EN ISO foreword page31 October 2014Implementation of ISO amendment 1:2014 with CEN endorsement A1:2014: Subclause 6.6.5 and Figure 2 insertedI
6、SBN 978 0 580 82310 7 The British Standards Institution 2014. Published by BSI Standards Limited 2014EUROPEAN STANDARDNORME EUROPENNEEUROPISCHE NORMICS 67.200.10Corps gras dorigines animale et vgtale - Echantillonnage(ISO 5555:2001)Tierische und pflanzliche Fette und le - Probenahme (ISO5555:2001)Th
7、is European Standard was approved by CEN on 14 December 2001.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical refere
8、nces concerning such nationalstandards may be obtained on application to the Management Centre or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its
9、 own language and notified to the Management Centre has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece,Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Swed
10、en, Switzerland and United Kingdom.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMIT EUROPEN DE NORMALISATIONEUROPISCHES KOMITEE FR NORMUNGManagement Centre: rue de Stassart, 36 B-1050 Brussels 2001 CEN All rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref.
11、 No. EN ISO 5555:2001 EEN ISO 5555:2001+A1July 2014English versionAnimal and vegetable fats and oils - Sampling (ISO 5555:2001)CORRECTED 2002-01-30ForewordThis document (ISO 5555:2001) has been prepared by Technical Committee ISO/TC 34“Agricultural food products“ in collaboration with Technical Comm
12、ittee CEN/TC 307 “Oilseeds,vegetable and animal fats and oils and their by-products - Methods of sampling and analysis“,the secretariat of which is held by AFNOR.This document supersedes EN ISO 5555:1995.This European Standard shall be given the status of a national standard, either by publicationof
13、 an identical text or by endorsement, at the latest by June 2002, and conflicting nationalstandards shall be withdrawn at the latest by June 2002.According to the CEN/CENELEC Internal Regulations, the national standards organizations ofthe following countries are bound to implement this European Sta
14、ndard: Austria, Belgium,Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy,Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the UnitedKingdom.Endorsement noticeThe text of the International Standard ISO 5555:2001 has been approved by CEN as aE
15、uropean Standard without any modifications.This document (EN ISO 5555:2001/A1:2014) has been prepared by Technical Committee ISO/TC 34 “Food products” in collaboration with Technical Committee CEN/TC 307 “Oilseeds, vegetable and animal fats and oils and their by-products - Methods of sampling and an
16、alysis” the secretariat of which is held by AFNOR. This Amendment to the European Standard EN ISO 5555:2001 shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by January 2015, and conflicting national standards shall be withd
17、rawn at the latest by January 2015. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN-CENELEC Internal Regulations,
18、 the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, La
19、tvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. Endorsement notice The text of ISO 5555:2001/A1:2014 has been approved by CEN as EN ISO 5555:2001/A1:2014 without any modification. Forew
20、ord to amendment A1BS EN ISO 5555:2002+A1:2014 EN ISO 5555:2002+A1:2014 (E)INTERNATIONALSTANDARDISO5555Third edition2001-12-15Reference numberISO5555:2001(E)Animal and vegetable fats and oils SamplingCorps gras dorigines animale et vgtale chantillonnageEN ISO 5555:2002+A1:2014ii BS EN ISO 5555:2002+
21、A1:2014 EN ISO 5555:2002+A1:2014 (E)iiiContents Page1 Scope . 12 Terms and definitions 13 General principles . 14 Requirements for apparatus . 24.1 General 24.2 Materials 24.3 Examples of types of sampling instruments 24.4 Ancillary apparatus 34.5 Sample containers . 35 Sampling technique 36 Methods
22、 of sampling 46.1 General 46.2 Sampling from vertical cylindrical land tanks . 46.3 Sampling from ships tanks 66.4 Sampling from tank wagons or cars and horizontal cylindrical tanks including tank containers . 66.5 Sampling from weigh tanks . 76.6 Sampling from pipelines during transfer 86.7 Samplin
23、g from tanks for the determination of conventional mass per volume(“litre weight in air”) .6.8 Sampling from packages (small packing units) including consumer packs . 6.9 Preparation of laboratory samples . 7 Packing and labelling of laboratory samples 7.1 Packing 7.2 Information concerning laborato
24、ry samples 8 Dispatch of laboratory samples 9 Sampling report AnnexesA Temperature limits. 1B Examples of sampling instruments and ancillary apparatus. 16Bibliography. 2BS EN ISO 5555:2002+A1:2014 EN ISO 5555:2002+A1:2014 (E)131313131414570101iv ForewordISO (the International Organization for Standa
25、rdization) is a worldwide federation of national standards bodies (ISOmember bodies). The work of preparing International Standards is normally carried out through ISO technicalcommittees. Each member body interested in a subject for which a technical committee has been established hasthe right to b
26、e represented on that committee. International organizations, governmental and non-governmental, inliaison with ISO, also take part in the work. ISO collaborates closely with the International ElectrotechnicalCommission (IEC) on all matters of electrotechnical standardization.International Standards
27、 are drafted in accordance with the rules given in the ISO/IEC Directives, Part3.Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.Publication as an International Standard requires approval by at least 75% of the member bodies casting a
28、vote.Attention is drawn to the possibility that some of the elements of this International Standard may be the subject ofpatent rights. ISO shall not be held responsible for identifying any or all such patent rights.International Standard ISO5555 was prepared by Technical Committee ISO/TC34, Food pr
29、oducts, SubcommitteeSC 11, Animal and vegetable fats and oils.This third edition cancels and replaces the second edition (ISO5555:1991), which has been technically revised.Annexes A and B of this International Standard are for information only.BS EN ISO 5555:2002+A1:2014 EN ISO 5555:2002+A1:2014 (E)
30、ANRETNIITOTS LANDNADRA ISO 5551002:5)E( ISO1002 r llAithgs reservde 1Animal and vegetable fats and oils Sampling1 ScopeThis International Standard describes methods of sampling crude or processed animal and vegetable fats and oils(referred to as fats hereafter), whatever the origin and whether liqui
31、d or solid. It also describes the apparatus used forthis process.NOTE Methods of sampling milk and milk products, including milk fats, are specified in ISO707.2 Terms and definitionsFor the purposes of this International Standard, the following terms and definitions apply.2.1 consignmentquantity of
32、fat delivered at one time and covered by a particular contract or shipping documentNOTE It may be composed of one or more lots or parts of lots.2.2 lotidentified quantity of fat, presumed to have uniform characteristics2.3 incrementquantity of fat taken at one time from one place in a lot2.4 bulk sa
33、mplequantity of fat obtained by combining the various increments from a lot in amounts proportional to the quantities theyrepresentNOTE The bulk sample should be representative of the lot and should take account of any contractual requirements.2.5 laboratory samplequantity of fat, obtained from the
34、bulk sample after suitable homogenization and reduction in size, which isrepresentative of the lot and intended for laboratory examination2.6 conventional mass per volume sample“litre weight in air” samplequantity of fat taken for the mass of fat to be calculated from the volume3 General principlesT
35、he object of sampling and of preparing samples is to obtain from a consignment (which may be in lots) amanageable quantity of the fat, the properties of which correspond as closely as possible to the properties of theconsignment sampled.BS EN ISO 5555:2002+A1:2014 EN ISO 5555:2002+A1:2014 (E)1 ISO :
36、5555(1002)E2 ISO1002Ar llithgr seresvdeThe methods of taking samples described below are intended for the guidance of experts and may be used fora) consignments in bulk, e.g. in land tanks, ships tanks, tank wagons, tank cars and tank containers, andb) consignments consisting of a number of packages
37、, e.g. barrels, drums, cases, tins, bags and bottles.4 Requirements for apparatus4.1 GeneralFor a particular purpose, the choice of sampling instruments and their suitability depend on the skill of the sampler infollowing the recommended procedures.In all circumstances, it shall be borne in mind whe
38、ther the sample is intended for preliminary inspection, for analysis,or for the determination of conventional mass per volume (“litre weight in air”).4.2 MaterialsSampling instruments, ancillary apparatus and sample containers shall be made of materials which are chemicallyinert to the fat being sam
39、pled and they shall not catalyse chemical reactions.For sampling instruments, stainless steel is the most suitable material. Aluminium may be used only when the acidityis low but not for the storage of samples.Only plastics which meet the requirements of the first paragraph above, at the operating t
40、emperature conditions, maybe used; polyethylene terephthalate (PET) satisfying food contact requirements is recommended.Copper and copper alloys shall not be used nor any toxic material.WARNING If glass apparatus is used for a particular reason, great care shall be taken to avoid breakages.Under no
41、circumstances is glass permitted inside tanks containing oils and fats.4.3 Examples of types of sampling instruments4.3.1 GeneralMany forms and types of sampling instruments exist, and the instruments described in this International Standard areonly examples of those commonly used.The instruments ar
42、e all simple, robust and easily cleaned. They may be used for all the sampling operationsdescribed in this International Standard with all types of fats commonly found in commerce.Certain basic requirements are common to all sampling instruments; for example they shall be capable of taking arepresen
43、tative sample from a required level or area, and of preserving the integrity of the sample until it can betransferred to a sample container. Ease of cleaning, practical size and ability to withstand rough usage are otheressential characteristics.Alternative designs of instruments to those described
44、in this International Standard may be used, for example tomeet the needs of individual users.The instruments may be of various sizes according to the quantity of sample required and the accessibility of the fat.4.3.2 Sampling instrumentsThe following types may be used.BS EN ISO 5555:2002+A1:2014 EN
45、ISO 5555:2002+A1:2014 (E)2 ISO 5551002:5)E( ISO1002 r llAithgs reservde 3a) Simple weighted sample can, see B.1 and FigureB.1.b) Weighted cage for sample bottle, see B.2 and FigureB.2.c) Valve sampling cylinder (sinker sampler), see B.3 and FigureB.3.d) Bottom samplers, see B.4 and FigureB.4.e) Samp
46、ling tubes, see B.5 and FigureB.5.f) Sampling scoops, see B.6 and FigureB.6.4.4 Ancillary apparatusThe following may also be required.a) Water-finding rule, see B.7 and FigureB.7.b) Ullage rule, see B.8 and FigureB.8.c) Labels, adhesive or tie-on, and sealing apparatus; see also clause7.d) Thermomet
47、ers, see B.9.e) Measuring tape and weight, see B.10.4.5 Sample containersSample containers shall be made of the materials specified in 4.2.5 Sampling technique5.1 All sampling operations shall be performed by an operator with clean hands or wearing gloves (clean plastics orcotton gloves may be used)
48、.5.2 The apparatus and sample containers shall be clean and dry prior to use.5.3 Sampling shall be carried out in such a manner as to protect the samples, the fat being sampled, the samplinginstruments and the sample containers from adventitious contamination with rain, dust, etc.5.4 All extraneous
49、material shall be removed from the outside of the sampling instruments before the instrumentsare emptied.5.5 If heating is necessary to facilitate sampling, it is important that fats are not overheated. It is recommended, inaccordance with usual practice, that the temperature of a bulk of fat in a storage tank should not be raised by morethan per day.The area of heating coils should be large in relat
