BEE PRODUCT PROCESSING- LEVEL- II

Based on October 2019, Version 2 Occupational

standards (OS)

Module Title: Conducting Products Sampling

Procedures
LG Code: IND BPP2 M08 LO (1-2) LG (22-23)
TTLM Code: IND BPP2 TTLM 0920v1

September, 2020
Bishoftu, Ethiopia
Table of Contents

LO #1- Prepare for sampling ..................................................................... 3

Instruction sheet ..................................................................................................... 3
Information Sheet 1- Identifying sampling requirements ......................................... 4
Self-check 1 ............................................................................................................ 6
Information Sheet 2- Preparing sampling equipment, containers and labels .......... 7
Self-Check – 2 ...................................................................................................... 12

LO #2- Collect samples ........................................................................... 13

Instruction sheet ................................................................................................... 13
Information Sheet 1- Collecting samples .............................................................. 14
Self-Check – 1 ...................................................................................................... 18
Information Sheet 2- Preparing and handling samples ......................................... 19
Self-Check – 2 ...................................................................................................... 23
Information Sheet 3- Applying sampling techniques ............................................. 24
Self-Check – 3 ...................................................................................................... 26
Information Sheet 4- Taking representative sample ratio ..................................... 27
Self-Check –4 ....................................................................................................... 30
Information Sheet 5- Identifying and reporting defects ......................................... 31
Self-Check – 5 ...................................................................................................... 34
Information Sheet 6- Recording sample information as workplace information .... 35
Principles of record keeping practices .................................................................. 36
Self-Check –6 ....................................................................................................... 38
Information Sheet 7- Workplace housekeeping standards ................................... 39
Self-Check –7 ....................................................................................................... 41
Operation Sheet 1- Collecting Sample.................................................................. 42
Operation Title: Collecting Sample of Honey ........................................................ 42
Operation Sheet 2- Collecting Sample.................................................................. 43
LAP TEST ............................................................................................................. 44
List of Reference Materials ................................................................................... 45

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LG #22 LO #1- Prepare for sampling
Instruction sheet
This learning guide is developed to provide you the necessary information regarding the
following content coverage and topics:
 Identifying sampling requirements
 Preparing sampling equipment, containers and labels
This guide will also assist you to attain the learning outcomes stated in the cover page.
Specifically, upon completion of this learning guide, you will be able to:

 Identify sampling requirements in accordance with the sampling plan and

procedure.
 Preparing sampling equipment, containers and labels.
Learning Instructions:

1. Read the specific objectives of this Learning Guide.

2. Follow the instructions described below.
3. Read the information written in the ―Information Sheets‖. Try to understand what are
being discussed. Ask your trainer for assistance if you have hard time understanding
them.
4. Accomplish the ―Self-checks‖ which are placed following all information sheets.
5. Ask from your trainer the key to correction (key answers) or you can request your
trainer to correct your work. (You are to get the key answer only after you finished
answering the Self-checks).
6. If you earned a satisfactory evaluation proceed to ―Operation sheets
7. Perform ―the Learning activity performance test‖ which is placed following
―Operation sheets‖ ,
8. If your performance is satisfactory proceed to the next learning guide,
9. If your performance is unsatisfactory, see your trainer for further instructions or go
back to ―Operation sheets‖.

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Information Sheet 1- Identifying sampling requirements

1.1 Introduction
Sample is portion of a material collected according to a defined sampling procedure.
The size of any sample should be sufficient to allow all anticipated test procedures to be
carried out, including all repetitions and retention samples. If the quantity of material
available is not sufficient for the intended analyses and for the retention samples, the
inspector should record that the sampled material is the available sample and the
evaluation of the results should take account of the limitations that arise from the
insufficient sample size.

The objective of this unit is required to understand the requirements of sampling plans,
and to collect and transfer samples to retain sample integrity. Following specific
sampling procedures such as aseptic sampling is considered in this learning guide. The
sampling equipment include mainly sampling under standard conditions and sampling
after processes are adjusted in response to variation or non-conformance

1.2 Sampling Requirements

Sampling is the act of selecting a certain portion, number of containers or product units
from a particular lot of the beeswax and honey. Regulatory samples should be collected
in two sets and divided into four subsets. The category of analysis for foods should be
defined according to the requirement for regulatory or monitoring purpose.

 Chemical analysis: Required chemical tests to prove the safety of the product.
Nutritional tests required if product exhibits a claim
 Microbial analysis: Test for Absence of pathogens and safety in microbial counts
 Physical analysis: Test for extraneous matter, damaged product
 Sensory analysis: Test for retention of original characteristics including flavour,
texture etc and other expected characteristics

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Sampling method
That part of the sampling procedure dealing with the method prescribed for withdrawing
samples.

Sampling unit

Sampling unit is the discrete part of a consignment such as an individual package, drum
or container.

Selected sample

Selected sample is sample obtained according to a sampling procedure designed to

select a fraction of the material that is likely to have special properties. A selected
sample that is likely to contain deteriorated, contaminated, adulterated or otherwise
unacceptable material is known as an extreme sample.

Purpose of sampling

Sampling may be required for different purposes, such as pre-qualification; acceptance

of consignments; batch release testing; in-process control; special controls; inspection
for customs clearance, deterioration or adulteration; or for obtaining a retention sample.
The tests to be applied to the sample include:
 verifying the identity
 performing complete analogous testing
 performing special or specific tests

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 Self-check 1 Written test

Name…………………………………………… ID………………………… Date…….

Directions: Answer all the questions listed below. Examples may be necessary to aid
some explanations/answers.

Test II: Short Answer Questions

1. What does sample and sampling mean? (2 points)
2. Mention and discuss the requirements of sampling (12 points)
3. How prepare honey sample for analysis (6 points)

Note: Satisfactory rating - 20 points Unsatisfactory - below 20 points

Answer Sheet
Score = ___________

Rating: ____________
You can ask you teacher for the copy of the correct answers.

Name: _________________________ Date: _______________

Short Answer Questions

1. ________________________________________________________________

________________________________________________________________

2. ________________________________________________________________

________________________________________________________________

3. ________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

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Information Sheet 2- Preparing sampling equipment, containers and labels

2.1 Sampling facilities

Sampling facilities are facilities used to perform the sampling process. Sampling
equipments, containers and labels are categorized under sampling facilities. Sampling
facilities should be designed to:
 prevent contamination of the opened container, the materials and the operator
 prevent cross-contamination by other materials, products and the environment
 protect the individual who samples (sampler) during the sampling procedure.
Sampling from large containers of starting material or bulk products can present
difficulties. Whenever possible, this work should be carried out in a separate, closed
cubicle within the warehouse, to reduce the risk of contamination (e.g. by dust) of either
the sample or the materials remaining in the container, or of cross-contamination.

Some materials should be sampled in special or dedicated environments (e.g. when

sampling articles for which contamination with dirt or particles from the environment
should be avoided, such as aerosol valves, hormones and penicillins).

Generally, taking the original sales pack as a sample from outlets such as pharmacies
or hospitals does not present problems. However, the inspector should ensure that the
quantity of sample taken is sufficient for the intended analyses and for the retention
samples, and that all units sampled are derived from the same batch and preferably
from the same location.

2.2 Sampling Equipment

The laboratory sample must be placed in a clean, inert container which provides secure
protection from contamination, damage and leakage. Material of the container should be
inert. Containers used for sampling should be air tight for chemical analysis and sterile
for microbiological analysis. The container should be sealed, the sampling record must
be attached and the sample delivered to the laboratory as soon as practicable.
Containers liquid/semi-solid products should preferably be of inert materials, glass or

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plastic. The containers should preferably be of appropriate size, capable of air-tight
closure and preferably dark-coloured so as to prevent light-based degradation.

There are about seven types of equipment and materials used to taking sample from
most of food products. These include:
1. Mechanical blender. Several types are available. Use blender that has several
operating speeds or rheostat. The term "high-speed blender" designates mixer with
4 canted, sharpedge, stainless steel blades rotating at bottom of 4 lobe jar at
10,000-12,000 rpm or with equivalent shearing action. Suspended solids are
reduced to fine pulp by action of blades and by lobular container, which swirls
suspended solids into blades. Wiring blender, or equivalent, meets these
requirements.
2. Stomacher and sterile stomacher bags
3. Sterile glass or metal high-speed blender jar, 1000 ml, with cover, resistant to
autoclaving for 60 min at 121°C
4. Balance, with weights; 2,000 g capacity, sensitivity of 0.1 g
5. Sterile beakers, 250 ml, low-form, covered with aluminum foil
6. Sterile graduate pipets, 1.0 and 10.0 ml
7. Sterile knives, forks, spatulas, forceps, scissors, tablespoons, and tongue
depressors (for sample handling)

Figure : Sample collecting Jar (it may be glass or food graded glass)

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 SteriWare ViscoThif- ideal for single
use cream sampling: Avoid time
consuming cleaning with our
disposable ViscoThief samplers. It
takes fast samples of viscous
materials like honey, creams, pastes
and thick fluids.

Figure : Sample collecting Equipment (SteriWare ViscoThif)

Figure : Sample collecting Equipments (Sampling trowel and Plastic bottles, wide opening, not
transparent)

2.3 Containers

Preferable type of container used for chemical and microbiological analysis should be
the same for ease. Samples of food which are not pre-packed or opened cans or
packets of foods should first be placed in clean, dry leak-proof containers such as wide-
mouth glass or food quality plastic jars, stainless metal cans or disposable food quality
plastic bags. Jars, bottles or cans should be suitably closed. Disposable food quality
plastic bags should be sealed securely after filling so that they cannot leak or become
contaminated during normal handling. Samples of alcoholic drinks should be placed in
glass bottles. Samples for microbiological examination should be taken and handled in
a manner that eliminates the risk of contamination during the sampling process.

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 Figure : Jar used as a container for honey

2.4 Labels

Labeling may seem like a simple task. But when you think about it, your lab labels are
an integral part of the success of your lab. They house critical data, and without them,
your samples would be unreliable and simply irrelevant. Those labels are your source of
identification, and if implemented correctly they are the foundation of your internal
sample management process.

Labels are a powerful tool for laboratory success. In the end, labeling is a bit more
complex than it may seem. But those labels can be a powerful, effective tool that
impacts the overall success of not only your lab, but labs around the world. Labels can
increase efficiency; improve accuracy; reduce errors; and enable a scientific community
to share data, resources and learning.

As technology continues to progress and regulatory requirements continue to expand,

there‘s no doubt that laboratories are going to see a number of advancements relating
to labeling and identification in the future. Now is the time to implement a productive
labeling system that accounts for the flow and processes of your lab—both for today
and for tomorrow. The integrity of your data and the quality of your services depend on
it.

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 Figure : Labels on sample of honey

The label should also specify the nature of analysis to be conducted Qualitative,
Quantitative, Microbiological and Chemical. Sample of honey must be labelled with
information including:
 date of extraction
 apiary identification
 floral source (code)
 batch number (if relevant)
 identification number of the drum from which the sample has been taken.

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 Self-Check – 2 Written test

Name…………………………………………… ID………………………… Date…….

Directions: Answer all the questions listed below. Examples may be necessary to aid
some explanations/answers.

Test I: Short Answer Questions

1. Mention the seven types of equipment and materials used to taking sample from
most of food products (7 points)
2. What is the designed purpose of Sampling facilities (3 points)
3. Discuss sampling equipment, container and labels in sampling of honey (5
points)
4. Mention the information required to label on honey sample (5 points)

Note: Satisfactory rating - 20 points Unsatisfactory - below 20 points

Answer Sheet
Score = ___________
You can ask you teacher for the copy of the correct answers.
Rating: ____________
Name: _________________________ Date: _______________

Short Answer Questions

1. ________________________________________________________________

________________________________________________________________

2. ________________________________________________________________

________________________________________________________________

3. ________________________________________________________________

________________________________________________________________

4. ________________________________________________________________

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LG #23 LO #2- Collect samples
Instruction sheet
This learning guide is developed to provide you the necessary information regarding the
following content coverage and topics:
 Collecting samples
 Preparing and handling samples
 Applying sampling techniques
 Taking representative sample ratio
 Identifying and reporting defects
 Recording sample information as workplace information
 Workplace housekeeping standards
This guide will also assist you to attain the learning outcomes stated in the cover page.
Specifically, upon completion of this learning guide, you will be able to:
 Collect samples according to sampling procedures and the requirements of the
sampling plan
 Handle and prepare samples to preserve sample and source integrity
 Apply sampling techniques based on sampling procedures
 Take representative sample ratio according to sampling procedures
 Identify and report defects or abnormalities in source material and/or sample
 Record sample information according to workplace information
 Meet the workplace housekeeping standards
Learning Instructions:
1. Read the specific objectives of this Learning Guide.
2. Follow the instructions described below.
3. Read the information written in the ―Information Sheets‖. Try to understand what are
being discussed. Ask your trainer for assistance if you have hard time understanding
them.
4. Accomplish the ―Self-checks‖ which are placed following all information sheets.
5. Ask from your trainer the key to correction (key answers) or you can request your
trainer to correct your work. (You are to get the key answer only after you finished
answering the Self-checks).
6. If you earned a satisfactory evaluation proceed to ―Operation sheets
7. Perform ―the Learning activity performance test‖ which is placed following
―Operation sheets‖ ,
8. If your performance is satisfactory proceed to the next learning guide,
9. If your performance is unsatisfactory, see your trainer for further instructions or go
back to ―Operation sheets‖.

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Information Sheet 1- Collecting samples

Samples are collected according to sampling procedures and the requirements of the
sampling plan.

1.1 Sampling Procedure

Sampling procedures are the complete sampling operations to be performed on a

defined material for a specific purpose. A detailed written description of the sampling
procedure is provided in the sampling protocol. The objective of the sampling
procedures is to ensure that any sample procured is a ‗fair sample‘ that accurately
reflects the constituents of the bulk material being sampled. As a general there are four
procedures to be followed at sample taking from food and beverage products. These
are:
General Sampling Procedure: Sampling procedures should be performed in
accordance with appropriate Standards related to the commodity of concern.

Employment of Food Safety Officer or Sampling Personnel’s: Sampling should be

performed by persons trained in the techniques of sample collection by the importing
country

Material to be Sampled: Each lot that is to be examined must be clearly defined. The
appropriate regulatory body should stipulate how a consignment should be handled in
instances where no lot designation exists.

Representative Sampling: The representative sampling is a procedure used for

drawing or forming a representative sample. The requirements of this clause shall be, if
needed, completed by procedures (such as how to collect and to prepare a sample).
But, in detail there should be perform under sampling procedures the following
activities.

 Define each lot that is to be examined must be clearly

 Identify appropriate sampling equipments
 Clean equipments based on the requirement standard

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  Taking a representative sample
 Labeling on the container
 Send to the laboratory or Examine the analysis of the required parameters from the
sample
 Identify the findings with the standard
 Record keeping and report to the appropriate personnel
1.2 Sampling plan

Sampling plan is the description of the location, number of units and/or quantity of
material that should be collected, and associated acceptance criteria. The choice of a
sampling plan should always take into consideration the specific objectives of the
sampling and the risks and consequences associated with inherent decision errors.

Sampling plans are required which ensure that fair and valid procedures are used when
food is being controlled for compliance with a particular commodity standard. Since
numerous, yet often complex, sampling plans are available it is the purpose of these
guidelines to help those responsible for sampling to select sampling plans that are
appropriate for statistical inspections under specifications laid down in standards. No
sampling plan can ensure that every item in a lot conforms. These sampling plans are
nevertheless useful for guaranteeing an acceptable quality level.

Governments and other users should address for the selection of appropriate sampling
plans, when setting-up specifications.
 Nature of the control
 Characteristic applicable to each individual item of the lot
 Characteristic applicable to the whole lot (statistical approach)
 Nature of the characteristic to control
 Qualitative characteristic (characteristic measured on a pass/failed or similar
basis, i.e. presence of a pathogen micro-organism)
 Quantitative characteristic (characteristic measured on a continuous scale, for
example a compositional characteristic)

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  Choice of the quality level (AQL or LQ)
 In accordance with the principles laid down in the FSSA Manual and with the
type of risk: critical/non-critical non-conformities.
 Nature of the lot
 Bulk or pre-packed commodities
 Size, homogeneity and distribution concerning the characteristic to control
 Composition of the sample
 Sample composed of a single sampling unit
 Sample composed of more than one unit (including the composite sample)
 Choice of the type of sampling plan

Sampling plan needs to be specified. Single sampling plans for inspections of percent
non-conforming items by attributes can be used. Sampling should be done considering
the no. and nature of parameters to be assessed. Attribute sampling plan can be used
when evaluating isolated lots. Variable method can be used if less no. of parameters is
to be assessed. Sampling plan for lots moving in international trade are to be selected
by attributes indexed by limiting quality level.
Sampling plan of honey sampling
 Consignments for customs clearance – Sampling from barrels or drums.
 One sample is usually taken as representing the goods covered by the same
customs declaration.
 Additional aggregate samples should be created from consignments containing
different products or lots.
1.3 Honey Sample Collection Instructions

This instruction will be used for sampling from collection area or on site (from hive).

1. Collect the honey sample at the time of your pre-winter (on site) or at room
temperature at receiving area to meet the sample quality.
2. Collect a representative sample: If honey is collected from the same drum or only for
one drum take from take a representative sample from three equal depth using
StirWar ViscoThif. Collecting honey from a different drum or hive will prevent us

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 from identifying meaningful associations between the number of mites and
biomarkers in the honey.
3. Using the Hive Science app, scan the barcode on the honey sample collection tube
and StirWar ViscoThif for taking sample of honey in drum/container.
4. Using your hive tool, create a small V-shaped groove in comb containing sealed
honey cells. The groove should be about 2-3 inches in length, and its point should
face the bottom of the frame. The honey will run to the bottom of the V-shaped
groove for collection into the tube. Collection of small amounts of honey in this way
will not adversely affect your bees. The bees will quickly repair the comb.
5. Collect dripping honey directly into the pre-labeled, black collection tube until it is
nearly full.
6. Please DO NOT mix the honey sample with any other liquids or add anything else to
the honey.
7. Cap the sample securely.
8. Place the collection tube inside the Whirl-Pak plastic bag so the tube is lying flat
across the bottom. Squeeze the air out of the bag and roll the top down until it
touches the collection tube. Then, fold the wire tabs over to seal the bag closed.

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 Self-Check – 1 Written test

Name…………………………………………… ID………………………… Date…….

Directions: Answer all the questions listed below. Examples may be necessary to aid
some explanations/answers.

Test I: Short Answer Questions

1. What is the base of collecting sample? (2 points)
2. Discuss the 4 types of sampling procedure (8 points)
3. Define and discuss activities performed under sampling procedure and sampling
plan (8 points)

Note: Satisfactory rating – 18 points Unsatisfactory - below 18 points

Answer Sheet
You can ask you teacher for the copy of the correct answers. Score = ___________

Rating: ____________
Name: _________________________ Date: _______________

Short Answer Questions

1. ________________________________________________________________

________________________________________________________________

2. ________________________________________________________________

________________________________________________________________

________________________________________________________________

3. ________________________________________________________________

________________________________________________________________

________________________________________________________________

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Information Sheet 2- Preparing and handling samples

Sampling involves collecting, holding, sealing, storing and delivering the beeswax and
honey samples to the laboratory in the manner that will reflect the condition or state
prevailing at the time it is sampled. Beeswax and honey samples must be prepared,
handled and dispatched in the manner that prevents change of identity, breakage or
spoilage

2.1 Sampling guidelines for preparation and handling

 Use containers that are clean, dry, leak proof, wide mouth, sterile, air tight and of a
size suitable for submission.
 Plastic or glass jar containers that are leak proof may be used for honey.
 All samples packed for dispatch must be secured with shock absorbing materials to
protect them from damage.
 Containers should be wrapped heavily in paper and cushioning material for
dispatch.
 In order to maintain integrity, packages containing beeswax and/or honey samples
should be secured or sealed to prove their authenticity i.e. to ensure they have not
been tampered with or changed, on transit to the laboratory
 Sample size should range between 250gm to 500gm depending on number of
parameters for analysis.
 Samples will be submitted in three portions.
 Each part to be marked and sealed or secured in the manner permitted by its
nature.
 The owner or vendor will be allowed to retain one portion.
 The second portion of the sample will be sent to the laboratory for analysis and the
authorized officer can retain the third sample for future comparisons.
 Dealers of bee products are responsible for submission of samples to the
authorized laboratories.
 Mark each unit of beeswax and/or honey sample with numbers.

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 Every sub-sample must be marked with a sub-number. If necessary, correlate this
number with the manufacturers/processors code number, if there is any.
 For each honey sample collected Authorized Officer (Beekeeping Authorized
Officer) should write a brief report for use by the laboratory and other interested
parties. The report should contain the required information on the label of the
sample.

2.2 Sample Preparation

The preparation varies depending on the nature of sample, Primary sample/Composite

sample or Final sample.

Primary Samples

A primary sample is the ‗portion of product‘ collected from a lot during the first stage of
the sampling process, and will normally be in the form of an item (if collected from a lot
of pre-packed products) or of an increment (if collected from a bulk lot). (However, an
‗increment‘ may be considered to be an ‗item‘ if measurements are made on individual
increments.) As far as it is practicable, primary samples should be taken throughout the
lot and departures from this requirement should be recorded.

Sufficient primary samples of similar size should be collected to facilitate laboratory

analysis. In the course of taking the primary samples (items or increments), and in all
subsequent procedures, precautions must be taken to maintain sample integrity (i.e., to
avoid contamination of the samples or any other changes which would adversely affect
the amount of residues or the analytical determinations, or make the laboratory sample
not representative of the composite sample from the lot).

Composite Sample

When required by the sampling plan, a composite sample is produced by carefully

mixing the primary samples (items) from a lot of pre-packaged products; or by carefully
mixing the primary samples (increments) from a bulk (not pre-packaged) lot.

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Except for economical reasons, this sampling technique is not to be recommended
given the loss of information on sample-to-sample variation due to the combination of
primary samples.

Final Sample
The bulk or bulked sample should, if possible, constitute the final sample and be
submitted to the laboratory for analysis. If the bulk/bulked sample is too large, the final
sample may be prepared from it by a suitable method of reduction. In this process,
however, individual items must not be cut or divided.

2.3 Preparation of honey samples for analysis

Honey, as a natural product, is a pure food source that is good for our health. However,
the widespread use of crop protection agents, antibiotics and other such products mean
that honey may contain substances that have an adverse impact on its quality or which
can even be a potential health risk for humans. Honey is therefore subject to a wide
range of analyses for quality assurance purposes and to protect consumers. Despite a
large number of parameters that are included in the analyses, the initial treatment of the
honey is generally the same.

Figure : Sampled honey can have different consistency and colour

Sample preparation of honey consider the following activities:

 The honey samples are taken from their containers and divided into aliquots.

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  Extraction is then carried out and the extracts sent for analysis.
 Laboratory centrifuges are used during the extraction procedure.
 A solvent is added to the sample and the substance to be detected enters the
solvent and is separated from the other constituents of the sample through the
centrifugation procedure.
 The supernatant is removed by pipette and analyzed.

2.4 Handling Sample

Sample collected as part of the original sampling process and reserved for future
testing. The size of a retention sample should be sufficient to allow for at least two
confirmatory analyses. In some cases statutory regulations may require one or more
retention samples, each of which should be separately identified, packaged and sealed.
Container used to store a sample should not interact with the sampled material nor
allow contamination. It should also protect the sample from light, air and moisture, as
required by the storage directions for the food product or related material sampled.

As a general rule the container should be sealed and preferably tamper-evident. Liquid
samples should be transported in suitable bottles closed by screw tops with inert liners
that provide a good vapor-proof (moisture-proof) seal for the contents. Suitable screw-
top jars in exceptional cases only should be used for solid or semi-solid pharmaceutical
products. Packaging materials similar to those in which the bulk is supplied should be
used for long-term storage.

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 Self-Check – 2 Written test

Name…………………………………………… ID………………………… Date…….

Directions: Answer all the questions listed below. Examples may be necessary to aid
some explanations/answers.

Test I: Short Answer Questions

1. What are the three types of sample preparation? (3 points)
2. Discuss the retention of sample (2 points)
3. Mention at least ten of sampling guidelines for preparation and handling (10
points)

Note: Satisfactory rating - 15 points Unsatisfactory - below 15 points

Answer Sheet
Score = ___________
You can ask you teacher for the copy of the correct answers.
Rating: ____________
Name: _________________________ Date: _______________

Short Answer Questions

1. ________________________________________________________________

________________________________________________________________

2. ________________________________________________________________

________________________________________________________________

________________________________________________________________

3. ________________________________________________________________

________________________________________________________________

________________________________________________________________

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Information Sheet 3- Applying sampling techniques

There are several different sampling techniques available, and they can be subdivided
into two groups: probability sampling and non-probability sampling. In probability
(random) sampling, you start with a complete sampling frame of all eligible individuals
from which you select your sample. In this way, all eligible individuals have a chance of
being chosen for the sample, and you will be more able to generalize the results from
your study. Probability sampling methods tend to be more time-consuming and
expensive than non-probability sampling. In non-probability (non-random) sampling, you
do not start with a complete sampling frame, so some individuals have no chance of
being selected. Consequently, you cannot estimate the effect of sampling error and
there is a significant risk of ending up with a non-representative sample which produces
non-generalizable results. However, non-probability sampling methods tend to be
cheaper and more convenient, and they are useful for exploratory research and
hypothesis generation.

Sampling technique is chosen one of the following techniques such as sub-sampling or

random or systematic sampling. However, sampling should be random and without
prior intimation to the food business operator.

Random Sampling Techniques

Samples should be taken in the right manner to maintain the integrity and homogeneity
of the sample. Sample can be taken while conducting inspection of the premises. Prior
notice is not mandatory but receipt to be given to the owner, in-charge, operator on
completion of inspection and prior to leaving the premises.

There are 4 main types of random sampling technique can be identified.

 The simple random sampling: for the simple random sampling method, any
sample from the population has an equal chance of being drawn, that is, every
sample has the same probability of being selected.

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  Stratified random sampling: the stratified random sampling method is based on
the fact that sometimes the entire population might embrace certain number of
distinct samples which would be divided into subpopulations.
 Systematic sampling: when the population can be ordered in some scheme and
the samples are drawn at regular intervals through that ordered list, then the
sampling method is called systematic sampling. For this method and to start the
sampling is convenient to select the first sample randomly and then drawn the
next samples at regular fixed intervals till the end of the list. In case of random
sampling the items are collected in such a way that all possible combinations
have same probability of being collected.
 Clustered sampling: In a clustered sample, subgroups of the population are
used as the sampling unit, rather than individuals. The population is divided into
subgroups, known as clusters, which are randomly selected to be included in the
study. Clusters are usually already defined, for example individual GP practices or
towns could be identified as clusters. In single-stage cluster sampling, all
members of the chosen clusters are then included in the study. In two-stage
cluster sampling, a selection of individuals from each cluster is then randomly
selected for inclusion. Clustering should be taken into account in the analysis.

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 Self-Check – 3 Written test

Name…………………………………………… ID………………………… Date…….

Directions: Answer all the questions listed below. Examples may be necessary to aid
some explanations/answers.

Test I: Short Answer Questions

1. Discuss the four types of random sampling technique (6 points)

Note: Satisfactory rating - 5 points Unsatisfactory - below 5 points

Answer Sheet Score = ___________

You can ask you teacher for the copy of the correct answers.
Rating: ____________

Name: _________________________ Date: _______________

Short Answer Questions

1. ________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

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Information Sheet 4- Taking representative sample ratio

Representative sample taking is one of the sampling procedures (the fourth step). A
representative statistical sampling strategy should be made for batches and lots based
on the volume of material available on-site. Sample ratio is referring to representative
samples size (number) of a population and depends on the size of the population.

Representative sample

The representative sampling is a procedure used for drawing or forming a

representative sample. The requirements of this clause shall be, if needed, completed
by procedures (such as how to collect and to prepare a sample). Random sampling
involves the collection of n items from a lot of N items in such a way that all possible
combinations of n items have the same probability of being collected.

Sample obtained according to a sampling procedure designed to ensure that the

different parts of a batch or the different properties of a non-uniform material are
proportionately represented.

Figure : Taking representative sample from honey in a drum

From the above figure, the honey in drum represents N items and sample 1, sample 2
and sample 3 are represent n items from a lot of N items.

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 Figure :Taking representative sample using StirWar ViscoThif

Figure : Samples taken by Piston-tube sampler into rectangular plastic bottles, size 500 ml with
leak-proof or air tight closure

The sample taking is straightforward but you must follow the following rules:
 each sample must be at least 150 mls
 each sample must be retained for at least 12 months
 samples must be stored in clean containers
 each sample must be labelled with information including:
 Sample number;
 date of extraction
 Product name;

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  Type of the Products;
 Indicate analysis needed where possible;
 Owner‘s codes;
 Owner‘s name and address;
 apiary identification;
 floral source (code);
 batch number (if relevant);
 Size of lot from which sampled;
 Date submitted to the lab;
 Description of sample and method of collection (number and size of units);
 Collectors Identification;
 Name of the sampler or authorized officer,
 Identification number of the drum from which the sample has been taken.

Figure : Representative sample prepared for testing

A representative sample is essential when pathogens or toxins are sparsely distributed

within the food or when disposal of a food shipment depends on the demonstrated
bacterial content in relation to a legal standard.

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 Self-Check –4 Written test

Name…………………………………………… ID………………………… Date…….

Directions: Answer all the questions listed below. Examples may be necessary to aid
some explanations/answers.

Test I: Short Answer Questions

1. What is representative sampling? (2 points)
2. What are rules used for sample taking? (10 points)

Note: Satisfactory rating - 12 points Unsatisfactory - below 12 points

Score = ___________
You can ask you teacher for the copy
Answer of the correct answers.
Sheet
Rating: ____________

Name: _________________________ Date: _______________

Short Answer Questions

1. ________________________________________________________________

________________________________________________________________

2. ________________________________________________________________

________________________________________________________________

________________________________________________________________

________________________________________________________________

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Information Sheet 5- Identifying and reporting defects

Sample should be dispatched in a manner that does not alter the character of the
product. Samples should be dispatched to the Laboratory analysis as soon as practically
possible to avoid any discrepancies in testing.

Defects can occur at preparation, sample taking, sample preparation, sample

dispatching. There are standard on each sampling procedures which prevent sample
from defects.
 Employment of food safety: Sampling should be performed by persons trained in
the techniques of sample collection.
 Time for sample analysis and reporting by the LAB: Sample Analysis should be
considered as per the urgency basis. Minimum time should be taken to analyze and
report the findings of the disputed sample. In either case the sample should be
analyzed and reported within 7 - 14 working days from the date of receipt of samples
by the Public Analyst. Sample reporting should report the results in terms of
conforms/does not confirm.
 Suitable containers: The laboratory sample must be placed in a clean, inert
container which provides secure protection from contamination, damage and
leakage. The container should be sealed, the sampling record must be attached and
the sample delivered to the laboratory as soon as practicable. Containers
liquid/semi-solid products should preferably be of inert materials, glass or plastic.
The containers should preferably be of appropriate size, capable of air-tight closure
and preferably dark-coloured so as to prevent light-based degradation. Samples to
be taken for microbial analysis should be collected in sterile containers.
 Sample preservation/storage during transport: The storage condition will be
determined by the temperature control required for individual products Storage of
non-perishables should maintain the originality of the sample as is during the
sampling conditions. Transportation should be done at temperatures not more than
40C. Care should be taken to provide maximum protection from pilferage.

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 Define time: For microbiological samples analysis should initiate within 24 hours of
sample being drawn. For chemical tests analysis has to be initiated within 48 to 72
hours. Samples should be transported and stored under conditions which inhibit
changes in microbial numbers and be delivered to the laboratory without undue
delay. The final part to be submitted to the analyst should be transmitted as soon as
practicable after sampling.

Sampling Report
The sampling report should include:
 the reason for sampling
 the origin of sample
 the sampling method
 the date and place of sampling
 any additional information like transport time and conditions
Any deviation/defect/ from the specified sampling procedure to be reflected should be
found in report.
Defects to be Report
 In the event of any argument over the composition or other supposed defect in the
sample, as decided by the court, or by mutual agreement of the authorized officer
and the owner of the food.
 Contamination may occur due to the absences of the cleaning sampling equipment,
using equipments with wet and foreign odors. Using sharp objects should be
avoided to prevent the possibility of damage to the surface of the equipment.
 If samples are improperly collected and mishandled or are not representative of the
sampled lot, the laboratory results will be meaningless. Because interpretations
about a large consignment of food are based on a relatively small sample of the lot,
established sampling procedures must be applied uniformly.
 Use of a propane torch or dipping the instrument in alcohol and igniting is
dangerous and may be inadequate for sterilizing equipment. Instead of this Sterilize
one-piece stainless steel spoons, forceps, spatulas, and scissors in an autoclave or
dry-heat oven.

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  Penetrating of ink on the plastic sample container due to the use of a felt pen.
 Insufficient sample, unopened sample and non-homogenous sample may occur
due to the inappropriate representative sample taking sample preparation.

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 Self-Check – 5 Written test

Name…………………………………………… ID………………………… Date…….

Directions: Answer all the questions listed below. Examples may be necessary to aid
some explanations/answers.

Test I: Short Answer Questions

1. Where defects can occur in sampling procedure? (4 points)
2. Mention the standards on each sampling procedures which prevent defects of
sample (5 points)
3. What are contents include in sampling report? (6 points)

Note: Satisfactory rating - 5 points Unsatisfactory - below 5 points

Score = ___________
You can ask you teacher forAnswer Sheet
the copy of the correct answers.
Rating: ____________

Name: _________________________ Date: _______________

Short Answer Questions

1. ________________________________________________________________

________________________________________________________________

2. ________________________________________________________________

________________________________________________________________

3. ________________________________________________________________

________________________________________________________________

________________________________________________________________

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Information Sheet 6- Recording sample information as workplace
information

6.1 Workplace information

Sampling should be performed in an area or booth designed for and dedicated to this
purpose, although this will not be possible where samples are required to be taken from
a production line (e.g. in-process control samples) where possible. The area in which
the sample was taken should be recorded in the sampling record and a sequential log
should be kept of all materials sampled in each area. Maintenance of sample
information may include:
 use of appropriate personal protective clothing,
 clean sampling tools and containers (sterilized tools/ containers for aseptic
sampling),
 temperature control and addition of preservatives as required
Workplace information used to record information include
 Standard Operating Procedures (SOPs)
 Manufacturers specifications
 production schedules and instructions,
 manufacturers' advice and sampling plans
 company policies and procedures
 regulatory and licensing requirements
 legislative requirements and industrial awards and agreements

6.2 Sampling Record

Written record of the sampling operations carried out on a particular material for a
defined purpose. The sampling record should contain the batch number, date and place
of sampling, reference to the sampling protocol used, and a description of the
containers and of the materials sampled, notes on possible abnormalities, together with
any other relevant observations, and the name and signature of the inspector.

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Principles of record keeping practices

1. Complete records in real time whenever possible. Recording after-the-fact (from

memory) can often lead to errors.
2. Have records that are as accurate as possible. Unconfirmed diagnosis or
suspicion of a pest should be identified as such.
3. Be aware that errors in entering information should be struck-through, dated, and
initialed, rather than erased or otherwise obscured.
4. Know that dated and properly identified digital camera images are a useful
supplement to written records.
5. File all documents such as receipts, invoices, diagnostic reports, and permits in a
secure location.

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6.3 Sample collection form

Serial number:…………………….……..……
Name of location/place where sample was taken: ...........................................................
Address (with telephone and fax number, if applicable).....................................................
……………………………………………………………………………………………………...
Date of sampling: ..................................................

Names of people who took samples:

1. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Product name of the sample: .............................……………………………………………
Name of (active) starting material (INN, generic or scientific name) with dosage
strength:.............................................................................................................................
Dosage form (tablet, capsule, etc.): ..................................................................................
Batch/lot number: ................................................. Date of manufacturing: . . . . . . . . . . . .
Expiry date: ............. Registration or licence number (if applicable): ................................
Name of the manufacturer: ..........................................
Number of sample unit taken (tablet, capsule, etc.: at least 20 but not more than 30
units): ...........................................................................................................................
Brief physical/visual description of sample: ...................................................................
...........................................................................................................................................
..... …………………………………………………………………………………………………

Signature of person (s)

-----------------------------------------
Signature of representative of the taking samples establishment where sample(s) was
taken (optional) 1. . . . . . . . . . . . . . . . . . . . .
2. . . . . . . . . . . . . . . . . . .

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 Self-Check –6 Written test

Name…………………………………………… ID………………………… Date…….

Directions: Answer all the questions listed below. Examples may be necessary to aid
some explanations/answers.

Test I: Short Answer Questions

1. Mention the three type of information to be maintained in sampling? (3 points)
2. Mention workplace information used to record information? (7 points)
3. Define sample recording (2 points)
4. What are the principles of record keeping practices? (5 points)

Note: Satisfactory rating - 5 points Unsatisfactory - below 5 points

Score = ___________
You can ask you teacher forAnswer Sheet
the copy of the correct answers.
Rating: ____________

Name: _________________________ Date: _______________

Short Answer Questions

1. ________________________________________________________________

________________________________________________________________

2. ________________________________________________________________

________________________________________________________________

3. ________________________________________________________________

________________________________________________________________

4. ________________________________________________________________

________________________________________________________________

________________________________________________________________

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Information Sheet 7- Workplace housekeeping standards

Workplace housekeeping standard applied for conducting sampling procedure of bee

product processing is consider standards of cleaning in the food and beverage
processing industry. For sophisticated and safety-conscious food factories, using
traditional tools such as rags, scrubbing brushes and hoses are no longer an ideal fit.
The following are best practice cleaning methods to follow for the food and beverage
processing industry.

1. Wet vs dry cleaning

Traditional cleaning methods include hosing down chemical, scraps, oils and grease.
The main flaw with this method is that it doesn‘t agitate the surface, which is
fundamental to getting deep within the surface, including any pores and crevices. A
process that combines a 4-in-1 approach of washing, scrubbing, steaming and drying
food processing equipment and surfaces is ideal. These steps allow for not only
sterilization (if steam temperature is high enough) but a mechanical agitation, which
allows for the removal of food scraps, dirt and grime.

When looking at a steam cleaning processes, it‘s important that ‗dry‘ steam is used. The
dry component significantly reduces the risk of residue build-up or the occurrence of
moist/wet floors, which can lead to slips and falls. Another critical factor when it comes
to wet vs dry cleaning is that some processing equipment shouldn‘t get wet. Wet
equipment can lead to machinery faults and rust.

2) Automated and interval cleaning

Traditionally, cleaning could only be done either before production or after, and if it
occurred during production hours, machines would need to be turned off for the
cleaning to occur.

Inline cleaning systems are modern methods that allow for food and beverage
processing equipment to be steamed, vacuumed and removed of any waste in one
process, without the need to stop and swap equipment or tools. This greatly reduces the

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risk of contamination further down the production line. Surfaces receive a deep clean
while production is occurring rather than a wipe down at the end. It also reduces
resources, labor and downtime.

Validation of cleaning processes

An increase in regular ATP testing is becoming a standard in many food and beverage
processing factories. ATP testing allows for microorganisms to be detected and
subsequently prevent contamination. Using invisible or fluorescent lights is becoming a
popular auditing tool in industries where contamination prevention or infection is
paramount. Some microorganisms can be detected under fluorescent light.

A cleaning audit can also be taken one step further when using florescent tools. Areas
to be cleaned in a factory can be marked with an ‗invisible marker‘. Once cleaning has
occurred, a fluorescent torch can be used to see if the invisible markers are still present.
If invisible marks are still present, then the surface has not been adequately cleaned.

Stricter infection control procedures

Implementing procedures to ‗safeguard‘ a food and beverage processing environment is

almost becoming just as important as the cleaning itself. An example of a safeguarding
process can be seen in the use of ultraviolet (UV) light methods. UV light continues to
protect and sterilise an environment post cleaning. If a surface is contaminated during
production hours, this leaves 12 hours or more for microbes to grow while the factory is
closed for the day or in non-production hours. UV light will reduce the risk of this
contamination from occurring by acting as a ‗night watch‘ for bacteria during production
downtime.

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 Self-Check –7 Written test

Name…………………………………………… ID………………………… Date…….

Directions: Answer all the questions listed below. Examples may be necessary to aid
some explanations/answers.

Test I: Short Answer Questions

1. What the standard housekeeping for bee product processing? (2 points)
2. Discuss the two best practice cleaning methods to follow for the food and
beverage processing industry (4 points)
3. Discuss validation of cleaning processes (2 points)
4. Discuss the stricter infection control procedures (2 points)

Note: Satisfactory rating - 10 points Unsatisfactory - below 10 points

Score = ___________
Answer Sheet
You can ask you teacher for the copy of the correct answers.
Rating: ____________

Name: _________________________ Date: _______________

Short Answer Questions

1. ________________________________________________________________

________________________________________________________________

2. ________________________________________________________________

________________________________________________________________

3. ________________________________________________________________

________________________________________________________________

4. ________________________________________________________________

________________________________________________________________

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 Operation Sheet 1- Collecting Sample

Operation Title: Collecting Sample of Honey

Purpose To acquire knowledge, skill and attitude by performing collecting
sample of honey from receiving area /honey in drum/
Supplies and equipment needed or useful for sample collecting of
Equipment, honey include:
tools and  StirWar VisicoThif , sample container (jar), Thermometer, marker
materials (for labeling), measuring tape
 Honey in drum/ bucket & distilled water
Conditions or  Services, equipment‘s and materials should be available
situations for  Appropriate working area for receiving and collecting sample.
the operations
Procedures 1. Wear the appropriate PPE
2. Identify the availability of service, all equipments and materials
3. Measure the length of the drum/container which contain honey
and make a mark on the three equal length
4. Collect representative sample using the appropriate sampling
equipment
5. Transfer the sample in to jar and cape it properly
6. Labelling with the required information
7. Control your sample from any contamination
8. Clean all equipments used and working area
9. Record and report to the appropriate personnel
Precautions  Care should be taken while collecting sample (free from
contamination)
 Using the appropriate sample collecting equipment
Quality criteria  Sample representatives
 Handling temperature
 Accuracy of samples and sampling
 The quality of report

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 Operation Sheet 2- Collecting Sample
Operation Title: Collecting Sample from Combed Honey

Purpose To acquire knowledge, skill and attitude by performing collecting

sample of honey from combed honey
Supplies and equipment needed or useful for sample collecting of
Equipment, honey include:
tools and  Whirl-Pak plastic bag, sample collecting tube, Thermometer,
materials marker (for labeling), and other hive tool
 Combed Honey
Conditions or  Services, equipment‘s and materials should be available
situations for  Appropriate sample collecting area
the operations
Procedures 1. Wear the appropriate PPE
2. Identify the availability of service, all equipments and materials
3. Make V-shape groove in comb containing sealed honey cells
4. Collect honey in to sample bag
5. Cap the sample
6. Place the collection tube inside the Whirl-Pak plastic bag
7. Squeeze the air out of the bag and roll the top down until it
touches the collecting tube
8. Fold the wire tabs over to seal the bag closed
9. Labelling with the required information
10. Clean all equipments used and working area
11. Record and report to the appropriate personnel
Precautions  Care should be taken while collecting sample (free from
contamination)
 Using the appropriate sample collecting equipment
Quality criteria  Sample representatives
 Handling temperature
 Accuracy of samples and sampling
 The quality of report

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 LAP TEST Performance Test

Name………………………………. ID……………………………..
Date…………………………………….

Time started: ________________________ Time finished: ________________

Instructions: Given necessary templates, tools and materials you are required to
perform the following tasks within 4 hour. The project is expected from
each student to do it.

Project title: Collecting Sample

Task-1:- performing collecting sample of honey from receiving area /honey in drum/
Task-2:- performing collecting sample of honey from honey with comb

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 List of Reference Materials

1) WHO, 2007, Quality assurance of pharmaceuticals, A compendium of guidelines

and related materials, Volume 2, 2nd updated edition Good manufacturing practices
and inspection.
2) FSSAI, 2016, Manual on General Guidelines on Sampling, Food Safety and
Standards Authority of India Ministry of Health and Family Welfare Government of
India New Delhi.
3) Yeshitila Eshete, 2018, Beehive Product Processing and Quality Assurance
Guideline, Honey and Bees wax Product Processing and Research Department,
Ministry of Industry, Ethiopian Meat, Dairy and Industry Development Institute
(EMDIDI).
4) Helen Barratt and Saran Shantikumar, 2018, Methods of sampling from a
population.

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 AKNOWLEDGEMENT

We wish to extend thanks and appreciation to the many representatives of TVET

instructors and respective industry experts who donated their time and expertise to the
development of this Teaching, Training and Learning Materials (TTLM).

We would like also to express our appreciation to the TVET instructors and respective
industry experts of Regional TVET Bureau, TVET College/ Institutes, Bishoftu
Management institute, BEAR II UNESCO project and Federal Technical and Vocational
Education and Training Agency (FTVET) who made contributions for the development
of this TTLM with required standards and quality possible.

This TTLM was developed on September 2020 at Bishoftu, Management Institute

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 The trainers who developed the Learning Guide
No Name Level Educational Region E-mail
background
1. Alemayehu Tolera Gemeda A Animal production Oromia [email protected]

2. Ayele Mengesha Mosisa A Animal nutrition Oromia [email protected]

3. Kebebush Tessema Beyene A Food science and post- Sidama [email protected]

harvest technology