Animal and vegetable fats and oils - Sampling (ISO 5555:2001)

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1 Irish Standard I.S. EN ISO 5555:2001&A1:2014 Animal and vegetable fats and oils - Sampling (ISO 5555:2001) CEN 2014 No copying without NSAI permission except as permitted by copyright law.

2 I.S. EN ISO 5555:2001& A1:2014 Incorporating amendments/corrigenda/national Annexes issued since publication: EN ISO 5555:2001/A1:2014 The National Standards Authority of Ireland (NSAI) produces the following categories of formal documents: I.S. xxx: Irish Standard national specification based on the consensus of an expert panel and subject to public consultation. S.R. xxx: Standard Recommendation recommendation based on the consensus of an expert panel and subject to public consultation. SWiFT xxx: A rapidly developed recommendatory document based on the consensus of the participants of an NSAI workshop. This document replaces/revises/consolidates the NSAI adoption of the document(s) indicated on the CEN/CENELEC cover/foreword and the following National document(s): NOTE: The date of any NSAI previous adoption may not match the date of its original CEN/CENELEC document. This document is based on: EN ISO 5555:2001 This document was published under the authority of the NSAI and comes into effect on: Published: ICS number: NOTE: If blank see CEN/CENELEC cover page NSAI 1 Swift Square, Northwood, Santry Dublin 9 T F E W NSAI.ie Sales: T F W standards.ie Údarás um Chaighdeáin Náisiúnta na héireann

3 Correction Notice Reference: Title: EN ISO 5555:2001/A1:2014 Animal and vegetable fats and oils - Sampling - Amendment 1: Flexitanks (ISO 5555:2001/Amd 1:2014) Work Item: Brussels, please include the following minor editorial correction(s) in the document related to: the following language version(s) : English French German for the following procedure : PQ/UQ Enquiry 2nd Enquiry Parallel Enquiry 2 nd Parallel Enquiry Formal Vote 2 nd Formal Vote Parallel Formal Vote 2 nd Parallel Formal Vote UAP TC Approval 2 nd TC Approval Publication Parallel Publication It has been brought to our attention that this document, issued on , requires modification. The reference of ISO standard ISO 5555:2001/Amd 1:2014 have been modified at the end of the titles. Forewords have been updated accordingly. Please find enclosed the updated English and French version. We apologise for any inconvenience this may cause. DEL/FO004 (April 2013) Avenue Marnix, 17 B-1000 Bruxelles Tel : Fax :

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5 EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM EN ISO 5555:2001/A1 July 2014 ICS English Version Animal and vegetable fats and oils - Sampling - Amendment 1: Flexitanks (ISO 5555:2001/Amd 1:2014) Corps gras d'origines animale et végétale - Échantillonnage - Amendement 1: Citernes souples (ISO 5555:2001/Amd 1:2014) Tierische und pflanzliche Fette und Öle - Probenahme - Änderung 1: Probenahme aus Flexitanks (ISO 5555:2001/Amd 1:2014) This amendment A1 modifies the European Standard EN ISO 5555:2001; it was approved by CEN on 4 July CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for inclusion of this amendment into the relevant national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member. This amendment exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels 2014 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 5555:2001/A1:2014 E

6 EN ISO 5555:2001/A1:2014 (E) I.S. EN ISO 5555:2001&A1:2014 Contents Page Foreword...3 2

7 EN ISO 5555:2001/A1:2014 (E) Foreword 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 analysis 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 withdrawn at the latest by January 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, 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, Latvia, 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/Amd 1:2014 has been approved by CEN as EN ISO 5555:2001/A1:2014 without any modification. 3

8 EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM EN ISO 5555 December 2001 ICS Supersedes EN ISO 5555:1995 English version Animal and vegetable fats and oils - Sampling (ISO 5555:2001) Corps gras d'origines animale et végétale - Echantillonnage (ISO 5555:2001) Tierische und pflanzliche Fette und Öle - Probenahme (ISO 5555:2001) This European Standard was approved by CEN on 14 December CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards 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 translation under the responsibility of a CEN member into its own language and notified to the Management Centre has the same status as the official versions. 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, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZATION COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG Management Centre: rue de Stassart, 36 B-1050 Brussels 2001 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN ISO 5555:2001 E

9 EN ISO 5555:2001 (E) CORRECTED Foreword This document (ISO 5555:2001) has been prepared by Technical Committee ISO/TC 34 "Agricultural 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 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 publication of an identical text or by endorsement, at the latest by June 2002, and conflicting national standards shall be withdrawn at the latest by June According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom. Endorsement notice The text of the International Standard ISO 5555:2001 has been approved by CEN as a European Standard without any modifications. 2

10 INTERNATIONAL STANDARD ISO 5555 Third edition Animal and vegetable fats and oils Sampling Corps gras d'origines animale et végétale Échantillonnage Reference number ISO 5555:2001(E) ISO 2001

11 ISO 5555:2001(E) I.S. EN ISO 5555:2001&A1:2014 PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISO Central Secretariat accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. ISO 2001 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISO's member body in the country of the requester. ISO copyright office Case postale 56 CH-1211 Geneva 20 Tel Fax Web Printed in Switzerland ii ISO 2001 All rights reserved

12 ISO 5555:2001(E) Contents Page 1 Scope Terms and definitions General principles Requirements for apparatus General Materials Examples of types of sampling instruments Ancillary apparatus Sample containers Sampling technique Methods of sampling General Sampling from vertical cylindrical land tanks Sampling from ships' tanks Sampling from tank wagons or cars and horizontal cylindrical tanks including tank containers Sampling from weigh tanks Sampling from pipelines during transfer Sampling from tanks for the determination of conventional mass per volume ( litre weight in air ) Sampling from packages (small packing units) including consumer packs Preparation of laboratory samples Packing and labelling of laboratory samples Packing Information concerning laboratory samples Dispatch of laboratory samples Sampling report Annexes A Temperature limits B Examples of sampling instruments and ancillary apparatus Bibliography ISO 2001 All rights reserved iii

13 ISO 5555:2001(E) I.S. EN ISO 5555:2001&A1:2014 Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 3. 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 vote. Attention is drawn to the possibility that some of the elements of this International Standard may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. International Standard ISO 5555 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 11, Animal and vegetable fats and oils. This third edition cancels and replaces the second edition (ISO 5555:1991), which has been technically revised. Annexes A and B of this International Standard are for information only. iv ISO 2001 All rights reserved

14 INTERNATIONAL STANDARD ISO 5555:2001(E) Animal and vegetable fats and oils Sampling 1 Scope This 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 liquid or solid. It also describes the apparatus used for this process. NOTE Methods of sampling milk and milk products, including milk fats, are specified in ISO Terms and definitions For the purposes of this International Standard, the following terms and definitions apply. 2.1 consignment quantity of fat delivered at one time and covered by a particular contract or shipping document NOTE It may be composed of one or more lots or parts of lots. 2.2 lot identified quantity of fat, presumed to have uniform characteristics 2.3 increment quantity of fat taken at one time from one place in a lot 2.4 bulk sample quantity of fat obtained by combining the various increments from a lot in amounts proportional to the quantities they represent NOTE The bulk sample should be representative of the lot and should take account of any contractual requirements. 2.5 laboratory sample quantity of fat, obtained from the bulk sample after suitable homogenization and reduction in size, which is representative of the lot and intended for laboratory examination 2.6 conventional mass per volume sample litre weight in air sample quantity of fat taken for the mass of fat to be calculated from the volume 3 General principles The object of sampling and of preparing samples is to obtain from a consignment (which may be in lots) a manageable quantity of the fat, the properties of which correspond as closely as possible to the properties of the consignment sampled. ISO 2001 All rights reserved 1

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