The collection and storage of food for the purposes of laboratory analysis is a centralized kitchen is an important component of preparing for and managing an outbreak. The submission of the food samples for analysis provides valuable information in understanding and controlling an outbreak. The following outlines the proper way to collect and store food samples.
Amount of food
- Collect and store a minimum of 200 grams of each food item to ensure adequate laboratory analysis can be performed on each sample.
- Food samples collected must be representative of the food that is prepared for distribution and service. Food samples should be collected for every batch or lot of food prepared for distribution.
Sample containers
- Store samples of ready-to-eat food items in sterile plastic containers with a lid or sterile plastic bags with wire closure.
- Styrofoam and box-board packaging are examples of containers that are not suitable because they are not air tight and may leak.
Types of food samples
- All ready-to-eat hazardous food from every meal should be retained.
- Hazardous foods include but are not limited to poultry, beef, veal, rice dishes, mixed salads (e.g., potato, tuna, egg) pork/ham, dairy products, cream-based pastry, puddings, pie fillings, fish, seafood and pureed, ground or mixed foods.
- Ready-to-eat foods that contain multiple items (e.g., meat and gravy, casseroles, sandwiches) may be collected as a single sample.
- If foods that contain multiple items are collected separately, the separation must be performed at the sample collection stage.
Point of sample
- Food should be collected at the end of the cooking process (i.e., when the food item is ready-to-eat).
- Wash and dry hands prior to sample collection.
- Clean and sanitize utensils prior to collecting each food sample and placing into the sample container.
Labelling food samples
- Ensure that the samples are labelled with the following information:
- Date and time of sample collection.
- Name of the food/menu item.
