This regulation establishes methods for taking samples during official controls in order to determine the presence and levels of pesticide residues in food. It defines the scope of application and sets out detailed rules for sampling food batches, including packaged and unpackaged products, of both plant and animal origin. The regulation specifies key concepts relevant to sampling, including batches, primary samples, composite samples, laboratory samples, analytical samples, and sampling units, as well as general precautions to be applied during sampling.
The regulation lays down procedural requirements for the number and selection of samples, taking into account batch size, product characteristics, and the distinction between suspected and non‑suspected batches. It provides detailed, product‑specific instructions for sampling meat, poultry, plant products, milk, dairy products, and eggs, including minimum quantities and handling conditions. The annexes further regulate the preparation, packaging, transport, and laboratory processing of samples, as well as the evaluation of analytical results for determining batch compliance with applicable residue limits.