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Sampling Systems for Representative Liquid Sampling | New available guideline
Now available in our catalogue
EHEDG has released Guideline 65, ‘Sampling Systems for Representative Liquid Sampling’, a comprehensive document focused on the hygienic design, correct installation, operation and maintenance of sampling systems in liquid food processing. This guideline is pivotal in ensuring that samples taken are truly representative of the liquid product, while also preventing cross-contamination of the process.
The guideline offers a comprehensive walkthrough of the liquid sampling process, covering each stage from the cleaning and sterilisation of sampling valves—via Cleaning-In-Place (CIP) and Sterilising-In-Place (SIP)—to the actual withdrawal of the sample and its safe transfer to the laboratory. While a brief overview of septum ports is included, the primary emphasis remains on systems that employ sampling valves.
Throughout, the document addresses a range of practical challenges commonly encountered in industrial settings. These include issues stemming from incorrect installation or orientation of sampling equipment, which can hinder effective cleaning and maintenance, as well as poor hygienic design that may increase the risk of contamination. The guideline stresses the importance of clearly documented standard operating procedures and proper operator training to prevent injuries and avoid inconsistent sampling results. It also underscores the need to select suitable sealing materials and appropriately sized valves for the intended use. Additionally, it warns against potentially damaging practices such as the excessive use of flaming, and highlights the importance of maintaining the integrity of the sample throughout handling and transfer.
Altogether, this document provides essential guidance for avoiding common pitfalls that can compromise product safety, operational efficiency, and analytical reliability. It stands as a valuable resource for professionals involved in quality assurance, hygienic design, and process control within the food and beverage industry.
A special thank you to the team of professionals who contributed to this important resource: Carsten Rosendal (KEOFITT), Chair of the EHEDG Guideline 65, Elena Zuck (GEMÜ), Andreas Ritzl (Rieger), Uwe Heisswolf (KIESELMANN) and Roland Cocker (Cocker Consulting). The guideline includes comments kindly provided by Bo B. B. Jensen (Alfa Laval), Dr. Anett Winkler (Cargill), Dr. Eva Fleischmann (Freudenberg Sealing Solutions), David Lowry (Lowry Food Consulting) and Dr. Peter Golz (Chair of EHEDG Working Group ‘Packaging Machines’).
To further explore the development and significance of this new publication, we spoke with Carsten, who shared valuable insights into the motivation behind the guideline and its practical applications across the industry.
