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 </td>             <td width="450" valign="top">                <!--Debut du Document-->                <div align="center">                   <a href="f_mfo1101.html">Premier</a> &#160; <a href="f_mfo1102.html">Suite -&gt;</a>                </div>                <p style="text-align: right"><a href="pdf/f_mfo11.pdf"><img align="left" src="../../../../images/pdficon_sm.gif" alt="pdf icon" width="28" height="31" border="0"></a>                   M&#233;thode officielle MFO-11<br>                    le 30 novembre 1981                </p>                <div align="center">                   <h4>                      DIRECTION G&#201;N&#201;RALE DE LA PROTECTION DE LA SANT&#201;<br>                       OTTAWA                   </h4>                   <h3>                      EXAMEN MICROBIOLOGIQUE DU CACAO ET DU CHOCOLAT                   </h3>                </div>                <h4>                   1. APPLICATION                </h4>                <p>                   La pr&#233;sente m&#233;thode s'applique &#224; la recherche des bact&#233;ries du genre Salmonella                   dans le cacao et dans le chocolat conform&#233;ment aux Articles B.04.010 et B.04.011 des                   R&#232;glements sur les aliments et drogues.                </p>                <h4>                   2. &#201;CHANTILLONNAGE                </h4>                <h5>                   2.1 D&#233;finition des termes                </h5>                <div style="margin-left: 2em">                   <p>                      2.1.1 Lot: Une quantit&#233; finie ou une unit&#233; de production qui peut &#234;tre                      identifi&#233;e par le m&#234;me code. S'il n'y a pas d'identification par code, un lot peut                      &#234;tre consid&#233;r&#233; comme &#233;tant (a) la quantit&#233; de produit fabriqu&#233;e                      essentiellement sous des conditions identiques au m&#234;me &#233;tablissement et ne                      repr&#233;sentant pas plus que la production d'une journ&#233;e; ou (b) la quantit&#233; de la                      m&#234;me sorte de produit, fabriqu&#233;e par un seul et m&#234;me manufacturier, qui est                      disponible lors de l'&#233;chantillonnage &#224; un endroit donn&#233;.                   </p>                   <p>                      2.1.2 &#201;chantillon: Les unit&#233;s d'&#233;chantillonnage (sous-&#233;chantillons)                      pr&#233;lev&#233;es par lot pour analyse.                   </p>                   <p>                      2.1.3 Unit&#233; d'&#233;chantillonnage: Il s'agit ordinairement d'un format courant du produit                      renfermant au moins 100 g. Une unit&#233; d'&#233;chantillonnage est souvent d&#233;sign&#233;e                      sous le nom de sous&#233;chantillon.                   </p>                   <p>                      2.1.4 Unit&#233; d'analyse: La quantit&#233; de produit pr&#233;lev&#233;e de l'unit&#233;                      d'&#233;chantillonnage pour analyse.                   </p>                </div>                <h5>                   2.2 Pr&#233;l&#232;vement des &#233;chantillons                </h5>                <div style="margin-left: 2em">                   <p>                      2.2.1 Prendre un &#233;chantillon compos&#233; de dix unit&#233;s d'&#233;chantillonnage                      pr&#233;lev&#233;es au hasard sur chaque lot.                   </p>                   <p>                      2.2.2 Chaque unit&#233; d'&#233;chantillonnage doit renfermer au moins 100 g.                   </p>                   <p>                      2.2.3 Pr&#233;lever &#224; partir de contenants intacts lorsque possible.                   </p>                </div>                <div align="center">                   <a href="f_mfo1101.html">Premier</a> &#160; <a href="f_mfo1102.html">Suite -&gt;</a>                </div>                <!--End of Document--><br>                              </td>          </tr>                           <tr class="footer" VALIGN="top" align="center"> 					 <TD align="center" colspan="3" width="600" > 					 Pour plus dinformation, communiquer avec: 					  <A HREF="mailto:don_warburton@hc-sc.gc.ca">don_warburton@hc-sc.gc.ca</A>                      </TD> 					 </tr>                       </table>                           <hr size="2" width="600" align="left"> 					 <table width="600" border="0"> 						<td width="33%" align="left"> 							<script language="JavaScript">  								<!--  									document.write("Derni&egrave;re mise &agrave; jour : " +lastUpdate ); 								// --> 							</script> 						</td> 						<td width="33%" align="center"><a href="#top"><img src="/food-aliment/images/top.gif" width="15" height="15" alt="haut de la page" border="0"></a></td> 						<td width="33%" align="right"><a href="http://www.hc-sc.gc.ca/francais/avis.html">Avis importants</a></td> 						</tr> 						</table>	                    				                     </body> </html>  
