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In compliance with Organic Law 15/1999, of 13 December, under the Personal Data Protection Act, we inform you that data collected will form part of an automated file, under the ownership of BARCELONA ACTIVE SPM S.A., with registered office at 162-164 Calle Llacuna, Barcelona, with the aim of managing enrollments and of informing of the company's activities and services within its field of action. You will be able to exercise access rights, rectification, cancel cancellation and/or opposition via written communication to the Legal Services of BARCELONA ACTIVE SPM S.A. at the aforementioned address.

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Other denominations

Sampler, Sampling Technician


The food sampling specialist is a professional who, using specific techniques, obtains a sample (small amount) of the food product. This sample must have the same physical, chemical, microbiological and organoleptic characteristics as a larger amount of this food (so-called batch), which has usually been transported or produced together. Sampling is carried out to control the production and/or quality of a food or to define it. Therefore, is essential that this sample be an overall reliable representation, since any decision, for example the withdrawal of a product in bad condition or determining that it has been the cause of a food-borne disease, will be made based on the results obtained from this sample.


  • This individual is the person responsible for obtaining a representative sample from a food product batch.
  • Identify the sample in a reliable manner and with the necessary information (time, place, date, temperature, condition and description).
  • Include on the sampling form (hard copy or electronic) the conditions of the place where the sampling has been carried out (temperature, state of the containers, presence of animals or dirt) and the variables specific to the product that will subsequently serve to explain the analysis results.
  • Store the sample in optimal conditions until it is taken to the laboratory.
  • Ensure that the specific sampling procedure is followed for every product, amount and situation. Usually the laboratories have already defined the procedures according to the standards that are applicable (legislation and/or procedures established by scientific bodies) and often certified. Most are based on the use of statistics.
  • Collect the sample with the appropriate instruments and procedures in order to ensure that no characteristic that is essential for the subsequent analysis is distorted.
  • Transport the sample to the place where the analysis will be conducted under optimal conditions (whether it is an external company or the laboratory of a food company).
  • Is responsible for the sampling material. Is in charge of the cleanliness, proper maintenance, and above all, the correct disinfection of reusable materials.
  • Carry out the inventory of consumable materials and place the orders to replenish them.
  • Conduct safety procedures in order to calibrate the instruments and ensure the protocols are being followed. Participate in the processes of intercalibration between laboratories.
  • Adopt standards to minimise occupational risks.

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Centre per al desenvolupament professional Porta22
Convent de Sant Agustí
Ca n'Andalet

Barcelona Treball (Porta22)
+34 934 019 899

Barcelona Activa Headquarters
Llacuna, 162-164
08018 Barcelona
+34 934 019 777

Generalitat de Catalunya
Unió Europea FEDER
Unió Europea FSE