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  • EMP Water Sampling Step-By-Step Guide

EMP Water Sampling Step-By-Step Guide

AnnMargaret Dwyer
Tuesday, 09 November 2021 / Published in Resources, Starter Series, Testing & Analysis

EMP Water Sampling Step-By-Step Guide

Sampling your facility’s water is an important part of your environmental monitoring program. Use this step-by-step guide to properly sample your water and of course, if you need any extra help let us know!

What You’ll Need

You will need a sterile sampling container and a chain of custody form. Each water sampling event must be accompanied by a chain of custody form to ensure the integrity of handling.

Instructions

  1. Wash your hands with antibacterial soap, dry and apply sterile gloves
  2. Use a disinfectant (10% bleach or 70% alcohol) to spray or apply to sprinkler head/spigot/faucet etc. or a flame (such as a lighter or portable blow torch) to sterilize the faucet. Do not use a match.
  3. Run water for 3 – 6 minutes. Note: it is important to run the water for this length of time. It allows the water line to be flushed of contaminants. It will ensure that the sample collected is an accurate representation of the water.
  4. Fill container to 100ml fill line. Note: It is important the sample is not under filled. Take care not to overfill the container, as the preservative may be diluted. Close the container by securing the cap in place.
  5. Complete the information on the sample label and stick to smooth surface around the container.
  6. Hold times are generally very short – samples should be taken to the lab within 24 hours of sampling. Keep water sample between 36°F-50°F. Transport in an insulated container with ice. The samples should never be frozen.

Still have questions?

If you have a question, or you are running into some trouble, our team is standing by to assist you. Please give us a call at (559) 233-7249.

Want to download the PDF version?

EMP-Water-Sampling-InstructionsGet the Guide
Tagged under: EMP, Environmental Monitoring, Lab, Laboratory, Sampling, Water Testing

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