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3500 - Local Oversight Program
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PR0545285
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Last modified
2/3/2020 12:37:25 PM
Creation date
2/3/2020 11:47:21 AM
Metadata
Fields
Template:
EHD - Public
ProgramCode
3500 - Local Oversight Program
File Section
WORK PLANS
RECORD_ID
PR0545285
PE
3528
FACILITY_ID
FA0006068
FACILITY_NAME
PALADIN MILEAGE CENTER
STREET_NUMBER
2421
STREET_NAME
HOLLY
STREET_TYPE
DR
City
TRACY
Zip
95376
CURRENT_STATUS
02
SITE_LOCATION
2421 HOLLY DR
P_LOCATION
03
P_DISTRICT
005
QC Status
Approved
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EHD - Public
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I <br /> � I <br /> ATC Associates Inc. <br /> Quality Assurance/Quality Control Plan i <br /> Revised March 1998 ' <br /> �II <br /> Ten percent of the water samples submitted to the laboratory for analysis will be duplicates. <br /> r ; <br /> Water sample duplicates will be created by filling two sample bottles from the well bailer. If , <br /> more than one bailer volume is required, each bailer volume will be split between containers. <br /> 4.0 SAMPLE PRESERVATION <br /> Sample containers will be pre-cooled and transported to the site in the cooler. All samples will <br /> be preserved as indicated on Table 1 and placed in a cooler immediately after collection. <br /> I <br /> Chemical ice' sealed in plastic bags.will be used in the cooler to cool and maintain samples at a <br /> temperature of 4°C. A high-low thermometer will accompany the samples to document transport <br /> conditions. '�Further discussion of sample preservation is included in the sampling protocols <br /> (Sections 11.0 and 12.0). <br /> 5.0 CHAIN-OF-CUSTODY PROCEDURES <br /> 5.1 Sample Labels <br /> Each sample container will be labeled prior to filling to prevent misidentification. The <br /> label,'will contain at least the following information: <br /> ✓ sample number which uniquely identifies the sample <br /> ✓ project title or number <br /> ✓ location of sample collection <br /> ✓ soil boring or well number, as applicable <br /> ✓ name of collector <br /> ✓ date and time of collection <br /> ✓ type of analysis requested <br /> W:\Adrnin\She1lslQAQC-98.D0C <br /> 3 <br />
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