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Sample Handling <br /> Sample containers were labeled immediately prior to sample collection Samples were kept cool <br /> with cold packs until received by the laboratory At the time of sampling, each sample was logged <br /> on an ARCO chain-of-custody record that accompanied the sample to the laboratory <br /> Samples that required overnight storage prior to shipping to the laboratory were kept cool <br /> (4°Celsius) in a refrigerator The refrigerator was kept in a warehouse which was locked when <br /> not occupied by an EMCON employee A sample/refrigerator log was kept to record the date <br /> and time that samples were placed into and removed from the refrigerator <br /> Samples were transferred from EMCON to an ARCO-approved laboratory by couner or taken <br /> directly to the laboratory by the environmental sampler Sample shipments from EMCON to <br /> laboratories performing the selected analyses routinely occurred within 24 hours of sample <br /> (,ollection <br /> Sample Documentation <br /> The following procedures were used during sampling and analysis to provide Chau}-of-custody <br /> control during sample handling from collection through storage Sample documentation included <br /> the use of the following <br /> • Water Sample Field Data Sheets to document sampling activities in the field <br /> • Labels to identify individual samples <br /> • Cham-of-custody record sheets for documenting possession and transfer of samples <br /> • Laboratory analysis request sheets for documenting analyses to be performed <br /> Field Logbook <br /> In the field, the sampler recorded the following information on the Water Sample Field Data Sheet <br /> (see Figure A-2) for each sample collected <br /> • Project number • Client's name <br /> • Location • Name of sampler <br /> • Date and time • Well accessibility and integrity <br /> • Pertinent well data (e g , casing diameter, • Calculated and actual purge volumes <br /> depth to water, well depth) • <br /> • Purging equtpment used • Sampling equipment used <br /> 0 <br />