Food sampling procedures involve taking at least 100 grams of food in a sanitized zip lock bag without touching the seal. The bag should be sealed with a color coded tag noting the meal, item name, date and time. Samples are kept at -18 degrees Celsius or above for 72 hours in color coded boxes (blue for day 1, green for day 2, etc.) with a "do not touch" sign. This ensures proper daily backup sampling for food safety.