REG A-A-20344 A-2007 DESSERT POWDER PUDDING.pdf

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1、COMMERCIAL ITEM DESCRIPTION DESSERT POWDER, PUDDING METRIC A-A-20344A June 5, 2007 SUPERSEDING A-A-20344 January 14, 2003 The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers pudding dessert powder packed in commerciall

2、y acceptable containers, suitable for use by the Federal, State, local govemments, and other interested parties; and as a component of operational rations. 2. PURCHASER NOTES. 2.1 Purchasers shall specify the following: - Types, preparation methods, styles, and flavors required (Sec. 3). - When the

3、age requirement at time of delivery is different than specified (Sec. 5.4). - When the moisture requirement is different than specified (Sec. 6.1.1 ). - When the Salmonella analytical requirement needs to be verified (Sec. 6.1.2). - When analytical requirements need to be verified by USDA (Sec. 6.2)

4、. - Manufacturers/distributors certification (Sec. 9.2) or USDA certification (Sec. 9.3). 2.2 Purchasers may specify the following: - Manufacturers quality assurance (Sec. 9.1 with 9.1.1), (Sec. 9.1 with 9.1.2), or (Sec. 9.1 with 9.1.3). - Packaging requirements other than commercial (Sec. 1 0). 3.

5、CLASSIFICATION. The pudding dessert powder shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types, preparation methods, styles, and flavors. - Desse1i powder, pudding, regular Type I Type II Type III - Dessert powder, pudding, fat free, s

6、ugar free (21 CFR 101.62 (b) and 101.60 (c) - Dessert powder, pudding, sugar free (21 CFR 101.60 (c) FSC 8940 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20344A Type IV -Dessert powder, pudding, reduced calorie, low sodium (21 CFR 101.60 (b)

7、and 101.61) Type V - Other Preparation method A - Instant - mix, stir, chill, and serve Style 1 - With nonfat dry milk, add water Style 2 - Without nonfat dry milk, add milk Style 3 - Other Preparation method B - Regular - mix, cook, stir, chill, and serve Style 1 - Add milk Style 2 - Other Preparat

8、ion method C - Instant - mix, stir, and serve Style 1 - With nonfat dry milk, add water Style 2 - Other Flavor a - Vanilla Flavor b - Chocolate Flavor c - Lemon Flavor d - Butterscotch Flavor e - Tapioca Flavor f - Banana Cream Flavor g - Other 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/dist

9、ributors products shall meet the requirements of the: - Salient characteristics (Sec. 5). - Analytical requirements: as specified by the purchaser (Sec. 6). - Manufacturers/distributors product assurance (Sec. 7). - Regulatory requirements (Sec. 8). - Quality assurance provisions: as specified by th

10、e purchaser (Sec. 9). - Packaging requirements other than commercial: as specified by the purchaser (Sec. 1 0). 5. SALIENT CHARACTERISTICS. 5.1 Processing. The pudding dessert powder shall be processed in accordance with good manufacturing practices (21 CFR Part 11 0). 2 Provided by IHSNot for Resal

11、eNo reproduction or networking permitted without license from IHS-,-,-A-A-20344A 5.2 Dehydrated product. 5.2.1 Ingredients. The pudding dessert powder shall be uniformly blended dry mixtures prepared from food grade materials. The pudding dessert powder may contain sugar, aspartame, Acesulfame potas

12、sium, nonfat dry milk, modified food starch, natural and artificial flavorings, and other ingredients characteristic of the flavor specified. The dry ingredients shall be Food Chemicals Codex purity as appropriate and free from foreign materials. 5.2.2 Nonfat dry milk. The nonfat dry milk shall meet

13、 the U.S. Standard for Extra Grade as defined in the United States Standards for Grades of Nonfat Dry Milk (Spray Process) and shall be no more than six months old. 5.2.3 Appearance and texture. The pudding dessert powder shall be a free-flowing uniform blend of dry homogenous ingredients, free from

14、 lumps, specks, and graininess. The pudding dessert powder shall have a color characteristic of the flavor specified. The pudding dessert powder shall be free flowing and have no lumps that cannot be broken apart under light finger pressure. 5.2.4 Flavor and odor. The pudding dessert powder shall ha

15、ve a pleasing sweet flavor and odor that is characteristic of the flavor specified. The pudding desse1i powder shall be free from foreign odors. 5.3 Rehydrated product. 5.3.1 Appearance. When reconstituted, the pudding dessert powder shall have a color characteristic ofthe flavor specified. 5.3.2 Fl

16、avor and odor. When reconstituted, the pudding dessert powder shall have a pleasing sweet flavor and odor that is characteristic of the flavor specified. There shall be no foreign flavors and odors such as, but not limited to: bumt, scorched, stale, or rancid. 5.3.3 Consistency. When reconstituted t

17、he rehydrated pudding shall contain no free liquid and shall not be watery nor weep upon standing. The reconstituted pudding, except tapioca, shall possess a smooth, creamy, and moderately thick consistency with no discemable lumps, chalkiness or sedimentation. Tapioca pudding shall possess a modera

18、tely thick lumpy consistency. 5.4 Foreign material. The finished pudding dessert powder shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. 5.5 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase order the pudding desse1i powde

19、r shall not be more than 120 days old on date of delivery to purchaser/ 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20344A user and shall have a shelf life of at least 12 months. Age requirements for Department of Defense (DoD) procurements

20、 shall be specified in the solicitation, contract, or purchase order. 6. ANALYTICAL REQUIREMENTS. 6.1 Analytical requirement. The analytical requirements for the pudding dessert powder shall be as follows: 6.1.1 Moisture. Unless otherwise specified in the solicitation, contract, or purchase order, t

21、he moisture content of the pudding dessert powder shall be less than 3.5 percent. The moisture content for Preparation method C (Instant - mix, stir, and serve) pudding dessert powder shall be less than 10.0 percent. 6.1.2 Salmonella. When specified in the solicitation, contract, or purchase order,

22、the nonfat dry milk shall be Salmonella negative. 6.2 Product verification. When USDA verification of the analytical requirements is specified in the solicitation, contract, or purchase order, analytical testing shall be performed on a composite sample. The composite sample shall be 454 g (1 lb) and

23、 prepared from subsamples drawn from randomly selected containers. Subsamples shall be a minimum of one can/jar/envelope and shall contain the appropriate number of cans/jars/envelopes to yield a 454 g (1 lb) sample when composited. 6.3 Analytical testing. When specified in the solicitation, contrac

24、t, or purchase order, the analysis shall be made in accordance with the following methods from the Official Methods of Analysis ofthe AOAC International or as specified below: Test Moisture Salmonella Method 925.45A or 925.45B 11 ! Salmonella testing. The analysis shall be prefonned in accordance wi

25、th the Dairy Grading Branch (DGB), Dairy Programs (DP), Agricultural Marketing Service (AMS), USDA- DA Instruction 918-RL, Laboratory Methods and Procedures (most current in effect on the date of the solicitation). 6.4 Test results. The test results for moisture shall be reported to the 0.1 percent.

26、 The test results for Salmonella shall be reported as positive or negative. Any result not conforn1ing to the analytical testing shall be cause for rejection of the lot. 4 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20344A 7. MANUFACTURERS/DI

27、STRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the pudding dessert powder provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same prepared pudding dessert powder offe

28、red for sale in the commercial market. The purchaser reserves the right to require proof of confom1ance. 8. REGULATORY REQUIREMENTS. The delivered pudding dessert powder shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, pac

29、kaging, labeling, storage, distribution, and sale of pudding dessert powder within the commercial marketplace. Delivered pudding dessert powder shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and regulations promulgated th

30、ereunder. 9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.2 or 9.3, purchaser may specify 9.1 with 9.1.1, 9.1 with 9.1.2, or 9.1 with 9.1.3. 9.1 Manufacturers quality assurance. When required in the solicitation, contract, or purchase order, the product manufacturer shall be required to p

31、rovide evidence, by certificate, that the manufacturing plant has undertaken one of the following quality assurance measures within 12 months prior to providing a bid, or no later than 10 business days from the date of awarding of the contract. Failure to provide this documentation within the proper

32、 time frame may result in the contract being tem1inated for cause. 9.1.1 Plant systems audit. A plant systems audit (PSA) conducted by USDA, Agricultural Marketing Service (AMS), or another audit performed by a third party auditing service is required within 12 months prior to the date of the awardi

33、ng of the contract. (An AMS PSA verifies the manufacturers capability to produce products in a clean, sanitary environment in accordance with Title 21 Code of Federal Regulations Part 110 - Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food, and verifies that the ma

34、nufacturer has in place an internal quality assurance program. The AMS PSA determines the manufacturers ability to produce under this CID, if the products of interest are identified at the time of the PSA.) 9.1.2 Plant survey. A plant survey conducted by USDA, AMS, or another survey performed by a t

35、hird party auditing service is required within 12 months prior to the date of the awarding of the contract. (An AMS plant survey audit verifies that, at the time of the survey, the manufacturer produces products in a clean, sanitary environment in accordance with Title 21 Code of Federal Regulations

36、 Part 110 - Current Good Manufacturing Practice in Nfanufacturing, Packing, or Holding Human Food.) 9.1.3 Total Quality Systems Audit. A total quality systems audit (TQSA) conducted by USDA/Farm Service Agency (FSA), or another survey preformed by a third party auditing 5 Provided by IHSNot for Resa

37、leNo reproduction or networking permitted without license from IHS-,-,-A-A-20344A service is required within 12 months prior to the date of the awarding of the contract. (A FSA TQSA verifies the manufacturers capability to produce products in a clean, sanitary environment in accordance with Title 21

38、 Code of Federal Regulations Part 110- Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food, and verifies that the manufacturer has in place an internal quality assurance program. The FSA TQSA determines the manufacturers ability to produce under this CID, if the prod

39、ucts of interest are identified at the time of the TQSA.) 9.2 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the finished pudding dessert powder distributed meets or exceeds the requirements of

40、this CID. 9.3 USDA certification. When required in the solicitation, contract, or purchase order that product quality and acceptability or both be detem1ined, the Processed Products Branch (PPB), Fruit and Vegetable Programs (FVP), AMS, USDA, shall be the certifying program. PPB inspectors shall cer

41、tify the quality and acceptability of the pudding dessert powder in accordance with PPB procedures which include selecting random samples of the packaged pudding dessert powder, evaluating the samples for confom1ance with the salient characteristics of this CID and other contractual requirements, an

42、d documenting the findings on official PPB score sheets and/or certificates. In addition, when required in the solicitation, contract, or purchase order, PPB inspectors will examine the pudding dessert powder for conformance to the United States Standards for Condition of Food Containers in effect o

43、n the date of the solicitation. 10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, contract, or purchase order. 11. USDA INSPECTION NOTES. When Section 9.3 is specified in the solicitation, contract, or purc

44、hase order, USDA certification shall include evaluation of the quality and condition of samples of pudding dessert powder and compliance with requirements in the following areas: - Salient characteristics (Sec. 5). - Analytical requirements when specified in the solicitation, contract, or purchase o

45、rder (Sec. 6.2). When USDA analytical testing is specified, PPB inspection personnel shall select samples and submit them to the USDA, Science and Teclmology Program (S&TP) laboratory for analysis. - Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purchase order). 6

46、 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20344A 12. REFERENCE NOTES. 12.1 USDA certification contacts. 12.1.1 USDA certification contact. For USDA certification, contact the Branch Chief, PPB, FVP, AMS, USDA, STOP 0247, 1400 Independence

47、Avenue, SW, Washington, DC 20250-0247, telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: Terry.Baneusda.gov. 12.1.2 USDA FSA Total Quality Systems Audit contact. Inquiries about services and fees should be directed to: Warehouse Licensing and Examination Division, Stop 9148, Kansas City C

48、ommodity Office, 6501 Beacon Drive, Kansas City, Missouri 64133-6476, telephone (816) 926-6417 or Fax (816) 926-1774, Website: www.fsa.usda.gov/daco/TQSA/tgsa.htm. 12.2 Analytical testing and technical information. For USDA technical information on analytical testing, contact the Branch Chief, Techn

49、ical Service Branch, S&TP, AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone (202) 690-0621. 12.3 Sources of documents. 12.3.1 Source of information for nongovernmental document is as follows: Copies of the Official Methods of Analysis of the AOAC International may be obtained from: AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg,