DLA A-A-20195 D-2009 SNACK FOODS.pdf

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1、 A-A-20195D August 28, 2009 SUPERSEDING A-A-20195C February 25, 2004 COMMERCIAL ITEM DESCRIPTION SNACK FOODS The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers snack foods, packed in commercially acceptable containers

2、, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations. 2. PURCHASER NOTES. 2.1 Purchasers shall specify the following: - Type(s), style(s), and flavor(s) of snack foods required (Sec. 3). - When the age requirement at the tim

3、e of delivery is other than specified (Sec. 5.6). - When analytical requirements are different than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.3). - Manufacturers/distributors certification (Sec. 9.2) or USDA certification (Sec. 9.3). 2.2 Purchasers may specify

4、the following: - Manufacturers quality assurance (Sec. 9.1 with 9.1.1) or (Sec. 9.1 with 9.1.2). - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The snack foods shall conform to the following list which shall be specified in the solicitation, contract, or purchase order.

5、 Types, styles, and flavors. Type I - Potato sticks Type II - Pretzels AMSC N/A FSC 8940 METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20195D 2 Style A - Bavarian or Hard Style B - Rods Style C - Sticks Flavor 1 - Plain, salted Flavor 2

6、- Onion and herb Flavor 3 - Honey wheat Flavor 4 - Pumpernickel Flavor 5 - Sesame Flavor 6 - Butter Flavor 7 - Other Style D - Twists Flavor 1 - Plain, salted Flavor 2 - Garlic Flavor 3 - Cheddar cheese Flavor 4 - Honey mustard Flavor 5 - Multigrain Flavor 6 - Other Style E - Nuggets Flavor 1 - Plai

7、n, salted Flavor 2 - Honey mustard Flavor 3 - Other Style F - Filled pretzels Flavor 1 - Cheddar cheese Flavor 2 - Nacho cheese Flavor 3 - Tomato and herb cheese Flavor 4 - Peanut butter Flavor 5 - Other Style G - Other Type III - Crunchy cheese-flavored curls Type IV - Corn chips Type V - Baked sna

8、ck crackers Flavor 1 - Cheddar cheese Flavor 2 - Hot and spicy cheese Flavor 3 - White cheddar cheese Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20195D 3 Flavor 4 - Chili cheese Flavor 5 - Sour cream and onion cheese Flavor 6 - Other Type VI

9、 - Toasted corn kernels Flavor 1 - Plain, salted Flavor 2 - Barbecue Flavor 3 - Nacho cheese Flavor 4 - Ranch Flavor 5 - Chili Flavor 6 - Salsa Flavor 7 - Other Type VII - Cheese filled crackers Flavor 1 - Cheddar cheese Flavor 2 - Pepperoni pizza Flavor 3 - Other Type VIII - Other 4. MANUFACTURERS/

10、DISTRIBUTORS NOTES. Manufacturers/distributors 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 as

11、surance provisions: as specified by the purchaser (Sec. 9). - Packaging requirements other than commercial: as specified by the purchaser (Sec. 10). 5. SALIENT CHARACTERISTICS. 5.1 Processing. The snack foods shall be processed in accordance with Food and Drug Administration (FDA) Current Good Manuf

12、acturing Practice (21 CFR Part 110). 5.2 Finished products. 5.2.1 Type I - Potato sticks. The potato sticks shall be prepared from whole, fresh potatoes, free from rot, decay, attached dirty peels, and sprouts, which are processed into strips and cooked in partially hydrogenated vegetable oil (palm,

13、 soybean, cottonseed, and/or canola), containing a FDA approved antioxidant. The potato sticks shall be thin Julienne strips of whole potato, approximately 0.95 to 1.7 cm (3/8 to 11/16 in) in width and 1.905 to 3.81 cm (0.75 to 1.5 Provided by IHSNot for ResaleNo reproduction or networking permitted

14、 without license from IHS-,-,-A-A-20195D 4 in) in length. Fifty percent of potato sticks shall be greater than 2.54 cm (1 in) in length per serving. Potato sticks shall be free from discolored and burnt units. The finished potato sticks shall possess a potato chip-like flavor and aroma, a golden-bro

15、wn color, and a firm crispy texture. 5.2.2 Type II - Pretzels. The pretzels shall be prepared from ingredients such as, but not limited to, wheat flour, rye flour, oat flour, corn flour, barley flour, flax seeds, sesame seeds, salt, malt, vegetable oil (sesame, canola, palm, soybean, corn, cottonsee

16、d) or partially hydrogenated vegetable oil (corn, canola, soybean, cottonseed) or other suitable oils or fats, wheat gluten, yeast, baking soda, spices, natural and artificial flavors, and other ingredients as applicable to the flavor. 5.2.2.1 Styles A-E Pretzels. All flavors of Styles A-E pretzels

17、shall have a hard surface, a dry center, a crunchy texture, and may have dispersed salt crystals on the surface. Flavor 1 pretzels shall possess a baked wheat pretzel flavor and aroma, a golden-brown color externally, and a creamy-white color internally. Flavors 2-6 pretzels shall possess a flavor a

18、nd aroma distinct to the flavor specified. Flavors 2-6 shall have an interior and exterior appearance distinct to the flavor specified. There shall be not more than 30 percent of broken pretzels per serving. 5.2.2.2 Style F Filled Pretzels. Style F, Flavors 1-3 filled pretzels shall consist of a puf

19、fed or extruded cylindrical pretzel shell surrounding a cheese filling. Flavor 4, filled pretzels shall consist of an extruded puffed square pretzel shell surrounding a peanut butter filling. The percent filling shall be not less than 35 percent by weight of the filled pretzel. The pretzel shell sha

20、ll possess a baked wheat pretzel flavor and aroma, a golden-brown color externally with a hard glossy surface and a crunchy texture. Flavors 1-3 filling shall be soft, slightly chalky and orange/brown in color. Flavor 4 filling shall be smooth, creamy and tan/brown in color. There shall be not more

21、than 30 percent of broken filled pretzels per serving. NOTE: The percent of filling shall be verified with a Certificate of Conformance (COC). 5.2.2.2.1 Flavor 1, Cheddar cheese. The pretzel filling shall have a slight tangy cheddar cheese flavor. 5.2.2.2.2 Flavor 2, Nacho cheese. The pretzel fillin

22、g shall have a tangy Mexican cheese flavor. 5.2.2.2.3 Flavor 3, Tomato and herb cheese. The pretzel filling shall have a mild tomato and herb cheese flavor. 5.2.2.2.4 Flavor 4, Peanut butter. The pretzel filling shall have a peanut butter flavor. 5.2.3 Type III - Crunchy cheese-flavored curls. The c

23、runchy cheese-flavored curls shall be prepared from corn meal, vegetable oil (partially hydrogenated soybean, cottonseed, and/or peanut), dehydrated cheddar cheese, dehydrated blue cheese, salt, and other ingredients such as, but not limited to, whey, nonfat dry milk, sodium citrate, lactic acid, mo

24、nosodium glutamate, Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20195D 5 natural flavor, and artificial color. The finished crunchy cheese-flavored curls shall possess a dehydrated tangy cheese flavor and aroma, a bright yellow/orange coating

25、 evenly dispersed, and a firm, crunchy texture. The crunchy cheese-flavored curls shall be of a porous structure with a slight curl or twist appearance. The crunch cheese-flavored curls shall exhibit an elongated, tubular appearance. Fifty percent of crunchy cheese-flavored curls shall be greater th

26、an 2.54 cm (1 in) in length per serving. 5.2.4 Type IV - Corn chips. The corn chips shall be prepared from ingredients such as, but not limited to, whole grain corn (which has been cooked in lime water), vegetable oil (partially hydrogenated soybean, cottonseed, peanut, partially hydrogenated sunflo

27、wer, partially hydrogenated cottonseed), and salt. The finished corn chips shall possess a toasted corn flavor and aroma, a golden color, and firm, crispy texture. The corn chips shall exhibit an elongated flat to slightly curled appearance. Fifty percent of corn chips shall be greater than 2.54 cm

28、(1 in) in length per serving. 5.2.5 Type V - Baked snack crackers. The baked snack crackers shall be prepared from enriched flour, partially hydrogenated vegetable oil (soybean, cottonseed, and/or canola), and may contain the following: whey, salt, yeast, spices, paprika, citric acid, natural and ar

29、tificial flavors, and other ingredients as applicable to the flavor. The finished snack crackers shall possess a baked wheat cracker flavor and aroma. The finished baked snack crackers shall possess a symmetrical 1.9 - 3.2 cm ( - 1 in) size, a raised “air baked” appearance, perforated edges around t

30、he wafer, and may have a docker hole. The baked snack crackers shall have a firm, crispy texture. The baked snack crackers may have slightly toasted areas. There shall be not more than 30 percent of broken baked snack crackers per serving. 5.2.5.1 Flavor 1, Cheddar cheese. The crackers shall have a

31、fresh tangy dehydrated cheddar cheese flavor and a light to medium orange color; the crackers may have dispersed salt crystals on the outer shell. 5.2.5.2 Flavor 2, Hot and spicy cheese. The crackers shall have a spicy jalapeo dehydrated cheese flavor and a dark orange color; the crackers may have d

32、ispersed spice particles and salt crystals on the outer shell. 5.2.5.3 Flavor 3, White cheddar cheese. The crackers shall have a white dehydrated cheddar cheese flavor and a golden yellow color; the crackers may have dispersed salt crystals on the outer shell. 5.2.5.4 Flavor 4, Chili cheese. The cra

33、ckers shall have a prominent salty, mild chili pepper, tomato and dehydrated cheese flavor and a dark orange color; the crackers may have dispersed spice particles and salt crystals on the outer shell. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-

34、A-A-20195D 6 5.2.5.5 Flavor 5, Sour cream and onion. The crackers shall have a tangy, light onion and sour cream flavor and a golden yellow color; the crackers may have dispersed green onion particles and salt crystals on the outer shell. 5.2.6 Type VI - Toasted corn kernels. The toasted corn kernel

35、s shall be prepared from whole hybrid corn kernels that have been steam baked/toasted and salted. The toasted corn kernels shall contain corn, vegetable oil (or partially hydrogenated vegetable oil) and salt. The kernels shall be a medium size (approximately 75 kernels per ounce). The texture shall

36、be crispy and lightly crunchy but not hard. 5.2.6.1 Flavor 1, Plain, salted. The toasted corn kernels shall be a bright to moderate golden yellow color with fine grain salt on the surface. The kernels shall have a toasted, salty, slight oil flavor. 5.2.6.2 Flavor 2, Barbecue. The toasted corn kernel

37、s shall be a light to medium red color with fine grain salt and spice particles on the surface. The kernels shall have a mild spicy flavor. 5.2.6.3 Flavor 3, Nacho cheese. The toasted corn kernels shall be a light to medium yellow color with fine grain salt and spice particles on the surface. The ke

38、rnels shall have a tangy Mexican cheese flavor. 5.2.6.4 Flavor 4, Ranch. The toasted corn kernels shall be a light yellow color with fine grain salt and spice particles on the surface. The kernels shall have a mild tangy buttermilk flavor. 5.2.6.5 Flavor 5, Chili. The toasted corn kernels shall be a

39、 dark red color with fine grain salt and spice particles on the surface. The kernels shall have a mild chili pepper, tomato flavor. 5.2.6.6 Flavor 6, Salsa. The toasted corn kernels shall be a medium red color with fine grain salt and spice particles on the surface. The kernels shall have a sweet to

40、mato, spicy pepper flavor. 5.2.7 Type VII - Cheese filled crackers. The cheese filled crackers shall consist of a cylindrical cracker shell surrounding a cheese filling. The percent filling shall be not less than 35 percent by weight of the filled cracker. The cracker shell shall possess a baked whe

41、at cracker flavor and aroma, a golden brown color with salt crystals that adhere to the surface, and a crunchy, dry texture. The filling shall be soft, slightly chalky and orange/brown in color. There shall be not more than 30 percent of broken cheese filled crackers per serving. NOTE: The percent o

42、f filling shall be verified with a COC. 5.2.7.1 Flavor 1, Cheddar cheese. The filling shall have a mild, tangy cheddar cheese flavor. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20195D 7 5.2.7.2 Flavor 2, Pepperoni pizza. The filling shall ha

43、ve a mild tomato, pepperoni and cheese flavor. 5.3 Appearance. The snack foods shall be free of discolored, burnt, crushed, or very small pieces which materially distract from the overall appearance of the snack item. 5.4 Odor and flavor. The snack foods shall be free from foreign odors and flavors,

44、 such as, but not limited to; burnt, scorched, rancid, stale, or moldy. 5.5 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. The snack foods shall be free from foreign material, such as, but not limited t

45、o; dirt, hair, wood, glass, or metal. Any evidence of foreign material shall be cause for rejection of the lot. 5.6 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase order, the snack foods shall be manufactured and packaged not more than 21 days prior to delivery

46、 to the purchaser. Age requirements for Department of Defense (DoD) procurements shall be specified in the solicitation, contract, or purchase order. 6. ANALYTICAL REQUIREMENTS. 6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical r

47、equirements for the snack foods shall meet the requirements listed in Table I. TABLE I. Analytical requirements (percent by weight) Type Moisture content (average maximum) percent Moisture content (individual maximum) percent Sodium content (maximum) per 100g Fat content (maximum) percent Type I 3.4

48、 3.9 1000mg 44.0 Type II Style A-E Style F 5.5 2.6 6.0 3.1 2700mg 1200mg - - Type III 2.9 3.4 2700mg - Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20195D 8 TABLE I. Analytical requirements (percent by weight) (continued) Type Moisture content

49、 (average maximum) percent Moisture content (individual maximum) percent Sodium content (maximum) per 100g Fat content (maximum) percent Type IV 2.6 3.1 500mg 38.0 Type V Flavors 1 thru 5 4.4 1/ 1200mg - Type VI 2/ 1.1 1.6 800mg 20.0 Type VII 2.6 3.1 1200mg - 1/ For flavors 1 and 2, individual sample shall not exce