DLA A-A-20202 B-2011 BOUILLON (SOUP AND GRAVY BASES).pdf

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1、 AMSC N/A FSC 8935/8940 A-A-20202B November 30, 2011 SUPERSEDING A-A-20202A August 30, 2004 COMMERCIAL ITEM DESCRIPTION BOUILLON (SOUP AND GRAVY BASES) The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers bouillon (soup

2、 and gravy bases) packed in commercially acceptable containers, 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), classes, style(s), and flavor enha

3、ncer(s) of bouillon (soup and gravy bases) required (Sec. 3). - When analytical requirements are different than specified (Sec. 7.1). - When analytical requirements need to be verified (Sec. 7.2). - Manufacturers/distributors certification (Sec. 10.3) or USDA certification (Sec. 10.4). 2.2 Purchaser

4、s may specify the following: - Food Defense Section 10.1: Food Defense System Survey (FDSS) (Sec. 10.1.1), or Food Defense Addendum to Plant Systems Audit (PSA) (Sec. 10.1.2), or (Sec. 10.1.2 with 10.2.1). - Manufacturers quality assurance (Sec. 10.2 with 10.2.1) or (Sec. 10.2 with 10.2.2). - Packag

5、ing requirements other than commercial (Sec. 11). 3. CLASSIFICATION. The bouillon (soup and gravy bases) shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without

6、license from IHS-,-,-A-A-20202B 2 Types, classes, styles, and flavor enhancers. Type I - Beef flavor Type II - Chicken flavor Type III - Ham flavor Type IV - Vegetable protein bouillon Type V - Clam flavor Type VI - Lobster flavor Type VII - Fish flavor Type VIII - Crab flavor Type IX - Shrimp flavo

7、r Class 1 - Regular Class 2 - Low sodium (21 Code of Federal Regulations (CFR) 101.61) Class 3 - Reduced sodium (21 CFR 101.61) Style A - Powdered Style B - Cubed Style C - Paste Style D - Granular Flavor enhancer a - No added monosodium glutamate Flavor enhancer b - Contains added monosodium glutam

8、ate 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the requirements of the: - Salient characteristics (Sec. 6). - Analytical requirements: as specified by the purchaser (Sec. 7). - Manufacturers/distributors assurance (Sec. 8). - Regulatory requirements (Sec. 9).

9、 - Quality assurance provisions: as specified by the purchaser (Sec. 10). - Packaging requirements other than commercial: as specified by the purchaser (Sec. 11). 5. DEFINITIONS. 5.1 Reduced Sodium. In reference to 21 CFR 101.61, reduced sodium means that the food contains at least 25 percent less s

10、odium per reference amount than an appropriate reference food. (The reference food may not be “Low Sodium”.) 5.2 Low Sodium. In reference to 21 CFR 101.61, low sodium is 140 mg or less per reference amount (and per 50 g if reference amount is 30 g or less or 2 tablespoons or less). Provided by IHSNo

11、t for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20202B 3 6. SALIENT CHARACTERISTICS. 6.1 Processing. The bouillon (soup and gravy bases) shall be prepared in accordance with current good manufacturing practices (21 CFR Part 110). 6.2 Food Security. The bouillon (

12、soup and gravy bases) should be processed and transported in accordance to the Food and Drug Administrations (FDAs) Guidance for Industry: Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance. http:/www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/Guidance

13、Documents/FoodDefenseandEmergencyResponse/ucm083075.htm. This guidance identifies the kinds of preventive measures food manufacturers, processors, or handlers may take to minimize the risk that food under their control will be subject to tampering or other malicious, criminal, or terrorist actions.

14、The implementation of enhanced food security preventive measures provides for the security of a plants production processes and includes the storage and transportation of pre-production raw materials, other ingredients and postproduction finished product. 6.3 Ingredients. The bouillon (soup and grav

15、y bases) shall contain salt, hydrolyzed vegetable protein (from which none of the monosodium glutamate has been extracted during processing), sugar, partially hydrogenated vegetable oil, onion powder or oil, and spices or spice flavorings. The bouillon (soup and gravy bases) may contain monosodium g

16、lutamate, starch or dextrin, disodium guanylate, and disodium inosinate as flavor enhancers. For Styles A, B, and D, silicon dioxide or other approved anticaking agents may be used. 6.3.1 Food Additives. Disodium inosinate and disodium guanylate shall comply with the additive requirements of 21 CFR

17、Part 172. 6.3.2 Food Chemicals Codex purity. The following ingredients shall comply with the purity standards of the Food Chemicals Codex: salt, monosodium glutamate (when permitted by the purchaser), and silicon dioxide. 6.4 Finished product. All ingredients of the bouillon (soup and gravy bases) s

18、hall be clean, sound, wholesome, and uniformly blended. When prepared according to the package directions, the bouillon (soup and gravy bases) shall dissolve in boiling water. 6.4.1 Aroma and flavor. The bouillon (soup and gravy bases) shall have no off-odors or off flavors. 6.4.1.1 Type I - Beef fl

19、avor. The beef bouillon shall have a beef broth aroma and salty, slightly onion, beef broth flavor. 6.4.1.2 Type II - Chicken flavor. The chicken bouillon shall have a chicken broth, slight to moderate celery seed aroma and a salty, slightly sweet, moderately celery, chicken broth flavor. Provided b

20、y IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20202B 4 6.4.1.3 Type III - Ham flavor. The ham bouillon shall have a smoky, meat broth aroma and a salty, slight to moderate smoky, slightly sweet, ham broth flavor. 6.4.1.4 Type IV - Vegetable protein bouil

21、lon. The vegetable bouillon shall have a vegetable protein, dried vegetable aroma and a salty, brothy, mild vegetable flavor. 6.4.1.5 Type V - Clam flavor. The clam bouillon shall have a clam broth aroma and fresh clam flavor with a buttery background. 6.4.1.6 Type VI - Lobster flavor. The lobster b

22、ouillon shall have a strong lobster and seafood broth aroma and flavor. 6.4.1.7 Type VII - Fish flavor. The fish bouillon shall have an aroma and flavor of seasoned cooked fish. 6.4.1.8 Type VIII - Crab flavor. The crab bouillon shall have a crab broth aroma and strong fresh crab flavor. 6.4.1.9 Typ

23、e IX - Shrimp flavor. The shrimp bouillon shall have a shrimp broth aroma and cooked shrimp flavor. 6.4.2 Color. Color shall be typical of the type of bouillon (soup and gravy bases) specified in the solicitation, contract, or purchase order. 6.4.3 Foreign material. The bouillon (soup and gravy base

24、s) shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. The bouillon (soup and gravy bases) shall be free from foreign material, such as, but not limited to: dirt, hair, wood, glass, plastic or metal. Any evidence of foreign material shall be cause for rejection

25、of the lot. 6.5 Palatability and appearance. When a bid sample is specified in the solicitation, contract, or purchase order, the finished product shall be equal to or better than the approved bid sample in palatability and overall appearance. 7. ANALYTICAL REQUIREMENTS. 7.1 Analytical requirements.

26、 Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the bouillon (soup and gravy bases) shall be as follows. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20202B 5 TABLE I. Analytical re

27、quirements 1/ 2/ Types I - IX Moisture Total Fat Style A 3.5 15.0 Style B 3.5 7.0 Style C 27.0 16.0 Style D 2.0 20.0 1/ Maximum percent by weight. 2/ Sodium content for Classes 2 and 3 shall not exceed the limits specified in 21 CFR 101.61. 7.2 Product verification. When USDA verification of analyti

28、cal requirements is specified in the solicitation, contract, or purchase order, analytical testing shall be performed on a composite sample. The composite sample shall be 227 g (8 oz) and prepared from subsamples drawn from randomly selected containers. The number of subsamples used to create the co

29、mposite shall be based on USDA procedures, or the composite sample shall be prepared from a minimum of five randomly selected containers to yield a 227 g (8 oz) sample when composited. 7.3 Analytical testing. When specified in the solicitation, contract, or purchase order, the analyses shall be made

30、 in accordance with the following methods from the Official Methods of Analysis of the AOAC International: Test Method Moisture 934.06 3/ Total Fat 985.15, 991.36, 2007.04, 2008.06 Sodium 985.35 or 984.27 3/ Drying time shall be six hours at 70C (158F), and the pressure shall not exceed 50 mm of mer

31、cury. 7.4 Test results. The test results shall be reported to the nearest 0.1 percent except sodium, which shall be reported to the nearest 0.1 mg. Any result not conforming to the analytical requirements shall be cause for rejection of the lot. 8. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The m

32、anufacturer/ distributor shall certify that the bouillon (soup and gravy bases) provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same bouillon (soup and gravy bases) offered for sale in the commer

33、cial market. The purchaser reserves the right to require proof of conformance. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20202B 6 9. REGULATORY REQUIREMENTS. The chicken, beef extract, animal fats, and other meat and poultry products shall

34、originate and be produced, processed, and stored in compliance with all applicable provisions of the Meat and Poultry Inspection Regulations of the USDA. The delivered bouillon (soup and gravy bases) shall comply with all applicable Federal, State, and local mandatory requirements and regulations re

35、lating to the preparation, packaging, labeling, storage, distribution, and sale of bouillon (soup and gravy bases) within the commercial marketplace. Delivered bouillon (soup and gravy bases) shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act; the Fair Packaging

36、and Labeling Act; and regulations promulgated thereunder. The bouillon (soup and gravy bases) shall comply with the allergen labeling requirements of the Federal Food, Drug, and Cosmetic Act. 10. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 10.3 or 10.4; purchaser may specify 10.1 with 10.1

37、.1, or 10.1 with 10.1.2, or 10.2 with 10.2.1, or 10.2 with 10.2.2. 10.1 Food Defense. When required in the solicitation, contract, or purchase order, a Food Defense System Survey (FDSS) shall be conducted by USDA, Agricultural Marketing Service (AMS), Processed Products Division (PPD). Food Defense

38、requirements include a documented and operational food defense plan that provides for the security of a plants production processes and includes the storage and transportation of pre-production raw materials and other ingredients and postproduction finished product. The plan shall address the follow

39、ing areas: (1) food security plan management; (2) outside and inside security of the production and storage facilities; (3) slaughter, when applicable, and processing, including all raw material sources; (4) shipping and receiving; (5) storage; (6) water and ice supply; (7) mail handling; (8) person

40、nel security; and (9) transportation, shipping, and receiving. 10.1.1 FDSS. When required in the solicitation, contract, or purchase order, a FDSS shall be conducted by USDA, AMS, PPD. The FDSS verifies that operators of food establishments have implemented measures to minimize the risk of tampering

41、 or other criminal actions against the food under their control. (An AMS, FDSS verifies the participating companys adherence to the FDAs “Guidance for Industry - Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance.”) For further information, see section 13.1 and

42、13.3.2. 10.1.2 Food Defense Addendum to Plant Systems Audit (PSA). When required in the solicitation, contract, or purchase order, a Food Defense addendum shall be conducted by USDA, AMS, PPD auditors. This verifies that operators of food establishments have implemented measures to minimize the risk

43、 of tampering or other criminal actions against the food under their control. (An AMS, FDSS verifies the participating companys adherence to the FDAs “Guidance for Industry - Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance.”) For further information, see sect

44、ion 13.1 and 13.3.2. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20202B 7 10.2 Manufacturers quality assurance. When required in the solicitation, contract, or purchase order, the product manufacturer shall be required to provide evidence, by

45、 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 time frame may res

46、ult in the contract being terminated for cause. 10.2.1 Plant systems audit. A plant systems audit (PSA) conducted by USDA, AMS, or other audit performed by a third party auditing service is required within 12 months prior to the date of the awarding of the contract. (An AMS PSA verifies the manufact

47、urers capability to produce products in a clean, sanitary environment in accordance with 21 CFR 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.) (Perform with Food

48、Defense addendum when required.) 10.2.2 Plant survey. A plant survey conducted by USDA, AMS, or other survey performed by a third 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,

49、 the manufacturer produces products in a clean sanitary environment in accordance with 21 CFR Part 110 - Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.) 10.3 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the finished bouillon (soup and gravy ba