DLA A-A-20299 B-2009 FRUITS INFUSED AND DRIED [Replaced USDA A-A-20293].pdf

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1、AMSC N/A FSC 8915 A-A-20299B April 13, 2009 SUPERSEDING A-A-20299A July 10, 2000 COMMERCIAL ITEM DESCRIPTION FRUITS, INFUSED AND DRIED The U.S. Department of Agriculture has authorized the use of this Commercial Item Description (CID) and replaces CID, A-A-20293, Cherries, Red, Tart, Dry. 1. SCOPE.

2、This CID covers infused and dried fruits (dried fruits), 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. PROCUREMENT NOTES. 2.1 Purchasers shall specify the following: - Ty

3、pe(s), style(s), flavor(s), varieties, fortification(s), and class(es) (Sec. 3). - 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.

4、3). 2.2 Purchasers may specify the following: - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The dried fruits shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types, styles, flavors, varieties, fortifications

5、 and classes. Type I - Pitted red tart cherries Style A - Whole Style B - Other METRICProvided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20299B 2 Type II - Pitted sweet cherries Style A - Whole Style B - Other Flavor 1 - Raspberry Flavor 2 - Other T

6、ype III - Apples Style A - Sliced Style B - Diced Style C - Other Flavor 1 - Plain Flavor 2 - Passion fruit/cherry Flavor 3 - Cherry/cinnamon Flavor 4 - Mango Flavor 5 - Raspberry Flavor 6 - Cinnamon coated Flavor 7 - Orange Flavor 8 - Other Type IV - Whole blueberries Variety A - Cultivated Variety

7、 B - Wild Type V - Whole strawberries Type VI - Sliced bananas Type VII - Cranberries Style A - Whole Style B - Sliced Style C - Diced Flavor 1 - Plain Flavor 2 - Cherry Flavor 3 - Orange Flavor 4 - Blueberry Flavor 5 - Raspberry Flavor 6 - Strawberry Flavor 7 - Mixed berry Flavor 8 - Other Provided

8、 by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20299B 3 Type VIII - Peaches Style A - Sliced Style B - Diced Type IX - Whole raisins Variety A - Seedless Variety B - Golden seedless Type X - Whole red raspberries Type XI - Apricots Style A - Diced Style

9、 B - Other Type XII - Pineapples Style A - Diced Style B - Other Type XIII - Mangos Style A - Diced Style B - Other Type XIV - Papaya Style A - Diced Style B - Other Type XV - Other Fortification a - Not fortified Fortification b - Fortified Class (1) - No Sulfur dioxide (SO2) Class (2) - Processed

10、with Sulfur dioxide (SO2) 1/ 1/ Applicable to the following: Type III - Apples, Type VIII - Peaches, Type IX, Variety B - Golden seedless raisins, Type XI - Apricots, Type XII - Pineapples, Type XIII - Mangos, and Type XIV - Papaya. Provided by IHSNot for ResaleNo reproduction or networking permitte

11、d without license from IHS-,-,-A-A-20299B 4 4. MANUFACTURERS/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 assuran

12、ce (Sec. 7). - Regulatory requirements (Sec. 8). - Quality assurance 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 Ingredients. 5.1.1 Frozen fruit. The frozen red tart cherr

13、ies shall be U.S. Grade B or better for the U.S. Standards for Grades of Frozen Red Tart Pitted Cherries. The frozen sweet cherries shall be U.S. Grade B or better for the U.S. Standards for Grades of Frozen Sweet Cherries. The frozen blueberries, cranberries, strawberries, and raspberries shall be

14、U.S. Grade B or better for the appropriate frozen berries, except that strawberries shall be calyx free. The frozen apples shall be U.S. Grade C or better for the U.S. Standards for Grades of Frozen Apples. The frozen peaches shall be U.S. Grade B or better for the U.S. Standards for Grades of Froze

15、n Peaches. The frozen apricots shall be U.S. Grade B or better for the U.S. Standards for Grades of Frozen Apricots. The frozen pineapples shall be U.S. Grade B or better for the U.S. Standards for Grades of Frozen Pineapples. 5.1.2 Fresh fruit. Bananas, mangos, and papaya shall be mature fruit free

16、 from decay, discoloration, bruising, extraneous material, pit material, peels, and blemished areas. There shall be no evidence of freezing. 5.1.3 Raisins. The natural seedless raisins shall be U.S. Grade B or better for character according to the U.S. Standards for Grades of Processed Raisins. 5.2

17、Processing. The dried fruits shall be manufactured in accordance with good manufacturing practices. Infusion is a process whereby water migrates out of the fruit through a semi-permeable membrane and is replaced by solutes (such as sugar water). 5.2.1 Infusion. The dried fruits may be infused with s

18、ugar, invert sugar, or other sweeteners as appropriate for the type of fruit. Except for Type I, pitted red tart cherries, flavors (including acids), may be used as appropriate. 5.2.2 Fortification. The fortification and levels of fortification shall be as specified in the solicitation, contract, or

19、 purchase order. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20299B 5 5.3 Finished product. Prior to packing, the dried fruits may be sprayed lightly with sunflower oil or other vegetable oil to prevent clumping. 5.3.1 Shape. The shape of the

20、 dried fruits shall be as follows: The whole pitted red tart and sweet cherries, blueberries, strawberries, cranberries, raisins, and raspberries shall be intact pieces of fruit which may be irregular shaped. The sliced apples, bananas, cranberries, and peaches shall be small slices typical of the f

21、ruit specified. The diced apples and peaches shall be cubes typically varying in size from 0.95 to 1.25 cm (3/8 to in). The diced cranberries shall be approximately 0.64 cm (1/4 in) cubes. The diced apricots, pineapples, mangos, and papaya shall be cubes typically varying in size from 0.95 to 1.9 cm

22、 (3/8 to in). 5.3.2 Flavor and odor. The dried fruits shall have a distinct, characteristic flavor and odor typical for the appropriate Type and Flavor of dried fruit. There shall be no foreign odors or flavors, such as, but not limited to, burnt, stale, rancid, or moldy. 5.3.3 Color. The dried cher

23、ries and cranberries shall have a uniform characteristic bright red to dark red color. The dried plain apples shall have a uniform color characteristic of the fruit, and flavored apples shall have a color appropriate to the flavoring added to the apples. The dried blueberries, strawberries, bananas,

24、 peaches, raspberries, apricots, pineapples, mangos and papaya shall have a uniform color characteristic of the fruit. Variety A seedless raisins shall have a good typical color. Variety B golden seedless raisins shall have a yellow to gold to light amber color. 5.3.4 Texture. The dried fruit shall

25、have a soft or chewy texture as appropriate for the type of fruit. 5.3.5 Pitted cherries. The finished dried tart and sweet cherries shall be practically free of pits with a maximum of one pit per five pounds of dried fruit. 5.4 Foreign material. The dried fruits shall be clean, sound, wholesome, an

26、d free from evidence of rodent or insect infestation. The dried fruits shall be free from foreign material such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal. 5.5 Additives or preservatives. Except for Class (2) - Sulfured dried fruits, no additives, preservatives, other th

27、an sweeteners and fortification when applicable, may be used in the processing of the product. 6. ANALYTICAL REQUIREMENTS. 6.1 Analytical and microbiological requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical and microbiological requirements for

28、 the dried fruits shall comply with the following tolerances: Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20299B 6 Test Tolerance Water Activity (aw) Shall not exceed 0.62 Aerobic (Standard) Plate Count Less than 50,000 per gram in any sample

29、 Yeast Less than 100 Colony Forming Units (CFU) per gram Mold Less than 100 CFU per gram Coliform Less than 10 CFU per gram or less than 3 MPN (Most Probable Number) per gram E. coli Less than 10 CFU per gram or less than 3 MPN per gram Staph. Aureus Less than 10 CFU per gram or less than 3 MPN per

30、gram Sulfites (Types III, VIII, IX - Less than 1500 parts per million (ppm) Variety B, XII, XIII, XIV) Sulfites (Type XI) Less than 3,000 ppm Added Oil Requirements Fruit Added Oil Red Tart Cherries No greater than 1.0% Sweet Cherries No greater than 1.0% Strawberries No greater than 1.5% Blueberrie

31、s No greater than 0.6% Cranberries No greater than 1.0% Bananas No greater than 1.5% Peaches No greater than 1.0% Raisins No greater than 1.0% Red raspberries No greater than 1.0% Apricots No greater than 1.0% Pineapples No greater than 1.0% Mangos No greater than 1.0% Papaya No greater than 1.0% 6.

32、2 Product verification. When USDA verification of 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 0.45 kg (1 lb) prepared from five randomly selected subsamples. Subsampl

33、es shall be a minimum of one packet/container and shall contain the appropriate number of packets/containers to yield a 0.45 kg (1 lb) sample when composited. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20299B 7 6.3 Analytical and microbial t

34、esting. When specified in the solicitation, contract, or purchase order, analyses shall be in accordance with the following methods from the Official Methods of Analysis of the AOAC International or as specified below: Test Method Water Activity (aw) 978.18 Standard Plate Count 966.23, 990.12 Yeast

35、and Mold 995.21, 997.02 Coliform 992.30, 966.24, 991.14, 2000.15 E. coli 992.30, 966.24, 991.14, 2000.15 Staph. aureus 987.09, 2003.07 Oil Added 1/ Sulfites 990.31 1/ Conduct test in accordance with USDA, Agricultural Marketing Service (AMS), Science and Technology Programs (S purchaser may specify

36、9.1 with 9.1.1, or 9.1 with 9.1.2. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20299B 8 9.1 Manufacturers quality assurance. When required in the solicitation, contract, or purchase order, the product manufacturer shall be required to provide

37、 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 time

38、frame may result in the contract being terminated for cause. 9.1.1 Plant systems audit. A plant systems audit (PSA) shall be 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 awa

39、rding 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

40、 manufacturer 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 shall be conducted by USDA, AMS, or another survey perf

41、ormed 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, the manufacturer produces products in a clean, sanitary environment in accordance with 21 CFR 110 - Current Goo

42、d Manufacturing Practice in Manufacturing, Packing, or Holding Human Food Regulations.) 9.2 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the finished dried fruit distributed meets or exceeds t

43、he requirements of this CID. 9.3 USDA certification. When required in the solicitation, contract, or purchase order that product quality and acceptability or both be determined, the Processed Products Branch (PPB), AMS, USDA, shall be the certifying program. PPB inspectors shall certify the quality

44、and acceptability of the dried fruits in accordance with PPB procedures which include selecting random samples of the packaged dried fruit, evaluating the samples for conformance with the salient characteristics of this CID and other contractual requirements, and documenting the findings on official

45、 PPB score sheets and/or certificates. In addition, when required in the solicitation, contract, or purchase order, PPB inspectors will examine the dried fruit for conformance to the United States Standards for Condition of Food Containers in effect on the date of the solicitation. 10. PACKAGING. Pr

46、eservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, contract, or purchase order. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20299B 9 11. USDA INSPECTION NOTES. When S

47、ection 9.3 is specified in the solicitation, contract, or purchase order, USDA certification shall include evaluation of the quality and condition of samples of packaged dried fruit, and compliance with requirements in the following areas: - Salient characteristics (Sec. 5). - Analytical requirement

48、s when specified in the solicitation, contract, or purchase order (Sec. 6.1). When USDA analytical testing is specified, PPB inspection personnel shall select samples and submit them to the USDA, Science and Technology Program (S&TP) laboratory for analysis. - Packaging requirements (Sec. 10 or as s

49、pecified in the solicitation, contract, or purchase order). 12. REFERENCE NOTES. 12.1 USDA certification contact. For USDA certification, contact the Branch Chief, PPB, FVB, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247, telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: terry.baneams.usda.gov. 12.2 Anal