DLA A-A-20350 A-2010 CREAMED SAUCE WITH BEEF CANNED OR IN FLEXIBLE POUCHES.pdf

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1、AMSC N/A FSC 8940 A-A-20350A May 20, 2010 SUPERSEDING A-A-20350 October 13, 2005 COMMERCIAL ITEM DESCRIPTION CREAMED SAUCE WITH BEEF, CANNED OR IN FLEXIBLE POUCHES The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers ca

2、nned or flexibly pouched creamed sauce with beef, 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) of

3、 creamed sauce with beef required (Sec. 3). - When analytical requirements are different than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.2). - Manufacturers/distributors certification (Sec. 9.1) or USDA certification (Sec. 9.2). 2.2 Purchasers may specify the fo

4、llowing: - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The creamed sauce with beef shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types. Type I - No. 10 Can - 3.01 kg (106 oz) Type II - Institutional Size

5、Pouch - 2.95 kg (104 oz) Type III - Institutional Size Pouch - 2.27 kg (80 oz) Type IV - Institutional Size Pouch - 1.81 kg (64 oz) Type V - Institutional Size Pouch - 1.36 kg (48 oz) Type VI - Other (as specified by the purchaser) METRICProvided by IHSNot for ResaleNo reproduction or networking per

6、mitted without license from IHS-,-,-A-A-20350A 2 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 as

7、surance (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 Processing. The creamed sauce with beef shall conform

8、 to the applicable provisions of the USDA, Food Safety and Inspection Service (FSIS), Meat Inspection Regulations (9 CFR Parts 301-350), the Food Standards and Labeling Policy Book, be manufactured under sanitary standard operating procedures (SSOP) (9 CFR Part 416) and be in compliance with hazard

9、analysis and critical control point (HACCP) system requirements (9 CFR Part 417). 5.2 Ingredients. The creamed sauce with beef shall consist of beef, off-white cream sauce or off-white cheese sauce, thickeners and flavorings. 5.2.1 Meat. The beef shall be smoked, cooked, and sliced. The beef may be

10、chunked, ground, chopped, and formed. The beef may be formulated with water, salt, sugar, corn syrup, flavorings and sodium nitrate. 5.2.2 Sauce. The sauce shall consist of butter, partially hydrogenated soybean oil, or soybean oil, thickeners, and flavorings. The sauce may contain ingredients such

11、as, but not limited to; cream, cheddar cheese, sugar, salt, hydrolyzed corn, soy, or wheat gluten, yeast, artificial milk flavor, natural smoke flavor, and citric acid. 5.3 Finished product. 5.3.1 Creamed sauce with beef. The finished product shall contain a minimum of 18 percent of beef (on a cooke

12、d basis). 5.3.2 Appearance and color. The finished product shall be a blend of beef slices in a cream sauce. The beef shall be a reddish-pink color and practically free of bone or bone fragments, cartilage, coarse connective tissue, tendons or ligaments and glandular material. The cream sauce shall

13、be an off-white cream color. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20350A 3 5.3.3 Odor and flavor. The odor and flavor of the creamed sauce with beef shall be of smoked beef in a mild cream sauce. The finished product may possess a slig

14、htly cheesy and salty flavor. There shall be no foreign odors or flavors such as, but not limited to; burnt, scorched, stale, rancid, or sour. 5.3.4 Texture. The sliced beef shall be tender. The sauce shall not be lumpy or excessively thin or thick. 5.4 Drained weight. The average drained weight of

15、the beef in Type I and Type II shall not be less than 0.60 kg (21 oz). The individual drained weight of the beef in Type I and Type II shall not be less than 0.57 kg (20 oz). The drained weight for the average and individual pouches for Types III, IV, and V shall not be less than 20 percent of the n

16、et weight. 5.4.1 Drained weight determination. The contents of the container shall be poured into a flat-bottom container. A minimum of three times the containers volume of not less than 60C (140F) water shall be added to the container so as to cover the contents. The contents and water shall be gen

17、tly agitated so as to liquefy rendered fat without undue breakup of the meat pieces. The contents shall then be poured into a U.S. Standard No. 8 sieve in a manner that will distribute the product over the sieve without breaking the meat pieces. The sieve area shall be such that the distributed prod

18、uct does not completely cover all the openings of the sieve. The sieve shall be tilted at such an angle so as to assure complete drainage of all liquid from the product. The product shall be drained for 2 minutes before determining the drained weight. Determine the drained weight by subtracting the

19、sieve tare weight from the gross weight. The drained weight shall be reported to the nearest 14.2 g (0.5 oz). 5.5 Foreign material. All ingredients shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. There shall be no foreign material such as, but not limited to

20、, dirt, insect parts, hair, wood, glass, or metal. 5.6 Thermoprocessing. The filled and sealed containers of creamed sauce with beef shall be thermoprocessed to ensure commercial sterility in accordance with good commercial practice. 6. ANALYTICAL REQUIREMENTS. 6.1 Analytical requirements. Unless ot

21、herwise specified in the solicitation, contract, or purchase order, the analytical requirements for the creamed sauce with beef shall be as follows: 6.1.1 Salt. The salt content of the creamed sauce with beef shall not exceed 2.0 percent. 6.1.2 Fat. The fat content of the creamed sauce with beef sha

22、ll not exceed 9.0 percent. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20350A 4 6.2 Product verification sampling. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, analytical tes

23、ting shall be performed on a composite sample. The composite sample shall be 454 g (1 lb) prepared from eight randomly selected subsamples. Subsamples shall be a minimum of one container and shall contain the appropriate number of containers to yield a 454 g (1 lb) sample when composited. 6.3 Analyt

24、ical testing. Analytical testing shall be made in accordance with the following methods described in the Official Methods of Analysis of the AOAC International. Product shall be prepared according to AOAC method 983.18. Test Method Salt 935.47, 983.14 Fat 985.15 6.4 Test results. The test results fo

25、r the salt and fat shall be reported to the nearest 0.1 percent. Any result not conforming to the finished product requirements shall be cause for rejection of the lot. 7. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the creamed sauce with beef provi

26、ded shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same creamed sauce with beef offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. 8. REGULATORY

27、REQUIREMENTS. The meat components and the finished product shall originate and be produced, processed, and stored in compliance with all applicable provisions of the Meat Inspection Regulations of the USDA. The delivered creamed sauce with beef shall comply with all applicable Federal, State, and lo

28、cal mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of creamed sauce with beef within the commercial marketplace. 9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.1 or 9.2. 9.1 Manufacturers/distributors certification

29、. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the finished creamed sauce with beef distributed meets or exceeds the requirements of this CID. 9.2 USDA certification. When required in the solicitation, contract, or purchase order that

30、 product quality or acceptability or both be determined, the USDA, Agricultural Marketing Service (AMS), Livestock and Seed Programs (LS), Meat Grading and Certification Branch (MG&CB) or Fruit and Vegetable Programs (FV), Processed Products Branch (PPB), shall be Provided by IHSNot for ResaleNo rep

31、roduction or networking permitted without license from IHS-,-,-A-A-20350A 5 the certifying program. AMS inspectors shall certify the quality and acceptability of the creamed sauce with beef in accordance with LS, MG&CB or FV, PPB procedures which include selecting random samples of the creamed sauce

32、 with beef, evaluating the samples for conformance with the salient characteristic of this CID and other contractual requirements, and documenting the findings on official LS, MG&CB or FV, PPB score sheets and/or certificates. In addition, when required in the solicitation, contract, or purchase ord

33、er, inspectors will examine the creamed sauce with beef for conformance to the United States Standards of Condition of Food Containers in effect on the date of the solicitation. 10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified

34、 in the solicitation, contract, or purchase order. 11. USDA INSPECTION NOTES. When Section 9.2 is specified in the solicitation, contract, or purchase order, USDA certification shall include evaluation of the quality and condition of the samples of packaged creamed sauce with beef, and compliance wi

35、th requirements in the following areas: - Salient characteristics (Sec. 5). - Analytical requirements when specified in the solicitation, contract, or purchase order (Sec. 6.1). When USDA analytical testing is specified, AMS inspection personnel shall select samples and submit them to the USDA, Scie

36、nce and Technology Program (S&TP) laboratory for analysis. - Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purchase order). 12. REFERENCE NOTES. 12.1. USDA certification contacts. 12.1.1 Processed products certification. For PPB certification, contact the Branch C

37、hief, PPB, FV, 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. 12.1.2 Meat grading and certification. For MG&CB certification, contact the Deputy Director, MG&CB, Office of Field Operat

38、ions, LS, AMS, USDA, 400 Livestock Exchange Building, Denver, CO 80216-2139, telephone (303) 294-7676 or fax (303) 294-7253. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20350A 6 12.2 Analytical testing and technical information. For USDA tech

39、nical information on analytical testing, contact the Branch Chief, Technical Service Branch, S&TP, AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone (202) 690-0621, or via E-mail: shirleyj.wrightams.usda.gov. 12.3 Sources of documents. 12.3.1 Sources of informa

40、tion for nongovernmental documents is as follows: Copies of the Official Methods of Analysis of the AOAC International may be obtained from: AOAC International, 481 North Fredrick Avenue, Suite 500, Gaithersburg, MD 20877, telephone (301) 924-7077. Internet address: www.aoac.org. 12.3.2 Sources of i

41、nformation for governmental documents are as follows: Applicable provisions of the Meat and Poultry Inspection Regulations are contained in 9 CFR Parts 300 to 350 and Subchapter E. These documents may be purchased from: Superintendent of Documents, ATTN: New Orders, P.O. Box 371954, Pittsburgh, PA 1

42、5250-7954. Credit card (MasterCard or Visa) purchases may be made by calling the Superintendent of Documents on (202) 512-1800 or on the Internet at: http:/www.gpoaccess.gov/nara/index.html. Copies of the Food Safety and Inspection Service, Food Standards and Labeling Policy Book are available on th

43、e Internet at: http:/www.fsis.usda.gov/Regulations_&_Policies/index.asp. Copies of this CID and the United States Standards for Condition of Food Containers are available from: Branch Chief, PPB, FV, AMS, USDA, STOP 0247, 1400 Independence Ave., SW, Washington, DC 20250-0247, telephone (202) 720- 99

44、39, Fax (202) 690-0102, via E-mail: FQAStaffams.usda.gov or on the Internet at: http:/www.ams.usda.gov/FQAS. Beneficial comments, recommendations, additions, deletions, clarifications, etc., and any data which may improve this document should be sent to: Commander, Defense Supply Center Philadelphia

45、, ATTN: DSCP-FTSA, 700 Robbins Avenue, Philadelphia, PA 19111-5092 or FAX (215) 737-2963, or via E-mail: Sally.A.Gallagherdla.mil. Military activities may obtain copies of this CID from: Standardization Documents Order Desk, Document Automation and Production Service, 700 Robbins Avenue, Building 4D

46、, Philadelphia, PA 19111-5094 or on the Internet at: https:/assist.daps.dla.mil or https:/assist.daps.dla.mil/quicksearch. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20350A 7 MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES: Custodia

47、ns DOJ - BOP HHS - NIH, HIS Army - GL USDA - FV Navy - SA VA - OSS Air Force - 35 PREPARING ACTIVITY: Review Activities DLA - SS Army - MD, QM Navy - MC (Project No. 8940-2010-001) NOTE: The activities listed above were interested in this document as of the date of this document. Since organizations

48、 and responsibilities can change, you should verify the currency of the information above using the ASSIST Online database at https:/assist.daps.dla.mil. The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin

49、, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individuals income is derived from any public assistance program (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means for communication