REG A-A-20210 C-2010 SALSA TOMATO-BASED AND SALSA VERDE SHELF STABLE.pdf

1、 FSC 8940/8950 A-A-20210C August 31, 2010 SUPERSEDING A-A-20210B May 9, 2007 COMMERCIAL ITEM DESCRIPTION SALSA, TOMATO-BASED AND SALSA VERDE, SHELF STABLE The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers shelf stabl

2、e tomato-based salsa and salsa verde (salsa) packed in commercially acceptable containers, suitable for use by the 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), pu

3、ngency(ies), style(s), and sodium level(s) 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. 9.3) or USDA certification (Sec. 9.4). 2.2 Purchasers

4、may specify the following: - Define pungency requirements through a bid sample (Sec. 6.1.2). - Food Defense System Survey (Sec. 9.1 with 9.2.1) or (Sec. 9.1 with 9.2.2). - Manufacturers quality assurance (Sec. 9.2 with 9.2.1) or (Sec. 9.2 with 9.2.2). - Packaging requirements other than commercial (

5、Sec. 10). 3. CLASSIFICATION. The salsa shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types, pungencies, styles, and sodium levels. Type I - Tomato-based Type II - Salsa verde METRIC Provided by IHSNot for ResaleNo reproduction or netwo

6、rking permitted without license from IHS-,-,-A-A-20210C 2Pungency A - Extra mild Pungency B - Mild Pungency C - Medium Pungency D - Hot Style 1 - Regular Style 2 - Chunky (Type I, Tomato-based only) Sodium level a - Regular Sodium level b - Low sodium (21 CFR 101.61) 4. MANUFACTURERS/DISTRIBUTORS NO

7、TES. 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 assurance provisi

8、ons: 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 salsa shall be prepared in accordance with current Good Manufacturing Practice (21 CFR Part 110) and shall be packed i

9、n hermetically sealed containers and shall be sufficiently processed by heat to assure adequate sterilization. 5.2 Food Security. The salsa should be processed and transported in accordance to the Food and Drug Administrations (FDA) Guidance for Industry: Food Producers, Processors, and Transporters

10、: Food Security Preventive Measures Guidance. http:/www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodDefenseandEmergencyResponse/ucm083075.htm. This guidance identifies the kinds of preventive measures operators of food establishments may take to minimize the risk that

11、food under their control will be subject to tampering or other malicious, criminal, or terrorist actions. 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 mate

12、rials, other ingredients and postproduction finished product. 5.3 Ingredients. 5.3.1 Type I, tomato-based. The Type I, tomato-based salsa shall include tomatoes and/or tomato puree, onions, peppers (e.g.: chili, jalapeo, green bell, red bell, yellow bell, etc.), garlic, salt, vinegar and/or citric a

13、cid, and/or phosphoric acid added to adjust the pH. The salsa may Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20210C 3include; but not limited to: water, onion powder, garlic powder, tomato powder, sugar, corn syrup, chili puree, jalapeo pure

14、e, pepper, carrots, corn, cilantro, red pepper powder, cumin, oregano, natural flavors, lime juice, and lemon juice. 5.3.2 Type II, salsa verde. The Type II, salsa verde shall include tomatillos (Physalis ixocarpa), green chile peppers (e.g.: jalapeo, serrano, etc.), onion, garlic, vinegar and/or ci

15、tric acid, and/or phosphoric acid added to adjust the pH. The salsa may include; but not limited to: water, salt, coriander, onion powder, garlic powder, sugar, corn syrup, chili puree, jalapeo puree, pepper, cilantro, green bell pepper, cumin, oregano, natural flavors, and lime juice concentrate. 5

16、.3.3 Tomatoes. Tomatoes in Type I, Style 1, regular salsa, shall be discernible fine pieces. The tomatoes in Type I, Style 2, chunky salsa, shall be discernible coarse pieces. The tomatoes may or may not be peeled. 5.3.4 Tomatillos. Tomatillos in Type II, Style 1, regular salsa, shall be discernible

17、 fine pieces. 5.3.5 Onions. For Style 1, regular salsa and Style 1, salsa verde, the onions shall be discernible fine pieces. For Style 2, chunky salsa, the onions shall be discernible coarse pieces. 5.3.6 Peppers. For Style 1, regular salsa and Style 1, salsa verde, the peppers shall be discernible

18、 fine pieces. For Style 2, chunky salsa, the peppers shall be discernible coarse pieces. 5.4 Optional processing ingredients. 5.4.1 Calcium chloride. Calcium chloride shall be of Food Chemicals Codex purity. Calcium chloride may be added as a processing aid to maintain the firmness of the diced toma

19、toes. 5.4.2 Thickeners. The salsa may include thickeners such as but not limited to: xanthan gum or modified food starch to increase or aid the viscosity. When specified in the solicitation, contract, or purchase order, modified food starch and other thickeners shall be less than 1 percent of the pr

20、oduct formulation. 5.4.3 Preservatives. The salsa may include preservatives such as but not limited to: potassium sorbate, sodium benzoate, and propionic acid to prevent yeast, mold, and bacteria growth. The preservatives shall be of Food Chemicals Codex purity. 5.5 Finished product. Provided by IHS

21、Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20210C 45.5.1 Odor and flavor. The salsa shall be slightly acidic and have the odor and flavor of tomatoes with spices and peppers. The salsa shall be free from off odors and flavors, with no bitter, burnt, sour,

22、or excessively hot flavor. 5.5.2 Appearance. The tomato-based salsa shall have a red color with discernible pieces of tomato, onion, and peppers. The tomato-based salsa shall have a finished product color equal to or better than USDA Color Standards for Tomato Products, color chip A1 or A2 (see Sec.

23、 12.3.1 for color chip source). The salsa verde shall have a green color with discernible pieces of tomatillo, onion, and peppers. Style 2, chunky salsa shall have a rich thick texture. 5.5.3 Drained weight and washed drained weight of tomato-based salsa. Type I, salsa shall meet one of the followin

24、g requirements. 5.5.3.1 Drained weight. The drained weight for Type I, Style 1, regular salsa shall be 45-55 percent solids and for Type I, Style 2, chunky salsa shall be 55-80 percent solids. Procedure: Place the salsa product at room temperature atop a 12 inch diameter U.S. Standard No. 8 sieve in

25、 a manner that will distribute the product over the sieve. The sieve shall be tilted at approximately a 20 degree angle and allowed to drain for 2 minutes before determining drained weight. Determine drained weight by subtracting the sieve tare weight from the gross weight. Report the solids as a pe

26、rcentage of the whole. The drained weight shall be reported to the nearest whole percentage. 5.5.3.2 Washed drained weight. The washed drained weight for Type I, Style 1, regular salsa shall be 20-35 percent of the water capacity of the container. The washed drained weight for Type I, Style 2, chunk

27、y salsa shall be 35-55 percent of the water capacity of the container. Procedure: Place the tomato-based salsa product at room temperature atop a 12 inch diameter U.S. Standard No. 8 sieve in a manner that will distribute the product over the sieve. Rinse lightly with 20 to 22C (68 to 72F) water unt

28、il all visible free liquid is removed. The sieve shall be tilted at approximately a 20 degree angle and allowed to drain for 2 minutes before determining drained weight by subtracting the sieve tare weight from the gross weight. The drained weight shall be reported to the nearest whole percentage. 6

29、. ANALYTICAL REQUIREMENTS. 6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the salsa shall be as follows: Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20

30、210C 5Type I - Tomato-based Test Requirements pH 3.8 to 4.3 Soluble solids Minimum of 8.0 Brix Consistency Type I, Style 1, Regular: Not less than 3.0 or more than 5.5 centimeters in 30 seconds at 20C (68F) + 1C (1.8F) Sodium (sodium level b) Shall not exceed 140 mg per Reference Amount Customarily

31、Consumed (21 CFR 101.61) Type II - Salsa Verde Test Requirements pH 3.0 to 3.5 Salt 2.75 to 3.25 percent Titratable acidity (as acetic) 1.5 to 1.7 percent Soluble solids Minimum of 10.0 Brix 6.1.2 Pungency. When required in the solicitation, contract, or purchase order, pungency shall be defined at

32、the discretion of the buyer or be based on a reference or bid sample product and be a mutual agreement between the parties involved. NOTE: Commercial vendors pungency ranges vary greatly. 6.2 Product verification. When USDA verification of analytical requirements is specified in the solicitation, co

33、ntract, or purchase order, the following procedures will be followed. 6.2.1 Sampling procedures. USDA inspection service will select the number of product containers based on USDA inspection service sampling procedures and plans. 6.2.2 Composite sample. Analytical testing shall be performed on a com

34、posite sample. The composite sample shall be 454 g (1 lb) and prepared from subsamples drawn from randomly selected containers. Subsamples shall be a minimum of one can/jar/pouch and shall contain the appropriate number of cans/jars/pouches to yield a 454 g (1 lb) sample when composited. Provided by

35、 IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20210C 66.3 Analytical testing. When specified in the solicitation, contract, or purchase order, the analyses shall be made in accordance with the following methods from the Official Methods of Analysis of the

36、 AOAC International or as specified below: Test Method pH 981.12 Pungency 1/, 995.03, ASTA Official Method 21.3, Gas Chromatography 2/, 3/ Soluble solids 932.12 or 970.59 Consistency Bostwick Consistometer Sodium (Type I only) 966.16 Salt (Type II only) 971.27 Titratable acidity (as acetic) 942.15 1

37、/ When a pungency range is specified in the solicitation, contract, or purchase order, analysis of pungency shall be tested with the methods indicated above. 2/ American Spice Trade Association. 3/ When a pungency value of less than 750 Scoville Heat Units (SHU) (50 parts per million) is specified i

38、n the solicitation, contract, or purchase order, analysis of pungency shall be following the directions listed in the Regional Standard for Gochujang Codex Stan 294R in effect on the date of the solicitation, contact, or purchase order. 6.4 Test results. The test results for pH shall be to reported

39、to the nearest 0.1 unit. The test results for pungency shall be reported to the nearest Scoville unit and/or ppm Capsaicin with one ppm Capsaicin equal to 15 Scoville units. The test results for soluble solids and titratable acidity shall be reported to the nearest 0.1 percent. The test results for

40、sodium shall be reported to the nearest 0.1 mg. The test results for salt shall be reported to the nearest 0.01 percent. Any result not conforming to the analytical requirements shall be cause for rejection of the lot. 7. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor sh

41、all certify that the salsa provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same prepared salsa offered for sale in the commercial market. The purchaser reserves the right to require proof of conf

42、ormance. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20210C 78. REGULATORY REQUIREMENTS. The delivered salsa shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packag

43、ing, labeling, storage, distribution, and sale of salsa within the commercial marketplace. Delivered salsa shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act; the Fair Packaging and Labeling Act; and regulations promulgated thereunder. 9. QUALITY ASSURANCE PROVIS

44、IONS. Purchaser shall specify 9.3 or 9.4; purchaser may specify 9.1, 9.1 with 9.2.1, 9.1 with 9.2.2, 9.2 with 9.2.1 or 9.2 with 9.2.2. 9.1 Food Defense System Survey (FDSS). When required in the solicitation, contract, or purchase order, a FDSS shall be conducted by USDA, Agricultural Marketing Serv

45、ice (AMS) personnel. The FDSS verifies measures that operators of food establishments take to minimize the risk of tampering or other criminal actions against the food under their control. (An AMS FDSS verifies the participating company adherence to the Food and Drug Administrations “Guidance for In

46、dustry - Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance.”) For further information, see section 12.1 and 12.3.2. 9.2 Manufacturers quality assurance. When required in the solicitation, contract, or purchase order, the product manufacturer shall be required t

47、o provide 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 pro

48、per time frame may result in the contract being terminated for cause. 9.2.1 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

49、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 manufacturer has in place an internal quality assurance program. The AMS PSA determines the manufacturers ability to produce u