REG A-A-20351 A-2012 NATURAL BUTTER FLAVOR GRANULES SPRAY-DRIED.pdf

1、 FSC 8940 A-A-20351A December 7, 2012 SUPERSEDING A-A-20351 September 20, 2006 COMMERCIAL ITEM DESCRIPTION NATURAL BUTTER FLAVOR GRANULES, SPRAY-DRIED The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers spray-dried nat

2、ural butter flavor granules (butter flavor granules), 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

3、), style(s), and package(s) of butter flavor granules desired (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

4、 Purchasers may specify the following: - When the butter flavor granules are to be graded or inspected by the Dairy Grading Branch (DGB), Dairy Programs (DP), Agricultural Marketing Service (AMS), USDA (Sec. 10). - Food defense section 10.1: Food defense system survey (FDSS) (Sec. 10.1). - Packaging

5、 requirements other than commercial (Sec. 11). 3. CLASSIFICATION. The butter flavor granules 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 license from

6、 IHS-,-,-A-A-20351A 2 Types, styles, and packages. Type I - Regular Type II - Light in sodium (in accordance with 21 Code of Federal Regulations (CFR) 101.56(c) (2) Style A - Granules/sprinkles Style B - Mix (with water and use like melted butter) Package 1 - 2 g (0.07 oz) packet Package 2 - 113.4 g

7、 (4 oz) packet Package 3 - 156 g (5.5 oz) container Package 4 - Other (as specified by the purchaser) 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the requirements of the: - Processing guidelines (Sec. 5). - Salient characteristics (Sec. 6). - Analytical requir

8、ements: as specified by the purchaser (Sec. 7). - Manufacturers/distributors assurance (Sec. 8). - Regulatory requirements (Sec. 9). - Quality assurance provisions: as specified by the purchaser (Sec. 10). - Packaging requirements other than commercial: as specified by the purchaser (Sec. 11). 5. PR

9、OCESSING GUIDELINES. 5.1 Processing. The butter flavor granules shall be processed in accordance with Current Good Manufacturing Practices (21 CFR Part 110). 5.2 Food security. The butter flavor granules should be processed and transported in accordance with the Food and Drug Administrations (FDAs)

10、Guidance for Industry: Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance.1This 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 tamper

11、ing 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 1http:/www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodDefenseandEmergen

12、cyResponse/ucm083075.htm Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20351A 3 storage and transportation of pre-production raw materials, other ingredients, and postproduction finished product. 5.3 Age requirement. Unless otherwise specified

13、in the solicitation, contract, or purchase order, the butter flavor granules shall be processed and packaged not more than 90 days prior to delivery to the purchaser. Age requirements for Department of Defense (DoD) procurements shall be specified in the solicitation, contract, or purchase order. 6.

14、 SALIENT CHARACTERISTICS. 6.1 Ingredients. The butter flavor granules shall contain dried butter, natural butter flavoring, maltodextrin (natural carbohydrate derived from corn), and salt. The butter flavor granules may contain buttermilk solids, whey, other natural flavorings, cornstarch, partially

15、 hydrogenated soybean oil, shortening, paprika, annatto, turmeric, sugar, guar gum, and sodium bicarbonate. All ingredients, including food grade bulking and anticaking agents, used in the preparation of the butter flavor granules shall be of Food Chemicals Codex purity or U.S. Pharmacopeia-National

16、 Formulary quality, and meet the related FDA regulations on food additives or generally recognized as safe (GRAS) requirements. 6.1.1 Dairy ingredients. Dairy ingredients used in the manufacture of butter flavor granules shall originate from a plant that has been approved by the DGB, DP, AMS, USDA.

17、6.1.2 Manufacturing plants. The manufacturing plants shall be eligible for Section I listing in the most recent version of the publication Dairy Plants Surveyed and Approved for USDA Grading Service. 6.2 Finished product. 6.2.1 Appearance. The butter flavor granules shall be a free flowing, uniform,

18、 granular powder, and shall be free from lumps. 6.2.2 Color. The butter flavor granules shall have an off white/light yellow to medium yellow color. 6.2.3 Odor and flavor. The butter flavor granules shall have a mild butter odor and flavor. The butter flavor granules shall be free from foreign odors

19、 or objectionable flavors, such as, but not limited to, rancid, sour, stale, malty, soapy, tallowy, bitter, or scorched. 6.2.4 Texture. The butter flavor granules shall have a fine granule shape that readily dissolves in the mouth or on hot, moist food. Provided by IHSNot for ResaleNo reproduction o

20、r networking permitted without license from IHS-,-,-A-A-20351A 4 6.3 Reconstituted product. After reconstitution in accordance with the manufacturers directions; the product shall meet the following. 6.3.1 Dispersability. The reconstituted butter flavor granules shall readily dissolve and show no ev

21、idence of curdling, feathering, or undissolved floating particles. 6.3.2 Odor. The reconstituted butter flavor granules shall have an odor of melted butter. 6.3.3 Flavor. The reconstituted butter flavor granules shall have the flavor of melted butter. 6.3.4 Color. The reconstituted butter flavor gra

22、nules shall have a translucent light to pale yellow color. 6.4 Foreign material. The butter flavor granules shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. The product shall be free from foreign material such as, but not limited to dirt, insect parts, hair,

23、wood, glass, or metal. 7. ANALYTICAL REQUIREMENTS. 7.1 Analytical and microbiological requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical and microbiological requirements for the butter flavor granules shall be as follows. Moisture Not more than

24、6.0 percent Water activity (aw) Shall not exceed 0.62 Sodium, Type I Not more than 180 mg2Sodium, Type II Not more than 45 mg2Aerobic plate count (APC) Not more than 50,000 Colony Forming Unit (CFU) per gram Yeast and mold Not more than 100 CFU per gram Coliform Less than 10 CFU per gram or less tha

25、n 3 Most Probable Number (MPN) per gram using the CFU/MPN technique3Salmonella Negative Listeria monocytogenes Negative Enterobactericeae Negative Staphylococcus aureus Not more than 10 CFU per gram3 (coagulase positive) 2Sodium is per a 2 g serving of butter flavored product. 3Finding indicates zer

26、o colonies (CFU) per plate or zero tubes producing gas for MPN. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20351A 5 E. coli Less than 3 MPN per gram using the MPN technique3 7.2 Product verification. When USDA verification of analytical requ

27、irements is specified in the solicitation, contract, or purchase order, the following procedures shall be followed. 7.2.1 Sampling procedures. For analytical testing, USDA inspection service will select the number of product containers based on USDA inspection service sampling procedures and plans.

28、For microbiological testing, except Salmonella collect ten 227 g (8 oz) subsamples (or packages) at random. Do not break or cut larger packages to obtain a 227 g (8 oz) sample. Collect the intact retail unit as the subsample even if it is larger than 227 g (8 oz). For Salmonella, collect 60 packages

29、 at random. 7.2.2 Composite sample. Analytical testing shall be performed on a composite sample. The composite sample shall be 600 g (21.2 oz) prepared from subsamples drawn from randomly selected containers. The number of subsamples used to create the composite sample shall be based on USDA procedu

30、res. For microbiological testing, except Salmonella, each sample should be tested as required, For Salmonella testing, six composite samples each consisting of 10 packages should be prepared and tested. 7.3 Analytical testing. When specified in the solicitation, contract, or purchase order, the anal

31、yses shall be in accordance with the following methods from the AOAC International Official Methods of Analysis (OMA) or FDA Bacteriological Analytical Manual (BAM) methods: Test Method Moisture 927.05 or 985.14 aw978.18 Sodium 969.23, 984.27, 985.35, or 2011.14 APC 966.24, 990.12, or 2008.10 Yeast

32、and mold 995.21, 997.02, or 2002.11 Coliform 989.10, 991.14, 996.02, 2000.15, 2005.03, or 2008.10 Salmonella 986.35, 996.08, 994.04, 967.26, 2003.09, or 2011.03 Listeria monocytogenes 2003.12, 2004.02, or 2010.02 Enterobactericeae 991.13, 2003.01, or 2011.17 Staphylococcus aureus 975.55, 987.09, 200

33、1.05, or 2003.08 (coagulase positive) Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20351A 6 Test Method E. coli 966.24, 991.14, 2009.02, 2011.17, or BAM Ch 4 (IC purchaser may specify 10.1. 10.1 Food defense. When required in the solicitation,

34、 contract, or purchase order, a FDSS shall be conducted by USDA, AMS, Fruit and Vegetable Program (FV), Specialty Crops Inspection Division (SCI). Food defense requirements include a documented and operational food defense plan that provides for the security of a plants production processes and incl

35、udes the storage and transportation of pre-production raw materials and other ingredients and postproduction finished product. The plan shall address the following areas: (1) food security plan management; (2) outside and inside security of the production and storage facilities; (3) slaughter, when

36、applicable, and processing, including all raw material sources; (4) shipping and receiving; (5) storage; (6) water and ice supply; (7) mail handling; (8) personnel security; and (9) transportation, shipping, and receiving. (An AMS, FDSS verifies the participating companys Provided by IHSNot for Resa

37、leNo reproduction or networking permitted without license from IHS-,-,-A-A-20351A 7 adherence to the FDAs “Guidance for Industry - Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance.”) For further information, see section 13.2 and 13.4.2. 10.2 Manufacturers qual

38、ity assurance and plant survey. When required in the solicitation, contract, or purchaser order, the product manufacturer shall be required to have their facilities inspected by USDA, AMS, DP, DGB, and be eligible for listing in Section I of the AMS publication Dairy Plants Surveyed and Approved for

39、 USDA Grading Service. (An AMS plant survey verifies that, at the time of the survey, 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 and the requirements con

40、tained in 7 CFR Part 58 General Specification for Dairy Plants Approved for USDA Inspection and Grading Service.) 10.3 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the butter flavor granules d

41、istributed meets or exceeds the requirements of this CID. 10.4 USDA certification. When required in the solicitation, contract, or purchase order that product quality and acceptability or both be determined, the USDA, AMS, DP, DGB, shall be the certifying program. DGB inspectors shall certify the qu

42、ality and acceptability of the butter flavor granules in accordance with DGB procedures which include selecting random samples of the butter flavor granules, evaluating the samples for conformance with the salient characteristics of this CID and other contractual requirements, and documenting the fi

43、ndings on official DGB certificates. In addition, when required in the solicitation, contract, or purchase order, DGB inspectors will examine the butter flavor granules for conformance to the U.S. Standards for Condition for Food Containers (7 CFR Part 42) in effect on the date of the solicitation.

44、To qualify for this option the plant must be listed in Dairy Plants Surveyed and Approved for USDA Grading Service (see Sec. 10.2). 11. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, contract, or purchase or

45、der. 12. USDA INSPECTION NOTES. When Section 10.4 is specified in the solicitation, contract, or purchase order, USDA certification shall include evaluation of the quality and condition of samples of butter flavor granules, and compliance with requirements in the following areas: - Processing guidel

46、ines (Sec. 5). - Salient characteristics (Sec. 6). - Analytical requirements when specified in the solicitation, contract, or purchase order (Sec. 7.1). When USDA analytical testing is specified, DGB inspection personnel shall Provided by IHSNot for ResaleNo reproduction or networking permitted with

47、out license from IHS-,-,-A-A-20351A 8 select samples and submit them to the USDA, Science and Technology Programs (S&TP) laboratory for analysis. - Packaging requirements (Sec. 11 or as specified in the solicitation, contract, or purchase order). 13. REFERENCE NOTES. 13.1 USDA certification contact.

48、 For USDA certification, contact the Branch Chief, DGB, DP, AMS, USDA, STOP 0230, 1400 Independence Avenue, SW, Washington, DC 20250-0230, telephone (202) 720-7471 or on the Internet at: www.ams.usda.gov/dairy/grade.htm. 13.2 FDSS contact. For a FDSS survey, contact the Chief, Inspection Branch, SCI

49、, FV, AMS, USDA, STOP 0240, 1400 Independence Avenue, SW, Washington, DC 20250-0240 telephone (202) 720-2482, Fax (202) 720-0393, or via E-mail: Nathaniel.Taylorams.usda.gov. 13.3 Analytical testing and technical information. For USDA technical information on analytical testing, contact the Director, USDA, AMS, S&T, Laboratory Division, 801 Summit Crossing Place, Suite B,