DLA A-A-20087 D-2012 SOY SAUCE.pdf

1、 AMSC N/A FSC 8950 A-A-20087D A-A-20087D April 18, 2012 SUPERSEDING A-A-20087C April 28, 2006 COMMERCIAL ITEM DESCRIPTION SOY SAUCE The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers soy sauce, packed in commercially

2、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 soy sauce required (Sec. 3). - When analytical requirements are differen

3、t 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 may specify the following: - Food Defense Section 9.1: Food Defense System Survey (FDSS) (Sec. 9.1.1), or

4、 Food Defense Addendum to Plant Systems Audit (PSA) (Sec. 9.1.2), or (Sec. 9.1.2 with 9.2.1). - Manufacturers quality assurance (Sec. 9.2 with 9.2.1) or (Sec. 9.2 with 9.2.2). - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The soy sauce shall conform to the following li

5、st which shall be specified in the solicitation, contract, or purchase order. Types. Type I - Fermented Type II - Non-fermented METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20087D 2Type III - Non-fermented, Light in sodium (Lite) (21 Co

6、de of Federal Regulations (CFR) 101.56) Type IV - Fermented, Reduced sodium (21 CFR 101.61) 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.

7、6). - Manufacturers/distributors product assurance (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

8、. The soy sauce shall be prepared in accordance with current Good Manufacturing Practices (21 CFR Part 110). 5.1.1 Type I - Fermented. The fermented soy sauce shall be produced from the fermentation of soybeans or defatted soybeans with fermented mash together with salt brine and with or without pre

9、servatives, such as benzoic acid or sodium benzoate. The fermented mash is derived from enzymatic digestion of Koji with salt brine and from fermentation by yeast and lactic acid bacteria. Koji shall be a mixture of wheat and soybeans or defatted soybeans cultured with the mold, Aspergillus oryzae o

10、r Aspergillus soyae. 5.1.2 Type II - Non-fermented. The non-fermented soy sauce shall be a blend of hydrolyzed vegetable protein, salt, corn syrup or sugar, caramel color, and water. The non-fermented soy sauce may contain wheat, vinegar and/or organic acids (such as acetic or citric acid), and pres

11、ervatives. 5.1.3 Type III - Non-fermented, Light in sodium (Lite). The light in sodium soy sauce shall be non-fermented, reduced by 50 percent or more in sodium content per serving size when compared to the reference food as defined by 21 CFR 101.13. 5.1.4 Type IV - Fermented, Reduced sodium. The re

12、duced sodium soy sauce shall be fermented, reduced by 25 percent or more in sodium content per serving size when compared to the reference food as defined in 21 CFR 101.13. 5.2 Food security. The soy sauce should be processed and transported in accordance with the Food and Drug Administrations (FDAs

13、) Guidance for Industry: Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20087D 3 http:/www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDoc

14、uments/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. The

15、 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. 5.3 Flavor. The Type I and Type II soy sauce s

16、hall have a well-blended, palatable, tart, and salty flavor. The Type III and Type IV soy sauce shall have a well-blended, palatable, tart, and slightly salty flavor. 5.4 Color and appearance. Type I soy sauce shall be a clear reddish-brown liquid. Type II soy sauce shall be a clear dark-brown liqui

17、d. Types III and IV soy sauce shall be a reddish-brown or dark brown liquid. All types shall be practically free of sediment. 5.5 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. 6. ANALYTICAL REQUIREMENT

18、S. 6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the soy sauce shall be as follows: TABLE I. Analytical requirements (percent by weight) Type I Fermented Type II Non-Fermented Type III Non-Fermented Light in

19、Sodium (Lite) Type IV Fermented Reduced Sodium Titratable acidity (as acetic) 0.90 - 1.35 0.8 - 1.6 1.2 - 2.0 - Total salt (as NaCl) 13.5 - 16.0 13.0 - 21.0 6.5 - 10.5 8.1 - 12.0 pH (value) 4.5 - 5.2 4.5 - 6.0 4.2 - 5.0 4.2 - 5.0 Protein (Nx6.25) (NLT) 1/ 7.5 4.5 3.9 8.3 Invert sugar (NMT) 2/ - 10.0

20、 - - Alcohol 1.0 - 3.5 - - 1.7 - 3.5 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20087D 4TABLE I. Analytical requirements (percent by weight) continued Type I Fermented Type II Non-Fermented Type III Non-Fermented Light in Sodium (Lite) Type

21、IV Fermented Reduced Sodium Total solids (NLT) 1/ (Vacuum oven) 28.0 32.0 23.0 24.0 Water activity (aw) (NMT) (value) 2/ - - 0.85 3/ 0.85 3/ 1/ NLT = Not Less Than 2/ NMT = Not More Than 3/ An awnot more than 0.85 is required when the salt level is less than 10.0 percent, or the product has not been

22、 hot filled at a minimum temperature of 85C (185F). 6.2 Product verification sampling. 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 454 g (1

23、lb) prepared from five randomly selected subsamples. Subsamples shall be a minimum of one pouch/container and shall contain the appropriate number of pouches/containers to yield a 454 g (1 lb) sample when composited. Each subsample shall contain equal amounts of product to yield at least a 454 g (1

24、lb) sample. 6.3 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 AOAC International: Test Method Titratable acidity (as acetic) 942.15 Total salt 971.2

25、7 pH 981.12 Protein 984.13 or 992.15 Invert sugar 923.09, 906.03 or 2000.17 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20087D 5 Test Method Alcohol 950.04 or 942.06 Total solids 935.56 or 990.20 aw978.18 6.4 Test results. The test results fo

26、r salt, protein, invert sugar, alcohol, and total solids shall be reported to the nearest 0.1 percent. Titratable acidity for Type I shall be reported to the nearest 0.01 percent and 0.1 percent for Type II and Type III. The test result for awfor Type III and Type IV shall be reported to the nearest

27、 0.01 value. The test result for the pH shall be reported to the nearest 0.1 value. Any result not conforming to the analytical requirements shall be cause for rejection of the lot. 7. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the soy sauce provid

28、ed shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same soy sauce offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. 8. REGULATORY REQUIREMENTS. T

29、he delivered soy sauce shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of soy sauce within the commercial marketplace. Delivered soy sauce shall comply with all applica

30、ble provisions of the Federal Food, Drug, and Cosmetic Act; the Fair Packaging and Labeling Act; and regulations promulgated thereunder. The soy sauce shall comply with the allergen labeling requirements of the Federal Food, Drug, and Cosmetic Act. 9. QUALITY ASSURANCE PROVISIONS. Purchaser shall sp

31、ecify 9.3 or 9.4; purchaser may specify 9.1 with 9.1.1, or 9.1 with 9.1.2, 9.1.2 with 9.2.1, or 9.2 with 9.2.1, or 9.2 with 9.2.2. 9.1 Food Defense. When required in the solicitation, contract, or purchase order, a Food Defense System Survey (FDSS) shall be conducted by USDA, Agricultural Marketing

32、Service (AMS), Fruit and Vegetable Programs (FV), Processed Products Division (PPD). Food Defense 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 mate

33、rials 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 applicable, and processing, Provided by IHSNot for ResaleNo re

34、production or networking permitted without license from IHS-,-,-A-A-20087D 6including 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. 9.1.1 FDSS. When required in

35、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 or other criminal actions against the food under their control. (An AMS, FDSS verifies the p

36、articipating companys adherence to the FDAs “Guidance for Industry - Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance.”) For further information, see section 12.1 and 12.3.2. 9.1.2 Food Defense Addendum to Plant Systems Audit (PSA). When required in the solici

37、tation, 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 of tampering or other criminal actions against the food under their control. (An AMS, FDSS ve

38、rifies 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 12.1 and 12.3.2. 9.2 Manufacturers quality assurance. When required in the solicitation, c

39、ontract, or purchase order, the product manufacturer shall be required to 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 awardi

40、ng of the contract. Failure to provide this documentation within the proper time frame may result in the contract being terminated for cause. 9.2.1 PSA. A PSA conducted by USDA, AMS, or other audit performed by a third party auditing service and is required within 12 months prior to the date of the

41、awarding of the contract. (An AMS PSA verifies the manufacturers 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

42、an internal quality assurance program.) (Perform with Food Defense addendum when required). 9.2.2 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 p

43、lant survey audit 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.) Provided by IHSNot for ResaleNo reproduction or ne

44、tworking permitted without license from IHS-,-,-A-A-20087D 7 9.3 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the finished soy sauce distributed meets or exceeds the requirements of this CID.

45、9.4 USDA certification. When required in the solicitation, contract, or purchase order that product quality, or acceptability or both be determined, the USDA, AMS, FV, PPD shall be the certifying program. PPD inspectors shall certify the quality and acceptability of the soy sauce in accordance with

46、PPD procedures which include selecting random samples of the soy sauce, evaluating the samples for conformance with the salient characteristics of this CID and other contractual requirements, and documenting the findings on official PPD score sheets and/or certificates. In addition, when required in

47、 the solicitation, contract, or purchase order, PPD inspectors will examine the soy sauce for conformance to the United States Standards for Condition of Food Containers in effect on the date of the solicitation. 10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be co

48、mmercial unless otherwise specified in the solicitation, contract, or purchase order. 11. USDA INSPECTION NOTES. When Section 9.4 is specified in the solicitation, contract, or purchase order, USDA certification shall include evaluation of the quality and condition of samples of packaged soy sauce,

49、and compliance with 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, PPD inspection personnel shall select samples and submit them to the USDA, Science and Technology Programs (S&TP) laboratory