DLA A-A-20097 F-2010 HOT SAUCE.pdf

1、AMSC N/A FSC 8950 A-A-20097F November 10, 2010 SUPERSEDING A-A-20097E December 28, 2005 COMMERCIAL ITEM DESCRIPTION HOT SAUCE The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers hot sauce packed in commercially accepta

2、ble 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 hot sauce required (Sec. 3). - When analytical requirements are different than

3、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 System Survey (Sec. 9.1 with 9.2.1) or (Sec. 9.1 with 9.2.2). - Manufa

4、cturers 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 hot sauce shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types. Type I - Hot Type

5、 II - Extra hot 4x Type III - Green Type IV - Chipotle Type V - Habanero METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20097F 2 Type VI - Garlic Type VII - Chili and lime Type VIII - Sweet and spicy Type IX - Other 4. MANUFACTURERS/DISTR

6、IBUTORS 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 assurance (Sec. 7). - Regulatory requirements (Sec. 8). - Quality assuran

7、ce 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 hot sauce shall be prepared and packaged in accordance with current good manufacturing practices (21 CFR Par

8、t 110). 5.2 Food security. The hot sauce should be processed and transported in accordance to the Food and Drug Administrations (FDAs) Guidance for Industry: Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance. http:/www.fda.gov/Food/GuidanceComplianceRegulatoryI

9、nformation/GuidanceDocuments/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

10、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 materials, other ingredients, and postproduction finished product. 5.3 Ingredients. Each ty

11、pe of hot sauce is a ready-to-use sauce prepared from ingredients such as, but not limited to, fermented red peppers, jalapeo peppers, chipotle peppers, habanero peppers, garlic, distilled vinegar, salt, spices, stabilizers, and other ingredients characteristic of each type. 5.4 Finished product. Ea

12、ch type of hot sauce shall be a smooth suspension of uniform small particle size and shall not stratify nor separate (minor separation which upon light shaking disappears and results in a uniform, relatively stable suspension is acceptable). The hot sauce shall have a typical pungent (heat value or

13、bite) flavor and odor characteristic for the type of hot sauce. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20097F 3 5.4.1 Type I, Hot and Type II, Extra hot. Each type of hot sauce shall be a red to reddish-brown colored liquid and possess a

14、 pungent odor and a good flavor that is well balanced and peppery. 5.4.2 Type III, Green. The green hot sauce shall be a pale green colored liquid and possess a mild jalapeo flavor and odor with vinegar background notes. 5.4.3 Type IV, Chipotle. The chipotle hot sauce shall be a dark brownish-red co

15、lored liquid with flecks of spices and possess a pungent aroma and rich smoky flavor. 5.4.4 Type V, Habanero. The habanero hot sauce shall be a dark orange-red colored liquid with flecks of spices and possess a strong pungent flavor and aroma with a blend of vinegar and fruit flavors. 5.4.5 Type VI,

16、 Garlic. The garlic hot sauce shall be a bright orange-red colored liquid and possess a mild pepper and garlic flavor and aroma. 5.4.6 Type VII, Chili and lime. The chili and lime hot sauce shall be a dark orange-red colored liquid and possess a cumin and lime flavor and aroma. 5.4.7 Type VIII, Swee

17、t and spicy. The sweet and spicy hot sauce shall be a dark orange colored liquid and possess a sweet and peppery flavor and aroma. 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 REQUIR

18、EMENTS. 6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the hot sauce shall meet the requirements listed in Table I. TABLE I. Analytical requirements Type Nonvolatile Solids 1/ Percent Salt Percent Acidity (ace

19、tic acid) Percent pH Pungency (SHU) or Capsaicin (ppm) 2/, 5/ Type I 7.5 - 18.0 4.9 - 12.0 2.4 - 5.0 3.4 3/ 650 4/ (43 ppm) Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20097F 4 TABLE I. Analytical requirements (continued) Type Nonvolatile Sol

20、ids 1/ Percent Salt Percent Acidity (acetic acid) Percent pH Pungency (SHU) or Capsaicin (ppm) 2/, 5/ Type II 3.6 - 17.0 1.2 - 12.0 3.6 - 9.5 2.7 - 3.4 2500 4/ (167 ppm) Type III 8.5 - 14.0 7.0 - 8.0 4.5 - 5.0 2.7 - 3.0 600 - 1200 (40 - 80 ppm) Type IV 17.0 - 20.0 5.5 - 6.5 3.7 - 4.2 2.9 - 3.2 1500

21、- 2500 (100 - 167 ppm) Type V 24.0 - 28.0 5.8 - 6.8 4.6 - 5.4 3.0 - 3.5 5000 - 8000 (333 - 533 ppm) Type VI 10.0 - 16.0 6.0 - 8.0 3.6 - 5.3 2.7 - 3.5 1200 - 1800 (80 - 120 ppm) Type VII 14.0 - 19.5 8.0 - 10.5 3.4 - 4.1 3.4 3/ 350 - 790 (23 - 53 ppm) Type VIII 56.0 - 61.0 3.3 - 3.8 1.2 - 1.7 3.4 - 3.

22、7 100 - 600 (7 - 40 ppm) 1/ Pepper solids are required to be no less than 2.7 percent for Types I thru VI. 2/ Scoville Heat Units (SHU), parts per million (ppm). 3/ Less than or equal to. 4/ Greater than or equal to. 5/ When required in the solicitation, contract, or purchase order, pungency value (

23、SHU) shall be defined at 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 sampling. When USDA verification of analytical requirements is

24、 specified in the solicitation, contract, or purchase order, analytical testing shall be performed on a composite sample. The composite sample shall be a 57 g (2 oz) prepared from five randomly selected subsamples. Subsamples shall be a minimum of one bottle/container/pouch and shall Provided by IHS

25、Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20097F 5 contain the appropriate number of bottles/containers/pouches to yield a 57 g (2 oz) sample when composited. Each subsample shall contain equal amounts of product to yield at least a 57 g (2 oz) sample. 6.

26、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 or as specified below: Test Method Nonvolatile solids 925.45A 6/ Salt 941.13 7/ A

27、cidity (as acetic acid) 920.174 pH 981.12 Pungency (Capsaicin) 995.03, ASTA 8/ 21.3, Gas Chromatography 9/ 6/ Pre-dry to near dryness on steam bath before drying in a vacuum oven. Run at 65C (149F). 7/ Saturated potassium permanganate (KMnO4) shall be used in lieu of 5 percent KMnO4solution. 8/ Amer

28、ican Spice Trade Association (ASTA). 9/ When a pungency value less than 750 Scoville Heat Units (SHU) (50 parts per million) is specified in the solicitation, contract, or purchase order, analysis of pungency shall be following the directions listed in the Regional Standard for Gochujang Codex Stan

29、294R in effect on the date of the solicitation, contract, or purchase order. 6.4 Test results. The test results for nonvolatile solids, salt, and acidity shall be reported to the nearest 0.1 percent. The test result for pH shall be reported to the nearest 0.1 value. The test result for pungency shal

30、l be reported to the nearest Scoville unit or ppm. 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 hot sauce provided shall meet the salient charact

31、eristics of this CID, conform to the their own specifications, standards, and quality assurance practices, and be the same hot sauce offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. Provided by IHSNot for ResaleNo reproduction or networking

32、 permitted without license from IHS-,-,-A-A-20097F 6 8. REGULATORY REQUIREMENTS. The delivered hot 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 hot sauce wi

33、thin the commercial marketplace. Delivered hot sauce 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 PROVISIONS. Purchaser shall specify 9.3 or 9.4; purchaser ma

34、y specify 9.1 with 9.2.1, or 9.1 with 9.2.2, or 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 Service (AMS) personnel. The FDSS verifies measures that

35、 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 FDAs “Guidance for Industry - Food Producers, Processors, and Transporters: Food Security Preventi

36、ve 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 to provide evidence, by certificate, that the manufacturing plant has undertak

37、en 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 frame may result in the contract being terminated for cause. 9.2.1 P

38、lant systems audit. A plant systems audit (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 awarding of the contract. (An AMS PSA verifies the manufacturers capability to produce products in a clean sani

39、tary 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.) 9.2.2 Plant survey. A plant survey conduct

40、ed 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 plant survey audit verifies that, at the time of the survey, the manufacturer produces products in a clean sanitary environment in acco

41、rdance with Title 21 Code of Federal Regulations Part 110 - Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.) Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20097F 7 9.3 Manufacturers/distributors certificati

42、on. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the finished hot sauce distributed meets or exceeds the requirements of this CID. 9.4 USDA certification. When required in the solicitation, contract, or purchase order that product qua

43、lity and acceptability or both be determined, the Processed Products Branch (PPB), Fruit and Vegetable Programs (FV), AMS, USDA, shall be the certifying program. PPB inspectors shall certify the quality and acceptability of the hot sauce in accordance with PPB procedures which include: selecting ran

44、dom samples of the packaged hot sauce, evaluating the samples for conformance with the salient characteristics of this CID and other contractual requirements, and documenting the findings on official PPB score sheets and/or certificates. In addition, when required in the solicitation, contract, or p

45、urchase order, PPB inspectors will examine the hot 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 commercial unless otherwise specifi

46、ed 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 hot sauce, and compliance with requirements

47、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, PPB inspection personnel shall select samples and submit them to the USDA, Science and Technolo

48、gy Programs (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 and FDSS contact. For a USDA certification and/or FDSS survey, contact the Branch Chief, PPB, FV, AMS, USDA, S

49、TOP 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. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20097F 8 12.2 Analytical testing and technical information contact. For USDA technical information on analytic