DLA A-A-20099 C-2010 WORCESTERSHIRE SAUCE.pdf

1、 A-A-20099C March 29, 2010 SUPERSEDING A-A-20099B August 7, 2003 COMMERCIAL ITEM DESCRIPTION WORCESTERSHIRE SAUCE The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers Worcestershire 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: - When the age requirement at the time of delivery is other than specified (Sec. 4.6). - Whe

3、n analytical requirements are different than specified (Sec. 5.1). - When analytical requirements need to be verified (Sec. 5.2). - Manufacturers/distributors certification (Sec. 8.2) or USDA certification (Sec. 8.3). 2.2 Purchasers may specify the following: - Manufacturers quality assurance (Sec.

4、8.1 with 8.1.1) or (Sec. 8.1 with 8.1.2). - Packaging requirements other than commercial (Sec. 9). 3. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the requirements of the: - Salient characteristics (Sec. 4). - Analytical requirements: as specified by the purchaser

5、 (Sec. 5). - Manufacturers/distributors product assurance (Sec. 6). - Regulatory requirements (Sec. 7). - Quality assurance provisions: as specified by the purchaser (Sec. 8). - Packaging requirements other than commercial: as specified by the purchaser (Sec. 9). AMSC N/A FSC 8950 METRIC Provided by

6、 IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20099C 24. SALIENT CHARACTERISTICS. 4.1 Processing. The Worcestershire sauce shall be processed in accordance with current good manufacturing practices (21 CFR Part 110). 4.2 Ingredients. The Worcestershire sa

7、uce shall contain water, vinegar, and molasses. The Worcestershire sauce may contain ingredients such as, but not limited to, garlic, corn syrup, sugar, salt, high fructose corn syrup, soy sauce and/or a hydrolyzed vegetable protein, citrus fruit juice or fruit solids of lime or grapefruit, chili pe

8、pper extract, organic acids (citric and/or malic), anchovies, tamarinds, spices, vegetables (eschalots or onions), flavors (oil of lemon, lime, or grapefruit; beef extract or protein hydrolyzate), caramel color (acid proof), and nutritive carbohydrate sweeteners. 4.3 Color and appearance. The Worces

9、tershire sauce shall be a thin liquid with a brown to dark-brown color. The Worcestershire sauce may have visible sediment which is easily dispersed by agitation. 4.4 Flavor and odor. The Worcestershire sauce shall have a tart, fruit-spice flavor. The Worcestershire sauce shall be free from fermenta

10、tion. There shall be no foreign flavors and odors such as, but not limited to: burnt, scorched, stale, or rancid. 4.5 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. 4.6 Age requirement. Unless otherwise

11、 specified in the solicitation, contract, or purchase order, the Worcestershire sauce shall be 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. 5. ANAL

12、YTICAL REQUIREMENTS. 5.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the Worcestershire sauce shall be as follows. Titratable acidity (as acetic acid) 2.60 to 3.75 percent Salt 2.32 to 3.75 percent Total solids

13、 13.6 to 30.0 percent pH 3.0 to 3.8 5.2 Product verification. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, analytical testing shall be performed on a composite Provided by IHSNot for ResaleNo reproduction or networking permitted wit

14、hout license from IHS-,-,-A-A-20099C 3 sample. The composite sample shall be 113.4 g (4 oz) 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 113.4 g (4 oz) sample when compo

15、sited. Each subsample shall contain equal amounts of product to yield at least 113.4 g (4 oz) sample. 5.3 Analytical testing. Analytical testing shall be made in accordance with the following methods described in the Official Methods of Analysis of the AOAC International, or as specified below. Test

16、 Method Titratable Acidity (acetic acid) 920.174 Salt (chloride as NaC1) 941.13 Total Solids 1/ 920.171 pH 981.12 1/ The scale used should be capable of measuring to the nearest mg or out three decimal points in order to report to the nearest 0.1 percent. 5.4 Test results. The test results for titra

17、table acidity and salt shall be reported to the nearest 0.01 percent. The test results for total solids shall be reported to the nearest 0.1 percent. The test result for pH shall be reported to the nearest 0.1 value. Any result not conforming to the analytical requirements shall be cause for rejecti

18、on of the lot. 6. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the Worcestershire sauce provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same Worc

19、estershire sauce offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. 7. REGULATORY REQUIREMENTS. The delivered Worcestershire sauce shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to t

20、he preparation, packaging, labeling, storage, distribution, and sale of Worcestershire sauce within the commercial marketplace. Delivered Worcestershire sauce shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and regulations

21、 promulgated thereunder. The delivered Worcestershire sauce shall comply with the allergen labeling requirements of the Federal Food, Drug and Cosmetic Act. 8. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 8.2 or 8.3; purchaser may specify 8.1 with 8.1.1 or 8.1 with 8.1.2. Provided by IHSNot

22、 for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20099C 48.1 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 plan

23、t 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 proper time frame may result in the contract being terminated for

24、cause. 8.1.1 Plant systems audit. A plant systems audit (PSA) conducted by USDA, Agricultural Marketing Service (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 verifies the manufacturers cap

25、ability 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.

26、 The AMS PSA determines the manufacturers ability to produce under this CID, if the products of interest are identified at the time of the PSA.) 8.1.2 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 t

27、o 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 accordance with Title 21 Code of Federal Regulations Part 110 - Current Good Manufacturing Practice in Manufacturing

28、, Packing, or Holding Human Food.) 8.2 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the finished Worcestershire sauce distributed meets or exceeds the requirements of this CID. 8.3 USDA certif

29、ication. When required in the solicitation, contract, or purchase order that product quality 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 accep

30、tability of the Worcestershire sauce in accordance with PPB procedures which include selecting random samples of the packaged Worcestershire sauce, evaluating the samples for conformance with the salient characteristics of this CID and other contractual requirements, and documenting the findings on

31、official PPB score sheets and/or certificates. In addition, when required in the solicitation, contract, or purchase order, PPB inspectors will examine the Worcestershire sauce for conformance to the United States Standards for Condition of Food Containers in effect on the date of the solicitation.

32、9. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, contract, or purchase order. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20099C 5 10. USDA INSPECTI

33、ON NOTES. When Section 8.3 is specified in the solicitation, contract, or purchase order, USDA certification shall include evaluation of the quality and condition of samples of packaged Worcestershire sauce, and compliance with requirements in the following areas: - Salient characteristics (Sec. 4).

34、 - Analytical requirements when specified in the solicitation, contract, or purchase order (Sec. 5.1). When USDA analytical testing is specified, PPB inspection personnel shall select samples and submit them to the USDA, Science and Technology Programs (S&TP) laboratory for analysis. - Packaging req

35、uirements (Sec. 9 or as specified in the solicitation, contract, or purchase order). 11. REFERENCE NOTES. 11.1 USDA certification contact. For USDA, AMS certification, contact the Branch Chief, PPB, FV, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247 telephone (202) 720

36、-4693, Fax (202) 690-1527, or via E-mail: terry.baneams.usda.gov. 11.2 Analytical testing and technical information contact. For USDA, AMS technical information on analytical testing, contact the Branch Chief, Technical Service Branch, S&TP, AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Washin

37、gton, DC 20250-0272, telephone (202) 690-0621, or via E-mail: shirleyj.wrightams.usda.gov. 11.3 Sources of documents. 11.3.1 Source of information for nongovernmental document is as follows: Copies of the Official Methods of Analysis of the AOAC International may be obtained from: AOAC International

38、, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877, telephone (301) 924-7077. Internet address: http:/www.aoac.org. 11.3.2 Sources of information for governmental documents are as follows: Applicable provisions of the Fair Packaging and Labeling Act are contained in 16 CFR Parts 500 to

39、503, and the Federal Food, Drug, and Cosmetic Act are contained in 21 CFR Parts 1 to 199. These documents may be purchased from: Superintendent of Documents, New Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954. Credit card (Visa, MasterCard, Discover/Novus, and American Express) purchases may be

40、made by calling the Superintendent of Documents (866) 512-1800, (202) 512-1800 or on the Internet at: http:/www.gpoaccess.gov/nara/index.html. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20099C 6Copies of this CID and the United States Standa

41、rds for Condition of Food Containers are available from: Branch Chief, PPB, FV, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247, telephone (202) 720-9939, Fax (202) 690-1527, via E-mail: FQAStaffams.usda.gov or on the Internet at: http:/www.ams.usda.gov/FQAS. Beneficial

42、 comments, recommendations, additions, deletions, clarifications, etc., and any data which may improve this document should be sent to: Commander, Defense Supply Center Philadelphia, ATTN: DSCP-FTSA, 700 Robbins Avenue, Philadelphia, PA 19111-5092 or Fax (215) 737-2963, or via E-mail: Sally.A.Gallag

43、herdla.mil. Military activities should submit requests for copies of this CID to: Standardization Documents Order Desk, Document Automation and Production Service, 700 Robbins Avenue, Building 4D, Philadelphia, PA 19111-5094 or on the Internet at: https:/assist.daps.dla.mil or https:assist.daps.dla.

44、mil/quicksearch/. MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES: Custodians DOJ - BOP HHS - FDA, NIH, IHS Army - GL USDA - FV Navy - SA VA - OSS Air Force - 35 Review Activities PREPARING ACTIVITY: Army - MD, QM DLA - SS Navy - MC (Project No. 8950-2010-003) NOTE: The activities listed ab

45、ove were interested in this document as of the date of this document. Since organizations 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 discr

46、imination in all its programs and activities on the basis of race, color, national origin, 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 indivi

47、duals 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 of program information (Braille, large print, audiotape, etc.) should contact USDAs TARGET Center at (202) 720-2600 (

48、voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). USDA is an equal opportunity provider and employer. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-