DLA A-A-20109 A-2003 TERIYAKI SAUCE《红烧酱》.pdf

1、 A-A-20109A November 17, 2003 SUPERSEDING A-A-20109 September 16, 1988 COMMERCIAL ITEM DESCRIPTION TERIYAKI SAUCE The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers teriyaki sauce, packed in commercially acceptable co

2、ntainers, 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) and flavor(s) of teriyaki sauce required (Sec. 3). - When analytical requirements are di

3、fferent than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.2). - Manufacturers/distributors certification (Sec. 9.2) or USDA certification (Sec. 9.3). 2.2 Purchasers may specify the following: - Manufacturers quality assurance (Sec. 9.1 with 9.1.1) or (Sec. 9.1 wit

4、h 9.1.2). - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The teriyaki sauce shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types and flavors. Type I - Regular Type II - Lite/Low Sodium (21 CFR101.56/21 CFR1

5、01.61) AMSC N/A FSC 8950 METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20109A 2Flavor A - Original Flavor B - Roasted Garlic Flavor C - Other 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the require

6、ments 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 provisions: as specified by the purchaser (Sec. 9). - Packaging requir

7、ements other than commercial: as specified by the purchaser (Sec. 10). 5. SALIENT CHARACTERISTICS. 5.1 Processing. The teriyaki sauce shall be processed in accordance with good manufacturing practices (21 CFR Part 110). 5.2 Ingredients. The teriyaki sauce shall be produced from a combination of soy

8、sauce, wine, vinegar, salt, spices, sugar, other ingredients, and preservative(s). 5.3 Finished product. The teriyaki sauce shall be a smooth suspension and shall not stratify or separate. 5.3.1 Color and appearance. The teriyaki sauce shall be a dark, reddish-brown colored sauce. 5.3.2 Flavor and o

9、dor. The teriyaki sauce shall have a sweet, spicy flavor and odor characteristic of the flavor specified. There shall be no foreign flavors and odors. 5.4 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation.

10、6. ANALYTICAL REQUIREMENTS. 6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the teriyaki sauce shall be as follows: 6.1.1 pH. The pH value of the teriyaki sauce shall not be less than 4.1 or more than 4.7. Prov

11、ided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20109A 3 6.2 Product verification. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, the following procedures will be followed. 6.2.1 Sampl

12、ing 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 composite sample. The composite sample shall be 57 g (2 oz) and prepared from subsam

13、ples drawn from randomly selected containers. The number of subsamples used to create the composite shall be based on USDA procedures. 6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, the analyses shall be made in accordance with the following method from the

14、Official Methods of Analysis of the AOAC International: Test Method pH 981.12 6.4 Test results. The test results for pH shall be reported to the nearest 0.1 value. Any result not conforming to the analytical requirement shall be cause for rejection of the lot. 7. MANUFACTURERS/DISTRIBUTORS PRODUCT A

15、SSURANCE. The manufacturer/ distributor shall certify that the teriyaki sauce provided shall meet the salient characteristics of this CID, conform to the their own specifications, standards, and quality assurance practices, and be the same teriyaki sauce offered for sale in the commercial market. Th

16、e purchaser reserves the right to require proof of conformance. 8. REGULATORY REQUIREMENTS. The delivered teriyaki sauce shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale

17、 of teriyaki sauce within the commercial marketplace. Delivered teriyaki 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 specif

18、y 9.2 or 9.3; purchaser may specify 9.1 with 9.1.1 or 9.1 with 9.1.2. 9.1 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 Provided by IHSNot for ResaleNo reproduc

19、tion or networking permitted without license from IHS-,-,-A-A-20109A 4manufacturing 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 doc

20、umentation within the proper time frame may result in the contract being terminated for cause. 9.1.1 Plant systems audit. A plant systems audit (PSA) conducted by USDA, Agricultural Marketing Service (AMS), or another audit performed by a third party auditing service is required within 12 months pri

21、or to the date of the awarding of the contract. (An AMS PSA 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 Fo

22、od, and verifies that the manufacturer has in place an internal quality assurance program. 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.) 9.1.2 Plant survey. A plant survey conducted by USDA, AMS, or ano

23、ther 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 accordance with Title 21

24、 Code of Federal Regulations Part 110 - Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.) 9.2 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the finished ter

25、iyaki sauce distributed meets or exceeds the requirements of this CID. 9.3 USDA certification. 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 (FVP), AMS, US

26、DA, shall be the certifying program. PPB inspectors shall certify the quality and acceptability of the teriyaki sauce in accordance with PPB procedures which include selecting random samples of the packaged teriyaki sauce, evaluating the samples for conformance with the salient characteristics of th

27、is 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 purchase order, PPB inspectors will examine the teriyaki sauce for conformance to the United States Standards for Con

28、dition 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 specified in the solicitation, contract, or purchase order. Provided by IHSNot for ResaleNo reproduction or networking

29、 permitted without license from IHS-,-,-A-A-20109A 5 11. USDA INSPECTION NOTES. When Section 9.3 is specified in the solicitation, contract, or purchase order, USDA certification shall include evaluation of the quality and condition of samples of packaged teriyaki sauce, and compliance with requirem

30、ents 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 Tec

31、hnology 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 contact. For USDA certification, contact the Branch Chief, PPB, FVP, AMS, USDA, STOP 0247, 1400 Independe

32、nce Avenue, SW, Washington, DC 20250-0247 telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: terry.baneusda.gov. 12.2 Analytical testing and technical information. For USDA technical information on analytical testing, contact the Branch Chief, Technical Service Branch, S&TP, AMS, USDA, STO

33、P 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone (202) 690-0621, or via E-mail: anita.okrendusda.gov. 12.3 Sources of documents. 12.3.1 Source of information for nongovernmental document is as follows: Copies of the Official Methods of Analysis of the AOAC International may

34、 be obtained from: AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877, telephone (301) 924-7077. Internet address: http:/www.aoac.org. 12.3.2 Sources of information for governmental documents are as follows: Applicable provisions of: the Fair Packaging and Labeling Act

35、 are contained in 16 CFR Parts 500 to 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, ATTN: New Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954. Credit card (MasterCard or Visa) purchases

36、 may be made by calling the Superintendent of Documents (202) 512-1800 or on the Internet at: http:/www.access.gpo.gov/nara. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20109A 6Copies of this CID and the United States Standards for Condition

37、of Food Containers are available from: Head, Food Quality Assurance Staff, FVP, AMS, USDA, STOP 0243, 1400 Independence Ave., SW, Washington, DC 20250-0243, telephone (202) 720- 9939, Fax (202) 690-0102, via E-mail: FQAStaffusda.gov or on the Internet at: http:/www.ams.usda.gov/fv/fvqual.htm. Benefi

38、cial 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-HXL, 700 Robbins Avenue, Philadelphia, PA 19111-5092 or Fax (215) 737-2963, or via E-mail: Sally.A.Gal

39、lagherdla.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. MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES: Custodians DO

40、J - BOP HHS - 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-P101) The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, colo

41、r, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status, political beliefs, parental status, or protected genetic information. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative means

42、for communication of program information (Braille, large print, audiotape, etc.) should contact USDAs TARGET Center at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 14th and Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-