DLA A-A-20139 A-1998 MUFFINS FRESH OR FROZEN《新鲜或冷藏的松饼》.pdf

1、A-A-20139A 9018054 0000848 8T2 I INCH-POUNDI A-A-201 39A Mav 11,1998 SUPERSEDING September 5,1986 A-A-20139 COMMERCIAL ITEM DESCRIPTION MUFFINS, FRESH OR FROZEN The U.S. Department of Agriculture has authorized the use of this Commercial Item Description. 1. SCOPE. 1.1 This Commercial Item Descripti

2、on (CID) covers fresh or frozen muffins, packed in commercially acceptable containers, suitable for use by Federal, State, and local governments and other interested parties. 2. CLASSIFICATION. 2.1 The fresh or fiozen muffins shall conform to the type(s), style(s), flavor(s), and shape(s) in the fol

3、lowing list which shall be specified in the solicitation, contract, or purchase order. Tme(s), stvle(s), flavork), and shapek). Type1 - Fresh TypeII - Frozen StyleA - Regular Style B - Reduced fat (21 CFR 101.62) Style C - Low fat (21 CFR 101.62) Style D - Fat fiee (21 CFR 101.62) Beneficial comment

4、s, recommendations, additions, deletions, clarifications, etc., and any data which may improve this document should be sent to: Commander, Defense Supply Center Philadelphia, 2800 South 20th Street, ATTN: DSCP-HSL, Philadelphia, PA 19145-5099 or FAX (215) 737-2963. AMSC NIA FSC 8920 DISTRIBUTION STA

5、TEMENT A. Approved for public release; distribution is unlimited. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20139A m 9018054 0000849 739 m A-A-20139A Flavor 1 - Plain Flavor2 - Bran Flavor3 - Corn Flavor4 - Blueberry Flavor 5 - Cinnamon App

6、le Flavor 6 - Apple Flavor7 - Strawberry Flavor8 - Cranberry Flavor 9 - Banana Nut Flavor 10 - Chocolate Flavor 11 - Nut Flavor 12 - Spice Flavor 13 - Raisin Bran Flavor 14 - Carrot Flavor 15 - Apple Crumb Flavor 16 - Chocolate Chip Flavor 17 - Chocolate Chocolate Chip Flavor 18 - Other Shapea - Rou

7、nd Shape b - Loaf or Rectangular Shapec - Square Shaped - Octagonal 3. SALIENT CHARACTERISTICS. 3.1 Processing: The fresh or frozen muffins shall be prepared in accordance with good manufacturing practice. 3.2 Indents: The fresh or frozen mufns shall include enriched flour; sweetening agents; eggs;

8、peanut, com, soybean, cottonseed, or canola vegetable oils, vegetable shortening, or butter; water; sait; flavorings; leavening agents; and emulsifiers or other stabilizers. Fruit puree or sauce may be used to replace oil in Style B Reduced fat, Style C Low fat, and Style D Fat free prepared fiesh o

9、r fiozen muffins. Fruit addition must not change characteristic flavor of the muffin. The fiesh or hzen muffins may include nonfat mik and/or whey. The fresh or fiozen mufh shall include mold inhibitors of proper levels as allowed by the Federal Food, Drug, and Cosmetic Act. 3.2.1 Flour: The flour u

10、sed for the muffins shall conform to the US. Standards for Enriched Flour (21 CFR 137.165). 3.2.2 Milk: The milk products used in the fresh or frozen rnufns shall comply with ail 2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20339A m 9038054

11、0000850 450 W A-A-20 139A applicable requirements of the ?Grade A Pasteurized Milk Ordinance - 1993 Recommendations of the United States Public Health Service? or latest revision thereof, or regulations substantially equivalent thereto. 3.2.3 Eggs: The eggs used in the fresh or frozen mufins shall c

12、onform to the applicable provisions of the Regulations Governing the Inspection of Eggs and Egg Products (7 CFR Part 59). The eggs shall be certified salmonella free. 3.3 Finished product: 3.3.1 Amearance and color: The fresh or frozen muffin tops shall have a rounded pebbled surface and may be ?sug

13、ar dusted?, ?sugar crumb?, ?sugar crumbled topping?, or ?other appropriate topping?. The fresh or frozen muffin interiors shall have for example, a creamy white, slightly yellow, slightly blue, or caramel to moderate dark brown color, characteristic of the flavor of muffin. The fresh or fiozen muffi

14、ns shall be evenly baked without evidence of scorching or burning. Color of the fresh or frozen muffin surface shall be typical of the type of muffin. There shall be no foreign color to the product. 3.3.2 Odor and flavor: The fresh or frozen muffins shall have a odor and flavor characteristic of the

15、 particular type of muffin. There shall be no foreign odors or flavors such as, but not limited to, burnt, scorched, stale, rancid, or moldy. 3.3.3 Texture: The texture of the fiesh or fiozen muffins shall have a slightly moist, light, and tender crumb. When the fresh or frozen muffins include nuts

16、or fniits, there shall be an even distribution of nuts or fniit throughout the crumb. The fresh or fiozen muffins shall not contain spots of unbaked flour on the bottom of the muffin. 3.3.4 Foreign material: All ingredients shall be clean, sound, wholesome, and free from evidence of rodent or insect

17、 infestation. 3.4 Age requirement: Unless otherwise specified in the solicitation, contract, or purchase order, the fresh muffins shall be delivered within 48 hours after baking. When frozen muffiils are specified, the fresh product shall be in a fieezer within 6 hours after baking and fi-ozen to a

18、temperature of 0F (-17.8?C), f 5F and shall be at a temperature not higher than 1 O ?F (- 12.2 OC) within 6 hours after being placed in the freezer. Unless otherwise specified in the solicitation, contract, or purchase order, the fiozen muffins shall be manufactured not more than 90 days prior to de

19、livery and shall not have exceeded 10F (-12.2?C) at any time during storage and delivery. 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20339A = 9038054 000085L 397 = A-A-20139A 3.5 Analvtical reauirements: Unless otherwise specified, analyti

20、cal requirements for the fresh or frozen mufns shall be as follows: 3.5.1 Fat content: The fat content for Style C Low fat prepared fresh or frozen muffins shall not exceed 3.0 grams of fat per 55 grams serving. The fat content for Style D Fat free prepared fiesh or fiozen mu U.S. Department of Agri

21、culture, shall determine the quality assurance of the fresh or fiozen muffins according to FGIS procedures. The fresh or Cozen muffins shall be examined or analyzed as applicable in accordance with applicable provisions in this CID, solicitation, contract, or purchase order, and, when applicable, th

22、e United States Standards for Condition of Food Containers in effect on the date of the solicitation. 6. PACKAGING. 6.1 Preservation, Packamng, packing, labeling, and case marking. Preservation, packaging, packing, labeling, and case marking shall be as specified in the solicitation, contract, or pu

23、rchase order. 7. NOTES. 7.1 Purchasers shall specify: - Type(s), syle(s), flavor(s), and shape(s) of muffins required. - When analyticai testing is required. 7.2 Sources of documents. 7.2.1 Source of information for nonpovernmental document is as follows: Copies of the Official Methods of Analysis o

24、f the AOAC International may be obtained Com: AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877. 5 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20139A 9018054 0000853 IibT = A-A-20 139A 7.2.2 Sources of informat

25、ion for povernmental documents are as foliows: Applicable provisions of Regulations Goveming the Inspection of Egg and Egg Products (Egg Products Inspection Act) is contained in 7 CFR Part 59. The Federal Food, Drug, and Cosmetic Act is contained in 21 CFR Parts 1 to 199. These documents may be purc

26、hased from: Superintendent of Documents, New Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954. Credit card (MasterCard or Visa) purchases may be made by calling the Superintendent of Documents on (202) 512-1800. Copies of the United States Standards for Condition of Food Containers are available f

27、rom: Chairperson, Condition of Container Committee, STOP 0243,1400 Independence Avenue, SW, Washington, DC 20250-0243. Civil agencies and other interested parties may obtain copies of this CID from: General Services Administration, Federal Supply Service, Specifications Section, Suite 8100, 470 East

28、 LEnfant Plaza, SW, Washington, DC 20407. Military activities should submit requests for copies of this CID to: Standardization Documents Order Desk, Defense Automation Printing Service, 700 Robbins Avenue, Building 4D, Philadelphia, PA 19111-5094. MILITARY INTERESTS: CML AGENCY COORDINATING ACTIVIT

29、IES: custodians Army -GL Navy -SA Air Force - 35 DOJ - BOP HHS - NIH,IHS USDA- FV VA - OSS PREPARING ACTIVITY: Review Activities DLA - SS -Y - MD, QM Navy -MC (Project No. 8920-PO24) The U.S. Department of AgriculNre (USDA) prohibits discrimination in ail its programs and activities on the basis of

30、race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or familial stahis. (Not ail prohibited bases apply to ail programs.) Persons with disabilities who require alternative means for communication of program information (Bmiile, large pr

31、int, 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 or TDD). USDA is an equal opportunity provider and employer. 6 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-