DLA A-A-20161 C-2010 PIE FILLINGS FRUIT PREPARED.pdf

1、 AMSC N/A FSC 8940 A-A-20161C October 4, 2010 SUPERSEDING A-A-20161B June 13, 2005 COMMERCIAL ITEM DESCRIPTION PIE FILLINGS, FRUIT, PREPARED The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers prepared fruit pie fillin

2、gs, packed in commercially 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) and flavor(s) of prepared fruit pie fillings req

3、uired (Sec. 3). - When analytical requirements are different than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.3). - Manufacturers/distributors certification (Sec. 9.3) or USDA certification (Sec. 9.4). 2.2 Purchasers may specify the following: - Food Defense Syst

4、em Survey (Sec. 9.1 with 9.2.1) or (Sec. 9.1 with 9.2.2). - 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 prepared fruit pie fillings shall conform to the following list which shall be

5、specified in the solicitation, contract, or purchase order. Types and flavors. Type I - Regular Flavor A - Apple Flavor B - Apricot Flavor C - Blueberry METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20161C 2Flavor D - Cherry Flavor E - L

6、emon Flavor F - Peach Flavor G - Pineapple Flavor H - Strawberry Flavor I - Red Raspberry Flavor J - Blackberry Flavor K - Raisin Flavor L - Black Raspberry Flavor M - Other Type II - No Sugar Added (21 CFR 101.60) Flavor A - Apple Flavor B - Blueberry Flavor C - Cherry Flavor D - Other 4. MANUFACTU

7、RERS/DISTRIBUTORS 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). - Quali

8、ty 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. The prepared fruit pie fillings shall be prepared and packaged in accordance with current good manufac

9、turing practices (21 CFR Part 110). 5.2 Food security. The prepared fruit pie fillings 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:/

10、www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/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

11、to tampering or other malicious, criminal, or 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 postproduct

12、ion finished product. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20161C 3 5.3 Ingredients. 5.3.1 Raw ingredients. The prepared fruit pie fillings shall be prepared from fresh, frozen, or canned fruit, or a combination thereof, except that dr

13、ied fruit may be used for apricot, apple, or raisin pie filling. Apple pie filling shall contain a 2 to 1 ratio of ground cinnamon to ground nutmeg or 0.1 percent cinnamon and 0.05 percent nutmeg by weight of finished canned product or commercial spice blend that yields an acceptable product. Lemon

14、pie filling shall be prepared from concentrated or canned lemon juice and may contain egg yolks. 5.3.2 Dry ingredients. Type I prepared pie fillings shall contain nutritive sweeteners. Type II prepared fruit pie fillings shall contain non-nutritive sweeteners (i.e. saccharin, sorbitol, maltitol, suc

15、ralose) as permitted by the FDA. The prepared fruit pie fillings shall contain thickening ingredients (i.e. starch, pectin, carrageenan, and cellulose gums). Optional ingredients (i.e. lemon juice citrate, fruit essence, seasonings, artificial colors, preservatives, natural or artificial flavorings)

16、 may be included. No sulfur dioxide yielding compounds may be used, except that sulfur dioxide may be used as a preservative for dried apricots, dried apples, and raisins in accordance with 21 CFR 182.3862. The dry ingredients including non-nutritive sweeteners, thickeners, and optional ingredients

17、used in the preparation of the fruit pie fillings shall comply with the purity standards of the Food Chemicals Codex (FCC) or U.S. Pharmacopeia (USP) National Formulary quality, as appropriate. 5.3.3 Water. Water used in the formulation shall conform to the National Primary Drinking Water Regulation

18、s (40 CFR Part 141). 5.3.4 Egg yolks. Egg yolks shall be prepared under the continuous inspection of the USDA, Food Safety and Inspection Service (FSIS) and shall be identified by appropriate labeling or marking with an USDA Inspection Certificate. The egg yolks shall have been tested and certified

19、as Salmonella, not detected, or as Salmonella, not isolated, by the USDA. Egg ingredients shall have been processed according to the Regulations Governing the Inspection of Eggs and Egg Products (9 CFR Part 590) as amended. USDA Certification Sampling and Testing for Salmonella are in accordance wit

20、h 9 CFR Part 592 as Voluntary Inspection of Egg Products for which services are reimbursable. 5.3.5 Fruit. Fruit ingredients shall be of the following U.S. Standards for Grades, as applicable. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20161

21、C 4TABLE I. Raw Materials Flavor Style Fresh 1/ Frozen Canned Dried Apple Slices U.S. No. 1 2/ U.S. Grade A U.S. Grade A U.S. Grade B 3/ or better Apricot Halves U.S. No. 2 or better U.S. Grade B 3/ or better U.S. Grade B 3/ or better U.S. Grade B 3/ or better Blueberry Whole U.S. No. 1 or better U.

22、S. Grade B 3/ or better U.S. Grade B 3/ or better N/A Cherry Whole U.S. No. 1 or better U.S. Grade B 3/ or better U.S. Grade B 3/ or better N/A Lemon N/A U.S. No. 2 N/A U.S. Grade 4/ N/A Peach Slices/ Strips U.S. No. 1 or better U.S. Grade B 3/ or better U.S. Grade B 3/ or better N/A Pineapple Crush

23、ed N/A U.S. Grade A U.S. Grade B 3/ or better N/A Strawberry Whole N/A U.S. Grade A N/A N/A Red Raspberry Whole U.S. No. 1 or better U.S. Grade B 3/ or better U.S. Grade B 3/ or better N/A Blackberry Whole N/A U.S. Grade B 3/ or better U.S. Grade B 3/ or better N/A Raisin Whole N/A N/A N/A U.S. Grad

24、e B 3/ or better Black Raspberry Whole N/A U.S. Grade B 3/ or better U.S. Grade B 3/ or better N/A 1/ Processing grades to be used, as available. 2/ Applicable only to product solicited during apple season. For out-of-season procurements, apples for pie filling must meet U.S. Grade C or better of U.

25、S. Standards for Grades of Canned Sliced Apples. 3/ Harmless extraneous material, such as stems, leaves, and the like, shall meet U.S. Grade A. 4/ U.S. Standards for Grades of Canned Lemon Juice or U.S. Standards for Grades of Concentrated Lemon Juice for Manufacturing. 5.4 Finished product. The pre

26、pared fruit pie fillings shall have the following characteristics. 5.4.1 Color, odor, and flavor. The prepared fruit pie fillings shall impart a color, odor, and flavor characteristic typical for the properly ripened and prepared fruit component used. Provided by IHSNot for ResaleNo reproduction or

27、networking permitted without license from IHS-,-,-A-A-20161C 5 5.4.2 Fruit ingredients. The fruit ingredients shall be reasonably uniform in size and color, of the styles specified in Table I. There shall be no objectionable extraneous material. The fruit ingredients shall be practically free from d

28、efects to such a degree that the appearance or eating quality is not affected. 5.4.3 Texture. Fruit texture of the prepared fruit pie filling shall be firm, not hard or mushy. The product shall have no ungelatinized pockets and shall not be tough or rubbery. Fruit glaze shall not exhibit syneresis.

29、The pie filling shall be thick, firm, and uniform with a gel-like body and shall be easily spreadable. When prepared in accordance with the manufacturers directions, the prepared lemon pie filling shall be smooth and free from cracks or crevices, shall be easily sliced into portions, and shall maint

30、ain its shape without breaking when transferred to serving dishes. 5.4.4 Thermoprocessing. The fruit pie fillings shall be thermally processed until commercially sterile. 6. ANALYTICAL REQUIREMENTS. 6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase or

31、der, the analytical requirements for the finished product shall be in accordance with Table II. TABLE II. Analytical requirements Flavor Solids for: (degrees Brix) Minimum Soluble pH Spreadometer Percent Washed Drained weight NLT 5/ Type I Type II Apple 6/ 25.0 8.0 3.2 - 3.6 7.5 to 10.5 cm (2.95 to

32、4.13 in) 50.0 Apricot 30.0 N/A 3.6 - 4.0 7.0 to 9.5 cm (2.76 to 3.74 in) 36.0 Blueberry 27.0 11.0 3.4 - 3.8 7.0 to 9.5 cm (2.76 to 3.74 in) 30.0 Cherry 25.0 8.0 3.4 - 3.8 7.0 to 9.5 cm (2.76 to 3.74 in) 36.0 Lemon 29.0 N/A 3.5 - 4.0 6.5 to 8.0 cm (2.56 to 3.15 in) N/A Peach 27.0 N/A 3.3 - 3.8 7.0 to

33、 9.5 cm (2.76 to 3.74 in) 40.0 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20161C 6TABLE II. Analytical requirements (continued) Flavor Solids for: (degrees Brix) Minimum Soluble pH Spreadometer Percent Washed Drained weight NLT 5/ Type I Typ

34、e II Pineapple 27.0 N/A 3.3 - 3.9 7.0 to 9.5 cm (2.76 to 3.74 in) 30.0 Strawberry 25.0 N/A 3.4 - 3.9 7.0 to 9.5 cm (2.76 to 3.74 in) 30.0 Red Raspberry 37.0 N/A 3.2 - 4.2 7.0 to 9.5 cm (2.76 to 3.74 in) 30.0 Blackberry 23.0 N/A 3.4 - 4.2 7.0 to 9.5 cm (2.76 to 3.74 in) 30.0 Raisin 28.0 N/A 3.4 - 4.2

35、 7.0 to 9.5 cm (2.76 to 3.74 in) 30.0 Black Raspberry 36.0 N/A 3.4 - 3.8 7.0 to 9.5 cm (2.76 to 3.74 in) 30.0 5/ NLT = Not Less Than. 6/ For Jonathan, Rome, Ida Red, Winesap, Golden Delicious, or Fuji apple varieties the minimum percent washed drained weight shall be 44.0 percent. 6.2 Product verifi

36、cation 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 227 g (8 oz) prepared from five randomly selected subsamples. Subsamples shall

37、be a minimum of one jar/can/container and shall contain the appropriate number of jars/cans/containers to yield a 227 g (8 oz) sample when composited. Each subsample shall contain equal amounts of product to yield at least 227 g (8 oz) sample. 6.3 Analytical testing. When specified in the solicitati

38、on, contract, or purchase order, analyses shall be in accordance with the following methods from the Official Methods of Analysis of the AOAC International. Test Method Soluble solids 932.14 pH 981.12 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A

39、-A-20161C 7 6.4 Test results. The test results for pH shall be reported to the nearest 0.1 value and soluble solids results to the nearest 1.0oBrix. The test results for spread shall be reported to the nearest 0.1 centimeters in 1 minute. Washed drained weight shall be reported to the nearest 0.1 pe

40、rcent. Any result not conforming to the analytical requirements shall be cause for rejection of the lot. 6.5 Spread test and washed drained weight procedures. The pie filling spread shall be determined first, retaining the product sample for use in the washed drained weight procedure. 6.5.1 Spread t

41、est. 6.5.1.1 Equipment. (a) A 61 cm (24-in) square platform scribed with 30 concentric circles 1 cm ( 0.4 in)apart, equipped with leveling screws and a glass plate cover. (b) Spreadometer lifting device or its equivalent. (c) No. 2 can (307 x 409) with both ends removed. (d) A clear plastic over-cap

42、. (e) Spatula or suitable tool. 6.5.1.2 Procedures. (a) Condition samples until a product temperature of 22o 3oC (72o 5oF) has been reached. (b) Level the platform. (c) Thoroughly mix the sample contents, taking care not to crush the individual fruit particles. Place a plastic over-cap over one open

43、 end. Carefully place 623.7 g (22 oz) net weight in the No. 2 can. (d) Place a clear plastic plate on the open end of the cylinder, center, invert, remove the plastic over-cap. Transfer pie filling adhering to the over-cap to the cylinder, level the pie filling. Raise the cylinder gently to a height

44、 of 3.18 cm (1.25 in). (In the case of heavy viscosity apple pie filling, it may be necessary to raise the can to a height of 3.81 cm (1.5 in) to allow the product to flow freely from the can. This latter adjustment may be made during the spread time). Wipe the inside of the cylinder with a spatula

45、in a circular manner. (e) Hold can in this position and record the extent of spread at four equally-spaced radial points after 1 minute. (f) Calculate the average of the four readings to determine compliance with requirements in section 6.1 of this CID. Provided by IHSNot for ResaleNo reproduction o

46、r networking permitted without license from IHS-,-,-A-A-20161C 86.5.2 Washed drained weight procedures. (a) Select five sample units of one type of pie filling at random from the lot. Determine and record the net weight of each sample. Transfer the contents of the first sample unit to a flat bottom

47、container. (b) Add a minimum of three times the samples volume of 20-22oC (68-72oF) water to the container so as to cover the contents. Gently agitate to separate the fruit from the slurry without breaking up the fruit pieces. (c) Nest a U.S. Standard No. 8 sieve above a U.S. Standard No. 20 sieve a

48、nd record the dry screens as the tare weight. Distribute the product evenly over the sieve without breaking the fruit. Tilt sieve at about a 45oangle and allow to drain for two minutes. Determine and record the washed drained weight by subtracting the tare weight of the sieve from the weight of the

49、fruit ingredients. Convert to percent by dividing the drained fruit ingredients by the net weight of the sample and multiply the results by 100. Catch the additional fruit particles that fall through the U.S. Standard No. 8 sieve with a U.S. Standard No. 20 sieve. Add the fruit weight from the U.S. Standard No. 20 sieve to the fruit weight from U.S. Standard No. 8 sieve to