DLA A-A-20162 B-2008 SALAD DRESSINGS POURABLE.pdf

1、 A-A-20162B April 21, 2008 SUPERSEDING A-A-20162A March 24, 1998 COMMERCIAL ITEM DESCRIPTION SALAD DRESSINGS, POURABLE The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers pourable salad dressings, packed in commerciall

2、y 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), class(es), and style(s) of salad dressings required (Sec. 3). - When the

3、 age requirement at the time of delivery is other than specified (Sec. 6.7). - 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 with 9.1.2). - Packaging

4、 requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The salad dressings shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types, classes, and styles. Type I - Regular Type II - Lite or Light (21 CFR 101.56) Type III - Reduced

5、 fat (21 CFR 101.62) Type IV - Fat free (21 CFR 101.62) AMSC N/A FSC 8950 METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20162B 2Class A - French (21 CFR 169.115) Style 1 - Creamy Style 2 - Creamy sweet and spicy Class B - Blue cheese Cla

6、ss C - Italian Style 1 - Italian (separating) Style 2 - Creamy Style 3 - Pesto Style 4 - Cheese Class D - Ranch Class E - Thousand island Class F - Tomato and bacon Class G - Creamy cucumber Class H - Cole slaw Class I - Green goddess Class J - Caesar Style 1 - Creamy Style 2 - Classic (separating)

7、Class K - Russian Class L - Honey mustard Class M - Parmesan Style 1 - Creamy parmesan with cracked peppercorn Style 2 - Parmesan ranch Class N - Creamy roasted garlic Class O - Sweet and sour Class P - Poppy seed Class Q - Vinaigrette (separating) Style 1 - Red wine Style 2 - White wine Style 3 - O

8、live oil Style 4 - Herb Style 5 - Balsamic Style 6 - Raspberry Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20162B 3 Class R - Other 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the requirements of the: -

9、 Salient characteristics (Sec. 6). - Manufacturers/distributors product assurance (Sec. 7). - Regulatory requirements (Sec. 8). - Quality assurance provisions: as specified by the purchaser (Sec. 9). - Packaging requirements other than commercial: as specified by the purchaser (Sec. 10). 5. DEFINITI

10、ONS. 5.1 Lite or Light. In accordance with 21 CFR 101.56, depending on the percent calories from fat, light means that either a) the fat content is reduced by at least 50 percent per reference amount customarily consumed, or b) the number of calories is reduced by at least one-third (33 1/3 percent)

11、 per reference amount customarily consumed. 1/ 5.2 Reduced fat. In accordance with 21 CFR 101.62, reduced fat means that the food contains at least 25 percent less fat per reference amount customarily consumed than an appropriate reference food. 1/ 5.3 Fat free. In accordance with 21 CFR 101.62, fat

12、 free means that the fat content shall be less than 0.5 g per reference amount customarily consumed and shall be less than 0.5 g per labeled serving. 1/ 1/ The Reference Amounts Customarily Consumed for dressings for salads is 30 g according to 21 CFR 101.12. 6. SALIENT CHARACTERISTICS. 6.1 Processi

13、ng. The salad dressings shall be processed in accordance with good manufacturing practices (21 CFR Part 110). 6.2 Flavor and odor. The salad dressings shall be flavorful, highly palatable, and free from undesirable flavors and odors. The salad dressings shall have a flavor and odor typical of the cl

14、ass they represent. 6.3 Appearance and color. The appearance and color of the salad dressing shall be typical of the type and class represented. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20162B 46.4 Texture. The salad dressing texture shall

15、 be smooth and creamy, non-separating except for Class C, Style 1; Class J, Style 2; and Class Q, Styles 1, 2, 3, 4, 5, and 6 which may separate and be typical of the type and class represented. 6.5 Consistency. Pourable salad dressings which are typically of a creamy or smooth consistency shall rem

16、ain in a homogenous emulsified state and show no separation (of oil or water) except for Class C, Style 1; Class J, Style 2; and Class Q, Styles 1, 2, 3, 4, 5, and 6. 6.6 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or inse

17、ct infestation. The salad dressings shall be free from foreign material, such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal. 6.7 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase order, the salad dressings shall be processed and packaged

18、 not more than 180 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. 7. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the salad d

19、ressings provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same salad dressings offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. 8. REGUL

20、ATORY REQUIREMENTS. The delivered salad dressings shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of salad dressings within the commercial marketplace. Delivered salad

21、dressings shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and regulations promulgated thereunder. The delivered salad dressings shall comply with the allergen labeling requirements of the Federal Food, Drug and Cosmetic Ac

22、t. 9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 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 cert

23、ificate, that the manufacturing 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 documentation within the proper time frame may result i

24、n the contract being terminated for cause. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20162B 5 9.1.1 Plant systems audit. A plant systems audit (PSA) conducted by USDA, Agricultural Marketing Service (AMS), or another audit performed by a th

25、ird 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, sanitary environment in accordance with Title 21 Code of Federal Regulations Part 110 - Current Good Manufa

26、cturing Practice in Manufacturing, Packing, or Holding Human Food, 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.

27、1.2 Plant survey. A plant survey conducted by USDA, AMS, or another 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 produc

28、ts 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.) 9.2 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order,

29、the manufacturer/distributor will certify that the finished salad dressings 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 or acceptability or both be determined, the Processed Pro

30、ducts Branch (PPB), Fruit and Vegetable Programs (FVP), AMS, USDA shall be the certifying program. PPB inspectors shall certify the quality and acceptability of the salad dressings in accordance with PPB procedures which include selecting random samples of the salad dressings, evaluating the samples

31、 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 purchase order, PPB inspectors will examine the salad dressing

32、s 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 specified in the solicitation, contract, or purchase order. 11

33、. 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 salad dressings and compliance with requirements in the following areas: Provided by IHSNot for Res

34、aleNo reproduction or networking permitted without license from IHS-,-,-A-A-20162B 6- Salient characteristics (Sec. 6). - Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purchase order). 12. REFERENCE NOTES. 12.1 USDA certification contact. For USDA, AMS certificati

35、on, contact the Branch Chief, PPB, FVP, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247 telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: terry.baneusda.gov. 12.2 Sources of documents. 12.2.1 Sources of information for governmental documents are as follows: A

36、pplicable provisions of: The Fair Packaging and Labeling Act 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, New Orders, P.O. Box 371954, Pittsburgh, PA 1

37、5250-7954. Credit card (Visa, MasterCard, Discover/NOVUS, and American Express) purchases may be made by calling the Superintendent of Documents on (866) 512-1800, (202) 512-1800, or on the Internet at: http:/www.gpoaccess.gov/nara/index.html. Copies of this CID and the United States Standards for C

38、ondition of Food Containers available from: Branch Chief, PPB, FVP, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247, telephone (202) 720- 9939, Fax (202) 690-0102, via E-mail: FQAStaffusda.gov or on the Internet at: http:/www.ams.usda.gov/FQAS. Beneficial comments, reco

39、mmendations, 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.Gallagherdla.mil. Mil

40、itary 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: http:/assist.daps.dla.mil/quicksearch/. Provided by IHSNot for Resa

41、leNo reproduction or networking permitted without license from IHS-,-,-A-A-20162B 7 MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES: Custodians DOJ - BOP HHS - NIH, IHS, FDA Army - GL USDA - FV Navy - SA VA - OSS Air Force - 35 Review Activities PREPARING ACTIVITY: Army - MD, QM DLA - SS Na

42、vy - MC (Project No. 8950-2008-003) NOTE: The activities listed above 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 http:/assist.daps.d

43、la.mil. The U.S. Department of Agriculture (USDA) prohibits discrimination 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,

44、 political beliefs, reprisal, or because all or part of an individuals 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, audiot

45、ape, etc.) should contact USDAs TARGET Center at (202) 720-2600 (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-,-,-