DLA A-A-20298 B-2009 BEEF AND TURKEY SNACKS CURED.pdf

1、 AMSC N/A FSC 8940 A-A-20298B July 7, 2009 SUPERSEDING A-A-20298A December 21, 2004 COMMERCIAL ITEM DESCRIPTION BEEF AND TURKEY SNACKS, CURED The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers cured beef and turkey sn

2、acks which are shelf stable, 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: - Variety(ies), type(s), style(s)

3、, class(es) and flavor(s) of beef and turkey snacks required (Sec. 3). - When analytical requirements are different than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.2). - Manufacturers/distributors certification (Sec. 9.1) or USDA certification (Sec. 9.2). 2.2 Pu

4、rchasers may specify the following: - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The beef and turkey snacks shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Varieties, types, styles, classes, and flavors. V

5、ariety A - Beef Variety B - Turkey METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20298B 2 Type I - Dry cured/jerky Type II - Moist cured/kippered Type III - Moist cured/lactate Style a - Chopped and formed Style b - Natural style Class 1

6、 - Strips Class 2 - Sticks Class 3 - Sliced Class 4 - Nuggets Class 5 - Other Flavor (a) - Smoked Flavor (b) - Teriyaki Flavor (c) - Barbeque Flavor (d) - Peppered Flavor (e) - Hot Flavor (f) - Sweet and Spicy Flavor (g) - Cranberry Flavor (h) - Other 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacture

7、rs/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). - Quality assurance provisions: as specifie

8、d by the purchaser (Sec. 9). - Packaging requirements other than commercial: as specified by the purchaser (Sec. 10). 5. SALIENT CHARACTERISTICS. 5.1 Processing. The beef and turkey snacks shall conform to the applicable provisions of the USDA, Food Safety and Inspection Service (FSIS), Meat and Pou

9、ltry Inspection Regulations (9 CFR Parts 301-381), the Food Standards and Labeling Policy Book, be manufactured under sanitary standard operation procedures (SSOP) (9 CFR Part 416), and be in compliance with hazard analysis and critical control point (HACCP) system requirements (9 CFR Part 417). The

10、 beef and turkey snacks shall contain no meat byproducts or variety meats. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20298B 3 5.2 Ingredients. The beef and turkey snacks shall be produced from sliced, chunked (diced), or comminuted beef or

11、turkey. The beef and turkey snacks may contain ingredients such as, but not limited to; salt, sweeteners, sodium lactate, acetic acid, citric acid, seasonings, potassium lactate, and sodium nitrite. The beef and turkey snacks may contain other ingredients in accordance with Meat and Poultry Inspecti

12、on Regulations (9 CFR 424.21). Other ingredients applicable for the flavor specified are acceptable. 5.3 Finished product. The beef and turkey snacks shall be characteristic of the particular variety, type, style, class, and flavor specified in the solicitation, contract, or purchase order. 5.3.1 Ap

13、pearance and color. The beef and turkey snacks are to be free from bone, cartilage, coarse connective tissue, sections of tendons or ligaments, and glandular material. The beef snacks shall have a characteristic dark reddish brown to dark brown color. The turkey snacks shall have a cured pink to red

14、dish brown color. Exterior surface of Style a beef and turkey snacks shall have a slightly glossy appearance. Exterior surface of Style b beef and turkey snacks shall have a dry appearance and may contain topical seasonings. 5.3.2 Odor and flavor. The odor and flavor of the beef and turkey snacks sh

15、all be characteristic of the flavor specified. There shall be no foreign odors or flavors such as, but not limited to, burnt, scorched, moldy, rancid, sour or stale. 5.3.3 Texture. The beef and turkey snacks shall be firm and chewy. 5.4 Foreign material. All ingredients shall be clean, sound, and wh

16、olesome. 6. ANALYTICAL REQUIREMENTS. 6.1 Analytical and microbiological requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical and microbiological requirements for the beef and turkey snacks shall be as follows: TABLE I. Analytical requirements Type

17、 and Style 1/ Fat (NGT) 2/ (% by weight) Sodium (NGT) mg/100g Protein (NLT) 3/ (% by weight) pH (NGT) Type I, Style a 30.0 2400 25.0 - Type I, Style b 6.0 2800 35.0 - Type II, Style a 16.0 2500 20.0 - Type II, Style b 10.0 2500 30.0 - Type III, Style b 4/ 10.0 1600 30.0 5.6 Type III, Style b 5/ 10.0

18、 1600 30.0 6.2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20298B 4 1/ Unless otherwise specified, applies to Varieties A and B 2/ NGT = Not Greater Than 3/ NLT = Not Less Than 4/ Applicable to Variety A only 5/ Applicable to Variety B only 6

19、.1.1 Aerobic plate count. The aerobic plate count for the beef and turkey snacks shall not be greater than 75,000 per gram in four of five samples and not greater than 150,000 per gram in any sample. 6.1.2 E. coli count. The E. coli count shall be less than 3 per gram (no positive tubes in the stand

20、ard 3 tube Most Probable Number technique) in four of five samples and not greater than 10 per gram in any sample. 6.1.3 Water activity. The water activity (aw) value shall not be greater than 0.750 for Type I, Dry cured/jerky products. The water activity (aw) value shall not be greater than 0.850 f

21、or Type II, Moist cured/kippered products and Type III, Moist cured/lactate products. 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. Eight random samples shall be co

22、mposited and prepared according to AOAC Method 983.18 for protein and fat analyses only. Samples for microbiological analyses shall be prepared according to the specified methodology. Five filled and sealed containers of product shall be selected at random from the lot for E. coli count and aerobic

23、plate count testing. Eight randomly selected samples shall be individually prepared and analyzed for aw. 6.3 Analytical and microbiological testing. Analytical and microbiological testing shall be made in accordance with the following methods described in the Official Methods of Analysis of the AOAC

24、 International or the Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM). Test Method aw 978.18 Protein 992.15 or 981.10 Fat 991.36, 985.15, or 960.39 Sodium 985.35 Aerobic plate count 966.23 or BAM, Ch. 3 E. coli 966.24, 991.14, or BAM, Ch. 4 sections C Poultry Programs (PY)

25、 Grading Branch (GB); or Fruit and Vegetable Programs (FV), Processed Products Branch (PPB), shall be the certifying program. AMS inspectors shall certify the quality and acceptability of the beef and turkey snacks in accordance with LS, MG PY, GB; or FV, PPB procedures which include selecting rando

26、m samples of the packaged beef and turkey snacks, evaluating the samples for conformance with the salient characteristic of this CID and other contractual requirements, and documenting the findings on official LS, MG PY, GB; or FV, PPB score sheets and/or certificates. In addition, when required in

27、the solicitation, contract, or purchase order, inspectors will examine the beef and turkey snacks for conformance to the United States Standards of Condition of Food Containers in effect on the date of the solicitation. Provided by IHSNot for ResaleNo reproduction or networking permitted without lic

28、ense from IHS-,-,-A-A-20298B 6 10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, contract, or purchase order. 11. USDA INSPECTION NOTES. When Section 9.2 is specified in the solicitation, contract, or purch

29、ase order, USDA certification shall include evaluation of the quality and condition of the samples of packaged beef and turkey snacks, and compliance with requirements in the following areas: - Salient Characteristics (Sec. 5). - Analytical requirements when specified in the solicitation, contract,

30、or purchase order (Sec. 6.1). When USDA analytical testing is specified, AMS inspection personnel shall select samples and submit them to the USDA, Science and Technology Program (S&TP) laboratory for analysis. - Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purch

31、ase order). 12. REFERENCE NOTES. 12.1 USDA certification contacts. 12.1.1 Processed products certification. For PPB certification, contact the Branch Chief, PPB, FV, AMS, USDA STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247, telephone (202) 720-4693 Fax (202) 690-1527, or via E-ma

32、il: terry.baneams.usda.gov. 12.1.2 Meat grading and certification. For MG&CB certification, contact the Deputy Director, MG&CB, Office of Field Operations, LS, AMS, USDA, 400 Livestock Exchange Building, Denver, CO 80216-2139, telephone (303) 294-7676 or fax (303) 294-7253. 12.1.3 Poultry programs c

33、ertification. For PYP certification, contact the Chief, PY, GB, AMS, USDA, STOP 0258, 1400 Independence Avenue, SW, Washington, DC 20250-0258, telephone (202) 720-3271 or fax (202) 690-3165. 12.2 Analytical testing and technical information. For USDA technical information on analytical testing, cont

34、act the Branch Chief, Technical Service Branch, S&TP, AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone (202) 690-0621, or via E-mail: shirleyj.wrightams.usda.gov. 12.3 Sources of documents. 12.3.1 Sources of information for nongovernmental documents is as foll

35、ows: Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20298B 7 Copies of the Bacteriological Analytical Manual and the Official Methods of Analysis of the AOAC International may be obtained from: AOAC International, 481 North Fredrick Avenue, Suit

36、e 500, Gaithersburg, MD 20877-2417, telephone (301) 924-7077 or (800) 379-2622. Internet address: www.aoac.org. 12.3.2 Sources of information for governmental documents are as follows: Applicable provisions of the Meat and Poultry Inspection Regulations are contained in 9 CFR Parts 300 to end. Appli

37、cable 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 15250

38、-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 Cond

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

40、ations, 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. Military

41、 activities may obtain copies of this CID from: 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/. MILITARY INTERESTS: CIVIL AGENCY COORDINATING

42、ACTIVITIES: Custodians DOJ - BOP HHS - NIH, IHS Army - GL USDA - FV Navy - SA VA - OSS Air Force - 35 PREPARING ACTIVITY: Review Activities DLA - SS Army - MD, QM Navy - MC (Project No. 8940-2009-002) Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A

43、-A-20298B 8 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.dla.mil. The U.S. Departm

44、ent 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, political beliefs, repr

45、isal, or because all or a 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, audiotape, etc.) should con

46、tact 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-,-,-