DLA A-A-20329 A-2000 SOUP MIXES DEHYDRATED《脱水汤用混合物》.pdf

1、A-A-20329A I l Aupst 24.2000 SUPERSEDING December 30,1999 A-A-20329 COMMERCIAL ITEM DESCRIPTION SOUP MIXES, DEHYDRATED The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description. 1. SCOPE. This Comercial Item Description (CID) covers quick-cooking, instant,

2、and slow- cooking dehydrated soup mixes, packed in commercially acceptable containers, suitable for use by Federal, State, local govemments, and other interested parties; and as a component of operational rations. 2. PROCUREMENT NOTES. 2.1 Purchasers shall specifi the following: - Type(s), style(s),

3、 flavor(s), flavor profile(s), fortification and option(s) of dehydrated soup - When analytical requirements are different than specified (Sec. 6.1). - When analytical requirements need to be verified (Sec. 6.3). - Manufacturers/distributors certification (Sec. 9.2) or USDA certification (Sec. 9.3).

4、 mixes desired (Sec. 3). 2.2 Purchasers may speclfi the following: - Manufacturers quality assurance (Sec. 9.1 with 9.1.1) or (Sec. 9.1 with 9.1.2). 3. CLASSIFICATION. The dehydrated soup mixes shall conform to the types, styles, flavors, flavor profiles, fortification, and options in the following

5、list that shall be specified in the solicitation, contract, or purchase order. Tvpes, styles. flavors. flavor mofiles. fortification. and oDtions. Type I - Quick-cooking TypeII - Instant Type III - Slow-cooking AMSC NIA FSC 8935 Provided by IHSNot for ResaleNo reproduction or networking permitted wi

6、thout license from IHS-,-,-A-A-20329A Style A - With added monosodium glutamate (MSG) Style B - No added MSG Style C - Reduced sodium (21 CFR Part 101.61) Style D - Reduced sodium (21 CFR Part 101.61) with no added MSG Flavor 1 - Vegetarian Vegetable Flavor Profile a - Plain (No flavoring) I/ Flavor

7、 Profile b - Chicken Flavored Vegetable I/ Flavor Profile c - Beef Flavored Vegetable I/ Flavor Profile d - Pork Flavored Vegetable I/ Flavor Profile e - Spicy Vegetable Blend I/ Flavor Profile f - Fish Flavored Vegetable I/ - 1/ Type III, slow cooking only Flavor 2 - Chicken Vegetable Flavor 3 - Cr

8、eam of Vegetable Flavor 4 - Lentil Flavor 5 - Black Bean Flavor 6 - Potato Leek Flavor 7 - Navy Bean Flavor 8 - Chicken Noodle Flavor 9 - Green Pea Flavor 10 - Com Chowder Flavor 11 - Cream of Broccoli Flavor 12 - Cream of Spinach Flavor 13 - Tomato Flavor 14 - Onion Flavor 15 - Minestrone Flavor 16

9、 - Other Fortification a - Nutritionally fortified Fortification b - Not nutritionally fortified Option i - With additional ingredients, such as, but not limited to starches, food colorings, wheat gluten, soy products, acidulent sweeteners, barley/grains, or vegetable oil. Option ii - No additional

10、ingredients other than those listed in Sec. 5.5.1. 2 i S O O O Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-r A-A-20329A 4. MANUFACTURERSDISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the requirements of the: - Salient characte

11、ristics (Sec. 5). - Analytical requirements: as speczjed by the purchaser (Sec. 6). - Manufactwers/distributors assurance (Sec. 7). - Regulatory requirements (Sec. 8). - Quality assurance provisions: as specified by thepurchaser (Sec. 9). 5. SALIENT CHARACTERISTICS. 5.1 Definitions. 5.1.1 Type I qui

12、ck cooking. Type I dehydrated soup mixes are considered quick cooking when they can be prepared by cooking in boiling water for 5 minutes. 5.1.2 Tvpe II instant. Type II dehydrated soup mixes are considered instant when they can be reconstituted in boiling water in approximately one minute. 5.1.3 Ty

13、pe III slow cooking. Type III dehydrated soup mixes are considered slow cooking when they can be fully reconstituted in boiling water for not more than 40 minutes. 5.2 Processing. The dehydrated soup mixes shall be prepared in accordance with good manufacturing practices (2 1 CFR Part 1 1 O). 5.3 Ve

14、getables. The vegetables used in the preparation of the dehydrated soup mix products shall be prepared from the latest seasons crop. The dehydrated vegetables used in the soup mixes shall be prepared fi-om properly matured, wholesome, clean vegetables. 5.4 Date of Dack reuuirement. The dehydrated so

15、up mixes shall be processed and packaged less than one year prior to delivery. 5.5 DEHYDRATED PRODUCT. 5.5.1 Inyredients. The dehydrated soup mixes shall contain soup base and ingredients, such as, but not limited to; meat or poultry, noodles, macaroni, nce, lentils, beans, carrots, onions, celery,

16、green beans, potatoes, com, parsley, red and/or green bell peppers, cabbage, salt, seasonings, in addition to other ingredients that are specific to the flavor. 5.5.1.1 Animal-based Droducts. The dehydrated soup mixes may contain, but not limited to, dehydrated beef, pork, poultry, or fish appropria

17、te for the specific flavor. The dehydrated soup 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20329A mixes containing poultry shall meet the requirements of 9 CFR 3 8 1.167. Flavor 1, Vegetarian Vegetable, shall not contain animal-based produ

18、cts. 5.5.1.2 PJoodles. When present in the dehydrated soup mixes the noodles shall contain eggs or egg yolks, enriched wheat flour, durum semolina flour and/or whole wheat flour. 5.5.1.3 Macaroni. When present in the dehydrated soup mixes the macaroni shall contain enriched wheat flour, durum semoli

19、na flour and/or whole wheat flour, and may be formed into various shapes such as but not limited to: elbow, shell, twists, or ribbons. 5.5.1.4 SOUD base. The soup base may be derived from vegetable andor meat/poultry stock, natural and/or artificial, as appropriate for the specific flavor of dehydra

20、ted soup mix with the exception of Flavor 1, Vegetarian Vegetable. 5.5.2 Flavor and odor. The dehydrated soup mixes shall have appropriate characteristic flavors and odors. There shall be no foreign flavors and odors such as, but not limited to; burnt, scorched, stale, rancid, musty, or moldy. 5.5.3

21、 Color. The dehydrated soup mixes shall possess a color representative of the specific flavor. 5.5.4 Flavorin? inyredients. The flavoring ingredients for Flavor 1, Vegetarian Vegetable dehydrated soup mix shall contain only natural vegetable flavorings and spices. Beef, pork, poultry, fish, or other

22、 animal-based broth products are not allowed. 5.5.5 Monosodium Glutamate MSG) content. When Styles B and D dehydrated soup starters are specified in the solicitation, contract, or purchase order, there shall be no added MSG. Note: Naturally occumng MSG in soup mixes is generally insignificant at 0.1

23、 - 0.8 percent. 5.5.6 Defects. The dehydrated vegetables used in the dehydrated soup mixes shall be reasonably free fiom defects which detract fiom the appearance of the product, such as, but not limited to; blemished units, discoloration, and extraneous vegetable material. Defective units shall not

24、 exceed 16 percent by weight of all vegetable material based on the average of samples inspected. No sample shall contain more than 5 pieces of peel greater than 6.3 mm (1/4-inch) in any dimension. 5.6 REHYDRATED PRODUCT. 5.6.1 Flavor and odor. The rehydrated soup mixes shall have appropriate charac

25、teristic flavors and odors. There shall be no foreign flavors and odors such as, but not limited to: burnt, scorched, stale, or rancid. 4 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20329A 5.6.2 Color. The rehydrated soup mixes shall have a c

26、olor characteristic for the flavor. 5.6.3 Consistency. The soup mixes shall fully and completely rehydrate when prepared according to package directions. 5.6.4 Texture. All ingredients shall adequately rehydrate. The rehydrated noodles, macaroni, or rice shall be soft but not mushy. The rehydrated m

27、eat or poultry, vegetables, lentils, and beans shall be slightly soft and tender. The rehydrated soup shall not contain excessively chewy or hard pieces. 5.6.5 Defects. The rehydrated soup mixes shall be practically free from any defects that materially affect the edibility of the product. 5.7 Forei

28、pn material. All ingredients and finished product shall be clean, sound, wholesome, and free fi-om evidence of rodent or insect infestation. 6. ANALYTICAL REQUIREMENTS. 6.1 Chemical and microbiolopica1 tolerances. Unless otherwise specified in the solicitation, contract, or purchase order, analytica

29、l requirements for the dehydrated soup mixes shall comply with the following tolerances: Aerobic (Standard) Plate Count Reduced sulfite Anaerobic Yeast Mold Coliform Clostridium E. coli Salmonella Monosodium Glutamate Less than 50,000 per gram in any sample Less than 10 CFU (Colony Forming Units) pe

30、r gram Less than IO CFU per gram Less than 10 CFU per gram Less than 3 per gram using the IvF“ (Most Probable Number) technique Less than 3 per gram using the MPN technique Shall be negative Shall be 0.1 - 0.8 percent for Style B and D 5 Provided by IHSNot for ResaleNo reproduction or networking per

31、mitted without license from IHS-,-,-A-A-20329A TABLE I. Moisture and sodium reauirements Moisture Sodium Flavor (max percent by weight) (max mg per 100 gm 13.5 oz) Flavor 1 - Vegetarian Vegetable 5.1 9.0 Flavor Profile b - Chicken Flavored Vegetable i/ 9.0 Flavor Profile c - Beef Flavored Vegetable

32、I/ 9.0 Flavor Profile d - Pork Flavored Vegetable I/ 9.0 9.0 Flavor Profile f - Fish Flavored Vegetable I/ 9.0 Flavor 2 - Chicken Vegetable 6.3 Flavor 3 - Cream of Vegetable 4.4 Flavor 4 - Lentil 7.5 Flavor 5 - Black Bean 5.4 Flavor 6 - Potato Leek 6.4 Flavor 7 - Navy Bean 5.9 Flavor 8 - Chicken Noo

33、dle 4.7 Flavor9 - Green Pea 6.4 Flavor 10 - Com Chowder 5.0 Flavor 11 - Cream of Broccoli 3.8 Flavor 12 - Cream of Spinach 3.9 Flavor 13 - Tomato 3.0 Flavor 14 - Onion 5.5 Flavor 15 - Minestrone 6.0 Flavor Profile a - Plain (No flavor) I/ Flavor Profile e - Spicy vegetable Blend I/ 1830 150 800 800

34、800 200 1 O00 2870 3785 1430 1250 2705 2157 3030 1700 1940 4300 4345 4180 6080 2875 - 1/ Type III, slow cooking only 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

35、.2.1 Sampling pocedures. USDA inspection service will select the number of product containers based on USDA inspection service sampling procedures and plans. 6.2.2 ComDosite sample. Analytical and microbiological testing shall be performed on a composite sample. The composite sample shall be 454 gra

36、ms (1 pound) and prepared fiom subsamples drawn from randomly selected containers. The number of subsamples used to create the composite sample shall be based on USDA procedures. 6 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-2 03 2 9A 6.3 Pre

37、Daration of sample. Product shall be prepared according to the following method: In an appropriately sized blender container, blend the sample to uniformity in a minimum of time. 6.4 bnalvtical testing. When specified in the solicitation, contract, or purchase order, analyses shall be in accordance

38、with the following methods fi-om the Official Methods of Analysis of the AOAC International or as specified below: Test Method Mois ture Sodium Aerobic (Standard) Plate Count Yeast and Mold Coliform E. coli Salmonella Reduced Sulfite Anaerobic Clostridium Monosodium Glutamate 3/ 934.06 (at 70C for 6

39、 hours) 969.23,985.35,984.27 966.23 or 990.12 Section 16.51 21, 997.02 966.24 966.24 967.28,986.35,994.04,996.08 970.37 976.30, 37.71 - 37.73 21 - 2/ Compendium of Methods for the Microbiological Examination of Foods, Third Edition, 1992. - 31 For Styles B and D (without added monosodium glutamate)

40、dehydrated soup mixes. 6.5 Test results. The test results for moisture and monosodium glutamate shall be reported to the nearest O. 1 percent. The test results for sodium shall be reported to the nearest milligram per gram. The test results for the Aerobic (Standard) Plate Count shall be reported to

41、 the nearest 2,500 CFU per gram. Each test result for both yeast and mold shall be reported to the nearest 10 CFU per gram. The test results for coliform and E. coli shall be reported to the nearest MPN. The test results for salmonella shall be reported as negative or positive. The test results for

42、reduced sulfite anaerobic clostridium shall be reported to the nearest CFU per gram. Any result not conforming to the finished product requirements shall be cause for rejection of the lot. 7. MANUFACTURERS PRODUCT ASSURANCE. The manufacturer shall certi that the dehydrated soup mixes provided shall

43、meet the salient characteristics of this CID, conform to the their own specifications, standards, and quality assurance practices, and be the same prepared dehydrated soup mixes offered for sale in the comercial market. The purchaser reserves the right to require proof of conformance. 8. REGULATORY

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

45、dehydrated soup mixes shall comply with all 7 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20329A applicable provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder. 9. QUALITY ASSURANCE PROVISIONS. Purcha

46、ser shall speczfi 9.2 or 9.3; purchaser may specifi 9.1 with 9.1. I 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 manufacturing plant has

47、 undertaken one of the following quality assurance measures within 12 months prior to providing a bid, or no later than 10 business days fi-om the date of awarding of the contract. Failure to provide this documentation within the proper time frame may result in the contract being terminated for caus

48、e. 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 prior to the date of the awarding of the contract. (An AMS PSA verzjes the manufacturer s capab

49、ility to produce products in a clean, sanitary environment in accordance with Title 21 Code of Federal Regulations Part Il O - Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food), and have in place an internal quality assurance program. The AMS PSA determines the manufacturer s ability to produce under this CID, ifthe products of interest are identifzed at the time of the PSA.) 9.1.2 Plant sur