DLA A-A-20349 A-2011 MEATBALLS IN TOMATO SAUCE CANNED OR IN FLEXIBLE POUCHES.pdf

1、 AMSC N/A FSC 8940 A-A-20349A August 22, 2011 SUPERSEDING A-A-20349 October 13, 2005 COMMERCIAL ITEM DESCRIPTION MEATBALLS IN TOMATO SAUCE, CANNED OR IN FLEXIBLE POUCHES The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID cov

2、ers canned or flexibly pouched meatballs in tomato sauce, 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: - Ty

3、pe(s) of meatballs in tomato sauce 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 Purchasers may spec

4、ify the following: - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The meatballs in tomato sauce shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types. Type I - No. 10 Can - 2.95 kg (104.0 oz) Type II - Insti

5、tutional Size Pouch - 2.95 kg (104.0 oz) Type III - Institutional Size Pouch - 2.27 kg (80.0 oz) Type IV - Institutional Size Pouch - 1.81 kg (64.0 oz) METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20349A 2 Type V - Institutional Size Po

6、uch - 1.36 kg (48.0 oz) Type VI - Other 4. MANUFACTURERS/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 (

7、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. SALIENT CHARACTERISTICS. 5.1 Processing. The prepared and packaged meatballs in tomato sauc

8、e shall conform to the applicable provisions of the USDA, Food Safety and Inspection Service (FSIS), Meat Inspection Regulations (9 CFR Parts 301-350), the Food Standards and Labeling Policy Book, be manufactured under standard operation procedures (SSOP) (9 CFR Part 416) and be in compliance with h

9、azard analysis and critical control point (HACCP) system requirements (9 CFR Part 417). 5.2 Ingredients. 5.2.1 Meatballs. The meatballs shall contain a minimum of 65 percent beef. The meatballs shall also contain water, bread crumbs, Romano cheese, salt, spices, parsley, and flavorings. The meatball

10、s may include ingredients such as, but not limited to; dehydrated vegetables, brown sugar, soy protein concentrate, textured vegetable protein, onion powder, garlic powder, dextrose, corn starch, caramel color, and seasonings. Binders and extenders, when used, shall not exceed 12 percent of the tota

11、l product. Textured vegetable protein products shall be used in accordance with the Food Standards and Labeling Policy Book. Cheeks, hearts, and tongues are prohibited. Partially defatted chopped beef is limited to 25 percent of the meat block. 5.2.2 Tomato sauce. The sauce shall contain tomato prod

12、ucts (tomato puree, tomato paste, tomato concentrate, and diced and/or crushed tomatoes), spices and thickeners. The sauce may include ingredients such as, but not limited to; olive oil, canola oil, sugar, high fructose corn syrup, onions, garlic, parmesan cheese, and natural flavors. 5.3 Finished p

13、roduct. 5.3.1 Appearance. The tomato sauce shall have a medium red to dark reddish brown color and may contain visible flecks of herbs and spices. The meatballs shall have a cooked ground beef Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20349

14、A 3 color, be uniform in size and shape, and be practically free of bone or bone fragments, cartilage, coarse connective tissue, tendons or ligaments and glandular material. 5.3.2 Odor and flavor. The tomato sauce shall have a well blended cooked tomato odor and flavor and shall be mildly seasoned w

15、ith Italian herbs and spices. The meatballs shall have a cooked beef odor and flavor and may be seasoned with onion, garlic, herbs, and spices. There shall be no foreign odors or flavors such as, but not limited to, burnt, scorched, stale, rancid, moldy or bitter. 5.3.3 Texture. The sauce shall be m

16、oderately thick. The meatballs shall be moist and tender, but not dry or mushy. 5.4 Drained weight requirements. TABLE I. Drained weight requirements. Types Average(NLT) 1/ Individual (NLT) I 1.73 kg (61.0 oz) 1.64 kg (58.0 oz) II 1.73 kg (61.0 oz) 1.64 kg (58.0 oz) III 1.32 kg (47.0 oz) 1.29 kg (46

17、.0 oz) IV 1.09 kg (38.0 oz) 1.05 kg (37.0 oz) V 0.82 kg (29.0 oz) 0.79 kg (28.0 oz) 1/ NLT = Not less than 5.5 Drained weight determination. The contents of the container shall be poured into a flat-bottom container. A minimum of three times the containers volume of not less than 60oC (140oF) water

18、shall be added to the container so as to cover the contents. The contents and water shall be gently agitated so as to liquefy rendered fat without undue breakup of the meatballs. The contents shall then be poured into a U.S. Standard No. 8 sieve in a manner that will distribute the product over the

19、sieve without breaking the meatballs. The sieve area shall be such that the distributed product does not completely cover all the openings of the sieve. The sieve shall be tilted at such an angle so as to assure complete drainage of all liquid from the product. The product shall be drained for 2 min

20、utes before determining the drained weight. Determine Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20349A 4 the drained weight by subtracting the sieve tare weight from the gross weight. The drained weight shall be reported to the nearest 2.8

21、g (0.1 oz). 5.6 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. There shall be no foreign material such as, but not limited to, dirt, insect parts, hair, wood, glass, plastic, or metal. 5.7 Thermoprocess

22、ing. The filled and sealed containers of meatballs in tomato sauce shall be thermoprocessed to ensure commercial sterility in accordance with good commercial practice. 6. ANALYTICAL REQUIREMENTS. 6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order

23、, the analytical requirements for the meatballs in tomato sauce shall be as follows: 6.1.1 Salt. The salt content of the meatballs in tomato sauce shall not exceed 2.5 percent. 6.1.2 Fat. The fat content of the meatballs in tomato sauce shall not exceed 12.5 percent. 6.2 Product verification samplin

24、g. 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 454 g (1 lb) prepared from five randomly selected subsamples. Subsamples shall be a minimum o

25、f one can/pouch/container and shall contain the appropriate number of cans/pouches/containers to yield a 454 g (1 lb) sample when composited. Each subsample shall contain equal amounts of product to yield at least a 454 g (1 lb) sample. 6.3 Analytical testing. When specified in the solicitation, con

26、tract, or purchase order, the analyses shall be made in accordance with the following methods from the Official Methods of Analysis of the AOAC International. Product shall be prepared according to AOAC method 983.18. Test Method Salt 935.47, 971.27 Fat 991.36, 2007.04, 2008.06 6.4 Test results. The

27、 test results for salt and fat shall be reported to the nearest 0.1 percent. Any result not conforming to the finished product requirements shall be cause for rejection of the lot. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20349A 5 7. MANUF

28、ACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the meatballs in tomato sauce provided shall meet the salient characteristics of this CID, conform to the their own specifications, standards, and quality assurance practices, and be the same meatballs in tomat

29、o sauce offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. 8. REGULATORY REQUIREMENTS. The meatballs in tomato sauce components and the finished product shall originate and be produced, processed, and stored in compliance with all applicable

30、provisions of the Meat and Poultry Inspection Regulations of the USDA. The delivered meatballs in tomato sauce shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of meatba

31、lls in tomato sauce within the commercial marketplace. Any meatballs in tomato sauce which contain FDA identified allergens shall comply with the allergen labeling requirements of the Federal Food, Drug and Cosmetic Act. 9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.1 or 9.2. 9.1 Manufa

32、cturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the finished meatballs in tomato sauce distributed meets or exceeds the requirements of this CID. 9.2 USDA certification. When required in the solicitati

33、on, contract, or purchase order that product quality or acceptability or both be determined, the Processed Products Division (PPD), Fruit and Vegetable Programs (FV), Agricultural Marketing Service (AMS), USDA, shall be the certifying program. PPD inspectors shall certify the quality and acceptabili

34、ty of the meatballs in tomato sauce in accordance with PPD procedures which include: selecting random samples of the packaged meatballs in tomato sauce, evaluating the samples for conformance with the salient characteristics of this CID and other contractual requirements, and documenting the finding

35、s on official PPD score sheets and/or certificates. In addition, when required in the solicitation, contract, or purchase order, PPD inspectors will examine the meatballs in tomato sauce for conformance to the United States Standards for Condition of Food Containers in effect on the date of the soli

36、citation. 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 purchase order, USDA certi

37、fication shall include evaluation of the quality and condition of samples of meatballs in tomato sauce and compliance with requirements in the following areas: - Salient characteristics (Sec. 5). Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20

38、349A 6 - Analytical requirements when specified in the solicitation, contract, or purchase order (Sec. 6.1). When USDA analytical testing is specified, AMS inspection personnel shall select samples and submit them to the USDA, AMS laboratory for analysis. - Packaging requirements (Sec. 10 or as spec

39、ified in the solicitation, contract, or purchase order). 12. REFERENCE NOTES. 12.1 USDA certification. For USDA certification, contact the Division Director, PPD, FV, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247, telephone (202) 720-4693, Fax (202) 690-1527, or via E

40、-mail: terry.baneams.usda.gov. 12.2 Analytical testing and technical information contact. For USDA technical information on analytical testing, contact the Chief, Technical Service Staff, S&TP, AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone (202) 690-0621, o

41、r via E-mail: shirleyj.wrightams.usda.gov. 12.3 Sources of documents. 12.3.1 Source of information for nongovernmental document is as follows: Copies of the Official Methods of Analysis of the AOAC International may be obtained from: AOAC International, 481 North Frederick Avenue, Suite 500, Gaither

42、sburg, MD 20877. You may contact AOAC International on (301) 924-7077 or on the Internet at: www.aoac.org. 12.3.2 Sources of information for governmental documents are as follows: Applicable provisions of the Fair Packaging and Labeling Act are contained in 16 CFR Parts 500 to 503, the Meat Inspecti

43、on Regulations are contained in 9 CFR Parts 300 to 350 and Subchapter E, the sanitary standard operation procedures (SSOP) are contained in 9 CFR Part 416, and the hazard analysis and critical control point (HACCP) system requirements are contained in 9 CFR Part 417, and the Federal Food, Drug, and

44、Cosmetic Act are contained in 21 CFR Parts 1 to 199. These documents may be purchased from: Superintendent of Documents, U.S. Government Printing Office, P.O. Box 979050, St. Louis, MO 63197-9000. Credit card (Visa, MasterCard, Discover/NOVUS, and American Express) purchases may be made by calling t

45、he Superintendent of Documents on (866) 512-1800, (202) 512-1800 or on the Internet at: http:/www.gpo.gov/fdsys/search/home.action. Copies of the Food Safety and Inspection Service, Food Standards and Labeling Policy Book are available on the Internet at: http:/www.fsis.usda.gov/Regulations & Polici

46、es/index.asp. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20349A 7 Copies of this CID and the United States Standards for Condition of Food Containers are available from: Division Director, PPD, FV, AMS, USDA, STOP 0247, 1400 Independence Ave

47、nue, SW, Washington, DC 20250-0247, telephone (202) 720- 9939, Fax (202) 690-1527, via E-mail: FQAStaffams.usda.gov or on the Internet at: http:/www.ams.usda.gov/FQAS. Beneficial comments, recommendations, additions, deletions, clarifications, etc., and any data which may improve this document shoul

48、d be sent to: Commander, Defense Logistics Agency (DLA) Troop Support, ATTN: FTSA, 700 Robbins Avenue, Philadelphia, PA 19111-5092 or Fax (215) 737-2963, or via E-mail: dscpsubswebdla.mil. Military activities should submit requests for copies of this CID to: Standardization Documents Order Desk, DLA

49、 Document Services, 700 Robbins Avenue, Building 4D, Philadelphia, PA 19111-5094 or on the Internet at: https:/assist.daps.dla.mil or https:/assist.daps.dla.mil/quicksearch/. MILITARY INTERESTS: CIVIL AGENCY COORDINATING 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