DLA A-A-20352 B-2012 CHICKEN CHUNKS WHITE COOKED CANNED OR IN FLEXIBLE POUCHES.pdf

1、 AMSC N/A FSC 8905 A-A-20352B July 19, 2012 SUPERSEDING A-A-20352A May 18, 2012 COMMERCIAL ITEM DESCRIPTION CHICKEN CHUNKS, WHITE, COOKED, 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 cove

2、rs canned or flexibly pouched cooked white chicken chunks (chicken chunks), 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 t

3、he following: - Type(s) of chicken chunks 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 m

4、ay specify the following: - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The chicken chunks shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types. Type I - Can - 141 g (5 oz) Type II - Can - 283 g (10 oz) Ty

5、pe III - Can - 354 g (12.5 oz) Type IV - Pouch - 85 g (3 oz) Type V - Pouch - 141 g (5 oz) METRICProvided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20352B 2Type VI - Pouch - 198 g (7 oz) Type VII - Other 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufact

6、urers/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 speci

7、fied by the purchaser (Sec. 9). - Packaging requirements other than commercial: as specified by the purchaser (Sec. 10). 5. SALIENT CHARACTERISTICS. 5.1 Preparation. The packaged chicken chunks shall conform to the applicable provisions of the USDA, Food Safety and Inspection Service (FSIS), Poultry

8、 Products Inspection Regulations (9 CFR Part 381), 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). 5.2 Ingredients. The chicken chunks shall contai

9、n chicken breast meat and water. The chicken chunks may contain chicken rib meat, salt, modified food starch, rice starch, sodium phosphate, roasted chicken flavor (maltodextrin, natural flavoring, autolyzed yeast extract, salt, yeast extract), or chicken powder (ground chicken and natural flavoring

10、). The chicken from which the breast and rib meat are derived shall be fresh chilled broilers, fryers, or roasters that were slaughtered not more than 7 days prior to production of the chicken chunks. 5.3 Finished product. 5.3.1 Appearance and color. Immediately upon opening the container, the chick

11、en chunks may appear pink in color which will fade to a typical cooked chicken color after exposure to room air (atmospheric oxygen) for 10-15 minutes. The broth shall have a golden translucent appearance. The packaged product shall be discernible chunks and shall be practically free of skin, blood

12、spots, bone or bone fragments, cartilage, coarse connective tissue, tendons or ligaments and glandular material. 5.3.2 Odor and flavor. The odor and flavor of the chicken chunks shall be typical of heat processed cooked chicken, and may possess a slightly salty taste. There shall be no foreign odors

13、 or flavors such as, but not limited to, burnt, scorched, rancid, sour, or warmed-over. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20352B 3 5.3.3 Texture. The chicken chunks shall be tender and moist, but firm. The chicken chunks shall not b

14、e dry, tough, or mushy. 5.3.4 Chunk size. Canned chicken chunks (Types I - III) shall have at least 65 percent of the product remaining on a 1.27 cm (1/2 in) sieve, at least 90 percent remaining on a 0.63 cm (1/4 in) sieve, and no more than 10 percent passing through a 0.63 cm (1/4 in) sieve. Pouche

15、d chicken chunks (Types IV - VI) shall have at least 55 percent of the product remaining on a 1.59 cm (5/8 in) sieve, at least 95 percent remaining on a 0.63 cm (1/4 in) sieve, and no more than 5 percent passing through a 0.63 cm (1/4 in) sieve. 15.3.5 Drained weight requirements. 5.3.5.1 Pouched dr

16、ained weight. The pouched drained weight shall be as specified in the solicitation, contract, or purchase order. 5.3.5.2 Canned drained weight. The individual and average drained weights of Type I chicken chunks in a 141 g (5 oz) can shall not be less than 85.0 g (3.0 oz) and 93.6 g (3.3 oz), respec

17、tively. The individual and average drained weights of Type II chicken chunks in a 283 g (10 oz) can shall not be less than 141.7 g (5.0 oz) and 158.8 g (5.6 oz), respectively. The individual and average drained weights of Type III chicken chunks in a 354 g (12.5 oz) can shall not be less than 184.3

18、g (6.5 oz) and 212.6 g (7.5 oz), respectively. 5.3.5.3 Canned 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 60C (140F) water shall be added to the container so as to cover the

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

20、 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 minutes before determining the drained weigh

21、t. Determine the drained weight by subtracting the sieve tare weight from the gross weight. 5.4 Foreign material. All ingredients 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 par

22、ts, hair, wood, glass, metal, or plastic. 5.5 Thermoprocessing. The filled and sealed containers of chicken chunks shall be thermoprocessed to ensure commercial sterility in accordance with good commercial practice. 1Values of 90 percent (canned) and 95 percent (pouched) represent the cumulative amo

23、unt of product remaining on both sieves. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20352B 46. ANALYTICAL REQUIREMENTS. 6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the requirement

24、s for the chicken chunks shall be as follows: 6.1.1 Salt. The salt content of the pouched chicken chunks shall not be greater than 1.2 percent. The salt content of the canned chicken chunks shall not be greater than 2.0 percent. 6.1.2 Fat. The fat content of the chicken chunks shall not be greater t

25、han 3.0 percent. 6.1.3 Protein. The protein content of the chicken chunks shall not be less than 18.0 percent. 6.2 Product verification sampling. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, analytical testing shall be performed on

26、a composite sample. The composite sample shall be 454 g (1 lb) prepared from eight randomly selected subsamples. Subsamples shall be a minimum of one can/pouch and shall contain the appropriate number of cans/pouches to yield a 454 g (1 lb) sample when composited. 6.3 Analytical testing. Analytical

27、testing shall be made in accordance with the following methods described in the Official Methods of Analysis (OMA) of the AOAC International. Product shall be prepared according to AOAC method 983.18. Test Method Salt 935.47 Fat 985.15, 991.36, 2007.04, or 2008.06 Protein 984.13, 992.15, or 2007.04

28、6.4 Test results. The test results for salt, fat, and protein shall be reported to the nearest 0.1 percent. The test results for chunk size shall be reported to the nearest percent. The test results for drained weight shall be reported to the nearest 14.2 g (0.5 oz). Any result not conforming to the

29、 finished product requirements shall be cause for rejection of the lot. 7. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the chicken chunks provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, an

30、d quality assurance practices, and be the same chicken chunks offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. 8. REGULATORY REQUIREMENTS. The meat components and the finished product shall originate and be produced, processed, and stored i

31、n compliance with all applicable provisions of the Poultry Inspection Regulations of the USDA. The delivered chicken chunks shall comply Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20352B 5 with all applicable Federal, State, and local mandat

32、ory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of chicken chunks within the commercial marketplace. 9. QUALITY ASSURANCE PROVISIONS. Purchasers shall specify 9.1 or 9.2. 9.1 Manufacturers/distributors certification. When required in

33、 the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the finished chicken chunks distributed meet or exceed the requirements of this CID. 9.2 USDA certification. When required in the solicitation, contract, or purchase order that product quality and acceptab

34、ility or both be determined, the USDA, Agricultural Marketing Service (AMS), Grading Division (GD), Poultry Programs (PYP) or the Processed Products Division (PPD), Fruit and Vegetable Program (FV) (as specified in the solicitation, contract or purchase order) shall be the certifying agency. The age

35、ncy inspectors shall certify the quality and acceptability of the chicken chunks in accordance with GD, PYP or PPD, FV procedures which include selecting random samples of the packaged chicken chunks, evaluating the samples for conformance with the salient characteristics of this CID and other contr

36、actual requirements, and documenting the findings on official GD, PYP or PPD, FV score sheets and/or certificates. In addition, when required in solicitation, contract, or purchase order, agency inspectors will examine the chicken chunks for conformance to the United States Standards for Condition o

37、f 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. USDA INSPECTION NOTES. When Section 9.2 is specified in the so

38、licitation, contract, or purchase order, USDA certification shall include evaluation of the quality and condition of samples of packaged chicken chunks, and compliance with requirements in the following areas: - Salient characteristics (Sec. 5). - Analytical and physical requirements when specified

39、in the solicitation, contract, or purchase order (Sec. 6.1). When USDA analytical testing is specified, GD, PYP or PPD, FV inspection personnel shall select samples and submit them to the USDA, Science and Technology Programs (S&TP) laboratory for analysis. - Packaging requirements (Sec. 10 or as sp

40、ecified in the solicitation, contract, or purchase order). 12. REFERENCE NOTES. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20352B 612.1 USDA certification contacts. 12.1.1 PPD certification. For PPD certification, contact the Chief, Inspecti

41、on and Standardization Branch, 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-mail: albert.hooverams.usda.gov or chere.shorterams.usda.gov. 12.1.2 Poultry Programs Certification. For PYP certification, co

42、ntact the Chief, GD, PYP, 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 contact. For USDA technical information on analytical testing, contact the Director, USDA, AMS, S

43、&TP, Laboratory Division, 801 Summit Crossing Place, Suite B, Gastonia, NC 28054, telephone (704) 867-3873, Fax (704) 853-2800, or via E-mail: AMSLaboratoryDivisionams.usda.gov. 12.3 Sources of documents. 12.3.1 Source of information for nongovernmental document is as follows: Copies of the AOAC Int

44、ernational OMA may be obtained from: AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877-2417, telephone (301) 924-7077. Internet address: http:/www.aoac.org for non-members and http:/www.eoma.aoac.org for members and AOAC OMA subscribers. 12.3.2 Sources of information

45、for governmental documents are as follows: Applicable provisions of the Meat and Poultry Inspection 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 po

46、int (HACCP) system requirements are contained in 9 CFR Part 417. These documents may be purchased from: Superintendent of Documents, New Orders, P.O. Box 979050, St. Louis, MO 63197-9000. Credit card (Visa, MasterCard, Discover/Novus and American Express) purchases may be made by calling the Superin

47、tendent of Documents on (866) 512-1800, (202) 512-1800. These documents may also be obtained free of charge on the Internet at: http:/www.gpo.gov/fdsys/browse/collectionCfr.action?collectionCode=CFR. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-

48、A-20352B 7 Copies of this CID and the United States Standards for Condition of Food Containers are available from: Director, PPD, FV, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247, telephone (202)720-9939, Fax (202) 690-1527, via E-mail: FQAStaffams.usda.gov or on the

49、 Internet at: http:/www.ams.usda.gov/FQAS. Copies of this CID are also available online at: ASSIST Online (https:/assist.dla.mil) or ASSIST Quick Search (https:/assist.dla.mil/quicksearch) or from the Standardization Documents Order Desk, Defense Logistics Agency (DLA) Document Services, Building 4D, 700 Robbins Avenue, Philadelphia, PA 19111-5094. Beneficial comments, recommendations, additions, d