1、 A-A-20036D November 20, 2013 SUPERSEDING A-A-20036C May 29, 2007 COMMERCIAL ITEM DESCRIPTION MUSTARD, PREPARED The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers prepared mustard, packed in commercially acceptable co
2、ntainers, 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 must specify the following: - Type(s) of prepared mustard required (Sec. 3). - When analytical requirements are different than
3、specified (Sec. 7.1). - When analytical requirements need to be verified (Sec. 7.2). - Manufacturers/distributors certification (Sec. 10.3) or USDA certification (Sec. 10.4). 2.2 Purchasers may specify the following: - Food Defense Section 10.1: Food Defense System Survey (FDSS) (Sec. 10.1.1), or Fo
4、od Defense Addendum to Plant Systems Audit (PSA) (Sec. 10.1.2), or (Sec. 10.1.2 with 10.2.1). - Manufacturers quality assurance (Sec. 10.2 with 10.2.1) or (Sec. 10.2 with 10.2.2). - Packaging requirements other than commercial (Sec. 11). 3. CLASSIFICATION. The prepared mustard must conform to the fo
5、llowing list which must be specified in the solicitation, contract, or purchase order. Types. Type I - Yellow (salad style) Type II - Jalapeo AMSC N/A FSC 8950 METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20036D 2Type III - Dijon Type I
6、V - Coarse Grain Dijon Type V - Honey Type VI - Stone Ground Type VII - Horseradish Type VIII - Deli Type IX - Spicy Brown Type X - Other (as specified by the purchaser) 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products must meet the requirements of the: - Processing guideline
7、s (Sec. 5). - Salient characteristics (Sec. 6). - Analytical requirements: as specified by the purchaser (Sec. 7). - Manufacturers/distributors product assurance (Sec. 8). - Regulatory requirements (Sec. 9). - Quality assurance provisions: as specified by the purchaser (Sec. 10). - Packaging require
8、ments other than commercial: as specified by the purchaser (Sec. 11). 5. PROCESSING GUIDELINES. 5.1 Processing. The prepared mustard must be prepared in accordance with Current Good Manufacturing Practices (21 Code of Federal Regulations (CFR) Part 110). 5.2 Food security. The prepared mustard must
9、be processed and transported in accordance to the Food and Drug Administrations (FDAs) Guidance for Industry: Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance.1This guidance identifies the kinds of preventive measures food manufacturers, processors, or handler
10、s may take to minimize the risk that food under their control will be subject to tampering or other malicious, criminal, or terrorist actions. The implementation of enhanced food security preventive measures provides for the security of a plants production processes and includes the storage and tran
11、sportation of pre-production raw materials, other ingredients, and postproduction finished product. 6. SALIENT CHARACTERISTICS. 6.1 Ingredients. The prepared mustard must be manufactured from ground mustard seed, vinegar, turmeric, salt and spices. Yellow mustard seed, Sinapis alba, must be used in
12、Type I and Type II mustard. Brown mustard seed, Brassica juncea, must be used in Types III - IX mustards. The prepared mustard may contain other ingredients appropriate for the type of 1http:/www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm. Provid
13、ed by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20036D 3 mustard specified. Added gums or artificial colors are not permitted. The prepared mustard must contain no added starch-bearing material other than turmeric (Alleppey Type), ginger, and black pep
14、per. If water is added to the prepared mustard, it must be declared in the ingredient statement. 6.2 Finished product. The finished product must be free of hulls in excess of natural seed content. The prepared mustard must be free from any foreign, astringent, medical, or other objectionable flavors
15、 or odors. 6.2.1 Type I. Yellow (salad style) mustard must have a smooth consistency, free from coarse particles. The yellow mustard must have a mild mustard flavor with slight acid taste. 6.2.2 Type II. Jalapeo mustard must have a semi-smooth consistency, golden yellow color with bits of jalapeo pr
16、esent. The jalapeo mustard must have a pungent hot, spicy, full jalapeo flavor. 6.2.3 Type III. Dijon mustard must have a smooth, creamy consistency and yellow-beige color. The Dijon mustard must have a strong, pungent, mustard flavor with mild white wine notes. 6.2.4 Type IV. Coarse Grain Dijon mus
17、tard must have a coarse grained consistency and yellow-tan color. The coarse grain Dijon mustard must have a strong, pungent, mustard flavor with white wine and vinegar notes. 6.2.5 Type V. Honey mustard must have a smooth, creamy consistency and yellow-tan color. The honey mustard must have a mild
18、honey and mustard flavor. 6.2.6 Type VI. Stone Ground mustard must have a coarse grained consistency, medium brown color with visible specks of mustard seeds. The stone ground mustard must have a pungent flavor. 6.2.7 Type VII. Horseradish mustard must have a semi-smooth consistency, medium brown-ye
19、llow color with visible specks. The horseradish mustard must have a pungent hot, spicy flavor. 6.2.8 Type VIII. Deli mustard must have a coarse grained consistency, brown-yellow color with fine brown specks. The deli mustard must have a pungent mustard flavor, and may have mild horseradish and white
20、 wine notes. 6.2.9 Type IX. Spicy Brown mustard must have a slightly thick consistency, medium yellow-tan color with visible specks. The spicy brown mustard must have a mild spicy flavor with a slight vinegar taste. Provided by IHSNot for ResaleNo reproduction or networking permitted without license
21、 from IHS-,-,-A-A-20036D 46.3 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase order, the prepared mustard must be processed and packaged not more than 90 days prior to delivery to the purchaser. Age requirements for Department of Defense (DoD) procurements must
22、 be specified in the solicitation, contract, or purchase order. 6.4 Foreign material. All ingredients and finished product must be clean, sound, wholesome, and free from evidence of rodent or insect infestation. 7. ANALYTICAL REQUIREMENTS. 7.1 Analytical requirements. Unless otherwise specified in t
23、he solicitation, contract, or purchase order, the analytical requirements for the prepared mustard must be as follows: TABLE I. Analytical requirements (percent by weight) Types Titratable acidity (as acetic acid)Salt Total solids (percent minimum) Type I - Yellow 2.30 - 3.50 2.70 - 4.25 15.5 Type I
24、I - Jalapeo 2.80 - 3.50 2.80 - 3.60 17.0 Type III - Dijon 2.10 - 3.50 3.50 - 6.35 16.5 Type IV - Coarse Grain Dijon 2.05 - 2.80 5.70 - 6.30 15.0 Type V - Honey 1.50 - 2.20 1.70 - 2.30 25.0 Type VI - Stone Ground 1.85 - 3.50 2.50 - 6.35 15.0 Type VII - Horseradish 2.70 - 3.50 2.80 - 5.00 20.0 Type VI
25、II - Deli 2.30 - 3.50 2.30 - 3.60 18.0 Type IX - Spicy Brown 2.40 - 3.50 2.30 - 4.25 17.0 7.2 Product verification sampling. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, analytical testing must be performed on a composite sample. Th
26、e composite sample must be 454 g (1 lb) prepared from five randomly selected subsamples. Subsamples must be a minimum of one can/jar/pouch and must contain the appropriate number of cans/jars/pouches to yield a 454 g (1 lb) sample when composited. 7.3 Preparation of composite sample. The sample must
27、 be prepared in an appropriate size blender container, blending the sample to uniformity in a minimum of time. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20036D 5 7.4 Analytical testing. When specified in the solicitation, contract, or purch
28、ase order, the analyses must be made in accordance with the following methods from the AOAC International Official Methods of Analysis (OMA): Test Method Titratable acidity 920.174 Salt 941.13 Total solids 920.171 7.5 Test results. The test results for titratable acidity and salt must be reported to
29、 the nearest 0.01 percent. The test result for the total solids must be reported to the nearest 0.1 percent. Any result not conforming to the analytical requirements must be cause for rejection of the lot. 8. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor must certify th
30、at the prepared mustard provided meets the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same prepared mustard offered for sale in the commercial market. The purchaser reserves the right to require proof of conformanc
31、e. 9. REGULATORY REQUIREMENTS. The delivered prepared mustard must comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of prepared mustard within the commercial marketplace. Deli
32、vered prepared mustard must comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and regulations promulgated thereunder. 10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.3 or 10.4; purchaser may specify 10.1 with 10.1.1, o
33、r 10.1 with 10.1.2, or 10.2 with 10.2.1, or 10.2 with 10.2.2. 10.1 Food defense. When required in the solicitation, contract, or purchase order, a FDSS must be conducted by USDA, Agricultural Marketing Service (AMS), Fruit and Vegetable Program (FV), Specialty Crops Inspection (SCI) Division. Food d
34、efense requirements include a documented and operational food defense plan that provides for the security of a plants production processes and includes the storage and transportation of pre-production raw materials and other ingredients and postproduction finished product. The plan must address the
35、following areas: (1) food security plan management; (2) outside and inside security of the production and storage facilities; (3) slaughter , when applicable, and processing, including all raw material sources; (4) shipping and receiving; (5) storage; (6) water and ice supply; (7) mail handling; (8)
36、 personnel security; and (9) transportation, shipping, and receiving. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20036D 610.1.1 FDSS. When required in the solicitation, contract, or purchase order, a FDSS must be conducted by USDA, AMS, FV,
37、SCI Division. The FDSS verifies that operators of food establishments have implemented measures to minimize the risk of tampering or other criminal actions against the food under their control. (An AMS, FDSS verifies the participating companys adherence to the FDAs “Guidance for Industry - Food Prod
38、ucers, Processors, and Transporters: Food Security Preventive Measures Guidance.”) For further information, see section 13.1 and 13.3.1. 10.1.2 Food defense addendum to PSA. When required in the solicitation, contract, or purchase order, a Food Defense addendum must be conducted by USDA, AMS, FV, SC
39、I auditors. This verifies that operators of food establishments have implemented measures to minimize the risk of tampering or other criminal actions against the food under their control. (An AMS, FDSS, PSA verifies the participating companys adherence to the FDAs “Guidance for Industry - Food Produ
40、cers, Processors, and Transporters: Food Security Preventive Measures Guidance.”) For further information, see section 13.1 and 13.3.1. 10.2 Manufacturers quality assurance. When required in the solicitation, contract, or purchase order, the product manufacturer will be required to provide evidence,
41、 by certificate, 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
42、result in the contract being terminated for cause. 10.2.1 PSA. A PSA conducted by USDA, AMS, or other 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 verifies the manufacturers capability to produce product
43、s in a clean sanitary environment in accordance with 21 CFR Part 110 - Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food, and verifies that the manufacturer has in place an internal quality assurance program.) (Perform with food defense addendum when required). 10.
44、2.2 Plant survey. A plant survey conducted by USDA, AMS, or other 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 products
45、in a clean sanitary environment in accordance with 21 CFR Part 110 - Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.) 10.3 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor must
46、 certify that the finished prepared mustard distributed meets or exceeds the requirements of this CID. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20036D 7 10.4 USDA certification. When required in the solicitation, contract, or purchase orde
47、r that product quality, acceptability or both be determined, SCI Division, FV, AMS, USDA, must be the certifying program. SCI Division inspectors must certify the quality and acceptability of the packaged prepared mustard in accordance with SCI Division procedures which include selecting random samp
48、les of the prepared mustard, evaluating the samples for conformance with the salient characteristic of this CID and other contractual requirements, and documenting the findings on official SCI Division score sheets and/or certificates. In addition, when required in the solicitation, contract, or pur
49、chase order, SCI Division inspectors must examine the prepared mustard for conformance to the U.S. Standards for Condition of Food Containers (7 CFR Part 42) in effect on the date of the solicitation. 11. PACKAGING. Preservation, packaging, packing, labeling, and case marking must be commercial unless otherwise specified in the solicitation, contract, or purchase order. 12. USDA INSPECTIO
