1、 A-A-20098E February 23, 2009 SUPERSEDING A-A-20098D October 30, 2006 COMMERCIAL ITEM DESCRIPTION BEVERAGE BASES (POWDERED) The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers beverage bases (powdered), packed in comme
2、rcially 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: - Type(s), flavor(s), and formulation(s) of beverage bases required (Sec. 3).
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. 9.2) or USDA certification (Sec. 9.3). 2.2 Purchasers may specify the following: - Manufacturers quality assurance
4、(Sec. 9.1 with 9.1.1) or (Sec. 9.1 with 9.1.2). - Packaging requirements other than commercial (Sec. 10). 3. CLASSIFICATION. The beverage bases shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types, flavors, and formulations. Type I - Un
5、sweetened Type II - Sweetened with nutritive sweetener Type III - Sweetened with non-nutritive sweetener AMSC N/A FSC 8960 METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20098E 2Flavor 1 - Orange Flavor 2 - Lemon Flavor 3 - Lime Flavor 4
6、- Lemon-Lime Flavor 5 - Grape Flavor 6 - Cherry Flavor 7 - Fruit Punch Flavor 8 - Lemonade Flavor 9 - Strawberry Flavor 10 - Tropical Punch Flavor 11 - Berry Flavor 12 - Apple Cider Flavor 13 - Raspberry Flavor 14 - Cranberry Flavor 15 - Tangerine Strawberry Flavor 16 - Peach Flavor 17 - Strawberry
7、Kiwi Flavor 18 - Cranberry Pomegranate Flavor 19 - Pink Lemonade Flavor 20 - Raspberry Lemonade Flavor 21 - Tea with lemon Flavor 22 - Other Formulation a - Not fortified Formulation b - Fortified with not less than 20 milligrams ascorbic acid per serving Formulation c - Fortified with vitamin pre-m
8、ix Formulation d - Fortified with ascorbic acid and enhanced with maltodextrin Ascorbic acid - Not less than 45 milligrams per serving Maltodextrin - Not less than 13 grams per serving Formulation e - Fortified with ascorbic acid and enhanced with maltodextrin Ascorbic acid - Not less than 30 millig
9、rams per serving Maltodextrin - Not less than 30 grams per serving Formulation f - Fortified with ascorbic acid and enhanced with caffeine Formulation g - Fortified with potassium and vitamin pre-mix and enhanced with sodium Formulation h - Fortified with ascorbic acid and calcium Formulation i - Fo
10、rtified with ascorbic acid, calcium, and vitamin pre-mix Formulation j - Fortified with protein, fiber, and vitamin pre-mix Formulation k - Fortified with calcium Formulation l - Enhanced with fiber Formulation m - Fortified with potassium and enhanced with sodium Provided by IHSNot for ResaleNo rep
11、roduction or networking permitted without license from IHS-,-,-A-A-20098E 3 Formulation n - Fortified with not less than 90 milligrams ascorbic acid per serving Formulation o - Other 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the requirements of the: - Salien
12、t 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 specified by the purchaser (Sec. 9). - Packaging requirements other than comm
13、ercial: as specified by the purchaser (Sec. 10). 5. SALIENT CHARACTERISTICS. 5.1 Processing. The beverage bases shall be processed in accordance with current good manufacturing practices (21 CFR Part 110). 5.2 Ingredients. The beverage bases shall contain ingredients appropriate for the type(s), fla
14、vor(s), and formulation(s) of beverage bases specified in the solicitation, contract, or purchase order. The beverage bases may contain natural or artificial flavors, acidulants, antioxidants, stabilizers, clouding agents, U.S. certified colors, anticaking agents, emulsifiers, fillers, ascorbic acid
15、 and other ingredients. 5.2.1 Sweeteners. Nutritive or non-nutritive sweeteners may be used in the sweetened beverage bases. The nutritive sweeteners shall be white, refined, granulated cane or beet sugar, or a combination thereof. The non-nutritive sweeteners shall be aspartame, saccharin, acesulfa
16、me-K, sucralose; or a combination thereof, or other non-nutritive sweeteners approved by the U.S. Food and Drug Administration (FDA) for food use. 5.2.2 Formulation. The levels of fortification and enhancement shall be as specified in the solicitation, contract, or purchase order. The levels of fort
17、ification for the use of the term “fortified” in the labeling of these foods shall be in accordance with 21 CFR 101.54(e). 5.3 Finished product. The beverage bases shall be uniformly blended, free-flowing, homogenous dry mixtures, free from hard lumps. Granulation may vary from a fine powder to smal
18、l agglomerated crystals. Powder may be homogeneous or specked in color. When reconstituted per the manufacturers instructions, the beverage bases shall fully dissolve within two minutes with constant stirring. The beverage bases shall be a clear to slightly cloudy, sediment free liquid. The hydrated
19、 beverage bases shall have the appearance and distinct odor and flavor as specified in TABLE I. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20098E 4TABLE I. Finished Product Requirements Flavor Appearance Odor and Flavor Flavor 1 - Orange bri
20、ght orange distinct orange, sweet and sour Flavor 2 - Lemon pale to bright yellow lemon, sweet and sour Flavor 3 - Lime bright green lime, sweet and sour Flavor 4 - Lemon-Lime bright pale green lemon-lime, sweet and sour Flavor 5 - Grape purple grey to blue sweet grape Flavor 6 - Cherry bright red s
21、weet candied cherry Flavor 7 - Fruit Punch reddish orange sweet fruit blend Flavor 8 - Lemonade pale yellow lemon, sweet and sour Flavor 9 - Strawberry pink sweet strawberry Flavor 10 - Tropical Punch light red tropical fruit blend Flavor 11 - Berry red berry, sweet Flavor 12 - Apple Cider dark ambe
22、r apple and cinnamon, sweet Flavor 13 - Raspberry dark red raspberry, sweet Flavor 14 - Cranberry bright red cranberry, sweet and sour Flavor 15 - Tangerine Strawberry pale white to grey tangerine and strawberry, sweet Flavor 16 - Peach orange-brown sweet peach Flavor 17 - Strawberry Kiwi light pink
23、 strawberry and kiwi blend Flavor 18 - Cranberry Pomegranate red cranberry and pomegranate blend, sweet and slightly tart Flavor 19 - Pink Lemonade pink lemon, sweet and sour Flavor 20 - Raspberry Lemonade white mild raspberry and lemon, sweet and sour Flavor 21 - Tea with Lemon brown sweet tea with
24、 lemon 5.4 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, free from foreign material, and free from evidence of rodent or insect infestation. 6. ANALYTICAL REQUIREMENTS. 6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, o
25、r purchase order, the analytical requirements for the beverage bases shall be as follows: Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20098E 5 TABLE II. Analytical requirements (percent by weight) Type Flavor Formulation Moisture (percent max
26、imum) Type I - Unsweetened All All 2.0 Type II - Sweetened with nutritive sweetener All 1/ a - c 1/ d e f - m n 2.0 3.5 6.0 2.0 4.0 Type III - Sweetened with non-nutritive sweetener All 2/ a 2/ b - c d - h i j - l m n 5.0 4.0 5.0 5.5 5.0 2.0 4.0 1/ Flavor 12 Apple Cider, Formula b shall not exceed 1
27、.0 percent moisture. 2/ Flavor 13 Raspberry, Formula a shall not exceed 3.0 percent moisture. 6.1.1 Caffeine. The caffeine content for Formulation f shall not be less than 80 milligrams and not more than 110 milligrams per serving. 6.2 Product verification sampling. When USDA verification of analyti
28、cal requirements is specified in the solicitation, contract, or purchase order, analytical testing shall be performed on a composite sample. The composite sample shall be 113.4 grams (4 ounces) prepared from five randomly selected subsamples. Subsamples shall be a minimum of one can/jar/envelope and
29、 shall contain the appropriate number of cans/jars/envelopes to yield a 113.4 gram sample when composited. 6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, the analyses shall be made in accordance with the following Official Methods of Analysis of the AOAC Int
30、ernational: Test Method Moisture 925.45A Caffeine 980.14 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20098E 66.4 Test results. The test results for moisture shall be reported to the nearest 0.1 percent. Test results for caffeine shall be repo
31、rted to the nearest milligram per gram. Any result not conforming to the analytical requirements shall be cause for rejection of the lot. 7. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the beverage bases provided shall meet the salient characteristi
32、cs of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same beverage bases offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. 8. REGULATORY REQUIREMENTS. The delivered beverage bases shall
33、comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of beverage bases within the commercial marketplace. Delivered beverage bases shall comply with all applicable provisions of t
34、he Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and regulations promulgated thereunder. 9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.2 or 9.3; purchaser may specify 9.1 with 9.1.1 or 9.1 with 9.1.2. 9.1 Manufacturers quality assurance. When required in the
35、 solicitation, contract, or purchase order, the product manufacturer shall be required to provide evidence, 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 th
36、e date of awarding of the contract. Failure to provide this documentation within the proper time frame may result in the contract being terminated for cause. 9.1.1 Plant systems audit. A plant systems audit (PSA) conducted by USDA, Agricultural Marketing Service (AMS), or another audit performed by
37、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 products in a clean, sanitary environment in accordance with Title 21 Code of Federal Regulations Part 110 - Current Good Manufa
38、cturing Practice in Manufacturing, Packing, or Holding Human Food, and verifies that the manufacturer has in place an internal quality assurance program. The AMS PSA determines the manufacturers ability to produce under this CID, if the products of interest are identified at the time of the PSA.) 9.
39、1.2 Plant survey. A plant survey conducted by USDA, AMS, or another 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 produc
40、ts in a clean, sanitary environment in accordance with Title 21 Code of Federal Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20098E 7 Regulations Part 110 - Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.)
41、 9.2 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the finished beverage bases distributed meets or exceeds the requirements of this CID. 9.3 USDA certification. When required in the solicitati
42、on, contract, or purchase order that product quality and acceptability or both be determined, the Processed Products Branch (PPB), Fruit and Vegetable Programs (FV), AMS, USDA, shall be the certifying program. PPB inspectors shall certify the quality and acceptability of the beverage bases in accord
43、ance with PPB procedures which include selecting random samples of the packaged beverage bases, evaluating the samples for conformance with the salient characteristics of this CID and other contractual requirements, and documenting the findings on official PPB score sheets and/or certificates. In ad
44、dition, when required in the solicitation, contract, or purchase order, PPB inspectors will examine the beverage bases for conformance to the United States Standards for Condition of Food Containers in effect on the date of the solicitation. 10. PACKAGING. Preservation, packaging, packing, labeling,
45、 and case marking shall be commercial unless otherwise specified in the solicitation, contract, or purchase order. 11. USDA INSPECTION NOTES. When Section 9.3 is specified in the solicitation, contract, or purchase order, USDA certification shall include evaluation of the quality and condition of sa
46、mples of packaged beverage bases, and compliance with requirements in the following areas: - Salient characteristics (Sec. 5). - Analytical requirements when specified in the solicitation, contract, or purchase order (Sec. 6.1). When USDA analytical testing is specified, PPB inspection personnel sha
47、ll select samples and submit them to the USDA, Science and Technology Programs (S&TP) laboratory for analysis. - Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purchase order). 12. REFERENCE NOTES. 12.1 USDA certification contact. For USDA, AMS certification, conta
48、ct the Branch Chief, PPB, FVP, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247 telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: terry.baneusda.gov. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20098E 8
49、12.2 Analytical testing and technical information. For USDA technical information on analytical testing, contact 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.wrightusda.gov. 12.3 Sources of documents. 12.3.1 Source of information
