1、AMSC N/A FSC 8950 A-A-20140D June 25, 2008 SUPERSEDING A-A-20140C June 13, 2005 COMMERCIAL ITEM DESCRIPTION MAYONNAISE, SALAD DRESSING, AND TARTAR SAUCE The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers mayonnaise, s
2、alad dressing, and tartar 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: - Type(s) and style(s) of may
3、onnaise, salad dressing, and tartar sauce required (Sec. 3). - When analytical requirements are different than specified (Sec. 7.1). - When analytical requirements need to be verified (Sec. 7.2). - Manufacturers/distributors certification (Sec. 10.2) or USDA certification (Sec. 10.3). 2.2 Purchasers
4、 may specify the following: - Manufacturers quality assurance (Sec. 10.1 with 10.1.1) or (Sec. 10.1 with 10.1.2). - Packaging requirements other than commercial (Sec. 11). 3. CLASSIFICATION. The mayonnaise, salad dressing, and tartar sauce shall conform to the following list which shall be specified
5、 in the solicitation, contract or purchase order. Types and styles. Type I - Mayonnaise Type II - Salad dressing Type III - Tartar sauce Style A - Regular Style B - Reduced fat (21 CFR 101.62) METRICProvided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A
6、-20140D 2 Style C - Fat free (21 CFR 101.62) Style D - Light (21 CFR 101.56) 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the requirements of the: - Salient characteristics (Sec. 6). - Analytical requirements: as specified by the purchaser (Sec. 7). - Manufactu
7、rers/distributors product assurance (Sec. 8). - Regulatory requirements (Sec. 9). - Quality assurance provisions: as specified by the purchaser (Sec. 10). - Packaging requirements other than commercial: as specified by the purchaser (Sec.11). 5. DEFINITIONS. 5.1 Reduced fat. In accordance with 21 CF
8、R 101.62, reduced fat means that the food contains at least 25 percent less fat per reference amount customarily consumed than an appropriate reference food. 1/ 5.2 Fat free. In accordance with 21 CFR 101.62, fat free means that the fat content shall be less than 0.5 g per reference amount customari
9、ly consumed and shall be less than 0.5 g per labeled serving. 1/ 5.3 Light. In accordance with 21 CFR 101.56, depending on the percent calories from fat, light means that either a) the fat content is reduced by at least 50 percent per reference amount customarily consumed, compared to an appropriate
10、 reference food, or b) the number of calories is reduced by at least one-third (33-1/3 percent) per reference amount customarily consumed, compared to an appropriate reference food. 1/ 1/ The Reference Amounts Customarily Consumed for mayonnaise and mayonnaise-type salad dressings is 15 g and tartar
11、 sauce is 2 tablespoons according to 21 CFR 101.12. 6. SALIENT CHARACTERISTICS. 6.1 Processing. The mayonnaise, salad dressing, and tartar sauce shall be prepared in accordance with good manufacturing practices (21 CFR Part 110). 6.2 Finished product. 6.2.1 Type I - Mayonnaise and Type II - Salad dr
12、essing. The Type I mayonnaise shall comply with 21 CFR 169.140. The Type II salad dressing shall comply with 21 CFR 169.150. Additionally, for both Types I and II, Style B (Reduced fat), and Style C (Fat free) Provided by IHSNot for ResaleNo reproduction or networking permitted without license from
13、IHS-,-,-A-A-20140D 3 shall comply with 21 CFR 101.62 for nutrient content claims for fat. Style D (Light) shall comply with 21 CFR 101.56 for nutrient content claims for “light.” Styles B, C, and D must also be labeled in accordance with 21 CFR 130.10 Requirements for foods named by use of a nutrien
14、t content claim and a standardized term. 6.2.1.1 Fat replacers. Safe and suitable fat replacers for Style C, Fat free, may include, but are not limited to; modified food starch, maltodextrin, polydextrose, corn syrup solids, cellulose gel, food gums and stabilizers. When the fat free product is exam
15、ined for emulsion stability there shall be no evidence of syneresis. 6.2.1.2 Flavor and odor. The products shall have a slight vinegar odor and flavor with a pleasing spice note and a clean background oil flavor. The mayonnaise and salad dressing may possess egg yolk flavor notes. 6.2.1.3 Color. The
16、 mayonnaise and salad dressing shall be off-white to light cream in color and have a slight surface sheen. 6.2.1.4 Texture. The texture shall be moderately thick and creamy smooth with no evidence of lumps, grittiness, or gassiness. 6.2.1.5 Consistency. The product shall be uniform with a semi-solid
17、 consistency which is spoonable and will not flow from an inverted container when held at a temperature of 32C (90F). The product shall not exhibit separation of the oil and water. The product shall have no evidence of excessive heating (materially darkened or scorched mottling, curdling, or oiling
18、off). 6.2.2 Type III - Tartar sauce. The tartar sauce shall be made by using a salad dressing conforming to Type II as a base to which has been incorporated suitable processed dill or sour pickles, or a commercial type stabilized pickle relish containing spices commonly used in tartar sauce. Other a
19、dded ingredients may consist of capers, onions, cucumbers, or peppers in amount and particle size normally used commercially. Alternatively, the tartar sauce may be made using mayonnaise conforming to Type I as the base. 6.2.2.1 Fat replacers. Safe and suitable fat replacers for Style C, Fat free, m
20、ay include, but are not limited to; modified food starch, maltodextrin, polydextrose, corn syrup solids, cellulose gel, food gums and stabilizers. When the fat free product is examined for emulsion stability there shall be no evidence of syneresis. 6.2.2.2 Flavor and odor. The flavor shall be pleasi
21、ngly tart, with overtones of the pickles and characteristic flavors imparted by other spices. 6.2.2.3 Color. The tartar sauce shall be off-white to light cream in color with bits of pickled cucumber ingredients. Provided by IHSNot for ResaleNo reproduction or networking permitted without license fro
22、m IHS-,-,-A-A-20140D 4 6.2.2.4 Texture. The texture shall be thick and creamy. The incorporated vegetable pieces shall be firm and crispy. 6.2.2.5 Consistency. The product shall be uniform with a semi-solid consistency which is spoonable for use as a sandwich spread or side condiment and will not fl
23、ow from an inverted container when held at a temperature of 32C (90F). The product shall not exhibit separation of the oil and water. The product shall have no evidence of excessive heating (materially darkened or scorched mottling, curdling, or oiling off). 6.2.3 Egg ingredients. All egg ingredient
24、s shall be reported as Salmonella, not detected , or as Salmonella Negative per 100 grams and shall be limited to a Standard Plate Count of no greater than 20,000 per gram as reported on a recognized USDA certificate of analysis. Egg ingredients shall have been processed and continuously inspected a
25、ccording to the Regulations Governing the Inspection of Eggs and Egg Products (9 CFR Part 590) as amended. 6.2.4 Foreign material. The mayonnaise, salad dressing, and tartar sauce shall be clean, sound, wholesome, and be free from foreign materials. 7. ANALYTICAL REQUIREMENTS. 7.1 Emulsion stability
26、 procedures. Place one full unopened primary container (or 8 individual servings) in an incubator at 38C (100F) for 56 hours. The container shall be opened and examined for emulsion stability. Evidence of separation of the oil and water phases of the product after 56 hours shall be cause for rejecti
27、on of the lot. A slight surface film of oil may be ignored. Evidence of separation or syneresis of the fat free product shall be cause for the rejection of the lot. 7.2 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements s
28、hall be as follows: 7.2.1 Salt content. The salt content shall be not less than 1.60 percent and not greater than 2.35 percent. 7.2.2 pH. The pH shall be not less than 3.1 and not greater than 4.1. 7.3 Product verification. When USDA verification of analytical requirements is specified in the solici
29、tation, contract, or purchase order, analytical testing shall be performed on a composite sample. The composite sample shall be 227 g (8 oz) prepared from five randomly selected subsamples. Subsamples shall be a minimum of one packet/container and shall contain the appropriate number of packets/cont
30、ainers to yield a 227 g (8 oz) sample when composited. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20140D 5 7.4 Analytical testing. When specified in the solicitation, contract, or purchase order, analyses shall be in accordance with the foll
31、owing methods from the Official Methods of Analysis of the AOAC International. Test Method Salt 941.13 pH 981.12 7.5 Test results. The test results for pH shall be reported to the nearest 0.1 value and salt results to the nearest 0.01 percent. Any result not conforming to the analytical requirements
32、 shall be cause for rejection of the lot. 8. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the mayonnaise, salad dressing, and tartar sauce provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, an
33、d quality assurance practices, and be the same prepared mayonnaise, salad dressing, and tartar sauce offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. 9. REGULATORY REQUIREMENTS. The delivered mayonnaise, salad dressing, and tartar sauce sha
34、ll comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of mayonnaise, salad dressing, and tartar sauce within the commercial marketplace. Delivered mayonnaise, salad dressing, an
35、d tartar sauce shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and regulations promulgated thereunder. The mayonnaise, salad dressing, and tartar sauce shall comply with the allergen labeling requirements of the Federal Fo
36、od, Drug and Cosmetic Act. 10. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 10.2 or 10.3; purchaser may specify 10.1 with 10.1.1 or 10.1 with 10.1.2. 10.1 Manufacturers quality assurance. When required in the solicitation, contract, or purchase order, the product manufacturer shall be requi
37、red 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 the date of awarding of the contract. Failure to provide this documentation within th
38、e proper time frame may result in the contract being terminated for cause. 10.1.1 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 t
39、he awarding of the contract. (An AMS PSA Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20140D 6 verifies the manufacturers capability to produce products in a clean, sanitary environment in accordance with Title 21 Code of Federal Regulations,
40、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. The AMS PSA determines the manufacturers ability to produce under this CID, if the products of interest are identified
41、 at the time of the PSA.) 10.1.2 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
42、 manufacturer produces products in a clean, sanitary environment in accordance with Title 21 Code of Federal Regulations, Part 110 Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.) 10.2 Manufacturers/distributors certification. When required in the solicitation,
43、contract, or purchase order, the manufacturer/distributor will certify that the mayonnaise, salad dressing, and tartar sauce distributed meets or exceeds the requirements of this CID. 10.3 USDA certification. When required in the solicitation, contract, or purchase order that product quality and acc
44、eptability 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 mayonnaise, salad dressing, and tartar sauce in accordance with PPB procedures which
45、 include selecting random samples of the packaged mayonnaise, salad dressing, and tartar sauce, 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
46、dition, when required in the solicitation, contract, or purchase order, PPB inspectors will examine the mayonnaise, salad dressing, and tartar sauce for conformance to the United States Standards for Condition of Food Containers in effect on the date of the solicitation. 11. PACKAGING. Preservation,
47、 packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, contract, or purchase order. 12. USDA INSPECTION NOTES. When Section 10.3 is specified in the solicitation, contract, or purchase order, USDA certification shall include evaluation of
48、the quality and condition of samples of packaged mayonnaise, salad dressing, and tartar sauce, and compliance with requirements in the following areas: - Salient characteristics (Sec. 6). - Analytical requirements when specified in the solicitation, contract, or purchase order (Sec. 7.1). When USDA
49、analytical testing is specified, PPB inspection personnel shall Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20140D 7 select samples and submit them to the USDA, Science and Technology Program (S&TP) laboratory for analysis. - Packaging requirements (Sec.11 or as specified in the solicitation, contract, or purchase orde
