1、 AMSC N/A FSC 8925 A-A-20175E February 21, 2013 SUPERSEDING A-A-20175D December 14, 2011 COMMERCIAL ITEM DESCRIPTION CHEWING GUM The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers chewing gum, packed in commercially a
2、cceptable 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), size(s), style(s), flavor(s), and class(es) of chewing gum required (Sec. 3
3、). - When the age requirement at the time of delivery is other than specified (Sec. 5.3). - When analytical requirements are different than specified (Sec. 7.1). - When analytical requirements need to be verified (Sec. 7.2). - Manufacturers/distributors certification (Sec. 10.3) or USDA certificatio
4、n (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 Food 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.
5、 10.2 with 10.2.2). - Packaging requirements other than commercial (Sec. 11). 3. CLASSIFICATION. The chewing gum shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. METRICProvided by IHSNot for ResaleNo reproduction or networking permitted w
6、ithout license from IHS-,-,-A-A-20175E 2 Types, sizes, styles, flavors, and classes. Type I - Tablet Size A - Miniature Size B - Regular Size C - Large Type II - Stick Type III - Slab Type IV - Chunk Type V - Center-Filled, square Type VI - Center-Filled, round/oval Type VII - Disk Type VIII - Other
7、 (as specified by the purchaser) Class 1 - Regular Class 2 - Sugar free (21 Code of Federal Regulations (CFR) 101.60 (c) Class 3 - With xylitol as primary sweetener (In accordance with Sec. 6.1.3) Class 4 - With xylitol as single sweetener (In accordance with Sec. 6.1.4) Flavor a - Peppermint Flavor
8、 b - Spearmint Flavor c - Cinnamon Flavor d - Wintergreen Flavor e - Fruit, as specified (e.g., cherry, grape, citrus, or mixed variety) Flavor f - Bubble gum Flavor g - Other (as specified by the purchaser) Style (1) - Without caffeine Style (2) - With caffeine (Applicable to Types I and VII) 4. MA
9、NUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the requirements of the: - Processing guidelines (Sec. 5). - Salient characteristics (Sec. 6). - Analytical requirements: as specified by the purchaser (Sec. 7). - Manufacturers/distributors product assurance (Sec. 8). -
10、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). Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20
11、175E 3 5. PROCESSING GUIDELINES. 5.1 Processing. The chewing gum shall be prepared in accordance with Current Good Manufacturing Practices in Manufacturing, Packing, or Holding Human Food (21 CFR Part 110). Style (2) chewing gum with caffeine, shall be prepared in accordance with Current Good Manufa
12、cturing Practices in Manufacturing, Packing, or Holding Human Food (21 CFR Part 110) or Current Good Manufacturing Practices in Manufacturing, Packaging, Labeling, or Holding Operations for Dietary Supplements (21 CFR Part 111), as applicable. Style (2) chewing gum with caffeine, shall be labeled wi
13、th a Nutrition Facts table if it is made as a food product and with a Supplement Facts table if it is made as a dietary supplement. 5.2 Food security. The chewing gum should be processed and transported in accordance with the Food and Drug Administrations (FDAs) Guidance for Industry: Food Producers
14、, Processors, and Transporters: Food Security Preventive Measures Guidance.1This guidance identifies the kinds of preventive measures food manufacturers, processors, or handlers may take to minimize the risk that food under their control will be subject to tampering or other malicious, criminal, or
15、terrorist actions. The implementation of enhanced food security preventive measures provides for the security of a plants production processes and includes the storage and transportation of pre-production raw materials, other ingredients and postproduction finished product. 5.3 Age requirement. Unle
16、ss otherwise specified in the solicitation, contract, or purchase order, the chewing gum shall be processed and packaged not more than 90 days prior to delivery to the purchaser. Age requirements for Department of Defense (DoD) procurements shall be specified in the solicitation, contract or purchas
17、e order. 6. SALIENT CHARACTERISTICS. 6.1 Ingredients. 6.1.1 Types I - VII, Class 1 Regular. The chewing gums shall contain: sucrose, dextrose, or corn syrup (singly or in combination), water-insoluble chewing gum base, softening and plasticizing ingredients, humectants, flavoring, and approved color
18、ants (when applicable). The coating of Type I and VII (when applicable Type V and Type VI) may contain gum, gelatin, starch, flavoring, or other protective materials and colorants. The Type V and Type VI center filling shall contain flavored syrup to which color may be added. Style (2) shall also co
19、ntain caffeine and may contain ingredients such as, but not limited to; vegetable fibers and non-nutritive sweeteners. 1http:/www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodDefenseandEmergencyResponse/ucm083075.htm Provided by IHSNot for ResaleNo reproduction or netwo
20、rking permitted without license from IHS-,-,-A-A-20175E 4 6.1.2 Types I - VII, Class 2 Sugar free. The chewing gums shall contain any of the following polyols singly or in combination: sorbitol, mannitol, isomalt, maltitol, lactitol, and xylitol. In addition, the sugar free gums shall contain gum ba
21、se, glycerin, softening and plasticizing ingredients, flavoring, artificial sweeteners, and approved colorants (when applicable). The coating of Type I and Type VII (when applicable Type V and Type VI) may contain gum, film formers, gum arabic, flavoring, colorants, and any one of the following poly
22、ols singly or in combination: sorbitol, mannitol, isomalt, maltitol, lactitol, and xylitol. The Type V and Type VI center filling shall contain a flavored sugar free syrup to which color may be added. Style (2) shall also contain caffeine and may contain ingredients such as, but not limited to; vege
23、table fibers and non-nutritive sweeteners. 6.1.3 Types I - VII, Class 3 Xylitol as primary sweetener. The Type I and Type VII tablet center and Types II - VI chewing gum shall contain xylitol as the primary polyol sweetener. In addition, the gums shall contain gum base, glycerin, softening, and plas
24、ticizing ingredients, flavoring, and approved colorants (when applicable). Where applicable, the coating may contain gum, film formers, gum arabic, flavoring, colorants, and xylitol and any one of the following polyols singly or in combination: sorbitol, mannitol, isomalt, maltitol, and lactitol. 6.
25、1.4 Type I, Class 4, Xylitol as single sweetener. The tablet center of the Type I chewing gum shall contain xylitol, gum base, flavoring, softening and plasticizing ingredients, and approved colorants (when applicable). The tablet coating may contain gum, film formers, gum arabic, flavoring, coloran
26、ts, and xylitol. The gum may contain ingredients such as, but not limited to: soy lecithin, and titanium dioxide. 6.2 Finished product. The chewing gum shall be fresh and shall not be sticky, grainy, flabby, or stringy. 6.2.1 Type I. Each Size A tablet of chewing gum shall weigh not more than 0.15 g
27、 (0.0053 oz) per piece and the dimensions shall not exceed 0.76 cm (0.3 in) in length, 0.64 cm (0.25 in) in width, and 0.38 cm (0.15 in) in thickness. Each Size B tablet of chewing gum shall weigh between 1.1 - 1.6 g (0.04 - 0.06 oz) and the dimensions shall range between 1.4 - 2.5 cm (0.55 - 0.98 i
28、n) in length, 0.89 - 1.6 cm (0.35 - 0.63 in) in width and 0.4 - 0.9 cm (0.16 - 0.35 in) in thickness. Each Size C tablet of chewing gum shall weigh not less than 2.5 g (0.09 oz) and the dimensions shall not be less than 1.65 cm (0.65 in) in length, 1.30 cm (0.50 in) in width, and 0.38 cm (0.15 in) i
29、n thickness. 6.2.2 Type II. Each stick of chewing gum shall weigh between 2.6 - 3.2 g (0.09 - 0.11 oz) and the dimensions shall not exceed 7.62 cm (3.00 in) in length, 2.22 cm (0.87 in) in width, and 0.24 cm (0.09 in) in thickness. The Type II chewing gum shall not be brittle or hard. Provided by IH
30、SNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20175E 5 6.2.3 Type III. Each slab of chewing gum shall weigh between 1.7 - 2.2 g (0.06 - 0.08 oz) per piece and the dimensions shall not exceed 3.96 cm (1.56 in) in length, 1.35 cm (0.53 in) in width, and 0.46 c
31、m (0.18 in) in thickness. 6.2.4 Type IV. Each chunk of chewing gum shall weigh between 3.0 - 8.1 g (0.11 - 0.29 oz) and the piece dimensions shall not exceed 2.79 cm (1.10 in) in length, 1.98 cm (0.78 in) in width, and 1.42 cm (0.56 in) in thickness. 6.2.5 Type V. Each piece of square, center-filled
32、 chewing gum shall weigh between 3.6 - 4.0 g (0.13 - 0.14 oz) and the dimensions shall not exceed 1.94 cm (0.76 in) by 1.94 cm (0.76 in), and 1.23 cm (0.48 in) in thickness. 6.2.6 Type VI. Each piece of round/oval, center-filled chewing gum shall weigh between 5.5 - 6.1 g (0.19 - 0.22 oz) and the di
33、mensions shall not exceed 2.31 cm (0.91 in) by 1.50 cm (0.59 in). 6.2.7 Type VII. Each piece of disk shaped gum shall weigh between 2.5 - 3.7 g (0.09 - 0.13 oz) and the dimensions shall not exceed 2.17 cm (0.85 in) in diameter by 1.27 cm (0.50 in) in thickness. 6.2.8 Candy coating. The candy coating
34、 of coated chewing gums shall be applied by the hot- or cold-pan method. The coating shall cover the centers completely and shall be free from pits, cracks, and the appearance of discoloration. A suitable glaze or polish may be used to finish the pieces. 6.2.9 Flavor. The flavor of the gum shall be
35、in an amount sufficient to impart a characteristic taste sensation. 6.3 Foreign material. All ingredients shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. 7. ANALYTICAL REQUIREMENTS. 7.1 Analytical requirements. Unless otherwise specified in the solicitation,
36、 contract, or purchase order, the analytical requirements for the chewing gum shall be as follows: Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20175E 6 Table I. Water-insoluble base2Type I NLT 13.0 percent3Type II NLT 14.0 percent Type III NL
37、T 19.0 percent Type IV NLT 18.0 percent Type V and VI4NLT 13.0 percent Type VII NLT 11.0 percent 7.1.1 Caffeine content. The caffeine content of Style (2) chewing gum shall be not less than 80 mg or not greater than 120 mg per manufacturers suggested serving. 7.1.2 Xylitol content. The xylitol conte
38、nt of two tablets of Class 3 and Class 4 chewing gum shall be not less than 1.7 g (0.06 oz) and not greater than 2.2 g (0.08 oz). 7.2 Product verification. When verification of the caffeine content of Style (2) gum is specified in the solicitation, contract, or purchase order, a manufacturers Certif
39、icate of Analysis shall be submitted. When verification of the xylitol content is specified in the solicitation, contract, or purchase order, a manufacturers Certificate of Analysis shall be submitted. When verification of water insoluble base is specified in the solicitation, contract, or purchase
40、order, the following procedures will be followed. 7.2.1 Sampling procedures. Five packages, sticks, chunks, or servings shall be selected at random from the lot. 7.2.2 Preparation of sample. Weigh the individual samples (a minimum of 2 tablets, 1 stick, 1 slab, 1 chunk, or 1 piece). In the case of m
41、iniature tablets, a suitable single serving shall be approximated and weighed. Chew each sample vigorously for 10 minutes. Spread the chewed gum as evenly and thinly as possible on a previously dried and tared glass or metal plate or disposable aluminum weighing dish approximately 2 inches square. 7
42、.2.3 Examination for water-insoluble base. Dry the sample at 100C (212F) in a vacuum oven at a pressure not more than 100 mm of mercury for at least 2 hours or in a gravity convection oven for at least 4 but not more than 5 hours. Cool in a desiccator, weigh, and calculate the percentage of water-in
43、soluble base for each sample. 2Percent by weight 3NLT = Not less than 4Includes the liquid center Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20175E 7 Weight of water-insoluble gum base x 100 Original sample weight 7.3 Test results. The test
44、result for water-insoluble base 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. 8. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the chewing gum prov
45、ided shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same chewing gum offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. 9. REGULATORY REQUIREMENT
46、S. The delivered chewing gum shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of chewing gum within the commercial marketplace. Delivered chewing gum shall comply with a
47、ll 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 shall specify 10.3 or 10.4; purchaser may specify 10.1 with 10.1.1, or 10.1 with 10.1.2, or 10.2 with 10.2.1,
48、 or 10.2 with 10.2.2. 10.1 Food defense. When required in the solicitation, contract, or purchase order, a FDSS shall be conducted by USDA, Agricultural Marketing Service (AMS), Fruit and Vegetable Program (FV), Specialty Crops Inspection Division (SCI). Food defense requirements include a documente
49、d 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 shall address the following areas: (1) food security plan management; (2) outside and inside security of the production and storage facilities; (3) slaughter ,
