1、 A-A-20177E August 4, 2009 SUPERSEDING A-A-20177D September 15, 2006 COMMERCIAL ITEM DESCRIPTION CANDY AND CHOCOLATE CONFECTIONS The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers candy and chocolate confections, pack
2、ed 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), style(s), flavor(s), shape(s) and flavor style(s) of ca
3、ndy and chocolate confections 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. 9.2) or USDA certification (Sec. 9.3). 2.2 Purchasers may specify t
4、he following: - Manufacturers quality assurance (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 candy and chocolate confections shall conform to the following list which shall be specified in the solicitation, contract,
5、 or purchase order. Types, styles, flavors, shapes and flavor styles. Type I - Caramels, vanilla flavored AMSC N/A FSC 8925 METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20177E 2Type II - Toffee, chocolate flavored Style A - Roll Style B
6、 - Cube Type III - Toffee Flavor 1 - Assorted Flavor 2 - With walnuts Flavor 3 - Other Type IV - Hard candy Style A - Square or rectangular fruit tablets 28.35 g (1 oz bar) Style B - Square fruit tablets 45.4 g (1.6 oz bar) Style C - Round Flavor 1 - Orange creme Flavor 2 - Raspberry creme Flavor 3
7、- Strawberry creme Flavor 4 - Toffee creme Flavor 5 - Chocolate and caramel creme Flavor 6 - Other Style D - Rings Flavor 1 - Assorted fruit Flavor 2 - Cherry Flavor 3 - Tropical fruit Flavor 4 - Butterscotch Flavor 5 - Berry Flavor 6 - Other Style E - Rings, sugar free (21 CFR 101.60) Flavor 1 - As
8、sorted fruit Flavor 2 - Toffee Flavor 3 - Other Style F - Other Type V - Hard candy jackets with soft centers, assorted flavor centers and shapes Type VI - Pan coated candy Style A - Disks Flavor 1 - Milk chocolate, plain Flavor 2 - Fruit flavored Provided by IHSNot for ResaleNo reproduction or netw
9、orking permitted without license from IHS-,-,-A-A-20177E 3 Flavor Style a - Original Flavor Style b - Berry Flavor Style c - Tropical Flavor Style d - Sweet and sour Flavor Style e - Other Flavor 3 - Milk chocolate with peanut butter Flavor 4 - Peanut butter, plain Flavor 5 - Cinnamon Flavor 6 - Dar
10、k chocolate, plain Flavor 7 - Other Style B - Oval/Round Flavor 1 - Milk chocolate with peanuts Flavor 2 - Dark chocolate covered coffee beans Flavor 3 - Milk chocolate with almonds Flavor 4 - Dark chocolate with peanuts Flavor 5 - Other Style C - Flat bottom tear drop Flavor 1 - Milk chocolate, pla
11、in Flavor 2 - Other Type VII - Milk chocolate bar, heat resistant Type VIII - Starch jelly candy, assorted flavors Type IX - Peanut bar Type X - Licorice style candy Style A - Twists Flavor 1 - Strawberry Flavor 2 - Cherry Flavor 3 - Watermelon Flavor 4 - Black licorice Flavor 5 - Grape Flavor 6 - A
12、pple Flavor 7 - Chocolate Flavor 8 - Cinnamon Flavor 9 - Other Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20177E 4Style B - Bite size Flavor 1 - Cherry Flavor 2 - Black licorice Flavor 3 - Other Style C - Rope (pull and peel) Flavor 1 - Stra
13、wberry Flavor 2 - Cherry Flavor 3 - Watermelon Flavor 4 - Other Style D - Other Type XI - Mint candy Style A - Round tablets Flavor 1 - Wintergreen Flavor 2 - Peppermint Flavor 3 - Spearmint Flavor 4 - Crme de Menthe Flavor 5 - Cinnamon Flavor 6 - Other Style B - Rings Flavor 1 - Wintergreen Flavor
14、2 - Peppermint Flavor 3 - Spearmint Flavor 4 - Orange mint Flavor 5 - Butter mint Flavor 6 - Other Style C - Rings, sugar free (21 CFR 101.60) Flavor 1 - Wintergreen Flavor 2 - Peppermint Flavor 3 - Other Style D - Square mini tablets, sugar free (21 CFR 101.60) Flavor 1 - Peppermint Flavor 2 - Cinn
15、amon Flavor 3 - Wintergreen Flavor 4 - Other Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20177E 5 Type XII - Caffeinated mints Style A - Round tablets Flavor 1 - Peppermint Flavor 2 - Other Style B - Round tablets, sugar free (21 CFR 101.60)
16、Flavor 1 - Peppermint Flavor 2 - Other Style C - Other Type XIII - Other 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the requirements of the: - Salient characteristics (Sec. 5). - Analytical requirements: as specified by the purchaser (Sec. 6). - Manufacturers
17、/distributors product assurance (Sec. 7). - Regulatory requirements (Sec. 8). - Quality assurance provisions: as specified by the purchaser (Sec. 9). - Packaging requirements other than commercial: as specified by the purchaser (Sec. 10). 5. SALIENT CHARACTERISTICS. 5.1 Processing. The candy and cho
18、colate confections shall be processed in accordance with Good Manufacturing Practices (21 CFR Part 110). 5.2 Dairy ingredients. Where applicable, ingredients must comply with relevant food standards of identity established in 21 CFR Parts 131-169 and shall originate from a plant that has been approv
19、ed by the Dairy Grading Branch, Dairy Programs (DP), Agricultural Marketing Service (AMS), USDA. The manufacturing plants shall be eligible for listing in the most recent version of the publication Dairy Plants Surveyed and Approved for USDA Grading Service. 5.3 Finished products. 5.3.1 Type I - Car
20、amels, vanilla flavored bars. The vanilla flavored caramel bars shall contain condensed skim milk, corn syrup, sugar, partially hydrogenated vegetable oil, whey solids, salt, and artificial and/or natural flavors. The vanilla flavored caramel bars may contain cream and coconut oil. The candy shall b
21、e caramel colored, have a caramel/vanilla odor and a sweet caramel, vanilla flavor. The caramels shall be chewy in texture. The product shall not Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20177E 6adhere to wrappers. The vanilla flavored car
22、amels shall be individually wrapped and overwrapped in units of six to form a 35.4 g (1.25 oz) bar. 5.3.2 Type II - Toffee, chocolate flavored. The chocolate flavored toffee may contain ingredients such as; corn syrup, sugar, partially hydrogenated soybean oil; condensed skim milk, condensed milk, c
23、ocoa, chocolate, chocolate liquor, whey, cream, salt, lecithin, and artificial and natural flavors. The candy shall have a semi sweet chocolate and caramel odor and flavor. Style A - Roll shall be chewy with a grainy interior. Style B - Cube shall have a soft, chewy texture with a slightly grainy in
24、terior. Both styles shall have a dark brown color and the outside portion shall be smooth. Style A - Roll shall be individually wrapped as a 14 g (0.50 oz) roll. Style B - Cube shall be individually wrapped as a 2.54 cm x 2.54 cm x 1.27 cm 0.32 cm (1 in x 1 in x in, 1/8 in) cube, the net weight of f
25、ive overwrapped pieces shall be not less than 40 g (1.4 oz). The product shall not adhere to the wrappers. 5.3.3 Type III - Toffee. 5.3.3.1 Flavor 1, Assorted flavors. The assorted flavor toffees shall contain sugar, corn syrup, milk, partially hydrogenated coconut oil, and consist of approximately
26、equal amounts of vanilla, chocolate, rum butter, orange, and maple flavors. The assorted flavor toffees may contain cream, lecithin, salt, fruit juice concentrate, chocolate liquor, partially hydrogenated cottonseed oil, and U.S. FD corn syrup, milk, sugar, walnuts, partially hydrogenated cottonseed
27、/soybean oils, cream, salt, artificial color, natural flavor and lecithin. The product shall be a medium to dark brown colored cube, 2.54 cm x 2.54 cm x 1.27 cm 0.32 cm (1 in x 1 in x in, 1/8 in), with light tan walnut bits uniformly distributed throughout, the net weight of five overwrapped pieces
28、shall be not less than 40 g (1.4 oz). The candy shall have a soft, chewy texture with a slightly grainy interior with semi-firm walnut bits and a smooth exterior. The toffee with walnuts shall have a slight maple, caramel odor and a sweet, slight caramel, maple, walnut and vanilla flavor. The candy
29、shall be individually wrapped. The product shall not adhere to the wrappers. 5.3.4 Type IV - Hard candy. 5.3.4.1 Style A and Style B, Square or rectangular fruit tablets. The hard candy fruit tablets shall contain sugar, corn syrup, citric or malic acid, and natural and/or artificial flavors and may
30、 contain sodium lactate, turmeric coloring and cream of tartar. Natural or U.S. FD the net weight of six tablets shall be not less than 11 g (0.38 oz). 5.4 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation.
31、 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20177E 13 6. ANALYTICAL REQUIREMENTS. 6.1 Analytical and microbiological requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical and microbiologica
32、l requirements for the candy and chocolate confections shall be as follows. TABLE I. Analytical requirements Type Description Moisture (percent by weight) pH Type I Caramels, vanilla flavored 5.0 - 9.5 - Type II Style A Style B Toffee, chocolate flavored Roll Square 5.0 - 8.0 5.0 - 9.5 - - Type III
33、Flavor 1 Flavor 2 Toffee Assorted flavors With walnuts 5.0 - 8.0 5.0 - 9.5 - - Type VI Style A Style B Flavor 2 Pan coated disks Fruit flavored Chocolate covered coffee beans - 2.0 (NMT) 1/ 2.0 - 4.0 - Type VII Milk chocolate bar, heat resistant 5.0 (NMT) - Type VIII Starch jelly candy, assorted fla
34、vors 10.0 - 15.0 5.0 - 6.5 Type X Style A 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 solicitation, contract, or purchase order, the product manufacturer shall be required to provide evidence, by certificate, that the manufacturin
35、g 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 result in the contract being terminate
36、d 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 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 manufactu
37、rers capability to produce 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, and verifies that the manufacturer has in place an internal quality assurance
38、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.) 9.1.2 Plant survey. A plant survey conducted by USDA, AMS, or another survey performed by a third party auditing service is required within 12 mont
39、hs 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 in a clean, sanitary environment in accordance with Title 21 Code of Federal Provided by IHSNot for ResaleNo reproduction or networking permit
40、ted without license from IHS-,-,-A-A-20177E 17 Regulations Part 110 - Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.) 9.2 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will
41、 certify that the finished candy and chocolate confections distributed meets or exceeds the requirements of this CID. 9.3 USDA certification. When required in the solicitation, contract, or purchase order that product quality or acceptability or both be determined, the Processed Product Branch (PPB)
42、, Fruit and Vegetable Programs (FV), AMS, USDA, shall be the certifying program. PPB inspectors shall certify the quality and acceptability of the candy and chocolate confections in accordance with PPB procedures which include selecting random samples of the packaged candy and chocolate confections,
43、 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 addition, when required in the solicitation, contract, or purchase order, PPB inspectors will exa
44、mine the candy and chocolate confections for conformance to the United States Standards of Condition of 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 solicit
45、ation, 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 samples of packaged candy and chocolate confections and compliance with requireme
46、nts 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 shall select samples and submit them to the USDA, Science and Tech
47、nology Program (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, contact the Branch Chief, PPB, FV, AMS, USDA, STOP 0247, 1400 Indepen
48、dence Avenue, SW, Washington, DC 20250-0247 telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: terry.baneams.usda.gov. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20177E 1812.2 Analytical testing and technical information contact. F
49、or 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.wrightams.usda.gov. 12.3 Sources of documents. 12.3.1 Source o
