1、 AMSC N/A FSC 8955 A-A-20184C May 16, 2013 SUPERSEDING A-A-20184B July 31, 2006 COMMERCIAL ITEM DESCRIPTION COFFEE, SOLUBLEThe U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers soluble coffee, packed in commercially acce
2、ptable 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 soluble coffee required (Sec. 3). - When analytical requirement
3、s 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 certification (Sec. 10.4). 2.2 Purchasers may specify the following: - Food Defense Section 10.1: Food Defense System Survey (FDSS)
4、 (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. 10.2 with 10.2.2). - Packaging requirements other than commercial (Sec. 11). 3. CLASSIFICATION. The soluble coffee shall
5、 conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types and styles.1Type I - Spray dried, powdered Type II - Spray dried, agglomerated 1Not all options are available from every manufacturer. Check with the manufacturer/distributor for availabil
6、ity. METRIC Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20184C 2 Type III - Freeze dried Type IV - Liquid coffee extracts (also known as liquid concentrate) Type V - Other (as specified by the purchaser) Style A - Regular Style B - Decaffeina
7、ted 4. MANUFACTURERS/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 (Se
8、c. 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. PROCESSING GUIDELINES. 5.1 Processing. The soluble coffee shall be prepared and/or decaffeina
9、ted in accordance with Current Good Manufacturing Practices (21 Code of Federal Regulations (CFR) Part 110). The coffee beans shall be processed using roasting, brew extraction and concentrating. Types I and II soluble coffees shall also be spray dried. Type III, soluble coffee shall also be freeze
10、dried. NOTE: When specified in the solicitation, contract, or purchase order, all processing shall be performed domestically. 5.2 Food security. The soluble coffee shall be processed and transported in accordance with the Food and Drug Administrations (FDAs) Guidance for Industry: Food Producers, Pr
11、ocessors, and Transporters: Food Security Preventive Measures Guidance.2This 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 terr
12、orist 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. 6. SALIENT CHARACTERISTICS.
13、6.1 Raw coffee bean requirements. The roasted and ground coffee from which the soluble coffees are derived shall be made from coffee received in the raw or green bean state. The 2http:/www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm Provided by IH
14、SNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20184C 3 ground coffee shall be made from Arabica and/or Robusta coffee beans. The ground coffee may include but is not limited to beans grown in Brazil, Colombia, Hawaii, Puerto Rico, Central America, Mexico, or
15、 Kenya. Type IV, liquid coffee extracts shall be produced from only roasted green coffee beans and water with the exception of GRAS (generally recognized as safe) preservatives to ensure the quality of the finished product. All coffee beans used shall be prepared from the current or previous years c
16、rop. Green coffee beans are defined as the dried coffee seed (no less than Grade 8 as measured by the procedure of the FDA Technical Bulletin Number 5 - Macroanalytical Procedures Manual, Chapter V, 1984; electronic version 1998) commercially free from external layers such as: skin, hull, pulp, muci
17、lage, parchment, and silver skin. Single types or blends of coffee beans shall be of such growths and grade as to produce an end product cup quality specified in Sec. 6.5.3. The green coffee beans shall be processed without fermentation. 6.2 Dehydrated product. 6.2.1 Appearance. 6.2.1.1 Type I. Solu
18、ble spray dried coffee shall be a spray-dried powder. 6.2.1.2 Type II. Soluble spray dried agglomerated coffee shall be spray-dried particles agglomerated to form a granular appearing product. 6.2.1.3 Type III. Soluble freeze dried coffee shall be a freeze dried coffee with a granular appearance. 6.
19、2.1.4 Type IV. Liquid coffee extract shall be a concentrated coffee in liquid or frozen form. 6.2.2 Texture. Types I, II, and III soluble coffee shall be free flowing, and free from lumps which do not compress with light pressure. Type IV soluble coffee shall have a smooth texture. 6.3 Hydrated prod
20、uct. 6.3.1 Dispersability. Types I, II, and III soluble coffee shall be smooth, free from discernible lumps and sediment free. The soluble coffee shall fully dissolve in hot or cold water with constant stirring and show no evidence of undissolved floating particles. 6.3.2 Color. The prepared coffee
21、beverage shall have a typical brownish-black coffee color. 6.3.3 Flavor and aroma. When prepared as directed on the package, the soluble coffee shall have a characteristic coffee flavor and aroma, and be free from objectionable flavor and/or odor. 6.4 Bid sample. Unless otherwise specified in the so
22、licitation, contract, or purchase order, a bid sample shall be submitted and evaluated for conformance to Sections 6.3.1, 6.3.2, and 6.3.3. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20184C 4 6.5 Foreign materials. The finished product shall
23、 be clean, sound, wholesome, and free from evidence of rodent or insect infestation. 7. ANALYTICAL REQUIREMENTS. 7.1 Chemical, physical, and microbiological requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the chemical, physical, and microbiological requirem
24、ents for the soluble coffee shall be as follows: 7.1.1 Sediment (Types I, II, and III). The soluble coffee shall have not more than 2.5 mg of coffee sediment on disk, when compared to sediment disk 3. 7.1.2 Particle size. When specified for Department of Defense procurements, Type III soluble coffee
25、 shall meet the following requirements: U.S. Standard sieve size Percent retained (by weight) 6 5 maximum 12 20 maximum 40 80 15 Pan 15 maximum 7.1.3 Caffeine and moisture tolerances. TABLE I. Caffeine and moisture (percent by weight) _ Type Caffeine3Moisture (maximum) Type I, Style A 2.0 3.0 Type I
26、I, Style A 2.0 5.0 Type III, Style A 2.0 2.6 Type IV, Style A 2.04- Type I, Style B 0.3 3.0 Type II, Style B 0.3 5.0 Type III, Style B 0.3 2.6 Type IV, Style B 0.34 - _ 3Caffeine levels for Style A are minimums. Caffeine levels for Style B are maximums. 4Caffeine level for the liquid coffee extract
27、after reconstitution in accordance with manufacturers directions. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20184C 5 7.1.4 Chemical and microbiological tolerances. Test Tolerances Standard plate count Less than 1000 Colony Forming Units (CF
28、U) per g Ochratoxin A Less than 10 parts per billion (ppb) Total glucose Less than 2.46 percent Total xylose Less than 0.45 percent 7.2 Product verification. When verification of analytical requirements is specified in the solicitation, contract, or purchase order, testing for total glucose, total x
29、ylose, sediment, particle size, moisture, ochratoxin A and caffeine shall be performed on a composite sample. The subsamples shall be a minimum of one packet/container and shall contain the appropriate number of packets/containers (minimum 10) to yield a 227 g (8 oz) sample when composited. Due to t
30、he shelf life and stability of Type IV liquid coffee extracts, these samples will be composited at the laboratory. Standard plate count shall be performed on the contents of 5 randomly collected individual packets/containers. 7.3 Analytical testing. When specified in the solicitation, contract, or p
31、urchase order, the analyses shall be made in accordance with the following methods from the AOAC International Official Methods of Analysis (OMA) or as listed below: Test Method Standard plate count 966.23, 990.12 Ochratoxin A 2000.09 Total glucose 995.13 Total xylose 995.13 Caffeine 960.25, 979.11
32、Moisture5979.12 5Temperature during drying shall be 60 to 70C (140 to 158F) under a pressure of 9.906 to 14.986 cm (3.9 to 5.9 in) Hg. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20184C 6 Test Method Sediment6United States Sediment Standards
33、for Milk and Milk Products Particle size 77.4 Test results. The test results for caffeine and moisture shall be reported to the nearest 0.1 percent. The test results for glucose and xylose shall be reported to the nearest 0.01 percent. The test results for sediment shall be reported to the nearest 0
34、.1 mg. The test results for particle size shall be reported to the nearest 1.0 percent. The test results for standard plate count shall be reported to the nearest 10 grams. The test results for ochratoxin A shall be reported to the nearest ppb. Any results not conforming to the chemical, physical, a
35、nd microbiological requirements shall be cause for rejection of the lot. 8. MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the soluble coffee provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, a
36、nd quality assurance practices, and be the same soluble coffee offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. 9. REGULATORY REQUIREMENTS. The delivered soluble coffee shall comply with all applicable Federal and State mandatory requiremen
37、ts and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of the soluble coffee in the commercial marketplace. Delivered soluble coffee shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling
38、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, 10.1 with 10.1.2, 10.1.2 with 10.2.1, 10.2 with 10.2.1, or 10.2 with 10.2.2. 6Weigh 5.0 grams of instant coffee into a clean 250 mL beaker. Ad
39、d 200 mL of 85 - 100C (185 - 212F) distilled water. Stir until coffee is completely dissolved. Filter the hot coffee through a sediment filtering apparatus (see note below). The coffee solution shall not be less than 60C (140F) at the time of filtration. The filtering apparatus shall hold 3.175 cm (
40、1-1/4 in) sediment disk and have an effective filtering area with a 2.8575 cm (1-1/8 in) diameter. The 2.8575 cm (1-1/8 in) diameter filtering area must be unobstructed except for a wire screen or wire screen and perforated plate support for filter disk, and constructed so that no sample being filte
41、red can bypass the filtering material. Rinse the beaker and the sediment tester with 85C (185F) distilled water (not to exceed 200 mL) so as to transfer all sediment to the surface of the filter material and to rinse out all of the soluble coffee from the filter. Carefully remove the filter containi
42、ng the sediment from apparatus and air dry the filter. Compare the dried filter with the photographs of the United States Sediment Standards for Milk and Milk Products. NOTE: The sediment testing apparatus used in performing the sediment test is a Model KL Sediment tester, available from Sediment Te
43、sting Supply, 7366 North Greenview Avenue, Chicago, Illinois 60626, or its equivalent. The filter material used can also be obtained from the same company or from Filter Fabrics, 814 E. Jefferson Street, Goshen, Indiana 46528, or their equivalent. 7When required, the procedure for determining the pa
44、rticle size of the Type III product shall be as follows: Assemble sieves and collecting pan in the following order from top to bottom; U.S. Standard Sieve No. 6, No. 12, No. 40, and pan. Place the weighed contents (to nearest gram) of a sample package on the top sieve and attach lid. Place assembly
45、in a Ro-Tap or equivalent mechanical shaking device and shake for 1 minute, in a room in which the relative humidity does not exceed 40 percent. Weigh product remaining on each sieve and in the collecting pan respectively. Calculate results in percentage and report results to the nearest 1.0 percent
46、. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20184C 7 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
47、), Specialty Crops Inspection Division (SCI). Food defense 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 postpro
48、duction 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, when applicable, and processing, including all raw material sources; (4) shipping and receiving; (5) storage; (6) water and ice supply; (7) mail handling; (8) personnel security; and (9) transportation, shipping, and receiving. 10.1
