A-A-20001B
TABLE I. Analytical requirements (continued)
Moisture |
Volatile |
Total |
Acid Insoluble |
Pass through Particle |
Color Scoville |
|
Max |
Oil |
Ash |
Ash |
Size |
Sieve ASTA Pungency |
|
Spice % Min % Max % Max % Min % No. Units Units |
||||||
Chesapeake Bay- Style Seasoning |
10.0 |
95 |
(18) |
|||
Creole Seasoning |
10.0 |
90 |
(12) |
|||
Southwest |
8.0 |
98 |
(4) |
|||
Seasoning
Pizza Seasoning |
8.0 |
95 |
(20) |
Fajita Seasoning |
8.0 |
95 |
(20) |
6.2 Product verification sampling. When USDA verification of analytical 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 g (4 oz) prepared from five randomly selected subsamples. Subsamples shall be a minimum of one container/envelope and shall contain the appropriate number of containers/envelopes to yield a 113.4 g (4 oz) sample when composited.
6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, analyses shall be in accordance with the following methods from the Official Methods of Analysis of the AOAC International or as specified:
Test Method
Moisture 941.11
Volatile Oil 1/ 962.17
Total Ash 941.12
Acid Insoluble Ash 941.12
Color 971.26
Pungency 995.03
E. coli BAM, Ch 4 2/
Salmonella 991.12, 996.08, 967.27, 986.35, 989.14, or BAM, Ch. 5 2/
Aerobic Plate Count 966.23, 990.12, 986.32, or BAM, Ch. 3 2/
Yeast and Mold 995.21, 997.02, or BAM, Ch 18 2/
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