A-A-20036 Mustard, PreparedThis CID covers prepared mustard, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20036D

Type III    -   Dijon

Type IV    -   Coarse Grain Dijon

Type V     -   Honey

Type VI    -   Stone Ground Type VII  -   Horseradish Type VIII -   Deli

Type IX    -   Spicy Brown

Type X     -   Other (as specified by the purchaser)

4.  MANUFACTURER'S/DISTRIBUTOR'S NOTES.  Manufacturer's/distributor's products must meet the requirements of the:

-  Processing guidelines (Sec. 5).

-  Salient characteristics (Sec. 6).

-  Analytical requirements:  as specified by the purchaser (Sec. 7).

-  Manufacturer's/distributor's 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.  PROCESSING GUIDELINES.

5.1  Processing.  The prepared mustard must be prepared in accordance with Current Good

Manufacturing Practices (21 Code of Federal Regulations (CFR) Part 110).

5.2  Food security.  The prepared mustard must be processed and transported in accordance to the Food and Drug Administration's (FDA's) Guidance for Industry:  Food Producers, Processors, and Transporters:  Food Security Preventive Measures Guidance.1   This 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 terrorist actions.  The implementation of enhanced food security preventive

measures provides for the security of a plant's production processes and includes the storage and transportation of pre-production raw materials, other ingredients, and postproduction finished product.

6.  SALIENT CHARACTERISTICS.

6.1  Ingredients.  The prepared mustard must be manufactured from ground mustard seed, vinegar, turmeric, salt and spices.  Yellow mustard seed, Sinapis alba, must be used in Type I and Type II mustard.  Brown mustard seed, Brassica juncea, must be used in Types III - IX mustards.  The prepared mustard may contain other ingredients appropriate for the type of

1   https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm.

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