A-A-20087 Soy SauceThis CID covers soy sauce, 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-20087D

https://www.fda.gov/Food/GuidanceComplianceRegulatorylnformation/GuidanceDocuments/Foo dDefenseandEmergencyResponse/ucm083075.htm.  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.

5.3  Flavor.  The Type I and Type II soy sauce shall have a well-blended, palatable, tart, and salty flavor.  The Type III and Type IV soy sauce shall have a well-blended, palatable, tart, and slightly salty flavor.

5.4  Color and appearance.  Type I soy sauce shall be a clear reddish-brown liquid.  Type II soy sauce shall be a clear dark-brown liquid.  Types III and IV soy sauce shall be a reddish- brown or dark brown liquid.  All types shall be practically free of sediment.

5.5  Foreign material.  All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation.

6.  ANALYTICAL REQUIREMENTS.

6.1  Analytical requirements.  Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the soy sauce shall be as follows:

TABLE I. Analytical requirements (percent by weight)

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