A-A-20087D
Test Method
Alcohol 950.04 or 942.06
Total solids 935.56 or 990.20 aw 978.18
6.4 Test results. The test results for salt, protein, invert sugar, alcohol, and total solids shall be
reported to the nearest 0.1 percent. Titratable acidity for Type I shall be reported to the nearest
0.01 percent and 0.1 percent for Type II and Type III. The test result for aw for Type III and Type IV shall be reported to the nearest 0.01 value. The test result for the pH shall be reported to the nearest 0.1 value. Any result not conforming to the analytical requirements shall be cause for rejection of the lot.
7. MANUFACTURER'S/DISTRIBUTOR'S PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the soy sauce provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same soy sauce offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance.
8. REGULATORY REQUIREMENTS. The delivered soy sauce shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of soy sauce within the commercial marketplace. Delivered soy sauce shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act; the Fair Packaging and Labeling Act; and regulations promulgated thereunder. The soy sauce shall comply with the allergen labeling requirements of the Federal Food, Drug, and Cosmetic Act.
9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.3 or 9.4; purchaser may specify 9.1 with 9.1.1, or 9.1 with 9.1.2, 9.1.2 with 9.2.1, or 9.2 with 9.2.1, or 9.2 with 9.2.2.
9.1 Food Defense. When required in the solicitation, contract, or purchase order, a Food Defense System Survey (FDSS) shall be conducted by USDA, Agricultural Marketing Service (AMS), Fruit and Vegetable Programs (FV), Processed Products Division (PPD). Food Defense requirements include a documented and operational food defense plan that provides for the security of a plant's production processes and includes the storage and transportation of pre- production raw materials and other ingredients and postproduction 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,
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