A-A-20097 Hot SauceThis CID covers hot 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-20097F

Type VI - Garlic

Type VII - Chili and lime Type VIII - Sweet and spicy Type IX - Other

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

- Salient characteristics (Sec. 5).

- Analytical requirements: as specified by the purchaser (Sec. 6).

- Manufacturer's/distributor's product assurance (Sec. 7).

- Regulatory requirements (Sec. 8).

- Quality assurance provisions: as specified by the purchaser (Sec. 9).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 10).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The hot sauce shall be prepared and packaged in accordance with current good manufacturing practices (21 CFR Part 110).

5.2 Food security. The hot sauce should 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. https://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/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 Ingredients. Each type of hot sauce is a ready-to-use sauce prepared from ingredients such as, but not limited to, fermented red peppers, jalapefio peppers, chipotle peppers, habanero peppers, garlic, distilled vinegar, salt, spices, stabilizers, and other ingredients characteristic of each type.

5.4 Finished product. Each type of hot sauce shall be a smooth suspension of uniform small particle size and shall not stratify nor separate (minor separation which upon light shaking disappears and results in a uniform, relatively stable suspension is acceptable). The hot sauce shall have a typical pungent (heat value or bite) flavor and odor characteristic for the type of hot sauce.