A-A-20099C
4. SALIENT CHARACTERISTICS.
4.1 Processing. The Worcestershire sauce shall be processed in accordance with current good manufacturing practices (21 CFR Part 110).
4.2 Ingredients. The Worcestershire sauce shall contain water, vinegar, and molasses. The Worcestershire sauce may contain ingredients such as, but not limited to, garlic, corn syrup, sugar, salt, high fructose corn syrup, soy sauce and/or a hydrolyzed vegetable protein, citrus fruit juice or fruit solids of lime or grapefruit, chili pepper extract, organic acids (citric and/or malic), anchovies, tamarinds, spices, vegetables (eschalots or onions), flavors (oil of lemon, lime, or grapefruit; beef extract or protein hydrolyzate), caramel color (acid proof), and nutritive carbohydrate sweeteners.
4.3 Color and appearance. The Worcestershire sauce shall be a thin liquid with a brown to dark-brown color. The Worcestershire sauce may have visible sediment which is easily dispersed by agitation.
4.4 Flavor and odor. The Worcestershire sauce shall have a tart, fruit-spice flavor. The Worcestershire sauce shall be free from fermentation. There shall be no foreign flavors and odors such as, but not limited to: burnt, scorched, stale, or rancid.
4.5 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation.
4.6 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase order, the Worcestershire sauce shall be packaged not more than 90 days prior to delivery to the purchaser. Age requirements for Department of Defense (DoD) procurements shall be specified in the solicitation, contract, or purchase order.
5. ANALYTICAL REQUIREMENTS.
5.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the Worcestershire sauce shall be as follows.
Titratable acidity (as acetic acid) 2.60 to 3.75 percent Salt 2.32 to 3.75 percent Total solids 13.6 to 30.0 percent pH 3.0 to 3.8
5.2 Product verification. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, analytical testing shall be performed on a composite
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