A-A-20109A
Flavor A - Original
Flavor B - Roasted Garlic
Flavor C - 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 teriyaki sauce shall be processed in accordance with good manufacturing practices (21 CFR Part 110).
5.2 Ingredients. The teriyaki sauce shall be produced from a combination of soy sauce, wine, vinegar, salt, spices, sugar, other ingredients, and preservative(s).
5.3 Finished product. The teriyaki sauce shall be a smooth suspension and shall not stratify or separate.
5.3.1 Color and appearance. The teriyaki sauce shall be a dark, reddish-brown colored sauce.
5.3.2 Flavor and odor. The teriyaki sauce shall have a sweet, spicy flavor and odor characteristic of the flavor specified. There shall be no foreign flavors and odors.
5.4 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 teriyaki sauce shall be as follows:
6.1.1 pH. The pH value of the teriyaki sauce shall not be less than 4.1 or more than 4.7.
2
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