A-A-20162B
Class R - Other
4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's products shall meet the requirements of the:
- Salient characteristics (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. DEFINITIONS.
5.1 Lite or Light. In accordance with 21 CFR §101.56, depending on the percent calories from fat, light means that either a) the fat content is reduced by at least 50 percent per reference amount customarily consumed, or b) the number of calories is reduced by at least one-third (33
1/3 percent) per reference amount customarily consumed. 1/
5.2 Reduced fat. In accordance with 21 CFR §101.62, reduced fat means that the food contains at least 25 percent less fat per reference amount customarily consumed than an appropriate reference food. 1/
5.3 Fat free. In accordance with 21 CFR §101.62, fat free means that the fat content shall be less than 0.5 g per reference amount customarily consumed and shall be less than 0.5 g per labeled serving. 1/
1/ The Reference Amounts Customarily Consumed for dressings for salads is 30 g according to
21 CFR § 101.12.
6. SALIENT CHARACTERISTICS.
6.1 Processing. The salad dressings shall be processed in accordance with good manufacturing practices (21 CFR Part 110).
6.2 Flavor and odor. The salad dressings shall be flavorful, highly palatable, and free from undesirable flavors and odors. The salad dressings shall have a flavor and odor typical of the class they represent.
6.3 Appearance and color. The appearance and color of the salad dressing shall be typical of the type and class represented.
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