A-A-20043C
6.1 Processing. The dry, non-dairy creamer shall be processed in accordance with good manufacturing practices (21 CFR Part 110).
6.2 Food security. The dry, non-dairy creamer 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.
6.3 Ingredients. The dry, non-dairy creamer shall contain corn syrup solids, vegetable fats or oils, sodium caseinate, dipotassium phosphate, mono-and diglycerides, sodium silicoaluminate, lecithin, natural and/or artificial flavors, and natural and/or artificial colors. The dry, non-dairy creamer may contain sodium tripolyphosphate, sodium stearoyl lactylate, and tricalciumphosphate. In Styles I and III, titanium dioxide shall not be used. The dry, non-dairy creamer may contain non-nutritive sweeteners such as acesulfame-K, sucralose; or a combination thereof, or other non-nutritive sweeteners approved by the FDA for food use.
6.4 Food Chemicals Codex Purity. The ingredients listed in paragraph 6.3 and found in the
Food Chemicals Codex shall comply with the purity standards of the Food Chemicals Codex.
6.5 Dehydrated Product.
6.5.1 Consistency. The dry, non-dairy creamer shall be a free flowing uniform granular powder and shall be free from lumps.
6.5.2 Color. The dry, non-dairy creamer shall possess a white to light cream color.
6.6 Hydrated product.
6.6.1 Dispersability. After adding to hot liquid, the products shall readily dissolve within 15 seconds and show no evidence of curdling, feathering, or undissolved floating particles.
6.6.2 Flavor and odor. When added to hot liquid, the dry, non-dairy creamer shall impart a sweet creamy flavor typical of the flavor specified. The dry, non-dairy creamer shall be free from foreign or objectionable flavors and odors (e.g., sour, malty, tallowy, stale, soapy, rancid, bitter, or scorched flavors or odors).
3
For Parts Inquires call Parts Hangar, Inc (727) 493-0744
© Copyright 2015 Integrated Publishing, Inc.
A Service Disabled Veteran Owned Small Business