A-A-20051 Puddings, Shelf Stable, Ready-To-EatThis CID covers ready-to-eat, shelf stable puddings pudding, 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-20051E

5.3 Sugar free. In accordance with 21 CFR § 101.60, sugar free means that the sugar 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 puddings is ½ cup according to

21 CFR § 101.12.

6. SALIENT CHARACTERISTICS.

6.1 Processing. The puddings shall be processed in accordance with Food and Drug

Administration (FDA) Current Good Manufacturing Practices (21 CFR Part 110). In addition,

all puddings referenced in this document except lemon pudding shall be processed in accordance with FDA regulations for thermally processed low acid canned foods in 21 CFR Part 113.

Lemon pudding shall be processed in accordance with FDA regulations for acidified foods in 21

CFR Part 114. After filling and sealing, the puddings shall be heat processed at appropriate times and temperatures to be commercially sterile. Alternatively, the puddings may be aseptically packaged. For lemon pudding, the process registration and filing shall be in accordance with FDA regulations in 21 CFR § 108.25 (c) (1), (2), and (3). For all other flavored puddings referenced in this document, the process registration and filing shall be in accordance with FDA regulations in 21 CFR § 108.35 (c) (1), (2), and (3).

6.2 Finished product. The pudding shall be ready-to-serve. Unopened containers shall not require refrigeration. The puddings shall comply with the regulations governing the labeling of foods that make direct or indirect representations with respect to a primary recognizable flavor in

21 CFR § 101.22 (i). Flavor I, Vanilla pudding shall comply with established regulations in 21

CFR Part 169 that govern standardized vanilla flavorings.

6.2.1 Flavor and odor. The puddings shall have a flavor and odor typical of the applicable flavor. The puddings shall be free from foreign flavors and odors.

6.2.2 Color. The puddings shall possess a color typical of the applicable flavor.

6.2.3 Consistency. The puddings, except tapioca and rice puddings, shall possess a smooth consistency. Tapioca and rice puddings shall have a consistency typical of their physical properties for the ingredients used. The puddings shall contain no free liquid and shall not be watery nor weep upon standing.

6.3 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. The puddings shall be free from foreign material, such as, but not limited to, dirt, hair, wood, glass, or metal. Any evidence of foreign material shall be cause for rejection of the lot.