A-A-20136B
3. SALIENT CHARACTERISTICS.
3.1 Preparation and labeling requirements: The canned meat hash shall be prepared in accordance with good commercial practice and shall conform to provisions of 319.302 and 319.303, Meat and Poultry Regulations of the U.S. Department of Agriculture (USDA), except Type II, Roast Beef shall not include cured beef or curing agents and shall be labeled as “roast beef hash”.
3.2 Composition: Beef shall be the only meat ingredient.
3.3 Finished product:
3.3.1 Appearance and color: The canned meat hash shall have a normal appearance and color for the Type of hash specified in the solicitation, contract, or purchase order.
3.3.2 Odor and flavor: The odor and flavor shall be characteristic of canned meat hash specified in the solicitation, contract, or purchase order. There shall be no foreign odors or flavors such as, but not limited to, burnt, scorched, stale, rancid, or moldy.
3.3.3 Defects. The meat and potatoes shall appear as distinct particles with uniform distribution. The potatoes and onions shall be practically free from skins, eyes, stems, and dark sections. No more than a slight amount of free liquid shall be present in the product. The canned meat hash shall not contain bone measuring 0.3 inch (0.762 cm) or more in any dimension, nor cartilage measuring 0.5 inch (1.27 cm) or more in any dimension.
3.3.4 Foreign materials: Determination of wholesomeness and acceptability with respect to the presence of foreign material (e.g.; glass, dirt, insect parts, hair, wood, or metal) shall be made by a Meat and Poultry Inspection Operations employee. All ingredients shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation.
3.3.5 Net weight: Every lot must meet declared label weight.
3.4 Age requirement: Unless otherwise specified in the solicitation, contract, or purchase order, the canned meat hash shall be manufactured not more than 90 days prior to delivery.
3.5 Thermoprocessing: The filled and sealed containers of canned meat hash shall be thermoprocessed to ensure commercial sterility in accordance with good commercial practice.
3.6 Analytical requirements: Unless otherwise specified, analytical requirements for the canned meat hash shall be as follows:
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