A-A-2O195D
TABLE I. Analytical requirements (percent by weight) (continued)
Type |
Moisture content (average maximum) percent |
Moisture content (individual maximum) percent |
Sodium content (maximum) per 1OOg |
Fat content (maximum) percent |
Type IV |
2.6 |
3.1 |
500mg |
38.0 |
Type V Flavors 1 thru 5 |
4.4 |
1/ |
1200mg |
---- |
Type VI 2/ |
1.1 |
1.6 |
800mg |
20.0 |
Type VII |
2.6 |
3.1 |
1200mg |
---- |
1/ For flavors 1 and 2, individual sample shall not exceed 5.4 percent.
2/ Analytical requirements apply only to flavor 1, plain, salted corn kernels.
6.2 Aflatoxin testing. All corn kernels used in the Type VI finished products shall be sampled by the Fresh Products Branch (FPB), Fruit and Vegetable Programs (FV), Agricultural Marketing Service (AMS), USDA, for aflatoxin testing. The corn kernels shall be tested for aflatoxin by the Science and Technology Programs (STP), AMS, USDA. Failure to meet FDA guidelines for aflatoxin shall be cause for rejection of the lot. All Type VI products shall meet FDA guidelines of 20 ppb, the maximum level allowed in processed corn products.
6.3 Product verification. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, the following procedures will be followed.
6.3.1 Analytical procedures. Eight filled and sealed packages of product shall be selected at random regardless of the lot size and tested individually.
6.3.2 Sample preparation. Crush the sample in the unopened pouch with a mallet or a rolling pin, taking care not to rupture the pouch. Continue crushing the sample until no discernible pieces can be felt. Type VI toasted corn kernels may be too hard to crush effectively with this method without damaging the pouch. AOAC sample preparation methods are recommended with caution to minimize moisture adsorption.
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