A-A-20199
Preparation and processing. All preparation and processing shall occur subsequent to the date of award. The poultry component and the finished product shall originate and be produced, processed, and stored in plants operating under the Meat and Poultry Inspection Regulations of USDA. The temperature of ready-to-cook poultry and poultry products, size reduced meat, and the individual grilled chicken breast fillet products must also comply with 9 CFR Part 381. Fresh chilled poultry, poultry parts, or poultry meat which have been shipped between plants shall be at an internal temperature not higher than 40OF (4.4OC) and not lower than 26OF (-3.3OC) when shipped from the origin plant and when received at the destination plant. Poultry shall be shipped to arrive at the destination plant within 6 days after initial chilling. Within this timeframe, deboned meat from chickens and chicken parts must be fabricated into raw chicken breast fillets within 4 days after deboning. When shipped between plants, a USDA Poultry Products Grading Certificate or other USDA certification stating class, style, condition, and processing date must accompany each shipment. The breast meat with rib meat must be reduced in size through a plate with openings that are not less than 0.75 inch (1.91 cm) in the smallest dimension. Meat may be chopped to an equivalent size by other methods when the methods are reviewed and found acceptable by a supervisory representative of the Poultry Division, Agricultural Marketing Service, USDA. Mechanically deboned (comminuted) and/or finely ground meat shall be excluded from use in this product. The formed raw chicken fillet shall be either frozen to an internal temperature of 0OF (-17.8OC) or below within 72 hours after forming and held for not more than 90 days prior to cooking, or cooked immediately after forming.
Cooking. The raw chicken fillet shall be cooked by any method or combination of methods allowed by the Meat and Poultry Inspection Regulations so as to comply with the finished product and analytical requirements. An internal product temperature of not less than 160OF (71.1OC) shall be obtained during cooking. If destined for frozen storage, the cooked chicken fillet shall be frozen to an internal temperature of 0OF (-17.8OC) or below within 72 hours of cooking and held for not more than 180 days until further processing.
Pouch filling and sealing. Each pouch shall be filled with one chicken fillet so as to conform to the finished product requirements. The internal temperature of the chicken fillet at time of filling shall be 26OF (-3.3OC) to 40F (4.4OC) if not filled immediately after cooking. Frozen chicken fillets shall be tempered/thawed only to the extent necessary to accommodate the filling operation.
Thermoprocessing. The filled and sealed pouch shall be in the retort process within 2 hours after sealing and shall be thermoprocessed by retorting until sterilization value (FO)of not less than 6 has been achieved.
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