A-A-20203
2.2.2 Vegetables. The vegetables shall consist of at least three of the following vegetables; carrots, peas, sliced mushrooms, sweet red peppers, cut green beans, onions, and celery.
2.2.3 Sauce. The sauce shall contain chicken broth, chicken fat, vegetable oil, and margarine. The product may also contain chicken base, thickeners, herbs, and spices.
2.2.4 Chicken. Chicken shall be prepared from chilled or frozen ready to cook fowl (mature female chicken) which has been processed and certified in accordance with USDA Poultry Products Inspection Regulations. Raw (uncooked) bone-in or boneless chicken received in the chilled state shall not have been previously frozen and shall have been held at temperature not to exceed 40OF (4.4OC) for a period of time not to exceed 6 days following initial chilling and prior to preparation and further processing. Raw (uncooked) bone-in or boneless chicken received in the frozen state shall have been held at a temperature not to exceed 0OF (-17.8OC) for a period of time not to exceed 120 days following initial freezing and prior to preparation and further processing. Chicken shipped between plants shall be accompanied by a USDA Poultry Products Grading Certificate to certify class and condition of the product and either the initial chilling date or initial freezing (in-storage) date.
2.2.4.1 Individually quick frozen (IQF) chicken dices. The chicken dices shall have been prepared from chicken meeting the requirements of paragraph 2.2.4 above. The chicken shall be made boneless and skinless. The wing tips, giblets, necks, feet, and viscera shall be excluded. The boned meat shall be free of pin feather, skin, blood clots, bruises, blemishes, ligaments, tendons, coarse connective tissue, cartilage and bone greater than 0.3 inch (8’mm) in any dimension. The boneless meat shall be in natural proportions as removed from the whole fowl carcass. The chicken shall be cooked either before or after deboning by any commercially acceptable cook method in accordance with USDA Poultry Products Inspection Regulations. The cooked chicken meat shall be mechanically diced with dicer settings not less than 5/8 by 5/8 inch (15 mm) dimensions and not more than 3/4 by 3/4 inch (19 mm) dimensions (± 1/16 inch [2 mm] in each dimension). The cooked chicken dices shall be individually quick frozen by an in-line individual quick freezing process to prevent dices from sticking together after they are packaged. Immediately after the IQF process, the frozen chicken dices shall be packaged and sealed in USDA approved food packaging material. The packaged dices must be placed into a freezer and the internal temperature lowered to 0OF (-17.8OC) or lower within 24 hours from the time the individual frozen dices were packaged. The packaged of cooked, individually frozen dices shall have been held at 0OF (-17.8OC) or below for a period not to exceed 120 days. Compliance with the requirements and processing of boneless skinless mear, mear in natural proportion, cooking, cooling, dice size requirements, individual quick freezing, and other times and temperatures, as described in this section, will be evidenced by a USDA certificate.
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