A-A-20203
2.6 Analytical requirements. Eight filled, sealed, and thermoprocessed pouches shall be selected at random from the lot regardless of lot size and individually tested for fat and salt content. The test results shall be reported to the nearest 0.1 percent. Any result not conforming to the finished product requirements, as indicated by USDA test results, shall be cause for rejection of the lot. Analyses shall be made in accordance with the following methods of the Official Methods of Analysis of the AOAC:
|
Test |
Method |
|
Fat |
925.12 |
|
Salt |
935.47 |
3. REGULATORY REQUIREMENTS.
3.1 The delivered chicken, noodles, and vegetables in sauce shall conform with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace. Delivered chicken, noodles, and vegetables in sauce shall conform in every respect to the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.
4. QUALITY ASSURANCE PROVISIONS
4.1 Contractor’s certification. By submitting an offer, the contractor certifies that the product offered meets the specified salient characteristics and requirements of this CID; conforms to the producer’s own specifications and standards, including product characteristics manufacturing procedures, quality control procedures, and storage and handling practices; has a national or regional distribution from storage facilities located within the United States, its territories, or possessions; and is sold on the commercial market. The Government reserves the right to determine proof of such conformance prior to the first delivery from point of origin and any time thereafter, up to and including delivery at final destination, as may be necessary to determine conformance with the provisions of the contract.
4.2 Quality assurance. When the solicitation, contract or purchase order requires that product quality or acceptability or both be determined, the Processed Products Branch (PPB). Fruit and Vegetable Division, Agricultural Marketing Service, U.S. Department of Agriculture, shall be the certifying activity. The chicken, noodles, and vegetables in sauce shall be examined or analyzed or both in accordance with applicable provisions in the CID, and when applicable, the United States for Condition of Food Containers.
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