MIL-DTL-35033F
3.4.3 Color. The prepared product shall meet the following color requirements.
Color range
Flavor 1 (Chocolate)
Not lighter than 20109 nor darker
than 20061 of FED-STD-595
Flavor 2 (Vanilla)
Not lighter than 23793 nor darker
than 23695 of FED-STD-595
Flavor 3 (Butterscotch)
Not lighter than 10371 nor darker
than 30257 of FED-STD-595
3.4.4 Palatability. The finished product shall be equal to or better than the approved bid sample
in palatability and overall appearance.
3.5 Plant qualification. The product shall be prepared, processed, and packaged in establishments
meeting the requirements of Title 21, Code of Federal Regulations, Part 110, "Current Good
Manufacturing Practice in Manufacturing, Packing, or Holding of Human Food", and the plant
sanitation requirements of the appropriate Government inspection agency.
3.6 Federal Food, Drug, and Cosmetic Act. All deliveries 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 Quality conformance inspection. Unless otherwise specified, sampling for inspection shall be
performed in accordance with ANSI/ASQC Z1.4.
4.1.1 Component and material inspection. Components and materials shall be inspected in
accordance with all the requirements of referenced documents unless otherwise excluded,
amended, modified, or qualified in this specification or applicable purchase document.
4.1.1.1 Ingredient and component examination. Conformance of ingredients and components to
identity, condition, and other requirements specified in 3.2 shall be certified by the ingredient
supplier or ingredient manufacturer, and compliance shall be verified by examination of pertinent
labels, markings, US Grade Certificates, certificates of analyses, or other such valid documents
acceptable to the inspection agency. If necessary, each ingredient shall be examined
organoleptically or inspected according to generally recognized test methods such as the standard
methods described in the Official Methods of Analysis of the Association of Official Analytical
Chemists and in the Approved Methods of the American Association of Cereal Chemists, to
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