A-A-20062 Pasta, Products, Enriched and Whole WheatThis CID covers enriched and whole wheat pasta products, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

Pages 1 - 2 - 3 - 4 - 5 - 6 - 7 - 8 - 9 - 10 - 11

A-A-20062E

Style C - Whole Wheat (Applicable to Types I, IV, V, VI, VIII, IX, X, and XI.)

Style D - Tri color (spinach, tomato, and regular) (Applicable to Type V.)

Style E - Spinach (Applicable to Type IX.)

Style F - Roasted Garlic (Applicable to Type IX.)

Style G - Other

When child nutrition meal pattern contribution information is required: Grain/bread equivalents 1 - 1 serving = ½ cup cooked (or 25 gm [9 oz] dry) 1/

Grain/bread equivalents 2 - Other 1/

1/ The pasta product must be either enriched or made from enriched or whole grain flours.

Enriched flour shall be in accordance with the requirements as specified in 21 CFR

§ 137.165, Enriched Flour. Enriched pasta products shall be enriched in accordance with the requirements as specified in 21 CFR § 139.115 and 21 CFR § 139.135.

4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's products shall meet the requirements of the:

- Salient characteristics (Sec. 5).

- Analytical requirements: as specified by the purchaser (Sec. 6).

- Manufacturer's/distributor's product assurance (Sec. 7).

- Regulatory requirements (Sec. 8).

- Quality assurance provisions: as specified by the purchaser (Sec. 9).

- Packaging requirements other than commercial: as specified by the purchaser (Sec.10).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The enriched and whole wheat pasta products shall be processed in accordance with current good manufacturing practices (21 CFR Part 110).

5.2 Raw ingredients.

5.2.1 Standardized pasta products. Products that are named "macaroni," "spaghetti," or

"vermicelli" shall comply with the U.S. Standard of Identity for Macaroni Products in 21 CFR

§ 139.110. In addition, "macaroni," "spaghetti," and "vermicelli" may be manufactured using a vegetable ingredient and be appropriately labeled in accordance with the U.S. Standard of Identity for Vegetable Macaroni Products in 21 CFR § 139.125. "Whole wheat macaroni," "whole wheat spaghetti," and "whole wheat vermicelli" shall comply with the U.S. Standard of Identity for Whole Wheat Macaroni Products in 21 CFR § 139.138.