A-A-20139A
3.5 Analytical requirements: Unless otherwise specified, analytical requirements for the fresh or frozen muffins shall be as follows:
3.5.1 Fat content: The fat content for Style C Low fat prepared fresh or frozen muffins shall not exceed 3.0 grams of fat per 55 grams serving. The fat content for Style D Fat free prepared fresh or frozen muffins shall not exceed 0.5 grams of fat per 55 grams serving.
3.5.2 Salmonella: The fresh or frozen muffins shall be salmonella negative.
3.5.3 Water activity: The water activity (Aw) in fresh or frozen muffins shall be equal to or less than 0.885.
3.5.4 Analytical procedure: One composite sample shall be derived from 12 randomly selected muffins.
3.5.5 Preparation of sample: The sample shall be prepared according to the Official Methods of Analysis of the AOAC International, Method or 983.18(b).
3.5.6 Analytical testing: When specified in the solicitation, contract, or purchase order, analyses shall be made in accordance with the following Official Methods of Analysis of the AOAC International:
Test Method
Fat 922.06
Salmonella 986.35 or 967.25 and 967.26
Aw 978.18
3.5.7 Test results: The test results shall be reported to the nearest 0.1 gram for fat content. The test results for salmonella shall be negative. The test results for Aw shall be reported to the
nearest .001 value. Any result not conforming to the analytical requirements shall be cause for rejection the lot.
4. REGULATORY REQUIREMENTS.
4.1 The eggs for fresh or frozen muffins shall have been processed according to the provisions of the Egg Products Inspection Act and regulations promulgated thereunder. The delivered fresh or frozen muffins shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of the fresh or frozen muffins within the commercial marketplace. Delivered fresh or frozen
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