A-A-20173B
5. SALIENT CHARACTERISTICS.
5.1 Processing. The fresh shredded lettuce shall be processed in accordance with good manufacturing practice (21 CFR Part 110).
5.2 Lettuce. The iceberg, leaf, and romaine lettuce shall not exceed the maximum allowable percent of defects defined in the F.O.B. Good Delivery Standards (7 CFR § 46.44).
5.3 Preparation. The lettuce heads shall be properly trimmed to remove wrapper leaves for Style A. The core shall be removed for Style B. For Styles C, D, and E, the lettuce should be properly trimmed to remove wrapper leaves and the core shall be removed. The shredded lettuce shall be uniformly cut (sliced) to yield shreds of the thickness specified.
5.4 Food additives. The lettuce intended for the fresh state shall meet the requirements specified in 21 CFR § 101.95 (a) and (c).
5.5 Finished product.
5.5.1 Thickness. The lettuce shreds shall be uniform in thickness and the appearance shall not be more than slightly affected by the presence of short or irregular cut pieces.
5.5.2 Texture and flavor. The lettuce shall be fresh and crisp, not flabby or tough. The lettuce shall not be bitter in flavor.
5.5.3 Color and odor. The iceberg lettuce shall have a light green color. The romaine shall be medium to dark green in color. The romaine hearts shall be medium to pale green in color. The red leaf lettuce shall be tipped with a medium to dark-red color and the remaining leaves shall be medium to dark-green. The green leaf lettuce shall be medium to dark-green in color. The butter leaf lettuce shall have an even green color. The lettuce shreds shall be whitish green to green in color. The lettuce shall be free from off odors. such as, but not limited to; chlorine, ammonia, musty/moldy, sour, and fermented smells and other odors not typical of fresh lettuce.
5.5.4 Temperature. The fresh ready-to-use lettuce shall be kept under refrigeration to maintain quality. Unless otherwise specified, temperatures greater than 32°F (O°C) but not more than 40°F (4.4”C) are recommended.
5.5.5 Defects. The fresh ready-to-use chopped and shredded lettuce shall be practically free of large pieces, core pieces, and discolored shreds or pieces including tipburn. Presence of foreign material or adhering dirt, sand, or soil on the lettuce shreds and pieces shall be cause for rejection. Major defects are decay and discolored shreds or pieces including tipburn. The areas of discolored pieces should not exceed 1/4” square inch (1/2””x 1/2”) (1.61 square cm, 1.27 cm x
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