A-A-20234 Griddle Breads, Shelf Stable And Heat And Serve, Frozen Waffles, Pancakes, French Toast, Belgian WafflesThis CID covers shelf stable water activity stabilized griddle breads and frozen heat and serve griddle breads griddle breads, packed in commercially acceptable containers including flexible pouches, suitable for use by Federal, State, local governments and other interested parties, and as a component of operational rations.

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A-A-20234B

5.4 Foreign material. All ingredients shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation. The griddle breads shall be free from foreign material, such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal.

5.5 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase order, the griddle breads shall be processed and packaged not more than 120 days prior to delivery to the purchaser. Age requirements for the Department of Defense (DoD) procurements shall be specified in the solicitation, contract, or purchase order.

6. ANALYTICAL REQUIREMENTS.

6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the griddle breads shall be as follows:

6.1.1 Water activity. The water activity (Aw) for the Type I shelf stable griddle breads shall be

0.80 to 0.86.

6.1.2 Salmonella. The griddle breads shall be Salmonella negative.

6.2 Product verification. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, the following procedures will be followed.

6.2.1 Sampling procedures for Salmonella testing. Testing for Salmonella shall be performed on a composite sample. The composite sample shall be 227 g (8 oz) prepared from five

randomly selected subsamples. Subsamples shall be a minimum of one griddle bread and shall contain the appropriate number of griddle breads necessary to yield a 227 g (8 oz) sample when composited. Salmonella testing shall take place in a Federal Grain Inspection Service (FGIS) or Agricultural Marketing Service (AMS) laboratory.

6.2.2 Sampling procedures for Aw. Eight filled and sealed pouches shall be selected at random from the lot regardless of lot size and shall be individually tested for Aw. Aw testing shall take place in a FGIS or AMS laboratory not less than four days but not more than fourteen days after packaging to allow moisture equilibration in the product. The sample unit shall be one waffle or pancake selected from the core center of the middle row of the middle layer in the pouch. Aw shall be determined from the center of the sample unit.

6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, the analyses shall be made in accordance with the following methods from the Official Methods of Analysis of the AOAC International: