A-A-20032F
Type V - Potato casserole
Style A - Scalloped
Style B - Au Gratin
Style C - Other
Type VI – Other
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 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 Raw ingredients. The dehydrated potatoes shall be prepared from clean, sound, white to pale yellow-fleshed potato pieces or whole potatoes.
5.1.1 Additives and optional ingredients. All additives and optional ingredients used in the preparation of the product shall be of Food Chemicals codex purity.
5.1.2 Processing. The dehydrated potatoes shall be prepared in accordance with good manufacturing practices (21 CFR Part 11O).
5.2 DEHYDRATED PRODUCT.
5.2.1 Additives and other ingredients. The Types and Styles of dehydrated potatoes shall contain those additives appropriate for manufacturing.
5.2.2 Defects. There shall not be any specific defector combination of defects which materially affects the appearance, edibility, storage, or shipping quality of the dehydrated white potato product.
5.2.2.1 Fused product (Types I ,III, and IV). Fused product is defined as more than two pieces that do not separate with slight thumbnail pressure. Each individual sample unit of 100 grams shall contain not more than 3.0 grams of fused pieces.
5.2.2.2 Type I Diced, Style A without peel. Each individual sample unit of 100 grams of product shall contain not more than 3.0 grams of dices containing black, dark brown, or orange
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