A-A-20042B
4. SALIENT CHARACTERISTICS.
4.1 Processing. The canned bean sprouts shall be processed using good manufacturing practice (21 CFR Part 110).
4.2 Ingredients. The canned bean sprouts shall be grown from clean, sound, properly matured mung beans.
4.3 Liquid packing media. The liquid packing media shall be clear and free from sediment. Additives such as salt, ascorbic acid, and citric acid are permitted as defined by 21 CFR § 155.200.
4.4 Finished product.
4.4.1 Flavor and odor. The canned bean sprouts shall have atypical bean sprout flavor, free from bitterness, mustiness, sourness (except when attributed to added citric acid), or other undesirable flavors or odors.
4.4.2 Texture. The texture of the canned bean sprouts shall be fleshy, tender, and crisp.
4.4.3 Color. The canned bean sprouts shall be creamy white to slightly off-white in color
4.5 Defects. Based on the drained weight, not more than 1.0 percent of the bean sprouts shall have more than 10.0 percent discolored area. The bean sprouts shall have no more than 4.0 percent strings greater than 0.635 cm (0.250 inch) in length, based on drained weight. (Strings shall be defined as the area from the tip of the sprout to the point on the sprout where the fleshy portion begins). The bean sprouts shall contain not more than three bean hulls (hull is defined as a whole hull or the portions of hulls when their combined size is larger than one-half hull) per 28.35 grams (1.0 ounce) of drained weight.
4.6 Drained weight. The drained weight of the bean sprouts shall be not less than 212.62 grams (7-1/2 ounces) for those packed in 300x 407 cans, shall be not less than 283.50 grams (10 ounces) for those packed in 307 x 409 cans, and shall be not less than 1.50 kilograms (53 ounces) for those packed in 603 x 700 cans.
4.7 Foreign material. All ingredients shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation.
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