A-A-20120 Vegetables, Mixed, CannedThis CID covers canned mixed vegetables, packed in commercially acceptable containers, 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-20120E

Style C - No salt added (21 CFR § 101.61) Style D - Low sodium (21 CFR § 101.61) Style E - Other

Container size 1 - 234 g (8.25 oz) 8Z Tall can Container size 2 - 425 g (15.0 oz) No. 300 can Container size 3 - 822 g (29.0 oz) No. 2-½ can Container size 4 - 2.95 kg (104.0 oz) No. 10 can Container size 5 - Other

4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's products shall meet the requirements of the:

- Salient characteristics (Sec. 5).

- Manufacturer's/distributor's product assurance (Sec. 6).

- Regulatory requirements (Sec. 7).

- Quality assurance provisions: as specified by the purchaser (Sec. 8).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 9).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The mixed vegetables shall be processed in accordance with good manufacturing practices (21 CFR Part 110).

5.2 Food security. The mixed vegetables should be processed and transported in accordance to Food and Drug Administration's (FDA) Guidance for Industry: Food Producers, Processors, and Transporters: Food Security Preventive Measures Guidance.

https://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Foo

dDefenseandEmergencyResponse/ucm083075.htm. This guidance identifies the kinds of preventive measures operators of food establishments may take to minimize the risk that food under their control will be subject to tampering or other malicious, criminal, or terrorist actions. The implementation of enhanced food security preventive measures provides for the security of a plant's production processes and includes the storage and transportation of pre-production raw materials, other ingredients and postproduction finished product.

5.3 In-process ingredients. The mixed vegetables shall be prepared from clean, sound, properly-matured vegetables, which are fresh or frozen prior to processing. Rehydrated lima beans may be used. The quality for each individual vegetable shall be equivalent to U.S. Grade A, if frozen, or U.S. No. 1 or better, if fresh, except that sweet peas and yellow corn, if frozen, shall be equivalent to U.S. Grade B or better for maturity. Rehydrated lima beans shall be equivalent to U.S. Grade A, except for color with not less than 50 percent of beans green in color. The percentages of each vegetable shall be in accordance with Sec. 5.6.1 and Sec. 5.6.2.