A-A-20202B
6. SALIENT CHARACTERISTICS.
6.1 Processing. The bouillon (soup and gravy bases) shall be prepared in accordance with current good manufacturing practices (21 CFR Part 110).
6.2 Food Security. The bouillon (soup and gravy bases) should be processed and transported in accordance to the Food and Drug Administration's (FDA's) 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 food manufacturers, processors, or handlers 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.
6.3 Ingredients. The bouillon (soup and gravy bases) shall contain salt, hydrolyzed vegetable protein (from which none of the monosodium glutamate has been extracted during processing), sugar, partially hydrogenated vegetable oil, onion powder or oil, and spices or spice flavorings. The bouillon (soup and gravy bases) may contain monosodium glutamate, starch or dextrin, disodium guanylate, and disodium inosinate as flavor enhancers. For Styles A, B, and D, silicon dioxide or other approved anticaking agents may be used.
6.3.1 Food Additives. Disodium inosinate and disodium guanylate shall comply with the additive requirements of 21 CFR Part 172.
6.3.2 Food Chemicals Codex purity. The following ingredients shall comply with the purity standards of the Food Chemicals Codex: salt, monosodium glutamate (when permitted by the purchaser), and silicon dioxide.
6.4 Finished product. All ingredients of the bouillon (soup and gravy bases) shall be clean, sound, wholesome, and uniformly blended. When prepared according to the package directions, the bouillon (soup and gravy bases) shall dissolve in boiling water.
6.4.1 Aroma and flavor. The bouillon (soup and gravy bases) shall have no off-odors or off flavors.
6.4.1.1 Type I - Beef flavor. The beef bouillon shall have a beef broth aroma and salty, slightly onion, beef broth flavor.
6.4.1.2 Type II - Chicken flavor. The chicken bouillon shall have a chicken broth, slight to moderate celery seed aroma and a salty, slightly sweet, moderately celery, chicken broth flavor.
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