A-A-20081F
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 product 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 Preparation. The precooked, sliced bacon shall conform to the applicable provisions of the
USDA, Food Safety and Inspection Service (FSIS), Meat Inspection Regulations (9 CFR Parts
301-350), the Food Standards and Labeling Policy Book, be manufactured under sanitary standard operation procedures (SSOP) (9 CFR Part 416), and be in compliance with hazard analysis and critical control point (HACCP) system requirements (9 CFR Part 417).
5.2 Raw material. The precooked, sliced bacon shall originate from fresh, not frozen pork bellies. The skinless bellies should have a weight range of 7-13 pounds.
5.2.1 Slicing. The pressed, cured and smoked slabs should be uniformly sliced yielding 12-15 slices per inch.
5.3 Finished product. The precooked, sliced bacon shall be skinless, fully cooked and placed layout style with edges abutting on sheets of parchment or commercial style food grade paper with ovenable, grease proof, and wet-strength characteristics. The bacon shall be placed in flexible pouches and hermetically sealed under not less than 20 inches of mercury.
5.3.1 Size. The precooked, sliced bacon shall be uniform and not less than 12.7 cm (5.0 in) or more than 20.3 cm (8.0 in) long and not more than 3.8 cm (1-1/2 in) wide.
5.3.2 Odor and flavor. The precooked sliced bacon shall have a smoky, salty, cured, cooked bacon odor and flavor. There shall be no foreign odor or flavor (e.g. burnt, scorched, stale, sour, rancid, musty, or moldy).
5.3.3 Color. The precooked sliced bacon shall have a reddish brown lean portion and off-white to yellow tan fat portion.
5.3.4 Defects. There shall be no bacon slice cut or torn more than one half the width of the
slice; nor have burnt edges or burnt areas measuring 7.6 mm (0.3 in) or more in any dimension (a burnt edge is one in which the black color of carbonation is evident to the eye). Slices shall not
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