A-A-20132 Frankfurters

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A-A-20132A

Regulatory requirements.

The meat component and the finished product shall originate and be produced, processed, and stored in plants regularly operating under Meat and Poultry Inspection Regulations of the U.S. Department of Agriculture (USDA). The delivered product shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sales of the product within the commercial marketplace.

Quality assurance.

When required in the solicitation or contract, quality assurance of the frankfurters shall be determined by Agricultural Marketing Service (AMS) agents.

End item examination.

The end item lot size, expressed in the number of 10-pound units (for product packed other than 10 pounds in a primary container, the lot size and sample shall be the number of 10-pound equivalents) shall be declared to the AMS agent by the contractor. The sample unit shall be 1 frankfurter from each sampled 10-pound unit. Additional samples must be drawn to be examined for Defect 152 in Table II. For reinspection, use the sampling plan for the next largest lot size. Results of reinspection shall be final.

Internal product characteristics examination shall be made on the right-hand cut surface of one longitudinal bisected frankfurter randomly selected from each sample unit.

An .immersion test shall be preformed to examine for Defect No. 152 and footnote 6/ in Table II. For lot sizes of 50 or less this examination shall be performed on 3 additional selected frankfurters. For larger lots, 5 frankfurters shall be selected. The frankfurters shall be immersed for approximately 10 minutes in 160⁰F (71⁰C to 82⁰C) water.

TABLE I. Sampling Plans for External and Internal Product Examination