USDA Food Aid Quality Study

Improving and ensuring Food Aid quality, safety, nutrient delivery and shelf-life

USDA Part II: Commodity Sampling &Testing Protocol.

USAID Part III:Enrichment and

fortification formulas

commodities.

USDA Part I:Standardizing

Existing Commodity

Specifications.

USDA Food Aid Quality Study objectives:

•Review and revision of existing 29 commodity specifications.

•Achieve maximum standardization and harmonization of commodity specifications.

•Commodity sampling and testing protocol regime based on sound scientific standards and commercial practices.

DRAFT COMMODITY SPECIFICATION TEMPLATE OUTLINE

[Commodity Name]

This template is constructed for use in developing specifications for the products in the category “Blended and Fortified Foods” here divided into in two groups based on number of micronutrients added:

Table of Contents 1 CHANGES FROM PREVIOUS VERSION .........................................................................................4 2 SCOPE...................................................................................................................................................4 3 CLASSIFICATION...............................................................................................................................4 4 FINISHED PRODUCT CHARACTERISTICS ....................................................................................4

4.1 Finished Product Analytical Requirements .................................................................................4 4.2 Chemical and Physical Properties ...............................................................................................4 4.3 Finished Product Grading Requirements.....................................................................................5 4.4 Analytical Testing Methods 4.3...................................................................................................6 4.5 Test Result Precision ...................................................................................................................7 4.6 Reporting Results ........................................................................................................................7 4.6.1 Certificate of Analysis .................................................................................................................7 4.6.2 Notification of Lots Failing to Meet Standards ...........................................................................8 4.7 Lot Size Definition ......................................................................................................................8 4.8 Sampling Procedures ...................................................................................................................9 4.8.1 Sample Collection .......................................................................................................................9 4.9 Uniform Product..........................................................................................................................9 4.10 Product Age .................................................................................................................................9 4.11 (Intentionally Blank) ...................................................................................................................9

5 MANUFACTURER’S REQUIREMENTS...........................................................................................9 5.1 General Requirements .................................................................................................................9 5.2 Formulation ...............................................................................................................................10 5.3 Ingredient...................................................................................................................................10 5.3.1 (Ingredient 1, Intentionally Blank) ............................................................................................10 5.3.2 (Ingredient 2, Intentionally Blank) ............................................................................................10 5.3.3 (Ingredient 3, Intentionally Blank) ............................................................................................10 5.3.4 Micronutrients ...........................................................................................................................10 5.3.4.1 Mineral Premix..........................................................................................................................10 5.3.4.2 Vitamin Premix .........................................................................................................................10

6 SPECIAL REQUIREMENTS .............................................................................................................10 6.1 Pesticide Residues .....................................................................................................................11 6.2 Official Grade Certificates.........................................................................................................11 6.3 (Intentionally Blank) .................................................................................................................11

7 MANUFACTURER’S QUALITY ASSURANCE .............................................................................11 7.1 Conformance to Specification ...................................................................................................11 7.2 Certificate of Warranty..............................................................................................................11 7.3 Third Party Audits .....................................................................................................................11 7.4 Retained Samples ......................................................................................................................12 7.5 Records Retention .....................................................................................................................12 7.6 HACCP Requirement ................................................................................................................12 7.7 Continuing Guarantee................................................................................................................12 7.8 Right to Inspection ....................................................................................................................12 7.9 Good Manufacturing Practices ..................................................................................................12 7.10 FD&C Act Compliance .............................................................................................................13 7.11 Currency of Specifications ........................................................................................................13 7.12 (Intentionally Blank) .................................................................................................................13

8 QUALITY DISCOUNTS ....................................................................................................................13 8.1 Discounts ...................................................................................................................................13 8.2 Schedule of Discounts ...............................................................................................................13 8.3 (Intentionally Blank) .................................................................................................................14

9 REFERENCES ....................................................................................................................................14

• Commodity Specification Template Outline:

Commercial Products.

Whole or Partially Processed Grains.

Template for Blended and Fortified Foods.

Template for Vegetable Oils and Fats.

SUSTAIN Recommendation:

• Standardized Format for Certificate of Analysis reporting.

Commodity Chemical Units 1 Minimum Maximum Moisture % Protein (N x 6.25) 2 % Fat 2 % Crude Fiber 2 %

Micronutrients Units Minimum Maximum Iron mg/100 g Vitamin A Palmitate IU/lb Physical Units Minimum Maximum Color, Munsell Color Std #13649 -- Material through US Std. No. 6 sieve % Material through US Std. No. 30 sieve

%

Material through US Std. No. 60 sieve

%

Functional / Performance Units Minimum Maximum Bostwick Consistency, cooked (11.75% gruel, w/w as is basis)

cm

Dispersibility Essentially free of lumping or balling when mixed with water.

Sensory Description Appearance Essentially free from foreign material and will

have characteristics equivalent to typical product.

Odor Must be essentially free from foreign material and will have good characteristic taste and odor, and be free from rancid, bitter, musty, sour and other undesirable or foreign tastes and odors.

Microbiological Units Minimum Maximum Aerobic Plate Count cfu/g -- 50,000 E. coli cfu/g Negative to

test --

Salmonella Present / Absent Negative to test

--

Staphylococcus aureus, Coagulase Positive

cfu/g Negative to test

--

1 Percent is on a weight/weight basis 2 Moisture free basis

SUSTAIN Recommendation:

SUSTAIN Recommendation:Table II – Recommended Lot Sizes for Food Aid Commodities

Commodity Categories FSA

Commodity Requirement ID

Recommended lot size Not to Exceed

(NTE, lbs) Blended and Fortified Foods These products are fortified with 7 micronutrients.

a. All Purpose Wheat Flour/ Bread Flour WFBF4 1 railcar NTE 180,000

b. Bulgur / Soy Fortified Bulgur WBSF11 1 railcar NTE 180,000

c. Cornmeal CM3 1 railcar NTE 180,000

d. Instant Corn-Soya Masa Flour MF10 1 railcar NTE 180,000

e. Soy Fortified Cornmeal SFCM3 1 railcar NTE 180,000

f. Soy Fortified Sorghum Grits SFSG13 1 railcar NTE 180,000

g. Value Added Soy Products defatted flour soy protein concentrate soy protein isolate soy milk replacer textured soy protein)

VASP4 NTE 50,000 NTE 12,000 NTE 50,000 NTE 12,000 NTE 50,000

These products are fortified with 18 micronutrients. h. Corn-Soy Blend CSB13 1 railcar

NTE 180,000 i. Corn Soy Milk CSM3 1 railcar

NTE 180,000 j. Instant Corn Soy Milk ICSM3 1 railcar

NTE 180,000 k. Wheat Soy Blend WSB15 1 railcar

NTE 180,000 l. Wheat Soy Milk WSM10 1 railcar

NTE 180,000 Whole or Partially Processed Grains

m. Barley BAR4 1 Truckload NTE 50,000

n. Bagged Whole Grains [Corn, sorghum, soybeans, wheat]

KCBG8 1 railcar NTE 180,000

o. Buckwheat (Groats, Grits, Flour) BWP4 1 Truckload NTE 50,000

p. Dry Edible Beans (11 types of beans and Peas)

DEB4 1 Container NTE 50,000

q. Milled Rice MR20 1 railcar NTE 180,000

r. Peas and Lentils (whole dry peas, split peas, lentils)

PL4 1 Container NTE 50,000

• Lot sizes for blended and fortified foods, whole or partially processed grains, commercial products and vegetable oil/fats

SUSTAIN Recommendation:

• Lot sizes for blended and fortified foods, whole or partially processed grains, commercial products and vegetable oil/fats

Table II – Recommended Lot Sizes for Food Aid Commodities

Commodity Categories FSA

Commodity Requirement ID

Recommended lot size Not to Exceed

(NTE, lbs) a. Peas and Lentils (whole dry peas, split peas,

lentils) PL4 1 Container

NTE 50,000 b. Bulk Soybean Meal (common product of

commerce) None 500,000

Commercial Products

c. Dehydrated Potato Products (several options) DPP4 The quantity obtained during one (1) eight-hour

shift from a single production line.

d. Dehydrated Soup Mix (several options) DSM5 The quantity obtained during one (1) eight-hour

shift from a single production line

e. Non Fortified Nonfat Dry Milk DME2 1 Truckload NTE 50,000

f. Canned Pink Salmon None The quantity obtained during one (1) eight-hour

shift from a single production line

Vegetable Oil/Fats

g. Vegetable Oil (Soybean and vegetable) VO11 1 Truckload NTE 60,000

h. Bulk Oil (Crude, Degummed Soybean; Fully Refined Soybean Oil; Crude Corn Oil; Crude Sunflower Seed) and Tallow

BOT1 1 Truckload NTE 60,000

i. Corn Oil CO4 1 Truckload NTE 60,000

j. Refined Sunflower Seed Oil SFSO4 1 Truckload NTE 60,000

• Sampling plans based on the theoretical basis with those presented in the Codex Alimentarius Commission’s CAC/GL 50-2004.

• Implementation of a Hazard Analysis and Critical Control Points (HACCP) plan for the manufacturing process for delivering food aid commodities.

• Dry Edible Beans maximum moisture: 14.0%Currently at: 16%

Recommendation Highlights:

• USDA and USAID will determine which recommendations will present to FACG for stakeholders review and input.

• Risk analysis of implementing sampling protocol recommendations.

• Review of commercial practices on quality assurance.

• Request public comment through public venues.

• Must assure that changes comply with the Federal Acquisition Regulation.

• Approval by program agencies followed by announcement.

Action plan for review and implement SUSTAIN recommendations