AMSC N/A FSC 8940 

 

 A-A-20350A 

 May 20, 2010 

 SUPERSEDING

 A-A-20350 

 October 13, 2005 

COMMERCIAL ITEM DESCRIPTION 

CREAMED SAUCE WITH BEEF, CANNED OR IN FLEXIBLE POUCHES 

 The U.S. Department of Agriculture (USDA) has authorized 

 the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers canned or flexibly pouched creamed sauce with beef, packed in 

commercially acceptable containers, suitable for use by Federal, State, local governments, and 

other interested parties; and as a component of operational rations. 

2. PURCHASER NOTES. 

2.1 Purchasers shall specify the following: 

- Type(s) of creamed sauce with beef required (Sec. 3). 

 - When analytical requirements are different than specified (Sec. 6.1). 

 - When analytical requirements need to be verified (Sec. 6.2). 

 - Manufacturer’s/distributor’s certification (Sec. 9.1) or USDA certification (Sec. 9.2). 

2.2 Purchasers may specify the following: 

 - Packaging requirements other than commercial (Sec. 10). 

3. CLASSIFICATION. The creamed sauce with beef shall conform to the following list which 

shall be specified in the solicitation, contract, or purchase order. 

Types. 

Type I - No. 10 Can - 3.01 kg (106 oz) 

Type II - Institutional Size Pouch - 2.95 kg (104 oz) 

Type III - Institutional Size Pouch - 2.27 kg (80 oz) 

Type IV - Institutional Size Pouch - 1.81 kg (64 oz) 

Type V - Institutional Size Pouch - 1.36 kg (48 oz) 

Type VI - Other (as specified by the purchaser) 

METRIC
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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 Processing. The creamed sauce with beef 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 operating 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 Ingredients. The creamed sauce with beef shall consist of beef, off-white cream sauce or 

off-white cheese sauce, thickeners and flavorings. 

5.2.1 Meat. The beef shall be smoked, cooked, and sliced. The beef may be chunked, ground, 

chopped, and formed. The beef may be formulated with water, salt, sugar, corn syrup, flavorings 

and sodium nitrate. 

5.2.2 Sauce. The sauce shall consist of butter, partially hydrogenated soybean oil, or soybean 

oil, thickeners, and flavorings. The sauce may contain ingredients such as, but not limited to; 

cream, cheddar cheese, sugar, salt, hydrolyzed corn, soy, or wheat gluten, yeast, artificial milk 

flavor, natural smoke flavor, and citric acid. 

5.3 Finished product. 

5.3.1 Creamed sauce with beef. The finished product shall contain a minimum of 18 percent 

of beef (on a cooked basis). 

5.3.2 Appearance and color. The finished product shall be a blend of beef slices in a cream 

sauce. The beef shall be a reddish-pink color and practically free of bone or bone fragments, 

cartilage, coarse connective tissue, tendons or ligaments and glandular material. The cream 

sauce shall be an off-white cream color. 
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5.3.3 Odor and flavor. The odor and flavor of the creamed sauce with beef shall be of smoked 

beef in a mild cream sauce. The finished product may possess a slightly cheesy and salty flavor. 

There shall be no foreign odors or flavors such as, but not limited to; burnt, scorched, stale, 

rancid, or sour. 

5.3.4 Texture. The sliced beef shall be tender. The sauce shall not be lumpy or excessively 

thin or thick. 

5.4 Drained weight. The average drained weight of the beef in Type I and Type II shall not be 

less than 0.60 kg (21 oz). The individual drained weight of the beef in Type I and Type II shall 

not be less than 0.57 kg (20 oz). The drained weight for the average and individual pouches for 

Types III, IV, and V shall not be less than 20 percent of the net weight. 

5.4.1 Drained weight determination. The contents of the container shall be poured into a flatbottom container. A minimum of three times the container’s volume of not less than 60°C 

(140°F) water shall be added to the container so as to cover the contents. The contents and water 

shall be gently agitated so as to liquefy rendered fat without undue breakup of the meat pieces. 

The contents shall then be poured into a U.S. Standard No. 8 sieve in a manner that will 

distribute the product over the sieve without breaking the meat pieces. The sieve area shall be 

such that the distributed product does not completely cover all the openings of the sieve. The 

sieve shall be tilted at such an angle so as to assure complete drainage of all liquid from the 

product. The product shall be drained for 2 minutes before determining the drained weight. 

Determine the drained weight by subtracting the sieve tare weight from the gross weight. The 

drained weight shall be reported to the nearest 14.2 g (0.5 oz). 

5.5 Foreign material. All ingredients shall be clean, sound, wholesome, and free from 

evidence of rodent or insect infestation. There shall be no foreign material such as, but not 

limited to, dirt, insect parts, hair, wood, glass, or metal. 

5.6 Thermoprocessing. The filled and sealed containers of creamed sauce with beef shall be 

thermoprocessed to ensure commercial sterility in accordance with good commercial practice. 

6. ANALYTICAL REQUIREMENTS. 

6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or 

purchase order, the analytical requirements for the creamed sauce with beef shall be as follows: 

6.1.1 Salt. The salt content of the creamed sauce with beef shall not exceed 2.0 percent. 

6.1.2 Fat. The fat content of the creamed sauce with beef shall not exceed 9.0 percent. 
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6.2 Product verification sampling. When USDA verification of analytical requirements is 

specified in the solicitation, contract, or purchase order, analytical testing shall be performed on 

a composite sample. The composite sample shall be 454 g (1 lb) prepared from eight randomly 

selected subsamples. Subsamples shall be a minimum of one container and shall contain the 

appropriate number of containers to yield a 454 g (1 lb) sample when composited. 

6.3 Analytical testing. Analytical testing shall be made in accordance with the following 

methods described in the Official Methods of Analysis of the AOAC International. Product shall 

be prepared according to AOAC method 983.18. 

Test Method

 Salt 935.47, 983.14 

 Fat 985.15 

6.4 Test results. The test results for the salt and fat shall be reported to the nearest 0.1 percent. 

Any result not conforming to the finished product requirements shall be cause for rejection of the 

lot. 

7. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor shall certify that the creamed sauce with beef provided shall meet the salient 

characteristics of this CID, conform to their own specifications, standards, and quality assurance 

practices, and be the same creamed sauce with beef offered for sale in the commercial market. 

The purchaser reserves the right to require proof of conformance. 

8. REGULATORY REQUIREMENTS. The meat components and the finished product shall 

originate and be produced, processed, and stored in compliance with all applicable provisions of 

the Meat Inspection Regulations of the USDA. The delivered creamed sauce with beef shall 

comply with all applicable Federal, State, and local mandatory requirements and regulations 

relating to the preparation, packaging, labeling, storage, distribution, and sale of creamed sauce 

with beef within the commercial marketplace. 

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.1 or 9.2.

9.1 Manufacturer’s/distributor’s certification. When required in the solicitation, contract, or 

purchase order, the manufacturer/distributor will certify that the finished creamed sauce with 

beef distributed meets or exceeds the requirements of this CID. 

9.2 USDA certification. When required in the solicitation, contract, or purchase order that 

product quality or acceptability or both be determined, the USDA, Agricultural Marketing 

Service (AMS), Livestock and Seed Programs (LS), Meat Grading and Certification Branch 

(MG&CB) or Fruit and Vegetable Programs (FV), Processed Products Branch (PPB), shall be 
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the certifying program. AMS inspectors shall certify the quality and acceptability of the 

creamed sauce with beef in accordance with LS, MG&CB or FV, PPB procedures which include 

selecting random samples of the creamed sauce with beef, evaluating the samples for 

conformance with the salient characteristic of this CID and other contractual requirements, and 

documenting the findings on official LS, MG&CB or FV, PPB score sheets and/or certificates. 

In addition, when required in the solicitation, contract, or purchase order, inspectors will 

examine the creamed sauce with beef for conformance to the United States Standards of 

Condition of Food Containers in effect on the date of the solicitation. 

10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be 

commercial unless otherwise specified in the solicitation, contract, or purchase order. 

11. USDA INSPECTION NOTES. When Section 9.2 is specified in the solicitation, 

contract, or purchase order, USDA certification shall include evaluation of the quality and 

condition of the samples of packaged creamed sauce with beef, and compliance with 

requirements in the following areas: 

 - Salient characteristics (Sec. 5). 

 - Analytical requirements when specified in the solicitation, contract, or purchase order

(Sec. 6.1). When USDA analytical testing is specified, AMS inspection personnel shall 

select samples and submit them to the USDA, Science and Technology Program (S&TP) 

laboratory for analysis. 

 - Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purchase 

order). 

12. REFERENCE NOTES. 

12.1. USDA certification contacts. 

12.1.1 Processed products certification. For PPB certification, contact the Branch Chief, 

PPB, FV, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 

20250-0247, telephone (202) 720-4693 Fax (202) 690-1527, or via E-mail: 

Terry.Bane@ams.usda.gov. 

12.1.2 Meat grading and certification. For MG&CB certification, contact the Deputy 

Director, MG&CB, Office of Field Operations, LS, AMS, USDA, 400 Livestock Exchange 

Building, Denver, CO 80216-2139, telephone (303) 294-7676 or fax (303) 294-7253. 
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12.2 Analytical testing and technical information. For USDA technical information on 

analytical testing, contact the Branch Chief, Technical Service Branch, S&TP, AMS, USDA, 

STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone (202) 

690-0621, or via E-mail: shirleyj.wright@ams.usda.gov. 

12.3 Sources of documents.

12.3.1 Sources of information for nongovernmental documents is as follows: 

Copies of the Official Methods of Analysis of the AOAC International may be obtained from: 

AOAC International, 481 North Fredrick Avenue, Suite 500, Gaithersburg, MD 20877, 

telephone (301) 924-7077. Internet address: www.aoac.org.

12.3.2 Sources of information for governmental documents are as follows: 

Applicable provisions of the Meat and Poultry Inspection Regulations are contained in 9 CFR 

Parts 300 to 350 and Subchapter E. These documents may be purchased from: Superintendent 

of Documents, ATTN: New Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954. Credit 

card (MasterCard or Visa) purchases may be made by calling the Superintendent of 

Documents on (202) 512-1800 or on the Internet at: 

http://www.gpoaccess.gov/nara/index.html. 

Copies of the Food Safety and Inspection Service, Food Standards and Labeling Policy Book are 

available on the Internet at: http://www.fsis.usda.gov/Regulations_&_Policies/index.asp.

Copies of this CID and the United States Standards for Condition of Food Containers are 

available from: Branch Chief, PPB, FV, AMS, USDA, STOP 0247, 1400 Independence Ave., 

SW, Washington, DC 20250-0247, telephone (202) 720- 9939, Fax (202) 690-0102, via 

E-mail: FQAStaff@ams.usda.gov or on the Internet at: http://www.ams.usda.gov/FQAS. 

Beneficial comments, recommendations, additions, deletions, clarifications, etc., and any data 

which may improve this document should be sent to: Commander, Defense Supply Center 

Philadelphia, ATTN: DSCP-FTSA, 700 Robbins Avenue, Philadelphia, PA 19111-5092 or 

FAX (215) 737-2963, or via E-mail: Sally.A.Gallagher@dla.mil. 

Military activities may obtain copies of this CID from: Standardization Documents Order 

Desk, Document Automation and Production Service, 700 Robbins Avenue, Building 4D, 

Philadelphia, PA 19111-5094 or on the Internet at: https://assist.daps.dla.mil or 

https://assist.daps.dla.mil/quicksearch. 
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MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP 

 HHS - NIH, HIS 

 Army - GL USDA - FV 

 Navy - SA VA - OSS 

 Air Force - 35 

PREPARING ACTIVITY: 

Review Activities

 DLA - SS 

 Army - MD, QM 

 Navy - MC (Project No. 8940-2010-001) 

NOTE: The activities listed above were interested in this document as of the date of this 

document. Since organizations and responsibilities can change, you should verify the currency 

of the information above using the ASSIST Online database at https://assist.daps.dla.mil. 

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, 

national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual

orientation, genetic information, political beliefs, reprisal, or because all or part of an individual’s income is derived from any 

public assistance program (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative 

means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center 

at (202) 720-2600 (voice and TDD). To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 

1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). 

USDA is an equal opportunity provider and employer.