Attachment_No.1_-Commercial_item_description_for_Drinking_Milk_and_Milk_Products.docx

ATTACHMENT NO.1

Commercial Item Description (CID) for Drinking Milk and Milk Products – 01 June 2016

This description covers milk and milk products for “Offshore acquisition by the United States (U.S.) Forces in Europe”.

Plants producing milk and milk products shall be listed in the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement, USAPHC Circular No. 40-1.

This CID applies to the following milk and milk products:

· Milk, Fresh, White and Chocolate, Vitamin A & D Fortified

· Cream, Fresh, Heavy, Light, and Whipped

· Sour Cream

· Buttermilk, Fresh

· Cottage Cheese

· Yogurt and Yogurt Drinks

· Eggnog, Fresh

· Milk, Ultra-Pasteurized (UP), White, Chocolate, and Flavored Milk.

· Milk Shakes, UP

· Cream, UP

Fluid milk and milk products shall be pasteurized and homogenized. Ultra-pasteurized milk and milk products shall be aseptically processed.

APPLICABLE PUBLICATIONS

The following documents of the issue in effect on the date of invitation for bid or request for proposal form a part of this commercial item description to the extent specified herein:

FDA Grade “A” Pasteurized Milk Ordinance, (Current Revision)

Standard Methods for the Examination of Dairy Products – 17th Edition

PROCESSING REQUIREMENTS

Raw milk shall be procured from farms that meet the requirements or intent of the Pasteurized Milk Ordinance (PMO) and herds that meet the animal health requirements as specified in Section 8 (Animal Health) of the PMO or equivalent program as determined by the MACOM Veterinarian in overseas areas.

Raw milk shall arrive at the dairy processing plant at a temperature of 7°C (45°F) or below without freezing and shall be maintained at that temperature in the raw milk silo. Raw milk received within 2 hours from milking may have a temperature up to 10°C (50°F) but shall be immediately cooled at the processing plant to 7°C (45°F). Each delivery of raw milk to the processing plant will be checked for temperature.

Nondairy materials, to include packaging, shall be in excellent condition, clean, wholesome and free from evidence of insect and rodent infestation, foreign and undesirable flavors, odors, colors and extraneous materials. Added ingredients, agents, and cultures shall be certified as food grade quality.

Bacterial cultures shall be nonpathogenic, pure, and capable of producing the desired flavor and consistency.

Pasteurization of milk and milk products shall be achieved by means of a heat treatment capable of heating every particle of product and holding it continuously at or above a specified temperature for the minimum time (complying with the following temperature/time combinations) or any other pasteurization process using combinations having an equivalent effect:

Products Minimum Temperature Time (Minimum)

Ultra-pasteurized milk products 138°C (280°F) 2 seconds

*If the fat content of the product is 10% or greater, or a total solids of 18% or greater, or if it contains added sweeteners, or if it is concentrated (condensed), the specified temperature shall be increased by 3°C (5.4°F).

All products (except UP products) shall be cooled after pasteurization to a temperature of 7°C (45°F) or less without freezing and maintained at that temperature upon receipt at destination.

All finished milk and milk products offered for the U.S. Forces shall be: Clean, sound, wholesome, and free from foreign material such as, but not limited to dirt, insect parts, hair, wood, glass, or metal; free from undesirable and objectionable flavors, and have a distinctive individual characteristic flavor/aroma normal for the type of product; uniformly colored throughout and characterize the type and/or flavor it represents.

When the addition of vitamin A or D is specified, the vitamin concentrate shall be of U.S. Pharmacopoeia (USP) quality. Since vitamin concentrate potency degrades with time, concentrates should be stored in accordance with manufacturer’s recommendations to maintain label potency.

For applicable products, Vitamin A and D shall be added in a manner that ensures equal distribution throughout the product. Natural levels of vitamin A and D shall be taken into consideration when adding vitamins. The procedure of adding vitamins shall be written and documented.

CONTRACTOR TESTING REQUIREMENTS – RAW MILK

Standard Plate Count (SPC) - A minimum of two samples per month shall be collected from each milk production farm by the processing plant or local regulatory representatives. Standard Plate Count at 30°C shall not exceed 100,000 colonies per mL (geometric average over a period of two months).

Somatic Cell Count (SCC) - A minimum of one sample per month from each milk farm shall be tested for Somatic cell count. SCC shall not exceed 750,000 colonies per mL (geometric average over a period of three months).

Antibiotics (including Beta Lactams)

1. Testing shall be performed at least monthly on raw milk from each milk producer. Producers with positive results shall be suspended from delivery (to the processing plant) until the problem has been corrected and milk samples show negative results.

2. One commingled sample of raw milk from each bulk milk tanker will be screened for Beta Lactam residues prior to pasteurization for U.S. production. Any “Screening Positive” milk shall be excluded from human consumption.

Pesticides - Test each load of milk (commingled sample) at least semi-annually from all producers using a broad spectrum method. If a sample fails to meet the required standards, immediate investigation is required by the processing plant to determine the source of the contaminant(s). Affected producers shall be suspended/eliminated as milk suppliers.

Added Water - Testing for added water shall be performed at least quarterly on raw milk from each producer. Samples testing positive shall be cause for immediate investigation and corrective action. Producers with positive results shall be suspended from delivery (to the processing plant) until the problem has been corrected and milk samples show negative results.

All test results shall be available at, or readily available to the processing plant. Raw milk not meeting these requirements shall be considered non-complying and shall be cause for investigation and/or corrective action.

Raw milk testing positive for added water, chemical residues, antibiotics or pesticides will be considered adulterated and shall be suspended as an approved source.

CONTRACTOR TESTING REQUIREMENTS – FINISHED PRODUCTS

Phosphatase - Shall be performed on pasteurized milk and milk products during any consecutive six (6) months, at least four (4) samples of pasteurized milk, ultra-pasteurized milk, flavored milk, flavored reduced fat or low fat milk, flavored nonfat (skim) milk, each fat level of reduced fat or low fat milk shall be tested at least four (4) separate months, except when three (3) months show a month containing two (2) sampling dates separated by at least twenty (20) days. Test shall show a negative reaction to the phosphatase test and phosphatase activity shall be less than 350 milliunits/L for fluid products and other milk products by approved electronic phosphatase procedures or test methods available that are validated by FDA and accepted by the NCIMS. (Refer to M-a-98, latest revision, for the specific milk and/or milk products that have FDA validated and NCIMS accepted test methods.) Whenever a phosphatase test is positive, milk shall be suspended immediately and shall not be offered to the U.S. Forces. Production will only resume when the cause has been determined and corrective action has been completed.

Phosphatase testing is not applicable to acidified or cultured milk and/or milk products, eggnog, cottage cheese, and aseptically processed and packaged low-acid milk and/or milk products and retort processed after packaged low-acid milk and/or milk products shall be exempt from the sampling and testing requirements. (Refer to M-a-98, latest revision, for current exemptions).

Standard Plate Count (SPC) - Shall be performed on each size of finished product. The SPC shall not exceed 20,000 colonies per mL, or gram as applicable. Not applicable to acidified or cultured milk and/or milk products, eggnog, cottage cheese, and other milk and/or milk products as identified in the latest revision of M-a-98.

Coliform Count - Shall be performed on each size of finished product. Coliform counts will not exceed 10 colonies per mL, or gram as applicable.

Vitamin A and D Concentration - Shall be performed semi-annually (each January and each July) by an independent laboratory. One sample from each item of a different fat content shall be tested. Results shall be reported as IU/quart (946 mL). Concentration of vitamin A shall be not less than 2000 IU and not more than 3,000 IU/quart. Concentration of vitamin D shall be not less than 400 IU and not more than 600 IU/quart. Test results shall be forwarded to the applicable contracting officer(s).

Shelf-life - Studies shall be performed to validate finished product sell-by/use-by dates.

Ultra-pasteurized Incubation Test - Each production lot must be display microbiological stability after incubating 15 days in a closed container at a temperature of 30°C (86°F) or for a period of 7 days in a closed container at a temperature of 55°C (131°F). Products shall not be released for shipment to the U.S. Forces until complying test results are available.

Net Weight Examinations - Shall be as specified in the contract.

Fat Percentage shall be as specified in the contract. May also be stated as fat percentage range.

Milk Solids Non-fat in fluid milk shall be not less than 8.25%.

Total Solids in chocolate milk or flavored milk will vary with the fat content of the product and shall be a minimum of 14.25%.

Total Solids in UP milk shake shall not be less than 20.3 %.

Egg Yolk Solids in eggnog shall contain not less than 1%.

Titratable Acidity shall be as follows:

Moisture Content for cottage cheese shall be not more than 80%.

Records of all tests performed shall be maintained on file and shall be made available for review upon request.

PACKAGING AND PACKING REQUIREMENTS

Milk and milk products shall be delivered in single service containers of the capacity specified in the contract. The contracting officer will grant final approval of the design of containers.

Rinse Test shall be conducted by the contractor on each lot of containers upon receipt. Each lot used shall be tested at least four times in a six month period. One colony per mL of capacity is the maximum count per container.

Primary Containers shall be sound and clean and shall protect the product from contamination. Material shall be either wax paper fiber or softened polyethylene of a non-brittle nature. Polyethylene containers shall be completed with tamper proof screw type sealing caps. Primary Containers of cottage cheese, sour cream and yoghurt shall be closed in a manner that protects the product against contamination.

Bulk Milk Dispenser Containers shall be a single service polyethylene bag packed into a single service shipping container made from corrugated fiberboard. The capacity shall be as specified in the contract.

MARKING REQUIREMENTS

Primary containers shall be marked as follows:

Product nomenclature Fat content Minimum Amounts of Vitamin A&D (when applicable) UPC code or EAN code (except bulk milk containers) Open coded - best sell by date Establishment number