A-A-20091D
Type II - Canola (rapeseed), corn, cottonseed, olive (refined), peanut, safflower, soybean, sesame, sunflower, or any other vegetable oils or combinations of these oils
Type III - Corn oil, cottonseed oil, or combination
Type IV - Soybean oil Type V - Peanut oil Type VI - Other
Style A - Winterized
Style B - Not winterized
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 vegetable salad oil shall be processed in accordance with good manufacturing practices (21 CFR Part 110).
5.2 Type I. Type I vegetable salad oil shall be refined, bleached, and deodorized canola (rapeseed or low erucic acid rapeseed), corn, cottonseed, olive (refined), safflower, soybean, sesame, sunflower, or any other vegetable oil or combination of these oils, provided they are processed in accordance with good commercial practices.
5.3 Type II. Type II vegetable salad oil shall be refined, bleached, and deodorized canola (rapeseed or low erucic acid rapeseed), corn, cottonseed, olive (refined), peanut, safflower, soybean, sesame, sunflower, or any other vegetable oil or combination of these oils, provided they are processed in accordance with good commercial practices.
5.4 Ty pe III. Type III vegetable salad oil shall be either refined, bleached, and deodorized corn oil;
cottonseed oil; or a combination of both.
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