A-A-20100 Shortening CompoundsThis CID covers shortening compounds packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations. Please note: This document does not guarantee purchase of this item by USDA.

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A-A-20100D Types.

Type I     -  General purpose

Type II    -  Bakery (emulsifier-type)

Type III  -  Liquid shortening (deep-fry cooking)

4.  MANUFACTURER'S/DISTRIBUTOR'S NOTES.  Manufacturer's/distributor's products must meet the requirements of the:

-  Processing guidelines (Sec. 5).

-  Salient characteristics (Sec. 6).

-  Analytical requirements:  as specified by the purchaser (Sec. 7).

-  Manufacturer's/distributor's product assurance (Sec. 8).

-  Regulatory requirements (Sec. 9).

-  Quality assurance provisions:  as specified by the purchaser (Sec. 10).

-  Packaging requirements other than commercial:  as specified by the purchaser (Sec. 11).

5.  PROCESSING GUIDELINES.

5.1  Processing.  The shortening compounds must be prepared and packaged in accordance with

Current Good Manufacturing Practices (21 Code of Federal Regulations (CFR) Part 110).

5.2  Food security.  The shortening compounds must be processed and transported in accordance with the Food and Drug Administration's (FDA's) Guidance for Industry:  Food Producers, Processors, and Transporters:  Food Security Preventive Measures Guidance.2   This guidance identifies the kinds of preventive measures food manufacturers, processors, or handlers may take to minimize the risk that food under their control will be subject to tampering or other malicious, criminal, or terrorist actions.  The implementation of enhanced food security preventive measures provides for the security of a plant's production processes and includes the storage and transportation of pre-production raw materials, other ingredients, and postproduction finished product.

6.  SALIENT CHARACTERISTICS.

6.1  Type I.  The general purpose shortening must be prepared from deodorized vegetable fats and oils, which include, but are not limited to, palm oil, palm kernel oil, canola oil, or a combination of these oils.  The general purpose shortening may be processed by hydrogenation or interesterification.  The product may contain antioxidants.  Antifoaming agents must not be incorporated into the shortening.

2  https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm.

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