MIL-DTL-10958G
j. E. coli - negative
k. Yeast and mold not more than 10 per gram.
l. Standard plate count not more than 1,000 per gram.
1/ These tests shall be performed only when specified (see 6.2).
2/ Determine as follows:
Milk solids-not-fat = Percent residue percent salt x 100
Percent moisture
3.4 Temperature of holding, transportation, and delivery. When specified (see 6.2), the finished
product shall be held below 45°F (7°C) until delivered.
3.5 Federal Food, Drug, and Cosmetic Act. All deliveries shall conform in every respect to
provisions of the Federal Food, Drug, and Cosmetic Act and Regulations promulgated
thereunder.
* 3.6 Plant qualification. The product shall be produced in accordance with Title 21, Code of
Federal Regulations, Part 110, "Current Good Manufacturing Practice in Manufacturing,
Packing, or Holding of Human Food", and the plant sanitation requirements of the appropriate
government inspection agency.
4. QUALITY ASSURANCE PROVISIONS
4.1 Inspection. Sampling for inspection shall be performed in accordance with ASQC-Z1.4,
except where otherwise indicated hereinafter.
4.1.1 Component and material inspection. Components and materials shall be inspected and
tested in accordance with all the requirements of referenced specifications, drawings, and
standards unless otherwise excluded, amended, modified or qualified in this specification or
applicable purchase document.
* 4.1.1.1 Examination of cottonseed oil, soybean and cottonseed oil blend, salt, milk
solids-non-fat and emulsifying agents. Determination of compliance of the above ingredients
with requirements of 3.1, as concerns identity, shall be made by examination of labels,
invoices, grade and salmonellae negative certificates or other valid documents. In addition, salt
shall be examined for the condition requirement as concerns free flowing. The sample for
examination shall be a 1 pound (0.45 kg) composite derived from five primary containers or all
containers if less than five form a lot. Nonconformance to the free-flowing characteristic or
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