A-A-20177 Candy and Chocolate ConfectionsThis CID covers candy and chocolate confections, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20177E

test samples 1, 2, and 3 is 15 ppb or less the lot will be reported as negative for aflatoxin. If the average aflatoxin level for test samples 1, 2, and 3 is above 15 ppb the lot fails.

6.2.2 Salmonella. Five filled and sealed pouches/containers shall be selected at random and individually tested.

6.3 Analytical and microbiological testing. When specified in the solicitation, contract, or purchase order, the analyses shall be made in accordance with the following methods from the Official Methods of Analysis of the AOAC International:

Test Method

Aflatoxin

Type VI, Style A, flavors 3 and 4 970.45 and 991.31

Type VI, Style B, flavors 1, 3 and 4, and Type IX

Moisture

Type I, II, and III 925.45A Recommend 65o C (149o F) Type VI, Style B, flavor 2 934.01 Recommend 70o C (158o F) 4/

Type VII 931.04

Type VIII and X 934.06 1st paragraph (use a 2 - 3 g sample with sand)

Salmonella

Type VI (all chocolate flavors) 967.26(e), 991.03, 996.08, 2001.09, and Type VII 2003.09, or 2004.03

Type VI, Style A, flavor 2 981.12 5/

and Type VIII

Caffeine 980.14

Type XII

4/ Prior to blending, place sample into a stainless steel blender upon which liquid nitrogen is poured on the sample.

5/ In determining the pH, 10 grams of sample and 10 mL of water shall be used.

6.4 Test results. The test result for aflatoxin shall meet the USDA guidelines of 15 ppb or less. The test result for moisture shall be reported to the nearest 0.1 percent. The test result for Salmonella shall be reported as detected or not detected. The test result for pH shall be reported