A-A-20202 Revision B:2011
Current
The latest, up-to-date edition.
BOUILLON (SOUP AND GRAVY BASES)
English
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1. SCOPE
2. PURCHASER NOTES
3. CLASSIFICATION
4. MANUFACTURER'S/DISTRIBUTOR'S NOTES
5. DEFINITIONS
6. SALIENT CHARACTERISTICS
7. ANALYTICAL REQUIREMENTS
8. MANUFACTURER'S/DISTRIBUTOR'S PRODUCT ASSURANCE
9. REGULATORY REQUIREMENTS
10. QUALITY ASSURANCE PROVISIONS
11. PACKAGING
12. USDA INSPECTION NOTES
13. REFERENCE NOTES
Specifies bouillon (soup and gravy bases) packed in commercially acceptable containers, suitable for use by Federal, State, local governments and other interested parties; and as a component of operational rations.
| Committee |
FSC 8935/8940
|
| DevelopmentNote |
Supersedes EE B 575. (11/2003)
|
| DocumentType |
Standard
|
| Pages |
10
|
| ProductNote |
NEW CHILD NOT 1 2018 IS NOW ADDED
|
| PublisherName |
US Military Specs/Standards/Handbooks
|
| Status |
Current
|
| Supersedes |
| CFR 21(PTS170-199) : 0 | FOOD AND DRUGS - FOOD AND DRUG ADMINISTRATION, CHAPTER 1 DEPARTMENT OF HEALTH AND HUMAN SERVICES - PARTS 170-199 |
| CFR 16(PTS0-999) : 0 | COMMERCIAL PRACTICES |
| CFR 21(PTS100-169) : 0 | FOOD AND DRUGS - FOOD AND DRUG ADMINISTRATION, CHAPTER 1 DEPARTMENT OF HEALTH AND HUMAN SERVICES - PARTS 100-169 |
| CFR 21(PTS1-99) : 0 | FOOD AND DRUGS - FOOD AND DRUG ADMINISTRATION, CHAPTER 1 DEPARTMENT OF HEALTH AND HUMAN SERVICES - PARTS 1-99 |
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