FSC 8915 

A-A-20360A 

March 18, 2014 

SUPERSEDING 

A-A-20360 

January 5, 2010 

COMMERCIAL ITEM DESCRIPTION 

APPLES, FRESH CUT, PACKAGED

The U.S. Department of Agriculture (USDA) has authorized 

the use of this Commercial Item Description (CID). 

1. SCOPE. This CID covers packaged fresh cut apples, (fresh cut apples), packed in 

commercially acceptable containers, suitable for use by Federal, State, local governments, and 

other interested parties. Please note: This document is not associated with Federal nutrition 

assistance programs and does not guarantee purchase of this item by USDA.1

2. PURCHASER NOTES. 

2.1 Purchasers must specify the following: 

 - Type(s), style(s), agricultural practice(s), packaging, and package size(s) of fresh cut 

apples desired (Sec. 3). 

 - When microbiological requirements are different than specified (Sec. 7.1). 

 - Process for verification of microbiological requirements (Sec. 7.2). 

 - Manufacturer’s/distributor’s certification (Sec. 10.4) or USDA certification (Sec. 10.5). 

2.2 Purchasers may specify the following:

 - When a Child Nutrition (CN) Program meal pattern must be met (Sec. 3). 

 - Good Agricultural Practices (GAP) or Good Handling Practices (GHP) Audit (Sec. 10.1). 

 - Food Defense (Sec. 10.2) and Manufacturer’s Quality Assurance (Sec. 10.3). Purchaser 

may specify one of the following combinations: Sec. 10.2.1 with 10.3.1; 10.2.2 with 

10.3.2; 10.2.1 with 10.3.1 and 10.3.3; or 10.2.2 with 10.3.2 and 10.3.3. 

 - Packaging requirements other than commercial (Sec. 11). 

3. CLASSIFICATION. The fresh cut apples must conform to the following list which must be 

specified in the solicitation, contract, or purchase order. 

 

1

 For USDA purchase specifications please visit the following websites: Commodity Purchase Specifications for Agricultural Marketing Service 

(AMS) and Commodity Purchase Specifications for Farm Service Agency (FSA).

METRIC
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Types, styles, agricultural practices, packaging, package sizes, and CN meal pattern 

contributions.2

Type I - Varieties (cultivars) of apples possessing a green skin 

Type II - Varieties (cultivars) of apples possessing a red skin 

Type III - Varieties (cultivars) of apples possessing a yellow or golden skin 

Style A - Slices 

Style B - Chunks 

Agricultural practice 1 - Conventional 

Agricultural practice 2 - Organic 

Packaging a - Poly bag 

Packaging b - Clamshell with Poly bags 

Package size (i) - 56 g (2 oz) 

Package size (ii) - 62 g (2.2 oz)

Package size (iii) - 71 g (2.5 oz) 

Package size (iv) - 86 g (3 oz) 

Package size (v) - 113 g (4 oz) 

Package size (vi) - 133 g (4.7 oz) 

Package size (vii) - 170 g (6 oz) 

Package size (viii) - 454 g (16 oz) 

Package size (ix) - 1.36 kg (3 lb) 

Package size (x) - Other (as specified by the purchaser) 

When CN meal pattern contribution information is required, the manufacturer/distributor 

must supply the information to prove crediting upon request. 

 Fruit (a) - 1⁄4 cup of fruit 

Fruit (b) - 1⁄2 cup of fruit 

 Fruit (c) - Other (as specified by the purchaser) 

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). 

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

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

 

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 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 
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 - 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 raw apples must be grown, harvested, and handled in accordance with 

GAP and GHP and should use as guidance the Food and Drug Administration’s (FDA’s) 

Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and 

Vegetables.3 The fresh cut apples must be processed and packaged in accordance with Current 

Good Manufacturing Practices (CGMPs) (21 Code of Federal Regulations (CFR) Part 110) and 

should use as guidance FDA’s Guidance for Industry: Guide to Minimize Microbial Food Safety 

Hazards of Fresh-cut Fruits and Vegetables.4

5.2 Food security. The raw apples and fresh cut apples should be processed and transported in 

accordance with the FDA’s Guidance for Industry: Food Producers, Processors, and 

Transporters: Food Security Preventive Measures Guidance.5

 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. 

5.3 Organic apples. When organic apples are specified in the solicitation, contract, or purchase 

order, the apples must be produced, handled, and labeled in accordance with the USDA organic 

regulations by an operation that is certified organic in accordance with the requirements of the 

National Organic Program (7 CFR Part 205). A Certificate of Organic Production or Handling 

must be provided to verify that the product was processed and handled in accordance with the 

USDA organic regulations. 

5.4 Antioxidants. Antioxidants used to treat the fresh cut apples must be approved by the FDA 

for the intended use. All antioxidants used in the processing of the apples must be of Food 

Chemicals Codex purity or U.S. Pharmacopeia-National Formulary quality. 

5.4.1 Organic. Antioxidants used for processing and packaging of organic apples must meet the 

requirements of the National Organic Program (7 CFR Part 205). 

5.4.2 Microbiological testing. The manufacturer must have an approved Hazard Analysis and 

risk-based preventive control plan in place that includes testing of the antioxidant solution during 

processing for Total Plate Count (TPC), Escherichia coli (E. coli), and Listeria monocytogenes 

 

3 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ProducePlantProducts/default.htm. 4 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ProducePlantProducts/ucm064458.htm 5 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm. 
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(L. monocytogenes). The frequency of testing of the antioxidant solution must be consistent with 

the manufacturer’s current approved hazard analysis and risk-based preventive control plan. 

Unless otherwise specified in the solicitation, contract, or purchase order, the results must not 

exceed the limits specified in Sec. 7.1. The manufacturer must provide a Certificate of 

Conformance that the antioxidant solution used during processing of the fresh cut apples met the 

microbiological standards. 

5.5 Preparation. The whole, unpeeled apples must be washed prior to cutting, coring, and 

slicing. The apples must then be cored, sliced or chunked, sorted, and dipped/treated with 

antioxidants. Prior to packaging, the fresh cut apples must be properly drained. 

5.6 Shelf life. The fresh cut apples must have a minimum shelf life of 14 days from the date of 

processing and packaging. 

5.7 Temperature. The fresh cut apples must be kept under refrigeration to maintain quality. 

Unless otherwise recommended, the fresh cut apples’ preparation, storage, shipment, and 

delivery temperatures must be greater than 0°C (32°F) but not more than 4.4°C (40°F). 

6. SALIENT CHARACTERISTICS. 

6.1 Ingredients. 

6.1.1 Raw ingredients. The unpeeled fresh cut apple slices must be prepared from raw, sound, 

mature, properly ripened fruit of Malus domestica (Pyrus malus). The apples used for the fresh 

cut apples must be U.S. No. 1 Grade or better of the U.S. Standards for Grades of Apples. When 

specified in the solicitation, contract, or purchase order, the apples used for the fresh cut apples 

must originate from crops grown, processed, and packed in the United States. All ingredients, 

including antioxidants, must be declared by their common or usual name in descending order of 

predominance by weight (21 CFR Part 101.4(a)) unless exempted by 21 CFR Part 101.100.

6.1.2 Defects. The raw apples must be free from defects such as but not limited to decay, 

unhealed skin breaks, and bruises. The raw fruit must comply with all defect levels and 

tolerances specified for U.S. No. 1 in the U.S. Standards for Grades of Apples. 

6.1.3 Age requirement. The raw, whole apples must come from the most recent year’s crop. 

6.2 Finished Product.

6.2.1 Flavor and aroma. The fresh cut apples must possess a good flavor and aroma 

characteristic of mature, properly ripened apples of the specified type. The fresh-cut apples must 

be free of off flavors and off odors of any kind, such as, but not limited to, fermented juices, and 

 
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those specified by the purchaser in the solicitation, contract, or purchase order. The presence of 

any off flavors and/or odors will be cause for rejection of the lot. 

6.2.2 Color. The skin and flesh of the fresh cut apples must possess a color characteristic of the 

specified type. The presence of any off color will be cause for rejection of the lot. 

6.2.3 Texture. The fresh cut apples must have a uniform, firm, and crisp texture characteristic 

of the specified type. 

6.2.4 Uniformity of size. The Style A, slices or Style B, chunks must not have more than 10 

percent by weight of slices or chunks not conforming to any one size requirement. The Style A 

slices must be whole or practically whole slices of 3.175 cm (1-1/4 in) in length or longer with 

uniform slice thickness of 0.95 to 1.9 cm (3/8 to 3/4 in) + 0.635 cm (1/4 in). The Style B 

chunks, must be fresh cut apples cut into random lengths not to exceed 2.54 cm (1 in) in length, 

and uniform chunk thickness of 1.6 to 2.25 cm (5/8 to 7/8 in) + 0.32 cm (1/8 in). 

6.2.5 Defects. The combined fresh cut apple defects must not exceed 10 percent by weight, and 

seriously damaged units must not exceed 1 percent by weight. The fresh cut apples must be 

practically free from harmless extraneous matter, damaged or seriously damaged units, seeds, 

stems, and carpel tissue which materially detract from their appearance or edibility. (A unit 

consists of one package of apple slices or chunks). The presence of any decay or foreign 

material will be cause for rejection of the lot. 

6.2.5.1 Harmless extraneous matter. Harmless extraneous matter means any harmless 

vegetative portion of the apples (including, but not limited to: leaf, stem, or portions thereof, 

cores and portions of cores, and seeds). 

6.2.5.2 Damaged unit. A damaged unit means any unit possessing a light brown bruise that 

exceeds the area of a circle 12.7 mm (1/2 in) in diameter or which is more than 6.35 mm (1/4 in) 

deep, and any unit in which the appearance or eating quality is materially affected by blossom 

end material, dark brown bruise, or other internal or external discoloration, or by any other 

means. 

6.2.5.3 Seriously damaged unit. A seriously damaged unit means any unit damaged to such an 

extent that the appearance or eating quality is seriously affected. 

6.2.5.4 Practically free from carpel tissue. Practically free from carpel tissue means that for 

each 454 g (16 oz.) of the product, the carpel tissue present does not exceed in the aggregate an 

area equal to 19.1 sq mm (3/4 sq in). 

6.2.5.5 Foreign material. The fresh cut apples must be free of foreign material, such as, but not 

limited to, metal, glass, wood, paint, sticks, dirt, insects, or worms. 
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7. ANALYTICAL REQUIREMENTS. 

7.1 Microbiological requirements. Unless otherwise specified in the solicitation, contract, or 

purchase order, the fresh cut apples must comply with the following microbiological ranges and 

tolerances: 

Test Tolerance 

 TPC Less than 10,000 Colony Forming Units (CFU) per 

g for slices and chunks 

 Less than 10,000 CFU per mL for antioxidant 

 solution 

 Salmonella Must be negative

 E. coli O157:H7 Must be negative 

 Non-O157:H7 STEC Must be negative 

L. monocytogenes Must be negative 

7.2 Microbiological Verification. Purchaser must specify Sec. 7.2.1 or Sec. 7.2.2. 

7.2.1 Manufacturer/distributor verification. The manufacturer/distributor must certify via a 

Certificate of Conformance or other adequate documentation (as specified by the purchaser) that 

each production run of the fresh cut apples meets the microbiological requirements specified in 

Sec. 7.1 of this CID. 

7.2.2 USDA verification. USDA, Agricultural Marketing Service (AMS), Fruit and Vegetable 

Program (FV), Specialty Crops Inspection (SCI) Division inspection personnel will verify that 

the fresh cut apples meet the microbiological requirements using the procedures specified in Sec. 

7.3 of this CID. 

7.3 USDA verification procedures. When USDA verification of microbiological requirements 

(Sec. 7.2.2) is specified in the solicitation, contract, or purchase order, analytical testing will be 

performed as follows. 

7.3.1 Product verification sampling. SCI Division inspection personnel will select sealed 

samples and submit them to the USDA, Science and Technology Program (S&TP) laboratory for 

the creation of a composite sample. For TPC, Salmonella, E. coli O157:H7, Non-O157:H7 

STEC, and L. monocytogenes, six composite samples should be prepared from the smaller-byweight of 60 packages or 10 pounds of apple slices. The composite samples must be composed 

of randomly selected subsamples which must consist of at least four packages of apple slices. 

7.3.2 Test portion sizes. The test portions must be derived from the composite sample 

specified in section 7.3.1. The test portion size for testing Salmonella will be 25 g. The test 
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portion sizes for testing TPC, E. coli O157:H7, non-O157:H7 STEC, and L. monocytogenes will 

be 50 g each. 

7.3.3 Microbiological test methods. Unless otherwise specified in the solicitation, contract, or 

purchase order, microbiological requirements for the fresh cut apples must be made in 

accordance with the following methods from the AOAC International Official Methods of 

Analysis (OMA) or the FDA’s Bacteriological Analytical Manual (BAM) as follows: 

Test Method 

 TPC 990.12, or BAM Ch 3 

Salmonella 967.27, 996.08, 2003.09, 2004.03, or BAM 

 Ch 5 Section C-7 

E. coli O157:H7 2005.04 or BAM Ch 4A Section K 

 Non-O157:H7:STEC BAM Ch 4A Section R 

 L. monocytogenes 997.03, 2003.12 or BAM Ch 10 

 Sections C, D, and E 

7.3.4 Test results. Test results for TPC must be reported to the nearest CFU per g for slices and 

chunks and the nearest CFU per mL for the antioxidant solution. Test results for Salmonella, E. 

coli O157:H7, Non-O157:H7:STEC, and L. monocytogenes must be reported as either positive or 

negative. Any results not in compliance with the tolerance levels specified in section 7.1 of this 

CID will be cause for rejection of the lot. 

8. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor must certify that the fresh cut apples provided meet the salient characteristics of this 

CID, conform to their own specifications, standards, and quality assurance practices, and be the 

same fresh cut apples offered for sale in the commercial market. The purchaser reserves the 

right to require proof of conformance. 

9. REGULATORY REQUIREMENTS. The delivered fresh cut apples must comply with all 

applicable Federal and State mandatory requirements and regulations relating to the preparation, 

packaging, labeling, storage, distribution, and sales of the fresh cut apples in the commercial 

marketplace. Delivered fresh cut apples must comply with all applicable provisions of the 

Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and regulations 

promulgated thereunder. When the fresh cut apples are used for the National School Lunch 

Program, the fresh cut apples must comply with all applicable provisions of the CN Programs. 

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.4 or 10.5; 

purchaser may specify 10.1 and one of the following combinations: 10.2.1 with 10.3.1; 10.2.2 

with 10.3.2; 10.2.1 with 10.3.1 and 10.3.3; or 10.2.2 with 10.3.2 and 10.3.3. 

 
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10.1 GAP and/or GHP audit verification program. When required in the solicitation, 

contract, or purchase order, a GAP or GHP Audit must be conducted by USDA, AMS. A GAP 

audit must be performed at the site where the apples are grown and a GHP audit must be 

performed at the packing house where the apples are packed. The audit program consists of one 

initial audit, and at least one unannounced audit depending on how long the facility is in 

operation during a growing season. The purpose of the GAP and GHP Audit Program is to 

demonstrate that the participating company is adhering to generally recognized GAP or GHP 

principles. This is a voluntary program established to verify a participant’s adherence to the 

FDA’s Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables and 

does not guarantee a safe product.

3

10.2 Food defense. When required in the solicitation, contract, or purchase order, USDA, 

AMS, FV, SCI Division will conduct an assessment of a facility’s compliance with food defense 

requirements. Food defense requirements include a documented and operational food defense 

plan that provides for the security of a plant’s production processes and includes the storage and 

transportation of pre-production raw materials and other ingredients and post-production finished 

product. The plan shall address the following areas: (1) food security plan management; (2) 

outside and inside security of the production and storage facilities; (3) slaughter, when 

applicable, and processing, including all raw material sources; (4) shipping and receiving; (5) 

storage; (6) water and ice supply; (7) mail handling; (8) personnel security; and (9) 

transportation, shipping, and receiving.

10.2.1 Food Defense System Survey (FDSS). When required in the solicitation, contract, or 

purchase order, a FDSS must be conducted by USDA, AMS auditors. The FDSS assesses the 

measures that operators of food establishments have taken to minimize the risk of tampering or 

other criminal actions against the food under their control. An AMS FDSS verifies the 

participating company’s adherence to the FDA’s Guidance for Industry - Food Producers, 

Processors, and Transporters: Food Security Preventive Measures Guidance.5 

10.2.2 Food defense addendum to Plant Systems Audit (PSA). When required in the 

solicitation, contract, or purchase order, a Food Defense Addendum to PSA audit shall be 

conducted by USDA, AMS, FV, SCI Division auditors. This verifies that operators of food 

establishments have implemented measures to minimize the risk of tampering or other criminal 

actions against the food under their control. An AMS, Food Defense Addendum to PSA verifies 

the participating company’s adherence to the FDA’s Guidance for Industry - Food Producers, 

Processors, and Transporters: Food Security Preventive Measures Guidance.5 

10.3 Manufacturer’s quality assurance. When required in the solicitation, contract, or 

purchase order, the product manufacturer must be required to provide evidence, by certificate 

that the manufacturing plant has undertaken one of the following quality assurance measures 

demonstrating compliance with FDA’s CGMPs within 12 months prior to providing a bid or no 

later than 10 business days from the date of awarding of the contract. Failure to provide this 
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documentation within the proper time frame may result in the contract being terminated for 

cause.

10.3.1 Plant survey. A plant survey must be conducted by USDA, AMS, or other third party 

auditing service and is required within 12 months prior to the date of the awarding of the 

contract. This verifies the manufacturer’s capability to produce products in a clean, sanitary 

environment in accordance with Current Good Manufacturing Practice in Manufacturing, 

Packing, or Holding Human Food (21 CFR Part 110).

10.3.2 PSA. A PSA conducted by USDA, AMS or other third party auditing service is required 

within 12 months prior to the date of the awarding of the contract. This verifies the 

manufacturer's capability to produce products in a clean, sanitary environment in accordance 

with Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human 

Food (21 CFR Part 110). The PSA also verifies that the manufacturer has in 

place an internal quality assurance program and determines the manufacturer's ability to produce 

under this CID, if the products of interest are identified at the time of the PSA. 

10.3.3 Qualified Through Verification (QTV) Audit. A QTV audit conducted by USDA, 

AMS, or other Hazard Analysis Critical Control Point (HACCP) plan assessment by a third party 

auditing service is required within 12 months prior to the date of awarding of the contract. An 

AMS QTV audit verifies, at the time of the audit, the manufacturer produces products in a clean, 

sanitary environment in accordance with Current Good Manufacturing Practice in 

Manufacturing, Packing, or Holding Human Food (21 CFR Part 110), and FDA’s Guidance for 

Industry: Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and 

Vegetables.4

10.4 Manufacturer’s/distributor’s certification. When required in the solicitation, contract, 

or purchase order, the manufacturer/distributor will certify that the finished fresh cut apples 

distributed meet or exceed the requirements of this CID. 

10.5 USDA certification. When required in the solicitation, contract, or purchase order, that 

product quality and acceptability, or both be determined, the SCI Division, FV, AMS, USDA, 

will be the certifying program. SCI Division inspectors will certify the quality and acceptability 

of the fresh cut apples in accordance with SCI Division procedures. This includes selecting 

random samples of the fresh cut apples, evaluating the samples for conformance with the salient 

characteristics of this CID and other contractual requirements, and documenting the findings on 

official SCI Division score sheets and/or certificates. In addition, when required in the 

solicitation, contract, or purchase order, SCI Division inspectors will examine the fresh cut 

apples for conformance to the U.S. Standards for Condition of Food Containers (7 CFR Part 42) 

in effect on the date of the solicitation. 

11. PACKAGING. Preservation, packaging, packing, labeling, and case marking must be 

commercial unless otherwise specified in the solicitation, contract, or purchase order. 
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12. USDA INSPECTION NOTES. When Section 10.5 is specified in the solicitation, 

contract, or purchase order, USDA certification must include evaluation of the quality and 

condition of samples of fresh cut apples and compliance with requirements in the following 

areas:

 - Processing guidelines (Sec. 5). 

 - Salient characteristics (Sec. 6). 

 - Analytical requirements, when specified in the solicitation, contract, or purchase order (Sec. 

7). When USDA analytical testing is specified, SCI Division inspection personnel must 

select samples and submit them to the USDA, S&TP laboratory for analysis. 

 - Packaging requirements (Sec. 11 or as specified in the solicitation, contract, or purchase 

order). 

13. REFERENCE NOTES.

13.1 USDA certification, GAP, GHP, FDSS, Plant Survey, PSA, and QTV contact. For a 

USDA certification, FDSS, Plant Survey, and PSA, contact the Chief, Audit Services Branch, 

SCI Division, FV, AMS, USDA, STOP 0240, 1400 Independence Avenue, SW, Washington, 

DC 20250-0240, telephone (202) 720-5021, or via E-mail: fvaudits@ams.usda.gov. 

13.2 Analytical testing and technical information contact. For USDA technical information 

on analytical testing, contact a member of the Laboratory Approval and Testing Division, 

S&TP, AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-

0272, telephone (202) 690-0621 or via E-mail: KerryR.Smith@ams.usda.gov. 

13.3 Sources of documents.

13.3.1 Sources of information for nongovernmental documents are as follows:

Copies of the AOAC International OMA may be obtained from: AOAC International, 481 

North Frederick Avenue, Suite 500, Gaithersburg, MD 20877-2417, telephone (301) 924-

7077. Internet address: http://www.aoac.org for nonmembers and 

http://www.eoma.aoac.org for members and AOAC OMA subscribers. 

Copies of the Food Chemicals Codex and U.S. Pharmacopeia may be purchased from: United 

States Pharmacopeia Convention, 12601 Twinbrook Parkway, Rockville, MD 20877, 

telephone (800) 227-8772 or (301) 881-0666, Fax (301) 816-8148 or on the Internet at: 

http://www.usp.org. 

13.3.2 Sources of information for governmental documents are as follows: 

Applicable provisions of the U.S. Standards for Condition of Food Containers are contained in 7 

CFR Part 42, the National Organic Program are contained in 7 CFR Part 205, the Fair Packaging 
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and Labeling Act are contained in 16 CFR Parts 500 to 503, and the Federal Food, Drug, and 

Cosmetic Act are contained in 21 CFR Parts 1 to 199. These documents may be purchased from: 

Superintendent of Documents, New Orders, P.O. Box 979050, St. Louis, MO 63197-9000. 

Credit card (Visa, MasterCard, Discover/ NOVUS, and American Express) purchases may 

be made by calling the Superintendent of Documents on (866) 512-1800, (202) 512-1800. 

These documents may also be obtained free of charge on the Internet at: 

http://www.gpo.gov/fdsys/browse/collectionCfr.action?collectionCode=CFR. 

Applicable provisions of the Child Nutrition Programs are contained in 7 CFR Parts 210, 220, 

225, and 226. Child Nutrition Program serving sizes are based on the Food Buying Guide for 

Child Nutrition Programs, available online at: http://www.fns.usda.gov/tn/foodbuying-guidechild-nutrition-programs.

Copies of Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards for Fresh 

Fruits and Vegetables is available from: FDA, Center for Food Safety and Applied Nutrition 

(CFSAN) on the Internet at: 

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation

/ProducePlantProducts/default.htm. 

Copies of Guidance for Industry: Guide to Minimize Microbial Food Safety Hazards of Freshcut Fruits and Vegetables is available from FDA, CFSAN on the Internet at: 

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation

/ProducePlantProducts/ucm064458.htm. 

Copies of Guidance for Industry - Food Producers, Processors, and Transporters: Food Security 

Preventive Measures Guidance is available online from: FDA, CFSAN on the Internet at: 

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation

/FoodDefense/ucm083075.htm.

Copies of US Standards and Inspection Instructions for Fresh Fruits and Vegetables and Other 

Special Products may be obtained from: USDA, AMS, FV, FPB, Standardization Section, 

STOP 0240, 1400 Independence Avenue, SW, Washington, DC 20250-0240 or on the 

Internet at: http://www.ams.usda.gov/standards. 

Copies of the FDA Bacteriological Analytical Manual (BAM) are available online from: FDA, 

Center for Food Safety and Applied Nutrition on the Internet at: 

http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm2006949.htm. 

 
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Copies of this CID, the U.S. Standards for Condition of Food Containers (7 CFR Part 42), and 

beneficial comments, recommendations, additions, deletions, clarifications, etc. and any data 

which may improve this CID are available from or provided to: Chief, Standardization 

Branch, USDA, AMS, FV, SCI Division, Riverside Business Park, 100 Riverside Parkway, 

Suite 101, Fredericksburg, VA 22406, telephone (540) 361-1130, Fax (540) 361-1199, via Email: CIDS@ams.usda.gov, or on the Internet at: 

www.ams.usda.gov/CommercialItemDescription. 

CIVIL AGENCY COORDINATING ACTIVITIES: 

 DOJ - BOP 

 HHS - NIH, FDA 

 USDA - FV 

 VA - OSS 

PREPARING ACTIVITY:

 USDA - FV 

Non-Discrimination Policy: The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and 

applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where 

applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual's income is derived from 

any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the 

Department. (Not all prohibited bases will apply to all programs and/or employment activities.) To File an Employment Complaint: If you 

wish to file an employment complaint, you must contact your agency's EEO Counselor (PDF) within 45 days of the date of the alleged 

discriminatory act, event, or in the case of a personnel action. Additional information can be found online at 

http://www.ascr.usda.gov/complaint_filing_file.html. To File a Program Complaint: If you wish to file a Civil Rights program complaint of 

discrimination, complete the USDA Program Discrimination Complaint Form (PDF), found online at 

http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a 

letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of 

Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email 

at program.intake@usda.gov. Persons with Disabilities: Individuals who are deaf, hard of hearing or have speech disabilities and you wish to 

file either an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in 

Spanish). Persons with disabilities who wish to file a program complaint, please see information above on how to contact us by mail directly or 

by email. If you require alternative means of communication for program information (e.g., Braille, large print, audiotape, etc.) please contact 

USDA's TARGET Center at (202) 720-2600 (voice and TDD).