FSC 8925

METRIC 

A-A-20333A

September 6, 2019

SUPERSEDING

A-A-20333

August 28, 2000

COMMERCIAL ITEM DESCRIPTION

TRAIL MIX

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers trail mix, a high energy food consisting of dried fruits, nuts, and/or 

seeds, candy, and chocolate, packed in commercially acceptable containers, suitable for use by 

Federal, State, local governments, and other interested parties. Please note: This document 

does not guarantee purchase of this item by USDA.1

2. PURCHASER NOTES.

2.1 Purchasers must specify the following:

• Nuts and fruits attributes desired (Sec. 3.1 and 3.2).

• Roasting, flavorings, and agricultural practices desired (Sec. 3.4).

• Percent quantity of ingredients by weight (Sec 6.3).

• When analytical requirements are different than specified (Sec. 7.2).

• When compliance with analytical requirements must be verified (Sec. 7.2).

• Manufacturer’s/distributor’s certification (Sec. 10.3) or USDA certification (Sec. 10.4).

2.2 Purchasers may specify the following:

• Pan-coated candies, chocolates, seeds and legumes, and savory snacks desired (Sec. 3.3).

• Food Defense (Sec. 10.1) and Manufacturer’s Quality Assurance (Sec. 10.2). Purchaser may 

specify one of the following combinations: Sec. 10.1.1 with 10.2.1 or 10.1.2 with 10.2.2.

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

3. CLASSIFICATION. The trail mix must conform to the following list which must be 

specified in the solicitation, contract, or purchase order.

1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs.
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3.1 Nut types, almond skins, walnut colors, and walnut coatings, sizes, and peanut types.

2

Nut type I - Shelled almonds

Almond skin A - Unblanched (natural) - skin intact

Almond skin B - Blanched - skin removed

Nut type II - Shelled walnuts (Juglans regia)

Walnut color 1 - Light

Walnut color 2 - Light amber

Walnut color 3 - Combination of light and light amber

Walnut coating a - Antioxidant coating3

Walnut coating b - Uncoated

Nut type III - Shelled peanuts, blanched and skins removed

Peanut type (1) - Virginia

Peanut type (2) - Runner

Peanut type (3) - Spanish

Nut type IV - Shelled cashews

Nut type V - Shelled filberts (hazelnuts)

Nut type VI - Shelled pecans

Nut type VII - Shelled pistachios

Nut type VIII - Coconut

Nut type IX - Other (as specified by the purchaser)

Size (a) - Whole

Size (b) - Diced (almonds, walnuts, and filberts)

Size (c) - Pieces (almonds, walnuts, and cashews)

Size (d) - Halves (walnuts and pecans)

Size (e) - Halves and pieces (walnuts and pecans)

Size (f) - Small pieces (walnuts)

Size (g) - Splits (separated half of the kernel) (peanuts, cashews, and pistachios)

Size (h) - Butts (kernels broken crosswise either evenly or unevenly) (cashews)

Size (i) - Whole and broken (filberts)

Size (j) - Diced (filberts)

Size (k) - Chips (wide thin strips) (coconut)

Size (l) - Flakes (flat strips) (coconut)

Size (m) - Other (as specified by the purchaser)

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 3 May be used to prevent oxidative rancidity and increase the walnuts shelf life.
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3.2 Dried fruit types, styles, raisin sizes, piece sizes, coatings, and preparation methods.

4

Dried fruit type I - Pitted plums, whole and/or pieces

Dried fruit type II - Date pieces

Dried fruit type III - Raisins

Style A - Natural seedless (dark brown color and dried under the sun)

Style B - Dipped seedless (light brown color, bathed in hot water, and mechanically 

dehydrated)

Style C - Seedless Zante currants (very dark in color, miniature raisin with a tangy flavor5

)

Raisin size 1 - Select

Raisin size 2 - Small

Raisin size 3 - Mixed

Dried fruit type IV - Fig pieces

Style A - White figs: Calimyrna, Adriatic, Kadota varieties

Style B - Black figs: Mission

Style C - Blended varieties of black and white figs

Dried fruit type V - Pears

Dried fruit type VI - Pineapple

Dried fruit type VII - Apricots

Dried fruit type VIII - Papaya

Dried fruit type IX - Mangoes

Dried fruit type X - Banana6

Dried fruit type XI - Peaches6

Dried fruit type XII - Apples6

Dried fruit type XIII - Cherries6

Style A - Sweet

Style B - Red tart

Dried fruit type XIV - Blueberries6

Style A - Cultivated

Style B - Wild

Dried fruit type XV - Strawberries6

Dried fruit type XVI - Cranberries6

Dried fruit type XVII - Other (as specified by the purchaser)

4 See footnote 2 on page 2. 5 Raisin sizes are not applicable to currants.

6 Reference CID for Fruits, Infused and Dried, A-A-20299 for quality requirements.
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Piece size a - Diced (plums, dates, figs, pineapple, papaya, mangoes, peaches, apples, cherries, 

and cranberries)

Piece size b - Extruded (provides a uniform product based on specific sizes specified) (date 

pieces and fig pieces)

Piece size c - Sliced (pineapple, papaya, mangoes, cherries, blueberries, strawberries, and 

cranberries)

Piece size d - Sliced (various sizes by width) (longest measurement obtainable by measuring at 

right angles to a line running from stem end to calyx end)

Piece size e - Halves - various sizes by diameter (measured across the face of the fruit when 

restored to its normal shape) (apricots, peaches, and apples)

Piece size f - Chip (wide thin chips) (banana)

Piece size g - Whole (cherries, blueberries, and cranberries)

Piece size h - Other (as specified by the purchaser)

Coating (1) - Dextrose (plums, date pieces, raisins, fig pieces, pears, peaches, and apples)

Coating (2) - Vegetable oil (plums, raisins, pears, peaches, and apples)

Coating (3) - Oat flour (date pieces and fig pieces)

Coating (4) - Rice flour (fig pieces)

Coating (5) - Other (as specified by the purchaser)

Preparation method (i) - Processed with sulfur dioxide (SO2)

7 (fig pieces, pears, pineapple, 

apricots, papaya, peaches, and apples)

Preparation method (ii) - Processed without SO2

Preparation method (iii) - Evaporation (banana, peaches, apples, blueberries, cranberries, and 

strawberries)

Preparation method (iv) - Infusion (banana, peaches, apples, blueberries, cranberries, and 

strawberries)

Preparation method (v) - Potassium sorbate

3.3 Pan-coated candies, chocolates, seeds and legumes, and savory snacks.

8

Type I - Pan-coated candy

Style A - Chocolate (21 Code of Federal Regulations (CFR) Part 163)

Style B - Peanut butter (21 CFR §164.150)

Style C - Fruit

Style D - Other (as specified by the purchaser)

7 Sulfur dioxide (SO2) is used in the drying process to prevent enzymatic browning and aid in color retention. 8 See footnote 2 on page 2.
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Type II - Chocolates

Style A - Chips

Style B - Morsels

Style C - Chunks

Chocolate 1 - Semi-sweet chocolate (21 CFR §163.123)

Chocolate 2 - Dark chocolate

Chocolate 3 - White chocolate (21 CFR §163.124)

Chocolate 4 - Other (as specified by the purchaser)

Type III - Seeds and legumes (hulled)

Style A - Sunflower seeds

Style B - Pumpkin seeds

Style C - Sesame seeds

Style E - Whole soybean

Style F - Soy nut

Style G - Other (as specified by the purchaser)

Type IV - Carob (21 CFR §184.1343)

Type V - Savory snacks

Style A - Pretzels

Style B - Sesame sticks

Style C - Corn kernels

Style D - Other (as specified by the purchaser)

Type VI - Other (as specified by the purchaser)

3.4 Roasting, flavorings and agricultural practices.

9

Roasting A - Dry roasted (almonds, peanuts, cashews, filberts, pistachios, seeds and legumes)

Roasting B - Oil roasted (almonds, peanuts, and cashews)

Roasting C - Not roasted (raw) (almonds, cashews, filberts, pecans, pistachios, seeds and 

legumes)

Flavoring 1 - Salted

Flavoring 2 - Coated10

Flavoring 3 - Seasoned11

Flavoring 4 - Unflavored

9 See footnote 2 on page 2.

10 Flavored coating such as chocolate, yogurt, honey, etc., will be specified by the purchaser. 11 Seasonings such as taco, Cajun, BBQ, nacho, etc., will be specified by the purchaser.
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Agricultural practice a - Conventional

Agricultural practice b - Organic

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 trail mix must be processed in accordance with Current Good 

Manufacturing Practice (CGMP) (21 CFR Part 110) or the Current Good Manufacturing 

Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (21 CFR Part 

117) in effect on the date of the solicitation, contract, or purchase order, and as applicable to the 

production facility.

5.2 Food defense. The trail mix must be processed and transported in accordance with

Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121). This 

document 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 defense

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 ingredients. When organic trail mix is specified in the solicitation, contract, or 

purchase order, the organic trail mix 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 Date of pack requirements. Unless otherwise specified in the solicitation, contract, or 

purchase order, the trail mix must be manufactured from the latest year’s crop.
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5.5 Shelf life. Once the trail mix is packaged, the trail mix must have a remaining shelf life of at 

least six months when the product is stored in a cool dry location not exceeding 15.5°C (60°F). 

NOTE: The shelf life may be doubled if the trail mix is kept at refrigerated temperature below 

4.4°C (40°F).

6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Drying by evaporation. Fruit is dried in warm temperatures causing the moisture to 

evaporate. Low humidity allows moisture to move quickly from the food to the air. Air current 

speeds up drying by moving the ambient air away from the food.

6.1.2 Drying by infusion. Fruit is soaked in a sugar solution. The moisture from the fruit flows 

into the surrounding syrup, partially drying the fruit.

6.2 Labeling. All ingredients must be declared by their common or usual name in descending 

order of predominance by weight (21 CFR §101.4(a)) unless exempted by 21 CFR §101.100.

6.3 Percentage of ingredients. The purchaser must specify the ingredients and percentage of 

each ingredients required in the trail mix in the solicitation, contract, or purchase order. The 

more ingredients included in the trail mix, the smaller the percentage of each ingredient included. 

NOTE: The total of all ingredients used in the trail mix must equal 100 percent. The following 

are examples of possible trail mixes:

Example 1

Dried cranberries, whole or dried cherries, whole, red tart 20.0%

Dried date pieces, diced, coated with dextrose 20.0%

Dried fig pieces, diced, coated with dextrose, no SO2 20.0%

Dried pitted plums, diced, coated with dextrose 20.0%

Shelled walnuts, light amber, small pieces 20.0%
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Example 2

Raisins, natural seedless, select, coated with vegetable oil 15.0-20.0%

Shelled peanuts, Virginia blanched, yogurt coated 15.0-20.0%

Shelled peanuts, Virginia blanched, oil roasted 15.0-20.0%

Dried date pieces, diced, coated with dextrose 10.0-15.0%

Hulled seeds, sunflower, not roasted 10.0-15.0%

Raisins, natural seedless, select, yogurt coated 10.0-15.0%

Shelled almonds, unblanched, whole, not roasted, yogurt coated 5.0-10.0%

Example 3

Shelled almonds, unblanched, whole, not roasted 15.0-20.0%

Shelled walnuts, combination, halves and pieces 15.0-20.0%

Chocolate chips, semi-sweet chocolate 10.0-20.0%

Dried, diced, plums, coated with vegetable oil or dextrose 5.0-10.0%

Raisins, natural seedless, select, coated with vegetable oil 5.0-10.0%

Dates, diced, coated with dextrose 5.0-10.0%

Dried apricots, diced, processed with SO2 5.0-10.0%

Dried pears, diced, processed with SO2 5.0-10.0%

Dried fig pieces, black or white figs, coated with dextrose 5.0-10.0%

6.4 Ingredients.

6.4.1 Raw ingredients.

Table I. Shelled Nuts

PRODUCT QUALITY REQUIREMENTS

Almonds U.S. No. 1 or better

Walnuts U.S. No. 1 for shell and foreign matter content, U.S. 

Commercial or better for all other standards

Virginia type peanuts U.S. No. 1 or better for whole peanuts, U.S. Virginia 

Splits for split peanuts

Runner type peanuts U.S. No. 1 Runner or better for whole peanuts, U.S. 

Runner Splits for split peanuts

Pecans U.S. No. 1

Cashews, filberts, and coconuts Good Commercial Quality

Pistachios U.S. Extra No. 1
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Table II. Dried Fruits

PRODUCT QUALITY REQUIREMENTS

Pitted plums (dried prunes) U.S. Grade B or better

Raisins U.S. Grade A for capstems. U.S. Grade B for maturity 

and other defects

Date pieces U.S. Grade C (Dry) or better

Figs U.S. Grade B or better for Diced Figs. Meet U.S. Food 

and Drug Administration (FDA) tolerances for Defect 

Action Levels for fig paste, FDA/GCP 500.35, 8.96 for 

Extruded Figs

Peaches U.S. Grade A for pieces of pits, U.S. Grade B or better 

for all other defects

Pears U.S. Grade B or better

Apples U.S. Grade B or better

Apricots U.S. Grade A for pieces of pits, U.S. Grade B or better 

for all other defects

Pineapple, Banana, Papaya, 

Mangoes, Cherries, Blueberries, 

Strawberries, Cranberries

Good Commercial Quality

6.4.2 Processing oil. The dried cherries, blueberries, plums, strawberries, and cranberries must 

be sprayed lightly with sunflower oil or other vegetable oil not greater than 1 percent to prevent 

clumping. All oils including roasting and coating oils used in processing shall be refined oil. No 

coconut, palm, or palm kernel oil will be used in the roasting process. The oil must be 

thoroughly refined, deodorized, and free from rancidity and objectionable flavors. In addition, 

roasting oils must be stabilized with suitable antioxidants.

6.4.3 Salt. When used, the salt must be Food Chemicals Codex (FCC) purity, white, refined 

sodium chloride with or without anticaking agents, free from extraneous matter.

6.4.4 Additional processing ingredients. When used, all additional ingredients must meet the 

standards specified in the FCC or, in the absence of FCC specification at a minimum, meet the 

specifications for quality set by the U.S. Pharmacopeia (USP)-National Formulary quality. The 

additional ingredients must be approved for those particular uses by FDA’s regulations on food 

additives (21 CFR Part 170) or Direct Food Substances Affirmed as Generally Recognized as 

Safe (GRAS) requirements (21 CFR Part 184).

6.5 Finished product.

6.5.1 Flavor and aroma. The trail mix will have no foreign odors or flavors, such as, but not 

limited to, stale, yeasty, burnt, musty, rancid, or moldy.
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6.5.2 Color. The dried fruit processed with SO2 must have a bright color that is typical of the 

fruit variety. The roasted nuts will be slightly browned.

6.5.3 Consistency. The trail mix must be free flowing with minimal clumps and stickiness.

6.5.4 Preservatives. Dried pitted plums over 25 percent moisture and dried figs over 22 percent 

moisture will be processed with at least 400 parts per million (ppm) and less than 1,200 ppm of 

potassium sorbate. Dried peaches, pears, apples, pineapple, papaya, figs, and apricots processed 

with SO2 to protect the color will be processed with less than 2,500 ppm SO2.

6.6 Aflatoxin testing. When raw nuts are specified by the purchaser to be used in the trail mix, 

the nuts must be tested by Science and Technology Program (S&TP), Agricultural Marketing 

Service (AMS), USDA for aflatoxin. The aflatoxin content of the finished product will not be 

greater than 15 parts per billion (ppb) as evidenced by an AMS, USDA certificate. When trail 

mix is certified by the manufacturer, a Certificate of Analysis as verification of aflatoxin testing 

will be provided by the manufacturer. The aflatoxin content of the finished product must not be 

greater than 15 ppb.

6.7 Foreign material/defects. Trail mix components that have a FDA tolerance for Defect 

Action Levels must not exceed the tolerances specified in 21 CFR §110.110. All other nuts and 

fruits with additional defects must meet the requirements in Table III. All additional ingredients 

must be clean, sound, wholesome, and free from foreign material, such as, but not limited to, 

extraneous plant material, dirt, plastic, insects, insect pieces or rodent or insect infestation.

TABLE III. Product defect limits for ingredients not covered by the Defect Action Levels 

Product Defect Tolerance

Shelled raw nuts Rancidity, mold, decay, 

insect or worm injury

Less than 2 percent by weight

Dried diced plums Pits or pit fragment 2mm 

(0.08 inches) with attached 

fruit

Less than 0.1 percent by 

weight

Dried diced figs Stem count Less than 10 per 0.45 

kilogram (kg) (1 pound (lb))

Dates Calyxes None

Cherries Pits Practically free of pits with a 

maximum of 1 pit per 2.27 kg 

(5 lb)
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7. ANALYTICAL REQUIREMENTS.

7.1 Analytical and microbiological requirements. Unless otherwise specified in the 

solicitation, contract or purchase order, the following analytical and microbiological 

requirements for the trail mix must conform to those in Tables IV and V:

TABLE IV. Individual fruit and nut analytical and microbiological requirements

Products Aerobic 

(Standard) Plate 

Count

Yeast and Mold Coliform

Apricots, apples, 

peaches, papaya, 

pears, pineapple, 

banana, cherries, 

blueberry, 

strawberries, and 

cranberries

Less than 1,000 

per gram (g) in 

any sample

Less than 1,000 

Colony Forming 

Units (CFU) per g

Less than 10 per g using 

the Most Probable 

Number (MPN) technique

Figs Less than 100,000 

per g in any 

sample

Less than 20,000 

CFU per g

Less than 100 per g using 

the MPN technique

Dates Less than 50,000 

per g in any

sample

Less than 5,000 CFU 

per g

Less than 100 per g using 

the MPN technique

Coconut Less than 5,000 

per g in any 

sample

Less than 1,000 CFU 

per g

Less than 10 per g using 

the MPN technique

Plums Less than 1,000 

per g in any 

sample average 

with up to 2,000 

per g in 20 

percent of the 

samples

Less than 500 CFU 

per g sample average 

with up to 1,000 per g 

in 20 percent of the 

samples

Less than 100 per g using 

the MPN technique

All other nut types -- Less than 5,000 CFU 

per g

Less than 200 per g using 

the MPN technique
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TABLE V. Additional analytical and microbiological requirements

Test Requirement

Moisture Finished product will not exceed 25.0 percent12

E. coli Less than 10 per g using the MPN technique

S. aureus Less than 10 per g using the MPN technique

Aflatoxin - peanuts, walnuts, and filberts Less than 15 ppb

Potassium sorbate More than 400 ppm and less than 1,200 ppm

SO2 Less than 2,500 ppm in each individual dried fruit 

processed with SO2

SO2 Less than 10 ppm when the fruits are processed 

without SO2

7.2 Analytical verification. Purchaser must specify manufacturer’s/distributor’s certification 

(Sec. 10.3) or USDA certification (Sec. 10.4).

7.3 USDA verification procedures. When USDA certification (Sec. 10.4) is specified in the 

solicitation, contract, or purchase order, analytical testing must be performed as follows.

7.3.1 Product verification sampling. When USDA verification of analytical requirements is 

specified in the solicitation, contract, or purchase order, analytical testing must be performed on 

subsamples of packages randomly selected from the lot. The number of subsamples must be 

based on USDA inspection service sampling procedures and plans (7 CFR §52.38). The contents 

of each will be used to create a composite sample that will be used in the analytical testing.

7.3.2 Analytical testing and reporting. When specified in the solicitation, contract, or 

purchase order, the analyses must be made in accordance with the following methods from the 

AOAC International Official Methods of Analysis (OMA) or as specified in Table VI. Any 

result not conforming to the analytical requirements may be cause for rejection of the lot.

12 It is recommended that the tree nuts that go into the finished product be below 4 percent moisture to prevent the nuts from becoming soft from 

moisture migration (osmotic gradient) from the fruit.
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TABLE VI. Analytical testing and reporting

Test Method Reported as

Sample preparation 935.52 --

Moisture (when mix contains

more than 50 percent nuts)

925.40 Nearest 0.1 percent

Moisture (when mix contains 

less than 50 percent nuts)

934.06 Nearest 0.1 percent

SO2 990.28 Nearest ppm

Potassium sorbate 983.16 Nearest ppm

Aerobic (Standard) Plate 

Count

966.23 and/or 990.12 CFU per g

Yeast and Mold 997.0213 CFU per g

Coliform 996.24 and/or 992.30, 991.14 MPN per g or CFU per g

E. coli 996.2, and/or 992.30, 991.14 MPN per g or CFU per g

S. aureus 987.09 and/or 2003.07, 2003.08, 

2003.11

MPN per g or CFU per g

Aflatoxin - peanuts, walnuts, 

and filberts

998.03 and 991.31 Nearest ppb

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

distributor must certify that the trail mix provided meets the salient characteristics of this CID, 

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

trail mix offered for sale in the commercial market. The purchaser reserves the right to require 

proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered trail mix must comply with all 

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

preparation, packaging, labeling, storage, distribution, and sale of the trail mix in the commercial 

marketplace. Delivered trail mix must comply with all applicable provisions of the Federal 

13 Compendium of Methods for the Microbiological Examination of Foods, Fifth Edition, 2015, Chapter 21.
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Food, Drug, and Cosmetic (FD&C) Act, the Fair Packaging and Labeling Act, and regulations 

promulgated thereunder. When a known allergen is included in the trail mix, the trail mix must

comply with the allergen labeling requirements of the FD&C Act. Major allergens identified in 

the FD&C Act include: wheat, fish, milk, soy, tree nuts, eggs, peanuts, and Crustacean shellfish 

or those in effect on the date of the solicitation, contract, or purchase order.

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.3, or 10.4. 

Purchaser may specify one of the following combinations: 10.1.1 with 10.2.1, or 10.1.2 with 

10.2.2.

10.1 Food defense. When required in the solicitation, contract, or purchase order, a Food 

Defense Systems Survey (FDSS) must be conducted by USDA, AMS, Specialty Crops Program 

(SCP), Specialty Crops Inspection (SCI) Division. 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 must 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.

10.1.1 FDSS. When required in the solicitation, contract, or purchase order, a FDSS must be 

conducted by USDA, AMS, SCP, SCI Division. The FDSS 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 FDSS verifies the participating company’s 

adherence to the Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR 

Part 121).

10.1.2 Food defense section of the Plant Systems Audit (PSA). When required in the 

solicitation, contract, or purchase order, a food defense audit will be conducted as part of the 

PSA. The audit will be conducted by USDA, AMS, SCP, 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. The food defense 

section of the PSA verifies the participating company’s adherence to the Mitigation Strategies to 

Protect Food Against Intentional Adulteration (21 CFR Part 121).

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

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

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

12 months prior to providing a bid or no later than 10 business days from the date of the 

awarding of the contract. Failure to provide this documentation within the proper time frame 

may result in the contract being terminated for cause.
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10.2.1 Plant survey. A plant survey conducted by USDA, AMS, or other survey performed by 

a third party auditing service is required within 12 months prior to the date of the awarding of the 

contract. The plant survey audit verifies that, at the time of the survey, the manufacturer 

produces products in a clean, sanitary environment in accordance with CGMP (21 CFR Part 110)

or the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive 

Controls for Human Food (21 CFR Part 117) in effect on the date of the solicitation, contract, or 

purchase order, and as applicable to the production facility.

10.2.2 PSA. A PSA conducted by USDA, AMS, or other audit performed by a third party 

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

The PSA verifies the manufacturer's capability to produce products in a clean, sanitary 

environment in accordance with CGMP (21 CFR Part 110) or the Current Good Manufacturing 

Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (21 CFR Part 

117) in effect on the date of the solicitation, contract, or purchase order as applicable to the 

production facility, and verifies that the manufacturer has in place an internal quality assurance 

program.

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

or purchase order, the manufacturer/distributor must certify that the trail mix delivered meets or 

exceeds the requirements of this CID. The manufacturer/distributor must certify via a Certificate 

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

mix meets the analytical requirements specified in Sec. 7 of this CID.

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

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

inspectors, must be the certifying program. SCI Division inspectors must certify the quality and 

acceptability of the trail mix in accordance with SCI Division procedures, which include 

selecting random samples of the trail mix, evaluating the samples for conformance with the 

salient characteristics and analytical requirements 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 trail mix 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.

12. USDA INSPECTION NOTES. When Sec. 10.4 is specified in the solicitation, contract, 

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

of samples of trail mix and compliance with requirements in the following areas:
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• 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, AMS, Science and Technology Program 

(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 services.

13.1.1 USDA certification. For USDA certification contact: Associate Director, Inspection 

Operations, SCI Division, SCP, AMS, USDA, Room 1536 South Building, STOP 0240, 1400 

Independence Avenue, SW, Washington, DC 20250-0240, telephone (202) 720-2482, fax 

(202) 720-0393, or via E-mail: Nathaniel.Taylor@usda.gov.

13.1.2 USDA FDSS, plant survey, and PSA. For a USDA FDSS, plant survey, and PSA 

contact the Chief, Auditing Services Branch, SCI Division, SCP, AMS, USDA, Room 0711

South Building, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247, 

telephone (202) 720-5021, fax (866) 230-9168, or via E-mail: SCAudits@usda.gov.

13.1.3 Analytical testing and technical information. For USDA technical information on 

analytical testing, contact the Laboratory Approval and Testing Division, S&TP, AMS, 

USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, 

telephone (202) 690-4089 or via E-mail: KerryR.Smith@usda.gov.

13.2 Sources of documents.

13.2.1 Sources of information for nongovernmental documents are as follows:

Copies of the AOAC International OMA may be obtained from: AOAC International, 2275 

Research Boulevard, Suite 300, Rockville, MD 20850-3250, 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.
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13.2.2 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 

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.

Copies of U.S. standards and inspection instructions for fruits, vegetables, and other specialty 

products may be obtained from: USDA, AMS, SCP, SCI Division, 831 Mitten Road, Room 

200, Burlingame, CA 94010, telephone (650) 552-9073, fax (650) 552-9147, or via E-mail: 

depot@usda.gov or on the Internet at:

http://www.ams.usda.gov/grades-standards/how-purchase-equipment-and-visual-aids.

Questions and comments on the U.S. standards and inspection instructions for fruits, vegetables, 

and other specialty products may be directed to: USDA, AMS, SCP, SCI Division, Riverside 

Business Park, 100 Riverside Parkway, Suite 101, Fredericksburg, VA 22406-1016 or on 

the Internet at: http://www.ams.usda.gov/grades-standards.

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

available from: Director, SCI Division, SCP, AMS, USDA, Room 1536 South Building, 

STOP 0240, 1400 Independence Avenue, SW, Washington, D.C. 20250-0240, via E-mail: 

CIDS@usda.gov or on the Internet at: http://www.ams.usda.gov/grades-standards/cids

and https://www.gpo.gov/fdsys/pkg/CFR-2015-title7-vol2/pdf/CFR-2015-title7-vol2-

part42.pdf.

CIVIL AGENCY COORDINATING ACTIVITY:

DOJ - BOP

HHS - FDA

USDA - SCP

VA - OSS

PREPARING ACTIVITY:

USDA - SCP

Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations 

and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited 
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18

from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, 

disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation 

for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and 

complaint filing deadlines vary by program or incident. 

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American 

Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA 

through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. 

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to 

File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the 

information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to 

USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, 

Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. 

USDA is an equal opportunity provider, employer, and lender.