FSC 8915

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June 15, 2016

SUPERSEDING

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September 30, 2010

COMMERCIAL ITEM DESCRIPTION

GREEN ONIONS, FRESH, WHOLE AND DICED, READY-TO-USE

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers ready-to-use whole and diced fresh green onions (green onions) 

(commonly known as scallions) packed in commercially acceptable containers, suitable for use 

by the 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:

- Size(s), style(s), and agricultural practice(s) required of green onions (Sec. 3).

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

- When microbiological requirements need to be verified (Sec. 7.4).

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

2.2 Purchasers may specify the following:

- 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 10.1 or one of the following combinations: 10.2 with 10.3.1, 10.2 with 

10.3.2, 10.3 with 10.3.1, 10.3 with 10.3.2, or 10.3 with 10.3.3.

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

3. CLASSIFICATION. The green onions must conform to the following list as specified in the 

solicitation, contract, or purchase order.

 

1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs.

METRIC
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Sizes, styles and agricultural practices.

2

Size I - Small 0.635 to 1.27 cm (1/4 to 1/2 in) in diameter

Size II - Medium 1.27 to 2.54 cm (1/2 in to 1 in) in diameter

Size III - Other (as specified by the purchaser)

Style A - Whole

Style B - Diced

Style C - Other (as specified by the purchaser)

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 green onions must be harvested and handled in accordance with the Federal

Food and Drug Administration’s (FDA’s) Guidance for Industry: Guide to Minimize Microbial 

Food Safety Hazards for Fresh Fruits and Vegetables3

, GAP and GHP. The green onions must

be processed in accordance with current Good Manufacturing Practices (GMP) (21 Code of 

Federal Regulations (CFR) Part 110) and FDA’s Guidance for Industry: Guide to Minimize 

Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables.

4 The green onions must be 

transported to warehouse, graded, bagged or boxed and shipped in accordance with FDA’s 

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

Preventive Measures Guidance.

5

5.2 Food defense. The green onions must be processed and transported in accordance with the 

FDA’s Guidance for Industry: Food Producers, Processors, and Transporters: Food Security

 

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.

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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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 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 post-production finished product.

5.3 Organic green onions. When organic green onions are specified in the solicitation, contract, 

or purchase order, the green onions must be grown following organic agricultural practices and 

processed in accordance with the requirements of the National Organic Program (7 CFR Part 

205). A Certificate of Organic Operation must be provided to verify that the product was 

processed in accordance with the USDA organic requirements. Non-synthetic and synthetic 

substances allowed in organic handling are listed in 7 CFR § 205.605, National List of Allowed 

and Prohibited Substances.

5.4 Temperature. The green onions must be kept under refrigeration to maintain quality. 

Unless otherwise recommended, the green onions preparation, storage, and delivery temperatures 

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

5.5 Shelf life. The Style A whole green onions shall have a shelf life of seven to ten days when 

stored under refrigeration. The Style B diced green onions shall have a shelf life of two days 

after production when stored under refrigeration.

6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Whole. Green onions must have fairly well trimmed bulbs, long white to green shanks

(bottom portion) with tender green leaves, usually with 6-9 onions per bunch.

6.1.2 Diced. Green onions are cut into small cubes not smaller than 0.32 cm (1/8 in) (unless 

otherwise specified in the solicitation, contract or purchase order).

6.2 Raw ingredients. The green onions must be U.S. No. 2 grade or better of the U. S. 

Standards for Grades of Common Green Onions.

6.3 Preparation. The commonly cultivated green onions (Allium cepa) must be cleaned by 

washing thoroughly with potable water to remove soil and sorted to remove any that are diseased 

5 See footnote 5 on page 2.
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or otherwise damaged. The roots must be removed and the bulbs well-trimmed in accordance 

with good commercial practice.

6.4 Finished Product.

6.4.1 Aroma and flavor. The green onions must possess acceptable aroma and flavor

characteristic of mild onion.

6.4.2 Color and appearance. The green onions must possess good exterior color and 

appearance, white to green shank (bottoms) and bright green color leaves. The green onions

must be free from brown discoloration which affects the appearance of the products.

6.4.3 Texture. The green onions must be crisp and firm, but not tough, fibrous, or mushy. The 

green onions must possess a practically uniform texture.

6.4.4 Defects. The green onions must be free from defects which materially detract from their 

appearance or edibility. Presence of any decay, off-odor, off-color, or foreign material (e.g., 

metal, glass, stone, dirt, paint, or insect parts) will be cause for rejection of the lot.

6.4.5 Uniformity of size. The green onions must not have more than 5 percent, by weight, not 

conforming to any one size requirement. Green onions (Style A) tops must be evenly clipped not 

more than 30.48 cm (12 in) or less than 20.32 cm (8 in).

7. ANALYTICAL REQUIREMENTS.

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

purchase order, microbiological requirements for green onions must be as follows:

Test Tolerance

Salmonella Must be negative

Generic E. coli Less than 3 per gram (g) using Most Probable 

Number (MPN) technique or less than 10 Colony 

Forming Units (CFU) per g.6

E. coli O157:H7 Must be negative

Non-O157:H7 STEC7 Must be negative

Coagulase positive Less than 3 per g using MPN technique or less

 Staphylococcus aureus than 10 CFU per g.6

Listeria monocytogenes Must be negative

 

6 Findings indicate zero colonies (CFU) per plate or zero tubes producing gas for MPN

7 Shiga-toxin Escherichia coli (STEC)
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7.2 Product verification. When USDA verification of microbiological requirements is

specified in the solicitation, contract, or purchase order, the following procedures will be 

followed. Microbiological testing must be performed on a composite sample. The composite 

sample must be 227 g (8 oz) prepared from randomly selected subsamples. Subsamples must be 

a minimum of one bunch (whole) or bag(s) of green onions and must contain the appropriate 

number of bunches (whole) or bag(s) of green onions necessary to yield a 227 g (8 oz) sample 

when composited.

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

in Sec. 7.2. The test portion size for testing Salmonella and coagulase positive Staphylococcus

aureus will be 25 g (0.88 oz). The test portion size for testing generic E. coli, E. coli O157:H7, 

non-O157:H7 STEC7, and Listeria monocytogenes will be 50 g (1.76 oz).

7.4 Microbiological test methods. When specified in the solicitation, contract, or purchase 

order, the analyses must be made in accordance with the following methods of AOAC 

International Official Methods of Analysis (OMA) or as specified below.

Test Method

Salmonella 967.26 or Section C-7, Ch. 58

Generic E. coli 991.14, 966.23, 966.24 or Sections C, D, F, Ch. 48

E. coli O157:H7 996.09 or Sections K through R, Ch. 4a and 

Appendix 19

Non-O157:H7 STEC7 Ch. 4a, Section R Diarrheagenic E. coli8 or U.S. 

Food Emergency Response Network (FERN) SOP 

No: FERN-MIC.0003.00a-d9

Coagulase positive 2003.07, 975.55, 987.09 or Direct Plate Count,

 Staphylococcus aureus Ch. 128

Listeria monocytogenes 997.03 or Sections C, D, E, Ch. 108

7.5 Test results. The test results for Salmonella, E. coli O157:H7, Non-O157:H7 STEC7 and 

Listeria monocytogenes must be reported as positive or negative. The test results for generic E. 

coli and coagulase positive Staphylococcus aureus must be reported to the nearest MPN or to the 

nearest CFU per g. Any result not conforming to the microbiological requirements will be cause 

for rejection of the lot.

 

7 See footnote 7 on page 4.

8 8th Edition, FDA Bacteriological Analytical Manual (BAM) or the FDA BAM Online 9 SOP No: FERN-MIC.0003.00a-d, “Procedures for the Detection of Shiga-toxin Escherichia coli (STEC), serotype O157 and non-O157 in Food” 

is available for FERN Laboratories online through http://fernlab.org/.
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8. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor must certify that the green onions provided must meet the salient characteristics of 

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

the same green onions offered for sale in the commercial market. The purchaser reserves the 

right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered green onions must comply with all 

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

packaging, labeling, storage, distribution, and sale of the green onions in the commercial 

marketplace. Delivered green onions must comply with all applicable provisions of the Federal 

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 green onions, the green 

onions must comply with the allergen labeling requirements of the FD&C Act.

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

addition, purchaser may specify 10.1 or one of the following combinations: 10.2 with 10.3.1, 

10.2 with 10.3.2, 10.3 with 10.3.1, 10.3 with 10.3.2, or 10.3 with 10.3.3.

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, Agricultural 

Marketing Service (AMS). A GAP audit must be performed at the site where the green onions

are grown and a GHP audit must be performed at the packing house where the green onions 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 Vegetables3 and does not guarantee a safe product.

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

Defense System 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.

3 See footnote 3 on page 2.
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10.2.1 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 FDA’s Guidance for Industry - Food Producers, Processors, and 

Transporters: Food Security Preventive Measures Guidance.

5

10.2.2 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 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 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 awarding of 

the contract. Failure to provide this documentation within the proper time frame may result in 

the contract being terminated for cause.

10.3.1 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. An AMS plant survey audit verifies that, at the time of the survey, 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).

10.3.2 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. 

An AMS PSA 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), and verifies that the manufacturer has in 

place an internal quality assurance program.

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

AMS, or other Hazard Analysis Critical Control Point (HACCP) plan verification audit 

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

5 See footnote 5 on page 2
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awarding of the contract. An AMS QTV audit verifies that 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).

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

or purchase order, the manufacturer/distributor must certify that the green onions distributed 

meet or exceed 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 green onions meet the analytical requirements specified in Sec. 7 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 USDA, AMS, SCP, SCI Division

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

acceptability of the green onions in accordance with SCI Division procedures, which include 

selecting random samples of the green onions, 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 green 

onions 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 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 green onions, 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, Science and Technology Program 

(S&TP) laboratory for analysis.

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

order).
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13. REFERENCE NOTES.

13.1 USDA services.

13.1.1 USDA certification and plant survey. For a USDA certification and plant survey 

contact the 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@ams.usda.gov.

13.1.2 USDA FDSS and PSA. For a USDA FDSS and PSA contact the Chief, Auditing 

Services Branch, SCI Division, SCP, AMS, USDA, STOP 0240, 1400 Independence Avenue, 

SW, Washington, DC 20250-0240, telephone (202) 720-5021, fax (202) 260-8927, or via Email: fvaudits@ams.usda.gov.

13.1.3 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. 

13.2 Sources of documents.

13.2.1 Source of information for nongovernmental document is 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. 

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 is contained in 7 CFR Part 205, the Fair Packaging 

and Labeling Act is contained in 16 CFR Parts 500 to 503, and the Federal FD&C Act is 

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

Preventive Measures Guidance is available online from: FDA, Center for Food Safety and 

Applied Nutrition (CFSAN) on the Internet at: 

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

/FoodDefense/ucm083075.htm.

Copies of the Standard Operating Procedure No: FERN-MIC.0003.00a-d, “Procedures for the 

Detection of Shiga-toxin Escherichia coli (STEC), serotype O157 and non-O157 in Food” is 

available for FERN Laboratories online from U.S. Food Emergency Response Network 

Elexnet website at: 

https://www.elexnet.com/portal/server.pt?open=512&objID=201&PageID=0&cached=true

&mode=2&userID=615.

Questions and comments on the U.S. Standards and Inspection Instructions for Fresh Fruits and 

Vegetables and Other Specialty Products may be directed to: USDA, AMS, SCP, SCI Division, 

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

telephone (540) 361-1120, fax (540) 361-1199, or on the Internet at: 

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

Copies of U.S. Standards and Inspection Instructions for Fresh Fruits and 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 Email: depot@ams.usda.gov or on the Internet at: http://www.ams.usda.gov/gradesstandards/how-purchase-equipment-and-visual-aids.

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

CFSCAN on the Internet at:

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

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, 1400 

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

CIDS@ams.usda.gov or on the Internet at: http://www.ams.usda.gov/gradesstandards/cids and https://www.gpo.gov/fdsys/pkg/CFR-2015-title7-vol2/pdf/CFR2015-title7-vol2-part42.pdf.
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CIVIL AGENCY COORDINATING ACTIVITIES:

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 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, AD3027, found online at http://www.ascr.usda.gov/complaint_filing_cust.html 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.