FSC 8905/8940 

METRIC 

A-A-20341A 

April 22, 2022 

SUPERSEDING

A-A-20341 

March 20, 2002 

COMMERCIAL ITEM DESCRIPTION

FRANKFURTERS (HOT DOGS), FULLY COOKED, FROZEN

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers frozen, fully cooked frankfurters (hot dogs1) 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.2

2. PURCHASER NOTES.

2.1 Purchasers must specify the following: 

• Type(s), byproduct(s) or variety meat(s), curing agent(s), binder(s) and extender(s), 

nutritional content claim(s), link length(s) and/or link(s) per pound of meat ratio(s), 

packaging size(s), and agricultural practice(s) (Sec. 3).

• When analytical requirements are different than specified (Sec. 7.1).

• When analytical requirements need to be verified (Sec. 7.2) 

• Manufacturer’s/distributor’s certification (Sec. 10.1) or USDA certification (Sec. 10.2).

2.2 Purchasers may specify the following: 

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

3. CLASSIFICATION. The hot dogs must conform to the following list which must be 

specified in the solicitation, contract, or purchase order. 

1

 This CID does not cover meat alternative or plant-based hot dogs. Please refer to CID A-A-20275A, Meat Alternative Products, Individually 

Frozen. If CID A-A-20275A, has been superseded, the meat alternative or plant-based hot dogs must meet the requirements of the superseding 

document in effect on the date of the solicitation, contract, or purchase order. 2

 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs. 
A-A-20341A 

2 

Types, byproducts or variety meats, curing agents, binders and extenders, nutrient content 

claims, link lengths and/or links per pound of meat ratios, packaging sizes, and agricultural 

practices.

3

Type I - All meat (beef and pork (in any predominance)) frankfurter

Type II - Beef frankfurter

Type III - Poultry, beef, pork (in any predominance) frankfurter

Type IV - Poultry frankfurter 

Type V - Poultry and pork (in any predominance) frankfurter

Type VI - Other (as specified by purchaser) 

Byproducts or variety meats A - None 

Byproducts or variety meats B - “With byproducts” or “with variety meats” (9 Code of 

Federal Regulations (CFR) §319.180 (g)) 

Curing agents 1 - Uncured

Curing agents 2 - Cured

Binders and extenders a - Meat binders and extenders

Binders and extenders b - Non-meat binders and extenders (such as nonfat dry milk, dried 

whole milk, wheat, rice, soy flour, soy protein concentrate, etc.) 

Nutrient content claim (1) - Low sodium (9 CFR §§317.361(b)(4)(i)(A) 

 and 381.461(b)(4)(i)(A)). 

Nutrient content claim (2) - Reduced sodium (9 CFR §§317.361(b)(6)(i) and 381.461(b)(6)(i)) 

Option to use link lengths and/or links per pound of meat ratio [ex: 6:1 (6 links to 1 pound 

of meat)] to determine link size

Link length (a) - 12.7 centimeters(cm) (5 inches (in)) 

Link length (b) - 15.2 cm (6 in) 

Link length (c) - 20.3 cm (8 in) 

Link length (d) - 25.4 cm (10 in) 

Link length (e) - Other (as specified by purchaser) 

Links per pound of meat ratio (i) - 4:1 

Links per pound of meat ratio (ii) - 6:1 

Links per pound of meat ratio (iii) - 8:1 

Links per pound of meat ratio (iv) - 10:1 

Links per pound of meat ratio (v) - 12:1 

Links per pound of meat ratio (vi) - Other (as specified by purchaser) 

3

 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 
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3 

Package size (aa) - 340.2 grams (g) (12 ounces (oz)) 

Package size (bb) - 396.9 g (14 oz) 

Package size (cc) - 425.2 g (15 oz) 

Package size (dd) - 453.6 g (16 oz) 

Package size (ee) - 963.9 g (34 oz) 

Package size (ff) - 1360.8 g (48 oz) 

Package size (gg) - Other (as specified by purchaser) 

Agricultural practice 1 - Conventional 

Agricultural practice 2 - 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 hot dogs must be processed in accordance with the applicable provisions of 

the USDA, Food Safety and Inspection Service (FSIS), Federal Meat Inspection Regulations 

(9 CFR Parts 301 to 350) and Poultry Products Inspection Regulations (9 CFR Part 381) if 

applicable; and be manufactured under Sanitation (9 CFR Part 416) and comply with the Hazard 

Analysis and Critical Control Point (HACCP) Systems requirements (9 CFR Part 417). 

5.2 Food defense. The hot dogs must be processed and transported in accordance with the FSIS 

document for Food Defense Guidelines for the Transportation and Distribution of Meat, Poultry, 

and Processed Egg Products.

4

 The document identifies 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. 

4

 FSIS Food Defense Guidelines for the Transportation and Distribution of Meat, Poultry, and Processed Egg Products is available at: 

https://www.fsis.usda.gov/node/2032. 
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4 

5.3 Organic ingredients. When organic hot dogs are specified in the solicitation, contract, or 

purchase order, the hot dogs 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 Storage time. Once the hot dogs are packaged, the maximum storage time for frozen hot 

dogs at -18°C (0°F) or below, is 180 calendar days from the date of manufacture, unless 

otherwise specified by the contract. 

6. SALIENT CHARACTERISTICS.

6.1 Labeling. Labels for the hot dogs must show the appropriate product name, ingredient 

statement such as declaring ingredients by their common or usual name in descending order of 

predominance by weight (21 CFR §101.4), and other label information in accordance with 9 

CFR Part 317 and Part 381, unless exempted by 21 CFR §101.100. 

6.1.1 Low sodium. The product has 140 milligrams (mg) or less sodium per reference amount 

customarily consumed (RACC)5 (9 CFR §§317.361(b)(4)(i)(A) and 381.461(b)(4)(i)(A)).

6.1.2 Reduced sodium. The product has at least 25 percent less sodium per RACC5 (9 CFR 

§§317.361(b)(6)(i) and 381.461(b)(6)(i)). To bear this relative claim, the product must be in 

accordance with 9 CFR §§317.313(j)(2) and 381.413(j)(2). 

6.2 Ingredients.

6.2.1 Frankfurter. The hot dogs must meet the definitions and standards of identity or 

composition of Frankfurter (9 CFR §319.180(a)). Frankfurters are comminuted (reduced to 

minute particles), semisolid sausages prepared from one or more kinds of raw skeletal muscle 

meat (beef or pork) or raw skeletal muscle meat and raw or cooked poultry meat, and seasoned 

and cured. Finished frankfurters must not contain more than 30 percent fat or no more than 10 

percent water, or a combination of 40 percent fat and added water. Frankfurters may contain raw 

or cooked poultry meat and/or Mechanically Separated (Kind of Poultry) without skin and 

without kidneys and sex glands used in accordance with 9 CFR §381.174, not in excess of 15 

percent of the total ingredients, excluding water, in the sausage, and Mechanically Separated 

(Species) used in accordance with 9 CFR §319.6. Such poultry meat ingredients must be 

designated in the ingredient statement on the label of such sausage in accordance with the 

provisions of 9 CFR §381.118. 

5

 RACC for cooked frankfurters is 55 grams (9 CFR §317.312(b) Table 2 - Reference Amounts Customarily Consumed Per Eating Occasion - 

General Food Supply). 
A-A-20341A 

5 

6.2.2 “With byproducts” or “with variety meats”. When the frankfurters are made with not 

less than 15 percent of one or more kinds of raw skeletal muscle meat with raw meat byproducts, 

or not less than 15 percent of one or more kinds of raw skeletal muscle meat with raw meat 

byproducts and raw or cooked poultry products; and seasoned and cured, the label must state the 

phrase “with byproducts” or “with variety meats” in the product name (9 CFR §319.180(b)) and 

must be in accordance to 9 CFR §319.180(g). Meat byproducts used must be designated 

individually in the ingredient statement on the label for such sausage in accordance with 9 CFR

§317.2. 

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

standards specified in the Food Chemicals Codex (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. The additional ingredients must be approved food additives (21 CFR Part 170) or 

meet Generally Recognized as Safe (GRAS) requirements (21 CFR Parts 182 and 184) for those 

uses by Food and Drug Administration (FDA). 

6.2.3.1 Curing agents. When used, curing agents in the frankfurters must be in accordance 

with limits specified in the table in 9 CFR §424.21(c). The frankfurters may be prepared without 

nitrate or nitrite and labeled with such standard name when immediately preceded with term 

“Uncured,” provided that the frankfurters are similar in size, flavor, consistency, and general 

appearance to such product as commonly prepared with nitrate and nitrite (9 CFR §319.2). 

6.2.3.2 Binders and extenders. Binders and extenders as provided in 9 CFR §319.140 may be 

used. When specified in the solicitation, contract, or purchase order, the non-meat binders and 

extenders may be used up to 3.5 percent or isolated soy protein may be used up to 2 percent in 

the frankfurters per 9 CFR §424.21(c). 

6.2.3.3 Phosphates. The frankfurters may contain only the phosphates listed in the table in 9 

CFR §424.21(c). 

6.3 Finished product.

6.3.1 Flavor and aroma. The hot dogs may have a smoked flavor or other flavor profiles as 

specified in the solicitation, contract, or purchase order. There must be no foreign odors or 

flavors such as but not limited to burnt, scorched, stale, sour, rancid, musty, or moldy. 

6.3.2 Color. The hot dogs must have a consistent red, pink, or red-pink color profile. The 

interior cut surface must be light to moderately dark pink in background color and finely mottled 

with evenly distributed light to dark red flecks. 
A-A-20341A 

6 

6.3.3 Texture. The hot dogs must have good cohesion typical of the product. The hot dogs 

must be juicy but firmly textured. The hot dogs must have a fine smooth exterior surface that is 

free of splits, cracks, casing material, and must be uniform in length and diameter. 

6.3.4 Defects. The hot dogs must meet the requirements of the external and internal product 

characteristics of the Institutional Meat Purchase Specifications (IMPS) Quality Assurance 

Provisions for Sausage Products, Series 8006. 

6.3.5 Foreign material. The hot dogs must be clean, sound, wholesome, and free from foreign 

material, such as, but not limited to, extraneous plant material, dirt, plastic, wood, metal, insects, 

insect pieces or rodent or insect infestation. 

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 hot dogs must conform to those in Table I: 

TABLE I. Analytical and microbial requirements

Test Requirement

Fat Must not contain more than 30 percent fat 

Water Must not contain more than 10 percent water 

Sodium - Low sodium Must have 140 mg or less sodium per RACC7

Sodium - Reduced sodium Must have at least 25 percent less sodium per RACC7

Listeria monocytogenes Not detectable

Coliform Not to exceed 10 Colony Forming Units (CFU) per g 

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

(Sec. 10.1) or USDA certification (Sec. 10.2).

7.3 USDA verification procedures. When USDA certification (Sec. 10.2) is specified in the 

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

6 IMPS Quality Assurance Provisions for Sausage Products is available at: https://www.ams.usda.gov/grades-standards/imps. 7 See footnote 5 on page 4. 
A-A-20341A 

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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. 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 

Association of Official Analytical Collaboration (AOAC) International Official Methods of 

Analysis (OMA) or as specified in Table II. Any result not conforming to the analytical 

requirements may be cause for rejection of the lot.

TABLE II. Analytical testing and reporting

Test Method Reported as

Fat AOAC 991.36, 2008.06, 960.39 Nearest 0.1 percent

Water AOAC 991.36, 2008.06, 960.39 Nearest 0.1 percent

Sodium AOAC 985.35, 984.27, 2011.14 Nearest 0.1 percent

Listeria monocytogenes AOAC 2016.08 or Ch. 8 

Microbiology Laboratory 

Guidebook (MLG)8

Positive or not detectable

Coliform AOAC 986.33, 989.10, 991.14 Nearest CFU per g

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

distributor must certify that the hot dogs provided meet the salient characteristics of this CID, 

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

hot dogs offered for sale in the commercial market. The purchaser reserves the right to require 

proof of conformance. 

9. REGULATORY REQUIREMENTS. The delivered hot dogs 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 hot dogs in the commercial 

marketplace. Delivered hot dogs must comply with all applicable provisions of the Federal 

Food, Drug, and Cosmetic (FD&C) Act, the Fair Packaging and Labeling Act, Food Allergen 

8 USDA/FSIS MLG, Revision 2, Nov. 8, 1999, Chapter 8, Isolation and Identification of Listeria monocytogenes from Meat, Poultry, Egg, and 

Environmental Samples.
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Labeling and Consumer Protection Act (FALCPA), and regulations promulgated thereunder. 

The allergen statement must be provided in a format which complies with FALCPA for any 

product which contains 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. When the hot dogs

are used for the Child Nutrition (CN) Programs, the hot dogs must comply with all applicable 

provisions of those programs. When a CN label is specified, the label must be approved in its 

final format by the Agricultural Marketing Service (AMS).

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.1 or 10.2. 

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

or purchase order, the manufacturer/distributor must certify that the hot dogs delivered 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 hot 

dogs meet analytical requirements specified in Sec. 7 of this CID.

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

product quality and acceptability or both be determined, the USDA, AMS, Livestock and Poultry 

(LP), Quality Assessment Division (QAD) must be the certifying program. QAD inspectors 

must certify the quality and acceptability of the hot dogs in accordance with QAD procedures

which include selecting random samples of the hot dog products, evaluating the samples for 

conformance with the salient characteristics of this CID and other contractual requirements, and 

documenting the findings on official QAD score sheets and/or certificates. In addition, when 

required in the solicitation, contract, or purchase order, QAD will examine the hot dog products 

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. 10.2 is specified in the solicitation, contract, 

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

of samples of the hot dogs 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, QAD inspection personnel must select 

samples and submit them to the USDA, AMS, Science and Technology Program (S&T) 

laboratory for analysis.

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

order).
A-A-20341A 

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13. REFERENCE NOTES.

13.1 USDA services. 

13.1.1 QAD certification. For QAD certification contact: Quality Assessment Division, LP, 

AMS, USDA, Room 3932-S, STOP 0258, 1400 Independence Avenue, SW, Washington, DC 

20250-0201, telephone (202) 720-5705 or via E-mail: QAD.BusinessOps@usda.gov.

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

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

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

(202) 690-4089 or via E-mail: LATD@usda.gov. Samples for specified USDA analytical 

testing should be sent to the USDA, AMS, S&T laboratory for analysis at: USDA, AMS, S&T, 

National Science Laboratory, 801 Summit Crossing Place, Suite B, Gastonia, NC 28054.

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.

13.2.2 Sources of information for governmental documents are as follows:

Applicable provisions of the 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 Food and Nutrition 

Service (FNS) Regulations in 7 CFR Part 210, APPENDIX C to Part 210, the Food Safety and 

Inspection Service are contained in 9 CFR Parts 300 to 599, and 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 at (866) 512-1800, (202) 512-1800. These 
A-A-20341A 

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

https://www.govinfo.gov/app/collection/cfr. 

Copies of the AMS Institutional Meat Purchase Specifications for Sausage Products Series 800 

are available online from: USDA, AMS on the Internet at: 

https://www.ams.usda.gov/sites/default/files/media/IMPS800SeriesDraft2020.pdf. 

Copies of this CID and the 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, DC 20250-0240, via E-mail: 

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

and https://www.govinfo.gov/content/pkg/CFR-2021-title7-vol2/pdf/CFR-2021-title7-vol2-

part42.pdf. 

Copies of the FSIS Food Defense Guidelines for the Transportation and Distribution of Meat, 

Poultry, and Processed Egg Products are available online from: USDA, FSIS on the Internet 

at: https://www.fsis.usda.gov/node/2032. 

Copies of the FSIS Field Service Laboratories Microbiology Laboratory Guidebook are available 

online from: USDA, FSIS on the Internet at: https://www.fsis.usda.gov/newsevents/publications/microbiology-laboratory-guidebook. 

CIVIL AGENCY COORDINATING ACTIVITY:

DOJ - BOP

HHS - FDA

USDA - FSIS, 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, 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 
A-A-20341A 

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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.