FSC 8920/8940

METRIC

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May 27, 2020

SUPERSEDING

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March 14, 2013

COMMERCIAL ITEM DESCRIPTION

CRACKERS

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers crackers, 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:

• Type(s), style(s), enrichment type(s), nutrient content claim(s), cracker size(s), agricultural 

practice(s), and grain serving size(s) of crackers desired (Sec. 3).

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

• 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:

• When Child Nutrition (CN) meal patterns need to be met (Sec. 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 crackers must conform to the following list which must be 

specified in the solicitation, contract, or purchase order.

Types, styles, enrichment types, nutrient content claims, cracker sizes, agricultural 

practices, and grain serving sizes.

2

1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs. 2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.
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Type I - Soda

Style A - Plain

Style B - Unsalted tops

Type II - Saltine

Style A - Plain

Style B - Unsalted tops

Style C - Whole wheat

Type III - Gluten-free

Type IV - Oyster

Type V - Graham (any shape)

Style A - Plain

Style B - Honey

Style C - Cinnamon

Style D - Chocolate

Style E - Apple cinnamon

Type VI - Salad

Type VII - Whole wheat

Type VIII - Whole grain

Type IX - Multigrain

Type X - Other (as specified by the purchaser)

Enrichment type 1 - Made with enriched flour (21 Code of Federal Regulations (CFR)

§137.165)

Enrichment type 2 - Not made with enriched flour

Nutrient content claim a - Fat free (21 CFR §101.62(b)(1)(i))

Nutrient content claim b - Low fat (21 CFR §101.62(b)(2)(i)(A))

Nutrient content claim c - Reduced fat (21 CFR §101.62(b)(4)(i))

Nutrient content claim d - Low sodium (21 CFR §101.61(b)(4)(i)(A))

Nutrient content claim e - Reduced sodium (21 CFR §101.61(b)(6)(i))

Cracker size (A) - Regular

Cracker size (B) - Miniature (at least 1/3 smaller in size than the corresponding regular 

product)

Cracker size (C) - Other (as specified by the purchaser)

Agricultural practice (i) - Conventional

Agricultural practice (ii) - Organic
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When CN meal pattern contribution information is required (grain serving sizes):3, 4, 5

Savory crackers (saltines and snack crackers (Group A))6

Grain ounce equivalent (oz eq) (a) - 1 oz eq = 22 grams (g) (0.8 ounce (oz))

Grain oz eq (b) - 3⁄4 oz eq = 17g (0.6 oz)

Grain oz eq (c) - 1⁄2 oz eq = 11 g (0.4 oz)

Grain oz eq (d) - 1⁄4 oz eq = 6 g (0.2 oz)

Sweet crackers (graham crackers - all shapes, animal crackers (Group B))7

Grain oz eq (e) - 1 oz eq = 28 g (1.0 oz)

Grain oz eq (f) - 3⁄4 oz eq = 21 g (0.75 oz)

Grain oz eq (g) - 1⁄2 oz eq = 14 g (0.5 oz)

Grain oz eq (h) - 1⁄4 oz eq = 7 g (0.25 oz)

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 crackers must be processed in accordance with Current Good 

Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

(21 CFR Part 117).

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

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

regulation 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 

3 Reference 83 FR 63775 Child Nutrition Programs: Flexibilities for Milk, Whole Grains and Sodium Requirements

(https://www.federalregister.gov/documents/2018/12/12/2018-26762/child-nutrition-programs-flexibilities-for-milk-whole-grains-and-sodiumrequirements). 4 7 CFR §210.11(e) Competitive food service and standards. Grain products. Grain products acceptable as a competitive food must include 50 

percent or more whole grains by weight or have whole grain as the first ingredient.

5 Exhibit A in the Food Buying Guide for Child Nutrition Programs, Section 3, Grain/Breads 

(https://foodbuyingguide.fns.usda.gov/Content/TablesFBG/ExhibitA.pdf) 6 Grain/bread requirements for all crackers except graham crackers.

7 Grain/bread requirements for graham crackers.
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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 crackers are specified in the solicitation, contract, or 

purchase order, the organic crackers 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 Shelf life. The crackers must have a shelf life of at least nine (9) months from the date of 

manufacture. Product must not be manufactured more than 30 days prior to shipping.

6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Fat free. Food contains less than 0.5 g of fat per reference amount customarily consumed 

(RACC)8 (21 CFR §101.62(b)(1)(i)).

6.1.2 Low fat. Food contains 3 g or less of fat per RACC (21 CFR §101.62(b)(2)(i)(A)).

6.1.3 Reduced fat. Food contains at least 25 percent less fat per RACC than an appropriate 

reference food (21 CFR §101.62(b)(4)(i)).

6.1.4 Low sodium. Food contains 140 milligrams (mg) or less sodium per RACC (21 CFR 

§101.61(b)(4)(i)(A)).

6.1.5 Reduced sodium. Food contains at least 25 percent less sodium per RACC than an 

appropriate reference food (21 CFR §101.61(b)(6)(i)). (The reference food may not be Low 

Sodium.)

6.1.6 Type I. The Type I, soda crackers are crispy, toasted squares made with flour, shortening,

and sodium bicarbonate. They undergo a long fermentation process and use all-natural 

ingredients. The alkaline soda is added at the end to halt the fermentation process in a natural 

way. As a result, their texture is harder and crispier than Type II saltine crackers and the flavor 

is like leavened bread. Both Type I and Type II crackers have perforations on top, but soda

8 21 CFR §101.12 Table 2 - Reference Amounts Customarily Consumed Per Eating Occasion: General Food Supply - 15g and 30g serving sizes 

for the cracker categories.
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crackers typically do not have salt sprinkles. Soda crackers are used as a bread substitute and are 

sometimes referred to as ‘export’ soda crackers or unsalted top crackers.

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6.1.7 Type II. The Type II, saltine crackers (saltines) are thin, crunchy crackers that are square 

shaped with a perforated surface and lightly sprinkled with coarse salt on top. They are made 

from white flour, baking soda and/or yeast, and shortening. Saltines are like hardtack, a dry 

biscuit cracker made from water, salt and flour. The main difference between saltines and 

hardtack is that saltines contain yeast, allowing their texture to be slightly lighter. Saltines 

undergo a very short fermentation using chemical agents to speed up the process. As a result, 

saltines are fluffy and airy.9

6.1.8 Type III. The Type III, gluten-free crackers, must not contain wheat, rye, barley, triticale 

and any other cross-bred hybrids of these grains and other ingredients that contain gluten. The 

products must comply with Food & Drug Administration (FDA)’s regulation on the term, 

“gluten-free”.

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6.1.9 Type IV. The Type IV, oyster crackers have similar ingredients to saltines but with less 

salt. Oyster crackers are docked (holes made in the dough) and slow baked at a low temperature. 

They are often served with oyster stew or clam chowder. Other names include water cracker, 

Philadelphia cracker and Trenton cracker.

6.1.10 Type V. The Type V, graham crackers must contain graham flour (21 CFR §137.200)

and sugar and may contain cinnamon, honey, molasses, brown sugar, cocoa (21 CFR §163.113), 

chocolate11, corn syrup, and other ingredients appropriate for graham crackers.

6.1.11 Type VI. The Type VI, salad crackers may contain sugar or brown sugar, corn syrup, 

and other ingredients appropriate for salad crackers.

6.1.12 Type VII. The Type VII, whole wheat crackers must contain at least 8 g of whole wheat 

(endosperm, germ, and bran) flour (21 CFR §137.200) per serving or at least 51 percent of the 

grain must be whole grain wheat and they may contain other ingredients appropriate for whole 

wheat crackers.

6.1.13 Type VIII. The Type VIII, whole grain crackers, must contain at least 8 g of whole grain 

(endosperm, germ, and bran) per serving, or at least 51 percent of the grain must be whole grain, 

and they may contain other ingredients appropriate for whole grain crackers.

9 Both crackers, soda and saltine, have the same basic ingredients. The main differences come from the manufacturing process. They are 

interchangeable when saltines have unsalted tops or when sodas have salt sprinkled on top.

10 21 CFR §101.91 Gluten-free labeling of food. 11 21 CFR §163.111 U.S. Standard of Identity for chocolate. FDA Compliance policy guide at: https://www.fda.gov/regulatoryinformation/search-fda-guidance-documents/cpg-sec-515800-labeling-products-purporting-be-chocolate-or-chocolate-flavored.
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6.1.14 Type IX. The Type IX, multigrain crackers, must contain at least 2 different grains and 

may contain other ingredients appropriate for multigrain crackers.

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 Ingredients. The crackers must contain flour (21 CFR §137.105) and water. The crackers 

may contain vegetable shortening or oil, leavening agents, salt, sugar, emulsifiers or stabilizers,

flavors and/or spices, and other ingredients appropriate for the type of crackers specified in the 

solicitation, contract, or purchase order. When used, the additional ingredients must be of Foods 

Chemicals Codex (FCC) purity or US Pharmacopeia (USP)-National Formulary quality and meet 

the related FDA regulations on food additives or Generally Recognized as Safe (GRAS) 

requirements.

6.3.1 Enriched flour. When the flour used to make the crackers is enriched wheat flour, it must

conform to the FDA’s Fortification Policy (21 CFR §104.20) and U.S. Standard of Identity for 

Enriched Flour (21 CFR §137.165). Whole wheat or graham flour has its own standard (21 CFR 

§137.200).

6.3.2 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 USP-National Formulary. The additional ingredients must be 

approved food additives (21 CFR Part 170) or meet GRAS requirements (21 CFR Parts 182 and 

184) for those particular uses by FDA.

6.4 Finished product.

6.4.1 Appearance and color. The crackers must have a uniformly colored crust characteristic 

of the product. The crackers must have appropriate size, and volume characteristic of the grains 

used to make the product and must be evenly baked with proper color development without 

evidence of scorching or burning. There must be no foreign color to the product. The delivered 

crackers must not be crushed or damaged.

6.4.2 Aroma and flavor. The crackers must have an aroma and flavor characteristic of the

cracker type. There must be no foreign odors or flavors such as, but not limited to, scorched, 

stale, rancid, or moldy.

6.4.3 Texture. The crackers must have a characteristic texture of crackers. The crackers must

possess a firm, crisp crust.

6.5 Foreign material. Wheat flour defect action levels must not exceed those tolerances 

specified in 21 CFR §117.110. All other ingredients must be clean, sound, wholesome, and free 
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from foreign material, such as, but not limited to, extraneous plant material, dirt, plastic, insects, 

insect pieces or rodent or insect infestation.

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the following analytical requirements for the crackers must conform to those in 

Table I:

TABLE I. Analytical requirements 

Test Types Requirement

Fat - NCC12 a --- Less than 0.5 g fat per RACC

Fat - NCC b --- 3 g or less fat per RACC

Fat - NCC c --- 25 percent less fat per RACC

Sodium - NCC d --- 140 mg or less sodium per RACC

Sodium - NCC e --- 25 percent less sodium per RACC

Fat I, II, IV, V and IX Not less than 8 percent

Fat III Not less than 2 percent

Fat VI Not less than 15 percent

Fat VII Not less than 11 percent

Fat VIII Not less than 14 percent

Moisture I, II, III, and V Not exceed 5 percent

Moisture VI, VII, and VIII Not exceed 4 percent

Moisture IV and IX Not exceed 6 percent

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

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

12 Nutrient content claim
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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 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 920.39, 920.85, 922.06, 2003.06, 2007.04, or 

2008.06

Nearest 0.1 percent

Sodium 976.25, 985.35, 2011.14, or 2011.19 Nearest 0.1 mg

Moisture 925.09, 925.10, 925.45, 2007.04, or 2008.06 Nearest 0.1 percent

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

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

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

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

proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered crackers 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 crackers in the commercial 

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

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

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 crackers 

are used for the National School Lunch Program, the crackers must comply with all applicable 
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provisions of the CN Program. 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 10.3 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) 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 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 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.

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 
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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 Current Good 

Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

(21 CFR Part 117).

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 Current Good Manufacturing Practice, Hazard Analysis, and 

Risk-Based Preventive Controls for Human Food (21 CFR Part 117) 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 crackers 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 

crackers meet 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 crackers in accordance with SCI Division procedures, which include 

selecting random samples of the crackers, 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 crackers for conformance to the 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 crackers 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, AMS, Science and Technology Program 

(S&TP) laboratory for analysis.
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• 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: Inspection Operations, SCI 

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

Avenue, SW, Washington, DC 20250-0240, telephone (800) 811-2373, fax (202) 720-0393, 

or via E-mail: SCIinspectionoperations@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: LATD@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.

Information on whole grain products is available from the Whole Grains Council website 

online at: https://wholegrainscouncil.org/.
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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 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.

Child Nutrition Program serving sizes are based on the Food Buying Guide for Child 

Nutrition Programs, available at

https://foodbuyingguide.fns.usda.gov/Appendix/DownLoadFBG

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.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 

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. 
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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.