FSC 8915 

METRIC 

A-A-20290B 

May 18, 2023 

SUPERSEDING

A-A-20290A 

July 13, 2011 

COMMERCIAL ITEM DESCRIPTION

BROCCOLI, FRESH CUT, READY-TO-EAT OR 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 fresh cut, ready-to-eat broccoli (broccoli), 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:

• Style(s), size(s), packaging, purpose(s), and agricultural practice(s), etc. (Sec. 3). 

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

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

2.2 Purchasers may specify the following:

• Good Agricultural Practices (GAP) Audit (Sec. 10.1). 

• Food Defense (Sec. 10.2) and Manufacturer’s Quality Assurance (Sec. 10.3). 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, or 10.3 with 10.3.2. 

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

3. CLASSIFICATION. The broccoli 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.
A-A-20290B 

2 

Styles, sizes, packaging, purposes, and agricultural practices.

2

Style I - Florets

Size A - 1.91 to 6.99 centimeters (cm) (0.75 to 2.75 inches (in)) in diameter at the widest 

part of the crown with 10 percent or less over 6.99 cm (2.75 in) and no more than 10 percent less 

than 1.91 cm (0.75 in) and a length of 1.91 to 6.99 cm (0.75 to 2.75 in) with 10 percent or less of 

the florets having a length over 6.99 cm (2.75 in) 

Size B - Other (as specified by the purchaser) 

Style II - Spears

Size A - 7.62 to 10.16 cm (3 to 4 in) in diameter at the widest part of the crown and a length 

not to exceed 11.43 cm (4.50 in) 

Size B - Other (as specified by the purchaser)

Style III - Crowns 

Style IV - Stems

Style V - Other (as specified by the purchaser)

Packaging 1 - Modified Atmosphere Packaging (MAP)

Packaging 2 - Vacuum packaging 

Packaging 3 - Other (as specified by the purchaser) 

Purpose a - Ready-to-Eat

Purpose b - Ready-to-Use

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).

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 
A-A-20290B 

3 

5. PROCESSING GUIDELINES.

5.1 Processing. The broccoli must be harvested and handled in accordance with the Federal 

Food and Drug Administration’s (FDA’s) Draft Guidance for Industry: Guide to Minimize Food 

Safety Hazards of Fresh-Cut Produce3, Food Safety Modernization Act (FSMA) Final Rule on 

Produce Safety4, and Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based 

Preventive Controls for Human Food (21 Code of Federal Regulation (CFR) Part 117).

5.2 Food defense. The broccoli 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 

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 broccoli is specified in the solicitation, contract, or 

purchase order, the broccoli 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 Temperature. The broccoli must be kept under refrigeration to maintain quality. Unless 

otherwise recommended, preparation, storage, and delivery temperatures must not be lower than 

0°C (32°F) but not more than 5°C (41°F).

5.5 Shelf life. Unless otherwise specified in the solicitation, contract, or purchase order, shelf 

life from time of processing must not be less than 14 days when stored at 5°C (41°F). 

6. SALIENT CHARACTERISTICS.

6.1 Definitions. 

6.1.1 Ready-to-Eat. Product is intended for consumption by the public and to be consumed 

directly from the container without washing or other preparation. 

3

 Draft Guidance for Industry: Guide to Minimize Food Safety Hazards of Fresh-cut Produce is available at: https://www.fda.gov/regulatoryinformation/search-fda-guidance-documents/draft-guidance-industry-guide-minimize-food-safety-hazards-fresh-cut-produce. 4

 FSMA Final Rule on Produce Safety is available at: https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-final-rule-producesafety. 
A-A-20290B 

4 

6.1.2 Ready-to-Use. Product is intended for consumption by the public and to be consumed 

after additional processing such as but not limited to washing or cooking by the end user. 

Product can be cooked by the end user if so desired. 

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) unless exempted by 21 CFR §101.100. 

6.3 Ingredients.

6.3.1 Broccoli. The broccoli must be compact, fresh and firm to the touch and not tough, 

fibrous, or mushy. The broccoli must be prepared from U.S. Grade No. 2 or better for the U.S. 

Standards for Grades of Broccoli for Processing.

5

6.3.2 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 FDA. 

6.4 Finished product.

6.4.1 Flavor and aroma. The broccoli must possess good, normal characteristic flavor and 

odor. The finished broccoli must be free from objectionable flavors and odors of any kind. 

6.4.2 Color. The broccoli must possess good, bright, distinct dark green to blue-green 

characteristic color. The tops of the crown or the floret may show a slight purplish cast and must

be free of discoloration (such as, but not limited to brown, orange, or yellowish orange that 

materially detracts from the appearance or the eating or marketing quality of the broccoli). 

Unless otherwise specified in the solicitation, contract, or purchase order, the underside of the 

florets may show up to a 10 percent color variation. A white to blue-white waxy bloom is 

normal for many varieties.

6.4.3 Texture. The broccoli must be fresh, crisp, and firm. There must not be open flowering 

beads, and stems cannot be excessively elongated. Finished product cannot be tough, fibrous, 

slimy, or mushy and free from tough core material.

6.4.4 Packaging. The broccoli can be packaged using Modified Atmosphere Packaging (MAP) 

or vacuum packaging to retain quality. Packaging must not bloat to the extent that the bag is on 

the verge of rupturing or otherwise opening. Product package seals or seams must be free from 

5

 U.S. Standards for Grades of Broccoli for Processing is available at: https://www.ams.usda.gov/grades-standards/broccoli-processing-gradesand-standards. 
A-A-20290B 

5 

any entrapped product and product must be free from excessive “free” liquid. Packaging must 

contain a code which allows traceability of the product in the event of a recall. 

6.4.5 Foreign material. The broccoli 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 broccoli must conform to those in Table I: 

TABLE I. Analytical and microbial requirements

Test Requirement

Salmonella Must be negative

Escherichia coli (E. coli)/Coliforms Less than 10 Colony Forming Units (CFU) or 

Most Probable Number (MPN) per gram (g)6

E. coli O157:H7 Must be negative

Non-O157:H7 Shiga-toxin Producing E. coli

(STEC)

Must be negative

Coagulase positive 

Staphylococcus aureus (S. aureus) 

Less than 10 CFU or MPN per g6

Listeria monocytogenes (L. monocytogenes) Must be negative

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

(Sec. 10.4) or USDA certification (Sec. 10.5).

7.3 USDA verification procedures. When USDA certification (Sec. 10.5) 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 

6

 Findings indicate zero colonies (CFU) per plate or zero tubes producing gas for MPN.
A-A-20290B 

6 

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 

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 and microbiological testing and reporting

Test Method Reported as

Salmonella AOAC 967.26, 2013.09, or 

BAM Ch. 57

Must be reported as positive or 

negative 

E. coli/Coliforms AOAC 991.14, 992.30, 

990.11, 2005.03, 2017.01, or 

BAM Ch. 46

Must be reported to the nearest CFU 

per g or the nearest MPN per g

E. coli O157:H7 AOAC 2000.13, 2017.01, or 

BAM Ch. 4A6

Must be reported as positive or 

negative 

Non-O157:H7 STEC AOAC Performance Tested 

Methods (PTM) 071902, 

BAM Ch. 4A6 

Must be reported as positive or 

negative 

Coagulase positive 

S. aureus

AOAC 2003.07, 975.55, 

987.09, or BAM Ch. 126

Must be reported to the nearest CFU 

per g or the nearest MPN per g

L. monocytogenes AOAC 2016.08, 995.22, 

997.03, 2004.02, or BAM 

Ch. 106

Must be reported as positive or 

negative 

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

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

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

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

proof of conformance. 

7

 FDA Bacteriological Analytical Manual (BAM) is available at: https://www.fda.gov/food/laboratory-methods-food/bacteriological-analyticalmanual-bam. 
A-A-20290B 

7 

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

marketplace. Delivered broccoli must comply with all applicable provisions of the Federal Food, 

Drug, and Cosmetic (FD&C) Act, the Fair Packaging and Labeling Act, 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, sesame, and Crustacean shellfish or 

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

used for USDA, Child Nutrition Programs, the broccoli must comply with all applicable 

provisions of those programs.

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, or 10.3 with 10.3.2. 

10.1 Good Agricultural Practices (GAP) audit verification program. When required in the 

solicitation, contract, or purchase order, a GAP audit must be conducted by USDA, Agricultural 

Marketing Service (AMS), Specialty Crops Program (SCP), Specialty Crops Inspection (SCI) 

Division. A GAP audit must be performed at the site where the broccoli is grown and at the 

packing house where the broccoli is 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 audit verification program is to demonstrate that the 

participating company is adhering to generally recognized GAP principles. 

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

Defense Systems Survey (FDSS) or audit must be conducted by USDA, AMS, SCP, 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. 

10.2.1 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 Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR 

Part 121). 
A-A-20290B 

8 

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 Mitigation Strategies to 

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

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 the 

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

may result in the contract being terminated for cause.

10.3.1 Plant survey. A plant survey conducted by USDA, AMS, SCP, SCI Division 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 Current Good Manufacturing Practice, Hazard Analysis, and 

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

10.3.2 PSA. A PSA conducted by USDA, AMS, SCP, SCI Division 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 that meets or exceeds USDA requirements. 

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

or purchase order, the manufacturer/distributor must certify that the broccoli 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 

broccoli meets 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 

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

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

selecting random samples of the broccoli, 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 
A-A-20290B 

9 

Division inspectors will examine the broccoli 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. 10.5 is specified in the solicitation, contract, 

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

of samples of broccoli 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&T) 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 information contact: National Program 

Mission Support, SCI Division, SCP, AMS, USDA, 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 1566 

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&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.
A-A-20290B 

10 

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: https://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: 

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

https://www.ecfr.gov.

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

Center of Food Safety and Applied Nutrition (CFSAN) on the Internet at: 

https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam. 

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

products may be obtained from: USDA, AMS, SCP, SCI Division, 100 Riverside Parkway, 

Suite 101, Fredericksburg, VA 22406, telephone (650) 552-9073, fax (650) 552-9147, or via 

E-mail: FVSupplyDepot@usda.gov or on the Internet at: 

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

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: https://www.ams.usda.gov/grades-standards/cids

and https://www.ecfr.gov/current/title-7/subtitle-B/chapter-I/subchapter-A/part-42.
A-A-20290B 

11 

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. 

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.