FSC 8915

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September 14, 2017

COMMERCIAL ITEM DESCRIPTION

FRUITS, WITH OR WITHOUT PACKING MEDIA, 

INDIVIDUALLY QUICK FROZEN

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers individually quick frozen fruits with or without packing media 

(frozen fruits), 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), fruit(s), style(s), packing medium (media), package size(s) and type(s), nutrient 

content claim(s), and agricultural practice(s) of frozen fruits 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:

• 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 frozen fruits must conform to the following list which must be 

specified in the solicitation, contract, or purchase order.

Types, fruits, styles, packing media, package sizes and types, nutrient content claims, and 

agricultural practices.

2

Type I - Single fruit

Type II - Two fruits (as specified by the purchaser)

 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 III - Three fruits (as specified by the purchaser)

Type IV - Four fruits (as specified by the purchaser)

Type V - Five fruits (as specified by the purchaser)

Type VI - Other (as specified by the purchaser)

Fruit A - Apples

Fruit B - Apricots

Fruit C - Blackberries

Fruit D - Cultivated blueberries

Fruit E - Wild (native) blueberries

Fruit F - Dark sweet cherries

Fruit G - Red tart cherries

Fruit H - Cranberries

Fruit I - Grapes

Fruit J - Mangoes

Fruit K - Red raspberries

Fruit L - Red plums

Fruit M - Peaches (Freestone)

Fruit N - Purple plums

Fruit O - Rhubarb

Fruit P - Strawberries

Fruit Q - Other (as specified by the purchaser)

Style 1 - Whole

Style 2 - Sliced

Style 3 - Diced

Style 4 - Chunks

Style 5 - Mixed styles (as specified by the purchaser)

Style 6 - Other (as specified by the purchaser)

Packing medium a - Fruit juice

Packing medium b - Sugar syrup

Packing medium c - Sugar pack

Packing medium d - No packing media

Packing medium e - Other (as specified by the purchaser)

Package size and type (1) - 113 gram (g) (4 ounce (oz)) plastic cup

Package size and type (2) - 113 g (4 oz) plastic pouch

Package size and type (3) - 128 g (4.5 oz) plastic cup

Package size and type (4) - 128 g (4.5 oz) plastic pouch

Package size and type (5) - 0.45 kilogram (kg) (1 pound (lb)) laminated polybag

Package size and type (6) - 1.13 kg (2.5 lb) laminated polybag
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Package size and type (7) - 1.61 kg (3 lb) laminated polybag

Package size and type (8) - 2.25 kg (5 lb) laminated polybag

Package size and type (9) - Other (as specified by the purchaser)

Nutrient content claim (a) - No sugars added (21 Code of Federal Regulations (CFR) § 

101.60(c)(2))

Nutrient content claim (b) - Reduced sugar (21 CFR § 101.60(c)(2))

Agricultural practice (i) - Conventional

Agricultural practice (ii) - 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 frozen fruits must be processed in accordance with Current Good 

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

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

117) and the Standards for the Growing, Harvesting, Packing, and Holding of Produce for 

Human Consumption (21 CFR Part 112) in effect on the date of the solicitation, contract, or 

purchase order. Manufacturers may blanch the fruits used to preserve color.

5.2 Food defense. The frozen fruits must be processed and transported in accordance with the 

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

Preventive Measures Guidance.

3

 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.

 3 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm.
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5.3 Organic ingredients. When organic frozen fruits are specified in the solicitation, contract, 

or purchase order, the frozen fruits 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. Once the frozen fruits are packaged, the frozen fruits must be maintained at 

a temperature of -18°C (0°F) or lower.

5.5 Shelf life. Once the frozen fruits are packaged, the frozen fruits must have a shelf life of at 

least 18 months.

6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 No added sugars. Food contains no added sugar or sugar containing ingredients added 

during processing in accordance with 21 CFR § 101.60(c)(2).

6.1.2 Reduced sugar. Food contains at least 25 percent less sugar than the appropriate 

reference food per Reference Amount Customarily Consumed (RACC) compared to an 

appropriate reference food (21 CFR § 101.60(c)(2)).

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 Fruits. The frozen fruits must meet the U.S. Standards of Grades specified in Table I. 

Additionally, the frozen fruits used must originate from crops grown, processed, and packed in 

the United States.

TABLE I. Fruit and U.S. Standards of Grade

Fruit Frozen

Apples U.S. Grade A

Apricots U.S. Grade B or better, except U.S. Grade A for Defects

Blackberries U.S. Grade B or better, except U.S. Grade A for defects
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TABLE I. Fruit and U.S. Standards of Grade (continued)

Cultivated blueberries U.S. Grade B or better

Wild (native) blueberries U.S. Grade B or better

Dark sweet cherries U.S. Grade B or better, except U.S. Grade A for Pit Score

Red tart pitted cherries U.S. Grade B or better, except U.S. Grade A for Pit Score

Cranberries U.S. Grade B or better

Mangoes Not applicable

Red raspberries U.S. Grade A 

Red plums U.S. Grade B or better, except U.S. Grade A for defects

Peaches (Freestone) U.S. Grade B or better, except U.S. Grade A for defects

Purple plums U.S. Grade B or better, except U.S. Grade A for defects

Rhubarb U.S. Grade B or better, except U.S. Grade A for defects

Strawberries U.S. Grade A

6.4 Additional ingredients. When specified in the solicitation, contract, or purchase order,

frozen fruits may contain added sugar. Acidulants and other safe and suitable ingredients may be 

used to preserve the frozen fruits. When used, all 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 quality. 

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

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

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

6.5 Finished product.

6.5.1 Flavor and aroma. Type I, single fruit will have the flavor and aroma typical of the 

frozen fruit specified in the solicitation, contract, or purchase order. Types II through VI, mixed 

fruits will have a flavor and aroma typical of the frozen fruits specified in the solicitation, 

contract, or purchase order.
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6.5.2 Color. Type I, single fruit will have the color typical of the frozen fruit specified in the 

solicitation, contract, or purchase order. Types II through VI, fruits will have a color typical of 

the dominate hue of the combined frozen fruits specified in the solicitation, contract, or purchase 

order.

6.5.3 Texture. Each fruit used in the frozen fruits will maintain the texture unique to that fruit.

6.6 Defects. Each fruit used in the frozen fruits must meet the requirements for defects and 

allowances as specified in the U.S. Standards of Grade for the type(s) of fruit(s) specified in the 

solicitation, contract, or purchase order.

6.7 Foreign material. Fruits used to produce the finished frozen fruits that have Defect Action 

Levels must not exceed those tolerances specified in 21 CFR § 110.110. All other ingredients 

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

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

7. ANALYICAL REQUIREMENTS.

7.1 Analytical and microbiological requirements. Unless otherwise specified in the 

solicitation, contract or purchase order, the analytical requirements for the frozen fruit must be as 

follows in Table II.

TABLE II. Analytic and Microbial Requirements

Test Requirement

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

Number (MPN) technique or less than 10 

Colony Forming Units (CFU) per g4

E. coli O157:H7 Must be negative

Non-O157:H7 STEC5 Must be negative

Coagulase positive Staphylococcus aureus Less than 3 per g using MPN technique or 

less than 10 CFU per g4

Salmonella Must be negative

 4 Finds indicate zero tubes producing gas for MPN or zero colonies (CFU) per plate. 5 Shiga toxin-producing Escherichia coli (STEC).
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TABLE II. Analytic and Microbial Requirements (continued)

Test Requirement

Listeria monocytogenes Must be negative

Coliform Less than 3 per g using MPN technique or 

less than 10 CFU per g6

Aerobic (Standard) Plate Count for fruits not 

listed below

Less than 20,000 CFU per g in any sample

• Dark Sweet Cherries, Blueberries Less than 50,000 CFU per g in any sample

Yeast and Mold combined for fruits not listed 

below

Less than 40,000 CFU per g

• Dark Sweet Cherries, Blueberries Less than 25,000 CFU per g

pH Less than 5.0

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

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

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

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

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

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

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

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

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

testing.

7.3.2 Analytical and microbiological testing and reporting. When specified in the 

solicitation, contract, or purchase order, the analyses must be made and reported in accordance 

with the following methods from the AOAC International Official Methods of Analysis (OMA)

or as specified below in the Table III. Any result not conforming to the analytical requirements 

may be cause for rejection of the lot.

 6 See footnote 4 on page 6.
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TABLE III. Analytical and Microbiological Testing and Reporting

Test Method Reported as:

Generic E. coli 991.14, 966.23, 966.24 or Sections C, 

D, F, Ch. 47

Nearest MPN per g 

or to the nearest 10 

CFU per g

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

4a and Appendix 1

Positive or negative

Non-O157:H7 STEC8 Ch. 4a, Section R Diarrheagenic E. 

coli9 or U.S. Food Emergency 

Response Network (FERN) SOP No: 

FERN-MIC.0003.00a-d10

Positive or negative

Coagulase positive 

Staphylococcus aureus

2003.07, 975.55, 987.09 or Direct 

Plate Count, Ch. 12

Nearest MPN per g 

or to the nearest 10 

CFU per g

Salmonella 967.26 or Section C-7, Ch. 511 Positive or negative

Listeria monocytogenes 997.03, 2003.12, or Sections C, D, E, 

Ch. 1012

Positive or negative

Coliform 966.23, 992.30, 966.24, 991.14, 

2000.15

Nearest MPN per g 

or to the nearest 10 

CFU per g

Aerobic (Standard) Plate 

Count

966.23, 990.12 Nearest 10 CFU per g

Yeast 995.21, 997.02 Nearest 50 CFU per g

Mold 995.21, 997.02 Nearest 50 CFU per g

pH 981.12 0.1 value

 7 8th Edition, FDA Bacteriological Analytical Manual (BAM) or the FDA BAM Online 8 See footnote 5 on page 6.

9 See footnote 9 on page 6.

10 SOP No: FERN-MIC.0003.00a-d, “Procedures for the Detection of Shiga toxin-producing Escherichia coli (STEC), serotype O157 and nonO157 in Food” is available for FERN Laboratories online through http://fernlab.org/. 11 See footnote 4 on page 6. 12 See footnote 4 on page 6.
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8. MANUFACTURER’S DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

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

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

frozen fruits offered for sale in the commercial market. The purchaser reserves the right to 

require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered frozen fruits must comply with all 

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

packaging, labeling, storage, distribution, and sale of the frozen fruits in the commercial 

marketplace. Delivered frozen fruits 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 frozen fruits, the frozen 

fruits must comply with the allergen labeling requirements of the FD&C Act. Major allergens 

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

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

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

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

10.2.2.

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

Defense Systems Survey (FDSS) must be conducted by USDA, Agricultural Marketing Service 

(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 preproduction raw materials and other ingredients and post-production finished product. The plan 

must address the following areas: (1) food security plan management; (2) outside and inside 

security of the production and storage facilities; (3) slaughter, when applicable, and processing, 

including all raw material sources; (4) shipping and receiving; (5) storage; (6) water and ice 

supply; (7) mail handling; (8) personnel security; and (9) transportation, shipping, and receiving.

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

conducted by USDA, AMS, SCP, SCI Division. The FDSS verifies that operators of food 

establishments have implemented measures to minimize the risk of tampering or other criminal

actions against the food under their control. An AMS FDSS verifies the participating company’s 

adherence to the FDA’s Guidance for Industry - Food Producers, Processors, and Transporters: 

Food Security Preventive Measures Guidance.13

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 

 13 See footnote 3 on page 3.
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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.14

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 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 CGMP (21 CFR Part 110)

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

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

purchase order.

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. 

An AMS PSA verifies the manufacturer's capability to produce products in a clean sanitary 

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

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

117) in effect on the date of the solicitation, contract, or purchase order; 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 frozen fruits 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 frozen fruits 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 will be the certifying program. SCI Division inspectors must certify the quality and 

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

selecting random samples of the frozen fruits, evaluating the samples for conformance with the 

salient characteristics and analytical requirements of this CID and other contractual 

 14 See footnote 3 on page 3.
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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 frozen fruits for conformance to the U.S. Standards for 

Condition of Food Containers (7 CFR Part 42) in effect on the date of the solicitation.

11. PACKAGING. Preservation, packaging, packing, labeling, and case marking must be 

commercial unless otherwise specified in the solicitation, contract, or purchase order.

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

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

of samples of frozen fruits 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.

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

order).

13. REFERENCE NOTES.

13.1 USDA services.

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

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

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

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

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

contact the Chief, Audit 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@ams.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) 690-0621 or via E-mail: KerryR.Smith@ams.usda.gov.

13.2 Sources of documents.
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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 U.S. Standards for Condition of Food Containers are contained in 7 

CFR Part 42, the National Organic Program are contained in 7 CFR Part 205, the Fair Packaging 

and Labeling Act are contained in 16 CFR Parts 500 to 503, and the Federal Food, Drug, and 

Cosmetic Act are contained in 21 CFR Parts 1 to 199. These documents may be purchased from: 

Superintendent of Documents, New Orders, P.O. Box 979050, St. Louis, MO 63197-9000. 

Credit card (Visa, MasterCard, Discover/ NOVUS, and American Express) purchases may 

be made by calling the Superintendent of Documents on (866) 512-1800, (202) 512-1800. 

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

http://www.gpo.gov/fdsys/browse/collectionCfr.action?collectionCode=CFR.

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

Preventive Measures Guidance are 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-producing Escherichia coli (STEC), serotype O157 and non-O157 in 

Food” are available for FERN Laboratories online to registered members from the U.S. Food 

Emergency Response Network Elexnet website at: 

https://www.elexnet.com/elex/login/elexnethome.jsp.

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

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

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

CIDS@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/CFR-2015-

title7-vol2-part42.pdf.
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CIVIL AGENCY COORDINATING ACTIVITIES:

DOJ - BOP

HHS - FDA

USDA - SCP

VA - OSS

PREPARING ACTIVITY:

USDA - SCP

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

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