AMSC N/A FSC 8925

METRIC

A-A-20164E

July 12, 2019

SUPERSEDING

A-A-20164D

July 7, 2009

COMMERCIAL ITEM DESCRIPTION

NUTS, SHELLED, ROASTED

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers roasted shelled nuts, packed in commercially acceptable 

containers, suitable for use by Federal, State, local governments, other interested parties, and as a 

component of operational rations. 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), variety(ies), size(s), style(s), package type(s), package size(s), and agricultural 

practice(s) of roasted shelled nuts required (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 roasted shelled nuts 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.
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Types, varieties, sizes, styles, package types, package sizes, and agricultural practices.

2

Type I - Peanuts

Variety A - Virginia type or Runner type (blanched)

Variety B - Spanish type (unblanched)

Type II - Peanuts, Virginia type or Runner type, dry roasted

Type III - Cashews

Size 1 - Whole

Size 2 - Halves (splits)

Type IV - Cashews, dry roasted

Size 1 - Whole

Size 2 - Halves (splits) 

Type V - Peanuts, Runner type, roasted, sweetened (unblanched)

Type VI - Almonds (unblanched)

Type VII - Other (as specified by the purchaser)

Style a - Salted

Style b - Unsalted3

Style c - Flavored4

Package type 1 - Individual serving pouch

Package size a - 17.7 grams (g) (.63 ounce (oz))

Package size b - 28.4 g (1.0 oz)

Package size c - 42.5 g (1.5 oz)

Package size d - 56.7 g (2.0 oz)

Package size e - 63.8 g (2.3 oz) 

Package size f - Other (as specified by the purchaser)

Package type 2 - Multiple serving pouch

Package size a - 170 g (6.0 oz)

Package size b - 454 g (16.0 oz)

Package size c - 907 g (32.0 oz)

 2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 3 No sodium chloride added during processing. 4 Flavors such as BBQ, chili lime, hot and spicy, jalapeño, smoke, etc. shall be specified by purchaser.
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Package size d - 1.81 kilograms (kg) (64.0 oz)

Package size e - Other (as specified by the purchaser)

Package type 3 - Can

Package size a - 170 g (6.0 oz)

Package size b - 241 g (8.5 oz)

Package size c - 340 g (12.0 oz)

Package size d - 354 g (12.5 oz)

Package size e - 454 g (16.0 oz)

Package size f - 517 g (18.3 oz)

Package size g - Other (as specified by the purchaser)

Package type 4 - Plastic/glass jar

Package size a - 227 g (8.0 oz)

Package size b - 241 g (8.5 oz)

Package size c - 248 g (8.75 oz)

Package size d - 292 g (10.3 oz)

Package size e - 340 g (12.0 oz)

Package size f - 397 g (14.0 oz)

Package size g - 425 g (15.0 oz)

Package size h - 454 g (16.0 oz)

Package size i - 462 g (16.3 oz)

Package size j - 567 g (20.0 oz)

Package size k - 978 g (34.5 oz)

Package size l - Other (as specified by the purchaser)

Agricultural practices (1) - Conventional

Agricultural practices (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).
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5. PROCESSING GUIDELINES.

5.1 Processing. The roasted shelled nuts must be processed in accordance with Current Good 

Manufacturing Practice (CGMP) (21 Code of Federal Regulation (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 as applicable to the production facility.

5.2 Food defense. The roasted shelled nuts must be processed and transported in accordance 

with 21 CFR Part 121, Mitigation Strategies to Protect Food Against Intentional Adulteration.

This document 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 roasted shelled nuts are specified in the solicitation, 

contract, or purchase order, the organic roasted shelled nuts 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 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase 

order, the roasted shelled nuts must be processed and packaged from current crop year stocks. 

6. SALIENT CHARACTERISTICS.

6.1 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.

6.2 Ingredients.

6.2.1 Raw nuts.

6.2.1.1 Almonds. The shelled almonds must be U.S. Select Sheller Run (or better) as specified 

in the U.S. Standards for Grades of Shelled Almonds.
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6.2.1.2 Cashews. The cashew kernels must be of the “Extra” class of the United Nations 

Economic Commission for Europe (UNECE) Standard DDP-17.

6.2.1.3 Peanuts. The shelled raw peanuts must meet the quality requirements of Table I.

TABLE I. Peanut quality requirements

Type I, Variety A & Type II Type I, Variety B Type V

U.S. Medium Virginia, U.S. 

Extra Large Virginia5, Jumbo 

Grade6 or

U.S. No. 1 Runner7

U.S. No. 1 Spanish8 Jumbo Grade6

6.2.2 Roasting oil. Roasting oil must be refined vegetable oil. No coconut, palm, or palm 

kernel oil is allowed in the cooking process. The oil must be thoroughly refined, deodorized, and 

free from rancidity and objectionable flavor. In addition, the roasting oil must be stabilized with 

suitable antioxidants.

6.2.3 Dressing oil. Dressing oil must conform to the requirements for roasting oil and must be 

used only to the extent necessary with this type of product. Dressing oil must be treated with 

antioxidants. 

6.2.4 Salt. If used, the salt must be of Food Chemicals Codex purity, white, refined sodium

chloride with or without anticaking agents, free from extraneous matter, and may be treated with 

antioxidants. If nuts are oil roasted, granule size or type of salt must be dendritic or fine flake 

salt. If nuts are dry roasted, a flour salt or a pulverized salt, 85 percent of which must pass 

through a U.S. Standard No. 200 sieve, must be used. Iodized salt must not be used. 

6.2.5 Additional processing ingredients. 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 quality. The additional ingredients must be approved for those particular uses by the 

Food & Drug Administration (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). Cereal adjuncts must be food starch, modified starch, dextrin, and gum, which may be 

used as a binder or filler. In addition, the product may contain spices (including paprika), natural 

flavors, or yeast to produce a desirable finished product. For Type V shelled roasted sweetened 

peanuts, a coating containing honey, sugar and/or corn syrup must be applied after roasting. 

 5 U.S. Standards for Grades of Shelled Virginia Type Peanuts.

6 American Peanut Shellers Association’s Grades for Shelled Runner Peanuts. 7 U.S. Standards for Grades of Shelled Runner Type Peanuts.

8 U.S. Standards for Grades of Shelled Spanish Type Peanuts.
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6.3 Aflatoxin testing. All shelled raw peanuts used in the finished product must be sampled by 

the USDA, Agricultural Marketing Service (AMS), Specialty Crops Program (SCP), Specialty 

Crops Inspection (SCI) Division licensed Federal or Federal-State inspectors for aflatoxin 

testing. The shelled raw peanuts must be tested for aflatoxin by the Science and Technology 

Program (S&TP), AMS, USDA and must not exceed 15 parts per billion (ppb).

6.4 Count. The shelled raw nuts must meet the count requirements of Table II.

TABLE II. Count of shelled raw nuts

Component Type and Variety 

(if applicable)

Unit of Measure Nuts (by 

count)

Min

Nuts (by 

count) 

Max

Almonds Type VI 28.4 g (1.0 oz) 24 34

Cashew Type III or IV 454 g (1.0 pound) 220 320

Peanuts, Virginia 

type

Type I, Variety A 28.4 g (1.0 oz) 28 32

Peanuts, Runner type Type I, Variety A or 

V 

28.4 g (1.0 oz) 36 42

Peanuts, Spanish type Type I, Variety B 28.4 g (1.0 oz) 54 58

Peanuts, Runner type Type II 28.4 g (1.0 oz) 38 42

6.5 Sampling and examination of shelled raw nuts. Sampling and examination of shelled raw 

nuts for conformance to the raw material and count requirements must be in accordance with

USDA, AMS, SCP, SCI Division licensed Federal or Federal-State inspector procedures. 

Nonconformance to the raw material requirements or the count per pound/ounce will be cause 

for rejection of the lot.

6.6 Finished product.

6.6.1 Flavor and odor. The roasted shelled nuts must not contain bitter, musty, sour, rancid, 

stale, sprouty, or other undesirable flavors or odors. 

6.6.1.1 Style C, flavored cashews. The flavored cashews must possess a fresh roasted cashew 

odor and flavor accompanied by the distinct flavor and odor specified (BBQ, hot and spicy, 

jalapeño, etc.).

6.6.1.2 Type V, roasted sweetened peanuts. The roasted sweetened peanuts must possess a 

fresh roasted peanut flavor and odor with a secondary sweet, slightly salty flavor. 
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6.6.1.3 Type VI, Style C, flavored almonds. The flavored almonds must possess a fresh 

roasted odor and flavor accompanied by the distinct flavor and odor specified (smoke, wasabi, 

jalapeño, etc.). 

6.6.2 Color and appearance. The roasted shelled nuts must not show evidence of burnt nuts. 

If used, salt must be evenly distributed throughout the nuts, and the surface of the nuts must

show no excessive caking of salt. The nuts must not be excessively coated with oil, and the 

blanched nuts must be bright. 

6.6.2.1 Type III and Type IV, Style C, flavored cashews. The flavored cashews must have an 

evenly distributed coating of fine seasoning dust. The nuts must possess a fresh roasted cashew 

odor and flavor accompanied by the distinct flavor and odor specified (BBQ, hot and spicy, 

jalapeno, etc.).

6.6.2.2 Type V, roasted sweetened peanuts. The roasted sweetened peanuts must be a light to 

medium brown with an internal light brown color and the surfaces must be dry (not tacky) to the 

touch.

6.6.2.3 Type VI, Style C, flavored almonds. The flavored almonds must be whole, the 

cinnamon-brown skin intact with an evenly distributed coating of fine sea salt.

 

6.6.3 Texture. The roasted shelled nuts must have a firm, crisp bite and chew with a fresh nut 

texture. The roasted shelled nuts must not be excessively hard.

6.6.4 Composition and finished product defects. The finished roasted shelled nuts must 

comply with the requirements specified in Tables III and IV. 
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TABLE III. Composition of nuts9

Product Type, Variety 

and/or Style

Component Percent (by 

weight)

Not less than

Percent (by 

weight)

Not more 

than

Peanuts, Virginia type 

or Runner type roasted 

(blanched)

Type I, Variety A Nuts 98.0 99.5

Peanuts, Virginia type 

or Runner type roasted 

(blanched)

Type I, Variety A Salt (coating) 

(if specified)

0.5 2.0

Peanuts, Spanish type, 

roasted (unblanched)

Type I, Variety B Nuts 98.0 99.5

Peanuts, Spanish type, 

roasted (unblanched)

Type I, Variety B Salt (coating) 

(if specified)

0.5 2.0

Peanuts, Virginia type 

or Runner type, dry 

roasted

Type II Nuts 95.0 97.5

Peanuts, Virginia type 

or Runner type, dry 

roasted

Type II Cereal adjuncts 1.0 4.0

Peanuts, Virginia type 

or Runner type, dry 

roasted

Type II Salt (coating) 

(if specified)

1.0 3.0

Cashews Type III Nuts 98.0 99.5

Cashews Type III Salt (coating) 

(if specified)

0.5 2.0

Cashews Type III, Style C Nuts 85.0 90.0

Cashews Type III, Style C Seasoning 3.5 6.0

Cashews Type III, Style C Oil 5.0 9.0

Cashews Type III, Style C Salt 0.5 2.0

Cashews, dry roasted Type IV Nuts 95.0 99.0

 9 Style b, Type I (peanuts), Style b, Type III (cashews), and Style b, Type VI (almonds) must consist of 100 percent peanuts, cashews, or 

almonds, respectively. 
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Product Type, Variety 

and/or Style

Component Percent (by 

weight)

Not less than

Percent (by 

weight)

Not more 

than

Cashews, dry roasted Type IV Cereal adjuncts 0.5 4.0

Cashews, dry roasted Type IV Salt (coating) 

(if specified)

0.1 3.0

Peanuts, Runner type, 

roasted, sweetened 

(unblanched)

Type V Nuts 98.0 99.5

Peanuts, Runner type, 

roasted, sweetened 

(unblanched)

Type V Salt (coating 0.5 1.5

Almonds (unblanched) Type VI Nuts 98.0 99.5

Almonds (unblanched) Type VI Salt (coating) 

(if specified)

0.5 2.0

Almonds, smoke 

flavored (unblanched)

Type VI, Style C Nuts 98.0 99.5

Almonds, smoke 

flavored (unblanched)

Type VI, Style C Salt (coating) 1.2 1.8
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TABLE IV. Finished product defects

Type Splits10,11

Not more than

Small pieces11,12,13

Not more than

Type I, Variety A 25.0 4.0

Type I, Variety B 5.0 4.0

Type II 25.0 4.0

Type III 25.014 10.0

Type IV 25.014 10.0

Type V 10.0 4.0

Type VI 10.0 4.0

6.7 Sampling and examination of finished product. Sampling and examination of roasted 

shelled nuts for conformance to the finished product requirements must be in accordance with 

USDA procedures. 

6.8 Aflatoxin testing. All USDA certified roasted shelled nuts must be sampled by the USDA, 

AMS, SCP, SCI Division for aflatoxin testing. The roasted shelled nuts must be tested for 

aflatoxin by the S&TP, AMS, USDA. The aflatoxin content of the finished product must not be 

greater than 15 ppb. When roasted shelled nuts are certified by the manufacturer, a Certificate of 

Analysis as verification of aflatoxin testing will be provided by the manufacturer. The aflatoxin 

content of the finished product must not be greater than 15 ppb.

6.9 Foreign material. The shelled raw nuts used to produce the roasted shelled nuts 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. ANALYTICAL REQUIREMENTS.

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

purchase order, the following analytical requirements for the roasted shelled nuts must conform 

to those in Table V:

 10 A split means the separated half of the kernel. 11 Percent by weight. 12 A small piece is defined as any piece one fourth or less of the kernel. 13 Results will be reported to the nearest 0.1 percent. 14 For Types III and IV, Size 2 cashew halves, split nuts are not to be classified as a defect.
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TABLE V. Analytical requirements

Test Type Style Requirement

Aflatoxin --- --- Not greater than (NGT) 15 ppb

Salt --- --- Reference Table III

Sodium II A 300 - 700 milligrams (mg) per 100 g

Sodium III C 300 - 700 mg per 100 g

Sodium VI C 300 - 700 mg per 100 g

Moisture II --- NGT 2.5 percent

Moisture III --- NGT 3.0 percent

Moisture VI --- NGT 3.0 percent

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 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 VI. Any 

result not conforming to the analytical requirements may be cause for rejection of the lot.
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TABLE VI. Analytical testing and reporting

Test Method Reported as

Aflatoxin 998.03 or 991.3115 Nearest 1 ppb

Salt 950.52 Nearest 0.1 percent

Sodium 985.35, 2011.14 Nearest mg per 100 g

Moisture 925.40 Nearest 0.1 percent

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

distributor must certify that the roasted shelled nuts provided meet the salient characteristics of 

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

the same roasted shelled nuts offered for sale in the commercial market. The purchaser reserves 

the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered roasted shelled nuts 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 roasted shelled nuts in the 

commercial marketplace. Delivered roasted shelled nuts 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 roasted shelled nuts, the roasted shelled nuts 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 crustacean shellfish or those in effect on the date of 

the solicitation, contract, or purchase order. When the roasted shelled nuts are used for the 

National School Lunch Program, the roasted shelled nuts must comply with all applicable 

provisions of the Child Nutrition (CN) Program. When a CN label is specified, the label must be 

approved in its final format by the 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, 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-

 15 The 991.31 HPLC method must be used when the contract requires that aflatoxin levels must not exceed 2 ppb.
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production raw materials and other ingredients and post-production finished product. The plan 

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

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

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

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

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 

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 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 as applicable to the production facility. 

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 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 as applicable to the 
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production facility, 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 roasted shelled nuts 

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 roasted shelled nuts 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 roasted shelled nuts in accordance with SCI Division procedures, which 

include selecting random samples of the roasted shelled nuts, 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 roasted shelled nuts 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 roasted shelled nuts 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, S&TP laboratory for analysis.

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

order).
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13. REFERENCE NOTES.

13.1 USDA services.

13.1.1 USDA certification. 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@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: KerryR.Smith@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.

Copies of the UNECE Standard DDP-17 may be obtained from: UN Economic Commission 

for Europe Information Service, Palais des Nations, CH-1211 Geneva 10, Switzerland or 

via E-mail: unece_info@un.org or on the Internet at: 

https://www.unece.org/unece/search?q=Standard+DDP-17&op=Search

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

products may be obtained from: USDA, AMS, SCP, SCI Division, 831 Mitten Road, Room 

200, Burlingame, CA 94010, telephone (650) 552-9073, fax (650) 552-9147, or via E-mail: 

depot@usda.gov or on the Internet at:

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

Questions and comments on the U.S. standards and inspection instructions for fruits, vegetables, 

and other specialty products may be directed to: USDA, AMS, SCP, SCI Division, Riverside 

Business Park, 100 Riverside Parkway, Suite 101, Fredericksburg, VA 22406-1016 or on 

the Internet at: http://www.ams.usda.gov/grades-standards.

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@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.

Copies of this CID are also available online at: ASSIST Online (https://assist.dla.mil) or 

ASSIST Quick Search (https://quicksearch.dla.mil).

Beneficial comments, recommendations, additions, deletions, clarifications, etc., and any data 

which may improve this document should be sent to: DLA Troop Support, ATTN: FTSA, 

700 Robbins Avenue, Philadelphia, PA 19111-5092 or via E-mail: dscpsubsweb@dla.mil.
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MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITY:

Custodians DOJ - BOP

HHS - FDA

Army - GL USDA - SCP

Navy - SA VA - OSS

Air Force - 35

PREPARING ACTIVITY:

Review Activities

DLA - SS

Army - MD, QM (Project No. 8925-2017-001)

Navy - MC

NOTE: The activities listed above were interested in this document as of the date of this 

document. Since organizations and responsibilities can change, you should verify the currency 

of the information above using the ASSIST Online database at https://assist.dla.mil.

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.