FSC 8915 

METRIC 

A-A-20252B 

August 29, 2018 

SUPERSEDING

A-A-20252A 

June 5, 2000 

COMMERCIAL ITEM DESCRIPTION

PUREES, FRUIT, ASEPTIC

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers aseptic fruit purees (fruit purees), 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: 

• Types(s), variety(ies), acidification, style(s), seed(s), sweetener(s), package types and 

agricultural practice(s) of fruit purees desired (Sec. 3). 

• When fruits used must originate from crops grown, processed, and packed in the United 

States (Sec. 6.2).

• 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 fruit purees 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, acidification, styles, seeds, sweeteners, package types, and agricultural 

practices.

2

Type I - Apple 

Type II - Apricot 

Type III - Banana

Type IV - Blackberry

Variety A - Evergreen

Variety B - Marion

Type V - Black Currant

Type VI - Blueberry

Variety A - Native or wild

Variety B - Cultivated

Type VII - Boysenberry 

Type VIII - Cherry

Variety A - Red tart pitted

Variety B - Dark sweet pitted

Type IX - Fig

Type X - Grape

Type XI - Grapefruit

Type XII - Guava 

Type XIII - Mango 

Type XIV - Orange 

Type XV - Papaya

Type XVI - Peach

Type XVII - Pear

Type XVIII - Pineapple 

Type XIX - Plum (prune) 

Type XX - Raspberry

Variety A - Red

Variety B - Black

Type XXI - Strawberry

Type XXII - Fruit combination (two or more types of fruit)3

Type XXIII - Other (as specified by the purchaser)

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

3 Types of fruit and proportions desired must be specified by the purchaser in the solicitation, contract or purchase order.
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Acidification 1 - Acidified4

Acidification 2 - Not acidified

Style a - Single strength5

Style b - Concentrated6

Seeds i - With seeds

Seeds ii - Without seeds

Sweetener A - Sugar added

Sweetener B - No sugar added (21 Code of Federal Regulations (CFR) §101.60)

Sweetener C - Other (as specified by the purchaser)

Package type 1 - Glass jar

Package type 2 - Plastic cup/tub/pail [127.6 grams (g) (4.5 ounces (oz)); 850 g (30 oz); 2.94 

kilograms (kg) (6.5 pounds (lb)); 12.70 kg (28 lb); 13.60 kg (30 lb); 14.96 kg 

(33 lb); 19.95 kg (44 lb); 19 liters (L) (5 gallon)]

Package type 3 - Bag-in-box

Package type 4 - Bag-in-drum

Package type 5 - Steel drum

Package type 6 - Tote

Package type 7 - Other (as specified by the purchaser)

Agricultural practice a - Conventional

Agricultural practice b - 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).

4 See Sec. 6.2.2 on page 5.

5 See Sec. 6.3.1.1 on page 5.

6 See Sec. 6.3.1.2 on page 5.
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5. PROCESSING GUIDELINES.

5.1 Processing. The fruit purees 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, and as applicable to the production facility. Manufacturers may blanch the fresh 

fruits to preserve color (inactivate enzymes). Fruit purees must be commercially sterile, readyto-use.

5.2 Food defense. The fruit purees must be processed and transported in accordance with the 

Food and Drug Administration’s (FDA’s) Guidance for Industry: Food Producers, Processors, 

and Transporters: Food Security Preventive Measures Guidance.7

 This guidance 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 post-production finished 

product. 

5.3 Organic ingredients. When organic fruit purees are specified in the solicitation, contract, 

or purchase order, the organic fruit purees 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 fruit purees must be manufactured from the latest year’s crop.

5.5 Shelf life. After packaging, the fruit purees must have a remaining shelf life of at least nine 

months when delivered to the purchaser. 

5.6 Pesticides. Pesticides in the raw fruit used must comply with the regulations and tolerances 

for pesticides specified in 40 CFR Part 180, Protection of the Environment. 

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. 

7 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm. 
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6.2 Ingredients. When specified in the solicitation, contract or purchase order, the fruit used must 

originate from crops grown, processed, and packed in the United States and/or its territories. The 

fruit purees must be made from the fruit type specified in the solicitation, contract, or purchase order.

6.2.1 Raw ingredients. The fruit purees must be obtained from sound, wholesome, 

appropriately mature fruits or juice concentrates.

6.2.2 Additional processing ingredients. The fruit purees may contain added sugar for 

palatability. Water may be added if required to standardize Brix levels to meet the specification 

level. Fruit pectin may be added to improve consistency. Natural flavoring may be added to 

enhance flavors. When acidification 1 is specified, the fruit purees may include the following 

acidulants: citric acid, ascorbic acid, lemon juice, and/or lemon juice concentrate added as a 

preservative to inhibit oxidation. For Type IX fig puree, the fig puree must be combined with 

water, lemon juice (from concentrate), and pectin, with potassium sorbate added as a 

preservative. 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 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). 

6.3 Finished product.

6.3.1 Fruit puree. A fruit puree is obtained through appropriate processing such as pulping, 

grinding, milling, sieving, or screening the edible portion of the fruit. The fresh fruit must be 

processed without peel or skin. 

6.3.1.1 Single strength. A fruit puree from which water has not been removed from the fresh 

fruit.

6.3.1.2 Concentrated. A fruit puree from which a portion of the water has been removed from 

the fresh fruit. Concentrated puree is depectinized and evaporated under vacuum to a 

standardized Brix level.

6.3.2 Flavor and aroma. The finished fruit purees specified in the solicitation, contract, or 

purchase order, must have a fruity flavor and aroma typical of the fruit from which the puree is 

derived. The fruit purees must not contain any off flavors or odors, such as, but not limited to, 

stale, yeasty, burnt, acetic, musty, rancid, moldy, fermented or metallic. 

6.3.3 Color. The finished fruit purees specified in the solicitation, contract, or purchase order 

must have a color that is free from traces of scorching, caramelization and oxidation and typical 

of the fruit from which it was derived. Each fruit ingredient must possess a reasonably uniform 

bright characteristic color.
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6.3.4 Texture. The finished fruit purees must be homogenous products that are pliable and any 

lumps that are present should be easily broken under gentle pressure. Lumps in the finished fruit 

purees must not exceed 6.35 millimeters (mm) (1/4 inch (in)) in diameter.

6.3.5 Defects. Each fruit used in the fruit purees must meet the requirements for defects and 

allowances as specified in the U.S. Standards for Grades for the fruit type specified in the 

solicitation, contract, or purchase order. Each type of fruit puree must be free from pit 

fragments, and must be reasonably free from stems, calyxes, and black, brown, green or other 

discolored tissues that are readily noticeable in a 454 g (16 oz) sample. When Seeds II is 

specified, the fruit puree without seeds must be screened to eliminate large seeds that are readily 

noticeable. Stems and black, brown, green, or other discolored tissue must not include more than 

1 piece that is over 4.75 mm (3/16 in) in any dimension.

6.3.6 Foreign material. Fruits used to produce the fruit purees 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, silt, sand, thorns, insects, insect pieces, rodent or insect infestation, 

hair, wood, glass, or metal. 

7. ANALYTICAL REQUIREMENTS.

7.1 Microbiological and analytical testing and reporting. When specified by the purchaser, 

the following microbiological and analytical requirements for the fruit purees must conform to 

those in Table I. 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 I. Any result 

not conforming to the analytical requirements may be cause for rejection of the lot. 

TABLE I. Microbiological and analytical testing and reporting

Test Requirement Method Reported as

Total Plate Count 

(TPC)

Less than 1,000 

colony forming units 

(CFU) per g

990.12, 966.23 or 

BAM8 Chapter 3

Nearest 100 CFU per 

g 

Yeast and Mold Less than 100 CFU

per g

997.02 or BAM8

Chapter 18 

Nearest 50 CFU per g

8 Bacteriological Analytical Manual (BAM) is found at: https://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm2006949.htm
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Test Requirement Method Reported as

Coliforms Less than 10 CFU per 

g 

966.24 or BAM9

Chapter 4; 991.14 

Nearest most 

probable number 

(MPN) or Nearest 10 

CFU per g

°Brix See Table II 932.12 Nearest 0.1 degree 

pH See Table II 981.12 Nearest 0.1 value 

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 °Brix and pH levels. Unless otherwise specified in the solicitation, contract, or purchase 

order, the fruit purees will be analyzed for °Brix in accordance with 21 CFR §101.30 and must 

conform to the minimum percent soluble solids (°Brix) and pH ranges as specified in Table II:

TABLE II. °Brix and pH levels.

Type Minimum Single 

Strength °Brix

Concentrate °Brix pH

Apple 11.5 31.5 ± 1.5 3.2 - 4.2 

Apricot 11.5 31.5 ± 1.5 3.2 - 4.2 

Banana 21.0 72 4.2 - 4.5 

Blackberry - 

Evergreen

10.5 --- 3.2 - 4.0 

9 See footnote 8 on page 6.
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Type Minimum Single 

Strength °Brix

Concentrate °Brix pH

Blackberry - Marion 10.0 --- 2.9 - 3.6

Black Currant 9.0 --- 2.2 - 3.0

Blueberry 10.0 30 ± 0.5 2.8 - 4.19

Boysenberry 10.0 --- 3.0 - 6.0

Cherry 18.0 32 ± 0.5 3.4 - 4.5

Fig 18.0 --- 3.2 - 4.2

Grape 14.0 45 ± 0.5 2.7 - 4.1

Grapefruit 8.0 --- 3.0 - 3.4

Guava 8.5 --- 3.3 - 4.5

Mango 13.5 28.5 ± 1.5 3.9 - 4.2

Orange 8.0 --- 3.0 - 3.4

Papaya 11.5 25.0 ± 1.0 3.8 - 4.6

Peach 10.5 31.5 ± 1.5 3.2 - 4.2

Pear 12.0 31.5 ± 1.5 3.9 - 4.2

Pineapple 12.8 --- 3.9 - 4.2

Plum (prune) 12.0 --- 2.8 - 4.1

Raspberry - Black 11.1 28 ± 0.5 3.1 - 4.3

Raspberry - Red 8.0 --- 2.5 - 3.8

Strawberry 7.5 28 ± 0.5 3.3 - 4.0

Fruit combination10 --- --- ---

10 °Brix and pH requirements for Type XXII, fruit combination, must be specified by the purchaser.
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8. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

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

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

fruit purees offered for sale in the commercial market. The purchaser reserves the right to 

require proof of conformance. 

9. REGULATORY REQUIREMENTS. The delivered fruit purees 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 fruit purees in the 

commercial marketplace. Delivered fruit purees 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 fruit purees, the 

fruit purees 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.

11

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 

11 See footnote 7 on page 4.
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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.

12

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 

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 fruit purees 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 fruit purees 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 fruit purees in accordance with SCI Division procedures, which include 

selecting random samples of the fruit purees, evaluating the samples for conformance with the 

12 See footnote 7 on page 4.
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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 fruit purees 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 fruit purees 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, 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@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) 690-4089 or via E-mail: KerryR.Smith@ams.usda.gov. 
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13.2 Sources of documents. 

13.2.1 Sources of information for nongovernmental documents are as follows:

Copies of the AOAC International OMA may be obtained from: AOAC International, 2275 

Research Boulevard, Suite 300, Rockville, MD 20850-3250, telephone (301) 924-7077. 

Internet address: http://www.aoac.org for nonmembers and http://www.eoma.aoac.org for 

members and AOAC OMA subscribers. 

Copies of the Food Chemicals Codex and U.S. Pharmacopeia may be purchased from: United 

States Pharmacopeia Convention, 12601 Twinbrook Parkway, Rockville, MD 20877, 

telephone (800) 227-8772 or (301) 881-0666, Fax (301) 816-8148 or on the Internet at: 

http://www.usp.org. 

13.2.2 Sources of information for governmental documents are as follows:

Applicable provisions of the 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, the Federal Food, Drug, and 

Cosmetic Act are contained in 21 CFR Parts 1 to 199 and the Tolerances and Exemptions for 

Pesticide Chemical Residues in Food are contained in 40 CFR Part 180. 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 FDA Bacteriological Analytical Manual (BAM) are available online from: FDA, 

CFSAN on the Internet at: 

https://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm2006949.htm. 

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@ams.usda.gov or on the Internet at:

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

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.