FSC 8925

 METRIC

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October 23, 2019

COMMERCIAL ITEM DESCRIPTION

HONEY

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers honey, packed in commercially acceptable containers, suitable for 

use and under inspection or surveillance by Federal, State, local governments, and other 

interested parties. This CID includes, but is not limited to, regulatory, quality, and/or

authenticity requirements. Please note: This document does not guarantee purchase of this 

item by USDA.1

2. USER NOTES.

2.1 User must specify the following:

• Type(s), source(s), floral source(s), preparation(s), color(s), grade(s), and agricultural 

practice(s) of the honey desired (Sec. 3).

• Analytical and authenticity tests to be performed (Sec. 7).

• When analytical requirements are different than specified (Sec. 7.2).

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

• When emerging analytical methods for economic adulteration are to be performed (Sec. 7.5).

• When analytical testing for residues are to be performed (Sec. 7.6).

• Manufacturer’s/distributor’s certification (Sec. 10.3) or USDA certification (Sec. 10.4).

2.2 User may specify the following:

• Food Defense (Sec. 10.1) and Manufacturer’s Quality Assurance (Sec. 10.2). User 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 honey must conform to the following list which must be specified 

by the user.

 1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs.
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Types, sources, floral sources, preparations, colors, grades, and agricultural practices. 2, 3, 4,

5

Type I - Liquid 

Type II - Granulated 

Type III - Creamed 

Type IV - Comb 

Type V - Chunk 

Source A - Blossom or nectar Source B - 

Honeydew 

Floral source 1 - Unifloral 

Floral source 2 - Multifloral 

Preparation a - Raw 

Preparation b - Unfiltered/unstrained 

Preparation c - Filtered 

Preparation d - Strained 

Color of Type I (1)3 - Water white

Color of Type I (2) - Extra white

Color of Type I (3) - White

Color of Type I (4) - Extra light amber

Color of Type I (5) - Light amber

Color of Type I (6) - Amber

Color of Type I (7) - Dark amber

Color of Types IV and V (a)4 - White

Color of Types IV and V (b) - Light amber 

Color of Types IV and V (c) - Dark amber

U.S. Grade A 

U.S. Grade B 

U.S. Grade C 

Substandard

2 Information provided by the National Honey Board https://www.honey.com/about-honey/forms-of-honey. 3 In accordance with the U.S. Standards for Grades of Extracted Honey 

https://www.ams.usda.gov/sites/default/files/media/Extracted_Honey_Standard%5B1%5D.pdf. 4 In accordance with the U.S. Standards for Grades of Comb Honey 

https://www.ams.usda.gov/sites/default/files/media/Comb_Honey_Standard%5B1%5D.pdf. 5 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.
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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, authenticity, and residue requirements: as specified by the user (Sec. 7).

• Manufacturer’s/distributor’s product assurance (Sec. 8).

• Regulatory requirements (Sec. 9).

• Quality assurance provisions: as specified by the user (Sec. 10).

• Packaging requirements other than commercial: as specified by the user (Sec.11).

5. PROCESSING GUIDELINES.

5.1 Processing. The honey must be processed in accordance with Current Good Manufacturing 

Practice (CGMP) (21 Code of Federal Regulations (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. For honey produced and imported into, or produced and 

packed within the United States, the product and facilities that produce, pack, store, or otherwise 

handle the product must be compliant with the Food and Drug Administration (FDA) Food 

Import Program requirements. This includes but is not limited to, the facility being registered 

with FDA, complying with all FDA requirements such as sanitation, being subject to FDA 

review and approval, providing required product documentation, and ensuring that all labeling 

and packaging is informative and truthful.6, 7

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

Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121). 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 security 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 honey is specified by the user, the organic honey 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 

 6 https://www.fda.gov/ForIndustry/ImportProgram/default.htm. 7 https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ucm389501.htm.
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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.

6. SALIENT CHARACTERISTICS.

6.1. Definitions. For the purpose of this CID, the following definitions apply.

6.1.1 Honey. Honey is a sweet, syrupy substance produced by honey bees from the nectar of 

plants or from secretions of living parts of plants or excretions of plant-sucking insects on the 

living part of plants, which the bees collect, transform by combining with specified substances of 

their own, deposit, dehydrate, store, and leave in the honeycombs to ripen and mature. Honey 

consists essentially of different sugars predominantly glucose and fructose as well as other 

substances derived from the collection of nectar by honey bees for conversion into honey. The 

color of honey varies from nearly colorless to dark brown; the consistency can be fluid, viscous, 

or partly to entirely crystallized. The flavor and aroma vary but are derived from the plant 

origin.

6.1.1.1 Blossom or nectar honey. Honey which comes from the nectars of plants.

6.1.1.2 Honeydew honey. Honey which comes mainly from excretions of plant-sucking insects 

(Hemiptera) on the living parts of plants or secretions of living parts of plants.

6.1.2 Adulterated honey. Honey is deemed adulterated as described in accordance with Title 

21 - Food and Drugs, Chapter 9 - Federal Food, Drug and Cosmetic (FD&C) Act, Subchapter IV

- Food, United States Code (U.S.C.) §342.

8

6.1.3 Liquid honey. Honey that has been separated from the comb by centrifugal force, gravity, 

straining, or by other means.

6.1.4 Granulated. Honey is a super-saturated glucose solution that naturally crystallizes/ 

granulates. The rate of the granulation is a function of the honey’s fructose/glucose ratio, the 

amount of foreign material in the honey and the temperature at which it is stored. Most honey 

will granulate or crystalize naturally. Granulation is not an indicator of adulteration.

6.1.5 Creamed honey. Creamed honey, or honey spread, consisting of crystallized honey has a 

smooth consistency because of its extremely fine crystals. For making this product, honey is 

heated to liquefy it, strained and ‘seeded’ by adding variable quantities of crystallized honey 

depending on the season, type of honey, and percent of moisture. The honey is then poured into 

retail containers and stored in a cool room for several days to ‘set up’ or crystalize.

 8 21 USC 342: Adulterated Food https://www.gpo.gov/fdsys/granule/USCODE-2011-title21/USCODE-2011-title21-chap9-subchapIV-sec342
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6.1.6 Comb honey. Comb honey, which is honey stored by bees in the cells of freshly built 

broodless combs and is sold in sealed whole combs or sections of such combs. 

6.1.7 Chunk honey. Comb honey in a container with liquid honey poured around it in 

accordance with the U.S. Standards for Grades of Comb Honey.9

6.1.8 Raw honey. Honey as it exists in the beehive or as obtained by extraction, but not filtered. 

Raw honey may contain fine particles, pollen grains, air bubbles, comb, propolis and other

defects normally found in suspension. 

6.1.9 Unfiltered/unstrained honey. Honey that has not been filtered or strained as described 

by the U.S. Standards for Grades of Extracted Honey10 and may include extracted or nonextracted honey and whereas most of the fine particles, pollen grains, air bubbles, comb, propolis 

and other defects normally found in suspension may be present. 

6.1.10 Filtered honey. Honey of any type defined in the U.S. Standards for Grades of Extracted 

Honey10 that has been filtered to the extent that all or most of the fine particles, pollen grains, air 

bubbles, comb, propolis and other defects normally found in suspension have been removed. 

Such honey is not filtered to less than 1.0 micron (μm)

11

. 

6.1.11 Strained honey. Honey of any type defined in the U.S. Standards for Grades of 

Extracted Honey10 that has been strained to the extent that most of the particles, including comb, 

propolis, or other defects normally found in honey have been removed. Grains of pollen, small 

air bubbles, and very fine particles would not normally be removed. 

6.2 Labeling. The honey will be labeled in accordance with the FDA Guidance for Industry: 

Proper Labeling of Honey and Honey Products.

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6.2.1 Country of origin labeling (COOL) for packed honey. The use of a label in conjunction 

with packaged honey must declare legibly and permanently the one or more names of the one or 

more countries of origin of the lot or container of honey, preceded by the words ‘product of’ or 

other words of similar meaning. Country of origin labeling is required by the Tariff Act of 1930, 

19 U.S.C. 1304(a), and is enforced by U.S. Customs and Border Protection (CBP) under 

regulations (19 CFR Part 134). The Tariff Act requires that every imported item be 

conspicuously and indelibly marked in English to indicate its country of origin to the ultimate

purchaser. The FDA provides guidance on COOL on behalf of CBP at: www.fda.gov.

9 See footnote 4 on page 2.

10 See footnote 3 on page 2. 11 A unit of length equal to 1/1000 (0.001) millimeter. 12 https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/labelingnutrition/ucm389501.htm.
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6.2.2 Country of origin labeling per the Agricultural Marketing Act of 1946.

13 The 

Agricultural Marketing Act (AMA) of 1946, 7 U.S.C. 1621 et seq as amended by the 2008 Farm 

Bill, requires that all packaged honey, domestic and imported, bearing a grade mark or grade 

statement, continuous inspection mark or statement, sampling mark or statement, or any 

combination of marks or statements of the USDA, must also bear the countries of origin on the 

container of honey. This listing of the countries of origin must be printed legibly and 

permanently, placed in close proximity, and of comparable size to the certificate, mark, or 

statement, and preceded by the words ‘Product of’ or other words of similar meaning. 

6.2.3 U.S. Grades. When the honey is labeled with a U.S. Grade, the quality of the honey must 

be consistent with Grades A, B, C, or Substandard as described in the United States Standards 

for Grades of Extracted Honey14 and the United States Standards for Grades of Comb Honey.15 

6.2.4 Name of the food. In accordance with FDA’s honey-specific Compliance Policy 

Guidance (CPG) 515.30016: “A honey may be labeled with the name of the plant or blossom 

provided that the particular plant or blossom is the chief floral source of the honey, such as 

‘Orange Blossom Honey’ or ‘Clover Honey’, and provided that the honey producer is in a 

position to demonstrate that the plant or blossom designated on the label constitutes the chief 

floral source of the honey.” In the case of imports, labeling must be deemed informative and 

truthful by FDA in compliance with their Food Import Program requirements.

6.3 Additional ingredients. The honey will not contain any additional food ingredients 

including food additives.

6.4 Flavor and aroma. The honey flavor and aroma will be appropriate for the source specified 

by the user. The honey must be free from objectionable or foreign flavors or odors, reasonably 

free from caramelization, free from smoke, fermentation, chemical and other causes except for

the predominant floral source.

7. ANALYTICAL REQUIREMENTS.

7.1 Laboratory procedures. The USDA, Agricultural Marketing Service (AMS), Science and 

Technology Program (S&TP), Laboratory Approval and Testing Division (LATD) has

developed Procedure for Using Performance-Based Criteria to Select Appropriate Method of 

Analysis (see Sec. 13.1.3) to establish performance-based criteria for selecting an appropriate 

method of analysis to provide information about a specific characteristic; and for expected 

performance capabilities of the laboratory conducting the analysis.

 13 https://www.ams.usda.gov/sites/default/files/media/Agricultural_Marketing_Act_Of_1946%5B1%5D.pdf. 14 See footnote 3 on page 2. 15 See footnote 4 on page 2. 16 FDA Honey-specific Compliance Policy Guidance is available on line at: 

https://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074437.htm.
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7.2 Table I. Analytical and physical testing and reporting requirements. When specified 

by the user, the following analytical and physical requirements for the honey 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. At the 

user’s discretion, any result not conforming to the analytical requirements may be cause for 

rejection of the lot.

7.3 Analytical verification. User must specify manufacturer’s/distributor’s certification (Sec. 

10.3) or USDA certification (Sec. 10.4).

7.4 USDA verification procedures. When USDA certification (Sec. 10.4) is specified by the 

user, 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 selected random package will be 

used to create a composite sample that will be used in the analytical testing.
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TABLE I. Analytical and physical testing and reporting 

Test Requirement Method Reported as

Sample preparation 920.180 Not applicable 

Water insoluble solids: 

Extracted honey 

Not more than 0.5 gram (g) per 

100 g for pressed honey and 

not more than 0.1 g per 100 g 

for other than pressed honey 

920.181 Nearest 0.1 g

Moisture/refractive index Less than 21.0 g per 100 g. In 

accordance with AOAC 

method 969.38B, and/or Table 

II, U.S. Standards for Grades 

of Extracted Honey17, and/or 

the USDA Extracted Honey 

Grading Manual18

969.38B, or U.S. Standards for 

Grades of Extracted Honey17

and the USDA Extracted 

Honey Grading Manual18

Nearest 0.1 g per 100 g

Fructose and glucose content 

(sum of both): Honeys not 

listed immediately below

Not less than 60.0 g per 100 g 977.20 Nearest 0.1 percent

 

17 See footnote 3 on page 2. 18 USDA Extracted Honey Grading Manual is available at: https://www.ams.usda.gov/sites/default/files/media/Extracted_Honey_Inspection_Instructions%5B1%5D.pdf. 
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TABLE I. Analytical and physical testing and reporting 

Test Requirement Method Reported as

Fructose and glucose content 

(sum of both): Honeydew 

honey, blends of honeydew 

honey with blossom honey

Not less than 45.0 g per 100 g 977.20 Nearest 0.1 percent

Sucrose: Honeys not listed 

immediately below

Not more than 5.0 g per 100 g 977.20 Nearest 0.1 g per 100 g

Sucrose: Alfalfa, Citrus, False 

Acacia, French Honeysuckle, 

Menzies Banksia, Red Gum, 

Leatherwood, Eucryphia 

milligani

Not more than 10.0 g per 100 g 977.20 Nearest 0.1 g per 100 g

Sucrose: Lavender, Borage Not more than 15.0 g per 100 g 977.20 Nearest 0.1 g per 100 g

Typical sugars in honey: 

Fructose

27.25 - 44.26 g per USDA 

Technical Bulletin 1261

977.20 Nearest 0.01 g per 100 g

Typical sugars in honey: 

Glucose

22.03 - 40.75 g per USDA 

Technical Bulletin 1261

977.20 Nearest 0.01 g per 100 g

Typical sugars in honey: 

Maltose

2.74 - 15.98 g per USDA 

Technical Bulletin 1261

977.20 Nearest 0.01 g per 100 g
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TABLE I. Analytical and physical testing and reporting 

Test Requirement Method Reported as

Filtering19 Not filtered to less than 1.0 

μm20

USDA Extracted Honey 

Grading Manual21

Nearest 5 μm20

Color Type I, Extracted Honey See U.S. Standards for Grades 

of Extracted Honey22

985.25 or U.S. Standards for 

Grades of Extracted Honey22

and the USDA Extracted 

Honey Grading Manual21

Visual examination in 

accordance with the method

pH 3.4 - 6.1 945.27 Nearest 0.1 value

Microscopy Grams of filth in accordance 

with the test method

970.66 Nearest 1.0 g

 19 Only tested for honey that is filtered. 20 See footnote 11 on page 5. 21 See footnote 18 on page 8. 22 See footnote 3 on page 2.
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7.5 Table II. Emerging analytical methodology for economic adulteration. The following 

listed methods in Table II are given as a resource and are not exhaustive or meant to indicate the 

most comprehensive or robust panel of tests for economic adulteration. Methods for determining 

economic adulteration in honey are emerging or improving rapidly, and thus appropriate and upto-date, reproducible and validated methods should be utilized as they become available. For 

further guidance, please reference LATD’s Procedure for Using Performance-Based Criteria to 

Select Appropriate Method of Analysis (see Sec. 13.1.3) for USDA, AMS, S&TP current 

thinking. Methods utilized for determining economic adulteration of honey must be selected 

based on utility, availability, and whether the methods meet the needs and requirements of the 

stakeholders involved.

TABLE II. Emerging analytical methodology for economic adulteration

Test Requirement

Ultra-filtration Filtered to less than 0.1μm23

C-4 Sugars (cane sugar/corn 

sugar) Isotope Ratio24

Absence of C-4 sugars

Electrical Conductivity: 

Honeys and blends not listed 

immediately below

Not more than 0.8 milliSiemens (mS) 

per centimeter (cm)

Electrical Conductivity: 

Honeydew and chestnut 

honey and blends of these. 

Exceptions: Strawberry tree, 

Bell Heather, Eucalyptus, 

Lime, Lind Heather, Manuka 

or Jelly bush, and Tea tree

Not less than 0.8 mS per cm

7.6 Table III. Residues. The following table lists additional concerns in honey. For further 

guidance, please reference LATD’s Procedure for Using Performance-Based Criteria to Select 

Appropriate Method of Analysis (see Sec. 13.1.3) for USDA, AMS, S&TP current thinking. 

 23 See footnote 11 on page 5. 24 Stable Carbon Isotope Ratio Analysis (SCIRA) - determined by the 13C/12C isotope ratio which is different in C4 or CAM plants (including cane 

and corn sugar) when compared to C3 plants (most flowering plants from which bees collect nectar). http://agris.fao.org/agrissearch/search.do?recordID=US1997091120.
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TABLE III. Residues

Test Requirements

Pesticide residue25, 26, 27: 

Coumaphos (40 CFR 

§180.189)

Not more than 150 parts per billion 

(ppb)

Pesticide residue25, 26, 27: 

Amitraz (40 CFR §180.287)

Not more than 200 ppb

Pesticide residue25, 26, 27: TauFluvalinate (40 CFR 

§180.427)

Not more than 20 ppb

Antibiotics residue28: 

sulfonamides, tetracyclines, 

streptomycin, 

fluoroquinolone, 

chloramphenicol, nitrofurans, 

and tylosin

Not permitted

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

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

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

honey offered for sale in the commercial market. The user reserves the right to require proof of 

conformance.

9. REGULATORY REQUIREMENTS. The delivered honey 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 honey in the commercial marketplace. 

Delivered honey must comply with all applicable provisions of the FD&C Act, the Fair 

Packaging and Labeling Act, and regulations promulgated thereunder.

 25 Limits established by the Environmental Protection Agency (EPA) and enforced by FDA. 26 Tolerances for pesticide chemical residues in food are available at: https://www.gpo.gov/fdsys/pkg/CFR-2016-title40-vol26/pdf/CFR-2016-

title40-vol26-part180.pdf. 27 Mandatory Procedures for Domestic Honey Exported to the European Union is available at: https://www.ams.usda.gov/services/importsexports/honey. 28 Antibiotics residue is not permitted in imported honey products in accordance with https://www.gpo.gov/fdsys/pkg/CFR-2016-title21-

vol6/pdf/CFR-2016-title21-vol6-sec530-41.pdf.
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10. QUALITY ASSURANCE PROVISIONS. User must specify 10., or 10.4. User 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 by the user, a Food Defense Systems Survey (FDSS) must 

be conducted by USDA, AMS, Specialty Crops Program (SCP), Specialty Crops Inspection 

(SCI) Division. Food defense requirements include a documented and operational food defense 

plan that provides for the security of a plant’s production processes and includes the storage and 

transportation of pre-production raw materials and other ingredients and post-production finished 

product. The plan must address the following areas: (1) food security plan management; (2) 

outside and inside security of the production and storage facilities; (3) 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 by the user, 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 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 by the user, 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 the Mitigation Strategies to Protect Food Against Intentional

Adulteration (21 CFR Part 121).

10.2 Manufacturer’s quality assurance. When required by the user, 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.
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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, and 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 by the user, the 

manufacturer/distributor must certify that the honey distributed 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 user) that the honey meets 

the analytical requirements specified in Sec. 7 of this CID.

10.4 USDA certification. When required by the user 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 honey in 

accordance with SCI Division procedures, which include selecting random samples of the honey, 

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 by the user, SCI 

Division inspectors will examine the honey 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 by the user.

12. USDA INSPECTION NOTES. When Sec. 10.4 is specified by the user, USDA 

certification must include evaluation of the quality and condition of samples of honey and 

compliance with requirements in the following areas:

• Processing guidelines (Sec. 5).

• Salient characteristics (Sec. 6).

• Analytical, authenticity, and residue requirements when specified by the user (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 by the user).
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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 LATD, 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.

Additional information about honey is available from: National Honey Board, 11409 Business 

Park Circle, Suite 210, Firestone, CO 80504-9200, telephone (303) 776-2337 or on the 

Internet at: www.honey.com.

Additional information about honey is available from: American Beekeeping Federation, 3525 

Piedmont Road, Building 5, Suite 300, Atlanta, GA 30305-1509, telephone (404) 760-2875 

or on the Internet at: www.abfnet.org.

Copies of the Codex Alimentarius standards may be downloaded free from: Codex 

Alimentarius, U.S. Codex Office, Room 4861 South Building, Food Safety and Inspection 

Service, USDA, 1400 Independence Avenue, SW, Washington, D.C. 20250-3700, telephone 

(202) 205-7760 or (202) 720-2057, fax (202) 720-3157. Internet address: 

http://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/.
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Information on SCIRA testing of honey is available from: Food and Agriculture Organization 

of the United Nations, Viale delle Terme di Caracalla, 00153 Rome, Italy, telephone (+39) 

06-57051 or via E-mail: FAO-HQ@fao.org. Internet address: http://agris.fao.org/agrissearch/search.do?recordID=US1997091120.

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 Country of Origin Marking are 

contained in 19 CFR Part 134, the Federal Food, Drug, and Cosmetic Act are contained in 21 

CFR Parts 1 to 199, and 530, 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 the Guidance for Industry: Proper Labeling of Honey and Honey Products is available 

online from: FDA, CFSAN on the Internet at: 

https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/uc

m389501.htm.

Copies of the FDA Honey-specific Compliance Policy Guidance is available online from: FDA, 

CFSAN on the Internet at:

https://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm0

74437.htm.

Copies of the Agricultural Marketing Act of 1946 is available on online from: USDA, AMS on 

the internet at: 

https://www.ams.usda.gov/sites/default/files/media/Agricultural_Marketing_Act_Of_1946

%5B1%5D.pdf.

Copies of the USDA Extracted Honey Grading Manual and the USDA Instruction for Inspection 

of Honey (Comb) 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 Email: depot@usda.gov or on the Internet at: http://www.ams.usda.gov/gradesstandards/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 
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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.

CIVIL AGENCY COORDINATING ACTIVITY:

DHS - HSI, CBP, OFO, ICE, OT, TPP, AD/CVD

DOJ - BOP

EPA - OPP

HHS - FDA, DIO

USDA - SCP, APHIS

USDC - OT

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.