FSC 8920

A-A-20074B

December 20, 2002

SUPERSEDING

A-A-20074A

January 31, 1983

COMMERCIAL ITEM DESCRIPTION

PIES, FRUIT-FILLED OR SOFT-FILLED, READY-TO-EAT,

REHEAT, OR UN-BAKED, FRESH, CHILLED, OR FROZEN

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

the use of this Commercial Item Description (CID) and 

replaces CID, A-A-20073, Pies, Frozen, Baked and Unbaked, 

8, 9, or 10 Inch Diameter and CID, A-A-20107, Pies, Fresh or 

Chilled, Soft-Filled, Ready-To-Eat.

1. SCOPE. This CID covers fresh, chilled, frozen, ready-to-eat, un-baked fruit-illed and soft-filled 

pies (pies), packed in commercially acceptable containers, suitable for use by Federal, State, local 

governments, and other interested parties.

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following:

- Type(s), style(s), preparation method(s), size(s), crust(s)/topping(s), flavor(s), weight(s), and 

nutrient style(s) desired (Sec. 3).

- The shapes(s) of Crust for hand-held pies (Sec. 3).

- When the age requirement at the time of delivery is other than specified (Sec. 5.4).

- When analytical requirements are different than specified (Sec. 6.1).

- When analytical requirements need to be verified (Sec. 6.2).

- Manufacturer’s/distributor’s certification (Sec. 9.2) or USDA certification (Sec. 9.3).

2.2 Purchasers may specify the following:

- When the grain/bread, and fruit/vegetable equivalents are required (Sec. 3).

- Manufacturer’s quality assurance (Sec. 9.1 with 9.1.1) or (Sec. 9.1 with 9.1.2).

- Special labeling and packaging requirements (Sec. 10).

3. CLASSIFICATION. The fruit and soft filled pies shall conform to the following list which shall be 

specified in the solicitation, contract, or purchase order.

METRIC 
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Types, styles, preparation methods, crusts, toppings, shapes, flavors, sizes, weights, nutrient 

styles, and when applicable, CN meal pattern contributions.

Type I - Fruit pies

Style A - Fresh (Ready-to-eat)

Style B - Frozen

Preparation method 1 - Thaw and serve

Preparation method 2 - Bake

Preparation method 3 - Reheat

Crust a - Full crust (2 crusts)

Crust b - Lattice top crust (2 crusts)

Crust c - Crumb top crust (bottom crust with crumb topping)

Crust d - Hand-held (2 crusts)

Crust e - Batter and breaded (fried)

Crust f - Other

Shape (1) - Round 1/

Shape (2) - Crescent 1/

Shape (3) - Half moon 1/

Shape (4) - Rectangle 1/

Shape (5) - Other 1/

1/ Applicable only to Crust d and Crust e.

Flavor (a) - Apple

Flavor (b) - Blueberry

Flavor (c) - Cherry

Flavor (d) - Peach

Flavor (e) - Apple Cranberry

Flavor (f) - Berry (type of berry specified by purchaser)

Flavor (g) - Apricot

Flavor (h) - French Apple

Flavor (j) - Other

Type II - Cream pies

Style A - Frozen (Thaw and serve)

Style B - Chilled (Ready-to-eat)
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Crust a - Hand-held (2 crusts)

Shape (1) - Round

Shape (2) - Crescent

Shape (3) - Half moon

Shape (4) - Rectangle

Shape (5) - Other

Crust b - Regular (pie dough) (single crust)

Crust c - Graham cracker (single crust)

Crust d - Cookie (single crust)

Crust e - Other

Topping i - No added topping

Topping ii - Whipped cream

Topping iii - Non-dairy topping

Topping iv - Meringue

Topping v - Other

Flavor (a) - Boston cream

Flavor (b) - Coconut cream

Flavor (c) - Banana cream

Flavor (d) - Chocolate

Flavor (e) - Lemon

Flavor (f) - Key lime

Flavor (g) - Chiffon

Flavor (h) - Other

Type III - Custard pies

Style A - Frozen (Thaw and serve)

Style B - Chilled (Ready-to-eat)

Style C - Frozen (Bake and serve)

Crust a - Hand-held (2 crusts)

Shape (1) - Round

Shape (2) - Crescent

Shape (3) - Half moon

Shape (4) - Rectangle

Shape (5) - Other
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Crust b - Regular (pie dough) (single crust)

Crust c - Graham cracker (single crust)

Crust d - Cookie (single crust)

Crust e - Other

Topping i - No added topping

Topping ii - Whipped cream

Topping iii - Non-dairy topping

Topping iv - Meringue

Topping v - Other

Flavor (a) - Pumpkin

Flavor (b) - Sweet potato (mock pumpkin)

Flavor (c) - Egg custard

Flavor (d) - Coconut custard

Flavor (e) - Cheese

Flavor (f) - Other

Type IV - Nut pies

Style A - Fresh (Ready-to-eat)

Style B - Frozen (Thaw and serve)

Crust a - Regular (pie dough) (single crust)

Crust b - Other

Flavor (a) - Peanut

Flavor (b) - Pecan

Flavor (c) - Other

Size (a) - 7.62 cm (3 in) diameter 2

Size (b) - 20.32 cm (8 in) diameter 2/

Size (c) - 22.86 cm (9 in) diameter 2

Size (d) - 25.4 cm (10 in) diameter 2

Size (e) - Other 2

2/ Do not specify size for hand-held pies.
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Weight i) - 57 g (2.0 oz) for Size (a)

Weight ii) - 85 g (3.0 oz) for Size (a)

Weight iii) - 106.3 g (3.75 oz) for Size (a)

Weight iv) - 113.4 g (4.0 oz) for Size (a)

Weight v) - 120.5 g (4.25 oz) for Size (a)

Weight vi) - 623.7 g (22 oz) for Size (b)

Weight vii) - 1021 g (36 oz) for Sizes (c) and (d)

Weight viii) - Other

Nutrient style (a) - Regular

Nutrient style (b) - Reduced fat (21 CFR § 101.62(b))

Nutrient style (c) - Low fat (21 CFR § 101.62(b))

Nutrient style (d) - Fat free (21 CFR § 101.62(b))

Nutrient style (e) - No sugar added (21 CFR § 101.60(c))

Nutrient Style (f) - Reduced fat (21 CFR § 101.62(b)) and no sugar added 

(21 CFR § 101.60(c))

Nutrient style (g) - Fat free (21 CFR § 101.62(b)) and no sugar added (21 CFR § 101.60(c))

Nutrient style (h) - Other

When child nutrition meal pattern contribution information is required:

Grain/bread equivalents (I) - 1/4 serving = 8 g (0.3 oz) baked crust made with enriched or 

whole grain meal or flour or 3.69 g (0.13 oz) enriched or 

whole grain meal or flour

Grain/bread equivalents (II) - 1/2 serving = 16 g (0.6 oz) baked crust made with enriched 

or whole grain meal or flour or 7.38 g (0.26 oz) enriched or 

whole grain meal or flour

Grain/bread equivalents (III) - 3/4 serving = 23 g (0.83 oz) baked crust made with enriched 

or whole-grain meal or flour or 11.07 g (0.39 oz)enriched or 

whole grain meal or flour

Grain/bread equivalents (IV) - 1 serving = 31 g (1.1 oz) baked crust made with enriched or 

whole grain meal or flour or 14.75 g (0.52 oz) enriched or 

whole grain meal or flour

Grain/bread equivalents (V) - 1-1/4 servings = 39 g (1.4 oz) baked crust made with 

enriched or whole grain meal or flour or 18.44 g (0.65 oz) 

enriched or whole grain meal or flour

Grain/bread equivalents (VI) - 1-1/2 servings = 47 g (1.7oz) baked crust made with 

enriched or whole grain meal or flour or 22.13 g (0.78 oz) 

enriched or whole grain meal or flour
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Grain/bread equivalents (VII) - 1-3/4 servings = 54 g (1.93 oz) baked crust made with 

enriched or whole grain meal or flour or 25.82 g (0.91oz) 

enriched or whole grain meal or flour

Grain/bread equivalents (VIII) - 2 servings = 62 g (2.2 oz) baked crust made with enriched or 

whole grain meal or flour or 29.5 g (1.04 oz) or enriched or 

whole grain meal or flour

Grain/bread equivalents (IX) - Other 3/

3/ Other serving sizes must contain the appropriate amount of enriched or whole grain meal or flour.

Fruit/vegetable equivalents (A) - 1/4 cup fruit/vegetable (fruit and/or fruit juice)

Fruit/vegetable equivalents (B) - 1/2 cup fruit/vegetable (fruit and/or fruit juice)

Fruit/vegetable equivalents (C) - 3/4 cup fruit/vegetable (fruit and/or fruit juice)

Fruit/vegetable equivalents (D) - 1 cup fruit/vegetable (fruit and/or fruit juice)

Fruit/vegetable equivalents (E) - Other (fruit and/or fruit juice)

4. MANUFACTURER=S/DISTRIBUTOR=S NOTES. Manufacturer’s/distributor’s products 

shall meet the requirements of the:

- Salient characteristics (Sec.5).

- Analytical requirements: as specified by the purchaser (Sec. 6).

- Manufacturer’s/distributor’s assurance (Sec. 7).

- Regulatory requirements (Sec. 8).

- Quality assurance provisions: as specified by the purchaser (Sec. 9).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 10).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The pies shall be prepared in accordance with good manufacturing practices (21 

CFR Part 110).

5.2 Ingredients. The fruit pies shall consist of a crust and fruit filling appropriate for the flavor(s) 

specified in the solicitation, contract, or purchase order. The soft-filled pies shall consist of a crust and 

plain water or milk filling appropriate for the flavor(s) specified in the solicitation, contract, or purchase 

order.

5.2.1 Crust. The crust for the pies shall contain flour, water, and yeast and/or other leavening agents. 

The crust may contain sugar, vegetable oil or shortening, graham flour, flavorings, honey, margarine, 

dough conditioners, and mold inhibitors, appropriate for the type of crust and nutrient style specified by 
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the purchaser. When the pies are used in school feeding programs and CN meal pattern contribution is 

specified by the purchaser, the flour used shall be enriched or whole-grain meal and/or flour.

5.2.2 Fruit pie fillings and spices. The fillings for the fruit pies shall be prepared from fresh, canned, 

evaporated, dried, or frozen fruit, with sufficient sugar added, except for Nutrient styles (e) sugar free 

(21 CFR § 101.60(c)), (f) reduced fat (21 CFR § 101.62(b)) and sugar free (21 CFR § 101.60(c)), 

and (g) fat free (21 CFR § 101.62(b)) and sugar free (21 CFR § 101.60(c)). The fillings shall be 

formulated from not less than 50 percent by weight of fruit and fruit juice, based on the weight of fresh 

fruit and fruit juice. In addition, appropriate liquid, flavorings, spices, seasonings, thickening agents, and 

other FDA approved ingredients, may be used which will provide a satisfactory finished product. When 

the fruit pies are used in school feeding programs and CN meal pattern contribution is specified by the 

purchaser, the fruit/vegetable used towards the volume requirement shall be fresh, frozen, canned, or 

dried fruit and/or single strength juice.

5.2.3 Soft-filled pie fillings. The fillings for the soft-filled pies shall be prepared from fresh, frozen, 

canned, evaporated, or dried products. The filling shall be not less than 1.9 cm (3/4 in) thick. In 

addition, appropriate flavorings, spices, seasonings, thickening agents and other FDA approved 

ingredients, may be used which will provide a satisfactory finished product. When the soft-filled pies 

are used in school feeding programs and CN meal pattern contribution is specified by the purchaser, the 

fruit/vegetable used towards the volume requirement shall be fresh, frozen, canned, or dried 

fruit/vegetable and/or single strength juice.

5.3 Finished product.

5.3.1 Appearance and color. The fruit pies shall have distinct layers of crust and filling. The filling 

shall be a semi-solid. The fruit pies shall be so formulated and baked that there will be a minimum of 

filling exuded or extruded by beyond or outside the crust. The soft-filled pies shall have distinct layers 

of crust and filling and shall not have cracks or crevices or show evidence of separation from the crust. 

The filling for the soft-filled pies shall be evenly distributed over the pie shell. The soft-filled pies shall 

not have any ungelatinized pockets of filling. The crust shall be evenly and properly baked with no areas 

of burned, scorched, or soggy crust and shall not stick to the container. There shall be no foreign color 

to the product.

5.3.1.1 Crusts for two crust pies. The pie crusts shall provide sufficient rigidity so that a cut pie 

portion may be removed and transferred to a serving plate without crumbling or breaking. The pies 

shall have a bottom crust thickness not greater than 4.75 mm (3/16 in) and the top crust thickness shall 

not be greater than 3.2 mm (1/8 in) for full and lattice crusts, and the bottom crust thickness shall not be 

greater the 6.35 mm (1/4 in) for crumb-top pies.
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5.3.1.2 Crusts for single crust pies. The bottom pie crust shall provide sufficient rigidity so that a cut 

portion of pie may be removed and transferred to a serving plate without crumbling or breaking. The 

pies shall have a bottom crust thickness not greater than 4.75 mm (3/16 in). When meringue or 

whipped-type toppings are used, the topping shall be 2.45 cm (1 in) or more thick. The meringue and 

whipped-typed toppings shall be white with a light golden brown surface color and will not separate 

from the filling when cut.

5.3.1.3 Crusts for hand-held crusts. The pie crust shall provide sufficient rigidity so that the pie does 

not break apart while holding or eating it. The crust thickness shall not be greater than 4.75 mm (3/16 

in).

5.3.2 Odor and flavor. The pies shall have an odor and flavor characteristic of the flavor of the pie, 

specified by the purchaser in the solicitation, contract, or purchase order. There shall be no foreign 

odors and flavors such as, but not limited to, burnt, scorched, stale, rancid, or moldy.

5.3.3 Texture. The texture of the pie crust shall be flaky and not tough or soggy. The filling shall not 

be excessively thin, thick, or pasty, and shall be free of lumpy or ungelatinized starch pockets and an 

uncooked raw starch flavor.

5.3.4 Foreign material. All ingredients shall be clean, sound, wholesome, and free from foreign 

material, and free from evidence of rodent or insect infestation.

5.4 Age requirement.

5.4.1 Fruit-filled pies. Unless otherwise specified in the solicitation, contract, or purchase order, the 

fresh (ready-to-eat) fruit pies shall be delivered to the purchaser within 36 hours after baking and shall 

have a shelf life of 14 days. When frozen, ready-to-eat fruit pies are specified, the fresh (baked) 

product shall be in a freezer within 12 hours after baking and frozen to a maximum temperature of -

17.8oC (0oF), + -2-1/2oC (+ 5oF) and shall be at a temperature not higher than -12.2oC (10oF) within 

12 hours after being placed in the freezer. When frozen unbaked fruit pies are specified, the fresh 

product shall be in a freezer within 6 hours after manufacturing and frozen to a maximum temperature of 

-17.8oC (0oF), + -2-1/2oC (+ 5oF) and shall be at a temperature not higher than -12.2oC (10oF) within 

12 hours after being placed in the freezer. Unless otherwise specified in the solicitation, contract, or 

purchase order, the frozen fruit pies shall be manufactured not more than 180 days prior to delivery to 

the purchaser and shall not have exceeded -9.4oC (15oF) at any time during storage and delivery. Age 

requirements for DoD procurements shall be specified in the solicitation, contract, or purchase order.

5.4.2 Soft-filled pies. Unless otherwise specified in the solicitation, contract, or purchase order, the 

chilled (ready-to-eat) soft-filled pies shall be delivered to the purchaser within 24 hours after baking and 
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shall have a shelf life of five days. Soft-filled pies with a pH greater than 4.5 shall be cooled to a 

temperature of 5oC (41oF) or less within two hours after baking and maintained at temperatures below 

5oC (41oF) or less until delivered. When frozen, ready-to-eat soft-filled pies are specified, the fresh 

(baked) product shall be in a freezer within 12 hours after baking and frozen to a maximum temperature 

of -17.8oC (0oF), + -2-1/2oC (+ 5oF) and shall be at a temperature not higher than -12.2oC (10oF) 

within 12 hours after being placed in the freezer. When frozen unbaked soft-filled pies are specified, the 

fresh product shall be in a freezer within 6 hours after manufacturing and frozen to a maximum 

temperature of -17.8oC (0oF), + -2-1/2oC (+ 5oF) and shall be at a temperature not higher than -

12.2oC (10oF) within 12 hours after being placed in the freezer. Unless otherwise specified in the 

solicitation, contract, or purchase order, the frozen soft-filled pies shall be manufactured not more than 

120 days prior to delivery to the purchaser and shall not have exceeded -9.4oC (15oF) at any time 

during storage and delivery. Age requirements for DoD procurements shall be specified in the 

solicitation, contract, or purchase order.

6. ANALYTICAL REQUIREMENTS.

6.1 Consistency. Unless otherwise specified in the solicitation, contract, or purchase order, the 

consistency of the pies shall permit the baked pie to be sliced as desired without the filling spreading 

more than 1.9 cm (3/4 in) from the cut edge within 10 minutes after slicing.

6.2 Product verification. When USDA verification of analytical requirements is specified in the 

solicitation, contract, or purchase order, the following procedures will be followed. USDA inspection 

service will select the number of product containers based on USDA inspection service sampling 

procedures and plans.

6.3 Test results. The test results for consistency shall be reported to the nearest 0.1 centimeter after 

10 minutes. Any result not conforming to the analytical requirements shall be cause for rejection the lot.

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

distributor shall certify that the pies provided shall meet the salient characteristics of this CID, conform 

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

for sale in the commercial market. The purchaser reserves the right to require proof of conformance.

8. REGULATORY REQUIREMENTS. The delivered pies shall comply with all applicable 

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

labeling, storage, distribution, and sale of the fruit pies within the commercial marketplace. Delivered 

pies shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act, the Fair 

Packaging and Labeling Act, and regulations promulgated thereunder. When the pies are used for the 
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National School Lunch Program, the pies must comply with all applicable provisions of the Child 

Nutrition Programs.

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.2 or 9.3; purchaser may 

specify 9.1 with 9.1.1 or 9.1 with 9.1.2.

9.1 Manufacturer’s quality assurance. When required in the solicitation, contract, or purchase 

order, the product manufacturer shall 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 awarding of the contract. 

Failure to provide this documentation within the proper time frame may result in the contract being 

terminated for cause.

9.1.1 Plant systems audit. A plant systems audit (PSA) shall be conducted by USDA, Agricultural 

Marketing Service (AMS), or other third party auditing service and is required within 12 months prior 

to the date of the awarding of the contract. (An AMS PSA verifies the manufacturer’s capability to 

produce products in a clean, sanitary environment in accordance with Title 21 Code of Federal 

Regulations Part 110 - Current Good Manufacturing Practice in Manufacturing, Packing, or 

Holding Human Food; and have in place an internal quality assurance program. The AMS PSA 

determines the manufacturer’s ability to produce under this CID, if the products of interest are 

identified at the time of the PSA.)

9.1.2 Plant survey. A plant survey shall be conducted by USDA, AMS, or other third party auditing 

service and is required within 12 months prior to the date of the awarding of the contract. (An AMS 

plant survey audit verifies that, at the time of the survey, the manufacturer produces products in 

a clean, sanitary environment in accordance with Title 21 Code of Federal Regulations Part 110 

- Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.)

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

purchase order, the manufacturer/distributor will certify that the prepared pies distributed meets or 

exceeds the requirements of this CID.

9.3 USDA certification. When required in the solicitation, contract, or purchase order that product 

quality and acceptability or both be determined, the Processed Products Branch (PPB), Fruit and 

Vegetable Programs (FVP), AMS, USDA, shall be the certifying program. PPB inspectors shall certify 

the quality and acceptability of the pies in accordance with PPB procedures which include selecting 

random samples of the pies, evaluating the samples for conformance with the salient characteristics of 

this CID and other contractual requirements, and documenting the findings on official PPB score sheets 

and/or certificates. In addition, when required in the solicitation, contract, or purchase order, PPB 
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inspectors will examine the pies for conformance to the United States Standards for Condition of Food 

Containers in effect on the date of the solicitation.

10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be commercial 

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

11. USDA INSPECTION NOTES. When Section 9.3 is specified in the solicitation, contract, 

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

samples of pies, and compliance with requirements in the following areas:

- Salient characteristics (Sec. 5).

- Analytical requirements when specified in the solicitation, contract, or purchase order

(Sec. 6.2). When USDA testing of pie consistency is specified, PPB inspection personnel 

shall select samples and conduct the tests.

- Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purchase 

order).

12. REFERENCE NOTES.

12.1 USDA certification contact. For USDA certification, contact the Branch Chief, Processed 

Products Branch (PPB), Fruit and Vegetable Programs (FVP), AMS, USDA, STOP 0247, 1400 

Independence Avenue, SW, Washington, DC 20250-0247, telephone (202) 720-4693, Fax 

(202) 690-1527, or via E-mail: terry.bane@usda.gov.

12.2 CN meal pattern requirements contact. For CN crediting information, contact the Head, 

Technical Assistance Section, Child Nutrition Division, Food and Nutrition Service, 3101 Park 

Center Drive, Alexandria, VA 22302, telephone (703) 305-2609 or on the Internet at : 

http://www.fns.usda.gov/fns.

12.4 Sources of documents.

12.4.1 Sources of information for governmental documents are as follows:

Applicable provisions of the Child Nutrition Programs are contained in 7 CFR Parts 210, 220, 225, 

226, and Appendices A and C. The Fair Packaging and Labeling Act are contained in 16 CFR Parts 

500 to 503. The Federal Food, Drug, and Cosmetic Act is contained in 21 CFR Parts 1 to 199. 

These documents may be purchased from: Superintendent of Documents, New Orders, P.O. Box 

371954, Pittsburgh, PA 15250-7954. Credit card (MasterCard or Visa) purchases may be 
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made by calling the Superintendent of Documents on (202) 512-1803 or on the Internet at: 

http://www.access.gpo.gov/nara.

Copies of this CID, the United States Standards for Condition of Food Containers, and beneficial 

comments, recommendations, additions, deletions, clarifications, etc. and any data which may improve 

this CID are available from and/or provided to: Head, Food Quality Assurance Staff, Fruit and 

Vegetable Programs, AMS, USDA, STOP 0243, 1400 Independence Avenue, SW, 

Washington, DC 20250-0243, telephone (202) 720-9939, Fax (202) 690-0102, via E-mail: 

FQAStaff@usda.gov or on the Internet at: http://www.ams.usda.gov/fv/fvqual.htm.

Military activities should submit requests for copies of this CID to: Standardization Documents 

Order Desk, Document Automation And Production Service, 700 Robbins Avenue, Building 

4D, Philadelphia, PA 19111-5094.

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Military Coordinating Activity DOJ - BOP

HHS - NIH

Army - GL USDA - FV

VA -OSS

Custodians

Army - GL PREPARING ACTIVITY:

Navy - SA

Air Force - 35 USDA - FV

Review Activities

Army - MD, QM

Navy - MC

DLA - SS

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, 

national origin, gender, religion, age, disability, sexual orientation, marital or family status, political beliefs, parental status, or 

protected genetic information. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative 

means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s TARGET Center 

at (202) 720-2600 (voice and TDD).

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 14th and 

Independence Avenue SW, Washington DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity 

provider and employer.