FSC 8940

A-A-20260A

April 24, 2013

SUPERSEDING

A-A-20260

July 31, 1997

COMMERCIAL ITEM DESCRIPTION

LASAGNA, FROZEN

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers frozen lasagna, (lasagna), packed in commercially acceptable 

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

2. PURCHASER NOTES. Purchasers shall specify the following:

- Type(s), style(s), and noodle type(s) of lasagna desired (Sec. 3).

- When analytical requirements are different than specified (Sec. 7.1).

- When analytical requirements need to be verified (Sec. 7.2).

- Manufacturer’s/distributor’s certification (Sec. 10.1) or USDA certification (Sec. 10.2).

3. CLASSIFICATION. The lasagna shall conform to the following list which shall be 

specified in the solicitation, contract, or purchase order.

Types, styles, and noodle types.

1

Type I - Lasagna with meat and sauce

Type II - Lasagna with meat sauce

Type III - Lasagna with poultry

Type IV - Other2 (as specified by the purchaser)

Style A - Regular

Style B - Lean (9 Code of Federal Regulations (CFR) § 317.362(e) or 9 CFR § 381.462(e))

Style C - Other3 (as specified by the purchaser)

 1 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 2 May be any other lasagna product specified in the USDA Food Standards and Labeling Policy Book.

3 May include products making nutrient content claims that shall meet the applicable provisions of the Specific Requirements for Nutrient 

Content Claims (21 CFR Sections 101.54 through 101.65).

METRIC
A-A-20260A

2

Noodle Type 1 - Made with wheat flour4

Noodle Type 2 - Made with semolina flour4

Noodle Type 3 - Made with durum flour4

Noodle Type 4 - Other5 (as specified by the purchaser)

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

products shall meet the requirements of the:

- Processing guidelines (Sec. 5).

- Salient characteristics (Sec. 6).

- Analytical requirements: as specified by the purchaser (Sec. 7).

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

- Regulatory requirements (Sec. 9).

- Quality assurance provisions: as specified by the purchaser (Sec. 10).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 11).

5. PROCESSING GUIDELINES.

5.1 Processing. The lasagna shall be processed in accordance with Current Good 

Manufacturing Practices (21 CFR Part 110). 

5.2 Food security. The lasagna shall 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.6

 This guidance identifies the 

kinds of preventive measures food manufacturers, processors, or handlers may take to minimize 

the risk that food under their control will be subject to tampering or other malicious, criminal, or 

terrorist actions. The implementation of enhanced food 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 postproduction finished product.

5.3 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase 

order, the lasagna shall be manufactured not more than 90 days prior to delivery.

6. SALIENT CHARACTERISTICS.

6.1 Ingredients. The lasagna shall consist of meat, sauce and spices, cheese filling, lasagna 

noodles, safe and suitable sweeteners and thickeners, and may contain vegetables. The Type III, 

lasagna with poultry, may or may not contain sauce. All ingredients shall be declared by their 

 4 The lasagna noodles shall comply with the Allergen Declaration Requirements of the Federal Food, Drug, and Cosmetic Act (Section 

403(w)(1)).

5 Shall meet the Requirements for Specific Standardized Macaroni and Noodle Products. If used to specify a gluten-free product, the noodles 

shall comply with the Gluten-Free Labeling Requirements when they become finalized. 6

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm.
A-A-20260A

3

common or usual name in descending order of predominance by weight (21 CFR § 101.4(a)) 

unless exempted by 21 CFR § 101.100.

6.1.1 Meat. The Type I and Type II lasagnas shall contain beef, pork, or both. The Type III 

lasagna shall contain poultry. The meat shall conform to the applicable provisions of the meat 

and poultry products inspection and certification requirements (9 CFR Parts 301 to 350 and 9 

CFR Part 381). The meat in Type I and Type II shall comply with all applicable provisions of the 

Institutional Meat Purchase Specifications (IMPS), including the Acceptable Quality Levels 

(AQLs) for major and minor defects, the defect levels specified in Table 100 I (for beef), and the 

defect levels specified in Table 400 K (for pork) of the IMPS Quality Assurance Provisions 

(QAPs). The lasagna shall meet the requirements of the USDA Food Standards and Labeling 

Policy Book for its specified type.

6.1.2 Sauce and spices. The sauce shall contain tomato puree or tomato paste, diced tomatoes, 

sweeteners, and thickeners. The sauce may contain vegetable garnishes, salt and spices, 

including garlic, onion powder, and other spices common to tomato-based sauce. 

6.1.3 Cheese filling. The cheese filling shall consist of ricotta and low moisture part-skim 

mozzarella cheese (21 CFR § 133.158), however, cottage cheese (21 CFR § 133.128) may be 

substituted for ricotta cheese. Parmesan (21 CFR § 133.165), Romano (21 CFR § 133.183), 

Swiss (21 CFR § 133.195), American (pasteurized process cheese) (21 CFR § 133.169), Cheddar

(21 CFR § 133.113), provolone (21 CFR § 133.181), asiago fresh and asiago soft (21 CFR § 

133.102), asiago medium (21 CFR § 133.103), asiago old cheese (21 CFR § 133.104), fontina, 

reduced fat (21 CFR § 101.62(b)(4)), and low fat (21 CFR § 101.62 (b)(2)) cheeses may also be 

used. The cheese filling may contain egg products that shall comply with all applicable 

provisions of the Egg Products Inspection Act (9 CFR Part 590) and shall be declared on the 

food label in compliance with the Food Allergen Labeling and Consumer Protection Act of 

2004.

7

6.1.4 Lasagna noodles. The lasagna noodles shall comply with the FDA Standard of Identity 

for Macaroni Products (21 CFR § 139.110) or Enriched Macaroni Products (21 CFR § 139.115) 

or Noodle Products (21 CFR § 139.150) or Enriched Noodle Products (21 CFR § 139.155).

6.1.5 Additional ingredients. The lasagna may contain food ingredients permitted by the FDA 

for thickening, emulsifying, stabilizing, preserving, or enhancing flavor. Food additives or 

generally recognized as safe (GRAS) substances used shall be of Food Chemicals Codex Purity 

or US Pharmacopeia-National Formulary quality and meet the related FDA regulations on food 

additives or GRAS requirements. Any additional ingredients added directly to the meat or 

poultry components shall comply with the Food Ingredients and Sources of Radiation section of 

the Regulatory Requirements under the Federal Meat Inspection Act and the Poultry Products 

 7 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm106890.htm
A-A-20260A

4

Inspection Act (9 CFR § 424.21), or Safe and Suitable Ingredients Used in the Production of 

Meat, Poultry, and Egg Products (FSIS Directive 7120.18).

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

foreign material such as plastic pieces, evidence of rodent or insect infestation, and metal 

contaminants, including, but not limited to, ferrous, non-ferrous, and stainless steel. All tomato 

products shall comply with the defect action levels specified in the FDA Defect Levels

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

6.2 Finished product. The finished lasagna shall show no evidence of spoilage, thawing and 

refreezing or excessive heating (materially scorched).

6.2.1 Appearance. The lasagna shall have distinct layers extending the full length and width of 

the container. The overall appearance shall not be mushy or pasty and there shall not be 

excessive oil separation from the product. There shall be no foreign color to the product.

6.2.2 Aroma and flavor. The lasagna shall have an aroma and flavor characteristic of prepared 

lasagna of the specified type. There shall be no foreign odors or flavors, such as, but not limited 

to, burnt, scorched, stale, rancid, or moldy.

6.2.3 Texture. The texture of the lasagna noodles shall not be rubbery, mushy, or pasty. The 

sauce shall not be excessively thin, thick, or pasty. The cheese filling shall be smooth and of 

uniform consistency.

7. ANALYTICAL REQUIREMENTS.

7.1 Analytical and microbiological requirements. Unless otherwise specified in the 

solicitation, contract, or purchase order, the lasagna shall comply with the following ranges and 

tolerances.

Test Tolerance

Monosodium glutamate Less than 2.27 g per 227 g or 8 oz. (1 percent) of 

(MSG) finished product

Fat Less than 18.0 g per 227 g or 8 oz. of finished

product

Sodium Less than 1,200 mg per 227 g or 8 oz. of finished

product

Standard Plate Count Less than 50,000 CFU per g

 8 http://www.fsis.usda.gov/oppde/rdad/fsisdirectives/7120.1.pdf
A-A-20260A

5

Test Tolerance

Escherichia coli Less than 3 per g using Most Probable Number

(E. coli) (MPN) or less than 10 Colony Forming Units

(CFU) per g

E. coli O157:H7 Shall be negative

Listeria monocytogenes Shall be negative

(L. monocytogenes)

Salmonella Shall be negative

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

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

a composite sample. The composite sample shall be 1.134 kg (2.5 lb) per lot, prepared from a 

minimum of sixty representative subsamples or retail packages randomly selected from the lot. 

7.3 Analytical and microbiological testing. When specified in the solicitation, contract, or 

purchase order, the analyses shall be made in accordance with the following methods from the 

AOAC International Official Methods of Analysis (OMA) or the FDA’s Bacteriological 

Analytical Manual (BAM) as specified below:

Test Method

MSG 970.37

Fat 991.36, 2007.04, or 2008.06

Sodium 985.35 or 984.27

 Standard Plate Count 990.12 or BAM Ch 3

 E. coli 991.14, 998.08, 2011.17, or BAM Ch 4

 E. coli O157:H7 2000.14, 2005.03, or BAM Ch 4A

 L. monocytogenes 999.06, 2003.12, 2004.02, 2010.02, or BAM Ch 10

 Salmonella 967.25, 967.27, 996.08, 2003.09, 2004.03, 2011.03,

2011.17, or BAM Ch 5

7.4 Test results. Test results for MSG shall be reported to the nearest 0.1 percent. Test results 

for fat shall be reported to the nearest 0.1 g. Test results for sodium shall be reported to the 

nearest mg. The test results for standard plate count shall be reported to the nearest 100 CFU per

g. The test results for E. coli shall be reported to the nearest MPN or CFU. The test results for 

E. coli O157:H7, L. monocytogenes, and Salmonella shall be reported as positive or negative. 

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

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

distributor shall certify that the lasagna provided meets the salient characteristics of this CID, 

conforms to their own specifications, standards, and quality assurance practices, and is the same 
A-A-20260A

6

lasagna offered for sale in the commercial market. The purchaser reserves the right to require 

proof of conformance.

9. REGULATORY REQUIREMENTS. The meat components and the finished product shall 

originate and be produced, processed, and stored in compliance with all applicable provisions of 

the Federal Meat Inspection Act and regulations promulgated thereunder. When applicable, the 

egg for the lasagna shall have been processed according to the provisions of the Egg Products 

Inspection Act and regulations promulgated thereunder. The delivered lasagna shall comply 

with all applicable Federal and State mandatory requirements and regulations relating to the 

preparation, packaging, labeling, storage, distribution, and sale of the lasagna in the commercial 

marketplace. Delivered lasagna 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 a known allergen is included in the lasagna, the lasagna shall comply with the 

allergen labeling requirements of the Federal Food, Drug, and Cosmetic Act. When the lasagna

is used for the National School Lunch Program, the lasagna must comply with all applicable 

provisions of the Child Nutrition (CN) Programs. 

10. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 10.1 or 10.2.

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

or purchase order, the manufacturer/distributor shall certify that the finished lasagna distributed 

meets or exceeds the requirements of this CID.

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

product quality, acceptability or both be determined, the Specialty Crops Inspection Division 

(SCI), Fruit and Vegetable Program (FV), Agricultural Marketing Service (AMS), USDA, shall 

be the certifying agency. SCI inspectors shall certify the quality and acceptability of the lasagna

in accordance with SCI procedures, which include: selecting random samples of the lasagna, 

evaluating the samples for conformance with the salient characteristics of this CID and other 

contractual requirements, and documenting the findings on official SCI score sheets or 

certificates. In addition, when required in the solicitation, contract, or purchase order, SCI will 

examine the lasagna for conformance to the U.S. Standards for Condition of Food Containers (7 

CFR Part 42) in effect on the date of the solicitation, contract, or purchase order.

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

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

12. USDA INSPECTION NOTES. When Section 10.2 is specified in the solicitation, 

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

condition of samples of lasagna and compliance with requirements in the following areas:

- Processing guidelines (Sec. 5).

- Salient characteristics (Sec. 6).
A-A-20260A

7

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

(Sec. 7). When USDA analytical testing is specified, SCI inspection personnel shall select 

samples and submit them to the USDA, Science and Technology Programs (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 certification. For a USDA certification, contact the Chief, Inspection Branch, 

SCI, FV, AMS, USDA, 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.

13.2 Analytical testing and technical information contact. For USDA technical information 

on analytical testing, contact a member of the Technical Service Staff, S&TP, AMS, USDA, 

STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone (202) 

690-0621 or via E-mail: Alan.Post@ams.usda.gov or Ruihong.Guo@ams.usda.gov.

13.3 Sources of documents.

13.3.1 Sources of information for nongovernmental documents are as follows:

Copies of the AOAC International OMA may be obtained from: AOAC International, 481 

North Frederick Avenue, Suite 500, Gaithersburg, MD 20877-2417, 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. 

13.3.2 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, information on the Meat and Poultry Products Inspection and Voluntary Inspection 

and Certification are contained in 9 CFR Parts 301 to 350 and 9 CFR Part 381, the Egg Products 

Inspection Act in 9 CFR Part 590, the Fair Packaging and Labeling Act are contained in 16 CFR 

Parts 500 to 503, and the Federal Food, Drug, and Cosmetic Act are contained in 21 CFR Parts 1 

to 199. These documents may be purchased from: Superintendent of Documents, New 

Orders, P.O. Box 979050, St. Louis, MO 63197-9000. Credit card (Visa, MasterCard, 

Discover/ NOVUS, and American Express) purchases may be made by calling the 
A-A-20260A

8

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 USDA’s Food Standards and Labeling Policy Book are available online from 

USDA, FSIS, at: 

http://www.fsis.usda.gov/oppde/larc/policies/labeling_policy_book_082005.pdf.

Copies of the Institutional Meat Purchase Specifications (IMPS) are available online from

USDA, AMS on the Internet at: 

http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateP&nav

ID=IMPS&rightNav1=IMPS&topNav=&leftNav=&page=LivestockStandardizationIMPS

&resultType=&acct=lsstd.

Copies of FSIS Directive 7120.1, Safe and Suitable Ingredients Used in the Production of Meat, 

Poultry, and Egg Products, are available online from USDA, FSIS, at: 

http://www.fsis.usda.gov/oppde/rdad/fsisdirectives/7120.1.pdf.

Copies of the FDA Defect Level Handbook are available online from FDA at: 

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocument

s/Sanitation/ucm056174.htm.

Copies of the FDA Bacteriological Analytical Manual (BAM) are available online from FDA at: 

http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalM

anualBAM/default.htm.

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

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

which may improve this CID are available from or provided to: Chief, Standardization 

Branch, SCI, FV, AMS, USDA, STOP 240, 1400 Independence Avenue, SW, Washington, 

DC 20250-0240, telephone (202) 720-5021, Fax (202) 690-1527, via E-mail: 

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

www.ams.usda.gov/CommercialItemDescription.
A-A-20260A

9

CIVIL AGENCY COORDINATING ACTIVITIES:

DOJ - BOP

HHS - NIH, FDA

USDA - FV

VA - OSS

PREPARING ACTIVITY:

USDA - FV

The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the 

bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, 

familial or parental status, sexual orientation, or all or part of an individual's income is derived from any public assistance program, or protected 

genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to 

all programs and/or employment activities.) 

If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found 

online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also 

write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. 

Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 

690-7442 or email at program.intake@usda.gov.