FSC 8940

 METRIC

A-A-20257B

February 7, 2018

SUPERSEDING

A-A-20257A

December 23, 1998

COMMERCIAL ITEM DESCRIPTION

BEANS, REFRIED, CANNED

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers canned refried beans (beans), 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 of bean(s), style(s), consistency(ies), additional ingredient(s), nutrient content 

claim(s), and agricultural practice(s) desired (Sec. 3).

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

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

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

2.2 Purchasers may specify the following:

• Food Defense (Sec. 10.1) and Manufacturer’s Quality Assurance (Sec. 10.2). Purchaser may 

specify one of the following combinations: Sec. 10.1.1 with 10.2.1 or 10.1.2 with 10.2.2.

• Packaging requirements other than commercial (Sec. 11).

3. CLASSIFICATION. The beans 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 of beans, styles, consistencies, additional ingredients, nutrient content claims, and 

agricultural practices. 2

Type of bean I - Pinto beans

Type of bean II - Black beans

Type of bean III - Pink beans

Type of bean IV - Other (as specified by the purchaser)

Style A - Without oil(s)/lard

Style B - With vegetable (soybean) oil

Style C - With canola oil

Style D - With corn oil

Style E - With lard

Style F - Other (as specified by the purchaser)

Consistency 1 - Finished product is a smooth paste

Consistency 2 - Finished product is a paste with whole and partial bean pieces

Consistency 3 - Other (as specified by the purchaser)

Additional ingredients a - Onion powder or pieces

Additional ingredients b - Garlic powder or pieces

Additional ingredients c - Jalapeño pepper pieces

Additional ingredients d - Jalapeño pepper puree

Additional ingredients e - Natural flavorings

Additional ingredients f - Chili powder

Additional ingredients g - Vinegar

Additional ingredients h - Tomato products

Additional ingredients i - Artificial flavorings

Additional ingredients j - Other (as specified by the purchaser)

Nutrient content claim (1) - Reduced fat (21 Code of Federal Regulations (CFR) § 101.62

(b)(2))

Nutrient content claim (2) - Low fat (21 CFR § 101.62(b)(2))

Nutrient content claim (3) - Fat free (21 CFR § 101.62(b)(1))

Nutrient content claim (4) - Reduced sodium (21 CFR § 101.61(b)(6))

Nutrient content claim (5) - Low sodium (21 CFR § 101.61(b)(4))

Nutrient content claim (6) - No salt added (21 CFR § 101.61(c)(2)

Agricultural practice (a) - Conventional

Agricultural practice (b) - Organic

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

5. PROCESSING GUIDELINES.

5.1 Processing. The beans 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) in effect on 

the date of the solicitation, contract, or purchase order, and as applicable to the production 

facility.

5.2 Food defense. The beans 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.

3

 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 beans are specified in the solicitation, contract, or 

purchase order, the beans 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 beans must be processed and packaged from beans of the latest year’s pack.

 3 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm.
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6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Reduced fat. Food must be in accordance with 21 CFR § 101.62(b)(4) as applicable per 

the Reference Amount Customarily Consumed (RACC) as compared to an appropriate reference 

food.

6.1.2 Low fat. Food must be in accordance with 21 CFR § 101.62(b)(2) as applicable per the

RACC as compared to an appropriate reference food.

6.1.3 Fat free. Food must be in accordance with 21 CFR § 101.62(b)(1) as applicable per the

RACC as compared to an appropriate reference food.

6.1.4 Reduced sodium. Food contains at least 25 percent less sodium per RACC than 

appropriate reference product (21 CFR § 101.61(b)(6)). (The reference food may not be Low 

Sodium.)

6.1.5 Low sodium. Food contains no more than 140 milligrams (mg) of sodium per RACC (21 

CFR § 101.61(b)(4).

6.1.6 No salt added. Food contains no added salt and must meet the conditions of use and must 

declare “This is Not a Sodium Free Food” as required if the food is not “Sodium Free” in 

accordance with 21 CFR § 101.61(c)(2).

6.2 Labeling. All ingredients must be declared by their common or usual name in descending 

order of predominance by weight (21 CFR §101.4) unless exempted by 21 CFR §101.100.

6.3 Ingredients.

6.3.1 Raw ingredients. The dry beans used must be U.S. No. 2 Grade or better for the U.S. 

Standards for Beans and meet U.S. No. 2 Grade or better for splits of the type of bean specified 

in the solicitation, contract, or purchase order. When types of beans I (pinto) and II (black) are 

specified by the purchaser, the beans must contain more the 10 percent and no less than 33-1/3 

percent of pink beans.

6.3.2 Oils. When specified in the solicitation, contract, or purchase order, the oils used in the 

beans must be monounsaturated or polyunsaturated.

6.3.3 Lard. Lard may be used only when specified in the solicitation, contract, or purchase 

order.
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6.3.4 Spices, seasonings, and flavorings. When specified in the solicitation, contract, or 

purchase order, spices and seasonings either in powder, oil, or puree form will be included in the 

product formulation. Spices, seasonings, and flavorings may include but are not limited to: chili 

peppers, onion powder, garlic powder, jalapeño peppers, natural flavorings, essential oils, 

artificial flavorings, etc.

6.3.5 Additional processing ingredients. 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).

6.4 Finished product.

6.4.1 Flavor and aroma. The beans may be lightly seasoned and must have a good flavor and 

aroma typical of commercially acceptable beans. The beans must be free from objectionable or 

foreign flavors or aromas, such as rancid, scorched, sour, bitter, etc.

6.4.2 Color. The beans must have characteristic color for the types of beans specified in the 

solicitation, contract, or purchase order.

6.4.3 Texture. Consistency 1 (smooth) beans, must have a uniform smooth mashed bean paste 

texture. Consistency 2 (whole and partial pieces) must be a paste with noticeable amount of 

whole beans and portions of partial beans, i.e., a minimum 50 percent paste and 15 - 20 percent 

whole beans.

6.5 Defects. The beans shall be practically free from product defects that materially affect the 

appearance or edibility of the beans.

6.6 Foreign material. All ingredients must be clean, sound, wholesome, and free from foreign 

material, such as, but not limited to, extraneous plant material, dirt, plastic, insects, insect pieces 

or rodent or insect infestation.

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the following analytical requirements for the beans must conform to those in 

Table I:
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TABLE I. Analytical requirements

7.2 Analytical verification. Purchaser must specify manufacturer’s/distributor’s certification 

(Sec. 10.3) or USDA certification (Sec. 10.4).

7.3 USDA verification procedures. When USDA certification (Sec. 10.4) is specified in the 

solicitation, contract, or purchase order, analytical testing must be performed as follows.

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

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

subsamples of packages randomly selected from the lot. The number of subsamples must be 

based on USDA inspection service sampling procedures and plans (7 CFR § 52.38). The 

contents of each will be used to create a composite sample that will be used in the analytical 

testing.

7.3.2 Analytical testing and reporting. When specified in the solicitation, contract, or 

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

AOAC International Official Methods of Analysis (OMA) or as specified in Table II. Any result 

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

 4 No fat test is required when the beans do not contain added fat (i.e., without oils/lard is specified in the solicitation, contract, or purchase order).

Test Requirement

Cholesterol (Style E) Stated by the purchaser as mg per serving

Moisture More than 70.0 percent by weight

Fat (oils and fats)4 Less than 20.0 percent by weight

Salt Less than 2.0 percent by weight

Sodium As specified by the purchaser
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TABLE II. Analytical testing and reporting

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

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

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

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

proof of conformance.

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

Delivered beans 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 beans, the beans 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 

 5 See footnote 4 on page 6.

Test Method Reported as

Sample preparation 945.68 --

Cholesterol (Style E) 967.18, 970.51, or 994.10 Nearest mg per 

serving

Moisture 926.08 or 2008.06 Nearest 0.1 percent

Fat (oils and fats)5 922.06 or 2008.06 Nearest 0.1 percent

Salt 935.47 Nearest 0.1 percent

Sodium 966.16, 984.27, or 2011.14 Nearest 0.1 mg
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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.

6

10.1.2 Food defense section of the Plant Systems Audit (PSA). When required in the 

solicitation, contract, or purchase order, a food defense audit will be conducted as part of the 

PSA. The audit will be conducted by USDA, AMS, SCP, SCI Division auditors. This verifies 

that operators of food establishments have implemented measures to minimize the risk of 

tampering or other criminal actions against the food under their control. The food defense 

section of the PSA verifies the participating company’s adherence to the FDA’s Guidance for 

Industry: Food Producers, Processors, and Transporters: Food Security Preventive Measures 

Guidance.

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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 

 6 See footnote 3 on page 3.
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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 beans 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 beans

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 beans in accordance with SCI Division procedures, which include selecting 

random samples of the beans, evaluating the samples for conformance with the salient 

characteristics and analytical requirements of this CID and other contractual requirements, and 

documenting the findings on official SCI Division score sheets and/or certificates. In addition, 

when required in the solicitation, contract, or purchase order, SCI Division inspectors will 

examine the beans 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 beans 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).
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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@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.

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, and the Federal Food, Drug, and 

Cosmetic Act are contained in 21 CFR Parts 1 to 199. These documents may be purchased from: 

Superintendent of Documents, New Orders, P.O. Box 979050, St. Louis, MO 63197-9000. 

Credit card (Visa, MasterCard, Discover/ NOVUS, and American Express) purchases may 

be made by calling the Superintendent of Documents on (866) 512-1800, (202) 512-1800. 
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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 is 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 U.S. Standards for Beans may be obtained from: USDA, AMS, Federal Grain 

Inspection Service, STOP 3614, 1400 Independence Avenue, SW, Washington, DC 20250-

3601, telephone (202) 720-0228, fax, (202) 690-2333, or on the Internet at: 

https://www.gipsa.usda.gov/fgis/standards/Bean-Standards.pdf.

Copies of the 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.

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
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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, 

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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.