A-A-20361A

April 16, 2015

SUPERSEDING

A-A-20361

December 30, 2009

COMMERCIAL ITEM DESCRIPTION

CHICKEN BREAST FILLETS, WITH OR WITHOUT RIB MEAT,

SEASONED, IN FLEXIBLE POUCHES

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers seasoned chicken breast fillets, with or without rib meat, in 

flexible pouches (seasoned chicken breast fillets) 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:

- Type(s) of seasoned chicken breast fillets 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).

2.2 Purchasers may specify the following:

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

3. CLASSIFICATION. The seasoned chicken breast fillets must conform to the following list 

which must be specified in the solicitation, contract, or purchase order.

Types.

2

Type I - Garlic and herb seasonings

Type II - With barbecue sauce

1 For USDA purchase specifications please visit the following websites: Commodity Purchase Specifications for Agricultural Marketing Service 

(AMS) and Commodity Purchase Specifications for Farm Service Agency (FSA). 2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.

METRIC

AMSC N/A FSC 8905

 
A-A-20361A

Type III - Southwest seasonings

Type IV - Other (as specified by the purchaser)

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 Preparation and processing. The seasoned chicken breast fillets must be processed in 

accordance with the applicable provisions of the USDA, Food Safety and Inspection Service 

(FSIS), Poultry Products Inspection Regulations (9 Code of Federal Regulations (CFR) Part 

381), the Food Standards and Labeling Policy Book, be manufactured under Sanitary Standard 

Operation Procedures (SSOP) (9 CFR Part 416), and be in compliance with Hazard Analysis and 

Critical Control Point (HACCP) system requirements (9 CFR Part 417).

5.2 Food security. The seasoned chicken breast fillets must be processed and transported in 

accordance with the FSIS Food Defense Guidelines for the Transportation and Distribution of 

Meat, Poultry, and Processed Egg Products.

3 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. 

6. SALIENT CHARACTERISTICS.

6.1 Ingredients. All ingredients must be declared by their common or usual name in 

descending order of predominance by weight (9 CFR § 381.118). 

6.1.1 Raw chicken. The seasoned chicken breast fillets must be produced from whole muscle 

chicken breasts, with or without rib meat. The chicken from which the breast fillet is derived 

must be fresh chilled broilers, fryers, or roasters that were slaughtered not more than 7 days prior 

to production of the chicken breasts.

3 http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b-4884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES

2

 
A-A-20361A

6.1.2 Additional ingredients. The seasoned chicken breast fillets may contain ingredients such 

as, but not limited to: water, salt, modified food starch, sweeteners, spices, thickeners, natural 

flavors, maltodextrin, whey, soybean oil, tomato paste, molasses, vinegar, mustard, and garlic 

powder. Other ingredients applicable for the type specified are acceptable. All ingredients used 

in the preparation of the seasoned chicken breast fillets must be of Food Chemicals Codex purity 

or U.S. Pharmacopeia-National Formulary quality, and meet the related FDA regulations on food 

additives or generally recognized as safe (GRAS) requirements. Any additional ingredients 

added directly to the meat components must comply with the Food Ingredients and Sources of 

Radiation section of the Regulatory Requirements Under the Federal Meat Inspection Act and 

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

the Production of Meat, Poultry, and Egg Products directive (FSIS Directive 7120.114).

6.2 Finished product.

6.2.1 Appearance and color. The seasoned chicken breast fillets must be fully cooked, 

boneless, skinless fillets with a natural seasoned chicken breast shape and must be intact. The 

fillets must have prominent grill marks on the surface. The fillets must be practically free of 

skin, bone or bone fragments, cartilage, coarse connective tissue, tendons or ligaments and 

discolored meat.

6.2.1.1 Type I - Garlic and herb. The seasoned chicken breast fillets must have a light golden 

interior and exterior color with herb pieces evenly spread over the surface. The broth must have 

a golden translucent appearance.

6.2.1.2 Type II - With barbecue sauce. The seasoned chicken breast fillets must have a brown 

exterior and tan interior from the absorbed sauce. The barbecue sauce must be reddish brown in 

color with spice flecks. The sauce must be evenly spread over the surface. The sauce must be 

moderately thick and glossy.

6.2.1.3 Type III - Southwest. The seasoned chicken breast fillets must have a light golden 

interior and a light orange exterior with spice flecks spread over the surface. The broth must

have an orange translucent appearance.

6.2.2 Odor and flavor. There must be no foreign odors or flavors such as, but not limited to, 

burnt, scorched, rancid, or sour.

6.2.2.1 Type I - Garlic and herb. The seasoned chicken breast fillets must have a garlic and 

herb, cooked seasoned chicken odor and flavor.

6.2.2.2 Type II - With barbecue sauce. The seasoned chicken breast fillets must have a 

cooked seasoned chicken in a sweet tangy barbecue sauce odor and flavor.

4 http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7120.1.pdf

3

 
A-A-20361A

6.2.2.3 Type III - Southwest. The seasoned chicken breast fillets must have a mild spicy, 

cooked seasoned chicken odor and flavor.

6.3 Texture. The seasoned chicken breast fillets must be moist and tender, and not dry, fibrous, 

or rubbery.

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

evidence of rodent or insect infestation. There must be no foreign material such as, but not 

limited to, dirt, insect parts, hair, wood, glass, metal, or plastic.

6.5 Thermoprocessing. The filled and sealed pouches of seasoned chicken breast fillets must

be thermoprocessed to ensure commercial sterility in accordance with good commercial practice.

7. ANALYTICAL AND PHYSICAL REQUIREMENTS.

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

purchase order, the analytical and physical requirements for the seasoned chicken breast fillets 

must be as follows:

7.1.1 Sodium. The sodium content of the seasoned chicken breast fillets and corresponding 

broth or sauce must not be greater than 600 mg/100 g.

7.1.2 Fat. The fat content of the seasoned chicken breast fillets and corresponding broth or 

sauce must not be greater than 2.0 percent.

7.1.3 Pouched net weight requirements. The average net weight of the seasoned chicken 

breast fillets must be not less than 113 g (4.0 oz). Individual pouches must not have a net weight 

of less than 105 g (3.7 oz).

7.1.4 Pouched drained weight requirements. The average drained weight of the seasoned 

chicken breast fillets must be not less than 75 g (2.6 oz). Individual pouches must not have a 

drained weight of less than 70 g (2.4 oz).

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

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

a composite sample. The composite sample must be 454 g (1 lb) prepared from eight randomly 

selected subsamples. Subsamples must be a minimum of one pouch (i.e., fillet plus sauce) and 

must contain the appropriate number of pouches to yield a 454 g (1 lb) sample when composited.

7.3 Analytical testing. Analytical testing must be made in accordance with the following 

methods described in the Official Methods of Analysis (OMA) of the AOAC International. 

Product must be prepared according to AOAC method 983.18.

4
A-A-20361A

Test Method

Sodium 985.35

Fat 991.36, 2007.04, or 2008.06

7.4 Pouched drained weight determination. Weigh a U.S. Standard No. 7 sieve to obtain the 

sieve tare weight. The pouch contents must be poured into a flat-bottom container. A minimum 

of three times the volume of the pouch of not less than 60°

C (140°F) and not greater than 88°C 

(190°F) water must be added to the container so as to cover the contents. The contents and water 

must be gently agitated so as to liquefy rendered fat without breaking the chicken. The contents 

must then be poured into a U.S. Standard No. 7 sieve in a manner that will distribute the product 

over the sieve without breaking the chicken. The sieve area must be such that the distributed 

product does not completely cover all the openings of the sieve. The sieve must be tilted at such 

an angle to assure complete drainage of liquid from the product. Drain product for two minutes 

before determining the drained weight by subtracting the sieve tare weight from the gross 

weight. The drained weight must be reported to the nearest 1 g or to the nearest 0.1 ounce.

7.5 Test results. The test results for sodium must be reported to the nearest mg per 100 g. The 

test results for fat must be reported to the nearest 0.1 percent. Any result not conforming to the 

finished product requirements will be cause for rejection of the lot.

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

distributor must certify that the seasoned chicken breast fillets provided meet the salient 

characteristics of this CID, conform to their own specifications, standards, and quality assurance 

practices, and be the same seasoned chicken breast fillets offered for sale in the commercial 

market. The purchaser reserves the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered seasoned chicken breast fillets must

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

the preparation, packaging, labeling, storage, distribution, and sales of the seasoned chicken 

breast fillets in the commercial marketplace. Delivered seasoned chicken breast fillets must

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 seasoned chicken breast fillets, the seasoned chicken breast fillets must comply 

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

10. QUALITY ASSURANCE PROVISIONS. Purchaser must 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 will certify that the finished seasoned chicken 

breast fillets distributed meet or exceed the requirements of this CID.

5
A-A-20361A

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

product quality, acceptability or both be determined, the USDA, Agricultural Marketing Service 

(AMS), Livestock, Poultry, and Seed Program (LPS), Quality Assessment Division (QAD) or the 

Fruit and Vegetable Program (FV), Specialty Crops Inspection (SCI) Division must be the 

certifying agency. Division inspectors must certify the quality and acceptability of the seasoned 

chicken breast fillets in accordance with Division procedures, which include: selecting random 

samples of the seasoned chicken breast fillets, evaluating the samples for conformance with the 

salient characteristics of this CID and other contractual requirements, and documenting the 

findings on official Division score sheets and/or certificates. In addition, when required in the 

solicitation, contract, or purchase order, Division inspectors will examine the seasoned chicken 

breast fillets 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 Section 10.2 is specified in the solicitation, 

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

condition of samples of seasoned chicken breast fillets 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, Division inspection personnel must 

select samples and submit them to the USDA, Science and Technology Program (S&TP) 

laboratory for analysis.

- Packaging requirements (Sec. 11 or as specified in the solicitation, contract, or purchase

order).

13. REFERENCE NOTES.

13.1 USDA certification contacts. 

13.1.1 USDA, LPS certification. For a USDA, LPS certification contact the Director, QAD, 

LPS, AMS, USDA, 1400 Independence Avenue, SW, Washington, DC 20250-0258, 

telephone (202) 260-8954, or via E-mail: Jennifer.Porter@ams.usda.gov.

13.1.2 USDA, SCI Division certification. For a USDA certification and plant survey contact 

the Associate Director, Inspection Operations, SCI Division, FV, 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.

6
A-A-20361A

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

on analytical testing, contact a member of the Laboratory Approval and Testing Division, 

S&TP, AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-

0272, telephone (202) 690-0621 or E-mail: KerryR.Smith@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, 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. 

13.3.2 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, the Food Safety and Inspection Service regulations are contained in 9 CFR Parts 

301 to 417, 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. 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 FSIS Food Defense Guidelines for the Transportation and Distribution of Meat, 

Poultry, and Processed Egg Products is available online from: USDA, FSIS on the Internet at: 

http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b74884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES.

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

available from: Director, SCI Division, FV, AMS, USDA, 1400 Independence Avenue, SW, 

STOP 0240, Washington, DC 20250, via E-mail: CIDS@ams.usda.gov or on the Internet 

at: www.ams.usda.gov/CommercialItemDescription.

7
A-A-20361A

Copies of this CID are also available online at: ASSIST Online (https://assist.dla.mil) or 

ASSIST Quick Search (http://quicksearch.dla.mil) or from the Standardization Documents 

Order Desk, Defense Logistics Agency (DLA) Document Services, Building 4D, 700 

Robbins Avenue, Philadelphia, PA 19111-5094. 

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

which may improve this document should be sent to: DLA Troop Support, ATTN: DLAFTSA, 700 Robbins Avenue, Philadelphia, PA 19111-5092 or Fax (215) 737-2963, or via Email: dscpsubsweb@dla.mil.

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP

HHS - FDA

Army - GL USDA - FV

Navy - SA VA - OSS

Air Force - 35

DLA - SS

Review Activities PREPARING ACTIVITY:

Army - MD, QM DLA - SS

Navy - MC

(Project No. 8905-2015-001)

NOTE: The activities listed above were interested in this document as of the date of this 

document. Since organizations and responsibilities can change, you should verify the currency 

of the information above using the ASSIST Online database at https://assist.dla.mil.

Non-Discrimination Policy: 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.) To File an Employment Complaint: If you 

wish to file an employment complaint, you must contact your agency's EEO Counselor (PDF) within 45 days of the date of the alleged 

discriminatory act, event, or in the case of a personnel action. Additional information can be found online at 

http://www.ascr.usda.gov/complaint_filing_file.html. To File a Program Complaint: If you wish to file a Civil Rights program complaint of 

discrimination, complete the USDA Program Discrimination Complaint Form (PDF), 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. Persons with Disabilities: Individuals who are deaf, hard of hearing or have speech disabilities and you wish to 

file either an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in 

Spanish). Persons with disabilities who wish to file a program complaint, please see information above on how to contact us by mail directly or 

by email. If you require alternative means of communication for program information (e.g., Braille, large print, audiotape, etc.) please contact 

USDA's TARGET Center at (202) 720-2600 (voice and TDD).

8