FSC 8915/8940

METRIC

A-A-20377

October 31, 2018

COMMERCIAL ITEM DESCRIPTION

SAUCE, PASTA, TOMATO-BASED WITH OR WITHOUT

MEAT, FULLY COOKED, FROZEN

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers frozen, fully cooked, with or without meat tomato-based pasta 

sauce (tomato-based pasta sauce), 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), style(s), consistency(ies), packaging type(s), packaging size(s), nutrient content 

claim(s), and agricultural practice(s) of tomato-based pasta sauce desired (Sec. 3).

• When the appearance of discernible spice and herb flecks (particulates) is desired (Sec. 6.3).

• When no high fructose corn syrup is desired (Sec. 6.3).

• When caramel color is permitted (Sec. 6.3.1.2).

• When soy products (soy flour, soy protein concentrate, or soy isolate) is permitted (Sec. 

6.3.1.2).

• 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:

• When tomato-based pasta sauce needs to be child nutrition (CN) labeled (Sec. 3).

• 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 tomato-based pasta sauce 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, styles, consistencies, packaging types, packaging sizes, nutrient content claims and 

agricultural practices.

2

Type I - Meatless

Type II - With meat (9 Code of Federal Regulations (CFR) §319.307)

Style A - Ground beef

Style B - Ground pork

Style C - Ground poultry

Consistency 1 - Smooth

Consistency 2 - Smooth with pulp or crushed or chopped tomatoes3

Consistency 3 - Chunky (includes discernible diced ingredients)

Flavor a - Traditional

Flavor b - Garden vegetable

Flavor c - Tomato and basil

Flavor d - Mushroom

Flavor e - Peppers and onions

Flavor f - Tomato and onions

Flavor g - Marinara

Flavor h - Spicy marinara

Flavor i - Roasted garlic

Flavor j - Three or four cheese (as specified by the purchaser)

Flavor k - Roasted garlic and onion

Flavor l - Garlic and herb

Flavor m - Other (as specified by the purchaser)

Packaging type (1) - Poly bag (boil/steam heat in pouch)

Packaging type (2) - Other (as specified by the purchaser)

Packaging size (a) - 226.8 grams (g) (8 ounces (oz))

Packaging size (b) - 2.27 kilograms (kg) (5 pounds (lb))

Packaging size (c) - 3.62 kg (8 lb)

Packaging size (d) - Other (as specified by the purchaser)

Nutrient content claim (i) - Light or lite (calories) (9 CFR §§317.356(b), 381.456(b), and 

21 CFR §101.56(b))

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

3 Pulp or crushed or chopped tomatoes are found in Codex Standard 13 for Preserved Tomatoes (Codex Stan 13) http://www.fao.org/fao-whocodexalimentarius/shproxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCODEX%2BSTAN%2B13-

1981%252FCXS_013e.pdf.
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Nutrient content claim (ii) - Reduced sodium (9 CFR §§317.361(b)(6), 381.456(b), and 21 

CFR §101.61(b)(6))

Nutrient content claim (iii) - Low sodium (9 CFR §§317.361(b)(4), 381.461(b)(6), and 21 

CFR §101.61(b)(4))

Nutrient content claim (iv) - No salt added (9 CFR §§317.361(c)(2), 381.461(c)(2), and 21 

CFR §101.61(c)(2))

Nutrient content claim (v) - No sugar added (9 CFR §§317.360(c)(2), 381.460(c)(2), and 21 

CFR §101.60 (c)(2))

Agricultural practice (a) - Conventional

Agricultural practice (b) - Organic

When child nutrition meal pattern contribution information is required:

CN labeling [1] - Provides vegetable sub-group (Type I only)4

CN labeling [2] - Provides meat/meat alternate and vegetable sub-group (Type II only)4

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 tomato-based pasta sauce 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. When beef is used in the tomato-based pasta sauce, it must meet the 

requirements of Specified Risk Materials from Cattle and Their Handling and Disposition (9 

CFR §310.22).

5.2 Food defense. The tomato-based pasta sauce must be processed and transported in 

accordance with the Food and Drug Administration’s (FDA’s) Guidance for Industry: 

 4 CN labeled product must comply with USDA, FNS, CN Programs, National School Lunch Program regulations (7 CFR Part 210, Appendices A 

and C) and receive Agricultural Marketing Service (AMS) final label approval.
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Mitigation Strategies to Protect Food Against Intentional Adulteration.

5

 The Type II, tomatobased pasta sauce must be processed and transported in accordance with the Food Safety and 

Inspection Service (FSIS) Food Defense Guidelines for the Transportation and Distribution of 

Meat, Poultry, and Processed Egg Products.

6

 These guidance documents identify 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 preproduction raw materials, other ingredients, and post-production finished product.

5.3 Organic ingredients. When organic tomato-based pasta sauce is specified in the 

solicitation, contract, or purchase order, the organic tomato-based pasta sauce 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 Freezing. After cooking and packaging, the tomato-based pasta sauce will be frozen to an 

internal temperature of -12.2 °C (10 °F) or lower. After freezing, the tomato-based pasta sauce 

internal temperature must be -12.2 °C (10 °F) or lower at the time the tomato-based pasta sauce 

is prepared for delivery. The tomato-based pasta sauce must be maintained at a temperature of -

12.2 °C (10 °F) or lower during shipment.

5.5 Shelf life. Once the tomato-based pasta sauce is packaged, the tomato-based pasta sauce

must have a remaining shelf life of at least six months.

6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Traditional flavor. Traditional flavor tomato-based pasta sauce must include discernible 

pieces of oregano, basil, onion, and garlic.

6.1.2 Smooth with pulp or crushed or chopped tomatoes. Consistency 2, smooth with pulp 

or crushed or chopped tomatoes are tomatoes that are crushed, ground or pulped when 

appropriate in accordance with Codex Stan 13.

7

6.1.3 Light or lite calories. Foods in which 50 percent or more of the calories are from fat, fat 

must be reduced by at least 50 percent per Reference Amount Customarily Consumed (RACC) 

 5 https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/fooddefense/ucm562216.htm. 6 http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b74884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES. 7 See footnote 3 on page 2.
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compared to an appropriate reference food (9 CFR §§317.356(b), 381.456(b), and 21 CFR 

§101.56(b)(2)).

6.1.4 Reduced sodium. Food contains at least 25 percent less of sodium than the appropriate 

reference food per RACC (9 CFR §§317.361(b)(6), 381.456(b), and 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 (9 

CFR §§317.361(b)(4), 381.461(b)(6), and 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 (9 CFR §§317.361(b)(4), 381.461(b)(6), and 21 CFR §101.61(c)(4)).

6.1.7 No sugar added. Food contains no added sugar and must meet the conditions of use and 

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

accordance with (9 CFR §§317.361(b)(4), 381.461(b)(6), and 21 CFR §101.60(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(a)) unless exempted by 21 CFR §101.100.

6.3 Ingredients.

6.3.1 Raw ingredients.

6.3.1.1 Type I, meatless tomato-based pasta sauce. The Type I, meatless tomato-based pasta 

sauce must include water, tomato concentrates (21 CFR §155.191) (tomato paste, tomato sauce, 

tomato puree, tomato pulp) pulp or crushed or chopped tomatoes8, oil (olive, soybean, canola, 

cottonseed, or a combination of oils); and discernible spice and herb flecks (particulates) or 

extracts. The Type I, meatless tomato-based pasta sauce may include sugar, salt, corn syrup, 

high fructose corn syrup, cheese, mushrooms, peppers, onions, onion powder, garlic, garlic 

powder, vegetable fiber, and natural flavorings. Purchasers may specify that they desire specific 

spices and herbs (particulates) that are discernible in the tomato-based pasta sauce. Purchasers 

may specify that they do not want high fructose corn syrup used in the Type I, meatless tomatobased pasta sauce.

6.3.1.2 Type II, with meat in tomato-based pasta sauce. The Type II, with meat in tomatobased pasta sauce must contain the appropriate meat for the style of tomato-based pasta sauce 

specified by the purchaser. The Type II, with meat in tomato-based pasta sauce must include 

water, tomato concentrates (21 CFR §155.191) (tomato paste, tomato sauce, tomato puree, 

tomato pulp), pulp or crushed or chopped tomatoes8

, oil (olive, soybean, canola, cottonseed, or a 

 8 See footnote 3 on page 2.
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combination of oils); and discernible spice and herb flecks (particulates) or extracts. The Type 

II, with meat in tomato-based pasta sauce may include sugar, salt, corn syrup, high fructose corn 

syrup, cheese, mushrooms, peppers, onions, onion powder, garlic, garlic powder, vegetable fiber, 

and natural flavorings. Purchasers must specify when caramel colorings and /or soy products 

(soy flour, soy protein concentrate, or soy isolate) are permitted. Purchasers may specify that 

they desire specific spices and herbs that are discernible (particulates) in the tomato-based pasta 

sauce. Purchasers may specify that they do not want high fructose corn syrup used in the Type 

II, with meat in tomato-based pasta sauce.

6.3.2 Additional ingredients. When specified in the solicitation, contract, or purchase order, 

modified food starch and other non-tomato thickeners and sweeteners (21 CFR Part 168) must be 

less than 1 percent of the product formulation. When used, all 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 US 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 tomato-based pasta sauce must have a well-blended tomato 

flavor and aroma with the discernible and appropriate spices and spice extracts. The tomatobased pasta sauce must be free from any objectionable flavors and aromas.

6.4.2 Color. The tomato-based pasta sauce must have a finished product color equal to or better 

than the USDA Color Standards for Tomato Products, color chip A1 or A2 (see Sec. 13.2.1 for 

chip source).

6.4.3 Consistency. Consistency 1, smooth tomato-based pasta sauce must possess a smooth 

texture and mouth feel, and be practically free from particles of seed, skin, or core material.

Consistency 2, smooth with pulp or crushed or chopped tomatoes9 must possess a semi-smooth 

texture with small dices/pieces of tomato pieces, and be practically free from particles of seed, 

skin, or core material. Consistency 3, chunky tomato-based pasta sauce must possess a chunky 

texture of selected diced ingredients that is practically free from particles of seed and/or core 

material.

6.4.4 Suspension. The tomato-based pasta sauce must have minimal stratification or separation.

6.5 Defects. The tomato-based pasta sauce must be free from any defect that more than slightly 

affects the appearance or eating quality.

 9 See footnote 3 on page 2.
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6.6 Foreign material. All other 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 and physical requirements. Unless otherwise specified in the solicitation, 

contract or purchase order, the following analytical and physical requirements for the tomatobased pasta sauce must conform to those in Table I:

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 I. Any result 

not conforming to the analytical requirements may be cause for rejection of the lot.
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TABLE I. Analytical and physical testing and reporting

Test Requirement Method Reported as

Soluble solids Minimum of 8.0° Brix 970.59 Nearest 0.1 percent

Sodium - NCC10i 0.5 to 2.2 percent sodium11 966.1612, 985.3512, or

2011.1413

See footnotes 12 and 13

Sodium - NCC10 ii 460 mg sodium (21 CFR §

101.61 (b)(4)

966.1612, 985.3512, or 

2011.1413

See footnotes 12 and 13

Sodium - NCC10 iii 140 mg sodium (21 CFR §

101.61 (c)(2)

966.1612, 985.3512, or 

2011.1413

See footnotes 12 and 13

pH 3.9 to 4.4 981.12 Nearest 0.1 value

Consistency Not less than 4.0 or more than 

11.0 centimeters (cm) in 30 

seconds at 20°C (68°F) + 1°C 

(1.8°F)

Bostwick Consistometer Nearest 0.1 cm in 30 seconds

 10 Nutrient Content Claim 11 This is a sodium requirement, not a salt requirement. 12 Report to the nearest mg. 13 Report to the nearest 0.01mg.
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8. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor must certify that the tomato-based pasta sauce provided meets the salient 

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

practices, and be the same tomato-based pasta sauce offered for sale in the commercial market. 

The purchaser reserves the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered tomato-based pasta sauce 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 tomatobased pasta sauce in the commercial marketplace. Delivered tomato-based pasta sauce 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 tomato-based pasta sauce, the tomato-based pasta sauce 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. When the tomato-based pasta 

sauce is used for the National School Lunch Program, the tomato-based pasta sauce must comply 

with all applicable provisions of the CN Program. When a CN label is specified, the label must 

be approved in its final format by the Agricultural Marketing Service (AMS).

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, AMS, Specialty Crops Program 

(SCP), Specialty Crops Inspection (SCI) Division. Food defense requirements include a 

documented and operational food defense plan that provides for the security of a plant’s 

production processes and includes the storage and transportation of pre-production raw materials 

and other ingredients and post-production finished product. The plan must address the following 

areas: (1) food security plan management; (2) outside and inside security of the production and 

storage facilities; (3) slaughter, when applicable, and processing, including all raw material 

sources; (4) shipping and receiving; (5) storage; (6) water and ice supply; (7) mail handling; (8) 

personnel security; and (9) transportation, shipping, and receiving.

10.1.1 FDSS. When required 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: Mitigation Strategies to Protect Food Against 
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Intentional Adulteration14 and when applicable, FSIS Food Defense Guidelines for the 

Transportation and Distribution of Meat, Poultry, and Processed Egg Products.

15

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: Mitigation Strategies to Protect Food Against Intentional Adulteration 14 and when 

applicable, FSIS Food Defense Guidelines for the Transportation and Distribution of Meat, 

Poultry, and Processed Egg Products. 15

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 

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 tomato-based pasta sauce

delivered meets or exceeds the requirements of this CID. The manufacturer/distributor must 

 14 See footnote 5 on page 6. 15 See footnote 6 on page 6.
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certify via a Certificate of Conformance or other adequate documentation (as specified by the 

purchaser) that the tomato-based pasta sauce meets 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 tomato-based pasta sauce in accordance with SCI Division procedures, which 

include selecting random samples of the tomato-based pasta sauce, 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 tomato-based pasta sauce 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 tomato-based pasta sauce 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).

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.
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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.

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

Alimentarius, U.S. Codex Office, Room 4861 South Building, Office of the Secretary, 

USDA, 1400 Independence Avenue, SW, Washington, D.C. 20250-3700, telephone (202) 

205-7760 or (202) 720-4063, fax (202) 720-3157. Internet address: http://www.fao.org/faowho-codexalimentarius/codex-texts/list-standards/en/.

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 Food Safety 

Inspection Service are contained in 9 CFR Part 300 to End, 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.
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Copies of Guidance for Industry: Mitigation Strategies to Protect Food Against Intentional 

Adulteration - What You Need to Know About the FDA Regulation: Small Entity Compliance 

Guide are available online from: FDA, Center for Food Safety and Applied Nutrition 

(CFSAN) on the Internet at: 

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

oddefense/ucm562216.htm.

Copies of the FSIS Food Defense Guidelines for the Transportation and Distribution of Meat, 

Poultry, and Processed Egg Products are 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, 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

PREPARING ACTIVITY:

USDA - SCP

Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations 

and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited 

from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, 

disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation 

for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and 

complaint filing deadlines vary by program or incident. 

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American 

Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA 

through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. 

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to 

File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the 

information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to 

USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, 

Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. 

USDA is an equal opportunity provider, employer, and lender.