AMSC N/A FSC 8940

A-A-20161D

March 8, 2017

SUPERSEDING

A-A-20161C

October 4, 2010

COMMERCIAL ITEM DESCRIPTION

PIE FILLINGS, FRUIT, PREPARED

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers prepared fruit pie fillings (fruit pie fillings), packed in 

commercially acceptable containers, suitable for use by Federal, State, local governments, other 

interested parties, and as a component of operational rations. 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) and flavor(s) of fruit pie fillings required (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 fruit pie fillings 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.

METRIC
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Types and flavors.

2

Type I - Regular

Flavor A - Apple

Flavor B - Apricot

Flavor C - Blueberry

Flavor D - Cherry

Flavor E - Lemon

Flavor F - Peach

Flavor G - Pineapple

Flavor H - Strawberry

Flavor I - Red raspberry

Flavor J - Blackberry

Flavor K - Raisin

Flavor L - Black raspberry

Flavor M - Other (as specified by the purchaser)

Type II - No sugar added (21 Code of Federal Regulations (CFR) § 101.60)

Flavor A - Apple

Flavor B - Blueberry

Flavor C - Cherry

Flavor D - Peach

Flavor E - 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 Processing. The fruit pie filling must be processed in accordance with Current Good 

Manufacturing Practice (CGMP) (21 CFR Part 110) or the Current Good Manufacturing 

 2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.
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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. The fruit pie fillings must be thermally processed until commercially sterile.

5.2 Food defense. The fruit pie filling 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 postproduction finished product.

6. SALIENT CHARACTERISTICS.

6.1 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. 

6.2 Ingredients.

6.2.1 Fruit ingredients. The fruit pie fillings must be prepared from fresh, frozen, or canned 

fruit, or a combination thereof, except that dried fruit may be used for apricot, apple, or raisin pie 

filling. Fruit ingredients must be of the following U.S. Standards for Grades, as applicable. 

TABLE I. Fruit and U.S. Standards for Grade

Flavor Style Fresh4 Frozen Canned Dried

Apple Slices U.S. No. 15 U.S. Grade A U.S. Grade A U.S. Grade B6

or better

Apricot Halves U.S. No. 2

or better

U.S. Grade B6

or better

U.S. Grade B6

or better

U.S. Grade B6

or better

Blueberry Whole U.S. No. 1 U.S. Grade B6

or better

U.S. Grade B6

or better

N/A

Cherry Whole U.S. No. 1 U.S. Grade B6

or better

U.S. Grade B6

or better

N/A

Lemon N/A U.S. No. 2 N/A U.S. Grade A7 N/A

 3 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm. 4 Processing grades to be used, as available. 5 Applicable only to product solicited during apple season. For out-of-season procurements, apples for pie filling must meet U.S. Grade C or

better of U.S. Standards for Grades of Canned Sliced Apples.

6 Harmless extraneous material, such as stems, leaves, and the like, must meet U.S. Grade A. 7 U.S. Standards for Grades of Canned Lemon Juice or U.S. Standards for Grades of Concentrated Lemon Juice for Manufacturing.
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TABLE I. Fruit and U.S. Standards for Grade (continued)

Flavor Style Fresh8 Frozen Canned Dried

Peach Slices/

Strips

U.S. No. 1 U.S. Grade B9

or better

U.S. Grade B9

or better

N/A

Pineapple Crushed N/A U.S. Grade A U.S. Grade B9

or better

N/A

Strawberry Whole N/A U.S. Grade A N/A N/A

Red 

raspberry

Whole U.S. No. 1 U.S. Grade B9

or better

U.S. Grade B9

or better

N/A

Blackberry Whole U.S. No. 1 U.S. Grade B9

or better

U.S. Grade B9

or better

N/A

Raisin Whole N/A N/A N/A U.S. Grade B9

or better

Black 

raspberry

Whole U.S. No. 1 U.S. Grade B9

or better

U.S. Grade B9

or better

N/A

6.2.2 Water. Water used in the formulation must conform to the National Primary Drinking

Water Regulations (40 CFR Part 141).

6.2.3 Egg yolks. Egg yolks must be prepared under the continuous inspection of the USDA, 

Food Safety and Inspection Service (FSIS) and must be identified by appropriate labeling or 

marking with an USDA Inspection Certificate. The egg yolks must have been tested and 

certified as Salmonella, not detected, or as Salmonella, not isolated, by the USDA. Egg 

ingredients must have been processed according to the Regulations Governing the Inspection of 

Eggs and Egg Products (9 CFR Part 590) as amended. USDA Certification Sampling and 

Testing for Salmonella are in accordance with 9 CFR Part 592 as Voluntary Inspection of Egg 

Products for which services are reimbursable.

6.2.4 Additional processing ingredients. Type I fruit pie fillings must contain nutritive 

sweeteners. Type II no sugar added fruit pie fillings may contain sweeteners such as sucralose 

and xylitol as permitted by the FDA. The fruit pie fillings must contain thickening ingredients 

(i.e., starch, pectin, carrageenan, and cellulose gums). Apple pie filling must contain a 2 to 1 

ratio of ground cinnamon to ground nutmeg or 0.1 percent cinnamon and 0.05 percent nutmeg by 

weight of finished canned product or commercial spice blend that yields an acceptable product. 

Lemon pie filling must be prepared from concentrated or canned lemon juice and may contain 

egg yolks. Optional ingredients (i.e., lemon juice citrate, fruit essence, seasonings, artificial 

colors, preservatives, natural or artificial flavorings) may be included. No sulfur dioxide 

yielding compounds may be used, except that sulfur dioxide may be used as a preservative for 

dried apricots, dried apples, and raisins in accordance with 21 CFR § 182.3862. The dry 

 8 See footnote 4 on page 3. 9 See footnote 6 on page 3.
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ingredients including sweeteners, thickeners, and optional ingredients used in the preparation of 

the fruit pie fillings 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). 

6.3 Finished product. The fruit pie fillings must have the following characteristics.

6.3.1 Color, odor, and flavor. The fruit pie fillings must impart a color, odor, and flavor 

characteristic typical for the properly ripened and prepared fruit component used.

6.3.2 Fruit ingredients. The fruit ingredients must be reasonably uniform in size and color, of 

the styles specified in Table I. There must be no objectionable extraneous material. The fruit 

ingredients must be practically free from defects to such a degree that the appearance or eating 

quality is not affected.

6.3.3 Texture. Fruit texture of the fruit pie filling must be firm, not hard or mushy. The 

product must have no ungelatinized pockets and must not be tough or rubbery. Fruit glaze must

not exhibit syneresis. The fruit pie filling must be thick, firm, and uniform with a gel-like body 

and must be easily spreadable. When prepared in accordance with the manufacturer’s directions, 

the prepared lemon pie filling must be smooth and free from cracks or crevices, must be easily 

sliced into portions, and must maintain its shape without breaking when transferred to serving 

dishes.

6.3.4 Foreign material. Ingredients used to produce the fruit pie fillings that have Defect 

Action Levels must not exceed those tolerances specified in 21 CFR § 110.110. 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 fruit pie 

fillings must conform to those in Table II.
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TABLE II. Analytical and physical requirements

Flavor

Solids for: (degrees Brix)

Minimum Soluble

pH Spreadometer

Percent 

Washed

Drained 

Weight 

NLT10

Type I Type II

Apple11 25.0 8.0 3.2 - 3.6

7.5 to 10.5 

centimeters (cm)

(2.95 to 4.13 

inches (in))

50.0

Apricot 30.0 N/A 3.6 - 4.0

7.0 to 9.5 cm

(2.76 to 3.74 in) 36.0

Blueberry 27.0 11.0 3.2 - 3.8

7.0 to 9.5 cm

(2.76 to 3.74 in) 30.0

Cherry 25.0 8.0 3.2 - 3.8

7.0 to 9.5 cm

(2.76 to 3.74 in) 36.0

Lemon 29.0 N/A 3.5 - 4.4

6.5 to 8.0

(2.56 to 3.15 in) N/A

Peach 27.0 N/A 3.3 - 3.8

7.0 to 9.5 cm

(2.76 to 3.74 in) 38.0

Pineapple 27.0 N/A 3.3 - 3.9

7.0 to 9.5 cm

(2.76 to 3.74 in) 30.0

Strawberry 25.0 N/A 3.4 - 3.9

7.0 to 9.5 cm

(2.76 to 3.74 in) 30.0

Red 

raspberry 37.0 N/A 3.2 - 4.2

7.0 to 9.5 cm

(2.76 to 3.74 in) 30.0

Blackberry 23.0 N/A 3.4 - 4.2

7.0 to 9.5 cm

(2.76 to 3.74 in) 30.0

Raisin 28.0 N/A 3.4 - 4.2

7.0 to 9.5 cm

(2.76 to 3.74 in) 30.0

Black 

raspberry 36.0 N/A 3.4 - 3.8

7.0 to 9.5 cm

(2.76 to 3.74 in) 30.0

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

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

 10 NLT = Not Less Than. 11 For Jonathan, Rome, Ida Red, Winesap, Golden Delicious, or Fuji apple varieties, the minimum percent washed drained weight must be 44.0 

percent.
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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 III. Any 

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

TABLE III. Analytical testing and reporting

Test Method Reported as:

Soluble solids 932.14 Nearest 1.0o Brix

pH 981.12 0.1 value

Spread test Sec. 7.4.1 Nearest 0.1 cm in 1 minute

Washed drained weight Sec. 7.4.2 Nearest 0.1 percent

7.4 Spread test and washed drained weight procedures. The fruit pie filling spread must be 

determined first, retaining the product sample for use in the washed drained weight procedure.

7.4.1 Spread test.

7.4.1.1 Equipment.

(a) A 61 cm (24-in) square platform scribed with 30 concentric circles 1 cm (0.4 in) apart, 

equipped with leveling screws and a glass plate cover.

(b) Spreadometer lifting device or its equivalent.

(c) No. 2 can (307 x 409) with both ends removed.

(d) A clear plastic over-cap.

(e) Spatula or suitable tool.
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7.4.1.2 Procedures.

(a) Condition samples until a product temperature of 22o ± 3oC (72o ± 5oF) has been reached.

(b) Level the platform.

(c) Thoroughly mix the sample contents, taking care not to crush the individual fruit particles. 

Place a plastic over-cap over one open end. Carefully place 623.7 grams (g) (22 ounces (oz)) 

net weight in the No. 2 can.

(d) Place a clear plastic plate on the open end of the cylinder, center, invert, remove the plastic 

over-cap. Transfer fruit pie filling adhering to the over-cap to the cylinder, level the fruit pie 

filling. Raise the cylinder gently to a height of 3.18 cm (1.25 in). (In the case of heavy 

viscosity apple pie filling, it may be necessary to raise the can to a height of 3.81 cm (1.5 in) 

to allow the product to flow freely from the can. This latter adjustment may be made during 

the spread time). Wipe the inside of the cylinder with a spatula in a circular manner.

(e) Hold can in this position and record the extent of spread at four equally-spaced radial points 

after 1 minute.

(f) Calculate the average of the four readings to determine compliance with requirements in Sec.

7.1 of this CID.

7.4.2 Washed drained weight procedures.

(a) Select five sample units of one type of fruit pie filling at random from the lot. Determine and 

record the net weight of each sample. Transfer the contents of the first sample unit to a flat 

bottom container.

(b) Add a minimum of three times the sample’s volume of 20-22oC (68-72oF) water to the 

container so as to cover the contents. Gently agitate to separate the fruit from the slurry 

without breaking up the fruit pieces.

(c) Nest a U.S. Standard No. 8 sieve above a U.S. Standard No. 20 sieve and record the dry 

screens as the tare weight. Distribute the product evenly over the sieve without breaking the 

fruit. Tilt sieve at about a 45o angle and allow to drain for two minutes. Determine and 

record the washed drained weight by subtracting the tare weight of the sieve from the weight 

of the fruit ingredients. Convert to percent by dividing the drained fruit ingredients by the 

net weight of the sample and multiply the results by 100. Catch the additional fruit particles 

that fall through the U.S. Standard No. 8 sieve with a U.S. Standard No. 20 sieve. Add the 

fruit weight from the U.S. Standard No. 20 sieve to the fruit weight from U.S. Standard No. 8 

sieve to determine final drained weight. Divide the resulting drained weight by the net 

weight of the sample and multiply by 100 to obtain the percent washed drained weight. 

Repeat this procedure for each of the remaining sample units. Any individual sample more 

than two percent under the requirement or a sample average less than the requirement must

be cause for rejection of the lot.

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

distributor must certify that the fruit pie fillings provided meet the salient characteristics of this 
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CID, conform to their own specifications, standards, and quality assurance practices, and be the 

same fruit pie filling offered for sale in the commercial market. The purchaser reserves the right 

to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered fruit pie filling 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 fruit pie filling in the 

commercial marketplace. Delivered fruit pie filling 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 fruit pie filling, 

the fruit pie filling 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. 

Purchase 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 

the security of a plant’s production processes and includes the storage and transportation of preproduction raw materials and other ingredients and postproduction 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.12 

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 

 12 See footnote 3 on page 3.
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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.13

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 fruit pie fillings delivered

meets or exceeds 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 fruit pie fillings 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 fruit pie filling in accordance with SCI Division procedures, which include 

selecting random samples of the fruit pie filling, evaluating the samples for conformance with 

the salient characteristics and analytical requirements of this CID and other contractual 

 13 See footnote 3 on page 3.
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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 fruit pie filling 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 10.4 is specified in the solicitation, 

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

condition of samples of fruit pie fillings, 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.

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 (202) 260-8927, or via E-mail: fvaudits@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) 690-0621 or via E-mail: KerryR.Smith@ams.usda.gov.

13.2 Sources of documents.
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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 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 National Primary Drinking Water Regulations are available from: U.S. 

Environmental Protection Agency, Office of Water (4100T), 1200 Pennsylvania Avenue, 

NW, Washington, DC 20460 or on the Internet at: http://www2.epa.gov/nscep.

Copies of 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.
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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 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.

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

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

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