FSC 8915/8940

A-A-20133G

March 16, 2016

SUPERSEDING

A-A-20133F

August 31, 2010

COMMERCIAL ITEM DESCRIPTION

SAUCE, PASTA, TOMATO-BASED, WITH OR WITHOUT MEAT, SHELF STABLE

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers shelf stable 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) are required (Sec. 

6.3).

- When product must be free from high fructose corn syrup (Sec. 6.3).

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

- When 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 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.

METRIC
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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), (21 CFR § 189.5(a)(3),

(6)

Style A - Ground beef

Style B - Ground pork

Style C - Ground poultry

Consistency 1 - Smooth

Consistency 2 - Smooth with pulp or crushed or chopped tomatoes 3

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) - Glass

Packaging type (2) - Can

Packaging type (3) - Plastic jar

Packaging type (4) - Plastic bag

Packaging type (5) - Other (as specified by the purchaser)

Packaging size (a) - 666.2 g (23.5 oz)

Packaging size (b) - 680.4 g (24 oz)

Packaging size (c) - 708.7 g (25 oz)

Packaging size (d) - 737.1 g (26 oz)

 

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.codexalimentarius.net/input/download/standards/225/CXS_013e.pdf.
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Packaging size (e) - 3.01 Kg (6 lb 10 oz) (No.10 can)

Packaging size (f) - 3.8 L (1 gal)

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

Nutrient Content Claim (i) - Regular sodium content

Nutrient Content Claim (ii) - Light or lite (calories) (21 CFR § 101.56(b)(2))

Nutrient Content Claim (iii) - Reduced sodium (21 CFR § 101.61(b)(6))

Nutrient Content Claim (iv) - Low sodium (21 CFR § 101.61(b)(4))

Nutrient Content Claim (v) - No salt added (21 CFR § 101.61(c)(2))

Nutrient Content Claim (vi) - No sugar added (21 CFR § 101.60(c)(2))

Agricultural practice (aa) - Conventional

Agricultural practice (bb) - Organic

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 Practices (21 CFR Part 110). 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 without meat 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.4 The tomato-based pasta sauce with meat 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.

5

 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 

 

4

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

5 http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b-4884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES
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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 tomato-based pasta sauces are specified in the 

solicitation, contract, or purchase order, the tomato-based pasta sauces 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 Shelf life. The tomato-based pasta sauce must have a minimum 12 months shelf life after 

production.

6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Traditional flavor. Traditional flavor tomato-based pasta sauce must have a robust 

tomato flavor and 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.

3

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) 

compared to an appropriate reference food (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 (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 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).

3 See footnote 3 on page 2.
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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 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 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, and tomato pulp), pulp or crushed or chopped tomatoes3, 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 specific spices and 

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

free from high fructose corn syrup in Type I, meatless tomato-based pasta sauce.

6.3.2 Type II, with meat in tomato-based pasta sauce. The Type II, with meat in tomatobased pasta sauce must contain a minimum of 6 percent of the appropriate raw 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, and tomato pulp), pulp or crushed or chopped tomatoes3, oil (olive, 

soybean, canola, cottonseed, or a combination of oils); and discernible spice and herbs 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 may specify specific 

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

may specify free from high fructose corn syrup in Type II, with meat in tomato-based pasta 

sauce.

6.3.3 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 

3 See footnote 3 on page 2.
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FDA’s regulations on food additives or be Generally Recognized as Safe (GRAS) for those 

intended uses.

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 herbs (particulates) and 

extracts. The tomato-based pasta sauce must be free from any objectionable flavors and odors.

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 tomato-based pasta sauce with pulp or crushed or chopped tomatoes3

must possess a semi-smooth texture and with small dices/pieces of tomato, 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 will 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.

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

evidence of rodent or insect infestation.

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the analytical requirements for the tomato-based pasta sauce must be as follows:

Test Tolerance

Soluble Solids Minimum of 8.0° Brix

Sodium - NCC6i and ii 0.5 to 2.2 percent sodium7

 

3 See footnote 3 on page 2.

6 Nutrient Content Claim.

7 This is a sodium requirement, not a salt requirement.
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Test Tolerance

Sodium - NCC6iii 460 mg sodium (21 CFR § 101.61(b)(4))

Sodium - NCC6iv 140 mg sodium (21 CFR § 101.61(c)(2))

pH 3.9 to 4.4

Consistency Not less than 4.0 or more than 11.0 centimeters in 

30 seconds at 20°C (68°F) + 1°C (1.8°F)

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 

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 Preparation of sample. The sample must be prepared in accordance with test method 

945.68 of the AOAC International Official Methods of Analysis (OMA).

7.4 Analytical testing. When specified in the solicitation, contract, or purchase order, the 

analyses must be made in accordance with the following methods from the AOAC International 

OMA or as specified below.

Test Method

Solids (Soluble) in 970.59

Tomato Products

Sodium 966.16

pH of Acidified Foods 981.12

Consistency Bostwick Consistometer

7.5 Test results. The test results for solids and sodium (NCC6i and ii only) must be reported to 

the nearest 0.1 percent. The test results for sodium (NCC6iii, iv, and v) must be reported to the 

nearest 0.1 mg. The test results for pH must be reported to the nearest 0.1 value. The test results 

for consistency must be reported to the nearest 0.1 cm in 30 seconds. Any result not conforming 

to the analytical testing will be cause for rejection of the lot.

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 

6 See footnote 6 on page 6.
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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 and State mandatory requirements and regulations relating to 

the preparation, packaging, labeling, storage, distribution, and sale of the tomato-based 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 Federal FD&C Act. When the tomato-based pasta sauce with meat 

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

comply with all applicable provisions of the Child Nutrition (CN) Program. When a CN label is 

specified, the label must be approved in its final format by the Food and Nutrition Service (FNS).

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 

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 Guidance4.

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 

4 See footnote 4 on page 3.
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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 

Guidance4.

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. An AMS plant survey audit verifies that, at the time of the survey, the manufacturer 

produces products in a clean sanitary environment in accordance with Current Good 

Manufacturing Practice in Manufacturing, Packing, or Holding Human Food (21 CFR Part 

110).

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. 

An AMS PSA verifies the manufacturer's capability to produce products in a clean sanitary 

environment in accordance with Current Good Manufacturing Practice in Manufacturing, 

Packing, or Holding Human Food (21 CFR Part 110), 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

distributed meet 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 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 

4 See footnote 4 on page 3.
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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 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 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 a USDA certification contact the 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 1536 

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 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 via E-mail: KerryR.Smith@ams.usda.gov.
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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 USDA Tomato Grade A1 and A2 Color Standards may be purchased from: XRite, 4300 44th Street, SE, Grand Rapids, MI 49512, telephone (800) 248-9748 or (616) 803-

2100, or on the Internet at: http://www.xrite.com/product_overview.aspx?ID=914.

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 7 CFR Part 205, Food Safety Inspection Service 

regulations are contained in 9 CFR Parts 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.

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

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

which may improve this CID are available from or provided to: Director, SCI Division, SCP, 

AMS, USDA, 1400 Independence Avenue, SW, STOP 0240, Washington, DC 20250, via Email: 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 ACTIVITIES:

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, 

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all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. 

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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 

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

http://www.ascr.usda.gov/complaint_filing_cust.html 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) 

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