FSC 8915/8940 

METRIC 

A-A-20317B 

April 22, 2022 

SUPERSEDING

A-A-20317A 

May 4, 2001 

COMMERCIAL ITEM DESCRIPTION

CANNED APPLESAUCE (APPLESAUCE)

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers canned applesauce (applesauce), 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), flavor(s), sweetness(es), texture(s), nutritional content claim(s), container size(s), 

and agricultural practice(s) (Sec. 3).

• 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 applesauce 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.
A-A-20317B 

2 

Types, flavors, sweetness, textures, nutritional content claims, container sizes, and 

agricultural practices of applesauce.

2

Type I - Unflavored applesauce

Type II - Applesauce with added flavoring or spices 

Flavor A - Apple 

Flavor B - Apricot

Flavor C - Banana

Flavor D - Banana and pear

Flavor E - Blueberry

Flavor F - Blueberry and carrot 

Flavor G - Blueberry and pomegranate 

Flavor H - Carrot and mango 

Flavor I - Cherry

Flavor J - Cinnamon 

Flavor K - Cranberry

Flavor L - Granny smith 

Flavor M - Mango

Flavor N - Mango and peach 

Flavor O - Mixed berries (with multiple berry varieties)

Flavor P - Orange and mango 

Flavor Q - Peach 

Flavor R - Pear

Flavor S - Pomegranate

Flavor T - Raspberry (with blue coloring) 

Flavor U - Red raspberry

Flavor V - Strawberry

Flavor W - Strawberry and banana 

Flavor X - Strawberry and beet 

Flavor Y - Strawberry and peach

Flavor Z - Strawberry and kiwi 

Flavor AA - Tropical blend (with pineapple juice, passion fruit juice, and pineapple) 

Flavor BB - Watermelon 

Flavor CC - Other (as specified by the purchaser)

Sweetness 1 - Unsweetened or no sugar added (21 Code of Federal Regulations (CFR) 

 §101.60(c)(2)) 

Sweetness 2 - Sweetened (with sugars and/or other nutritive sweeteners such as

 honey) 

2

 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 
A-A-20317B 

3 

Texture a - Smooth 

Texture b - Chunky 

Nutritional content claim (a) - Reduced sugar (nutritive and nonnutritive 

 sweetened) (21 CFR §§101.60(c)(5) and 130.10) 

Nutritional content claim (b) - High3 (21 CFR §101.54(b)) 

Nutritional content claim (c) - Fiber (21 CFR §101.54(d)) 

Nutritional content claim (d) - Fortified (21 §CFR 101.54(e)(1)) 

Nutritional content claim (e) - Antioxidants (21 CFR §101.54(g)) 

Nutritional content claim (f) - Other (as specified by the purchaser) 

Container size (i) - 113 grams (g) (4 ounces (oz)) plastic cups

Container size (ii) - 680 g (24 oz) glass or plastic container

Container size (iii) - 709 g (25 oz) glass or plastic container 

Container size (iv) - 1.30 - 1.36 kilograms (kg) (46 - 48 oz) glass or plastic container 

Container size (v) - 3.06 kg (108 oz) No. 10 can 

Container size (vi) - 91 g (3.2 oz) pouch 

Container size (vii) - 439 g (15.5 oz) No. 300 can 

Container size (viii) - 652 g (23 oz) glass or plastic container 

Container size (ix) - 1.30 kg (46 oz) glass or plastic container 

Container size (x) - 1.81 kg (64 oz) glass or plastic container 

Container size (xi) - 2.95 kg (104 oz) glass or plastic container 

Container size (xii) - Other (as specified by the purchaser)

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). 

3

 See Section 6.2.2
A-A-20317B 

4 

5. PROCESSING GUIDELINES.

5.1 Processing. The applesauce must be processed in accordance with Current Good 

Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

(21 CFR Part 117) and the processing methods prescribed in 21 CFR §145.110 for canned 

applesauce. 

5.2 Food defense. The applesauce must be processed and transported in accordance with 

Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121). This 

regulation 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. 

5.3 Organic ingredients. When organic applesauce is specified in the solicitation, contract, or 

purchase order, the applesauce 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. 

6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 No sugar added or unsweetened. Food contains no added sugars during processing and 

must meet the conditions of use in accordance with 21 CFR §101.60(c)(2). 

6.1.2 Type I, Unflavored applesauce. Unflavored applesauce consists of permitted additives 

as listed in 21 CFR §145.110, excluding the addition of flavoring or spices for the purpose of 

imparting flavor. 

6.1.3 Type II, Applesauce with added flavoring or spices. Applesauce with added flavoring 

or spices has flavor derived substantially from an added flavoring ingredient derived from 

natural sources and/or artificial flavoring or added spice or spices. 

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

order of predominance by weight (21 CFR §101.4) unless exempted by 21 CFR §101.100. 
A-A-20317B 

5 

6.2.1 Reduced sugar. Food contains at least 25 percent less sugars per reference amounts 

customarily consumed (RACC) 4 than an appropriate reference product (21 CFR §101.60(c)(5)). 

Applesauce sweetened with nonnutritive sweeteners must comply with 21 CFR §130.10. 

6.2.2 High. The term “high” may be used on the label provided the food contains 20 percent or 

more of the recommended daily intake (RDI) or dietary reference value (DRV) per RACC (21 

CFR §101.54(b)).

6.2.3 Fiber. If fiber claims are used in the labeling, the levels of fiber must be in accordance 

with 21 CFR §101.54(d). 

6.2.4 Fortified. The claim “fortified” may be used on the label describe level of protein 

vitamins, minerals, dietary fiber, potassium provided that the food contains at least 10 percent 

more of the RDI for vitamins or minerals or of the DRV for protein, dietary fiber, or potassium 

(expressed as a percent of the Daily Value) per 100 g of food than an appropriate reference food 

(21 CFR §101.54(e)(1)).

6.2.5 Antioxidant. If antioxidant claims are used in the labeling, the levels of antioxidants must 

be in accordance with 21 CFR §101.54(g). 

6.3 Ingredients.

6.3.1 Apple. The apple ingredient from the fruit of Malus domestica Borkhausen must be 

heated and the bruised apple particles, peel, seed, core material, carpel tissue, and other coarse, 

hard, or extraneous materials must be removed (21 CFR §145.110). 

6.3.2 Canned applesauce. The common name is applesauce. Applesauce is prepared from 

comminuted (reduced to minute particles or fragments) or chopped apples which are added 

thereto one or more of optional ingredients such as water, apple juice, salt, any organic acid 

added for purpose of acidification, nutritive sweeteners, spices, natural and artificial flavoring, 

erythorbic acid or ascorbic acid, and color additives (21 CFR §145.110). 

6.3.3 Additional processing ingredients. The applesauce may also contain other fruit, fruit 

concentrates, fruit juices, fruit purees, or natural fruit flavors appropriate for the flavor of blend 

as specified in the solicitation, contract, or purchase order. The applesauce may contain 

additional ingredients, such as, but not limited to color additives, high fructose corn syrup, corn 

syrup, sugar, juice, and juice concentrates appropriate for the type as permitted by the FDA 

(21 CFR §145.110). Applesauce may contain nonnutritive sweeteners such as sucralose, 

acesulfame potassium, erythritol, and/or stevia extract if a nutrient content claim can be made per 

21 CFR §130.10. When used, erythorbic acid or ascorbic acid may be used as an antioxidant 

4

 21 CFR §101.12, Table 2 - Reference Amounts Customarily Consumed Per Eating Occasion: General Food Supply - 140 g serving sizes for 

all other fruits, fresh, canned, or frozen category.
A-A-20317B 

6 

preservative amount not to exceed 150 parts per million (ppm) or ascorbic acid (vitamin C) in a 

quantity such that total vitamin C in each 113g (4 oz) by weight of finished product amounts to 

60 mg (21 CFR §145.110). When used, all additional ingredients must meet the standards 

specified in the Food Chemicals Codex (FCC) or, in the absence of FCC specification at a 

minimum, meet the specifications for quality set by the U.S. Pharmacopeia (USP)-National 

Formulary. The additional ingredients must be approved food additives (21 CFR Part 170) or 

meet Generally Recognized as Safe (GRAS) requirements (21 CFR Parts 182 and 184) for those 

uses by Food and Drug Administration (FDA). 

6.4 Finished product.

6.4.1 Flavor and aroma. The applesauce must exhibit characteristics appropriate for the type 

and flavor as specified in the solicitation, contract, or purchase order. The applesauce must have 

good or reasonably natural sugar-acid balance and be free of astringent or bitter flavors and 

flavors due to overripe apples, oxidation, fermentation, caramelization, ground or musty flavors. 

Unsweetened applesauce must have a slightly or moderately tart or slightly bland flavor. 

Sweetened applesauce must have a slightly tart to sweet flavor. 

6.4.2 Color. The applesauce must be a color appropriate for the type and flavor specified in the 

solicitation, contract, or purchase order. The applesauce color must be characteristic of imparted 

flavor, spices, or coloring, practically uniform, and have no discoloration due to oxidation or 

scorching. 

6.4.3 Consistency and texture. The applesauce must meet the consistency and texture 

requirements in accordance with the U.S. Standards for Grades of Canned Applesauce5. Texture 

a, smooth applesauce must have a good to reasonably good consistency and the apple particles 

present must be evenly divided, not lumpy, pasty, or salvy (oily). Texture b, chunky applesauce 

must have a good to reasonably good consistency and a fairly high to high proportion of apple 

chunks and fine apple particles present must not seriously affect the appearance or eating quality 

of the product. 

6.4.4 Defects. The applesauce must meet the absence of defects requirements in accordance 

with the U.S. Standards for Grades of Canned Applesauce5. Absence of defects for the 

applesauce means the degree of freedom from particles of seeds, discolored apple particles, peel, 

carpel tissue, stamens, and other objectional particles.

6.4.5 Foreign material. The applesauce and 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. 

5

 U.S. Standards for Grades of Canned Applesauce available at: https://www.ams.usda.gov/grades-standards/canned-applesauce-grades-andstandards. 
A-A-20317B 

7 

7. ANALYTICAL REQUIREMENTS.

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

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

in Table I: 

TABLE I. Analytical requirements

Test Sweetness Requirement

Soluble solids content (Brix) 1 Not less than 9.0 degrees Brix at 20°C (68°F) 

Soluble solids content (Brix) 2 Not less than 14.5 degrees Brix at 20°C (68°F) 

pH 1, 2 3.0 - 4.2 

Malic acid 1, 2 0.25 g per 100 g - 0.55 g per100 g 

Ascorbic acid 1, 2 Not more than 150 parts per million (ppm) when 

used as an antioxidant preservative or 60 mg per 

113 g (4 oz) apples 

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 

Association of Official Analytical Collaboration (AOAC) International Official Methods of 

Analysis (OMA), International Fruit and Vegetable Juice Association (IFU) Methods of 

Analysis, or as specified in Table II. Any result not conforming to the analytical requirements 

may be cause for rejection of the lot.
A-A-20317B 

8 

TABLE II. Analytical methods and reporting

Test Method Reported as

Soluble solids content (Brix) AOAC 932.12 Nearest 0.1 degree 

pH AOAC 973.41 Nearest 0.1 value 

Malic acid AOAC 942.15 Nearest 0.1 g per 100 g 

Ascorbic acid AOAC 967.21; IFU method 

number (No.) 17 

Nearest 0.01 mg per g 

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

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

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

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

proof of conformance. 

9. REGULATORY REQUIREMENTS. The delivered applesauce 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 applesauce in the 

commercial marketplace. Delivered applesauce must comply with all applicable provisions of 

the Federal Food, Drug, and Cosmetic (FD&C) Act, the Fair Packaging and Labeling Act, Food 

Allergen Labeling and Consumer Protection Act (FALCPA), and regulations promulgated 

thereunder. The allergen statement must be provided in a format which complies with FALCPA 

for any product which contains wheat, fish, milk, soy, tree nuts, eggs, peanuts, and Crustacean 

shellfish or those in effect on the date of the solicitation, contract, or purchase order. When the 

applesauce is used for the Child Nutrition (CN) Programs, the applesauce must comply with all 

applicable provisions of those programs. 

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) or audit 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 
A-A-20317B 

9 

storage facilities; (3) 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 Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR 

Part 121). 

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 Mitigation Strategies to 

Protect Food Against Intentional Adulteration (21 CFR Part 121). 

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 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 Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive 

Controls for Human Food (21 CFR Part 117). 

10.2.2 PSA. A PSA conducted by USDA, AMS 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 Current Good Manufacturing 

Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (21 CFR 

Part 117) and verifies that the manufacturer has in place an internal quality assurance program 

that meets or exceeds USDA requirements. 

10.3 Manufacturer’s/distributor’s certification. When required in the solicitation, contract, 

or purchase order, the manufacturer/distributor must certify that the applesauce delivered meets 

or exceeds the requirements of this CID. The manufacturer/distributor must certify via a 
A-A-20317B 

10 

Certificate of Conformance or other adequate documentation (as specified by the purchaser) that 

the applesauce meets 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 applesauce in accordance with SCI Division procedures, which include 

selecting random samples of the applesauce, 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 applesauce for conformance to the 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 applesauce 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&T) 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 information contact: National Program 

Mission Support, SCI Division, SCP, AMS, USDA, via E-mail: 

SCIinspectionoperations@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 1566 

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@usda.gov. 
A-A-20317B 

11 

13.1.3 Analytical testing and technical information. For USDA technical information on 

analytical testing, contact the Laboratory Approval and Testing Division, S&T, AMS, USDA, 

STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone 

(202) 690-4089 or via E-mail: LATD@usda.gov. Samples for specified USDA analytical 

testing should be sent to the USDA, AMS, S&T laboratory for analysis at: USDA, AMS, S&T, 

National Science Laboratory, 801 Summit Crossing Place, Suite B, Gastonia, NC 28054.

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 Methods of Analysis of the International Fruit and Vegetable Juice Association 

may be obtained from: International Fruit & Vegetable Juice Association, 23, Boulevard des 

Capucines, F 75002 Paris, France, telephone +44 7850 910989 or on the Internet at: 

https://ifu-fruitjuice.com/. 

13.2.2 Sources of information for governmental documents are as follows:

Applicable provisions of the Standards for Condition of Food Containers are contained in 7 CFR 

Part 42, the National Organic Program are contained in 7 CFR Part 205, the Fair Packaging and 

Labeling Act are contained in 16 CFR Parts 500 to 503, and the Federal Food, Drug, and 

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

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

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

be made by calling the Superintendent of Documents at (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 U.S. standards and inspection instructions for fruits, vegetables, and other specialty 

products may be obtained from: USDA, AMS, SCP, SCI Division, 100 Riverside Parkway, 

Suite 101, Fredericksburg, VA 22406, telephone (650) 552-9073, fax (650) 552-9147, or via 

E-mail: FVSupplyDepot@usda.gov or on the Internet at: 
A-A-20317B 

12 

http://www.ams.usda.gov/grades-standards and http://www.ams.usda.gov/gradesstandards/how-purchase-equipment-and-visual-aids. 

Copies of this CID and the 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, DC 20250-0240, via E-mail: 

CIDS@usda.gov or on the Internet at: http://www.ams.usda.gov/grades-standards/cids

and https://www.gpo.gov/fdsys/pkg/CFR-2019-title7-vol2/pdf/CFR-2019-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.