FSC 8950

A-A-20030B

November 30, 2012

SUPERSEDING

A-A-20030A

August 27, 1991

COMMERCIAL ITEM DESCRIPTION

SALAD DRESSING MIXES FOR POURABLE DRESSINGS

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers salad dressing mixes for pourable dressings (salad dressing mixes), 

packed in commercially acceptable containers, suitable for use by Federal, State, local 

governments, and other interested parties.

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following:

- Type(s), style(s), package size(s), and weight(s) of salad dressing mixes desired (Sec. 3).

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

- When analytical requirements need to be verified (Sec. 7.2).

- Manufacturer’s/distributor’s certification (Sec. 10.3) or USDA certification (Sec. 10.4).

2.2 Purchasers may specify the following:

- Food Defense Section 10.1: Food Defense System Survey (FDSS) (Sec. 10.1.1), or Food 

Defense Addendum to Plant Systems Audit (PSA) (Sec. 10.1.2), or (Sec. 10.1.2 with 

10.2.1).

- Manufacturer’s quality assurance (Sec. 10.2 with 10.2.1) or (Sec. 10.2 with 10.2.2).

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

3. CLASSIFICATION. The salad dressing mixes shall conform to the following list which 

shall be specified in the solicitation, contract, or purchase order.

Types, styles, package sizes, and weights.

METRIC
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Type I - Blue cheese (21 Code of Federal Regulations (CFR) § 133.106)

Type II - Caesar

Style A - Regular

Style B - Light (21 CFR § 101.62 (b))

Style C - Garlic

Style D - Other

Type III - Thousand island

Type IV - Creamy Italian

Type V - French (21 CFR § 169.115)

Type VI - Ranch (buttermilk) style

Style A - Regular

Style B - Spicy

Style C - Bacon

Style D - Herb

Style E - Other

Type VII - Greek style

Type VIII - Italian style

Style A - Regular

Style B - Mild

Style C - Low fat (21 CFR § 101.62 (b))

Style D - Fat free (21 CFR § 101.62 (b))

Style E - Other

Type IX - Garlic and herb

Type X - Creamy garlic

Type XI - Cheese garlic

Type XII - Asian sesame

Type XIII - Basil vinaigrette

Type XIV - White goddess

Type XV - Cucumber and dill style

Type XVI - Other

Package size a - Single use packets1

Package size b - Multiple uses canisters1

Package size c - Multiple uses bag-in-box1

Weight a - 2.27 kg (5 lb)

Weight b - 4.54 kg (10 lb)

 

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Not all salad dressing mixes are available in every container size. Check with the manufacturer/distributor for availability.
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Weight c - 9.07 kg (20 lb)

Weight d - 11.34 kg (25 lb)

Weight e - Other1

Package size d - Other1

4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s 

products shall 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 salad dressing mixes shall be processed in accordance with current Good 

Manufacturing Practices (21 CFR Part 110).

5.2 Food security. The salad dressing mixes should 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.2 This guidance 

identifies the kinds of preventive measures food manufacturers, processors, or handlers may take

to minimize the risk that food under their control will be subject to tampering or other malicious, 

criminal, or terrorist actions. The implementation of enhanced food security preventive measures 

provides for the security of a plant’s production processes and includes the storage and 

transportation of pre-production raw materials, other ingredients, and postproduction finished 

product.

6. SALIENT CHARACTERISTICS.

6.1 Raw ingredients. The salad dressing mixes shall be prepared from sugar, appropriate

spices, thickeners such as algin derivatives, vegetable gums or combinations thereof and those 

ingredients as specified for each of the listed types. The salad dressing mixes may contain, but 

are not limited to, the following ingredients: starch, dextrose, lactose, lecithin, mono- and diglycerides, salt, phosphates, vegetable oil, hydrolyzed vegetable protein, herbs, dehydrated 

 

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http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodDefenseandEmergencyResponse/ucm083075.htm
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vegetables, artificial and natural flavors, artificial color, preservatives or other safe and suitable 

ingredients approved by the FDA.

6.1.1 Blue cheese. The blue cheese salad dressing mix shall conform to the salient requirements 

for raw ingredients (Sec. 6.1) and shall include dried blue cheese solids (21 CFR § 133.106), 

Roquefort cheese solids (21 CFR § 133.184), or a blend of both.

6.1.2 Caesar. The Caesar salad dressing mix shall conform to the salient requirements for raw 

ingredients (Sec. 6.1) and shall include dried Parmesan cheese (21 CFR § 133.165) and may 

include dehydrated sour cream, anchovies, anchovy powder, nonfat dry milk (21 CFR § 

131.125), garlic, dehydrated pimento, red bell peppers, shallots, powdered mustard, croutons, 

bacon bits, or other cheeses such as Romano cheese (21 CFR § 133.182) and blue cheese (21 

CFR § 133.106) as optional ingredients.

6.1.3 Thousand island. The thousand island salad dressing mix shall conform to the salient 

requirements for raw ingredients (Sec. 6.1) and may include dehydrated pickle relish mix, tomato 

powder, chili powder, dehydrated finely chopped ingredients such as green peppers, red bell 

peppers, onions, parsley, cayenne pepper and dried eggs as optional ingredients.

6.1.4 Creamy Italian. The creamy Italian salad dressing (non-separating type) mix shall 

conform to the salient requirements for raw ingredients (Sec. 6.1) and may include tomato 

crystals and bell pepper flakes as optional ingredients.

6.1.5 French. The French salad dressing mix shall conform to the salient requirements for raw 

ingredients (Sec. 6.1) and may include tomato powder as an optional ingredient. The prepared 

product shall be the non-separating style of French dressing (21 CFR § 169.115).

6.1.6 Ranch style. The ranch style salad dressing mix shall conform to the salient requirements 

for raw ingredients (Sec. 6.1), except sugar, alginates, or vegetable gums are optional ingredients. 

The ranch style dressing mix shall contain modified starch, dehydrated vegetables, and 

appropriate spices; and may contain calcium stearate, buttermilk solids, whey solids, lactic acid, 

or casein as optional ingredients.

6.1.7 Greek and Italian styles. The Greek and Italian styles salad dressing mix shall conform 

to the salient requirements for raw ingredients (Sec. 6.1) and may contain garlic powder, dried 

oregano, dried basil, pepper, salt, onion powder, Dijon-style mustard, red wine vinegar and other 

ingredients typical for these flavors as optional ingredients.

6.1.8 Caesar garlic style. The Caesar garlic style salad dressing mix shall conform to the 

salient requirements for raw ingredients (Sec. 6.1) and shall include dried Parmesan cheese (21 

CFR § 133.165), dehydrated garlic or garlic powder, and may include dehydrated sour cream, 

anchovies, anchovy powder, nonfat dry milk (21 CFR § 131.125), garlic, dehydrated pimento, 
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red bell peppers, shallots, powdered mustard, croutons, bacon bits, or other cheeses such as 

Romano cheese (21 CFR § 133.182) and blue cheese (21 CFR § 133.106) as optional ingredients.

6.2 Finished product.

6.2.1 Dry salad dressing mix. The dry salad dressing mixes shall be a uniform, free flowing 

mix. It shall be free from grit, dirt, and other extraneous materials.

6.2.2 Prepared pourable dressing. The reconstituted salad dressing mixes, when prepared in 

accordance with the label directions, shall have a flavor and texture typical of the specified type 

of pourable dressing.

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the moisture content of the salad dressing mixes shall not be greater than 3.0 

percent by weight of the dry salad dressing mix when tested in accordance with Sec. 7.3. The 

salad dressing mixes shall have a water activity (aw) of less than 0.6.

7.2 Product verification. When USDA verification of analytical requirements is specified in 

the solicitation, contract, or purchase order, the following procedures will be followed.

7.2.1 Sampling procedures. USDA inspection service will select the number of product 

containers based on USDA inspection service sampling procedures and plans.

7.2.2 Composite sample. Analytical testing shall be performed on a composite sample. The 

composite sample shall be 226.8 g (8 oz) and prepared from subsamples drawn from randomly 

selected containers. The number of subsamples used to create the composite sample shall be 

based on USDA procedures.

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

analyses shall be made in accordance with the following methods of the AOAC International

Official Method Analysis (OMA):

Test Method

Moisture 925.30

aw 978.18

7.4 Test results. The test results for moisture shall be reported to the nearest 0.1 percent. Test 

results for aw shall be reported to the nearest 0.1. Any result not conforming to the analytical 

requirements shall be cause for rejection of the lot.
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8. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/

distributor shall certify that the salad dressing mixes provided shall meet the salient 

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

practices, and be the same salad dressing mixes offered for sale in the commercial market. The 

purchaser reserves the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered salad dressing mixes shall comply 

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

preparation, packaging, labeling, storage, distribution, and sales of the salad dressing mixes in 

the commercial marketplace. Delivered salad dressing mixes shall comply with all applicable 

provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, 

and regulations promulgated thereunder. The salad dressing mixes shall comply with the 

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

10. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 10.3 or 10.4; 

purchaser may specify 10.1 with 10.1.1, or 10.1 with 10.1.2, 10.1.2 with 10.2.1, or 10.2 with 

10.2.1, or 10.2 with 10.2.2.

10.1 Food Defense. When required in the solicitation, contract, or purchase order, a FDSS shall 

be conducted by USDA, Agricultural Marketing Service (AMS), Fruit and Vegetable Program 

(FV), Specialty Crops Inspection Division (SCI). 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 postproduction finished product. The plan shall 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 shall be 

conducted by USDA, AMS, FV, SCI. 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.”) For further information, see section 13.1 and 13.3.2.

10.1.2 Food Defense Addendum to PSA. When required in the solicitation, contract, or 

purchase order, a Food Defense addendum shall be conducted by USDA, AMS, FV, SCI

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. (An 

AMS, FDSS verifies the participating company’s adherence to the FDA’s “Guidance for Industry 
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- Food Producers, Processors, and Transporters: Food Security Preventive Measures 

Guidance.”) For further information, see section 13.1 and 12.3.2.

10.2 Manufacturer’s quality assurance. When required in the solicitation, contract, or 

purchase order, the product manufacturer shall 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 

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 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 21 CFR Part 110 - Current Good Manufacturing Practice in 

Manufacturing, Packing, or Holding Human Food, and verifies that the manufacturer has in 

place an internal quality assurance program.) (Perform with Food Defense addendum when 

required.)

10.2.2 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 21 CFR Part 110 -

Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.)

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

or purchase order, the manufacturer/distributor will certify that the salad dressing mixes

distributed meets or exceeds the requirements 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, FV, SCI, shall be the 

certifying program. SCI inspectors shall certify the quality and acceptability of the salad dressing 

mixes in accordance with SCI procedures which include: selecting random samples of the salad 

dressing mixes, evaluating the samples for conformance with the salient characteristics of this 

CID and other contractual requirements, and documenting the findings on official SCI score 

sheets and/or certificates. In addition, when required in the solicitation, contract, or purchase 

order, SCI inspectors will examine the salad dressing mixes 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 shall be 

commercial unless otherwise specified in the solicitation, contract, or purchase order.
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12. USDA INSPECTION NOTES. When Section 10.4 is specified in the solicitation, 

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

condition of samples of salad dressing mixes, 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. 7.1). When USDA analytical testing is specified, SCI inspection personnel shall

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

laboratory for analysis.

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

order).

13. REFERENCE NOTES.

13.1 USDA certification, FDSS, Plant Survey, and PSA contact. For a USDA certification, 

FDSS, Plant Survey, and PSA, contact the Chief, Inspection Branch, SCI, FV, AMS, USDA, 

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.

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

analytical testing, contact the Director, USDA, AMS, S&TP, Laboratory Division, 801 

Summit Crossing Place, Suite B, Gastonia, NC 28054, telephone (704) 867-3873, Fax (704) 

853-2800, or via E-mail: AMSLaboratoryDivision@ams.usda.gov.

13.3 Sources of documents.

13.3.1 Source of information for nongovernmental document is as follows:

Copies of the AOAC International OMA may be obtained from: AOAC International, 481 

North Frederick Avenue, Suite 500, Gaithersburg, MD 20877-2417, telephone (301) 924-

7077. Internet address: http://www.aoac.org for non-members and 

http://www.eoma.aoac.org for members and AOAC OMA subscribers.

13.3.2 Sources of information for governmental documents are as follows:

Applicable provisions of the U.S. Standards for Condition of Containers are container 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 
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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, CFSAN on the Internet at: 

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocument

s/FoodDefenseandEmergencyResponse/ucm083075.htm.

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 and/or provided to: Chief, Standardization 

Branch, SCI, FV, AMS, USDA, STOP 0240, 1400 Independence Avenue, SW, Washington, 

DC 20250-0240, telephone (202) 720-5021, Fax (202) 690-1527, via E-mail: 

Robin.Chilton@ams.usda.gov, or on the Internet at: 

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

CIVIL AGENCY COORDINATING ACTIVITIES:

DOJ - BOP

HHS - NIH, FDA

USDA - FV

VA - OSS

PREPARING ACTIVITY:

USDA - FV

The U.S. Department of Agriculture (USDA) prohibits discrimination in all of its programs and activities on the basis of race, 

color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual 

orientation, political beliefs, genetic information, reprisal, or because all or part of an individual's income is derived from any 

public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative 

means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA's TARGET Center 

at (202) 720-2600 (voice and TDD).

To file a complaint of discrimination, write to USDA, Assistant Secretary for Civil Rights, Office of the Assistant Secretary for 

Civil Rights, 1400 Independence Avenue, S.W., Stop 9410, Washington, DC 20250-9410, or call toll-free at (866) 632-9992 

(English) or (800) 877-8339 (TDD) or (866) 377-8642 (English Federal-relay) or (800) 845-6136 (Spanish Federal-relay). 

USDA is an equal opportunity provider and employer.