FSC 8915 

METRIC 

A-A-20316B 

September 6, 2023

SUPERSEDING

A-A-20316A 

March 23, 2011 

COMMERCIAL ITEM DESCRIPTION

LEAFY GREENS, PRE-CUT, READY-TO-EAT OR READY-TO-USE

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers ready-to-eat or ready-to-use pre-cut leafy greens (leafy greens), 

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), chop size(s), shred or slice size(s), purpose(s), packaging and agricultural 

practice(s) (Sec. 3). 

• When compliance with analytical requirements must be verified (Sec. 7.2). 

• Manufacturer’s/distributor’s certification (Sec. 10.4) or USDA certification (Sec. 10.5).

2.2 Purchasers may specify the following:

• Good Agricultural Practices (GAP) Audit (Sec. 10.1). 

• Food Defense (Sec. 10.2) and Manufacturer’s Quality Assurance (Sec. 10.3). Purchaser 

must specify 10.4 or 10.5. In addition, purchaser may specify 10.1 or one of the following 

combinations: 10.2 with 10.3.1, 10.2 with 10.3.2, 10.3 with 10.3.1, or 10.3 with 10.3.2.

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

3. CLASSIFICATION. The leafy greens must conform to the following list which must be 

specified in the solicitation, contract, or purchase order.

1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs.
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Types, styles, chop sizes, shred or slice sizes, purposes, packaging, and agricultural 

practices.

2

Type I - Arugula 

Type II - Baby leaf lettuce

Type III - Butter lettuce

Type IV - Cabbage 

Type V - Chard

Type VI - Collard

Type VII - Endive 

Type VIII - Escarole

Type IX - Iceberg

Type X - Kale

Type XI - Leaf lettuce

Type XII - Mizuna 

Type XIII - Mustard greens

Type XIV - Purslane 

Type XV - Radicchio

Type XVI - Romaine 

Type XVII - Spinach 

Type XVIII - Tatsoi

Type XIX - Turnip greens 

Type XX - Two or more leafy greens packed together 

Type XXI - Other (as specified by the purchaser)

Style 1 - Whole leaves (fillets)

Style 2 - Chopped leafy green(s) 

Chop size a - 2.54 centimeters (cm) x 2.54 cm (1 inches (in) x 1 in) 

Chop size b - 3.49 cm x 3.81 cm (1.37 in x 1.50 in) 

Chop size c - Other (as specified by the purchaser)

Style 3 - Shredded or sliced leafy green(s)

Shred or slice size a - 0.318 cm (0.125 in) 

Shred or slice size b - 0.635 cm (0.25 in) 

Shred or slice size c - Other (as specified by the purchaser)

Style 4 - Other (as specified by the purchaser)

Purpose (1) - Ready-to-Eat

Purpose (2) - Ready-to-Use 

Packaging (a) - Modified Atmosphere Packaging (MAP) 

Packaging (b) - Vacuum packaging 

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 
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Packaging (c) - Other (as specified by the purchaser) 

Agricultural practice (i) - Conventional 

Agricultural practice (ii) - 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 leafy greens components must be harvested and handled in accordance 

with the Federal Food and Drug Administration’s (FDA’s) Draft Guidance for Industry: Guide 

to Minimize Food Safety Hazards of Fresh-cut Produce3

, Food Safety Modernization Act 

(FSMA) Final Rule on Produce Safety4 and Current Good Manufacturing Practice, Hazard 

Analysis, and Risk-Based Preventive Controls for Human Food (21 Code of Federal Regulations 

(CFR) Part 117). 

5.2 Food defense. The leafy greens 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 leafy greens are specified in the solicitation, contract, 

or purchase order, the leafy greens 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 

3 Draft Guidance for Industry: Guide to Minimize Food Safety Hazards of Fresh-cut Produce is available at: https://www.fda.gov/regulatoryinformation/search-fda-guidance-documents/draft-guidance-industry-guide-minimize-food-safety-hazards-fresh-cut-produce. 4 FSMA Final Rule on Produce Safety is available at: https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-final-rule-producesafety. 
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Production or Handling must be provided to verify that the product was processed and handled in 

accordance with the USDA organic regulations. 

5.4 Temperature. The leafy greens must be kept under refrigeration to maintain quality. 

Unless otherwise recommended, preparation, storage, and delivery temperatures must be greater 

than 0°C (32°F) but not more than 5°C (41°F). 

5.5 Shelf life. Once the leafy greens are packaged, the remaining shelf life must be at least 7 

days when stored at 5°C (41°F). 

6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Ready-to-Eat. Product is intended for consumption by the public and to be consumed 

directly from the container without washing or other preparation.

6.1.2 Ready-to-Use. Product is intended for consumption by the public and to be consumed 

after additional processing such as but not limited to washing or cooking by the end user.

6.1.3 Leafy greens. The term “leafy greens” includes iceberg lettuce, romaine lettuce, leaf 

lettuce, butter lettuce, baby leaf lettuce (i.e., immature lettuce or leafy greens), escarole, endive, 

spring mix, spinach, cabbage, kale, arugula, and chard. The term “leafy greens” does not include 

herbs such as cilantro or parsley.

6.1.4 Cut leafy greens. Fresh leafy greens whose leaves have been cut, chopped, shredded, 

sliced, or torn. 

6.1.4.1 Chopped leafy greens. To be cut into squares or rectangles not smaller than 2.54 

cm x 2.54 cm (1 in x 1 in) unless otherwise specified in the solicitation, contract, or purchase 

order. 

 6.1.4.2 Shredded or sliced leafy greens. To be cut into long narrow strips not smaller than 

0.318 cm (1/8 in) unless otherwise specified in the solicitation, contract, or purchase order.

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. 
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6.3 Ingredients.

6.3.1 Leafy greens. The leafy greens must consist of one or more types of leafy greens. Other 

ingredients may include, but are not limited to other vegetables, nuts, and dried fruit. 

6.3.2 Additional processing ingredients. 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 FDA. 

6.4 Finished product.

6.4.1 Color and odor. The ingredients in the leafy greens must have a bright characteristic 

color. The leafy greens must be free from off odors such as, but not limited to, chlorine, 

ammonia, musty, moldy, sour, fermented smell, and other odors not typical of leafy greens. 

6.4.2 Texture. The leafy greens must be firm, fresh, and crisp, as typical for the type of leafy 

green, not wilted, flaccid, slimy, mushy, or tough. 

6.4.3 Packaging. The leafy greens can be packaged using MAP or vacuum packaging to retain 

quality. Packaging must not bloat to the extent that the bag is on the verge of rupturing or 

otherwise opening. Product package seals or seams must be free from any entrapped product and 

product must be free from excessive “free” liquid. Packaging must contain a code which allows 

traceability of the product in the event of a recall. 

6.5 Foreign material. The leafy greens must be clean, sound, wholesome, and free from 

foreign material, such as, but not limited to, extraneous plant material, dirt, plastic, wood, metal, 

and evidence of insect or rodent infestation. 

7. ANALYTICAL REQUIREMENTS.

7.1 Analytical and microbiological requirements. Unless otherwise specified in the 

solicitation, contract or purchase order, the following analytical and microbiological 

requirements for the leafy greens must conform to those in Table I: 
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TABLE I. Analytical and microbial requirements

Test Requirement

Salmonella Must be negative 

Escherichia coli (E. coli)/coliforms Less than 10 Colony Forming Units (CFU) or 

Most Probable Number (MPN) per gram (g)5

E. coli O157:H7 Must be negative

Non-O157:H7 Shiga-toxin Producing E. coli

(STEC)

Must be negative

Coagulase positive 

Staphylococcus aureus (S. aureus)

Less than 10 CFU or MPN per g5 

Listeria monocytogenes (L. monocytogenes) Must be negative 

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

(Sec. 10.4) or USDA certification (Sec. 10.5).

7.3 USDA verification procedures. When USDA certification (Sec. 10.5) 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) or as specified in Table II. Any result not conforming to the analytical 

requirements may be cause for rejection of the lot.

5 Findings indicate zero colonies (CFU) per plate or zero tubes producing gas for MPN.
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TABLE II. Analytical and microbiological testing and reporting

Test Method Reported as

Salmonella AOAC 967.26, or BAM, Ch. 56 Must be reported as positive or 

negative 

E. coli/coliforms AOAC 991.14, 992.30, 990.11, 

2005.03, or BAM Ch. 46 

Must be reported to the nearest 

CFU or MPN per g 

E. coli O157:H7 AOAC 2000.13 or BAM Ch. 4A6 Must be reported as positive or 

negative 

Non-O157:H7 STEC AOAC Performance Tested

Methods (PTM) 071902, BAM 

Ch. 4A6 

Must be reported as positive or 

negative 

Coagulase positive 

S. aureus

AOAC 975.55, 987.09, or BAM

Ch. 126 

Must be reported to the nearest 

CFU or MPN per g 

L. monocytogenes AOAC 2016.08, 997.03, 2004.02, 

or BAM Ch. 106 

Must be reported as positive or 

negative 

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

distributor must certify that the leafy greens provided meet the salient characteristics of this CID, 

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

leafy greens offered for sale in the commercial market. The purchaser reserves the right to 

require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered leafy greens 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 leafy greens in the 

commercial marketplace. Delivered leafy greens 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, sesame, and 

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

When the leafy greens are used for USDA, Child Nutrition Programs, the leafy greens must 

comply with all applicable provisions of those programs.

6

 FDA Bacteriological Analytical Manual (BAM) is available at: https://www.fda.gov/food/laboratory-methods-food/bacteriological-analyticalmanual-bam. 
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10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.4 or 10.5. In 

addition, purchaser may specify 10.1 or one of the following combinations: 10.2 with 10.3.1, 

10.2 with 10.3.2, 10.3 with 10.3.1, or 10.3 with 10.3.2. 

10.1 Good Agricultural Practices (GAP) audit verification program. When required in the 

solicitation, contract, or purchase order, a GAP audit must be conducted by USDA, Agricultural 

Marketing Service (AMS), Specialty Crops Program (SCP), Specialty Crops Inspection (SCI) 

Division. A GAP audit must be performed at the site where the leafy greens are grown and at the 

packing house where the leafy greens are packed. The audit program consists of one initial 

audit, and at least one unannounced audit depending on how long the facility is in operation 

during a growing season. The purpose of the GAP audit verification program is to demonstrate 

that the participating company is adhering to generally recognized GAP principles.

10.2 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, SCP, SCI 

Division. Food defense requirements include a documented and operational food defense plan 

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

transportation of pre-production raw materials and other ingredients and post-production finished 

product. The plan must address the following areas: (1) food security plan management; (2) 

outside and inside security of the production and storage facilities; (3) 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. 

10.2.1 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). 

10.2.2 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). 

10.3 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 
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awarding of the contract. Failure to provide this documentation within the proper time frame 

may result in the contract being terminated for cause.

10.3.1 Plant survey. A plant survey conducted by USDA, AMS, SCP, SCI Division 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). 

10.3.2 PSA. A PSA conducted by USDA, AMS, SCP, SCI Division 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.

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

or purchase order, the manufacturer/distributor must certify that the leafy greens delivered meet 

or exceed 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 leafy greens meet analytical requirements specified in Sec. 7 of this CID.

10.5 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 leafy greens in accordance with SCI Division procedures, which include 

selecting random samples of the leafy greens, 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 leafy greens 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. 10.5 is specified in the solicitation, contract, 

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

of samples of leafy greens and compliance with requirements in the following areas:

• Processing guidelines (Sec. 5). 

• Salient characteristics (Sec. 6).
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• 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).

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.

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&TP 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: https://www.aoac.org for nonmembers and https://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: 

https://www.usp.org.
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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: 

https://www.ecfr.gov/.

Copies of U.S. standards and inspection instructions for fruits, vegetables, and other specialty 

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

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

Copies of the FDA Bacteriological Analytical Manual (BAM) are available online from: FDA, 

Center of Food Safety and Applied Nutrition (CFSAN) on the Internet at: 

https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam.

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: https://www.ams.usda.gov/grades-standards/cids

and https://www.ecfr.gov/current/title-7/subtitle-B/chapter-I/subchapter-A/part-42.
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CIVIL AGENCY COORDINATING ACTIVITY:

DOJ - BOP

HHS - FDA

USDA - SCP

VA - OSS

PREPARING ACTIVITY:

USDA - SCP

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

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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. 

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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 

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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.