A-A-20051F

March 2, 2015

SUPERSEDING

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February 10, 2009

COMMERCIAL ITEM DESCRIPTION

PUDDINGS, SHELF STABLE, 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; shelf stable puddings (puddings) 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), and container size(s) desired (Sec. 3).

- When the age requirement at the time of delivery is different than specified (Sec. 6.3).

- When analytical requirements are different than specified (Sec. 8.1).

- When analytical requirements need to be verified (Sec. 8.2).

- Manufacturer’s/distributor’s certification (Sec. 11.3) or USDA certification (Sec. 11.4).

2.2. Purchasers may specify the following:

- Food Defense (Sec. 11.1) and Manufacturer’s quality assurance (Sec. 11.2). Purchaser 

may specify one of the following combinations: Sec. 11.1.1 with 11.2.1, or Sec. 11.1.2 

with 11.2.2.

- Packaging requirements other than commercial (Sec. 12).

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

specified in the solicitation, contract, or purchase order.

1 For USDA purchase specifications please visit the following websites: Commodity Purchase Specifications for Agricultural Marketing Service 

(AMS) and Commodity Purchase Specifications for Farm Service Agency (FSA).

METRIC

AMSC N/A FSC 8940

 
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Types, flavors, and container sizes.

2

Type I - Regular

Type II - Fat free (21 Code of Federal Regulations (CFR) § 101.62)

Type III - No sugar added (21 CFR § 101.60)

Type IV - Sugar free (21 CFR § 101.60)

Flavor A - Banana

Flavor B - Butterscotch

Flavor C - Chocolate

Flavor D - Chocolate fudge

Flavor E - Lemon

Flavor F - Milk chocolate

Flavor G - Rice

Flavor H - Tapioca

Flavor I - Vanilla

Flavor J - Caramel

Flavor K - Chocolate/Vanilla

Flavor L - Chocolate/Caramel 

Flavor M - Other (as specified by the purchaser)

Container size 1 - 64 g (2.25 oz) flexible tube

Container size 2 - 85 g (3 oz) resealable pouch

Container size 3 - 92 g (3.25 oz) plastic cup 

Container size 4 - 99 g (3.5 oz) plastic cup

Container size 5 - 113 g (4 oz) plastic cup

Container size 6 - 1.587 kg (56 oz) flexible pouch

Container size 7 - 3.062 kg (108 oz) No. 10 can

Container size 8 - 3.175 kg (112 oz) flexible pouch 

Container size 9 - Other (as specified by the purchaser)

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

products must meet the requirements of the:

- Processing guidelines (Sec. 6).

- Salient characteristics (Sec. 7).

- Analytical requirements: as specified by the purchaser (Sec. 8).

- Manufacturer’s/distributor’s product assurance (Sec. 9).

- Regulatory requirements (Sec. 10).

- Quality assurance provisions: as specified by the purchaser (Sec. 11).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 12).

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.

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5. DEFINITIONS.

5.1. Fat free. In accordance with 21 CFR § 101.62, fat free means that the fat content must be 

less than 0.5 g per reference amount customarily consumed and must be less than 0.5 g per 

labeled serving.3

5.2. No sugar added. In accordance with 21 CFR § 101.60, no sugar added means no amount 

of sugars, or any other ingredient that contains sugars that functionally substitute for added 

sugars is added during processing or packaging.

5.3. Sugar free. In accordance with 21 CFR § 101.60, sugar free means that the sugar content 

be less than 0.5 g per reference amount customarily consumed and must be less than 0.5 g per 

labeled serving.3

6. PROCESSING GUIDELINES.

6.1. Processing. The puddings must be processed in accordance with Current Good 

Manufacturing Practices (21 CFR Part 110). In addition, all puddings referenced in this 

document except lemon pudding must be processed in accordance with Thermally Processed 

Low Acid Canned Foods Packaged in Hermetically Sealed Containers (21 CFR Part 113). 

Lemon pudding must be processed in accordance with Acidified Foods (21 CFR Part 114). After 

filling and sealing, the puddings must all be heat processed at appropriate times and temperatures 

to be commercially sterile. Alternatively, the puddings may be aseptically packaged. For lemon 

pudding, the process registration and filing must be in accordance with 21 CFR § 108.25 (c) (1), 

(2), and (3). For all other flavored puddings referenced in this document, the process registration 

and filing must be in accordance with 21 CFR § 108.35 (c) (1), (2), and (3).

6.2. Food security. The puddings 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 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.

6.3. Age requirement. Unless otherwise specified in the solicitation, contract, or purchase 

order, the puddings must be processed and packaged not more than 120 days prior to delivery to 

the purchaser. Age requirements for Department of Defense (DoD) procurements must be 

specified in the solicitation, contract, or purchase order.

3 The Reference Amounts Customarily Consumed for puddings is 1⁄2 cup according to 21 CFR § 101.12. 

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

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7. SALIENT CHARACTERISTICS.

7.1. Ingredients. 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.

7.2. Additional ingredients. When used, any 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 US Pharmacopeia (USP)-National 

Formulary quality. The additional ingredients must be approved for those particular uses by 

FDA’s regulations on food additives or be Generally Recognized as Safe (GRAS) for those 

intended uses.

7.3. Finished product. The pudding must be ready-to-serve. The puddings must comply with 

the regulations governing the labeling of foods that make direct or indirect representations with 

respect to a primary recognizable flavor in 21 CFR § 101.22 (i). Flavor I, Vanilla pudding must 

comply with established regulations in Food Dressings and Flavorings (21 CFR Part 169) that 

govern standardized vanilla flavorings. 

7.3.1. Flavor and odor. The puddings must have a flavor and odor typical of the applicable 

flavor. The puddings must be free from foreign flavors and odors.

7.3.2. Color. The puddings must possess a color typical of the applicable flavor.

7.3.3. Consistency. The puddings, except tapioca and rice puddings, must possess a smooth 

consistency. Tapioca and rice puddings must have a consistency typical of their physical 

properties for the ingredients used. The puddings must contain no free liquid and must not be 

watery nor weep upon standing.

7.3.4. Foreign material. All ingredients and finished product must be clean, sound, 

wholesome, and free from evidence of rodent or insect infestation. The puddings must be free 

from foreign material, such as, but not limited to, dirt, hair, wood, glass, or metal. Any evidence 

of foreign material will be cause for rejection of the lot.

8. ANALYTICAL REQUIREMENTS.

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

purchase order, the analytical requirements for the puddings must be as follows:

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TABLE I. Analytical requirements

Flavors

Total Solids

(percent by weight)5

Fat (max percent

by weight)6 pH

Banana 24.0 - 34.0 5.5 6.2 - 7.0

Butterscotch 21.0 - 34.0 5.5 6.1 - 7.0

Chocolate 19.0 - 34.0 5.6 6.1 - 7.0

Chocolate Fudge 24.0 - 34.0 5.5 6.2 - 7.0

Lemon 24.0 - 34.0 5.5 2.7 - 3.7

Milk Chocolate 24.0 - 34.0 5.5 6.2 - 7.0

Rice 22.0 - 34.0 5.5 6.1 - 7.0

Tapioca 21.0 - 34.0 5.8 6.1 - 7.0

Vanilla 20.0 - 34.0 6.3 6.2 - 7.0

Caramel --- --- 6.2 - 7.0

8.2. Product verification sampling. When USDA verification of analytical requirements is 

specified in the solicitation, contract, or purchase order, analytical testing must be performed on 

a composite sample. The composite sample must be 227 g (8 oz) prepared from five randomly 

selected subsamples. Subsamples must be a minimum of one container and must contain the 

appropriate number of containers to yield a 227 g (8 oz) sample when composited.

8.3. 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 

Official Methods of Analysis (OMA):

5 Total solids for Type III, No sugar added and Type IV, Sugar free must be specified in the solicitation, contract, or purchase order, except that 

total solids for Vanilla, Chocolate, and Caramel must be 10.0 to 16.0 percent.

6 Fat content for Type II, fat free, must comply with 21 CFR § 101.62. Fat content for Type III, No sugar added and Type IV, Sugar free must

not exceed 6.5 maximum percent for flavors Vanilla, Chocolate, and Caramel.

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Test Method

Total solids 935.56

pH 981.12G 

Fat 989.05

8.4. Test results. The test results for total solids and fat must be reported to the nearest 0.1 

percent. The test result for pH must be reported to the nearest 0.1 value. Any result not 

conforming to the analytical requirements will be cause for rejection of the lot.

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

distributor must certify that the puddings provided will meet the salient characteristics of this 

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

same puddings offered for sale in the commercial market. The purchaser reserves the right to 

require proof of conformance.

10. REGULATORY REQUIREMENTS. The delivered pudding must comply with all 

applicable Federal and State mandatory requirements and regulations relating to the preparation, 

packaging, labeling, storage, distribution, and sale of the pudding in the commercial 

marketplace. Delivered pudding must comply with all applicable provisions of the Federal Food, 

Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and regulations promulgated 

thereunder. When a known allergen is included in the pudding, the pudding must comply with 

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

11. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 11.3, or 11.4; 

purchaser may specify 11.1.1 with 11.2.1 or 11.1.2 with 11.2.2.

11.1. Food defense. When required in the solicitation, contract, or purchase order, a FDSS 

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

Program (FV), 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 postproduction finished product. The plan must address the following 

areas: (1) food security plan management; (2) outside and inside security of the production and 

storage facilities; (3) slaughter, when applicable, and processing, including all raw material 

sources; (4) shipping and receiving; (5) storage; (6) water and ice supply; (7) mail handling; (8) 

personnel security; and (9) transportation, shipping, and receiving.

11.1.1. FDSS. When required in the solicitation, contract, or purchase order, a FDSS must be 

conducted by USDA, AMS, FV, 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 

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company’s adherence to the FDA’s Guidance for Industry - Food Producers, Processors, and 

Transporters: Food Security Preventive Measures Guidance.

11.1.2. Food defense section of the 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, FV, 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. An AMS, FDSS, PSA verifies the participating 

company’s adherence to the FDA’s Guidance for Industry - Food Producers, Processors, and 

Transporters: Food Security Preventive Measures Guidance.

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

purchase order, the product manufacturer must 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.

11.2.1. 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).

11.2.2. 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.

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

or purchase order, the manufacturer/distributor must certify that the finished puddings distributed 

meet or exceed the requirements of this CID.

11.4. USDA certification. When required in the solicitation, contract, or purchase order that 

product quality and acceptability or both be determined, the SCI Division, FV, AMS, USDA, 

must be the certifying program. SCI Division inspectors must certify the quality and 

acceptability of the puddings in accordance with SCI Division procedures, which include 

selecting random samples of the puddings, evaluating the samples for conformance with the 

salient characteristics of this CID and other contractual requirements, and documenting the 

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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 puddings

for conformance to the U.S. Standards for Condition of Food Containers (7 CFR Part 42) in 

effect on the date of the solicitation.

12. PACKAGING. Preservation, packaging, packing, labeling, and case marking must be 

commercial unless otherwise specified in the solicitation, contract, or purchase order.

13. USDA INSPECTION NOTES. When Section 11.4 is specified in the solicitation, 

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

condition of samples of puddings and compliance with requirements in the following areas:

- Processing guidelines (Sec. 6).

- Salient characteristics (Sec. 7).

- Analytical requirements when specified in the solicitation, contract, or purchase order

(Sec. 8). When USDA analytical testing is specified, SCI Division inspection personnel 

must select samples and submit them to the USDA, Science and Technology Program 

(S&TP) laboratory for analysis.

- Packaging requirements (Sec. 12 or as specified in the solicitation, contract, or purchase 

order).

14. REFERENCE NOTES.

14.1. USDA services.

14.1.1. USDA certification and Plant Survey. For a USDA certification and plant survey 

contact the Associate Director, Inspection Operations, SCI Division, FV, 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.

14.1.2. USDA FDSS, and PSA. For a USDA FDSS, and PSA contact the Chief, Auditing 

Services Branch, Inspection Operations, SCI Division, FV, AMS, USDA, Room 1536 South 

Building, STOP 0240, 1400 Independence Avenue, SW, Washington, DC 20250-0240, 

telephone (202) 720-5021, fax (202) 260-8927, or via E-mail: fvaudits@ams.usda.gov.

14.2. 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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14.3. Sources of documents.

14.3.1. 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. 

14.3.2. Sources of information for governmental documents are as follows:

Applicable provisions of the U.S. Standards for Condition of Food Containers are contained in 7 

CFR Part 42, the Fair Packaging and Labeling Act are contained in 16 CFR Parts 500 to 503, and 

the Federal Food, Drug, and Cosmetic Act are contained in 21 CFR Parts 1 to 199. These 

documents may be purchased from: Superintendent of Documents, New Orders, P.O. Box 

979050, St. Louis, MO 63197-9000. Credit card (Visa, MasterCard, Discover/ NOVUS, 

and American Express) purchases may be made by calling the Superintendent of 

Documents on (866) 512-1800, (202) 512-1800. These documents may also be obtained free 

of charge on the Internet at: 

http://www.gpo.gov/fdsys/browse/collectionCfr.action?collectionCode=CFR.

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

available from: Director, SCI Division, FV, AMS, USDA, 1400 Independence Avenue, SW, 

STOP 0240, Washington, DC 20250, via E-mail: CIDS@ams.usda.gov or on the Internet 

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

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

ASSIST Quick Search (http://quicksearch.dla.mil) or from the Standardization Documents 

Order Desk, Defense Logistics Agency (DLA) Document Services, Building 4D, 700 

Robbins Avenue, Philadelphia, PA 19111-5094. 

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

which may improve this document should be sent to: DLA Troop Support, ATTN: DLAFTSA, 700 Robbins Avenue, Philadelphia, PA 19111-5092 or Fax (215) 737-2963, or via Email: dscpsubsweb@dla.mil.

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP

HHS - FDA

Army - GL USDA - FV

Navy - SA VA - OSS

Air Force - 35

Review Activities PREPARING ACTIVITY:

Army - MD, QM DLA - SS

Navy - MC (Project No. 8940-2014-001)

NOTE: The activities listed above were interested in this document as of the date of this

document. Since organizations and responsibilities can change, you should verify the currency 

of the information above using the ASSIST Online database at https://assist.dla.mil.

Non-Discrimination Policy: The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, 

employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity,

religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part 

of an individual's income is derived from any public assistance program, or protected genetic information in employment or in

any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or 

employment activities.) To File an Employment Complaint: If you wish to file an employment complaint, you must contact 

your agency's EEO Counselor (PDF) within 45 days of the date of the alleged discriminatory act, event, or in the case of a 

personnel action. Additional information can be found online at http://www.ascr.usda.gov/complaint_filing_file.html. To File a 

Program Complaint: If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program 

Discrimination Complaint Form (PDF), found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA 

office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the 

form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of 

Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at 

program.intake@usda.gov. Persons with Disabilities: Individuals who are deaf, hard of hearing or have speech disabilities and 

you wish to file either an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877-8339 

or (800) 845-6136 (in Spanish). Persons with disabilities who wish to file a program complaint, please see information above on 

how to contact us by mail directly or by email. If you require alternative means of communication for program information (e.g., 

Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (202) 720-2600 (voice and TDD).

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