AMSC N/A FSC 8940 

 METRIC 

A-A-20043C

A-A-20043D 

October 25, 2016 

SUPERSEDING

A-A-20043C 

November 10, 2010 

COMMERCIAL ITEM DESCRIPTION

CREAMER, NON-DAIRY, DRY

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers dry, non-dairy creamer, packed in commercially acceptable 

containers, suitable for use by Federal, State, local governments, other interested parties, and as a 

component of operational rations. Please note: This document does not guarantee purchase 

of this item by USDA.1

2. PURCHASER NOTES.

2.1 Purchasers must specify the following: 

• Style(s) and flavor(s) of dry, non-dairy creamer required (Sec. 3). 

• When the age requirement at the time of delivery is other than specified (Sec. 5.3).

• 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 (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). 

1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs.

3. CLASSIFICATION. The dry, non-dairy creamer must conform to the following list which 

must be specified in the solicitation, contract, or purchase order.
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Styles and flavors.2

Style I - Regular

Style II - Light or lite (21 Code of Federal Regulations (CFR) § 101.56)

Style III - Sugar free (21 CFR § 101.60) 

Style IV - Fat free (21 CFR § 101.62) 

Flavor A - Plain/Unflavored 

Flavor B - French Vanilla

Flavor C - Chocolate 

Flavor D - Hazelnut

Flavor E - Caramel Macchiato

Flavor F - Vanilla Caramel

Flavor G - 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. 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 dry, non-dairy creamer must be processed in accordance with Current 

Good Manufacturing Practices (CGMP) (21 CFR Part 110) or the Current Good Manufacturing 

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

117) currently in effect on the date of the solicitation, contract, or purchase order. 

5.2 Food defense. The dry, non-dairy creamer 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.3 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 defense preventive measures 

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 3 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm. 
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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 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase 

order, the dry, non-dairy creamer must be processed and packaged not more than 90 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. 

6. SALIENT CHARACTERISTICS.

6.1 Definitions. 

6.1.1 Light or lite. In accordance with 21 CFR § 101.56, depending on the percent calories 

from fat, light means that either a) the fat content is reduced by at least 50 percent per reference 

amount customarily consumed (RACC), or b) the number of calories is reduced by at least onethird (33-1/3 percent) per RACC.

4

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

must be less than 0.5 gram (g) per RACC and must be less than 0.5 g per labeled serving.4

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

less than 0.5 g per RACC and must be less than 0.5 g per labeled serving.4

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

order of predominance by weight (21 CFR § 101.4(a)) unless exempted by 21 CFR § 101.100. 

6.3 Ingredients. The dry, non-dairy creamer must contain corn syrup solids, vegetable fats or 

oils, sodium caseinate, dipotassium phosphate, mono-and diglycerides, sodium silicoaluminate, 

lecithin, natural and/or artificial flavors, and natural and/or artificial colors. The dry, non-dairy 

creamer may contain sodium tripolyphosphate, sodium stearoyl lactylate, and tricalcium 

phosphate. In Styles I and III, titanium dioxide must not be used. The dry, non-dairy creamer

may contain non-nutritive sweeteners such as acesulfame-K, sucralose; or a combination thereof, 

or other non-nutritive sweeteners approved by the FDA for food use. When applicable,

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. Ingredients derived from foods identified as 

major food allergens must be labeled in accordance with the FDA Food Allergen Labeling and 

Consumer Protection Act.5

 Applicable ingredients must be approved for those particular uses by 

4 The Reference Amounts Customarily Consumed for powder cream or cream substitutes is 2 g (0.07 ounce (oz)) according to 21 CFR § 101.12. 5 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm106890.htm
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FDA’s regulations on food additives or be Generally Recognized as Safe (GRAS) for those 

intended uses. 

6.4 Dehydrated product. 

6.4.1 Consistency. The dry, non-dairy creamer must be a free flowing uniform granular powder 

and must be free from lumps.

6.4.2 Color. The dry, non-dairy creamer must possess a white to light cream color.

6.5 Hydrated product. 

6.5.1 Dispersability. After adding to hot liquid, between 79 to 82°C (175 to 180°F), the dry, 

non-dairy creamer must readily dissolve within 15 seconds and show no evidence of curdling, 

feathering, or undissolved floating particles. 

6.5.2 Flavor and aroma. When added to hot liquid, between 79 to 82°C (175 to 180°F), the 

dry, non-dairy creamer must impart a sweet creamy flavor typical of the flavor specified. The 

dry, non-dairy creamer must be free from foreign or objectionable flavors and odors (e.g., sour, 

malty, tallowy, stale, soapy, rancid, bitter, or scorched flavors or odors).

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

evidence of rodent or insect infestation. In addition, all ingredients must be free from foreign 

material such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal. 

7. ANALYTICAL REQUIREMENTS.

7.1 Analytical and microbiological requirements. Unless otherwise specified in the 

solicitation, contract, or purchase order, the analytical and microbiological requirements for the 

dry, non-dairy creamer must be as follows in Table I. 
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TABLE I. Analytical and microbiological requirements

Test Requirement

Fat6 Not less than 33.0 percent

Trans fatty acid Not greater than zero g per serving7

Moisture Not more than 3.0 percent

Standard Plate Count Not more than 20,000 per g

Coliform count Less than 10 CFU (Colony Forming Unit) per 

g or less than 3 MPN (Most Probable Number) 

per g8

Salmonella Negative

Escherichia coli (E. coli) Negative

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 

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 packet/container and must contain 

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

7.3.2 Analytical and microbiological testing and reporting. When specified in the 

solicitation, contract, or purchase order, the analyses must be made and reported in accordance 

with the following methods from the AOAC International Official Methods of Analysis (OMA)

or the FDA Bacteriological Analytical Manual (BAM) as specified in Table II. Any result not 

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

6 Applicable to Style I, Regular.

7 Product containing less than 0.5 g trans fatty acids per labeled serving may be labeled as 0 g trans fats (21 CFR § 101.62 (c) (1)). 8 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:

Fat 932.06, 2007.049, 2008.0610 Nearest 0.1 percent

Trans fatty acid Verified by the Nutrition 

Labeling and Education Act 

(NLEA) “Nutrition Facts” label

Nearest 0.5 g

Moisture 927.05, 2008.06 Nearest 0.1 percent

Standard Plate Count 990.12, 966.23, or BAM, Ch. 

3

Nearest 1,000 per g

Coliform 991.14 or BAM, Ch. 4 Nearest CFU per g or to the 

nearest MPN per g

Salmonella 994.04, 967.26, 996.08, 

2003.09, 2004.03

According to test method

E. coli 991.14, 2005.03 According to test method

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

distributor must certify that the dry, non-dairy creamer provided meets the salient characteristics 

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

be the same dry, non-dairy creamer offered for sale in the commercial market. The purchaser 

reserves the right to require proof of conformance. 

9. REGULATORY REQUIREMENTS. The delivered dry, non-dairy creamer must comply 

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

preparation, packaging, labeling, storage, distribution, and sale of dry, non-dairy creamer in the 

commercial marketplace. Delivered dry, non-dairy creamer must comply with all applicable 

provisions of the Federal Food, Drug, and Cosmetic (FD&C) Act; the Fair Packaging and 

Labeling Act, and regulations promulgated thereunder. When an ingredient containing a major 

allergen identified by FDA is included in the dry, non-dairy creamer, the dry, non-dairy creamer

must comply with the allergen labeling requirements of the FD&C Act. Major allergens 

identified in the FD&C Act include: wheat, fish, milk, soy, tree nuts, eggs, peanuts, and shellfish 

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

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. 

9 Foss Food Scan system must be used with the ANN calibration database for dairy and dairy products, instead of meats.

10 Method must be validated against the appropriate AOAC chemical analysis method for dry, non-dairy creamer, specifically AOAC Official 

Method 932.06. 
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10.1 Food defense. When required in the solicitation, contract, or purchase order, a Food 

Defense System Survey (FDSS) must be conducted by USDA, Agricultural Marketing Service, 

(AMS), Specialty Crops Program (SCP), Specialty Crops Inspection (SCI) Division. Food 

defense requirements include a documented and operational food defense plan that provides for 

the security of a plant’s production processes and includes the storage and transportation of preproduction raw materials and other ingredients and post-production finished product. The plan 

must address the following areas: (1) food security plan management; (2) outside and inside 

security of the production and storage facilities; (3) slaughter, when applicable, and processing, 

including all raw material sources; (4) shipping and receiving; (5) storage; (6) water and ice 

supply; (7) mail handling; (8) personnel security; and (9) transportation, shipping, and receiving.

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

conducted by USDA, AMS, SCP, SCI Division. The FDSS verifies that operators of food 

establishments have implemented measures to minimize the risk of tampering or other criminal 

actions against the food under their control. An AMS FDSS verifies the participating company’s 

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

Food Security Preventive Measures Guidance.11

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 the FDA’s Guidance for 

Industry - Food Producers, Processors, and Transporters: Food Security Preventive Measures 

Guidance.11 

10.2 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.

10.2.1 Plant survey. A plant survey conducted by USDA, AMS, or other survey performed by 

a third party auditing service is required within 12 months prior to the date of the awarding of the 

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

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

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

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

11 See footnote 3 on page 2. 
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Control for Human Food (21 CFR Part 117) in effect on the date of the solicitation, contract, or 

purchase order. 

10.2.2 PSA. A PSA conducted by USDA, AMS, or other audit performed by a third party 

auditing service is required within 12 months prior to the date of the awarding of the contract. 

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

environment in accordance with Current Good Manufacturing Practice in Manufacturing, 

Packing, or Holding Human Food (21 CFR Part 110) or the Current Good Manufacturing 

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

117) in effect on the date of the solicitation, contract, or purchase order, and verifies that the 

manufacturer has in place an internal quality assurance program.

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

or purchase order, the manufacturer/distributor must certify that the dry, non-dairy creamer

distributed meet or exceeds the requirements of this CID. The manufacturer/distributor must 

certify via a Certificate of Conformance or other adequate documentation (as specified by the 

purchaser) that the dry, non-dairy creamer meets the 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, Dairy Grading Branch 

(DGB), Dairy Program (DP) must be the certifying program. DGB inspectors must certify the 

quality and acceptability of the dry, non-dairy creamer in accordance with DGB procedures, 

which include selecting random samples of the dry, non-dairy creamer, 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 DGB score sheets 

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

DGB inspectors will examine the dry, non-dairy creamer for conformance to the U.S. Standards 

for Condition of Food Containers (7 CFR Part 42) in effect on the date of the solicitation.

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

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

12. USDA INSPECTION NOTES. When Section 10.4 is specified in the solicitation, 

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

condition of samples of dry, non-dairy creamer, 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, DGB inspection personnel must select 

samples and submit them to the USDA, AMS, Science and Technology Program (S&TP) 

laboratory for analysis. 

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

order).

13. REFERENCE NOTES.

13.1 USDA services. 

13.1.1 USDA certification and Plant Survey. For USDA certification and plant survey contact 

the Branch Chief, DGB, DP, AMS, USDA, STOP 0230, 1400 Independence Avenue, SW, 

Washington, DC 20250-0230, telephone (202) 720-3171, Fax (202) 720-2643, via E-mail: 

Ken.Vorget@ams.usda.gov. 

13.1.2 USDA FDSS and PSA. For a USDA FDSS and PSA contact the Chief, Audit Services 

Branch, SCI Division, SCP, AMS, USDA, Room 0711 South Building, STOP 0247, 1400 

Independence Avenue, SW, Washington, DC 20250-0247, telephone (202) 720-5021, fax 

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

13.1.3 Analytical testing and technical information contact. For USDA technical 

information on analytical testing, contact 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. 

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

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

CFR Part 42, the 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 the Bacteriological Analytical Manual (BAM) are available from: FDA, CFSAN,

U.S. Food and Drug Administration are available on the Internet at: 

http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm2006949.htm. 

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, SCP, AMS, USDA, Room 1536 South Building, 

STOP 0240, 1400 Independence Avenue, SW, Washington, D.C. 20250-0240, via E-mail: 

CIDS@ams.usda.gov or on the Internet at: http://www.ams.usda.gov/gradesstandards/cids and https://www.gpo.gov/fdsys/pkg/CFR-2015-title7-vol2/pdf/CFR-2015-

title7-vol2-part42.pdf.

 

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. 

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 via E-mail: 

dscpsubsweb@dla.mil. 
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MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP

 HHS - FDA

Army - GL USDA - SCP 

Navy - SA 

Air Force - 35 

PREPARING ACTIVITY:

Review Activities

 DLA - SS

Army - MD, QM

Navy - MC (Project No. 8940-2016-001) 

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: 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, AD3027, found online at http://www.ascr.usda.gov/complaint_filing_cust.html and at any USDA office or write a letter 

addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the 

complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. 

Department of Agriculture Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW 

Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. USDA is an 

equal opportunity provider, employer, and lender.