FSC 8915/8940

 METRIC

A-A-20273A

January 25, 2017

SUPERSEDING

A-A-20273

September 24, 1997

COMMERCIAL ITEM DESCRIPTION

CHILI WITH OR WITHOUT BEANS, AND VEGETARIAN CHILI, 

SHELF STABLE

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

 the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers shelf stable vegetarian chili and chili with or without beans (chili)

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), pungency(ies), packaging type(s), packaging size(s), nutrient content 

claim(s), and agricultural practice(s) of the chili desired (Sec. 3).

• When product must be free from monosodium glutamate (MSG) (Sec. 6.3).

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

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

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

2.2 Purchasers may specify the following:

• Define pungency requirements through a bid sample (Sec. 6.4.2).

• Food Defense (Sec. 10.1) and Manufacturer’s Quality Assurance (Sec. 10.2). Purchaser may 

specify one of the following combinations: Sec. 10.1.1 with 10.2.1 or 10.1.2 with 10.2.2.

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

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

in the solicitation, contract, or purchase order.

 1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs.
A-A-20273A

2

Types, styles, pungencies, packaging types, packaging sizes, nutrient content claims and 

agricultural practices.

2

Type I - With beans

Type II - Without beans 

Style A - Beef

Style B - Beef and pork

Style C - Turkey (mechanically separated)

Style D - Dark chicken 

Style E - White chicken (breast with rib meat)

Style F - Other (as specified by the purchaser)

Type III - Vegetarian (contains beans and/or lentils, tomatoes, textured vegetable protein, 

chilies, peppers, carrots, and/or onions)

Pungency 1 - Mild

Pungency 2 - Medium

Pungency 3 - Hot

Flavor a - Spicy

Flavor b - Homestyle

Flavor c - Roasted tomato

Flavor d - Hot Dog style

Flavor e - Three bean

Flavor f - Southwest style

Flavor g - Other (as specified by the purchaser)

Packaging type (1) - Glass

Packaging type (2) - Can

Packaging type (3) - Plastic tub (microwavable bowl)

Packaging type (4) - Plastic bag (flexible pouch)

Packaging type (5) - Other (as specified by the purchaser)

Packaging size (a) - 70.1 grams (g) (6 ounce (oz))

Packaging size (b) - 216.3 g (7.63 oz)

Packaging size (c) - 226.8 g (8 oz)

Packaging size (d) - 283.5 g (10 oz)

Packaging size (e) - 297.7 g (10.5 oz)

Packaging size (f) - 411.0 g (14.5 oz)

Packaging size (g) - 425.2 g (15 oz)

 2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.
A-A-20273A

3

Packaging size (h) - 737.1 g (19 oz)

Packaging size (i) - 567.0 g (20 oz)

Packaging size (j) - 680.4 g (24 oz)

Packaging size (k) - 1.13 kilograms (kg) (40 oz)

Packaging size (l) - 3.06 kg (6 pound (lb) 12 oz) (No.10 can)

Packaging size (m) - 3.8 liters (L) (1 gallon)

Packaging size (n) - Other (as specified by the purchaser)

Nutrient content claim (i) - 98 or 99 percent fat free (9 Code of Federal Regulations (CFR) §

317.362(b)(6), 381.462(b)(6) and 21 CFR § 101.62(b)(6))

Nutrient content claim (ii) - Reduced sodium (9 CFR § 317.361(b)(6), 381.461(b)(6) and 21 

CFR § 101.61(b)(6))

Nutrient content claim (iii) - Light in sodium (9 CFR § 317.356(c)(2), 381.456(c)(2) and 21 

CFR § 101.56(c)(2))

Nutrient content claim (iv) - No salt added (9 CFR § 317.361(c)(2), 381.461(c)(2) and 21 

CFR § 101.61(c)(2))

Nutrient content claim (v) - Reduced sugar (9 CFR § 317.360(c)(4), 381.460(c)(4) and 21 

CFR § 101.60(c)(5))

Nutrient content claim (vi) - No sugar added (9 CFR § 317.360(c)(2), 381.460(c)(2) and 21 

CFR § 101.60(c)(2))

Agricultural practice (aa) - Conventional

Agricultural practice (bb) - Organic

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

products must meet the requirements of the:

• Processing guidelines (Sec. 5).

• Salient characteristics (Sec. 6).

• Analytical requirements: as specified by the purchaser (Sec. 7).

• Manufacturer’s/distributor’s product assurance (Sec. 8).

• Regulatory requirements (Sec. 9).

• Quality assurance provisions: as specified by the purchaser (Sec. 10).

• Packaging requirements other than commercial: as specified by the purchaser (Sec.11).

5. PROCESSING GUIDELINES.

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

Practice (CGMP) (21 CFR Part 110) or the Current Good Manufacturing Practice, Hazard 

Analysis and Risk-Based Preventive Controls for Human Food (21 CFR Part 117) in effect on 

the date of the solicitation, contract or purchase order, and as applicable to the production 
A-A-20273A

4

facility. When beef is used in the chili, it must meet the requirements of Specified Risk Materials 

from Cattle and Their Handling and Disposition (9 CFR § 310.22).

5.2 Food defense. The vegetarian chili 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

 Chili with or 

without beans must be processed and transported in accordance with the Food Safety and

Inspection Service (FSIS) Food Defense Guidelines for the Transportation and Distribution of 

Meat, Poultry, and Processed Egg Products.

4

 These guidance documents identify 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 preproduction raw materials, other ingredients, and post-production finished product.

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

purchase order, the chili must be produced, handled, and labeled in accordance with the USDA 

organic regulations by an operation that is certified organic in accordance with the requirements 

of the National Organic Program (7 CFR Part 205). A Certificate of Organic Production or 

Handling must be provided to verify that the product was processed and handled in accordance 

with the USDA organic regulations.

5.4 Shelf life. The chili must have a minimum 12 months shelf life after production.

6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Percent fat free. Food “_____ percent fat free” must meet the criteria of “low fat” per 

reference amount customarily consumed (RACC) in an appropriate reference product (9 CFR § 

317.362(b)(6), 381.462(b)(6) and 21 CFR § 101.62(b)(6)).

6.1.2 Reduced sodium. Food contains at least 25 percent less sodium per RACC than an 

appropriate reference product (9 CFR § 317.361(b)(6), 381.461(b)(6) and 21 CFR § 

101.61(b)(6)). (The reference food may not be Low Sodium.)

6.1.3 Light in sodium. Food is reduced by 50 percent or more sodium content compared to 

RACC in an appropriate reference product and must meet the definition of “low in sodium” (9

CFR § 317.356(c)(2), 381.456(c)(2) and 21 CFR § 101.56(c)(2)).

 3 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm. 4 http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b-74884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES.
A-A-20273A

5

6.1.4 No salt added. Food contains no added salt and must meet the conditions of use and must 

declare “This is Not a Sodium Free Food” as required if the food is not “Sodium Free” in 

accordance with 9 CFR § 317.361(c)(2), 381.461(c)(2) and 21 CFR § 101.61(c)(2).

6.1.5 Reduced sugar. Food contains at least 25 percent less sugars per RACC than an 

appropriate reference product (9 CFR § 317.360(c)(4), 381.460(c)(4) and 21 CFR § 

101.60(c)(5)).

6.1.6 No sugar added. Food contains no added sugars during processing and must meet the 

conditions of use in accordance with 9 CFR § 317.360(c)(2), 381.460(c)(2) and 21 CFR § 

101.60(c)(2).

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, 9 

CFR Parts 317 and 381, as applicable.

6.3 Ingredients.

6.3.1 Type I, chili with beans. The Type I, chili with beans must meet the definitions and 

standards of identity or composition (9 CFR § 319.301 and 381.167).

5 Chili with beans contains

water, tomato concentrates (21 CFR § 155.191) (tomato paste, tomato sauce, tomato puree, or

tomato pulp) tomatoes in juice, concentrated crushed tomatoes6, corn flour, and chili powder. 

The Type I, chili with beans may contain lentils, green chilies, cornstarch, textured soy flour,

onions, sugar, salt, jalapeño peppers, dehydrated onions, chipotle chili pepper, lime juice 

concentrate, xanthan gum, soy lecithin, acetic acid, spices, dehydrated garlic, cilantro, and 

natural flavorings. 

6.3.2 Type II, chili without beans. The Type II, chili without beans must meet the definitions 

and standards of identity or composition (9 CFR § 319.300 and 381.167).5 Chili without beans 

contains water, tomato concentrates (21 CFR § 155.191) (tomato paste, tomato sauce, tomato 

puree, or tomato pulp) tomatoes in juice, concentrated crushed tomatoes6, corn flour and chili 

powder. The Type II, chili without beans may contain sugar, salt, modified cornstarch, 

hydrolyzed soy, corn or wheat protein, textured soy flour, oatmeal, green chilies, flavoring, yeast 

extract, jalapeño peppers, dehydrated onions, spices, dehydrated garlic, and natural flavorings. 

6.3.3 Type III, vegetarian chili. The Type III vegetarian chili contains water, beans, tomato 

concentrates (21 CFR § 155.191) (tomato paste, tomato sauce, tomato puree, or tomato pulp) 

tomatoes in juice, concentrated crushed tomatoes, green chilies, onions, carrots, corn flour, chili 

powder, modified cornstarch, sugar, salt, dehydrated garlic, and jalapeño peppers. The Type III 

vegetarian chili may contain lentils, okra, hydrolyzed corn, soy, and wheat protein, red peppers, 

 5 Standards are also available at: https://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_Policy_Book_082005.pdf. 6 White chicken chili is non-tomato based and thus devoid of tomatoes.
A-A-20273A

6

soy protein concentrate, chipotle peppers, rice flour, tofu, corn, textured vegetable protein,

autolyzed yeast, dehydrated onions, canola oil, sugar, citric acid, spices, and natural flavorings. 

6.3.4 Additional and optional processing ingredients. When specified in the solicitation, 

contract, or purchase order, modified food starch and other non-tomato thickeners and 

sweeteners (21 CFR Part 168) must be less than 1 percent of the product formulation. 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 US Pharmacopeia (USP)-National Formulary quality. The additional ingredients must 

be approved for those particular uses by FDA’s regulations on food additives (21 CFR Part 170) 

Direct Food Substances Affirmed as Generally Recognized as Safe (GRAS) requirements (21 

CFR Part 184). Purchasers may specify spices and herbs (particulates) that are discernible in the 

chili. Chili must be free from MSG unless specified in the solicitation, contract or purchase 

order.

6.4 Finished product.

6.4.1 Flavor and aroma. The chili must have a well-blended chili powder/cumin flavor and 

aroma with discernible and appropriate spices and herbs (particulates) and extracts. The chili 

must be free from any objectionable flavors and odors.

6.4.2 Pungency. When required in the solicitation, contract, or purchase order, pungency will 

be defined at the discretion of the buyer or be based on a reference or bid sample product and be 

a mutual agreement between the parties involved. NOTE: Commercial vendor’s pungency 

ranges vary greatly. 

6.5 Defects. The chili must be free from any defect that more than slightly affects the 

appearance or eating quality. Types I and II chili products must be practically free of bone or 

bone fragments greater than 7.62 millimeters (0.3 inch) in any dimension.

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

evidence of rodent or insect infestation.

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the chili must meet the analytical requirements specified in Table I:
A-A-20273A

7

TABLE I. Analytical requirements

Test Requirement

Fat – NCC7 i ‘low fat’ per RACC

Sodium – NCC7 ii 25 percent less sodium per RACC

Sodium – NCC7 iii 50 percent less sodium per RACC

Sugar – NCC7 v 25 percent less sugars per RACC

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

(Sec. 10.3) or USDA certification (Sec. 10.4).

7.3 USDA verification procedures. When USDA certification (Sec. 10.4) is specified in the 

solicitation, contract, or purchase order, analytical testing must be performed as follows.

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

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

subsamples of packages randomly selected from the lot. The number of subsamples must be 

based on USDA inspection service sampling procedures and plans (7 CFR § 52.38). The 

contents of each will be used to create a composite sample that will be used in the analytical 

testing.

7.3.2 Preparation of sample. The sample must be prepared in accordance with test method 

945.68 of the AOAC International Official Methods of Analysis (OMA).

7.4 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 AOAC 

International OMA as specified in Table II. Any result not conforming to the analytical 

requirements may be cause for rejection of the lot.

TABLE II. Analytical testing and reporting

Test Method Reported as

Fat 985.15, 960.39, 2008.06 Less than or equal to 3g total fat per 

100g8

 7 Nutrient content claim. 8 Low fat products only.
A-A-20273A

8

TABLE II. Analytical testing and reporting

Test Method Reported as

Sodium 966.16, 2011.14 Nearest 0.1 mg

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

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

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

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

of conformance.

9. REGULATORY REQUIREMENTS. The delivered chili must comply with all applicable 

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

labeling, storage, distribution, and sale of the chili in the commercial marketplace. Delivered 

chili must comply with all applicable provisions of the Federal Food, Drug, and Cosmetic 

(FD&C) Act, the Federal Meat Inspection Act, the Poultry Products Inspection Act, and the Fair 

Packaging and Labeling Act, and regulations promulgated thereunder. When a known allergen 

is included in the chili, the chili 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.

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

Defense Systems 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 
A-A-20273A

9

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

Food Security Preventive Measures Guidance9 and FSIS Food Defense Guidelines for the 

Transportation and Distribution of Meat, Poultry, and Processed Egg Products.

10

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 

Guidance9 and FSIS Food Defense Guidelines for the Transportation and Distribution of Meat, 

Poultry, and Processed Egg Products.

10

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

purchase order, the product manufacturer will be required to provide evidence, by certificate that 

the manufacturing plant has undertaken one of the following quality assurance measures within 

12 months prior to providing a bid or no later than 10 business days from the date of the 

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

may result in the contract being terminated for cause.

10.2.1 Plant survey. A plant survey conducted by USDA, AMS, 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. The plant survey audit verifies that, at the time of the survey, the manufacturer 

produces products in a clean, sanitary environment in accordance with CGMP (21 CFR Part 110)

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

Controls for Human Food (21 CFR Part 117) in effect on the date of the solicitation, contract or 

purchase order, and as applicable to the production facility. For Types I and II chili products, the 

manufacturer must comply with the provisions of Conditions for Receiving Inspection (9 CFR §

304.3 and 381.22).

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. 

The PSA verifies the manufacturer's capability to produce products in a clean, sanitary 

environment in accordance with CGMP (21 CFR Part 110) or the Current Good Manufacturing 

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

117) in effect on the date of the solicitation, contract or purchase order as applicable to the 

production facility, and verifies that the manufacturer has in place an internal quality assurance 

program. For Types I and II chili products, the manufacturer must comply with the provisions of 

Conditions for Receiving Inspection (9 CFR § 304.3 and 381.22).

 9 See footnote 3 on page 4. 10 See footnote 4 on page 4.
A-A-20273A

10

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

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

meets the analytical requirements specified in Sec. 7 of this CID.

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

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

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

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

random samples of the chili, 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 chili 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 Sec. 10.4 is specified in the solicitation, contract, 

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

of samples of chili and compliance with requirements in the following areas:

• Processing guidelines (Sec. 5).

• Salient characteristics (Sec. 6).

• Analytical requirements when specified in the solicitation, contract, or purchase order (Sec. 

7). When USDA analytical testing is specified, SCI Division inspection personnel must 

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

(S&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. For USDA certification contact: Associate Director, Inspection 

Operations, SCI Division, SCP, 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.
A-A-20273A

11

13.1.2 USDA FDSS, PSA and plant survey. For a USDA FDSS, PSA and plant survey

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 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.

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.

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 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 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 are 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.
A-A-20273A

12

Copies of the FSIS Food Defense Guidelines for the Transportation and Distribution of Meat, 

Poultry, and Processed Egg Products are available online from: USDA, FSIS on the Internet 

at: http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b74884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES.

Copies of the FSIS Food Standards and Labeling Policy Book are available online from: USDA, 

FSIS on the Internet at: 

https://www.fsis.usda.gov/OPPDE/larc/Policies/Labeling_Policy_Book_082005.pdf.

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 or provided to: Director, SCI Division, SCP, 

AMS, USDA, STOP 0240, 1400 Independence Avenue, SW, Washington, DC 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.

CIVIL COORDINATING ACTIVITIES:

DOJ - BOP

HHS - FDA

USDA - SCP

VA - OSS

PREPARING ACTIVITY:

USDA - SCP 

Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations 

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

from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, 

disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation 

for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and 

complaint filing deadlines vary by program or incident. 

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American 

Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA 

through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. 

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to 

File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the 

information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA 

by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW Washington, 

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

USDA is an equal opportunity provider, employer, and lender.