A-A-20109A 

November 17, 2003

 SUPERSEDING 

A-A-20109 

September 16, 1988 

COMMERCIAL ITEM DESCRIPTION

TERIYAKI SAUCE 

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

the use of this Commercial Item Description (CID). 

1. SCOPE. This CID covers teriyaki sauce, packed in commercially acceptable containers, 

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

component of operational rations. 

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following:

 - Type(s) and flavor(s) of teriyaki sauce required (Sec. 3). 

 - When analytical requirements are different than specified (Sec. 6.1). 

 - When analytical requirements need to be verified (Sec. 6.2). 

 - Manufacturer’s/distributor’s certification (Sec. 9.2) or USDA certification (Sec. 9.3). 

2.2 Purchasers may specify the following:

 - Manufacturer’s quality assurance (Sec. 9.1 with 9.1.1) or (Sec. 9.1 with 9.1.2). 

 - Packaging requirements other than commercial (Sec. 10). 

3. CLASSIFICATION. The teriyaki sauce shall conform to the following list which shall be 

specified in the solicitation, contract, or purchase order. 

 Types and flavors. 

 Type I - Regular 

 Type II - Lite/Low Sodium (21 CFR§101.56/21 CFR§101.61)

AMSC N/A FSC 8950 

 Flavor A - Original 

METRIC
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 Flavor B - Roasted Garlic 

 Flavor C - Other 

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

products shall meet the requirements of the:

 - Salient characteristics (Sec. 5). 

 - Analytical requirements: as specified by the purchaser (Sec. 6). 

 - Manufacturer’s/distributor’s product assurance (Sec. 7). 

 - Regulatory requirements (Sec. 8). 

 - Quality assurance provisions: as specified by the purchaser (Sec. 9). 

 - Packaging requirements other than commercial: as specified by the purchaser (Sec. 10). 

5. SALIENT CHARACTERISTICS. 

5.1 Processing. The teriyaki sauce shall be processed in accordance with good manufacturing 

practices (21 CFR Part 110). 

5.2 Ingredients. The teriyaki sauce shall be produced from a combination of soy sauce, wine, 

vinegar, salt, spices, sugar, other ingredients, and preservative(s). 

5.3 Finished product. The teriyaki sauce shall be a smooth suspension and shall not stratify or 

separate. 

5.3.1 Color and appearance. The teriyaki sauce shall be a dark, reddish-brown colored sauce. 

5.3.2 Flavor and odor. The teriyaki sauce shall have a sweet, spicy flavor and odor 

characteristic of the flavor specified. There shall be no foreign flavors and odors. 

5.4 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, 

and free from evidence of rodent or insect infestation. 

6. ANALYTICAL REQUIREMENTS.

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

purchase order, the analytical requirements for the teriyaki sauce shall be as follows: 

6.1.1 pH. The pH value of the teriyaki sauce shall not be less than 4.1 or more than 4.7. 

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

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

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

containers based on USDA inspection service sampling procedures and plans. 
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6.2.2 Composite sample. Analytical testing shall be performed on a composite sample. The 

composite sample shall be 57 g (2 oz) and prepared from subsamples drawn from randomly 

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

USDA procedures. 

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

analyses shall be made in accordance with the following method from the Official Methods of 

Analysis of the AOAC International: 

 Test Method

 pH 981.12 

6.4 Test results. The test results for pH shall be reported to the nearest 0.1 value. Any result 

not conforming to the analytical requirement shall be cause for rejection of the lot. 

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

distributor shall certify that the teriyaki sauce provided shall meet the salient characteristics of 

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

the same teriyaki sauce offered for sale in the commercial market. The purchaser reserves the 

right to require proof of conformance. 

8. REGULATORY REQUIREMENTS. The delivered teriyaki sauce shall comply with all 

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

preparation, packaging, labeling, storage, distribution, and sale of teriyaki sauce within the 

commercial marketplace. Delivered teriyaki sauce shall comply with all applicable provisions of 

the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and regulations 

promulgated thereunder. 

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.2 or 9.3; purchaser 

may specify 9.1 with 9.1.1 or 9.1 with 9.1.2.

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

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

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

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

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

may result in the contract being terminated for cause. 

9.1.1 Plant systems audit. A plant systems audit (PSA) conducted by USDA, Agricultural 

Marketing Service (AMS), or another 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 
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verifies the manufacturer's capability to produce products in a clean, sanitary environment in 

accordance with Title 21 Code of Federal Regulations Part 110 - Current Good Manufacturing 

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

manufacturer has in place an internal quality assurance program. The AMS PSA determines the 

manufacturer's ability to produce under this CID, if the products of interest are identified at the 

time of the PSA.)

9.1.2 Plant survey. A plant survey conducted by USDA, AMS, or another 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 Title 21 Code of Federal 

Regulations Part 110 - Current Good Manufacturing Practice in Manufacturing, Packing, or 

Holding Human Food.)

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

purchase order, the manufacturer/distributor will certify that the finished teriyaki sauce 

distributed meets or exceeds the requirements of this CID. 

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

product quality and acceptability or both be determined, the Processed Products Branch (PPB), 

Fruit and Vegetable Programs (FVP), AMS, USDA, shall be the certifying program. PPB 

inspectors shall certify the quality and acceptability of the teriyaki sauce in accordance with PPB 

procedures which include selecting random samples of the packaged teriyaki sauce, evaluating 

the samples for conformance with the salient characteristics of this CID and other contractual 

requirements, and documenting the findings on official PPB score sheets and/or certificates. In 

addition, when required in the solicitation, contract, or purchase order, PPB inspectors will 

examine the teriyaki sauce for conformance to the United States Standards for Condition of Food 

Containers in effect on the date of the solicitation. 

10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be 

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

11. USDA INSPECTION NOTES. When Section 9.3 is specified in the solicitation, 

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

condition of samples of packaged teriyaki sauce, and compliance with requirements in the 

following areas:
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 - Salient characteristics (Sec. 5). 

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

 (Sec. 6.1). When USDA analytical testing is specified, PPB inspection personnel shall 

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

 laboratory for analysis. 

 - Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purchase 

 order). 

12. REFERENCE NOTES.

12.1 USDA certification contact. For USDA certification, contact the Branch Chief, PPB, 

FVP, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-

0247 telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: terry.bane@usda.gov. 

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

analytical testing, contact the Branch Chief, Technical Service Branch, S&TP, AMS, USDA, 

STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone 

(202) 690-0621, or via E-mail: anita.okrend@usda.gov.

12.3 Sources of documents. 

12.3.1 Source of information for nongovernmental document is as follows:

Copies of the Official Methods of Analysis of the AOAC International may be obtained from: 

AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877, 

telephone (301) 924-7077. Internet address: http://www.aoac.org.

12.3.2 Sources of information for governmental documents are as follows: 

Applicable provisions of: 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, ATTN: New 

Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954. Credit card (MasterCard or Visa) 

purchases may be made by calling the Superintendent of Documents (202) 512-1800 or on 

the Internet at: http://www.access.gpo.gov/nara.

Copies of this CID and the United States Standards for Condition of Food Containers are 

available from: Head, Food Quality Assurance Staff, FVP, AMS, USDA, STOP 0243, 1400 

Independence Ave., SW, Washington, DC 20250-0243, telephone (202) 720- 9939, Fax 

(202) 690-0102, via E-mail: FQAStaff@usda.gov or on the Internet at: 

http://www.ams.usda.gov/fv/fvqual.htm. 

Beneficial comments, recommendations, additions, deletions, clarifications, etc., and any data 
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which may improve this document should be sent to: Commander, Defense Supply Center 

Philadelphia, ATTN: DSCP-HXL, 700 Robbins Avenue, Philadelphia, PA 19111-5092 or 

Fax (215) 737-2963, or via E-mail: Sally.A.Gallagher@dla.mil. 

Military activities should submit requests for copies of this CID to: Standardization 

Documents Order Desk, Document Automation And Production Service, 700 Robbins 

Avenue, Building 4D, Philadelphia, PA 19111-5094. 

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP 

 HHS - NIH, IHS 

Army - GL USDA - FV 

Navy - SA VA - OSS 

Air Force - 35 

Review Activities PREPARING ACTIVITY:

Army - MD, QM DLA - SS 

Navy - MC (Project No. 8950-P101) 

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

national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status, political beliefs, 

parental status, or protected genetic information. (Not all prohibited bases apply to all programs.) Persons with disabilities who 

require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact 

USDA's TARGET Center at (202) 720-2600 (voice and TDD). 

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 14th and 

Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal 

opportunity provider and employer.