FSC 8920

METRIC

A-A-20063D

September 17, 2019

SUPERSEDING

A-A-20063C

June 3, 1997

COMMERCIAL ITEM DESCRIPTION

NOODLES, EGG, ENRICHED, 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 enriched egg noodles (egg noodles), 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.

• Type(s), style(s), type(s) of flour, egg product(s), packaging size(s), and agricultural 

practice(s) of enriched egg noodles desired (Sec. 3).

• When analytical requirements are different than specified (Sec. 7.2).

• 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:

• 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 egg noodles must conform to the following list which must be 

specified in the solicitation, contract, or purchase order.

 1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs.
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Types, styles, types of flour, egg products, packaging sizes, and agricultural practices.

2

Type I - Ribbon-shaped (straight or twisted) noodles

Style A - Wide or broad

Width: 10.897 to 13.335 millimeters (mm) (0.429 to 0.525 inch (in))

Thickness: 0.762 to 1.270 mm (0.03 to 0.05 in)

Length: various

Style B - Extra wide or extra broad

Width: 22.148 to 23.368 mm (0.872 to 0.920 in)

Thickness: 0.762 to 1.270 mm (0.03 to 0.05 in)

Length: various

Style C - Medium

Width: 5.080 to 5.588 mm (0.20 to 0.22 in)

Thickness: 1.041 to 1.168 mm (0.041 to 0.046 in)

Length: various

Style D - Fine

Width: 6.604 to 7.112 mm (0.26 to 0.28 in)

Thickness: 0.813 to 0.940 mm (0.032 to 0.037 in)

Length: various

Style E - Extra fine

Width: 1.016 to 1.041 mm (0.040 to 0.041 in)

Thickness: 1.016 to 1.041 mm (0.040 to 0.041 in)

Length: various

Style F - Spaetzle

Width: 3.785 to 4.089 mm (0.149 to 0.161 in)

Thickness: 2.159 to 2.311 mm (0.085 to 0.091 in)

Length: various

Style G - Kluski

Width: 4.521 to 4.801 mm (0.178 to 0.189 in)

Thickness: 1.219 to 45.974 mm (0.048 to 1.80 in)

Length: various

Style H - Other (as specified by the purchaser)

Type II - Bow-shaped noodles

Style A - Small

Width: 6.274 to 6.553 mm (0.247 to 0.258 in)

Thickness: 1.194 to 1.321 mm (0.047 to 0.052 in)

Length: 14.376 to 17.704 mm (0.566 to 0.697 in)

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

Width: 19.685 to 20.117 mm (0.775 to 0.792 in)

Thickness: 1.448 to 1.473 mm (0.057 to 0.058 in)

Center thickness: 8.230 to 8.941 mm (0.324 to 0.352 in)

Length: 38.456 to 40.742 mm (1.514 to 1.604 in)

Style C - Other (as specified by the purchaser)

Type III - Square-shaped noodles

Style A - Flake

Width: 0.533 to 0.737 mm (0.021 to 0.029 in)

Thickness: 1.270 to 1.422 mm (0.050 to 0.056 in)

Length: 5.893 to 7.722 mm (0.232 to 0.304 in)

Style B - Dumplings

Width: 17.805 to 19.101 mm (0.701 to 0.752 in)

Edge thickness: 1.524 to 1.880 mm (0.060 to 0.074 in)

Center thickness: 0.864 to 0.965 mm (0.034 to 0.038 in)

Length: 25.044 to 37.313 mm (0.986 to 1.469 in)

Style C - Homestyle

Width: 23.419 to 23.851 mm (0.922 to 0.939 in)

Thickness: 0.991 to 1.245 mm (0.039 to 0.049 in)

Length: 51.689 to 73.253 mm (2.035 to 2.884 in)

Style D - Other (as specified by the purchaser)

Flour 1 - Durum

Flour 2 - Semolina

Flour 3 - Durum and semolina

Flour 4 - Whole wheat 

Flour 5 - Other (as specified by the purchaser)

Egg products a - Whole eggs

Egg products b - Egg yolk

Packaging size (1) - 227 grams (g) (8 ounces (oz))

Packaging size (2) - 255 g (9 oz)

Packaging size (3) - 298 g (10.5 oz)

Packaging size (4) - 340 g (12 oz)

Packaging size (5) - 454 g (16 oz)

Packaging size (6) - 500 g (17.6 oz)

Packaging size (7) - 2.3 kilogram (5 pounds)

Packaging size (8) - Other (as specified by the purchaser)
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Agricultural practice (a) - Conventional

Agricultural practice (b) - 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 egg noodles must be processed in accordance with Current Good 

Manufacturing Practice (CGMP) (21 Code of Federal Register (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.

5.2 Food defense. The egg noodles must be processed and transported in accordance with 

Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121). The 

egg products 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.

3

 These 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 pre-production raw 

materials, other ingredients, and post-production finished product.

5.3 Organic ingredients. When organic egg noodles are specified in the solicitation, contract, 

or purchase order, the organic egg noodles 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.

 3 http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b74884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES.
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5.4 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase 

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

to the purchaser.

5.5 Shelf life. Unless otherwise specified in the solicitation, contract, or purchase order, the egg 

noodles must have a shelf life of at least one year from the date of manufacture.

6. SALIENT CHARACTERISTICS.

6.1 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.

6.2 Ingredients.

6.2.1 Raw ingredients.

6.2.1.1 Flour. The flour used in the egg noodles must be as specified by the purchaser in the 

solicitation, contract, or purchase order. The egg noodles will be enriched with folic acid and in 

accordance with the requirements as specified in the U.S. Standard of Identity for Enriched 

Noodle Products, 21 CFR §139.155.

6.2.1.2 Egg products: The egg products used in egg noodles will be processed under 

continuous USDA inspection in accordance with USDA Regulations Governing the Inspection 

of Eggs and Egg Products, 9 CFR Part 590.

6.2.2 Additional processing ingredients. When used, all additional ingredients must meet the 

standards specified in the Food Chemicals Codex (FCC) or, in the absence of FCC specification 

at a minimum, meet the specifications for quality set by the U.S. Pharmacopeia (USP)-National 

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

Food and Drug Administration’s (FDA’s) regulations on food additives (21 CFR Part 170) or 

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

CFR Part 184).

6.3 Uncooked product.

6.3.1 Shape. The egg noodles must be dried shaped units of dough, as specified by the 

purchaser in the solicitation, contract, or purchase order.

6.3.2 Appearance. The appearance of the egg noodles must not be materially affected by an 

aggregate of black specks which are larger than 0.793 mm (1/32 in) in diameter.
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6.3.3 Defects. The egg noodles must not contain grossly distorted units or units cracked in a 

checkered pattern over more than 10 percent of the product surface. The product must not 

contain more than 10 percent by weight of these defects (i.e., black specks, distorted units, and 

cracked units).

6.4 Cooked product.

6.4.1 Flavor and aroma. When the egg noodles are prepared as directed on the package, the 

cooked egg noodles must possess a characteristic flavor and aroma. The cooked egg noodles 

shall be free from objectionable flavor and odor, such as but not limited to rancid, musty, bitter, 

sour, etc.

6.4.2 Color. The egg noodles must possess a characteristic color for the type of egg noodles 

specified in the solicitation, contract, or purchase order.

6.4.3 Texture. When prepared in accordance with the manufacturers printed directions, the 

cooked egg noodles will not break up during cooking and must not adhere in a mass that cannot 

be separated with a fork or similar utensil. The cooked egg noodles must possess a firm, but 

tender, not mushy, or sticky texture.

6.5 Foreign material. Wheat flour defect action levels must not exceed those tolerances 

specified in 21 CFR §110.110. All other ingredients must be clean, sound, wholesome, and free 

from foreign material, such as, but not limited to, extraneous plant material, dirt, plastic, insects, 

insect pieces, or rodent or insect infestation.

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the following analytical requirements for the egg noodles must conform to those 

in Table I.

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.
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7.3.2 Analytical testing and reporting. When specified in the solicitation, contract, or 

purchase order, the analyses must be made in accordance with the following methods from the 

AOAC International Official Methods of Analysis (OMA) or as specified in Table 1. Any result 

not conforming to the analytical requirements may be cause for rejection of the lot.

TABLE I. Analytical requirements, testing, and reporting

Test Requirement Method Reported as

Sample preparation 926.06

Moisture 13.00 percent 

maximum

926.07, 925.09B, or 

925.10

Nearest 0.01 percent

Ash4 1.64 percent 

maximum

925.11 Nearest 0.01 percent

Protein (N x 5.7) 5 13.00 percent 

minimum

992.23, 920.87, or 

930.25

Nearest 0.01 percent

Egg solids5 5.50 percent 

minimum

930.27 Nearest 0.01 percent

7.4 Cook test. The egg noodles must be cooked in accordance with the manufacturer’s 

instructions. The cooked egg noodles must be firm but tender, have a characteristic flavor, odor, 

and color, and must not adhere together in a mass that cannot be separated by a fork or similar 

utensil. Cooking instructions must be printed on the package label, or as specified in the 

solicitation, contract, or purchase order.

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

distributor must certify that the egg noodles provided meet the salient characteristics of this CID, 

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

egg noodles offered for sale in the commercial market. The purchaser reserves the right to 

require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered egg noodles must comply with all 

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

preparation, packaging, labeling, storage, distribution, and sale of the egg noodles in the 

 4 Calculated on a moisture-free basis. 5 The Standard of Identity for Noodle Products, 21 CFR §139.150, requires a minimum of 5.50 percent egg solids. Egg noodles shall contain not 

less than the following amounts of lipid phosphorus: Egg noodles prepared with egg yolk solids: 0.120 percent. Egg noodles prepared with 

whole egg solids: 0.090 percent.
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commercial marketplace. Delivered egg noodles 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 a known allergen is included in the enriched egg 

noodles, the enriched egg noodles 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 crustacean 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 

adherence to Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR 

Part 121), and when applicable, FSIS Food Defense Guidelines for the Transportation and 

Distribution of Meat, Poultry, and Processed Egg Products.

6

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 Mitigation Strategies to 

Protect Food Against Intentional Adulteration (21 CFR Part 121), and when applicable, FSIS 

Food Defense Guidelines for the Transportation and Distribution of Meat, Poultry, and 

Processed Egg Products.

6

 6 See footnote 3 on page 4.
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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.

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.

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

or purchase order, the manufacturer/distributor must certify that the egg noodles delivered meet 

or exceed the requirements of this CID. The manufacturer/distributor must certify via a 

Certificate of Conformance or other adequate documentation (as specified by the purchaser) that 

the egg noodles meet 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, must be the certifying program. SCI Division inspectors must certify the quality and 

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

selecting random samples of the egg noodles, 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 egg noodles 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.
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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 egg noodles 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@usda.gov.

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

contact the Chief, Auditing Services Branch, SCI Division, SCP, AMS, USDA, Room 0711

South Building, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247, 

telephone (202) 720-5021, fax (866) 230-9168, or via E-mail: SCAudits@usda.gov.

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

analytical testing, contact the Laboratory Approval and Testing Division, S&TP, AMS, 

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

telephone (202) 690-4089 or via E-mail: KerryR.Smith@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.
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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 Inspection of 

Eggs and Egg Product (Egg Products Inspection Act) are contained in 9 CFR Part 590, 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 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 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@usda.gov or on the Internet at: http://www.ams.usda.gov/grades-standards/cids

and https://www.gpo.gov/fdsys/pkg/CFR-2019-title7-vol2/pdf/CFR-2019-title7-vol2-

part42.pdf.

CIVIL AGENCY COORDINATING ACTIVITY:

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 
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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.