FSC 8940 

A-A-20344A 

June 5, 2007

SUPERSEDING 

A-A-20344 

January 14, 2003

 COMMERCIAL ITEM DESCRIPTION 

DESSERT POWDER, PUDDING 

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

 the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers pudding dessert powder packed in commercially acceptable 

containers, suitable for use by the 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:

 - Types, preparation methods, styles, and flavors required (Sec. 3). 

 - When the age requirement at time of delivery is different than specified (Sec. 5.4). 

 - When the moisture requirement is different than specified (Sec. 6.1.1). 

 - When the Salmonella analytical requirement needs to be verified (Sec. 6.1.2). 

 - When analytical requirements need to be verified by USDA (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), (Sec. 9.1 with 9.1.2), or (Sec. 9.1 

 with 9.1.3). 

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

3. CLASSIFICATION. The pudding dessert powder shall conform to the following list which 

shall be specified in the solicitation, contract, or purchase order. 

Types, preparation methods, styles, and flavors.

Type I - Dessert powder, pudding, regular 

Type II - Dessert powder, pudding, fat free, sugar free (21 CFR § 101.62 (b) and 101.60 (c)) 

Type III - Dessert powder, pudding, sugar free (21 CFR § 101.60 (c)) 

METRIC 
A-A-20344A

2 

Type IV - Dessert powder, pudding, reduced calorie, low sodium (21 CFR § 101.60 (b) and 

 101.61) 

Type V - Other 

Preparation method A - Instant - mix, stir, chill, and serve 

 Style 1 - With nonfat dry milk, add water 

Style 2 - Without nonfat dry milk, add milk 

 Style 3 - Other 

Preparation method B - Regular - mix, cook, stir, chill, and serve 

Style 1 - Add milk 

 Style 2 - Other 

Preparation method C - Instant - mix, stir, and serve 

Style 1 - With nonfat dry milk, add water 

Style 2 - Other 

Flavor a - Vanilla 

Flavor b - Chocolate 

Flavor c - Lemon 

Flavor d - Butterscotch 

Flavor e - Tapioca 

Flavor f - Banana Cream 

Flavor g - 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 pudding dessert powder shall be processed in accordance with good 

manufacturing practices (21 CFR Part 110). 
A-A-20344A

3 

5.2 Dehydrated product.

5.2.1 Ingredients. The pudding dessert powder shall be uniformly blended dry mixtures 

prepared from food grade materials. The pudding dessert powder may contain sugar, aspartame, 

Acesulfame potassium, nonfat dry milk, modified food starch, natural and artificial flavorings, 

and other ingredients characteristic of the flavor specified. The dry ingredients shall be Food 

Chemicals Codex purity as appropriate and free from foreign materials. 

5.2.2 Nonfat dry milk. The nonfat dry milk shall meet the U.S. Standard for Extra Grade as 

defined in the United States Standards for Grades of Nonfat Dry Milk (Spray Process) and shall 

be no more than six months old. 

5.2.3 Appearance and texture. The pudding dessert powder shall be a free-flowing uniform 

blend of dry homogenous ingredients, free from lumps, specks, and graininess. The pudding 

dessert powder shall have a color characteristic of the flavor specified. The pudding dessert 

powder shall be free flowing and have no lumps that cannot be broken apart under light finger 

pressure. 

5.2.4 Flavor and odor. The pudding dessert powder shall have a pleasing sweet flavor and odor 

that is characteristic of the flavor specified. The pudding dessert powder shall be free from 

foreign odors. 

5.3 Rehydrated product. 

5.3.1 Appearance. When reconstituted, the pudding dessert powder shall have a color 

characteristic of the flavor specified. 

5.3.2 Flavor and odor. When reconstituted, the pudding dessert powder shall have a pleasing 

sweet flavor and odor that is characteristic of the flavor specified. There shall be no foreign 

flavors and odors such as, but not limited to: burnt, scorched, stale, or rancid. 

5.3.3 Consistency. When reconstituted the rehydrated pudding shall contain no free liquid and 

shall not be watery nor weep upon standing. The reconstituted pudding, except tapioca, shall 

possess a smooth, creamy, and moderately thick consistency with no discernable lumps, 

chalkiness or sedimentation. Tapioca pudding shall possess a moderately thick lumpy 

consistency. 

5.4 Foreign material. The finished pudding dessert powder shall be clean, sound, wholesome, 

and free from evidence of rodent or insect infestation. 

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

the pudding dessert powder shall not be more than 120 days old on date of delivery to purchaser/ 
A-A-20344A

4 

user and shall have a shelf life of at least 12 months. Age requirements for Department of 

Defense (DoD) procurements shall be specified in the solicitation, contract, or purchase order. 

6. ANALYTICAL REQUIREMENTS.

6.1 Analytical requirement. The analytical requirements for the pudding dessert powder shall 

be as follows: 

6.1.1 Moisture. Unless otherwise specified in the solicitation, contract, or purchase order, the 

moisture content of the pudding dessert powder shall be less than 3.5 percent. The moisture 

content for Preparation method C (Instant - mix, stir, and serve) pudding dessert powder shall be 

less than 10.0 percent. 

6.1.2 Salmonella. When specified in the solicitation, contract, or purchase order, the nonfat dry 

milk shall be Salmonella negative.

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

in the solicitation, contract, or purchase order, analytical testing shall be performed on a 

composite sample. The composite sample shall be 454 g (1 lb) and prepared from subsamples 

drawn from randomly selected containers. Subsamples shall be a minimum of one 

can/jar/envelope and shall contain the appropriate number of cans/jars/envelopes to yield a 454 g 

(1 lb) sample when composited. 

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

analysis shall be made in accordance with the following methods from the Official Methods of 

Analysis of the AOAC International or as specified below: 

Test Method

 Moisture 925.45A or 925.45B 

Salmonella 1/

1/ Salmonella testing. The analysis shall be preformed in accordance with the Dairy Grading 

Branch (DGB), Dairy Programs (DP), Agricultural Marketing Service (AMS), USDA - DA 

Instruction 918-RL, Laboratory Methods and Procedures (most current in effect on the date of the 

solicitation). 

6.4 Test results. The test results for moisture shall be reported to the 0.1 percent. The test 

results for Salmonella shall be reported as positive or negative. Any result not conforming to the 

analytical testing shall be cause for rejection of the lot. 
A-A-20344A

5 

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

distributor shall certify that the pudding dessert powder provided shall meet the salient 

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

practices, and be the same prepared pudding dessert powder offered for sale in the commercial 

market. The purchaser reserves the right to require proof of conformance. 

8. REGULATORY REQUIREMENTS. The delivered pudding dessert powder shall comply

with all applicable Federal, State, and local mandatory requirements and regulations relating to 

the preparation, packaging, labeling, storage, distribution, and sale of pudding dessert powder 

within the commercial marketplace. Delivered pudding dessert powder 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, 9.1 with 9.1.2, or 9.1 with 9.1.3.

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 

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.)

9.1.3 Total Quality Systems Audit. A total quality systems audit (TQSA) conducted by 

USDA/Farm Service Agency (FSA), or another survey preformed by a third party auditing 
A-A-20344A

6 

service is required within 12 months prior to the date of the awarding of the contract. (A FSA 

TQSA 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 FSA TQSA 

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

identified at the time of the TQSA.) 

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

purchase order, the manufacturer/distributor will certify that the finished pudding dessert powder 

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 pudding dessert powder in accordance 

with PPB procedures which include selecting random samples of the packaged pudding dessert 

powder, 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 pudding dessert powder 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 pudding dessert powder and compliance with requirements in the 

following areas: 

 - Salient characteristics (Sec. 5). 

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

(Sec. 6.2). When USDA analytical testing is specified, PPB inspection personnel shall 

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

laboratory for analysis. 

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

order). 
A-A-20344A

7 

12. REFERENCE NOTES. 

12.1 USDA certification contacts. 

12.1.1 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. 

12.1.2 USDA FSA Total Quality Systems Audit contact. Inquiries about services and fees 

should be directed to: Warehouse Licensing and Examination Division, Stop 9148, Kansas 

City Commodity Office, 6501 Beacon Drive, Kansas City, Missouri 64133-6476, telephone 

(816) 926-6417 or Fax (816) 926-1774, Website: www.fsa.usda.gov/daco/TQSA/tqsa.htm. 

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.

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. 

You may contact AOAC International on (301) 924-7077 or on the Internet at: 

www.aoac.org. 

Copies of the Food Chemicals codex may be purchased from: National Academy Press, 2101 

Constitution Avenue, NW, Lockbox 285, Washington, DC 20055, telephone (800) 624-8373 

or (202) 334-3313, Fax (202) 334-2451. Internet address: http://www.nap.edu. 

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. 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 on (202) 512-1800 or 

on the Internet at: www.access.gpo.gov/nara. 
A-A-20344A

8 

Copies of DA Instruction 918-RL, Laboratory Methods and Procedures are available from: 

Branch Chief, DGB, DP, AMS, USDA, Stop 0230, Room 2746-S, P.O. Box 96456, 

Washington, DC 20090-6456, telephone (202) 720-3171. Copies of the Dairy Plants Surveyed 

and Approved for USDA Grading Service are available from the above address or on the 

Internet at: http://www.ams.usda.gov/dairy/grade.htm. 

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

comments, recommendations, additions, deletions, clarifications, etc., and any data which may 

improve this CID are available from and/or provided to: Branch Chief, PPB, FVP, AMS, 

USDA, STOP 0247, 1400 Independence Ave., SW, Washington, DC 20250-0247, 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. 

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

Documents Order Desk, Defense Automation Printing Service, 700 Robbins Avenue, 

Building 4D, Philadelphia, PA 19111-5094.

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Military Coordinating Activity: DOJ - BOP 

 HHS - NIH, IHS 

 Army - GL USDA - FV 

 VA - OSS 

Custodians

 PREPARING ACTIVITY:

 Army - GL 

 Navy - SA USDA - FV 

 Air Force - 35 

Review Activities

 Army - MD, QM 

 Navy - MC 

 DLA - SS 

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

age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political 

beliefs, reprisal, or because all or part of an individual’s income is derived from any public assistance program (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 to USDA, Director, 

Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). 

USDA is an equal opportunity provider and employer.