AMSC N/A FSC 8915

METRIC

A-A-20070F

August 29, 2018

SUPERSEDING

A-A-20070E

May 30, 2018

COMMERCIAL ITEM DESCRIPTION

PEPPERS, GREEN AND RED, DEHYDRATED

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers dehydrated green and red sweet bell peppers (dehydrated peppers), 

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:

• Type(s), styles(s), class(es), and agricultural practice(s) of dehydrated peppers required (Sec. 

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:

• 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 dehydrated peppers 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, classes, and agricultural practices.

2

Type I - Green

Type II - Red

Type III - Mixed green and red

Type IV - Other (as specified by the purchaser)

Style A - Diced 0.635 centimeter (cm) (1/4 inch (in)) by 0.635 cm (1/4 in) (approximate)

Style B - Diced 0.952 cm (3/8 in) by 0.952 cm (3/8 in) (approximate)

Style C - Sliced (strips) 0.952 cm (3/8 in) by 3.175 cm (11⁄4 in) (approximate)

Style D - Other (as specified by the purchaser)

Class 1 - With sulfite (extended shelf life)

Class 2 - Without added sulfite (normal shelf life)

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 dehydrated peppers must be processed in accordance with Current Good 

Manufacturing Practice (CGMP) (21 Code of Federal Regulations (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 dehydrated peppers must be processed and transported in accordance 

with the Food and Drug Administration’s (FDA’s) Guidance for Industry: Mitigation Strategies

to Protect Food Against Intentional Adulteration.3 This guidance document identifies the kinds 

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

3 https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/fooddefense/ucm562216.htm.
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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 dehydrated peppers are specified in the solicitation, 

contract, or purchase order, the dehydrated peppers 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.

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 Peppers. The peppers must be properly matured, either green or red, sweet bell peppers 

of similar varietal characteristics. Peppers of the hot pungent variety (greater than 450 Scoville 

units) must not be used. The peppers must be firm and free from defects caused by hail, scars, 

sunburn, disease, insects, or mechanical or other means, except for small holes or splits incident 

to proper handling procedures. The peppers must be properly washed to remove soil, sand, spray 

residue, and foreign material. Any diseased and seriously damaged units must be discarded.

6.2.1.2 Color. Peppers for Type I must be a generally uniform green color with some variation 

from bright green to olive green. Peppers for Type II must be a generally uniform red color with 

some variation from bright red to orange red. Mixed green and red peppers for Type III must 

consist of, by weight, not less than 35 percent generally uniform typical green pieces and not less 

than 35 percent generally uniform typical red pieces. Peppers which are in the process of turning 

from green to red, including shades of brown, are permitted provided the minimum percentages 

of strictly green and red pieces are present.

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 
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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 Finished product.

6.3.1 Dehydrated product.

6.3.1.1 Product size. Not more than 12 percent, by weight, of Style A dehydrated peppers must 

pass through a U.S. Standard No. 8 sieve. Not more than 7 percent of Style B must pass through 

a U.S. Standard No. 8 sieve.

6.3.1.2 Defects. The dehydrated peppers must not contain more than 2 percent seeds, by weight. 

6.3.2 Rehydrated product.

6.3.2.1 Appearance. The peppers must rehydrate to approximately their original physical form 

when 28 grams (g) (1.0-ounce (oz)) of the dehydrated product (on a dry solids basis) is added to 

473 milliliters (ml) (16.0 oz) of 2o to 13oC (35o to 55oF) water, by weight, and allowed to soak for 

2 hours at ordinary refrigerated temperature (approximately 5o

C (41oF)).

6.3.2.2 Flavor and odor. The rehydrated product must possess an odor and flavor typical of 

normal peppers. The product must be free from foreign odor or flavor such as burnt, scorched, 

stale, sour, rancid, musty, or moldy.

6.3.2.3 Color. The rehydrated product must possess the color typical of its varietal 

characteristic color.

6.3.2.4 Texture. The rehydrated product must possess a texture that is tender, firm, full fleshed, 

but not mushy.

6.3.2.5 Defects. The rehydrated product must not contain more than 2 percent, by weight, of 

defective pieces such as those affected by scorch, hail, sunburn, disease, rot, insect or mechanical 

damage, and stem, core, or placenta tissue.

6.4 Foreign material. The sweet bell peppers used to produce the dehydrated peppers must not 

exceed the Defect Action Level tolerances specified in 21 CFR §110.110. The dehydrated 

peppers must be clean, sound, wholesome, and free from foreign material, such as, but not 

limited to, extraneous plant material, dirt, sand, wood, plastic, insects, insect pieces or rodent or 

insect infestation. 
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7. ANALYTICAL REQUIREMENTS.

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

purchase order, the following analytical requirements for the dehydrated peppers must conform 

to those in Table I: 

TABLE I. Analytical requirements

Test Requirement

Moisture4 Type I - not more than (NMT) 5.0 percent 

Moisture4 Type II - NMT 8.0 percent 

Moisture4 Type III - NMT 6.5 percent 

Sulfite Class 1 - not less than 1,000 nor more than 

2,500 parts per million (ppm) by weight5

Sulfite Class 2 - not exceed 10 ppm by weight in 

accordance with 21 CFR §101.100

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 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 II. Any result 

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

 

4 Moisture content of the dehydrated product by weight prior to packaging.

5 Calculated as sulfur dioxide.
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TABLE II. Analytical testing and reporting

Test Method Reported as

Moisture6 934.06 Nearest 0.1 percent

Sulfite 990.28 Class 1 - nearest 10 ppm 

Sulfite 990.31 Class 2 - nearest ppm

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

distributor must certify that the dehydrated peppers provided meet the salient characteristics of 

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

the same dehydrated peppers offered for sale in the commercial market. The purchaser reserves

the right to require proof of conformance. 

9. REGULATORY REQUIREMENTS. The delivered dehydrated peppers 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 dehydrated peppers in the 

commercial marketplace. Delivered dehydrated peppers 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 dehydrated peppers, the dehydrated peppers 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, 

 

6 Dehydrated peppers
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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: Mitigation Strategies to Protect Food Against 

Intentional Adulteration.

7

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: Mitigation Strategies to Protect Food Against Intentional Adulteration.

7

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 

 7 See footnote 3 on page 2.
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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 dehydrated peppers

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 dehydrated peppers 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, must be the certifying program. SCI Division inspectors must certify the quality and 

acceptability of the dehydrated peppers in accordance with SCI Division procedures, which 

include selecting random samples of the dehydrated peppers, 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 dehydrated peppers 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 dehydrated peppers 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).
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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.

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@ams.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@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. 
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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: Mitigation Strategies to Protect Food Against Intentional 

Adulteration - What You Need to Know About the FDA Regulation: Small Entity Compliance 

Guide is available online from: FDA, Center for Food Safety and Applied Nutrition 

(CFSAN) on the Internet at: 

https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/fo

oddefense/ucm562216.htm.

Copies of U.S. standards and inspection instructions for fruits, vegetables, and other specialty 

products may be obtained from: USDA, AMS, SCP, SCI Division, 831 Mitten Road, Room 

200, Burlingame, CA 94010, telephone (650) 552-9073, fax (650) 552-9147, or via E-mail: 

depot@ams.usda.gov or on the Internet at:

http://www.ams.usda.gov/grades-standards/how-purchase-equipment-and-visual-aids.

Questions and comments on the U.S. standards and inspection instructions for fruits, vegetables, 

and other specialty products may be directed to: USDA, AMS, SCP, SCI Division, Riverside 

Business Park, 100 Riverside Parkway, Suite 101, Fredericksburg, VA 22406-1016 or on 

the Internet at: http://www.ams.usda.gov/grades-standards.

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).

Beneficial comments, recommendations, additions, deletions, clarifications, etc., and any data 

which may improve this document should be sent to: DLA Troop Support, ATTN: FTSA, 

700 Robbins Avenue, Philadelphia, PA 19111-5092 or via E-mail: dscpsubsweb@dla.mil.
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MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITY:

Custodians DOJ - BOP

HHS - FDA

Army - GL USDA - SCP

Navy - SA VA - OSS

Air Force - 35

Review Activities PREPARING ACTIVITY:

Army - MD, QM DLA - SS

Navy - MC (Project No. 8915-2018-001)

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, 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.