FSC 8940 

METRIC 

A-A-20277A 

August 25, 2022 

SUPERSEDING

A-A-20277 

September 21, 2001 

COMMERCIAL ITEM DESCRIPTION

PIZZA, PREPARED, FROZEN

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

the use of this Commercial Item Description (CID) and as a replacement 

for CID A-A-20278 French Bread Pizza, Prepared, Frozen

1. SCOPE. This CID covers frozen prepared pizza (pizza1), 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.2

2. PURCHASER NOTES.

2.1 Purchasers must specify the following:

• Type(s) of pizza, type(s) of cheese, style(s) of crust, component(s), fat content(s), sodium 

content(s), and agricultural practice(s) of pizza required (Sec. 3). 

• When processed cheese and/or cheese substitute may be used. (Sec. 3). 

• When Vegetable Protein Product (VPP) and/or Textured Vegetable Protein (TVP) may be 

used as an Alternate Protein Product (APP) (Sec. 6.3.5).

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

• Manufacturer’s/distributor’s certification (Sec. 10.5) or USDA certification (Sec. 10.6).

2.2 Purchasers may specify the following:

• When the cheeses used for the pizza are to be graded or inspected by the USDA, Agricultural 

Marketing Service (AMS), Dairy Program (DP), Dairy Grading and Standards Division 

(DGSD) (Sec. 10). 

• Food Defense (Sec. 10.3) and Manufacturer’s Quality Assurance (Sec. 10.4). Purchaser may 

specify one of the following combinations: 10.3.1 with 10.4.1, or 10.3.2 with 10.4.2.

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

1 This CID only covers open faced and flat crust pizzas. 2 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs.
A-A-20277A 

2 

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

in the solicitation, contract, or purchase order. 

Types of pizza, types of cheese, styles of crust, components, fat contents, sodium contents, 

and agricultural practices.

3

Type of pizza I - Traditional 

Type of pizza II - Vegetarian

Type of pizza III - Vegan

Type of pizza IV - Dairy free

Type of pizza V - Gluten free

Type of pizza VI - Other (as specified by the purchaser)

Type of cheese A - Natural cheese4

Subtype 1 - Mozzarella cheese

Subtype 2 - Lite mozzarella cheese

Subtype 3 - Low-moisture part-skim mozzarella cheese

Subtype 4 - Cheddar cheese

Subtype 5 - Reduced fat Cheddar cheese

Subtype 6 - American cheese

Subtype 7 - Reduced fat American cheese

Subtype 8 - Other (as specified by the purchaser)

Type of cheese B - Processed cheese5

Type of cheese C - Cheese substitute6

Type of cheese D - Other (as specified by the purchaser)

Style of crust a - Thick crust 

Style of crust b - Thin crust 

Style of crust c - Deep dish

Style of crust d - Cracker crust

Style of crust e - Stuffed crust

Style of crust f - Croissant crust

Style of crust g - Flat bread crust

Style of crust h - French bread crust 

Style of crust i - Cauliflower crust

Style of crust j - Other (as specified by the purchaser)

3 Not all options are available from all manufacturers. Contact the manufacturer/distributor for availability.

4 Natural cheese includes cheese that is made directly from milk and conforms to Standard of Identity for Cheese (21 Code of Federal Regulations 

(CFR) Part 133, except 21 CFR §133.123-137 and 21 CFR §133.167-180). 5 Processed cheese includes cheese that is made from a blend of natural cheeses with an emulsifying agent and conforms to Standard of Identity 

for Cheeses and Related Cheese Products (21 CFR §133.123-125 and 21 CFR §133.167-180). 6 The cheese substitute must comply with the Food and Drug Administration’s (FDA’s) requirements for “substitute” foods (21 CFR §101.13(d)). 
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Component (1) - Cheese

Component (2) - Pork

Component (3) - Beef

Component (4) - Poultry

Component (5) - Vegetable

Component (6) - Fruit

Component (7) - Seafood 

Component (8) - Combination 

Component (9) - Other (as specified by the purchaser)

Fat content (a) - Low fat 

Fat content (b) - Reduced fat

Fat content (c) - Other (as specified by the purchaser)

Sodium content (i) - Reduced sodium 

Sodium content (ii) - Other (as specified by the purchaser)

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 pizza must be processed in accordance with Current Good Manufacturing 

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

Part 117). When pork, beef or poultry is used in the pizza, it must be processed in accordance 

with the applicable provisions of the USDA, Food Safety and Inspection Service (FSIS), Federal 

Meat Inspection Regulations (9 CFR Parts 301-350) and Poultry Products Inspection 

Regulations (9 CFR Part 381) if applicable; When seafood is used in the pizza, it must be 

processed in accordance with the applicable provisions of the Fish and Fishery Products 

(21 CFR Part 123) and be manufactured under Sanitation (9 CFR Part 416) and comply with the 

Hazard Analysis and Critical Control Point (HACCP) Systems requirements (9 CFR Part 417). 
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4 

5.2 Pasteurization. The dairy ingredients used in the manufacture of pizza must be subjected to 

such temperatures and holding periods in approved systems as it will assure proper 

pasteurization or ultra-pasteurization of the product. The heat treatment by either process will be 

sufficient to ensure public health safety and to assure adequate shelf life yet retaining the most 

desirable flavor and body characteristics of the finished product in accordance with Grading and 

Inspection, General Specifications for Approved Plants and Standards for Grades of Dairy 

Products (7 CFR Part 58).

5.3 Food defense. The pizza must be processed and transported in accordance with Mitigation 

Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121). When pork, beef 

or poultry is used, the pizza must be processed and transported in accordance with the FSIS Food 

Defense Guidelines for the Transportation and Distribution of Meat, Poultry, and Processed Egg 

Products.

7

 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.

5.4 Organic ingredients. When organic pizza is specified in the solicitation, contract, or 

purchase order, the pizza 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. 

5.5 Temperature. Once the pizza is packaged, it must be maintained at a temperature of -18°C 

(0°F) or lower.

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

pizza must have a shelf life of at least 180 days from the date of manufacturing when stored at

 -18oC (0oF) or lower. 

7

 FSIS Food Defense Guidelines for the Transportation and Distribution of Meat, Poultry, and Processed Egg Products is available at: 

https://www.fsis.usda.gov/node/2032. 
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6. SALIENT CHARACTERISTICS.

6.1 Definitions. 

6.1.1 Lite or Light. The lite/light cheese used in the preparation of pizza must comply with all 

applicable Federal regulations including those contained in 21 CFR §101.56. 

6.1.2 Low fat. The low fat pizza must comply with all applicable Federal regulations including 

those contained in 9 CFR §§317.362(b)(3), 381.462(b)(3) or 21 CFR §101.62(b)(3). 

6.1.3 Reduced fat. The reduced fat pizza must comply with all applicable Federal regulations 

including those contained in 9 CFR §§317.362(b)(5) , 381.462(b)(5) or 21 CFR §101.62(b)(5). 

6.1.4 Reduced sodium. The reduced sodium pizza must comply with all applicable Federal 

regulations including those contained in 9 CFR §§317.361(b)(7), 381.461(b)(7) or 21 CFR

§101.61(b)(7). 

6.1.5 Gluten free. The gluten free pizza must comply with all applicable Federal regulations 

including those contained in 21 CFR §101.91. 

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) unless exempted by 9 CFR Parts 317, 381 or 

21 CFR §101.100 as applicable.

6.3 Ingredients.

6.3.1 Natural cheese. The cheeses used in the pizza must comply with the FDA Standard of 

Identity for Cheeses and Related Cheese Products (21 CFR Part 133) or as specified in CID 

A-A-20208C,8 Cheese, Cheddar; CID A-A-20248C,9 Cheese, Mozzarella; CID A-A-20096A,10

Blends, Cheese, Pizza. The cheese may contain thickeners, flavorings (natural and/or artificial), 

beta carotene, Federal Food, Drug, and Cosmetic (FD&C) colors, and appropriate spices, 

including salt, annatto, and paprika. 

6.3.2 Processed cheese. When specified by the purchaser, processed cheese may be combined 

with natural cheese in a ratio designated by the purchaser. The processed cheese must consist of 

a blend of natural cheeses and must have no off odors or flavors. 

8 If CID A-A-20208C has been superseded, the cheese, Cheddar must meet the requirements of the superseding document currently in effect on 

the date of the solicitation, contract, or purchase order.

9 If CID A-A-20248C has been superseded, the Cheese, Mozzarella must meet the requirements of the superseding document currently in effect 

on the date of the solicitation, contract, or purchase order.

10 If CID A-A-20096A has been superseded, the Blends, Cheese, Pizza must meet the requirements of the superseding document currently in 

effect on the date of the solicitation, contract, or purchase order.
A-A-20277A 

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6.3.3 Cheese substitute. When specified by the purchaser, cheese substitute may be combined 

with the cheese in a ratio designated by the purchaser. The cheese substitute must comply with 

the FDA requirements for “substitute” foods (21 CFR §101.13(d)) and have the same nutritional 

value and quality requirements as the natural cheese being substituted. The cheese substitute 

must have no off odors or flavors. 

6.3.4 Vegetables and fruits. The vegetables and fruits used in the preparation of pizza must be 

prepared from properly mature, wholesome, and clean ingredients. 

6.3.5 Alternate Protein Product (APP). The APP may be used by itself or in combination 

with other binders and water as a fat replacer in accordance with 9 CFR §319.10. When used in 

the preparation of pizza, it must be identified by its common and usual name in the ingredient 

statement. The APP must be in accordance with the requirements of the USDA, Food and 

Nutrition Service (FNS) Regulations (7 CFR Parts 210, 220, 225, 226, and Appendices A and C). 

6.3.6 Additional processing ingredients. The pizza may contain spices and food ingredients 

permitted by the FDA for thickening, emulsifying, stabilizing, preserving, or enhancing flavor. 

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. The additional ingredients 

must be approved food additives (21 CFR Part 170) or meet Generally Recognized as Safe 

(GRAS) requirements (21 CFR Parts 182 and 184) for those uses by FDA. 

6.4 Finished product.

6.4.1 Flavor and odor. The pizza must have appropriate characteristic flavors and odors as 

specified in the solicitation, contract, or purchase order. There must be no foreign flavors or 

odors such as, but not limited to, burnt, scorched, stale, rancid, musty, or moldy. 

6.4.2 Color. The pizza must possess good exterior characteristic color of its variety. There 

must be no foreign color to the product. The finished pizza must show no evidence of excessive 

heating (materially scorched).

6.4.3 Texture. When the pizza is prepared following the manufacturer’s instructions, the 

texture of the pizza shell must not be soggy or gummy. The sauce must not be excessively pasty. 

6.5 Defects and foreign material. The vegetables used to produce the pizza that have Defect 

Action Levels must not exceed those tolerances specified in 21 CFR §117.110. All other 

ingredients must be clean, sound, wholesome, and free from foreign material including but not 

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

infestation.
A-A-20277A 

7 

7. ANALYTICAL REQUIREMENTS.

7.1 Analytical and microbiological requirements. Unless otherwise specified in the 

solicitation, contract or purchase order, the following analytical and microbiological 

requirements for the pizza must conform to those in Table I: 

TABLE I. Analytical and microbiological requirements

Test Requirement

Fat Must not exceed the limit specified by the 

purchaser in the solicitation, contract, or 

purchase order.

Sodium Must not exceed the limit specified by the 

purchaser in the solicitation, contract, or 

purchase order.

Salmonella Must be negative 

Escherichia coli (E. coli) Less than 10 Colony Forming Units (CFU) 

per gram (g) or Most Probable Number 

(MPN) per g11

Listeria monocytogenes (L. monocytogenes) Must be negative 

Clostridium botulinum (C. botulinum) Must be negative 

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

(Sec. 10.5) or USDA certification (Sec. 10.6).

7.3 USDA verification procedures. When USDA certification (Sec. 10.6) 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. 

11 Findings indicate zero colonies (CFU) per plate or zero tubes producing gas for MPN.
A-A-20277A 

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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 

Association of Official Analytical Collaboration (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.

TABLE II. Analytical and microbiological testing and reporting

Test Method Reported as

Fat AOAC 933.05, 2007.04, 2008.06 Nearest 0.1 percent

Sodium AOAC 985.35, 984.27, 2011.14 Nearest 0.1 percent

Salmonella AOAC 967.26, 967.28, 996.08, 2003.09, 

2004.03, 2011.03, 2011.17, 2013.09, or 

BAM Ch. 512

Must be reported as positive 

or negative 

E. coli AOAC 991.14, 2011.17, or BAM Ch. 412 Nearest CFU or MPN per g 

L. monocytogenes AOAC 2003.12, 2004.02, 2016.08, or 

BAM Ch. 1012 

Must be reported as positive 

or negative 

C. botulinum AOAC 977.26 Must be reported as positive 

or negative 

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

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

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

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

proof of conformance. 

9. REGULATORY REQUIREMENTS. The delivered pizza 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 pizza in the commercial marketplace. 

Delivered pizza must comply with all applicable provisions of the Federal FD&C Act, the Fair 

Packaging and Labeling Act, Food Allergen Labeling and Consumer Protection Act (FALCPA), 

and regulations promulgated thereunder. The allergen statement must be provided in a format 

which complies with FALCPA for any product which contains wheat, fish, milk, soy, tree nuts, 

eggs, peanuts, and Crustacean shellfish or those in effect on the date of the solicitation, contract, 

12 8th Edition, FDA Bacteriological Analytical Manual (BAM) or the FDA BAM Online. https://www.fda.gov/food/laboratory-methodsfood/bacteriological-analytical-manual-bam
A-A-20277A 

9 

or purchase order. When the pizza is used for the Child Nutrition (CN) Programs, the pizza must 

comply with all applicable provisions of those Programs. When a CN label is specified, the label 

must be approved in its final format by the AMS. 

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.1 or 10.2, and 10.5 

or 10.6. Purchaser may specify one of the following combinations: 10.3.1 with 10.4.1, or 10.3.2 

with 10.4.2. 

10.1 Manufacturer’s quality assurance for dairy components. When required in the 

solicitation, contract, or purchase order, the dairy component manufacturer will be required to 

have their facilities inspected by USDA, AMS, DP, DGSD, and be eligible for listing in Section I 

of the AMS publication Dairy Plants Surveyed and Approved for USDA Grading Service.

13 An 

AMS, DP plant survey verifies that at the time of the survey, the manufacturer produces products 

in a clean sanitary environment and satisfactorily meet the requirements contained in 7 CFR 

Part 58 Grading and Inspection, General Specifications for Approved Plants and Standards for 

Grades of Dairy Products. 

10.2 USDA certification for dairy components. When required in the solicitation, contract, or 

purchase order, the USDA, AMS, DP, DGSD, must certify that the dairy components used for 

the manufacturing of pizza meet or exceed the requirements of the U.S. Standards for Grades. 

The DGSD inspectors must certify the dairy components in accordance with DGSD procedures 

which include random sampling of the dairy components, evaluating the samples for 

conformance with the appropriate U.S. Standards for Grades, USDA Specifications, and/or CID, 

and documenting the requirements on official DGSD certificates.

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

Defense Systems Survey (FDSS) or audit must be conducted by USDA, 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 pre-production 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) 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. 

10.3.1 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 

13 Dairy Plants Surveyed and Approved for USDA Grading Service is available at: https://apps.ams.usda.gov/dairy/ApprovedPlantList/
A-A-20277A 

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

Part 121). 

10.3.2 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). 

10.4 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.

10.4.1 Plant survey. A plant survey conducted by USDA, AMS 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 Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive 

Controls for Human Food (21 CFR Part 117). 

10.4.2 PSA. A PSA conducted by USDA, AMS 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 Current Good Manufacturing 

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

Part 117) and verifies that the manufacturer has in place an internal quality assurance program

that meets or exceeds USDA requirements. 

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

or purchase order, the manufacturer/distributor must certify that the pizza 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 pizza

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

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

product quality and acceptability or both be determined, the USDA, AMS, Livestock and Poultry 

(LP) Quality Assessment Division (QAD) or the SCP, SCI Division inspectors, must be the 

certifying program. AMS inspectors must certify the quality and acceptability of the pizza in 

accordance with AMS procedures, which include selecting random samples of the pizza, 

evaluating the samples for conformance with the salient characteristics and analytical 
A-A-20277A 

11 

requirements of this CID and other contractual requirements, and documenting the findings on 

official AMS score sheets and/or certificates. In addition, when required in the solicitation, 

contract, or purchase order, AMS inspectors will examine the pizza for conformance to the

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. 10.6 is specified in the solicitation, contract, 

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

of samples of pizza 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, AMS inspection personnel must select 

samples and submit them to the USDA, AMS, Science and Technology Program (S&T) 

laboratory for analysis.

• Packaging requirements (Sec. 11). 

13. REFERENCE NOTES.

13.1 USDA services. 

13.1.1 QAD certification. For QAD certification contact: Quality Assessment Division, LP, 

AMS, USDA, Room 3932-S, STOP 0258, 1400 Independence Avenue, SW, Washington, DC 

20250-0201, telephone (202) 720-5705 or via E-mail: QAD.BusinessOps@usda.gov.

13.1.2 USDA certification. For USDA certification information contact: National Program 

Mission Support, SCI Division, SCP, AMS, USDA, via E-mail: 

SCIinspectionoperations@usda.gov. 

13.1.3 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 1566 

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.

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

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

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

(202) 690-4089 or via E-mail: LATD@usda.gov. Samples for specified USDA analytical 
A-A-20277A 

12 

testing should be sent to the USDA, AMS, S&T laboratory for analysis at: USDA, AMS, S&T, 

National Science Laboratory, 801 Summit Crossing Place, Suite B, Gastonia, NC 28054.

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.

Copies of the Standard Methods for the Examination of Dairy Products may be purchased from: 

American Public Health Association, 800 I Street, NW, Washington, DC 20001, telephone 

(202) 777-2742 or on the Internet at: http://apha.org. 

13.2.2 Sources of information for governmental documents are as follows: 

Applicable provisions of the 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 Food and Nutrition 

Service (FNS) Regulations are contained in 7 CFR Part 210, APPENDIX C to Part 210, the Food 

Safety and Inspection Service are contained in 9 CFR Parts 300 to 599, 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 at (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: https://www.fsis.usda.gov/node/2032. 

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

products may be obtained from: SCI Division, SCP, AMS, USDA 100 Riverside Parkway, 

Suite 101, Fredericksburg, VA 22406, telephone (650) 552-9073, fax (650) 552-9147, or via 

E-mail: FVSupplyDepot@usda.gov or on the Internet at: 
A-A-20277A 

13 

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

Copies of the FDA Bacteriological Analytical Manual are available online from: FDA, Center 

of Food Safety and Applied Nutrition (CFSAN) on the Internet at: 

https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam. 

Copies of this CID and the 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, DC 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 

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.