FSC 8940 

METRIC 

A-A-20303 

January 9, 2023 

COMMERCIAL ITEM DESCRIPTION

DOUGH-WRAPPED ENTREES (INCLUDING BURRITOS), 

SAVORY, 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-20292, Burritos, Prepared, Frozen. 

1. SCOPE. This CID covers frozen prepared savory dough-wrapped entrees,

1

 including 

burritos, 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 dough-wrapped entrees, outer component(s), filling component(s), fry style(s), 

nutrient content claim(s), size(s), and agricultural practice(s) (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).

• 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 dough-wrapped entrees are to be graded or inspected by the 

USDA, Agricultural Marketing Service (AMS), Dairy Program (DP), Dairy Grading and 

Standardization 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: Sec. 10.3.1 with 10.4.1 or 10.3.2 with 10.4.2. 

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

1

 Does not apply to food products such as pies or sandwiches. 2

 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs.
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3. CLASSIFICATION. The dough-wrapped entrees must conform to the following list which 

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

Types of dough-wrapped entrees, outer components, filling components, fry styles, nutrient 

content claims, sizes, and agricultural practices.

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Type I - Meat and/or poultry

Type II - Seafood 

Type III - Vegetarian

Type IV - Vegan

Type V - Dairy-free

Type VI - Gluten-free

Type VII - Other (as specified by the purchaser) 

Outer component A - Made from wheat or any gluten-containing flour 

Outer component B - Made from gluten-free flour 

Outer component C - Other (as specified by the purchaser)

Filling component 1 - Meat and/or poultry

Meat and/or poultry type a - Beef (beef patty crumbles or sausage, beef steak, etc.) 

 Meat and/or poultry type b - Pork (bacon, pork patty crumbles or sausage, ham, etc.)

Meat and/or poultry type c - Chicken 

Meat and/or poultry type d - Turkey (turkey crumble or sausage, etc.)

 Meat and/or poultry type e - Meat type combination

 Meat and/or poultry type f - Other (as specified by the purchaser) 

Filling component 2 - Seafood 

Filling component 3 - Tofu and/or TVP

Filling component 4 - Cheese

Cheese type a - Natural cheese4

Cheese type b - Processed cheese5

Cheese type c - Cheese substitute6

Cheese type d - Other (as specified by the purchaser) 

Filling component 5 - Eggs and/or egg products

Filling component 6 - Beans

Bean type a - Black beans

Bean type b - Pinto beans 

Bean type c - Kidney beans 

3

 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 4

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

Regulations (CFR) Part 133, except 21 CFR §§133.123-125 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 a 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) requirements for “substitute” foods (21 CFR §101.13(d)).
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Bean type d - Refried beans (of pinto beans or of any combination of bean types a-c)

Bean type e - Garbanzo beans (Chickpeas)

Bean type f - Other (as specified by the purchaser)

Filling component 7 - Potato

Potato type a - Regular (white) potato

Potato type b - Red potato

Potato type c - Sweet potato

Potato type d - Other (as specified by the purchaser)

Filling component 8 - Vegetable

Vegetable type a - Pepper

Pepper subtype (1) - Bell pepper (green, yellow, orange, red)

Pepper subtype (2) - Green chili

Pepper subtype (3) - Jalapeño pepper

Pepper subtype (4) - Poblano pepper

Pepper subtype (5) - Other (as specified by the purchaser)

Vegetable type b - Onion

Vegetable type c - Corn

Vegetable type d - Peas

Vegetable type e - Mushroom

Vegetable type f - Carrot

Vegetable type g - Spinach

Vegetable type h - Broccoli

Vegetable type i - Zucchini

Vegetable type j - Other (as specified by the purchaser)

Filling component 9 - Fruits

Fruit type a - Tomato, tomato paste, and/or tomato purée

Fruit type b - Other (as specified by the purchaser)

Filling component 10 - Rice

Rice type a - White rice

Rice type b - Brown rice

Rice type c - Other (as specified by the purchaser)

Filling component 11 - Quinoa

Filling component 12 - Other (as specified by the purchaser)

Fry style (I) - Non-fried, oven ready 

Fry style (II) - Pre-fried, oven ready

Nutrient content claim (i) - Low sodium

Nutrient content claim (ii) - Reduced sodium

Nutrient content claim (iii) - Low fat

Nutrient content claim (iv) - Reduced fat

Nutrient content claim (v) - Other (as specified by the purchaser)
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Size (aa) - 64 grams (g) to 114 g (2.3 ounce (oz) to 4.0 oz)

Size (bb) - 114 g to 142 g (4.0 oz to 5.0 oz)

Size (cc) - 142 g to 170 g (5.0 oz to 6.0 oz)

Size (dd) - 170 g to 177 g (6.0 oz to 6.2 oz)

Size (ee) - 177 g to 189 g (6.2 oz to 6.7 oz)

Size (ff) - 227 g (8.0 oz)

Size (gg) - 284 g (10.0 oz)

Size (hh) - 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 dough-wrapped entrees 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 dough-wrapped entrees, 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). When seafood is used in the doughwrapped entrees, it must be processed in accordance with the applicable provisions of the

Federal Drug Administration (FDA), Fish and Fishery Products (21 CFR Part 123). The doughwrapped entrees must 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).

5.2 Pasteurization. The dairy ingredients used in the manufacture of the dough-wrapped 

entrees must be subjected to such temperatures and holding periods in approved systems as will 

assure proper pasteurization or ultra-pasteurization of the products. The heat treatment by either 

process will be sufficient to ensure public health safety and to assure adequate keeping quality 

yet retaining the most desirable flavor and body characteristics of the finished product in
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accordance with Grading and Inspection, General Specifications for Approved Plants and 

Standards for Grades of Dairy Products (7 CFR Part 58). 

5.2 Food defense. The dough-wrapped entrees 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 dough-wrapped entrees 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.

5.3 Organic ingredients. When organic dough-wrapped entrees are specified in the 

solicitation, contract, or purchase order, the dough-wrapped entrees 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. 

5.4 Temperature. Once the dough-wrapped entrees are packaged, the dough-wrapped entrees

must be maintained at a temperature of -18 °C (0 °F) or lower.

5.5 Shelf life. Once the dough-wrapped entrees are packaged, the dough-wrapped entrees must 

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

-18 °C (0 °F) or lower.

6. SALIENT CHARACTERISTICS.

6.1 Definitions. 

6.1.1 Low fat. Low fat dough-wrapped entrees 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). 

6.1.2 Reduced fat. Reduced fat dough-wrapped entrees 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).

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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6.1.3 Low sodium. Low sodium dough-wrapped entrees must comply with all applicable 

Federal regulations including those contained in 9 CFR §§317.361(b)(5), 381.461(b)(5) or 

21 CFR §101.61(b)(5).

6.1.4 Reduced sodium. Reduced sodium dough-wrapped entrees 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. Gluten-free dough-wrapped entrees must comply with all applicable Federal 

regulations including those contained in 21 CFR §101.91(a)(3).

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. The dough-wrapped entrees with heat-treated but not fully 

cooked meat and/or poultry components must have safe handling instructions (9 CFR §317.2(l)).

6.3 Ingredients.

6.3.1 Outer component. The outer component of the dough-wrapped entrees must be made 

from gluten-containing flour or non-gluten containing flour. The outer component made from 

gluten-containing flour must be from gluten-containing grains or their crossbred hybrids such as 

wheat, rye, barley, and triticale (21 CFR §101.91). The outer component made from non-gluten 

containing flour can be from but not limited to almond flour, cauliflower flour, corn flour, rice 

flour, soybean flour, and/or other modified food starches. The outer component may contain 

coloring, powders, and/or spices characteristic and applicable to the flavor , e.g., spinach, basil, 

tomato, as stated by the solicitation, contract, or purchase order.

6.3.2 Filling, flavoring, and spices. The filling of dough-wrapped entrees must contain 

appropriate ingredients as specified by the solicitation, contract, or purchase order. The filling 

components can comprise of, but are not limited to, meat and poultry, seafood, tofu, soy 

products, VPP and/or TVP, cheese, beans, eggs, potatoes, vegetables, fruits, rice, and quinoa as 

well as sweeteners, thickeners, and spices, including salt. The filling may contain spices, natural, 

and artificial flavors applicable to the flavor. 

6.3.3 Meat and poultry and seafood. The meat and poultry used in the preparation of doughwrapped entrees must conform to the USDA, FSIS, Meat and Poultry Inspection Regulations (9 

CFR Parts 301-381), Food Standards and Labeling Policy Book,8 and applicable State 

regulations. The seafood used in the preparation for the dough-wrapped entrees must conform to 

the Fish and Fishery Products (21 CFR Part 123). 

8

 FSIS Food Standards and Labeling Policy Book is available at: https://www.fsis.usda.gov/sites/default/files/import/Labeling-Policy-Book.pdf. 
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6.3.4 Alternate Protein Product (APP). TVP and/or VPP may be used as APP if specified by 

the solicitation, contract, or purchase order. The APP used in the preparation of dough-wrapped 

entrees 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 dough-wrapped entrees, it 

must be identified by its common and usual name in the ingredient statement. The APP used in 

Child Nutrition Programs (CNPs) must be in accordance with the requirements of the USDA, 

Food and Nutrition Service (FNS) Regulations (7 CFR Parts 210, 220, 225, 226, and Appendix 

A and C).

6.3.5 Tofu and TVP. Tofu is a soybean-derived food, made by a process in which soybeans are 

soaked, ground, mixed with water, heated, filtered, coagulated, and formed into cakes. Basic 

ingredients are whole soybeans, one or more food-grade coagulants (typically a salt or an acid), 

and water (7 CFR §210.2 and §226.2). TVP is a soy-based product with a tough structure that is 

often used as a meat analogue or meat extender when hydrated. 

6.3.6 Natural cheese. The cheeses used in the preparation of dough-wrapped entrees must 

comply with the FDA Standard of Identity for Cheeses and Related Cheese Products (21 CFR 

Part 133). 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. 

6.3.7 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. 

6.3.8 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. 

6.3.9 Beans. The beans used in the preparation of dough-wrapped entrees can include, but are

not limited to black beans, pinto beans, kidney beans, refried beans, and garbanzo beans. The 

beans must be pre-cooked and must not be soft or mushy nor chewy or hard. The refried beans 

can have a texture from a total homogenous puree to a thick mixture containing whole or 

partially whole beans. 

6.3.9 Eggs and/or egg products. The eggs used in the preparation of dough-wrapped entrees

must be pasteurized liquid and/or frozen egg products. The egg products shall be processed in 

accordance with the Inspection of Eggs and Egg Products (9 CFR Part 590) in plants operating 

under the Egg Products Inspection Act,

9 FSIS. Ingredients and additives used in egg products 

9

 FSIS Egg Products Inspection Program is available at: https://www.fsis.usda.gov/inspection/inspection-programs/inspection-egg-products.
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shall be food grade and approved for use in egg products in accordance with the FDA and 

USDA, FSIS requirements. 

6.3.10 Vegetables and fruit. The vegetables and fruit used in the preparation of doughwrapped entrees must be prepared from the latest season's crop, and be properly mature, 

wholesome, and clean.

6.3.11 Rice and quinoa. The rice and quinoa may be used in the preparation of dough-wrapped 

entrees. The rice used in the preparation of dough-wrapped entrees is not limited to white rice 

and brown rice. 

6.3.12 Additional processing ingredients. The dough-wrapped entrees 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 the 

FDA.

6.4 Finished product.

6.4.1 Flavor and aroma. The dough-wrapped entrees must have the flavor as specified in the 

solicitation, contract, or purchase order. There must not be foreign odors or flavors such as, but 

not limited to, burnt, scorched, stale, rancid, or moldy. 

6.4.2 Appearance and color. The dough-wrapped entrees must have an outer component 

enclosing around the filling component. The outer component may contain coloring, powders, 

and/or spices applicable to the product as specified in the solicitation, contract, or purchase 

order. The dough-wrapped entrees that are not pre-fried may contain annatto coloring to provide 

a pre-fried appearance if specified in the solicitation, contract, or purchase order. 

6.4.3 Texture. The outer component must be soft, pliable, and slightly chewy and the filling 

component must be moist and have a characteristic texture of the combined ingredients.

6.5 Defects and foreign material. The ingredients used to produce the dough-wrapped entrees

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, such as, 

but not limited to, extraneous plant material, glass, metal, plastic, dirt, hair, insects, insect pieces 

or insect or rodent infestation. 
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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 dough-wrapped entrees 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 g.10

Listeria monocytogenes (L. monocytogenes) 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. 

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 

10 Findings indicate zero colonies (CFU) per plate or zero tubes producing gas for MPN.
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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. 511

Must be reported as 

positive or negative

E. coli AOAC 991.14, 2011.17, or BAM 

Ch. 411

Nearest CFU or MPN 

per g 

L. monocytogenes AOAC 2003.12, 2004.02, 2016.08 or 

BAM Ch. 1011

Must be reported as 

positive or negative

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

distributor must certify that the dough-wrapped entrees provided meet the salient characteristics 

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

be the same dough-wrapped entrees offered for sale in the commercial market. The purchaser 

reserves the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered dough-wrapped entrees 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 dough-wrapped entrees

in the commercial marketplace. Delivered dough-wrapped entrees must comply with all 

applicable provisions of the Federal Food, Drug, and Cosmetic (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, sesame, and Crustacean shellfish or those in effect on the date of the solicitation, 

contract, or purchase order. When the dough-wrapped entrees are used for the CNPs, the doughwrapped entrees must comply with all applicable provisions of those programs. When a Child 

Nutrition (CN) label is specified, the label must be approved in its final format by the AMS.

11 8th Edition, FDA Bacteriological Analytical Manual (BAM) or the FDA BAM Online is available at: https://www.fda.gov/food/laboratorymethods-food/bacteriological-analytical-manual-bam.
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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.

12 An 

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

in a clean sanitary environment and satisfactorily meets 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 dough-wrapped entrees meet or exceed the requirements of the U.S. grade 

standards. 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. grade standards, 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 

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 

12 Dairy Plants Surveyed and Approved for USDA Grading Service is available at: https://apps.ams.usda.gov/dairy/ApprovedPlantList/.
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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 dough-wrapped entrees

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 dough-wrapped entrees meet 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 doughwrapped entrees in accordance with AMS procedures, which include selecting random samples 

of the dough-wrapped entrees, 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 AMS score sheets and/or certificates. In addition, when 

required in the solicitation, contract, or purchase order, AMS inspectors will examine the dough-
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wrapped entrees 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. 10.6 is specified in the solicitation, contract, 

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

of samples of dough-wrapped entrees 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, S&T 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 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 

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

National Science Laboratory, 801 Summit Crossing Place, Suite B, Gastonia, NC 28054.
A-A-20303 

14 

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 FDA Bacteriological Analytical Manual (BAM) are available online from: FDA, 

Center for Food Safety and Applied Nutrition on the Internet at: 

http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm2006949.htm. 

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 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 in 7 CFR Parts 210 to 226, and the Food Safety and Inspection 

Service are contained in 9 CFR Parts 300 to 599, and 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: 

http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b74884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES.

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
A-A-20303 

15 

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.