A-A-20158E

February 24, 2010

SUPERSEDING 

A-A-20158D 

March 28, 2005 

COMMERCIAL ITEM DESCRIPTION 

SALMON, CANNED OR IN FLEXIBLE POUCHES 

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

 the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers canned or flexible pouched salmon (salmon), packed in 

commercially acceptable containers, suitable for use by Federal, State, local governments, and 

other interested parties, and as a component of operational rations. 

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following: 

 - Type(s), species, style(s), packing media(s), flavor(s), and sodium level(s) required (Sec. 

3). 

- When analytical requirements are different than specified (Sec. 6.1). 

 - When analytical requirements need to be verified (Sec. 6.2). 

 - Manufacturer’s/distributor’s product assurance (Sec. 7). 

 - Manufacturer's/distributor's certification (Sec. 9.2) or U.S. Department of Commerce 

(USDC) certification (Sec. 9.3). 

 - Product examination: For USDA Procurements Only (Sec. 9.4).

2.2 Purchasers may specify the following: 

 - Manufacturer’s quality assurance (Sec. 9.1). 

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

3. CLASSIFICATION. The salmon shall conform to the following list which shall be 

specified in the solicitation, contract, or purchase order.

Types, species, styles, packing medias, flavors, and sodium levels. 

Type A - Can 

Type B - Flexible retort pouch 

FSC 8905/8940 

 METRIC 
A-A-20158E

2 

Species I - Oncorhynchus tshawytscha - Chinook, king, spring 

Species II - Oncorhynchus nerka - Blueback, red, sockeye 

Species III - Oncorhynchus kisutch - Coho, cohoe, medium red, silver 

Species IV - Oncorhynchus gorbuscha - Pink 

Species V - Oncorhynchus keta - Chum, keta 

Style a - Regular - skin and bones included 

Style b - Special - skinless and backbone removed 

Style c - Pouch - deep skinned and boneless (pin bones may remain in) (Type B only) 

Packing media 1 - Water 

Packing media 2 - Broth 

Packing media 3 - Other 

Flavor 1 - Natural/unflavored 

Flavor 2 - Mango Chipotle 

Flavor 3 - Lemon Dill 

Flavor 4 - Teriyaki 

Flavor 5 - Smoked 

Flavor 6 - Other 

Sodium level (a) - Regular (750 mg or less sodium per 100 g of product) 

Sodium level (b) - No salt added (no sodium chloride added during processing) 

Sodium level (c) - Very low sodium (35 mg or less sodium per serving) 

Sodium level (d) - Low sodium (140 mg or less sodium per serving)

4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's 

products shall meet the requirements of the: 

 - Salient characteristics (Sec. 5). 

 - Analytical requirements: as specified by the purchaser (Sec. 6). 

 - Manufacturer's/distributor's product assurance (Sec. 7). 

 - Regulatory requirements (Sec. 8). 

 - Quality assurance provisions: as specified by the purchaser (Sec. 9).

 - Packaging requirements other than commercial: as specified by the purchaser (Sec. 10). 

5. SALIENT CHARACTERISTICS.

5.1 Standard of Identity. The canned salmon (and pouched salmon as applicable) shall meet 

the requirements of 21 CFR § 161.170, Canned Pacific Salmon. 
A-A-20158E 

3 

5.2 Processing. The salmon shall be prepared in accordance with 21 CFR Part 110, Good 

Manufacturing Practices, 21 CFR Part 123, Fish and Fishery Products, and be commercially 

sterile, ready-to-use. 

5.3 Raw ingredients. The cut surfaces and naturally exposed surfaces shall show no more than 

slight darkening or discoloration due to dehydration, aging, and/or microbial activity. No odors 

foreign to salmon shall be present. Changes in color and odors characteristically associated with 

frozen salmon in excellent condition shall be acceptable. Frozen salmon shall show no evidence 

of having been defrosted and refrozen or other evidence of mishandling. Raw salmon to be 

processed shall show no evidence of decomposition or hydrocarbon contamination (e.g., fuel oil). 

The washed salmon prior to packing in the primary container shall be free of objectionable 

materials, including but not limited to, heads, gills, tails, viscera, blood marks, bruising, collar 

cartilage and fins. Heavily watermarked (watermarked salmon that has an impact of flavor, odor, 

and appearance) and hatchery brood stock shall not be used. 

5.3.1 Type A, canned. For Type A, canned salmon, only current season, fresh or RSW 

(Refrigerated Sea Water) salmon shall be used. The fresh or RSW water may include 

unintentionally partially frozen salmon. 

5.3.2 Type B, flexible retort pouch. For Type B, pouch salmon, current season fresh or frozen 

salmon shall be used. The raw salmon shall be in good condition; i.e., exposed surfaces shall be 

of color and bloom typical of salmon which has been properly stored and handled. In addition to 

the above, the pouch salmon shall be free of rib bones and vertebrae. The salmon fillets shall be 

deep skinned and boneless (pin bones may remain in). 

5.4 Seasonings/flavorings. The Type A, canned salmon shall contain only salmon and sodium 

as specified in Sec. 3. At a minimum, the Type B, pouched salmon shall be comprised of 95 

percent deep skinned and boneless (pin bones need not be removed) salmon fillets. Type B, 

packing media 1 and 3, pouched salmon may either be a natural product with vegetable broth 

added or may contain spices, seasonings, artificial colors, and other ingredients as needed to 

produce a consistent flavor, odor, texture and color as specified by the solicitation, contract, or 

purchase order. The pouched salmon shall contain no monosodium glutamate. Seasonings and 

flavorings, when used, shall be in accordance with 21 CFR § 161.190 (a) (6), Canned Tuna. 

5.5 Finished product. 

5.5.1 Color and texture. The color of the oil, flesh and the texture of the finished product shall 

be in accordance with Table I below. Texture shall be moist and tender, not dry, fibrous or 

mushy. Flavored salmon shall have an even distribution of the applicable color and flavoring 

throughout (e.g., even distribution of salmon flakes and flavor media, with no ingredient and/or 

oil separation). 
A-A-20158E

4 

TABLE I. Finished product characteristics

Species Color of oil Color of flesh Texture of fish

Chinook, king, 

spring 

Light red through 

orange to almost 

white 

Red to orange red 

to light pink 

Moderately firm to 

soft 

Blueback, red, 

sockeye 

Deep red to deep 

orange 

Dark red to orange 

red 

Moderately firm to 

soft 

Coho, cohoe, 

medium red, 

silver 

Light red to yellowish 

pink 

Red to orange red 

to light pink 

Moderately firm to 

soft 

Pink Pink to light yellow Pink to Buff Moderately firm to 

slightly soft (but not 

mushy) 

Chum, keta Light pink with 

orange shade to 

yellow 

Light pink to 

grayish white 

Moderately firm to 

firm 

5.5.2 Odor and flavor. The canned and/or pouched salmon shall have an odor and flavor 

typical of the species that have been subjected to proper handling and good manufacturing 

practices. Flavored salmon shall have an odor and flavor indicative of the label (e.g., mango 

chipotle.). 

5.6 Broth. Broth, when used, must comply with the U.S. Food and Drug Administration (FDA) 

Standard of Identity for Canned Tuna as outlined in 21 CFR § 161.190 Canned Tuna. 

5.7 Net contents. Broth, when used, must comply with the FDA Standard of Identity for 

Canned Tuna as outlined in 21 CFR § 161.190. The packaged salmon, in any form, must meet 

the conditions set out in the applicable federal regulations with regard to net weight of contents 

so that substitution of non-salmon ingredients is discouraged. 

5.8 Foreign material. There shall be no foreign material such as, but not limited to, struvite 

crystals, dirt, insects, insect parts, hair, wood, glass, or metal. 

6. ANALYTICAL REQUIREMENTS. 

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

purchase order, analytical requirements for the salmon shall be as follows: 

 Sodium level a Not more than 750 mg or less per 100 g of product 

 Sodium level b, c, d Must not exceed limits specified in 21 CFR § 101.61 
A-A-20158E 

5 

6.2 Product verification. When USDC verification of analytical requirements is specified in 

the solicitation, contract, or purchase order, the following procedures will be followed. 

6.2.1 Sampling procedures. USDC inspection service will select the number of product 

containers based on agency inspection service sampling procedures and plans. 

6.2.2 Samples. Analytical testing for sodium shall be performed on a composite sample. The 

composite sample shall be 680 g (24 oz). The minimum number of 12 sample units shall be used 

for deriving the composite sample. The sample units shall represent all the codes selected for 

product evaluation. Equal amounts of product will be taken from each selected sample unit and 

from each code. If the sample size is too small to provide for sampling of all codes, more sample 

units may be selected with less product. 

6.3 Analytical testing. Analytical testing shall be in accordance with the following method 

from the Official Methods of Analysis of the AOAC International. 

Test Method

Sodium 969.23 

6.4 Test results. At least two tests from a composite sample shall be performed and the results 

averaged. The test results for sodium shall be reported to the nearest mg per 100 g. Failure to 

meet sodium levels specified in the solicitation, contract, purchase order, or CID shall be basis 

for rejection of the entire lot. 

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

7.1 FOR NON-USDA PROCUREMENTS. The manufacturer/distributor shall certify that the

salmon products provided shall meet the salient characteristics of this CID, conform to their own 

specifications, standards, and quality assurance practices, and be the same salmon products for 

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

7.2 FOR USDA PROCUREMENTS ONLY. When specified in the solicitation, contract, or 

purchase order, the manufacturer/distributor shall warrant that the salmon products provided 

shall comply with all specification requirements, technical proposal declarations, and provisions 

set forth in the solicitation, contract, or purchase order. All customer complaint resolution 

procedures shall be included in the technical proposal. These procedures shall include: a point 

of contact, investigation steps, intent to cooperate with the purchaser, and product replacement or 

monetary compensation. The procedures will be used to resolve product complaints from the 

recipient agencies or the purchaser. 
A-A-20158E

6 

8. REGULATORY REQUIREMENTS. The delivered salmon products shall comply with all

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

preparation, packaging, labeling, storage, distribution, and be the same salmon products offered 

for sale within the commercial marketplace. Delivered salmon products shall comply with all 

applicable provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and 

Labeling Act, and regulations promulgated thereunder. The salmon products shall comply with 

the allergen labeling requirements of the Federal Food, Drug, and Cosmetic Act. 

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.2 or 9.3; (9.1 is 

optional when 9.2 is specified). The USDC requires 9.1 when 9.3 is specified. 

9.1 Manufacturer’s quality assurance. When required in the solicitation, contract, or purchase 

order, the product manufacturer shall be required to have their facilities inspected by USDC and 

be eligible for listing in the USDC publication, “USDC Participants List for Firms, Facilities and 

Products.” (USDC sanitation inspections verify that, at the time of the inspection, the 

manufacturer demonstrated the ability to meet rigid standards of sanitation and is capable of 

producing safe, wholesome salmon products). 

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

purchase order, the manufacturer/distributor will certify that the finished salmon products meet 

or exceed the requirements of this CID. 

9.3 USDC certification. When required in the solicitation, contract, or purchase order that 

product quality or acceptability or both be determined, USDC shall be the certifying program. 

USDC inspectors shall certify the quality and acceptability of the salmon products in accordance 

with USDC procedures which include selecting random samples of the packaged salmon 

products, evaluating the samples for conformance with the salient characteristics of this CID and 

other contractual requirements, and documenting the findings on official USDC score sheets 

and/or certificates. Dependent on the solicitation, contract, or purchase order, USDC may certify 

product under Type I (continuous inspection), Integrated Quality Assurance (IQA), Hazard 

Analysis and Critical Control Points (HACCP), or lot inspection procedures. In addition, when 

required in the solicitation, contract, or purchase order, USDC inspection personnel will examine 

the salmon products for conformance to the United States Standards for Condition of Food 

Containers (7 CFR Part 42) and MIL-PRF-44073, Packaging of Food in Flexible Pouches, in 

effect on the date of the solicitation. 

9.4 Product examination. FOR USDA PROCUREMENTS ONLY. When required in the 

solicitation, contract, or purchase order, USDC shall conduct the following product 

examinations. All sampling for inspection and determination of acceptability shall be done in 

accordance with provisions set forth in the latest versions of the American National Standards 

Institute, ANSI/ASQC Z1.4. Defects found during inspection shall be classified in accordance 

with Tables III through VIII at the inspection levels acceptable quality levels (AQLs) as shown 
A-A-20158E 

7 

below. AQLs shall be expressed in defects per hundred units. The lot size shall be expressed in 

cans or pouches. 

TABLE II. Inspection levels and acceptance numbers

Table Inspection level 1/ AQL 

 Major Minor

III S3 ---- 6.5 

IV S3 ---- 6.5 

V S3 ---- 10.0 

VI S3 ---- 6.5 

VII S3 1.5 6.5 

VIII S2 1.5 6.5 

1/ Sample shipping containers shall be selected randomly on a proportionate basis from not less 

than 90 percent of the codes listed in a lot. In the event that the referenced levels result in a 

sample size that is too small to provide for sampling 90 percent of the codes in a lot, a level 

sufficiently large to accommodate this requirement shall be selected. Not more than one 

primary container per shipping container shall be examined for the defects within the tables 

listed in Table II. 

The sample unit for USDC Inspection is the contents of one can or pouch. For sampling 

purposes, the maximum lot size will be the quantity of product produced on a single line during 

an eight hour production shift. The lot size may be reduced by the USDC inspector if necessary. 

If a plant operates two or more lines under inspection simultaneously, the products from each line 

will be inspected as separate lots. Also, if a plant wishes to extend the processing day beyond a 

normal eight hour shift, the product produced after the end of the eight hour shift will be 

inspected as a new lot. For labeling and identification purposes, production lots shall be 

numbered in sequence. For purposes of lot identification, in addition to the requirements 

contained in 21 CFR Part 113, a code change will be necessary when a shift concludes or a new 

shift begins. 

If a plant operates more than one line under inspection, it may be necessary to assign an inspector 

to each line. This is to enable the inspector to have sufficient time to perform a sanitation 

inspection, examination for product characteristics, condition of container examination, etc. and 

still have sufficient time to observe the materials being processed to ensure their suitability for 

processing. 
A-A-20158E

8 

The contractor shall obtain a USDC Certificate of Inspection which state(s) the product meets all 

requirements of this CID. 

TABLE III. Examination for net weights and flesh percentages 2/, 3/, 4/, 5/ 

Category Defect

Minor

201 A 198 g (7.0 oz) or less can or pouch - more than 7.1 g (1/4 oz) under specified 

net weight. Over 201 g (7.1 oz) to 369 g (13.0 oz) can or pouch - more than 14.2 

g (1/2 oz) under specified weight. A 1.22 kg (43.0 oz) pouch - more than 28 g (1 

oz) under specified weight. A 1.88 kg (66.5 oz) can - more than 28 g (1 oz) under 

specified net weight. 2/ 3/ 4/ (Style a, b, c). 

202 Pouch contains less the 95 percent fish flesh (Style c only). 5/

2/ Failure of lot average net weight to meet specified net weight shall be basis for rejection of 

the entire lot. 

3/ Report results to the nearest 0.1 g (0.004 oz). 

4/ Net weight for pouched product and fish flesh percentage for pouched product will be 

determined as follows: 

 Weigh sealed pouch. 

 Empty contents into a No. 20 sieve. 

 Allow the product in the sieve to drain for 2 minutes, weigh and record as drained weight. 

 Clean and dry the pouch. 

 Weigh the empty pouch. 

 Deduct the weight of the empty pouch from the weight of the sealed pouch, and record as 

net weight. 

 Deduct the drained weight from the net weight and calculate the percent of fish flesh. 

5/ Failure of lot average to meet the specified 95 percent fish flesh requirement shall be basis 

for rejection of the entire lot. 
A-A-20158E 

9 

TABLE IV. Examination for vacuum requirements (not required for pouch)

Category Defect

Minor

201 Vacuum less than 1 inch 6/

6/ Military agencies may specify alternate vacuum requirements in the contract as needed. 

TABLE V. Examination of pieces and patches (not required for pouch)

Category Defect

Minor

201 Pink salmon only. More than 4 pieces and 1 patch in cans less than or equal to 

454 g (16 oz). More than 12 pieces and 1 patch in 1,814 g (64 oz) cans. 7/

All other canned salmon. More than 3 pieces and 1 patch in cans less than or 

equal to 454 g (16 oz). More than 12 pieces and 1 patch in 1,814 g (64 oz) cans. 

7/

7/ A patch is a small portion of salmon which is added, if necessary, to complete the fill of the 

container. A patch is any small portion less than 28 g (1 oz). 

TABLE VI. Product defects

 Category Defect

Critical Major Minor

1 Flesh showing evidence of true honeycombing or the presence of 

flavors and/or odors of decomposition such as, but not limited to, sour 

and rancid, or other flavors and odors of decomposition. 8/

2 Presence of chemicals, glass, or metal particles, animal excreta, 

struvite crystals or similar extraneous material which could harmfully 

affect or contaminate the product. 8/ 
A-A-20158E

10 

TABLE VI. Product defects (continued)

 Category Defect

Critical Major Minor

 101 Presence of objectionable flavors or odors such as, but not limited to, 

burnt, scorched, overcooked, stale, or other objectionable flavors or 

odors, or flavors or odors of watermarking (hominy, muddy). 9/

 102 Presence of objectionable foreign materials such as, but not limited to 

rust, wood, hair, dirt, or insects or insect parts either singly or in 

combination. 

 103 Bones hard, not soft and friable. 10/

 104 Species of salmon not as specified. 

 105 Evidence of freezing and/or slacking (thawing) as indicated by the 

presence of more than a moderate amount of curd or other factors 

(canned products only). 

 106 Pouch salmon not produced from deep skinned salmon fillets (Style c 

only). 

 107 Style, packing media, or flavor, not as specified in contract. 

 201 Presence of watermarking indicated by the color change of the normal 

white area (i.e., belly) to another color characteristic of the species 

(Style a only). 

 202 Presence of gills, fins, or viscera. 

 203 Color of flesh not characteristic of species. 

 204 Color of oil not characteristic of species. 

 205 Texture of fish not characteristic of species.

 206 Presence of skin and/or backbone (Style b only). 11/ 
A-A-20158E 

11 

TABLE VI. Product defects (continued)

 Category Defect

Critical Major Minor

 207 Presence of skin (not deep skinned) or bones (Style c only). 

 208 Presence of blood clots, mutilated areas, or bruises. 12/

 209 Sulfide blackening (canned product only). 

____________________________________________________________________________ 

8/ These are regarded as critical defects and their finding will be cause for rejection of the entire 

lot. 

9/ Do not include flavors and odors of decomposition.

10/ Hard bones are those which are not soft or friable. Bones are soft and friable if the vertebrae 

are easily crushed when pressed between thumb and fingers. Bones should be brittle and 

breakable with slight distorting finger pressure. Thermal processing records should be 

carefully reviewed and process authorities should be consulted if necessary. 

11/ Minor 206 is a defect if the skin and backbone is not removed in accordance with good 

manufacturing practices. If the majority of sample units are defects, the lot may be relabeled 

as Style a. 

12/ Mutilated areas are areas of flesh which are not physically intact due to mechanical or 

predatory damage. Blood clots or bruises are those, which detract from the appearance of the 

product. Minute blood streaks or blood spots that do not materially affect the appearance are 

not a defect. 

TABLE VII. Can interior enamel coating defects (cans only)

 Category Defect

Major Minor

101 Missing enamel coating. 
A-A-20158E

12 

TABLE VII. Can interior enamel coating defects (cans only) (continued)

 Category Defect

Major Minor

102 Blistered or softened enamel coating, areas which can be peeled by 

fingertip (not fingernail abrasion). 

103 Enamel coating with internal rust stains. 

 201 Enamel coating with bare areas (other than scratches). 13/ 

 202 Enamel coating that is dirty, stained or smeared with foreign material. 

______________________________________________________________________________ 

13/ A line of solder along the side seam shall not be considered a defect. 

Testing for sodium content. The composite for testing for sodium content shall be a composite 

of 680 g (24 oz) of product. The minimum number of sample units to use for deriving the 

composite for sodium content is twelve sample units. The sample units shall represent all the 

codes selected for product evaluation. Equal amounts of product will be taken from each 

selected sample unit and from each code. If the sample size is too small to provide for sampling 

all codes, more sample units may be selected with less product taken from each can. 

At least two tests from a composite sample shall be performed and the results averaged. The test 

results for sodium shall be reported to the nearest mg per 100 g. 

Failure to meet sodium levels specified in the solicitation, contract, purchase order, or CID shall 

be basis for rejection of the entire lot. 

10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be 

commercial unless otherwise specified in the solicitation, contract, or purchase order. 

11. USDC INSPECTION NOTES. When 9.3 is specified in the solicitation, contract, or 

purchase order, USDC certification shall include evaluation of the quality and condition of 

samples of packaged salmon products, and compliance with requirements in the following 

areas: 
A-A-20158E 

13 

 - Salient characteristics (Sec. 5). 

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

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

select samples and submit them to the National Analytical Services, Seafood Inspection 

Program for analysis. 

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

order). 

12. REFERENCE NOTES. 

12.1 USDC certification contacts. For USDC certification, contact the nearest USDC Seafood 

Inspection Region Office listed below. 

Northeast Region Inspection Office Southeast Region Inspection Office 

NOAA Fisheries NOAA Fisheries 

55 Great Republic Drive 9887 4th Street North, Suite 220 

Suite 01-500 St. Petersburg, FL 33702 

Gloucester, MA 01930 Telephone (727) 570-5383 

Telephone (978) 281-9228 Fax (727) 570-5387 

Fax (978) 281-9134, (978) 281-9125 

Western Region Inspection Office 

NOAA Fisheries 

Building 32, Room 286A 

7600 Sand Point Way N.E. 

Seattle, WA 98115-6349 

Telephone (206) 526-4259 

Fax (206) 526-4265

12.2 Analytical testing and technical information. For USDC technical information on 

analytical testing, contact the Technical Services Branch, USDC Seafood Inspection

Program, 55 Great Republic Drive, Gloucester, MA 01930, telephone (978) 281-9392, or 

via E-mail: John.Creeden@noaa.gov. 

12.3 Sources of documents.

12.3.1 Sources of information for nongovernmental documents are as follows: 

Copies of the Official Methods of Analysis of the AOAC International, either printed or on CDROM versions, may be obtained from: AOAC International, 481 North Frederick Avenue, 

Suite 500, Gaithersburg, MD 20877-2417, telephone (301) 924-7077 or (800) 379-2622. 

Internet address: www.aoac.org. 
A-A-20158E

14 

Copies of the latest version of ANSI/ASQC Z1.4 Sampling Procedures and Tables for Inspection 

by Attributes, may be obtained from: American Society for Quality, 600 North Plankinton 

Avenue, Milwaukee, WI 53201, telephone (800) 248-1946. Internet address: www.asq.org. 

12.3.2 Sources of information for governmental documents are as follows:

Applicable provisions of the Fair Packaging and Labeling Act are contained in 16 CFR Parts 500 

to 503 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 371954, Pittsburgh, PA 15250-7954. Credit card (Visa, MasterCard, 

Discover/NOVUS, and American Express) purchases may be made by calling the 

Superintendent of Documents at (866) 512-1800, (202) 512-1803 or on the Internet at: 

http://www.gpoaccess.gov/nara/index.html. 

Copies of FDA, Center for Food Safety and Applied Nutrition, Fish and Fisheries Products 

Hazards and Controls Guidance are available on the Internet at: 

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocument

s/Seafood/FishandFisheriesProductsHazardsandControlsGuide/default.htm. 

Copies of MIL-PRF-44073 are available from: Standardization Documents Order Desk, 

Document Automation and Production Service, 700 Robbins Avenue, Building 4D, 

Philadelphia, PA 19111-5094 or on the Internet at: http://assist.daps.dla.mil/quicksearch/. 

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

available from: Branch Chief, PPB, FV, AMS, USDA, STOP 0247, 1400 Independence Ave., 

SW, Washington, DC 20250-0247, telephone (202) 720-9939, Fax (202) 690-1527, via Email: FQAStaff@ams.usda.gov or on the Internet at: http://www.ams.usda.gov/FQAS.

Copies of “USDC Participants List for Firms, Facilities and Products” or other information 

regarding policy and procedures of the USDC Seafood Inspection Program; beneficial comments, 

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

document are available from and/or provided to: U.S. Department of Commerce, National 

Oceanic and Atmospheric Administration, Seafood Inspection Program, 1315 East-West 

Highway, Silver Spring, Maryland 20910, telephone (301) 713-2355, Fax (301) 713-1081, or 

on the Internet at: http://www.seafood.nmfs.noaa.gov/.

Military activities may obtain copies of this CID from: Standardization Documents Order 

Desk, Document Automation and Production Service, 700 Robbins Avenue, Building 4D, 

Philadelphia, PA 19111-5094 or on the Internet at: http://assist.daps.dla.mil/quicksearch/. 
A-A-20158E 

15 

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES: 

Military Coordinating Activity DOJ - BOP 

 HHS - NIH, HIS, FDA 

 Army - GL USDA - FV 

 VA - OSS 

Custodians DOC - NOAA 

 Army - GL PREPARING ACTIVITY:

 Navy - SA DOC - NOAA 

 Air Force - 35 

Review Activities

 Army - MD, QM 

 Navy - MC 

 DLA - SS 

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

of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental 

status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or a part of an 

individual's income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) 

Persons with disabilities who require alternative means for communication of program information (Braille, large 

print, audiotape, etc.) should contact USDA's TARGET Center at (202) 720-2600 (voice and TDD). To file a 

complaint of discrimination write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., 

Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). USDA is an equal 

opportunity provider and employer.