FSC 8915 

METRIC 

A-A-20191E 

June 21, 2021 

SUPERSEDING

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September 30, 2010 

COMMERCIAL ITEM DESCRIPTION

CARROTS, FRESH, READY-TO-EAT OR READY-TO-USE

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers ready-to-eat or ready-to-use, fresh carrots (carrots), 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.1

2. PURCHASER NOTES.

2.1 Purchasers must specify the following: 

• Type(s), style(s), size(s), purpose(s), and agricultural practice(s) required of fresh, ready-toeat or ready-to-use carrots (Sec. 3).

• When analytical requirements are different than specified (Sec. 7.1).

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

• Manufacturer’s/distributor’s certification (Sec. 10.4) or USDA certification (Sec. 10.5).

2.2 Purchasers may specify the following: 

• Good Agricultural Practices (GAP) Audit (Sec. 10.1). 

• Food Defense (Sec. 10.2) and Manufacturer’s Quality Assurance (Sec. 10.3) Purchaser must 

specify 10.4 or 10.5. In addition, purchaser may specify 10.1 or one of the following 

combinations: 10.2 with 10.3.1, 10.2 with 10.3.2, 10.3 with 10.3.1, OR 10.3 with 10.3.2. 

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

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

specified in the solicitation, contract, or purchase order.

1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs. 
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Types, styles, sizes, purposes, and agricultural practices of fresh, ready-to-eat or ready-touse carrots2

Type I - Unpeeled

Type II - Peeled

Style A - Whole - carrot must not be less than 2.54 centimeters (cm) (1 inches (in)) or more 

than 6.35 cm (2-1/2 in) in diameter and must not be less than 12.7 cm (5 in) in length

Style B - Diced - cube-shaped units

Size 1 - 0.635 x 0.635 x 0.635 cm (1/4 x 1/4 x 1/4 in)

Size 2 - 0.953 x 0.953 x 0.953 cm (3/8 x 3/8 x 3/8 in)

Size 3 - 1.27 x 1.27 x 1.27 cm (1/2 x 1/2 x 1/2 in)

Size 4 - 0.318 x 0.318 x 0.318 cm (1/8 x 1/8 x 1/8 in)

Size 5 - Other (as specified by the purchaser)

Style C - Shredded - cut shreds

Size 1 - 5.08 x 0.159 cm (2 x 1/16 in)

Size 2 - 5.08 x 0.318 cm (2 x 1/8 in)

Size 3 - 10.16 x 0.318 cm (4 x 1/8 in)

Size 4 - Other (as specified by the purchaser)

Style D - Baby-cut - 5.08 cm (2 in) in length

Size 1 - 0.953 to 1.75 cm diameter (3/8 to 11/16 in diameter)

Size 2 - 1.43 to 2.06 cm diameter (9/16 to 13/16 in diameter)

Size 3 - 1.59 to 2.22 cm diameter (5/8 to 7/8 in diameter)

Size 4 - Other (as specified by the purchaser)

Style E - Coin-cut (sliced) - coin shaped cut at right angles to the longitudinal axis

Size 1 - 1.27 to 3.18 cm diameter, 0.635 cm thick (1/2 to 1-1/4 in diameter, 1/4 in thick)

Size 2 - 2.22 to 3.49 cm diameter, 0.635 cm thick (7/8 to 1-3/8 in diameter, 1/4 in thick)

Size 3 - 1.91 to 3.49 cm diameter, 0.318 cm thick (3/4 to 1-3/8 in diameter, 1/8 in thick)

Size 4 - Other (as specified by the purchaser)

Style F - Crinkle-cut coin shaped - cut at right angles to the longitudinal axis with ridges on 

the surface of the carrot

Size 1 - 1.27 to 3.18 cm diameter, 0.635 cm thick (1/2 to 1-1/4 in diameter, 1/4 in thick)

Size 2 - 2.22 to 3.49 cm diameter, 0.635 cm thick (7/8 to 1-3/8 in diameter, 1/4 in thick)

Size 3 - Other (as specified by the purchaser)

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.
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Style G - Bias-cut - cut at approximately a 30° angle

Size 1 - 1.27 to 3.18 cm diameter, 0.635 cm thick (1/2 to 1-1/4 in diameter, 1/4 in thick)

Size 2 - 2.22 to 3.49 cm diameter, 0.635 cm thick (7/8 to 1-3/8 in diameter, 1/4 in thick)

Size 3 - 2.22 to 3.18 cm diameter, 0.476 cm thick (7/8 to 1-1/4 in diameter, 3/16 in thick)

Size 4 - Other (as specified by the purchaser)

Style H - Wedges - cut longitudinally into triangle shape

Size 1 - 0.635 to 1.27 cm diameter, 5.08 cm length (1/4 to 1/2 in diameter, 2 in length)

Size 2 - Other (as specified by the purchaser)

Style I - Matchstick shaped

Size 1 - 0.318 cm width, 5.08 cm length (1/8 in width, 2 in length)

Size 2 - Other (as specified by the purchaser)

Style J - Julienne - thin strips

Size 1 - 0.318 cm width x 5.08 cm length x 0.318 cm thick (1/8 in width, 2 in length, 1/8 in 

thick)

Size 2 - Other (as specified by the purchaser)

Style K - Plugs (chunk) - sliced crosswise across the longitudinal axis

Size 1 - 1.91 to 2.54 cm diameter, 10.16 cm length (3/4 to 1 in diameter, 4 in length)

Size 2 - 1.91 to 3.18 cm diameter, 10.16 cm length (3/4 to 1-1/4 in diameter, 4 in length)

Size 3 - 3.18 to 5.72 cm diameter, 10.16 cm length (1-1/4 to 2-1/4 in diameter, 4 in length)

Size 4 - Other (as specified by the purchaser)

Style L - Sticks - longitudinally cut lightly peeled strips

Size 1 - 0.635 cm diameter, 9.53 to 10.16 cm length (1/4 in diameter, 3-3/4 to 4 in length)

Size 2 - 0.953 cm diameter, 9.53 to 10.16 cm length (3/8 diameter, 3-3/4 to 4 in length)

Size 3 - Other (as specified by the purchaser)

Style M - Whole peeled without top

Size 1 - 2.22 to 3.81 cm diameter 15.24 to 20.32 cm length (7/8 to 1-1/2 in diameter, 6 to 8 in 

length)

Size 2 - 3.81 to 4.45 cm diameter, 15.24 to 21.59 cm length (1-1/2 to 1-3/4 in diameter, 6 to 

8-1/2 in length)

Size 3 - Other (as specified by the purchaser)

Purpose i - Ready-to-Eat

Purpose ii - Ready-to-Use

Agricultural practice a - Conventional

Agricultural practice b - Organic
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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 carrots must be minimally processed in accordance with Current Good 

Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

(21 Code of Federal Regulations (CFR) Part 117).

5.2 Food defense. The carrots must be processed and transported in accordance with Mitigation 

Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121). This regulation

identifies 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 carrots are specified in the solicitation, contract, or 

purchase order, the carrots 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. The carrots must be kept under refrigeration to maintain quality. Unless 

otherwise recommended, preparation, storage, and delivery temperatures must not be lower than 

0°C (32°F) but not more than 3.3°C (38°F).

5.5 Shelf life. The Type I (unpeeled), Style A (whole) carrots must have a minimum of 21 days 

shelf life. The Type II (peeled), Styles B through M must have a minimum of 14 days shelf life.
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6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Ready-to-Eat. Product intended for consumption by the general public and to be 

consumed directly from the container without washing or other preparation.

6.1.2 Ready-to-Use. Product is intended for consumption by the general public and to be 

consumed after additional processing such as but not limited to washing or cooking by the end 

user.

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(a)) unless exempted by 21 CFR §101.100.

6.3 Ingredients.

6.3.1 Raw ingredients. The carrots must be in accordance with the U.S. Standards for Grades 

of Topped Carrots3.

6.3.2 Additional processing ingredients. When used, all additional ingredients must meet the 

standards specified in the Food Chemicals Codex (FCC) or, in the absence of FCC specification 

at a minimum, meet the specifications for quality set by the U.S. Pharmacopeia (USP)-National 

Formulary. 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 Food and Drug Administration (FDA).

6.3.3 Preparation. The carrots must be clean and sound. Products must be prepared from the 

fresh root of the carrot plant (Daucus carota) by washing with potable water, sorting, peeling, 

trimming, and cutting in accordance with good commercial practice.

6.4 Finished product.

6.4.1 Flavor and aroma. The carrots of any style must possess good normal flavor and aroma. 

The carrots must be free from objectionable flavors and odors of any kind.

6.4.2 Color. The carrots must possess a fairly well homogeneous orange, orange red, or orange 

scarlet, scarlet, maroon, purple, or white color over practically the entire surface and be free from 

discoloration which more than slightly affect the appearance of the product. White color that 

disappears after a quick rinse with cold potable water prior to serving is acceptable. 

3

 U.S. Standards for Grades of Topped Carrots is available at: https://www.ams.usda.gov/sites/default/files/media/ToppedCarrotsStandards.pdf.
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6.4.3 Texture. The carrots must be crisp and firm, but not tough, fibrous, or mushy and possess 

a practically uniform texture. 

6.4.4 Size and shape. 

Styles Requirements

Whole, unpeeled Must meet the requirements of U.S. No. 1, unless 

otherwise specified, of the U.S. Standard for 

Grades of Topped Carrots 

Diced, Baby-cut, Coin-cut, Crinkle-cut, 

Bias-cut, Wedges, Matchstick, Julienne, 

Plugs, Sticks, Whole peeled without top 

No more than 15 percent by weight may be other 

shapes and sizes

Shredded No more than 15 percent by weight may be less 

than 1.27 cm (1/2 in) pieces for 5.08 cm (2 in) 

length and 2.54 cm (1 in) pieces for 10.16 cm 

(4 in) length 
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6.4.5 Defects. Defects include soft rot, green ends, cracks, discolored spots, moldy spots, and 

fibrous texture. 

Defects (for styles as indicated) Requirements

Whole, unpeeled Must meet the requirements of U.S. No. 1, unless 

otherwise specified, of the U.S. Standards for 

Grades of Topped Carrots 

Diced, Shredded, Plugs, Julienne, 

Matchstick

No more than 10 percent by weight may be 

allowed for defects including not more than 1 

percent for carrots by soft rot 

Baby-cut No more than 10 percent by weight may be 

allowed for defects including cracks greater than 

2.54 cm (1 in) and not more than 1 percent for 

carrots by soft rot 

Coin-cut, Crinkle-cut, Bias-cut, Sticks, 

Wedges, Whole peeled without top 

No more than 10 percent by weight may be 

allowed for defects including cracks greater than 

1.27 cm (1/2 in) from center of carrot and not 

more than 1 percent for carrot by soft rot 
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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 carrots must conform to those in Table I: 

TABLE I. Analytical and microbiological requirements

Test Requirements 

Salmonella Must be negative 

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

per gram (g) or less than 3 per g using Most 

Probable Number (MPN) technique4

Non-O157:H7 Shiga toxin E. coli (STEC) Less than 10 CFU per g of less than 3 per g 

using MPN technique4

Coagulase positive 

 Staphylococcus aureus 

Less than 10 CFU per g or less than 3 per g 

using MPN technique4

Listeria monocytogenes Must be negative 

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

(Sec. 10.4) or USDA certification (Sec. 10.5).

7.3 USDA verification procedures. When USDA certification (Sec. 10.5) 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 

Association of Official Analytical Collaboration (AOAC) International Official Methods of 

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

Salmonella AOAC 2013.09, 2004.03, 

996.08, 967.25, 967.27 or 

Sec. C-7, Ch 55

Must be reported as positive or 

negative 

E. coli AOAC 966.23, 966.24, 

991.14 or Sec. C, D, F, Ch 

45

Must be reported to the nearest CFU 

per g or the nearest MPN per g

Non-O157:H7 STEC Ch 4a: Diarrheagenic 

Escherichia coli5

 or U.S. 

Food Emergency Response 

Network (FERN) SOP No: 

FERN-MIC.0003.00a-d6

Must be reported to the nearest CFU 

per g or the nearest MPN per g

Coagulase positive 

 Staphylococcus aureus 

AOAC 2003.07, 975.55, 

987.09 or Direct Plate 

Count, Ch 125 

Must be reported to the nearest MPN 

per g or the nearest CFU per g

Listeria monocytogenes AOAC 2016.08, 995.22, 

997.03, 2004.02 or Sec. C, 

D, E, Ch 105

Must be reported as positive or 

negative 

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

distributor must certify that the carrots provided meet the salient characteristics of this CID, 

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

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

proof of conformance. 

9. REGULATORY REQUIREMENTS. The delivered carrots 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 carrots in the commercial 

5 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. 6 SOP No: FERN-MIC.0003.00a-d, “Procedures for the Detection of Shiga-toxin Escherichia coli (STEC), serotype O157 and non-O157 in 

Food” is available at: https://www.fernlab.org/ . 
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marketplace. Delivered carrots 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, and Crustacean shellfish or those in 

effect on the date of the solicitation, contract, or purchase order. When the carrots are used for 

the Child Nutrition (CN) Programs, the carrots must comply with all applicable provisions of 

those programs.

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.4 or 10.5. In 

addition, purchaser may specify 10.1 or one of the following combinations: 10.2 with 10.3.1, 

10.2 with 10.3.2, 10.3 with 10.3.1, OR 10.3 with 10.3.2.

10.1 GAP audit verification program. When required in the solicitation, contract, or purchase 

order, a GAP audit must be conducted by USDA, Agricultural Marketing Service (AMS). A 

GAP audit must be performed at the site where the carrots are grown and at the packing house 

where the carrots are packed. The audit program consists of one initial audit, and at least one 

unannounced audit depending on how long the facility is in operation during a growing season. 

The purpose of the GAP audit verification program is to demonstrate that the participating 

company is adhering to generally recognized GAP principles. 

10.2 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.

10.2.1 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).

10.2.2 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 
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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).

10.3 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.

10.3.1 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).

10.3.2 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.

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

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

meet the analytical requirements specified in Sec.7 of this CID.

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

product quality and acceptability or both be determined, the USDA, AMS, SCP, SCI Division 

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

acceptability of the carrots in accordance with SCI Division procedures, which include selecting 

random samples of the carrots, evaluating the samples for conformance with the salient 

characteristics and analytical requirements of this CID and other contractual requirements, and 

documenting the findings on official SCI Division score sheets and/or certificates. In addition, 

when required in the solicitation, contract, or purchase order, SCI Division inspectors will 

examine the carrots for conformance to the Standards for Condition of Food Containers (7 CFR 

Part 42) in effect on the date of the solicitation. 
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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. 10.5 is specified in the solicitation, contract, 

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

of samples of carrots and compliance with requirements in the following areas:

• Processing guidelines (Sec. 5).

• Salient characteristics (Sec. 6).

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

(Sec.7). When USDA analytical testing is specified, SCI Division inspection personnel must 

select samples and submit them to the USDA, AMS, Science and Technology Program 

(S&TP) laboratory for analysis.

• Packaging requirements (Sec. 11 or as specified in the solicitation, contract, or purchase 

order).

13. REFERENCE NOTES.

13.1 USDA services.

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

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

SCIinspectionoperations@usda.gov.

13.1.2 USDA FDSS, plant survey, and PSA. For a USDA FDSS, plant survey, and PSA 

contact the Chief, Auditing Services Branch, SCI Division, SCP, AMS, USDA, Room 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.

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

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

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

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

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

AMS, S&T, National Science Laboratory, 801 Summit Crossing Place, Suite B, Gastonia, 

NC 28054.
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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 Operating Procedure No: FERN-MIC.0003.00a-d, “Procedures for the 

Detection of Shiga-toxin Escherichia coli (STEC), serotype O157 and non-O157 in Food” is 

available from U.S. FERN website at https://www.fernlab.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 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 FDA Bacteriological Analytical Manual (BAM) 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 U.S. standards and inspection instructions for fruits, vegetables, and other specialty 

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

http://www.ams.usda.gov/grades-standards and

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

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.