FSC 8910

A-A-20364

April 24, 2013

COMMERCIAL ITEM DESCRIPTION

YOGURT

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers yogurt, packed in commercially acceptable containers, 

suitable for use by Federal, State, local governments and other interested parties.

2. PURCHASER NOTES.

2.1. Purchasers shall specify the following:

- Type(s), class(es), flavor(s), sweetener(s), packaging, size(s), fortification(s), process(es), 

distribution and storage option(s), and agricultural practice(s) of yogurt required (Sec. 3).

- When salient characteristics need to be verified (Sec. 6).

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

- When microbiological requirements are different than specified (Sec. 7.2).

- When analytical requirements need to be verified (Sec. 7.3).

- Manufacturer’s quality assurance and plant survey (Sec. 10.1). 

- Manufacturer’s/distributor’s certification (Sec. 10.2) or USDA certification 

(Sec. 10.3).

2.2. Purchasers may specify the following:

- Subtype(s), flavor style(s), topping(s), granola style(s), and dried fruit style(s) (Sec. 3).

- When quality requirements of the yogurt shall be defined through a bid sample (Sec. 6.3).

- Special labeling and packaging requirements (Sec. 11).

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

in the solicitation, contract, or purchase order.

Types, subtypes, classes, flavors, flavor styles, sweeteners, toppings, granola styles, dried 

fruit styles, packaging, sizes, fortification, processes, distribution and storage options, and 

agricultural practices.

1

Type I - Regular

 1 Not all options are available from all manufacturers. Check with manufacturer/distributor for availability.

METRIC
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Type II - High protein

Subtype A - Strained

Subtype B - Not strained

Type III - Drinkable

Type IV - Combinations of above (as specified by the purchaser)

Type V - Other (as specified by the purchaser)

Class A - Yogurt (21 CFR § 131.200).

Class B - Lowfat yogurt2 (21 CFR § 131.203) and/or yogurt with a low fat nutrient

content claim3

(21 CFR § 101.62(b)(2)(i)(A)).

Class C - Nonfat yogurt4 (21 CFR § 131.206) and/or yogurt with a fat free nutrient

content claim5(21 CFR § 101.62(b)(1)(i)).

Class D - Other (as specified by the purchaser) (Shall comply with 21 CFR § 130.10,

Requirements for foods named by use of a nutrient content claim and a

standardized term and 21 CFR § 101.13 Nutrient content claims – general

principles).

Flavor 1 - Plain/non-flavored

Flavor 2 - Fruit flavored (e.g. blueberry, strawberry, raspberry, peach)

Flavor style a - Blended/stirred/set

Flavor style b - Flavor-on-bottom (sundae-style)

Flavor style c - Flavor-on-side (separate compartment)

Flavor style d - Flavor-on-top

Flavor 3 - Dessert flavored (e.g. vanilla, chocolate, key lime pie, cheesecake)

Flavor style a - Blended/stirred/set

Flavor style b - Flavor-on-bottom (sundae-style)

Flavor style c - Flavor-on-side (separate compartment)

Flavor style d - Flavor-on-top

Flavor 4 - Other (as specified by the purchaser)

Sweetener a - Nutritive carbohydrate sweetener (including, but not limited to, sugar, 

evaporated cane syrup, maple sugar, and honey) 

Sweetener b - Nonnutritive sweetener (including, but not limited to, aspartame,

sucralose, and acesulfame K)6

 2 Lowfat yogurt shall contain not less than 0.5 percent or more than 2 percent milkfat. 3 Yogurt with a lowfat nutrient content claim shall have no more than 3 g of fat per 225g of yogurt. 4 Nonfat yogurt shall contain less than 0.5 percent milkfat. 5 Yogurt with a nonfat nutrient content claim shall contain less than 0.5 percent fat per 225g of yogurt. 6 Shall comply with 21 CFR § 130.10, Requirements for foods named by use of a nutrient content claim and a standardized term and 21 CFR § 

101.13, Nutrient content claims – general principles.
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Sweetener c - Combination of nutritive and nonnutritive sweeteners6

Sweetener d - No sweetener

Topping I - Granola

Granola style A - Plain

Granola style B - With fruit

Granola style C - With nuts

Granola style D - With seeds (e.g. sunflower)

Granola style E - Other (as specified by the purchaser)

Topping II - Candy

Topping III - Dried fruit

Dried fruit style A - Single fruit

Dried fruit style B - Mixed fruit

Topping IV - Cookie/Cookie bits

Topping V - Cereal

Topping VI - Other (as specified by the purchaser)

Packaging 1 - Cup

Size a - 85.05 g (3 oz)

Size b - 113.40 g (4 oz)

Size c - 150.00 g (5.3 oz)

Size d - 170.00 g (6 oz)

Size e - 198.45 g (7 oz)

Size f - 225.00 g (8 oz)

Size g - 454.00 g (16 oz)

Size h - 500.00 g (17.6 oz)

Size i - 878.85 g (31 oz)

Size j - 979.84 g (32 oz)

Size k - Other (as specified by the purchaser)

Packaging 2 - Flexible tube

Size a - 63.79 g (2.25 oz)

Size b - Other (as specified by the purchaser)

Packaging 3 - Flexible pouch

Size a - 141.75 g (5 oz)

Size b - Other (as specified by the purchaser)

Packaging 4 - Bottle

Size a - 87.88 g (3.1 oz)

Size b - Other (as specified by the purchaser)
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Fortification i - Vitamin A

Fortification ii - Vitamin D

Fortification iii - Vitamin A and vitamin D

Fortification iv - No fortification

Fortification v - Other (as specified by the purchaser)6

Process I - Not heat treated after culturing (contains live and active yogurt

cultures)

Process II - Heat treated after culturing (does not contain live and active yogurt

cultures)

Distribution and storage A - Refrigerated distribution required

Distribution and storage B - Refrigerated distribution not required

Agricultural process 1 - Conventional

Agricultural process 2 - Organic (7 CFR Part 205)

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

products shall 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 yogurt shall be processed in accordance with Current Good 

Manufacturing Practices (21 CFR Part 110). 

5.2. Food security. The yogurt shall be processed and transported in accordance with the Food 

and Drug Administration’s (FDA’s) Guidance for Industry: Food Producers, Processors, and 

Transporters: Food Security Preventive Measures Guidance.7 This guidance 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 security 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 postproduction finished product.

 7 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm
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5.3. Organic yogurt. When organic yogurt is specified in the solicitation, contract, or purchase 

order, the yogurt shall 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 shall be provided to verify that the product was processed and 

handled in accordance with the USDA organic regulations. 

6. SALIENT CHARACTERISTICS.

6.1. Definitions.

6.1.1. Regular. Shall conform to the Standard of Identity for yogurt (21 CFR § 131.200), 

lowfat yogurt (21 CFR § 131.203), or nonfat yogurt (21 CFR § 131.206).

6.1.2. High protein. Shall conform to the Standard of Identity for yogurt (21 CFR § 131.200), 

lowfat yogurt (21 CFR § 131.203), or nonfat yogurt (21 CFR § 131.206) and shall meet the FDA 

requirements for a “high” nutrient content claim for protein (21 CFR § 101.54(b)(1)). 

6.1.3. Strained. Shall conform to the Standard of Identity for yogurt (21 CFR § 131.200), 

lowfat yogurt (21 CFR § 131.203), or nonfat yogurt (21 CFR § 131.206) and shall have achieved 

a high protein content solely through the removal of a portion of the whey and water.

6.1.4. Not strained. Shall conform to the Standard of Identity for yogurt (21 CFR § 131.200), 

lowfat yogurt (21 CFR § 131.203), or nonfat yogurt (21 CFR § 131.206) and may achieve a high 

protein content through addition of dairy protein ingredients provided by FDA’s standard for 

yogurt.

6.1.5. Drinkable. Shall conform to the Standard of Identity for yogurt (21 CFR § 131.200), 

lowfat yogurt (21 CFR § 131.203), or nonfat yogurt (21 CFR § 131.206), and shall be a stable 

suspension with a low viscosity.

8,9

6.2. Finished product.

6.2.1. Flavor. The yogurt shall have a pleasantly tart or sour flavor. The yogurt shall be free 

from undesirable flavors such as bitter, rancid, or oxidized. Flavored yogurt (e.g. strawberry, 

blueberry, and coffee) shall have proper characterizing fruit or flavoring used to provide a 

distinct recognizable flavor level. 

6.2.2. Body and texture. The Type I, Regular, shall be a smooth, uniform, viscous gel. The 

Type II, High protein, shall be a smooth, thick, uniform gel and shall be thicker than Type I. The 

 8 Handbook of Food and Beverage Fermentation Technology (Food Science and Technology, Vol. 134). (2004). Edited by Y.H. Hui, Lisbeth 

Meunier-Goddik, Jytte Josephsen, and others. 9 Manufacturing Yogurt and Fermented Milks, 2nd ed. (2013). Edited by Ramesh C. Chandan and Arun Kilara.
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Type III, Drinkable, shall have a runny texture and shall be thinner than Type I. The yogurt shall 

be free from lumps (except for fruit), free from graininess, and without excessive whey 

separation. 

6.3. Quality requirements and bid sample. When required in the solicitation, contract, or 

purchase order, the quality requirements for the yogurt shall be defined at the discretion of the 

purchaser based on a reference or bid sample product and a mutual agreement between the 

parties involved.

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the milkfat, milk solids not fat, vitamin A, and vitamin D shall meet the levels 

specified in the standard of identity for the appropriate class (21 CFR § 131.200, 21 CFR § 

131.203, or 21 CFR § 131.206).

7.2. Microbiological requirements. Unless otherwise specified in the solicitation, contract, or 

purchase order, the microbiological requirements shall comply with those specified in the Grade 

“A” Pasteurized Milk Ordinance (PMO) in effect on the date of the solicitation, contract, or 

purchase order.

10

7.3. Product verification. When USDA verification of analytical requirements is specified in 

the solicitation, contract, or purchase order, analytical testing shall be performed on a composite 

sample. Subsamples shall be a minimum of one container and shall contain the appropriate 

number of containers to yield a 227 g (8 oz) sample when composited.

7.4. Analytical testing. When specified in the solicitation, contract, or purchase order, analyses 

shall be in accordance with the following methods from the AOAC International Official 

Methods of Analysis (OMA), and the latest edition of the Standard Methods for the Examination 

of Dairy Products.

Test Method

Fat 989.05, 991.36, 2007.04, 2008.06, or 15.122

(Near Infrared Method)11

Solids not fat 990.2112

Vitamin A 2001.13, 2002.06, 2011.07, or 2011.15

Vitamin D 2002.5, 2011.12, or 2011.13

Coliforms 966.24, 996.02, 989.10, 2000.15, or 2008.10

 10 http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM291757.pdf. 11 The Standard Methods for the Examination of Dairy Products (in effect on the date of the solicitation, contract, or purchase order). 12 Determined using AOAC method 990.21 for solids and the method(s) listed for fat.
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7.5. Test results. The test results for milk fat and solids not fat shall be reported to the nearest 

0.01 percent. The test results for vitamin A and vitamin D shall be reported to the nearest 

International Unit (IU). The test results for coliforms shall be reported to the nearest 10 Colony 

Forming Units (CFU) or Most Probable Number (MPN) per gram. Any results not conforming 

to the analytical requirements shall be cause for rejection of the lot. 

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

manufacturer/distributor shall certify that the yogurt provided shall meet the salient 

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

practices, and be the same yogurt offered for sale in the commercial market. The purchaser 

reserves the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered yogurt shall comply with all 

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

preparation, packaging, labeling, storage, distribution, and sale of yogurt within the commercial 

marketplace. Delivered yogurt 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 yogurt shall comply with the allergen labeling requirements of the Federal 

Food, Drug, and Cosmetic Act. When the yogurt is used for the National School Lunch and 

School Breakfast Programs the yogurt shall comply with all applicable provisions of the Child 

Nutrition (CN) Programs. Please refer to USDA 

Food and Nutrition Service CN Program guidance for meal requirements available online at: 

www.fns.usda.gov/cnd. 

10. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 10.1, 10.2, or 10.3. 

10.1. Manufacturer’s quality assurance and plant survey. When required in the solicitation, 

contract, or purchase order, the product manufacturer shall be required to have their facilities 

inspected by USDA, Agricultural Marketing Services (AMS), Dairy Program (DP), Dairy 

Grading Branch (DGB), and be eligible for listing in Section I of the AMS publication Dairy 

Plants Surveyed and Approved for USDA Grading Service. (An AMS plant survey verifies that, 

at the time of the survey, the manufacturer produces products in a clean sanitary environment in 

accordance with 21 CFR Part 110 - Current Good Manufacturing Practice in Manufacturing, 

Packing, or Holding Human Food and the requirements contained in 7 CFR Part 58 General 

Specification for Dairy Plants Approved for USDA Inspection and Grading Service.)

The delivered yogurt shall comply with the current edition of the Grade “A” PMO and with all 

applicable Federal, State, and local regulations relating to the production, transportation, 

receiving, processing, packaging, labeling, storage, distribution, and sale of yogurt within the 

commercial marketplace. The yogurt shall comply with all applicable provisions of the Federal 

Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act and regulations 

promulgated thereunder.
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All Grade “A” plants producing yogurt under this CID shall comply with all applicable 

requirements of the current edition of the Grade “A” PMO. The production, transportation, 

processing, handling, sampling, analysis, labeling, and sale of yogurt shall also comply with said 

regulation. Yogurt shall be obtained from a dairy firm listed in the FDA’s IMS List (Sanitation 

Compliance and Enforcement Ratings of Interstate Milk Shippers). The firm shall also have an 

Enforcement Rating of 90 or better. The Enforcement Rating indicates the level of the 

regulatory agency’s application of the requirements of the Grade “A” PMO to the listed dairy 

firm. Or, alternatively, a milk plant may have a National Conference on Interstate Milk 

Shipments (NCIMS) acceptable dairy hazard analysis critical control point (HACCP) plan in 

place of a conventional sanitation compliance rating and enforcement rating. The above 

mentioned rated milk plants and their respective regulatory agency’s enforcement rating, and/or 

HACCP listings for milk plants shall be found in the IMS List. Any testing conducted on yogurt 

shall be in compliance with the current edition of the Grade “A” PMO, the most current edition 

of Standard Methods for the Examination of Dairy Products of the American Public Health 

Association, and the most current edition of AOAC International OMA. In addition, all testing 

shall be conducted by milk laboratories that are listed in the IMS List.

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

or purchase order, the manufacturer/distributor will certify that the yogurt distributed meets or 

exceeds the requirements of this CID.

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

product quality and acceptability or both be determined, the USDA, AMS, DP, DGB, shall be the 

certifying program. DGB inspectors shall certify the quality and acceptability of the yogurt in 

accordance with DGB procedures, which include selecting random samples of the yogurt, 

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

contractual requirements, and documenting the findings on official DGB certificates. In 

addition, when required in the solicitation, contract, or purchase order, DGB inspectors will 

examine the yogurt for conformance to the U.S. Standards for Condition of Food Containers (7 

CFR Part 42) in effect on the date of the solicitation. To qualify for this option the plant must be 

listed in Dairy Plants Surveyed and Approved for USDA Grading Service (see Sec. 10.1). 

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

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

12. USDA INSPECTION NOTES. When Section 10.3 is specified in the solicitation, 

contract, or purchase order, USDA certification shall include evaluation of the quality and 

condition of samples of packaged yogurt and compliance with requirements in the 

following areas:

- Processing guidelines (Sec. 5).

- Salient characteristics (Sec. 6).
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- Analytical requirements when specified in the solicitation, contract, or purchase order 

(Sec. 7.1). When USDA analytical testing is specified, DGB inspection 

personnel shall select samples and submit them to the USDA, Science and Technology 

Programs (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 certification contact. For USDA, AMS certification, contact the Chief, DGB, 

DP, AMS, USDA, STOP 0230, 1400 Independence Avenue, SW, Washington, DC 20250-

0230, telephone (202) 720-3171, Fax (202) 720-2643, or via E-mail: 

Ken.Vorgert@ams.usda.gov.

13.2. Analytical testing and technical information contact. For USDA technical information 

on analytical testing, contact a member of the Technical Service Staff, S&TP, AMS, USDA, 

STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone (202) 

690-0621 or via E-mail: Alan.Post@ams.usda.gov or Ruihong.Guo@ams.usda.gov.

13.3. Sources of documents.

13.3.1. Sources of information for nongovernmental documents are as follows:

Copies of the AOAC International OMA may be obtained from: AOAC International, 481 

North Frederick Avenue, Suite 500, Gaithersburg, MD 20877-2417, 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 Standard Methods for the Examination of Dairy Products may be obtained from:

American Public Health Association (APHA) on the Internet at: 

http://www.apha.org/publications/bookstore/.

Handbook of Food and Beverage Fermentation Technology (Food Science and Technology, Vol. 

134). (2004). Edited by Y.H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, and others.

Manufacturing Yogurt and Fermented Milks, 2nd ed. (2013). Edited by Ramesh C. Chandan and 

Arun Kilara.

13.3.2. Sources of information for governmental documents are as follows:

Applicable provisions of the U.S. Standards for Condition of Food Containers are contained in 7 

CFR Part 42, General Specification for Dairy Plants Approved for USDA Inspection and 
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Grading Service are contained in 7 CFR Part 58, National Organic Program are contained in 7 

CFR Part 205, Child Nutrition Programs are contained in 7 CFR Parts 210, 220, 225, and 226,

the Fair Packaging and Labeling Act are contained in 16 CFR Parts 500 to 503, and the Federal 

Food, Drug, and Cosmetic Act are contained in 21 CFR Parts 1 to 199. These documents may be 

purchased from: Superintendent of Documents, New Orders, P.O. Box 979050 St. Louis, 

MO 63197-9000. Credit card (Visa, MasterCard, Discover/NOVUS, and American 

Express) purchases may be made by calling the Superintendent of Documents on (866) 512-

1800, (202) 512-1800. These documents may also be obtained free of charge on the Internet 

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

Information on the USDA Food and Nutrition Service Child Nutrition Program guidance for 

meal requirements is available on the Internet at: www.fns.usda.gov/cnd. 

Copies of the Food Buying Guide for Child Nutrition Programs may be obtained on the Internet 

at: http://teamnutrition.usda.gov/library.html. 

Copies of Guidance for Industry - Food Producers, Processors, and Transporters: Food Security 

Preventive Measures Guidance is available online from: FDA, Center for Food Safety and 

Applied Nutrition (CFSAN) on the Internet at: 

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation

/FoodDefense/ucm083075.htm. 

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

may be obtained on the Internet at: 

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRD3641022. 

Copies of the current edition of the Grade “A” Pasteurized Milk Ordinance and the Sanitation 

Compliance and Enforcement Ratings of Interstate Milk Shippers may be obtained from: Milk 

Safety Team (HFS-316), FDA, 5100 Paint Branch Parkway, College Park, MD 20740, 

telephone (202) 205-9175 or on the internet at 

http://www.fda.gov/downloads/Food/GuidanceRegulation/UCM291757.pdf. 

Copies of this CID, the U.S. Standards for Condition of Food Containers (7 CFR Part 42), and 

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

which may improve this CID are available from or provided to: Chief, Standardization 

Branch, SCI, FV, AMS, USDA, STOP 240, 1400 Independence Avenue, SW, Washington, 

DC 20250-0240, telephone (202) 720-5021, Fax (202) 690-1527, via E-mail: 

CIDS@ams.USDA.gov, or on the Internet at: 

www.ams.usda.gov/CommercialItemDescription.
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CIVIL AGENCY COORDINATING ACTIVITIES:

DOJ - BOP

HHS - NIH, FDA

USDA - FV

VA - OSS

PREPARING ACTIVITY:

USDA - FV

The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the 

bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, 

familial or parental status, sexual orientation, or all or part of an individual's income is derived from any public assistance program, or protected 

genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to 

all programs and/or employment activities.) 

If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found 

online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also 

write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. 

Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 

690-7442 or email at program.intake@usda.gov.