AMSC N/A FSC 8950

A-A-20099D

November 24, 2015

SUPERSEDING

A-A-20099C

March 29, 2010

COMMERCIAL ITEM DESCRIPTION

WORCESTERSHIRE SAUCE

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers Worcestershire sauce packed in commercially acceptable 

containers, suitable for use by Federal, State, local governments, other interested parties and as a 

component of operational rations. 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) and agricultural practice(s) of Worcestershire sauce desired (Sec. 3).

- When the age requirement at the time of delivery is other than specified (Sec. 5.4).

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

- When analytical requirements need to be verified (Sec. 7.2).

- Manufacturer’s/distributor’s certification (Sec. 10.3) or USDA certification (Sec. 10.4).

2.2 Purchasers may specify the following:

- Food Defense (Sec. 10.1) and Manufacturer’s Quality Assurance (Sec. 10.2). Purchaser 

may specify one of the following combinations: Sec. 10.1.1 with 10.2.1 or 10.1.2 with 

10.2.2.

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

3. CLASSIFICATION. The Worcestershire sauce must conform to the following list which 

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

 

1 For USDA purchase specifications please visit the following website: Commodity Purchase Specifications.

METRIC
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Types and agricultural practices.

2

Type I - Regular

Type II - Reduced sodium (21 Code of Federal Regulations (CFR) § 101.61)

Agricultural Practice A - Conventional

Agricultural Practice B - 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 Worcestershire sauce must be prepared in accordance with Current Good 

Manufacturing Practices (21 CFR Part 110).

5.2 Food defense. The Worcestershire sauce must be processed and transported in accordance 

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

Processors, and Transporters: Food Security Preventive Measures Guidance.3

 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 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 Worcestershire sauce is specified in the solicitation, 

contract, or purchase order, the Worcestershire sauce 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. 

 

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 3 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm.
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5.4 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase 

order, the Worcestershire sauce must be packaged not more than 90 days prior to delivery to the 

purchaser. Age requirements for Department of Defense (DoD) procurements must be specified 

in the solicitation, contract, or purchase order.

6. SALIENT CHARACTERISTICS.

6.1 Ingredients. 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. The Worcestershire sauce must contain water, vinegar, salt, sweeteners, tamarinds, and 

molasses. The Worcestershire sauce may contain ingredients such as, but not limited to, soy 

sauce and/or a hydrolyzed vegetable protein, citrus fruit juice or fruit solids of lime or grapefruit, 

chili pepper extract, organic acids (citric), anchovies, garlic, spices, vegetables (shallots or 

onions), flavors (oil of lemon, lime, or grapefruit; beef extract or protein hydrolysate), and 

caramel color (acid proof).

6.2 Additional ingredients. The Worcestershire sauce may contain additional ingredients such 

as malic acid as permitted by the FDA when applicable. When used, the 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 quality. The additional ingredients must be approved for those 

particular uses by FDA’s regulations on food additives or be Generally Recognized as Safe 

(GRAS) for those intended uses.

6.3 Finished product. The Worcestershire sauce must be a thin liquid with a brown to darkbrown color. The Worcestershire sauce may have visible sediment which is easily dispersed by 

agitation. The Worcestershire sauce must have a tart, fruit-spice flavor. The Worcestershire 

sauce must be free from fermentation. There must be no foreign flavors and odors such as, but 

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

6.4 Foreign material. All ingredients and finished product must be clean, sound, wholesome, 

and free from evidence of rodent or insect infestation.

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the analytical requirements for the Worcestershire sauce must be as follows.
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Test Tolerance

Titratable acidity (as acetic acid) 2.60 to 3.75 percent

Salt4 2.32 to 3.75 percent

Total solids 13.6 to 31.0 percent

pH 3.0 to 3.9

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

(Sec. 10.3) or USDA certification (Sec. 10.4).

7.3 USDA verification procedures. When USDA certification (Sec. 10.4) 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 

a composite sample. The composite sample must be 113.4 g (4 oz) prepared from five randomly 

selected subsamples. Subsamples must be a minimum of one pouch/container and must contain 

the appropriate number of pouches/containers to yield a 113.4 g (4 oz) sample when composited. 

Each subsample must contain equal amounts of product to yield at least a 113.4 g (4 oz) sample.

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

analytical testing must be made in accordance with the following methods from the AOAC 

International Official Methods of Analysis (OMA).

Test Method

Titratable Acidity (acetic acid) 920.174

Salt (chloride as NaC1) 941.13

Total Solids5 920.171

pH 981.12

7.3.3 Test results. The test results for titratable acidity and salt must be reported to the nearest 

0.01 percent. The test results for total solids must be reported to the nearest 0.1 percent. The test 

result for pH must be reported to the nearest 0.1 value. Any result not conforming to the 

analytical requirements may be cause for rejection of the lot.

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

distributor must certify that the Worcestershire sauce provided meets the salient characteristics of 

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

 

4 Applicable to Type I, Regular. 5 The scale used should be capable of measuring to the nearest mg or out three decimal points in order to report to the nearest 0.1 percent.
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the same Worcestershire sauce offered for sale in the commercial market. The purchaser 

reserves the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered Worcestershire sauce must comply 

with all applicable Federal, State, and local mandatory requirements and regulations relating to 

the preparation, packaging, labeling, storage, distribution, and sale of Worcestershire sauce

within the commercial marketplace. Delivered Worcestershire sauce must comply with all 

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

Labeling Act, and regulations promulgated thereunder. When Agricultural Practice B, Organic, 

is specified in the solicitation, contract, or purchase order, the Worcestershire sauce must comply 

with all applicable provisions of the National Organic Program. When a known allergen is

included in the Worcestershire sauce, the Worcestershire sauce must comply with the allergen 

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

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.3 or 10.4. 

Purchaser may specify one of the following combinations: 10.1.1 with 10.2.1, or 10.1.2 with 

10.2.2.

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

Defense System Survey (FDSS) must be conducted by USDA, Agricultural Marketing Service 

(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 preproduction raw materials and other ingredients and postproduction 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) slaughter, when applicable, and 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.

10.1.1 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 the FDA’s Guidance for Industry - Food Producers, Processors, and 

Transporters: Food Security Preventive Measures Guidance. 

10.1.2 Food defense section of the Plant Systems Audit (PSA). When required in the 

solicitation, contract, or purchase order, a food defense audit will be conducted as part of the 

PSA. The audit will be conducted by USDA, AMS, SCP, SCI Division auditors. This verifies 

that operators of food establishments have implemented measures to minimize the risk of 

tampering or other criminal actions against the food under their control. The food defense 

section of the PSA verifies the participating company’s adherence to the FDA’s “Guidance for 
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Industry - Food Producers, Processors, and Transporters: Food Security Preventive Measures 

Guidance. 

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

purchase order, the product manufacturer must 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 

awarding of the contract. Failure to provide this documentation within the proper time frame 

may result in the contract being terminated for cause.

10.2.1 Plant survey. A plant survey conducted by USDA, AMS, or other survey performed by 

a third party auditing service is required within 12 months prior to the date of the awarding of the 

contract. An AMS 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 in Manufacturing, Packing, or Holding Human Food (21 CFR Part 

110).

10.2.2 PSA. A PSA conducted by USDA, AMS, or other audit performed by a third party 

auditing service is required within 12 months prior to the date of the awarding of the contract. 

An AMS PSA verifies the manufacturer’s capability to produce products in a clean sanitary 

environment in accordance with Current Good Manufacturing Practice in Manufacturing, 

Packing, or Holding Human Food (21 CFR Part 110), and verifies that the manufacturer has in 

place an internal quality assurance program. 

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

or purchase order, the manufacturer/distributor will certify that the finished Worcestershire sauce

distributed meets or exceeds the requirements of this CID. The manufacturer/distributor must 

certify via a Certificate of Conformance or other adequate documentation (as specified by the 

purchaser) that the Worcestershire sauce meets the analytical requirements specified in Sec. 7 of 

this CID.

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

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

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

acceptability of the Worcestershire sauce in accordance with SCI Division procedures, which 

include selecting random samples of the Worcestershire sauce, 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 Worcestershire sauce for conformance to the U.S. 

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 Section 10.4 is specified in the solicitation, 

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

condition of samples of Worcestershire sauce and compliance with requirements in the 

following areas:

- Salient characteristics (Sec. 6).

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

(Sec. 7.1). When USDA analytical testing is specified, SCI Division inspection personnel 

must 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 services.

13.1.1 USDA certification and Plant Survey. For a USDA certification and plant survey 

contact the Associate Director, Inspection Operations, SCI Division, SCP, AMS, USDA, 

Room 1536 South Building, STOP 0240, 1400 Independence Avenue, SW, Washington, DC 

20250-0240, telephone (202) 720-2482, fax (202) 720-0393, or via E-mail: 

Nathaniel.Taylor@ams.usda.gov.

13.1.2 USDA FDSS and PSA. For a USDA FDSS and PSA contact the Chief, Auditing 

Services Branch, SCI Division, SCP, AMS, USDA, Room 1536 South Building, STOP 

0240, 1400 Independence Avenue, SW, Washington, DC 20250-0240, telephone (202) 720-

5021, fax (202) 260-8927, or via E-mail: fvaudits@ams.usda.gov.

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

on analytical testing, contact a member of the Laboratory Approval and Testing Division, 

S&TP, AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-

0272, telephone (202) 690-0621 or via E-mail: KerryR.Smith@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, 2275 

Research Boulevard, Suite 300, Rockville, MD 20850-3250, telephone (301) 924-7077. 
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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. 

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, 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.gpo.gov/fdsys/browse/collectionCfr.action?collectionCode=CFR.

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

available from: Director, SCI Division, SCP, AMS, USDA, 1400 Independence Avenue, SW, 

STOP 0240, Washington, DC 20250, via E-mail: CIDS@ams.usda.gov or on the Internet 

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

http://www.ams.usda.gov/publications/content/condition-food-container-manual.

Copies of this CID are also available online at: ASSIST Online (https://assist.dla.mil) or 

ASSIST Quick Search (http://quicksearch.dla.mil) or from the Standardization Documents 

Order Desk, Defense Logistics Agency (DLA) Document Services, Building 4D, 700 

Robbins Avenue, Philadelphia, PA 19111-5094. 

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

which may improve this document should be sent to: DLA Troop Support, ATTN: DLAFTSA, 700 Robbins Avenue, Philadelphia, PA 19111-5092 or via E-mail:

dscpsubsweb@dla.mil.
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MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP

HHS - FDA

Army - GL USDA - SCP

Navy - SA VA - OSS

Air Force - 35

DLA - SS

Review Activities PREPARING ACTIVITY:

Army - MD, QM DLA - SS

Navy - MC

(Project No. 8950-2015-002)

NOTE: The activities listed above were interested in this document as of the date of this 

document. Since organizations and responsibilities can change, you should verify the currency 

of the information above using the ASSIST Online database at https://assist.dla.mil.

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 http://www.ascr.usda.gov/complaint_filing_cust.html 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.