A-A-20036D

 NOTICE 1

 January 23, 2020

COMMERCIAL ITEM DESCRIPTION

MUSTARD, PREPARED

This validation was approved by

the U. S. Department of Agriculture

Commercial Item Description A-A-20036D, dated November 20, 2013, is hereby validated. It

has been reviewed and determined to be valid for use in acquisition.

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians: DOJ - BOP

HHS - NIH, IHS

Army - GL USDA - SCP

Navy - SA VA - OSS

Air Force - 35

PREPARING ACTIVITY:

Review Activities:

DLA - SS

Army - MD, QM

Navy - MC

NOTE: The activities 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.

AMSC N/A FSC 8950 

 NOTICE OF 

VALIDATION

METRIC
A-A-20036D

November 20, 2013

SUPERSEDING

A-A-20036C

May 29, 2007

COMMERCIAL ITEM DESCRIPTION

MUSTARD, PREPARED

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers prepared mustard, 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 must specify the following:

- Type(s) of prepared mustard required (Sec. 3).

- 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 Section 10.1: Food Defense System Survey (FDSS) (Sec. 10.1.1), or Food

Defense Addendum to Plant Systems Audit (PSA) (Sec. 10.1.2), or (Sec. 10.1.2 with 

10.2.1).

- Manufacturer’s quality assurance (Sec. 10.2 with 10.2.1) or (Sec. 10.2 with 10.2.2).

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

3. CLASSIFICATION. The prepared mustard must conform to the following list which must

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

Types.

Type I - Yellow (salad style)

Type II - Jalapeño

AMSC N/A FSC 8950

METRIC
A-A-20036D

Type III - Dijon

Type IV - Coarse Grain Dijon

Type V - Honey

Type VI - Stone Ground

Type VII - Horseradish

Type VIII- Deli

Type IX - Spicy Brown

Type X - Other (as specified by the purchaser)

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 prepared mustard must be prepared in accordance with Current Good 

Manufacturing Practices (21 Code of Federal Regulations (CFR) Part 110).

5.2 Food security. The prepared mustard 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.1 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.

6. SALIENT CHARACTERISTICS.

6.1 Ingredients. The prepared mustard must be manufactured from ground mustard seed, 

vinegar, turmeric, salt and spices. Yellow mustard seed, Sinapis alba, must be used in Type I 

and Type II mustard. Brown mustard seed, Brassica juncea, must be used in Types III - IX

mustards. The prepared mustard may contain other ingredients appropriate for the type of 

1 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm.

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A-A-20036D

mustard specified. Added gums or artificial colors are not permitted. The prepared mustard 

must contain no added starch-bearing material other than turmeric (Alleppey Type), ginger, and 

black pepper. If water is added to the prepared mustard, it must be declared in the ingredient 

statement.

6.2 Finished product. The finished product must be free of hulls in excess of natural seed 

content. The prepared mustard must be free from any foreign, astringent, medical, or other 

objectionable flavors or odors.

6.2.1 Type I. Yellow (salad style) mustard must have a smooth consistency, free from coarse 

particles. The yellow mustard must have a mild mustard flavor with slight acid taste.

6.2.2 Type II. Jalapeño mustard must have a semi-smooth consistency, golden yellow color 

with bits of jalapeño present. The jalapeño mustard must have a pungent hot, spicy, full jalapeño 

flavor.

6.2.3 Type III. Dijon mustard must have a smooth, creamy consistency and yellow-beige color.

The Dijon mustard must have a strong, pungent, mustard flavor with mild white wine notes.

6.2.4 Type IV. Coarse Grain Dijon mustard must have a coarse grained consistency and 

yellow-tan color. The coarse grain Dijon mustard must have a strong, pungent, mustard flavor 

with white wine and vinegar notes.

6.2.5 Type V. Honey mustard must have a smooth, creamy consistency and yellow-tan color. 

The honey mustard must have a mild honey and mustard flavor.

6.2.6 Type VI. Stone Ground mustard must have a coarse grained consistency, medium brown 

color with visible specks of mustard seeds. The stone ground mustard must have a pungent 

flavor.

6.2.7 Type VII. Horseradish mustard must have a semi-smooth consistency, medium brownyellow color with visible specks. The horseradish mustard must have a pungent hot, spicy 

flavor.

6.2.8 Type VIII. Deli mustard must have a coarse grained consistency, brown-yellow color 

with fine brown specks. The deli mustard must have a pungent mustard flavor, and may have 

mild horseradish and white wine notes.

6.2.9 Type IX. Spicy Brown mustard must have a slightly thick consistency, medium yellowtan color with visible specks. The spicy brown mustard must have a mild spicy flavor with a 

slight vinegar taste.

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A-A-20036D

6.3 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase 

order, the prepared mustard must be processed and 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.

6.4 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 prepared mustard must be as follows:

TABLE I. Analytical requirements (percent by weight)

Types Titratable 

acidity

(as acetic acid)

Salt Total solids

(percent minimum)

Type I - Yellow 2.30 - 3.50 2.70 - 4.25 15.5

Type II - Jalapeño 2.80 - 3.50 2.80 - 3.60 17.0

Type III - Dijon 2.10 - 3.50 3.50 - 6.35 16.5

Type IV - Coarse Grain Dijon 2.05 - 2.80 5.70 - 6.30 15.0

Type V - Honey 1.50 - 2.20 1.70 - 2.30 25.0

Type VI - Stone Ground 1.85 - 3.50 2.50 - 6.35 15.0

Type VII - Horseradish 2.70 - 3.50 2.80 - 5.00 20.0

Type VIII - Deli 2.30 - 3.50 2.30 - 3.60 18.0

Type IX - Spicy Brown 2.40 - 3.50 2.30 - 4.25 17.0

7.2 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 454 g (1 lb) prepared from five randomly 

selected subsamples. Subsamples must be a minimum of one can/jar/pouch and must contain the 

appropriate number of cans/jars/pouches to yield a 454 g (1 lb) sample when composited.

7.3 Preparation of composite sample. The sample must be prepared in an appropriate size 

blender container, blending the sample to uniformity in a minimum of time.

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A-A-20036D

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

analyses must be made in accordance with the following methods from the AOAC International 

Official Methods of Analysis (OMA):

Test Method

Titratable acidity 920.174

Salt 941.13

Total solids 920.171

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

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

result not conforming to the analytical requirements must be cause for rejection of the lot.

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

distributor must certify that the prepared mustard provided meets the salient characteristics of 

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

the same prepared mustard offered for sale in the commercial market. The purchaser reserves 

the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered prepared mustard must comply with 

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

preparation, packaging, labeling, storage, distribution, and sale of prepared mustard within the 

commercial marketplace. Delivered prepared mustard must comply with all applicable 

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

and regulations promulgated thereunder.

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

purchaser may specify 10.1 with 10.1.1, or 10.1 with 10.1.2, or 10.2 with 10.2.1, or 10.2 with 

10.2.2.

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

be conducted by USDA, Agricultural Marketing Service (AMS), Fruit and Vegetable Program 

(FV), 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 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.

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A-A-20036D

10.1.1 FDSS. When required in the solicitation, contract, or purchase order, a FDSS must be 

conducted by USDA, AMS, FV, 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.”) For further information, see 

section 13.1 and 13.3.1.

10.1.2 Food defense addendum to PSA. When required in the solicitation, contract, or 

purchase order, a Food Defense addendum must be conducted by USDA, AMS, FV, SCI 

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. (An 

AMS, FDSS, PSA verifies the participating company’s adherence to the FDA’s “Guidance for 

Industry - Food Producers, Processors, and Transporters: Food Security Preventive Measures 

Guidance.”) For further information, see section 13.1 and 13.3.1.

10.2 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 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 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 21 CFR Part 110 - Current Good Manufacturing Practice in 

Manufacturing, Packing, or Holding Human Food, and verifies that the manufacturer has in 

place an internal quality assurance program.) (Perform with food defense addendum when 

required).

10.2.2 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 21 CFR Part 110 -

Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.)

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

or purchase order, the manufacturer/distributor must certify that the finished prepared mustard

distributed meets or exceeds the requirements of this CID.

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A-A-20036D

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

product quality, acceptability or both be determined, SCI Division, FV, AMS, USDA, must be 

the certifying program. SCI Division inspectors must certify the quality and acceptability of the 

packaged prepared mustard in accordance with SCI Division procedures which include selecting 

random samples of the prepared mustard, evaluating the samples for conformance with the 

salient characteristic 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 must examine the prepared 

mustard for conformance to the U.S. Standards for Condition of Food Containers (7 CFR Part 

42) in effect on the date of the solicitation.

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

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

12. USDA INSPECTION NOTES. When 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 packaged prepared mustard, 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. 7.1). When USDA analytical testing is specified, SCI Division inspection personnel 

must select samples and submit them to the USDA, 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 certification contact, plant survey, PSA, and FDSS. For USDA certification, 

Plant Survey, PSA, and FDSS contact the Chief, Inspection Branch, SCI Division, FV, AMS, 

USDA, 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.

13.2 Analytical testing and technical information. 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: KerryR.Smith@ams.usda.gov.

13.3 Sources of documents.

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A-A-20036D

13.3.1 Sources of information for nongovernmental document is 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.

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 FDA’s Guidance for Industry: Food Producers, Processors, and Transporters: Food 

Security Preventive Measures Guidance is available 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 for Food Containers (7 CFR Part 42) 

are available from: Chief, Standardization Branch, SCI Division, FV, AMS, USDA, STOP 

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

5021, Fax (202) 690-1527, or on the Internet at: 

http://www.ams.usda.gov/CommercialItemDescription.

Copies of this CID are also available online at: ASSIST Online (http://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: DSCPFTSA, 700 Robbins Avenue, Philadelphia, PA 19111-5092 or Fax (215) 737-2963, or via Email: dscpsubsweb@dla.mil.

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A-A-20036D 

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP

 HHS - FDA

Army - GL USDA - FV

Navy - SA VA - OSS

Air Force - 35 

DLA - SS

Review Activities PREPARING ACTIVITY:

Army - MD, QM DLA - SS

Navy - MC (Project No. 8950-2013-001) 

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: 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.) To File an Employment Complaint: If you wish to file an employment complaint, you must contact 

your agency's EEO Counselor (PDF) within 45 days of the date of the alleged discriminatory act, event, or in the case of a 

personnel action. Additional information can be found online at http://www.ascr.usda.gov/complaint_filing_file.html. To File a 

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

Discrimination Complaint Form (PDF), 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. Persons with Disabilities: Individuals who are deaf, hard of hearing or have speech disabilities and 

you wish to file either an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877-8339 

or (800) 845-6136 (in Spanish). Persons with disabilities who wish to file a program complaint, please see information above on 

how to contact us by mail directly or by email. If you require alternative means of communication for program information (e.g., 

Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (202) 720-2600 (voice and TDD).

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