FSC 8940

A-A-20363B

A-A-20363B

November 21, 2012

SUPERSEDING

A-A-20363A

May 17, 2012

COMMERCIAL ITEM DESCRIPTION

READY-TO-USE THERAPEUTIC FOOD (RUTF)

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers ready-to-use therapeutic foods (RUTF), packaged in flexible 

packaging, suitable for use by the Federal Government, humanitarian agencies, and nongovernmental organizations for the treatment of severe acute malnutrition (SAM) in any cultural 

setting. The RUTF is expected to be used as part of a medical malnutrition intervention program 

for targeted populations, including children 6 months to 5 years of age with SAM who are free 

from severe medical complications and who have appetite, in accordance with United Nations 

(UN) guidelines for the outpatient care and management of SAM 1 and in accordance with 

national guidelines for the management of SAM, Valid International 2006 Community-based 

Therapeutic Care (CTC) A field manual.2 The RUTF may be used in climatic extremes from the 

arctic to tropical zones and may be the sole source of food, except water and breast milk, during 

the period of use and to provide adequate energy, protein, fat, vitamins, and minerals to 

effectively treat SAM and meets the specifications of the United Nations Children’s Fund 

(UNICEF) Supply Catalog: https://supply.unicef.org/.

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following:

- Type(s) of RUTF required (Sec. 3).

- When the RUTF fortification (vitamin and mineral premix used in RUTF) is different than 

specified (Sec. 5).

- When product standard is not required (Sec. 5.7).

 

1 “Community-Based Management of Severe Acute Malnutrition.” A Joint Statement by the World Health Organization, the 

World Food Programme, the United Nations System Standing Committee on Nutrition, and the United Nations Children’s Fund. 

2007. Website: http://www.who.int/nutrition/topics/Statement_community_based_man_sev_acute_mal_eng.pdf. Date accessed 

November 16, 2012.

2 “Community-based Therapeutic Care (CTC) A Field Manual.” Valid International. 2006. Website: 

http://www.fantaproject.org/ctc/manual2006.shtml. Date accessed November 15, 2012.

METRIC
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- When proximate and microbiological testing requirements are different than specified 

(Sec. 6.1).

- When proximate and microbiological testing requirements does not need to be verified 

(Sec. 6.1).

- When proximate and microbiological testing requirements need to be verified by USDA 

(Sec. 6.2).

- When packaging examinations do not need to be verified by USDA (Sec. 7).

- Manufacturer’s certification (Sec. 11.3) or USDA certification (Sec. 11.4).

- When finished product examination does not need to be conducted (Sec. 11.5).

2.2 Purchasers may specify the following:

- When the dairy components for the RUTF are to be graded or inspected by the Dairy 

Grading Branch (DGB), Dairy Programs (DP), Agricultural Marketing Service (AMS), 

USDA (Sec. 10).

- Food Defense System Survey (FDSS) (Sec. 11.1 with 11.2.1) or (Sec. 11.1 with 11.2.2).

- Manufacturer’s quality assurance (Sec. 11.2 with 11.2.1) or (Sec. 11.2 with 11.2.2).

- Packaging requirements other than specified (Sec. 7.2.1 and Sec. 12).

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

in the solicitation, contract, or purchase order. The RUTF will be used by multiple ethnic and 

cultural groups. No alcohol, animal products other than dairy products, nor any known allergens

except peanuts, soy, tree nuts, and dairy products shall be used in the manufacture of these items.

According to UN guidance the RUTF “. . . should be soft or crushable and should be easy for 

young children to eat without any preparation.”

Types.

Type I - RUTF Spread

Type II - RUTF Bar

4. MANUFACTURER’S NOTES. Manufacturer’s products shall meet the requirements 

of the:

- Salient characteristics (Sec. 5).

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

- Pouch requirements and examinations (Sec. 7).

- Manufacturer’s product assurance (Sec. 8).

- Regulatory requirements (Sec. 9).

- Quality assurance provisions for the dairy components: as specified by the purchaser 

(Sec. 10).
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- Quality assurance provisions: as specified by the purchaser (Sec. 11).

- Packaging requirements other than specified (Sec. 12).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The RUTF must be processed in accordance with applicable Codex 

Alimentarius Standards and Guidelines 3, 4, 5, 6, 7 and the Food and Drug Administration’s 

(FDA’s) Current Good Manufacturing Practices (Code of Federal Regulations (CFR) 21 Part 

110). In addition, the RUTF may be processed under HACCP (Hazard Analysis of Critical 

Control Points), International Organization for Standardization (ISO) Standard 22000, or other 

standards that assure the safety and quality of the product. The dry ingredients shall be Food 

Chemicals Codex (FCC) purity or U.S. Pharmacopeia (USP) - National Formulary quality, as 

appropriate, and free from foreign materials. Additives shall not exceed levels allowable by the 

Codex Alimentarius.

5.2 Food Security. The RUTF shall be processed and transported in accordance to the FDA’s 

Guidance for Industry: Food Producers, Processors, and Transporters: Food Security 

Preventive Measures Guidance. 

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Foo

dDefenseandEmergencyResponse/ucm083075.htm. 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 preproduction raw materials, other ingredients and postproduction finished product.

 

3 “Recommended International Code of Practice General Principles of Food Hygiene.” CAC/RCP 1-1969, revised 4-2003. 

Website: www.codexalimentarius.org/input/download/standards/23/CXP_001e.pdf. Date accessed November 15, 2012.

4 “Code of Hygienic Practice for Powdered Formulae for Infants and Young Children.” CAC/RCP 66-2008. Website: 

http://www.codexalimentarius.org/download/standards/11026/CXP_066e.pdf. Accessed November 15, 2012.

5 “Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in Foods.” 

CAC/GL 61-2007. Website: http://www.codexalimentarius.net/download/standards/10740/CXG_061e.pdf. Accessed 

November 16, 2012.

6 “Codex Standard for Processed Cereal-Based Foods for Infants and Young Children.” CODEX STAN 074-1981. Revised 1-

2006. Website: http://www.codexalimentarius.net/download/standards/290/cxs_074e.pdf. Accessed November 16, 2012.

7 “Guidelines on Formulated Supplementary Foods for Older Infants and Young Children.” CAC/GL 08-1991. Website: 

http://www.codexalimentarius.net/download/standards/298/CXG_008e.pdf. Accessed November 16, 2012.
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5.3 Ingredients. The ingredients for the RUTF shall comply with the requirements cited below. 

Any stabilizers or emulsifiers used must be specifically identified, and the product will contain 

no animal products other than dairy products.

5.3.1 Type I, spread. The Type I, RUTF spread shall have an energy content of 520 to 550 

kilocalories (kcal) per 100 grams. The Type I, RUTF spread formula shall have a protein content 

of 10.0 to 12.0 percent of kcal and shall have a protein digestibility corrected amino acid score 

(PDCAAS) of 1.0. The sources of protein may be dairy, protein concentrates, vegetable proteins 

or protein isolates. The Type I, RUTF spread shall have a lipid content between 45.0 and 60.0 

percent of the kcal. The only added oils allowed will be canola oil or soybean oil. Partially 

hydrogenated (Trans) fatty acids shall not be used in RUTF spreads (CODEX STAN 074-1981, 

Revised 1-2006). At least 50 percent of the protein shall be derived from milk products; such as, 

but not limited to: whole whey protein, dry whole milk, whole fat milk, or nonfat dry milk. The 

RUTF shall not contain artificial antioxidants and artificial flavorings.

5.3.2 Type II, bars. The Type II, RUTF bars shall have an energy content of 520 to 550 kcal 

per 100 grams. The Type II RUTF bars are compressed bars, manufactured from a pre-cooked 

grain-based cereal and dairy mix. The Type II, RUTF bar formula shall have a protein content of 

10.0 to 12.0 percent of kcal and the protein component shall have a PDCAAS of 1.0. The 

sources of protein may be grains, dairy, legumes, and protein isolates. The Type II, RUTF bar 

shall have a lipid content between 45.0 and 60.0 percent of the kcal. The Type II, RUTF bar 

shall have approximately 10.0 percent kcal from saturated fat, and the only added oils allowed 

will be canola oil or soybean oil. Partially hydrogenated (Trans) fatty acids shall not be used in 

RUTF bars (CODEX STAN 074-1981, Revised 1-2006). The Type II, RUTF bar may contain a 

grain-based cereal, pre-cooked cereal, vitamin and mineral pre-mix, protein source, oil, 

sweeteners and antioxidants (ascorbyl Palmitate, BHA, and mixed tocopherols). At least 50

percent of the protein content shall be derived from milk products such as, but not limited to: 

whole whey protein, whey protein concentrate 80 percent, dry whole milk, whole fat milk, or 

nonfat dry milk. The undigestible fiber content should be less than 5g/100g. The RUTF shall not 

contain artificial flavoring or coloring.

5.3.3 Water Activity (Aw). The Aw of the packaged product shall not be more than 0.60.

5.3.4 Nuts, grains, and legume ingredients. When nut, grain and/or legume products, are used 

as an ingredient, the manufacturer shall provide a Certificate of Analysis (COA) as verification 

of aflatoxin testing. Permitted cereal flours are wheat, oats, rice, millet, barley, and sorghum; 

and manufacturers shall present a COA as verification of applicable mycotoxin testing.

5.3.5 Dairy ingredients. The dairy ingredients shall be derived from milk products such as, but 

not limited to: whole whey protein (FDA’s Direct Food Substances Affirmed as Generally 

Recognized as Safe (GRAS) for Whey Protein Concentrate [21 CFR § 184.1979(c)], U.S. 

Standards for Dry Whey, and USDA Specifications for Dry Whey Protein Concentrate); dry 
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whole milk (Codex Standard for Milk Powders and Cream Powder [CODEX STAN 207-1999] 8, 

FDA’s Standard of Identity for Dry Whole Milk [21 CFR §131.147], and the U.S. Standards for 

Dry Whole Milk); whole fat milk ( FDA’s Standard of Identity for Milk [21 CFR § 131.110]; 

nonfat dry milk (Codex Standard for Milk Powders and Cream Powder, [CODEX STAN 207-

1999]; FDA’s Standard of Identity for Nonfat Dry Milk [21 CFR § 131.125] and FDA’s 

Standards of Identity for Nonfat Dry Milk fortified with vitamins A and D [21 CFR § 131.127]).

The dry whey and dry whole milk ingredients shall meet the U.S. Standard for Extra Grade as 

defined in the appropriate U.S. Standards for Grade and shall be no more than 9 months old at 

the time of RUTF production. Dairy ingredient manufacturers must certify that the dairy 

ingredients provided are melamine free and the manufacturer shall provide a COA to the 

purchaser.

5.3.6 Sweeteners. The RUTF may contain natural sweeteners, except honey. Honey is not 

permitted due to potential toxicity from Clostridium botulinum.

5.3.7 Stability. The Type I, RUTF spread, shall be stable at temperatures ranging from -15 to 

49°C (5 to 120°F). There shall be no more than slight oil separation throughout the shelf life of 

the product (see paragraph 5.6).

5.3.8 Fortification. The RUTF shall be fortified with a vitamin and mineral premix, meeting 

the requirements in Table I, which is in accordance with the UNICEF requirements for RUTF.

The vitamins and minerals used in the premix shall be USP-FCC compliant unless otherwise 

specified and specific vitamins shall be encapsulated as necessary to provide the required product 

shelf life and to avoid objectionable odors and flavors. Unless otherwise required in the 

solicitation, contract, or purchase order, the manufacturer will provide a COA stating that the 

vitamin and mineral premix meets the requirement listed in Table I.

TABLE I. Nutrient requirements of RUTF premix

Spread/100 g Bars/100 g

Vitamin A 0.8 - 1.1 mg 0.8 - 1.1 mg

Vitamin B1 0.5 mg min 9 0.5 mg

Vitamin B2 1.6 mg min 1.6 mg

Niacin 5.0 mg min 5.0 mg min

Vitamin B6 0.6 mg min 0.6 mg min

Vitamin B12 1.6 μg min 1.6 μg min

Biotin 60 μg min 60 μg min

 

8 “

Codex Standard for Milk Powders and Cream Powder.” CODEX STAN 207-1999. Website: 

http://www.codexalimentarius.net/download/standards/333/CXS_207e.pdf. Accessed November 16, 2012.

9 Minimum
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TABLE I. Nutrient requirements of RUTF premix (continued)

Spread/100 g Bars/100 g

Folic Acid 200 μg min 200 μg min

Pantothenic Acid 3.0 mg min 3.0 mg min

Vitamin C 50 mg min 50 mg min

Vitamin D3 15 - 20 μg 15 - 20 μg

Vitamin E 20 mg min 20 mg min

Vitamin K1 15 - 30 μg 15 - 30 μg

Calcium 300 - 600 mg 300 - 600 mg

Copper 1.4 - 1.8 mg 1.4 - 1.8 mg

Iodine 70 - 140 μg 70 - 140 μg

Iron (as encapsulated ferrous sulfate) 10 - 14 mg max 10 7 - 11 mg max

Iron (as Na Fe EDTA) [Bars] --- 2.5 mg 11

Magnesium 80 – 140 mg 80 - 140 mg 

Phosphorus (excluding phytate) 300 - 600 mg 300 - 600 mg

Potassium 1,100 - 1,400 mg

1,100 - 1,400 

mg 

Selenium 20 - 40 μg 20 - 40 μg

Sodium 290 mg max 290 mg max 

Zinc 11 - 14 mg 11 - 14 mg

TABLE II. Chemical forms of nutrients

Nutrient Possible chemical forms Preferred chemical form

Vitamin A Retinyl acetate or palmitate or 

beta-carotene

Retinyl acetate

Vitamin B1 --- Thiamin hydrochloride (paste) or 

thiamin mononitrate (bars)

Vitamin B2 --- Riboflavin

Niacin --- Niacinamide

Vitamin B6 --- Pyridoxine HCl

Vitamin B12 Cyanocobalamin (diluted 

form[0.1% or 1%] with 100% 

active particles spray dried 

form)

Cyanocobalamin (0.1%)

 

10 Maximum

11 For bars, the iron fortificant will be in the form of Na Fe EDTA up to the maximum allowable regulatory limit, with the 

remainder provided in the form of Ferrous Fumarate in order to get to a minimum of 10 - 14 mg iron per 100 gm.
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TABLE II. Chemical forms of nutrients (continued)

Nutrient Possible chemical forms Preferred chemical form

Biotin --- ---

Folic Acid --- Ptroylmonoglutamic acid

Vitamin C --- L-ascorbic acid

Vitamin D3 --- Cholecalciferol (D3)

Vitamin E --- DL-alpha-tocopherol acetate

Vitamin K1 --- Phylloquinon 5%

Calcium Ca phosphate, Ca carbonate 

(Calcium salts containing well 

absorbed anions such as 

chloride should be avoided as 

they may induce acidosis)

Tricalcium Phosphate

Copper Copper sulfate, copper 

gluconate

Encapsulated copper sulfate

Iodine --- Potassium Iodide

Iron (paste) Encapsulated ferrous sulfate, 

encapsulated ferrous fumarate

Encapsulated ferrous sulfate

Iron (bars) Na Fe EDTA (subject to 

Codex limits)

Na Fe EDTA

Magnesium --- Magnesium sulfate

Phosphorus --- Dipotassium Phosphate,

Tricalcium Phosphate

Potassium --- Potassium chloride

Selenium Sodium selenite Sodium selenite (1.5%)

Sodium --- ---

Zinc Zinc sulfate, zinc gluconate, 

zinc oxide

Zinc sulfate

5.4 Finished product.

5.4.1 Appearance and texture. The Type I, RUTF spread shall have a smooth homogeneous 

finish and shall be free of lumps; the oil shall not separate and be free of a gritty, grainy, and 

sandy texture. The Type II, RUTF bars shall be compressed into a rectangular shape 

approximately 50 g in weight. The Type II, RUTF bars shall have a smooth exterior that easily 

crumbles with gentle finger pressure and the interior particle size is uniform.

5.4.2 Flavor and odor. The Type I, RUTF spread shall be free from foreign odors and flavors 

such as, but not limited to burnt, scorched, rancid, malted, sour, or stale. The Type II, RUTF bars 

shall have a slightly sweet grain odor (appropriate for the grain used) with a blended cereal flavor 
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of the pre-cooked cereal mix. The Type II, RUTF bars shall not possess distinct flavor notes 

attributable to the protein sources or the vitamins and minerals. The RUTF shall not contain any 

artificial flavoring.

5.4.3 Color. The Type I, RUTF spread shall have a cream to light brown color. The Type I, 

RUTF spread shall not have a dull, gray tinge, or other abnormal cast. The Type II, RUTF bars 

shall have a light tan to dark tan color. The RUTFs shall show no evidence of excessive heating 

(materially darkened or scorched).

5.5 Foreign material. The RUTF shall be clean, sound, wholesome, and free from evidence of 

rodent or insect infestation.

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

the RUTF shall not be more than 90 days old when it leaves the manufacturer’s plant for delivery 

to purchaser. The RUTF spread shall have a shelf life of at least 24 months when stored at 

26.7°C (80°F) and the RUTF bar shall have a shelf life of at least 24 months when stored at 

26.7°C (80°F).

5.7 Product standard. Unless otherwise specified in the solicitation, contract, or purchase 

order, a sample of the RUTF shall be subjected to product demonstration model (PDM) 

inspection as applicable, in accordance with the requirements of this CID (Sec. 11.6). The 

approved sample shall serve as the product standard when evaluating each production lot. Any 

failure to conform to the finished product requirements or any appearance or palatability failure 

shall be cause for rejection of the lot. Should the manufacturer at any time plan to, or actually 

produce the product using different formulation or process methodologies from the approved 

product standard, which result in a product non comparable to the product standard, the 

manufacturer shall arrange for a replacement PDM approval. In any event, all product produced 

must meet all requirements of this CID including product standard comparability.

6. ANALYTICAL REQUIREMENTS.

6.1 Proximate and microbiological testing requirements. Unless otherwise specified in the 

solicitation, contract, or purchase order the proximate and microbiological testing requirements 

for the RUTF shall be as follows:

Test Tolerance

Energy 520-550 kcal/100 g for Type I, RUTF spread

520-550 kcal/100 g for Type II, RUTF bars

Protein 10-12 percent of kcal

Total Fat 45-60 percent of kcal
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Test Tolerance

Water activity (Aw) Less than 0.60

Standard plate count Not more than 10,000 Colony Forming Units 

(CFU)/g

Aflatoxin Less than 5 parts per billion (ppb) total Alfatoxin

Melamine/Cyanuric acid Less than 25 ppb

Coliform Less than 10 CFU/g or less than 3 Most Probable 

Number (MPN)/g 12

Yeast Not more than 10 in 1 g

Mold Not more than 50 in 1 g

Clostridium perfringens Negative

Salmonella Negative

E. coli Negative

Listeria monocytogenes Negative

Staphylococcus aureus Negative

 (coagulase positive)

Cronobacter sakazakii Negative in 10 g

Vitamin A 0.8 - 1.1 mg/100 g

Vitamin B1 Minimum 0.5 mg/100 g

Vitamin C Minimum 50 mg/100 g

Iron 10 - 14 mg/100 g

6.2 Product verification. When USDA verification of the proximate, chemical, and 

microbiological testing requirements is specified in the solicitation, contract, or purchase order, 

analytical testing shall be performed on composite samples. For proximate tests the composite 

sample shall be 454 g (1 lb). The number of subsamples drawn to make the proximate composite 

shall be based on USDA procedures. For the Aflatoxin test a single composite sample shall be 

produced from 60 randomly drawn pouches. For microbiological tests five homogenized 

composite samples shall be produced from a total of 60 randomly drawn pouches (12 per 

composite) per production lot.

6.3 Test portion size for microbiological tests. The test portions for microbiological tests shall 

be derived from each of the five composite samples specified in Sec. 6.2. The test portion size 

for testing aerobic plate count, coliform, and yeast and mold shall be 25 g (0.88 oz); Salmonella

shall be 125 g (4.4 oz); Staphylococcus aureus (coagulase positive), Clostridium perfringens, 

E.coli, and Listeria monocytogenes shall be 25 g (0.88 oz) each. Cronobacter sakazakii shall be 

10 g (0.32 oz) each.

 

12 Findings indicate zero colonies (CFU) per plate or zero tubes producing gas for MPN.
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6.4 Proximate and microbiological testing. When specified in the solicitation, contract, or 

purchase order, the analysis shall be performed in accordance with the following methods from 

the AOAC International Official Methods of Analysis (OMA), the FDA Bacteriological 

Analytical Manual (BAM), or as specified below.

Test Method

Protein 988.05, 992.15

Fat 991.36, 2007.04, 2008.06

Aw 978.18

Aflatoxin 990.33, 991.31, 998.03, or 999.07

Melamine/Cyanuric acid FDA LIB 4421, FDA LIB 4422, FDA LIB 4423

Standard plate count 966.23, 990.12, 2008.10, or BAM, Ch 3 13

Coliform 966.24, 986.33, 989.19, 991.14, 2000.15, 2008.10,

or BAM, Ch. 4 13

Yeast and Mold 997.02, 995.21

Clostridium perfringens 976.30 or BAM, Ch. 16 13

Salmonella 2004.03, 2003.09, 2011.03, or BAM, Ch. 5 13

E. coli 966.24, 986.33, 989.19, 991.14, 2000.15, 2009.02, 

or BAM, Ch.4 13

Listeria monocytogenes 992.18, 2003.12, 2004.02, or 2010.02

Staphylococcus aureus 2003.07, 2003.08, or 2003.11

 (coagulase positive)

Cronobacter sakazakii ISO 22964 or BAM ucm289378 14

Vitamin A 2001.13, 2011.11, or 2011.13

Vitamin B1 986.27, 957.17

Vitamin C 967.21, 985.33, or 985.33

Iron 985.35, 984.27, or 999.10

6.5 Test results. The test results for protein shall be reported to the nearest 0.1 percent. The 

test results for aflatoxin shall be reported as negative when the results are not greater than 5 ppb. 

The test results for melamine/cyanuric acid shall be reported as negative when the results are not 

greater than 25 ppb. The test results for Aw shall be reported to the nearest 0.01 value. No

individual sample shall have an Aw value exceeding 0.60. The test results for standard plate 

count and yeast and mold shall be reported to the nearest 10 CFU per g. The test results for 

coliform and E. coli shall be reported to the nearest 10 CFU per g or to the nearest MPN per g. 

The test results for Clostridium perfringens, Salmonella, Listeria monocytogenes, 

 

13 8th Edition, FDA BAM or the FDA BAM Online.

14 The FDA’s update methodology for testing C. sakazakii is available at: 

http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/ucm289378.htm. 

Date accessed November 16, 2012.
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Staphylococcus aureus (coagulase positive), and Cronobacter sakazakii shall be reported as 

negative or positive. Test results for Vitamin A, Vitamin B1 (Thiamin), Vitamin C, iron, and fat

shall be reported with units and precision as specified or as described in the test method. Any 

result not conforming to the analytical testing shall be cause for rejection of the lot.

7. PACKAGING REQUIREMENTS AND EXAMINATIONS.

7.1 Pouch requirements.

7.1.1 Pouch material. The pouch material shall be capable of being fabricated into pouches. 

The material used for the pouch shall be generally recognized as safe (GRAS) for use with food 

in accordance with 21 CFR Parts 170-199 or other standards and regulations. Recycled, 

recovered, or environmentally preferable materials should be used to the maximum extent 

possible, provided that the material meets or exceed the material requirements cited herein. 

7.1.2 Oxygen transmission rate. The oxygen transmission rate (O2TR) of the material shall not 

exceed 0.06 cc/m2/24 hrs/atm. The O2TR of the material shall be determined in accordance with 

ASTM D 3985, at 23°C (73°F) and 50 percent relative humidity (RH). Any O2TR exceeding 

0.06 cc/m2

/24 hrs/atm shall be considered a test failure and shall be cause for rejection of the lot. 

Compliance to the O2TR requirement may be verified by COA from the packaging 

manufacturer.

7.1.3 Water vapor transmission rate. The water vapor transmission rate (WVTR) of the 

material shall not exceed 0.01 gm/m2/24 hrs. The WVTR of the material shall be determined in 

accordance with ASTM F 372, at 38°C (100°F) and 90 percent RH. Any WVTR exceeding 0.01 

gm/m2/24 hrs shall be considered a test failure and shall be cause for rejection of the lot. 

Compliance to the WVTR requirement may be verified by COA from the packaging 

manufacturer.

7.1.4 Filled and sealed pouches. Filled and sealed pouches shall be free of damage (such as, 

but not limited to: tears, cuts, holes, or if a multi-layer laminate is used, abrasions through one or 

more layers in the pouch material, or leakage through any seal). The pouch material shall not 

transfer any foreign flavor or odor to the product being packaged.

7.1.4.1 Closure seal. The closure seal width shall be a minimum 2.5 mm (0.10 in). The closure 

seal shall be free of impression or design on the seal surface that would conceal or impair visual 

detection of seal defects. The closure seal shall be free of wrinkles, occluded matter, or evidence 

of entrapped moisture or grease that reduces the closure seal width to less than 1.6 mm (1/16 in)

at any location along its continuous path.

7.1.4.2 Internal pressure. The pouches shall be filled and hermetically sealed such that they 

shall withstand the applicable pressure for 30 seconds. 
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7.2 Filled and sealed pouch examination. The filled and sealed pouches shall be examined for 

the defects listed in Table III utilizing ANSI/ASQC Z1.4, Sampling Procedures and Tables for 

Inspection by Attributes, in effect on the date of the solicitation. The lot size shall be expressed 

in pouches. The sample unit shall be one filled and sealed pouch. The inspection level shall be I 

and the acceptable quality level (AQL), expressed in terms of defects per hundred units shall be 

1.5 for major defects and 4.0 for minor defects. A minimum of 200 samples shall be examined 

for critical defects. The finding of any critical defect shall be cause for rejection of the lot.

TABLE III. Filled and sealed pouch defects 15

_____________________________________________________________________________

Category Defect_________________________________________

Critical 16 Major 17 Minor 18

Both Pouches

1 Tear, hole, or open seal.

2 Aberrations in pouch material or heat seals resulting from 

heat sealing, pouch fabrication, hot filling or heat 

processing that reduce the effective closure seal width to 

less than 1.6 mm (1/16 in). 19

101 Seal width not as specified.

102 Not heat sealed as specified.

103 Inside pouch dimensions not as specified.

104 Closure seal not located as specified.

105 Closure or top seal extends into or below tear notch 

location.

 

15 Any evidence of insect or rodent infestation shall be cause for rejection of the lot.

16 A critical defect is a defect that judgment and experience indicate would result in hazardous or unsafe conditions for 

individuals using the item.

17 A major defect is a defect, other than critical, that is likely to result in failure, or to reduce materially the usability of the unit 

of product for its intended purpose.

18 A minor defect is a defect that is not likely to reduce materially the usability of the unit of product for its intended purpose, or 

is a departure from established standards having little bearing on the effective use or operation of the unit.

19 Aberrations in pouch material or heat seals include:

a. Major fold-over wrinkles or severe wrinkles, that extend into heat seal area and reduce effective seal width to less than 

1.6 mm (1/16 in); or

b. Severe wrinkles in the body of the pouch along the inside edges of the heat seals. Pouches exhibiting one or more of 

these aberrations shall be tested in accordance with Sec. 7.4.
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TABLE III. Filled and sealed pouch defects (continued) 15

_____________________________________________________________________________

Category Defect_________________________________________

Critical 16 Major 17 Minor 18

106 Not clean. 20

107 Required labeling or marking missing, incorrect, illegible, 

or that smudges.

108 Embossed code marking not located as specified.

109 Distance between inside edge of tear notch or serrations 

and inside edge of seal is less than 4.7625 mm (3/16 in).

110 Presence of entrapped matter (for example, product 

residue) that reduces the effective closure seal to less than 

1.6 mm (1/16 in) wide. 21

201 Tear notch or serrations missing.

202 Tear notch or serrations not located as specified.

203 Depth of tear notch or serrations not as specified.

204 Excess pouch material at edges exceeds 4.7625 mm (3/16 

in).

Flat Pouches

3 Swollen pouch.

Brick Style Pouches

111 Pouch has foreign odor.

112 Any evidence of loss of vacuum. 22

 

20 Outer packaging shall be free from foreign matter, which is unwholesome, has the potential to cause pouch damage (for 

example, glass, metal fillings, etc.) or generally detracts from the clean appearance of the pouch. The following examples shall 

not be scored as defects for unclean:

a. Foreign matter which presents no health hazard or potential pouch damage and which can be readily removed by gently 

shaking the pouch or by gently brushing the pouch with a clean dry cloth.

b. Dried product, which affects less than 1/8 of the total surface area of one pouch face (localized and aggregate).

c. Water spots.

d. Very thin film of grease, oil, or product residue, which is discernible to touch, but is not readily discernible by visual 

examination.

21 The effective closure seal is defined as any uncontaminated, fusion bonded, continuous path, minimum 1.6 mm (1/16 in) wide 

from side seal to side seal that produces a hermetically sealed pouch.

22 The filled brick style pouches shall be sealed under a minimum vacuum level of 23 inches of mercury and shall be visually 

examined for conformance to the vacuum requirement not less than 96 hours after filling and sealing. The sealed pouch shall 
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7.3 Pouch leakage and delamination examination. All exterior surfaces and edges of the filled 

and sealed pouch shall be examined visually for product leakage while applying a manual 

kneading action which forces the product against the interior pouch surface in the area being 

observed. After leakage testing, the pouch shall be examined for evidence of delamination. Any 

product leakage from the pouch or evidence of delamination of the pouch shall be classified as a 

major defect, except delamination of outer ply when located in the seal area 1.6 mm (1/16 in) or 

further from the food product edge of seal. Pouches exhibiting this type of delamination shall be 

tested by manually flexing the delaminated area 10 times. The area of delamination shall be held 

between the thumb and forefinger of each hand with both thumbs and forefingers touching each 

other. The delamination area shall then be rapidly flexed by rotating both hands in alternating 

clockwise - counterclockwise directions. Care shall be exercised when flexing delaminated area 

near the tear notches to avoid tearing the pouch material. After flexing, the separated outer ply 

shall be grasped between the thumb and forefinger and gently lifted toward the food product edge 

of the seal. If the separated area is too small to be held between thumb and forefinger, a number 

two stylus shall be inserted into the delaminated area and a gentle lifting force applied against the 

outer ply. If separation of the outer ply can be made to extend to less than 1.6 mm (1/16 in) from 

the product edge of the seal with no discernible resistance to the gentle lifting, the pouch shall be 

rejected. The lot size shall be expressed in pouches. The sample unit shall be one filled and 

sealed pouch. The inspection level shall be I and the AQL, expressed in terms of defects per 

hundred units, shall be 0.65 for major defects.

7.4 Internal pressure test. Internal pressure resistance shall be determined by pressurizing the 

pouches while they are restrained between two rigid plates. The plates shall be 12.7 + 1.6 mm 

(1/2 + 1/16 in) apart or 25.4 + 1.6 mm (1 + 1/16 in) apart. If a three-seal tester (one that 

pressurizes the pouch through an open end) is used, the closure seal shall be cut off for testing the

side and bottom seals of the pouch; for testing of the closure seal, the bottom seal shall be cut off. 

The pouches shall be emptied prior to testing. If a four-seal tester (designed to pressurize filled 

pouches by use of a hypodermic needle through the pouch wall) is used, all four seals can be 

tested simultaneously. Pressure shall be applied gradually until 17 psig pressure is reached. The 

17 psig pressure shall be held constant for 30 seconds and then released. The pouches shall then 

be examined for separation or yield of the seals. Any rupture of the pouch or evidence of seal 

separation greater than 1.6 mm (1/16 in) in the pouch manufacturer's seal shall be considered a 

test failure. Any seal separation that reduces the effective closure seal width to less than 1.6 mm 

(1/16 in) (see Table III) shall be considered a test failure and shall be cause for rejection of the 

lot.

7.5 Net weight examination. The net weight of the filled and sealed pouches shall be 

determined by weighing each sample unit on a suitable scale tared with a representative empty 

pouch. Any individual net weight of less than 92 g (3.246 oz) shall be classified as a minor 

 continue to exhibit tight adherence to the surface contours of the contents when a pulling force is applied at the top and bottom 

seal. This force shall be applied by holding the top and bottom seal between the thumb and forefinger of each hand, while 

simultaneously exerting a slight pull with both hands. Any evidence of loss of vacuum shall be classified as a major defect.
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defect. The lot size shall be expressed in pouches. The sample unit shall be one filled and sealed 

pouch. The inspection level shall be S-3 and the AQL, expressed in terms of defects per hundred 

units, shall be 2.5. The results shall be reported to the nearest 0.1 g (0.003 oz). In addition, the 

lot shall be rejected if the sample average net weight is less than 92 g (3.246 oz).

8. MANUFACTURER’S PRODUCT ASSURANCE. The manufacturer shall certify that the 

RUTF provided, meets the requirements of this CID. The purchaser shall require proof of 

conformance.

9. REGULATORY REQUIREMENTS. The delivered RUTF shall comply with all applicable

Federal, State, and local laws and regulations relating to the manufacturing, storage, and 

distribution of packaged foods for human consumption, including all applicable provisions of the 

Federal Food, Drug, and Cosmetic Act, and regulations promulgated thereunder.

10. QUALITY ASSURANCE PROVISIONS FOR THE DAIRY COMPONENTS. 

Purchaser shall specify in the solicitation, contract, or purchase order when the following 

provisions shall be met.

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

purchase order, the dairy component manufacturer shall be required to have their facilities 

inspected by the DGB, DP, AMS, USDA, and be eligible for listing in Section I of the AMS 

publication “Dairy Plants Surveyed and Approved for USDA Grading Service.” (An AMS, DP 

plant survey verifies that, at the time of the survey, the manufacturer produces products in a clean 

sanitary environment and satisfactorily meet the requirements contained in 7 CFR Part 58

Subpart B - General Specification for Dairy Plants Approved for USDA Inspection and Grading 

Service and 21 CFR Part 110 - Current Good Manufacturing Practice in Manufacturing, 

Packing, or Holding Human Food.)

10.2 USDA, DP certification. When required in the solicitation, contract, or purchase order, 

the DGB, DP, AMS, USDA, shall certify that the dairy components used for the manufacturing 

of RUTF meets or exceeds the requirements (FDA’s Direct Food Substances Affirmed as GRAS

for Whey Protein Concentrate [21 CFR § 184.1979(c)]; U.S. Standards for Dry Whey, and 

USDA Specifications for Dry Whey Protein Concentrate); dry whole milk (Codex Standard for 

Milk Powders and Cream Powder [CODEX STAN 207-1999], FDA’s Standard of Identity for 

Dry Whole Milk [21 CFR § 131.147], and the U.S. Standards for Dry Whole Milk); whole fat 

milk ( FDA’s Standard of Identity for Milk [21 CFR § 131.110]; nonfat dry milk (Codex 

Standard for Milk Powders and Cream Powder, [CODEX STAN 207-1999]; FDA’s Standard of 

Identity for Nonfat Dry Milk [21 CFR § 131.125] and FDA’s Standards of Identity for Nonfat 

Dry Milk fortified with vitamins A and D [21 CFR § 131.127]). The DGB inspectors shall 

certify the dairy components in accordance with DGB procedures which include random 

sampling of the dairy components; evaluating the samples for conformance with the appropriate 
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U.S. Standards for Grade, USDA Specifications, and/or Codex Standard; and documenting the 

requirements on official DGB certificates.

11. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 11.3 11.4, or 11.5; 

purchaser may specify 11.1 with 11.1.1, 11.1 with 11.2.1, 11.1 with 11.2.2, 11.2 with 11.2.1, or 

11.2 with 11.2.2.

11.1 Food Defense. When required in the solicitation, contract, or purchase order, a FDSS shall 

be conducted by USDA, AMS, Specialty Crops Inspection Division (SCI). 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 

shall 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.

11.1.1 FDSS. When required in the solicitation, contract, or purchase order, a FDSS shall be 

conducted by USDA, AMS, SCI. 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 14.1.1 and 14.3.2.

11.1.2 Food Defense Addendum to Plant Systems Audit (PSA). When required in the 

solicitation, contract, or purchase order, a Food Defense addendum shall be conducted by USDA, 

AMS, 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 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 14.1.1 and 14.3.2.

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

purchase order, the product manufacturer shall 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.

11.2.1 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 
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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.)

11.2.2 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.)

11.3 Manufacturer’s certification. When required in the solicitation, contract, or purchase 

order, the manufacturer shall certify that the finished RUTF distributed meets or exceeds the 

requirements of this CID.

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

product quality, acceptability, or both be determined, the SCI, Fruit and Vegetable Program (FV), 

AMS, USDA, shall be the certifying agency. SCI inspectors shall certify the quality and 

acceptability of the RUTF in accordance with SCI procedures which include: selecting random 

samples of the packaged RUTF, evaluating the samples for conformance with the salient 

characteristics of this CID and other contractual requirements, and documenting the findings on 

official SCI score sheets and/or certificates. In addition, when required in the solicitation, 

contract, or purchase order, SCI inspectors will examine the RUTF for conformance to the U.S.

Standards for Condition of Food Containers (7 CFR Part 42) in effect on the date of the 

solicitation.

11.5 Finished Product Examination. The finished product shall be examined for compliance 

with the product requirements specified in Sec. 5.4, utilizing the double sampling plans indicated 

in ANSI/ASQC Z1.4 in effect on the date of the solicitation. The lot size shall be expressed in 

pouches. The sample unit shall be the contents of one pouch. The inspection level shall be S-3 

and the AQL, expressed in terms of defects per hundred units, shall be 1.5 for major defects and 

4.0 for minor defects. Defects and defect classifications are listed in Table IV.

The pouches of RUTF shall be kneaded prior to conducting any portion of the product 

examination.
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TABLE IV. Product defects 23, 24

_____________________________________________________________________________

Category Defect__ _______________________________________

Major Minor

Appearance and texture

101 Product not fortified, Type I, RUTF paste, or Type II, RUTF bar.

102 Type I, RUTF spread, not a smooth, homogeneous finish and not free 

of lumps.

103 Type I, RUTF spread, shows separation of oil.

104 Type I, RUTF spread, not free of gritty, grainy, and sandy texture.

105 Type I, RUTF spread or Type II, RUTF bar, shows evidence of 

excessive heating (material darkened or scorched).

106 Type II, RUTF, bars, not a compressed rectangular shape with a 

dimension of 63.5 mm long by 44.4 mm wide by 14.7 to 16.0 mm 

thick (2-1/2 in long by 1-3/4 in wide by 0.58 to 0.63 in thick). 25

107 Type II, RUTF bars, do not have a smooth exterior and an interior 

particle size which is uniform; and do not easily crumble with gentle 

finger pressure.

Flavor and Odor

108 Type I, RUTF spread, does not have a pleasing sweet, clean dairy 

flavor and odor.

109 Type II, RUTF bars, does not have a slightly sweet grain odor 

(appropriate for the style) with a blended cereal flavor.

110 Type I, RUTF spread, does not have a pleasing sweet, clean flavor and 

odor associated with the major ingredients.

201 Type I, RUTF spread, not cream to light brown color or has a dull gray 

or other abnormal cast.

202 Type II, RUTF bars, not a medium tan to dark tan color, shows 

evidence of excessive heating (materially darkened or scorched).

 

23 Presence of any foreign materials such as, but not limited to: dirt, insect parts, hair, wood, glass, metal, or any foreign odors 

or flavors such as, but not limited to: burnt, scorched, rancid, malted, sour, or stale shall be cause for rejection of the lot.

24 Finished product not equal to or better than the approved product standard in palatability and overall appearance shall be 

cause for rejection of the lot.

25 The length and width measurements for the Type II, RUTF bars have an allowable tolerance of + 3.2 mm (1/8 in).
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TABLE IV. Product defects (continued) 23, 24

_____________________________________________________________________________

Category Defect__ _______________________________________

Major Minor

Color

201 Type I, RUTF spread, not cream to light brown color or has a dull gray 

or other abnormal cast.

202 Type II, RUTF bars, not a medium tan to dark tan color, shows 

evidence of excessive heating (materially darkened or scorched).

TABLE V. Filled and sealed pouch defects

_____________________________________________________________________________

Category Defect_________________________________________

Major Packing

111 Type II, RUTF bars, not individually shrink-wrapped in a thin 

monolayer wrap of polyolefin.

112 Type II bars, not nine bars packed into a vacuum packed brick style 

pouch. 26

11.6 Product standard inspection. The RUTF PDM shall be inspected in accordance with the 

provisions of this CID and evaluated for overall appearance and palatability. Any failure to 

conform to the CID requirements or any appearance or palatability failure shall be cause for 

rejection of the lot. The approved PDM shall be used as the product standard for periodic review 

evaluation and inspection activities. All food components that are inspected by USDA shall be 

subject to periodic review sampling and evaluation. The USDA shall select sample units during 

production of the contract and submit them to USDA Headquarters and the purchasers’ designee, 

as specified in the solicitation, contract, or purchase order. One lot shall be randomly selected 

during each calendar month of production. Twelve (12) sample units of RUTF shall be randomly 

selected from that one production lot. The 12 sample units shall be shipped to USDA headquarters and the purchasers’ designee within five working days from the end of the production 

month and upon completion of all USDA inspection requirements. The sample units shall be 

evaluated for the salient characteristics including appearance, odor, flavor, texture, and overall 

quality.

 

26 Each sample bar examined for Table IV defects shall be drawn from a separate 9-bar brick pack pouch. Inspection of the 9-

bar brick pack pouch for Defect 112 shall be performed prior to obtaining the sample Type II, RUTF bar from the 9-bar pack.
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12. PACKAGING. The packing, labeling, and case marking shall be specified in the 

commodity requirement document (CRD), solicitation, contract, or purchase order.

13. USDA INSPECTION NOTES. When Sections 11.4 and 11.5 are specified in the CDR, 

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

quality and condition of samples of RUTF and compliance with requirements in the 

following areas:

- Salient characteristics (Sec. 5).

- Product standard evaluation of the PDM (Sec. 5.7 and 11.6).

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

order (Sec. 6.2). When USDA analytical testing is specified, SCI inspection personnel 

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

(S&TP) laboratory for analysis.

- Packaging requirements (Sec. 7 and 12 or as specified in the CRD, solicitation, contract, or 

purchase order).

14. REFERENCE NOTES.

14.1 USDA certification contacts.

14.1.1 USDA certification, FDSS, Plant Survey, and PSA contact. For a USDA certification, 

FDSS, Plant Survey, and PSA, contact the Chief, Inspection Branch, SCI, 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.

14.1.2 DGB certification contact. For dairy product certification, contact the Branch 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.Vorget@ams.usda.gov.

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

on analytical testing, contact the Director, USDA, AMS, S&TP, Laboratory Division, 801 

Summit Crossing Place, Suite B, Gastonia, NC 28054, telephone (704) 867-3873, Fax (704) 

853-2800, or via E-mail: AMSLaboratoryDivision@ams.usda.gov.

14.3 Sources of documents.

14.3.1 Sources of information for nongovernmental documents are as follows:

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

North Fredrick Avenue, Suite 500, Gaithersburg, MD 20877-2417, telephone (301) 924-
A-A-20363B

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7077. Internet address: http://www.aoac.org for non-members 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, 12601 Twinbrook Parkway, Rockville, MD 20852-1790, telephone 

(800) 227-8772 or (301) 881-0666, Fax (301) 816-8148. Internet address: www.usp.org.

Copies of latest edition of ANSI/ASQC Z1.4 may be purchased from: ANSI, ATTN: Customer 

Service Department, 25 W 43rd Street, 4th Floor, New York, NY 10036, telephone (212) 642-

4900, (212) 642-4980, Fax (212) 302-1286. Internet address: 

http://webstore.ansi.org/RecordDetail.aspx?sku=ANSI/ASQC%20Q9000-1-1994.

Copies of the: Recommended International Code of Practice, General Principles of Food 

Hygiene CAC/RCP 1-1969, Revision 4-2003; Report of the 28th session of the Codex committee 

on nutrition and foods for special dietary uses, Chiang Mai, Thailand, 30 October – 3 November 

2006 (Alinorm 07/30/26); Code of Hygienic Practice for Powdered Formulae for Infants and 

Young Children, CAC/RCP 66 - 2008; Advisory List of Mineral Salts and Vitamin Compounds 

for Use in Foods for Infants and Children of the Codex Alimentarius Standard (CAC/GL 10 -

1979); all standards linked to specific products for ingredients/raw materials and final products 

(ex.: aflatoxin levels in peanuts, peroxide levels in vegetable oils, radioactive elements in milks, 

etc.); and the concept of “fit for human consumption” must comply with Codex Alimentarius raw 

material specification sheets for STAN 207 - 1999 for milk, STAN 212 - 1999 for sugar, STAN 

200 for peanuts, and STAN 210 for vegetable oil may be downloaded free from: Codex 

Alimentarius, via the Internet. Internet address: 

http://www.codexalimentarius.net/web/index_en.jsp.

Copies of ASTM D 3985 Standard Test Method for Oxygen Gas Transmission Rate Through 

Plastic Film and Sheeting Using a Coulometric Sensor are available from: ASTM 

International, 100 Barr Harbor Drive, P.O. Box C700, West Conshohocken, PA 19428-

2959, telephone (610) 832-9585. Internet address: www.astm.org/Standard/index.shtml.

Copies of ISO Standard 22000 are available from: International Organization for 

Standardization, 1 ch. de la Voie-Cruse, Case Postale 56, CH-1211 Geneva 20, Switzerland, 

telephone 41-22-749-01-11, Fax 41-22-749-09-47, E-mail: sales@iso.org. Internet address: 

www.iso.org.

Copies of the United Nations Children’s Fund (UNICEF) specifications for Ready-To-Use 

Therapeutic Foods (RUTF) are available from: UNICEF Supply Catalogue. Internet address: 

https://supply.unicef.org/.

Additional information on Nutrition, therapeutic 0000240 Therapeutic spread, sachet 92g/CAR150 may be obtained by writing to: Jan Komrska, MPH, MSc, Contracts Specialist, Essential 
A-A-20363B

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Medicines and Nutrition, Medicines and Nutrition Center, UNICEF Supply Division, 

Freeport, 2100 Copenhagen, telephone: +45 35 27 30 40, or via E-mail: 

jkomrska@unicef.org.

Copies of the Community-based Therapeutic Care (CTC) A Field Manual, 2006 are available 

from: Valid International, Unit 14, Standingford House, 27 Cave Street, Oxford OX4 1BA, 

U.K., telephone: +44 1865 722180, or via E-mail: office@validinternational.org. Internet 

address: www.validinternational.org.

14.3.2 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 the Bacteriological Analytical Manual (BAM) are available from: FDA, Center of 

Food Safety and Applied Nutrition (CFSAN) on the Internet at: 

http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalM

anualBAM/default.htm.

Copies of the Analytical Methods for Melamine and Triazine Analogs are available from: FDA, 

CFSAN on the Internet at: 

http://www.fda.gov/AnimalVeterinary/ScienceResearch/ToolsResources/ucm135002.htm.

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

Preventive Measures Guidance are available online from: FDA, CFSAN on the Internet at: 

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

s/FoodDefenseandEmergencyResponse/ucm083075.htm.

Copies of the U.S. Standards of Grade are available from: Standardization Branch, DP, AMS, 

USDA, STOP 0230, 1400 Independence Avenue, S.W., Washington, DC 20250-0230, 

telephone (202) 720-7473, Fax (202) 720-2643, or on the Internet at: 

http://www.ams.usda.gov/dairy/grade.htm.

Copies of Dairy Plants Surveyed and Approved for USDA Grading Service are available from: 

Branch Chief, DGB, DP, AMS, USDA, STOP 0230, 1400 Independence Avenue, SW, 
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Washington, DC 20250-0230, telephone (202) 720-3171 or on the Internet at: 

www.ams.usda.gov/dairygrading.

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 and/or provided to: Chief, Standardization 

Branch, SCI, FV, AMS, USDA, STOP 0240, 1400 Independence Avenue, SW, Washington, 

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

robin.chilton@ams.usda.gov.

CIVIL AGENCY COORDINATING ACTIVITIES:

HHS - FDA

USAID - FFP

USDA - FV

PREPARING ACTIVITY:

USDA - FV

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

color, national origin, age, disability, and where applicable, sex (including gender identity and expression), marital status, 

familial status, parental status, religion, sexual orientation, political beliefs, genetic information, reprisal, or because all or part of 

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

with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) 

should contact USDA's TARGET Center at (202) 720-2600 (voice and TDD).

To file a complaint of discrimination, write to USDA, Assistant Secretary for Civil Rights, Office of the Assistant Secretary for 

Civil Rights, 1400 Independence Avenue, S.W., Stop 9410, Washington, DC 20250-9410, or call toll-free at (866) 632-9992 

(English) or (800) 877-8339 (TDD) or (866) 377-8642 (English Federal-relay) or (800) 845-6136 (Spanish Federal-relay). 

USDA is an equal opportunity provider and employer.