A-A-20300

May 28, 2014

COMMERCIAL ITEM DESCRIPTION

TURKEY PRODUCTS, GROUND, SEASONED OR UNSEASONED, 

READY-TO-COOK OR FULLY COOKED, FROZEN

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers frozen, ready-to-cook or fully cooked, seasoned or unseasoned, 

ground turkey products (ground turkey products), packed in commercially acceptable containers, 

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

This document is not associated with Federal nutrition assistance programs and does not 

guarantee purchase of this item by USDA.1

2. PURCHASER NOTES.

2.1 Purchasers must specify the following:

- Type(s), type(s) of turkey meat, style(s), flavor(s), fat content(s), sodium content(s),

vegetable protein product(s) (VVPs), packaging type(s), and weight(s) of ground turkey 

products desired (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. 10.1) or USDA certification (Sec. 10.2).

2.2 Purchasers may specify the following:

- When Child Nutrition (CN) labeling is required (Sec. 3).

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

3. CLASSIFICATION. The ground turkey products 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 websites: Commodity Purchase Specifications for Agricultural Marketing Service 

(AMS) and Commodity Purchase Specifications for Farm Service Agency (FSA).

METRIC

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Types, types of turkey meat, styles, flavors, fat contents, sodium contents, VPPs, packaging 

types, and weights.2

Type I - Ready-to-cook

Type II - Fully cooked

Type of turkey meat A - Natural proportions3

Type of turkey meat B - White

Type of turkey meat C - Dark

Style 1 - Ground

Packaging type a) - Bulk bag

Weight 1) - 2.27 kg (5 lb)

Weight 2) - 9.07 kg (20 lb)

Weight 3) - 18.14 kg (40 lb)

Weight 4) - Other (as specified by the purchaser)

Packaging type b) - Chub/tube

Weight 1) - 1.36 kg (3 lb)

Weight 2) - 4.54 kg (10 lb)

Weight 3) - Other (as specified by the purchaser)

Packaging type c) - Other (as specified by the purchaser)

Style 2 - Turkey burgers

4 (9 Code of Federal Regulations (CFR) § 381.160)

Weight 1) - 56.7 g (2 oz)

Weight 2) - 85 g (3 oz)

Weight 3) - 113.4 g (4 oz)

Weight 4) - 151.1 to 155.9 g (5.33 to 5.5 oz)

Weight 5) - 198.5 g (7 oz)

Weight 6) - Other (as specified by the purchaser)

Style 3 - Turkey patties4 (9 CFR § 381.160)

Weight 1) - 56.7 g (2 oz)

Weight 2) - 85 g (3 oz)

Weight 3) - 113.4 g (4 oz)

Weight 4) - 151.1 to 155.9 g (5.33 to 5.5 oz)

Weight 5) - 198.5 g (7 oz)

Weight 6) - Other (as specified by the purchaser)

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 3 You cannot select natural proportion meat and specify the fat content. 4 Product weight is dependent on whetherthe product is raw or fully cooked. Check with vendor on product availability.

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Style 4 - Sausage links or continuous rope4

Flavor 1 - Hot Italian turkey sausage

Flavor 2 - Sweet Italian turkey sausage

Flavor 3 - Turkey bratwurst

Flavor 4 - Smoked turkey sausage5

Flavor 5 - Smoked turkey cheddar sausage5

Flavor 6 - Hot smoked turkey sausage5

Flavor 7 - Turkey kielbasa5

Flavor 8 - Other (as specified by purchaser)

Weight 1) - 56.7 g (2 oz)

Weight 2) - 85 g (3 oz)

Weight 3) - 113.4 g (4 oz)

Weight 4) - Other (as specified by the purchaser)

Style 5 - Turkey breakfast sausage4

Weight 1) - 22.7g (0.8 oz)

Weight 2) - 28 g (1 oz)

Weight 3) - 45.4 g (1.6 oz)

Weight 4) - Other (as specified by the purchaser)

Style 6 - Turkey breakfast links4

Weight 1) - 28 g (1 oz)

Weight 2) - 56.7 g (2 oz)

Weight 3) - Other (as specified by the purchaser)

Style 7 - Turkey meatball4

Packaging type a) - Bulk bag

Weight 1) - 2.27 kg (5 lb)

Weight 2) - 4.54 kg (10 lb)

Weight 3) - Other (as specified by the purchaser)

Packaging type b) - Other (as specified by the purchaser)

Style 8 - Turkey patty crumbles5

Packaging type a) - Bulk bag

Weight 1) - 2.27 kg (5 lb)

Weight 2) - 4.54 kg (10 lb)

Weight 3) - Other (as specified by the purchaser)

Packaging type b) - Other (as specified by the purchaser)

5 Product is only available as a fully cooked product.

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Style 9 - Turkey taco filling5

Packaging type a) - Bulk bag2

Weight 1) - 2.27 kg (5 lb)

Weight 2) - 4.54 kg (10 lb)

Weight 3) - Other (as specified by the purchaser)

Packaging type b) - Other2 (as specified by the purchaser)

Style 10 - Other (as specified by purchaser)

Fat content a - 95 percent lean/5 percent fat6

Fat content b - 93 percent lean/7 percent fat6

Fat content c - 90 percent lean/10 percent fat6

Fat content d - 85 percent lean/15 percent fat6

Fat content e - Other6 (as specified by purchaser)

Sodium content i) - Commercial practice6

Sodium content ii) - Reduced sodium (21 CFR § 101.61)6

Sodium content iii) - Low sodium (21 CFR § 101.61)6

Sodium content iv) - Sodium free (21 CFR § 101.61)6

Sodium content v) - Other6 (as specified by purchaser)

VPP (I) - Without added VPP

VPP (II)- With added VPP

When CN meal pattern contribution information is required: 7, 8, 9

CN labeling (i) - 1.5 oz equivalent meat/meat alternate

CN labeling (ii) - 2.0 oz equivalent meat/meat alternate

CN labeling (iii) - 2.25 oz equivalent meat/meat alternate

CN labeling (iv) - 2.5 oz equivalent meat/meat alternate

CN labeling (v) - 2.75 oz equivalent meat/meat alternate

CN labeling (vi) - Other (as specified by the purchaser)

6 Not all products are available with these specified fat and sodium contents. Check with vendor for the fat and sodium contents of their 

product(s). 

7 Do not specify CN labeling when specifying cooked weight. 8 When a CN label is specified, the ground turkey products must comply with USDA, Food and Nutrition Service (FNS), Child Nutrition 

Programs, National School Lunch Programs regulations (7 Code of Federal Regulations (CFR) Part 210, Appendices A and C) and receives Food 

and Nutrition Service (FNS) final approval. 9 When a CN labeled product is specified, the ground turkey products must meet the Nutrition Standards in the National School Lunch and 

School Breakfast Programs, dated January 26, 2012 at: http://www.fns.usda.gov/school-meals/nutrition-standards-school-meals.

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

products must meet the requirements of the:

- Processing guidelines (Sec. 5).

- Salient characteristics (Sec. 6).

- Analytical requirements: as specified by the purchaser (Sec. 7).

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

- Regulatory requirements (Sec. 9).

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

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 11).

5. PROCESSING GUIDELINES.

5.1 Preparation and processing. The ground turkey products must comply with USDA, Food 

Safety and Inspection Service (FSIS), Poultry Inspection Regulations, (9 CFR Part 381), the 

Food Standards and Labeling Policy Book, be manufactured under sanitary standard operation 

procedures (SSOP) (9 CFR Part 416), be in compliance with hazard analysis and critical control 

point (HACCP) system requirements (9 CFR 417), and applicable state regulations. When 

applicable, the ground turkey products must comply with the USDA, Food and Nutrition Service 

(FNS), Child Nutrition Programs, National School Lunch Program and School Breakfast 

Program regulations (7 CFR Part 210, 220, Appendices A and C), which must be specified in the 

solicitation, contract, or purchase order.

5.2 Food security. The ground turkey products must be processed and transported in 

accordance with the FSIS Food Defense Guidelines for the Transportation and Distribution of 

Meat, Poultry, and Processed Egg Products.

10 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.

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

order, the ground turkey products must be produced not more than 180 days prior to delivery to 

the purchaser.

5.4 Freezing. After the final processing, the ground turkey products, that are not fully cooked 

and/or shaped, must be packaged and frozen to an internal temperature of -17.8°C (0°F) or 

lower. Fully cooked ground turkey products must be individually quick frozen (IQF) to an 

internal temperature of -12.2°C (10°F) or lower, prior to packaging. An interim cool-down and 

drain period may be allowed for the fully cooked ground turkey products before entering the 

10 http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b74884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES

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freezing chamber. After the shaped ground turkey products are IQF, they must be packaged and 

the internal temperature of the ground turkey products must be -17.8°C (0°F) or lower at the time 

the ground turkey products are prepared for delivery. The ground turkey products must be 

maintained at a temperature of -17.8°C (0°F) or lower during shipment.

6. SALIENT CHARACTERISTICS.

6.1 Ingredients. All ingredients must be declared by their common or usual name in 

descending order of predominance by weight (9 CFR § 381.118).

6.1.1 Raw turkey. The ground turkey products must contain white and dark turkey meat, 

unless otherwise specified by the purchaser in the solicitation, contract, or purchase order. The 

ground turkey products must be free of bone and hard bone-like material. The ground turkey 

products must not have more than 2 percent by weight of tendons, cartilage (gristle), or 

tendinous or ligamentous material greater than 1.27 cm (0.50 in) in any dimension.

6.1.2 Additional ingredients. There must not be any trans fat added to the ground turkey 

products. The additional ingredients in Style 3, turkey patties; Style 4, turkey sausage links or 

continuous ropes; Style 5, turkey breakfast sausage patties; Style 6, turkey breakfast links; Style 

7, turkey meatball shape; Style 8, turkey crumbles; and Style 9, turkey taco filling may include 

additional ingredients. All ingredients used in the preparation of the ground turkey products 

must be of Food Chemicals Codex purity or U.S. Pharmacopeia-National Formulary quality, and 

meet the related FDA regulations on food additives or generally recognized as safe (GRAS) 

requirements. Any additional ingredients added directly to the meat components must comply 

with the Food Ingredients and Sources of Radiation section of the Regulatory Requirements 

Under the Federal Meat Inspection Act and the Poultry Products Inspection Act (9 CFR § 

424.21), or Safe and Suitable Ingredients Used in the Production of Meat, Poultry, and Egg 

Products directive (FSIS Directive 7120.111).

6.2 Finished product.

6.2.1 Appearance and color. The Type I (ready-to-cook), Style 1, ground turkey, Style 2, 

turkey burgers, and Style 3 turkey patties ground products must have a typical pinkish-beige 

color of ground turkey. The pinkish-beige hue will depend on the fat content of the ground 

turkey specified in the solicitation, contract, or purchase order. The Type I, Style 4 turkey 

sausage links or continuous ropes; Style 5, turkey breakfast sausage patties; Style 6 turkey 

breakfast links; and Style 7, turkey meatball shape; ground turkey products must have a typical 

pinkish-beige color with added spices and additional ingredients specific for the style of ground 

turkey products specified in the solicitation, contract, or purchase order. The Type II (fully 

cooked), Style 2, turkey burgers; Style 3, turkey patties; Style 4 turkey sausage links or 

continuous ropes; Style 5, turkey breakfast sausage patties; Style 6 turkey breakfast links; Style 

11 http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7120.1.pdf

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7, turkey meatball shape; Style 8, turkey crumbles; and Style 9, turkey taco filling; ground turkey 

products must have a typical light tan color of fully cooked ground turkey specified in the 

solicitation, contract, or purchase order.

6.2.2 Aroma and flavor. The aroma and flavor of the ground turkey products must be 

characteristic of the Style and Flavor of ground turkey products specified in the solicitation, 

contract, or purchase order. There must be no foreign odors or flavors such as, but not limited 

to: fruity, sulfide-like, cardboard, tallow, painty, oily, oxidized, metallic, burnt or other off odors 

or flavors.

6.3 Foreign material. Determination of wholesomeness and acceptability with respect to the 

presence of foreign material (e.g., glass, dirt, insect parts, hair, wood, metal, or plastic) must be 

made by a FSIS employee. All ingredients must be clean, sound, wholesome, and free from 

evidence of rodent or insect infestation. All ground turkey products must be examined by a 

metal detection device capable of detecting metallic contaminants including, but not limited to: 

stainless steel shavings, pieces of metal from wire mesh conveyers, pieces of wire, and metal 

fragments from cutting equipment.

7. ANALYTICAL REQUIREMENTS.

7.1 Analytical and microbiological tolerances. Unless otherwise specified in the solicitation, 

contract, or purchase order, the ground turkey products must comply with the following ranges 

and/or tolerances:

Test Tolerance

Fat Will not exceed the purchaser selected range of fat

Aerobic (Standard) Plate Less than 50,000 Colony Forming Units (CFU) 

Count per g

Sodium Will not exceed the purchaser selected sodium 

content

Escherichia coli (E. coli) Less than 3 per g using the Most Probable Number 

(MPN) technique

Listeria monocytogenes Will be negative

 (L. monocytogenes)

Salmonella Will be negative

E. coli O157:H7 Will be negative

7.2 Product verification sampling. When USDA verification of analytical requirements is 

specified in the solicitation, contract, or purchase order, analytical and microbiological testing 

will be performed by USDA laboratories on composite samples. The composite sample for the 

analytical tests must be 227 g (8 oz) and the composite sample for the microbiological tests must

be 0.68 kg (1 lb 5 oz). The number of subsamples drawn to make the analytical composites must 

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be based on USDA procedures. Subsamples must be a minimum of one bag, chub, burger/patty 

shape, or link of ground turkey product and must contain the appropriate number of ground 

turkey products to yield a 0.907 kg (2.0 lb) sample to be composited.

7.3 Test portion size. The test portions must be derived from the composite sample specified in 

Sec. 7.2. The test portion size for testing Salmonella must be 325 g (11.46 oz). The test portion 

size for testing aerobic (standard) plate count, L. monocytogenes, E. coli and E. coli O157:H7

must be 50 g (1.76 oz) each.

7.4 Analytical and microbiological 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

Sample preparation 983.18(a)

Fat 960.39, 976.21, or 985.1512

Aerobic (Standard) Plate 966.23 or 990.12

Count

Sodium 935.47, 971.19, 976.25, or 2011.14

E. coli 996.23, 966.24, 992.30, or 991.14

L. monocytogenes 999.06, 2003.12, 2004.02, or 2004.03

Salmonella 996.08, 986.35, 967.26, 2003.09, or 2004.03

E. coli O157:H7 996.09, 996.10, or 997.11

7.5 Test results. Test results for fat must not exceed the stated level of fat by 20 percent. The 

test results aerobic (standard) plate count must be reported to the nearest 100 CFU per g. The 

test results for E. coli must be reported to the nearest MPN. The test results for Salmonella, L. 

monocytogenes, and E. coli O157:H7 must be reported as positive or negative. Any result not 

conforming to the analytical requirements will be cause for rejection of the lot.

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

distributor must certify that the ground turkey products provided meet the salient characteristics 

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

be the same ground turkey products offered for sale in the commercial market. The purchaser 

reserves the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The meat components and the finished product must 

originate and be produced, processed, and stored in compliance with all applicable provisions of 

the Poultry Products Inspection Act and regulations promulgated thereunder. The delivered 

ground turkey products must comply with all applicable Federal and State mandatory 

12 Use method 983.18(a) for sample preparation of fat analysis.

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requirements and regulations relating to the preparation, packaging, labeling, storage, 

distribution, and sales of the ground turkey products in the commercial marketplace. Delivered 

ground turkey products 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 a known allergen is included in the ground turkey products, the ground turkey 

products must comply with the allergen labeling requirements of the Federal Food, Drug, and 

Cosmetic Act. When the ground turkey products are used for the National School Lunch 

Program and School Breakfast Program, the ground turkey products must comply with all 

applicable provisions of the CN Programs. When a CN label is specified, the label must be 

approved in its final format by the FNS.

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.1 or 10.2.

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

or purchase order, the manufacturer/distributor will certify that the finished ground turkey 

products distributed meets or exceeds the requirements of this CID.

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

product quality, acceptability or both be determined, the USDA, Agricultural Marketing Service 

(AMS), Livestock, Poultry, and Seed Program (LPS), Quality Assessment Division (QAD) must

be the certifying agency. LPS Program inspectors must certify the quality and acceptability of 

the ground turkey products in accordance with LPS Program procedures, which include: 

selecting random samples of the ground turkey products, evaluating the samples for conformance 

with the salient characteristics of this CID and other contractual requirements, and documenting 

the findings on official LPS Program score sheets and/or certificates. In addition, when required 

in the solicitation, contract, or purchase order, LPS Program will examine the ground turkey 

products 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 10.2 is specified in the solicitation, 

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

condition of samples of ground turkey products and compliance with requirements in the 

following areas:

- Processing guidelines (Sec. 5).

- Salient characteristics (Sec. 6).

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

(Sec. 7). When USDA analytical testing is specified, LPS Program inspection personnel 

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

(S&TP) laboratory for analysis.

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

order).

13. REFERENCE NOTES.

13.1 USDA certification contact. For a USDA certification contact the USDA, AMS, LSP 

Program, QAD, 1400 Independence Avenue, SW, Room 3932, STOP 0258, Washington, 

DC 20250-0258, telephone (202) 720-3271, or on line at: 

http://www.ams.usda.gov/AMSv1.0/QAD.

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 E-mail: KerryR.Smith@ams.usda.gov.

13.3 Sources of information for nongovernmental documents are as follows:

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

North Frederick Avenue, Suite 500, Gaithersburg, MD 20877-2417, telephone (301) 924-

7077. Internet address: http://www.aoac.org for nonmembers and 

http://www.eoma.aoac.org for members and AOAC OMA subscribers.

Copies of the 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.

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

Appendices A and C; the Poultry Inspection Regulations are contained in 9 CFR Part 381; the 

Regulatory Requirements Under the Federal Meat Inspection Act and the Poultry Products 

Inspection Act are container in 9 CFR Parts 416, 417, and 424; 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.

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Copies of the FSIS Food Defense Guidelines for the Transportation and Distribution of Meat, 

Poultry, and Processed Egg Products is available online from: USDA, FSIS on the Internet at: 

http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b74884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES. 

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

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

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

Branch, SCI Division, FV, AMS, USDA, Riverside Business Park, 100 Riverside Parkway, 

Suite 101, Fredericksburg, VA 22406, telephone (540) 361-1130, Fax (540) 361-1199, via Email: CIDS@ams.usda.gov or on the Internet at: 

www.ams.usda.gov/CommercialItemDescription.

CIVIL AGENCY COORDINATING ACTIVITIES:

DOJ - BOP

HHS - FDA

USDA - FV

VA - OSS

PREPARING ACTIVITY:

USDA - FV

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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