FSC 8915/8940

A-A-20050E

December 11, 2012

SUPERSEDING

A-A-20050D

April 7, 1995

COMMERCIAL ITEM DESCRIPTION

VEGETABLE PUREES, SHELF STABLE

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers shelf stable vegetable purees (vegetable purees), packed in 

commercially acceptable containers, suitable for use by Federal, State, local governments, and 

other interested parties.

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following:

- Type(s), vegetable(s), container(s), pack(s), size(s), and agricultural practice(s) of 

vegetable purees 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. 10.3) 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 with10.2.1) or (Sec. 10.2 with 10.2.2).

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

3. CLASSIFICATION. The vegetable purees shall conform to the following list which shall 

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

Types, vegetables, containers, packs, sizes, and agricultural practices

1

.

 

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

METRIC
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Type I - Stand-alone food/ingredient replacer

Type II - Special dietary use - infant/child feeding2

Type III - Special dietary use - other3

Type IV - Other (as specified by the purchaser)4

Vegetable A - Asparagus

Vegetable B - Green Bean

Vegetable C - Pea

Vegetable D - Squash

Vegetable E - Carrot

Vegetable F - Beet

Vegetable G - Spinach

Vegetable H - Sweet Potato5

Vegetable I - Red Pepper

Vegetable J - Mushroom

Vegetable K - Broccoli

Vegetable L - Cauliflower

Vegetable M - Corn

Vegetable N - Kale

Vegetable O - Tomato6

Vegetable P - Potato

Vegetable Q - Zucchini

Vegetable R - Vegetable Blends7

Vegetable S - Other (as specified by the purchaser)8

Container 1 - Jar

Container 2 - Pouch

Container 3 - Plastic pack

Container 4 - Tub

Container 5 - Can

Container 6 - Drum

Container 7 - Tote

Container 8 - Other (as specified by the purchaser)

Pack a - Individual

Pack b - Multi-pack (2 or more containers sold together)

 

2 21 Code of Federal Regulations (CFR) § 105.3(a)(1)(ii) and 21 CFR § 105.65. 3 For the purposes defined in 21 CFR § 105.3(a)(1)(i). 4 For any purpose not defined by Type I, II, or III. 5 Shall comply with the US Standards for Grades of Canned Sweet Potatoes Mashed, and 21 CFR § 155.200.

6 Shall comply with the US Standards for Grades of Canned Tomato Puree (Tomato Pulp) and 21 CFR § 155.91.

7 Shall contain a combination of two or more types of vegetables. The types of vegetables and their proportions shall be specified in the 

solicitation, contract, or purchase order.

8 May include any vegetable not specified above.
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Size i - 71 g (2.5 oz)

Size ii - 85 g (3 oz)

Size iii - 99 g (3.5 oz)

Size iv - 113 g (4 oz)

Size v - 120 g (4.23 oz)

Size vi - 156 g (5.5 oz)

Size vii - 170 g (6 oz)

Size viii - 425 g (15 oz)

Size ix - 907 g (2 lb)

Size x - 3 kg (6.8 lb)

Size xi - 208 L (55 gal)

Size xii - 1,041 L (275 gal)

Size xiii - 1,249 L (330 gal)

Size xiv - Other size (as specified by the purchaser)

Agricultural practice (A) - Conventional

Agricultural practice (B) - Organic

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

products shall meet the requirements of the:

- Processing guidelines (Sec. 5).

- Salient characteristics (Sec. 6).

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

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

- Regulatory requirements (Sec. 9).

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

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

5. PROCESSING GUIDELINES.

5.1 Processing. The vegetable purees shall be processed in accordance with Current Good

Manufacturing Practices (21 CFR Part 110). The vegetable purees shall be thermoprocessed or 

aseptically packaged to ensure commercial sterility.

5.2 Food security. The vegetable puree shall 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 Guidance9. This guidance identifies the 

kinds of preventive measures food manufacturers, processors, or handlers may take to minimize 

 

9

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodDefenseandEmergencyResponse/ucm083075.ht

m
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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 Organic ingredients. When organic vegetable purees are specified in the solicitation, 

contract, or purchase order, the vegetables shall be grown following organic agricultural 

practices and processed in accordance with the requirements of the National Organic Program (7 

CFR Part 205). A Certificate of Organic Operation shall be provided to verify that the product 

was processed in accordance with the National Organic Program requirements. Nonagricultural, nonorganic substances allowed in organic handling are listed in 7 CFR § 205.605. 

Nonorganically produced agricultural products allowed in organic handling are listed in 7 CFR § 

205.606.

6. SALIENT CHARACTERISTICS.

6.1 Ingredients.

6.1.1 Vegetables. The vegetables used shall be clean and sound and may be canned, frozen,

dried, or raw prior to processing. The vegetables used shall depend on the vegetable specified by 

the purchaser. 

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

order, when using raw vegetables, the vegetable puree shall be prepared from vegetables from 

the latest year’s crop.

6.1.3 Additional ingredients. Type I, stand-alone food/ingredient replacer, and Type II, special 

dietary use - infant/child feeding, vegetable purees shall include the appropriate vegetable and 

may include water and 1 1⁄2 percent modified or unmodified food or corn starch. Type III, special 

dietary use, other vegetable purees shall contain the appropriate vegetable and may contain 

additional ingredients for preservation or flavoring such as sugar, salt, water, modified or 

unmodified food or corn starch, or spices as permitted by the FDA. Type IV, other, shall include 

those ingredients specified for Type I and Type II. Any additional ingredients used in Type IV

vegetable purees shall be specified in the solicitation, contract, or purchase order. When used, the 

additional ingredients shall be of Food Chemicals Codex purity or US Pharmacopeia-National 

Formulary quality and meet the related FDA regulations on food additives or generally 

recognized as safe (GRAS) requirements.

6.1.4 Pesticides. Pesticides in the vegetables used shall comply with the regulations and 

tolerances for pesticides specified in 40 CFR Part 180, Protection of the Environment. 

6.2 Finished product. 
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6.2.1 Flavors and odors. The vegetable purees shall be free from objectionable flavors and 

odors. The vegetable purees shall have the flavors and odors of the specified vegetable.

6.2.2 Color. The purees shall possess a homogenous natural color of the vegetable specified. 

When Vegetable R, vegetable blends, is specified, the vegetable puree shall have a homogenous 

color characteristic of the combination of vegetables specified in the solicitation, contract, or 

purchase order. 

6.2.3 Consistency. The vegetable purees shall possess a smooth and homogenous consistency 

appropriate for the intended age group or special dietary use.

6.2.4 Defects. The vegetable purees shall be practically free from coarse particles, large intact 

vegetable pieces and objectionable odors and flavors. 

6.2.5 Foreign Material. The vegetable puree shall be free from evidence of rodent or insect 

infestation and other foreign material such as, but not limited to hair, wood, glass, or metal. 

Vegetable O, tomato, shall comply with the defect levels specified for tomato puree in the FDA 

Defect Levels Handbook currently in use on the date of the solicitation, contract, or purchase 

order.

6.2.6 Volume. Containers shall be filled to the maximum capacity for the type of container 

specified.

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the vegetable purees shall comply with the following tolerances:

Vegetable

Total Solids

(Percent Minimum)

Total Sodium (mg/100g)

(Maximum)

Asparagus 5.2 10.0

Green Bean 7.5 5.0

Pea 12.5 5.0

Squash 7.3 5.0

Carrot 9.0 49.0

Beet 9.9 83.0

Spinach 10.4 49.0

Sweet Potato 15.9 18.0
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Vegetable

Total Solids

(Percent Minimum)

Total Sodium (mg/100g)

(Maximum)

Tomato10 8.0 -

Vegetable 

Blends 10.0 36.0

Other11 - -

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

specified in the solicitation, contract, or purchase order, analytical testing shall be performed on 

ten or more 8-oz subsamples or retail packages randomly selected from the lot. The contents of 

each shall be used to create a composite sample that shall be tested for total solids, and total 

sodium content. 

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

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

Official Methods of Analysis (OMA) as specified below:

Test Method

Total Solids 920.151, 964.22, or 985.26

Sodium 976.25, 984.27, 985.35, or 2011.14

7.4 Test results. Test results for total solids will be reported to the nearest 0.1 percent. Test 

results for sodium will be reported to the nearest 0.1 mg per 100 g. Any result not conforming to 

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

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

distributor shall certify that the vegetable purees provided shall meet the salient characteristics of 

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

the same vegetable purees offered for sale in the commercial market. The purchaser reserves the 

right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered vegetable purees shall comply with all 

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

packaging, labeling, storage, distribution, and sales of the vegetable purees in the commercial 

marketplace. Delivered vegetable purees shall 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 vegetable puree, the 

 

10 Shall contain no less than 8 percent and no more than 24.0 percent tomato soluble solids.(21 CFR § 155.91) 11 Analytical values for any vegetable not specified in the table above shall be specified in the solicitation, contract, or purchase order.
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vegetable puree shall comply with the allergen labeling requirements of the Federal Food, Drug, 

and Cosmetic Act. 

10. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 10.3, or 10.4; 

purchaser may specify 10.1 with 10.1.1, 10.1 with 10.1.2, 10.1.2 with 10.2.1, 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 shall 

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

(FV), 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 pre-production 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.

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

conducted by USDA, AMS, FV, 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 Sec. 13.1 and 13.3.2.

10.1.2 Food Defense Addendum to PSA. When required in the solicitation, contract, or 

purchase order, a Food Defense addendum shall 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 Sec. 13.1 and 13.3.2.

10.2 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 the 

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 
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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.)

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 will certify that the vegetable purees distributed 

meet or exceed the requirements of this CID.

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

product quality and acceptability or both be determined, the SCI, FV, AMS, USDA, shall be the 

certifying program. SCI inspectors shall certify the quality and acceptability of the vegetable 

purees in accordance with SCI procedures, which include: selecting random samples of the 

vegetable purees, 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 vegetable purees 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 shall 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 shall include evaluation of the quality and 

condition of samples of vegetable purees, 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, SCI inspection personnel shall select 

samples and submit them to the USDA, Science and Technology Programs (S&TP) 

laboratory for analysis.

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

order).

13. REFERENCE NOTES.
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13.1 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.

13.2 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.

13.3 Sources of documents.

13.3.1 Sources of information for nongovernmental documents are as follows:

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

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

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

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

Copies of the Food Chemicals Codex and U.S. Pharmacopeia may be purchased from: United 

States Pharmacopeia Convention, 12601 Twinbrook Parkway, Rockville, MD 20877, 

telephone (800) 227-8772 or (301) 881-0666, Fax (301) 816-8148 or on the Internet at: 

http://www.usp.org. 

13.3.2 Sources of information for governmental documents are as follows:

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

CFR Part 42, the National Organic Program are contained in 7 CFR Part 205, the Fair Packaging 

and Labeling Act are contained in 16 CFR Parts 500 to 503, the Federal Food, Drug, and 

Cosmetic Act are contained in 21 CFR Parts 1 to 199, and the Protection of the Environment are 

contained in 40 CFR Part 180. These documents may be purchased from: Superintendent of 

Documents, New Orders, P.O. Box 979050, St. Louis, MO 63197-9000. Credit card (Visa, 

MasterCard, Discover/ NOVUS, and American Express) purchases may be made by calling 

the Superintendent of Documents on (866) 512-1800, (202) 512-1800. These documents 

may also be obtained free of charge on the Internet at: 

http://www.gpo.gov/fdsys/browse/collectionCfr.action?collectionCode=CFR.

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

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

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

s/FoodDefenseandEmergencyResponse/ucm083075.htm.
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Copies of this CID, the U.S. Standards for Condition of Food Containers (7 CFR Part 42), and 

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

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

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

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

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

www.ams.usda.gov/CommercialItemDescription.

CIVIL AGENCY COORDINATING ACTIVITIES:

DOJ - BOP

HHS - NIH, FDA

USDA - FV

VA - OSS

PREPARING ACTIVITY:

USDA - FV

The U.S. Department of Agriculture (USDA) prohibits discrimination 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.