FSC 8915 

 METRIC

A-A-20319A 

September 14, 2017 

SUPERSEDING

A-A-20319 

December 12, 2001 

COMMERCIAL ITEM DESCRIPTION

FRUIT CUPS (NOT INCLUDING APPLESAUCE), 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 fruit cups (not including applesauce) (fruit cups), 

packed in commercially acceptable containers, suitable for use by Federal, State, local 

governments, and other interest parties. Please note: This document does not guarantee 

purchase of this item by USDA.1

2. PURCHASER NOTES.

2.1 Purchasers must specify the following: 

• Type(s), packing medium/media, and container size(s) of fruit cups desired (Sec. 3).

• When fruits used must originate from crops grown, processed, and packed in the United 

States (Sec. 6.2).

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

• When compliance with analytical requirements must be verified (Sec. 7.2). 

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

2.2 Purchasers may specify the following: 

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

specify one of the following combinations: Sec. 10.1.1 with 10.2.1 or 10.1.2 with 10.2.2. 

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

3. CLASSIFICATION. The fruit cups must conform to the following list which must be 

specified in the solicitation, contract, or purchase order. 

1 USDA purchase specifications are available at: https://www.ams.usda.gov/selling-food/product-specs.
A-A-20319A 

2 

Types, packing media, and container sizes.

2

Type I - Pineapple tidbits or chunks 

Type II - Tropical fruit salad (pineapple and papaya) 

Type III - Tropical fruit salad (pineapple, papaya, and guava) 

Type IV - Tropical fruit salad (pineapple tidbits, red and yellow papaya, guava, and banana

puree) 

Type V - Diced peaches

Type VI - Mixed fruit (diced peaches, diced pears, and pineapple tidbits) 

Type VII - Mixed fruit (diced peaches, diced pears, pineapple tidbits, and banana puree)

Type VIII - Diced pears

Type IX - Mandarin oranges (whole segments) 

Type X - Cherry mixed fruit (diced peaches, diced pears, and cherries)

Type XI - Citrus salad (grapefruit and oranges) 

Type XII - Mango 

Type XIII - Red grapefruit 

Type XIV - Diced apples

Type XV - Other (as specified by the purchaser)

Packing medium 1 - In fruit juice

Packing medium 2 - In extra light syrup3

Packing medium 3 - In light syrup 

Packing medium 4 - In heavy syrup 

Packing medium 5 - Other (as specified by the purchaser)

Container size 1 - 113 gram (g) (4 ounce (oz)) can

Container size 2 - 113 g (4 oz) plastic cup 

Container size 3 - 119 g (4.2 oz) plastic cup 

Container size 4 - 130 g (4.4 oz) plastic cup 

Container size 5 - 198 g (7 oz) plastic cup 

Container size 6 - 226 g (8 oz) can 

Container size 7 - Other (as specified by the purchaser)

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

products must meet the requirements of the:

• Processing guidelines (Sec. 5). 

• Salient characteristics (Sec. 6).

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

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

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 3 This is not a nutrient content claim.
A-A-20319A 

3 

• 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 fruit cups must be processed in accordance with Current Good 

Manufacturing Practice (CGMP) (21 Code of Federal Regulations (CFR) Part 110) or the 

Current Good Manufacturing Practice, Hazard Analysis and Risk-Based Preventive Controls for 

Human Food (21 CFR Part 117) and the Standards for the Growing, Harvesting, Packing, and 

Holding of Produce for Human Consumption (21 CFR Part 112) in effect on the date of the 

solicitation, contract, or purchase order and must be commercially sterile, ready-to-use. 

Manufacturers may blanch the fruits used to preserve color. 

5.2 Food defense. The fruit cups must be processed and transported in accordance with the 

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

Preventive Measures Guidance.

4

 This guidance identifies the kinds of preventive measures food 

manufacturers, processors, or handlers may take to minimize the risk that food under their 

control will be subject to tampering or other malicious, criminal, or terrorist actions. The 

implementation of enhanced food defense preventive measures provides for the security of a 

plant’s production processes and includes the storage and transportation of pre-production raw 

materials, other ingredients, and post-production finished product. 

5.3 Shelf life. After packaging, the fruit cups must have a remaining shelf life of at least nine 

months when delivered to the purchaser. 

6. SALIENT CHARACTERISTICS.

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

order of predominance by weight (21 CFR § 101.4(a)) unless exempted by 21 CFR § 101.100. 

6.2 Ingredients. When specified in the solicitation, contract, or purchase order, the fruit used 

must originate from crops grown, processed, and packed in the United States. The fruit cups 

must be made from canned or individually quick frozen (IQF) fruit specified for the type fruit 

and packing medium specified in the solicitation, contract, or purchase order. 

6.3 Raw ingredients. The fruit cups must be prepared by using fairly well matured fruit. Those 

fruit cups that contain apples, peaches, pears, and pineapples must be prepared from fruits that 

are U.S. Grade B or better. Apples must be prepared from fruits that are U.S. Grade A. Mixed 

fruit cups must be equivalent to U.S. Grade B as defined in the U.S Standards for Grades of 

Canned Fruit Cocktail. Tropical fruit salads, papaya, guava, banana, mango, mandarin oranges, 

4 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm. 
A-A-20319A 

4 

and citrus salad must meet the Codex Alimentarius Standards (CODEX STAN)5 as specified in 

Table I. 

Table I. CODEX STAN

Fruit CODEX STAN

Papaya CODEX STAN 99

Guava CODEX STAN 99

Banana CODEX STAN 99

Mandarin oranges CODEX STAN 254 and CODEX STAN 99

Citrus salad CODEX STAN 254

Mango CODEX STAN 319

6.3.1 Tropical fruit salad. Tropical fruits must be peeled. Pineapple tidbits must be cored, the 

papaya must be deseeded, and the guava must be diced. 

6.3.2 Mandarin oranges. The mandarin oranges must be peeled and the membrane, fiber 

strands originating from albedo or cores, and seeds (if any) must have been substantially 

removed from the segments. 

6.3.3 Grapefruit. The grapefruit must be peeled and the membrane, fiber strands originating 

from albedo or cores, and seeds (if any) must have been substantially removed from the 

segments.

6.4 Additional ingredients. When specified in the solicitation, contract, or purchase order, fruit 

cups may contain added sugar, corn syrup, or artificial sweeteners. Acidulants and other safe 

and suitable ingredients may be used to preserve the fruit cups. When used, all ingredients must 

meet the standards specified in the Food Chemicals Codex (FCC) or, in the absence of FCC 

specification at a minimum, meet the specifications for quality set by the U.S. Pharmacopeia 

(USP)-National Formulary quality. Additional ingredients must be used in accordance with the 

provisions of the U.S. Standards of Identity when one exists. The additional ingredients must be 

approved for those particular uses by FDA’s regulations on food additives (21 CFR Part 170) or 

Direct Food Substances Affirmed as Generally Recognized as Safe (GRAS) requirements (21 

CFR Part 184). 

5 Codex Alimentarius Standards are available on line at: http://www.fao.org/fao-who-codexalimentarius/standards/list-of-standards/en/. 
A-A-20319A 

5 

6.5 Finished product.

6.5.1 Flavor and aroma. The fruit cups must have a flavor and aroma characteristic of the 

particular fruit(s) specified in the solicitation, contract, or purchase order. The fruit cups must 

not contain any off flavors or odors, such as, but not limited to rancid or fermented. 

6.5.2 Color. Each fruit used in the fruit cups will have the color typical of the fruit(s) specified 

in the solicitation, contract, or purchase order. Each fruit ingredient must possess a reasonably 

uniform bright characteristic color. 

6.5.3 Texture. Each fruit used in the fruit cups will maintain the texture unique to that fruit. 

The fruit must have a uniform texture typical of properly ripened fruit. 

6.6 Defects. Each fruit used in the fruit cups must meet the requirements for defects and 

allowances as specified in the U.S. Standards of Grade and/or Codex STAN for the type(s) of 

fruit(s) specified in the solicitation, contract, or purchase order. 

6.7 Foreign material. Fruits used to produce the finished fruit cups that have Defect Action 

Levels must not exceed those tolerances specified in 21 CFR § 110.110. All ingredients must be 

clean, sound, wholesome, and free from foreign material, such as, but not limited to, extraneous 

plant material, dirt, plastic, insects, insect pieces or rodent or insect infestation.

7. ANALYICAL REQUIREMENTS.

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

purchase order, the fruit cups will be analyzed for the following °Brix in accordance with 21 

CFR § 101.30 for fruit juice and 21 CFR Part 145 or the Codex Guidelines for Packing Media 

for Canned Fruits6

 for fruits packed in syrup as specified in Table II. Mixed fruit cups will be 

analyzed for the following °Brix in accordance with 21 CFR § 101.30 (h)(2). 

6 See footnote 5 on page 4.
A-A-20319A

6

TABLE II. Analytical requirements

Fruit Packing Media °Brix

Pineapple Fruit juice At least 12.8

Pineapple Extra light (lite) syrup More than 10 but less than 14

Pineapple Light syrup More than 14 but less than 18

Pineapple Heavy syrup More than 18 but less than 22

Papaya Fruit juice At least 11.5

Papaya Extra light (lite) syrup More than 10 but less than 147

Papaya Light syrup More than 14 but less than 187

Papaya Heavy syrup More than 18 but less than 227

Guava Fruit juice At least 7.7

Guava Extra light (lite) syrup More than 10 but less than 147

Guava Light syrup More than 14 but less than 187

Guava Heavy syrup More than 18 but less than 227

Banana Fruit juice At least 22.0

Banana Extra light (lite) syrup More than 10 but less than 147

Banana Light syrup More than 14 but less than 187

Banana Heavy syrup More than 18 but less than 227

7 See footnote 5 on page 4.
A-A-20319A

7

TABLE II. Analytical Requirements (continued)

Fruit Packing Media °Brix

Peaches Fruit juice At least 10.5

Peaches Extra light (lite) syrup More than 10 but less than 14

Peaches Light syrup More than 14 but less than 18

Peaches Heavy syrup More than 18 but less than 22

Pears Fruit juice At least 12.0

Pears Extra light (lite) syrup More than 10 but less than 14

Pears Light syrup More than 14 but less than 18

Pears Heavy syrup More than 18 but less than 22

Mandarin oranges Fruit juice At least 11.88

Mandarin oranges Extra light (lite) syrup More than 10 but less than 149

Mandarin oranges Light syrup More than 14 but less than 189

Mandarin oranges Heavy syrup More than 18 but less than 229

Dark Sweet Cherries Fruit juice Dark, sweet 20

Dark Sweet Cherries Extra light (lite) syrup Less than 16

Dark Sweet Cherries Light syrup More than 16 but less than 20

Dark Sweet Cherries Heavy syrup More than 20 but less than 25

8 Brix values determined by refractometer for citrus juices may be corrected for citric acid. 9 See footnote 5 on page 4.
A-A-20319A 

8 

TABLE II. Analytical Requirements (continued)

Fruit Packing Media °Brix

Red Tart Cherries Fruit juice Red, sour 14 

Red Tart Cherries Extra light (lite) syrup Not applicable 

Red Tart Cherries Light syrup More than 18 but less than 22

Red Tart Cherries Heavy syrup More than 22 but less than 28

Red Tart Cherries Heavy syrup More than 18 but less than 2210

Grapefruit Fruit juice At least 10.010

Grapefruit Extra light (lite) syrup Not applicable 

Grapefruit Light syrup More than 16 but less than 18 

Grapefruit Heavy syrup More than 18

Mixed fruit Fruit juice At least 10.0

Mixed fruit Extra light (lite) syrup More than 12.0 but less than 14

Mixed fruit Light syrup More than 14.0 but less than 18 

Mixed fruit Heavy syrup More than 18

Apples In water Not applicable 

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

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

7.3 USDA verification procedures. When USDA certification (Sec. 10.4) is specified in the 

solicitation, contract, or purchase order, analytical testing must be performed as follows. 

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

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

subsamples of packages randomly selected from the lot. The number of subsamples must be 

10 See footnote 9 on page 7.
A-A-20319A 

9 

based on USDA inspection service sampling procedures and plans (7 CFR § 52.38). The 

contents of each will be used to create a composite sample that will be used in the analytical 

testing.

7.3.2 Analytical testing and reporting. When specified in the solicitation, contract, or 

purchase order, the analyses must be made and reported in accordance with the following 

method from the AOAC International Official Methods of Analysis (OMA) as specified below in 

the Table III. Any result not conforming to the analytical requirements may be cause for 

rejection of the lot.

TABLE III. Analytical Testing and Reporting

Test Method Reported as:

⸰Brix 932.12 The nearest 0.1 degree

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

distributor must certify that the fruit cups provided meet the salient characteristics of this CID, 

conform to their own specifications, standards, and quality assurance practices, and be the same 

fruit cups offered for sale in the commercial market. The purchaser reserves the right to require 

proof of conformance. 

9. REGULATORY REQUIREMENTS. The delivered fruit cups must comply with all 

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

packaging, labeling, storage, distribution, and sale of the fruit cups in the commercial 

marketplace. Delivered fruit cups must comply with all applicable provisions of the Federal 

Food, Drug, and Cosmetic (FD&C) Act, the Fair Packaging and Labeling Act, and regulations 

promulgated thereunder. When a known allergen is included in the fruit cups, the fruit cups must 

comply with the allergen labeling requirements of the FD&C Act. Major allergens identified in 

the FD&C Act include: wheat, fish, milk, soy, tree nuts, eggs, peanuts, and shellfish or those in 

effect on the date of the solicitation, contract, or purchase order.

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

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

10.2.2. 

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

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

(AMS), Specialty Crops Program (SCP), Specialty Crops Inspection (SCI) Division. Food 

defense requirements include a documented and operational food defense plan that provides for 

the security of a plant’s production processes and includes the storage and transportation of preproduction raw materials and other ingredients and post-production finished product. The plan 

must address the following areas: (1) food security plan management; (2) outside and inside 
A-A-20319A 

10 

security of the production and storage facilities; (3) slaughter, when applicable, and processing, 

including all raw material sources; (4) shipping and receiving; (5) storage; (6) water and ice 

supply; (7) mail handling; (8) personnel security; and (9) transportation, shipping, and receiving. 

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

conducted by USDA, AMS, SCP, SCI Division. The FDSS verifies that operators of food 

establishments have implemented measures to minimize the risk of tampering or other criminal 

actions against the food under their control. An AMS FDSS verifies the participating company’s 

adherence to the FDA’s Guidance for Industry - Food Producers, Processors, and Transporters: 

Food Security Preventive Measures Guidance.11

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

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

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

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

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

section of the PSA verifies the participating company’s adherence to the FDA’s Guidance for 

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

Guidance.12 

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

purchase order, the product manufacturer will be required to provide evidence, by certificate that 

the manufacturing plant has undertaken one of the following quality assurance measures within 

12 months prior to providing a bid or no later than 10 business days from the date of 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 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 CGMP (21 CFR Part 110) 

or the Current Good Manufacturing Practice, Hazard Analysis and Risk-Based Preventive 

Controls for Human Food (21 CFR Part 117) in effect on the date of the solicitation, contract, or 

purchase order. 

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

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

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

environment in accordance with CGMP (21 CFR Part 110) or the Current Good Manufacturing 

Practice, Hazard Analysis and Risk-Based Preventive Controls for Human Food (21 CFR Part 

117) in effect on the date of the solicitation, contract, or purchase order. 

11 See footnote 4 on page 3.
A-A-20319A 

11 

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

or purchase order, the manufacturer/distributor must certify that the fruit cups distributed meet or 

exceed the requirements of this CID. The manufacturer/distributor must certify via a Certificate 

of Conformance or other adequate documentation (as specified by the purchaser) that the fruit

cups meet the analytical requirements specified in Sec. 7 of this CID. 

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

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

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

acceptability of the fruit cups in accordance with SCI Division procedures, which include 

selecting random samples of the fruit cups, evaluating the samples for conformance with the 

salient characteristics and analytical requirements of this CID and other contractual 

requirements, and documenting the findings on official SCI Division score sheets and/or 

certificates. In addition, when required in the solicitation, contract, or purchase order, SCI 

Division inspectors will examine the fruit cups 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 Sec. 10.4 is specified in the solicitation, contract, 

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

of samples of fruit cups 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 Division inspection personnel must 

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

(S&TP) laboratory for analysis.

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

order).

13. REFERENCE NOTES.

13.1 USDA services. 

13.1.1 USDA certification. For USDA certification contact: Associate Director, Inspection 

Operations, SCI Division, SCP, AMS, USDA, Room 1536 South Building, STOP 0240, 1400 

Independence Avenue, SW, Washington, DC 20250-0240, telephone (202) 720-2482, fax 

(202) 720-0393, or via E-mail: Nathaniel.Taylor@ams.usda.gov.
A-A-20319A 

12 

13.1.2 USDA FDSS, plant survey, and PSA. For a USDA FDSS, plant survey, and PSA 

contact the Chief, Audit Services Branch, SCI Division, SCP, AMS, USDA, Room 0711 

South Building, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247, 

telephone (202) 720-5021, fax (866) 230-9168, or via E-mail: SCIAudits@ams.usda.gov.

13.1.3 Analytical testing and technical information. For USDA technical information on 

analytical testing, contact the Laboratory Approval and Testing Division, S&TP, AMS, 

USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, 

telephone (202) 690-0621 or via E-mail: KerryR.Smith@ams.usda.gov. 

13.2 Sources of documents.

13.2.1 Sources of information for nongovernmental documents are as follows:

Copies of the AOAC International OMA may be obtained from: AOAC International, 2275 

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

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.

Copies of the Codex Alimentarius Guidelines and Standards are available on the Internet at: 

http://www.fao.org/fao-who-codexalimentarius/standards/list-ofstandards/en/?provide=standards&orderField=fullReference&sort=asc&num1=CODEX.

13.2.2 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, 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. 
A-A-20319A 

13 

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

Preventive Measures Guidance are available online from: FDA, Center for Food Safety and 

Applied Nutrition (CFSAN) on the Internet at: 

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation

/FoodDefense/ucm083075.htm.

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

available from: Director, SCI Division, SCP, AMS, USDA, Room 1536 South Building, 

STOP 0240, 1400 Independence Avenue, SW, Washington, D.C. 20250-0240, via E-mail: 

CIDS@ams.usda.gov or on the Internet at: http://www.ams.usda.gov/gradesstandards/cids and https://www.gpo.gov/fdsys/pkg/CFR-2015-title7-vol2/pdf/CFR-2015-

title7-vol2-part42.pdf.

CIVIL AGENCY COORDINATING ACTIVITIES: 

DOJ - BOP

HHS - FDA

USDA - SCP

VA - OSS

PREPARING ACTIVITY:

USDA - SCP

Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations 

and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited 

from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, 

disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation 

for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and 

complaint filing deadlines vary by program or incident.

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American 

Sign Language, etc.) should contact the responsible Agency or USDA's TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA 

through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to 

File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the 

information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA 

by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, 

D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. 

USDA is an equal opportunity provider, employer, and lender.