FSC 8920/8940 

A-A-20181C 

August 6, 2014 

SUPERSEDING

A-A-20181B 

June 20, 2008 

 

COMMERCIAL ITEM DESCRIPTION

BAKERY MIXES, PREPARED

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers prepared bakery mixes (bakery mixes), packed in commercially 

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

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), style(s), class(es), fat level(s), sodium level(s), gluten content, and package(s) of 

bakery mixes 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 with 10.2.1) or (Sec. 10.2 with 10.2.2).

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

3. CLASSIFICATION. The bakery mixes 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 Procurements (FSA). 

METRIC
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Types, styles, classes, fat levels, sodium levels, gluten content, and packages.2

Type I - Cake mixes

Style A - White

Style B - Yellow

Style C - Devil’s food 

Style D - Gingerbread 

Style E - Pound 

Style F - Angel food 

Style G - Banana (21 Code of Federal Regulations (CFR) § 101.220) 

Style H - Spice

Style I - Carrot

Style J - German chocolate (21 CFR § 163.111) 

Style K - Basic mix

Style L - Chocolate (21 CFR § 163.111) 

Style M - Cherry

Style N - Cinnamon streusel 

Style O - Crème

Style P - Yellow pudding 

Style Q - Chocolate pudding (21 CFR § 163.111) 

Style R - Lemon

Style S - Orange 

Style T - Strawberry

Style U - Other (as specified by the purchaser) 

Type II - Quick bread mixes 

Class 1 - Pancake and waffle mixes 

Style A - Buttermilk

Style B - Buckwheat

Style C - Plain

Style D - Blueberry

Style E - Whole wheat and honey (21 CFR § 137.200) 

Style F - Sweet potato

Style G - Multigrain

Style H - Oat bran

Style I - Whole wheat blend (21 CFR § 137.200) 

Style J - Whole wheat (21 CFR § 137.200) 

Style K - Other (as specified by the purchaser) 

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.
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Class 2 - Biscuit mix

Class 3 - Yellow corn bread mix (21 CFR §137.275)

Class 4 - Other (as specified by the purchaser)

Type III - Doughnut mixes

Class 1 - Cake doughnuts

Style A - Vanilla

Style B - Chocolate (21 CFR § 163.111)

Style C - Sour cream (21 CFR § 131.160)

Style D - Cherry

Style E - Blueberry

Style F - Buttermilk

Style G - Other (as specified by the purchaser)

Class 2 - Yeast doughnuts

Type IV - Yeast-leavened mixes

Class 1 - Sweet dough

Class 2 - Roll

Type V - Muffin mixes

Style A - Plain

Style B - Bran

Style C - Oat bran

Style D - Blueberry

Style E - Banana (21 CFR § 101.220)

Style F - Banana nut (21 CFR § 101.220)

Style G - Almond poppy seed

Style H - Lemon blueberry

Style I - Chocolate chip (21 CFR § 163.111)

Style J - Orange cranberry

Style K - Strawberry

Style L - Apple cinnamon

Style M - Corn (21 CFR § 137.215 and 21 CFR § 137.275)

Style N - Carrot

Style O - Chocolate (21 CFR § 163.111)

Style P - Lemon poppy seed

Style Q - Whole wheat (21 CFR § 137.200)

Style R - Honey and bran

Style S - Other (as specified by the purchaser)
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Type VI - Chocolate brownie mix (21 CFR § 163.111) 

Type VII - Cookie mixes 

Style A - Plain

Style B - Chocolate (21 CFR § 163.111) 

Style C - Oatmeal

Style D - Sugar 

Style E - Other (as specified by the purchaser) 

Fat level a - Regular

Fat level b - Reduced fat (at least 25 percent less fat per 100 g than the appropriate reference 

food (21 CFR § 101.62 (b))) 

Fat level c - Low fat (less than 3 g fat per reference amount (21 CFR § 101.62 (b))) 

Fat level d - Transfat free (less than 0.5 g trans fatty acids per labeled serving (21 CFR § 

101.62 (c) (1))) 

Fat level e - Other (as specified by the purchaser)

Sodium level 1) - Regular

Sodium level 2) - Reduced sodium (at least 25 percent less sodium per 100 g than the 

appropriate reference food (21 CFR § 101.61))

Sodium level 3) - Low sodium (less than 140 mg sodium per 100 g (21 CFR § 101.61))

Sodium level 4) - Other (as specified by the purchaser) 

Gluten content a) - Non gluten-free mixes

Gluten content b) - Gluten-free mixes (21 CFR § 101.91) 

Package i) - 2.27 kg (5 lb) polyester/polypropylene bags (6 bags/case) 

Package ii) - 2.27 kg (5 lb) polyester/polypropylene bags in a box (6 boxes/case) 

Package iii) - 11.34 kg (25 lb) plastic lined, multi-layered “Kraft” bags

Package iv) - 22.68 kg (50 lb) plastic lined, multi-layered “Kraft” bags

Package v) - No. 10 containers 2.27 kg (5 lb) 

Package vi) - Other (as specified by the purchaser) 

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

products must meet the requirements of the:

 - Processing guidelines (Sec. 5). 

 - Salient characteristics (Sec. 6).

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

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

 - Regulatory requirements (Sec. 9). 
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 - 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 bakery mixes must be processed in accordance with Current Good 

Manufacturing Practices (21 CFR Part 110). 

5.2 Food security. The bakery mixes must be processed and transported in accordance with the 

Food and Drug Administration’s (FDA’s) Guidance for Industry: Food Producers, Processors, 

and Transporters: Food Security Preventive Measures Guidance.3 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 bakery mixes must be manufactured not more than 90 days prior to delivery. Age 

requirements for Department of Defense (DoD) procurements must be specified in the 

solicitation, contract, or purchase order. 

6. SALIENT CHARACTERISTICS.

6.1 Ingredients. 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. The bakery mixes must contain flour, leavening agents, and other ingredients 

appropriate for the types, styles, and classes of bakery mixes specified in the solicitation, 

contract, or purchase order. All spices, flavorings, colorings, and chemical preservatives must 

meet the requirements of 21 CFR § 101.22. 

6.1.1 Dried whole eggs, dried egg whites, dried egg yolks, and coconut. Dried whole eggs, 

dried egg whites, and dried egg yolks must conform to the U.S. Standards of Identity, 21 CFR 

Part 160, Eggs and Egg Products. When dried whole eggs, dried egg whites, or dried egg yolks 

are used in the bakery mixes, they must be processed and labeled in accordance with the 

Regulations Governing the Inspection of Eggs and Egg Products (7 CFR Part 590) as evidence 

by the USDA egg products inspection shield on the label. All coconut and dried egg ingredients 

must be certified as Salmonella negative. The manufacturer/distributor must provide a 

Certificate of Analyses that the coconut and dried egg ingredients are Salmonella negative.

 

3 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm.
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6.1.2 Dairy ingredients. All ingredients derived from milk must be manufactured in a plant 

approved by the Dairy Grading Branch, Dairy Division, Agricultural Marketing Service (AMS), 

USDA, and the manufacturing plant must be listed in Section I of the publication Dairy Plants 

Surveyed and Approved for USDA Grading Service. 

6.1.3 Additional ingredients. Additional ingredients may be used as permitted by the FDA. 

When used, the additional ingredients must 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. 

6.2 Finished product. When the bakery mixes are prepared according to the manufacturer’s 

directions, they must produce a product typical of the bakery mix used. Instructions for 

preparation in high altitudes must be printed on the package label. 

6.2.1 Appearance and color. When prepared, the bakery mix must produce a finished product 

possessing characteristic appearance and color typical of the type, style, or class of bakery mix 

used. 

6.2.2 Aroma and flavor. The aroma and flavor of the prepared finished product must be 

characteristic of the type, style, or class of bakery mix used. There must be no foreign odors or 

flavors such as, but not limited to, rancid, bitter, raw, starchy, sour, or other undesirable odors or 

flavors.

6.2.3 Texture. When prepared, the bakery mix must produce a finished product possessing 

texture typical of the type, style, or class of bakery mix used. 

6.3 Foreign material. All ingredients must be clean, sound, wholesome, and free from 

evidence of rodent or insect infestation. The product must be free from foreign material such as, 

but not limited to dirt, insect parts, hair, wood, glass, or metal. 

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the bakery mixes must comply with the following requirements: 

Test Tolerance

Fat As specified by the purchaser

Sodium As specified by the purchaser
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TABLE I. Moisture requirements (percent by weight) 

Type and class Moisture (maximum)

Type I - Cakes

 All Styles, except I and J 

 Style I, Carrot and Style J, German 

Chocolate

6.0 

4.8

Type II - Quick Breads

 Class 1 - Pancakes and waffles

 Class 2 - Biscuits

 Class 3 - Yellow corn bread 

10.0 

10.0 

9.5

Type III - Doughnuts

 Class 1 - Cake

 Class 2 - Yeast

9.5 

9.5

Type IV - Yeast leavened

 Class 1 - Sweet dough 

 Class 2 - Roll

9.5 

12.0

Type V - Muffins 9.0

Type VI - Chocolate brownies 4.0

Type VII - Cookies 6.0

7.2 Product verification. When USDA verification of analytical requirements is specified in 

the solicitation, contract, or purchase order, analytical testing must be performed on a composite 

sample. The composite sample must be 113.4 g (4 oz) prepared from five randomly selected 

subsamples. Subsamples must be a minimum of one bag/container and must contain the 

appropriate number of bags/containers to yield a 113.4 g (4 oz) sample when composited. 

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

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

Official Methods of Analysis (OMA) as specified below:

Test Method

Fat 932.06 

Sodium 966.16 

Sample preparation 920.175(a) 

Moisture 925.45(A)4

7.4 Test results. The test result for fat and sodium must be reported to the nearest 0.01 g. The 

test result for moisture must be reported to the nearest 0.1 percent. Any result not conforming to 

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

4

 Modified for conformance to the moisture requirement of the applicable product and the temperature of the vacuum oven is 65o C (149°F). 
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8. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor must certify that the bakery mixes provided meet the salient characteristics of this 

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

same bakery mixes offered for sale in the commercial market. The purchaser reserves the right 

to require proof of conformance. 

9. REGULATORY REQUIREMENTS. The egg for the bakery mixes must have been 

processed according to the provisions of the Egg Products Inspection Act and regulations 

promulgated thereunder. The dairy ingredients used in the bakery mixes must conform to any 

applicable Standard(s) of Identity Regulations in 21 CFR Part 131, Milk and Cream. In addition, 

the dairy ingredients must comply with all applicable requirements of the “Grade A Pasteurized 

Milk Ordinance - 2007 Recommendations of the United States Public Health Service” or latest 

revision thereof, 7 CFR Part 58 Subpart B - General Specifications for Dairy Plants Approved 

for USDA Inspection and Grading Service, or regulations substantially equivalent thereto. The 

delivered bakery mixes must comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and 

sale of the bakery mixes in the commercial marketplace. Delivered bakery mixes 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 bakery mixes, the bakery mixes must comply with the allergen labeling requirements of 

the Federal Food, Drug, and Cosmetic Act. When the bakery mixes are used for the National 

School Lunch Program, the bakery mixes must comply with all applicable provisions of the 

Child Nutrition (CN) Program.

10. QUALITY ASSURANCE PROVISIONS. Purchaser must 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 must 

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

(FV), Specialty Crops Inspection (SCI) Division. Food defense requirements include a 

documented and operational food defense plan that provides for the security of a plant’s 

production processes and includes the storage and transportation of pre-production raw materials 

and other ingredients and postproduction finished product. The plan must address the following 

areas: (1) food security plan management; (2) outside and inside security of the production and 

storage facilities; (3) slaughter, when applicable, and processing, including all raw material 

sources; (4) shipping and receiving; (5) storage; (6) water and ice supply; (7) mail handling; (8) 

personnel security; and (9) transportation, shipping, and receiving.
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10.1.1 FDSS. When required in the solicitation, contract, or purchase order, a FDSS must be 

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

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

actions against the food under their control. (An AMS, FDSS verifies the participating 

company’s adherence to the FDA’s “Guidance for Industry - Food Producers, Processors, and 

Transporters: Food Security Preventive Measures Guidance3

.”) 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 must be conducted by USDA, AMS, FV, 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. (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 

Guidance3.”) 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 must 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 

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 must certify that the bakery mixes distributed 

meets or exceeds 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, USDA/Federal Grain Inspection Service 
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(FGIS) or USDA/SCI Division, FV, AMS, USDA (when the bakery mixes are for use by the 

military) (Agency), must be the certifying program. Agency inspectors must certify the quality 

and acceptability of the bakery mixes, in accordance with Agency procedures, which include 

selecting random samples of the bakery mixes evaluating the samples for conformance with the 

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

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

solicitation, contract, or purchase order, Agency inspectors will examine the bakery mixes for 

conformance to the U.S. Standards for Condition of Food Containers (7 CFR Part 42) in effect 

on the date of the solicitation. 

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

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

12. USDA INSPECTION NOTES. When Section 10.4 is specified in the solicitation, 

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

condition of samples of bakery mixes 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, Agency inspection personnel must 

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

laboratory for analysis. 

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

order).

13. REFERENCE NOTES.

13.1 USDA services. 

13.1.1 FGIS certification. For USDA, FGIS certification, contact the Policy, Procedures, and 

Market Analysis Branch, Field Management Division, Grain Inspection, Packers and 

Stockyards Administration (GIPSA), STOP 3630, 1400 Independence Avenue, SW, 

Washington, DC 20250-3630, telephone (202) 720-0277, Fax (202) 720-1015, or via E-mail: 

Andrew.S.Greenfield@usda.gov. 

13.1.2 SCI Division certification. For an SCI Division certification contact the Associate 

Director, Inspection Operations, SCI Division, FV, 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.
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13.1.3 USDA FDSS, Plant Survey, and PSA contact. For a USDA FDSS, Plant Survey, and 

PSA, contact the Chief, Auditing Services Branch, Inspection Operations, SCI Division, FV, 

AMS, USDA, Room 1536 South Building, STOP 0240, 1400 Independence Avenue, SW, 

Washington, DC 20250-0240, telephone (202) 7205021, fax (202) 260-8927, or via E-mail: 

fvaudits@ams.usda.gov. 

13.1.4 Analytical testing and technical information contacts. 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 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. 

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 Regulations Governing the Inspection of Egg and Egg Products (Egg Products 

Inspection Act) are contained in 9 CFR Part 590, 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 Guidance for Industry - Food Producers, Processors, and Transporters: Food Security 

Preventive Measures Guidance is 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. 
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Copies of “Grade A Pasteurized Milk Ordinance - 2009 Recommendations of the United States 

Public Health Service” may be obtained from: Milk Safety Branch, HFS 626, 5100 Paint 

Branch Parkway, College Park, MD 20740-3835 or on the Internet at: 

http://www.fda.gov/downloads/Food/FoodSafety/ProductSpecificInformation/MilkSafety/NationalConferenceonInterstateMilkShipmentsNCIMSMo

delDocuments/UCM209789.pdf. 

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.

Copies of this CID are also available online at: ASSIST Online (https://assist.dla.mil) or 

ASSIST quick Search (http://quicksearch.dla.mil) or from the: Standardization 

Documents Order Desk, Defense Logistics Agency (DLA) Document Services, Building 4D, 

700 Robbins Avenue, Philadelphia, PA 19111-5094. 

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Military Coordinating Activity DOJ - BOP

 HHS - FDA

Army - GL USDA - FV

 VA - OSS

Custodians

PREPARING ACTIVITY:

Army - GL 

Navy - SA USDA - FV

Air Force - 35 

 

Review Activities

Army - MD, QM

Navy - MC

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 
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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 

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Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email 

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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).