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 METRIC

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November 27, 2018

SUPERSEDING

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September 9, 2008

COMMERCIAL ITEM DESCRIPTION

CHEESE, MOZZARELLA

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers types of mozzarella cheese (mozzarella cheese), 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), shred size(s), and agricultural practice(s) of mozzarella cheese desired (Sec. 

3).

• 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. 10.2) or USDA certification (Sec. 10.3).

2.2 Purchasers may specify the following:

• Manufacturer’s quality assurance and plant survey (Sec. 10.1).

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

3. CLASSIFICATION. The mozzarella cheese 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.
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Types, styles, shred sizes, and agricultural practices.

2

Type I - Mozzarella cheese (21 Code of Federal Regulations (CFR) §133.155)

Type II - Low-moisture mozzarella cheese (21 CFR §133.156)

Type III - Part-skim mozzarella cheese (21 CFR §133.157)

Type IV - Low-moisture part-skim mozzarella cheese (21 CFR §133.158)

Type V - Reduced fat mozzarella cheese (21 CFR §133.155 as modified by §§130.10 and 

101.62(b)(4))

Type VI - Lite mozzarella cheese (21 CFR §133.155 as modified by §§130.10 and 101.56)

Style A - Block (loaf), frozen - 8/2.72 kilograms (kg) (6 pounds (lb))

Style B - Shredded, individually quick frozen (IQF) - 13.6 kg (30 lb) box

Style C - String, frozen - 28 grams (g) (1 ounces (oz)) packaged in a 13.6 kg (30 lb) box

Style D - String, unfrozen, individually wrapped - 28 g (1 oz) packaged in a 13.6 kg (30 lb) 

box

Style E - Chilled, processor packs3 2.27 kg (5 lb) tote

Style F - Chilled, processor packs3 2.72 kg (6 lb) tote

Style G - Chilled, processor packs3 4.53 kg (10 lb) tote

Style H - Chilled, processor packs3 5.44 kg (12 lb) tote

Style I - Chilled, processor packs3 9.07 kg (20 lb) tote

Style J - Other (as specified by the purchaser)

Shred size 1 - 3.2 x 3.2 millimeters (mm) (1/8 x 1/8 inch (in)) x 3.2 to 38.1 mm (1/8 to 1-1/2 in)

Shred size 2 - 1.6 x 1.6 mm (1/16 x 1/16 in) x 3.2 to 38.1 mm (1/8 to 1-1/2 in)

Shred size 3 - Other (as specified by the purchaser)

Agricultural practice a - Conventional

Agricultural practice b - Organic

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).

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 3 Chilled mozzarella must be packaged in totes (master bag). Mozzarella cheese packaged in totes cannot be individually wrapped.
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5. PROCESSING GUIDELINES.

5.1 Processing. The mozzarella cheese must be processed in accordance with Current Good 

Manufacturing Practice (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, and as applicable to the 

production facility. The manufacturing plants must be eligible for Section I listing in the most 

recent version of the publication Dairy Plants Surveyed and Approved for USDA Grading 

Service.

4

5.2 Food defense. The mozzarella cheese must be processed and transported in accordance 

with the Food and Drug Administration’s (FDA’s) Guidance for Industry: Mitigation Strategies 

to Protect Food Against Intentional Adulteration.

5 This guidance document 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 post-production finished product.

5.3 Organic ingredients. When organic mozzarella cheese is specified in the solicitation, 

contract, or purchase order, the organic mozzarella cheese must be produced, handled, and 

labeled in accordance with the USDA organic regulations by an operation that is certified 

organic in accordance with the requirements of the National Organic Program (7 CFR Part 205). 

A Certificate of Organic Production or Handling must be provided to verify that the product was 

processed and handled in accordance with the USDA organic regulations.

5.4 Age and storage requirements. The mozzarella cheese will be aged not less than 5 days 

and not more than 15 days at 0 to 5.5°C (32 to 42°F) prior to inspection unless the mozzarella 

cheese is manufactured and immediately shredded and frozen. Chilled mozzarella cheese (string 

and processors packs) will be stored and delivered at 0 to 5.5°C (32 to 42°F).

5.5 Shelf life. After manufacture, the shelf life of the block/loaf mozzarella cheese must not be 

less than 120 days; the shelf life of shredded mozzarella cheese must not be less than 90 days; 

the string mozzarella cheese must not be less than 150 days; and the processor pack mozzarella 

cheese must not be less than 30 days when stored between 0 to 5.5°C (32 to 42°F).

4 The Dairy Plants Surveyed and Approved for USDA Grading Service is available at: https://apps.ams.usda.gov/dairy/ApprovedPlantList/. 5 https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/ucm562216.htm.
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6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Reduced fat. Food contains at least 25 percent less fat per reference amount customarily 

consumed (RACC) than an appropriate reference food (21 CFR §101.62). (The reference food 

may not be Low Fat.)

6.1.2 Light or lite. If the food derives 50 percent or more of its calories from fat, its fat content 

is reduced by 50 percent or more per RACC compared to an appropriate reference food (21 CFR

§101.56).

6.1.3 Pasteurization. Pasteurization means that every particle of such product must have been 

heated in properly operated equipment to a temperature specified in the table (in 21 CFR 

§133.3(d)) and held continuously at or above that temperature for the specified time (or other 

time/temperature relationship which has been demonstrated to be equivalent thereto in microbial 

destruction).

6.2 Labeling. All mozzarella cheeses must comply with the labeling requirements in 21 CFR 

Parts 101 and 133, and 21 CFR §130.10. 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.

6.3 Dairy ingredients. Dairy ingredients used in the manufacture of mozzarella cheese must 

originate from a plant that has been approved by the Agricultural Marketing Service (AMS), 

Dairy Program (DP), Grading and Standards Division (GSD), Dairy Grading Branch (DGB).

6.4 Anticaking agent. When an anticaking agent is used with shredded mozzarella cheese, the 

amount used must be the minimum required to produce the desired effect. When calcium silicate 

or silicon dioxide are used, the level must not exceed 2.0 percent of the weight of the cheese (21

CFR §§172.410(b), 172.480(b)(4)).

6.5 Additional processing ingredients. When used, all additional ingredients must be 

permitted by the applicable standard of identity for mozzarella cheese (21 CFR §133.155), lowmoisture mozzarella cheese (21 CFR §133.156), part-skim mozzarella cheese (21 CFR 

§133.157), low-moisture part-skim mozzarella cheese (21 CFR §133.158) modified by a nutrient 

content claim permitted under 21 CFR §130.10(b), (c), or (d). When used, all additional 

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. The additional ingredients must be approved 

for those particular uses by FDA’s regulations on food additives (21 CFR Part 170) or Direct 
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Food Substances Affirmed as Generally Recognized as Safe (GRAS) requirements (21 CFR Part 

184) or has been self-determined to be GRAS by a panel of scientific experts.

6.6 Finished product. The mozzarella cheeses (21 CFR §§133.155, 133.156, 133.157, 

133.158) must comply with all applicable Federal regulations, including: 21 CFR §101.13 for 

general principles for nutrient content claims, 21 CFR §130.10 Requirements for foods named by 

use of a nutrient content claim and a standardized term, 21 CFR §101.56 for food nutrient 

content claims for light or lite, and 21 CFR §133.146 for grated cheeses.

6.6.1 Flavor and odor. The mozzarella cheese must have a mild pleasing flavor. The 

mozzarella cheese may possess slight acid and feed flavors, but must not possess any undesirable 

flavors or odors.

6.6.2 Color and appearance. The mozzarella cheese must have a natural white to light cream, 

uniform bright color, and an attractive sheen. The block/loaf style mozzarella cheese may be 

wavy to a very slight degree, and may have a slight variation in color due to salt penetration. No 

visible signs of mold will be permitted.

6.6.3 Body and texture. The block/loaf, string, and processor pack styles of mozzarella cheese 

shall possess a smooth, pliable body and must not contain sweet holes or be gassy. The 

mozzarella cheese must be free from all foreign and extraneous materials. The mozzarella 

cheese may have the following body and texture characteristics to a slight degree: open (caused 

by entrapped steam), lacking flexibility, mealy, weak, sticky, and rubbery. The shredded 

mozzarella cheese must be free-flowing and must not be matted. The string mozzarella cheese 

will be an extruded product, pliable and elastic to ensure the string can bend without breaking.

6.6.4 Shred size. For Shred size 1, the shredded mozzarella cheese must be shredded to a 

nominal thickness and width of 3.2 x 3.2 mm (1/8 x 1/8 in) and the length will be 3.2 to 38.1 mm 

(1/8 to 1-1/2 in). For Shred size 2, the shredded mozzarella cheese must be shredded to a 

nominal thickness and width of 1.6 x 1.6 mm (1/16 x 1/16 in) and the length will be 3.2 to 38.1 

mm (1/8 to 1-1/2 in).

6.6.5 Fines. The shredded mozzarella cheese must not contain more than 8.0 percent fines per

weight. Fines must be tested using a Standard Test Sieve No. 8 (USA), sieve No. 8 (2.36 mm) 

for 3.2 x 3.2 mm (1/8 x 1/8 in) shreds or sieve No. 14 (1.4 mm) for 1.6 x 1.6 mm (1/16 x 1/16 in) 

shreds.

6.7 Foreign material. All ingredients and finished product must be clean, sound, wholesome, 

and free from evidence of rodent or insect infestation. The mozzarella cheese must be free from 

foreign material, such as, but not limited to: dirt, hair, wood, glass, plastic, or metal. Any 

evidence of foreign material will be cause for rejection of the lot.
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7. ANALYTICAL REQUIREMENTS.

7.1 Analytical and physical requirements. Unless otherwise specified in the solicitation, 

contract or purchase order, the following analytical and physical requirements for the mozzarella 

cheese must conform to those in Table I:

TABLE I. Analytical and physical requirements

Test Requirement

Milk fat content: Type I mozzarella cheese 

and Type II low-moisture mozzarella cheese

Not less than 45.0 percent on a dry basis

Milk fat content: Type III part-skim 

mozzarella cheese and Type IV low-moisture 

part-skim mozzarella cheese

Range between 30.0 to 45.0 percent on a dry 

basis

Milk fat content: Type V reduced fat

mozzarella cheese

In accordance with 21 CFR §133.155 as 

modified by §§130.10 and 101.62(b)(4)

Milk fat content: Type VI lite mozzarella 

cheese

In accordance with 21 CFR §§130.10 and 

101.56

Moisture content: Type I mozzarella cheese 

and Type III part-skim mozzarella cheese 

Range between 52.0 to 60.0 percent

Moisture content: Type II low-moisture 

mozzarella cheese and Type IV low-moisture 

part-skim

Range between 45.0 to 52.0 percent

Moisture content: Type V reduced fat

mozzarella cheese and Type VI lite 

mozzarella cheese

Not applicable

Salt: except for string cheese Range between 1.0 to 1.5 percent

Sodium content (when specified by the 

purchaser): except string cheese

Not less than 185 milligram (mg) of sodium 

per 28 g serving

Sodium content for string cheese Not more than 200 mg of sodium per 28 g 

serving

pH Range between 5.1 and 5.4 value
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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 Preparation of sample. A minimum of 100 g (3.5 oz) of mozzarella cheese must be 

blended to uniformity in a minimum time using a Robot Coup food processor. This uniform 

sample may be used in the analyses for fat, moisture, salt, and pH. For the meltability test using 

a loaf, either manually shred 100 g (3.5 oz) through a 6.4 mm (1/4 in) shredder or a mechanical 

shredder. No further processing is required for the Meltability testing of the shredded samples 

(Style B).

7.3.2 Meltability. The mozzarella cheese must melt completely, must not exhibit shreds of 

unmelted cheese or excessive blistering, and must stretch to a minimum of 76.2 mm (3 in) of 

unbroken strings. The melted mozzarella cheese may be chewy but not gummy. The mozzarella 

cheese may possess a slightly darker color than the color of mozzarella cheese before cooking 

but must not exhibit burnt areas or excessive browning. When testing meltability of mozzarella 

cheese on a pizza, place the pizza in an oven preheated to 218°C (425°F) and bake at that 

temperature for 12 minutes. Meltability does not apply to string cheese.

7.3.3 Analytical and physical testing and reporting. 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), and the latest edition of the 

USDA - DA instruction 918 - RL, Laboratory Methods and Procedures6, or the latest edition of 

the Standard Methods for the examination of Dairy Products7 as specified in Table II. Any 

result not conforming to the analytical requirements may be cause for rejection of the lot.

TABLE II. Analytical and physical testing and reporting

Test Method Reported as

Sample preparation 983.18 ---

Fat 933.05 Nearest 0.1 percent

Moisture 926.08 Nearest 0.1 percent

Salt 935.43 or 983.14 Nearest 0.1 percent

6 USDA - DA Instruction 918 - RL, Laboratory Methods and Procedures is available at: DairyNFO@ams.usda.gov. 7 The latest edition of the Standard Method for the Examination of Dairy Products. Is available at: 

http://secure.apha.org/imis/APHA/Store/Search_Bookstore.aspx?InitialText=BK.
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Test Method Reported as

pH Quinhydrone, Ch. 158 or 

15.0228

Nearest 0.01 value

Meltability 9 9

Fines See Sec. 6.5.5 Nearest 0.1 percent

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

distributor must certify that the mozzarella cheese provided meets the salient characteristics of 

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

the same mozzarella cheese offered for sale in the commercial market. The purchaser reserves 

the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered mozzarella cheese must comply with 

all applicable Federal, State, and local mandatory requirements and regulations relating to the 

preparation, packaging, labeling, storage, distribution, and sale of the mozzarella cheese in the 

commercial marketplace. Delivered mozzarella cheese 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 mozzarella cheese, the mozzarella cheese 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. When the mozzarella cheese is used for the National 

School Lunch Program, the mozzarella cheese must comply with all applicable provisions of the 

Child Nutrition Programs.

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.1, 10.2, or 10.3.

10.1 Manufacturer’s quality assurance and plant survey. When required in the solicitation, 

contract, or purchase order, the manufacturer will be required to have their facilities inspected by 

USDA, AMS, DP, DGB, and be eligible for listing in Section I of the AMS publication Dairy 

Plants Surveyed and Approved for USDA Grading Service.

10 (An AMS DP 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, and as applicable to the 

8 See footnote 7 on page 7. 9 See footnote 6 on page 7.

10 See footnote 4 on page 3.
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production facility, and the requirements contained in 7 CFR Part 58 General Specification for 

Dairy Plants Approved for USDA Inspection and Grading Service).11

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

or purchase order, the manufacturer/distributor must certify that the mozzarella cheese delivered

meets or exceeds the requirements of this CID.

10.3 USDA grading. When required in the solicitation, contract, or purchase order that product 

quality and acceptability or both be determined, the USDA, AMS, DP, DGB inspectors, must be 

the certifying program. DGB inspectors must certify the quality and acceptability of the 

mozzarella cheese in accordance with DGB procedures, which include selecting random samples 

of the mozzarella cheese, evaluating the samples for conformance with the salient characteristics 

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

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

purchase order, DGB inspectors will examine the mozzarella cheese for conformance to the U.S. 

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

solicitation. To qualify for this option the plant must be listed in Dairy Plants Surveyed and 

Approved for USDA Grading Service (Sec. 10.1).

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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. 10.3 is specified in the solicitation, contract, 

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

of samples of mozzarella cheese 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, DGB 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).

11 7 CFR Part 58 is available at: https://www.gpo.gov/fdsys/granule/CFR-2011-title7-vol3/CFR-2011-title7-vol3-part58. 
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13. REFERENCE NOTES.

13.1 USDA services.

13.1.1 USDA plant surveys and certification. For USDA plant surveys and certification 

contact: William Francis, Acting Director, Grading and Standards Division, DP, AMS, 

USDA, Room 2758 South Building, STOP 0230, 1400 Independence Avenue, SW, 

Washington, DC 20250-0230, telephone (202) 690-0530 or via E-mail: 

william.francis@ams.usda.gov.

13.1.2 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) 690-4089 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 Standard Methods for the Examination of Dairy Products may be purchased from: 

American Public Health Association Press, 800 I Street, NW, Washington, DC 20001, 

telephone (202) 777-2741 or on the Internet at: 

http://secure.apha.org/imis/APHA/Store/Search_Bookstore.aspx?InitialText=BK.

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 General Specification for Dairy Plants Approved for USDA Inspection and 

Grading Services are contained in 7 CFR Part 58, 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 
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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: Mitigation Strategies to Protect Food Against Intentional 

Adulteration is available online from: FDA, Center for Food Safety and Applied Nutrition 

(CFSAN) on the Internet at: 

https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/uc

m562216.htm.

Copies of the USDA, AMS, DA Instruction 918 - RL, Laboratory Methods and Procedures are 

available from: DairyNFO @ams.usda.gov.

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 ACTIVITY:

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 
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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.