FSC 8915

A-A-20038C

February 1, 2012

SUPERSEDING

A-A-20038B

June 7, 1996

COMMERCIAL ITEM DESCRIPTION

POTATO PRODUCTS, PREFORMED, PRECOOKED, FROZEN

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers frozen, precooked, preformed potato products (frozen potato 

products), packed in commercially acceptable containers, suitable for use by the Federal, State, 

local governments, and other interested parties.

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following:

- Type(s) of packs, style(s), size(s) and count(s), blanching method(s), seasoning(s), 

cooking/heating method(s), and pre-fry color(s) of frozen potato products desired (Sec. 3).

- Cooking oil(s) required for style(s) of frozen potato products (Sec. 3).

- When the age requirements at the time of delivery is other than specified (Sec. 5.6).

- When analytical requirements are different than specified (Sec. 6.1).

- When analytical requirements need to be verified (Sec. 6.2).

- Manufacturer’s/distributor’s certification (Sec. 9.3) or USDA certification (Sec. 9.4).

2.2 Purchasers may specify the following:

- Food Defense Section 9.1: Food Defense System Survey (FDSS) (Sec. 9.1.1), or Food 

Defense Addendum to Plant Systems Audit (PSA) (Sec. 9.1.2), or (Sec. 9.1.2 with 9.2.1).

- Manufacturer’s quality assurance (Sec. 9.2 with 9.2.1) or (Sec. 9.2 with 9.2.2).

- Packaging requirements other than commercial (Sec. 10).

3. CLASSIFICATION. The frozen potato products shall conform to the following list which 

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

METRIC
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Types of packs, styles, sizes and counts, blanching methods, seasonings, cooking/heating

methods, pre-fry colors, and cooking oils.

Type of pack I - Retail

Type of pack II - Institutional

Style A - Round

Size and count:

Cross-sectional dimension 1 - 1.9 to 2.54 cm (3⁄4 to 1 in) diameter

Cross-sectional dimension 2 - Other (purchaser specify)

Length i - 2.54 to 3.18 cm (1 to 1-1/4 in)

Length ii - Other (purchaser specify)

Count (a) - 47-54 units per 454 g (1 lb)

Count (b) - Other (purchaser specify)

Style B - Strip (includes “shoestring”)

Size: 

Cross-sectional dimension a - Shoestring: less than 9.5 by 9.5 mm (3/8 by 3/8 in)

Cross-sectional dimension b - Other (purchaser specify)

Length i - 70 percent or more are 5.08 cm (2 in) in length or longer

Length ii - Other (purchaser specify)

Style C - Spiral cut

Style D - Waffle cut

Style E - Wedges (with or without peel)

Style F - Slices, straight cut

Style G - Slices, crinkle cut

Style H - Patty

Style I - Shredded

Style J - Fanciful (extruded) shapes (stars, faces, etc. as specified by the purchaser)

Style K - Fat-free wedges (with or without peel) (water blanched only)

Style L - Other (purchaser specify)

Blanching method a - Water/oil blanched 1/

Blanching method b - Water blanched: pre-baked 1/
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Blanching method c - Steam blanched 1/

Blanching method d - Other (purchaser specify) 1/

1/ Extruded potatoes are not blanched.

Seasoning (1) - Seasoned with seasoning agents, such as but not limited to: bacon, onion, 

cheese, or as specified 2/

Seasoning (2) - Seasoned with spices 2/

Seasoning (3) - Un-seasoned 2/

Seasoning (4) - Seasoned with sea salt 2/

Seasoning (5) - Seasoned with spices and salt 2/

Seasoning (6) - Other (purchaser specify) 2/

2/ Flavor enhancers such as monosodium glutamate shall not be used.

Cooking/heating method (a) - Oven-baked

Cooking/heating method (b) - Deep-fry

Cooking/heating method (c) - Other

Pre-fry color 3/ 4/

Designation Pre-fry color of the units 4/

Designation 1 - Extra Light Lighter than USDA No. 1

Designation 2 - Light Similar to USDA No. 1 color

Designation 3 - Medium Light Mostly similar to USDA No. 2. Predominantly 

lighter than No. 3, but may include No. 1.

Designation 4 - Medium Mostly similar to USDA No. 3. May include units 

of No. 4 and/or No. 2 fry color.

Designation 5 - Dark Predominantly darker than USDA No. 3. May 

include No. 4 or darker.

3/ Determined by use of official USDA Color Standards for Frozen French Fried Potatoes or 

equivalent procedure.

4/ For Style K, fat-free wedges frozen potato products, the color shall be the pre-cooked color.

Cooking oil (i) - Regular vegetable oils (0 grams of Trans Fats)

Cooking oil (ii) - Hydrogenated vegetable oils

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

products shall meet the requirements of the:
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- Salient characteristics (Sec 5).

- Analytical requirements: as specified by the purchaser (Sec. 6).

- Manufacturer’s/distributor’s assurance (Sec. 7).

- Regulatory requirements (Sec. 8).

- Quality assurance provisions: as specified by the purchaser (Sec. 9).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 10).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The frozen potato products shall be processed in accordance with current good 

manufacturing practices (21 Code of Federal Regulations (CFR) Part 110).

5.2 Food security. The frozen potato products should 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. 

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Foo

dDefenseandEmergencyResponse/ucm083075.htm. 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 preproduction raw materials, other ingredients, and postproduction finished product.

5.3 Ingredients and formulation. The frozen potato products shall be prepared from clean, 

sound, white-fleshed potatoes. The preformed frozen potato products shall contain other food 

grade ingredients necessary for binding or seasoning; e.g., salt and pepper. The potatoes may be 

chopped, shredded, or diced and formed into appropriate units according to acceptable standard 

commercial practice. Also, potatoes made into strips, Style B, may be mashed. No artificial 

color may be added. Preservatives or flavor enhancers such as monosodium glutamate are not 

permitted.

5.4 Finished product.

5.4.1 Appearance. Any chips present may no more than slightly detract from the appearance of 

the product.

5.4.2 Flavors and odors. The frozen potato products shall be free from objectionable flavors 

and odors.

5.4.3 Texture. The frozen potato products shall have U.S. Grade A texture in accordance with 

the United States Standards for Grades of Frozen French Fried Potatoes. After preparation, the 

product shall have an internal appearance of having individual bits and pieces of properly 
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blanched potatoes. The frozen potato products shall possess a good texture with moderately crisp

external surfaces.

5.4.4 Oiliness/Sogginess. The frozen potato products, except for Style K fat-free wedges, shall 

not be excessively oily and shall be practically free from sogginess. The Style K fat-free wedges

shall be oil free.

5.4.5 Defects. The defects for frozen potato products shall not exceed requirements of U.S. 

Grade A in accordance with the United States Standards for Grades of Frozen French Fried 

Potatoes, except that, in addition, any mechanically damaged unit with its interior portion 

exposed is scored as a major defect. The allowance for defects for white potatoes is contained in 

the United States Standards for Grades of Frozen French Fried Potatoes, Table I, Institutional 

Type. Any defects present (including dark brown surface or internal discolorations, crushed 

units, and carbon specks) may no more than slightly detract from the appearance or edibility of 

the product.

5.4.5.1 Defect limits. The frozen potato products shall not have more than a total of 15 percent, 

by count, of the units, excluding chips, consisting of any combination of irregular-shaped units, 

small pieces, small clusters, or larger clusters.

5.4.5.2 Defect definitions.

Irregular-shaped Units are any units that do not conform to the general shape desired for the 

product.

Small Cluster is any group of two or three units that are stuck or attached together and cannot 

readily be separated without damaging the individual units.

Large Cluster is any cluster which contains more than three units.

Chip is any piece of potato material which is equal to one-fourth or less of the apparent volume 

of the predominant size unit.

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

order, the frozen potato products shall be prepared from potatoes from the latest year’s crop and 

shall be processed and packaged less than 1 year prior to purchase by the purchaser.

6. ANALYTICAL REQUIREMENTS.

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

purchase order, the frozen potato products, except Styles E and K (fat-free) wedges, shall contain 
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a minimum solids percentage of 28.0 percent by weight. The Styles E and K (fat-free) wedges

shall contain a minimum solids percentage of 19.0 percent by weight.

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

the solicitation, contract, or purchase order, the following procedures will be followed.

6.2.1 Sampling procedures. USDA inspection service will select the number of product 

containers based on USDA inspection service sampling procedures and plans.

6.2.2 Composite sample. Analytical testing shall be performed on a composite sample. The 

composite sample shall be 226.8 g (8 oz) and be prepared from subsamples drawn from 

randomly selected containers. The number of subsamples used to create the composite sample 

shall be based on USDA procedures.

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

analyses shall be made in accordance with the following methods from the Official Methods of 

Analysis of the AOAC International:

Test Method

Solids 984.25

6.4 Test results. The test results for solids shall be reported to the nearest 0.1 percent. Any 

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

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

distributor shall certify that the frozen potato products provided shall meet the salient 

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

practices, and be the same frozen potato products offered for sale in the commercial market. The 

purchaser reserves the right to require proof of conformance.

8. REGULATORY REQUIREMENTS. The delivered frozen potato products shall comply 

with all applicable Federal and State mandatory requirements and regulations relating to the 

preparation, packaging, labeling, storage, distribution, and sales of the frozen potato products in 

the commercial marketplace. Delivered frozen potato products shall comply with all applicable 

provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, 

and regulations promulgated thereunder.

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.3 or 9.4; purchaser 

may specify 9.1 with 9.1.1, or 9.1 with 9.1.2, 9.1.2 with 9.2.1, or 9.2 with 9.2.1, or 9.2 with 9.2.2.
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9.1 Food Defense. When required in the solicitation, contract, or purchase order, a Food 

Defense System Survey (FDSS) shall be conducted by USDA, Agricultural Marketing Service 

(AMS), Processed Products Division (PPD). 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.

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

conducted by USDA, AMS, PPD. 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 section 12.1 and 12.3.2.

9.1.2 Food Defense Addendum to Plant Systems Audit (PSA). When required in the 

solicitation, contract, or purchase order, a Food Defense addendum shall be conducted by USDA, 

AMS, PPD 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 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 section 12.1 and 12.3.2.

9.2 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 awarding of 

the contract. Failure to provide this documentation within the proper time frame may result in 

the contract being terminated for cause.

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

auditing service and 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.) (Perform with Food Defense 

addendum when required.)
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9.2.2 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.)

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

purchase order, the manufacturer/distributor will certify that the frozen potato products

distributed meets or exceeds the requirements of this CID.

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

product quality and acceptability or both be determined, the PPD, Fruit and Vegetable Programs 

(FV), AMS, USDA, shall be the certifying program. PPD inspectors shall certify the quality and 

acceptability of the frozen potato products in accordance with PPD procedures which include: 

selecting random samples of the frozen potato products, evaluating the samples for conformance 

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

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

solicitation, contract, or purchase order, PPD inspectors will examine the frozen potato products

for conformance to the United States Standards for Condition of Food Containers in effect on the 

date of the solicitation.

10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be 

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

11. USDA INSPECTION NOTES. When Section 9.4 is specified in the solicitation, 

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

condition of samples of frozen potato products, and compliance with requirements in the 

following areas:

- Salient characteristics (Sec. 5).

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

(Sec. 6.1). When USDA analytical testing is specified, PPD inspection personnel shall

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

laboratory for analysis.

- Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purchase 

order).

12. REFERENCE NOTES.
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12.1 USDA certification, FDSS, Plant Survey, and PSA contact. For a USDA certification, 

FDSS, Plant Survey, and PSA, contact the Chief, Inspection and Standardization Branch, 

PPD, FV, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 

20250-0247, telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: 

albert.hoover@ams.usda.gov or chere.shorter@ams.usda.gov.

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

analytical testing, contact the Chief, Technical Service Staff, S&TP, AMS, USDA, STOP 

0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone (202) 690-

0621.

12.3 Sources of documents.

12.3.1 Source of information for nongovernmental document is as follows:

Copies of the Official Methods of Analysis of the AOAC International may be obtained from: 

AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877, 

telephone (301) 924-7077. Internet address: http://www.aoac.org.

12.3.2 Sources of information for governmental documents are as follows:

Applicable provisions of 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 or 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/GuidanceComplianceRegulatoryInformation/GuidanceDocument

s/FoodDefenseandEmergencyResponse/ucm083075.htm.

Copies of the United States Standards for Grades of Frozen French Fried Potatoes are available 

from: Director, PPD, FV, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, 

Washington, DC 20250-0247, telephone (202) 720-4693, Fax (202) 690-1527 or on the 

Internet at: http://www.ams.usda.gov/processedinspection.
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Copies of this CID, the United States Standards for Condition of Food Containers, and beneficial 

comments, recommendations, additions, deletions, clarifications, etc. and any data which may 

improve this CID are available from and/or provided to: Director, PPD, FV, AMS, USDA, 

STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0243, telephone (202) 

720-9939, Fax (202) 690-1527, via E-mail: FQAStaff@ams.usda.gov or on the Internet at: 

http://www.ams.usda.gov/FQAS.

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, 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.