A-A-20307

November 20, 2000

COMMERCIAL ITEM DESCRIPTION

DOUGH, COOKIE, UNBAKED, REFRIGERATED OR FROZEN

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

authorized the use of this Commercial Item Description.

1. SCOPE. This Commercial Item Description (CID) covers refrigerated or frozen unbaked cookie 

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

governments, and other interested parties.

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following: 

- Type(s), style(s), form(s), flavor(s), unbaked weight(s), texture(s), and enrichment

 type(s) (Sec. 3). 

- When butter or margarine shall be used in lieu of vegetable shortening in Styles A, B, and

 C (Sec. 5.3).

- When the age requirement is different than specified (Sec. 5.5).

- 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. 9.2) or USDA certification (Sec. 9.3).

2.2 Purchasers may specify the following:

 - Manufacturer’s quality assurance (Sec. 9.1 with 9.1.1) or (Sec. 9.1 with 9.1.2).

3. CLASSIFICATION. The refrigerated or frozen unbaked cookie dough shall conform to the 

following list which shall be as specified in the solicitation, contract, or purchase order.

Types, styles, forms, flavors, unbaked weights, textures, and enrichment types.

Type I - Refrigerated

Type II - Frozen

FSC 8935

 METRIC
A-A-20307

2

Style A - Regular

Style B - Reduced fat (21 CFR Part 101.62)

Style C - Low fat (21 CFR Part 101.62)

Style D - Fat free (21 CFR Part 101.62)

Form 1 - Preformed dough (portioned)

Form 2 - Non-preformed dough (bulk)

Flavor 1 - Chocolate chip

Flavor 2 - Sugar

Flavor 3 - Oatmeal

Flavor 4 - Oatmeal raisin

Flavor 5 - Peanut butter

Flavor 6 - Coconut crisp (“Ranger”)

Flavor 7 - Chocolate chocolate chip

Flavor 8 - Chocolate white chip

Flavor 9 - Chocolate chunk

Flavor 10 - Chocolate chocolate chunk

Flavor 11 - White chocolate chunk

Flavor 12 - Chocolate chip with pecans

Flavor 13 - Chocolate chunk with pecans

Flavor 14 - White chocolate chip macadamia

Flavor 15 - White chocolate chunk macadamia

Flavor 16 - Chocolate chunk macadamia

Flavor 17 - English toffee

Flavor 18 - Pan coated chocolate candy

Flavor 19 - Pan coated peanut butter candy

Flavor 20 - Chocolate chunk with peanut butter

Flavor 21 - Peanut butter chip

Flavor 22 - Peanut butter chocolate

Flavor 23 - Chocolate chip oatmeal

Flavor 24 - Ginger

Flavor 25 - Other

Unbaked weight a - 12.5 - 12.6 grams (0.44 - 0.45 ounces) 1/

Unbaked weight b - 19.0 grams (0.67 ounces) 1/

Unbaked weight c - 21.3 grams (0.75 ounces) 1/

Unbaked weight d - 28.4 grams (1.00 ounces) 1/

1/ Do not specify unbaked weights when Form 2, non-preformed dough is desired.
A-A-20307

3

Unbaked weight e - 31.2 grams (1.10 ounces) 1/

Unbaked weight f - 35.4 grams (1.25 ounces) 1/

Unbaked weight g - 37.7 grams (1.33 ounces) 1/

Unbaked weight h - 42.5 grams (1.50 ounces) 1/

Unbaked weight i - 45.4 grams (1.60 ounces) 1/

Unbaked weight j - 56.7 grams (2.00 ounces) 1/

Unbaked weight k - 65.2 grams (2.30 ounces) 1/

Unbaked weight l - 70.9 grams (2.50 ounces) 1/

Unbaked weight m - 85.1 grams (3.00 ounces) 1/

Unbaked weight n - Other (specified by purchaser) 1/

1/ Do not specify unbaked weights when Form 2, non-preformed dough is desired.

Texture (1) - Crisp

Texture (2) - Soft and chewy

Enrichment type (a) - enriched flour (21 CFR 136.115)

Enrichment type (b) - unenriched flour (21 CFR 136.110)

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

shall meet the requirements of the:

- Salient characteristics (Sec. 5).

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

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

- Regulatory requirements (Sec. 8).

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

5. SALIENT CHARACTERISTICS.

5.1 Definitions. Flavors 1 through 25 generally fall under three different categories of cookies 

described in paragraphs 5.1.1, 5.1.2, and 5.1.3 below.

5.1.1 Basic cookie. A cookie that generally contains no butter, nuts, and less particulates.

5.1.2 Standard cookie. A cookie that generally contains a vegetable shortening blend with

margarine or butter and more particulates.
A-A-20307

4

5.1.3 Premium cookie. A cookie that generally contains 100% butter or the majority of the

shortening is butter, a high percentage of premium ingredients, and larger particulates.

5.2 Processing. The refrigerated or frozen unbaked cookie dough shall be prepared in accordance 

with good commercial practice (21 CFR Part 110).

5.3 Ingredients. The Styles A, B, and C refrigerated or frozen unbaked cookie dough shall consist of 

flour, sweeteners, water, salt, leavening agents, vegetable shortening, eggs, natural and artificial colors 

(FD & C Certified dyes or lakes), emulsifiers or other stabilizers, and other ingredients appropriate for 

the flavor of cookie dough specified in the solicitation, contract, or purchase order. When specified in 

the solicitation, contract, or purchase order, butter or margarine, as specified, shall be used in lieu of the 

vegetable shortening in Styles A, B, and C. The Style D refrigerated or frozen unbaked cookie dough 

shall consist of flour, water, sweeteners, salt, leavening agents, fat replacers to include but not limited to 

protein-based, carbohydrate-base, fat-based, and fruit based fat replacers, egg whites, emulsifiers or 

other stabilizers, and other ingredients appropriate for the flavor of cookie dough specified in the 

solicitation, contract, or purchase order. The refrigerated or frozen unbaked cookie dough may include 

mold inhibitors of proper levels as allowed by the Federal Food, Drug, and Cosmetic Act.

5.3.1 Flour. The flour may be bleached and malted and shall conform to the U.S. Standards of 

Identity for Flour (21 CFR Part 137.105). If the wheat flour used for the refrigerated or frozen 

unbaked cookie dough is specified as enriched, the wheat flour shall conform to the U.S. Standards of 

Identity for Enriched Flour (21 CFR Part 137.165) and shall be milled from a variety of hard and/or 

soft wheat.

5.3.2 Eggs. The eggs used in the refrigerated or frozen unbaked cookie dough shall conform to the 

applicable provisions of the Regulations Governing the Inspection of Eggs and Egg Products 

(9 CFR Part 590). The eggs shall be certified salmonella free. 

5.3.3 Butter. The butter used in the manufacture of the refrigerated or frozen unbaked cookie dough 

shall be U.S. Grade A or better according to the U.S. Standards for Grades of Butter. All butter 

products shall be manufactured in a plant approved by the USDA, Agricultural Marketing Service 

(AMS), Dairy Programs (DP), Dairy Grading Branch, and listed in the publication Dairy Plants 

Surveyed and Approved for USDA Grading Service. The purchaser may request that the butter used 

in the manufacture of the refrigerated or frozen unbaked cookie dough be graded by the USDA, AMS, 

DP, Dairy Grading Branch. 

5.4 Finished product.

5.4.1 Appearance and color. The refrigerated or frozen unbaked cookie dough shall have a uniform 

color characteristic of the product. When baked, the finished cookie shall be consistent 
A-A-20307

5

in size and shall have an overall color and appearance characteristic of the particular flavor. There shall 

be no foreign color to the product. The delivered fresh or frozen unbaked cookie dough shall not be 

crushed or damaged.

5.4.2 Flavor and odor. The refrigerated or frozen unbaked cookie dough shall have a flavor and 

aroma characteristic of the particular style of unbaked cookie dough. There shall be no 

foreign odors or flavors such as, but not limited to, scorched, stale, rancid, or moldy. When baked, the 

finished cookie shall have an odor and flavor characteristic of the particular flavor.

5.4.3 Texture. The refrigerated or frozen unbaked cookie dough shall have a soft and ready-to-bake 

texture of unbaked cookie dough. When baked the texture of the refrigerated or frozen unbaked 

cookie dough shall be as specified in the solicitation or contract.

5.4.4 Foreign material. All ingredients shall be clean, sound, wholesome, and free from foreign 

material, and free from evidence of rodent or insect infestation.

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

refrigerated unbaked cookie dough shall be delivered within seven days after manufacturing. When 

frozen unbaked cookie dough is specified, the manufactured product shall be in a freezer immediately 

after processing and frozen to a maximum temperature of -17.8EC (0EF), -15EC to -20.6EC ("5EF) 

and shall be at a temperature not higher than -12.2EC (10EF) within 12 hours after being placed in the 

freezer. Unless otherwise specified in the solicitation, contract, or purchase order, the frozen cookie 

dough shall be manufactured not more than 180 days prior to delivery and shall not have exceeded -

9.4EC (15EF) at any time during storage and delivery.

6. ANALYTICAL REQUIREMENTS.

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

order, the analytical requirements for the refrigerated or frozen cookie dough shall comply with the 

following tolerances:

Salmonella Shall be negative

Aerobic (Standard) Plate Count Less than 50,000 colony forming units (CFU) per gram

Coagulate positive Staph. aureus Less than 10 per gram using the MPN (most probable 

number) technique

Coliform Less than 100 per gram using the MPN technique

E. coli Less than 10 per gram using the MPN technique
A-A-20307

6

Yeast and Mold Less than 1000 CFU per gram

Fat Shall not exceed the amount specified on the “Nutrition 

Facts” panel 2/

2/ Fat shall be tested on the finished baked product for Style C Low fat and Style D Fat free.

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 454 grams (1 pound) and 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 Preparation of sample. The composite sample shall be completely blended before sampling. 

The sample for the fat analysis shall be prepared according to the Official Methods of Analysis of the 

AOAC International, Method 983.18(b).

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

shall be made in accordance with the following Official Methods of Analysis of the AOAC International:

Test Method

Salmonella 967.25, Section C-7 3/

986.35, 996.08 or 4/

Standard Plate Count 966.23 or 990.12

E. coli and Coliform 992.30, Section C and F 5/

Coagulate positive Staph. Aureus 987.09

Yeast and Mold 997.02

Fat 922.06

3/ Chapter 5, 8th Edition, Food and Drug Administration (FDA) Bacteriological Analytical 

Manual (BAM).

4/ Any AOAC INTERNATIONAL Official Method of Analysis recognized as a rapid screening 

method that is appropriate for dough is permitted.

5/ Chapter 4, 8th Edition, FDA BAM.
A-A-20307

7

6.5 Test results. The test results for salmonella shall be reported as negative. Coagulase positive 

Staph. aureus shall be reported to the nearest MPN. The test results for standard plate 

count shall be reported to the nearest 2,500 CFU per gram. The test results for yeast and mold shall be 

reported to the nearest 10 CFU per gram. The test results for E. coli and Coliform shall be reported 

to the nearest MPN. The test results for fat shall be reported to the nearest 0.1 g. Any result not 

conforming to the analytical requirements shall be cause for rejection the lot.

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

manufacturer/distributor shall certify that the refrigerated or frozen unbaked cookie dough 

provided shall meet the salient characteristics of this CID, conform to their own specifications, 

standards, and quality assurance practices, and be the same refrigerated or frozen unbaked cookie 

dough offered for sale in the commercial market. The purchaser reserves the right to require proof of 

conformance. 

8. REGULATORY REQUIREMENTS. The delivered refrigerated or frozen unbaked cookie 

dough shall comply with all applicable Federal, State, and local mandatory requirements and regulations 

relating to the preparation, packaging, labeling, storage, distribution, and sale of refrigerated or frozen 

unbaked cookie dough within the commercial marketplace. Delivered refrigerated or frozen unbaked 

cookie dough shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act 

and regulations promulgated thereunder.

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.2 or 9.3; purchaser may 

specify 9.1 with 9.1.1 or 9.1 with 9.1.2.

9.1 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.

9.1.1 Plant systems audit. A plant systems audit (PSA) shall be conducted by USDA/Federal Grain 

Inspection Service (FGIS), USDA/AMS, or another 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 Title 21 Code of Federal Regulations Part 110 – Current Good Manufacturing Practice in 

Manufacturing, Packing, or Holding Human Food, and have in place an internal quality 

assurance program. The AMS PSA determines the manufacturer’s ability to produce under this 

CID, if the products of interest are identified at the time of the PSA.)
A-A-20307

8

9.1.2 Plant survey. A plant survey shall be conducted by USDA/FGIS, USDA/AMS, or another 

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 Title 21 

Code of Federal Regulations Part 110 – Current Good Manufacturing Practice in 

Manufacturing, Packing, or Holding Human Food.) 

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

purchase order, the manufacturer/distributor will certify that the finished refrigerated or frozen unbaked 

cookie dough distributed meets or exceeds the requirements of this CID.

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

quality and acceptability or both be determined, the USDA/FGIS shall be the certifying program. FGIS 

inspectors shall certify the quality and acceptability of the refrigerated or frozen unbaked cookie dough 

in accordance with FGIS procedures which include selecting random samples of the packaged 

refrigerated or frozen unbaked cookie dough, evaluating the samples for conformance with the salient 

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

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

purchase order, FGIS inspectors will examine the refrigerated or frozen unbaked cookie dough 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 9.3 is specified in the solicitation, contract, 

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

samples of packaged refrigerated or frozen unbaked cookie dough, 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, FGIS inspection personnel shall 

 select samples and submit them to the USDA, FGIS laboratory for analysis.

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

order).
A-A-20307

9

12 REFERENCE NOTES.

12.1 USDA certification contact. For USDA certification, contact the Branch Chief, Standards 

and Procedures Branch, Field Management Division, FGIS, Grain Inspection, Packers and 

Stockyards Administration (GIPSA), STOP 3632, 1400 Independence Avenue, 

SW, Washington, DC 20250-3632, telephone (202) 720-0252, or FAX (202) 720-1015, or via 

E-mail: jgiler@gipsadc.usda.gov.

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

testing, contact the Technical Service Division, Analytical, Reference, and Testing Branch, 

USDA, GIPSA, FGIS Technical Center, 10383 North Executive Hills Blvd., Kansas 

City, MO 64153-1394, telephone (816) 891-0444 or (816) 891-0463, or via E-mail: 

lpolsten@gipsakc.usda.gov or dkendall@gipsakc.usda.gov.

12.3 Sources of documents.

12.3.1 Sources of information for nongovernmental documents is as follows:

Copies of the Official Methods of Analysis of the AOAC International and the FDA Bacteriological 

Analytical Manual (BAM) may be obtained from: AOAC International, 481 North Fredrick 

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 Regulations Governing the Inspection of Eggs and Egg Products are 

contained in 9 CFR Part 590. 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, ATTN: 

New Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954. Credit card (MasterCard or 

Visa) purchases may be made by calling the Superintendent of Documents on (202) 512-1803 

or on the Internet at: http://www.nara.gov/fedreg.

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: Head, Food Quality Assurance Staff, FVP, AMS, 

USDA, STOP 0243, 1400 Independence Ave., SW, Washington, DC 20250-0243, telephone 

(202) 720-9939, Fax (202) 690-0102, via E-mail: FQAStaff@usda.gov or on the Internet at: 

http://www.ams.usda.gov/fv/fvqual.htm.
A-A-20307

10

Copies of the United States Standards for Grades of Butter are available from: Dairy Standardization 

Branch, DP, AMS, USDA, STOP 0230, 1400 Independence Avenue, SW Washington, D.C. 

20250-0230, telephone (202) 720- 7473 or on the Internet at: 

http://www.ams.usda.gov/dairy/stand.htm. 

Copies of Dairy Plants Surveyed and Approved for USDA Grading Service are available from: Dairy 

Grading Branch, DP, AMS, USDA, STOP 0230, 1400 Independence Avenue, SW 

Washington, D.C. 20250-0230, telephone (202) 720-3171, or on the Internet at: 

http://www.ams.usda.gov/dairy/grade.htm. 

CIVIL AGENCY COORDINATING ACTIVITIES:

DOJ - BOP

HHS - NIH, IHS

USDA - FV

VA - OSS

PREPARING ACTIVITY:

USDA - FV

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, 

religion, age, disability, political beliefs, sexual orientation, and marital or family status. (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 USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 14th and Independence Avenue, 

SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice or TDD). USDA is an equal opportunity provider and employer.