FSC 8915

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June 16, 2016

SUPERSEDING

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September 30, 2010

COMMERCIAL ITEM DESCRIPTION

ONIONS, BULB, READY-TO-USE

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers ready-to-use bulb onions (onions) packed in commercially 

acceptable containers, suitable for use by the 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), color(s), style(s), and agricultural practice(s) required of onions (Sec. 3).

- When microbiological requirements are different than specified (Sec. 7.1).

- When microbiological requirements need verification (Sec. 7.4).

- Manufacturer’s/distributor’s certification (Sec. 10.4) or USDA certification (Sec. 10.5).

2.2 Purchasers may specify the following:

- Good Agricultural Practices (GAP) or Good Handling Practices (GHP) Audit (Sec. 10.1).

- Food Defense (Sec. 10.2) and Manufacturer’s Quality Assurance (Sec. 10.3). Purchaser 

may specify 10.1 or one of the following combinations: 10.2 with 10.3.1, 10.2 with 

10.3.2, 10.3 with 10.3.1, 10.3 with 10.3.2 or 10.3 with 10.3.3.

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

3. CLASSIFICATION. The onions must conform to the following list as specified in the 

solicitation, contract, or purchase order.

 

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

METRIC
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Types, colors, styles, and agricultural practices.

2

Type I - Fresh (Spring/Summer) includes but not limited to: Bermuda, Granex, and Grano

varieties3

Type II - Fresh (Fall/Winter) includes but not limited to Globe and Spanish varieties3 

Type III - Creole

Type IV - Other (as specified by the purchaser)

Color A - Yellow

Color B - White

Color C - Red

Style 1 - Whole

Style 2 - Peeled

Style 3 - Diced

Style 4 - Sliced

Style 5 - 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).

5. PROCESSING GUIDELINES.

5.1 Processing. The onions must be harvested and handled in accordance with the Federal Food 

and Drug Administration’s (FDA’s) Guidance for Industry: Guide to Minimize Microbial Food 

Safety Hazards for Fresh Fruits and Vegetables4

, GAP and GHP. The onions must be processed 

in accordance with current Good Manufacturing Practices (GMP) (21 Code of Federal 

 

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 3 Not all onion types are available year round.

4 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ProducePlantProducts/default.htm.
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Regulations (CFR) Part 110) and FDA’s Guidance for Industry: Guide to Minimize Microbial 

Food Safety Hazards of Fresh-cut Fruits and Vegetables.

5

5.2 Food defense. The onions must be processed and transported in accordance with the FDA’s

Guidance for Industry: Food Producers, Processors, and Transporters: Food Security 

Preventive Measures Guidance.6 This guidance identifies the kinds of preventive measures food 

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

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

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

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

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

5.3 Organic onions. When organic onions are specified in the solicitation, contract, or purchase 

order, the onions must be grown following organic agricultural practices and processed in 

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

Certificate of Organic Operation must be provided to verify that the product was processed in 

accordance with the USDA organic requirements. Non-synthetic and synthetic substances 

allowed in organic handling are listed in 7 CFR § 205.605, National List of Allowed and 

Prohibited Substances.

5.4 Temperature. During transportation, onions must be kept under refrigeration to maintain 

quality. Unless otherwise recommended, the onions must be delivered at temperatures greater 

than 0°C (32°F) but not more than 4.4°C (40°F).

5.5 Shelf life. Whole onions in a controlled atmosphere must have a shelf life typically of 30 

days. Peeled onions must have a shelf life typically of 10 to 14 days refrigerated. Diced and 

sliced onions must have a shelf life typically of 7 to 10 days refrigerated.

6. SALIENT CHARACTERISTICS.

6.1 Definitions.

6.1.1 Whole. Onions are mature, firm, single bulb, fairly well-shaped and free from splits.

6.1.2 Peeled. The onions outer tough thin layer of skin is removed.

6.1.3 Diced. Onions are cut into small cubes varying in sizes from 0.64 to 2.54 cm (1/4 to 1 in)

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

 

5 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ProducePlantProducts/ucm064458.htm 6 http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/FoodDefense/ucm083075.htm.
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6.1.4 Sliced. Onions may be sliced perpendicular to the longitudinal axis varying in thickness 

from 0.32 to 1.9 cm (1/8 to 3/4 in) (unless otherwise specified in the solicitation, contract or 

purchase order).

6.2 Onions. The onions (including those used for further processing) must be U.S. No. 2 or 

better grade of U. S. Standards for Grades of Bermuda-Granex-Grano Type Onions, U.S.

Standards for Grade of Creole Onions, or U.S. Standards for Grade of Onions (Other Than 

Bermuda-Granex-Grano and Creole Type).

6.3 Finished Product.

6.3.1 Aroma and flavor. The onions of any style must possess characteristic aroma and flavor

of its onion type.

6.3.2 Color and appearance. The onions must possess good exterior characteristic yellow, 

white, or red color. The onions must be free from green, white, and brown spots and other 

foreign material that affect the appearance of the products.

6.3.3 Texture. The onions must be crisp and fairly firm, but not tough, fibrous, or mushy. The 

onions must possess a practically uniform texture.

6.3.4 Defects. The onions must be free from defects which materially affect their appearance or 

edibility. Presence of any decay, off-color, off-odor, wet sunscald (soft, mushy, sticky, or wet),

doubles and bottle necks and foreign material including but not limited to (metal, glass, stone, 

dirt, paint, or insect parts) will be cause for rejection of the lot. The onions must be free from 

damage caused by seedstems, which are tough or woody, or which are more than 0.635 cm (1/4 

in) in diameter. Whole onions must be free from splits, stains, sprouts, moldy patches, and 

broken fleshy scales.

7. ANALYTICAL REQUIREMENTS.

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

purchase order, microbiological requirements for onions must be as follows:

Test Tolerance

Salmonella Must be negative

Generic E. coli Less than 3 per gram (g) using Most Probable 

Number (MPN) technique or less than 10 Colony

Forming Units (CFU) per g.

7

 

7 Findings indicate zero colonies (CFU) per plate or zero tubes producing gas for MPN.
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Test Tolerance

E. coli O157:H7 Must be negative

Non-O157:H7 STEC8 Must be negative

Coagulase positive Less than 3 per g using MPN technique or less

 Staphylococcus aureus than 10 CFU per g.

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Listeria monocytogenes Must be negative

7.2 Product verification. When USDA verification of microbiological requirements is

specified in the solicitation, contract, or purchase order, the following procedures will be 

followed. Microbiological testing must be performed on a composite sample. The composite 

sample must be 227 g (8 oz) prepared from randomly selected subsamples. Subsamples must be 

a minimum of one bag of onions and must contain the appropriate number of onions necessary to 

yield a 227 g (8 oz) sample when composited.

7.3 Test portion sizes. The test portions must be derived from the composite sample specified 

in Sec. 7.2. The test portion size for testing Salmonella and coagulase positive Staphylococcus

aureus will be 25 g (0.88 oz). The test portion size for testing generic E. coli, E. coli O157:H7, 

non-O157:H7 STEC8

, and Listeria monocytogenes will be 50 g (1.76 oz).

7.4 Microbiological test methods. When specified in the solicitation, contract, or purchase 

order, the analyses must be made in accordance with the following methods of AOAC 

International Official Methods of Analysis (OMA) or as specified below.

Test Method

Salmonella 967.26 or Section C-7, Ch. 5

Generic E. coli 991.14, 966.23, 966.24 or Sections C, D, F, Ch. 49

E. coli O157:H7 996.09 or Sections K through R, Ch. 4a and 

Appendix 1

Non-O157:H7 STEC8 Ch. 4a, Section R Diarrheagenic E. coli or U.S. 

Food Emergency Response Network (FERN) SOP 

No: FERN-MIC.0003.00a-d10

Coagulase positive 2003.07, 975.55, 987.09 or Direct Plate Count, Ch.

 Staphylococcus aureus 129

Listeria monocytogenes 997.03 or Sections C, D, E, Ch. 10

 

7 See footnote 7 on page 4. 8 Shiga-toxin Escherichia coli (STEC). 9 8th Edition, FDA Bacteriological Analytical Manual (BAM) or the FDA BAM Online. 10 SOP No: FERN-MIC.0003.00a-d, “Procedures for the Detection of Shiga-toxin Escherichia coli (STEC), serotype O157 and non-O157 in Food” 

is available for FERN Laboratories online through http://fernlab.org/
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7.5 Test results. The test results for Salmonella, E. coli O157:H7, Non-O157:H7 STEC8 and 

Listeria monocytogenes must be reported as positive or negative. The test results for generic E. 

coli and coagulase positive Staphylococcus aureus must be reported to the nearest MPN or to the 

nearest CFU per g. Any results not conforming to the microbiological requirements will be cause 

for rejection of the lot.

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

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

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

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

proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered onions must comply with all 

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

packaging, labeling, storage, distribution, and sale of the onions in the commercial marketplace. 

Delivered onions 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 onions, the onions must comply with the 

allergen labeling requirements of the FD&C Act.

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.4 or 10.5. In 

addition, purchaser may specify 10.1 or one of the following combinations: 10.2 with 10.3.1, 

10.2 with 10.3.2, 10.3 with 10.3.1, 10.3 with 10.3.2, or 10.3 with 10.3.3.

10.1 GAP and/or GHP audit verification program. When required in the solicitation, 

contract, or purchase order, a GAP or GHP audit must be conducted by USDA, Agricultural 

Marketing Service (AMS). A GAP audit must be performed at the site where the onions are 

grown and a GHP audit must be performed at the packing house where the onions are packed. 

The audit program consists of one initial audit, and at least one unannounced audit depending on 

how long the facility is in operation during a growing season. The purpose of the GAP and GHP 

Audit Program is to demonstrate that the participating company is adhering to generally 

recognized GAP or GHP principles. This is a voluntary program established to verify a 

participant’s adherence to the FDA’s Guide to Minimize Microbial Food Safety Hazards for 

Fresh Fruits and Vegetables4 and does not guarantee a safe product.

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

Defense System Survey (FDSS) must be conducted by USDA, AMS, Specialty Crops Program 

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

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

4 See footnote 4 on page 2.

8 See footnote 8 on page 5.
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production processes and includes the storage and transportation of pre-production raw materials,

other ingredients and post-production 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.

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

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

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

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

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

Food Security Preventive Measures Guidance.

6

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

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

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

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

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

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

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

Guidance.

6

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

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

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

12 months prior to providing a bid, or no later than 10 business days from the date of awarding of 

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

the contract being terminated for cause.

10.3.1 Plant survey. A plant survey conducted by USDA, AMS, or other survey performed by a 

third party auditing service is required within 12 months prior to the date of the awarding of the 

contract. An AMS plant survey audit verifies that, at the time of the survey, the manufacturer 

produces products in a clean sanitary environment in accordance with Current Good

Manufacturing Practice in Manufacturing, Packing, or Holding Human Food (21 CFR Part 

110).

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

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

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

6 See footnote 6 on page 3.
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environment in accordance with Current Good Manufacturing Practice in Manufacturing, 

Packing, or Holding Human Food (21 CFR Part 110), and verifies that the manufacturer has in 

place an internal quality assurance program.

10.3.3 Qualified Through Verification (QTV) Audit. A QTV audit conducted by USDA, 

AMS, or other Hazard Analysis Critical Control Point (HACCP) plan verification audit 

performed by a third party auditing service is required within 12 months prior to the date of 

awarding of the contract. An AMS QTV audit verifies that at the time of the audit, the 

manufacturer produces products in a clean sanitary environment in accordance with Current 

Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food (21 CFR 

Part 110).

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

purchase order, the manufacturer/distributor must certify that the onions distributed meet or exceed 

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

Conformance or other adequate documentation (as specified by the purchaser) that the onions meet 

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

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

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

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

acceptability of the onions in accordance with SCI Division procedures, which include selecting 

random samples of the onions, evaluating the samples for conformance with the salient 

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

official SCI Division score sheets and/or certificates. In addition, when required in the 

solicitation, contract, or purchase order, SCI Division inspectors will examine the onions 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 10.5 is specified in the solicitation, 

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

condition of samples of onions, and compliance with requirements in the following areas:

- Processing guidelines (Sec. 5).

- Salient characteristics (Sec. 6).

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

(Sec. 7). When USDA analytical testing is specified, SCI Division inspection personnel 

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

(S&TP) laboratory for analysis.
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- Packaging requirements (Sec. 11 or as specified in the solicitation, contract, or purchase 

order).

13. REFERENCE NOTES.

13.1 USDA services.

13.1.1 USDA certification and plant survey. For a USDA certification and plant survey 

contact the Associate Director, Inspection Operations, SCI Division, SCP, AMS, USDA, 

Room 1536 South Building, STOP 0240, 1400 Independence Avenue, SW, Washington, DC 

20250-0240, telephone (202) 720-2482, fax (202) 720-0393, or via E-mail: 

Nathaniel.Taylor@ams.usda.gov.

13.1.2 USDA FDSS and PSA. For a USDA FDSS and PSA contact the Chief, Auditing 

Services Branch, SCI Division, SCP, AMS, USDA, STOP 0240, 1400 Independence Avenue, 

SW, Washington, DC 20250-0240, telephone (202) 720-5021, fax (202) 260-8927, or via Email: fvaudits@ams.usda.gov.

13.1.3 Analytical testing and technical information contact. 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 Source of information for nongovernmental document is 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. 

13.2.2 Sources of information for governmental documents are as follows:

Applicable provisions of the U.S. Standards for Condition of Food Containers are contained in 7 

CFR Part 42, the National Organic Program is contained in 7 CFR Part 205, the Fair Packaging 

and Labeling Act is contained in 16 CFR Parts 500 to 503, and the Federal FD&C Act is

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.
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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.

Copies of the Standard Operating Procedure No: FERN-MIC.0003.00a-d, “Procedures for the 

Detection of Shiga-toxin Escherichia coli (STEC), serotype O157 and non-O157 in Food” is 

available for FERN Laboratories online from U.S. Food Emergency Response Network 

Elexnet website at:

https://www.elexnet.com/portal/server.pt?open=512&objID=201&PageID=0&cached=true

&mode=2&userID=615.

Questions and comments on the U.S. Standards and Inspection Instructions for Fresh Fruits and 

Vegetables and Other Specialty Products may be directed to: USDA, AMS, SCP, SCI Division, 

Riverside Business Park, 100 Riverside Parkway, Suite 101, Fredericksburg, VA 22406-

1016, telephone (540) 361-1120, fax (540) 361-1199, or on the Internet at: 

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

Copies of U.S. Standards and Inspection Instructions for Fresh Fruits and Vegetables and Other 

Specialty Products may be obtained from: USDA, AMS, SCP, SCI Division, 831 Mitten Road, 

Room 200, Burlingame, CA 94010, telephone (650) 552-9073, fax (650) 552-9147, or via Email: depot@ams.usda.gov or on the Internet at: http://www.ams.usda.gov/gradesstandards/how-purchase-equipment-and-visual-aids.

Copies of the FDA Bacteriological Analytical Manual (BAM) are available online from: FDA,

CFSCAN on the Internet at:

http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm2006949.htm.

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

Part 42) are available from: Director, SCI Division, SCP, AMS, USDA, 1400 

Independence Avenue, SW, STOP 0240, 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/CFR2015-title7-vol2-part42.pdf.
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CIVIL AGENCY COORDINATING ACTIVITIES:

DOJ - BOP

HHS - FDA

USDA - SCP

VA - OSS

PREPARING ACTIVITY:

USDA - SCP

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

(USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions 

participating in or administering USDA programs are prohibited from discriminating based on race, color, national 

origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, 

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

prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all 

programs). Remedies and complaint filing deadlines vary by program or incident. 

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

large print, audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET 

Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. 

Additionally, program information may be made available in languages other than English. 

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD3027, found online at http://www.ascr.usda.gov/complaint_filing_cust.html and at any USDA office or write a letter 

addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the 

complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department 

of Agriculture Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW Washington, D.C. 

20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. USDA is an equal opportunity 

provider, employer, and lender.