FSC 8940 

A-A-20275A 

January 28, 2008

SUPERSEDING 

A-A-20275 

September 24, 1997

 COMMERCIAL ITEM DESCRIPTION 

MEAT ALTERNATIVE PRODUCTS, INDIVIDUALLY FROZEN 

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

 the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers individually frozen meat alternative products (meat alternative 

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), style(s), product weight(s), and flavor(s) of meat alternative products required 

(Sec. 3). 

 - When ingredient type 2 (Certified as Organic) is required (Sec. 3 and Sec. 5.1). 

 - When meat alternative products need to meet child nutrition meal pattern requirements 

(CN labeling) (Sec. 3 and Sec. 5). 

 - When the age requirement at time of delivery is different than specified (Sec. 5.4). 

 - When the fat and sodium requirements are different than specified (Sec. 6.1.1). 

 - When analytical requirements need to be verified by USDA (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) 

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

3. CLASSIFICATION. The meat alternative products shall conform to the following list 

which shall be specified in the solicitation, contract, or purchase order. When child nutrition 

meal pattern contribution information is required, the meat alternative products shall be labeled 

with the CN label and comply with the USDA, Food and Nutrition Service (FNS), Child 

Nutrition Programs, National School Lunch Program regulation (7 CFR Part 210, Appendices A 

and C), which shall be specified in the solicitation, contract, or purchase order. 

METRIC 
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Types, styles, product weights, flavors, ingredient types, and CN labeling. 

Type I - Soy-based 

Style A - Patty-shaped 

Product weight 1 - 56.7 - 68.0 g (2.0 - 2.4 oz) 

Product weight 2 - 70.9 - 85.0 g (2.5 - 3.0 oz) 

Product weight 3 - 87.9 - 96.4 g (3.1 - 3.4 oz) 

Product weight 4 - 99.2 - 110.6 g (3.5 - 3.9 oz) 

Product weight 5 - 113.4 - 124.7 g (4.0 - 4.4 oz) 

Product weight 6 - 127.6 - 141.8 g (4.5 - 5.0 oz) 

Product weight 14 - Other 

Style B - Nugget-shaped 

Product weight 7 - 20.0 - 25.0 g (0.7 - 0.88 oz) 

Product weight 14 - Other 

Style C - Breakfast “sausage” links 

Product weight 8 - 22.5 - 23.0 g (0.79 - 0.81 oz) 

Product weight 14 - Other 

Style D - Breakfast “sausage” patty 

Product weight 9 - 38.0 - 40.8 g (1.34 - 1.44 oz) 

Product weight 14 - Other 

Style E - “Hot” dogs/“Frankfurters” 

Product weight 10 - 57.0 g (2.0 oz) 

Product weight 14 - Other 

Style F - Corn dogs 

Product weight 11 - 71.0 g (2.5 oz) 

Product weight 14 - Other 
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Style G - “Bacon” strips 

Product weight 12 - 8.0 - 8.5 g (0.28 - 0.30 oz) 

Product weight 13 - 19.0 g (0.67 oz) 

Product weight 14 - Other 

Style H - Crumbles 

Flavor a - Unflavored 

Flavor b - Pizza 

Flavor c - Other 

Style J - “Meatballs” 

Style K - “Rib”-shaped 

Product weight 2 - 70.9 - 85.0 g (2.5 - 3.0 oz) 

Product weight 14 - Other 

Style L - Rectangle-shaped 

Product weight 2 - 70.9 - 85.0 g (2.5 - 3.0 oz) 

Product weight 14 - Other 

Style M - Other 

Type II - Vegetable-based 

Style A - Patty-shaped 

Product weight 2 - 70.9 - 85.0 g (2.5 - 3.0 oz) 

Product weight 3 - 87.9 - 96.4 g (3.1 - 3.4 oz) 

Product weight 5 - 113.4 - 124.7 g (4.0 - 4.4 oz) 

Product weight 6 - 127.6 - 141.8 g (4.5 - 5.0 oz) 

Product weight 14 - Other 

Style L - Rectangle-shaped 

Product weight 2 - 70.9 - 85.0 g (2.5 - 3.0 oz) 

Product weight 14 - Other 
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Style M - Other 

Type III - Legume-based 

Style A - Patty-shaped 

Product weight 3 - 87.9 - 96.4 g (3.1 - 3.4 oz) 

Product weight 5 - 113.4 - 124.7 g (4.0 - 4.4 oz) 

Product weight 14 - Other 

Style L - Rectangle-shaped 

Product weight 2 - 70.9 - 85.0 g (2.5 - 3.0 oz) 

Product weight 14 - Other 

Style M - Other 

Ingredient type 1) - Not certified as organic 

Ingredient type 2) - Certified as organic 

When child nutrition meal pattern contribution information is required:

CN labeling (I) - Provides 57 g (2.01 oz) equivalent meat alternate 1/ 2/

CN labeling (II) - Provides 70.9 g (2.5 oz) equivalent meat alternate 1/ 2/

CN labeling (III) - Provides 77.96 g (2.75 oz) equivalent meat alternate 1/ 2/

CN labeling (IV) - Provides 82 g (2.89 oz) equivalent meat alternate 1/ 2/

CN labeling (V) - Provides 96.39 g (3.4 oz) equivalent meat alternate 1/ 2/ 

CN labeling (VI) - Other 1/ 2/ 

1/ When bread alternate contribution is required, the breading must be made with whole grain or 

enriched flour/meal. 

2/ If meat alternate contribution is required, the meat alternative products must be CN labeled 

and comply with USDA, FNS, Child Nutrition Programs, National School Lunch Programs 

regulations (7 CFR Part 210, Appendices A and C) and receive FNS final label approval. 

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). 
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 - 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 meat alternative products shall be processed in accordance with good 

manufacturing practices (21 CFR Part 110). When organic meat alternative products are 

specified in the solicitation, contract, or purchase order, the meat alternative products shall be 

processed in accordance with the requirements of the National Organic Program (7 CFR Part 

205). A Certificate of Conformance (COC) shall be provided to verify that the product was 

processed in accordance with the National Organic Program requirements. 

5.2 Ingredients. Ingredients used in the meat alternative products shall be of Food Chemicals 

Codex purity or U.S. Pharmacopeia National Formulary quality. A COC shall be provided 

indicating that the ingredients used for the organic meat alternative products conform to the 

organic products requirements. 

5.2.1. Type I soy-based ingredients. The Type I soy-based meat alternative products shall 

contain one or more types of soy protein, such as but not limited to textured vegetable protein, 

soy protein isolate, hydrolyzed soy protein, and soy protein concentrate; salt, natural flavors from 

non-meat sources, caramel color, and vegetable oils, such as but not limited to corn, soybean, 

sesame, canola, sunflower, and safflower. The Type I soy-based meat alternative products may 

contain hydrolyzed corn protein, hydrolyzed wheat protein, wheat flour, corn flour, onion 

powder, garlic powder, spices, egg whites, vegetables, flavorings, sweeteners, colorings, 

leavening agents, thickeners, and preservatives. 

5.2.2 Type II vegetable-based ingredients. The Type II vegetable-based meat alternative 

products shall contain vegetables such as but not limited to mushrooms, water chestnuts, onions, 

carrots, bell peppers, black olives, broccoli, and tomatoes; salt, and vegetable oils, such as but 

not limited to corn, soybean, sesame, canola, sunflower, and safflower. The Type II vegetablebased meat alternative products may contain soy or other vegetable proteins, cooked brown rice, 

wheat flour, corn flour, rolled oats, onion powder, garlic powder, spices, egg whites, flavorings, 

sweeteners, colorings, leavening agents, thickeners, and preservatives. 

5.2.3 Type III legume-based ingredients. The Type III meat alternative products shall contain 

black beans, cooked brown rice, one or more types of soy protein, such as but not limited to 

textured vegetable protein, soy protein isolate, hydrolyzed soy protein, and soy protein 

concentrate, and vegetable oils, such as but not limited to corn, soybean, sesame, canola, 

sunflower, and safflower. The Type III meat alternative products may contain rolled oats, chilies, 

bell peppers, wheat flour, corn flour, onion powder, garlic powder, spices, egg whites, flavorings, 

sweeteners, colorings, leavening agents, thickeners, and preservatives. 
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5.2.4 Flour. When CN Labeling is specified in the solicitation, contract, or purchase order, the 

wheat flour used in the meat alternative products shall conform to the U.S. Standard for Enriched 

Flour (21 CFR § 137.165) or the U.S. Standard for Whole Wheat Flour (21 CFR § 137.200), as 

applicable. When CN Labeling is specified in the solicitation, contract, or purchase order, the 

corn flour used in the meat alternative products shall conform to the U.S. Standard for Enriched 

Corn Meals (21 CFR § 137.255). 

5.2.5 Egg whites. The egg whites used in the meat alternative products shall conform to 

pasteurized egg products produced in accordance with the applicable provisions of the 

Regulations Governing the Inspection of Eggs and Egg Products (9 CFR Part 590). The egg 

white product in their final package form shall be sampled and analyzed for the presence of 

Salmonella in accordance with regulatory requirements (9 CFR § 590.580) by the manufacturer 

of the egg white product. The egg white products used shall be certified according to 9 CFR 

590.402 as to their conformance as inspected egg white products that bear official identification, 

therefore representing that the egg white products has been officially inspected. 

5.3 Finished product. The meat alternative products shall show no evidence of excessive 

heating (materially scorched). 

5.3.1 Odor and flavor. The meat alternative products shall have an odor and flavor 

characteristic of frozen meat alternative products. There shall be no foreign odors or flavors such 

as, but not limited to, burnt, scorched, stale, rancid, or moldy. 

5.3.2 Color. There shall be no foreign color to the product. 

5.3.3 Texture and shape. The texture of the thawed meat alternative products shall be firm, not 

rubbery or mushy. The shape of the meat alternative products shall be cohesive and maintain the 

appearance of the Style specified in the solicitation, contract, or purchase order. 

5.4 Foreign material. All ingredients shall be clean, sound, wholesome, and free from evidence 

of rodent or insect infestation. 

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

order, the meat alternative products shall be manufactured not more than 180 days prior to 

delivery. 

6. ANALYTICAL REQUIREMENTS.

6.1 Analytical requirement. The analytical requirements for the meat alternative products shall 

be as follows: 
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6.1.1 Fat content. The fat content of the meat alternative products shall not exceed 3.0 g per 

65 g (2.3 oz) of finished product. 

6.1.2 Sodium content. The sodium content of the meat alternative products shall not be more 

than 500 mg per 65 g (2.3 oz) of finished product. 

6.1.3 Salmonella. The meat alternative products shall be Salmonella negative. 

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

in the solicitation, contract, or purchase order, analytical testing shall be performed on a 

composite sample. The composite sample shall be 454 g (1 lb) and prepared from subsamples 

drawn from randomly selected containers. Subsamples shall be a minimum of one 

patty/nugget/link/dog/strip/crumble/meatball/rib/rectangle and shall contain the appropriate 

number of patties/nuggets/links/dogs/strips/crumbles/meatballs/ribs/rectangles to yield a 454 g 

(1 lb) sample when composited. 

6.3 Test portion size. The test portions shall be derived from the composite sample specified in 

Sec. 6.2. The test portion size for testing Salmonella shall be 325 g (11.46 oz). 

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

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

Analysis of the AOAC International: 

Test Method

 Fat 948.15 

 Sodium 969.23 

Salmonella 996.08, 986.35, 967.26, 2003.09, 

 2004.03 

6.4 Test results. The test results for fat and sodium shall be reported to the nearest 0.01. The 

test results for Salmonella shall be reported as positive or negative. Any result not conforming to 

the analytical testing shall be cause for rejection of the lot. 

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

distributor shall certify that the meat alternative products provided shall meet the salient 

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

practices, and be the same prepared meat alternative products offered for sale in the commercial 

market. The purchaser reserves the right to require proof of conformance. 

8. REGULATORY REQUIREMENTS. The delivered meat alternative products shall comply 

with all applicable Federal, State, and local mandatory requirements and regulations relating to 
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the preparation, packaging, labeling, storage, distribution, and sale of meat alternative products 

within the commercial marketplace. Delivered meat alternative 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. The delivered meat alternative products 

shall comply with the allergen labeling requirements of the Food Allergen Labeling and 

Consumer Protection Act. When the meat alternative products are used for the School Breakfast 

Program, the meat alternative products must comply with all applicable provisions of the Child 

Nutrition Programs. 

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) conducted by USDA, Agricultural 

Marketing Service (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 verifies that the 

manufacturer has 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.)

9.1.2 Plant survey. A plant survey conducted by 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 meat alternative 

products 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 Processed Products Branch (PPB), 
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Fruit and Vegetable Programs (FVP), AMS, USDA, shall be the certifying program. PPB 

inspectors shall certify the quality and acceptability of the meat alternative products in 

accordance with PPB procedures which include selecting random samples of the packaged meat 

alternative products, evaluating the samples for conformance with the salient characteristics of 

this CID and other contractual requirements, and documenting the findings on official PPB score 

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

order, PPB inspectors will examine the meat alternative 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 9.3 is specified in the solicitation, 

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

condition of samples of meat alternative 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. 6.2). When USDA analytical testing is specified, PPB inspection personnel shall 

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

laboratory for analysis. 

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

order). 

12. REFERENCE NOTES. 

12.1 USDA contacts. 

12.1.1 USDA certification contact. For USDA certification, contact the Branch Chief, PPB, 

FVP, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250- 

0247, telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: Terry.Bane@usda.gov. 

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

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

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

690-0621, or via E-mail: shirleyj.wright@usda.gov. 

12.3 CN labeling contact. For CN labeling information, contact the Head, Technical 

Assistance Section, Child Nutrition Division, Food and Nutrition Service, 3101 Park Center 

Drive, Room 632, Alexandria, VA 22302, telephone (703) 305-2609 or on the Internet at : 

http://www.fns.usda.gov/cnd/cnlabeling. 
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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. 

You may contact AOAC International on (301) 924-7077 or on the Internet at: 

www.aoac.org. 

Copies of the Food Chemicals Codex and U.S. Pharmacopeia may be purchased from: United 

States Pharmacopeial Convention, 12601 Twinbrook Parkway, Rockville, MD 20852-1790, 

telephone (800) 227-8772 or (301) 881-0666, Fax (301) 816-8148. Internet address: 

www.usp.org. 

12.3.2 Sources of information for governmental documents are as follows: 

Applicable provisions of the National Organic Program are contained in 7 CFR, Part 205. The 

Child Nutrition Programs are contained in 7 CFR Parts 210, 220, 225, and 226 (Child Nutrition 

Program serving sizes are based on the Food Buying Guide for Child Nutrition Programs, 

available online at http://teamnutrition.usda.gov/Resources/foodbuyingguide.html). The 

Inspection of Egg Products are contained in 9 CFR 590. The Fair Packaging and Labeling Act 

are contained in 16 CFR, Parts 500 to 503. 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) 512-1800 or on the Internet at: www.access.gpo.gov/nara. 

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: Branch Chief, PPB, FVP, AMS, 

USDA, STOP 0247, 1400 Independence Ave., SW, Washington, DC 20250-0247, 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. 

Military activities should submit requests for copies of this CID to: Standardization 

Documents Order Desk, Defense Automation and Printing Service, 700 Robbins Avenue, 

Building 4D, Philadelphia, PA 19111-5094 or on the Internet at: 

http://assist.daps.dla.mil/quicksearch/. 
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MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Military Coordinating Activity: DOJ - BOP 

 HHS - NIH, HIS, FDA 

 Army - GL USDA - FV 

 VA - OSS 

Custodians

 PREPARING ACTIVITY:

 Army - GL 

 Navy - SA USDA - FV 

 Air Force - 35 

Review Activities

 Army - MD, QM 

 Navy - MC 

 DLA - SS 

The U.S. Department of Agriculture (USDA) prohibits discrimination in all 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, genetic information, political beliefs, 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, Director, Office of Civil Rights, 

1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). 

USDA is an equal opportunity provider and employer.