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A-A-20337

June 14, 2002

COMMERCIAL ITEM DESCRIPTION

BEANS, PRECOOKED, DEHYDRATED

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers precooked dehydrated refried, whole, and blended beans, 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), blend ratio(s), class(es), type(s) of oil, flavoring(s), flavor profile(s), and 

reconstitution method(s) required (Sec. 3).

- Type of oil to be used when Type of bean III is required (Sec. 3).

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

- When analytical and microbial 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).

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

3. CLASSIFICATION. The precooked dehydrated beans shall conform to the following list which 

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

 METRIC
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Types of beans, styles, blend ratios, classes, types of oil, flavorings, flavor profiles, and 

reconstitution methods.

Type of bean I - Refried

Style A - Smooth refried beans

Style B - Chunky style refried beans

Style C - Other

Type of bean II - Whole

Style A - Whole beans (65 percent or more of the beans must be whole)

Style B - Other

Type of bean III - Blended

Style A - Blended refried and whole beans 

Blend ratio 1 - 50/50 ratio of refried and whole beans

Blend ratio 2 - 46/54 ratio of refried and whole beans

Blend ratio 3 - 30/70 ratio of refried and whole beans

Blend ratio 4 - Other

Style B - Other

Class 1 - Pinto Beans

Class 2 - Red Beans

Class 3 - Kidney Beans

Class 4 - Black Beans

Class 5 - Great Northern Beans

Class 6 - Pink Beans

Class 7 - Navy Beans

Class 8 - Lentils

Class 9 - Chick Peas

Class 10 - Green Split Peas (granular form)

Class 11 - Other Legumes

Type of oil a - No added oil 1/

Type of oil b - Vegetable oil

Type of oil c - Corn oil

Type of oil d - Lard

Type of oil e - Other

1/ This choice is not available when Type of bean III is required.
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Flavoring 1 - Unflavored (without added salt and Monosodium Glutamate (MSG)

Flavoring 2 - Low salt (21 CFR § 101.61)

Flavoring 3 - Reduced sodium (21 CFR § 101.61)

Flavoring 4 - Reduced sodium (21 CFR § 101.61) with no added MSG

Flavoring 5 - With added salt

Flavoring 6 - With added salt and other seasoning

Flavoring 7 - With added salt, seasoning, and dehydrated vegetables

Flavoring 8 - Mexican Style Refried Pinto Beans

Flavor profile a - Vegetarian (No added animal flavorings)

Flavor profile b - Flavored with Pork Fat

Flavor profile c - Flavored with Salt and Fat

Flavor profile d - Flavored with Spices, Salt, Onions and Vegetables

Flavor profile e - Spicy Blend

Flavor profile f - Hot Spicy Blend with Chili Peppers

Flavoring 9 - Spicy with salt, onion, garlic, and chili peppers

Flavoring 10 - Other

Reconstitution method A - Instant 

Reconstitution method B - Quick

Reconstitution method C - Slow

Reconstitution method D - Other

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).

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

5. SALIENT CHARACTERISTICS.

5.1 Definitions.

5.1.1 Type of bean I, refried. Type of bean I, refried dehydrated beans are a dry mix of cooked 

bean solids that when reconstituted creates a traditional Mexican style refried bean. Typically refried 
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dehydrated beans contain salt and a fat, and can have a texture that ranges from a totally homogenous 

puree to a thick mixture containing whole or partially whole beans.

5.1.2 Type of bean II, whole. Type of bean II, whole dehydrated beans are fully cooked whole 

beans that when reconstituted have the look, taste, smell, and texture of cooked whole beans. 

Typically, whole beans do not contain fats or added flavors. The beans used in this Type of bean shall 

contain at least three-fourths or more of the whole bean, and shall include any sound bean in which the 

halves are held together loosely.

5.1.3 Type of bean III, blended. Type of bean III, blended dehydrated beans are a mixture of 

refried and whole beans, as specified by the purchaser. Typically, blended dehydrated beans contain 

salt and fat.

5.1.4 Reconstitution method A, instant. Reconstitution method A, instant dehydrated beans are 

considered instant when they are reconstituted in boiling water in approximately 1 to 5 minutes.

5.1.5 Reconstitution method B, quick. Reconstitution method B, quick dehydrated beans are 

considered quick when they can be fully reconstituted by steeping in boiling water for 5 to 30 minutes.

5.1.6 Reconstitution method C, slow. Reconstitution method C, slow dehydrated beans are 

considered slow when they can be fully reconstituted by steeping in boiling water for not more than 30 

to 60 minutes.

5.2 Raw ingredients.

5.2.1 Processing. The precooked dehydrated beans shall be prepared in accordance with good 

manufacturing practices (21 CFR Part 110).

5.2.2 Beans. The dry edible beans and other legumes used in the preparation of the dehydrated beans 

shall be prepared from U.S. No. 2 or better for the U.S. Standards for Grades of Beans, except for 

splits. For Type of bean I, Refried, the dry edible beans and other legumes lots that fail on account of 

splits only, will not have a limit on the percentage of splits. For Type of bean II, Whole, the dry edible 

beans and other legumes lots that fail on account of splits only, will not exceed 35 percent. For Type of 

bean III, Blended, the dry edible beans and other legumes lots that fail on account of splits only, will not 

exceed the percentage of splits permitted by the ratio selected by the purchaser.

5.2.3 Vegetables. The dehydrated vegetables used in the preparation of dehydrated refried bean mix 

products shall be prepared from the latest two season's crops. The dehydrated vegetables used in these 

mixes shall be prepared from properly matured, wholesome, clean vegetables.
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5.2.4 Date of pack requirement. The precooked dehydrated beans shall be processed and 

packaged less than one year prior to delivery to the purchaser.

5.3 Dehydrated product.

5.3.1 Ingredients. The dehydrated beans shall contain precooked dehydrated beans, bean pieces 

and bean powder. Flavorings 8 and 9, may contain other ingredients, such as, but not limited to; 

onions, celery, parsley, red and/or green bell peppers, chili pepper, salt, seasonings, vegetable oils, and 

animal fats in addition to other ingredients that are specific to the flavor.

5.3.2 Animal-based products. Flavoring 8, precooked dehydrated beans may contain, but not 

limited to, fat from beef or pork as appropriate for the specific flavor. Flavoring 8, Flavor Profile a, 

Vegetarian shall not contain animal-based products.

5.3.3 Flavor and odor. The precooked dehydrated beans shall have appropriate characteristic flavors 

and odors of the class(es) (variety) of beans specified. There shall be no foreign flavors and odors such 

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

5.3.4 Color. The precooked dehydrated beans shall possess a color representative of the specific 

bean class(es) (variety).

5.3.5 Flavoring ingredients. The flavoring ingredients for Flavoring 8, Flavor Profile a, Vegetarian 

precooked dehydrated beans shall contain only natural vegetable flavorings and spices. Beef, pork, or 

other animal-based products are not allowed.

5.3.6 MSG content. When Flavorings 1 and 4 dehydrated beans are specified in the solicitation, 

contract, or purchase order, there shall be no added MSG.

5.3.7 Dehydrated vegetable defects. The dehydrated vegetables used in Flavoring 7; Flavoring 8, 

flavor profile d; and Flavoring 9; precooked dehydrated beans shall be free from defects which detract 

from the appearance of the product, such as, but not limited to; blemished units, discoloration, and 

extraneous vegetable material.

5.3.8 Foreign material. The dehydrated beans shall be free from dirt, weed seeds, excessive stones, 

etc.

5.4 Rehydrated product.

5.4.1 Flavor and odor. The rehydrated beans shall have appropriate characteristic flavors and odors. 
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 There shall be no foreign flavors and odors such as, but not limited to: burnt, scorched, stale, or rancid.

5.4.2 Color. The rehydrated beans shall have a color characteristic for the specified bean class(es) 

(variety).

5.4.3 Consistency. The rehydrated beans shall be smooth and free from lumps caused by poor 

rehydration (not referring to beans or bean fragments). Also, the rehydrated beans shall not be too 

loose (watery), pasty, gummy, or dry.

5.4.4 Texture. When prepared according to package directions, all ingredients shall adequately 

rehydrate. For Flavoring 7 and 8, flavor profile d and f, the rehydrated onions and other vegetables 

shall be soft. The rehydrated beans shall not contain excessively chewy or hard pieces, soft or mushy 

beans, and shall have a texture typical of the bean style required.

5.4.5 Foreign material. All ingredients and finished products shall be clean, sound, wholesome, and 

free from evidence of rodent or insect infestation.

6. ANALYTICAL AND MICROBIAL REQUIREMENTS.

6.1 Analytical and microbial tolerances. Unless otherwise specified in the solicitation, contract, or 

purchase order, analytical and microbial requirements for the dehydrated beans shall comply with the 

following tolerances:

Moisture (dehydrated) Shall not be less than 3.0 percent nor greater than 

 10.0 percent

Oils and lard (dehydrated) Less than 64.0 percent per 100 grams (3.5 oz)

Oils and lard (rehydrated) Less than 20.0 percent per 100 grams (3.5 oz)

Cholesterol (products with lard) Shall not exceed the mg/serving listed in the 

 nutrition facts panel

Sodium (Flavorings 1 – 4) Shall not exceed the requirements of 

 21 CFR§101.61

Aerobic (Standard) Plate Count Less than 100,000 CFU per gram in any sample

Yeast Less than 100 CFU per gram

Mold Less than 100 CFU per gram

Coliform Less than 3 per gram using the MPN (Most 

 Probable Number) technique

E. coli Less than 3 per gram using the MPN technique

Salmonella Shall be negative
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Monosodium Glutamate (dehydrated) Shall be 0.1 - 0.8 percent for Flavorings 1 and 4

6.2 Product verification. When USDA verification of analytical and microbial 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 and microbial 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. Product shall be prepared according to the following method: In an 

appropriately sized blender container, blend the sample to uniformity in a minimum of time.

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

the analyses shall be in accordance with the following Official Methods of Analysis of the AOAC 

International or as specified below:

Test Method

Moisture 985.14, 925.09, or 925.1

Fat 2/ 922.06

Cholesterol (products with lard) 967.18 or 970.51

Sodium 969.23, 985.35, 984.27

Aerobic (Standard) Plate Count 966.23 or 990.12

Yeast and Mold Section 16.51 3/, 997.02

Coliform 966.24, 992.30, 991.14, or Sections

 C & F 4/

E. coli 966.24, 992.30, 991.14, or Sections

 C & F 4/

Salmonella 967.28, 986.35, 994.04, 996.08, or 989.13

Monosodium Glutamate 5/ 970.37

2/ No fat test is required when a non fat added product (i.e., without oils/lard) is procured.

3/ Compendium of Methods for the Microbiological Examination of Foods, Third Edition, 1992.

4/ Chapter 4, 8th Edition, Food and Drug Administration (FDA) Bacteriological Analytical Manual 

(BAM).

5/ For flavorings without added monosodium glutamate.
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6.5 Test results. The test results for moisture, fat, and monosodium glutamate shall be reported to the 

nearest 0.1 percent. The test results for cholesterol and sodium shall be reported to the nearest 

milligram per gram. The test results for the Aerobic (Standard) Plate Count shall be reported to the 

nearest 2,500 CFU per gram. Each test result for both yeast and mold shall be reported to the nearest 

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

test results for Salmonella shall be reported as not detected if Salmonella is not found. Any result not 

conforming to the finished product requirements shall be cause for rejection of the lot.

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

distributor shall certify that the dehydrated beans provided shall meet the salient characteristics of this 

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

prepared dehydrated beans offered for sale in the commercial market. The purchaser reserves the right 

to require proof of conformance.

8. REGULATORY REQUIREMENTS. The delivered dehydrated beans shall comply with all 

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

packaging, labeling, storage, distribution, and sale of dehydrated beans within the commercial 

marketplace. Delivered dehydrated beans 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 9.2 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, Federal Grain 

Inspection Service (FGIS), 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 FGIS or 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 

FGIS or AMS PSA determines the manufacturer's ability to produce under this CID, if the 
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products of interest are identified at the time of the PSA.)

9.1.2 Plant survey. A plant survey conducted by USDA, FGIS, 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 FGIS or 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 dehydrated beans 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 FGIS or AMS, USDA, (depending on specific 

product) shall be the certifying agency. The agency inspectors shall certify the quality and acceptability 

of the dehydrated beans in accordance with agency procedures which include selecting random samples 

of the packaged dehydrated beans, evaluating the samples for conformance with the salient 

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

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

purchase order, agency inspectors will examine the dehydrated beans 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 dehydrated beans, and compliance with requirements in the following 

areas:

- Salient characteristics (Sec. 5).

- Analytical and microbial requirements when specified in the solicitation, contract, or

 purchase order (Sec. 6.2). When USDA analytical and microbial testing is specified,

 FGIS or AMS inspection personnel shall select samples and submit them to the USDA,

 FGIS or AMS laboratory for analysis.

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

 order).
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12. REFERENCE NOTES.

12.1 USDA certification contacts.

12.1.1 Federal Grain Inspection Service. For USDA, FGIS certification, contact the Policy and 

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

Stockyard Administration (GIPSA), USDA, STOP 3632, 1400 Independence Avenue, SW, 

Washington, DC 20250-3632, telephone (202) 720-0252, Fax (202) 720-1015, or via E-mail: 

HenryC.Greenwood@usda.gov or JohnC.Giler@usda.gov.

12.1.2 Agricultural Marketing Service. For USDA, AMS certification, contact the Branch Chief, 

Processed Products Branch (PPB), Fruit and Vegetable Programs (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: james.rodeheaver@usda.gov.

12.2 Analytical testing and technical information.

12.2.1 Federal Grain Inspection Service. For USDA, FGIS technical information on analytical 

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

Branch, FGIS Technical Center, GIPSA, USDA, 10383 North Ambassador Drive, Kansas 

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

LynnA.Polston@usda.gov or TimD.Norton@usda.gov. For USDA, FGIS technical information 

contact: Policy and Procedures Branch, FGIS, GIPSA, USDA, STOP 3632, Washington, DC 

20250-3632, telephone (202) 720-1732, Fax (202) 720-1015, or via E-mail: 

HenryC.Greenwood@usda.gov. 

12.2.2 Agricultural Marketing Service. For USDA, AMS technical information on analytical 

testing, contact the Branch Chief, Technical Service Branch, Science and Technology Programs 

(S&TP), AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 

20250-0272, telephone (202) 690-0621, or via E-mail: anita.okrend@usda.gov.

12.3 Sources of documents.

12.3.1 Sources of information for nongovernmental documents are as follows:

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

Analytical Manual (BAM) of the AOAC International may be obtained from: AOAC International, 

481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877, telephone (202) 924-7077. 

 Internet address: http://www.aoac.org.
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Copies of the Compendium of Methods for the Microbiological Examination of Foods, Third Edition, 

1992, may be obtained from: American Public Health Association, 1015 15th Street, NW, 

Washington, DC 20005-2605. Internet address: http://www.apha.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. 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: http://www.access.gpo.gov/nara.

Copies of the FDA Bacteriological Analytical Manual (BAM) is available on line from FDA, Center for 

Food Safety and Applied Nutrition on the Internet at: http://vm.cfsan.fda.gov/~ebam/bamtoc.html.

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 Avenue, SW, Washington, DC 20250-0243, 

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

Internet at: www.ams.usda.gov/fv/fvqual.htm.

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

Order Desk, Document Automation And Production Service, 700 Robbins Avenue, Building 

4D, Philadelphia, PA 19111-5094.
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MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP

HHS - NIH, IHS

Army - GL USDA - FV

Navy - SA VA - OSS

Air Force - 35

PREPARING ACTIVITY:

Review Activities

USDA - FV

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, 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 and TDD). USDA is an equal opportunity provider and employer.