FSC 8910

A-A-20096A

December 3, 2012

SUPERSEDING

A-A-20096

July 16, 1993

COMMERCIAL ITEM DESCRIPTION

BLENDS, CHEESE, PIZZA

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers cheese blends for pizza (pizza cheese blend) 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), cheese(s), total fat content, and shred size(s) of pizza cheese blend

required (Sec. 3).

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

- When analytical requirements need to be verified (Sec. 7.3).

- Manufacturer’s quality assurance and plant survey (Sec. 10.2), Manufacturer’s/

distributor’s certification (Sec. 10.3) or USDA certification (Sec. 10.4).

2.2 Purchasers may specify the following.

- When the cheeses used for the pizza cheese blend are to be graded or inspected by the 

Dairy Grading Branch (DGB), Dairy Programs (DP), Agricultural Marketing Service 

(AMS), USDA (Sec. 10).

- Food Defense Section 10.1: Food Defense System Survey (FDSS) (Sec. 10.1).

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

3. CLASSIFICATION. The pizza cheese blend shall conform to the following list, which shall 

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

METRIC
A-A-20096A

2

Types, styles, cheeses, total fat content, and shred sizes.

Type I - Frozen

Type II- Chilled

Style A - Two cheese blend (as specified by the purchaser)

Style B - Three cheese blend (as specified by the purchaser)

Style C - Four cheese blend (as specified by the purchaser)

Style D - Five cheese blend (as specified by the purchaser)

Style E - Six cheese blend (as specified by the purchaser)

Style F - Other (as specified by the purchaser)

Cheese 1 - Mozzarella (21 Code of Federal Regulations (CFR) § 133.155)

Cheese 2 - Mozzarella, low-moisture, part-skim (21 CFR § 133.158)

Cheese 3 - Mozzarella, low-moisture (21 CFR § 133.156)

Cheese 4 - Provolone (21 CFR § 133.181)

Cheese 5 - Parmesan (21 CFR § 133.165)

Cheese 6 - Romano (21 CFR § 133.183)

Cheese 7 - Asiago (21 CFR § 133.102)

Cheese 8 - Cheddar (21 CFR § 133.113)

Cheese 9 - Monterey Jack (21 CFR § 133.153)

Cheese 10 - Colby (21 CFR § 133.118)

Cheese 11 - Other (as specified by the purchaser)

Total fat content a - Standard fat content

Total fat content b - Reduced fat content (21 CFR § 101.62 (b) (4))

1

Shred size i - 3.2 x 3.2 mm (1/8 x 1/8 in) in length and width

Shred size ii - 3.2 to 38.1 mm (1/8 to 1-1⁄2 in) in width and 1.6 x 1.6 mm (1/16 x 1/16 in) in 

length

Shred size iii - Other (as specified by the purchaser)

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

products shall 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 assurance (Sec. 8).

- Regulatory requirements (Sec. 9).

 

1

 Check with manufacturer for availability.
A-A-20096A

3

- 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 pizza cheese blend shall be processed in accordance with current Good 

Manufacturing Practices (21 CFR Part 110).

5.2 Food security. The pizza cheese blend should be processed and transported in accordance 

with the Food and Drug Administration’s (FDA’s) Guidance for Industry: Food Producers, 

Processors, and Transporters: Food Security Preventive Measures Guidance.2

 This guidance 

identifies the kinds of preventive measures food manufacturers, processors, or handlers may take 

to minimize the risk that food under their control will be subject to tampering or other malicious, 

criminal, or terrorist actions. The implementation of enhanced food security preventive measures 

provides for the security of a plant’s production processes and includes the storage and 

transportation of pre-production raw materials, other ingredients, and postproduction finished 

product.

5.3 Age requirements. The individual cheeses, except mozzarella cheeses, used in the pizza 

cheese blend specified by the purchaser in the solicitation, contract, or purchase order shall be 

aged in compliance with all applicable Federal regulations including those contained in 21 CFR § 

133.181 for provolone cheese, 21 CFR § 133.165 for Parmesan cheese, 21 CFR § 133.183 for 

Romano cheese, 21 CFR § 133.102 for asiago cheese; 21 CFR § 133.113 for cheddar cheese, 21 

CFR § 133.153 for Monterey Jack cheese, 21 CFR § 133.118 for Colby cheese. The mozzarella 

cheeses used in the pizza cheese blend shall be aged not less than 5 days and not more than 40

days at 3.3 to 5°C (38 to 41°F).

6. SALIENT CHARACTERISTICS.

6.1 Ingredients.

6.1.1 Pasteurization. When dairy ingredients are pasteurized, they shall be pasteurized at a 

temperature of not less than 71.7°C (161°F) for a period of not less than 15 seconds, or for a time 

and at a temperature equivalent thereto in phosphatase destruction. For those cheeses in which 

the dairy ingredient is not pasteurized, the cheese shall be aged in accordance with the 

appropriate Standard of Identity.

 

2

 

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodDefenseandEmergencyResponse/ucm083075.htm
A-A-20096A

4

6.1.2 Dairy ingredients. Dairy ingredients used in the manufacture of pizza cheese blend shall 

originate from a plant that has been approved by the Dairy Grading Branch (DGB), Dairy 

Programs (DP), Agricultural Marketing Service (AMS), USDA.

6.1.3 Manufacturing plants. The manufacturing plants shall be eligible for Section I listing in 

the most recent version of the publication Dairy Plants Surveyed and Approved for USDA 

Grading Service.

6.1.4 Anticaking agent. If an anticaking agent is used, the amount used shall be the minimum 

required to produce the desired effect, but shall not exceed 2.0 percent of the cheese by weight.

6.2 Finished product. The pizza cheese blend shall contain the cheeses specified in a blend to 

achieve the technical and flavoring effect specified by the purchaser in the solicitation, contract, 

or purchase order. The cheese shall comply with all applicable Federal regulations including 

those contained in 21 CFR § 133.155 for mozzarella cheese, 21 CFR § 133.158 for low-moisture, 

part-skim mozzarella cheese, 21 CFR § 133.156 for low-moisture mozzarella cheese, 21 CFR § 

133.181 for provolone cheese, 21 CFR § 133.165 for Parmesan cheese, 21 CFR § 133.183 for 

Romano cheese, 21 CFR § 133.102 for asiago cheese; 21 CFR § 133.113 for cheddar cheese, 21 

CFR § 133.153 for Monterey Jack cheese, 21 CFR § 133.118 for Colby cheese, 21 CFR § 101.62 

for food nutrient content claims for fat, 21 CFR §101.13 for general principles for nutrient 

content claims, and 21 CFR § 130.10 Requirements for foods named by use of a nutrient content 

claim and a standardized term. The shredded pizza cheese blend shall also comply with 21 CFR 

§ 133.146 for grated chesses.

6.3 Quality Specifications.

6.3.1 Flavor and odor. The pizza cheese blend shall have a mild pleasing flavor typical of the 

cheeses used in the blend. The cheese may possess slight acid and feed flavors, but shall not 

possess any undesirable flavors or odors.

6.3.2 Body and texture. The shredded pizza cheese blend shall be free flowing and shall not be 

matted.

6.3.3 Appearance. The cheese shall be free from all foreign and extraneous materials. No 

visible signs of mold shall be permitted.

6.3.4 Color. The pizza cheese blend shall have a uniform bright color and an attractive sheen

appropriate for the cheeses used in the blend.

6.3.5 Shred size. For shred size i, the shredded pizza cheese blend shall be shredded to a 

nominal length and width of 3.2 x 3.2 mm (1/8 x 1/8 in), and for shred size ii, the shredded pizza 

cheese blend shall be shredded to a nominal width of 3.2 to 38.1 mm (1/8 to 1-1⁄2 in) and length
A-A-20096A

5

of 1.6 x 1.6 mm (1/16 x 1/16 in). The length and width of shred size iii, shall be specified by the 

purchaser.

6.3.6 Fines. Pizza cheese blend in shredded form shall not contain more than 8.0 percent fines. 

Fines shall be tested using a Standard Test sieve No. 8 (2.36 mm) for 3.2 x 3.2 mm (1/8 x 1/8 in) 

shreds or sieve No. 14 (1.4 mm) for 1.6 x 1.6 mm (1/16 x 1/16 in) shreds.

6.4 Storage requirements. The Type I frozen pizza cheese blend shall be frozen immediately 

after shredding. The Type II chilled pizza cheese blend shall be stored at 1.7 to 5°C (35 to 41°F).

6.5 Shelf life. The shelf life of Type I frozen pizza cheese blend shall not be less than 90 days 

after manufacture, when stored between 1.7 to 5°C (35 to 41°F), after delivery to the purchaser.

The Type II chilled pizza cheese blend shall have at least two-thirds of its shelf life remaining 

when delivered to the purchaser.

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the pizza cheese blend shall conform to the following analytical requirements.

7.1.1 Milk fat and moisture content. Milk fat and moisture composition for cheeses 

comprising the pizza cheese blend is provided in Table I.

Table I. Moisture and Milk Fat Requirements

Cheese Percent Moisture

Percent Milk Fat in 

Dry Matter3

Asiago Not more than 45 percent Not less than 50 percent

Cheddar Maximum of 39 percent Minimum of 50 percent

Colby Not more than 40 percent Not less than 50 percent

Monterey Jack Maximum of 44 percent Minimum of 50 percent

Mozzarella

More than 52 percent but not 

more than 60 percent Minimum of 45 percent

Low moisture 

mozzarella

More than 45 percent but not 

more than 52 percent Minimum of 45 percent

Low-moisture, part 

skim mozzarella

More than 45 percent but not 

more than 52 percent

Less than 45 percent but 

no less than 30 percent

Parmesan Not more than 32 percent Not less than 32 percent

 

3

The fat content for reduced fat cheese shall meet the requirements of 21 CFR § 101.62 (b).
A-A-20096A

6

Table I. Moisture and Milk Fat Requirements (continued)

Cheese Percent Moisture

Percent Milk Fat in 

Dry Matter3

Provolone Maximum of 45 percent Minimum of 45 percent

Romano Not more than 34 percent Not less than 38 percent

7.1.2 Salt content. The pizza cheese blend shall contain not less than 1.0 percent but not more 

than 2.0 percent salt.

7.1.3 pH. The pizza cheese blend containing mozzarella cheese shall have a pH value not to 

exceed 5.5.

7.1.4 Meltability. A circular 38.1 mm (1-1/2 in) diameter, 6.35 mm (1/4 in) thick slice cheese 

upon heating to 205°C (400°F) for 10 minutes in a petri plate shall expand to a minimum 

diameter of 76.2 mm (3 in) or #4 (very good) on an official meltability scale when examined 

after cooling (USDA - DA Instruction 918-RL, Laboratory Methods and Procedures).

7.1.5 Physical characteristics of cheese blend containing mozzarella cheese by pizza 

making. Pizza should be prepared in accordance with the USDA - DA Instruction 918-RL, 

Laboratory Methods and Procedures method C.8 with a pizza crust, approximately 22.86 cm (9 

in) in diameter. Commercial frozen crust is acceptable. Thaw the frozen crust to room 

temperature on a pizza tray. Spread a thin layer of tomato puree all over the crust. Spread a 

uniform thin layer of shredded pizza cheese blend containing mozzarella cheese approximately 

65 g (2.29 oz) over each half of the pizza (if two tests are conducted simultaneously, or 

approximately 130 g (4.59 oz) over the entire pizza if the crust is used for one test. Place the 

prepared pizza in a preheated commercial oven at 287°C (550°F) for 10 minutes. After removing 

the pizza from the oven, the pizza cheese blend containing mozzarella cheese should be melted 

and evenly distributed over the surface of the crust on which it was spread. There should be no 

blisters. The cheese should have an even, slightly darker cheese color than the color before 

cooking. There should be no burnt areas. Stick a fork into the pizza cheese blend containing 

mozzarella cheese and lift the pizza cheese blend about 8.52 to 12.7 cm (3 to 5 in). The pizza 

cheese blend should be stringy and even and should not break. This characteristic stretch ability

of mozzarella cheese is desired in the pizza industry. There shall be no free fat drippage when a 

slice is made and held at a slight angle.

7.2 Preparation of sample. A minimum of 100 g (3.5 oz) of pizza cheese blend must be 

blended to uniformity in a minimum time using a Robot Coupe food processor (AOAC method 

983.18) or equivalent. This uniform sample may then be used in the analyses for fat, moisture, 

salt, and pH. No further processing is required for the meltability testing.
A-A-20096A

7

7.3 Analytical and physical testing. When specified in the solicitation, contract, or purchase 

order, analyses shall be in accordance with the following methods from the AOAC International 

Official Methods of Analysis (OMA), the latest edition of the USDA - DA Instruction 918-RL, 

Laboratory Methods and Procedures, or the latest edition of the Standard Methods for the 

Examination of Dairy Products.

Test Method

Fat 933.05

Moisture 926.08

Salt 935.43 or 983.14

pH 981.12

Meltability DA 918-RL Section C.5

Physical Characteristics

 of Cheese Blend by

 Pizza Making DA 918.RL Section C.8

Fines See Sec. 5.3.6

7.4 Test results. The test results for fines, fat, moisture, and salt shall be reported to the nearest 

0.1 percent. The test results for pH shall be reported to the nearest 0.01 value. The test results 

for meltability shall be reported in accordance with DA Instruction 918-RL, Laboratory Methods 

and Procedures. Any result not conforming to the analytical requirements shall be cause for 

rejection of the lot.

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

distributor shall certify that the pizza cheese blend provided shall meet the salient characteristics 

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

be the same pizza cheese blend offered for sale in the commercial market. The purchaser 

reserves the right to require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered pizza cheese blend shall comply with 

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

preparation, packaging, labeling, storage, distribution, and sale of pizza cheese blend within the 

commercial marketplace. The delivered pizza cheese blend 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 pizza cheese blend shall comply with the allergen 

labeling requirements of the Federal Food, Drug, and Cosmetic Act. When the pizza cheese 

blend is used for the National School Lunch Program, the cheese must comply with all applicable 

provisions of the Child Nutrition Programs.

10. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 10.2, 10.3 or 10.4; 

purchaser may specify 10.1.
A-A-20096A

8

10.1 Food Defense. When required in the solicitation, contract, or purchase order, a FDSS shall 

be conducted by USDA, AMS, Fruit and Vegetable Program (FV), Specialty Crops Inspection 

Division (SCI). Food Defense requirements include a documented and operational food defense 

plan that provides for the security of a plant’s production processes and includes the storage and 

transportation of pre-production raw materials and other ingredients and postproduction finished 

product. The plan shall address the following areas: (1) food security plan management; (2) 

outside and inside security of the production and storage facilities; (3) slaughter, when 

applicable, and processing, including all raw material sources; (4) shipping and receiving; (5) 

storage; (6) water and ice supply; (7) mail handling; (8) personnel security; and (9) 

transportation, shipping, and receiving. When required in the solicitation, contract, or purchase 

order, a FDSS shall be conducted by USDA, AMS, FV, SCI. The FDSS verifies that operators of

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

criminal actions against the food under their control. (An AMS, FDSS verifies the participating 

company’s adherence to the FDA’s “Guidance for Industry - Food Producers, Processors, and 

Transporters: Food Security Preventive Measures Guidance.”) For further information, see 

section 13.1.1 and 13.2.2.

10.2 Manufacturer’s quality assurance and plant survey. When required in the solicitation, 

contract, or purchaser order, the product manufacturer shall be required to have their facilities 

inspected by USDA, AMS, DP, DGB, and be eligible for listing in Section I of the AMS 

publication Dairy Plants Surveyed and Approved for USDA Grading Service. (An AMS plant 

survey verifies that, at the time of the survey, the manufacturer produces products in a clean, 

sanitary environment in accordance with 21 CFR Part 110 - Current Good Manufacturing 

Practice in Manufacturing, Packing, or Holding Human Food and the requirements contained in 

7 CFR Part 58 General Specification for Dairy Plants Approved for USDA Inspection and 

Grading Service.)

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

or purchase order, the manufacturer/distributor will certify that the pizza cheese blend distributed 

meets or exceeds the requirements of this CID.

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

product quality and acceptability or both be determined, the USDA, AMS, DP, DGB shall be the 

certifying program. DGB inspectors shall certify the quality and acceptability of the pizza cheese 

blend in accordance with DGB procedures which include selecting random samples of the pizza 

cheese blend, evaluating the samples for conformance with the salient characteristics of this CID 

and other contractual requirements, and documenting the findings on official DGB certificates. 

In addition, when required in the solicitation, contract, or purchase order, DGB inspectors will 

examine the pizza cheese blend for conformance to the U.S. Standards for Condition of Food

Containers (7 CFR Part 42) in effect on the date of the solicitation. To qualify for this option the 

plant must be listed in Dairy Plants Surveyed and Approved for USDA Grading Service (see Sec. 

10.2).
A-A-20096A

9

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

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

12. USDA INSPECTION NOTES. When Section 10.4 is specified in the solicitation, 

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

condition of samples of the pizza cheese blend 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. 7.1). When USDA testing of pizza cheese blend is specified, DGB inspection 

personnel shall select samples and submit them to the USDA, Science and Technology 

Programs (S&TP) laboratory for analysis.

- Packaging requirements (Sec. 11 or as specified in the solicitation, contract, or purchase 

order).

13. REFERENCE NOTES.

13.1 USDA Contacts.

13.1.1 USDA certification contact. For USDA certification, contact the Branch Chief, DGB, 

DP, AMS, USDA, STOP 0230, 1400 Independence Ave., SW, Washington, DC 20250-0230, 

telephone (202) 720-3171 or on the Internet at: www.ams.usda.gov/dairygrading.

13.1.2 USDA Food Defense contact. For a USDA Food Defense survey, contact the Chief, 

Inspection Branch, SCI, FV, AMS, USDA, 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.

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

analytical testing and USDA, AMS, DA Instruction 918-RL, Laboratory Methods and 

Procedures issued on January 2, 2001, contact the Director, USDA, AMS, S&TP, Laboratory 

Division, 801 Summit Crossing Place, Suite B, Gastonia, NC 28054, telephone (704) 867-

3873, Fax (704) 853-2800, or via E-mail: AMSLaboratoryDivision@ams.usda.gov.

13.1.4 CN meal pattern requirements contact. For CN crediting information, contact the 

Head, Technical Assistance Section, Child Nutrition Division, Food and Nutrition Service, 

3101 Park Center Drive, Alexandria, VA 22302, telephone (703) 305-2609 or on the 

Internet at: http.//www.fns.usda.gov/fns.

13.2 Sources of documents.
A-A-20096A

10

13.2.1 Sources of information for nongovernmental documents are as follows:

Copies of the AOAC International OMA may be obtained from: AOAC International, 481 

North Fredrick Avenue, Suite 500, Gaithersburg, MD 20877-2417, telephone (301) 924-

7077. Internet address: http://www.aoac.org for non-members and

http://www.eoma.aoac.org for members and AOAC OMA subscribers.

Copies of the Standard Methods for the Examination of Dairy Products may be obtained from: 

American Public Health Association, 800 I Street, NW, Washington, DC 20001-3710, Book 

Orders, telephone (888) 320-2742, via E-mail: apha@pbd.com or on the Internet at: 

https://secure.apha.org/source/orders/index.cfm.

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 General Specifications for Dairy Plants Approved for USDA Inspection and 

Grading Service are contained in 7 CFR Part 58 Subpart B, the Child Nutrition Programs are 

contained in 7 CFR Parts 210, 220, 225, 226, and Appendices A and C; the Fair Packaging and 

Labeling Act are contained in 16 CFR Parts 500 to 503; and the Federal Food, Drug, and 

Cosmetic 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. 

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/GuidanceComplianceRegulatoryInformation/GuidanceDocument

s/FoodDefenseandEmergencyResponse/ucm083075.htm.

Copies of the General Specifications for Dairy Plants Approved for USDA Inspection and 

Grading Service, Dairy Plants Surveyed and Approved for USDA Grading Service, and DA 

INSTRUCTION 918-RL, Laboratory Methods and Procedures are available from: Dairy 

Grading Branch, Dairy Programs, AMS, USDA, STOP 0230, 1400 Independence Ave., SW, 

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

http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateL&nav

ID=DairyPublications&rightNav1=DairyPublications&topNav=&leftNav=&page=DairyPu

blications&resultType=&acct=dgeninfo.
A-A-20096A

11

Yield information for pizza cheese blend is available in the Food Buying Guide for Child 

Nutrition Programs available online at: 

http://teamnutrition.usda.gov/Resources/foodbuyingguide.html.

Copies of this CID, the U.S. Standards for Condition of Food Containers (7 CFR Part 42), and 

beneficial comments, recommendations, additions, deletions, clarifications, etc. and any data 

which may improve this CID are available from and/or provided to. Chief, Standardization 

Branch, SCI, FV, AMS, USDA, STOP 0240, 1400 Independence Avenue, SW, Washington, 

DC 20250-0240, telephone (202) 720-5021, Fax (202) 690-1527, via E-mail: 

Robin.Chilton@ams.usda.gov, or on the Internet at: 

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

CIVIL AGENCY COORDINATING ACTIVITIES:

DOJ - BOP

HHS - NIH, FDA

USDA - FV, FSA, FNS, DA

VA - OSS

PREPARING ACTIVITY:

USDA - FV

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

color, national origin, age, disability, and where applicable, sex (including gender identity and expression), marital status, 

familial status, parental status, religion, sexual orientation, political beliefs, genetic information, reprisal, or because all or part of 

an individual's income is derived from any public assistance program. (Not all prohibited bases apply to all programs.) Persons 

with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) 

should contact USDA's TARGET Center at (202) 720-2600 (voice and TDD).

To file a complaint of discrimination, write to USDA, Assistant Secretary for Civil Rights, Office of the Assistant Secretary for 

Civil Rights, 1400 Independence Avenue, S.W., Stop 9410, Washington, DC 20250-9410, or call toll-free at (866) 632-9992 

(English) or (800) 877-8339 (TDD) or (866) 377-8642 (English Federal-relay) or (800) 845-6136 (Spanish Federal-relay). 

USDA is an equal opportunity provider and employer.