METRIC 

A-A-20001C 

August 28, 2023 

SUPERSEDING 

A-A-20001B 

April 5, 2010 

COMMERCIAL ITEM DESCRIPTION 

SPICES AND SPICE BLENDS 

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

the use of this Commercial Item Description (CID). 

1. SCOPE. This CID covers spices and spice blends, packed in commercially acceptable 

containers, suitable for use by Federal, State, local governments, other interested parties, and as a 

component of operational rations. 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), spice(s), form(s), spice blend(s), salt-free seasoning(s), and agricultural practice(s) 

(Sec. 3). 

• When compliance with analytical requirements must be verified (Sec. 7.2). 

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

2.2 Purchasers may specify the following: 

• Food Defense (Sec. 10.1) and Manufacturer’s Quality Assurance (Sec. 10.2). Purchaser may 

specify one of the following combinations: Sec. 10.1.1 with 10.2.1 or 10.1.2 with 10.2.2. 

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

3. CLASSIFICATION. The spices and spice blends must conform to the following list which 

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

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

AMSC N/A FSC 8950 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A-A-20001C 

Types, spices, forms, spice blends, salt-free seasonings, and agricultural practices.

2 

Type I - Spice 

Spice A - Allspice 

Spice B - Anise Seed 

Spice C - Basil, Sweet 

Spice D - Bay Leaves 

Spice E - Caraway Seed 

Spice F - Cardamom Seed 

Spice G - Celery Seed 

Spice H - Chives 

Spice I - Cinnamon 

Spice J - Cloves 

Spice K - Coriander 

Spice L - Cumin 

Spice M - Dill Weed 

Spice N - Fennel Seed 

Spice O - Fenugreek 

Spice P - Ginger 

Spice Q - Mace 

Spice R - Marjoram, Sweet 

Spice S - Mustard Flour 

Spice T - Nutmeg 

Spice U - Oregano 

Spice V - Paprika 

Spice W - Parsley 

Spice X - Pepper, Black 

Spice Y - Pepper, Red 

Spice Z - Pepper, White 

Spice AA - Poppy Seed 

Spice BB - Rosemary 

Spice CC - Sage 

Spice DD - Savory 

Spice EE - Sesame Seed 

Spice FF - Tarragon 

Spice GG - Thyme 

Spice HH - Turmeric 

Spice II - Vanilla Bean 

Spice JJ - Other (as specified by the purchaser) 

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 

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Form 1 - Ground 

Form 2 - Whole 

Form 3 - Crushed 

Form 4 - Chopped 

Form 5 - Cut (Sticks) 

Form 6 - Flakes 

Type II - Spice Blends 

Blend A - Barbecue Seasoning 

Blend B - Cajun Seasoning 

Blend C - Chesapeake Bay Style Seafood Seasoning 

Blend D - Chili Powder 

Blend E - Creole Seasoning 

Blend F - Curry Powder 

Blend G - Fajita Seasoning 

Blend H - Italian Seasoning 

Blend I - Jerk Seasoning 

Blend J - Lemon Pepper Seasoning 

Blend K - Picante Seasoning 

Blend L - Pizza Seasoning 

Blend M - Poultry Seasoning 

Blend N - Powdered Hot Sauce Seasoning 

Blend O - Southwest Seasoning 

Blend P - Other (as specified by the purchaser) 

Salt-free Seasoning (1) - With Herbs and Citrus 

Salt-free Seasoning (2) - With Garlic and Herbs 

Salt-free Seasoning (3) - Italian Seasoning 

Salt-free Seasoning (4) - Lemon Pepper 

Salt-free Seasoning (5) - With Vegetables 

Salt-free Seasoning (6) - Other (as specified by the purchaser) 

Agricultural practice (i) - Conventional 

Agricultural practice (ii) - 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). 

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• 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 spices and spice blends must be processed in accordance with Current 

Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human 

Food (21 Code of Federal Regulations (CFR) Part 117). 

5.2 Food defense. The spices and spice blends must be processed and transported in accordance 

with Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121). 

This regulation 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 postproduction finished product. 

5.3 Organic ingredients. When organic spices and spice blends is specified in the solicitation, 

contract, or purchase order, the spices and spice blends must be produced, handled, and labeled 

in accordance with the USDA organic regulations by an operation that is certified organic in 

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

Certificate of Organic Production or Handling must be provided to verify that the product was 

processed and handled in accordance with the USDA organic regulations. 

6. SALIENT CHARACTERISTICS. 

6.1 Definitions. 

6.1.1 Spice. The term spice (21 CFR §101.22(a)(2)) means any aromatic vegetable substance in 

the whole, broken, or ground form, except for those substances which have been traditionally 

regarded as foods, such as onions, garlic, and celery; whose significant function in food is 

seasoning rather than nutritional; that is true to name; and from which no portion of any volatile 

oil or flavoring principle has been removed. 

6.1.2 Spice blend. A spice blend is a combination of two or more individual spices. A spice 

blend is also an individual spice mixed with other optional ingredients such as herbs, salts, 

vegetables, fruits and fruit juices, vinegar, or extracts. As well, a spice blend can be a 

combination of two or more individual spices mixed with other optional ingredients such as 

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herbs, salts, vegetables, fruits and fruit juices, vinegar, or extracts. Spice blends are in dry form 

with names indicating their main ingredients, intended use, or other traditional names.3 

6.2 Ingredients. 

6.2.1 Barbecue Seasoning. The Barbecue Seasoning must be a free flowing reddish-brown 

powder and possess a spicy, salty, slightly sweet flavor with a hint of garlic, onion, and hickory 

smoke. The Barbecue Seasoning blend should include, but is not limited to, the following 

ingredients: celery seed, coriander, black pepper, red pepper, white pepper, paprika, salt, onion, 

garlic, brown sugar, cumin, and natural smoke flavor. 

6.2.2 Cajun Seasoning. The Cajun Seasoning must be a free flowing, homogenous granular 

mixture which is red in color. The seasoning must possess a spicy hot, peppery flavor. The 

Cajun Seasoning should include, but is not limited to, the following ingredients: salt and spices 

(red pepper, paprika, garlic, and onion). 

6.2.3 Chesapeake Bay Style Seafood Seasoning. The Chesapeake Bay Style Seafood 

Seasoning must be a homogenous orange, brown colored blend of ground and whole spices. The 

seasoning must possess a spicy, hot flavor and pungent aroma. The seasoning should include, 

but is not limited to, the following ingredients: celery salt, (salt and celery seed), spices (mustard, 

red pepper, black pepper, bay leaves, cloves, allspice, ginger, mace, cardamon, cinnamon), and 

paprika. 

6.2.4 Chili Powder. The Chili Powder must have a reddish-brown color and be free from 

lumps. The Chili Powder should include, but is not limited to, the following ingredients: ground 

chili pepper, cumin, oregano, salt, and garlic powder. 

6.2.5 Creole Seasoning. The Creole Seasoning must be a dark orange powder with spice 

particles and be free flowing. The seasoning must possess a prominent salty, spicy hot, peppery, 

garlic flavor. The Creole Seasoning should include, but is not limited to, the following 

ingredients: salt, paprika, granulated garlic, cayenne pepper, ground black pepper, mustard, fresh 

lemon peel, and granulated garlic. 

6.2.6 Curry Powder. The Curry Powder must have a uniform color and must not stratify in 

layers nor lump. It must have a fragrant aromatic aroma and a warm bitter taste. The curry 

powder should include, but is not limited to, the following ingredients: turmeric, coriander, 

fenugreek, cinnamon, cumin, black pepper, ginger, and cardamom. 

3 Products that are spices or spice blends, flavors or colors must list each ingredient by name in accordance with Federal Food, Drug, and 

Cosmetic (FD&C) Act 403(i)(2) and 21 CFR 101.22(h)(1). 

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6.2.7 Fajita Seasoning. The Fajita Seasoning must be a reddish orange granular blend and free 

flowing. The seasoning must possess a spicy flavor and citrus aroma. The Fajita Seasoning 

should include, but is not limited to, the following ingredients: salt, spices (black pepper, cumin, 

oregano) garlic, onion, red pepper, and natural lime flavor. 

6.2.8 Italian Seasoning. The Italian Seasoning must be pieces of green leaf comprised of a 

blend of herbs including, but is not limited to, the following ingredients: thyme, rosemary, sage, 

oregano, and basil. The seasoning must possess a pungent, spicy, slightly bitter flavor. 

6.2.9 Jerk Seasoning. The Jerk Seasoning must be a brown powder with red and white specks 

and pieces of green leaf. The seasoning must possess a strong allspice flavor with hints of sweet 

red pepper and onion. The Jerk Seasoning should include, but is not limited to, the following 

ingredients: sugar, spices (red pepper, thyme, allspice), salt, onion, and turmeric. 

6.2.10 Lemon Pepper Seasoning. The Lemon Pepper Seasoning must be a free flowing and 

granular mixture of small particles which are yellow and black in color. The seasoning must 

possess a sharp, pungent pepper flavor with a tart lemon flavor. The Lemon Pepper Seasoning 

should include, but is not limited to, the following ingredients: salt, black pepper, sugar, onion, 

citric acid, garlic, celery, and lemon flavoring. 

6.2.11 Picante Seasoning. The Picante Seasoning must be dark reddish orange colored 

granular, free flowing powder with red and orange flakes blended throughout. The seasoning 

must possess strong fermented chili pepper aroma. The Picante Seasoning must possess a chili 

pepper and vinegar flavor. The Picante Seasoning should include, but is not limited to, the 

following ingredients: salt, red pepper powders, garlic powder, and vinegar powder. 

6.2.12 Pizza Seasoning. The Pizza Seasoning must be a free flowing blend of herbs with 

prominent red and green flakes. The seasoning must possess a cheesy, medium pungent flavor 

and aroma with hints of garlic and onion. Italian herb flavor must also be present. The pizza 

seasoning should include, but is not limited to, the following ingredients: parmesan cheese, 

garlic, onion, red pepper, thyme, basil, and oregano. 

6.2.13 Poultry Seasoning. The Poultry Seasoning must have a uniform color and must not 

stratify in layers nor lump. It must have a fragrant aromatic aroma, and a warm pungent taste. 

The Poultry Seasoning should include, but is not limited to, the following ingredients: sage, 

thyme, and black pepper. 

6.2.14 Powdered Hot Sauce Seasoning. The Powdered Hot Sauce Seasoning must be a dark 

reddish orange free flowing, granular powder with some dark specks. The seasoning must 

possess a moderate salty, dry aged peppers, sour vinegar, and garlic flavor. The Powdered Hot 

Sauce Seasoning should possess a pungent vinegar and fermented cayenne pepper odor. The 

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seasoning should include, but is not limited to, the following ingredients: chili powder, salt, 

garlic powder, and vinegar powder. 

6.2.15 Southwest Seasoning. The Southwest Seasoning must be a dark red orange powder and 

be free flowing. The seasoning must possess a salty, spicy chili pepper flavor. The Southwest 

Seasoning should include, but is not limited to, the following ingredients: salt, paprika, chili 

powder, cumin, coriander, cayenne pepper, ground black pepper, crushed red pepper, and 

granulated garlic. 

6.2.16 Salt-free Seasoning (1) with Herbs and Citrus. The seasoning must be free flowing 

and granular, a mixture of small particles which are black, dark brown, green, orange, dark red, 

and tan in color. The seasoning must possess a slight pungency with a garlic and pepper odor 

with mild herbs and citrus scent. The seasoning includes, but is not limited to, the following 

ingredients: onion, spices (black pepper, parsley, celery seed, basil, bay leaves, marjoram, 

oregano, savory, thyme, cayenne pepper, coriander, cumin, mustard, rosemary), garlic, carrot, 

lemon peel, orange peel, celery, paprika, red pepper, tomato, lemon juice powder, citric acid, and 

oil of lemon. 

6.2.17 Salt-free Seasoning (2) with Garlic and Herbs. The seasoning must be free flowing 

and granular, a mixture of small particles which are black, green, yellow, and tan in color. The 

seasoning must possess a garlic and onion flavor. The seasoning should include, but is not 

limited to, the following ingredients: garlic, spices (oregano, rosemary, basil, red pepper, black 

pepper, fennel, bay leaves, marjoram, savory, thyme, cayenne pepper, coriander, cumin, mustard, 

celery seed), paprika, orange peel, onion, parsley, and celery. 

6.2.18 Salt-free Seasoning (3) Italian Seasoning. The seasoning must be a free flowing 

mixture of green leaf pieces comprised of a blend of herbs including, but not limited to, the 

following ingredients: garlic, onion, oregano, rosemary, parsley, and celery seed. The seasoning 

must possess a pungent, spicy, and slightly bitter flavor. 

6.2.19 Salt-free Seasoning (4) Lemon Pepper. The seasoning must be a free flowing granular 

mixture of small particles which are yellow and black in color. The seasoning should include, 

but is not limited to, the following ingredients: black pepper, citric acid, onion, oregano, thyme, 

cumin, garlic, lemon peel, and natural lemon flavor. The seasoning must possess a pungent 

pepper bite and lemon flavor, with a hint of onion, garlic, and other spices. 

6.2.20 Salt-free Seasoning (5) with Vegetables. The seasoning must be a free flowing mixture 

of off-white, tan, red, and green dehydrated vegetable pieces. The seasoning should include, but 

is not limited to, the following ingredients: dehydrated vegetables (onion, garlic, carrot, tomato, 

red bell pepper, red pepper) spices, and orange peel. The seasoning must possess a spicy flavor 

with a hint of citrus. 

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6.3 Additional processing ingredients. When used, all additional ingredients must meet the 

standards specified in the Food Chemicals Codex (FCC) or, in the absence of FCC specification 

at a minimum, meet the specifications for quality set by the U.S. Pharmacopeia (USP)-National 

Formulary. The additional ingredients must be approved food additives (21 CFR Part 170) or 

meet Generally Recognized as Safe (GRAS) requirements (21 CFR Parts 182 and 184) for those 

uses by Food and Drug Administration (FDA). 

6.4 Foreign material. All other ingredients must be clean, sound, wholesome, and free from 

foreign material, such as, but not limited to, extraneous plant material, dirt, plastic, insects, insect 

pieces or rodent or insect infestation. 

7. ANALYTICAL REQUIREMENTS. 

7.1 Analytical and microbiological requirements. Unless otherwise specified in the 

solicitation, contract or purchase order, the following analytical and microbiological 

requirements for the spices and spice blends must conform to those in Tables I and II: 

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TABLE I. Analytical requirements 

Spice/Spice Blend Moisture 

Maximum 

(Max) % 

Volatile 

Oil 

Minimum 

(Min) % 

Total Ash 

Max % 

Acid 

Insoluble 

Ash 

Max % 

Pass 

Through 

Particle 

Size Min 

% 

Sieve 

Number 

(No.) 

Color 

ASTA 

Unit4 

Scoville 

Pungency 

Unit 

Allspice 10.0 3.0 6.0 0.5 95 (30) --- ---

Anise Seed 11.0 1.5 9.5 1.0 --- --- --- ---

Basil, Sweet 10.0 0.3 16.0 2.0 95 (35)-Ground --- ---

Bay Leaves 9.0 1.0 4.5 1.0 95 (30) --- ---

Caraway Seed 10.0 2.0 8.0 1.0 95 (30) --- ---

Cardamon Seed 12.0 3.0 7.0 3.0 95 (40) --- ---

Celery Seed 10.0 2.0 14.0 2.0 95 (30) --- ---

Chives 3.0 --- --- --- --- --- --- ---

Cinnamon 14.0 1.5 5.0 2.0 95 (60)-Ground --- ---

Cloves 9.0 15.0 6.0 0.5 95 (30)-Ground --- ---

Coriander 9.0 0.3 7.0 1.0 95 (30) --- ---

4 American Spice Trade Association (ASTA) Unit 

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Spice/Spice Blend Moisture 

Maximum 

(Max) % 

Volatile 

Oil 

Minimum 

(Min) % 

Total Ash 

Max % 

Acid 

Insoluble 

Ash 

Max % 

Pass 

Through 

Particle 

Size Min 

% 

Sieve 

Number 

(No.) 

Color 

ASTA 

Unit4 

Scoville 

Pungency 

Unit 

Cumin 9.0 2.0 9.5 2.0 95 (30) --- ---

Dill Weed 10.0 0.2 16.0 3.0 --- --- --- ---

Fennel Seed 8.0 1.0 11.0 1.0 95 (25) --- ---

Fenugreek 9.5 0.5 5.0 1.0 95 (25) --- ---

Ginger 12.0 1.5 7.0 1.0 95 (35) --- ---

Mace 7.0 12.0 3.5 0.5 95 (20) --- ---

Marjoram, Sweet 10.0 0.6 15.0 4.0 95 (35)-Ground --- ---

Mustard Flour 10.0 0.5 5.0 1.0 95 (60) --- ---

Nutmeg 8.0 6.5 3.0 0.5 95 (20)-Ground --- ---

Oregano 11.0 2.0 9.5 --- 95 (35)-Ground --- ---

Paprika 12.0 --- 8.0 3.0 95 (30) 110-Min ---

Parsley 4.0 --- --- --- 20-Max (20) --- ---

Pepper, Black 12.0 1.5 7.0 1.5 95 

5-Max 

(16)-Ground 

(40)-Ground 

--- ---

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Spice/Spice Blend Moisture 

Maximum 

(Max) % 

Volatile 

Oil 

Minimum 

(Min) % 

Total Ash 

Max % 

Acid 

Insoluble 

Ash 

Max % 

Pass 

Through 

Particle 

Size Min 

% 

Sieve 

Number 

(No.) 

Color 

ASTA 

Unit4 

Scoville 

Pungency 

Unit 

Pepper, Red 10.0 --- 8.0 1.5 95 

95 

5-Max 

95 

(40)-Ground 

(35)-Ground 

(20)-Crushed 

(8)-Crushed 

--- ---

Pepper, White 15.0 1.0 3.0 0.3 95 (40)-Ground --- ---

Poppy Seed 11.0 --- 10 1.0 --- --- --- ---

Rosemary 9.0 1.0 9.0 1.0 95 (35)-Ground --- ---

Sage 10.0 1.5 10.0 1.0 95 (20) --- ---

Savory 12.0 0.5 11.0 4.0 95 (40) --- ---

Sesame Seed 5.0 5.0 1.0 --- --- ---

Tarragon 10.0 0.3 15 1.5 95 (40)-Ground --- ---

Thyme 9.0 0.8 14.0 5.0 95 (30) --- ---

Turmeric 10.0 3.5 8.0 0.6 95 (45) 5% or more 

Curcumin 

---

Vanilla Bean 25 --- --- --- --- --- --- ---

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Spice/Spice Blend Moisture 

Maximum 

(Max) % 

Volatile 

Oil 

Minimum 

(Min) % 

Total Ash 

Max % 

Acid 

Insoluble 

Ash 

Max % 

Pass 

Through 

Particle 

Size Min 

% 

Sieve 

Number 

(No.) 

Color 

ASTA 

Unit4 

Scoville 

Pungency 

Unit 

Barbecue Seasoning 10.0 --- --- --- 95 (20) --- ---

Cajun Seasoning 12.0 --- --- --- --- --- --- ---

Chesapeake Bay Style 

Seafood Seasoning 

10.0 --- --- --- 95 (18) --- ---

Chili Powder 13.0 --- 12.0 --- 95 (20) --- 900-2,000 

Creole Seasoning 10.0 --- --- --- 90 (12) --- ---

Curry Powder 9.0 --- 7.2 --- 95 (30) --- ---

Fajita Seasoning 8.0 --- --- --- 95 (20) --- ---

Italian Seasoning 12.0 --- --- --- 90 (10) --- ---

Jerk Seasoning 12.0 --- --- --- 95 (6) --- ---

Lemon Pepper Seasoning 8.0 --- --- --- 95 (10) --- ---

Picante Seasoning 5.0 --- --- --- 95 (6) --- 9,000-15,000 

Pizza Seasoning 8.0 --- --- --- 95 (20) --- ---

Poultry Seasoning 10.0 --- 10.0 --- 95 (30) --- ---

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Spice/Spice Blend Moisture 

Maximum 

(Max) % 

Volatile 

Oil 

Minimum 

(Min) % 

Total Ash 

Max % 

Acid 

Insoluble 

Ash 

Max % 

Pass 

Through 

Particle 

Size Min 

% 

Sieve 

Number 

(No.) 

Color 

ASTA 

Unit4 

Scoville 

Pungency 

Unit 

Powdered Hot Sauce 

Seasoning 

3.5 --- --- --- 95 (6) --- 6,800-8,000 

Southwest Seasoning 8.0 --- --- --- 98 (4) --- ---

Salt-free Seasoning (1) 

and (2) 

6.4 --- --- --- --- --- --- ---

Salt-free Seasoning (3) 12.0 --- --- --- --- --- --- ---

Salt-free Seasoning (4) 10.0 --- --- --- --- --- --- ---

Salt-free Seasoning (5) 8.0 --- --- --- --- --- --- ---

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TABLE II. Microbiological requirements 

Test Requirement 

Escherichia coli (E. coli) Less than 3 Colony Forming Unit (CFU) per gram (g) or 

Most Probable Number (MPN) per g5 

Salmonella Negative 

Aerobic Plate Count Less than 50,000 CFU per g 

Yeast and Mold Less than 100 CFU per g 

7.2 Analytical verification. Purchaser must specify manufacturer’s/distributor’s certification 

(Sec. 10.3) or USDA certification (Sec. 10.4). 

7.3 USDA verification procedures. When USDA certification (Sec. 10.4) is specified in the 

solicitation, contract, or purchase order, analytical testing must be performed as follows. 

7.3.1 Product verification sampling. When USDA verification of analytical requirements is 

specified in the solicitation, contract, or purchase order, analytical testing must be performed on 

subsamples of packages randomly selected from the lot. The number of subsamples must be 

based on USDA inspection service sampling procedures and plans (7 CFR §52.38). The contents 

of each will be used to create a composite sample that will be used in the analytical testing. 

7.3.2 Analytical testing and reporting. When specified in the solicitation, contract, or 

purchase order, the analyses must be made in accordance with the following methods from the 

Association of Official Analytical Collaboration (AOAC) International Official Methods of 

Analysis (OMA) or as specified in Table III. Any result not conforming to the analytical 

requirements may be cause for rejection of the lot. 

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

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TABLE III. Analytical and microbiological testing and reporting 

Test Method Reported as 

Moisture AOAC 925.45, 941.11 Nearest 0.1 percent 

Volatile Oil AOAC 962.17, 970.55 (for 

Mustard Flour only) 

Nearest 0.1 percent 

Total Ash AOAC 941.12 Nearest 0.1 percent 

Acid Insoluble Ash AOAC 941.12 Nearest 0.1 percent 

Particle Size AOAC 920.164 Nearest percent 

Color AOAC 971.26 ASTA color value 

Pungency AOAC 995.03 Nearest Scoville unit and/or ppm 

Capsaicin with 1 ppm Capsaicin equal to 

15 Scoville units 

E. coli AOAC 991.14, BAM Ch. 46 Nearest CFU per g or MPN per g 

Salmonella AOAC 991.12, 996.08, 967.27, 

986.35, 989.14, 2013.09, or BAM 

Ch. 56 

Must be reported as positive or negative 

Aerobic Plate Count AOAC 966.23, 990.12, 986.32, or 

BAM Ch. 36 

Nearest 10 CFU per g 

Yeast and Mold AOAC 995.21, 997.02, 2014.05, 

or BAM Ch. 186 

Nearest 10 CFU per g 

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

distributor must certify that the spices and spice blends provided meets the salient characteristics 

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

be the same spices and spice blends offered for sale in the commercial market. The purchaser 

reserves the right to require proof of conformance. 

9. REGULATORY REQUIREMENTS. The delivered spices and spice blends must comply 

with all applicable Federal, State, and local mandatory requirements and regulations relating to 

the preparation, packaging, labeling, storage, distribution, and sale of the spices and spice blends 

in the commercial marketplace. Delivered spices and spice blends must comply with all 

6 Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM) is available at: https://www.fda.gov/food/laboratorymethods-food/bacteriological-analytical-manual-bam 

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applicable provisions of the Federal Food, Drug, and Cosmetic (FD&C) Act, the Fair Packaging 

and Labeling Act, Food Allergen Labeling and Consumer Protection Act (FALCPA), and 

regulations promulgated thereunder. The allergen statement must be provided in a format which 

complies with FALCPA for any product which contains wheat, fish, milk, soy, tree nuts, eggs, 

peanuts, sesame, and Crustacean shellfish or those in effect on the date of the solicitation, 

contract, or purchase order. 

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.3 or 10.4. 

Purchaser may specify one of the following combinations: 10.1.1 with 10.2.1 or 10.1.2 with 

10.2.2. 

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

Defense Systems Survey (FDSS) or audit must be conducted by USDA, Agricultural Marketing 

Service (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 production processes and includes the storage and 

transportation of pre-production raw materials and 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) 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. 

10.1.1 Food Defense Systems Survey (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 Mitigation Strategies to Protect Food Against 

Intentional Adulteration (21 CFR Part 121). 

10.1.2 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 Mitigation Strategies to 

Protect Food Against Intentional Adulteration (21 CFR Part 121). 

10.2 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 the 

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awarding of the contract. Failure to provide this documentation within the proper time frame 

may result in the contract being terminated for cause. 

10.2.1 Plant survey. A plant survey conducted by USDA, AMS SCP, SCI Division is required 

within 12 months prior to the date of the awarding of the contract. The 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, Hazard Analysis, and 

Risk-Based Preventive Controls for Human Food (21 CFR Part 117). 

10.2.2 PSA. A PSA conducted by USDA, AMS SCP, SCI Division is required within 12 

months prior to the date of the awarding of the contract. The PSA verifies the manufacturer’s 

capability to produce products in a clean, sanitary environment in accordance with Current Good 

Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food 

(21 CFR Part 117) and verifies that the manufacturer has in place an internal quality assurance 

program that meets or exceeds USDA requirements. 

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

or purchase order, the manufacturer/distributor must certify that the spices and spice blends 

delivered meets or exceeds 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 spices and spice blends meets analytical requirements specified in Sec. 7 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 SCP, SCI Division 

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

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

selecting random samples of the applesauce, evaluating the samples for conformance with the 

salient characteristics and analytical requirements 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 applesauce for conformance to the 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 Sec. 10.4 is specified in the solicitation, contract, 

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

of samples of spices and spice blends and compliance with requirements in the following 

areas: 

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• 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, AMS, Science and Technology Program 

(S&T) laboratory for analysis. 

• 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. For USDA certification information contact: National Program 

Mission Support, SCI Division, SCP, AMS, USDA, via E-mail: 

SCIinspectionoperations@usda.gov. 

13.1.2 USDA FDSS, plant survey, and PSA. For a USDA FDSS, plant survey, and PSA 

contact the Chief, Auditing Services Branch, SCI Division, SCP, AMS, USDA, Room 1566 

South Building, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-

0247, telephone (202) 720-5021, fax (866) 230-9168, or via E-mail: SCAudits@usda.gov. 

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

analytical testing, contact the Laboratory Approval and Testing Division, S&T, AMS, USDA, 

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

(202) 690-4089 or via E-mail: LATD@usda.gov. Samples for specified USDA analytical 

testing should be sent to the USDA, AMS, S&T laboratory for analysis at: USDA, AMS, S&T, 

National Science Laboratory, 801 Summit Crossing Place, Suite B, Gastonia, NC 28054. 

13.2 Sources of documents. 

13.2.1 Sources of information for nongovernmental documents are 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: https://www.aoac.org for nonmembers and https://www.eoma.aoac.org for 

members and AOAC OMA subscribers. 

Copies of the ASTA color value may be obtained from: American Spice Trade Association, 

2025 M Street, NW, Suite 800, Washington, DC 20036, telephone (202) 367-1127, FAX 

(202) 367-2127, or via E-mail: info@astaspice.org. Internet address: 

https://www.astaspice.org/. 

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

States Pharmacopeia Convention, 12601 Twinbrook Parkway, Rockville, MD 20877, 

telephone (800) 227-8772 or (301) 881-0666, fax (301) 816-8148 or on the Internet at: 

https://www.usp.org. 

13.2.2 Sources of information for governmental documents are as follows: 

Applicable provisions of the Standards for Condition of Food Containers are contained in 7 CFR 

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

Labeling Act are contained in 16 CFR Parts 500 to 503, and 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, 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 at (866) 512-1800, (202) 512-1800. 

These documents may also be obtained free of charge on the Internet at: 

https://www.ecfr.gov/. 

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

Center of Food Safety and Applied Nutrition (CFSAN) on the Internet at: 

https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam. 

Copies of this CID and the Standards for Condition of Food Containers (7 CFR Part 42) are 

available from: Director, SCI Division, SCP, AMS, USDA, Room 1536 South Building, 

STOP 0240, 1400 Independence Avenue, SW, Washington, DC 20250-0240, via E-mail: 

CIDS@usda.gov or on the Internet at: https://www.ams.usda.gov/grades-standards/cids 

and https://www.ecfr.gov/current/title-7/subtitle-B/chapter-I/subchapter-A/part-42. 

Copies of this CID are also available online at: ASSIST Online (https://assist.dla.mil) or 

ASSIST Quick Search (https://quicksearch.dla.mil). 

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

which may improve this document should be sent to: DLA Troop Support, ATTN: FTSA, 

700 Robbins Avenue, Philadelphia, PA 19111-5092 or via E-mail: 

SubsistenceFTSA@dla.mil. 

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MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITY: 

Military Coordination Activity DOJ - BOP 

HHS - FDA 

Army - GL USDA - SCP 

VA - OSS 

Custodians 

PREPARING ACTIVITY: 

Army - GL 

Navy - SA DLA - SS 

Air Force - 35 (Project No. 8950-2023-001) 

DLA - SS 

Review Activities 

Army - MD, QM 

Navy - MC 

NOTE: The activities listed above were interested in this document as of the date of this 

document. Since organizations and responsibilities can change, you should verify the currency 

of the information above using the ASSIST Online database at https://assist.dla.mil. 

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, AD-3027, found online at How to 

File a Program Discrimination Complaint 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. 

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