AMSC N/A FSC 8930 

METRIC 

A-A-20328C 

February 5, 2019 

SUPERSEDING

A-A-20328B 

September 29, 2011 

COMMERCIAL ITEM DESCRIPTION

NUT BUTTERS AND NUT SPREADS

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers nut butters and nut spreads, 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: 

• Style(s), form(s), class(es), texture(s), type(s), flavor(s), fortification(s), seasoning(s), 

packaging(s), size(s), and agricultural practice(s) of nut butter and nut spreads desired (Sec. 

3).

• When product must be free of partially hydrogenated vegetable oil (Sec. 6.3.3). 

• USDA Grade A peanut butter or manufacturer/distributor’s equivalent quality of peanut 

butter (Sec. 6.4.3). 

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

• 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 nut butters and nut spreads 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.
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Styles, forms, classes, textures, types, flavors, fortifications, seasonings, packaging, sizes, 

and agricultural practices.

2

Style I - Peanut butter 

Style II - Peanut spread

Style III - Almond butter 

 Form (a) - Manufactured from dry roasted nuts 

Form (b) - Manufactured from raw nuts

Style IV - Cashew butter

Style V - Hazelnut butter 

Class A - Regular 

Class B - Reduced fat

Texture 1 - Smooth 

Texture 2 - Medium 

Texture 3 - Chunky/crunchy 

Type a - Stabilized 

Type b - Non-stabilized

Flavor (1) - Plain

Flavor (2) - Chocolate 

Flavor (3) - Honey 

 Flavor (4) - Maple

Flavor (5) - Other (as specified by the purchaser)

Fortification i - Non-fortified

Fortification ii - Fortified (21 Code of Federal Regulations (CFR) §104.203

) 

Seasoning (a) - Salted

Seasoning (b) - Unsalted

Packaging 1 - Flexible pouch 

Size a - 14.2 grams (g) (0.50 ounces (oz)) 

 Size b - 19.8 g (0.70 oz) 

 Size c - 32.6 g (1.15 oz) 

Size d - 49.6 g (1.75 oz) 

 Size e - Other (as specified by the purchaser) 

2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 3 https://www.gpo.gov/fdsys/pkg/CFR-2012-title21-vol2/xml/CFR-2012-title21-vol2-part104-subpartB.xml
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Packaging 2 - Portion control cup

 Size a - 14.2 g (0.50 oz)

 Size b - 21.3 g (0.75 oz)

 Size c - 42.5 g (1.5 oz)

 Size d - Other (as specified by the purchaser)

Packaging 3 - Glass jar

Size a - 340 g (12 oz)

Size b - 454 g (16 oz)

Size c - 737 g (26 oz)

Size d - Other (as specified by the purchaser)

Packaging 4 - Plastic jar

 Size a - 284 g (10 oz)

 Size b - 312 g (11 oz)

 Size c - 326 g (11.5 oz)

 Size d - 340 g (12 oz)

 Size e - 369 g (13 oz)

 Size f - 425 g (15 oz)

 Size g - 439 g (15.5 oz)

 Size h - 454 g (16 oz)

 Size i - 462 g (16.3 oz)

Size j - 510 g (18.0 oz)

 Size k - 737 g (26 oz)

 Size l - 751 g (26.5 oz)

 Size m - 794 g (28 oz)

 Size n - 907 g (32 oz)

 Size o - 1.13 kilograms (kg) (40 oz)

 Size p - 1.36 kg (48 oz)

 Size q - 1.81 kg (64 oz)

 Size r - Other (as specified by the purchaser)

Packaging 5 - Plastic pail

Size a - 2.26 kg (5 pounds (lb))

Size b - 3.62 kg (8 lb)

Size c - 4.08 kg (9 lb)

 Size d - 7.25 kg (16 lb)

Size e - 15.88 kg (35 lb)

 Size f - 18.14 kg (40 lb)

 Size g - Other (as specified by the purchaser)
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Agricultural practices (1) - Conventional 

Agricultural practices (2) - Organic 

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

products must meet the requirements of the:

• Processing guidelines (Sec. 5). 

• Salient characteristics (Sec. 6).

• Analytical requirements: as specified by the purchaser (Sec. 7).

• Manufacturer’s/distributor’s product assurance (Sec. 8). 

• Regulatory requirements (Sec. 9). 

• Quality assurance provisions: as specified by the purchaser (Sec. 10).

• Packaging requirements other than commercial: as specified by the purchaser (Sec.11). 

5. PROCESSING GUIDELINES.

5.1 Processing. The nut butters and nut spreads must be processed in accordance with Current 

Good Manufacturing Practice (CGMP) (21 CFR Part 110) or the Current Good Manufacturing 

Practice, Hazard Analysis and Risk-Based Preventive Controls for Human Food (21 CFR Part 

117) in effect on the date of the solicitation, contract, or purchase order, and as applicable to the 

production facility. 

5.2 Food defense. The nut butters and nut spreads must be processed and transported in 

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

Mitigation Strategies to Protect Food Against Intentional Adulteration.4

 This guidance 

document 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 nut butters and nut spreads are specified in the 

solicitation, contract, or purchase order, the nut butters and nut spreads 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. 

4 https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/fooddefense/ucm562216.htm. 
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5.4 Aflatoxin testing. All shelled raw nuts used in the manufacture of the nut butters and nut 

spreads must be sampled by the USDA, Agricultural Marketing Service (AMS), Specialty Crops 

Program (SCP), Specialty Crops Inspection (SCI) Division for aflatoxin testing. The shelled raw 

nuts must be tested for aflatoxin by Science and Technology Programs (S&TP), AMS, USDA. 

Any result for aflatoxin other than negative must be cause for rejection of the nuts. The USDA, 

AMS certificate indicating results of aflatoxin testing on the raw nuts must be provided by the 

finished product supplier. 

6. SALIENT CHARACTERISTICS.

6.1. Definitions.

6.1.1 Stabilization. Stabilized nut butters and nut spreads may contain suitable added 

ingredients to prevent oil separation. Stabilized peanut butter must be manufactured in 

accordance with the Standards of Identity for Peanut Butter 21 CFR §164.150.

6.1.2 Style I, Class B, Reduced fat peanut butter. The reduced fat peanut butter must 

conform to 21 CFR §164.150; the Requirements for Foods Named by Use of a Nutrient Content 

Claim and a Standardized Term, 21 CFR §130.10; and must be reduced in fat by 25 percent or 

more in accordance with 21 CFR §101.62. 

6.1.3 Style II, Peanut spread. The peanut spread must conform to the Common or Usual 

Name Regulations for Peanut Spreads, 21 CFR §102.23 where more than 10 percent of product 

consists of non-peanut ingredients. The peanut spread must be nutritionally equivalent to peanut 

butter. Class B, Reduced Fat Peanut Spread must be reduced in fat by 25 percent or more as 

compared to peanut butter in accordance with 21 CFR §101.13 and 21 CFR §101.62. 

6.2 Labeling. All ingredients must be declared by their common or usual name in descending 

order of predominance by weight (21 CFR §101.4(a)) unless exempted by 21 CFR §101.100. 

6.3 Ingredients.

6.3.1 Raw ingredients. 

6.3.1.1 Style I, Peanut butter and Style II, Peanut spread. The peanut butter and peanut 

spread must be prepared by grinding shelled and roasted blanched or unblanched peanuts. 

Seasoning and stabilizing ingredients used in the peanut butter must be per 21 CFR §164.150. 

Style II, Class A, Flavor (2) Chocolate peanut spread may include ingredients such as, but not 

limited to, chocolate liquor, milk fat, cocoa butter, lecithin, vanilla, cornstarch, natural and 

artificial flavors. 
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6.3.1.2 Style III, Almond butter. The almond butter must contain a minimum of 90 percent 

almonds. The almond butter must be prepared by grinding shelled, blanched or unblanched, raw 

or roasted almonds to which may be added ingredients such as salt, honey, evaporated cane 

syrup, corn maltodextrin, flax seed, wheat germ, cocoa powder, cocoa butter, vanilla, etc. The 

almond butter may contain stabilizing ingredients such as, but not limited to, palm or peanut oil. 

6.3.1.3 Style IV, Cashew butter. The cashew butter must be prepared by grinding shelled, 

blanched, roasted cashews to which salt may be added. The cashew butter may contain 

stabilizing ingredients such as, but not limited to, safflower, sunflower, or peanut oil. 

6.3.1.4 Style V, Hazelnut butter. The hazelnut butter must contain a minimum of 90 percent 

hazelnuts. The hazelnut butter must contain blanched or unblanched roasted hazelnuts and may 

contain evaporated cane sugar, cocoa powder, cocoa butter, palm oil, vanilla, and salt. 

6.3.2 Fortification. The levels of fortification must be as specified in the solicitation, contract, 

or purchase order. The levels of fortification for the use of the term “fortified” in the labeling of 

these foods must be in accordance with 21 CFR §101.54(e).

6.3.3 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 quality. The additional ingredients must be approved for those particular uses by 

FDA’s regulations on food additives (21 CFR Part 170) or Direct Food Substances Affirmed as

Generally Recognized as Safe (GRAS) requirements (21 CFR Part 184). Purchaser may specify 

nut butters and nut spreads free from partially hydrogenated vegetable oils. 

6.4 Finished product.

6.4.1 Appearance. Type a stabilized nut butters must not exhibit noticeable oil separation. For

Type b, non-stabilized nut butters no more than slight mixing must be required to disperse any 

separated oil.

6.4.2 Consistency and texture. The nut butters and nut spreads must spread easily and must 

not be thin or more than slightly stiff. Texture 1, smooth nut butters and nut spreads must have a 

very fine, very even texture with no perceptible grainy nut particles. Texture 2, medium nut 

butters and nut spreads must have a definite grainy texture with perceptible nut particles 

approximating not more than 1.6 millimeters (mm) (1/16 inch (in))in any dimension. Texture 3, 

chunky/crunchy nut butters and nut spreads must have a partially fine or partially grainy texture 

with a substantial amount of nut particles larger 1.6 mm (1/16 in) in any dimension. 
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6.4.3 Peanut butter and peanut spread.

6.4.3.1 Peanut butter. Peanut butter must be graded and certified by AMS, USDA as U.S. 

Grade A in accordance with the United States Standards for Grades of Peanut Butter or 

equivalent in quality to U.S. Grade A of the United States Standards for Grades of Peanut Butter, 

verified by the manufacturer/distributor’s Certificate of Conformance. 

6.4.3.2 Peanut spread. Peanut spread, except for flavor 2 - chocolate, must be equivalent in 

quality to U.S. Grade A Peanut Butter as specified in the United States Standards for Grades of 

Peanut Butter, except salt content of the peanut spread must be as specified in Table I or as 

specified in the solicitation, contract, or purchase order. The manufacturer/distributor must 

verify via a Certificate of Conformance that the peanut spread is equivalent in quality to U.S. 

Grade A of the United States Standards for Grades of Peanut Butter.

6.4.3.3 Chocolate peanut spread. Flavor 2 - chocolate must exhibit U.S. Grade A Peanut 

Butter, characteristics for consistency, absence of defects, and uniform dispersion of ingredients. 

The manufacturer/distributor must verify these characteristics via a Certificate of Conformance.

6.4.4 Almond butter. Form (a) almond butter produced from dry roasted almonds must have a 

dark tan to light brown color with a freshly roasted almond odor and flavor. Form (b) almond 

butter produced from raw almonds must have a cream to light tan color with a sweet almond 

odor and flavor. Flavors 2, 3, and 4 must have an odor, flavor, and color characteristic of the 

flavor specified.

6.4.5 Cashew butter. The cashew butter must have a mellow odor and flavor of freshly roasted 

and ground cashews with a light brown to tan color.

6.4.6 Hazelnut butter. The hazelnut butter must have a sweet odor and flavor of freshly 

roasted and ground hazelnuts with a medium brown color. Flavor 2, chocolate hazelnut butter 

must have a freshly roasted and ground hazelnut and cocoa odor and flavor. The hazelnut butter 

must be a dark brown color. 

6.5 Foreign material. Ingredients used to produce the nut butters and nut spreads that have 

Defect Action Levels must not exceed those tolerances specified in 21 CFR §110.110. 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. 
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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 nut butters and nut spreads must conform to those in Table I. 

TABLE I. Analytical and microbiological requirements

Test Requirement

Aflatoxin Not more than 15 parts per billion (ppb)

Salt5 Not more than 1.6 percent 

Standard plate count Not more than 10,000 per g 

Yeast and mold Not more than 100 per g 

Salmonella Negative

E. coli Not more than 3 per g using Most Probable 

Number (MPN) technique or 10 Colony 

Forming Units (CFU) per g

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

(Sec. 10.3) or USDA certification (Sec. 10.4). All USDA certified nut butters and nut spreads 

must be tested by S&TP, AMS, USDA for aflatoxin. When nut butters and nut spreads are 

certified by the manufacturer, a Certificate of Analysis as verification of aflatoxin testing will be 

provided by the manufacturer. 

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 for 

salt and aflatoxin. Testing for microbiological levels must be performed on individual samples. 

5

Applicable only to Style II, Peanut spread. Salt content of U.S. Grade A peanut butter must not be less than 1.0 percent and not greater than 1.8 

percent. 
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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 

AOAC International Official Methods of Analysis (OMA) or as specified in Table II. Any result 

not conforming to the analytical requirements may be cause for rejection of the lot. 

TABLE II. Analytical and microbiological testing and reporting

Test Method Reported as

Aflatoxin 990.33 or 991.31 Nearest ppb

Salt 950.52 Nearest 0.1 percent

Standard plate count 986.32, 988.18, or 990.12 Nearest 10 CFU per g

Yeast and mold 997.02 or 2002.11 Nearest 10 CFU per g

Salmonella 996.08, 2001.07, 2001.08, 2001.09, or 

2004.03 

Negative or positive 

E. coli 966.24, 991.14, or 992.30 Nearest 10 CFU per g 

or less than 3 MPN 

per g

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

distributor must certify that the nut butters and nut spreads provided meet the salient 

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

practices, and be the same nut butters and nut spreads offered for sale in the commercial market. 

The purchaser reserves the right to require proof of conformance. 

9. REGULATORY REQUIREMENTS. The delivered nut butters and nut spreads 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 nut butters 

and nut spreads in the commercial marketplace. Delivered nut butters and nut spreads must 

comply with all applicable provisions of the Federal Food, Drug, and Cosmetic (FD&C) Act, the 

Fair Packaging and Labeling Act, and regulations promulgated thereunder. Since nut butters and 

nut spreads are known allergens, the nut butters and nut spreads must comply with the allergen 

labeling requirements of the FD&C Act. Major allergens identified in the FD&C Act include: 

wheat, fish, milk, soy, tree nuts, eggs, peanuts, and shellfish or those in effect on the date of the 

solicitation, contract, or purchase order.
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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) must be conducted by USDA, AMS, SCP, 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 preproduction 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) slaughter, when applicable, and processing, 

including all raw material sources; (4) shipping and receiving; (5) storage; (6) water and ice 

supply; (7) mail handling; (8) personnel security; and (9) transportation, shipping, and receiving. 

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

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

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

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

adherence to the FDA’s Guidance for Industry: Mitigation Strategies to Protect Food Against 

Intentional Adulteration.6

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 the FDA’s Guidance for 

Industry: Mitigation Strategies to Protect Food Against Intentional Adulteration.6 

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 

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

may result in the contract being terminated for cause.

6 See footnote 4 on page 4. 
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10.2.1 Plant survey. A plant survey conducted by USDA, AMS, or other survey performed by 

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

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

produces products in a clean, sanitary environment in accordance with CGMP (21 CFR Part 110) 

or the Current Good Manufacturing Practice, Hazard Analysis and Risk-Based Preventive 

Controls for Human Food (21 CFR Part 117) in effect on the date of the solicitation, contract, or 

purchase order, and as applicable to the production facility. 

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

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

The PSA verifies the manufacturer's capability to produce products in a clean, sanitary 

environment in accordance with CGMP (21 CFR Part 110) or the Current Good Manufacturing 

Practice, Hazard Analysis and Risk-Based Preventive Controls for Human Food (21 CFR Part 

117) in effect on the date of the solicitation, contract, or purchase order as applicable to the 

production facility, and verifies that the manufacturer has in place an internal quality assurance 

program. 

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

or purchase order, the manufacturer/distributor must certify that the nut butters and nut spreads 

delivered meet or exceed the requirements of this CID. The manufacturer/distributor must 

certify via a Certificate of Conformance or other adequate documentation (as specified by the 

purchaser) that the nut butters and nut spreads meet the 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 nut butters and nut spreads in accordance with SCI Division procedures, 

which include selecting random samples of the nut butters and nut spreads, 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 nut butters and nut spreads for conformance to 

the U.S. Standards for Condition of Food Containers (7 CFR Part 42) in effect on the date of the 

solicitation.

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

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

12. USDA INSPECTION NOTES. When 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 nut butters and nut spreads 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, 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 services. 

13.1.1 USDA certification. For USDA certification contact: Associate Director, Inspection 

Operations, SCI Division, SCP, AMS, USDA, Room 1536 South Building, STOP 0240, 1400 

Independence Avenue, SW, Washington, DC 20250-0240, telephone (202) 720-2482, fax 

(202) 720-0393, or via E-mail: Nathaniel.Taylor@ams.usda.gov.

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

contact the Chief, Auditing Services Branch, SCI Division, SCP, AMS, USDA, Room 0711 

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@ams.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&TP, AMS, 

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

telephone (202) 690-4089 or via E-mail: KerryR.Smith@ams.usda.gov.

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: http://www.aoac.org for nonmembers and http://www.eoma.aoac.org for 

members and AOAC OMA subscribers. 

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: 

http://www.usp.org.

13.2.2 Sources of information for governmental documents are as follows: 
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Applicable provisions of the U.S. 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 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: Mitigation Strategies to Protect Food Against Intentional 

Adulteration - What You Need to Know About the FDA Regulation: Small Entity Compliance 

Guide is available online from: FDA, Center for Food Safety and Applied Nutrition 

(CFSAN) on the Internet at: 

https://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/fo

oddefense/ucm562216.htm. 

Copies of U.S. standards and inspection instructions for fruits, vegetables, and other specialty 

products may be obtained from: USDA, AMS, SCP, SCI Division, 831 Mitten Road, Room 

200, Burlingame, CA 94010, telephone (650) 552-9073, fax (650) 552-9147, or via E-mail: 

depot@ams.usda.gov or on the Internet at:

http://www.ams.usda.gov/grades-standards/how-purchase-equipment-and-visual-aids. 

Questions and comments on the U.S. standards and inspection instructions for fruits, vegetables, 

and other specialty products may be directed to: USDA, AMS, SCP, SCI Division, Riverside 

Business Park, 100 Riverside Parkway, Suite 101, Fredericksburg, VA 22406-1016 or on 

the Internet at: http://www.ams.usda.gov/grades-standards. 

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

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

STOP 0240, 1400 Independence Avenue, SW, Washington, D.C. 20250-0240, via E-mail: 

CIDS@ams.usda.gov or on the Internet at: http://www.ams.usda.gov/gradesstandards/cids and https://www.gpo.gov/fdsys/pkg/CFR-2015-title7-vol2/pdf/CFR-2015-

title7-vol2-part42.pdf.

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: dscpsubsweb@dla.mil. 
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MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITY:

Custodians DOJ - BOP

HHS - FDA

Army - GL USDA - SCP

Navy - SA VA - OSS

Air Force - 35 

PREPARING ACTIVITY:

Review Activities

DLA - SS

Army - MD, QM 

Navy - MC (Project No. 8930-2018-001) 

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. 

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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.