Agricultural Marketing Service

Commodity Procurement Program

P.O. Box 419205, Mail Stop 8718

Kansas City, MO 64141-6205

USDA COMMODITY REQUIREMENTS

YOGURT PRODUCTS

FOR USE IN DOMESTIC PROGRAMS

Effective Date: October 2020

USDA is an equal opportunity provider and employer.
USDA COMMODITY REQUIREMENTS

YOGURT PRODUCTS

FOR USE IN DOMESTIC PROGRAMS

Table of Contents

Part 1 COMMODITY SPECIFICATIONS ............................................................................ 1

Section 1.1 COMMODITIES ...................................................................................................... 1

Section 1.2 KOSHER REQUIREMENTS................................................................................... 1

Section 1.3 WARRANTY ........................................................................................................... 1

Section 1.4 QUALITY ASSURANCE........................................................................................ 2

Part 2 CONTAINER AND PACKAGINGREQUIREMENTS................................................ 2

Section 2.1 COMMERCIAL PACKAGING AND LABELING ................................................ 2

Section 2.2 MATERIALS............................................................................................................ 2
1

Part 1 COMMODITY SPECIFICATIONS

Section 1.1 COMMODITIES

I. Product Requirements

A. The yogurt delivered shall meet the requirements as specified in the Yogurt, Type II (high 

protein), Subtype A and B, Class C (non-fat) Commercial Item Description (CID), A-A20364, which is available at 

https://www.ams.usda.gov/sites/default/files/media/CID%20Yogurt.pdf.

B. In accordance with meal pattern requirements at 7 CFR 226.20 (a)(5)(iii), yogurt must 

contain no more than 23 grams of total sugars per 6 oz. For example, no more than 15 

grams per 4 oz. serving. Flavor options to be specified in the schedule of supply. When a 

fruit or dessert flavor option is specified, flavoring shall be CID-Flavor style a

(Blended/stirred/set), using Sweetener type a. Product shall be maintained at 35 – 42 

degrees Fahrenheit during storage and transportation.

C. The plants in which the product is to be processed shall be in compliance with the 

requirements of the latest revision of the United States Public Health Service / Food and 

Drug Administration (FDA) Grade "A" Pasteurized Milk Ordinance (PMO) and listed in 

the current Interstate Milk Shippers Domestic Firm List or under the jurisdiction of other 

states’ regulatory programs.

Section 1.2 KOSHER REQUIREMENTS

I. Kosher Requirements

Yogurt Products shall be certified Kosher and include the registered Kashrut 

certification symbol of the certifying agent on the label. List of acceptable Kosher

certifications:

http://oukosher.org http://www.star-k.org/ http://www.ok.org/

http://www.kof-k.org/ http://www.crcweb.org/

 

 

https://trianglek.org/

Section 1.3 WARRANTY
2

I. Shelf-life Requirements

The product shall have a shelf-life of at least 50 days from date of manufacture. The 

product shall not have been manufactured more than 10 days prior to the date of

delivery to the Government.

Section 1.4 QUALITY ASSURANCE

I. Certification Requirements

A. The contractor shall perform the product testing and quality analysis to ensure that the 

product meets the commodity specifications. The results shall be evidenced by a 

Certificate of Analysis (COA).

B. Contractors shall notify the Government immediately of lots that fail to meet contract

requirements.

Part 2 CONTAINER AND PACKAGING REQUIREMENTS

Section 2.1 COMMERCIAL PACKAGING AND LABELING

I. Packaging and Labeling Requirements

A. Contractors shall supply commercial brand products only and shall certify at the time 

of submission of an offer that the commercial product being delivered has a history of 

successful distribution and use in domestic commercial channels and is sold on the 

commercial market with an established level of consumer acceptance. 

B. Container and packaging requirements are those used in the current commercial 

shipping practices and shall comply with: 

(1) At contractor’s option, a statement such as “Not for Retail Sale” may be printed 

on the principal display panel of the food label. 

(2) The manufacturer’s lot code/lot identification number shall be shown on the 

commercial bill of lading. 

(3) Shipping containers shall be marked to show the maximum safe stacking 

height. It is the responsibility of the contractor in cooperation with the shipping 

container manufacturers to determine the safe stacking height. 

(4) For identification upon receipt at delivery warehouses, all commercial-labeled 

product shipping documents shall specify “FOR USDA FOOD 

DISTRIBUTION PROGRAMS.” 

C. Container, packaging, and unitization requirements shall comply with Section 4A52.211-3, 

4A52.211-4, and 4A52.211-6 in the Master Solicitation for Commodity Procurement-Domestic 

Programs which is available at https://www.ams.usda.gov/sites/default/files/media/MSCP.pdf.

Section 2.2 MATERIALS
3

I. Material Codes

Material 

Code

Product Description Minimum 

Order 

Quantity 

Per 

Delivery 

Location

Maximum 

Case 

Quantity 

Per Truck

110398 YOGURT HI PROTEIN VANILLA 

TUB-6/32 OZ

300 cases

(3,600 lbs.)

2,860 cases

(34,320 lbs.)

110400 YOGURT HI PROTEIN 

BLUEBERRY CUP-24/4 OZ

420 cases

(2,520 lbs.)

4,900 cases

(29,400 lbs.)

110401 YOGURT HI PROTEIN 

STRAWBERRY CUP-24/4 OZ

420 cases

(2,520 lbs.)

4,900 cases

(29,400 lbs.)

110402 YOGURT HI PROTEIN VANILLA 

CUP-24/4 OZ

420 cases

(2,520 lbs.)

4,900 cases

(29,400 lbs.)