NOTICE OF 

VALIDATION 

METRIC 

A-A-20087D 

NOTICE 1 

September 26, 2018 

COMMERCIAL ITEM DESCRIPTION (CID) 

SOY SAUCE 

CID A-A-20087D, dated April 18, 2012 has been reviewed and determined to be valid for use in 

acquisition. 

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES: 

Custodians: DOJ - BOP 

HHS - NIH, IHS 

Army - GL USDA - FV 

Navy - SA VA - OSS 

Air Force - 35 

PREPARING ACTIVITY: 

Review Activities: 

DLA - SS 

Army - MD, QM 

Navy - MC 

NOTE: The activities 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. 

AMSC N/A FSC 8950 

 

A-A-20087D 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

METRIC 

A-A-20087D 

April 18, 2012 

SUPERSEDING 

A-A-20087C 

April 28, 2006 

COMMERCIAL ITEM DESCRIPTION 

SOY SAUCE 

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

use of this Commercial Item Description (CID). 

1. SCOPE. This CID covers soy sauce, packed in commercially acceptable containers, suitable 

for use by Federal, State, local governments, and other interested parties; and as a component of 

operational rations. 

2. PURCHASER NOTES. 

2.1 Purchasers shall specify the following: 

- Type(s) of soy sauce required (Sec. 3). 

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

- When analytical requirements need to be verified (Sec. 6.2). 

- Manufacturer’s/distributor’s certification (Sec. 9.3) or USDA certification (Sec. 9.4). 

2.2 Purchasers may specify the following: 

- Food Defense Section 9.1: Food Defense System Survey (FDSS) (Sec. 9.1.1), or Food 

Defense Addendum to Plant Systems Audit (PSA) (Sec. 9.1.2), or (Sec. 9.1.2 with 9.2.1). 

- Manufacturer’s quality assurance (Sec. 9.2 with 9.2.1) or (Sec. 9.2 with 9.2.2). 

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

3. CLASSIFICATION. The soy sauce shall conform to the following list which shall be 

specified in the solicitation, contract, or purchase order. 

Types. 

Type I - Fermented 

Type II - Non-fermented 

AMSC N/A FSC 8950 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A-A-20087D 

Type III - Non-fermented, Light in sodium (Lite) (21 Code of Federal Regulations (CFR) § 

101.56) 

Type IV - Fermented, Reduced sodium (21 CFR § 101.61) 

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

products shall meet the requirements of the: 

- Salient characteristics (Sec. 5). 

- Analytical requirements: as specified by the purchaser (Sec. 6). 

- Manufacturer’s/distributor’s product assurance (Sec. 7). 

- Regulatory requirements (Sec. 8). 

- Quality assurance provisions: as specified by the purchaser (Sec. 9). 

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

5. SALIENT CHARACTERISTICS. 

5.1 Processing. The soy sauce shall be prepared in accordance with current Good 

Manufacturing Practices (21 CFR Part 110). 

5.1.1 Type I - Fermented. The fermented soy sauce shall be produced from the fermentation of 

soybeans or defatted soybeans with fermented mash together with salt brine and with or without 

preservatives, such as benzoic acid or sodium benzoate. The fermented mash is derived from 

enzymatic digestion of Koji with salt brine and from fermentation by yeast and lactic acid 

bacteria. Koji shall be a mixture of wheat and soybeans or defatted soybeans cultured with the 

mold, Aspergillus oryzae or Aspergillus soyae. 

5.1.2 Type II - Non-fermented. The non-fermented soy sauce shall be a blend of hydrolyzed 

vegetable protein, salt, corn syrup or sugar, caramel color, and water. The non-fermented soy 

sauce may contain wheat, vinegar and/or organic acids (such as acetic or citric acid), and 

preservatives. 

5.1.3 Type III - Non-fermented, Light in sodium (Lite). The light in sodium soy sauce shall 

be non-fermented, reduced by 50 percent or more in sodium content per serving size when 

compared to the reference food as defined by 21 CFR § 101.13. 

5.1.4 Type IV - Fermented, Reduced sodium. The reduced sodium soy sauce shall be 

fermented, reduced by 25 percent or more in sodium content per serving size when compared to 

the reference food as defined in 21 CFR § 101.13. 

5.2 Food security. The soy sauce 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. 

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A-A-20087D 

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Foo 

dDefenseandEmergencyResponse/ucm083075.htm. 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 preproduction raw materials, other ingredients, and postproduction finished product. 

5.3 Flavor. The Type I and Type II soy sauce shall have a well-blended, palatable, tart, and 

salty flavor. The Type III and Type IV soy sauce shall have a well-blended, palatable, tart, and 

slightly salty flavor. 

5.4 Color and appearance. Type I soy sauce shall be a clear reddish-brown liquid. Type II soy 

sauce shall be a clear dark-brown liquid. Types III and IV soy sauce shall be a reddish-brown or 

dark brown liquid. All types shall be practically free of sediment. 

5.5 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, 

and free from evidence of rodent or insect infestation. 

6. ANALYTICAL REQUIREMENTS. 

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

purchase order, the analytical requirements for the soy sauce shall be as follows: 

TABLE I. Analytical requirements (percent by weight) 

Type I 

Fermented 

Type II 

NonFermented 

Type III 

NonFermented 

Light in 

Sodium (Lite) 

Type IV 

Fermented 

Reduced 

Sodium 

Titratable 

acidity (as acetic) 0.90 - 1.35 0.8 - 1.6 1.2 - 2.0 ---

Total salt 

(as NaCl) 13.5 - 16.0 13.0 - 21.0 6.5 - 10.5 8.1 - 12.0 

pH (value) 4.5 - 5.2 4.5 - 6.0 4.2 - 5.0 4.2 - 5.0 

Protein 

(Nx6.25) (NLT) 1/ 7.5 4.5 3.9 8.3 

Invert sugar 

(NMT) 2/ --- 10.0 --- ---

Alcohol 1.0 - 3.5 --- --- 1.7 - 3.5 

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A-A-20087D 

TABLE I. Analytical requirements (percent by weight) continued 

Type I 

Fermented 

Type II 

NonFermented 

Type III 

NonFermented 

Light in 

Sodium (Lite) 

Type IV 

Fermented 

Reduced 

Sodium 

Total solids (NLT) 1/ 

(Vacuum oven) 28.0 32.0 23.0 24.0 

Water activity (aw) 

(NMT) (value) 2/ --- --- 0.85 3/ 0.85 3/ 

1/ NLT = Not Less Than 

2/ NMT = Not More Than 

3/ An aw not more than 0.85 is required when the salt level is less than 10.0 percent, or the 

product has not been hot filled at a minimum temperature of 85oC (185oF). 

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

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

a composite sample. The composite sample shall be 454 g (1 lb) prepared from five randomly 

selected subsamples. Subsamples shall be a minimum of one pouch/container and shall contain 

the appropriate number of pouches/containers to yield a 454 g (1 lb) sample when composited. 

Each subsample shall contain equal amounts of product to yield at least a 454 g (1 lb) sample. 

6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, the 

analyses shall be made in accordance with the following methods from the Official Methods of 

Analysis of the AOAC International: 

Test Method 

Titratable acidity (as acetic) 942.15 

Total salt 971.27 

pH 981.12 

Protein 984.13 or 992.15 

Invert sugar 923.09, 906.03 or 2000.17 

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A-A-20087D 

Test Method 

Alcohol 950.04 or 942.06 

Total solids 935.56 or 990.20 

aw 978.18 

6.4 Test results. The test results for salt, protein, invert sugar, alcohol, and total solids shall be 

reported to the nearest 0.1 percent. Titratable acidity for Type I shall be reported to the nearest 

0.01 percent and 0.1 percent for Type II and Type III. The test result for aw for Type III and 

Type IV shall be reported to the nearest 0.01 value. The test result for the pH shall be reported to 

the nearest 0.1 value. Any result not conforming to the analytical requirements shall be cause for 

rejection of the lot. 

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

distributor shall certify that the soy sauce provided shall meet the salient characteristics of this 

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

same soy sauce offered for sale in the commercial market. The purchaser reserves the right to 

require proof of conformance. 

8. REGULATORY REQUIREMENTS. The delivered soy sauce shall comply with all 

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

preparation, packaging, labeling, storage, distribution, and sale of soy sauce within the 

commercial marketplace. Delivered soy sauce 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 soy sauce shall comply with the allergen labeling requirements of 

the Federal Food, Drug, and Cosmetic Act. 

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.3 or 9.4; purchaser 

may specify 9.1 with 9.1.1, or 9.1 with 9.1.2, 9.1.2 with 9.2.1, or 9.2 with 9.2.1, or 9.2 with 9.2.2. 

9.1 Food Defense. When required in the solicitation, contract, or purchase order, a Food 

Defense System Survey (FDSS) shall be conducted by USDA, Agricultural Marketing Service 

(AMS), Fruit and Vegetable Programs (FV), Processed Products Division (PPD). 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 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, 

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A-A-20087D 

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. 

9.1.1 FDSS. When required in the solicitation, contract, or purchase order, a FDSS shall be 

conducted by USDA, AMS, PPD. 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 12.1 and 12.3.2. 

9.1.2 Food Defense Addendum to Plant Systems Audit (PSA). When required in the 

solicitation, contract, or purchase order, a Food Defense addendum shall be conducted by 

USDA, AMS, PPD 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. (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 12.1 and 12.3.2. 

9.2 Manufacturer’s quality assurance. When required in the solicitation, contract, or 

purchase order, the product manufacturer shall be required to provide evidence, by certificate, 

that the manufacturing plant has undertaken one of the following quality assurance measures 

within 12 months prior to providing a bid, or no later than 10 business days from the date of 

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

may result in the contract being terminated for cause. 

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

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

contract. (An AMS PSA verifies the manufacturer's capability to produce 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 verifies that the 

manufacturer has in place an internal quality assurance program.) (Perform with Food Defense 

addendum when required). 

9.2.2 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. (An AMS plant survey audit 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.) 

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

purchase order, the manufacturer/distributor will certify that the finished soy sauce distributed 

meets or exceeds the requirements of this CID. 

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A-A-20087D 

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

product quality, or acceptability or both be determined, the USDA, AMS, FV, PPD shall be the 

certifying program. PPD inspectors shall certify the quality and acceptability of the soy sauce in 

accordance with PPD procedures which include selecting random samples of the soy sauce, 

evaluating the samples for conformance with the salient characteristics of this CID and other 

contractual requirements, and documenting the findings on official PPD score sheets and/or 

certificates. In addition, when required in the solicitation, contract, or purchase order, PPD 

inspectors will examine the soy sauce for conformance to the United States Standards for 

Condition of Food Containers in effect on the date of the solicitation. 

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

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

11. USDA INSPECTION NOTES. When Section 9.4 is specified in the solicitation, 

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

condition of samples of packaged soy sauce, and compliance with requirements in the 

following areas: 

- Salient characteristics (Sec. 5). 

- Analytical requirements when specified in the solicitation, contract, or purchase order 

(Sec. 6.1). When USDA analytical testing is specified, PPD inspection personnel shall 

select samples and submit them to the USDA, Science and Technology Programs (S&TP) 

laboratory for analysis. 

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

order). 

12. REFERENCE NOTES. 

12.1 USDA certification, Plant Survey, PSA, and FDSS. For USDA certification, Plant 

Survey, PSA, and FDSS contact the Chief, Inspection and Standardization Branch, PPD, FV, 

AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247, 

telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: albert.hoover@ams.usda.gov 

or chere.shorter@ams.usda.gov. 

12.2 Analytical testing and technical information contact. For USDA technical information 

on analytical testing, 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. 

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A-A-20087D 

12.3 Sources of documents. 

12.3.1 Source of information for nongovernmental document is as follows: 

Copies of the Official Methods of Analysis of the AOAC International may be obtained from: 

AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877-

2417, telephone (301) 924-7077, (800) 379-2622 or on the Internet at: http://www.aoac.org. 

12.3.2 Sources of information for governmental documents are as follows: 

Applicable provisions of the Fair Packaging and Labeling Act are contained in 16 CFR Parts 500 

to 503, 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 or 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, CFSAN on the Internet at: 

http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocument 

s/FoodDefenseandEmergencyResponse/ucm083075.htm. 

Copies of this CID and the United States Standards for Condition of Food Containers are 

available from: Director, PPD, FV, AMS, USDA, STOP 0247, 1400 Independence Avenue, 

SW, Washington, DC 20250-0247, telephone (202) 720- 9939, Fax (202) 690-1527, via Email: FQAStaff@ams.usda.gov or on the Internet at: http://www.ams.usda.gov/FQAS. 

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

which may improve this document should be sent to: Defense Logistics Agency (DLA) Troop 

Support, ATTN: FTSA, 700 Robbins Avenue, Philadelphia, PA 19111-5092 or Fax (215) 

737-2963, or via E-mail: dscpsubsweb@dla.mil. 

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

Documents Order Desk, DLA Document Services, 700 Robbins Avenue, Building 4D, 

Philadelphia, PA 19111-5094 or on the Internet at: https://assist.daps.dla.mil or 

https://assist.daps.dla.mil/quicksearch/. 

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A-A-20087D 

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES: 

Custodians 

Army - GL 

Navy - SA 

Air Force - 35 

DOJ - BOP 

HHS - NIH, IHS 

USDA - FV 

VA - OSS 

Review Activities PREPARING ACTIVITY: 

Army - MD, QM 

Navy - MC 

DLA - SS 

(Project No. 8950-2011-001) 

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.daps.dla.mil. 

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. 

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