AMSC N/A FSC 8920/8940

METRIC 

A-A-20090H 

December 12, 2023

SUPERSEDING

A-A-20090G 

September 15, 2023

COMMERCIAL ITEM DESCRIPTION

CEREALS, ROLLED OATS

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers rolled oat cereals (rolled oats), 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), flavor(s), styles(s), container size(s), agricultural practices, and when applicable, 

USDA Child Nutrition Programs’ (CNP) meal pattern contribution(s) (Sec. 3).

• When analytic 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 (Section 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 rolled oats 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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Types, flavors, styles, container sizes, agricultural practices, and when applicable, USDA 

CNP meal pattern contributions.

2

Type I - Regular

Type II - Quick cooking

Type III - Instant

Flavor A - Unflavored

Flavor B - Apples and cinnamon

Flavor C - Maple and brown sugar

Flavor D - Peaches and cream

Flavor E - Cinnamon and spice

Flavor F - Strawberries and cream

Flavor G - Raisins and spice

Flavor H - Honey nut

Flavor I - Banana bread

Flavor J - Cinnamon pecan

Flavor K - Raisin, date, and walnut

Flavor L - Cinnamon roll

Flavor M - Chocolate chip

Flavor N - Other (as specified by the purchaser)

Style 1 - Regular

Style 2 - Reduced sugar (21 Code of Federal Regulations (CFR) §101.60(c)(5)(i), Type 

III only)

Style 3 - Sugar free (21 CFR §101.60(c)(1)(i), Type III only)

Container size a - 23 grams (g) (0.81 ounce (oz)) pouch

Container size b - 28 g (1.00 oz) pouch

Container size c - 34 g (1.20 oz) pouch

Container size d - 43 g (1.50 oz) pouch

Container size e - 45 g (1.60 oz) pouch

Container size f - 48 g (1.70 oz) pouch

Container size g - 54 g (1.90 oz) pouch

Container size h - 71 g (2.50 oz) pouch

Container size i - 360 g (12.7 oz) pouch

Container size j - 454 g (16.0 oz) pouch

Container size k - 510 g (18.0 oz) pouch

Container size l - 567 g (20.0 oz) pouch

Container size m - 1.19 kilograms (42.0 oz) canister

Container size n - 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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Agricultural practice (i) - Conventional

Agricultural practice (ii) - Organic

When USDA, CNP meal pattern contribution information is applicable: 

Oz Equivalent Grains 1 - 1 serving = 1⁄2 cup cooked or 1 ounce (28 g dry)3, 4, 5, 6

Oz Equivalent Grains 2 - Other (as specified by the purchaser)3, 4, 5

Grains/Breads Serving - 1 serving = 1⁄2 cup cooked or 1 ounce (25 g dry)3, 7

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 rolled oats must be processed in accordance with Current Good 

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

(21 CFR Part 117). 

5.2 Food defense. The rolled oats must be processed and transported in accordance with the

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 

3 Only the cooked volume of whole, enriched, or fortified grain, bran, or germ or the weight of dry whole, enriched, or fortified grain, bran, or 

germ is creditable. Sweeteners, dried fruit, nuts, cream, or other non-grain ingredients may not count toward the 1⁄2 cup volume of cooked cereal 

or 28 g of dry, whole, enriched, or fortified grain, bran, or germ used to provide 1 oz equivalent grains. Similarly, non-grain ingredients may not 

count toward the 1⁄2 cup volume of cooked or 25 g of dry, whole, enriched, or fortified grain used to provide 1 grains/breads serving. Breakfast 

cereals served in the Child and Adult Care Food Program must contain no more than 6 g of sugar per dry oz (21.1 g of sugar per 100 g of dry 

cereal).

4 Cereals must be whole grain or whole, enriched, or fortified cereal, bran, or germ. 5 For products other than 100 percent grain, manufacturers should prepare a Product Formulation Statement (PFS) on company letterhead to 

certify the information provided is true and correct and is signed by a company official. A PFS demonstrates how a processed product 

contributes to the meal pattern requirement in CNP. The PFS should include (1) the dry weight of one portion of cereal as purchased, (2) the dry 

weight of the whole, enriched or fortified grain, bran, or germ in one portion of the product, (3) preparation instructions, (4) the cooked volume of 

the cereal with added ingredients in one portion of the product, (5) the cooked volume of just the grain component, without added ingredients, in 

one portion of the product, and (6) the number of oz equivalent grains in one portion of the product as served. 6 https://fns-prod.azureedge.us/sites/default/files/resource-files/PFS_Grains_Oz_Eq_Fillable_508.pdf 7 https://fns-prod.azureedge.us/sites/default/files/resource-files/PFS_Grains-Breads_Servings_Fillable_508.pdf
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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 rolled oats are specified in the solicitation, contract, or 

purchase order, the rolled oats 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 Ingredients. 

6.1.1 Type I regular. The flake thickness of Type I regular cooking rolled oats must be 0.559 

to 0.762 millimeter (mm) (0.022 to 0.030 inch (in)). A minimum of 80 percent by weight of the 

flakes must remain on a U.S. Standard Number (No.) 8 sieve and not more than 2 percent by 

weight of the flakes may pass through a U.S. Standard No. 20 sieve. 

6.1.2 Type II quick cooking. The flake thickness of the Type II quick cooking rolled oats must 

be 0.533 to 0.635 mm (0.021 to 0.025 in). A minimum of 50 percent by weight of the flakes 

must remain on a U.S. Standard No. 8 sieve, a maximum of 95 percent. 

6.1.3 Type III instant. The Type III instant rolled oats must be a mixture of rolled oats with 

salt and other safe and suitable, edible food ingredients. The flake thickness of the oats portion 

must not exceed 0.496 mm (0.019 in). A minimum of 30 percent by weight of the flakes must 

remain on a U.S. Standard No. 8 sieve and not more than 4 percent by weight of the flakes must 

remain on a U.S. Standard No. 4 sieve.

6.2 Preparation. 

6.2.1 Type I regular. The Type I rolled oats are prepared by cooking for five minutes in 

boiling water.

6.2.2 Type II quick cooking. The Type II rolled oats are considered quick cooking when it can 

be prepared by cooking for one minute in boiling water.

6.2.3 Type III instant. The Type III rolled oats are considered instant when cooked in boiling 

water for approximately one minute.
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6.3 Finished product.

6.3.1 Flavor and odor. When prepared as directed on the package, the rolled oats may have the 

odor and flavor characteristic for the applicable type and flavor. There must be no foreign odors 

or flavors such as, but not limited to, rancid, bitter, raw, starchy, sour, or other undesirable 

flavors and odors.

6.3.2 Appearance and color. The rolled oats may have the appearance and color characteristic 

for the applicable type and flavor.

6.3.3 Texture. When prepared as directed on the package, the rolled oats may be soft and 

moderately thick.

6.4 Foreign material. Oats and flavor ingredients used to produce the rolled oats that have 

Defect Action Levels must not exceed those tolerances specified in 21 CFR §117.110. 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. 

7. ANALYTICAL REQUIREMENTS.

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

purchase order, the following analytical requirements for the rolled oats must conform to those in 

Table I: 

TABLE I. Analytical requirements

Test Type Requirement

Protein8, 9 I, II, III 13 percent maximum

Moisture I, II 12 percent maximum

Moisture III 7.5 percent maximum

Insoluble fiber8 I, II, III 6.5 percent maximum

Sodium8, 10 I, II, III 625 milligrams per 100 g 

maximum

8

 Determined on a moisture free basis. 9 Protein content is not applicable to instant type with flavors.

10 Applicable to instant with flavors only.
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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 composite sample must be 

minimum of 113.5 g (4 oz) prepared from eight randomly selected subsamples.

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), American Association of Cereal Chemists (AACC) or as specified in Table II. 

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

TABLE II. Testing

Test Method

Protein AOAC 984.13, 988.05, 992.15, 992.23, AACC 46-30 

Moisture AOAC 925.09

Sodium AOAC 985.35 or 2011.14

Insoluble fiber AOAC 991.42 or 991.43

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

distributor must certify that the rolled oats provided meets the salient characteristics of this CID, 

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

rolled oats offered for sale in the commercial market. The purchaser reserves the right to require 

proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered rolled oats 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 rolled oats in the 

commercial marketplace. Delivered rolled oats must comply with all 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 
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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. 

When the rolled oats are used for the USDA, CNP, the rolled oats must comply with all 

applicable provisions of those programs. When a CN label is specified, the label must be 

approved in its final format by the Agricultural Marketing Service (AMS).

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, AMS, Specialty Crops

Program (SCP), Specialty Crops Inspection (SCI) Division or the Federal Grain Inspection 

Service (FGIS). 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 FDSS. When required in the solicitation, contract, or purchase order, a FDSS must be 

conducted by USDA, AMS, SCP, SCI Division or FGIS auditors. 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 or FGIS 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 

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

may result in the contract being terminated for cause.
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10.2.1 Plant survey. A plant survey conducted by USDA, AMS 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 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 rolled oats 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 rolled 

oats meet 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 or 

FGIS inspectors must be the certifying programs. AMS inspectors must certify the quality and 

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

selecting random samples of the rolled oats, 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 or FGIS inspectors will examine the rolled oats 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 rolled oats and compliance with requirements in the following areas:

• Processing guidelines (Sec. 5).

• Salient characteristics (Sec. 6).

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

(Sec. 7). When USDA analytical testing is specified, SCI Division or FGIS inspection 

personnel must select samples and submit them to the USDA, AMS, Science and Technology 
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Program (S&T) laboratory or the USDA, AMS, FGIS Technology and Science Division 

(TSD) Biotechnology and Analytical Services Branch (BASB) 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 or USDA, AMS, FGIS, TSD, BASD, via E-mail: 

FGISASKTSD@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; 

FGIS.ODA@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 or USDA, AMS, FGIS, TSD, BASB, at 

10383 North Ambassador Drive, Kansas City, MO 64153 or via E-mail: 

FGISASKTSD@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 or USDA, AMS, 

FGIS, TSD, BASB, at 10383 North Ambassador Drive, Kansas City, MO 64153.

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

States Pharmacopeia Convention, 12601 Twinbrook Parkway, Rockville, MD 20877, 
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telephone (800) 227-8772 or (301) 881-0666, fax (301) 816-8148 or on the Internet at: 

https://www.usp.org. 

Copies of the Approved Methods of the American Association of Cereal Chemists may be 

obtained from: Cereals & Grains Association, 3285 Northwood Circle Ste 100, St. Paul, MN 

55121-2097; telephone 651-454-7250, via E-mail: info@cerealsgrains.org or on the Internet 

at: https://www.cerealsgrains.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 Federal Grain 

Inspection Service in 7 CFR Parts 800 to 899, 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 Guidance Industry - Food Producers, Processors and Transporters: Food Security 

Preventive Measures Guidance is available online from: FDA, Center for Food Safety and 

Applied Nutrition (CFSAN) on the Internet at: https://www.fda.gov/regulatoryinformation/search-fda-guidance-documents/guidance-industry-food-security-preventivemeasures-guidance-food-producers-processors-and. 

CNP serving sizes are based on the Food Buying Guide for Child Nutrition Program, available at 

https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs. 

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, FGIS

VA - OSS

Custodians

PREPARING ACTIVITY:

Army - GL

Navy - SA DLA - SS

Air Force - 35 (Project No. 8920-2024-001) 

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.