METRIC

A-A-20383
August 29, 2018

COMMERCIAL ITEM DESCRIPTION

PUREES, FRUIT, FROZEN

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

the use of this Commercial Item Description (CID). This CID
supersedes A-A-20252A for frozen fruit purees.

1. SCOPE. This CID covers frozen fruit purees (fruit purees), packed in commercially
acceptable containers, suitable for use by Federal, State, local governments, and other interested
parties. Please note: This document does not guarantee purchase of this item by USDA. 1

2. PURCHASER NOTES.

2.1 Purchasers must specify the following:

• Types(s), variety(ies), acidification, style(s), seed(s), sweetener(s), package types and

agricultural practice(s) of fruit purees desired (Sec. 3).
• When fruits used must originate from crops grown, processed, and packed in the United
States (Sec. 6.2).
• 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 fruit purees 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.

FSC 8915
A-A-20383

Types, varieties, acidification, styles, seeds, sweeteners, package types, and agricultural
practices. 2

Type I - Apple
Type II - Apricot
Type III - Banana
Type IV - Blackberry
Variety A - Evergreen
Variety B - Marion

Type V - Blueberry
Variety A - Native or wild
Variety B - Cultivated

Type VI - Cranberry
Type VII - Grape
Type VIII - Kiwifruit
Type IX - Lemon
Type X - Mango
Type XI - Orange
Type XII - Papaya
Type XIII - Peach
Type XIV - Pineapple
Type XV - Plum (prune)
Type XVI - Raspberry
Variety A - Red
Variety B - Black

Type XVII - Strawberry

Type XVIII - Fruit combination (two or more types of fruit) 3
Type XIX - Other (as specified by the purchaser)

Acidification 1 - Acidified 4
Acidification 2 - Not acidified

Style a - Single strength 5

Style b - Concentrated 6

2
Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.
3
Types of fruit and proportions desired must be specified by the purchaser in the solicitation, contract or purchase order.
4
See Sec. 6.2.2 on page 5.
5
See Sec. 6.3.1.1 on page 5.
6
See Sec. 6.3.1.2 on page 5.

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Seeds i - With seeds

Seeds ii - Without seeds

Sweetener A - Sugar added

Sweetener B - No sugar added (21 Code of Federal Regulations (CFR) §101.60)
Sweetener C - Other (as specified by the purchaser)

Package type 1 - Glass jar

Package type 2 - Plastic cup/tub/pail [127.6 grams (g) (4.5 ounces (oz)); 850 g (30 oz); 2.94
kilograms (kg) (6.5 pounds (lb)); 12.70 kg (28 lb); 13.60 kg (30 lb); 14.96 kg
(33 lb); 19.95 kg (44 lb); 19 liters (L) (5 gallon)]
Package type 3 - Bag-in-box
Package type 4 - Bag-in-drum
Package type 5 - Steel drum
Package type 6 - Tote
Package type 7 - Other (as specified by the purchaser)

Agricultural practice a - Conventional

Agricultural practice b - 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 fruit purees 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) and the Standards for the Growing, Harvesting, Packing, and Holding of Produce for
Human Consumption (21 CFR Part 112) in effect on the date of the solicitation, contract, or
purchase order, and as applicable to the production facility. Manufacturers may blanch the fresh
fruits to preserve color (inactivate enzymes). Pasteurized - processed puree may be accepted in
lieu of frozen fruit inspection prior to processing if the puree is in accordance with all other
requirements of the solicitation, contract or purchase order.

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5.2 Food defense. The fruit purees must 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. 7 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 post-production finished
product.

5.3 Organic ingredients. When organic fruit purees are specified in the solicitation, contract,
or purchase order, the organic fruit purees 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.

5.4 Temperature. Once the fruit purees are packaged, the fruit purees must be maintained at a
temperature of -18 °C (0 °F) or lower.

5.5 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase
order, the fruit purees must be manufactured from the latest year’s crop.

5.6 Shelf life. After packaging, the fruit purees must have a remaining shelf life of at least nine
months when delivered to the purchaser.

5.7 Pesticides. Pesticides in the raw fruit used must comply with the regulations and tolerances
for pesticides specified in 40 CFR Part 180, Protection of the Environment.

6. SALIENT CHARACTERISTICS.

6.1 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.

6.2 Ingredients. When specified in the solicitation, contract or purchase order, the fruit used must
originate from crops grown, processed, and packed in the United States and/or its territories. The
fruit purees must be made from the fruit type specified in the solicitation, contract, or purchase order.

6.2.1 Raw ingredients. The fruit purees must be obtained from sound, wholesome,
appropriately mature fruits or juice concentrates.

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6.2.2 Additional processing ingredients. The fruit purees may contain added sugar for
palatability. Water may be added if required to standardize Brix levels to meet the specification
level. Fruit pectin may be added to improve consistency. Natural flavoring may be added to
enhance flavors. When acidification 1 is specified, the fruit purees may include the following
acidulants: citric acid, ascorbic acid, lemon juice, and/or lemon juice concentrate added as a
preservative to inhibit oxidation. 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).

6.3 Finished product.

6.3.1 Fruit puree. A fruit puree is obtained through appropriate processing such as pulping,
grinding, milling, sieving, or screening the edible portion of the fruit. The fresh fruit must be
processed without peel or skin.

6.3.1.1 Single strength. A fruit puree from which water has not been removed from the fresh
fruit.

6.3.1.2 Concentrated. A fruit puree from which a portion of the water has been removed from
the fresh fruit. Concentrated puree is depectinized and evaporated under vacuum to a
standardized Brix level.

6.3.2 Flavor and aroma. The finished fruit purees specified in the solicitation, contract, or
purchase order, must have a fruity flavor and aroma typical of the fruit from which the puree is
derived. The fruit purees must not contain any off flavors or odors, such as, but not limited to,
stale, yeasty, burnt, acetic, musty, rancid, moldy, fermented or metallic.

6.3.3 Color. The finished fruit purees specified in the solicitation, contract, or purchase order
must have a color that is free from traces of scorching, caramelization and oxidation and typical
of the fruit from which it was derived. Each fruit ingredient must possess a reasonably uniform
bright characteristic color.

6.3.4 Texture. The finished fruit purees must be homogenous products that are pliable and any
lumps that are present should be easily broken under gentle pressure. Lumps in the finished fruit
purees must not exceed 6.35 millimeters (mm) (1/4 inch (in)) in diameter.

6.3.5 Defects. Each fruit used in the fruit purees must meet the requirements for defects and
allowances as specified in the U.S. Standards for Grades for the fruit type specified in the
solicitation, contract, or purchase order. Each type of fruit puree must be free from pit

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fragments, and must be reasonably free from stems, calyxes, and black, brown, green or other
discolored tissues that are readily noticeable in a 454 g (16 oz) sample. When Seeds II is
specified, the fruit puree without seeds must be screened to eliminate large seeds that are readily
noticeable. Stems and black, brown, green, or other discolored tissue must not include more than
1 piece that is over 4.75 mm (3/16 in) in any dimension.

6.3.6 Foreign material. Fruits used to produce the fruit purees 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, silt, sand, thorns, insects, insect pieces, rodent or insect infestation,
hair, wood, glass, or metal.

7. ANALYTICAL REQUIREMENTS.

7.1 Microbiological and analytical testing and reporting requirements. When specified by
the purchaser, the following microbiological and analytical requirements for the fruit purees
must conform to those in Table I. 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 I. Any result not conforming to the analytical requirements may be cause for rejection of
the lot.

TABLE I. Microbiological and analytical testing and reporting

Test Requirement Method Reported as

Total Plate Count Less than 20,000 990.12, 966.23 or Nearest 100 CFU per
(TPC) colony forming units BAM 8 Chapter 3 g
(CFU) per g

Yeast and Mold Less than 10,000 997.02 or BAM8 Nearest 50 CFU per g
CFU per g Chapter 18

Coliforms Less than 100 CFU 966.24 or BAM8 Nearest most

per g Chapter 4; 991.14 probable number
(MPN) or Nearest 10
CFU per g

Escherichia coli Must be negative 966.24 or BAM8 Nearest MPN or 10

(E. coli) Chapter 4; 991.14 CFU per g

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Bacteriological Analytical Manual (BAM) is found at: https://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm2006949.htm

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Test Requirement Method Reported as

Salmonella Must be negative BAM 9 Chapter 5, Negative or Positive

2003.09, 2004.03,
2013.02

°Brix See Table II 932.12 Nearest 0.1 degree

pH See Table II 981.12 Nearest 0.1 value

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, microbiological and analytical testing must be
performed as follows.

7.3.1 Product verification sampling. When USDA verification of microbiological and

analytical requirements are specified in the solicitation, contract, or purchase order,
microbiological and 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 °Brix and pH levels. Unless otherwise specified in the solicitation, contract, or purchase
order, the fruit purees will be analyzed for °Brix in accordance with 21 CFR §101.30 and must
conform to the minimum percent soluble solids (°Brix) and pH ranges as specified in Table II:

TABLE II. °Brix and pH levels.

Type Minimum Single Concentrate °Brix pH

Strength °Brix

Apple 11.5 31.5 ± 1.5 3.2 - 4.2

Apricot 11.5 31.5 ± 1.5 3.2 - 4.2

Banana 21.0 72 4.2 - 4.5

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See footnote 8 on page 6.

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Type Minimum Single Concentrate °Brix pH

Strength °Brix

Blackberry - 10.5 28 ± 0.5 3.2 - 4.0

Evergreen

Blackberry - Marion 10.0 --- 2.9 - 3.6

Blueberry 10.0 30 ± 0.5 2.8 - 4.19

Cherry 18.0 32 ± 0.5 3.4 - 4.5

Cranberry 6.0 23 ± 0.5 1.9 - 3.1

Grape 14.0 45 ± 0.5 2.7 - 4.1

Kiwifruit 12.0 --- 3.0 - 4.5

Lemon 7.0 24.0 - 27.0 2.2 - 2.5

Mango 13.5 28.5 ± 1.5 3.9 - 4.2

Orange 10.0 --- 3.0 - 4.2

Papaya 11.5 25.0 ± 1.0 3.8 - 4.6

Peach 10.5 31.5 ± 1.5 3.2 - 4.2

Pineapple 12.8 --- 3.9 - 4.2

Plum (prune) 12.0 --- 2.8 - 4.1

Raspberry - Black 11.1 28 ± 0.5 3.1 - 4.3

Raspberry - Red 8.0 --- 2.5 - 3.8

Strawberry 7.5 28 ± 0.5 3.3 - 4.0

Fruit combination 10 --- --- ---

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°Brix and pH requirements for Type XVIII, fruit combination, must be specified by the purchaser.

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

distributor must certify that the fruit purees provided meet the salient characteristics of this CID,
conform to their own specifications, standards, and quality assurance practices, and be the same
fruit purees offered for sale in the commercial market. The purchaser reserves the right to
require proof of conformance.

9. REGULATORY REQUIREMENTS. The delivered fruit purees 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 fruit purees in the
commercial marketplace. Delivered fruit purees 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. When a known allergen is included in the fruit purees, the
fruit purees 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.

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, 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) 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: Food Producers, Processors, and Transporters:
Food Security Preventive Measures Guidance. 11

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

11
See footnote 7 on page 4.

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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: Food Producers, Processors, and Transporters: Food Security Preventive Measures
Guidance. 12

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.

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 fruit purees 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 fruit purees 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 fruit purees in accordance with SCI Division procedures, which include
selecting random samples of the fruit purees, evaluating the samples for conformance with the

12
See footnote 7 on page 4.

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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 fruit purees 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 fruit purees 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 inspection personnel must
select samples and submit them to the USDA, AMS, Science and Technology Program
(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: [email protected].

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: [email protected].

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: [email protected].

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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:

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, the Federal Food, Drug, and
Cosmetic Act are contained in 21 CFR Parts 1 to 199 and the Tolerances and Exemptions for
Pesticide Chemical Residues in Food are contained in 40 CFR Part 180. 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: Food Producers, Processors, and Transporters: Food Security
Preventive Measures Guidance are available online from: FDA, Center for Food Safety and
Applied Nutrition (CFSAN) on the Internet at:
http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation
/FoodDefense/ucm083075.htm.

Copies of the FDA Bacteriological Analytical Manual (BAM) are available online from: FDA,
CFSAN on the Internet at:
https://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm2006949.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:
[email protected] or on the Internet at:
http://www.ams.usda.gov/grades-standards/how-purchase-equipment-and-visual-aids.

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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:
[email protected] or on the Internet at: http://www.ams.usda.gov/grades-
standards/cids and https://www.gpo.gov/fdsys/pkg/CFR-2015-title7-vol2/pdf/CFR-2015-
title7-vol2-part42.pdf.

CIVIL AGENCY COORDINATING ACTIVITY:

DOJ - BOP
HHS - FDA
USDA - SCP
VA - OSS

PREPARING ACTIVITY:

USDA - SCP
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: [email protected].

USDA is an equal opportunity provider, employer, and lender.

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