1、COMMERCIAL ITEM DESCRIPTION CEREAL, PREPARED, READY-TO-EAT I METRic! A-A-20000D December 22, 2008 SUPERSEDING A-A-20000C October 13, 2005 The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers prepared ready-to-eat cereal
2、, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties. 2. PURCHASER NOTES. 2.1 Purchasers shall specify the following: - Type(s), class(es), style(s), and grain composition(s) desired (Sec. 3). - When nutrient content(s) m
3、ust be met (Sec. 3). - When the age requirement at the time of delivery is other than specified (Sec. 5.5). - Manufacturers/distributors certification (Sec. 8.2) or USDA certification (Sec. 8.3). 2.2 Purchasers may specify the following: - Manufacturers quality assurance (Sec. 8.1 with 8.1.1) or (Se
4、c. 8.1 with 8.1.2). - Special labeling and packaging requirements (Sec. 9). 3. CLASSIFICATION. The prepared, ready-to-eat cereal shall conform to the following list which shall be specified in the solicitation, contract, or purchase order. Types, classes, styles, grain compositions, and when applica
5、ble, nutrient contents. Type I - Wheat products Class 1 - Shredded whole wheat Style A - Large shredded wheat biscuits Style B - Small shredded wheat biscuits FSC 8920 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20000D Style C - Loose shredde
6、d wheat Style D - Medium shredded wheat biscuits Style E - Small shredded wheat biscuits, coated Style F - Medium shredded wheat biscuits, coated Style G - Small shredded wheat biscuits, fruit-filled Style H - Other Class 2 - Pressed-flake whole-wheat biscuits Class 3 - Wheat flakes Class 4 - Malted
7、 wheat flakes Class 5 - Bran flakes (25 to 40 percent) Class 6 - Bran flakes (25 to 40 percent) and raisins Class 7 - Wheat bran (prepared) Class 8 - Puffed wheat (gun-puffed) Class 9 - Puffed wheat (gun-puffed), coated Class 10 - Malted cereal granules Class 11 - Malted cereal granules and raisins
8、Class 12 - Wheat bran biscuits Class 13 - Wheat cereal (expanded/extruded), coated Class 14 - Wheat flakes, dried fruit and nuts Class 15 - Wheat flakes with raisins Class 16 - Bran flakes with fruit Class 17 - Wheat bran with fruit and nuts Class 18 - Other Type II Class 1 - Corn products - Com fla
9、kes Class 2 - Com flakes, coated Class 3 - Com cereal (gun-puffed) Class 4 - Com cereal (gun-puffed), coated, with or without fruit or cinnamon or other flavorings, with or without dried fruit Class 5 - Shredded com, small biscuits (oven-puffed) Class 6 - Corn cereal (oven-puffed) Class 7 - Com cere
10、al with oats, small biscuits (oven-puffed), coated or uncoated Class 8 - Com cereal (expanded/extruded) Class 9 - Corn cereal (expanded/extruded), coated Class 10 - Corn cereal with oats, small biscuits (oven-puffed) Class 11 - Other Type III - Rice products Class 1 - Puffed rice (gun-puffed) Class
11、2 - Rice cereal (oven-puffed) 2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-Class 3 - Rice cereal (oven-puffed), coated, with or without cocoa Class 4 - Rice flakes Class 5 - Rice flakes or granules, protein enriched Style A - High rice component
12、 Style B - Low rice component Class 6 - Shredded rice, small biscuits (oven-puffed) Class 7 - Puffed rice (gun-puffed), coated Class 8 - Rice flakes with rye and raisins Class 9 - Rice cereal (expanded/extruded) Class 10 - Other Type IV - Oat products Class 1 - Oat cereal (oven- or gun-puffed) Class
13、 2 - Oat cereal (oven- or gun-puffed), coated Class 3 - Oat cereal (other than oven- or gun-puffed) Style A - Biscuits Style B - Flakes or granules Class 4 - Oat flakes Class 5 - Oat cereal (expanded/extruded), coated A-A-20000D Class 6 - Granola cereal (agglomerate of rolled oats with optional ingr
14、edients including coconut, brown sugar, honey, nuts, sesame seeds, etc.) Class 7 - Granola cereal and dried fruit (agglomerate of rolled oats with optional ingredients including coconut, brown sugar, honey, nuts, sesame seeds, etc.) Class 8 - Oat cereal with soy and com flours, small biscuits, oven
15、puffed, cooked Class 9 - Oatmeal flakes with fruit and nuts Class 10 - Oat bran flakes Class 11 - Oat bran flakes with raisins Class 12 - Oat bran flakes with fruit Class 13 - Oat bran flakes with fruit and nuts Class 14 - Other Type V - Rye Products Class 1 - Rye flakes Class 2 - Other Type VI - Ba
16、rley Products Class 1. - Barley flakes Class 2 - Other 3 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20000D Type VII - Combination grain products. Product may be a combination of two or more grains. Class 1 - Wheat and barley flakes Class 2 -
17、 Whole wheat and buckwheat flakes Class 3 - Puffed oat and wheat Class 4 - Puffed corn and oats Class 5 - Oat and soy squares or biscuits Class 6 - Cinnamon oat and soy squares or biscuits Class 7 - Wheat bran and corn squares or biscuits Class 8 - Corn, oat, wheat, and rice flakes Class 9 - Whole w
18、heat, corn, rice, and oat flakes Class 10 - Whole wheat, corn, rice, and oat flakes with fruits and nuts Class 11 - Rice and wheat flakes Class 12 - Corn bran and oat Class 13 - Rice and corn flakes with raisins and almonds Class 14 - Barley, oat, wheat, com, and rice cereal with fruit and nuts Clas
19、s 15 - Puffed corn, wheat, and oat Class 16 - Wheat bran and oat bran nuggets Class 17 - Com and rice biscuits Class 18 - Rice and rye flakes with fruit Class 19 - Barley, oat, wheat, com, and rice cereal Class 20 - Com and oat biscuits, presweetened Class 21 - Granola cereal, low fat (agglomerate o
20、f whole grain oats and whole grain wheat with optional ingredients including brown sugar, raisins, rice, and almonds) Class 22 - Other Grain composition a - Made from whole grains Grain composition b - Made from a combination of whole and refined grains Grain composition c - Made from refined grains
21、 When nutrient content must be met: Fiber 1) - Made with at least 2.5- 5.0 g per serving as a good source. Fiber 2) - l4ade with 5.1 g or more per serving as a high fiber source. Sugar a) - Made with less than or equal to 21.1 g sucrose and other sugars per 100 g dry cereal (less than or equal to 6
22、g per dry oz.) Sugar b) - Made with 21.2 to 28.1 g sucrose and other sugars per 100 g dry cereal (6 to 8 g per dry oz) Sugar c) - Made with more than 28.2 g sucrose and other sugars per 100 g dry cereal (more than 9 g per dry oz). 4 Provided by IHSNot for ResaleNo reproduction or networking permitte
23、d without license from IHS-,-,-Fat (1) - Shall contain less than or equal to 9.1 to 9.3 g of fat per 100 g serving. Fat (2) - Shall contain more than 9.4 g of fat per 100 g serving. A-A-20000D Sodium (a) - Shall contain less than or equal to 600 mg of sodium per 100 g serving. Sodium (b) - Shall con
24、tain more than 600 mg of sodium per 100 g serving. 4. MANUFACTURERS/DISTRIBUTORS NOTES. Manufacturers/distributors products shall meet the requirements of the: - Salient characteristics (Sec 5). - Manufacturers/distributors product assurance (Sec. 6). - Regulatory requirements (Sec. 7). - Quality as
25、surance provisions: as specified by the purchaser (Sec. 8). - Packaging requirements other than commercial: as specified by the purchaser (Sec. 9). 5. SALIENT CHARACTERISTICS. 5.1 Processing. The prepared, ready-to-eat cereal shall be prepared in accordance with current good manufacturing practices
26、(21 CFR Part 11 0). 5.2 Grain composition. When “grain composition a“ is selected, the prepared, ready-to-eat cereal shall contain a minimum of 51 percent whole grain ingredients. In addition, the primary ingredient(s) shall be whole grains, i.e., whole wheat, whole oats, etc. When “grain compositio
27、n b“ is selected, the primary ingredients of the prepared, ready-to-eat cereal shall be prepared from a combination of whole and refined grains. When “grain composition c, is selected, the prepared, ready-to-eat cereal shall be prepared from refined grains. 5.3 Taste and odor. The prepared, ready-to
28、-eat cereal shall be of good characteristic taste and odor and shall be free from rancid, musty, sour, and other tmdesirable tastes and odors. 5.4 Foreign material. There shall be no evidence of foreign material in the prepared, ready-to eat cereal. 5.5 Age requirement. Unless otherwise specified in
29、 the solicitation, contract, or purchase order, the prepared, ready-to-eat cereal shall be manufactured not more than 60 days prior to delivery to the purchaser. Age requirements for Department of Defense (DoD) procurements shall be specified in the solicitation, contract, or purchase order. 5.6 Lab
30、eling. When the prepared, ready-to-eat cereal label bears the health claim of“ Whole Grain Foods with Moderate Fat Content, the prepared, ready-to-eat cereal must: (1) contain a minimum of 51 percent whole grains (using dietary fiber as a marker); (2) meet the regulatory 5 Provided by IHSNot for Res
31、aleNo reproduction or networking permitted without license from IHS-,-,-A-A-20000D definitions for “low saturated fat“ and “low cholesterol“; (3) bear quantitative trans fat labeling; and ( 4) contain less than 6.5 g total fat and 0.5 g or less trans fat per reference amount customarily consumed. 6.
32、 MANUFACTURERS/DISTRIBUTORS PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the prepared, ready-to-eat cereal provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same prepared, re
33、ady-to-eat cereal offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance. 7. REGULATORY REQUIREMENTS. The delivered prepared, ready-to-eat cereal shall comply with all applicable Federal, State, and local mandatory requirements and regulations rel
34、ating to the preparation, packaging, labeling, storage, distribution, and sale of the prepared, ready-to-eat cereal within the commercial marketplace. Delivered prepared, ready-to-eat cereal shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging a
35、nd Labeling Act, and regulations promulgated thereunder. The prepared, ready to-eat cereals shall comply with the allergen labeling requirements of the Federal Food, Drug, and Cosmetic Act. 8. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 8.2 or 8.3; purchaser may specify 8.1 with 8.1.1 or 8
36、.1 with 8.1. 2. 8.1 Manufacturers 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 m
37、onths 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. 8.1.1 Plant systems audit. A plant systems audit (PSA) conducted by U
38、SDA, Federal Grain Inspection Service (FGIS), or another audit performed by a third party auditing service is required within 12 months prior to the date of the awarding of the contract. (A FGIS PSA verifies the manufacturers capability to produce products in a clean, sanitary environment in accorda
39、nce with Title 21 Code of Federal Regulations 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. The FGIS PSA determines the manufacturers ability to produce under this
40、 CID, if the products of interest are identified at the time of the PSA.) 8.1.2 Plant survey. A plant stu-vey conducted by USDA, FGIS, or another survey performed by a third party auditing service is required within 12 months prior to the date of the awarding of the 6 Provided by IHSNot for ResaleNo
41、 reproduction or networking permitted without license from IHS-,-,-A-A-20000D contract. (A FGIS plant survey audit verifies that, at the time of the survey, the manufacturer produces products in a clean, sanitary environment in accordance with Title 21 Code of Federal Regulations Part 110- Current G
42、ood Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.) 8.2 Manufacturers/distributors certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the prepared, ready to-eat cereal distributed meets or exceeds th
43、e requirements of this CID. 8.3 USDA certification. When required in the solicitation, contract, or purchase order that product quality or acceptability or both be determined, FGIS, USDA, shall be the certifying agency. The agency inspectors shall certify the quality and acceptability of the prepare
44、d, ready to-eat cereal in accordance with agency procedures which include selecting random srunples of the prepared, ready-to-eat cereal, evaluating the samples for conformance with the salient characteristic of this CID and other contractual requirements, and documenting the findings on official sc
45、ore sheets and/or certificates. In addition, when required in the solicitation, contract, or purchase order, agency inspectors will examine the prepared, ready-to-eat cereal for conformance to the United States Standards of Condition of Food Containers in effect on the date of the solicitation. 9. P
46、ACKAGING. Preservation, packaging, packing, labeling, and case marking shall be in accordance with good commercial packaging unless otherwise specified in the solicitation, contract, or purchase order. 10. USDA INSPECTION NOTES. When Section 8.3 is specified in the solicitation, contract, or purchas
47、e order, USDA certification shall include evaluation of the quality and condition of samples of prepared, ready-to-eat cereal, and compliance with requirements in the following areas: - Salient characteristics (Sec. 5). - Packaging requirements (Sec. 9 or as specified in the solicitation, contract,
48、or purchase order). 11. REFERENCE NOTES. 11.1 USDA certification contacts. For USDA, FGIS certification, contact the Policy and Procedures Branch, Field Management Division, Grain Inspection, Packers and Stockyards Administration (GIPSA), STOP 3632, 1400 Independence Avenue, SW, Washington, DC 20250
49、-3632, telephone (202) 720-0252, Fax (202) 720-1015, or via E-mail: HenrvC.Greenwoodusda.gov. 7 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-20000D 11.2 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
