20164D_Jalapeno_Cashews.pdf

AMSC N/A FSC 8925

A-A-20164D July 7, 2009

SUPERSEDING

A-A-20164C February 27, 2004

COMMERCIAL ITEM DESCRIPTION

NUTS, SHELLED, ROASTED

The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers shelled roasted nuts, 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), size(s), and style(s), of roasted nuts 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. 9.2) or USDA certification (Sec. 9.3).

2.2 Purchasers may specify the following:

- Manufacturer’s quality assurance (Sec. 9.1 with 9.1.1) or (Sec. 9.1 with 9.1.2).

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

3. CLASSIFICATION. The shelled roasted nuts shall conform to the following list which shall be specified in the solicitation, contract, or purchase order.

Types, sizes, and styles.

Type I - Mixed nuts without peanuts Type II - Mixed nuts with peanuts Type III - Mixed nuts without peanuts, dry roasted Type IV - Peanuts

(a) Virginia type or Runner type (blanched)

(b) Spanish type (unblanched)

INCH-POUND

Type V - Peanuts, Virginia type or Runner type, dry roasted Type VI - Cashews Size 1 - Whole Size 2 - Halves (splits) Type VII - Cashews, dry roasted Size 1 - Whole Size 2 - Halves (splits) Type VIII - Peanuts, Runner type, roasted, sweetened (unblanched) Type IX - Almonds (unblanched) Type X - Other

Style A - Salted Style B - Unsalted 1/ Style C - Flavored 2/

1/ No sodium chloride added during processing.

2/ Flavors such as BBQ, chili lime, hot and spicy, jalapeno, smoke, etc. shall be specified by purchaser. Applicable to Types IV-IX.

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 Raw materials.

5.1.1 Almonds. The shelled almonds shall be U.S. No. 1 (or better) as specified in the U.S.

Standards for Grades of Shelled Almonds.

5.1.2 Brazil nuts. The Brazil nuts shall be from U.S. No. 1 Brazil nuts as specified in the U.S.

Standards for Grades of Brazil Nuts in the Shell.

5.1.3 Cashews. The cashews shall meet the United Nations Economic Commission for Europe (UNECE) quality requirements.

5.1.4 Filberts. The filberts shall be from U.S. No. 1 filberts as specified in the U.S. Standards for Grades of Filberts in the Shell.

5.1.5 Pecans. The shelled pecans shall be U.S. No. 1 Pecan halves as specified in the U.S.

Standard for Grades of Shelled Pecans. Size designation shall be Extra Large to Mammoth.

5.1.6 Peanuts. The shelled raw peanuts shall meet the quality requirements of Table I.

TABLE I. Peanut quality requirements

Type II Type IV(a) & Type V

Type IV(b) Type VIII

U.S. Extra Large Virginia 3/ or

Jumbo Grade 4/

U.S. Medium Virginia, U.S. Extra Large Virginia 3/ or U.S. No. 1 Runner 5/

U.S. No. 1 Spanish 6/ Jumbo Grade 4/

3/ U.S. Standards for Grades of Shelled Virginia Type Peanuts.

4/ American Peanut Shellers Association’s Grades for Shelled Runner Peanuts.

5/ U.S. Standards for Grades of Shelled Runner Type Peanuts.

6/ U.S. Standards for Grades of Shelled Spanish Type Peanuts.

5.1.6.1 Aflatoxin testing. All shelled raw peanuts used in the finished product shall be sampled by the Fresh Products Branch (FPB), Fruit and Vegetable Programs (FV), Agricultural Marketing Service (AMS), USDA, for aflatoxin testing. The shelled raw peanuts shall be tested for aflatoxin by the Science and Technology Programs (S&TP), AMS, USDA. Failure to meet Food and Drug Administration (FDA) guidelines for aflatoxin shall be cause for rejection of the lot.

5.1.7 Foreign material/defects. The shelled raw nuts shall be clean, sound, and wholesome, provided that not more than 5 percent, by weight, of the shelled raw nuts shall be affected by any defect which materially detracts from the appearance of the nut and further provided that not more than 2 percent, by weight, shall be affected by rancidity, mold, decay, or insect or worm injury.

5.1.8 Count. The shelled raw nuts shall meet the count requirements of Table II.

TABLE II. Count of shelled raw nuts

Component Type Unit of Measure 7/ Nuts (by count) Min Max

Cashews I, II, III, VI or VII Pound 220 320 Pecans halves I, II, or III Pound 200 450 Filberts I, II, or III Pound 320 520 Brazil nuts I, II, or III Pound 110 190 Almonds I, II, or III Ounce 18 30 IX Ounce 24 34 Peanuts, Virginia type II or IV (a) Ounce 28 32 Peanuts, Runner type II, IV (a), or VIII Ounce 36 42 Peanuts, Spanish type IV (b) Ounce 54 58

7/ 1 lb is equal to 454 g. 1 oz is equal to 28 g.

5.1.9 Sampling and examination of shelled raw nuts. Sampling and examination of shelled raw nuts for conformance to the raw material and count requirements shall be in accordance with FPB, FV, AMS, USDA licensed Federal or Federal-State inspector procedures.

Nonconformance to the raw material requirements or the count per pound/ounce shall be cause for rejection of the lot.

5.2 Processing. Roasting oil shall be refined vegetable oil. No coconut, palm, or palm kernel oil shall be allowed in the cooking process. The oil shall be thoroughly refined, deodorized, and free from rancidity and objectionable flavor. In addition, the roasting oil shall be stabilized with suitable antioxidants. If used, the salt shall be of Food Chemicals Codex purity, white, refined sodium chloride with or without anticaking agents, free from extraneous matter, and may be treated with antioxidants. If nuts are oil roasted, granule size or type of salt shall be dendritic or fine flake salt. If nuts are dry roasted, a flour salt or a pulverized salt, 85 percent of which shall pass through a U.S. Standard No. 200 sieve, shall be used. Iodized salt shall not be used.

Dressing oil shall conform to the requirements for roasting oil and shall be used only to the extent necessary with this type of product. If the salt does not have antioxidants, dressing oil shall be treated with antioxidants. Cereal adjuncts shall be food starch, modified starch, dextrin, and gum, which may be used as a binder or filler. In addition, the product may contain spices (including paprika), natural flavors, or yeast to produce a desirable finished product. For Type VIII shelled roasted sweetened peanuts, a coating containing honey, sugar and/or corn syrup shall be applied after roasting.

5.3 Finished product. The finished shelled roasted nuts shall have a firm, crisp bite and chew with a fresh nut texture. The nuts shall not contain bitter, musty, sour, rancid, stale, sprouty, or other undesirable flavors and odors. Nuts shall not be excessively hard and there shall be no evidence of burnt nuts. If used, salt shall be evenly distributed throughout the nuts, and the surface of the nuts shall show no excessive caking of salt. The nuts shall not be excessively coated with oil, and the blanched nuts shall be bright. The product shall not contain mildew stains, husks, filth, or other extraneous matter. The finished shelled roasted nuts shall comply with the requirements specified in Table III through Table VI, as applicable.

5.3.1 Flavored cashews. Type VI, Style C, flavored cashews shall have the appearance of an oil roasted cashew with an evenly distributed coating of fine seasoning dust. Type VII, Style C flavored cashews shall have the appearance of a dry roasted cashew with an evenly distributed coating of fine seasoning dust. The nuts shall possess a fresh roasted cashew odor and flavor accompanied by the distinct flavor and odor specified (BBQ, hot and spicy, jalapeno, etc.).

5.3.2 Roasted sweetened peanuts. Type VIII, roasted sweetened peanuts shall possess a fresh roasted peanut flavor and odor with a secondary sweet, slightly salty flavor. The peanuts shall be a light to medium brown with an internal light brown color and the surfaces shall be dry (not tacky) to the touch.

5.3.3. Flavored almonds. Type IX, Style C flavored almonds shall be whole, the cinnamon brown skin intact with an evenly distributed coating of fine salt. The nuts shall possess a fresh roasted odor and flavor accompanied by the distinct flavor and odor specified (smoke, wasabi, jalapeno, etc.).

TABLE III. Composition of mixed nuts

Component

Type I Percent (by weight) Min Max

Type II Percent (by weight)

Min Max

Type III Percent (by weight)

Min Max Cashews 35.0 60.0 30.0 40.0 45.0 55.0 Pecans 18.0 22.0 20.0 24.0 18.0 22.0 Almonds 13.0 17.0 15.0 19.0 13.0 17.0 Filberts 4.0 6.0 4.0 6.0 4.0 6.0 Brazil nuts 8.0 10.0 8.0 10.0 8.0 10.0 Peanuts, Virginia type or Runner type (blanched) or mixture thereof

--- --- 8.0 10.0 --- ---

Cereal adjuncts --- --- --- --- 2.0 3.0 Salt (coating) (if specified) 0.5 2.0 0.5 2.0 0.5 2.0

TABLE IV. Composition of single variety nuts 8/ Percent (by weight) Component Not less than Not more than

Type IV (a) Peanuts, Virginia type or Runner type, roasted (blanched) 98.0 99.5 Salt (coating) (if specified) 0.5 2.0

Type IV (b) Peanuts, Spanish type, roasted (unblanched) 98.0 99.5 Salt (coating) (if specified) 0.5 2.0

Type V Peanuts, Virginia type or Runner type, dry roasted 95.0 97.5 Cereal adjuncts 1.0 4.0 Salt (coating) (if specified) 1.0 3.0

Type VI Cashews 98.0 99.5 Salt (coating) (if specified) 0.5 2.0

Type VI, Style C Cashews 85.0 90.0 Seasoning 3.5 6.0 Oil 5.0 9.0 Salt 0.5 2.0

Type VII Cashews, dry roasted 95.0 99.0 Cereal adjuncts 0.5 4.0 Salt (coating) (if specified) 0.1 3.0

Type VIII Peanuts, Runner type, roasted, sweetened (unblanched) 98.0 99.5 Salt (coating) 0.5 1.5

Type IX Almonds (unblanched) 98.0 99.5 Salt (coating) (if specified) 0.5 2.0

TABLE IV. Composition of single variety nuts 8/ (Continued) Percent (by weight) Component Not less than Not more than

Type IX, Style C Almonds, smoke flavored (unblanched) 98.0 99.5 Salt (coating) 1.2 1.8

8/ Style B, Type IV (peanuts), Style B, Type VI (cashews), and Style B, Type IX (almonds) shall consist of 100 percent peanuts, cashews, or almonds, respectively.

TABLE V. Finished Product Defects Splits 10/ Percent (by weight) Type Broken 9/ Not more than Small pieces 11/, 12/

Type I 17.0 ---- 4.0 Type II 18.0 ---- 4.0 Type III 18.0 ---- 4.0 Type IV (a) ---- 25.0 4.0 Type IV (b) ---- 5.0 4.0 Type V ---- 25.0 4.0 Type VI ---- 25.0 13/ 4.0 Type VII ---- 25.0 13/ 4.0 Type VIII ---- 10.0 4.0 Type IX ---- 10.0 4.0

9/ For peanuts, filberts, and brazil nuts, broken means that more than one fourth of the kernel is estimated to be broken off. For cashew halves, pecan halves, and almonds, broken means that more than one-eighth of the kernel is estimated to be broken off. However, split nuts are not to be classified as broken. See footnote 10/.

10/ A split means the separated half of the kernel.

11/ A small piece is defined as any piece one fourth or less of the kernel.

12/ Results will be reported to the nearest 0.1 percent.

13/ For Type VI and VII, Size 2 cashew halves, split nuts are not be classified as a defect.

5.4 Sampling and examination of finished product. Sampling and examination of shelled roasted nuts for conformance to the finished product requirements shall be in accordance with Processed Products Branch (PPB), FV, AMS, USDA procedures.

5.4.1 Examination for composition of mix (types I, II, and III). Examination shall be performed to determine conformance with Table III. The sample for examination shall be a composite of not less than 80 ounces (2.3 kg) of product. The following chart is to be used as a guide for determining the minimum number of sample units to use for deriving the composite for examination:

Container size Greater than Minimum number or equal to but less than of sample units

0 oz (0 g) 5 oz (142 g) 20 14/ 5 oz (142 g) 6 oz (170 g) 16 6 oz (170 g) 7 oz (198 g) 14 7 oz (198 g) 8 oz (227 g) 12 8 oz (227 g) 9 oz (255 g) 10 9 oz (255 g) 10 oz (284 g) 9 10 oz (284 g) 12 oz (340 g) 8 12 oz (340 g) 14 oz (397 g) 7 14 oz (397 g) 16 oz (454 g) 6 16 oz and up (454 g and up) 5

14/ The composite for examination must consist of a minimum of 80 oz (2.3 kg) of product. For mixed nuts in containers smaller than 4 oz (113 g), it will be necessary for some sample units to consist of more than one container.

For mixed nuts in containers less than or equal to 16 oz (454 g), the entire contents of each sample unit shall be used to form the composite sample.

For mixed nuts in containers larger than 16 oz (454 g), a composite of 80 oz (2.3 kg) of nuts from the five samples shall be formed as follows:

1. Empty contents of all the sample units into a deep pan or other container which will allow free manipulation of product.

2. Mix nuts thoroughly.

3. Extract 80 oz (2.3 kg).

Utilize all nuts in the composite sample, including identifiable (as to kind) broken pieces.

Calculate percentage of each kind of nut based on total weight of nuts in the composite sample.

5.5 Sampling. All Types (I - IX) finished shelled roasted nuts shall be sampled for aflatoxin testing in accordance with PPB, FV, AMS, USDA procedures.

6. ANALYTICAL REQUIREMENTS.

6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the finished shelled roasted nuts shall be as follows:

6.1.1 Salt content. See Tables III and IV.

6.1.2 Sodium. The sodium content of Type V, Style A, Type VI, Style C, and Type IX, Style C shall be not less than 300 mg and not more than 700 mg per 100 grams.

6.1.3 Moisture content. The moisture content of the Type V nuts shall not exceed 2.5 percent.

The moisture content of the Type VI and Type IX nuts shall not exceed 3.0 percent.

6.1.4 Aflatoxin. All Types (I - IX) shall meet FDA guidelines of 20 ppb, the maximum level allowed in processed peanut products.

6.2 Product verification. 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 1 lb (454 g) and prepared from subsamples drawn from randomly selected containers. Subsamples shall be a minimum of one container and shall contain the appropriate number of containers to yield a 1 lb (454 g) sample when composited.

6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, analyses shall be in accordance with the following methods from the Official Methods of Analysis of the AOAC International.

Test Method

Aflatoxin 998.03, 991.31 15/ Salt 950.52 Sodium 985.35 Moisture 925.40

15/ The 991.31 HPLC method shall be used when the contract requires that aflatoxin levels shall not exceed 2 ppb.

6.4 Test results. The test results for aflatoxin shall meet FDA guidelines. The test results for salt and moisture shall be reported to the nearest 0.1 percent. The test results for sodium shall be reported to the nearest mg per 100 grams. Any result not conforming to finished product requirements shall be cause for rejection of the lot.

7. MANUFACTURER'S/DISTRIBUTOR'S PRODUCT ASSURANCE. The manufacturer/ distributor shall certify that the shelled roasted nuts provided shall meet the salient characteristics of this CID, conform to their own specifications, standards, and quality assurance practices, and be the same shelled roasted nuts offered for sale in the commercial market. The purchaser reserves the right to require proof of conformance.

8. REGULATORY REQUIREMENTS. The delivered shelled roasted nuts shall comply with all applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of shelled roasted nuts within the commercial marketplace. Delivered product 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 shelled roasted nuts shall comply with the allergen labeling requirements of the Federal Food, Drug and Cosmetic Act.

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.2 or 9.3; purchaser may specify 9.1 with 9.1.1 or 9.1 with 9.1.2.

9.1 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.

9.1.1 Plant systems audit. A plant systems audit (PSA) conducted by USDA, Agricultural Marketing Service (AMS), 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. (An AMS PSA verifies the manufacturer’s capability to produce products in a clean, sanitary environment in accordance 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 AMS PSA determines the manufacturer’s ability to produce under this CID, if the products of interest are identified at the time of the PSA.)

9.1.2 Plant survey. A plant survey conducted by USDA, AMS, or another 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 Title 21 Code of Federal Regulations, Part 110 – Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.)

9.2 Manufacturer's/distributor's certification. When required in the solicitation, contract, or purchase order, the manufacturer/distributor will certify that the shelled roasted nuts distributed meets or exceed the requirements of this CID.

9.3 USDA certification. When required in the solicitation, contract, or purchase order that product quality and acceptability or both be determined, the Processed Products Branch (PPB), AMS, USDA, shall be the certifying program. PPB inspectors shall certify the quality and acceptability of the shelled roasted nuts in accordance with PPB procedures which include selecting random samples of the packaged shelled roasted nuts, evaluating the samples for conformance with the salient characteristics of this CID and other contractual requirements, and documenting the findings on official PPB score sheets and/or certificates. In addition, when required in the solicitation, contract, or purchase order, PPB inspectors will examine the shelled roasted nuts 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 9.3 is specified in the solicitation, contract, or purchase order, USDA certification shall include evaluation of the quality and condition of samples of packaged shelled roasted nuts, 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, PPB inspection personnel shall select samples and submit them to the USDA, 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 contacts.

12.1.1 USDA raw nut certification. For USDA raw nut certification, contact the Branch Chief, FPB, FV, AMS, USDA, STOP 0240, 1400 Independence Avenue, SW, Washington, DC 20250-0247, telephone (202) 720-5870, Fax (202) 720-5136, or via E-mail:

Leanne.Skelton@ams.usda.gov.

12.1.2 USDA finished product certification. For USDA finished product certification, contact the Branch Chief, PPB, 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:

terry.bane@ams.usda.gov.

mailto:Leanne.Skelton@ams.usda.gov

12.2 Analytical testing and technical information. For USDA technical information on analytical testing, contact the Branch Chief, Technical Service Branch, S&TP, AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone

(202) 690-0621, or via E-mail: shirleyj.wright@ams.usda.gov.

12.3 Sources of documents.

12.3.1 Sources of information for nongovernmental document are as follows:

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

AOAC International, 481 North Fredrick Avenue, Suite 500, Gaithersburg, MD 20877, telephone (301) 924-7077. Internet address: http://www.aoac.org.

Copies of the Food Chemicals Codex may be purchased from: United States Pharmacopeial Convention, 12601 Twinbrook Parkway, Rockville, MD 20852-1790, telephone (800) 227- 8772 or (301) 881-0666, Fax (301) 816-8148. Internet address: www.usp.org.

Copies of the UNECE (United Nations Economic Commission for Europe) Quality Standards are available on the internet at: http://www.unece.org/trade/agr/standard/dry/dry_e.htm.

12.3.2 Sources of information for governmental documents are as follows:

Applicable provisions of: 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 371954, Pittsburgh, PA 15250-7954. 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.gpoaccess.gov/nara/index.html.

Copies of this CID and the United States Standards for Condition of Food Containers are available from: Branch Chief, PPB, FV, AMS, USDA, STOP 0247, 1400 Independence Ave., SW, Washington, DC 20250-0247, telephone (202) 720- 9939, Fax (202) 690-0102, via E-mail: 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: Commander, Defense Supply Center Philadelphia, ATTN: DSCP-FTSA, 700 Robbins Avenue, Philadelphia, PA 19111-5092, FAX (215) 737-2963, or via E-mail: sally.a.gallagher@dla.mil.

mailto:shirleyj.wright@ams.usda.gov http://www.aoac.org/ http://www.usp.org/ http://www.unece.org/trade/agr/standard/dry/dry_e.htm http://www.gpoaccess.gov/nara/index.html http://www.ams.usda.gov/FQAS mailto:sally.a.gallagher@dla.mil

Military activities should submit requests for copies of this CID to: Standardization Documents Order Desk, Document Automation and Production Service, 700 Robbins Avenue, Building 4D, Philadelphia, PA 19111-5094 or on the Internet at:

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

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP

HHS - NIH, HIS, FDA

Army - GL USDA - FV Navy - SA VA - OSS Air Force - 35

PREPARING ACTIVITY:

Review Activities

DLA - SS

Army - MD, QM Navy - MC (Project No. 8925-2008-001)

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 http://assist.daps.dla.mil.

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or a 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, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800) 795-3272 (voice) or (202) 720-6382 (TDD). USDA is an equal opportunity provider and employer.

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

DSCP-FTSA July 12, 2011

SUBJECT: Document Changes to Commercial Item Description A-A-20164D - Nuts, Shelled, Roasted

The following changes are made to subject document for all current, pending, and future procurements until the document is formally revised or amended:

Second column of Table I, add “Jumbo Grade 4/”.

Table II, add the following -

Peanuts, Runner type V Ounce 38 42

DSCP-FTSA September 19, 2012

SUBJECT: Document Change to Commercial Item Description A-A-20164D - Nuts, Shelled, Roasted

The following change is made to subject document for all current, pending, and future procurements until the document is formally revised or amended:

Section 5.1.1 - delete “U.S. No. 1” and insert “U.S. Select Sheller Run”.

Type IX ---- 10.0 4.0