CAULIFLOWER, FRESH CUT, READY-TO-EAT OR READY-TO-USE - Commercial Item Description

Sep 29, 2026

Uploaded by Rowan

Commercial Item Description for fresh cut cauliflower prepared for ready-to-eat or ready-to-use use. Defines scope, purchaser notes for specifying styles, sizes, colors, purposes, packaging, and agricultural practices, and classification options for solicitation, contract, or purchase order. Includes manufacturer/distributor requirements, processing guidelines aligned with FDA and FSMA food safety frameworks, food defense and mitigation strategies, organic ingredient compliance, refrigeration and temperature limits, and minimum shelf life when stored.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages11

Reading Time28 min

AccessFree to download

Scope

Purchaser Notes

Classification

Manufacturer’s/Distributor’s Notes

Processing Guidelines

Food Defense

Organic Ingredients

Temperature

Shelf Life

Salient Characteristics

METRIC A-A-20291B May 18, 2023 SUPERSEDING A-A-20291A July 13, 2011 COMMERCIAL ITEM DESCRIPTION CAULIFLOWER, FRESH CUT, READY-TO-EAT OR READY-TO-USE The U.S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID). 1. SCOPE. This CID covers ready-to-eat or ready-to-use, fresh cut cauliflower (cauliflower), 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: • Style(s), size(s), color(s), purpose(s), packaging and agricultural practice(s) (Sec. 3) . • When compliance with analytical requirements must be verified (Sec. 7.2) . • Manufacturer’s/distributor’s certification (Sec. 10.4) or USDA certification (Sec. 10.5) . 2.2 Purchasers may specify the following: • Good Agricultural Practices (GAP) Audit (Sec. 10.1) . • Food Defense (Sec. 10.2) and Manufacturer’s Quality Assurance (Sec. 10.3) . Purchaser must specify 10.4 or 10.5. In addition, purchaser may specify 10.1 or one of the following combinations: 10.2 with 10.3.1, 10.2 with 10.3.2, 10.3 with 10.3.1, or 10.3 with 10.3.2. • Packaging requirements other than commercial (Sec. 11) . 3. CLASSIFICATION. The cauliflower 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](https://www.ams.usda.gov/selling-food/product-specs). Styles, sizes, colors, purposes, packaging and agricultural practices.2 Style I - Florets Size A - 1.91 to 6.99 centimeters (cm) (0.75 to 2.75 inches (in)) in diameter at the widest part of the crown with 10 percent or less over 6.99 cm (2.75 in) and no more than 10 percent less than 1.91 cm (0.75 in) and a length of 1.91 to 6.99 cm (0.75 to 2.75 in) with 10 percent or less of the florets having a length over 6.99 cm (2.75 in) . Size B - Other (as specified by the purchaser) Style II - Crowns Style III - Other (as specified by the purchaser) Color 1 - White cauliflower Color 2 - Green cauliflower Color 3 - Orange cauliflower Color 4 - Purple cauliflower Color 5 - Other (as specified by the purchaser) Purpose a - Ready-to-Eat Purpose b - Ready-to-Use Packaging (1) - Modified Atmosphere Packaging (MAP) Packaging (2) - Vacuum packaging Packaging (3) - 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) . 2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability. 5. PROCESSING GUIDELINES. 5.1 Processing. The cauliflower must be harvested and handled in accordance with the Federal Food and Drug Administration’s (FDA’s) Draft Guidance for Industry: Guide to Minimize Food Safety Hazards of Fresh-cut Produce 3, Food Safety Modernization Act (FSMA) Final Rule on Produce Safety4 and Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food (21 Code of Federal Regulations (CFR) Part 117) . 5.2 Food defense. The cauliflower must be processed and transported in accordance with Mitigation Strategies to Protect Food Against Intentional Adulteration (21 CFR Part 121). This regulation identifies the kinds of preventive

FAQs

What does the Commercial Item Description cover for cauliflower?

It covers ready-to-eat or ready-to-use fresh cut cauliflower packed in commercially acceptable containers for use by federal, state, local governments, and other interested parties.

What must purchasers specify when buying the product?

Purchasers must specify styles, sizes, colors, purposes, packaging, and agricultural practices, plus how analytical compliance will be verified and which certification path applies.

What food safety and handling requirements apply during processing and transport?

Processing must follow FDA draft guidance and FSMA produce-safety requirements, and food defense must follow the mitigation strategies regulation to reduce risks from tampering or malicious acts.

Sep 29, 2026

Uploaded by Rowan