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

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METRIC A-A-20295D April 30, 2013 SUPERSEDING A-A-20295C August 10, 2007 COMMERCIAL ITEM DESCRIPTION COOKIES The U.S. Deprtment of Agriculture (USDA) hs uthorized the use of this Commercil Item Description (CID). 1. SCOPE. This CID covers cookies, pcked in commercilly cceptble continers, suitble for use by Federl, Stte, locl governments, nd other interested prties; nd s component of opertionl rtions. 2. PURCHASER NOTES. 2.1 Purchsers shll specify the following: - Type(s), style(s), shpe(s) (style D only), flvor(s), bke type(s), nd clss(es) of cookies desired (Sec. 3). - When the ge requirement t the time of delivery is other thn specified (Sec. 5.4). - When nlyticl requirements re different thn specified (Sec. 7.1). - When nlyticl requirements need to be verified (Sec. 7.2). - Mnufcturer s/distributor s certifiction (Sec. 10.3) or USDA certifiction (Sec. 10.4). 2.2 Purchsers my specify the following: - Agriculturl prctice(s) of cookies required (Sec. 3). - Food Defense Section 10.1: Food Defense System Survey (FDSS) (Sec. 10.1.1), or Food Defense Addendum to Plnt Systems Audit (PSA) (Sec. 10.1.2), or (Sec. 10.1.2 with 10.2.1). - Mnufcturer s qulity ssurnce (Sec. 10.2 with 10.2.1) or (Sec. 10.2 with 10.2.2). - Pckging requirements other thn commercil (Sec. 11). 3. CLASSIFICATION. The cookies shll conform to the following list which shll be specified in the solicittion, contrct, or purchse order. AMSC N/A FSC 8920

Types, styles, shpes, flvors, bke types, clsses, nd griculturl prctices. Type I - Regulr Type II - Sugr free (21 Code of Federl Regultions (CFR) 101.60 (c)) Type III - Low ft (21 CFR 101.62 (b)) Style A - Shortbred cookies Flvor 1 - Plin Flvor 2 - Pecn Flvor 3 - Almond Flvor 4 - Chocolte stripe Flvor 5 - Drk chocolte lmond Flvor 6 - Cshew Flvor 7 - Toffee Flvor 8 - Other (s specified by the purchser) Style B - Wfers Flvor 1 - Vnill Flvor 2 - Chocolte with chocolte icing Flvor 3 - Chocolte mint with chocolte icing Flvor 4 - Gingersnps Flvor 5 - Chocolte with pecns Flvor 6 - Other (s specified by the purchser) Style C - Butter cookies Style D - Sugr cookies Shpe () - Ovl Shpe (b) - Ptriotic (Americn themes, such s, but not limited to; Uncle Sm, Bld Egle, Torch of Liberty, letters USA, Americn flg, Sttue of Liberty fce, etc.) Shpe (c) - Animl Shpe (d) - Holidy/Sesonl (Ester, Hlloween, Christms, etc.) Shpe (e) - Other (s specified by the purchser) Style E - Sndwich cookies Flvor 1 - Lemon creme Flvor 2 - Penut butter Flvor 3 - Strwberry creme Flvor 4 - Bnn creme Flvor 5 - Vnill with vnill filling Flvor 6 - Vnill with chocolte filling Flvor 7 - Chocolte with vnill filling 2

Flvor 8 - Chocolte with chocolte filling Flvor 9 - Combintion vnill creme (1 vnill nd 1 chocolte cookie) Flvor 10 - Drk chocolte covered chocolte cookies with vnill filling Flvor 11 - Milk chocolte covered penut butter cookies with penut butter filling Flvor 12 - Drk chocolte covered chocolte cookies with mint creme filling Flvor 13 - Chocolte with penut butter creme filling Flvor 14 - Chocolte with mint creme filling Flvor 15 - Other (s specified by the purchser) Style F - Coconut br Style G - Coconut mcroons Flvor 1 - Plin Flvor 2 - Chocolte chip Flvor 3 - Other (s specified by the purchser) Style H - Wffle sndwich wfers Flvor 1 - Vnill wfer with vnill filling Flvor 2 - Vnill wfer with chocolte filling Flvor 3 - Vnill wfer with strwberry filling Flvor 4 - Vnill wfer with penut butter filling Flvor 5 - Chocolte wfer with chocolte filling Flvor 6 - Strwberry wfer with strwberry filling Flvor 7 - Chocolte covered vnill wfer with vnill filling Flvor 8 - Milk chocolte covered chocolte wfer with chocolte chip filling Flvor 9 - Milk chocolte covered penut butter wfer with penut butter filling Flvor 10 - Drk chocolte covered chocolte wfer with vnill filling Flvor 11 - Other (s specified by the purchser) Style I - Otmel cookies Flvor 1 - Plin Flvor 2 - Risin Flvor 3 - Crnberry Flvor 4 - Iced Flvor 5 - Chocolte chip Flvor 6 - Chocolte chunk Flvor 7 - Other (s specified by the purchser) A-A-20295D 3

Style J - Chocolte chip cookies (regulr, chunk, or mini chips) Flvor 1 - Plin Flvor 2 - Nuts Flvor 3 - Chocolte chunks Flvor 4 - Coconut Flvor 5 - Penut butter chocolte chunk Flvor 6 - Pn coted cndy with chocolte chips Flvor 7 - Penut butter with chocolte chips Flvor 8 - Penut butter cup with penut butter chips nd chocolte chips Flvor 9 - Chocolte chunks with penut butter chips Flvor 10 - Crmel with chocolte chips Flvor 11 - Chocolte-covered-crunchy-penut-butter-cndy with chocolte chips Flvor 12 - Other (s specified by the purchser) Style K - Kremsicle cookies Style L - Toffee crunch cookies Style M - Molsses cookies Style N - Chocolte penut butter chip cookies Style O - Butterscotch chip cookies Flvor 1 - Plin Flvor 2 - Crmel Flvor 3 - Other (s specified by the purchser) Style P - Fig br Style Q - White chocolte chip cookies (regulr, chunk, or mini chips) Flvor 1 - Rspberry Flvor 2 - With crnberries Flvor 3 - Other (s specified by the purchser) Style R - Chocolte covered cookies Flvor 1 - Milk chocolte covered chocolte cookie with crmel Flvor 2 - Milk chocolte covered chocolte cookie with penut butter creme Flvor 3 - Milk chocolte covered chocolte cookie with coconut creme nd lmonds Flvor 4 - Drk chocolte covered chocolte cookie with peppermint creme Flvor 5 - Drk chocolte covered lmond coconut cookie Flvor 6 - Drk chocolte covered penut butter cup cookie Flvor 7 - Chocolte covered mint chocolte cookie Flvor 8 - Chocolte covered vnill cookie with crmel Flvor 9 - Other (s specified by the purchser) Style S - Penut butter cookies 4

Flvor 1 - Plin Flvor 2 - With penuts Flvor 3 - Other (s specified by the purchser) Style T - French tost cookies Style U - Cookies with pn coted penut butter disks Style V - Other (s specified by the purchser) Bke type - Crisp (Applicble to ll styles except Styles G, M, nd P.) 1 Bke type b - Soft nd chewy (Applicble to ll styles except Styles A, B, C, D, E, F, H, K, L, N, Q, R, T, nd U.) 1 Clss 1 - Individul serving pckge Clss 2 - Multiple serving pckges Agriculturl prctice (A) - Conventionl Agriculturl prctice (B) - Orgnic 4. MANUFACTURER S/DISTRIBUTOR S NOTES. Mnufcturer s/distributor s products shll meet the requirements of the: - Processing guidelines (Sec. 5). - Slient chrcteristics (Sec. 6). - Anlyticl requirements: s specified by the purchser (Sec. 7). - Mnufcturer s/distributor s product ssurnce (Sec. 8). - Regultory requirements (Sec. 9). - Qulity ssurnce provisions: s specified by the purchser (Sec. 10). - Pckging requirements other thn commercil: s specified by the purchser (Sec. 11). 5. PROCESSING GUIDELINES. 5.1 Processing. The cookies shll be prepred in ccordnce with Current Good Mnufcturing Prctices (21 CFR Prt 110). 5.2 Food security. The cookies shll be processed nd trnsported in ccordnce to the Food nd Drug Administrtion s (FDA s) Guidnce for Industry: Food Producers, Processors, nd Trnsporters: Food Security Preventive Mesures Guidnce. 2 This guidnce identifies the kinds of preventive mesures food mnufcturers, processors, or hndlers my tke to minimize the risk tht food under their control will be subject to tmpering or other mlicious, criminl, or 1 The following styles my be crisp or soft nd chewy: I (Flvor 4 is Bke type ), J (Flvor 10 is Bke type b, Flvor 11 is Bke type ), O, nd S. 2 http://www.fd.gov/food/guidnceregultion/guidncedocumentsregultoryinformtion/fooddefense/ucm083075.htm 5

terrorist ctions. The implementtion of enhnced food security preventive mesures provides for the security of plnt s production processes nd includes the storge nd trnsporttion of pre-production rw mterils, other ingredients, nd postproduction finished product. 5.3 Orgnic ingredients. When orgnic cookies re specified in the solicittion, contrct, or purchse order, the cookies shll be produced, hndled, nd lbeled in ccordnce with the USDA orgnic regultions by n opertion tht is certified orgnic in ccordnce with the requirements of the Ntionl Orgnic Progrm (7 CFR Prt 205). A Certificte of Orgnic Production or Hndling shll be provided to verify tht the product ws processed nd hndled in ccordnce with the USDA orgnic regultions. 5.4 Age requirement. Unless otherwise specified in the solicittion, contrct, or purchse order, the cookies shll be processed nd pckged not more thn 120 dys prior to delivery to the purchser. Age requirements for Deprtment of Defense (DoD) procurements shll be specified in the solicittion, contrct or purchse order. 6. SALIENT CHARACTERISTICS. 6.1 Ingredients. The cookies shll contin enriched whet flour, sweeteners, vegetble oil or shortening or butter, levening gents, in ddition to those ingredients tht re specific for the style nd flvor of cookie. Other ingredients common to the bking industry my be used. 6.1.1 Flour. The whet flour shll be enriched in ccordnce with 21 CFR 137.165. 6.1.2 Butter. The butter used in the mnufcture of the cookies shll be U.S. Grde A or better ccording to the U.S. Stndrds for Grdes of Butter. All butter products shll be mnufctured in plnt pproved by the USDA, Agriculturl Mrketing Service (AMS), Diry Progrms (DP), Diry Grding Brnch, nd listed in the most recent version of the publiction Diry Plnts Surveyed nd Approved for USDA Grding Service. 6.1.3 Type II, Sugr free. The sweetening ingredients for the Type II cookies shll consist of polyols singly or in combintion, such s lctitol, mltitol, mnnitol, nd sorbitol, nd/or rtificil sweeteners such s, but not limited to, cesulfme potssium, sprtme, nd sucrlose. 6.2 Finished product. The cookies shll meet the chrcteristics specified below unless otherwise specified in the solicittion, contrct, or purchse order. 6.2.1 Appernce nd color. The cookies shll hve uniform color chrcteristic of the style nd flvor of cookie. The cookies shll hve typicl volume, chrcteristic grin, nd be evenly bked with color highlights without evidence of scorching or burning. There shll be no foreign color for the style nd flvor of cookies. The delivered cookies shll not be crushed or broken. 6

6.2.2 Style A, Shortbred cookies. 6.2.2.1 Flvor 1, Plin. The cookies shll hve sweet, buttery rom nd flvor. The surfce color shll be light tn to medium brown with the interior crumb hving lighter color thn the surfce. The cookies shll hve dense nd tender texture. 6.2.2.2 Flvor 2, Pecn; flvor 3, Almond; nd flvor 6, Cshew. The cookies shll hve sweet buttery nd nut (s pplicble) rom nd flvor. The cookies shll be light tn to medium brown with visible nut pieces. The cookies shll hve dense nd tender texture. 6.2.2.3 Flvor 4, Chocolte stripe. The cookies shll hve sweet, buttery nd chocolte rom nd flvor. The cookies shll be light tn nd the top surfce shll hve nrrow bnds of chocolte flvored icing with the bottom surfce completely coted with chocolte flvored icing. The cookies shll hve crisp nd tender texture. 6.2.2.4 Flvor 5, Drk chocolte lmond. The cookies shll hve sweet lmond nd drk chocolte rom nd flvor. The cookies shll contin pieces of lmonds nd drk chocolte nd hve dense nd tender texture. 6.2.2.5 Flvor 7, Toffee. The cookies shll hve sweet, buttery rom nd flvor. The cookies shll be light tn to medium brown nd contin buttery toffee bits. The cookies shll hve dense nd tender texture. 6.2.3 Style B, Wfers. The cookies shll be crisp, not crumbly, nd hve disk shpe with rounded tops. 6.2.3.1 Flvor 1, Vnill. The cookies shll possess vnill rom nd flvor nd be light brown in color. 6.2.3.2 Flvor 2, Chocolte with chocolte icing. The cookies shll hve chocolte rom nd flvor, be drk brown in color, with smooth icing coting, free from crcks. 6.2.3.3 Flvor 3, Chocolte mint with chocolte icing. The cookies shll hve chocolte nd mint rom nd flvor, be drk brown in color, with smooth icing coting, free from crcks. 6.2.3.4 Flvor 4, Gingersnps. The cookies shll possess ginger nd molsses rom nd flvor. The cookies shll hve medium to drk brown color nd be free from hrd nd excessively drk centers or n open nd crumbly grin. 7

6.2.3.5 Flvor 5, Chocolte with pecns. The cookies shll hve slightly sweet, coco rom nd flvor with mild pecn flvor. The cookies shll hve drk brown exterior nd interior with pecn pieces throughout. The cookies shll be crisp nd tender. 6.2.4 Style C, Butter cookies. The cookies shll hve distinct sweet butter flvor with light tn color. The cookies shll be dense in texture nd vried in shpe. 6.2.5 Style D, Sugr cookies. The cookies shll be uniform ple gold to tn color nd vried in shpe. The tops of the sugr cookies my contin sugr crystls. The cookies shll hve sweet, buttery nd mild vnill rom nd flvor. The cookies shll be crisp nd tender. 6.2.6 Style E, Sndwich cookies. The cookies my be vried in shpe with smooth or designembossed surfce, nd shll be flt, with tender crispness. The filling shll be cremy, evenly distributed nd comprise minimum of 20 percent by weight of ech cookie. Flvors 10, 11, nd 12 shll hve n outer chocolte-flvored coting. 6.2.6.1 Flvor 1, Lemon creme. The cookies shll be light to medium yellow nd imprt distinct sweet-trt lemon flvor. 6.2.6.2 Flvor 2, Penut butter. The cookies shll be tn to medium brown nd imprt penut butter flvor. 6.2.6.3 Flvor 3, Strwberry creme. The cookies shll be light tn with light to medium pink filling. The cookies shll imprt distinct strwberry flvor. 6.2.6.4 Flvor 4, Bnn creme. The cookies shll be light brown with light tn filling. The cookies shll imprt distinct bnn flvor. 6.2.6.5 Flvor 5, Vnill with vnill filling. The cookies shll be light tn to light brown with white to light crem-color filling. The cookies shll possess vnill flvor. 6.2.6.6 Flvor 6, Vnill with chocolte filling. The cookies shll be light tn to light brown with medium brown filling. The cookies shll possess mild chocolte flvor. 6.2.6.7 Flvor 7, Chocolte with vnill filling. The cookies shll be medium to drk brown/blck with white to light crem-color filling. The cookie shll possess chocolte nd vnill flvor. 6.2.6.8 Flvor 8, Chocolte with chocolte filling. The cookies nd filling shll be medium to drk brown/blck nd shll possess distinct chocolte flvor. 6.2.6.9 Flvor 9, Combintion vnill creme. For combintion vnill creme cookies, the 8

outer cookies shll be the respective cookie flvor, nd the filling shll possess vnill flvor nd white to light crem-color. 6.2.6.10 Flvor 10, Drk chocolte covered chocolte cookies with vnill filling. The interior cookies shll be drk brown/blck with white to light crem-colored lyer of vnill creme filling. The exterior shll hve drk brown chocolte-flvored coting. The cookies shll hve drk chocolte nd vnill rom nd flvor. 6.2.6.11 Flvor 11, Milk chocolte covered penut butter cookies with penut butter filling. The interior cookies shll be tn to medium brown with tn lyer of penut butter filling. The exterior shll be medium brown chocolte-flvored coting. The cookies shll hve sweet milk chocolte nd penut butter rom nd flvor. 6.2.6.12 Flvor 12, Drk chocolte covered chocolte cookies with mint creme filling. The interior cookies shll be drk brown/blck with white to light crem-colored lyer of mint flvored filling. The exterior shll hve drk brown chocolte-flvored coting. The cookies shll hve drk chocolte nd mint rom nd flvor. 6.2.6.13 Flvor 13, Chocolte with penut butter creme filling. The cookies shll be medium to drk brown/blck with tn filling. The cookies shll possess chocolte nd penut butter flvor. 6.2.6.14 Flvor 14, Chocolte with mint creme filling. The cookies shll be medium to drk brown/blck with light green filling. The cookies shll possess chocolte nd mint flvor. 6.2.7 Style F, Coconut br. The cookies re typiclly rectngulr shped, light tn in color, with tender crispness nd mild, coconut flvor. 6.2.8 Style G, Coconut mcroons. The cookies shll be round, soft nd moist with flkes of coconut, light tn to light brown in color, nd imprt cremy, sweet, distinct coconut flvor. For Flvor 2, the cookies shll hve uniform distribution of chocolte chips with distinct chocolte flvor. 6.2.9 Style H, Wffle, sndwich. The cookies shll hve rectngulr shpe with grted design nd vry in color, depending on the flvor. The cookies shll be flt with tender crispness nd creminess. Ech cookie shll hve minimum of 60 percent filling by weight tht is cremy nd uniformly distributed. The cookies shll hve unique flvor chrcteristic of tht prticulr flvor. Flvors 7, 8, 9, nd 10, shll hve chocolte-flvored coting. 9

6.2.10 Style I, Otmel cookies. 6.2.10.1 Flvor 1, Plin. The cookies shll hve distinct bked otmel flvor. The cookies shll hve light tn to medium brown exterior nd interior crumb color. The cookies my hve surfce crcking. When bke type is specified, the texture shll be crispy, crunchy, nd slightly crumbly, with firm bite. When bke type b is specified, the texture shll be soft nd slightly chewy. 6.2.10.2 Flvor 2, Risin. The cookies shll hve sweet bked otmel nd risin flvor. The cookies shll hve light tn to medium brown exterior nd interior crumb color. The cookies my hve surfce crcking. The cookies shll contin risins distributed throughout nd the risins shll be chewy, not hrd. When bke type is specified, the texture shll be crispy, crunchy, nd slightly crumbly, with firm bite. When bke type b is specified, the texture shll be soft nd slightly chewy. 6.2.10.3 Flvor 3, Crnberry. The cookies shll hve sweet bked otmel nd crnberry flvor. The cookies shll hve light tn to medium brown exterior nd interior crumb color. The cookies my hve surfce crcking. The cookies shll contin crnberries distributed throughout nd the crnberries shll be chewy, not hrd. When bke type is specified, the texture shll be crispy, crunchy, nd slightly crumbly, with firm bite. When bke type b is specified, the texture shll be soft nd slightly chewy. 6.2.10.4 Flvor 4, Iced. The cookies shll hve sweet bked otmel nd vnill flvor. The cookies shll hve light tn color underlying uniform nd smooth lyer of white icing. The cookies shll be crispy, crunchy, nd slightly crumbly. 6.2.10.5 Flvor 5, Chocolte chip nd flvor 6, chocolte chunk. The cookies shll hve sweet bked otmel nd chocolte flvor. The cookies shll hve light tn to medium brown exterior nd interior crumb color. The cookies shll hve chocolte chips or chocolte chunks distributed throughout the surfce nd interior. When bke type is specified, the texture shll be crispy, crunchy, nd slightly crumbly, with firm bite. When bke type b is specified, the texture shll be soft nd slightly chewy. 6.2.11 Style J, Chocolte chip cookies (regulr, chunk or mini-chips). 6.2.11.1 Flvors 1 through 9. The cookies shll hve distinct chocolte flvor typicl of the flvor specified. The cookies shll hve tn to medium brown color. The cookies shll hve uniform distribution of chocolte chips nd when pplicble nuts, chocolte chunks, penut butter chips, pn coted cndy, penut butter cups, nd chocolte-covered-crunchy-penutbutter-cndy. When bke type is specified, the texture shll be crispy, crunchy, nd slightly crumbly, 10

with firm bite. Bke type cookies my exhibit some surfce crcking. When bke type b is specified, the texture shll be soft nd slightly chewy. 6.2.11.2 Flvor 10, Crmel with chocolte chips. The cookies shll hve light tn color with distinct crmel nd chocolte flvor. The cookies shll hve uniform distribution of chocolte chips. The cookies shll be soft nd slightly chewy. 6.2.11.3 Flvor 11, Chocolte-covered-crunchy-penut-butter-cndy with chocolte chips. The cookies shll hve sweet, buttery, nd milk-chocolte-covered-crunchy-penut-butter rom nd flvor. The cookies shll hve uniform distribution of chocolte chips nd pieces of crunchy penut butter chocolte cndy with some surfce crcking. The cookies shll be firm nd crisp in texture. 6.2.12 Style K, Kremsicle cookies. The cookies shll hve n uneven ple to medium golden brown exterior with some surfce crcking nd ple gold interior crumb with evenly distributed ornge colored chips. The cookies shll hve sweet, buttery, mild ornge flvor with ornge flvored chips. The cookies shll be firm nd crisp in texture. 6.2.13 Style L, Toffee crunch cookies. The cookies shll hve n uneven ple to medium golden brown exterior nd crumb with evenly distributed pieces of melted toffee cndy bits nd some surfce crcking. The cookies shll hve sweet, buttery, toffee/vnill flvor with toffee chips. The cookies shll be firm nd crisp in texture. 6.2.14 Style M, Molsses cookies. The cookies shll hve drk gold/brown exterior nd interior crumb. The flvor shll be of sweet, cooked molsses nd mild spices. The cookies shll be slightly soft nd chewy. 6.2.15 Style N, Chocolte penut butter chip cookies. The cookies shll be round in shpe, hve milk chocolte color with crcked surfce, nd evenly dispersed penut butter chips. The rom nd flvor shll be milk chocolte with penut butter chips. The cookies shll be firm nd crisp in texture. 6.2.16 Style O, Butterscotch chip cookies. The cookies shll be round in shpe, tn to golden colored with slightly crcked surfce, nd visible drk gold colored butterscotch morsels. Flvor 1 cookies shll hve n rom nd flvor of sweet butterscotch. Flvor 2 cookies shll hve n rom of sweet butterscotch with flvor of mild butterscotch nd crmel. When bke type is specified, the texture shll be firm, crispy, crunchy, nd slightly crumbly. When bke type b is specified, the texture shll be slightly soft nd chewy. 6.2.17 Style P, Fig br. The cookies shll hve uniform bkery covering nd fig filling. The cookies shll contin t lest 50 percent by weight of fig filling. The bkery covering shll hve golden brown color nd shll not be soggy. The filling shll be drk golden brown color. 11

The cookies shll hve sweet, bked fig rom nd flvor. The texture shll be soft, not dry or hrd. 6.2.18 Style Q, White chocolte chip cookies. The cookies shll hve light tn to medium brown exterior nd crumb. The cookies my hve moderte surfce crcking. The white chocolte chips shll hve soft bite nd be distributed throughout the surfce nd interior. The cookies re typiclly round in shpe. When bke type is specified, the texture shll be crispy, crunchy, nd slightly crumbly, with firm bite. 6.2.18.1 Flvor 1, Rspberry. The cookies shll hve sweet rspberry nd white chocolte rom nd flvor. 6.2.18.2 Flvor 2, With crnberries. The cookies shll hve smll crnberry pieces distributed throughout the surfce nd interior. The cookies shll hve sweet crnberry nd white chocolte rom nd flvor. 6.2.19 Style R, Chocolte covered cookies. The cookies shll be crisp cookie covered with chocolte-flvored coting. The chocolte-flvored coting shll hve smooth mouth feel without grittiness nd wxy texture chrcteristic of high melt chocolte. The interior portion my contin cremy lyer which shll be evenly distributed. The cookies shll hve smooth surfce except for Flvors 5 nd 6, which shll hve n uneven surfce. The cookies shll be round in shpe unless otherwise specified. 6.2.19.1 Flvor 1, Milk chocolte covered chocolte cookie with crmel. The cookies shll hve sweet milk chocolte nd crmel flvor nd rom. The exterior shll be medium brown color. The interior cookie shll be brown with drk golden lyer of crmel. 6.2.19.2 Flvor 2, Milk chocolte covered chocolte cookie with penut butter creme. The cookies shll hve sweet milk chocolte nd penut butter creme flvor nd rom. The exterior shll be medium brown color. The interior cookie shll be brown with tn lyer of penut butter creme. 6.2.19.3 Flvor 3, Milk chocolte covered chocolte cookie with coconut creme nd lmonds. The cookies shll hve sweet milk chocolte, coconut, nd tosted lmond flvor nd rom. The exterior shll be medium brown color. The interior cookie shll be brown with white lyer of coconut creme nd lmond bits mixed throughout. 6.2.19.4 Flvor 4, Drk chocolte covered chocolte cookie with peppermint creme. The cookies shll hve predominnt peppermint flvor nd rom with hints of chocolte flvor. 12

The exterior shll be drk brown color. The interior cookie shll be similr drk brown with white lyer of peppermint creme. 6.2.19.5 Flvor 5, Drk chocolte covered lmond coconut cookie. The cookies shll hve sweet chocolte, tosted coconut nd lmond flvor nd rom. The cookies shll hve drk brown chocolte coting tht is glossy with wxy sheen nd golden brown interior color. The cookies my be vried in shpe nd shll hve n uneven surfce with bits of lmonds throughout. 6.2.19.6 Flvor 6, Drk chocolte covered penut butter cup cookie. The cookies shll hve sweet chocolte nd light penut flvor nd rom. The cookies shll hve drk brown chocolte coting tht is glossy with wxy sheen nd tn interior color. The cookies my be vried in shpe nd shll hve n uneven surfce with bits of chocolte throughout. 6.2.19.7 Flvor 7, Chocolte covered mint chocolte cookie. The cookies shll hve sweet chocolte nd mint flvor nd rom. The exterior shll be medium brown nd the interior cookie shll be drk brown. 6.2.19.8 Flvor 8, Chocolte covered vnill cookie with crmel. The cookies shll hve sweet chocolte nd crmel flvor nd rom. The exterior shll be medium brown nd the interior cookie shll be tn with drk golden lyer of crmel. 6.2.20 Style S, Penut butter cookies. The cookies shll be round in shpe, tn to golden colored with crcked surfce nd possess distinct penut flvor. Flvor 2 shll be dispersed with penut pieces. When bke type is specified, the texture shll be crispy, crunchy, nd slightly crumbly, with firm bite. When bke type b is specified, the texture shll be soft nd slightly chewy. 6.2.21 Style T, French tost cookies. The cookies shll be squre shped with two smll indents on the side edges to imprt the ppernce of slice of bred. The cookies shll hve n exterior color of light tn to medium brown. The top surfce shll contin cinnmon sugr crystls. The interior crumb shll hve lighter color thn the surfce. The cookies shll hve grhm crcker, mple, sweet cinnmon sugr rom nd flvor. The cookies shll hve crisp nd tender texture. 6.2.22 Style U, Cookies with pn coted penut butter disks. The cookies shll hve light tn to medium brown exterior color nd crumb. The cookies my hve moderte surfce crcking. The surfce nd interior shll hve penut butter pn coted cndies evenly distributed throughout. The cookies re typiclly round in shpe. The cookies shll hve sweet vnill rom nd brown sugr, penut butter, nd vnill flvor. The texture shll be crispy, crunchy, nd slightly crumbly with firm bite with crunch from the pn coted cndies. 13

6.3 Foreign mteril. All ingredients nd finished product shll be clen, sound, wholesome, nd free from evidence of rodent or insect infesttion. 7. ANALYTICAL REQUIREMENTS. 7.1 Anlyticl requirements. Unless otherwise specified in the solicittion, contrct, or purchse order, the nlyticl requirements for the Type I cookies shll be s follows: Tble I. Moisture (percent by weight) 3 Style Flvor Bke Type Moisture A, Shortbred cookies All 4.0 B, Wfers B, Wfers B, Wfers B, Wfers 1 2 nd 5 3 4 6.0 4.0 5.0 7.0 C, Butter cookies - 4.0 D, Sugr cookies - b 6.0 E, Sndwich cookies E, Sndwich cookies 1-4 5-14 3.0 5.0 F, Coconut br - 4.0 G, Coconut mcroons G, Coconut mcroons 1 2 b b 5.0 16.0 H, Wffle sndwich wfers All 3.0 I, Otmel cookies I, Otmel cookies I, Otmel cookies 1-4, 6 All 5 b 5.0 6.0 7.0 J, Chocolte chip cookies J, Chocolte chip cookies J, Chocolte chip cookies J, Chocolte chip cookies J, Chocolte chip cookies J, Chocolte chip cookies 1-6 7 8-9 1-6 10 11 K, Kremsicle cookies - 6.0 L, Toffee crunch cookies - 6.0 M, Molsses cookies - b 8.5 N, Chocolte penut butter chip cookies - 7.0 b b 4.0 7.0 5.0 6.0 8.0 7.0 3 Not more thn. 14

Tble I. Moisture (percent by weight) continued 3 Style Flvor Bke Type Moisture O, Butterscotch chip cookies O, Butterscotch chip cookies 1 2 b 7.0 7.5 P, Fig br - b 18.0 Q, White chocolte chip cookies Q, White Chocolte chip cookies 1 2 6.0 7.0 R, Chocolte covered cookies All 7.0 S, Penut butter cookies S, Penut butter cookies All All b 4.0 8.0 T, French tost cookies - 4.0 U, Cookies with pn coted penut butter discs - 7.0 7.2 Product verifiction. When verifiction of nlyticl requirements is specified in the solicittion, contrct, or purchse order, the following procedures will be followed. 7.2.1 Composite smple. Anlyticl testing shll be performed on composite smple. The composite smple shll be 227 g (8 oz) prepred from five rndomly selected subsmples. Subsmples shll be minimum of one pckge nd shll contin the pproprite number of pckges necessry to yield 227 g smple when composited. 7.2.1.1 Preprtion of smple. A composite smple shll be mde by crushing, grinding, or mechniclly breking the cookies into roughly uniformly sized pieces s quickly s possible nd storing in n ir-tight continer. 7.3 Anlyticl testing. Anlysis shll be mde in ccordnce with the following methods described in the AOAC Interntionl Officil Methods of Anlysis (OMA). Moisture Method Styles A thru O nd Styles Q thru U 925.45A 4, 985.14 Style P 945.43 5, 985.14 7.4 Test results. The test results for moisture shll be reported to the nerest 0.1 percent. Any result not conforming to the nlyticl requirement shll be cuse for rejection of the lot. 4 The test shll be conducted for 16 hours t 70 C (158 F). 5 Smple preprtion shll be conducted in ccordnce with 935.36(b), not 926.04(b) s referenced. 15

8. MANUFACTURER S/DISTRIBUTOR S PRODUCT ASSURANCE. The mnufcturer/ distributor shll certify tht the cookies provided shll meet the slient chrcteristics of this CID, conform to their own specifictions, stndrds, nd qulity ssurnce prctices, nd be the sme cookies offered for sle in the commercil mrket. The purchser reserves the right to require proof of conformnce. 9. REGULATORY REQUIREMENTS. The delivered cookies shll comply with ll pplicble Federl, Stte, nd locl mndtory requirements nd regultions relting to the preprtion, pckging, lbeling, storge, distribution, nd sle of cookies within the commercil mrketplce. Delivered cookies shll comply with ll pplicble provisions of the Federl Food, Drug, nd Cosmetic Act, the Fir Pckging nd Lbeling Act nd regultions promulgted thereunder. The cookies shll comply with the llergen lbeling requirements of the Federl Food, Drug, nd Cosmetic Act. 10. QUALITY ASSURANCE PROVISIONS. Purchser shll specify 10.3 or 10.4; purchser my specify 10.1 with 10.1.1, or 10.1 with 10.1.2, or 10.2 with 10.2.1, or 10.2 with 10.2.2. 10.1 Food defense. When required in the solicittion, contrct, or purchse order, FDSS shll be conducted by USDA, Agriculturl Mrketing Service (AMS), Specilty Crops Inspection Division (SCI). Food defense requirements include documented nd opertionl food defense pln tht provides for the security of plnt s production processes nd includes the storge nd trnsporttion of pre-production rw mterils nd other ingredients nd postproduction finished product. The pln shll ddress the following res: (1) food security pln mngement; (2) outside nd inside security of the production nd storge fcilities; (3) slughter, when pplicble, nd processing, including ll rw mteril sources; (4) shipping nd receiving; (5) storge; (6) wter nd ice supply; (7) mil hndling; (8) personnel security; nd (9) trnsporttion, shipping, nd receiving. 10.1.1 FDSS. When required in the solicittion, contrct, or purchse order, FDSS shll be conducted by USDA, AMS, SCI. The FDSS verifies tht opertors of food estblishments hve implemented mesures to minimize the risk of tmpering or other criminl ctions ginst the food under their control. (An AMS, FDSS verifies the prticipting compny s dherence to the FDA s Guidnce for Industry - Food Producers, Processors, nd Trnsporters: Food Security Preventive Mesures Guidnce. ) For further informtion, see section 13.1 nd 13.3.2. 10.1.2 Food defense ddendum to PSA. When required in the solicittion, contrct, or purchse order, Food defense ddendum shll be conducted by USDA, AMS, SCI uditors. This verifies tht opertors of food estblishments hve implemented mesures to minimize the risk of tmpering or other criminl ctions ginst the food under their control. (An AMS, FDSS verifies the prticipting compny s dherence to the FDA s Guidnce for Industry - Food Producers, Processors, nd Trnsporters: Food Security Preventive Mesures Guidnce. ) For 16

further informtion, see section 13.1 nd 13.3.2. 10.2 Mnufcturer s qulity ssurnce. When required in the solicittion, contrct, or purchse order, the product mnufcturer shll be required to provide evidence, by certificte, tht the mnufcturing plnt hs undertken one of the following qulity ssurnce mesures within 12 months prior to providing bid, or no lter thn 10 business dys from the dte of wrding of the contrct. Filure to provide this documenttion within the proper time frme my result in the contrct being terminted for cuse. 10.2.1 PSA. A PSA conducted by USDA/Federl Grin Inspection Service (FGIS), USDA/AMS, or nother udit performed by third prty uditing service is required within 12 months prior to the dte of the wrding of the contrct. (A FGIS or AMS PSA verifies the mnufcturer's cpbility to produce products in clen, snitry environment in ccordnce with 21 CFR Prt 110 - Current Good Mnufcturing Prctice in Mnufcturing, Pcking, or Holding Humn Food, nd verifies tht the mnufcturer hs in plce n internl qulity ssurnce progrm. (Perform with food defense ddendum when required). 10.2.2 Plnt survey. A plnt survey conducted by USDA/FGIS, USDA/AMS, or other survey performed by third prty uditing service is required within 12 months prior to the dte of the wrding of the contrct. (An AMS plnt survey udit verifies tht t the time of the survey, the mnufcturer produces products in clen, snitry environment in ccordnce with 21 CFR Prt 110 - Current Good Mnufcturing Prctice in Mnufcturing, Pcking, or Holding Humn Food.) 10.3 Mnufcturer s/distributor s certifiction. When required in the solicittion, contrct, or purchse order, the mnufcturer/distributor will certify tht the cookies distributed meets or exceeds the requirements of this CID. 10.4 USDA certifiction. When required in the solicittion, contrct, or purchse order tht product qulity, or cceptbility or both be determined, FGIS/USDA or SCI, Fruit nd Vegetble Progrm (FV), AMS, USDA shll be the certifying progrm. The gency inspectors shll certify the qulity nd cceptbility of the cookies in ccordnce with gency procedures which include selecting rndom smples of the cookies, evluting the smples for conformnce with the slient chrcteristics of this CID nd other contrctul requirements, nd documenting the findings on officil score sheets nd/or certifictes. In ddition, when required in the solicittion, contrct, or purchse order, gency inspectors will exmine the cookies for conformnce to the U.S. Stndrds for Condition of Food Continers (7 CFR Prt 42) in effect on the dte of the solicittion. 17

11. PACKAGING. Preservtion, pckging, pcking, lbeling, nd cse mrking shll be commercil unless otherwise specified in the solicittion, contrct, or purchse order. 12. USDA INSPECTION NOTES. When Section 10.4 is specified in the solicittion contrct, or purchse order, USDA certifiction shll include evlution of the qulity nd condition of the smples of cookies, nd complince with requirements in the following res: - Processing guidelines (Sec. 5). - Slient chrcteristics (Sec. 6). - Anlyticl requirements when specified in the solicittion, contrct, or purchse order (Sec. 7.1). When USDA nlyticl testing is specified, FGIS or AMS inspection personnel shll select smples nd submit them to the USDA, Science nd Technology Progrms (S&TP) lbortory for nlysis. - Pckging requirements (Sec. 11 or s specified in the solicittion, contrct, or purchse order). 13. REFERENCE NOTES. 13.1 USDA certifiction contcts. 13.1.1 Federl Grin Inspection Service. For USDA, FGIS certifiction, contct the Policy nd Procedures Brnch, Field Mngement Division, FGIS, Grin Inspection, Pckers nd Stockyrd Administrtion (GIPSA), USDA, STOP 3630, 1400 Independence Avenue, SW, Wshington, DC 20250-3630, telephone (202) 720-0277, Fx (202) 720-1015, or vi E-mil: ndrew.s.greenfield@usd.gov. 13.1.2 USDA certifiction, FDSS, Plnt Survey, nd PSA contct. For USDA certifiction, FDSS, Plnt Survey, nd PSA contct the Chief, Inspection Brnch, SCI, FV, AMS, USDA, STOP 0240, 1400 Independence Avenue, SW, Wshington, DC 20250-0240, telephone (202) 720-2482, Fx (202) 720-0393, or vi E-mil: Nthniel.Tylor@ms.usd.gov. 13.2 Anlyticl testing nd technicl informtion. For USDA technicl informtion on nlyticl testing, contct member of the Technicl Service Stff, S&TP, AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Wshington, DC 20250-0272, telephone (202) 720-5231 or vi E-mil: Aln.Post@ms.usd.gov or Ruihong.Guo@ms.usd.gov. 13.3 Sources of documents. 13.3.1 Source of informtion for nongovernmentl document is s follows: Copies of the AOAC Interntionl OMA my be obtined from: AOAC Interntionl, 481 18

North Frederick Avenue, Suite 500, Githersburg, MD 20877-2471, telephone (301) 924-7077. Internet ddress: http://www.oc.org for non-members nd http://www.eom.oc.org for members nd AOAC OMA subscribers. 13.3.2 Sources of informtion for governmentl documents re s follows: Applicble provisions of the U.S. Stndrds for Condition of Food Continers re contined 7 CFR Prt 42, the Generl Specifiction for Diry Plnts Approved for USDA Inspection nd Grding Service re contined in 7 CFR Prt 58 Subprt B, the Fir Pckging nd Lbeling Act re contined in 16 CFR Prts 500 to 503, nd the Federl Food, Drug, nd Cosmetic Act re contined in 21 CFR Prts 1 to 199. These documents my be purchsed from: Superintendent of Documents, New Orders, P.O. Box 979050, St. Louis, MO 63197-9000. Credit crd (Vis, MsterCrd, Discover/NOVUS, nd Americn Express) purchses my be mde by clling the Superintendent of Documents on (866) 512-1800, (202) 512-1800. These documents my lso be obtined free of chrge on the Internet t: http://www.gpo.gov/fdsys/browse/collectioncfr.ction?collectioncode=cfr. Copies of FDA s Guidnce for Industry: Food Producers, Processors, nd Trnsporters: Food Security Preventive Mesures Guidnce is vilble from: FDA, Center for Food Sfety nd Applied Nutrition (CFSAN) on the Internet t: http://www.fd.gov/food/guidnceregultion/guidncedocumentsregultoryinformtion /FoodDefense/ucm083075.htm Copies of this CID nd the U.S. Stndrds for Condition for Food Continers (7 CFR Prt 42) re vilble from: Chief, Stndrdiztion Brnch, SCI, FV, AMS, USDA, STOP 0240, 1400 Independence Avenue, SW, Wshington, DC 20250-0240, telephone (202) 720-5021, Fx (202) 690-1527, vi E-mil: CIDS@ms.usd.gov, or on the Internet t: http://www.ms.usd.gov/commercilitemdescription. Copies of this CID re lso vilble online t: ASSIST Online (https://ssist.dl.mil) or ASSIST Quick Serch (https://ssist.dl.mil/quickserch) or from the Stndrdiztion Documents Order Desk, Defense Logistics Agency (DLA) Document Services, Building 4D, 700 Robbins Avenue, Phildelphi, PA 19111-5094. Beneficil comments, recommendtions, dditions, deletions, clrifictions, etc., nd ny dt which my improve this document should be sent to: DLA Troop Support, ATTN: DLA - FTSA, 700 Robbins Avenue, Phildelphi, PA 19111-5092 or Fx (215) 737-2963, or vi E- mil: dscpsubsweb@dl.mil. 19

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES: Custodins DOJ - BOP HHS - NIH, FDA Army - GL USDA - FV Nvy - SA VA - OSS Air Force - 35 DLA - SS Review Activities PREPARING ACTIVITY: Army - MD, QM DLA - SS Nvy - MC (Project No. 8920-2013-001) NOTE: The ctivities listed bove were interested in this document s of the dte of this document. Since orgniztions nd responsibilities cn chnge, you should verify the currency of the informtion bove using the ASSIST Online dtbse t https://ssist.dl.mil. The U.S. Deprtment of Agriculture (USDA) prohibits discrimintion ginst its customers, employees, nd pplicnts for employment on the bses of rce, color, ntionl origin, ge, disbility, sex, gender identity, religion, reprisl, nd where pplicble, politicl beliefs, mritl sttus, fmilil or prentl sttus, sexul orienttion, or ll or prt of n individul's income is derived from ny public ssistnce progrm, or protected genetic informtion in employment or in ny progrm or ctivity conducted or funded by the Deprtment. (Not ll prohibited bses will pply to ll progrms nd/or employment ctivities.) If you wish to file Civil Rights progrm complint of discrimintion, complete the USDA Progrm Discrimintion Complint Form, found online t http://www.scr.usd.gov/complint_filing_cust.html, or t ny USDA office, or cll (866) 632-9992 to request the form. You my lso write letter contining ll of the informtion requested in the form. Send your completed complint form or letter to us by mil t U.S. Deprtment of Agriculture, Director, Office of Adjudiction, 1400 Independence Avenue, S.W., Wshington, D.C. 20250-9410, by fx (202) 690-7442 or emil t progrm.intke@usd.gov. 20

FOR DLA TROOP SUPPORT WEB POSTING DSCP-FTSA October 21, 2013 SUBJECT: Document Chnges to Commercil Item Description A-A-20295D, Cookies The following chnges re mde to subject document for ll current, pending, nd future procurements until the document is formlly revised or mended: Section 6.2, Finished product - delete rom throughout the entire section nd replce with odor. (215) 737-2961 or DSN 444-2961 my be contcted if dditionl informtion is required 21

FOR DLA TROOP SUPPORT WEB POSTING DSCP-FTSA December 2, 2013 MEMORANDUM FOR: SEE DISTRIBUTION SUBJECT: Document Chnges to A-A-20295D, Cookies The following chnges re mde to subject document for ll current, pending, nd future procurements until the document is formlly revised or mended: Section 7.1, Tble I, dd the following - Bke Style Flvor Type Moisture D, Sugr cookies - 3.5 (215) 737-2961 or DSN 444-2961 my be contcted if dditionl informtion is required. 22

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