1400 Independence Avenue, SW.

Room 3932-S

Washington, D.C. 20250-0201

Commodity Specification

Frozen Fruit

March 2012
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Frozen Fruit March 2012

Table of Contents

I. GENERAL.............................................................................................4

A. U.S. Standards.............................................................................................................. 4

B. Exceptions to U.S. Standards....................................................................................... 4

C. Product Origin.................................................................................4-5

D. Kosher Products........................................................................................................... 5

E. Packing Season............................................................................................................. 5

F. Shipment:...................................................................................................................... 5

G. Grade of Frozen Fruit:.................................................................................................. 5

H. Fill of Container:.......................................................................................................... 5

I. Packing, Labels and Packaging..............................................................6-8

J. Universal Product Codes (UPC).................................................................................... 8

K. Palletization Requirements ........................................................................................... 9

L. Shipment and Delivery..........................................................................9

II. INDIVIDUAL COMMODITY SPECIFICATIONS..........................................9

 A. Apple Slices.......................................................................................9

 B. Apricots.......................................................................................9-10

 C. Blackberries.....................................................................................10

 D Blueberries.......................................................................................10

 E. Blackberry Puree.................................................................................................... 10-12

 F. Red Raspberry Puree.............................................................................................. 12-13

 G. Cherries..................................................................................................................13-14

 H. Peaches................................................................................................................... 14-15

 I. Red Raspberries........................................................................................................... 15

 J. Strawberries ........................................................................................................... 15-16 

 K. Frozen Whole Cranberries........................................................................................... 16

III. INSPECTION........................................................................................16

 A. Requirements................................................................................................................ 16

 B. Certification.................................................................................................................. 17

 C. Procedures.................................................................................................................... 17

 D. Laboratory Tests........................................................................................................... 17
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IV. FAILURE TO MEET SPECIFICATIONS ................................................................... 17

V. EXHIBITS............................................................................................18

 Exhibit 1 Required Markings for Non-Commercial Shipping Containers ...................... 18

 Exhibit 2 Alternative Label for Shipping Containers...................................................... 19

 Exhibit 3 Sample Alternative Label for Shipping Containers......................................... 20

 Exhibit 4 Universal Product Codes.................................................................................. 21

 Exhibit 5 “Please Recycle” Symbol and Statement......................................................... 22

 Exhibit 6 “Corrugated Recycles” Symbol and Statement................................................ 23

 Exhibit 7 USDA Symbol ................................................................................................. 24
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I. General

A. U.S. Standards

Frozen fruit (product/commodity) produced under this Commodity Specification must 

meet the requirements specified in the applicable United States Standards for Grades of 

Frozen Fruit (U.S. Standards) effective on the date of the Solicitation/Invitation for Bid 

(IFB). The U.S. Standards are published separately and are incorporated herein and made 

a part of this Commodity Specification. 

B. Exceptions to U.S. Standards

Exceptions to the U.S. Standards for the Department of Agriculture (USDA) frozen fruit 

purchases are found in Section II, Individual Product Specifications, of this document. 

Additional exceptions may be specified in the applicable Solicitation/IFB. Any 

exceptions contained in the applicable Solicitation/IFB shall have precedence over the 

requirements contained herein, for that Solicitation/IFB only. 

C. Product Origin

1. Commodities delivered pursuant to this Commodity Specification shall have 

originated from crops that have been 100 percent grown, processed, and packed in 

the United States, its territories or possessions, the Commonwealth of Puerto 

Rico, or the Trust Territories of the Pacific Islands, (hereinafter referred to as the 

United States). See Section I.E. of the Master Solicitation.

2. If the contractor handles any commodity originating from sources other than the 

United States, the contractor must have a written plan to segregate the 

commodity. This segregation plan will include an identification and record 

system for all commodities to ensure they are completely segregated and cannot 

be used to fulfill purchase orders awarded by USDA. Such segregation plan must 

be made available, within 10 days of purchase order award, to representatives of 

the Agricultural Marketing Service (AMS). 

3. The contractor must maintain positive written documentation records evidencing 

100 percent domestic origin to the grower level. Contractors must also ensure 

that the documentation provided by any subcontractors demonstrates the same 

level of traceability. The burden of proof of compliance is on the contractor. 

Documentation may include load or warehouse storage receipts for raw product 

(i.e., bin tags), product blend (formulation) records, product coding explanations, 

finished product warehousing records, shipping or payment records, or other 

documentation or evidence that clearly establishes the product's domestic origin. 

4. Contractors must provide the domestic origin certification and supporting 

documentation records to representatives of the AMS Fruit and Vegetable 

Program, Processed Products Division (USDA Inspector) when requesting 

inspection service. USDA Inspectors will select and review at least one code for
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each purchase order or IDIQ contract to determine compliance with the Agency's 

domestic origin requirements. 

5. Such records must be available for review by the Government in accordance with 

FAR 52.214-26. In the event of an audit, AMS auditors will examine as many 

codes as is necessary to verify compliance.

6. Self-certifications by contractors and subcontractors will not be accepted.

7. Failure to observe this requirement may lead to suspension or debarment, 

purchase order termination, and penalties at Title 18, Section 1001 of the U.S. 

Code concerning falsification of information.

D. Kosher Products

Occasionally, purchase units will be identified on Solicitations/IFB as “Kosher Only” and 

will be so identified in the Solicitation/IFB. Offerors must not bid on these purchase 

units unless they are properly certified to produce Kosher products. Vendors must 

comply with the applicable dietary (KOSHER) laws as established by the “613 

COUNCIL OF KASHRUTH.”

Vendors receiving purchase order items identified as “KOSHER” must contact the Board 

of Jewish Education of Greater New York (BJENY) at telephone 646-472-5365 prior to

submitting a bid to certify compliance with the applicable dietary (kosher) laws.

A rabbinic supervisor will be sent by the BJENY to certify compliance with the 

applicable dietary (KOSHER) laws.

E. Packing Season 

All frozen fruit must be from the current packing season/crop year, unless otherwise 

specified in the applicable Solicitation/IFB. 

F. Shipment

Shipment of frozen fruit must be at 0 degrees F (plus or minus 10 degrees F).

G. Grade of Frozen Fruit:

All frozen fruit must be U.S. Grade A (as defined in the U. S. Standards) unless otherwise 

specified in Section II, Individual Product Specifications, herein or the applicable 

Solicitation/IFB.

H. Fill of Container:

1. Contractor must meet either the drained weight or the fill weight for the product 

as specified in the applicable U.S. Standards unless otherwise indicated herein. 

2. The average net weight must meet the net weight as printed on the label. 
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I. Packing, Labels, and Packaging

Commercial Packaging and Labeling

 1. Primary Containers 

a. Vendors have the option to use commercial labeling and packaging which 

meets all applicable FDA requirements and contains a code which allows 

traceability of the product in the event of a recall or they may use USDA 

packaging and labeling as specified in the Master Solicitation.

b. The processors’ own commercially acceptable “brand” labels may be used 

on all Solicitations/IFBs unless prohibited by the Solicitation. 

Distributors’ “brand” labels are not acceptable.

All products must be packed in new, commercially acceptable primary containers. 

Frozen fruit shall be packed only in the container size and type specified in the 

applicable Solicitation/IFB. The containers must be suitably code marked using 

the Julian date system so that the product can be identified with related inspection 

certificates.

2. Secondary Containers (case)

Primary containers shall be further enclosed within new, corrugated fiberboard 

cartons (cases) acceptable by common or other carriers for safe transportation to 

destinations. Case flaps, gaps, and other openings may not exceed 1 inch and 

must be fully sealed with tape. Tape must be clear and of commercially 

acceptable width and strength. The tape must extend at least two inches down the 

sides or ends. 

Mixing and matching of USDA and commercial labeling methods will not be 

acceptable.

Two or more different commercial labels are not allowed within a shipping unit 

(truckload).

USDA Packaging and Labeling

1. Primary Containers

All products must be packed in new, commercially acceptable primary containers. 

Frozen fruit shall be packed only in the container size and type specified in the 

applicable Solicitation/IFB. The cases must be suitably code marked so that the 

product can be identified with related inspection certificates.

a. Frozen Apricots, Frozen Freestone Peaches, and Frozen Strawberries (in 

individual serving sizes) must be packed in new primary containers. 

Primary containers are to be plastic type containers with a foil or plastic 

seal. The primary containers will contain the name of the product, 

ingredient statement, the net weight in ounces and kilograms, a keep 

frozen statement, and suitably code marked using the Julian date system.
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b. Frozen Freestone Peaches (in 2-pound containers) must be packed in new 

primary containers. Primary containers are to be plastic type containers 

with a foil seal or plastic seal, or heat sealed plastic bags. Identity coding 

must be on the cases and primary containers. The primary containers or 

lids will contain the name of the product, ingredient statement, the net 

weight in pounds and kilograms, and the following statement: Important -

Exposure to air may cause product browning - To Prevent Browning: 

1) Keep tub unopened until served. 2) Keep peach slices under syrup after 

opening. 3) Unused partial tubs of peaches can be stored in refrigerator if 

slices are kept under syrup.

2. Secondary Containers (cases)

a. The construction of shipping cases shall be adequate to withstand normal 

refrigerated shipping and cold storage, and shall meet the following 

requirements: 

Corrugated fiberboard construction, rated at a minimum of 275 pounds 

per square inch bursting strength for 30-pound cartons and 40 pound cases 

and 225 pounds PSI for 20 and 25 pound cases. 

b. Cases must be marked in such a manner that they contain all of the 

symbols, statements and information contained in Exhibit 1, "Required 

Markings for Shipping Containers". 

Cases may be marked by printing or stenciling or by preprinted selfadhesive stickers. Self-adhesive stickers must be affixed to the case in 

such a manner that they cannot be removed intact. 

Exact arrangement and adherence to font size is not required. The case 

markings must be clearly marked, easily read, and substantially the same 

as specified in Exhibit 1. 

Exhibit 2 shows an alternative placard that may be applied to a new, corrugated 

fiberboard case acceptable by common or other carriers for safe transportation to 

destinations. This placard must be affixed to the case in such a manner that they 

cannot be removed intact. 

Cases must have the recycling statement shown in Exhibit 5, "Please Recycle" 

Symbol and Statement or Exhibit 6, "Corrugated Recycles" Symbol and 

Statement. 

 a. Frozen Cherries, RTP, regular pack, must be packed in new 30-pound 

plastic containers. They will have a snap-on lid.

b. Frozen Cherries, RTP, IQF, must be packed in plastic bags closed with a 

tying device or folded in a commercially acceptable manner. The plastic 

bags shall be further enclosed in corrugated fiberboard containers. 

c. Frozen Freestone Peaches must be packed in new 20-pound corrugated 

carton with a plastic bag heat sealed (barrier pack) in the box.
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d. Frozen Freestone and Frozen Apricots (in individual serving sizes), 

identify coding must be on the cases and primary containers.

e. Frozen Strawberries, 11.5+1, must be packed in new 30-pound plastic 

containers with snap lids.

f. Single Strength Seedless Purees, must be packaged in new clean FDA 

approved, food grade plastic or steel frozen food containers. Five and 

three-fourths pounds of puree will be packed per food container.

Labels and Case Markings

The following statement must be clearly printed on the exterior of all frozen 

cases: "Important -Keep Frozen.– Exposure to air may cause product browning. 

To minimize product browning, limit thawing time to 3 hours at room 

temperature."

Tape Sealing of Shipping Containers

Shipping cases of frozen products must be sealed by plastic tape in lieu of glue. 

The tape must be sufficient width and strength that is used commercially to be 

acceptable by common carriers for safe transportation to destinations. The tape 

must extend down the sides or ends at least two inches. A tape of the see-through 

type shall be used.

Labels and Case Markings (Except 4 oz. or smaller)

The containers, labels, cases, and case markings shall meet the United States 

Standards for Condition of Food Containers (7 CFR Part 42) except that the Flap

(b) section Table VI- Rigid and Semi-rigid Containers-Defects-Flap (b) is waived 

provided that the flap gap does not exceed 1 inch and the flaps are fully taped.

Shipping cases for frozen products shall be printed or stenciled as shown in 

Exhibit "2". The Universal Product Code (UPC) bar code must be placed on the 

frozen labels and on shipping cases. See Exhibit "4" for details. The net weight 

must be expressed in metric as well as avoirdupois units.

J. Universal Product Codes (UPC)

Contractor UPC’s are acceptable for primary containers of product shipped utilizing 

commercial labels and/or secondary fiberboard cases enclosing commercially labeled 

product. 

Primary label and shipping container Universal Product Codes for USDA products are 

listed in Exhibit 4. The Contractor’s UPC is not acceptable. The primary container UPC 

must be positioned on the label as shown in Exhibit 1. The shipping container UPC must 

be marked on the case as shown in Exhibit 2. 
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K. Palletization Requirements

1. Pallets

Products must be on 48 X 40 inch, non-reversible, flush stringer, and partial fourway entry. New pallets must be good quality wood. Used pallets must be No.1 

hardwood or its equivalent in new softwood. Broken or damaged pallets are 

unacceptable. If pallet exchange is desired, the contractor shall arrange for pallet 

exchange with consignees. USDA is in no way responsible for arrangement of 

pallet exchange.

2. Unitization

Each delivery unit of frozen fruit must be unitized. Shipping cases must be 

stacked and secured from top to bottom, so that each container and layer of 

containers becomes an integral part of the pallet. Either stretch wrapping with 

plastic film or “lock ‘n pop” is acceptable. The palletized product must be loaded 

in the conveyance in such a way that will prevent shifting and damage to the 

containers of product. 

L. Shipment and Delivery

1. Quantity Tolerance

 Contractor will be allowed a tolerance on the final delivery of plus or minus 50

cases of each product, from each shipping point named in the purchase order.

II. Individual Commodity Specifications

A. Apple Slices

1. Grade: U.S. Grade A.

2. Style: Sliced.

3. Type of Pack: Individually Quick Frozen (IQF).

3. Net Weight: 30 pounds per case.

4. Sulfites cannot be substituted for ascorbic acid and citric acid.

B. Apricots

1. Grade: U.S. Grade A.

2. Style: Sliced.

3. Pack Formula:The fruit shall be packed into a syrup at a ratio of 5+1 fruit to 

sugar, resulting in a final average Brix measurement of 60 degrees. Ascorbic acid 

and citric acid may be added.

4. Net Weight:
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a. 20 pounds per box**

b. 32 pound plastic containers

c. 40 pounds per box

Frozen Apricots in Individual Serving Sizes

1. Grade: U.S. Grade A.

2. Style: Diced (3/8 to 1⁄2 inch).

3. Individual Net Weight: 4.5 ounces per cup. 

96 cups per case.

4. Size of Primary Container: Individual portion serving cups. Cups 

must show Julian date.

5. Pack Formula: The fruit shall be packed into a syrup at a ratio of 

5+1 fruit to sugar, resulting in a final average Brix measurement of 

60 degrees or composed of apricot puree. Ascorbic acid and citric 

acid may be added.

6. There shall be No cooked product of any kind used.

**Containers: must be packed in new 20-pound cartons of food grade quality in 

compliance with the Food Additives Regulations of the Federal Food and Drug 

Administration, with a vacuum-sealed plastic bag (barrier pack) in the box.

C. Blackberries

1. Grade: U.S. Grade B or better, except U.S. Grade A for defect.

2. Style: Individually Quick Frozen (IQF).

3. Variety: Sweet: Marion, Kotata, Black Diamond

 Tart: Silvan, Chester, Evergreen

4. Net Weight: 30 pounds per case.

D. Blueberries

1. Grade: U.S. Grade B or better.

2. Variety: Cultivated or native (as specified in the Solicitation/IFB).

3. Net Weight: a. 30 pounds per case.

b. 30 pounds per case (12/2.5 lb.).

c. 24 pounds per case (8/3 lb.).

E. Blackberry Puree

1. Grade: Made from frozen blackberries, U.S. Grade B or Better for 

Manufacturing. The blackberry puree shall be produced from U.S. Grade B or 

Better for Manufacturing blackberries as determined in accordance with the 

requirements of the United States Standards for Grades of Frozen Berries. 
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2. Inspection: Inspection/grading of the frozen blackberries shall be performed by 

representatives of the AMS, Fruit and Vegetable Program, Processed Products 

Division (PPD) prior to the blackberries being processed into puree. PPD will 

inspect/grade the puree to ensure the quality of the puree produced is in accordance 

with the requirements of the individual Solicitation/IFB and the commodity 

specifications. 

Pasteurized processed puree will be accepted in lieu of inspection prior to

processing if the puree is in accordance with all other requirements of the individual 

Solicitation/IFB and commodity specifications as determined by PPD. 

 

3. Variety: Evergreen or Marion

4. Color: the blackberry pulp shall be reasonably bright and the typical

reddish purple to dark purple color of ripened blackberries.

5. Flavor and Aroma: the flavor and aroma of the pulp will be characteristic of the 

blackberry types, tart, free from fermentation and any off flavors or odors.

5. Brix

The minimum single strength berry puree Brix will be as stated below for each 

berry type, with no sugar or water added, measured by refractometer.

Blackberries, Evergreen: 10.5 degrees

Blackberries, Marion: 10.0 degrees

7. pH Range:

Blackberries, Evergreen: 3.2 to 4.0

Blackberries, Marion: 2.9 to 3.6

8. The puree shall be processed and packed in accordance with good manufacturing 

practices, under strict sanitary conditions. The berries will be finished by passing 

them through one or more finishing machines with the final screen opening not to 

exceed 0.033 inches. The puree will be packaged as specified below, frozen 

immediately and kept frozen at 0 degrees F to –10 degrees F. 

9. Absence of Defects:

The finished puree shall be practically free of defect material; not more than 3 

pieces of brown, black, green or other discolored tissue including seeds that is 

readily noticeable in a 16-ounce sample unit. They shall not include more than 1 

piece that is over 3/16 inch in any dimension.

10. Consistency:

The consistency of the single strength, seedless puree will be fairly thick and 

reasonably smooth with a slight amount of free liquid at the edge of the mass. 

Product may flow fairly quickly on a tray tilted to a 30-degree angle but should 

exhibit not watery quality.
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11. Howard Mold Count: The mold count as determined by the Howard Method will 

not exceed an average of 30 percent positive fields, with a maximum of 37 percent 

positive fields for any individual count.

12. Analytical Requirements: Analytical and microbiological requirements for 

blackberry puree shall comply with the following:

Aerobic (Standard) plate count Less than 50,000 per gram in any 

Sample.

Yeast Less than 10,000 Colony Forming 

Units (CFU) per gram.

Mold Less than 10,000 CFU per gram.

Coliform Less than 100 per gram using the 

MPN (Most Probable Number) 

technique. 

E coli Less than 3 per gram using the MPN

technique. 

Salmonella Negative per 25 grams.

F. Red Raspberry Puree

1. Grade: Made from frozen raspberries, U.S. Grade B or Better for Manufacturing. 

The red raspberry puree shall be produced from U.S. Grade B or Better for 

Manufacturing raspberries as determined in accordance with the requirements of the 

United States Standards for Grades of Frozen Raspberries. 

2. Inspection: Inspection/grading of the frozen raspberries shall be performed by 

representatives of the AMS, Fruit and Vegetable Program, Processed Products 

Division (PPD) prior to the raspberries being processed into puree. PPD will 

inspect/grade the puree to ensure the quality of the puree produced is in accordance 

with the requirements of the individual Solicitation/IFB and the commodity 

specifications.

Pasteurized processed puree will be accepted in lieu of inspection prior to 

processing if the puree is in accordance with all other requirements of the individual 

Solicitation/IFB and commodity specifications as determined by PPD.

3. Color: the red raspberry pulp shall be reasonably bright, red to reddish purple color 

typical of ripened red raspberries.

4. Flavor and Aroma: the flavor and aroma of the pulp will be characteristic of red 

raspberry, tart, free from fermentation and any off flavors or odors. 

5. Brix: The minimum single strength berry puree Brix will be as stated below for 

each berry type, with no sugar or water added, measured by refractometer 8.0

degrees.

6. pH Range: 2.9 to 3.7.
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7. The puree shall be processed and packed in accordance with good manufacturing 

practices, under strict sanitary conditions. The berries will be finished by passing 

them through one or more finishing machines with the final screen opening not to 

exceed 0.033 inches. The puree will be packaged as specified below, frozen 

immediately and kept frozen at 0 degree F to –10 degree F.

8. Absence of Defects:

The finished puree shall be practically free of defect material; not more than 3 

pieces of brown, black, green or other discolored tissue including seeds that is 

readily noticeable in a 16-ounce sample unit. They shall not include more than 1 

piece that is over 3/16 inch in any dimension.

9. Consistency: The consistency of the single strength, seedless puree will be fairly 

thick and reasonably smooth with a slight amount of free liquid at the edge of the 

mass. Product may flow fairly quickly on a tray tilted to a 30-degree angle but 

should exhibit not watery quality.

10. Howard Mold Count: The mold count as determined by the Howard Method will 

not exceed an average of 30 percent positive fields, with a maximum of 37 percent 

positive fields for any individual count

11. Analytical Requirements: Analytical and microbiological requirements for 

raspberry puree shall comply with the following:

Aerobic (Standard) plate count Less than 50,000 per gram in any 

Sample.

Yeast Less than 10,000 Colony Forming 

Units (CFU) per gram.

Mold Less than 10,000 CFU per gram.

Coliform Less than 100 per gram using the 

MPN (Most Probable Number) 

technique. 

E coli Less than 3 per gram using the MPN

technique. 

Salmonella Negative per 25 grams.

G. Cherries

1. Grade: U.S. Grade B or better, except U.S. Grade A for Pit Score.

2. Pit Score: A tolerance of not more than one pit per 160 ounces is permitted.

3. Type of Pack: Regular 5+1 or Individually Quick Frozen (IQF).

4. Variety: Red, Tart, Pitted (RTP). 

5. Net Weight: Regular: • One-thirty pound plastic container. 

30 pounds per container

• Twelve-two and a half pound clear bags 
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per box (12/2 1⁄2-lb). 30 pounds per

container.

IQF: • One-forty pound plastic container.

40 pounds per container.

• Twelve-two and a half pound clear bags 

per box (12/2 1⁄2-lb). 30 pounds per 

container.

6. Nutrition: Must be fully ripe for natural antioxidants benefit.

7. 100 percent cherry juice, one-gallon plastic containers.

H. Peaches

1. Types of Frozen Peaches:

a. 20 Pound Frozen Sliced Freestone Peaches

1. Grade: U.S. Grade A. Character shall be category II, Firm ripe – except 

may include 20 percent soft ripe fruit. Mushy peaches will not be 

allowed.

2. Style: Sliced.

3. Variety: Yellow Freestone.

4. Net Weight: 20 pounds per case.

 5. Pack Formula: 11.5+1 (by weight) fruit to sugar ratio. 

 The packing media may consist of: syrup, peach puree, dry 

 sugar, ascorbic acid, or citric acid.

b. Frozen Freestone Peaches in Individual Serving Sizes

1. Grade: U.S. Grade B or better, except for U.S. Grade A for defects.

2. Style: Diced (3/8 to 1/2 inch).

3. Variety: Yellow Freestone.

4. Individual Net Weight: 4.4 ounces per cup. 96 cups per case.

5. Size of Primary Container: Individual portion serving cups. Cups must

show Julian date.

6. Pack Formula: The pack ration must be 11.5+1 fruit to sugar ratio packing 

 media is sugar, syrup, ascorbic acid and citric acid, or juice.

 The packing media must be 5.5 + 1 fruit to sugar ratio where the packing 

 media is 45° brix syrup and may also be composed of peach puree, sugar,

 ascorbic acid and citric acid.

7. There shall be No cooked product of any kind used.

8. The Average Drained Weight shall be a minimum of 55 percent of the net 

weight. 
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c. Two-pound (2-pound) Frozen Sliced Freestone Peaches

1. Grade: U.S. Grade A, except Grade B for Character.

2. Style: Sliced.

3. Pack Formula: The pack ratio must be 11.5+1 fruit to sugar ratio where

 the packing media is sugar, syrup, ascorbic acid and citric acid, or juice.

 The packing media must be 5.5 + 1 fruit to sugar ratio where the packing 

 media is 45° brix syrup composed of peach puree, sugar, ascorbic acid 

 and citric acid.

4. Variety: Yellow Freestone.

5. Net Weight: 24 pounds per case. 12/2-pound cartons per case.

I. Red Raspberries

1. Grade: U.S. Grade A.

2. Style: Individually Quick Frozen (IQF).

3. Net Weight: 25 or 30 pounds per case, as specified in the Solicitation/IFB.

J. Strawberries

1. Grade: U.S. Grade A.

2. Style: Frozen Whole.

3. Type of Pack: Individual Quick Frozen (IQF)

4. Size: Medium (over 5/8 inch to units that will pass through a 2 inch diameter 

circle in any direction).

5. Net Weigh: 30 pounds per case.

6. Mold Count: should be in accordance with FDA requirements.

7. Frozen Strawberries, IQF, the average net weight of the case shall be no less than

30 pounds and individual case shall weigh less than 29.4 pounds.

 a. Strawberries (11.5 + 1)

1. Grade: U.S. Grade A.

2. Style: Sliced.

3. Net Weight:

a. 24 pounds per case

Size: 12/2 pound plastic tubs ***

b. 30 pounds per pail/case

c. 39 pounds per case

Size: 6/6.5 pound plastic tubs ***

4. Fruit/Sugar Ratio: 11.5 + 1.
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b. Frozen Strawberries in Individual Serving Sizes

1. Grade: Equivalent to U.S. Grade A based on tolerances established in the 

US Standards for Grades for Frozen Strawberries, sliced style.

2. Style: Diced (3/8 to 1/2 inch).

 3. Individual Net Weight: 4.5 ounces per cup. 96 cups per case.

4. Size of Primary Container: Individual portion serving cups. Cups must show 

Julian date.

5. Pack Formula: The pack ratio must be 11.5+1 fruit to sugar ratio where the 

packing media is sugar, syrup, ascorbic acid and citric acid, or juice. The packing 

media must be 5.5 + 1 fruit to sugar ratio where the packing media is 45 degrees 

Brix syrup and may also be composed of strawberry puree, sugar, ascorbic acid 

and citric acid.

7. There shall be No cooked product of any kind used.

8. The primary containers or lids will contain the name of product, ingredient 

statement, the net weight in pounds and kilograms, and a keep frozen statement. 

Identity coding must be on the cases and primary container. 

 9. Product must meet FDA Defect Action Level.

10. USDA Inspection shall be made during on-line production or repacking of the 

product.

11. Drained Weight: a minimum of 60 percent.

K. Frozen Whole Cranberries

1. Grade: U.S. Grade B or better.

2. Net Weight: 40 pounds per container.

3. Nutrition: Must be fully ripe for natural antioxidants benefit.

III. Inspection 

A. Requirements

Representatives of the AMS, Fruit and Vegetable Program, Processed Products Division

(USDA Inspector) must perform the inspection and checkloading. See section X of the

Master Solicitation. The cost of inspection, samples taken for inspection, mailing of 

review samples submitted for evaluation, and any chemical analysis required for 

testing shall be for the account of the Contractor.

Inspection of frozen products must be performed not more than 60 days prior to 

shipment. Whether each lot offered meets the product and container requirements of the 

purchase order must be determined on the basis of representative sample units. 

Representative sample units will be graded according to the Regulations Governing 

Inspection and Certification of Frozen Fruits and Vegetables and Related Products (7 

C.F.R. Part 52), and United States Standards for Condition of Food Containers (7 C.F.R. 

Part 42.140), effective on the date of the Solicitation/IFB.
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B. Certification

Subject to (See section X of the Master Solicitation) the acceptability of the quality, 

weight, packaging, and checkloading of the product must be evidenced by certificates 

issued by the USDA Inspector.

No product shall be shipped unless the USDA Inspector informs the Contractor that a 

designated lot is acceptable. Notice by the USDA Inspector that a designated lot 

scheduled for shipment does not meet requirements of the purchase order shall constitute 

rejection of such lot.

C. Procedures

The Contractor must give the USDA Inspector at least 7 days advance notice when 

scheduling inspection service. Prior to sampling, the Contractor must furnish the USDA 

Inspector with a list of codes and the approximate number of cases per code. 

Contractors are encouraged to submit requests for inspection in writing with verifiable 

receipt notice, such as fax log, to alleviate possible mis-communication.

D. Laboratory Tests

The Contractor must allow 14 calendar days after product sampling for laboratory tests 

(when required) to be completed and returned.

IV. Failure to Meet Specifications

Any lot which fails applicable specifications prescribed herein will be rejected as not 

acceptable for delivery. If any lot of frozen fruit fails to meet the product or packaging 

requirement, the Contractor may request in writing that USDA accept delivery of the lot. 

USDA may, at its option, accept delivery, provided that the purchase price is the 

purchase order price less a discount, to be determined by the Contracting Officer.
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V. EXHIBITS

Exhibit 1

Required Markings for Non-Commercial Shipping Containers

ALL PRINTING TO BE IN BLACK INK

BOTH SIDE PANELS BOTH END PANELS_____

PRODUCT NAME PRODUCT NAME

1/ PURCHASE ORDER NO. 3/

2/

4/

USDA SYMBOL 5/

KEEP FROZEN

 

Product name must be printed or stenciled on a separate line in letters at least three-fourths inch 

high, and all other information must be in letters less than three-fourths inch but at least threeeighths inch high. The USDA Food Symbol must be printed, stamped, or labeled and be of 

sufficient size to stand out prominently. Case markings must be limited to case codes and those 

contained in this Exhibit.

1/ Insert any additional product style, pack, packing media, or further definition as applicable; 

(i.e. IQF, Yellow, Cut, Chopped, etc.).

2/ Insert the size and number of packages per case, i.e. 30 pound, 6/5 pound bags, 20 pound

3/ Insert Purchase order number.

4/ Insert name of Packer and Packer's Address - City, State, and Zip Code. This information 

can be placed on the end panels or the side panels.

5/ Insert Universal Product Code (see Exhibit "4").

Recycle symbols and statements can be placed on bottom panels (Exhibit “5” and “6”)
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Frozen Fruit March 2012

 Exhibit 2

Alternative Label for Shipping Containers

(Includes all Required Information)

Product Name

Style

Packing Media

Size/Number per case

Purchase Order Number xxxxx

Packed by: ABC Growers

Any Town, CA 99999

KEEP FROZEN

1234567891012345678910
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Exhibit 3

Sample Alternative Label for Shipping Containers

Frozen Peaches

Sliced

20 pounds

Purchase Order Number xxxxx

Packed by: ABC Growers

Any Town, CA 99999

KEEP FROZEN

1 11 07 15001 01434 1
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Exhibit 5

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
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Frozen Fruit March 2012

Exhibit 6

“Corrugated Recycles” Symbol and Statement
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Frozen Fruit March 2012

Exhibit 7

USDA Symbol