FSC 8905 

A-A-20256A

August 14, 2007

SUPERSEDING

A-A-20256

July 16, 1997

COMMERCIAL ITEM DESCRIPTION

BEEF PATTY PRODUCTS, FULLY COOKED, 

 INDIVIDUALLY QUICK FROZEN

The U.S. Department of Agriculture (USDA) has authorized 

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers individually quick frozen (IQF), fully cooked beef patty products 

(beef patty products), packed in commercially acceptable containers, suitable for use by Federal, 

State, local governments, and other interested parties. 

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following:

- Type(s), shape(s), cooked weight(s), level(s) of fat, and type(s) of cook for beef patty 

products desired (Sec. 3). 

- Style(s), percentage(s) of rehydrated alternate protein products (APP), and flavor(s), for 

Type III and Type IV beef patty products desired (Sec. 3). 

- When IQF, fully cooked beef patty products need to meet child nutrition meal pattern 

requirements (CN labeling) (Sec. 3 and Sec.5). 

- When grill (char) marks placement are other than contractors option (Sec. 5). 

- When the age requirement at the time of delivery is other than specified (Sec. 5.3). 

- When analytical requirements are different than specified (Sec. 6.1). 

- When analytical requirements need to be verified (Sec. 6.4). 

- Manufacturer’s/distributor’s certification (Sec. 9.1) or USDA certification (Sec. 9.2). 

2.2 Purchasers may specify the following:

- Special labeling and packaging requirements (Sec. 10). 

3. CLASSIFICATION. The beef patty products shall conform to the classifications in the 

following list and shall comply with USDA, Food Safety and Inspection Service (FSIS), Meat 

METRIC 
A-A-20256A

2 

Inspection Regulation, (9 CFR Parts 301-350), the Food Standards and Labeling Policy Book, be 

manufactured under sanitary standard operation procedures (SSOP) (9 CFR Part 416), be in 

compliance with hazard analysis and critical control point (HACCP) system requirements (9 

CFR 417), and applicable State regulations. When applicable, the beef patty products shall 

comply with the USDA, Food and Nutrition Service (FNS), Child Nutrition Programs, National 

School Lunch Program regulation (7 CFR Part 210, Appendices A and C), which shall be 

specified in the solicitation, contract, or purchase order. 

Types, styles, percentages of rehydrated APP, flavors, shapes, cooked weights, level of fat, 

type of cook, and CN labeling.

Type I - Ground beef patties [beef and seasonings only] 

Type II - Beef patties [beef, seasonings, and phosphates] 

Type III - Beef patties [combination of ground beef and APP with seasonings]. Style(s) and 

 Flavor(s) shall be as specified by the purchaser.

Type IV - Lean beef patties [must comply with 9 CFR § 317.362 (e)(1)]. Style(s) and 

 Flavor(s) shall be as specified by the purchaser.

Type V - Other 

Style A - APP (granular or textured soy concentrate, the minimum percent protein in the 

 as-purchased state (not moisture free state) is 63.0 percent) 1/ 

Style B - APP (textured soy isolate, the minimum percent protein in the as-purchased state 

 (not moisture free state) is 85.0 percent) 1/

Style C - APP (textured soy flour, the minimum percent protein in the as-purchased state (not 

 moisture free state) is 49.8 percent) 1/

 Percentage of rehydrated APP 1 - Minimum of 18.0 percent and a maximum of 20.0 

 percent rehydrated APP 2/ 

 Percentage of rehydrated APP 2 - Minimum of 20.1 percent and a maximum of 30.0 

 percent rehydrated APP 2/ 

 Percentage of rehydrated APP 3 - Minimum of 30.1 percent and a maximum of 40.0 

 percent rehydrated APP 2/ 

 Percentage of rehydrated APP 4 - Minimum of 40.1 percent and a maximum of 50.0 

 percent rehydrated APP 2/ 

Style D - Cherries 

Style E - Dried plum puree 

Style F - Blueberries 

Style G - Other fruit 

1/ The APP used shall be identified by its common and usual name in the ingredient statement 

 per 21 CFR § 102.22. 
A-A-20256A

3 

2/ APP is fully hydrated when the amount of water added reduces the protein level to 18 

 percent. 

Flavor a - Flame broiled/grilled with seasoning 

Flavor b - Flame broiled/grilled without seasoning 

Flavor c - Hickory 

Flavor d - Mesquite 

Flavor e - Onion 

Flavor f - Beef and Onion 

Flavor g - Jalapeno 

Flavor h - Italian style patty with Italian style sauce 

Flavor i - Other 

Shape (1) - Round 

Shape (2) - Other 

Cooked weight (a) - 42.52 to 49.61 g (1.50 to 1.75 oz) 3/

Cooked weight (b) - 49.90 to 56.70 g (1.76 to 2.00 oz) 3/

Cooked weight (c) - 56.98 to 63.79 g (2.01 to 2.25 oz) 3/

Cooked weight (d) - 64.07 to 70.87 g (2.26 to 2.50 oz) 3/

Cooked weight (e) - 71.16 to 77.96 g (2.51 to 2.75 oz) 3/ 

Cooked weight (f) - 78.25 to 77.96 g (2.76 to 3.00 oz) 3/ 

Cooked weight (g) - 85.33 to 107.45 g (3.01 to 3.79 oz) 3/ 

Cooked weight (h) - 107.73 to 113.40 g (3.80 to 4.00 oz) 3/ 

Cooked weight (i) - Other 3/

3/ Do not specify cooked weight when specifying CN Labeling. 

Level of fat i) - Not to exceed 10.0 g fat per cooked serving 4/ 5/

Level of fat ii) - Not to exceed 15.0 g fat per cooked serving 4/ 5/

Level of fat iii) - Not to exceed 20.0 g fat per cooked serving 4/ 5/

Level of fat iv) - Not to exceed 25.0 g fat per cooked serving 4/ 5/

Level of fat v) - Not to exceed 30.0 g fat per cooked serving 4/ 5/

Level of fat vi) - Other 

4/ Do not specify level of fat for Type IV Lean beef patties. 

5/ On a cooked basis. 

Type of cook a) - Flamebroiled/charbroiled 

Type of cook b) - Grilled 
A-A-20256A

4 

When child nutrition meal pattern contribution information is required:

CN labeling (I) - 1.5 oz equivalent meat/meat alternate 6/ 7/

CN labeling (II) - 2.0 oz equivalent meat/meat alternate 6/ 7/

CN labeling (III) - 2.25 oz equivalent meat/meat alternate 6/ 7/

CN labeling (IV) - 2.5 oz equivalent meat/meat alternate 6/ 7/

CN labeling (V) - 2.75 oz equivalent meat/meat alternate 6/ 7/

CN labeling (VI) - Other 6/ 7/ 

6/ Do not specify CN labeling when specifying cooked weight. 

7/ When a CN label is specified, the beef patty products shall comply with USDA, FNS, Child 

Nutrition Programs, National School Lunch Programs regulations (7 CFR Part 210, 

Appendices A and C) and receives FNS final approval. 

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 assurance (Sec. 7). 

- Regulatory requirements (Sec. 8). 

- Quality assurance provisions: as specified by the purchaser (Sec. 9). 

5. SALIENT CHARACTERISTICS.

5.1 Raw ingredients.

5.1.1 Preparation. The beef patty products shall conform to the applicable provisions of the 

USDA, FSIS, Meat Inspection Regulations (9 CFR Parts 301-350), the Food Standards and 

Labeling Policy Book, be manufactured under sanitary standard operation procedures (SSOP) (9 

CFR Part 416), and be in compliance with hazard analysis and critical control point (HACCP) 

system requirements (9 CFR Part 417). 

5.1.2 Meat. The meat shall be free of bones, cartilages, prefemoral, popliteal, and prescapular 

and other exposed lymph glands, heavy connective tissue and the tendinous ends of shanks, 

shoulder clods, and knuckles. Beef deboned utilizing the Advanced Meat Recovery (ARM) 

system shall not be used, included but not limited to, head meat, cheek meat, and weasand meat. 

5.1.3 APP. When Type III and Type IV beef patty products are specified in the solicitation, 

contract, or purchase order, the APP used shall be identified by its common and usual name in 
A-A-20256A

5 

the ingredient statement. The APP shall be in accordance with the requirements of the USDA, 

FNS regulations (7 CFR Part 210, Appendix A). 

5.1.4 Seasonings. Seasoning shall be appropriate for the flavor specified in the solicitation, 

contract, or purchase order. The fully cooked beef patty products shall not contain monosodium 

glutamate. The seasoning blends shall not exceed the following microbiological standards: 

Aerobic (Standard) Plate Count Less than 50,000 per gram 

Yeast/Mold Less than 100 per gram 

E. coli Less than 3 per gram using the MPN (Most 

Probable Number) technique 

Salmonella Negative 

The manufacturer/distributor shall provide a Certificate of Conformance that the seasonings used 

meet the microbiological standards. 

5.1.5 Antioxidants and oxygen interceptors. Antioxidants and oxygen interceptors shall be 

used to retard rancidity in accordance with the provisions of 9 CFR § 424.21 (c). 

5.2 Cooked product.

5.2.1 Cooking. The beef patties shall be fully cooked in accordance with FSIS regulations. 

Unless otherwise specified in the solicitation, contract, or purchase order, the placement of grill 

(char) marks on the finished patties shall be at the option of the contractor. 

5.2.2 Appearance and color. The beef patty products shall have a normal appearance and color 

for the Type and Flavor of beef patty as specified in the solicitation, contract, or purchase order, 

not burnt, scorched, or undercooked (pink). 

5.2.3 Odor and flavor. The odor and flavor shall be characteristic of beef patty products 

specified in the solicitation, contract, or purchase order. There shall be no foreign odors or 

flavors such as, but not limited to, burnt, scorched, stale, rancid, or moldy. 

5.2.4 Foreign material. Determination of wholesomeness and acceptability with respect to the 

presence of foreign material (e.g.; glass, dirt, insect parts, hair, wood, or metal) shall be made by 

a FSIS employee. All ingredients shall be clean, sound, wholesome, and free from evidence of 

rodent or insect infestation. 

5.3 Age requirement. Unless otherwise specified in the solicitation, contract, or purchase 

order, the beef patty products shall be produced not more than 180 days prior to delivery, to the 
A-A-20256A

6 

purchaser. Age requirements for Department of Defense (DoD) procurements shall be specified 

in the solicitation, contract, or purchase order. 

5.4 Freezing. After cooking, the patties shall be individually quick frozen to an internal 

temperature of -12.2°C (10°F) or lower, prior to packaging. An interim cool-down and drain 

period may be allowed for cooked patties before entering the freezing chamber. After IQF, the 

patties shall be packaged and the internal temperature of the product must be -17.8°C (0°F) or 

lower at the time the patties are prepared for delivery. The IQF, fully cooked beef patty products 

shall be maintained at a temperature of -17.8°C (0°F) or lower during shipment. 

6. ANALYTICAL REQUIREMENTS.

6.1 Chemical and microbiological tolerances. Unless otherwise specified in the solicitation, 

contract, or purchase order, the IQF, fully cooked beef patty products shall comply with the 

following ranges and/or tolerances: 

 Fat Shall not exceed the purchaser selected range of fat 

 Aerobic (Standard) Plate Count Less than 50,000 CFU (Colony Forming Units) per 

gram 

 E. coli Less than 3 per gram using the MPN technique 

 Listeria monocytogenes Shall be negative 

 Salmonella Shall be negative 

 E. coli O157:H7 Shall be negative 

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 1.134 kg (2.5 lbs) per lot, prepared from subsamples 

drawn from randomly selected containers. Subsamples shall be a minimum of one beef patty 

product and shall contain the appropriate number of beef patty products to yield a 1.134 kg (2.5 

lbs) sample when composited. 

6.3 Test portion size. The test portions shall be derived from the composite sample specified in 

Sec. 6.2. The test portion size for testing Salmonella shall be 325 g (11.46 oz). The test portion 

size for testing Listeria monocytogenes shall be 25 g (0.88 oz). The test portion size for testing 

E. coli O157:H7 shall be 325 g (11.46 oz). 

6.4 Analytical testing. When specified in the solicitation, contract, or purchase order, analyses 

shall be made in accordance with the following Official Methods of Analysis of the AOAC 

International: 
A-A-20256A

7 

Test Method

Sample preparation 983.18(a) 

Fat 960.39, 976.21, or 985.15 8/

Aerobic (Standard) Plate Count 966.23 or 990.12 

E. coli 966.23, 966.24, 992.30, or 991.14 

Listeria monocytogenes 999.06, 2003.12, 2004.02, or 2004.03 

Salmonella 996.08, 986.35, 967.26, 2003.09, 2004.03 

E. coli O157:H7 996.09, 996.10, and 997.11 

8/ Use Method 983.18(a) for sample preparation of fat analysis. 

6.5 Test results. The test results for fat shall not exceed the stated level of fat by 20 percent. 

The test results for aerobic (standard) plate count shall be reported to the nearest 100 CFU per 

gram. The test results for E. coli shall be reported to the nearest MPN. The test results for

Listeria monocytogenes, Salmonella, and E. coli O157:H7 shall be reported as positive or 

negative. Any result not conforming to the analytical requirements shall be cause for rejection of 

the lot. 

7. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor shall certify that the beef patty products provided shall meet the salient characteristics

of this CID, conform to their own specifications, standards, and quality assurance practices, and 

be the same beef patty products offered for sale in the commercial market. The purchaser 

reserves the right to require proof of conformance.

8. REGULATORY REQUIREMENTS. The meat component and the finished product shall

originate and be produced, processed, and stored in compliance with all applicable provisions of 

the Federal Meat Inspection Act and regulations promulgated thereunder. The delivered beef 

patty products shall comply with all applicable Federal and State mandatory requirements and 

regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of the 

beef patty products within the commercial marketplace. When the beef patty products are used 

for the National School Lunch Program, the beef patty products must comply with all applicable 

provisions of the Child Nutrition Programs. When a CN label is specified, the label must be 

approved in its final format by FNS. 

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.1 or 9.2.

9.1 Manufacturer’s/distributor’s certification. When required in the solicitation, contract, or 

purchase order, the manufacturer/distributor will certify that the finished beef patty products 

distributed meets or exceeds the requirements of this CID. 
A-A-20256A

8 

9.2 USDA certification. When required in the solicitation, contract, or purchase order that 

product quality or acceptability or both be determined, the Meat Grading and Certification 

(MGC) Branch, Livestock and Seed Programs (LSP), Agricultural Marketing Service (AMS), 

Marketing and Regulatory Programs (MRP), USDA, shall be the certifying program. MGC 

graders shall certify the quality and acceptability of the beef patty products in accordance with 

MGC procedures which include selecting random samples of the beef patty products, evaluating 

the samples for conformance with the salient characteristics of this CID and other contractual 

requirements, and documenting the findings on official MGC score sheets and/or certificates. In 

addition, when required in the solicitation, contract, or purchase order, MGC graders will 

examine the beef patty products 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 9.2 is specified in the solicitation, 

contract, or purchase order, USDA certification shall include evaluation of the quality and 

condition of samples of beef patty products, and compliance with requirements in the 

following areas:

- Salient characteristics (Sec. 5.2, 5.3, and 5.4).

- Analytical requirements when specified in the solicitation, contract, or purchase order

(Sec. 6.4). When USDA analytical testing is specified, MGC grading personnel shall 

select samples and submit them to the appropriate contract laboratory for analysis. 

- Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purchase 

order). 

12. REFERENCE NOTES.

12.1 USDA certification contact. For USDA certification, contact the Customer Service 

Director, MGC Branch, LSP, AMS, USDA, Denver West Office Building 53, Suite 350, 

13952 Denver West Parkway, Lakewood, CO 80401, telephone (720) 497-2531, Fax (720) 

497-0571, or via E-mail: gradinginfo@usda.gov. 

12.2 Analytical testing and technical information. For USDA technical information on 

analytical testing, contact the MGC Branch, LSP, AMS, USDA, Denver West Office Building 

53, Suite 350, 13952 Denver West Parkway, Lakewood, CO 80401, telephone (720) 497-

2551, fax (720) 497-0571, or Warren Analytical Laboratory on (970) 475-0252, Fax. (970) 

351-6648.
A-A-20256A

9 

12.3 CN labeling contact. For CN labeling information, contact the Head, Technical 

Assistance Section, Child Nutrition Division, Food and Nutrition Service, 3101 Park Center 

Drive, Room 632, Alexandria, VA 22302, telephone (703) 305-2609 or on the Internet at : 

http://www.fns.usda.gov/cnd/cnlabeling. 

12.4 Sources of documents. 

12.4.1 Source of information for nongovernmental document is as follows:

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

AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877. 

Internet address: http://www.aoac.org. 

12.4.2 Sources of information for governmental documents are as follows:

Applicable provisions of the Child Nutrition Programs are contained in 7 CFR Parts 210, 220, 

225, 226, and Appendices A and C. The Meat Inspection Regulations are contained in 9 CFR 

Parts 301 to 350. The Sanitary Standard Operation Procedures (SSOP) are contained in 9 CFR 

Part 416. The HACCP systems requirements are contained in 9 CFR 417. These documents 

may be purchased from: Superintendent of Documents, New Orders, P.O. Box 371954, 

Pittsburgh, PA 15250-7954. Credit card (MasterCard or Visa) purchases may be made by 

calling the Superintendent of Documents on (202) 512-1800 or on the Internet at: 

http://www.gpoaccess.gov/nara/index.html. 

Copies of this CID, the United States Standards for Condition of Food Containers, and beneficial 

comments, recommendations, additions, deletions, clarifications, etc. and any data which may 

improve this CID are available from and/or provided to: Branch Chief, Processed Products 

Branch, Fruit and Vegetable Programs, AMS, USDA, STOP 0247, 1400 Independence 

Avenue, SW, Washington, DC 20250-0247, telephone (202) 720-9939, Fax (202) 690-0102, 

via E-mail: FQAStaff@usda.gov or on the Internet at: www.ams.usda.gov/fv/fvqual.htm. 

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/. 
A-A-20256A

10 

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Military Coordinating Activity DOJ - BOP 

 HHS - NIH, IHS 

 Army - GL USDA - FV 

 VA - OSS 

Custodians

 Army - GL PREPARING ACTIVITY:

 Navy - SA 

 Air Force - 35 USDA - FV 

Review Activities

 Army - MD, QM 

 Navy - MC 

 DLA - SS 

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 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.