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October 22, 2008

COMMERCIAL ITEM DESCRIPTION 

SURIMI SEAFOOD PRODUCTS, PASTEURIZED, REFRIGERATED OR FROZEN

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

 the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers pasteurized, refrigerated or frozen surimi seafood products (surimi 

seafood products), packed in commercially acceptable containers, suitable for use by the Federal, 

State, local governments, and other interested parties. 

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following: 

 - Type(s), style(s), form(s), and packaging(s) required (Sec. 3). 

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

 - When analytical requirements need to be verified (Sec. 6.2). 

 - Manufacturer’s/distributor’s product assurance (Sec. 7). 

 - Manufacturer's/distributor's certification (Sec. 9.2) or U.S. Department of Commerce 

(USDC) certification (Sec. 9.3). 

 - Product examination (Sec. 9.4). 

2.2 Purchasers may specify the following: 

 - Manufacturer’s quality assurance (Sec 9.1). 

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

3. CLASSIFICATION. The surimi seafood products shall conform to the following list which 

shall be specified in the solicitation, contract, or purchase order.

Types, styles, forms and packaging. 

Type A - Refrigerated 

Type B - Frozen 

Style I - Filament (Sheets) 

Style II - Extruded (Solid) 

Style III - Molded 

FSC 8905 

 METRIC 
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Form a - Flakes 

Form b - Chunks 

Form c - Shreds 

Form d - Combination of forms a, b, and/or c 

Form e - Sticks (legs) 

Form f - Molded shapes 

Form g - Nuggets 

Form h - Other 

4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's 

products shall meet the requirements of the: 

 - Salient characteristics (Sec. 5). 

 - Analytical requirements: as specified by the purchaser (Sec. 6). 

 - Manufacturer's/distributor's product assurance (Sec. 7). 

 - Regulatory requirements (Sec. 8). 

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

 - Packaging requirements other than commercial: as specified by the purchaser (Sec. 10). 

5. SALIENT CHARACTERISTICS.

5.1 Processing. The surimi block and surimi seafood products shall be prepared in accordance 

with 21 CFR Part 110, Current Good Manufacturing Practice, 21 CFR Part 123, Fish and Fishery 

Products, and the surimi seafood products shall be commercially pasteurized, ready-to-use. The 

surimi content (fish content) must be a minimum of 37 percent (33 percent) of the raw product 

formulation in order to meet a minimum of 35 percent (31 percent) of the finished product 

formulation. The surimi content of the raw product formulation can be verified by (1) a 

processor’s submission of a Certificate of Conformance (Sec. 9.2) and/or (2) USDC certification 

(Sec. 9.3). 

5.2 Raw product.

5.2.1 Raw ingredients. All raw ingredients shall be clean, wholesome, and free of any foreign 

materials such as, but not limited to, animal excreta or infestation, chemicals, glass, metal, 

plastic, or wood, which could harmfully affect or contaminate the product. In addition, all 

ingredients used to make surimi must be Food and Drug Administration approved food additives 

or substances that are generally recognized as safe (GRAS). 

5.2.2 Raw surimi blocks. The raw surimi blocks shall be in good condition; i.e., exposed 

surfaces shall be of a color typical of Pacific white fish (Alaska Pollock, Pacific Cod, and/or 

Pacific Whiting), which have been properly stored and handled. Surimi blocks shall show no 

more than slight discoloration due to dehydration and aging. Surimi blocks shall be free of odors 
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of decomposition or contamination, and/or show no evidence of having been defrosted and 

refrozen or other evidence of mishandling. 

5.2.3 Additional ingredients. The surimi seafood products may contain starch, protein 

additives, texturizing agents, sweeteners, salt, colorants, oils, emulsifiers, seasonings, natural 

flavorings, artificial flavorings, and other seafood ingredients, such as but not limited to, crab, 

lobster, scallop, shrimp, or salmon.

5.3 Finished product. 

5.3.1 Foreign material. The surimi seafood products shall be free of any foreign material such 

as, but not limited to, animal excreta or infestation, chemicals, glass, metal, plastic, or wood, 

which could harmfully affect or contaminate the product. 

5.3.2 Odor and flavor. The surimi seafood products shall be free of any odors and/or flavors of 

decomposition or contamination such as, but not limited to, sour or rancid, or other odors and/or 

flavors of decomposition. The surimi seafood products shall have an odor and flavor typical of 

surimi seafood products. 

5.3.3 Texture. The surimi seafood products shall be moist, firmly textured and have good 

cohesion typical of surimi seafood products. 

5.3.4 Color. The surimi seafood products shall have a slightly off-white to white body color and 

may have an orange to red surface coating color typical of surimi seafood products. 

5.3.5 Skin. The surimi seafood products shall be reasonably free of skin (black specks). 

6. ANALYTICAL REQUIREMENTS. 

6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or 

purchase order, analytical requirements for the surimi seafood products shall be as follows: 

 Moisture Not more than 78.0 percent 

 Protein Not less than 7.0 percent 

 Salt Not more than 2.0 percent 

 Starch Not more than 10.0 percent 

6.2 Product verification. When USDC verification of analytical requirements is specified in 

the solicitation, contract, or purchase order, the following procedures will be followed. 

6.2.1 Sampling procedures. USDC inspection service will select the number of product 

containers based on agency inspection service sampling procedures and plans. 
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6.2.2 Samples. Analytical testing for moisture, protein, salt, and starch shall be performed on a 

composite sample from a single lot. The composite sample shall be 680 g (24 oz). The 

minimum number of 12 sample units shall be used for deriving the composite sample. The 

sample units shall represent all the codes selected for product evaluation. Equal amounts of 

product will be taken from each selected sample unit and from each code. If the sample size is 

too small to provide for sampling all codes, more sample units may be selected with less product 

taken from each package. Samples for moisture, protein, salt, and starch shall be derived from 

finished product. 

6.3 Analytical testing. Analytical testing shall be in accordance with the following methods 

from the Official Methods of Analysis of the AOAC International. 

Test Method

 Moisture 950.46, 985.14 

 Protein 981.10, 984.13, or 992.15 

Salt 937.09, 976.18, or 976.19 

Starch 958.06 

6.4 Test results. The test results for moisture, protein, salt, and starch shall be reported to the 

nearest 0.1 percent. Any test result not conforming to the analytical requirements shall be cause 

for rejection of the lot. 

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

7.1 The manufacturer/distributor shall certify that the surimi seafood products provided shall 

meet the salient characteristics of this CID, conform to their own specifications, standards, and 

quality assurance practices, and be the same surimi seafood products for sale in the commercial 

market. The purchaser reserves the right to require proof of conformance. 

7.2 When specified in the solicitation, contract, or purchase order, the manufacturer/distributor 

shall warrant that the surimi seafood products provided shall comply with all specification 

requirements, technical proposal declarations, and provisions set forth in the solicitation, 

contract, or purchase order. All customer complaint resolution procedures shall be included in 

the technical proposal. These procedures shall include: a point of contact, investigation steps, 

intent to cooperate with the purchaser, and product replacement or monetary compensation. The 

procedures will be used to resolve product complaints from the recipient agencies or the 

purchaser. 

8. REGULATORY REQUIREMENTS. The delivered surimi seafood products shall comply 

with all applicable Federal, State, and local mandatory requirements and regulations relating to 

the preparation, packaging, labeling, storage, distribution, and be the same surimi seafood 
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products offered for sale within the commercial marketplace. Delivered surimi seafood products 

shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act, the 

Fair Packaging and Labeling Act, and regulations promulgated thereunder. The surimi seafood 

products shall comply with the allergen labeling requirements of the Federal Food, Drug, and 

Cosmetic Act. 

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.2 or 9.3; (9.1 is 

optional when 9.2 is specified). The USDC requires 9.1 when 9.3 is specified. 

9.1 Manufacturer’s quality assurance. When required in the solicitation, contract, or purchase 

order, the product manufacturer shall be required to have their facilities inspected by USDC and 

be eligible for listing in the USDC publication “USDC Participants List for Firms, Facilities and 

Products.” (USDC sanitation inspections verify that, at the time of the inspection, the 

manufacturer demonstrated their ability to meet rigid standards of sanitation and are capable of 

producing safe, wholesome surimi seafood products).

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

purchase order, the manufacturer/distributor will certify that the finished surimi seafood products 

meets or exceed the requirements of this CID. 

9.3 USDC certification. When required in the solicitation, contract, or purchase order that 

product quality or acceptability or both be determined, USDC shall be the certifying agency. 

USDC Consumer Safety Officers or Inspectors shall certify the quality and acceptability of the 

surimi seafood products in accordance with USDC procedures which include selecting random 

samples of the packaged surimi seafood products, evaluating the samples for conformance with 

the salient characteristics of this CID and other contractual requirements, and documenting the 

findings on official USDC score sheets and/or certificates. Dependent on the solicitation, 

contract, or purchase order, USDC may certify product under Type I (continuous inspection), 

Integrated Quality Assurance (IQA), HACCP, or lot inspection procedures. In addition, when 

required in the solicitation, contract, or purchase order, USDC Consumer Safety Officers or 

Inspectors will examine the surimi seafood products for conformance to the United States 

Standards for Condition of Food Containers (7 CFR Part 42) pending the revision of Standards to 

include vacuum packaging. 

9.4 Product examination. When required in the solicitation, contract, or purchase order, USDC 

shall conduct the following product examinations. All sampling for inspection and determination 

of acceptability shall be done in accordance with provisions set forth in the latest versions of the 

American National Standards Institute, ANSI/ASQ Z1.4. Defects found during inspection shall 

be classified in accordance with Tables II through IV at the inspection levels acceptable quality 

levels (AQLs) as shown below. AQLs shall be expressed in defects per hundred units. The lot 

size shall be expressed as the number of primary packages. 
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TABLE I. Inspection levels and acceptance numbers

Table Inspection level 1/ AQL 

 Major Minor 

II S3 ---- 6.5 

III S3 1.5 ---- 

IV S3 1.5 10.0 

1/ Sample shipping containers shall be selected randomly on a proportionate basis from not less 

than 90 percent of the codes listed in a lot. In the event that the referenced levels result in a 

sample size that is too small to provide for sampling 90 percent of the codes in a lot, a level 

sufficiently large to accommodate this requirement shall be selected. Not more than one 

primary container per shipping container shall be examined for the defects within the tables 

listed in Table I. 

The sample unit for USDC Inspection is the contents of one package. For sampling purposes, the 

maximum lot size will be the quantity of product produced on a single line during an eight hour 

production shift. The lot size may be reduced by the USDC Consumer Safety Officer or 

Inspector if necessary. If a plant operates two or more lines under inspection simultaneously, the 

products from each line will be inspected as separate lots. Also, if a plant wishes to extend the 

processing day beyond a normal eight hour shift, the product produced after the end of the eight 

hour shift will be inspected as a new lot. For labeling and identification purposes, production 

lots shall be numbered in sequence. For purposes of lot identification, a code change will be 

necessary when a shift concludes or a new shift begins. 

If a plant operates more than one line under inspection, it may be necessary to assign a Consumer 

Safety Officer or Inspector to each line. This is to enable the Consumer Safety Officer or 

Inspector to have sufficient time to perform a sanitation inspection, examination for product 

characteristics, condition of container examination, etc. and still have sufficient time to observe 

the materials being processed to ensure their suitability for processing. 

The contractor shall obtain a USDC Certificate of Inspection which state(s) the product meets all 

requirements of this CID. 
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TABLE II. Examination for net weights 2/, 3/, 4/ 

Category Defect 

Minor 

101 A single primary package that is less than the specified net weight.

2/ Failure of lot average net weight to meet specified net weight shall be basis for rejection of 

entire lot. 

3/ Report results to the nearest 0.1 g (0.01 oz). 

4/ Net weight shall be determined in accordance with USDC National Oceanic and Atmospheric 

Administration (NOAA) Handbook 50, Surimi CID Instructions. 

TABLE III. Examination for vacuum requirements 5/ 

Category Defect 

Major 

101 Insufficient vacuum or evidence of leakage.

5/ Insufficient vacuum or evidence of leakage in a refrigerated product shall be basis for 

rejection of the entire lot. 

TABLE IV. Product defects

Category Defect 

Critical Major Minor

1 Presence of foreign materials such as, but not limited to, 

animal excreta or infestation, chemicals, glass, metal, 

plastic, or wood, which could harmfully affect or 

contaminate the product. 6/

2 Presence of flavors and/or odors of decomposition or 

contamination such as, but not limited to, sour or rancid, or 

other flavors and/or odors of decomposition. 6/ 
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TABLE IV. Product defects (continued)

Category Defect 

Critical Major Minor

 101 Presence of objectionable flavors or odors such as, but not 

limited to, burnt, scorched, overcooked, stale, or other 

objectionable flavors or odors. 7/

 102 Texture not moist and/or firm or does not have good 

cohesion. 

 103 Type, style, form, or packaging, not as specified in contract.

 201 Body color not off-white to white and/or when applicable, 

surface coating not orange to red. 

202 Presence of skin (black specks) throughout product.

6/ Any critical defects will be basis for rejection of the entire lot. 

7/ Do not include flavors and/or odors of decomposition or contamination. 

10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be 

commercial unless otherwise specified in the solicitation, contract, or purchase order. 

11. USDC INSPECTION NOTES. When Sec. 9.3 is specified in the solicitation, contract, 

or purchase order, USDC certification shall include evaluation of the quality and condition 

of samples of packaged surimi seafood products, and compliance with requirements in the 

following areas: 

 - Salient characteristics (Sec 5). 

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

(Sec. 6.2). When USDC analytical testing is specified, USDC inspection personnel shall 

select samples and submit them to the USDC National Seafood Inspection Laboratory 

(Pascagoula, MS) for analysis. 

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

order). 

12. REFERENCE NOTES. 
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12.1 USDC certification contact. For USDC certification, contact the nearest USDC Seafood 

Inspection Region Office listed below. 

Northeast Region Inspection Office Southeast Region Inspection Office 

NOAA Fisheries NOAA Fisheries 

55 Great Republic Drive 9887 4th Street North, Suite 220 

Gloucester, MA 01930 St. Petersburg, FL 33702 

Telephone 978-281-9228 Telephone 727-570-5383 

Fax 978-281-9134, 978-281-9125 Fax 727-570-5387 

Western Region Inspection Office 

NOAA Fisheries 

7600 Sand Point Way N.E. 

Building 32, Room 286A 

Seattle, WA 98115 

Telephone 206-526-4259 

Fax 206-526-4265

12.2 Technical information and analytical testing. For USDC technical information and 

analytical testing, contact the Technical Services Branch, USDC Seafood Inspection 

Program, NOAA Fisheries, 55 Great Republic Way, Gloucester, MA 01930, telephone 

(978) 281-9386, or via E-mail: Jane.E.Fox-Dobson@noaa.gov. 

12.3 Sources of documents.

12.3.1 Sources of information for nongovernmental documents are as follows: 

Copies of the Official Methods of Analysis of the AOAC International, either printed or on CDROM versions, may be obtained from: AOAC International, 481 North Frederick Avenue, 

Suite 500, Gaithersburg, MD 20877, telephone (301) 924-7077. Internet address: 

www.aoac.org. 

Copies of the latest version of ANSI/ASQ Z1.4 Sampling Procedures and Tables for Inspection 

by Attributes, may be obtained from: American Society for Quality, 600 North Plankinton 

Avenue, Milwaukee, WI 53201, telephone (800) 248-1946. Internet address: www.asq.org. 
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12.3.2 Sources of information for governmental documents are as follows:

Applicable provisions of: the Fair Packaging and Labeling Act are contained in 16 CFR Parts 

500 to 503 and the Federal Food, Drug, and Cosmetic Act are contained in 21 CFR Parts 1 to 

199. These documents may be purchased from. Superintendent of Documents, New Orders, 

P.O. Box 371954, Pittsburgh, PA 15250-7954. Credit card (Visa, MasterCard, 

Discover/NOVUS, and American Express) purchases may be made by calling the 

Superintendent of Documents on (866) 512-1800, (202) 512-1800 or on the Internet at: 

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

Copies of FDA, Center for Food Safety and Applied Nutrition, Fish and Fisheries Products 

Hazards and Controls Guidance are available on the Internet at: 

http://www.cfsan.fda.gov/~comm/haccp4.html. 

Copies of “USDC Participants List for Firms, Facilities and Products” or other information 

regarding policy and procedures of the USDC Seafood Inspection Program are available from: 

NOAA Fisheries, Documentation Approval and Supply Services Section, 3207 Frederic 

Street Suite B, PO Drawer 1207, Pascagoula, MS 39568-1207, telephone (228) 762-1892, 

Fax (228) 769-1436, or on the Internet at: http://seafood.nmfs.noaa.gov/publications.htm.

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

available from: Branch Chief, PPB, FVP, AMS, USDA, STOP 0247, 1400 Independence 

Ave., SW, Washington, DC 20250-0247, telephone (202) 720-9939, Fax (202) 690-1527, via 

E-mail: FQAStaff@usda.gov or on the Internet at: www.ams.usda.gov/FQAS.

Beneficial comments, recommendations, additions, deletions, clarifications, etc., and any data 

which may improve this document should be sent to: Jane E. Fox Dobson, NOAA Fisheries, 

USDC Seafood Inspection Program, Technical Services Branch, 55 Great Republic Drive, 

Gloucester, MA 01930, telephone (978) 281-9386, FAX (978) 281-9134, or via E-mail: 

Jane.E.Fox-Dobson@noaa.gov. 

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/.
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MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Military Coordinating Activity DOJ - BOP 

 HHS - NIH, HIS, FDA 

 Army - GL USDA - FV 

 VA - OSS 

Custodians

 Army - GL PREPARING ACTIVITY:

 Navy - SA USDC - NOAA 

 Air Force - 35 

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.