Marketing and

Regulatory

Programs

Agricultural

Marketing

Service

Specialty

Crops

Program

Specialty 

Crops 

Inspection

Division

Commodity Specification 

for Frozen Fruit

June 2017
SCI Division Commodity Specifications Frozen Fruit

Effective Date: June 2017 Page 2 of 27

 

 Table of Contents

Section Page No.

I. General .................................................................................................................................... 4

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

B. Exceptions to the U.S. Standards and/or or Commercial Item Description................... 4

C. Product Origin ................................................................................................................ 4

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

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

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

G. Grades of Frozen Fruit ................................................................................................... 6

H. Fill of Container ............................................................................................................. 6

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

J. Universal Product Codes (UPC)..................................................................................... 7

K. Palletization Requirements............................................................................................. 7

L. Shipment and Delivery....................................................................................................8

II. Individual Commodity Specifications.................................................................................. 8

A. Apple slices .................................................................................................................... 8

B. Apricots.......................................................................................................................... 8

C. Blackberries.................................................................................................................... 9

D. Blueberries...................................................................................................................... 9

E. Blackberry Puree .......................................................................................................... 10

F. Red Raspberry Puree .................................................................................................... 11

G. Cherries ........................................................................................................................ 13

H. Peaches......................................................................................................................... 13

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

J. Strawberries.................................................................................................................. 15

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

L. Mixed Berry Cup...........................................................................................................17

III. Inspection and Checkloading.............................................................................................. 17

A. Requirements................................................................................................................ 18

B. Certification.................................................................................................................. 18

C. Procedures.................................................................................................................... 18

D. Laboratory Tests........................................................................................................... 18

E. Failure to Meet Specifications............................................................................................. 18

V. Exhibits.................................................................................................................................. 19

Exhibit 1....................................................................................................................................... 20
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Required Markings for Non-Commercial Shipping Containers............................................ 20

Exhibit 2....................................................................................................................................... 21

Alternative Label for Shipping Containers ........................................................................... 21

Exhibit 3....................................................................................................................................... 22

Sample Alternative Label for Shipping Containers .............................................................. 22

Exhibit 4....................................................................................................................................... 23

Universal Product Codes....................................................................................................... 23

Exhibit 5....................................................................................................................................... 25

“Please Recycle” Symbol and Statement .............................................................................. 25

Exhibit 6....................................................................................................................................... 26

“Corrugated Recycles” Symbol and Statement..................................................................... 26

Exhibit 7....................................................................................................................................... 27

USDA Symbol....................................................................................................................... 27
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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 the U.S. Standards and/or or Commercial Item Description

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

frozen fruit purchases and/or Commercial Item Description are found in Section II, 

Individual Commodity 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.

1. Order of Precedence

The contract will incorporate the Master Solicitation including: the 

applicable IFB; the applicable Commodity Specification and/or Supplement; the 

Contractor’s offer; and the Purchase Order. If the contract documents are 

inconsistent or contradictory, the following order of precedence will prevail: IFB, 

Master Solicitation, Amendments to Commodity Specifications, Commodity 

Specifications and/or Supplement(s).

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., F. 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 
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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 Specialty Crops Program, 

Specialty Crops Inspection (SCI) Division (USDA Inspector) when requesting 

inspection service. USDA Inspectors will select and review at least one code for 

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, USDA solicits offers to sell KOSHER products. Such products 

are identified on the solicitation with the letter “K” incorporated into the 

WBSCM material descriptions. Vendors must comply with the applicable

dietary (KOSHER) laws as established by the “613 COUNCIL OF 

KASHRUTH” in the production of these commodity products. Vendors must

not bid on these purchase units unless they can be properly verified.

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 manufacturing the commodity product to arrange for

certification of 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).
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G. Grades of Frozen Fruit

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

otherwise specified in the applicable Solicitation/IFB.

H. Fill of Container

1. Contractor must meet the net 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 and

Individual Commodity Specification Section II.

I. Packing, Labels and Packaging

1. Primary Containers 

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

which meets all applicable FDA requirements (link to: FDA Food Labeling 

Regulations and contains a code which allows traceability of the product in the 

event of a recall. Retail labels must meet minimum requirements as specified in the 

Master Solicitation and minimum FDA labeling requirements shown below.

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.

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

containers 

Minimum FDA labeling requirements are:

• Statement of identity, or name of the food 

• Net quantity statement 

• Ingredient statement 

• Manufacturer or distributor location statement 

• Allergen declaration (if product contains a major allergen) 

• A “Keep Frozen” statement 

• Contains a code which allows traceability of the product in the event of a 

recall

d. For containers with net weight of 3 pounds or less. 

• Product will be packed in poly bags and effectively sealed so as not to 

leak when thawed 
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• Product labeling/packaging shall also have at least 2 colors other than 

black and/or white and a visual representation of the product if the 

container is not clear

• Suitably code marked so that the product can be identified with related 

inspection certificates

2. Secondary Container (case) and Markings 

• 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) 

• For institutional/foodservice pack sizes (larger than 3 lbs. net weight) 

minimum labeling information listed above must appear on the secondary 

container if not included on the primary packing 

• The construction of shipping cases shall be adequate to withstand normal 

refrigerated shipping and cold storage

• 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 

• Markings for Non-Commercial Shipping Containers must meet 

requirements of Exhibit 1 

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.

K. Palletization Requirements
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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 canned vegetables 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).

4. Net Weight –

a. 30 pounds per case.

b. 30 pounds per case (12/2.5) pound bags.

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

B. Apricots

1. Grade – U.S. Grade A.

2. Style – Sliced.
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3. Pack Formula – The fruit shall be packed into 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 –

a. 20 pounds per case.

b. 32 pound plastic containers.

c. 40 pounds per case.

d. 30 pounds per case (6/5 lb. bags).

Frozen Apricots 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) or machine-pitted.

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

suitable code marking.

5. Pack Formula – The fruit shall be packed into 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.

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 –

a. Sweet – Marion, Kotata, Black Diamond.

b. 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).
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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.).

d. (TBD) pound poly lined tote bin.

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.

2. Inspection – Inspection/grading of the frozen blackberries shall be performed by 

representatives of the AMS, Fruit and Vegetable Program, Specialty Crops 

Inspection (SCI) Division prior to the blackberries being processed into puree. The 

SCI 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.

3. 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 the 

SCI Division.

4. Variety – Evergreen or Marion.

5. Color – The blackberry pulp shall be reasonably bright and the typical reddish

purple to dark purple color of ripened blackberries.

6. 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.

7. Brix – The minimum single strength berry puree Brix will be stated below for

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

a. Blackberries, Evergreen – 10.5 degrees.

b. Blackberries, Marion – 10.0 degrees.

8. pH Range –

a. Blackberries, Evergreen – 3.2 to 4.0.

b. Blackberries, Marion – 2.9 to 3.6.

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

finished puree 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.

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:

a. Aerobic (Standard) plate count – Less than 50,000 per gram in any sample.

b. Yeast – Less than 10,000 Colony Forming Units (CFU) per gram.

c. Mold – Less than 10,000 CFU per gram.

d. Coliform – Less than 100 per gram using the MPN (Most Probable

Number) technique.

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

f. 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, Specialty Crops

Inspection (SCI) Division prior to the raspberries being processed into puree. SCI 

will inspect/grade the puree to ensure the quality of the puree produced is in 
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accordance with the requirements of the individual Solicitation/IFB and the

commodity specifications.

3. 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 

SCI.

4. Color – The red raspberry pulp shall be reasonably bright, red to reddish purple

color typical of ripened red raspberries.

5. 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.

6. 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.

7. pH Range – 2.9 to 3.7.

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 degree F to –10

degree F.

9. Absence of Defects – The finished puree shall be practically free of defect

material; not more than three 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 one 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.

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

raspberry puree shall comply with the following:
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a. Aerobic (Standard) plate count – Less than 50,000 per gram in any sample.

b. Yeast – Less than 10,000 Colony Forming Units (CFU) per gram.

c. Mold – Less than 10,000 CFU per gram.

d. Coliform – Less than 100 per gram using the MPN (Most Probable

Number) technique.

e. 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 

a. Red Tart, Pitted (RTP) - Regular 5+1 or Unsweetened Individually Quick 

Frozen (IQF) as specified in IFB/Solicitation.

b. Sweet Cherries, Pitted, Unsweetened - IQF only.

5. Net Weight 

a. Regular - (RTP) 

i. One 30-pound plastic container. 30 pounds per container.

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

30 pounds per container.

b. IQF - (RTP)

i. One 40-pound plastic container. 40 pounds per container.

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

30 pound per container.

c. IQF - (Sweet Cherries)

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

per container.

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

H. Peaches

20 Pound Frozen Sliced Freestone Peaches
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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.

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).

ii. 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 degrees 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. Average Drained Weight – Shall be a minimum of 55 percent of the net weight.

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 

degrees brix syrup composed of peach puree, sugar, ascorbic acid and citric acid.
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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

a. IQF Frozen Whole

b. IQF Frozen Sliced

i. Slice size (approximately 3/8 to 1⁄2 inch) 

ii. Net Weight – 6/5 pound poly bags as specified in IFB/Solicitation

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 Weight – 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.

Strawberries (11.5 + 1)

1. Grade – U .S. Grade A.

2. Style – Sliced.

3. Net Weight –

a. 24 pounds per case

i. Size – 12/2 pound plastic tubs.

b. 30 pounds per pail/case
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c. 39 pounds per case

i. Size – 6/6.5 pound plastic tubs.

4. Fruit/Sugar Ratio – 11.5 + 1 (when required).

Frozen Strawberries in Individual Serving Sizes

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

Standards for Grades of 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 be suitably 

code marked.

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.

or,

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.

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

7. 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 containers.

8. Product must meet FDA Defect Action Level.

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

product.

10. Drained Weight – Shall be a minimum of 60 percent.

K. 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.
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L. Mixed Berry Cup 

Individual Serving (11.5 + 1)

1. Grade 

a. Blueberries – U.S. Grade B or better – Variety – Cultivated or native (as 

specified in the Solicitation/IFB). 

b. Strawberries - Equivalent to U.S. Grade A based on tolerances established 

in the U.S. Standards for Grades of Frozen Strawberries, sliced style. 

2. Style 

a. Blueberries – IQF whole. 

b. Strawberries –IQF diced (approximately 3/8 to 1/2 inch). 

3. Proportion of ingredients: 50% Whole Blueberries and 50% Diced Strawberries 

(by weight) - Tolerance of proportions: (+ or –) 10%. 

4. Individual Net Weight - 4.0 ounces per cup, 96 cups per case. 

5. Size of Primary Container - Individual portion serving cups. Cups must be suitably 

code marked so that the product can be identified with related inspection 

6. 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, 

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. Identity coding must be on the cases and primary containers. 

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 – Shall be a minimum of 60 percent of net weight.

III. Inspection and Checkloading
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A. Requirements

Representatives of the AMS, Specialty Crops Program, Specialty Crops Inspection (SCI)

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.

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 miscommunication.

D. Laboratory Tests

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

required) to be completed and returned. 

E. Failure to Meet Specifications

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

acceptable for delivery. If any lot of canned vegetables 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.
SCI Division Commodity Specifications Frozen Fruit

Effective Date: June 2017 Page 19 of 27

 

V. Exhibits
SCI Division Commodity Specifications Frozen Fruit

Effective Date: June 2017 Page 20 of 27

 

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 the last 5 digits of 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”)
SCI Division Commodity Specifications Frozen Fruit

Effective Date: June 2017 Page 21 of 27

 

Exhibit 2

Alternative Label for Shipping Containers

(Includes all Required Information)

 Product Name

Style Style

 Packing Media

 Size/Number per case

Purchase Order Number xxxxx Purchase Order Number xxxxx

Packed by: ABC Growers

Any Town, CA 99999

KEEP FROZEN

1234567891012345678910
SCI Division Commodity Specifications Frozen Fruit

Effective Date: June 2017 Page 22 of 27

 

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
SCI Division Commodity Specifications Frozen Fruit

Effective Date: June 2017 Page 23 of 27

 

Exhibit 4

Universal Product Codes

Frozen Fruit WBSC

Material Primary container Secondary Container

Apple Slices (30-lbs.) 100258

 

1 07 15001 00258 4 

Apple Slices (12/2.5-lbs) 110470 7 15001 10470 0 1 07 15001 10470 7 

Apricots (20-lb.) 100259 1 07 15001 00259 1

Apricots (96/4.5 oz. cups) 100261 7 15001 100261 7 1 07 15001 00261 1

Apricots, IQF (6/5 lb) 110862 7 15001 10862 3 1 07 15001 10862 0

Blackberries (30-lb.) 100245 1 07 15001 00245 1

Cultivated Blueberries (30-

lb.) 100244 1 07 15001 00244 7

Cultivated Blueberries 

(12/2.5 lb.) 100263 7 15001 00263 9 1 07 15001 00263 8

Native Blueberries (30-lb.) 100243 1 07 15001 00243 0

Native Blueberries (8/3 lb.) 100242 7 15001 00242 4 1 07 15001 00242 3

Evergreen Blackberry Puree 

(6/5-3/4) 100251 7 15001 00251 8 1 07 15001 00251 5

Marion Blackberry 

Puree(6/5-3/4) 100252 7 15001 00252 5 1 07 15001 00252 2

RTP Cherries, IQF (40-lb.) 100237 1 07 15001 00237 9

RTP Cherries, IQF 

(l2/2.51b.) 100236 7 15001 00236 5 1 07 15001 00236 2

Sweet Cherries, IQF (12/2.5

lb) 110872 7 15001 10872 2 1 07 15001 10872 9

Cranberries, Whole Frozen 

(40 lb.) 100262 1 07 15001 00262 1

Mixed Berry Cup (96/4.0 

ounce cup) 110859 7 15001 10859 3 1 07 15001 10859 0

Peaches. Freestone (2-lb) 100238 1 07 15001 00238 6

Peaches, Freestone (20-lb) 100239 1 07 15001 00239 3

Peaches, Freestone (96/4.4 

oz.

cups)

100241 7 15001 00241 1 1 07 15001 00241 6

Peaches, Freestone (96/4.4 

oz.

cups) Kosher

110056 7 15001 10026 4 1 07 15001 00056 6

Red Raspberries (25-lb.) 100248 1 07 15001 00248 5

Red Raspberry Puree (6/5-

3/4 lb) 100250 7 15001 00250 1 1 07 15001 00250 8

Strawberries (30-lb.) 100253 1 07 15001 00253 9

Strawberries (30-lb. plastic) 100254
SCI Division Commodity Specifications Frozen Fruit

Effective Date: June 2017 Page 24 of 27

 

Strawberries (96/4.5 oz. 

cups) 100256 7 15001 00256 3

Strawberries, Whole, IQF 

(6/5 lb) 110846 7 15001 10846 3 1 07 15001 10846 0

Strawberries, Sliced, IQF 

(6/5 lb) 110860 7 15001 10860 9 1 07 15001 10860 6
SCI Division Commodity Specifications Frozen Fruit

Effective Date: June 2017 Page 25 of 27

 

Exhibit 5

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
SCI Division Commodity Specifications Frozen Fruit

Effective Date: June 2017 Page 26 of 27

 

Exhibit 6

“Corrugated Recycles” Symbol and Statement
SCI Division Commodity Specifications Frozen Fruit

Effective Date: June 2017 Page 27 of 27

 

Exhibit 7

USDA Symbol