APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR CANNED 

PINK SALMON

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

Room 2628 S-Bldg, Phone: (202) 692-0342

Supersedes: FPPS for Canned Pink Salmon March 2015 –

changes from previous requirements in blue

Effective: April 2016

Approved by CMS

Date Issued: 05/01/08

Date Revised: 04/28/16

100 ITEM DESCRIPTION

110 Canned Pink Salmon – Twenty-four (24) 14-3⁄4 ounce cans (immediate 

container) per shipping container. 

200 CHECKLIST OF REQUIREMENTS

201 Product shall be produced by facilities operating in accordance with the 

applicable Food and Drug Administrative (FDA) regulations, the U.S. 

Department of Commerce (USDC) Seafood Inspection Program, and the 

current year’s Salmon Control Plan. For information regarding Seafood 

Inspection, see the following web site address: 

http://www.seafood.nmfs.noaa.gov/ 

210 FISH FLESH / PRODUCT CHARACTERISTICS

211 Domestic Origin of Fish Flesh - Only pink salmon produced in the United 

States shall be used. United States produced pink salmon shall be 

manufactured from pink salmon landed by American flagged vessels, and be 

completely processed in the United States, its territories, possessions, Puerto 

Rico, or the Trust Territories of the Pacific Islands and shall be of the 

following specie and style:

211.1 Specie - Oncorhynchus gorbuscha (pink).

211.2 Style – Regular (skin and bones included).

212 Product Characteristics 

212.1 Color shall be pink to buff.

212.2 Texture shall be moderately firm to slightly soft.
Approved by CMS

Date Issued: 05/01/08

Date Revised: 04/28/16 2

212.3 Color of oil shall be pink to light yellow.

213 Sodium content shall not exceed 270 mg / 63 g basis. 

214 Objectionable Materials – In accordance with 21 CFR 161.170(a)(3), the 

contractor shall assure that the salmon product is processed from fish 

prepared by removing the head, gills, and tail, and the viscera, blood, fins, 

and damaged or discolored flesh to the greatest extent practicable in 

accordance with good manufacturing practice. Product accept/reject criteria 

shall be in accordance with 50 CFR 260.61.

220 PREPARATION FOR DELIVERY

221 Cans and Cases - Individual cans of salmon shall have a net weight of 14-3⁄4

ounces. Twenty-four (24) cans shall be unitized to a net weight of 22-1⁄8

pounds.

222 All cans shall be unitized into cases by packing into new fiberboard shipping 

containers, placing on fiberboard trays with plastic shrink wrap or plastic 

shrink wrap only. Only one size and style of unitized cases may be offered in 

an individual delivery unit. 

223 All product shall be stacked on new or well-maintained pallets and palletized 

with shrink wrap plastic, unless otherwise specified in the invitation. Pallet 

loads shall be stacked in a manner that minimizes the overhang of the 

shipping containers over the edges of the pallets and exposes each shipping 

container’s principal display panel to facilitate certification examinations.

224 Labeling – Both immediate and shipping containers shall be labeled to 

include all information required by USDC regulations and the following AMS 

requirements:

224.1 Cans – All cans shall bear a code that is traceable to production 

establishment, production lot and date and back to the source of the 

harvested salmon to ensure compliance with domestic origin requirements. 

224.1.1 All cans of Kosher Pink Salmon shall include the registered Kashrut 

certification symbol of the certification agent.

224.2 Shipping Containers1/ – Commercially marked shipping containers shall

include the following information:

224.2.1 Purchase order number.

224.2.2 A traceability code that identifies the processing establishment, production 

date and production lot.

1/The information in Section 224.2 may be printed directly on the shipping container, or printed on labels applied to 

the shipping container.
Approved by CMS

Date Issued: 05/01/08

Date Revised: 04/28/16 3

224.2.3 Nutrition facts panel based on requirements in 21 CFR 101.9 Nutrition 

Labeling of Food.

224.2.4 The appropriate product name and material number listed in the table below 

for each of the items.

Item Material Number 

Canned Pink Salmon 110563

Canned Pink Salmon - Kosher 110580

224.2.5 Ingredient declaration (including single ingredient products).

224.2.6 An allergen statement in a format which complies with the Food Allergen 

Labeling and Consumer Protection Act (FALCPA) for any product which 

contains milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, soy or 

wheat; e.g. Allergen: This product contains ______.

224.2.7 All shipping containers of Kosher Pink Salmon shall include the registered

Kashrut certification symbol of the certification agent. 

230 DELIVERED PRODUCT

231 Delivery Unit - Each delivery unit shall consist of 1,520 cases with a net 

weight of 33,630 pounds. 

232 Sealing - All products shall be delivered to AMS destinations under seal. 

Seals shall be serially numbered, barrier-type and meet the American Society 

for Testing and Materials (ASTM) standards (F-1157-04) and/or the 

International Organization for Standards (ISO) 17712-2010. Seals shall be 

1⁄8th-inch diameter cable, high-security bolt, or equivalent.

300 ACCEPTANCE AND CERTIFICATION

310 The USDC Seafood Inspector shall certify acceptable product and set forth 

on either: 1) a lot inspection certificate, 2) a Certificate of inspection, or 3) a 

Memorandum Report of Inspection and a Certificate of Loading, as 

appropriate, the following:

311 Purchase Order Number/Purchase Order Line Item Number;

312 Sales Order Number/Sales Order Number Line Item Number;

313 Destination of shipment and shipping date;

314 Material Number and Material Description;

315 Can (traceability) code(s) and the month and year of production;
Approved by CMS

Date Issued: 05/01/08

Date Revised: 04/28/16 4

316 Count of shipping containers and total projected net weight of product in each 

lot;

317 Count of shipping containers and total projected net weight per delivery unit;

318 Identity of car or truck (car numbers and letters, seals, truck license, etc.);

319 Count and projected net weight verified.

400 PRODUCT ASSURANCE

401 Product shall be produced by facilities operating in accordance with all 

applicable FDA regulations, the USDC Seafood Inspection Program, and the 

current year’s Salmon Control Plan. All manufacturing facilities used in 

fulfilling USDA contracts shall be a USDC Approved Establishment (Hazard 

Analysis and Critical Control Point (HACCP) Quality Management Plan 

(QMP), Integrated Quality Assurance (IQA) and Resident Inspector Plant) 

operating in accordance with all applicable regulations.

410 WARRANTY AND COMPLAINT RESOLUTION

411 Warranty – The contractor shall guarantee that the product complies with all 

 specification requirements, production plan declarations, and provisions set 

 forth in the Master Solicitation and Supplement.

412 Complaint Resolution – Customer complaint resolution procedures shall be 

developed by the contractor. These procedures shall include: a point of 

contact, investigation steps, intent to cooperate with AMS, and product 

replacement or monetary compensation. The procedures shall be used to 

resolve product complaints from recipient agencies or AMS.

420 NON-CONFORMING PRODUCT

421 The contractor shall have documented procedures that assure nonconforming product identification, segregation, and disposition in order to 

prevent misuse and that nonconforming product is not delivered to USDA. 

The plan shall address 1) control and segregation of non-conforming product, 

2) removal of any USDA markings, and 3) disposition of non-conforming 

product, including vendor documentation of final disposition (e.g., diverted to 

commercial production, cooked or destroyed).