Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

May 2013

AMENDMENT NO. 1

SUPPLEMENT 211 TO AMS MASTER SOLICITATION

PURCHASE OF FROZEN BEEF PRODUCTS

FOR DISTRIBUTION TO CHILD NUTRITION AND

OTHER FEDERAL FOOD AND NUTRITION PROGRAMS

Dated JUNE 2012

This Amendment is issued in order to revise the list of materials (products) included in the 

purchase programs under Supplement 211, as follows. 

The following materials are removed from this Supplement:

100161 BEEF 100% PATTY FRZ CTN-40 LB

100160 BEEF SPP PATTY FRZ CTN-40 LB

100162 BEEF PATTY 90/10 FRZ CTN-40 LB

The following five new materials are added to this Supplement:

110346 BEEF 100% PTY 90/10 FRZ 2.0MMA CTN-40 LB

110347 BEEF SPP PTY 85/15 FRZ 1.5 MMA CTN-40 LB

110348 BEEF SPP PTY 85/15 FRZ 2.0 MMA CTN-40 LB

110349 BEEF 100% PTY 85/15 FRZ 2.0MMA CTN-40 LB

110350 BEEF 100% PTY 85/15 FRZ 1.5MMA CTN-40 LB

Please refer to the attached documents for more information. Update Supplement 211 as follows:

1) Replace Exhibit A, Checklist and References to Applicable Bid and Contract Revisions,

with the attached version dated May 2013. Changes, including the removal/addition of 

the materials listed above, are indicated in blue font.

2) Replace Exhibit B, Technical Proposal Requirements/Format, with the attached version

dated May 2013. Changes, including the removal/addition of the materials listed above, 

are indicated in blue font.

3) Replace Attachment I with the attached Technical Requirements Schedule TRS- GB2013 for USDA Purchases of Ground Beef Items, Frozen, revised May 2013.
Page 2

4) Replace Attachment II with the attached Technical Requirements Schedule- Animal 

Handling and Welfare 2013 (TRS-AHW-2013), effective July 2013.

Note: TRS-AHW-2013 does not become effective until July 2013. The following 

information will clarify how the new requirements relate to contractor /supplier eligibility 

in AMS Commodity Procurement Programs (solicitations and contract awards):

a. Approved suppliers will remain eligible to participate in AMS Commodity 

Procurement Programs under TRS-AHW-2010 on any solicitation issued on or before 

June 30, 2013.

b. Meanwhile, approved suppliers (and, likewise, any supplier currently in the process 

of becoming approved) may address the animal welfare portion of their technical 

programs according to the updated TRS-AHW-2013, have it reviewed by LPS 

Program’s Food Safety and Commodity Specification (FSCS) Division, and approved 

pending a successful onsite capability assessment conducted by the LPS Program’s 

Grading and Verification Division (GVD). This will have no effect on their eligibility 

to bid during this period of time.

c. Approved suppliers must revise their technical programs according to the 

updated TRS-AHW-2013 and be re-approved before July 1, 2013 to be eligible 

to bid on any solicitations issued on or after that date.

All other terms and conditions remained unchanged.

Attachments
Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

SUPPLEMENT 211 EXHIBIT A

DATED MAY 2013 

PAGE 1 of 4

CHECKLIST AND REFERENCES TO APPLICABLE BID AND CONTRACT PROVISIONS

SUPPLEMENT 211 TO AMS MASTER SOLICITATION 

For

GROUND BEEF ITEMS, FROZEN

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

WBSCM 

Material 

Description

Specifications 

Listed in 

Priority 

Order

WBSCM 

Material 

Number

Packaging and 

Packing

Minimum 

Offer Unit 

Size/Shipp

ing Unit

Tolerance 

Section

Delivery 

Period 

Federal/State 

Plants Section 

I.D.

Competition 

(See 

Solicitation)

BEEF FINE 

GROUND 

FRZ CTN40 LB

Technical 

Requirements 

Schedule-GB2013, Ground 

Beef Items, 

Frozen, May 

2013

100158 Packed in 10-lb. 

packages to a net 

weight of 40 lbs. (18.1 

kg) per shipping 

container 

40,000 lbs.

1000 cases

NONE First Half/Last 

Half of month 

delivery period

Federal & State Small Business 

Set Aside

BEEF FINE 

GROUND 

LFT OPT 

FRZ CTN40 LB

110261 Packed in 10-lb. 

packages to a net 

weight of 40 lbs. (18.1 

kg) per shipping 

container

40,000 lbs.

1000 cases

NONE First Half/Last 

Half of month 

delivery period

Federal & State Small Business 

Set Aside

BEEF FINE 

GROUND 

FRZ PKG40/1 LB

100159 Packed in 1-lb. 

packages to a net 

weight of 40 lbs. (18.1 

kg) per shipping 

container

40,000 lbs.

1000 cases

NONE 12-day 

delivery period

Federal Plants 

Only

Small Business 

Set-Aside

BEEF FINE 

GROUND 

LFT OPT 

FRZ PKG40/1 LB

110260 Packed in 1-lb. 

packages to a net 

weight of 40 lbs. (18.1 

kg) per shipping 

container

40,000 lbs.

1000 cases

NONE 12-day 

delivery period

Federal Plants 

Only

Small Business 

Set-Aside
Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

SUPPLEMENT 211 EXHIBIT A

DATED MAY 2013 

PAGE 2 of 4

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

WBSCM 

Material 

Description

Specifications 

Listed in 

Priority 

Order

WBSCM 

Material 

Number

Packaging and 

Packing

Minimum 

Offer Unit 

Size/Shipp

ing Unit

Tolerance 

Section

Delivery 

Period 

Federal/State 

Plants Section 

I.D.

Competition 

(See 

Solicitation)

BEEF 

COARSE 

GROUND 

FRZ CTN60 LB

Technical 

Requirements 

Schedule-GB2013, Ground 

Beef Items, 

Frozen, May 

2013

100154 Packed into a shipping 

container (without bags 

or liners) to a net 

weight of 60 lbs. (27.2 

kg). Containers must be 

wax impregnated or 

interior panels wax 

lined or plastic film 

laminated.

42,000 lbs.

700 cases

NONE First Half/Last 

Half of month 

delivery period

Federal Plants 

Only

Small Business 

Set-Aside

BEEF 

IRRADIAT

ED FINE 

GRND FRZ 

CTN-40 LB

110085 Packed in 10-lb. 

packages to a net 

weight of 40 lbs. (18.1 

kg) per shipping 

container

40,000 lbs.

1000 cases

NONE First Half/Last 

Half of month 

delivery period

Federal & State Full & Open

BEEF 

IRRADIAT

ED PATTY 

FRZ CTN40 LB

110082 2.8 oz. (79.4 g) 

portions, packed in 

either 1- 20 lb. or 2-10 

lb. sealed packages, to a 

net weight of 20 lbs. 

(9.05 kg) per shipping 

container; IQF required

38,000 lbs.

1900 cases

NONE First Half/Last 

Half of month 

delivery period

Federal & State Full & Open

BEEF 

PATTY 

LEAN FRZ 

CTN-40 LB

100163 3.1 oz. (85.0 g) 

portions, packed to an 

net weight of 40 lbs. 

(18.1 kg) per shipping 

container; IQF required

38,000 lbs.

950 cases

NONE First Half/Last 

Half of month 

delivery period

Federal & State Full & Open
Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

SUPPLEMENT 211 EXHIBIT A

DATED MAY 2013 

PAGE 3 of 4

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

WBSCM 

Material 

Description

Specifications 

Listed in 

Priority 

Order

WBSCM 

Material 

Number

Packaging and 

Packing

Minimum 

Offer Unit 

Size/Shipp

ing Unit

Tolerance 

Section

Delivery 

Period 

Federal/State 

Plants Section 

I.D.

Competition 

(See 

Solicitation)

BEEF 

LEAN 

PATTY 

LFT OPT 

FRZ CTN40 LB

Technical 

Requirements 

Schedule-GB2013, Ground 

Beef Items, 

Frozen, May 

2013

110270 3.1 oz. (85.0 g) 

portions, packed to an 

net weight of 40 lbs. 

(18.1 kg) per shipping 

container; IQF required

38,000 lbs.

950 cases

NONE First Half/Last 

Half of month 

delivery period

Federal & State Full & Open

BEEF 100% 

PTY 90/10 

FRZ 

2.0MMA 

CTN-40 LB

110346 2.8 oz. (79.4 g) 

portions, packed to an 

net weight of 40 lbs. 

(18.1 kg) per shipping 

container; IQF required

38,000 lbs.

950 cases

NONE First Half/Last 

Half of month 

delivery period

Federal & State Full & Open

BEEF SPP 

PTY 85/15 

FRZ 1.5 

MMA CTN40 LB

110347 2.1 oz. (59.5 g) 

portions, packed to an 

net weight of 40 lbs. 

(18.1 kg) per shipping 

container; IQF required

38,000 lbs.

950 cases

NONE First Half/Last 

Half of month 

delivery period

Federal & State Full & Open

BEEF SPP 

PTY 85/15 

FRZ 2.0 

MMA CTN40 LB

110348 2.8 oz. (79.4 g) 

portions, packed to an 

net weight of 40 lbs. 

(18.1 kg) per shipping 

container; IQF required

38,000 lbs.

950 cases

NONE First Half/Last 

Half of month 

delivery period

Federal & State Full & Open

BEEF 100% 

PTY 85/15 

FRZ 

2.0MMA 

CTN-40 LB

110349 2.8 oz. (79.4 g) 

portions, packed to an 

net weight of 40 lbs. 

(18.1 kg) per shipping 

container; IQF required

38,000 lbs.

950 cases

NONE First Half/Last 

Half of month 

delivery period

Federal & State Full & Open
Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

SUPPLEMENT 211 EXHIBIT A

DATED MAY 2013 

PAGE 4 of 4

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

WBSCM 

Material 

Description

Specifications 

Listed in 

Priority 

Order

WBSCM 

Material 

Number

Packaging and 

Packing

Minimum 

Offer Unit 

Size/Shipp

ing Unit

Tolerance 

Section

Delivery 

Period 

Federal/State 

Plants Section 

I.D.

Competition 

(See 

Solicitation)

BEEF 100% 

PTY 85/15 

FRZ 

1.5MMA 

CTN-40 LB

Technical 

Requirements 

Schedule-GB2013, Ground 

Beef Items, 

Frozen, May 

2013

110350 2.1 oz. (59.5 g)

portions, packed to an 

net weight of 40 lbs. 

(18.1 kg) per shipping 

container; IQF required

38,000 lbs.

950 cases

NONE First Half/Last 

Half of month 

delivery period

Federal & State Full & Open
Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

SUPPLEMENT 211 TO AMS MASTER SOLICITATION EXHIBIT B

PAGE 1 OF 4

Cover Page: 

[Company Name]

[Company Address]

Contact Person: Including title, phone number, including emergency contact information, email address (must be authorized to represent the company).

Technical proposal for: [Supplement Number] and [Specification]

Table of Contents: All pages and attachments must be number and identified; any attachments 

must be identified and referenced in the Technical proposal.

The technical proposal should include all phases of production and meet or exceed the 

requirements stated in the specification to produce complying product.

I. SCOPE

Brief Description of what the company plans to do to meet the requirements stated in the 

applicable specification (including the applicable documents).

II. APPLICABLE DOCUMENTS

A. ITEMS - Please provide a brief description of the product that will be addressed in the 

technical proposal.

B. MATERIAL - Please provide a brief description of the planning, production steps 

(do), check and corrective/preventive (act) measures that the company will do to assure 

compliance with the material section of the specification.

1. Domestic Origin and Harvest (slaughter) Requirements - (plan, do, check, act)

a. Quality Control Program

b. Boneless Beef

1) Domestic Origin

2) Humane Handling

3) Non-Ambulatory Disable Cattle 

4) Spinal Cord Removal

5) Pathogen Intervention Steps 

6) Carcass Testing 

2. Boneless Beef Requirements - (plan, do, check, act)

a. Quality Control Program (QCP) - for each boneless beef supplier - QCP 

must include at a minimum (plan, do, check, act) for the “Material” 

section that applies to the production of the boneless beef.

b. Traceability 
Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

SUPPLEMENT 211 TO AMS MASTER SOLICITATION EXHIBIT B

PAGE 2 OF 4

c. XF Trim

d. Meat Recovery Systems

3. Mechanical Separation

a. Finely Textured Beef

b. Handling

c. Objectionable Materials 

d. Lot

e. Microbial Testing

1) Sample Preparation and Handling

2) Sample Selection

3) Testing and Results

4) Statistical Process Capability

5) Contractor’s Responsibility

4. Ground Beef Requirements - (plan, do, check, act)

a. Quality Control Program

b. Traceability

c. Handling

d. Lot 

e. Microbial Testing 

1) Sample Preparation and Handling

2) Sample Selection

3) Testing and Results

f. Statistical Process Control Evaluation

g. Irradiated Ground Beef 

h. Beef Patties with Soy Protein Product (SPP) 

1) Texture

2) Type and Combination Rate

i. Ground Beef Patties, NTE 10% Fat 

j. Ground Lean Beef Patties

C. PROCESSING - Please provide a brief description of the planning, production steps 

(do), check and corrective/preventive (act) measures that the company will do to assure 

compliance with the processing section of the specification.

1. Grinding and Blending - (plan, do, check, act)

a. Ground Beef 

b. Coarse Ground Beef 

c. Fat Break-Outs 

d. LFTB

2. Bone Collector/Extruder Systems - (plan, do, check, act)

3. Shape and Waffling of Patties - (plan, do, check, act)

4. Metal Detection - (plan, do, check, act)

5. Equipment - (plan, do, check, act)
Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

SUPPLEMENT 211 TO AMS MASTER SOLICITATION EXHIBIT B

PAGE 3 OF 4

D. STATE OF REFRIGERATION - Please provide a brief description of the planning, 

production steps (do), check and corrective/preventive (act) measures that the company 

will do to assure compliance with the State of Refrigeration section of the specification.

1. Bulk Packaged Ground Beef Items - (plan, do, check, act)

2. Patties - (plan, do, check, act)

3. Shipping - (plan, do, check, act)

E. FAT LIMITATIONS - Please provide a brief description of the planning, production 

steps (do), check and corrective/preventive (act) measures that the company will do to 

assure compliance with the Fat Limitations section of the specification.

1. Contractor Process Assessment - Sampling plan and recording results (plan, do, 

check, act)

2. AMS Process Assessment

3. Continuous AMS Assessment

F. PATTY WEIGHT, THICKNESS, SHAPE, AND COLOR- Please provide a brief 

description of the planning, production steps (do), check and corrective/preventive (act) 

measures that the company will do to assure compliance with the Patty Weight, 

Thickness, and Shape section of the specification.

1. Patty weight - (plan, do, check, act)

2. Patty thickness - (plan, do, check, act)

3. Shape - (plan, do, check, act)

4. Color - (plan, do, check, act)

G. PREPARATION FOR DELIVERY - Please provide a brief description of the 

planning, production steps (do), check and corrective/preventive (act) measures that the 

company will do to assure compliance with the Preparation for Delivery section of the 

specification.

1. Packaging and Packing – (plan, do, check, act)

a. Immediate containers

1) BEEF FINE GROUND FRZ CTN-40 LB (100158)

2) BEEF FINE GROUND LFT OPT FRZ CTN-40 LB (110261)

3) BEEF FINE GROUND FRZ PKG-40/1 LB (100159)

4) BEEF FINE GROUND LFT OPT FRZ PKG-40/1 LB (110260)

5) BEEF COARSE GROUND FRZ CTN-60 LB (100154)

6) BEEF IRRADIATED FINE GRND FRZ CTN-40 LB (110085)

7) BEEF IRRADIATED PATTY FRZ CTN-40 LB (110082)

8) BEEF PATTY LEAN FRZ CTN-40 LB (100163)

9) BEEF LEAN PATTY LFT OPT FRZ CTN-40 LB (110270)

10) BEEF 100% PTY 90/10 FRZ 2.0MMA CTN-40 LB

11) BEEF SPP PTY 85/15 FRZ 1.5 MMA CTN-40 LB
Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

SUPPLEMENT 211 TO AMS MASTER SOLICITATION EXHIBIT B

PAGE 4 OF 4

12) BEEF SPP PTY 85/15 FRZ 2.0 MMA CTN-40 LB

13) BEEF 100% PTY 85/15 FRZ 2.0MMA CTN-40 LB

14) BEEF 100% PTY 85/15 FRZ 1.5MMA CTN-40 LB

b. Style and Size of Shipping Containers

2. Shipping Container Net Weight - (plan, do, check, act)

a. Ground Beef

b. Coarse ground beef 

3. Closure - (plan, do, check, act) - Shipping containers

4. Marking of Containers - (plan, do, check, act)

a. Ground Beef, 1 - Pound Package Labels 

b. Shipping Containers

All labeling shall be illustrated in the Offeror’s technical proposal. 

5. Palletized Unit Loads

6. Total New Weights per Delivery Unit

7. Sealing

H. USDA QUALITY ASSURANCE - Please provide a brief description of the planning, 

production steps (do), check and corrective/preventive (act) measures that the company 

will do to assure compliance with the USDA Quality Assurance section of the 

specification.

1. Warranty and Complaint Resolution - (plan, do, check, act)

a. Warranty

b. Complaint Resolution

1) AMS Monitoring & Production Assessment

2) Control of Non-Conforming Product

3) Checkloading - Contractor must address checkloading in their Technical 

Proposal

III. ATTACHMENTS OR APPENDIXES

Please attach all referenced documents with the applicable document name and reference 

number.
Approved by CMS

Date Issued: 04/30/03

Date Revised: 05/10/13 

UNITED STATES 

DEPARTMENT OF 

AGRICULTURE

AGRICULTURAL 

MARKETING 

SERVICE

LIVESTOCK, 

POULTRY AND 

SEED PROGRAM

Washington, D.C.

20250-0254

TECHNICAL 

REQUIREMENTS 

SCHEDULE - GB - 2013

FOR USDA PURCHASES OF

GROUND BEEF ITEMS, 

FROZEN

Effective: MAY 2013

Preparing Activity: 

USDA, AMS, LPS, FSCSD--Rm. 2628-S 

Supersedes: TRS-GB-2012

Changes - In blue 

LPS-FSCSD-TRS-GB-2013 

SUPPLEMENT 211 TO AMS MASTER SOLICITATION ATTACHMENT I PAGE 1 OF 31
2 

Approved by CMS

Date Issued: 04/30/03

Date Revised: 05/10/13 TRS-GB-2013

TABLE OF CONTENTS

1.0 SCOPE ................................................................................................................. 3

2.0 APPLICABLE DOCUMENTS .............................................................................. 3

3.0 CHECKLIST OF REQUIREMENTS..................................................................... 3

3.1 ITEMS ................................................................................................................... 3

3.2 MATERIAL............................................................................................................ 4

3.3 PROCESSING .................................................................................................... 12

3.4 STATE OF REFRIGERATION ........................................................................... 14

3.5 FAT LIMITATIONS............................................................................................. 14

3.6 PATTY WEIGHT, THICKNESS, SHAPE, AND COLOR ................................... 16

3.7 MEAT / MEAT ALTERNATES................................................................17 

3.8 PREPARATION FOR DELIVERY...................................................................... 17

3.9 USDA QUALITY ASSURANCE......................................................................... 22

APPENDIX A ................................................................................................................ 24

APPENDIX B ................................................................................................................ 25

APPENDIX C ................................................................................................................ 27

APPENDIX D ................................................................................................................ 28

SUPPLEMENT 211 TO AMS MASTER SOLICITATION ATTACHMENT I PAGE 2 OF 31
3 

Approved by CMS

Date Issued: 04/30/03

Date Revised: 05/10/13 TRS-GB-2013

1.0 SCOPE

1.1 This Technical Requirements Schedule (TRS)–Ground Beef (GB)–

2013 is for use by the United States Department of Agriculture 

(USDA), Agricultural Marketing Service (AMS), Commodity 

Procurement Division to procure frozen ground beef products.

2.0 APPLICABLE DOCUMENTS

2.1 The following documents are incorporated as part of this USDA, TRSGB-2013: 

2.1.1 Grading and Verification Division (GVD) Procedures Manual.

2.1.2 Applicable Supplement to AMS Master Solicitation.

2.1.3 Food Safety and Inspection Service (FSIS) Directive 10,010.1 

Revision 3. 

3.0 CHECKLIST OF REQUIREMENTS

3.1 ITEMS

3.1.1 The contractor’s technical proposal will declare which items will be 

offered to USDA. Bulk or patties to be specified within USDA 

procurement documents.

3.1.1.1 Bulk

Item Material Number

Ground Beef (10-pound bulk packaged) 100158

Ground Beef-Irradiated (10-pound bulk 

packaged) 110085

Ground Beef, 1-pound packages 100159

Coarse Ground Beef 100154

Ground Beef (10-pound bulk packaged) 

(LFTB Optional) 110261

Ground Beef, 1-pound packages 

(LFTB Optional) 110260

SUPPLEMENT 211 TO AMS MASTER SOLICITATION ATTACHMENT I PAGE 3 OF 31
4 

Approved by CMS

Date Issued: 04/30/03

Date Revised: 05/10/13 TRS-GB-2013

3.1.1.2 Patties

Item Material Number

Ground Beef Patties-85/15 – 2.8 oz. 

(Meat / Meat Alternate (MMA) 2.0 oz.) 110349

Ground Beef Patties-85/15 – 2.1 oz. 

(MMA 1.5 oz.) 110350

Ground Beef Patties-Irradiated-85/15 – 2.8 oz. 

(MMA 2.0 oz.) 110082

Beef Patties with Soy Protein Product-85/15 – 2.8 oz. 

(MMA 2.0 oz.) 110348

Beef Patties with Soy Protein Product-85/15 – 2.1 oz. 

(MMA 1.5 oz.) 110347

Ground Beef Patties-90/10 – 2.8 oz. 

(MMA 2.0 oz.) (Not to Exceed 10% Fat) 110346

Lean Beef Patties-5% Fat 100163

Lean Beef Patties-5% Fat (LFTB Optional) 110270

3.2 MATERIAL

3.2.1 The contractor’s technical proposal must describe a process plan with 

a documented quality control program that includes procedures, 

records, forms, etc., that demonstrate conformance with the following 

Checklist of Requirements. The Contracting Officer’s Technical 

Representative (COTR) may request changes to the technical proposal 

at any time.

3.2.1.1 Domestic Origin and Harvest Requirements

3.2.1.1.1 Quality Control Program - The harvester’s quality control program must 

be documented in each contractor’s technical proposal and have 

received a satisfactory onsite capability assessment by GVD. 

3.2.1.1.2 Boneless beef shall be derived from cattle harvested at facilities that 

comply with the following origin and harvest requirements. 

3.2.1.1.2.1 Domestic Origin - All beef will originate from U.S. produced livestock 

as defined in the Supplement, as amended. 

3.2.1.1.2.2 Humane Handling – All cattle shall be humanely handled in 

accordance with all applicable FSIS regulations and AMS 

requirements.

SUPPLEMENT 211 TO AMS MASTER SOLICITATION ATTACHMENT I PAGE 4 OF 31
5 

Approved by CMS

Date Issued: 04/30/03

Date Revised: 05/10/13 TRS-GB-2013

3.2.1.1.2.3 Residue Prevention – Residue Prevention – Slaughter and production 

establishments must have a Hazard Analysis Critical Control Point 

(HACCP) system to control veterinary drug, pesticide, and 

environmental contaminant residues per FSIS regulations. Helpful 

information is available in the FSIS Compliance Guide for Residue 

Prevention 2012.

3.2.1.1.2.4 Spinal Cord Removal – All spinal cord tissue shall be removed during 

the harvesting process. 

3.2.1.1.2.5 Pathogen Intervention Steps – The harvest process must include at 

least two pathogen intervention steps. One of the intervention steps 

must be a critical control point (CCP) in the supplier’s FSIS recognized 

harvest process HACCP plan and the CCP intervention(s) must be 

scientifically validated to achieve a three log reduction of enteric 

pathogens. 

3.2.1.1.2.6 Carcass Testing - Routinely test carcasses for Shiga-toxigenic 

Escherichia coli O157 (including O157:H7 and O157:Non-Motile (NM); 

herein referred to as E. coli O157:H7) at CCP to verify effectiveness of 

interventions.

3.2.2 Boneless Beef Requirements

3.2.2.1 Quality Control Program - The boneless beef supplier’s quality control 

program must be documented within each contractor’s technical 

proposal and have received a satisfactory onsite capability assessment 

by GVD prior to supplying materials for the program. Additionally, 

each plant is subjected to verification audits conducted by the GVD 

during production activities that demonstrate their adherence to the 

documented quality control program. 

3.2.2.2 Traceability – Boneless beef shall be traceable to sources that comply 

with the above domestic origin and harvest requirements. 

3.2.2.3 Boneless beef commonly referred to by the industry as XF trimmings 

(e.g., Beef Fat with Visible Lean) is not allowed as a standalone raw 

material source for grinding. 

3.2.2.4 Meat Recovery Systems

3.2.2.4.1 Mechanical Separation - Boneless beef that is mechanically separated 

from bone with automatic deboning systems, advanced lean (meat) 

recovery (AMR) systems or powered knives, will not be allowed.

SUPPLEMENT 211 TO AMS MASTER SOLICITATION ATTACHMENT I PAGE 5 OF 31
6 

Approved by CMS

Date Issued: 04/30/03

Date Revised: 05/10/13 TRS-GB-2013

3.2.2.4.2 Lean Finely Textured Beef (LFTB) – When specified, LFTB, or meat 

components produced using similar methods may be used as a raw 

material provided a scientifically validated intervention is applied during 

the LFTB manufacturing process that reduces enteric pathogens by at 

least a three log basis. When LFTB is used, the following criteria must 

be met: 

3.2.2.4.2.1 Red Color – The producer of LFTB shall assure that the product has a 

discernible redness in color. The LFTB shall maintain the same 

redness in color until time of processing to minimize the effect of the 

color to the finished ground beef. 

3.2.2.4.2.2 Fat Content - Does not exceed 10 percent fat. 

3.2.2.5 Handling - All boneless beef must be maintained in excellent condition. 

The contractor’s technical proposal shall include detailed production 

scheduling that addresses time and temperature controls necessary to 

maintain excellent condition of the boneless beef.

 

3.2.2.5.1 Except for boneless beef destined for Ground Beef Products to be 

irradiated, frozen boneless beef may be used provided it is ground into 

the final product within 60 days from the date of pack. Boneless beef 

destined for irradiated ground beef shall never be frozen before 

grinding and shall be ground within five (5) days from harvest. 

3.2.2.5.2 The contractor shall document all procedures for handling of LFTB and 

must use it within 60 days of the date of production. 

3.2.2.6 Objectionable Materials – The following objectionable materials shall 

be excluded: 

3.2.2.6.1 Major lymph glands (prefemoral, popliteal, and prescapular), thymus 

gland, and the sciatic (ischiatic) nerve (lies medial to the outside 

round). All bone, cartilage, and the following heavy connective tissues:

3.2.2.6.1.1 White fibrous – Shoulder tendon, elbow tendon, silver skin (from the 

outside round), sacrociatic ligament, opaque periosteum, serous 

membrane (peritoneum), tendinous ends of shanks, gracilis 

membrane, patellar ligament (associated with the stifle joint), and 

achilles tendon. 

3.2.2.6.1.2 Yellow elastin – Back strap and abdominal tunic. 

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3.2.2.7 Lot – A lot shall consist of approximately 2,000 pounds of boneless 

beef (including LFTB) produced within a day, between “cleanup to 

cleanup” (see APPENDIX D) and that is from a single harvester or 

processor. 

3.2.2.8 Microbial Testing – All lots of fresh chilled boneless beef, including 

LFTB, must be tested for all microbes listed in APPENDIX B. All 

samples will be sent to an AMS designated laboratory (ADL). 

3.2.2.8.1 Sample Preparation and Handling - The ADL will be responsible for 

supplying procedures for sample preparation, and submission. The 

laboratory shall require suppliers to submit a sample submission form 

as an official record with each sample. The ADL will also be 

responsible for supplying shipping supplies (including sampling bags 

and shipping materials) to each supplier. Suppliers’ technical proposal 

will include and describe sample collection and preparation procedures 

provided by the ADL.

3.2.2.8.2 Sample Selection 

3.2.2.8.2.1 For Beef Manufacturing Trimmings – The sample will be selected as 

described within FSIS Directive 10,010.1 Revision 3 (N-60 Sections 8, 

9 and NOTE).

3.2.2.8.2.2 For every lot of beef Manufacturing Trim, three (3) samples will be 

prepared from seventy (70) pieces of trim from seventy (70) different 

pieces of beef product. The sample for E. coli O157:H7 will be sixty 

(60) pieces and weigh 325 grams ± 10 percent; the sample for 

Salmonella will be five (5) pieces and weigh 25 grams ± 10 percent; 

the sample for indicator organisms (aerobic plate count, total coliform 

and generic E. coli) will be five (5) pieces and weigh 25 grams ± 10

percent. 

3.2.2.8.2.3 For LFTB – The random sample will be selected as described within 

FSIS Directive 10,010.1 Revision 3. The sample for E. coli O157:H7 

will weigh 325 grams ± 10 percent; the sample for Salmonella will 

weigh 25 grams ± 10 percent; the sample for indicator organisms 

(aerobic plate count, total coliform and generic E. coli) will weigh 25 

grams ± 10 percent.

3.2.2.8.2.4 When boneless beef has been exposed to any anti-microbial 

treatment, no sample units shall be selected for at least 15 minutes 

after such treatment. All anti-microbial treatments (e.g. techniques and 

procedures) administered during production and post-production shall 

be described in the supplier’s technical proposal.

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3.2.2.8.2.5 AMS defines the practice of “prescreening” as a boneless beef supplier

collecting and testing product samples for the presence of E. coli

O157:H7, Salmonella, and other pathogens; and based on the results, 

determine whether to allow the product to remain in AMS production 

and whether to collect and/or submit the official AMS product sample 

for microbiological testing by the ADL. Suppliers must declare in their 

technical proposals and describe in detail all microbiological sampling 

they plan to do prior to collecting and submitting the official AMS 

sample to the ADL.

3.2.2.8.3 Testing and Results

3.2.2.8.3.1 The microbiological testing for all microbes will be in accordance with 

the applicable AMS-approved testing methodologies.

3.2.2.8.3.2 Notification for presence of pathogens and exceeding critical limit 

criteria - When presence of E. coli O157:H7 or Salmonella is 

presumptive positive or confirmed positive or any critical limit is 

exceeded for indicator microbes: 

3.2.2.8.3.2.1 The ADL will immediately notify FSIS (pathogens only) and the COTR. 

3.2.2.8.3.2.2 When pathogen results are positive, FSIS and the COTR will be 

notified by the boneless beef supplier of the final disposition of the 

affected lot.

3.2.2.8.3.2.3 When the critical limit is exceeded for indicator organisms, the 

boneless beef supplier will notify the COTR of the final disposition of 

the affected lot.

3.2.2.8.3.2.4 Confirmed pathogen - The boneless beef supplier shall conduct a 

cause and effect analysis to determine the appropriate corrective 

action necessary to eliminate the probable cause. A written copy of the 

cause and effect analysis will be provided to AMS.

3.2.2.8.3.3 The ADL will record all results on spreadsheets and calculate the 

process capability (CPU, Cl) for microbial tests performed on

production lots as outlined in Section 3.2.2.8.4. 

3.2.2.8.3.4 Any lot that tests positive for E. coli O157:H7 or Salmonella, or 

exceeds the critical limit criteria of APPENDIX B cannot be used to 

produce ground beef or any other product purchased by USDA.

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3.2.2.8.4 Statistical Process Capability – Boneless beef supplier compliance with 

microbial requirements will be based on the assessment of the 

calculated process capability (CPU, Cl) values derived from the 

individual combo test results representing one (1) 2,000 pound combo 

lot randomly selected by the ADL from every five (5) consecutive 

individual 2,000 pound combo lots produced each production day. In 

the event that a production day concludes with less than five (5) 

consecutive individual 2,000 pound combo lots, a randomly selected 

test result will be utilized from one of the remaining lots. The 

spreadsheets will be maintained so that process capability assessment 

on the twenty (20) lots can be determined as described within 

APPENDIX B. Test results involving all boneless beef offered for 

testing for AMS ground beef purchase programs will be monitored by 

AMS, the contractor, and the boneless beef supplier to determine 

individual lot acceptance and/or capability of their process according to 

APPENDIX B. Ineligible boneless beef suppliers may petition AMS to 

re-enter the program under conditional status provided corrective 

actions have been submitted for review and approved, implemented 

and a satisfactory onsite assessment audit by GVD has been 

conducted. Upon notification by the COTR that the plan has 

adequately addressed the issues that resulted in the ineligible status 

determination, the boneless beef supplier may re-enter the program 

under conditional status. 

 

3.2.2.8.5 Contractor’s Responsibility - The contractor will require their boneless 

beef supplier(s) to provide results and process capability status (as 

applicable) involving each lot of boneless beef to be processed into 

ground beef for USDA. Test results and process capability status (as 

applicable) for individual lots shall be provided to the GVD agent upon 

request. In the event a boneless beef supplier has been deemed 

ineligible, and wants to continue in the program, the ineligible boneless 

beef supplier may petition AMS to re-enter the program under 

conditional status provided corrective actions have been submitted for 

review and have been deemed approved, implemented and a 

satisfactory onsite capability assessment audit by GVD has been 

conducted. Upon notification by the COTR that the plan has 

adequately addressed the issues that resulted in the ineligible status 

determination the boneless beef supplier may re-enter the program 

under conditional status.

3.2.3 Ground Beef Requirements

3.2.3.1 Quality Control Program - The ground beef quality control program 

must be documented within the contractor’s technical proposal and 

have received a satisfactory onsite capability assessment audit by 

GVD. 

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3.2.3.2 Traceability – All ground beef production must be traceable to the 

boneless beef lots (including LFTB) and their associated microbial test 

results. 

3.2.3.3 Handling - The contractor’s technical proposal shall include detailed 

production scheduling that addresses time and temperature controls 

necessary to maintain excellent condition of the ground beef. Except 

for ground beef, 1-pound packages, all other ground beef items shall 

be delivered within 60 days from date of pack. Ground Beef 1-pound 

packages shall be delivered within 30 days from date of pack. 

3.2.3.4 Lot - For the purpose of microbiological testing, a lot is defined as the 

amount of finished ground beef product, for each material number, 

produced within a day, between “cleanup to cleanup” (see 

APPENDIX D) which must be further divided into sub-lots not to 

exceed 10,000 pounds.

3.2.3.5 Microbiological Testing – All sub-lots of ground beef will be tested for 

all microbes listed in APPENDIX B after final grinding and before 

freezing, except for ground beef products that are irradiated. The 

irradiated products will be tested for Salmonella and E. coli O157:H7 

after the irradiation process, and the other microbes listed in 

APPENDIX B prior to irradiation. All samples will be sent to the ADL.

3.2.3.5.1 Sample Preparation and Handling - The ADL will be responsible for 

supplying procedures for sample preparation, and submission. The 

laboratory shall require contractors to submit a sample submission 

form as an official record with each sample. The ADL will also be 

responsible for supplying shipping supplies (including sampling bags 

and shipping materials) to each contractor. Contractor’s technical 

proposal will include and describe sample collection and preparation 

procedures provided by the ADL. 

3.2.3.5.2 Sample Selection – Production processes of ground beef will be 

subject to the following sampling strategy: 

3.2.3.5.2.1 Sub-lot Microbial Testing – For every sub-lot, three (3) original and 

reserve samples will be prepared from four (4) individual sample units 

for each microbial test. The sub-lot samples will be 325 grams ± 10 

percent, 25 grams ± 10 percent, and 25 grams ± 10 percent each for 

E. coli O157:H7, Salmonella, and indicator organism tests, respectively 

of finished ground beef, randomly selected throughout each 10,000 

pounds of production. The four (4) individual sample units shall be 

composited to produce a sample that represents each microbial test for 

each sub-lot. The contractor will describe in their technical proposal 

the procedure in which the four (4) sample units will be selected 

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throughout the sub-lot to be composited for each microbial test. These 

samples shall be submitted to the ADL for analysis. The reserve 

samples will be held for testing in case the COTR deems it necessary. 

The contractor will describe, in their technical proposal the method to 

be used to maintain the identity and traceability of each sub-lot. No 

more than 10,000 pounds shall be produced during each sub-lot, 

except for the last sub-lot produced in the lot may exceed the 10,000 

pound limitation by five (5) percent. 

3.2.3.5.3 Testing and Results - The samples from each sub-lot will be analyzed 

by the ADL for all microbes listed in APPENDIX B. 

3.2.3.5.3.1 The microbiological testing for all microbes will be in accordance with 

the applicable AMS-approved testing methodologies.

3.2.3.5.3.2 Any sub-lot that tests positive for E. coli O157:H7 or Salmonella or any 

critical limit criteria noted in APPENDIX B that is exceeded will result in 

that sub-lot and adjoining sub-lots (one preceding and one following 

within a day, between “clean up to clean up”) being ineligible for this 

program or any other USDA purchase program. Other sub-lots 

produced within the lot unit will be deemed ineligible for this program 

unless the contractor can demonstrate a scientific or other datasupported basis for defining the sub-lot(s) relative to test results and 

why ground beef produced from same source material that resulted in 

the ineligible determination should not be considered affected by the 

test results.

3.2.3.5.3.3 Notification for presence of pathogens or when critical limit is exceeded 

– When presence of E. coli O157:H7 or Salmonella is presumptive 

positive or confirmed positive; or any critical limit is exceeded for 

indicator microbes: 

3.2.3.5.3.3.1 The ADL will immediately notify FSIS (pathogens only) and the COTR. 

3.2.3.5.3.3.2 When pathogens results are positive, FSIS and the COTR will be 

notified by the contractor of the final disposition of the product.

3.2.3.5.3.3.3 When the critical limit is exceeded for indicator organisms, FSIS and 

the COTR will be notified by the contractor of the final disposition of the 

product.

3.2.3.5.3.3.4 Confirmed Pathogen - The contractor shall conduct a cause and effect 

analysis to determine the appropriate corrective action necessary to 

eliminate the probable cause. A written copy of the cause and effect 

analysis will be provided to AMS.

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3.2.3.5.3.3.5 Ground beef associated with the positive pathogen test results or 

critical limit exceeded results will be ineligible for any USDA purchase 

program.

3.2.3.5.3.4 The ADL will record all results on spreadsheets and calculate the 

process capability (CPU, Cl) for microbial tests performed on sub-lots 

as outlined in Section 3.2.3.5.3.5. 

3.2.3.5.3.5 Statistical Process Capability - The ADL will record the results on 

spreadsheets and calculate the process capability (CPU or Cl) value 

for all sub-lot microbial tests performed. The spreadsheets will be 

maintained so that process capability may be determined according to 

the requirements within APPENDIX B. The spreadsheets will be 

maintained so that process capability assessment on each twenty (20) 

sub-lot grouping can be determined as described within APPENDIX B. 

Test results will be monitored by the contractor and COTR to 

determine acceptability of the process according to APPENDIX B. 

Ineligible contractors may petition AMS to re-enter the program under 

conditional status provided corrective actions have been submitted for 

review and approved, implemented and a satisfactory onsite 

assessment audit by GVD has been conducted. Upon notification by 

the COTR that the plan has adequately addressed the issues that 

resulted in the ineligible status determination, the contractor may reenter the program under conditional status. 

3.3 PROCESSING

3.3.1 The contractor’s technical proposal and process shall assure 

compliance with the following requirements:

3.3.2 Grinding and Blending

3.3.2.1 Ground Beef - Boneless beef shall be ground twice, with the final grind 

passing through an 1⁄8-inch grinding plate. Blending after final grinding 

is allowed only to the extent that it doesn’t affect the appearance of the 

finished ground beef. 

3.3.2.2 Coarse Ground Beef - Boneless beef shall pass at least once through 

a grinding plate that is no smaller than 3⁄4inch or no larger than a 1.0 

inch. Blending after final grinding is allowed only to the extent that it 

doesn’t affect the appearance of the finished ground beef.

3.3.2.3 Fat Break-Outs - The grinding, blending, and packaging process shall 

be conducted in a manner that precludes large fat “break outs” (solid 

chunks of fat greater than 1.0 cubic inch) or objectionable fat “smears” 

in the finished product. 

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3.3.2.4 LFTB – When specified as an option, LFTB will not exceed 15 percent 

by weight of each batch of combined fine ground finished products 

(Material Numbers 110261, 110260, 110270).

3.3.3 Bone Collector/Extruder Systems - Except for Coarse Ground Beef, a 

bone collector/extruder system must be in operation to remove 

remaining bone, cartilage, and heavy connective tissue during the final 

grind. For those collector/extruder systems that have a secondary lean 

recovery system, the product from the secondary recovery system 

shall be allowed provided it does not exceed more than 2.0 percent of 

finished product weight (on a batch weight basis). 

3.3.4 Shape and Waffling of Patties - All patties must be round or oval in 

shape and waffled or scored on both sides. 

3.3.5 Metal Detection - All product shall be free of metal contaminates. 

Detection of stainless steel, ferrous, and non-ferrous (e.g., lead, 

copper, and aluminum) metals is required. The contractor's technical 

proposal must identify and describe the equipment, location, detection 

procedure, sensitivity levels, frequency of equipment validation, and 

corrective action procedures. 

3.3.6 Equipment – All equipment used to produce ground beef products for 

USDA shall be maintained and routinely checked for optimal 

performance. 

3.3.7 Irradiated Ground Beef - When specified by the purchaser, ground 

beef products to be irradiated shall comply with the additional 

requirements specified in APPENDIX C.

3.3.8 Beef Patties with Soy Protein Product (SPP) - The SPP will be 

hydrated to yield no less than 18% protein (as-is basis).

[(Percent Protein of SPP on “as-is” Basis / 18) – 1] = x

x = maximum pounds of water to be added to each pound of dry 

SPP.

3.3.8.1 Texture - The physical characteristics of SPP, in the dry form, must be 

either granular or textured.

3.3.8.2 Type and Combination Rate - The types of soy that may be used and 

combination rates shall be as set forth below.

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Type of Soy (% Protein “As is 

Basis”)

Maximum % of Hydrated SPP in 

each batch of Combined 

Finished Product

Granular Concentrate (65%) 20.0

Flaked Textured Concentrate 

(65%) 25.0

Textured Isolate (85%) 25.0

Note: SPP (of any texture) that has been hydrated by the SPP manufacturer may be used 

provided that: The product is frozen and the protein content (as is basis) of the 

hydrated SPP is stated on the manufacturer's label.

3.3.8.3 Domestic Origin – SPP ingredients shall be derived from U.S. 

produced products.

3.3.9 Ground Beef Patties-90/10 (110346) - The patties shall not have any 

non-meat ingredients added.

3.3.10 Lean Beef Patties (100163, 110270) – Non-meat components may be 

used to enhance the palatability of the patties comprising no more than 

15 percent of the raw formula. The contractor’s technical proposal 

must list all ingredients (i.e., water, processing aids, binders, 

seasonings, etc.) within their formula. Significant ingredients (more 

than 1 percent) shall be derived from U.S. produced products.

3.4 STATE OF REFRIGERATION

3.4.1 Bulk Packaged Ground Beef Items - Shall be frozen to 0o

F within 72 

hours after completion of the final grinding of the involved lot. 

3.4.2 Patties - will be individually quick frozen (IQF) to 10o

F or below prior to 

packaging and then frozen to 0o

F or lower within 24 hours after 

completion of packaging and packing of the lot. Patties will not stick 

together after they are packaged and packed.

3.4.3 All USDA ground beef products will be stored, shipped, and delivered 

at temperatures that do not exceed 0oF.

3.5 FAT LIMITATIONS

3.5.1 The contractors will establish a target average of 15 percent fat for all 

ground beef products except for the ground beef patties-90/10 and 

lean beef patties (100163, 110270). The upper and lower 

specifications limits will be 18 and 12 percent fat respectively. The 

target fat content will be declared on the shipping container label and 

the nutrition facts panel. For ground beef patties-90/10, the upper 

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specification limit will be 10 percent and the contractor will declare their 

target. For lean beef patties (100163, 110270), the average fat target 

shall be 5 percent with upper and lower specification limits being 6 and 

4 percent fat respectively. Separate Statistical Process Control (SPC) 

assessments will be conducted on ground beef products with a 

targeted average of 15 percent fat, the ground beef patties-90/10, and 

the lean beef patties (100163, 110270). 

3.5.2 Contractor Process Assessment - The contractor shall declare the 

production lot size, laboratory, test method, and SPC methodologies in 

their technical proposal. 

3.5.2.1 Sampling and testing - The contractor will randomly select four 

individual sample units (selected after initial grinding or blending) to be 

analyzed for fat content from each production lot destined for USDA. 

The sample unit size will be determined by the testing method used by 

the contractor’s laboratory.

3.5.2.2 Recording results - The contractor will record the results on 

spreadsheets. The calculated process capability (Cpk/CPU) value (as 

discussed in APPENDIX A) will be used to determine if the process is 

in statistical control. Under contractor process assessment, no 

production lots shall be allowed delivery to USDA with average test 

results that are outside the upper or lower specification limits. 

3.5.2.3 Process Capability Assessment - Twenty (20) consecutive production 

lot results (that include the last production lot) will be recorded on 

spreadsheets for capability assessment by the contractor and the AMS 

agent. The processor’s capability (Cpk/CPU) shall be one or higher. 

3.5.3 AMS Process Assessment – For the first 20 production lots, the AMS 

agent will direct the contractor to randomly select samples, each 

consisting of four sample units. For finely ground beef, each initial 

sample unit shall not exceed two pounds. For coarse ground beef, 

each initial sample unit shall not exceed 10 pounds. Initial sample units 

may be blended and/or further reduced in size. From each initial 

sample unit a final sample unit will consist of 200 – 300 grams each. 

Each sample unit shall be independent from those samples selected 

for contractor process assessment and sent to the ADL for fat analysis. 

The ADL will be responsible for supplying sampling protocol, all 

sample handling materials, and sampling methods (including sample 

unit size to be submitted to the ADL, preparation, handling of reserve 

samples, etc.) for sample preparation and submission. The ADL will 

record the results on spreadsheets and submit them to the contractor 

and AMS for comparison to the contractor’s process assessment. 

After 20 consecutive results, the contractor shall notify the COTR 

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immediately and declare what immediate corrective and preventative 

actions will be taken when:

3.5.3.1 The ADL calculated process average fat results (mean) varies more 

than one (1) percent from the contractor’s calculated process average 

results, or

3.5.3.2 The calculated process capability (Cpk/CPU) is less than one for 

results from either the contractor’s designated laboratory or the ADL. 

3.5.3.3 The contractor must notify the COTR that the process is not capable 

for fat and then sample and test an additional 20 consecutive results 

that must meet the criteria for AMS Process Assessment. Change in 

status begins after a cause and effect analysis has been performed 

and corrective actions have been implemented. If the contractor 

remains in Unreliable Status after the additional 20 consecutive lots, a 

cause and effect analysis must be performed and corrective actions 

submitted within 5 business days to AMS for review and approval. If 

the contractor still remains in Unreliable Status after the second round 

of 20 consecutive lots a cause and effect analysis must be performed 

and corrective actions submitted within 5 business days to AMS for 

review and approval, implemented and a satisfactory AMS assessment 

audit has been completed. The COTR reserves the right to deem a 

contractor as Unreliable for consideration on future contract awards 

when corrective or preventative actions are not adequate or effective 

or the contractor is unresponsive in declaring status or submitting 

corrective actions.

3.5.4 Continuous AMS Assessment – If AMS process assessment is 

satisfactory, the AMS agent will direct the contractor when to randomly 

select samples (each consisting of four sample units) from a 

production lot. No more than two production lot samples are sent to 

the ADL on a weekly basis. The ADL will continually record 20 

consecutive results (always including the last recorded result as 

defined within APPENDIX D) on spreadsheets and submit the 

calculated process capability (Cpk/CPU) value to the contractor and 

AMS. The ADL’s calculated process capability (Cpk/CPU) value will 

continually be compared to the contractor’s calculated process 

capability (Cpk, CPU) value as each contractor’s test result is recorded 

to conduct the AMS Process Assessment as described above (using 

20 consecutive results).

3.6 PATTY WEIGHT, THICKNESS, SHAPE, AND COLOR

3.6.1 The contractor’s technical proposal and process will assure, using SPC 

tools, that the following requirements are met:

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3.6.2 Patty Weight

3.6.2.1 Material Numbers 110349, 110348, 110082, 110346 - Target weight 

will be 2.8 ounces. Acceptable weight tolerance range will be 2.7 to 

2.9 ounces.

3.6.2.2 Material Numbers 110350, 110347 - Target weight will be 2.1 ounces. 

Acceptable weight tolerance range will be 2.0 to 2.2 ounces.

3.6.2.3 Material Number 100163, 110270 - Target weight will be 3.1 ounces. 

Acceptable weight tolerance range will be 3.0 to 3.2 ounces.

3.6.3 Patty Thickness – 5/16 inch (+/- 1/16).

3.6.4 Shape - Patties shall be round or oval in shape and waffled or scored 

on both sides.

3.6.5 Color – Color of patties shall be monitored for normal appearance and 

color. When cooked to an internal temperature of 160o

F by the end 

user, patties with internal or external pink appearance will not be 

allowed. 

3.7 MEAT / MEAT ALTERNATES

3.7.1 Patties must comply with the following MMA designations:

Material Number Portion Weight (oz.) MMA (oz.)

110349 2.8 2.0

110082 2.8 2.0

110348 2.8 2.0

110346 2.8 2.0

110350 2.1 1.5

110347 2.1 1.5

3.8 PREPARATION FOR DELIVERY

3.8.1 The contractor’s technical proposal and process will assure that all 

packaging, packing, closure, marking, and palletization comply with the 

National Motor Freight Regulations and FSIS regulations and the 

requirements listed below. The contractor also must have procedures 

for verifying the net weight of shipping containers. 

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3.8.2 Packaging and Packing

3.8.2.1 All immediate containers (casings or packages) shall function as a 

tamper evidence indicator to provide added assure of product integrity 

through the method of sealing or closure. 

3.8.2.2 Fine Ground Beef (Material Number 100158, 110261) – Fine ground 

beef must be vacuum packaged or packaged in casings and sealed. 

All packages will weigh 10 pounds. The casings or packages shall be 

closed by metal clips or by a heat-sealing method. Four (4) packages 

will be placed into each shipping container.

3.8.2.3 Fine Ground Beef (Material Number 100159, 110260) – Fine ground 

beef must be vacuum packaged or packaged in casings and sealed. 

All packages will weigh 1 pound. Forty (40) packages will be placed 

into each shipping container. 

3.8.2.4 Fine Ground Beef-Irradiated (Material Number 110085) – Fine ground 

beef must be vacuum packaged in a thermo formed plastic container. 

Each package shall weigh 10 pounds. The package shall be 

rectangular in shape and shall be made from materials that have been 

approved by FDA for irradiation application. Packages shall be packed 

into shipping containers with net weights of 40 pounds. The depth, 

width, and length of the containers shall be considered depending on 

the type of ionizing radiation used.

3.8.2.5 Coarse Ground Beef (Material Number 100154) - Coarse ground beef 

must be bulk packaged (with no packaging materials) directly into leakproof shipping containers with fiberboard that is wax impregnated, has 

a moisture barrier coating, or have plastic laminated interior panels. 

3.8.2.6 Patties (Material Numbers 110347, 110348, 110349, 110350, 110346, 

100163, 110270, 110082) –Separation material between patties is not 

required provided the IQF patties do not stick together at the time of 

shipment. Patties must be placed into immediate containers following 

either of the following methods:

3.8.2.6.1 Flexible Containers - Either four 10-pound, five 8-pound, or eight 5-

pound flexible (plastic) vacuum packaged or sealed containers will be 

placed into each shipping container. Hand twisting or hand tying is not 

acceptable.

3.8.2.6.2 Fiberboard Containers – When fiberboard is used for immediate 

containers, either four 10-pound or two 20-pound fiberboard containers 

will be placed into each shipping container. Patties may either be 

vacuum packaged or within sealed flexible containers (hand twisting or 

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hand tying is not acceptable) when placed into the fiberboard 

immediate container or, placed into the fiberboard immediate container 

that is lined with a plastic bag to completely cover the product. For this 

option, fiberboard immediate containers will then have to be sealed 

with tape or glue.

3.8.2.7 Ground Beef Patties-Irradiated - (Material Number 110082) – Patties 

must be packaged into sealed flexible (plastic) immediate containers. 

They may weigh either 20 pounds or 10 pounds. Packaging materials 

shall be approved by FDA for irradiation application. Separation 

material between patties is not required provided the IQF patties do not 

stick together at the time of shipment. Packages will be packed into 

shipping containers with net weights of 40 pounds. Consideration of 

the depth, width, and length of the containers shall be considered 

depending on the type of ionizing radiation is used. 

3.8.2.8 Style and Size of Shipping Containers - Only one style and size of 

immediate and shipping container may be used in any one delivery 

unit.

3.8.3 Shipping Container Net Weight

3.8.3.1 Using SPC tools, the contractor shall assure the following net weights:

3.8.3.1.1 Ground Beef (fine ground bulk and patties) - will be packed to a net 

weight of 40 pounds.

3.8.3.1.2 Coarse Ground Beef - will be packed to a net weight of 60 pounds.

3.8.4 Closure

3.8.4.1 Shipping containers will be closed by strapping, taping or gluing. When 

strapping is used, the initial closure (usually the bottom of container) 

shall be secured by the gluing or taping method. 

3.8.5 Marking of Containers* 

3.8.5.1 Both, immediate and shipping containers will have a printed code that 

includes the establishment number and is traceable to the production 

lot and date. All container markings shall include all information 

required by FSIS along with the additional information listed below: 

3.8.5.2 Ground Beef, 1-pound package labels (100159, 110260) will have the 

following information included on commercially labeled packages: 

3.8.5.2.1 Safe handling instructions.

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3.8.5.2.2 Nutrition Facts panel (to include fat declaration of 15 grams of fat per 

100 gram serving). 

3.8.5.2.3 The “best if used by” date (180 calendar days from the date of 

production).

3.8.5.2.4 The FSIS establishment number. 

3.8.5.2.5 A code number that will indicate traceability to production lot and date. 

3.8.5.3 Shipping Containers - Commercially marked shipping containers will 

include the information as follows:

3.8.5.3.1 USDA Shield (at least 2 inches high and appearing on the top of the 

container or on the principle display panel). 

3.8.5.3.2 Applicable Purchase Order Number.

3.8.5.3.3 The product name shall include no additional disclaimers and qualifiers 

to the name and material numbers listed below.

Product Name That Shall Appear on the 

Label Material Number

Ground Beef 1/ 100158

Ground Beef (LFTB Opt)1/ 110261

Ground Beef, 1 pound packages 100159

Ground Beef, 1 pound packages (LFTB Opt) 110260

Ground Beef – Irradiated1/ 110085

Coarse Ground Beef 100154

Ground Beef Patties-85/151/ 110350

Ground Beef Patties-85/151/ 110349

Beef Patties with SPP-85/151/,2/ 110348

Beef Patties with SPP-85/151/,2/ 110347

Ground Beef Patties-Irradiated-85/151/ 110082

Ground Beef Patties-90/101/ 110346

Lean Beef Patties1/ 100163

Lean Beef Patties (LFTB Opt)1/ 110270

1/ Shall include the statement “For Institutional Use Only” on the principle display panel. 2/ The ingredient statement must include the identification of the added hydrated SPP. 

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3.8.5.3.4 Fat Declaration.

3.8.5.3.5 Shipping containers containing irradiated ground beef shall bear the 

required FSIS markings for irradiated products and a “best if used by 

date” (180 calendar days from date of production). 

3.8.5.3.6 Nutrition Facts panel to include fat declaration of: 

3.8.5.3.6.1 15 grams of fat per 100 grams serving size for bulk items (100158, 

110261, 100159, 110260, 110085,100154),

3.8.5.3.6.2 12 grams of fat per 80 grams serving size for patty items -15% fat 

(110349, 110350, 110348, 110347, 110082),

3.8.5.3.6.3 8 grams of fat per 80 grams serving size for patty item - NTE 10% fat 

(110346), and

3.8.5.3.6.4 4.5 grams of fat per 88 grams serving size for patty items – 5% fat 

(100163, 110270).

3.8.5.3.7 Ingredient declaration (including single ingredient products).

3.8.5.3.8 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 ______.

* All labeling shall be illustrated in the Contractor’s technical proposal.

3.8.6 Palletized Unit Loads

3.8.6.1 All products shall be stacked on new or well-maintained pallets and 

palletized with shrink wrap plastic. 

3.8.7 Total Net Weights Per Delivery Unit

3.8.7.1 The delivery units for each of the respective material numbers are as 

follows:

Material Number Pounds Per 

Delivery Unit

100158, 100159, 110085, 110261, 110260 40,000

110349, 110350, 110348, 110347, 110346, 110082, 

100163, 110270 38,000

100154 42,000

Note: No tolerances will be allowed.

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3.8.8 Sealing

3.8.8.1 All products must be delivered to AMS assigned destinations under 

seal with tamper proof, tamper resistant, serially numbered, high 

security seals that meet the American Society for Testing and 

Materials Standard F 1157-04 as required under this supplement.

3.9 USDA QUALITY ASSURANCE

3.9.1 Warranty and Complaint Resolution

3.9.1.1 Warranty - The contractor will guarantee that the product complies with 

all specification requirements, technical proposal declarations, and 

provisions set forth in the program supplement. 

3.9.1.2 Complaint Resolution - Customer complaint resolution procedures will 

be included in the technical proposal. These procedures will include: a 

point of contact, investigation steps, intent to cooperate with AMS, and 

product replacement or monetary compensation. The procedures will 

be used to resolve product complaints from recipient agencies or AMS.

3.9.2 AMS Monitoring and Production Assessment

3.9.2.1 A GVD agent must be present during the production of the finished 

product for all USDA ground beef contracts. The GVD agent will 

monitor and verify the processing steps, quality assurance activities, 

and any corrective actions to assure that all requirements outlined in 

the approved technical proposal are complied with. The GVD agent 

will be conducting the monitoring and production verification in 

accordance with applicable GVD procedures. Any deviations to 

contractual requirements will be reported to the contractor and COTR. 

The COTR will make all determinations as to the acceptability of the 

product relative to findings documented by the GVD agent.

3.9.3 Control of Non-Conforming Product

3.9.3.1 The contractor must include a plan to assure that non-conforming 

product (i.e., boneless beef, LFTB, ground beef) is not delivered under 

USDA contracts. The plan must address 1) control and segregation of 

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

disposition of non-conforming product, including vendor notification in 

writing to the COTR of final disposition (e.g., diverted to cooked 

product or destroyed).

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3.9.4 Contractor Checkloading

3.9.4.1 Contractor will perform checkloading examinations at the time of 

shipment and issue contractor’s certificate to accompany each 

shipment that includes all of the following information:

3.9.4.1.1 Purchase Order Number/Purchase Order Line Item Number; 

3.9.4.1.2 Sales Order Number/Sales Order Line Item Number; 

3.9.4.1.3 Destination of shipment;

3.9.4.1.4 Name of Product and applicable Material Number; 

3.9.4.1.5 Shipping Date;

3.9.4.1.6 Production lot number(s) and date each lot was produced along with 

shipping container and immediate container code(s) and the code used 

that provides traceability to establishment number, production lot and 

date;

3.9.4.1.7 Count of shipping containers and total projected net weight in each 

production lot;

3.9.4.1.8 Identity of car or truck (car numbers and letters, seals, truck license, 

etc.) as applicable;

3.9.4.1.9 Contractor certification that product conforms with the applicable 

specification (TRS-GB-2013);

3.9.4.1.10 Count and projected net weight verified and;

3.9.4.1.11 Signature of company official responsible for checkloading.

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APPENDIX A

DATA ENTRY AND PROCESS CAPABILITY VALUES

Data Entry

The ADL will record microbiological and fat test results on spreadsheets and to have 

those spreadsheets readily available to AMS and its contractors/suppliers. Quantitative 

(plate count) results will be expressed as colony forming units (CFU) per gram or per ml 

reflecting the original sample measurement. Test results will be entered as a whole 

number (i.e., no decimal places, no preceding < (less than) symbol). Qualitative results 

for E. coli O157:H7 and Salmonella will be recorded as a 1 for a positive results and as 

a 0 for negative results. 

The ADL will provide the calculated process capability values (CPU, Cpk and Cl) in the 

spreadsheets so that the supplier’s process capability assessment can be determined, 

as described in APPENDIX B. 

Process Capability Values – CPU or Cpk 

The process capability value (CPU or Cpk) is calculated by the ADL. CPU will be used 

for microbiological tests and for Beef Patties – 90/10 fat tests since these requirements 

only have an upper specification limit. Cpk will be used for fat testing requirements that 

have an upper and lower specification limit (see section 3.5). The upper specification 

limits (USL) for microbiological requirements will be found in APPENDIX B. The 

calculations for CPU and Cpk are as follows:

Calculation of process capability (CPU) with an 

upper specification limit only

Step 1. The first calculation will determine the Zvalue (upper):

 

Z-value (upper) = (USL – Process Average) / 

Standard Deviation

Step 2. The Z-value divided by 3 will calculate the 

CPU:

 

CPU = Z-value (upper) / 3

Calculation of process capability (Cpk) with an 

upper and lower specification limit

Step 1. The first set of calculations will determine 

the smaller value of the two Z-values 

(upper or lower):

Z-value (upper) = (USL – Process Average) / 

Standard Deviation

Z-value (lower) = (Process Average – LSL) / 

Standard Deviation

Step 2. The smaller of the two Z-values (upper or 

lower) divided by 3 will calculate the Cpk.

CPU = Z-value (smaller value of the upper or 

lower) / 3

Process Capability Value – Cl

The central line (Cl; x-bar) is the process average or arithmetic mean that indicates the 

incidence of positive E. coli O157:H7 and Salmonella results. 

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APPENDIX B

AMS BONELESS & GROUND BEEF PROCESS REQUIREMENTS FLOW CHART

Quality Control Program – Prior to bidding on 

ground beef contracts with the USDA, the 

documented quality control program as 

described within the approved technical 

proposal (raw material suppliers and grinders) 

must have received a satisfactory onsite 

capability assessment by GVD. AMS will audit 

and monitor the program. The quality control 

program must specifically address 

management of microbial data to comply with 

the AMS Process Requirements Flow Chart 

and the following descriptions.

Process Assessment Status - A process 

assessment involves sampling and testing of 

20 consecutive lots or sub-lots (which will 

include the last recorded result as defined 

within APPENDIX D) of boneless beef (see 

Section 3.2.2.8.4) or ground beef (see Section 

3.2.3.5.3.5) destined for USDA contracts for 

the microbes listed within the table below. 

Process Capable? – Flow chart decision step 

that involves test results for up to 20 

consecutive SPC only lots or sub-lots (which 

will include the last recorded result) recorded in 

spreadsheets, where the process capability 

(CPU or Cl) value is calculated (See 

APPENDIX A) for evaluation. A process that is 

not capable shall be declared to the COTR 

immediately when results are known and will 

result in switching from process assessment 

status to conditional status or switching from 

conditional status to ineligible status when:

 The CPU values do not meet the levels 

 specified in the table below;

 The Cl values do not meet the levels 

specified in the table below for Salmonella

or E. coli O157:H7; 

 Two results exceed any of the critical limits in the table below; * or

 After 2 or more results, the CPU value is negative.*

*Immediate action will be taken prior to completion of 20 lots or sub-lots. 

Quality Control Program 

Approved by AMS

Process Assessment Status

Process 

Capable?

Conditional Status

Not to exceed 60 calendar days

Process 

Capable?

Ineligible Status

Satisfactory 

AMS 

Assessment 

Audit?

Yes

No

No

Yes

Yes

AMS PROCESS 

REQUIREMENTS FLOW CHART

No

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Conditional Status –To regain process capable status, the boneless beef supplier or 

contractor must notify the COTR that the process is not capable, and then have 20 

consecutive results that meet the ‘Process Capable’ criteria within 60 calendar days or 

in accordance with a production schedule pre-approved by the COTR. Change in 

status begins after a cause and effect analysis has been performed and corrective 

actions have been implemented. The boneless beef supplier or contractor may also 

declare itself ineligible at any time.

Ineligible Supplier/Contractor – An ineligible Boneless Beef Supplier or Ground Beef 

Contractor will not be allowed to supply boneless or ground beef products under USDA 

contracts until a cause and effect analysis has been performed and corrective actions 

have been submitted to AMS for review and approved, implemented and a satisfactory 

AMS assessment audit has been completed. Once satisfactorily becoming eligible, 

subsequent production will be under Conditional Status. The AMS COTR reserves 

the right to declare a boneless beef supplier or ground beef contractor ineligible at any 

time.

AMS MICROBIAL REQUIREMENTS FOR BONELESS & GROUND BEEF

Microbial Test USL (cfu) Critical Limits (cfu) CPU or Cl Value

Standard Plate Count 50,000 / gram 100,000 / gram CPU > 1 

Total Coliforms 100 / gram 1,000 / gram CPU > 1 

E. coli 100 / gram 500 / gram CPU > 1 

Salmonella Positive (+) result / 25 

grams

Cl < 0.05

E. coli O157:H7 Positive (+) result / 325 

grams

Cl < 0.05

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APPENDIX C

REQUIREMENTS FOR GROUND BEEF-IRRADIATED PRODUCTS

Ground Beef-Irradiated products shall be subjected to ionizing radiation from gamma 

ray, electron beam, or x-ray sources. The following requirements are in addition to all 

requirements specified within this TRS. 

Handling 

Products shall be packaged and placed into shipping containers and frozen to 0°F 

within 72 hours from time of completion of the production lot prior to irradiation. 

Products must be maintained in a frozen state from the time of leaving the shipping 

freezer and throughout the irradiation process. After irradiation, the products must be 

palletized, reloaded, and dispatched to the final destination. 

Dosimetry 

Ground beef shall be subjected to ionizing radiation to receive a dosage that is no less 

than 1.35 kilograys (kGy) and no more than 3.00 kGy. Irradiation facilities shall: 

• Submit the initial dosimeter data verifying minimum and maximum dosages 

received within the technical proposal, and 

• Maintain and provide confirmation dosimeter data to AMS upon request for each 

unit of ground beef irradiated.

Microbial Testing 

Irradiated Ground Beef Products (patties and bulk) - shall be tested for Standard Plate 

Count, Total Coliforms, and E. coli after final grinding and before freezing and tested for 

Salmonella and E. coli O157:H7 after completion of the irradiation process.

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Figure 2 

AMS Microbial and fat Results 12-7/20

Total Coliform Count

COMPANY = Noname's Packing

Individ.: cl: 47.7419 ucl: 179.465 lcl: -83.9811 * Rule violation Subgrp Size 1

O

O O

O

O

O

O O O O O O

O

O

O

O O O

O

O

O

O

O

O

O

O

O

O

Individ.

cl

lcl

ucl

-100

-50

0

50

100

150

200

5 10 15 20 25 30 35 40

APPENDIX D

GLOSSARY OF TERMS

Cause and Effect Diagrams – A cause and 

effect analysis is used to identify the cause or 

source of non-conformities. It categorizes the 

source as derived from impact on a process 

presented by Human, Machinery, Material, 

Methods, Environment, and Measurement (Test). 

The Cause and Effect Diagram will assist in 

evaluating a process and assigning the 

appropriate control point (see Figure 1).

"Cleanup to cleanup" - Part of a HACCP 

program that the establishment has in place to 

support statistically distinguishing one portion of 

production from another. Production destined for USDA contracts is to be commenced 

on clean equipment. "Cleanup to cleanup" may be an effective means of preventing 

cross contamination of one part of production to another with E. coli O157:H7. 

However, "cleanup to cleanup" without other supporting documentation may not be 

adequate to statistically distinguish one portion of production from another. If a sample 

analysis yields a positive result, any product produced in the same time frame with the 

same process or equipment is suspect, unless an intervention occurred that would 

indicate a change in the status of the process/equipment.

Control Charts – A control chart is a 

run chart with statistically derived 

upper and lower control limits (ucl

and lcl). The control chart 

demonstrates if a process is in 

statistical control. When properly 

designed, control charts provide an 

early warning of problems allowing 

for adjustments to be made before 

production of non-conforming 

products. Microbial test results may 

be plotted on control charts for 

individual measurements and fat test 

results may be plotted on control charts featuring average and range of the fat test 

results (See Figure 2). 

Effect

Cause Cause

Cause Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Figure 1

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AMS Fat Data

Average Fat

Company = B

Samples: 20 Mean: 15.3664 Std Dev: .8421Cpk: 1.042 Spec Lim: ( 12, 18)

Est % out: ( .0032012, .088179) Act % out: ( .0000, .0000)

Mean

-3sp +3sp

LSL USL

Target

0

2

4

6

8

10

12 13 14 15 16 17 18

Cpk – Process Capability Value (Cpk) is a capability analysis index used to determine if 

a process can meet specification limits. A Cpk value of 1 indicates that the process is 

producing at least 99.73% within the specification limit. Cpk values of 1 for many 

organizations have become the minimum requirement. However, the larger the Cpk 

values the better. Cpk differs from other process capability analyses since it considers 

the process average along with the distribution of test results. Since there is no lower 

specification limit for USDA microbial requirements, the calculation for Cpk will not 

involve relating the process average with a lower 

specification limit. 

CPU - Process Capability Value (CPU) is the 

same as Cpk except that there is no lower 

specification limit. The process performance 

index is correctly known as a Centered Process 

Capability Upper Specification Limit only (CPU) 

(See Figure 3).

Excellent Condition - All product must be in 

excellent condition (e.g., exposed lean and fat 

surfaces shall be of a color and bloom normally 

associated with the class, grade, and cut of meat

and typical of meat which has been properly 

stored and handled). Cut surfaces and naturally exposed lean surfaces shall show no 

more than slight darkening or discoloration due to dehydration, aging, and/or microbial 

activity. The fat shall show no more than very slight discoloration due to oxidation or 

microbial activity. No odors foreign to fresh meat shall be present. Changes in color 

and odors characteristically associated with vacuum 

packaged meat in excellent condition shall be acceptable. 

Also, product shall show no evidence of mishandling. Beef 

must be maintained in excellent condition through 

processing, storage, and transit. 

Flow Charts – Flow charts depict all of the steps of a 

process. Standard symbols are used to identify the start, 

finish, processing steps and decision steps. It can be used 

to simplify a complex process so that it can be analyzed 

(Figure 4). 

Histograms – The histogram shows a pictorial 

representation of the frequency of distribution of microbial 

test results over time. Sometimes referred to as process 

capability charts, histograms compare the distribution of 

the test results with AMS specification requirements. Use 

histograms along with control charts to better understand 

process capability (See Figure 3). 

Start

Process Step

Decision

Finish

No

Yes

Figure 4

Figure 3

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Figure 5 

Pareto Diagrams – The Pareto diagram ranks the importance of different nonconformities. Typically, non-conformities are measured against frequency of 

occurrence. The Pareto analysis is helpful 

in identifying and justifying which problems 

will need to be solved first (see Figure 5).

Process – For the purpose of this 

specification, a single process involves the 

input of a raw material on a production line 

with a value added activity resulting in a 

output that can is be further processed or 

meet a customer’s need. A complex 

process involves output being another 

processes input. The production of ground beef is a complex process.

Process Capability Assessment on 20 consecutive lots – For the purpose of this 

specification, process capability assessments are conducted on data results from each 

lot for fat and microbial requirements. A process assessment involves sampling and 

testing of 20 consecutive lots (which always includes the last recorded result). 

Information from each lot will be evaluated with information from the preceding 19 lots 

(i.e., while in process assessment of the first 20 lots, the process was found to be 

capable, then assessment will continue on lot numbers 2-21). This has often been 

referred to as a ‘Rolling 20’. This assessment takes into account process variations that 

may be attributed to product, management, sources, and time (see Figure 6). 

Random Sampling – A process of selecting a sample from a lot whereby each unit in 

the lot has an equal chance of being selected and is representative of the lot’s 

production.

Statistical Process Control (SPC) – SPC is the primary analysis tool of quality 

improvement. The objective of any quality improvement strategy is to identify and 

reduce the amount of variation. SPC analyzes the variation in a process and is the 

applied science that assists suppliers to collect, organize and interpret microbial and fat 

test results on processing of ground beef destined for USDA. 

Figure 6

Boneless defects

Frequency (%) - Samples 1 to 9

CONN TIS

LYMPH

BONE

FATINT

BLOOD CL

Category

35

21

20

10

4

Count

0 5 10 15 20 25 30 35 40

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SPC provides tools to help measure, identify, and eliminate variation from customer 

requirements (see Table 1). 

Tools for Statistical Process Control

Flow Charts Scatter Diagrams

Pareto Diagrams Run Charts

Cause and Effect Diagrams Control Charts

Histograms Capability Assessment

Upper and lower control limits (UCL and LCL) – Control limits are statistical 

calculations of the distribution of test results. Upper and lower control limits represent 

+/- 3 standard deviations of the process results. Data plotted outside the limits 

represent special causes of variation. A process may be considered “out of statistical 

control” when results are outside these limits. Upper and lower control limits are not to 

be confused with specification limits. A supplier wishing to be an eligible participant in 

the Ground Beef Program shall have a process that is capable of producing within the 

specification limits (See figure 2). 

Upper and lower specification limits (USL and LSL) – Normally, the customer sets 

the specification limits. The objective of the Ground Beef Purchase Program is to

procure from ground beef processors that are statistically capable of meeting the upper 

specification limits specified within the TRS-GB. The specification limits reflect 

customer needs (See Figure 3). 

Table 1

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100 GENERAL 

101 This document is for use by the Department of Agriculture (USDA), Agricultural 

Marketing Service (AMS), Livestock, Poultry and Seed (LPS) Program to ensure that the 

animal handling and welfare requirements for Federal nutrition assistance programs 

reflect industry best practices. 

110 PROGRAM APPROACH 

111 All animal harvest facilities that supply raw materials from bovine, porcine and ovine 

species for the production of AMS destined finished products must develop and 

implement a written program that is consistent with a systematic approach to humane 

animal handling and welfare as outlined in 69 FR 54625. The program will ensure proper 

animal handling and welfare techniques are conducted from the time the transportation 

conveyance enters the facility’s premises through the stunning and exsanguination of the 

animal. 

120 PROGRAM SUBMISSION 

121 The program will be submitted as a supporting document to the organization’s approved 

technical proposal and must address the requirements outlined in Section 200 – 

PROGRAM COMPONENTS.

200 PROGRAM COMPONENTS 

201 The contractor must ensure that any facility that harvests animals has a: 

210 MANAGEMENT COMMITMENT

211 Steering Committee (internal) which is ultimately accountable for animal handling and 

welfare initiatives within the organization. 

212 Mission Statement on animal handling and welfare that is distributed to all employees 

and conspicuously displayed at the premises. 

 

TECHNICAL REQUIREMENTS 

SCHEDULE – ANIMAL HANDLING AND 

WELFARE 2013 (TRS-AHW-2013) 

Contracting Officer Technical Representative (COTR) 

Livestock, Poultry and Seed Program 

Food Safety and Commodity Specification Division 

Room 2608 S-Bldg, Phone: (202) 260-8295

Effective: July 2013

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220 TRAINING PROGRAM 

221 Training program on Animal Handling and Welfare that:

221.1 is provided to all employees interacting with animals; 

221.2 covers the AMI Recommended Animal Handling Guidelines and Audit Guide 2012

Edition;

221.3 is facilitated by an employee that has earned and maintained a certification of animal 

handling and welfare training, such as that offered through the Professional Animal 

Auditor Certification Organization (PAACO) or an equivalent. 

221.4 is conducted no less frequently than once a year for each designated employee; and, 

221.5 requires signed documentation from each employee and confirmation by signature of the 

designated, certified trainer upon successful completion of training. 

230 QUALITY MANAGEMENT PLAN 

231 Written quality management plan (internal) which addresses all provisions of Chapter 3: 

Transportation Audit Guidelines, 7 Core Criteria and Chapter 4: Auditing Animal Handling 

and Stunning, 7 Core Criteria, of the AMI Recommended Animal Handling Guidelines 

and Audit Guide 2012 Edition, found at the following web site address: 

231.1 http://www.animalhandling.org/ht/d/sp/i/26752/pid/26752 

232 This internal quality management plan must also provide for routine assessment and 

monitoring of humane handling through the use of a numerical scoring system conducted 

by a trained employee.

240 NON-AMBULATORY AND U.S. SUSPECTS 

241 CATTLE 

242 Written protocol in-place and enforced that precludes the receipt of or having nonambulatory, disabled cattle on the harvest facility premise. In the event that animals 

become non-ambulatory or disabled at any time while present at the harvest facility, the 

animal will be humanely euthanized and the carcass removed from the premise in a 

timely manner through contracted services or other means. 

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243 HOGS AND SHEEP 

244 Written protocol in-place and enforced that ensures all animals designated by FSIS as 

U.S. Suspects (9 CFR 301.2) that are slaughtered are appropriately segregated during 

the harvest and production processes and precluded from inclusion in any products 

purchased by AMS. 

300 PROGRAM EVALUATION AND ELIGIBILITY 

301 The program will be audited (external) by AMS or a firm accredited by AMS. The 

accreditation of the firm will be conducted by the Grading and Verification Division (GVD) 

through the USDA ISO Guide 65 Program. Alternatively, at the option of the 

organization, the audits can be performed by GVD auditors. 

302 Audit findings thought to be in conflict with Food Safety and Inspection Service (FSIS) 

regulations will be communicated to the establishment’s FSIS Inspector in Charge (IIC) 

or designee. 

310 AUDIT FORMAT 

311 AMS or the AMS accredited auditing firm will conduct audits utilizing the following format: 

312 TRANSPORTATION SEGMENT (CHAPTER 3: AMI RECOMMENDED ANIMAL 

HANDLING GUIDELINES AND AUDIT GUIDE 2012 EDITION) 

312.1 Audited organizations must pass Core Criteria 1 and 6 with a minimum scoring of 

excellent, Core Criteria 2 through 5 with a minimum scoring of acceptable and Core 

Criteria 7 must be adhered to with full compliance (zero tolerance) each time an audit is 

performed. 

313 ANIMAL HANDLING AND STUNNING SEGMENT (CHAPTER 4: AMI 

RECOMMENDED ANIMAL HANDLING GUIDELINES AND AUDIT GUIDE 2012 

EDITION) 

313.1 Audited firms must pass Core Criteria 1 through 5 with a minimum scoring of acceptable 

while Core Criteria 6 and 7 must be adhered to with full compliance (zero tolerance) each 

time an audit is performed. 

320 INITIAL AUDIT 

321 Initial audit must be performed prior to award of contracts. 

330 AUDIT FAILURE 

331 If an audit is failed for any of the Core Criteria, the organization is not eligible to provide 

product until such a time that corrective and preventative actions are approved by the 

COTR, implemented and proven effective. 

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340 AUDIT FREQUENCY AND STATUS 

341 STANDARD - Until four (4) consecutive successfully passed audits are attained, an audit 

must be conducted within 3 months of the previous audit. 

342 MONTHLY - If at any time an audit identifies any of the Core Criteria not meeting the 

pass requirements while in the STANDARD phase, auditing will be required to be 

conducted on a monthly basis once corrective and preventative actions have been 

approved by the COTR, implemented and proven effective. This schedule will be for a 

period of time until four (4) successive audits are found to meet the passing requirements 

noted in SECTION 310 – AUDIT FORMAT; at which time audits shall be conducted on 

the STANDARD basis. 

343 If four successfully conducted audits are sequentially completed within a one year period 

while in STANDARD auditing phase, the facility may move to a SEMI-ANNUAL audit 

basis. 

344 SEMI-ANNUAL - Semi-annual audits may continue until such time that a failed audit is 

reported or a period of greater than six months has elapsed without any audits being 

performed; at which time the audits must resume as described for STANDARD audits. 

400 COTR

401 The COTR can declare an organization’s Animal Handing and Welfare Program out of 

compliance at any time. 

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