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100 ITEM DESCRIPTION

110 Frozen, Fully cooked, Scrambled, Round Egg Patty (110931) – Frozen, fully 

cooked, scrambled, round patty processed from pasteurized whole egg. The 

commodity shall be 3.25 to 3.5 inches in diameter and weigh 1.25 ounces,

totaling a minimum of 300 patties per case. Patties shall be packed 25 pounds 

per case and shipped in plastic-lined cardboard containers. A purchase unit 

shall consist of 39,600 pounds (17,962 kg).

200 APPLICABLE DOCUMENTS

210 The following documents are incorporated as part of this USDA, AMS, FSCS 

Division FPPS for Frozen, Fully cooked, Scrambled, Round Egg Patty –

December 2017:

210.1 AMS Master Solicitation for Commodity Procurements.

210.2 Regulations Governing the Inspection of Eggs and Egg Products (9 CFR § 

590) and Regulations Governing the Voluntary Inspection of Egg Products (9 

CFR § 592).

210.3 Regulations Governing the Current Good Manufacturing Practices in 

Manufacturing, Packing, or Holding Human Food (21 CFR § 110) and 

Regulations Governing Egg and Egg Products (21 CFR § 160).

300 CHECKLIST OF REQUIREMENTS

310 Domestic Products – Refer to the current AMS Master Solicitation for 

commodity Procurements. 

320 Food Defense – Refer to the Current AMS Master Solicitation for Commodity 

Procurements.

330 Food Safety and Inspection Service (FSIS) Requirements – The commodity 

APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR FROZEN, FULLYCOOKED, SCRAMBLED, 

ROUND EGG PATTY

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

Room 2624 S-Bldg, Phone: (202) 692-0342

Effective: December 2017
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shall be sourced from pasteurized liquid whole eggs produced and processed 

in an FSIS official plant for further processing and shall comply with this FPPS 

and FSIS regulations (9 CFR § 590 and 9 CFR § 592).

340 Food and Drug Administration (FDA) Requirements – The commodity shall be 

produced in a facility that complies with FDA regulations governing current 

Good Manufacturing Practices (21 CFR § 110).

350 The contractor shall maintain a documented and operational Quality Control 

Program which shall be reviewed by FSCS Division and audited by the Quality 

Assessment (QA) Division. The program records shall include but are not 

limited to the continued monitoring of process controls, handling and shipping 

practices, and any specified microbiological or chemical testing. In the event 

of non-compliance with the microbiological or chemical criteria as stated in the 

specification and documented Quality Control Program, the contractor shall 

document identified deficiencies, analyses of the root cause, and implemented 

corrective actions, as applicable. Documentation shall be submitted to FSCS

Division. Multiple non-compliances may result in an audit of the contractor’s 

quality control system by AMS.

400 PROCESSING

410 Processing Sequence Requirement – The frozen egg patties from pasteurized

liquid whole eggs shall be processed, cooked, frozen, and packaged in a 

continuous process that complies with the time and temperature requirements 

of this FPPS. 

411 Liquid Whole Eggs from Other Plants – Liquid whole eggs may be transferred 

or obtained from another FSIS-inspected plant for further processing, provided 

the liquid whole eggs are produced in compliance with this FPPS and FSIS 

regulatory requirements. The USDA Egg Products Inspection and Grading 

Certificate shall state the date and time the shell eggs were broken, and 

include the statement “Product meets acceptance requirements of the FPPS 

for Whole egg dated January 2017”. 

412 Date Processed – The commodity shall not be processed or packaged more 

than 60 days prior to the first day of the delivery period.

413 Lot Definition – A lot is the amount of packaged commodity produced during a 

processing shift.

420 Liquid Whole Eggs

421 Shell eggs, when presented for breaking, shall be:

421.1 Nest-run (shell eggs which are merchandised as they come from the 

production facility and not segregated for quality) that may or may not be 

washed and sized, as verified by FSIS at time of breaking; or
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421.2 U.S. Consumer Grade AA or A based on destination tolerances.

422 Shell eggs shall not be more than 21 days old from the date of production at 

the time of processing, (7 CFR § 56.1 - eggs of current production definition) 

and shall comply with FDA regulations for ambient temperature during storage 

and transport (21 CFR § 118.4.e).

423 For nest-run shell eggs, the contractor shall provide the FSIS Inspector a 

certificate of conformance certifying the age and quality of shell eggs and 

stating the lot identification and quantity of each lot prior to breaking.

424 For U.S. Consumer Grades AA or A, the U.S. Grade may be stated on the 

USDA Shell Egg Grading Certificate, which accompanies the shell eggs, or 

the cases of shell eggs may be identified with the USDA Consumer AA or A, 

or Sample Grade AA or A stamp.

425 Liquid Whole Eggs in Natural Proportion – Liquid whole eggs shall be egg 

whites and egg yolks in natural proportion as broken from the shell eggs. Egg 

whites and egg yolks in the liquid whole eggs shall be processed into a 

uniform mix.

430 Processing Liquid Whole Eggs with Color Stabilizer

431 Formulation – A food grade color stabilizer shall be added to the liquid whole 

eggs to inhibit greenish-gray discoloration.

431.1 Color stabilizer – The color stabilizer shall be one of the following (based on 

percent of the weight of the liquid whole eggs): (a) Citric acid--0.2 percent 

(maximum), (b) monosodium phosphate--0.5 percent (maximum), or (c) 

monopotassium phosphate--0.5 percent (maximum).

431.2 Water – Water may be used as a carrier for the citric acid, monosodium 

phosphate, or monopotassium phosphate. If a water carrier is used, the water 

shall contain not less than 50 percent by weight of the color stabilizer.

440 Pasteurization

441 The liquid whole eggs with color stabilizer shall be pasteurized within 72 hours 

from the start of breaking, per FSIS requirements (9 CFR § 590.504 (e)).

450 Holding and Cooling Temperatures – Product holding and cooling 

temperatures for liquid egg, unpasteurized or pasteurized, shall comply with 

FSIS regulatory requirements (9 CFR § 530 and 9 CFR § 590.570).

460 Cooking, Appearance and Freezing

461 Cooking - Egg patties shall be formulated and cooked to ensure pathogens 
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are eliminated. Egg patties shall be fully cooked until firm, displaying a light to 

medium color to meet quality requirement of this specification.

462 Appearance – Patties shall be round, 3.25 to 3.5 inches in diameter, and 

appear as scrambled egg with natural edges and surfaces. Patties displaying 

excessive bubbles, air-pockets, dark brown or burnt markings shall not be 

accepted. 

463 Flavor and Texture – Patties shall have a recognizable egg flavor with smooth 

mouth feel. The patties shall not exhibit rubbery or spongy mouthfeel or exhibit 

off flavors or odors.

464 Ingredients – Whole egg shall be the primary ingredient as evidenced in the 

ingredient statement. Other ingredients shall be used to produce a finished 

product with natural, blended egg flavor profile suitable for institutional food

systems and shall comprise no more than 10 percent of the raw formula.

464.1 Sodium content shall not exceed 150 mg per 100 gram.

470 Organoleptic requirements – Patties shall be free of grey or greenish color, off 

flavoring, rancidity; free of fruity, sulfide-like, cardboardy, tallowy, oily, metallic, 

chlorine-like, or other foreign and off-odors; free of foreign materials (e.g., 

glass, paper, rubber, plastic, wood, metal); shall show no evidence of 

mishandling or deterioration; and shall have a yellow color and show no 

evidence of dehydration or freezing and thawing.

480 Freezing

481 IQF – Patties shall be Individually Quick Frozen (IQF) so the individual pieces 

do not stick together after packaging and packing.

490 Meat/Meat Alternate Crediting

491 Cooked egg patties shall credit as at least one (1) ounce meat/meat alternate.

500 MICROBIAL

The contractor shall have a documented plan to comply with FSIS and FDA

guidance and requirements for Salmonella and Listeria monocytogenes in egg 

products and ready-to-eat foods (9 CFR § 590; 21 CFR § 117). Product 

testing positive for any pathogen shall not be allowed as rework or for delivery 

to USDA.

600 HEATING INSTRUCTIONS

610 Heating instructions for the end-user shall be provided in the shipping 

container (e.g. flyer, included on the package label, etc.). Finished product 

shall be processed so that the end-user may prepare the product in a 
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conventional, convectional, or microwave type oven for serving.

700 PACKAGING AND PACKING

710 Packaging – All packaging and packing materials shall be clean and in new 

condition, shall not impart objectionable odors or flavors to their contents, shall

be approved by FDA for use in contact with food products, and shall be 

tamper-evident. Tamper-evident is defined as packaging and packing 

materials with one or more indicators or barriers to entry, which, if breached or 

missing, can reasonably be expected to provide visible evidence that 

tampering has occurred.

720 Plastic-film Bags – Bags for packaging the commodity shall be a polyethylene 

film bag with a wall thickness of not less than 2 millimeters (0.002 inch); and 

shall protect the commodity from dehydration, freezer burn, or quality 

deterioration during the conditions of use. Metal wire ties, paper-coated wire 

ties, or staples shall not be used.

730 Shipping Containers – Shipping containers shall: 

730.1 Be good commercial fiberboard containers that are acceptable by common or 

other carrier for safe transport to point of destination, 

730.2 Be of such size to pack the commodity without slack filling or bulging; 

730.3 Withstand the stresses of handling, shipping, stacking, and storage, and 

730.4 Be closed by commercially accepted methods and materials. Steel or wire 

straps shall not be used for final closure. 

731 Staples shall not be used for final closure of shipping containers. Adhesive or 

staples cannot be used to fasten the top portion of telescope-style containers 

to the bottom portion. Staples may be used to manufacture and to assemble 

the fiberboard shipping containers, provided the staples are fastened into the 

container and tightly clenched to eliminate sharp edges prior to packing the 

commodity into the shipping containers.

740 Labeling

741 Child Nutrition (CN) Labeling information demonstrating product contribution to 

the National School Lunch Program meal pattern requirements is required. For

more information on the CN Labeling Program, see the section for Food 

Manufacturers/Industry at:

http://www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program

742 Shipping containers shall be in compliance with the National Motor
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Freight Classification, or the Uniform Freight Classification, as applicable, and

shall be labeled to include all information required by FDA regulations (21 

CFR 101).

743 Shipping Container Labels – Shipping container labels shall contain the

following information:

743.1 A traceability code that is traced back to establishment number, production lot,

 and date.

743.2 Ingredients and Allergen statements on shipping containers. The ingredient 

statement, even for single ingredient foods, shall be included as a statement 

separate from the name of the product; e.g. Ingredients: _____________. The

allergen statement shall be in accordance with the Food Allergen Labeling and 

consumer Protection Act (FALCPA) which defines milk, egg, fish, Crustacean 

shellfish, tree nuts, wheat, peanuts, and soybeans, as well as any food 

ingredient that contains protein derived from one of these foods, with the 

exception of highly refined oils, as “major food allergens.”; e.g. Contains:

_________.

743.3 Material number: 110931

743.4 Product Name: Frozen, Fully Cooked, Scrambled, Round Egg Patty

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

810 Packaging Defects – Contractor shall ensure that packages in a delivery unit 

are examined for defects that affect protection, expose product, permit 

dehydration or freezer burn, or quality deterioration during storage, such as 

tears, holes, or improperly sealed or closed packages prior to shipment.

811 Packing Defects – Shipping containers in a delivery unit shall be examined for 

condition, labeling, and marking defects according to the United States 

Standards for Condition of Food Containers (7 CFR § 42).

820 A purchase unit or delivery unit shall total 39,600 pounds net, or multiples 

thereof. 

821 Contractor shall maintain records to demonstrate that each delivery unit has

been examined for compliance with the net weight requirements at time of 

loading.

822 The tare weight of all packing materials shall be determined by weighing a 

representative sample of all packaging components.

830 Loading and Shipping Frozen Commodity
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831 Visual Inspection – Frozen cooked commodity showing any evidence of 

defrosting, refreezing, or freezer deterioration shall be rejected for use under 

this FPPS.

832 Internal Product Temperature

832.1 The frozen cooked commodity shall be 2 °F (-16.7 °C) or lower at the time of 

loading. Delivery units with internal product temperatures exceeding 2 °F (-

16.7 °C) and up to 5 °F (-15 °C) shall be tentatively rejected. Tentatively 

rejected delivery units may be returned to the freezer and the temperature 

reduced to 2 °F (-16.7 °C) or lower and reoffered one time only. Delivery units 

exceeding 5 °F (-15 °C) or delivery units that have been tentatively rejected 

and exceed 2 °F (-16.7 °C) when reoffered shall be rejected for use under this 

FPPS.

900 PALLETIZED UNIT LOADS

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

with shrink wrap plastic. Pallet loads shall be stacked in a manner that 

minimizes the overhang of the shipping containers over the edges of the 

pallets and that exposes each shipping container’s principal display panel to 

facilitate certification examinations.

920 Size and Style of Container – Only one size and style of shipping container 

shall be used in any one delivery unit.

1000 SHIPMENT AND DELIVERY

1010 Shipment and Delivery, including Loading and Sealing, Delivery Notifications 

and Split Deliveries – Refer to the current AMS Master Solicitation of 

Commodity Procurements.

1100 ASSESSMENT BY THE QUALITY ASSESSMENT (QA) DIVISION

1110 Once a contractor is notified by the FSCS Division that the Quality Control 

Manual meets the applicable criteria, the Quality Assessment (QA) Division 

shall contact the contractor to set up a pre-award onsite capability assessment 

audit of the facility’s processes, food defense plan, and quality control 

program used to produce the product(s) to determine the contractor’s ability to 

meet contractual requirements.

1120 Pre-Award Onsite Capability Assessment Audit

1121 Food Defense Assessment

1121.1 The QA Division shall conduct a food defense audit that shall include, but is 

not limited to, a thorough evaluation of the contractor’s food defense plan. 

Documentation shall support the contractor’s food defense plan. 
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1122 Processing Requirements

1122.1 The QA Division shall conduct audit based on the processing requirements 

stated in the FPPS and the contractor’s Quality Control Program. 

Documentation shall support the contractor’s adherence to meeting the 

processing requirements in this FPPS.

1123 Documentation shall support:

1123.1 Continued monitoring of process controls, handling and shipping, and 

specified microbiological and chemical criteria previously approved by the 

FSCS Division; and

1123.2 The contractor’s food defense plan. In addition, the audit shall consist of the 

review of records related to purchasing, receiving, production, quality control, 

inventory, labeling and shipping records, and interviews with management and 

production personnel.

1124 Upon completion of the onsite capability assessment, the auditor shall notify 

the FSCS Division of the audit findings. Contractor shall be notified by the 

FSCS Division and the official final report shall be sent once released from the 

QA Division.

1124.1 If the audit findings demonstrate that the process or food defense plan are

inadequate, the applicant shall be notified by the FSCS Division that they are 

ineligible to bid. The Contractor shall have an opportunity to correct identified 

deficiencies, modify the process, food defense plan, and/or quality control 

program, and resubmit for further consideration.

1124.2 Eligibility shall depend on whether the modifications demonstrate that:

1124.2.1 The process is capable of delivering product in compliance with the FPPS,

1124.2.2 The contractor is in compliance with the food defense plan,

1124.2.3 A successful QA Division corrective action audit is conducted, and 

1124.2.4 The contractor complies with other applicable contractual requirements.

1130 Post-Award Assessment Audit

1131 Eligible contractors who receive contracts shall have their documented food 

defense plan, quality control program, and supporting documentation readily 

available for review by the FSCS Division or AMS agents. Records may be 

maintained on hard copy or electronic media. However, records maintained as 

electronic media shall be made available in printed form immediately upon 

request by the FSCS Division or AMS agents.
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1132 The QA Division shall conduct an onsite audit of the contractor’s facility(s) and 

processes when production commences for the first contract awarded. 

Additional audits shall be conducted as determined by the FSCS Division, but 

not less than twice per year for contractor’s with continuous or multiple 

contracts, or once per contract for intermittent contractor’s. At the discretion of 

the FSCS Division, more frequent audits may be conducted when audit 

deficiencies are detected.

1140 Post-Award Actions

1141 Any deviation from contractual requirements shall be immediately reported by 

the contractor to the Contracting Officer and FSCS Division. The Contracting 

Officer or FSCS Division shall notify the contractor regarding eligibility to 

continue to participate as a contractor.

1142 Contractors shall assure that the delivered product complies with the 

provisions of the FPPS, the applicable assessment by USDA, and the 

contractor’s quality control program approved by the FSCS Division.

1150 The cost of all audit, product monitoring, and certification services performed 

by the AMS agents shall be borne by the Contractor. This includes, but is not 

limited to, audits, examinations, supervision, official documentation, and 

related services.

1151 Questions concerning charges and the availability of AMS agents can be 

directed to USDA/AMS, LPS Program’s QA Division field office or the Director 

of the QA Division, LPS Program, AMS, USDA, Room 3953-S, STOP 0258,

1400 Independence Avenue, SW, Washington, DC 20250-0258, telephone

(202) 720-3271.

1200 DESTINATION EXAMINATION

1210 Commodity Requirements – Before acceptance by consignee, the frozen 

commodity may be examined on a spot-check basis for temperature, 

condition, identity, count, or any other contract provision. If a recipient 

complaint is received, re-inspection may be performed by USDA AMS at the 

expense of contractor.

1220 Temperature – Frozen commodity shall have an average internal temperature 

not to exceed 10 °F (-12.2 °C) with no individual temperature exceeding 15 °F 

(-9.4 °C) when shipped, during transit, and when received at the destination 

plant. When any sample exceeds 15 °F (-9.4 °C) the purchase unit shall be 

rejected for use under this FPPS.

1300 PRODUCT ASSURANCE AND COMPLAINT RESOLUTION

1310 Product Assurance – The Contractor shall guarantee that the product 

complies with all FPPS requirements and provisions set forth in the Master 
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Solicitation for Commodity Procurements.

1311 Waiver Requests – Contractor shall submit all waiver requests directly to the 

Commodity Procurements Staff (CPS) Contracting Officer for review and 

determination. A Full list of CPS contacts can be found at: 

https://www.ams.usda.gov/sites/default/files/media/AMS%20Commodity%20P

rocurement%20Staff%20Contact%20List.pdf

1320 Complaint Resolution – Customer complaint resolution procedures shall be 

the responsibility of 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.