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October 14, 2014

COMMERCIAL ITEM DESCRIPTION

BEEF, GROUND PRODUCTS AND DICED MUSHROOM,

INDIVIDUALLY QUICK FROZEN (IQF) OR FROZEN, FULLY COOKED

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

the use of this Commercial Item Description (CID).

1. SCOPE. This CID covers fully cooked, frozen or IQF ground beef, ground products and 

diced mushroom (beef and diced mushroom products) packed in commercially acceptable 

containers, suitable for use by Federal, State, local governments, and other interested parties. 

Please note: This document does not guarantee purchase of this item by USDA.1

2. PURCHASER NOTES. Purchasers must specify the following:

- Type(s) of beef and diced mushroom products desired (Sec. 3).

- When analytical requirements are different than specified (Sec. 7.1).

- When analytical requirements need to be verified (Sec. 7.2).

- Manufacturer’s/distributor’s certification (Sec. 10.1) or USDA certification (Sec. 10.2).

3. CLASSIFICATION. The beef and diced mushroom products must conform to the following 

list which must be specified in the solicitation, contract, or purchase order.

Types.

2, 3, 4

Type I - Beef patties with mushrooms

Type II - Charbroiled beef patties with mushrooms

Type III - Beef meatballs with mushrooms

Type IV - Beef sausage patties with mushrooms

Type V - Beef taco filling with mushrooms

Type VI - Other (as specified by the purchaser)

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

products must meet the requirements of the:

1 For USDA purchase specifications please visit the following websites: Commodity Purchase Specifications for Agricultural Marketing Service 

(AMS) and Commodity Purchase Specifications for Farm Service Agency (FSA). 2 Not all options are available from every manufacturer. Check with the manufacturer/distributor for availability.

3 If the product is purchased for the Child Nutrition (CN) Programs, in order to credit as 1⁄4 cup other vegetable, a serving must contain at least 1/8 

cup cooked mushrooms and must be served with 1/8 cup of visible vegetables.

4 If the product is purchased for the CN Programs, the fat content of the beef and diced mushroom product must meet the CN Program’s

requirements in effect on the date of the solicitation, contract or purchase order.

METRIC

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- Processing guidelines (Sec. 5).

- Salient characteristics (Sec. 6).

- Analytical requirements: as specified by the purchaser (Sec. 7).

- Manufacturer’s/distributor’s product assurance (Sec. 8).

- Regulatory requirements (Sec. 9).

- Quality assurance provisions: as specified by the purchaser (Sec. 10).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 11).

5. PROCESSING GUIDELINES.

5.1 Processing. The beef and diced mushroom products must be processed in accordance with 

the applicable provisions of the USDA, Food Safety Inspection Service (FSIS), Meat Inspection 

Regulations (9 Code of Federal Regulations (CFR) Parts 301-350), the Food Standards and 

Labeling Policy Book, be manufactured under Sanitary Standard Operation Procedures (SSOP) 

(9 CFR Part 416), and be in compliance with Hazard Analysis and Critical Control Point 

(HACCP) system requirements (9 CFR Part 417).

5.2 Food security. The beef and diced mushroom products must be processed and transported 

in accordance with the FSIS Food Defense Guidelines for the Transportation and Distribution of 

Meat, Poultry, and Processed Egg Products.

5

 This guidance identifies the kinds of preventive 

measures food manufacturers, processors, or handlers may take to minimize the risk that food 

under their control will be subject to tampering or other malicious, criminal, or terrorist actions. 

The implementation of enhanced food security preventive measures provides for the security of a 

plant’s production processes and includes the storage and transportation of pre-production raw 

materials, other ingredients, and postproduction finished product.

5.3 Shelf Life. The beef and diced mushroom products must have at least 10 months shelf life 

remaining when delivered to the purchaser.

5.4 Freezing.

5.4.1 Patties and meatballs. After cooking, the beef and diced mushroom patties and meatball 

products must be IQF to an internal temperature of -12.2°C (10°F) or lower, prior to packaging. 

An interim cool-down and drain period may be allowed for beef and diced mushroom patties and 

meatball products before entering the freezing chamber. After freezing, the beef and diced 

mushroom patties and meatball products must be packaged and the internal temperature of the 

product must be -12.2°C (10°F) or lower at the time the beef and diced mushroom patties and 

meatball products are prepared for delivery. The frozen beef and diced mushroom patties and 

meatball products must be maintained at a temperature of -12.2°C (10°F) or lower during 

shipment.

5 http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b-4884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES.

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5.4.2 Taco filling. After cooking, the beef and diced mushroom taco filling product must be 

packaged and brought to an internal temperature of 4.4°C (40°F) or lower, within 24 hours of 

packaging as the product is entering the freezing process. An interim cool-down period may be 

allowed for beef and diced mushroom taco filling products before entering the freezing process. 

The beef and diced mushroom taco filling product must be frozen within 72 hours, to an internal 

temperature of -12.2°C (10°F). The frozen beef and diced mushroom taco filling products must 

be maintained at a temperature of -12.2°C (10°F) or lower during preparation for delivery and 

during shipment.

6. SALIENT CHARACTERISTICS.

6.1 Raw ingredients.

6.1.1 Beef. The beef must be the only meat component allowed and must conform to the 

applicable provisions of the meat and poultry products inspection and certification requirements 

(9 CFR Parts 301 to 350). The beef must comply with all applicable portions of the Institutional 

Meat Purchase Specifications (IMPS) Fresh Beef 100 Series. Prior to grinding, beef must 

comply with the defect levels specified in Table 100 I of the IMPS Quality Assurance Provisions

(QAPs).

6.1.2 IQF diced mushrooms. The color of the IQF diced mushrooms used in beef and diced 

mushroom products must be white or cream, or brown. The diced mushrooms must have a fairly 

good color and may possess a grayish cast that does not seriously affect the overall color or 

appearance. The diced mushrooms must be 9.5 x 9.5 x 9.5 mm (3/8 x 3/8 x 3/8 in) and fairly 

uniform in size and shape with not more that 15 percent by weight of dices larger than 

9.5 x 9.5 x 9.5 mm (3/8 x 3/8 x 3/8 in). The diced mushrooms must be tender and may be 

slightly soft; with no more than 10 percent by weight excessively soft, fibrous, or rubbery. The 

diced mushrooms must be fairly free from defects and not more than 10 percent by weight may 

contain discoloration due to brown spot or rust spots that extend into the flesh, or mechanical 

damage causing a ragged appearance. The diced mushrooms must not contain more than an 

average of 1 piece per 2,835 g (100 oz) of harmless extraneous material, such as but not limited 

to loose root material or small pieces of straw no longer than 2.54 cm (1 in) in length. The diced 

mushrooms must not contain foreign material such as, but not limited to: grit, soil or compost, 

wood, rot or decay, insects or insect fragments, or maggots. IQF diced mushrooms used in beef 

products used in the National School Lunch Program must meet the requirements of the USDA, 

Agricultural Marketing Service (AMS), Fruit and Vegetable Program (FV), Specialty Crops 

Inspection (SCI) Division Commodity Specification for Frozen Vegetables, dated June 2014.

6.1.3 Additional ingredients. Additional ingredients may be used as permitted by the FSIS. 

When Textured Vegetable Protein (TVP) (soy protein concentrate) is used as an additional 

ingredient, the minimum percent of hydrated protein product in the combined finished product 

must not exceed 20 percent. When used, the additional ingredients must meet the standards 

specified in the Food Chemicals Codex (FCC) or, in the absence of FCC specification at a 

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minimum, meet the specifications for quality set by the US Pharmacopeia (USP)-National 

Formulary quality. The additional ingredients must be approved for those particular uses by 

FDA’s regulations on food additives or be Generally Recognized as Safe (GRAS) for those 

intended uses.

6.1.4 Beef patties with mushrooms. In addition to the beef and diced mushrooms, the beef 

patties may contain TVP, caramel color, water, potassium chloride, maltodextrin, hydrolyzed soy 

protein, salt, dry beef stock, spices, flavors, seasoning, isolated plum product, flavoring, 

modified corn starch, citric acid, and other appropriate ingredients.

6.1.5 Beef meatballs with mushrooms. In addition to the beef and diced mushrooms, the beef 

meatballs may contain TVP, caramel color, bread crumbs, potassium chloride, maltodextrin, 

water, salt, Romano cheese, sugar, dehydrated garlic, spices and other appropriate ingredients.

6.1.6 Beef taco filling with mushrooms. In addition to the beef and diced mushrooms, the beef 

taco filling may contain tomato paste, water, TVP, caramel coloring, soy flour, modified food 

starch, salt, potassium chloride, maltodextrin, dehydrated onion, dehydrated garlic, chili powder, 

vinegar, paprika extract, spices and other appropriate ingredients.

6.2 Finished product.

6.2.1 Cooking. The beef and diced mushroom products must be fully cooked in accordance 

with FSIS regulations. Unless otherwise specified in the solicitation, contract, or purchase order, 

the placement of grill (char) marks on the finished beef and diced mushroom patty products will

be at the option of the contractor.

6.2.2 Appearance and color. The beef and diced mushroom products must have a normal 

appearance and color for the IQF beef and diced mushroom products specified in the solicitation, 

contract, or purchase order. The beef and diced mushroom products must not be undercooked 

(pink).

6.2.3 Aroma and flavor. The aroma and flavor must be characteristic of beef and diced 

mushroom products specified in the solicitation, contract, or purchase order. There must not be 

any foreign odors or flavors such as, but not limited to, burnt, scorched, stale, rancid, or moldy.

6.2.4 Foreign material. Determination of wholesomeness and acceptability with respect to the 

presence of foreign material (e.g., glass, dirt, insect parts, hair, wood, or metal) must be made by 

a FSIS employee. All ingredients must be clean, sound, wholesome, and free from evidence of 

rodent or insect infestation. All beef products must be examined by a metal detection device 

capable of detecting metallic contaminants including, but not limited to: stainless steel shavings, 

pieces of metal from wire mesh conveyers, pieces of wire, and metal fragments from cutting 

equipment.

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7. ANALYTICAL REQUIREMENTS.

7.1 Analytical and microbiological testing requirements. Unless otherwise specified in the 

solicitation, contract, or purchase order, the beef and diced mushroom products must comply 

with the following ranges and tolerances:

Test Tolerance

Fat Must be less than 20 percent4

Aerobic (Standard) Must be less than 50,000 Colony Forming Units 

 Plate Count (CFU) per g

Escherichia coli (E. coli) Must be less than 3 Most Probable Number (MPN) 

per g or CFU per g

Listeria monocytogenes Negative

 (L. monocytogenes)

Salmonella Negative

E. coli O157:H7 Negative

7.2 Product verification sampling. When USDA verification of analytical requirements is 

specified in the solicitation, contract, or purchase order, analytical and microbiological testing 

will be performed by USDA laboratories on composite samples. The composite sample for the 

analytical tests must be 227 g (8 oz) and the composite sample for the microbiological tests must 

be 0.68 kg (1 lb 5 oz). The number of subsamples drawn to make the analytical composites must 

be based on USDA procedures.

7.3 Test portion size. The test portions must be derived from the composite sample specified in 

Sec. 7.2. The test portion size for testing Salmonella must be 325 g (11.46 oz). The test portion 

size for testing aerobic (standard) plate count, L. monocytogenes, E. coli and E. coli O157:H7 

must be 50 g (1.76 oz) each.

7.4 Analytical testing. When specified in the solicitation, contract, or purchase order, the 

analyses must be made in accordance with the following methods from the AOAC International 

Official Methods of Analysis (OMA) or the USDA, FSIS, Microbiology Laboratory Guidebook6

(MLG) as specified below:

Test Method

Fat 991.36, 2007.04, or 2008.06

Aerobic (Standard) Plate 966.23 or 990.12

Count

6 FSIS Microbiology Laboratory Guidebook is available at: http://www.fsis.usda.gov/wps/portal/fsis/topics/science/laboratories-andprocedures/guidebooks-and-methods/microbiology-laboratory-guidebook.

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Test Method

E. coli 966.23, 966.24, 992.30, or 991.14

L. monocytogenes 999.06, 2003.12, 2004.02, 2004.03, or 2004.02

Salmonella 996.08, 986.35, 967.26, 2003.09, or 2004.03

E. coli O157:H7 996.09, 996.10, 997.11, 2000.14, or USDA FSIS

MLG 5 and 5A

7.5 Test results. Test results for fat must be reported to the nearest 0.01 percent. The test 

results for aerobic (standard) plate count must be reported to the nearest 100 CFU per g. The test 

results for E. coli must be reported to the nearest MPN or CFU. The test results for Salmonella, 

L. monocytogenes, and E. coli O157:H7 must be reported as positive or negative. Any result not 

conforming to the analytical requirements will be cause for rejection of the lot.

8. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor must certify that the beef and diced mushroom products provided meet the salient 

characteristics of this CID, conform to their own specifications, standards, and quality assurance 

practices, and be the same beef and diced mushroom products offered for sale in the commercial 

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

9. REGULATORY REQUIREMENTS. The delivered beef and diced mushroom products

must comply with all applicable Federal and State mandatory requirements and regulations 

relating to the preparation, packaging, labeling, storage, distribution, and sales of the beef and 

diced mushroom products in the commercial marketplace. Delivered beef and diced mushroom 

products must comply with all applicable provisions of the Federal Food, Drug, and Cosmetic 

Act, the Fair Packaging and Labeling Act, and regulations promulgated thereunder. When the 

beef and diced mushroom products are used for the National School Lunch Program, the beef 

and diced mushroom products must comply with all applicable provisions of the Child Nutrition 

(CN) Programs. When a CN label is specified, the label must be approved in its final format by 

the Food and Nutrition Service (FNS).

10. QUALITY ASSURANCE PROVISIONS. Purchaser must specify 10.1 or 10.2.

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

or purchase order, the manufacturer/distributor will certify that the finished beef and diced 

mushroom products distributed meet or exceed the requirements of this CID.

10.2 USDA certification. When required in the solicitation, contract, or purchase order that 

product quality, acceptability or both be determined, the USDA, Agricultural Marketing Service 

(AMS), Livestock, Poultry and Seed Program (LPS), Quality Assessment Division (QAD), must

be the certifying agency. LPS, QAD inspectors must certify the quality and acceptability of the 

beef and diced mushroom products in accordance with LPS procedures, which include: selecting 

random samples of the beef and diced mushroom products, evaluating the samples for 

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conformance with the salient characteristics of this CID and other contractual requirements, and 

documenting the findings on official LPS score sheets and/or certificates. In addition, when 

required in the solicitation, contract, or purchase order, LPS will examine the beef and diced 

mushroom products for conformance to the U.S. Standards for Condition of Food Containers (7 

CFR Part 42) in effect on the date of the solicitation.

11. PACKAGING. Preservation, packaging, packing, labeling, and case marking must be 

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

12. USDA INSPECTION NOTES. When Section 10.2 is specified in the solicitation, 

contract, or purchase order, USDA certification must include evaluation of the quality and 

condition of samples of beef and diced mushroom products and compliance with 

requirements in the following areas:

- Processing guidelines (Sec. 5).

- Salient characteristics (Sec. 6).

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

(Sec. 7). When USDA analytical testing is specified, LPS QAD inspection personnel must 

select samples and submit them to the USDA, Science and Technology Program (S&TP) 

laboratory for analysis.

- Packaging requirements (Sec. 11 or as specified in the solicitation, contract, or purchase 

order).

13. REFERENCE NOTES.

13.1 USDA contacts.

13.1.1 USDA certification contacts. For USDA certification contact the Director, QAD, LPS, 

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

(202) 260-8954, or via E-mail: Jennifer.Porter@ams.usda.gov.

13.1.2 Analytical testing and technical information contact. For USDA technical 

information on analytical testing, contact a member of the Laboratory Approval and Testing 

Division, S&TP, AMS, USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, 

DC 20250-0272, telephone (202) 690-0621 or E-mail: KerryR.Smith@ams.usda.gov.

13.2 Sources of documents.

13.2.1 Sources of information for nongovernmental documents are as follows:

Copies of the AOAC International OMA may be obtained from: AOAC International, 2275 

Research Boulevard, Suite 300, Rockville, MD 20850-3250, telephone (301) 924-7077. 

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Internet address: http://www.aoac.org for nonmembers and http://www.eoma.aoac.org for 

members and AOAC OMA subscribers. 

Copies of the Food Chemicals Codex and U.S. Pharmacopeia may be purchased from: United 

States Pharmacopeia Convention, 12601 Twinbrook Parkway, Rockville, MD 20877, 

telephone (800) 227-8772 or (301) 881-0666, Fax (301) 816-8148 or on the Internet at: 

http://www.usp.org. 

13.2.2 Sources of information for governmental documents are as follows:

Applicable provisions of the U.S. Standards for Condition of Food Containers are contained in 7 

CFR Part 42, the Food Safety and Inspection Service regulations are contained in 9 CFR Parts 

301 to 417, the Fair Packaging and Labeling Act are contained in 16 CFR Parts 500 to 503, and 

the Federal Food, Drug, and Cosmetic Act are contained in 21 CFR Parts 1 to 199. These 

documents may be purchased from: Superintendent of Documents, New Orders, P.O. Box 

979050, St. Louis, MO 63197-9000. Credit card (Visa, MasterCard, Discover/ NOVUS, 

and American Express) purchases may be made by calling the Superintendent of 

Documents on (866) 512-1800, (202) 512-1800. These documents may also be obtained free 

of charge on the Internet at: 

http://www.gpo.gov/fdsys/browse/collectionCfr.action?collectionCode=CFR.

Copies of the FSIS Food Defense Guidelines for the Transportation and Distribution of Meat, 

Poultry, and Processed Egg Products is available online from: USDA, FSIS on the Internet at: 

http://www.fsis.usda.gov/wps/wcm/connect/4f9d737a-1f3e-49ff-851b74884fa946bd/Transportation_Security_Guidelines.pdf?MOD=AJPERES.

Copies of the FSIS Microbiology Laboratory Guidebook is available online from: USDA, FSIS 

on the Internet at: http://www.fsis.usda.gov/wps/portal/fsis/topics/science/laboratoriesand-procedures/guidebooks-and-methods/microbiology-laboratory-guidebook.

Copies of the IMPS and QAPs are available online from: USDA, AMS on the Internet at: 

http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateP&nav

ID=IMPS&rightNav1=IMPS&topNav=&leftNav=&page=LivestockStandardizationIMPS

&resultType=&acct=lsstd.

Copies of the USDA, AMS, FV, SCI Division, Commodity Specifications for Frozen Vegetables 

are available online from: USDA, AMS on the Internet at: 

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5108337.

Copies of this CID, the U.S. Standards for Condition of Food Containers (7 CFR Part 42), and 

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

which may improve this CID are available from or provided to: Chief, Standardization 

Branch, USDA, AMS, FV, SCI Division, Riverside Business Park, 100 Riverside Parkway, 

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Suite 101, Fredericksburg, VA 22406, telephone (540) 361-1130, Fax (540) 361-1199, via Email: CIDS@ams.usda.gov or on the Internet at: 

www.ams.usda.gov/CommercialItemDescription.

CIVIL AGENCY COORDINATING ACTIVITIES:

DOJ - BOP

USDA - FV, LPS

VA - OSS

PREPARING ACTIVITY:

USDA - FV

Non-Discrimination Policy: The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and 

applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where 

applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual's income is derived from 

any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the 

Department. (Not all prohibited bases will apply to all programs and/or employment activities.) To File an Employment Complaint: If you 

wish to file an employment complaint, you must contact your agency's EEO Counselor (PDF) within 45 days of the date of the alleged 

discriminatory act, event, or in the case of a personnel action. Additional information can be found online at 

http://www.ascr.usda.gov/complaint_filing_file.html. To File a Program Complaint: If you wish to file a Civil Rights program complaint of 

discrimination, complete the USDA Program Discrimination Complaint Form (PDF), found online at 

http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a 

letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of 

Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email 

at program.intake@usda.gov. Persons with Disabilities: Individuals who are deaf, hard of hearing or have speech disabilities and you wish to 

file either an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877-8339 or (800) 845-6136 (in 

Spanish). Persons with disabilities who wish to file a program complaint, please see information above on how to contact us by mail directly or 

by email. If you require alternative means of communication for program information (e.g., Braille, large print, audiotape, etc.) please contact 

USDA's TARGET Center at (202) 720-2600 (voice and TDD).

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