Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

May 2013

AMENDMENT NO. 1

SUPPLEMENT 212 TO AMS MASTER SOLICITATION

PURCHASE OF FRESH BONELESS BEEF PRODUCTS

FOR FURTHER PROCESSING 

FOR DISTRIBUTION TO CHILD NUTRITION AND

OTHER FEDERAL FOOD AND NUTRITION PROGRAMS

Dated MAY 2012

This Amendment is issued in order to update Supplement 212 attachments, as follows:

1) Replace Attachment I with the attached Technical Requirements Schedule – BB - 2013 

(TRS-BB-2013) for USDA Purchases of Fresh Chilled, Boneless Beef for Further 

Processing, revised May 2013.

2) 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
Approved by CMS

Date Issued: 04/26/04

 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 – BB - 2013

FOR USDA PURCHASES OF

FRESH CHILLED, BONELESS 

BEEF FOR FURTHER 

PROCESSING

Effective: MAY 2013 

Preparing Activity: 

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

Supersedes: TRS-BB-2012

Changes - In blue 

LPS-FSCSD-TRS-BB-2013

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TABLE OF CONTENTS

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

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

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

3.2 MATERIAL REQUIREMENTS FOR FRESH-CHILLED BONELESS BEEF ......... 3

3.3 STATE OF REFRIGERATION .............................................................................. 8

3.4 FAT LIMITATIONS................................................................................................ 8

3.5 PACKAGING AND PACKING .............................................................................. 9

4.0 CONTROL OF NON-CONFORMING PRODUCT ............................................... 10

5.0 QUALITY ASSURANCE..................................................................................... 10

APPENDIX A................................................................................................12 

APPENDIX B................................................................................................13 

APPENDIX C................................................................................................15 

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1.0 SCOPE

1.1 This Technical Requirements Schedule (TRS)–Boneless Beef (BB)–

2013 is for use by a contractor of the United States Department of 

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

Procurement Division (CPD) to deliver fresh-chilled (never previously 

frozen) boneless beef for further processing.

2.0 APPLICABLE DOCUMENTS

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

2.1.1 Grading and Verification Division (GVD) Procedures Manual.

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

Revision 3.

2.1.3 Applicable Supplement to AMS Master Solicitation.

3.0 CHECKLIST OF REQUIREMENTS 

3.1 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 MATERIAL REQUIREMENTS FOR FRESH-CHILLED BONELESS

BEEF

3.2.1 Domestic Origin and Harvest (Slaughter) Requirements – The 

harvester’s quality control program must be documented 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 GVD during production 

activities that demonstrate its adherence to the documented program. 

Boneless beef shall be derived from cattle harvested at facilities that 

comply with the following origin and harvest requirements.

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

defined within the Supplement. 

3.2.1.2 Humane Handling - All cattle shall be humanely handled in accordance 

with all applicable FSIS regulations and AMS requirements. 

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3.2.1.3 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.

3.2.1.4 Spinal Cord Removal – All spinal cord tissue must be removed during 

the harvesting process.

3.2.1.5 Pathogen Intervention – 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 contractor’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.

3.2.1.6 Carcass Testing - Routinely test carcasses for Shiga-toxigenic

Escherichia coli O157:H7 (including O157:H7 and O157:Non-Motile 

(NM); herein referred to as E.coli O157:H7) at CCP to verify 

effectiveness of interventions. 

3.2.1.7 Grass Fed – When specified in the invitation, boneless beef destined to 

be labeled as grass fed shall be supported by documentation and the 

FSIS approved label which substantiates such a claim.

3.2.2 Boneless Beef Requirements 

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

with the above domestic origin and harvest requirements. 

3.2.2.2 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. 

3.2.2.3 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. 

3.2.2.4 Objectionable materials - The following objectionable materials shall be 

excluded: 

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

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

internal fat (kidney, pelvic, and heart fat). 

3.2.2.4.2 All bone, cartilage, and the following heavy connective tissues:

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3.2.2.4.2.1 White fibrous – Shoulder tendon, elbow tendon, silver skin from the 

outside round, sacrociatic ligament, opaque periosteum, serous 

membrane (peritoneum), tendinous ends of shanks, patellar ligament

(stifle joint), gracilis membrane (from the inside round), and achilles

tendon. 

3.2.2.4.2.2 Yellow elastin – Back strap and abdominal tunic. 

3.2.2.5 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.

3.2.2.6 Lot - A lot shall consist of a single combo sized bin of approximately 

2,000 pounds of boneless beef produced within a day, between 

“cleanup to cleanup” (see APPENDIX C) and that is from a single 

harvester or from a single processor. 

3.2.2.7 Microbial Testing – All lots of fresh chilled boneless beef must be 

tested for all microbes listed in APPENDIX B. All samples will be sent 

to the AMS designated laboratory (ADL). 

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

supplying procedures for sample preparation, and submission. The 

laboratory shall require contractors to submit this 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. 

3.2.2.7.2 Sample Selection 

3.2.2.7.2.1 For Beef Manufacturing Trimmings – The composite sample will be 

selected as described within FSIS Directive 10,010.1 Revision 3 (N-60 

Sections 8, 9 and NOTE).

3.2.2.7.2.2 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.

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3.2.2.7.2.3 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 contractor’s technical proposal.

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

contractor 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. Contractors 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.

3.2.2.7.3 Testing and Results 

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

the applicable AMS-approved testing methodologies. 

3.2.2.7.3.2 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: 

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

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

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

affected lot. 

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

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

the affected lot.

3.2.2.7.3.2.4 Confirmed pathogen - The boneless beef 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.

3.2.2.7.3.3 The ADL will record results of all microbial analysis in a format that can 

be easily captured and analyzed.

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3.2.2.7.3.4 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 3.2.2.7.4.

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

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

the USDA.

3.2.2.7.4 Statistical Process Capability – The statistical process capability of a 

boneless beef contractor to comply with microbial requirements will be 

based on the assessment of calculated process capability (CPU, Cl) 

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 purchase programs will be monitored by AMS and 

the contractor, to determine individual lot acceptance and/or capability 

of their process according to APPENDIX B. Ineligible boneless beef 

contractor 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 contractor may re-enter the 

program under conditional status.

3.2.2.7.5 Contractor’s Responsibility - The contractor will provide results and 

process capability status (as applicable) involving each lot of boneless 

beef to be delivered to the 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 contractor has been 

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

boneless beef contractor 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 contractor may re-enter the program 

under conditional status.

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3.3 STATE OF REFRIGERATION

3.3.1 Fresh-chilled boneless beef shall be maintained and delivered at a 

temperature not to exceed 40o

F.

3.4 FAT LIMITATIONS 

3.4.1 Requirements - The contractor will establish a target average of 15

percent fat of all boneless beef destined for all USDA destinations. 

The upper and lower specifications limits will be 18.0 and 12.0 percent 

fat respectively. Production lots with average fat results that are not 

within the upper and lower specification limits will not be shipped to 

USDA. 

3.4.2 Process Capability -The processors capability (Cpk) value shall be one 

(1) or higher when the average results from twenty (20) consecutive 

production lots (which always will include the last production lot) are 

calculated. 

3.4.3 Documentation - The contractor shall declare within their technical 

proposal:

3.4.3.1 Lot size, number of samples, selection and preparation procedures,

3.4.3.2 The laboratory and a test method, 

3.4.3.3 Data management and storage of fat results,

3.4.3.4 Statistical Process Control (SPC) charting methods which will include a 

process capability report (histogram) that is capable of calculating a 

Cpk value (see Exhibit A).

3.4.4 Assessment by AMS - AMS reserves the right to: 

3.4.4.1 Check production records of the recipient where the contractor’s 

boneless beef is further processed; 

3.4.4.2 Select and analyze samples at the further processor. The results may

be used by the contracting officer as a “check” to determine if fat 

content is in compliance with the fat limitation requirements; and/or

3.4.4.3 Deem a contractor as unreliable for failure to comply with the above 

requirements. 

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3.5 PACKAGING AND PACKING

3.5.1 The contractor’s technical proposal and process will assure that 

all packaging, packing, closure, marking, and palletizing 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. 

3.5.1.1 Packaging and Packing – The contractor shall bulk package the 

boneless beef within lined “combo bins” in such a manner to maintain 

the product in excellent condition. The combo bins of boneless beef 

shall be sealed so that the container is tamper proof and arrives at the 

destination intact. 

3.5.1.2 Net Weight – The contractor shall have procedures that accurately 

determine the net weight of the boneless beef. Each filled combo bin 

shall weigh from 1850 to 2250 pounds. AMS reserves the right to 

perform net weight examinations at destination. 

3.5.1.3 Marking of Containers – All shipping container markings shall include 

all information required by FSIS regulations and the following 

information: 

3.5.1.3.1 “Complies with TRS - BB - 2013 - Boneless Beef for Further 

Processing”: 

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

3.5.1.3.3 USDA Shield (at least 2 inches high). 

3.5.1.3.4 Purchase Order Number. 

3.5.1.3.5 Fat Declaration. 

3.5.1.3.6 The appropriate material number listed in the table below for each of 

the items. 

Item Material Number

Boneless Beef Combo, Fresh 100155

Boneless Beef Combo, Grass Fed, Fresh 110091

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

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3.5.1.4 Total net weights per delivery unit - The delivery unit will be 40,000 

pounds. 

3.5.1.5 Sealing - 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.

4.0 CONTROL OF NON-CONFORMING PRODUCT

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

product 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).

5.0 QUALITY ASSURANCE 

5.1 Warranty and Complaint Resolution

5.1.1 Warranty – The contractor will guarantee that the product complies 

with all specification requirements, technical proposal declarations, and 

provisions set forth in the program Supplement.

5.1.2 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.

5.2 Contractor Checkloading 

5.2.1 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:

5.2.1.1 Purchase Order Number/Purchase Order Line Item Number;

5.2.1.2 Sales Order Number and Sales Order Line Item Number;

5.2.1.3 Destination of shipment;

5.2.1.4 Name of Product and applicable Material Number;

5.2.1.5 Shipping Date;

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5.2.1.6 Production lot number(s) and date each lot was produced; 

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

production lot;

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

etc.) as applicable;

5.2.1.9 Contractor certification that product conforms with the applicable 

specification (TRS BB 2013);

5.2.1.10 Count and projected net weight verified and;

5.2.1.11 Signature of company official responsible for checkloading. 

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APPENDIX A

DATA ENTRY AND PROCESS CAPABILITY VALUE

Data Entry

The ADL will record microbiological test results on spreadsheets and 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, Cl) in the 

spreadsheets so that the contractor’s process capability assessment can be 

determined, as described in APPENDIX B. 

Process Capability Values – CPU or Cpk 

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

microbiological 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 3.4.2). 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 BEEF PROCESS REQUIREMENTS FLOW CHART

Quality Control Program – Prior to bidding on 

boneless beef contracts with the USDA, the 

documented quality control program as 

described within the approved technical 

proposal 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 (which will include the last 

recorded result as defined within APPENDIX 

C) of boneless beef (see Section 3.2.2.7.4)

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 (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. 

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 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 contractor may also declare itself ineligible 

at any time.

Ineligible Contractor – An ineligible boneless beef contractor will not be allowed to 

supply boneless beef to USDA 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 contractor

ineligible at any time.

AMS MICROBIAL REQUIREMENTS FOR BONELESS 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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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 C

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 contractors to collect, organize and interpret microbial and 

fat test results on processing of ground beef destined for USDA. 

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

requirements (see Table 1). 

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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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 contractor wishing to be an eligible participant in 

the Boneless 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 Boneless Beef Purchase Program is to 

procure from boneless beef processors that are statistically capable of meeting the 

upper specification limits specified within the TRS-BB. 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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