APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR 

COOKED BEEF ITEMS

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

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

Supersedes: FPPS for Cooked Beef Items March 2015 –

changes from previous requirements in blue

Effective: March 2016

Approved by________CMS 

Date Issued: 02/01/10 

Date Revised: 03/03/16

100 ITEM DESCRIPTIONS 

101 Beef Patties with SPP, Homestyle, Fully Cooked – These items consist of 

ground beef with soy protein product (SPP) with a handmade appearance 

and Individually Quick Frozen (IQF) for use as sandwiches or a stand-alone 

item. Portion Weight – 1.7, 2.2 and 2.7 ounces. 

102 Beef Taco Filling, Fully Cooked – This item consists of ground beef cooked in 

lightly seasoned ingredients for use in a variety of applications, including taco 

fillings, burritos, enchiladas and similar items. 

103 Beef Sloppy Joe Mix, Fully Cooked – This item consists of ground beef 

cooked in seasoned tomato product for use in a variety of applications, 

including sandwich fillings and similar items. 

104 Breaded Beef Patties, Fully Cooked – This item consists of ground beef that 

is formed into round or oval patties, breaded and IQF for use as sandwiches 

or a stand-alone item. Portion Weight – 3.0 ounces. 

105 Beef Crumbles, Fully Cooked – This item consists of ground beef with SPP 

that is lightly seasoned to a crumble size of 1⁄4-inch maximum for use in a 

variety of applications such as chili, sloppy joe, tacos, spaghetti sauce, pizza, 

lasagna, casseroles, pasta dishes, and any recipe that calls for ground beef. 

106 Beef Crumbles, Fully Cooked (LFTB Optional) – This item consists of ground 

beef with SPP that is lightly seasoned to a crumble size of 1⁄4-inch maximum 

for use in a variety of applications such as chili, sloppy joe, tacos, spaghetti 

sauce, pizza, lasagna, casseroles, pasta dishes, and any recipe that calls for 

ground beef. Lean Finely Textured Beef (LFTB) may be used in the product 

formulation as outlined in Section 327 below. 

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Date Issued: 02/01/10 

Date Revised: 03/03/16 2

107 Beef Patties, Homestyle, Fully Cooked – This item consist of ground beef, 

containing no binders or extenders, with a handmade appearance and IQF for 

use as sandwiches or a stand-alone item. Portion Weight – 2.2 ounces. 

110 Formula – Beef shall comprise at least 75 percent of the raw formula for all 

items with the exception of Beef Patties, Homestyle, Fully Cooked. For this 

item, beef shall comprise at least 95 percent of the raw formula.

120 Non-Meat Component – Non-meat components shall comprise no more than 

25 percent of the raw formula for all items with the exception of Beef Patties, 

Homestyle, Fully Cooked. For this item, non-meat components shall 

comprise no more than 5 percent of the raw formula.

130 Fat – Fat shall not exceed 13 g per 100 g basis. 

140 Sodium – The sodium content shall not exceed 340 mg per 100 g basis. 

150 Packing – Four (4) 10-pound, five (5) 8-pound, eight (8) 5-pound, or twenty 

(20) 2-pound immediate containers (packages) shall be packed in a 40-pound 

(net weight) shipping container. 

160 Delivery Unit – Each delivery unit shall consist of 1,000 cases and 40,000 

pounds, except for Beef Patties with SPP, Homestyle, Fully Cooked – 1.7, 2.2 

and 2.7 ounces and Beef Patties, Homestyle, Fully Cooked – 2.2 ounces, 

which shall consist of 950 cases and 38,000 pounds. 

200 CHECKLIST OF REQUIREMENTS 

210 All items shall be produced in accordance with Food Safety and Inspection 

Service (FSIS) regulations. The contractor’s technical proposal, submitted to 

the FSCS Division, shall adhere to the following Checklist of Requirements. 

300 MATERIALS 

310 The contractor’s technical proposal shall include procedures to address 

conformance with the following material requirements. 

320 MEAT COMPONENT 

321 Beef shall be the only meat component allowed. 

322 Domestic Origin of Meat Component – All cattle shall originate from 

U.S. produced livestock as described in the Master Solicitation and 

Supplement. 

323 Harvesting – Cattle shall be harvested in facilities that comply with the 

following requirements: 

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Date Issued: 02/01/10 

Date Revised: 03/03/16 3

323.1 Humane Handling – Cattle shall be humanely handled in accordance with all 

applicable FSIS regulations and AMS requirements. 

323.2 Non-Ambulatory Disabled Animals – Meat from carcasses of non-ambulatory 

disabled livestock shall not be included in USDA Purchase Programs. 

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

harvesting process. 

324 Boneless Beef – Boneless beef shall comply with the following requirements: 

324.1 Traceability – Contractors shall provide sufficient product traceability and shall 

have records to verify the source of raw materials used in each lot of product. 

324.2 Handling – All boneless beef shall 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. Frozen boneless beef may be used provided 

it is processed into the final product within 60 days from the date of pack. 

324.3 Objectionable Materials – The following objectionable materials shall be 

excluded: Major lymph glands (prefemoral, popliteal, and prescapular), 

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

all bone, cartilage, shoulder tendon, elbow tendon, silver skin, sacrociatic 

ligament, opaque periosteum, serous membrane (peritoneum), tendinous 

ends of shanks, gracilis membrane, patellar ligament (associated with the 

stifle joint), achilles tendon, back strap and abdominal tunic. 

325 Mechanical Separation – Beef that is mechanically separated from bone 

with automatic deboning systems, advanced lean (meat) recovery (AMR) 

systems, or powered knives shall not be allowed. 

326 Pathogen Testing – Boneless and ground beef previously tested and found 

positive for any pathogen shall not be allowed. 

327 LFTB – When specified, LFTB, or meat components produced using similar 

methods may be used as a raw material in the production of material 

number 110264. When LFTB is used, the following criteria shall be met: 

327.1 LFTB may be used at a rate not to exceed 15 percent of the meat 

component. 

327.2 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. 

327.3 Fat Content - Does not exceed 10 percent fat. 

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Approved by________CMS 

Date Issued: 02/01/10 

Date Revised: 03/03/16 4

330 NON-MEAT COMPONENTS 

331 Domestic Origin of Non-Meat Component – Significant ingredients (more 

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

332 Seasoning and Ingredient – Seasonings and other ingredients shall be used 

to produce products with mild flavor profiles suitable for institutional feeding 

systems. For crumbles and patties, seasonings and other ingredients shall 

comprise no more than 2 percent of the raw formula. 

333 The following non-meat ingredients shall be precluded from use in the 

formulation: 

333.1 MSG – Monosodium Glutamate (MSG). 

333.2 Gluten-containing ingredients. 

334 Soy Protein Product (SPP) – Beef Patties with SPP, Homestyle, Fully 

Cooked and Beef Crumbles, Fully Cooked shall contain SPP in the raw 

formula that meets the following requirements: 

334.1 The source of the SPP shall be soy and shall be hydrated to yield no less 

than 18 percent protein (as-is basis). 

334.2 The physical characteristics of SPP, in the dry form, shall be either granular 

or textured. The types of soy that may be used are soy concentrate or 

isolate (65 percent and 85 percent as-is basis, respectively). 

335 Batter and Breading – For Breaded Beef Patties, Only – If flour is used in 

the batter and breading combination, it shall be enriched. 

400 PROCESSING 

410 GRINDER PLATE

411 The size of the grinding plate for grinding boneless beef shall be declared. 

420 BONE COLLECTOR / EXTRUDER SYSTEM 

421 A bone collector/extruder system shall be in operation to effectively remove 

bone, cartilage, and heavy connective tissue during the final grind. 

430 PATTIES 

431 Beef Patties with SPP, Homestyle, Fully Cooked and Beef Patties, 

Homestyle, Fully Cooked, only – Patties shall comply with the following: 

431.1 Handmade Appearance – Patties shall have a “handmade” appearance. 

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Date Issued: 02/01/10 

Date Revised: 03/03/16 5

431.2 Grill Marks – At least one side of the patties shall have grill (char) marks. 

432 Breaded Beef Patties, Fully Cooked, only – Patties shall have a round or oval 

shape. 

433 Raw Weight – The raw weight of the patties shall be declared and charted on 

control charts featuring average weight and range. 

434 IQF – Patties shall be IQF so the individual pieces do not stick together after 

they are packaged and packed. 

435 Pink Appearance – Patties with pink appearance after cooking shall not be 

allowed. 

440 CRUMBLES 

441 Size – The size of the crumbles shall be 1⁄4-inch maximum with an allowance 

of five percent ‘fines’ (<1

/16-inch) in each immediate package. ‘Fines’ per 

immediate package shall be charted on control charts featuring average value 

and range. 

442 IQF – The crumbles shall be IQF or may be produced from IQF’s materials to 

prevent it from sticking together after freezing. 

443 Flavor – Crumbles shall not have a ‘char-broil’ flavor. 

450 COOKING TEMPERATURE 

451 All products shall be fully cooked in accordance with FSIS regulations. 

460 METAL DETECTION 

461 All products shall be free of metal contaminants. Detection of stainless steel, 

ferrous, and non-ferrous (e.g., lead, copper, and aluminum) metals is 

required. The contractor's technical proposal shall identify and describe the 

equipment, location, detection procedure, sensitivity levels, frequency of 

equipment validation, and corrective action procedures. 

500 FINISHED PRODUCT LIMITATIONS 

510 The declared serving size, fat content and sodium level shall be stated on the 

nutrition facts panel on each label according to FSIS nutritional labeling 

regulations. 

520 FAT 

521 The fat content of the finished product shall not exceed 13 percent 

522 (Percent Fat = (Total Fat ÷ Serving Size (racc)) x 100). 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A
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Date Issued: 02/01/10 

Date Revised: 03/03/16 6

530 SODIUM 

531 Sodium level shall not exceed 340 mg per 100 g basis 

532 ((Declared Sodium Level (mg) X 100) ÷ Declared Serving Size (grams - racc) 

< 340)). 

540 MEAT / MEAT ALTERNATES 

541 Beef Patties with SPP, Homestyle, Fully Cooked and Beef Patties, 

Homestyle, Fully Cooked, only – Patties shall comply with the following Meat / 

Meat Alternate (MMA) designations: 

Material Number Portion Weight (ounces) MMA (ounces) 

110321 1.7 1.5 

110322, 110711 2.2 2.0 

100130 2.7 2.5 

550 MICROBIAL

551 The contractor shall have a documented plan to comply with the 

current FSIS Salmonella and Listeria monocytogenes requirements for 

ready-to-eat foods. Product tested positive for any pathogen shall not 

be allowed as rework or delivery to USDA. 

600 HEATING INSTRUCTIONS

610 Heating instructions for the end-user shall be provided in the contractor’s 

technical proposal and shall be included on the immediate container and/or in 

the shipping container (e.g. flyer, included on the package label, etc.) as 

specified for a particular packing orientation discussed in Section 722.4 

below. Finished product shall be processed so that the end-user may 

prepare them in a conventional or microwave type oven for serving. 

700 PREPARATION FOR DELIVERY 

710 PACKAGING AND PACKING 

711 Packaging – All products shall be vacuum packaged or packed in a sealed 

(tamper proof) immediate package. In addition, beef taco fillings and sloppy 

joe mix shall be hot-filled into reheatable high oxygen and high moisture 

barrier pouches. 

712 Packing1/ – Four (4) 10-pound, five (5) 8-pound, eight (8) 5-pound, or twenty 

(20) 2-pound immediate containers (packages) shall be packed in a 40-pound 

(net weight) shipping container. 

1/The contracting officer shall designate the packing orientation permitted for each solicitation. 

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Date Issued: 02/01/10 

Date Revised: 03/03/16 7

720 LABELING2/

721 The shipping containers shall be in compliance with the National Motor 

Freight Classification, or the Uniform Freight Classification, as applicable. 

Both immediate and shipping containers shall be labeled to include all 

information required by FSIS regulations. 

722 Immediate Container Labels – Immediate container labels shall contain the 

following information: 

722.1 A “Best-If-Used-By” date. 

722.2 A nutrition facts panel based on actual nutritional analysis of the product. 

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

lot, and date. 

722.4 For the twenty (20) 2-pound packing orientation, the heating instructions shall 

be included on the immediate container. The heating instructions for the four 

(4) 10-pound, five (5) 8-pound and eight (8) 5-pound packing orientations 

shall be included in/on the shipping container and/or on the immediate 

container. 

722.5 Ingredient declaration (including single ingredient products). 

723 Shipping Container Labels – Shipping container labels shall contain the 

following information: 

723.1 USDA shield at least 2 inches high and appearing on the top of the container 

or on the principal display panel. 

723.2 Applicable purchase order number. 

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

lot, and date. 

723.4 A nutrition facts panel based on actual nutritional analysis of the product. 

2/All labeling illustrations shall be provided.

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Date Issued: 02/01/10 

Date Revised: 03/03/16 8

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

for each of the items. 

Item Material Number 

Beef Patties with SPP, Homestyle, Fully Cooked – 

1.7 oz. (MMA 1.5 oz.) 110321 

Beef Patties with SPP, Homestyle, Fully Cooked – 

2.2 oz. (MMA 2.0 oz.) 110322 

Beef Patties with SPP, Homestyle, Fully Cooked – 

2.7 oz. (MMA 2.5 oz.) 100130 

Beef Taco Filling, Fully Cooked 100131 

Breaded Beef Patties, Fully Cooked 100132 

Beef Sloppy Joe Mix, Fully Cooked 100133 

Beef Crumbles, Fully Cooked 100134 

Beef Crumbles, Fully Cooked (LFTB Opt) 110264 

Beef Patties, Homestyle, Fully Cooked – 2.2 oz. 

(MMA 2.0 oz.) 110711 

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

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

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

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

730 CLOSURE 

731 Shipping containers shall 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. 

740 PALLETIZED UNIT LOADS 

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

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

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

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

container’s principal display panel to facilitate certification examinations. 

800 DELIVERY UNIT 

810 Each delivery unit shall consist of 1,000 cases and 40,000 pounds except for 

Beef Patties with SPP, Homestyle, Fully Cooked – 1.7, 2.2 and 2.7 ounces 

and Beef Patties, Homestyle, Fully Cooked – 2.2 ounces, which shall consist 

of 950 cases and 38,000 pounds. 

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Date Issued: 02/01/10 

Date Revised: 03/03/16 9

900 DELIVERED PRODUCT 

910 SIZE AND STYLE OF CONTAINER 

911 Only one size and style of immediate and shipping containers may be offered 

in an individual shipping unit. 

920 TEMPERATURE 

921 All products shall not exceed 0°F at the time of shipment and delivery. 

930 SEALING 

931 Sealing - All products shall 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 

(ASTM) F 1157-04 and/or the International Organization for Standards (ISO) 

17712-2010 as required under the Master Solicitation. Seals shall be >1⁄8th

inch diameter cable, high-security bolt, or equivalent. 

1000 PRODUCT ASSURANCE 

1010 WARRANTY AND COMPLAINT RESOLUTION 

1011 Warranty – The contractor shall guarantee that the product complies with all 

contractual requirements required under the Master Solicitation and 

Supplement. 

1012 Complaint Resolution – The contractor’s technical proposal shall provide 

steps taken to resolve complaints received on the product (i.e. point of 

contact, cause and effect analysis, corrective and preventative actions taken, 

and product replacement). 

1020 AMS MONITORING AND PRODUCTION ASSESSMENT 

1021 The contractor has the option for using an AMS audit-based system or an AMS 

monitoring and production assessment system.

1022 If the contractor uses the AMS monitoring and production assessment system, 

it shall be implemented in accordance with Sections 460 and 470 of 

Supplement 404. 

1023 The contractor’s technical proposal shall identify the AMS oversight option 

employed.

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Date Issued: 02/01/10 

Date Revised: 03/03/16 10

1030 NON-CONFORMING PRODUCT 

1031 The contractor shall include a plan and supporting documentation to assure 

that non-conforming product is not delivered under USDA contracts. The plan 

shall address 1) control and segregation of non-conforming product, 2) 

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

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

cooked product or destroyed). 

1040 CONTRACTOR CHECKLOADING 

1041 Contractor shall perform checkloading examinations at the time of shipment 

and issue a contractor’s certificate to accompany each shipment that includes 

all of the following information: 

1041.1 Purchase Order Number/Purchase Order Line Item Number; 

1041.2 Sales Order Number/Sales Order Line Item Number; 

1041.3 Destination of shipment; 

1041.4 Name of Product and applicable Material Number; 

1041.5 Shipping Date; 

1041.6 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; 

1041.7 Count of shipping containers and total projected net weight in each production 

 lot; 

1041.8 Identity of car or truck (car numbers and letters, seals, truck license, etc.) as 

 applicable; 

1041.9 Contractor certification that product conforms with the applicable specification 

 (FPPS-CB-2016); 

1041.10 Count and projected net weight verified and; 

1041.11 Signature of company official responsible for checkloading. 

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