APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR 

COOKED PORK 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 Pork Items March 2015 –

changes from previous requirements in blue

Effective: March 2016

Approved by________CMS 

Date Issued: 01/01/10 

Date Revised: 03/03/16

100 ITEM DESCRIPTIONS 

101 Pork Taco Filling, Fully Cooked – This item consists of ground pork cooked in 

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

fillings, burritos, enchiladas and similar items. 

102 Pork Sloppy Joe Mix, Fully Cooked – This item consists of ground pork 

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

including sandwich filling and similar items. 

103 Breaded Pork Patties, Fully Cooked – This item consists of ground pork that 

is formed into round or oval patties, breaded and Individually Quick Frozen 

(IQF) for use as sandwiches or a stand-alone item. Portion Weight – 3.0 

ounces. 

104 Pork Patties with SPP, Fully Cooked - 2.7 oz. – This item consists of ground 

pork with soy protein product (SPP) and sausage seasonings, formed into 

round or oval patties, fully cooked, and then IQF for use as sandwiches or a 

stand-alone item. Portion Weight – 2.7 ounces. 

105 Pork Patties with SPP, Fully Cooked – 1.2 oz. – This item consists of ground 

pork with SPP and sausage seasonings, formed into round or oval patties, 

fully cooked, and then IQF for use as sandwiches or a stand-alone item. 

Portion Weight – 1.2 ounce. 

106 Pork Patty Links with SPP, Skinless, Fully Cooked – This item consists of 

ground pork with SPP and sausage seasonings, processed into skinless links 

cylindrical in shape, fully cooked, and then IQF for use as a stand-alone item. 

Portion Weight - 1.0 ounce. 

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107 Pork Patty Crumbles, Fully Cooked – This item consists of ground pork with 

SPP that is lightly seasoned and processed 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 pork. 

110 Formula – Pork will comprise at least 75 percent of the raw formula for all 

items. 

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

25 percent of the raw formula. 

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

140 Sodium – The sodium content will not exceed 440 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) will be packed in a 40-pound 

(net weight) shipping container. 

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

pounds, except for the pork patties 1.2/2.7 ounces which will consist of 950 

cases and 38,000 pounds. 

200 CHECKLIST OF REQUIREMENTS 

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

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

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

300 MATERIALS 

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

conformance with the following material requirements. 

320 MEAT COMPONENT 

321 Pork (shall be derived from suitable lean from any portion of the sow and/or 

hog carcass) will be the only meat component allowed. Pork derived from 

boars is not permissible. 

322 Domestic Origin of Meat Component – All sows and/or hogs will originate 

from U.S. produced livestock as defined in the Supplement. 

323 Harvesting (Slaughtering) – All sows and/or hogs will be harvested in facilities 

that comply with the following requirements: 

323.1 Humane Handling – All sows and/or hogs will be humanely handled in 

accordance with all applicable FSIS regulations and AMS requirements.

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

disabled livestock will not be included in USDA Purchase Programs. 

323.3 Raw Material Type1/ – The type of boneless pork utilized shall be specified 

from the following options: 

323.3.1 Type I – Sow Trimmings Only 

323.3.2 Type II – Hog Trimmings Only 

323.3.3 Type III – Combination of Sow and Hog Trimmings2/ 

323.4 The contracting officer will designate the raw material type permitted for each 

solicitation. 

324 Boneless Pork – Boneless pork will comply with the following requirements: 

324.1 Traceability – Contractors are responsible for providing sufficient product 

traceability and must have records to verify the source of raw materials used 

in each lot of product. 

324.2 Handling – All boneless pork 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 pork. Frozen boneless pork may be used provided it 

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

324.3 Objectionable Materials – Boneless pork shall be free of skin, bones, 

cartilages, organ tissue, heavy connective tissue, significant glandular tissue, 

spinal cord, and foreign materials. 

325 Mechanical Separation – Meat that is mechanically separated from bone with 

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

or powered knives will not be allowed. 

326 Pathogen Testing – Boneless pork previously tested and found positive 

for any pathogen will not be allowed. 

330 NON-MEAT COMPONENTS

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

one percent) will be derived from U.S. produced products. 

 1/One, two, or all of these types may be represented in the contractor’s technical proposal. 

 2/The contractor shall specify the ratio of these two raw material types in their technical 

proposal. 

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332 Seasonings and Other Ingredients – Seasonings and other ingredients will 

be used to produce products with mild flavor profiles suitable for institutional 

feeding systems. For pork patty crumbles and breaded patties, seasonings 

and other ingredients will 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) – Pork Patties with SPP, Pork Patty Links with 

SPP, and Pork Patty Crumbles must contain SPP in the raw formula that 

meets the following requirements: 

334.1 The SPP will be hydrated to yield no less than 18 percent protein (as-is 

basis). 

334.2 The physical characteristics of SPP, in the dry form, must 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 Pork Patties, Only – If flour is used in the 

batter and breading combination, it must be enriched. 

400 PROCESSING 

410 GRINDER PLATE 

411 The size of the grinding plate for grinding boneless pork will be declared. 

420 BONE COLLECTOR / EXTRUDER SYSTEM 

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

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

430 PATTIES 

431 Raw Weight – The raw weight of the patties will be declared and charted on 

control charts featuring average weight and range. 

432 Individually Quick Frozen (IQF) – Patties will be IQF so the individual pieces 

do not stick together after they are packaged and packed. 

433 Pink Appearance – Patties with pink appearance after cooking will not be 

allowed. 

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434 Shape – Patties will be round or oval shape. 

440 LINKS 

441 Skinless – Casing must be removed.

442 Weight - Target packaged weight per cooked link will be 1.0 ounce. The raw 

 weight of links shall be declared. All weights will be charted on control charts 

 featuring average weight and range. 

443 IQF – Links will be IQF so individual links do not stick together after they are 

packaged. 

444 Pink Appearance – Links with pink appearance after cooking will not be 

allowed. 

450 CRUMBLES 

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

five percent ‘fines’ (<1/16-inch) in each immediate package. ‘Fines’ per 

immediate package will be charted on control charts featuring average value 

and range. 

452 IQF – The crumbles will be IQF or may be produced from IQF’s materials to 

prevent it from sticking together after freezing. 

453 Flavor – Crumbles must not have a ‘char-broil’ flavor. 

460 COOKING TEMPERATURE 

461 All products will be fully cooked in accordance with FSIS regulations. 

470 METAL DETECTION 

471 All products will 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 must 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 will be stated on the 

nutrition facts panel on each label according to FSIS nutritional labeling 

regulations. 

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Date Revised: 03/03/16 6 

520 FAT 

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

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

530 SODIUM 

531 Sodium level, must not exceed 440 mg per 100 g basis 

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

< 440)). 

540 MICROBIAL 

541 Contractor will have documented plan to comply with the latest FSIS 

Salmonella and Listeria monocytogenes requirements for ready-to-eat foods. 

Product tested positive for any pathogen will not be allowed as rework or 

delivery to USDA. 

600 HEATING INSTRUCTIONS 

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

technical proposal and must 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 will 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 will be vacuum packaged or packed in a sealed 

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

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

pouches. 

712 Packing3/ – Four (4) 10-pound, five (5) 8-pound, eight (8) 5-pound, or twenty 

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

(net weight) shipping container. 

3/The contracting officer will designate the packaging orientation permitted for each 

solicitation. 

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Date Revised: 03/03/16 7 

720 LABELING4/ 

721 The shipping containers will be in compliance with the National Motor Freight 

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

immediate and shipping containers will be labeled to include all information 

required by FSIS regulations. 

722 Immediate Container Labels – Immediate container labels will 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 must 

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 

must 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 will 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. 

4/All labeling illustrations must be provided. 

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

for each of the items. 

Item Material Number 

Pork Taco Filling, Fully Cooked 100150 

Breaded Pork Patties, Fully Cooked 100149 

Pork Sloppy Joe Mix, Fully Cooked 100148 

Pork Patties with SPP, Fully Cooked, 2.7 ounce 100145 

Pork Patties with SPP, Fully Cooked, 1.2 ounce 100146 

Pork Patty Links, Skinless, Fully Cooked, 1.0 ounce 100143 

Pork Patty Crumbles, Fully Cooked 100144 

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 will be closed by strapping, taping or gluing. When 

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

secured by the gluing or taping method. 

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 will consist of 1,000 cases and 40,000 pounds, except for 

pork patties 1.2/2.7 ounces which will consist of 950 cases and 38,000 

pounds. 

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 will not exceed 0°F at the time of shipment and delivery. 

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Date Revised: 03/03/16 9 

930 SEALING 

931 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 

(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 will guarantee that the product complies with all 

contractual requirements required under the Master Solicitation and 

Supplement. 

1012 Complaint Resolution – The contractor’s technical proposal must 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.

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 will 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:

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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-CP-2016); 

1041.10 Count and projected net weight verified and; 

1041.11 Signature of company official responsible for checkloading. 

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