* Calculated Field Form Approved: OMB 0581-0309

UNITED STATES DEPARTMENT OF AGRICULTURE AGRICULTURAL MARKETING SERVICE

FEDERAL GRAIN INSPECTION SERVICE

SERVICE PERFORMED REPORT

1. Field Office

Instructions: Send original to the field office, one copy to the testing laboratory and retain one copy.

2. Sample Type (Check one)

FSA DSCP VA Submitted Supervision Other(Specify)

3. Contract No. 4. Sample or Lot No. 5. Date Sampled 6. Commodity Code 7. Location Code 8. Applicant No.

9. Name and Address of Applicant 10. Commodity

Domestic Export

11. Location of Commodity

12. Identification of Carrier 13. Seal Numbers 14. Inspection Point 15. Destination

17. Gross Weight 16. Number of Containers Kind of Containers

Laboratory Instructions

Tare Weight

29. Sampler 30. Date

31.Time

Start (mil)

XX:XX

32.Time

Stop (mil)

XX:XX

33. Hours

Worked

*

34. Activity

19. Empty

Outer

Containers

Weighed

# of

containers =

21. Empty

Inner

Containers

Weighed

# of

containers =

Boxes 19. and 21. are the 

total number of empty 

containers randomly 

selected (minimum 10). 

Boxes 20. (outer) and 22. 

(inner) are the total weights 

of the containers indicated 

in boxes 19. or 21.

35. Total Hours *

36. Comments of Sampler

18. Total Gross Wt * 20. Total 22. Total

Weight Per Container 37. Name(s)

23. Gross * 24. Tare * 25. Net *

Estimated Weight of Lot

26. Gross * 27. Tare * 28. Net * 38. Sample Mailed 39. Results Received 40. Vendor Called 41. Cert. Mailed

Warning: Sec 203(h) of the Agricultural Marketing Act of 1946 (7 U.S.C. 1622 (h)) provides that anyone causing a false certificate to be issued shall be subject to a $1,000 fine or imprisonment for not more 

than 1 year, or both. 18 U.S.C. provides for a fine of not more than $10,000 or imprisonment for not more than 5 years, or both for false or fraudulent statements made to an agency of the United States.

Form Approved OMB NO. 0581-0309: According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to respond to a collection of information 

unless it displays a valid OMB control number. The valid OMB control number for this information collection is 0581-0309. The time required to complete this information collection is estimated to average 20 

minutes per response and 3.3 hours yearly per recordkeeper, this includes the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing 

and reviewing the collection of information

FORM FGIS-992 (01/24) Previous editions are obsolete. Expires 03-25

Times must have colons (:)!
FSA Commodity Codes

WBUE20 Bulgur, Soy Fortified- Exp 

WBUD10 Bulgur-Dom 

WBUE10 Bulgur-Exp 

RCED10 Cereal, Rice, Instant-Dom 

WCED10 Cereal, Whole Wheatmeal-Dom 

WPAD10 Lasagna-Dom

CBLE10 Corn Soy Blend-Dom 

CMKE20 Corn Soy Milk, Instant-Exp 

CMKE10 Corn Soy Milk-Exp 

CCME20 Cornmeal, Soy Fortified-Exp 

CCMD10 Cornmeal-Dom 

CCME10 Cornmeal-Exp 

CCMD20 Cornmeal Regular-Dom 

WFAD20 Farina-Dom 

WFLD10 Flour, All Purpose-Dom 

WFLE10 Flour, All Purpose-Exp 

WFLD20 Flour, Bakers, Hd Wht Hearth Style-Dom 

WFLD25 Flour, Bakers Soft Wht Bl-Dom 

WFLD30 Flour, Bakers Soft Wht Unbl-Dom

WFLD15 Flour, Bred Bakers Hd Wht-dom

WFLD40 Flour, Bread, Hearth Style-Dom

WFLE30 Flour, Bread, Wheat, Soyfort 12%-Exp

WFLD35 Flour, Bread-Dom 

WFLE20 Flour, Bread-Exp 

WFLD45 Flour, Cake-Dom 

CFLE10 Flour, Corn Soya Masa Instant-Exp

CFLD10 Flour, Corn Masa Instant-Dom

WFLD50 Flour, Durum-Dom

WFLD55 Flour, Pastry-Dom 

SFLE10 Flour, Soy, Defatted-Exp 

WFLD60 Flour, Whole Wheat-Dom 

CCED20 Fortified Corn Cereal-Dom

RCED20 Fortified Rice Cereal-Dom

WCED20 Fortified Wheat Cereal-Dom

CGRD10 Grits, Corn, Coarse-Dom

CGRD20 Grits, Corn, fine-Dom

GGRE10 Grits-sorghum, Soy fortified-Exp

WPAD10 Lasagna-Dom

WPAE10 Macaroni, Wheat Soy-Exp

WPAD20 Macaroni-Dom

WPAD24 Macaroni, Enr, Rotelle, Reg. Cook

WPAD25 Macaroni, Rotini, Reg. cook

TRGE30 Oats, Rolled, Soy Fortified-Exp

TRGD20 Oats, Rolled, Instant-Dom

TRGE20 Oats, Rolled, Instant-Exp

TRGD30 Oats, Rolled, Quick-Dom

SSHD10 Shortening-I-Dom

SSHD20 Shortening-II-Dom

SSHD30 Shortening-III-Dom, Liquid

SOLE40 Soybean Oil, Crude Degummed-Exp

WPAD30 Spaghetti-Dom

CYSD10 Syrup, Corn Blend-Dom

OLD10 Vegetable Oil-A-Dom

SOLE10 Vegetable Oil-A-Exp

SOLD20 Vegetable Oil-B-Dom

SOLE20 Vegetable Oil-B-Exp

SOLD30 Vegetable Oil-C-Dom

SOLE30 Vegetable Oil-C-Exp

WPAD40 Vermicelli-Dom

WBLE10 Wheat Protein Concentrate Blend-Exp

WBLE20 Wheat Soy Blend-Exp

WMKE10 Wheat Soy Milk-Exp

WRGD10 Wheat Rolled-Dom 

SOLE30 Vegetable Oil-C-Exp

WPAD40 Vermicelli-Dom

WBLE10 Wheat Protein Concentrate Blend-Exp

WBLE20 Wheat Soy Blend-Exp

WMKE10 Wheat Soy Milk-Exp

WRGD10 Wheat Rolled-Dom

VA Commodity Codes

CCMD90 Cornmeal, Degummed, Enriched 

WEGD90 Egg Noodles, Ribbon Shaped

WEGD95 Egg Noodles, Ribbon, Shaped, Yolk

WFAD90 Farina Enriched Malt Low Sodium

WFAD95 Farina wheat Enriched, Quick-Dom

WFLD90 General Purpose Wheat Flour

CRGD90 Hominy Grits, Enriched, Quick-Cook

WPAD95 Macaroni, Enriched, Elbow, Regular

NCMD90 Noodles Chow Mein 

TRGD90 Rolled Oats, Quick Cooking

SOLD90 Salad Oil, Type A

SSHD90 Shortening Type I

SSHD95 Shortening Type III

WPAD90 Spaghetti, Enriched, Long Form, Regular

CSYD90 Syrup, Type III, Blended and Ref.

MSYD90 Syrup, Type VIII, Class 2, Thick

WCED90 Whole Wheat Cereal, Malt Quick-Cook

DSCP Commodity Codes

MMXU63 Mix, Cheesecake (Unbaked)

MSHU95 Bakery Mix Shortening, Emulsified

MBRU20 Bread, White, Enriched, Canned

MBRU25 Bread, Shelf Stable, I

MBRU10 Brownies, Type I

MCCU10 Cake, Canned, Apple Coffee, Type II

MCCU40 Cake, Canned, Blueberry, Type II

MCCU50 Cake, Canned, Cherrynut, Type II

MCCU35 Cake, Canned, Chocolate, Type II

MCCU25 Cake, Canned, Fruit, Type I

MCCU15 Cake, Canned, Marble, Type II

MCCU45 Cake, Canned, Orange Nut, Type I

MCCU20 Cake, Canned, Pound, Type II

MCCU30 Cake, Canned, Spice, Type II

MCBU10 Cereal Bars I, Cornflake

MCBU15 Cereal Bars II, Rice-Cornflake

MCBU20 Cereal Bars III, Fruit-Flv Cornflake

MCBU25 Cereal Bars IV, Granola

TCOU10 Cookies, Oatmeal, Type II

CSTU10 Corn Starch, Type I

CSTU20 Corn Starch, Type II

CSTU30 Corn Starch, Type III

CCMU10 Cornmeal, Type I, Coarse

CCMU15 Cornmeal, Type I, Fine

CCMU20 Cornmeal, Type II, Coarse

CCMU25 Cornmeal, Type II, Fine

WCRU30 Crackers, Class II

WCRU10 Crackers, Soda, Plain, Type I, Class A

WCRU20 Crackers, Soda, Salted, Type I, Class B

UDUP10 Dessert, Pwdr, Inst, Starch, Class 1-Choc

UDUP20 Dessert, Pwdr, Inst, Starch Class 2-Van

UDUP30 Dessert, Pwdr, Inst, Starch, Class 3-Btsc

WFAU10 Farina, Type I

WFLU20 Flour, Bread, Type I, Hd Wht

WFLU30 Flour, Pastry, Type IV

WFLU40 Flour, Type II, Cake

WFLU10 Flour, Type III, General Purpose

MCBU35 Granola Bar Type II

CGRU20 Grits, Hominy

UICU10 Icing Mix Powder, Flavor 1 (Vanilla) 

UICU30 Icing Mix Powder, Flavor 3 (Other) 

UICU20 Icing Mix Powder, flavor 2 (Chocolate) 

WPAU10 Lasagna, Group IV

WPAU20 Macaroni, Group I

UMAU10 Margarine, Canned

UMAU20 Margarine, Type I

UMAU30 Margarine, Type II

MMXU45 Mix, Angel Food, Class 1, Style F

MMXU48 Mix, Devil’s Food, Class I, Style C

MMXU21 Mix, Doughnut, Class 3

MMXU51 Mix, Gingerbread, Class 1, Style D

MMXU30 Mix, Pancake & Waffle, Class 2, Style G

MMXU39 Mix, Pancake & Waffle, Class 2

MMXU09 Mix, Pancake & Waffle, Buckwheat, Class 2, Style F

MMUX54 Mix, Pound Cake, Class 1, Style E

MMUX06 Mix, Roll, Class 4, Style A

MMUX36 Mix, Sweetdough, Class 4, Style B

MMUX57 Mix, White Cake, Class 1, Style A

MMUX60 Mix, Yellow cake, Class 1, Style B

MMUX42 Mix, Yellow Cornbread, Class 2, Style A

MMUX12 Mix, Brownie, Butterscotch, Class 5, Style B

MMUX15 Mix, Brownie, Chocolate, Class 5, Style A

NCMU10 Noodles, Chow Mein

WEGU10 Noodles, Egg, Type I

WEGU20 Noodles, Egg, Type I, Egg yolk

MCBU30 Oatmeal Cookie Bar, Type I

MCBU90 Oatmeal Cookie and Granola Bar

TRGU40 Oats, Instan, Flavored

TRGU50 Oats, Instant, Flavored, Tray - Pack

TRGU30 Oats, Rolled, Instant, Type I I I

TRGU20 Oats, Rolled, Quick, Type I I

TRGU10 Oats, Rolled, Regular, Type I

CGNU20 Popcorn, Type I, Fancy

CGNU30 Popcorn, Type I, No. 1

CGNU40 Popcorn, Type I I, Fancy

CGNU50 Popcorn, Type I I, No. 1

MSOU10 Salad Oil, Type A

MSOU20 Salad Oil, Type B

MSOU30 Salad Oil, Type C

MSHU10 Shortening-I

MSHU20 Shortening- I I

MSHU45 Shortening-I I I

WPAU30 Spaghetti, Group I I

USYU10 Syrup, Type I

USYU20 Syrup, Type I I

USYU30 Syrup, Type I I I

USYU40 Syrup, Type V

USYU50 Syrup, Type V I

USYU80 Syrup, Type V I I

USYU60 Syrup, Type V I I I , Class 1, Thin

USYU70 Syrup, Type V I I I, Class 2, Thick

WPAU40 Vermicelli, Group I I I

MMXU03 Mix, Biscuit, Class 2, Style B
 Instructions for Completing FGIS-992

 Actions by person performing inspection. Complete items 1 through 37.

1. Field office performing the service.

2. Type of sample, check one; or specify if you check “other”.

3. Contract number assigned by the contracting party when applicable. Include prefix

characters as part of the contract number.

4. Sample or lot number assigned. Field offices shall specify one range of lot numbers for

each commodity location (mill point). This range shall be large enough to accommodate the

maximum number of lots inspected at that commodity location under any one contract. Each

range must begin with a number which ends with the digit 1 (e.g., 501-1000; 2501-3000; 1-350).

Lot numbers must be numeric and cannot exceed 4 digits in length. Each lot will have its own

number (e.g., 501; 502; 503; etc.). To identify new original inspections, either reserve the first digit

of the four digit lot code number for this purpose or use the next available lot number for each

contract. Julian date codes may be used for DSCP.

5. Date sampled (MM/DD/YY).

6. Commodity code (sees reverse side of form for codes, or contact the testing laboratory for

codes not listed).

7. Location code from the list of numbers provided to the field office.

8. Applicant number derived by using the last six numbers of the NFC applicant number.

9. Name and address of applicant.

10. Type of commodity and whether domestic or export.

11. Location of commodity if other than the applicant’s address. If the location is the same as

block 9, show “Same”.

12. Car number, license number, or other identification of the carrier.

13. Record the seal numbers applied and/or broken. If space is not adequate, show “See

Below” and place in blocks 16 or 36.

14. Inspection point code. Field offices view the Grain and Weighing Information System(GIWIS)

under “Reports -- Active Specified Service Points” for identifying codes, agencies and contractors

must contact area field office for codes.

15. Destination if known. When submitting ethylene dibromide residue testing and aflatoxinsurvey

samples, use the destination codes provided in Grain Inspection Handbook, Book IV, Chapter 4,

Data Collection Forms, Report of Grain Inspected and Weighed for export, Form FGIS-938.
16. Number of containers and complete description of kind of containers (the descriptiveterms should

be those used in the announcements and specifications). Record checkloading information, such

as tally or description, of how the count was made. When submitting supervision samples, include

the type of test performed and the original results obtained. Also, include any necessary laboratory

instructions.

17. The gross weight of each container weighed. Refer to the checkweighing instructions in the

Weighing Handbook, Chapter 4, Section 4.5, to determine the number of containers to weigh.

When not recording in pounds. Indicate the unit of weight used. Weights should be entered as

exactly displayed on the scale used. E.G., if the scale’s smallest division size is 0.1, then 110.1,

not 110.10.

18. Record the total gross weight of the containers weighed by totaling the results in the

columns following block 17.

19. The weight of the empty outer containers weighed. Refer to the checkweighing instructions in the

Weighing Handbook, Chapter 4, Section 4.5, for the number of containers to weigh. Place a “1”

here if the tare is not known and using a tare value from Table 4 of Chapter 4 of the Weighing

Handbook in block 20.

20. The total weight of the empty outer containers weighed by totaling the results in block 19 above

(The tare containers are weighed together in one weighing). Outer containers weighed individually

must be handwritten by on the back of the form and the total of all entered in block 20.

21. The weight of empty inner containers weighed, if present. Refer to the checkweighing instructions

in the Weighing Handbook, Chapter 4, Section 4.5, for the number of containers to weigh. When

not recording in pounds, indicate the unit of weight used (The tare containers are weighed

together in one weighing). Inner containers weighed individually must be handwritten by on the

back of the form and the total of all entered in block 22.

22. The total weight of the empty inner containers selected, if present from block 21.

23. Record the average gross weight of the filled containers, by dividing the results in block 18 by

the number of containers weighed. This field is automatically calculated if completed electronically

24. Record the average tare weight of the empty containers. This field is automatically calculated if

completed electronically. If the empty containers are not available for determining tare weight and

the lot was previously checkweighed (e.g., at origin), use the previously determined tare weight. If

it is not known whether the tare was previously determined use Weighing Handbook, Chapter 4,

Section 4.5, Table 4.

25. Record the average net weight of containers by subtracting the result in block 24 from that

in block 23. This field is automatically calculated if completed electronically.

26. Record the estimated gross weight of the lot by multiplying the number of containers in the

lot block 16 by the result in block 23. This field is automatically calculated if completed

electronically.

27. Record the estimated tare weight of the lot by multiplying the number of containers in the lot block

16 by the result in block 24. This field is automatically calculated if completed electronically.
28. Record the estimated net weight of the lot by subtracting the result in block 27 from that in block

26. Some commodity instructions say to certify using the labeled or intended amount for

certification if the lot complies, but for the purposes of this worksheet use the sampled calculations

for block 28. This field is automatically calculated if completed electronically.

29. The name of the sampler(s).

30. Date service was performed.

31. Starting time to the nearest 1⁄4 hour. For the automatic calculating feature to work column 33

the time must be entered in military time and with a “:” (colon) separating the hours from minutes.

Shifts exceeding a calendar day 24-hour period (00:15-24:00) must be split between two entries.

32. Stopping time to the nearest 1⁄4 hour. For the automatic calculating feature to work column 33

the time must be entered in military time and with a “:” (colon) separating the hours from minutes.

Shifts exceeding a calendar day 24-hour period (00:15-24:00) must be split between two entries.

33. The total hours for each period of time recorded. If more than one lot is worked simultaneously,

prepare an FGIS-992, for each. Record the time worked on each form; however, do not attempt

to prorate and divide the time between different lots. This field is automatically calculated if

completed electronically.

Place asterisks by the hours worked and under the “comments of sampler,” identify the other lots

worked simultaneously. When billing, field office personnel shall divide the time equally between

the lots worked simultaneously or use the following method to prorate the time worked on each lot.

a. Total the hours worked on each lot individually during a 1-day (24 hour) period.

b. Total the hours worked on all lots during the 1-day (24 hour) period.

c. Divide the hours worked on each individual lot by the total hours worked on all lots.

d. Multiply this amount by the actual clock hours worked for the day (24 hours) and

round to the nearest 1⁄4 hour.

34. The type of service performed (abbreviations are acceptable; i.e., S-sampling, C-condition,

CW-checkweighing, CC-checkcount, SB-stand by, etc).

35. The total hours worked. This field is automatically calculated if completed electronically.

36. Special services, unusual conditions, events, or observations concerning the lot. When necessary,

give an explanation of the time recorded when other lots are worked simultaneously or condition

of the carrier when found to be unfit to maintain the quality of the product.

37. Name(s) of person(s) performing services.
Actions by person(s) in the field office confirming information. Complete items 38 through 41.

38. Date sample was mailed.

39. Date the field office received the results from the testing laboratory.

40. Date the results were called to the vendor.

41. The date the certificate was mailed.

CONTACT INFORMATION:

Contact the field office responsible for the geographic area in which the service will be provided.

Details for these locations can be found on the FGIS website. The completed form should also be mailed 

to this location.

For further information on the Form FGIS-992 “Service Performed Report” contact:

Policies, Procedures, and Market Analysis Branch

FGISPoliciesProceduresMarketAnalysisBranch@usda.gov