APPROVED 

FEDERAL PURCHASE Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program PROGRAM SPECIFICATION Food Safety and Commodity Specification (FSCS) Division

(FPPS) FOR PORK LOIN Room 2628 S-Bldg, Phone: (202) 692-0342 

ROAST, BONELESS, 

FROZEN (FPPS-PLR-2018) Effective: August 2018 

100 ITEM DESCRIPTION 

110 Pork Loin Roast, Boneless, Frozen – This item is as described in the 

Institutional Meat Purchase Specifications (IMPS) Item Number 414, Purchaser 

Specified Option (PSO) 3. Individual boneless roast units shall not be 

marinated, weigh 5.0 ± 0.75 pounds, and be vacuum packaged. 

200 APPLICABLE DOCUMENTS 

210 IMPS for Fresh Pork - Series 400, effective November 2014. 

300 CHECKLIST OF REQUIREMENTS 

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

Service (FSIS) regulations. The contractor’s production plan, submitted to the 

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

400 MATERIALS 

410 The contractor’s production plan must include procedures to address 

conformance with the following material requirements. 

420 MEAT COMPONENT 

421 Pork derived from hog carcasses will be the only meat component allowed. 

Pork derived from boar and sow carcasses is not permissible. 

422 Domestic Origin – All pork will originate from U.S. produced livestock as defined 

in the Master Solicitation for Commodity Procurements and Supplement. 

Approved by________CMS 

Date Issued: 8/22/18 

Date Revised: N/A
 

423 Harvesting – Hogs will be harvested in facilities that comply with the 

following requirements: 

423.1 Humane Handling – Hogs will be humanely handled in accordance with all 

applicable FSIS regulations and AMS requirements. 

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

disabled livestock will not be included in USDA Purchase Programs. 

423.3 Spinal Cord Removal – All spinal cord tissue will be removed during the 

harvesting process. 

424 Pork – Pork must comply with the following requirements: 

424.1 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. 

424.2 Handling – All pork must be maintained in excellent condition. The contractor’s 

production plan shall include detailed production scheduling that addresses 

time and temperature controls necessary to maintain excellent condition of the 

pork. 

424.3 Lean Quality – Fresh-chilled pork must be reasonably uniform in color (slightly 

two-tone color is permissible) ranging from light pink to red. The pork muscles 

must not exhibit any evidence of pale, soft, and/or exudative conditions. 

424.4 Objectionable Materials – Pork will be free of skin, bone, cartilage, organ tissue, 

significant glandular tissue, heavy connective tissue and foreign materials. 

425 Mechanical Separation – Pork that is mechanically separated from bone with 

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

systems is not allowed. 

500 PROCESSING 

510 Processing Date – Pork loin roasts will be processed into finished product form 

no more than 30 days prior to shipment. 

511 Pork loin roasts will be produced as outlined in Section 100 – Item 

Descriptions and as defined in in IMPS Item Number 414, PSO 3. 

512 Pork loin roasts shall have the belly strap removed. 

513 Weight – Individual pork loin roasts shall weigh 5.0 ± 0.75 pounds each.

Approved by________CMS 

Date Issued: 8/22/18 

Date Revised: N/A 2 
 

520 METAL DETECTION 

521 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 production plan must identify and describe the equipment, 

location, detection procedure, sensitivity levels, frequency of equipment 

validation, and corrective action procedures. 

600 FINISHED PRODUCT LIMITATIONS 

610 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. 

610 FAT 

611 The fat content of the finished product will not exceed 10 percent. 

611.1 ((Declared Fat (g) / Declared Serving Size (g; reference amount customarily 

consumed (racc))) X 100) ≤ 10 percent. 

612 External (subcutaneous) fat thickness of individual pork loin roasts will be an 

average of one-eighth (1⁄8) in. (3 mm) with the maximum thickness at any one 

point not to exceed one-quarter (1⁄4) in. (6mm). 

620 SODIUM 

621 Sodium level must not exceed 70mg per 100 gram basis 

622 ((Declared Sodium Level (mg) X 100) / Declared Serving Size (g; racc)) ≤ 70. 

700 STATE OF REFRIGERATION 

710 Pork loin roasts will be frozen to an internal temperature of not higher than 0°F 

(-17.8°C) within 72 hours from the time of final fabrication of the production lot. 

800 PREPARATION FOR DELIVERY 

810 PACKAGING 

811 Individual pork loin roasts (5.0 ± 0.75 lbs. each) shall be placed into a flexible 

immediate container and vacuum packaged. 

820 PACKING 

821 Twelve (12) individual pork loin roasts (5.0 ± 0.75 pounds each) shall be 

packed per shipping container with a catch weight of 60 ± 4 pounds.

Approved by________CMS 

Date Issued: 8/22/18 

Date Revised: N/A 3 
830 LABELING

831 The shipping containers shall be in compliance with the National Motor Freight 

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

immediate and shipping containers shall be labeled to include all information 

required by FSIS regulations, be illustrated in the contractor’s production plan, 

and contain the following information: 

832 Immediate Container Labels – Immediate container labels will be commercially 

labeled (e.g. “Brand X”) and contain the following information:

832.1 Product name. 

832.2 Manufacturer name and address. 

832.3 Ingredient declaration (including single ingredient products). 

832.4 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: Contains ______.

832.5 A traceability code that includes information regarding production 

establishment, production date and production lot. 

832.6 Nutrition Facts panel based on actual nutritional analysis of the product. 

832.7 Cooking Instructions. 

832.8 Safe handling instructions. 

832.9 A “Best-If-Used-By” date that is 180 calendar days from the date of production. 

833 Shipping Container Labels – Shipping container labels will contain the following 

information: 

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

on the principal display panel. 

833.2 Applicable purchase order number. 

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

and date. 

Approved by________CMS 

Date Issued: 8/22/18 

Date Revised: N/A 4 
833.4 A nutrition facts panel based on actual nutritional analysis of the product. 

833.5 Material number: 111015 

833.6 Product Name: Pork Loin Roast, Boneless, Frozen 

833.7 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 ______.

840 CLOSURE 

841 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. 

850 PALLETIZED UNIT LOADS 

851 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. 

900 DELIVERY UNIT 

910 Each delivery unit shall consist of 640 cases (7,680 individual pork loin roasts) 

with a net weight not to exceed 39,040 pounds. 

1000 DELIVERED PRODUCT 

1010 SIZE AND STYLE OF CONTAINER 

1011 Only one size and style of immediate and shipping containers may be offered in 

an individual shipping unit. 

1020 TEMPERATURE 

1021 All products will not exceed 0°F at the time of shipment and delivery. 

1030 SEALING 

1031 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. 

Approved by________CMS 

Date Issued: 8/22/18 

Date Revised: N/A 5 
 

1100 PRODUCT ASSURANCE 

1110 WARRANTY AND COMPLAINT RESOLUTION 

1111 Warranty – The contractor will guarantee that the product complies with all 

contractual requirements required under the Master Solicitation and the 

Supplement. 

1112 Complaint Resolution – The contractor’s production plan 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). 

1120 NON-CONFORMING PRODUCT 

1121 The contractor must have documented procedures that assure nonconforming 

product identification, segregation, and disposition in order to prevent misuse 

and that nonconforming product is not delivered to USDA. 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 documentation of final disposition (e.g., diverted to commercial 

production, or destroyed). 

1130 CONTRACTOR CHECKLOADING 

1131 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: 

1131.1 Purchase Order Number/Purchase Order Line Item Number; 

1131.2 Sales Order Number/Sales Order Line Item Number; 

1131.3 Destination of shipment; 

1131.4 Name of Product and applicable Material Number; 

1131.5 Shipping Date; 

1131.6 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; 

1131.7 Count of shipping containers and total projected net weight in each production 

lot; 

1131.8 Identity of car or truck (car numbers and letters, seals, truck license, etc.) as 

applicable; 

Approved by________CMS 

Date Issued: 8/22/18 

Date Revised: N/A 6 
1131.9 Contractor certification that product conforms with the applicable specification 

(FPPS-PLR-2018); 

1131.10 Count and projected net weight verified and; 

1131.11 Signature of company official responsible for checkloading. 

Approved by________CMS 

Date Issued: 8/22/18 

Date Revised: N/A 7