UNITED STATES 

DEPARTMENT OF 

AGRICULTURE

Marketing and

Regulatory 

Programs

Agricultural 

Marketing 

Service

Livestock and 

Seed Program

Washington, D.C. 

20090-6456 

INSTITUTIONAL 

MEAT 

PURCHASE

SPECIFICATIONS 

FOR GENERAL REQUIREMENTS

INTERIM

APPROVED BY USDA

EFFECTIVE DATE - JUNE 1996
IMPS GENERAL REQUIREMENTS 2 EFFECTIVE DATE: JUNE 1996

INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS

GENERAL REQUIREMENTS

The United States Department of Agriculture (USDA) through its Agricultural Marketing 

Service (AMS) develops and maintains the Institutional Meat Purchase Specifications 

(IMPS) for meat and meat products. The complete IMPS series includes the following 10 

documents:

General Requirements

Quality Assurance Provisions

Fresh Beef.................................................................................................... Series 100

Fresh Lamb and Mutton............................................................................... Series 200

Fresh Veal and Calf..................................................................................... Series 300

Fresh Pork .................................................................................................... Series 400

Cured, Cured & Smoked, & Fully Cooked Pork Products ..................... Series 500

Cured, Dried, and Smoked Beef Products............................................... Series 600

Edible By-Products...................................................................................... Series 700

Sausage Products ....................................................................................... Series 800

These specifications are recommended for use for any meat product procurement activity. 

 For assurance that procured items comply with these detailed requirements, the USDA, 

through its Meat Grading and Certification Branch, provides a voluntary Meat Certification 

Service. For labeling purposes, only product certified by the Meat Grading and 

Certification Branch (MGCB) may contain the letters "IMPS" on the product label. 

Purchasers desiring this service should contact:

USDA, AMS, Livestock and Seed Program

Meat Grading and Certification Branch

Stop 0248, Room 2628 S-Bldg

1400 Independence Ave. SW

Washington, D.C. 20250-0248 Telephone: (202) 720-1113 FAX: (202) 690-4119

 Internet Address: http://www.ams.usda.gov/lsg/ls-mg.htm

For any assistance regarding these documents and for additional copies, please contact: 

USDA, AMS, Livestock and Seed Program

Standardization Branch

Stop 0254, Room 2628 S-Bldg

1400 Independence Ave. SW

Washington, D.C. 20250-0254 Telephone: (202) 720-4486

SCOPE
IMPS GENERAL REQUIREMENTS 3 EFFECTIVE DATE: JUNE 1996

The purpose of this document is to provide the purchaser with a variety of options for meat 

handling, packing and packaging, and certification, that conform to good commercial 

practice. Contractors are responsible for delivering products that comply with all contractual 

and specification requirements and are advised to set up a quality control system designed to 

assure compliance.

DEFINITION OF TERMS

For the purposes of determining acceptance of any IMPS item, the following definitions are 

provided.

Chilled. Meat product having an internal temperature greater than 28oF(-2.2oC) and is held 

under refrigerated storage temperatures.

Continuous operation. A processing method that proceeds without excessive or unnecessary interruptions.

Fresh. Product, that has not been canned, cured, smoked or cooked.

Fresh-Chilled. Fresh product that has never been previously frozen.

Frozen. Product that has an internal temperature less than 28oF (-2.2oC) and is stored at 

less than 0oF (-17.8oC). 

Stockpile. Product that is produced and stored according to IMPS requirements without a 

contract or purchase order.

REGULATORY REQUIREMENT

All meat and meat products will originate from animals slaughtered in establishments regularly 

operated under the Meat and Poultry Inspection Operations (FSIS) regulations of the Food 

Safety and Inspection Service (FSIS), or under a system of meat inspection approved by 

FSIS. In addition, meats and meat products will be processed in establishments, that meet 

this requirement.

ORDERING DATA TO BE SPECIFIED BY THE PURCHASER

These General Requirements contain optional ordering data, that pertains to:

I. MEAT HANDLING

II. PACKAGING AND PACKING

III. USDA CERTIFICATION

All other purchaser options are contained within the individual IMPS documents. In the front of 

each document are the ordering data options available for the species or type of product 

specified within that document. Additionally, located within the individual item descriptions, 

are the specific options available for each item. Ordering data will be specified by the 

purchaser in the contract or purchase order. 

The contractor will assure that products being delivered will be in compliance with all 

applicable contracts, purchase orders and specification requirements. Final acceptance of 
IMPS GENERAL REQUIREMENTS 4 EFFECTIVE DATE: JUNE 1996

all products will be by the consignee at the point of delivery. The consignee will thoroughly 

review each incoming delivery to insure that temperatures, box markings, appropriate 

stamps, delivery dates and other obvious contractual or specification requirements have been 

met. 

I. MEAT HANDLING

A. STATE OF REFRIGERATION

If state of refrigeration is not specified, the product will be delivered in the chilled state. The 

purchaser may specify the maximum length of time product may be held in the freezer prior to 

shipping. The purchaser will specify the state of refrigeration for product delivery:

- Chilled

- Frozen

Χ The use of dry ice or other USDA, FSIS approved food refrigerants (except H20 ice) will 

be permitted to maintain temperatures. 

Χ Contractors will assure that all products are packaged, processed and stored in 

refrigerated areas that are adequate to maintain product excellence until time of delivery.

 

Product failing to meet the following applicable temperature requirements will not be 

acceptable. 

1. Chilled. The contractor will be responsible for delivering chilled product at a 

temperature of not less than 28oF (-2.2oC) or higher than 40oF (4.4oC). 

2. Frozen. The contractor will be responsible for delivering frozen products at or 

below 0oF (-17.8oC). The purchaser may specify portion cuts to be individually 

quick frozen (IQF). Product exceeding 0oF (-17.8oC) at the time of shipment will not 

be acceptable. The finding of any product showing evidence of deterioration due 

to mishandling, thawing and refreezing, or freezer burn will not be acceptable.

Additionally, purchasers may select any of the following freezing options.

FREEZING OPTION 1 - Product will be frozen to an internal temperature of not 

higher than 0oF (-17.8oC) within 72 hours from the time of final fabrication of the lot. 

FREEZING OPTION 2 - Product will be brought to an internal temperature not to 

exceed 0oF (-17.8oC) within 24 hours from the time of final fabrication of the lot. 

(This option is recommended for portion-cut items that are IQF). 

FREEZING OPTION 3 - Product will be required to an internal temperature of 

-10oF (-23.0oC) or lower at the time of shipment. Because most conveyances are 

not capable of maintaining such low temperatures, purchasers may experience 

some variation above the -10oF (-23.0oC) temperature requirement during transport. However, frozen product will not be delivered above 0o

F (-17.8oC).
IMPS GENERAL REQUIREMENTS 5 EFFECTIVE DATE: JUNE 1996

B. PRODUCTION, TEMPERATURE AND TIME LIMITATIONS 

1. Products to be delivered chilled. Chilled meat products will be in excellent 

condition and maintain an internal temperature of not less than 28oF (-2.2oC) or 

higher than 50oF (10oC) provided product is processed and packed on the same 

calendar day. Product not processed on the same calendar day of initial 

determination for excellent condition may be held for further processing provided 

the internal temperature is not less than 28oF (-2.2oC) or higher than 40oF (4.4oC) 

at the time of further processing. Unless otherwise specified by the purchaser or 

within an IMPS item description, fresh IMPS items to be delivered chilled will not be 

derived from meat that has been previously frozen. 

2. Products to be delivered frozen. IMPS fresh products to be delivered frozen 

will be determined to be in excellent condition in the fresh-chilled state. All product 

to be frozen will be placed in the freezer within 4 hours after final fabrication of the 

involved lot.

a. Same-day Processing. Chilled meat products to be further processed and 

frozen on the same calendar day will maintain an internal temperature of no 

higher than 50oF (10oC) during processing. Meat exceeding 50oF (10oC), but 

not exceeding 65oF (18.3oC), may be processed provided that: (1) the meat is 

proven to be from animals slaughtered not earlier than the previous calendar 

day; (2) there is no evidence of odors or darkening or discoloration of fat or 

lean; and (3) the meat is processed and placed into the freezer before the end 

of the calendar day on that it is first offered.

b. Fresh-chilled storage. Meat not processed on the same calendar day may 

be held up to 72 hours from the time the container holding boneless meat is 

sealed, provided the meat does not exceed 40oF (4.4oC) at the time offered for 

further processing.

However, if the temperature of the meat at the time offered for grinding exceeds 

40oF (4.4oC), but is less than 50oF (10oC), that meat may be processed on the 

same calendar day provided it is in excellent condition. Fresh-chilled boneless 

meat destined for use in the finished product, but held for more than 72 hours 

from the time of initial determination of excellent condition may be processed 

provided the meat does not exceed 40oF (4.4oC) and is determined to be in 

excellent condition using the stationary lot reexamination criteria in the IMPS 

Quality Assurance Provisions.

c. Frozen Storage - Unless otherwise specified by the purchaser, fresh-chilled 

meat not processed on the same calendar day of determination for excellent 

condition requirements, may be frozen and stockpiled for later use, provided it 

is processed not more than 60 days from the date of initial examination. The 

boneless meat will be frozen in accordance with Freezing Option 1. The meat 

will be maintained frozen during storage, and the internal temperature will not 

exceed 40oF (4.4oC) when further processing continues. 
IMPS GENERAL REQUIREMENTS 6 EFFECTIVE DATE: JUNE 1996

Frozen meat, that is subsequently processed into the final IMPS item, may 

remain stored in the frozen state prior to delivery no longer than 90 days from 

the date packed. Frozen and tempered meat products, miscut steaks, miscut 

diced meat, and/or trimmings derived from meat previously frozen and 

tempered to facilitate slicing, dicing, or trimming may be further processed into 

ground meat. However, this product will be ground on the same calendar day of 

slicing, dicing, or trimming and will not exceed 40oF (4.4oC) at the time offered 

for grinding. 

When the purchaser does not specify a maximum length of freezer storage prior 

to delivery, carcasses, primal cuts and roasts may remain in the frozen state no 

longer than 150 days from the date the product was initially frozen. Ground, 

flaked, diced, portion cut and sausage items may remain in the frozen state, no 

longer than 90 days from the date the product was initially frozen. The 

contractor will provide documentation to the purchaser verifying length of freezer 

storage. 

3. Ground, Chopped, Flaked and Formed Meat Production. In addition to the 

above listed criteria, the temperature of all ground, chopped, and flaked products 

immediately after final reduction is size will not exceed 45oF (7.2oC). Frozen 

product or dry ice may be added during the grinding, chopping flaking and/or 

blending process to maintain this temperature in the finished product. However, 

ground products with a temperature greater than 45oF (7.2oC), but not greater than 

50oF (10oC), will be acceptable provided that: 1) the temperature of the product is 

reduced to 45oF (7.2oC) or below after packaging, but before packing into the 

shipping containers, and 2) the temperature reduction occurs within 30 minutes of 

the time of final grinding. 

Unless otherwise specified, product to be ground, chopped or flaked, will be 

processed and packaged during a continuous operation. While unforeseen 

mechanical breakdowns do occur and may be considered an exception to the 

continuous operation definition, in no case will ground product exceed 40oF (4.4oC) 

or be held in excess of 8 hours prior to packaging. 

C. METAL DETECTION

When specified by the purchaser, meat items will be subject to testing for metal 

contamination. Testing will be conducted after fabrication of the finished product (but may 

take place before or after patty formation) and before or after packaging. For bulk ground 

meat or for stacked patties or patties tested after packing, the vendor will install and operate 

equipment capable of detecting the presence of a 3.0 mm, 440 stainless steel test standard. 

For patties tested in single patty layers before final packaging, the equipment used will be 

capable of detecting the presence of a 1.5 mm, 440 stainless steel test standard.
IMPS GENERAL REQUIREMENTS 7 EFFECTIVE DATE: JUNE 1996

II. PACKAGING AND PACKING

The contractor will assure that the materials used for packaging and packing comply with 

FSIS, FSIS regulations. The purchaser may specify: 1) any of the following packaging 

methods that are applicable to products procured, and 2) the number of items to be placed 

into each package.

A. PACKAGING

1. Carcasses, sides, quarters, and primal cuts or combinations thereof to be 

delivered frozen will be: (1) bagged in a crinkled paper bag and one stockinet, or 

(2) completely wrapped in plastic and one stockinet, (3) completely wrapped with 

plastic or vacuum packaged and boxed (see Packing) unless otherwise specified. 

Carcasses, sides, quarters, and primal cuts or combinations thereof to be 

delivered chilled, need not be wrapped or boxed unless otherwise specified by the 

purchaser.

2. Fabricated bone-in and boneless cuts; cured, smoked and dried meat; and 

edible by-products that are not individually packaged, will be packed into boxes 

completely lined with plastic bags. Product may be individually wrapped or layer 

packed with waxed paper or plastic material normally used for this purpose or 

vacuum packaged. 

3. Bulk packaged trimmings and/or coarse ground products that are to be frozen 

and stockpiled, or are intended for further processing at a later date, will be packed 

into containers without the use of plastic liner bags. The containers will be wax 

impregnated or the interior panel’s wax lined or plastic film laminated.

4. Bulk ground and diced meat items will be packaged in plastic bags or casings. 

 Filled bags or casings will have practically all air pockets forced out through the 

open end and will be closed by metal or plastic clips, tying, or folding to completely 

cover the product. When closed by folding, to avoid possible purge into the 

container, the open end of the bag will extend far enough beyond the product so 

that the bag end can be folded over the top of the packaged product. The 

purchaser may specify product to be vacuum packaged without the use of metal or 

plastic clips.

5. Portion-cut products will be placed in fiberboard boxes lined with a plastic bag. 

 The open end of the bag will overlap at the top to completely cover the product. 

Individual layers of product will be completely separated with waxed paper or 

plastic material normally used for this purpose. Portion cuts may be individually 

vacuum packaged.

6. Patties will be packed in boxes completely lined with plastic bags. The open 

end of the bag will overlap at the top to completely cover the product. The patties 

will be arranged in stacks and each patty within a stack will be separated by waxed 

patty paper(s) (one sheet waxed on both sides or two sheets when waxed on one 

side) and the stacks will be separated from each other by a full height divider. The 

divider will be constructed from paperboard and treated to prevent adherence to 
IMPS GENERAL REQUIREMENTS 8 EFFECTIVE DATE: JUNE 1996

the stacked patties. When the net weight of the patties and the immediate 

container is 10 pounds (4.5 kg) or less, dividers are not required. Patties may be 

layer packed, that separates the layers of patties with waxed paper or sheets of 

plastic material used for this purpose.

NOTE: When individual stacks are bagged, it is not necessary to line the boxes with plastic bags 

or separate stacked patties with dividers.

7. Patties that are individually quick frozen (IQF) will be packed in fiberboard 

boxes lined with a plastic bag. The open end will overlap at the top to fully cover the 

product (except when individual stacks are bagged). At the purchaser's option, IQF 

patties may be stacked with or without patty paper or dividers. Oven proof bags for 

cooked products may be specified by the purchaser.

8. Unless otherwise specified in the purchase order, products such as frankfurters, 

sliced bacon, sliced dried beef, linked or bulk pork or breakfast sausage, etc., will 

be packaged and placed in immediate containers as illustrated in the following:

a. Smoked and cooked linked sausage - 1 or 2-pound (454 g or 907 g) 

retail-type individual vacuum packages or bulk packed in 5-10 pound (2.3 kg to 

4.5 kg) plastic lined containers. When specified by the purchaser, layers one 

link deep will be separated with waxed paper or sheets of plastic material used 

for this purpose.

b. Sliced bacon - 1 or 2 pound (454 g or 907 g) retail-type individual packages, 

shingle or laid-out packed with layers separated by waxed paper or sheets of 

plastic material used for this purpose.

When specified by the purchaser, the paper separating the layers of layout 

packed bacon will be of a heat-resistant type, that will allow the purchaser to 

cook the product on a grill, or in an oven without removing the paper.

c. Sliced dried beef - Either 1/4 pound, 1/2 pound, or 1 pound (113 g, 227 g, or 

454 g) retail-type individual packages tightly packed to not more than 10 

pounds (4.5 kg) net weight per container. Alternatively, the product may be 

packed in a plastic-lined container not to exceed 10 pounds (4.5 kg) net weight.

d. Bulk pork or breakfast sausage - 1 or 2 pound (454 g or 907 g) retail-type 

individual packages such as cello rolls or plastic bags packed not more than 10 

pounds (4.5 kg) net weight per container or in a waxed or plastic-lined container 

not to exceed 10 pounds (4.5 kg) net weight.

e. Fresh linked sausage - 1 pound (454 g) retail-type individual packages or 

layer-packed one link deep with parchment, plastic or waxed paper separators 

between layers tightly packed to 5 to 10 pounds (2.3 kg to 4.5 kg) net weight.

9. The purchaser may specify products to be vacuum packaged. The purchaser 
IMPS GENERAL REQUIREMENTS 9 EFFECTIVE DATE: JUNE 1996

may specify any one or combination of the following vacuum packaging methods:

a. Bags - The finished product is placed into a plastic bag. Air is evacuated from 

the bag and hermetically heat-sealed.

b. Thermoforming - The finished product is packaged using two separate plastic 

films. Either the top or bottom plastic film is formed into the approximate shape 

of the finished product. The remaining plastic film is applied; air is evacuated 

and is hermetically heat-sealed.

c. Vacuum skin - The finished product is passed between two rolls of plastic 

films, one or both may be heated. The films make tight contact with the meat. 

At the same time air is evacuated and is hermetically heat-sealed.

B. PACKING 

Unless otherwise specified by the purchaser, shipping containers will be new, class domestic 

and packed to full capacity without slack filling or overfilling. Unless otherwise specified by 

the purchaser, containers will not be packed in excess of 90 pounds (40.8 kg) net weight. The 

minimum bursting strength or minimum edge crush strength of the fiberboard (as applicable 

on the box maker’s certificate) and the maximum net weight of the container will comply with 

TABLE I. The bursting strength is measured using the "Mullen Test." The edge crush test 

(ECT) correlates to the top-to-bottom or vertical compression strength and is not applicable to 

solid fiberboard or weather-resistant containers. 

Immediate containers used for packaging that meet the packing requirements may be used 

as shipping containers. Otherwise, immediate containers will be placed in a master container 

meeting the packing requirements except that part or whole shipments of not more than 5 

packaged units may be shipped in their immediate containers.

Liver and cured product in pickle solution or brine may be vacuum-packaged and placed 

directly into fiberboard boxes or put in plastic bags and then packed into fiberboard boxes 

completely lined with appropriate moisture-proof plastic bags. Alternatively, liver and cured 

products may be packed into fiber or metal drums approved by FSIS, FSIS, as a suitable 

food container. Drum interiors will be lined with a plastic bag long enough to permit closure 

and will have full-opening tops with lock-rim closures that permit sealing, opening and 

reclosure.

The purchaser may specify weather-resistant containers. Fiberboard used in making these 

containers will be as described in Federal Specification ASTM D 4727/D4727M. When 

specified, Type CF and SF, class weather-resistant boxes will comply with TABLE I and will 

be imprinted with the following data:

(1) Boxmaker's name or boxmaker's certificate.

(2) Month and year of manufacture (e.g., 11/91).

(3) Individual grade or identification symbols.

(4) Minimum average bursting or puncture strength or ECT.
IMPS GENERAL REQUIREMENTS 10 EFFECTIVE DATE: JUNE 1996

NOTE: The purchaser and/or AMS agent maintains the right to verify, using appropriate test 

procedures, that packing and packaging materials comply with these requirements.

TABLE I. REQUIREMENTS FOR FIBERBOARD

Net Weight of Shipping Container

Minimum Bursting 

 Strength or 

Puncture Test 1/

Minimum 

Edge Crush 

Test (ECT)1/

Minimum Weather-Resistant 

Grade (identification symbols)

40 pounds (18.1 kg) or less 175 psi 29 lb/in W6s, W6c

41 to 65 pounds (18.6-29.5 kg) 200 psi 32 lb/in W5s, W5c

66 to 79 pounds (29.9-35.8 kg) 250 psi 40 lb/in V3s, V4s, V3c

80 to 90 pounds (36.3-40.8 kg) 275 psi 44 lb/in V3s, V4s, V3c

1/ Corrugated fiberboard (Type CF) and solid fiberboard (Type SF) class domestic boxes will each bear a 

legible boxmaker's certificate signifying compliance with the Uniform Freight Classification Rules or 

National Motor Freight Classification Rules, as applicable. The AMS agent will use the boxmaker's 

certificate label to determine minimum bursting or puncture strength or ECT.

TABLE II. REQUIRED NUMBER OF STRAPS

Outside Length of Box

Number of Straps 

Lengthwise 1/ 3/

Number of Straps 

Girthwise 2/

less than 20" (50.8 cm) 1 1

20" to 30" (50.8 cm-76.2 cm) 1 2

Over 30" (76.2 cm) 1 3

1/ Two lengthwise straps will be placed over the outer flaps on all regular slotted containers, unless the 

option for taping (see closure section (2)) has been used and the tape qualifies as a seal. 

2/ The girthwise straps on telescope containers that have been assembled using the side tuck lock method 

will be placed over the tuck lock areas. The girthwise straps on all other containers will be placed to divide 

the box into units of approximate equal length.

3/ Lengthwise straps (for closure) will not be necessary on boxes with a width of 9 inches (22.9 cm) or less.

C. CLOSURE

Fiberboard containers will be securely closed using one or a combination of the following 

methods:

1. Strapping. Boxes may be strapped with pressure-sensitive adhesive, 

filament-reinforced tape at least 0.5 inch (13 mm) wide or nonmetallic strapping at 

least 0.25 inch (6 mm) wide. The number of straps applied to each container will 
IMPS GENERAL REQUIREMENTS 11 EFFECTIVE DATE: JUNE 1996

comply with TABLE II. The color of the strapping material will provide a definite 

contrast to black.

2. Taping. Pressure-sensitive, transparent film tape or non-transparent, filamentreinforced tape, may be used for both the initial and final closure of regular slotted 

containers. The tape will be centered over the seams and extend uniformly onto 

both the adjacent box panels preventing the lifting of edges and corners of the outer 

flaps. If non-transparent, filament-reinforced tape is used, the placement of the 

tape will not interfere or obscure any required markings. The tape will not measure 

less than 2.0 inches (5.0 cm) in width. (If the width of the tape is measured after 

being applied to the box, the tape will not measure less than 1.8 inches (4.6 cm) 

wide). The net weight of the container closed using the taping method may not 

exceed 55.0 pounds (24.8 kg). 

3. Gluing. The outer and inner flaps will be firmly glued together over a sufficient 

area to securely close and prevent lifting of edges and corners of the outer flaps. 

Hot melt adhesive may be used instead of glue.

NOTE: When telescope containers are used, the final closure will be in accordance with the 

above strapping method. When full overlap slotted containers are used, and the width of the 

flaps is 9.0 inches (22.9 cm) or less, both the initial and final closure will be secured in 

accordance with the above gluing method. Unless authorized by the purchaser, staples 

and/or metal stitching will not be permitted for assembly or closure of containers.

NOTE: If the tape or strap specified for "CLOSURE" also qualifies as a seal, it may be used 

for both closure and the seal. 

D. MARKING OF SHIPPING CONTAINERS

Unless otherwise specified, shipping containers will be marked as follows:

1. Containers Packed to More Than 25 Pounds (11.4 kg) Net Weight

a. All marking materials will be flat, waterfast, non-smearing (take on fiber) and 

provide a definite contrast upon the surface of the container. The markings on 

the container will be legible and preprinted by the box manufacturer. Alternatively, markings may be mechanically printed labels or legibly stenciled in lettering and numbers not less than 3/8 inch (9 mm) high. When using mechanically printed labels, they will be pressure sensitive and applied to prevent their 

removal in an intact form. The use of felt-tip pen, crayon, pencil or other similar 

marking devices is prohibited except as provided herein.

b. The markings will be located in the following sequence on one end panel of the 

container: 
IMPS GENERAL REQUIREMENTS 12 EFFECTIVE DATE: JUNE 1996

(1) Upper left hand area. The true name of the product, "IMPS" and the 

product item description number.

(2) Upper right hand area. The date of initial certification (month, day, and 

year). Lot numbers and boxes number when product is designated by lot 

(the numerical entry of the lot or box may be applied with a felt-tip pen, 

crayon, or indelible pencil).

(3) Lower left hand area. The applicable grade (U.S. Prime, U.S. Choice, 

etc.), and Purchase Order (P.O.) number. When product is prepared for 

stockpiling (not prepared under a purchase order), any deviations from 

specification requirements and all other applicable options such as weight 

range, formula, portion size, percent fat, fat thickness, etc. When product is 

prepared for stockpiling, the P.O. number will be entered at the time of final 

certification.

(4) Lower right hand area. The item count and net weight of product in 

pounds and (unless otherwise specified) kilograms. (The numerical entry 

may be applied with a felt-tip pen, crayon, or indelible pencil.)

NOTE: Other markings (trademarks, logos, etc.), may be printed on the same end panel (unless 

otherwise specified), however, such markings will not interfere with the placement or legibility of the 

required markings. 

c. The name and address of the contractor and the supplier (if different) will be 

located on either the side or top of the container.

d. The following markings will be located on the top of the container:

(1) The name and address of the receiver or buyer (not applicable to 

stockpile items.)

(2) For freezer stockpile items the marking will read "FREEZER 

STOCKPILE." (Product initially certified according to a contract or 

purchase order will not bear this marking.)

(3) For chilled stockpile items the marking will read "CHILLED 

STOCKPILE." (Product certified according to a contract or purchase order 

will not bear this marking.) 

(4) Special handling or temperature instructions.

(5) When specified by the purchaser, commercial or Child Nutrition labeling 

may be required.

2. Containers Packed to 25 Pounds (11.4 kg) or Less Net Weight.

For such containers, the size of the lettering and numbers is not specified; however, 

they will legibly bear the markings as indicated above. The use of felt-tip pen, 

crayon, pencil or other similar marking devices is prohibited except as provided 
IMPS GENERAL REQUIREMENTS 13 EFFECTIVE DATE: JUNE 1996

herein.

3. Containers with incorrect markings may be corrected and used provided they 

do not require extensive changes. These changes will be made by obliterating the 

incorrect markings with paint similar in color to the box. Correct markings will be 

applied in the same location as the obliterated markings. If applicable, corrections 

will be partially imprinted with the applicable USDA, MGCB stamp. Alternatively, 

pressure-sensitive labels may be used to correct markings. These labels may be 

applied to each change or to the entire display panel. If applied to each change, 

then the labels will be partially imprinted with the applicable USDA stamp. Other 

methods of changing markings such as taping over, cutting out, or modifying with a 

marker are not permitted.

E. PALLETIZED UNIT LOADS 

Χ When specified in the purchase order or contract, shipping containers will be unitized 

and delivered on new or well-maintained pallets.

Χ Pallets will be 48 inches (122 cm) long by 40 inches (102 cm) wide, stringer or block 

design, partial or full four-way entry, flush or non-flush, nonreversible, and suitable for 

shipping approximately 2000 pounds (908 Kg) of food product.

Χ Pallet loads will be made by stacking shipping containers in layers (tiers) so that: 1) 

overhang of the shipping containers over the edges of the pallets is minimized; 2) no 

incomplete tiers are present; and 3) the shipping container principal display panels are 

exposed to facilitate certification examinations.

Χ The shipping containers will be held firmly in place by applying plastic stretch-wrap as 

tightly as possible around all tiers of the palletized shipping containers.

Χ Each pallet shall be examined at the time of shipping to assure that the shipping 

containers are held firmly in place, and that the appropriate pallets were used. If 

palletized unit loads are found to be in noncompliance the observed units shall be 

corrected. 

F. RECYCLING

The USDA encourages industry to support conservation. Corrugated box manufacturers 

products have long been one of the major sources of recycled paper and paperboard. About 

40 percent of all the corrugated board produced, including 100 percent of the waste 

generated in the box plants themselves, finds its way back into new production. Ask your box 

maker what you can do to help conserve our nation's resources. Or write to the American 

Paper Institute, 260 Madison Avenue, New York, NY 10016, for more information on recycling 

and recycled materials. 

 

 

 
IMPS GENERAL REQUIREMENTS 14 EFFECTIVE DATE: JUNE 1996

 

 

 III. USDA CERTIFICATION

The local MGCB Supervisor shall determine and implement the degree of supervision 

necessary to assure specification compliance. Examination and certification of any IMPS 

item shall be in accordance with the IMPS Quality Assurance Provisions (QAPs), other 

applicable documents and with Livestock and Seed Division, MGCB policies and 

procedures. 

When USDA, MGCB certification is requested, the contract or purchase order shall be made 

available to the AMS agent prior to final certification. Examination and certification of product 

by the USDA, MGCB, shall not relieve contractors of their responsibility to deliver a product 

that complies with all contractual and specification requirements. Producers shall establish 

such quality control measures as may be necessary to assure product compliance prior to 

submitting it to the AMS agent for examination. 

Contractors furnishing products under these specifications shall provide as much assistance 

as may be necessary to expedite the grading, examination, and certification of these 

products. The cost of all grading and certification services performed by the AMS agent 

involving examinations, supervision, official documentation, and related services (including 

samples and charges for chemical analyses, travel time, mileage, and per diem, when 

applicable) shall be borne by the contractor. 

 For more information regarding USDA, AMS Certification services write or contact:

USDA, MRP, AMS, Livestock and Seed Program

Meat Grading and Certification Branch

Stop 0248, Room 2628 S-Bldg

1400 Independence Ave. SW

Washington, D.C. 20250-0248 Phone: (202) 720-1113 FAX: (202) 690-4119

Internet Address: http://www.ams.usda.gov/lsg/ls-mg.htm

A. CERTIFICATION OF MEAT HANDLING REQUIREMENTS 

1. State of refrigeration. Unless the contractor is an approved participant in the MGCBsponsored Quality Control Program (see Quality Assurance Provisions, Exhibit A), all 

product to be delivered frozen shall be examined initially in the fresh chilled state. 

Contractors shall assure product is placed into a freezer capable of maintaining an 

ambient temperature of 0oF (-17.8oC) or lower.

2. Product to be delivered frozen - Same day processing. Evidence required to prove 

date of slaughter and the amount of product control necessary in such cases shall be 
IMPS GENERAL REQUIREMENTS 15 EFFECTIVE DATE: JUNE 1996

determined locally.

3. Time limitations. For certification, of both the 4 hour placement into the freezer and the 

temperature within 72 hours referred to in Freezing Options 1 or 2 shall be after 

completion of the applicable end item examination (stationary lot, net weight, item count, 

and/or condition of container) for the finished product to be placed into the freezer. The 

72 hours include the 4 hour requirement.

4. Metal detection. When specified by the purchaser, the AMS agent in accordance with 

MGCB instructions and policy shall test the equipment used for the metal detection.

B. PURCHASER SPECIFIED EXAMINATIONS

1. Examination for Condition of Containers. When specified by the purchaser, 

examinations of containers shall be in accordance with the United States Standards for 

Condition of Food Containers. The AMS agent on each production lot shall perform the 

examination for primary and shipping container requirements at the time of production 

prior to being placed in the freezer. In addition, an examination for condition of shipping 

containers shall be performed on the delivery unit at the time product is offered for final 

certification. This examination is limited to defects that may have occurred during 

handling and storage (e.g., crushed, torn, dirty, stained, etc.) The applicable AMS Visual 

Aids for Inspection of Containers shall be used by the AMS agent as a reference when 

determining the severity of container defects.

For production lots of less than 50 shipping containers or less than 300 primary 

containers, the containers shall be examined individually and all defective containers 

must be replaced or corrected, as applicable.

2. Net Weight Examination. When specified by the purchaser, packed product shall be 

certified for net weight. The examination procedures shall be as described in the IMPS 

QAPs.

3. Item Count Examination. When specified by the purchaser, packed product shall be 

certified for number of specified items (roasts, cuts, packaged units, or portion cuts) per 

container. The examination procedures shall be as described in the IMPS QAPs.

C. SEALING

When USDA, MGCB certification is requested, the immediate container or shipping container 

in that the products are packed shall be sealed in accordance with MGCB Instructions. 

D. DESTINATION INSPECTION

For USDA, MGCB-certified product - Consignee shall reject: (1) products that are not 

identified with the appropriate "USDA Accepted as Specified" stamp, or (2) products that are 

appropriately identified with that stamp but that have other obvious, major deviations from the 
IMPS GENERAL REQUIREMENTS 16 EFFECTIVE DATE: JUNE 1996

specification requirements. 

Products certified by USDA, MGCB, but that, in the opinion of the consignee, have deviations 

from the specification requirements that do not materially affect the usability of the product, 

may be tentatively accepted subject to verification of such deviations by the local USDA, 

MGCB office. All deviations from the specification noted at the point of delivery shall be 

reported promptly to local USDA, MGCB personnel who will investigate all such reports 

without delay.

E. ISSUANCE OF CERTIFICATES

The original and up to one extra copy of all final certificates shall be made available to the 

contractor. The contractor shall supply the purchaser with a legible carbon copy of all final 

certificates.

NOTE: Should the purchaser and/or applicant require additional copies of USDA, AMS 

certificates, mechanically reproduced copies may be furnished, provided each additional 

copy is stamped with an original imprint of the USDA Shield stamp and signed by the AMS 

agent. 

Preliminary and final certificates will be issued as described:

1. Products to be Delivered Chilled. The AMS agent will issue a final certificate upon 

completion of a finished product examination to cover all factors and details of the chilled 

product.

2. Products to be Delivered Frozen. The AMS agent will issue a final certificate to cover 

all factors and details of the frozen product prior to shipment.

3. Product to be Delivered Frozen when Final Certification is performed in the 

Chilled State. The AMS agent will issue a final certificate upon completion of a finished 

product examination to cover all factors and details of the product prior to freezing. It will 

be the contractor's responsibility to assure the product is delivered frozen.

F. WAIVERS AND AMENDMENTS TO SPECIFICATION REQUIREMENTS

In the interest of competitive bidding, the issuance of waivers by the purchaser is strongly 

discouraged. However, waivers of a few specification requirements may be authorized 

provided: (1) the change can be indicated clearly and can be readily applied, (2) there is an 

agreement between the purchaser and contractor on the change, (3) the purchaser furnishes 

the AMS agent who is to perform the examination and certification of the product with a 

written statement indicating the precise nature of the changes, and (4) such changes comply 

with all FSIS regulations.

Examples of waivers that may be made:
IMPS GENERAL REQUIREMENTS 17 EFFECTIVE DATE: JUNE 1996

1. Substitution of weight ranges for those specified

2. Substitution of grade of meat for that specified

3. Modification of fats content in ground or diced meat

4. Substitution or slight variations in sausage formulas

5. Modification of container requirements

Waivers of contract requirements will be effective only after the changes have been submitted 

and approved by the purchaser or their agent.

Changes involving rephrasing of detailed specification requirements shall be considered as 

an amendment to the specification and will be effective only after such changes have been 

submitted and approved by the Standardization Branch, USDA, MRP, AMS, Livestock and 

Seed Program, Stop 0254, Rm. 2628 S-Bldg, 1400 Independence Ave. SW, Washington, 

D.C. 20250-0254.

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