APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR HAM PRODUCTS, 

CURED, BONELESS, 

FULLY COOKED, FROZEN 

OR CHILLED

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 Ham Products, Cured, Boneless, Fully 

Cooked, Frozen or Chilled February 2014 – changes from 

previous requirements in blue

Effective: March 2015

Approved by CMS

Date Issued: 03/01/09

Date Revised: 03/25/15

100 ITEM DESCRIPTION

110 Bulk Ham, Cured, Boneless, Fully-Cooked, Water Added, Frozen or Chilled –

For material numbers 100184 and 100186, four 10-pound hams will be snugly 

packed into shipping containers to a net weight of 40 pounds. For material 

number 100182, twelve 3-pound hams will be snugly packed into a shipping 

container to a net weight of 36 pounds. The bulk packaged hams will be round 

or oval shaped and have a diameter of 4.0 to 4.5 inches. 

120 Sliced Ham, Cured, Boneless, Fully-Cooked, Water Added, Frozen –Thinly 

sliced (not shaved) ham (material numbers 100187 and 100891) shall be 

shingle layered and packaged. For material number 100187, eight 5-pound 

packages will be snugly packed into shipping containers to a net weight of 40 

pounds. For material number 100891, twenty 2-pound packages will be snugly 

packed into shipping containers to a net weight of 40 pounds. The full intact 

slices shall be round or oval shaped with a diameter of 4.0 to 4.5 inches, or 

square shaped with dimensions of 4X4 or 4X6 inches. 

130 Items described in Sections 110 and 120 shall be 97 percent fat free (3 

percent fat), minimum Protein Fat Free (PFF) value of 17.0 percent, and have a 

whole muscle appearance (not ground or chopped), uniform color (slightly two 

tone color is permissible), no spongy (porous texture) appearance (after 

thawing of frozen ham). 

140 Diced Ham, Cured, Boneless, Fully-Cooked, Frozen – The product shall be 97 

percent fat-free and have a minimum PFF value of 15.0 percent. This item 

(material number 100188) is recommended for use as a topping for pizza, 

salads, omelets and as a component for soups, stews, and casseroles. Eight 

5-pound packages will be snugly packed into shipping containers to a net 

weight of 40 pounds. The dices shall be 1⁄4-inch cubes and may be made from 

ground or chopped and formed ham.
Approved by CMS

Date Issued: 03/01/09

Date Revised: 03/25/15 2

200 CHECKLIST OF REQUIREMENTS

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

Service (FSIS) regulations and the AMS Checklist of Requirements listed 

below. 

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 Master Solicitation and 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. 

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

disabled livestock will not be included in USDA Purchase Programs.

324 Boneless Pork Legs – Hams will be derived from boneless pork legs that 

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 legs must be maintained in excellent condition. 

The contractor’s technical proposal shall include detailed production scheduling 

with time and temperature controls necessary to maintain excellent condition of 

the boneless pork legs.

324.3 Fresh Chilled Only – Meat will be derived from fresh chilled boneless pork legs. 

Previously frozen boneless pork legs cannot be used.

324.4 Uniform Color – To the extent possible, pork leg muscles should be sorted for 

color uniformity.

324.5 Lean Quality – The pork leg muscles must not exhibit any evidence of pale, 

soft, and/or exudative conditions.
Approved by CMS

Date Issued: 03/01/09

Date Revised: 03/25/15 3

324.6 Shanks and Inner Shanks – If used, shanks and inner shanks must be ground, 

emulsified, or otherwise reduced in size.

324.7 Objectionable Materials – Pork legs will be free of bones, cartilages, skins, 

spinal cord, and foreign materials.

324.8 Ground Meat – Pork leg trimmings (including shank meat and rework) that are

ground, emulsified, or otherwise reduced in size cannot exceed 7 percent of the 

meat component.

324.9 Rework - If used, rework must be derived from finished ham product intended 

for delivery to USDA, not be associated with any positive pathogen test and be 

included as a component of the ground meat (see Section 324.8) while not 

exceeding a level of 2 percent based on finished product weight.

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.

330 NON-MEAT COMPONENTS

331 All non-meat components will be listed in the ingredient statements.

332 Domestic Origin – Significant ingredients (more than 1 percent) shall be 

derived from U.S. produced products.

333 Product Formula – The production formula must include water, dextrose, salt, 

sodium phosphate, antimicrobial agent(s) and sodium nitrite. Sodium 

erythorbate, and/or sodium ascorbate, may be used.

334 Ingredient Limitations – The ingredients in the product formula must comply 

with the amounts as listed:

334.1 Material Number 100182:

334.1.1 Dextrose – No more than 3%

334.1.2 Salt – No more than 2.5%

334.1.3 Sodium Phosphate – No more than 0.5%

334.2 Material Numbers 100184, 100186, 100187, 100188 and 100891

334.2.1 The product formulation(s) shall be developed such that the prescribed finished 

product limitations (see Sections 500 - 561) are met.

335 Binder Agent –Binder agents such as carrageenan, modified food starch, and 

isolated soy protein may be used.
Approved by CMS

Date Issued: 03/01/09

Date Revised: 03/25/15 4

400 PROCESSING

410 PROCESSING DATE 

411 Ham products, as delivered to AMS destinations, will be processed no more 

than 60 days prior to shipment.

420 CASING DIAMETER / DIMENSION

421 Bulk Packaged Ham - All bulk packaged hams will be stuffed and processed 

within high oxygen and high moisture barrier poly “cook-n-ship” casings with a 

diameter of 4.0 to 4.5 inches. Ham then may be pressed.

422 Sliced and Diced Packaged Ham - All sliced and diced packaged hams will be 

stuffed and processed within high oxygen and high moisture barrier poly “cookn-ship” casings with a diameter of 4.0 to 4.5 inches or square shaped with 

dimensions of 4X4 or 4X6 inches. Ham then may be sliced or diced and 

repackaged (see Section 712.2).

430 PRODUCT COOKING

431 Ham will be fully cooked in accordance with FSIS regulations.

440 METAL DETECTION

441 All hams must be free of metal contamination. Detection of stainless steel, 

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

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

equipment validation, and corrective action procedures will be identified and 

described.

500 FINISHED PRODUCT LIMITATIONS

510 Fat and protein-fat-free label declarations shall comply with FSIS labeling 

regulations. 

520 FAT

521 The contractor will target production to maintain a process average for fat 

content to be 3.0 percent or less. The contractor will use a Statistical Process 

Control (SPC) program to analyze fat test results. The SPC Upper 

Specification Limit (USL) is 3.6 percent fat. The average test results of each 

production lot exceeding the USL will not be allowed delivery to USDA. For the 

purpose of this section, a lot cannot exceed one day’s production. 

530 PROTEIN FAT FREE (PFF)

531 The contractor will target their production to maintain the PFF values as 

specified with the item description. 
Approved by CMS

Date Issued: 03/01/09

Date Revised: 03/25/15 5

540 SODIUM

541 Material Number 100182:

541.1 The product formulation shall be developed such that the prescribed 

ingredient limitations (see Section 334.1) are met.

542 Material Numbers 100184, 100186, 100187, 100188 and 100891:

542.1 The sodium level shall not exceed 700 mg per 100 g serving.

542.2 ((Declared Sodium Level (mg) X 100) ÷ Declared Serving Size (g; racc) 

≤ 700))

550 MICROBIAL

551 Contractor must have a 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.

560 PHYSICAL CHARACTERISTICS

561 Since one or more freeze/thaw cycles will cause moisture loss and affect 

quality, hams shall not appear spongy or porous in texture after freezing and 

thawing. Diced hams will be processed to minimize ‘clumping’ so that it is 

easily removed from bags by the end user without completely thawing.

600 STATE OF REFRIGERATION

610 Hams must comply with the following holding time and temperature 

requirements:

620 HOLDING TIME 

621 Frozen Ham Products – After processing, ham destined for freezing will be 

refrigerated for a minimum of 24 hours. The diced ham will be frozen in a 

manner to minimize ‘clumping’ after freezing.

630 HOLDING TEMPERATURE 

631 Frozen Hams (material numbers 100184, 100182, 100187, 100188, 100891) –

Hams destined for freezing will have an internal temperature not to exceed 

40°F prior to placement in the freezer.

632 Chilled Hams (material number 100186) – Chilled hams will be maintained at a 

temperature of not less than 28°F (2.2°C) or higher than 40°F (4.4°C).
Approved by CMS

Date Issued: 03/01/09

Date Revised: 03/25/15 6

640 72 HOURS TEMPERATURE 

641 Frozen hams must be 0°F or below within 72 hours after placement into the 

freezer.

700 PREPARATION FOR DELIVERY

710 PACKAGING 

711 Package – All bulk packaged hams will be stuffed and processed within poly 

"cook-n-ship" high oxygen and high moisture barrier casings. Sliced, shingle 

layered hams and diced hams will be packaged into bags or thermoformed 

packaging and vacuum sealed. All packages will be closed by heat seal or 

metal clips. 

712 Package Net Weight

712.1 Bulk Ham – For material number 100182, ham will be packaged into casings to 

a net weight of 3 pounds. For material numbers 100184 and 100186, ham will 

be packaged into casings to a net weight of 10 pounds. 

712.2 Sliced and Diced Hams – For material numbers 100187 and 100188, ham 

product will be vacuum packaged or thermoformed vacuum packaged to a net 

weight of 5 pounds. For material number 100891, ham product will be vacuum 

packaged or thermoformed vacuum packaged to a net weight of 2 pounds.

720 PACKING

721 Bulk Ham – For material number 100182, twelve, 3-pound hams will be snugly 

packed into a new shipping container to a net weight of 36 pounds. For 

material numbers 100184 and 100186, four 10-pound hams will be snugly 

packed into a new shipping container to a net weight of 40 pounds.

722 Sliced or Diced Hams – For material numbers 100187 and 100188, eight 5-

pound packages will be snugly packed into a new shipping container to a net 

weight of 40 pounds. For material number 100891, twenty 2-pound packages 

will be snugly packed into a new shipping container to a net weight of 40 

pounds. 

730 LABELING1/

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

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

immediate (packaging material) and shipping containers will be labeled to 

include all information required by FSIS regulations.

1/All labeling illustrations must be provided in the contractors’ technical proposal.
Approved by CMS

Date Issued: 03/01/09

Date Revised: 03/25/15 7

732 10-Pound Ham, 5-Pound Sliced and Diced Hams Immediate Container Labels 

(casings or package) – Each immediate container is required to have a 

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

and date.

733 3-Pound Ham and 2-Pound Sliced Immediate Container Label (casings or 

package) – Each immediate container will contain the following information:

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

and date.

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

733.3 Nutrition facts panel based on actual nutritional analysis of the product.

734 Shipping Container Label – Shipping containers will contain the following 

information: 

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

on the principal display panel.

734.2 Appropriate purchase order number.

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

and date.

734.4 Ingredient declaration.

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

734.6 10-Pound Ham, 5-Pound Sliced and Diced Hams shipping containers shall 

have the statement “for institutional use only”.
Approved by CMS

Date Issued: 03/01/09

Date Revised: 03/25/15 8

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

each of the items.

Item Material Number

10 lb. Bulk Ham, Cured, Boneless, Fully Cooked, 

Water Added, Frozen 100184

10 lb. Bulk Ham, Cured, Boneless, Fully Cooked, 

Water Added, Chilled 100186

3 lb. Bulk Ham, Cured, Boneless, Fully Cooked, 

Water Added, Frozen 100182

5 lb. Sliced Ham, Cured, Boneless, Fully Cooked, 

Water Added, Frozen 100187

5 lb. Diced Ham, Cured, Boneless, Fully Cooked, 

Frozen 100188

2 lb. Sliced Ham, Cured, Boneless, Fully Cooked, 

Water Added, Frozen 100891

734.8 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 ______.

740 CLOSURE

741 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.

750 PALLETIZED UNIT LOADS

751 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 The delivery units for each of the following respective material numbers are as 

follows:

820 MATERIAL NUMBERS 100184, 100186, 100187, 100188, 100891

821 Each delivery will consist of 1,000 shipping containers with a net weight of 

40,000 pounds.
Approved by CMS

Date Issued: 03/01/09

Date Revised: 03/25/15 9

830 MATERIAL NUMBER 100182

831 Each delivery will consist of 1,000 shipping containers with a net weight of 

35,940 - 36,000 pounds.

900 DELIVERED PRODUCT

910 SIZE AND STYLE OF CONTAINER

911 Only one size and style of immediate (casings) and shipping containers may be 

offered in an individual shipping unit.

920 TEMPERATURE

921 Chilled Ham Temperature – Chilled ham will be delivered at a temperature of 

not less than 28°F (2.2°C) or greater than 40°F (4.4°C).

922 Frozen Ham Temperature – All products will be frozen and will not exceed 0°F 

at the time of shipment and delivery. 

930 SEALING

931 All products must be delivered to AMS destinations under seal. Seals shall be 

serially numbered, barrier-type and meet the American Society for Testing and 

Materials (ASTM) standards (F-1157-04) and/or the International Organization 

for Standards (ISO) 17712-2010. Seals shall be 1⁄8th-inch diameter cable, highsecurity 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 this 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 NON-CONFORMING PRODUCT

1021 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 notification in writing to the FSCS Division of final disposition 

(e.g., diverted to commercial production, cooked or destroyed).
Approved by CMS

Date Issued: 03/01/09

Date Revised: 03/25/15 10

1030 CONTRACTOR CHECKLOADING

1031 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:

1031.1 Purchase Order Number/Purchase Order Line Item Number;

1031.2 Sales Order Number/Sales Order Line Item Number;

1031.3 Destination of shipment;

1031.4 Name of Product and applicable Material Number;

1031.5 Shipping Date;

1301.6 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;

1301.7 Count of shipping containers and total projected net weight in each production 

lot;

1031.8 Identity of car or truck (car numbers and letters, seals, truck license, etc.) as

applicable;

1301.9 Contractor certification that product conforms with the applicable specification

(FPPS-HP-2015);

1031.10 Count and projected net weight verified and;

1301.11 Signature of company official responsible for checkloading.