Approved by: Jeffrey Hendricks

Date Issued: 12/21/2017

Date Revised: 01/18/2024

 

FEDERAL PURCHASE 

SPECIFICATION (FPPS) FOR 

FULLY-COOKED, SCRAMBLED, 

ROUND EGG PATTY

APPROVED

Agricultural Marketing Service (AMS) 

Livestock and Poultry (LP) Program 

Standards and Specifications Division (SSD)

Room 3932 S-Bldg. Stop 0258, Phone: (202) 690-3148

Supersedes: FPPS for Egg Patty December 2017 –

Changes from previous requirements in blue

Effective: January 2024

100 ITEM DESCRIPTION

110 Frozen, Fully-cooked, Scrambled, Round Egg Patty (111751) – Frozen, fully 

cooked, scrambled, round patty processed from pasteurized whole egg. The 

commodity shall be 3.25 to 3.5 inches in diameter and weigh 1.25 ounces. 

Patties shall be packed with a minimum 300 patties per case totaling 25 

pounds per case and shipped in plastic-lined cardboard containers. A 

purchase unit shall consist of 1470 cases totaling 36,750 pounds (16,670 kg).

200 APPLICABLE DOCUMENTS

210 The following documents are incorporated as part of this USDA, AMS, SSD

FPPS for Frozen, Fully-cooked, Scrambled, Round Egg Patty – January

2024:

210.1 AMS Master Solicitation for Commodity Procurements – Domestic Programs 

(MSCP-D).

210.2 Regulations Governing the Inspection of Eggs and Egg Products (9 CFR § 

590) and Regulations Governing the Voluntary Inspection of Egg Products (9 

CFR § 592).

210.3 Regulations Governing the Current Good Manufacturing Practices in 

Manufacturing, Packing, or Holding Human Food (21 CFR § 117) and 

Regulations Governing Egg and Egg Products (21 CFR § 160).

300 CHECKLIST OF REQUIREMENTS

310 Domestic Products – Refer to the current AMS MSCP-D. 

320 Food Defense – Refer to the Current AMS MSCP-D.

330 Food Safety and Inspection Service (FSIS) Requirements – The commodity 
 

Approved by: Jeffrey Hendricks

Date Issued: 12/21/2017

Date Revised: 01/18/2024

shall be sourced from pasteurized liquid whole eggs produced and processed 

in an FSIS official plant for further processing and shall comply with this 

FPPS, FSIS regulations (9 CFR § 590 and 9 CFR § 592) and if applicable, 

the Contractors FSIS approved HACCP plan. The approved HACCP plan 

shall be accessible to the AMS Grader or Auditor.

340 Food and Drug Administration (FDA) Requirements – The commodity shall be 

produced in a facility that complies with FDA regulations governing Current 

Good Manufacturing Practices (21 CFR § 117).

350 Pre-Bid Contract Compliance and Certification Requirements – Refer to the 

Supplement for Egg Products. The Contractor shall request the use of either 

Option A – AMS QAD Grading-based Monitoring and Certification service, or 

Option B – QAD Audit-based Verification service, for assessing contract 

compliance of the finished product. 

400 PROCESSING

410 Processing Sequence Requirement – The frozen egg patties from 

pasteurized liquid whole eggs shall be processed, cooked, frozen, and 

packaged in a continuous process that complies with the time and 

temperature requirements of this FPPS. 

411 Date Processed – The commodity shall not be processed or packaged more 

than 60 days prior to the first day of the delivery period.

412 Lot Definition – A lot is the amount of packaged commodity produced during a 

processing shift.

420 Liquid Whole Eggs

421 Shell eggs, when presented for breaking, shall be:

421.1 Commercial nest-run (shell eggs which are merchandised as they come from 

the production facility and not segregated for quality) that may or may not be 

washed and sized; or

421.2 Commercial consumer grade AA or A (shell eggs which contain no more 

restricted eggs than permitted for U.S. Consumer Grade B shell eggs); or

421.3 U.S. Consumer Grade AA or A based on destination tolerances or U.S. NestRun Grade. 
 

Approved by: Jeffrey Hendricks

Date Issued: 12/21/2017

Date Revised: 01/18/2024

422 Shell eggs shall not be more than 21 days old from the date of production at 

the time of processing, (7 CFR § 56.1 - eggs of current production definition) 

and shall comply with FDA regulations for ambient temperature during 

storage and transport (21 CFR § 118.4.e).

423 For commercial nest-run and commercial consumer grade shell eggs, the 

Contractor shall provide a certificate of conformance certifying the age and 

quality of shell eggs stating the lot identification and quantity of each lot for

breaking.

424 For U.S. Consumer Grades AA or A, the U.S. Grade may be stated on the 

USDA Shell Egg Grading Certificate, which accompanies the shell eggs, or 

the cases of shell eggs may be identified with the USDA Consumer AA or A, 

or Sample Grade AA or A stamp.

425 Liquid Whole Eggs in Natural Proportion – Liquid whole eggs shall be egg 

whites and egg yolks in natural proportion as broken from the shell eggs. Egg 

whites and egg yolks in the liquid whole eggs shall be processed into a 

uniform mix.

426 Liquid Whole Eggs from Other Plants – Liquid whole eggs may be transferred 

or obtained from another FSIS-inspected plant for further processing, 

provided the liquid whole eggs are produced in compliance with this FPPS 

and FSIS regulatory requirements and if applicable, the Contractors FSIS 

approved HACCP plan. The product shall be accompanied by the Contractors 

Certificate of Conformance that states the date and time the shell eggs were 

broken and verifies that the commodity meets all the requirements as stated 

in this FPPS. 

430 Processing Liquid Whole Eggs with Color Stabilizer

431 Formulation – A food grade color stabilizer shall be added to the liquid whole 

eggs to inhibit greenish-gray discoloration.

431.1 Color stabilizer – The color stabilizer shall be one of the following (based on 

percent of the weight of the liquid whole eggs): (a) Citric acid--0.2 percent 

(maximum), (b) monosodium phosphate--0.5 percent (maximum), or (c) 

monopotassium phosphate--0.5 percent (maximum).

431.2 Water – Water may be used as a carrier for the citric acid, monosodium 

phosphate, or monopotassium phosphate. If a water carrier is used, the 

water shall contain not less than 50 percent by weight of the color stabilizer.

440 Pasteurization
Approved by: Jeffrey Hendricks

Date Issued: 12/21/2017

Date Revised: 01/18/2024

441 The liquid whole eggs with color stabilizer shall be pasteurized within 72 

hours from the start of breaking. 

450 Holding and Cooling Temperatures – Product holding and cooling 

temperatures for liquid egg, unpasteurized or pasteurized, shall comply with 

FSIS regulatory requirements and if applicable, the Contractors FSIS 

approved HACCP plan.

460 Cooking, Appearance and Freezing

461 Cooking - Egg patties shall be formulated and cooked to ensure pathogens 

are eliminated. Egg patties shall be fully cooked until firm, displaying a light 

to medium color to meet quality requirement of this specification.

462 Appearance – Patties shall be round, 3.25 to 3.5 inches in diameter, and 

appear as scrambled egg with natural edges and surfaces. Patties displaying 

excessive bubbles, air-pockets, dark brown or burnt markings shall not be 

accepted. 

463 Flavor and Texture – Patties shall have a recognizable egg flavor with smooth 

mouth feel. The patties shall not exhibit rubbery, mushy, tough, or spongy 

mouthfeel or exhibit off flavors or odors. 

464 Ingredients – Whole egg shall be the primary ingredient as evidenced in the 

ingredient statement. Other ingredients shall be used to produce a finished 

product with natural, blended egg flavor profile suitable for institutional food 

systems and shall comprise no more than 10 percent of the raw formula. 

464.1 Sodium content shall not exceed 150 mg per 100 gram.

470 Organoleptic requirements – Patties shall be free of grey or greenish color, off 

flavoring, rancidity; free of fruity, sulfide-like, cardboardy, tallowy, oily, 

metallic, chlorine-like, or other foreign and off-odors; free of foreign materials 

(e.g., glass, paper, rubber, plastic, wood, metal); shall show no evidence of 

mishandling or deterioration; and shall have a yellow color and show no 

evidence of dehydration or freezing and thawing.

480 Freezing

481 IQF – Patties shall be Individually Quick Frozen (IQF) so the individual pieces 

do not stick together after packaging and packing.

490 Meat/Meat Alternate Crediting
Approved by: Jeffrey Hendricks

Date Issued: 12/21/2017

Date Revised: 01/18/2024

491 Cooked egg patties shall credit as at least one (1) ounce meat/meat alternate.

500 MICROBIAL

The Contractor shall have a documented plan to comply with FSIS and FDA

guidance and requirements for Salmonella and Listeria monocytogenes in 

egg products and ready-to-eat foods (9 CFR § 590; 21 CFR § 117). Product 

testing positive for these pathogens shall not be allowed as rework or for 

delivery to USDA.

600 HEATING INSTRUCTIONS

610 Heating instructions for the end-user shall be provided. Finished product shall 

be processed so that the end-user may prepare the product in a conventional, 

convectional, or microwave type oven for serving.

700 PACKAGING AND PACKING

710 The Contractor shall assure that all packaging, packing, labeling, closure, 

marking and palletization shall comply with the National Motor Freight 

Classification, or the Uniform Freight Classification, as applicable, and shall 

be labeled to include all information required by FDA regulations (21 CFR 

101).

720 Packaging and Packing – All packaging and packing materials shall be clean 

and in new condition, shall not impart objectionable odors or flavors to their 

contents, shall be approved by FDA for use in contact with food products. 

721 Packing – All packing material shall be tamper-evident. Tamper-evident is

defined as packing material with one or more indicators or barriers to entry, 

which, if breached or missing, can reasonably be expected to provide visible 

evidence that tampering has occurred. 

721 Packaging – Plastic-film bags for packaging the commodity shall be a 

polyethylene film bag with a wall thickness of not less than 2 mil (0.002 inch); 

and shall protect the commodity from dehydration, freezer burn, or quality 

deterioration during the conditions of use. Metal wire ties, paper-coated wire 

ties, or staples shall not be used.

730 Shipping Containers – Shipping containers shall: 

730.1 Be good commercial fiberboard containers that are acceptable by common or 

other carrier for safe transport to point of destination, 
Approved by: Jeffrey Hendricks

Date Issued: 12/21/2017

Date Revised: 01/18/2024

730.2 Be of such size to pack the commodity without slack filling or bulging; 

730.3 Withstand the stresses of handling, shipping, stacking, and storage, and 

730.4 Be closed by commercially accepted methods and materials. Steel or wire 

straps shall not be used for final closure. 

731 Staples shall not be used for final closure of shipping containers. Adhesive or 

staples cannot be used to fasten the top portion of telescope-style containers 

to the bottom portion. Staples may be used to manufacture and to assemble 

the fiberboard shipping containers, provided the staples are fastened into the 

container and tightly clenched to eliminate sharp edges prior to packing the 

commodity into the shipping containers.

740 Labeling

741 Child Nutrition (CN) Labeling information demonstrating product contribution 

to the National School Lunch Program meal pattern requirements is required. 

For more information on the CN Labeling Program, see the section for Food 

Manufacturers/Industry at:

http://www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program

742 Shipping containers shall be in compliance with the National Motor

Freight Classification, or the Uniform Freight Classification, as applicable, and 

shall be labeled to include all information required by FDA regulations (21 

CFR 101).

743 Shipping Container Labels – Shipping container labels shall contain the 

following information:

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

lot, and date.

743.2 Ingredients and Allergen statements on shipping containers. The ingredient 

statement, even for single ingredient foods, shall be included as a statement 

separate from the name of the product; e.g. Ingredients: _____________. 

The allergen statement shall be in accordance with the Food Allergen 

Labeling and consumer Protection Act (FALCPA) and the Food Allergy 

Safety, Treatment, Education, and Research (FASTER) Act, which defines 

milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans, 

and sesame as well as any food ingredient that contains protein derived from 

one of these foods, with the exception of highly refined oils, as “major food 

allergens.”; e.g. Contains: _________.
Approved by: Jeffrey Hendricks

Date Issued: 12/21/2017

Date Revised: 01/18/2024

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

810 Packaging Defects – Contractor shall ensure that packages in a delivery unit 

are examined for defects that affect protection, expose product, permit 

dehydration or freezer burn, or quality deterioration during storage, such as 

tears, holes, or improperly closed packages prior to shipment.

811 Packing Defects – Shipping containers in a delivery unit shall be examined for 

condition, labeling, and marking defects according to the United States 

Standards for Condition of Food Containers (7 CFR § 42).

820 Net weight – A purchase unit or delivery unit shall consist of 1470 cases 

totaling 36,750 pounds.

821 Contractor shall maintain records to demonstrate that each delivery unit has 

been examined for compliance with the net weight requirements at time of 

loading.

822 The net weight shall be shown on the Contractor’s Certificate of Conformance 

or LP 210-S Shell Egg Grading Certificate (scale receipt or Bill of Lading 

(BOL) may accompany load).

830 Loading and Shipping Frozen Commodity

831 Visual Inspection – Frozen cooked commodity showing any evidence of 

defrosting, refreezing, or freezer deterioration shall be rejected for use under 

this FPPS.

832 Internal Product Temperature

832.1 The frozen cooked commodity shall be 2 °F (-16.7 °C) or lower at the time of 

loading. Delivery units with internal product temperatures exceeding 2 °F (-

16.7 °C) and up to 5 °F (-15 °C) shall be tentatively rejected. Tentatively 

rejected delivery units may be returned to the freezer and the temperature 

reduced to 2 °F (-16.7 °C) or lower and reoffered one time only. Delivery 

units exceeding 5 °F (-15 °C) or delivery units that have been tentatively 

rejected and exceed 2 °F (-16.7 °C) when reoffered shall be rejected for use 

under this FPPS.

832.2 Compliance with the internal product temperature requirement shall be 

documented and records maintained for AMS review.

840 Inspection and Checkloading 
 

Approved by: Jeffrey Hendricks

Date Issued: 12/21/2017

Date Revised: 01/18/2024

841 For inspection and checkloading at time of shipping, the Contractor shall 

utilize either USDA Grader or Contractor Checkloading to certify. The 

Contractor shall notify USDA AMS QAD Supervisor prior to production. The 

requirements for selection are as follows:

842 USDA Grader Checkloading Requirements – Inspection for contract 

compliance shall be made by a USDA representative, in accordance with 

FDA regulations and this FPPS, at site of processing, both during and after 

processing and packaging. Inspection records shall be complete and made 

available to USDA, as requested, to assure contract compliance.

842.1 Procedures – The inspection and checkloading shall be performed by the 

AMS Grader. Procedures and a schedule of fees for these services may be 

obtained by contacting the nearest QAD field office. This information can be 

found on the QAD Procedures webpage

(https://www.ams.usda.gov/resources/qad-procedures), or by contacting:

USDA/AMS, Livestock and Poultry Program, Office of the Deputy 

Administrator, 1400 Independence Avenue, SW, Washington, DC 20250-

0258, Room 2092-S, STOP 0249, Office Phone Number (202) 720-5705. 

842.2 The quality, quantity, weight, packaging, packing, and checkloading of the 

commodity shall be evidenced by certificates issued by the AMS Grader. 

Contractor shall not ship the commodity unless informed by the AMS Grader 

that the designated commodity to be shipped meets the requirements of the 

AMS MSCP-D, Solicitation, and this FPPS. 

843 Contractor Checkloading Requirements – Inspection for final contract 

compliance shall be made by the Contractor, in accordance with FDA 

regulations and this FPPS. The quality, quantity, weight, packaging and 

packing of the commodity shall be evidenced by a Certificate of Conformance 

that verifies the designated commodity to be shipped meets all the 

requirements as stated in this FPPS, MSCP-D and Solicitation. 

843.1 Procedures – The Contractor shall perform checkloading examinations at the 

time of shipment – as described in this FPPS starting at the section labeled 

Loading and Shipping Frozen Commodity and sections thereafter – and shall 

issue a corresponding Certificate of Conformance (Exhibit 1). The Contractor 

is required to provide an acceptance document to accompany each shipment. 

Additional details are found in the current AMS MSCP-D Section for Bill of 

Lading Notations. 
Approved by: Jeffrey Hendricks

Date Issued: 12/21/2017

Date Revised: 01/18/2024

843.2 Contractors inspection records and checkloading documentation shall be 

complete and maintained, including the Certificate of Conformance, and made 

available to USDA, as requested, to assure Contractor Checkloading 

compliance. Contractor checkloading activity shall be reviewed by USDA 

under AMS at the cost of the Contractor. 

900 PALLETIZED UNIT LOADS

910 All products shall be stacked on new or well-maintained pallets and palletized 

with shrink wrap plastic. Pallet loads shall be stacked in a manner that 

minimizes the overhang of the shipping containers over the edges of the 

pallets and that exposes each shipping container’s principal display panel to 

facilitate certification examinations.

920 Size and Style of Container – Only one size and style of shipping container

shall be used in any one delivery unit.

1000 SHIPMENT AND DELIVERY

1010 Shipment and Delivery, including Loading and Sealing, Delivery Notifications 

and Split Deliveries – Refer to the current AMS MSCP-D.

1011 Documentation and Grading Certificate

1011.1 A copy of the Contractor’s Certificate of Conformance and Bill of Lading or the 

original LP 210-S Shell Egg Grading Certificate issued at time of 

checkloading shall accompany each shipment to delivery destination.

1100 DESTINATION EXAMINATION

1110 Commodity Requirements – Before acceptance by recipient, the frozen 

commodity may be examined on a spot-check basis for temperature, 

condition, identity, count, or any other contract provision. If a recipient 

complaint is received, re-inspection may be performed by USDA AMS at the 

expense of Contractor.

1120 Temperature – Frozen commodity shall have an average internal temperature 

not to exceed 10 °F (-12.2 °C) with no individual temperature exceeding 15 °F 

(-9.4 °C) when shipped, during transit, and when received at the destination 

plant. When any sample exceeds 15 °F (-9.4 °C) the purchase unit shall be 

rejected for use under this FPPS.

1130 Costs for Destination Examination – The cost of a destination examination, 
 

Approved by: Jeffrey Hendricks

Date Issued: 12/21/2017

Date Revised: 01/18/2024

before or after delivery, by a USDA representative on acceptable product 

shall be for the account of USDA. Costs for destination examinations of 

rejected purchase units shall be for the account of the Contractor. A USDA 

representative shall make arrangements for destination examinations prior to 

delivery.

1200 PRODUCT ASSURANCE AND COMPLAINT RESOLUTION

1210 Product Assurance – The Contractor shall guarantee that the product 

complies with all FPPS requirements and provisions set forth in the AMS

MSCP-D.

1211 Waiver Requests – Contractor shall submit all waiver requests directly to the 

Commodity Procurements Staff (CPP) Contracting Officer for review and 

determination. A full list of CPP contacts can be found at: 

 

https://www.ams.usda.gov/sites/default/files/media/AMSCommodityProcurem

entStaffContactList.pdf

1220 Complaint Resolution – Customer complaint resolution procedures shall be 

the responsibility of the Contractor. These procedures shall include: a point of 

contact, investigation steps, intent to cooperate with AMS, and product 

replacement or monetary compensation. The procedures shall be used to 

resolve product complaints from recipient agencies or AMS.
 

Approved by: Jeffrey Hendricks

Date Issued: 12/21/2017

Date Revised: 01/18/2024

Exhibit 1. Contractor Checkloading and Certificate of Conformance Requirement

UNITED STATES DEPARTMENT OF AGRICULTURE AGRICULTURAL

MARKETING SERVICE LIVESTOCK AND POULTRY PROGRAM

CERTIFICATE OF CONFORMANCE FOR

THE PROCUREMENT OF EGG PATTY

CERTIFICATE OF CONFORMANCE

I certify the following:

(1) On [delivery date(s)], [Contractor’s name] furnished the (insert the appropriate 

commodity description) called for by Purchase Order Number _____via 

[Carrier] under Sales Order Number/Item number(s) _______:

(2) The (insert the appropriate material name) is of the quality specified and conforms 

in all respects with the purchase order requirements, including the FPPS, Master 

Solicitation for Commodity Procurement – Domestic Programs (MSCP-D), and 

Solicitation.

(3) Product identification, (i.e. production lot number(s)) is in the quantity shown on 

the attached acceptance document.

(4) Contractor assures all egg product used in fulfilling this contract was produced in the 

United States as defined in the AMS MSCP-D.

Date: 

Signature: ____________________________________________________ 

(Signed by an officer or representative authorized to sign offers)

Title: