APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR FULLY COOKED 

PULLED PORK, FROZEN

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

Effective: March 2016

Approved by________CMS 

Date Issued: 03/03/16 

Date Revised: N/A

100 ITEM DESCRIPTION 

101 Pulled Pork, Fully Cooked – This fully cooked pork item shall have a coarsely 

striated appearance (i.e. shredded with minimal chunking; not ground or 

comminuted) and be mildly seasoned for use in a variety of applications such 

as barbeque, chili, burritos, casseroles and pasta dishes. 

110 Formula – Pork shall comprise at least 90 percent of the raw formula. 

120 Non-Meat Component – Non-meat components shall comprise no more than 

10 percent of the raw formula. 

130 Fat – Fat shall not exceed 9 g / 100 g basis. 

140 Sodium – Sodium content shall not exceed 440 mg / 100 g basis. 

150 Packing – Eight (8) 5-pound immediate containers (packages) shall be 

packed in a 40-pound (net weight) shipping container. 

160 Delivery Unit – Each delivery unit shall consist of 1,000 cases and 40,000 

pounds. 

200 CHECKLIST OF REQUIREMENTS 

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

Service (FSIS) regulations. The contractor’s technical proposal, submitted to 

the FSCS Division, shall adhere to the following Checklist of Requirements. 

300 MATERIALS 

310 The contractor’s technical proposal shall include procedures to address 

conformance with the following material requirements. 

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320 MEAT COMPONENT 

321 Pork shall be derived from suitable lean (e.g. Boston butt and leg cushion; 

shank meat precluded) from any portion of the sow and/or hog carcass and 

be the only meat component allowed. Pork derived from boars is not 

permissible. 

322 Domestic Origin of Meat Component – All sows and/or hogs shall originate 

from U.S. produced livestock as defined in the Supplement. 

323 Harvesting (Slaughtering) – All sows and/or hogs shall be harvested in 

facilities that comply with the following requirements: 

323.1 Humane Handling – All sows and/or hogs shall 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 shall not be included in USDA Purchase Programs. 

324 Boneless Pork – Boneless pork shall comply with the following requirements: 

324.1 Traceability – Contractors are responsible for providing sufficient product 

traceability and shall have records to verify the source of raw materials used 

in each lot of product. 

324.2 Handling – All boneless pork shall be maintained in excellent condition. The 

contractor’s technical proposal shall include detailed production scheduling 

that addresses time and temperature controls necessary to maintain excellent 

condition of the boneless pork. Frozen boneless pork may be used provided it 

is processed into the final product within 90 days from the date of pack. 

324.3 Objectionable Materials – Boneless pork shall be free of skin, bones, 

cartilages, organ tissue, heavy connective tissue, significant glandular tissue, 

spinal cord, and foreign materials. 

325 Mechanical Separation – Meat that is mechanically separated from bone with 

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

or powered knives shall not be allowed. 

326 Pathogen Testing – Boneless pork previously tested and found positive 

for any pathogen shall not be allowed. 

330 NON-MEAT COMPONENTS

331 Domestic Origin of Non-Meat Component – Significant ingredients (more than 

one percent) shall be derived from U.S. produced products. 

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332 Seasonings and Other Ingredients – Seasonings and other ingredients shall 

be used to produce a finished product with mild flavor profiles suitable for 

institutional feeding systems and shall comprise no more than 10 percent of 

the raw formula. 

333 The following non-meat ingredients shall be precluded from use in the 

formulation: 

333.1 MSG – Monosodium Glutamate (MSG). 

333.2 Soy Protein Products (SPP). 

333.3 Gluten-containing ingredients.

400 PROCESSING 

410 AGGREGATION 

411 The pulled pork shall be aggregated such that it is coarsely striated in 

appearance (i.e. shredded with minimal chunking; not ground or 

comminuted).

420 COOKING TEMPERATURE 

421 All products shall be fully cooked in accordance with FSIS regulations. 

430 METAL DETECTION 

431 All products shall 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 technical proposal shall identify and describe the 

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

equipment validation, and corrective action procedures. 

500 FINISHED PRODUCT LIMITATIONS 

510 The declared serving size, fat content and sodium level shall be stated on the 

nutrition facts panel on each label according to FSIS nutritional labeling 

regulations. 

520 FAT 

521 The fat content of the finished product shall not exceed nine (9) percent 

522 (Percent Fat = (Total Fat ÷ Serving Size) x 100). 

530 SODIUM 

531 Sodium level, shall not exceed 440 mg / 100 g basis 

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532 ((Declared Sodium Level (mg) X 100) ÷ Declared Serving Size (grams - racc*) 

< 440)). 

540 MICROBIAL 

541 Contractor shall have documented plan to comply with the latest FSIS 

Salmonella and Listeria monocytogenes requirements for ready-to-eat foods. 

Product tested positive for any pathogen shall not be allowed as rework or 

delivery to USDA. 

600 HEATING INSTRUCTIONS 

610 Heating instructions for the end-user shall be provided in the contractor’s 

technical proposal and shall be included on the immediate container and/or in 

the shipping container (e.g. flyer, included on the package label, etc.). 

700 PREPARATION FOR DELIVERY 

710 PACKAGING AND PACKING 

711 Packaging – All products shall be vacuum packaged or packed in a sealed 

(tamper proof) immediate package. 

712 Packing – Eight (8) 5-pound immediate containers (packages) shall be 

packed in a 40-pound (net weight) shipping container. 

720 LABELING1/ 

721 CN Labeling information or a Product Formulation Statement 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 on the FNS website: 

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

722 The shipping containers shall be in compliance with the National Motor 

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

Both immediate and shipping containers shall be labeled to include all 

information required by FSIS regulations. 

723 Immediate Container Labels – Immediate container labels shall contain the 

following information: 

723.1 A “Best-If-Used-By” date. 

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

1/All labeling illustrations shall be provided.

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

lot, and date. 

723.4 Ingredient declaration. 

724 Shipping Container Labels – Shipping container labels shall contain the 

following information: 

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

or on the principal display panel. 

724.2 Applicable purchase order number. 

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

and date. 

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

724.5 Material number: 110730 

724.6 Product Name: Fully Cooked Pulled Pork, Frozen 

724.7 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 ______. 

730 CLOSURE 

731 Shipping containers shall 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. 

740 PALLETIZED UNIT LOADS 

741 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. 

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Date Issued: 03/03/16 

Date Revised: N/A 6

800 DELIVERY UNIT 

810 Each delivery unit shall consist of 1,000 cases and 40,000 pounds. 

900 DELIVERED PRODUCT 

910 SIZE AND STYLE OF CONTAINER 

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

in an individual shipping unit. 

920 TEMPERATURE 

921 All products shall not exceed 0°F at the time of shipment and delivery. 

930 SEALING 

931 Sealing - All products shall 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. 

1000 PRODUCT ASSURANCE 

1010 WARRANTY AND COMPLAINT RESOLUTION 

1011 Warranty – The contractor shall guarantee that the product complies with all 

contractual requirements required under the Master Solicitation and 

Supplement. 

1012 Complaint Resolution – The contractor’s technical proposal shall 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 AMS MONITORING AND PRODUCTION ASSESSMENT 

1021 The contractor has the option for using an AMS audit-based system or an AMS 

monitoring and production assessment system.

1022 If the contractor uses the AMS monitoring and production assessment 

system, it shall be implemented in accordance with Sections 460 and 470 of 

Supplement 404. 

1023 The contractor’s technical proposal shall identify the AMS oversight option 

employed.

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Date Issued: 03/03/16 

Date Revised: N/A 7

1030 NON-CONFORMING PRODUCT 

1031 The contractor shall include a plan and supporting documentation to assure 

that non-conforming product is not delivered under USDA contracts. The plan 

shall 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 

cooked product or destroyed). 

1040 CONTRACTOR CHECKLOADING 

1041 Contractor shall 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: 

1041.1 Purchase Order Number/Purchase Order Line Item Number; 

1041.2 Sales Order Number/Sales Order Line Item Number; 

1041.3 Destination of shipment; 

1041.4 Name of Product and applicable Material Number; 

1041.5 Shipping Date; 

1041.6 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; 

1041.7 Count of shipping containers and total projected net weight in each production 

 lot; 

1041.8 Identity of car or truck (car numbers and letters, seals, truck license, etc.) as 

 applicable; 

1041.9 Contractor certification that product conforms with the applicable specification 

 (FPPS-PP-2016); 

1041.10 Count and projected net weight verified and; 

1041.11 Signature of company official responsible for checkloading. 

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