Marketing and

Regulatory

Programs

Agricultural

Marketing

Service

Fruit and

Vegetable

Program

Specialty 

Crops 

Inspection

Division

Commodity Specification 

Frozen Potato Products

April 2015
SCI Division Commodity Specifications Frozen Potato Products

Effective Date: April 2015 Page 2 of 20

Table of Contents

I. GENERAL............................................................................................................................... 3

A. U.S. Standards....................................................................................................................... 3

B. Exceptions to U.S. Standards................................................................................................ 3

C. Product Origin....................................................................................................................... 3

D. Kosher Products.................................................................................................................... 4

E. Packing Season ..................................................................................................................... 4

F. Shipment ............................................................................................................................... 4

G. Grade of Frozen Potatoes...................................................................................................... 4

H. Fill of Container.................................................................................................................... 4

I. Packing, Labels and Packaging ............................................................................................ 5

J. Universal Product Codes (UPC) .......................................................................................... 6

K. Palletization Requirements .................................................................................................. 6

L. Shipment and Delivery......................................................................................................... 7

II. INDIVIDUAL COMMODITY SPECIFICATIONS ............................................................... 7

A. Frozen French-Cut Strips...................................................................................................... 7

B. Preformed Rounds ................................................................................................................ 8

C. Individually Quick Frozen (IQF) Frozen Cut Potato Wedges.............................................. 9

D. Frozen French-Cut Sweet Potatoes..................................................................................... 10

E. Frozen Waffle-Cut Sweet Potatoes .................................................................................... 11

III. INSPECTION AND CHECKLOADING............................................................................ 12

A. Inspection............................................................................................................................ 12

B. Temperature ........................................................................................................................ 12

C. Certification......................................................................................................................... 12

D. Procedures........................................................................................................................... 13

E. Laboratory Tests.................................................................................................................. 13

IV. FAILURE TO MEET SPECIFICATIONS ......................................................................... 13

V. EXHIBITS ............................................................................................................................. 13

 Exhibit 1 Required Markings for Non-Commercial Shipping Containers........................... 13

 Exhibit 2 Alternative Label for Shipping Containers........................................................... 15

 Exhibit 3 Sample Alternative Label for Shipping Containers.............................................. 16

 Exhibit 4 Universal Product Codes ...................................................................................... 17

 Exhibit 5 “Please Recycle” Symbol and Statement.............................................................. 18

 Exhibit 6 “Corrugated Recycles” Symbol and Statement .................................................... 19

 Exhibit 7 USDA Symbol...................................................................................................... 20
SCI Division Commodity Specifications Frozen Potato Products

Effective Date: April 2015 Page 3 of 20

I. General

A. U.S. Standards

Frozen potato products (product/commodity) produced under this Commodity 

Specification must meet the requirements specified in the applicable United States 

Standards for Grades of Frozen French Fried Potatoes or United States Standards for 

Grades of Frozen Sweet potatoes, (U.S. Standards) and/or the Commercial Item 

Description (CID) effective on the date of the Solicitation/Invitation for Bid (IFB). The 

U.S. Standards and CIDs are published separately and are incorporated herein and made a 

part of this Commodity Specification.

B. Exceptions to U.S. Standards

Exceptions to the U.S. Standards for the Department of Agriculture (USDA) frozen potato 

and sweet potato product purchases are found in Section II, Individual Commodity

Specifications, of this document. Additional exceptions may be specified in the applicable 

Solicitation/IFB. Any exceptions contained in the applicable Solicitation/IFB shall have 

precedence over the requirements contained herein, for that Solicitation/IFB only.

C. Product Origin

1. Commodities delivered pursuant to this Commodity Specification shall have originated 

from crops that have been 100 percent grown, processed, and packed in the United 

States, its territories or possessions, the Commonwealth of Puerto Rico, or the Trust 

Territories of the Pacific Islands, (hereinafter referred to as the United States). See 

Section I., F. of the AMS Master Solicitation for Commodity Procurements.

2. If the contractor handles any commodity originating from sources other than the United 

States, the contractor must have a written plan to segregate the commodity. This 

segregation plan will include an identification and record system for all commodities to 

ensure they are completely segregated and cannot be used to fulfill purchase orders

awarded by USDA. Such segregation plan must be made available, within 10 days of 

purchase order award, to representatives of the Agricultural Marketing Service (AMS).

3. The contractor must maintain positive written documentation records evidencing 100 

percent domestic origin to the grower level. Contractors must also ensure that the 

documentation provided by any subcontractors demonstrates the same level of

traceability. The burden of proof of compliance is on the contractor. 

Documentation may include load or warehouse storage receipts for raw product (i.e., bin 

tags), product blend (formulation) records, product coding explanations, finished product 

warehousing records, shipping or payment records, or other documentation or evidence 

that clearly establishes the product's domestic origin. 

4. Contractors must provide the domestic origin certification and supporting documentation 

records to representatives of the AMS Fruit and Vegetable Program, Specialty Crops 

Inspection (SCI) Division (USDA Inspector) when requesting inspection service. USDA 
SCI Division Commodity Specifications Frozen Potato Products

Effective Date: April 2015 Page 4 of 20

Inspectors will select and review at least one code for each contract to determine 

compliance with the Agency's domestic origin requirements.

5. Such records must be available for review by the Government in accordance with FAR 

52.214-26. In the event of an audit, AMS auditors will examine as many codes as is 

necessary to verify compliance.

6. Self-certifications by contractors and subcontractors will not be accepted.

7. Failure to observe this requirement may lead to suspension or debarment, purchase 

order/contract termination, and penalties at Title 18, Section 1001 of the U.S. Code 

concerning falsification of information.

D. Kosher Products

Occasionally, USDA solicits offers to sell KOSHER products. Such products are 

identified on the solicitation with the letter “K” incorporated into the WBSCM material 

descriptions. Vendors must comply with the applicable dietary (KOSHER) laws as 

established by the “613 COUNCIL OF KASHRUTH” in the production of these 

commodity products. Vendors must not bid on these purchase units unless they can be 

properly certified.

Vendors receiving purchase order items identified as “KOSHER” must contact the Board 

of Jewish Education of Greater New York (BJENY) at telephone 646-472-5365 prior to 

manufacturing the commodity product to arrange for certification of compliance with the 

applicable dietary (kosher) laws.

E. Packing Season

All frozen potato products must be from the current packing season/crop year, unless 

otherwise specified in the applicable Solicitation/IFB.

F. Shipment

Frozen potatoes must be shipped at 0 degrees F (plus or minus 10 degrees F).

G. Grade of Frozen Potatoes

All frozen potato products must be U.S. Grade A (as defined in the U. S. Standards) 

unless otherwise specified in Section II, Individual Commodity Specifications, herein or 

the applicable Solicitation/IFB.

H. Fill of Container

1. Contractor must meet the fill weight for the product as specified in the applicable 

U.S. Standards unless otherwise indicated herein.

2. The average net weight must meet the net weight as printed on the label and the

Individual Commodity Specification Section II. 
SCI Division Commodity Specifications Frozen Potato Products

Effective Date: April 2015 Page 5 of 20

I. Packing, Labels and Packaging

 Commercial Labels and Packaging

1. Primary Containers

a. Vendors have the option to use commercial labeling and packaging which meets 

all applicable FDA requirements and contains a code which allows traceability of 

the product in the event of a recall or they may use USDA packaging and labeling 

as specified in the AMS Master Solicitation.

b. The processors’ own commercially acceptable “brand” labels may be used on all 

products unless prohibited by the Solicitation. Distributor’s “brand” labels are not 

acceptable.

c. All products must be packed in new, commercially acceptable primary containers. 

Frozen potato products shall be packed only in the container size and type 

specified in the applicable Solicitation. The packages must be suitably code 

marked so that the product can be identified with related inspection certificates.

2. Secondary Containers (Case)

a. Primary containers shall be further enclosed within new, corrugated fiberboard 

cartons (cases) acceptable by common or other carriers for safe transportation to

destinations. 

b. Case flaps, gaps, and other openings may not exceed 1 inch and must be fully 

sealed with tape. Tape must be clear and of commercially acceptable width and 

strength. The tape must extend at least two inches down the sides or ends. 

c. Mixing and matching of USDA and commercial labeling methods will not be 

acceptable.

d. Two or more different commercial labels will not be acceptable within a shipping 

unit (truckload).

 USDA Labels and Packaging

1. Primary Containers (bags)

The product shall be packed in unmarked primary containers of commercially 

acceptable quality containing approximately five pounds of each product as 

applicable. The primary containers shall be completely sealed (tack sealing is not 

acceptable). Kraft paper containers without polyethylene liners are not 

acceptable. Commercial plastic bags are acceptable for primary containers. 

The bags must be suitably code marked so that the product can be identified with 

related inspection certificates.

 2. Secondary Containers (Case)
SCI Division Commodity Specifications Frozen Potato Products

Effective Date: April 2015 Page 6 of 20

Primary containers shall be further enclosed within new, corrugated fiberboard 

cartons (cases) acceptable by common or other carriers for safe transportation to 

destinations. Case flaps, gaps, and other openings may not exceed 1 inch and 

must be sealed with tape. Tape must be clear and of commercially acceptable 

width and strength. The tape must extend at least two inches down the sides or 

ends. 

Cases must be marked in such a manner that they contain all of the symbols, 

statements and information contained in Exhibit 1, “Required Markings for 

Shipping Containers.” 

Cases may be marked by printing or stenciling or by preprinted, self-adhesive 

stickers. Self-adhesive stickers must be affixed to the case in such a manner that 

they cannot be removed intact. 

Exact arrangement and adherence to font size is not required. The case markings 

must be clearly marked, easily read, and substantially the same as specified in 

Exhibit 1.

Exhibit 2 shows an alternative placard that may be applied to a new, corrugated 

fiberboard case acceptable by common or other carriers for safe transportation to 

destinations. This placard must be affixed to the case in such a manner that it 

cannot be removed intact.

Cases must have the recycling statement shown in Exhibit 5, “Please Recycle” 

Symbol and Statement or Exhibit 6, “Corrugated Recycles” Symbol and 

Statement.

J. Universal Product Codes (UPC)

Contractor UPC’s are acceptable for primary containers of product shipped utilizing 

commercial labels and/or secondary fiberboard cases enclosing commercially labeled 

product.

Primary label and shipping container Universal Product Codes for USDA labeled

products are listed in Exhibit 4. The contractor’s UPC is not acceptable. The shipping 

container UPC must be marked on the case as shown in Exhibit 2.

K. Palletization Requirements

1. Pallets

Products must be on 48 X 40 inch, non-reversible, flush stringer, and partial four-way 

entry. New pallets must be good quality wood. Used pallets must be No.1 hardwood 

or its equivalent in new softwood. Broken or damaged pallets are unacceptable. 

If pallet exchange is desired, the contractor shall arrange for pallet exchange with 

consignees. USDA is in no way responsible for arrangement of pallet exchange.

2. Unitization
SCI Division Commodity Specifications Frozen Potato Products

Effective Date: April 2015 Page 7 of 20

Each delivery unit of frozen potatoes must be unitized. Shipping cases must be 

stacked and secured from top to bottom, so that each container and layer of containers 

becomes an integral part of the pallet. Either stretch wrapping with plastic film or 

“lock ‘n pop” is acceptable. The palletized product must be loaded in the conveyance 

in such a way that will prevent shifting and damage to the containers of product. 

L. Shipment and Delivery

1. Quantity Tolerance

Contractor will be allowed a tolerance on the final delivery of plus or minus 50 

cases of each product, from each shipping point named in the purchase order.

II. Individual Commodity Specifications

Only unsaturated vegetable oils containing “0 grams Trans Fats” as defined by FDA, shall 

be used in the processing of these products. Canola oil may be used. Hydrogenated oils 

shall not be used for the processing of these products. The requirements for the products 

must be certified under continual on-line grading by a USDA Inspector.

A. Frozen French-Cut Strips 

1. Grade – U.S. Grade A U.S. Standards for Grades of Frozen French Fried Potatoes.

2. Style – Strips, crinkle cut.

3. Cross Sectional Dimension – Not less than 3/8 x 3/8 inch and not more than 

1/1/2 x 1/12 inches.

4. Length – Medium or longer.

5. Free Fatty Acids – To help ensure no off flavors at no time shall the free fatty acid 

content of the processing oil exceed 1.5 percent.

6. Fry Color type – USDA Color Standards for Frozen French Fried Potatoes: 0 to 2. 

FDA approved vegetable or caramel additives for color may be used.

7. Solids Requirement – Product shall contain a minimum solids percentage of 28 percent 

by weight. A minimum of 5 readings per 70,000 pounds of product shall be made.

8. Sodium Content – Not to exceed 100 mg per serving (defined as 1⁄2 cup).

9. Type of Pack – Institutional.

10. Pack Size – 30 pound cases (6/5 pound bags).

11. Net Weight – The average net weight of the cases shall not be less than 30 pounds. No 

individual case shall weigh less than 29.4 pounds.

12. Oven Heating – Oven type only –The product shall be so processed as to retain 

sufficient oil to allow proper preparation by oven heating.
SCI Division Commodity Specifications Frozen Potato Products

Effective Date: April 2015 Page 8 of 20

Note: Not more than 10 percent by count of units present of Frozen French-Cut Strips, 

except chips, may consist of small pieces, slivers, and/or irregular pieces.

B. Preformed Rounds

Preformed Rounds shall be in accordance with the Commercial Item Description (CID), 

A-A-20038 - Potato Products, Preformed, Precooked, Frozen, effective at the date of the 

Solicitation/IFB.

1. Type of Pack – Institutional.

2. Style – Round.

3. Size and Count – Cross-sectional dimension: 3/4 to 1 inch in diameter.

4. Length – 1 to 1-1/4 inches.

5. Count – 47-54 units per pound.

6. Seasoning – Unseasoned.

7. Free Fatty Acids – To help ensure no off flavors at no time shall the free fatty acid 

content of the processing oil exceed 1.5 percent.

8. Sodium Content – Not to exceed 140 mg per serving (defined as 1⁄2 cup).

9. Fry Color – USDA Color Standards for Frozen French Fried Potatoes: CID 

Designation 2 - Light, to CID Designation 4 - Medium. FDA approved vegetable or 

caramel additives for color may be used. 

10. Pack Size – 30 pound cases (6/5 pound bags).

11. Net Weight – The average net weight of the cases shall not be less than 30 pounds. 

No individual case shall weigh less than 29.4 pounds.

12. Cooking/heating method – Oven-baked. The product shall be so processed as to 

retain sufficient oil to allow proper preparation by oven heating. 

 Preservatives or flavor enhancers such as monosodium glutamate are not permitted.

 Not more than 15 percent by count of units present, excluding chips, may consist of 

 irregular shaped units, small pieces, and small clusters. Clusters and chips shall be

evaluated on an overall appearance basis and may no more than slightly detract from

the appearance of the product.

Additional Quality Factors

Definitions of these terms are contained in CID A-A- 20038, Potato Products, 

Preformed, Precooked, Frozen, effective at the date of the Solicitation/IFB.

1. Defects – The product shall be U.S. Grade A in accordance with the United States

Standards for Grades of Frozen French Fried Potatoes, except that, in addition, any 

mechanically damaged unit with its interior portion exposed is scored as a major 
SCI Division Commodity Specifications Frozen Potato Products

Effective Date: April 2015 Page 9 of 20

defect. The allowance for defectives is contained in the United States Standards for 

Grades of Frozen French Fried Potatoes, Table 1, Institutional Type.

2. Texture – The product shall be U.S. Grade A in accordance with the United States 

Standards for Grades of Frozen French Fried Potatoes, except that the product may 

contain slightly more moisture. After preparation, the product shall have an internal 

appearance of having individual bits and pieces of properly blanched potatoes. 

3. Flavor – The product shall be U.S. Grade A in accordance with the United States 

Standards for Grades of Frozen French Fried Potatoes.

C. Individually Quick Frozen (IQF) Frozen Cut Potato Wedges

IQF Frozen Cut Potato Wedges shall be prepared from mature, sound, russet potatoes 

which have been washed, sorted, and trimmed as necessary to assure a clean and 

wholesome product. The potatoes shall be cut into wedges on the lengthwise axis. 

TYPE I – Water/oil blanched

1. Grade – U.S. Grade A.

2. Variety – Russet type such as, but not limited to: Burbank, Shepody, Norkotah or

other mealy type potatoes which meet the solids requirement.

3. Length – Medium or longer.

4. Unit size – 8 or 10 cuts per whole potato.

5. Fry Color – USDA Color Standards for Frozen French Fried Potatoes: 0 to 2. FDA 

approved vegetable or caramel additives for color may be used. 

6. Cooking Method – Oven baked.

7. Optional Coating – The product may contain a coating of ingredients approved by 

FDA as generally recognized as safe (GRAS) substances but must not contain spices, 

seasoning, or MSG.

8. Sodium Content – Not to exceed 100 mg per serving (defined as 1⁄2 cup).

9. Free Fatty Acids – To help ensure no off flavors at no time shall the free fatty acid 

content of the processing oil exceed 1.5 percent.

10. Solids Requirement – Product shall contain a minimum solid percentage of 28 percent 

by weight. A minimum of 5 readings per 70,000 pounds of product shall be made.

11. Type of Pack – Institutional.

12. Pack Size – 30 pound cases (6/5 pound bags).

13. Net Weight – The average net weight of the cases shall not be less than 30 pounds. 

No individual case shall weigh less than 29.4 pounds.
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Effective Date: April 2015 Page 10 of 20

 TYPE II – Fat free water blanched – baked, micro waved, or roasted

1. Grade – Equivalent to U.S. Grade A.

2. Variety – Russet type such as, but not limited to: Burbank, Shepody, Norkotah or

other mealy type potatoes which meet the solids requirement.

3. Length – Medium or longer.

4. Unit size – 8 or 10 cuts per whole potato.

5. Fat Free – The product shall not contain oil.

6. Fry Color – USDA Color Standards for Frozen French Fried Potatoes: Fry Color 0 to 

2. FDA approved vegetable or caramel additives for color may be used. There may 

be variations in surface color due to the method of cooking.

7. Optional coating – The product may contain a coating of ingredients approved by

FDA as generally recognized as safe (GRAS) substances but must not contain spices, 

seasoning, or MSG.

8. Sodium Content – Not to exceed 100 mg per serving (defined as 1⁄2 cup). 

9. Cooking Method – Oven baked.

10. Solids Requirement – Product shall contain a minimum solids percentage of 19 

percent by weight. A minimum of 5 readings per 70,000 pounds of product shall be 

made.

11. Type of Pack – Institutional.

12. Pack Size – 30 pound cases (6/5 pound bags).

13. Net Weight – The average net weight of the cases shall not be less than 30 pounds. 

No individual case shall weigh less than 29.4 pounds.

D. Frozen French-Cut Sweet Potatoes

1. Grade – U.S. Grade A in accordance with the United States Standards for Grades of 

Frozen Sweet Potatoes.

2. Variety – Any Golden variety.

3. Style – French-cut which may have flat or corrugated surfaces.

4. Cross Sectional Dimension – Not less than 3/8 x 3/8 inch and not more than 1/2 inch 

x 1/2 inch.

5. Length – Medium or longer - fifty (50) percent or more are 2 inches in length or 

longer.

6. Optional Coating – The product may contain a coating of ingredients approved by 

FDA as generally recognized as safe (GRAS) substances but must not contain spices, 

seasoning, or MSG.
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Effective Date: April 2015 Page 11 of 20

7. Free Fatty Acids – To help ensure no off flavors at no time shall the free fatty acid 

content of the processing oil exceed 1.5 percent.

8. Sodium Content – Not to exceed 140 mg per serving (defined as 1⁄2 cup).

9. Color – Typical golden fried sweet potato color which may vary with coatings. FDA 

approved vegetable or caramel additives for color may be used.

10. Small Units – Composite weight does not exceed 5 percent (5%) by weight of all 

units.

11. Solids Requirements – The product shall contain a minimum percentage of 25 percent 

solids by weight. A minimum of 5 readings per 70,000 pounds of product shall be 

made.

12. Type of Pack – Institutional.

13. Pack Size – 30 pound cases (6/5 pound bags).

14. Net Weight – The average net weight of the cases shall not be less than 30 pounds. 

No individual case shall weigh less than 29.4 pounds.

15. Oven Heating – Oven-type only. The product shall be so processed as to retain 

sufficient oil to allow proper preparation by oven heating.

E. Frozen Waffle-Cut Sweet Potatoes

1. Grade – Equivalent to U.S. Grade A in accordance with the United States Standards 

for Grades of Frozen Sweet Potatoes based on the quality factors for sliced style.

2. Variety – Any Golden variety.

3. Style – Waffle-cut, which is thick slices of potato that have corrugated surfaces cut 

into a criss-cross pattern by quarter turning the potato before each slide over a 

grater/cutter.

4. Optional Coating – The product may contain a coating of ingredients approved by 

FDA as generally recognized as safe (GRAS) substances but must not contain spices, 

seasoning, or MSG. 

5. Free Fatty Acids – To help ensure no off flavors at no time shall the free fatty acid 

content of the processing oil exceed 1.5 percent. 

6. Sodium Content – Not to exceed 140 mg per serving (defined as 1⁄2 cup).

7. Color – Typical golden fried sweet potato color which may vary with coatings. FDA 

approved vegetable or caramel additives for color may be used.

8. Small Units – Composite weight does not exceed 5 percent (5%) by weight of all 

units.
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Effective Date: April 2015 Page 12 of 20

9. Solids Requirements – The product shall contain a minimum percentage of 25 percent 

solids by weight. A minimum of 5 readings per 70,000 pounds of product shall be 

made.

10. Type of Pack – Institutional.

11. Pack Size – 15 pound cases (6/2.5 or 5/3 pound bags).

12. Net Weight – The average net weight of the cases shall not be less than 15 pounds. 

No individual case shall weigh less than 14.7 pounds.

13. Oven Heating – Oven-type only. The product shall be so processed as to retain 

sufficient oil to allow proper preparation by oven heating.

III. Inspection and Checkloading

A. Inspection

NOTE: USDA inspection shall be made during on-line production of the product.

A representative of the AMS, Fruit and Vegetable Programs, Specialty Crops Inspection 

(SCI) Division (USDA Inspector) must perform the inspection and checkloading (See 

Section X.A of the AMS Master Solicitation). The cost of inspection, samples taken 

for inspection, mailing of review samples submitted for evaluation, and any 

chemical analysis required for testing shall be for the account of the contractor.

Inspection of frozen products must be performed not more than 60 days prior to 

shipment. Whether each lot offered meets the product and container requirements of the 

contract/purchase order must be determined on the basis of representative sample units. 

Representative sample units will be graded according to the Regulations Governing 

Inspection and Certification of Processed Products and Related Products (7 C.F.R. Part 

52), and United States Standards for Condition of Food Containers (7 C.F.R. Part 

42.140), effective on the date of the Solicitation.

B. Temperature

All frozen foods shall be held, and stored at an air temperature of 0 degrees F, or lower. 

The internal product temperature shall be maintained at 0 degrees F, and at time of 

loading may not exceed 10 degrees F. Carrier temperature shall be determined after the 

product is loaded.

C. Certification

Subject to (Section IX.A of the AMS Master Solicitation) the acceptability of the quality, 

weight, packaging, and checkloading of the product must be evidenced by certificates 

issued by the USDA Inspector.
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Effective Date: April 2015 Page 13 of 20

No product shall be shipped unless the USDA Inspector informs the contractor that a 

designated lot is acceptable. Notice by the USDA Inspector that a designated lot 

scheduled for shipment does not meet requirements of the purchase order shall constitute 

rejection of such lot.

D. Procedures

The contractor must give the USDA Inspector at least 7 days advance notice when 

scheduling inspection service. This product must be graded online. Contractors are 

encouraged to submit requests for inspection in writing with verifiable receipt notice, 

such as fax log, to alleviate possible miscommunication.

E. Laboratory Tests

The contractor must allow 14 days after product sampling for laboratory tests (when 

required) to be completed and returned. 

IV. Failure to Meet Specifications

Any lot which fails applicable specifications prescribed herein will be rejected as not 

acceptable for delivery. If any lot of frozen potato products fails to meet the product or 

packaging requirement, the contractor may request in writing that USDA accept delivery 

of the lot. USDA may, at its option, accept delivery, provided that the purchase price is 

the contract/purchase order price less a discount, to be determined by the Contracting 

Officer.

V. Exhibits

Exhibit 1

Required Markings for Non-Commercial Shipping Containers

ALL PRINTING TO BE IN BLACK INK

BOTH SIDE PANELS BOTH END PANELS

PRODUCT NAME PRODUCT NAME

1/ PURCHASE ORDER NO. 3/

2/

4/

USDA SYMBOL 5/

STORE IN COOL, DRY PLACE

 
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Effective Date: April 2015 Page 14 of 20

Product name must be printed or stenciled on a separate line in letters at least three-fourths inch 

high, and all other information must be in letters less than three-fourth’s inch but at least threeeighths inch high. The USDA Food Symbol must be printed, stamped, or labeled and be of 

sufficient size to stand out prominently. Case markings must be limited to case codes and those 

contained in this Exhibit.

1/ Insert any additional product style, pack, packing media, or further definition as applicable; 

(i.e. Rounds, Wedges, etc.).

2/ Insert the size and number of packages per case, i.e. 6/5 pound bags, 30 pound bag.

3/ Insert the last five digits of purchase order number.

4/ Insert name of Packer and Packer's Address - City, State, and Zip Code. This information 

can be placed on the end panels or the side panels.

5/ Insert Universal Product Code (see Exhibit “4”).

Recycle symbols and statements can be placed on bottom panels (Exhibit “5” and “6”).
SCI Division Commodity Specifications Frozen Potato Products

Effective Date: April 2015 Page 15 of 20

Exhibit 2

Alternative Label for Shipping Containers

(Includes all Required Information)

Product Name

Style

 Size/Number per case

 Purchase Order Number xxxxx

 Packed by: ABC Growers

 Any Town, CA 

99999

STORE IN A COOL DRY PLACE

1234567891012345678910
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Exhibit 3

Sample Alternative Label for Shipping Containers

(Includes all Required Information)

Frozen Potato 

Rounds

6/5 lb. bags

Purchase Order Number XXXXX

Packed by: ABC Growers

 Any Town, CA 99999

STORE IN A COOL DRY PLACE

1234567891012345678910
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Exhibit 4

Universal Product Codes

Frozen Potatoes

WBSCM

Material Primary container Secondary Container

Sweet Potatoes French Cut Frz Pkg-6/5 LB 101013 7 15001 01013 1 1 07 15001 01013 8

Sweet Potatoes Waffle Cut Frz Pkg-6/5 LB 110571 7 15001 10571 4 1 07 15001 10571 1

Potatoes Wedge Fat Free Frz Pkg-6/5 LB 100356 7 15001 00356 0 1 07 15001 00356 7

Potatoes Wedge Frz Pkg-6/5 LB 100355 7 15001 00355 3 1 07 15001 00355 0

Potatoes Rounds Frz Pkg-6/5 LB 100358 7 15001 00358 4 1 07 15001 00358 1

Potatoes Oven Fry Pkg-6/5 LB 100357 7 15001 00357 7 1 07 15001 00357 4
SCI Division Commodity Specifications Frozen Potato Products

Effective Date: April 2015 Page 18 of 20

Exhibit 5

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
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Exhibit 6

“Corrugated Recycles” Symbol and Statement

 
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Exhibit 7

USDA Symbol