Agricultural Marketing Service Commodity Procurement Program

P.O. Box 419205, Mailstop 8718 Kansas City, MO 64141-6205

USDA COMMODITY REQUIREMENTS

PASTEURIZED PROCESS AMERICAN CHEESE

AND

KOSHER CERTIFIED PROCESS CHEESE PRODUCT

FOR USE IN DOMESTIC PROGRAMS

Effective Date: May 2023

USDA is an equal opportunity provider and employer.
USDA COMMODITY REQUIREMENTS

PASTEURIZED PROCESS AMERICAN CHEESE AND

KOSHER CERTIFIED PROCESS CHEESE PRODUCT

FOR USE IN DOMESTIC PROGRAMS

Contents

Part 1 COMMODITY SPECIFICATIONS..........................................................................................................3

Section 1.1 PASTEURIZED PROCESS AMERICAN CHEESE AND KOSHER CERTIFIED PROCESS 

CHEESE PRODUCT REQUIREMENTS .................................................................................3

Section 1.2 KOSHER CERTIFIED PROCESS CHEESE PRODUCT .......................................................6

Section 1.3 QUALITY ASSURANCE..............................................................................................................7

Section 1.4 WEIGHT REQUIREMENTS.......................................................................................................10

Part 2 CONTAINER AND PACKAGING REQUIREMENTS..........................................................................10

Section 2.1 GENERAL ...................................................................................................................................10

Section 2.2 COMMERCIAL PACKAGING REQUIREMENTS ...................................................................10

Section 2.3 CONTAINERS AND MATERIALS............................................................................................11

Section 2.4 MONTH/YEAR OF PACK..........................................................................................................11

Section 2.5 LOT CODE/CERTIFICATE NUMBER......................................................................................11

Section 2.6 MATERIALS...............................................................................................................................11
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Part 1 COMMODITY SPECIFICATIONS

Section 1.1 PASTEURIZED PROCESS AMERICAN CHEESE AND KOSHER CERTIFIED 

PROCESS CHEESE PRODUCT REQUIREMENTS

A. Product Requirements

(1) The natural cheese and skim milk for processing shall have been 

manufactured in plants approved by the Dairy Grading Branch, Dairy 

Programs, Agricultural Marketing Service (AMS) from pasteurized, heattreated, or raw milk produced in the United States. Ingredients shall not 

have been previously owned by the Government.

(2) The process cheese, blended cheese1, or kosher certified process cheese 

product shall be made from commercial styles of cheddar cheese,

cheddar cheese for manufacturing, Colby cheese, Colby cheese for 

manufacturing, granular (stirred curd) cheese, granular cheese for

manufacturing, or any mixture of two or more of these cheeses. Blended 

cheese may use reduced-fat cheddar cheese, skim milk, or skim milk 

cheese. The flavor of the natural cheese and skim milk shall be free of all 

flavor defects except feed, acid, and bitter which are permitted to a slight 

degree.

(3) Skim milk cheese for manufacturing with an emulsifying agent may be 

used in the manufacturing of blended cheese as a non-standardized

product only.

(4) Cheese trimmings from the cutting of natural cheese at AMS-approved 

cheese packaging operations may be used in the blend provided that 

satisfactory arrangements are made at the contractor’s expense for 

unannounced AMS inspections to check and verify that:

a. the kind of cheese and the cheese quality conforms to section A.1; 

and

b. the trimmings are clean and free of mold, soft spots, etc.

B. Production Requirements

(1) When ready for grinding, the natural cheese or cheeses used to produce 

process cheese, blended cheese, or kosher certified process cheese 

product shall be properly cleaned; free from all impurities, mold, rind

rot, thick dry rind, paraffin, soft spots, cheese pests, and any objectionable 

surface flavor or condition which may detract from the quality of the 

finished product.

(2) Dairy ingredients used in the manufacture of cheese shall originate from a 

plant that has been approved by the Dairy Grading Branch (DGB), Dairy 

Programs (DP), Agricultural Marketing Service (AMS), USDA. The USDA 

AMS plant approval code must match the appropriate product or operation 

code for the dairy ingredient being used.

(3) Except for cheeses used in the processing of ribbon-sliced, the weighted 

average age of all the natural cheeses in a blend shall be at least 20 days 

old or greater.

1

“Blended cheese” refers to USDA’s reduced-fat process cheese, and does not reflect requirements in FDA 21 CFR 133.167
Page 4

(4) The process cheese, blended cheese, or kosher certified process cheese product

shall be pasteurized at a temperature of not less than 165 ̊ F for a period of not less 

than 30 seconds.

(5) “Rework” process cheese, which was generated at the same plant from 

production runs intended for sale to the Government, may be used in the 

blend of natural cheeses in limited amounts so as to not adversely affect 

the finished product.

(6) The process cheese, blended cheese, or kosher certified process cheese 

product shall be processed in plants which are approved by AMS. The

USDA AMS plant approval code must match the appropriate product or 

operation code for the commodity being offered.

C. Product Age and Temperature Requirements

(1) Process cheese, blended cheese, or kosher certified process cheese 

product shall not be manufactured more than 60 days prior to delivery 

to the Government.

(2) Process cheese, reduced-fat blended cheese (other than ribbon-sliced), or 

kosher certified process cheese product, immediately after filling and 

closing containers, shall be stored in such a manner as to permit ample 

circulation of air between the individual packages to effectuate rapid

cooling. The temperature of the cheese shall be cooled to 100 ̊ F or less 

within 24 hours from the time the cheese is packaged. Immediately after the 

rapid cooling, the cheese shall be further cooled to 60 ̊ F or lower prior to 

loading for shipment in accordance with shipping instructions or placed in a

cooler space with an approximate temperature of 40 ̊ F in order to reduce 

further the temperature of the cheese. At the time of delivery, the cheese 

shall have a temperature of no higher than 45°F.

(3) Ribbon-sliced process cheese, blended cheese, or kosher 

certified process cheese product shall be stored immediately

after packaging at a temperature no higher than 40 ̊F. At the time 

of delivery, the cheese shall have a temperature no higher than 

45 ̊F.

D. Composition Requirements

Pasteurized process American cheese and kosher certified process cheese product shall

comply with the following composition requirements:

Composition Pasteurized 

Process American

Cheese & Kosher 

Certified Process 

Cheese Product

Blended Cheese

Report test 

resultsto the 

nearest:

Milkfat % Not less than 50% by 

weight of the solids

Range 13-17% by 

total weight

0.1%

Moisture % Not more than 40% Not more than 51% 0.1%

Salt % Not more than 2.0% Not more than 2.7% 0.1%

pH Value Range 5.3 – 5.8 Range 5.4 - 5.8 0.01 value
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Sodium 

(reduced

sodium cheese 

only)

Range 200 – 300mg 

per 28-gram serving

Range 200 – 300mg 

per 28-gram serving

Not required

E. Physical Requirements

Pasteurized process American cheese, blended cheese, and kosher

certified process cheese product physical analysis requirements shall 

comply with the following:

 Pasteurized Process American Cheese, Blended Cheese

Loaves, Slices, Blended

Cheese Slices, and Kosher Certified Process Cheese Product

Flavor Its flavor shall be pleasing, and characteristic of process cheese made from 

mild to medium cured American cheese and shall be free from undesirable 

flavors and odors.

Body & 

Texture

The body shall be smooth, medium firm, resilient, and free of pinholes, 

crystals, or openings except those caused by trapped steam. Its texture 

shall be close and free from lumps, graininess, or uncooked particles must 

slice freely, show not more than slight brittleness or roughness, and the 

cheese shall not stick to the knife or break when cut into approximately 

1/8-inch slices. Ribbon-sliced cheese shall contain 160 half-ounce slices.

The slices shall be staggered stacked and shall easily separate from the 

stack.

Color The cheese shall have a uniform medium yellow color and an attractive 

sheen or a w h i t e c o l o r . No visible signs of mold shall be permitted.

Meltability The cheese shall have been tested for meltability in accordance with the 

Schreiber Meltability Test and shall be at Number 3 or higher.2

F. Manufacturer’s/Distributor’s Product Assurance. The manufacturer/distributor shall 

certify that the cheese provided shall meet the requirement of this Commodity 

Requirements Document (CRD), conforms to their own specifications, standards, and

quality assurance practices, and be the same cheese offered for sale in the commercial 

market. The USDA reserves the right to require proof of conformance.

G. Regulatory Requirements.

(1) The delivered cheese shall comply with:

(a) all applicable Federal and State mandatory requirements 

and regulations relating to the preparation, packaging, 

labeling, storage, distribution, and sale of cheese within 

the commercial marketplace, and

(b) all applicable Food and Drug Administration (FDA)

regulations including but not limited to provisions of the

Federal Food, Drug, and Cosmetic Act, the Fair Packaging 

and Labeling Act, and regulations promulgated thereunder 

(e.g., 21 CFR Parts 1-199). Kosher certified process 

cheese product shall be produced according to FDA 

2 Contact USDA AMS Dairy Standards Division for a copy of the AMS Process Cheese Meltability Test.
Page 6

standardized product, Pasteurized Process Cheese, with 

the exception to replace an insignificant amount3 of 

lecithin with an insignificant amount of olive oil in the 

formulation in order to receive kosher certification.

When olive oil is used in place of a lecithin ingredient, as 

an exception with a Temporary Marketing Permit 

(TMP) from FDA, the food shall be labeled as “cheese 

product.” Manufacturers who are issued a TMP may 

label the food as “cheese” for the timeframe authorized 

through the TMP.

H. Liability

The contractor shall be liable for losses due to excessive deterioration, mold 

development, spoilage, foreign material, and/or extraneous material which 

are discovered within 180 days of the date of delivery to the Government.

Section 1.2 KOSHER CERTIFIED PROCESS CHEESE PRODUCT

“Kosher Only” products shall comply with applicable dietary (kosher) laws as

established by the “613 Council of Kashruth.” Manufacturing plants shall be 

certified for compliance with the aforementioned requirement by contacting 

the Board of Jewish Education of Greater New York (BJENY) at 646-472-

5368. Additional information regarding practices and protocols required 

for kosher certified production for BJENY schools can be found at the 

following link:

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

At no cost to the vendor, a rabbinic supervisor shall be sent to certify 

compliance of the manufacturing plant with the dietary (kosher) laws.

Note that this level of kosher is stricter than many other nationally accepted 

kosher certifications (such as “O-U” of the Union of Orthodox Jewish

Congregations, or “O-K” of the Organized Kashrus Laboratories).

Failure to obtain such certification will result in an offer being deemed nonresponsive. Additionally, there are kosher requirements applicable to the 

ingredients used to manufacture the final end product; this requires adherence to 

kosher requirements throughout the supply chain. [...regardless of whether 

earlier steps in the supply chain are the direct responsibility of the Governments’ 

prime contractor.]

“613 Council of Kashruth” certification to produce kosher certified process

cheese product requires continuous rabbinical supervision by BJENY to 

ensure the following at the appropriate point in the supply chain:

▪ Kosher milk production

▪ Kosher natural cheese manufacturing

▪ Olive oil must be kosher extra-virgin

▪ Conversion of kosher natural cheese into kosher process cheese product

3 The optional alternative anti-sticking agent olive oil may be used as a food additive according to the Good Manufacturing 

Practices as a generally recognized as safe (GRAS) ingredient and must meet the requirements in 21 CFR 184.1.
Page 7

Sliced kosher certified process cheese product shall be a vertical or horizontal

stack, at the option of the vendor. Kosher certified process cheese product will 

meet the requirements as outlined in section 1.1, with the exception of olive 

oil used in place of the lecithin, which is required for kosher certification.

.

Minimum Order. When the Government requires kosher supplies covered by this 

contract in an amount of less than two truckloads, the Government is not obligated 

to purchase, nor is the Contractor obligated to furnish, those supplies under the 

contract.

Offeror shall certify that their manufacturing plant is capable of meeting 

applicable dietary (kosher) laws as established by the “613 Council of Kashruth” 

and that certification by BJENY had been obtained.

Section 1.3 QUALITY ASSURANCE

A. For Process Cheese

(1) All processing operations shall be under continuous inspection by AMS.

The quality, date(s) of manufacture, and weight of the process cheese will 

be evidenced by grading certificates issued by AMS known as 

Certificates of Analysis (COA).

(2) The meltability, percentage of moisture, milk fat, salt, and pH value will 

be evidenced by certificates (COAs), issued by AMS, an independent

commercial laboratory using AOAC International approved 

methodology, or the contactors’ laboratory that complies with the 

inspection clause of the contract. Procedures and a schedule of fees for 

inspection services are available at:

https://www.ams.usda.gov/services/grading/request-service#dairy

(3) If the process cheese fails to meet contract specifications on one or more 

factors on the first inspection, the contractor may arrange with AMS for

subsequent inspections of the cheese. The inspections may be conducted

at the origin or a subsequent point of delivery if the provisions of 7 CFR

58.22 through 58.32 issued under the Agricultural Marketing Act of 1946, 

as amended, with respect to retest, appeal, and new inspections can be 

met.

At the option of the contractor, rejected lots may be reworked including 

correcting packaging deficiencies and removing unsatisfactory containers, 

and such reworked lots may be resubmitted for AMS inspection. When 

subsequent inspections of the cheese are made, the results of the last 

inspection will be used as the basis of payment under the contract.

(4) Examination and certification of the cheese by AMS does not relieve the 

contractor of its responsibility to deliver cheese which complies with all 

contractual and specification requirements.

B. For Blended Cheese

(1) The contractor shall perform the product testing and quality analysis to 

ensure that the product meets the specifications. The results shall be 

evidenced by a contractor’s own COA. The meltability, percentage of 

moisture, milkfat, salt, and pH value will be evidenced by COAs issued 
Page 8

by AMS, an independent commercial laboratory using AOAC 

International approved methodology, or the contactor’s laboratory, that 

complies with the inspection clause of the contract. The quality, date(s) of 

manufacture, and weight of the process cheese will be evidenced by 

grading certificates (COAs) issued by the contractor.

(2) In the event of quality, performance, or processing concerns, AMS Dairy 

Grading Branch and/or Commodity Procurement Program reserves the 

right to perform quality assurance at the source. The source includes, 

but is not limited to: the contractor’s manufacturing facility; packaging 

facility; warehouse; in-house laboratory; subcontractor’s facilities; etc. 

(for additional information, refer to the AMS Master Solicitation for 

Commodity Procurements for Domestic Food Distribution Program 

Purchases available at: MSCP-D 04.05.2023 (usda.gov).

C. For Kosher Certified Process Cheese Product

(1) The use of olive oil is approved for the certified process cheese product only 

on the sliced 5-pound loaves. Pasteurized process cheese in the form of 

slices or cuts in consumer-sized packages may contain olive oil as an 

optional anti-sticking agent in an insignificant amount.

(2) Product shall be labeled as “cheese product” with the use of olive oil in 

place of the lecithin.

(3) Kosher certified process cheese product for use in Child Nutrition 

Programs is provided a targeted exception and may be credited the same 

meat alternate meal contribution that is established for Pasteurized 

Process Cheese (1.0 oz of product credits as 1 oz equivalent meat 

alternate). This exception is only applicable to BJENY school district for 

product 100038.

(4) All processing operations shall be evidenced by a contractor’s COA. The 

quality, date(s) of manufacture, and weight of the kosher certified process 

cheese product will be evidenced by a contractor’s COA.

(5) The meltability, percentage of moisture, milkfat, salt, and pH value will 

be evidenced by an independent commercial laboratory using AOAC 

International approved methodology or the contactor’s laboratory that 

complies with the inspection clause of the contract. The quality, date(s) 

of manufacture, and weight of the process cheese will be evidenced by 

the contractor’s own COA. Procedures and a schedule of fees for 

inspection services are available at: 

https://www.ams.usda.gov/services/grading/request-service#dairy.

(6) If the kosher certified process cheese product fails to meet contract 

specifications on one or more factors on the first inspection, the 

contractor may arrange with AMS for subsequent inspections of the 

cheese. The inspections may be conducted at origin or a subsequent point 

of delivery if the provisions of 7 CFR 58.22 through 58.32 issued under 

the Agricultural Marketing Act of 1946, as amended, with respect to 

retest, appeal, and new inspections can be met. At the option of the 

contractor, rejected lots may be reworked including correcting 

packaging deficiencies and removing unsatisfactory containers, and such 

reworked lots may be resubmitted for AMS inspection. When 
Page 9

subsequent inspections of the cheese are made, the results of the last 

inspection will be used as the basis of payment under the contract.

(7) In the event of quality, performance, or processing concerns, AMS Dairy 

Grading Branch and/or Commodity Procurement Program reserves the 

right to perform quality assurance at the source. The source includes, 

but is not limited to t h e contractor’s manufacturing facility; packaging 

facility; warehouse; in-house laboratory; subcontractor’s facilities; etc. 

(for additional information, refer to the AMS Master Solicitation for 

Commodity Procurements for Domestic Food Distribution Program 

Purchases available at https://www.ams.usda.gov/sellingfood/solicitations).

(8) Examination and certification of the cheese by AMS does not relieve the 

contractor of its responsibility to deliver cheese which complies with all 

contractual and specification requirements.

D. General

(1) The contractor may ship the cheese prior to receipt of the commodity 

testing and analysis results. In this event, the contractor assumes risk and 

liabilities, which arise with respect to the failure of the shipped process 

cheese, blended cheese, or kosher certified process cheese product to 

meet contract specifications.

(2) Manufacturer’s/distributor’s certification. When the contractor performs 

quality assurance, the manufacturer/distributor will certify that the 

cheese distributed meets the requirements of this CRD.

(3) USDA certification. When AMS performs quality assurance, the USDA, 

AMS, DP, DGB, shall be the certifying program. DGB inspectors shall 

certify the quality and acceptability of the cheese in accordance with DGB 

procedures which include selecting random samples of the cheese, evaluating 

the samples for conformance with the salient characteristics of this CRD and 

other contractual requirements, and documenting the findings on official 

DGB certificates. In addition, when required in the solicitation, contract, or

purchase order, DGB inspectors will examine the cheese for conformance to 

the United States Standards for Condition for Food Containers in effect on 

the date of the solicitation. To qualify for this option the plant must be listed 

in Dairy Plants Surveyed and Approved for USDA Grading Service. The 

USDA AMS plant approval code must match the appropriate product or 

operation code for the commodity being manufactured.

(4) USDA INSPECTION NOTES. USDA certification shall include 

evaluation of the quality and condition of samples of the cheese and 

compliance with requirements in the following areas:

• Pasteurized Process American Cheese Requirements (Sec 1.1).

• Composition Requirements (Sec. 1.1 D). When USDA testing of 

cheese is specified, DGB inspection personnel shall select 

samples and submit them to the USDA, Science and Technology 

Programs (S&TP) laboratory for analysis.

• Packaging requirements (Part 2).

(5) Contractors shall notify the Government immediately of lots that fail 

to meet contract requirements.

(6) The contracting officer may require the submission of
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COAs representing contract performance.

(7) All COAs, whether issued by AMS, the contractor, or 

a third party, shall be retained by the contractor. 

USDA requires the contractor to retain all COAs for 

a minimum of seven years from the date of issuance.

Section 1.4 WEIGHT REQUIREMENTS

A. The cheese shall be packaged in five (5) pound loaves, five (5) pound ribbonsliced loaves, or two (2) pound loaves, as specified in the solicitation.

B. Individual shipping containers packed with 6/5-pound packs of cheese shall 

weigh not less than 29.85 pounds net weight. Individual shipping containers 

packed with 12/2-pound packs shall weigh not less than 23.88 pounds net weight. 

The total net weight of all shipping containers test weighed from a lot shall not 

vary more than one-tenth (0.1) of one percent under the aggregate marked net 

weight of all shipping containers within the lot.

Part 2 CONTAINER AND PACKAGING REQUIREMENTS

Section 2.1 GENERAL

This part provides the container specifications and packaging materials requirements 

used under this contract.

Section 2.2 COMMERCIAL PACKAGING REQUIREMENTS

A. Contractors shall supply commercial brand products only and shall certify at the 

time of submission of an offer that the commercial product being delivered has a 

history of successful distribution and use in domestic commercial channels and is 

sold on the commercial market with an established level of consumer acceptance.

B. Container and packaging requirements are those used in the current 

commercial shipping practices and shall comply with:

(1) Unitization requirements in the Master Solicitation.

(2) At the contractor’s option, a statement such as “Not for Retail Sale”

may be printed on the principal display panel of the food label.

(3) The manufacturer’s lot code/lot identification number shall be shown 

on the commercial bill of lading.

(4) Shipping containers shall be marked to show the maximum safe

stacking height. It is the responsibility of the contractor in cooperation 

with the shipping container manufacturers to determine the safe stacking 

height.

(5) For identification upon receipt at delivery warehouses, all commerciallabeled product shipping documents shall specify “FOR USDA FOOD 

DISTRIBUTION PROGRAMS.”

C. A company name or brand name shall be shown on all shipping containers.
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Section 2.3 CONTAINERS AND MATERIALS

A. Constructed to meet the requirements of the FDA for safe contact with the 

packaged product. The contractor shall obtain and maintain documentation 

from the container or packaging material manufacturer to verify that the 

containers and packaging materials used in this contract were in compliance

with the Government’s regulatory requirements for safe contact with food

products as required in "Federal Food, Drug, and Cosmetic Act" (21 U.S.C. 301 et. 

seq.), as amended, and the relevant regulations.

B. If the contractor purchases packaging from a foreign country and/or the package 

and container is manufactured in a foreign country, the package and container 

SHALL NOT display country of origin labeling. Phrases including, but not 

limited to, “Made in [Name of Foreign Country.]” or “Product of [Name of 

Foreign Country.]” are strictly prohibited.

Section 2.4 MONTH/YEAR OF PACK

A. The month/year of pack or actual pack date shall be shown on all primary 

packaging (immediate containers) and shipping containers.

B. A date fill code may be applied in addition to, but not in lieu of, the month/year of 

pack.

Section 2.5 LOT CODE/CERTIFICATE NUMBER

A lot code or official inspection certificate number shall be legibly marked on all primary 

shipping materials. Contractors may use any type of lot coding system provided a unique 

code is used to identify each lot under a contract. When requested contractors shall 

provide the Government with an explanation of the lot coding system utilized.

Section 2.6 MATERIALS

100017 CHEESE PROCESS LVS-6/5 LB Full fat, reduced sodium

100018 CHEESE PROCESS YEL SLC LVS-6/5 LB Full fat, reduced sodium

100019 CHEESE PROCESS WHT SLC LVS-6/5 LB Full fat, reduced sodium

100038 K CHEESE PROCESS WHT SLC LVS-6/5 LB Full fat, reduced sodium, kosher

100035 CHEESE BLEND AMER SKM LVS-12/2 LB Reduced fat, reduced sodium

100036 CHEESE BLEND AMER SKM YEL SLC LVS-6/5 LB Reduced fat, reduced sodium

100037 CHEESE BLEND AMER SKM WHT SLC LVS-6/5 LB Reduced fat, reduced sodium

110198 CHEESE BLND AMER SKMYEL REGSLC LVS-6/5LB Reduced fat, regular sodium

110199 CHEESE PROCESS REG LVS-6/5 LB Full fat, regular sodium

111111 CHEESE PROCESS LVS-12/2 LB Full fat, regular sodium