1400 Independence Avenue, SW

Room 3932-S, STOP 0256

Washington, DC 20250-0201

SUPPLEMENT 404 TO AMS MASTER SOLICITATION June 2012

PURCHASE OF FROZEN COOKED BEEF AND PORK PRODUCTS

FOR DISTRIBUTION TO CHILD NUTRITION AND 

OTHER FEDERAL FOOD AND NUTRITION PROGRAMS

This document provides additional USDA requirements and specifications for the purchase of 

frozen cooked beef and pork products described in the attached CHECKLIST AND 

REFERENCES TO APPLICABLE BID AND CONTRACT PROVISIONS (Exhibit A). In 

addition to product descriptions, this exhibit also provides information on the applicable Item 

Description and Checklist of Requirements (IDCR) for each frozen cooked beef and pork 

products (Attachments I, II, and III).

I. INSTRUCTIONS TO POTENTIAL BIDDERS

A. The frozen cooked beef and pork products will be purchased on a competitive bid basis 

from suppliers who have met the requirements described in Section I.B. Interested 

suppliers may submit sample(s) and technical proposal(s) at any time during this purchase 

program. Suppliers should allow 10 working days from receipt of the technical proposal

by USDA for notification of the results of the evaluation of the cooked product sample(s) 

and technical proposal(s) from the Contracting Officer’s Technical Representative 

(COTR). A supplier is deemed eligible to bid after notification by the COTR.

Submission of sample(s) and technical proposal(s) are not binding on USDA. Actual 

purchases will be on a competitive bid basis as described in the Master Solicitation, this 

Supplement, and separately issued Solicitation.

B. Documentation and Assessment Requirements 

To become an eligible supplier, the following must be submitted electronically to the, 

Standardization Division, Agricultural Marketing Service, U.S. Department of 

Agriculture, for evaluation and approval prior to bidding:

1. Technical Proposal Requirement:

a. Include a detailed description of item and each of the production steps that are 

taken to meet or exceed the minimum product requirements set forth in the 

applicable IDCR. (Plan/Do)

b. Describe all the quality assurance methods used to verify conformance to all 

requirements. This will include the monitoring and measurements taken during 

the process to verify conformance with each requirement. All measurement 

results shall be recorded and made available to AMS. (Check)
SUPPLEMENT 404 TO AMS MASTER SOLICITATION 2

c. Identify all corrective actions to be taken if deviations from contractual and 

specification requirements occur during production, and all preventative actions to 

be taken to preclude a reoccurrence. (Act)

d. The technical proposal shall follow the format as describe in Section III., 

Technical Proposal Format. Offeror’s proposal should be brief and concise.

e. The technical proposal shall be preceded by the following, as required by the

template:

1) Table of Contents listing the major areas as they appear in the technical 

proposal template; and

2) List of attachments, forms provided with the proposal, if appropriate.

f. The technical proposal should be written in the following format:

1) Plan and Do - A description of the planning and production steps taken to 

meet each requirement.

2) Check - Describes all the quality assurance methods that will be used to verify 

conformances to each requirement. This will include the monitoring and 

measurement taken during the process (all measurements results shall be 

recorded and made available to AMS upon request).

3) Act - Identifies all corrective actions to be taken if deviations from contractual 

and specification requirements occur during production and all preventative 

actions taken to preclude reoccurrences.

2. Product Sample shall be submitted to Room 2607 South Building, 1400 Independence 

Avenue, SW., Washington, D.C. 20250

Two 10 pound samples of each item offered, including the label, ingredient statement, 

and Nutrition Facts panel that conforms to the applicable IDCRs (Attachments I, II, 

and III).

NOTE: New suppliers must submit cooked samples that are produced in accordance 

with the submitted technical proposal. Suppliers who had samples approved under 

Supplement 402 will not have to resubmit samples under this Supplement unless there 

is a change either in the formulation or production process.

The COTR will review each technical proposal and sample to determine if they are

adequate and will notify the supplier of the status of their technical proposal and sample. 

See Section III for instructions on the submission of technical proposals.

Once a supplier is notified by the COTR that the sample and technical proposal meet the 

applicable criteria, the Grading and Verification Division (GVD) will contact the supplier 

to set up a pre-award onsite capability assessment.
SUPPLEMENT 404 TO AMS MASTER SOLICITATION 3

3. Assessment by the GVD

After the sample(s) and technical proposal(s) are evaluated and approved, a GVD

auditor will perform an onsite assessment of the facility(s), processes, food defense

plan, and quality control program used to produce the product(s) to determine the 

supplier’s ability to meet contractual requirements. The following assessments will 

apply:

a. Pre-Award Onsite Capability Assessment

1) Pre-Award Onsite Assessment Audit

The pre-award onsite assessment (audit) will include, but is not limited to, a 

thorough evaluation of the potential contractors’ and subcontractors’ facility(s), 

processes, food defense plan, quality control program, equipment, procedures, and 

the appropriate documents and forms used during the production of the cooked 

beef or pork items. Documentation must support: 1) the production of the cooked 

beef or pork item that complies with the applicable IDCR and the potential 

contractor’s approved technical proposal, and 2) the contractor’s or 

subcontractor’s food defense plan. In addition, the audit will consist of the review 

of records related to purchasing, receiving, production, quality control, inventory 

and shipping records, and interviews with management and production personnel.

Upon completion of the onsite capability assessment, the auditor will provide a 

report to the Contracting Officer for final review. After the supplier has 

satisfactorily completed the pre-award onsite capability assessment, the supplier 

will receive written notification from the Contracting Officer of their eligibility to 

bid. 

If the report demonstrates that the technical proposal or food defense plan is 

inadequate, the applicant will be notified by the Contracting Officer that they are 

ineligible to bid. The applicant will have an opportunity to correct identified 

deficiencies, modify their process, food defense plan, and/or technical proposal, 

and resubmit for further consideration. Eligibility will depend on whether the 

modifications demonstrate that: 1) the process is capable of delivering cooked 

beef or pork products in compliance with the applicable IDCR, 2) they are in 

compliance with their food defense plan, 3) includes the applicable assessment by 

USDA, and 4) they comply with other applicable contractual requirements.

2) Post-Award Assessment

Eligible suppliers who receive contracts must have their documented food defense

plan, technical proposals, and supporting documentation readily available for 

review by the COTR or AMS agents. Records may be maintained on hard copy or 
SUPPLEMENT 404 TO AMS MASTER SOLICITATION 4

electronic media. However, records maintained as electronic media will be made 

available in printed form immediately upon request by AMS or its agents.

The GVD will conduct an onsite audit of the contractor’s and subcontractor’s 

facility(s) and processes when production commences for the first contract 

awarded. Additional audits will be conducted as determined by the Contracting 

Officer, but not less than once per month for contractors or subcontractors with 

continuous or multiple contracts, or once per contract for intermittent contractors. 

At the discretion of the Contracting Officer, more frequent audits may be 

conducted when audit deficiencies are detected.

3) Post-Award Actions

Any deviation from contractual requirements will be immediately reported by the 

contractor to the Contracting Officer. The Contracting Officer will notify the 

contractor regarding eligibility to continue to participate as a contractor.

Contractor will assure that the delivered product complies with the provisions of 

the applicable IDCR, the applicable assessment by USDA, and the contractor’s 

technical proposal approved by the COTR.

Once a supplier is eligible to bid, supplier must follow instructions stated in the AMS Master 

Solicitation.

C. Animal Welfare Requirements

All contractors and subcontractors must meet the animal handling and welfare 

requirements set forth in Attachment IV- Technical Requirements Schedule - Animal 

Handling and Welfare 2010 (TRS-AHW-2010), effective May 2010. 

D. Responsibility/Eligibility

Facilities used in fulfilling USDA contracts must be operating under the provisions of the 

Federal Meat Inspection Act (FMIA), 21 U.S.C. 601 et seq., and the regulations issued 

thereunder. 

Subcontractors or suppliers of cooked beef or pork products are: (1) ineligible if they are 

currently delivering late on USDA contracts, or USDA-approved subcontracts and late 

delivery is not due to causes beyond their control; and (2) nonresponsible if they are not 

operating under the provisions of the Federal Meat Inspection Act or have been 

suspended or debarred under the provisions of 48 C.F.R. Subpart 9.4.
SUPPLEMENT 404 TO AMS MASTER SOLICITATION 5

E. Loading and Sealing of Vehicles (AMS Master Solicitation, Section H)

Loading of the vehicle may also be conducted by a person authorized in a contractor’s 

approved technical proposal.

F. Domestic Requirements

The contractor agrees to include this domestic origin certification clause in its entirety in 

all subcontracts for meat or meat products used in fulfilling any contracts awarded under 

this Supplement and Master Solicitation. The burden of proof of compliance is on the 

Contractor. All raw materials will be shipped in containers labeled as “Domestic Only 

Product” on the principle display panel and the bill of lading accompanying the shipment 

will contain the statement “Domestic Only Product.”

II. SUBMISSION OF OFFERS

The following Item will be included in the attribute section of the offer submitted in Web 

Based Supply Chain Management (WBSCM) (see Exhibit 2 of the AMS Master 

Solicitation).

Offeror certifies that all product conforms with the applicable Item Description 

and Checklist of Requirements and no changes to the production process or 

technical proposal have occurred without proper approval by the COTR.

 Does 

III. INSTRUCTIONS FOR SUBMISSION OF TECHNICAL PROPOSAL

The following procedures establish the acceptable minimum requirements for the format and 

content of the proposals:

A. The Government has provided a technical proposal format which is to be used in 

preparing the technical proposal (see Exhibit B). The offeror shall submit the technical 

proposal in an electronic format through the company’s external portal site maintained by 

the AMS Commodity Procurement Division (see Exhibit C for instructions to obtain an 

external portal site). When submitting the technical proposal through the company’s 

external portal site, e-mail notification to the COTR must be provided

(darin.doerscher@ams.usda.gov or steve.whisenant@ams.usda.gov). The production plan 

shall be saved in a non-portable document file format (not PDF; e.g., Microsoft Word). 

The technical proposal must be submitted in its entirety. The collection of attachments 

and appendices may be submitted as a separate document. This format and electronic 

form provided will aid in the evaluation of the technical proposal.

B. The technical proposal must be submitted by an authorized agent of the company. 
SUPPLEMENT 404 TO AMS MASTER SOLICITATION 6

C. While it is not the desire of the Government to penalize an offeror for noncompliance 

with formatting instructions, technical evaluators may have difficulty evaluating the 

technical proposal to the fullest extent possible if the proposal is not presented in the 

proper format. Technical evaluators will not be required to search other subsections or 

sections of the offeror’s technical proposal for information requested for evaluation.

D. Technical Proposal Revisions

Changes to an offeror’s technical proposal may be submitted based on the Government’s 

Amendments, Clarification Request, pre-award and post-award assessments, monitoring 

program, or at the request of the offeror. Maintenance of the integrity and clarity of each 

technical proposal is critical. All technical proposal revisions must meet the following 

criteria:

1. Any changes to a technical proposal made by the offeror after its initial submittal shall 

be accomplished by submitting replacement pages or an entire technical proposal. A 

cover letter must be submitted with the changes identified and an explanation of the 

need for the change. The offeror shall include the revision date and the appropriate 

page number(s).

2. Changes from the original technical proposal shall be highlighted and deletions in 

strikeouts.

Note: When revisions to the approved technical proposal are submitted in their 

external portal site, the contractor must provide an e-mail notification to the COTR. 

IV. PRODUCT SPECIFICATIONS AND AUDIT SERVICES

A. Specifications for the cooked beef or pork products are identified in the Exhibit A. If 

documents are amended, appropriate amendments must be referenced. 

B. Compliance with processing requirements as described in the applicable IDCR and 

contractor’s/subcontractor’s approved technical proposal will be verified through audits 

by AMS agents. The cost of all audits, excluding travel time and per diem cost associated 

with the transporting the AMS agents from a duty point into the area of a contractor’s or 

subcontractor’s plant, will be paid by the contractor/subcontractor. However payment of 

these charges (travel and per diem cost) by USDA will only be made when the services 

rendered by the AMS agent are directly related to production for specific contracts. 

When the services of the AMS agent are performed for the account of a subcontractor, the 

serial contract number in which the product will be used must be declared to the AMS 

agent. Per diem and travel expenses will be prorated to the contractor for any official 

services performed by the AMS agent not related to the USDA-purchase commodities to 

which these provisions apply. 

C. Questions concerning GVD auditors should be discussed with the GVD at 202-309-1506.
SUPPLEMENT 404 TO AMS MASTER SOLICITATION 7

V. QUALITY INSPECTION PLAN

Not required under this Supplement.

VI. INVOICES AND PAYMENT

In addition to the referenced payment documents in the Master Solicitation, please include 

a copy of the Contractor’s Certificate of Conformance (see Exhibit D).

Purchases of the materials under this supplement require that a “three-way match” must be 

completed in WBSCM, i.e., Purchase Order (PO), Good Receipt, and Invoice with 

supporting documents attached.

VII. AMS CLAUSES

A. Contractor Checkloading

Contractor will perform checkloading examinations as described in the applicable 

specification at the time of shipment and issue contractor’s certificate to accompany each 

shipment that includes all of the following information:

1. Purchase Order Number and Purchase Order Item Number;

2. Sales Order Number and Sales Order Item Number;

3. Name of product/Material number;

4. Shipping Date;

5. Production lot number(s) and date each lot was produced;

6. Count of shipping containers and total projected net weight in each production lot;

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

8. Contractor certification that product conforms with the applicable IDCR;

9. Count and projected net weight verified; and

10. Signature of company official responsible for checkloading.
SUPPLEMENT 404 TO AMS MASTER SOLICITATION 8 

VIII. PROVISIONS INCORPORATED BY REFERENCE 

Section XII of the AMS Master Solicitation is modified as shown below: 

A. FAR Provisions 

1. 52.204-8 Annual Representations and Certifications (MAR 2012) 

(a) (1) The North American Industry Classification System code for this acquisition is 

311611. 

(2) The small business size standard is 500 employees. 

__LU.t ~ 

David Tuckwiller, Director 

Commodity Procurement Division 

Agricultural Marketing Service 

Attachments 
Room 3932-S, STOP 0256

1400 Independence Avenue, SW

Washington, DC 20250-0201

EXHIBIT A

PAGE 1 OF 3

CHECKLIST AND REFERENCES TO APPLICABLE BID AND CONTRACT PROVISIONS

SUPPLEMENT 404 TO AMS MASTER SOLICITATION

For

FROZEN COOKED BEEF AND PORK PRODUCTS

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

WBSCM 

Material 

Description

Specifications 

Listed in Priority 

Order

WBSCM 

Material 

Number

Packaging and 

Packing

Minimum Offer Unit 

Size/Shipping Unit

Tolerance 

Section

Delivery 

Period 

Federal/Stat

e Plants,

Section I.D.

Competition 

(See Solicitation)

PORK 

SLOPPY JOE 

MIX CKD 

PKG-4/10 LB

Item Description 

and Checklist of 

Requirements 

(IDCR) for 

Cooked Pork 

Items, dated 

May 2012

100148 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container 

40,000 lbs.; 1,000 

cases

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open

PORK TACO 

FILLING CKD

PKG-4/10 LB

100150 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

40,000 lbs.; 1,000 

cases

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 

PORK PATTY 

BRD CKD 

PKG-4/10 LB

100149 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

38,000 lbs.; 950 

cases 

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 

PORK 

SEASND 

PATTY 1.2 

OZ CKD 

PKG-4/10 LB

100146 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

38,000 lbs.; 950 

cases

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 
Room 3932-S, STOP 0256

1400 Independence Avenue, SW

Washington, DC 20250-0201

EXHIBIT A

PAGE 2 OF 3

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

PORK 

SEASND 

PATTY 2.7 

OZ CKD 

PKG-4/10 LB

100145 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

38,000 lbs.; 950 

cases

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 

PORK 

CRUMBLES 

W/ SPP PKG4/10 LB

100144 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

40,000 lbs.; 1,000 

cases 

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 

PORK LINK 

1-OZ CKD 

PKG-4/10 LB

100143 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

40,000 lbs.; 1,000 

cases

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 

BEEF BRD 

PATTY CKD 

PKG-4/10 LB

IDCR for 

Cooked Beef 

Items, dated May 

2012

100132 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

40,000 lbs.; 1,000 

cases

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 

BEEF 

SLOPPY JOE

MIX CKD 

PKG-4/10 LB

100133 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

40,000 lbs.; 1,000 

cases

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 

BEEF TACO 

FILLING CKD

PKG-4/10 LB

100131 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

40,000 lbs.; 1,000 

cases

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 
Room 3932-S, STOP 0256

1400 Independence Avenue, SW

Washington, DC 20250-0201

EXHIBIT A

PAGE 3 OF 3

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

BEEF SPP 

PATTY 

HOMESTYLE 

CKD CTN-40 

LB

100130 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

38,000 lbs.; 950 

cases 

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 

BEEF 

CRUMBLES 

W/SPP PKG4/10 LB

100134 10 lb., 8 lb., or 

5 lb. packages,

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

40,000 lbs.; 1,000 

cases

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 

BEEF 

CRUMBLES 

W/SPP LFT 

OPT PKG4/10 LB

110264 10 lb., 8 lb., or 

5 lb. packages, 

packed 40 lbs. net 

weight (18.1 kg) per 

shipping container

40,000 lbs.; 1,000 

cases

NONE First 

Half/Last 

Half of month

Federal 

Plants Only

Full & Open

BEEF ROAST 

CKD SLC 

FRZ PKG-20/2 

LB

IDCR for Fully

Cooked, 

Boneless, Thinly 

Sliced

Roast Beef, 

dated June 2012

110098 Packed in 2-pound 

package packed to 

40 lbs. net weight 

per shipping 

container

40,000 lbs.; 1,000 

cases

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 

BEEF ROAST 

CKD SLC 

FRZ PKG-8/5 

LB

110096 Packed in 5-pound 

package packed to 

40 lbs. net weight 

per shipping 

container

40,000 lbs.; 1,000 

cases

NONE First 

Half/Last 

Half of month 

Federal 

Plants Only 

Full & Open 
SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT B

PAGE 1 OF 3

Cover Page:

[Company Name]

[Company Address]

Contact Person, including title, phone number, including emergency contact information, 

e-mail address (must be authorized to represent the company).

Technical proposal for: [Supplement Number] and [Specification]

Table of Contents (all pages and attachments must be number and identified—any 

attachments must be identified and referenced in the Technical proposal)

The technical proposal should include all phases of production that meets or exceeds the

requirements stated in the specification to produce complying product.

I. SCOPE

Brief Description of what the company plans to do to meet the requirements stated in the 

applicable specification (including the applicable documents).

II. APPLICABLE DOCUMENTS- CHECKLIST OF REQUIREMENTS

A. ITEMS - Please provide a brief description of the product that will be addressed in the 

technical proposal.

B. MATERIAL - Please provide a brief description of the planning, production steps (do), 

check and corrective/preventive (act) measures that the company will do to assure 

compliance with the checklist of requirements section of the specification.

Contractors are responsible for providing sufficient product traceability and must have 

records to verify the source of raw materials used in each lot of product.

1. MEAT COMPONENT (Beef or Pork) - (plan, do, check, act)

a. Domestic Origin of Meat Component

b. Harvesting (Slaughtering)

1) Humane Handling

2) Non-Ambulatory Disable Cattle or Hogs

3) Spinal Cord Removal (beef only)

c. Raw Material Type (pork only)

1) Type 1 - Sow Trimmings Only

2) Type II - Hog Trimmings Only

3) Type III - Combination of Sow and Hog Trimmings

d. Boneless (pork or beef)

1) Traceability

2) Handling

3) Objectionable Materials
SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT B

PAGE 2 OF 3

e. Mechanically Separated

f. Pathogen Testing 

g. Lean Finely Textured Beef (LFTB)

2. NON-MEAT COMPONENTS - (plan, do, check, act)

a. Domestic Origin of Non-Meat Component

b. Seasonings and Ingredients

c. MSG

d. Soy Protein Product

e. Batter and Breading

C. PROCESSING - Please provide a brief description of the planning, production steps 

(do), check and corrective/preventative (act) measures that the company will do to assure 

compliance with the processing section of the specification. 

1. Grinder Plate

2. Bone Collector/Extruder System

3. Patties

4. Links (pork only)

5. Crumbles

6. Cooking Temperature

7. Metal Detection

D. FINISHED PRODUCT LIMITATIONS - Please provide a brief description of the 

planning, production steps (do), check and corrective/preventative (act) measures that the 

company will do to assure compliance with the finished product limitations section of the 

specification. 

1. Fat

2. Sodium

3. Microbial Requirements

E. HEATING INSTRUCTIONS - Please provide a brief description of the planning, 

production steps (do), check and corrective/preventative (act) measures that the company 

will do to assure compliance with the heating instructions section of the specification. 

F. PREPARATION FOR DELIVERY - Please provide a brief description of the planning

(plan), production steps (do), check and corrective/preventative (act) measures that the 

company will do to assure compliance with the preparation of delivery section of the 

specification. 

1. Packaging and Packing

2. Labeling

3. Palletized Unit Loads

G. DELIVERY UNIT - Please provide a brief description of the planning, production steps 

(do), check and corrective/preventative (act) measures that the company will do to assure 

compliance with the delivery of product section of the specification. 
SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT B

PAGE 3 OF 3

H. DELIVERED PRODUCT - Please provide a brief description of the planning, 

production steps (do), check and corrective/preventative (act) measures that the company 

will do to assure compliance with the delivered product section of the specification. 

1. Size and Style of Container

2. Temperature

3. Sealing

I. PRODUCT ASSURANCE - Please provide a brief description of the planning, 

production steps (do), check and corrective/preventative (act) measures that the company 

will do to assure compliance with the warranty and complaint resolution section of the 

specification. 

1. Warranty and Complaint Resolution

2. Non-Conforming Product

III. ATTACHMENTS OR APPENDIXES

Please attach all referenced documents with the applicable document name and reference 

number.
Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

In order for a company to submit documents electronically as prescribed in the applicable procurement 

documents, a company must have an external portal site set up in the Livestock and Seed Contractor 

Information (LSCI) site. Please complete the form below, print, and send the completed form by e-mail to 

sue.olson@ams.usda.gov. To assure that the accounts and names are set-up correctly the form must be filled 

out electronically. If additional space is needed, please submit an additional form. 

Company: 

Address: 

City: 

State: Zip code: 

Please provide the information below for each company personnel who need access to the company site.

First Name Middle 

Initial

Last Name E-mail address Title Phone Number

SUPPLEMENT 704 TO AMS MASTER SOLICITATION EXHIBIT C UPDATED 10/2012
SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT D

UNITED STATES DEPARTMENT OF AGRICULTURE

AGRICULTURAL MARKETING SERVICE

LIVESTOCK AND SEED PROGRAM

CERTIFICATE OF CONFORMANCE FOR

THE PROCUREMENT OF 

FROZEN COOKED BEEF AND PORK PRODUCTS

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/Purchase Order Item Number 

__________/ via [Carrier] under Sales Order Number(s)/Sales Order Item 

number(s): __________/ .

(2) The (insert the appropriate material name/material number) is of the quality 

specified and conforms in all respects with the purchase order requirements, including 

[Contractor’s name] Technical Proposal or Production plan as approved by the AMS, LS 

Program, Standardization Division, COTR. 

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

the attached acceptance document.

(4) Contractor assures all meat or meat products used in fulfilling this contract was 

produced in the United States as defined in the Supplement LS-404, section I.G and AMS 

Master Solicitation Section I.E.

Date: 

Signature: 

(Signed by an officer or representative authorized to represent the company)

Title: 
Approved by ________ MEO 

Date Issued: 01/01/10 

Date Revised: 05/22/12

I. ITEM DESCRIPTIONS 

 

Item – (1) Pork Taco Filling, Fully Cooked – This item consists of ground pork 

cooked in lightly seasoned ingredients for use in a variety of 

applications, including taco fillings, burritos, enchiladas and similar 

items. 

(2) Pork Sloppy Joe Mix, Fully Cooked – This item consists of ground pork 

cooked in seasoned tomato product for use in a variety of applications, 

including sandwich filling and similar items. 

(3) Breaded Pork Patties, Fully Cooked – This item consists of ground 

pork that is formed into round or oval patties, breaded and Individually 

Quick Frozen (IQF) for use as sandwiches or a stand-alone item. 

Portion Weight – 3.0 ounces. 

(4) Pork Patties with SPP, Fully Cooked - 2.7 oz. – This item consists of 

ground pork with soy protein product (SPP) and sausage seasonings, 

formed into round or oval patties, fully cooked, and then IQF for use as 

sandwiches or a stand-alone item. Portion Weight – 2.7 ounces. 

(5) Pork Patties with SPP, Fully Cooked – 1.2 oz. – This item consists of 

ground pork with SPP and sausage seasonings, formed into round or 

oval patties, fully cooked, and then IQF for use as sandwiches or a 

stand-alone item. Portion Weight – 1.2 ounce. 

(6) Pork Patty Links with SPP, Skinless, Fully Cooked – This item consists 

of ground pork with SPP and sausage seasonings, processed into 

skinless links cylindrical in shape, fully cooked, and then IQF for use 

as a stand-alone item. Portion Weight - 1.0 ounce. 

(7) Pork Patty Crumbles, Fully Cooked – This item consists of ground pork 

with SPP that is lightly seasoned and processed to a crumble size of 

1⁄4-inch maximum for use in a variety of applications such as chili, 

sloppy joe, tacos, spaghetti sauce, pizza, lasagna, casseroles, pasta 

dishes, and any recipe that calls for ground pork. 

 

ITEM DESCRIPTION AND CHECKLIST OF 

REQUIREMENTS (IDCR) FOR COOKED PORK 

ITEMS

Contracting Officer Technical Representative (COTR) 

Livestock and Seed Program, Standardization Division

Room 2607 S-Bldg, Phone: (202) 260-8295

Effective: May 2012

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT I
Approved by _______ MEO 

Date Issued: 01/01/10 

Date Revised: 05/22/12 2

Formula - Pork will comprise at least 75% of the raw formula for all items. 

Non-Meat 

Component – 

Non-meat components will comprise no more than 25% of the raw 

formula. 

Fat – Fat will not exceed 13 grams per 100 gram basis. 

Sodium – The sodium content will not exceed 550 milligrams per 100 gram 

basis. 

Packing – Four (4) 10-pound, five (5) 8-pound, or eight (8) 5-pound immediate 

containers (packages) will be packed in a 40-pound (net weight) 

shipping container. 

Delivery Unit – Each delivery unit will consist of 1,000 cases and 40,000 pounds, 

except for the pork patties 1.2/2.7 ounces which will consist of 950 

cases and 38,000 pounds. 

II. CHECKLIST OF REQUIREMENTS 

All items must be produced in accordance with Food Safety and Inspection Service (FSIS) 

regulations. The contractor’s technical proposal, submitted to the COTR, must adhere to the 

following checklist of requirements. 

A. MATERIALS 

The contractor’s technical proposal must include procedures to address conformance 

with the following material requirements. 

1. MEAT COMPONENT 

Pork (shall be derived from suitable lean from any portion of the sow and/or hog 

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

permissible. 

a) Domestic Origin of Meat Component – All sows and/or hogs will originate from 

U.S. produced livestock as defined in the supplement. 

b) Harvesting (Slaughtering) – All sows and/or hogs will be harvested in facilities 

that comply with the following requirements: 

(1) Humane Handling – All sows and/or hogs will be humanely handled in 

accordance with all applicable FSIS regulations and AMS requirements. 

(2) Non-Ambulatory Disabled Animals – Meat from carcasses of nonambulatory disabled livestock will not be included in USDA Purchase 

Programs. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT I
Approved by _______ MEO 

Date Issued: 01/01/10 

Date Revised: 05/22/12 3

c) Raw Material Type* – The type of boneless pork utilized shall be specified from 

the following options: 

(1) Type I – Sow Trimmings Only 

(2) Type II – Hog Trimmings Only 

(3) Type III – Combination of Sow and Hog Trimmings** 

The contracting officer will designate the raw material type permitted for each 

solicitation. 

*One, two, or all of these types may be represented in the contractor’s technical proposal. 

**The contractor shall specify the ratio of these two raw material types in their technical proposal. 

d) Boneless Pork – Boneless pork will comply with the following requirements: 

(1) Traceability – Contractors are responsible for providing sufficient product 

traceability and must have records to verify the source of raw materials 

used in each lot of product. 

(2) Handling – All boneless pork must 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 60 days 

from the date of pack. 

(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. 

e) Mechanical Separation – Meat that is mechanically separated from bone with 

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

powered knives will not be allowed. 

f) Pathogen Testing – Boneless pork previously tested and found positive for 

any pathogen will not be allowed. 

2. NON-MEAT COMPONENTS 

a) Domestic Origin of Non-Meat Component – Significant ingredients (more than 1 

percent) will be derived from U.S. produced products. 

b) Seasonings and Other Ingredients – Seasonings and other ingredients will be 

used to produce products with mild flavor profiles suitable for institutional 

feeding systems. For pork patty crumbles and breaded patties, seasonings 

and other ingredients will comprise no more than 2% of the raw formula. 

c) MSG – Monosodium Glutamate (MSG) is not allowed. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT I
Approved by _______ MEO 

Date Issued: 01/01/10 

Date Revised: 05/22/12 4

d) Soy Protein Product (SPP) – Pork Patties with SPP, Pork Patty Links with SPP, 

and Pork Patty Crumbles must contain SPP in the raw formula that meets the 

following requirements: 

(1) The SPP will be hydrated to yield no less than 18% protein (as-is basis). 

(2) The physical characteristics of SPP, in the dry form, must be either 

granular or textured. The types of soy that may be used are soy 

concentrate or isolate (65% and 85% as-is basis, respectively). 

e) Batter and Breading – For Breaded Pork Patties, Only – If flour is used in the 

batter and breading combination, it must be enriched. 

B. PROCESSING 

1. GRINDER PLATE 

The size of the grinding plate for grinding boneless pork will be declared. 

2. BONE COLLECTOR / EXTRUDER SYSTEM 

A bone collector/extruder system must be in operation to effectively remove skin, 

bone, cartilage, and heavy connective tissue during the final grind. 

3. PATTIES 

a) Raw Weight – The raw weight of the patties will be declared and charted on 

control charts featuring average weight and range. 

b) Individually Quick Frozen (IQF) – Patties will be IQF so the individual pieces do 

not stick together after they are packaged and packed. 

c) Pink Appearance – Patties with pink appearance after cooking will not be 

allowed. 

d) Shape – Patties will be round or oval shape. 

4. LINKS 

a) Skinless – Casing must be removed. 

b) Weight - Target packaged weight per cooked link will be 1.0 ounce. The raw 

weight of links shall be declared. All weights will be charted on control charts 

featuring average weight and range. 

c) IQF – Links will be IQF so individual links do not stick together after they are 

packaged. 

d) Pink Appearance – Links with pink appearance after cooking will not be allowed. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT I
Approved by _______ MEO 

Date Issued: 01/01/10 

Date Revised: 05/22/12 5

5. CRUMBLES 

a) Size – The size of the crumbles will be 1⁄4-inch maximum with an allowance of 

five percent ‘fines’ (<1/16-inch) in each immediate package. ‘Fines’ per 

immediate package will be charted on control charts featuring average value and 

range. 

b) IQF – The crumbles will be IQF or may be produced from IQF’s materials to 

prevent it from sticking together after freezing. 

c) Flavor – Crumbles must not have a ‘char-broil’ flavor. 

6. COOKING TEMPERATURE 

All products will be fully cooked in accordance with FSIS regulations. 

7. METAL DETECTION 

All products will 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 must identify and describe the equipment, location, 

detection procedure, sensitivity levels, frequency of equipment validation, and 

corrective action procedures. 

C. FINISHED PRODUCT LIMITATIONS 

The declared serving size, fat content and sodium level will be stated on the nutrition 

facts panel on each label according to FSIS nutritional labeling regulations. 

1. FAT 

The fat content of the finished product will not exceed 13 percent 

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

2. SODIUM 

Sodium level, must not exceed 550 mg per 100 g serving 

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

550)). 

3. MICROBIAL 

Contractor will 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 will not be allowed as rework or delivery to USDA. 

D. HEATING INSTRUCTIONS 

Heating instructions for the end-user will be provided in the offeror’s technical proposal 

and must be included in the shipping container (e.g. flyer, included on the package label, 

etc.). The pork links and patties will be prepared so that the end-user may bake them in 

a conventional or convection type oven. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT I
Approved by _______ MEO 

Date Issued: 01/01/10 

Date Revised: 05/22/12 6

E. PREPARATION FOR DELIVERY 

1. PACKAGING AND PACKING 

a) Packaging – All products will be vacuum packaged or packed in a sealed (tamper 

proof) immediate package. In addition, pork taco fillings and sloppy joe mix will 

be hot-filled into reheatable high oxygen and high moisture barrier pouches. 

b) Packing – Four (4) 10-pound, five (5) 8-pound, or eight (8) 5-pound immediate 

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

2. LABELING* 

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

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

and shipping containers will be labeled to include all information required by FSIS 

regulations. 

a) Immediate Container Labels – Immediate container labels will contain the 

following information: 

(1) A “Best-If-Used-By” date. 

(2) A nutrition facts panel based on actual nutritional analysis of the product. 

(3) A traceability code that is traced back to establishment number, production 

lot, and date. 

b) Shipping Container Labels – Shipping container labels will contain the following 

information: 

(1) USDA shield at least 2 inches high and appearing on the 

top of the container or on the principle display panel. 

(2) Applicable purchase order number. 

 (3) A traceability code that is traced back to establishment 

number, production lot, and date. 

(4) A nutrition facts panel based on actual nutritional analysis of the product. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT I
Approved by _______ MEO 

Date Issued: 01/01/10 

Date Revised: 05/22/12 7

(5) The appropriate product name and material number listed in the table below 

for each of the items. 

Item Material 

Number 

Pork Taco Filling, Fully Cooked 100150 

Breaded Pork Patties, Fully Cooked 100149 

Pork Sloppy Joe Mix, Fully Cooked 100148 

Pork Patties with SPP, Fully Cooked, 2.7 ounce 100145 

Pork Patties with SPP, Fully Cooked, 1.2 ounce 100146 

Pork Patty Links, Skinless, Fully Cooked, 1.0 ounce 100143 

Pork Patty Crumbles, Fully Cooked 100144 

(6) 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 ______. 

*All labeling illustrations must be provided. 

3. PALLETIZED UNIT LOADS 

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 principle display 

panel to facilitate certification examinations. 

F. DELIVERY UNIT 

Each delivery unit will consist of 1,000 cases and 40,000 pounds, except for pork patties 

1.2/2.7 ounces which will consist of 950 cases and 38,000 pounds. 

G. DELIVERED PRODUCT 

1. SIZE AND STYLE OF CONTAINER 

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

individual shipping unit. 

2. TEMPERATURE 

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

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT I
Approved by _______ MEO 

Date Issued: 01/01/10 

Date Revised: 05/22/12 8

3. SEALING 

All products must be delivered to AMS destinations under seal with tamper proof, 

tamper resistant, serially numbered, high security seals that meet the American 

Society for Testing and Materials Standard F 1157-04 as required under the AMS 

Master Solicitation. 

H. PRODUCT ASSURANCE 

1. WARRANTY AND COMPLAINT RESOLUTION 

a) Warranty – The contractor will guarantee that the product complies with all 

contractual requirements required under this Supplement. 

 

b) Complaint Resolution – The contractor’s technical proposal must provide steps 

taken to resolve complaints received on the product (i.e. point of contact, cause 

and effect analysis, corrective and preventative actions taken, and product 

replacement). 

2. NON-CONFORMING PRODUCT 

The contractor must have documented procedures that assure nonconforming 

product identification, segregation, and disposition in order to prevent misuse and that 

nonconforming product is not delivered to USDA. The plan must address 1) control 

and segregation of non-conforming product, 2) removal of any USDA markings, and 

3) disposition of non-conforming product, including vendor notification in writing to the 

Standardization Division of final disposition (e.g., diverted to commercial production, 

cooked product or destroyed). 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT I
Approved by_________ MEO 

Date Issued: 02/01/10 

Date Revised: 05/22/12

I. ITEM DESCRIPTIONS 

Item (1) Beef Patties, Homestyle, Fully Cooked – This item consists of ground 

beef with soy protein product (SPP) with a handmade appearance and 

Individually Quick Frozen (IQF) for use as sandwiches or a stand-alone 

item. Portion Weight – 2.7 ounces. 

(2) Beef Taco Filling, Fully Cooked – This item consists of ground beef 

cooked in lightly seasoned ingredients for use in a variety of applications, 

including taco fillings, burritos, enchiladas and similar items. 

(3) Beef Sloppy Joe Mix, Fully Cooked – This item consists of ground beef 

cooked in seasoned tomato product for use in a variety of applications, 

including sandwich fillings and similar items. 

(4) Breaded Beef Patties, Fully Cooked – This item consists of ground beef 

that is formed into round or oval patties, breaded and IQF for use as 

sandwiches or a stand-alone item. Portion Weight – 3.0 ounces. 

(5) Beef Crumbles, Fully Cooked – This item consists of ground beef with 

SPP that is lightly seasoned to a crumble size of 1⁄4-inch maximum for use 

in a variety of applications such as chili, sloppy joe, tacos, spaghetti 

sauce, pizza, lasagna, casseroles, pasta dishes, and any recipe that calls 

for ground beef. 

(6) Beef Crumbles, Fully Cooked (LFTB Optional) – This item consists of 

ground beef with SPP that is lightly seasoned to a crumble size of 1⁄4-inch 

maximum for use in a variety of applications such as chili, sloppy joe, 

tacos, spaghetti sauce, pizza, lasagna, casseroles, pasta dishes, and any 

recipe that calls for ground beef. Lean Finely Textured Beef (LFTB) may 

be used in the product formulation as outlined in Section II.A.1.f) below. 

 

ITEM DESCRIPTION AND CHECKLIST OF 

REQUIREMENTS (IDCR) FOR COOKED BEEF 

ITEMS

Contracting Officer Technical Representative (COTR) 

Livestock and Seed Program, Standardization Division

Room 2607 S-Bldg, Phone: (202) 260-8295

Effective: May 2012

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT II
Approved by_________ MEO 

Date Issued: 02/01/10 

Date Revised: 05/22/12 2

Formula - Beef will comprise at least 75% of the raw formula for all items. 

Non-Meat 

Component – 

Non-meat components will comprise no more than 25% of the raw formula. 

Fat – Fat will not exceed 13 grams per 100 gram basis. 

Sodium – The sodium content will not exceed 400 milligrams per 100 gram basis. 

Packing – Four (4) 10-pound, five (5) 8-pound, or eight (8) 5-pound immediate containers 

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

Delivery Unit – Each delivery unit will consist of 1,000 cases and 40,000 pounds, except 

for the beef patties, homestyle, fully cooked, which will consist of 950 

cases and 38,000 pounds.

II. CHECKLIST OF REQUIREMENTS 

All items must be produced in accordance with Food Safety and Inspection Service (FSIS) 

regulations. The contractor’s technical proposal, submitted to the COTR, must adhere to the 

following checklist of requirements. 

A. MATERIALS 

The contractor’s technical proposal must include procedures to address conformance 

with the following material requirements. 

1. MEAT COMPONENT 

Beef will be the only meat component allowed. 

a) Domestic Origin of Meat Component – All cattle will originate from U.S. 

produced livestock as described in this supplement. 

b) Harvesting – Cattle will be harvested in facilities that comply with the 

following requirements: 

(1) Humane Handling – Cattle will be humanely handled in accordance with all 

applicable FSIS regulations and AMS requirements. 

(2) Non-Ambulatory Disabled Animals – Meat from carcasses of non-ambulatory 

disabled livestock will not be included in USDA Purchase Programs. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT II
Approved by_________ MEO 

Date Issued: 02/01/10 

Date Revised: 05/22/12 3

(3) Spinal Cord Removal – All spinal cord tissue will be removed during the 

harvesting process. 

c) Boneless Beef – Boneless beef must comply with the following requirements: 

(1) Traceability – Contractors are responsible for providing sufficient product 

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

in each lot of product. 

(2) Handling – All boneless beef must 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 beef. Frozen boneless beef may be used 

provided it is processed into the final product within 60 days from the date of 

pack. 

(3) Objectionable Materials – The following objectionable materials shall be 

excluded: 

(a) Major lymph glands (prefemoral, popliteal, and prescapular), thymus

gland, and the sciatic (ischiatic) nerve (lies medial to the outside round). 

(b) All bone, cartilage, and the following heavy connective tissues: 

(i) White fibrous – Shoulder tendon, elbow tendon, silver skin, 

sacrociatic ligament, opaque periosteum, serous membrane 

(peritoneum), tendinous ends of shanks, gracilis membrane, patellar 

ligament (associated with the stifle joint), and achilles tendon. 

(ii) Yellow elastin – Back strap and abdominal tunic. 

d) Mechanical Separation – Beef that is mechanically separated from bone with 

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

or powered knives will not be allowed. 

e) Pathogen Testing – Boneless and ground beef previously tested and found 

positive for any pathogen will not be allowed. 

f) LFTB – When specified, LFTB, or meat components produced using similar 

methods may be used as a raw material in the production of material number 

110264. When LFTB is used, the following criteria must be met: 

(1) LFTB may be used at a rate not to exceed 15% of the meat component. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT II
Approved by_________ MEO 

Date Issued: 02/01/10 

Date Revised: 05/22/12 4

(2) Red Color – The producer of LFTB shall assure that the product has a 

discernible redness in color. The LFTB shall maintain the same redness in 

color until time of processing to minimize the effect of the color to the finished 

ground beef. 

(3) Fat Content - Does not exceed 10 percent fat. 

2. NON-MEAT COMPONENTS 

a) Domestic Origin of Non-Meat Component – Significant ingredients (more than 1 

percent) will be derived from U.S. produced products. 

b) Seasoning and Ingredient – Seasonings and other ingredients will be used to 

produce products with mild flavor profiles suitable for institutional feeding 

systems. For crumbles and patties, seasonings and other ingredients will 

comprise no more than 2% of the raw formula. 

c) MSG – Monosodium Glutamate (MSG) is not allowed. 

d) Soy Protein Product (SPP) – Beef Patties, Homestyle, Fully Cooked and Beef 

Crumbles, Fully Cooked must contain SPP in the raw formula that meets the 

following requirements: 

(1) The source of the SPP will be soy and will be hydrated to yield no less than 

18% protein (as is basis). 

(2) The physical characteristics of SPP, in the dry form, must be either granular 

or textured. The types of soy that may be used are soy concentrate or 

isolate (65% and 85% as is basis, respectively). 

e) Batter and Breading – For Breaded Beef Patties, Only – If flour is used in the 

batter and breading combination, it must be enriched. 

B. PROCESSING 

1. GRINDER PLATE

The size of the grinding plate for grinding boneless beef will be declared. 

2. BONE COLLECTOR / EXTRUDER SYSTEM 

A bone collector/extruder system must be in operation to effectively remove bone, 

cartilage, and heavy connective tissue during the final grind. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT II
Approved by_________ MEO 

Date Issued: 02/01/10 

Date Revised: 05/22/12 5

3. PATTIES 

a) Beef Patties with SPP, Homestyle, Fully Cooked, Only – Patties must comply 

with the following: 

(1) Handmade Appearance – Patties will have a “handmade” appearance. 

(2) Grill Marks – At least one side of the patties will have grill (char) marks. 

b) Breaded Beef Patties, Fully Cooked, Only – Patties will have a round or oval 

shape. 

c) Raw Weight – The raw weight of the patties will be declared and charted on 

control charts featuring average weight and range. 

d) IQF – Patties will be IQF so the individual pieces do not stick together after 

they are packaged and packed. 

e) Pink Appearance – Patties with pink appearance after cooking will not be 

allowed. 

4. CRUMBLES 

a) Size – The size of the crumbles will be 1⁄4-inch maximum with an allowance of five 

percent ‘fines’ (<1/16-inch) in each immediate package. ‘Fines’ per immediate 

package will be charted on control charts featuring average value and range. 

b) IQF – The crumbles will be IQF or may be produced from IQF’s materials to 

prevent it from sticking together after freezing. 

c) Flavor – Crumbles must not have a ‘char-broil’ flavor. 

5. COOKING TEMPERATURE 

All products will be fully cooked in accordance with FSIS regulations. 

6. METAL DETECTION 

All products will 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 must identify and describe the equipment, location, 

detection procedure, sensitivity levels, frequency of equipment validation, and 

corrective action procedures. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT II
Approved by_________ MEO 

Date Issued: 02/01/10 

Date Revised: 05/22/12 6

C. FINISHED PRODUCT LIMITATIONS 

The declared serving size, fat content and sodium level will be stated on the nutrition 

facts panel on each label according to FSIS nutritional labeling regulations. 

1. FAT

The fat content of the finished product will not exceed 13 percent 

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

2. SODIUM

Sodium level must not exceed 400 mg per 100 gram basis

((Declared Sodium Level (mg) X 100) ÷ Declared Serving Size (grams - racc*) < 400)). 

3. MICROBIAL

The contractor will have a documented plan to comply with the current FSIS 

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

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

delivery to USDA. 

D. HEATING INSTRUCTIONS

Heating instructions for the end-user will be provided in the offeror’s technical proposal 

and must be included in the shipping container, (e.g. flyer, included on the package label, 

etc.). The beef patties will be prepared so that the end-user may bake them in a 

conventional or convection type oven. 

E. PREPARATION FOR DELIVERY 

1. PACKAGING AND PACKING 

a) Packaging – All products will be vacuum packaged or packed in a sealed 

(tamper proof) immediate package. In addition, beef taco fillings and sloppy 

joe mix will be hot-filled into reheatable high oxygen and high moisture barrier 

pouches. 

b) Packing – Four (4) 10-pound, five (5) 8-pound, or eight (8) 5-pound 

immediate packages will be packed in a 40-pound (net weight) shipping 

container. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT II
Approved by_________ MEO 

Date Issued: 02/01/10 

Date Revised: 05/22/12 7

2. LABELING*

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

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

and shipping containers will be labeled to include all information required by FSIS 

regulations. 

a) Immediate Container Labels – Immediate container labels will contain the 

following information: 

(1) A “Best-If-Used-By” date. 

(2) A nutrition facts panel based on actual nutritional analysis of the product. 

(3) A traceability code that is traced back to establishment number, production 

lot, and date. 

b) Shipping Container Labels – Shipping container labels will contain the following 

information: 

(1) USDA shield at least 2 inches high and appearing on the top of the container 

or on the principle display panel. 

(2) Applicable purchase order number. 

(3) A traceability code that is traced back to 

establishment number, production lot, and date. 

(4) A nutrition facts panel based on actual nutritional analysis of the product. 

(5) The appropriate product name and material number listed in the table below 

for each of the items. 

Item Material 

Number 

Beef Patties with SPP, Homestyle, Fully Cooked 100130 

Beef Taco Filling, Fully Cooked 100131 

Breaded Beef Patties, Fully Cooked 100132 

Beef Sloppy Joe Mix, Fully Cooked 100133 

Beef Crumbles, Fully Cooked 100134 

Beef Crumbles, Fully Cooked (LFTB Opt) 110264 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT II
Approved by_________ MEO 

Date Issued: 02/01/10 

Date Revised: 05/22/12 8

(6) 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 ______. 

*All labeling illustrations must be provided. 

3. PALLETIZED UNIT LOADS 

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 principle display 

panel to facilitate certification examinations. 

F. DELIVERY UNIT 

Each delivery unit will consist of 1,000 cases and 40,000 pounds except for beef patties, 

homestyle, fully cooked, which will consist of 950 cases and 38,000 pounds. 

G. DELIVERED PRODUCT 

1. SIZE AND STYLE OF CONTAINER 

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

individual shipping unit. 

2. TEMPERATURE 

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

3. SEALING 

All products must be delivered to AMS destinations under seal with tamper proof, 

tamper resistant, serially numbered, high security seals that meet the American 

Society for Testing and Materials Standard F 1157-04 as required under the AMS 

Master Solicitation. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT II
Approved by_________ MEO 

Date Issued: 02/01/10 

Date Revised: 05/22/12 9

H. PRODUCT ASSURANCE 

1. WARRANTY AND COMPLAINT RESOLUTION 

a) Warranty – The contractor will guarantee that the product complies with all 

contractual requirements required under this Supplement. 

 

b) Complaint Resolution – The contractor’s technical proposal must provide steps 

taken to resolve complaints received on the product (i.e. point of contact, cause 

and effect analysis, corrective and preventative actions taken, and product 

replacement). 

2. NON-CONFORMING PRODUCT 

The contractor must have documented procedures that assure nonconforming 

product identification, segregation, and disposition in order to prevent misuse and that 

nonconforming product is not delivered to USDA. The plan must address 1) control 

and segregation of non-conforming product, 2) removal of any USDA markings, and 

3) disposition of non-conforming product, including vendor notification in writing to the 

Standardization Division of final disposition (e.g., diverted to commercial production, 

cooked product or destroyed). 

 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT II
Approved by_________ MEO 

Date Issued: 06/16/10 

Date Revised: 06/04/12

I. ITEM DESCRIPTIONS 

Item – Roast Beef, Fully Cooked, Boneless, Thinly Sliced – Thinly 

sliced (not shaved) roast beef shall have a whole muscle 

appearance and be shingle layered. The full intact slices shall 

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

Meat Component – Any combination of the following boneless round cuts shall 

comprise no less than 80 percent of the product formulation: 

- Beef Round Inside 

- Beef Round Outside (Heel Out) 

- Eye of Round 

All boneless round cuts shall be derived from carcasses 

graded U.S.D.A. Select, Choice, or Prime. 

Non-Meat Component – Non-meat components will comprise no more than 20 percent 

of the product formulation. The weight of the finished cooked 

product shall not exceed the green weight of the fresh 

uncooked product by greater than 10 percent. 

Fat – Fat content will not exceed 5 grams per 100 gram basis. 

Sodium – Sodium content will not exceed 520 milligrams per 100 gram 

basis. 

Packing – Twenty (20) 2-pound or eight (8) 5-pound immediate 

containers (packages) will be packed in a 40-pound (net 

weight) shipping container. 

Delivery Unit – Each delivery unit will consist of 1,000 cases (40,000 pounds). 

 

ITEM DESCRIPTION AND CHECKLIST OF 

REQUIREMENTS (IDCR) FOR FULLY 

COOKED, BONELESS, THINLY SLICED 

ROAST BEEF

Contracting Officer Technical Representative (COTR) 

Livestock and Seed Program, Standardization Division

Room 2607 S-Bldg, Phone: (202) 260-8295

Effective: June 2012

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT III
Approved by_________ MEO 

Date Issued: 06/16/10 

Date Revised: 06/04/12	 	2

II. CHECKLIST OF REQUIREMENTS 

All items must be produced in accordance with Food Safety and Inspection Service (FSIS) 

regulations and the checklist of requirements. The contractor’s technical proposal, 

submitted to the COTR, must adhere to the following checklist of requirements. 

A. MATERIALS 

1. MEAT COMPONENT 

Boneless cuts of the beef round will be the only meat component allowed and shall 

comply with the following requirements. 

a) Domestic Origin of Meat Component – All beef will be derived from cattle 

originating from U.S. produced livestock as described in the supplement. 

b) Harvesting (Slaughtering) – Cattle will be harvested in facilities that comply 

with the following requirements: 

(1) Humane Handling – All cattle will be humanely handled in accordance with 

all applicable FSIS regulations and AMS requirements. 

 (2) Spinal Cord Removal – All spinal cord tissue will be removed during the 

harvesting process. 

c) Traceability – Contractors are responsible for providing sufficient product 

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

each lot of product. 

d) Handling – All boneless beef must 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 beef. Frozen boneless beef may be used provided it is 

processed into the final product within 60 days from the date of pack. 

e) Grade – All boneless round cuts shall be derived from beef carcasses graded 

U.S.D.A. Select, Choice, or Prime. The contracting officer shall specify grade 

designation within the invitation. If no grade designation is specified, boneless 

round cuts from any of the aforementioned grades may be utilized. 

f) Objectionable Materials – The following objectionable materials shall be 

excluded: 

(1) Major lymph glands (prefemoral and popliteal), and the sciatic (ischiatic) 

nerve (lies medial to the outside round). 

(2) All bone, cartilage, silver skin on the outside round, sacrociatic ligament, 

opaque periosteum, gracilis membrane, and achilles tendon. 

g) Pathogen Testing – Boneless beef previously tested and found positive for 

any pathogen will not be allowed. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT III
Approved by_________ MEO 

Date Issued: 06/16/10 

Date Revised: 06/04/12	 	3

2. NON-MEAT COMPONENTS 

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

1 percent) will be derived from U.S. produced products. 

b) Seasoning and Ingredient – Seasonings and other ingredients will be used to 

produce finished product with a mild flavor profile suitable for institutional or 

family feeding systems. 

c) Product Formula – The production formula may include water, dextrose, salt, 

sodium phosphate, caramel coloring and an antimicrobial agent. 

d) Binder Agents –Binder agents such as carrageenan, modified food starch, and 

isolated soy protein may be used. 

e) Curing Agents – Curing agents such as sodium nitrite, sodium erythorbate, and 

sodium ascorbate are not allowed. 

f) MSG – Monosodium Glutamate (MSG) is not allowed. 

B. PROCESSING 

1. PROCESSING DATE 

 Roast beef will be processed no more than 30 days prior to shipment. 

2. CASING DIAMETER / DIMENSION 

Roast beef will be stuffed and processed within high oxygen and high moisture 

barrier poly “cook-n-ship” casings with a diameter of 4.0 to 4.5 inches. Roast beef 

then shall be peeled from its casing, sliced and repackaged (see Section E.1.). 

3. PRODUCT COOKING 

Roast beef will be fully cooked in accordance with FSIS regulations. 

4. METAL DETECTION 

All roast beef must be free of metal contamination. Detection of stainless steel, 

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

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

validation, and corrective action procedures will be identified and described in the 

contractor’s technical proposal. 

C. FINISHED PRODUCT LIMITATIONS 

1. FAT 

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

be 5.0 percent or less. 

2. SODIUM

Sodium level must not exceed 520 milligrams per 100 gram basis 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT III
Approved by_________ MEO 

Date Issued: 06/16/10 

Date Revised: 06/04/12	 	4

3. MICROBIAL

The contractor will have a documented plan to comply with the current FSIS 

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

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

delivery to USDA. 

4. PHYSICAL CHARACTERISTICS

Sliced roast beef shall be intact slices and appear as being derived from intact whole 

muscle cuts. 

D. STATE OF REFRIGERATION

Roast beef must comply with the following holding time and temperature requirements: 

1. HOLDING TIME 

After processing and prior to freezing, roast beef will be refrigerated for a minimum of 

24 hours. 

2. HOLDING TEMPERATURE 

Roast beef will have an internal temperature not to exceed 40F prior to placement in 

the freezer. 

3. 72 HOURS TEMPERATURE 

Roast beef must be 0F or below within 72 hours after placement into the freezer. 

E. PREPARATION FOR DELIVERY 

1. PACKAGING 

Sliced roast beef will be packaged into bags or thermoformed packaging and 

vacuum sealed to a net weight of 2 or 5 pounds as declared in the contracting 

officer’s invitation. All packages will be closed by heat seal. 

2. PACKING 

Twenty (20) 2-pound or eight (8) 5-pound packages will be snugly packed into a new 

shipping container to a net weight of 40 pounds. 

3. CLOSURE 

Shipping containers will be closed by strapping, taping or gluing. 

4. LABELING*

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

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

and shipping containers will be labeled to include all information required by FSIS 

regulations. 

a) Immediate Container Labels – Immediate container labels will contain the 

following information: 

(1) A traceability code that is traced back to establishment number, production 

lot, and date. 

(2) A “Best-If-Used-By” date that is 180 calendar days from the date of 

production. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT III
Approved by_________ MEO 

Date Issued: 06/16/10 

Date Revised: 06/04/12	 	5

(3) Nutrition facts panel based on actual nutritional analysis of the product. 

(4) The product name “Roast Beef, Fully Cooked, Boneless, Thinly Sliced”.** 

(5) A label qualifier stating, “10% of Weight is Added Ingredients” or an 

appropriate variation, thereof (e.g. Contains up to 10%...). 

b) Shipping Container Labels – Shipping container labels will contain the following 

information: 

(1) USDA shield at least 2 inches high and appearing on the top of the container 

or on the principle display panel. 

(2) Applicable purchase order number. 

(3) A traceability code that is traced back to 

establishment number, production lot, and date. 

(4) Nutrition facts panel based on actual nutritional 

analysis of the product. 

(5) The appropriate product name and material number listed in the table below 

for each of the items. 

Item Material 

Number 

Roast Beef, Fully Cooked, Boneless, Thinly Sliced, 2 lb. 110098 

Roast Beef, Fully Cooked, Boneless, Thinly Sliced, 5 lb. 110096 

(6) The product name “Roast Beef, Fully Cooked, Boneless, Thinly Sliced”.**

(7) A label qualifier stating, “10% of Weight is Added Ingredients” or an 

appropriate variation, thereof (e.g. Contains up to 10%...). 

(8) An allergen statement in a format which complies with the Food Allergen 

Labeling and Consumer Protection Act (FALCPA) for any product which 

contains milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, soy or 

wheat; e.g. Allergen: This product contains ______. 

* All labeling illustrations must be provided in the contractor’s technical proposal. 

** If binders exceed 0.1 percent of the product formula, the product will need to be descriptively 

labeled. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT III
Approved by_________ MEO 

Date Issued: 06/16/10 

Date Revised: 06/04/12	 	6

5. PALLETIZED UNIT LOADS 

All product shall be stacked on new or well-maintained pallets and palletized with 

shrink wrap plastic, unless otherwise specified in the invitation. 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 principle display panel to 

facilitate certification examinations. 

F. DELIVERY UNIT 

Each delivery unit will consist of 1,000 cases equaling 40,000 pounds. 

G. DELIVERED PRODUCT 

1. SIZE AND STYLE OF CONTAINER 

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

individual shipping unit. 

2. TEMPERATURE 

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

3. SEALING 

All products must be delivered to AMS destinations under seal with tamper proof, 

tamper resistant, serially numbered, high security seals that meet the American 

Society for Testing and Materials Standard F 1157-04 as required under the AMS 

Master Solicitation 

H. PRODUCT ASSURANCE 

1. WARRANTY AND COMPLAINT RESOLUTION 

a) Warranty – The contractor will guarantee that the product complies with all 

contractual requirements required under the Supplement. 

 

b) Complaint Resolution – The contractor’s technical proposal must provide steps 

taken to resolve complaints received on the product (i.e. point of contact, cause 

and effect analysis, corrective and preventative actions taken, and product 

replacement). 

2. NON-CONFORMING PRODUCT 

The contractor must have documented procedures that assure nonconforming 

product identification, segregation, and disposition in order to prevent misuse and that 

nonconforming product is not delivered to USDA. The plan must address 1) control 

and segregation of non-conforming product, 2) removal of any USDA markings, and 

3) disposition of non-conforming product, including vendor notification in writing to the 

Standardization Division of final disposition (e.g., diverted to commercial production, 

cooked product or destroyed). 

 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT III
Animal Handling and Welfare 

1.0 General 

1.1 Program Approach 

The contractor and all subcontractors must develop and implement a written program that is 

consistent with a systematic approach to humane handling and welfare as outlined in 

69 FR 54625. The program will ensure proper animal handling and welfare techniques are 

conducted from the time the transportation conveyance enters the facility’s premises through 

the stunning and exsanguination processes of the animal. 

1.2 Program Submission 

The program will be submitted as a supporting document to the firm’s approved technical 

proposal and must address the requirements outlined in Section 2.0 – Program 

Components. 

2.0 Program Components 

The contractor must ensure that any facility that harvests animals for the program has a: 

2.1 Mission Statement 

Mission Statement on Animal Handling and Welfare that is distributed to all employees and 

conspicuously displayed at the premises. 

2.2 Training Program 

Training program on Animal Handling and Welfare that: 

 is provided to all employees interacting with animals; 

 covers Chapter 3: Transportation Audit Guidelines, Core Criteria 1 and 3 of the AMI 

Recommended Animal Handling Guidelines and Audit Guide 2010 Edition;

 

 

TECHNICAL REQUIREMENTS 

SCHEDULE – ANIMAL HANDLING AND 

WELFARE 2010 (TRS-AHW-2010) 

Contracting Officer Technical 

Representative (COTR) Standards, 

Analysis, and Technology Branch 

Room 2607 S-Bldg, Phone: (202) 720-

4486 

Effective: May 2010

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT IV
2

 covers Chapter 4: Auditing Animal Handling and Stunning 7 Core Criteria of the AMI 

Recommended Animal Handling Guidelines and Audit Guide 2010 Edition;

 is conducted no less frequently than once a year for each designated employee; and, 

 requires signed documentation from each employee and confirmation by signature of the 

designated trainer upon successful completion of training. 

2.3 Quality Management Plan 

Written quality management plan (internal) which addresses the provisions of Chapter 3: 

Transportation Audit Guidelines, Core Criteria 1 and 3, and Chapter 4: Auditing Animal 

Handling and Stunning, 7 Core Criteria, of the AMI Recommended Animal Handling 

Guidelines and Audit Guide 2010 Edition, found at the following web site: 

http://www.animalhandling.org/ht/d/sp/i/26752/pid/26752

2.4 Non-Ambulatory and U.S. Suspects 

2.4.1 Cattle 

Written protocol in-place and enforced that precludes the receipt of or having nonambulatory, disabled cattle on the harvest facility premise. In the event that animals become 

non-ambulatory or disabled at any time while present at the harvest facility, the animal will be 

humanely euthanized and the carcass removed from the premise in a timely manner through 

contracted services or other means.

2.4.2 Hogs and Sheep 

Written protocol in-place and enforced that ensures all animals designated by FSIS as U.S. 

Suspects (9 CFR 301.2) that are slaughtered are appropriately segregated during the 

harvest and production processes and precluded from inclusion in any products purchased 

by AMS. 

3.0 Program Evaluation and Eligibility 

The program will be audited (external) by a firm accredited by AMS. The accreditation of the 

firm will be conducted by the Audit, Review and Compliance Branch through the 

LS ISO Guide 65 Program. Alternatively, at the option of the contractor or subcontractor, 

the audits can be performed by AMS auditors. 

3.1 Audit Format 

The AMS accredited auditing firm must conduct audits utilizing the following format: 

3.1.1 Transportation Segment (Chapter 3: AMI Recommended Animal Handling Guidelines 

and Audit Guide 2010 Edition) 

Audited firms must pass Core Criteria 1 with a minimum scoring of excellent and Core 

Criteria 3 with a minimum scoring of acceptable each time an audit is performed. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT IV
3

3.1.2 Animal Handling and Stunning Segment (Chapter 4: AMI Recommended Animal 

Handling Guidelines and Audit Guide 2010 Edition) 

Audited firms must pass Core Criteria 1 through 5 with a minimum scoring of acceptable 

while Core Criteria 6 and 7 must be adhered to with full compliance (zero tolerance) each 

time an audit is performed. 

3.2 Initial Audit 

Initial audit must be performed prior to award of contracts. 

3.3 Audit Failure 

If an audit is failed for any of the Core Criteria, the firm is not eligible to provide product until 

such a time that corrective and preventative actions are approved by the Contracting Officer, 

implemented and proven effective. 

3.4 Audit Frequency and Status 

 STANDARD - Until four (4) consecutive successfully passed audits are attained, an audit 

must be conducted within 3 months of the previous audit. 

 MONTHLY - If at any time an audit identifies any of the Core Criteria not meeting the 

pass requirements while in the STANDARD phase, auditing will be required to be 

conducted on a monthly basis once corrective and preventative actions have been 

approved by the Contracting Officer, implemented and proven effective. This schedule 

will be for a period of time until four (4) successive audits are found to meet the pass 

requirements noted within Chapter 3 (Core Criteria 1 and 3) and Chapter 4 (Core Criteria 

1 through 7) of the AMI Recommended Animal Handling Guidelines and Audit Guide 

2010 Edition; at which time audits shall be conducted on the STANDARD basis. 

 If four successfully conducted audits are sequentially completed within a one year period 

while in STANDARD auditing phase, the facility may move to a SEMI-ANNUAL audit 

basis. 

 SEMI-ANNUAL - Semi-annual audits may continue until such time that a failed audit is 

reported or a period of greater than six months has elapsed without any audits being 

performed; at which time the audits must resume as described for STANDARD audits. 

4.0 Contracting Officer 

The contracting officer can declare a contractor’s and/or subcontractor’s Animal Handing and 

Welfare Program out of compliance at any time. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION ATTACHMENT IV