AMENDMENT 3 TO 

SUPPLEMENT 507 CANNED 

PINK SALMON, JULY 2011

 APPROVED

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program

Food Safety and Commodity Specification (FSCS) Division

Room 2624 S-Bldg, Phone: (202) 692-0342

 Effective: April 2015

Approved by CMS

Date Issued: 04/01/2015

AMENDMENT 3 TO SUPPLEMENT 507 TO THE AMS MASTER SOLICITATION FOR 

THE PURCHASE OF CANNED PINK SALMON FOR DISTRIBUTION TO CHILD 

NUTRITION AND OTHER FEDERAL FOOD AND NUTRITION ASSISTANCE 

PROGRAMS

This amendment is issued to make the following changes to Supplement 507:

1) All references to the Contracting Officer’s Technical Representative (COTR) are to 

be replaced with “Food Safety and Commodity Specification (FSCS) Division.”

2) Replace Attachment I with the attached Federal Purchase Program Specifications 

(FPPS).

All other terms and conditions remain unchanged.
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR CANNED 

PINK SALMON

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

Room 2628 S-Bldg, Phone: (202) 692-0342

Supersedes: IDCR for Canned Pink Salmon April 2014 – 

changes from previous requirements in blue

Effective: March 2015

Approved by CMS 

Date Issued: 05/01/08

Date Revised: 03/30/14

100 ITEM DESCRIPTION

110 Canned Pink Salmon – Twenty-four (24) 14-3⁄4 ounce cans (immediate 

container) per shipping container. 

200 CHECKLIST OF REQUIREMENTS

201 Product will be produced by facilities operating in accordance with the 

applicable Food and Drug Administrative (FDA) regulations, the U.S. 

Department of Commerce (USDC) Seafood Inspection Program, and the 

current year’s Salmon Control Plan. For information regarding Seafood 

Inspection, see the following web site address: 

http://www.seafood.nmfs.noaa..gov/ 

210 FISH FLESH / PRODUCT CHARACTERISTICS

211 Domestic Origin of Fish Flesh - Only pink salmon produced in the United 

States will be used. United States produced pink salmon must be 

manufactured from pink salmon landed by American flagged vessels, and be 

completely processed in the United States, its territories, possessions, Puerto 

Rico, or the Trust Territories of the Pacific Islands and shall be of the 

following specie and style:

211.1 Specie - Oncorhynchus gorbuscha (pink).

211.2 Style – Regular (skin and bones included).

212 Product Characteristics 

212.1 Color shall be pink to buff.

212.2 Texture shall be moderately firm to slightly soft.

ATTACHMENT I
Approved by CMS

Date Issued: 05/01/08

Date Revised: 03/30/14 2

212.3 Color of oil will be pink to light yellow.

213 Sodium content shall not exceed 270 mg / 63 g basis. 

214 Objectionable Materials – In accordance with 21 CFR 161.170(a)(3), the 

contractor must assure that the salmon product is processed from fish 

prepared by removing the head, gills, and tail, and the viscera, blood, fins, 

and damaged or discolored flesh to the greatest extent practicable in 

accordance with good manufacturing practice. Product accept/reject criteria 

will be in accordance with 50 CFR 260.61.

220 PREPARATION FOR DELIVERY

221 Cans and Cases - Individual cans of salmon will have a net weight of 14-3⁄4

ounces. Twenty-four (24) cans will be unitized to a net weight of 22-1⁄8

pounds.

222 All cans will be unitized into cases by packing into new fiberboard shipping 

containers, placing on fiberboard trays with plastic shrink wrap or plastic 

shrink wrap only. Only one size and style of unitized cases may be offered in 

an individual delivery unit. 

223 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 principal display panel to facilitate certification examinations.

224 Labeling – Both immediate and shipping containers will be labeled to include 

all information required by USDC regulations and the following AMS 

requirements:

224.1 Cans – All cans shall bear a code that is traceable to production 

establishment, production lot and date and back to the source of the 

harvested salmon to ensure compliance with domestic origin requirements. 

224.1.1 All cans of Kosher Pink Salmon must include the registered Kashrut 

certification symbol of the certification agent.

224.2 Shipping Containers1/ – Commercially marked shipping containers will include 

the following information:

224.2.1 Purchase order number.

224.2.2 A traceability code that identifies the processing establishment, production 

date and production lot.

1/The information in Section 224.2 may be printed directly on the shipping container, or printed on labels applied to the 

shipping container.
Approved by CMS

Date Issued: 05/01/08

Date Revised: 03/30/14 3

224.2.3 Nutrition facts panel based on requirements in 21 CFR 101.9 Nutrition 

Labeling of Food.

224.2.4 The appropriate product name and material number listed in the table below 

for each of the items.

Item Material Number

Canned Pink Salmon 110563

Canned Pink Salmon - Kosher 110580

224.2.5 Ingredient declaration (including single ingredient products).

224.2.6 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 ______.

224.2.7 All shipping containers of Kosher Pink Salmon must include the registered

Kashrut certification symbol of the certification agent. 

230 DELIVERED PRODUCT

231 Delivery Unit - Each delivery unit will consist of 1,520 cases with a net weight 

of 33,630 pounds. 

232 Sealing - All products must be delivered to AMS destinations under seal. 

Seals shall be serially numbered, barrier-type and meet the American Society 

for Testing and Materials (ASTM) standards (F-1157-04) and/or the 

International Organization for Standards (ISO) 17712-2010. Seals shall be 

1⁄8th-inch diameter cable, high-security bolt, or equivalent.

300 ACCEPTANCE AND CERTIFICATION

310 The USDC Seafood Inspector shall certify acceptable product and set forth on 

either: 1) a lot inspection certificate, 2) a Certificate of inspection, or 3) a 

Memorandum Report of Inspection, as appropriate, the following:

311 Purchase Order Number.

312 Sales Order Number.

313 Material Number and Material Description.

314 Can (traceability) code(s) and the month and year of production.

315 Count of cases and total projected net weight of product in each lot.

316 Total projected net weight per delivery unit.
Approved by CMS

Date Issued: 05/01/08

Date Revised: 03/30/14 4

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

318 A statement that “Product conforms to the FPPS for Canned Pink Salmon and 

projected net weights certified.”

400 PRODUCT ASSURANCE

401 Facilities used in fulfilling USDA contracts must be operating in accordance 

with all applicable FDA regulations. All canned pink salmon will be produced 

under continuous National Marine Fisheries Service (NMFS) inspection, 

which may include Type I, Integrated Quality Assurance (IQA), HACCP 

Quality Management Program (HACCP-QMP), or Resident Inspector 

Program.

410 WARRANTY AND COMPLAINT RESOLUTION

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

 specification requirements, production plan declarations, and provisions set 

 forth in the Master Solicitation and Supplement.

412 Complaint Resolution – Customer complaint resolution procedures will be 

developed by the contractor. These procedures will include: a point of 

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

replacement or monetary compensation. The procedures will be used to 

resolve product complaints from recipient agencies or AMS.

420 NON-CONFORMING PRODUCT

421 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 FSCS Division of final 

disposition (e.g., diverted to commercial production, cooked or destroyed).