USDA

~

Agricultural

Marketing

Service

1400 Independence Avenue, SW

Room 3932-5, STOP0256

Washington, DC 20250-0201

August 2012

AMENDMENT NO.1

SUPPLEMENT 404 TO AMS MASTER SOLICITATION

PURCHASE OF COOKED BEEF AND PORK PRODUCTS

FOR DISTRIBUTION TO

FEDERAL FOOD AND NUTRITION PROGRAMS

This document amends Supplement 404, in order to 1) replace Exhibit A, Checklist and References to

Applicable Bid and Contract Provisions, 2) replace Attachment I, Item Description and Checklist of

Requirements (IDCR) for Cooked Pork Items, and 3) replace Attachment II, Item Description and

Checklist of Requirements for Cooked Beef Items.

Details are as follows:

1) Replace Exhibit A with the attached version, dated August 2012.

2) Replace Attachment I, Item Description and Checklist of Requirements (IDCR) for Cooked Pork

Items with the attached version, dated August 2012.

3) Replace Attachment II, Item Description and Checklist of Requirements (IDCR) for Cooked Beef

Items with the attached version, dated August 2012.

~

L~/u/)j,u-r.~fL

~\\-sDirector

~ Commodity Procurement Division

Agricultural Marketing Service

Attachments
1400 Independence Avenue, SW

Room 3932-S, STOP 0256

Washington, DC 20250-0201

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A

DATED AUGUST 2012

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/State 

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., 

5 lb., or 2 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., 

5 lb., or 2 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 PKG4/10 LB

100149 10 lb., 8 lb., 

5 lb., or 2 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., 

5 lb., or 2 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 
1400 Independence Avenue, SW

Room 3932-S, STOP 0256

Washington, DC 20250-0201

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A

DATED AUGUST 2012

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., 

5 lb., or 2 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 PKG-4/10 

LB

100144 10 lb., 8 lb., 

5 lb., or 2 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 PKG4/10 LB

100143 10 lb., 8 lb., 

5 lb., or 2 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., 

5 lb., or 2 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., 

5 lb., or 2 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., 

5 lb., or 2 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 
1400 Independence Avenue, SW

Room 3932-S, STOP 0256

Washington, DC 20250-0201

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A

DATED AUGUST 2012

PAGE 3 OF 3

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

BEEF SPP 

PATTY 

HOMESTYLE 

CKD CTN-40 

LB

100130 10 lb., 8 lb., 

5 lb., or 2 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., 

5 lb., or 2 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 PKG-4/10 

LB

110264 10 lb., 8 lb., 

5 lb., or 2 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 
Approved by ________ KP 

Date Issued: 01/01/10 

Date Revised: 08/16/12

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: August 2012
Approved by _______ KP 

Date Issued: 01/01/10 

Date Revised: 08/16/12 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, eight (8) 5-pound, or twenty (20) 

2-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. 
Approved by _______ KP 

Date Issued: 01/01/10 

Date Revised: 08/16/12 3

c) Raw Material Type1/ – 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 Trimmings2/ 

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

solicitation. 

1/One, two, or all of these types may be represented in the contractor’s technical proposal. 2/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. 
Approved by _______ KP 

Date Issued: 01/01/10 

Date Revised: 08/16/12 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. 
Approved by _______ KP 

Date Issued: 01/01/10 

Date Revised: 08/16/12 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 basis 

((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 contractor’s technical 

proposal and must be included on the immediate container and/or in the shipping 

container (e.g. flyer, included on the package label, etc.) as specified for a particular 

packing orientation discussed in Section II.E.2.a.(4) below. Finished product will be

processed so that the end-user may prepare them in a conventional or microwave type 

oven for serving. 
Approved by _______ KP 

Date Issued: 01/01/10 

Date Revised: 08/16/12 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) Packing3/ – Four (4) 10-pound, five (5) 8-pound, eight (8) 5-pound, or twenty (20) 

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

weight) shipping container. 

3/The contracting officer will designate the packaging orientation permitted for each solicitation. 

2. LABELING4/

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. 

(4) For the twenty (20) 2-pound packing orientation, the heating instructions 

must be included on the immediate container. The heating instructions for 

the four (4) 10-pound, five (5) 8-pound and eight (8) 5-pound packing 

orientations must be included in/on the shipping container and/or on the 

immediate container. 

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. 
Approved by _______ KP 

Date Issued: 01/01/10 

Date Revised: 08/16/12 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 ______. 

4/All labeling illustrations must be provided. 

3. CLOSURE 

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

used, the initial closure (usually the bottom of container) shall be secured by the 

gluing or taping method. 

4. 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. 
Approved by _______ KP 

Date Issued: 01/01/10 

Date Revised: 08/16/12 8

2. TEMPERATURE 

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

3. SEALING 

All product 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). 
Approved by_________ KP 

Date Issued: 02/01/10 

Date Revised: 08/16/12

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: August 2012
Approved by_________ KP 

Date Issued: 02/01/10 

Date Revised: 08/16/12 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, eight (8) 5-pound, or twenty (20) 2-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. 

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

harvesting process. 
Approved by_________ KP 

Date Issued: 02/01/10 

Date Revised: 08/16/12 3

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. 

 (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. 
Approved by_________ KP 

Date Issued: 02/01/10 

Date Revised: 08/16/12 4

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. 

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. 
Approved by_________ KP 

Date Issued: 02/01/10 

Date Revised: 08/16/12 5

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. 

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)). 
Approved by_________ KP 

Date Issued: 02/01/10 

Date Revised: 08/16/12 6

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 contractor’s technical 

proposal and must be included on the immediate container and/or in the shipping 

container (e.g. flyer, included on the package label, etc.) as specified for a particular 

packing orientation discussed in Section II.E.2.a.(4) below. Finished product will be

processed so that the end-user may prepare them in a conventional or microwave type 

oven for serving. 

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) Packing1/ – Four (4) 10-pound, five (5) 8-pound, eight (8) 5-pound, or twenty (20) 

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

weight) shipping container. 

1/The contracting officer will designate the packaging orientation permitted for each solicitation. 

2. LABELING2/

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. 
Approved by_________ KP 

Date Issued: 02/01/10 

Date Revised: 08/16/12 7

(4) For the twenty (20) 2-pound packing orientation, the heating instructions 

must be included on the immediate container. The heating instructions for 

the four (4) 10-pound, five (5) 8-pound and eight (8) 5-pound packing 

orientations must be included in/on the shipping container and/or on the 

immediate container. 

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 

(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 ______. 

2/All labeling illustrations must be provided. 

3. CLOSURE 

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

used, the initial closure (usually the bottom of container) shall be secured by the 

gluing or taping method. 
Approved by_________ KP 

Date Issued: 02/01/10 

Date Revised: 08/16/12 8

4. 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. 

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).