Approved by CMS

Date Issued: 06/10/11

Date Revised: 08/03/17

SUPPLEMENT 303 TO THE 

AMS MASTER SOLICITATION

FOR PURCHASE OF HAM, 

BONELESS, FULLY-COOKED, 

WATER-ADDED FOR 

DISTRIBUTION TO FEDERAL 

FOOD AND NUTRITION 

ASSISTANCE PROGRAMS

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

Supersedes: Supplement 303 March 2017 – Changes 

from previous requirements in blue

 

Effective: August 2017

100 OVERVIEW

110 This document provides additional program requirements for the purchase of Ham, 

Boneless, Fully-Cooked, Water-Added Items by the Department of Agriculture (USDA),

including the applicable Federal Purchase Program Specification (FPPS) (Exhibit A and 

A1).

200 INSTRUCTIONS TO POTENTIAL SUPPLIERS

210 The Ham, Boneless, Fully-Cooked, Water-Added Items shall be purchased on a competitive

bid basis from qualified suppliers who have met the requirements described in this Section. 

Interested suppliers may submit sample(s) and a technical proposal at any time during the 

purchase program. Suppliers should allow 10 working days, from USDA’s receipt of the

product sample(s) and technical proposal for notification of evaluation results. A supplier is 

deemed eligible upon notification of approval of the sample(s) and technical proposal by the 

FSCS Division.

220 Submission of sample(s) and a technical proposal is not binding on USDA. Actual 

purchases shall be described in the AMS Master Solicitation for Commodity Procurements 

and Solicitations.

230 Documentation Requirements

231 Technical Proposal Requirement

231.1 Include a detailed description of the Ham, Boneless, Fully-Cooked, Water-Added Items 

offered and each of the production steps that are taken to meet or exceed the minimum 

product requirements set forth in the FPPS. (Plan/Do)

231.2 Describe all the quality assurance methods used to verify conformance to all requirements. 
Approved by CMS

Date Issued: 06/10/11

Date Revised: 08/03/17

This shall 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)

231.3 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)

231.4 The technical proposal shall follow the format as shown in Exhibit C. Technical proposals 

should be brief and concise.

231.5 The technical proposal shall be preceded by the following, as required by the template:

231.5.1 Table of Contents listing the major areas as they appear in the technical proposal; and

231.5.2 List of attachments, forms provided with the technical proposal, if appropriate with the 

applicable document name and reference number.

232 The FSCS Division shall review each technical proposal to determine if the proposal is 

adequate and shall notify the supplier of the status of its technical proposal and its 

eligibility to bid.

233. Animal Welfare Requirements

233.1 All contractors and subcontractors shall meet the animal handling and welfare requirements 

set forth in the Federal Purchase Program Specification (FPPS) For Animal Handling and 

Welfare, effective August 2017 (Exhibit B).

300 INSTRUCTIONS FOR SUBMISSION OF TECHNICAL PROPOSAL

310 The following procedures establish the acceptable minimum requirements for the 

format and content of the technical proposal:

310.1 The Government has provided a technical proposal format which is to be used in preparing 

the technical proposal (see Exhibit C). The supplier shall submit the technical proposal as

an email file attachment to AMS (Darin.Doerscher@ams.usda.gov and 

Steve.Whisenant@ams.usda.gov). The technical proposal shall be saved in a non-portable 

document file format (not PDF; e.g., Microsoft Word). The technical proposal shall be 

submitted in its entirety. If the file size of the technical proposal is too large to send in a single

email, it may be divided and sent in multiple emails (i.e., Part 1, Part 2, Part 3, etc.). The

collection of attachments and appendices may be submitted as a separate document as well.

310.2. The technical proposal shall be submitted by an authorized agent of the company.

310.3 While it is not the desire of the Government to penalize an offeror for non-compliance 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 shall not be required to search other subsections or sections of the 

offeror’s technical proposal for information requested in the evaluation.
Approved by CMS

Date Issued: 06/10/11

Date Revised: 08/03/17

320 Technical Proposal Revisions

321 Changes to a supplier’s technical proposal may be submitted at any time or at the request of 

the FSCS Division. All technical proposal revisions shall meet the following criteria:

321.1 Any changes to a technical proposal made by the supplier after its initial submittal shall be 

accomplished by submitting an entire technical proposal. A cover letter shall be submitted 

with the changes identified and an explanation of the need for the change. The supplier

shall include the revision date and the appropriate page number(s).

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

strikeouts.

400 QUALITY ASSESSMENT (QA) DIVISION

410 Once a supplier is notified by the FSCS Division that the technical proposal meets the 

applicable criteria, the QA Division shall contact the supplier to set up a pre-award onsite 

capability assessment audit 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.

420 Pre-Award Onsite Capability Assessment Audit

421 Food Defense Assessment

421.1 The QA Division shall conduct a food defense audit that shall include, but is not limited to, a 

thorough evaluation of the potential contractors’ and subcontractors’ food defense plan. 

Documentation shall support the contractor’s or subcontractor’s food defense plan. If the 

report demonstrates that the food defense plan is inadequate, the applicant shall be 

notified by the Commodity Procurement Staff (CPS) that it is ineligible to bid. The applicant 

shall have an opportunity to correct identified deficiencies, modify its food defense plan and

contact QAD. Eligibility shall depend on whether the modifications demonstrate 

compliance with its food defense plan.

422 Documentation shall support:

422.1 the production of Ham, Boneless, Fully-Cooked, Water-Added Items that complies with the 

applicable specification and the potential contractor’s approved technical proposal, and

422.2 the contractor’s or subcontractor’s food defense plan. In addition, the audit shall consist of 

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

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

423 Upon completion of the onsite capability assessment, the auditor shall provide either a 

verbal or email notification of the audit findings to the FSCS Division to determine (based 

on the audit findings), supplier eligibility to bid. Supplier shall be notified by the FSCS 

Division and the official final report shall be sent once released from the QA Division.
Approved by CMS

Date Issued: 06/10/11

Date Revised: 08/03/17

423.1 If the audit findings demonstrate that the process or food defense plan is inadequate, the 

applicant shall be notified by CPS that it is ineligible to bid. The supplier shall have an 

opportunity to correct identified deficiencies, modify its process, and/or technical proposal, 

and resubmit to FSCS Division for further consideration.

423.2 Eligibility shall depend on whether the modifications demonstrate that:

423.2.1 the process is capable of delivering Ham, Boneless, Fully-Cooked, Water-Added Items in 

compliance with the FPPS,

423.2.2 the supplier is in compliance with its food defense plan,

423.2.3 includes the applicable assessment by USDA, and 

423.2.4 the supplier complies with other applicable contractual requirements.

430 Post-Award Assessment Audit

431 Eligible suppliers who receive contracts shall have their documented food defense plan, 

technical proposal, and supporting documentation readily available for review by AMS 

agents. Records may be maintained on hard copy or electronic media. However, records 

maintained as electronic media shall be made available in printed form immediately upon 

request by AMS agents.

432 The QA Division shall 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 shall be conducted as determined by the FSCS Division, 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 FSCS Division, more 

frequent audits may be conducted when audit deficiencies are detected.

440 Post-Award Actions

441 Any deviation from contractual requirements shall be immediately reported by the 

contractor to the Contracting Officer and FSCS Division. The Contracting Officer shall

notify the contractor regarding eligibility to continue to participate as a contractor.

442 The contractor shall assure that the delivered product complies with the provisions of the 

FPPS, the applicable assessment by USDA, and the contractor’s technical proposal 

approved by the FSCS Division.

450 The cost of all audit, product monitoring, and certification services performed by the AMS 

agents shall be borne by the contractor. This includes, but is not limited to, audits, 

examinations, supervision, official documentation, and related services.

460 For questions concerning charges and the availability of AMS agents, contact USDA/AMS,

LPS Program’s QA Division field office or the Director of the QA Division, LPS Program,

AMS, USDA, Room 3953-S, STOP 0258, 1400 Independence Avenue, SW, Washington, 

DC 20250-0258, telephone (202) 720-3271.
Approved by CMS

Date Issued: 06/10/11

Date Revised: 08/03/17

500 DOMESTIC ORIGIN CERTIFICATION CLAUSE

510 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 shall be shipped in containers labeled as “Domestic Only 

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

shall contain the statement “Domestic Only Product.”

600 CERTIFICATE OF CONFORMANCE (COC)

610 In addition to the referenced payment documents required in the Master Solicitation,

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

700 CONTRACTOR CHECKLOADING

710 The contractor shall perform checkloading examinations as described in the FPPS at 

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

that includes all of the following information:

710.1 Purchase Order Number,

710.2 Sales Order and Sales Order Item Number,

710.3 Name of product,

610.4 Shipping Date,

710.5 Production lot number(s) and date each lot was produced,

710.6 Count of shipping containers and total projected net weight in each production lot,

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

applicable

710.8 Contractor certification that product conforms with the FPPS,

710.9 Count and projected net weight verified, and

710.10 Signature of company official responsible for checkloading.

800 EXHIBITS
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR HAM PRODUCTS, 

CURED, BONELESS, 

FULLY COOKED, FROZEN 

OR CHILLED

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: FPPS for Ham Products, Cured, Boneless, Fully 

Cooked, Frozen or Chilled May 2016 – changes from previous 

requirements in blue

Effective: July 2017

Approved by CMS 

Date Issued: 03/01/09

Date Revised: 07/17/17

100 ITEM DESCRIPTION 

110 Bulk Ham, Cured, Boneless, Fully-Cooked, Water Added, Frozen or Chilled – 

For material numbers 100184 and 100186, four 10-pound hams shall be snugly

packed into shipping containers to a net weight of 40 pounds. For material 

number 100182, twelve 3-pound hams shall be snugly packed into a shipping 

container to a net weight of 36 pounds. The bulk packaged hams shall be 

round or oval shaped and have a diameter of 4.0 to 4.5 inches. 

120 Sliced Ham, Cured, Boneless, Fully-Cooked, Water Added, Frozen –Thinly 

sliced (not shaved) ham (material numbers 100187 and 100891) shall be 

shingle layered and packaged. For material number 100187, eight 5-pound 

packages shall be snugly packed into shipping containers to a net weight of 40 

pounds. For material number 100891, twenty 2-pound packages shall be 

snugly packed into shipping containers to a net weight of 40 pounds. The full 

intact slices shall be round or oval shaped with a diameter of 4.0 to 4.5 inches, 

or square shaped with dimensions of 4.0 X 4.0 or 4.0 X 6.0 inches. 

130 Items described in Sections 110 and 120 shall be 97 percent fat free 

(3 percent fat), minimum Protein Fat Free (PFF) value of 17.0 percent, and 

have a whole muscle appearance (not ground or chopped), uniform color 

(slightly two tone color is permissible), no spongy (porous texture) appearance 

(after thawing of frozen ham). 

140 Diced Ham, Cured, Boneless, Fully-Cooked, Frozen – The product shall be 97 

percent fat-free and have a minimum PFF value of 15.0 percent. This item 

(material number 100188) is recommended for use as a topping for pizza, 

salads, omelets and as a component for soups, stews, and casseroles. Eight 

5-pound packages shall be snugly packed into shipping containers to a net 

weight of 40 pounds. The dices shall be 0.5-inch cubes and may be made 

from ground or chopped and formed ham.

SUPPLEMENT 303 TO AMS MASTER SOLICITATION EXHIBIT A
Approved by CMS

Date Issued: 03/01/09

Date Revised: 07/17/17 2

200 CHECKLIST OF REQUIREMENTS

210 All items shall be produced in accordance with Food Safety and Inspection 

Service (FSIS) regulations and the AMS Checklist of Requirements listed 

below. 

300 MATERIALS

310 The contractor’s technical proposal shall include procedures to address 

conformance with the following material requirements.

320 MEAT COMPONENT

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

hog carcass) shall be the only meat component allowed. Pork derived from 

boars is not permissible.

322 Domestic Origin of Meat Component – All sows and/or hogs shall originate 

from U.S. produced livestock as defined in the Master Solicitation for 

Commodity Procurements and Supplement.

323 Harvesting (Slaughtering) – All sows and/or hogs shall be harvested in facilities 

that comply with the following requirements:

323.1 Humane Handling – All sows and/or hogs shall be humanely handled in 

accordance with all applicable FSIS regulations and AMS requirements. 

323.2 Non-Ambulatory Disabled Animals – Meat from carcasses of non-ambulatory 

disabled livestock shall not be included in USDA Purchase Programs.

324 Boneless Pork Legs – Hams shall be derived from boneless pork legs that 

comply with the following requirements:

324.1 Traceability – Contractors are responsible for providing sufficient product 

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

each lot of product.

324.2 Handling – All boneless pork legs shall be maintained in excellent condition. 

The contractor’s technical proposal shall include detailed production scheduling 

with time and temperature controls necessary to maintain excellent condition of 

the boneless pork legs.

324.3 Fresh Chilled Only – Meat shall be derived from fresh chilled boneless pork 

legs. Previously frozen boneless pork legs cannot be used.

324.4 Uniform Color – To the extent possible, pork leg muscles should be sorted for 

color uniformity.
Approved by CMS

Date Issued: 03/01/09

Date Revised: 07/17/17 3

324.5 Lean Quality – The pork leg muscles shall not exhibit any evidence of pale, 

soft, and/or exudative conditions.

324.6 Shanks and Inner Shanks – If used, shanks and inner shanks shall be ground, 

emulsified, or otherwise reduced in size.

324.7 Objectionable Materials – Pork legs shall be free of bones, cartilages, skins, 

spinal cord, and foreign materials.

324.8 Ground Meat – Pork leg trimmings (including shank meat and rework) that are

ground, emulsified, or otherwise reduced in size cannot exceed 7.0 percent of 

the meat component.

324.9 Rework - If used, rework shall be derived from finished ham product intended 

for delivery to USDA, not be associated with any positive pathogen test and be 

included as a component of the ground meat (see Section 324.8) while not 

exceeding a level of 2 percent based on finished product weight.

325 Mechanical Separation - Pork that is mechanically separated from bone with 

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

is not allowed.

330 NON-MEAT COMPONENTS

331 All non-meat components shall be listed in the ingredient statements.

332 Domestic Origin – Significant ingredients (more than 1.0 percent) shall be 

derived from U.S. produced products.

333 Product Formula – The production formula shall include water, dextrose, salt, 

sodium phosphate, antimicrobial agent(s) and sodium nitrite. Sodium 

erythorbate, and/or sodium ascorbate, may be used.

334 Ingredient Limitations – The ingredients in the product formula shall comply 

with the amounts as listed:

334.1 Material Number 100182:

334.1.1 Dextrose – No more than 3.0 percent

334.1.2 Salt – No more than 2.5 percent

334.1.3 Sodium Phosphate – No more than 0.5 percent

334.2 Material Numbers 100184, 100186, 100187, 100188 and 100891

334.2.1 The product formulation(s) shall be developed such that the prescribed finished 

product limitations (see Sections 500 - 561) are met.
Approved by CMS

Date Issued: 03/01/09

Date Revised: 07/17/17 4

335 Binder Agent – Binder agents such as carrageenan and modified food starch 

may be used.

336 The following non-meat ingredients shall be precluded from use in the 

formulation:

336.1 MSG – Monosodium Glutamate (MSG).

336.2 Soy Protein Products (SPP).

336.3 Gluten-containing ingredients.

400 PROCESSING

410 PROCESSING DATE 

411 Ham products, as delivered to AMS destinations, shall be processed no more 

than 60 days prior to shipment.

420 CASING DIAMETER / DIMENSION

421 Bulk Packaged Ham - All bulk packaged hams shall 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. Ham then may be pressed.

422 Sliced and Diced Packaged Ham - All sliced and diced packaged hams shall

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 or square shaped 

with dimensions of 4X4 or 4X6 inches. Ham then may be sliced or diced and 

repackaged (see Section 712.2).

430 PRODUCT COOKING

431 Ham shall be fully cooked in accordance with FSIS regulations.

440 METAL DETECTION

441 All hams shall 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 shall be identified and 

described.

500 FINISHED PRODUCT LIMITATIONS

510 Fat and protein-fat-free label declarations shall comply with FSIS labeling 

regulations. 
Approved by CMS

Date Issued: 03/01/09

Date Revised: 07/17/17 5

520 FAT

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

content to be 3.0 percent or less. The contractor shall use a Statistical Process 

Control (SPC) program to analyze fat test results. The SPC Upper 

Specification Limit (USL) is 3.6 percent fat. The average test results of each 

production lot exceeding the USL shall not be allowed delivery to USDA. For 

the purpose of this section, a lot cannot exceed one day’s production. 

530 PROTEIN FAT FREE (PFF)

531 The contractor shall target its production to maintain the PFF values as 

specified with the item description. 

540 SODIUM

541 Material Number 100182:

541.1 The product formulation shall be developed such that the prescribed 

ingredient limitations (see Section 334.1) are met.

542 Material Numbers 100184, 100186, 100187, 100188 and 100891:

542.1 The sodium level shall not exceed 650 mg per 100 g serving.

542.2 ((Declared Sodium Level (mg) X 100) ÷ Declared Serving Size (g; reference

amount customarily consumed) ≤ 650))

550 MICROBIAL

551 Contractor shall have a documented plan to comply with the latest FSIS 

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

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

delivery to USDA.

560 PHYSICAL CHARACTERISTICS

561 Since one or more freeze/thaw cycles shall cause moisture loss and affect 

quality, hams shall not appear spongy or porous in texture after freezing and 

thawing. Diced hams shall be processed to minimize ‘clumping’ so that product

is easily removed from bags by the end user without completely thawing.

600 STATE OF REFRIGERATION

610 Hams shall comply with the following holding time and temperature 

requirements:
Approved by CMS

Date Issued: 03/01/09

Date Revised: 07/17/17 6

620 HOLDING TIME 

621 Frozen Ham Products – After processing, ham destined for freezing shall be 

refrigerated for a minimum of 24 hours. The diced ham shall be frozen in a 

manner to minimize ‘clumping’ after freezing.

630 HOLDING TEMPERATURE 

631 Frozen Hams (material numbers 100184, 100182, 100187, 100188, 100891) –

Hams destined for freezing shall have an internal temperature not to exceed 

40°F prior to placement in the freezer.

632 Chilled Hams (material number 100186) – Chilled hams shall be maintained at 

a temperature of not less than 28°F (2.2°C) or higher than 40°F (4.4°C).

640 72 HOURS TEMPERATURE 

641 Frozen hams shall be 0°F or below within 72 hours after placement into the 

freezer.

700 PREPARATION FOR DELIVERY

710 PACKAGING 

711 Package – All bulk packaged hams shall be stuffed and processed within poly 

"cook-n-ship" high oxygen and high moisture barrier casings. Sliced, shingle 

layered hams and diced hams shall be packaged into bags or thermoformed 

packaging and vacuum sealed. All packages shall be closed by heat seal or 

metal clips. 

712 Package Net Weight

712.1 Bulk Ham – For material number 100182, ham shall be packaged into casings 

to a net weight of 3 pounds. For material numbers 100184 and 100186, ham 

shall be packaged into casings to a net weight of 10 pounds. 

712.2 Sliced and Diced Hams – For material numbers 100187 and 100188, ham 

product shall be vacuum packaged or thermoformed vacuum packaged to a 

net weight of 5 pounds. For material number 100891, ham product shall be 

vacuum packaged or thermoformed vacuum packaged to a net weight of 

2 pounds.

720 PACKING

721 Bulk Ham – For material number 100182, twelve, 3-pound hams shall be 

snugly packed into a new shipping container to a net weight of 36 pounds. For 

material numbers 100184 and 100186, four 10-pound hams shall be snugly 

packed into a new shipping container to a net weight of 40 pounds.
Approved by CMS

Date Issued: 03/01/09

Date Revised: 07/17/17 7

722 Sliced or Diced Hams – For material numbers 100187 and 100188, eight 

5-pound packages shall be snugly packed into a new shipping container to a 

net weight of 40 pounds. For material number 100891, twenty 2-pound 

packages shall be snugly packed into a new shipping container to a net weight 

of 40 pounds. 

730 LABELING1/

731 The shipping containers shall be in compliance with the National Motor Freight 

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

immediate (packaging material) and shipping containers shall be labeled to 

include all information required by FSIS regulations.

732 10-Pound Ham, 5-Pound Sliced and Diced Hams Immediate Container Labels 

(casings or package) – Each immediate container is required to have a 

traceability code that is traced back to establishment number, production lot, 

and date.

733 3-Pound Ham and 2-Pound Sliced Immediate Container Label (casings or 

package) – Each immediate container shall contain the following information:

733.1 A traceability code that is traced back to establishment number, production lot, 

and date.

733.2 A “Best-If-Used-By” date that is 180 calendar days from the date of production.

733.3 Nutrition facts panel based on actual nutritional analysis of the product.

734 Shipping Container Label – Shipping containers shall contain the following 

information: 

734.1 USDA shield at least 2 inches high and appearing on the top of the container or 

on the principal display panel.

734.2 Appropriate purchase order number.

734.3 A traceability code that is traced back to establishment number, production lot, 

and date.

1/All labeling illustrations shall be provided in the contractor’s technical proposal.
Approved by CMS

Date Issued: 03/01/09

Date Revised: 07/17/17 8

734.4 Ingredient declaration.

734.5 A nutrition facts panel based on actual nutritional analysis of the product.

734.6 10-Pound Ham, 5-Pound Sliced and Diced Hams shipping containers shall 

have the statement “for institutional use only”.

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

each of the items.

Item Material Number

10 lb. Bulk Ham, Cured, Boneless, Fully Cooked, 

Water Added, Frozen 100184

10 lb. Bulk Ham, Cured, Boneless, Fully Cooked, 

Water Added, Chilled 100186

3 lb. Bulk Ham, Cured, Boneless, Fully Cooked, 

Water Added, Frozen 100182

5 lb. Sliced Ham, Cured, Boneless, Fully Cooked, 

Water Added, Frozen 100187

5 lb. Diced Ham, Cured, Boneless, Fully Cooked, 

Frozen 100188

2 lb. Sliced Ham, Cured, Boneless, Fully Cooked, 

Water Added, Frozen 100891

734.8 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 ______.

740 CLOSURE

741 Shipping containers shall 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.

750 PALLETIZED UNIT LOADS

751 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 

principal display panel to facilitate certification examinations.
Approved by CMS

Date Issued: 03/01/09

Date Revised: 07/17/17 9

800 DELIVERY UNIT

810 The delivery units for each of the following respective material numbers are as 

follows:

820 MATERIAL NUMBERS 100184, 100186, 100187, 100188, 100891

821 Each delivery shall consist of 1,000 shipping containers with a net weight of 

40,000 pounds.

830 MATERIAL NUMBER 100182

831 Each delivery shall consist of 1,000 shipping containers with a net weight of 

35,940 - 36,000 pounds.

900 DELIVERED PRODUCT

910 SIZE AND STYLE OF CONTAINER

911 Only one size and style of immediate (casings) and shipping containers shall

be offered in an individual shipping unit.

920 TEMPERATURE

921 Chilled Ham Temperature – Chilled ham shall be delivered at a temperature of 

not less than 28°F (2.2°C) or greater than 40°F (4.4°C).

922 Frozen Ham Temperature – All products shall be frozen and shall not exceed 

0°F (-17.8°C) at the time of shipment and delivery. 

930 SEALING

931 All products shall 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, highsecurity bolt, or equivalent.

1000 PRODUCT ASSURANCE

1010 WARRANTY AND COMPLAINT RESOLUTION

1011 Warranty – The contractor shall guarantee that the product complies with all 

contractual requirements required of this Supplement.

1012 Complaint Resolution – The contractor’s technical proposal shall 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).
Approved by CMS

Date Issued: 03/01/09

Date Revised: 07/17/17 10

1020 NON-CONFORMING PRODUCT

1021 The contractor shall include a plan and supporting documentation to assure 

that non-conforming product is not delivered under USDA contracts. The plan 

shall address 1) control and segregation of non-conforming product, 2) removal 

of any USDA markings, and 3) disposition of non-conforming product, including 

vendor documentation of final disposition (e.g., diverted to cooked product or 

destroyed).

1030 CONTRACTOR CHECKLOADING

1031 Contractor shall perform checkloading examinations at the time of shipment 

and issue a contractor’s certificate to accompany each shipment that includes 

all of the following information:

1031.1 Purchase Order Number/Purchase Order Line Item Number;

1031.2 Sales Order Number/Sales Order Line Item Number;

1031.3 Destination of shipment;

1031.4 Name of Product and applicable Material Number;

1031.5 Shipping Date;

1301.6 Production lot number(s) and date each lot was produced along with shipping

container and immediate container code(s) and the code used that provides

traceability to establishment number, production lot and date;

1301.7 Count of shipping containers and total projected net weight in each production 

lot;

1031.8 Identity of car or truck (car numbers and letters, seals, truck license, etc.) as

applicable;

1301.9 Contractor certification that product conforms with the applicable specification

(FPPS-HP-2017);

1031.10 Count and projected net weight verified and;

1301.11 Signature of company official responsible for checkloading.
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR SMOKED PIT 

HAM, CURED, BONELESS, 

FULLY COOKED, WATERADDED, FROZEN

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

Effective: July 2017

Approved by________CMS 

Date Issued: 07/20/17

Date Revised: N/A

100 ITEM DESCRIPTION 

110 Smoked Pit Ham, Cured, Boneless, Fully Cooked, Water-Added, Frozen – For 

this item, six (6) hams (5.0 ± 0.5 lbs. each) shall be packed per shipping 

container with a catch weight range of 30 ± 2 lbs. Additionally, these hams shall 

be 94.0 percent fat free (6.0 percent fat), have a minimum Protein Fat Free 

(PFF) value of 17.0 percent, have a whole muscle appearance with uniform, 

cured color (no two-toning), minimal fat pockets, and exhibit a firm, non-porous 

texture post thawing. The exterior shall be tear drop in shape, netting imprinted

(e.g. honeycomb) and display a rich mahogany color, typical of smoked ham

products. 

200 CHECKLIST OF REQUIREMENTS

210 All items shall be produced in accordance with Food Safety and Inspection 

Service (FSIS) regulations and the AMS Checklist of Requirements listed 

below. 

300 MATERIALS

310 The contractor’s technical proposal shall include procedures to address 

conformance with the following material requirements.

320 MEAT COMPONENT

321 Pork leg insides (Semimembranosus), knuckles (Tensor fasciae latae & 

Quadriceps group) and/or outsides (Biceps femoris & Semitendinosus) of the 

sow and/or hog carcass shall be the only meat components allowed. Pork 

derived from boars is not permissible.

322 Domestic Origin of Meat Component – All sows and/or hogs shall originate 

from U.S. produced livestock as defined in the Master Solicitation for 

Commodity Procurements and this Supplement.

SUPPLEMENT 303 TO AMS MASTER SOLICITATION EXHIBIT A1
Approved by________CMS

Date Issued: 07/20/17

Date Revised: N/A 2

323 Harvesting (Slaughtering) – All sows and/or hogs shall be harvested in facilities 

that comply with the following requirements:

323.1 Humane Handling – All sows and/or hogs shall be humanely handled in 

accordance with all applicable FSIS regulations and AMS requirements. 

323.2 Non-Ambulatory Disabled Animals – Meat from carcasses of non-ambulatory 

disabled livestock shall not be included in USDA Purchase Programs.

324 Pork Leg Insides/Knuckles/Outsides – Hams shall be derived from pork leg 

insides, knuckles and/or outsides that comply with the following requirements:

324.1 Traceability – The contractor is responsible for providing sufficient product 

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

each lot of product.

324.2 Handling – All pork leg insides, knuckles and/or outsides shall be maintained in 

excellent condition. The contractor’s technical proposal shall include detailed 

production scheduling with time and temperature controls necessary to 

maintain excellent condition of the pork leg insides, knuckles and/or outsides.

324.3 Fresh Chilled Only – Hams shall be derived from fresh chilled pork leg insides, 

knuckles and/or outsides. Previously frozen pork leg insides, knuckles and/or 

outsides cannot be used.

324.4 Lean Quality – The pork leg insides, knuckles and/or outsides shall not exhibit 

any evidence of pale, soft, and/or exudative conditions.

324.5 Uniform Color – Pork leg insides, knuckles and/or outsides shall be sorted for 

color uniformity to preclude two-toning in the finished product.

324.6 Objectionable Materials – Pork leg insides, knuckles and/or outsides shall be 

free of skin, bone, cartilage, organ tissue, significant glandular tissue, heavy 

connective tissue and foreign materials.

325 Mechanical Separation – Meat that is mechanically separated from bone with 

automatic deboning systems and/or advanced lean (meat) recovery (AMR) 

systems shall not be allowed.

330 NON-MEAT COMPONENTS

331 All non-meat components shall be listed in the ingredient statements.

332 Domestic Origin – Significant ingredients (more than 1 percent) shall be 

derived from U.S. produced products.
Approved by________CMS

Date Issued: 07/20/17

Date Revised: N/A 3

333 Product Formula – The product formula shall include water, dextrose, salt, 

sodium phosphate, antimicrobial agent(s) and sodium nitrite. Sodium 

erythorbate, and/or sodium ascorbate, may be used.

334 The following non-meat ingredients shall be precluded from use in the 

formulation:

334.1 Monosodium Glutamate (MSG).

334.2 Soy Protein Products (SPP).

334.3 Gluten-containing ingredients.

400 PROCESSING

410 PROCESSING DATE 

411 Ham products, as delivered to AMS destinations, shall be processed no more 

than 60 days prior to shipment.

420 PRODUCT COOKING

421 Hams shall be fully cooked and smoked in accordance with FSIS regulations.

The use of natural wood smoking and/or liquid smoke may be used to achieve 

the appropriate standard of identity (“Smoked”).

430 METAL DETECTION

431 All hams shall 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 shall be identified and 

described.

500 FINISHED PRODUCT LIMITATIONS

510 Fat and protein fat free label declarations shall comply with FSIS labeling 

regulations. 

520 FAT

521 The fat content of the finished product will not exceed six (6.0) percent.

522 Percent Fat = (Total Fat / Serving Size) x 100.
Approved by________CMS

Date Issued: 07/20/17

Date Revised: N/A 4

530 PFF

531 The contractor shall target its production to maintain a minimum PFF value of 

17.0 percent.

532 Percent PFF = (Percent Protein / (100 – Percent Fat)) X 100.

540 SODIUM

541 Sodium level shall not exceed 750 mg per 100 g.

542 ((Declared Sodium Level (mg) X 100) ÷ Declared Serving Size (grams –

reference amount customarily consumed (racc)) < 750).

550 MICROBIAL

551 Contractor shall have a documented plan to comply with the latest FSIS 

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

Product tested positive for any pathogen shall not be allowed delivery to USDA.

600 STATE OF REFRIGERATION

610 Hams shall comply with the following holding time and temperature 

requirements:

620 HOLDING TIME 

621 After processing, hams shall be refrigerated for a minimum of eight (8) hours. 

630 HOLDING TEMPERATURE 

631 Hams shall have an internal temperature not to exceed 40°F prior to placement 

in the freezer.

640 72 HOURS TEMPERATURE 

641 Hams shall be 0°F or below within 72 hours after placement into the freezer.

700 PREPARATION FOR DELIVERY

710 PACKAGING

711 Individual hams (5.0 ± 0.5 lbs. each) shall have the netting removed and be 

vacuum packaged.

720 PACKING

721 Six (6) hams (5.0 ± 0.5 lbs. each) shall be packed per shipping container with a 

catch weight of 30 ± 2 lbs.
Approved by________CMS

Date Issued: 07/20/17

Date Revised: N/A 5

730 LABELING1/, 2/

731 The shipping containers shall be in compliance with the National Motor Freight 

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

immediate (packaging material) and shipping containers shall be labeled to 

include all information required by FSIS regulations.

732 Immediate Container Label – Each immediate container shall contain the 

following information:

732.1 A traceability code that is traced back to establishment number, production lot, 

and date.

732.2 A “Best-If-Used-By” date that is 360 calendar days from the date of production.

732.3 Nutrition facts panel based on actual laboratory analysis of the product.

733 Shipping Container Label – Shipping containers shall contain the following 

information: 

733.1 USDA shield at least 2 inches high and appearing on the top of the container or 

on the principal display panel.

733.2 Appropriate purchase order number.

733.3 A traceability code that is traced back to establishment number, production lot, 

and date.

733.4 Ingredient declaration.

733.5 A nutrition facts panel based on actual laboratory analysis of the product.

733.6 Product name: Smoked Pit Ham, Cured, Boneless, Fully Cooked, WaterAdded, Frozen

733.7 Material number: 110900

733.8 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 ______.

1/All labeling illustrations shall be provided in the contractor’s technical proposal.

2/Commercial labeling (Brand “X”) of immediate and shipping containers is permissible.
Approved by________CMS

Date Issued: 07/20/17

Date Revised: N/A 6

740 CLOSURE

741 Shipping containers shall be closed by strapping, taping or gluing. When 

strapping is used, the initial closure (usually the bottom of container) shall be 

secured by gluing or taping.

750 PALLETIZED UNIT LOADS

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

with shrink wrap plastic. 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.

800 DELIVERY UNIT

810 Each delivery unit shall consist of 1,280 cases (7,680 individual hams) with a 

net weight not to exceed 39,050 pounds.

900 DELIVERED PRODUCT

910 SIZE AND STYLE OF CONTAINER

911 Only one size and style of immediate and shipping containers shall be offered 

in an individual shipping unit.

920 TEMPERATURE

921 All products shall be frozen and not exceed 0°F at the time of shipment. This 

temperature shall be maintained during transit, from originating establishment 

to receipt at the final destination. 

930 SEALING

931 All products shall 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.

1000 PRODUCT ASSURANCE

1010 WARRANTY AND COMPLAINT RESOLUTION

1011 Warranty – The contractor shall guarantee that the product complies with all 

contractual requirements required of this Supplement.
Approved by________CMS

Date Issued: 07/20/17

Date Revised: N/A 7

1012 Complaint Resolution – The contractor’s technical proposal shall 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).

1020 NON-CONFORMING PRODUCT

1021 The contractor shall include a plan and supporting documentation to assure 

that non-conforming product is not delivered under USDA contracts. The plan 

shall address 1) control and segregation of non-conforming product, 2) removal 

of any USDA markings, and 3) disposition of non-conforming product, including 

vendor documentation of final disposition (e.g., diverted from AMS production 

or destroyed).

1030 CONTRACTOR CHECKLOADING

1031 Contractor shall perform checkloading examinations at the time of shipment 

and issue a contractor’s certificate to accompany each shipment that includes 

the following information:

1031.1 Purchase Order Number/Purchase Order Line Item Number;

1031.2 Sales Order Number/Sales Order Line Item Number;

1031.3 Destination of shipment;

1031.4 Name of Product and applicable Material Number;

1031.5 Shipping Date;

1301.6 Production lot number(s) and date each lot was produced along with shipping

container and immediate container code(s) and the code used that provides

traceability to establishment number, production lot and date;

1301.7 Count of shipping containers and total projected net weight in each production 

lot;

1031.8 Identity of car or truck (car numbers and letters, seals, truck license, etc.) as

applicable;

1301.9 Contractor certification that product conforms with the applicable specification

(FPPS-HP-2017);

1031.10Count and projected net weight verified and;

1031.11Signature of company official responsible for checkloading.
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR ANIMAL 

HANDLING AND WELFARE

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: FPPS-AHW-2015 January 2015 – Changes 

from previous requirements in blue

Effective: August 2017

Approved by_______CMS 

Date Issued: 08/11/08 

Date Revised: 08/02/17

100 GENERAL 

101 This document is for use by the Department of Agriculture (USDA), AMS, LPS 

Program to ensure that the animal handling and welfare requirements for Federal 

nutrition assistance programs reflect industry best practices. 

110 PROGRAM APPROACH 

111 All animal harvest facilities that supply raw materials from bovine, porcine and 

ovine species for the production of AMS destined finished products must develop 

and implement a written program that is consistent with a systematic approach to 

humane animal 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 of the animal. 

120 PROGRAM SUBMISSION 

121 The program will be submitted as a supporting document to the organization’s 

approved technical proposal and must address the requirements outlined in 

Section 200 – PROGRAM COMPONENTS. 

200 PROGRAM COMPONENTS 

201 The contractor must ensure that any facility that harvests animals has a: 

210 MANAGEMENT COMMITMENT 

211 Steering Committee (internal) which is ultimately accountable for animal handling 

and welfare initiatives within the organization. 

212 Mission Statement on animal handling and welfare that is distributed to all 

employees and conspicuously displayed at the premises. 

SUPPLEMENT 210 TO AMS MASTER SOLICITATION EXHIBIT B
Approved by_______CMS 

Date Issued: 08/11/08 

Date Revised: 08/02/17 2 

220 TRAINING PROGRAM 

221 Training program on Animal Handling and Welfare that:

221.1 is provided to all employees interacting with animals; 

221.2 covers the North American Meat Institute (NAMI) Recommended Animal Handling 

Guidelines & Audit Guide: A Systematic Approach to Animal Welfare, dated June 

2017;

221.3 is facilitated by an employee that has earned and maintained a certification of 

animal handling and welfare training, such as that offered through the Professional 

Animal Auditor Certification Organization (PAACO) or an equivalent. 

221.4 is conducted no less frequently than once a year for each designated employee; 

and, 

221.5 requires signed documentation from each employee and confirmation by signature 

of the designated, certified trainer upon successful completion of training. 

230 QUALITY MANAGEMENT PLAN 

231 Written quality management plan (internal) which addresses all provisions of 

Chapter 3: Transportation Audit Guidelines, 7 Core Criteria and Chapter 4: Auditing 

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

Handling Guidelines & Audit Guide: A Systematic Approach to Animal Welfare, 

dated June 2017, found at the following web site address: 

231.1 http://www.animalhandling.org/sites/default/files/forms/animal-handling-guidelinesJune152017.pdf

 

232 This internal quality management plan must also provide for routine assessment 

and monitoring of humane handling through the use of a numerical scoring system 

conducted by a trained employee. 

233 All animal harvest facilities that supply raw materials from bovine, porcine and 

ovine species for the production of AMS destined finished products must have a 

fully functioning back-up stunning device onsite wherever animal stunning is 

performed.

240 REGULATORY OVERSIGHT 

241 For all species, animals/carcasses that are inspected and passed by the Food 

Safety Inspection Service (FSIS) are eligible for AMS purchase programs. 

300 PROGRAM EVALUATION AND ELIGIBILITY 

301 The program will be audited (external) by AMS or a firm accredited by AMS. The 

accreditation of the firm will be conducted by the Quality Assessment Division 

(QAD) through the USDA ISO Guide 17065 Program. 
Approved by_______CMS 

Date Issued: 08/11/08 

Date Revised: 08/02/17 3 

302 Audit findings will be communicated to the establishment’s Food Safety and 

Inspection Service (FSIS) Inspector in Charge (IIC) or designee. 

310 AUDIT FORMAT 

311 Audits will be conducted utilizing the following format: 

312 TRANSPORTATION SEGMENT (CHAPTER 3: NAMI Recommended Animal 

Handling Guidelines & Audit Guide: A Systematic Approach to Animal Welfare,

dated June 2017) 

312.1 Audited organizations must pass Core Criteria 1 and 6 with a minimum scoring of 

excellent, Core Criteria 2 through 5 with a minimum scoring of acceptable and Core 

Criteria 7 must be adhered to with full compliance (zero tolerance) each time an 

audit is performed. 

313 ANIMAL HANDLING AND STUNNING SEGMENT (CHAPTER 4: NAMI 

Recommended Animal Handling Guidelines & Audit Guide: A Systematic Approach 

to Animal Welfare, dated June 2017) 

313.1 Audited organizations must adhere to Core Criteria 1, 2, 6 and 7 with full 

compliance (zero tolerance) and to Core Criteria 3, 4 and 5 with a minimum scoring 

of Acceptable each time an audit is performed.1/ 

313.2 The auditor shall inform FSIS and organization officials in writing of all audit 

findings, including any observations of missed stuns and/or animals regaining 

sensibility following stunning, upon completion of the audit during the exit interview. 

320 INITIAL AUDIT 

321 Initial audit must be performed prior to award of contracts. 

330 AUDIT FAILURE 

331 If an audit is failed for any of the Core Criteria, the organization is not eligible to 

provide product until such a time that corrective and preventative actions are 

approved by the Food Safety and Commodity Specification (FSCS) Division, 

implemented and proven effective. 

340 AUDIT FREQUENCY AND STATUS 

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

audit must be conducted within 3 months of the previous audit. 

1/Religious harvest (Kosher and Halal) shall be exempt from the AMS auditing of Core Criteria 1: Effective Stunning. 
Approved by_______CMS 

Date Issued: 08/11/08 

Date Revised: 08/02/17 4 

342 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 FSCS Division, implemented and proven effective. This 

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

meet the passing requirements noted in SECTION 310 – AUDIT FORMAT; at 

which time audits shall be conducted on the STANDARD basis. 

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

period while in STANDARD auditing phase, the facility may move to a SEMIANNUAL audit basis. 

344 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. 

345 FOR-CAUSE – Any official enforcement actions issued by FSIS for missed stuns or 

for an animal regaining sensibility following stunning shall result in an immediate 

for-cause animal handling and welfare audit by AMS. Subsequent audit frequency 

will be determined by results of the AMS audit, as described above. 

400 FSCS DIVISION 

401 The FSCS Division can declare an organization’s Animal Handing and Welfare 

Program out of compliance at any time. 

402 The organization shall immediately notify the FSCS Division when any animal 

handling and welfare official enforcement action is issued by FSIS. 
Approved by CMS

Date Issued: 06/10/11

Date Revised: 08/03/17

SUPPLEMENT 303 TO AMS MASTER SOLICITATION EXHIBIT C

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 [FPPS]

Table of Contents (all pages and attachments shall be numbered and identified – all attachments 

shall be identified and referenced in the Technical Proposal).

The technical proposal should document a quality control program that includes procedures, 

records, forms, pictures, etc., which demonstrates conformance with the following checklist of 

requirements:

100 ITEM DESCRIPTION

200 CHECKLIST OF REQUIREMENTS

300 MATERIALS

320 MEAT COMPONENT

322 Domestic Origin of Meat Component 

323 Harvest (Slaughter)

323.1 Humane Handling

323.2 Non-Ambulatory Hogs

324 Boneless Pork Legs

324.1 Traceability

324.2 Handling

324.3 Fresh Chilled

324.4 Uniform Color

324.5 Lean Quality

324.6 Shanks

324.7 Objectionable Materials
Approved by CMS

Date Issued: 06/10/11

Date Revised: 08/03/17

324.8 Ground Meat

324.9 Rework

325 Mechanical Separation

330 NON-MEAT COMPONENTS

332 Domestic Origin

333 Product Formula

334 Ingredient Limitations

400 PROCESSING

410 PROCESSING DATE

420 CASING DIAMETER / DIMENSION

430 PRODUCT COOKING

440 METAL DETECTION

500 FINISHED PRODUCT LIMITATIONS

520 FAT

530 PROTEIN FAT FREE (PFF)

540 SODIUM

550 MICROBIAL

560 PHYSICAL CHARACTERISTICS

600 STATE OF REFRIGERATION

620 HOLDING TIME 

630 HOLDING TEMPERATURE

640 72 HOURS TEMPERATURE 

700 PREPARATION FOR DELIVERY

710 PACKAGING

720 PACKING

730 LABELING

740 CLOSURE
Approved by CMS

Date Issued: 06/10/11

Date Revised: 08/03/17

750 PALLETIZED UNIT LOADS

800 DELIVERY UNIT

900 DELIVERED PRODUCT

910 SIZE AND STYLE OF CONTAINER

920 TEMPERATURE

930 SEALING

1000 PRODUCT ASSURANCE

1010 WARRANTY AND COMPLAINT RESOLUTION

1020 NON-CONFORMING PRODUCT

1030 CONTRACTOR CHECKLOADING

Attachments or Appendixes - Please attach all referenced documents with the applicable document 

name and reference number.
Approved by CMS

Date Issued: 06/10/11

Date Revised: 08/03/17

SUPPLEMENT 303 TO AMS MASTER SOLICITATION EXHIBIT D

UNITED STATES DEPARTMENT OF AGRICULTURE 

AGRICULTURAL MARKETING SERVICE 

LIVESTOCK, POULTRY AND SEED PROGRAM

CERTIFICATE OF CONFORMANCE FOR

THE PROCUREMENT OF HAM, BONELESS, FULLYCOOKED, WATER-ADDED

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 Number via [Carrier] under Sales Order 

Number/Item number(s):

(2) The (insert the appropriate material name) is of the quality specified and conforms in all 

respects with the purchase order requirements, including [Contractor’s name] Technical 

Proposal as approved by the AMS, LPS Program, FSCS Division.

(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 AMS Master Solicitation Section I.E.

Date:

Signature:

(Signed by an officer or representative authorized to sign offers)

Title: