INSTITUTIONAL 

MEAT

PURCHASE 

SPECIFICATIONS

SAUSAGE PRODUCTS

SERIES 800

DRAFT 9-30-2020

Supersedes Edition Effective November 1992.
2

Institutional Meat Purchase Specifications

Sausage Products - Series 800

Contents

Section Title Page

1.0 Introduction 3

1.1 IMPS Documents 3

1.2 Contact Information 3

2.0 IMPS Ordering Checklist 4

2.1 Checklist Elements 4

3.0 Ordering Data to be Specified by the Purchaser 5

3.1 Item No., PSO’s & Special Instructions 6

3.1.1 Added Ingredients 7

3.2 State of Refrigeration 7

3.3 Fat Limitations 7

3.3.1 Fat Content Verification 7

3.4 Portion-Cut Weight, Length & Shape 7

3.4.1 Weight & Length 7

3.4.2 Shape 8

3.5 Weight Range 8

3.6 Packing & Packaging 10

3.7 Quality Assurance 10

4.0 USDA Certification & Verification 10

4.1 Contact Information 10

5.0 Material Requirements 10

6.0 Quality 11

6.1 Excellent Condition 11

6.2 Workmanship 12

6.3 Ingredient/Formula Certification 12

6.4 Curing, Thermal Processing & Standards of Identity 14

7.0 Item Descriptions 14

7.1 Foodservice Item Descriptions 14
3

1.0 Introduction

1.1 IMPS Documents

The United States Department of Agriculture (USDA) through its Agricultural 

Marketing Service (AMS) develops and maintains the Institutional Meat 

Purchase Specifications (IMPS) for meat and meat products. The complete 

IMPS series includes the following 11 documents:

General Requirements (GR)

Quality Assurance Provisions (QAP)

Fresh Beef Series 100

Fresh Lamb Series 200

Fresh Veal and Calf Series 300

Fresh Pork Series 400

Cured, Cured, and Smoked, and Fully Cooked Pork Products Series 500

Cured, Dried, and Smoked Beef Products Series 600

Variety Meats and By-Products Series 700

Sausage Products Series 800

Fresh Goat Series 11

1.2 Contact Information

These specifications are recommended for use by any meat product procuring 

activity.

For assurance that procured items comply with these detailed requirements, 

AMS, through its Livestock and Poultry (LP) Program, provides a voluntary 

meat certification service and a process verification program. For labeling 

purposes, only producers who have meat products certified according to the 

IMPS or operate under an approved IMPS process verified program may use 

the letters "IMPS" on the product label.

Purchasers desiring these services should contact:

USDA, AMS, LP Program

1400 Independence Ave, SW, Room 3932, Stop 0258

Washington, DC 20250
4

Phone: (202) 720-5705

2.0 IMPS Ordering Checklist

2.1 Checklist Elements

The following checklist will assist the purchaser in providing contractual 

language necessary to describe the IMPS product and service desired. Each 

element within the checklist is further defined within Section 3.0 – Ordering 

Data to be Specified by the Purchaser.

Item Number

Special instructions

Purchaser Specified Option (PSO) 

Added ingredients

Mechanical Tenderization 

Aging

Grade and Special Requirements

State of Refrigeration (See IMPS GENERAL REQUIREMENTS.)

Chilled

Frozen

Fat Limitations

Portion Cut Weight, Thickness, and Shape Weight 

Range

Netting and Tying

Packaging and Packing (See IMPS GENERAL REQUIREMENTS.)

Quality Assurance (See IMPS QUALITY ASSURANCE PROVISIONS.)

Method of examination

Acceptable Quality Levels (AQLs) Certification - (See IMPS GR and QAP.)
5

3.0 Ordering Data to be Specified by the Purchaser

Option Shape Option State of Refrigeration

A Rectangular A Chilled: 28 to 40oF (-2.2 to 5oC)

B Round B Frozen: 0oF or Lower (-17.8oC)

Option Class Option Cooking

A Smoked A Baked

B Unsmoked B Cooked

C Browned in Hot Oil C Uncooked Fresh (No Cure Added)

D Uncooked Fermented (Cure Added)

Option Casing Option Type

A Artificial Casings (Inedible) A Unsliced

B Hog or Sheep Casings, Linked 

(Natural)

B Sliced (Purchaser Must Specify a 

Slice Count per Pound)

B1 Hog or Sheep Casings, Unlinked 

(Natural)

C Patty

C Skinless (Mechanically Formed) D Crumbles

D Collagen Casings (Edible) E Linked

E Cloth Bags F Bulk

F Bulk

Option Patty Diameter

A 2.0 inches (50 mm)

B 2.5 inches (63 mm)

C 3.0 inches (75 mm)

D 3.5 inches (88 mm)

E 4.0 inches (100 mm)

Option Major Ingredients Option Major Ingredients

A Beef and pork in any combination G Pork

A1 Formula A plus nonfat dry milk and/or 

calcium-reduced dried skim milk

G1 Formula G plus nonfat dry milk and/or 

calcium-reduced dried skim milk

B Beef, pork (beef is predominant) G2 Pork, beef, pork heart meat (pork is 

predominant)

B1 Formula B plus nonfat dry milk and/or 

calcium-reduced dried skim milk

G3 Formula G2 plus nonfat dry milk and/or 

calcium-reduced dried skim milk

C Pork, beef (pork is predominant) G4 Pork, beef, veal (pork is predominant)
6

Option Major Ingredients Option Major Ingredients

C1 Formula C plus nonfat dry milk and/or 

calcium-reduced dried skim milk

G5 Formula G4 plus nonfat dry milk and/or 

calcium-reduced dried skim milk

D Beef G6 Pork, veal (pork is predominant)

D1 Formula D plus nonfat dry milk and/or 

calcium-reduced dried skim milk

G7 Formula G6 plus nonfat dry milk and/or 

calcium-reduced dried skim milk

L Formula, lower fat formulation V Pork livers, pork (pork liver is 

predominant)

P Beef and turkey (beef is predominant) V1 Formula V plus nonfat dry milk and/or 

calcium-reduced dried skim milk

P1 Beef and chicken (beef is predominant) V2 Pork livers, pork with smoked jowls and/or 

bacon ends and pieces (pork liver is 

predominant)

P2 Pork and turkey (pork is predominant) V3 Formula V2 plus nonfat dry milk and/or 

calcium-reduced dried skim milk

P3 Pork and chicken (pork is predominant) X Veal

H Beef and pork in any combination plus beef 

heart meat

X1 Formula X plus nonfat dry milk and/or 

calcium-reduced dried skim milk

H1 Beef and pork in any combination plus any 

one or combination of beef tripe, beef heart 

meat, pork heart meat, beef tongue meat, 

and pork tongue meat

X2 Veal, pork (veal is predominant)

H2 Formula H1 plus nonfat dry milk and/or 

calcium-reduced dried skim milk

X3 Formula X2 plus nonfat dry milk and/or 

calcium-reduced dried skim milk

H3 Beef, beef heart meat (beef is 

predominant)

Y Ham

H4 Beef, pork, beef heart meat (beef is 

predominant)

Y1 Formula Y plus nonfat dry milk and/or 

calcium-reduced dried skim milk

NOTE: Unless specifically authorized by the purchaser, use of artificial colors in the 

manufacture of any sausage item is not permitted.

3.1 Item Number, PSOs, & Special Instructions

The purchaser must specify: (1) IMPS item number and product name to be 

purchased, and, if applicable, (2) PSOs, (3) added ingredients, applicable 

options, modifications, and special instructions to the requirements of the 
7

IMPS.

3.1.1 Added Ingredients

The use of ingredients, method of addition, and product labeling shall comply 

with the Food Safety and Inspection Service’s (FSIS) Regulations and Policies.

The purchaser and/or AMS agent maintain the right to verify the amounts of 

added ingredients using approved testing methods.

3.2 State of Refrigeration

Purchaser shall specify the state of refrigeration (chilled or frozen) for delivery 

of product. (See IMPS GR.)

3.3 Fat Limitations

3.3.1 Fat Content Verification

The fat content shall be specified by the purchaser and verified by one or any 

combination of the following PSOs. If not specified, the fat content shall be 

verified with PSO #2 requirements.

Option No. Fat Content

1

Fat content shall be declared on the product label along 

with a nutrition facts panel in accordance with FSIS 

regulations

2 Contractor shall submit documentation of fat analysis to 

purchaser

3 Fat content certified by AMS (see QAP.)

4 Samples selected by AMS and sent to purchaser 

designated laboratory

3.4 Portion Cut Weight, Thickness & Shape

3.4.1 Patty Weight & Thickness

The purchaser shall specify the portion weight and/or thickness desired. For 

assistance in specifying weight, see weight range tables. Unless other portion 

weight and/or thickness tolerances are specified by the purchaser, the following 

tables shall be used. When both weight and thickness are specified, it is 
8

recommended that those requirements be limited to items that are 

mechanically pressed and/or sliced.

Portion Thickness Tolerances*

Specified Thickness Thickness 

Tolerance

Thickness 

Uniformity

1 inch (25 mm) or less +/- 3/16-inch (5 mm) 3/16-inch (5 mm)

More than 1 inch (25 mm) +/- 1⁄4-inch (6 mm) 1⁄4-inch (6 mm)

Portion Weight Tolerances

Specified Weight Weight 

Tolerance

Thickness 

Uniformity*

Less than 6.0 ounces (170 g) +/- 1⁄4 oz. (7 g) 3/16-inch (5 mm)

6.0 (170 g) to 12.0 ounces

(340 g)

+/- 1⁄2 oz.(14 g) 1⁄4-inch (6 mm)

12.01 (341 g) to 24.0 ounces 

(680 g) +/- 3⁄4 oz.(21 g) 3⁄8-inch (9 mm)

24.01 ounces (681 g) or more +/- 1 oz. (28 g) 1⁄2-inch (13 mm)

*

Thickness measurements are not applicable within 1⁄4-inch (6 mm) of the edge. Also, 

value listed under thickness uniformity is the maximum allowable difference between 

the thinnest and thickest measurement of an individual patty.

3.4.2 Shape

Unless otherwise specified, patties shall be round and uniform in size. Patty 

diameter must be +/- 1⁄2-inch (12 mm) of the specified diameter.

3.5 Weight Range

Purchaser shall specify IMPS item number, product name, and weight range to be 

purchased. The following weight ranges are intended as guidelines. Other weights 

or ranges may be specified.
9

Weights for canned luncheon meat reflect their drained weight. Draining must be 

accomplished on a conventional rack or shelf; and, at the time of weighing, the 

product shall be practically free of dripping pickle.

Item 

# Product Name Suggested Weight Range Page #

800 Frankfurters 4, 6, 8, 10, or 12 Links per Pound 15

801 Bologna 1 to 12 Pound Units

16, 18, 20, or 25 Slices per Pound

15

802 Pork Sausage 1, 2, 3, 4, 5, or 6 Pound Rolls

6, 8, 10, 12, 14, or 16 Links per Pound

2, 3, 5, or 7 Pound Bags

5, 6, 7, 8, 9, 10, or 12 Pound Units

15

802A Pork Sausage, Patties 2.5 or 3 Ounce Patty 15

802B Pork Sausage, Fully-Cooked 1.5 or 2 Ounce Patty

2, 3, 5, or 7 Pound Bags

15

802C Whole Hog Pork Sausage 1, 2, or 3 Pound Rolls

6, 8, 10, 12, 14, or 16 Links per Pound

2, 3, 5, or 7 Pound Bags

5, 6, 8, or 10 Pound Units

1.5, 2, 2,5, or 3 Ounce Patty

16

803 Liver Sausage 5 to 8 Pounds 16

804 Cooked Salami 7 to 12 Pounds

16, 18, 20, or 25 Slices per Pound

16

805 Minced Luncheon Meat 5 to 10 Pounds

16, 18, 20, or 25 Slices per Pound

17

806 Lebanon Bologna 5 to 10 Pounds

16, 18, 20, or 25 Slices per Pound

17

807 Thuringer 4 to 8 Pounds

18, 20, 25, or 30 Slices per Pound

17

808 Dry Salami 2 to 5 Pounds

20, 25, or 30 Slices per Pound

17

809 Cervelat 2 to 5 Pounds

20, 25, or 30 Slices per Pound

18

810 Breakfast Sausage 1, 2, or 3 Pound Rolls

8, 10, 12, 16, or 19 to 21 Links per 

Pound

5, 6, 7, 8, or 10 Pound Units

18

811 Smoked Sausage 6, 8, 10, 19-21, or 48-51 Links per Pound 18

812 New England Brand Sausage 5 to 10 Pounds

16, 18, 20, or 25 Slices per Pound

18

813 Polish Sausage 3 to 5 or 11 to 13 Inches in Length 19

814 Meat Loaves 4 to 8 Pound Loaves

16, 18, 20, or 25 Slices per Pound

19

815 Meat Food Product Loaves 4 to 8 Pound Loaves

16, 18, 20, or 25 Slices per Pound

19

816 Knockwurst 5, 6, 7, or 8 Links per Pound 20

817 Breakfast Sausage, Fully-Cooked 19 to 21 Links per Pound 20
10

Item 

#

Product Name Suggested Weight Range Page #

818 Italian Sausage 4, 6, 7, or 8 Links per Pound

1, 5, 6, 8, or 10 Pound Units

2, 2.5, or 3 Ounce Patty

21

819 Ham Links 14 to 15 Links per Pound 21

820 Head Cheese 4 to 8 Pounds

16, 18, 20, or 25 Slices per Pound

21

821 Pepperoni 1 to 2 Pound Sticks

10 to 15 Slices per Ounce

21

822 Bratwurst 4, 6, 7, or 8 Links per Pound 22

822A Bratwurst Patty 2.5 or 3 Ounce Patty 22

824 Pork Rib Shape Patty 3.0, 4.0, or 5 Ounce Patty 22

825 Canned Luncheon Meat 30 Ounce or 6 Pound Cans 23

826 Scrapple 1, 5, or 10 Pounds 23

827 Capacollo, Fully-Cooked 24

828 Summer Sausage 24

829 Genoa Salami 2 to 5 Pounds 24

830 Mortadella 25

3.6 Packaging & Packing

Purchaser shall specify packaging and packing for delivery of product. (See IMPS 

GR.)

3.7 Quality Assurance

The purchaser may consult the IMPS QAP for options regarding production 

examination and lot acceptance criteria in terms of acceptable AQLs.

4.0 USDA Certification and Verification

4.1 Contact Information

When requested, the purchaser shall specify within a contract or purchase order 

that product shall be certified or that the producer is operating under an approved 

IMPS Process Verified Program by the USDA, AMS, LP, SSD. The IMPS QAP, 

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

S.pdf

will be used to determine compliance. Purchasers desiring these services should 

contact:

USDA, AMS, LP Program

1400 Independence Ave, SW, Room 3932, Stop 0258
11

Washington, DC 20250

Phone: (202) 720-5705

5.0 Material Requirements

All products offered shall comply with the following material requirements and the 

individual item descriptions. For certification, product shall be evaluated in 

accordance with the IMPS QAP.

Presence of one or more of any of the following conditions shall cause rejection of 

the involved production lot. 

● Product that exhibits any evidence of being moldy (note exception to dry and 

semi-dry sausage), stale, slimy, oily, sticky, sour, or discolored. 

● Product not of the meat formula, color, style, class, or state of refrigeration as 

specified by the purchaser. 

● Nonformula ingredients not as specified. 

● Presence of foreign flavor (e.g., moldy, sour, or stale). 

● Presence of foreign odor (e.g., acidic, putrid, stale, sour, or rancid). 

● Presence of foreign material. 

Determination of wholesomeness and acceptability of meat with respect to the 

presence of foreign material (e.g., glass, dirt, insect parts, hair, wood, or metal) 

must be made by FSIS personnel.

6.0 Quality

6.1 Excellent Condition

Product items must contain only those kinds of meats specified by the purchaser 

and must reflect the appropriate style, formula, shape, weight range, and state of 

refrigeration (as applicable). Amounts and kinds of all ingredients must be within 

the tolerances permitted by the applicable USDA FSIS inspection regulations.

As applicable, curing, cooking, smoking, and flavoring of product must be typical 

of the particular kind of product being produced. The color and aroma of the 

finished sausage item must also be characteristic of the product being produced. 

For example, there must be no evidence of greening, streaking, or other 

discoloration (a slightly two toned or iridescent color is permissible). Product must 

be practically free from bone, cartilage, string, air holes, pockets of moisture, fat 

caps, rendered fat, gelatin caps, and must be totally free from odor or flavor 

foreign to the product, including, acidic odor, rancidity, mold (dry and semi-dry 
12 

sausage items may not have more than a very slight amount of "dry" surface mold 

present except for those products characterized by surface mold), or any other 

deterioration or damage. In addition, sliced product must be free of all casing 

material. Product must show no evidence of having been frozen and defrosted or 

otherwise mishandled in any way.

6.2 Workmanship

Smoked Products

Smoked products must have an acceptable flavor and aroma, fairly bright uniform 

smoked color, and be practically free of extraneous material, including encrusted 

salt and smokehouse residue (except the natural smoke color). The product must 

be fairly dry on the exterior of the casing but not scorched. Except for loaf items, 

smoke flavoring or artificial smoke flavoring is permissible in lieu of smoking 

unless otherwise specified by the purchaser.

6.3 Ingredient/Formula Certification

Ingredient/Formula Certification

Ingredient and meat content verification of sausage products in this specification, 

except as otherwise stated, must be the responsibility of FSIS personnel. 

However, the purchaser and/or AMS agent reserve the right at any time to verify 

the ingredients and/or meat species included in the sausage item(s) using 

approved testing methods.

IMPORTANT NOTE: The product name of combination red meat and poultry 

formulated sausage items must be labeled as follows:

Formula Labeling Requirement

P Beef and Turkey IMPS NAME (Frankfurter, etc.)

P1 Beef and Chicken IMPS NAME (Bologna, etc.)

P2 Pork and Turkey IMPS NAME (Salami, etc.)

P3 Pork and Chicken IMPS NAME (Frankfurter, etc.)

EXAMPLE - If the purchaser wishes to purchase an IMPS 802 Bologna formula 

P2, the product would be labeled:

IMPS No. 802, Pork and Turkey Bologna

Lower Fat Formulations

In the interest of providing a lower fat formulation option for the institutional 

purchaser, Formula L in this 800 Series document is listed for several different 

sausage items. If the purchaser desires to purchase a particular sausage item 

with a lower fat content, the following procedures shall be followed:
13

(1) Specify the individual IMPS Item to be produced that has a Formula L option 

included. (EXAMPLE: IMPS Item 800)

(2) Specify Formula L on the contract or purchase order. 

(3) Specify one additional meat or meat and poultry formula from those listed in 

each item description that is to be manufactured with a lower fat content. 

(EXAMPLE: The purchaser would select Formula L initially and then select the 

desired meat or meat and poultry ingredient such as formula A or B or C, etc., 

from those listed with each item). If the purchaser should fail to specify the 

meat or meat and poultry component to be used in Formula L, the meat 

ingredient must be all beef. 

(4) Total fat content of the finished sausage item being produced for Formula L 

must not exceed 20 percent regardless of the meat or meat and poultry 

component specified by the purchaser. The purchaser may specify a maximum 

fat limitation lower than 20 percent and may also specify discount ranges.

(5) Any additional ingredients used in Formula L (soy, carrageenan, etc.) may be 

specified or disallowed by the purchaser and must be formulated and identified in 

the ingredients statement in accordance with all FSIS regulations. For IMPS, 

regardless of the sausage item being produced, the maximum amount of added 

ingredients must not exceed 30 percent of the formula. 

(6) Product produced as Formula L must be labeled as follows:

IMPS ITEM NAME, X% ADDED INGREDIENTS 

(X= no more than 30%)

EXAMPLE: Frankfurter, 25% Added Ingredients (see IMPS General 

Requirements for additional container marking criteria)

(7) The fat content must be determined at an FSIS-approved and certified 

laboratory designated by the vendor. The vendor is responsible for supplying 

official documentation of the fat analysis results of each production lot to the 

purchaser. 

Alternatively, if the purchaser wishes the analytical content to be certified 

by USDA AMS, the purchaser MUST specify that option in the contract or 

purchase order. When the purchaser requests fat content to be certified by 

USDA, an average sample must be drawn by the AMS agent and shall be sent to 

the USDA AMS laboratory for fat analysis.

 

NOTE: Detailed sampling procedures and defect applications are specified in the 

IMPS QAP.
14

Spices and Seasonings

When a spice, or seasoning is specifically required within the individual item 

description, that particular seasoning or ingredient must be individually depicted

on the manufacturers label of ingredients.

6.4 Curing, Thermal Processing & Standards of Identity

FSIS regulates the amount of nitrite allowed in cured products and thermal 

processing of fully-cooked products. 

FSIS regulates standards of identity through labeling

Code of Federal Regulations Item No.

9 CFR 319.141 802

9 CFR 319.143 810

9 CFR 319.145 818

9 CFR 319.180 800, 801, 816

9 CFR 319.182 803

9 CFR 319.260 825

9 CFR 319.261 814, 815

9 CFR 319.280 826

7.0 Item Descriptions

7.1 Foodservice Item Descriptions

The product names and abbreviations listed in this series have been reviewed 

and approved by USDA FSIS Office of Policy and Program Development’s 

(OPPD) Labeling and Program Delivery Staff in Washington D.C.

ORDERING DATA: OPTIONS AND FORMULA DESIRED MUST BE SPECIFIED 

BY THE PURCHASER WITHIN THE CONFINES OF STANDARDS OF IDENTITY 

ALREADY ESTABLISHED BY THE CODE OF FEDERAL REGULATIONS AND 

FSIS.

Item No. 800 – Frankfurters – Frankfurters are a smoked, cooked, and linked 

sausage. Frankfurters must be less than 30 percent fat and must not contain 

more than 40 percent of a combination of fat and added water. Frankfurters may 

be skinless or stuffed in sheep or collagen casings. The red meat or red meat 

and poultry components must be very finely comminuted. The interior cut surface 

must be smooth, fine-textured, light to moderately dark pink in background color, 
15

and finely mottled with evenly distributed light to dark red flecks. Frankfurters 

must have a fine smooth exterior surface that is free of splits, cracks, casing 

material, and must be uniform in length and diameter. Links must be 5 to 6 inches 

(12.7 to 15.2 cm) in length. This product must conform to applicable regulatory 

requirements for curing and thermal processing.

Item No. 801 – Bologna – Bologna is a smoked, cooked sausage. Bologna 

must be less than 30 percent fat and must not contain more than 40 percent of a 

combination of fat and added water. The red meat or red meat and poultry 

components must be very finely comminuted and stuffed into artificial or natural 

casings. The interior cut surface is smooth, fine-textured, light to moderately dark 

pink in background color, and finely mottled with evenly distributed light to dark 

red flecks. Sticks must have a uniform diameter measuring from 4 to 5 inches 

(10.2 to 12.7 cm). The 1 to 11⁄2 pound (0.5 to 0.7 kg) size must be ring style. 

This product must conform to applicable regulatory requirements for curing and 

thermal processing.

Item No. 802 – Pork Sausage – Pork sausage is a fresh all-pork product that is 

grayish-pink to grayish light red in color. This product does not include pork 

cheeks. Pork sausage has 50 percent fat or less and up to 3 percent added 

water. The meat is chopped or ground to a moderately coarse texture and 

thoroughly blended and mixed with salt and spices. Pork sausage may be packed 

in bulk, formed mechanically, or stuffed in artificial or natural casings. The links, 

rolls, and bags must be moderately uniform in length and diameter. For product in 

unlinked hog or collagen casings, no more than one piece must be less than 12 

inches (30.5 cm) in length in a primary container. 

Item No. 802A – Pork Sausage Patties – This item is as described for Item 802 

except that the fresh pork sausage must be ground or chopped and, unless 

otherwise specified by the purchaser, mechanically formed into approximately 

round 4 inches (10.2 cm) diameter patties. The finished product must be uniform 

in weight, thickness, and diameter. 

Item No. 802B – Pork Sausage, Cooked – This item is as described for Item 

802 or 802A except that the pork sausage must be fully-cooked. The cooked pork 

sausage may be produced either as a patty or crumbled for use as a pizza 

topping, whichever is specified by the purchaser. If this item is produced as a 

cooked patty, specific diameter size requirements specified for Item 802A do not 

apply. However, the finished cooked patties must be required to be uniform in 

thickness and diameter. NOTE: The particular type selected by the purchaser 

must follow the IMPS name (EXAMPLE: Pork Sausage, Cooked, Crumbles). 

This product must conform to applicable regulatory requirements for thermal 

processing.

Item No. 802C – Whole Hog Pork Sausage – This item is as described for Item 

802, 802A or 802B except that it must contain all of the primal parts of the hog in 
16

natural proportions (controlled by FSIS personnel). Meat by-products (heart, 

tongue, etc.), which otherwise must be declared in the ingredient statement, are 

not to be authorized in this item. Unless otherwise specified by the purchaser, the 

product (except for crumbles that must be cooked) must be uncooked and bulk 

packed into 10 pound (4.5 kg) units. NOTE: The particular type and cooking 

option (when applicable) selected by the purchaser shall follow the IMPS name 

(EXAMPLE: Whole Hog Pork Sausage, Links, Cooked). If this item is cooked, it 

must conform to applicable regulatory requirements for thermal processing.

Item No. 803 – Liver Sausage (Braunschweiger) – Liver sausage is a cooked 

sausage with a smoked characteristic (a smoked characteristic may be imparted 

by smoking, by adding smoked meats to the formula, or a combination of both). 

Onion must be included as a seasoning. The meat components consist of pork 

with smoked jowls and/or bacon ends included in some formulas. These are 

combined with at least 30 percent pork, beef, and/or veal livers, less than or equal 

to 10 percent water, and very finely comminuted and stuffed in artificial or natural 

casings. The interior cut surface is smooth, fine-textured, and light reddish-brown 

in color. Unless otherwise specified by the purchaser, sticks must have a uniform 

diameter measuring from 2 to 3 inches (5.1 to 7.6 cm) and must weigh from 5 to 8 

pounds (2.3 to 3.6 kg). This product must conform to applicable regulatory 

requirements for thermal processing.

Item No. 804 – Salami, Cooked – Cooked salami is a smoked, cooked sausage. 

Seasonings, unless otherwise specified, must include garlic and whole black 

peppercorns (at least a portion of a peppercorn must be in evidence on either 

sliced surface). The meat components consist of moderately coarse-cut pork and 

finely comminuted beef with finely comminuted beef heart meat included in some 

formulas. Alternatively, a moderately coarse-cut beef or red meat and poultry 

formulation may be specified. The interior cut surface is moderately coarse in 

texture and light to dark reddish-brown in color. Salami is stuffed in artificial 

casings and has a moisture protein ratio of 1.9:1 or less. Salami has a uniform 

diameter measuring from 31⁄2 to 41⁄2 inches (8.9 to 11.4 cm) (unless otherwise 

specified by the purchaser). Sticks must weigh from 7 to 12 pounds (3.2 to 5.4 

kg) and must be moderately uniform in length. This product must conform to 

applicable regulatory requirements for thermal processing.

Item No. 805 – Minced Luncheon Meat – Minced luncheon meat is a smoked, 

cooked sausage. The meat components consist of moderately coarse-cut pork 

and finely comminuted beef with pork heart meat included in some formulas. The 

interior cut surface is moderately fine-textured and light pink in color. The product 

is stuffed into artificial casings. The finished product must be uniform in diameter. 

Stuffed round casings must measure from 31⁄2 to 41⁄2 inches (8.9 to 11.4 cm) in 

diameter (unless otherwise specified by the purchaser). When the stuffed casings 

are formed into rectangular shapes by wire or metal molds, they must measure 

from 3 to 4 inches (7.6 to 10.2 cm) in width and depth (unless otherwise specified 

by the purchaser). Product must weigh from 5 to 10 pounds (2.3 to 4.5 kg). This 
17

product must conform to applicable regulatory requirements for curing and 

thermal processing.

Item No. 806 – Lebanon Bologna – Lebanon bologna is a "semi-dry," smoked, 

uncooked, all beef sausage. Lebanon bologna must be less than 30 percent fat 

and may not contain more than 40 percent of a combination of fat and added 

water. No binder, extenders, or hearts are permitted. The product has a 

characteristically sharp (fermented) flavor. The meat component is finely 

comminuted beef stuffed in artificial casings. The interior cut surface is finetextured and exhibits a uniform dark reddish-brown background color with fine 

particles evenly distributed. A very slight amount of dry surface mold is natural on 

this product and may be present on this item. The finished product must be 

uniform in diameter. If the moisture to protein ratio is 3.1:1 with a pH of 5.0 or 

less, no refrigeration is required. Sticks are from 31⁄2 to 41⁄2 inches (8.9 to 11.4 

cm) in diameter (unless otherwise specified by the purchaser) and must weigh 

from 5 to 10 pounds (2.3 to 4.5 kg). 

Item No. 807 – Thuringer – Thuringer is a "semi-dry," smoked, uncooked, or 

cooked sausage. The product has a characteristically sharp (fermented) flavor. 

The interior cut surface is moderately coarse-textured and has a uniform dark 

reddish-brown color. No binders or extenders are permitted. Thuringer is stuffed 

in artificial casings and has a moisture protein ratio of 3.7:1. When stuffed, sticks 

measure from 21⁄2 to 31⁄2 inches (6.4 to 8.9 cm) in diameter (unless otherwise 

specified by the purchaser). Sticks must weigh from 4 to 8 pounds (1.8 to 3.6 kg). 

The finished product shall be uniform in diameter. This product must conform to 

applicable regulatory requirements for thermal processing.

Item No. 808 – Dry Salami – Dry salami is a uncooked, "dry" sausage. The 

meat components consist of moderately coarse-cut beef with moderately coarsecut pork and/or beef heart meat included in some formulas. The product 

seasoning includes garlic. The interior cut surface is firm, moderately coarsetextured with a uniform distribution of white fat particles throughout a medium to 

dark reddish-brown background color. A very slight amount of dry surface mold is 

natural on this product and may be present on this item. Dry salami is stuffed in 

artificial or natural casings with a moisture protein ratio of 1.9:1 or less. Dry 

salami should measure from 2 to 3 inches (5.1 to 7.6 cm) in diameter (unless 

otherwise specified by the purchaser) and is processed to produce a firm, hard 

product. Sticks must weigh from 2 to 5 pounds (0.9 to 2.3 kg). The finished 

product must be uniform in diameter. This product must conform to applicable 

regulatory requirements for curing and microbial safety of dry sausage.

Item No. 809 – Cervelat – Cervelat is a cured and cooked sausage that is often 

"semi-dry," or "dry" sausage. The meat components consist of finely comminuted 

beef and pork. The interior cut surface is fine-textured and exhibits a uniform 

medium to dark reddish-brown color. A very slight amount of dry surface mold is 

natural on this product and may be present on this item. Cervelat is stuffed in 
18

artificial or natural casings and is processed to produce a firm product. Sticks 

measure from 11⁄2 to 2 inches (3.8 to 5.1 cm) in diameter (unless otherwise 

specified by the purchaser) and must weigh from 2 to 5 pounds (0.9 to 2.3 kg). 

The finished product shall be uniform in diameter. This product must conform to 

applicable regulatory requirements for curing and thermal processing.

Item No. 810 – Breakfast Sausage – Breakfast sausage is a fresh product that 

may or may not be frozen. The meat components consist of predominately pork 

with smaller amounts of beef and/or veal. Alternatively, an all-beef or red meat 

and poultry formulation may be specified. The meat is chopped or ground to a 

moderately coarse texture. Breakfast sausage must have less than 50 percent fat 

and 3 percent added water. Breakfast sausage may be packed in bulk or stuffed 

in a collagen or hog casings. The links and rolls are moderately uniform in length 

and diameter. For product in unlinked hog or collagen casings, no more than one 

piece must be less than 12 inches (30.5 cm) in length in a primary container.

Item No. 811 – Smoked Sausage – Smoked sausage is a smoked, cooked, 

linked sausage. The meat components consist of all pork or pork and beef with 

beef tripe, beef and pork heart meat, and beef and pork tongue meat included in 

some formulas. The meat is chopped or ground to a moderately coarse texture. 

The interior cut surface is moderately coarse in texture (formulas D and D1 may 

be moderately fine-textured). Smoked sausages are either skinless or stuffed in 

hog or collagen casings and are moderately uniform in length and diameter. This 

product must conform to applicable regulatory requirements for curing and 

thermal processing. 

Item No. 812 – New England Brand Sausage – New England Brand sausage is 

a smoked, cooked sausage. The meat components consist predominately of pork 

chunks with a small amount of finely comminuted beef. The texture of the interior 

cut surface is variable, 70 to 80 percent of the area consists of pork chunks, and 

the remaining portion is fine-textured. The product is stuffed in artificial or natural 

casings with a uniform diameter of between 31⁄2 to 41⁄2 inches (8.9 to 11.4 cm) 

(unless otherwise specified by the purchaser). Individual sausages must weigh 

from 5 to 10 pounds (2.3 to 4.5 kg). This product must conform to applicable 

regulatory requirements for thermal processing. 

Item No. 813 – Polish Sausage – Polish sausage is a smoked, cooked, linked 

sausage. The meat components consist of moderately coarse-cut pork, 

moderately coarse-cut pork with finely comminuted beef, or beef and veal. 

Alternatively, a moderately coarse-cut beef or red meat and poultry formulation 

may be specified. The interior cut surface is moderately coarse in texture with a 

uniform distribution of light colored particles throughout a medium to dark reddishbrown background color. Seasonings must include garlic. The product is stuffed 

in hog casings or equivalent diameter collagen casings (specified by the 

purchaser). Links must be moderately uniform in length and diameter. Links 

must be 3 to 5 inches (7.6 to 12.7 cm) long (unless otherwise specified by the 
19

purchaser). This product must conform to applicable regulatory requirements for 

curing and thermal processing.

Item No. 814 – Meat Loaves – Meat loaves are baked (dry heat) or cooked 

(moist heat) products (as specified). The meat components are finely 

comminuted and may be rectangular or rounded in shape. Less than or equal to 

3 percent added water is permitted in this product. The exterior surface may be 

smoked, unsmoked, or browned in hot oil. The interior cut surface is smooth, finetextured, light pink in background color, and finely mottled with evenly distributed 

light to dark red flecks. Meat loaves must weigh from 4 to 8 pounds (1.8 to 3.6 

kg). The individual loaves are encased or wrapped in grease and moisture 

resistant paper or plastic film. The finished product must be uniform in diameter. 

This product must conform to applicable regulatory requirements for thermal 

processing.

Item No. 815 – Meat Food Product Loaves – Meat food product loaves are 

baked (dry heat) or cooked (moist heat) products. Beef, pork, and veal may be 

used singularly or in any combination. Other ingredients, such as meat byproducts, pickles, pimentos, cheese, nuts, etc., are added as applicable except 

that lungs, spleens, tripe, udders, blood, skin, cracklings, brains, lips, ears, 

snouts, kidneys, tongue trimmings, and meat and meat by-products from lamb, 

yearling mutton, mutton, and goats must not be used in preparing the loaf. 

Nonfat dry milk and/or calcium reduced dried skim milk may be added. The 

exterior surface may be smoked, unsmoked, or browned in hot oil. The other 

ingredients, pimento, pickle's, olive's, cheese, pepper, etc., (actual ingredients are 

to be identified and controlled by FSIS personnel) as applicable, must be of a 

quantity and size large enough to be easily distinguished at the cut surface and 

must be reasonably well distributed throughout the item. Pimento juice, pickle 

juice, olive juice, etc., must not be substitutable for the fruit itself. The individual 

loaves must be encased or wrapped in grease and moisture resistant paper or 

plastic film. Individual loaves must weigh from 4 to 8 pounds (1.8 to 3.6 kg). The 

finished product must be uniform in diameter. This product must conform to 

applicable regulatory requirements for thermal processing.

Meat food product loaves must be specified by name (for example: pickle loaf, 

ham and cheese loaf, etc.). Any meat food product loaf not listed below may be 

ordered. However, if the name is inadequate to appropriately identify the product, 

the purchaser may be requested to furnish additional information to establish a 

definite basis for identification.

Formula (major condiment ingredients)

A. Pimento Loaf (sweet red peppers are not substitutable)

B. Pickle and Pimento Loaf

C. Pickle Loaf

D. Olive Loaf (use of stuffed olives is not acceptable)
20

E. Pepper Loaf (contains cracked black pepper)

F. Cheese Loaf

G. Macaroni and Cheese Loaf

H. Liver Loaf

I. Pickle and Pimiento Loaf (sweet red peppers)

Item No. 816 – Knockwurst – Knockwurst is a smoked, cooked, linked sausage. 

The meat components consist of very finely comminuted beef or beef and pork. 

Alternatively, a red meat and poultry formulation may be specified. The interior 

cut surface is smooth, fine-textured, and light to moderately dark pink in color (not 

artificially colored). Knockwurst must be less than 30 percent fat and must not 

contain more than 40 percent of a combination of fat and added water. 

Knockwurst may be either skinless or stuffed into hog or collagen casings (as 

specified by the purchaser). The links must be moderately uniform in length and 

the diameter shall be 4 to 5 inches (10.2 to 12.7 cm) in length. This product must 

conform to applicable regulatory requirements for curing and thermal processing.

Item No. 817 – Breakfast Sausage, Cooked – Breakfast sausage is a cooked, 

linked sausage. Antioxidants and no more than 3 percent added water are

permitted in this product. The meat components consist of moderately coarse-cut 

pork and/or beef. Alternatively, a moderately coarse-cut red meat and poultry 

formulation may be specified. The interior cut surface is moderately coarse in 

texture. The links must either be skinless or stuffed into collagen casings (as 

specified by the purchaser) and must be uniform in length and diameter. This 

product must conform to applicable regulatory requirements for thermal 

processing.

Item No. 818 – Italian Sausage – Italian sausage is a fresh, uncooked, linked 

product (unless otherwise specified). Italian sausage contains fennel, anise, or a 

combination of the two. The meat components must be chopped or ground to a 

moderately coarse texture. The sausage itself (or interior cut surface of links) is 

moderately coarse in texture with a uniform color ranging from medium to dark 

reddish-brown with evenly distributed fat particles. Unless otherwise specified by 

the purchaser, the sausage shall be flavoring style B. The links (unless otherwise 

specified) must be in a natural hog or collagen casing 5 to 6 inches (12.7 to 15.2 

cm) in length. Links must be moderately uniform in length and diameter. Patties 

must be uniform in diameter. NOTE: The particular type and cooking option 

(when applicable) selected by the purchaser must follow the IMPS name 

(EXAMPLE: Italian Sausage, Crumbles, Cooked). 

FLAVORING A – Hot (Must contain crushed or ground red pepper and ground 

coriander in the formula) 

B – Mild (NO crushed or ground red pepper or ground coriander in 

the formula) 
21

C – Sweet (Contains increased amounts of sugar or sweetener)

Item No. 819 – Ham Links – Ham links are a smoked, fully-cooked, linked, 

skinless sausage. The meat components consist of chopped or ground ham or 

ham trimmings exhibiting a moderately fine-textured internal appearance. The 

interior cut surface is light pink to light red in color with darker pinkish-red particles 

distributed throughout. Links must have a fine smooth exterior surface 4 to 5 

inches (10.2 to 12.7 cm) in length. The links must be uniform in length and 

diameter. This product must conform to applicable regulatory requirements for 

curing and thermal processing.

Item No. 820 – Head Cheese – Head cheese is a cooked product. The meat 

components may consist of all pork head meats or predominately pork head 

meats with pork, cured pork, and/or other pork by-products included, except that 

ears, livers and spleens are prohibited. The meat is coarse-cut to fine-cut. Onion 

must be included as a seasoning. Head cheese may have gelatin added. The 

interior cut surface is resilient and very coarse-textured with an even distribution 

of ingredients. The finished product is stuffed in artificial or natural casings or 

molds and must weigh from 4 to 8 pounds (1.8 to 3.6 kg) with a uniform diameter. 

This product must conform to applicable regulatory requirements for thermal 

processing. 

Item No. 821 – Pepperoni – Pepperoni is a moderately coarse-textured "dry" 

sausage prepared from pork or pork and beef. Pepperoni must contain no 

extenders, binders, or by-product.

The interior cut surface is moderately coarse in texture with a uniform color 

ranging from medium to dark brownish-red. A very slight amount of dry surface 

mold is natural on this product and may be present on this item. Pepperoni is 

processed to produce a firm, hard product that is moderately uniform in length and 

diameter. Pepperoni must have a moisture protein ratio of 1.6:1 or less. Unless 

otherwise specified by the purchaser, the sticks must measure 11⁄2 inches (2.5 cm) 

to 2 inches (5.1 cm) in diameter. This product must conform to applicable 

regulatory requirements for curing and microbial safety of dry sausage.

Item No. 822 – Bratwurst – Bratwurst may either be a cooked or an uncooked 

(as specified) link sausage. The meat components may range from fine to slightly 

coarse comminuted pork, veal, pork and beef, or veal and pork. Alternatively, a 

fine to slightly coarse comminuted red meat and poultry formulation may be 

specified. Spices must include garlic. The interior cut surface is fairly smooth and 

light to pale pink in color. The interior cut surface of cooked bratwurst is a light to 

pale gray color. Bratwurst is either skinless or stuffed into natural or collagen 

casings (as specified by the purchaser). The links must be uniform in length and 

diameter. Unless otherwise specified by the purchaser, the links must be 

uncooked and 41⁄2 to 51⁄2 inches (11.4 to 14 cm) in length. If a cured and/or 

cooked version is specified, it must conform to applicable regulatory requirements 
22

for curing and/or thermal processing.

Item No. 822A – Bratwurst Patty – This item is as described for Item 822 except 

that the bratwurst, instead of being formed into a link, must be mechanically 

formed into round 2 to 4-inch (50 - 100 mm) (unless otherwise specified) diameter 

patties. If this item is produced as a cooked patty, diameter size requirements 

specified do not apply. The finished product must be uniform in weight, thickness, 

and diameter. Cooked patty specifications match those described in 802B. If a 

cured and/or cooked version is specified it must conform to applicable regulatory 

requirements for curing and/or thermal processing.

Item No. 824 – Pork Rib Shape Patty – Fresh, uncured, boneless pork must be 

ground one (1) time only through a 1⁄4 inch (6.35 mm) plate, mixed with the 

appropriate seasonings (if specified), and mechanically formed to give the 

appearance, consistency, and texture of a natural rib slab with rib protrusions. 

Alternatively, the item may be produced using any FSIS-approved and labeled 

restructuring method that will yield an acceptable end item that exhibits the 

appearance, consistency, and texture of a natural rib slab. The texture of this 

item must be moderately coarse and must be light pink to light red in color. If 

desired, the purchaser may further specify the shape dimensions of this item. 

The fat content must not exceed 25 percent, which must be determined at a FSIS 

approved and certified laboratory designated by the vendor who must supply 

official documentation of the fat analysis results of each production lot to the 

purchaser. 

Alternatively, if the purchaser wishes the analytical content to be certified 

by USDA AMS, the purchaser MUST specify that option in the contract or 

purchase order. When the purchaser requests that the fat content to be certified 

by USDA, an average sample must be drawn by the AMS agent and sent to the 

USDA AMS laboratory for fat analysis. 

Item No. 825 – Canned Luncheon Meat – Carcass pork and/or beef must be 

the only meat ingredients used and must be chopped or ground slightly coarse to 

moderately coarse in texture. The finished product must have good cohesion and 

hold together as an intact unit when removed from the can. The product, 

depending on the formulation, must have a uniform color ranging from pink to 

reddish-brown. (Slight variation between internal and external surfaces is 

permitted). Fat must not cover more than 10 percent of the outer core surface. 

Hearts, tongues, and other variety meat items must not be allowed. Other 

ingredients (salt, curing ingredients, sweetening agents, spices, flavorings, etc.) 

must be as allowed under FSIS regulations. 

The filled cans must be vacuum sealed and thermally processed.

Unless otherwise specified, the fat content of the product must not exceed 25 

percent. The purchaser may specify discount ranges in the procurement data. 
23

Unless otherwise specified, the salt content of the product must not exceed 11⁄2 

percent. 

End Item Examination – Product having an internal temperature of 50 to 80oF 

(10 to 26.7oC) must be randomly selected for an end item examination. For 

examination, each sample core must be removed from the can intact and 

examined in accordance with the QAP Table 800D. The sample core must be 

divided into four (4) approximately equal pieces by three (3) straight cuts 

perpendicular to the cutting table surface and at an approximate right angle to the 

core length. The three right hand cut surfaces must be evaluated for all 

applicable defects listed in the IMPS QAP. If specified by the purchaser, a net 

weight examination of the filled cans shall be performed. For detailed sampling 

procedures, see the IMPS QAP.

All cans of product within each lot must bear identical can code markings to make 

them distinguishable from cans of product in other lots.

Cans. Cans must be commercially acceptable, open-top style, coated with 

enamel (or other suitable material) inside and outside, and hermetically sealed. 

One of the following can sizes must be specified by the purchaser:

Net Weight Size Shape

30 ounces (850 g) 400 x 411 Cylindrical

30 ounces (850 g) 404 x 404 Cylindrical

6 pounds (2.72 kg) 400 x 400 x 1110 Rectangular

6 pounds (2.72 kg) 402 x 314 x 1200 Rectangular

6 pounds (2.72 kg) 402 x 310 x 1204 to 

1210

Rectangular

Item No. 826 – Scrapple – Scrapple is prepared from meats (either pork or beef 

as specified by the purchaser) and meat by-products, with conventional 

flavorings/spices and a flour and broth base. Scrapple must be at least 40 

percent meat and/or meat by-products. Scrapple must not contain ears, lungs, 

udders, kidneys, spleens, brains, tongue, cracklings, or cured product. The 

interior cut surface must be smooth and fine-textured with light to dark flecks and 

pieces evenly distributed across a moderate to dark grayish-pink background. 

The finished product must be molded and packaged into a rectangular shape 

(unless otherwise specified) and must be moderately firm and stable to permit 

customary slicing. 

Item No. 827 – Capacollo, Cooked – A cured and cooked product processed 

from a pork but that meets the requirements for Item No. 407 Pork Shoulder Butt, 

Cellar Trimmed, Boneless. The curing process may be by dry curing, immersion 
24

curing, or pump curing. The cured product is coated with spices and paprika 

before cooking. This product must always be labeled with “Cooked” as part of the 

product name. The product may be produced and labeled as water-added 

product if desired. A number of different spellings exist for Capacollo. This 

product must conform to applicable regulatory requirements for curing and 

thermal processing.

Item No. 828 – Summer Sausage – Summer Sausage is a fanciful name given 

to a number of semi-dry or cooked sausages. This derives from the fact that 

these sausages were originally prepared in the winter for use in the summer. It 

may be produced from a variety of meat and meat by-product ingredient formulas 

such as those allowed in other semi-dry or cooked products. By definition, 

however, Summer Sausage may also include extenders if so desired. Summer 

Sausage in many cases is a fermented product that displays characteristics 

similar to Thuringer and Cervelat. This product must conform to applicable 

regulatory requirements for thermal processing.

Item No. 829 – Genoa Salami – A type of semi-dry salami made primarily from 

finely chopped pork with some added pork fat, a small amount of beef, and 

seasonings. Genoa Salami has a moisture protein ratio 2.3:1. This and similar 

types of salami may display a covering of white mold. It comes in sticks 

measuring from 2 to 3 inches in diameter (5 to 7.5 cm), which weigh from 2 to 5 

pounds (0.9 to 2.3 kg). This product must conform to applicable regulatory 

requirements for curing.

Item No. 830 – Mortadella – Mortadella is a cooked and smoked sausage that is 

light in color and similar in texture to bologna. Mortadella is made from finely 

ground pork, beef, and chunks of pork fat. It is recognizable by large chunks of 

pork fat and pistachio nuts, up to 1 percent, on its interior cut surface. Other 

condiments that may be included are sweet red peppers, up to 4 percent, and 

whole black peppers. Sticks have a uniform diameter measuring from 4 to 5 

inches (10 to 12.5 cm). Mortadella may also be produced as a dry or semi-dry 

product. It may be made with or without pork fat chunks. Mortadella also may be 

made from poultry and pork fat and may include extenders. This product must 

conform to applicable regulatory requirements for thermal processing.