Approved by DBJ

Date Issued: 06/10/12

Date Revised: 10/16/19

SUPPLEMENT 404 TO THE AMS 

MASTER SOLICITATION FOR 

PURCHASE OF FROZEN 

COOKED BEEF AND PORK

PRODUCTS FOR 

DISTRIBUTION TO FEDERAL 

FOOD AND NUTRITION 

ASSISTANCE PROGRAMS

APPROVED

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program

Food Safety and Commodity Specification (FSCS) Division

Room 3953 S-Bldg., Phone: (202) 720-5705

Supersedes: Supplement 404 August 2017 –

Changes from previous requirements in blue

 

Effective: October 2019

100 OVERVIEW

110 This document provides additional program requirements for the purchase of Frozen 

Cooked Beef and Pork Products by the Department of Agriculture (USDA), including the 

applicable Federal Purchase Program Specification (FPPS) (Exhibit A, A1 and A2).

200 INSTRUCTIONS TO POTENTIAL CONTRACTORS

210 The frozen cooked commodities shall be purchased on a competitive bid basis from qualified

contractors who have met the requirements described in this Supplement.

220 Submission of sample(s) and required documentation is not binding on USDA. Additional 

procurement requirements shall be described in the AMS Master Solicitation for Commodity 

Procurements – Domestic Programs (MSCP-D) and individual Solicitations.

300 DOMESTIC ORIGIN CERTIFICATION CLAUSE

310 The contractor agrees to include the domestic origin certification clause at Section 4A52.225-

1 of the MSCP-D, in its entirety, in all subcontracts for meat or meat products used in fulfilling 

any contracts awarded under the MSCP-D and this Supplement. 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.”

320 Domestic origin verification requirements shall be included in the contractor’s or 

subcontractor’s technical proposal, if applicable. Otherwise, prior to any work performed 

under the contract or purchase order awarded, the Domestic Origin Certificate (refer to the

MSCP-D) shall be presented to an AMS representative, the Contracting Officer, or agent 

thereof upon request.

400 FOOD DEFENSE
Approved by DBJ

Date Issued: 06/10/12

Date Revised: 10/16/19

410 Food Defense Requirements – Refer to Section 4A52.246-2 of the MSCP-D for 

Commodity Procurements.

420 Regardless of the contract compliance service utilized for the contract (see section 700), 

the USDA, AMS, LP Quality Assessment Division (QAD) shall conduct a food defense 

audit on the contractor’s and/or subcontractor’s documented and operational Food 

Defense Plan for approval. 

430 A QAD-approved Food Defense Plan is required prior to the bid opening date for 

submitted bids to be considered.

500 ANIMAL WELFARE REQUIREMENTS

510 All harvesting activities shall comply with all applicable Food Safety and Inspection Service 

(FSIS) regulations and requirements, including 9 CFR § 381, and shall be done under FSIS 

inspection.

520 All contractors and subcontractors of beef and pork products 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).

The program shall be submitted to AMS, either as a supporting document to the 

contractor’s/subcontractor’s technical proposal, or as a stand-alone document. The program 

shall be audited by AMS.

600 CHILD NUTRITION (CN) LABELING

610 The CN Labeling Program is run by USDA’s Food and Nutrition Service (FNS) directly with 

commercial food processing firms and in cooperation with AMS and FSIS and other 

Federal agencies. The Program requires an evaluation of a product's formulation by FNS 

to determine its contribution toward meal pattern requirements. 

620 To carry a CN label, the eligible product’s formulation shall be evaluated by FNS to verify 

its contribution toward meal pattern requirements using yields in the USDA Food Buying 

Guide for Child Nutrition Programs. 

630 The manufacturer shall have an approved QC Program in order to participate, and products 

shall be produced under Federal inspection.

640 Cooked Pork Items 100145, 100144, 110730 and Cooked Beef Items 100130, 110321, 

110322, 100134, 110264, 110711 require CN Labels.

650 For information on the CN Labeling Program, see the section on Food 

Manufacturers/Industry on the FNS website www.fns.usda.gov/cnd/cnlabeling and/or

contact the following:
Approved by DBJ

Date Issued: 06/10/12

Date Revised: 10/16/19

650.1 Child Nutrition Labeling Program Operations Office

USDA, AMS, FV, PPB Stop 0247, Room 0710-S

1400 Independence Ave., SW Washington, DC 20250

Email: CNLabeling@usda.gov

Phone Number: 202-720-9939

Fax Number: 202-690-3824

700 AMS CONTRACT COMPLIANCE

710 The contractor may request to use either AMS’s QAD Grading-based Monitoring and 

Certification service or QAD Audit-based Verification service, for assessing contract 

compliance of the finished product. AMS will seek to honor the request but reserves the 

right to make a final determination Once an option is implemented, the contractor shall 

remain under that service until completion of the contract, at which time it may request a 

change in oversight option for any subsequent contract.

720 The cost of all audit, grading 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.

730 Questions concerning charges and the availability of AMS agents can be directed to a 

USDA/AMS, LP Program’s Quality Assessment Division (QAD) field office or to USDA, 

AMS, LP, QAD Business Operations Branch, 10809 Executive Center Drive, Suite 318, 

Little Rock, AR 72211-6022; phone: 501-312-2962 or email: 

QAD.BusinessOps@usda.gov

740 Option A: QAD Grading-Based Monitoring and Certification 

740.1 Monitoring of production and processing and product certification shall be conducted 

through the direct continuous supervision of a USDA grader in accordance with the 

requirements listed in the FPPS and AMS/LP/QAD Policies and Procedures for certifying 

USDA commodity foods. A technical proposal is not required to be submitted when the 

contractor is operating under Option A. Raw materials will be subjected to the certification 

process prior to being utilized to manufacture finished products.

740.2 Pre-Production Onsite Plant Survey

740.2.1 QAD shall contact the contractor to set-up a pre-production plant survey and discuss 

production and certification requirements.

740.3 Post-Award Monitoring and Certification

740.3.1 The USDA grader shall be present at all times during production and processing of the 

commodity food. 

740.3.2 The USDA Grader may select samples for laboratory analyses or inspect the commodity 

at any point in transit and after delivery to point of destination.
Approved by DBJ

Date Issued: 06/10/12

Date Revised: 10/16/19

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

time of shipment and issue an acceptance document to accompany each shipment.

740.3.4 The AMS Grader shall be responsible for certification of compliance with the requirements 

of the FPPS for raw material, formulation, marinating, cooking, freezing, packaging and 

packing, metal detection, labeling and marking and net weight.

750 Option B: Audit-Based Verification

750.1 Verification of production and processing shall be conducted through routine audits 

performed by QAD according to the suppliers’ and contractor’s approved technical 

proposal (see section 1100 Technical Proposal Requirements) and the applicable FPPS.

750.1.1 Interested contractors may submit sample(s) and technical proposal at any time during the 

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

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

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

the FSCS Division.

750.1.2 Once a contractor is notified by the FSCS Division that the technical proposal meets the 

applicable criteria, QAD shall contact the contractor to set up a pre-award onsite capability 

assessment audit.

750.2 Pre-Award Onsite Capability Assessment Audit

750.2.1 QAD shall conduct an onsite capability assessment that shall consist of reviewing:

750.2.2 Food Defense Requirements – Refer to Section 400 of this Supplement.

750.2.3 production of the commodity that complies with the applicable FPPS and approved 

technical proposal or production plan, 

750.2.4 records related to purchasing, receiving, production, quality control, inventory, shipping, 

and, 

750.2.5 interviews with management and production personnel.

750.2.6 Upon completion and if necessary (due to time constraints), QAD may provide the FSCS 

Division either with a verbal or email notification of the audit findings. FSCS Division shall 

notify the vendor of their status based on the audit findings as well as QAD and the 

Commodity Procurement Program (CP). The official final audit report shall be sent to the 

contractor once released from QAD. 

750.2.7 After bid opening, CP shall contact QAD and FSCS Division to determine that vendors 

have met all requirements to deem the bids responsive or non-responsive.

750.2.8 Bids that are determined to be non-responsive bids, CP shall notify the contractor(s) 

directly.

750.3 Post-Award Assessment Audit
Approved by DBJ

Date Issued: 06/10/12

Date Revised: 10/16/19

750.3.1 Contractors who receive contracts shall have their required documentation readily 

available for review upon request by FSCS Division, QAD, or other AMS agents. Records 

may be maintained in hard copy or electronic media. However, records maintained as 

electronic media shall be made available in printed form immediately upon request.

750.3.2 QAD 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, 

and their frequency, shall be conducted as determined by the QAD, 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 QAD, more frequent audits 

may be conducted when audit deficiencies are detected. 

750.4 Post-Award Actions

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

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

Division shall notify the contractor regarding eligibility to continue to participate as a 

contractor. 

750.4.2 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.

750.4.3 In the instance that any non-conformance is cited by the USDA auditor, or when a 

complaint is received by commodity recipient agencies, the supplier or contractor shall 

submit a cause and effect analysis and corrective actions to address the non-conformance 

or complaint.

800 CERTIFICATE OF CONFORMANCE

810 In addition to the referenced payment documents required in the MSCP-D, the 

contractor shall include a copy of the Contractor’s Certificate of Conformance. (Exhibit 

D).

900 PRODUCT SAMPLE FOR OPTION B

910 Potential contractors, that choose to operate under Option B, shall submit samples that are 

produced in accordance with their submitted technical proposal.

920 Contractor shall submit one 5-pound sample (or two samples if a sample unit is less than 5-

pounds) along with a legible product label which illustrates the ingredient statement, 

Nutrition Facts, cooking and safe handling instructions, and allergen declaration (if

applicable). All samples shall arrive in the frozen state (0°F or lower).

1000 CONTRACTOR CHECKLOADING

1010 Under Option A and B, the contractor shall perform checkloading examinations as 

described in the FPPS at the time of shipment and issue an acceptance document to 

accompany each shipment that includes all the following information:
Approved by DBJ

Date Issued: 06/10/12

Date Revised: 10/16/19

1010.1 Purchase Order Number,

1010.2 Sales Order and Sales Order Item Number,

1010.3 Name of product,

1010.4 Shipping Date,

1010.5 Production lot number(s) and date each lot was produced,

1010.6 Count of shipping containers and total projected net weight in each production lot,

1010.7 Identity of car or truck (car numbers and letters, seals, truck license, etc.) as 

applicable

1010.8 Contractor certification that product conforms with the FPPS,

1010.9 Count and projected net weight verified, and

1010.10Signature of company official responsible for checkloading

1100 TECHNICAL PROPOSAL REQUIREMENTS FOR OPTION B

1110 Under Option B, the supplier(s) and contractor will submit a Technical Proposal that meets 

the following Requirements:

1110.1 Include a detailed description of the cooked products 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)

1110.2 Describe all the quality assurance methods used to verify conformance to all requirements. 

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)

1110.3 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)

1110.4 The technical proposal shall follow the format as shown in Exhibit C. Technical proposals 

should be brief and concise.

1110.5 The technical proposal shall be preceded by the following, as required by the template:

1110.5.1 Table of Contents listing the major areas as they appear in the technical proposal; and

1110.5.2 List of attachments, forms provided with the technical proposal, if appropriate with the 

applicable document name and reference number.
Approved by DBJ

Date Issued: 06/10/12

Date Revised: 10/16/19

1120 The FSCS Division shall review each technical proposal to determine if the proposal is 

adequate and shall notify the contractor of the status of their technical proposal and their 

eligibility to bid.

1130 INSTRUCTIONS FOR SUBMISSION OF TECHNICAL PROPOSAL

1130.1 The following procedures establish the acceptable minimum requirements for the 

format and content of the technical proposal:

1130.1.1 The Government has provided a technical proposal format which is to be used in 

preparing the technical proposal (see Exhibit C). The contractor shall submit the technical 

proposal as an email file attachment to AMS (TechnicalApprovals@usda.gov, 

William.Stone@usda.gov and Steve.Whisenant@.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.

1130.1.2 The technical proposal shall be submitted by an authorized agent of the company.

1130.1.3 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.

1140 Technical Proposal Revisions

1140.1 Changes to a contractor’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:

1140.2 Any changes to a technical proposal made by the contractor 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 

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

1140.3 Changes from the original technical proposal shall be highlighted and deletions in

strikeouts.

1200 EXHIBITS
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR 

COOKED BEEF ITEMS

Agricultural Marketing Service (AMS) 

 Livestock and Poultry (LP) Program 

 Food Safety and Commodity Specification (FSCS) Division

Room 3953 S-Bldg, Phone: (202) 720-5705

Supersedes: FPPS CP July 2017 – 

Changes from previous requirements in blue

Effective: October 2019

Approved by: DBJ

Date Issued: 03/03/16

Date Revised: 10/16/19

100 ITEM DESCRIPTIONS

101 Beef Patties with SPP, Homestyle, Fully Cooked – These items consist of 

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

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

item. Portion Weight – 1.7, 2.2 and 2.7 ounces. 

102 Beef Taco Filling, Fully Cooked – This item consists of ground beef cooked in 

lightly seasoned ingredients for use in a variety of applications, including taco 

fillings, burritos, enchiladas and similar items.

103 Beef Sloppy Joe Mix, Fully Cooked – This item consists of ground beef 

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

including sandwich fillings and similar items. 

104 Breaded Beef Patties, Fully Cooked – This item consists of ground beef that 

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

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

105 Beef Crumbles, Fully Cooked – This item consists of ground beef with SPP 

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

variety of applications such as chili, sloppy joe, tacos, spaghetti sauce, pizza, 

lasagna, casseroles, pasta dishes, and any recipe that calls for ground beef.

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

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

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

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

ground beef. Lean Finely Textured Beef (LFTB) may be used in the product 

formulation as outlined in Section 327 below.

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19

2

107 Beef Patties, Homestyle, Fully Cooked – This item consists of ground beef, 

containing no binders or extenders, with a handmade appearance and IQF for 

use as sandwiches or a stand-alone item. Portion Weight – 2.2 ounces.

110 Formula – Beef shall comprise at least 75 percent of the raw formula for all 

items except for Beef Patties, Homestyle, Fully Cooked. For this item, beef 

shall comprise at least 95 percent of the raw formula.

120 Non-Meat Component – Non-meat components shall comprise no more than 

25 percent of the raw formula for all items except for Beef Patties, Homestyle, 

Fully Cooked. For this item, non-meat components shall comprise no more 

than 5 percent of the raw formula.

130 Fat – Fat shall not exceed 13 g per 100 g basis.

140 Sodium – The sodium content shall not exceed 340 mg per 100 g basis.

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

(20) 2-pound immediate containers (packages) shall be packed in a 40-pound 

(net weight) shipping container.

160 Delivery Unit – Each delivery unit shall consist of 1,000 cases and 40,000 

pounds, except for Beef Patties with SPP, Homestyle, Fully Cooked – 1.7, 2.2 

and 2.7 ounces and Beef Patties, Homestyle, Fully Cooked – 2.2 ounces, 

which shall consist of 950 cases and 38,000 pounds.

200 CHECKLIST OF REQUIREMENTS 

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

Service (FSIS) regulations. The contractor’s technical proposal, submitted to 

the FSCS Division, shall adhere to the following Checklist of Requirements. A 

technical proposal is not required to be submitted when the contractor is 

operating under the QAD Grading-based Monitoring and Certification service

option (See Section 1020). 

300 MATERIALS 

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

conformance with the following material requirements.

320 MEAT COMPONENT 

321 Beef shall be the only meat component allowed. 

322 Domestic Origin of Meat Component – All cattle shall originate from 

U.S. produced livestock as described in the AMS Master Solicitation 

for Commodity Procurements – Domestic Programs (MSCP-D) and

Supplement.

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19

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323 Harvesting – Cattle shall be harvested in facilities that comply with the 

following requirements: 

323.1 Humane Handling – Cattle shall be humanely handled in accordance with 

all applicable FSIS regulations and AMS requirements. 

323.2 Spinal Cord Removal – All spinal cord tissue shall be removed during the 

harvesting process. 

324 Boneless Beef – Boneless beef shall comply with the following requirements:

324.1 Traceability – Contractors shall provide 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 beef shall be maintained in excellent condition. The 

contractor’s technical proposal shall include detailed production scheduling 

that addresses time and temperature controls necessary to maintain excellent 

condition of the boneless beef. Frozen boneless beef may be used provided 

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

324.3 Objectionable Materials – The following objectionable materials shall be 

excluded: Major lymph glands (prefemoral, popliteal, and prescapular), 

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

all bone, cartilage, shoulder tendon, elbow tendon, silver skin, sacrociatic 

ligament, opaque periosteum, serous membrane (peritoneum), tendinous 

ends of shanks, gracilis membrane, patellar ligament (associated with the 

stifle joint), achilles tendon, back strap and abdominal tunic. 

325 Mechanical Separation - Boneless beef that is mechanically separated from 

bone with automatic deboning systems or advanced lean (meat) recovery 

(AMR) systems is not allowed.

326 Pathogen Testing – Boneless and ground beef previously tested and found 

positive for any pathogen shall not be allowed. 

327 LFTB – When specified, LFTB, or meat components produced using similar 

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

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

327.1 LFTB may be used at a rate not to exceed 15 percent of the meat 

component. 

327.2 Red Color – The producer of LFTB shall assure that the product has a 

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

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

finished ground beef.

327.3 Fat Content - Does not exceed 10 percent fat.

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19

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330 NON-MEAT COMPONENTS 

331 Domestic Origin of Non-Meat Component – Significant ingredients (more 

than 1 percent) shall be derived from U.S. produced products. 

332 Seasoning and Ingredient – Seasonings and other ingredients shall be used 

to produce products with mild flavor profiles suitable for institutional feeding 

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

comprise no more than 2 percent of the raw formula.

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

formulation:

333.1 MSG – Monosodium Glutamate (MSG). 

333.2 Gluten-containing ingredients.

334 Soy Protein Product (SPP) – Beef Patties with SPP, Homestyle, Fully 

Cooked and Beef Crumbles, Fully Cooked shall contain SPP in the raw 

formula that meets the following requirements: 

334.1 The source of the SPP shall be soy and shall be hydrated to yield no less 

than 18 percent protein (as-is basis).

334.2 The physical characteristics of SPP, in the dry form, shall be either granular 

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

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

335 Batter and Breading – For Breaded Beef Patties, only – If flour is used in 

the batter and breading combination, it shall be enriched. 

400 PROCESSING 

410 GRINDER PLATE

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

420 BONE COLLECTOR / EXTRUDER SYSTEM

421 A bone collector/extruder system shall be in operation to effectively remove 

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

430 PATTIES 

431 Beef Patties with SPP, Homestyle, Fully Cooked and Beef Patties, 

Homestyle, Fully Cooked, only – Patties shall comply with the following: 

431.1 Handmade Appearance – Patties shall have a “handmade” appearance.

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A
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Date Issued: 03/03/16

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

432 Breaded Beef Patties, Fully Cooked, only – Patties shall have a round or oval 

shape. 

433 Raw Weight – The raw weight of the patties shall be declared and charted on 

control charts featuring average weight and range.

434 IQF – Patties shall be IQF so the individual pieces do not stick together after 

they are packaged and packed.

435 Pink Appearance – Patties with pink appearance after cooking shall not be 

allowed.

440 CRUMBLES 

441 Size – The size of the crumbles shall be 1⁄4-inch maximum with an allowance 

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

immediate package shall be charted on control charts featuring average value 

and range.

442 IQF – The crumbles shall be IQF or may be produced from IQF’s materials to 

prevent it from sticking together after freezing.

443 Flavor – Crumbles shall not have a ‘char-broil’ flavor.

450 COOKING TEMPERATURE 

451 All products shall be fully cooked in accordance with FSIS regulations. 

460 METAL DETECTION 

461 All products shall be free of metal contaminants. Detection of stainless steel, 

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

required. The contractor's technical proposal shall identify and describe the 

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

equipment validation, and corrective action procedures. 

500 FINISHED PRODUCT LIMITATIONS 

510 The declared serving size, fat content and sodium level shall be stated on the 

nutrition facts panel on each label according to FSIS nutritional labeling 

regulations. 

520 FAT

521 The fat content of the finished product shall not exceed 13 percent. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A
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522 (Percent Fat = (Total Fat ÷ Serving Size (racc)) x 100).

530 SODIUM

531 Sodium level shall not exceed 340 mg per 100 g basis

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

< 340)). 

540 MEAT / MEAT ALTERNATES

541 Beef Patties with SPP, Homestyle, Fully Cooked and Beef Patties, 

Homestyle, Fully Cooked, only – Patties shall comply with the following Meat / 

Meat Alternate (MMA) designations: 

Material Number Portion Weight (ounces) MMA (ounces)

110321 1.7 1.5

110322, 110711 2.2 2.0

100130 2.7 2.5

550 CHILD NUTRITION (CN) LABELING

551 The CN Labeling Program is run by USDA’s Food and Nutrition Service (FNS) 

directly with commercial food processing firms and in cooperation with AMS 

and FSIS and other Federal agencies. The Program requires an evaluation of 

a product's formulation by FNS to determine its contribution toward meal 

pattern requirements. 

552 To carry a CN label, the eligible product’s formulation shall be evaluated by 

FNS to verify its contribution toward meal pattern requirements using yields in 

the USDA Food Buying Guide for Child Nutrition Programs. 

553 The manufacturer shall have an approved QC Program in order to participate, 

and products shall be produced under Federal inspection.

554 Bulk Packaged Cooked Beef Items 100130, 110321, 110322, 100134, 

110264, 110711 require CN Labels.

555 For information on the CN Labeling Program, see the section on Food 

Manufacturers/Industry on the FNS website www.fns.usda.gov/cnd/cnlabeling

and/or contact the following:

555.1 Child Nutrition Labeling Program Operations Office

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19

7

 USDA, AMS, FV, PPB Stop 0247, Room 0710-S 

 1400 Independence Ave., SW Washington, DC 20250

 Email: CNLabeling@usda.gov

 Phone Number: 202-720-9939

 Fax Number: 202-690-3824

560 MICROBIAL

561 The contractor shall have a documented plan to comply with the 

current FSIS Salmonella and Listeria monocytogenes requirements for 

ready-to-eat foods. Product tested positive for any pathogen shall not 

be allowed as rework or delivery to USDA.

600 HEATING INSTRUCTIONS

610 Heating instructions for the end-user shall be provided in the contractor’s 

technical proposal and shall be included on the immediate container and/or in 

the shipping container (e.g. flyer, included on the package label, etc.) as 

specified for a particular packing orientation discussed in Section 722.4

below. Finished product shall be processed so that the end-user may prepare 

them in a conventional or microwave type oven for serving.

700 PREPARATION FOR DELIVERY 

710 PACKAGING AND PACKING

711 Packaging – All products shall be vacuum packaged or packed in a sealed 

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

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

barrier pouches. 

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

(20) 2-pound immediate containers (packages) shall be packed in a 40-pound 

(net weight) shipping container.

720 LABELING2/ 

721 The shipping containers shall be in compliance with the National Motor 

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

Both immediate and shipping containers shall be labeled to include all 

information required by FSIS regulations.

722 Immediate Container Labels – Immediate container labels for the bulk 

packaged items shall contain the following information:

722.1 A “Best-If-Used-By” date.

1/The contracting officer shall designate the packing orientation permitted for each solicitation.

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

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

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Date Issued: 03/03/16

Date Revised: 10/16/19

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

lot, and date. 

722.4 The heating instructions shall be included in/on the shipping container and/or 

on the immediate container.

722.5 Ingredient declaration (including single ingredient products).

723 Immediate Container Labels – Immediate container labels for the 2-pound 

packaged items shall contain the following information:

723.1 Product name. 

723.2 Manufacturer name and address.

723.3 Ingredient declaration.

723.4 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; Contains ______.

723.5 A traceability code that includes information regarding production 

establishment, production date and production lot.

723.6 Nutrition Facts panel.

723.7 Heating Instructions.

723.8 Safe handling instructions. 

723.9 A “Best-If-Used-By” date.

723.10 Labels shall be contractor’s own retail (i.e. commercially available, off-theshelf) labels. Immediate package labels shall include two colors other than 

black and white (exclusive of package color). Distributor’s labels are not 

permitted. 

724 Shipping Container Labels – Shipping container labels shall contain the 

following information: 

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

or on the principal display panel.

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A
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Date Issued: 03/03/16

Date Revised: 10/16/19

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724.2 Applicable purchase order number.

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

lot, and date.

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

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

for each of the items.

Item Material Number 

Beef Patties with SPP, Homestyle, Fully Cooked – 

1.7 oz. (MMA 1.5 oz.) 110321

Beef Patties with SPP, Homestyle, Fully Cooked –

2.2 oz. (MMA 2.0 oz.) 110322

Beef Patties with SPP, Homestyle, Fully Cooked – 

2.7 oz. (MMA 2.5 oz.) 100130 

Beef Taco Filling, Fully Cooked 100131 

Breaded Beef Patties, Fully Cooked 100132

Beef Sloppy Joe Mix, Fully Cooked 100133

Beef Crumbles, Fully Cooked 100134

Beef Crumbles, Fully Cooked (LFTB Opt) 110264

Beef Patties, Homestyle, Fully Cooked – 2.2 oz. 

(MMA 2.0 oz.) 110711

724.6 An allergen statement in a format which complies with the Food Allergen 

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

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

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

724.7 The CN label information for bulk packaged configurations of Material 

Numbers 100130, 110321, 110322, 100134, 110264 and 110411.

730 CLOSURE

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19

10

731 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.

740 PALLETIZED UNIT LOADS 

741 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. 

800 DELIVERY UNIT 

810 Each delivery unit shall consist of 1,000 cases and 40,000 pounds except for 

Beef Patties with SPP, Homestyle, Fully Cooked – 1.7, 2.2 and 2.7 ounces

and Beef Patties, Homestyle, Fully Cooked – 2.2 ounces, which shall consist 

of 950 cases and 38,000 pounds. 

900 DELIVERED PRODUCT 

910 SIZE AND STYLE OF CONTAINER 

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

in an individual shipping unit.

920 TEMPERATURE 

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

930 SEALING 

931 Sealing - All products shall be delivered to AMS assigned destinations under 

seal with tamper proof, tamper resistant, serially numbered, high security 

seals that meet the American Society for Testing and Materials Standard 

(ASTM) F 1157-04 and/or the International Organization for Standards (ISO) 

17712-2010 as required under the Master Solicitation. 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 under the Master Solicitation and

Supplement.

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Date Issued: 03/03/16

Date Revised: 10/16/19

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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 AMS MONITORING AND PRODUCTION ASSESSMENT

1021 The contractor may request to use either AMS’s QAD Grading-based 

Monitoring and Certification service or QAD Audit-based Verification service, 

for assessing contract compliance of the finished product. 

1022 If the contractor uses the AMS QAD Grading-based Monitoring and 

Certification service, it shall be implemented in accordance with Section 710, 

720, 730 and 740 of Supplement 404.

1023 The contractor’s technical proposal shall specify that the AMS QAD Auditbased Verification service option will be used.

1030 NON-CONFORMING PRODUCT

1031 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).

1032 The Contractor shall be deemed ineligible to supply to USDA purchase 

programs (while under contract) should one of the following circumstances 

arise:

1032.1 The Contractor is subject to a Class I recall for Cooked Beef Items.

1032.2 The Contractor’s supplier for any ingredient is subject to a Class I recall for 

that ingredient. 

1032.3 The Contractor shall be ineligible until it:

1032.3.1 Submits a written corrective action to the FSCS Division.

1032.3.2 The FSCS Division approves the written corrective action.

1032.3.3 The Quality Assessment Division verifies implementation of the written 

corrective action through an onside audit.

1040 CONTRACTOR CHECKLOADING

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A
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Date Issued: 03/03/16

Date Revised: 10/16/19

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1041 Under both the QAD Grading-based Monitoring and Certification option and 

the QAD Audit-based Verification service option, the 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:

1041.1 Purchase Order Number/Purchase Order Line Item Number; 

1041.2 Sales Order Number/Sales Order Line Item Number;

1041.3 Destination of shipment;

1041.4 Name of Product and applicable Material Number;

1041.5 Shipping Date;

1041.6 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;

1041.7 Count of shipping containers and total projected net weight in each production 

 lot;

1041.8 Identity of car or truck (car numbers and letters, seals, truck license, etc.) as 

 applicable;

1041.9 Contractor certification that product conforms with the applicable specification 

 (FPPS-CB-2019);

1041.10 Count and projected net weight verified and;

1041.11 Signature of company official responsible for checkloading. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR 

COOKED PORK ITEMS

Agricultural Marketing Service (AMS) 

Livestock and Poultry (LP) Program 

Food Safety and Commodity Specification (FSCS) Division

Room 3953 S-Bldg, Phone: (202) 720-5705

Supersedes: FPPS CP July 2017 – 

Changes from previous requirements in blue

Effective: October 2019

Approved by: DBJ

Date Issued: 03/03/16

Date Revised: 10/16/19

100 ITEM DESCRIPTIONS

101 Pork Taco Filling, Fully Cooked – This item consists of ground pork cooked in 

lightly seasoned ingredients for use in a variety of applications, including taco 

fillings, burritos, enchiladas and similar items.

102 Pork Sloppy Joe Mix, Fully Cooked – This item consists of ground pork 

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

including sandwich filling and similar items.

103 Breaded Pork Patties, Fully Cooked – This item consists of ground pork that 

is formed into round or oval patties, breaded and Individually Quick Frozen 

(IQF) for use as sandwiches or a stand-alone item. Portion Weight – 3.0 

ounces.

104 Pork Patties with SPP, Fully Cooked - 2.7 oz. – This item consists of ground 

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

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

stand-alone item. Portion Weight – 2.7 ounces.

105 Pork Patties with SPP, Fully Cooked – 1.2 oz. – This item consists of ground 

pork with SPP and sausage seasonings, formed into round or oval patties, 

fully cooked, and then IQF for use as sandwiches or a stand-alone item. 

Portion Weight – 1.2 ounce.

106 Pork Patty Links with SPP, Skinless, Fully Cooked – This item consists of 

ground pork with SPP and sausage seasonings, processed into skinless links 

cylindrical in shape, fully cooked, and then IQF for use as a stand-alone item. 

Portion Weight - 1.0 ounce.

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Date Issued: 03/03/16

Date Revised: 10/16/19

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107 Pork Patty Crumbles, Fully Cooked – This item consists of ground pork with 

SPP that is lightly seasoned and processed to a crumble size of 1⁄4-inch 

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

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

that calls for ground pork.

110 Formula – Pork will comprise at least 75 percent of the raw formula for all 

items.

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

25 percent of the raw formula.

130 Fat – Fat will not exceed 13 g per 100 g basis.

140 Sodium – The sodium content will not exceed 440 mg per 100 g basis.

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

(20) 2-pound immediate containers (packages) will be packed in a 40-pound 

(net weight) shipping container.

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

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

cases and 38,000 pounds.

200 CHECKLIST OF REQUIREMENTS

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

Service (FSIS) regulations. The contractor’s technical proposal, submitted to 

the FSCS Division, shall adhere to the following Checklist of Requirements. A 

technical proposal is not required to be submitted when the contractor is 

operating under the QAD Grading-based Monitoring and Certification service

option (See Section 1020). 

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) will be the only meat component allowed. Pork derived from 

boars is not permissible.

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

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

Commodity Procurements – Domestic Programs (MSCP-D) and the

Supplement.

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Date Issued: 03/03/16

Date Revised: 10/16/19

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

that comply with the following requirements:

323.1 Humane Handling – All sows and/or hogs will 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 will not be included in USDA Purchase Programs.

323.3 Raw Material Type1/ – The type of boneless pork utilized shall be specified 

from the following options:

323.3.1 Type I – Sow Trimmings Only

323.3.2 Type II – Hog Trimmings Only 

323.3.3 Type III – Combination of Sow and Hog Trimmings2/ 

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

solicitation.

324 Boneless Pork – Boneless pork will 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 shall be maintained in excellent condition. The 

contractor’s technical proposal shall include detailed production scheduling 

that addresses time and temperature controls necessary to maintain excellent 

condition of the boneless pork. Frozen boneless pork may be used provided it 

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

324.3 Objectionable Materials – Boneless pork shall be free of skin, bones, 

cartilages, organ tissue, heavy connective tissue, significant glandular tissue, 

spinal cord, and foreign materials.

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

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

systems is not allowed.

326 Pathogen Testing – Boneless pork previously tested and found positive 

for any pathogen will not be allowed. 

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

2/The contractor shall specify the ratio of these two raw material types in their technical 

proposal.

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Date Issued: 03/03/16

Date Revised: 10/16/19

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330 NON-MEAT COMPONENTS

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

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

332 Seasonings and Other Ingredients – Seasonings and other ingredients will be 

used to produce products with mild flavor profiles suitable for institutional 

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

and other ingredients will comprise no more than 2 percent of the raw 

formula.

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

formulation:

333.1 MSG – Monosodium Glutamate (MSG).

333.2 Gluten-containing ingredients.

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

SPP, and Pork Patty Crumbles shall contain SPP in the raw formula that 

meets the following requirements: 

334.1 The SPP will be hydrated to yield no less than 18 percent protein (as-is 

basis).

334.2 The physical characteristics of SPP, in the dry form, shall be either granular 

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

(65 percent and 85 percent as-is basis, respectively).

335 Batter and Breading – For Breaded Pork Patties, only – If flour is used in the 

batter and breading combination, it shall be enriched.

400 PROCESSING 

410 GRINDER PLATE

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

420 BONE COLLECTOR / EXTRUDER SYSTEM

421 A bone collector/extruder system shall be in operation to effectively remove 

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

430 PATTIES 

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

control charts featuring average weight and range.

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A1
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Date Issued: 03/03/16

Date Revised: 10/16/19

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

do not stick together after they are packaged and packed.

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

allowed.

434 Shape – Patties will be round or oval shape.

440 LINKS

441 Skinless – Casing shall be removed.

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

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

 featuring average weight and range. 

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

packaged.

444 Pink Appearance – Links with pink appearance after cooking will not be 

allowed.

450 CRUMBLES 

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

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

immediate package will be charted on control charts featuring average value 

and range.

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

prevent it from sticking together after freezing.

453 Flavor – Crumbles shall not have a ‘char-broil’ flavor.

460 COOKING TEMPERATURE

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

470 METAL DETECTION

471 All products will be free of metal contaminants. Detection of stainless steel, 

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

required. The contractor's technical proposal shall identify and describe the 

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

equipment validation, and corrective action procedures. 

500 FINISHED PRODUCT LIMITATIONS

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A1
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Date Issued: 03/03/16

Date Revised: 10/16/19

6 

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

nutrition facts panel on each label according to FSIS nutritional labeling 

regulations. 

520 FAT

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

 

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

530 SODIUM

531 Sodium level, shall not exceed 440 mg per 100 g basis 

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

< 440)).

540 MICROBIAL

541 Contractor will have documented plan to comply with the latest FSIS 

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

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

delivery to USDA.

550 CHILD NUTRITION (CN) LABELING

551 The CN Labeling Program is run by USDA’s Food and Nutrition Service (FNS) 

directly with commercial food processing firms and in cooperation with AMS 

and FSIS and other Federal agencies. The Program requires an evaluation of 

a product's formulation by FNS to determine its contribution toward meal 

pattern requirements. 

552 To carry a CN label, the eligible product’s formulation shall be evaluated by 

FNS to verify its contribution toward meal pattern requirements using yields in 

the USDA Food Buying Guide for Child Nutrition Programs. 

553 The manufacturer shall have an approved QC Program in order to participate, 

and products shall be produced under Federal inspection.

554 Bulk Packaged Cooked Pork Items 100144 and 100145 require CN Labels.

555 For information on the CN Labeling Program, see the section on Food 

Manufacturers/Industry on the FNS website www.fns.usda.gov/cnd/cnlabeling

and/or contact the following:

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A1
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19

7 

555.1 Child Nutrition Labeling Program Operations Office

 USDA, AMS, FV, PPB Stop 0247, Room 0710-S 

 1400 Independence Ave., SW Washington, DC 20250

 Email: CNLabeling@usda.gov

 Phone Number: 202-720-9939

 Fax Number: 202-690-3824

600 HEATING INSTRUCTIONS

610 Heating instructions for the end-user will be provided in the contractor’s 

technical proposal and shall be included on the immediate container and/or in 

the shipping container (e.g. flyer, included on the package label, etc.) as 

specified for a particular packing orientation discussed in Section 722.4

below. Finished product will be processed so that the end-user may prepare 

them in a conventional or microwave type oven for serving. 

700 PREPARATION FOR DELIVERY

710 PACKAGING AND PACKING

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

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

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

pouches. 

712 Packing3/ – Four (4) 10-pound, five (5) 8-pound, eight (8) 5-pound, or twenty 

(20) 2-pound immediate containers (packages) will be packed in a 40-pound 

(net weight) shipping container. 

720 LABELING4/ 

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

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

immediate and shipping containers will be labeled to include all information 

required by FSIS regulations.

722 Immediate Container Labels – Immediate container labels for the bulk 

packaged items will contain the following information:

722.1 A “Best-If-Used-By” date. 

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

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

lot, and date.

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

solicitation.

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

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A1
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19

8 

722.4 The heating instructions shall be included in/on the shipping container and/or 

on the immediate container.

722.5 Ingredient declaration (including single ingredient products).

723 Immediate Container Labels – Immediate container labels for the 2-pound 

packaged items shall contain the following information:

723.1 Product name. 

723.2 Manufacturer name and address.

723.3 Ingredient declaration.

723.4 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; Contains ______. 

723.5 A traceability code that includes information regarding production

establishment, production date and production lot.

723.6 Nutrition Facts panel.

723.7 Heating Instructions.

723.8 Safe handling instructions.

723.9 A “Best-If-Used-By” date.

723.10 Labels shall be contractor’s own retail (i.e. commercially available, off-theshelf) labels. Immediate package labels shall include two colors other than 

black and white (exclusive of package color). Distributor’s labels are not 

permitted.

724 Shipping Container Labels – Shipping container labels will contain the 

following information: 

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

or on the principal display panel.

724.2 Applicable purchase order number.

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A1
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Date Issued: 03/03/16

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

and date.

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

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

for each of the items.

Item Material Number

Pork Taco Filling, Fully Cooked 100150

Breaded Pork Patties, Fully Cooked 100149

Pork Sloppy Joe Mix, Fully Cooked 100148

Pork Patties with SPP, Fully Cooked, 2.7 ounce 100145

Pork Patties with SPP, Fully Cooked, 1.2 ounce 100146

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

Pork Patty Crumbles, Fully Cooked 100144

724.6 An allergen statement in a format which complies with the Food Allergen 

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

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

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

724.7 The CN label information for bulk packaged configurations of Material 

Numbers 100144 and 100145. 

730 CLOSURE

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

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

secured by the gluing or taping method. 

740 PALLETIZED UNIT LOADS

741 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.

800 DELIVERY UNIT

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

pork patties 1.2/2.7 ounces which will consist of 950 cases and 38,000

pounds.

900 DELIVERED PRODUCT

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A1
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Date Issued: 03/03/16

Date Revised: 10/16/19

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910 SIZE AND STYLE OF CONTAINER

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

in an individual shipping unit.

920 TEMPERATURE

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

930 SEALING

931 Sealing - All products shall be delivered to AMS assigned destinations under 

seal with tamper proof, tamper resistant, serially numbered, high security 

seals that meet the American Society for Testing and Materials Standard 

(ASTM) F 1157-04 and/or the International Organization for Standards (ISO) 

17712-2010 as required under the Master Solicitation. 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 will guarantee that the product complies with all 

contractual requirements required under the Master Solicitation and

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).

1020 AMS MONITORING AND PRODUCTION ASSESSMENT

1021 The contractor may request to use either AMS’s QAD Grading-based 

Monitoring and Certification service or QAD Audit-based Verification service, 

for assessing contract compliance of the finished product. 

1022 If the contractor uses the AMS QAD Grading-based Monitoring and 

Certification service, it shall be implemented in accordance with Section 710, 

720, 730 and 740 of Supplement 404.

1023 The contractor’s technical proposal shall specify that the AMS QAD Auditbased Verification service option will be used.

1030 NON-CONFORMING PRODUCT

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A1
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19

11

1031 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).

1032 The Contractor shall be deemed ineligible to supply to USDA purchase 

programs (while under contract) should one of the following circumstances 

arise:

1032.1 The Contractor is subject to a Class I recall for Cooked Pork Items.

1032.2 The Contractor’s supplier for any ingredient is subject to a Class I recall for 

that ingredient.

1032.3 The Contractor shall be ineligible until it:

1032.3.1 Submits a written corrective action to the FSCS Division.

1032.3.2 The FSCS Division approves the written corrective action.

1032.3.3 And the Quality Assessment Division verifies implementation of the written 

corrective action through an onside audit.

1040 CONTRACTOR CHECKLOADING

1041 Under both the QAD Grading-based Monitoring and Certification option and 

the QAD Audit-based Verification service option, the contractor shall perform 

checkloading examinations at the time of shipment and issue a contractor’s 

certificate to accompany each shipment that includes all the following

information:

1041.1 Purchase Order Number/Purchase Order Line Item Number;

1041.2 Sales Order Number/Sales Order Line Item Number;

1041.3 Destination of shipment;

1041.4 Name of Product and applicable Material Number;

1041.5 Shipping Date;

1041.6 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;

1041.7 Count of shipping containers and total projected net weight in each production 

lot;

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A1
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19

12

1041.8 Identity of car or truck (car numbers and letters, seals, truck license, etc.) as 

applicable;

1041.9 Contractor certification that product conforms with the applicable specification 

(FPPS-CP-2019);

1041.10 Count and projected net weight verified and;

1041.11 Signature of company official responsible for checkloading. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A1
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR FULLY COOKED 

PULLED PORK, FROZEN 

Agricultural Marketing Service (AMS) 

Livestock and Poultry (LP) Program 

Food Safety and Commodity Specification (FSCS) Division

Room 3953 S-Bldg, Phone: (202) 720-5705

Supersedes: FPPS PP May 2018 – 

Changes from previous requirements in blue

Effective: October 2019

Approved by: DBJ

Date Issued: 03/03/16 

Date Revised: 10/16/19

100 ITEM DESCRIPTION

101 Pulled Pork, Fully Cooked – This fully cooked pork item shall have a coarsely 

striated appearance (i.e. shredded with minimal chunking; not ground or 

comminuted) and be mildly seasoned for use in a variety of applications such 

as barbeque, chili, burritos, casseroles and pasta dishes. 

110 Formula – Pork shall comprise at least 90 percent of the raw formula.

120 Non-Meat Component – Non-meat components shall comprise no more than 

10 percent of the raw formula.

130 Fat – Fat shall not exceed 9 g / 100 g basis.

140 Sodium – Sodium content shall not exceed 440 mg / 100 g basis.

150 Packing – Eight (8) 5-pound immediate containers (packages) or twenty (20) 

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

weight) shipping container.

160 Delivery Unit – Each delivery unit shall consist of 1,000 cases and 40,000 

pounds.

200 CHECKLIST OF REQUIREMENTS

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

Service (FSIS) regulations. The contractor’s technical proposal, submitted to 

the FSCS Division, shall adhere to the following Checklist of Requirements. A 

technical proposal is not required to be submitted when the contractor is 

operating under the QAD Grading-based Monitoring and Certification service

option (See Section 1020). 

300 MATERIALS 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A2
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Date Revised: 10/16/19 2

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 (e.g. Boston butt and leg cushion; 

shank meat precluded) from any portion of the sow and/or hog carcass and 

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 AMS Master Solicitation for 

Commodity Procurements – Domestic Programs (MSCP-D) and the

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 – Boneless pork shall 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 shall be maintained in excellent condition. The 

contractor’s technical proposal shall include detailed production scheduling 

that addresses time and temperature controls necessary to maintain excellent 

condition of the boneless pork. Frozen boneless pork may be used provided 

it is processed into the final product within 90 days from the date of pack.

324.3 Objectionable Materials – Boneless pork shall be free of skin, bones, 

cartilages, organ tissue, heavy connective tissue, significant glandular tissue, 

spinal cord, and foreign materials.

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

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

systems is not allowed.

326 Pathogen Testing – Boneless pork previously tested and found positive 

for any pathogen shall not be allowed. 

330 NON-MEAT COMPONENTS

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A2
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Date Issued: 03/03/16

Date Revised: 10/16/19 3

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

one percent) shall be derived from U.S. produced products.

332 Seasonings and Other Ingredients – Seasonings and other ingredients 

shall be used to produce a finished product with mild flavor profiles suitable 

for institutional feeding systems and shall comprise no more than 10 

percent of the raw formula.

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

formulation:

333.1 MSG – Monosodium Glutamate (MSG). 

333.2 Soy Protein Products (SPP).

333.3 Gluten-containing ingredients.

400 PROCESSING 

410 AGGREGATION

411 The pulled pork shall be aggregated such that it is coarsely striated in 

appearance (i.e. shredded with minimal chunking; not ground or 

comminuted).

420 COOKING TEMPERATURE

421 All products shall be fully cooked in accordance with FSIS regulations.

430 METAL DETECTION

431 All products shall be free of metal contaminants. Detection of stainless steel, 

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

required. The contractor's technical proposal shall identify and describe the 

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

equipment validation, and corrective action procedures. 

500 FINISHED PRODUCT LIMITATIONS

510 The declared serving size, fat content and sodium level shall be stated on the 

nutrition facts panel on each label according to FSIS nutritional labeling 

regulations. 

520 FAT

521 The fat content of the finished product shall not exceed nine (9) percent 

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

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19 4

530 SODIUM

531 Sodium level shall not exceed 440 mg / 100 g basis. 

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

< 440)).

540 CHILD NUTRITION (CN) LABELING

541 The CN Labeling Program is run by USDA’s Food and Nutrition Service (FNS) 

directly with commercial food processing firms and in cooperation with AMS 

and FSIS and other Federal agencies. The Program requires an evaluation 

of a product's formulation by FNS to determine its contribution toward meal 

pattern requirements. 

542 To carry a CN label, the eligible product’s formulation shall be evaluated by 

FNS to verify its contribution toward meal pattern requirements using yields in 

the USDA Food Buying Guide for Child Nutrition Programs. 

543 The manufacturer shall have an approved QC Program in order to participate, 

and products shall be produced under Federal inspection.

544 Bulk Packaged Fully Cooked Pulled Pork Item 110730 requires CN Labels.

545 For information on the CN Labeling Program, see the section on Food 

Manufacturers/Industry on the FNS website www.fns.usda.gov/cnd/cnlabeling

and/or contact the following:

545.1 Child Nutrition Labeling Program Operations Office 

USDA, AMS, FV, PPB Stop 0247, Room 0710-S 

1400 Independence Ave., SW Washington, DC 20250

Email: CNLabeling@usda.gov

Phone Number: 202-720-9939

Fax Number: 202-690-3824

550 MICROBIAL

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

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

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

delivery to USDA.

600 HEATING INSTRUCTIONS

610 Heating instructions for the end-user shall be provided in the contractor’s 

technical proposal and shall be included on the immediate container and/or in 

the shipping container (e.g. flyer, included on the package label, etc.). 

700 PREPARATION FOR DELIVERY

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19 5

710 The shipping containers shall be in compliance with the National Motor 

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

720 PACKAGING AND PACKING 

721 Packaging – All products shall be vacuum packaged or packed in a sealed 

(tamper proof) immediate package. 

722 Packing 1 – Eight (8) 5-pound immediate containers (packages) for Material 

Number 110730 or twenty (20) 2-pound immediate containers (packages) for 

Material Number 110980 shall be packed in a 40-pound (net weight) shipping 

container.

730 LABELING 

731 Both immediate and shipping containers shall be labeled to include all 

information required by FSIS regulations, be illustrated in the contractor’s 

technical proposal and contain the required information listed below.

732 Immediate Container Labels – Immediate container labels for the bulk 

packaged item shall contain the following information:

732.1 A “Best-If-Used-By” date.

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

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

lot, and date. 

733.4 The heating instructions shall be included in/on the shipping container and/or 

on the immediate container.

733.5 Ingredient declaration (including single ingredient products).

734 Immediate Container Labels – Immediate container labels for the 2-pound 

packaged item shall contain the following information:

734.1 Product name.

734.2 Manufacturer name and address.

734.3 Ingredient declaration.

734.4 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: Contains ______.

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

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by: DBJ

Date Issued: 03/03/16

Date Revised: 10/16/19 6

734.5 A traceability code that includes information regarding production 

establishment, production date and production lot.

734.6 Nutrition Facts panel based on actual nutritional analysis of the product. 

734.7 Heating Instructions.

734.8 Safe handling instructions.

734.9 A “Best-if-Used-By” date.

734.10 Labels shall be contractor’s own retail (i.e. commercially available, off-theshelf) labels. Immediate package labels shall include two colors other than 

black and white (exclusive of package color). Distributor’s labels are not 

permitted.

735 Shipping Container Labels – Shipping container labels shall contain the 

following information: 

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

or on the principal display panel.

735.2

735.3

735.4

735.5

735.6

735.7 

Applicable purchase order number. 

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

and date. 

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

Material number - 110730 for the bulk packed 5-pound immediate containers 

(packages), and 110980 for the 2-pound immediate containers (packages). 

Product Name - Fully Cooked Pulled Pork, Frozen

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 ______. 

735.8 Ingredient declaration.

735.9 The CN label information for Material Number 110730.

740 CLOSURE

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19 7

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.

800 DELIVERY UNIT

810 Each delivery unit shall consist of 1,000 cases and 40,000 pounds. 

900 DELIVERED PRODUCT

910 SIZE AND STYLE OF CONTAINER

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

in an individual shipping unit.

920 TEMPERATURE

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

930 SEALING

931 Sealing - All products shall be delivered to AMS assigned destinations under 

seal with tamper proof, tamper resistant, serially numbered, high security 

seals that meet the American Society for Testing and Materials Standard 

(ASTM) F 1157-04 and/or the International Organization for Standards (ISO) 

17712-2010 as required under the Master Solicitation. 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 under the Master Solicitation and

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).

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19 8

1020 AMS MONITORING AND PRODUCTION ASSESSMENT

1021 The contractor may request to use either AMS’s QAD Grading-based 

Monitoring and Certification service or QAD Audit-based Verification service, 

for assessing contract compliance of the finished product. 

1022 If the contractor uses the AMS QAD Grading-based Monitoring and 

Certification service, it shall be implemented in accordance with Section 710, 

720, 730 and 740 of Supplement 404.

1023 The contractor’s technical proposal shall specify that the AMS QAD Auditbased Verification service option will be used.

1030 NON-CONFORMING PRODUCT

1031 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).

1032 The Contractor shall be deemed ineligible to supply to USDA purchase 

programs (while under contract) should one of the following circumstances 

arise:

1032.1 The Contractor is subject to a Class I recall for Fully Cooked Pulled Pork.

1032.2 The Contractor’s supplier for any ingredient is subject to a Class I recall for 

that ingredient.

1032.3 The Contractor shall be ineligible until it:

1032.3.1 Submits a written corrective action to the FSCS Division.

1032.3.2 The FSCS Division approves the written corrective action.

1032.3.3 The Quality Assessment Division verifies implementation of the written 

corrective action through an onside audit.

1040 CONTRACTOR CHECKLOADING

1041 Under both the QAD Grading-based Monitoring and Certification option and 

the QAD Audit-based Verification service option, the 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:

1041.1 Purchase Order Number/Purchase Order Line Item Number;

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by: DBJ 

Date Issued: 03/03/16

Date Revised: 10/16/19 9

1041.2 Sales Order Number/Sales Order Line Item Number;

1041.3 Destination of shipment;

1041.4 Name of Product and applicable Material Number;

1041.5 Shipping Date;

1041.6 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;

1041.7 Count of shipping containers and total projected net weight in each production 

 lot;

1041.8 Identity of car or truck (car numbers and letters, seals, truck license, etc.) as 

 applicable;

1041.9 Contractor certification that product conforms with the applicable specification 

 (FPPS-PP-2019);

1041.10 Count and projected net weight verified and;

1041.11 Signature of company official responsible for checkloading. 

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by DBJ

Date Issued: 06/10/12

Date Revised: 10/15/19

SUPPLEMENT 404 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 (shall be authorized to represent the company).

Technical Proposal for: [Supplement Number] and [FPPS]

Table of Contents (all pages and attachments shall be number 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

321 Domestic Origin of Meat Component 

322 Harvest (Slaughter)

322.1 Humane Handling

322.2 Non-Ambulatory Cattle

322.3 Spinal Cord Removal

323.1 Traceability

330 NON-MEAT COMPONENTS

390 PACKING

400 PROCESSING

420 LABELING

430 PALLETIZED UNIT LOADS

440 DELIVERY UNIT
Approved by DBJ

Date Issued: 06/10/12

Date Revised: 10/15/19

450 DELIVERED PRODUCT

460 SIZE AND STYLE OF CONTAINER

470 TEMPERATURE

480 SEALING

500 PRODUCT ASSURANCE

510 WARRANTY AND COMPLAINT RESOLUTION

511 Warranty

512 Complaint Resolution

600 NON-CONFORMING PRODUCT

700 AMS MONITORING AND PRODUCTION ASSESSMENT

800 CONTRACTOR CHECKLOADING

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

name and reference number.
Approved by DBJ

Date Issued: 06/10/12

Date Revised: 10/15/19

SUPPLEMENT 404 TO AMS MASTER SOLICITATION EXHIBIT D

UNITED STATES DEPARTMENT OF AGRICULTURE 

AGRICULTURAL MARKETING SERVICE 

LIVESTOCK and POULTRY PROGRAM

CERTIFICATE OF CONFORMANCEFOR

THE PROCUREMENT OF COOKED BEEF AND

PORK PRODUCTS, FROZEN

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, LP 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.

Date:

Signature:

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

Title: