Supplement 602 to the AMS

Master Solicitation for Purchase 

of Frozen Lamb Products for 

Distribution to Federal Food 

and Nutrition Assistance 

Programs 

APPROVED 

Agricultural Marketing Service (AMS) 

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD) 

Room 3932-S, STOP 0258 

Phone: (202) 690-3148

 Supersedes: Supplement 602 July 2022 

Changes from previous requirements in blue 

Effective: November 2022 

100 Overview 

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

Products by the Department of Agriculture (USDA), including the applicable Federal 

Purchase Program Specifications (FPPS) (Exhibit A). 

200 Instructions to Potential Contractors 

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

contractors who have met the requirements described in this Supplement. 

220 Additional procurement requirements shall be described in the AMS Master Solicitation for 

Commodity Procurements – Domestic Programs (MSCP-D) and Supplement. 

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 principal display panel and the bill of 

lading accompanying the shipment shall contain the statement “Domestic Only Product.” 

320 Domestic origin verification requirements must be included in the Contractor’s or 

subcontractor’s production plan, if applicable. Otherwise, prior to any work performed under 

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

MSCP-D) must 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: 11/25/22 
 

 

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

Commodity Procurements. 

420 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 lamb products shall meet the animal handling and 

welfare requirements set forth in the Federal Purchase Program Specification (FPPS) for 

Animal Handling and Welfare, effective March 2021 (Exhibit B). 

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

contractor’s/subcontractor’s production plan, or as a stand-alone document. The program will 

be audited by AMS. 

600 AMS Contract Compliance 

610 QAD Monitoring and Evaluation 

620 Monitoring and Evaluation Protocol for Conformity Assessment of Federal Purchase 

Program Specifications (FPPS), effective July 2022 (Exhibit C). 

630 Eligible suppliers who receive USDA contracts must have a QAD agent present during the 

production of the frozen lamb products. The QAD agent will monitor and verify the 

production based on the applicable FPPS. Records may be maintained on hard copy or 

electronic media; however, records maintained as electronic media will be made available 

in printed form immediately upon request by AMS or its agents. 

640 A QAD agent will perform a pre-award onsite capability assessment of the facility(s), food 

security plan, domestic origin, and animal welfare plan to determine the supplier’s ability to 

meet contractual requirements. 

650 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. 

660 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: 

Approved by DBJ

Date Issued: 06/10/12 

Date Revised: 11/25/22 
USDA, AMS, LP, QAD Business Operations Branch 

10809 Executive Center Drive, Suite 318 

Little Rock, AR 72211-6022 

Phone: 501-312-2962 

Email: QAD.BusinessOps@usda.gov 

700 Certificate of Conformance 

710 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). 

800 Contractor Checkloading 

810 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: 

810.1 Purchase Order Number, 

810.2 Sales Order and Sales Order Item Number, 

810.3 Name of product, 

810.4 Shipping Date, 

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

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

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

applicable 

810.8 Contractor certification that product conforms with the FPPS, 

810.9 Count and projected net weight verified, and 

810.10 Signature of company official responsible for checkloading 

900 Exhibits 

Approved by DBJ

Date Issued: 06/10/12 

Date Revised: 11/25/22 
APPROVED

Federal Purchase Program 

Specification (FPPS) for

Lamb Products, Frozen

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD)

Room 2628-S, STOP 0258

Phone: (202) 690-3148

Supersedes: FPPS for Lamb Products, Frozen July 2022 – 

changes from previous requirements in blue

Effective: November 2022

____________________________________________________________________________________________

Approved by DBJ

Date Issued: 04/01/09

Date Revised: 11/10/22

100 Scope

110 This FPPS is for use by USDA for the procurement of lamb products, frozen. 

Lamb roasts, chops and shanks will be produced in accordance with the 

Institutional Meat Purchase Specifications (IMPS) and the special instructions 

specified herein. 

200 Applicable Documents

210 IMPS General Requirements, Interim, Effective June 1996.

211 IMPS for Fresh Lamb and Mutton, Series 200, Effective November 2014. 

212 IMPS Quality Assurance Provisions (QAPS), Effective June 1997.

213 Quality Assessment Division (QAD) Instructions

300 Ordering Data to be Specified by the Purchaser

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

Service (FSIS) regulations. 

311 Domestic Origin – All lamb will originate from U.S. produced livestock as 

defined in the Master Solicitation and purchase Supplement.

312 Humane Handling – All lambs shall be humanely handled in accordance with 

all applicable FSIS regulations and AMS requirements.

313 Unless otherwise specified in the Solicitation, only fresh-chilled lamb that has 

never been previously frozen shall be allowed.

Supplement 602 to AMS Master Solicitation Exhibit A 
Approved by DBJ 

Date Issued: 04/01/09

Date Revised: 11/10/22 2 

314 Refer to the Ordering Data section within the IMPS for Fresh Lamb and 

Mutton, Series 200 and the following item descriptions for:

314.1 IMPS 233A – Leg, Trotter Off. 

314.2 IMPS 233B – Leg, Shank Off.

314.3 IMPS 234 – Leg, Boneless, Tied. 

314.4 IMPS 234A – Leg, Shank Off, Boneless, Tied. 

314.5 IMPS 234B – Leg, 2-Way, Boneless, Tied. 

314.6 IMPS 234C – Leg, Bottom, Boneless, Tied.

314.7 IMPS 208 – Shoulder, Square-Cut, Boneless

314.8 IMPS 204C - Rack, Roast Ready, Cap On, Frenched

314.9 IMPS 1207 – Shoulder Chops 

314.10 IMPS 1232A – Loin Chops

314.11 Shank – This item shall be derived from any combination of the following:

314.11.1 IMPS 210 – Foreshank.

314.11.2 IMPS 233F – Leg, Hindshank.

314.11.3 IMPS 233G – Leg, Hindshank, Heel On.

314.12 IMPS 295 – Lamb for Stewing.

315 Eligible suppliers who receive USDA contracts must have a QAD agent 

present during the production of the lamb products. The QAD agent will 

monitor and verify the production based on the applicable FPPS using the 

Monitoring and Evaluation Protocol for Conformity Assessment of Federal 

Purchase Program Specifications (FPPS), effective July 2022. Records may 

be maintained on hard copy or electronic media; however, records maintained 

as electronic media will be made available in printed form immediately upon 

request by AMS or its agents.

315.1 Defect Classification Table 200 H for Item No. 233A, 233B; Table 200 I for 

Item No. 234, 234A, 234B, 234C; Table 200 D for Item No. 208; Table 200 E 

for Item 210; Table H for Item No. 233F, 233G; Table 200 M for Item No.

1207, 1232A; Table 200B for Item No. 204C; and Table 200J for Item No. 

295. 

Supplement 602 to AMS Master Solicitation Exhibit A 
Approved by DBJ 

Date Issued: 04/01/09

Date Revised: 11/10/22 3 

316 Class – 1. Lamb.

317 Grade – USDA Choice or USDA Prime.

318 Frozen, Freezing Option 1. (See IMPS General Requirements).

319 Weight Range

319.1 Weight Range - IMPS 233A, IMPS 233B, IMPS 234, IMPS 234A, IMPS 234B, 

IMPS 234C and IMPS 208 – Roasts shall weigh 3-8 pounds.

319.2 Weight Range – IMPS 204C – Roasts shall weight 2-4 pounds.

319.3 Weight Range - IMPS 210, IMPS 233F and IMPS 233G – No weight range 

requirement.

320 Portion-Cut Thickness 

320.1 IMPS 1207 – Shoulder Chops – 1.0-inch-thick (± 3/16-inch tolerance).

320.2 IMPS 1232A – Loin Chops – 1.0-inch-thick (± 1⁄4-inch tolerance).

321 Style

321.1 Shoulder and Loin Chops shall be derived from Carcass Cutting Instructions 

for Style A or B.

321.2 Legs, shoulders and racks shall be derived from Carcass Cutting Instruction 

for Style A or B. 

322 Fat Limitations 1⁄4-inch maximum at any one point for all lamb items. All fell 

shall be removed over the fat covered areas.

323 Purchaser Specified Options.

323.1 Lamb Leg Roasts shall be derived from any combination of the following 

IMPS items:

323.1.1 IMPS 233A / 233B – Leg, Trotter Off / Shank Off – Legs derived from Style A 

shall be cut into three portions (shank portion, center leg, and sirloin) 

weighing 3-8 pounds by making the following two cuts as illustrated in 

Figure 1. Legs derived from Style B shall be cut into two portions (shank 

portion and center portion) weighing 3-8 pounds by making the posterior cut 

as illustrated in Figure 1. For legs derived from Style A that are smaller in 

weight, split the leg in half by cutting posterior to the aitch bone making two 

portions that are 3-8 pounds as illustrated in Figure 2. 

Supplement 602 to AMS Master Solicitation Exhibit A 
Approved by DBJ 

Date Issued: 04/01/09

Date Revised: 11/10/22 4 

For legs derived from Style B that are smaller in weight, the cut may remain 

intact resulting in a roast weighing 3-8 pounds. When present, the sirloin 

portion shall be ‘notched’ as illustrated in Figure 3. 

 Knob of the aitch bone

 Stifle Joint

 

Figure 1. 

• Anterior to the stifle joint; and

• Immediately posterior to ‘anterior knob’ of the aitch bone, so that the resulting cut 

appears as illustrated in Figure 4. 

323.1.2 For legs that are smaller in weight, split the leg in half by cutting posterior to 

the aitch bone making 2 portions that are 3 – 8 pounds as illustrated in 

 Figure 3.

 

Figure 2. 

Figure 3. 

• Sirloin portion - Saw cuts shall be made at approximately 3⁄4-inch (± 1⁄4-inch) intervals

passing through the sacral vertebrae and pelvic bone without cutting completely through 

the lean (notched) so that the sirloin portion is left intact. This will enable the user to slice 

the items into portions before or after roasting.”

323.2 Lamb Leg Roasts, Boneless shall be derived from any combination of the 

following IMPS items:

323.2.1 IMPS 234 – Leg, Boneless, Tied – The boneless leg may be cut into two 

roasts weighing 3-8 pounds by a straight cut perpendicular to the length of the 

leg. For legs that are smaller in weight, the roast may remain intact resulting 

in a weight of 3-8 pounds. Each roast shall be netted or tied.

Sirloin portion (‘notched cut’)

Supplement 602 to AMS Master Solicitation Exhibit A 
Approved by DBJ 

Date Issued: 04/01/09

Date Revised: 11/10/22 5 

323.2.2 IMPS 234A – Leg, Shank Off, Boneless, Tied - The boneless leg may be cut 

into two roasts weighing 3-8 pounds by a straight cut perpendicular to the 

length of the leg. For legs that are smaller in weight, the roast may remain 

intact resulting in a weight of 3-8 pounds. Each roast shall be netted or tied.

323.2.3 IMPS 234B – Leg, 2-Way, Boneless – The boneless leg shall be separated 

through the natural seams into two portions, bottom (outside and knuckle) 

and inside. Each roast will weigh 3-8 pounds and be netted or tied.

323.2.4 IMPS 234C – Leg, Bottom, Boneless – Each roast will weigh 3-8 pounds and 

be netted or tied. 

323.3 Lamb Shoulder Roasts, Boneless shall be derived from the following IMPS 

item:

323.3.1 IMPS 208 - Shoulder, Square Cut, Boneless - This item is prepared from a 

single item No. 207. All bones, cartilages, backstrap, fell, prescapular lymph 

gland, and heart fat shall be removed. The brisket side and rib end shall form 

an approximate right angle. The brisket side shall expose the pectoralis 

profundus extending posterior to the 3rd rib mark. The neck shall be removed 

by a straight cut approximately perpendicular to the rack end leaving no more 

than 1.0 inch (25mm) of the neck on the shoulders. The shoulder shall be 

rolled with the ribeye lengthwise to the roll and netted or tied. Each roast will 

weigh 3-8 pounds.

323.4 Lamb Rack, Roast Ready shall be derived from the following IMPS item:

323.4.1 IMPS 204C - Rack, Roast Ready, Cap On, Frenched - This item is as 

described in Item No. 204A and is further prepared by removing the blade 

bone and associated cartilage, and by removing the feather bones. In 

addition, the breast side of the ribs shall be frenched (removal of the 

intercostal meat and lean and fat over the ribs). Exposed portions of rib bones 

shall not exceed 2 inches (5.0 cm) in length and the remaining intercostal 

meat and lean and fat over the rib bones shall not exceed 2.0 inches (5.0 cm) 

from the ventral edge of the longissimus dorsi muscle. The length from the 

ventral edge of the longissimus dorsi to the point at which the breast is 

removed shall be no more than 4 inches.

323.5 Lamb Shank shall be derived from the following IMPS items:

323.5.1 IMPS 210 - Foreshank - The foreshank shall be removed from the shoulder 

by straight cut exposing the humerus and removed from the brisket by a cut 

through the natural seam and may contain a portion of the web muscle 

(pectoralis superficialis). The trotter (lower foreshanks) shall be removed at or 

above the knee joint.

Supplement 602 to AMS Master Solicitation Exhibit A 
Approved by DBJ 

Date Issued: 04/01/09

Date Revised: 11/10/22 6 

323.5.2 IMPS 233F - Leg, Hindshank - The hindshank shall be removed by a cut 

through the stifle joint and then follows the natural seam between the shank 

and the heel. The trotter (lower hindshank) is removed at the break joint and 

the gambrel cord is removed.

323.5.3 IMPS 233G - Leg, Hindshank, Heel On - This item may be prepared from any 

shank-on leg and is removed by a straight cut through the stifle joint at an 

approximate right angle to the shank bone leaving the heel or any portion of 

the heel attached to the shank. The trotter (lower hindshank) is removed at 

the break joint and the gambrel cord is removed.

323.6 IMPS 1207 – Shoulder Chops – Chops from square-cut shoulders shall be 

placed into flexible containers weighing 2-pounds ± 8 ounces. The rib bones 

and sternum may remain on the shoulder chops. (See Figure 4.).

 

Figure 4. 

323.7 IMPS 1232A – Loin Chops, PSO 3 - These chops shall be prepared from any 

bone-in loin item which yields product that meets the end-item requirements 

and shall contain no portion of the hipbone. The flank edge shall not exceed 

1-inch. Chops shall be placed into flexible containers weighing 2-pounds ± 4 

ounces.

323.8 Diced Lamb shall be derived from the following IMPS Item:

323.8.1 IMPS 295 – Lamb for Stewing - This item shall be prepared from any portion 

of the carcass which yields product that meets the end item requirements. 

Meat from the heel and shank is not acceptable. All bones, cartilage, 

backstrap, heavy connective tissue, exposed large blood vessels, and any 

exposed lymph glands shall be removed. The boneless meat shall be hand 

diced or processed through a dicing machine (grinding not permitted). Not 

less than 85 percent, by weight, of the resulting pieces shall be of a size 

which is equivalent of not less than a 0.5-inch (13mm) cube or more than a 

1.25 inches (3.1 cm) cube and no individual surface on these pieces shall 

exceed 2.5 inches (6.2 cm) in length. Diced Lamb shall be placed into flexible 

containers weighing 2-pounds ± 2 ounces. 

400 IMPS General Requirements

410 Packing and Packaging

Rib bones and sternum

Supplement 602 to AMS Master Solicitation Exhibit A 
Approved by DBJ 

Date Issued: 04/01/09

Date Revised: 11/10/22 7 

410.1 Roasts shall be individually vacuumed packaged.

410.2 Chops and diced lamb shall be placed into a flexible package container and 

vacuum packaged. 

410.3 Roasts (leg and rack portions) from IMPS 233A/233B and IMPS 204C shall

be individually vacuumed packaged. Boneless leg and shoulder roasts shall 

be netted and individually vacuumed packaged.

410.4 Shanks shall be vacuumed packaged with two pieces per package.

410.5 Packing 

410.5.1 Immediate containers will be placed in a master container. Shipping 

containers will be new, class domestic and packed to full capacity without 

slack filling or overfilling. 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.

411 Labeling

412 Both immediate and shipping containers will be labeled to include all 

information required by FSIS regulations as well as the following information:

413 Immediate Container

413.1 Product name.

413.2 Manufacturer name and address.

413.3 Ingredient declaration.

413.4 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 ______.

413.5 A traceability code that includes information regarding production 

establishment, production date and production lot.

413.6 Nutrition Facts panel.

413.7 Cooking Instructions. 

 

Supplement 602 to AMS Master Solicitation Exhibit A 
Approved by DBJ 

Date Issued: 04/01/09

Date Revised: 11/10/22 8 

413.7.1 When permitted in the Solicitation, in lieu of immediate package labeling; 

cooking instructions/recipes may be included within the shipping container in 

flyer form in numbers corresponding to the piece count of roasts, chops and 

shanks. Alternatively, cooking instructions/recipe flyers may be included with 

the delivery unit documents in numbers corresponding to the piece count of 

roasts, chops and shanks for each delivery.

413.8 Safe handling instructions.

413.9 Labels must 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.

414 Shipping Container

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

or on the principal display panel. 

414.2 Applicable purchase order number.

414.3 A traceability code that is traceable back to establishment number, production

lot, and date.

414.4 Applicable product name: 

• IMPS 233A / 233B – Lamb, Leg Roast

• IMPS 234 / 234A / 234B / 234C – Lamb, Leg Roast Boneless

• IMPS 208 – Lamb, Shoulder Roast Boneless

• IMPS 204C – Lamb, Rack Roast 

• IMPS 210 / 233F / 233G – Lamb Shank

• IMPS 1207 – Lamb, Shoulder Chops

• IMPS 1232A – Lamb, Loin Chops

• IMPS 295 – Diced Lamb

414.5 Material number:

414.5.1 Lamb Leg Roast - material number 110290. 

414.5.2 Lamb Leg Roast Boneless – material number 110291.

414.5.3 Lamb Shoulder Roast, Boneless – material number 110672

Supplement 602 to AMS Master Solicitation Exhibit A 
Approved by DBJ 

Date Issued: 04/01/09

Date Revised: 11/10/22 9 

414.5.4 Lamb Rack Roast – material number 111297

414.5.5 Lamb Shank – material number 110680

414.5.6 Lamb Shoulder Chops - material number 110300.

414.5.7 Lamb Loin Chops – material number 111241

414.5.8 Diced Lamb – material number 111601

420 Palletized Unit Loads

421 All products shall be stacked on new or well-maintained pallets and palletized 

with shrink wrap plastic.

430 Delivery Unit

431 The delivery unit shall consist of 1000 cases and not exceed 40,000 pounds 

net weight for material numbers 110290, 110291, 110672, 110680 and 

110300.

432 The delivery unit shall consist of 950 cases and not exceed 39,900 pounds 

net weight for material numbers 111241, 111297 and 111601. 

433 Shipping container weight ranges for each item are as follows:

• 110290 Lamb Leg Roast 38-40 lbs./case 

• 110291 Lamb Leg Roast Bnls 38-40 lbs./case 

• 110672 Lamb Shoulder Roast Bnls 35-45 lbs./case 

• 111297 Lamb Rack Roast 38-42 lbs./case 

• 110680 Lamb Shank 35-45 lbs./case 

• 110300 Lamb Shoulder Chops 38-42 lbs./case 

• 111241 Lamb Loin Chops 38-42 lbs./case 

• 111601 Diced Lamb 40 lbs./case 

 

440 Condition of Containers.

441 Exam is limited to observing the sampled packaged product for defect criteria 

listed within the IMPS QA provisions, or monitoring production, to assure 

items are properly vacuum packaged. Delivery units will be scanned for 

damaged containers. Damaged containers will be reworked or replaced. 

450 Sealing.

Supplement 602 to AMS Master Solicitation Exhibit A 
Approved by DBJ 

Date Issued: 04/01/09

Date Revised: 11/10/22 10

451 All products must 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) 

F1157-04 and/or the International Organization for Standards (ISO) 17712-

2013 as required under the Master Solicitation. Seals shall be 1⁄8th-inch 

diameter cable, high-security bolt, or equivalent.

460 Contractor Checkloading.

461 Contractor will perform checkloading examinations at the time of shipment 

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

all the following information:

461.1 Purchase Order Number/Purchase Order Line Item Number.

461.2 Sales Order Number/Sales Order Line Item Number.

461.3 Destination of Shipment.

461.4 Name of product and applicable material number.

461.5 Shipping Date.

461.6 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.

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

lot. Count and projected net weight verified. 

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

applicable.

461.9 Contractor certification that product conforms to the applicable specification 

(FPPS-LP-2022) and signature of company official responsible for 

checkloading.

500 Product Assurance

510 Warranty and Complaint Resolution.

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

contractual requirements required under the Supplement.

510.2 Complaint Resolution – The contractor must take steps 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 602 to AMS Master Solicitation Exhibit A 
APPROVED

Federal Purchase Program

Specification (FPPS) for

Animal Handling and

Welfare

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD)

Room 2628-S, STOP 0258

 Phone: (202) 690-3148

Supersedes: FPPS-AHW-2020 November 2020 –

Changes from previous requirements in blue

Effective: March 2021

Approved by DBJ

Date Issued: 08/11/08

Date Revised: 03/15/21

100 General

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

Program to ensure that the animal handling and welfare requirements for 

Federal nutrition assistance programs reflect industry best practices.

110 Program Approach

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

ovine species for the production of AMS destined finished products must 

develop and implement a written program that is consistent with a systematic 

approach to humane animal handling and welfare as outlined in 69 FR 54625. 

The program will ensure proper animal handling and welfare techniques are 

conducted from the time the transportation conveyance enters the facility’s 

premises through the stunning and exsanguination of the animal. 

120 Program Submission

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

approved technical proposal and must address the requirements outlined in 

Section 200 – Program Components. 

200 Program Components

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

210 Management Commitment

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

handling and welfare initiatives within the organization.

Supplement 602 to AMS Master Solicitation Exhibit B
Approved by DBJ 

Date Issued: 08/11/08

Date Revised: 03/15/21 2 

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

employees and conspicuously displayed at the premises.

220 Training Program 

221 Training program on Animal Handling and Welfare that:

221.1 is provided to all employees interacting with animals;

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

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

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

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

Professional Animal Auditor Certification Organization (PAACO) or an 

equivalent.

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

employee; and,

221.5 requires signed documentation from each employee and confirmation by 

signature of the designated, certified trainer upon successful completion of 

training.

230 Quality Management Plan

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

Chapter 4: Transportation Audit Guidelines, 7 Core Criteria and Chapter 5: 

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

Recommended Animal Handling Guidelines & Audit Guide: A Systematic 

Approach to Animal Welfare, found at the following web site address: 

231.1 http://animalhandling.org/producers/guidelines_audits

 

232 This internal quality management plan must also provide for routine 

assessment and monitoring of humane handling through the use of a numerical 

scoring system conducted by a trained employee.

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

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

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

performed.

240 Regulatory Oversight

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

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

Supplement 602 to AMS Master Solicitation Exhibit B
Approved by DBJ 

Date Issued: 08/11/08

Date Revised: 03/15/21 3 

300 Program Evaluation and Eligibility

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

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

Division (QAD) through the USDA ISO Guide 17065 Program. 

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

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

310 Audit Format

311 Audits will be conducted utilizing the following format:

312 Transportation Segment (Chapter 4: NAMI Recommended Animal Handling 

Guidelines & Audit Guide: A Systematic Approach to Animal Welfare). 

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

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

and Core Criteria 7 must be adhered to with full compliance (zero tolerance) 

each time an audit is performed.

313 Animal Handling and Stunning Segment (Chapter 5: NAMI Recommended 

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

Welfare).

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

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

scoring of Acceptable each time an audit is performed.1/

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

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

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

interview. 

320 Initial Audit

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

330 Audit Failure

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

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

approved by SSD, implemented and proven effective.

1/Religious harvest (Kosher and Halal) shall be exempt from the AMS auditing of Core Criteria 6: Effective Stunning.

Supplement 602 to AMS Master Solicitation Exhibit B
Approved by DBJ 

Date Issued: 08/11/08

Date Revised: 03/15/21 4 

340 Audit Frequency and Status

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

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

342 Monthly - If at any time an audit identifies any of the Core Criteria not meeting 

the pass requirements while in the Standard phase, auditing will be required to 

be conducted on a monthly basis once corrective and preventative actions have 

been approved by SSD, implemented and proven effective. This schedule will 

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

passing requirements noted in Section 310 – Audit Format; at which time 

audits shall be conducted on the Standard basis. 

343 If four successfully conducted audits are sequentially completed within a oneyear period while in Standard auditing phase, the facility may move to a SemiAnnual audit basis.

344 Semi-Annual - Semi-annual audits may continue until such time that a failed 

audit is reported or a period of greater than six months has elapsed without any 

audits being performed; at which time the audits must resume as described for 

Standard audits.

345 For-Cause – Any official enforcement actions issued by FSIS for missed stuns

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

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

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

above.

400 SSD

401 SSD can declare an organization’s Animal Handing and Welfare Program out of 

compliance at any time.

402 The organization shall immediately notify SSD when any animal handling and 

welfare official enforcement action is issued by FSIS. 

Supplement 602 to AMS Master Solicitation Exhibit B
 

APPROVED 

Monitoring and Evaluation 

Protocol for Conformity 

Assessment of Federal 

Purchase Program

Specifications (FPPS) 

Agricultural Marketing Service (AMS) 

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD) 

Room 2628-S, STOP 0258 

Phone: (202) 690-3148 

Supersedes: Monitoring and Evaluation Protocol for Conformity 

Assessment of Federal Purchase Program Specifications (FPPS), 

June 2015 – changes from previous requirements in blue 

Effective: July 2022 

100 Scope 

110 When authorized by the Agricultural Marketing Service (AMS), Commodity 

Procurement Staff (CPS), Contracting Branch, the following protocol shall be 

applied by an AMS, Livestock and Poultry (LP) Program, Quality Assessment 

Division (QAD) agent to assess the application of a contractor’s pre-approved 

production plan and adherence to Federal Purchase Program Specification 

(FPPS) requirements. 

120 The Contractor’s production plan will be approved by the AMS, LP Program, 

Standards and Specification Division (SSD) prior to any production of finished 

products destined for delivery to the Department of Agriculture (USDA). The 

production must adequately address the requirements listed within the FPPS. 

The QAD agent must be present during production of finished products and 

monitor and verify the processing steps, quality assurance activities, and 

corrective actions to assure that all requirements outlined in the approved 

production plan are in compliance. The QAD agent will conduct monitoring and 

production verification activities in accordance with applicable QAD instructions. 

Any deviations to contractual requirements will be reported immediately to the 

SSD. 

200 Evaluation Checklist 

210 Documentation 

211 Domestic Origin and Harvest Requirements 

211.1 All documentation regarding origin and harvest requirements will be made 

available to the QAD agent upon request. 

Approved by DBJ 

Date Issued: 02/01/08 

Date Revised: 07/14/22 

Supplement 602 to AMS Master Solicitation Exhibit C
 

 

212 Quality Assurance and Test Results 

212.1 All recorded measurements and test results supporting quality assurance of 

product to be delivered to USDA will be made available to the QAD agent upon 

request. 

213 Findings 

213.1 All findings with regards to documentation will be recorded by the QAD agent 

on the attached Assessment Form. 

220 Physical Characteristics - Material Requirements for Handling and 

Objectionable Materials/Cut/Fat Trim Requirements 

221 Four sample units shall be randomly selected from each lot. Lot size shall be 

designated by the contractor. Each sample unit shall be a minimum of 10 

patties, 10 pounds of adjacent lean, a single roast or 5 adjacent steaks/chops 

or similar individual serving style units. 

222 Each sample unit will be evaluated. All findings will be recorded by the QAD 

agent on the attached Assessment Form. 

230 Processing 

231 The QAD agent will observe and monitor the process assuring all quality 

assurance activities are implemented in accordance with the production plan 

and FPPS. 

232 Any deviations will be recorded by the QAD agent on the attached Assessment 

Form. 

240 Finish Product Limitations 

241 The QAD agent shall assure that all testing stated within the production plan is 

being implemented. 

242 All test results for each lot and any deviations to FPPS requirements will be 

recorded by the QAD agent on the attached Assessment Form. 

243 Physical Characteristics – Finished Product Requirements 

243.1 Four sample units shall be randomly selected from each lot. Lot size shall be 

designated by the contractor. Each sample unit shall be a minimum of 10 

patties, 10 pounds of adjacent lean, a single roast or 5 adjacent steaks/chops 

or similar individual serving style units. 

243.2 Each sample unit will be evaluated. All findings will be recorded by the QAD 

agent on the attached Assessment Form. 

250 

Approved by 

Date Issued: 02/01/08 

DBJ 

Preparation for Delivery 

Date Revised: 07/14/22 2 

Supplement 602 to AMS Master Solicitation Exhibit C
 

 

 

251 The production lot shall be scanned for compliance with the FPPS Packing, 

Packaging, Closure, and Labeling requirements. 

252 Any deviations to requirements shall be described in detail on the attached 

Assessment Form. 

300 Quality Assurance Monitoring 

310 The QAD agent shall use the attached Assessment Form to record their 

observations of the following deviations of quality. All findings shall be made 

available to the contractor and the SSD. Additionally, any production lots that 

are in less than excellent condition as determined by the QAD agent must be 

immediately diverted from all USDA purchase programs. 

311 Presence of unauthorized cuts or materials, 

312 Presence of any non-meat components such as bones, cartilages, spinal cord, 

organ tissue, and foreign material, 

313 Raw materials and finished product not trimmed, fabricated, or packaged as 

specified or described within the approved quality plan, 

314 Test results or measurements that do not meet FPPS requirements or that are 

outside tolerances within approved production plan, 

315 Does not match the prototype (when applicable) submitted for approval by 

USDA, or 

316 Inability of the contractor to have documentation supporting traceability of 

materials to a facility that confirms compliance with domestic origin and harvest 

requirements. 

320 If deviations to the FPPS requirements are reported, the contractor shall 

immediately invoke corrective actions by either reworking the entire production 

lot, or any portion of the production lot (as identified by the QAD agent) to 

comply or offer production lots to the QAD agent that are correctly processed to 

meet the FPPS requirements. The QAD agent will reject production lots due to 

failure of the contractor for not taking appropriate corrective actions. 

330 The QAD agent shall compile the Assessment Form and submit them to the 

SSD on a weekly basis. However, should any deviation occur, the Assessment 

Form shall be sent to the SSD. Based on evaluation of the Assessment Forms, 

the SSD reserves the right to declare any portion of production as unacceptable 

for delivery to USDA. 

Approved by 

Date Issued: 02/01/08 

DBJ 

Date Revised: 07/14/22 3 

Supplement 602 to AMS Master Solicitation Exhibit C
 

 

 

 

 

Assessment Form 

Specification: FPPS ________________ 

Sample Size – 4 Sample Units 

Lot Number/Size: 

QAD Agent: 

Evaluation Date: 

Notes/Digital Photo1/ 

Documentation Describe the type of 

documentation 

Supports or does not 

support production 

plan or FPPS 

provisions 

Physical

Characteristics Sample Cut/Muscle 

Identification2/ 

Sample Unit 1 

Sample Unit 2 

Sample Unit 3 

Sample Unit 4 

Finished Product 

Limitations 

List Test Results for 

each lot or show 

supporting 

documentation for 

Nutri-facts panel 

1/Describe all deviations to specified requirements. Please include description of any negative and/or 

positive attributes associated with the sample unit or lot. Attach digital photo if available. 

2/Please describe sample unit examined by cut name or muscle(s). 

Approved by 

Date Issued: 02/01/08 

Date Revised: 07/14/22 

DBJ 

4 

Supplement 602 to AMS Master Solicitation Exhibit C
 

 

 

Physical

Characteristics – 

Finished Product 

Sample 

Cut/Muscle/item 

Identification2/ 

Sample Unit 1 

Sample Unit 2 

Sample Unit 3 

Sample Unit 4 

Preparation for Delivery Packaging, Packing, Closure, 

Labeling (Lot Scan) 

Actions Taken by QAD Agent 

(Accept/Reject) 

Contractor Representative 

Signature 

Reserved for use by SSD 

1/Describe all deviations to specified requirements. Please include description of any negative and/or 

positive attributes associated with the sample unit or lot. Attach digital photo if available. 

2/Please describe sample unit examined by cut name or muscle(s). 

Approved by 

Date Issued: 02/01/08 

Date Revised: 07/14/22 

DBJ 

5 

Supplement 602 to AMS Master Solicitation Exhibit C
Supplement 602 to AMS Master Solicitation Exhibit D 

United States Department of Agriculture Agricultural

Marketing Service Livestock and Poultry Program 

Certificate of Conformance for 

the Procurement of Lamb 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, 

Standards and Specification Division. 

(3) Product identification, (i.e., production lot number(s)) is in the quantity shown 

on the attached acceptance document. 

(4) Contractor assures all meat or meat products used in fulfilling this contract was 

produced in the United States as defined in the AMS Master Solicitation Section I.E. 

Date: 

Signature: 

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

Title: _________________________________________________ 

Approved by DBJ

Date Issued: 06/10/12 

Date Revised: 11/25/22