Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12 

Changes – in blue

I. SCOPE 

This technical data supplement (TDS) is for use by the United States Department of 

Agriculture (USDA), Agricultural Marketing Service (AMS), Commodity Procurement Division

for the procurement of frozen ground bison and bison stew meat. For this program, AMS will 

utilize the Institutional Meat Purchase Specifications (IMPS) descriptions and requirements 

for ground beef and beef for stewing as specification requirements for the production of 

ground bison and bison stew meat, respectively. 

II. APPLICABLE DOCUMENTS 

The following documents will be incorporated as part of this USDA, TDS-BIS-2012: 

 Food Safety and Inspection Service (FSIS) Directive 10,010.1 Revision 3. 

 IMPS General Requirements, effective June 1996. 

 IMPS For Fresh Beef Products, Series 100, effective March 2010. 

 IMPS Quality Assurance Provisions, effective June 1997. 

 Grading and Verification Division (GVD) Instruction Manual, Series 600 and 700. 

III. ORDERING DATA: TO BE SPECIFIED BY THE PURCHASER 

(Section in the IMPS 100 Series) For the purpose of this TDS, references to “Ground Beef” 

(IMPS Item No. 136) and “Beef for Stewing” (IMPS Item No. 135A) are changed to Ground 

Bison and Bison Stew Meat, respectively. 

A. ITEMS 

1. GROUND BISON AND BISON STEW MEAT 

The ground bison and bison stew meat shall be produced from bison harvested in, 

and the finished product shall be prepared and handled in, an establishment(s) 

operating under the Voluntary Exotic Animal Inspection Program of the USDA, Food 

Safety and Inspection Service (FSIS) and must comply with the Sanitation 

Performance Standards provisions of 9 CFR 416.1-416.6. 

a) Ground Bison – Ground bison shall be produced from fresh bison cuts and 

trimmings from any portion of the carcass, which yields product that meets the 

end item requirements for IMPS 136. Frozen, boneless bison (certified to the 

material requirements) may be used provided it is ground into the final product 

within 60 days from date of pack. 

 

TECHNICAL DATA SUPPLEMENT FOR 

FROZEN GROUND BISON AND BISON 

STEW MEAT (TDS-BIS-2012) 

Contracting Officer Technical Representative (COTR) 

Livestock and Seed Program, Standardization Division 

Room 2607 S-Bldg, Phone: (202) 260-8295

Effective: May 2012
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

2

b) Bison Stew Meat – Bison stew meat shall be prepared from fresh bison cuts and 

trimmings from any portion of the carcass, which yields product that meets the 

end-item requirements for IMPS Item 135A. 

2. MATERIAL 

a) The contractor’s production plan must describe a process that includes 

procedures, records, forms, etc. that demonstrate conformance with the following 

Checklist of Requirements and have received a satisfactory onsite capability 

assessment by the GVD. 

b) The contractor will ensure, through their production plan, that the product 

complies with the MATERIAL section of IMPS Item No. 136 for ground bison, 

IMPS Item No. 135A for bison stew meat, and the following additional criteria: 

1) Domestic Origin – All bison will originate from U.S. produced livestock as 

defined in this Supplement. 

2) Harvest Requirements – Contractor must have documentation and a program 

in place that verifies the source of raw materials used in each lot of 

production. All bison will be harvested in facilities that comply with the 

following additional requirements: 

(a) Humane Handling – All bison shall be humanely handled in accordance 

with all applicable FSIS regulations and AMS requirements. 

(b) Pathogen Intervention – The harvest process must include at least two 

pathogen intervention steps and must be scientifically validated to 

achieve a 3 log reduction of enteric pathogens. 

(c) Carcasses Testing – Routinely test carcasses for Shiga-toxigenic 

Escherichia coli O157 (including O157:H7 and O157:Non-Motile (NM); 

herein referred to as E. coli O157:H7) at CCP to verify effectiveness of 

interventions. 

(d) Spinal Cord Removal – All spinal cord tissue shall be removed during the 

harvesting process. 

(e) Traceability – Boneless bison shall be traceable to sources that comply 

with the above domestic origin and harvest requirements. 

3) Mechanical Separation – Bison meat that is mechanically separated from 

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

(AMR) systems, or powered knives will not be allowed. 

4) Fresh Chilled Bison – Prior to processing, boneless bison shall be examined 

for compliance with IMPS Item No. 136 MATERIAL requirements. Product 

failing this examination will be rejected. 
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

3

3. PROCESSING 

a) Ground Bison – Ground bison meat will be processed in accordance with IMPS 

and the following additional requirements: 

1) Ground Bison Processing – Ground bison will be processed in accordance 

with the Processing section of IMPS Item No. 136. Frozen, boneless bison 

(certified to the material requirements) may be used provided it is ground into 

the final product within 60 days from date of pack. 

2) Bone Collector / Extruder System – A bone collector/extruder system must be 

in operation on the final grind of product. 

b) Bison Stew Meat – Bison stew meat must comply with the following additional 

requirements: 

1) Bison Stew Meat Processing – Bison Stew Meat shall be processed to meet 

the end item requirements listed within IMPS Item No. 135A. 

2) Dicing – The meat shall be either hand-diced or mechanically diced (grinding 

is not permitted). 

3) Handling – To facilitate dicing, meat may be frozen and/or tempered one time 

only. 

4) Shank or Heel Meat – No shank or heel meat is permitted. 

4. METAL DETECTION 

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 production plan must identify and describe the equipment, location, 

detection procedure, sensitivity levels, frequency of equipment validation, and 

corrective action procedures. 

B. GRADE – Not Applicable 

C. STATE OF REFRIGERATION 

All finished bison products will be frozen, in accordance with FREEZING OPTION 1. 

Refer to I. MEAT HANDLING, A. STATE OF REFRIGERATION, and B. PRODUCTION, 

TEMPERATURE AND TIME LIMITATIONS section of the IMPS General Requirements. 

D. FAT LIMITATIONS 

1. Ground Bison – The average fat content shall not exceed 10 percent, and the number 

of grams of fat per 112 gram serving will be declared in the nutritional facts panel on 

the package label. The fat content will be certified by AMS in accordance with IMPS 

QAPs. The 4 individual fat results shall be put into ascending order from the lowest 

to the highest value for evaluation (e.g., 8.30, 9.79, 10.63, and 11.20). The 4 

individual fat test results shall be used to calculate average, median and range. 

Results not meeting the following requirements shall cause rejection of the lot: 
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

4

a) Average – The average of the 4 individual results cannot exceed 10 percent 

(e.g., average of the 4 test results = 9.98). 

b) Median – The median, which is the average of the middle two test results, cannot 

deviate from the average of the four individual samples by more than 2.0 percent 

(e.g., median is equal to the average of 9.79 and 10.63 = 10.21). 

c) Range – The difference between the highest and lowest test results cannot exceed 

5 percent (e.g., 11.20 – 8.30 = 2.90). 

2. Bison Stew Meat – Surface and seam fat will not exceed 1⁄4-inch in thickness at any 

point. 

E. WEIGHT RANGE – Not Applicable 

F. NETTING AND TYING – Not Applicable 

G. PACKAGING AND PACKING 

Refer to II. PACKAGING AND PACKING section of the IMPS General Requirements 

and the following additional requirements: 

1. Packaging – All immediate containers (casings or packages) shall function as a 

tamper evidence indicator to provide added assurance of product integrity through the 

method of sealing or closure. 

a) Package Net Weight – Ground bison and bison stew meat shall be packaged as 

specified within the Contracting Officer’s invitation: 

1) 110001 Ground Bison 1-pound 

2) 100085 Bison Stew Meat 1-pound 

b) Package Method – Ground bison and bison stew meat shall be packaged using 

one of the following methods: 

1) Mechanical Packaged – Mechanically packaged into tamper-proof 

commercial casings. 

2) Vacuum Packaged – Vacuum packaged in accordance with the IMPS General 

requirements. 

2. Packing 

a) Shipping Container Net Weight 

1) Ground Bison – Forty (40) 1-pound packages of ground bison shall be packed 

into non-perforated shipping containers to a net weight of 40 pounds, without 

slackfilling or overfilling. Spacers or fillers may not be used to satisfy this 

requirement. 
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

5

2) Bison Stew Meat – Forty (40) 1-pound packages of bison stew meat shall be 

packed into non-perforated shipping containers to a net weight of 40 pounds, 

without slackfilling or overfilling. Spacers or fillers may not be used to satisfy 

this requirement. 

b) Style and Size of Container – Only one style and size of shipping containers may 

be used in any one-delivery unit. 

c) Commingling – Commingling of ground bison and bison stew meat in the same 

shipping container will not be allowed. 

3. Closure – Shipping containers will be closed by strapping, taping, or gluing. When 

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

by the gluing or taping method. 

4. Marking of Containers* – Immediate and shipping containers will be labeled to include 

all information required by FSIS regulations. In addition, each immediate and 

shipping container must have the following markings: 

a) Immediate Container – Each immediate container (package) will have the 

following information included on commercially labeled packages: 

1) Name of Product. 

2) Safe Handling Instructions. 

3) "Best-if-used-by" Date – A date that is 180 calendar days from the date of 

production. 

4) Traceability Code – A code that is traceable to production lot and date. 

5) Nutrition Fact Panel – Include fat declaration for number of grams of fat per 

112 gram (ready-to-cook) serving. 

6) FSIS Establishment Number and any other FSIS required markings. 

b) Shipping container – The following markings will be included on the shipping 

containers: 

1) Appendix A – Shipping containers will be marked in accordance with 

Appendix A. However, contractors may vary the placement of the required 

information shown in Appendix A. Additional markings (e.g., company bar 

codes, logos, etc.), that are consistent with all other commercial labels may be 

included. 

2) Traceability Code – A code that is traceable to production lot and date. 

3) Nutrition Fact Panel – Include fat declaration for number of grams of fat per 

112 gram (ready-to-cook) serving. 
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

6

4) The appropriate product code listed in the table below for each of the items. 

Item Material Number

Ground Bison, Frozen – 1-pound 110001

Bison Stew Meat, Frozen – 1-pound 100085

5) Name of Product. 

6) USDA Shield (at least 2 inches high and appearing on the top of the 

container or on the principle display panel). 

7) Purchase Order Number. 

8) Ingredient declaration (including single ingredient products). 

9) 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 ______. 

*All primary and shipping container labeling illustrations must be provided within 

the production plan. 

5. Palletized Unit Loads – Required, see IMPS General Requirements. 

H. USDA CERTIFCATION 

1. Product Will Be Certified By USDA, AMS, GVD – AMS agents will perform 

examinations in accordance with IMPS General Requirements, IMPS QAPS, and 

GVD Instructions and as specified below: 

a) Product Examinations 

1) Ground Bison – Product examination for excellent condition and detailed item 

description requirements will be in accordance with QAPS. In TABLE 100 I, 

delete defect numbers 218 and 219 in their entirety and replace with the 

following defects: 

218 Presence of any portion of the popliteal, prescapular, or prefemoral 

lymph glands or any other exposed lymph glands measuring 1.0 inch or 

more in one dimension and 0.5 inch in a second dimension. 

219 Presence of non-carcass components or fat from the thoracic, lumbar, 

pelvic, cod, and /or udder areas of the carcass measuring 2.0 square 

inches or more and 0.5 inch or more in depth at any point. 
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

7

Delete defect 294 in its entirety. Insert the following note at the bottom of the 

table: 

Note: The presence of any non-meat components not listed as defects above 

(e.g., spinal cord, organ tissue, foreign materials, etc.) shall cause rejection of 

the product by AMS. 

2) Bison Stew Meat – Refer to LOT ACCEPTANCE CRITERIA section for diced 

items within QAPS. In TABLE 100 H, delete defect numbers 218 in its 

entirety. Replace defect number 218 with the following defect: 

218 Presence of any portion of the popliteal, prescapular, or prefemoral 

lymph glands or any other exposed lymph glands measuring 1.0 inch or 

more in one dimension and 0.5 inch in a second dimension. 

Delete defect 194 in its entirety. Insert the following note at the bottom of the 

table: 

Note: The presence of any non-meat components not listed as defects above 

(e.g., spinal cord, organ tissue, foreign materials, etc.) shall cause rejection of 

the product by AMS. 

b) Condition of Container – Condition of containers will be examined as follows: 

1) Production Container Examination – At time of production, randomly scan 

shipping containers to ensure defective containers are corrected and 

replaced. 

2) Shipping Container Examination – Final examination of condition of shipping 

containers will be limited to scanning (without destructive sampling) the 

delivery unit for defects which may have occurred during handling and 

storage (e.g., crushed, torn, dirty, stained, etc.). All defective containers must 

be replaced or corrected. 

c) Net Weight – Net weight will be in accordance with the QAPS only. 

d) Fat Content Analysis – Fat content analysis will be in accordance with the QAPS 

and FAT LIMITATIONS section of this specification. 

e) Traceability Code – Stamping (sealing) of shipping containers by the AMS agent 

is not required. The AMS agent will ensure that each primary and shipping 

container has a traceability code that is traceable to a production lot and date. 

f) Temperature Examinations – Temperature will be examined using Freezing 

Option 1. 
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

8

2. Lot Size and Purchase Unit: 

a) Lot Size – For finished product, the lot size will not exceed the amount specified 

by the purchaser as a purchase unit. 

b) Purchase Unit Size – The purchase unit size for ground bison and bison stew 

meat is 40,000 pounds net weight (1,000 shipping containers) plus the amount 

for use in making box fills at the time of laboratory sample withdrawal. 

3. The AMS Agent Will: 

a) Certify and Issue Certificate – Certify and issue an official certificate indicating the 

status of each lot as required by GVD Instructions. 

b) Supervise Loading and Sealing – Supervise the loading and sealing of each 

truck. All products must be delivered to AMS designated destinations under seal 

using tamper proof, tamper resistant, serially numbered, high security seals that 

meet the American Society for Testing and Materials Standard F 1157-04 as 

required under the AMS Master Solicitation. 

4. Official Certificates Shall Include: 

a) Purchase Order Number and Purchase Order line item number. 

b) Sales Order Number and Sales Order Item number. 

c) Name of product. 

d) Applicable material number. 

e) Production lot number(s) and the date each lot was produced. 

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

lot. 

g) Total projected net weights per delivery unit. 

h) Identity of conveyance (numbers and letters, seals, license, etc.) as applicable. 

i) Destination(s). 

j) Sample average fat content analysis of each production lot for ground bison only 

(calculated to 2 decimal places, e.g., 8.25). 

I. MICROBIOLOGICAL REQUIREMENTS FOR GROUND BISON 

1. Boneless Bison for Grinding 

a) Lot – A lot shall consist of a single combo sized bin of approximately 2,000 

pounds of boneless bison produced within a day, between “cleanup to cleanup” 

and that is from a single harvester or from a single processor. 
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

9

b) Microbial Testing – All lots of fresh chilled boneless bison must be tested for all 

microbes listed in Appendix B. All samples will be sent to the AMS designated 

laboratory (ADL). 

1) Sample Preparation and Handling - The ADL will be responsible for supplying 

sampling procedures for sample selection, preparation, and submission. The 

laboratory shall require suppliers to submit a sample submission form as an 

official record with each sample. The laboratory will also be responsible for 

supplying shipping supplies (including sampling bags and shipping materials) 

to each supplier. Suppliers’ production plan will include and describe sample 

collection and preparation procedures provided by the AMS accredited 

laboratory. 

2) Sample Selection 

(i) For Bison Manufacturing Trimmings – The composite sample will be 

selected as described within FSIS Directive 10,010.1 Revision 3 (N-60 

Sections 8, 9 and NOTE). 

(ii) The composite sample shall consist of exactly seventy (70) pieces of trim 

from seventy (70) different pieces of bison product and shall weigh 400-

425 grams. 

(iii) When boneless bison has been exposed to any anti-microbial treatment, 

no sample units shall be selected for at least 15 minutes after such 

treatment. 

3) Testing and Results 

(i) The microbiological testing for all microbes will be in accordance with the

applicable AMS-approved testing methodologies. 

(ii) Notification for presence of pathogens and exceeding critical limit criteria – 

When presence of E. coli O157:H7 or Salmonella is presumptive positive 

or confirmed positive or any critical limit is exceeded for indicator 

microbes, the ADL will immediately notify FSIS (pathogens only) and the 

Contracting Officers Technical Representative (COTR). 

(iii) The ADL will record results on spreadsheets for each Microbial Testing 

performed on each approximately 2,000 pound lot. 

(iv) Any lot that tests positive for E. coli O157:H7 or Salmonella or exceeds 

the critical limit criteria for indicator microbes set forth in Appendix B 

cannot be used to produce ground bison or any other product purchased 

by USDA. 
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

10

(v) Any lot subjected to microbial analysis by FSIS or other regulatory 

authority that results in a positive finding for E. coli O157:H7 or Salmonella

or exceeds the critical limit criteria for indicator microbes set forth in 

Appendix B cannot be used to produce ground bison or any other product 

purchased by USDA. 

2. Ground Bison Microbial Requirements 

a) Lot – For the purpose of microbiological testing, a lot is defined as the amount of 

finished ground bison product produced within a day, between “cleanup to 

cleanup” which must be further divided into sub-lots not to exceed 10,000 

pounds. 

b) Microbiological Testing – All lots of ground bison will be tested for all microbes 

listed in Appendix B after final grinding and before freezing. All samples will be 

sent to the ADL. 

1) Sample Preparation and Handling – The ADL will be responsible for supplying 

sampling procedures for sample selection, preparation, and submission. The 

laboratory shall require suppliers to submit a sample submission form as an 

official record with each sample. The laboratory will also be responsible for 

supplying shipping supplies (including sampling bags and shipping materials), 

to each supplier. Suppliers’ production plan will include and describe sample 

collection and preparation procedures provided by the AMS accredited 

laboratory. 

2) Sample Selection – Production processes of ground bison will be subject to the 

following sampling strategy: 

(i) Sub-lot Microbial Testing – For every sub-lot, an original and reserve 

sample of approximately 400 grams will be prepared from four (4) individual 

sample units (approximately 100 grams each) of finished ground bison, 

randomly selected throughout each 10,000 pounds of production. The 

sample units shall be blended to produce a composite sample that 

represents each sub-lot. This sample shall be submitted to the ADL for 

analysis. The reserve sample will be held for testing in case COTR deems 

it necessary. The contractor will describe, in their production plan, the 

approach taken for documenting the amount of ground bison produced for 

each sub-lot, as well as the method to be used to maintain the identity and 

traceability of each sub-lot. No more than 10,000 pounds shall be 

produced during each sub-lot, except for the last sub-lot produced in the lot 

may exceed the 10,000 pound limitation by five (5) percent. 

3) Testing and Results – The sample from each sub-lot will be analyzed by the 

ADL for all microbes listed in Appendix B. 

(i) The microbiological testing for all microbes will be in accordance with AMSapproved testing methodologies. 
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

11

(ii) Any sub-lot that tests positive for E. coli O157:H7, Salmonella, or any 

critical limit criteria for indicator microbes set forth in Appendix B that is 

exceeded will result in that sub-lot and adjoining sub-lots (one preceding 

and one following within “clean up to clean up”) being ineligible for this 

program or any other USDA purchase program. Additionally, any sub-lot 

subjected to microbial analysis by FSIS or other regulatory authority that 

results in a positive finding for E. coli O157:H7 or Salmonella or exceeds 

the critical limit criteria for indicator microbes set forth in Appendix B will 

result in that sub-lot and adjoining sub-lots being ineligible for this program 

or any other USDA purchase program. Other sub-lots produced within 

that lot unit will be deemed ineligible for this program unless the contractor 

can demonstrate a scientific or other data-supported basis for defining the 

sub-lot(s) relative to test results and why ground bison produced from 

same source material that resulted in the ineligible determination should 

not be considered affected by the test results. 

(iii) Notification for presence of pathogens or when critical limit is exceeded – 

When presence of E. coli O157:H7 or Salmonella is presumptive positive 

or confirmed positive; any critical limit is exceeded for indicator microbes: 

 The ADL will immediately notify FSIS (pathogens only) and the COTR. 

 Confirmed Pathogen – The contractor shall conduct a cause and effect 

analysis to determine the appropriate corrective action necessary to 

eliminate the probable cause.

 The ground bison associated with the positive pathogen test results or 

critical limit is exceeded results will be ineligible for any USDA purchase 

program.

(iv) The ADL will record results on spreadsheets for each test performed on 

each sub-lot. 

J. PRODUCT ASSURANCE 

1. WARRANTY AND COMPLAINT RESOLUTION 

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

specification requirements, production plan declarations, and provisions set forth 

in the program announcement. 

b) Complaint Resolution – Customer complaint resolution procedures will be 

included in the production plan. These procedures will include: a point of 

contact, investigation steps, intent to cooperate with AMS, and product 

replacement or monetary compensation. The procedures will be used to resolve 

product complaints from recipient agencies or AMS. 

 
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

12

2. NON-CONFORMING PRODUCT 

The contractor must include a plan to ensure that non-conforming product is not 

delivered under USDA contracts. The plan must address 1) control and segregation 

of non-conforming product, 2) removal of any USDA markings, and 3) disposition of 

non-conforming product, including vendor notification in writing to the COTR of final 

disposition (e.g., diverted to cooked product or destroyed). 
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

13

APPENDIX A 

SHIPPING CONTAINER MARKINGS: COMMERCIALLY LABELED SHIPPING CONTAINERS SHALL INCLUDE THE 

INFORMATION SHOWN BELOW. MANUFACTURER’S NAME AND ADDRESS SHALL APPEAR. THE NUTRITION 

FACTS PANEL, USDA SYMBOL, AND DONATED STATEMENT SHALL BE BLACK, FLAT, WATERFAST, AND 

NONSMEARING. THE USDA SYMBOL SHALL BE AT LEAST 2.0 INCHES HIGH. ALL OTHER PRINTING OR 

STENCILING SHALL BE OF A SIZE AND CONTRASTING COLOR TO STAND OUT PROMINENTLY AND COMPLY WITH 

THE USDA-FSIS REGULATIONS OR STATE REGULATIONS. 

 

 

 Boxes must include Safe Handling instructions in 

accordance with FSIS Mandatory Safe Handling 

Statements on Labeling of Raw Meat and Poultry.

 

 

 

NOTES: DATE PACKED SHALL BE THE MONTH, DAY, AND YEAR OF PACKING. 

 

 SERIAL PURCHASE ORDER NUMBER WILL BE FURNISHED BY USDA. 

 LOT NO. AND BOX NO. MAY BE PLACED ON THE SAME LINE OR AS SHOWN ABOVE. 

 BOX NUMBERS SHALL BE SEQUENTIAL. 

PER 9 CFR 317.4 & 317.5, PRIOR APPROVED LABELS NEED NOT BE RESUBMITTED. CONTRACTORS THAT DO NOT HAVE APPROVED LABELS ON 

FILE MUST SUBMIT LABELS IN SKETCH FORM ONLY TO THE APPROPRIATE USDA, FSIS, OR STATE AGENCY. 

Product Name

Material Number___

Purchase Order No. 

KEEP FROZEN

DATE 

PACKED 

LOT#___ 

BOX___ 

Manufacturer's Name and

Address (here or on principle 

display panel) 

PERISHABLE 

FROZEN - STORE 

AT 0°F (-17.8°C) 

OR
Approved by_________ MEO 

Date Issued: 03/01/04 

Date Revised: 05/03/12

14

APPENDIX B 

 AMS MICROBIAL REQUIREMENTS FOR BONELESS & GROUND BISON 

Microbial Test Critical Limits 

Standard Plate Count 100,000 cfu / gram 

Total Coliforms 1,000 cfu / gram 

E. coli 500 cfu / gram 

Salmonella Positive (+) result / 25 grams 

E. coli O157:H7 Positive (+) result / 325 grams