SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION

April 2014

PURCHASE OF FROZEN CATFISH PRODUCTS FOR DISTRIBUTION 

TO FEDERAL FOOD AND NUTRITION ASSISTANCE PROGRAMS

This document provides additional program requirements for the 

purchase of frozen catfish products by the Department of Agriculture 

(USDA) as described in the References to the Applicable Bid and 

Contract Provisions (Exhibit A). In addition, this document also provides 

information on the applicable Federal Purchase Program Specification 

(FPPS) (Specification) for each frozen catfish product (Attachments I, II 

and III).

I. INSTRUCTIONS TO POTENTIAL SUPPLIERS

A. The frozen catfish products (products) will be purchased on a 

competitive bid basis from qualified vendors who have met the 

requirements described in Section I.B. Potential suppliers may 

submit sample(s) and technical proposal(s) at any time during 

the purchase program. Suppliers should allow 10 working days,

from USDA’s receipt of the product sample(s) and technical 

proposal, for notification of evaluation results from the USDA 

Contracting Officer’s Technical Representative (COTR).

Note: A supplier is deemed eligible upon notification by the 

COTR. A supplier is deemed qualified to bid (a qualified vendor) 

upon notification by the USDA Contracting Officer.

Submission of sample(s) and technical proposal(s) are not 

binding on USDA. Actual purchases will be as described in the 

AMS Master Solicitation for Commodity Procurements, this 

Supplement, and separately issued Solicitations.

B. Documentation and Assessment Requirements

To become an eligible supplier, the following must be submitted 

electronically to the Food Safety and Commodity Specification

(FSCS) Division, Livestock, Poultry and Seed (LPS) Program

(LPS), Agricultural Marketing Service (AMS), for evaluation and 

approval.

Agricultural Marketing 

Service

Commodity 

Procurement Staff

1400 Independence 

Ave., SW, 

Room 3522-S, 

STOP 0239

Washington, DC 

20250-0239

Voice 202.720.4517 

Fax 202.720.5871
SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION APRIL 2014

1. Technical Proposal

a) The technical proposal shall be preceded by the following, as required by 

the Format provided in Exhibit B:

(1) Table of Contents listing the major areas as they appear in the 

technical proposal template; and

(2) List of attachments, forms provided with the proposal, if appropriate.

b) The technical proposal should be written in the following format:

(1) Plan and Do - Include a detailed description of each catfish item and 

each of the production steps taken to meet or exceed the minimum

product requirements set forth in the applicable Specification. 

(2) Check - Describe the quality assurance methods used to verify 

conformance to all requirements. This will include the monitoring and 

measurements taken during the process to verify conformance with 

each requirement. Results shall be recorded and made available to 

AMS and/or Department of Commerce (DOC).

(3) Act - 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.

2. Product Sample

Supplier shall submit a 10 pound sample of each item offered, along with a

legible product label that conforms to the applicable Specification

(Attachment I, II, and III), and illustrates the ingredient statement, Nutrition 

Facts, and allergen declaration (if applicable). All samples must arrive in the 

frozen state, 0 °F or less.

NOTE: Potential suppliers must submit samples that are produced in 

accordance with their submitted technical proposal. Suppliers who had 

samples approved under Supplement 506 will not need to resubmit samples 

under this Supplement unless there has been a change in the Specification 

or the supplier’s own formulation or production process.

3. The COTR will review each technical proposal and sample to determine if 

they are adequate, and notify the supplier of the status of eligibility. See 

Section II for instructions on the submission of technical proposals.

4. Once a supplier is notified by the COTR that the sample and technical 

proposal meet the applicable criteria, the Quality Assessment Division (QAD)

will contact the supplier to set up a pre-award onsite capability assessment.

C. Assessment by QAD

After the sample(s) and technical proposal(s) are evaluated and approved, a QAD

auditor will perform onsite assessments to determine the potential supplier’s ability 

to meet contractual requirements. The following assessments will apply:
SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION APRIL 2014

1. Pre-Award Onsite Capability Assessment

a) The pre-award onsite assessment (audit) will include, but is not limited to, 

a thorough evaluation of the potential supplier’s (contractor or 

subcontractor) facility(s), processes, food defense plan, quality control 

program, equipment, procedures, and the appropriate documents and 

forms used during the production of the frozen catfish item. 

Documentation must support that production of the frozen catfish item 1) 

complies with the applicable Specification; 2) the potential supplier’s

approved technical proposal, and 3) the potential supplier’s food defense 

plan. In addition, the audit will include a review of records related to 

purchasing, receiving, production, quality control, inventory, and shipping 

records, and interviews with management and production personnel.

b) Upon completion of the assessment, the auditor will provide a report to 

the COTR for final review. If the results indicate a satisfactory

assessment, the supplier will receive written notification from the COTR 

and be placed on USDA’s eligible supplier list.

(1) If the report demonstrates that the supplier’s capabilities are not 

satisfactory, the supplier will be notified and have an opportunity to 

correct identified deficiencies, modify their process, food defense plan, 

and/or technical proposal, and resubmit for reconsideration.

(2) Supplier eligibility will depend on whether the modifications 

demonstrate that the process: 1) will result in delivering products in 

compliance with the applicable Specification, 2) is in compliance with 

the vendor’s food defense plan, and 3) includes the applicable 

assessment by USDA.

c) For those suppliers who are already qualified vendors as determined by 

the Contracting Officer, and remain eligible suppliers as determined by 

the COTR, the pre-award assessment audit may be waived provided any 

new or revised USDA program requirements are met. The supplier’s 

technical proposal must address all program requirements, including any 

revisions, and be submitted and approved by COTR in advance of

submitting offers.

Note: In order to be qualified to bid in USDA procurements, the eligible 

supplier must also be approved as a qualified vendor by the USDA 

Contracting Officer. Refer to the AMS Vendor Qualifications 

Requirements document for further information.

2. Post-Award Assessment

Eligible suppliers who receive contracts (contractors and subcontractors) 

must have their documented food defense plan, technical proposals, and 

supporting documentation readily available for review by AMS agents. 

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

records maintained as electronic media will be made available in printed form

immediately upon request by AMS or its agents.
SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION APRIL 2014

The QAD auditor will conduct an onsite audit of the contractor’s and/or

subcontractor’s facility(s) and processes when production commences for the 

first contract awarded. Additional audits will be conducted as determined by 

the Contracting Officer, 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 Contracting Officer, more 

frequent audits may be conducted when audit deficiencies are detected.

3. Post-Award Actions

Any deviation from contractual requirements must immediately be reported 

by the contractor to the Contracting Officer. The Contracting Officer will 

notify the contractor regarding eligibility to continue participation in the 

purchase program.

The contractor will assure that the delivered product complies with the 

provisions of the applicable Specification, the applicable assessment by 

USDA, and the contractor’s approved technical proposal.

D. Responsibility/Eligibility

Facilities used in fulfilling USDA contracts must be operating in accordance with 

the applicable Food and Drug Administration (FDA) regulations and under DOC, 

National Marine Fisheries Service (NMFS) inspection which may include Type I, 

Integrated Quality Assurance (IQA) or Hazard Analysis Critical Control Point 

(HACCP) Quality Management Program (HACCP-QMP).

Suppliers of catfish products are deemed:

1. Ineligible if they are currently late delivering on a USDA contract or USDAapproved subcontract and the late delivery is not due to causes beyond their 

control;

2. Non-responsible if they are not operating in accordance with the applicable 

FDA regulations and under the DOC, NMFS inspection which may include 

Type I, IQA, or HACCP-QMP, or have been suspended or debarred under 

the provisions of 48 C.F.R. Subpart 9.4.

E. Loading and Sealing of Vehicles (Refer to AMS Master Solicitation, Section G)

1. In addition to the requirements detailed in the AMS Master Solicitation, the 

following applies:

Loading of the vehicle may also be conducted by a person authorized in a 

contractor’s approved technical proposal.

F. Domestic Origin Requirements (Refer to AMS Master Solicitation, Section E)

1. Domestic origin verification requirements must be included in the contractor’s 

technical proposal.

2. In addition to the requirements detailed in the AMS Master Solicitation, the 
SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION APRIL 2014

following applies:

All raw materials including catfish will be shipped in containers labeled as 

“Domestic Only Product” on the principle display panel and the bill of lading 

accompanying the shipment will contain the statement “Domestic Only 

Product.”

G. Child Nutrition (CN) Labeling or Product Formulation Statement (PFS)

1. Products requiring either a CN Label or a PFS are identified in Exhibit A. The 

CN label information (and evidence of approval for use) or the PFS shall be 

submitted as part of the supplier’s technical proposal.

2. The CN Labeling Program is run by 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 Patterns Requirements (MPR) 

for meals served under USDA’s Child Nutrition Programs. 

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

USDA to verify its contribution toward meal pattern requirements using yields 

in the USDA Food Buying Guide for Child Nutrition Programs.

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

Manufacturers/Industry on the FNS website 

http://www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program and 

contact the following:

Child Nutrition Labeling Program Operations Office

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

1400 Independence Ave., SW Washington, DC 20250

Email: CNLabeling@ams.usda.gov

Phone Number: 202-720-9939

Fax Number: 202-690-3824

3. As an alternative to participation in the CN Labeling Program, the supplier

may submit a completed and signed Manufacturer’s Product Formulation 

Statement (PFS) which demonstrates how the product(s) contribute to the 

meal pattern requirements for the National School Lunch Program. Guidance 

for preparing the PFS, as well as a template for a PFS for Meat/Meat 

Alternate Product, (note “meat alternate” is not applicable to USDA Frozen 

Catfish Products) is available at the website provided above.

The PFS for Frozen Catfish Products described in Exhibit A shall be based 

on a 2.0 oz. portion. Reference Section 1, Meat/Meat Alternates, Food 

Buying Guide for Child Nutrition Programs (page 1-56).
SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION APRIL 2014

II. INSTRUCTIONS FOR SUBMISSION OF TECHNICAL PROPOSAL

A. Submission

The format in Exhibit B shall be used in preparing the technical proposal. The 

supplier shall submit the technical proposal as an email file attachment to the 

COTR (darin.doerscher@ams.usda.gov and steve.whisenant@ams.usda.gov). 

The technical proposal must 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. 

B. Technical Proposal Revisions

Changes to a supplier’s technical proposal may be submitted to the COTR in 

response to the USDA program amendments, clarification requests, pre-award

and post-award assessments, or at the request of the supplier. Maintenance of 

the integrity and clarity of each technical proposal is critical. All technical proposal 

revisions must meet the following criteria:

1. Any changes to a technical proposal made by the supplier after its initial 

submittal shall be accomplished by submitting replacement pages or an 

entire technical proposal. A cover letter must be submitted with the changes 

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

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

2. Changes from the original technical proposal shall be highlighted and 

deletions in strikeouts.

III. PRODUCT SPECIFICATIONS AND AUDIT SERVICES

A. Specifications for frozen catfish products will be set forth in the form of an FPPS. 

If documents are amended, appropriate amendments must be referenced.

B. Compliance with the Code of Federal Regulations 50, Part 260 must be under 

DOC, NMFS. The cost of all inspection service must be borne by the contractor. 

Questions concerning charges and the availability of NMFS agents should be 

discussed with the nearest NMFS office (See Section VIII).

C. Compliance with processing requirements as described in the applicable FPPS

and supplier’s process documentation and quality control program will be verified 

through audits by AMS agents. The cost of all audits, including the pre-award

onsite capability assessment, must be borne by the contractor.

Questions concerning QAD audits should be discussed with the QAD at 202-309-

1506.

IV. INVOICES AND PAYMENT

In addition to the documents referenced in the AMS Master Solicitation, a complete 

invoice package must include a copy of the contractor’s Certificate of Conformance 

(see Exhibit C).
SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION APRIL 2014

V. AMS CLAUSES

A. Contractor Checkloading

Contractor will perform checkloading examinations as described in the applicable 

specification at the time of shipment and issue contractor’s certificate to 

accompany each shipment that includes all of the following information:

1. Purchase Order Number;

2. Sales Order Number;

3. Name of product;

4. Shipping Date;

5. Production lot number(s) and date each lot was produced;

6. Count of shipping containers and total projected net weight in each 

production lot;

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

applicable;

8. Contractor certification that product conforms with the applicable FPPS;

9. Count and projected net weight verified; and

10.Signature of company official responsible for checkloading.

VI. PROVISIONS INCORPORATED BY REFERENCE 

Section XII of the AMS Master Solicitation is modified as shown below:

A. FAR Provisions

1. 52.304-8 Annual Representations and Certification (MAR 2012)

a) (1) The North American Industry Classification System code for this 

acquisition is 311712. 

(2) The small business size standard is 500 employees.
SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION APRIL 2014

VII. NATIONAL SEAFOOD INSPECTION PROGRAM

Inquiries concerning inspection should be directed to one of the following:

HEADQUARTERS

NOAA Fisheries

Seafood Inspection Program

1315 East-West Highway, F/SI

Silver Spring, MD 20910

Phone: 301-713-2355

FAX: 301-713-1081

NORTHWEST INSPECTION 

BRANCH

NOAA Fisheries

7600 Sand Point Way N. E.

Building 32, Room 286A

Seattle, WA 98115-6349

Phone: 206-526-4259

FAX: 206-526-4265

NORTHEAST INSPECTION 

BRANCH

NOAA Fisheries

55 Great Republic Drive, Suite 01-

500

Gloucester, MA 01930

Phone: 978-281-9228

FAX: 978-281-9134/281-9125

SOUTHWEST INSPECTION 

BRANCH

NOAA Fisheries

501 West Ocean Boulevard, Suite 

1200

Long Beach, CA 90802

Phone: 562-388-7346

FAX: 562-388-7353

SOUTHEAST INSPECTION 

BRANCH

NOAA Fisheries

USDC, Southeast Inspection Office

263 13th Avenue South, 3rd Floor

St. Petersburg, FL 33701

Phone: 727-551-5708

FAX: 727-551-5612

VIII. EXHIBITS AND ATTACHMENTS 
SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION EXHIBIT A

APRIL 2014

PAGE 1 OF 1

CHECKLIST AND REFERENCES TO APPLICABLE BID AND CONTRACT PROVISIONS

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION, FOR FROZEN CATFISH PRODUCTS

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

WBSCM Material 

Description

Specifications WBSCM 

Material 

Number

Packaging and Packing Minimum Offer 

Unit Size/ 

Shipping Unit

Tolerance Delivery Period Competition 

(See Invitation/ 

Solicitation)

CATFISH STRIPS 

BRD OVN RDY PKG4/10 LB

Federal Purchase 

Program 

Specification (FPPS) 

for Catfish Strips, 

Breaded, Oven 

Ready, Frozen, 

Effective March 2014

100201 Catfish strips will shall approximately 2.0 ounces 

and be individually quick frozen (IQF). The strips 

will be breaded and oven ready. May be packed in 

either four (4) 10 lb. or eight (8) 5 lb. packages, to 

a net weight of 40 lbs. per shipping container.

CN Labeled, or PFS submitted

1000

cases/40,000

pounds

None First half/second 

half of

month

Full and Open

CATFISH STRIPS 

BRD OVN RDY PKG20/2 LB 

100200 Catfish strips shall weigh approximately 2.0 ounces 

and be individually quick frozen (IQF). The strips 

will be breaded and oven ready. The breaded 

strips will be packed in twenty (20) 

2 lb., packages, to a net weight of 40 lbs. per 

shipping container.

1000

cases/40,000

pounds

None First half/second 

half of

month

Full and Open

CATFISH STRIPS 

BRD RAW PKG-20/2 

LB

Federal Purchase 

Program 

Specification (FPPS) 

for Catfish Strips, 

Breaded, Frozen, 

Effective March 2014

110155 Catfish strips shall weigh approximately 2.0 ounces 

and be individually quick frozen (IQF). The strips 

will be breaded. The breaded strips will be packed 

in twenty (20) 2 lb., packages, to a net weight of 40 

lbs. per shipping container.

1000

cases/40,000

pounds

None First half/second 

half of

month

Full and Open

CATFISH FLTS 

UNBRD RAW PKG20/2 LB

Federal Purchase 

Program 

Specification (FPPS) 

for Catfish Fillets, 

Unbreaded, Raw, 

Frozen, Effective 

March 2014

110390 Catfish fillets shall weigh approximately 4.0 ounces 

and be individually quick frozen (IQF). May be 

packed in either twenty (20) 2 lb., four (4) 10 lb., or 

eight (8) 5 lb. packages, to a net weight of 40 lbs. 

per shipping container.

950

cases/38,000

pounds

None First half/second 

half of

month

Full and Open
SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION APRIL 2014

EXHIBIT B

Frozen Catfish Products

[Company Name] Page # of ##

[Company Address]

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

Table of Contents (all pages and attachments must be number and identified—any 

attachments must be identified and referenced in the Technical Proposal)

The technical proposal should include all phases of production that meets or exceeds 

the requirements stated in the specification to produce complying product.

In preparing the technical proposal, please follow the outline format for the applicable 

Specification (FPPS).

I. ITEM DESCRIPTION

Provide a brief description of the product that will be addressed in the technical 

proposal.

II. CHECKLIST OF REQUIREMENTS

Provide a brief description of the planning, production steps (do), check and 

corrective/preventive (act) measures that the company will do to assure compliance with 

the checklist of requirements section of the specification.

A. Materials - Provide a brief description of the planning, production steps (do), check 

and corrective/preventative (act) measures that the company will do to assure 

compliance with the material section of the specification.

Contractors are responsible for providing sufficient product traceability and must 

have records to verify the source of raw materials used in each lot of product.

1. Flesh - (plan, do, check, act)

a) Domestic Origin b. Fresh Only

b) Flesh Characteristics d. Fillets

c) Objectionable Materials f. Fish Flesh Content

2. Ingredients - (plan, do, check, act) 

a) Domestic Origin of Ingredients

b) Batter/Breading 

c) Monosodium Glutamate (MSG)

3. Portion Weight - (plan, do, check, act)

4. Individually Quick Frozen

5. Preparation/Cooking Methods– (plan, do, check, act)

6. Metal Detection

7. Finished Product Evaluation
SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION APRIL 2014

EXHIBIT B

B. Preparation For Delivery - Provide a brief description of the planning, production 

steps (do), check and corrective/preventative (act) measures that the company will 

do to assure compliance with the preparation of delivery section of the 

Specification.

1. Packaging and Packing - (plan, do, check, act)

a) Packaging

b) Cases

c) Net Weight

d) Style and Size of Container

2. Labeling - (plan, do, check, act)

a) Bags

b) Cases

c) CN Labeling or Manufacturer’s Product Formulation Statement, if 

applicable

3. Palletized Unit Loads (plan, do, check, act)

C. Product Assurance - Provide a brief description of the planning, production steps 

(do), check and corrective/preventative (act) measures that the company will do to 

assure compliance with the product assurance section of the specification.

1. Quality Assurance - - (plan, do, check, act)

2. Delivered Product - (plan, do, check, act)

a) Delivery Unit 

b) Sealing

3. Warranty and Complaint Resolution - (plan, do, check, act)

a) Warranty

b) Complaint Resolution

D. Non-Conforming Product - Provide a brief description of the planning, production 

steps (do), check and corrective/preventative (act) measures that the company will 

do to assure compliance with the non-conforming product section of the 

specification.

E. Attachments or Appendixes - Attach all referenced documents with the 

applicable document name and reference number.
SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION APRIL 2014

EXHIBIT C

UNITED STATES DEPARTMENT OF AGRICULTURE 

AGRICULTURAL MARKETING SERVICE 

LIVESTOCK AND SEED PROGRAM

CERTIFICATE OF CONFORMANCE FOR THE PROCUREMENT OF FROZEN

CATFISH PRODUCTS

I certify the following:

1. On [insert delivery date(s)], [Contractor’s Name] furnished the [insert the 

appropriate commodity description] called for by Purchase Order 

_________________ via [Carrier’s Name] under Sales Order/Sales Order 

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 or Production plan as approved by 

the AMS, Commodity Procurement Program, Contracting Officer.

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

on the attached acceptance document.

4. Contractor assures all fish products used in fulfilling this contract was 

produced in the United States as defined in Supplement 511, section I.G and 

AMS Master Solicitation Section I.E.

5. [Contractor’s Name] will maintain records obtained from catfish producers in 

regards to the Food and Drug Administration’s drug and pesticide 

requirements and will make the records available to the AMS agent upon 

request.

Date: _______________________

Signature: _____________________________________________________

(Signed by an officer or representative authorized to represent the company)

Title: _________________________________________________________
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR CATFISH 

STRIPS, BREADED, OVEN 

READY, FROZEN

Contracting Officer Technical Representative (COTR)

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

Room 2628 S-Bldg, Phone: (202) 692-0342

Supersedes: IDCR for Catfish Strips, Breaded, Oven 

Ready April 2013 – Changes from previous requirements 

in blue

Effective: March 2014

Approved by CMS 

Date Issued: 08/22/12

Date Revised: 03/31/14

100 ITEM DESCRIPTION

110 Breaded, Oven Ready, Freshwater Catfish Strips, Frozen

120 Portion Weight – The portion weight for breaded, oven ready, catfish strips

shall be 2.0 ounces.

130 Formulation – The frozen, breaded, oven ready, catfish strips shall consist of 

not less than 75% catfish flesh in the raw formula.

140 Packing – The catfish strips will be packaged in twenty (20) 2-pound, eight (8) 

5-pound or four (4) 10-pound immediate container bags and placed into 

shipping containers weighing 40 pounds. 

150 Delivery Unit – Each delivery unit will consist of 1000 shipping containers with 

a net weight of 40,000 pounds.

200 CHECKLIST OF REQUIREMENTS

201 Product will be produced under the Food and Drug Administration regulations 

and all applicable Federal Acts and regulatory references cited therein which 

are in effect on the date of production.

210 MATERIALS

210.1 Contractors must describe in detail the necessary processing steps, 

supported with digital images, to comply with the requirements below.

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Approved by CMS 

Date Issued: 08/22/12

Date Revised: 03/31/14 2 

211 FISH FLESH

211.1 Domestic Origin of Fish Flesh – The catfish will be harvested from 

commercial, U.S. farm-raised freshwater catfish of the Ictaluridae family: 

channel catfish (Ictalurus punctatus), blue catfish (Ictalurus furcatus), and 

white catfish (Ictalurus catus)) and its hybrids.

211.2 Fresh Only – Only fresh (not previously frozen) catfish will be allowed.

211.3 Flesh Characteristics – The catfish flesh will have characteristics of good 

quality, including, but not limited to, flavor, texture, and odor and will be 

evaluated during the prototype review.

211.4 Fillets – The catfish strips will be prepared from trimmed catfish shank fillets 

(without belly-flap section).

211.5 Objectionable Materials – The Contractor must identify and develop a 

strategy and have a written quality plan that will effectively remove all bones, 

skin, organs, tails, fins, and foreign materials.

211.6 Fish Flesh Content – The breaded, oven ready, catfish strips, frozen shall 

consist of not less than 75% catfish flesh in the raw formula. Catfish injected 

with added ingredients is prohibited.

212 INGREDIENTS

212.1 Domestic Origin of Ingredients – Significant ingredients (more than 1%) shall 

be derived from U.S. produced products when U. S. produced products are 

available from ingredient suppliers.

212.2 Batter/Breading – The catfish strips shall be breaded in a cornmeal based 

breading similar to those normally used for commercial marketed breaded 

catfish strips. Additional ingredients that include spices, seasonings, salt, etc. 

may be used as needed to produce the desired flavor, color, texture, and 

crispness. 

212.2.1 The batter/breading shall be made with whole grain meal/flour or whole grain 

rich meal/flour using one of the following options:

212.2.1.1 Option 1: 100% whole grain, or 

 

212.2.1.2 Option 2: whole grain-rich - must contain at least 50% whole grains and the 

remaining grains in the product must be enriched. 

212.3 Monosodium Glutamate (MSG) – Use of MSG is not allowed.

213 FINISHED PRODUCT REQUIREMENTS

213.1 Sodium – Maximum sodium content must be 360mg or less per 100 grams.

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT I
Approved by CMS 

Date Issued: 08/22/12

Date Revised: 03/31/14 3 

213.2 Fat – Maximum fat content must be 9 grams or less per 100 grams.

213.3 Trans fat – 0 grams per 100 grams.

213.4 Portion Weight –The portion weight for catfish strips shall be 2.0 ounces and 

shall have a uniform shape and size to meet the portion weight requirement. 

Quality assurance plans will apply upper and lower specification limits of 2.5 

and 1.5 ounces, respectively.

214 INDIVIDUALLY QUICK FROZEN (IQF)

 

214.1 The breaded, oven ready, catfish strips shall be IQF so the individual strips

do not stick together after they are packaged and packed. The product 

temperature at the time of shipment and delivery shall not exceed 0°F.

215 PREPARATION/COOKING METHODS

215.1 The breaded catfish strips shall be prepared (par-fried) so that the end-user 

may bake them in a conventional or convection type oven. Baking

instructions must be declared and appear on the individual bags (immediate 

container).

216 METAL DETECTION

216.1 Detection of stainless steel, ferrous, and non-ferrous (e.g., lead, copper, and 

aluminum) metals is required. The equipment, location, detection procedure, 

sensitivity levels, frequency of equipment validation, and corrective action 

procedures will be identified and described.

217 FINISHED PRODUCT EVALUATION

217.1 The finished products shall be evaluated for cooked flavor, odor, color, and 

texture in accordance with established sampling and cooking procedures

developed by the contractor.

220 PREPARATION FOR DELIVERY

221 PACKAGING AND PACKING

221.1 Packaging1/ – The catfish strips will be packaged in twenty (20) 2-pound, 

eight (8) 5-pound or four (4) 10-pound immediate container bags. The 

immediate container bags shall be closed by heat seal or metal clips. 

221.2 Shipping Container - The shipping containers (cases) shall be in compliance 

with the National Motor Freight Classification or Uniform Freight 

Classification.

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

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT I
Approved by CMS 

Date Issued: 08/22/12

Date Revised: 03/31/14 4 

221.3 Net Weight – Immediate containers shall be packed into new 40-pound net 

weight shipping containers of a size to accommodate the product without 

slack filling or overfilling.

221.4 Style and Size of Container – Only one size and style of immediate and 

shipping container may be offered in an individual shipping unit.

222 LABELING

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

information required by United States Department of Commerce (USDC) 

regulations and the required information listed below. 

222.2 Immediate Container – The following information must be on each bag:

222.2.1 A traceability code that includes information regarding production 

establishment, production date and production lot.

222.2.2 Nutrition facts based on actual nutritional analysis of the product.

222.2.3 Baking Instructions.

222.3 Shipping Container –The following information must be on each case:

222.3.1 USDA Shield – The shield will be at least 2 inches high and will appear on top 

or on the principle display panel of each case. 

 

222.3.2 The applicable purchase order number.

222.3.3 A traceability code that includes information regarding production 

establishment, production date and production lot.

222.3.4 Nutrition facts based on actual nutritional analysis of the product.

222.3.5 Baking Instructions (optional).

222.3.6 USDC Inspection Mark – The Processed Under Federal Inspection “PUFI” 

mark.

222.3.7 Material Number – 100200 for the 2-pound bags, and 100201 for the 5-pound 

and 10-pound bags. 

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT I
Approved by CMS 

Date Issued: 08/22/12

Date Revised: 03/31/14 5 

222.3.8 Product name – Catfish Strips, Breaded, Oven Ready, Frozen.

222.3.9 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 ______.

222.3.10 Ingredient declaration.

223 PALLETIZED UNIT LOADS

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

with shrink wrap plastic, unless otherwise specified in the invitation. 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 principle display panel to facilitate certification examinations.

230 PRODUCT ASSURANCE

231 QUALITY ASSURANCE

231.1 Facilities used in fulfilling USDA contracts must be operating in accordance 

with all applicable FDA regulations. All breaded oven ready, catfish strips, 

frozen will be produced under continuous USDC, National Marine Fisheries 

Service (NMFS) inspection, which may include Type Integrated Quality 

Assurance (IQA) or Hazard Analysis and Critical Control Points (HACCP) 

Quality Management Program (HACCP-QMP). The contractors must declare 

the type of NMFS inspection program they are operating under.

232 DELIVERED PRODUCT

232.1 Delivery Unit - Each delivery unit will consist of 1000 shipping containers with 

a net weight of 40,000 pounds.

232.2 Sealing – 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) F 1157-04 and/or the International Organization for Standards (ISO) 

17712-2010 as required under this Supplement. Seals shall be >1⁄8th inch 

diameter cable, high-security bolt, or equivalent. 

233 WARRANTY AND COMPLAINT RESOLUTION

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

contractual requirements.

233.2 Complaint Resolution – The contractor’s technical proposal must provide the 

steps taken to resolve complaints received on the product, i.e., point of 

contact, cause and effect analysis, product replacement, monetary 

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT I
Approved by CMS 

Date Issued: 08/22/12

Date Revised: 03/31/14 6 

compensation and corrective and preventative actions taken.

240 NON-CONFORMING PRODUCT

241.1 The contractor must include a plan to assure 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 FSCS Division of final disposition (e.g., diverted to commercial 

production, cooked product or destroyed).

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT I
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR CATFISH 

STRIPS, BREADED, FROZEN

Contracting Officer Technical Representative (COTR)

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

Room 2628 S-Bldg, Phone: (202) 692-0342

Supersedes: IDCR for Catfish Strips, Breaded, Frozen 

July 2011 – Changes from previous requirements in blue

Effective: March 2014

Approved by CMS 

Date Issued: 01/01/09

Date Revised: 03/31/14

 100 ITEM DESCRIPTION

110 Breaded, Freshwater Catfish Strips, Frozen

120 Portion Weight – The target portion weight for breaded, catfish strips shall be 

2.0 ounces.

130 Formulation – The frozen, breaded, catfish strips shall consist of not less than 

75% catfish flesh in the raw formula.

140 Packing – The catfish strips will be packaged in twenty (20) 2-pound

immediate container bags and placed into shipping containers weighing 40 

pounds.

150 Delivery Unit – Each delivery unit will consist of 1000 shipping containers with 

a net weight of 40,000 pounds.

200 CHECKLIST OF REQUIREMENTS

201 Product will be produced under the Food and Drug Administration regulations 

and all applicable Federal Acts and regulatory references cited therein which 

are in effect on the date of production.

210 MATERIALS

210.1 Contractors must describe in detail the necessary processing steps, 

supported with digital images, to comply with the requirements below.

211 FISH FLESH

211.1 Domestic Origin of Fish Flesh – The catfish will be harvested from 

commercial, U.S. farm-raised freshwater catfish of the Ictaluridae family: 

channel catfish (Ictalurus punctatus), blue catfish (Ictalurus furcatus), and 

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT II
Approved by CMS 

Date Issued: 01/01/09

Date Revised: 03/31/14 2 

white catfish (Ictalurus catus)) and its hybrids.

211.2 Fresh Only – Only fresh (not previously frozen) catfish will be allowed.

211.3 Flesh Characteristics – The catfish flesh will have characteristics of good 

quality, including, but not limited to, flavor, texture, and odor and will be 

evaluated during the prototype review.

211.4 Fillets – The catfish strips will be prepared from trimmed catfish shank fillets 

(without belly-flap section).

211.5 Objectionable Materials – The Contractor must identify and develop a 

strategy and have a written quality plan that will effectively remove all bones, 

skin, organs, tails, fins, and foreign materials.

211.6 Fish Flesh Content – The breaded, catfish strips, frozen shall consist of not 

less than 75% catfish flesh in the raw formula. Catfish injected with added 

ingredients is prohibited.

212 INGREDIENTS

212.1 Domestic Origin of Ingredients – Significant ingredients (more than 1%) shall 

be derived from U.S. produced products when U. S. produced products are 

available from ingredient suppliers.

212.2 Batter/Breading – The catfish strips shall be breaded in a cornmeal based 

breading similar to those normally used for commercial marketed breaded 

catfish strips. Batter/Breading shall be applied in a manner so that resulting 

breaded catfish strips will be completely covered by breading without parfrying or heating in any way. Additional ingredients that include spices, 

seasonings, salt, etc. may be used as needed to produce the desired flavor, 

color, texture, and crispness.

212.3 Monosodium Glutamate (MSG) – Use of MSG is not allowed.

213 FINISHED PRODUCT REQUIREMENTS

213.1 Sodium – Maximum sodium content must be 360 mg or less per 100 gram 

basis. 

213.2 Fat – Maximum fat content must be 8 grams or less per 100 gram basis. 

213.3 Trans fat – 0 grams per 100 gram basis. 

213.4 Portion Weight –The portion weight for catfish strips shall be 2.0 ounces and 

shall have a uniform shape and size to meet the portion weight requirement. 

Quality assurance plans will apply upper and lower specification limits of 2.5 

and 1.5 ounces, respectively.

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT II
Approved by CMS 

Date Issued: 01/01/09

Date Revised: 03/31/14 3 

214 INDIVIDUALLY QUICK FROZEN (IQF)

 

214.1 The breaded, catfish strips shall be IQF so the individual strips do not stick 

together and are completely covered with batter/breading after they are 

packaged and packed. The product temperature at the time of shipment and 

delivery shall not exceed 0°F.

215 PREPARATION/COOKING METHODS

215.1 Handling, preparation and cooking instructions for the end user must be 

declared and appear on the individual bags (immediate container).

216 METAL DETECTION

216.1 Detection of stainless steel, ferrous, and non-ferrous (e.g., lead, copper, and 

aluminum) metals is required. The equipment, location, detection procedure, 

sensitivity levels, frequency of equipment validation, and corrective action 

procedures will be identified and described.

217 FINISHED PRODUCT EVALUATION

217.1 The finished products shall be evaluated for cooked flavor, aroma, color, and 

texture in accordance with established sampling and cooking procedures 

developed by the contractor.

220 PREPARATION FOR DELIVERY

221 PACKAGING AND PACKING

221.1 Packaging – The catfish strips will be packaged in twenty (20) 2-pound

immediate container bags. The immediate container bags shall be closed by 

heat seal.

221.2 Shipping Container - The shipping containers (cases) shall be in compliance 

with the National Motor Freight Classification or Uniform Freight 

Classification.

221.3 Net Weight – Immediate containers shall be packed into new 40-pound net 

weight shipping containers of a size to accommodate the product without 

slack filling or overfilling.

221.4 Style and Size of Container – Only one size and style of immediate and 

shipping container may be offered in an individual shipping unit.

222 LABELING

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

information required by United States Department of Commerce (USDC) 

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT II
Approved by CMS 

Date Issued: 01/01/09

Date Revised: 03/31/14 4 

regulations and the required information listed below. 

222.2 Immediate Container – The following information must be on each bag:

222.2.1 A traceability code that includes information regarding production 

establishment, production date and production lot.

222.2.2 Nutrition facts based on actual nutritional analysis of the product.

222.2.3 Cooking Instructions.

222.3 Shipping Container –The following information must be on each case:

222.3.1 USDA Shield – The shield will be at least 2 inches high and will appear on top 

or on the principle display panel of each case. 

 222.3.2 The applicable purchase order number.

222.3.3 A traceability code that includes information regarding production 

establishment, production date and production lot.

222.3.4 Nutrition facts based on actual nutritional analysis of the product.

222.3.5 Cooking Instructions (optional).

222.3.6 USDC Inspection Mark – The Processed Under Federal Inspection “PUFI” 

mark.

222.3.7 Material Number – 110155. 

222.3.8 Product name – Catfish Strips, Breaded, Frozen.

222.3.9 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 ______.

222.3.10 Ingredient declaration.

223 PALLETIZED UNIT LOADS

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

with shrink wrap plastic, unless otherwise specified in the invitation. Pallet 

loads shall be stacked in a manner that minimizes the overhang of the 

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT II
Approved by CMS 

Date Issued: 01/01/09

Date Revised: 03/31/14 5 

shipping containers over the edges of the pallets and exposes each shipping 

container’s principle display panel to facilitate certification examinations.

230 PRODUCT ASSURANCE

231 QUALITY ASSURANCE

231.1 Facilities used in fulfilling USDA contracts must be operating in accordance 

with all applicable FDA regulations. All breaded, catfish strips, frozen will be 

produced under continuous USDC, National Marine Fisheries Service 

(NMFS) inspection, which may include Type I, Integrated Quality Assurance 

(IQA) or Hazard Analysis and Critical Control Points (HACCP) Quality

Management Program (HACCP-QMP). The contractors must declare the type 

of NMFS inspection program they are operating under.

232 DELIVERED PRODUCT

232.1 Delivery Unit - Each delivery unit will consist of 1000 shipping containers with 

a net weight of 40,000 pounds.

232.2 Sealing – 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) F 1157-04 and/or the International Organization for Standards (ISO) 

17712-2010 as required under this Supplement. Seals shall be >1⁄8th inch 

diameter cable, high-security bolt, or equivalent

233 WARRANTY AND COMPLAINT RESOLUTION

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

contractual requirements.

233.2 Complaint Resolution – The contractor’s technical proposal must provide the 

steps taken to resolve complaints received on the product, i.e., point of 

contact, cause and effect analysis, product replacement, monetary 

compensation and corrective and preventative actions taken.

240 NON-CONFORMING PRODUCT

241.1 The contractor must include a plan to assure 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 FSCS Division of final disposition (e.g., diverted to commercial 

production, cooked product or destroyed).

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT II
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR CATFISH 

FILLETS, UNBREADED, 

RAW, FROZEN

Contracting Officer Technical Representative (COTR)

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

Room 2628 S-Bldg, Phone: (202) 692-0342

Supersedes: IDCR for Catfish Fillets, Unbreaded, Raw, 

Frozen May 2013 – Changes from previous requirements 

in blue

Effective: March 2014

Approved by CMS 

Date Issued: 08/22/12

Date Revised: 03/31/14

100 ITEM DESCRIPTION

110 Freshwater Catfish Fillets, Unbreaded, Raw, Frozen

120 Portion Weight – The target portion weight for catfish fillets shall be 4.0 

ounces.

130 Packing – The catfish fillets will be packaged in Four (4) 10-pound, five (5) 8-

pound, eight (8) 5-pound or twenty (20) 2-pound immediate containers 

(packages) and placed into shipping containers weighing 40 pounds.

140 Delivery Unit – Each delivery unit will consist of 950 shipping containers with 

a net weight of 38,000 pounds.

200 CHECKLIST OF REQUIREMENTS

201 Product will be produced under the Food and Drug Administration regulations 

and all applicable Federal Acts and regulatory references cited therein which 

are in effect on the date of production.

210 MATERIALS

210.1 Contractors must describe in detail the necessary processing steps, 

supported with digital images, to comply with the requirements below.

211 FISH FLESH

211.1 Domestic Origin of Fish Flesh – The catfish will be harvested from 

commercial, U.S. farm-raised freshwater catfish of the Ictaluridae family: 

channel catfish (Ictalurus punctatus), blue catfish (Ictalurus furcatus), and 

white catfish (Ictalurus catus)) and its hybrids.

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT III
Approved by CMS 

Date Issued: 08/22/12

Date Revised: 03/31/14 2 

211.2 Fresh Only – Only fresh (not previously frozen) catfish will be allowed.

211.3 Flesh Characteristics – The catfish flesh will have characteristics of good 

quality, including, but not limited to, flavor, texture, and odor and will be 

evaluated during the prototype review.

211.4 Fillets – The end item will consist of trimmed catfish shank fillets (without 

belly-flap section).

211.5 Objectionable Materials – The contractor must identify and develop a strategy 

and have a written quality plan that will effectively remove all bones, skin, 

organs, tails, fins, and foreign materials.

211.6 Catfish injected with added ingredients is prohibited.

212 FINISHED PRODUCT REQUIREMENTS

212.1 Portion Weight – During production, target portion weight for catfish fillets 

shall be 4.0 ounces. Quality assurance plans will apply upper and lower 

specification limits of 5.0 and 3.0 ounces, respectively.

212.2 Individually Quick Frozen (IQF) – The catfish fillets shall be IQF so the 

individual fillets do not stick together. Glazing, in accordance with USDC 

requirements, is permitted. The product temperature at the time of shipment 

and delivery shall not exceed 0°F.

213 PREPARATION/COOKING METHODS

213.1 Handling, preparation and cooking instructions for the end user must be 

declared and appear on individual bags (immediate container).

214 METAL DETECTION

214.1 Detection of stainless steel, ferrous, and non-ferrous (e.g., lead, copper, and 

aluminum) metals is required. The equipment, location, detection procedure, 

sensitivity levels, frequency of equipment validation, and corrective action 

procedures will be identified and described.

220 PREPARATION FOR DELIVERY

221 PACKAGING AND PACKING

221.1 Packaging – The immediate containers (packages) shall be closed by heat 

seal.

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

(20) 2-pound packages will be packed in a 40-pound (net weight) shipping 

container.

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

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT III
Approved by CMS 

Date Issued: 08/22/12

Date Revised: 03/31/14 3 

221.3 Shipping Container - The shipping containers (cases) shall be in compliance 

with the National Motor Freight Classification or Uniform Freight 

Classification.

221.4 Style and Size of Container – Only one size and style of immediate and 

shipping container may be offered in an individual shipping unit.

222 LABELING

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

information required by United States Department of Commerce (USDC) 

regulations and the required information listed below. Labels must not be able

to be removed in an intact form.

222.2 Immediate Container – The following information must be on each bag:

222.2.1 A traceability code that includes information regarding production 

establishment, production date and production lot.

222.2.2 Nutrition facts based on actual nutritional analysis of the product.

222.2.3 Cooking Instructions.

222.3 Shipping Container –The following information must be on each case:

222.3.1 USDA Shield – The shield will be at least 2 inches high and will appear on top 

or on the principle display panel of each case.

 

222.3.2 The applicable purchase order number.

222.3.3 A traceability code that includes information regarding production 

establishment, production date and production lot.

222.3.4 Nutrition facts based on actual nutritional analysis of the product.

222.3.5 Cooking Instructions (optional).

222.3.6 USDC Inspection Mark – The Processed Under Federal Inspection “PUFI” 

mark.

222.3.7 Material Number – 110390.

222.3.8 Product name – Catfish Fillets, Unbreaded, Raw, Frozen.

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT III
Approved by CMS 

Date Issued: 08/22/12

Date Revised: 03/31/14 4 

222.3.9 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 ______.

223 PALLETIZED UNIT LOADS

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

with shrink wrap plastic, unless otherwise specified in the invitation. 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 principle display panel to facilitate certification examinations.

230 PRODUCT ASSURANCE

231 QUALITY ASSURANCE

231.1 Facilities used in fulfilling USDA contracts must be operating in accordance 

with all applicable FDA regulations. All catfish fillets (frozen) will be produced 

under continuous USDC, National Marine Fisheries Service (NMFS) 

inspection, which may include Type I, Integrated Quality Assurance (IQA) or 

HACCP Quality Management Program (HACCP-QMP). The contractors must 

declare the type of NMFS inspection program they are operating under.

232 DELIVERED PRODUCT

232.1 Delivery Unit - Each delivery unit will consist of 950 shipping containers with a 

net weight of 38,000 pounds.

232.2 Sealing –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) F 1157-04 and/or the International Organization for Standards (ISO) 

17712-2010 as required under this Supplement. Seals shall be >1⁄8th inch 

diameter cable, high-security bolt, or equivalent.

233 WARRANTY AND COMPLAINT RESOLUTION

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

contractual requirements.

233.2 Complaint Resolution – The contractor’s technical proposal must provide the 

steps taken to resolve complaints received on the product, i.e., point of 

contact, cause and effect analysis, product replacement, monetary 

compensation and corrective and preventative actions taken.

240 NON-CONFORMING PRODUCT

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT III
Approved by CMS 

Date Issued: 08/22/12

Date Revised: 03/31/14 5 

241.1 The contractor must include a plan to assure 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 FSCS Division of final disposition (e.g., diverted to commercial 

production, cooked product or destroyed).

SUPPLEMENT 511 TO THE AMS MASTER SOLICITATION ATTACHMENT III