1400 Independence Avenue, SW

Room 3932-S, STOP 0256

Washington, DC 20250-0201

1 of 4

August 2012

AMENDMENT NO. 1

SUPPLEMENT 602 TO AMS MASTER SOLICITATION

PURCHASE OF FROZEN LAMB PRODUCTS

FOR DISTRIBUTION TO 

FEDERAL FOOD AND NUTRITION PROGRAMS

This document amends Supplement 602, in order to 1) amend Sections I and VI; 2) update Exhibit A, 

Checklist and References to Applicable Bid and Contract Provisions, dated May 2012; 3) amend 

sections of the Technical Data Supplement for Lamb Leg Roasts and Shoulder Chops, Frozen (TDSLRC-2012); and 4) provide the USDA, AMS, GVD Monitoring and Evaluation Protocol for Conformity 

Assessment of IDCR Specifications, dated September 2011.

Details are as follows:

1) Amend Supplement 602, as follows:

a. Section I.B.1 is amended to read:

The GVD agent will sample, examine and determine product acceptability based on the 

applicable specifications. 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.

b. Amend Section VI., FAR 52.211-16 Variation in Quantity (APR 1984) is amended to read:

The permissible variation shall be limited to:

60 pounds decrease; contractor will submit an invoice for the actual pounds that were 

delivered as evidence by the Goods Receipt entered by the recipient agency. Payment will 

only be made if the delivery unit that is not less than 39,940 pounds and not exceed 

40,000 pounds.

2) Remove Exhibit A dated May 2012, and replace with Exhibit A dated August 2012.

3) Amend TDS-LRC-2012, Technical Data Supplement for Lamb Leg Roast and Shoulder Chops, 

Frozen, as follows:

a. Add:

313.3 IMPS 234 – Leg, Boneless, Tied

313.4 IMPS 234A – Leg, Shank Off, Boneless, Tied

313.5 IMPS 234B – Leg, 2-Way, Boneless

313.6 IMPS 234C – Leg, Bottom, Boneless
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b. Delete 314 and replace with:

314 Product shall be certified by USDA, AMS, GVD using the Monitoring and 

Evaluation Protocol for Conformity Assessment of IDCR Specifications, September 

2011. (Attached)

c. Delete 314.1 and replace with:

314.1 Sample units of roasts and chops derived from previously frozen lamb cuts shall be 

examined for evidence of defrosting or mishandling. Cut surfaces, naturally exposed 

lean surfaces, and exposed fat shall be evaluated. There shall be no evidence of 

discoloration, foreign odors, purge, sticky surface slime, or other factors that are not 

typical of product that has been properly handled, frozen, and stored. Sample units 

shall be thawed prior to examination to a temperature of at least 36-38o F. 

d. Delete 314.2 

e. Delete 318 and replace with:

318 Weight Range – IMPS 233A – Cut into portions weighing 3-8 pounds. 

IMPS 234, 234A – Cut into portions weighing 3-8 pounds.

IMPS 234B, 234C – 3-8 pounds.

f. Delete 320.2 and replace with:

320.2 Legs shall be derived from Carcass Cutting Instruction for Style A or B.

g. Delete 321 and replace with:

321 Fat Limitations 1⁄2 inch maximum at any one point. All fell shall be removed over the 

fat covered areas.

h. Delete 322.1 and replace with:

322.1 IMPS 1207 – Shoulder Chops – All chops from each square-cut shoulder shall be 

placed into one flexible container. The rib bones and sternum may remain on the 

shoulder chops. (See figure 1). Chops derived from previously frozen shoulders shall 

be cut in the frozen state (tempering to no more than 26o F permitted). 

i. Delete 322.2 and replace with:

322.2 IMPS 233A – Leg, Trotter 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 2. 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 2. 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 3. For legs derived from 

Style B that are smaller in weight, the cut may remain intact resulting in a roast 
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weighing 3-8 pounds. When present, the sirloin portion shall be ‘notched’ as 

illustrated in Figure 4. Bone-in leg roasts derived from previously frozen legs shall 

be cut in the frozen state (tempering to no more than 26o F permitted).

j. Add:

322.3 Lamb Leg Roast, Boneless shall be derived from any combination of the following 

IMPS items:

322.4 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. Roasts derived from previously frozen legs shall be cut in the frozen 

state (tempering to no more than 26o F permitted). Each roast shall be netted.

322.5 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. Roasts derived from previously frozen legs shall be cut in the frozen 

state (tempering to no more than 26o F permitted). Each roast shall be netted.

322.6 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. 

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

netted.

k. Delete 410.1 and replace with:

410.1 Roasts (leg portions) from IMPS 233A shall be individually vacuumed packaged. 

Boneless leg roasts shall be netted and individually vacuumed packaged.

l. Delete 410.3 and replace with:

410.3 Packaged roasts and chops shall be placed into shipping containers to a net weight of 

38-40 pounds.

m. Delete 414.4 and replace with:

414.4 Applicable product name - IMPS 1207 – Lamb Shoulder Chops,

 IMPS 233A – Lamb Leg Roast, 

 IMPS 234/234A/234B/234C – Lamb Leg Roast Boneless.

n. Delete 414.6 and replace with:

414.6 Lamb Leg Roast – material number 110290.

1400 Independence Avenue, SW

Room 3932-S, STOP 0256

Washington, DC 20250-0201

SUPPLEMENT 602 TO AMS MASTER SOLICITATION EXHIBIT A

DATED AUGUST 2012

PAGE 1 OF 1

CHECKLIST AND REFERENCES TO APPLICABLE BID AND CONTRACT PROVISIONS

SUPPLEMENT 602 TO AMS MASTER SOLICITATION

For

FROZEN LAMB PRODUCTS

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

WBSCM 

Material 

Description

Specifications WBSCM 

Material 

Number

IMPS Item 

No./Spec.

Packaging and Packing Minimum 

Offer Unit 

Size/ 

Shipping Unit

Tolerance Delivery 

Period

Federal/

State Plants 

(Section I.C)

Competition 

(See 

Invitation/ 

Solicitation)

LAMB LEG 

ROAST FRZ 

CTN-38-40 

LB-40000 

TDS-Lamb Leg 

Roasts and 

Shoulder Chops, 

Frozen, dated 

May 2012, as 

amended

110290 IMPS 233A Lamb 

Leg, Trotter Off

The leg roast (233A) will be vacuumed 

packaged. Individual roast should weigh 

between 3 - 8 pounds. Roasts will be 

packed between 38-40 pounds net weight 

per shipping container. 

40,000 lbs.; 

1,000 cases

40,000 lbs., 

minus 60 

lbs. per 

shipping 

unit

First 

Half/Last 

Half of 

month 

Federal & 

State

Full and 

Open

LAMB LEG 

RST BNLS 

FRZ CTN38-40 LB40000

TDS-Lamb Leg 

Roasts and 

Shoulder Chops, 

Frozen, dated 

May 2012, as 

amended

110291 IMPS 234 Leg, 

Boneless, Tied; 

IMPS 234A Leg, 

Shank Off, 

Boneless, Tied; 

234B, Leg, 2-Way, 

Boneless; 234C, 

Leg, Bottom, 

Boneless

The leg roast (234, 234A, 234B, or 234C)

will be netted and individually vacuumed 

packaged. Individual roast should weigh 

between 3 - 8 pounds. Roasts will be 

packed between 38-40 pounds net weight 

per shipping container. 

40,000 lbs.; 

1,000 cases

40,000 lbs., 

minus 60 

lbs. per 

shipping 

unit

First 

Half/Last 

Half of 

month 

Federal & 

State

Full and 

Open

LAMB 

SHOULDER 

CHOP CTN38-40 LB40000

TDS-Lamb Leg 

Roasts and 

Shoulder Chops, 

Frozen, dated 

May 2012, as 

amended

110300 IMPS 1207 Lamb 

Shoulder, Chops

The lamb shoulder chops (1207) from one 

shoulder roast will be vacuumed packaged. 

The shoulder chops will be cut to 

approximately 1 inch thick. The shoulder 

chop will be packed between 38-40 pounds 

net weight per shipping container.

40,000 lbs.; 

1,000 cases

40,000 lbs., 

minus 60 

lbs. per 

shipping 

unit

First 

Half/Last 

Half of 

month 

Federal & 

State

Full and 

Open
Approved by_________ MEO 

Date Issued: 02/01/08 

Date Revised: 09/07/11

I. SCOPE 

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

Procurement Division (CPD), Contracting Branch, the following protocol shall be 

applied by an AMS, Livestock and Seed (LS) Program, Grading and Verification 

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

production plan and adherence to IDCR requirements. 

The Contractor’s production plan will be approved by the Contracting Officer prior to 

any production of finished products destined for USDA delivery. The production 

must adequately address the checklist of requirements listed within the IDCR. The 

GVD 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 GVD agent will conduct monitoring and production verification 

activities in accordance with applicable GVD instructions. Any deviations to 

contractual requirements will be reported immediately to the Contracting Officer. 

II. EVALUATION CHECKLIST 

A. Documentation 

1. Domestic Origin and Harvest Requirements 

All documentation regarding origin and harvest requirements will be made 

available to the GVD agent upon request. 

2. Quality Assurance and Test Results 

All recorded measurements and test results supporting quality assurance of 

product to be delivered to USDA will be made available to the GVD agent 

upon request. 

3. All findings with regards to documentation will be recorded by the GVD

agent on the attached ASSESSMENT FORM. 

 

Monitoring and Evaluation Protocol 

for Conformity Assessment of 

ITEM DESCRIPTION AND 

CHECKLIST OF REQUIREMENTS 

(IDCR) Specifications 

Contracting Officer Technical Representative (COTR) 

Livestock and Seed Program, Standardization Division

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

Effective: September 2011
Approved by_________ MEO 

Date Issued: 02/01/08 

Date Revised: 09/07/11 2

B. Physical Characteristics - Material Requirements for Handling and 

Objectionable Materials/Cut/Fat Trim Requirements, 

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. 

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

GVD agent on the attached ASSESSMENT FORM. 

C. Processing 

1. The GVD agent will observe and monitor the process assuring all quality 

assurance activities are implemented in accordance with the production 

plan and IDCR. 

2. Any deviations will be recorded by the GVD agent on the attached 

ASSESSMENT FORM. 

D. Finish Product Limitations 

1. The GVD agent shall assure that all testing stated within the production 

plan is being implemented. 

2. All test results for each lot and any deviations to IDCR requirements will be 

recorded by the GVD agent on the attached ASSESSMENT FORM. 

3. Physical Characteristics – Finished Product Requirements 

a. 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. 

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

GVD agent on the attached ASSESSMENT FORM. 

E. Preparation for Delivery 

1. The production lot shall be scanned for compliance with the IDCR Packing, 

Packaging, Closure, and Labeling requirements. 

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

ASSESSMENT FORM. 
Approved by_________ MEO 

Date Issued: 02/01/08 

Date Revised: 09/07/11 3

III. QUALITY ASSURANCE MONITORING 

The GVD 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 Contracting Officer. Additionally, any production 

lots that are in less than excellent condition as determined by the GVD agent must 

be immediately diverted from all USDA purchase programs. 

 Presence of unauthorized cuts or materials, 

 Presence of any non meat components such as bones, cartilages, spinal 

cord, organ tissue, and foreign material, 

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

specified or described within the approved quality plan, 

 Test results or measurements that do not meet IDCR requirements or that 

are outside tolerances within approved production plan, 

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

USDA, or 

 Inability of the contractor to have documentation supporting traceability of 

materials to a facility that confirms compliance with domestic origin and 

harvest requirements. 

If deviations to the IDCR 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 GVD agent) to comply or 

offer production lots to the GVD agent that are correctly processed to meet the 

IDCR requirements. The GVD agent will reject production lots due to failure of the 

contractor for not taking appropriate corrective actions. 

The GVD agent shall compile the ASSESSMENT FORMS and submit them to the 

Contracting Officer on a weekly basis. However, should any deviation occur, the 

ASSESSMENT FORM shall be sent to the Contracting Officer. Based on 

evaluation of the ASSESSMENT FORMS, the Contracting Officer reserves the right 

to declare any portion of production as unacceptable for delivery to USDA. 
Approved by_________ MEO 

Date Issued: 02/01/08 

Date Revised: 09/07/11 4

ASSESSMENT FORM 

Specification: IDCR ________________ 

Sample Size – 4 Sample Units 

Lot Number/Size: 

GVD Agent:

Evaluation Date: 

 Notes/Digital Photo 1/ 

Documentation Describe the type of 

documentation 

Supports or does not 

support production plan 

Physical 

Characteristics 

Sample Cut/Muscle 

Identification 2/ 

 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 nutrifacts panel 
Approved by_________ MEO 

Date Issued: 02/01/08 

Date Revised: 09/07/11 5

Physical 

Characteristics – 

Finished Product

Sample 

Cut/Muscle/item 

Identification 2/ 

Sample Unit 1 

Sample Unit 2 

Sample Unit 3 

Sample Unit 4 

Preparation for Delivery Packaging, Packing, Closure, 

Labeling 

(Lot Scan) 

ACTIONS Taken by GVD Agent (Accept/Reject) Contractor Representative Signature 

Reserved for use by Contracting Officer 

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).