Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

SUPPLEMENT 507 TO THE AMS 

MASTER SOLICITATION

PURCHASE OF SALMON 

PRODUCTS FOR 

DISTRIBUTION TO FEDERAL 

FOOD AND NUTRITION 

ASSISTANCE PROGRAMS

 APPROVED

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD)

Room 2628-S, STOP 0258

Phone: (202) 690-3148

Supersedes: Supplement 507 December 2016 – Changes 

from previous requirements in blue

 Effective: June 2021

100 OVERVIEW

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

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

Purchase Program Specification (FPPS) (Exhibits A, A1 and A2).

200 INSTRUCTIONS TO POTENTIAL SUPPLIERS

210 The salmon products shall be purchased from qualified suppliers who are operating in 

accordance with the applicable Food and Drug Administrative (FDA) regulations, the 

U.S. Department of Commerce (USDC) Seafood Inspection Program, and the current 

year’s Salmon Control Plan.

220 Purchases shall be on a competitive bid basis as described in the Master Solicitation, 

this Supplement, and separately issued Solicitations.

300 RESPONSIBILITY/ELIGIBILITY

310 All salmon processors and processing facilities used to fulfill USDA contracts shall 

be a USDC/National Oceanic and Atmospheric Administration (NOAA) Seafood 

Inspection (SI) Approved Establishment. NOAA SI Approved Establishments must 

meet all pertinent Federal requirements applicable to processing fish and fishery 

products. NOAA SI Approved Establishments must comply with the following 

regulatory requirements that are applicable to the firm:

310.1 21 CFR Part 101-Labeling

21 CFR Part 110

21 CFR Part 117 Subparts A, B and F

21 CFR Part 123

NOAA SI Approved Establishments Requirements

50 CFR Part 260
Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

310.2 To meet the requirements of a USDC/NOAA Approved Establishment, processors 

of fish and fishery products may participate in one of two USDC/NOAA Inspection 

Systems:

310.3 USDC/NOAA HACCP Quality Management Program (HACCP QMP);

A Systems Audit based service which requires firms to be subjected to 

unannounced systems audits on a quarterly frequency interval to substantiate 

overall compliance with all pertinent regulations and to meet quality requirements. 

310.4 USDC/NOAA Resident Inspector Program; 

A continuous inspection service whereby USDC Inspection personnel are present 

during all hours of production to fulfill USDA contracts.

311 All subcontractors, suppliers and contractors of salmon products shall develop and 

maintain an AMS approved food defense plan.

311.1 The Quality Assessment (QA) Division shall conduct a food defense audit that shall

include, but is not limited to, a thorough evaluation of the potential contractors’ and 

subcontractors’ food defense plan. Documentation shall support the contractor’s or 

subcontractor’s food defense plan.

312 Subcontractors or suppliers of salmon products are ineligible if they are: 

312.1 currently delivering late on USDA contracts, or USDA-approved subcontracts and late 

delivery is not due to causes beyond their control; 

312.2 not operating in accordance with the applicable FDA regulations and under the USDC 

Seafood Inspection Program, and the current Salmon Control Plan (by year);

312.3 have been suspended or debarred under the provisions of 48 C.F.R. Subpart 9.4.

400 INSTRUCTIONS TO POTENTIAL SALMON FILLET SUPPLIERS

410 An approved technical proposal is required to be eligible to produce salmon fillet 

portions for USDA. Interested suppliers may submit a technical proposal at any time 

during the purchase program. Suppliers should allow 10 working days, from USDA’s

receipt of the technical proposal for notification of evaluation results. A supplier is 

deemed eligible upon notification of approval of the technical proposal by the Standards 

and Specification Division (SSD).

420 Submission of a technical proposal is not binding on USDA. Actual purchases shall

be described in the AMS Master Solicitation and Solicitations.

430 Documentation Requirements

431 Technical Proposal Requirement

431.1 Include a detailed description of the salmon fillet portions offered and each of the 

production steps that are taken to meet or exceed the minimum product requirements 

set forth in the FPPS. (Plan/Do)
Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

431.2 Describe all the quality assurance methods used to verify conformance to all 

requirements. This shall include the monitoring and measurements taken during the 

process to verify conformance with each requirement. All measurement results shall

be recorded and made available to AMS. (Check)

431.3 Identify all corrective actions to be taken if deviations from contractual and FPPS 

requirements occur during production, and all preventative actions to be taken to 

preclude a reoccurrence. (Act)

431.4 The technical proposal shall follow the format as shown in Exhibit B. Technical 

proposals should be brief and concise.

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

template:

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

and

431.5.2 List of attachments and forms provided with the technical proposal with the applicable 

document name and reference number.

432 The SSD shall review each technical proposal to determine if it is adequate and shall 

notify the supplier of the status and their eligibility to bid.

500 INSTRUCTIONS FOR SUBMISSION OF SALMON FILLET TECHNICAL 

PROPOSAL

510 The following procedures establish the acceptable minimum requirements for 

the format and content of the technical proposal:

510.1 The Government has provided a technical proposal format to be used in preparing the 

technical proposal (see Exhibit B). The supplier shall submit the technical proposal as

an email file attachment to AMS (TechnicalApprovals@usda.gov and

Steve.Whisenant@ams.usda.gov). The technical proposal shall be saved in a nonportable document file format (not PDF; e.g., Microsoft Word). The technical proposal

shall be submitted in its entirety. If the file size of the technical proposal is too large to

send in a single email, it may be divided and sent in multiple emails (i.e., Part 1, Part 2, 

Part 3, etc.). The collection of attachments and appendices may be submitted as a

separate document as well.

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

510.3 While it is not the desire of the Government to penalize a supplier for non-compliance 

with formatting instructions, technical evaluators may have difficulty evaluating the 

technical proposal to the fullest extent possible if the proposal is not presented in the 

proper format. Technical evaluators shall not be required to search other subsections 

or sections of the supplier’s technical proposal for information requested in the 

evaluation.

520 Technical Proposal Revisions
Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

521 Changes to a supplier’s approved technical proposal may be submitted at any time or at 

the request of the SSD. All technical proposal revisions shall meet the following criteria:

521.1 Any changes to a technical proposal made by the supplier after its initial submittal 

shall be accomplished by submitting an entire technical proposal. A cover letter shall

be submitted with the changes identified and an explanation of the need for the 

change. The supplier shall include the revision date and the appropriate page 

number(s).

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

strikeouts.

600 ASSESSMENT BY THE QUALITY ASSESSMENT (QA) DIVISION

610 Once a supplier is notified by the SSD that the technical proposal meets the 

applicable criteria, the QA Division shall contact the supplier to set up a pre-award 

onsite capability assessment audit of the facility’s processes, food defense plan, and 

quality control program used to produce the product(s) to determine the supplier’s 

ability to meet contractual requirements.

620 Pre-Award Onsite Capability Assessment Audit

621 Food Defense Assessment

621.1 The QA Division shall conduct a food defense audit that shall include, but is not 

limited to, a thorough evaluation of the potential supplier’s food defense plan. 

Documentation shall support the supplier’s food defense plan. If the report 

demonstrates that the food defense plan is inadequate, the supplier shall be notified 

by the SSD that it is ineligible to bid. The supplier shall have an opportunity to correct 

identified deficiencies, modify its food defense plan and contact the QA Division. 

Eligibility shall depend on whether the modifications demonstrate compliance with its 

food defense plan.

622 Documentation shall support:

622.1 the production of salmon fillet portions that complies with the applicable FPPS and 

the potential supplier’s approved technical proposal, and

622.2 the supplier’s food defense plan. In addition, the audit shall consist of the review of 

records related to purchasing, receiving, production, quality control, inventory and 

shipping records, and interviews with management and production personnel.

623 Upon completion of the onsite capability assessment, the auditor shall provide either 

a verbal or email notification of the audit findings to the SSD to determine (based on 

the audit findings), supplier eligibility to bid. Supplier shall be notified by the SSD and 

the official final report shall be sent once released from the QA Division.
Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

623.1 If the audit findings demonstrate that the process or food defense plan is inadequate, 

the supplier shall be notified by the SSD that it is ineligible to bid. The supplier shall 

have an opportunity to correct identified deficiencies, modify its process, and/or 

technical proposal, and resubmit to SSD for further consideration.

623.2 Eligibility shall depend on whether the modifications demonstrate that:

623.2.1 the process is capable of delivering salmon fillet portions in compliance with the 

FPPS,

623.2.2 the supplier is in compliance with its food defense plan,

623.2.3 a successful QA Division corrective action audit is conducted, and

623.2.4 the supplier complies with other applicable contractual requirements.

630 Post-Award Assessment Audit

631 Eligible suppliers who receive contracts shall have their documented food defense 

plan, technical proposal, and supporting documentation readily available for review by 

the FSCS Division or AMS agents. Records may be maintained on hard copy or 

electronic media. However, records maintained as electronic media shall be made 

available in printed form immediately upon request by the SSD or AMS agents.

632 The QA Division shall conduct an onsite audit of the supplier’s facility(s) and 

processes when production commences for the first contract awarded. Additional 

audits shall be conducted as determined by the SSD, but not less than once per 

month for suppliers with continuous or multiple contracts, or once per contract for 

intermittent suppliers. At the discretion of the SSD, more frequent audits may be 

conducted when audit deficiencies are detected.

640 Post-Award Actions

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

supplier to the Contracting Officer and SSD. The Contracting Officer or SSD shall 

notify the supplier regarding eligibility to continue to participate as a supplier.

642 The supplier shall assure that the delivered product complies with the provisions of 

the FPPS, the applicable assessment by AMS, and the supplier’s technical proposal 

approved by the SSD.

650 The cost of all audit, product monitoring, and certification services performed by the 

AMS agents shall be borne by the supplier. This includes, but is not limited to, audits, 

examinations, supervision, official documentation, and related services.

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

USDA/AMS, LPS Program’s QA Division field office or the Director of the QA

Division, LPS Program, AMS, USDA, Room 3953-S, STOP 0258, 1400

Independence Avenue, SW, Washington, DC 20250-0258, telephone (202) 720-

3271.
Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

600 DOMESTIC ORIGIN CERTIFICATION CLAUSE

610 The supplier shall include the below domestic origin certification clause in its entirety 

in all subcontracts for all salmon products used in fulfilling any contracts awarded 

under this Supplement and Master Solicitation. The burden of proof of compliance is 

on the Contractor. All raw materials shall be shipped in containers labeled as 

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

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

620 Prior to performance on USDA contracts or subcontracts, contractors, and salmon 

subcontractors shall obtain approval of its domestic product program from the USDC.

700 PRODUCT SPECIFICATIONS AND CERTIFICATION SERVICES

710 Canned pink and canned red salmon and salmon fillet portions delivered pursuant to 

this Supplement and the applicable Solicitations shall be packed in the United States 

in accordance with:

710.1 the current FPPS for canned pink salmon, canned red salmon and salmon fillet 

portions.

710.2 the Federal Food and Drug Administration Standard of Identity and Fill of Container 

for Canned Salmon, 21 C.F.R. 161.70;

710.3 the Good Manufacturing Practice regulations (21 C.F.R. Part 117); and 

710.4 additional requirements as prescribed in the applicable Salmon Control Plan (by 

year).

720 Specifications for the canned pink, canned red salmon and salmon fillet portions shall

be set forth in the current FPPS. If documents are amended, appropriate 

amendments shall be referenced.

730 Product shall be produced under the applicable Salmon Control Plan (by year), FDA

regulations and under the USDC Seafood Inspection.

740 Questions concerning charges and the availability of USDC inspectors should be 

discussed with the Western Regional Inspection Office in Seattle, Washington at 

(206) 526-4259.

750 Inquiries concerning inspection should be directed to either:

750.1 Deputy Director

National Seafood Inspection Program

DOC-NOAA-NMFS-F-SI

1315 East-West Highway

Room 10842

Silver Spring, MD 20910

Telephone: (301)713-2355
Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

750.2 Director, Southeast Inspection Branch

National Seafood Inspection Program

DOC- NOAA-NMFS

Koger Building

9721 Executive Center Drive North, Suite 133

St. Petersburg, FL 33702

Telephone: (727)570-5383

750.3 Director, Western Regional Inspection Office

Chief, Western Regional Inspection Office

National Seafood Inspection Program

DOC-NOAA-NMFS

7600 Sand Point Way NE Bldg 32

Seattle, WA 98115

Telephone: (206) 526-4259

800 CERTIFICATE OF CONFORMANCE (COC)

810 In addition to the referenced payment documents required in the Master Solicitation,

please include a copy of the Contractor’s Certificate of Conformance (Exhibit C).

900 ACCEPTANCE AND CERTIFICATION

910 For canned pink and canned red salmon, the USDC Seafood Inspector shall

certify acceptable product and set forth on either: 1) a lot inspection certificate, 

2) a Certificate of inspection, or 3) a Memorandum Report of Inspection and a 

Certificate of Loading, as appropriate, the following:

910.1 Purchase Order Number/Purchase Order Line Item Number;

910.2 Sales Order Number/Sales Order Number Line Item Number;

910.3 Material Number and Material Description;

910.4 Destination of shipment and shipping date;

910.5 Traceability code(s) and the month and year of production or production lot 

number(s) and date each lot was produced along with shipping container and 

primary package code(s) and the code used that provides traceability to 

establishment number, production lot and date;

910.6 Count of shipping containers and total projected net weight of product in each 

lot;

910.7 Count of shipping containers and total projected net weight per delivery unit;

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

applicable;

910.9 Count and projected net weight verified.
Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

920 For salmon fillet portions, the contractor shall perform checkloading examinations at 

the time of shipment and issue a contractor’s certificate to accompany each 

shipment that includes all the following information:

920.1 Purchase Order Number/Purchase Order Line Item Number;

920.2 Sales Order Number/Sales Order Line Item Number;

920.3 Destination of shipment;

920.4 Name of Product and applicable Material Number;

920.5 Shipping Date;

920.6 Production lot number(s) and date each lot was produced along with shipping 

container and primary package code(s) and the code used that provides traceability 

to establishment number, production lot and date.

920.7 Count of shipping containers and total projected net weight in each production lot;

920.8 Count of shipping containers and total projected net weight per delivery unit;

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

applicable;

920.10 Count and projected net weight verified.

920.11 Contractor certification that product conforms with the applicable specification.
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR CANNED 

PINK SALMON

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD)

Room 2628-S, STOP 0258

Phone: (202) 690-3148

Supersedes: FPPS for Canned Pink Salmon December 2016 – 

changes from previous requirements in blue

Effective: June 2021

Approved by DBJ

Date Issued: 05/01/08

Date Revised: 06/25/21

100 ITEM DESCRIPTION

110 Canned Pink Salmon – Twenty-four (24) 14-3⁄4 ounce cans (immediate 

container) per shipping container. 

200 CHECKLIST OF REQUIREMENTS

201 Product shall be produced by facilities operating in accordance with the 

applicable Food and Drug Administrative (FDA) regulations, the U.S. 

Department of Commerce (USDC) Seafood Inspection Program, and the 

current year’s Salmon Control Plan. For information regarding Seafood 

Inspection, see the following web site address: 

https://www.fisheries.noaa.gov/topic/seafood-commerce-certification

210 FISH FLESH / PRODUCT CHARACTERISTICS

211 Domestic Origin of Fish Flesh - Only pink salmon produced in the United 

States shall be used. United States produced pink salmon shall be 

manufactured from pink salmon landed by American flagged vessels, and be 

completely processed in the United States, its territories, possessions, Puerto 

Rico, or the Trust Territories of the Pacific Islands and shall be of the 

following specie and style:

211.1 Specie - Oncorhynchus gorbuscha (pink).

211.2 Style – Regular (skin and bones included).

212 Product Characteristics 

212.1 Color shall be pink to buff.

212.2 Texture shall be moderately firm to slightly soft.

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A 
Approved by DBJ 

Date Issued: 05/01/08

Date Revised: 06/25/21 2 

212.3 Color of oil shall be pink to light yellow.

213 Sodium content shall not exceed 270 mg / 63 g basis. 

214 Objectionable Materials – In accordance with 21 CFR 161.170(a)(3), the 

contractor shall assure that the salmon product is processed from fish 

prepared by removing the head, gills, and tail, and the viscera, blood, fins, 

and damaged or discolored flesh to the greatest extent practicable in 

accordance with good manufacturing practice. Product accept/reject criteria 

shall be in accordance with 50 CFR 260.61.

220 PREPARATION FOR DELIVERY

221 Cans and Cases - Individual cans of salmon shall have a net weight of 14-3⁄4 

ounces. Twenty-four (24) cans shall be unitized to a net weight of 22-1⁄8

pounds.

222 All cans shall be unitized into cases by packing into new fiberboard shipping 

containers, placing on fiberboard trays with plastic shrink wrap or plastic 

shrink wrap only. Only one size and style of unitized cases may be offered in 

an individual delivery unit. 

223 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 principal display panel to facilitate certification examinations.

224 Labeling – Both immediate and shipping containers shall be labeled to include 

all information required by USDC regulations and the following AMS 

requirements:

224.1 Cans – All cans shall bear a code that is traceable to production 

establishment, production lot and date and back to the source of the 

harvested salmon to ensure compliance with domestic origin requirements. 

224.1.1 All cans of Kosher Pink Salmon shall be produced and packed in a Kosher 

certified facility and must carry one of the following Kosher symbols:

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A 
Approved by DBJ 

Date Issued: 05/01/08

Date Revised: 06/25/21 3 

224.1.1.1 

http://oukosher.org/ http://www.star-k.org/ 

http://www.ok.org/ 

http://www.kof-k.org/ http://www.crcweb.org/

 

 

https://trianglek.org/

224.1.2 Product name. 

224.1.3 Manufacturer name and address.

224.1.4 Ingredient declaration (including single ingredient products). 

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

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

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

wheat; Contains ______.

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

224.1.7 Labels must be contractor’s own retail (i.e. commercially available, off-theshelf) label. Products offered in consumer and individual serving sizes shall 

include 2 colors other than black and white (exclusive of package color). 

Distributor’s labels shall not be used.

224.2 Shipping Containers1/ – Commercially marked shipping containers shall

include the following information:

224.2.1 Purchase order number.

224.2.2 A traceability code that identifies the processing establishment, production 

date and production lot.

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

(optional).

1/The information in Section 224.2 may be printed directly on the shipping container or printed on labels applied to 

the shipping container.

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A 
Approved by DBJ 

Date Issued: 05/01/08

Date Revised: 06/25/21 4 

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

for each of the items.

Item Material Number 

Canned Pink Salmon 110563

Canned Pink Salmon - Kosher 110580

224.2.5 Ingredient declaration (including single ingredient products).

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

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

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

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

224.2.7 All shipping containers of Kosher Pink Salmon shall include the registered

Kosher certification symbol of the certification agent. 

230 DELIVERED PRODUCT

231 Delivery Unit - Each delivery unit shall consist of 1,520 cases with a net 

weight of 33,630 pounds. 

232 Sealing - All products shall be delivered to AMS destinations under seal. 

Seals shall be serially numbered, barrier-type and meet the American Society 

for Testing and Materials (ASTM) standards (F-1157-04) and/or the 

International Organization for Standards (ISO) 17712-2013. Seals shall be 

1⁄8th-inch diameter cable, high-security bolt, or equivalent.

300 ACCEPTANCE AND CERTIFICATION

310 The USDC Seafood Inspector shall certify acceptable product and set forth on 

either: 1) a lot inspection certificate, 2) a Certificate of inspection, or 3) a 

Memorandum Report of Inspection and a Certificate of Loading, as 

appropriate, the following:

311 Purchase Order Number/Purchase Order Line Item Number;

312 Sales Order Number/Sales Order Number Line Item Number;

313 Destination of shipment and shipping date; 

314 Material Number and Material Description;

315 Can (traceability) code(s) and the month and year of production;

316 Count of shipping containers and total projected net weight of product in each 

lot;

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A 
Approved by DBJ 

Date Issued: 05/01/08

Date Revised: 06/25/21 5 

317 Count of shipping containers and total projected net weight per delivery unit;

318 Identity of car or truck (car numbers and letters, seals, truck license, etc.); 

319 Count and projected net weight verified. 

400 PRODUCT ASSURANCE

401 All processors and processing facilities used to fulfill USDA contracts shall be 

a USDC/National Oceanic and Atmospheric Administration (NOAA) Seafood 

Inspection (SI) Approved Establishment. NOAA SI Approved Establishments 

must meet all pertinent Federal requirements applicable to processing fish 

and fishery products. NOAA SI Approved Establishments must comply with 

the following regulatory requirements that are applicable to the firm:

401.1 21 CFR Part 101 - Labeling

21 CFR Part 110

21 CFR Part 117 Subparts A, B and F

21 CFR Part 123

NOAA SI Approved Establishments Requirements

 50 CFR Part 260

401.2 To meet the requirements of a USDC/NOAA Approved Establishment, 

processors of fish and fishery products may participate in one of two

USDC/NOAA Inspection Systems:

401.3 USDC/NOAA HACCP Quality Management Program (HACCP QMP);

A Systems Audit based service which requires firms to be subjected to 

unannounced systems audits on a quarterly frequency interval to substantiate 

overall compliance with all pertinent regulations and to meet quality 

requirements. 

401.4 USDC/NOAA Resident Inspector Program; 

A continuous inspection service whereby USDC Inspection personnel are 

present during all hours of production to fulfill USDA contracts. 

410 WARRANTY AND COMPLAINT RESOLUTION

411 Warranty – The contractor shall guarantee that the product complies with all 

 specification requirements, production plan declarations, and provisions set 

 forth in the Master Solicitation and Supplement. 

412 Complaint Resolution – Customer complaint resolution procedures shall be 

developed by the contractor. These procedures shall include: a point of 

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

replacement or monetary compensation. The procedures shall be used to 

resolve product complaints from recipient agencies or AMS.

420 NON-CONFORMING PRODUCT

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A 
Approved by DBJ 

Date Issued: 05/01/08

Date Revised: 06/25/21 6 

421 The contractor shall have documented procedures that assure nonconforming product identification, segregation, and disposition in order to 

prevent misuse and that nonconforming product is not delivered to USDA. 

The plan shall address 1) control and segregation of non-conforming product, 

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

product, including vendor documentation of final disposition (e.g., diverted to 

commercial production, cooked or destroyed).

 

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A 
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR CANNED 

RED SALMON

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD)

Room 2628-S, STOP 0258

Phone: (202) 690-3148

Supersedes: FPPS for Canned Red Salmon December 2016 – 

changes from previous requirements in blue

Effective: June 2021

Approved by DBJ

Date Issued: 06/23/15

Date Revised: 06/25/21

100 ITEM DESCRIPTION

110 Canned Red Salmon – Twenty-four (24) 7-1⁄2 ounce cans (immediate 

container) per shipping container or twenty-four (24) 14-3⁄4 ounce cans 

(immediate container) per shipping container. 1/ 

200 CHECKLIST OF REQUIREMENTS

201 Product shall be produced by facilities operating in accordance with the 

applicable Food and Drug Administrative (FDA) regulations, the U.S. 

Department of Commerce (USDC) Seafood Inspection Program, and the 

current year’s Salmon Control Plan. For information regarding Seafood 

Inspection, see the following web site address:

https://www.fisheries.noaa.gov/topic/seafood-commerce-certification

210 FISH FLESH / PRODUCT CHARACTERISTICS

211 Domestic Origin of Fish Flesh - Only red salmon produced in the United 

States shall be used. United States produced red salmon shall be 

manufactured from red salmon landed by American flagged vessels, and be 

completely processed in the United States, its territories, possessions, Puerto 

Rico, or the Trust Territories of the Pacific Islands and shall be of the 

following specie and style:

211.1 Specie - Oncorhynchus nerka (sockeye).

211.2 Style – Regular (skin and bones included).

212 Product Characteristics 

212.1 Color shall be deep red to orange red. 

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

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A1 
Approved by DBJ 

Date Issued: 06/23/15

Date Revised: 06/25/21 2 

212.2 Texture shall be moderately firm to slightly soft.

212.3 Color of oil shall be deep red to deep orange. 

213 Sodium content shall not exceed 270 mg / 63 g basis. 

214 Objectionable Materials – In accordance with 21 CFR 161.170(a)(3), the 

contractor shall assure that the salmon product is processed from fish 

prepared by removing the head, gills, and tail, and the viscera, blood, fins, 

and damaged or discolored flesh to the greatest extent practicable in 

accordance with good manufacturing practice. Product accept/reject criteria 

shall be in accordance with 50 CFR 260.61.

220 PREPARATION FOR DELIVERY

221 Cans and Cases - Individual cans of salmon shall have a net weight of 7-1⁄2 

ounces or 14-3⁄4 ounces. Twenty-four (24) cans shall be unitized to a net 

weight of 11-1⁄4 pounds or 22-1⁄8 pounds. 

222 All cans shall be unitized into cases by packing into new fiberboard shipping 

containers, placing on fiberboard trays with plastic shrink wrap or plastic 

shrink wrap only. Only one size and style of unitized cases may be offered in 

an individual delivery unit. 

223 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 principal display panel to facilitate certification examinations.

224 Labeling – Both immediate and shipping containers shall be labeled to include 

all information required by USDC regulations and the following AMS 

requirements:

224.1 Cans – All cans shall bear a code that is traceable to production 

establishment, production lot and date and back to the source of the 

harvested salmon to ensure compliance with domestic origin requirements. 

224.1.1 All cans of Kosher Red Salmon shall be produced and packed in a Kosher 

certified facility and must carry one of the following Kosher symbols: 

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A1 
Approved by DBJ 

Date Issued: 06/23/15

Date Revised: 06/25/21 3 

224.1.1.1 

http://oukosher.org/ http://www.star-k.org/ 

http://www.ok.org/ 

http://www.kof-k.org/ http://www.crcweb.org/

 

 

https://trianglek.org/

224.1.2 Product name. 

224.1.3 Manufacturer name and address.

224.1.4 Ingredient declaration (including single ingredient products). 

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

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

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

wheat; Contains ______.

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

224.1.7 Labels must be contractor’s own retail (i.e. commercially available, off-theshelf) label. Products offered in consumer and individual serving sizes shall 

include 2 colors other than black and white (exclusive of package color). 

Distributor’s labels shall not be used.

224.2 Shipping Containers 2/ – Commercially marked shipping containers shall

include the following information:

224.2.1 Purchase order number.

224.2.2 A traceability code that identifies the processing establishment, production 

date and production lot.

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

(optional).

224.2.4 The appropriate product name and material number listed below for each of 

the items: 

2/The information in Section 224.2 may be printed directly on the shipping container or printed on labels applied to the 

shipping container.

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A1 
Approved by DBJ 

Date Issued: 06/23/15

Date Revised: 06/25/21 4 

224.2.4.1 Canned Red Salmon 7.5-ounce cans Material Number 110652

224.2.4.2 Canned Red Salmon 7.5-ounce cans – Kosher Material Number 110650

224.2.4.3 Canned Red Salmon 14.75-ounce cans Material Number 111440

224.2.5 Ingredient declaration (including single ingredient products).

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

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

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

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

224.2.7 All shipping containers of Kosher Red Salmon shall include the registered 

Kosher certification symbol of the certification agent. 

230 DELIVERED PRODUCT

231 Delivery Unit - Each delivery unit shall consist of 2,800 cases with a net 

weight of 31,500 pounds for the 7-1⁄2 ounce cans or 1,520 cases with a net 

weight of 33,630 pounds for the 14-3⁄4 ounce cans. 

232 Sealing - All products shall be delivered to AMS destinations under seal. 

Seals shall be serially numbered, barrier-type and meet the American Society 

for Testing and Materials (ASTM) standards (F-1157-04) and/or the 

International Organization for Standards (ISO) 17712-2013. Seals shall be

1⁄8th-inch diameter cable, high-security bolt, or equivalent.

300 ACCEPTANCE AND CERTIFICATION

310 The USDC Seafood Inspector shall certify acceptable product and set forth on 

either: 1) a lot inspection certificate, 2) a Certificate of inspection, or 3) a 

Memorandum Report of Inspection and a Certificate of Loading, as 

appropriate, the following:

311 Purchase Order Number/Purchase Order Line Item Number;

312 Sales Order Number/Sales Order Number Line Item Number;

313 Destination of shipment and shipping date; 

314 Material Number and Material Description;

315 Can (traceability) code(s) and the month and year of production;

316 Count of shipping containers and total projected net weight of product in each 

lot;

317 Count of shipping containers and total projected net weight per delivery unit;

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A1 
Approved by DBJ 

Date Issued: 06/23/15

Date Revised: 06/25/21 5 

318 Identity of car or truck (car numbers and letters, seals, truck license, etc.); 

319 Count and projected net weight verified. 

400 PRODUCT ASSURANCE

401 All processors and processing facilities used to fulfill USDA contracts shall be 

a USDC/National Oceanic and Atmospheric Administration (NOAA) Seafood 

Inspection (SI) Approved Establishment. NOAA SI Approved Establishments 

must meet all pertinent Federal requirements applicable to processing fish 

and fishery products. NOAA SI Approved Establishments must comply with 

the following regulatory requirements that are applicable to the firm:

401.1 21 CFR Part 101 - Labeling

21 CFR Part 110

21 CFR Part 117 Subparts A, B and F

21 CFR Part 123

NOAA SI Approved Establishments Requirements

50 CFR Part 260

401.2 To meet the requirements of a USDC/NOAA Approved Establishment, 

processors of fish and fishery products may participate in one of two

USDC/NOAA Inspection Systems:

401.3 USDC/NOAA HACCP Quality Management Program (HACCP QMP);

A Systems Audit based service which requires firms to be subjected to 

unannounced systems audits on a quarterly frequency interval to substantiate 

overall compliance with all pertinent regulations and to meet quality 

requirements. 

401.4 USDC/NOAA Resident Inspector Program; 

A continuous inspection service whereby USDC Inspection personnel are 

present during all hours of production to fulfill USDA contracts. 

410 WARRANTY AND COMPLAINT RESOLUTION

411 Warranty – The contractor shall guarantee that the product complies with all 

 specification requirements, production plan declarations, and provisions set 

 forth in the Master Solicitation and Supplement. 

412 Complaint Resolution – Customer complaint resolution procedures shall be 

developed by the contractor. These procedures shall include: a point of 

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

replacement or monetary compensation. The procedures shall be used to 

resolve product complaints from recipient agencies or AMS.

420 NON-CONFORMING PRODUCT

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A1 
Approved by DBJ 

Date Issued: 06/23/15

Date Revised: 06/25/21 6 

421 The contractor shall have documented procedures that assure nonconforming 

product identification, segregation, and disposition in order to prevent misuse 

and that nonconforming product is not delivered to USDA. The plan shall

address 1) control and segregation of non-conforming product, 2) removal of 

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

vendor documentation of final disposition (e.g., diverted to commercial 

production, cooked or destroyed).

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A1 
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR SALMON

FILLET PORTIONS, FROZEN

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD)

Room 2628-S, STOP 0258

Phone: (202) 690-3148

Supersedes: FPPS SF dated February 2019 – changes from 

previous requirements in blue

Effective: June 2021

Approved by DBJ

Date Issued: 04/28/16 

Date Revised: 06/10/21

100 ITEM DESCRIPTION

110 Salmon Fillet Portions, Skin-On, Practically Boneless, Frozen

110.1 U.S. Grade A

110.1.1 The Frozen Salmon Fillet Portions shall meet the requirements of U.S. Grade 

A as defined in the U.S. Standard for Grades of Fish Fillets.

110.2 Salmon fillet portions shall be derived from wild caught Coho salmon 

(Oncorhynchus kisutch) or Sockeye salmon (Oncorhynchus nerka). The 

contracting officer will designate the species within each purchase solicitation.

120 Portion Weight – The weight for salmon fillet portions shall be 4.0 ounces.

130 Packing – Four individually vacuum packaged fillet portions shall be packed in

a 1-pound primary package. Forty 1-pound primary packages shall be packed 

in a 40-pound (net weight) shipping container.

140 Delivery Unit – Each delivery unit shall consist of 900 shipping containers with 

a net weight of 36,000 pounds.

200 CHECKLIST OF REQUIREMENTS

201 All processing vessels and processing facilities used in fulfilling USDA 

contracts shall be a United States Department of Commerce (USDC) 

Approved Establishment. For information regarding Seafood Inspection, see 

the following web site address: 

https://www.fisheries.noaa.gov/topic/seafood-commerce-certification 

210 MATERIALS

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A2 
Approved by DBJ 

Date Issued: 04/28/16 

Date Revised: 06/10/21 2 

210.1 Contractors’ technical proposal shall 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 - Only wild caught Coho salmon 

(Oncorhynchus kisutch) or Sockeye salmon (Oncorhynchus nerka) produced 

in the United States (U.S.) shall be used. U.S. produced salmon shall be wild 

caught fish harvested in U.S. waters on U.S. flagged fishing vessels and 

processed on U.S. flagged processing vessels or in processing facilities 

based in the U.S. or U.S. Territories. 

211.2 Practically boneless salmon fillet portions shall be processed from either fresh 

salmon fillets; fresh headed and gutted salmon; individually quick frozen (IQF) 

practically boneless salmon fillets; previously frozen bone-in salmon fillets or 

previously frozen headed and gutted salmon. The practically boneless 

salmon fillet portions shall be optionally glazed, individually vacuum packed, 

and stored in commercial freezer at 0°F or below. Portions processed from 

frozen salmon fillets shall remain frozen, then individually vacuum packed.

211.3 The frozen raw material used to process practically boneless salmon portions 

shall have been stored at temperatures of 0°F or below for no more than 12 

months.

211.4 U.S. Grade A – United States Standards for Grades of Fish Fillets, Part 263, 

Subpart A. The frozen salmon fillet portions shall be graded in accordance 

with National Oceanic and Atmospheric Administration (NOAA) Seafood 

Inspection Manual, Part 5, Chapter 1, General Fillets.

211.5 Fillet portions – The practically boneless salmon fillet portions shall be graded 

in accordance with the U.S. Grade A requirements as specified in the U.S. 

Standard for Grades of General Fish Fillets. 

211.6 Objectionable Materials – The contractor shall identify and develop a strategy 

and have a written quality plan that shall meet the requirements of the U.S. 

Standard for Grades of Fish Fillets and the USDA Federal Purchase Program 

Specification.

211.7 Salmon injected with added ingredients is prohibited.

211.8 The tail end fillet portions shall not exceed 15% of the total fillet portions in the 

lot. 

212 FINISHED PRODUCT REQUIREMENTS

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A2 
Approved by DBJ 

Date Issued: 04/28/16 

Date Revised: 06/10/21 3 

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

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

specification limits of 4.5 and 3.5 ounces, respectively. Compliance will be 

determined using the acceptance number associated with the corresponding 

sample size for the lot using the acceptance number in the 50 CFR Sampling 

Plan. The contractors’ technical proposal shall describe the quality assurance 

steps taken to ensure this requirement is met.

212.2 Individual fillet portions shall be vacuum packaged.

213 PREPARATION/COOKING METHODS

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

declared and appear on the individual bags (primary packages).

214 METAL DETECTION

214.1 Metal Detection - All product shall be free of metal contaminants. Detection 

of stainless steel, ferrous, and non-ferrous (e.g., lead, copper, and aluminum) 

metals is required. The contractor's technical proposal shall identify and 

describe the equipment, location, detection procedure, sensitivity levels, 

frequency of equipment validation, and corrective action procedures. 

215 STATE OF REFRIGERATION

215.1 Salmon fillet portions processed from chilled (not previously frozen) salmon 

fillets or chilled headed and gutted fish shall be subjected to a freezing 

process and then stored at 00F or below immediately after processing. 

Salmon fillet portions processed from individually quick frozen (IQF) 

practically boneless salmon fillets shall remain frozen during processing and 

then stored at 00F or below immediately after processing. 

Salmon fillet portions processed from previously frozen bone-in fillets or 

previously frozen head and gutted salmon shall be subjected to a re-freezing 

process and then stored at 00F or below immediately after processing. 

215.2 Salmon fillet portions shall be stored, shipped, and delivered at temperatures 

that do not exceed 0oF.

220 PREPARATION FOR DELIVERY

221 PACKAGING AND PACKING

221.1 Packaging – The 1-pound primary packages shall be closed by heat seal, 

may be commercially marked and may be re-sealable. All primary packages 

shall function as a tamper evidence indicator to provide added assurance of 

product integrity through the method of sealing or closure.

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A2 
Approved by DBJ 

Date Issued: 04/28/16 

Date Revised: 06/10/21 4 

221.2 Packing –Forty 1-pound primary packages shall be packed in a 40-pound (net 

weight) shipping container.

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 primary package and 

shipping container may be offered in an individual shipping unit.

222 LABELING

222.1 Processor shall meet all labeling laws. Both primary and shipping containers 

shall be labeled to include all information required by USDC regulations, be 

illustrated in the contractor’s technical proposal and contain the required 

information listed below. Both the primary package and shipping container 

labels must be submitted to USDC for approval using the NOAA Form 89-819 

along with the approved USDA Federal Purchase Program Specification. 

222.2 Primary package – The following information shall be on each bag:

222.2.1 Product name.

222.2.2 Manufacturer name and address.

222.2.3 Ingredient declaration.

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

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

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

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

222.2.5 A traceability code that includes information regarding production 

establishment, production date(s), production code(s) and production lot.

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

222.2.7 Cooking Instructions.

222.2.8 Safe handling instructions.

222.2.9 Labels must be contractor’s own retail (i.e. commercially available, off-theshelf) label. Products offered in consumer and individual serving sizes shall 

include 2 colors other than black and white (exclusive of package color). 

Distributor’s labels shall not be used.

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

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A2 
Approved by DBJ 

Date Issued: 04/28/16 

Date Revised: 06/10/21 5 

222.3.1 USDA Shield – The Shield shall be at least 2 inches high and shall appear on 

top or on the principal display panel of each shipping container or on a label 

affixed to the shipping container.

222.3.2 The applicable purchase order number.

222.3.3 A traceability code that includes information regarding production

establishment, production date(s), production code(s) and production lot.

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

(optional).

222.3.5 Handling, preparation and cooking instructions (optional).

222.3.6 USDC Inspection Mark and Grade – The Processed Under Federal 

Inspection “PUFI” mark along with the Grade A Shield.

222.3.7 Material Number – 110750. 

222.3.8 Product name – Salmon Fillet Portions, 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 and/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 principal display panel to facilitate certification examinations. 

230 PRODUCT ASSURANCE

231 QUALITY ASSURANCE

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A2 
Approved by DBJ 

Date Issued: 04/28/16 

Date Revised: 06/10/21 6 

231.1 All processors and processing facilities used to fulfill USDA contracts shall be 

a USDC/National Oceanic and Atmospheric Administration (NOAA) Seafood 

Inspection (SI) Approved Establishment. NOAA SI Approved Establishments 

must meet all pertinent Federal requirements applicable to processing fish 

and fishery products. NOAA SI Approved Establishments must comply with 

the following regulatory requirements that are applicable to the firm:

231.2 21 CFR Part 101 - Labeling

21 CFR Part 110

21 CFR Part 117 Subparts A, B and F

21 CFR Part 123

NOAA SI Approved Establishments Requirements

50 CFR Part 260

231.3 To meet the requirements of a USDC/NOAA Approved Establishment, 

processors of fish and fishery products may participate in one of two

USDC/NOAA Inspection Systems:

231.4 USDC/NOAA HACCP Quality Management Program (HACCP QMP); 

A Systems Audit based service which requires firms to be subjected to 

announced and unannounced systems audits on a quarterly frequency 

interval to substantiate overall compliance with all pertinent regulations and to

meet quality requirements. 

231.5 USDC/NOAA Resident Inspector (RI) Program; 

A continuous inspection service whereby USDC Inspection personnel are 

present during all hours of production to fulfill USDA contracts.

232 DELIVERED PRODUCT

232.1 Delivery Unit - Each delivery unit shall consist of 900 shipping containers with 

a net weight of 36,000 pounds. 

232.2 Sealing – All products shall be delivered to AMS assigned destinations under 

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

seals that meet the American Society for Testing and Materials Standard 

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

17712-2013 as required under this Supplement. Seals shall be >1⁄8 inch 

diameter cable, high-security bolt, or equivalent.

233 WARRANTY AND COMPLAINT RESOLUTION

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

contractual requirements.

233.2 Complaint Resolution – Customer complaint resolution procedures shall be 

developed by the contractor. The contractor’s technical proposal shall 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.

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A2 
Approved by DBJ 

Date Issued: 04/28/16 

Date Revised: 06/10/21 7 

240 NON-CONFORMING PRODUCT

241.1 The contractor shall include a plan and supporting documentation to assure 

that non-conforming product is not delivered under USDA contracts. The plan 

shall address 1) control and segregation of non-conforming product, 2) 

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

product, including vendor documentation of final disposition (e.g., diverted to 

commercial production, cooked or destroyed).

250 CONTRACTOR CHECKLOADING

251 Contractor shall perform checkloading examinations at the time of shipment 

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

all the following information:

251.1 Purchase Order Number/Purchase Order Line Item Number;

251.2 Sales Order Number/Sales Order Line Item Number;

251.3 Destination of shipment;

251.4 Name of Product and applicable Material Number;

251.5 Shipping Date;

251.6 Production lot number(s) and date each lot was produced along with shipping

container and primary package code(s) and the code used that provides 

traceability to establishment number, production lot and date. 

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

lot;

251.8 Count of shipping containers and total projected net weight per delivery unit;

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

applicable;

251.10 Count and projected net weight verified.

251.11 Contractor certification that product conforms with the applicable specification 

(FPPS-SF-2021)

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT A2 
Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT B

Cover Page:

Company Name

Company Address

Contact Person, including title, phone number, including emergency contact information, email address (shall be authorized to represent the company).

Technical Proposal for: Supplement 507 and FPPS Salmon Fillet Portions

Table of Contents (all pages and attachments shall be numbered and identified – all 

attachments shall be identified and referenced in the Technical Proposal).

The technical proposal should document a quality control program that includes procedures, 

records, forms, pictures, etc., which demonstrates conformance with the following 

checklist of requirements:

100 ITEM DESCRIPTION

200 CHECKLIST OF REQUIREMENTS

210 MATERIALS

211 FISH FLESH

211.1 Domestic Origin of Fish Flesh

211.2 Raw materials

211.3 Previously frozen raw materials

211.4 Flesh Characteristics

211.5 Fillet portions

211.6 Objectionable Materials

211.7 Added ingredients

211.8 Tails
Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT B

212 FINISHED PRODUCT REQUIREMENTS

212.1 Portion Weight

212.2 Vacuum packaging

213 PREPARATION/COOKING METHODS

213.1 Cooking instructions

214 METAL DETECTION

214.1 Metal detection description

215 STATE OF REFRIGERATION

220 PREPARATION FOR DELIVERY

221 PACKAGING AND PACKING

221.1 Packaging

221.2 Packing

221.3 Shipping Container

221.4 Style and Size of Container

222 LABELING

223 PALLETIZED UNIT LOADS

223.1 Pallets and shrink wrap

230 PRODUCT ASSURANCE

231 QUALITY ASSURANCE
Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT B

231.1 FDA/USDC Seafood Inspection Program

232 DELIVERED PRODUCT

232.1 Delivery Unit

232.2 Sealing

233 WARRANTY AND COMPLAINT RESOLUTION

233.1 Warranty

233.2 Complaint Resolution

240 NON-CONFORMING PRODUCT

250 CONTRACTOR CHECKLOADING

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

document name and reference number.
Approved by DBJ

Date Issued: 06/10/11

Date Revised: 06/25/21

SUPPLEMENT 507 TO AMS MASTER SOLICITATION EXHIBIT C

UNITED STATES DEPARTMENT OF AGRICULTURE 

AGRICULTURAL MARKETING SERVICE 

LIVESTOCK AND POULTRY PROGRAM

CERTIFICATE OF CONFORMANCEFOR

THE PROCUREMENT OF SALMON PRODUCTS

CERTIFICATE OF CONFORMANCE

I certify the following:

(1) On [delivery date(s)], [Contractor’s name] furnished the (insert the appropriate commodity 

description) called for by Purchase Order Number ___________via [Carrier] under Sales 

Order Number/Item number(s):

(2) The (insert the appropriate material name) is of the quality specified and conforms in all 

respects with the purchase order requirements.

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

attached acceptance document.

(4) Contractor assures all salmon products used in fulfilling this contract was produced in the 

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

Date:

Signature:

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

Title: