Commodity 1400 Independence Avenue, SW. EXHIBIT A DA

Procurement Room 3452‐S, STOP 0256 PAGE 1 OF 1

Branch Washington, DC 20250‐0256

CHECKLIST AND REFERENCES TO APPLICABLE BID AND CONTRACT PROVISI

SUPPLEMENT 507 TO AMS MASTER SOLICITATION, FOR CANNED SALMON PROD

PRODUCT DESCRIPTIONS (SECTION 1. A. (GENERAL) BID/CONTRACT PROVISIO

Product/ 

Commodity 

Box Code 

Specifications 

Listed in Priority 

Order 

Commodity 

Purchase Code Packaging and Packing 

Minimum Offer 

Unit 

Size/Shipping 

Unit Tolerance Section. Delivery Period 

Canned Pink Salmon 100198

Item Description and Checklist of Requirements for Canned Pink Salmon (IDCR), Effective July 

2011

100198 24/14.75 oz cans are 

packed per shipping container 

1600 cases/35,4000 pounds 

NONE First Half/Last Half of 

month delivery period. 

Full 
ITEM DESCRIPTION AND 

CHECKLIST OF REQUIREMENTS 

(IOCR) FOR CANNED PINK SALMON 

I. ITEM DESCRIPTION 

APPROVED 

Contracting Officer Technical Representative (COTR) 

Livestock and Seed Program, Standardization Division 

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

Effective: March 2012 

Canned Pink Salmon- Twenty four (24) 14.75 ounce cans per case. 

II. CHECKLIST OF REQUIREMENTS 

Product will 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: 

http://www.seafood.nmfs.noaa.gov/. 

A. FISH FLESH I PRODUCT CHARACTERISTICS 

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

States will be used. United States produced pink salmon must 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: 

a. Specie - Oncorhynchus gorbuscha (pink). 

b. Style - Regular (skin and bones included). 

2. Product Characteristics 

a. Color shall be pink to buff. 

b. Texture shall be moderately firm to slightly soft. 

c. Color of oil will be pink to light yellow. 

Approved by___1!l_fC!MEO 

Date Issued: 05/01/08 

Date Revised: 03/20/12 

AMENDMENT 1 TO SUPPLEMENT 507 TO AMS MASTER SOLICITATION ATTACHMENT I 
d. Sodium content shall not exceed 270 mg/63 g serving as declared on the 

Nutrition Facts panel on the can label. 

e. Objectionable Materials- In accordance with 21 CFR 161.170(a)(3), the 

contractor must assure that the salmon product is processed from fish 

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

damaged or discolored flesh to the greatest extent practicable in 

accordance with good manufacturing practice. Product accepUreject 

criteria will be in accordance with 50 CFR Part 260.61. 

B. PREPARATION FOR DELIVERY 

1. Cans and Cases- Individual cans of salmon will have a net weight of 14.75 

ounces. Twenty-four (24) cans will be unitized to a net weight of 22.125 

pounds. 

2. All cans will 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. 

3. Palletization -All cases shall be stacked on new or well-maintained pallets and 

palletized with shrink wrap plastic. 

4. Labeling -Both immediate and shipping containers will be labeled to include 

all information required by USDC regulations and the following AMS 

requirements: 

a. Cans (immediate container) -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. 

b. Shipping Containers*- Commercially marked shipping containers will 

include the following information: 

1) Purchase order number. 

2) A traceability code that identifies the processing establishment, 

production date, and production lot. 

3) Nutrition facts panel based on requirements in 21 CFR 101 .9 Nutrition 

Labeling of Food. 

Approved by ~{0- MEO 

Date Issued: 05/01/08 

Date Revised: 03/20/12 2 

AMENDMENT 1 TO SUPPLEMENT 507 TO AMS MASTER SOLICITATION ATTACHMENT I 
4) Product name- Canned Pink Salmon. 

5) Material number- 100198. 

6) Ingredient declaration (including single ingredient products). 

7) 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 __ _ 

*The information in B.4.b.1-7 may be printed directly on the shipping 

container or printed on stickers applied to the shipping container. 

C. DELIVERED PRODUCT 

1. Delivery Unit - Each delivery unit will consist of 1 ,600 cases with a net weight 

of 35,400 pounds. 

2. Sealing -All products must be delivered to AMS destinations under seal with 

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

meet the American Society for Testing and materials Standard F 1157-04. 

D. QUALITY ASSURANCE 

All canned pink salmon will be produced under the National Marine Fisheries 

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

(IQA), HACCP Quality Management Program (HACCP-QMP), or Resident 

Inspector Program. 

E. WARRANTY AND COMPLAINT RESOLUTION 

1. Warranty- The contractor will guarantee that the product complies with all 

specification requirements and provisions set forth in the program 

Supplement. 

2. Complaint Resolution - Customer complaint resolution procedures will be 

developed by the contractor. These procedures will include a point of contact, 

investigation steps, intent to cooperate withAMS, and product replacement or 

monetary compensation. The procedures will be used to resolve product 

complaints from recipient agencies or AMS. 

Approved b((/1[_ 0 MEO 

Date Issued: 05/01/08 

Date Revised: 03/20/12 3 

AMENDMENT 1 TO SUPPLEMENT 507 TO AMS MASTER SOLICITATION ATTACHMENT I 
F. ACCEPTANCE AND CERTIFICATION 

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, as appropriate, containing the following: 

1. Purchase Order Number. 

2. Sales Order Number. 

3. Material Number and Material Description. 

4. Can (traceability) code(s) and the month and year of production. 

5. Count of cases and total projected net weight of product in each lot. 

6. Total projected net weight per delivery unit. 

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

8. A statement that "Product conforms with the Item Description and Checklist of 

Requirements (IOCR) for Canned Pink Salmon and projected net weights 

certified." 

Approved by 1/1£0 MEO 

Date Issued: 05/01/08 

Date Revised: 03/20/12 4 

AMENDMENT 1 TO SUPPLEMENT 507 TO AMS MASTER SOLICITATION ATTACHMENT I