1400 Independence Avenue, SW

Room 3932-S, STOP 0256

Washington, DC 20250-0201

SUPPLEMENT 211 TO AMS MASTER SOLICITATION June 2012

PURCHASE OF FROZEN BEEF PRODUCTS

FOR DISTRIBUTION TO CHILD NUTRITION AND

OTHER FEDERAL FOOD AND NUTRITION PROGRAMS

This document provides additional USDA requirements and specifications for the purchase of ground 

beef items described in the attached CHECKLIST AND REFERENCES TO APPLICABLE BID AND 

CONTRACT PROVISIONS (Exhibit A). In addition to product descriptions, this exhibit also provides 

information on the Technical Requirements Schedule (TRS)-GB-2012, Ground Beef Items, Frozen, 

dated May 2012 (Attachment I).

I. INSTRUCTIONS TO POTENTIAL BIDDERS

A. The ground beef items will be purchased on a competitive bid basis from suppliers who have met 

the requirements described in Section I.B. Interested suppliers may submit a technical proposal at 

any time during this purchase program. Suppliers should allow 10 working days from receipt of

the technical proposal by USDA for notification of the results of the evaluation of the technical 

proposal from the Contracting Officer’s Technical Representative (COTR). A supplier is deemed

eligible to bid after notification by the COTR.

Submission of a technical proposal is not binding on USDA. Actual purchases will be on a 

competitive bid basis as described in the Master Solicitation, this Supplement, and separately 

issued solicitation.

B. Documentation and Assessment Requirements 

To become an eligible supplier, the following must be submitted electronically to the

Standardization Division, Livestock and Seed Program, Agricultural Marketing Service, U.S. 

Department of Agriculture, for evaluation and approval prior to bidding:

1. Technical Proposal Requirement:

a. Include a detailed description of the beef item offered and each of the production 

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

in the applicable specification. (Plan/Do)

b. Describe all 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. All measurement results 

shall be recorded and made available to AMS. (Check)

c. 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. (Act)
SUPPLEMENT 211 TO AMS MASTER SOLICITATION 2

d. The technical proposal shall follow the format as describe in Section III.

Technical Proposal format. Offeror’s proposal should be brief and concise.

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

template:

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.

f. The technical proposal should be written in the following format:

1) Plan and Do - A description of the planning and production steps taken to meet each 

requirement.

2) Check - Describes all the quality assurance methods that will be used to verify 

conformances to each requirement. This will include the monitoring and measurement 

taken during the process (all measurements results shall be recorded and made 

available to AMS upon request).

3) Act - Identifies all corrective actions to be taken if deviations from contractual and 

specification requirements occur during production and all preventative actions taken to 

preclude reoccurrences.

The COTR will review each technical proposal to determine if the proposal is adequate and

will notify the supplier of the status of their technical proposal. See Section III for instructions 

for submission of technical proposals. 

Once a supplier is notified by the COTR that the technical proposal meets the applicable 

criteria, the Grading and Verification Division (GVD) will contact the supplier to set up a preaward onsite capability assessment.

2. Assessment by the GVD

After the technical proposal(s) are evaluated and approved, a GVD auditor will perform 

an onsite assessment of the facility(s), processes, food security plan, and quality control 

program used to produce the product(s) to determine the supplier’s ability to meet 

contractual requirements. The following assessments will apply:

a. Pre-Award Onsite Capability Assessment

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

thorough evaluation of the potential contractors’ and subcontractors’ facility(s), 

processes, food security plan, quality control program, equipment, procedures, and 

the appropriate documents and forms used during the production of the beef item. 

Documentation must support: 1) the production of the beef item that complies with 

the applicable specification and the potential contractor’s approved technical 

proposal, and 2) the contractor’s or subcontractor’s food security plan. In addition, 

the audit will consist of the review of records related to purchasing, receiving, 

production, quality control, inventory and shipping records, and interviews with 

management and production personnel.
SUPPLEMENT 211 TO AMS MASTER SOLICITATION 3

Upon completion of the onsite capability assessment, the auditor will provide a 

report to the Contracting Officer for final review. After the supplier has 

satisfactorily completed the pre-award onsite capability assessment, the supplier 

will receive written notification from the Contracting Officer of their eligibility to 

bid. 

If the report demonstrates that the process or food security plan is inadequate, the 

applicant will be notified by the Contracting Officer that they are ineligible to bid. 

The applicant will have an opportunity to correct identified deficiencies, modify 

their process, food security plan, and/or technical proposal, and resubmit for further 

consideration. Eligibility will depend on whether the modifications demonstrate 

that: 1) the process is capable of delivering frozen beef products in compliance with 

the applicable specification, 2) they are in compliance with their food security plan, 

3) includes the applicable assessment by USDA, and 4) they comply with other 

applicable contractual requirements.

b. Post-Award Assessment

Eligible suppliers who receive contracts must have their documented food security 

plan, technical proposals, and supporting documentation readily available for 

review by the COTR or 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.

The GVD will conduct an onsite audit of the contractor’s and 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.

c. Post-Award Actions

Any deviation from contractual requirements will be immediately reported by the 

contractor to the Contracting Officer and COTR. The Contracting Officer or 

COTR will notify the contractor regarding eligibility to continue to participate as a 

contractor.

Contractor will assure that the delivered product complies with the provisions of 

the applicable specification, the applicable assessment by USDA, and the 

contractor’s technical proposal approved by the COTR.

Once a supplier is eligible to bid, the supplier must follow instructions stated in the AMS 

Master Solicitation.
SUPPLEMENT 211 TO AMS MASTER SOLICITATION 4

C. Animal Welfare Requirements

All contractors and subcontractors must meet the animal handling and welfare requirements set 

forth in Attachment II- Technical Requirements Schedule - Animal Handling and Welfare 2010 

(TRS-AHW-2010), effective May 2010. 

D. Responsibility/Eligibility

Facilities used in fulfilling USDA contracts must be operating under the provisions of the Federal 

Meat Inspection Act (FMIA), 21 U.S.C. 601 et seq., and the regulations issued thereunder. 

Subcontractors or suppliers of beef are: (1) ineligible if they are currently delivering late on 

USDA contracts, or USDA-approved subcontracts and late delivery is not due to causes beyond 

their control; and (2) nonresponsible if they are not operating under the provisions of the Federal 

Meat Inspection Act or have been suspended or debarred under the provisions of 48 C.F.R. 

Subpart 9.4

E. Past Performance

1. Contractor Monitoring Program Requirements

Contractors’ performance on contracts awarded by the Department of Agriculture (USDA) will 

be evaluated on a 30 consecutive day (rolling) cycle. The evaluation will consist of nonconformances (NC) identified by the GVD agent, or customer complaints identified through 

the Food and Nutrition Service (FNS) complaint system. The NC’s will be categorized as 

critical, major, or minor based on their impact on the quality, safety, or value of the involved 

product. 

The accumulation of at least two critical NC’s, one critical/two major NC’s, three major NC’s,

or a total of five NC’s in any combination, (i.e., critical, major, or minor) within the 30-day 

cycle will result in the Contractor being ruled ineligible by the COTR to submit offers for 

consideration, and must immediately cease production on any current USDA contracts. 

To regain eligible status, the Contractor must submit appropriate corrective and preventative 

measures to the Agricultural Marketing Service (AMS) COTR for evaluation and the measures 

must be verified by AMS as effective. The COTR will notify the contractor when eligibility 

has been reinstated to submit offers and begin or resume production on current contracts. The 

microbial and fat content test results will be analyzed separately under statistical process 

controls. 

The criteria for the three categories of non-conformances are as follows:

a. Critical

Production NC – a complete breakdown of the production process has occurred. It is 

apparent that the company cannot produce product that complies with contract 

requirements. 

Consumer complaints – product that does not meet specification requirements and is not 

useable to the end recipient or is a food safety risk.
SUPPLEMENT 211 TO AMS MASTER SOLICITATION 5

b. Major 

Production NC – major deviation from the production process has occurred that 

significantly impacts the quality or performance of the product. It is questionable if the 

company can consistently produce product that complies with contract requirements.

Consumer complaints – product that does not meet the quality standards of the 

specifications and affects the use of the product by the end recipient. The product does not 

pose a food safety risk.

c. Minor 

Production NC – minor deviation from the production process has occurred that 

minimally impacts the quality or performance of the product. It is likely that the company 

can produce a product that complies with contract requirements.

Consumer complaints – product that does meet the quality standards of the specifications 

and does not affect the use of the product by the end recipient. The product does not pose a 

food safety risk. Information is provided by FNS as part of a trend analysis and no vendor 

response is required by FNS.

2. Supplier Monitoring Program Requirements

Boneless beef suppliers’ performance as a subcontractor on contracts awarded by the 

Department of Agriculture (USDA) will be evaluated on a 180 consecutive day (rolling) cycle. 

The evaluation will consist of all non-conformances (NC) that were identified by the GVD

auditor. The NC’s will be categorized as critical, major, or minor based on their impact on the 

quality, safety, or value of the involved product. 

The accumulation of at least two critical NC’s, one critical/two major NC’s, three major NC’s,

or a total five NC’s in any combination, (i.e., critical, major, or minor) within the 180-cycle 

will result in the boneless beef supplier being deemed ineligible by the Contracting Officer 

(CO) to supply boneless beef to Agricultural Marketing Service (AMS) contractors to fill 

USDA contracts. 

To regain eligibility status, the boneless beef supplier must submit appropriate corrective and 

preventative measures to AMS for evaluation and the measures must be verified by AMS as 

effective. The COTR will notify the boneless beef supplier and affected contractors when 

eligibility to supply boneless beef has been reinstated. The microbial test results will be 

analyzed separately under statistical process controls. 

The criteria for the three categories of non-conformances are as follows:

a. Critical

Production non-conformances--a complete breakdown of the production process has 

occurred. It is apparent that the company cannot produce product that complies with 

contract requirements.

b. Major 

Production non-conformances--major deviation from the production process has 

occurred that significantly impacts the quality or performance of the product. It is 
SUPPLEMENT 211 TO AMS MASTER SOLICITATION 6

questionable if the company can consistently produce product that complies with contract 

requirements.

c. Minor

Production non-conformances--minor deviation from the production process has 

occurred that minimally impacts the quality or performance of the product. It is likely that 

the company can produce a product that complies with contract requirements.

3. Sustained Acceptable Performance

A contractor or subcontractor will be deemed ineligible to supply boneless beef or 

ground beef for the USDA purchase programs if:

a. The contractor or subcontractor is subject to a Class I recall; or

b. Based on an evaluation of all AMS test results for E. coli O157:H7 and Salmonella

during the previous calendar quarter, the incident rate for either boneless beef or 

ground beef exceeds the central line (cl) values referenced in Appendix B of TRSGB-2012.

If deemed ineligible, a contractor or subcontractor must perform a cause-and-effect analysis

and have corrective and preventative actions reviewed, audited, and approved by AMS prior to

final consideration for eligibility by the COTR.

F. Loading and Sealing of Vehicles (AMS Master Solicitation, Section G.)

Loading of the vehicle may also be conducted by a person authorized in a contractor’s approved 

technical proposal.

G. Domestic Requirements

The contractor agrees to include this domestic origin certification clause in its entirety in all 

subcontracts for meat or meat 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 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.”

II. SUBMISSION OF OFFERS

The following Item will be included in the attribute section of the offer submitted in Web Based 

Supply Chain Management (WBSCM) system (see Exhibit 2 of the AMS Master Solicitation).

9. Offeror certifies that all product conforms with the (applicable specification) and no 

changes to the production process or production plan have occurred without proper 

approval by the Contracting Officers Technical Representative.

 Does 
SUPPLEMENT 211 TO AMS MASTER SOLICITATION 7

III. INSTRUCTIONS FOR SUBMISSION OF TECHNICAL PROPOSAL

The following procedures establish the acceptable minimum requirements for the format and 

content of the proposals:

A. The Government has provided a technical proposal format which is to be used in preparing the 

technical proposal (see Exhibit B). The offeror shall submit the technical proposal in an 

electronic format through the company’s external portal site maintained by the AMS Commodity 

Procurement Division (see Exhibit C for instructions to obtain an external portal site). When 

submitting the technical proposal through the company’s external portal site, e-mail notification 

to the COTR must be provided (darin.doerscher@ams.usda.gov or 

steve.whisenant@ams.usda.gov). The production plan shall be saved in a non-portable document 

file format (not PDF; e.g., Microsoft Word). The technical proposal must be submitted in its 

entirety. The collection of attachments and appendices may be submitted as a separate 

document. This format and electronic form provided will aid in the evaluation of the technical 

proposal.

B. The technical proposal must be submitted by an authorized agent of the company.

C. While it is not the desire of the Government to penalize an offeror for noncompliance 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 will not be required to search other subsections or sections of the offeror’s 

technical proposal for information requested for evaluation.

D. Technical Proposal Revisions

Changes to an offeror’s technical proposal may be submitted based on the Government’s 

Amendments, Clarification Request, monitoring program, or at the request of the offeror. 

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 offeror after its initial submittal shall 

be accomplished by submitting the entire technical proposal. A cover letter must be 

submitted with the changes identified and an explanation of the need for the change.

The offeror 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.

Note: When revisions to the approved technical proposal are submitted in their external 

portal site, the contractor must provide an e-mail notification to the COTR.

IV. PRODUCT SPECIFICATIONS AND AUDIT SERVICES

A. Specifications for ground beef products are identified in Exhibit A. If documents are amended, 

appropriate amendments must be referenced.
SUPPLEMENT 211 TO AMS MASTER SOLICITATION 8

B. AMS certification agents, under the direction of the LS Program, will perform all applicable 

examinations and tests as required. AMS agents will conduct all certification services in 

accordance with the applicable GVD Instruction(s). The cost of all certification and audit 

services performed by the AMS certification agents must be borne by the contractor. This 

includes, but is not limited to, examinations, supervision, official documentation, and related 

services (including charges for microbiology and fat content analyses).

GVD auditors, under the direction of the LS Program, will perform audit services on the portions 

of the contractor’s approved production plan that are not under the control of the AMS 

certification agent. The frequency of the audits will occur, at a minimum, once per month or,

when applicable, once per purchase order.

C. For certification services, AMS will pay per diem and travel expenses including travel time 

involved in transporting the AMS certification agents from a duty point into the area of a 

contractor's or subcontractor's plant. However, payment of these charges by USDA will only be 

made when the services rendered by an AMS certification agent are directly related to production 

for specific outstanding contracts. Per diem and travel expenses will be prorated to the 

contractor for any official services performed by the AMS certification agent not related to 

USDA-purchased commodities to which these provisions apply. When the services of the AMS 

certification agent are performed for a subcontractor, the contract number in which the product 

will be used must be declared to the AMS certification agent.

D. The cost of all AMS audits required by GVD, including per diem and travel expenses, must be 

borne by the contractor or subcontractor.

E. All local travel and travel time will be charged to the contractor or subcontractor in accordance 

with the applicable GVD instructions and regulations. The regular hourly rate and established 

fees for required laboratory analyses will be charged as applicable.

F. Laboratory fees incurred for testing of the ground beef items for the microbial requirements, and 

fees associated with the AMS process assessment sample for fat as specified in the applicable 

specification, will be paid by AMS.

G. Questions concerning GVD auditors should be discussed with the GVD at 202-309-1506.

H. Questions concerning charges and the availability of AMS agents should be discussed with the

Office of Field Operations, Denver, Colorado (720) 497-2520.

I. Disposition of Lots Outside Specification Limits

Any lot that, in any test, including FSIS test, tests positive for E. coli O157:H7 or Salmonella, 

or exceeds the critical limit criteria of APPENDIX B of TRS-GB, cannot be used to produce 

ground beef or any other product purchased by USDA.

V. QUALITY INSPECTION PLAN

Not required under this Supplement.
SUPPLEMENT 211 TO AMS MASTER SOLICITATION 9 

VI. INVOICES AND PAYMENT 

In addition to the referenced payment documents in the Master Solicitation, please include a copy of 

the Contractor's Certificate of Conformance; (see Exhibit D). 

Purchases of the materials under this supplement require that a "three-way match" must be 

completed in WBSCM, i.e., Purchase Order (PO), Good Receipt, and Invoice with supporting 

documents attached. 

VII. 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 ofthe following information: 

1. Purchase Order Number and Purchase Order line item number. 

2. Sales Order Number and Sales Order Item number. 

3. Name ofproduct; 

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 specification; 

9. Count and projected net weight verified; and 

10. Signature of company official responsible for checkloading. 

VI. PROVISIONS INCORPORATED BY REFERENCE 

FAR Provisions as show in Section XII of the AMS Master Solicitation are modified as 

shown below: 

A. 1. 52.204-8 Annual Representations and Certifications (MAR 2012) 

(a) (1) The North American Industry Classification System code for this acquisition is 311611. 

(2) The small business size standard is 500 employees. 

I 

Attachments 
Room 3932-S, STOP 0256

1400 Independence Avenue, SW

Washington, DC 20250-0201

SUPPLEMENT 211 EXHIBIT A

DATED MAY 2012

CHECKLIST AND REFERENCES TO APPLICABLE BID AND CONTRACT PROVISIONS

SUPPLEMENT 211 TO AMS MASTER SOLICITATION 

For

GROUND BEEF ITEMS, FROZEN

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

WBSCM 

Material 

Description

Specifications 

Listed in Priority 

Order

WBSCM 

Material Number

Packaging and Packing Minimum 

Offer Unit 

Size/Shipping 

Unit

Tolerance 

Section

Delivery Period Federal/State Plants 

Section I.D.

Competition (See 

Solicitation)

BEEF FINE 

GROUND FRZ 

CTN-40 LB

Technical 

Requirements 

Schedule-GB2012, Ground 

Beef Items, 

Frozen, May 2012

100158 Packed in 10-lb. packages to 

a net weight of 40 lbs. (18.1 

kg) per shipping container 

40,000 lbs.

1000 cases

NONE First Half/Last Half 

of month delivery

period

Federal & State Small Business Set 

Aside

BEEF FINE 

GROUND LFT 

OPT FRZ CTN40 LB

110261 Packed in 10-lb. packages to 

a net weight of 40 lbs. (18.1 

kg) per shipping container

40,000 lbs.

1000 cases

NONE First Half/Last Half 

of month delivery 

period

Federal & State Small Business Set 

Aside

BEEF FINE 

GROUND FRZ 

PKG-40/1 LB

100159 Packed in 1-lb. packages to a 

net weight of 40 lbs. (18.1 

kg) per shipping container

40,000 lbs.

1000 cases

NONE 12-day delivery 

period

Federal Plants Only Small Business SetAside

Ground Beef 

(LFTB Opt)/ 

110260

110260 Packed in 1-lb. packages to a 

net weight of 40 lbs. (18.1 

kg) per shipping container

40,000 lbs.

1000 cases

NONE 12-day delivery 

period

Federal Plants Only Small Business SetAside

BEEF COARSE 

GROUND FRZ 

CTN-60 LB

100154 Packed into a shipping 

container (without bags or 

liners) to a net weight of 60 

lbs. (27.2 kg). Containers 

must be wax impregnated or 

interior panels wax lined or 

plastic film laminated.

42,000 lbs.

700 cases

NONE First Half/Last Half 

of month delivery

period

Federal Plants Only Full & Open

BEEF 

IRRADIATED 

FINE GRND 

FRZ CTN-40 

LB

110085 Packed in 10-lb. packages to 

a net weight of 40 lbs. (18.1 

kg) per shipping container

40,000 lbs.

1000 cases

NONE First Half/Last Half 

of month delivery

period

Federal & State Full & Open

BEEF 100% 

PATTY FRZ 

CTN-40 LB

100161 3 oz. (85.0 g) portions, 

packed to a net weight of 40 

lbs. (18.1 kg) per shipping 

container; IQF required

38,000 lbs.

950 cases

NONE First Half/Last Half 

of month delivery

period

Federal & State Full & Open
Room 3932-S, STOP 0256

1400 Independence Avenue, SW

Washington, DC 20250-0201

SUPPLEMENT 211 EXHIBIT A (continued)

DATED MAY 2012

CHECKLIST AND REFERENCES TO APPLICABLE BID AND CONTRACT PROVISIONS

SUPPLEMENT 211 TO AMS MASTER SOLICITATION 

For

GROUND BEEF ITEMS, FROZEN

PRODUCT DESCRIPTION OFFER/CONTRACT PROVISIONS

WBSCM 

Material 

Description

Specifications 

Listed in Priority 

Order

WBSCM 

Material Number

Packaging and Packing Minimum 

Offer Unit 

Size/Shipping 

Unit

Tolerance 

Section

Delivery Period Federal/State Plants 

Section I.D.

Competition (See 

Solicitation)

BEEF SPP 

PATTY FRZ 

CTN-40 LB

100160 3 oz. (85.0 g) portions, 

packed to a net weight of 40 

lbs. (18.1 kg) per shipping 

container; IQF required

38,000 lbs.

950 cases

NONE First Half/Last Half 

of month delivery

period

Federal & State Full & Open

BEEF PATTY 

90/10 FRZ 

CTN-40 LB

100162 3 oz. (85.0 g) portions, 

packed to a net weight of 40 

lbs. (18.1 kg) per shipping 

container; IQF required

38,000 lbs.

950 cases

NONE First Half/Last Half 

of month delivery

period

Federal & State Full & Open

BEEF 

IRRADIATED 

PATTY FRZ 

CTN-40 LB

110082 3 oz. (85.0 g) portions,

packed in either 1- 20 lb. or 

2-10 lb. sealed packages, to a 

net weight of 20 lbs. (9.05 

kg) per shipping container;

IQF required

38,000 lbs.

1900 cases

NONE First Half/Last Half 

of month delivery

period

Federal & State Full & Open

BEEF PATTY 

LEAN FRZ 

CTN-40 LB

100163 3.1 oz. (85.0 g) portions,

packed to an net weight of 

40 lbs. (18.1 kg) per 

shipping container; IQF 

required

38,000 lbs.

950 cases

NONE First Half/Last Half 

of month delivery

period

Federal & State Full & Open

BEEF LEAN 

PATTY LFT 

OPT FRZ CTN40 LB

110270 3.1 oz. (85.0 g) portions, 

packed to an net weight of 

40 lbs. (18.1 kg) per 

shipping container; IQF 

required

38,000 lbs.

950 cases

NONE First Half/Last Half 

of month delivery 

period

Federal & State Full & Open
SUPPLEMENT 211 TO AMS MASTER SOLICITATION EXHIBIT B

PAGE 1 OF 4

Cover Page: 

[Company Name]

[Company Address]

Contact Person, including title, phone number, including emergency contact information, e-mail 

address (must be authorized to represent the company).

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. 

I. SCOPE

Brief Description of what the company plans to do to meet the requirements stated in the applicable 

specification (including the applicable documents).

II. APPLICABLE DOCUMENTS

III. APPLICABLE DOCUMENTS

A. ITEMS - Please provide a brief description of the product that will be addressed in the

technical proposal.

B. MATERIAL - Please 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 material section of the specification.

1. Domestic Origin and Harvest (slaughter) Requirements – (plan, do, check, act)

a. Quality Control Program

b. Boneless Beef

1) Domestic Origin

2) Humane Handling

3) Non-Ambulatory Disable Cattle 

4) Spinal Cord Removal

5) Pathogen Intervention Steps 

6) Carcass Testing 

2. Boneless Beef Requirements – (plan, do, check, act)

a. Quality Control Program (QCP) – for each boneless beef supplier – QCP 

must include at a minimum (plan, do, check, act) for the “Material” section 

that applies to the production of the boneless beef.

b. Traceability 

c. XF Trim

d. Meat Recovery Systems

1) Mechanical Separation
SUPPLEMENT 211 TO AMS MASTER SOLICITATION EXHIBIT B

PAGE 2 OF 4

2) Finely Textured Beef

e. Handling

f. Objectionable Materials 

g. Lot

h. Microbial Testing

1) Sample Preparation and Handling

2) Sample Selection

3) Testing and Results

4) Statistical Process Capability

5) Contractor’s Responsibility

3. Ground Beef Requirements – (plan, do, check, act)

a. Quality Control Program

b. Traceability

c. Handling

d. Lot 

e. Microbial Testing 

1) Sample Preparation and Handling

2) Sample Selection

3) Testing and Results

f. Statistical Process Control Evaluation

g. Irradiated Ground Beef 

h. Beef Patties with Soy Protein Product (SPP) 

1) Texture

2) Type and Combination Rate

i. Ground Beef Patties, NTE 10% Fat 

j. Ground Lean Beef Patties

C. PROCESSING - Please 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 processing section of the specification.

1. Grinding and Blending – (plan, do, check, act)

a. Ground Beef 

b. Coarse Ground Beef 

c. Fat Break-Outs 

d. LFTB

2.Bone Collector/Extruder Systems – (plan, do, check, act)

3.Shape and Waffling of Patties – (plan, do, check, act)

4.Metal Detection – (plan, do, check, act)

5.Equipment - (plan, do, check, act)

D. STATE OF REFRIGERATION - Please 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 State of Refrigeration section of the specification.

1. Bulk Packaged Ground Beef Items – (plan, do, check, act)

2. Patties – (plan, do, check, act)
SUPPLEMENT 211 TO AMS MASTER SOLICITATION EXHIBIT B

PAGE 3 OF 4

3. Shipping – (plan, do, check, act)

E. FAT LIMITATIONS - Please 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 Fat Limitations section of the specification.

1. Contractor Process Assessment – Sampling plan and recording results (plan, do, 

check, act)

2. AMS Process Assessment

3. Continuous AMS Assessment

F. PATTY WEIGHT, THICKNESS, SHAPE, AND COLOR- Please 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 Patty Weight, Thickness, and 

Shape section of the specification.

1. Patty weight – (plan, do, check, act).

2. Patty thickness – (plan, do, check, act)

3. Shape – (plan, do, check, act)

4. Color – (plan, do, check, act)

G. PREPARATION FOR DELIVERY - Please 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 Preparation for Delivery section of the specification.

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

a. Immediate containers

b. BEEF FINE GROUND FRZ CTN-40 LB (100158)

c. BEEF FINE GROUND LFT OPT FRZ CTN-40 LB (110261)

d. BEEF FINE GROUND FRZ PKG-40/1 LB (100159)

e. BEEF FINE GROUND LFT OPT FRZ PKG-40/1 LB (110260)

f. BEEF COARSE GROUND FRZ CTN-60 LB (100154)

g. BEEF IRRADIATED FINE GRND FRZ CTN-40 LB (110085)

h. BEEF 100% PATTY FRZ CTN-40 LB (100161)

i. BEEF SPP PATTY FRZ CTN-40 LB (100160)

j. BEEF PATTY 90/10 FRZ CTN-40 LB (100162)

k. BEEF IRRADIATED PATTY FRZ CTN-40 LB (110082)

l. BEEF PATTY LEAN FRZ CTN-40 LB (100163)

m. BEEF LEAN PATTY LFT OPT FRZ CTN-40 LB (110270)

n. Style and Size of Shipping Containers

2. Shipping Container Net Weight – (plan, do, check, act)

a. Ground Beef

b. Coarse ground beef 

3. Closure – (plan, do, check, act) - Shipping containers

4. Marking of Containers – (plan, do, check, act)

a. Ground Beef, 1- Pound Package Labels 

b. Shipping Containers

All labeling shall be illustrated in the Offeror’s technical proposal. 
SUPPLEMENT 211 TO AMS MASTER SOLICITATION EXHIBIT B

PAGE 4 OF 4

5. Palletized Unit Loads

6. Total New Weights Per Delivery Unit

7. Sealing

H. USDA QUALITY ASSURANCE - Please 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 USDA Quality Assurance section of the specification.

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

a. Warranty

b. Complaint Resolution

1) AMS Monitoring & Production Assessment

2) Control of Non-Conforming Product

3) Checkloading – Contractor must address Check-loading in their Technical Proposal.

IV. ATTACHMENTS OR APPENDIXES

Please attach all referenced documents with the applicable document name and reference number.
Commodity 1400 Independence Avenue, SW.

Procurement Room 3522, STOP S-0239

Staff Washington, DC 20250-0239

In order for a company to submit documents electronically as prescribed in the applicable procurement 

documents, a company must have an external portal site set up in the Livestock and Seed Contractor 

Information (LSCI) site. Please complete the form below, print, and send the completed form by e-mail to 

sue.olson@ams.usda.gov. To assure that the accounts and names are set-up correctly the form must be filled 

out electronically. If additional space is needed, please submit an additional form. 

Company: 

Address: 

City: 

State: Zip code: 

Please provide the information below for each company personnel who need access to the company site.

First Name Middle 

Initial

Last Name E-mail address Title Phone Number

SUPPLEMENT 211 TO AMS MASTER SOLICITATION EXHIBIT C UPDATED 10/2012
SUPPLEMENT 211 TO AMS MASTER SOLICITATION EXHIBIT D

UNITED STATES DEPARTMENT OF AGRICULTURE

AGRICULTURAL MARKETING SERVICE

LIVESTOCK AND SEED PROGRAM

CERTIFICATE OF CONFORMANCE FOR

THE PROCUREMENT OF GROUND BEEF ITEMS, FROZEN

CERTIFICATE OF CONFORMANCE

I certify the following:

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

description) called for by Purchase Order/Purchase Order Item Number: / via 

[Carrier] under Sales Order Number(s)/Sales Order Item Number: / .

(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 Standardization Division, COTR. 

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

acceptance document.

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

United States as defined in the Supplement 211, section I.G, and the AMS Master Solicitation, Section 

I.E.

Date: 

Signature: 

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

Title: 
Approved by ________ MEO 

Date Issued: 04/30/03 

 Date Revised: 05/22/12 

UNITED STATES 

DEPARTMENT OF 

AGRICULTURE 

AGRICULTURAL 

MARKETING 

SERVICE 

LIVESTOCK AND 

SEED PROGRAM 

Washington, D.C. 

20250-0254 

TECHNICAL 

REQUIREMENTS 

SCHEDULE - GB - 2012

FOR USDA PURCHASES OF 

GROUND BEEF ITEMS, 

FROZEN 

Effective: May 2012

Preparing Activity: 

USDA, AMS, LS, SD--Rm. 2607-S 

Supersedes: TRS-GB-2010

Changes - In blue 

LSP-SD-TRS-GB-2012  

SUPPLEMENT 211 TO THE AMS MASTER SOLICITATION ATTACHMENT I
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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

TABLE OF CONTENTS 

1.0 SCOPE ................................................................................................................. 3 

2.0 APPLICABLE DOCUMENTS .............................................................................. 3 

3.0 CHECKLIST OF REQUIREMENTS ..................................................................... 3 

3.1 ITEMS ................................................................................................................... 3

3.2 MATERIAL ............................................................................................................ 4 

3.3 PROCESSING .................................................................................................... 12 

3.4 STATE OF REFRIGERATION ........................................................................... 14 

3.5 FAT LIMITATIONS ............................................................................................. 15 

3.6 PATTY WEIGHT, THICKNESS, SHAPE, AND COLOR ................................... 17 

3.7 PREPARATION FOR DELIVERY ...................................................................... 17 

3.8 USDA QUALITY ASSURANCE ......................................................................... 22 

APPENDIX A ................................................................................................................ 24 

APPENDIX B ................................................................................................................ 25 

APPENDIX C ................................................................................................................ 27 

APPENDIX D ................................................................................................................ 28 

 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

1.0 SCOPE 

1.1 This Technical Requirements Schedule (TRS)–Ground Beef (GB)–

2012 is for use by the United States Department of Agriculture 

(USDA), Agricultural Marketing Service (AMS), Commodity 

Procurement Division to procure frozen ground beef products. 

2.0 APPLICABLE DOCUMENTS 

2.1 The following documents are incorporated as part of this USDA, TRSGB-2012: 

2.1.1 Grading and Verification Division (GVD) Procedures Manual. 

2.1.2 Applicable Supplement to AMS Master Solicitation. 

2.1.3 Food Safety and Inspection Service (FSIS) Directive 10,010.1 

Revision 3. 

3.0 CHECKLIST OF REQUIREMENTS 

3.1 ITEMS 

3.1.1 The contractor’s technical proposal will declare which items will be 

offered to USDA. Bulk or patties to be specified within USDA 

procurement documents. 

3.1.1.1 Bulk 

Item Material Number 

Ground Beef (10-pound bulk packaged) 100158 

Ground Beef-Irradiated (10-pound bulk 

packaged) 110085 

Ground Beef, 1-pound packages 100159 

Coarse Ground Beef 100154 

Ground Beef (10-pound bulk packaged) 

(LFTB Optional) 110261 

Ground Beef, 1-pound packages 

(LFTB Optional) 110260 

 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.1.1.2 Patties 

Item Material Number

Ground Beef Patties 100161 

Ground Beef Patties-Irradiated 110082 

Beef Patties with Soy Protein Product 100160 

Beef Patties-90/10 (Not to Exceed 10% Fat) 100162 

Lean Beef Patties-5% Fat 100163 

Lean Beef Patties-5% Fat (LFTB Optional) 110270 

3.2 MATERIAL 

3.2.1 The contractor’s technical proposal must describe a process plan with 

a documented quality control program that includes procedures, 

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

Checklist of Requirements. The Contracting Officer’s Technical 

Representative (COTR) may request changes to the technical proposal 

at any time. 

3.2.1.1 Domestic Origin and Harvest Requirements 

3.2.1.1.1 Quality Control Program - The harvester’s quality control program must 

be documented in each contractor’s technical proposal and have 

received a satisfactory onsite capability assessment by GVD. 

3.2.1.1.2 Boneless beef shall be derived from cattle harvested at facilities that 

comply with the following origin and harvest requirements. 

3.2.1.1.2.1 Domestic Origin - All beef will originate from U.S. produced livestock 

as defined in the Supplement, as amended. 

3.2.1.1.2.2 Humane Handling – All cattle shall be humanely handled in 

accordance with all applicable FSIS regulations and AMS 

requirements. 

3.2.1.1.2.3 Spinal Cord Removal – All spinal cord tissue shall be removed during 

the harvesting process. 

3.2.1.1.2.4 Pathogen Intervention Steps – The harvest process must include at 

least two pathogen intervention steps. One of the intervention steps 

must be a critical control point (CCP) in their FSIS recognized harvest 

process Hazard Analysis Critical Control Point (HACCP) plan and the 

CCP intervention(s) must be scientifically validated to achieve a three 

log reduction of enteric pathogens. 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.2.1.1.2.5 Carcass Testing - Routinely test carcasses for Shiga-toxigenic 

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

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

interventions. 

3.2.2 Boneless Beef Requirements 

3.2.2.1 Quality Control Program - The boneless beef supplier’s quality control 

program must be documented within each contractor’s technical 

proposal and have received a satisfactory onsite capability assessment 

by GVD prior to supplying materials for the program. Additionally, 

each plant is subjected to verification audits conducted by the GVD 

during production activities that demonstrate their adherence to the 

documented quality control program. 

3.2.2.2 Traceability – Boneless beef shall be traceable to sources that comply 

with the above domestic origin and harvest requirements. 

3.2.2.3 Boneless beef commonly referred to by the industry as XF trimmings 

(e.g., Beef Fat with Visible Lean) is not allowed as a standalone raw 

material source for grinding. 

3.2.2.4 Meat Recovery Systems 

3.2.2.4.1 Mechanical Separation - Boneless beef that is mechanically separated 

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

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

3.2.2.4.2 Lean Finely Textured Beef (LFTB) – When specified, LFTB, or meat 

components produced using similar methods may be used as a raw 

material provided a scientifically validated intervention is applied during 

the LFTB manufacturing process that reduces enteric pathogens by at 

least a three log basis. When LFTB is used, the following criteria must 

be met: 

3.2.2.4.2.1 Red Color – The producer of LFTB shall assure that the product has a 

discernible redness in color. The LFTB shall maintain the same 

redness in color until time of processing to minimize the effect of the 

color to the finished ground beef. 

3.2.2.4.2.2 Fat Content - Does not exceed 10 percent fat. 

3.2.2.5 Handling - All boneless beef must be maintained in excellent condition. 

The contractor’s technical proposal shall include detailed production 

scheduling that addresses time and temperature controls necessary to 

maintain excellent condition of the boneless beef. 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.2.2.5.1 Except for boneless beef destined for Ground Beef Products to be 

irradiated, frozen boneless beef may be used provided it is ground into 

the final product within 60 days from the date of pack. Boneless beef 

destined for irradiated ground beef shall never be frozen before 

grinding and shall be ground within five (5) days from harvest. 

3.2.2.5.2 The contractor shall document all procedures for handling of LFTB and 

must use it within 60 days of the date of production. 

3.2.2.6 Objectionable Materials – The following objectionable materials shall 

be excluded: 

3.2.2.6.1 Major lymph glands (prefemoral, popliteal, and prescapular), thymus 

gland, and the sciatic (ischiatic) nerve (lies medial to the outside 

round). All bone, cartilage, and the following heavy connective tissues: 

3.2.2.6.1.1 White fibrous – Shoulder tendon, elbow tendon, silver skin (from the 

outside round), sacrociatic ligament, opaque periosteum, serous 

membrane (peritoneum), tendinous ends of shanks, gracilis 

membrane, patellar ligament (associated with the stifle joint), and 

achilles tendon. 

3.2.2.6.1.2 Yellow elastin – Back strap and abdominal tunic. 

3.2.2.7 Lot – A lot shall consist of approximately 2,000 pounds of boneless 

beef (including LFTB) produced within a day, between “cleanup to 

cleanup” (see APPENDIX D) and that is from a single harvester or 

processor. 

3.2.2.8 Microbial Testing – All lots of fresh chilled boneless beef, including 

LFTB, must be tested for all microbes listed in APPENDIX B. All 

samples will be sent to an AMS designated laboratory (ADL). 

3.2.2.8.1 Sample Preparation and Handling - The ADL will be responsible for 

supplying procedures for sample preparation, and submission. The 

laboratory shall require suppliers to submit a sample submission form 

as an official record with each sample. The laboratory will also be 

responsible for supplying shipping supplies (including sampling bags 

and shipping materials) to each supplier. Suppliers’ technical proposal 

will include and describe sample collection and preparation procedures 

provided by the ADL. 

 

 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.2.2.8.2 Sample Selection 

3.2.2.8.2.1 For Beef Manufacturing Trimmings – The sample will be selected as 

described within FSIS Directive 10,010.1 Revision 3 (N-60 Sections 8, 

9 and NOTE). 

3.2.2.8.2.2 For every lot of beef Manufacturing Trim, three (3) samples will be 

prepared from seventy (70) pieces of trim from seventy (70) different 

pieces of beef product. The sample for E. coli O157:H7 will be sixty 

(60) pieces and weigh 325 grams ± 10 percent; the sample for 

Salmonella will be five (5) pieces and weigh 25 grams ± 10 percent; 

the sample for indicator organisms (aerobic plate count, total coliform 

and generic E. coli) will be five (5) pieces and weigh 25 grams ± 10 

percent.

3.2.2.8.2.3 For LFTB – The random sample will be selected as described within 

FSIS Directive 10,010.1 Revision 3. The sample for E. coli O157:H7 

will weigh 325 grams ± 10 percent; the sample for Salmonella will 

weigh 25 grams ± 10 percent; the sample for indicator organisms 

(aerobic plate count, total coliform and generic E. coli) will weigh 25 

grams ± 10 percent. 

3.2.2.8.2.4 When boneless beef has been exposed to any anti-microbial 

treatment, no sample units shall be selected for at least 15 minutes 

after such treatment. All anti-microbial treatments (e.g. techniques and 

procedures) administered during production and post-production shall 

be described in the supplier’s technical proposal.

3.2.2.8.3 Testing and Results 

3.2.2.8.3.1 The microbiological testing for all microbes will be in accordance with 

the applicable AMS-approved testing methodologies. 

3.2.2.8.3.2 Notification for presence of pathogens and exceeding critical limit 

criteria - When presence of E. coli O157:H7 or Salmonella is 

presumptive positive or confirmed positive or any critical limit is 

exceeded for indicator microbes: 

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

3.2.2.8.3.2.2 When pathogen results are positive, FSIS and the COTR will be 

notified by the boneless beef supplier of the final disposition of the 

affected lot. 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.2.2.8.3.2.3 When the critical limit is exceeded for indicator organisms, the 

boneless beef supplier will notify the COTR of the final disposition of 

the affected lot. 

3.2.2.8.3.2.4 Confirmed pathogen - The boneless beef supplier shall conduct a 

cause and effect analysis to determine the appropriate corrective 

action necessary to eliminate the probable cause. 

3.2.2.8.3.3 The ADL will record all results on spreadsheets and calculate the 

process capability (CPU, Cl) for microbial tests performed on

production lots as outlined in Section 3.2.2.8.4. 

3.2.2.8.3.4 Any lot that tests positive for E. coli O157:H7 or Salmonella, or 

exceeds the critical limit criteria of APPENDIX B cannot be used to 

produce ground beef or any other product purchased by USDA. 

3.2.2.8.4 Statistical Process Capability – Boneless beef supplier compliance with 

microbial requirements will be based on the assessment of the 

calculated process capability (CPU, Cl) values derived from the 

individual combo test results representing one (1) 2,000 pound combo 

lot randomly selected by the ADL from every five (5) consecutive 

individual 2,000 pound combo lots produced each production day. In 

the event that a production day concludes with less than five (5) 

consecutive individual 2,000 pound combo lots, a randomly selected 

test result will be utilized from one of the remaining lots. The 

spreadsheets will be maintained so that process capability assessment 

on the twenty (20) lots can be determined as described within 

APPENDIX B. Test results involving all boneless beef offered for 

testing for AMS ground beef purchase programs will be monitored by 

AMS, the contractor, and the boneless beef supplier to determine 

individual lot acceptance and/or capability of their process according to 

APPENDIX B. Ineligible boneless beef suppliers may petition AMS to 

re-enter the program under conditional status provided corrective 

actions have been submitted for review and approved, implemented 

and a satisfactory onsite assessment audit by GVD has been 

conducted. Upon notification by the COTR that the plan has 

adequately addressed the issues that resulted in the ineligible status 

determination, the boneless beef supplier may re-enter the program 

under conditional status. 

 

SUPPLEMENT 211 TO THE AMS MASTER SOLICITATION ATTACHMENT I
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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.2.2.8.5 Contractor’s Responsibility - The contractor will require their boneless 

beef supplier(s) to provide results and process capability status (as 

applicable) involving each lot of boneless beef to be processed into 

ground beef for USDA. Test results and process capability status (as 

applicable) for individual lots shall be provided to the GVD agent upon 

request. In the event a boneless beef supplier has been deemed 

ineligible, and wants to continue in the program, the ineligible boneless 

beef supplier may petition AMS to re-enter the program under 

conditional status provided corrective actions have been submitted for 

review and have been deemed approved, implemented and a 

satisfactory onsite capability assessment audit by GVD has been 

conducted. Upon notification by the COTR that the plan has 

adequately addressed the issues that resulted in the ineligible status 

determination the boneless beef supplier may re-enter the program 

under conditional status. 

3.2.3 Ground Beef Requirements 

3.2.3.1 Quality Control Program - The ground beef quality control program 

must be documented within the contractor’s technical proposal and 

have received a satisfactory onsite capability assessment audit by 

GVD. 

3.2.3.2 Traceability – All ground beef production must be traceable to the 

boneless beef lots (including LFTB) and their associated microbial test 

results. 

3.2.3.3 Handling - The contractor’s technical proposal shall include detailed 

production scheduling that addresses time and temperature controls 

necessary to maintain excellent condition of the ground beef. Except 

for ground beef, 1-pound packages, all other ground beef items shall 

be delivered within 60 days from date of pack. Ground Beef 1-pound 

packages shall be delivered within 30 days from date of pack. 

3.2.3.4 Lot - For the purpose of microbiological testing, a lot is defined as the 

amount of finished ground beef product, for each material number, 

produced within a day, between “cleanup to cleanup” (see 

APPENDIX D) which must be further divided into sub-lots not to 

exceed 10,000 pounds. 

3.2.3.5 Microbiological Testing – All sub-lots of ground beef will be tested for 

all microbes listed in APPENDIX B after final grinding and before 

freezing, except for ground beef products that are irradiated. The 

irradiated products will be tested for Salmonella and E. coli O157:H7 

after the irradiation process, and the other microbes listed in 

APPENDIX B prior to irradiation. All samples will be sent to the ADL. 

SUPPLEMENT 211 TO THE AMS MASTER SOLICITATION ATTACHMENT I
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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.2.3.5.1 Sample Preparation and Handling - The ADL will be responsible for 

supplying procedures for sample preparation, and submission. The 

laboratory shall require contractors to submit a sample submission 

form as an official record with each sample. The laboratory will also be 

responsible for supplying shipping supplies (including sampling bags 

and shipping materials) to each contractor. Contractor’s technical 

proposal will include and describe sample collection and preparation 

procedures provided by the ADL. 

3.2.3.5.2 Sample Selection – Production processes of ground beef will be 

subject to the following sampling strategy: 

3.2.3.5.2.1 Sub-lot Microbial Testing – For every sub-lot, three (3) original and 

reserve samples will be prepared from four (4) individual sample units 

for each microbial test. The sub-lot samples will be 325 grams ± 10 

percent, 25 grams ± 10 percent, and 25 grams ± 10 percent each for 

E. coli O157:H7, Salmonella, and indicator organism tests, respectively 

of finished ground beef, randomly selected throughout each 10,000 

pounds of production. The four (4) individual sample units shall be 

composited to produce a sample that represents each microbial test for 

each sub-lot. The contractor will describe in their technical proposal 

the procedure in which the four (4) sample units will be selected 

throughout the sub-lot to be composited for each microbial test. These 

samples shall be submitted to the ADL for analysis. The reserve 

samples will be held for testing in case the COTR deems it necessary. 

The contractor will describe, in their technical proposal the method to 

be used to maintain the identity and traceability of each sub-lot. No 

more than 10,000 pounds shall be produced during each sub-lot, 

except for the last sub-lot produced in the lot may exceed the 10,000 

pound limitation by five (5) percent.

3.2.3.5.3 Testing and Results - The samples from each sub-lot will be analyzed 

by the ADL for all microbes listed in APPENDIX B. 

3.2.3.5.3.1 The microbiological testing for all microbes will be in accordance with 

the applicable AMS-approved testing methodologies.

 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.2.3.5.3.2 Any sub-lot that tests positive for E. coli O157:H7 or Salmonella or any 

critical limit criteria noted in APPENDIX B that is exceeded will result in 

that sub-lot and adjoining sub-lots (one preceding and one following 

within a day, between “clean up to clean up”) being ineligible for this 

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

produced within the lot unit will be deemed ineligible for this program 

unless the contractor can demonstrate a scientific or other datasupported basis for defining the sub-lot(s) relative to test results and 

why ground beef produced from same source material that resulted in 

the ineligible determination should not be considered affected by the 

test results. 

3.2.3.5.3.3 Notification for presence of pathogens or when critical limit is exceeded 

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

positive or confirmed positive; or any critical limit is exceeded for 

indicator microbes: 

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

3.2.3.5.3.3.2 When pathogens results are positive, FSIS and the COTR will be 

notified by the contractor of the final disposition of the product. 

3.2.3.5.3.3.3 When the critical limit is exceeded for indicator organisms, FSIS and 

the COTR will be notified by the contractor of the final disposition of the 

product. 

3.2.3.5.3.3.4 Confirmed Pathogen - The contractor shall conduct a cause and effect 

analysis to determine the appropriate corrective action necessary to 

eliminate the probable cause. 

3.2.3.5.3.3.5 Ground beef associated with the positive pathogen test results or 

critical limit exceeded results will be ineligible for any USDA purchase 

program. 

3.2.3.5.3.4 The ADL will record all results on spreadsheets and calculate the 

process capability (CPU, Cl) for microbial tests performed on sub-lots 

as outlined in Section 3.2.3.5.3.5. 

 

 

SUPPLEMENT 211 TO THE AMS MASTER SOLICITATION ATTACHMENT I
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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.2.3.5.3.5 Statistical Process Capability - The ADL will record the results on 

spreadsheets and calculate the process capability (CPU or Cl) value

for all sub-lot microbial tests performed. The spreadsheets will be 

maintained so that process capability may be determined according to 

the requirements within APPENDIX B. The spreadsheets will be 

maintained so that process capability assessment on each twenty (20) 

sub-lot grouping can be determined as described within APPENDIX B. 

Test results will be monitored by the contractor and COTR to 

determine acceptability of the process according to APPENDIX B. 

Ineligible contractors may petition AMS to re-enter the program under 

conditional status provided corrective actions have been submitted for 

review and approved, implemented and a satisfactory onsite 

assessment audit by GVD has been conducted. Upon notification by 

the COTR that the plan has adequately addressed the issues that 

resulted in the ineligible status determination, the contractor may reenter the program under conditional status. 

3.3 PROCESSING 

3.3.1 The contractor’s technical proposal and process shall assure 

compliance with the following requirements: 

3.3.2 Grinding and Blending 

3.3.2.1 Ground Beef - Boneless beef shall be ground twice, with the final grind 

passing through an 1⁄8-inch grinding plate. Blending after final grinding 

is allowed only to the extent that it doesn’t affect the appearance of the 

finished ground beef. 

3.3.2.2 Coarse Ground Beef - Boneless beef shall pass at least once through 

a grinding plate that is no smaller than 3⁄4inch or no larger than a 1.0 

inch. Blending after final grinding is allowed only to the extent that it 

doesn’t affect the appearance of the finished ground beef. 

3.3.2.3 Fat Break-Outs - The grinding, blending, and packaging process shall 

be conducted in a manner that precludes large fat “break outs” (solid 

chunks of fat greater than 1.0 cubic inch) or objectionable fat “smears” 

in the finished product. 

3.3.2.4 LFTB – When specified as an option, LFTB will not exceed 15 percent 

by weight of each batch of combined fine ground finished products 

(Material Numbers 110261, 110260, 110270). 

 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.3.3 Bone Collector/Extruder Systems - Except for Coarse Ground Beef, a 

bone collector/extruder system must be in operation to remove 

remaining bone, cartilage, and heavy connective tissue during the final 

grind. For those collector/extruder systems that have a secondary lean 

recovery system, the product from the secondary recovery system 

shall be allowed provided it does not exceed more than 2.0 percent of 

finished product weight (on a batch weight basis). 

3.3.4 Shape and Waffling of Patties - All patties must be round or oval in 

shape and waffled or scored on both sides. 

3.3.5 Metal Detection - All product shall be free of metal contaminates. 

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

copper, and aluminum) metals is required. The contractor's technical 

proposal must identify and describe the equipment, location, detection 

procedure, sensitivity levels, frequency of equipment validation, and 

corrective action procedures. 

3.3.6 Equipment – All equipment used to produce ground beef products for 

USDA shall be maintained and routinely checked for optimal 

performance. 

3.3.7 Irradiated Ground Beef - When specified by the purchaser, ground 

beef products to be irradiated shall comply with the additional 

requirements specified in APPENDIX C. 

3.3.8 Beef Patties with Soy Protein Product (SPP) - The SPP will be 

hydrated to yield no less than 18% protein (as-is basis). 

[(Percent Protein of SPP on “as-is” Basis / 18) – 1] = x 

x = maximum pounds of water to be added to each pound of dry 

SPP. 

3.3.8.1 Texture - The physical characteristics of SPP, in the dry form, must be 

either granular or textured. 

 

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Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.3.8.2 Type and Combination Rate - The types of soy that may be used and 

combination rates shall be as set forth below. 

Type of Soy (% Protein “As is 

Basis”) 

Maximum % of Hydrated SPP in 

each batch of Combined 

Finished Product 

Granular Concentrate (65%) 20.0 

Flaked Textured Concentrate 

(65%) 25.0 

Textured Isolate (85%) 25.0 

Note: SPP (of any texture) that has been hydrated by the SPP manufacturer may be used 

provided that: The product is frozen and the protein content (as is basis) of the 

hydrated SPP is stated on the manufacturer's label. 

3.3.8.3 Domestic Origin – SPP ingredients shall be derived from U.S. 

produced products. 

3.3.9 Beef Patties-90/10 (100162) - The patties shall not have any non-meat 

ingredients added. 

3.3.10 Lean Beef Patties (100163, 110270) – Non-meat components may be 

used to enhance the palatability of the patties comprising no more than 

15 percent of the raw formula. The contractor’s technical proposal 

must list all ingredients (i.e., water, processing aids, binders, 

seasonings, etc.) within their formula. Significant ingredients (more 

than 1 percent) shall be derived from U.S. produced products. 

3.4 STATE OF REFRIGERATION 

3.4.1 Bulk Packaged Ground Beef Items - Shall be frozen to 0o

F within 72 

hours after completion of the final grinding of the involved lot. 

3.4.2 Patties - will be individually quick frozen (IQF) to 10oF or below prior to 

packaging and then frozen to 0o

F or lower within 24 hours after 

completion of packaging and packing of the lot. Patties will not stick 

together after they are packaged and packed. 

3.4.3 All USDA ground beef products will be stored, shipped, and delivered 

at temperatures that do not exceed 0oF. 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.5 FAT LIMITATIONS 

3.5.1 The contractors will establish a target average of 15 percent fat for all 

ground beef products except for the beef patties-90/10 and lean beef 

patties (100163, 110270). The upper and lower specifications limits will 

be 18 and 12 percent fat respectively. The target fat content will be 

declared on the shipping container label and the nutrition facts panel. 

For beef patties-90/10, the upper specification limit will be 10 percent 

and the contractor will declare their target. For lean beef patties 

(100163, 110270), the average fat target shall be 5 percent with upper 

and lower specification limits being 6 and 4 percent fat respectively. 

Separate Statistical Process Control (SPC) assessments will be 

conducted on ground beef products with a targeted average of 15 

percent fat, the beef patties-90/10, and the lean beef patties (100163, 

110270). 

3.5.2 Contractor Process Assessment - The contractor shall declare the 

production lot size, laboratory, test method, and SPC methodologies in 

their technical proposal. 

3.5.2.1 Sampling and testing - The contractor will randomly select four 

individual sample units (selected after initial grinding or blending) to be 

analyzed for fat content from each production lot destined for USDA. 

The sample unit size will be determined by the testing method used by 

the contractor’s laboratory. 

3.5.2.2 Recording results - The contractor will record the results on 

spreadsheets. The calculated process capability (Cpk/CPU) value (as 

discussed in APPENDIX A) will be used to determine if the process is 

in statistical control. Under contractor process assessment, no 

production lots shall be allowed delivery to USDA with average test 

results that are outside the upper or lower specification limits. 

3.5.2.3 Process Capability Assessment - Twenty (20) consecutive production 

lot results (that include the last production lot) will be recorded on 

spreadsheets for capability assessment by the contractor and the AMS 

agent. The processor’s capability (Cpk/CPU) shall be one or higher. 

 

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Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.5.3 AMS Process Assessment – For the first 20 production lots, the AMS 

agent will direct the contractor to randomly select samples, each 

consisting of four sample units, 200 – 300 grams each. Each sample 

unit shall be independent from those samples selected for contractor 

process assessment and sent to the ADL for fat analysis. The ADL will 

be responsible for supplying sampling protocol, all sample handling 

materials, and sampling methods (including sample unit size to be 

submitted to the ADL, preparation, handling of reserve samples, etc.) 

for sample preparation and submission. The ADL will record the 

results on spreadsheets and submit them to the contractor and AMS 

for comparison to the contractor’s process assessment. After 20 

consecutive results, the contractor shall notify the COTR immediately 

and declare what immediate corrective and preventative actions will be 

taken when: 

3.5.3.1 The ADL calculated process average fat results (mean) varies more 

than one (1) percent from the contractor’s calculated process average 

results, or 

3.5.3.2 The calculated process capability (Cpk/CPU) is less than one for 

results from either the contractor’s designated laboratory or the ADL. 

3.5.3.3 The COTR reserves the right to deem a contractor as unreliable for 

consideration on future contract awards when corrective or 

preventative actions are not adequate or effective. If the COTR

determines that such actions are adequate, then the COTR will request 

sampling and testing of an additional 20 consecutive lots. 

3.5.4 Continuous AMS Assessment – If AMS process assessment is 

satisfactory, the AMS agent will direct the contractor when to randomly 

select samples (each consisting of four sample units) from a 

production lot. No more than two production lot samples are sent to 

the ADL on a weekly basis. The ADL will continually record 20 

consecutive results (always including the last recorded result as 

defined within APPENDIX D) on spreadsheets and submit the 

calculated process capability (Cpk/CPU) value to the contractor and 

AMS. The ADL’s calculated process capability (Cpk/CPU) value will 

continually be compared to the contractor’s calculated process 

capability (Cpk, CPU) value as each contractor’s test result is recorded 

to conduct the AMS Process Assessment as described above (using 

20 consecutive results). 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.6 PATTY WEIGHT, THICKNESS, SHAPE, AND COLOR 

3.6.1 The contractor’s technical proposal and process will assure, using SPC 

tools, that the following requirements are met: 

3.6.2 Patty Weight 

3.6.2.1 Material Numbers 100161, 100160, 110082, 100162 - Target weight 

will be 3.0 ounces. Acceptable weight tolerance range will be 2.9 to 

3.1 ounces. 

3.6.2.2 Material Number 100163, 110270 - Target weight will be 3.1 ounces. 

Acceptable weight tolerance range will be 3.0 to 3.2 ounces. 

3.6.3 Patty Thickness – 5/16 inch (+/- 1/16). 

3.6.4 Shape - Patties shall be round or oval in shape and waffled or scored 

on both sides. 

3.6.5 Color – Color of patties shall be monitored for normal appearance and 

color. When cooked to an internal temperature of 160o

F by the end 

user, patties with internal or external pink appearance will not be 

allowed. 

3.7 PREPARATION FOR DELIVERY 

3.7.1 The contractor’s technical proposal and process will assure that all 

packaging, packing, closure, marking, and palletization comply with the 

National Motor Freight Regulations and FSIS regulations and the 

requirements listed below. The contractor also must have procedures 

for verifying the net weight of shipping containers. 

3.7.2 Packaging and Packing 

3.7.2.1 All immediate containers (casings or packages) shall function as a 

tamper evidence indicator to provide added assure of product integrity 

through the method of sealing or closure. 

3.7.2.2 Fine Ground Beef (Material Number 100158, 110261) – Fine ground 

beef must be vacuum packaged or packaged in casings and sealed. 

All packages will weigh 10 pounds. The casings or packages shall be 

closed by metal clips or by a heat-sealing method. Four (4) packages 

will be placed into each shipping container. 

 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.7.2.3 Fine Ground Beef (Material Number 100159, 110260) – Fine ground 

beef must be vacuum packaged or packaged in casings and sealed. 

All packages will weigh 1 pound. Forty (40) packages will be placed 

into each shipping container. 

3.7.2.4 Fine Ground Beef-Irradiated (Material Number 110085) – Fine ground 

beef must be vacuum packaged in a thermo formed plastic container. 

Each package shall weigh 10 pounds. The package shall be 

rectangular in shape and shall be made from materials that have been 

approved by FDA for irradiation application. Packages shall be packed 

into shipping containers with net weights of 40 pounds. The depth, 

width, and length of the containers shall be considered depending on 

the type of ionizing radiation used. 

3.7.2.5 Coarse Ground Beef (Material Number 100154) - Coarse ground beef 

must be bulk packaged (with no packaging materials) directly into leakproof shipping containers with fiberboard that is wax impregnated, has 

a moisture barrier coating, or have plastic laminated interior panels. 

3.7.2.6 Patties (Material Numbers 100160, 100161, 100162, 100163, 110082) 

–Separation material between patties is not required provided the IQF 

patties do not stick together at the time of shipment. Patties must be 

placed into immediate containers following either of the following 

methods: 

3.7.2.6.1 Flexible Containers - Either four 10-pound, five 8-pound, or eight 5-

pound flexible (plastic) vacuum packaged or sealed containers will be 

placed into each shipping container. Hand twisting or hand tying is not 

acceptable. 

3.7.2.6.2 Fiberboard Containers – When fiberboard is used for immediate 

containers, either four 10-pound or two 20-pound fiberboard containers 

will be placed into each shipping container. Patties may either be 

vacuum packaged or within sealed flexible containers (hand twisting or 

hand tying is not acceptable) when placed into the fiberboard 

immediate container or, placed into the fiberboard immediate container 

that is lined with a plastic bag to completely cover the product. For this 

option, fiberboard immediate containers will then have to be sealed 

with tape or glue. 

 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.7.2.7 Ground Beef Patties-Irradiated - (Material Number 110082) – Patties 

must be packaged into sealed flexible (plastic) immediate containers. 

They may weigh either 20 pounds or 10 pounds. Packaging materials 

shall be approved by FDA for irradiation application. Separation 

material between patties is not required provided the IQF patties do not 

stick together at the time of shipment. Packages will be packed into 

shipping containers with net weights of 40 pounds. Consideration of 

the depth, width, and length of the containers shall be considered 

depending on the type of ionizing radiation is used. 

3.7.2.8 Style and Size of Shipping Containers - Only one style and size of 

immediate and shipping container may be used in any one delivery 

unit. 

3.7.3 Shipping Container Net Weight 

3.7.3.1 Using SPC tools, the contractor shall assure the following net weights: 

3.7.3.1.1 Ground Beef (fine ground bulk and patties) - will be packed to a net 

weight of 40 pounds. 

3.7.3.1.2 Coarse Ground Beef - will be packed to a net weight of 60 pounds. 

3.7.4 Closure 

3.7.4.1 Shipping containers will be closed by strapping, taping or gluing. When 

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

shall be secured by the gluing or taping method. 

3.7.5 Marking of Containers* 

3.7.5.1 Both, immediate and shipping containers will have a printed code that 

includes the establishment number and is traceable to the production 

lot and date. All container markings shall include all information 

required by FSIS along with the additional information listed below: 

3.7.5.2 Ground Beef, 1-pound package labels (100159, 110260) will have the 

following information included on commercially labeled packages: 

3.7.5.2.1 Safe handling instructions. 

3.7.5.2.2 Nutrition Facts panel (to include fat declaration of 17 grams of fat per 

112 gram serving). 

3.7.5.2.3 The “best if used by” date (180 calendar days from the date of 

production). 

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Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.7.5.2.4 The FSIS establishment number. 

3.7.5.2.5 A code number that will indicate traceability to production lot and date. 

3.7.5.3 Shipping Containers - Commercially marked shipping containers will 

include the information as follows: 

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

container or on the principle display panel). 

3.7.5.3.2 Applicable Purchase Order Number. 

3.7.5.3.3 The product name shall include no additional disclaimers and qualifiers 

to the name and material numbers listed below. 

Product Name That Shall Appear on the 

Label Material Number

Ground Beef 1/ 100158 

Ground Beef (LFTB Opt)1/ 110261 

Ground Beef, 1 pound packages 100159 

Ground Beef, 1 pound packages (LFTB Opt) 110260 

Ground Beef – Irradiated1/ 110085 

Coarse Ground Beef 100154 

Ground Beef Patties1/ 100161 

Beef Patties with SPP1/,2/ 100160 

Ground Beef Patties-Irradiated1/ 110082 

Beef Patties – 90/101/ 100162 

Lean Beef Patties1/ 100163 

Lean Beef Patties (LFTB Opt)1/ 110270 1/ Shall include the statement “For Institutional Use Only” on the principle display panel. 2/ The ingredient statement must include the identification of the added hydrated SPP. 

3.7.5.3.4 Fat Declaration. 

3.7.5.3.5 Shipping containers containing irradiated ground beef shall bear the 

required FSIS markings for irradiated products and a “best if used by 

date” (180 calendar days from date of production). 

3.7.5.3.6 Nutrition Facts panel to include fat declaration of: 

3.7.5.3.6.1 17 grams of fat per 112 grams serving size for bulk items (100158, 

110261, 100159, 110260, 110085,100154), 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.7.5.3.6.2 13 grams of fat per 85 grams serving size for patty items -15% fat 

(100161, 100160, 110082),

3.7.5.3.6.3 8 grams of fat per 85 grams serving size for patty item - NTE 10% fat 

(100162), and

3.7.5.3.6.4 4.5 grams of fat per 88 grams serving size for patty items – 5% fat 

(100163, 110270).

3.7.5.3.7 Ingredient declaration (including single ingredient products). 

3.7.5.3.8 An allergen statement in a format which complies with the Food 

Allergen Labeling and Consumer Protection Act (FALCPA) for any 

product which contains milk, eggs, fish, crustacean shellfish, tree nuts, 

peanuts, soy or wheat; e.g. Allergen: This product contains ______. 

* All labeling shall be illustrated in the Contractor’s technical proposal. 

3.7.6 Palletized Unit Loads 

3.7.6.1 All products shall be stacked on new or well-maintained pallets and 

palletized with shrink wrap plastic. 

3.7.7 Total Net Weights Per Delivery Unit 

3.7.7.1 The delivery units for each of the respective material numbers are as 

follows: 

Material Number Pounds Per 

Delivery Unit 

100158, 100159, 110085, 110261, 110260 40,000 

100161, 100160, 100162, 110082, 100163, 110270 38,000 

100154 42,000 

Note: No tolerances will be allowed. 

3.7.8 Sealing 

3.7.8.1 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 F 1157-04 as required under this supplement. 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.8 USDA QUALITY ASSURANCE 

3.8.1 Warranty and Complaint Resolution 

3.8.1.1 Warranty - The contractor will guarantee that the product complies with 

all specification requirements, technical proposal declarations, and 

provisions set forth in the program supplement. 

3.8.1.2 Complaint Resolution - Customer complaint resolution procedures will 

be included in the technical proposal. These procedures will include: a 

point of contact, investigation steps, intent to cooperate with AMS, and 

product replacement or monetary compensation. The procedures will 

be used to resolve product complaints from recipient agencies or AMS.

3.8.2 AMS Monitoring and Production Assessment 

3.8.2.1 A GVD agent must be present during the production of the finished 

product for all USDA ground beef contracts. The GVD agent will 

monitor and verify the processing steps, quality assurance activities, 

and any corrective actions to assure that all requirements outlined in 

the approved technical proposal are complied with. The GVD agent 

will be conducting the monitoring and production verification in 

accordance with applicable GVD procedures. Any deviations to 

contractual requirements will be reported to the contractor and COTR. 

The COTR will make all determinations as to the acceptability of the 

product relative to findings documented by the GVD agent.

3.8.3 Control of Non-Conforming Product 

3.8.3.1 The contractor must include a plan to assure that non-conforming 

product (i.e., boneless beef, LFTB, ground beef) is not delivered under 

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

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

disposition of non-conforming product, including vendor notification in 

writing to the COTR of final disposition (e.g., diverted to cooked 

product or destroyed). 

3.8.4 Contractor Checkloading 

3.8.4.1 Contractor will perform checkloading examinations at the time of 

shipment and issue contractor’s certificate to accompany each 

shipment that includes all of the following information: 

3.8.4.1.1 Purchase Order Number/Purchase Order Line Item Number; 

3.8.4.1.2 Sales Order Number/Sales Order Line Item Number; 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

3.8.4.1.3 Destination of shipment; 

3.8.4.1.4 Name of Product and applicable Material Number; 

3.8.4.1.5 Shipping Date; 

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

shipping container and immediate container code(s) and the code used 

that provides traceability to establishment number, production lot and 

date; 

3.8.4.1.7 Count of shipping containers and total projected net weight in each 

production lot; 

3.8.4.1.8 Identity of car or truck (car numbers and letters, seals, truck license, 

etc.) as applicable; 

3.8.4.1.9 Contractor certification that product conforms with the applicable 

specification (TRS GB 2012); 

3.8.4.1.10 Count and projected net weight verified and; 

3.8.4.1.11 Signature of company official responsible for checkloading. 

 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

APPENDIX A 

DATA ENTRY AND PROCESS CAPABILITY VALUES 

Data Entry 

The ADL will record microbiological and fat test results on spreadsheets and to have 

those spreadsheets readily available to AMS and its contractors/suppliers. Quantitative 

(plate count) results will be expressed as colony forming units (CFU) per gram or per ml 

reflecting the original sample measurement. Test results will be entered as a whole 

number (i.e., no decimal places, no preceding < (less than) symbol). Qualitative results 

for E. coli O157:H7 and Salmonella will be recorded as a 1 for a positive results and as 

a 0 for negative results. 

The ADL will provide the calculated process capability values (CPU, Cpk and Cl) in the 

spreadsheets so that the supplier’s process capability assessment can be determined, 

as described in APPENDIX B. 

Process Capability Values – CPU or Cpk 

The process capability value (CPU or Cpk) is calculated by the ADL. CPU will be used 

for microbiological tests and for Beef Patties – 90/10 fat tests since these requirements 

only have an upper specification limit. Cpk will be used for fat testing requirements that 

have an upper and lower specification limit (see section 3.5). The upper specification 

limits (USL) for microbiological requirements will be found in APPENDIX B. The 

calculations for CPU and Cpk are as follows: 

Calculation of process capability (CPU) with an

upper specification limit only

Step 1.  The first calculation will determine the Z‐

value (upper):

     

Z‐value (upper) = (USL – Process Average) /

Standard Deviation

Step 2.  The Z‐value divided by 3 will calculate the

CPU:

     

CPU = Z‐value (upper) / 3

Calculation of process capability (Cpk) with an

upper and lower specification limit

Step 1.  The first set of calculations will determine

the smaller value of the two Z‐values

(upper or lower):

Z‐value (upper) = (USL – Process Average) /

Standard Deviation

Z‐value (lower) = (Process Average – LSL) /

Standard Deviation

Step 2.  The smaller of the two Z‐values (upper or

lower) divided by 3 will calculate the Cpk.

CPU = Z‐value (smaller value of the upper or

lower) / 3

Process Capability Value – Cl 

The central line (Cl; x-bar) is the process average or arithmetic mean that indicates the 

incidence of positive E. coli O157:H7 and Salmonella results. 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

APPENDIX B 

AMS BONELESS & GROUND BEEF PROCESS REQUIREMENTS FLOW CHART 

Quality Control Program – Prior to bidding on 

ground beef contracts with the USDA, the 

documented quality control program as 

described within the approved technical 

proposal (raw material suppliers and grinders) 

must have received a satisfactory onsite 

capability assessment by GVD. AMS will audit 

and monitor the program. The quality control 

program must specifically address 

management of microbial data to comply with 

the AMS Process Requirements Flow Chart 

and the following descriptions. 

Process Assessment Status - A process 

assessment involves sampling and testing of 

20 consecutive lots or sub-lots (which will 

include the last recorded result as defined 

within APPENDIX D) of boneless beef (see 

Section 3.2.2.8.4) or ground beef (see Section 

3.2.3.5.3.5) destined for USDA contracts for 

the microbes listed within the table below. 

Process Capable? – Flow chart decision step 

that involves test results for up to 20 

consecutive lots or sub-lots (which will include 

the last recorded result) recorded in 

spreadsheets, where the process capability 

(CPU or Cl) value is calculated (See 

APPENDIX A) for evaluation. A process that is 

not capable shall be declared to the COTR

immediately when results are known and will 

result in switching from process assessment 

status to conditional status or switching from 

conditional status to ineligible status when: 

 The CPU values do not meet the levels 

specified in the table below; 

 The Cl values do not meet the levels 

specified in the table below for Salmonella

or E. coli O157:H7; 

 Two results exceed any of the critical limits in the table below; * or 

 After 2 or more results, the CPU value is negative.* 

*Immediate action will be taken prior to completion of 20 lots or sub-lots. 

 

Quality Control Program

Approved by AMS

Process Assessment Status

Process

Capable?

Conditional Status

Not to exceed 60 calendar days

Process

Capable?

Ineligible Status

Satisfactory

AMS

Assessment

Audit?

Yes

No

No

Yes

Yes

AMS PROCESS  

REQUIREMENTS FLOW CHART

No

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

Conditional Status –To regain process capable status, the boneless beef supplier or 

contractor must notify the COTR that the process is not capable, and then have 20 

consecutive results that meet the ‘Process Capable’ criteria within 60 calendar days or 

in accordance with a production schedule pre-approved by the COTR. Change in 

status begins after a cause and effect analysis has been performed and corrective 

actions have been implemented. The boneless beef supplier or contractor may also 

declare itself ineligible at any time.

Ineligible Supplier/Contractor – An ineligible Boneless Beef Supplier or Ground Beef 

Contractor will not be allowed to supply boneless or ground beef products under USDA 

contracts until a cause and effect analysis has been performed and corrective actions 

have been submitted to AMS for review and approved, implemented and a satisfactory 

AMS assessment audit has been completed. Once satisfactorily becoming eligible, 

subsequent production will be under Conditional Status. The AMS COTR reserves 

the right to declare a boneless beef supplier or ground beef contractor ineligible at any 

time. 

AMS MICROBIAL REQUIREMENTS FOR BONELESS & GROUND BEEF 

Microbial Test USL (cfu) Critical Limits (cfu) CPU or Cl Value 

Standard Plate Count 50,000 / gram 100,000 / gram CPU > 1 

Total Coliforms 100 / gram 1,000 / gram CPU > 1 

E. coli 100 / gram 500 / gram CPU > 1 

Salmonella Positive (+) result / 25 

grams 

Cl < 0.05 

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

grams 

Cl < 0.05 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

APPENDIX C 

REQUIREMENTS FOR GROUND BEEF-IRRADIATED PRODUCTS 

Ground Beef-Irradiated products shall be subjected to ionizing radiation from gamma 

ray, electron beam, or x-ray sources. The following requirements are in addition to all 

requirements specified within this TRS. 

Handling 

Products shall be packaged and placed into shipping containers and frozen to 0°F 

within 72 hours from time of completion of the production lot prior to irradiation. 

Products must be maintained in a frozen state from the time of leaving the shipping 

freezer and throughout the irradiation process. After irradiation, the products must be 

palletized, reloaded, and dispatched to the final destination. 

Dosimetry 

Ground beef shall be subjected to ionizing radiation to receive a dosage that is no less 

than 1.35 kilograys (kGy) and no more than 3.00 kGy. Irradiation facilities shall: 

 Submit the initial dosimeter data verifying minimum and maximum dosages 

received within the technical proposal, and 

 Maintain and provide confirmation dosimeter data to AMS upon request for each 

unit of ground beef irradiated. 

Microbial Testing 

Irradiated Ground Beef Products (patties and bulk) - shall be tested for Standard Plate 

Count, Total Coliforms, and E. coli after final grinding and before freezing and tested for 

Salmonella and E. coli O157:H7 after completion of the irradiation process. 

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

Figure 2 

APPENDIX D 

GLOSSARY OF TERMS 

Cause and Effect Diagrams – A cause and 

effect analysis is used to identify the cause or 

source of non-conformities. It categorizes the 

source as derived from impact on a process 

presented by Human, Machinery, Material, 

Methods, Environment, and Measurement (Test). 

The Cause and Effect Diagram will assist in 

evaluating a process and assigning the 

appropriate control point (see Figure 1). 

"Cleanup to cleanup" - Part of a HACCP 

program that the establishment has in place to 

support statistically distinguishing one portion of 

production from another. Production destined for USDA contracts is to be commenced 

on clean equipment. "Cleanup to cleanup" may be an effective means of preventing 

cross contamination of one part of production to another with E. coli O157:H7. 

However, "cleanup to cleanup" without other supporting documentation may not be 

adequate to statistically distinguish one portion of production from another. If a sample 

analysis yields a positive result, any product produced in the same time frame with the 

same process or equipment is suspect, unless an intervention occurred that would 

indicate a change in the status of the process/equipment. 

Control Charts – A control chart is a 

run chart with statistically derived 

upper and lower control limits (ucl 

and lcl). The control chart 

demonstrates if a process is in 

statistical control. When properly 

designed, control charts provide an 

early warning of problems allowing 

for adjustments to be made before 

production of non-conforming 

products. Microbial test results may 

be plotted on control charts for 

individual measurements and fat test 

results may be plotted on control charts featuring average and range of the fat test 

results (See Figure 2). 

 

Effect

Cause Cause

Cause Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Cause

Figure 1

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

AMS Fat Data

Average Fat

Company = B

Samples: 20

Mean: 15.3664

Std Dev: .8421

Cpk: 1.042 Spec Lim: ( 12, 18) Est % out: ( .0032012, .088179)

Act % out: ( .0000, .0000)

Mean

-3sp +3sp

LSL USL

Target

0

2

4

6

8

10

12 13 14 15 16 17 18

Cpk – Process Capability Value (Cpk) is a capability analysis index used to determine if 

a process can meet specification limits. A Cpk value of 1 indicates that the process is 

producing at least 99.73% within the specification limit. Cpk values of 1 for many 

organizations have become the minimum requirement. However, the larger the Cpk 

values the better. Cpk differs from other process capability analyses since it considers 

the process average along with the distribution of test results. Since there is no lower 

specification limit for USDA microbial requirements, the calculation for Cpk will not 

involve relating the process average with a lower 

specification limit. 

CPU - Process Capability Value (CPU) is the 

same as Cpk except that there is no lower 

specification limit. The process performance 

index is correctly known as a Centered Process 

Capability Upper Specification Limit only (CPU) 

(See Figure 3). 

Excellent Condition - All product must be in 

excellent condition (e.g., exposed lean and fat 

surfaces shall be of a color and bloom normally 

associated with the class, grade, and cut of meat 

and typical of meat which has been properly 

stored and handled). Cut surfaces and naturally exposed lean surfaces shall show no 

more than slight darkening or discoloration due to dehydration, aging, and/or microbial 

activity. The fat shall show no more than very slight discoloration due to oxidation or 

microbial activity. No odors foreign to fresh meat shall be present. Changes in color 

and odors characteristically associated with vacuum 

packaged meat in excellent condition shall be acceptable. 

Also, product shall show no evidence of mishandling. Beef 

must be maintained in excellent condition through 

processing, storage, and transit. 

Flow Charts – Flow charts depict all of the steps of a 

process. Standard symbols are used to identify the start, 

finish, processing steps and decision steps. It can be used 

to simplify a complex process so that it can be analyzed 

(Figure 4). 

Histograms – The histogram shows a pictorial 

representation of the frequency of distribution of microbial 

test results over time. Sometimes referred to as process 

capability charts, histograms compare the distribution of 

the test results with AMS specification requirements. Use 

histograms along with control charts to better understand 

process capability (See Figure 3). 

Start

Process Step

Decision

Finish

No

Yes

Figure 4

Figure 3

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

Figure 5 

Pareto Diagrams – The Pareto diagram ranks the importance of different nonconformities. Typically, non-conformities are measured against frequency of 

occurrence. The Pareto analysis is helpful 

in identifying and justifying which problems 

will need to be solved first (see Figure 5).

Process – For the purpose of this 

specification, a single process involves the 

input of a raw material on a production line 

with a value added activity resulting in a 

output that can is be further processed or 

meet a customer’s need. A complex 

process involves output being another 

processes input. The production of ground beef is a complex process. 

Process Capability Assessment on 20 consecutive lots – For the purpose of this 

specification, process capability assessments are conducted on data results from each 

lot for fat and microbial requirements. A process assessment involves sampling and 

testing of 20 consecutive lots (which always includes the last recorded result). 

Information from each lot will be evaluated with information from the preceding 19 lots 

(i.e., while in process assessment of the first 20 lots, the process was found to be 

capable, then assessment will continue on lot numbers 2-21). This has often been 

referred to as a ‘Rolling 20’. This assessment takes into account process variations that 

may be attributed to product, management, sources, and time (see Figure 6). 

Random Sampling – A process of selecting a sample from a lot whereby each unit in 

the lot has an equal chance of being selected and is representative of the lot’s 

production. 

 

Figure 6

Boneless defects

Frequency (%) - Samples 1 to 9

CONN TIS

LYMPH

BONE

FATINT

BLOOD CL

Category

35

21

20

10

4

Count

0 5 10 15 20 25 30 35 40

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Approved by ________ MEO 

Date Issued: 04/30/03 

Date Revised: 05/22/12 TRS-GB-2012 

Statistical Process Control (SPC) – SPC is the primary analysis tool of quality 

improvement. The objective of any quality improvement strategy is to identify and 

reduce the amount of variation. SPC analyzes the variation in a process and is the 

applied science that assists suppliers to collect, organize and interpret microbial and fat 

test results on processing of ground beef destined for USDA. 

SPC provides tools to help measure, identify, and eliminate variation from customer 

requirements (see Table 1). 

Tools for Statistical Process Control 

Flow Charts Scatter Diagrams 

Pareto Diagrams Run Charts 

Cause and Effect Diagrams Control Charts 

Histograms Capability Assessment 

Upper and lower control limits (ucl and lcl) – Control limits are statistical calculations 

of the distribution of test results. Upper and lower control limits represent +/- 3 standard 

deviations of the process results. Data plotted outside the limits represent special 

causes of variation. A process may be considered “out of statistical control” when 

results are outside these limits. Upper and lower control limits are not to be confused 

with specification limits. A supplier wishing to be an eligible participant in the Ground 

Beef Program shall have a process that is capable of producing within the specification 

limits (See figure 2). 

Upper and lower specification limits (USL and LSL) – Normally, the customer sets 

the specification limits. The objective of the Ground Beef Purchase Program is to 

procure from ground beef processors that are statistically capable of meeting the upper 

specification limits specified within the TRS-GB. The specification limits reflect 

customer needs (See Figure 3). 

Table 1 

SUPPLEMENT 211 TO THE AMS MASTER SOLICITATION ATTACHMENT I
Animal Handling and Welfare 

1.0 General 

1.1 Program Approach 

The contractor and all subcontractors must develop and implement a written program that is 

consistent with a systematic approach to humane handling and welfare as outlined in 

69 FR 54625. The program will ensure proper animal handling and welfare techniques are 

conducted from the time the transportation conveyance enters the facility’s premises through 

the stunning and exsanguination processes of the animal. 

1.2 Program Submission 

The program will be submitted as a supporting document to the firm’s approved technical 

proposal and must address the requirements outlined in Section 2.0 – Program 

Components. 

2.0 Program Components 

The contractor must ensure that any facility that harvests animals for the program has a: 

2.1 Mission Statement 

Mission Statement on Animal Handling and Welfare that is distributed to all employees and 

conspicuously displayed at the premises. 

2.2 Training Program 

Training program on Animal Handling and Welfare that: 

 is provided to all employees interacting with animals; 

 covers Chapter 3: Transportation Audit Guidelines, Core Criteria 1 and 3 of the AMI 

Recommended Animal Handling Guidelines and Audit Guide 2010 Edition;

 

 

TECHNICAL REQUIREMENTS 

SCHEDULE – ANIMAL HANDLING AND 

WELFARE 2010 (TRS-AHW-2010) 

Contracting Officer Technical 

Representative (COTR) Standards, 

Analysis, and Technology Branch 

Room 2607 S-Bldg, Phone: (202) 720-

4486 

Effective: May 2010

SUPPLEMENT 211 TO AMS MASTER SOLICITATION ATTACHMENT II 

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 covers Chapter 4: Auditing Animal Handling and Stunning 7 Core Criteria of the AMI 

Recommended Animal Handling Guidelines and Audit Guide 2010 Edition;

 is conducted no less frequently than once a year for each designated employee; and, 

 requires signed documentation from each employee and confirmation by signature of the 

designated trainer upon successful completion of training. 

2.3 Quality Management Plan 

Written quality management plan (internal) which addresses the provisions of Chapter 3: 

Transportation Audit Guidelines, Core Criteria 1 and 3, and Chapter 4: Auditing Animal 

Handling and Stunning, 7 Core Criteria, of the AMI Recommended Animal Handling 

Guidelines and Audit Guide 2010 Edition, found at the following web site: 

http://www.animalhandling.org/ht/d/sp/i/26752/pid/26752

2.4 Non-Ambulatory and U.S. Suspects 

2.4.1 Cattle 

Written protocol in-place and enforced that precludes the receipt of or having nonambulatory, disabled cattle on the harvest facility premise. In the event that animals become 

non-ambulatory or disabled at any time while present at the harvest facility, the animal will be 

humanely euthanized and the carcass removed from the premise in a timely manner through 

contracted services or other means.

2.4.2 Hogs and Sheep 

Written protocol in-place and enforced that ensures all animals designated by FSIS as U.S. 

Suspects (9 CFR 301.2) that are slaughtered are appropriately segregated during the 

harvest and production processes and precluded from inclusion in any products purchased 

by AMS. 

3.0 Program Evaluation and Eligibility 

The program will be audited (external) by a firm accredited by AMS. The accreditation of the 

firm will be conducted by the Audit, Review and Compliance Branch through the 

LS ISO Guide 65 Program. Alternatively, at the option of the contractor or subcontractor, 

the audits can be performed by AMS auditors. 

3.1 Audit Format 

The AMS accredited auditing firm must conduct audits utilizing the following format: 

3.1.1 Transportation Segment (Chapter 3: AMI Recommended Animal Handling Guidelines 

and Audit Guide 2010 Edition) 

Audited firms must pass Core Criteria 1 with a minimum scoring of excellent and Core 

Criteria 3 with a minimum scoring of acceptable each time an audit is performed. 

SUPPLEMENT 211 TO AMS MASTER SOLICITATION ATTACHMENT II 

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3.1.2 Animal Handling and Stunning Segment (Chapter 4: AMI Recommended Animal 

Handling Guidelines and Audit Guide 2010 Edition) 

Audited firms must pass Core Criteria 1 through 5 with a minimum scoring of acceptable 

while Core Criteria 6 and 7 must be adhered to with full compliance (zero tolerance) each 

time an audit is performed. 

3.2 Initial Audit 

Initial audit must be performed prior to award of contracts. 

3.3 Audit Failure 

If an audit is failed for any of the Core Criteria, the firm is not eligible to provide product until 

such a time that corrective and preventative actions are approved by the Contracting Officer, 

implemented and proven effective. 

3.4 Audit Frequency and Status 

 STANDARD - Until four (4) consecutive successfully passed audits are attained, an audit 

must be conducted within 3 months of the previous audit. 

 MONTHLY - If at any time an audit identifies any of the Core Criteria not meeting the 

pass requirements while in the STANDARD phase, auditing will be required to be 

conducted on a monthly basis once corrective and preventative actions have been 

approved by the Contracting Officer, implemented and proven effective. This schedule 

will be for a period of time until four (4) successive audits are found to meet the pass 

requirements noted within Chapter 3 (Core Criteria 1 and 3) and Chapter 4 (Core Criteria 

1 through 7) of the AMI Recommended Animal Handling Guidelines and Audit Guide 

2010 Edition; at which time audits shall be conducted on the STANDARD basis. 

 If four successfully conducted audits are sequentially completed within a one year period 

while in STANDARD auditing phase, the facility may move to a SEMI-ANNUAL audit 

basis. 

 SEMI-ANNUAL - Semi-annual audits may continue until such time that a failed audit is 

reported or a period of greater than six months has elapsed without any audits being 

performed; at which time the audits must resume as described for STANDARD audits. 

4.0 Contracting Officer 

The contracting officer can declare a contractor’s and/or subcontractor’s Animal Handing and 

Welfare Program out of compliance at any time. 

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