Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

SUPPLEMENT 509 TO THE AMS 

MASTER SOLICITATION FOR 

PURCHASE OF FROZEN 

ALASKA POLLOCK PRODUCTS

FOR DISTRIBUTION TO

FEDERAL FOOD AND 

NUTRITION ASSISTANCE 

PROGRAMS 

APPROVED

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program

Standards and Specification Division (SSD)

Room 3932-S, STOP 0258

Phone (202)-690-3148

Supersedes: Supplement 509 May 2017 – Changes from 

previous requirements in blue

Effective: June 2020

 

100 OVERVIEW

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

Alaska Pollock products by the Department of Agriculture (USDA), including the 

applicable Federal Purchase Program Specification (FPPS) (Exhibit A, A1 and A2).

200 RESPONSIBILITY / ELIGIBILITY

201 All Alaska Pollock fillet block processors, fish stick, nugget and fillet portion processing 

facilities used to fulfill USDA contracts shall be a United States Department of 

Commerce (USDC)/NOAA Seafood Inspection (SI) Approved Establishment. NOAA SI 

Approved Establishments must meet all pertinent Federal requirements applicable to 

processing fish and fishery products. NOAA SI Approved Establishments must comply 

with the following regulatory requirements that are applicable to the firm:

201.1 21 CFR Part 110

21 CFR Part 117 Subparts A, B and

21 CFR Part 123

NOAA SI Approved Establishments Requirements

50 CFR Part 260

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

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

Systems: 
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

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

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

systems audits on a quarterly frequency interval to substantiate overall compliance with 

all pertinent regulations and to meet quality requirements. Firms operating under the 

USDC/NOAA HACCP Quality Management Program will be subjected to product 

verifications performed during every audit to verify that the processing systems are 

capable of delivering finished product quality which meets Grade A.

201.4 USDC/NOAA Integrated Quality Assurance (IQA) Program; 

A reduced inspection service which requires that firms assume greater verification and 

documentation responsibility and NOAA SI performs verification checks of the facility, 

QA system and product quality results.

201.5 USDC/NOAA Resident Inspector Program; 

A continuous inspection service whereby USDC Inspection personnel are present 

during all hours of production to fulfill USDA contracts.

300 INSTRUCTIONS TO POTENTIAL SUPPLIERS

310 The frozen Alaska Pollock products shall be purchased on a competitive bid basis from 

qualified suppliers who have met the requirements described in this Section. Interested 

suppliers may submit a technical proposal at any time during the purchase program. 

Suppliers should allow 10 working days, from USDA’s receipt of the technical proposal

for notification of evaluation results. A supplier is deemed eligible upon notification of

approval of the technical proposal by the Standards and Specification Division (SSD). 

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

described in the AMS Master Solicitation and Solicitations.

330 Documentation Requirements

331 Technical Proposal Requirement

331.1 Include a detailed description of the frozen, Alaska Pollock blocks, Alaska Pollock oven 

ready fish sticks, nuggets or Alaska Pollock fillet portions and each of the production 

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

the FPPS. (Plan/Do)

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

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

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

recorded and made available to AMS and/or Department of Commerce (DOC). (Check)

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

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

preclude a reoccurrence. (Act)
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

331.4 The technical proposal shall follow the format as shown in Exhibit B, B1 and B2. 

Technical proposals should be brief and concise.

331.5 The technical proposal shall be preceded by the following, as required by the template:

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

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

document name and reference number.

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

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

400 INSTRUCTIONS FOR SUBMISSION OF TECHNICAL PROPOSAL

410 The following procedures establish the acceptable minimum requirements for the 

format and content of the technical proposal:

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

technical proposal (see Exhibit B, B1 and B2). The supplier shall submit the technical 

proposal as an email file attachment to AMS (Darin.Doerscher@ams.usda.gov and

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

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

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

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

separate document as well. 

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

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

with formatting instructions, technical evaluators may have difficulty evaluating the 

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

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

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

evaluation.

420 Technical Proposal Revisions

421 Changes to a supplier’s technical proposal may be submitted at any time or at the request 

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

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

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

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

The supplier shall include the revision date and the appropriate page number(s).
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

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

strikeouts. 

500 ASSESSMENT BY THE QUALITY ASSESSMENT (QA) DIVISION

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

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

assessment audit of the facility’s processes, food defense plan, and quality control 

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

contractual requirements.

520 Pre-Award Onsite Capability Assessment Audit

521 Food Defense Assessment

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

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

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

defense plan is inadequate, the supplier shall be notified by the SSD that it is ineligible 

to bid. The supplier shall have an opportunity to correct identified deficiencies, modify 

its food defense plan and contact the QA Division. Eligibility shall depend on whether 

the modifications demonstrate compliance with the food defense plan.

522 Documentation shall support:

522.1 the production of the frozen Alaska Pollock product that complies with the applicable 

FPPS and the potential supplier’s approved technical proposal, and

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

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

shipping records, and interviews with management and production personnel.

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

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

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

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

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

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

have an opportunity to correct identified deficiencies, modify its process, food defense

plan, and/or technical proposal, and resubmit to FSCS Division for further consideration.

523.2 Eligibility shall depend on whether the modifications demonstrate that:

523.2.1 the process is capable of delivering frozen Alaska Pollock product in compliance with 

the FPPS,
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

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

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

523.2.4 the supplier complies with other applicable contractual requirements.

530 Post-Award Assessment Audit

531 Eligible suppliers who receive contracts shall have their documented food defense plan, 

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

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

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

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

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

when production commences for the first contract awarded. Additional audits shall be 

conducted as determined by the SSD, but not less than once per month for suppliers 

with continuous or multiple contracts, or once per contract for intermittent suppliers. At 

the discretion of the SSD, more frequent audits may be conducted when audit 

deficiencies are detected.

540 Post-Award Actions

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

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

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

542 Suppliers shall assure that the delivered product complies with the provisions of the 

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

approved by the FSCS Division.

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

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

examinations, supervision, official documentation, and related services.

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

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

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

SW, Washington, DC 20250-0258, telephone (202) 720-3271. 

600 DOMESTIC ORIGIN CERTIFICATION CLAUSE
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

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

all subcontracts for fresh and frozen Alaska Pollock or Alaska Pollock products used in 

fulfilling any contracts awarded under this Supplement and Master Solicitation. The 

burden of proof of compliance is on the Contractor. All raw materials shall be shipped 

in containers labeled as “Domestic Only Product” on the principle display panel and the 

bill of lading accompanying the shipment shall contain the statement “Domestic Only 

Product.”

700 CERTIFICATE OF CONFORMANCE (COC)

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

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

800 ALASKA POLLOCK BLOCKS AND ALASKA POLLOCK FILLET PORTIONS

CONTRACTOR CHECKLOADING

810 For Alaska Pollock blocks and Alaska Pollock fillet portions, the contractor shall

perform checkloading examinations as described in the FPPS at the time of 

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

includes all of the following information:

810.1 Purchase Order Number/Purchase Order Line Item Number;

810.2 Sales Order Number/Sales Order Line Item Number;

810.3 Destination of shipment;

810.4 Name of Product and applicable Material Number;

810.5 Shipping Date;

810.6 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;

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

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

applicable;

810.9 Contractor certification that product conforms with the applicable specification (FPPS); 

810.10 Count and projected net weight verified and;

810.11 Signature of company official responsible for checkloading.
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

900 ALASKA POLLOCK OVEN READY FISH STICKS AND NUGGETS

ACCEPTANCE AND CERTIFICATION

901 For Alaska Pollock oven ready fish sticks and nuggets, the USDC Seafood 

Inspector shall certify acceptable product and set forth on a Certificate of 

Inspection and Certificate of Loading to accompany each shipment that includes 

the following information:

901.1 Purchase Order Number/Purchase Order Line Item Number.

901.2 Sales Order Number/Sales Order Line Item Number.

901.3 Destination of shipment.

901.4 Name of product and applicable material number.

901.5 Shipping Date.

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

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

traceability to establishment number, production lot and date.

901.7 Count of shipping containers and total projected net weight in each production lot.

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

applicable.

901.9 A statement that “Product conforms with the FPPS for Alaska Pollock, Oven 

Ready (Breaded) Fish Sticks and Nuggets, Frozen; count and projected net 

weights certified.”
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

1000 EXHIBITS
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR ONCE-FROZEN 

ALASKA POLLOCK BLOCKS

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

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

Supersedes: FPPS APB dated April 2016 – changes from 

previous requirements in blue

Effective: January 2017

Approved by CMS

Date Issued: 06/18/09

Date Revised: 01/09/17

100 ITEM DESCRIPTION

110 Once-Frozen Alaska Pollock Blocks

120 U.S. Grade A

130 Alaska Pollock Fish blocks shall weigh approximately 16-1⁄2 pounds and shall

be packed three (3) blocks to a master carton with a net weight of 49-1⁄2 

pounds.

200 CHECKLIST OF REQUIREMENTS

210 Product shall be produced under the Food and Drug Administration regulations 

and all applicable federal Acts and regulatory references cited therein that are 

in effect on the date of production. 

300 MATERIALS

310 FISH FLESH

311 Domestic Origin of Fish Flesh – The Alaska Pollock (Gadus chalcogrammus)

shall be derived from fillets that are caught and processed in U.S. waters on a 

U.S. flagged vessel or caught in U.S. waters and processed in a facility based 

in the U.S. or U.S. Territory. 

312 U.S. Grade A - United States Standards for Grades of Frozen Fish Fillet 

Blocks. Standards for Grades shall be implemented in accordance with the 

guidance set forth in part II of the National Oceanic and Atmospheric 

Administration (NOAA) Handbook 25, "Inspector's Instructions for Grading 

Frozen Fish Blocks."

313 The U.S. Standards for Grades shall apply to once-frozen fish blocks that are 

rectangular shaped masses made from Alaska Pollock flesh.

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A
Approved by CMS 

Date Issued: 06/18/09

Date Revised: 01/09/17 2 

314 The blocks shall be made from whole fillets that are skinless and boneless (pin 

bone out).

315 The blocks shall not contain minced or comminuted fish flesh. The blocks shall 

not be made by restructuring (reworking) pieces of fish blocks into the shape of 

a fish block.

316 The blocks shall not contain sodium phosphates.

317 The blocks shall never be allowed to thaw and shall have been stored at 

temperatures of 0oF or less for no more than 12 months.

318 The blocks shall be practically free of voids and ice pockets.

320 METAL DETECTION

321 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 equipment, location, detection procedure, sensitivity levels, frequency of 

equipment validation, and corrective action procedures shall be identified and 

described.

400 PREPARATION FOR DELIVERY

410 PACKAGING AND PACKING

411 Packaging – Fresh (never previously frozen) Alaska Pollock whole fillets shall 

be layered into a block mold and deep frozen to produce fish blocks that are 

used as the raw material for further processing into high quality breaded and 

battered fish products. The once-frozen Alaska Pollock Blocks shall be 

wrapped or sealed to protect blocks from freezer deterioration, physical 

damage, and contamination. 

412 Alaska Pollock Fish blocks shall weigh approximately 16-1⁄2 pounds and shall

be packed three to a master carton with a net weight of 49-1⁄2 pounds. 

413 The once-frozen blocks shall be protected by a paperboard block liner and then 

packed in a cardboard master case, which reduces the likelihood of freezer 

burn or rancidity. The packaging should be uniform and completely cover the 

product. 

414 Shipping container labeling shall declare a net weight, meaning actual product 

weight.

415 Style and Size of Container – Only one size and style of bags and cases may 

be offered in an individual shipping unit. The shipping containers shall be in 

compliance with the National Motor Freight Classification, or the Uniform 

Freight Classification, as applicable.

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A
Approved by CMS 

Date Issued: 06/18/09

Date Revised: 01/09/17 3 

416 Labeling - Cases shall be labeled to include all information required by United 

States Department of Commerce (USDC) regulations. Shipping container 

labels shall be illustrated in the contractor’s technical proposal and contain the 

following information:

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

top or on the principle display panel of each case.

416.2 The applicable purchase order number.

416.3 A traceability code that includes information regarding production 

establishment, production date and production lot.

416.4 USDC Inspection Mark and Grade – The Processed Under Federal Inspection 

“PUFI” mark along with the Grade A Shield.

416.5 Material Number – 110601. 

416.6 Product Name – Once-Frozen Alaska Pollock Blocks.

420 PALLETIZED UNIT LOADS

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

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

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

containers over the edges of the pallets and exposes each shipping container’s 

principal display panel to facilitate certification examinations.

500 PRODUCT ASSURANCE

510 All Alaska Pollock fillet block processors and processing facilities used to fulfill 

USDA contracts shall be a USDC/NOAA Seafood Inspection (SI) Approved 

Establishment. NOAA SI Approved Establishments must meet all pertinent 

Federal requirements applicable to processing fish and fishery products. 

NOAA SI Approved Establishments must comply with the following regulatory 

requirements that are applicable to the firm:

510.1 21 CFR Part 110

21 CFR Part 117 Subparts A, B and F

21 CFR Part 123

NOAA SI Approved Establishments Requirements

50 CFR Part 260

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A
Approved by CMS

Date Issued: 06/18/09

Date Revised: 01/09/17 4 

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

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

USDC/NOAA Inspection Systems:

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

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

unannounced systems audits on a quarterly frequency interval to substantiate 

overall compliance with all pertinent regulations and to meet quality 

requirements. Firms operating under the USDC/NOAA HACCP Quality 

Management Program will be subjected to product verifications performed 

during every audit to verify that the processing systems are capable of 

delivering finished product quality which meets Grade A.

510.4 USDC/NOAA Integrated Quality Assurance (IQA) Program; 

A reduced inspection service which requires that firms assume greater 

verification and documentation responsibility and NOAA SI performs 

verification checks of the facility, QA system and product quality results.

510.5 USDC/NOAA Resident Inspector Program; 

A continuous inspection service whereby USDC Inspection personnel are 

present during all hours of production to fulfill USDA contracts.

520 DELIVERED PRODUCT

521 Delivery Unit - Each delivery unit shall consist of 800 shipping containers with a 

net weight of 39,600 pounds. No tolerances shall be allowed.

522 All products shall be delivered to AMS assigned destinations under seal with 

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

the American Society for Testing and Materials Standard (ASTM) F1157-04 

and/or the International Organization for Standards (ISO) 17712-2010 as 

required under the Master Solicitation. Seals shall be 1⁄8th-inch diameter cable, 

high-security bolt, or equivalent.

530 WARRANTY AND COMPLAINT RESOLUTION

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

specification requirements, production plan declarations, and provisions set 

forth in the Master Solicitation and Supplement. 

532 Complaint Resolution – Customer complaint resolution procedures shall be 

included in the production plan. These procedures shall include: a point of 

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

replacement or monetary compensation. The procedures shall be used to 

resolve product complaints from recipient agencies or AMS.

600 NON-CONFORMING PRODUCT

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A
Approved by CMS

Date Issued: 06/18/09

Date Revised: 01/09/17 5 

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

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

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

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

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

production, cooked or destroyed).

700 CONTACTOR CHECKLOADING

701 Contractor shall perform checkloading examinations at the time of shipment 

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

all of the following information:

701.1 Purchase Order Number/Purchase Order Line Item Number;

701.2 Sales Order Number/Sales Order Line Item Number;

701.3 Destination of shipment;

701.4 Name of Product and applicable Material Number;

701.5 Shipping Date;

701.6 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;

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

lot;

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

applicable;

701.9 Contractor certification that product conforms with the applicable specification 

(FPPS-APB-2017); 

701.10 Count and projected net weight verified and;

701.11 Signature of company official responsible for checkloading.

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR ALASKA 

POLLOCK FILLET

PORTIONS, UNBREADED, 

RAW, FROZEN

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD)

Room 3932-S, STOP 0258

Phone: (202) 690-3148

Supersedes: FPPS APFP dated May 2017 – changes from 

previous requirements in blue

Effective: June 2020

Approved by DBJ

Date Issued: 05/25/17 

Date Revised: 06/10/20

100 ITEM DESCRIPTION

110 Alaska Pollock Fillet Portions, Boneless, Skinless, Unbreaded, Raw, Frozen

120 Portion Weight – The target portion weight for Alaska Pollock fillet portions

shall be 4.0 ounces.

130 Packing – The Alaska Pollock fillet portions shall be packaged in four (4) 10-

pound, five (5) 8-pound, eight (8) 5-pound bulk immediate containers 

(packages) or twenty (20) 2-pound immediate containers (packages) and 

placed into shipping containers weighing 40 pounds.

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

a net weight of 38,000 pounds.

200 CHECKLIST OF REQUIREMENTS

201 All Alaska Pollock fillet block manufacturing facilities used in fulfilling USDA 

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

Approved Establishment (HACCP QMP, IQA or Resident Inspector Plant) 

operating in accordance with all applicable regulations. All Alaska Pollock 

fillet portions shall be processed in a USDC Approved Establishment 

(HACCP QMP, IQA or Resident Inspector Plant).

202 Product shall be produced under the Food and Drug Administration 

regulations and all applicable federal Acts and regulatory references cited 

therein that are in effect on the date of production and the AMS checklist of 

requirements.

210 MATERIALS

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A1
Approved by DBJ 

Date Issued: 05/25/17

Date Revised: 06/10/20 2 

210.1 Contractors’ technical proposal shall describe in detail the necessary 

processing steps, supported with digital images, to comply with the 

requirements below.

211 FISH FLESH

211.1 Domestic Origin of Fish Flesh – The Alaska Pollock fillet portions (Gadus 

chalcogrammus) shall be derived from fish that are caught and processed in 

U.S. waters on a U.S. flagged vessel or caught in U.S. waters and processed 

in a facility based in the U.S. or U.S. Territory.

211.2 The Alaska Pollock fillet portions shall be prepared from once-frozen, 

skinless, boneless, additive-free, pin bone-out, Alaska Pollock whole fillet 

blocks, and shall meet U.S. Grade A for workmanship quality attributes and 

sensory quality (odor and flavor) attributes, which have been stored at 0°F or 

less for no more than twelve months.

211.3 Fillet portions – The end item shall consist of boneless, skinless Alaska 

Pollock fillet portions, pin bone-out. The end item shall be free of abnormal 

condition, abnormal coloration, dehydration, cutting and trimming 

imperfections, ragged edges, holes, tears, and improper or misplaced cuts. 

212 FINISHED PRODUCT REQUIREMENTS

212.1 Portion Weight – During production, target portion weight for Alaska Pollock

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

lower specification limits of 4.1 and 3.9 ounces, respectively. 

212.2 Individually Quick Frozen (IQF) – The Alaska Pollock fillet portions shall be 

IQF so the individual fillets do not stick together. 

212.3 Glaze – The Alaska Pollock fillet portions shall be glazed with a layer of 

potable water. Glaze is added by dipping or spraying the frozen fillets with 

potable water.

212.3.1 The maximum amount of glaze permitted is equal to 5% of the portion weight. 

The glaze weight shall not be included in the net weight of the product.

212.4 Portion Shape – The Alaska Pollock fillet portions shall have uniform 

thickness throughout. Serpentine cut or other cut with non-parallel sides are 

permissible.

213 PREPARATION/COOKING METHODS

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

declared and appear on individual bags (immediate container).

214 METAL DETECTION

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A1
Approved by DBJ 

Date Issued: 05/25/17

Date Revised: 06/10/20 3 

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

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

sensitivity levels, frequency of equipment validation, and corrective action 

procedures shall be identified and described.

215 STATE OF REFRIGERATION

215.1 Alaska Pollock fillet portions shall be frozen to 00F within 4 hours after 

completion of the involved lot. 

215.2 Alaska Pollock fillet portions shall be stored, shipped, and delivered at 

temperatures that do not exceed 0oF 

220 PREPARATION FOR DELIVERY

221 PACKAGING AND PACKING

221.1 Packaging – The immediate containers shall be closed by heat seal. All 

immediate containers shall function as a tamper evidence indicator to provide 

added assurance of product integrity through the method of sealing or 

closure. Immediate containers may be commercially marked and may be 

resealable. A retail-style design with multiple colors, as well as a product 

photograph is permissible. 

 

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

immediate containers (packages) or twenty (20) 2-pound immediate 

containers (packages) shall be packed in a 40-pound (net weight) shipping 

container.

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

with the National Motor Freight Classification or Uniform Freight 

Classification.

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

shipping container shall be offered in an individual shipping unit.

222 LABELING

222.1 Processor shall meet all labeling laws. Both immediate and shipping 

containers shall be labeled to include all information required by USDC 

regulations, be illustrated in the contractor’s technical proposal and contain 

the required information listed below.

222.2 Immediate Container – The following information shall be on each immediate

container:

222.2.1 Alaska Pollock Fillet Portions. 

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

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A1
Approved by DBJ 

Date Issued: 05/25/17

Date Revised: 06/10/20 4 

222.2.2 Manufacturer name and address.

222.2.3 Ingredient declaration.

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

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

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

wheat; Contains ______.

222.2.5 A traceability code that includes information regarding production 

establishment, production date and production lot.

222.2.6 Nutrition Facts panel.

222.2.7 Cooking Instructions.

222.2.8 Safe handling instructions.

222.2.9 2-pound packages – Labels for the 2-pound packages shall include at least 

one color, other than black and white, exclusive of the package color. 

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

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

or on the principal display panel of each case.

 

222.3.2 The applicable purchase order number.

222.3.3 A traceability code that includes information regarding production 

establishment, production date and production lot.

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

222.3.5 Cooking Instructions (optional).

222.3.6 Material Number – 110345 – for the twenty (20) 2-pound immediate 

containers (packages) configuration.

222.3.7 Product name – Alaska Pollock Fillet Portions, Unbreaded, Raw, Frozen.

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A1
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Date Issued: 05/25/17

Date Revised: 06/10/20 5 

222.3.8 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; Contains ______.

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

mark.

223 PALLETIZED UNIT LOADS

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

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

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

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

container’s principal display panel to facilitate certification examinations.

230 PRODUCT ASSURANCE

231 QUALITY ASSURANCE

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

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

Inspection (SI) Approved Establishment. NOAA SI Approved Establishments 

must meet all pertinent Federal requirements applicable to processing fish 

and fishery products. NOAA SI Approved Establishments must comply with 

the following regulatory requirements that are applicable to the firm:

231.2 21 CFR Part 110

21 CFR Part 117 Subparts A, B and F

21 CFR Part 123

NOAA SI Approved Establishments Requirements

50 CFR Part 260

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

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

USDC/NOAA Inspection Systems:

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

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

unannounced systems audits on a quarterly frequency interval to substantiate 

overall compliance with all pertinent regulations and to meet quality 

requirements. Firms operating under the USDC/NOAA HACCP Quality 

Management Program will be subjected to product verifications performed 

during every audit to verify that the processing systems are capable of 

delivering fish fillet block product quality which meets Grade A. 

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A1
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Date Issued: 05/25/17

Date Revised: 06/10/20 6 

231.5 USDC/NOAA Integrated Quality Assurance (IQA) Program; 

A reduced inspection service which requires that firms assume greater 

verification and documentation responsibility and NOAA SI performs 

verification checks of the facility, QA system and product quality results.

231.6 USDC/NOAA Resident Inspector Program; 

A continuous inspection service whereby USDC Inspection personnel are 

present during all hours of production to fulfill USDA contracts.

231.7 Provision of Audit and Inspection Results - All Alaska Pollock fillet block 

manufacturing facilities shall provide a copy to USDA of the USDC/NOAA 

Certificate of Inspection issued by USDC/NOAA Seafood Inspection Program 

which will verify a firm’s compliance with regulatory requirements and will 

verify that the frozen fish fillet blocks meet US Grade A requirements as 

outlined in applicable sections of 50 CFR Part 260 – US Standards for 

Grades of Fish and Fishery Products.

232 DELIVERED PRODUCT

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

a net weight of 38,000 pounds.

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

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

seals that meet the American Society for Testing and Materials Standard 

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

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

diameter cable, high-security bolt, or equivalent.

233 WARRANTY AND COMPLAINT RESOLUTION

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

contractual requirements.

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

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

contact, cause and effect analysis, product replacement, monetary 

compensation and corrective and preventative actions taken.

240 NON-CONFORMING PRODUCT

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

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

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

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

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

commercial production, cooked or destroyed).

250 CONTRACTOR CHECKLOADING

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A1
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Date Issued: 05/25/17

Date Revised: 06/10/20 7 

251 Contractor shall perform checkloading examinations at the time of shipment

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

all of the following information:

251.1 Purchase Order Number/Purchase Order Line Item Number;

251.2 Sales Order Number/Sales Order Line Item Number;

251.3 Destination of shipment;

251.4 Name of Product and applicable Material Number;

251.5 Shipping Date;

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

container and immediate container code(s) and the code used that provides 

traceability to establishment number, production lot and date;

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

production lot;

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

applicable;

251.9 Contractor certification that product conforms with the applicable specification

(FPPS-APF-2020);

251.10 Count and projected net weight verified and;

251.11 Signature of company official responsible for checkloading.

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A1
APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR ALASKA 

POLLOCK, OVEN READY 

(BREADED) FISH STICKS 

AND NUGGETS, FROZEN 

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD)

Room 3932-S, STOP 0258

Phone: (202) 690-3148

Supersedes: FPPS APFS dated December 2018 – changes from 

previous requirements in blue

Effective: June 2020

Approved by DBJ

Date Issued: 01/09/17 

Date Revised: 06/25/20

100 SCOPE

101 This Specification in conjunction with Commercial Item Description (CID) for 

Fish Nuggets, Portions, Sticks, Strips, Bite-Sized Pieces, Oven-Ready, 

Breaded and/or Battered, Frozen A-A-20325 dated March 12, 2001, is for use 

by United States Department of Agriculture (USDA) for the procurement of 

Alaska Pollock, Oven Ready (Breaded) Fish Sticks and Nuggets, Frozen. 

200 APPLICABLE DOCUMENTS

201 The following documents and all references cited therein shall be 

incorporated as part of this USDA, FPPS:

201.1 Commercial Item Description (CID) A-A-20325, March 12, 2001. 

201.2 Applicable provisions of the Federal Food, Drug, and Cosmetic Act contained 

in 21 CFR Parts 1-199.

201.3 U.S. Standards for Grades of Frozen Fried Fish Sticks.

300 ITEM DESCRIPTION

301 Alaska Pollock, Oven Ready (Breaded) Fish Sticks and Nuggets, Frozen

(Fish Sticks and Nuggets). 

302 Fish Sticks and Nuggets shall be U.S. Grade A.

303 The purchaser shall specify the type (stick or nugget) and primary container 

size configuration in each solicitation. 

304 Delivery unit shall consist of 950 shipping containers with a net weight of 

38,000 pounds.

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Date Issued: 01/09/17 

Date Revised: 06/25/20 2 

400 CHECKLIST OF REQUIREMENTS

401 All Alaska Pollock fillet block manufacturing facilities used in fulfilling USDA 

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

Approved Establishment (HACCP QMP, IQA or Resident Inspector Plant) 

operating in accordance with all applicable regulations. All Fish Sticks and

Nuggets shall be processed in a USDC Approved Establishment (HACCP 

QMP, IQA or Resident Inspector Plant). 

 

410 MATERIALS

411 The contractors’ technical proposal shall describe in detail the necessary 

processing steps, supported with digital images, to comply with the 

requirements below:

420 FISH FLESH / PRODUCT CHARACTERISTICS

421 Domestic Origin of Fish Flesh – The Alaska Pollock (Gadus chalcogrammus) 

shall be derived from fish caught and processed in U.S. waters on a U.S. 

flagged vessel or caught in U.S. waters and processed in a facility based in 

the U.S. or U.S. Territory.

422 The contractor shall comply with all provisions of the Domestic Origin clause 

as defined in the Master Solicitation and the applicable Supplement.

423 The Fish Sticks and Nuggets shall be prepared from once-frozen, boneless, 

additive-free Alaska Pollock whole fillet blocks, which have been stored at 

0°F or less for no more than twelve months and shall meet U.S. Grade A for 

workmanship quality attributes and sensory quality (odor and flavor) 

attributes. Material Number 110850 and 111280 shall be prepared from 

skinless blocks and Material Number 110851 shall be prepared from deepskinned blocks as described in this section.

424 Fish Sticks and Nuggets shall meet the Classification (Section 3) and Salient

Characteristics (Section 5) requirements of the CID as specified below. 

425 Product Classification and Characteristics. 

425.1 Fish species I – Alaska Pollock. 

425.2 Style A – Fillet block. 

425.2.1 Form a – Single frozen (frozen once before processing). 

425.2.2 Skinless for Material Number 110850 and 111280 and deep-skinned for 

 Material Number 110851. 

425.3 Type 3 – Stick (at least three-eighths (3⁄8) of an inch thick; and their largest 

dimension is at least three times the next largest dimension). 

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
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Date Issued: 01/09/17 

Date Revised: 06/25/20 3 

425.3.1 Oven-ready weight a – 28.35 g (1.00 oz.). 

425.4 Type 1 – Nugget (at least three-eighths (3⁄8) of an inch thick).

425.4.1 Oven-ready weight b – 28.35 g (1.00 oz).

425.4.2 Shape - Nugget

425.5 Fried fish type b – Fried.

425.5.1 Composition (a) – Meets the requirements of U.S. Grade A. 

425.5.2 Frozen fried fish sticks and nuggets shall contain 60 percent by weight of fish 

 flesh determined by the official end-product method as set forth in Definitions

 (f) of the Grade Standard. Fish flesh content may be determined by the on- 

 line method as set forth in Definitions (g) of the Grade Standard: Provided, 

 that the results are consistent with the fish flesh content requirement of 60 

 percent by weight, when verified by the official end-product method.

425.6 Coating (2) – Crispy style Breading.

425.6.1 The Fish Sticks and Nuggets shall be battered in wheat flour and breaded in 

 a wheat flour-based breading normally used for commercial markets. 

 Additional ingredients that include spices, seasonings, salt, etc. may be used 

 as needed to produce the desired flavor, color, texture, and crispness.

425.6.2 The batter/breading shall be made with whole grain flour or whole grain- 

 rich flour using one of the following options:

425.6.3 For Material Number 110851 (CN Labeled bulk packaged sticks). 

425.6.3.1 Option 1: 100% whole grain, or

425.6.3.2 Option 2: whole grain-rich – shall contain at least 50% whole grains and the 

 remaining grains in the product shall be enriched.

425.6.4 For Material Numbers 110850 and 111280 (2-pound packaged sticks and 

 nuggets).

425.6.4.1 Product shall contain at least 50% whole grains

 

425.6.5 Monosodium glutamate is not allowed.

425.6.6 Significant ingredients (more than 1 percent) shall be derived from U.S. 

produced products.

425.7 Child Nutrition (CN) labeling (for Material Number 110851 only). The CN label 

information (and evidence of approval for use) shall be submitted as part of 

the supplier’s technical proposal. A four (4.0) ounce serving must credit as at 

least two Meat/Meat Alternates and one-ounce equivalent grains.

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by DBJ 

Date Issued: 01/09/17 

Date Revised: 06/25/20 4 

425.7.1 The CN Labeling Program is run by the Food and Nutrition Service (FNS) 

directly with commercial food processing firms and in cooperation with AMS, 

FSIS and other Federal agencies. The Program requires an evaluation of a 

product's formulation by FNS to determine its contribution toward Meal 

Patterns Requirements (MPR) for meals served under USDA’s Child Nutrition 

Programs. To carry a CN label, the eligible product’s formulation must be 

evaluated by USDA to verify its contribution toward meal pattern requirements 

using yields in the USDA Food Buying Guide for Child Nutrition Programs.

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

Manufacturers/Industry on the FNS website 

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

contact the following:

Child Nutrition Labeling Program Operations Office

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

1400 Independence Ave., SW Washington, DC 20250

Email: CNLabeling@ams.usda.gov

Phone Number: 202-720-9939

Fax Number: 202-690-3824

430 FINISHED PRODUCT REQUIREMENTS

431 For Material Number 110851 (CN Labeled bulk packaged sticks).

431.1 Sodium – Maximum sodium content shall be 280 mg or less per 100 grams or 

320 mg or less per 113 gram serving (four 1-ounce fish sticks).

431.2 Fat – Maximum fat content shall be 7 grams or less per 100 grams or 9 

grams or less per 113 gram serving (four 1-ounce fish sticks).

432 For Material Numbers 110850 and 111280 (2-pound packaged sticks and 

 nuggets).

432.1 Sodium – Maximum sodium content shall be 320 mg or less per 100 grams or 

370 mg or less per 113 gram serving (four 1-ounce fish sticks and nuggets).

432.2 Fat – Maximum fat content shall be 9 grams or less per 100 grams or 11

grams or less per 113 gram serving (four 1-ounce fish sticks and nuggets).

433 Trans fat – 0 grams per 100 grams.

440 INDIVIDUALLY QUICK FROZEN (IQF)

441 The Fish Sticks and Nuggets shall be IQF so the individual sticks and 

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

product temperature at the time of shipment and delivery shall not exceed 

0°F. Fish Sticks and Nuggets shall meet the Storage requirements (section 

5.2.8) of the CID. 

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by DBJ 

Date Issued: 01/09/17 

Date Revised: 06/25/20 5 

450 METAL DETECTION

451 All product shall be free of metal contaminants. Detection of stainless steel, 

ferrous, and non-ferrous (e.g., lead, copper, and aluminum) metals is 

required. The contractor's technical proposal shall identify and describe the 

equipment, location, detection procedure, sensitivity levels, frequency of 

equipment validation, and corrective action procedures.

460 PREPARATION/COOKING METHODS

461 The Fish Sticks and Nuggets shall be prepared (par-fried) so that the enduser may bake them in a conventional or convection type oven. Baking 

instructions shall be declared and appear on the primary container. 

470 FINISHED PRODUCT EVALUATION

471 The finished product shall be evaluated in accordance with the label and 

specifications listed on National Oceanic and Atmospheric Administration 

(NOAA) Form 89-819 and the standard listed in inspection manual part V – 

U.S. Grading standards and procedures for grading – (Frozen Fried Fish 

Sticks).

480 PREPARATION FOR DELIVERY

481 Packaging and Packing 

482.1 Packaging – All primary containers shall function as a tamper evidence 

indicator to provide added assurance of product integrity through the method 

of sealing or closure. 

482.1.1 The Fish Sticks shall be packaged in eight 5-pound or four 10-pound primary 

containers for Material Number 110851 or twenty 2-pound primary containers 

for Material Number 110850 and Fish Nuggets Material Number 111280.

1/

483 Shipping Container - The shipping containers (cases) shall comply with the 

National Motor Freight Classification or Uniform Freight Classification. 

484 Net Weight – Primary containers shall be packed into new 40-pound net 

weight shipping containers of a size to accommodate the product without 

slack filling or overfilling.

485 Style and Size of Container – Only one size and style of primary and shipping 

container shall be used in an individual shipping unit. 

490 LABELING

1/The contracting officer shall designate the type (stick or nugget) and packaging orientation permitted for 

each solicitation.

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by DBJ 

Date Issued: 01/09/17 

Date Revised: 06/25/20 6 

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

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

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

information listed below. Both primary and shipping container labels must be 

submitted to USDC for approval using NOAA Form 89-819 along with the 

approved USDA Federal Purchase Program Specification.

492 Primary Container – The following information shall be on each primary 

container: 

492.1 Product name.

492.2 Manufacturer name and address.

492.3 Ingredient declaration.

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

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

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

wheat; e.g. Allergen: Contains ______.

492.5 A traceability code that includes information regarding production 

establishment, production date and production lot.

492.6 Nutrition Facts panel. 

492.7 Baking Instructions. 

492.8 Safe handling instructions.

492.9 2-pound packages – Labels for the 2-pound packages shall include at least 

one color, other than black and white, exclusive of the package color. 

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

493.1 USDA Shield – The shield shall be at least 2 inches high and appear on top 

or on the principal display panel of each case or on a label affixed to the 

shipping container. 

 493.2 The applicable purchase order number.

493.3 A traceability code that includes information regarding production 

establishment, production date and production lot.

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by DBJ 

Date Issued: 01/09/17 

Date Revised: 06/25/20 7 

493.4 Nutrition Facts panel. 

493.5 Baking Instructions (optional). 

493.6 USDC Inspection and Grade Mark – The Processed Under Federal 

Inspection “PUFI” mark along with the Grade A shield accompanied with 

approved label, product specifications and NOAA Form 89-819 if labels shall

be used for labeling containers.

493.7 Material Number – 110851 for the bulk packed 5-pound and 10-pound 

primary containers, 110850 and 111280 for the 2-pound primary container 

packaging configuration. 

493.8 Product name – Alaska Pollock, Oven Ready (Breaded) Fish Sticks, Frozen. 

Material numbers 110850 and 110851. 

493.9 Product name – Alaska Pollock, Oven Ready (Breaded) Fish Nuggets, 

Frozen. Material number 111280. 

493.10 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: Contains ______.

493.11 Ingredient declaration.

493.12 The CN label information for Material Number 110851.

500 PALLETIZED UNIT LOADS 

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

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

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

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

container’s principle display panel to facilitate certification examinations.

600 DELIVERED PRODUCT

601 Delivery Unit – Each delivery unit shall consist of 950 shipping containers with 

a net weight of 38,000 pounds.

602 All products shall be delivered to AMS assigned destinations under seal with 

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

meet the American Society for Testing and Materials Standard (ASTM) 

F1157-04 and/or the International Organization for Standards (ISO) 17712-

2010 as required under the Master Solicitation. Seals shall be 1⁄8th-inch 

diameter cable, high-security bolt, or equivalent.

700 QUALITY ASSURANCE

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by DBJ 

Date Issued: 01/09/17 

Date Revised: 06/25/20 8 

701 All Alaska Pollock fillet block processors and fish stick and nugget processing 

facilities used to fulfill USDA contracts shall be a United States Department of 

Commerce (USDC)/NOAA Seafood Inspection (SI) Approved Establishment.

NOAA SI Approved Establishments must meet all pertinent Federal 

requirements applicable to processing fish and fishery products. NOAA SI 

Approved Establishments must comply with the following regulatory 

requirements that are applicable to the firm:

701.1 21 CFR Part 110

21 CFR Part 117 Subparts A, B and F

21 CFR Part 123

NOAA SI Approved Establishments Requirements

50 CFR Part 260. 

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

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

USDC/NOAA Inspection Systems:

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

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

announced and unannounced systems audits on a quarterly frequency 

interval to substantiate overall compliance with all pertinent regulations and to 

meet quality requirements. Firms operating under the USDC/NOAA HACCP 

Quality Management Program will be subjected to product verifications 

performed during every audit to verify that the processing systems are 

capable of delivering finished product quality which meets Grade A.

701.4 USDC/NOAA Integrated Quality Assurance (IQA) Program; 

A reduced inspection service which requires that firms assume greater 

verification and documentation responsibility and NOAA SI performs 

verification checks of the facility, QA system and product quality results.

701.5 USDC/NOAA Resident Inspector Program; 

A continuous inspection service whereby USDC Inspection personnel are 

present during all hours of production to fulfill USDA contracts.

701.6 Provision of Audit and Inspection Results - All Alaska Pollock fillet block 

manufacturing facilities and fish stick and nugget processing facilities shall 

provide a copy to USDA of the USDC/NOAA Certificate of Inspection issued 

by USDC/NOAA Seafood Inspection Program which will verify a firm’s 

compliance with regulatory requirements and will verify that the finished 

product (frozen fish blocks and fish sticks and nuggets) meets US Grade A 

requirements as outlined in applicable sections of 50 CFR Part 260 – US 

Standards for Grades of Fish and Fishery Products.

702 Acceptance or rejection of a lot shall be determined by the USDC Seafood

Inspection Program based on the Quality Assurance Provisions (section 8.1, 

and 8.3) of the CID.

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by DBJ 

Date Issued: 01/09/17 

Date Revised: 06/25/20 9 

800 WARRANTY AND COMPLAINT RESOLUTION

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

specification requirements and provisions set forth in the program

Supplement. 

802 Complaint Resolution – Customer complaint resolution procedures shall be 

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

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

replacement or monetary compensation. The procedures shall be used to 

resolve product complaints from recipient agencies or AMS.

900 ACCEPTANCE AND CERTIFICATION

901 Contractor or agents of the contractor shall have full access to the USDC 

Seafood Inspection Services Portal (SISP) to request certification of product 

from USDC:

https://seafoodinspection.nmfs.noaa.gov/customer/customerlogin.html

The contractor shall provide the information accurately and in a timely 

manner. Data accuracy and timeliness are essential to the certification 

process; errors or delays when making requests can lead to significant delays 

or the rejection of certification requests by the USDC Seafood Inspector.

902 The USDC Seafood Inspector shall certify acceptable product and set forth 

on a Certificate of Inspection and Certificate of Loading to accompany each 

shipment that includes the following information: 

902.1 Purchase Order Number/Purchase Order Line Item Number.

902.2 Sales Order Number/Sales Order Line Item Number.

902.3 Destination of shipment.

902.4 Name of product and applicable material number.

902.5 Shipping Date.

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

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

traceability to establishment number, production lot and date.

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

production lot. 

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

applicable.

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by DBJ 

Date Issued: 01/09/17 

Date Revised: 06/25/20 10

902.9 A statement that “Product conforms with the FPPS for Alaska Pollock, Oven 

Ready (Breaded) Fish Sticks or Nuggets, Frozen; count and projected net 

weights certified.”

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
 A-A-20325 

March 12, 2001

COMMERCIAL ITEM DESCRIPTION

FISH NUGGETS, PORTIONS, STICKS, STRIPS, BITE-SIZE PIECES, OVEN-READY, 

BREADED AND/OR BATTERED, FROZEN

The U.S. Department of Agriculture (USDA) has

authorized the use of this Commercial Item Description.

1. SCOPE. This Commercial Item Description (CID) covers frozen, breaded and/or battered, ovenready, fish nuggets, portions, sticks, strips, and bite-size pieces (fishery products), packed in 

commercially acceptable containers, suitable for use by Federal, State, local governments, and other 

interested parties.

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following: 

- Fish specie(s), style(s), form(s), type(s), oven-ready weight(s), shape(s), fried type(s), 

composition(s), coating(s), and child nutrition (CN) labeling required. (Sec. 3). 

- When the storage requirements are different than specified (Sec. 5.2.8).

- Manufacturer’s/distributor’s certification (Sec. 8.2) or National Oceanic and Atmospheric 

Administration (NOAA) certification (Sec. 8.3).

2.2 Purchasers may specify the following:

- Breading flavor(s) (Sec. 3).

- Manufacturer’s quality assurance (Sec. 8.1).

 - Packaging requirements other than commercial (Sec. 9).

 

3. CLASSIFICATION. The fishery products shall conform to the following list as specified in the 

solicitation, contract, or purchase order.

 

Fish species, styles, forms, types, oven-ready weights, shapes, fried types, compositions, 

coatings, breading flavors, and CN labeling.

Fish species I - Alaska Pollock

Fish species II - Cod 

Fish species III - Other

 FSC 8905

 METRIC

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
A-A-20325

2 

Style A - Fillet block

 Form a - Single frozen (frozen once before processing)

 Form b - Twice frozen (frozen twice before processing) 

Style B - Minced block

Type 1 - Nugget 

 Oven-ready weight a - 24.38 g (0.86 oz.) - 24.81 g (0.875 oz.)

 Oven-ready weight b - 28.35 g (1.00 oz.)

 Oven-ready weight c - 31.18 g (1.10 oz.)

 Oven-ready weight d - Other

 

 Shape (1) - Nugget

 Shape (2) - Nautical shapes

 Shape (3) - Other

 

Type 2 - Portion 

 Oven-ready weight a - 85.05 g (3.00 oz.)

 Oven-ready weight b - 102.06 g (3.60 oz.)

 Oven-ready weight c - 113.40 g (4.00 oz.)

 Oven-ready weight d - Other

 Shape (1) - Rectangle

 Shape (2) - Wedge

 Shape (3) - Other 

Type 3 - Stick

 Oven-ready weight a - 28.35 g (1.00 oz.)

 Oven-ready weight b - 42.52 g (1.50 oz.)

 Oven-ready weight c - Other

Type 4 - Strip

 Oven-ready weight a - 28.35 g (1.00 oz.)

 Oven-ready weight b - 35.44 g (1.25 oz.)

 Oven-ready weight c - 36.85 g (1.30 oz.)

 Oven-ready weight d - 42.52 g (1.50 oz.)

 Oven-ready weight e - Other

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
A-A-20325 

3 

Type 5 - Bite-size piece

 Oven-ready weight a - 14.17 g (.50 oz.)

 Oven-ready weight b - 21.26 g (.75 oz.)

 Oven-ready weight c - Other

Un-fried fish type a - Un-fried (See section 5.1.9.1 for clarification)

 Composition (a) - Meets the requirements of U.S. Grade A [Portions - 75 percent by

 weight of fish flesh; all other fishery product types - 72 percent by weight of fish flesh]

 Composition (b) - Meets the requirements of Packed Under Federal Inspection (PUFI)

 [All fishery product types - minimum of 50 percent by weight of fish flesh]

Fried fish type b - Fried (See section 5.1.9.2 for clarification)

 Composition (a) - Meets the requirements of U.S. Grade A [Portions - 65 percent by 

 weight of fish flesh; all other fishery product types - 60 percent by weight of fish flesh]

 Composition (b) - Meets the requirements of PUFI [Breaded fishery product types - 

 minimum of 50 percent by weight of fish flesh; battered fishery product types - 

 minimum of 40 percent by weight of fish flesh] 

Coating (1) - Crumb Coated Breading (Bread or cracker crumb) 1/

Coating (2) - Crispy style Breading 1/

Coating (3) - Cornmeal Breading

Coating (4) - Battered 2/

Coating (5) - Other

1/ Flavored breading may be selected for Coating 1 and Coating 2. 

2/ Not available with Un-fried fish type a

 

Breading Flavor (a) - Potato flavored

Breading Flavor (b) - Honey flavored

Breading Flavor (c) - Other

 CN labeling 1 - With a CN label 3/ 4/

CN labeling 2 - Without a CN label

3/ Must contain enriched or whole-grain meal and/or flour.

4/ When a CN label is specified, the oven ready, frozen, breaded and/or battered, fishery 

products shall comply with USDA, Food and Nutrition Service (FNS), Child Nutrition 

Programs, National School Lunch Program (7 CFR Part 210, Appendices A and C).

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4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s products 

shall meet the requirements of the:

- Salient characteristics (Sec. 5).

- Manufacturer’s/distributor’s product assurance (Sec. 6).

- Regulatory requirements (Sec. 7).

- Quality assurance provisions: as specified by the purchaser (Sec. 8).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 9).

5. SALIENT CHARACTERISTICS.

5.1 Raw Ingredients.

5.1.1 Preparation. The frozen breaded and battered, fried/un-fried, fishery products shall be 

prepared from frozen fish blocks, equivalent in quality to U.S. Grade A for flavor and odor and 

equivalent in quality to U.S. Grade B for workmanship, made from fresh or chilled, skinless fish. The 

fish and fishery products shall be prepared in accordance with 21 CFR Part 123, Fish and Fishery 

Products and with the provisions of regulations governing Processed Fishery Products, Processed 

Products Thereof, and Certain Other Processed Food Products, Inspection and Certification (50 CFR, 

Subchapter G, Part 260).

5.1.2 Fillet block. When fillet block, Style A is specified in the solicitation, contract, or

purchase order, it shall be made from a single species of fish flesh as specified in the solicitation or 

contract or purchase order. The fillet block shall be made from fillets or fillet pieces that are skinless. It 

shall not contain minced or comminuted fish flesh. The block shall not be made from restructuring (reworking) pieces of fish blocks into the shape of a fish block. 

5.1.3 Minced block. When minced block, Style B, is specified in the solicitation, contract, or 

purchase order, it may contain fish flesh from the fish species specified in the solicitation or 

contract or purchase order with or without additives. The minced flesh shall consist entirely of 

mechanically separated fish flesh. 

5.1.4 Oil. When frying is used in the cooking process, vegetable oil shall be used as the frying medium. 

 Only corn oil, cottonseed oil, soybean oil, canola oil, or a mixture of these oils shall be 

used. No coconut, palm kernel, or other tropical oils shall be allowed in the cooking process. The 

deep fat fryer oil shall be continuously filtered.

5.1.5 Flour. The wheat flour used for the fishery products shall be enriched and conform to the U.S. 

Standards of Identity for Enriched Flour (21 CFR § 137.165) and shall be milled from a variety of hard 

and/or soft wheat.

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5.1.6 Batter/Breading. Commercially prepared batter/breading must be the type used to produce 

fishery products that will be heated in ovens by institutional users. The batter/breading shall be a 

commercial flour-based product that may include spices, seasonings, and other ingredients as needed to 

produce the desired flavor, texture, and color. Breading on un-fried fishery products shall have 

vegetable oil incorporated in the breader that will allow the fishery products to be oven-ready. 

5.1.7 Monosodium glutamate (MSG). No MSG shall be added to the batter/breading or any other 

ingredient.

5.1.8 Additives. Minced fish blocks may be modified with food additives as necessary to stabilize the 

product quality in accordance with the requirements in 21 CFR Parts 110 and 171. 

5.1.9. Composition. 

5.1.9.1 Un-fried fish products.

Shall meet the following requirements when composition (a) is required:

The breaded un-fried fish sticks, nuggets, strips, and bite-size pieces shall meet the composition of 

product requirements for the U.S. Grade Standard for Grades of Frozen Raw Breaded Fish Sticks of 

72 percent by weight of fish flesh.

The breaded un-fried fish portions shall meet the composition of product requirements for the U.S. 

Grade Standard for Grades of Frozen Raw Breaded Fish Portions of 75 percent by weight of fish flesh.

Shall meet the following requirements when composition (b) is required:

The breaded un-fried fish sticks, portions, nuggets, strips, and bite-size pieces shall meet PUFI 

requirements of a minimum of 50 percent by weight of fish flesh.

5.1.9.2 Fried fish products. 

Shall meet the following requirements when composition (a) is required:

The breaded and battered fried fish sticks, nuggets, strips, and bite-size pieces shall meet the 

composition of product requirements for the U.S. Grade Standard for Grades of Frozen Fried Fish 

Sticks of 60 percent by weight of fish flesh.

The breaded and battered fried fish portions shall meet the composition of product requirements for the 

U.S. Grade Standard for Grades of Frozen Fried Fish Portions of 65 percent by weight of fish flesh.

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Shall meet the following requirements when composition (b) is required:

The breaded fried fish sticks, portions, nuggets, strips, and bite-size pieces shall meet PUFI 

requirements of a minimum of 50 percent by weight of fish flesh.

The battered fried fish sticks, portions, nuggets, strips, and bite-sized pieces shall meet the PUFI 

requirements of a minimum of 40 percent by weight of fish flesh.

5.2 Processed product.

5.2.1 Un-fried fish products composition (a) (U.S. Grade A). 

5.2.1.1 Fish portions. The frozen un-fried breaded fish portions shall meet the requirements for U.S. 

Grade A in accordance with U.S. Standards for Grades of Frozen Raw Breaded Fish Portions (NOAA 

Manual 25, Part 2, Chapter 4, Section 4).

5.2.1.2 Fish sticks. The frozen un-fried breaded fish sticks shall meet the requirements for U.S. 

Grade A in accordance with U.S. Standards for Grades of Frozen Raw Breaded Fish Sticks (NOAA 

Manual 25, Part 2, Chapter 4, Section 4).

5.2.1.3 Fish nuggets, strips, bite-size pieces. The frozen un-fried breaded fish nuggets, strips, and 

bite-size pieces shall meet the requirements for U.S. Grade A for defects for Grades of Frozen Raw 

Breaded Fish Sticks (NOAA Manual 25, Part 2, Chapter 4, Section 4).

5.2.2 Un-fried fish products composition (b) (PUFI). 

5.2.2.1 Fish portions. The frozen un-fried breaded fish portions shall be equivalent in quality to the 

lowest letter grade in accordance with U.S. Standards for Grades of Frozen Raw Breaded Fish 

Portions (NOAA Manual 25, Part 2, Chapter 4, Section 4).

 

5.2.2.2 Fish sticks. The frozen un-fried breaded fish sticks shall be equivalent in quality to the lowest 

letter grade in accordance with U.S. Standards for Grades of Frozen Raw Breaded Fish Sticks 

(NOAA Manual 25, Part 2, Chapter 4, Section 4). 

5.2.2.3 Fish nuggets, strips, bite-size pieces. The frozen un-fried breaded fish nuggets, strips, and 

bite-size pieces shall be equivalent in quality to the lowest letter grade in accordance with U.S. 

Standards for Grades of Frozen Raw Breaded Fish Sticks (NOAA Manual 25, Part 2, Chapter 4, 

Section 4).

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5.2.3 Fried fish products composition (a) (U.S. Grade A). 

5.2.3.1 Fish portions. The frozen fried breaded fish portions shall meet the requirements of U.S. 

Grade A in accordance with U.S. Standards for Grades of Frozen Fried Fish Portions (NOAA Manual 

25, Part 2, Chapter 4, Section 6). Battered fish portions shall meet the requirements of U.S. Grade A 

for defects for Grades of Frozen Fried Fish Portions with the 

exception of uniformity of size and weight and the coating defect of ridges for “rippled type” batters.

5.2.3.2 Fish sticks. The frozen fried breaded fish sticks shall meet the requirements of U.S. Grade A 

in accordance with U.S. Standards for Grades of Frozen Fried Fish Sticks (NOAA 

Manual 25, Part 2, Chapter 4, Section 6). Battered fish sticks shall meet the requirements of U.S. 

Grade A for defects for Grades of Frozen Fried Fish Sticks with the exception of uniformity of size and 

weight and the coating defect of ridges for “rippled type” batters. 

 

5.2.3.3 Fish nuggets, strips, bite-size pieces. The frozen fried breaded fish nuggets, strips, and 

bite-size pieces shall meet the requirements of U.S. Grade A for defects for Grades of Frozen Fried 

Fish Sticks (NOAA Manual 25, Part 2, Chapter 4, Section 6). Battered fish nuggets, strips, and bitesize pieces shall meet the requirements of U.S. Grade A for defects for Grades of Frozen Fried Fish 

Sticks with the exception of uniformity of size and weight and the coating defect of ridges for “rippled 

type” batters. 

 

5.2.4 Fried fish products composition (b) (PUFI). 

5.2.4.1 Fish portions. The frozen fried fish portions shall be equivalent in quality to the lowest letter 

grade in accordance with U.S. Standards for Grades of Frozen Fried Fish Portions (NOAA Manual 

25, Part 2, Chapter 4, Section 6). Battered fish portions shall be equivalent in quality to the lowest 

letter grade in accordance with U.S. Standards for Grades of Frozen Fried Fish Portions with the 

exception of uniformity of size and weight and the coating defect of ridges for “rippled type” batters.

5.2.4.2 Fish sticks. The frozen fried breaded fish sticks shall be equivalent in quality to the lowest 

letter grade in accordance with U.S. Standards for Grades of Frozen Fried Fish Sticks (NOAA Manual 

25, Part 2, Chapter 4, Section 6). Battered fish sticks shall be equivalent in quality to the lowest letter 

grade in accordance with U.S. Standards for Grades of Frozen Fried Fish Sticks with the exception of 

uniformity of size and weight and the coating defect of ridges for “rippled type” batters.

 

5.2.4.3 Fish nuggets, strips, bite-size pieces. The frozen fried fish nuggets, strips, and bite-size 

pieces shall be equivalent in quality to the lowest letter grade in accordance with U.S. Standards for 

Grades of Frozen Fried Fish Sticks (NOAA Manual 25, Part 2, Chapter 4, Section 6). Battered fish 

nuggets, strips, and bite-size pieces shall be equivalent in quality to the lowest letter grade in accordance 

with U.S. Standards for Grades of Frozen Fried Fish Sticks with the exception of uniformity of size and 

weight and the coating defect of ridges for “rippled type” batters.

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5.2.5 Individual Freezing. The fishery products shall be individually frozen so the individual fish 

products can be easily separated by hand.

5.2.6 Size and weight. The breaded and battered fish nuggets, portions, strips, and bite-size pieces 

shall be at least 3/8 inch thick. The breaded and battered fish sticks shall be rectangular shaped and at 

least 3/8 inch thick and their largest dimension shall be at least three times the next largest dimension. 

The breaded fish products shall be uniform in size and weight. 

5.2.7 Appearance. The fish products shall have no breaks or cuts greater than one-half the width or 

length. The fish products shall not be mashed, physically or mechanically injured, misshaped or 

mutilated to the extent that its appearance is materially affected. 

5.2.8 Storage requirements. The manufactured frozen fish products shall be placed in a freezer 

within 2 hours after packaging, and frozen to an internal temperature of -17.8EC (0EF) within 24 hours 

after placement in the freezer. The product shall be maintained at -17.8EC (0EF) during 

frozen storage. Unless otherwise specified, the maximum storage time for frozen fish products at -

17.8EC (0EF) or below is 360 days. 

6. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor shall certify that the fishery products provided shall meet the salient characteristics of this 

CID, conform to their own specifications, standards, and quality assurance practices, and be the same 

fishery products offered for sale in the commercial market. The purchaser reserves the right to require 

proof of conformance. 

7. REGULATORY REQUIREMENTS. The delivered fishery products shall comply with all 

applicable Federal, State, and local mandatory requirements and regulations relating to the preparation, 

packaging, labeling, storage, distribution, and sale of fishery products within the 

commercial marketplace. Delivered fishery products shall comply with all applicable provisions of the 

Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder. When the fishery 

products are used for the School Lunch Program, the fishery products shall comply with all applicable 

provisions of the CN programs.

8. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 8.2 or 8.3; (8.1 is optional 

when 8.2 is specified). The United States Department of Commerce (USDC), NOAA, National 

Marine Fishery Service (NMFS) requires 8.1 when 8.3 is specified.

8.1 Manufacturer’s quality assurance. When required in the solicitation, contract, or purchase 

order, the product manufacturer shall be required to have their facilities inspected by, NMFS, NOAA, 

USDC, and be eligible for listing in the USDC publication “USDC Approved List of Fish 

Establishments and Products.” (NMFS sanitation inspections verify that, at the time of the inspection, 

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
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9 

the manufacturer demonstrated their ability to meet rigid standards of sanitation and are capable of 

producing safe, wholesome fishery products).

8.2 Manufacturer’s/distributor’s certification. When required in the solicitation, contract, or 

purchase order, the manufacturer/distributor will certify that the finished fishery products meets or 

exceed the requirements of this CID.

8.3 NOAA certification. When required in the solicitation, contract, or purchase order that product 

quality and acceptability or both be determined, the Grading Branch, NMFS, shall be the 

certifying program. NMFS shall certify the quality and acceptability of the fishery products in 

accordance with NMFS procedures which include selecting random samples of the packaged fishery 

products, evaluating the samples for conformance with the salient characteristics of this CID and other 

contractual requirements, and documenting the findings on official NMFS 

program score sheets and/or certificates. In addition, when required in the solicitation, contract, or 

purchase order, NMFS will examine the fishery products for conformance to the United States 

Standards for Condition of Food Containers in effect on the date of the solicitation.

9. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be commercial 

unless otherwise specified in the solicitation, contract, or purchase order.

10. NOAA INSPECTION NOTES. When 8.3 is specified in the solicitation, contract, or 

purchase order, NOAA certification shall include evaluation of the quality and condition of 

samples of packaged fishery products, and compliance with requirements in the following 

areas:

- Salient characteristics (Sec 5).

 - Packaging requirements (Sec. 9 or as specified in the solicitation, contract, or purchase 

 order).

11. REFERENCE NOTES.

11.1 NOAA certification contact. For NOAA certification, contact the nearest USDC Lot 

Inspection Office listed below.

Gloucester Lot Inspection Office Fairhaven Lot Inspection Office

National Marine Fisheries Service National Marine Fisheries Service

11-15 Parker Street 147-B Washington Street

Gloucester, MA 01930 Fairhaven, MA 02719

Telephone 978-281-9201 Telephone 508-993-9309 

Fax 978-281-9223 Fax 508-990-0804 

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Virginia Inspection Office Tampa Lot Inspection Office

National Marine Fisheries Service National Marine Fisheries Service

1026G Settler’s Landing Road c/o Americold Corporation

Hampton, VA 23669 1601 North 50th Street

Telephone 757-722-0664 Tampa, FL 33619 

Fax 757-723-6074 Telephone 813-228-2546 

 Fax 813-228-2980 

National Marine Fisheries Service National Marine Fisheries Service

5600 Rickenbacker Road, Bldg. 7A 7600 Sand Point Way N.E.

Bell, CA 90201 Seattle, WA 98115-6349 

Telephone 323-526-7412 Telephone 206-526-4259 

Fax 323-527-7417 Fax 206-526-4264 

11.2 CN labeling contact. For CN labeling information, contact the Head, Technical Assistance 

Section, Child Nutrition Division, Food and Nutrition Service, 3101 Park Center Drive, 

Alexandria, VA 22302, telephone (703) 305-2609 or on the Internet at:

http://www.fns.usda.gov/fns/.

11.3 Sources of documents.

 

11.3.1 Sources of information for governmental documents are as follows:

Applicable provisions of the Food and Nutrition Service Regulations are contained in 7 CFR Part 210. 

The Federal Food, Drug, and Cosmetic Act are contained in 21 CFR Parts 1 to 199. Regulations 

Governing Processed Fishery Products, Processed Products Thereof, and Certain Other Processed 

Food Products, Inspection and Certification are contained in 50 CFR Subchapter G, Part 260. These 

documents may be purchased from: Superintendent of Documents, ATTN: New Orders, P.O. Box 

371954, Pittsburgh, PA 15250-7954. Credit card (MasterCard or Visa) purchases may be 

made by calling the Superintendent of Documents on (202) 512-1803 or on the Internet at: 

http://www.nara.gov/fedreg. 

Copies of NOAA Manual 25 are available from: U.S. Department of Commerce, NOAA, NMFS, 

P.O. Drawer 1207, Pascagoula, MS 39567-1207, telephone (228) 762-1982, Fax (228) 769-

1436, via E-mail: George.Haines@NOAA.gov or on the Internet at: 

http://seafood.nmfs.noaa.gov/standards.htm. 

Copies of “USDC Approved List of Fish Establishments and Products” are available from: U.S. 

Department of Commerce, NOAA, NMFS, Seafood Inspection Service, Seafood Inspection 

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Division, Documentation Approval and Supply Services Section, P.O. Drawer 1207, 

Pascagoula, MS 39568-1207, telephone (228) 762-1892, Fax (228) 769-1436, or on the 

Internet at: http://seafood.nmfs.noaa.gov/publications.htm. 

Copies of this CID, the United States Standards for Condition of Food Containers, and beneficial 

comments, recommendations, additions, deletions, clarifications, etc. and any data which may improve 

this CID are available from and/or provided to: Head, Food Quality Assurance Staff, FVP, AMS, 

USDA, STOP 0243, 1400 Independence Ave., SW, Washington, DC 

20250-0243, telephone (202) 720-9939, Fax (202) 690-0102, via E-mail: FQAStaff@usda.gov

or on the Internet at: http://www.ams.usda.gov/fv/fvqual.htm. 

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP

 HHS - NIH, IHS

Army GL USDA - FV

 Navy SA VA - OSS

 Air Force - 35 DOC - NOAA 

 PREPARING ACTIVITY:

Review Activities

 USDA - FV

Army -MD, QM

Navy - MC 

DLA - SS 

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis of race, color, national origin, sex, 

religion, age, disability, political beliefs, sexual orientation, or marital or family status. (Not all prohibited bases apply to all programs.) Persons with 

disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA’s 

TARGET Center at (202) 720-2600 (voice and TDD).

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building, 14th and Independence Avenue, 

SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer. 

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT A2
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT B

Cover Page:

Company Name

Company Address

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

address (shall be authorized to represent the company).

Technical Proposal for: Supplement 509 and FPPS Once-Frozen Alaska Pollock Blocks

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

must be identified and referenced in the Technical Proposal).

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

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

requirements:

100 ITEM DESCRIPTION

200 CHECKLIST OF REQUIREMENTS

300 MATERIALS

310 FISH FLESH

320 METAL DETECTION

400 PREPARATION FOR DELIVERY

410 PACKAGING AND PACKING

420 PALLETIZED UNIT LOADS

500 PRODUCT ASSURANCE

510 QUALITY ASSURANCE

520 DELIVERED PRODUCT

530 WARRANTY AND COMPLAINT RESOLUTION

600 NON-CONFORMING PRODUCT

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

document name and reference number.
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT B1

Cover Page:

Company Name

Company Address

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

address (shall be authorized to represent the company).

Technical Proposal for: Supplement 509 and FPPS Alaska Pollock Oven Ready Fish Sticks and

Nuggets. 

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

must be identified and referenced in the Technical Proposal).

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

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

requirements:

100 SCOPE

200 APPLICABLE DOCUMENTS

300 ITEM DESCRIPTION

400 CHECKLIST OF REQUIREMENTS

410 MATERIALS

420 FISH FLESH / PRODUCT CHARACTERISTICS

430 FINISHED PRODUCT 

REQUIREMENTS

440 INDIVIDUALLY QUICK FROZEN

450 METAL DETECTION

460 PREPARATION / COOKING METHODS

470 FINISHED PRODUCT EVALUATION

480 PREPARATION FOR DELIVERY

490 LABELING
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

500 PALLETIZED UNIT LOADS

600 DELIVERED PRODUCT

700 QUALITY ASSURANCE

800 WARRANTY AND COMPLAINT RESOLUTION

900 ACCEPTANCE AND CERTIFICATION

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

document name and reference number.
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT B2

Cover Page:

Company Name

Company Address

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

address (shall be authorized to represent the company).

Technical Proposal for: Supplement 509 and FPPS Alaska Pollock Fillet Portions, Unbreaded

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

must be identified and referenced in the Technical Proposal).

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

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

requirements:

100 ITEM DESCRIPTION

200 CHECKLIST OF REQUIREMENTS

210 MATERIALS

211 FISH FLESH

212 FINISHED PRODUCTS REQUIREMENTS

213 PREPARATOIN/COOKING METHODS

214 METAL DETECTION

215 STATE OF REFRIGERATION

220 PREPARATION FOR DELIVERY

221 PACKAGING AND PACKING

222 LABELING

223 PALLETIZED UNIT LOAD

230 PRODUCT ASSURANCE

231 QUALITY ASSURANCE
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

232 DELIVERED PRODUCT

233 WARRANTY AND COMPLAINT RESOLUTION

240 NON-CONFORMING PRODUCT

250 CONTRACTOR CHECKLOADING

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

document name and reference number.
Approved by DBJ 

Date Issued: 06/10/11 

Date Revised: 06/10/20

SUPPLEMENT 509 TO AMS MASTER SOLICITATION EXHIBIT C

UNITED STATES DEPARTMENT OF AGRICULTURE 

AGRICULTURAL MARKETING SERVICE 

LIVESTOCK, POULTRY AND SEED PROGRAM

CERTIFICATE OF CONFORMANCE FOR

THE PROCUREMENT OF FROZEN ALASKA 

POLLOCK PRODUCTS

CERTIFICATE OF CONFORMANCE

I certify the following:

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

description) called for by Purchase Order Number via [Carrier] under Sales Order Number/Item

number(s): . 

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

respects with the purchase order requirements, including [Supplier’s name] Technical 

Proposal as approved by the AMS, LP Program, SS Division. 

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

attached acceptance document.

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

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

Date: 

Signature: 

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

Title: