BUYER’S GUIDE V3

Oct 1, 2023 

UNITED STATES MARINE CORPS
ntentionally Left Blank
Welcome Partners in food service to version 3 Marine Corps Buyer’s Guide! This version is 

an updated collaboration with all Services, USARIEM/Natick, USDA, USDC, the DoD Nutrition 

Committee, and the Defense Logistics Agency - Troop Support.

The main audience for this guide is garrison installation and field operations Food Program 

Managers (FPM), Food Service Officers (FSO), Food Service Technicians (FSTech), Mess Hall 

Managers (MHM), Contractors, and so forth. This should be of great benefit to vendors, suppliers, and 

food manufacturers in presenting new products to the USMC for consideration. While existing products 

will not be excluded from consideration, those which meet the specified criteria outlined in this document 

will take precedence during product selection for Prime Vendor catalog addition.

Our goals in creating this Guide are multiple. The food service community as a whole, both 

military and commercial, is making strides toward healthier, nutritionally-based food and beverage 

options. In an effort to fully support this endeavor, we are seeking optimal quality and nutrient-dense 

products for our Service Members. The current National Defense Authorization Act (NDAA) contains 

specific language that demonstrates continued emphasis on the nutritional wellbeing of the service 

members, their families and the nutritional environment. The Joint Services, and the government as a 

whole are placing greater emphasis on clean labels and ingredient statements to promote readiness and 

resilience. Even though Food and Drug Administration (FDA) does not have an official definition for 

clean label, DoD refers to clean label as having a transparent food label in terms of the wholesomeness of 

ingredients, a lack of artificial ingredients and a lack of common allergens. The Marine Corps 

collectively holds with high regard the food supply and ingredients that nourish this country’s warfighters 

for optimal performance and national security.

The Marine Corps Buyer’s Guide provides a “Customer Focus” which will enhance financial 

responsibility. Due to the large volume of food inventory, the Marine Corps must facilitate adequate 

storage and rapid movement of product for the quality of the food to remain high. It is essential for the 

Marine Corps to have complete control over the products they purchase, in reference to customer 

preference. For example, even if a food product meets the Buyer’s Guidelines, the product may not be 

well received by the Marines at a particular location. It is the Marine Corps’ obligation to purchase 

products that meet the needs of their Service members, while weighing financial and nutritional impacts. 

The USMC Buyer’s Guide provides a focal point and standard for subsistence within the 

constraints of operational demands and fiscal considerations. USMC is committed to meeting the 

operational requirements of our fighting force by ensuring that our Marines receive quality, nutritious 

food to maintain and fuel their bodies for success in the environments for which they train and fight. The 

ultimate goal is to preserve health, readiness, resiliency, and lethality to gain the competitive edge over 

the enemy.

Please join us in ensuring our great military personnel receive the Highest Quality Food as the 

defense of our nation relies on strong, well-nourished men and women to defend it. 

David F. Hunley

Lieutenant Colonel USMC

Director, Food Service and Subsistence Program
TABLE OF CONTENTS

IDENTIFICATION TITLE PAGE

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CHAPTER 1 MARINE CORPS BUYER’S GUIDE INTRODUCTION 1

1. General 1

2. Goals 1 

3. DOD Menu Standards (AUG 2019) 2

4. Responsibilities 2

5. Procedure for New Items 3

6. Product Considerations 3

7. Product Replacement Considerations 4

8. Contractual Considerations 4

9. Approved Sources 4

10. Visits of Vendors, Manufacturers, or Brokers 5

11. Products Cuttings and Demonstrations 5

12. File Maintenance Requirements 6

CHAPTER 2 FEDERAL SUPPLY CLASS 8905 –

 MEAT, POULTRY, AND SEAFOOD 7

1. Introduction 7

2. Beef Requirements 7

3. Pork Requirements 8

4. Poultry Requirements 8

5. Seafood Requirements 10

CHAPTER 3 BEEF PRODUCTS 11

1. Beef Braising Steak, Swiss, Raw 11

2. Beef, Breakfast Steak, Raw 11

3. Bacon, Beef, Breakfast, Sl, Fzn, C&S 11

4. Beef, Brisket, Deckle-Off, Boneless, Corned, Fully Cooked 11

5. Beef, Brisket, Deckle-Off, Boneless, Corned, Raw 12

6. Beef, Brisket, Deckle-Off, Boneless, Raw 12

7. Beef, Brisket, Deckle Off, Sliced, Fully Cooked 12

8. Beef Chuck, Chuck Roll, Raw 13

9. Beef Chuck, Shoulder Clod, Arm Roast, Raw 13

10. Beef, Cubed Steak, Raw 13

11. Beef Chuck, Shoulder (Clod) Roast, Raw 13

12. Beef for Stewing, Fully Cooked 14

13. Beef for Stewing, Raw 14

14. Beef Fajita Strips, Raw 14

15. Beef Fajita Strips, Seasoned, Fully Cooked 15

16. Beef Flank, Flank Steak, Raw 15

17. Beef, Ground, Bulk, 90% Lean, Raw 15

18. Beef, Ground, Bulk, 90% Lean, Fully Cooked 16

19. Beef, Ground, Patties, 85% Lean, Raw 16

20. Beef, Ground, Patties, 85% Lean, Fully Cooked 17

21. Beef, Ground, Patties, Angus, 85% Lean, Fully Cooked 17

22. Beef Liver, Raw 17

23. Beef Loin, Strip Loin Steak, Boneless, Center-Cut, Raw 18

24. Beef Loin, T-Bone Steak, Raw 18
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25. Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted, Raw 18

26. Beef Loin, Top Sirloin Butt, Center Cut, Cap Off, Boneless, Raw 19

27. Beef Loin, Top Sirloin Butt Steak, Center Cut, Boneless, Raw 19

28. Beef for Kabobs, Raw 19

29. Beef Oxtail, Disjointed, 1-2” Cut, Raw 19

30. Beef, Pot Roast, Fully Cooked 20

31. Beef, Pulled/Shredded, Fully Cooked 20

32. Beef Rib, Ribeye, Lip-On, Fully Cooked 20

33. Beef Rib, Ribeye Roll for Prime Roast, Raw 21

34. Beef Rib, Ribeye Roll Steak, Boneless, Raw 21

35. Beef Rib, Roast-Ready, Fully Cooked 21

36. Beef Round, Heel & Shank Off, W/O Knuckle, Bnls, Raw 21

37. Beef Round, Rump & Shank Partially Off, Handle On, Raw 22

38. Beef Round, Sirloin Tip (Knuckle), Peeled, Raw 22

39. Beef Round, Sirloin Tip (Knuckle), Peeled, Fzn 22

40. Beef Round, Top, (Inside), Cap Off, Raw 22

41. Beef, Short Rib, Bone In, Raw 23

42. Beef, Top, Inside, Round, Cap Off, Fully Cooked 23

43. Beefsteak, Chicken Fried Steak, Breaded, Raw 23

44. Beefsteak, Chicken Fried Steak, Breaded, Fully Cooked 24

45. Beefsteak, Salisbury, Fully Cooked 24

46. Beefsteak, Wafer Sliced (Philly Style), Whole Muscle, Raw 24

47. Beefsteak, Wafer Sliced (Philly Style), Raw 25

CHAPTER 4 LAMB PRODUCTS 26

1. Lamb Rib Chops, Raw 26

2. Lamb Shoulder Roast, Raw 26

3. Lamb, Water, & Binder Product, Diced, Fully Cooked 26

CHAPTER 5 VEAL PRODUCTS 27

1. Veal, Steak, Breaded, Raw 27

CHAPTER 6 PORK PRODUCTS 28

1. Bacon, Canadian Style, Cured & Smoked, Slice 28

2. Bacon, Sliced, Fully Cooked 28

3. Bacon, Sliced, Raw 28

4. Ham, Boiled, Boneless Fully Cooked 28

5. Ham, Boneless, ( Smoked), Fully Cooked, Pit Style 29

6. Ham, Smoked, Fully Cooked, Boneless 29

7. Ham, Smoked, Special, Boneless, Fully Cooked 29

8. Ham, Diced, Smoked, Fully Cooked 30

9. Ham, Juices, Honeyed- (Smoked), Partially Boned, Spiral Cut 30

10. Pork, Diced, Raw 30

11. Pork Hocks, Shoulder (Cured and Smoked) 31

12. Pork Leg, Raw 31

13. Pork Loin Chops, Center Cut, One Muscle, Boneless, Raw 31

14. Pork Loin, Back Ribs, Raw 31
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15. Pork Loin, Back Ribs, Fully Cooked 32 

16. Pork Loin, Roast, Boneless, Raw 32

17. Pork Roasting Pig, Whole, With Head, Raw 32

18. Pork Shoulder, BBQ, Pulled/Shredded, Fully Cooked 32

19. Pork Shoulder, Butt, Bone In, Raw 33

20. Pork Shoulder, Butt, Boneless, Raw 33

21. Pork Shoulder Butt Steaks, Bone In, Raw 33

22. Pork Shoulder Butt Steaks, Boneless, Raw 34

23. Pork Spareribs, Breast Bone (Sternum) Off, Fully Cooked 34

24. Pork Spareribs, Raw 34

25. Pork Spareribs, St. Louis Style, Fully Cooked 34

26. Pork Spareribs, St. Louis Style, Fully Cooked In Boil in Bag 35

27. Pork Spareribs, St. Louis Style, Raw 35

28. Pork Steaks, Flaked And Formed, Breaded, Raw 35

29. Pork Tenderloin, Raw 36

CHAPTER 7 CHICKEN PRODUCTS 37

1. Chicken, 8 Way Cut, Breaded, Fully Cooked 37

2. Chicken, 8 Way Cut, Raw 37

3. Chicken Breast Fillet with Rib Meat, Breaded, Fully Cooked 37

4. Chicken Breast Fillet with Rib Meat, Raw 38

5. Chicken Breast Fillet with Rib Meat. With Grill Marks, F/C 38

6. Chicken Breast Fajita Strips, Fully Cooked 38

7. Chicken Breast Fajita Strips, Raw 39

8. Chicken Breast Nugget, Breaded, Fully Cooked 39

9. Chicken Breast Chunk, Breaded, Fully Cooked 39

10. Chicken Breast Tenders, with Rib Meat, Breaded, Fully Cooked 40

11. Chicken Breast Tenders, with Rib Meat, Breaded, Raw 40

12. Chicken, Diced, Low Sodium, Fully Cooked 40

13. Chicken, Ground, Bulk, 90% Lean, Raw 41

14. Chicken, Ground, Patties, 85% Lean, Raw 41

15. Chicken Patties, Breaded, Fully Cooked 41

16. Chicken, Pulled/Shredded, Fully Cooked 42

17. Chicken, Quartered, Oven Roasted, Fully Cooked 42

18. Chicken, Quartered, Raw 42

19. Chicken Steaks, Wafer Sliced (Philly Style), Raw 43

20. Chicken Tenderloins, Breaded, Fully Cooked 43

21. Chicken Thigh, Boneless/Skinless, Raw 43

22. Chicken Thighs, Boneless/Skinless, Tocino, Philippine Style, Raw 44

23. Chicken, Thigh, Kabob, Raw 44

24. Chicken, Thigh, Kabob, Fully Cooked 44

25. Chicken, Whole, Without Neck and Giblets, Raw 45

26. Chicken Wings, Breaded, Joints 1 & 2, Fully Cooked 45

27. Chicken Wings, Oven Roasted, Joints 1 & 2, Fully Cooked 45

28. Chicken Wings, Unbreaded, Joints 1 & 2, Fully Cooked 46

29. Chicken Wings, Whole, Raw 46

30. Cornish Hen, Halves, Raw 46

31. Cornish Hen, Halves, Frozen 47

32. Cornish Hen, Whole With and Without Giblets, Raw 47
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CHAPTER 8 TURKEY PRODUCTS 48

1. Turkey Bacon, Sliced, 48

2. Turkey Bacon, Chp and Frm, Sl Fzn, Fully Cooked 48

3. Turkey Breast Fillet, Raw 48

4. Turkey Breast Roast, Skin-On, Boneless, Raw 48

5. Turkey Breast Roast, Skin-On, Boneless, Fully Cooked 49

6. Turkey, Diced, White & Dark in Natural Proportions, Fully Cooked 49

7. Turkey, Ground, Bulk, 90% Lean, Raw 49

8. Turkey, Ground, Patties, W& D Meat in Natural Prop, 85% Lean, Raw 50

9. Turkey, Ground, Patties, W& D Meat in Natural Prop, 85% Lean, F/C 50

10. Turkey, Ground, Patties, White Meat Only, Minimum 85% Lean, Raw 50

11. Turkey, Pulled/Shredded, Fully Cooked 51

12. Turkey, Roast, Boneless, White & Dark in Nat, Proportions, Raw 51

13. Turkey, Whole, Skin-On, Semi-Boneless, W/out Neck or Giblets, Raw 51

14. Turkey, Whole, Tom, Without Giblets, Raw 52

15. Turkey, Whole, Without Giblets, Smoked, Fully Cooked 52

16. Turkey Wings, Whole, Fully Cooked 52

CHAPTER 9 FURTHER PROCESSED PRODUCTS (PLANT-BASED INCLUDED)53

1. Frankfurters 53

2. Frankfurters, Chicken and/or Turkey 53

3. Gyro Meat, Loaf 53

4. Gyro Meat, Sliced 53

5. Lunchmeat, Beef Pastrami, For Slicing 54

6. Lunchmeat, Beef Pastrami, Sliced 54

7. Lunchmeat, Bologna, For Slicing 54

8. Lunchmeat, Bologna, Sliced 55

9. Lunchmeat, Chicken Breast, Sliced 55

10. Lunchmeat, Ham, With Natural Juices or Ham, Water Added, Sliced 55

11. Lunchmeat, Roast Beef, Sliced 55

12. Lunchmeat, Salami, For Slicing 56

13. Lunchmeat, Salami, Sliced 56

14. Lunchmeat, Turkey Breast, Sliced 56

15. Lunchmeat, Turkey Ham, Sliced 57

16. Meatballs, Fully Cooked 57

17. Meatloaf, Beef, Fully Cooked 57

18. Pepperoni, Sliced 58

19. Sausage, Bratwurst, Links 58

20. Sausage, Breakfast, Links, Chicken, Fully Cooked 58

21. Sausage, Breakfast, Links, Pork, Pork & Beef, or Beef, Fully Cooked 58

22. Sausage, Breakfast, Links, Turkey, Fully Cooked 59

23. Sausage, Breakfast, Patties, Beef, Fully Cooked 59

24. Sausage, Breakfast, Patties, Pork, Fully Cooked 59

25. Sausage, Breakfast, Patties, Pork, Raw 59

26. Sausage, Chorizo, Pork, Raw 60

27. Sausage, Chicken, Chorizo, Hot or Sweet (Mild), Links, Raw 60

28. Sausage, Breakfast, Patties, Turkey, Ground, Fully Cooked 60
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29. Sausage, Breakfast, Patties, Turkey, Ground, Raw 60

30. Sausage, Breakfast, Patties, Chicken, Ground, Fully Cooked 61

31. Sausage, Breakfast, Patties, Chicken, Ground, Raw 61

32. Sausage, Italian, Crumbled, For Pizza, Fully Cooked 61

33. Sausage, Knockwurst, Links, Fully Cooked 61

34. Sausage, Polish, Links, Smoked, Fully Cooked 62

35. Sausage, Pork, Italian, Hot or Sweet (Mild), Links, Fully Cooked 62

36. Sausage, Pork, Italian, Hot or Sweet (Mild), Links, Raw 62

37. Plant-Based, Bean Burger, Fully Cooked, Frozen 63

38. Plant-Based, “Chicken” Tenders, Fully Cooked 63

39. Plant-Based, Burger, Fully Cooked 63

40. Plant-Based, Meatless Meatballs, Fully Cooked 63

41. Plant-Based, Sausage Patty, Fully Cooked 64

42. Plant-Based Chili, Fully Cooked 64

43. Plant-Based Crumble/Fully Ground, Fully Cooked 64

44. Plant-Based Crumble/Fully Ground, Raw 65

45. Meat Analog Vegetarian Burger, Fully Cooked 65

46. Hummus, Chilled or Frozen 65

CHAPTER 10 SEAFOOD PRODUCTS 67

1. Catfish Fillets, Breaded, Raw or Par fried 67

2. Catfish Fillets, Raw 67

3. Catfish Nuggets, Breaded, Par fried 67

4. Clams, With Juices, Canned 67

5. Cod Fillet, Battered, Par fried 68

6. Cod Fillets, Breaded, Raw or Par fried 68

7. Cod Fillets, Raw 68

8. Crab Cakes 69

9. Crabmeat, Imitation, Surimi, Chunks/Flakes 69

10. Crab Legs and Claws, Alaskan King, Split/Butterflied, Fc 69

11. Fish Portions, Batter Dipped, Par fried 69

12. Flounder Fillets, Raw 70

13. Halibut Steak or Fillet, Raw 70

14. Lobster Tail, Cold Water, Raw 70

15. Lobster Tail, Spiny, Raw 71

16. Ocean Perch, Rock Fish, FLT, Pacific, IQF, 71

17. Pollock Burger, Alaskan, Raw 71

18. Pollock Fillets, Raw 71

19. Pollock Fillets, Stuffed, Raw 72

20. Pollock Portions, Batter Dipped, Par fried 72

21. Pollock Portions, Breaded, Par fried 72

22. Pollock Portions, Serpentine Cut, Raw 73

23. Salmon Fillets, Raw (Skin on or off) 73

24. Salmon Fillets, Stuffed, Raw, Maryland Style 73

25. Salmon Burger, Raw 73

26. Salmon, Pink, Canned 74

27. Salmon, Pink, Flex Pouch 74

28. Scallops, Sea, Raw 74

29. Scallops, Sea, Bacon Wrapped 75
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30. Shrimp Burgers, Raw 75

31. Shrimp, Breaded, Raw 75

32. Shrimp, Breaded, Par fried 76

33. Shrimp, Peeled & Deveined, Raw 76

34. Shrimp Pieces, P&D, U-60 Ct 76

35. Shrimp, Whole, Raw, Crabmeat Stuffed 76

36. Snow Crab Clusters, Fully Cooked 77

37. Tilapia Fillets, Boneless/Skinless, Raw 77

38. Trout, Whole, Raw 77

39. Trout Fillets, Raw 77

40. Tuna, Canned or Vacuum Pouch 78

CHAPTER 11 FEDERAL SUPPLY CLASS 8910 –

 DAIRY AND EGG FOOD PRODUCTS 79

1. Introduction 79

2. Pasteurization/Homogenization 79

3. Groups, Types, and Flavors 80

4. Manufacture’s/Distributor’s Product Assurance 81

5. Regulatory Requirements 81

6. Quality Assurance Provisions 81

7. Packaging 82

8. Food Fortification with Vitamins and Minerals 82

9. Milk Terminology & Definitions 82

10. DOD Menu Standards 83

CHAPTER 12 MILK PRODUCTS 84

1. Milk, Reduced Fat, Pasteurized, Chl (2%-2.9% Milk Fat) 84

2. Milk, Low-Fat, Pasteurized, Chl (0.5%-1.9% Milk Fat) 84

3. Milk, Non-Fat, Pasteurized, Chl (0%-0.5% Milk Fat) 84

4. Milk, Reduced Fat, Pasteurized, Flavored, Chl (2%-2.9% Milk Fat) 85

5. Milk, Low-Fat, Pasteurized, Flavored, Chl (0.5%-1.9% Milk Fat) 85

6. Milk, Non-Fat, Pasteurized, Flavored, Chl (0%- 0.5% Milk Fat) 85

7. Milk, Cultured Buttermilk, Reduced Fat, Past, Chl (2% Milkfat) 86

8. Milk, Cultured Buttermilk, Low-Fat, Pasteurized, Chl (1% Milkfat) 86

9. Milk, Cultured Buttermilk, Non-Fat, Past, Chl (0-0.5% Milk Fat) 86

10. Milk, Acidified Buttermilk, Reduced Fat, Pas. Chl (2% Milk Fat) 86

11. Milk, Acidified Buttermilk, Low-Fat, Pasteurized, Chl (1% Milkfat) 87

12. Milk, Acidified Buttermilk, Non-Fat, Past, Chl (0-0.5% Milk Fat) 87

13. Milk, Reduced Fat, Past, 100% Lact Free, Chl (2%-2.9% Milk Fat) 87

14. Milk, Low-Fat, Pasteurized, 100% Lact Free, Chl (0.5%-1.9% Milk Fat) 88

15. Milk, Non-Fat, Pasteurized, 100% Lact. Free, Chl (0%-0.5% Milk Fat) 88

16. Milk, Reduced Fat, Evaporated, (2%-2.9% Milk Fat) 88

17. Milk, Low-Fat/ Non-Fat, Evaporated, (0%-1.9% Milk Fat) 89

18. Milk, Pasteurized, Sweetened Condensed Milk, (0%- 0.5% Milk Fat) 89

19. Milk, Non-Fat, Dry, Inst (0.0%-0.5% Milk Fat) 89

20. Half and Half, Pasteurized, Chl 89

21. Light Cream, Pasteurized, Chl 90

22. Light Whipping Cream, Pasteurized, Chl 90
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23. Heavy Whipping Cream, Pasteurized, Chl 90

24. Milk, Soy, Almond, Rice, Coconut, Flav/ Not Flav, Chl (0%-1.9% Fat) 91

CHAPTER 13 SOUR CREAM PRODUCTS 93

1. Introduction 93

2. Sour Cream, Pasteurized, Chl (18% Milk Fat) 93

3. Sour Cream, Whole, Pasteurized, Chl (3%-3.5% Milk Fat) 94

4. Sour Cream, Reduced Fat, Pasteurized, Chl (2%-2.9% Milk Fat) 94

5. Sour Cream, Low-Fat, Pasteurized, Chl (0.5%-1.9% Milk Fat) 94

6. Sour Cream, Non-Fat, Pasteurized, Chl (0.0%-0.5% Milk Fat) 95

CHAPTER 14 YOGURT PRODUCTS 96

1. Introduction 96

2. Yogurt, Whole, Pasteurized, Chl (3%-3.5% Milk Fat) 96

3. Yogurt, Reduced Fat, Pasteurized, Chl (2%-2.9% Milk Fat) 97

4. Yogurt, Low-Fat, Pasteurized, Chl (0.5%-1.9% Milk Fat) 97

5. Yogurt, Non-Fat, Pasteurized, Chl (0.0%-0.5% Milk Fat) 97

6. Yogurt, Whole, Pasteurized, Greek, Chl (3%-3.5% Milk Fat) 98

7. Yogurt, Reduced Fat, Pasteurized, Greek, Chl (2%-2.9% Milk Fat) 98

8. Yogurt, Low Fat, Pasteurized, Greek, Chl (0.5%-1.9% Milk Fat) 99

9. Yogurt, Non-Fat, Pasteurized, Greek, Chl (0.0%- 0.5% Milk Fat) 99

CHAPTER 15 COTTAGE CHEESE PRODUCTS 100

1. Introduction 100

2. Cottage Cheese, Pasteurized, Chl (.0%-4% Milk Fat) 100

CHAPTER 16 CHEESE PRODUCTS 101

1. Introduction 101

2. Cheddar Cheese, (Minimum 50% Milk Fat) 101

3. Colby Cheese, (Minimum 50% Milk Fat) 102

4. American Cheese, (Minimum 50% Milk Fat) 102

5. Swiss Cheese (Emmentaler), (Minimum 43% Milk Fat) 102

6. Monterey (Monterey Jack), (Minimum 50% Milk Fat) 102

7. Blue Cheese, (50% Milk Fat) 103

8. Mozzarella Cheese, (50% Milk Fat) 103

9. Muenster Cheese, (50% Milk Fat) 103

10. Grated Cheese 104

11. Cream Cheese 104

CHAPTER 17 SMOOTHIE PRODUCTS 105

1. Fruit/Veg Smoothie, Non-Dairy Base 105

2. Fruit/Veg Smoothie, Dairy Base 105

CHAPTER 18 EGG PRODUCTS 106
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1. Introduction 106

2. Shell Egg Grades and Standards 106

3. Eggs, Shell, Pasteurized, Large 111

4. Eggs, Shell, Pasteurized, Medium 111

5. Eggs, Shell, Pasteurized, Small 111

6. Eggs, Dried (Dehydrated) 111

7. Eggs, Frozen, Whole or Diced 112

8. Eggs, Liquid 112

9. Eggs, Whites 112

CHAPTER 19 FEDERAL SUPPLY CLASS 8915 –

 FRUIT, JUICE AND VEGETABLE PRODUCTS 114

1. Introduction 114

CHAPTER 20 FRUIT PRODUCTS 115

1. Apples, Sliced, Canned 115

2. Apples, Chipped, Diced, or Pieces, Canned 115

3. Apples, Rings, Spiced, Canned 115

4. Applesauce, Shelf Stable 115

5. Applesauce (Flavored), Shelf Stable 115

6. Apricots, Dried 116

7. Apricots, Halves, Canned 116

8. Banana Chips, Dehydrated 116

9. Bananas, Sliced, Frozen 116

10. Blackberries, Frozen 117

11. Blueberries, Dehydrated 117

12. Blueberries, Wild or Cultivated, Canned 117

13. Blueberries, Wild or Cultivated, Frozen 117

14. Boysenberries, Frozen 117

15. Cherries, Red Tart, Pitted, Canned 118

16. Cherries, Red Tart, Pitted, Frozen 118

17. Cherries, Sweet, Canned 118

18. Cherries, Sweet, Frozen 118

19. Cherries, Maraschino, Whole or Halves, Shelf Stable 119

20. Cranberries, Dried 119

21. Cranberries, Whole, Frozen 119

22. Cranberry Sauce, Whole or Jellied, Canned 119

23. Dates, Whole, Pitted 119

24. Fruit Cocktail, Canned 120

25. Fruit Mix, Frozen 120

26. Fruit Mix, Shelf Stable 120

27. Fruit, Extended Shelf Life, Chill 120

28. Mango, Chunks/Cubes, Frozen 121

29. Mango, Puree, Frozen Or Shelf Stable 121

30. Oranges, Mandarin, Whole Segments, Canned 121

31. Peaches, Clingstone, Canned 121

32. Peaches, Freestone, Canned 122
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33. Peaches, Chunks/Cubes, Frozen 122

34. Peach, Puree, Frozen Or Shelf Stable 122

35. Pears, Canned 122

36. Pineapple, Canned 123

37. Pineapple, Chunks, Frozen 123

38. Raisins, Seedless or Golden Seedless, Shelf Stable 123

39. Raspberries, Red or Black, Frozen 123

40. Strawberries, Whole or Sliced, Frozen 124

CHAPTER 21 JUICE PRODUCTS 125

1. Juice Blends, Canned/Shelf Stable, Chill, or Frozen 125

2. Juice, Apple, Not From Concentrate, Canned/Shelf Stable 125

3. Juice, Apple, From Concentrate, Canned/Shelf Stable 125

4. Juice, Apple, Concentrated, Frozen 125

5. Juice, Grape, Not From Concentrate, Canned/Shelf Stable 125

6. Juice, Grape, From Concentrate, Canned/Shelf Stable 126

7. Juice, Grape, Concentrated, Frozen 126

8. Juice, Grapefruit, Canned/Shelf Stable or Frozen 126

9. Juice, Lemon, Canned/Shelf Stable 126

10. Juice, Lemon, Reconstituted, Shelf Stable 127

11. Juice, Lime, Shelf Stable, Chill, or Frozen 127

12. Juice, Mango, Shelf Stable 127

13. Juice, Orange, Canned/Shelf Stable, Chill, or Frozen 127

14. Juice, Pineapple, Canned/Shelf Stable 127

15. Juice, Tomato, Canned/Shelf Stable 128

16. Juice, Veg, Canned/Shelf Stable 128

17. Nectar, Canned/Shelf Stable or Frozen 128

CHAPTER 22 VEGETABLE PRODUCTS 129

1. Asparagus, Cuts and Tips, Canned 129

2. Asparagus, Cuts and Tips, Frozen 129

3. Bamboo Shoots, Sliced, Canned 129

4. Bean Sprouts, Canned 129

5. Beans, Baked, Canned 129

6. Beans, Baked, With Pork, Canned 130

7. Beans, Black, Canned - See Beans, Dried, Canned 130

8. Beans, Dried, Canned 130

9. Beans, Garbanzo (Chick-Peas), Canned - See Beans, Dried, Canned 130

10. Beans, Green or Wax, Canned 130

11. Beans, Green or Wax, Frozen 131

12. Beans, Kidney, Canned - See Beans, Dried, Canned 131

13. Beans, Lima, Canned 131

14. Beans, Lima, Frozen 131

15. Beans, Pink, Canned - See Beans, Dried, Canned 131

16. Beans, Pinto, Canned - See Beans, Dried, Canned 131

17. Beans, Wax, Canned - See Beans, Green or Wax, Canned 132

18. Beans, Wax, Frozen - See Beans, Green or Wax, Frozen 132

19. Beans, White, Canned - See Beans, Dried, Canned 132
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20. Beans, White, With Pork, Canned - Beans, Baked, With Pork, Canned 132

21. Beets, Canned 132

22. Broccoli, Frozen 132

23. Brussels Sprouts, Frozen 132

24. Carrots, Canned 133

25. Carrots, Frozen 133

26. Cauliflower, Frozen 133

27. Corn, Cream Style, Canned 133

28. Corn, Whole Kernel, Canned 133

29. Corn, Whole Kernel, Frozen 134

30. Corn, On the Cob, Frozen 134

31. Greens, Collard, Canned - See Greens, Leafy, Canned 134

32. Greens, Collard, Frozen - See Greens, Leafy, Frozen 134

33. Greens, Collard, Precooked, Frozen 134

34. Greens, Leafy, Canned 135

35. Greens, Leafy, Frozen 135

36. Greens, Mustard, Frozen - See Greens, Leafy, Frozen 135

37. Greens, Turnip, Canned - See Greens, Leafy, Canned 135

38. Greens, Turnip, Precooked, Frozen 135

39. Kimchi, Canned 135

40. Mushrooms, Canned 136

41. Okra, Breaded, Frozen 136

42. Okra, Cut, Frozen 136

43. Onions, Dehydrated, White, Chopped 136

44. Onion Rings, Breaded or Battered, Frozen 136

45. Onion Rings (Chopped/Formed), Breaded or Battered, Frozen 137

46. Peas, Black-Eye, Canned 137

47. Peas, Canned 137

48. Peas, Frozen 137

49. Peas and Carrots, Frozen 138

50. Peppers, Miscellaneous, Canned 138

51. Peppers, Sweet, Frozen 138

52. Peppers, Sweet, Roasted, Frozen 138

53. Pimientos, Canned 139

54. Potatoes, French Fries, Frozen 139

55. Potatoes, Hash Brown, Frozen 139

56. Potatoes, Non-Standardized, Canned 139

57. Potatoes, Non-Standardized, Frozen 139

58. Potatoes, Sweet, Canned 140

59. Potatoes, White, Canned 140

60. Potatoes, White, Fresh/Refer 140

61. Pumpkin, Canned 141

62. Sauerkraut, Canned 141

63. Spinach, Canned 141

64. Spinach, Frozen - See Greens, Leafy, Frozen 141

65. Squash, Summer, Frozen 141

66. Squash, Winter, Frozen 142

67. Squash, Winter, Cooked, Frozen 142

68. Succotash, Corn and Lima Beans, Frozen 142

69. Tomatoes, Canned 143
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70. Tomatoes, Crushed, Canned 143

71. Tomato, Paste, Canned 143

72. Tomato, Puree/Pulp, Canned 143

73. Vegetable Blends and Mixed Vegetables, Canned 143

74. Vegetable Blends, Frozen 144

75. Vegetables, Mixed, Frozen 144

76. Water Chestnuts, Sliced, Canned 144

77. Zucchini, Frozen - See Squash, Summer, Frozen 144

CHAPTER 23 FEDERAL SUPPLY CLASS 8920 –

 BREAD, BAGELS, GRANOLA BARS, CEREAL AND PASTA 145

1. Introduction 145

2. Bread, White, Fresh/Frozen 147

3. Bread, Wheat, Fresh/Frozen, 100% Whole 147

4. Bread, Wheat, Multigrain, Fresh/Frozen 147

5. Bread, Rye, Frozen/Fresh 148

6. Bread, Potato, Fresh/Frozen 148

7. Bread, Ciabatta, Fresh/Frozen 149

8. Bread, Sourdough, Fresh/Frozen 149

9. Bread, Raisin or Cinnamon, Fresh/Frozen 149

10. Bread, French/ Italian, Fresh/Frozen 149

11. Bread, Pumpernickel, Fresh/Frozen 150

12. Bread, Flat Bread, Frozen/Fresh, Par/Bk 150

13. Bread, Texas Toast, Fresh/Frozen 150

14. Bread, Sweet, Flavored, Fresh/Frozen 150

15. Bread, Monkey, (Pull-Apart), Frozen 151

16. Bagel, Plain/ Variety, Fresh/Frozen 151

17. Bread, Wheat/White, Pita, Fresh/Frozen 152

18. English Muffin, Fresh/Frozen, Variety 152

19. Granola Bars, Variety, 153

20. Griddle Breads, Shelf Stable and Heat and Serve, Frozen 154

21. Hominy Grits, Enriched and Grits, Whole Corn 155

22. Muffins, Fresh or Frozen 155

23. Rolls, Bread, Baked, Fresh or Frozen 156

24. Rolls, Bread, Unbaked, Fresh or Frozen 157

25. Tortillas, Tortilla Chips, Taco Shells, and 

 Tostada Shells, Fresh/Frozen, Variety 157

26. Cereals, Rolled Oats 159

27. Cereal, Prepared, Ready-To-Eat 160

28. Cereals, Wheat, Quick-Cooking and Instant 160

29. Pasta Variety 161

30. Noodles, Egg, Enriched 162

31. Wild Rice 163

CHAPTER 24 FEDERAL SUPPLY CLASS 8940 –

 CENTER OF THE PLATE, PREPARED ENTREES 164

1. Introduction 164

2. Protein Entrée, Prepared, With Cheese 164
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3. Protein Entrée, Prepared, With Sauce 164

4. Pasta, Prepared, With Sauce 164

5. Pot Pie, Prepared, With Protein 165

6. Vegetarian, Entrée, Prepared, Frozen 165

7. Burrito, Prepared, Frozen 165

8. Egg And Cheese, English Muffin, F/C 165

9. Egg And Cheese, Breakfast Meat, English Muffin, F/C 166 

10. Egg White And Cheese, Breakfast Meat, English Muffin, F/C 166

11. Egg And Cheese, Breakfast Meat, Croissant, F/C 166

12. Egg And Cheese, Breakfast Meat, Biscuit, F/C 167

13. Egg And Cheese, Breakfast Meat, Bagel, F/C 167

14. Beef Kabobs, With Vegetables, With Wood Skewer, Raw 167

15. Chicken Thigh Kabobs, With Vegetables and Fruit, Raw 168

16. Chicken Burger, With Quinoa and Vegetables, Fully Cooked 168

17. Turkey Burger, With Brown Rice and Vegetables, Fully Cooked 168

 

- VEGETABLE IDENTIFICATION CHART 170

- GLOSSARY OF ACRONYMS AND TERMS 172

- CATALOG ABBREVIATIONS 176

- REFERENCES 183

- DLA RATING SYMBOLOGY FOR AUDITS 187

- USMC FUELED TO FIGHT® COLOR CODING CRITERIA 188

- USMC FUELED TO FIGHT® CODING CALCULATOR 189
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1. GENERAL

a. The mutual goal of the Food Service Program and the Subsistence Prime Vendor Program (SPVP) is to 

obtain the highest quality, most nutritious subsistence items affordable within allowable costs. To that end, 

this Guide was developed to assist regional and installation personnel in their decision processes when 

selecting or retaining subsistence items. Particular attention has been devoted to meat, poultry, and seafood 

items (Federal Supply Class (FSC) 8905) as these are high-velocity, high-dollar value items. Processed 

fruit, juice, and vegetables products (FSC 8915) are also covered in the initial version (phase one) of this 

guide. The finalized guide added (FSC 8910 ) Milk/ Dairy/Eggs, Breads (FSC 8920 ) and 

Meatless/Vegetarian (FSC 8940/8935). While not all inclusive, this document provides detailed guidance 

and specifications for other items required in the recipes and menus of the Marine Corps Food Service and 

Subsistence Program.

b. The specifications in this Guide are driven by past Services’ Guides, Joint Subsistence Advisory 

Board (JSAB) menu standards (Department of Defense Manual, 2014), USDA recommendations, FDA 

Dietary Guidelines for Americans 2020-2025 (eighth edition) (United States Department of Agriculture, 

2015) (USDA, 2005) and/or other government agency standards. The requirements and specifications for 

the each category as stated above will be in this consolidated services guide.

c. The intent of the contents of this USMC Buyer’s Guide is to set a universal standard for products to be 

purchased and consumed by military service members under government funding. All items sourced 

from the Defense Logistics Agency (DLA) Subsistence Prime Vendor (SPV) program will comply with 

the specifications outlined, herein, in order to receive a government commitment. Products sourced 

outside of a DLA recognized SPV, but from a government approved source, will emulate these 

specifications to the best of their ability. Requested products not currently listed in the guide will also 

need to demonstrate nutritional and quality integrity. In as such if there is a need for an exception to 

policy the product(s) will be reviewed by USMC HQ, Food Subsistence Team on a case by case basis in 

order to best support the health and welfare of the Marines.

2. GOALS

a. Sourcing the right product: Many items within the vast spectrum of commercial products being 

offered do not fit within the Services’ Food Program parameters. This may be due to domestic 

availability, price, the level of quality (high or low), extreme perishability (short shelf life), preparation 

methods, holding capabilities, diner acceptability, or a combination of all.

b. Controlling Costs: The frequent purchase of exotic or extremely expensive meats, seafood, or dessert 

items for food service facilities is not recommended and should be strictly limited. Items such as alligator 

tail, quail, Alaskan king crab, lobster tail, precooked “baby back ribs”, and some prepared entrées and 

desserts are considered high cost subsistence items. While these items may offer upscale changes to 

menus the cost will often exceed the fiscal constraints and are not to be considered a part of standard 

menus. Any use of items of this nature shall be infrequent and limited to special occasions such as 

Service Birthday Meals, Ethnic Celebrations, or Holiday Meals.

c. Utilization of Pre-prepared items: Many installations have indiscriminately selected precooked items 

for use in daily menus. These items are also not included in the meal costs computation and excessive use 

of pre-prepared items should be discouraged. While these items may offer ease of preparation, they 

increase costs and reduce the training and experience available to the food service personnel.
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3. DOD MENU STANDARDS 

a. The DOD menu standards contained in DOD 1338.10 state:

all food products must not contain partially hydrogenated oils as an ingredient and zero grams of 

trans-fat (at normally-consumed portion sizes) when these products are available 

-shall use trans-fat free (zero grams trans-fat per serving) monounsaturated and polyunsaturated 

oils as a substitute for shortening in cooking and baking when appropriate. 

-based on the cooking technique, (e.g., baking, frying) use the appropriate trans-fat free (zero 

grams trans-fat per serving) oil. Some examples of trans-fat free oils are canola, corn, olive, safflower, 

and vegetable oils. 

b. Offer products with a label that excludes the term proprietary ingredients, blends, or energy blends 

(spice, herbal blends infused teas or coffees will not be offered). 

c. Finally, products containing monosodium glutamate (MSG) as an ingredient shall be avoided

(Department of Defense Manual, 2014) (FDA, 2018). Sodium in soup will not be greater than 800mg per 

8 ounces. 

d. Additionally, USMC recognizes there are two major classes of polyunsaturated acids (PUFA) found in 

the diet, omega-6 and omega-3 which impact warfighter health in varying ways. In order to optimally 

sustain the warfighter, menus are designed to reduce the ratio of omega-6 to omega-3 fatty acids when 

possible. Ergo, omega-3 natural occurring products, as well as the use of healthy cooking oils are sought 

after when possible while minimizing utilization of omega-6 products. 

e. The U.S. Food and Drug Administration (FDA) has rules that food manufacturers must follow to be 

able to make claims about enrichment. According to the FDA, foods can claim to be enriched if they 

"contain at least 10% of the Daily Value" of that nutrient compared to food of the same type that is not 

enriched. As such, enriched is adding a nutrient to a product which was originally contained before the 

manufacturing process. Whereas, fortifying indicates adding a nutrient to a product that was not naturally 

occurring. USMC prefers enriched products over fortified options.

f. Plant-based or plant-forward products must be coded Green or Yellow based on the USMC Fueled to 

Fight (R)/Go for Green (R) DoD programs. As per the DoD Food and Nutrition Subcommittee guidance,

products in these categories will not be accepted if coded Red.

4. RESPONSIBILITIES

a. Food Program Managers (FPMs), Food Service Officers (FSOs), Food Service Technicians (FSTechs) 

and Food Service Supervisors (FSS), in conjunction with the Services’ nutrition subject matter experts 

(SMEs) and quality assurance/control SMEs, shall use this Guide to ensure that correct product 

specifications are being followed. Food Service leadership must ensure that any item selected for 

evaluation for possible catalog inclusion meets the requirements of Marine Corps Order (MCO) 

10110.14, chapter 19, and this Guide.

b. FPMs, FSOs, and FSS, in conjunction with the Services’ nutrition SMEs and quality assurance/control 

SMEs, should semi-annually review their local catalog using these guidelines to ensure that standards are 

being met. Items that do not meet established standards should be replaced.

c. FSOs, FSTechs and Mess Hall Managers (MHM’s) may use the Guide for product identification in the 

receiving process and for training. FSOs and FSTechs are responsible for maintaining menus within the 

established standards and the financial status of their mess hall program as stated MCO10110.14.
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5. PROCEDURES FOR NEW ITEMS

a. Outside The Continental Unites States (OCONUS) - Installations/commands desiring to add or change 

catalog items should first contact their Subsistence Prime Vendor (SPV) customer service representative. 

The installations have an obligation to consume current inventory carried by the SPV. New items should 

be demonstrated by the SPV through annual food shows. Request for new items will be submitted via 

Subsistence Total Order Receipt Electronic System (STORES). If the SPV offers private (house) label 

products (as a substitute for a Not in Stock item), the item must equal or exceed the desired item in 

quality, nutritional parameters, and price. New items should be evaluated by the contents of this Guide.

b. Continental United States (CONUS) - Regional garrison food service contractors are required to make 

all subsistence purchase decisions. The contract requires them to use DLA TS/SPV to the maximum 

extent. Similar to OCONUS commands, the contractor will also submit new item requests via STORES.

6. PRODUCT CONSIDERATIONS

a. Value/Plate Cost - The commercial food industry continues to develop and offer value added products 

which are defined as products touted as labor saving and include processing and partial or complete 

cooking by the producer. While many are highly acceptable and may fill a specific need (e.g. precooked 

bacon, breakfast sausage, spare ribs, meatballs), they may also carry an increased cost burden. FPMs, 

FSOs and FSTechs must determine menu cost impact or “plate cost” when considering any item change 

for catalog listings. A cost to benefit analysis shall be conducted (for any considered item) to identify the 

cost impact the item will have on program costs. This process should be followed in all purchasing 

decisions.

b. Product yields must be the prime factor in the analysis. Proper cost analysis on products must be 

based on the portion cost and portions yielded and not the per Lb. price. To properly evaluate competing 

items, individual serving costs must be considered before deciding if any additional cost is justified and if 

the food service program can absorb the cost within authorized allowances.

c. General or unlimited use of precooked items without detailed cost analysis is not recommended and 

should be strictly limited. FSOs and FSTechs should carefully review convenience of prepared products 

for their intended use, frequency, cost, and possible impact on food service operations. Precooked items 

(generally) should be considered for specialty items, to ease short staffing in food service operations, 

when there is infrequent use and when use of a precooked item can increase the quality offered at 

affordable pricing. 

 

d. Conversely, precooked items often may have absorbed preparation and cooking losses in their cost. 

The portion yields of these items may overcome the initial cost. Products such as precooked bacon and 

breakfast sausage are extreme examples. For example, one Lb. of precooked bacon normally yields 

roughly the same number of servings as three lbs. of raw bacon. Precooked breakfast sausage may in fact 

have a lower portion cost than raw. The sheer time saving convenience of pre-made meat balls may 

justify a price that is higher than the raw ingredients for this item.

e. FPMs, FSOs and FSTechs should also investigate the price stability of the product. Is it an item that 

experiences frequent price fluctuations? Is it offered at a low price that will experience numerous 

increases in the following months? Can the vendor offer price stabilization for extended periods such as 

six or nine months or one year with no increase? Is there a case minimum required to obtain a reasonable 

cost? 
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f. Preparation, Performance and Shelf Life of new products. FPMs, FSOs and FSTechs should closely 

review the handling, cooking, and holding characteristics of any item being considered. Vendors of 

marinated, solution added, tenderized, precooked items (as well as raw) shall be required to fully describe 

their processes and what impact they have on how we handle the product. The product shall be evaluated 

at the point of receipt, during preparation, and in its end or serving state. Considerations are; What was 

required to prepare the item? Is specialized equipment or training required? How much shrinkage or loss 

was experienced? How does it hold on the serving line or in food warmers? What is the stated shelf life? 

Does the product perform as advertised? Is the recipe correct or are changes required?

7. PRODUCT REPLACEMENT CONSIDERATIONS

a. Vendors desiring product use should be able to fully explain “why we should use their product over 

others”. This is especially important when changing an item of one brand for a similar item of another 

brand. There must be some benefit that accrues to the Food Program to validate or support the change. 

This may be in quality, price, storage, handling, nutritional makeup, customer acceptability, or 

preparation methods. This is not meant as an obstacle for vendors, but as an education for the 

government. Product changes may require recipe adjustments to master item files. SPV contract requires 

consumption of existing inventory to permit deletion of items being replaced and possible re-education of 

food handlers. Changes to a recipe also include modification to align with the MFR instructions.

8. CONTRACTUAL CONSIDERATIONS 

a. Berry Amendment – All Prime Vendor contracts contain language stating that in accordance with (IAW) 

the Defense Appropriations Act:

(1) All items supplied under the contract(s) awarded as a result of this solicitation must comply 

with the Berry Amendment (10 U.S.C. Section 2533a) (DFARS, 2018) and the provisions of DFRS 

Clause 252.225.7012. For detailed information, please refer to DFARS 225.7012 and FAR 25.103, or 

contact the Contracting Officer.

(2) The Government may issue individual domestic non-availability determinations (DNAD) 

when warranted. The Contracting Officer will forward notices to the Prime Vendor as the 

determination(s) is (are) made.

(3) The SPV shall deliver food that has been grown, reprocessed, reused, or produced in the 

United States, except for exempted items. Exempted items include: 1) acquisitions of perishable foods by 

or for activities located outside the United States for personnel of those activities (per DFARS 225.7002-

2(e)) and 2) (DFARS, 2018) acquisitions of foods manufactured or processed in the United States, 

regardless of where the foods (and any component, if applicable) were grown or produced. 

(4) In accordance with Section 8118 of the DoD Appropriations Act for Fiscal Year 2005 (Pub. 

L. 108-287), this exception does not apply to fish, shellfish, or seafood manufactured or processed in the 

United States or fish, shellfish, or seafood contained in foods manufactured or processed in the United 

States (per DFARS 225.7002-2(l)) (DFARS, 2018). These foods shall be taken from the sea by U.S. flag 

vessels; or if not taken from the sea, shall be obtained from fishing within the United States; and any 

processing or manufacturing of the fish, shellfish, or seafood shall be performed on a U.S. flag vessel or 

in the United States.

9. APPROVED SOURCES

a. DLA TS SPV contracts contains language stating the government does not intend to make any award 
BUYER’S GUIDE INTRODUCTION

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for, nor accept, any subsistence products manufactured, processed, or stored in a facility which fails to 

maintain acceptable levels of food safety and food defense, is operating under such unsanitary conditions 

as may lead to product contamination or adulteration constituting a health hazard, or which has not been 

listed in an appropriate government directory as a sanitarily approved establishment when required. 

Guidance on specific listing requirements for products/plants included in or exempt from listing is 

provided in Appendix A of the Worldwide Directory of Sanitarily Approved Food Establishments for 

Armed Forces Procurement at: https:/da.amedd.army.mil/86257B8D004A4B6C/PHC (AMEDD Army, 

2018).

10. VISITS OF VENDORS, MANUFACTURERS, OR BROKERS

a. OCONUS - Manufacturers, brokers, or others wishing to demonstrate their products must contact the 

Subsistence Prime Vendor to obtain permission to participate in annual food shows.

b. CONUS - Manufacturers, brokers or others wishing to demonstrate their products must contact the 

current Marine Corps Regional Garrison Food Service Contractor.

11. PRODUCT CUTTINGS AND DEMONSTRATIONS

a. Product cuttings or demonstrations are used primarily to perform one or more of three functions. 

These are to: evaluate new products; resolve complaints of products not meeting specifications or quality; 

and to provide training on products currently utilized at the installation. A product cutting or 

demonstration should be used in the decision process when selecting new items as part of the annual 

menu review process. Installation FPMs, FSOs and FSTechs should work with the SPV to schedule 

demonstrations for the express purpose of investigating a specific product, that meets the product 

requirements identified in this Guide, for possible use. Product cuttings and demonstrations for items that 

do not conform to the product specifications in this Guide require prior Headquarters approval.

b. All products that are being evaluated or sampled should be provided to the SPV and these evaluations 

should be conducted at the annual SPV Food Show. Samples provided to the SPV by vendors does not 

constitute a commitment by the government for any purchases. These product evaluations should be 

conducted prior to annual menu reviews. 

c. As part of the product demonstration, manufacturer’s representatives may bring chefs or marketing 

personnel to teach food program personnel how to use currently cataloged products more efficiently, or 

how to market the products to their customers more effectively. When product demonstrations or cuttings 

are to be conducted, the FPM will request that the SPV invite desired company representatives to present 

their products. The SPV may also suggest producers known to provide products of the type required. 

Vendors may be asked to demonstrate their product at one or more mess halls food service menu boards 

to gauge Marine acceptance of the products.

 

d. The SPV or Vendors will not conduct or supervise the cutting nor the grading forms used to evaluate 

competitors. Evaluations must be controlled by the FPM, FSO, and FSTech. Investigate preparation 

methods, nutrition information, how the product will help managers to meet menu standards, cost data, 

and whether or not the product is already carried by the SPV.

e. The decision to add products to the catalog rests with the customer. Every effort should be made to 

achieve a consensus of the customers relative to items that are to be added or deleted from a catalog. 

Members will vote and a decision will be rendered respective to each item evaluated. Items selected are 

added to the catalog using the DLA-TS New Item Request Form in the Subsistence Total Ordering and 

Receipt Electronic System (STORES).
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12. FILE MAINTENANCE REQUIREMENTS

a. Marine Corps installations utilize STORES to pass orders from the Marine Corps Food Management 

Information Systems (MCFMIS) and Field Marine Corps Management Information Systems (FMCFMIS) 

to the SPV. 

b. The electronic catalog on all STORES systems supports customers for a specific geographic region, 

this includes all DoD and some non-DoD customers. The catalogs for each geographic location will offer 

different items based on prime vendors servicing a specific location. It may therefore contain numerous 

items that were not intended, suitable or approved for all Marine customers.
FEDERAL SUPPLY CLASS 8905

MEAT, POULTRY, AND SEAFOOD

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1. INTRODUCTION

a. Federal Supply Class 8905 includes, beef, veal, lamb, pork, chicken, turkey, other poultry, and seafood 

products. 

b. Note: The majority of the items cataloged under FSC 8905 have specific Approved Sources 

requirements and unless exempt, must meet Berry Amendment requirements.

c. Beef, veal, lamb, pork, chicken, turkey, other poultry products:

(1) For beef, veal, lamb, pork, chicken, turkey, and other further processed products, the 

standards established within the North American Meat Institute’s “The Meat Buyer’s Guide” (commonly 

referred to as the North American Meat Institute (NAMI) Meat Buyer’s Guide) or the USDA’s 

Institutional Meat Purchase Specifications (IMPS) (United States Department of Agriculture, 2018), 

(North American Meat Association (NAMA), 2014) will be used wherever possible in the selection of 

these items. 

(2) All raw meats must be received frozen by the Prime Vendor for OCONUS and CONUS. In 

CONUS further processed meats such as lunchmeat, bacon, and vacuum packed Pullman style ham, may 

be received chilled, depending on location and pack size as per customer’s selection. 

(3) Specific grade requirements are identified in each product’s specification. Note: For items 

that are required to meet a specific grade standard, as cited in the item’s specification, the absence of a 

grade declaration on the product or case results in the product being considered “ungraded”.

(4) The use of protein extenders such as, but not limited to, Textured Vegetable Protein (TVP), 

Isolated Soy Protein (ISP), or Soy Protein Concentrate (SPC) will only be considered for the 8905 

category in the breaded processed meats and those meats that are considered low fat according to the 

USDA, and FDA standards (Federal REGISTER, The Daily Journal of the United States Government, 

2005). 

(5) Additionally, the use of enzymatic tenderizers such as ficin, bromelain or papain will not be 

considered in our products even with good manufacturing practices. These requirements are due to 

specific Services requirement standards and the need to keep the quality of food items while serving and 

holding capacity with keeping proper temperature (Maiti, Ahlawart, Sharma, & Khanna, 2008).

(6) The DoD menu standards will state that uncured meats will be preferred over cured. The 

cured meats include, but not limited to, nitrites, nitrates, celery seed etc., which pose a negative health 

outcome.

2. BEEF REQUIREMENTS 

 

a. Facilities will primarily use beef products processed from USDA Choice or Select grades (The Meat 

Buyer's Guide, 2018). Utility grade (or below) is not authorized in military mess halls. NOTE: USDA 

AMS graded products will be labeled “USDA Choice”, ‘USDA Select”, etc. (USDA, 2016). Products 

labeled “US Ch”, ”US Ch Gr”, US Sel”, or “US Sel Gr” are not recognized as officially graded by USDA 

and therefore will be considered ungraded.

b. Only lean bulk ground beef (fat content not to exceed 10 percent) without fillers or extenders will be 

allowed. Additionally, the product’s Principle Display Panel (PDP) must declare the fat to lean 
FEDERAL SUPPLY CLASS 8905

MEAT, POULTRY, AND SEAFOOD

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percentage via language such as “90% Lean/10% Fat”, “90% Lean”, or “10% Fat”. Inferring the fat to 

lean percentage via language such as “90/10” is unacceptable.

c. Ground beef patties shall contain a minimum of 85% lean meat and no more than 15% fat. The use of 

beef patties in lieu of ground beef patties is not permitted as the beef patties may contain added beef fat, 

partially defatted chopped beef, partially defatted beef fat tissue, beef hearts, organ meats, water, binders, 

extenders, and fillers. Additionally, the product’s Principle Display Panel must declare the fat to lean 

percentage via language such as “85% Lean/15% Fat”, “85% Lean”, or “15% Fat”. Inferring the fat to 

lean percentage via language such as “85/15” is unacceptable.

d. The use of lean finely textured beef (LFTB) “pink slime” is also not considered due to Services Food 

quality standards. 

e. Breaded products will be no more than 30% breading. The use of “fritters” (between 31% to 65% 

breading) is not considered due to Services Food quality standards (Federal Register, 2018).

3. PORK REQUIREMENTS

a. Pork products are not graded by the USDA; however, The Meat Buyer’s Guide is used (USDA, 2018) 

(North American Meat Association (NAMA), 2014).

b. Bacon must have fewer than 290 milligrams of sodium per serving.

c. Ham - IAW 9 Code of Federal Regulations (CFR) 319.104 (U.S. Government Publishing Office, 

2011), Definitions and Standards of Identity or Composition, the following are the 4 different standards of 

identity and labeling requirements for cooked ham, loin:

Minimum Meat Protein Fat 

 Free (PFF) Percentage

• Ham >20.5

• Ham with Natural Juices >18.5

• Ham, Water Added >17.0

• Ham and Water Product <17.0

4. POULTRY REQUIREMENTS

a. All poultry item specifications in this Guide contain specific grade requirements. For those items 

stating “Grade A” in the requirement, product must be USDA officially graded. The use of plant grade A 

is not authorized.

b. Only lean bulk ground turkey (fat content not to exceed 10 percent) with no fillers or extenders will be 

considered due to Military Services food quality standards. Additionally, the product’s PDP must declare 

the fat to lean percentage via language such as “90% Lean/10% Fat”, “90% Lean”, or “10% Fat”. 

Inferring the fat to lean percentage via language such as “90/10” is unacceptable.

c. Ground turkey patties shall contain a minimum of 85% lean meat and no more than 15% fat. 

Additionally, the product’s Principle Display Panel must declare the fat to lean percentage via language 

such as “85% Lean/15% Fat”, “85% Lean”, or “15% Fat”. Inferring the fat to lean percentage via 
FEDERAL SUPPLY CLASS 8905

MEAT, POULTRY, AND SEAFOOD

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language such as “85/15” is unacceptable.

d. Breaded products will be no more than 30% breading. The use of “fritters” will not be considered.

e. Chicken Nuggets - Below is an excerpt from USDA-FSIS’ publication, “Food Standards and Labeling 

Policy Book”, August 2005 edition, regarding labeling requirements for nuggets, with three distinct 

categories identified.

f. Nuggets are irregularly shaped, usually bite-sized meat and/or poultry products which are usually 

breaded and deep fat fried and intended to be used as finger foods. There are a number of different types 

of nuggets, the labeling for which is: 

(1) Products made from a solid piece of meat or poultry may use the term “Nugget” as part of the 

product name without further qualification (e.g., “Chicken Nugget,” “Beef Nugget”).

(2) Products made from chopped and formed meat or poultry may use the term “Nugget” as part 

of the product name, provided a qualifying statement describing such process is shown contiguous to the 

product name (e.g., “Chicken Nugget, Chopped and Formed” or “Beef Nugget, Chopped and Formed”).

(3) Products made from chopped meat or poultry and containing binders, extenders and/or water 

may use the term “Nugget” as a fanciful name, provided a descriptive name immediately follows 

“Species” or “Kind” nugget (e.g., “Breaded Nugget-Shaped Chicken Patties”).

(4) Products described in (1), (2), and (3) above which are breaded shall be labeled as “breaded” 

and shall be limited to 30 percent breading.

g. Note: IAW this Guide the “Product shall be either whole muscle, chopped and formed, or chunked 

and formed.” Nugget shaped chicken patties or chicken patties nugget shaped are prohibited”. 

Preference is for ovenable products.

h. ** Use of added Marinades/Solutions. No solution or marinate will be acceptable for all raw meat 

products unless it was identified in the item specifications. The solution must identify the actual % added 

on the Principle Display Panel contiguous to or directly below the item name/standard of identity. For 

additional information, please see Descriptive Designation for Raw Meat and Poultry Products 

Containing Added Solutions (79 FR 79043).

i. When using above, the allowable solution added amount which is: 

Solution Added = 

Red Meat over 10% 

Boneless Poultry over 8%

Bone-in Poultry over 3%

j. **The solution/marinates must identify the actual % added on the PDP contiguous to/or directly below 

the item name/standard of identity.

k. Below is an excerpt from USDA-FSIS’ publication, “Food Standards and Labeling Policy Book”, 

August 2005 edition, regarding labeling requirements for marinated/solution added products (U.S. Food 

and Drug Administration, 2006).
FEDERAL SUPPLY CLASS 8905

MEAT, POULTRY, AND SEAFOOD

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10 

l. Marinated - To be labeled “marinated,“ a product must use a marinade that is a mixture in which food 

is either soaked, massaged, tumbled, or injected in order to improve taste, tenderness, or other sensory 

attributes, e.g., color or juiciness. Time allotted in a marinade depends on many factors, e.g., thickness 

and size of the meat and strength of the marinade. Marinade should be that amount necessary to affect the 

finished product. 

 Marinated = 

 Red Meat NTE 10% 

 Boneless Poultry NTE 8% 

 Bone-in Poultry NTE 3% 

m. In accordance with USDA FSIS regulatory requirements, products not exceeding the above allowable 

percentages to be labeled as “marinated” need not declare the actual percentage of added solution. 

However, products exceeding the above allowable percentages must identify the actual percent added on 

the PDP contiguous to or directly below the item name/standard of identity. 

 Solution Added = 

 Red Meat over 10% 

 Boneless Poultry over 8% 

 Bone-in Poultry over 3% 

5. SEAFOOD REQUIREMENTS 

a. For seafood items, U.S. Standards for Grades of Fishery Products will be used wherever possible in the 

selection of these items. Specific grade requirements are identified in each product’s specification. 

Product must comply with all applicable criteria of the United States General Standards for Grades of 

Fish Fillets.

b. Note: For items required to meet a specific grade standard, as cited in the item’s specification, the 

absence of a grade declaration on the product or case, grade stamp on case, and/or a Grade Certificate, 

results in the product being considered “ungraded”. Canned or frozen seafood will individually address 

sodium content allowed per oz. 

c. Wild caught seafood offerings will always be preferred over a farm raised option. When cost and 

affordability come into consideration, farm-raised will be considered. 
BEEF PRODUCTS

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11

1. BEEF BRAISING STEAK, SWISS, RAW

a. NAMI Name and Number: Beef Braising Steaks, Swiss, NAMI 1102

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 6 oz. each (+/– 0.5 oz. tolerance) 

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Manufacturing Practices.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide. 

Steaks must be prepared from the round, loin, rib, or chuck sections.

(b) Raw steaks may be tenderized once by multiple probes or pinning method.

2. BEEF, BREAKFAST STEAK, RAW

a. NAMI Name and Number: Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted, NAMI 1185D

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 3 to 5 oz. each (no added tolerance shall be applied) (3 – 8 oz. range)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMINAMI Meat Buyer’s 

Guide.

(b) Product shall be trimmed practically free of all fat.

e. Note to Food Service Managers and Operators: This item is intended for use only as a breakfast 

steak.

3. BACON, BEEF, BREAKFAST, SL, FZN, C&S

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 14-16 slices per lb.

d. Packaging and Marking:

(1) Product shall be shingle packed or laid out on grease resistant paper/board.

(2) Vacuum packaging is preferred.

(3) Product shall be packaged in bulk or one lb. units as specified by the user.

(4) Packing and marking shall be in accordance with Good Commercial Practice.

(5) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Sodium content shall be 290 mg or less per 2 slice serving and 181 mg per oz.

4. BEEF, BRISKET, DECKLE-OFF, BONELESS, CORNED, FULLY COOKED

a. NAMI Name and Number: Beef Brisket, Boneless, Deckle-Off, Corned, Fully Cooked, NAMI 625

b. Grade Requirement: Prepared from USDA Choice or Select

c. Portion Size/Weight Range: under 9 lbs., 9 – 12 lbs., 12 lbs. and up (no added tolerance shall be 

applied)

d. Packaging and Marking:
BEEF PRODUCTS

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12

(1) Each brisket shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product may contain no more than 20% solution prior to cooking. 

(c) Surface fat trim on the exterior shall be 1⁄4 inch maximum at any one point.

(d) The surface from which the deckle has been removed shall be practically free of fat.

(e) Product shall not exceed 321 mg Sodium per oz., 3 g total fat per oz.; and 1 g 

saturated fat per oz. Product shall have a minimum of 5 g protein per oz.

5. BEEF, BRISKET, DECKLE-OFF, BONELESS, CORNED, RAW

a. NAMI Name and Number: Brisket, Boneless, Deckle-Off, Corned, NAMI 601

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: under 9 lbs., 9 – 14 lbs., 14 lbs. and up (no added tolerance shall be 

applied)

d. Packaging and Marking:

(1) Each brisket shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product may not contain any more than 20% solution.

(c) Surface fat trim on the exterior shall be 1⁄4 inch maximum at any one point.

(d) The surface from which the deckle has been removed shall be practically free of fat.

(e) Product shall not exceed 278 mg of sodium per oz., 5 grams of total fat per oz.

Product shall have a minimum of 4 grams of protein per oz.

6. BEEF, BRISKET, DECKLE-OFF, BONELESS, RAW

a. NAMI Name and Number: Beef Brisket, Deckle-Off, Boneless, Raw, NAMI 120

b. Grade Requirement: USDA Select or Choice

c. Portion Size/Weight Range: 6 – 8 lbs., 8 – 10 lbs., or 10 – 12 lbs. (no added tolerance shall be applied)

d. Packaging and Marking:

(1) Each brisket shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim on the exterior shall be 1⁄4 inch maximum at any one point.

(c) The surface from which the deckle has been removed shall be practically free of fat.

7. BEEF, BRISKET, DECKLE OFF, SLICED, FULLY COOKED

a. NAMI Name and Number: Prepared from Beef Brisket, Deckle-Off, Boneless, NAMI 120

b. Grade Requirement: Prepared from USDA Choice or Select

c. Portion Size/Weight Range: 5 - 7 lbs. per container (no added tolerance shall be applied)

d. Packaging and Marking:

(1) Each brisket shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements: 

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product is to be smoked and seasoned.
BEEF PRODUCTS

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13

(c) Product shall not exceed 250 mg sodium per oz. (750 mg sodium per 3 oz. serving); 7 

g total fat per oz.; and 3 g saturated fat per oz. Product shall have a minimum 6g protein 

per oz.

8. BEEF CHUCK, CHUCK ROLL, RAW

a. NAMI Name and Number: Beef Chuck, Chuck Roll, Raw, NAMI 116A

b. Grade Requirement: USDA Choice Grade

c. Portion Size/Weight Range: 13 - 15 lbs. each (no added tolerance shall be applied) (four weight 

ranges:

d. Packaging and Marking:

(1) Product shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product shall be netted or tied.

(c) Surface fat trim on the exterior shall be 1⁄4 inch maximum at any one point.

(d) Note: Larger packaging sizes are permissible with prior Service HQ approval.

9. BEEF CHUCK, SHOULDER CLOD, ARM ROAST, RAW

a. NAMI Name and Number: Beef Chuck, Shoulder Clod, Arm Roast, Raw NAMI 114E

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 8 - 10 lbs. each (no added tolerance shall be applied) 

d. Packaging and Marking:

(1) Each roast shall be packaged individually, vacuum packaging.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

10. BEEF, CUBED STEAK, RAW

a. NAMI Name and Number: Beef Cubed Steak, Raw, NAMI 1100

b. Grade Requirement: USDA Select

c. Portion Size/Weight Range: 6 oz. each (+/- 0.5 oz. tolerance)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1/4 inch maximum at any one point.

11. BEEF CHUCK, SHOULDER (CLOD) ROAST, RAW

a. NAMI Name and Number: Beef Chuck, Shoulder (Clod) Roast, Raw, NAMI 114A

b. Grade Requirement: USDA Choice Grade

c. Portion Size/Weight Range: 10 - 15 lbs. each (no added tolerance shall be applied) 

d. Packaging and Marking:

(1) Product shall be individually vacuum packaged.
BEEF PRODUCTS

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14

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Each roast shall be netted or tied.

12. BEEF FOR STEWING, FULLY COOKED

a. NAMI Name and Number: Prepared from Beef for Stewing, NAMI 135A

b. Grade Requirement: Prepared from USDA Select

c. Portion Size/Weight Range: 5 - 10 Lb. packages (no added tolerance shall be applied)

d. Packaging and Marking:

(1) Not less than 5 lbs. or more than 10 lbs. shall be in each package, vacuum packaging is 

preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) The meat shall be hand - diced or mechanically diced. Grinding is not permitted.

(c) The fat thickness of the surface and/or seam fat shall not exceed 0.25 inches at any 

point.

(d) Product shall be unseasoned.

(e) Sodium content shall not exceed 150 mg per 1 oz. serving.

13. BEEF FOR STEWING, RAW

a. NAMI Name and Number: Beef for Stewing, NAMI 135A 

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 5 - 10 Lb. packages (no added tolerance shall be applied)

d. Packaging and Marking:

(1) Not less than 5 lbs. or more than 10 lbs. shall be in each package, vacuum packaging is 

preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) The meat shall be hand-diced or mechanically diced. Grinding is not permitted.

(c) The fat thickness of the surface and/or seam fat shall not exceed 0.25 inches at any 

point.

(d) Product shall be unseasoned.

14. BEEF FAJITA STRIPS, RAW

a. IMPS Name and Number: Beef for Stir Fry, IMPS 135C

b. Grade Requirement: Minimum USDA Select or Choice

c. Portion Size/Weight Range: 5 – 10 Lb. packages (no added tolerance shall be applied)

d. Packaging and Marking:

(1) Vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the USDA’s Institutional Meat 

Purchase Specifications, Fresh Beef Series 100.

(b) Product may be seasoned or unseasoned.

(c) This item may contain not more than 10% added solution.
BEEF PRODUCTS

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15

(d) Meat may be hand sliced or mechanically sliced (grinding is not permitted) to yield 

pieces that are approximately 1⁄2-inch (12 mm) in width, 1 inch (25 mm) thickness, and 3 

inches (75 mm) in. length. 

(e) No individual surface shall be more than 4 inches in length. 

(f) Slices shall be free of bone, cartilage, heavy connective tissue, and lymph glands. 

Surface and seam fat shall not exceed 1⁄4 -inch (7mm) at any point.

(g) No additives beyond standard fajita type seasonings permitted.

(h) PSO 2 - The item shall be made exclusively from Item No. 121D, Inside Skirt and/or 

Item No. 193, Flank Steak, and/or #130- Chuck. All membranous tissue shall be 

removed.

(i) Product shall not exceed 100 mg Sodium per oz. (300 mg sodium per 3 oz. serving); 3 

g total fat per oz.; and 1 g saturated fat per oz. Product shall have a minimum of 5.5 g 

protein per oz.

15. BEEF FAJITA STRIPS, SEASONED, FULLY COOKED

a. NAMI Name and Number: Beef Fajita Strips, NAMI 612

b. Grade Requirement: Prepared from USDA Select or Choice

c. Portion Size/Weight Range: 5 – 10 Lb. packages (no added tolerance shall be applied)

d. Packaging and Marking:

(1) Vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product is to be processed utilizing standard fajita type seasonings.

(c) Meat may be hand sliced or mechanically sliced (grinding is not permitted) to yield 

pieces that are approximately 1⁄2-inch (12 mm) in width, 1 inch (25 mm) thickness, and 3 

inches (75 mm) in. length. 

(d) No individual surface shall be more than 4 inches in length. 

(e) Slices shall be free of bone, cartilage, heavy connective tissue, and lymph glands. 

Surface and seam fat shall not exceed 1⁄4 -inch (7mm) at any point.

(f) PSO 2 - The item shall be made exclusively from Item No. 121D, Inside Skirt and/or 

Item No. 193, Flank Steak. All membranous tissue shall be removed.

(g) Product shall not exceed 192 mg Sodium per oz. (560 mg sodium per 3 oz. serving); 

3 g total fat per oz., and 1 g saturated fat per oz. Product shall have a minimum 5.5 g 

protein per oz.

16. BEEF FLANK, FLANK STEAK, RAW

a. NAMI Name and Number: Beef Flank, Flank Steak (IM), Raw, NAMI 193

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 2- 5 lbs. each (no added tolerance shall be applied)

d. Packaging and Marking:

(1) Item shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface shall be practically free of fat and the membranous tissue.

17. BEEF, GROUND, BULK, 90% LEAN, RAW
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a. NAMI Name and Number: Ground Beef, Raw, NAMI 136

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 - 10 lbs. packages (no added tolerance shall be applied)

d. Packaging and Marking:

(1) Each chub shall be packaged in a tube closed with clips at each end or any approved method 

which protects the product against damage/deterioration during shipment and storage and 

prevents purge from soaking the shipping container.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Principle Display Panel must declare “90% lean”; “10% fat”; or “90% lean/10% fat”.

(4) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Lean content of finished product shall be a minimum of 90%. Fat content of finished 

product shall not exceed 10%.

(c) The addition of Lean Finely Textured Beef (LFTB) is not permitted.

(d) Note: Smaller packaging sizes are permissible with prior Service Headquarters 

approval.

18. BEEF, GROUND, BULK, 90% LEAN, FULLY COOKED

a. NAMI Name and Number: Prepared from Ground Beef, NAMI 136

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 - 10 lbs. packages (no added tolerance shall be applied)

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Principle Display Panel must declare “Prepared from 90% lean”; “Prepared from 10% fat”; or 

“Prepared from 90% lean/10% fat”.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Lean content of finished product shall be a minimum of 90%. Fat content of finished 

product shall not exceed 10%.

(c) The addition of Lean Finely Textured Beef (LFTB) is not considered. 

(d) Minimum amount of protein is 7 g and maximum of sodium is 120 mg of sodium/oz.

19. BEEF, GROUND, PATTIES, 85% LEAN, RAW

a. NAMI Name and Number: Ground Beef Patties, Raw, NAMI 1136

b. Grade Requirement: N/A

c. Portion Size/Weight Range: Raw should be 3.2 oz., 4.0 oz. or 5.5 oz. per patty as specified by the user 

(+/- 0.25 oz. tolerance)

d. Packaging and Marking:

(1) Patties shall be IQF or separated from each other by means to prevent them from sticking 

together when packaged, must be able to remove individual patties from case without damage 

while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Principle Display Panel must declare “85% lean”; “15% fat”; or “85% lean/15% fat”.

(4) Principle Display Panel must declare “Ground Beef Patties.” The use of beef patties, which 

may contain added fat and/or organ meat, is not acceptable.

(5) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide

(b) Lean content of finished product shall be a minimum of 85%. Fat content of finished 

product shall not exceed 15%.
BEEF PRODUCTS

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17

20. BEEF, GROUND, PATTIES, 85% LEAN, FULLY COOKED

a. NAMI Name and Number: Prepared from Ground Beef Patties, NAMI 1136

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3.2 oz., 4 oz., or 5.3 oz. each (+/- 0.25 oz. tolerance)

d. Packaging and Marking:

(1) Patties shall be IQF or separated from each other by means to prevent them from sticking 

together when packaged, must be able to remove individual patties from case without damage 

while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Principle Display Panel must declare “Prepared from 85% lean”; “Prepared from 15% fat”; or 

“Prepared from 85% lean/15% fat”.

(4) Principle Display Panel must declare “Ground Beef Patties”. The use of beef patties, which 

may contain added fat and/or organ meat, is not acceptable.

(5) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Lean content of finished product shall be a minimum of 85%. Fat content of finished 

product shall not exceed 15%.

(c) May be flame broiled or charbroiled.

(d) Minimum amount of protein is 7 g per oz. and maximum of 180 mg of sodium/oz.

21. BEEF, GROUND, PATTIES, ANGUS, 85% LEAN, FULLY COOKED

a. NAMI Name and Number: Prepared from Ground Beef Patties, NAMI 1136

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5.3 oz. each (+/- 0.25 oz. tolerance)

d. Packaging and Marking:

(1) Patties shall be IQF or separated from each other by means to prevent them from sticking 

together when packaged, must be able to remove individual patties from case without damage 

while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Principle Display Panel must declare “Prepared from 85% lean”; “Prepared from 15% fat”; or 

“Prepared from 85% lean/15% fat.”

(4) Principle Display Panel must declare “Ground Beef Patties”. The use of beef patties, which 

may contain added fat and/or organ meat, is not acceptable.

(5) Principle Display Panel must declare that it is “USDA Certified Angus” meat.

(6) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide

(b) Lean content of finished product shall be a minimum of 85%. Fat content of finished 

product shall not exceed 15%.

(c) Minimum amount of protein is 7 g per oz. and maximum of 180 mg of sodium/oz.

22. BEEF LIVER, RAW

a. NAMI Name and Number: Beef Liver Skinned and Portion Cut, Raw, NAMI 1724, Style 17, PSO: C

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3 - 4 oz. ea. (no added tolerance shall be applied

d. Packaging and Marking:

(1) Item shall be IQF or separated from each other by means to prevent them from sticking 

together when packaged so that individual portions may be removed from case without damage 
BEEF PRODUCTS

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18

while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product shall have the membrane or skin almost completely removed by means of 

mechanical device.

23. BEEF LOIN, STRIP LOIN STEAK, BONELESS, CENTER-CUT, RAW

a. NAMI Name and Number: Beef Loin, Strip Loin Steak, Boneless, Center-Cut, Raw, NAMI 1180A, 

PSO: 4

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 6 oz. or 8 oz. each as specified by the user (+/- 0.5 oz. tolerance)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

(c) User may select the portion weight required.

(d) PSO: 4 = max tail length of 1 inch.

24. BEEF LOIN, T-BONE STEAK, RAW

a. NAMI Name and Number: Beef Loin, T-bone steak, Raw, NAMI 1174, PSO: 4

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 12 – 14 oz. each (no added tolerance shall be applied).

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Color and texture of the lean and fat must be indicative of product from the 

steer/heifer classes of beef.

(c) Surface fat trim shall be 1⁄4 inch maximum at any one point.

(d) PSO 4 = max tail length of 1 inch.

25. BEEF LOIN, TENDERLOIN, FULL, SIDE MUSCLE OFF, DEFATTED, RAW

a. NAMI Name and Number: Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted, Raw, NAMI 190

b. Grade Requirement: USDA Select 

c. Portion Size/Weight Range: 3 – 4 or 4 - 7 lbs. each (no added tolerance shall be applied)

d. Packaging and Marking:

(1) Each cut shall be packaged individually, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Color and texture of the lean and fat must be indicative of product from the 

steer/heifer classes of beef.
BEEF PRODUCTS

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26. BEEF LOIN, TOP SIRLOIN BUTT, CENTER CUT, CAP OFF, BONELESS, RAW

a. NAMI Name and Number: Beef Loin, Top Sirloin Butt, Center Cut, Cap Off, Boneless, Raw, NAMI 

184B, PSO: 1

b. Grade Requirement: Minimum USDA Select

c. Portion Size/Weight Range: 7-9 or 9-11 lbs. each per roast (no added tolerance shall be applied) 

d. Packaging and Marking:

(1) Each piece shall be individually wrapped, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

(c) PSO 1= the dorsal portion shall be detached and the two pieces shall be packaged 

together in the same shipping container.

27. BEEF LOIN, TOP SIRLOIN BUTT STEAK, CENTER CUT, BONELESS, RAW

a. NAMI Name and Number: Beef Loin, Top Sirloin Butt Steak, Center Cut, Boneless, Raw, NAMI 

1184B

b. Grade Requirement: USDA Choice

c. Portion Size/Weight Range: 8 - 10 oz. each (no added tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Color and texture of the lean and fat must be indicative of product from the 

steer/heifer classes of beef.

28. BEEF for KABOBS, RAW

a. NAMI Name and Number: Beef for Kabobs, Raw, NAMI 135B

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 5 - 10 Lb. packages (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Not less than 5 lbs. or more than 10 lbs. shall be in each package, vacuum packaging is 

preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide. 

(b) The fat thickness of the surface and/or seam fat shall not exceed 1/8 inch at any point

(c)Protein shall be a minimum of 4 grams of protein per ounce.

29. BEEF OXTAIL, DISJOINTED, 1-2” CUT, RAW

a. NAMI Name and Number: Beef Oxtail, Raw, NAMI 1791

b. Grade Requirement: Ungraded

c. Portion Size/Weight Range: 
BEEF PRODUCTS

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d. Packaging and Marking: 1 – 1.5 lbs. /ox tail

(1) Product shall be packaged in a manner which will protect the item from deterioration/damage 

and will permit removal of individual portions without damage while solidly frozen, vacuum 

packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

30. BEEF, POT ROAST, FULLY COOKED

a. NAMI Name and Number: Prepared from Beef Chuck, Chuck Roll, NAMI 116A or Beef Chuck, 

Shoulder (Clod), Arm Roast, NAMI 114E

b. Grade Requirement: Prepared from minimum USDA Select

c. Portion Size/Weight Range: 4.8 - 10 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each roast shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product shall be seasoned and in natural juice.

(c) Minimum amount of protein is 5 g per oz. and maximum of 260 mg of sodium per 

oz.

(d) Note: For use in contingency zone or for special feeding operations as approved by 

Service HQ.

31. BEEF, PULLED/SHREDDED, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 - 10 lbs. per container/package (no additional tolerance shall be 

applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial item.

(b) Product shall be seasoned without sauce.

(c) Minimum amount of protein is 5 g per oz. and maximum of 260 mg of sodium/oz.

32. BEEF RIB, RIBEYE, LIP-ON, FULLY COOKED

a. NAMI Name and Number: Beef Rib, Ribeye, Lip-On, Fully Cooked, NAMI 630A

b. Grade Requirement: Prepared from USDA Choice or Select

c. Portion Size/Weight Range: 12 - 16 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each cut shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specifications of the NAMI Meat Buyer’s
BEEF PRODUCTS

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Guide.

(b) Product shall be in natural juices.

(c) Product shall be cooked and sold in packaging that retains the item’s “natural juices.”

(d) Product shall be cooked to rare cook state.

(e) Minimum amount of protein is 5 g per oz. and maximum of 230 mg of sodium/oz.

33. BEEF RIB, RIBEYE ROLL for PRIME RIB ROAST, RAW

a. NAMI Name and Number: Beef Rib, Ribeye Roll, Raw, NAMI 112

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 8 – 13 lbs. each (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Each cut shall be packaged individually, vacuum packaging preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specifications of the NAMI Meat Buyer’s

Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

34. BEEF RIB, RIBEYE ROLL STEAK, BONELESS, RAW

a. NAMI Name and Number: Beef Rib, Rib Eye Roll Steak, Boneless, Raw, NAMI 1112

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 6 - 8 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Steaks shall be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

35. BEEF RIB, ROAST-READY, FULLY COOKED

a. NAMI Name and Number: Prepared from Beef Rib, Roast-Ready, NAMI 109

b. Grade Requirement: Prepared from USDA Choice or Select

c. Portion Size/Weight Range: 10 - 15 lbs. each (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Each cut shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specifications of the NAMI Meat Buyer’s

Guide.

(b) Product shall be in natural juices.

(c) Product shall be cooked and sold in packaging that retains the item’s “natural juices.”

(d) Product shall be cooked to rare cook state.

(e) Minimum amount of protein is 5 g per oz. and maximum 50 mg per oz.

36. BEEF ROUND, HEEL & SHANK OFF, W/O KNUCKLE, BNLS, RAW

a. NAMI Name and Number: Beef, Round, Heel & Shank off, w/o Sirloin Tip (Knuckle), Boneless, 

Raw, NAMI 161B.
BEEF PRODUCTS

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b. Grade Requirement: USDA Select or Choice

c. Portion Size/Weight Range: 37 - 44 or 44 - 51 lbs. each roast (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each piece shall be individually wrapped, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄2 inch maximum at any one point.

37. BEEF ROUND, RUMP & SHANK PARTIALLY OFF, HANDLE ON, RAW

a. NAMI Name and Number: Beef Round, Rump & Shank Partially Off, Handle On, Raw, NAMI 166B

b. Grade Requirement: USDA Select or Choice

c. Portion Size/Weight Range: 44 - 52 or 52 - 61 lbs. each roast (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Each piece shall be individually wrapped, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄2 inch maximum at any one point.

(c) The exposed shank bone shall be trimmed practically free of lean.

38. BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, RAW

a. NAMI Name and Number: Beef Round, Sirloin Tip (Knuckle), Peeled, Raw, NAMI 167A

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 8 - 10 or 10 - 12 lbs. per roast (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each cut shall be packaged individually, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

39. BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, FULLY COOKED 

a. NAMI Name and Number: Beef Round, Sirloin Tip (Knuckle), Peeled, Fully Cooked, NAMI 167A

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 4-5 lbs. per roast (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Each cut shall be packaged individually, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

(c) Note: This item is for holiday usage only.

40. BEEF ROUND, TOP, (INSIDE), CAP OFF, RAW

a. NAMI Name and Number: Beef Round, Top (Inside), Cap off, Raw, NAMI 169A, PSO: 1

b. Grade Requirement: USDA Choice or Select
BEEF PRODUCTS

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c. Portion Size/Weight Range: 7-16 lbs. each (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Each piece shall be individually wrapped, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

41. BEEF, SHORT RIB, BONE IN, RAW

a. NAMI Name and Number: Beef Short Rib, Bone in, Raw, NAMI 1123

b. Grade Requirement: USDA Select or Choice

c. Portion Size/Weight Range: 6 - 8 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Layer Pack (separators shall be placed between layers) or Vacuum Packaged (individual or 

bulk) as specified by the user, must be able to remove individual ribs from case without damage 

while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

42. BEEF, TOP, INSIDE, ROUND, CAP OFF, FULLY COOKED

a. NAMI Name and Number: Beef Top (Inside), Round, Fully Cooked, NAMI 623A

b. Grade Requirement: USDA Choice or Select

c. Portion Size/Weight Range: 14 - 20 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each piece shall be individually wrapped, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

(c) Minimum amount of protein is 5 g per oz. and maximum of 50 mg of sodium.

43. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 - 6 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed IAW Good Manufacturing Practices and be a high quality 

commercial item.

(b) Portion weight shall be determined by the users at time of cataloging.

(c) Use of metal detection devices to ensure product safety is required.

(d) Batter/breading shall NOT be more than 30% of the finished product weight.
BEEF PRODUCTS

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44. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 - 6 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed IAW Good Manufacturing Practices and be a high quality 

commercial item.

(b) Portion weight shall be determined by the users at time of cataloging.

(c) Use of metal detection devices to ensure product safety is required.

(d) Batter/breading shall NOT be more than 30% of the finished product weight.

(e) Minimum amount of protein is 5 g/oz. and maximum of 110 mg of sodium/ounce.

45. BEEFSTEAK, SALISBURY, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 – 6 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed IAW Good Manufacturing Practices and be a high quality 

commercial item.

(b) Portion weight shall be determined by the users at time of cataloging.

(c) Product is to be prepared from 85% lean ground beef and bread crumbs or rolled oats. 

Product may contain vegetables (such as but not limited to onions and tomatoes), spices, 

and seasonings.

(d) Product is to be without gravy.

(e) Minimum amount of protein is 4 g/oz. and maximum of 110 mg of sodium/oz.

46. BEEFSTEAK, WAFER SLICED (PHILLY STYLE), WHOLE MUSCLE, RAW

a. NAMI/IMPS Name and Number: Beef Sandwich Steaks, Flaked, Chopped, Formed, and Wafer 

Sliced, Raw, IMPS 1138A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2 or 4 oz. each as specified by the user (+/- 0.25 oz. tolerance)

d. Packaging and Marking:

(1) Product shall be packed so each portion can be removed individually.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the USDA’s Institutional Meat 

Purchase Specifications, Fresh Beef Series 100.

(b) Rectangular or round shaped product is permitted.

(c) Portion weight shall be determined by the users at time of cataloging.

(d) Product may be marinated with not more than 10% solution.
BEEF PRODUCTS

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47. BEEFSTEAK, WAFER SLICED, FOOD AND STARCH (PHILLY STYLE), RAW

a. NAMI/IMPS Name and Number: Beef Sandwich Steaks, Flaked, Chopped, Formed, and Wafer 

Sliced, Raw, IMPS 1138A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: .2 - .5 oz. each as specified by the user (+/- 0.5 oz. tolerance)

d. Packaging and Marking:

(1) Product shall be packed so each portion can be removed individually.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the USDA’s Institutional Meat 

Purchase Specifications, Fresh Beef Series 100.

(b) Rectangular or round shaped product is permitted.

(c) Portion weight shall be determined by the users at time of cataloging.

(d) To be used for Philly steak sandwiches.
LAMB PRODUCTS

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1. LAMB RIB CHOPS, RAW

a. NAMI Name and Number: Lamb Rib Chops, Raw NAMI 1204B, PSO: 3

b. Grade Requirement: Lamb/Choice, Yield Grade of 3 or higher

c. Portion Size/Weight Range: 4 - 8 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Layer Pack (separators shall be placed between layers) or Vacuum Packaged (individual or 

bulk) as specified by the user, must be able to remove individual steaks from the case without 

damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) PSO 3 – the tail length of the chop shall be no more than 1 inch.

(c) Surface fat trim shall be 1⁄4 inch maximum at any one point.

(d) Note: Use of this item requires prior Service Headquarters approval.

2. LAMB SHOULDER ROAST, RAW

a. NAMI Name and Number: Lamb Shoulder, Square-Cut, Boneless, NAMI 208 

b. Grade Requirement: Lamb/Choice, Yield Grade of 2 or higher

c. Portion Size/Weight Range: 4 -5 lbs., 5 - 6 lbs., 6 - 7 lbs., or 7 - 7.5 lbs. each (no additional tolerance 

shall be applied) 

d. Packaging and Marking:

(1) Must be able to remove individual roasts from case.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

3. LAMB, WATER, & BINDER PRODUCT, DICED, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: Prepared from USDA Choice

c. Portion Size/Weight Range: 8/5 Lb. packages (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Item is to be certified Halal.

(b) Item is to be seasoned.

(c) Note: Use of this item if restricted to contingency zone only.
VEAL PRODUCTS

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1. VEAL, STEAK, BREADED, RAW, OVENABLE

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 - 6 oz. each (no added tolerance shall be applied).

d. Packaging and Marking:

(1) Layer Pack (separators shall be placed between layers) or Vacuum Packaging (individual or 

bulk) as specified by the user, must be able to remove individual steaks from case.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be a high quality commercial item.

(b) Portion weight specified includes the breading; breading shall NOT be more than 

30% of the end product weight. Fritters are NOT authorized.

(c) Product must be flaked and formed. Chopped and formed product will not be 

considered.
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1. BACON, CANADIAN STYLE, CURED & SMOKED, SLICE

a. NAMI Name and Number: Canadian Style Bacon, (Cured and Smoked), Sliced NAMI 550A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 15-17 slices per Lb.

d. Packaging and Marking:

(1) Purchaser may specify packaging in layers, 1 Lb., or bulk containers. Vacuum packaging is 

preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Item shall be in Natural Juices.

(c) No more than 460 mg per 2 oz. slice.

2. BACON, CURED, SLICED, FULLY COOKED

a. NAMI Name and Number: Bacon, Sliced Fully Cooked, (Cured and Smoked), Skinless, NAMI 540 

and meeting the requirements to necessarily to produce NAMI 539

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 

d. Packaging and Marking: 

(1) Product should be laid out on parchment paper.

(2) Vacuum packaging is preferred.

(3) Packing and marking shall be in accordance with Good Commercial Practice.

(4) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Sodium content shall be 362 mg or less per 2 oz. serving.

3. BACON, CURED, SLICED, RAW

a. NAMI Name and Number: Bacon, Sliced (Cured and Smoked), Skinless, NAMI 539

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 18-22 slices per Lb.

d. Packaging and Marking:

(1) Product shall be shingle packed or laid out on grease resistant paper/board.

(2) Vacuum packaging is preferred.

(3) Product shall be packaged in bulk or one Lb. units as specified by the user.

(4) Packing and marking shall be in accordance with Good Commercial Practice.

(5) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Sodium content shall be 362 or less per 2 oz. serving. 

4. HAM, BOILED, BONELESS (CURED), FULLY COOKED

a. NAMI Name and Number: Ham, Boiled, Boneless (Cured), Fully-Cooked, NAMI 508

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 10 – 15 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each ham shall be vacuum packaged in a plastic casing or metal can.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:
PORK PRODUCTS

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(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product shall be 4 X 6 rectangular shaped (Pullman shaped).

(c) Only ham with natural juices or ham, water added items are authorized. The use of 

ham and water products will not be considered. .

(d) This product is designated for slice and dice purposes. Pre-diced ham is allowable.

(e) Minimum amount of protein is 4 g per oz. and maximum of 230 mg of sodium/oz.

5. HAM, BONELESS, (CURED AND SMOKED), FULLY COOKED, PIT STYLE

a. NAMI Name and Number: Prepared from Pork Leg, Boneless, NAMI 402B

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 14 - 18 lbs. each (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Item shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Only ham with natural juices are authorized. The use of ham, water added or ham 

and water products will not be considered.

(c) Minimum amount of protein is 5 g per oz. and maximum of 330 mg of sodium/oz.

6. HAM, CURED & SMOKED, FULLY COOKED, BONELESS

a. NAMI Name and Number: Ham, Boneless (Cured and Smoked), Fully-Cooked, NAMI 505

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 14 - 18 lbs. each (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Each ham shall be individually wrapped, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Maximum fat thickness should not exceed 1⁄4 inch.

(c) Only ham with natural juices items are authorized. The use of ham, water added or 

ham and water products will not be considered.

(d) Minimum amount of protein is 5 g per oz. and maximum of 330 mg of sodium/oz.

7. HAM, CURED & SMOKED, SPECIAL, BONELESS, FULLY COOKED

a. NAMI Name and Number: Ham, Boneless (Cured/Smoked), Fully-Cooked, Special, Boneless, NAMI 

509

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 10 to 15 lbs. each 

d. Packaging and Marking:

(1) Each ham shall be packaged individually – vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Only ham with natural juices items are authorized. The use of ham, water added or 

ham and water products will not be considered.

(c) Minimum amount of protein is 5 g per oz. and maximum of 330 mg of sodium/oz.
PORK PRODUCTS

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8. HAM, DICED, CURED & SMOKED, FULLY COOKED

a. NAMI Name and Number: Ham, Boneless (Cured/Smoked), Fully-Cooked, “Diced, NAMI 512A size 

diced 1/8 inch to 3/8 inch

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2/5 lbs. each 

d. Packaging and Marking:

(1) Each ham shall be packaged individually – vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Only ham with natural juices items are authorized. The use of ham, water added or 

ham and water products will not be considered.

(c) 360 mg maximum sodium amount per oz., Minimum of protein per oz. 5 g.

9. HAM, JUICES, HONEY-CURED (SMOKED), PARTIALLY BONED, SPIRAL CUT

a. NAMI Name and Number: Ham, Honey-Cured (Smoked), Partially Boned, Spiral Cut, NAMI 510

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 10 – 12, 12 – 14, or 14-20 lbs. each lbs. each (no additional tolerance 

shall be applied) (four weight ranges: 8 – 10 lbs. 

d. Packaging and Marking:

(1) Product shall be vacuum packaged to protect against damage/deterioration during storage and 

shipping.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial item.

(b) Product shall be spiral sliced to a 1/8 inch thickness.

(c) Only ham with natural juices items are authorized. The use of ham, water added or 

ham and water products will not be considered.

(d) Minimum amount of protein is 6 g per oz. and maximum of 430 mg of sodium per 

oz.

(e) Note: This item is for holiday and special meal usage only. Sodium content shall be 

430mg or less per ounce. Protein shall be a minimum of 6gm per ounce. 

10. PORK, DICED, RAW

a. NAMI Name and Number: Pork for Stewing, IMPS Item 435A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: N/A (as specified)

d. Packaging and Marking:

(1) Product shall be vacuum packaged to protect against damage/deterioration during storage and 

shipping.

(2) Product shall be packed in not less than 5 lbs. or more than 10 lbs. packages.

(3) Packing and marking shall be in accordance with Good Commercial Practice.

(4) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the USDA’s Institutional Meat 

Purchase Specifications.

(b) The meat shall be either hand or mechanically cut. Grinding is not permitted.
PORK PRODUCTS

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31

11. PORK HOCKS, SHOULDER (CURED AND SMOKED)

a. NAMI Name and Number: Pork Hocks, Shoulder (Cured and Smoked), NAMI 561

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.5 - 1 or 1 -1.5 lbs. each (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

12. PORK LEG, RAW

a. NAMI Name and Number: Pork Leg, Outside, Flat Cut, NAMI 402E and/or Pork Leg, Inside, NAMI 

402F

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 – 6 or 6 -10 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each roast shall be packaged individually, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) One or both cuts shall be packed in the same box and the containers shall be marked 

accordingly.

(4) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specifications of the NAMI Meat Buyer’s

Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

(c) For the Pork Inside Leg, to produce roasts of uniform thickness, two insides shall be 

reversed, boned surfaces shall be placed together and the item netted.

13. PORK LOIN CHOPS, CENTER CUT, ONE MUSCLE, BONELESS, RAW

a. NAMI Name and Number: Pork Loin Chops, Center-Cut, One Muscle, Boneless, NAMI 1412E, PSO 

1 or NAMI 1412B (Same cut) with PSO 4 without tail. 

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 oz. each (+/- 0.25 oz. tolerance) (6 – 8 oz.)

d. Packaging and Marking:

(1) Product shall be layer packed (separators shall be placed between the layers) or vacuum 

packed (individual or bulk) as specified by the users during catalog development, must be able to 

remove individual chops from case without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1/8 inch maximum at any one point.

(c) This item may contain not more than 10% added solution.

14. PORK LOIN, BACK RIBS, RAW

a. NAMI Name and Number: Pork Loin Back Ribs, Raw, NAMI 422. 
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b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2.25 lbs. – up 

d. Packaging and Marking:

(1) Product shall be packaged to prevent damage/deterioration during shipment and storage, 

vacuum packaging is preferred. 

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

15. PORK LOIN, BACK RIBS, FULLY COOKED 

a. NAMI Name and Number: Pork Loin Back Ribs, IAW, NAMI 422. 

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2.25 lbs. – up

d. Packaging and Marking:

(1) Product shall be packaged to prevent damage/deterioration during shipment and storage, 

vacuum packaging is preferred. 

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

16. PORK LOIN, ROAST, BONELESS, RAW

a. NAMI Name and Number: Pork Loin, Roast, Boneless, NAMI 413 or NAMI 413A when 413 is not

available.

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 8-10 or 10-13 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each roast shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product shall meet PSO 3 – 0.0 in x 0.0 in. belly strap removal.

(c) This item may contain no more than 10% added solution.

17. PORK ROASTING PIG, WHOLE, WITH HEAD, RAW

a. NAMI Name and Number: Pork Roasting Pig, Raw, NAMI 400A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 30 – 50 or 50 - 70 lbs. each (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Product shall be packaged to prevent damage during shipment/storage vacuum packaging is 

preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) The internal fat and the membranous portion of the diaphragm shall be excluded.

18. PORK SHOULDER, BBQ, PULLED/SHREDDED, FULLY COOKED

a. NAMI Name and Number: N/A
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b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 - 10 lbs. per package/container

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial item.

(b) Product is to be seasoned, without sauce.

(c) Minimum amount of protein is 3.5 g per oz. and maximum of 191 mg of sodium/oz.

19. PORK SHOULDER, BUTT, BONE IN, RAW

a. NAMI Name and Number: Pork Shoulder, Butt, Bone In, Raw, NAMI 406

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 6 – 8 or 8-11 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each roast shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

(c) This item may contain no more than 10% added solution.

20. PORK SHOULDER, BUTT, BONELESS, RAW

a. NAMI Name and Number: Pork Shoulder, Butt, Boneless, Raw, NAMI 406A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4-7 or 7-10 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each roast shall be individually vacuum packaged.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Surface fat trim shall be 1⁄4 inch maximum at any one point.

(c) Product shall be netted or tied.

(d) This item may contain not more than 10% added solution.

21. PORK SHOULDER BUTT STEAKS, BONE IN, RAW

a. NAMI Name and Number: Pork Shoulder Butt Steaks, Raw, NAMI 1406

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 - 8 oz. each (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 
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a high quality commercial item.

(b) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(c) Product is cut from NAMI 406.

(d) This item may contain not more than 10% added solution.

22. PORK SHOULDER BUTT STEAKS, BONELESS, RAW

a. NAMI Name and Number: Pork Shoulder Butt Steaks, Boneless, Raw, NAMI 1407

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 - 8 oz. each (no additional tolerance shall be applied) 

d. Packaging and Marking: 

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial item.

(b) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(c) Product is cut from NAMI 407.

(d) This item may contain not more than 10% added solution.

23. PORK SPARERIBS, BREAST BONE (STERNUM) OFF, FULLY COOKED

a. NAMI Name and Number: Prepared from Pork Spareribs, Breast Bone (Sternum) Off, NAMI 416C

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3 -5 lbs.

d. Packaging and Marking:

(1) Product shall be packaged to prevent damage/deterioration during shipment and storage, 

vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Packing and marking shall be in accordance with Good Commercial Practice.

(b) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(c) Minimum amount of protein is 4 g per oz. and maximum of 120 mg of sodium/oz.

24. PORK SPARERIBS, RAW

a. NAMI Name and Number: Pork Spareribs, Breast Bone (Sternum) Off, Raw, NAMI 416C

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2 -3 or 3-4 lbs. each

d. Packaging and Marking:

(1) Product shall be packaged to prevent damage/deterioration during shipment and storage, 

vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

25. PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED

a. NAMI Name and Number: Pork Spareribs, Fully Cooked, St. Louis Style, NAMI 559A
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b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2 - 3 lbs. each (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Product shall be layer pack or vacuum packaged to prevent damage/ deterioration during 

shipment and storage, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product must have diaphragm removed.

(c) Minimum amount of protein is 4 g per oz. and maximum of 100 mg of sodium/oz.

26. PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED IN BOIL IN BAG

a. NAMI Name and Number: Pork Spareribs, Fully Cooked, St. Louis Style, NAMI 559A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2 - 3 lbs. each 

d. Packaging and Marking:

(1) Product shall be layer pack or vacuum packaged to prevent damage/ deterioration during 

shipment and storage, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product must have diaphragm removed.

(c) Product is to be seasoned with St. Louis style spices.

(d) Minimum amount of 4 g protein is per oz. and maximum of 100 mg of sodium/oz.

27. PORK SPARERIBS, ST. LOUIS STYLE, RAW

a. NAMI Name and Number: Pork Spareribs, St. Louis Style, Raw, NAMI 416A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2 – 3 or 3-4 lbs. each (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Product shall be layer pack or vacuum packaged to prevent damage/ deterioration during 

shipment and storage, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

28. PORK STEAKS, FLAKED AND FORMED, BREADED, RAW

a. NAMI Name and Number: Prepared from Pork Steaks, Flaked, and Formed, Frozen, Raw, NAMI 

1438

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 - 5 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Batter/breading shall NOT be more than 30% of product weight.
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(b) Product shall be processed using Good Manufacturing Practices and be a high quality 

commercial item.

(c) Product must be Flaked and Formed; Chopped and Formed product will not be 

considered.

29. PORK TENDERLOIN, RAW

a. NAMI Name and Number: Pork Tenderloin, Raw, NAMI 415

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1 – 2 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to prevent damage during shipment/storage vacuum packaging is 

preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) The tenderloin shall be practically free of fat.

(c) This item may contain no more than 8% added solution.
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1. CHICKEN, 8 WAY CUT, BREADED, FULLY COOKED

a. NAMI Name and Number: Prepared from Chicken, 8 Piece Cut Broiler-WOG, NAMI P1005

b. Grade Requirement: N/A

c. Portion Size/Weight Range: Processed from birds weighing 3 to 6 lbs. each without necks and giblets.

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.

(b) Product shall be processed from the broiler/fryer class of chickens. Tail shall be 

excluded.

(c) Batter/breading shall NOT be more than 30% of the finished product weight.

(d) Minimum amount of protein is 5.5 g per oz. and maximum of 170 mg of sodium/oz.

2. CHICKEN, 8 WAY CUT, RAW

a. NAMI Name and Number: Chicken, 8 Piece Cut Broiler-WOG, NAMI P1005 

b. Grade Requirement: USDA Grade A

c. Portion Size/Weight Range: Processed from chickens weighing 3 to 6 lbs. each without necks and 

giblets.

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect the item from deterioration/damage 

during shipment and storage.

(2) Users will specify if bulk packaging is permitted at time of cataloging.

(3) Packing and marking shall be in accordance with Good Commercial Practice. 

(4) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.

(b) Product shall be processed from the broiler/fryer class of chickens. Tail shall be 

excluded.

(c) IQF processing is preferred.

3. CHICKEN BREAST FILLET WITH RIB MEAT, BREADED, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 - 5 oz. each (no tolerances shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed from whole muscle breast meat in accordance with Good 

Manufacturing Practices.

(b) Product shall be boneless and skinless.

(c) Product shall natural fillet shaped. 

(d) Use of metal detection devices to ensure product safety is required.

(e) Batter/breading shall NOT be more than 30% of the finished product weight.
CHICKEN PRODUCTS

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(f) Minimum amount of protein is 3.75 g per oz. and maximum of 127 mg of sodium/oz.

4. CHICKEN BREAST FILLET WITH RIB MEAT, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: USDA Grade A

c. Portion Size/Weight Range: 5 oz. each (+/- 0.5 oz. tolerance) 

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed from the broiler/fryer class of chickens.

(b) Product shall be boneless and skinless.

(c) Product shall be processed from 3-6 lb chickens.

(d) Breast fillet must be cut from the membrane side (shiny top) of the breast.

(e) The use of “pressed” products will not be considered.

5. CHICKEN BREAST FILLET WITH RIB MEAT. WITH GRILL MARKS, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2.5 - 3.5 or 3.5 - 4.5 oz. each as specified by the user (no additional 

tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect the item from deterioration/damage 

and will permit removal of individual pieces without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed from the broiler/fryer class of chickens.

(b) Product shall be boneless and skinless.

(c) IQF processing is preferred.

(d) Minimum amount of protein is 6 g per oz. and maximum of 135 mg of sodium/oz.

6. CHICKEN BREAST FAJITA STRIPS, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 - 10 Lb. packages (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be processed and packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of product without damage while frozen, vacuum 

packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Meat may be hand sliced or mechanically sliced (grinding is not permitted) to yield 

pieces that are approximately 1⁄2-inch (12 mm) in width, 1⁄2-inch (12 mm) thick.

Minimum 3 inches in. length. 

(c) No individual surface shall be more than 4 inches in length. 

(d) IQF processing is preferred.
CHICKEN PRODUCTS

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(e) Minimum amount of protein is 7 g per oz. and maximum of 157 mg of sodium/oz.

7. CHICKEN BREAST FAJITA STRIPS, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 - 10 Lb. packages (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be processed and packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of product without damage while frozen, vacuum 

packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product may be marinated with not more than 8% solution added.

(c) Product must be neutral flavor seasonings and marinades.

(d) Meat may be hand sliced or mechanically sliced (grinding is not permitted) to yield 

pieces that are approximately 1⁄2-inch (12 mm) in width, 1⁄2-inch (12 mm) thick. Minimum

3 inches in length. 

(e) IQF processing is preferred.

8. CHICKEN BREAST NUGGET, BREADED, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.5 - 1.0 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed from breast meat in accordance with Good Manufacturing 

Practices.

(b) Product shall be either whole muscle, chopped and formed, or chunked and formed. 

Nugget shaped chicken patties or chicken patties nugget shaped will not be considered.

(c) Batter/breading shall NOT be more than 30% of the finished product weight.

(d) The addition of binders, extenders, or water will not be considered.

(e) Minimum amount of protein per 1oz. is 5 g.

(f) Maximum amount of sodium per 1oz. is 167 mg.

9. CHICKEN BREAST CHUNK, BREADED, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.5 - 1.0 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed from breast meat in accordance with Good Manufacturing 

Practices.
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(b) Product shall be either whole muscle, chopped and formed, or chunked and formed. 

Nugget shaped chicken patties or chicken patties nugget shaped will not be considered.

(c) Batter/breading shall NOT be more than 30% of the finished product weight.

(d) The addition of binders, extenders, or water will not be considered.

(e) Minimum amount of protein per 1oz. is 5 g.

(f) Maximum amount of sodium per 1oz. is 150 mg.

10. CHICKEN BREAST TENDERS, WITH RIB MEAT, BREADED, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1.0 - 2.5 oz. each in a 10 Lb. case (no additional tolerance shall be 

applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed from the broiler/fryer class of chickens.

(b) Product shall be whole muscle chicken breast strips. Chopped and formed products 

are will not be considered.

(c) Product breading shall NOT be more than 30% of product weight.

(d) Various flavor profiles are permitted.

(e) Minimum amount of protein per 1 oz is 4.5g. 

(f) Sodium content should be 130mg or less per oz.

11. CHICKEN BREAST TENDERS, WITH RIB MEAT, BREADED, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1.0 - 2.5 oz. each in a 10 Lb. case (no additional tolerance shall be 

applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed from the broiler/fryer class of chickens.

(b) Product shall be whole muscle chicken breast strips. Chopped and formed products 

are will not be considered.

(c) Product breading shall NOT be more than 30% of product weight.

(d) Various flavor profiles are permissible.

(e) Solution added shall not exceed 12% maximum.

12. CHICKEN, DICED, LOW SODIUM, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 - 10 Lb. packages (no additional tolerance shall be applied)

d. Packaging and Marking:
CHICKEN PRODUCTS

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(1) Product shall be processed and packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of product without damage while frozen, vacuum 

packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial item.

(b) Product shall be diced as 1⁄2 to 1⁄2 inch pieces, fines shall not exceed 10 %.

(c) IQF processing is preferred.

(d) Permitted varieties include: White Meat (W 100%), Natural Proportion (W 50-65%, 

D 35-50%), or mostly White Meat (W 66% Or More, D 34 % or Less).

(e) Minimum amount of protein is 6 g per oz. and maximum of 160 mg of sodium/oz.

13. CHICKEN, GROUND, BULK, 90% LEAN, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 - 10 Lb. packages (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect the item from deterioration/damage 

and will permit removal of individual chicken without damage while solidly frozen, vacuum 

packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Principle Display Panel must declare “90% lean”; “10% fat”; or “90% lean/10% fat.”

(4) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.

(b) Lean content of finished product shall be a minimum of 90%. Fat content of finished 

product shall not exceed 10%.

14. CHICKEN, GROUND, PATTIES, 85% LEAN, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 oz. each (+/- 0.25 oz. tolerance)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of individual pieces without damage while solidly 

frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Principle Display Panel must declare “85% lean”; “15% fat”; or “85% lean/15% fat.”

(4) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.

(b) Lean content of finished product shall be a minimum of 85%. Fat content of finished 

product shall not exceed 15%.

15. CHICKEN PATTIES, BREADED, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A
CHICKEN PRODUCTS

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c. Portion Size/Weight Range: 2.5 – 3.5 or 4.5 – 5.5 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shape may be round or oval.

(c) Batter/breading shall NOT be more than 30% of the finished product weight.

(d) USAF - Product shall be from breast meat only.

(e) Minimum amount of protein is 3 g per oz. and maximum of 195 mg of sodium/oz.

16. CHICKEN, PULLED/SHREDDED, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/weight Range: 5 - 10 pounds per package/container

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be a 

high quality commercial item.

(b) Product is to be seasoned, without sauce.

(c)Sodium content shall be 100mg or less per oz. Protein shall be a minimum of 5.5 

grams protein of per ounce.

17. CHICKEN, QUARTERED, OVEN ROASTED, FULLY COOKED

a. NAMI Name and Number: Prepared from Broiler Quarters, NAMI P1009

b. Grade Requirement: Prepared from USDA Grade A

c. Portion Size/Weight Range: Processed from birds weighing 3 to 5 lbs. each without necks and giblets.

d. Packaging and Marking:

(1) Deterioration/damage and will permit removal of individual pieces without damage while 

solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.

(b) Product shall be processed from the broiler/fryer class of chickens.

(c) Product shall be cut into four equal parts.

(d) IQF processing is preferred.

(e) Minimum amount of protein is 5.5 g per oz. and maximum of 140 mg of sodium/oz.

18. CHICKEN, QUARTERED, RAW

a. NAMI Name and Number: Broiler Quarters, NAMI P1009

b. Grade Requirement: USDA Grade A

c. Portion Size/Weight Range: Processed from chickens weighing 3 to 5 lbs. each without necks and 

giblets.
CHICKEN PRODUCTS

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43

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect the item from deterioration/damage 

and will permit removal of individual pieces without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.

(b) Product shall be processed from the broiler/fryer class of chickens.

(c) Product shall be cut into four equal parts.

(d) IQF processing is preferred.

19. CHICKEN STEAKS, WAFER SLICED (PHILLY STYLE), RAW

a. NAMI/IMPS Name And Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2 to 4 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packed so each portion can be removed individually.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Rectangular or round shaped product is permitted.

(b) Portion weight shall be determined by the users at time of cataloging.

(c) To be used for philly steak sandwiches.

(d) Product may contain up to 22% added solution.

20. CHICKEN TENDERLOINS, BREADED, FULLY COOKED

a. NAMI Name and Number: N/A 

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1.5 – 3 oz. each packed in a 5 or 10 Lb. package (no additional tolerance 

shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements: 

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial item.

(b) Batter/breading shall NOT be more than 30% of the finished product weight.

(c) Product shall be ovenable.

(d) Minimum amount of protein is 4 g per oz. and maximum of 145 mg of sodium/oz.

(e) Observation of maximum allowable solution percentage must be followed.

21. CHICKEN THIGH, BONELESS/SKINLESS, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: USDA Grade A

c. Portion Size/Weight Range: 4.5 – 5.5 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect the item from deterioration/damage 

and will permit removal of individual pieces without damage while solidly frozen.
CHICKEN PRODUCTS

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44

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed from the broiler/fryer class of chickens.

(b) IQF processing is preferred in 5 - 10 Lb. container.

22. CHICKEN THIGHS, BONELESS/SKINLESS, TOCINO, PHILIPPINE STYLE, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 – 10 Lb. containers in a 20 lbs. or higher case

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial item.

(b) Product may contain no more than 8% added solution.

23. CHICKEN, THIGH, KABOB, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3.5 – 4.0 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of individual pieces without damage while solidly 

frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial item.

(b) Product shall be on wooden skewers.

(c) Protein shall be a minimum of 4 grams protein per ounce.

24. CHICKEN, THIGH, KABOB, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3.5 – 4.0 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect the item from 

 deterioration/damage and will permit removal of individual pieces without damage while solidly

 frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be

 a high quality commercial item.

(b) Product shall be on wooden skewers.

(c) No more than 150 mg of sodium per oz.

(d) Protein shall be a minimum of 4 grams protein per ounce.
CHICKEN PRODUCTS

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45

25. CHICKEN, WHOLE, WITHOUT NECK AND GIBLETS, RAW

a. NAMI Name and Number: Whole Broiler without Giblets (WOG), NAMI P1002

b. Grade Requirement: USDA Grade A

c. Portion Size/Weight Range: Processed from chicken weighing 5-7 lbs. each

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect the item from deterioration/damage 

and will permit removal of individual chickens from the case without damage while solidly 

frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.

(b) Product shall be processed from the broiler/fryer class of chickens.

(c) IQF processing is preferred.

26. CHICKEN WINGS, BREADED, JOINTS 1 & 2, FULLY COOKED

a. NAMI Name and Number: Prepared from Broiler Wing, NAMI P1036

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2-3-oz. oz. each in a 10 or 15 Lb. case (no additional tolerance shall be 

applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of individual pieces without damage while solidly 

frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.

(b) Product shall include disjointed first and second joints only.

(c) Product shall be processed from the broiler/fryer class of chickens.

(d) Various flavor profiles are permitted.

(e) Batter/breading shall NOT be more than 30% of the finished product weight.

(f) Minimum amount of protein is 4.5 g per oz. and maximum of 190 mg of sodium/oz.

27. CHICKEN WINGS, OVEN ROASTED, JOINTS 1 & 2, FULLY COOKED

a. NAMI Name and Number: Prepared from Broiler Wing, NAMI P1036

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1.0 - 2.5 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect the item from deterioration/damage 

and will permit removal of individual pieces without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.

(b) Wing Tips shall be removed.

(c) Product shall be processed from the broiler/fryer class of chickens.
CHICKEN PRODUCTS

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46

(d) IQF processing is preferred.

(e) Maximum amount of sodium per wing is 150 mg.

(f) Minimum amount of protein per wing is 7 g.

28. CHICKEN WINGS, UNBREADED, JOINTS 1 & 2, FULLY COOKED

a. NAMI Name and Number: Prepared from Broiler Wing, NAMI P1036

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1.0-2.5 oz. each in a 5 – 40 Lb. case size with 5 lbs. individual packs in 

the case. 

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of individual pieces without damage while solidly 

frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shall include disjointed first and second joints only.

(c) Unglazed and various glaze flavor profiles are permitted.

(d) Minimum amount of protein is 5 g per oz. and maximum of 150 mg of sodium/oz.

29. CHICKEN WINGS, WHOLE, RAW

a. NAMI Name and Number: Broiler Wing, NAMI P1036

b. Grade Requirement: USDA Grade A

c. Portion Size/Weight Range: 2 - 3 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of individual pieces without damage while solidly 

frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.

(b) Product shall be processed from the broiler/fryer class of chickens.

30. CORNISH HEN, HALVES, RAW

a. NAMI Name and Number: Rock Cornish Game Hen, or Cornish Game Hen, NAMI P150

b. Grade Requirement: USDA Grade A

c. Portion Size/Weight Range: 12 - 15 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of individual pieces without damage while solidly 

frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.
CHICKEN PRODUCTS

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47

31. CORNISH HEN, HALVES, FROZEN

a. NAMI Name and Number: Rock Cornish Game Hen, or Cornish Game Hen, NAMI P1508

b. Grade Requirement: USDA Grade A

c. Portion Size/Weight Range: 24/13 -15oz. each 

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of individual pieces without damage while solidly 

frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.

32. CORNISH HEN, WHOLE WITH OR WITHOUT GIBLETS, RAW

a. NAMI Name and Number: Rock Cornish Game Hen, or Cornish Game Hen, NAMI P1500

b. Grade Requirement: USDA Grade A

c. Portion Size/Weight Range: 20 - 22 oz. each in a 30 Lb. case (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect the item from deterioration/damage 

and will permit removal of individual hens without damage while solidly frozen, vacuum 

packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Poultry Buyer’s

Guide.
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48

1. TURKEY BACON, SLICED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 18 - 22 slices per Lb.

d. Packaging and Marking:

(1) Product shall be layer packed, shingle packed, or stack packed as specified by the users 

during catalog development, vacuum packaging is required.

(2) Product shall be packaged in bulk or one Lb. units as specified by the user.

(3) Packing and marking shall be in accordance with Good Commercial Practice.

(4) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial.

(b) Sodium content shall be 270 mg or less per oz.

2. TURKEY BACON, CHP AND FRM, SL FZN, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 18 - 22 slices per Lb.

d. Packaging and Marking:

(1) Product shall be layer packed, shingle packed, or stack packed as specified by the users 

during catalog development, vacuum packaging is required.

(2) Product shall be packaged in bulk or one Lb. units as specified by the user.

(3) Packing and marking shall be in accordance with Good Commercial Practice.

(4) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial.

(b) Sodium content shall be 270 mg per ounce.

3. TURKEY BREAST FILLET, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: Prepared with USDA Grade A

c. Portion Size/Weight Range: 4 - 6 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF, packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage. Vacuum 

packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product may not be injected with more than 10% of a water, salt, and sodium 

phosphate solution to improve moisture retention.

4. TURKEY BREAST ROAST, SKIN-ON, BONELESS, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: USDA Grade A

c. Portion Size/Weight Range: 8 – 12 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking: 
TURKEY PRODUCTS

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(1) Each roast shall be packaged individually vacuum packaged to protect against 

damage/deterioration during storage and shipment.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Skin covering may be present to maintain moisture during cooking. Product may be 

injected with no more than 10% of a water, salt, and sodium phosphate solution to 

improve moisture retention.

5. TURKEY BREAST ROAST, SKIN-ON, BONELESS, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: Prepared from USDA Grade A

c. Portion Size/Weight Range: 8 - 10 lbs. each

d. Packaging and Marking:

(1) Each roast shall be packaged individually to protect against damage/deterioration during 

storage and shipment, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product is to be oven roasted.

(b) Product is to be seasoned.

(c) Minimum amount of protein is 6 g per oz. and maximum of 190 mg of sodium/oz.

6. TURKEY, DICED, WHITE & DARK IN NATURAL PROPORTIONS, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 – 10 Lb. packages (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be processed and packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of product without damage while frozen, vacuum 

 is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial item.

(b) Product shall be diced as 1⁄2 to 1⁄2 inch pieces, fines (bits or pieces) shall not exceed 10 

%.

(c) IQF processing is preferred.

(d) Minimum amount of protein is 5 g per oz. and maximum of 240 mg of sodium/oz.

7. TURKEY, GROUND, BULK, 90% LEAN, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 – 10 Lb. packages

d. Packaging and Marking:

(1) Each chub shall be packaged in a tube closed with clips at each end or any method which will 

ensure product is completely enclosed to prevent purge from soaking in the shipping container.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Principle Display Panel must declare “90% lean”; “10% fat”; or “90% lean/10% fat.”
TURKEY PRODUCTS

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(4) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Lean content of finished product shall be a minimum of 90% lean and fat content of 

finished product shall not exceed 10%.

8. TURKEY, GROUND, PATTIES, WHITE AND DARK MEAT IN NATURAL PROPORTIONS,

 85% LEAN, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 oz. each (+/- 0.25 oz. tolerance)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Principle Display Panel must declare “85% lean”; “15% fat”; or “85% lean/15% fat.”

(4) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Lean content of finished product shall be a minimum of 85% lean and fat content of 

finished product shall not exceed 15%.

9. TURKEY, GROUND, PATTIES, WHITE AND DARK MEAT IN NATURAL

 PROPORTIONS, 85% LEAN, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4.4 – 4.6 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Principle Display Panel must declare ”Prepared from 85% lean”; “Prepared from 15% fat”; or 

“Prepared from 85% lean/15% fat.”

(4) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Lean content of finished product shall be a minimum of 85% lean and fat content of 

finished product shall not exceed 15%.

(c) Minimum amount of protein is 7 g per oz. and maximum of 230 mg of sodium/oz.

10. TURKEY, GROUND, PATTIES, WHITE MEAT ONLY, MINIMUM 85% LEAN, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 oz. or 5.33 oz. each in a 10 Lb. case (+/- 0.25 oz. tolerance)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Principle Display Panel must declare “X% lean”; “X% fat”; or “X% lean/X% fat.”

(4) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.
TURKEY PRODUCTS

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51

(b) Lean content shall be a minimum of 85%. Fat content of finished product shall not 

exceed 15%.

11. TURKEY PULLED/SHREDDED, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c,. Portion Size/weight Range;: 5 - 10 pounds per package/container

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be a 

high quality commercial item.

(b) Product is to be seasoned, without sauce.

(c) Sodium content shall be 75mg or less per oz. Protein shall be a minimum of 7 grams 

protein of per ounce.

12. TURKEY, ROAST, BONELESS, WHITE & DARK IN NATURAL PROPORTIONS, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: USDA Grade A. USDA Grade B acceptable when Grade A not available. 

c. Portion Size/Weight Range: 8 - 12 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each roast shall be packaged individually to protect against damage/ deterioration during 

storage and shipment, vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shall be 4 to 7 inches in diameter and 9 to 17 inches long.

(c) White to dark meat ratio shall be in natural proportion as found in whole turkeys.

(d) Skin covering may be present to maintain moisture during cooking.

(e) Product may be injected with no more than 8% of a water, salt, and sodium 

phosphate solution to improve moisture retention.

(f) Each roast shall be netted.

13. TURKEY, WHOLE, SKIN-ON, SEMI-BONELESS, WITHOUT NECK OR GIBLETS, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: Prepared from USDA Grade A

c. Portion Size/Weight Range: 14 - 24 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each turkey shall be individually vacuum packed to protect against damage/deterioration 

during storage and shipment.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product may contain no more than 10% basting solution.

(c) Product shall have wing bones only; drumstick bones only; or wing bones and 

drumstick bones only.
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14. TURKEY, WHOLE, TOM, WITHOUT GIBLETS, RAW

a. NAMI Name and Number: Whole Young Turkey without Giblets, NAMI P2102

b. Grade Requirement: USDA Grade A

c. Portion Size/Weight Range: 16 - 24 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each bird shall be individually vacuum packed to protect against damage/deterioration during 

storage and shipment.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specifications of the NAMI Poultry 

Buyer’s Guide.

(b) Product may contain no more than 10% basting solution.

15. TURKEY, WHOLE, WITHOUT GIBLETS, SMOKED, FULLY COOKED

a. NAMI Name and Number: Prepared from NAMI P2002

b. Grade Requirement: Prepared from USDA Grade A

c. Portion Size/Weight Range: 10 - 14 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each bird shall be individually vacuum packed to protect against damage/deterioration during 

storage and shipment.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specifications of the NAMI Poultry 

Buyer’s Guide.

(b) Minimum amount of protein is 6.5 g per oz. and maximum of 140 mg of sodium/oz.

16. TURKEY WINGS, WHOLE, FULLY COOKED

a. NAMI Name and Number: Prepared from Young Turkey Whole Wing, NAMI P2036

b. Grade Requirement: Prepared from USDA Grade A

c. Portion Size/Weight Range: 3.2 - 4.0 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specifications of the NAMI Poultry 

Buyer’s Guide.

(b) Minimum amount of protein is 8.5 g per oz. and maximum of 280 mg of sodium/oz.
FURTHER PROCESSED PRODUCTS

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53

1. FRANKFURTERS

a. NAMI Name and Number: Frankfurters, NAMI 800 

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4/1; 5/1; or 6/1 per Lb.

d. Packaging and Marking:

(1) Product shall be packaged to protect against deterioration during shipment and storage and in 

a manner which will permit removal of individual franks without damage while frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed requirements of the NAMI Meat Buyer’s

Guide.

(b) Formula D, Beef or Formula A, Beef and pork in any combination; Style C, skinless 

or Style D, collagen casings.

(c) Product shall not exceed 232 mg sodium per oz.; 7.84 g total fat per oz.

2. FRANKFURTERS, CHICKEN AND/OR TURKEY

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4/1 or 6/1 per Lb.

d. Packaging and Marking:

(1) Product shall be packaged to protect against deterioration during shipment and storage and in 

a manner which will permit removal of individual franks without damage while frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Individual frankfurters weights and lengths are determined by customer.

(c) Product shall be skinless or in collagen casings.

(d) Product shall not exceed 275 mg sodium per oz.; 7.84 g total fat per oz.

3. GYRO MEAT, LOAF

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4-5 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality item.

(b) Product shall not exceed 260 mg sodium per oz. (780 mg sodium per 3 oz. serving); 3 

g total fat per oz.; and 1 g saturated fat per oz.

(c) Product shall have a minimum of 5 g protein per oz.

4. GYRO MEAT, SLICED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A
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c. Portion Size/Weight Range: 0.5 – 1.0 oz. slices (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality item.

(b) Product shall not exceed 260 mg sodium per oz. (780 mg sodium per 3 oz. serving); 3 

g total fat per oz.; and 1 g saturated fat per oz. 

(c) Product shall have a minimum of 5 g protein per oz.

5. LUNCHMEAT, BEEF PASTRAMI, CURED, FOR SLICING

a. NAMI Name and Number: Beef Pastrami, NAMI 611

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 - 7 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Package weight shall be specified by the user.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product shall contain no more than 10% solution prior to cooking.

(c) Product shall not exceed 302 mg sodium per oz. (780 mg sodium per 3 oz. serving); 2

g total fat per oz.

6. LUNCHMEAT, BEEF PASTRAMI, CURED, SLICED

a. NAMI Name and Number: Prepared from Beef Pastrami, NAMI 611

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.5 – 1.0 oz. slices (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Package weight shall be specified by the user.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Product shall contain not more than 10% solution prior to cooking.

(c) Product shall not exceed 302 mg sodium per oz. (780 mg sodium per 3 oz. serving); 2 

g total fat per oz.

7. LUNCHMEAT, BOLOGNA, FOR SLICING

a. NAMI Name and Number: Bologna, NAMI 801

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 7 - 12 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) User will select package size required during cataloging.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed requirements of the NAMI Meat Buyer’s

Guide.
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(b) Formula B - Beef, pork (beef is predominant) or Formula D – Beef; Style D –

collagen casings.

(c) Product shall not exceed 265 mg sodium per oz.; 7 g total fat per oz.

8. LUNCHMEAT, BOLOGNA, SLICED

a. NAMI Name and Number: Prepared from Bologna, NAMI 801

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.5 – 1.0 oz. slices (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) User will select package size required during cataloging.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed requirements of the NAMI Meat Buyer’s

Guide.

(b) Formula B - Beef, pork (beef is predominant) or Formula D – Beef; Style D –

collagen casings.

(c) Product shall not exceed 265 mg sodium per oz.; 7 g total fat per oz.

9. LUNCHMEAT, CHICKEN BREAST, SLICED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.5 – 1.0 oz. slices (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Package weight shall be specified by the user.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality item.

(b) Product shall be produced from whole muscle cuts.

(c) Product may be smoked or oven roasted.

(d) Various flavor profiles permitted.

(e) Product shall not exceed 225 mg sodium per oz.; 1 g total fat per oz.

10. LUNCHMEAT, HAM, WITH NATURAL JUICES OR HAM, WATER ADDED, SLICED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.6 - 0.8 oz. slices - Package sizes not to exceed 5 lbs.

d. Packaging and Marking:

(1) Product is to be vacuum packaged.

(2) User will select package size required during cataloging.

(3) Packing and marking shall be in accordance with Good Commercial Practice.

(4) Miscellaneous Requirements:

(a) Various flavor profiles are permitted.

(b) Product shall not exceed 200 mg sodium per oz.; 2 g total fat per oz.

11. LUNCHMEAT, ROAST BEEF, SLICED

a. NAMI Name and Number: N/A
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b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.6 - 0.8 oz. each (no additional tolerance shall be applied

d. Packaging and Marking:

(1) Package weight shall be specified by the user.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality item.

(b) Product shall be produced from whole muscle cuts.

(c) Product shall not exceed 215 mg sodium per oz.; 2 g total fat per oz.

12. LUNCHMEAT, SALAMI, FOR SLICING

a. NAMI Name and Number: Salami, Cooked, NAMI 804

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 7 - 12 lbs. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) User will select case size required during cataloging.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed requirements of the NAMI Meat Buyer’s

Guide.

(b) Formula C, Pork and Beef, Pork predominant.

(c) Product shall not exceed 450mg sodium per oz.; 7 g total fat per oz.

13. LUNCHMEAT, SALAMI, SLICED

a. NAMI Name and Number: Prepared from Salami, Cooked, NAMI 804

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.5 – 1.0 oz. slices (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) User will select package size required during cataloging.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed requirements of the NAMI Meat Buyer’s

Guide.

(b) Formula C, Pork and Beef, Pork predominant.

(c) Product shall not exceed 450 mg sodium per oz; 7 g total fat per oz.

14. LUNCHMEAT, TURKEY BREAST, SLICED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.5 – 1.0 oz. slices (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Package weight shall be specified by the user.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality item.

(b) Product shall be produced from whole muscle cuts.
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(c) Product may be smoked or oven roasted.

(d) Various flavor profiles are permitted

(e) Product may contain not more than 8% added broth.

(f) Product shall not exceed 250 mg sodium per oz.; 1 g total fat per oz.

15. LUNCHMEAT, TURKEY HAM, SLICED 

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.5 oz. – 1.0 oz. slices (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality item. 

(b) Product shall not exceed 270 mg sodium per oz.; 2 g total fat per oz.; and 0.5 g 

saturated fat per oz.

16. MEATBALLS, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1/2 oz., 1 oz., 1 1⁄2, or 2 oz. meatballs as specified by the user

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Principle Display Panel must declare “85% lean”; “15% fat”; or “85% lean/15% fat” for the 

all-beef formulation.

(4) Miscellaneous Requirements:

(a) Item can be with or without seasoning.

(b) Allowable formulations include beef; beef and pork; chicken; or turkey.

(c) Product shall not exceed 140 mg sodium per oz. (420 mg sodium per 3 oz. serving 

(un-sauced)); 4.5 g total fat per oz.; and 2 g saturated fat per oz. 

(d) Product shall have a minimum of 4 g protein per oz.

17. MEATLOAF, BEEF, FULLY COOKED

a. NAMI Name and Number: Meatloaf, Beef, Fully Cooked, Frozen, NAMI 814, Formula D

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 – 5 lbs. per loaf (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Each Meatloaf shall be individually wrapped; vacuum packaging is preferred.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Principle Display Panel must declare “85% lean”; “15% fat”; or “85% lean/15% fat.”

(4) Miscellaneous Requirements:

(a) Product shall be processed IAW Good Manufacturing Practices and be a high quality 

commercial item.

(b) Maximum of Sodium is 266 mg. per 1 oz. serving.
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18. PEPPERONI, SLICED

a. NAMI Name and Number: Pepperoni, NAMI 821

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 13-18 slices per oz.

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Formula A or G, pepperoni shall contain no extenders or binders.

19. SAUSAGE, BRATWURST, LINKS

a. NAMI Name and Number: Bratwurst, NAMI 822 

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2 – 5 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Formula A, beef and pork in any combination, Formula D, all beef, Formula G, all 

pork, or Formula P, beef and turkey (beef is predominant); Type E, linked; Style B, 

natural casing, Style C, skinless, or Style D, edible casing; Cooking Option B, cooked.

(c) Maximum fat content shall not exceed 40%.

20. SAUSAGE, BREAKFAST, LINKS, CHICKEN, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.8 - 1 oz. per link (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

21. SAUSAGE, BREAKFAST, LINKS, PORK, PORK & BEEF, OR BEEF, FULLY COOKED

a. NAMI Name and Number: Breakfast Sausage, Cooked, NAMI 817 

b. Grade Requirement: N/A

c. Portion Size/Weight Range: .75-1.25 oz, ea , d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:
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(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) USA & USAF - Formula G, Pork, Formula C, pork and beef, predominately pork; or 

Formula D, Beef; Style C, skinless.

22. SAUSAGE, BREAKFAST, LINKS, TURKEY, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 0.8 - 1 oz. per link (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

23. SAUSAGE, BREAKFAST, PATTIES, BEEF, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1.5 – 2.5 oz. patties (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual patties without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Specific weight to be specified by customer.

24. SAUSAGE, BREAKFAST, PATTIES, PORK, FULLY COOKED

a. NAMI Name and Number: Breakfast Sausage, Cooked, NAMI 802B

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1 - 2 oz. patties (after cooking)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual patties without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Formula C, Pork and beef, predominately pork; Style C, skinless.

(c) Specific weight to be specified by customer.

25. SAUSAGE, BREAKFAST, PATTIES, PORK, RAW

a. NAMI Name and Number: Pork Sausage, NAMI 802A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2 - 4 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual patties without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.
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(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Specific weight to be specified by customer.

26. SAUSAGE, CHORIZO, PORK, RAW

a. NAMI Name and Number: Pork Sausage, NAMI 818

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2 - 4 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual patties without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Specific weight to be specified by customer.

27. SAUSAGE, CHICKEN, CHORIZO, HOT OR SWEET (MILD), LINKS, RAW

a. NAMI Name and Number: Pork Sausage, NAMI 818

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2 - 4 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual patties without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Specific weight to be specified by customer.

(c) Maximum amount of sodium per 1oz. is 160mg.

28. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1.5 – 2.5 oz. patties (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual patties without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Specific weight to be specified by customer.

29. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2.5 – 3 oz. patties (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual patties without damage while solidly frozen.
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(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Specific weight to be specified by customer.

30. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GROUND, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1.5 – 2.5 oz. patties (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual patties without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Specific weight to be specified by customer.

31. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GROUND, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 2.5 – 3 oz. patties (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual patties without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Specific weight to be specified by customer.

32. SAUSAGE, ITALIAN, CRUMBLED, FOR PIZZA, FULLY COOKED

a. NAMI Name and Number: Italian Sausage, Crumbled, Cooked, NAMI 818

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 5 – 10 Lb. packages (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Formula C, Pork and beef, predominately pork or Formula G, Pork; Cooking Option 

B, cooked; Style F, bulk.

33. SAUSAGE, KNOCKWURST, LINKS, FULLY COOKED

a. NAMI Name and Number: Knockwurst, NAMI 816

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4/1 or 5/1 per Lb.

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.
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(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Formula D, all beef; Type E, linked; Style B, natural casing, Style C, skinless, or 

Style D, collagen casing; Cooking Option B, Cooked.

34. SAUSAGE, POLISH, LINKS, SMOKED, FULLY COOKED

a. NAMI Name and Number: Polish Sausage, NAMI 813

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3 – 5 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Formula G, pork only or Formula C, pork and beef (predominately pork); Type E, 

linked; Style B, natural casing or Style D, collagen casing; Cooking Option B, cooked.

35. SAUSAGE, PORK, ITALIAN, HOT OR SWEET (MILD), LINKS, FULLY COOKED

a. NAMI Name and Number: Prepared from Italian Sausage, NAMI 818

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3 – 5 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Formula G, pork only; Type E, linked; Style B, natural casing or Style D, collagen 

casing; Cooking Option B, cooked.

36. SAUSAGE, PORK, ITALIAN, HOT OR SWEET (MILD), LINKS, RAW

a. NAMI Name and Number: Italian Sausage, NAMI 818

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3 – 5 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) Formula G, pork only; Type E, linked; Style B, natural casing or Style D, collagen 

casing; Cooking Option C, uncooked.
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37. PLANT-BASED, BEAN BURGER, FULLY COOKED, FROZEN

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3.5 – 4 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Percentage of fat per portion should not be higher than 35% per serving, percentage 

of saturated fat should not be higher than 10% per serving and sodium should not be 

greater than 180 mg per 1 oz. per oz. Protein should be greater than 4 g per 1oz.

(b) Fortify with iron 1.7 mg per serving.

(c) Fiber should be least 3 g per serving.

38. PLANT-BASED, “CHICKEN” TENDERS, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1-2 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Percentage of fat per portion should not be higher than 35% per serving, percentage 

of saturated fat should not be higher than 10% per serving and sodium should not be 

greater than 180 mg per 1 oz. per oz. Protein should be greater than 2 g per 1oz. portion 

(considered side entrée) Double portion is an option for main entrée.

(b) Fortify with iron 1.7 mg per serving.

(c) Fiber should be least 3 gram per serving.

39. PLANT-BASED, BURGER, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3.5 – 4 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Percentage of fat per portion should not be higher than 35% per serving, percentage 

of saturated fat should not be higher than 10% per serving and sodium should not be 

greater than 180 mg per 1 oz. per oz. Protein should be greater than 4 g per 1oz.

(b) Fortify with iron 1.7 mg per serving.

(c) Fiber should be least 3 gram per serving.

40. PLANT-BASED, MEATLESS MEATBALLS, FULLY COOKED
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a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1-2 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Percentage of fat per portion should not be higher than 35% per serving, percentage 

of saturated fat should not be higher than 10% per serving and sodium should not be 

greater than 180 mg per 1 oz. per oz. Protein should be greater than 1.25 g per 1oz.

portion (considered side entrée) Double portion is an option for main entrée.

(b) Fortify with iron 1.7 mg per serving.

(c) Fiber should be least 3 gram per serving.

41. PLANT-BASED “SAUSAGE” PATTY, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 1-2 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual patties without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Percentage of fat per portion should not be higher than 35% per serving, percentage 

of saturated fat should not be higher than 10% per serving and sodium should not be 

greater than 260 mg per 1 oz. per oz. Protein should be greater than 6 g per 1oz. portion 

(considered side entrée) Double portion is an option for main entrée.

(b) Fortified with iron 1.7 mg per serving.

(c) Fiber should be least 1 gram per serving.

42. PLANT-BASED, CHILI, F/C

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 8oz ind pkg, 10 size can or by bulk in a bag. 

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual patties without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Sodium content shall be 130 mg or less per ounce. 

(b) Total fat content shall be maximum 1 g per ounce and Saturated Fat content shall be 

maximum of .5g per ounce. 

43. PLANT-BASED, CRUMBLE/GROUND, F/C

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 8oz ind pkg, 10 size can or by bulk in a bag. 

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 
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shipping, .

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Sodium content shall be 175 mg or less per ounce. 

(b) Total fat content shall be maximum 3.5 g per ounce and Saturated Fat content shall be 

maximum of 0.5g per ounce. 

(c) Protein content shall be minimum 5.5 g. per ounce.

(d) Fiber content shall be minimum 1 gram per ounce.

(e) Iron shall be minimum 0.5mg per ounce.

44. MEAT ANALOG VEGETARIAN, GROUND, BULK, RAW 

a. NAMI Name and Number: N/A 

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 10-20lbs (no additional tolerance shall be applied) 

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen. 

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) The Meat Analog will have to code Yellow G4G.

(b) Protein content shall be 4.5 grams or more per 1 ounce portion (considered side 

entrée), double portion is an option for main entrée.

(c) Total fat content shall be less than 15 grams per serving and/or 4 grams per ounce.

(d) Sodium content shall be 100 mg or less per 1 ounce. 

45. MEAT ANALOG VEGETARIAN BURGER, F/C

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3.5 – 4 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, must be able to remove individual links without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

 (3) Miscellaneous Requirements:

(a) Protein content shall be 4.5 grams or more per 1oz portion (considered side entrée).

(b) Double portion is an option for main entrée.

(c) Total fat content shall be less than 15 grams per serving and/or 4 grams per ounce.

(d) Sodium content shall be 100 mg or less per 1 per ounce. 

46. HUMMUS, CHILLED OR FROZEN

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c Packaging and Marking: 

(1) Frozen Salad, Hummus 3.75 lb. co.

 (2) Chilled: 96/2.25 oz cup container and/or Salad Hummus/ Hummus, Chl, Classic, 

W/Pretzels For Dipping, 12/4.56 Oz Co.

 (3) Product shall be Individually Quick Frozen and/or chilled and packaged in a manner 

which will protect it from deterioration during shipment and storage and permit removal of 

individual portions without damage.

 (4) Packing and marking shall be in accordance with Good Commercial Practice. 

 (5) Miscellaneous Requirements:
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 (6) Sodium should not be greater than 131 grams per ounce. Protein should be at least 2 grams 

per ounce.

Note: Any vegetarian products not outlined in this guide are expected to comply with the animal protein 

counterpart with regards to nutritional criteria and quality of ingredients.
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1. CATFISH FILLETS, BREADED, RAW OVENABLE OR PARFRIED

a. Grade Requirement: Grade N/A

b. Portion Size/Weight Range: 4 - 6 oz. each (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

North American Freshwater Catfish and Products Made There from.

(b) Product shall prepared from Type 2, frozen; Style 2, skinless; Market Form 4, 

trimmed fillets.

(c) Breading shall NOT be more than 30% of portion weight.

(d) Various flavor profiles are permitted.

(e) No more than a 15% solution/wash per serving.

(f) Sodium should be no more than 120 mg per 1 oz.

2. CATFISH FILLETS, RAW

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 5-7 oz. or 7-9 oz. each (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Although this item is not gradable, product must comply with all criteria of the 

United States Standards for Grades of North American Freshwater Catfish and Products 

made there from.

(b) Product shall be Type 2, frozen; Style 2, skinless; Market Form 4, trimmed fillets.

(c) No more than a 15% solution/wash per serving.

(d) Sodium should be no more than 120 mg per 1 oz.

3. CATFISH NUGGETS, BREADED, PARFRIED

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 1.5 – 3 oz. each (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

North American Freshwater Catfish and Products Made There from.

(b) Breading shall NOT be more than 30% of portion weight.

4. CLAMS, WITH JUICES, CANNED

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 49 - 51 oz. can
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c. Packaging and Marking:

(1) Product shall be packaged in hermetically sealed cans.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial item.

(b) Product prepared from surf or skimmer clams, minced or chopped, packed in natural 

juices.

(c) Sodium should not be more than 350 mg per 1 oz.

5. COD FILLET, BATTERED, PARFRIED

a. Grade Requirement: PUFI

b. Portion Size/Weight Range: 3-5 oz. each (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States General Standards for 

Grades of Fish Fillets.

(b) Product shall contain no less than 40% fish flesh.

(c) Sodium should not be more than 150 mg per 1 oz.

(d) Note: See Fish Portions for 3-5 oz. battered cod portions.

6. COD FILLETS, BREADED, RAW or PARFRIED

a. Grade Requirement: PUFI

b. Portion Size/Weight Range: 4 - 6 oz. ea. (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States General Standards for 

 grades of fish fillets.

(b) Product shall contain no less than 50% fish flesh.

(c) User shall specify the raw portion weight required.

(d) Sodium should not be more than 150 mg per 1 oz.

7. COD FILLETS, RAW

a. Grade Requirement: US Grade A

b. Portion Size/Weight Range: 4 – 6 oz. each (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

Cod Fillets.

(b) User may specify the raw portion weight required.
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(c) Product shall be Type 3, frozen, individually; Style 2, skinless; Bone Classification 1, 

practically boneless.

(d) Sodium should not be more than 120 mg per 1 oz.

8. CRAB CAKES

a. Grade Requirement: PUFI

b. Portion Size/Weight Range: 3 oz. each

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shall contain no less than 45% crab meat.

(c) Product shall be partially cooked for finish by baking or frying.

(d) Sodium limit not to exceed 800 mg per 3 oz. serving.

(e) Label must declare % fish flesh/crab meat.

(f) Sodium should not be more than 200 mg per 1 oz.

9. CRABMEAT, IMITATION, SURIMI, CHUNKS/FLAKES

a. Grade Requirement: N/A

b. Portion Size/Weight Range: package size to be determined by user

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shall contain no less than 40% fish flesh.

(c) Sodium should not be more than 150 mg per 1 oz.

10. CRAB LEGS AND CLAWS, ALASKAN KING, SPLIT/BUTTERFLIED, FULLY COOKED

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 16-22 count

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shall be processed Red or Brown/Golden Alaskan King crabs.

(c) Product shall contain legs and claws in natural proportion (1 claw for every 3 legs).

(d) Product shall meet minimum 80% fill.

(e) Sodium should not be more than 330 mg per 1 oz.

11. FISH PORTIONS, BATTER DIPPED, PARFRIED

a. Grade Requirement: N/A
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b. Portion Size/Weight Range: 3 - 5 oz. each (no additional tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shall be processed from, but not limited to, Cod, Whiting, or Ocean Perch.

”whitefish.”

(c) Product shall contain no less than 40% fish flesh.

(d) Twice frozen fish blocks are not authorized as a raw ingredient for this item.

12. FLOUNDER FILLETS, RAW

a. Grade Requirement: US Grade A

b. Portion Size/Weight Range: 4 - 6 oz. ea. (no added tolerance shall be applied) 

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

Flounder.

(b) Product shall be Type 3, frozen, (IQF), glazed; Bone Classification 1, practically 

boneless.

(c) Sodium should not be more than 120 mg per 1oz.

13. HALIBUT STEAK OR FILLET, RAW

a. Grade Requirement: US Grade A

b. Portion Size/Weight Range: 5 - 7 oz. each (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Sodium should not be more than 120 mg per 1oz.

14. LOBSTER TAIL, COLD WATER, RAW

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 4 - 6 oz. each (no additional tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shall be processed from Homarus Americanus species.

(c) Sodium should not be more than 150 mg per 1 oz.
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15. LOBSTER TAIL, SPINY, RAW

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 6 - 8 oz. each (no additional tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shall be processed from only fresh panulirus argus or panulirus interruptus 

species or only frozen panulirus marginatus species.

(c) Sodium should not be more than 150 mg per 1oz. 

16. OCEAN PERCH, ROCK FISH, FLT, PACIFIC, IQF, WILD 

a. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 – 8 oz. each (no added tolerance shall be applied). 

d. Packaging and Marking:

(1) Product shall be Individually Quick Frozen and packaged in a manner which will protect it 

from deterioration during shipment and storage and permit removal of individual portions without 

damage. 

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

Ocean Perch Rock Fish Fillets. 

(b) Sodium content shall be 50 mg or less per 1 ounce. 

17. POLLOCK BURGER, ALASKAN, RAW

a. Grade Requirement: PUFI

b. Portion Size/Weight Range: 4 oz. each (+/- 0.25 oz. tolerance)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Sodium should not be more than 120 mg per 1 oz.

18. POLLOCK FILLETS, RAW

a. Grade Requirement: US Grade A

b. Portion Size/Weight Range: 4 - 6 oz. each (other portion sizes will be considered based on market 

availability)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States General Standards for 
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Grades of Fish Fillets.

(b) Product shall be Type 2, frozen, (IQF), glazed; Style 1 (iv), single, skin-off; Bone 

Classification 1, practically boneless.

(c) Sodium should not be more than 120 mg per 1oz.

19. POLLOCK FILLETS, STUFFED, RAW

a. Grade Requirement: PUFI

b. Portion Size/Weight Range: 4 - 5 oz. each (other portion sizes will be considered based on market 

availability)

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all applicable criteria of the United States General 

Standards for Grades of Fish Fillets.

(b) Various flavor profiles, to include Maryland style, Louisiana style, Florentine styles, 

are permissible.

(c) Sodium should not be more than 120 mg per 1 oz.

20. POLLOCK PORTIONS, BATTER DIPPED, PARFRIED

a. Grade Requirement: PUFI

b. Portion Size/Weight Range: 2 - 3 or 3.5 – 4.5 oz. each (no additional tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shall contain no less than 40% fish flesh.

(c) Twice frozen fish blocks are not authorized as a raw ingredient for this item.

(d) Only 2-3 oz. wedge cut portion or 3.5-4.5 portion authorized.

(e) Sodium should not be more than 150 mg per 1oz.

21. POLLOCK PORTIONS, BREADED, PARFRIED

a. Grade Requirement: Grade A

b. Portion Size/Weight Range: 3.7 – 4.3 oz. each (other portion sizes will be considered based on market 

availability)

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shall contain no less than 65% fish flesh.

(c) Product shall be rectangular shaped.

(d) Sodium should not be more than 150 mg per 1 oz.
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22. POLLOCK PORTIONS, SERPENTINE CUT, RAW

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 3.5 – 4.5 oz. each (other portion sizes will be considered based on market 

availability)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Sodium should not be more than 120 mg per 1 oz.

23. SALMON FILLETS, RAW (SKIN ON OR SKIN OFF) (This spec if the same for both skin on 

or skin off – it is currently listed as two separate items on Starr’s version.)

a. Grade Requirement: US Grade A

b. Portion Size/Weight Range: 4 - 6 oz. each (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

Fish Fillets.

(b) Product prepared from Coho, Sockeye, Pink, Chinook, Chum salmon or North 

Atlantic salmon. Only offer Chum salmon when the other types of salmon are not 

available. 

(c) Customer may specify desired weight within 4-6 oz. each.

(d) Sodium should not be more than 120 mg per 1 oz.

24. SALMON FILLETS, STUFFED, RAW, MARYLAND STYLE

a. Grade Requirement: Prepared from US Grade A

b. Portion Size/Weight Range: 4.2 - 4.6 oz. each (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

Fish Fillets.

(b) Product prepared from Coho, Sockeye, Pink, Chinook, Chum salmon, or North 

Atlantic Salmon. Only offer Chum salmon when the other types of salmon are not 

available. 

(c) Sodium should not be more than 120 mg per 1 oz.

25. SALMON BURGER, RAW

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 3.5 - 4.5 oz. each (no added tolerance shall be applied)
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c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Sodium should not be more than 120 mg per 1 oz.

26. SALMON, PINK, CANNED

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 64 oz. or below

c. Packaging and Marking:

(1) Product shall be packaged in hermetically sealed cans.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all the criteria of The U.S. Department of Commerce 

(USDC).

(b) Product shall be processed in accordance with Good Manufacturing Practices.

(c) Product shall be Type A (canned), Species IV (Pink), Style a (Regular), Packing 

media 1 (water), and Flavor 1 (natural).

(d) Sodium should not be more than 120 mg per 1 oz.

27. SALMON, PINK, FLEX POUCH

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 14.26 ounce or 43 ounces (USA) and 43 ounces preferred (USMC) 

c. Packaging And Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product must comply with all the criteria of The U.S. Department of Commerce 

(USDC).

(b) Product shall be processed in accordance with Good Manufacturing Practices.

(c) Product shall be Species IV (Pink), Packing media 1 (water), and Flavor 1 (natural).

Smoke flavor is acceptable.

(d) Sodium content shall be 120 mg or less per 1 ounce.

28. SCALLOPS, SEA, RAW

a. Grade Requirement: US Grade A

b. Portion Size/Weight Range: 20-30 count per Lb.

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

Frozen Raw Scallops.

(b) Product shall be Style (b), IQF; Sub style A. glazed or B. unglazed; Type 1. Adductor 

muscle or 2. Adductor muscle with catch portion removed.

(c) Water or chemical pump added Scallop Products are NOT authorized.
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(d) Sodium should not be more than 120 mg per 1 oz.

29. SCALLOPS, SEA, BACON WRAPPED

a. Grade Requirement: Prepared from US Grade A

b. Portion Size/Weight Range: Prepared from 20-30 count per Lb.

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Raw scallop material must comply with all criteria of the United States Standards for 

Grades of Frozen Raw Scallops.

(b) Raw scallop material shall be Style (b), IQF; Sub style A. glazed or B. unglazed; 

Type 1. Adductor muscle or 2. Adductor muscle with catch portion removed.

(c) Water or chemical pump added Scallop Products are NOT authorized.

(d) Product shall be wrapped with smoked bacon.

(e) Product shall be able to bake or roast in an oven.

30. SHRIMP BURGERS, RAW

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 3.5 - 4.5 oz. each (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Sodium should not be more than 120 mg per 1 oz.

31. SHRIMP, BREADED, RAW

a. Grade Requirement: Grade A

b. Portion Size/Weight Range: 16-20/lb., 18-25/lb., 21-25/lb., or 31-35/lb. finished product count. 

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

Frozen Raw Breaded Shrimp.

(b) Product must be Style II, “Lightly Breaded Shrimp” frozen raw breaded shrimp 

containing a minimum of 65% shrimp material.

(c) Product may be Type I or Type II, fantail (butterfly) or round shrimp.

(d) Product must be Subtype B or C, with tail fin but no shell segments present or

without tail fin and shell segments.

(e) Size 16-20/lb., fantail or round, with tail fin but no shell segments present; 21-25/lb., 

fantail or round, with tail fin but no shell segments present; 31-35/lb., fantail or round, 

w/o tail fin and shell segments.

(f) Sodium should not be more than 120 mg per 1 oz.
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32. SHRIMP, BREADED, PARFRIED

a. Grade Requirement: PUFI

b. Portion Size/Weight Range: 21-25/lb. or 31-35/lb. finished product count 

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product may be Type I or Type II, fantail (butterfly) or round shrimp.

(b) Product must be Subtype B or C, with tail fin but no shell segments present or 

without tail fin and shell segments.

(c) Sodium should not be more than 120 mg per 1 oz.

33. SHRIMP, PEELED & DEVEINED, RAW

a. Grade Requirement: US Grade A

b. Portion Size/Weight Range: 21-25/lb., or 26-30/lb., finished product count

c. Packaging and Marking:

(1) Product shall be packaged in sealed bags to prevent damage/deterioration during storage and 

shipping, must be able to remove individual shrimp without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

Fresh and Frozen Shrimp.

(b) Product shall be Type (3), frozen individually, glazed or unglazed; Style (1), raw; 

Market Form (5), peeled and deveined, round, tail on (all shell removed except last shell 

segment and tail fins, with segments shallowly slit to last segment). (6), peeled and 

deveined, round, tail off (all shell and tail fins removed, with segments shallowly slit to 

last segment).

(c) Sodium should not be more than 100 mg per 1 oz.

34. SHRIMP PIECES, P&D, U-60 CT

a. Grade Requirement: N/A

b. Portion Size/Weight Range: U-60 count

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Sodium should not be more than 120 mg per 1 oz.

35. SHRIMP, WHOLE, RAW, CRABMEAT STUFFED

a. Grade Requirement: Prepared from US Grade A

b. Portion Size/Weight Range: Prepared from 30-40 count per Lb.

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 
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during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be butterfly, tail-on.

(b) Product shall have a minimum 20% and a maximum 25% crabmeat.

36. SNOW CRAB CLUSTERS, FULLY COOKED

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 4 - 12 oz. each (natural clusters) (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be IQF and packed so individual portions can be removed without damage 

while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) MISCELLANEOUS REQUIREMENTS:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product shall be processed from fresh Chionoecetes Opilio species shellfish meat.

(c) Product must meet minimum 80% fill.

(d) Sodium should not be more than 120 mg per 1 oz.

37. TILAPIA FILLETS, BONELESS/SKINLESS, RAW

a. Grade Requirement: US Grade A

b. Portion Size/Weight Range: 4 - 6 oz. each (3-5 oz. will be allowed when the original portion

specification is not available)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

Fish Fillets.

(b) Product shall be Type 2, frozen, (IQF), glazed or unglazed; Style 1 (iv): Bone 

Classification 1, practically boneless.

(c) Sodium should not be more than 120 mg per 1 oz.

38. TROUT, WHOLE, RAW

a. Grade Requirement: US Grade A

b. Portion Size/Weight Range: 8 - 10 oz. each (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

Fish Fillets.

(b) Product shall be Type 3, frozen, IQF, glazed, Style 2 dressed-eviscerated.

(c) Sodium should not be more than 120 mg per 1oz.

39. TROUT FILLETS, RAW
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a. Grade Requirement: US Grade A

b. Portion Size/Weight Range: 4 - 6 oz. each (no added tolerance shall be applied)

c. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product must comply with all criteria of the United States Standards for Grades of 

Fish Fillets.

(b) Product shall be Type 2, frozen, (IQF), glazed; Bone Classification1, practically 

boneless.

(c) Sodium should not be more than 120 mg per 1 oz.

40. TUNA, CANNED OR VACUUM POUCH 

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 43 oz. pouch only.

c. Packaging and Marking:

(1) Product shall be packaged in hermetically sealed cans or vacuum foil pouches.

(2) Packing and marking shall be in accordance with Good Commercial Practice, 

(3) “Light Tuna” IAW CID A-A-20155D, CFR 161.190, CFR Part 123 and part 110 

(4) Miscellaneous Requirements:

(a) Product must comply with all the criteria of The U.S. Department of Agriculture 

(USDA).

(b) Product shall be processed in accordance with Good Manufacturing Practices.

(c) Product shall be Type A or B can or flexible pouch, Form I or II chunk or solid, color 

a light, packaging media 1 water.

(d) Sodium should not be more than 125 mg per 1oz. and 150 mg per oz. for flavored.
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1. INTRODUCTION

a. Obtained by the milking of one or more healthy cows, milk is a secretion completely or almost 

completely free from colostrum. Amounts of milk fat can be adjusted by separating milk fat from the 

secretion or by adding to the secretion cream, concentrated milk, dry whole milk, skim milk, concentrated 

skim milk, or nonfat dry milk. When packaged for beverage use, milk shall be pasteurized or ultrapasteurized. Milk needs to be homogenized. Milk and milk products shall meet current good 

manufacturing practices established by the FDA (21 CFR 110). 

b. Considering composition, milk must be comprised of at least 8.25% milk solids not fat and at least 

3.25% milkfat (USDA, 2018). Fluid milk and milk products with nutrient claims for fat must meet 

requirements for food nutrient content claims and use standardized terminology (21 CFR 130.10). Milk 

labeled whole fat must contain no less than 3.25% total milkfat (21 CFR 131.110); reduced fat milk at 

least 25% less total fat (21 CFR 101.62); low fat milk no more than 3 g of total fat (21 CFR 101.62); and 

skim/nonfat/fat-free milk less than 0.5 g of total fat (21 CFR 101.62). 

2. PASTEURIZATION/ HOMOGENIZATION

a. Pasteurization practices must adhere to the FDA provisions within 21 CFR 131.1. All fluid milk and 

milk products must be pasteurized at a temperature at or above 72°C (161°F) for a period of 15 seconds or 

more (High temperature short time Pasteurization or HTST) or at a temperature at or above 63°C (145°F) 

for a period of 30 minutes or more (Vat Pasteurization). Pasteurization shall take place in the proper 

equipment defined by the FDA at a temperature and for a period of time that allows for microbial 

destruction. When milk or milk products are adjusted with added sweeteners, the temperature for 

pasteurization must be increased by 2.8°C (5°F) (FDA, 2018). 

b. Additional Pasteurization methods may also be used for the purposes of microbial destruction. 

Different methods of pasteurization affect expectations for shelf life. 

c. Ultra-high-temperature processing (UHT) milk is heated to at least 135 degrees Celsius (275 degrees 

Fahrenheit) for two to four seconds and stored in special packaging, UHT milk can last six months at 

ambient temperatures (60-75 degrees Fahrenheit) if unopened. Once opened, it should be refrigerated and 

treated like fresh milk. UHT should be stored for 4 to 6 months without cooling. 

d. Extended shelf life (ESL) milk is produced with a combination of heat treatment and microbial 

filtration at 125-130 degrees Celsius (257-266 degrees Fahrenheit). Shelf life for commercial ESL milk 

ranges from 30-90 days at 4 degrees Celsius (39 degrees Fahrenheit); however, careful handling and 

temperature control are required to prevent bacterial growth between processing and packaging stages. 

e. Fluid milk and milk products shall also meet the FDA provisions for homogenization. 

HTST Pasteurization ESL UHT

Storage condition Refrigerated Refrigerated Room temperature

Packaging Clean Aseptic Aseptic

Shelf-life 10-14 days 30-60 days Greater 6 months

Flavor Little cooked Flavor Mild cooked Flavor Definite Cooked Flavor
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3. GROUPS, TYPES, AND FLAVORS

a. Groups 

 Group I - Pasteurized (Sec. 5.1.2). 

 Group II - Ultra-pasteurized (Extended Shelf Life Under Refrigeration (ESL)) (Sec. 5.1.2). 

 Group III - Aseptically processed and packaged (Ultra High Temperature (UHT)) (Sec. 5.1.2). 

b. Types 

Type A - Whole Milk

 Type B - Reduced fat milk

 Type C - Low-fat Milk

 Type D - Nonfat/skim/fat free Milk

Type E - 100% Lactose free milk 

Type F - 100% Lactose free reduced fat milk 

 Type G - 100% Lactose free Low-fat milk

 Type H - 100% Lactose free Nonfat/skim/fat free milk

Note: Types I - P are not available with Group III - Aseptically processed and packaged.

 Type I - Acidified buttermilk

 Type J - Acidified reduced fat buttermilk

 Type K - Acidified Low-fat buttermilk

 Type L - Acidified Nonfat/skim/fat free buttermilk

 Type M - Cultured buttermilk

 Type N - Cultured reduced fat buttermilk

 Type O - Cultured Low-fat buttermilk

 Type P - Cultured Nonfat/skim/fat free buttermilk

c. Flavors

 Flavor a - Banana 

 Flavor b - Chocolate 

 Flavor c - Strawberry 

 Flavor d - Vanilla

 Flavor e - Other flavors currently commercially available (purchaser shall specify)

d. Fortified with vitamins D and A. Per 946 mL or 1 quart of milk types A, E, I, and M, finished milk 

beverages shall contain 400 mcg of vitamin D. Milk types adjusted for milk fat (Types B, C, D, F, G, H, 

J, K, L, N, O, and P) must be fortified so that the finished fluid milk contains 400 mcg of Vitamin D and 

2,000 mcg RAEof Vitamin A per 946 mL or 1 quart of milk. Nutrient levels of Types B, C, D, F, G, H, J, 

K, L, N, O, and P must equal that of fluid milk or milk products prior to milkfat reduction or 

modification. 

e. Foreign material. All fluid milk and milk products shall be free of foreign material such as but not 

limited to dirt, insect parts, hair, wood, glass or metal; all milk and milk products shall be clean and 

wholesome. 

f. Flavors. Fluid milk and milk products of all types shall have distinctive individual flavors that are 

pleasantly sweet. In particular, acidified and cultured buttermilks must have a pleasing, desirable aroma 

and flavor; there shall be no undesirable flavors such as putrid, bitter, metallic, or excessively acidic. 

g. Chocolate flavoring. Fluid milk and milk products with chocolate flavoring must meet 21 CFR 163 
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provisions for cacao product regulations. Acceptable flavoring agents are derived from cacao products 

and have a pleasingly sweet, distinctive chocolate flavor with no presence of objectionable flavors. 

h. Color. All fluid milk and milk products must have uniform color and characterize the type and/or 

flavor it represents. 

i. Body. Fluid milk and milk product types A through H must have smooth body and acceptable mouth 

feel. Slimy or ropy mouth feel is not acceptable, and no products should show evidence of wheying off or 

floating fat particles. For acidified and cultured buttermilk products, body must be smooth, uniform, and 

of medium consistency. These types shall be free from undesirable gas formation, wheying off, and very 

close to being free from entrapped air. 

j. Shelf life and age requirement. All fluid milk and milk products shall comply with State and local 

laws, regulations, or requirements.

4. MANUFACTURER'S/DISTRIBUTOR'S PRODUCT ASSURANCE

a. Manufacturers and distributors shall certify and be prepared to provide proof that the fluid milk and 

milk products meet FDA provisions, adhere to their own specifications, standards, and quality assurance 

practices, and be the same product offered for sale in the commercial market. Purchasers have the right to 

require proof of conformance. 

5. REGULATORY REQUIREMENTS

a. The delivered fluid milk and milk products shall comply with the current edition of the Grade “A” 

Pasteurized Milk Ordinance (PMO) (FDA, 2018) and with all applicable Federal, State, and local 

regulations relating to the production, transportation, receiving, processing, packaging, labeling, storage, 

distribution, and sale of fluid milk and milk products within the commercial marketplace. These fluid 

milk and milk products shall comply with all applicable provisions of the Federal Food, Drug, and 

Cosmetic Act, the Fair Packaging and Labeling Act (21 CFR, FDA, 2018) and regulations promulgated 

there under.

6. QUALITY ASSURANCE PROVISIONS

a. All Grade “A” milk plants producing milk and milk products must adhere to applicable requirements 

in the current edition of the Grade “A” Pasteurized Milk Ordinance (PMO), including the production, 

transportation, processing, handling, sampling, analysis, labeling and sale of fluid milk and milk products. 

b. Fluid milk and milk products must be obtained through a dairy firm included in the FDA’s Interstate 

Milk Shippers (IMS) List with an Enforcement Rating of 90 or better, as identified in the Sanitation 

Compliance and Enforcement Rating of IMS through the FDA. 

c. A dairy hazard analysis critical control point (HACCP) listing can be used in place of a conventional 

standard compliance rating and enforcement rating. Enforcement ratings by regulatory agencies and/or 

HACCP listings for milk plants shall be found in the IMS list. 

d. Any testing conducted on fluid milk and milk products must be conducted by approved milk 

laboratories identified in the IMS list. Testing procedures must adhere to the most current editions of: 

Grade “A” Pasteurized Milk Ordinance of the FDA, Standard Methods for the Examination of Dairy

Products of the American Public Health Association, and Official Methods of Analysis of the Association 
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of Official Analytical Chemists. 

7. PACKAGING

a. Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise 

specified in the solicitation, contract, or purchase order.

8. FOOD FORTIFICATION WITH VITAMINS AND MINERALS 

a. The nutrient is shown by adequate scientific documentation to have been lost in storage, handling, or 

processing in a measurable amount equal to a least 2 percent of the Daily Reference Value (DRV) of 

protein and or potassium and 2 percent of the Reference Daily Intake (RDI) in a normal serving of the 

food. Must contain at least 10 percent RDI (130 mg) equaling 10 percent of the (1300 mg) DV for 

Calcium. 

b. Good manufacturing practices and normal storage and handling procedures cannot prevent the loss of 

such nutrient(s).

c. All nutrients, including protein, iodine and vitamin D, that are lost in a measurable amount are restored 

and all ingredients of the food product that contribute nutrients are considered in determining restoration 

levels.

d.. The food is not the subject of any other Federal regulation that requires or prohibits nutrient 

addition(s), or the food has not been fortified in accordance with any other Federal regulation that permits 

voluntary nutrient additions. [45 FR 6323, Jan. 25, 1980, as amended at 58 FR 2228, Jan. 6, 1993]

9. MILK TERMINOLOGY & DEFINITIONS

a. Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions 

between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for 

ultra-high-temperature (UHT) sterilization. 

b. Cultured Milk is produced by culturing any of the following milk products alone or in combination: 

cream, milk, partially skimmed milk or skim milk with appropriate characterizing bacteria. It cannot 

contain less than 3.25% milkfat and not less than 8.25% nonfat milk solids. The product can be labeled to 

show the addition of certain characterizing ingredients and lactic-acid producing bacteria, e.g. kefir 

cultured milk, acidophilus cultured milk, cultured buttermilk. 

c. Evaporated Milk is a heat-sterilized product with an extended shelf life. Sixty percent of milk’s water 

is removed to make evaporated milk. It must contain no less than 6.5% milkfat, no less than 16.5% 

nonfat milk solids, and no less than 23% by weight of total milk solids. 

d. Sweetened Condensed Milk is comprised of a mixture of milk (whole and nonfat, pasteurized, 

homogenized milks) with approximately 60% of water removed from the solution. It is sweetened with 

safe nutritive carbohydrate sweeteners such as sucrose. Sweetened condensed milk contains no less than 

8% milk fat and not less than 28% total milk solids. 

e. Nonfat Dry Milk - is produced by removing water from pasteurized skim/nonfat/fat-free milk. It 

contains no more than 5% by weight of moisture and no more than 1.5% by weight of milkfat unless 

otherwise indicated (International Dairy Foods Association, 2018).
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f. Acidified Milk is produced by souring one or more dairy ingredients with one or more acidifying 

ingredients, with or without the addition of microbial organisms. Any ingredients used to produce 

acidified milk shall be safe and suitable. The product contains no less than 3.25% milkfat and no less 

than 8.25% nonfat milk solids. It must have a titratable acidity of no less than 0.5%, expressed as lactic 

acid. Acidified milk shall be pasteurized or ultra-pasteurized prior to the addition of microbial cultures 

and/or the addition of flakes or granules of butterfat or milkfat. Acidified milk may be homogenized. 

The name of the food must be accompanied by a declaration that indicates additional characterizing 

flavors or the presence of characterizing microbial organisms, e.g. acidified kefir milk, acidified 

acidophilus milk, or acidified buttermilk. (CFR, FDA, 2018). 

g. Organic Milk -The Organic Foods Production Act (the Act) requires that certifying agents test organic 

products periodically to determine whether they contain pesticides, nonorganic residue, or natural 

toxicants. National Organic Program (NOP) regulations do not explicitly require certifying agents to test 

for genetically modified (GM) material that could enter into the organic production process, such as GM 

feed and forage (USDA, Office of Inspector General, 2012).

10. DOD MENU Standards (DODM 1338.10,current version ) Excerpt:

a. Dairy and Eggs

(1) All Milk to include milk alternatives (almond, soy, rice, etc) is fortified with Vitamin A and 

Vitamin D. All milk shall be 25% of DV of calcium per 8 oz liquid serving. 

(2) Offer low fat or skim milk as the primary milk, when available.

(3) Use low fat or skim (when available) in recipes as appropriate. 

(4) Offer low fat or reduced fat dairy choices (e.g. cottage cheese, sour cream, cream cheese, 

shredded cheese, and sliced cheese) when available and based on customer demand. 

(5) Use low fat or reduced fat cheeses in cooking when appropriate.

(6) Offer at least two flavors of low fat or fat free yogurt (0-2 percent fat) in either individual or 

bulk servings without artificial sweeteners at all meals. Non-Greek yogurts must contain fewer 

than 30 g of sugar per 6 or 8 oz. serving and fewer than 20 g per 4 oz. serving. All non-Greek

yogurt shall be 25% of DV of calcium per 8 oz liquid serving.

(7)Greek yogurt must contain fewer than 16 gms of sugar per 5.3-6oz serving and must contain 

10% of daily value for calcium. Requirements for traditional or bulk must also meet requirements 

above.

(8) Offer egg whites or egg substitutes (reduced cholesterol) as an alternative to whole egg 

products based on customer demand.

(9) Use egg substitute in place of whole eggs in baked items when appropriate. 

(10) Offer Omega-3 Docosahexaenoic acid enhanced eggs when available and if subsistence 

funding is sufficient. 
MILK PRODUCTS 

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1. MILK, REDUCED FAT, PASTEURIZED, CHL (2%-2.9% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon Bag-in-Box (BIB) and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream 

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).

(d) Vitamin A needs to be minimum of 1200 mcg RAE (15% RDI) and Vitamin D needs 

to be minimum of 100 mcg (15% RDI) per 8oz., UHT Milk will have the same standards.

2. MILK, LOW-FAT, PASTEURIZED, CHL (0.5%-1.9% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream 

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors)

(d) Vitamin A needs to be minimum of 1200 mcg RAE (15% RDI) and Vitamin D needs 

to be minimum of 100 mcg (15% RDI) per 8oz., UHT Milk will have the same standards.

3. MILK, NON-FAT, PASTEURIZED, CHL (0%- 0.5% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).

(d) Vitamin A needs to be minimum of 1200 mcg RAE (15% RDI) and Vitamin D needs 

to be minimum of 100 mcg (15% RDI) per 8oz., UHT Milk will have the same standards. 
MILK PRODUCTS 

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4. MILK, REDUCED FAT, PASTEURIZED, FLAVORED, CHL (2%-2.9% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream 

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).

(d) Vitamin A needs to be minimum of 1200 mcg RAE (15% RDI) and Vitamin D needs 

to be minimum of 100 mcg (15% RDI) per 8oz., UHT Milk will have the same 

standards.

5. MILK, LOW-FAT, PASTEURIZED, FLAVORED, CHL (0.5%-1.9% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream 

(4) Miscellaneous Requirements:

(a) Needs to be homogenized

(b) Needs to be fortified in vitamin A and vitamin D

(c) Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors)

(d) Vitamin A needs to be minimum of 1200 mcg RAE (15% RDI) and Vitamin D needs 

to be minimum of 100 mcg (15% RDI) per 8oz., UHT Milk will have the same 

standards. 

6. MILK, NON-FAT, PASTEURIZED, FLAVORED, CHL (0%- 0.5% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).
MILK PRODUCTS 

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(d) Vitamin A needs to be minimum of 1200 (15% RDI) and Vitamin D needs to be 

minimum of 100 mcg (15% RDI) per 8oz., UHT Milk will have the same standards. 

7. MILK, CULTURED BUTTERMILK, REDUCED FAT, PAST, CHL (2% MILKFAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) May be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I, III (see Description: Groups, Types, and Flavors).

8. MILK, CULTURED BUTTERMILK, LOW-FAT, PASTEURIZED, CHL (1% MILKFAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) May be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

9. MILK, CULTURED BUTTERMILK, NON-FAT, PASTEURIZED, CHL (0-0.5% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3). Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4). Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) May be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

10. MILK, ACIDIFIED BUTTERMILK, REDUCED FAT, PAS. CHL (2% MILK FAT)

a. Grade Requirement: A
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b. Portion Size/Weight Range: 1 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) May be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

11. MILK, ACIDIFIED BUTTERMILK, LOW-FAT, PASTEURIZED, CHL (1% MILKFAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) May be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

12. MILK, ACIDIFIED BUTTERMILK, NON-FAT, PASTEURIZED, CHL (0-0.5% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) May be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

13. MILK, REDUCED FAT, PASTEURIZED, 100% LACT FREE, CHL (2%-2.9% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 
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standardized Milk and Cream.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

14. MILK, LOW-FAT, PASTEURIZED, 100% LACT FREE, CHL (0.5%-1.9% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream 

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

15. MILK, NON-FAT, PASTEURIZED, 100% LACT. FREE, CHL (0%- 0.5% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

16. MILK, REDUCED FAT, EVAPORATED, (2%-2.9% MILK FAT)

a. Grade Requirement: Use CID AA20072D.

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Needs to follow regulation CFR 131.130, Evaporated Milk (CDR, FDA, 2018).

(5) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: II (see Description: Groups, Types, and Flavors).
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17. MILK, LOW-FAT/ NON-FAT, EVAPORATED, (0%-1.9% MILK FAT)

a. Grade Requirement: Use CID AA20072D.

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Needs to follow regulation CFR 131.130, Evaporated Milk (CDR, FDA, 2018)

(5) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: II (see Description: Groups, Types, and Flavors).

18. MILK, PASTEURIZED, SWEETENED CONDENSED MILK, (0%- 0.5% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 1 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Needs to follow regulation CFR 131.120, Sweetened Condensed Milk (CDR, FDA, 2018)

(5) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) fortified with vitamin A and vitamin D is preferred.

(c) Acceptable milk groups: I, II (see Description: Groups, Types, and Flavors).

19. MILK, NON-FAT, DRY, INST (0.0%- 0.5% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 10/500gm- 1/50lb

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Needs to follow regulation CFR 131.125 and CFR 131.127, Nonfat Dry Milk and Nonfat Dry

Milk fortified with Vitamins A and D is preferred. (CDR, FDA, 2018).

(5) Miscellaneous Requirements:

(a) Shall be fortified in vitamin A and vitamin D.

(b) Acceptable milk groups: II (see Description: Groups, Types, and Flavors).

20. HALF AND HALF, PASTEURIZED, CHL 
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a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 1 Gallon BIB and Aseptic Pk, 1tbsp Individual Packs

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Consists of a mixture of milk and cream containing no less than 10.5 percent milkfat, but 

less than 18 percent milkfat.

(5) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) May be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).

21. LIGHT CREAM, PASTEURIZED, CHL 

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 1 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Contains between 18 percent and 30 percent milkfat. Light cream may also be called "coffee 

cream" or "table cream.”

(5) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) May be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).

22. LIGHT WHIPPING CREAM, PASTEURIZED, CHL 

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 1 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Contains 30-36 percent milkfat. Light whipping may also be called “whipping cream.”

(5) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) May be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).

23. HEAVY WHIPPING CREAM, PASTEURIZED, CHL 

a. Grade Requirement: A
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b. Portion Size/Weight Range: 1/2 PT- 1 Gallon BIB and aseptic PK

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Contains no less than 30 percent milkfat, but no less than 36 percent milkfat. Heavy 

whipping may also be called “heavy whipping cream.”

(5) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) May be fortified in vitamin A and vitamin D.

(c) Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

24. MILK, SOY, ALMOND, RICE, COCONUT, FLAV/ NOT FLAV, CHL (0%-1.9% FAT)

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB, APAP and UHT.

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Alternative Milks may be flavored: Chocolate, Vanilla, Strawberry, Banana or other (i.e. 

peach, Mango etc.).

(5) Chocolate flavoring shall be derived from cacao products meeting 21 CFR Part 163 –Cacao 

Products regulations. The flavoring products shall have a pleasingly sweet distinctive chocolate 

flavor free from objectionable flavors (CFR, FDA, 2018).

(6) Soymilk shall contain no less than 3.0% soy protein, no less than 1.0% soybean fat and no 

less than 7.0% total solids.

(7) UHT is just a common phrasing for Group III (APAP) milk in CID A-A20338.

(8) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A, vitamin D and Calcium..

(c) UHT will be needed for shelf stable.

(d) Acceptable milk groups: II (see Description: Groups, Types, and Flavors).

d. While cow’s milk and other dairy products have standards of identity, legal definitions of foods 

published by the USDA, milk alternatives do not currently have defined standards of identity. They do 

not meet the standards of identity for milk; consequently, using the term “milk” to label these beverages 

may be confusing. 

e. Milk alternatives, such as almond milk, soy milk, rice milk, and coconut milk, are milky white 

beverages made from plants, leading to their rise in popularity among vegans and vegetarians. Flavors 

vary, including plain, vanilla, banana, and chocolate. 

f. Nutrition of milk alternatives varies greatly within this category as well as when compared to milk. To 

discern the best option for oneself, customers should read Nutrition Facts labels and ingredients listed for 

milk alternative products . 
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g. A soymilk product may be labeled as “made from...” or “made with...” in relation to the primary soy 

protein source used in its manufacture as follows:

(1) If the soymilk is made from whole soybeans which have not been subjected to processing to 

separate the protein and fat components prior to manufacturing the soymilk, the following terms 

may be used as descriptors:

(a) made with whole soybeans

(b) made from whole soybeans

(2) If the soymilk is made from soybean protein and soybean oil ingredients, other than whole 

soybeans, the following terms may be used as descriptors:

(a) made from isolated soy proteins

(b) made with isolated soy proteins

(c) made with soy protein

(d) made from soy protein

(3) Other acceptable protein descriptors may be used in place of the terms “isolated soy 

proteins” or “soy protein” as is applicable. Examples are: soy protein concentrate, 

concentrated soy protein, or defatted soy flour.

(4) Soymilk products which have been modified in any way, including, but not limited to: 

(a) Additional flavorings or sweeteners; and (2) nutritional modifications; shall be 

labeled in compliance with the requirements of federal and state law applicable to food, 

the Federal Food, Drug, and Cosmetic Act, Title 21, United States Code, section 301 et 

seq., as:

(i) Fat may be removed or reduced if the finished product is labeled in 

accordance with FDA regulations for“ reduced fat,” “low fat,” or other modified 

fat products as noted in 21 C.F.R. §§ 101.13, 101.62.

(ii) May include solids other than soy protein and oil.
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1. INTRODUCTION

a. Sour cream is the product of combining lactic acid-producing bacteria and pasteurized cream with at 

least 18 percent milk fat. Sour cream has a titratable acidity of at least 0.5 percent, which is calculated as 

lactic acid. Sour cream may be called cultured sour cream except when nutritive sweeteners or bulky 

flavoring ingredients are added (International Dairy Foods Association, 2018). In the case of these 

additions, the weight of the milkfat must not be less than 18% of the remainder obtained by subtracting 

the weight of the added ingredients from the total weight of the product. CFR 131.160 (Code of Federal 

Regulations, 2017).

b. Optional ingredients:

(1) Safe and suitable ingredients that improve texture, prevent syneresis, or extend the shelf life 

of the product. 

(2) Sodium citrate in an amount no more than 0.1 percent may be added prior to culturing as a 

flavor precursor. 

(3) Rennet. 

(4) Safe and suitable nutritive sweeteners. 

(5) Salt. 

(6) Flavoring ingredients, with or without safe and suitable coloring, as follows: 

(a) Fruit and fruit juice (including concentrated fruit and fruit juice). 

(b) Safe and suitable natural and artificial food flavoring. 

(7) Milkfat content--"Fat--Official Final Action," section 16.172. 

(8) Titratable acidity--"Acidity--Official Final Action," section 16.023. 

(9) Nomenclature. The name of the food is “sour cream” or “cultured sour cream.” The full 

name of the food must appear on the main display panel of the label in uniform size, style, and 

color. A declaration must be included to indicate the presence of any optional ingredients 

or flavorings that characterize the product. The name of the food shall be preceded by the 

word “sweetened” if nutritive sweetener in an amount sufficient to characterize the food is 

added without addition of characterizing flavoring. 

(10) Label declaration. All ingredients used in the food must be declared on the label of the 

product. 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.160 

2. SOUR CREAM, PASTEURIZED, CHL (18% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1 Oz.-10 Lb. Container

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Needs to follow regulation CFR 131.160, SOUR Milk (CDR, FDA, 2018)

(5) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Should be fortified in vitamin A and vitamin D.

(c) Extended Shelf Life is acceptable.

(d) Ultra pasteurized and UHT is acceptable.

(e) Organic is acceptable.
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3. SOUR CREAM, WHOLE, PASTEURIZED, CHL (3%-3.5% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.160 SOUR CREAM Regulation for specific 

standardized.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Extended Shelf Life is acceptable.

(d) Ultra pasteurized and UHT is acceptable.

(e) Organic is acceptable.

(f) Flavoring is acceptable.

4. SOUR CREAM, REDUCED FAT, PASTEURIZED, CHL (2%-2.9% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.160, Regulation for specific standardized.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Extended Shelf Life is acceptable.

(d) Ultra pasteurized and UHT is acceptable..

(e) Organic is acceptable.

(f) Flavoring is acceptable.

5. SOUR CREAM, LOW-FAT, PASTEURIZED, CHL (0.5%-1.9% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.160, Regulation for specific standardized (Code of 

Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Extended Shelf Life is acceptable.

(d) Ultra pasteurized and UHT is acceptable.
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(e) Organic is acceptable.

(f) Flavoring is acceptable.

6. SOUR CREAM, NON-FAT, PASTEURIZED, CHL (0.0%-0.5% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.160, Regulation for specific standardized (Code of 

Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Extended Shelf Life is acceptable.

(d) Ultra pasteurized and UHT is acceptable.

(e) Organic is acceptable.

(f) Flavoring is acceptable.
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1. INTRODUCTION

a. Yogurt is produced via the culturing of a mixture of milk and cream products with lactic acid 

producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. This product contains at 

least 3.25 percent milkfat and 8.25 percent solids-not-fat. One or more of the other optional ingredients 

specified in paragraph (b) of this section may also be added. When one or more of the ingredients 

specified in paragraph (b) of this section are used, they shall be included in the culturing process. All 

ingredients used are safe and suitable. The food may be homogenized and shall be pasteurized or ultrapasteurized prior to the addition of the bacterial culture. Flavoring ingredients may be added after 

pasteurization or ultra-pasteurization. To extend the shelf life of the food, yogurt may be heat treated 

after culturing is completed, to destroy viable microorganisms (Code of Federal Regulations, 2017).

b. Vitamin addition (optional): 

(1) If added, vitamin A shall be present in such quantity that each 946 milliliters (quart) of the 

food contains not less than 2,000 International Units thereof, within limits of current good 

manufacturing practice. 

(2) If added, vitamin D shall be present in such quantity that each 946 milliliters (quart) of the 

food contains 400 International Units thereof, within limits of current good manufacturing 

practice. 

(3) Optional dairy ingredients. Cream, milk, partially skimmed milk, or skim milk, used alone or 

in combination. 

(4) Other optional ingredients. Concentrated skim milk, nonfat dry milk, buttermilk, whey, 

lactose, lactalbumins, lactoglobulins, or whey modified by partial or complete removal of lactose 

and/or minerals, to increase the nonfat solids content of the food: 

(a) Provided, That the ratio of protein to total nonfat solids of the food, and the protein 

efficiency ratio of all protein present shall not be decreased as a result of adding such 

ingredients. 

(b) Nutritive carbohydrate sweeteners. Sugar (sucrose), beet or cane; invert sugar (in 

paste or syrup form); brown sugar; refiner's syrup; molasses (other than blackstrap); high 

fructose corn syrup; fructose; fructose syrup; maltose; maltose syrup, dried maltose 

syrup; malt extract, dried malt extract; malt syrup, dried malt syrup; honey; maple sugar; 

or any of the sweeteners listed in this chapter, except table syrup. 

(5) Flavoring ingredients. 

(6) Color additives. 

(7) Stabilizers. 

(8) The term "homogenized" may appear on the label if the dairy ingredients used are 

homogenized. 

(9) Label declaration. All ingredients used in this food shall be declared on the product label 

(Code of Federal Regulations, 2017) (Code of Federal Regulations, 2017). 

(10) Greek Yogurt: Is a strained yogurt with ultra-thick texture from being strained three times 

(two times for regular yogurt), removing most of the liquid (called whey). This process also 

makes Greek yogurt higher in protein and lower in sugar than regular yogurt (Dairy Council of 

California, 2021).

2. YOGURT, WHOLE, PASTEURIZED, CHL (3%-3.5% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.
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(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation Code of Federal Regulations 131.210 Yogurt, Regulation for 

specific standardized Yogurt.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Extended Shelf Life is acceptable.

(d) Ultra pasteurized and UHT is acceptable.

(e) Organic is acceptable.

(f) Greek Variety is acceptable.

(g) Flavoring is acceptable.

(h) Must contain fewer than 30 g of sugar per 6 or 8 oz. serving and fewer than 20 g per 

4 oz. serving

3. YOGURT, REDUCED FAT, PASTEURIZED, CHL (2%-2.9% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized 

Yogurt.

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Extended Shelf Life is acceptable.

(d) Ultra pasteurized and UHT is acceptable.

(e) Organic is acceptable.

(f) Greek Variety is acceptable.

(g) Flavoring is acceptable.

(h) Must contain fewer than 30 g of sugar per 6 or 8 oz. serving and fewer than 20 g per 

4 oz. serving

4. YOGURT, LOW-FAT, PASTEURIZED, CHL (0.5%-1.9% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation Code of Federal Regulations CFR 131.210 Yogurt, Regulation for 

specific standardized Yogurt (Code of Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Extended Shelf Life is acceptable.

(d) Ultra pasteurized and UHT is acceptable.

(e) Organic is acceptable.
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(f) Greek Variety is acceptable.

(g) Flavoring is acceptable.

(h) Must contain fewer than 30 g of sugar per 6 or 8 oz. serving and fewer than 20 g per 

4 oz. serving

5. YOGURT, NON-FAT, PASTEURIZED, CHL (0.0%-0.5% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 1/2 Pt- 7 Gallon BIB and Aseptic Pk

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized 

Yogurt (Code of Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Extended Shelf Life is acceptable.

(d) Ultra pasteurized and UHT is acceptable.

(e) Organic is acceptable.

(f) Greek Variety is acceptable.

(g) Flavoring is acceptable.

(h) Must contain fewer than 30 g of sugar per 6 or 8 oz. serving and fewer than 20 g per 

4 oz. serving

6. YOGURT, WHOLE, PASTEURIZED, GREEK, CHL (3%-3.5% MILK FAT)

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 4 oz, 5.3 oz, 6 oz -ind sizes to bulk size. 

c. Packaging and Marking: 

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt

(3) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Sugar content shall be fewer than 16 grams for Greek yogurt per 5.3 to 6 ounce 

serving.

(c) Calcium must be minimum 10% DV per 5.3oz -6oz. 

(d) Extended Shelf Life is acceptable.

(e) Ultra pasteurized and UHT is acceptable.

(f) Organic is acceptable.

(g) Vitamin A and Vitamin D may be fortified.

7. YOGURT, REDUCED FAT, PASTEURIZED, GREEK, CHL (2%-2.9% MILK FAT)

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 4 oz, 5.3 oz, 6 oz -ind sizes to bulk size. 

c. Packaging and Marking: 

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.
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(2) Packing and marking shall be in accordance with Good Commercial Practice.

Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt

(3) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Sugar content shall be fewer than 16 grams for Greek yogurt per 5.3 to 6 ounce 

serving.

(c) Calcium must be minimum 10% DV per 5.3oz -6oz. 

(d) Extended Shelf Life is acceptable.

(e) Ultra pasteurized and UHT is acceptable.

(f) Organic is acceptable.

(g) Vitamin A and Vitamin D may be fortified.

8. YOGURT, LOW FAT, PASTEURIZED, GREEK, CHL (0.5%-1.9% MILK FAT)

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 4 oz, 5.3 oz, 6 oz -ind sizes to bulk size. 

c. Packaging and Marking: 

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt

(3) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Sugar content shall be fewer than 16 grams for Greek yogurt per 5.3 to 6 ounce 

serving.

(c) Calcium must be minimum 10% DV per 5.3oz -6oz. 

(d) Extended Shelf Life is acceptable.

(e) Ultra pasteurized and UHT is acceptable.

(f) Organic is acceptable.

(g) Vitamin A and Vitamin D may be fortified.

9. YOGURT, NON FAT, PASTEURIZED, GREEK, CHL (0.0%-0.5% MILK FAT)

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 4 oz, 5.3 oz, 6 oz -ind sizes to bulk size. 

c. Packaging and Marking: 

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt

(3) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Sugar content shall be fewer than 16 grams for Greek yogurt per 5.3 to 6 ounce 

serving.

(c) Calcium must be minimum 10% DV per 5.3oz -6oz. 

(d) Extended Shelf Life is acceptable.

(e) Ultra pasteurized and UHT is acceptable.

(f) Organic is acceptable.

(g) Vitamin A and Vitamin D may be fortified.
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1. INTRODUCTION

a. Cottage cheese is formed by the addition of a creaming mixture, also called dressing, to dry curd 

cottage cheese. This product contains at least 4% milkfat and no more than 80 percent moisture 

(International Dairy Foods Association, 2018) (CDR, FDA, 2018). Yet, the services will offer low fat or 

reduced fat choices when available and based on customer demand.

2. COTTAGE CHEESE, PASTEURIZED, CHL (.0%-4% MILK FAT)

a. Grade Requirement: A

b. Portion Size/Weight Range: 7 Oz. – 10 Lb. Container

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 131.218 Cottage Cheese, Regulation for specific 

standardized cottage cheese (Code of Federal Regulations, 2017)

(4) Miscellaneous Requirements:

(a) Needs to be homogenized.

(b) Needs to be fortified in vitamin A and vitamin D.

(c) Extended Shelf Life is acceptable.

(d) Ultra pasteurized and UHT is acceptable.

(e) Organic is acceptable.

(f) Greek Variety is acceptable.

(g) Flavoring is acceptable.
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1. INTRODUCTION

a. Cheddar Cheese is cheese made by the cheddaring process or by another procedure which produces a 

finished cheese having the same physical and chemical properties as the cheese produced by cheddar

process and is made from cow’s milk with or without the addition of coloring matter and with common 

salt, contains no more than 39 percent of moisture, and in the water-free substance, contains no less than 

50 percent of milkfat and conforms to the provisions of 21 CFR 133.113.

b. Colby Cheese is cheese made by the Colby process or by another procedure which produces a finished 

cheese having the same organoleptic, physical and chemical properties as the cheese produced by Colby

process. The cheese is made from cow’s milk with or without the addition of coloring matter and with 

common salt, contains no more than 40 percent of moisture, and in the water-free substance, contains no 

less than 50 percent of milkfat and conforms to the provisions of 21 CFR 133.118.

c. American style cheese confirms to the provisions of both 21 CFR 133.113 and CFR133.118.

d. Swiss and Emmentaler are interchangeable. Swiss cheese is cheese made by the Swiss process or by 

any other procedure which produces a finished cheese having the same physical and chemical properties 

as cheese produced by the Swiss process. It is prepared with milk and has holes, or eyes, developed 

throughout the cheese by microbiological activity. It contains no more than 41 percent of moisture, and 

its solids contain no less than 43 percent of milkfat. It is no less than 60 days old and conforms to the

provisions of 21 CFR 133.195. 

e. Monterey Jack is cheese made by the Monterey process or by another procedure which produces a 

finished cheese having the same organoleptic, physical and chemical properties as the cheese produced by 

Monterey process. The cheese is made from pasteurized cow’s milk with or without the addition of 

coloring matter and with common salt, contains no more than 44 percent of moisture, and in the waterfree substance, contains no less than 50 percent of milkfat and conforms to the provisions of 21 CFR 

PART 133.

f. While the Services’ preference is to purchase USDA AMS officially graded products, the use of USDA 

AMS grading services is not mandatory. Acceptable verbiage in this instance would include “Grade A” 

or “Fancy” for products meeting USDA Grade A characteristics and “Grade B” or “Choice” for 

products meeting USDA Grade B characteristics. Grade declarations such as “US Grade A” and “US 

Grade B” are reserved for USDA AMS officially graded products only.” The manufacturer will be 

required to produce a letter or product specification stating the product is grade equivalent to USDA AMS

2. CHEDDAR CHEESE, (MINIMUM 50% MILK FAT)

a. Grade Requirement: US Grade AA, US Grade A (US Grade B and Grade C not acceptable) (USDA, 

n.d.)

b. Portion Size/Weight Range: 1 Oz. – 44 Lb. Block 

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 133.113 Cheese, Regulation for specific standardized (Code 

of Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Organic is acceptable.
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(b) Flavorings and nuts are acceptable.

3. COLBY CHEESE, (MINIMUM 50% MILK FAT)

a. Grade Requirement: US Grade AA, US Grade A (US Grade B is not acceptable)

b. Portion Size/Weight Range: Individual packs through 10 lbs.

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 133.118 Cheese, Regulation for specific standardized (Code 

of Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Organic is acceptable.

(b) Flavorings and nuts are acceptable.

4. AMERICAN STYLE (PROCESSED) CHEESE

a. Grade Requirement: N/A

b. Portion Size/Weight Range: Individual packs through 10 lbs.

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation and CFR 113.118 Cheese, Regulation for specific 

standardized (Code of Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Organic is acceptable.

(b) Flavorings are acceptable.

(c) Reduced fat is acceptable.

(d) Sodium should not be greater than 460mg per oz.

(e) Protein shall be greater than 4.5g per oz.

5. SWISS CHEESE (EMMENTALER), (MINIMUM 43% MILK FAT)

a. Grade Requirement: US Grade A, US Grade B (US Grade C is not acceptable)

b. Portion Size/Weight Range: Individual packs through 10 lbs.

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation, CFR 133.195 Cheese, Regulation for specific standardized 

(Code of Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Organic is acceptable.

(b) Flavorings are acceptable.

6. MONTEREY (MONTEREY JACK), (MINIMUM 50% MILK FAT)

a. Grade Requirement: US Grade AA, Us Grade A (US Grade B is not acceptable)

b. Portion Size/Weight Range: 0.75 – 44 Lb. Block 
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c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 133.153 Cheese, Regulation for specific standardized (Code 

of Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Organic is acceptable.

(b) Flavorings are acceptable.

7. BLEU CHEESE, (50% MILK FAT)

a. Grade Requirement: CFR Title 21 Part 133.106 reference for evaluation of Bleu Cheese.

b. Portion Size/Weight Range: Individual packs through 10 lbs.

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Organic is acceptable.

(b) Flavorings are acceptable.

8. MOZZARELLA CHEESE, (50% MILK FAT)

a. Grade Requirement: USDA Specifications for Mozzarella Cheese or CID A-A 20248C

b. Portion Size/Weight Range: Individual packs through 10 lbs.

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 133.155 Cheese, Regulation for specific standardized (Code 

of Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Organic is acceptable.

(b) Flavorings are acceptable.

9. MUENSTER CHEESE, (50% MILK FAT)

a. Grade Requirement: N/A Needs to follow regulation CFR 133.160 Cheese

b. Portion Size/Weight Range: Individual packs through 10 lbs.

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 133.160 Cheese, Regulation for specific standardized (Code 

of Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Organic is acceptable.

(b) Flavorings are acceptable.
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10. GRATED CHEESE, PARMESAN OR PARMESAN/ROMANO 

a. Grade Requirement: N/A. Need to follow regulation CFR 133.146 Cheese

b. Portion Size/Weight Range: Individual packs through 10 lbs.

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 133.146 Cheese, Regulation for specific standardized (Code 

of Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Organic is acceptable.

(b) Flavorings are acceptable.

11. CREAM CHEESE

a. Grade Requirement: N/A Need to follow regulation CFR 133.133 Cheese

b. Portion Size/Weight Range: Individual packs through 10 lbs.

c. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation CFR 133.133 Cheese, Regulation for specific standardized (Code 

of Federal Regulations, 2017).

(4) Miscellaneous Requirements:

(a) Organic is acceptable.

(b) Flavorings are acceptable.
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1. FRUIT/VEG SMOOTHIE, NON-DAIRY BASE

a. Grade Requirement: A/B

b. Portion Size/ Serving: 8-16 oz.

c. Calories Per Serving: 35 calories per oz., with inclusion of plant-based protein powder (150 

kcal/serving), or 55 calories per oz. made with a nut butter, Meal replacement 16oz. and Non-meal 

replacement 8oz.

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2). Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Acceptable Ingredients: 

(a) Fruit and/or Vegetables, fresh, frozen, or canned in 100% juice.

(b) Non-dairy base such as: cow’s milk alternative (nut-milk beverages, soy milk, rice 

milk, 100% fruit juice, water, and/or non-dairy yogurt).

(c) Nutritional Add-ins such as: plant-based protein powder, nut butters, honey, seeds 

(excluding hemp).

(5) Must Not Include:

(a) Additional sweetening agents such as syrups, nectars.

(b) Sugar substitutes.

(c) Sugar alcohols.

2. FRUIT/VEG SMOOTHIE, DAIRY BASE

a. Grade Requirement: A/B

b. Serving: 8 -16 oz.

c. Calories Per Serving: 35 calories per oz., with inclusion of whey protein powder (120 kcal/serving), 55 

calories per oz. made with a nut butter, Meal replacement 16oz. and Non-meal replacement 8oz.

d. Packaging and Marking:

(1) Product shall be packaged in a manner which will protect it from deterioration during 

shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific 

standardized Milk and Cream.

(4) Acceptable Ingredients: 

(a) Fruit and/or Vegetables, fresh, frozen, or canned in 100% juice.

(b) Dairy base such as: nonfat skim milk, 1% milk, yogurt (plain or greek variety).

(c) Nutritional Add-ins such as: whey protein powder, nut butters, honey, seeds 

(excluding hemp).

(5) Must Not Include:

(a) Whole, 2%, or flavored/sweetened milks.

(b) Yogurts with added sugar.

(c) Additional sweetening agents such as syrups, nectars.

(d) Sugar substitutes.

(e) Sugar alcohols.
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1. INTRODUCTION

a. A shell egg is defined as the egg of a domesticated chicken (CFR 118.3, 2017). While eggs are 

considered one of the most nutritious foods, they are perishable like other animal proteins such as raw 

meat, poultry, and fish. To promote safety and to ensure the absence of Salmonella Enteritidis (SE), eggs 

must be safely handled, promptly refrigerated, and thoroughly cooked (USDA, 2016).

b. Egg products are eggs that are removed from their shells for processing at breaker plants, at which 

eggs are broken, filtered, mixed, stabilized, blended, pasteurized, cooled, frozen or dried, and packaged.

Breaker plants are inspected by the USDA. Basic egg products include whole eggs, whites, yolks, and 

various blends that are processed and pasteurized. These products may or may not contain non-egg 

ingredients. Liquid, frozen, and dried egg products are often used as ingredients in foods such as 

prepared mayonnaise and ice cream (USDA, 2011).

c. Egg products purchased must be pasteurized and bear the USDA inspection mark; tightly sealed in 

containers; show no signs of thawing if frozen; and kept at 40°F or below if refrigerated. Dried eggs must

not be caked or hardened (USDA, 2011).

d. Egg Inspection and Processing

(1) The Food Safety and Inspection Service (FSIS) inspects all egg products, with and without 

added ingredients, with the exception of those products exempted under the Act. Officially 

inspected egg products will bear the USDA inspection mark.

(2) The Department of Health and Human Services' FDA is responsible for the inspection of egg 

substitutes, imitation eggs, and similar products.

e. Egg Pasteurization

(1) All egg products distributed for consumption must be pasteurized. This means that they must 

be rapidly heated and held at a minimum required temperature for a specified time. This process 

destroys Salmonella, but it does not cook the eggs or affect their color, flavor, nutritional value, 

or use. 

(2) Dried egg whites are pasteurized by heating in the dried form.

(3) Exemptions from this law include freeze-dried products, imitation egg products, and egg 

substitutes (USDA, 2015).

2. SHELL EGG GRADES AND STANDARDS (USDA, N/A)

a. U.S. Consumer Grade AA (at origin) shall consist of eggs which are at least 87 percent AA quality.

The maximum tolerance of 13 percent which may be below AA quality may consist of A or B quality in 

any combination, except that within the tolerance for B quality no more than 1 percent may be B quality 

due to air cells over 3/8 inch, blood spots (aggregating no more than 1/8 inch in diameter), or serious yolk 

defects. No more than 5 percent (7 percent for Jumbo size) Checks are permitted and no more than 0.50 

percent Leakers, Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss 

may not exceed 0.30 percent. Other types of Loss are not permitted.

(1) U.S. Consumer Grade AA (destination) shall consist of eggs which are at least 72 percent AA 

quality. The remaining tolerance of 28 percent shall consist of at least 10 percent A quality and 
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the remainder shall be B quality, except that within the tolerance for B quality no more than 1 

percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating no more than 1/8 

inch in diameter), or serious yolk defects. No more than 7 percent (9 percent for Jumbo size) 

Checks are permitted and no more than 1 percent Leakers, Dirties, or Loss (due to meat or blood 

spots) in any combination, except that such Loss may not exceed 0.30 percent. Other types of 

Loss are not permitted.

(2) U.S. Consumer Grade A (at origin) shall consist of eggs which are at least 87 percent A 

quality or better. Within the maximum tolerance of 13 percent which may be below A quality, no 

more than 1 percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating no 

more than 1/8 inch in diameter), or serious yolk defects. No more than 5 percent (7 percent for 

Jumbo size) Checks are permitted and no more than 0.50 percent Leakers, Dirties, or Loss (due to 

meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. 

Other types of Loss are not permitted.

(3) U.S. Consumer Grade A (destination) shall consist of eggs which are at least 82 percent A 

quality or better. Within the maximum tolerance of 18 percent which may be below A quality, no 

more than 1 percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating no 

more than 1/8 inch in diameter), or serious yolk defects. No more than 7 percent (9 percent for 

Jumbo size) Checks are permitted and no more than 1 percent Leakers, Dirties, or Loss (due to 

meat or blood spots) in any combination, except that such Loss may not exceed 0.30 percent. 

Other types of Loss are not permitted.

(4) U.S. Consumer Grade B (at origin) shall consist of eggs which are at least 90 percent B 

quality or better, no more than 10 percent may be Checks and no more than 0.50 percent Leakers, 

Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not 

exceed 0.30 percent. Other types of Loss are not permitted.

(5) U.S. Consumer Grade B (destination) shall consist of eggs which are at least 90 percent B 

quality or better, no more than 10 percent may be Checks and no more than 1 percent Leakers, 

Dirties, or Loss (due to meat or blood spots) in any combination, except that such Loss may not 

exceed 0.30 percent. Other types of Loss are not permitted.

(6) Additional tolerances

(a) In lots of two or more cases:

(i) For Grade AA -- No individual case may exceed 10 percent less AA quality 

eggs than the minimum permitted for the lot average.

(ii) For Grade A -- No individual case may exceed 10 percent less A quality eggs 

than the minimum permitted for the lot average.

(iii) For Grade B -- No individual case may exceed 10 percent less B quality 

eggs than the minimum permitted for the lot average.

(b) For Grades AA, A, and B, no lot shall be rejected or downgraded due to the quality 

of a single egg except for Loss other than blood or meat spots.

b. Dried Eggs

(1) Dried eggs or dried whole eggs are prepared by drying liquid eggs that meet FDA regulations 

for liquid eggs (CFR 160.115); finished food is free of viable Salmonella microorganisms. Dried 

eggs may also be powdered. The following may be added as an optional anticaking agent: 

(a) Silicon dioxide, amount used no more than 1 percent.
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(b) Silicoaluminate, amount used less than 2 percent by weight of the finished food.

(2) The final food shall contain at least 95 percent by weight total egg solids. 

(3) Dried egg products using either of the optional anticaking agents specified above must 

include one of the following statements on the label: "No more than 1 percent silicon dioxide 

added as an anticaking agent" or "Less than 2 percent sodium silicoaluminate added as an 

anticaking agent,” whichever is applicable.

(4) Glucose content of liquid eggs may be reduced before drying using one of the following 

optional methods: 

(a) Enzyme procedure

(b) Yeast procedure 

(5) Dried egg products with reduced glucose content must be labeled with the statement 

“Glucose removed for stability” or “Stabilized, glucose removed.” (FDA, n/a) (CFR 160.105, 

2017).

c. Frozen Eggs

Frozen eggs, frozen whole eggs, or frozen mixed eggs is the food prepared by freezing liquid eggs that 

meet FDA regulations (CFR 160.115). Finished food is free of viable Salmonella microorganisms. 

Optional ingredients monosodium phosphate or monopotassium phosphate may be added either directly 

or in a water carrier, but the amount added must not exceed 50 percent of the weight of the frozen eggs. If 

a water carrier is used, it shall contain no less than 50 percent by weight of either the monosodium 

phosphate or monopotassium phosphate. 

Frozen egg products using either of the aforementioned ingredients must include one of the following 

statements on the label: “Monosodium phosphate (or monopotassium phosphate) added to preserve 

color,” or, if a water carrier is used, “Monosodium phosphate (or monopotassium phosphate), with ___ 

percent water as a carrier, added to preserve color.” The blank should be filled in to show the percent by 

weight of water used in proportion to the weight of the finished food (FDA, CFR, n/a) (CFR 160.110).

d. Liquid Eggs

(1) Liquid eggs, mixed eggs, liquid whole eggs, or mixed whole eggs are eggs of the domestic 

hen broken from the shells and with yolks and white in their natural proportion as so broken. 

They may be mixed, or mixed and strained, and they are pasteurized or otherwise treated to 

destroy all viable Salmonella microorganisms (CFR, FDA) (CFR 160.115). 

(2) All ingredients used in the food shall be declared on the label as required by the Code of 

Federal Regulations.

e. Egg Whites

(1) Egg whites, liquid egg whites, or liquid egg albumen is the food obtained from eggs of the 

domestic hen, broken from the shells and separated from yolks. The food may be mixed, or 

mixed and strained. To destroy all viable Salmonella microorganisms, the food is pasteurized or 

otherwise treated. Safe and suitable substances that aid in protecting or restoring the whipping 

properties of liquid egg whites may be added. A safe and suitable substance is one that performs 

a useful function as a whipping aid or in the pasteurization or other treatment to render liquid egg 

whites free of Salmonella microorganisms. If such substances are food additives, they must 

conform to regulations established by the FDA.
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(2) Ingredients used as whipping aids must be labeled on the product panel clearly and with such 

prominence to render such names likely to be understood by ordinary individuals. 

(3) All ingredients used in the food shall be declared on the label as required by the Code of 

Federal Regulations (CFR, FDA) (CFR 160.140). 

f. Dried Egg Whites

(1) The food fried egg whites, egg white solids, dried egg albumen, or egg albumen solids is 

prepared by drying liquid egg whites conforming to CFR 160.140. Drying shall be done with 

such precautions that the finished food is free of viable Salmonella microorganisms. Dried egg 

whites may be powdered. 

(2) Prior to drying, the lysozyme and avidin contents may be reduced, in which case CFR 173.25 

must be used to regulate cation exchange resins. Dried egg white products undergoing this 

process must not be nutritionally inferior and must be considered nutritionally equivalent to 

untreated egg whites. If the lysozyme and avid in content is reduced, the product name shall be 

immediately preceded or followed by the statement “lysozyme and avid in reduced.” This 

statement may be omitted from any declaration of ingredients when used in a fabricated food. 

(3) Also prior to drying, the glucose contend of the liquid egg whites is reduced by adjusting the 

pH, where necessary, with food-grade acid and by following one of the optional procedures 

below: 

(a) Enzyme procedure: A glucose-oxidase-catalase preparation and hydrogen peroxide 

solution are added to liquid egg whites. 

(b) Controlled fermentation procedures;

(i) Yeast procedure: Food-grade baker’s yeast is added to the liquid egg whites 

and controlled fermentation is maintained. 

(ii) Bacterial procedure: The liquid egg whites are subjected to the action of a 

culture of glucose-fermenting bacteria generally recognized as safe by the FDA. 

(4) When dried egg products are prepared from liquid eggs containing any optional ingredients 

such as whipping aids, the common names for such ingredients must be listed on the label. All 

ingredients used in the food must be declared on the label as required by the Code of Federal 

Regulations (CFR, FDA) (CFR 160.45). 

g. Egg Yolks

(1) Egg yolks, liquid egg yolks, yolks, or liquid yolks are yolks of eggs of the domestic hen so 

separated from the whites thereof as to contain at least 43 percent total egg solids. They may be 

mixed, or mixed and strained. Egg yolk products are pasteurized or otherwise treated to destroy 

all viable Salmonella microorganisms. 

(2) All ingredients used in the food shall be declared on the label as required by the Code of 

Federal Regulations (CFR, FDA, n/a) (CFR 160.180). 

h. Dried Egg Yolks

(1) Dried egg yolks or dried yolks is the food prepared by drying egg yolks that conform to CFR 

160.180. Finished food is free of viable Salmonella microorganisms. Prior to drying, the glucose 
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content of the liquid eggs may be reduced by one of the optional procedures below: 

(a) Enzyme procedure: A glucose-oxidase-catalase preparation and hydrogen peroxide 

solution are added to the liquid egg yolks. 

(b) Yeast procedure: The pH of the liquid egg yolks is adjusted to the range of 6.0 to 7.0, 

if necessary, by the addition of dilute, chemically pure hydrochloric acid, and controlled 

fermentation is maintained by adding food-grade baker’s yeast. 

(2) If the glucose content was reduced, the product name must be followed immediately by the 

statement "Glucose removed for stability" or "Stabilized, glucose removed".

(3) Optional anticaking ingredients, either silicon dioxide or sodium silicoaluminate, may be 

used. Silicon dioxide amount used must not exceed 1 percent and sodium silicoaluminate amount 

used must not exceed 2 percent by weight of the finished food. Finished food must contain at 

least 95 percent by weight total egg solids. 

(4). If either optional anticaking ingredients are used, the product label must declare one of the 

following applicable statements: "No more than 1 percent silicon dioxide added as an anticaking 

agent" or "Less than 2 percent sodium silicoaluminate added as an anticaking agent.”

(5) All ingredients used in the food must be declared on the label as required by the Code of 

Federal Regulations (CFR, FDA) (CFR 160.185). 

i. Frozen Egg Yolks

(1) Frozen egg yolks or frozen yolks is the food prepared by freezing egg yolks that conform to 

CFR 160.180, with such precautions that the finished food is free of viable Salmonella 

microorganisms. 

(2) All ingredients used in the food must be declared on the label as required by the applicable 

sections of the Code of Federal Regulations (CFR, FDA, n/a) (CFR 160.190). 

j. Labels on Egg Products

(1) In addition to nutrition information on consumer packages, other labeling information is also 

required for egg products. All egg products must be labeled with:

(a) the common or usual name of the egg product. If the egg product is comprised of two 

or more ingredients, the ingredients are listed in descending order of predominance;

(b) the name and address of the packer or distributor;

(c) the date of pack which may be shown as a lot number or production code number;

(d) the net contents;

(e) the official USDA inspection mark and establishment number.

(USDA, 2000) https://www.ams.usda.gov/sites/default/files/media/Shell_Egg_Standard%5B1%5D.pdf 

k. Egg Enriched with Omega-3 Fatty Acids 

(1) Egg yolks are sources of docosahexaenoic acid (DHA). A standard egg contains 

approximately 18mg of DHA. Hens’ diets can be enhanced to include increased omega-3 fatty 

acids in order to produce eggs with higher omega-3 fatty acid content than standard eggs. If eggs 

are fortified with DHA they should contain no less than 20 mg of DHA per egg. USDA and/or 

FDA do not have any regulation on the fortification of DHA in eggs.
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3. EGGS, SHELL, PASTEURIZED, LARGE

a. Grade Requirement: A/AA

b. Portion Size/Weight Range: 30 Dozen or 15 dozen Carton to a Case, 360/180 Eggs or smaller 

quantities in denominations of 12.

c. Packaging and Marking:

(1) Packaged in a manner which will protect it from deterioration during shipment and storage 

and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation 21 CFR 118.3 

(4) Miscellaneous Requirements:

(a) Shell eggs must be stored and transported at a temperature of 7.2 °C (45 °F) or less.

(b) Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable.

(c) USDA grade marked as free range or cage-free is acceptable.

(d) USDA Organic is acceptable.

4. EGGS, SHELL, PASTEURIZED, MEDIUM

a. Grade Requirement: A/AA

b. Portion Size/Weight Range: 30 Dozen or 15 dozen Carton to a Case, 360/180 Eggs

c. Packaging and Marking:

(1) Packaged in a manner which will protect it from deterioration during shipment and storage 

and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation 21 CFR 118.3.

(4) Miscellaneous Requirements:

(a) Shell eggs must be stored and transported at a temperature of 7.2 °C (45 °F) or less.

(b) Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable.

(c) USDA grade marked as free range or cage-free is acceptable.

(d) USDA Organic is acceptable.

5. EGGS, SHELL, PASTEURIZED, SMALL

a. Grade Requirement: A/AA

b. Portion Size/Weight Range: 30 Dozen or 15 Dozen Carton To A Case, 360/180 Eggs

c. Packaging and Marking:

(1) Packaged in a manner which will protect it from deterioration during shipment and storage 

and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation 21 CFR 118.3 

(4) Miscellaneous Requirements:

(a) Shell eggs must be stored and transported at a temperature of 7.2 °C (45 °F) or less.

(b) Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable.

(c) USDA grade marked as free range or cage-free is acceptable.

(d) USDA Organic is acceptable.

6. EGGS, DRIED (DEHYDRATED)

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 1.75 Lb. Container
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c. Packaging and Marking:

(1) Packaged in a manner which will protect it from deterioration during shipment and storage 

and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation 21 CFR 160.105 (or 160.105 for dried egg whites)

(4) Miscellaneous Requirements:

(a) Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable.

(b) USDA Organic is acceptable.

7. EGGS, FROZEN, WHOLE OR DICED, FULLY COOK, PEELED OR UNPEELED

a. Grade Requirement: From shell eggs USDA Grade A or better

b. Portion Size/Weight Range: Preferred eggs size to be larger or higher. All pack sizes are acceptable.

c. Packaging and Marking:

(1) USDA Federal Purchase Specification For Refrigerated, Fully Cooked Peeled Hard Cooked 

Eggs (Effective March 2021) US Standards, Grades And Weight Class For Shell Eggs (July 

2020).

 (2)Packaged in a manner which will protect it from deterioration during shipment and storage 

and permit removal of individual portions without damage.

(3) Packing and marking shall be in accordance with Good Commercial Practice.

(4) Needs to follow regulation 21 CFR 160.110.

(5) Miscellaneous Requirements:

(a) Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable.

(b) USDA grade marked as free range or cage-free is acceptable.

(c) USDA Organic is acceptable.

8. EGGS, LIQUID, PASTEURIZED

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 20 Lb. Bag-In-A-Box, 40 Lb. Bag-In-A-Box

c. Packaging and Marking:

(1) Packaged in a manner which will protect it from deterioration during shipment and storage 

and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation 21 CFR 160.115.

(4) Miscellaneous Requirements:

(a) Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable.

(b) USDA grade marked as free range or cage-free is acceptable.

(c) USDA Organic is acceptable.

9. EGGS, WHITES, PASTEURIZED

a. Grade Requirement: N/A

b. Portion Size/Weight Range: 2 Lb. Container 

c. Packaging and Marking:

(1) Packaged in a manner which will protect it from deterioration during shipment and storage 

and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Needs to follow regulation 21 CFR 160.140.

(4). Miscellaneous Requirements:

(a) Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable.
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(b) USDA grade marked as free range or cage-free is acceptable.

(c) USDA Organic is acceptable.
FEDERAL SUPPLY CLASS 8915 –

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1. INTRODUCTION

a. All processed fruit, juice, and vegetables must meet the established US Standards for Grades for 

Processed Fruits and Vegetables, where applicable. Unless an item specification in this Guide 

specifically identifies Grade B or not applicable (N/A), all processed fruit, juice, and vegetable products 

will meet Grade A requirements to qualify for inclusion on Service catalogs. Grade B will be accepted in 

lieu of Grade A when USDA and DLA Troop Support research supports that Grade A is consistently 

unavailable in quantity, is not available domestically, or is cost prohibitive from commercial industry. 

Grades less than Grade B will not be purchased. Note: At this time, there may be some DLA Troop 

Support item descriptions that state “G A/B”. As catalogs are updated, all references which combine 

requirements for US Grade A or B will be removed.

b. While the Marine Corps preference is to purchase USDA AMS officially graded products, the use of 

USDA AMS grading services is not mandatory. However, in order to assure that the product in the case 

meets the desired grade, the Principle Display Panel and/or case label must state the product’s grade. 

Acceptable verbiage in this instance would include “Grade A” or “Fancy” for products meeting USDA 

Grade A characteristics and “Grade B” or “Choice” for products meeting USDA Grade B characteristics. 

Grade declarations such as “US Grade A” and “US Grade B” are reserved for USDA AMS officially 

graded products only.

c. Packaging options for fruit, juice, and vegetable products include jars (glass or plastic), bottles, 

cartons, cans, plastic bags, or containers, etc. For clarification purposes, when an item specification 

references a United States Standard for Grade of Canned “X”, allowable packaging types include any 

hermetically sealed lead container.

(1) Fruit:

(a) The minimum portion size for individual serving packages of shelf stable processed 

fruits is no less than 4 oz. each.

(b) Unless specified, the liquid media for all shelf stable processed fruit products shall be 

no higher than Light syrup or Lightly sweetened fruit juice(s) and water; or Lightly 

sweetened fruit juice(s).

(2) Juices:

(a) Any product purporting to be juice, must contain 100% juice (whether single or 

multiple juice varieties, e.g. juice blends), or a concentrate, when reconstituted, that 

yields a 100% juice end item. Products that contain less than 100% juice are not 

considered juice (i.e., juice drink, beverage base, etc.) and will not be cataloged under 

FSC 8915.

(3) Vegetables:

(a) The Services’ preference is for canned or frozen vegetables products with no salt 

added. However, if no salt added products are unavailable, canned or frozen vegetables 

products containing fewer than 230 milligrams of sodium per 3/4 cup serving size for 

vegetables or 1/2 cup serving size for legumes are authorized.
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1. APPLES, SLICED, CANNED

a. Reference Name: United States Standards Grades

b. Grade Requirement: U.S. Grade C or U.S. Standard

c. Portion Size/Weight Range: All size cans and packages, 4 oz. or larger, are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product is to be peeled and sliced.

(c) Product shall meet the recommended minimum drained weight identified in the 

Grade Standard.

2. APPLES, CHIPPED, DICED, OR PIECES, CANNED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages, 4 oz. or larger, are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

3. APPLES, RINGS, SPICED, CANNED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages, 4 oz. or larger, are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

4. APPLESAUCE, SHELF STABLE (CANNED, VACUUM POUCH, OR INDIVIDUAL CUPS)

a. Reference Name: United States Standards for Grades of Canned Applesauce

b. Grade Requirement: US Grade A or U.S. No. 1, U.S. No 2

c. Portion Size/Weight Range: All size cans and packages, 4 oz. or larger, are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) This product is to have natural color and natural flavor.

(c) This product may be sweetened or unsweetened.

(d) This product is to be regular (or comminuted) style (e.g. canned applesauce in which 

the apple ingredient has been comminuted into granular particles).

5. APPLESAUCE (FLAVORED), SHELF STABLE (VACUUM POUCH OR INDIVIDUAL

 SERVING PACKAGES)

a. Reference Name: N/A
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b. Grade Requirement: N/A

c. Portion Size/Weight Range: Minimum 4 oz. individual serving packages or pouches

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Flavors such as mixed berry, strawberry, etc. are permitted.

6. APRICOTS, DRIED

a. Reference Name: United States Standards for Grades of Dried Apricots

b. Grade Requirement: US Grade A or U.S. No. 1, U.S. No 2

c. Portion Size/Weight Range: Individual serving size packages

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

7. APRICOTS, HALVES, CANNED

a. Reference Name: United States Standards for Grades of Canned Apricots and Canned Solid-Pack 

Apricots

b. Grade Requirement: US Grade A or Grade B when Grade A is not available or U.S. No. 1, U.S. No 2

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product may be peeled or unpeeled.

(c) Permissible liquid media may be no heavier than light syrup.

(d) Product shall meet the recommended minimum drained weight identified in the 

Grade Standard.

8. BANANA CHIPS, DEHYDRATED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

9. BANANAS, SLICED, FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.
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(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

10. BLACKBERRIES, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Berries

b. Grade Requirement: US Grade A or US Fancy

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

11. BLUEBERRIES, DEHYDRATED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

12. BLUEBERRIES, WILD OR CULTIVATED, CANNED

a. Reference Name: United States Standards for Grades of Canned Blueberries

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) The liquid packing media shall be water.

(c) Product shall meet the recommended minimum drained weight identified in the 

Grade Standard.

13. BLUEBERRIES, WILD OR CULTIVATED, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Blueberries

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

14. BOYSENBERRIES, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Berries

b. Grade Requirement: US Grade A
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c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

15. CHERRIES, RED TART, PITTED, CANNED

a. Reference Name: United States Standards for Grades of Canned Red Tart Pitted Cherries

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All can sizes are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible liquid media may be no heavier than light syrup.

(b) Product shall meet the recommended minimum drained weight identified in the 

Grade Standard.

16. CHERRIES, RED TART, PITTED, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Red Tart Pitted Cherries

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

17. CHERRIES, SWEET, CANNED

a. Reference Name: United States Standards for Grades of Canned Sweet Cherries

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All can sizes are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Type - Light or dark varieties are permissible.

(b) Style - Product is to be pitted.

(c) Permissible liquid media may be no heavier than light syrup.

(d) Product shall meet the recommended minimum drained weight identified in the 

Grade Standard.

18. CHERRIES, SWEET, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Sweet Cherries

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.
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(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Type - Light or dark varieties are permissible.

(b) Style – Product is to be pitted.

19. CHERRIES, MARASCHINO, WHOLE OR HALVES, SHELF STABLE

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All container sizes are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product is to be pitted.

(b) Product may be with or without stems.

20. CRANBERRIES, DRIED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

21. CRANBERRIES, WHOLE, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Cranberries

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

22. CRANBERRY SAUCE, WHOLE OR JELLIED, CANNED

a. Reference Name: United States Standards for Grades of Canned Cranberry Sauce

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements: 

(a) Product shall be processed in accordance with Good Manufacturing Practices.

23. DATES, WHOLE, PITTED

a. Reference Name: N/A

b. Grade Requirement: N/A
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c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

24. FRUIT COCKTAIL, CANNED

a. Reference Name: United States Standards for Grades of Canned Fruit Cocktail

b. Grade Requirement: US Grade B

c. Portion Size/Weight Range: All size cans and packages are permissible 

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible liquid media may be no heavier than light syrup.

(b) Product shall meet the recommended minimum drained weight identified in the 

Grade Standard.

25. FRUIT MIX, FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Formulations with melons are not permissible.

(b) If formulations contain grapes, they shall be of the seedless variety.

26. FRUIT MIX, SHELF STABLE

a. Reference Name: United States Standards for Grades of Canned Fruits for Salad

b. Grade Requirement: US Grade A or US Grade B when US Grade A is not available

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible liquid media may be no heavier than light syrup.

(b) Product shall consist of apricots, yellow clingstone peaches, pears, pineapple, 

cherries, and/or grapes in the forms (or styles), and proportions as specified in the 

applicable grade standard.

(c) The liquid packing media shall be natural juice or light syrup.

(d) Product shall meet the recommended minimum drained weight identified in the 

Grade Standard.

27. FRUIT, EXTENDED SHELF LIFE, CHILL

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages are permissible
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d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product must have a minimum 14 days shelf life.

(b) Product may be in a water, sugar, and citric acid solution or other packing media.

28. MANGO, CHUNKS/CUBES, FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

29. MANGO, PUREE, FROZEN OR SHELF STABLE

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All package sizes are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

30. ORANGES, MANDARIN, WHOLE SEGMENTS, CANNED

a. Reference Name: Commercial Item Description, Mandarin Oranges, Cid A-A-20119d

b. Grade Requirement: N/A

c. Portion Size/Weight Range: #10 can & individual cups

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible liquid media may be no heavier than light syrup.

(b) The drained weight shall be no less than 56 percent of the liquid capacity of the can.

(c) The container shall be filled with no less than 90 percent (minus any necessary head 

space according to good manufacturing practices) of the liquid capacity of the container.

(d) Note: In accordance with FAR 25.104, this item has been determined to be nonavailable domestically; therefore, this item DOES NOT have to comply with the Berry 

Amendment (i.e. Product of US).

31. PEACHES, CLINGSTONE, CANNED

a. Reference Name: United States Standards for Grades of Canned Clingstone Peaches

b. Grade Requirement: US Grade B

c. Portion Size/Weight Range: #10 can (halves, sliced, or diced) or individual cups (diced ONLY)

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Packing and marking shall be in accordance with Good Commercial Practice.
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(3) Miscellaneous Requirements:

(a) Permissible liquid media may be no heavier than light syrup.

(b) The drained weight shall meet or exceed the minimum drained weight specified in 

the grade standard.

32. PEACHES, FREESTONE, CANNED

a. Reference Name: United States Standards for Grades of Canned Freestone Peaches

b. Grade Requirement: US Grade B

c. Portion Size/Weight Range: #10 can (halves, sliced, or diced) or individual cups (diced ONLY)

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible liquid media may be no heavier than light syrup.

(b) The drained weight shall meet or exceed the minimum drained weight specified in 

the grade standard.

33. PEACHES, CHUNKS/CUBES, FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

34. PEACH, PUREE, FROZEN OR SHELF STABLE

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All package sizes are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

35. PEARS, CANNED

a. Reference Name: United States Standards for Grades of Canned Pears

b. Grade Requirement: US Grade B

c. Portion Size/Weight Range: #10 can (halves, sliced, or diced) or individual cups (diced ONLY)

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible liquid media may be no heavier than light syrup.

(b) The drained weight shall meet or exceed the minimum drained weight specified in 

the grade standard.
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36. PINEAPPLE, CANNED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: #10 can (sliced, chunks, cubed, tidbits, or crushed) 

d. Packaging and Marking:

(1). Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible liquid media may be no heavier than light syrup.

(b) Product shall exhibit good character in that all units are of practically uniform 

ripeness, are reasonably firm with fruitlets appearing as a compact structure, are 

reasonably free from porosity and there is no more than 11 g (0.4 oz.) of core material 

contained in one pound (lb) of drained fruit.

(c) Product shall exhibit good color in that the color of the canned pineapple units or 

mass is bright and is characteristic of properly ripened and properly processed pineapple 

of similar varieties; and that there may be slight variations in shades of such characteristic 

color in the units within each unit or within the mass, and that white radiating streaks 

may be present, provided that such variations do not materially affect the appearance or 

edibility of the product. 

(d) Product shall be practically free from any defects such as blemishes, poor trim, or 

black specks.

(e) Product shall possess good flavor and odor that is normal for canned pineapple and is 

free from objectionable flavors and odors of any kind.

(f) Except for crushed style, all product shall be practically uniform in size and shape.

(g) Note: In accordance with FAR 25.104, this item has been determined to be nonavailable domestically; therefore, this item DOES NOT have to comply with the Berry 

Amendment (i.e. Product of US).

37. PINEAPPLE, CHUNKS, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Pineapple

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

38. RAISINS, SEEDLESS OR GOLDEN SEEDLESS, SHELF STABLE

a. Reference Name: United States Standards for Grades of Processed Raisins

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: all sizes permissible (packages, cans, etc.)

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

39. RASPBERRIES, RED OR BLACK, FROZEN
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a. Reference Name: United States Standards for Grades of Frozen Raspberries

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: Up to 5 Lb. packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

40. STRAWBERRIES, WHOLE OR SLICED, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Strawberries

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All package sizes are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product shall not contain added sugar.
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1. JUICE BLENDS, CANNED/SHELF STABLE, CHILL, OR FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Must be 100% Juice.

2. JUICE, APPLE, NOT FROM CONCENTRATE, CANNED/SHELF STABLE

a. Reference Name: United States Standards for Grades of Canned Apple Juice

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Must be 100% Juice.

3. JUICE, APPLE, FROM CONCENTRATE, CANNED/SHELF STABLE

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Must be 100% Juice.

4. JUICE, APPLE, CONCENTRATED, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Concentrated Apple Juice

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Must be 100% Juice.

5. JUICE, GRAPE, NOT FROM CONCENTRATE, CANNED/SHELF STABLE

a. Reference Name: United States Standards for Grades of Canned Grape Juice

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 
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(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Must be 100% Juice.

6. JUICE, GRAPE, FROM CONCENTRATE, CANNED/SHELF STABLE

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Must be 100% Juice.

7. JUICE, GRAPE, CONCENTRATED, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Concentrated Sweetened Grape Juice

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Must be 100% Juice.

8. JUICE, GRAPEFRUIT, CANNED/SHELF STABLE OR FROZEN

a. Reference Name: United States Standards for Grades of Grapefruit Juice

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product may not be: from concentrate, or concentrated.

(c) Must be 100% juice.

9. JUICE, LEMON, CANNED/SHELF STABLE

a. Reference Name: United States Standards for Grades of Canned Lemon Juice

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) This product is undiluted, concentrated, and unfermented.

(c) Must be 100% Juice.
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10. JUICE, LEMON, RECONSTITUTED, SHELF STABLE

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Must be 100% Juice

11. JUICE, LIME, SHELF STABLE, CHILL, OR FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product may not be: from concentrate, or concentrated.

(c) Must be 100% juice.

12. JUICE, MANGO, SHELF STABLE

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Product may not be: from concentrate, or concentrated.

(c) Must be 100% juice.

13. JUICE, ORANGE, CANNED/SHELF STABLE, CHILL, OR FROZEN

a. Reference Name: United States Standards for Grades of Orange Juice

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product is preferred to be fortified to meet the following nutrient levels at the 

minimum: 390 mg of calcium per (30% RDI) and 5mcg of Vitamin D (25% RDI) per 8 ounce serving.

(b) Product may be: fresh squeezed, from concentrate, or concentrated.

(c) Must be 100% Juice.

14. JUICE, PINEAPPLE, CANNED/SHELF STABLE

a. Reference Name: N/A

b. Grade Requirement: N/A
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c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product may be sweetened or unsweetened.

(b) Product may not be: from concentrate.

(c) Note: In accordance with FAR 25.104, this item has been determined to be nonavailable domestically; therefore, this item DOES NOT have to comply with the Berry 

Amendment (i.e. Product of US).

(d) Must be 100% juice.

15. JUICE, TOMATO, CANNED/SHELF STABLE

a. Reference Name: United States Standards for Grades of Tomato Juice

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product may not be: from concentrate.

(b) Product shall not exceed 230 mg sodium per serving.

(c) Must be 100% juice.

(d) May be with or without seasoning.

16. JUICE, VEG, CANNED/SHELF STABLE

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product may not be: from concentrate.

(b) Product shall not exceed 230 mg sodium per serving.

(c) Must be 100% juice.

17. NECTAR, CANNED/SHELF STABLE OR FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) All flavor varieties are permissible.

(b) Must be 100% juice.
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1. ASPARAGUS, CUTS AND TIPS, CANNED

a. Reference Name: United States Standards for Grades of Canned Asparagus

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: #10 can only

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product style shall be all Green.

2. ASPARAGUS, CUTS AND TIPS, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Asparagus

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product style shall be all Green.

3. BAMBOO SHOOTS, SLICED, CANNED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Note: In accordance with FAR 25.104, this item has been determined to be nonavailable domestically; therefore, this item DOES NOT have to comply with the Berry 

Amendment (i.e. Product of US).

4. BEAN SPROUTS, CANNED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

5. BEANS, BAKED, CANNED

a. Reference Name: United States Standards for Grades of Canned Baked Beans

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Permissible styles include either in brown sugar, molasses, or New England sauce or 
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in tomato sauce.

(b) Permissible bean types include white beans, red kidney beans, yellow eye beans 

(including soldier beans), or beans of other colors or types suitable for baking (except 

soybeans).

6. BEANS, BAKED, WITH PORK, CANNED

a. Reference Name: United States Standards for Grades of Canned Pork and Beans

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Item shall be produced with a packing medium or sauce consisting of water, tomato 

products, and any other safe and suitable ingredients permissible under the provisions of 

the Federal Food, Drug, and Cosmetic Act.

(b) Permissible bean types include pea beans (known also as Navy beans), small white 

beans, flat small white beans, great northern beans, or other types of white beans (except 

white lima beans).

7. BEANS, BLACK, CANNED

a. See Beans, Dried, Canned

8. BEANS, DRIED, CANNED

a. Reference Name: United States Standards for Grades of Canned Dried Beans

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Permissible bean types include white beans, lima beans, red beans, pinto beans, pink 

beans, garbanzos/chick-peas, black beans, yellow eye beans, black-eye peas/field peas 

(Southern peas), mixed beans (two or more varietal types of beans in any proportions), or 

beans of other colors or types (except soybeans, sweet peas, and early peas).

(b) Permissible styles include either in tomato sauce, in sweetened sauce, or in brine.

9. BEANS, GARBANZO (CHICK-PEAS), CANNED 

a. See Beans, Dried, Canned

10. BEANS, GREEN OR WAX, CANNED

a. Reference Name: United States Standards for Grades of Canned Green Beans and Canned Wax Beans

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Permissible types include Round type -- Green Beans, Round type -- Wax Beans, or 
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Romano or Italian type.

(b) Permissible styles include whole, cut, or French style.

11. BEANS, GREEN OR WAX, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Green Beans and Frozen Wax Beans

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Permissible types include Round type or Romano/Italian type.

(b) Permissible styles include whole, cut, or French style.

12. BEANS, KIDNEY, CANNED

a. See Beans, Dried, Canned

13. BEANS, LIMA, CANNED

a. Reference Name: United States Standards for Grades of Canned Lima Beans

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Permissible types include Thin-seeded, such as Henderson, Bush and Thorogreen 

varieties, Thick-seeded Baby Potato, such as Baby Potato, Baby Ford hook, and 

Evergreen varieties, or Thick-seeded, such as Ford hook variety.

14. BEANS, LIMA, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Lima Beans

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Permissible types include Thin-seeded, such as Henderson, Bush and Thorogreen 

varieties, Thick-seeded Baby Potato, such as Baby Potato, Baby Ford hook, and 

Evergreen varieties, or Thick-seeded, such as Ford hook variety.

15. BEANS, PINK, CANNED

a. See Beans, Dried, Canned

16. BEANS, PINTO, CANNED

a. See Beans, Dried, Canned
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17. BEANS, WAX, CANNED

a. See Beans, Green Or Wax, Canned

18. BEANS, WAX, FROZEN

a. See Beans, Green Or Wax, Frozen

19. BEANS, WHITE, CANNED

a. See Beans, Dried, Canned

20. BEANS, WHITE, WITH PORK, CANNED

a. See Beans, Baked, With Pork, Canned

21. BEETS, CANNED

a. Reference Name: United States Standards for Grades of Canned Beets

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Permissible styles include whole, sliced, diced, or julienne/French style/shoestring.

(b) The drained weight shall meet or exceed the minimum drained weight specified in 

the grade standard.

22. BROCCOLI, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Broccoli

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Permissible styles include spears, florets, cuts, and chopped.

23. BRUSSELS SPROUTS, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Brussels Sprouts

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.
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24. CARROTS, CANNED

a. Reference Name: United States Standards for Grades of Canned Carrots

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Permissible styles include whole, sliced, quartered, diced, or julienne/French 

style/shoestring.

(b) The drained weight shall meet or exceed the minimum drained weight specified in 

the grade standard.

25. CARROTS, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Carrots

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Permissible styles include whole, halves, quarters, slices, or diced, double diced, 

strips (French cut shapes), chips, or cuts.

26. CAULIFLOWER, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Cauliflower

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Permissible styles include clusters or nuggets/small clusters.

27. CORN, CREAM STYLE, CANNED

a. Reference Name: United States Standards for Grades of Canned Cream Style Corn

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Permissible colors include golden/yellow or white.

28. CORN, WHOLE KERNEL, CANNED

a. Reference Name: United States Standards for Grades of Corn, Whole Kernel, Canned

b. Grade Requirement: US Grade A
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c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Permissible varietal types include conventional or super sweet.

(b) Permissible colors include golden/yellow or white.

29. CORN, WHOLE KERNEL, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Whole Kernel (or Whole Grain) Corn

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Permissible colors include golden/yellow or white.

30. CORN, ON THE COB, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Corn on the Cob

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: 48 ct or 96 ct packages

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Cob lengths between 2.5 – 5 inches are permissible.

(b) Permissible colors include golden/yellow or white.

31. GREENS, COLLARD, CANNED

a. See Greens, Leafy, Canned

32. GREENS, COLLARD, FROZEN

a. See Greens, Leafy, Frozen

33. GREENS, COLLARD, PRECOOKED, FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Various flavor profiles (e.g. Southern style) are permissible.

(b) Permissible styles include leaf or chopped.

(c) Product may be seasoned.
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34. GREENS, LEAFY, CANNED

a. Reference Name: United States Standards for Grades of Canned Leafy Greens

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Permissible types include collards, kale, mustard greens, turnip greens.

(b) Permissible styles include leaf or chopped.

35. GREENS, LEAFY, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Leafy Greens

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Permissible types include beet greens, collards, dandelion greens, endive, kale, 

mustard greens, spinach, Swiss chard, turnip greens, or any other "market accepted" leafy 

green.

(b) Permissible styles include leaf or chopped.

36. GREENS, MUSTARD, FROZEN

a. See Greens, Leafy, Frozen

37. GREENS, TURNIP, CANNED

a. See Greens, Leafy, Canned

38. GREENS, TURNIP, PRECOOKED, FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Various flavor profiles (e.g. Southern style) are permissible.

(b) Permissible styles include leaf or chopped.

(c) Product may be seasoned.

39. KIMCHI, CANNED 

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:
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(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Various flavor profiles/styles are permissible.

40. MUSHROOMS, CANNED

a. Reference Name: United States Standards for Grades of Canned Mushrooms

b. Grade Requirement: US Grade B

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Permissible color types include white/cream or brown.

(b) Permissible styles include whole, buttons, sliced whole, random sliced whole, sliced 

buttons, or stems and pieces.

41. OKRA, BREADED, FROZEN 

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

42. OKRA, CUT, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Okra

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

43. ONIONS, DEHYDRATED, CHOPPED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Other color variances of onions are acceptable.

44. ONION RINGS, BREADED OR BATTERED, FROZEN
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a. Reference Name: United States Standards for Grades of Frozen Breaded Onion Rings

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product may be French fried or raw breaded.

45. ONION RINGS (CHOPPED/FORMED), BREADED OR BATTERED, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Breaded Onion Rings

b. Grade Requirement: US Grade B

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Product is to be IQF.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product may be fried or raw breaded.

(b) Only purchase this onion ring when whole onion rings are not available.

46. PEAS, BLACK-EYE, CANNED

a. Reference Name: United States Standards for Grades of Canned Field Peas and Canned Black-Eye 

Peas

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) The drained weight shall meet or exceed the minimum drained weight specified in 

the grade standard.

47. PEAS, CANNED

a. Reference Name: United States Standards for Grades of Canned Peas

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible types include early or sweet.

48. PEAS, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Peas

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:
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(a) Product shall be processed in accordance with Good Manufacturing Practices.

49. PEAS AND CARROTS, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Peas and Carrots

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product shall contain no less than 50%, by weight, of Early type or Sweet type peas 

and no less than 25%, by weight, of dices style carrots, predominantly 1/4 inch to 3/8 

inch cubes.

50. PEPPERS, MISCELLANEOUS, CANNED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible varieties include banana, cherry, Chile, chipotle, jalapeno, or sweet red or 

green.

(b) Permissible packing media include brine or pickling solution.

(c) Permissible styles include whole, halves, pieces, whole & pieces, sliced, diced, or 

chopped.

(d) Roasted varieties are permissible.

51. PEPPERS, SWEET, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Sweet Peppers

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible types include red, green, or mixed.

(b) Permissible styles include whole stemmed, whole un-stemmed, halved, sliced, or 

diced.

52. PEPPERS, SWEET, ROASTED, FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible types include red, green, or mixed.
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(b) Permissible styles include whole stemmed, whole un-stemmed, halved, sliced, or 

diced.

53. PIMIENTOS, CANNED

a. Reference Name: United States Standards for Grades of Canned Pimientos

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible styles include whole, halves, pieces, whole & pieces, sliced, diced, or 

chopped.

(b) Product shall meet the recommended minimum drained weight identified in the 

Grade Standard.

54. POTATOES, FRENCH FRIES, FROZEN

a. Reference Name: United States Standards for Grades of Frozen French Fried Potatoes

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible styles include general (straight or crinkle cut), strips (1/4 x 1/4, 3/8 x 3/8, 

1/2 x 1/4, 3/8 x 3/4), slices, dices, rissole, or other.

55. POTATOES, HASH BROWN, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Hash Brown Potatoes

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible styles include shredded, diced, patties, and chopped.

56. POTATOES, NON-STANDARDIZED, CANNED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) All styles are authorized.

57. POTATOES, NON-STANDARDIZED, FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A
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c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) All styles are authorized.

58. POTATOES, SWEET, CANNED

a. Reference Name: United States Standards for Grades of Canned Sweet Potatoes

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1). Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible varieties include golden, yellow, or mixed.

(b) Permissible styles include whole, halves, pieces, mashed, whole and pieces, mixed, 

or other.

(c) Permissible pack types include regular, vacuum, or solid pack.

(d) Permissible packing media light syrup only.

(e) The drained weight of the product shall meet or exceed the minimum drained weight 

identified in the grade standard.

59. POTATOES, WHITE, CANNED

a. Reference Name: United States Standards for Grades of Canned White Potatoes

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible styles include whole, sliced, diced, shoestring/julienne/French style, 

pieces, or any combination of two or more styles.

(b) The drained weight of the product shall meet or exceed the minimum drained weight 

identified in the grade standard.

60. POTATOES, WHITE, FRESH/REFRIGERATED

a. Reference Name: United States Standards for Grades of Canned White Potatoes

b. Grade Requirement: No 1. (minimum processed) 

c. Portion Size/Weight Range: All size are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Vacuum packed are acceptable

(3) Miscellaneous Requirements:

(a) Permissible styles include whole, sliced, diced, shoestring/julienne/French style, 

pieces, or any combination of two or more styles.

(b) The drained weight of the product shall meet or exceed the minimum drained weight 

identified in the grade standard.
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61. PUMPKIN, CANNED, UNSEASONED

a. Reference Name: United States Standards for Grades of Canned Pumpkin and Canned Squash

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) The fill of the container shall occupy no less than 90% of the volume of the 

container.

62. SAUERKRAUT, CANNED

a. Reference Name: United States Standards for Grades of Canned Sauerkraut

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Permissible styles include shredded or chopped.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) The fill of the container shall be such that the kraut and packing medium occupy no 

less than 95% of the total capacity of the container.

63. SPINACH, CANNED

a. Reference Name: United States Standards for Grades of Canned Spinach

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible styles include whole leaf, cut leaf/sliced, or chopped.

(b) The fill of the container shall be such that the spinach and packing medium occupy 

no less than 90% of the total capacity of the container.

64. SPINACH, FROZEN 

a. See Greens, Leafy, Frozen

65. SQUASH, SUMMER, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Squash (Summer Type)

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Varieties of summer squash include zucchini, patty pan, straight neck, and crookneck 

squash, etc.

(b) Permissible styles include sliced or cut.
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66. SQUASH, WINTER, FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Varieties of winter squash include, but are not limited to:

(b) Cucurbita maxima varieties: Ambercup, Arikara, Atlantic Giant, Banana, Buttercup, 

Georgia candy roaster, Hubbard, Jarrahdale pumpkin, Kabocha, Lakota, Mooregold, Red 

kuri ("Hokkaido” or "baby red Hubbard"), and Turban squash.

(c) Cucurbita argyrosperma variety: Cushaw squash ("winter crookneck squash").

(d) Cucurbita moschata varieties: Butternut or Fairytale pumpkin squash, Dickinson, 

Long Island cheese, and Kent pumpkins.

(e) Cucurbita pepo varieties: Acorn, Carnival, Delicata, Heart of gold, Spaghetti, Sweet 

dumpling, Autumn cup, Gold nugget, and Sugar loaf squash, Field pumpkin, and 

Calabaza (West Indian pumpkin).

67. SQUASH, WINTER, COOKED, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Cooked Squash

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Varieties of winter squash include, but are not limited to:

(b) Cucurbita maxima varieties: Ambercup, Arikara, Atlantic Giant, Banana, Buttercup, 

Georgia candy roaster, Hubbard, Jarrahdale pumpkin, Kabocha, Lakota, Mooregold, Red 

kuri ("Hokkaido” or "baby red Hubbard"), and Turban squash.

(c) Cucurbita argyrosperma variety: Cushaw squash ("winter crookneck squash").

(d) Cucurbita moschata varieties: Butternut or Fairytale pumpkin squash, Dickinson, 

Long Island cheese, and Kent pumpkins.

(e) Cucurbita pepo varieties: Acorn, Carnival, Delicata, Heart of gold, Spaghetti, Sweet 

dumpling, Autumn cup, Gold nugget, and Sugar loaf squash, Field pumpkin, and 

Calabaza (West Indian pumpkin).

68. SUCCOTASH, CORN AND LIMA BEANS, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Succotash

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible types of sweet, whole kernel corn include white and golden (yellow).

(b) Permissible types of lima beans include thin-seeded, thick-seeded, and thick-seeded 

baby potato.

(c) Soybeans, green beans or wax beans are also permitted. 
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69. TOMATOES, CANNED

a. Reference Name: United States Standards for Grades of Canned Tomatoes

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) This standard applies to both canned and stewed tomatoes.

(b) Permissible packing mediums include tomato juice, tomato puree, or tomato paste.

(c) Permissible styles include whole, sliced, halves, wedges, or diced.

(d) Product may be peeled or unpeeled.

70. TOMATOES, CRUSHED, CANNED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Product shall be in natural juice. Cannot find a product in natural juice, only with 

tomato puree.

71. TOMATO, PASTE, CANNED

a. Reference Name: United States Standards for Grades of Canned Tomato Paste

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible concentration is heavy only.

72. TOMATO, PUREE/PULP, CANNED

a. Reference Name: United States Standards for Grades of Canned Tomato Puree (Tomato Pulp)

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible concentrations include extra heavy and heavy only.

73. VEGETABLE BLENDS AND MIXED VEGETABLES, CANNED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages are permissible 

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 
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(2) Miscellaneous Requirements:

(a) Various blends such as California Blend, Italian Blend, Oriental Blend, Oriental Stir 

Fry Blend, Scandinavian Blend, etc. are permissible.

(b) 3, 4, or 5 Way Mixed Vegetables (incorporating green or wax beans, lima beans, 

carrots, golden/yellow corn, and sweet or early peas) are permissible.

74. VEGETABLE BLENDS, FROZEN

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Various blends such as California Blend, Italian Blend, Oriental Blend, Oriental Stir 

Fry Blend, Scandinavian Blend, etc. are permissible.

75. VEGETABLES, MIXED, FROZEN

a. Reference Name: United States Standards for Grades of Frozen Mixed Vegetables

b. Grade Requirement: US Grade A

c. Portion Size/Weight Range: All size packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Permissible kinds of vegetables include green or wax beans, lima beans, carrots, 

golden/yellow corn, and sweet or early peas.

(b) Product shall conform to the following proportion requirements: Three vegetable 

mixtures - any one vegetable shall not be more than 40 percent by weight of all the frozen

mixed vegetables; Four vegetable mixtures - none of the vegetables shall be less than 8 

percent by weight nor more than 35 percent by weight of all the frozen mixed vegetables; 

Five vegetables - none of the vegetables shall be less than 8 percent by weight nor more 

than 30 percent by weight of all the frozen mixed vegetables.

76. WATER CHESTNUTS, SLICED, CANNED

a. Reference Name: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: All size cans and packages are permissible

d. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice. 

(2) Miscellaneous Requirements:

(a) Note: In accordance with FAR 25.104, this item has been determined to be nonavailable domestically; therefore, this item DOES NOT have to comply with the Berry 

Amendment (i.e. Product of US).

77. ZUCCHINI, FROZEN

a. See Squash, Summer, Frozen
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1. INTRODUCTION

a. The description of Bakery items, Desserts and Crackers will be referenced by AMS, USDA Gov 

website: https://www.ams.usda.gov/grades-standards/cid/bakery-items. These items will have brief 

description of USDA expectations by a bakery description: The description of Cereal and Pasta will be 

referenced by AMS, USDA Gov website: https://www.ams.usda.gov/grades-standards/cid/bakery-items.

b. Preservation, Packaging, and Labeling 

(1) Preservation, packaging, packing, labeling, and case marking. Preservation, packaging, 

packing, labeling, and case marking shall be as specified in the solicitation, contract, or purchase 

order.

(2) Each Bakery item description will be validated with an appropriate FDA Food Labeling 

Regulations. The following website will be a reference for labeling of nutrients enrichments, 

fortifications, and health claims. 

(3)https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.9&SearchTe

rm=cereal (FDA, 2018).

c. Fortification 

(1) FDA fortification policy entitled “Nutritional Quality of Foods; Addition of Nutrients” 

published in 1980 (21 CFR 104.20; FR, vol 45, January 25, 1980, 6314). Food standards are the 

mandatory requirements that determine what a food product must contain to be marketed under a 

certain name in interstate commerce (21 CFR parts 131 to 169).

(2) Food Fortification Policy (21 CFR 104.20) 

(a) The objective is to establish a uniform set of principles/guidelines that would serve as 

a model for the rational addition of essential vitamins and minerals to foods. Discourages 

indiscriminate addition of nutrients to foods.

(3) Fortification Policy 

(a) Does not consider it appropriate to fortify fresh produce; meat, poultry, or fish 

products; sugars; or snack foods (e.g., candies or carbonated beverages).

(b) FDA considers only essential nutrients to be within the scope of its fortification 

policy.

(c) The term essential nutrient under the fortification policy refers to the vitamins and 

minerals that are essential for human nutrition, i.e. RDI - codified in 21 CFR 101.9(c) (8) 

(iv)), as well as potassium and protein (Daily Reference Values (DRVs) (21 CFR 

101.9(c) (9))

(d) There must be a safe and lawful source of the essential nutrient,

(e) The nutrient must be an approved food additive or Generally Recognized as Safe 

(GRAS) under conditions of its intended use.

(f) There should be no determination by the FDA that fortification with that nutrient is 

inappropriate (e.g., by regulation).

(g) In addition, some nutrients are limited by food additive or GRAS regulation 

regarding the foods that may be fortified and to what level (e.g., folic acid (172.345); 

vitamin D (172.380; 184.1950).

d. Principles: Reasons for Adding Essential Nutrients 

(1) To correct a dietary insufficiency recognized by the scientific community to exist and known 

to result in nutritional deficiency disease and/or for a public health purpose.
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(2) To restore nutrients to levels representative of the food prior to storage, handling, and 

processing.

(3) To maintain a balanced nutrient profile in proportion to the caloric value of a food (e.g., meal 

replacement products).

(4) To avoid nutritional inferiority in foods that replace traditional foods (21 CFR101.3(e)(2)).

(5) A nutrient added to a food is appropriate only when the nutrient is: 

(a) Stable under customary conditions of storage, distribution, and use 

(b) Physiologically available from the food 

(c) Present at a level at which there is a reasonable assurance that over-consumption will 

not occur, considering cumulative amounts from other sources in the diet.

(6) Mandated folic acid fortification of enriched cereal grain products 

(a) Breakfast cereals, corn grits, meal replacement products, infant formula, foods for 

special dietary use.

e. Enriched Foods

(1) A food that has nutrients added back that were lost during processing. Examples are bread, 

pasta, and other products made from white flour that have B vitamins added back.

f. DOD Menu Standards (Aug 2019)

 (1) Wellness (healthy) variety cereal packs will have at least one cereal box meet one of the 

requirements and all cereals in the pack must meet the sodium requirements (the new standards will be 

enforced as of July 2024).

(a) 125 to 225 calories per serving

(b) >20g whole grains

(c) =/> 4g fiber per serving

(d) <12g added sugar per serving

(e) >/= 75% MDRI Folate

(f) 460mg per 100g or 138g per 30g

g. Acceptance of Subsistence supplies will be limited to fresh products. 
BREAD, BAGELS, GRANOLA BARS, 

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2. BREAD, WHITE, FRESH/FROZEN

a. Portion Size/Weight Range: 

(1) 20 Oz., 

(2) 6 In- 21 In, 

(3) 12-19 Sl / Ct Pg, 

(4) 24 Oz. Pg, 

(5) 16 Pgs/Case, 

(6) 16 Oz. Pg, 

(7) 28 Pgs/Case

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

(3) Miscellaneous Requirements:

(a) All sliced bread offered should contain fewer than 230 milligrams of sodium per 

serving when available, and fortified with iron and folate is preferable.

3. BREAD, WHEAT, FRESH/FROZEN, 100% WHOLE

a. Portion Size/Weight Range: 

(1) 20 Oz., 

(2) 6 In- 21 In, 

(3) 12-19 Sl / Ct Pg, 

(4) 24 Oz./Pg 

(5) 1.04 Lb. Pg, 

(6) 24 Per 25 Lb. Case, 

(7) 1.04 Lb. Pg, 

(8). 24 Per 25 Lb. Case

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

(3) Miscellaneous Requirements:

(a) All sliced bread offered contains whole grains (white with whole grains or whole 

wheat with at least 2.5 grams fiber per 2 slice serving) with fewer than 230 milligrams of 

sodium per serving when available, and fortified with iron and folate is preferable.

4. BREAD, WHEAT, MULTIGRAIN, FRESH/FROZEN

a. Portion Size/Weight Range: 

(1) 20 Oz., 

(2) 6 In- 21 In,

(3) 12-19 Sl / Ct Pg, 

(4) Sliced, 24 Oz. Pg, 

(5) 24/4oz. Pg, 

(6) 30/4oz. Pg, 

(7) 30/14 Oz. Pg, 

(8) 30/15 Oz. Pg, Sliced, Pan Baked, Round Top, 

(9) 22.5 Oz. Pg, 12/Cs, Sliced, Pan Baked, Round Top, 
BREAD, BAGELS, GRANOLA BARS, 

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(10) 32 Oz. Pg, Sliced, Pan Baked, Sandwich,

(11) 24 Oz. Pg, (Boxed), (Racked)

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired, honey, nuts, wheat 

berry, Vienna style are acceptable. 

(3) Miscellaneous Requirements:

(a) All sliced bread offered contains whole grains (white with whole grains or whole 

wheat with at least 2.5 grams fiber per 2 slice serving) with fewer than 230 milligrams of

sodium per serving when available, and fortified with iron and folate is preferable.

(b) Multiple Grain, Whole Wheat, Whole Meal, Harvest Grain, 12 Grain, Double Fiber 

is acceptable.

(c) Low fat is acceptable.

5. BREAD, RYE, FROZEN/FRESH

a. Portion Size/Weight Range: 

(1) Thick 19 Sl/Pg, 

(2) 8/32 Oz. Pk, 

(3) 20 Oz., 6 In- 21 In 

(4) 12-19 Sl / Ct Pg, 

(5) 24 Oz. Sliced, 

(6) 12/1 Lb. Loaf, Thk, 19 Sl/Pg, 

(7) 8/32 Oz. Pg, 

(8) 30/14 Oz. Pg, 

(9) 30/14 Oz. Pg, 

(10) 20 Pg/Case

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

(3) Miscellaneous Requirements:

(a) All sliced bread offered contains whole grains (white with whole grains or whole 

wheat with at least 2 grams fiber per serving) with fewer than 230 milligrams of sodium 

per serving when available, and fortified with iron and folate is preferable.

(b) Russian, Jewish Rye, Dark style, caraway seeds are acceptable.

6. BREAD, POTATO, FRESH/FROZEN

a. Portion Size/Weight Range: 

(1) 6/28 32 Oz. Loaf, 

(2) 8/18 Oz. Loaf, 

(3) 20 Oz., 

(4) 6 In- 21 In 

(5) 12-19 Sl / Ct Pg, 

(6) 24 Oz. Sliced

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.
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(2) Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

(3) Miscellaneous Requirements:

(a) All sliced bread offered should contain fewer than 230 milligrams of sodium per 

serving when available, and fortified with iron and folate is preferable.

(b) Steamed Sweet Potato is acceptable.

7. BREAD, CIABATTA, FRESH/FROZEN

a. Portion Size/Weight Range: 

(1) 3.5 Oz. Pg, 100 Gm (3.5 Oz.) Pg

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

(3) Miscellaneous Requirements:

(a) All sliced bread offered should contain fewer than 230 milligrams of sodium per 

serving when available, and fortified with iron and folate is preferable.

8. BREAD, SOURDOUGH, FRESH/FROZEN

a. Portion Size/Weight Range: 

(1). 3.5 Oz. Pg, 8/40 Oz. Pg

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

(3) Buttermilk is acceptable.

(4) Miscellaneous Requirements:

(a) All sliced bread offered should contain fewer than 230 milligrams of sodium per 

serving when available, and fortified with iron and folate is preferable.

9. BREAD, RAISIN OR CINNAMON, FRESH/FROZEN

a. Portion Size/Weight Range: 

(1) 3.5 Oz. Pg,

(2) 30/14 Oz. Pg, 

(3) 16oz. Ea. (Boxed), 

(4) 24 Oz. Pg (Boxed),

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired, stone ground, 

sesame seeds, hearth baked, split top, (pan de semilla da ora), (pan con passas).

(3) Miscellaneous Requirements:

(a) All sliced bread offered should contain fewer than 230 milligrams of sodium per 

serving when available, and fortified with iron and folate is preferable.

(b) Enriched is acceptable.

10. BREAD, FRENCH/ ITALIAN, FRESH/FROZEN
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a. Portion Size/Weight Range: 

(1) 3.5 Oz. Pg, 

(2) 8/18-19 Oz. Loaf Pg

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

(3) All types of French bread, are acceptable.

(4) Miscellaneous Requirements:

(a) All sliced bread offered should contain fewer than 230 milligrams of sodium per 

serving when available, and fortified with iron and folate is preferable.

11. BREAD, PUMPERNICKEL, FRESH/FROZEN

a. Portion Size/Weight Range: 

(1) Hearth Baked 16 Oz. Pg

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

(3) Miscellaneous Requirements:

(a) All sliced bread offered should contain fewer than 230 milligrams of sodium per 

serving when available, and fortified with iron and folate is preferable.

12. BREAD, FLAT BREAD, FROZEN/FRESH, PAR/BK

a. Portion Size/Weight Range: 

(1) 6.75” X 6.75”, 120/3.3 Oz. Each

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Plain, oven fired.

(3) Thawed is acceptable.

(4) Miscellaneous Requirements:

(a) All sliced bread offered should contain fewer than 230 milligrams of sodium per 

serving when available, and fortified with iron and folate is preferable.

13. BREAD, TEXAS TOAST, FRESH/FROZEN

a. Portion Size/Weight Range: 

(1) Sliced, Pan Baked, 22oz. Pg Or 24 Oz. Pg. 16/Cs

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Plain, oven fired.

(3) Miscellaneous Requirements:

(a) All sliced bread offered should be fortified with iron and folate is preferable.

14. BREAD, SWEET, FLAVORED, FRESH/FROZEN
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a. Portion Size/Weight Range: 

(1) Sliced, Pan Baked, 22oz. Pg

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Banana, Walnut, Honey, Zucchini, Corn are acceptable.

(3) Miscellaneous Requirements:

(a) All sliced bread offered should contain fewer than 230 milligrams of sodium per 

serving when available, and fortified with iron and folate is preferable.

15. BREAD, MONKEY, (PULL-APART), FROZEN

a. Portion Size/Weight Range: 

(1) 10/32 Oz. Pg

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Banana, Walnut, Honey, Zucchini, Corn, Cinnamon, garlic parmesan are acceptable.

(3) Miscellaneous Requirements:

(a) All sliced bread offered should contain fewer than 230 milligrams of sodium per 

serving when available, and fortified with iron and folate is preferable.

16. BAGEL, PLAIN/ VARIETY, FRESH/FROZEN

a. Portion Size/Weight Range: 

(1) 72/2.6oz.

(2) 72/3oz.

(3) 3oz. 6 Ct

(4) 15/18 Pg

(5) 72/4oz.

(6) 72/1oz., 10/Pg

(7) 50/3.25 Oz. Each, 4 Per 14 Oz. Each, Ind Wrapped

(8) 6/Pg, 6 Per 20oz. Pg, 6 Per 48oz.

(a) Size 1 - Regular (3-1⁄2 to 4 oz.)

(b) Size 2 - Petite or Baguettes (0.9 to 2 oz.) 

(c) Size 3 - Other Slice type:

(i) - Sliced Slice type 

(ii) - Unsliced Slice type 

(iii) - Partially linked or attached 

(d) Style B - Blueberry 

(e) Style C - Cinnamon raisin 

(f) Style D - Honey wheat 

(g) Style E - Wheat 

(h) Style F - Onion 

(i) Style G - Sesame 

(j) Style H - Everything

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) The bagels must be made from enriched grains. 
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(3) Hearth baked.

(4) Enriched only is acceptable.

(5) Miscellaneous Requirements:

(a) All sliced bread offered should be fortified with iron and folate is preferable.

(b) Sodium should not be higher then 155mg per ounce.

17. BREAD, WHEAT/WHITE, PITA, FRESH/FROZEN

a. Portion Size/Weight Range: 

(1) 6 Inch, 12/12 Ct/Pg Or 72/2.3 Oz. Each, White, 

(2) 7 In. Rd, 2 Oz. Ea, 10 Ct, 12/20 Oz. Pg.

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Enriched only is acceptable.

(3) Miscellaneous Requirements:

(a) All sliced bread offered contains whole grains (white with whole grains or whole 

wheat with at least 2 grams fiber per serving) with fewer than 230 milligrams of sodium 

per serving when available, and fortified with iron and folate is preferable.

18. ENGLISH MUFFIN, FRESH/FROZEN, VARIETY 

a. Portion Size/Weight Range: 

(1) 6/Pg, 36 Pgs/Case, 12oz. Pg, 6 Ea/Pg

(2) Sizes: 

(a) 1 oz.

(b) 2 oz.

(c) 2 1⁄4 oz.

(d) 3 1⁄2 oz.

(e) other

(3) Type: 

(a) Fresh (Type 1) 

(b) Frozen (Type 2) 

(4) Style: 

(a) Plain 

(b) Wheat

(c) Honey Wheat 

(d) Raisin 

(e) Other

(5) Enrichment Type: 

(a) Type 1 Made with enrichment flour (21 Code of federal regulations (CFR) 104.20 

only

(6) Split Type: 

(a) Type A: Whole 

(b) Type B: Split

b. Packaging: 

(1) Preservation, packaging, packing, labeling, and case marking shall be commercial unless 

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

(2) Miscellaneous Requirements:

(a) As per the FDA regulation, no PHO will be tolerated in any food products.
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(b) The English muffins must be made from enriched grains.

(c) When the English muffin is delivered Fresh or Frozen, the manufacturer must 

follow the time, temperature, and shipping requirements.

19. GRANOLA BARS, VARIETY, 

a. Package/Weight Range: 

(1) 144/.07-0.8 Oz., 

(2) 120-128/0.67-1.2 Oz. Pg, 

(3) 108/1 Oz. Ea, 35 Gm Each,

(4) 8/16 Ct Bx, 252 Gm Bx,

(5) 6/42, 96/0.84 Oz. Pg, 

(6) 72/1.23 Oz. Ea

(7) Package:

(a) Single bar package, 

(b) Dual bar package

(8) Type:

(a) Regular 

(b) Low Fat, 

(c) Style: Crunchy

(9) Flavor: 

(a) Oats and Honey 

(b) Cinnamon 

(c) Maple and Brown Sugar 

(d) Other Style - Chewy Class a - Uncoated 

(i) Flavor 1 - Apple 

(ii) Flavor 2 - Apple Berry 

(iii) Flavor 3 - Blueberry

(iv) Flavor 4 - Chocolate Chip 

(v) Flavor 5 - Chocolate Chunk 

(vi) Flavor 6 - Fruit and Nut 

(vii) Flavor 7 - Oatmeal Raisin 

(viii) Flavor 8 - Peanut Butter 

(ix) Flavor 9 - Peanut Butter and Chocolate Chunk

(x) Flavor 10 - Raspberry 

(xi) Flavor 11 - Strawberry 

(xii) Flavor 12 - Other

(e) Other Style Chewy Class b - Chocolate coated 

(i) Flavor 1 - Caramel Nut 

(ii) Flavor 2 - Chocolate Fudge 

(iii) Flavor 3 – Coconut 

(iv) Flavor 4 - Peanut Butter 

(v) Flavor 5 - Peanut Butter and Chocolate Chip 

(vi) Flavor 6 – Other

b. Packaging and Marking:

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Wheat flour shall be enriched in accordance with 21 CFR 137.165

(3) Miscellaneous Requirements:

(a) Needs to be at least 2.5 grams of fiber, USA, USN, USAF, USSF Need to be at least 
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2 grams of fiber and 14 or fewer grams of sugar per serving (one bar between 150-250 calories) and 

containing no artificial/nonnutritive sweeteners.

20. GRIDDLE BREADS, SHELF STABLE AND HEAT AND SERVE, FROZEN

a. Package/Weight: 

(1) Waffle 4 Inch Square, 144/1.25 Oz. Ea, 122/1.23 Oz., 2.04 Kg Pg, 200gm Pg, 12 Pg Per Cs, 

(2) Pancakes 144/1.2oz. Ea/Pg, 144/1.3-1.58 Ea, 

(a) Mini 72, 1.2 Oz. 12/12ct Pg, Or 216, 1.15 Oz. Min (Navy), 96-120 /2.3 Oz., 

(3) French Toast: Thick 144/1.5 Oz., 1.5 Oz. 8/18 Ct/Pk, 72/2.55oz.

(a) Sticks 10/2 Lb. Pg, 5/2 Lb. Pg, 1oz. Ea, 2/5 Lb. Bg 2.6oz/100

(4) Belgian Waffles 72/2oz. Ea, Or 7 In Rd, 1 Inch Thk, 35/5 Oz. Ea,

(5) Shape:

(a) Shape 1 - Round - 10.16 cm (4 in), 

(b) Shape 2 - Mini round - 3.18 cm (1-1⁄4 in)

(c) Shape 3 - Square - 9.53 cm x 9.53 cm (3-3⁄4 in x 3-3⁄4 in)

(d) Shape 4 - Small rectangle - 6.67 cm x 9.21 cm (2.63 in x 3.63 in)

(e) Shape 5 - Large rectangle - 9.21 cm x 10.80 cm (3.63 in x 4-1⁄4 in)

(f) Shape 6 - Strip or stick - 2.54 cm x 10.16 cm (1 inch x 4 inches)

(g) Shape 7 - Novelty shapes (mini bread, dinosaurs, etc.), Shape 8 – Other

(6) Type: 

(a) Shelf stable 

(b) Frozen (Heat and Serve), 

(7) Style: 

(a) Regular

(b) Low fat (21 CFR § 101.62 (b) (2))

(8) Class 1 – Waffles, 

(a) Flavor A - Plain, 

(b) Flavor B - Blueberry, 

(c) Flavor C - Buttermilk 

(d) Flavor D - Apple cinnamon, 

(e) Flavor E - Chocolate, 

(f) Flavor F - Oat bran, 

(g) Flavor G - Multi grain

(h) Flavor H - Cinnamon, 

(i) Flavor I - Strawberry, 

(j) Flavor J - Maple, 

(k) Flavor K - Banana, 

(l) Flavor L - Chocolate chip, 

(m) Flavor M - Other

(9) Class 2 – Pancakes 

(a) Flavor A - Plain, 

(b) Flavor B - Blueberry, 

(c) Flavor C - Buttermilk, 

(d) Flavor D - Chocolate, 

(e) Flavor E - Maple, 

(f) Flavor F - Whole grain, 

(g) Flavor G - Sweet potato, 

(h) Flavor H - Other
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(10) Class 3 - French toast 

(a) Flavor A - Plain, 

(b) Flavor B - Cinnamon, 

(c) Flavor C - Whole grain, 

(d) Flavor D - Other

(11) Class 4 - Belgian waffles 

(a) Flavor A - Plain, 

(b) Flavor B - Other Shelf stable flavors

b. Packaging and Marking

(1) Packing and marking shall be in accordance with Good Commercial Practice.

(2) Wheat flour shall be enriched in accordance with 21 CFR 137.165.

(3) Miscellaneous Requirements:

(a) As per the FDA regulation, no Trans. fats/PHO will be tolerated in any product.

21. HOMINY GRITS, ENRICHED AND GRITS, WHOLE CORN, VARIETY

a. Package/Weight : 

(1) Instant- 1OZ. EA, 12/12 oz. CO, 144/1OZ., 

(2) Quick CK white, 8/5 Lb., 12/24 OZ. CO, 12/3 Lb. CO, 12/1.5 lbs. CO, 12/2.5 lbs, 

(3) Type: 

(a) Type I - White, enriched (21 Code of Federal Regulations (CFR) § 137.260) 

(b) Type II - Yellow, enriched (21 CFR §137.260)

(c) Type III - White, whole corn 3, 4 (21 CFR § 137.250) 

(d) Type IV - Yellow, whole corn 3, 4 (21 CFR § 137.275) 

(4) Style: 

(a) Style A - Regular, 

(b) Style B - Quick cooking, 

(c) Style C - Instant 

(5) Flavors: 

(a) Flavor 1 - Unflavored, 

(b) Flavor 2 - Bacon, artificial, 

(c) Flavor 3 - Cheese, artificial 

(d) Flavor 4 - Ham, artificial with imitation ham bits and gravy 

(e) Flavor 5 - Butter, artificial, 

(f) Flavor 6 - Other (as specified by the purchaser)

b. Packaging: 

(1) Preservation, packaging, packing, labeling, and case marking shall be commercial unless 

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

(2) Miscellaneous Requirements:

(a) As per the FDA regulation, no PHO will be tolerated in any food products.

22. MUFFINS, FRESH OR FROZEN

a. Package/Weight: 

(1) 8/PG, 

(2) 12/PG, 

(3) 20/PG, 

(4) 12 PER 16OZ. -24 OZ., 

(5) 96/2.12 OZ., 
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(6) 72/1.5 OZ., 

(7) 24/ 4OZ.,

(8) Size: 

(a) mini (1”), 

(b) standard (2”), 

(c) Large (2 1⁄2”)

(9) Type: 

(a) Type I - Fresh 

(b) Type II - Frozen 

(10) Style: 

(a) Style A - Regular, 

(b) Style B - Reduced Fat (21 CFR 101.62) 

(c) Style C - Low fat (21CFR 101.62), 

(d) Style D - Fat Free (21 CFR 101.62)

b. Packaging: 

(1) Preservation, packaging, packing, labeling, and case marking shall be commercial unless 

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

(2). Miscellaneous Requirements:

(a) As per the FDA regulation, no PHO will be tolerated in any food products

(b) The English muffins must be made from enriched grains.

(c) When the English muffin is delivered fresh or frozen, the manufacturer must follow 

the time, temperature, and shipping requirements.

23. ROLLS, BREAD, BAKED, FRESH OR FROZEN

a. Package/Weight: 

(1) Dinner 12 Per 120z Pg 24 Pg/Cs, 

(2) Frankfurter Roll 8 Per Pg, 1/12 oz. Pg, 

(3) Hamburger 8 Per 13oz. Pg, 8 / Pg, 24 Pk/Case, 6/15.6 Pg/ 250oz. Cs, 

(4) Hoagie 12 In Ea, 5/Pk, 

(5) Hoagie Submarine: 12 In Ea, 5 Per 37 Oz. Pg, 6 Per 20 Oz. Pg, 20 Pgs/400 Oz. Cs, 

(6) Steak 6 Per 16 Oz. Pg 20 Pgs/Case 

(7) Type: 

(a) Type I - Enriched (21 CFR 136.115) only

(8) Class: 

(a) Class of roll A - French 

(b) Class of roll B - Parker House 

(c) Class of roll C - Sandwich (hamburger)

(d) Class of roll D - Finger (hot dog), 

(e) Class of roll E - Pan (dinner), 

(f) Class of roll F - Variety specialties,

(g) Class of roll G - Other

(9) Style: 

(a) Variety based on customer preference

(10) Bake Type:

(a) Bake type a - Pan baked 

(b) Bake type b - Hearth baked 

(11) Slice Type:

(a) Slice type (i) - Sliced 
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(b) Slice type (ii) - Unsliced

(12) Product state:

(a) Fresh 

(b) Frozen

(13) Seed Type:

(a) Seed type (I) - Seedless 

(b) Seed type (II) - Poppy 

(c) Seed type (III) - Sesame 

(d) Seed type (IV) - Caraway 

(e) Seed type (V) – Other

Note: prefers 60-72 buns in bulk frozen and all services prefer 12-18 buns in pack for fresh. All package 

sizes are acceptable. 

b. Packaging: 

(1) Preservation, packaging, packing, labeling, and case marking shall be commercial unless 

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

(2) Miscellaneous Requirements:

(a) As per the FDA regulation, no PHO will be tolerated in any food products.

(b) When the Bread is delivered Fresh or Frozen, the manufacturer must follow the time, 

temperature, and shipping requirements.

(c) Nuts and Seeds are acceptable.

24. ROLLS, BREAD, UNBAKED, FRESH OR FROZEN

a. Package/Weight: 

(1) 12/ Pg, 24 Pgs/Case

(2) Enrichment Type: 

(a) Type I - Enriched (21 CFR 136.115) only

(3) Product State:

(a) Type I - Fresh 

(b) Type II - Frozen

(4) Style:

(a) Style A - Pan (dinner) 

(b) Style B - Rye (sandwich) 

(c) Style C - French 

(d) Style D - Kaiser 

(e) Style E - Other

b. Packaging: 

(1) Preservation, packaging, packing, labeling, and case marking shall be commercial unless 

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

(2) Miscellaneous Requirements:

(a) As per the FDA regulation, no PHO will be tolerated in any food products

(b) When the Bread is delivered Fresh or Frozen, the manufacturer must follow the time, 

temperature, and shipping requirements.

25. TORTILLAS, TORTILLA CHIPS, TACO SHELLS, AND TOSTADA SHELLS,

 FRESH/FROZEN, VARIETY

a. Portion Size/Weight Range: 

(1) Sizes (Tortillas Only): 
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(a) Size 1 - 5.1 cm (2 in) diameter 

(b) Size 2 - 7.6 cm (3 in) diameter 

(c) Size 3 - 11.4 cm (4-1/2 in) diameter 

(d) Size 4 - 12.7 to 15.2 cm (5 to 6 in) diameter

(e) Size 5 - 14 cm x 8.9 cm (5-1/2 x 3-1/2 in)

(f) Size 6 - 15.9 cm (6-1/2 in) diameter

(g) Size 7 - 17.8 to 20.3 cm (7 to 8 in) diameter

(h) Size 8 - 19.1 cm (7-1/2 in) diameter

(i) Size 9 - 25.4 cm (10 in) diameter 

(j) Size 10 - 30.5 cm (12 in) diameter

(k) Size 11 - Other 

(2) Shapes (Tostada shells and Tortillas)

(a) Shape a - Round

(b) Shape b - U-shaped 

(c) Shape c - Triangular 

(d) Shape d - Bowl/Boat 

(e) Shape e - Oval 

(f) Shape f - Rectangle

(g) Shape g - Strips 

(h) Shape h - Other 

(3) Type: 

(a) Type 1 Tortillas, 

(2) Type 2 Tortilla Chips, 

(3) Type 3 Taco Shells, 

(4) Type 4 Tostada Shells

(4) Style: 

(a) Corn 

(b) Wheat 

(c) Wheat with spices and/or herbs (as specified by purchaser 

(d) Raisin 

(e) Wheat with raisin puree 

(f) Other

(5) Enrichment Type: 

(a) Type 1 Made with enrichment flour (21 Code of federal regulations (CFR) 104.20 

only

(6) Product State 

(a) Shelf stable 

(b) Extended shelf life 

(c) Refrigerated 

(d) Frozen Style 

(7) Cook State 

(I) Table-ready 

(II) Partially cooked (Tortillas only).

b. Packaging: 

(1) Preservation packaging, packing, labeling, and case marking shall be commercial unless 

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

(2) Miscellaneous Requirements:

(a) As per the FDA regulation, no PHO will be tolerated in any food products.

(b) Sodium should not be more than 180 mg in 6 inch, 250 mg in 8 inch, 450 mg in 10 

inch and 700 mg in 12 inch tortilla. 
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26. CEREALS, ROLLED OATS

a. Package Serving Size: 

(1) Container size:

(a) 23 g (0.81 oz.) pouch 

(b) 28 g (1.0 oz.) pouch 

(c) 34 g (1.2 oz.) pouch 

(d) 43 g (1.5 oz.) pouch 

(e) 45 g (1.6 oz.) pouch 

(f) 48 g (1.7 oz.) cup 

(g) 54 g (1.9 oz.) cup 

(h) 71 g (2.5 oz.) pouch 

(i) 360 g (12.7 oz.) pouch 

(j) 454 g (16.0 oz.) canister 

(k) 510 g (18.0 oz.) canister 

(l) 567 g (20.0 oz.) canister 

(m) 1.191 kg (42.0 oz.) canister 

(n) Other (as specified by the purchaser) 

(2) Type:

(a) Type I – Regular 

(b) Type II - Quick cooking 

(c) Type III - Instant 

(3) Flavor:

(a) Flavor A - Unflavored 

(b) Flavor B - Apples and cinnamon 

(c) Flavor C - Maple and brown sugar 

(d) Flavor D - Peaches and cream 

(e) Flavor E - Cinnamon and spice 

(f) Flavor F - Strawberries and cream 

(g) Flavor G - Raisins and spice 

(h) Flavor H - Honey nut 

(i) Flavor I - Banana bread 

(j) Flavor J - Cinnamon pecan 

(k) Flavor K - Raisin, date and walnut 

(l) Flavor L - Cinnamon roll 

(m) Flavor M - Chocolate chip 

(n) Flavor N - Other (as specified by the purchaser) 

(4) Style:

(a) Style 1 - Regular 

(b) Style 2 - Reduced sugar (21 Code of Federal Regulations (CFR) § 101.60(c), Type III 

only) 

(c) Style 3 - Sugar free (21 CFR § 101.60(c), Type III only

b. Packaging: 

(1) Preservation, packaging, packing, labeling, and case marking shall be commercial unless 

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

(2) Miscellaneous Requirements:

(a) As per the FDA regulation, no PHO will be tolerated in any food products

(b) When USDA verification of analytical requirements is specified in the solicitation, 

contract, or purchase order, analytical testing must be performed on subsamples or retail 
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packages randomly selected from the lot. The number of subsamples must be based on 

Federal Grain Inspection Service (FGIS) Processed Commodities Handbook, Sodium 230

mg per 100 g, maximum.

(c) Cooked cereal will be less than 170 mg Sodium per 100g (FDA cereal standards will 

be implemented July 2024).

27. CEREAL, PREPARED, READY-TO-EAT

a. Package And Serving Size:

(1) 70/.80 OZ. PG, 

(2) 96/0.69 OZ. BOWL PG

(3) Variety 70 Individual Serving Ct Cs, 1/3.71 Lb. Cs, 

(4) 96/0.75 Oz. Bowl Pg, 12/18 Oz. Box, 

(5) 96/ 1 Oz. Bowl Pg, 

(6) 70/0.95oz. Bx, 4/2 Lb. Bags, 4/ 14-41 Oz. Box/Pg, 

(7) 96/10z Pg, 17oz. Box/16 Per Cs, 37oz. Bg, 2 Per Case. 

(8) Type, style, flavoring and class is based on services preference.

(9) Guidance when nutrient content must be met for healthy an option cereal: 

(a). Fiber - Made with at least 2.5 grams per serving as a good source. 3 grams per 

serving.

(b). Fat (1) - Shall contain less than 10% of saturated fat per 100 g serving.

(c). Sodium (a) - Shall contain less than or equal to 230 mg of sodium per 100 g serving.

b. Packaging: 

(1) Preservation, packaging, packing, labeling, and case marking shall be commercial unless 

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

(2) Choose at least 80% of the cereals that are green and 20% of the cereals may be yellow or 

red. The variety packs should meet these standards. 

(3) Miscellaneous Requirements:

(a) As per the FDA regulation, no PHO will be tolerated in any food products

(b) When USDA verification of analytical requirements is specified in the solicitation, 

contract, or purchase order, analytical testing must be performed on subsamples or retail 

packages randomly selected from the lot. The number of subsamples must be based on 

Federal Grain Inspection Service (FGIS) Processed Commodities Handbook.

 (4) Wellness (healthy) variety cereal packs will have at least one cereal box meet one of the 

requirements and all cereals in the pack must meet the sodium requirements (the new standards will be 

enforced as of July 2024).

(a) 125 to 225 calories per serving

(b) >20g whole grains

(c) =/> 4g fiber per serving

(d) <12g added sugar per serving

(e) >/= 75% MDRI Folate

(f) 460mg per 100g or 138g per 30g

Note: The Ready-to-eat cereals that are not in the wellness/healthy variety pack will have to meet no 

more than 630mg per 100g / or 190mg per 30g.

28. CEREALS, WHEAT, QUICK-COOKING AND INSTANT
BREAD, BAGELS, GRANOLA BARS, 

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161

a. Package And Serving Size:

(1) Container 

(a) 23 g (0.81 oz.) pouch 

(b) 28 g (1.0 oz.) pouch 

(c) 34 g (1.2 oz.) pouch 

(d) 43 g (1.5 oz.) pouch 

(e) 45 g (1.6 oz.) pouch 

(f) 48 g (1.7 oz.) cup 

(g) 54 g (1.9 oz.) cup 

(h) 71 g (2.5 oz.) pouch 

(i) 360 g (12.7 oz.) pouch 

(j) 454 g (16.0 oz.) canister 

(k) 510 g (18.0 oz.) canister 

(l) 567 g (20.0 oz.) canister 

(m) 1.191 kg (42.0 oz.) canister 

(n) Other (as specified by the purchaser)

(2) Type, Flavor And Style Is Based On Service’s Preference.

b. Packaging: 

(1) Preservation, packaging, packing, labeling, and case marking shall be commercial unless 

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

(2) Miscellaneous Requirements:

(a) As per the FDA regulation, no PHO will be tolerated in any food products

(b) When USDA verification of analytical requirements is specified in the solicitation, 

contract, or purchase order, analytical testing must be performed on subsamples or retail 

packages randomly selected from the lot. The number of subsamples must be based on 

Federal Grain Inspection Service (FGIS) Processed Commodities Handbook, Sodium 230 

mg per 100 g, maximum.

(3) Wellness (healthy) variety cereal packs will have at least one cereal box meet one of the 

requirements and all cereals in the pack must meet the sodium requirements (the new standards will be 

enforced as of July 2024).

(a) 125 to 225 calories per serving

(b) >20g whole grains

(c) =/> 4g fiber per serving

(d) <12g added sugar per serving

(e) >/= 75% MDRI Folate

(f) 460mg per 100g or 138g per 30g

Note: Instant Cereal- will be less than 610mg per 100g.

29. PASTA, VARIETY 

a. Package And Service Size: 

(1) 2/10 Lb. Box, 

(2) 1/20 Lb. Box, 

(3) 1/10lb Box,

(4) 6/4 Lb. Pg (Whole Wheat), 
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 (5) Penne 500gm Pg, 24/Cs, 

 (6) 500 Gram Pg, 12 Per Cs, 

 (7) 1 Kg Pg, 12 Oz. Box Per Cs, 

 (8) 2/5lb Box Navy-Minimum 5lb Co, 2/5lb Co 

 (9) Type, Class and Style is based on service’s preference. 

 (10) Enrichment type (A) - Pasta is enriched in accordance with 21 CFR § 139.115, 21 CFR 

 §139.135 or made with enriched flour (21 CFR § 137.165) only. 

b. Packaging: 

 (1) Preservation, packaging, packing, labeling, and case marking shall be commercial unless 

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

 (2) Miscellaneous Requirements:

 (a) As per the FDA regulation, no PHO will be tolerated in any food products

 (b) When USDA verification of analytical requirements is specified in the solicitation, 

 contract, or purchase order, analytical testing must be performed on subsamples or retail 

 packages randomly selected from the lot. The number of subsamples must be based on 

 Federal Grain Inspection Service (FGIS) Processed Commodities Handbook, 

 http://www.gipsa.usda.gov/fgis/handbook/processcommodities_inspec.aspx. 

 (c) The contents of each sample will be used to create a composite sample that will be 

 used in the analytical testing.

 (d) Spinach, whole grain, legume, and vegetable pastas with natural fiber are acceptable.

30. NOODLES, EGG, ENRICHED

a. Package And Serving Size: 

 (1) 16 Oz., 10 Per Case 

 (2) Type: 

 (a) Type I Ribbon-shaped Noodles. Width - 1/4 + 1/16 inch Thickness - 0.030 + 0.006 

 inch, Length - 2-3/4 + 3/4 inch 

 (b) Type II: Bow-shaped noodles.

 (i) Style A - Small Width ---Thickness 0.031 + 0.001 inch, Length 5/8 + 1/16 

 inch 

 (ii) Style B - Large, Width 1-1/4 + 1/16 inch, Thickness 0.037 + 0.001 inch, 

 Length 1-1/2 + 1/16 inch

 (3) Enrichment type - Pasta is enriched in accordance with 21 CFR § 139.115, 21 CFR §139.135 

 or made with enriched flour (21 CFR § 137.165) only. 

b. Packaging:

 (1) Preservation, packaging, packing, labeling, and case marking shall be commercial unless 

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

 (2) Raw ingredients: The ingredients used in the enriched egg noodles shall be durum flour or 

 semolina, or combinations thereof, egg products, and water. The enriched egg noodles shall be 

 enriched with folic acid and in accordance with the requirements as specified in the U.S. Standard 

 of Identity for Enriched Macaroni Products, 21 CFR 139.115. 

 (3) Egg products: The egg products used in enriched egg noodles shall be processed under 

 continuous U.S. Department of Agriculture (USDA) inspection in accordance with USDA 

 Regulations Governing the Inspection of Eggs and Egg Products, 7 CFR, Part 59. 

 (4) Miscellaneous Requirements:

 (a) As per the FDA regulation, no PHO will be tolerated in any food products 

 (b) When USDA verification of analytical requirements is specified in the solicitation, 
BREAD, BAGELS, GRANOLA BARS, 

CEREAL AND PASTA PRODUCTS

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163 

 contract, or purchase order, analytical testing must be performed on subsamples or retail 

 packages randomly selected from the lot. The number of subsamples must be based on 

 Federal Grain Inspection Service (FGIS) Processed Commodities Handbook. 

 (c) Whole wheat and spinach are acceptable. 

31. WILD RICE

a. Package and Size: 

 (1) 12/24 Oz. Box, 

 (2) 1/25 Lb. Bag, 

 (3) 1/50 Lb. Bag, 

 (4) 3/2 Lb. Box, 

 (5) 12/3.25 Lb. Pg, 

 (6) 1 Kg Pg, 6 Per Cs

 (7) Type: 

 (a) Type I wild rice (zizania palustris L), 

 (b) Type II Wild rice (zizaniz aquatica), 

 (c) Type III (Other)

b. Processing: 

 (1) Wood (hand) parched, 

 (2) Mechanically parched. 

 (3) Parboiled 

 

c. Packaging: 

 (1) Preservation, packaging, packing, labeling, and case marking shall be commercial unless 

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

 (2) The wild rice must be processed in accordance with Current Good Manufacturing Practices 

 (21 Code of Federal Regulations (CFR) Part 110). 

 (3) Miscellaneous Requirements:

 (a) As per the FDA regulation, no PHO will be tolerated in any food products 

 (b) When USDA verification of analytical requirements is specified in the solicitation, 

 contract, or purchase order, analytical testing must be performed on subsamples or retail 

 packages randomly selected from the lot. The number of subsamples must be based on 

 Federal Grain Inspection Service (FGIS) Processed Commodities Handbook, 

 http://www.gipsa.usda.gov/fgis/handbook/processcommodities_inspec.aspx. 

(c) The contents of each sample will be used to create a composite sample that will be 

used in the analytical testing.

(d) Must meet the Berry amendment standards.
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1. INTRODUCTION

a. DoD Menu Standards state for “Lean pre-prepared entrée dishes containing fewer than 500 calories, 

fewer than 35 percent calories from fat (usually fewer than 18 grams fat per serving), fewer than 10 

percent calories from saturated fat (usually fewer than 5 grams saturated fat per serving), and fewer than 

600 milligrams sodium.” Yet, there are prepared entrée made with cheese and/or vegetarian that will 

need more individualized requirements. Thus, those items with Cheese and/ or vegetarian will have 

specific nutrients requirements to meet.

b. In accordance with the USMC Fueled to Fight Nutrition Education Program parameters, no plantbased/plant forward/ vegetarian/ meatless items will be accepted if coded Red. This is in support of and 

by direction of the DoD Food and Nutrition Board subcommittee. 

2. PROTEIN ENTRÉE, PREPARED, WITH CHEESE 

a. Grade Requirement: N/A

b. Portion Size/Weight Range: package size to be determined by user

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Acceptable proteins are beef, chicken, pork, veal, lamb and turkey.

(4) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Sauce and seasonings are acceptable.

(c) Sodium should no more than 150 mg per oz.

(d) Total Fat no more the 4 g per oz.

3. PROTEIN ENTRÉE, PREPARED, WITH SAUCE

a. Grade Requirement: N/A

b. Portion Size/Weight Range: package size to be determined by user

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Acceptable proteins are beef, chicken, pork, veal, lamb, turkey, fish or seafood.

(4) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Vegetables and seasonings are acceptable.

(c) See DoD menu standards for specific nutrient requirements.

4. PASTA, PREPARED, WITH SAUCE 

a. Grade Requirement: N/A

b. Portion Size/Weight Range: package size to be determined by user

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.
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(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Vegetables, cheese and seasonings are acceptable.

(c) See DoD menu standards for specific nutrient requirements.

5. POT PIE, PREPARED, WITH PROTEIN

a. Grade Requirement: N/A

b. Portion Size/Weight Range: package size to be determined by user

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Acceptable proteins are beef, chicken, pork, veal, lamb and turkey.

(4) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Vegetables and seasonings are acceptable.

(c) See DoD menu standards for specific nutrient requirements.

6. PLANT BASED, ENTRÉE, PREPARED, FROZEN

a. Grade Requirement: N/A

b. Portion Size/Weight Range: package size to be determined by user

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Vegetables, beans, cheese, wraps, sauce, and seasonings are acceptable.

(c) Sodium should not be more than 120 mg per oz.

(d) Total Fat no more than 4 g per oz.

7. BURRITO, PREPARED, FROZEN

a. Grade Requirement: N/A

b. Portion Size/Weight Range: package size to be determined by user

c. Packaging and Marking:

(1) Product shall be packaged to protect against damage/deterioration during shipment and 

storage, must be able to remove individual portions without damage while solidly frozen.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Acceptable proteins are beef, chicken, pork, egg, bacon, sausage and turkey.

(4) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Vegetables, beans, cheese, sauce, and seasonings are acceptable.

(c) Sodium should not be more than 200 mg per oz.

(d) Total Fat no more the 4 g per oz.

(e) Minimum of 2.5 grams of protein per 1 oz.

8. EGG AND CHEESE, ENGLISH MUFFIN, F/C
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a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 - 6 oz. each (no additional tolerance shall be applied)

d. Packaging And Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shippin.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Total Fat content should be less than 5 grams per ounce.

(b) Sodium content should be less than 220 mg or less per ounce. 

(c) Protein content should be 2.75grams or more per ounce.

9. EGG AND CHEESE, BREAKFAST MEAT, ENGLISH MUFFIN, F/C

a. NAMI Name And Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 - 6 oz. each (no additional tolerance shall be applied)

d. Packaging And Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Total Fat content should be less than 4 grams per ounce.

(b) Sodium content should be less than 170 mg or less per ounce. 

(c) Protein content should be 3grams or more per ounce.

10. EGG WHITE AND CHEESE, TURK,CAN. BACON/ POUL SAUS., ENG. MUF, F/C

a. NAMI Name and Number : N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 -6 oz. each (no additional tolerance shall be applied)

d. Packaging And Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Total Fat content should be less than 1.5 grams per ounce.

(b) Sodium content should be less than 145 mg or less per ounce. 

(c) Protein content should be 3grams or more per ounce.

11. EGG AND CHEESE, BREAKFAST MEAT, CROISSANT, F/C

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 - 6 oz. each (no additional tolerance shall be applied)

d. Packaging And Marking:
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(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, 

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Total Fat content should be less than 5 grams per ounce.

(b) Sodium content should be less than 200 mg or less per ounce.

(c) Protein content should be 2.9 grams or more per ounce.

12. EGG AND CHEESE, BREAKFAST MEAT, BISCUIT, F/C

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 - 6 oz. each (no additional tolerance shall be applied)

d. Packaging And Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Total Fat content should be less than 5 grams per ounce.

(b) Sodium content should be less than 220 mg or less per ounce.

(c) Protein content should be 2.50 grams or more per ounce.

13. EGG AND CHEESE, BREAKFAST MEAT, BAGEL, F/C

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 -6 oz. each (no additional tolerance shall be applied)

d. Packaging And Marking:

(1) Product shall be packaged to protect against damage/deterioration during storage and 

shipping, 

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Total Fat content should be less than 5 grams per ounce.

(b) Sodium content should be less than 200 mg or less per ounce.

(c) Protein content should be 3 grams or more per ounce.

BLENDED FOODS (MEAT WITH VEG/FRUIT)

14. BEEF KABOBS, WITH VEGETABLES, WITH WOOD SKEWER, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: USDA Select

c. Portion Size/Weight Range: 3.5 – 4 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall meet all general and detailed specs of the NAMI Meat Buyer’s Guide.

(b) This item is to be prepared with onions and peppers.
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(c) This item may contain no more than 12% added solution.

(d) This item may be seasoned.

15. CHICKEN, THIGH, KABOB, W/VEGETABLES & FRUIT, RAW

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 3.75 – 4.25 oz. each (no additional tolerance shall be applied)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice. 

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices and be 

a high quality commercial item.

(b) Product shall include uniform pieces of onions, peppers, and pineapple.

(c) Product shall be on wooden skewers.

(d) Product may be marinated with a maximum of 8% solution.

16. CHICKEN BURGER, WITH QUINOA & VEGETABLES, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 oz. each (+/- 1/4 oz. tolerance)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Item shall contain a minimum of 45% protein contribution from meat and no more 

than 15% fat.

(c) Additional ingredients such as beans, vegetables, and whole grains are permitted with 

appropriate spices.

(d) Minimum amount of protein is 6 g per oz. and maximum of 60 mg of sodium per oz.

17. TURKEY BURGER, WITH BROWN RICE & VEGETABLES, FULLY COOKED

a. NAMI Name and Number: N/A

b. Grade Requirement: N/A

c. Portion Size/Weight Range: 4 oz. each (+/- 0.25 oz. tolerance)

d. Packaging and Marking:

(1) Product shall be IQF and packaged in a manner which will protect it from deterioration 

during shipment and storage and permit removal of individual portions without damage.

(2) Packing and marking shall be in accordance with Good Commercial Practice.

(3) Miscellaneous Requirements:

(a) Product shall be processed in accordance with Good Manufacturing Practices.

(b) Item shall contain a minimum of 45% protein contribution from meat and no more 

than 15% fat.

(c) Fillers such as beans, vegetables, and whole grains are permitted with appropriate 
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spices.

(d) Minimum amount of protein is 3 g per oz. and maximum of 230 mg of sodium/oz.
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Vegetable Name Deeply 

Colored? Starchy Non-Starchy Legumes Notes\Comments

Asparagus *

Bamboo Shoots *

Bean Sprouts *

Baked Beans * * seasoned

Black, Beans *

Garbanzo, Beans *

Lima, Beans *

Beets * *

Brussel Sprouts *

Beans, dried 

***** *

Broccoli * *

French Green 

Beans * *

Green Beans * *

Yellow Beans * *

Green Beans 

w/Mushrooms * *

Carrots * *

Diced carrots * *

Cabbage *

California Blend * *

Cauliflower *

Creamed Corn *

Peas & carrots * Starchy due to peas

Corn & Peppers * Starchy due to Corn

Corn *

Corn on the Cob *

Green, leafy ** * *

Kimchi * seasoned

Mushrooms *

Mixed Veg (5 

way) * Starchy due to Corn, Peas & Lima Beans

Peas & onions * *

Peppers * *

Peas * *

Potatoes *

Pumpkin *
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VEGETABLE IDENTIFICATION CHART (STARCHY/NON-STARCHY/LEGUME)

Sauerkraut,canned * Seasoned

Spinach * *

Diced Squash * *

Squash is nonstarchy unless using 

Butternut; Butternut 

is STARCHY

Stewed tomatoes * *

Succotash * Starchy due to Corn 

and Lima Beans

Sugar snap Peas * *

WI Blend * Starchy due to Corn

**** Pink, Pinto, 

white

** Turnip, mustard
GLOSSARY OF ACRONYMS AND TERMS

172

A

A. P. (As – Purchased) – The condition or cost of an item as it is purchased or received from a supplier.

B

Binders – Approved edible substances used for stabilizing, binding, and changing texture and shape of 

food.

Blast Frozen – Products are frozen rapidly at extremely low temperatures (-10° F or lower) in conjunction 

with high-velocity air movement around the product.

Breaded – Product that is coated shall NOT be more than 30% of an edible substance, usually flour or 

bread crumbs. Product may first be dipped in a batter to enhance the adherence of the breading.

C

Comminuted – Reduction of meat particle size, using such methods as grinding, dicing, and chopping.

Cured – Meat products that have been infused with special saline solutions and ingredients to enhance 

flavor and color, and extend shelf life. Commonly called “corned” when referring to a cured beef item 

e.g., poultry cutlet chopped and formed.

D

Deckle – Fat and lean lying between bone and the main muscle of the brisket.

Denuded – Meat cuts that have had practically all surface fat removed, also referred to as peeled.

E - F

F/C – Fully Cooked

Fajitas – Boneless meat, sliced into narrow irregular strips from 1.0 inch to 3.0 inches in length. Usually 

cut from extra-lean, tender beef and chicken. 

FSIS – Food Safety and Inspection Service, USDA.

G

Grade – USDA or CFIA designation that indicates quality or yield of meat. See Quality Grade and Yield 

Grade.

Gross Weight – Refers to the weight of products plus their packaging and packing materials, including the 

shipping container and closure materials such as strapping.

H - I

Injected – Meat cuts that have had solutions introduced throughout the muscles by injection or pumping. 

Also referred to as Pumped or “Processed With.”
GLOSSARY OF ACRONYMS AND TERMS

173

IQF – Individually Quick Frozen. Refers to cuts that have been individually frozen at extremely low 

temperatures immediately after processing.

J – K

Kabob – Boneless dices of meat that are generally placed on skewers and grilled.

L

Laid - Out Pack – A portion, single thickness on separating sheets or boards. 

LFTB – Lean finely textured beef “pink slime.”

M

Marinade/Marinate – To be labeled “marinated,” a product must use a liquid marinade that is a mixture in 

which food is either soaked, massaged, tumbled, or injected in order to enhance taste, tenderness, or other 

sensory attributes such as color or juiciness. Under USDA FSIS labeling regulations, in order to use the 

term “marinated” as part of the item name on the Principle Display Panel, the percent of added solution 

cannot exceed the following:

Meats – Not more than 10%

Bone-In Poultry – Not more than 3%

Boneless Poultry – Not more than 8%

Note: If the percent of added solution is within the identified limits, the label is not required to declare the 

actual percentage. However if the percent of added solution exceeds these limits, the product must be 

labeled “Contains up to X% Added Solution” (or similar language) as part of the item name/standard of 

identity on the Principle Display Panel, with the actual percentage amount identified.

MSP – Mechanically separated poultry. This refers to poultry raw materials or food products made by 

mechanically separating bone from muscle tissue of carcasses and parts of poultry carcasses. MSP must 

be declared as mechanically separated chicken or turkey on the label.

N

NAMI – North American Meat Processors Association

Needled, Needling – A tenderizing process involving penetration of muscles by closely spaced thin blades 

with sharpened ends that cut muscle fibers into short segments. Also referred to as Pinned. 

Net Weight – Weight of the contents of a container after the weight of packaging and packing materials 

has been deducted.

NTE – Not To Exceed

No Roll – Refers to beef carcasses and cuts that have not been officially graded and identified by the 

USDA. The quality grade is usually lower than Select.

O – P
GLOSSARY OF ACRONYMS AND TERMS

174

P/C – Partially Cooked

Parts (Poultry) – Ready-to-cook chicken legs (thighs and drumsticks), breasts, or wings.

PSO – Purchaser Specified Option.

Pullman Style – Usually refers to a meat product packed into a long container (usually rectangular or 

square).

Pumped – See Injected.

Purge – The juices exuded from fresh, cooked, and cured meat cuts after they are packaged and which 

remain in the package at the time of opening.

Q – R

Ready–to–Cook (RTC) – Dressed, whole-bodied carcass or parts ready for the consumer to cook.

S

Sausage – Comminuted meat products prepared with meat or meat by-products and seasoned with spices 

(salt, pepper, etc.) in small amounts. Sausage products may be cooked or uncooked and smoked or unsmoked.

Sectioned and Formed – A meat product that consists of entire muscles (or muscle systems) that are 

closely trimmed, massaged, and then formed into a desired shape. Sectioned and formed hams are an 

example of this product type.

Surimi – Japanese for ground meat

T

TSP – Tri-sodium phosphate, a solution permitted as use for an antimicrobial agent on poultry.

U – V

USDA – United States Department of Agriculture

Vacuum Packed – Refers to the process of encasing meat cuts in bags or pouches fabricated from 

laminated plastic, evacuating air from the bags and sealing them for extended refrigerated storage.

Variety Meats – See Edible By-Products

Vegan Natural Flavors - The essence of crispy air extracted with a hint of tender field grass fermented by 

bare footed stalks of broccoli lovingly harvested during a tropical thunderstorm at midnight by humorless 

fungi’s.

W
GLOSSARY OF ACRONYMS AND TERMS

175

Water Added – USDA labeling term that identifies a meat cut that has been injected with cure solution in 

excess of the amount lost during the curing and smoking process, thus yielding a cut that weighs more 

than the original uncured weight. There are differences in label requirements for various products to 

which water has been added.

WOG – Term given to broilers sold without giblets and neck.
CATALOG ABBREVIATIONS

USED FOR RESTANDARDIZATION OF SUBSISTENCE

PRIME VENDOR MASTER DATABASE

BY DLA TROOP SUPPORT- FTSA

176 

Abbreviation Definition

#10CN NO. 10 SIZE CAN

1000 ISLAND THOUSAND ISLAND

6/#10CN 6 NO. 10 CAN

Ace K ACESULFAME POTASSIUM (calorie-free sugar substitute)

ALT ALTERNATIVE

AM AMERICAN

APTZR APPETIZER

ASEPTIC PG ASEPTICALLY PACKAGED

ASP ASPARTAME

ASST ASSORTMENT, ASSORTED

AVG AVERAGE

BANA BANANA

BBQ BARBECUE

BCN BACON (in sandwiches)

BEANS BAKED BEANS, WHITE, W/BACON & BROWN SUGAR

BEV BEVERAGE

BF BUTTER FAT

BFLY BUTTERFLIED

BG BAG

BIB BAG-IN-BOX

BIBG BOIL-IN-BAG

BIO-B BIOBASED

BIO-D BIODEGRADABLE

BISC BISCUIT

BK BAKED

BKFST BREAKFAST

BLBERRY BLUEBERRY, BLUBERRIES

BLD BLEND(ED)

BLKBERRY BLACKBERRY, BLACKBERRIES

BNLS BONELESS

BRD BREADED

BRKT BRISKET

BRL/FRY BROILER OR FRYER

BRN BROWN

BRST BREAST

BRT BONED, ROLLED, AND TIED

BT BOTTLE

BTR BUTTER

BTRD/BRD BTRD, BRD OR BRD, BTRD

BX BOX

C&S CURED & SMOKED

C/S CLINGSTONE

CAFF CAFFEINE

CARA CARAMEL

CARB CARBONATED
CATALOG ABBREVIATIONS

USED FOR RESTANDARDIZATION OF SUBSISTENCE

PRIME VENDOR MASTER DATABASE

BY DLA TROOP SUPPORT- FTSA

177 

CARBO CARBOHYDRATE

CARR CARRAGEENAN

CBERRY CRANBERRY

CC CENTER-CUT

CHDR CHEDDAR

CHK CHUNKED OR CHUNK

CHK&FRM CHUNKED & FORMED

CHL CHILLED

CHOC CHOCOLATE

CHOP&FRM CHOPPED AND FORMED

CHP&FRM CHIPPED AND FORMED

CIN CINNAMON

CK COOKING OR COOK

CKD COOKED

CKN CHICKEN

CN CAN, CANNED

CNTY FRIED COUNTRY-FRIED

CO CONTAINER

COMPRT COMPARTMENT

CONC CONCENTRATE

COND CONDENSED

COV COVERED

CRM CREAMED, CREAM

CRMY CREAMY

CS CASE

CTF CONTAINS TRANS FAT

D/O DECKLE OFF

DBL DOUBLE

DD DEEP DISH (for pizza)

DECAF DECAFFEINATED

DEHY DEHYDRATED

DFF DEEP FAT FRY

DISP DISPENSER

DK DRINK (ONLY IN CFMS DESCRIPTION & ITEM NAME FOR MEAL KIT W/DK)

DZN DOZEN

EA EACH

ENT-I ENTRÉE, IND SERV

ENT-M ENTRÉE, MULTI-SERV

EQUIV EQUIVALENT

ESL EXTENDED SHELF LIFE

EVAP EVAPORATED

F/BK FULLY BAKED

F/C FULLY COOKED

F/S FREESTONE

FARM FARM RAISED

FF FAT FREE
CATALOG ABBREVIATIONS

USED FOR RESTANDARDIZATION OF SUBSISTENCE

PRIME VENDOR MASTER DATABASE

BY DLA TROOP SUPPORT- FTSA

178 

FL FLUID

FLAV FLAVOR, FLAVORED

FLK&FRM FLAKED & FORMED

FLT FILLET

FOB FRUIT ON THE BOTTOM

FOR DISP FOR POST-MIX OR PRE-MIX DISPENSERS

FORT FORTIFIED

FR FRENCH

FRANKS FRANKFURTERS

FRST FROSTED

FZN FROZEN

GEN GENERAL

GF GLUTEN FREE

GL GALLON, GAL (GA in CFMS)

GLZ GLAZE

GM GRAM (G in CFMS)

Gr GRADE

GRD GROUND

GRN GREEN

H&G HEADED & GUTTED (for fish)

H&S HEAT & SERVE

H/S HOT & SPICY

h/s (lower case) HEAVY SYRUP

HD HUNDRED

HCSWGP HYDROLYZED CORN, SOY, AND WHEAT GLUTEN PROTEIN

HSP HYDROLYZED SOY PROTEIN

IF INDIVIDUAL FROZEN

IMIT IMITATION

IN INCH

INC INCREMENT

IND INDIVIDUAL

INST INSTANT = INST

IQF INDIVIDUALLY QUICK FROZEN

IOP ISOLATED OAT PRODUCT

ISP ISOLATED SOY PROTEIN

IT ITALIAN (FOR CFMS WHEN NECESSARY)

IVP INDIVIDUALLY VACUUM PACKED

IW INDIVIDUALLY WRAPPED (used when U/I is EA – as in 24/2 OZ EA. If U/I is PG, CS, etc., 

then IW is eliminated and 24/2 OZ

EA is changed to 24/2 OZ PG)

JR JAR

JT JOINT (IDENTIFY JOINTS FOR CKN WINGS IE: JT 1, JT 2, JT 1&2)

L/CAL LOW CALORIE

L/CARBO LOW CARBOHYDRATE(S)

L/LAC LOW LACTOSE

l/s (lower case) LIGHT SYRUP
CATALOG ABBREVIATIONS

USED FOR RESTANDARDIZATION OF SUBSISTENCE

PRIME VENDOR MASTER DATABASE

BY DLA TROOP SUPPORT- FTSA

179 

It (lowercase) LIGHT

LB POUND

LF LOW FAT

LS LOW SODIUM

LT LITER

MARG MARGARINE

MARIN MARINATED

MAX MAXIMUM

MESQ MESQUITE

MG MILLIGRAM

MIN MINIMUM

ML MILLILITER

MOZZ MOZZARELLA

MSC MECHANICALLY SEPARATED CHICKEN

MST MECHANICALLY SEPARATED TURKEY

MULTI-USE (for 

E08s)

MULTI-PURPOSE

N#PXXXX (no 

spaces)

NAMI# FOR POULTRY

N#XXX (no spaces) NAMI #

N/CAFF CAFFEINE FREE

N/CHOL CHOLESTEROL FREE OR NO CHOLESTEROL

N/LAC NONE/NO OR LACTOSE FREE

NAF NONAPPROPRIATED FUNDS

NAT NATURAL

NAT JUICE NATURAL JUICE PACK

NF NONFAT

NITRO NITROGEN

NO BAKE PREP W/O BAKING

NONALC NONALCOHOLIC

NS NO SODIUM

NSA NO SUGAR ADDED

O/R OVEN READY

OATMEAL, INST ROLLED OATS, INST

OATS, ROLLED ROLLED OATS

OR OVEN ROASTED

ORIG ORIGINAL

OZ OUNCE(S)

P/BK PREBAKED

P/C PRECOOKED

P/S PART SKIM

PAR/BK PARBAKED

PAR/BL PARBOILED

PAR/C PARCOOKED/PARTIALLY COOKED

PARM PARMESAN, PARMIGIANA

PAST PASTEURIZED
CATALOG ABBREVIATIONS

USED FOR RESTANDARDIZATION OF SUBSISTENCE

PRIME VENDOR MASTER DATABASE

BY DLA TROOP SUPPORT- FTSA

180 

PB PEANUT BUTTER

PBO PIN BONE OUT

PDR POWDER

PEP PEPPERONI

PEPR PEPPERS (used in item description, NOT item name)

PG PACKAGE, PACK, POUCH

PHO-FREE PARTIALLY HYDROGENATED OIL FREE

PIZZA-I PIZZA, IND SERV

PIZZA-M PIZZA, MULTI SERV

PK PACK (as in solid pack or water pack tuna)

PKT POCKET

PLA POLYLACTIC ACID

PREP PREPARED

PROV PROVOLONE

PT PINT

PUFI Packed Under Federal Inspection

PUREE PUREED

QT QUART

QTR QUARTER, QUARTERS, QUARTERED

R/CAL REDUCED CALORIE

R/CARBO REDUCED CARBOHYDRATE

R/CHOL REDUCED CHOLESTEROL

R/LAC REDUCED LACTOSE

RBERRY RASPBERRY, RASPBERRIES

RD DIAMETER OR ROUND

RECT RECTANGULAR

REG REGULAR

RES (for E08s) RESISTANT

RESTRCT RESTRUCTURED

RF REDUCED FAT

RM RIB MEAT

RS REDUCED SODIUM

RST ROASTED, ROAST

RTB UNBAKED OR OVEN READY

RTC READY TO COOK

RTS READY TO SERVE

RTU READY TO USE

SAUS SAUSAGE

SBERRY STRAWBERRY, STRAWBERRIES

SDLS SEEDLESS

SEAS SEASONED

SF SUGAR FREE

SHL SHELLED (No shell; extracted from the shell)

SHLD SHOULDER

SHRD SHREDDED

SKLS SKINLESS
CATALOG ABBREVIATIONS

USED FOR RESTANDARDIZATION OF SUBSISTENCE

PRIME VENDOR MASTER DATABASE

BY DLA TROOP SUPPORT- FTSA

181 

SL SLICED, SLICES

S/M ON SIDE MUSCLE ON

SMK SMOKED OR SMOKE

SOD-FREE SODIUM FREE

SOL SOLUTION

SPC SOY PROTEIN CONCENTRATE

SQ SQUARE

SS SHELF STABLE

STK STEAK

STRAIN STRAINED

STRAIT STRAIGHT

SUB SUBMARINE

SUBST SUBSTITUTE

SUPP SUPPLEMENTS

SVG SERVING

SW SOUTHWESTERN

SWICH SANDWICH

SWT SWEET, SWEETENED

T&S THAW AND SERVE

TEMP TEMPERATURE

TF TRANS FAT

TFF TRANS FAT FREE

THK THICK

TPB THAW-PROOF-BAKE

TRB TRIBE

TROP TROPICAL

TSF TEXTURED SOY FLOUR

TSP TEXTURED SOY PROTEIN

TVP TEXTURED VEGETABLE PROTEIN

UNIV GRIND UNIVERSAL GRIND

UNFRST UNFROSTED

UnGr UNGRADED

UNIV UNIVERSAL

UNSHL UNSHELLED (In the shell; not extracted from its shell)

UNSWT UNSWEETENED

US Ch Gr US CHOICE GR

US GRA US GRADE A

US Sel Gr US SELECT GR

US#1 US #1 GRADE

USF US FANCY GRADE

USF/XF MIXED GRADES (EG)

USXF US EXTRA FANCY GRADE

VAC PAC VACUUM PACKAGED

VAN VANILLA

VARIETY VARIETY PACK

VEG VEGETABLE
CATALOG ABBREVIATIONS

USED FOR RESTANDARDIZATION OF SUBSISTENCE

PRIME VENDOR MASTER DATABASE

BY DLA TROOP SUPPORT- FTSA

182 

VIN VINAIGRETTE

VIT VITAMIN

VLS VERY LOW SODIUM

VPP VEGETABLE PROTEIN PRODUCT

W/(%) WATER WATER ADDED (%)

W/D WHITE/DARK (FOR MEAT; SAME AS BREAST/THIGH)

W/O WITHOUT

W/RM WITH RIB MEAT

W/WATER WITH WATER

W/XXXX WITH

WATER PREP PREP W/WATER ONLY

WG WHOLE GRAIN

WHIP WHIPPED

WHL WHOLE

WHT WHITE

WILD WILD CAUGHT

WMELON WATERMELON

WOG WITH OUT NECK & GIBLETS

WRP WRAPPED

WT WEIGHT

WTR ADD WATER ADDED

WTR PROD WATER PRODUCT

X-...(as in XHEAVY)EXTRA

XL EXTRA LONG

YLD YIELD

Other abbreviations may be used at certain times when space constraints exist. 

Latest Effective Date listed on the first page will indicate date of revision; updated as needed. 
REFERENCES

183

108th Congress public Law 287. (2018, April 5). Public law 108-287. Retrieved from Title 1, Military 

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AMEDD Army. (2018, April 5). Worldwide Directory of Sanitarily Approved Food Establishments for 

Armed Forces Procurement. Retrieved from Approved Sources: 

https://veda.amedd.army.mil/86257B8D004A4B6C/PHC

Dairy Council of California, (2021). Retrived from https://www.healthyeating.org/

Defense Logistics Agency. (2018, April 5). DLA Troop Support Subsistence. Retrieved from MPA, 

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Electronics System (STORES). Retrieved from 

https://www.stores.dla.mil/stores_web/Admin_Logon.aspx

Defense Logistics Agency, The Nation's Combat Logistics Support Agency. (2018, April 9). DLA Troop 

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http://www.dla.mil/TroopSupport/Subsistence/FoodServices/mpanapa.aspx

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DoD Purchases from Non-U.S. Sources Imposed by 10 U.S.C. 2533a. Retrieved from 

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252.225-7012: https://www.gpo.gov/fdsys/pkg/CFR-2011-title48-vol3/pdf/CFR-2011-title48-

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pdf

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Docket No. FDA-2017-N-0763. Retrieved from Food Labeling: Health Claims; Soy Protein and 

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Department of the Army. (2012, July 24). Army Regulation 30-22. Retrieved from Food Program Army 

Food Program: https://dmna.ny.gov/foodservice/docs/references/new_AR_30-22.pdf

Department of the Army. (2018, April 5). Food Program, Operating Procedures for the Army Food 

Program. Retrieved from DA PAM 30-22, 6 February 2007: 

https://dmna.ny.gov/foodservice/docs/references/DA_PAM_30-22.pdf

Department of the Navy. (2009, July 9). Marine CORPS ORDER 10110.14M. Retrieved from MARINE 

CORPS FOOD SERVICE AND SUBSISTENCE PROGRAM 9 JULY 2009: 

http://www.marines.mil/Portals/59/Publications/MCO%2010110.14M.pdf
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Department of the Navy. (2017, October 21). NAVSUP P-485 Volume 1- Afloat Supply. Retrieved from 

Naval Supply Procedures, 21 October 1997: http://www.public.navy.mil/surfor/Documents/P485_NAVSUP_Vol_1.pdf

DFARS. (2018, January 1). SUBPART 225-70-AUTHORIZATIONS ACTS, APPROPRIATIONS ACTIS, 

AND OTHER STATUTORY RESTRICTIONS ON FOREIGN ACQUISTION. Retrieved from 

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THE U.S. FOR PERSONNEL OF THOSE ACITIVITIES: 

https://www.acq.osd.mil/dpap/dars/dfars/html/current/225_70.htm 

DA. (2018, February 27). Food and Additve Ingredients. Retrieved from Final Determination regarding 

Partially Hydrogenated Oils: 

https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm449162.

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Federal Register. (2018, March 4). Amend the Federal Meat and Poultry products. Retrieved from 

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https://www.fsis.usda.gov/wps/wcm/connect/76ab521d-c44c-4b4d-b397-16c08fccc79d/92-

024F.pdf?MOD=AJPERES 

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Act of 2004 Questions and Answers. Retrieved from Public LAW 108-282, Title II: 

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regulations. Retrieved from 25.103 Exceptions: 
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0 

United States Department of Agriculture. (2015, December). Dietary Guidelines for Amreicans 2015-

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(FDA, 2018). 
USMC FUELED TO FIGHT® COLOR CODING CRITERIA

187

 ACCEPTABLE (GREEN) = Acceptable. No deviations from the contract or the item 

description stock number requirements.

 MINOR NONCONFORMANCE (YELLOW) = Not fully acceptable. A Minor 

nonconformance is a deviation from the contract or the item description stock number requirements. This 

minor nonconformance is not likely to materially reduce the usability or serviceability of the item for its 

intended purpose or affect its condition and/or the continued storage of the item for further use. Examples 

of minor nonconformance: Cataloging issues; Minor workmanship/fabrication violations; Minor 

weight/portion control violations; Items that exhibit very slight freezer burn or dehydration on some 

sample units; Minor workmanship/fabrication or minor weight issues; Minor deviations from packing, 

packaging, labeling and marking requirements that would not necessitate a regulatory market suspension 

or affect DSCP's ability to recall the item. ACTION REQUIRED: This nonconformance requires 

attention from the PV. Minor nonconformance may be tolerated by the customer for a short period of 

time (until the PV receives a new product at OCONUS but for no more than 30 days at CONUS 

locations).

 MAJOR NONCONFORMANCE (BLUE) = A major nonconformance, other than critical, is a 

deviation from the contract or the item description stock number requirements. This major 

nonconformance is a deviation that materially affects or is likely to have a major effect on the 

serviceability, usability, condition and/or continued storage of an item for further use. Examples of major 

nonconformance's: Domestic source/regulatory/approved source violations; Wrong item; Grade failures 

or mismatch; Major workmanship/fabrication violations; Major weight/portion control violations; Item 

shelf life/ expiration date violations; Not latest season pack/crop year violations; Items that exhibit major 

freezer burn or dehydration, temperature abuse, and/or other off condition that although not likely to 

result in hazardous or unsafe conditions, the defect and/or combination of defects materially affect the 

item serviceability for its intended purpose and/or prevents the performance and production of an end 

item/meal by the customer; and/or major deviations from packing, packaging, labeling and markings that 

would necessitate a regulatory market suspension or have a major effect on DSCP's ability to recall the 

product. ACTION REQUIRED: PV is required to STOP ISSUE of the item, unless otherwise approved 

by the Contracting Officer.

 CRITICAL NONCONFORMANCE (RED) = A critical nonconformance is a deviation that 

judgment and experience indicate consumption of the item is likely to result in hazardous or unsafe 

conditions for individuals. An item will receive a Red Rating if it contains a critical defect(s) that involve 

food safety issues such as wholesomeness, foreign material, contamination or adulteration issues that 

judgment and experience indicate consumption of the item is likely to result in hazardous or unsafe 

conditions for individuals. Examples of critical nonconformance's: Items with food safety concerns are 

those items that exhibit decomposition, contamination, foreign material, and/or other conditions that 

render an item unfit for human consumption ACTION REQUIRED: PV is required to STOP ISSUE of 

the item, immediately NOTIFY DOD CUSTOMERS, REQUEST RETURN of the item in question, and 

notify supplier/producer of the item (if applicable).
USMC FUELED TO FIGHT® COLOR CODING CRITERIA

188
189 

USMC FUELED TO FIGHT® CODING CALCULATOR

Nutrition Component Value Possible points Points

Preparation Is the cooking method of the product deepfrying? Stop here: Automatically Red

Trans Fat Does the product contain “partially 

hydrogenated” fat/ oil (trans fat)? Stop here: Automatically Red

Additives 

Does the product contain added monosodium 

glutamate (MSG)? Stop here: Automatically Red

% of calories from saturated fat

Calculate % of calories from SATURATED fat 

or use nutrient analysis 

≤ 10% sat fat = 2

11–15% sat fat = 1

≥ 16% sat fat = 0

% of calories from total fat

Calculate % of calories from TOTAL fat

*Total fat may be higher than 30% and still 

score 2 points for select items if the saturated fat 

is ≤10%. Items that may qualify for this 

exception include salmon and salad dressings or 

condiments made with heart-healthy fats.

≤ 30% total fat* = 2

31–49% total fat = 1

≥ 50% total fat = 0

Fiber G of fiber per serving 

> 6 g = 3

4–6 g = 2 

2–3.9 g = 1 

< 2 g = 0

Sugar G of total sugar per serving

<12 g of sugar=3

12–18 g of sugar=1 

> 18 g of sugar = 0