1
2

 

Table of Contents

US Air Force & US Space Force BUYERS GUIDE INTRODUCTION.................................. i

1. GENERAL i

2. DOD MENU STANDARDS: i

3. GO FOR GREEN PROGRAM i

4. RESPONSIBILITIES iii

5. PROCEDURES FOR NEW ITEMS VISITS OF VENDORS, MANUFACTURERS, OR BROKERS

iii

10. FILE MAINTENANCE REQUIREMENTS iii

FSC 8905 - MEAT, POULTRY, AND SEAFOOD................................................................. 1

BEEF.................................................................................................................................... 4

1. BEEF BRAISING STEAK, SWISS, RAW 4

2. BEEF, BREAKFAST STEAK, RAW 4

3. BACON, BEEF, BREAKFAST, SL, FZN, C&S 4

4. BEEF, BRISKET, DECKLE-OFF, BONELESS, CORNED, FULLY COOKED 5

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

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

7. BEEF, BRISKET, DECKLE OFF, SLICED, FULLY COOKED 6

8. BEEF CHUCK, CHUCK ROLL, RAW 6

9. BEEF CHUCK, SHOULDER CLOD, ARM ROAST, RAW 6

10. BEEF, CUBED STEAK, RAW 7

11. BEEF CHUCK, SHOULDER (CLOD) ROAST, RAW 7

12. Each roast shall be netted or tied. BEEF FOR STEWING, FULLY COOKED 7

13. BEEF FOR STEWING, RAW 7

14. BEEF FAJITA STRIPS, RAW 8

15. BEEF FAJITA STRIPS, SEASONED, FULLY COOKED 8

16. BEEF FLANK, FLANK STEAK, RAW 9

17. BEEF, GROUND, BULK, 90% LEAN, RAW 9

18. BEEF, GROUND, BULK, 90% LEAN, FULLY COOKED 10

19. BEEF, GROUND, PATTIES, 85% LEAN, RAW 10

20. BEEF, GROUND, PATTIES, 85% LEAN, FULLY COOKED 10

21. BEEF, GROUND, PATTIES, ANGUS, 85% LEAN, FULLY COOKED 11

22. BEEF LIVER, RAW 11

23. BEEF LOIN, STRIP LOIN STEAK, BONELESS, CENTER-CUT, RAW 12

24. BEEF LOIN, T-BONE STEAK, RAW 12

25. BEEF LOIN, TENDERLOIN, FULL, SIDE MUSCLE OFF, DEFATTED, RAW 13

26. BEEF LOIN, TOP SIRLOIN BUTT, CENTER CUT, CAP OFF, BONELESS, RAW 13

27. BEEF LOIN, TOP SIRLOIN BUTT STEAK, CENTER CUT, BONELESS, RAW 13

 USAF and USSF Services Buyers Guide September 2021
3

28. BEEF for KABOBS, RAW 14

29. BEEF KABOBS, WITH VEGETABLES, WITH WOOD SKEWER, RAW 14

30. BEEF OXTAIL, DISJOINTED, 1-2” CUT, RAW 14

31. BEEF, POT ROAST, F/C 15

32. BEEF, PULLED/SHREDDED, F/C 15

33. BEEF RIB, RIBEYE, LIP-ON, F/C 15

34. BEEF RIB, RIBEYE ROLL for PRIME ROAST, RAW 16

35. BEEF RIB, RIBEYE ROLL STEAK, BONELESS, RAW 16

36. BEEF RIB, ROAST-READY, F/C 16

37. BEEF ROUND, HEEL & SHANK OFF, W/O KNUCKLE, BNLS, RAW 17

38. BEEF ROUND, RUMP & SHANK PARTIALLY OFF, HANDLE ON, RAW 17

39. BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, RAW 17

40. BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, F/C 18

SERVICES AUTHORIZED: USAF & USSF 18

41. BEEF ROUND, TOP, (INSIDE), CAP OFF, RAW 18

42. BEEF, SHORT RIB, BONE IN, RAW 18

43. BEEF, TOP, INSIDE, ROUND, CAP OFF, F/C 18

44. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, RAW 19

45. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, F/C 19

46. BEEFSTEAK, SALISBURY, F/C 20

47. BEEFSTEAK, WAFER SLICED (PHILLY STYLE), WHOLE MUSCLE, RAW 20

48. BEEFSTEAK, WAFER SL. (PH. STY), (BEEF, H20 & FOOD STARCH PROD), RAW 20

LAMB ................................................................................................................................ 22

1. LAMB RIB CHOPS, RAW 22

2. LAMB SHOULDER ROAST, RAW 22

3. LAMB, WATER, & BINDER PRODUCT, DICED, FULLY COOKED 22

VEAL................................................................................................................................. 23

1. VEAL, STEAK, BREADED, RAW 23

PORK................................................................................................................................. 24

1. BACON, CANADIAN STYLE, CURED & SMOKED, SLICE 24

2. BACON, SLICED, F/C 24

3. BACON, SLICED, RAW 24

4. HAM, BOILED, BONELESS (CURED), F/C 25

5. HAM, BONELESS, (CURED AND SMOKED), F/C, PIT STYLE 25

6. HAM, CURED & SMOKED, F/C, BONELESS 25

7. HAM, STEAK, BONELESS (CURED or SMOKED), F/C 26

8. HAM, CURED & SMOKED, SPECIAL, BONELESS, F/C 26

9. HAM, DICED, CURED & SMOKED, F/C 26

10. HAM, JUICES, HONEY-CURED (SMOKED), PARTIALLY BONED, SPIRAL CUT 27

11. PORK, DICED, RAW 27

12. PORK HOCKS, SHOULDER (CURED AND SMOKED) 27

13. PORK LEG, RAW 28

14. PORK LOIN CHOPS, CENTER CUT, ONE MUSCLE, BONELESS, RAW 28

15. PORK LOIN, ROAST, BONELESS, RAW 29

16. PORK ROASTING PIG, WHOLE, WITH HEAD, RAW 29

17. PORK SHOULDER, BBQ, PULLED/SHREDDED, FULLY COOKED 29

18. PORK SHOULDER, BUTT, BONE IN, RAW 29

19. PORK SHOULDER, BUTT, BONELESS, RAW 30
4

20. PORK SHOULDER BUTT STEAKS, BONE IN, RAW 30

21. PORK SHOULDER BUTT STEAKS, BONELESS, RAW 31

22. PORK SPARERIBS, BREAST BONE (STERNUM) OFF, FULLY COOKED 31

23. PORK SPARERIBS, RAW 31

24. PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED 32

25. PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED IN BOIL IN BAG 32

26. PORK SPARERIBS, ST. LOUIS STYLE, RAW 32

27. PORK STEAKS, FLAKED AND FORMED, BREADED, RAW 33

28. PORK TENDERLOIN, RAW 33

CHICKEN.......................................................................................................................... 34

1. CHICKEN, 8 WAY CUT, BREADED, F/C 34

2. CHICKEN, 8 WAY CUT, RAW 34

3. CHICKEN BREAST FILLET WITH RIB MEAT, BREADED, F/C 34

4. CHICKEN BREAST FILLET WITH RIB MEAT, RAW 35

5. CHICKEN BREAST FILLET WITH RIB MEAT. WITH GRILL MARKS, F/C 35

6. CHICKEN BREAST FAJITA STRIPS, F/C 36

7. CHICKEN BREAST FAJITA STRIPS, RAW 36

8. CHICKEN BREAST NUGGET, BREADED, F/C 37

9. CHICKEN BREAST CHUNK, BREADED, F/C 37

10. CHICKEN BREAST TENDERS, WITH RIB MEAT, BR, F/C 37

11. CHICKEN BREAST TENDERS, WITH RIB MEAT, BREADED, RAW 38

12. CHICKEN BURGER, WITH QUINOA & VEGETABLES, F/C 38

13. CHICKEN, DICED, LOW SODIUM, F/C 39

14. CHICKEN, GROUND, BULK, 90% LEAN, RAW 39

15. CHICKEN, GROUND, PATTIES, 85% LEAN, RAW 40

16. CHICKEN PATTIES, BREADED, F/C 40

17. CHICKEN, QUARTERED, OVEN ROASTED, F/C 40

18. CHICKEN, QUARTERED, RAW 41

19. CHICKEN STEAKS, WAFER SLICED (PHILLY STYLE), RAW 41

20. CHICKEN TENDERLOINS, BREADED, F/C 41

21. CHICKEN THIGH, BONELESS/SKINLESS, RAW 42

22. CHICKEN THIGHS, BONELESS/SKINLESS, TOCINO, PHIL. STY.RAW 42

23. CHICKEN, THIGH, KABOB, RAW 43

24. CHICKEN, THIGH, KABOB, F/C 43

25. CHICKEN, THIGH, KABOB, W/VEGETABLES & FRUIT, RAW 43

26. CHICKEN, WHOLE, WITHOUT NECK AND GIBLETS, RAW 44

27. CHICKEN WINGS, BREADED, JOINTS 1 & 2, F/C 44

28. CHICKEN WINGS, OVEN ROASTED, JOINTS 1 & 2, F/C 45

29. CHICKEN WINGS, UNBREADED, JOINTS 1 & 2, F/C 45

30. CHICKEN WINGS, WHOLE, RAW 45

31. CORNISH HEN, HALVES, RAW 46

32. CORNISH HEN, HALVES, FROZEN 46

33. CORNISH HEN, WHOLE WITH AND WITHOUT GIBLETS, RAW 46

TURKEY............................................................................................................................ 48

1. TURKEY BACON, SLICED 48

2. TURKEY BACON, CHP AND FRM, SL FZN, F/C 48

3. TURKEY BREAST FILLET, RAW 48

4. TURKEY BREAST ROAST, SKIN-ON, BONELESS, RAW 49
5

5. TURKEY BREAST ROAST, SKIN-ON, BONELESS, F/C 49

6. TURKEY BURGER, WITH BROWN RICE & VEGETABLES, F/C COOKED 49

7. TURKEY, DICED, WHITE & DARK IN NATURAL PROPORTIONS, F/C 50

8. TURKEY, GROUND, BULK, 90% LEAN, RAW 50

9. TURKEY, GROUND, PATTIES, W. & D. MEAT IN NATURAL PROPORTIONS, 85% LEAN, 

RAW 50

10. TURKEY, GROUND, PATTIES, W. & D. MEAT IN NATURAL PROPORTIONS, 85% LEAN, 

F/C 51

11. TURKEY, GROUND, PATTIES, W. MEAT ONLY, MIN.85% LEAN, RAW 51

12. TURKEY, ROAST, BONELESS, W. & D. IN NATURAL PROPORTIONS, RAW 52

13. TURKEY, WHOLE, SKIN-ON, SEMI-BONELESS, W/O NECK OR GIBLETS, RAW 52

14. TURKEY, WHOLE, TOM, WITHOUT GIBLETS, RAW 52

15. TURKEY, WHOLE, WITHOUT GIBLETS, SMOKED, F/C 53

16. TURKEY WINGS, WHOLE, F/C 53

FURTHER PROCESSED PRODUCTS.............................................................................. 54

1. FRANKFURTERS 54

2. Sodium content shall be 232 mg or less per oz. Total fat content shall be maximum 7.8 

grams per ounce FRANKFURTERS, CHICKEN AND/OR TURKEY 54

Sodium content shall be 275 mg or less per oz. Total fat content shall be maximum 7.84 

grams per ounce. 54

3. GYRO MEAT, LOAF 54

4. GYRO MEAT, SLICED 55

5. LUNCHMEAT, BEEF PASTRAMI, FOR SLICING 55

6. LUNCHMEAT, BEEF PASTRAMI, SLICED 55

7. LUNCHMEAT, BOLOGNA, FOR SLICING 56

8. LUNCHMEAT, BOLOGNA, SLICED 56

9. LUNCHMEAT, CHICKEN BREAST, SLICED 57

11. LUNCHMEAT, ROAST BEEF, SLICED 57

12. LUNCHMEAT, SALAMI, FOR SLICING 58

13. LUNCHMEAT, SALAMI, SLICED 58

14. LUNCHMEAT, TURKEY BREAST, SLICED 58

15. LUNCHMEAT, TURKEY HAM, SLICED 59

16. MEATBALLS, F/C 59

17. MEATLOAF, BEEF, F/C 60

18. PEPPERONI, SLICED 60

19. SAUSAGE, BRATWURST, LINKS 60

20. SAUSAGE, BREAKFAST, LINKS, CHICKEN, F/C 61

21. SAUSAGE, BREAKFAST, LINKS, PORK, PORK & BEEF, OR BEEF, F/C 61

22. SAUSAGE, BREAKFAST, LINKS, TURKEY, F/C 61

23. SAUSAGE, BREAKFAST, PATTIES, BEEF, F/C 62

24. SAUSAGE, BREAKFAST, PATTIES, PORK, F/C 62

25. SAUSAGE, BREAKFAST, PATTIES, PORK, RAW 62

26. SAUSAGE, CHORIZO, PORK, RAW 63

27. SAUSAGE, CHICKEN, CHORIZO, HOT/ SWEET (MILD), LINKS, RAW 63

28. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, F/C 63

29. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GRD, RAW 64

30. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GRD, F/C 64

31. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GRD, RAW 64

32. SAUSAGE, ITALIAN, CRUMBLED, , F/ C 64
6

33. SAUSAGE, KNOCKWURST, LINKS, F/C 65

34. SAUSAGE, POLISH, LINKS, SMOKED, F/C 65

35. SAUSAGE, PORK, ITALIAN, HOT OR SWEET (MILD), LINKS, F/C 65

36. SAUSAGE, PORK, ITALIAN, HOT OR SWEET (MILD), LINKS, RAW 66

FSC 8940 VEGETARIAN/ MEAT SUBSTITUTES AND FSC 8935 VEGETABLE BASED SOUPS

67

FSC 8940 VEGETARIAN/ MEAT SUBSTITUTES AND FSC 8935 VEG. BASED SOUPS 68

1. BEAN BURGER, VEGETARIAN, F/C, FROZEN 68

2. CHIK’N TENDERS, VEGETARIAN, F/C 68

3. VEGETARIAN BURGER, VEGETARIAN, F/C 68

4. MEATLESS MEATBALLS, VEGETARIAN, F/C 69

5. SAUSAGE PATTY, VEGETARIAN, F/C 69

6. VEGETARIAN, CHILI, F/C 70

SEAFOOD ......................................................................................................................... 71

1. CATFISH FILLETS, BREADED, RAW OR PARFRIED 71

2. CATFISH FILLETS, RAW 71

3. CATFISH NUGGETS, BREADED, PARFRIED 71

4. CLAMS, WITH JUICES, CANNED 72

5. COD FILLET, BATTERED, PARFRIED 72

6. COD FILLETS, BREADED, RAW or PARFRIED 72

7. COD FILLETS, RAW 73

8. CRAB CAKES 73

9. CRABMEAT, IMITATION, SURIMI, CHUNKS/FLAKES 74

10. CRAB LEGS AND CLAWS, ALASKAN KING, SPLIT/BUTTERFLIED, F/C 74

11. FISH PORTIONS, BATTER DIPPED, PARFRIED 74

12. FLOUNDER FILLETS, RAW 75

13. HALIBUT STEAK OR FILLET, RAW 75

14. LOBSTER TAIL, COLD WATER, RAW 75

15. LOBSTER TAIL, SPINY, RAW 76

16. POLLOCK BURGER, ALASKAN, RAW 76

17. POLLOCK FILLETS, RAW 76

18. POLLOCK FILLETS, STUFFED, RAW 77

19. POLLOCK PORTIONS, BATTER DIPPED, PARFRIED 77

20. POLLOCK PORTIONS, BREADED, PARFRIED 77

21. POLLOCK PORTIONS, SERPENTINE CUT, RAW 78

22. SALMON FILLETS, RAW 78

23. SALMON FILLETS, STUFFED, RAW, MARYLAND STYLE 78

24. SALMON BURGER, RAW 79

25. SALMON, PINK, CANNED 79

26. SCALLOPS, SEA, RAW 79

27. SCALLOPS, SEA, BACON WRAPPED 80

28. SHRIMP BURGERS, RAW 80

29. SHRIMP, BREADED, RAW 80

30. SHRIMP, BREADED, PARFRIED 81

31. SHRIMP, PEELED & DEVEINED, RAW 81

33. SHRIMP, WHOLE, RAW, CRABMEAT STUFFED 82

34. SNOW CRAB CLUSTERS, FULLY COOKED 82

35. TILAPIA FILLETS, BONELESS/SKINLESS, RAW 83

36. TROUT, WHOLE, RAW 83
7

37. TROUT FILLETS, RAW 84

38. TUNA, CANNED OR VACUUM POUCH - USA, USAF, USSF, USN, USMC 84

Milk Description ............................................................................................................... 85

MILK TYPES ..................................................................................................................... 90

1. MILK, REDUCED FAT, PASTEURIZED, CHL (2%-2.9% MILK FAT) 90

2. MILK, LOW-FAT, PASTEURIZED, CHL (0.5%-1.9% MILK FAT) 91

3. MILK, NON-FAT, PASTEURIZED, CHL (0%- 0.5% MILK FAT) 91

4. MILK, REDUCED FAT, PASTEURIZED, FLAVORED, CHL (2%-2.9% MILK FAT) 91

5. MILK, LOW-FAT, PASTEURIZED, FLAVORED, CHL (0.5%-1.9% MILK FAT) 92

6. MILK, NON-FAT, PASTEURIZED, FLAVORED, CHL (0%- 0.5% MILK FAT) 92

7. MILK, CULTURED BUTTERMILK, REDUCED FAT, PAST, CHL (2% MILKFAT) 93

8. MILK, CULTURED BUTTERMILK, LOW-FAT, PASTEURIZED, CHL (1% MILKFAT) 93

9. MILK, CULTURED BUTTERMILK, NON-FAT, PAST., CHL (0-0.5% MILK FAT) 93

10. MILK, ACIDIFIED BUTTERMILK, REDUCED FAT, PAS. CHL (2% MILK FAT) 94

11. MILK, ACIDIFIED BUTTERMILK, LOW-FAT, PASTEURIZED, CHL (1% MILKFAT) 94

12. MILK, ACIDIFIED BUTTERMILK, NON-FAT, PASTEURIZED, CHL (0-0.5% MILK FAT)

94

13. MILK, REDUCED FAT, PAST., 100% LACT FREE, CHL (2%-2.9% MILK FAT) 95

14. MILK, LOW-FAT, PASTEURIZED, 100% LACT FREE, CHL (0.5%-1.9% MILK FAT) 95

15. MILK, NON-FAT, PASTEURIZED, 100% LACT. FREE, CHL (0%- 0.5% MILK FAT) 95

16. MILK, REDUCED FAT, EVAPORATED, (2%-2.9% MILK FAT) 96

17. MILK, LOW-FAT/ NON-FAT, EVAPORATED, (0%-1.9% MILK FAT) 96

18. MILK, PASTEURIZED, SWEETENED CONDENSED MILK, (0%- 0.5% MILK FAT) 97

19. MILK, NON-FAT, DRY, INST (0.0%- 0.5% MILK FAT) 97

20. HALF AND HALF, PASTEURIZED, CHL 97

21. LIGHT CREAM, PASTEURIZED, CHL 98

22. LIGHT WHIPPING CREAM, PASTEURIZED, CHL 98

23. HEAVY WHIPPING CREAM, PASTEURIZED, CHL 98

Alternative Plant-Based Milks: Soy, Almond, Rice, Coconut ..................................... 99

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 (Rellinger, 2018). 99

1. MILK, SOY, ALMOND, RICE, COCONUT, FLAV/ NOT FLAV, CHL (1%-2% FAT) 99

SOUR CREAM ................................................................................................................ 100

SOUR CREAM TYPES ................................................................................................... 101

1. SOUR CREAM, PASTEURIZED, CHL (18% MILK FAT) 101

2. SOUR CREAM, WHOLE, PASTEURIZED, CHL (3%-3.5% MILK FAT) 102

3. SOUR CREAM, REDUCED FAT, PASTEURIZED, CHL (2%-2.9% MILK FAT) 102

4. SOUR CREAM, LOW-FAT, PASTEURIZED, CHL (0.5%-1.9% MILK FAT) 102

YOGURT.......................................................................................................................... 103

1. YOGURT, WHOLE, PASTEURIZED, CHL (3%-3.5% MILK FAT) 104

2. YOGURT, REDUCED FAT, PASTEURIZED, CHL (2%-2.9% MILK FAT) 104

3. YOGURT, LOW-FAT, PASTEURIZED, CHL (0.5%-1.9% MILK FAT) 105

Flavoring is acceceptable 105

4.. YOGURT, NON-FAT, PASTEURIZED, CHL (0.0%-0.5% MILK FAT) 105

5 YOGURT, WHOLE, PASTEURIZED, GREEK, CHL (3%-3.5% MILK FAT) 106

6. YOGURT, REDUCED FAT, PASTEURIZED, GREEK, CHL (2%-2.9% MILK FAT) 106
8

7. YOGURT, LOW FAT, PASTEURIZED, GREEK, CHL (0.5%-1.9% MILK FAT) 107

8. YOGURT, NON FAT, PASTEURIZED, GREEK, CHL (0.0%-0.5% MILK FAT) 107

Cottage Cheese.............................................................................................................. 108

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 not 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.......................................................................................................... 108

COTTAGE CHEESE TYPES........................................................................................... 108

1. COTTAGE CHEESE, PASTEURIZED, CHL (.0%-4% MILK FAT) 108

CHEESE .......................................................................................................................... 108

CHEESE SPECIFICATIONS........................................................................................... 109

1. CHEDDAR CHEESE 109

2. COLBY CHEESE, 109

3. AMERICAN CHEESE 110

4. SWISS CHEESE (EMMENTALER) 110

5. MONTEREY (MONTEREY JACK) 111

6. BLUE CHEESE 111

7. MOZZARELLA CHEESE 111

8. MUENSTER CHEESE 112

9. GRATED CHEESE 112

10. CREAM CHEESE 112

SMOOTHIE SPECIFICATION......................................................................................... 113

1. FRUIT/VEG SMOOTHIE, NON-DAIRY BASE 113

1. FRUIT/VEG SMOOTHIE, DAIRY BASE 113

EGGS............................................................................................................................... 115

Shell Egg Grades and Standards (USDA, N/A) ................................................................. 116

EGG SPECIFICATIONS.................................................................................................. 120

1. EGGS, SHELL, PASTEURIZED, LARGE 120

2. EGGS, SHELL, PASTEURIZED, MEDIUM 121

3. EGGS, SHELL, PASTEURIZED, SMALL 121

4. EGGS, DRIED (DEHYDRATED) 121

5. EGGS, FROZEN, WHOLE OR DICED 122

6. EGGS, LIQUID 122

7. EGGS, WHITES 123

FRUITS............................................................................................................................ 125

1. APPLES, SLICED, CANNED 125

2. APPLES, CHIPPED, DICED, OR PIECES, CANNED 125

3. APPLES, RINGS, SPICED, CANNED 125

4. APPLESAUCE, SHELF STABLE (CANNED, VACUUM POUCH, OR IND. CUPS) 126

5. APPLESAUCE (FLAVORED), SHELF ST. (VACUUM POUCH OR IND. SERV. PKG) 126

6. APRICOTS, DRIED 126

7. APRICOTS, HALVES, CANNED 127

8. BANANACHIPS, DEHYDRATED 127

9. BANANAS , SLICED, FROZEN 127

10. BLACKBERRIES, FROZEN 127
9

11. BLUEBERRIES, DEHYDRATED 128

12. BLUEBERRIES, WILD OR CULTIVATED, CANNED 128

13. BLUEBERRIES, WILD OR CULTIVATED, FROZEN 128

14. BOYSENBERRIES, FROZEN 129

15. CHERRIES, RED TART, PITTED, CANNED 129

16. CHERRIES, RED TART, PITTED, FROZEN 129

17. CHERRIES, SWEET, CANNED 129

18. CHERRIES, SWEET, FROZEN 130

19. CHERRIES, MARASCHINO, WHOLE OR HALVES, SHELF STABLE 130

20. CRANBERRIES, DRIED 130

21. CRANBERRIES, WHOLE, FROZEN 131

22. CRANBERRY SAUCE, WHOLE OR JELLIED, CANNED 131

23. DATES, WHOLE, PITTED 131

24. FRUIT COCKTAIL, CANNED 131

25. FRUIT MIX, FROZEN 132

26. FRUIT MIX, SHELF STABLE 132

27. FRUIT, EXTENDED SHELF LIFE, CHILL 132

28. MANGO, CHUNKS/CUBES, FROZEN 133

29. MANGO, PUREE, FROZEN OR SHELF STABLE 133

30. ORANGES, MANDARIN, WHOLE SEGMENTS, CANNED 133

31. PEACHES, CLINGSTONE, CANNED 134

32. PEACHES, FREESTONE, CANNED 134

33. PEACHES, CHUNKS/CUBES, FROZEN 134

34. PEACH, PUREE, FROZEN OR SHELF STABLE 135

35. PEARS, CANNED 135

36. PINEAPPLE, CANNED 135

37. PINEAPPLE, CHUNKS, FROZEN 136

38. RAISINS, SEEDLESS OR GOLDEN SEEDLESS, SHELF STABLE 136

39. RASPBERRIES, RED OR BLACK, FROZEN 136

40. STRAWBERRIES, WHOLE OR SLICED, FROZEN 137

JUICES ............................................................................................................................ 137

1. JUICE BLENDS, CANNED/SHELF STABLE, CHILL, OR FROZEN 137

2. JUICE, APPLE, NOT FROM CONCENTRATE, CANNED/SHELF STABLE 137

3. JUICE, APPLE, FROM CONCENTRATE, CANNED/SHELF STABLE 137

4. JUICE, APPLE, CONCENTRATED, FROZEN 138

5. JUICE, GRAPE, NOT FROM CONCENTRATE, CANNED/SHELF STABLE 138

6. JUICE, GRAPE, FROM CONCENTRATE, CANNED/SHELF STABLE 138

8. JUICE, GRAPEFRUIT, CANNED/SHELF STABLE OR FROZEN 139

9. JUICE, LEMON, CANNED/SHELF STABLE 139

10. JUICE, LEMON, RECONSTITUTED, SHELF STABLE 139

11. JUICE, LIME, SHELF STABLE, CHILL, OR FROZEN 140

12. JUICE, MANGO, SHELF STABLE 140

13. JUICE, ORANGE, CANNED/SHELF STABLE, CHILL, OR FROZEN 140

14. JUICE, PINEAPPLE, CANNED/SHELF STABLE 141

15. JUICE, TOMATO, CANNED/SHELF STABLE 141

16. JUICE, VEG, CANNED/SHELF STABLE 141

17. NECTAR, CANNED/SHELF STABLE OR FROZEN 142

VEGETABLES................................................................................................................. 143
10

1. ASPARAGUS, CUTS AND TIPS, CANNED 143

2. ASPARAGUS, CUTS AND TIPS, FROZEN 143

3. BAMBOO SHOOTS, SLICED, CANNED 143

4. BEAN SPROUTS, CANNED 143

5. BEANS, BAKED, CANNED 144

6. BEANS, , WITH PORK, CANNED 144

7. BEANS, BLACK, CANNED – SEE BEANS, DRIED, CANNED 144

8. BEANS, DRIED, CANNED 144

9. BEANS, GARBANZO (CHICK-PEAS), CANNED - SEE BEANS, DRIED, CANNED 145

10. BEANS, GREEN OR WAX, CANNED 145

11. BEANS, GREEN OR WAX, FROZEN 145

12. BEANS, KIDNEY, CANNED – SEE BEANS, DRIED, CANNED 145

13. BEANS, LIMA, CANNED 145

14. BEANS, LIMA, FROZEN 146

15. BEANS, PINK, CANNED - SEE BEANS, DRIED, CANNED 146

16. BEANS, PINTO, CANNED - SEE BEANS, DRIED, CANNED 146

17. BEANS, WAX, CANNED – SEE BEANS, GREEN OR WAX, CANNED 146

18. BEANS, WAX, FROZEN - SEE BEANS, GREEN OR WAX, FROZEN 146

19. BEANS, WHITE, CANNED - SEE BEANS, DRIED, CANNED 146

20. BEANS, WHITE, WITH PORK, CANNED - BEANS, BAKED, WITH PORK, CANNED 146

21. BEETS, CANNED 146

22. BROCCOLI, FROZEN 147

23. BRUSSELS SPROUTS, FROZEN 147

24. CARROTS, CANNED 147

25. CARROTS, FROZEN 147

26. CAULIFLOWER, FROZEN 148

27. CORN, CREAM STYLE, CANNED 148

28. CORN, WHOLE KERNEL, CANNED 148

29. CORN, WHOLE KERNEL, FROZEN 148

30. CORN, ON THE COB, FROZEN 149

31. GREENS, COLLARD, CANNED – SEE GREENS, LEAFY, CANNED 149

32. GREENS, COLLARD, FROZEN – SEE GREENS, LEAFY, FROZEN 149

33. GREENS, COLLARD, PRECOOKED, FROZEN 149

34. GREENS, LEAFY, CANNED 149

35. GREENS, LEAFY, FROZEN 150

36. GREENS, MUSTARD, FROZEN – SEE GREENS, LEAFY, FROZEN 150

37. GREENS, TURNIP, CANNED – SEE GREENS, LEAFY, CANNED 150

38. GREENS, TURNIP, PRECOOKED, FROZEN 150

39. KIMCHI, CANNED - USA, USAF, USSF, USMC 150

40. MUSHROOMS, CANNED 151

41. OKRA, BREADED, FROZEN - USA, USAF, USSF, USMC 151

42. OKRA, CUT, FROZEN 151

43. ONIONS, DEHYDRATED, WHITE, CHOPPED 152

44. ONION RINGS, BREADED OR BATTERED, FROZEN 152

45. ONION RINGS (CHOPPED/FORMED), BREADED OR BATTERED, FROZEN 152

46. PEAS, BLACK-EYE, CANNED 152

47. PEAS, CANNED 153

48. PEAS, FROZEN 153

49. PEAS AND CARROTS, FROZEN 153
11

50. PEPPERS, MISCELLANEOUS, CANNED 154

51. PEPPERS, SWEET, FROZEN 154

52. PEPPERS, SWEET, ROASTED, FROZEN 154

53. PIMIENTOS, CANNED 154

54. POTATOES, FRENCH FRIES, FROZEN 155

55. POTATOES, HASH BROWN, FROZEN 155

56. POTATOES, NON-STANDARDIZED, CANNED 155

57. POTATOES, NON-STANDARDIZED, FROZEN 156

58. POTATOES, SWEET, CANNED 156

59. POTATOES, WHITE, CANNED 156

60. PUMPKIN, CANNED 156

61. SAUERKRAUT, CANNED 157

62. SPINACH, CANNED 157

63. SPINACH, FROZEN – SEE GREENS, LEAFY, FROZEN 157

64. SQUASH, SUMMER, FROZEN 157

65. SQUASH, WINTER, FROZEN 158

66. SQUASH, WINTER, COOKED, FROZEN 158

67. SUCCOTASH, CORN AND LIMA BEANS, FROZEN 158

68. TOMATOES, CANNED 159

69. TOMATOES, CRUSHED, CANNED 159

70. TOMATO, PASTE, CANNED 159

71. TOMATO, PUREE/PULP, CANNED 160

72. VEGETABLE BLENDS AND MIXED VEGETABLES, CANNED 160

73. VEGETABLE BLENDS, FROZEN 160

74. VEGETABLES, MIXED, FROZEN 161

75. WATER CHESTNUTS, SLICED, CANNED 161

76. ZUCCHINI, FROZEN – SEE SQUASH, SUMMER, FROZEN 161

BREAD AND CEREAL PRODUCTS (8920)................................................................... 162

BREAD SPECIFICATIONS............................................................................................. 165

1. BREAD, WHITE, FRESH/FROZEN 165

2. BREAD, WHEAT, FRESH/FROZEN, 100% WHOLE 165

3. BREAD, WHEAT, MULTIGRAINED, FRESH/FROZEN 165

4. BREAD, RYE, FROZEN/FRESH 166

5. BREAD, POTATO, FRESH/FROZEN 166

6. BREAD, CIABATTA, FRESH/FROZEN 166

7. BREAD, SOURDOUGH, FRESH/FROZEN 166

8. BREAD, RAISIN OR CINNAMON, FRESH/FROZEN 167

9. BREAD, FRENCH/ ITALIAN, FRESH/FROZEN 167

10. BREAD, PUMPERNICKEL, FRESH/FROZEN 167

11. BREAD, FLAT BREAD, FROZEN/FRESH, PAR/BK 168

12. BREAD, TEXAS TOAST, FRESH/FROZEN 168

13. BREAD, SWEET, FLAVORED, FRESH/FROZEN 168

14. BREAD, MONKEY, (PULL-APART), FROZEN 168

BAGELS SPECIFICATIONS........................................................................................... 169

1. BAGEL, PLAIN/ VARIETY, FRESH/FROZEN 169

PITA, BREAD SPECIFICATIONS .................................................................................. 169

1. BREAD, WHEAT/WHITE, PITA, FRESH/FROZEN 169

2. BREAD, WHEAT/WHITE, PITA, FROZEN/FRESH 170
12

ENGLISH MUFFINS SPECIFICATIONS ........................................................................ 170

1. ENGLISH MUFFIN, FRESH/FROZEN, VARIETY 170

GRANOLA BAR SPECIFICATIONS .............................................................................. 170

1. GRANOLA BARS, VARIETY, 170

GRIDDLE BREADS, SHELF STABLE AND HEAT AND SERVE, FROZEN ................ 171

MUFFINS SPECIFICATIONS.......................................................................................... 172

1. MUFFINS, FRESH OR FROZEN 172

ROLLS, BREAD, BAKED SPECIFICATIONS................................................................ 173

1. ROLLS, BREAD, BAKED, FRESH OR FROZEN 173

ROLLS, BREAD, UNBAKED SPECIFICATIONS .......................................................... 173

1. ROLLS, BREAD, UNBAKED, FRESH OR FROZEN 173

TORTILLAS SPECIFICATIONS .................................................................................... 174

1. TORTILLAS, TORTILLA CHIPS, TACO SHELLS, AND TOSTADA SHELLS, 

FRESH/FROZEN, VARIETY 174

CEREAL, ROLLED OATS SPECIFICATIONS............................................................... 174

1. CEREALS, ROLLED OATS 174

CEREAL, PREPARED, READY-TO-EAT SPECIFICATIONS....................................... 175

1. CEREAL, PREPARED, READY-TO-EAT 175

CEREAL, WHEAT, QUICK-COOKING AND INSTANT................................................. 176

1. CEREALS, WHEAT, QUICK-COOKING AND INSTANT 176

PASTA PRODUCTS SPECIFICATIONS........................................................................ 176

1. PASTA PRODUCTS 176

NOODLES, EGG SPECIFICATIONS.............................................................................. 177

1. NOODLES, EGG, ENRICHED 177

WILD RICE SPECIFICATIONS....................................................................................... 177

1. WILD RICE 177

CENTER OF THE PLATE, PREPARED ENTREES (8940) ............................................ 178

1 . PROTEIN ENTRÉE, PREPARED, WITH CHEESE 178

2. PROTEIN ENTRÉE, PREPARED, WITH SAUCE 178

3. PASTA, PREPARED, WITH SAUCE 179

4. POT PIE, PREPARED, WITH PROTEIN 179

5. VEGETARIAN, ENTRÉE, PREPARED, FROZEN 180

6. BURITO, PREPARED, FROZEN 180

Grab & Go Retail Kiosk Program .................................................................................... 180

Retail Grab & Go Kiosk Concept: Unique to USAF & USSF are the individual retail pack items 

used for flight, ground feeding and kiosk grab & go operations. These mirror industry retail 

outlets commonly found in college, university and business dining operations for on-premise 

dining. This specific area continues to evolve. Satelitte kiosk operaitons are dependent upon a 

main dining facility operation for production of daily items such as freshly made salads, 

sandwiches, grab & go special feature items. The retail convenience items such as beverages, 

snacks, supplement main entrée items like the salads, sandwiches and handhelf items. The table 

below is a sample of products utilized, showing sizes, case and pack configurations. While some of 

these are available in broadline wholesale warehouses, USAF and USSF supplement DLA class 1 

supply chain until these can be incorporated into the SPV programs. ............................... 180

SAMPLE USAF & USSF Retail Grab & Go Order Guide ................................................ 181
13

GLOSSARY OF ACRONYMS AND TERM .................................................................... 182
US Air Force & US Space Force BUYERS GUIDE INTRODUCTION

1. GENERAL

US Air Force (USAF) and US Space Force food & beverage programs support a varity of 

customers in a variety of mission environments. Capacity of operatins vary in size and scope 

from full food service operations using cafeteria “on-premise” operations to smaller 

supplemental kiosk, remote operations in remote geographical locations. These operations vary 

from size and scope within the entire operation, so food and beverage operations are challagned 

with production, storage and even being supported in supply chain. These variations for USAF 

and USSF drive multiple package sizes to support the scope of operations. 

USAF and USSF partner with the DLA Subsistence Prime Vendor Program to obtain the highest 

quality, most nutritious subsistence items affordable within the Basic Daily Food Allowance 

(BDFA). This guide is a working document designed to define standards needed that are unique 

to the USAF and USSF and can be used by installation personnel in their decision processes 

when selecting or retaining subsistence items. For the USAF and USSF enterprise, these sales 

items, recipes and menus are prebuilt in the supporting CrunchTime enterprise for end users at 

each installation. Unique to USAF and USSF, installation personnel don’t make new product 

decisions to introduce into the food and beverage enterprise, rather those decisions are made at 

the Air Force Services Center (AFSVC), under the Air Force Installation Mission Support Center 

(AFIMSC) located in San Antonio, TX. Unique to USAF & USSF are the individual retail pack 

items used for flight, ground feeding and kiosk grab & go operations. These mirror industry 

retail outlets commonly found in college, university and business dining operations for onpremise dining. This specific area continues to evolve. Satelitte kiosk operaitons are dependent 

upon a main dining facility operation for production of daily items such as freshly made salads, 

sandwiches, grab & go special feature items. The retail convenience items such as beverages, 

snacks, supplement main entrée items like the salads, sandwiches and handhelf items.

2. DOD MENU STANDARDS:

The DOD menu standards state all food products must contain no partially hydrogenated oils as 

an ingredient and zero g of trans-fat (at normally-consumed portion sizes) when these products 

are available. Use trans-fat free (zero g 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 g

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

and vegetable oils. 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). 

Finally, products containing monosodium glutamate as an ingredient must be avoided

(Department of Defense Manual, 2014) (FDA, 2018).

3. GO FOR GREEN PROGRAM

G4G-A is designed to improve health, fitness, and readiness and increase Soldier performance 

through nutrition awareness and education, yielding long-term improvements on health and 

fitness. Efforts under G4G-A include modified application of nutritional standards to promote 

healthier eating; standardized menus, recipes, preparation methods; and healthier portion sizes in 

all garrison dining facilities. 

Grains: 
• Change: One of five cereals must be 100 percent folate fortified. Fortification 

requirements may be combined in one cereal. 

Meat and Entrée’s: 

• Choice of two main entrees, three entrees are desirable one of these entrée’s must be lean fish, 

poultry, or meat. 

• Provide one or more main vegetarian options based on demand. 

• Fish is served at a minimum three times per week. 

• Lean Ground Beef and Ground Turkey at least 90% lean. 

Breakfast Meats: 

• Choice of three breakfast meats, one of which must be non-pork and one lower in fat i.e. 

Canadian Bacon. 

• If bacon is offered it will have less than 290mg of sodium per serving. 

• The lower in fat breakfast items must be less than 12g fat per serving for patties/links and 

less than 5g of fat per serving for Turkey bacon and Turkey Sausage. 

Vegetables: 

• Change: No more than one breaded or par-fried vegetable per day on the main line. 

• Two hot vegetables per meal, one of which must be non- starchy and a good source of vitamin 

A or vitamin C. 

• Legumes and beans served three times per week or more. 

• No more than one starchy vegetable per meal. 

Beverages: 

• Change: Pasteurized skim or nonfat white and chocolate milk, 1% white milk, and low fat 

chocolate milk; all must be fortified with vitamin A and vitamin D. 

• Offer lactose-free alternatives (lactose free milk, soy milk) based on customer demand. 

Soups: 

• Change: When offering more than one soup at least one should be a reduced sodium soup. 

• Requirements for a reduced sodium soup are < 600mg of sodium per 8 ounce serving. 

Short Order: 

• Change: Minimum of six grilled or specialty bar items (to include two entrée type proteins) i.e. 

vegetarian sandwiches, wraps sandwiches, flatbreads/pizzas, burritos, grilled chicken, fajitas. 

• French fries, tater tots, onion rings preferably baked or air fried. 

• Chip and pretzel options will include baked or whole grain varieties. 

• One grilled, fresh vegetable or hot vegetable will be served at short-order station at all times. 

Desserts: 

• Change: Desserts may not exceed 250-300 calories per serving. 

• Only offer trans-fat free (zero grams of Trans fat per serving) baked products. 

• Must offer four dessert options. One must be a reduced fat dessert, such as Angel Food Cake or 

a low fat pudding on dessert bar. 
Pre- Made Items 

• Pre-made, lean-option entrées will contain fewer than 500 calories. • Less than 35 percent 

of the calories from fat (under 18 grams of total fat per serving), fewer than 10 percent of the 

calories from saturated fat (under 5 grams of saturated fat per serving). 

• Less than 600 mg of sodium per serving. 

4. RESPONSIBILITIES

USAF and USSF Food Service Officers (FSOs), and Food Service Superintendents (FSS), in 

conjunction with the USAF and USSF nutrition (subject matter experts) SMEs matinatin this 

guide as a tool to ensure that correct product specifications are being utilized. Food and 

beverage leadership must ensure that any item selected for evaluation for possible catalog 

inclusion meets the requirements of AFMAN 34-240 and Dod Menu Standards when and where 

applicable. Local sourcing outside of the DLA system may be needed to meet and ensure our 

USAF and USSF customers unique needs are provided. Items that do not meet established 

standards should not be accepted. This document is used in our Food Management Assitance 

Team (FMAT) process to educate the entire Food and Beverage team on the high and unique 

standards the USAF and USSF F&B programs require. It also includes thos brand standards and 

product lines needed to support our Food 2.0 program. 

5. PROCEDURES FOR NEW ITEMS VISITS OF VENDORS, MANUFACTURERS, OR 

BROKERS

Air Force & US Space Force – All requests for new items must be coordinated with HQ’s Air 

Force Services Center (AFSVC) under the Air Force Mission Support Center (AFIMSC) located 

in San Antonio, Texas. As both AF & USSF corporate menus are maintained in CrunchTime as 

a multi-unit franchise, all recipe componenets, linking, back office conversions are maintained 

by AFSVC. Once the installation has received permission from AFSVC, AFSVC will work with 

the installation on the add or change catalog request. 

10. FILE MAINTENANCE REQUIREMENTS

USAF and USSF installations utilize the Subsistence Total Ordering and Receipt Electronic 

System (STORES) to pass orders from their respective Management Information Systems or 

Food Service Management System (CrunchTime) to the Prime Vendor. The electronic catalog 

on all STORES systems supports customers for a specific geographic region. This includes all 

DoD and some non-DoD customers. It may therefore contain numerous items that were not 

intended, suitable or approved for all Service customers’ use. Each Services’ automated 

Subsistence Food Service Management System must be utilized for ordering, inventory, and 

control of all item in accordance with each Services’ specific guidelines and regulations.
1

FSC 8905 - MEAT, POULTRY, AND SEAFOOD

Introduction: Federal Supply Class 8905 includes, beef, veal, lamb, pork, chicken, turkey, 

other poultry, and seafood products. 

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

requirements and unless exempt, must meet Berry Amendment requirements.

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

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. 

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. 

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”.

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),

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)

.

Beef: 

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 dining 

facilities. 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.

Only lean bulk ground beef (fat content not to exceed 10 percent) with no fillers or extenders 

will be allowed. Additionally, the product’s Principle Display Panel 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.
2

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

use of beef patties in leiu 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.

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

Food quality standards. 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).

Pork: 

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

2018) (North American Meat Association (NAMA), 2014).

Bacon must have fewer than 290 millig of sodium per serving.

Ham - IAW 9 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

Poultry: 

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

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

grade A is not authorized.

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 

Principle Display Panel 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.

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 language such as “85/15” is unacceptable.

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

considered

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.

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: 
3

(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.

NOTE: IAW Air Force, US Space Force HQs state “Product shall be either whole muscle, 

chopped and formed, or chunked and formed. Nugget shaped chicken patties or chicken patties 

nugget shaped are prohibited”. Services’ preference is for ovenable products.

Use of added Solutions -No added solutions or marinades will be acceptable for any raw meat 

products, unless identified under the specific item requirements. 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).

Seafood

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. 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 ounce.
4

BEEF

1. BEEF BRAISING STEAK, SWISS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Braising Steaks, Swiss, NAMI 1102

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 6 oz. each (+/– 0.5 ounce tolerance)

PACKAGING AND MARKING:

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.

Packing and marking shall be in accordance with Good Manufacturing Practices

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMINAMI Meat Buyers 

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

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

2. BEEF, BREAKFAST STEAK, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Loin, Bottom Sirloin Butt, Tri-Tip Steak, Defatted, 

NAMI 1185D

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 3 to 5 oz. each (no added tolerance shall be 

applied) (3 – 8 oz. range)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMINAMI Meat Buyers 

Guide

Product shall be trimmed practically free of all fat.

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 14-16 slices per pound

PACKAGING AND MARKING:

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

Vacuum packaging is preferred.

Product shall be packaged in bulk or one pound units as specified by the user.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
5

Sodium content shall be 290 mg or less per 2 slice serving or 181 mg per ounce.

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Brisket, Boneless, Deckle-Off, Corned, Fully 

Cooked, NAMI 625

GRADE REQUIREMENT: Prepared from USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: under 9 lbs., 9 – 12 lbs., 12 lbs. and up (no added 

tolerance shall be applied)

PACKAGING AND MARKING:

Each brisket shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

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

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

Sodium content shall be 321 mg Sodium per ounce, 3 g Total Fat per ounce; and 1 g 

Saturated Fat per ounce. Protein shall be a minimum of 5 g per ounce.

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Brisket, Boneless, Deckle-Off, Corned, NAMI 601

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: under 9 lbs., 9 – 14 lbs., 14 lbs. and up (no added 

tolerance shall be applied)

PACKAGING AND MARKING:

Each brisket shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product may contain no more than 20% solution.

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

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

Sodium content shall be 278 mg sodium per ounce, 5 grams of Total Fat per ounce. 

Protein shall be a minimum of 6 grams of protein per ounce...

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Brisket, Deckle-Off, Boneless, Raw, NAMI 120

GRADE REQUIREMENT: USDA Select or Choice

PORTION SIZE/WEIGHT RANGE: 6 – 12 lbs. (no added tolerance shall be applied)

PACKAGING AND MARKING:

Each brisket shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
6

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

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

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Prepared from Beef Brisket, Deckle-Off, Boneless, NAMI

120

GRADE REQUIREMENT: Prepared from USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 5 - 7 pounds per container (no added tolerance 

shall be applied)

PACKAGING AND MARKING:

Each brisket shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product is to be smoked and seasoned.

Sodium shall be 250 mg Sodium or less per ounce (750 mg sodium per 3 ounce serving); 7

g Total Fat per ounce; and 3 g Saturated Fat per ounce. Protein shall be a minimum 6g 

Protein per ounce.

8. BEEF CHUCK, CHUCK ROLL, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Chuck, Chuck Roll, Raw, NAMI 116A

GRADE REQUIREMENT: USDA Choice Grade

PORTION SIZE/WEIGHT RANGE: 13 - 15 pounds each (no added tolerance shall be 

applied) (four weight ranges:

PACKAGING AND MARKING:

Product shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product shall be netted or tied.

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

NOTE: Larger packaging sizes are permissible with prior Service Headquarters 

approval.

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Chuck, Shoulder Clod, Arm Roast, Raw, NAMI

114E

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 8 - 10 pounds each (no added tolerance shall be 

applied) ( 

PACKAGING AND MARKING:

Each roast shall be packaged individually, vacuum packaging.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
7

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

10. BEEF, CUBED STEAK, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Cubed Steak, Raw, NAMI 1100

GRADE REQUIREMENT: USDA Select

PORTION SIZE/WEIGHT RANGE: 6 oz. each (+/- 0.5 ounce tolerance)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Surface fat trim shall be 1/4 inch maximum at any one point

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Chuck, Shoulder (Clod) Roast, Raw, NAMI 114A

GRADE REQUIREMENT: USDA Choice Grade

PORTION SIZE/WEIGHT RANGE: 10 - 15 pounds each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

Product shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

12. Each roast shall be netted or tied. BEEF FOR STEWING, FULLY COOKED

SERVICES AUTHORIZED: USN

NAMI NAME AND NUMBER: Prepared from Beef for Stewing, NAMI 135A

GRADE REQUIREMENT: Prepared from USDA Select

PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no added tolerance shall 

be applied)

PACKAGING AND MARKING:

Not less than 5 pounds or more than 10 pounds shall be in each package, vacuum 

packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

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

point.

Product shall be unseasoned.

Sodium content shall be 150 mg or less per 1 oz. serving.

13. BEEF FOR STEWING, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef for Stewing, NAMI 135A
8

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no added tolerance shall 

be applied)

PACKAGING AND MARKING:

Not less than 5 pounds or more than 10 pounds shall be in each package, vacuum 

packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

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

point.

Product shall be unseasoned.

14. BEEF FAJITA STRIPS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

IMPS NAME AND NUMBER: Beef for Stir Fry, IMPS 135C

GRADE REQUIREMENT: Minimum USDA Select or Choice

PORTION SIZE/WEIGHT RANGE: 5 – 10 pound packages (no added tolerance shall 

be applied)

PACKAGING AND MARKING:

Vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

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

Purchase Specifications, Fresh Beef Series 100.

USN – unseasoned only; USA, USAF, USSF, USMC - Product may be seasoned or 

unseasoned.

This item may contain not more than 10% added solution.

• 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. 

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

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.

No additives beyond standard fajita type seasonings permitted.

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.

Sodium content shall be 100 mg or less per ounce (300 mg sodium per 3 ounce serving); 3 

g Total Fat per ounce; and 1 g Saturated Fat per ounce. Protein shall be a minimum of 5.5 

g Protein per ounce.

15. BEEF FAJITA STRIPS, SEASONED, FULLY COOKED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Fajita Strips, NAMI 612

GRADE REQUIREMENT: Prepared from USDA Select or Choice

PORTION SIZE/WEIGHT RANGE: 5 – 10 pound packages (no added tolerance shall 

be applied)
9

PACKAGING AND MARKING:

Vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

• Product is to be processed utilizing standard fajita type seasonings.

• 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. 

• No individual surface shall be more than 4 inches in length. 

• 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.

• 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.

• Sodium content shall be 192 mg Sodium or less per ounce (560 mg sodium per 3 

ounce serving); 3 g Total Fat per ounce, and 1 g Saturated Fat per ounce. Protein 

shall be a minimum of 5.5 g Protein per ounce.

16. BEEF FLANK, FLANK STEAK, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Flank, Flank Steak (IM), Raw, NAMI 193

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 2- 5 pounds each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

Item shall be individually vacuum packaged.

• Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

• Surface shall be practically free of fat and the membranous tissue.

17. BEEF, GROUND, BULK, 90% LEAN, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Ground Beef, Raw, NAMI 136

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds packages (no added tolerance shall 

be applied)

PACKAGING AND MARKING:

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.

• Packing and marking shall be in accordance with Good Commercial Practice.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

• Lean content of finished product shall be a minimum of 90%. Fat content of finished 

product shall not exceed 10%.
10

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

• NOTE: Smaller packaging sizes are permissible with prior Service Headquarters 

approval.

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Prepared from Ground Beef, NAMI 136

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds packages (no added tolerance shall 

be applied)

PACKAGING AND MARKING:

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

• Principle Display Panel must declare “Prepared from 90% lean”; “Prepared from 10% 

fat”; or “Prepared from 90% lean/10% fat”.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

• Lean content of finished product shall be a minimum of 90%. Fat content of finished 

product shall not exceed 10%.

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

Sodium content shall be 120 mg or less per ounce Protein shall be a minimum of 7

g per ounce.

 

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Ground Beef Patties, Raw, NAMI 1136

GRADE REQUIREMENT: N/A

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 ounce tolerance)

PACKAGING AND MARKING:

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.

• Packing and marking shall be in accordance with Good Commercial Practice.

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

• 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.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide

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

• Lean content of finished product shall be a minimum of 85%. Fat content of finished 

product shall not exceed 15%.

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Prepared from Ground Beef Patties, NAMI 1136

GRADE REQUIREMENT: N/A
11

PORTION SIZE/WEIGHT RANGE: 3.2 oz., 4 oz., or 5.3 oz. each (+/- 0.25 ounce 

tolerance)

PACKAGING AND MARKING:

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.

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

Principle Display Panel must declare “Prepared from 85% lean”; “Prepared from 

15% fat”; or “Prepared from 85% lean/15% fat”.

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.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

finished product shall not exceed 15%.

May be flame broiled or charbroiled.

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

Sodium content shall be or less 180 mg of sodium per ounce. Protein shall be a 

minimum of 7 g per ounce.

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

SERVICES AUTHORIZED: USMC ONLY – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Prepared from Ground Beef Patties, NAMI 1136

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5.3 oz. each (+/- 0.25 ounce tolerance)

PACKAGING AND MARKING:

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.

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

Principle Display Panel must declare “Prepared from 85% lean”; “Prepared from 

15% fat”; or “Prepared from 85% lean/15% fat”.

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide

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

finished product shall not exceed 15%.

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

Sodium content shall be or less 180 mg of sodium per ounce. Protein shall be a 

minimum of 7 g per ounce.

22. BEEF LIVER, RAW

SERVICES AUTHORIZED: USA – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Beef Liver Skinned and Portion Cut, Raw, NAMI 1724, 

Style 17, PSO: C

GRADE REQUIREMENT: N/A
12

PORTION SIZE/WEIGHT RANGE: 3 - 4 oz. ea. (no added tolerance shall be applied

PACKAGING AND MARKING:

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 while solidly frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Loin, Strip Loin Steak, Boneless, Center-Cut, Raw,

NAMI 1180A, PSO: 4

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 6 ounce or 8 ounce each as specified by the user 

(+/- 0.5 ounce tolerance)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

User may select the portion weight required.

PSO: 4 = max tail length of 1 inch.

24. BEEF LOIN, T-BONE STEAK, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Loin, T-bone steak, Raw, NAMI 1174, and PSO: 4

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 12 – 14 oz. each (no added tolerance shall be 

applied).

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

steer/heifer classes of beef.

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

PSO 4 = max tail length of 1 inch.
13

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted, 

Raw, NAMI 190

GRADE REQUIREMENT: USDA Select 

PORTION SIZE/WEIGHT RANGE: 3 – 4 or 4 - 7 pounds each (no added tolerance shall 

be applied)

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

steer/heifer classes of beef.

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Loin, Top Sirloin Butt, Center Cut, Cap Off, 

Boneless, Raw, NAMI 184B, PSO: 1

GRADE REQUIREMENT: Minimum USDA Select

PORTION SIZE/WEIGHT RANGE: 7-9 or 9-11 pounds each per roast (no added 

tolerance shall be applied)

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Loin, Top Sirloin Butt Steak, Center Cut, Boneless,

Raw, NAMI 1184B

GRADE REQUIREMENT: USDA Choice

PORTION SIZE/WEIGHT RANGE: 8 - 10 oz. each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

steer/heifer classes of beef.
14

28. BEEF for KABOBS, RAW

SERVICES AUTHORIZED: USA, USAF & USSF - MAY BE USED BY OTHER 

SERVICES

NAMI NAME AND NUMBER: Beef for Kabobs, Raw, NAMI 135B

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

Not less than 5 pounds or more than 10 pounds shall be in each package, vacuum 

packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

point

Protein shall be a minimum of 18 grams of protein per one or two serving 

29. BEEF KABOBS, WITH VEGETABLES, WITH WOOD SKEWER, RAW

SERVICES AUTHORIZED: USN, USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: USDA Select

PORTION SIZE/WEIGHT RANGE: 3.5 – 4 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

This item is to be prepared with onions and peppers.

This item may contain not more than 12% added solution.

This item may be seasoned.

Protein shall be a minimum of 18 grams of protein per one or two serving 

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

SERVICES AUTHORIZED: USA, USN – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Beef Oxtail, Raw, NAMI 1791

GRADE REQUIREMENT: Ungraded

PORTION SIZE/WEIGHT RANGE: PACKAGING AND MARKING: 1 – 1.5 lbs. /ox tail

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

USN – PSO D – Disjointed
15

31. BEEF, POT ROAST, F/C

SERVICES AUTHORIZED: USA, USAF, USSF, USN

NAMI NAME AND NUMBER: Prepared from Beef Chuck, Chuck Roll, NAMI 116A or 

Beef Chuck, Shoulder (Clod), Arm Roast, NAMI 114E

GRADE REQUIREMENT: Prepared from minimum USDA Select

PORTION SIZE/WEIGHT RANGE: 4.8 - 10 pounds each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Each roast shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product shall be seasoned and in natural juice

NOTE: For use in contingency zone or for special feeding operations as approved 

by Service Headquarters

Sodium content shall be 260 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce.

32. BEEF, PULLED/SHREDDED, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds per container/package (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

Product shall be packaged to protect against damage/deterioration during storage 

and shipping.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Product shall be seasoned without sauce.

Sodium content shall be 260 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce.

33. BEEF RIB, RIBEYE, LIP-ON, F/C

SERVICES AUTHORIZED: USA, USAF, USSF, USN

NAMI NAME AND NUMBER: Beef Rib, Ribeye, Lip-On, Fully Cooked, NAMI 630A

GRADE REQUIREMENT: Prepared from USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 12 - 16 pounds each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Each cut shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specifications of the NAMI Meat Buyers 

Guide.

Product shall be in natural juices.
16

Product shall be cooked and sold in packaging that retains the item’s “natural 

juices”.

Product shall be cooked to rare cook state

Sodium content shall be 230 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Rib, Ribeye Roll, Raw, NAMI 112

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 8 – 13 pounds each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Each cut shall be packaged individually, vacuum packaging preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specifications of the NAMI Meat Buyers 

Guide.

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

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

SERVICES AUTHORIZED: USA, USAF, USSF, USN

NAMI NAME AND NUMBER: Beef Rib, Rib Eye Roll Steak, Boneless, Raw, NAMI

1112

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 6 - 8 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

Steaks shall be Individually Quick Frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

36. BEEF RIB, ROAST-READY, F/C

SERVICES AUTHORIZED: USN – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Prepared from Beef Rib, Roast-Ready, NAMI 109

GRADE REQUIREMENT: Prepared from USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 10 - 15 pounds each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Each cut shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specifications of the NAMI Meat Buyers 

Guide.

Product shall be in natural juices.
17

Product shall be cooked and sold in packaging that retains the item’s “natural 

juices”.

Product shall be cooked to rare cook state.

Sodium content shall be 50 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce.

37. BEEF ROUND, HEEL & SHANK OFF, W/O KNUCKLE, BNLS, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USN

NAMI NAME AND NUMBER: Beef, Round, Heel & Shank off, w/o Sirloin Tip (Knuckle), 

Boneless, Raw, NAMI 161B

GRADE REQUIREMENT: USDA Select or Choice

PORTION SIZE/WEIGHT RANGE: 37 - 44 or 44 - 51 pounds each roast (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Surface fat trim shall be 1⁄2 inch maximum at any one point.

38. BEEF ROUND, RUMP & SHANK PARTIALLY OFF, HANDLE ON, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Round, Rump & Shank Partially Off, Handle On,

Raw, NAMI 166B

GRADE REQUIREMENT: USDA Select or Choice

PORTION SIZE/WEIGHT RANGE: 44 - 52 or 52 - 61 pounds each roast (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Surface fat trim shall be 1⁄2 inch maximum at any one point.

The exposed shank bone shall be trimmed practically free of lean.

39. BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Round, Sirloin Tip (Knuckle), Peeled, Raw, NAMI

167A

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 8 - 10 or 10 - 12 pounds per roast (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Surface fat trim shall be 1⁄4 inch maximum at any one point.
18

40.BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Round, Sirloin Tip (Knuckle), Peeled, Fully Cooked, 

NAMI 167A

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 4-5 pounds per roast (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

NOTE: This item is for holiday usage only.

41. BEEF ROUND, TOP, (INSIDE), CAP OFF, RAW

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: Beef Round, Top (Inside), Cap off, Raw, NAMI 169A, 

PSO: 1

GRADE REQUIREMENT: USDA Choice or Select

PORTION SIZE/WEIGHT RANGE: 7-16 pounds each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

42. BEEF, SHORT RIB, BONE IN, RAW

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: Beef Short Rib, Bone in, Raw, NAMI 1123

GRADE REQUIREMENT: USDA Select or Choice

PORTION SIZE/WEIGHT RANGE: 6 - 8 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

43. BEEF, TOP, INSIDE, ROUND, CAP OFF, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Beef Top (Inside), Round, Fully Cooked, NAMI 623A

GRADE REQUIREMENT: USDA Choice or Select
19

PORTION SIZE/WEIGHT RANGE: –5-5-14 and 14-20 pounds each (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

Sodium content shall be 266 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce.

44. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 - 6 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed IAW Good Manufacturing Practices and be a high 

quality commercial item.

Portion weight shall be determined by the users at time of cataloging.

Use of metal detection devices to ensure product safety is required.

Batter/breading shall NOT be more than 30% of the finished product weight.

Sodium content shall be 200 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce

45. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, F/C

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 - 6 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed IAW Good Manufacturing Practices and be a high 

quality commercial item.

Portion weight shall be determined by the users at time of cataloging.

Use of metal detection devices to ensure product safety is required.
20

Batter/breading shall NOT be more than 30% of the finished product weight.

Sodium content shall be 266 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce

46. BEEFSTEAK, SALISBURY, F/C

SERVICES AUTHORIZED: USA, USN – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 – 6 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed IAW Good Manufacturing Practices and be a high 

quality commercial item.

Portion weight shall be determined by the users at time of cataloging.

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.

Product is to be without gravy.

Sodium content shall be 110 mg or less per oz. Protein shall be a minimum of 4 

grams protein of per ounce

47. BEEFSTEAK, WAFER SLICED (PHILLY STYLE), WHOLE MUSCLE, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI/IMPS NAME AND NUMBER: Beef Sandwich Steaks, Flaked, Chopped, Formed, 

and Wafer Sliced, Raw, IMPS 1138A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 or 4 ounce each as specified by the user (+/- 0.25 

ounce tolerance)

PACKAGING AND MARKING:

Product shall be packed so each portion can be removed individually.

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

MISCELLANEOUS REQUIREMENTS:

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

Purchase Specifications, Fresh Beef Series 100.

Rectangular or round shaped product is permitted.

Portion weight shall be determined by the users at time of cataloging.

Product may be marinated with not more than 10% solution.

48. BEEFSTEAK, WAFER SL. (PH. STY), (BEEF, H20 & FOOD STARCH PROD), RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI/IMPS NAME AND NUMBER: Beef Sandwich Steaks, Flaked, Chopped, Formed, 

and Wafer Sliced, Raw, IMPS 1138A
21

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 -5 ounce each as specified by the user (+/- 0.5 

ounce tolerance)

PACKAGING AND MARKING:

Product shall be packed so each portion can be removed individually.

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

MISCELLANEOUS REQUIREMENTS:

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

Purchase Specifications, Fresh Beef Series 100.

Rectangular or round shaped product is permitted.

Portion weight shall be determined by the users at time of cataloging.

To be used for Philly steak sandwiches.
22

LAMB

1. LAMB RIB CHOPS, RAW

SERVICES AUTHORIZED: USA – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Lamb Rib Chops, Raw NAMI 1204B, PSO: 3

GRADE REQUIREMENT: Lamb/Choice, Yield Grade of 3 or higher

PORTION SIZE/WEIGHT RANGE: 4 - 8 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

PSO 3 – the tail length of the chop shall be no more than 1 inch.

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

NOTE: Use of this item requires prior Service Headquarters approval.

2. LAMB SHOULDER ROAST, RAW

SERVICES AUTHORIZED: USA – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Lamb Shoulder, Square-Cut, Boneless, and NAMI 208 

GRADE REQUIREMENT: Lamb/Choice, Yield Grade of 2 or higher

PORTION SIZE/WEIGHT RANGE: 4 -5 lbs., 5 - 6 lbs., 6 - 7 lbs., or 7 - 7.5 lbs. Pounds

each (no additional tolerance shall be applied)

PACKAGING AND MARKING:

Must be able to remove individual roasts from case.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

3. LAMB, WATER, & BINDER PRODUCT, DICED, FULLY COOKED

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: Prepared from USDA Choice

PORTION SIZE/WEIGHT RANGE: 8/5 pound packages (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Item is to be certified Halal.

Item is to be seasoned.

NOTE: Use of this item if restricted to contingency zone only.
23

VEAL

1. VEAL, STEAK, BREADED, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 - 6 oz. each (no added tolerance shall be 

applied).

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be a high quality commercial item.

Portion weight specified includes the breading; breading shall NOT be more than 

30% of the end product weight. Fritters are NOT authorized.

Product must be flaked and formed. Chopped and formed product will not be 

considered.
24

PORK

1. BACON, CANADIAN STYLE, CURED & SMOKED, SLICE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Canadian Style Bacon, (Cured and Smoked), Sliced 

NAMI 550A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 15-17 slices per pound (7-9 slices/inch; and three 

weight ranges: 5lb., 10lb., as specified) 

PACKAGING AND MARKING:

Purchaser may specify packaging in layers, 1 pound. or bulk containers. Vacuum 

packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide

Item shall be in Natural Juices.

Sodium shall be 350 mg per or less per ounce

2. BACON, SLICED, F/C

SERVICES AUTHORIZED: USA, USN, USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Bacon, Sliced Fully Cooked, (Cured and smoked), 

Skinless, NAMI 540 and meeting the requirements to necessarily to produce NAMI 539

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USN -PACKAGING AND MARKING:

2/150 count package

Product should be laid out on parchment paper

Vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Sodium content shall be no more than 290 mg or less per ounce

3. BACON, SLICED, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Bacon, Sliced (Cured and Smoked), Skinless, NAMI 539

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 18-22 slices per pound

CKAGING AND MARKING:

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

Vacuum packaging is preferred.

Product shall be packaged in bulk or one pound units as specified by the user.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Sodium content shall be 290 mg or less per ounce.
25

4. HAM, BOILED, BONELESS (CURED), F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Ham, Boiled, Boneless (Cured), Fully-Cooked, NAMI 508

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 10 – 15 pounds each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Each ham shall be vacuum packaged in a plastic casing or metal can.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product shall be 4 X 6 rectangular shaped (Pullman shaped).

Only ham with natural juices or ham, water added items are authorized. The use of 

ham and water products will not be considered. .

This product is designated for slice and dice purposes. Pre-diced ham is allowable.

Sodium content shall be 230 mg or less per oz. Protein shall be a minimum of 4 

grams protein of per ounce

5. HAM, BONELESS, (CURED AND SMOKED), F/C, PIT STYLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Prepared from Pork Leg, Boneless, NAMI 402B

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 14 - 18 pounds each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Item shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Only ham with natural juices are authorized. The use of ham, water added or ham 

and water products will not be considered.

Sodium content shall be 330 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce.

6. HAM, CURED & SMOKED, F/C, BONELESS

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Ham, Boneless (Cured and Smoked), Fully-Cooked, 

NAMI 505

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 14 - 18 pounds each (no additional tolerance shall 

be applied) 

PACKAGING AND MARKING:

Each ham shall be individually wrapped, vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
26

Maximum fat thickness should not exceed 1⁄4 inch.

Only ham with natural juices items are authorized. The use of ham, water added or 

ham and water products will not be considered 

Sodium content shall be 330 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce.

7. HAM, STEAK, BONELESS (CURED or SMOKED), F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAME AND NUMBER: Ham Steaks, Boneless (Cured or Smoked), Fully-Cooked, 

NAMI 1531

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2-3 ounce (breakfast), 4 ounce (other meals) 

PACKAGING AND MARKING:

Each ham shall be individually wrapped, vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Only ham with natural juices items are authorized. The use of ham, water added or 

ham and water products will not be considered 

Sodium content shall be 270 mg or less per oz. Protein shall be a minimum of 4 

grams protein of per ounce.

8. HAM, CURED & SMOKED, SPECIAL, BONELESS, F/C

SERVICES AUTHORIZED: USAF, USSF

NAMI NAME AND NUMBER: Ham, Boneless (Cured/Smoked), Fully-Cooked, Special, 

Boneless, NAMI 509

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 10 to 15 pounds each

PACKAGING AND MARKING:

Each ham shall be packaged individually – vacuum packaging is preferred

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Only ham with natural juices items are authorized. The use of ham, water added or 

ham and water products will not be considered.

Sodium content shall be 330 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce

9. HAM, DICED, CURED & SMOKED, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Ham, Boneless (Cured/Smoked), Fully-Cooked, “Diced, 

NAMI 512A size diced 1/8 inch to 3/8 inch

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2/5 pounds each

PACKAGING AND MARKING:

Each ham shall be packaged individually – vacuum packaging is preferred

Packing and marking shall be in accordance with Good Commercial Practice. 
27

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Only ham with natural juices items are authorized. The use of ham, water added or 

ham and water products will not be considered.

Sodium content shall be 360 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce

10. HAM, JUICES, HONEY-CURED (SMOKED), PARTIALLY BONED, SPIRAL 

CUT

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Ham, Honey-Cured (Smoked), Partially Boned, Spiral 

Cut, NAMI 510

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 10 – 12, 12 – 14, or 14-20 pounds each

Pounds each (no additional tolerance shall be applied)

PACKAGING AND MARKING:

Product shall be vacuum packaged to protect against damage/deterioration during 

storage and shipping.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Product shall be spiral sliced to a 1/8 inch thickness.

Only ham with natural juices items are authorized. The use of ham, water added or 

ham and water products will not be considered. .

NOTE: This item is for holiday usage only.

Sodium content shall be 430 mg or less per oz. Protein shall be a minimum of 6 

grams protein of per ounce

11. PORK, DICED, RAW

AUTHORIZED SERVICES: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: Pork for Stewing, IMPS Item 435A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: N/A (as specified)

PACKAGING AND MARKING:

Product shall be vacuum packaged to protect against damage/deterioration during 

storage and shipping.

Product shall be packed in not less than 5 pounds or more than 10 pounds packages.

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

MISCELLANEOUS REQUIREMENTS:

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

Purchase Specifications.

The meat shall be either hand or mechanically cut. Grinding is not permitted.

12. PORK HOCKS, SHOULDER (CURED AND SMOKED)

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: Pork Hocks, Shoulder (Cured and Smoked), NAMI 561
28

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 - 1 or 1 -1.5 pounds each (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

Product shall be packaged to protect against damage/deterioration during storage 

and shipping.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

13. PORK LEG, RAW

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: Pork Leg, Outside, Flat Cut, NAMI 402E and/or Pork Leg, 

Inside, NAMI 402F

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 – 6 or 6 -10 pounds each (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

Each roast shall be packaged individually, vacuum packaging is preferred.

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

One or both cuts shall be packed in the same box and the containers shall be marked 

accordingly.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specifications of the NAMI Meat Buyers 

Guide.

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

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.

14. PORK LOIN CHOPS, CENTER CUT, ONE MUSCLE, BONELESS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

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. 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 ounce each (+/- 0.25 ounce tolerance)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Surface fat trim shall be 1/8 inch maximum at any one point.

This item may contain not more than 10% added solution.
29

15. PORK LOIN, ROAST, BONELESS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Pork Loin, Roast, Boneless, NAMI 413 or NAMI 413A when 

413 is not available.

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 8- 15 pounds each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

Each roast shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product shall meet PSO 3 – 0.0 in x 0.0 in. belly strap removal.

This item may contain not more than 10% added solution.

16. PORK ROASTING PIG, WHOLE, WITH HEAD, RAW

SERVICES AUTHORIZED: USA, USN, USMC

NAMI NAME AND NUMBER: Pork Roasting Pig, Raw, NAMI 400A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 30 – 50 or 50 - 70 pounds each (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

Product shall be packaged to prevent damage during shipment/storage vacuum 

packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

The internal fat and the membranous portion of the diaphragm shall be excluded.

17. PORK SHOULDER, BBQ, PULLED/SHREDDED, FULLY COOKED

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 - 10 pounds per package/container

PACKAGING AND MARKING:

Product shall be packaged to protect against damage/deterioration during storage 

and shipping.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Product is to be seasoned, without sauce.

Sodium content shall be 191 mg or less per oz. Protein shall be a minimum of 3.5 

grams protein of per ounce

18. PORK SHOULDER, BUTT, BONE IN, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES
30

NAMI NAME AND NUMBER: Pork Shoulder, Butt, Bone In, Raw, NAMI 406

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 6 – 8 or 8-11 pounds each (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

Each roast shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

This item may contain not more than 10% added solution.

19. PORK SHOULDER, BUTT, BONELESS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Pork Shoulder, Butt, Boneless, Raw, NAMI 406A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4- 7 or 7 - 10 pounds. Each (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

Each roast shall be individually vacuum packaged.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

Product shall be netted or tied.

This item may contain not more than 10% added solution.

20. PORK SHOULDER BUTT STEAKS, BONE IN, RAW

SERVICES AUTHORIZED: USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Pork Shoulder Butt Steaks, Raw, NAMI 1406

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 - 8 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING: 

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product is cut from NAMI 406.

This item may contain not more than 10% added solution.
31

21. PORK SHOULDER BUTT STEAKS, BONELESS, RAW

SERVICES AUTHORIZED: USA, USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Pork Shoulder Butt Steaks, Boneless, Raw, NAMI 1407

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 - 8 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING: 

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product is cut from NAMI 407.

This item may contain not more than 10% added solution.

22. PORK SPARERIBS, BREAST BONE (STERNUM) OFF, FULLY COOKED

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: Prepared from Pork Spareribs, Breast Bone (Sternum) 

Off, NAMI 416C

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3 -5 pounds

PACKAGING AND MARKING:

Product shall be packaged to prevent damage/deterioration during shipment and 

storage, vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Packing and marking shall be in accordance with Good Commercial Practice

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide

Sodium content shall be 120 mg or less per oz. Protein shall be a minimum of 4 

grams protein of per ounce

23. PORK SPARERIBS, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: Pork Spareribs, Breast Bone (Sternum) Off, Raw, NAMI

416C

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 -4 (NAVY preferred) or 4-6 pounds each

PACKAGING AND MARKING:

Product shall be packaged to prevent damage/deterioration during shipment and 

storage, vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.
32

24. PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: Pork Spareribs, Fully Cooked, St. Louis Style, NAMI

559A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 - 3 pounds each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

Product shall be layer pack or vacuum packaged to prevent damage/ deterioration 

during shipment and storage, vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product must have diaphragm removed.

Sodium content shall be 100 mg or less per oz. Protein shall be a minimum of 4 

grams protein of per ounce

25. PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED IN BOIL IN BAG

SERVICES AUTHORIZED: USA, USAF, USSF, USN

NAMI NAME AND NUMBER: Pork Spareribs, Fully Cooked, St. Louis Style, NAMI

559A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 - 3 pounds each

PACKAGING AND MARKING:

Product shall be layer pack or vacuum packaged to prevent damage/ deterioration 

during shipment and storage, vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product must have diaphragm removed.

Product is to be seasoned.

Sodium content shall be 100 mg or less per oz. Protein shall be a minimum of 4 

grams protein of per ounce

26. PORK SPARERIBS, ST. LOUIS STYLE, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Pork Spareribs, St. Louis Style, Raw, NAMI 416A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 – 3 or 3-4 pounds each (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

Product shall be layer pack or vacuum packaged to prevent damage/ deterioration 

during shipment and storage, vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:
33

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

27. PORK STEAKS, FLAKED AND FORMED, BREADED, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: Prepared from Pork Steaks, Flaked, and Formed, 

Frozen, Raw, NAMI 1438

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 - 5 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Batter/breading shall NOT be more than 30% of product weight.

Product shall be processed using Good Manufacturing Practices and be a high 

quality commercial item.

Product must be Flaked and Formed; Chopped and Formed product will not be 

considered.

28. PORK TENDERLOIN, RAW

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: Pork Tenderloin, Raw, NAMI 415

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2.0 pounds and under each (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

Product shall be packaged to prevent damage during shipment/storage vacuum 

packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

The tenderloin shall be practically free of fat.

This item may contain not more than 8% added solution.
34

CHICKEN

1. CHICKEN, 8 WAY CUT, BREADED, F/C

SERVICES AUTHORIZED: USA, USN, USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Prepared from Chicken, 8 Piece Cut Broiler-WOG, NAMI

P1005

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 3 to 6 pounds each 

without necks and giblets.

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

Product shall be processed from the broiler/fryer class of chickens. Tail shall be 

excluded.

Sodium content shall be 170 mg or less per oz. Protein shall be a minimum of 5.5 

grams protein of per ounce

2. CHICKEN, 8 WAY CUT, RAW

SERVICES AUTHORIZED: USA, USN, USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Chicken, 8 Piece Cut Broiler-WOG, NAMI P1005 

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 3 to 6 pounds each

without necks and giblets.

PACKAGING AND MARKING:

Product shall be packaged in a manner which will protect the item from 

deterioration/damage during shipment and storage.

Users will specify if bulk packaging is permitted at time of cataloging.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

Product shall be processed from the broiler/fryer class of chickens. Tail shall be 

excluded.

IQF processing is preferred.

3. CHICKEN BREAST FILLET WITH RIB MEAT, BREADED, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 - 5 ounce each (no tolerances shall be applied)

PACKAGING AND MARKING:
35

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed from whole muscle breast meat in accordance with Good 

Manufacturing Practices.

Product shall be boneless and skinless.

Product shall natural fillet shaped. 

Use of metal detection devices to ensure product safety is required.

Batter/breading shall NOT be more than 30% of the finished product weight.

Minimum amount of protein is 3.75 g per ounce and maximum of 127 mg of 

sodium per ounce

4. CHICKEN BREAST FILLET WITH RIB MEAT, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 5 oz. each (+/- 0.5 ounce tolerance)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed from the broiler/fryer class of chickens.

Product shall be boneless and skinless.

Product shall be processed from 3-6 pound birds.

Breast fillet must be cut from the membrane side (shiny top) of the breast.

The use of “pressed” products will not be considered.

5. CHICKEN BREAST FILLET WITH RIB MEAT. WITH GRILL MARKS, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

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)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed from the broiler/fryer class of chickens.

Product shall be boneless and skinless.

IQF processing is preferred.
36

Sodium content shall be 135 mg or less per oz. Protein shall be a minimum of 6 

grams protein of per ounce

6. CHICKEN BREAST FAJITA STRIPS, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

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. 

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

IQF processing is preferred.

Sodium content shall be 157 mg or less per oz. Protein shall be a minimum of 7 

grams protein of per ounce

7. CHICKEN BREAST FAJITA STRIPS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product may be marinated with not more than 8% solution added.

Product must be neutral flavor seasonings and marinades.

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. Allow 3/8 inch

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

IQF processing is preferred.
37

8. CHICKEN BREAST NUGGET, BREADED, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 - 1.0 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed from breast meat in accordance with Good 

Manufacturing Practices.

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.

Batter/breading shall NOT be more than 30% of the finished product weight.

The addition of binders, extenders, or water will not be considered.

Sodium content shall be 167 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce

9. CHICKEN BREAST CHUNK, BREADED, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 - 1.0 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed from breast meat in accordance with Good 

Manufacturing Practices.

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.

Batter/breading shall NOT be more than 30% of the finished product weight.

The addition of binders, extenders, or water will not be considered.

Sodium content shall be 150 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce

.

10. CHICKEN BREAST TENDERS, WITH RIB MEAT, BR, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES
38

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.0 - 2.5 oz. each in a 10 pound case (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed from the broiler/fryer class of chickens.

Product shall be whole muscle chicken breast strips. Chopped and formed products 

are will not be considered.

Product breading shall NOT be more than 30% of product weight.

Various flavor profiles are permitted.

11. CHICKEN BREAST TENDERS, WITH RIB MEAT, BREADED, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

ORTION SIZE/WEIGHT RANGE: 1.0 - 2.5 oz. each in a 10 pound case (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed from the broiler/fryer class of chickens.

Product shall be whole muscle chicken breast strips. Chopped and formed products 

are will not be considered.

Product breading shall NOT be more than 30% of product weight.

Various flavor profiles are permissible.

Solution added shall not exceed 12% maximum.

12. CHICKEN BURGER, WITH QUINOA & VEGETABLES, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 oz. each (+/- 1/4 oz. tolerance)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.
39

Item shall contain a minimum of 45% protein contribution from meat and no more 

than 15% fat. Additional ingredients such as beans, vegetables, and whole grains 

are permitted with appropriate spices. Sodium content shall be 60 mg or less per 

oz. Protein shall be a minimum of 3.86 grams protein of per ounce, Saturated fat 

content shall be 1.6 grams maximum per ounce, Total fat shall be 4 grams 

maximum per ounce. 

13. CHICKEN, DICED, LOW SODIUM, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Product shall be diced as 1⁄2 to 1⁄2 inch pieces, fines shall not exceed 10 %.

IQF processing is preferred.

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)

Sodium content shall be 160 mg or less per oz. Protein shall be a minimum of 6 

grams protein of per ounce

14. CHICKEN, GROUND, BULK, 90% LEAN, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 - 10 pound packages (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

Product shall be packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of individual birds without damage 

while solidly frozen, vacuum packaging is preferred.

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

Principle Display Panel must declare”90% lean”; “10% fat”; or “90% lean/10% 

fat”.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

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

finished product shall not exceed 10%.
40

15. CHICKEN, GROUND, PATTIES, 85% LEAN, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounce each (+/- 0.25 ounce tolerance)

PACKAGING AND MARKING: 

Product shall be Individually Quick Frozen 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.

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

Principle Display Panel must declare”85% lean”; “15% fat”; or “85% lean/15% 

fat”.

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

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

finished product shall not exceed 15%.

16. CHICKEN PATTIES, BREADED, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2.5 – 3.5 or 4.5 – 5.5 ounce each (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product shape may be round or oval.

Batter/breading shall NOT be more than 30% of the finished product weight.

USAF, USSF - Product shall be from breast meat only.

Sodium content shall be 195 mg or less per oz. Protein shall be a minimum of 3 

grams protein of per ounce

17. CHICKEN, QUARTERED, OVEN ROASTED, F/C

SERVICES AUTHORIZED: USA, USAF, USSF, USN

NAMI NAME AND NUMBER: Prepared from Broiler Quarters, NAMI P1009”

GRADE REQUIREMENT: Prepared from USDA Grade A

PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 3 to 6 pounds each 

without necks and giblets.

PACKAGING AND MARKING:

Deterioration/damage and will permit removal of individual pieces without damage 

while solidly frozen.

Packing and marking shall be in accordance with Good Commercial Practice. 
41

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

Product shall be processed from the broiler/fryer class of chickens.

Product shall be cut into four equal parts.

IQF processing is preferred

.

Sodium content shall be 140 mg or less per oz. Protein shall be a minimum of 5.5 grams protein 

of per ounce.

18. CHICKEN, QUARTERED, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Broiler Quarters, NAMI P1009

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 3 to 5 pounds each 

without necks and giblets.

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

Product shall be processed from the broiler/fryer class of chickens.

Product shall be cut into four equal parts.

IQF processing is preferred.

19. CHICKEN STEAKS, WAFER SLICED (PHILLY STYLE), RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI/IMPS NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 to 4 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

Product shall be packed so each portion can be removed individually.

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

MISCELLANEOUS REQUIREMENTS:

Rectangular or round shaped product is permitted.

Portion weight shall be determined by the users at time of cataloging.

To be used for philly steak sandwiches.

Product may contain up to 22% added solution.

20. CHICKEN TENDERLOINS, BREADED, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A
42

PORTION SIZE/WEIGHT RANGE: 1.5 – 3 oz. each packed in a 5 or 10 pound

package (no additional tolerance shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS: 

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Batter/breading shall NOT be more than 30% of the finished product weight.

Product shall be ovenable.

USA & USAF, USSF - Multiflavor profiles per case are permitted.

Sodium content shall be 145 mg or less per oz. Protein shall be a minimum of 4 grams protein of 

per ounce

21. CHICKEN THIGH, BONELESS/SKINLESS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 4.5 – 5.5 ounce each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

Product shall be processed from the broiler/fryer class of chickens.

IQF processing is preferred in 5 - 10 pound container.

22. CHICKEN THIGHS, BONELESS/SKINLESS, TOCINO, PHIL. STY.RAW

SERVICES AUTHORIZED: USN, USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 – 10 pound containers in a 20 pounds or higher 

case

PACKAGING AND MARKING:

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. Packing and marking shall be in accordance with Good Commercial 

Practice. 

MISCELLANEOUS REQUIREMENTS:
43

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item. Product may contain not more than 8% added 

solution.

23. CHICKEN, THIGH, KABOB, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 – 4.0 ounce each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Product shall be Individually Quick Frozen 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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Product shall be on wooden skewers.

Protein shall be a minimum of 18 grams protein of per one or per two serving.

24. CHICKEN, THIGH, KABOB, F/C

 SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 – 4.0 ounce each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Product shall be Individually Quick Frozen 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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Product shall be on wooden skewers.

Sodium content shall be 150 mg or less per oz. Protein shall be a minimum of 18 

grams protein of per one or per two serving.

25. CHICKEN, THIGH, KABOB, W/VEGETABLES & FRUIT, RAW

SERVICES AUTHORIZED: USN, USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.75 – 4.25 ounce each (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:
44

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Product shall include chunks of onions, peppers, and pineapple

Product shall be on wooden skewers.

Product may be marinated with a maximum of 8% solution.

Protein shall be a minimum of 18 grams protein of per one or per two serving.

26. CHICKEN, WHOLE, WITHOUT NECK AND GIBLETS, RAW

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: Whole Broiler without Giblets (WOG), NAMI P1002

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 5-7 pounds each

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

Product shall be processed from the broiler/fryer class of chickens.

IQF processing is preferred.

27. CHICKEN WINGS, BREADED, JOINTS 1 & 2, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Prepared from Broiler Wing, NAMI P1036

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2-3-oz oz. each in a 10 or 15 pound case (no 

additional tolerance shall be applied)

PACKAGING AND MARKING:

Product shall be Individually Quick Frozen 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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

Product shall include disjointed first and second joints only.

Product shall be processed from the broiler/fryer class of chickens.

USA, USAF, USSF, USMC – Various flavor profiles are permitted; USN – Neutral 

flavor profile only.
45

Sodium content shall be 190 mg or less per oz. Protein shall be a minimum of 4 

grams protein of per ounce

Sodium level for flavored wings shall be maximum of 200mg per ounce

28. CHICKEN WINGS, OVEN ROASTED, JOINTS 1 & 2, F/C

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: Prepared from Broiler Wing, NAMI P1036

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.0 - 2.5 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

Wing Tips shall be removed.

Product shall be processed from the broiler/fryer class of chickens.

IQF processing is preferred.

Sodium content shall be maximum of 190 mg per ounce. Protein shall be a 

minimum of 4 grams protein of per ounce.

29. CHICKEN WINGS, UNBREADED, JOINTS 1 & 2, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Prepared from Broiler Wing, NAMI P1036

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.0-2.5 ounce each in a 5 – 40 pound case size with 

5 pounds individual packs in the case.

PACKAGING AND MARKING:

Product shall be Individually Quick Frozen 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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product shall include disjointed first and second joints only.

Unglazed and various glaze flavor profiles are permitted.

Sodium content shall be maximum of 190 mg. Protein shall be a minimum of 4 

grams protein of per ounce

Minimum amount of protein is 4 g per ounce and maximum of 190 mg of sodium per 

ounce Sodium level for flavored wings shall be maximum of 200mg per ounce

30. CHICKEN WINGS, WHOLE, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: Broiler Wing, NAMI P1036
46

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 2 - 3 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

Product shall be Individually Quick Frozen 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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

Product shall be processed from the broiler/fryer class of chickens.

31. CORNISH HEN, HALVES, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: Rock Cornish Game Hen, or Cornish Game Hen, NAMI

P1500

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 12 - 15 ounce each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

Product shall be Individually Quick Frozen 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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

32. CORNISH HEN, HALVES, FROZEN

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: Rock Cornish Game Hen, or Cornish Game Hen, NAMI

P1508

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 24/ 12-15ounces each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Product shall be Individually Quick Frozen 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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.

33. CORNISH HEN, WHOLE WITH AND WITHOUT GIBLETS, RAW

SERVICES AUTHORIZED: USMC – NOT USED BY USAF & USSF
47

NAMI NAME AND NUMBER: Rock Cornish Game Hen, or Cornish Game Hen, NAMI

P1500

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 20 - 22 ounce each in a 30 pound case (no 

additional tolerance shall be applied)

PACKAGING AND MARKING:

Product shall be packaged in a manner which will protect the item from 

deterioration/damage and will permit removal of individual birds without damage 

while solidly frozen, vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Poultry Buyers 

Guide.
48

TURKEY

1. TURKEY BACON, SLICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 18 - 22 slices per pound

PACKAGING AND MARKING:

Product shall be layer packed, shingle packed, or stack packed as specified by the 

users during catalog development, vacuum packaging is required.

Product shall be packaged in bulk or one pound units as specified by the user.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial 

Sodium content shall be 215 mg or less per oz.

2. TURKEY BACON, CHP AND FRM, SL FZN, F/C

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 18 - 22 slices per pound

PACKAGING AND MARKING:

Product shall be layer packed, shingle packed, or stack packed as specified by the 

users during catalog development, vacuum packaging is required.

Product shall be packaged in bulk or one pound units as specified by the user.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial 

Sodium content shall be 215 mg or less per oz. 

3. TURKEY BREAST FILLET, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: Prepared with USDA Grade A

PORTION SIZE/WEIGHT RANGE: 4 - 6 ounce each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

Product shall be Individually Quick Frozen, 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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product may be injected with no more than 10% of a water, salt, and sodium 

phosphate solution to improve moisture retention.
49

4. TURKEY BREAST ROAST, SKIN-ON, BONELESS, RAW

SERVICES AUTHORIZED: USMC, USAF, USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 8 – 12 pounds each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING: 

Each roast shall be packaged individually vacuum packaged to protect against 

damage/deterioration during storage and shipment.

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

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, F/C

SERVICES AUTHORIZED: USA, USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: Prepared from USDA Grade A

PORTION SIZE/WEIGHT RANGE: 8 - 10 pounds each

PACKAGING AND MARKING:

Each roast shall be packaged individually to protect against damage/deterioration 

during storage and shipment, vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product is to be oven roasted.

Product is to be seasoned.

Sodium content shall be 190 mg or less per oz. Protein shall be a minimum of 6 

grams protein of per ounce

6. TURKEY BURGER, WITH BROWN RICE & VEGETABLES, F/C COOKED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 oz. each (+/- 0.25 oz. tolerance)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Fillers such as beans, vegetables, and whole grains are permitted with appropriate 

spices.
50

Sodium content shall be 230 mg or less per oz. Protein shall be a minimum of 3.8 

grams protein of per ounce. Total fat content shall be maximum 4 grams per ounce 

and saturated fat content shall be maximum 1.6 grams per ounce

7. TURKEY, DICED, WHITE & DARK IN NATURAL PROPORTIONS, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 – 10 pound packages (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Product shall be diced as 1⁄2 to 1⁄2 inch pieces, fines (bits or pieces) shall not exceed 

10 %.

IQF processing is preferred.

Sodium content shall be 240 mg or less per oz. Protein shall be a minimum of 5 

grams protein of per ounce. 

8. TURKEY, GROUND, BULK, 90% LEAN, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 – 10 pound packages

PACKAGING AND MARKING:

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.

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

Principle Display Panel must declare”90% lean”; “10% fat”; or “90% lean/10% 

fat”.

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Lean content of finished product shall be a minimum of 90% lean and fat content of 

finished product shall not exceed 10%.

9. TURKEY, GROUND, PATTIES, W. & D. MEAT IN NATURAL PROPORTIONS, 

85% LEAN, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounce each (+/- 0.25 ounce tolerance)
51

PACKAGING AND MARKING:

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.

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

Principle Display Panel must declare”85% lean”; “15% fat”; or “85% lean/15% 

fat”.

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Lean content of finished product shall be a minimum of 85% lean and fat content of 

finished product shall not exceed 15 %.

10. TURKEY, GROUND, PATTIES, W. & D. MEAT IN NATURAL PROPORTIONS, 

85% LEAN, F/C

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4.4 – 4.6 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

Principle Display Panel must declare ”Prepared from 85% lean”; “Prepared from 

15% fat”; or “Prepared from 85% lean/15% fat”.

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Lean content of finished product shall be a minimum of 85% lean and fat content of 

finished product shall not exceed 15%.

Sodium content shall be 230 mg or less per oz. Protein shall be a minimum of 7 grams 

protein of per ounce. 

11. TURKEY, GROUND, PATTIES, W. MEAT ONLY, MIN.85% LEAN, RAW

SERVICES AUTHORIZED: USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 oz. or 5.33 oz. each in a 10 pound case (+/- 0.25 

ounce tolerance)

PACKAGING AND MARKING:

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.

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

Principle Display Panel must declare”X% lean”; “X% fat”; or “X% lean/X% fat”.

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.
52

Lean content shall be a minimum of 85%. Fat content of finished product shall not 

exceed 15%.

12. TURKEY, ROAST, BONELESS, W. & D. IN NATURAL PROPORTIONS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: USDA Grade A. USDA Grade B acceptable when Grade A 

not available. 

PORTION SIZE/WEIGHT RANGE: 8 - 12 pounds each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

Each roast shall be packaged individually to protect against damage/ deterioration 

during storage and shipment, vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product shall be 4 to 7 inches in diameter and 9 to 17 inches long.

White to dark meat ratio shall be in natural proportion as found in whole turkeys.

Skin covering may be present to maintain moisture during cooking.

Product may be injected with no more than 8% of a water, salt, and sodium 

phosphate solution to improve moisture retention.

Each roast shall be netted.

13. TURKEY, WHOLE, SKIN-ON, SEMI-BONELESS, W/O NECK OR GIBLETS, 

RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: Prepared from USDA Grade A

PORTION SIZE/WEIGHT RANGE: 14 - 19 or 20 - 24 pounds each (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

Each bird shall be individually vacuum packed to protect against 

damage/deterioration during storage and shipment.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product may contain not more than 10% basting solution.

Product shall have wing bones only; drumstick bones only; or wing bones and 

drumstick bones only.

14. TURKEY, WHOLE, TOM, WITHOUT GIBLETS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Whole Young Turkey without Giblets, NAMI P2102

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 16 - 24 pounds each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:
53

Each bird shall be individually vacuum packed to protect against 

damage/deterioration during storage and shipment.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specifications of the NAMI Poultry 

Buyers Guide.

Product may contain not more than 10% basting solution.

15. TURKEY, WHOLE, WITHOUT GIBLETS, SMOKED, F/C

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: Prepared from NAMI P2002

GRADE REQUIREMENT: Prepared from USDA Grade A

PORTION SIZE/WEIGHT RANGE: 10 - 14 pounds each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Each bird shall be individually vacuum packed to protect against 

damage/deterioration during storage and shipment.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specifications of the NAMI Poultry 

Buyers Guide.

Sodium content shall be 140 mg or less per oz. Protein shall be a minimum of 6.5 

grams protein of per ounce. 

16. TURKEY WINGS, WHOLE, F/C

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: Prepared from Young Turkey Whole Wing, NAMI P2036

GRADE REQUIREMENT: Prepared from USDA Grade A

PORTION SIZE/WEIGHT RANGE: 3.2 - 4.0 ounce each (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specifications of the NAMI Poultry 

Buyers Guide.

NOTE: For Contingency Zone ONLY.

Sodium content shall be 280 mg or less per oz. Protein shall be a minimum of 8.5 

grams protein of per ounce. 
54

FURTHER PROCESSED PRODUCTS

1. FRANKFURTERS

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Frankfurters, NAMI 800 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4/1; 5/1; or 6/1 per pound – All Services

 5/1 or 8/1 per pound – USA IMT only

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed requirements of the NAMI Meat Buyers 

Guide.

Formula D, Beef or Formula A, Beef and pork in any combination; Style C, skinless 

or Style D, collagen casings.

2. Sodium content shall be 232 mg or less per oz. Total fat content shall be 

maximum 7.8 grams per ounce FRANKFURTERS, CHICKEN AND/OR 

TURKEY

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4/1 or 6/1 per pound - USA, USAF, USSF, USMC

 5/1 per pound – USA IMT only

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Individual frank weights and lengths are determined by customer.

Product shall be skinless or in collagen casings.

Sodium content shall be 275 mg or less per oz. Total fat content shall be maximum 

7.84 grams per ounce.

3. GYRO MEAT, LOAF

SERVICES AUTHORIZED: USN – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4-5 pounds each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:
55

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality item.

Sodium content shall be 260 mg or less per oz. Protein shall be a minimum of 4 

grams protein of per ounce. Total fat content shall be maximum 7.35 grams per 

ounce and saturated fat content shall be maximum 3 grams per ounce

4. GYRO MEAT, SLICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 – 1.0 ounce slices (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality item.

Sodium content shall be 260 mg or less per oz. Protein shall be a minimum of 4 

grams protein of per ounce. Total fat content shall be maximum 7.35 grams per 

ounce and saturated fat content shall be maximum 3 grams per ounce

5. LUNCHMEAT, BEEF PASTRAMI, FOR SLICING

SERVICES AUTHORIZED: USA – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Beef Pastrami, NAMI 611

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 - 7 pounds each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

Package weight shall be specified by the user.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product shall contain not more than 10% solution prior to cooking.

Sodium content shall be 302 mg or less per oz. Total fat content shall be maximum 

2 grams per ounce 

6. LUNCHMEAT, BEEF PASTRAMI, SLICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Prepared from Beef Pastrami, NAMI 611
56

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 – 1.0 ounce slices (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Package weight shall be specified by the user.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Product shall contain not more than 10% solution prior to cooking.

Sodium content shall be 302 mg or less per oz. Total fat content shall be maximum 

2 grams per ounce. 

7. LUNCHMEAT, BOLOGNA, FOR SLICING

SERVICES AUTHORIZED: USA, USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Bologna, NAMI 801

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 7 - 12 pounds each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

User will select package size required during cataloging.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed requirements of the NAMI Meat Buyers 

Guide.

Formula B - Beef, pork (beef is predominant) or Formula D – Beef; Style D –

collagen casings.

Sodium content shall be 265 mg or less per oz. Total fat content shall be maximum 

7 grams per ounce.

8. LUNCHMEAT, BOLOGNA, SLICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Prepared from Bologna, NAMI 801

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 – 1.0 ounce slices (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

User will select package size required during cataloging.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed requirements of the NAMI Meat Buyers 

Guide.

Formula B - Beef, pork (beef is predominant) or Formula D – Beef; Style D –

collagen casings.

Sodium content shall be 265 mg or less per oz. Total fat content shall be maximum 

7 grams per ounce.
57

9. LUNCHMEAT, CHICKEN BREAST, SLICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 – 1.0 ounce slices (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Package weight shall be specified by the user.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality item.

Product shall be produced from whole muscle cuts.

Product may be smoked or oven roasted.

USA, USAF, USSF, and USMC - Various flavor profiles permitted; USN – neutral 

flavor only.

Sodium content shall be 225 mg or less per oz. Total fat content shall be maximum 

1 grams per ounce.

10. LUNCHMEAT, HAM, WITH NATURAL JUICES OR HAM, WATER 

ADDED, SLICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USN, USMC – 0.6 - 0.8 oz. slices - Package 

sizes not to exceed 5 pounds; USAF, USSF and USA – 0.5 – 1. Oz. slices - Package 

sizes not to exceed 5 pounds (no additional tolerance shall be applied)

PACKAGING AND MARKING:

Product is to be vacuum packaged.

User will select package size required during cataloging.

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

MISCELLANEOUS REQUIREMENTS:

USN – Natural flavor profile only.

USA – Other than natural flavor profile requires prior approval.

USAF, USSF & USMC – Various flavor profiles are permitted.

Sodium content shall be 200 mg or less per oz. Total fat content shall be maximum 

2 grams per ounce.

11. LUNCHMEAT, ROAST BEEF, SLICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USN, USMC - 0.6 - 0.8 oz. each (no 

additional tolerance shall be applied); USAF, USSF Only - 0.8 - 1.2 oz. each (no 

additional tolerance shall be applied)

PACKAGING AND MARKING:

Package weight shall be specified by the user.
58

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality item.

Product shall be produced from whole muscle cuts.

Sodium content shall be 215 mg or less per oz. Total fat content shall be maximum 

2 grams per ounce.

12. LUNCHMEAT, SALAMI, FOR SLICING

SERVICES AUTHORIZED: USA, USMC – NOT USED BY USAF & USSF

NAMI NAME AND NUMBER: Salami, Cooked, NAMI 804

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 7 - 12 pounds each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

User will select case size required during cataloging.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed requirements of the NAMI Meat Buyers 

Guide.

Formula C, Pork and Beef, Pork predominant.

Sodium content shall be 450 mg or less per oz. Total fat content shall be maximum 

7 grams per ounce.

.

13. LUNCHMEAT, SALAMI, SLICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Prepared from Salami, Cooked, NAMI 804

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 – 1.0 ounce slices (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

User will select package size required during cataloging.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed requirements of the NAMI Meat Buyers 

Guide.

Formula C, Pork and Beef, Pork predominant.

Sodium content shall be 450 mg or less per oz. Total fat content shall be maximum 

7 grams per ounce.

14. LUNCHMEAT, TURKEY BREAST, SLICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 – 1.0 ounce slices (no additional tolerance shall 

be applied)
59

PACKAGING AND MARKING:

Package weight shall be specified by the user.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality item.

Product shall be produced from whole muscle cuts.

Product may be smoked or oven roasted.

USA, USAF, USSF, USMC - various flavor profiles are permitted; USN – neutral 

flavor profile only.

Product may contain not more than 8% added broth.

Sodium content shall be 250 mg or less per oz. Total fat content shall be 

maximum 1 grams per ounce...

15. LUNCHMEAT, TURKEY HAM, SLICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 oz. – 1.0 ounce slices (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality item.

Sodium content shall be 270 mg or less per oz. Total fat content shall be maximum 

2 grams per ounce and Saturated Fat content shall be maximum of 0.5 g Saturated 

Fat per ounce.

. 

16. MEATBALLS, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1/2 oz., 1 oz., 1 1⁄2, or 2 oz. meatballs as specified 

by the user

PACKAGING AND MARKING:

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.

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

Principle Display Panel must declare “85% lean”; “15% fat”; or “85% lean/15% 

fat” for the all-beef formulation.

MISCELLANEOUS REQUIREMENTS:

Item can be with or without Italian seasoning.
60

Allowable formulations include beef; beef and pork; chicken; or turkey.

Sodium content shall be 140 mg or less per ounce (unsauced). Total fat content 

shall be maximum 4 grams per ounce and Saturated Fat content shall be maximum 

of 2g Saturated Fat per ounce. Protein shall be a minimum of 4 grams of protein per 

ounce.

17. MEATLOAF, BEEF, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Meatloaf, Beef, Fully Cooked, Frozen, NAMI 814, Formula D

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 – 5 pounds per loaf (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

Each Meatloaf shall be individually wrapped; vacuum packaging is preferred.

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

Principle Display Panel must declare “85% lean”; “15% fat”; or “85% lean/15% 

fat”.

MISCELLANEOUS REQUIREMENTS:

Product shall be processed IAW Good Manufacturing Practices and be a high 

quality commercial item. Sodium content shall be 266 mg or less per 1 ounce.

18. PEPPERONI, SLICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Pepperoni, NAMI 821

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 13-18 slices per ounce

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Formula A or G, pepperoni shall contain no extenders or binders.

19. SAUSAGE, BRATWURST, LINKS

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Bratwurst, NAMI 822 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 – 5 ounce each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:
61

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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.

Maximum fat content shall not exceed 40%.

20. SAUSAGE, BREAKFAST, LINKS, CHICKEN, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.8 - 1 oz. per link (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

21. SAUSAGE, BREAKFAST, LINKS, PORK, PORK & BEEF, OR BEEF, F/C

SERVICES AUTHORIZED: USA, USAF, USSF, USN

NAMI NAME AND NUMBER: Breakfast Sausage, Cooked, NAMI 817 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 19 – 21 links per pound. (0.75 oz.-1.25 oz. ea.), 

(after cooking)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

USA & USAF, USSF - Formula G, Pork, Formula C, pork and beef, predominately 

pork; or Formula D, Beef; Style C, skinless. USN – Formula G, Pork only.

22. SAUSAGE, BREAKFAST, LINKS, TURKEY, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.8 - 1 oz. per link (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.
62

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

23. SAUSAGE, BREAKFAST, PATTIES, BEEF, F/C

SERVICES AUTHORIZED: USA, USAF, USSF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.5 – 2.5 oz. patties (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Specific weight to be specified by customer.

24. SAUSAGE, BREAKFAST, PATTIES, PORK, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Breakfast Sausage, Cooked, NAMI 802B

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1 - 2 oz. patties (after cooking)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Formula C, Pork and beef, predominately pork; Style C, skinless.

Specific weight to be specified by customer.

25. SAUSAGE, BREAKFAST, PATTIES, PORK, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: Pork Sausage, NAMI 802A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 - 4 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Specific weight to be specified by customer.
63

26. SAUSAGE, CHORIZO, PORK, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: Pork Sausage, NAMI 818

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 - 4 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Specific weight to be specified by customer.

27. SAUSAGE, CHICKEN, CHORIZO, HOT/ SWEET (MILD), LINKS, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: Pork Sausage, NAMI 818

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 - 4 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Specific weight to be specified by customer.

Sodium content shall be 160 mg or less per ounce. .

28. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.5 – 2.5 oz. patties (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Specific weight to be specified by customer.
64

29. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GRD, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2.5 – 3 oz. patties (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Specific weight to be specified by customer.

30. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GRD, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.5 – 2.5 oz. patties (no additional tolerance shall 

be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Specific weight to be specified by customer.

31. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GRD, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2.5 – 3 oz. patties (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Specific weight to be specified by customer.

32. SAUSAGE, ITALIAN, CRUMBLED, , F/ C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Italian Sausage, Crumbled, Cooked, NAMI 818

GRADE REQUIREMENT: N/A
65

PORTION SIZE/WEIGHT RANGE: 5 – 10 pound packages (no additional tolerance 

shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers GuiUSA, 

USAF, USSF, USMC - Formula C, Pork and beef, predominately pork or Formula G, 

Pork. USN - Formula G, Pork ONLY.

Cooking Option B, cooked; Style F, bulk.

33. SAUSAGE, KNOCKWURST, LINKS, F/C

SERVICES AUTHORIZED: USA, USAF, USSF, USN

NAMI NAME AND NUMBER: Knockwurst, NAMI 816

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4/1 or 5/1 per pound

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Polish Sausage, NAMI 813

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3 – 5 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES
66

NAMI NAME AND NUMBER: Prepared from Italian Sausage, NAMI 818

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3 – 5 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: Italian Sausage, NAMI 818

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3 – 5 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall meet all general and detailed specs of the NAMI Meat Buyers Guide.

Formula G, pork only; Type E, linked; Style B, natural casing or Style D, collagen 

casing; Cooking Option C, uncooked.
67

 FSC 8940 VEGETARIAN/ MEAT SUBSTITUTES AND FSC 

8935 VEGETABLE BASED SOUPS 
68

FSC 8940 VEGETARIAN/ MEAT SUBSTITUTES AND FSC 8935 VEG. BASED SOUPS

1. BEAN BURGER, VEGETARIAN, F/C, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 – 4 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Sodium content shall be 180 mg per 1 per ounce or less. 

Protein contents shall be minimum of 3.8 g per 1oz portion (considered side entrée) Double 

portion is an option for main entrée.

Total fat content shall be 3 grams or less per ounce, saturated fat content shall be 1.1 grams or 

less per ounce.

Fortify with Iron 1.7 mg per serving 

Fiber should be least 3 g per serving

2. CHIK’N TENDERS, VEGETARIAN, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1-2 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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 content shall 80 mg or less per 1 per 

ounce. Protein content shall be 2 g per 1oz portion (considered side entrée) Double portion is an 

option for main entree

Fortify with Iron 1.7 mg per serving 

Fiber should be least 3 gram per serving

3. VEGETARIAN BURGER, VEGETARIAN, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A
69

PORTION SIZE/WEIGHT RANGE: 3.5 – 4 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Protein content shall be 3.8 g or more per 1oz portion (considered side entrée) Double portion is 

an option for main entrée

Total fat content shall be 3 grams or less per ounce, saturated fat content shall be 1.1 grams or 

less per ounce.

Fortify with Iron 1.7 mg per serving 

Fiber content shall be 3 g or more per serving

Sodium content shall be 180 mg or less per 1 per ounce. 

4. MEATLESS MEATBALLS, VEGETARIAN, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1-2 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Sodium content shall be 140 mg or less per ounce (unsauced). Total fat content 

shall be maximum 4 grams per ounce and Saturated Fat content shall be maximum 

of 2g Saturated Fat per ounce. Protein shall be a minimum of 4 grams of protein per 

ounce.. 

Sodium content shall be 180mg or less per per ounce. 

5. SAUSAGE PATTY, VEGETARIAN, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1-2 oz. each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

Packing and marking shall be in accordance with Good Commercial Practice.
70

MISCELLANEOUS REQUIREMENTS:

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 content shall be 260mg or less per 

ounce. Protein content shall be 6g or more per 1oz portion (considered side entrée) Double 

portion is an option for main entree

Fortified with Iron 1.7 mg per serving 

Fiber should be least 1 gram per serving

6. VEGETARIAN, CHILI, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 8oz ind pkg, 10 size can or by bulk in a bag. 

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Sodium content shall be 130 mg or less per ounce. Total fat content shall be 

maximum 1 g per ounce and Saturated Fat content shall be maximum of .5g per 

ounce. 
71

SEAFOOD

1. CATFISH FILLETS, BREADED, RAW OR PARFRIED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: Grade N/A

PORTION SIZE/WEIGHT RANGE: 4 - 6 oz. each (no added tolerance shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

North American Freshwater Catfish and Products Made There from.

Product shall prepared from Type 2, frozen; Style 2, skinless; Market Form 4, 

trimmed fillets.

Breading shall NOT be more than 30% of portion weight.

USA, USAF, USSF, and USMC – various flavor profiles are permitted.

USN – only neutral flavor profile permitted.

Protein content shall be 4 grams or more per ounce

Around 15% solution/wash per serving.

Sodium content shall be 120 mg or less per 1 oz.

2. CATFISH FILLETS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5-7 oz. or 7-9 oz. each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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.

Product shall be Type 2, frozen; Style 2, skinless; Market Form 4, trimmed fillets

Around 15% solution/wash per serving

Sodium content shall be 120 mg or less per 1 oz.

3. CATFISH NUGGETS, BREADED, PARFRIED

SERVICES AUTHORIZED: USA IMT Only – NOT USED BY USAF & USSF

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.5 – 3 oz. each (no added tolerance shall be 

applied)
72

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

North American Freshwater Catfish and Products Made There from.

Breading shall NOT be more than 30% of portion weight.

4. CLAMS, WITH JUICES, CANNED

SERVICES AUTHORIZED: USN, USMC – NOT USED BY USAF & USSF

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 49 - 51 oz. can

PACKAGING AND MARKING:

Product shall be packaged in hermetically sealed cans.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices and 

be a high quality commercial item.

Product prepared from surf or skimmer clams, minced or chopped, packed in 

natural juices.

Sodium content shall be 350 mg or less per 1 oz.

5. COD FILLET, BATTERED, PARFRIED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 2 - 3 ounce each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

Grades of Fish Fillets.

Product shall contain no less than 40% fish flesh.

NOTE: See Fish Portions for 3-5 ounce battered cod portions.

Sodium content shall be 150 mg or less per 1 ounce.

6. COD FILLETS, BREADED, RAW or PARFRIED

SERVICES AUTHORIZED: USA, USAF, USSF

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 4 - 6 oz. ea. (no added tolerance shall be applied)

PACKAGING AND MARKING:
73

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.

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

MISCELLANEOUS REQUIREMENTS:

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

Grades of Fish Fillets.

Product shall contain no less than 50% fish flesh.

User shall specify the raw portion weight required.

Sodium content shall be 150 mg or less per 1 ounce. 

7. COD FILLETS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 – 6 oz. each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

Cod Fillets.

User may specify the raw portion weight required.

Product shall be Type 3, frozen, individually; Style 2, skinless; Bone Classification 

1, practically boneless.

Sodium content shall be 120 mg or less per 1 ounce. 

8. CRAB CAKES

SERVICES AUTHORIZED: USN, USMC

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 3 ounce each

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product shall contain no less than 45% crab meat.

Product shall be partially cooked for finish by baking or frying.

Sodium limit not to exceed 800 mg per 3 ounce serving.

Label must declare % fish flesh/crab meat.

Sodium content shall be 200 mg or less per 1 ounce
74

9. CRABMEAT, IMITATION, SURIMI, CHUNKS/FLAKES

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USN only - 2.5 pound size container only

USA, USAF, USSF, USMC - package size to be determined by user

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product shall contain no less than 40% fish flesh.

Sodium content shall be 240 mg or less per 1 ounce. 

10. CRAB LEGS AND CLAWS, ALASKAN KING, SPLIT/BUTTERFLIED, F/C

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 16-22 count

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product shall be processed Red or Brown/Golden Alaskan King crabs.

Product shall contain legs and claws in natural proportion (1 claw for every 3 legs).

Product shall meet minimum 80% fill.

Sodium content shall be 330 mg or less per 1 ounce. 

11. FISH PORTIONS, BATTER DIPPED, PARFRIED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3 - 5 ounce each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product shall be processed from Cod, Whiting, or Ocean Perch.

Product shall contain no less than 40% fish flesh.

Twice frozen fish blocks are not authorized as a raw ingredient for this item.

Sodium content shall be 160 mg or less per ounce
75

12. FLOUNDER FILLETS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 - 6 oz. ea. (no added tolerance shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

Flounder.

Product shall be Type 3, frozen, (IQF), glazed; Bone Classification 1, practically 

boneless.

Sodium content shall be 120 mg or less per 1 ounce. 

13. HALIBUT STEAK OR FILLET, RAW

SERVICES AUTHORIZED: USN, USMC – NOT USED BY USAF & USSF

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 5 - 7 ounce each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Sodium content shall be 120 mg or less per 1ounce. 

14. LOBSTER TAIL, COLD WATER, RAW

SERVICES AUTHORIZED: USA, USN, USMC – NOT USED BY USAF & USSF

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 - 6 ounce each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product shall be processed from Homarus Americanus species.

Sodium content shall be 150 mg or less per 1 ounce. 
76

15. LOBSTER TAIL, SPINY, RAW

SERVICES AUTHORIZED: USA,, USN, USMC – NOT USED BY USAF & USSF

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 6 - 8 ounce each (no additional tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product shall be processed from only fresh panulirus argus or panulirus interruptus 

species or only frozen panulirus marginatus species.

Sodium content shall be 150 mg or less per 1ounce. 

16. POLLOCK BURGER, ALASKAN, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 4 ounce each (+/- 0.25 ounce tolerance)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Sodium content shall be 120 mg or less per 1 ounce. 

17. POLLOCK FILLETS, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USN

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 - 6 ounce each (other portion sizes will be 

considered based on market availability)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

Grades of Fish Fillets.

Product shall be Type 2, frozen, (IQF), glazed; Style 1 (iv), single, skin-off; Bone 

Classification 1, practically boneless.

Sodium content shall be 120 mg or less per 1ounce. 
77

18. POLLOCK FILLETS, STUFFED, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 4 - 5 ounce each (other portion sizes will be 

considered based on market availability)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

Standards for Grades of Fish Fillets.

Various flavor profiles, to include Maryland style, Louisiana style, Florentine 

styles, are permissible.

Sodium content shall be 120 mg or less per 1 ounce. 

19. POLLOCK PORTIONS, BATTER DIPPED, PARFRIED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 2 - 3 or 3.5 – 4.5 ounce each (no additional 

tolerance shall be applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product shall contain no less than 40% fish flesh.

Twice frozen fish blocks are not authorized as a raw ingredient for this item.

USAF, USSF, USN, USMC – Only 2-3 ounce wedge cut portion or 3.5-4.5 portion 

authorized.

Sodium content shall be 150 mg or less per 1ounce. 

20. POLLOCK PORTIONS, BREADED, PARFRIED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: Grade A

PORTION SIZE/WEIGHT RANGE: 3.7 – 4.3 ounce each (other portion sizes will be 

considered based on market availability)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.
78

Product shall contain no less than 65% fish flesh.

Product shall be rectangular shaped.

Sodium content shall be 176 mg or less per 1 ounce. 

21. POLLOCK PORTIONS, SERPENTINE CUT, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 – 4.5 oz. each (other portion sizes will be 

considered based on market availability)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Sodium content shall be 120 mg or less per 1 ounce. 

22. SALMON FILLETS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 - 6 ounce each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

of Fish Fillets.

Product prepared from Atlantic, Coho, Sockeye, Chinook, or Chum ( acceptable 

when other varieties not available) salmon.

Customer may specify desired weight within 4-6 oz. each.

Sodium content shall be 90 mg or less per 1 ounce. 

23. SALMON FILLETS, STUFFED, RAW, MARYLAND STYLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4.2 - 4.6 oz. each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:
79

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

Fish Fillets.

Product prepared from Atlantic, Coho, Sockeye, or Chinook salmon.

Sodium content shall be 120 mg or less per 1 ounce.

Prepared with only wild caught (farm raised is not acceptable)

The product should have good flavor and no bad odor

24. SALMON BURGER, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 - 4.5 ounce each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Sodium content shall be 120 mg or less per 1 ounce. 

25. SALMON, PINK, CANNED

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 64 ounce or below

PACKAGING AND MARKING:

Product shall be packaged in hermetically sealed cans.

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

MISCELLANEOUS REQUIREMENTS:

Product must comply with all the criteria of The U.S. Department of Commerce 

(USDC).

Product shall be processed in accordance with Good Manufacturing Practices.

Product shall be Type A (canned), Species IV (Pink), Style a (Regular), Packing 

media 1 (water), and Flavor 1 (natural).

Sodium content shall be 120 mg or less per 1 ounce

26. SCALLOPS, SEA, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 20-30 count per pound

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:
80

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

Frozen Raw Scallops.

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.

Water or chemical pump added Scallop Products are NOT authorized.

Sodium content shall be 120 mg or less per 1 ounce. 

27. SCALLOPS, SEA, BACON WRAPPED

SERVICES AUTHORIZED: USN, USMC – NOT USED BY USAF & USSF

GRADE REQUIREMENT: Prepared from US Grade A

PORTION SIZE/WEIGHT RANGE: Prepared from 20-30 count per pound

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Raw scallop material must comply with all criteria of the United States Standards 

for Grades of Frozen Raw Scallops.

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.

Water or chemical pump added Scallop Products are NOT authorized.

Product shall be wrapped with hickory smoked bacon.

Product shall be ovenable.

28. SHRIMP BURGERS, RAW

SERVICES AUTHORIZED: USA (IMT Only), USMC – NOT USED BY USAF & USSF

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 - 4.5 ounce each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Sodium content shall be 120 mg or less per 1 ounce. 

29. SHRIMP, BREADED, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

GRADE REQUIREMENT: Grade A

PORTION SIZE/WEIGHT RANGE: 16-20/lb, 18-25/lb, 21-25/lb, or 31-35/lb finished 

product count. ** See individual Service’s requirements below

PACKAGING AND MARKING:
81

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.

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

MISCELLANEOUS REQUIREMENTS:

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

Frozen Raw Breaded Shrimp.

Product must be Style II, “Lightly Breaded Shrimp” frozen raw breaded shrimp 

containing a minimum of 65% shrimp material.

Product may be Type I or Type II, fantail (butterfly) or round shrimp.

Product must be Subtype B or C, with tail fin but no shell segments present or w/o 

tail fin and shell segments.

USA – 21-25/lb, fantail or round, with tail fin but no shell segments present.

USAF, USSF – 21-25/lb, fantail or round, w/o tail fin and shell segments; or 31-

35/lb, fantail or round, w/o tail fin and shell segments.

USMC – 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.

Sodium content shall be 145 mg or less per 1 ounce

30. SHRIMP, BREADED, PARFRIED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 21-25/lb or 31-35/lb finished product count ** See 

individual Service’s requirements below

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product may be Type I or Type II, fantail (butterfly) or round shrimp.

Product must be Subtype B or C, with tail fin but no shell segments present or w/o 

tail fin and shell segments.

USA - 21-25/lb, fantail (butterfly) or round, with tail fin but no shell segments 

present or 31-35/lb, fantail (butterfly) or round, w/o tail fin and shell segments.

USAF, USSF – 21-25/lb, fantail (butterfly) or round, w/o tail fin and shell segments

or w/o tail fin and shell segments

USN – 21-25/lb, fantail (butterfly) or round, with tail fin but no shell segments 

present or w/o tail fin and shell segments.

USMC - 21-25/lb, fantail (butterfly) or round, w/o tail fin and shell segments or 31-

35/lb, fantail (butterfly) or round, w/o tail fin and shell segments.

Sodium content shall be 120 mg or less per 1 ounce. 

31. SHRIMP, PEELED & DEVEINED, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US Grade A
82

PORTION SIZE/WEIGHT RANGE: 21-25/lb, 26-30/lb, or 31-35/lb finished product 

count ** See individual Service’s requirements below

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

Fresh and Frozen Shrimp.

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).

USA, USAF, USSF, USN - 26-30/lb or 31-35/lb, round or butterfly, tail on or tail 

off

USMC - 21-25 /lb or 26-30/lb – round or butterfly, tail on or tail off

Sodium content shall be 100 mg or less per 1 ounce

32. SHRIMP PIECES, P&D, U-60 CTAUTHORIZED SERVICES: USA, USAF, USSF, 

USMC

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: U-60 count

PACKAGING AND MARKING:

Product shall be packaged in a manner which will protect it from deterioration 

during shipment.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Sodium content shall be 100mg or less per 1 ounce. 

33. SHRIMP, WHOLE, RAW, CRABMEAT STUFFED

AUTHORIZED SERVICES: USA, USAF, USSF, USMC

GRADE REQUIREMENT: Prepared from US Grade A

PORTION SIZE/WEIGHT RANGE: Prepared from 30-40 count per pound

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be butterfly, tail-on.

Product shall have a minimum 20% and a maximum 25% crabmeat.

34. SNOW CRAB CLUSTERS, FULLY COOKED

SERVICES AUTHORIZED: USA, USAF, USSF, USMC
83

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 - 12 oz. each (natural clusters) (no added 

tolerance shall be applied)

PACKAGING AND MARKING:

Product shall be IQF and packed so individual portions can be removed without 

damage while solidly frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product shall be processed from fresh Chionoecetes Opilio species shellfish meat.

Product must meet minimum 80% fill.

Sodium content shall be 120 mg or less per 1 ounce. 

35. TILAPIA FILLETS, BONELESS/SKINLESS, RAW

SERVICES AUTHORIZED: USA, USAF, USSF, USMC, USN

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 - 6 ounce each (3-5 ounce will be allowed when 

the original portionspecification is not available)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

Fish Fillets.

Product shall be Type 2, frozen, (IQF), glazed or unglazed; Style 1 (iv): Bone 

Classification 1, practically boneless

Sodium content shall be 120 mg or less per 1 ounce. 

36. TROUT, WHOLE, RAW

SERVICES AUTHORIZED: USA – NOT USED BY USAF & USSF

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 8 - 10 ounce each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

Fish Fillets.

Product shall be Type 3, frozen, IQF, glazed, Style 2 dressed-eviscerated.

Sodium content shall be 120 mg or less per 1ounce. 
84

37. TROUT FILLETS, RAW

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 - 6 ounce each (no added tolerance shall be 

applied)

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

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

Fish Fillets.

Product shall be Type 2, frozen, (IQF), glazed; Bone Classification1, practically 

boneless.

Sodium content shall be 120 mg or less per 1 ounce. 

38. TUNA, CANNED OR VACUUM POUCH - USA, USAF, USSF, USN, USMC

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA & USAF, USSF - 66.5 oz. can or 43 oz. pouch; 

USN & USMC – 43 oz. pouch only.

PACKAGING AND MARKING:

Product shall be packaged in hermetically sealed cans or vacuum foil pouches.

Packing and marking shall be in accordance with Good Commercial Practice, 

“Light Tuna” IAW CID A-A-20155D, CFR 161.190, CFR Part 123 and part 110 

MISCELLANEOUS REQUIREMENTS:

Product must comply with all the criteria of The U.S. Department of Agriculture 

(USDA).

Product shall be processed in accordance with Good Manufacturing Practices.

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

USAF, USSF & Uor leSA IMT only – oil pack is also permissible.

Sodium content shall be 125 mg or less per 1ounce and 150 mg or less ounce for 

flavored. 
DAIRY FOODS AND EGGS

FEDERAL SUPPLY CLASS

8910

Milk Description

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 

ultra-pasteurized. Milk needs to be homogenized. Milk and milk products shall meet current good manufacturing practices 

established by the FDA (21 CFR 110). 

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). 

PASTEURIZATION/ HOMOGENIZATION

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). 

Additional Pasteurization methods may also be used for the purposes of microbial destruction.. Different methods of pasteurization 

affect expectations for shelf life. 

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 if unopened. Once opened, it 

should be refrigerated and treated like fresh milk. UHT should be stored for few months without cooling. 

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. 

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

Fluid milk and milk products shall also meet the FDA provisions for homogenization. 

GROUPS, TYPES, AND FLAVORS

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).

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

Flavor a - Banana

Flavor b - Chocolate

Flavor c - Strawberry

Flavor d - Vanilla

Flavor e - Other flavors currently commercially available (purchaser shall specify)

Type’s 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

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. 

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. 

Chocolate flavoring. Fluid milk and milk products with chocolate flavoring must meet 21 CFR 163 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. 

Color. All fluid milk and milk products must have uniform color and characterize the type and/or flavor it represents. 
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 nearly free 

from entrapped air. 

Shelf life and age requirement. All fluid milk and milk products shall comply with State and

local laws, regulations, or requirements.

MANUFACTURER'S/DISTRIBUTOR'S PRODUCT ASSURANCE

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. 

REGULATORY REQUIREMENTS

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.

QUALITY ASSURANCE PROVISIONS

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. 

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. 

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. 

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 of Official 

Analytical Chemists. 
PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, 

contract, or purchase order.

FOOD FORTIFICATION WITH VITAMINS AND MINERALS 

1. 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. 

2. Good manufacturing practices and normal storage and handling procedures cannot prevent the loss of such nutrient(s),

3. 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; and 

4. 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]

MILK TERMINOLOGY & DEFINITIONS

Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional hightemperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization.

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.

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.

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.

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).

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).

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).

DOD MENU Standards (DODM 1338.10, December 2020)

Dairy and Eggs

All Milk to include milk alternatives (almond, soy, rice, milk etc) is fortified with Vitamin A (at least 1200 IU, 15% Daily Value (DV) and

vitamin D (at least 100 IU, 15% DV per 8 oz. serving Milk alternatives will be fortified and shall provide at least 25% of DV (300mg) of

calcium per 8oz liquid serving .

Offer 1 percent or non-fat milk as the primary milk. .

Use 1 percent or non-fat in recipes when appropriate, consider using evaporated non-fat milk may be an additional option when available.

Offer reduced fat dairy choices (e.g. cottage cheese, light sour cream, cream cheese, shredded cheese, and sliced cheese). Use low fat or reduced

fat cheeses in cooking in appropriate.

Use 1 pecent or non fat fat cheeses in recipes when appropriate; consider using evaporated non-fat milk may be an additional option when

available.

Offer a plain yogurt and at least two flavors of low fat or fat free yogurts (0-2 percent fat) in either individual or bulk servings without artificial

sweeteners at all meals. Traditional yogurts must contain fewer than 25 grams of sugar and 16 grams of sugar for Greek yogurt per 5.3 to 6

ounce serving. Once the above requirements are met additional options may be offered such as: articially sweetened or alternative milk (soy, oat

etc.) yogurts when available and based on customer demand. in either individual or bulk

Egg whites or egg substitutes (reduced cholesterol) as an alternative to whole egg products.

Egg substitute may be used in place of whole eggs in baked items..

MILK TYPES

1. MILK, REDUCED FAT, PASTEURIZED, CHL (2%-2.9% MILK FAT)

SERVICES AUTHORIZED: USN – NOT USED BY USAF & USSF

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:
Needs to be homogenized

Vitamin A needs to be minimum of 1200 IU (15% DV and Vitamin D needs to be minimum of 100 IU (15% DV) per 

8ozAcceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)

2. MILK, LOW-FAT, PASTEURIZED, CHL (0.5%-1.9% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Vitamin A needs to be minimum of 1200 IU (15% DV) and Vitamin D needs to be minimum of 100 IU (15% DV) per 8oz. 

Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)

3. MILK, NON-FAT, PASTEURIZED, CHL (0%- 0.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Vitamin A needs to be minimum of 1200 IU (15% DV) and Vitamin D needs to be minimum of 100 IU (15% DV) per 8oz. 

Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)

4. MILK, REDUCED FAT, PASTEURIZED, FLAVORED, CHL (2%-2.9% MILK FAT)

SERVICES AUTHORIZED: USN – NOT USED BY USAF & USSF

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:
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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Vitamin A needs to be minimum of 1200 IU (15% DV) and Vitamin D needs to be minimum of 100 IU (15% DV) per 8oz. 

Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)

5. MILK, LOW-FAT, PASTEURIZED, FLAVORED, CHL (0.5%-1.9% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Vitamin A needs to be minimum of 1200 IU (15% DV) and Vitamin D needs to be minimum of 100 IU (15% DV) per 8oz. 

Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)

6. MILK, NON-FAT, PASTEURIZED, FLAVORED, CHL (0%- 0.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Vitamin A needs to be minimum of 1200 IU (15% DV) and Vitamin D needs to be minimum of 100 IU (15% DV) per 8oz. 

Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)
7. MILK, CULTURED BUTTERMILK, REDUCED FAT, PAST, CHL (2% MILKFAT)

SERVICES AUTHORIZED: USN – NOT USED BY USAF & USSF

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

May be fortified in vitamin A and vitamin D

Acceptable milk groups: I, III (see Description: Groups, Types, Flavors)

8. MILK, CULTURED BUTTERMILK, LOW-FAT, PASTEURIZED, CHL (1% MILKFAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

May be fortified in vitamin A and vitamin D

Acceptable milk groups: I (see Description: Groups, Types, Flavors)

9. MILK, CULTURED BUTTERMILK, NON-FAT, PAST., CHL (0-0.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized
May be fortified in vitamin A and vitamin D

Acceptable milk groups: I (see Description: Groups, Types, Flavors)

10. MILK, ACIDIFIED BUTTERMILK, REDUCED FAT, PAS. CHL (2% MILK FAT)

SERVICES AUTHORIZED: USN – NOT USED BY USAF & USSF

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

May be fortified in vitamin A and vitamin D

Acceptable milk groups: I (see Description: Groups, Types, Flavors)

11. MILK, ACIDIFIED BUTTERMILK, LOW-FAT, PASTEURIZED, CHL (1% MILKFAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

May be fortified in vitamin A and vitamin D

Acceptable milk groups: I (see Description: Groups, Types, Flavors)

12. MILK, ACIDIFIED BUTTERMILK, NON-FAT, PASTEURIZED, CHL (0-0.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

Packing and marking shall be in accordance with Good Commercial Practice. 
Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

May be fortified in vitamin A and vitamin D

Acceptable milk groups: I (see Description: Groups, Types, Flavors)

13. MILK, REDUCED FAT, PAST., 100% LACT FREE, CHL (2%-2.9% MILK FAT)

SERVICES AUTHORIZED: USN – NOT USED BY USAF & USSF

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Needs to be fortified in vitamin A and vitamin D

Acceptable milk groups: I (see Description: Groups, Types, Flavors)

14. MILK, LOW-FAT, PASTEURIZED, 100% LACT FREE, CHL (0.5%-1.9% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Needs to be fortified in vitamin A and vitamin D

Acceptable milk groups: I (see Description: Groups, Types, Flavors)

15. MILK, NON-FAT, PASTEURIZED, 100% LACT. FREE, CHL (0%- 0.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:
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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Needs to be fortified in vitamin A and vitamin D

Acceptable milk groups: I (see Description: Groups, Types, Flavors)

16. MILK, REDUCED FAT, EVAPORATED, (2%-2.9% MILK FAT)

SERVICES AUTHORIZED: USN – NOT USED BY USAF & USSF

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

Needs to follow regulation CFR 131.130, Evaporated Milk (CDR, FDA, 2018)

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Needs to be fortified in vitamin A and vitamin D

Acceptable milk groups: II (see Description: Groups, Types, Flavors)

17. MILK, LOW-FAT/ NON-FAT, EVAPORATED, (0%-1.9% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

Needs to follow regulation CFR 131.130, Evaporated Milk (CDR, FDA, 2018)

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Needs to be fortified in vitamin A and vitamin D

Acceptable milk groups: II (see Description: Groups, Types, Flavors)
18. MILK, PASTEURIZED, SWEETENED CONDENSED MILK, (0%- 0.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 1 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

Needs to follow regulation CFR 131.120, Sweetened Condensed Milk (CDR, FDA, 2018)

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Encouraged to be fortified in vitamin A and vitamin D

Acceptable milk groups: I, II (see Description: Groups, Types, Flavors)

19. MILK, NON-FAT, DRY, INST (0.0%- 0.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 10/500GM- 1/50LB

PACKAGING AND MARKING:

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.

Packing and marking shall be in accordance with Good Commercial Practice

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream

Needs to follow regulation CFR 131.125 and CFR 131.127, Instant Dry Milk and Instant Dry Milk Fortified (CDR, FDA, 

2018)MISCELLANEOUS REQUIREMENTS:

Highly encouraged to be fortified in vitamin A and vitamin D

Acceptable milk groups: II (see Description: Groups, Types, Flavors)

20. HALF AND HALF, PASTEURIZED, CHL 

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 1 GALLON BIB AND ASEPTIC PK, 1Tbsp individual packs

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

Consists of a mixture of milk and cream containing not less than 10.5 percent milkfat, but less than 18 percent milkfat.
MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)

21. LIGHT CREAM, PASTEURIZED, CHL 

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 1 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

Contains not less than 18 percent milkfat, but less than 30 percent. Light cream may also be called "coffee cream" or "table cream.”

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)

22. LIGHT WHIPPING CREAM, PASTEURIZED, CHL 

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 1 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

Contains not less than 30 percent milkfat, but less than 36 percent milkfat. Light whipping may also be called “whipping cream”

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)

23. HEAVY WHIPPING CREAM, PASTEURIZED, CHL 

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 1 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:
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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

Contains not less than 30 percent milkfat, but not less than 36 percent milkfat. Heavy whipping may also be called “heavy whipping 

cream”

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Acceptable milk groups: I (see Description: Groups, Types, Flavors)

Alternative Plant-Based Milks: Soy, Almond, Rice, Coconut

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. 

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, and chocolate. Fortified, unfortified, and 

organic options are also available. 

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 

(Rellinger, 2018). 

1. MILK, SOY, ALMOND, RICE, COCONUT, FLAV/ NOT FLAV, CHL (1%-2% FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

Alternative Milks may be flavored: Chocolate, Vanilla, Strawberry, Banana or other (i.e. peach, Mango etc.).

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).

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
MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Vitamin A needs be fortified minimumly 1200 IU, 15% of Daily Value (DV), and vitamin D (100 IU) needs to be minimumly

15% of daily value and Calcium needs to be minimumly at 25% DV (300 mg) per 8 oz. liquid serving

UHT will be needed for shelf stable

Acceptable milk groups: II (see Description: Groups, Types, Flavors)

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 (Soybean Association, 2018):

(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:

• made with whole soybeans

• 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:

• made from isolated soy proteins

• made with isolated soy proteins

o made with soy protein

o made from soy protein

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.

Soymilk products which have been modified in any way, including, but not limited to:

(1) ADDITIONAL of 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

• 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.

• May include solids other than soy protein and oil

SOUR CREAM

(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 not 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: 

(i) Fruit and fruit juice (including concentrated fruit and fruit juice). 

(ii) 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

SOUR CREAM TYPES

1. SOUR CREAM, PASTEURIZED, CHL (18% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 OZ-10 LB CONTAINER

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

Needs to follow regulation CFR 131.160, SOUR Milk (CDR, FDA, 2018)

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Extended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable
2. SOUR CREAM, WHOLE, PASTEURIZED, CHL (3%-3.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.160 SOUR CREAM Regulation for specific standardized

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Extended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

3. SOUR CREAM, REDUCED FAT, PASTEURIZED, CHL (2%-2.9% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.160, Regulation for specific standardized 

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenizedExtended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

4. SOUR CREAM, LOW-FAT, PASTEURIZED, CHL (0.5%-1.9% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT- 7 GALLON BIB AND ASEPTIC PK

PACKAGING AND MARKING:

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

Needs to follow regulation CFR 131.160, Regulation for specific standardized (Code of Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Extended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

YOGURT

Description.

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 paragraphs (b) and (d) of this section may also be added. When one or more of the ingredients specified in paragraph 

(d)(1) 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 ultra-pasteurized 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).

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: 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. (2) 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 part 168 of 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, 2015).

 (11) Greek yogurt must contain fewer than 16 grams of sugar for per 5.3 to 6 ounce serving. Calcium in Greek yogurt must have 

the minimum of 10% DV per 5.3oz-6oz. 

 (12) Traditional style yogurt mustcontain fewer than 25 grams of sugar per 5.3 to 6 ounce serving. Calcium must have a minimum of 15 %

DV per 5.3 ounce to 6 ounce.

YOGURT TYPES

1. YOGURT, WHOLE, PASTEURIZED, CHL (3%-3.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5.3 oz., 6 oz. - sizes to bulk size. 

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Vitamin A and vitamin D may be fortified

Sugar content shall be fewer than 25 grams or less for traditional yogurt and have at least 15 percent DV for calcium

Extended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

Flavoring is acceptable

2. YOGURT, REDUCED FAT, PASTEURIZED, CHL (2%-2.9% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5.3 ounce to 6 ounce or bulk packs

PACKAGING AND MARKING:

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.

Packing and marking shall be in accordance with Good Commercial Practice.
Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Vitamin A and Vitamin D may be fortified

Traditional style yogurts must contain fewer than 25 grams of sugar for per 5.3 to 6 ounce serving. Must contain at least 15 percent 

DV for Calcium.

Extended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

Flavoring is acceptable

3. YOGURT, LOW-FAT, PASTEURIZED, CHL (0.5%-1.9% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5.3 OZ - 6 0Z – or Bulk packaging

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt (Code of Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Vitamin A and vitamin D may be fortified.

Sugar content shall be fewer than 25 grams or less for traditional yogurt per 5.3 to 6 ounce serving

Calcium must be at least 15 percent DV per 5.3 ounce – 6 ounce serving. . 

Extended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

Flavoring is acceceptable

4.. YOGURT, NON-FAT, PASTEURIZED, CHL (0.0%-0.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5.3 oz. -6 0Z- bulk packaging

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt (Code of Federal Regulations, 2017)
MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Vitamin A and Vitamin D may be fortified

Sugar content shall be fewer than 25 grams or less and have at least 15 percent DV for calcium per 5.3 to 6 ounce serving

ed Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

Flavoring is acceptable

5 YOGURT, WHOLE, PASTEURIZED, GREEK, CHL (3%-3.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 oz., 5.3 oz., 6 oz. -ind sizes to bulk size. 

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Sugar content shall be fewer than 16 grams for Greek yogurt per 5.3 to 6 ounce serving.

Calcium must be minimum 15% DV per 5.3oz -6oz. 

Extended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

Vitamin A and Vitamin D may be fortified.

6. YOGURT, REDUCED FAT, PASTEURIZED, GREEK, CHL (2%-2.9% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 oz., 5.3 oz., 6 oz. -ind sizes to bulk size. 

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized
Sugar content shall be fewer than 16 grams for Greek yogurt per 5.3 to 6 ounce serving.

Calcium must be minimum 15% DV per 5.3oz -6oz. 

Vitamin A and Vitamin D may be fortified

Extended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

7. YOGURT, LOW FAT, PASTEURIZED, GREEK, CHL (0.5%-1.9% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 oz., 5.3 oz., 6 oz. -ind sizes to bulk size. 

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Sugar content shall be fewer than 16 grams for Greek yogurt per 5.3 to 6 ounce serving.

Calcium must be minimum 15% DV per 5.3oz -6oz. 

Vitamin A and Vitamin D may be fortified

Extended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

8. YOGURT, NON FAT, PASTEURIZED, GREEK, CHL (0.0%-0.5% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 oz., 5.3 oz., 6 oz. -ind sizes to bulk size. 

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 131.210 Yogurt, Regulation for specific standardized Yogurt

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Sugar content shall be fewer than 16 grams for Greek yogurt per 5.3 to 6 ounce serving.

Calcium must be minimum 15% DV per 5.3oz -6oz. 

Vitamin A and Vitamin D may be fortified.
Extended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

Cottage Cheese

Description.

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 not 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

COTTAGE CHEESE TYPES

1. COTTAGE CHEESE, PASTEURIZED, CHL (.0%-4% MILK FAT)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 7 OZ – 10 LB CONTAINER

PACKAGING AND MARKING:

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.

Packing and marking shall be in accordance with Good Commercial PracticeNeeds to follow regulation CFR 131.218 Cottage 

Cheese, Regulation for specific standardized Cottage Cheese (Code of Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Needs to be homogenized

Extended Shelf Life is acceptable

Ultra pasteurized and UHT is acceptable

Organic is acceptable

Flavoring is acceptable

CHEESE

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 cheddare process and is made from cow’s milk with or without 

the addition of coloring matter and with common salt, contains not 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
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 not 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.

American cheese confirms to the provisions of both 21CFR 133.113 and CFR133.118.

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 ans has holes, or eyes, developed throughout the cheese by microbiological activity. It contains no more than 41 

percent of moisture, and its solids contain not less than 43 percent of milkfat. It is not less than 60 days old and conforms to the 

provisions of 21 CFR 133.195. 

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 

pasterized cow’s milk with or without the addition of coloring matter and with common salt, contains not more than 44 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 

PART 133.

CHEESE SPECIFICATIONS

1. CHEDDAR CHEESE 

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US Grade AA, US Grade A (US Grade B and Grade C not acceptable) (USDA, n.d.)

PORTION SIZE/WEIGHT RANGE: 1 OZ – 44 LB BLOCK 

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 133.113 Cheese, Regulation for specific standardized (Code of Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Organic is acceptable

Flavorings and nuts are acceptable

Reduced fat is acceptable

2. COLBY CHEESE, 

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES
GRADE REQUIREMENT: US Grade AA, US Grade A (US Grade B is not acceptable)

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 133.118 Cheese, Regulation for specific standardized (Code of Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Organic is acceptable

Flavorings and nuts are acceptable

Reduced fat is acceptable

3. AMERICAN CHEESE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US EXTRA GRADE, US STANDARD GRADE (US COMMERICAL GRADE IS not acceptable)

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 133.113 and CFR 113.118 Cheese, Regulation for specific standardized (Code of Federal 

Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Organic is acceptable

Flavorings are acceptable

Reduced fat is acceptable

4. SWISS CHEESE (EMMENTALER)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US GRADE A, US GRADE B (US GRADE C is not acceptable)

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds

PACKAGING AND MARKING:

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.

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

Needs to follow regulation, CFR 133.195 Cheese, Regulation for specific standardized (Code of Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Organic is acceptable

Flavorings are acceptable
Reduced fat is acceptable

5. MONTEREY (MONTEREY JACK)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US GRADE AA, US GRADE A (US GRADE B is not acceptable)

PORTION SIZE/WEIGHT RANGE: 0.75 – 44 LB BLOCK 

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 133.153 Cheese, Regulation for specific standardized (Code of Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Organic is acceptable

Flavorings are acceptable

Reduced Fat is acceptable

6. BLUE CHEESE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US GRADE AA, US GRADE A (US GRADE B is not acceptable)

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 133.106 Cheese, Regulation for specific standardized (Code of Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Organic is acceptable

Flavorings are acceptable

Reduced fat is acceptable

7. MOZZARELLA CHEESE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US GRADE AA, US GRADE A (US GRADE B is not acceptable)

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 133.155 Cheese, Regulation for specific standardized (Code of Federal Regulations, 2017)
MISCELLANEOUS REQUIREMENTS:

Organic is acceptable

Flavorings are acceptable

Reduced fat is acceptable

8. MUENSTER CHEESE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US GRADE AA, US GRADE A (US GRADE B is not acceptable)

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 133.160 Cheese, Regulation for specific standardized (Code of Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Organic is acceptable

Flavorings are acceptable

Reduced fat is acceptable

9. GRATED CHEESE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US GRADE AA, US GRADE A (US GRADE B is not acceptable)

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds

PACKAGING AND MARKING:

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.

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

Needs to follow regulation CFR 133.146 Cheese, Regulation for specific standardized (Code of Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Organic is acceptable

Flavorings are acceptable

Reduced fat is acceptable

10. CREAM CHEESE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: US GRADE AA, US GRADE A (US GRADE B is not acceptable)

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds

PACKAGING AND MARKING:
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.

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

Needs to follow regulation CFR 133.133 Cheese, Regulation for specific standardized (Code of Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

Organic is acceptable

Flavorings are acceptable

Reduced fat is acceptable

SMOOTHIE SPECIFICATION

1. FRUIT/VEG SMOOTHIE, NON-DAIRY BASE

SERVICES AUTHRORIZED: USA, USAF, USSF, USN, USMC

GRADE REQUIREMENT: A/B

PORTION SIZE/ SERVING: 8-16 ounces

CALORIES PER SERVING: 35 calories per ounce, with inclusion of plant-based protein powder (150 kcal/serving), or 55 calories per ounce 

made with a nut butter, Meal replacement 16oz and Non-meal replacement 8oz

PACKAGING AND MARKING: 

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

ACCEPTABLE INGREDIENTS: 

Fruit and/or Vegetables, fresh, frozen, or canned in 100% juice 

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)

Nutritional Add-ins such as: plant-based protein powder, nut butters, honey, seeds (excluding hemp)

MUST NOT INCLUDE:

Additional sweetening agents such as syrups, nectars

Sugar substitutes 

Sugar alcohols 

1. FRUIT/VEG SMOOTHIE, DAIRY BASE

SERVICES AUTHRORIZED: USA, USAF, USSF, USN, USMC

GRADE REQUIREMENT: A/B

SERVING: 8 -16 ounces

CALORIES PER SERVING: 35 calories per ounce, with inclusion of whey protein powder (120 kcal/serving), 55 calories per ounce made with a 

nut butter, Meal replacement 16oz and Non-meal replacement 8oz
PACKAGING AND MARKING: 

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.

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

Needs to follow regulation CFR 131.110 Milk and Cream, Regulation for specific standardized Milk and Cream 

ACCEPTABLE INGREDIENTS: 

Fruit and/or Vegetables, fresh, frozen, or canned in 100% juice

Dairy base such as: nonfat skim milk, 1% milk, yogurt (plain or greek variety) 

Nutritional Add-ins such as: whey protein powder, nut butters, honey, seeds (excluding hemp)

MUST NOT INCLUDE:

Whole, 2%, or flavored/sweetened milks

Yogurts with added sugar 

Additional sweetening agents such as syrups, nectars

Sugar substitutes 

Sugar alcohols
EGGS

Description.

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).

Egg Products Description

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). 

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). 

Egg Inspection and Processing

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.

The Department of Health and Human Services' FDA is responsible for the inspection of egg substitutes, imitation eggs, and similar products.

Egg Pasteurization

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. 

Dried egg whites are pasteurized by heating in the dried form.

Exemptions from this law include freeze-dried products, imitation egg products, and egg substitutes (USDA, 2015)

Grades of Shell Eggs
Shell Egg Grades and Standards (USDA, N/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 not more than 1 

percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating not more than 1/8 inch in diameter), or serious yolk defects. Not 

more than 5 percent (7 percent for Jumbo size) Checks are permitted and not 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.

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 the remainder shall be B quality, except that within the tolerance for B quality not more than 1 

percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating not more than 1/8 inch in diameter), or serious yolk defects. Not 

more than 7 percent (9 percent for Jumbo size) Checks are permitted and not 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.

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, not more than 1 percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating not more 

than 1/8 inch in diameter), or serious yolk defects. Not more than 5 percent (7 percent for Jumbo size) Checks are permitted and not 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.

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, not more than 1 percent may be B quality due to air cells over 3/8 inch, blood spots (aggregating not 

more than 1/8 inch in diameter), or serious yolk defects. Not more than 7 percent (9 percent for Jumbo size) Checks are permitted and not 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.

U.S. Consumer Grade B (at origin) shall consist of eggs which are at least 90 percent B quality or better, not more than 10 percent may be 

Checks and not 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.

U.S. Consumer Grade B (destination) shall consist of eggs which are at least 90 percent B quality or better, not more than 10 percent may be 

Checks and not 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.

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.

Types of Egg Products 
Dried Eggs

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: 

Silicon dioxide, amount used not more than 1 percent

Silicoaluminate, amount used less than 2 percent by weight of the finished food 

The final food shall contain at least 95 percent by weight total egg solids. 

Dried egg products using either of the optional anticaking agents specified above must include one of the following statements on the label: "Not 

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.

Glucose content of liquid eggs may be reduced before drying using one of the following optional methods: 

Enzyme procedure

Yeast procedure 

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).

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 0.5 percent of the weight of the frozen eggs. If a water carrier is used, it shall contain not 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).

Liquid Eggs
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, n/a) (CFR 160.115). 

All ingredients used in the food shall be declared on the label as required by the Code of Federal Regulations.

Egg Whites

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. 

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. 

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 160.140). 

Dried Egg Whites

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. 

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 avidin content is reduced, the product name shall be immediately preceded or followed by the statement 

“lysozyme and avidin reduced.” This statement may be omitted from any declaration of ingredients when used in a fabricated food.

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: 

Enzyme procedure: A glucose-oxidase-catalase preparation and hydrogen peroxide solution are added to liquid egg whites. 

Controlled fermentation procedures

Yeast procedure: Food-grade baker’s yeast is added to the liquid egg whites and controlled fermentation is maintained. 

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. 
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, n/A) (CFR 160.45). 

Egg Yolks

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. 

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). 

Dried Egg Yolks

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 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 prodedure: 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. 

If the glucose content was reduced, the product name must be followed immediately by the statement "Glucose removed for stability" or 

"Stabilized, glucose removed".

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. 

If either optional anticaking ingredients are used, the product label must declare one of the following applicable statements: "Not more than 1 

percent silicon dioxide added as an anticaking agent" or "Less than 2 percent sodium silicoaluminate added as an anticaking agent.”

All ingredients used in the food must be declared on the label as required by the Code of Federal Regulations (CFR, FDA, n/a) (CFR 160.185). 

Frozen Egg Yolks

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. 

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). 
Labeling

Labels on Egg Products

In addition to nutrition information on consumer packages, other labeling information is also required for egg products. All egg products must be 

labeled with:

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;

the name and address of the packer or distributor;

the date of pack which may be shown as a lot number or production code number;

the net contents;

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

Egg Enriched with Omega-3 Fatty Acids

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. Eggs fortified with 

DHA should contain no less than 20 mg of DHA per egg. USDA and/or FDA does not have any regulation on the fortification of DHA in eggs. 

EGG SPECIFICATIONS

1. EGGS, SHELL, PASTEURIZED, LARGE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A/AA

PORTION SIZE/WEIGHT RANGE: 30 DOZEN CARTON TO A CASE, 360 EGGS

PACKAGING AND MARKING:

Packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual 

portions without damage.

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

Needs to follow regulation 21 CFR 118.3 

MISCELLANEOUS REQUIREMENTS:

Shell eggs must be stored and transported at a temperature of 7.2 °C (45 °F) or less 

Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable
USDA grade marked as free range or cage-free is acceptable 

USDA Organic is acceptable 

2. EGGS, SHELL, PASTEURIZED, MEDIUM

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A/AA

PORTION SIZE/WEIGHT RANGE: 32 DOZEN CARTON TO A CASE, 384 EGGS

PACKAGING AND MARKING:

Packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual 

portions without damage.

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

Needs to follow regulation 21 CFR 118.3 

MISCELLANEOUS REQUIREMENTS:

Shell eggs must be stored and transported at a temperature of 7.2 °C (45 °F) or less 

Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable

USDA grade marked as free range or cage-free is acceptable 

USDA Organic is acceptable 

3. EGGS, SHELL, PASTEURIZED, SMALL

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: A/AA

PORTION SIZE/WEIGHT RANGE: 30 DOZEN CARTON TO A CASE, 360 EGGS

PACKAGING AND MARKING:

Packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual 

portions without damage.

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

Needs to follow regulation 21 CFR 118.3 

MISCELLANEOUS REQUIREMENTS:

Shell eggs must be stored and transported at a temperature of 7.2 °C (45 °F) or less 

Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable

USDA grade marked as free range or cage-free is acceptable 

USDA Organic is acceptable 

4. EGGS, DRIED (DEHYDRATED)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: 1.75 LB CONTAINER

PACKAGING AND MARKING:

Packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual 

portions without damage.

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

Needs to follow regulation 21 CFR 160.105 (or 160.105 for dried egg whites)

MISCELLANEOUS REQUIREMENTS:

Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable

USDA Organic is acceptable 

5. EGGS, FROZEN, WHOLE OR DICED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 POUND CONTAINER, 5 POUND BAG DICED

PACKAGING AND MARKING:

Packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual 

portions without damage.

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

Needs to follow regulation 21 CFR 160.110 

MISCELLANEOUS REQUIREMENTS:

Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable

USDA grade marked as free range or cage-free is acceptable 

USDA Organic is acceptable 

6. EGGS, LIQUID 

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 20 POUND BAG-IN-A-BOX, 40 POUND BAG-IN-A-BOX

PACKAGING AND MARKING:

Packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual 

portions without damage.

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

Needs to follow regulation 21 CFR 160.115 

MISCELLANEOUS REQUIREMENTS:

Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable
USDA grade marked as free range or cage-free is acceptable 

USDA Organic is acceptable 

7. EGGS, WHITES

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 POUND CONTAINER 

PACKAGING AND MARKING:

Packaged in a manner which will protect it from deterioration during shipment and storage and permit removal of individual 

portions without damage.

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

Needs to follow regulation 21 CFR 160.140 

MISCELLANEOUS REQUIREMENTS:

Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) is acceptable

USDA grade marked as free range or cage-free is acceptable 

USDA Organic is acceptable 
FRUITS AND VEGETABLES

FEDERAL SUPPLY CLASS

8915

Introduction:

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 for Service dining facilities. 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.

While the Services’ 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.

Package Types

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.

Fruit:

The minimum portion size for individual serving packages of shelf stable processed fruits is not less than 4 ounces each.

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).

Juices:
Any product purporting to be juice, must contain 100% juice (whether single or multiple juice varieties, eg. 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.

Vegetables:

FRUITS

1. APPLES, SLICED, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards Grades

GRADE REQUIREMENT: U.S. GRADE C or U.S. Standard

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages, 4 ounce or larger, are permissible; 

USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product is to be peeled and sliced.

Product shall meet the recommended minimum drained weight identified in the Grade Standard.

2. APPLES, CHIPPED, DICED, OR PIECES, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages, 4 ounce or larger, are permissible; 

USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

3. APPLES, RINGS, SPICED, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages, 4 ounce or larger, are permissible; 

USN - #10 can ONLY
PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

4. APPLESAUCE, SHELF STABLE (CANNED, VACUUM POUCH, OR IND. CUPS)

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Applesauce

GRADE REQUIREMENT: US Grade A or U.S. No. 1, U.S. No 2

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages, 4 ounce or larger, are permissible; 

USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

This product is to have natural color and natural flavor.

This product may be sweetened or unsweetened.

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 ST. (VACUUM POUCH OR IND. SERV. PKG)

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Minimum 4 oz. individual serving packages or pouches

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Flavors such as mixed berry, strawberry, etc are permitted.

6. APRICOTS, DRIED

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: United States Standards for Grades of Dried Apricots

GRADE REQUIREMENT: US Grade A or U.S. No. 1, U.S. No 2

PORTION SIZE/WEIGHT RANGE: Individual serving size packages

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:
Product shall be processed in accordance with Good Manufacturing Practices.

7. APRICOTS, HALVES, CANNED

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: United States Standards for Grades of Canned Apricots and Canned Solid-Pack Apricots

GRADE REQUIREMENT: US Grade A or Grade B when Grade A is not available or U.S. No. 1, U.S. No 2

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product may be peeled or unpeeled.

Permissible liquid media may be no heavier than light syrup.

Product shall meet the recommended minimum drained weight identified in the Grade Standard.

8. BANANACHIPS, DEHYDRATED

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

9. BANANAS , SLICED, FROZEN

SERVICES AUTHORIZED: USA, USAF, USSF

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

10. BLACKBERRIES, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Berries
GRADE REQUIREMENT: US Grade A or US Fancy

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

11. BLUEBERRIES, DEHYDRATED

SERVICES AUTHORIZED: USAF, USSF, USMC

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

12. BLUEBERRIES, WILD OR CULTIVATED, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Blueberries

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

The liquid packing media shall be water.

Product shall meet the recommended minimum drained weight identified in the Grade Standard.

13. BLUEBERRIES, WILD OR CULTIVATED, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Blueberries

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.
14. BOYSENBERRIES, FROZEN

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: United States Standards for Grades of Frozen Berries

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

15. CHERRIES, RED TART, PITTED, CANNED

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: United States Standards for Grades of Canned Red Tart Pitted Cherries

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All can sizes are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible liquid media may be no heavier than light syrup.

Product shall meet the recommended minimum drained weight identified in the Grade Standard.

16. CHERRIES, RED TART, PITTED, FROZEN

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: United States Standards for Grades of Frozen Red Tart Pitted Cherries

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

17. CHERRIES, SWEET, CANNED

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: United States Standards for Grades of Canned Sweet Cherries

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All can sizes are permissible
PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Type - Light or dark varities are permissible.

Style – Product is to be pitted.

Permissible liquid media may be no heavier than light syrup.

Product shall meet the recommended minimum drained weight identified in the Grade Standard.

18. CHERRIES, SWEET, FROZEN

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: United States Standards for Grades of Frozen Sweet Cherries

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Type - Light or dark varities are permissible.

Style – Product is to be pitted.

19. CHERRIES, MARASCHINO, WHOLE OR HALVES, SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USN – 16 oz. glass or plastic containers only; USA, USAF, USSF, USMC – all container sizes 

are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product is to be pitted.

Product may be with or without stems.

20. CRANBERRIES, DRIED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Packing and marking shall be in accordance with Good Commercial Practice. 
MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

21. CRANBERRIES, WHOLE, FROZEN

SERVICES AUTHORIZED: USMC

REFERENCE NAME: United States Standards for Grades of Frozen Cranberries

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

22. CRANBERRY SAUCE, WHOLE OR JELLIED, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Cranberry Sauce

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS: 

Product shall be processed in accordance with Good Manufacturing Practices.

23. DATES, WHOLE, PITTED

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

24. FRUIT COCKTAIL, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Fruit Cocktail

GRADE REQUIREMENT: US Grade B

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY
PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible liquid media may be no heavier than light syrup.

Product shall meet the recommended minimum drained weight identified in the Grade Standard.

25. FRUIT MIX, FROZEN

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Formulations with melons are not permissile.

If formulations contain grapes, they shall be of the seedless variety.

26. FRUIT MIX, SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Fruits for Salad

GRADE REQUIREMENT: US Grade A or US Grade B when US Grade A is not available

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible liquid media may be no heavier than light syrup.

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.

The liquid packing media shall be natural juice or light syrup.

Product shall meet the recommended minimum drained weight identified in the Grade Standard.

27. FRUIT, EXTENDED SHELF LIFE, CHILL

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size cans and packages are permissible

PACKAGING AND MARKING:

Packing and marking shall be in accordance with Good Commercial Practice. 
MISCELLANEOUS REQUIREMENTS:

Product must have a minimum 14 days shelf life.

Product may be in a water, sugar, and citric acid solution or other packing media.

28. MANGO, CHUNKS/CUBES, FROZEN

SERVICES AUTHORIZED: USA – NOT USED BY USAF & USSF

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

29. MANGO, PUREE, FROZEN OR SHELF STABLE

SERVICES AUTHORIZED: USN – NOT USED BY USAF & USSF

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All package sizes are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

30. ORANGES, MANDARIN, WHOLE SEGMENTS, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: COMMERCIAL ITEM DESCRIPTION, MANDARIN ORANGES, CID A-A-20119D

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA & USAF, USSF & USMC - #10 can & individual cups; USN- #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible liquid media may be no heavier than light syrup.

The drained weight shall be not less than 56 percent of the liquid capacity of the can.

The container shall be filled with not less than 90 percent (minus any necessary head space according to good manufacturing 

practices) of the liquid capacity of the container.

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Clingstone Peaches

GRADE REQUIREMENT: US Grade B

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - #10 can (halves, sliced, or diced) or individual cups (diced ONLY); 

USN - #10 can (sliced ONLY)

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

Permissible liquid media may be no heavier than light syrup.

The drained weight shall meet or exceed the minimum drained weight specified in the grade standard.

32. PEACHES, FREESTONE, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Freestone Peaches

GRADE REQUIREMENT: US Grade B

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - #10 can (halves, sliced, or diced) or individual cups (diced ONLY); 

USN - #10 can (sliced ONLY)

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible liquid media may be no heavier than light syrup.

The drained weight shall meet or exceed the minimum drained weight specified in the grade standard.

33. PEACHES, CHUNKS/CUBES, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.
34. PEACH, PUREE, FROZEN OR SHELF STABLE

SERVICES AUTHORIZED: USN – NOT USED BY USAF & USSF

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All package sizes are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

35. PEARS, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Pears

GRADE REQUIREMENT: US Grade B

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - #10 can (halves, sliced, or diced) or individual cups (diced ONLY); 

USN - #10 can (halves ONLY)

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible liquid media may be no heavier than light syrup.

The drained weight shall meet or exceed the minimum drained weight specified in the grade standard.

36. PINEAPPLE, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - #10 can (sliced, chunks, cubed, tidbits, or crushed); USN - #10 

can (sliced ONLY)

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible liquid media may be no heavier than light syrup.

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 not more than 11 g (0.4 oz.) of core material contained in one 

pound of drained fruit.

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. 
Product shall be practically free from any defects such as blemishes, poor trim, or black specks.

Product shall possess good flavor and odor that is normal for canned pineapple and is free from objectionable flavors and odors of 

any kind.

Except for crushed style, all product shall be practically uniform in size and shape.

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Pineapple

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

38. RAISINS, SEEDLESS OR GOLDEN SEEDLESS, SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Processed Raisins

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: all sizes permissible (packages, cans, etc)

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

39. RASPBERRIES, RED OR BLACK, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Raspberries

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Up to 5 pound packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.
40. STRAWBERRIES, WHOLE OR SLICED, FROZEN

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: United States Standards for Grades of Frozen Strawberries

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All package sizes are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall contain no added sugar.

JUICES

1. JUICE BLENDS, CANNED/SHELF STABLE, CHILL, OR FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

100% Juice

2. JUICE, APPLE, NOT FROM CONCENTRATE, CANNED/SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Apple Juice

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size cans and packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

100% Juice

3. JUICE, APPLE, FROM CONCENTRATE, CANNED/SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A
PORTION SIZE/WEIGHT RANGE: All size cans and packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

100% Juice

4. JUICE, APPLE, CONCENTRATED, FROZEN

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: United States Standards for Grades of Frozen Concentrated Apple Juice

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

100% Juice

5. JUICE, GRAPE, NOT FROM CONCENTRATE, CANNED/SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Grape Juice

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

100% Juice

6. JUICE, GRAPE, FROM CONCENTRATE, CANNED/SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

100% Juice
7. JUICE, GRAPE, CONCENTRATED, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Concentrated Sweetened Grape Juice

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

100% Juice

8. JUICE, GRAPEFRUIT, CANNED/SHELF STABLE OR FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Grapefruit Juice

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product may be: not from concentrate, from concentrate, or concentrated.

100% Juice

9. JUICE, LEMON, CANNED/SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Lemon Juice

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

This product is undiluted, concentrated, and unfermented.

100% Juice

10. JUICE, LEMON, RECONSTITUTED, SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A
GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

100% Juice

11. JUICE, LIME, SHELF STABLE, CHILL, OR FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product may be: not from concentrate, from concentrate, or concentrated.

100% Juice

12. JUICE, MANGO, SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Product may be: not from concentrate, from concentrate, or concentrated.

100% Juice

13. JUICE, ORANGE, CANNED/SHELF STABLE, CHILL, OR FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Orange Juice

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Packing and marking shall be in accordance with Good Commercial Practice. 
MISCELLANEOUS REQUIREMENTS:

Product is preferred to be fortified to meet the following nutrient levels at the minimum: 300 mg of calcium (30% Reference Daily 

Intakes) and 150 IU of Vitamin D (25% Reference DV) per 8oz serving. 

Product may be: not from concentrate, from concentrate, or concentrated.

100% Juice

14. JUICE, PINEAPPLE, CANNED/SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product may be sweetened or unsweetened.

Product may be: not from concentrate or from concentrate.

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). 100% Juice

15. JUICE, TOMATO, CANNED/SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Tomato Juice

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product may be: not from concentrate or from concentrate.

Product shall not exceed 230 mg sodium per serving.

16. JUICE, VEG, CANNED/SHELF STABLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:
Product may be: not from concentrate or from concentrate.

Product shall not exceed 230 mg sodium per serving.

17. NECTAR, CANNED/SHELF STABLE OR FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

All flavor varieties are permissible.

100% Juice
VEGETABLES

1. ASPARAGUS, CUTS AND TIPS, CANNED

SERVICES AUTHORIZED: USN – NOT USED BY USAF & USSF

REFERENCE NAME: United States Standards for Grades of Canned Asparagus

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: #10 can only

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product style shall be all Green.

2. ASPARAGUS, CUTS AND TIPS, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Asparagus

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product style shall be all Green.

3. BAMBOO SHOOTS, SLICED, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY
PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

5. BEANS, BAKED, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Baked Beans

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible styles include both in brown sugar, molasses, or New England sauce or in tomato sauce.

Permissible bean types include white beans, red kidney beans, yelloweye beans (including soldier beans), or beans of other colors or 

types suitable for baking (except soybeans).

6. BEANS, , WITH PORK, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Pork and Beans

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

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.

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 – SEE BEANS, DRIED, CANNED

8. BEANS, DRIED, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Dried Beans

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

Packing and marking shall be in accordance with Good Commercial Practice.
MISCELLANEOUS REQUIREMENTS:

Permissible bean types include white beans, lima beans, redbeans, pinto beans, pink beans, garbanzos/chick-peas, black beans, 

yelloweye 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).

Permissible styles include both in tomato sauce, in sweetened sauce, or in brine.

9. BEANS, GARBANZO (CHICK-PEAS), CANNED - SEE BEANS, DRIED, CANNED

10. BEANS, GREEN OR WAX, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards For Grades of Canned Green Beans and Canned Wax Beans

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible types include Round type -- Green Beans, Round type -- Wax Beans, or Romano or Italian type.

Permissible styles include whole, cut, or French style.

11. BEANS, GREEN OR WAX, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Green Beans and Frozen Wax Beans

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Permissible types include Round type or Romano/Italian type.

Permissible styles include whole, cut, or French style.

12. BEANS, KIDNEY, CANNED – SEE BEANS, DRIED, CANNED

13. BEANS, LIMA, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Lima Beans

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:
Packing and marking shall be in accordance with Good Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

Permissible types include Thin-seeded, such as Henderson, Bush and Thorogreen varieties, Thick-seeded Baby Potato, such as 

Baby Potato, Baby Fordhook, and Evergreen varieties, or Thick-seeded, such as Fordhook variety.

14. BEANS, LIMA, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Lima Beans

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Permissible types include Thin-seeded, such as Henderson, Bush and Thorogreen varieties, Thick-seeded Baby Potato, such as 

Baby Potato, Baby Fordhook, and Evergreen varieties, or Thick-seeded, such as Fordhook variety.

15. BEANS, PINK, CANNED - SEE BEANS, DRIED, CANNED

16. BEANS, PINTO, CANNED - SEE BEANS, DRIED, CANNED

17. BEANS, WAX, CANNED – SEE BEANS, GREEN OR WAX, CANNED

18. BEANS, WAX, FROZEN - SEE BEANS, GREEN OR WAX, FROZEN

19. BEANS, WHITE, CANNED - SEE BEANS, DRIED, CANNED

20. BEANS, WHITE, WITH PORK, CANNED - BEANS, BAKED, WITH PORK, CANNED

21. BEETS, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Beets

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible styles include whole, sliced, diced, or julienne/French style/shoestring.

The drained weight shall meet or exceed the minimum drained weight specified in the grade standard.
22. BROCCOLI, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Broccoli

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Permissible styles include spears, florets, cuts, and chopped.

23. BRUSSELS SPROUTS, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Brussels Sprouts

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

24. CARROTS, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Carrots

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible styles include whole, sliced, quartered, diced, or julienne/French style/shoestring.

The drained weight shall meet or exceed the minimum drained weight specified in the grade standard.

25. CARROTS, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Carrots

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:
Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Permissible styles include whole, halves, quarters, slices, or diced, double diced, strips (French cut shapes), chips, or cuts.

26. CAULIFLOWER, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Cauliflower

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Permissible styles include clusters or nuggets/small clusters.

27. CORN, CREAM STYLE, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Cream Style Corn

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible colors include golden/yellow or white.

28. CORN, WHOLE KERNEL, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Corn, Whole Kernel, Canned

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible varietal types include conventional or supersweet.

Permissible colors include golden/yellow or white.

29. CORN, WHOLE KERNEL, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES
REFERENCE NAME: United States Standards for Grades of Frozen Whole Kernel (or Whole Grain) Corn

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Permissible colors include golden/yellow or white.

30. CORN, ON THE COB, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Corn on the Cob

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 48 ct or 96 ct packages

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Cob lengths between 2.5 – 5 inches are permissible.

Permissible colors include golden/yellow or white.

31. GREENS, COLLARD, CANNED – SEE GREENS, LEAFY, CANNED

32. GREENS, COLLARD, FROZEN – SEE GREENS, LEAFY, FROZEN

33. GREENS, COLLARD, PRECOOKED, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Various flavor profiles (e.g. Southern style) are permissible.

Permissible styles include leaf or chopped.

Product may be seasoned.

34. GREENS, LEAFY, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES
REFERENCE NAME: United States Standards for Grades of Canned Leafy Greans

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible types include collards, kale, mustard greens, turnip greens.

Permissible styles include leaf or chopped.

35. GREENS, LEAFY, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Leafy Greans

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible types include beet greens, collards, dandelion greens, endive, kale, mustard greens, spinach, swiss chard, turnip greens, 

or any other "market accepted" leafy green.

Permissible styles include leaf or chopped.

36. GREENS, MUSTARD, FROZEN – SEE GREENS, LEAFY, FROZEN

37. GREENS, TURNIP, CANNED – SEE GREENS, LEAFY, CANNED

38. GREENS, TURNIP, PRECOOKED, FROZEN

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Various flavor profiles (e.g. Southern style) are permissible.

Permissible styles include leaf or chopped.

Product may be seasoned.

39. KIMCHI, CANNED - USA, USAF, USSF, USMC

SERVICES AUTHORIZED: USA, USAF, USSF, USMC
REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size cans and packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Various flavor profiles/styles are permissible.

40. MUSHROOMS, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Mushrooms

GRADE REQUIREMENT: US Grade B

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible color types include white/cream or brown.

Permissible styles include whole, buttons, sliced whole, random sliced whole, sliced buttons, or stems and pieces.

41. OKRA, BREADED, FROZEN - USA, USAF, USSF, USMC

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

42. OKRA, CUT, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Okra

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:
Product shall be processed in accordance with Good Manufacturing Practices.

43. ONIONS, DEHYDRATED, WHITE, CHOPPED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

44. ONION RINGS, BREADED OR BATTERED, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Breaded Onion Rings

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product may be french fried or raw breaded.

45. ONION RINGS (CHOPPED/FORMED), BREADED OR BATTERED, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Breaded Onion Rings

GRADE REQUIREMENT: US Grade B

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Product is to be individually quick frozen.

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

MISCELLANEOUS REQUIREMENTS:

Product may be fried or raw breaded.

Only purchase this onion ring when whole onion rings are not available.

46. PEAS, BLACK-EYE, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Field Peas and Canned Black-Eye Peas
GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

The drained weight shall meet or exceed the minimum drained weight specified in the grade standard.

47. PEAS, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Peas

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible types include early or sweet.

48. PEAS, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Peas

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

49. PEAS AND CARROTS, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Peas and Carrots

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall contain not less than 50%, by weight, of Early type or Sweet type peas and not less than 25%, by weight, of dices style 

carrots, predominantly 1/4 inch to 3/8 inch cubes.
50. PEPPERS, MISCELLANEOUS, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible varieties include banana, cherry, chile, chipotle, jalapeno, or sweet red or green.

Permissible packing media include brine or pickling solution.

Permissible styles include whole, halves, pieces, whole & pieces, sliced, diced, or chopped.

Roasted varieties are permissible.

51. PEPPERS, SWEET, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Sweet Peppers

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible types include red, green, or mixed.

Permissible styles include whole stemmed, whole unstemmed, halved, sliced, or diced.

52. PEPPERS, SWEET, ROASTED, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible types include red, green, or mixed.

Permissible styles include whole stemmed, whole unstemmed, halved, sliced, or diced.

53. PIMIENTOS, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Pimientos

GRADE REQUIREMENT: US Grade A
PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible styles include whole, halves, pieces, whole & pieces, sliced, diced, or chopped.

Product shall meet the recommended minimum drained weight identified in the Grade Standard.

54. POTATOES, FRENCH FRIES, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen French Fried Potatoes

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

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

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Hash Brown Potatoes

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible styles include shredded, diced, patties, and chopped.

56. POTATOES, NON-STANDARDIZED, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

All styles are authorized.
57. POTATOES, NON-STANDARDIZED, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

All styles are authorized

58. POTATOES, SWEET, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Sweet Potatoes

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible varieties include golden, yellow, or mixed.

Permissible styles include whole, halves, pieces, mashed, whole and pieces, mixed, or other.

Permissible pack types include regular, vacuum, or solid pack.

Permissible packing media light sirup only.

The drained weight of the product shall meet or exceed the minimum drained weight identified in the grade standard.

59. POTATOES, WHITE, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned White Potatoes

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible styles include whole, sliced, diced, shoestring/julienne/French style, pieces, or any combination of two or more styles.

The drained weight of the product shall meet or exceed the minimum drained weight identified in the grade standard.

60. PUMPKIN, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Pumpkin and Canned Squash

GRADE REQUIREMENT: US Grade A
PORTION SIZE/WEIGHT RANGE: All size cans and packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

The fill of the container shall occupy not less than 90% of the volume of the container

61. SAUERKRAUT, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Sauerkraut

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

Permissible styles include shredded or chopped.

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

MISCELLANEOUS REQUIREMENTS:

The fill of the container shall be such that the kraut and packing medium occupy not less than 95% of the total capacity of the 

container.

62. SPINACH, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Spinach

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible styles include whole leaf, cut leaf/sliced, or chopped.

The fill of the container shall be such that the spinach and packing medium occupy not less than 90% of the total capacity of the 

container.

63. SPINACH, FROZEN – SEE GREENS, LEAFY, FROZEN

64. SQUASH, SUMMER, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Squash (Summer Type)

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

Packing and marking shall be in accordance with Good Commercial Practice. 
MISCELLANEOUS REQUIREMENTS:

Varieties of summer squash include zucchini, pattypan, straightneck, and crookneck squash, etc.

Permissible styles include sliced or cut.

65. SQUASH, WINTER, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Varieties of winter squash include, but are not limited to:

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.

Cucurbita argyrosperma variety: Cushaw squash ("winter crookneck squash").

Cucurbita moschata varieties: Butternut or Fairytale pumpkin squash, Dickinson, Long Island cheese, and Kent pumpkins.

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).

66. SQUASH, WINTER, COOKED, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Cooked Squash

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Varieties of winter squash include, but are not limited to:

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.

Cucurbita argyrosperma variety: Cushaw squash ("winter crookneck squash").

Cucurbita moschata varieties: Butternut or Fairytale pumpkin squash, Dickinson, Long Island cheese, and Kent pumpkins.

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. SUCCOTASH, CORN AND LIMA BEANS, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Succotash
GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible types of sweet, whole kernel corn include white and golden (yellow).

Permissible types of lima beans include thin-seeded, thick-seeded, and thick-seeded baby potato

Soybeans are permitted.

Green beans or wax beans are also permited

68. TOMATOES, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Tomatoes

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

This standard applies to both canned and stewed tomatoes.

Permissible packing mediums include tomato juice, tomato puree, or tomato paste.

Permissible styles include whole, sliced, halves, wedges, or diced.

Product may be peeled or unpeeled.

69. TOMATOES, CRUSHED, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Product shall be in natural juice. Cannot find a product in natural juice, only with tomato puree.

70. TOMATO, PASTE, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Tomato Paste

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:
Packing and marking shall be in accordance with Good Commercial Practice. 

MISCELLANEOUS REQUIREMENTS:

Permissible concentration is heavy only.

71. TOMATO, PUREE/PULP, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Canned Tomato Puree (Tomato Pulp)

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible concentrations include extra heavy and heavy only.

72. VEGETABLE BLENDS AND MIXED VEGETABLES, CANNED

SERVICES AUTHORIZED: USA, USAF, USSF, USMC

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size cans and packages are permissible 

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Various blends such as California Blend, Italian Blend, Oriental Blend, Oriental Stir Fry Blend, Scandinavian Blend, etc. are

permissible.

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.

73. VEGETABLE BLENDS, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Various blends such as California Blend, Italian Blend, Oriental Blend, Oriental Stir Fry Blend, Scandinavian Blend, etc. are 

permissible.
74. VEGETABLES, MIXED, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: United States Standards for Grades of Frozen Mixed Vegetables

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All size packages are permissible

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

Permissible kinds of vegetables include green or wax beans, lima beans, carrots, golden/yellow corn, and sweet or early peas.

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.

75. WATER CHESTNUTS, SLICED, CANNED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC - All size cans and packages are permissible; USN - #10 can ONLY

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

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).

76. ZUCCHINI, FROZEN – SEE SQUASH, SUMMER, FROZEN
BREAD AND CEREAL PRODUCTS (8920)

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/gradesstandards/cid/bakery-items

1. Preservation, Packaging, and Labeling 

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.

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. 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.9&SearchTerm=cereal (FDA, 2018).

2. Fortification 

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)

Food Fortification Policy (21 CFR 104.20) 

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

Fortification Policy 

Does not consider it appropriate to fortify fresh produce; meat, poultry, or fish products; sugars; or snack foods (e.g., candies or carbonated

beverages)

FDA considers only essential nutrients to be within the scope of its fortification policy 

The term essential nutrient under the fortification policy refers to the vitamins and minerals that are essential for human nutrition 

(Reference Daily Intakes (RDIs) - 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))

There must be a safe and lawful source of the essential nutrient 

The nutrient must be an approved food additive or Generally Recognized As Safe (GRAS) under conditions of its intended use 

There should be no determination by the FDA that fortification with that nutrient is inappropriate (e.g., by regulation) 

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)
Principles: Reasons for Adding Essential Nutrients 

• 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 

• To restore nutrients to levels representative of the food prior to storage, handling, and processing 

• To maintain a balanced nutrient profile in proportion to the caloric value of a food (e.g., meal replacement products) 

• To avoid nutritional inferiority in foods that replace traditional foods (21 CFR101.3(e)(2)).

A nutrient added to a food is appropriate only when the nutrient is: 

• Stable under customary conditions of storage, distribution, and use 

• Physiologically available from the food 

• 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

Mandated folic acid fortification of enriched cereal grain products 

• Breakfast cereals, corn grits, meal replacement products, infant formula, foods for special dietary use

4. Enriched Foods

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.

5. DOD Menu Standards

“Grains and other starches provide a variety of complex carbohydrates, fiber, some protein, vitamins and minerals, and are 

especially beneficial in their less processed “whole” forms.

Bread shall be offered at all meals and the options will meet at least the following standards: 

Two or more choices of sliced breads; 

Half or more of all choices must contain a minimum of 25 grams of whole grain (the word “whole” appears in name of one of the first 

two ingredients) which will provide at least 4 grams of naturally occurring fiber per 2-slice serving; 

This criteria will also apply to bagels, buns, wraps, flatbreads and tortillas. A 2 oz. (56 g) or larger portion will be considered as 

equivalent to a 2-slice servings of sliced bread. 

More varieties of bread types are highly encouraged in keeping with national trends in handheld quick serve options. 

Freshly baked products are especially appreciated.

Additionally, one variety of roll/bread such as: cornbread, garlic bread, muffin, or biscuit may be made available to complement 

meals. 

When box meals are served at least one whole grain sandwich option by the above whole grain criteria must be offered. 

Additionally, vegetable sides (not mayonnaise based) and fruits (see Fruits and Fruit Juices section for requirements; fresh is 
preferred) must be offered and there shall be a vegetarian option if the box meals are being made from scratch based on customer 

demand/acceptability.

Offer at least four choices of ready-to-eat cold cereals, and more options are advisable in larger feeding operations. 

Brands may be mixed, and diner preferences are best met by doing so.

Cereals may remain available all day, in keeping with sustained national trends. 

Except in take-out situations, feeding operations will use bulk refillable dispensers and/or family-sized boxes. The bulk and large 

box options provide multiple benefits: allowing modern diners the ability to blend products, select the exact amount desired, and 

avoid generating significant packaging waste which also consumes large storage space.

Serving sizes, averaging approximately 1 cup or more in volume, should provide between 125 - 225 calories per serving*. Fewer 

calories and smaller volumes are indications of child sized portions. The serving’s volume and weight will vary due to specific 

product densities. 

Required characteristics of the mandatory minimum four choices are: 

Two cereals must contain greater than 20 grams of whole grains per serving, with at least 4 grams of fiber per serving. 

At least two cereals will have less than 12 grams of added sugars. Products with fruits, such as raisin bran, will have more total 

sugar from the combined total of natural and added sugars; this is acceptable, the limiting consideration is the added sugars. 

One of the four cereals must be at least 75 percent folate fortified. 

Operations offering more than four cereal selections will have at least half of the additional selections meeting the standards for 

whole grains, meeting the limit for added sugars, and being fortified with at least 50 percent of the daily folate requirement. 

All products will have less than 1.1 mg of sodium per calorie; this requires simple division of declared sodium divided by the calories 

listed for the product.

Offer at least one whole grain hot cereal (oatmeal, whole grain cream of wheat/farina, or a whole grain blend) without added fat or 

sugars at the breakfast meal. Hot whole grain cereal or grain blend-based casseroles or flavor varieties with added nuts, fruits, 

vegetables, or legumes may be offered on the hot line for added variety.

Cereal bars may be made available with at least 2.5 grams of naturally occurring fiber and 14 or fewer grams of total sugar per 

serving (one bar should fall between 150-250 calories), and containing no artificial/non-nutritive sweeteners.

Offer at least one starch or grain, such as potato, rice, beans, quinoa, barley, or a grain blend at breakfast.

At least three times per week breakfast potatoes shall be made from fresh or frozen potatoes.*, **. If frozen potatoes are used as an 

ingredient, they should not be par fried or have any added fat as an ingredient prior to preparation for service. Deep fat fried 

potatoes may be made available no more than three times per week.

If pastries such as muffins, quick breads, donuts and sweet rolls are made available consider offering options that are made with 

healthier fats (refer to the Fats and Oils section), naturally lower in sugar (not non-nutritively sweetened), and/or are made with 

whole grains (naturally higher fiber options). Portion sizes for ready-to-use products should be in line with comparable AFRS 

recipes. 

*When griddle cakes (pancakes, French toast, or waffles) are on the menu, for either scratch made or RTU products, offer whole 

grain (whole wheat, oat, blends, etc.), or vegetable based (pumpkin, carrot, sweet potato, etc.) options more often than refined white 

flour options.”
BREAD SPECIFICATIONS

1. BREAD, WHITE, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 20 OZ, 6 in- 21 in, 12-19 SL / CT PG, 24 OZ PG, 16 PGS/CASE, 16 OZ PG, 28 PGS/CASE

PACKAGING AND MARKING:

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

Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

MISCELLANEOUS REQUIREMENTS:

All sliced bread offered should contain fewer than 230 milligrams of sodium per serving when available, and fortified with iron and 

folate is preferable

2. BREAD, WHEAT, FRESH/FROZEN, 100% WHOLE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 20 OZ, 6 IN- 21 IN, 12-19 SL / CT PG, 24 OZ/PKG

1.04 LB PG, 24 PER 25 LB CASE, 1.04 LB PG, 24 PER 25 LB CASE

PACKAGING AND MARKING:

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

Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

MISCELLANEOUS REQUIREMENTS:

Should be at least 25 grams of whole grain (the word “ whole” appears first ingredient) which will provide 4 grams of naturally 

occurring fiber per 2 slice serving

Needs to be with fewer than 230 milligrams of sodium per serving when available, 

3. BREAD, WHEAT, MULTIGRAINED, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 20 OZ, 6 IN- 21 IN,12-19 SL / CT PG, SLICED, 24 OZ PKG, 24/4OZ PKG, 30/4OZ PKG, 30/14 

OZ PKG, 30/15 OZ PKG, SLICED, PAN BAKED, ROUND TOP, 22.5 OZ PG, 12/CS, SLICED, PAN BAKED, ROUND TOP, 32 OZ 

PG, SLICED, PAN BAKED, SANDWICH, 24 OZ PG, (BOXED), (RACKED)

PACKAGING AND MARKING:

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

Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired, honey, nuts, wheat berry, Vienna style are acceptable. 

MISCELLANEOUS REQUIREMENTS:

Should be at least 25 grams of whole grain (the word “ whole” appears first ingredient) which will provide 4 grams of naturally 

occurring fiber per 2 slice serving
Needs to be with fewer than 230 milligrams of sodium per serving when available, 

Multiple Grain, Whole Wheat, Whole Meal, Harvest Grain, 12 Grain, Double Fiber is acceptable

Low fat is acceptable

4. BREAD, RYE, FROZEN/FRESH

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: THICK 19 SL/PG, 8/32 OZ PK, 20 OZ, 6 IN- 21 IN 12-19 SL / CT PG, 24 OZ SLICED, 12/1 LB 

LOAF, THK, 19 SL/PG, 8/32 OZ PG, 30/14 OZ PG, 30/14 OZ PG, 20 PKG/CASE

PACKAGING AND MARKING:

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

Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

MISCELLANEOUS REQUIREMENTS:

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

Russian, Jewish Rye, Dark style, caraway seeds are acceptable

5. BREAD, POTATO, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 6/28 32 OZ LOAF, 8/18 OZ LOAF, 20 OZ, 6 IN- 21 IN 12-19 SL / CT PG, 24 OZ SLICED

PACKAGING AND MARKING:

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

Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

MISCELLANEOUS REQUIREMENTS:

All sliced bread offered should contain fewer than 230 milligrams of sodium per serving when available, and fortified with iron and 

folate is preferable

Steamed Sweet Potato is acceptable

6. BREAD, CIABATTA, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 3.5 OZ PKG, 100 GM (3.5 OZ) PG

PACKAGING AND MARKING:

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

Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

MISCELLANEOUS REQUIREMENTS:

All sliced bread offered should contain fewer than 230 milligrams of sodium per serving when available, and fortified with iron and 

folate is preferable

7. BREAD, SOURDOUGH, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES
PORTION SIZE/WEIGHT RANGE: 3.5 OZ PKG, 8/40 OZ PG

PACKAGING AND MARKING:

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

Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

Buttermilk is acceptable

MISCELLANEOUS REQUIREMENTS:

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, RAISIN OR CINNAMON, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 3.5 OZ PKG, 23- 30 slice/14 -28 OZ PG, 16OZ EA. (BOXED), 24 OZ PG (BOXED), 

PACKAGING AND MARKING:

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

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) 

MISCELLANEOUS REQUIREMENTS:

All sliced bread offered should contain fewer than 230 milligrams of sodium per serving when available, and fortified with iron and 

folate is preferable

Enriched is acceptable

9. BREAD, FRENCH/ ITALIAN, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 3.5 OZ PKG, 8/18-19 OZ LOAF PG

PACKAGING AND MARKING:

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

Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 

Focaccia, Baguette, Panini, White Parisian are acceptable 

MISCELLANEOUS REQUIREMENTS:

All sliced bread offered should contain fewer than 230 milligrams of sodium per serving when available, and fortified with iron and 

folate is preferable

10. BREAD, PUMPERNICKEL, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: HEARTH BAKED 16 OZ PKG

PACKAGING AND MARKING:

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

Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable. 
MISCELLANEOUS REQUIREMENTS:

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, FLAT BREAD, FROZEN/FRESH, PAR/BK

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 6.75” X 6.75”, 120/3.3 OZ EACH

PACKAGING AND MARKING:

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

Plain, oven fired.

Thawed is acceptable 

MISCELLANEOUS REQUIREMENTS:

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, TEXAS TOAST, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: SLICED, PAN BAKED, 22OZ PG OR 24 OZ PG. 16/CS

PACKAGING AND MARKING:

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

Plain, oven fired.

MISCELLANEOUS REQUIREMENTS:

All sliced bread offered should be fortified with iron and folate is preferable

13. BREAD, SWEET, FLAVORED, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: SLICED, PAN BAKED, 22OZ PG

PACKAGING AND MARKING:

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

Plain, oven fired.

Banana, Walnut, Honey, Zucchini, Corn are acceptable

MISCELLANEOUS REQUIREMENTS:

All sliced bread offered should contain fewer than 230 milligrams of sodium per serving when available, and fortified with iron and 

folate is preferable

14. BREAD, MONKEY, (PULL-APART), FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 10/32 OZ PG
PACKAGING AND MARKING:

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

Plain, oven fired.

Banana, Walnut, Honey, Zucchini, Corn, Cinnamon, garlic parmesan are acceptable

MISCELLANEOUS REQUIREMENTS:

All sliced bread offered should contain fewer than 230 milligrams of sodium per serving when available, and fortified with iron and 

folate is preferable

BAGELS SPECIFICATIONS

1. BAGEL, PLAIN/ VARIETY, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 72/2.6OZ, 72/3OZ, 3OZ 6 CT, 15/18 PG, 72/4OZ, 72/1OZ, 10/PG, 50/3.25 OZ EACH, 4 PER 

14 OZ EACH, IND WRAPPED, 6/PG, 6 PER 20OZ PG, 6 PER 48OZ 

Size 1 - Regular (3-1⁄2 to 4 ounces). Size 2 - Petite or Baguettes (0.9 to 2 ounces) 

Size 3 - Other Slice type (i) - Sliced Slice type (ii) - Unsliced Slice type (iii) - Partially linked or attached 

Styles: B - Blueberry Style C - Cinnamon raisin Style D - Honey wheat Style E – Wheat Style F - Onion Style G - Sesame Style H 

PACKAGING AND MARKING:

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

The bagels must be made from enriched grains. 

Hearth baked

Enriched only is acceptable

MISCELLANEOUS REQUIREMENTS:

All sliced bread offered should be fortified with iron and folate is preferable

PITA, BREAD SPECIFICATIONS

1. BREAD, WHEAT/WHITE, PITA, FRESH/FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 6 INCH, 12/12 CT/PG OR 72/2.3 OZ EACH, WHITE, 7 IN. RD, 2 OZ EA, 10 CT, 12/20 OZ PG

PACKAGING AND MARKING:

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

Enriched only is acceptable

MISCELLANEOUS REQUIREMENTS:

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
2. BREAD, WHEAT/WHITE, PITA, FROZEN/FRESH

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 6 INCH, 12/12 CT/PG OR 72/2.3 OZ EACH

PACKAGING AND MARKING:

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

Enriched only is acceptable

MISCELLANEOUS REQUIREMENTS:

Should be at least 25 grams of whole grain (the word “ whole” appears first ingredient) which will provide 4 grams of naturally 

occurring fiber per 2 slice serving Needs to be with fewer than 230 milligrams of sodium per serving when available

ENGLISH MUFFINS SPECIFICATIONS

1. ENGLISH MUFFIN, FRESH/FROZEN, VARIETY 

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 6/PKG, 36 PGS/CASE, 12OZ PG, 6 EA/PG

SIZES: (1). 1 ounce, (2). 2 ounce (3).2 1⁄4 ounce (4) 3 1⁄2 ounce (5) other

TYPE: FRESH (TYPE 1) FROZEN (TYPE 2) 

STYLE: (A) Plain (B) Wheat (C) Honey Wheat (D) Raisin (E) Other

ENRICHMENT TYPE: Type 1 Made with enrichment flour (21 Code of federal regulations (CFR) 104.20 only

SPLIT TYPE: Type A: Whole Type B: Split

PACKAGING: Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the

solicitation, contract, or purchase order. 

MISCELLANEOUS REQUIREMENTS:

The English muffins must be made from enriched grains.

When the English muffin is delivered Fresh or Frozen, the manufacturer must follow the time, temperature, and shipping 

requirements

GRANOLA BAR SPECIFICATIONS

1. GRANOLA BARS, VARIETY, 

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PACKAGE/WEIGHT RANGE: 144/.07-0.8 OZ, 120-128/0.67- 1.2 0 Z PKG, 108/1 OZ EA, 35 GM EACH, 8/16 CT BX, 252 GM BX, 

6/42, 96/0.84 OZ PG, 72/1.23 OZ EA

Package (a) - Single bar package, Package (b) - Dual bar package

TYPE: (I) Regular (II) Low Fat, STYLE: A Crunchy

FLAVOR: (1) Oats and Honey (2) Cinnamon (3) Maple and Brown Sugar (4) Other Style B –Chewy Class a - Uncoated Flavor 1 -

Apple Flavor 2 - Apple Berry Flavor 3 - Blueberry

Flavor 4 - Chocolate Chip Flavor Chocolate Chunk Flavor 6 - Fruit and Nut Flavor 7 - Oatmeal Raisin Flavor 8 - Peanut Butter Flavor 

9 - Peanut Butter and Chocolate Chunk
Flavor 10 - Raspberry Flavor 11 - Strawberry Flavor 12 - Other

Class b - Chocolate coated Flavor 1 - Caramel Nut Flavor 2 - Chocolate Fudge Flavor 3 – Coconut Flavor 4 - Peanut Butter Flavor 5 

- Peanut Butter and Chocolate Chip Flavor 6 – Other

PACKAGING AND MARKING:

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

Wheat flour shall be enriched in accordance with 21 CFR 137.165

MISCELLANEOUS REQUIREMENTS:

Need to be at least 2.5 grams of fiber and 14 or fewer grams of sugar per serving (one bar between 150-250 calories) and contraining 

no artificaial/non nutritive sweeteners. 

GRIDDLE BREADS, SHELF STABLE AND HEAT AND SERVE, FROZEN

1. GRIDDLE BREADS, SHELF STABLE AND HEAT AND SERVE, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PACKAGE/WEIGHT: WAFFLE 4 INCH SQUARE, 144/1.25 OZ EA, 122/1.23 OZ, 2.04 KG PG, 200GM PG, 12 PG PER CS, 

PANCAKES 144/1.2OZ EA/PG, 144/1.3-1.58 EA, MINI 72, 1.2 OZ 12/12CT PG, OR 216, 1.15 OZ MIN (NAVY), 96-120 /2.3 OZ,, 

FRENCH TOAST: THICK 144/1.5 OZ, , 1.5 OZ 8/18 CT/PK, 72/2.55OZ, STICKS 10/2 LB PG, 5/2 LB PG, 1OZ EA, 2/5 LB BG 

BELGIAN 72/2OZ EA, OR 7 IN RD, 1 INCH THK, 35/5 OZ EA,

Shape 1 - Round - 10.16 cm (4 in), Shape 2 - Mini round - 3.18 cm (1-1⁄4 in)

Shape 3 - Square - 9.53 cm x 9.53 cm (3-3⁄4 in x 3-3⁄4 in)

Shape 4 - Small rectangle - 6.67 cm x 9.21 cm (2.63 in x 3.63 in)

Shape 5 - Large rectangle - 9.21 cm x 10.80 cm (3.63 in x 4-1⁄4 in)

Shape 6 - Strip or stick - 2.54 cm x 10.16 cm (1 inch x 4 inches)

Shape 7 - Novelty shapes (mini bread, dinosaurs, etc.), Shape 8 – Other

TYPE: (I) shelf stable (II) Frozen (Heat and Serve), STYLE: A Regular B. Low fat (21 CFR § 101.62 (b)(2))

Class 1 – Waffles, Flavor A – Plain, Flavor B – Blueberry, Flavor C – Buttermilk 

Flavor D - Apple cinnamon, Flavor E – Chocolate, Flavor F - Oat bran, Flavor G - Multi grain

Flavor H – Cinnamon, Flavor I – Strawberry, Flavor J – Maple, Flavor K – Banana, Flavor L - Chocolate chip, Flavor M – Other

Class 2 – Pancakes Flavor A – Plain, Flavor B – Blueberry, Flavor C – Buttermilk, Flavor D – Chocolate, Flavor E – Maple, Flavor F 

- Whole grain, Flavor G - Sweet potato, Flavor H - Other

Class 3 - French toast Flavor A – Plain, Flavor B – Cinnamon, Flavor C - Whole grain, Flavor D - Other

Class 4 - Belgian waffles Flavor A – Plain, Flavor B - Other

Shelf stable flavors

PACKAGING AND MARKING:

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

Wheat flour shall be enriched in accordance with 21 CFR 137.165

MISCELLANEOUS REQUIREMENTS:

 HOMINY GRITS, ENRICHED AND GRITS, WHOLE CORN SPECIFICATIONS
1. HOMINY GRITS, ENRICHED AND GRITS, WHOLE CORN, VARIETY

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PACKAGE/WEIGHT: Instant- 1OZ EA, 12/12 OZ CO, 144/1OZ, Quick CK white, 8/5LB,12/24 OZ CO, 12/3 LB CO, 12/1.5 LBS CO, 

12/2.5 LBS, 

TYPE: 

Type I - White, enriched (21 Code of Federal Regulations (CFR) § 137.260) 

Type II - Yellow, enriched (21 CFR §137.260)

Type III - White, whole corn 3, 4 (21 CFR § 137.250) 

Type IV - Yellow, whole corn 3, 4 (21 CFR § 137.275) 

STYLE: Style A – Regular, Style B - Quick cooking, Style C - Instant 

FLAVORS: Flavor 1 – Unflavored, Flavor 2 - Bacon, artificial, Flavor 3 - Cheese, artificial Flavor 4 - Ham, artificial with imitation ham 

bits and gravy 

Flavor 5 - Butter, artificial, Flavor 6 - Other (as specified by the purchaser)

PACKAGING: 

Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, 

contract, or purchase order. 

MISCELLANEOUS REQUIREMENTS:

The English muffins must be made from enriched grains.

When the English muffin is delivered fresh or Frozen, the manufacturer must follow the time, temperature, and shipping 

requirements

MUFFINS SPECIFICATIONS

1. MUFFINS, FRESH OR FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PACKAGE/WEIGHT: 8/PG, 12/PG, 20/PG, 12 PER 16OZ -24 OZ, 96/2.12 OZ, 72/1.5 OZ, 24/ 4OZ,

SIZE: mini (1”), standard (2”), Large (2 1⁄2”)

TYPE: Type I – Fresh Type II – Frozen 

STYLE: Style A – Regular, Style B – Reduced Fat (21 CFR 101.62) 

Style C Low fat (21CFR 101.62), Style D Fat Free (21 CFR 101.62)

PACKAGING: 

Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, 

contract, or purchase order. 

MISCELLANEOUS REQUIREMENTS:

When the Muffin is delivered Fresh or Frozen, the manufacturer must follow the time, temperature, and shipping requirements
ROLLS, BREAD, BAKED SPECIFICATIONS

1. ROLLS, BREAD, BAKED, FRESH OR FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PACKAGE/WEIGHT: DINNER 12 PER 120Z PG 24 PG/CS, FRANKFURTER ROLL 8 PER PG, 1/12 OZ PG, HAMBURGER 8 PER 

13OZ PG, 8 / PG, 24 PK/CASE, 6/15.6 OZ PKG/ 250OZ CS, HOAGIE 12 IN EA, 5/PK, HOAGIE SUBMARINE: 12 IN EA, 5 PER 37 

OZ PG, 6 PER 20 OZ PG, 20 PGS/400 OZ CS, STEAK 6 PER 16 OZ PG 20 PGS/CASE 

TYPE: Type I - Enriched (21 CFR 136.115) only

CLASS: Class of roll A – French Class of roll B - "Parkerhouse" Class of roll C - Sandwich (hamburger)

STYLE: Variety based on customer preference

Class of roll D - Finger (hot dog), Class of roll E - Pan (dinner), Class of roll F - Variety specialties ,Class of roll G - Other

Bake type a - Pan baked Bake type b - Hearth baked 

Slice type (i) – Sliced Slice type (ii) – Unsliced

Product state (a) – Fresh Product state (b) – Frozen 

Seed type (I) – Seedless Seed type (II) – Poppy Seed type (III) – Sesame Seed type (IV) – Caraway Seed type (V) - Other

PACKAGING: Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the 

solicitation, contract, or purchase order. 

MISCELLANEOUS REQUIREMENTS:

When the Bread is delivered Fresh or Frozen, the manufacturer must follow the time, temperature, and shipping requirements

Nuts and Seeds are acceptable

ROLLS, BREAD, UNBAKED SPECIFICATIONS

1. ROLLS, BREAD, UNBAKED, FRESH OR FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PACKAGE/WEIGHT: 12/ PG, 24 PGS/CASE

ENRICHMENT TYPE: 

Type I - Enriched (21 CFR 136.115) only

Type I – Fresh Type II – Frozen

STYLE: Style A - Pan (dinner) Style B - Rye (sandwich) Style C – French Style D – Kaiser 

Style E – Other

PACKAGING: Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the 

solicitation, contract, or purchase order. 

MISCELLANEOUS REQUIREMENTS:

When the Bread is delivered Fresh or Frozen, the manufacturer must follow the time, temperature, and shipping requirements
TORTILLAS SPECIFICATIONS

1. TORTILLAS, TORTILLA CHIPS, TACO SHELLS, AND TOSTADA SHELLS, FRESH/FROZEN, VARIETY

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PORTION SIZE/WEIGHT RANGE: 

SIZES: 1/ Tortillas only Size 1 - 5.1 cm (2 in) diameter 2/ Size 2 - 7.6 cm (3 in) diameter 2/ Size 3 - 11.4 cm (4-1/2 in) diameter 2/ 

Size 4 - 12.7 to 15.2 cm (5 to 6 in) diameter 3/ Size 5 - 14 cm x 8.9 cm (5-1/2 x 3-1/2 in) 2/ Size 6 - 15.9 cm (6-1/2 in) diameter 2/ 

Size 7 - 17.8 to 20.3 cm (7 to 8 in) diameter 3/ Size 8 - 19.1 cm (7-1/2 in) diameter 2/ Size 9 - 25.4 cm (10 in) diameter 3/ 

Size 10 - 30.5 cm (12 in) diameter 3/ Size 11 - Other 2/ Tostada shells 3/ Tortillas only 

Shape a - Round 4/ 6/ Shape b - U-shaped 5/ Shape c - Triangular 6/ Shape d - Bowl/boat 4/ 7/ 

Shape e - Oval 4/ 7/ Shape f - Rectangle 4/ 7/ Shape g - Strips 6/ Shape h - Other 4/ Tortillas 5/ Taco Shells 6/ Tortilla Chips 7/ 

Tostada Shells 

TYPE: Type 1 Tortillas, Type 2 Tortilla Chips, Type 3 Taco Shells, and Type 4 Tostada Shells

STYLE: (A) Corn (B)) Wheat (C) Wheat with spices and/or herbs (as specified by purchaser (D) Raisin (E) Wheat with raisin puree 

1/ (F) OtheENRICHMENT TYPE: Type 1 Made with enrichment flour (21 Code of federal regulations (CFR) 104.20 only

PRODUCT STATE (a) - Shelf stable Product state (b) - Extended shelf life 9/ Product state (c) - Refrigerated Product state (d) -

Frozen 9/ Style D tortillas only. 

COOK STATE (I) - Table-ready 10/ Cook state (II) - Partially cooked 10/ 10/ Tortillas only.

PACKAGING: Preservation packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the 

solicitation, contract, or purchase order. 

MISCELLANEOUS REQUIREMENTS:

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. 

CEREAL, ROLLED OATS SPECIFICATIONS

1. CEREALS, ROLLED OATS

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PACKAGE SERVING SIZE: 

Container size a - 23 g (0.81 oz.) pouch Container size b - 28 g (1.0 oz.) pouch Container size c - 34 g (1.2 oz.) pouch Container 

size d - 43 g (1.5 oz.) pouch Container size e - 45 g (1.6 oz.) pouch Container size f - 48 g (1.7 oz.) cup Container size g - 54 g (1.9 

oz.) cup Container size h - 71 g (2.5 oz.) pouch Container size i - 360 g (12.7 oz.) pouch Container size j - 454 g (16.0 oz.) canister 

Container size k - 510 g (18.0 oz.) canister Container size l - 567 g (20.0 oz.) canister Container size m - 1.191 kg (42.0 oz.) 

canister Container size n - Other (as specified by the purchaser) 

Type I – Regular Type II - Quick cooking Type III - Instant 

Flavor A - Unflavored Flavor B - Apples and cinnamon Flavor C - Maple and brown sugar 
Flavor D - Peaches and cream Flavor E - Cinnamon and spice Flavor F - Strawberries and cream Flavor G - Raisins and spice 

Flavor H - Honey nut Flavor I - Banana bread Flavor J - Cinnamon pecan Flavor K - Raisin, date and walnut Flavor L - Cinnamon 

roll Flavor M - Chocolate chip Flavor N - Other (as specified by the purchaser) 

Style 1 - Regular Style 2 - Reduced sugar (21 Code of Federal Regulations (CFR) § 101.60(c), Type III only) Style 3 - Sugar free (21 

CFR § 101.60(c), Type III only

PACKAGING: Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the

solicitation, contract, or purchase order. 

MISCELLANEOUS REQUIREMENTS:

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 content shall be 230 mg per 100 g

CEREAL, PREPARED, READY-TO-EAT SPECIFICATIONS

1. CEREAL, PREPARED, READY-TO-EAT

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PACKAGE AND SERVING SIZE: 70/.80 OZ PG, 96/0.69 OZ BOWL PG

VARIETY 70 INDIVIDUAL SERVING CT CS, 1/3.71 LB CS, 96/0.75 OZ BOWL PG, 12/18 OZ BOX, , 96/ 1 OZ BOWL PG, 

70/0.95OZ BX, . 4/2 LB BAGS, 4/ 14-41 OZ BOX/PG, 96/10Z PG, 17OZ BOX/16 PER CS, 37OZ BG, 2 PER CASE. 

TYPE, STYLE, FLAVORING AND CLASS IS BASED ON SERVICES PREFERENCE.

Guidance when nutrient content must be met for Healthy an Option Cereal: 

Fiber - Made with at least 2.5 grams per serving as a good source. 3 grams per serving (Army requirements)

Fat (1) - Shall contain less than 10% of saturated fat per 100 g serving 

Sodium (a) - Shall contain less than or equal to 230 mg of sodium per 100 g serving 

PACKAGING: 

Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, 

contract, or purchase order. 

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. 

MISCELLANEOUS REQUIREMENTS:

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
CEREAL, WHEAT, QUICK-COOKING AND INSTANT

1. CEREALS, WHEAT, QUICK-COOKING AND INSTANT

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PACKAGE SERVING SIZE: Container size a - 23 g (0.81 oz.) pouch Container size b - 28 g (1.0 oz.) pouch Container size c - 34 g 

(1.2 oz.) pouch Container size d - 43 g (1.5 oz.) pouch Container size e - 45 g (1.6 oz.) pouch 

Container size f - 48 g (1.7 oz.) cup Container size g - 54 g (1.9 oz.) cup Container size h - 71 g (2.5 oz.) pouch Container size i -

360 g (12.7 oz.) pouch Container size j - 454 g (16.0 oz.) canister Container size k - 510 g (18.0 oz.) canister Container size l - 567 

g (20.0 oz.) canister 

Container size m - 1.191 kg (42.0 oz.) canister Container size n - Other (as specified by the purchaser)

TYPE, FLAVOR AND STYLE IS BASED ON SERVICE’S PREFERENCE.

 PACKAGING:

Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, 

contract, or purchase order. 

MISCELLANEOUS REQUIREMENTS:

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 content shall be 230 mg per 100 g, maximum

PASTA PRODUCTS SPECIFICATIONS

1. PASTA PRODUCTS

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

PACKAGE AND SERVICE SIZE: 2/10 LB BOX, 1/20 LB BOX, 1/10LB BOX, 6/4 LB PG (WHOLE WHEAT), PENNE 500GM PG, 

24/CS, 500 GRAM PG, 12 PER CS, 1 KG PKG, 12 OZ BOX PER CS, 2/5LB BOX NAVY-MINIMUM 5LB CO, 2/5LB CO

TYPE, CLASS and STYLE is based on service’s preference. 

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

PACKAGING: Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the 

solicitation, contract, or purchase order. 

MISCELLANEOUS REQUIREMENTS:

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. The contents of each sample will be used to create a 

composite sample that will be used in the analytical testing.

Spinach, whole wheat and vegetable pastas are acceptable.
NOODLES, EGG SPECIFICATIONS

1. NOODLES, EGG, ENRICHED

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

 PACKAGE AND SERVING SIZE: 16 OZ, 10 PER CASE

TYPE: Type I Ribbon-shaped Noodles. Width - 1/4 + 1/16 inch Thickness - 0.030 + 0.006 inch, Length - 2-3/4 + 3/4 inch Type II: 

Bow-shaped noodles. Style A - Small Width --- Thickness 0.031 + 0.001 inch Length 5/8 + 1/16 inch

 Style B – Large, Width 1-1/4 + 1/16 inch, Thickness 0.037 + 0.001 inch

 Length 1-1/2 + 1/16 inch

 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.

PACKAGING:

Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, 

contract, or purchase order. 

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.

3.1.1 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.

MISCELLANEOUS REQUIREMENTS:

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.

Whole wheat and spinach are acceptable

WILD RICE SPECIFICATIONS

1. WILD RICE

 SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

 PACKAGE AND SIZE: 12/24 OZ BOX, 1/25 LB BAG, 1/50 LB BAG, 3/2 LB BOX, 12/3.25 LB PG, 1 KG PG, 6 PER CS

 TYPE: Type I wild rice (zizania palustris L), Type II Wild rice (zizaniz aquatica), Type III (Other)

 PROCESSING: 1. Wood (hand) parched, 2. Mechanically parched. 3. Parboiled PACKAGING: 

Preservation, packaging, packing, labeling, and case marking shall be commercial unless otherwise specified in the solicitation, 

contract, or purchase order. 

The wild rice must be processed in accordance with Current Good Manufacturing Practices (21 Code of Federal Regulations (CFR)

Part 110).

MISCELLANEOUS REQUIREMENTS:
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. The contents of each sample will be used to create a 

composite sample that will be used in the analytical testing.

Must meet the Berry amendment standards.

CENTER OF THE PLATE, PREPARED ENTREES (8940)

DoD Menu Standards state for. “Lean pre-prepared entrée dishes containing fewer than 500 calories, fewer than 30percent calories 

from fat (usually fewer than 17 grams fat per serving), fewer than 10 percent calories from saturated fat (usually fewer than 5 grams 

saturated fat per serving), minimum of 18 grams of protein, and fewer than 800 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. 

Pre-prepared protein entrees (without included starch and/or vegetable) must contain less than 800 milligrams of sodium per 

serving. Mixed entrees (protein plus starch and /or vegetable) must contain no more than 1,100 mg of sodium. Pre-prepared entrees 

must contain a minimum of 18 grams of protein. 

1 . PROTEIN ENTRÉE, PREPARED, WITH CHEESE 

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC, USN - package size to be determined by user

PACKAGING AND MARKING:

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.

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

Protein that acceptable Beef, Chicken, Pork, Veal, Lamb and Turkey

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Sauce and seasonings are acceptable

See DoD menu standards for specific Nutrient requirements in the beginning of this section.

2. PROTEIN ENTRÉE, PREPARED, WITH SAUCE

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC, USN - package size to be determined by user
PACKAGING AND MARKING:

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.

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

Protein that acceptable Beef, Chicken, Pork, Veal, Lamb, Turkey, Fish or Seafood

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Vegetables and seasonings are acceptable

See DoD menu standards for specific Nutrient requirements in the beginning of this section

3. PASTA, PREPARED, WITH SAUCE 

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC, USN - package size to be determined by user

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Vegetables, Cheese and seasonings are acceptable

See DoD menu standards for specific Nutrient requirements in the beginning of this section.

4. POT PIE, PREPARED, WITH PROTEIN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC, USN - package size to be determined by user

PACKAGING AND MARKING:

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.

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

Protein that acceptable Beef, Chicken, Pork, Veal, Lamb and Turkey

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Vegetables and seasonings are acceptable

See DoD menu standards for specific Nutrient requirements in the beginning of this section.
5. VEGETARIAN, ENTRÉE, PREPARED, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC, USN - package size to be determined by user

PACKAGING AND MARKING:

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.

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

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Vegetables, Beans, Cheese, wraps, sauce, and seasonings are acceptable

Sodium content shall be 120 mg or less per ounce

Total Fat content shall be 4g or less per ounce

6. BURITO, PREPARED, FROZEN

SERVICES AUTHORIZED: USAF & USSF - MAY BE USED BY OTHER SERVICES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USA, USAF, USSF, USMC, USN - package size to be determined by user

PACKAGING AND MARKING:

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.

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

Protein that acceptable Beef, Chicken, Pork, Egg, Bacon, sausage and Turkey

MISCELLANEOUS REQUIREMENTS:

Product shall be processed in accordance with Good Manufacturing Practices.

Vegetables, Beans, Cheese, sauce, and seasonings are acceptable

Sodium content shall be 200 mg or less per ounce

Total Fat content shall be 4g or less per ounce

Protein content shall be 2.5 grams or more per 1 ounce 

Grab & Go Retail Kiosk Program

Retail Grab & Go Kiosk Concept: Unique to USAF & USSF are the individual retail pack items used for flight, ground feeding and kiosk grab & 

go operations. These mirror industry retail outlets commonly found in college, university and business dining operations for on-premise dining. 

This specific area continues to evolve. Satelitte kiosk operaitons are dependent upon a main dining facility operation for production of daily 

items such as freshly made salads, sandwiches, grab & go special feature items. The retail convenience items such as beverages, snacks, 

supplement main entrée items like the salads, sandwiches and handhelf items. The table below is a sample of products utilized, showing sizes, 
case and pack configurations. While some of these are available in broadline wholesale warehouses, USAF and USSF supplement DLA class 1 

supply chain until these can be incorporated into the SPV programs.

SAMPLE USAF & USSF Retail Grab & Go Order Guide

Brand Description MFG Item ID Pack Size Cost UOM Unit Price 

Kar Nut Trail Mix Premium Duet 8234 3/12 2 oz $ 41.30 CS $ 1.15

Kar Nut Snack Mix Sweet'N Salty Mix 08360 3/12 2.5oz $ 21.44 CS $ 0.60

Van Holten Pickle #4 Dill Mild In A Pouch 412D 1 12 ct $ 8.04 CS $ 0.67

VERMONT SMOKE AND CURE Jerky Sticks Beef and Pork 32571 2/24 1 oz $ 51.36 CS $ 1.07

VERMONT SMOKE AND CURE Jerky Sticks Trky Uncrd Pprni 32573 2/24 1 oz $ 51.36 CS $ 1.07

Kar Nut Nuts Pistachios Roasted 072142A25SA 3/12 1.5oz $ 41.30 CS $ 1.15

Skinny Pop Popcorn Original 4088 12 1 oz $ 13.20 CS $ 1.10

Clif Bar Bar Peanut Btr Banana Dk Choc 161019 16/12 2.4 oz $ 213.42 BX $ 1.11

Luna Bars Bar Lemon Zest 210080 16/15 1.69 oz $ 247.52 BX $ 1.03

Deep River Chips Kettle Original 17113 24 2 oz $ 18.02 CS $ 0.75

Deep River Chips Kettle Sweet Maui Onion 17117 24 2 oz $ 18.02 CS $ 0.75

Deep River Chips Kettle Mesquite BBQ 17118 24 2 oz $ 18.02 CS $ 0.75

Hippeas Chickpea Puffs Vegan Wht Ched 07588 12 1.5 oz $ 13.43 CS $ 1.12

Kind Bar Bar Oats&Honey w/Tstd Coconut 18080 6/12 1.2 oz $ 45.38 CS $ 0.63

Sahale Snacks Pecans Maple 9386900018 18 1.5 oz $ 18.40 CS $ 1.02

Sahale Snacks Almonds w/Cranberries/Honey SS 4899600010 12/9 1.5 oz $ 110.35 BX $ 1.02

Sahale Snacks Cashew Van Tangerine Macadamia 9386900015 18 1.5 oz $ 18.40 CS $ 1.02

Sahale Snacks Classic Fruit and Nut 618590/4899600 12/9 1.5 oz $ 111.66 BX $ 1.03

Sahale Snacks Pecans Banana Rum 9386900030 18 1.5 oz $ 18.40 CS $ 1.02

Sahale Snacks Trail Mix Fruit & Nut Classic 9386900330 18 1.5 oz $ 18.40 CS $ 1.02
GLOSSARY OF ACRONYMS AND TERM

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, 

tenderebeef 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.”

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

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 un-smoked.

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

USA IMT – United States Army Initial Military Training

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

W

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.