AA

ARMY BUYER’S GUIDE VERSION: XVI

NOVEMBER 2023
THIS PAGE INTENTIONALLY LEFT BLANK
THE ARMY FOOD SERVICE BUYERS GUIDE

The main audience for this guide is the installation Food Program Managers, Food Service 

Officers, Food Advisors, Dining Facility Managers, and so forth. We believe it will also be of 

great benefit to vendors, suppliers, and food manufacturers in presenting new products to the 

Army for consideration. While existing products will not be excluded from consideration, 

those which meet the specified criteria outlined in this document will take precedence during 

product selection for Prime Vendor catalog addition.

Our goals in creating this updated guide are multiple. The food service community, both 

military and commercial, are making strides toward nutritious food and beverage options. To 

fully support this endeavor, we are seeking optimal quality and nutrient dense products for 

our Service Members. We are placing greater emphasis on clean labels and ingredient 

statements to promote readiness and resilience. Even though the FDA does not have an 

official definition for a clean label, the Army refers to a clean label as having a transparent 

food label in terms of the wholesomeness of ingredients, a lack of artificial ingredients, and 

often also a lack of common allergens. The Army Food Buyer’s Guide holds with high regard 

the food supply and ingredients which nourish this country’s warfighters for optimal 

performance and national security.

The Army buyers guide provides a CUSTOMER focus which will enhance financial 

responsibility. Due to the large volume of food inventory, minimum requirements given to 

facilitate adequate storage, and movement of product each month for the quality assurance 

remains high. It is essential for the Army to have complete control over the products we 

purchase, in reference to customer preference. For example, even if a food product meets 

the Army Food Buyer’s guide, guidelines the product may not be well received by the 

Soldiers.

Please join us in ensuring our great service members receive the highest quality food we 

can provide while still being mindful of our financial boundaries. The defense of our nation 

relies on strong, well- nourished men and women to defend it.

Effective Publication date: November 2023
3

TABLE OF CONTENTS

1. GENERAL

2. GOALS

3. RESPONSIBILITIES

4. PROCEDURES FOR NEW ITEMS

5. SELECTION OR RETENTION OF ITEMS

6. PRODUCT CONSIDERATIONS

7. VISITS OF VENDORS, MANUFACTURERS, OR BROKERS

8. PRODUCTS CUTTINGS AND DEMONSTRATIONS

9. FILE MAINTENANCE REQUIREMENTS

FSC 8905 FISH, MEAT, POULTRY, AND SHELLFISH

BEEF

1. BEEF BRAISING STEAK, SWISS, RAW 26

2. BEEF, BREAKFAST STEAK, RAW 26

3. BACON, BEEF, BREAKFAST, SL, FZN, C&S 26

4. BEEF, BRISKET, DECKLE OFF, BONELESS, CORNED,FULLY COOKED 27

5. BEEF, BRISKET, DECKLE OFF, BONELESS, CORNED, RAW 27

6. BEEF, BRISKET, DECKLE OFF, BONELESS, RAW 28

7. BEEF, BRISKET, DECKLE OFF, SLICED, FULLY COOKED 28

8. BEEF CHUCK, CHUCK ROLL, RAW 28

9. BEEF, CUBED STEAK, RAW (FROZEN) 29

10. BEEF CHUCK, SHOULDER CLOD, ARM ROAST, RAW 29

11. BEEF CHUCK, SHOULDER (CLOD) ROAST, RAW 29

12. BEEF, FOR STEWING DICED, FULLY COOKED 30

13. BEEF, DICED, RAW 30

14. BEEF FAJITA STRIPS, RAW 31

15. BEEF FAJITA STRIPS, SEASONED, FULLY COOKED 32

16. BEEF FLANK, FLANK STEAK, RAW 32

17. BEEF, GROUND, BULK, 90 PERCENT LEAN, RAW (FROZEN) 33

18. BEEF, GROUND, BULK, 90 PERCENT LEAN, FULLY COOKED (FROZEN) 33

19. BEEF, GROUND, PATTIES, 85 PERCENT LEAN, RAW (FROZEN) 34

20. BEEF, GROUND, PATTIES, 85 PERCENT LEAN, FULLY COOKED 34

21. BEEF LIVER, RAW 35

22. BEEF LOIN, STRIP LOIN STEAK, BONELESS, CENTER CUT, RAW 35

23. BEEF LOIN, T-BONE STEAK, RAW 36

24. BEEF LOIN, TENDERLOIN, FULL, SIDE MUSCLE OFF, DEFATTED, RAW 36

25. BEEF LOIN, TOP SIRLOIN BUTT, CENTER CUT, CAP OFF, BONELESS, RAW 36

26. BEEF LOIN, TOP SIRLOIN BUTT STEAK, CENTER CUT, BONELESS, RAW 37
4

27. BEEF FOR KABOBS, RAW 37

28. BEEF OXTAIL, DISJOINTED, 1”- 2” CUT, RAW 38

29. BEEF, POT ROAST, FULLY COOKED 38

30. BEEF, PULLED OR SHREDDED, FULLY COOKED 38

31. BEEF RIB, RIBEYE, LIP ON, FULLY COOKED 39

32. BEEF RIB, RIBEYE ROLL FOR PRIME ROAST, RAW 39

33. BEEF RIB, RIBEYE ROLL STEAK, BONELESS, RAW 39

34. BEEF ROUND, HEEL AND SHANK OFF, W/O KNUCKLE, BONELESS, RAW 40

35. BEEF ROUND, RUMP, AND SHANK PARTIALLY OFF, HANDLE ON, RAW 40

36. BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, RAW 40

37. BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, FULLY COOKED 41

38. BEEF ROUND, TOP, INSIDE, CAP OFF, RAW 41

39. BEEF, SHORT RIB, BONE IN, RAW 41

40. BEEF, TOP, INSIDE, ROUND, CAP OFF, FULLY COOKED 42

41. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, RAW 42

42. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, FULLY COOKED 43

43. BEEFSTEAK, SALISBURY, FULLY COOKED 43

44. BEEFSTEAK, WAFER SLICED (PHILLY STYLE), WHOLE MUSCLE, RAW 44

45. BEEFSTEAK, WAFER SLICED (PHILLY STYLE), BEEF, WATER, AND FOOD

STARCH PRODUCT; RAW 44

LAMB

1. LAMB RIB CHOPS, RAW 45

2. LAMB SHOULDER ROAST, RAW 45

3. LAMB, WATER, AND BINDER PRODUCT; DICED, FULLY COOKED 45

VEAL

1. VEAL, STEAK, BREADED, RAW 46

PORK

1. BACON, CANADIAN STYLE, CURED AND SMOKED, SLICED 47

2. BACON, CURED, SLICED, FULLY COOKED 48

3. BACON, CURED, SLICED, RAW 48

4. HAM, BOILED, BONELESS, CURED, FULLY COOKED 48

5. HAM, BONELESS, CURED AND SMOKED, FULLY COOKED, PIT STYLE 49

6. HAM, BONELESS, CURED AND SMOKED, FULLY COOKED 49

7. HAM, STEAK, BONELESS, CURED AND SMOKED, FULLY COOKED 49

8. HAM, DICED, CURED AND SMOKED, FULLY COOKED 50

9. HAM, JUICES, HONEY-CURED, SMOKED, PARTIALLY BONED, SPIRAL CUT 50
5

10. PORK, DICED, RAW 51

11. PORK HOCKS, SHOULDER, CURED AND SMOKED 51

12. PORK LEG, RAW 51

13. PORK LOIN CHOPS, CENTER CUT, ONE MUSCLE, BONELESS, RAW 52

14. PORK LOIN, BACK RIBS, RAW 52

15. PORK LOIN, BACK RIBS, FULLY COOKED 52

16. PORK LOIN, ROAST, BONELESS, RAW 53

17. PORK ROASTING PIG, WHOLE, WITH HEAD, RAW 53

18. PORK SHOULDER, BBQ, PULLED OR SHREDDED, FULLY COOKED 53

19. PORK SHOULDER, BUTT, BONE IN, RAW 54

20. PORK SHOULDER, BUTT, BONELESS, RAW 54

21. PORK SHOULDER BUTT STEAKS, BONELESS, RAW 55

22. PORK SPARERIBS, BREASTBONE (STERNUM) OFF, FULLY COOKED 55

23. PORK SPARERIBS, RAW 55

24. PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED 56

25. PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED IN BOIL IN BAG 56

26. PORK SPARERIBS, ST. LOUIS STYLE, RAW 57

27. PORK STEAKS, FLAKED AND FORMED, BREADED, RAW 57

28. PORK TENDERLOIN, RAW 57

CHICKEN

1. CHICKEN, 8-WAY CUT, BREADED, FULLY COOKED 59

2. CHICKEN, 8-WAY CUT, RAW 59

3. CHICKEN BREAST FILLET WITH RIB MEAT, BREADED, FULLY COOKED 60

4. CHICKEN BREAST FILLET WITH RIB MEAT, RAW 60

5. CHICKEN BREAST FILLET WITH RIB MEAT, WITH GRILL MARKS, FULLY COOKED 61

6. CHICKEN BREAST FAJITA STRIPS, FULLY COOKED 61

7. CHICKEN BREAST FAJITA STRIPS, RAW 62

8. CHICKEN BREAST NUGGETS, BREADED, FULLYCOOKED 62

9. CHICKEN BREAST CHUNKS, BREADED, FULLYCOOKED 63

10. CHICKEN BREAST TENDERS, WITH RIB MEAT, BREADED, FULLY COOKED 63

11. CHICKEN BREAST TENDERS, WITH RIB MEAT, BREADED, RAW 64

12. CHICKEN BURGER, WITH QUINOA AND VEGETABLES, FULLY COOKED 64

13. CHICKEN, DICED, LOW SODIUM, FULLY COOKED 65

14. CHICKEN, GROUND, BULK, 90 PERCENT LEAN, RAW 65

15. CHICKEN, GROUND, PATTIES, 85 PERCENT LEAN, RAW 66

16. CHICKEN PATTIES, BREADED, FULLY COOKED 66

17. CHICKEN, PULLED / SHREDDED, FULLY COOKED 67

18. CHICKEN, QUARTERED, OVEN ROASTED, FULLY COOKED 67

19. CHICKEN, QUARTERED, RAW 68

20. CHICKEN STEAKS, WAFER SLICED (PHILLY STYLE), RAW 68

21. CHICKEN TENDERLOINS, BREADED, FULLY COOKED 68

22. CHICKEN THIGH, BONELESS AND/OR SKINLESS, RAW 69

23. CHICKEN, THIGH, KABOB, RAW 69

24. CHICKEN, THIGH, KABOB, FULLY COOKED 70
6

25. CHICKEN, WHOLE, WITHOUT NECK AND GIBLETS, RAW 70

26. CHICKEN WINGS, BREADED, JOINTS 1 & 2, FULLY COOKED 71

27. CHICKEN WINGS, OVEN ROASTED, JOINTS 1 & 2, FULLY COOKED 71

28. CHICKEN WINGS, UNBREADED, JOINTS 1 & 2,FULLYCOOKED 72

29. CHICKEN WINGS, WHOLE, RAW 72

30. CHICKEN WINGS, SEPARATED JOINTS 1 & 2, RAW, UNBREADED 72

31. CORNISH HEN, HALVES, RAW 73

32. CORNISH HEN, HALVES, FROZEN 73

TURKEY

1. TURKEY BACON, SLICED, RAW 74

2. TURKEY BACON, FULLY COOKED, CHOPPED AND FORMED, SLICED, FROZEN 75 

3. TURKEY BREAST FILLET, RAW 75

4. TURKEY BREAST ROAST, SKIN ON, BONELESS, RAW 75

5. TURKEY BREAST ROAST, SKIN ON, BONELESS, FULLY COOKED 76

6. TURKEY BURGER, WITH BROWN RICE AND VEGETABLES, FULLY COOKED 76

7. TURKEY, DICED, WHITE AND DARK MEAT IN NATURAL PROPORTIONS, FULLY 

COOKED 77

8. TURKEY, GROUND, BULK, 90% LEAN, RAW 77

9. TURKEY, GROUND, PATTIES, WHITE AND DARK MEAT IN NATURAL

PROPORTIONS, 85% LEAN, RAW 78

10. TURKEY, GROUND, PATTIES, WHITE AND DARK MEAT IN NATURAL

 PROPORTIONS, 85% LEAN, FULLY COOKED 78

11. TURKEY, PULLED / SHREDDED, FULLY COOKED 79

12. TURKEY, ROAST, BONELESS, WHITE, AND DARK MEAT IN NATURAL

PROPORTIONS, RAW 79

13. TURKEY, WHOLE, SKIN ON, SEMI-BONELESS, WITHOUT NECK OR GIBLETS,

RAW 80

14. TURKEY, WHOLE, TOM, WITHOUT GIBLETS, RAW 80

15. TURKEY, WHOLE, WITHOUT GIBLETS, SMOKED, FULLY COOKED 80

16. TURKEY WINGS, WHOLE, FULLY COOKED 81

FURTHER PROCESSED PRODUCTS

1. FRANKFURTERS 82

2. FRANKFURTERS, CHICKEN AND/OR TURKEY 82

3. GYRO MEAT, SLICED 83

4. LUNCHMEAT, BEEF PASTRAMI, FOR SLICING 83

5. LUNCHMEAT, BEEF PASTRAMI, SLICED 84

6. LUNCHMEAT, BOLOGNA, FOR SLICING 84

7. LUNCHMEAT, BOLOGNA, SLICED 85

8. LUNCHMEAT, CHICKEN BREAST, SLICED 85

9. LUNCHMEAT, HAM WITH NATURAL JUICES; OR HAM, WATER ADDED; SLICED 86

10. LUNCHMEAT, ROAST BEEF, SLICED 86
7

11. LUNCHMEAT, SALAMI, FOR SLICING 86

12. LUNCHMEAT, SALAMI, SLICED 87

13. LUNCHMEAT, TURKEY BREAST, SLICED 87

14. LUNCHMEAT, TURKEY HAM, SLICED 88

15. MEATBALLS, FULLY COOKED 88

16. MEATLOAF, BEEF, FULLY COOKED 89

17. PEPPERONI, SLICED 89

18. SAUSAGE, BRATWURST, LINKS 90

19. SAUSAGE, BREAKFAST, LINKS, CHICKEN, FULLY COOKED 90

20. SAUSAGE, BREAKFAST, LINKS; PORK, PORK AND BEEF OR BEEF,

FULLY COOKED 91

21. SAUSAGE, BREAKFAST, LINKS, TURKEY, FULLY COOKED 91

22. SAUSAGE, BREAKFAST, PATTIES, BEEF, FULLY COOKED 91

23. SAUSAGE, BREAKFAST, PATTIES, PORK, FULLY COOKED 91

24. SAUSAGE, BREAKFAST, PATTIES, PORK, RAW 92

25. SAUSAGE, CHORIZO, PORK, RAW 92

26. SAUSAGE, CHICKEN, CHORIZO, HOT OR SWEET (MILD), LINKS, RAW 93

27. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, FULLY COOKED 93

28. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, RAW 93

29. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GROUND, FULLY COOKED 94

30. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GROUND, RAW 94

31. SAUSAGE, ITALIAN, CRUMBLED, FOR PIZZA, FULLY COOKED 94

32. SAUSAGE, KNOCKWURST, LINKS, FULLY COOKED 95

33. SAUSAGE, POLISH, LINKS, SMOKED, FULLY COOKED 95

34. SAUSAGE, PORK, ITALIAN, HOT OR SWEET (MILD),LINKS, FULLY COOKED 96

35. SAUSAGE, PORK, ITALIAN, HOT OR SWEET (MILD),LINKS, RAW 96

VEGETARIAN CENTER OF THE PLATE SPECIFICATIONS

1. VEGETARIAN, BEAN BURGER, FULLY COOKED, FROZEN 98

2. VEGETARIAN, CHIK’N TENDERS, FULLY COOKED 98

3. VEGETARIAN BURGER, FULLY COOKED 99

4. VEGETARIAN, MEAT ANALOG BURGER, FULLY COOKED 99

5. VEGETARIAN, MEATLESS MEATBALLS, FULLY COOKED 100

6. VEGETARIAN, SAUSAGE PATTY, FULLY COOKED 101

7. VEGETARIAN, CHILI, FULLY COOKED 101

8. VEGETARIAN, CRUMBLE/GROUND, FULLY COOKED 102

9. HUMUS, CHILLED OR FROZEN 102

FREEZE DRIED SPECIFICATIONS

1. BEEF, GROUND, FREEZE DRIED, FULLY COOKED 103

2. CHICKEN, SLICED, FREEZE DRIED, FULLY COOKED 104

3. SAUSAGE CRUMBLE, FREEZE DRIED, FULLY COOKED 105
8

SEAFOOD SPECIFICATIONS

1. CATFISH FILLETS, BREADED, RAW, OVENABLE, OR PAR FRIED 106

2. CATFISH FILLETS, RAW 107

3. CATFISH NUGGETS, BREADED, PAR FRIED 107

4. COD FILLETS, BATTERED, PAR FRIED 108

5. COD FILLETS, BREADED, RAW OR PAR FRIED 108

6. COD FILLETS, RAW 109

7. CRABMEAT, IMITATION, SURIMI, CHUNKS AND/OR FLAKES 110

8. CRAB LEGS AND CLAWS, ALASKAN KING, SPLIT/BUTTERFLIED, FULLY COOKED 110

9. FISH PORTIONS, BATTER DIPPED, PAR FRIED 111

10. FLOUNDER FILLETS, RAW 111

11. LOBSTER TAIL, COLD WATER, RAW 112

12. LOBSTER TAIL, SPINY, RAW 112

13. POLLOCK BURGER, ALASKAN, RAW 113

14. POLLOCK FILLETS, RAW 113

15. POLLOCK FILLETS, STUFFED, RAW 114

16. POLLOCK PORTIONS, BATTER DIPPED, PAR FRIED 114

17. POLLOCK PORTIONS, BREADED, PAR FRIED 115

18. POLLOCK PORTIONS, SERPENTINE CUT, RAW 115

19. SALMON FILLETS, RAW, SKIN ON 115

20. SALMON FILLETS, RAW, SKIN OFF 116

21. SALMON FILLETS, STUFFED, RAW, MARYLAND STYLE 116

22. SALMON BURGER, RAW 116

23. SALMON, PINK, CANNED 117

24. SALMON, PINK, FLEX POUCH 117

25. SCALLOPS, SEA, RAW 118

26. SHRIMP BURGERS, RAW 118

27. SHRIMP, BREADED, RAW 119

28. SHRIMP, BREADED, PAR FRIED 119

29. SHRIMP, PEELED AND DEVEINED, RAW 120

30. SHRIMP PIECES, PEELED AND DEVEINED, U-60 COUNT 121

31. SHRIMP, WHOLE, RAW, CRABMEAT STUFFED 121

32. SNOW CRAB CLUSTERS, FULLY COOKED 121

33. TILAPIA FILLETS, BONELESS AND/OR SKINLESS, RAW 122

34. TROUT, WHOLE, RAW 122

35. TROUT FILLETS, RAW 123

36. TUNA, CANNED OR IN VACUUM POUCH 123

37. OCEAN PERCH, FLT, PACIFIC, IQF, WILD, RAW 124
9

FSC 8910 DAIRY FOODS AND EGGS

DAIRY SPECIFICATIONS

MILK TYPES

1. MILK REDUCED FAT, PASTEURIZED, CHILLED (2 TO 2.9 PERCENT MILK FAT) 131

2. MILK, LOW-FAT, PASTEURIZED, CHILLED (0.5 PERCENT to 1.9 PERCENT

MILK FAT) 131

3. MILK, NON-FAT, PASTEURIZED, CHILLED (0 PERCENT to 0.5 PERCENT

MILK FAT) 132 

4. MILK, LOW-FAT, PASTEURIZED, FLAVORED, CHILLED (0.5 PERCENT to 1.9

PERCENT MILK FAT) 132

5. MILK, NON-FAT, PASTEURIZED, FLAVORED, CHILLED (0 PERCENT to 0.5

PERCENT MILK FAT) 132 

6. MILK, CULTURED BUTTERMILK, LOW-FAT, PASTEURIZED, CHILLED

(1 PERCENT MILK FAT) 133

7. MILK, CULTURED BUTTERMILK, NON-FAT, PAST, CHILLED (0 to 0.5 PERCENT

MILK FAT) 133

8. MILK, ACIDIFIED BUTTERMILK, LOW-FAT, PASTEURIZED, CHILLED (1 PERCENT 

MILK FAT) 134 

9. MILK, ACIDIFIED BUTTERMILK, NON-FAT, PAST, CHILLED (0 to 0.5 PERCENT

MILK FAT) 134

10. MILK, LOW-FAT, PASTEURIZED, 100 PERCENT LACTOSE FREE, CHILLED (0.5 

PERCENT to 1.9 PERCENT MILK FAT) 135

11. MILK, NON-FAT, PASTEURIZED, 100 PERCENT LACTOSE FREE, CHILLED

(0 PERCENT to 0.5 PERCENT MILK FAT) 135

12. MILK, LOW-FAT AND/OR NON-FAT, EVAPORATED (0 PERCENT to 1.9 PERCENT

MILK FAT) 136

13. MILK, PASTEURIZED, SWEETENED CONDENSED MILK (0 PERCENT to 0.5

PERCENT MILK FAT) 136

14. MILK, NON-FAT, DRY, INST (0.0 PERCENT to 0.5 PERCENT MILK FAT) 137

15. HALF AND HALF, PASTEURIZED, CHILLED 137

16. LIGHT CREAM, PASTEURIZED, CHILLED 138

17. LIGHT WHIPPING CREAM, PASTEURIZED, CHILLED 138

18. HEAVY WHIPPING CREAM, PASTEURIZED, CHILLED 139

ALTERNATIVE PLANT-BASED MILK SPECIFICATIONS

1. SOY, ALMOND, RICE, COCONUT, FLAVORED AND/OR UNFLAVORED, CHILLED

(0 PERCENT to 1.9 PERCENT FAT) 141
10

SOUR CREAM SPECIFICATIONS

1. SOUR CREAM, PASTEURIZED, CHILLED (18 PERCENT MILK FAT) 143

2. SOUR CREAM, WHOLE, PASTEURIZED, CHILLED (3 PERCENT to 3.5 PERCENT

MILK FAT) 143

3. SOUR CREAM, REDUCED FAT, PASTEURIZED, CHILLED (2 PERCENT to 2.9

PERCENT MILK FAT) 144

4. SOUR CREAM, LOW-FAT, PASTEURIZED, CHILLED (0.5 PERCENT to 1.9

PERCENT MILK FAT) 144

5. SOUR CREAM, NON-FAT, PASTEURIZED, CHILLED (0.0 PERCENT to 0.5

PERCENT MILK FAT) 145

YOGURT SPECIFICATIONS

1. YOGURT, WHOLE, PASTEURIZED, CHILLED (3 PERCENT to 3.5 PERCENT

MILK FAT) 148

2. YOGURT, REDUCED FAT, PASTEURIZED, CHILLED (2 PERCENT to 2.9 PERCENT

MILK FAT) 149

3. YOGURT, LOW-FAT, PASTEURIZED, CHILLED (0.5 PERCENT to 1.9 PERCENT

MILK FAT) 149

4. YOGURT, NON-FAT, PASTEURIZED, CHILLED (0.0 PERCENT to 0.5 PERCENT

MILK FAT) 150

5. YOGURT, WHOLE, PASTEURIZED, GREEK, CHL (3 PERCENT to 3.5 PERCENT

MILK FAT) 150

6. YOGURT, REDUCED FAT, PASTEURIZED, GREEK, CHL (2 PERCENT TO 2.9

PERCENT MILK FAT) 151

7. YOGURT, LOWFAT, PASTEURIZED, GREEK, CHIL (0.5 PERCENT TO 1.9

PERCENT MILK FAT) 151

8. YOGURT, NON-FAT, PASTERUIZED, GREEK, CHL (0.0 PERCENT TO 0.5

PERCENT MILK FAT) 152

COTTAGE CHEESE SPECIFICATIONS

1. COTTAGE CHEESE, PASTEURIZED, CHILLED (0.0 PERCENT to 4 PERCENT

MILK FAT) 153

CHEESE SPECIFICATIONS

1. CHEDDAR CHEESE, (MINIMUM 50% MILK FAT) 155

2. COLBY CHEESE, (MINIMUM 50% MILK FAT) 155

3. AMERICAN PROCESSED, CHEESE, (MINIMUM 50% MILK FAT) 156

4. SWISS CHEESE (EMMENTALER), (MINIMUM 43% MILK FAT) 156

5. MONTEREY (MONTEREY JACK), (MINIMUM 50% MILK FAT) 157

6. BLUE CHEESE, (50% MILK FAT) 157

7. MOZZARELLA CHEESE, (50% MILK FAT) 158

8. MUENSTER CHEESE, (50% MILK FAT) 158

9. GRATED CHEESE, (PARMESAN OR PARMESIAN / ROMANO) 158

10. CREAM CHEESE 159
11

SMOOTHIE SPECIFICATIONS

1. FRUIT AND/OR VEGETABLE SMOOTHIE, NON-DAIRY BASE 160

2. FRUIT AND/OR VEGETABLE SMOOTHIE, DAIRY BASE 160

EGG SPECIFICATIONS

1. EGGS, SHELL, PASTEURIZED, LARGE 167

2. EGGS, SHELL, PASTEURIZED, MEDIUM 167

3. EGGS, SHELL, PASTEURIZED, SMALL 168

4. EGGS, DRIED (DEHYDRATED) 168

5. EGGS, FROZEN, WHOLE OR DICED, F/C 169

6. EGGS, LIQUID (PASTEURIZED) 169

7. EGGS, WHITES, (PASTEURIZED) 169
12

FSC 8915 FRUITS, VEGETABLES (INCLUDING BEANS), AND JUICES

FRUITS, JUICES, AND VEGETABLES SPECIFICATIONS

1. APPLES, SLICED, CANNED 171

2. APPLES, CHIPPED, DICED, OR PIECES, CANNED 171

3. APPLES, RINGS, SPICED, CANNED 171

4. APPLESAUCE, SHELF STABLE (CANNED, VACUUM POUCH, OR INDIVIDUAL

CUPS) 171

5. APPLESAUCE (FLAVORED), SHELF STABLE (VACUUM POUCH OR INDIVIDUAL 

SERVING PACKAGES) 172

6. APRICOTS, DRIED 172

7. APRICOTS, HALVES, CANNED 172

8. BANANA CHIPS, DEHYDRATED 172

9. BANANAS, SLICED, FROZEN 173

10. BLACKBERRIES, FROZEN 173

11. BLUEBERRIES, WILD OR CULTIVATED, CANNED 173

12. BLUEBERRIES, WILD OR CULTIVATED, FROZEN 173

13. BOYSENBERRIES, FROZEN 174

14. CHERRIES, RED TART, PITTED, CANNED 174

15. CHERRIES, RED TART, PITTED, FROZEN 174

16. CHERRIES, SWEET, CANNED 174

17. CHERRIES, SWEET, FROZEN 175

18. CHERRIES, MARASCHINO, WHOLE OR HALVES, SHELF STABLE 175

19. CRANBERRIES, DRIED 175

20. CRANBERRY SAUCE, WHOLE OR JELLIED, CANNED 175

21. DATES, WHOLE, PITTED 176

22. FRUIT COCKTAIL, CANNED 176

23. FRUIT MIX, FROZEN 176

24. FRUIT MIX, SHELF STABLE 176

25. FRUIT, EXTENDED SHELF LIFE, CHILL 177

26. MANGO, CHUNKS AND/OR CUBES, FROZEN 177

27. ORANGES, MANDARIN, WHOLE SEGMENTS, CANNED 177

28. PEACHES, CLINGSTONE, CANNED 178

29. PEACHES, FREESTONE, CANNED 178

30. PEACHES, CHUNKS/CUBES, FROZEN 178

31. PEARS, CANNED 178
13

32. PINEAPPLE, CANNED 179

33. PINEAPPLE, CHUNKS, FROZEN 179

34. RAISINS, SEEDLESS OR GOLDEN SEEDLESS, SHELF STABLE 180

35. RASPBERRIES, RED OR BLACK, FROZEN 180

36. STRAWBERRIES, WHOLE OR SLICED, FROZEN 180

JUICE SPECIFICATIONS

1. JUICE BLENDS, CANNED AND/OR SHELF STABLE, CHILLED OR FROZEN 181

2. JUICE, APPLE, NOT FROM CONCENTRATE, CANNED AND/OR SHELF STABLE 181

3. JUICE, APPLE, FROM CONCENTRATE, CANNED AND/OR SHELF STABLE 181

4. JUICE, APPLE, CONCENTRATED, FROZEN 182

5. JUICE, GRAPE, NOT FROM CONCENTRATE, CANNED AND/OR SHELF STABLE 182

6. JUICE, GRAPE, FROM CONCENTRATE, CANNED AND/OR SHELF STABLE 182

7. JUICE, GRAPE, CONCENTRATED, FROZEN 182

8. JUICE, GRAPEFRUIT, CANNED AND/OR SHELF STABLE OR FROZEN 183

9. JUICE, LEMON, CANNED AND/OR SHELF STABLE 183

10. JUICE, LEMON, RECONSTITUTED, SHELF STABLE 183

11. JUICE, LIME, SHELF STABLE, CHILLED OR FROZEN 183

12. JUICE, MANGO, SHELF STABLE 184

13. JUICE, ORANGE, CANNED AND/OR SHELF STABLE, CHILLED OR FROZEN 184

14. JUICE, PINEAPPLE, CANNED AND/OR SHELF STABLE 184

15. JUICE, TOMATO, CANNED AND/OR SHELF STABLE 184

16. JUICE, VEGETABLE, CANNED AND/OR SHELF STABLE 185

17. NECTAR, CANNED AND/OR SHELF STABLE OR FROZEN 185

VEGETABLE SPECIFICATIONS (INCLUDES BEANS)

1. ASPARAGUS, CUTS AND TIPS, FROZEN 189

2. BAMBOO SHOOTS, SLICED, CANNED 189

3. BEAN SPROUTS, CANNED 189

4. BEANS, BAKED, CANNED 189

5. BEANS, BAKED, WITH PORK, CANNED 190

6. BEANS, BLACK, CANNED – SEE BEANS, DRIED, CANNED 190

7. BEANS, DRIED, CANNED 190

8. BEANS, GARBANZO (CHICKPEAS), CANNED - SEE BEANS, DRIED, CANNED 190

9. BEANS, GREEN, OR WAX, CANNED 190

10. BEANS, GREEN, OR WAX, FROZEN 191

11. BEANS, KIDNEY, CANNED – SEE BEANS, DRIED, CANNED 191

12. BEANS, LIMA, CANNED 191

13. BEANS, LIMA, FROZEN 191

14. BEANS, PINK, CANNED – SEE BEANS, DRIED, CANNED 191

15. BEANS, PINTO, CANNED – SEE BEANS, DRIED, CANNED 191

16. BEANS, WAX, CANNED – SEE BEANS, GREEN, OR WAX, CANNED 191

17. BEANS, WAX, FROZEN – SEE BEANS, GREEN, OR WAX, FROZEN 191

18. BEANS, WHITE, CANNED – SEE BEANS, DRIED, CANNED 192
14

19. BEANS, WHITE, WITH PORK, CANNED – BEANS, BAKED, WITH PORK, CANNED 192

20. BEETS, CANNED 192

21. BROCCOLI, FROZEN 192

22. BRUSSELS SPROUTS, FROZEN 192

23. CARROTS, CANNED 193

24. CARROTS, FROZEN 193

25. CAULIFLOWER, FROZEN 193

26. CORN, CREAM STYLE, CANNED 193

27. CORN, WHOLE KERNEL, CANNED 194

28. CORN, WHOLE KERNEL, FROZEN 194

29. CORN, ON THE COB, FROZEN 194

30. GREENS, COLLARD, CANNED – SEE GREENS, LEAFY, CANNED 194

31. GREENS, COLLARD, FROZEN – SEE GREENS, LEAFY, FROZEN 194

32. GREENS, COLLARD, PRECOOKED, FROZEN 195

33. GREENS, LEAFY, CANNED 195

34. GREENS, LEAFY, FROZEN 195

35. GREENS, MUSTARD, FROZEN – SEE GREENS, LEAFY, FROZEN 195

36. GREENS, TURNIP, CANNED – SEE GREENS, LEAFY, CANNED 195

37. GREENS, TURNIP, PRECOOKED, FROZEN 196

38. KIMCHI, CANNED 196

39. MUSHROOMS, CANNED 196

40. OKRA, BREADED, FROZEN 196

41. OKRA, CUT, FROZEN 197

42. ONIONS, DEHYDRATED, WHITE, CHOPPED 197

43. ONION RINGS, BREADED OR BATTERED, FROZEN 197

44. ONION RINGS (CHOPPED AND/OR FORMED), BREADED OR BATTERED,

FROZEN 197

45. PEAS, BLACK-EYED, CANNED 198

46. PEAS, CANNED 198

47. PEAS, FROZEN 198

48. PEAS AND CARROTS, FROZEN 198

49. PEPPERS, MISCELLANEOUS, CANNED 199

50. PEPPERS, SWEET, FROZEN 199

51. PEPPERS, SWEET, ROASTED, FROZEN 199

52. PIMIENTOS, CANNED 199

53. POTATOES, FRENCH FRIES, FROZEN 200

54. POTATOES, WHITE, FRESH / REFRIGERATED 200

55. POTATOES, HASH BROWN, FROZEN 200

56. POTATOES, NON-STANDARDIZED, CANNED 200

57. POTATOES, NON-STANDARDIZED, FROZEN 200

58. POTATOES, SWEET, CANNED 201

59. POTATOES, WHITE, CANNED 201

60. PUMPKIN, CANNED 201

61. SAUERKRAUT, CANNED 202

62. SPINACH, CANNED 202

63. SPINACH, FROZEN – SEE GREENS, LEAFY, FROZEN 202

64. SQUASH, SUMMER, FROZEN 202

65. SQUASH, WINTER, FROZEN 203
15

66. SQUASH, WINTER, COOKED, FROZEN 203

67. SUCCOTASH, CORN, AND LIMA BEANS, FROZEN 204

68. TOMATOES, CANNED 204

69. TOMATOES, CRUSHED, CANNED 204

70. TOMATO, PASTE, CANNED 204

71. TOMATO, PUREE AND/OR PULP, CANNED 205

72. VEGETABLE BLENDS AND MIXED VEGETABLES, CANNED 205

73. VEGETABLE BLENDS, FROZEN 205

74. VEGETABLES, MIXED, FROZEN 206

75. WATER CHESTNUTS, SLICED, CANNED 206

76. ZUCCHINI, FROZEN – SEE SQUASH, SUMMER, FROZEN 206
16

FSC 8920 BAKERY AND CEREAL PRODUCTS INCLUDING PASTA AND RICE

BREAD AND CEREAL PRODUCTS INCLUDING PASTA AND RICE SPECIFICATIONS

1. BREAD, WHITE, FRESH AND/OR FROZEN 212

2. BREAD, WHEAT, FRESH AND/OR FROZEN, 100 PERCENT WHOLE 212

3. BREAD, WHEAT, MULTIGRAIN, FRESH AND/OR FROZEN 213

4. BREAD, RYE, FRESH AND/OR FROZEN 213

5. BREAD, POTATO, FRESH AND/OR FROZEN 214

6. BREAD, CIABATTA, FRESH AND/OR FROZEN 214

7. BREAD, SOURDOUGH, FRESH AND/OR FROZEN 214

8. BREAD, RAISIN, OR CINNAMON, FRESH AND/OR FROZEN 215

9. BREAD, FRENCH AND/OR ITALIAN, FRESH AND/OR FROZEN 215

10. BREAD, PUMPERNICKEL, FRESH AND/OR FROZEN 215

11. BREAD, FLATBREAD, FRESH AND/OR FROZEN, PARBAKED AND/OR BAKED 216

12. BREAD, TEXAS TOAST, FRESH AND/OR FROZEN 216

13. BREAD, SWEET, FLAVORED, FRESH AND/OR FROZEN 216

14. BREAD, MONKEY (PULL-APART), FROZEN 216

15. BAGEL, PLAIN AND/OR VARIETY, FRESH AND/OR FROZEN 217

16. BREAD, PITA, WHEAT AND/OR WHITE, FRESH AND/OR FROZEN 217

17. MUFFINS, FRESH AND/OR FROZEN 218

18. ENGLISH MUFFINS, FRESH AND/OR FROZEN, VARIETY 219

19. GRIDDLE BREADS, SHELF STABLE AND HEAT AND SERVE, FROZEN 220

20. ROLLS, BREAD, BAKED, FRESH AND/OR FROZEN 221

21. ROLLS, BREAD, UNBAKED, FRESH AND/OR FROZEN 222

22. TORTILLAS, TORTILLA CHIPS, TACO SHELLS, AND TOSTADA SHELLS, FRESH

AND/OR FROZEN, VARIETY 223 - 224

 

CEREAL SPECIFICATIONS

1. CEREALS, ROLLED OATS 224 - 225

2. CEREALS, PREPARED, READY-TO-EAT 225

3. CEREALS, WHEAT, QUICK-COOKING, AND INSTANT 226

4. GRANOLA BARS, VARIETY 227

5. HOMINY GRITS, ENRICHED AND GRITS, WHOLE CORN, VARIETY 228

PASTA SPECIFICATIONS

1. PASTA PRODUCTS 229

2. NOODLES, EGG, ENRICHED 230

RICE SPECIFICATIONS

1. WILD RICE 231
17

FSC 8940 SPECIAL DIETARY FOODS AND FOOD SPECIALTY PREPARATIONS

SPECIAL DIETARY FOODS AND FOOD SPECIALTY SPECIFICATIONS

1. PROTEIN ENTRÉE, PREPARED, WITH CHEESE 232

2. PROTEIN ENTRÉE, PREPARED, WITH SAUCE 233

3. PASTA, PREPARED, WITH SAUCE 233

4. POT PIE, PREPARED, WITH PROTEIN 234

5. VEGETARIAN, ENTRÉE, PREPARED, FROZEN 234

6. BURRITO, PREPARED, FROZEN 234

BREAKFAST SANDWICH SPECIFICATIONS

Protein content for each product shall be a minimum of 2.5 grams per ounce.

1. EGG AND CHEESE, ENGLISH MUFFIN, F/C 235

2. EGG AND CHEESE, BREAKFAST MEAT, ENGLISH MUFFIN, F/C 235

3. EGG WHITE AND CHEESE, TURK BACON/CAN. BACON/POUL SAUS, ENG

MUF, F/C 235

4. EGG AND CHEESE, BREAKFAST MEAT, CROISSANT, F/C 236

5. EGG AND CHEESE, BREAKFAST MEAT, BISCUIT, F/C 236

6. EGG AND CHEESE, BREAKFAST MEAT, BAGEL, F/C 236

MISCELLANEOUS FEATURES

1. GLOSSARY OF ACRONYMS AND TERMS 237 - 240

2. CATALOG ABBREVIATIONS 241 - 248

3. REFERENCES 249 - 254

4. PRIME VENDOR PRODUCT AUDIT RATING SYMBOLOGY 255

5. GO FOR GREEN® CODING ALGORITHM 256 - 261

6. GO FOR GREEN® CODING CALCULATOR 

7. GO FOR GREEN® CODING WORKSHEET

8. CODING SODIUM CONTENT

9. GO FOR GREEN® CODING FOR BEVERAGES
18

ARMY BUYER’S GUIDE INTRODUCTION

1. GENERAL

The mutual goals of the Army Food Service Program and the Subsistence 

Prime Vendor Program are to obtain the highest quality, most nutritious 

subsistence items affordable within our Basic Daily Food Allowance (BDFA). To 

that end, this guide has been developed to assist region and installation 

personnel in their decision processes when selecting or retaining subsistence 

items. Particular attention has been devoted to meat, poultry, and seafood 

items (Federal Supply Class (FSC) 8905) as these are high velocity, high dollar 

value items. Processed fruit, juice, and vegetables products (FSC 8915) are 

also covered in the initial version (Phase one) of this guide. Products cataloged 

under the remaining FSCs will be addressed under Phase 2 of the guide. This 

updated version of the guide added (FSC) Milk / Diary / Eggs, Breads, (FSC) 

and Meatless / Vegetarian (FSC). While not all inclusive, this document 

provides detailed guidance and specifications for items required in the recipes 

and menus of the Army Food Program.

The specifications in this Guide are driven by Joint Subsistence Advisory Board 

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

recommendations, FDA Dietary Guidelines for Americans 2020-2025 (eighth 

edition), United States Department of Agriculture, 2015) (USDA, 2005) and / or 

other government agency standards. The requirements and specifications for 

each category as stated above are included in this version of the Army Buyer’s 

Guide.

The intent of the contents of this Army Buyer’s Guide is to set a universal 

standard for products to be purchased and consumed by military service 

members under government funding. All items sourced from the Defense 

Logistics Agency – Troop Support (DLA - TS) Subsistence Prime Vendor (SPV) 

will comply with the specifications outlined, herein, to receive a government 

commitment. Products sourced outside of DLA, but from a government 

approved source, will emulate these specifications to the best of their ability. 

Requested products not currently listed in the guide will also need to 

demonstrate nutritional and quality integrity. If there is a need for an exception 

to policy the product(s) will be reviewed by the Army Center of Excellence, 

Subsistence (ACES), Quality Assurance Division (QUAD) on a case-by-case 

basis to best support the health and welfare of the Army.
19

2. GOALS

Many items within the vast spectrum of commercial products being offered do 

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

domestic availability, price, the level of quality (high or low), extreme 

perishability (short shelf life), preparation methods, holding capabilities, diner 

acceptability, or a combination of all.

The frequent purchase of exotic or extremely expensive meats, seafood, or 

dessert items for Dining Facilities is not recommended and should be strictly 

limited. Items such as alligator tail, quail, Alaskan king crab, lobster tail, 

precooked “baby back ribs” and some prepared entrées and desserts are 

considered high-cost subsistence items. 

These items are not used in the monthly computation of the BDFA. While these 

items may offer upscale changes to menus their cost will often exceed the 

constraints of the BDFA, and they are not to be considered a part of standard 

menus. 

Any use of items of this nature should be infrequent and limited to special 

meals or occasions such as Service Birthday Meals, Super Suppers, Ethnic 

Celebrations, or Holiday Meals. Many installations have indiscriminately 

selected precooked items for use in daily menus. These items are also not 

included in the BDFA computation and excessive use of pre-prepared items 

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

increase costs and reduce the training and experience available to Culinary 

Specialists/Food Service personnel. While reducing labor for contractor 

operated Dining Facilities, we see no reduction in contract price commensurate 

with the use of these items.

3. DoD MENU STANDARDS

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

hydrogenated oils as an ingredient and zero grams of trans-fat (at normally 

consumed portion sizes) when these products are available. Use trans-fat free 

(zero grams trans- fat per serving) monounsaturated and polyunsaturated oils 

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

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

free (zero grams trans- fat per serving) oil. Some examples of trans-fat free oils 

are canola, corn, olive, safflower, and vegetable oils. 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.
20

4. Go for Green® Army Menu Standards

G4G®-Army is designed to improve health, fitness, and readiness and increase 

Soldier performance through nutrition awareness and education, yielding longterm improvements on health and fitness. Efforts under G4G®-Army include 

modified application of nutritional standards to promote healthier eating; 

standardized menus, recipes, preparation methods; and standard portion sizes 

in all Dining Facilities.

5. RESPONSIBILITIES

Food Program Managers (FPMs), and Food Service Supervisors (FSS), in conjunction with 

the Army nutrition SMEs and quality assurance/control SMEs, should use this guide to 

ensure that correct product specifications are being followed. Food Service leadership shall

ensure that any item selected for evaluation for possible catalog inclusion meets the 

requirements of AR 30-22, chapter 3, paragraph 12 and chapter 5, paragraph 8, DODM 

1338.10, and this guide.

FPMs, FSS in conjunction with the Army nutrition SMEs and quality assurance/control 

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

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

Dining Facility Managers may use the guide for product identification in the receiving 

process and for training their staff.

Dining Facility Managers will remain responsible for maintaining menus within the 

established standards and the status of their respective Dining Facility accounts as stated 

in DA Pam 30-22, Appendix I.

6. PROCEDURES FOR NEW ITEMS

Installations/commands desiring to add or change catalog items should first contact their 

subsistence Prime Vendor (SPV) customer service representative. The initial effort should 

be to purchase an item carried by the vendor and providing the benefit of the Defense 

Logistics Agency - Troop Support (DLA Troop Support) maintained Manufacturers Pricing 

Agreement (MPA) and National Allowance Pricing Agreement (NAPA), (Defense Logistics 

Agency, The Nation’s Combat Logistics support Agency, 2018). Should the Prime Vendor 

desire to offer private (house) label products, the item must equal or exceed the desired 

item in quality, nutritional parameters, price, and have customer approval.

Food Service Management Boards (FSMB) should follow procedures for new products 

contained in DA Pam 30-22, paragraph 3-13. Care must also be taken to ensure 

compliance with the menu standards contained in DA Pam 30-22, paragraph 3-76 when 

selecting items for use. Deviations from the IMT and DA G4 CONOPs menu require HQ 

approval. Deviations from the CONUS/OCONUS menu must be approved by the Food 

Program Manager. A source verified listing for DA G4 CONOPs menu locations will be 

followed by the servicing SPV in addition to the Army Buyer’s Guide.
21

7. SELECTION AND RETENTION OF ITEMS

General guidance and requirements for the selection or retention of subsistence items is 

provided in the introduction information for each Federal Supply Class

8. PRODUCT CONSIDERATIONS

Value and/or Plate Cost - The commercial food industry continues to develop and offer 

value added products for institutional use. These are often touted as labor saving and 

include processing and partial or complete cooking by the producer. While many are highly 

acceptable and may fill a specific need (precooked bacon, breakfast sausage, spareribs, 

meatballs), they may also carry an increased cost burden for Dining Facility accounts. 

FPMs must determine “plate cost” or “what does it cost to feed one portion” when 

considering any item for catalog listings. A cost to benefitanalysis must be conducted (for 

any considered item) to identify the cost impact the item will have on Dining Facility 

accounts. This process should be followed in all purchasing decisions. Product yields must 

be the prime factor in the analysis. Proper cost analysis on products must be based on 

the portion cost and portions yielded and not the per pound price. To properly 

evaluate competing items, you must compare individual serving costs and then decide if 

any additional cost is justified and if your facilities can absorb the cost within authorized

allowances.

General or unlimited use of precooked items without detailed cost analysis is not 

recommended and should be strictly limited by FPMs. FPMs, Senior Culinary Management 

NCOs should carefully review convenience of prepared products for their intended use, 

frequency, cost, and possible impact on contract operations. Precooked items (generally) 

should be considered for specialty items, to ease short staffing in facilities, when there is 

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

affordable pricing.

Conversely - Precooked items often may have absorbed preparation and cooking losses in 

their cost. The portion yields of these items may overcome the initial cost. Products such as 

precooked bacon and breakfast sausage are extreme examples. For example, one pound 

of precooked bacon normally yields roughly the same number of servings as three pounds 

of raw bacon. Precooked breakfast sausage may in fact have a lower portion cost than raw. 

The sheer time saving convenience of pre-made meat balls may justify a price that is higher 

than the raw ingredients for this item.

Price - FPMs should also investigate the price stability of the product. Is it an item that 

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

numerous increases in the following months? Can the vendor offer price stabilization for 

extended periods such as six or nine months or one year with no increase?
22

Preparation, Performance, Shelf-Life - FPMs, Senior Culinary Management personnel 

should closely review the handling, cooking, and holding characteristics of any item 

considered. Vendors of marinated, solution added, tenderized, precooked items (and raw

items) should be required to fully describe their processes and the impact they have on how 

the product is handled. Products will be evaluated in their received state, in the preparation 

phase, and in its end state (serving state). The answers to the following questions shall be 

considered:

• What was required to prepare the item?

• Is specialized equipment or training required?

• How much shrinkage or loss will be experienced?

• How does the item hold up on the serving line or in food warmers?

• What is the stated shelf life?

• Does the product perform as advertised?

Product Replacement - Any vendor desiring that we use their product should be able to 

fully explain “why we should use their product over others”. This is especially important 

when we are asked to change an item of one brand for a like item of another brand. There 

must be some benefit that accrues to the Army Food Program to validate or support 

the switch. This may be in quality, price, storage, handling, or preparation methods. This is 

not meant as an obstacle for vendors but as an education for us. Each product change 

requires changes to our recipe and master item files and requires that we consume existing 

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

handlers. Change for the sake of change is not beneficial to our program and is not 

recommended. 

Contractual Considerations

Berry Amendment - All Prime Vendor contracts contain language stating that IAW the 

Defense Appropriations Act: 

All items supplied under the contract(s) awarded because of this solicitation must comply 

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

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

or contact the Contracting Officer. The Government may issue individual domestic nonavailability determinations (DNAD) when warranted. The Contracting Officer will forward 

notices to the Prime Vendor as the determination(s) is (are) made. The vendor shall deliver 

under this contract, food that has been grown, reprocessed, reused, or produced in the 

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

perishable foods by or for activities located outside the United States for personnel of those 

activities (per DFARS 225.7002-2(e) and 2) acquisitions of foods manufactured or 

processed in the United States, regardless of where the foods (and any component if 

applicable) were grown or produced. Section 8118 of the DoD Appropriations Act for Fiscal 

Year 2005 (Pub. L. 108-287), this exception does not apply to fish, shellfish, or seafood 

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

foods manufactured or processed in the United States (per DFARS 225.7002-2(l)). These 

foods shall be taken from the sea by U.S. flag vessels; or if not taken from the sea, shall be 
23

obtained from fishing within the United States; and any processing or manufacturing of the 

fish, shellfish, or seafood shall be performed on a U.S.-flag vessel or in the United States.

Approved Sources

Every Prime Vendor contract contains language stating that the government does not

intend to make any award for, nor will the government accept, any subsistence products 

manufactured, processed, or stored in a facility that exhibits any of the following:

• A failure to maintain acceptable levels of food safety and food defense.

• Operations under unsanitary conditions that may lead to product contamination or 

adulteration that constitutes a health hazard.

• Has not, when required, been listed in an appropriate government directory as a 

sanitary- approved establishment.

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

from listing provided in Appendix A of the Worldwide Directory of Sanitarily Approved Food 

Establishments for Armed Forces Procurement at the following website: 

https://da.amedd.army.mil/86257B8D004A4B6C/PHC

9. OMEGA 3 STATEMENT

Omega-3 and omega-6 fatty acids are the two major classes of polyunsaturated acids 

(PUFASs) found in the diet. The ratio of omega-6 to omega-3 fatty acids in the diets of the 

Americans has shifted over recent decades, likely due to greater availability of omega-6 

fatty acids in the food supply. Increases in the ratio of omega-6 to omega-3 fatty acids may 

be linked to the pathogenesis of chronic diseases, such as cardiovascular disease. As 

such, efforts to reduce the ratio of omega-6 to omega-3 fatty acids through the increased 

consumption of fish, seafood, other omega-3 natural occurring products, as well as the use 

of healthy cooking oils, is encouraged when possible.

10. VISITS OF VENDORS, MANUFACTURERS, OR BROKERS

Prime Vendors, manufacturers, brokers, or others will not visit Dining Facilities to seek 

sales without the expressed permission of the FPMs. Vendors are encouraged to visit

facilities to demonstrate and provide training or assistance with products already listed on 

the installation catalog. Subordinate commands must work through the FPM to invite 

vendors to provide this service. “Mini Food Shows” relative to only segments of the 

installation/organization and not the whole will not be conducted. Vendors arriving at Dining 

Facilities without proper approval will be reported to the FPM immediately and directed to 

his or her office.

11. PRODUCT CUTTINGS AND DEMONSTRATIONS

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

functions. These are to: evaluate new products; resolve complaints of products not meeting 

specifications or quality; and to provide training on products currently utilized at the 

installation. A product cutting or demonstration should be used in the decision process 

when selecting new items for Dining Facility use. Follow DA Pam 30-22, paragraph 3-13 

and Appendix I-6. 
24

12. FILE MAINTENANCE REQUIREMENTS

Army utilizes the Subsistence Total Ordering and Receipt Electronic System (STORES) to 

pass orders from their respective Management Information Systems or Food Service 

Management System (AFMIS) to the Prime Vendor. Some units utilize the “STORES-onthe- Web” system. The electronic catalog on all STORES systems supports customers for a 

specific geographic region. The Army Food Management Information System (AFMIS) must 

be utilized for ordering, inventory, and control of all items IAW AR 30-22, DA Pam 30-22.
25

FEDERAL SUPPLY CLASS (FSC) 8905

FISH, MEAT, POULTRY, AND SHELLFISH

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

and other poultry products; and fish and seafood products.

Many of the items cataloged under FSC 8905 have specific Approved Sources 

requirements. They must meet Berry Amendment requirements unless they have been

determined to be exempt from this requirement.

BEEF, VEAL, LAMB, PORK, CHICKEN, TURKEY, and other poultry products:

The standards established in 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

in the USDA’s Institutional Meat Purchase Specifications (IMPS) (United States Department 

of Agriculture, 2018), Institutional Meat Purchase Specifications (IMPS), will be used 

whenever possible in the selection of beef, veal, lamb, pork, chicken, turkey, and processed 

products.

All OCONUS and CONUS meats must be received FROZEN by the Prime Vendor. These 

include raw meats, fully cooked meats, and non-shelf stable meatless proteins. In CONUS, 

meats that have been further processed (lunchmeat, bacon, and vacuum-packed Pullman

style ham) may be received CHILLED depending on the location and pack size that the 

customer selected. Other exceptions require prior Service Headquarters’ approval.

Specific grade requirements are provided in each products listing. NOTE: Items that are 

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

a grade declaration on a product or case results in the product being considered 

“ungraded”.

The use of protein extenders such as Textured Vegetable Protein (TVP), Isolated Soy

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

category items only in breaded processed meats and meats that are considered low fat 

according to the USDA and FDA standards. (Federal Register, The Daily Journal of the 

United States Government, 2005).

The use of enzymatic tenderizers such as ficain, bromelain, or papain will not be considered 

in our products even if products are produced under Good Manufacturing Practices. 

Prohibiting the use of enzymatic tenderizers is necessary to meet Services’ standards for 

maintaining proper temperatures while holding the products and for keeping a high 

standard of food quality while serving the products. (Maiti, Ahlawart, Sharma, & Khanna, 

2008).
26

No added solutions or marinades are acceptable for any raw meat products unless they are 

identified under the specific item requirements. The solution must document the actual

percentage added on the Principile Display Panel. This information must be placed 

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).

SPECIAL NOTE ON MARINADES

The information below applies to all meats and all poultry products.

Allowable Solution and Allowable Added Amounts

Red Meat – Not to Exceed NTE 10 percent 

Boneless Poultry -- NTE 8 percent

Bone-in Poultry -- NTE 3 percent

Identification and Labeling

When using more than the allowable solution, the solution and/or marinade must be

identified with the actual percentage on the Principile Display Panel; this percentage must 

be listed contiguous to or directly below the item name and/or standard of identity.

The following information, from USDA-FSIS publication, “Food Standards and Labeling

Policy Book”, August 2005 edition, provides guidance on labeling requirements for products 

that have marinades and/solutions added (U.S. Food and Drug Administration, 2006).

To be labeled “marinated”, a product must use a marinade that is a mixture in which food is 

soaked, massaged, tumbled, or injected to improve taste, tenderness, or other sensory

attributes such as color or juiciness. The time allotted for a product to be in a marinade 

depends on many factors such as thickness and size of the meat and strength of the 

marinade. Marinades should be used in an amount necessary to provide the finished 

product with the desired outcome.

In accordance with USDA FSIS regulatory requirements, products not exceeding the 

allowable percentages may be labeled as “marinated” and do not need to declare the actual 

percentage of added solution. However, products exceeding the allowable percentages 

must identify the actual percent added on the Principle Display Panel; this percentage must

be listed contiguous to or directly below the item name and/or standard of identity.

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

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

negative health outcome. Prefer to have no “MSG” in any of our foods.
27

BEEF INFORMATION

Facilities primarily will use beef products processed from USDA Choice or USDA Select

grades as specified in The Meat Buyer's Guide, 2018. Utility grade (or below) products are

not authorized for military dining facilities.

Note that USDA Agricultural Marketing Service (AMS)-graded products are labeled with the 

USDA designation; for example, USDA Choice or USDA Select (USDA, 2016). Products with

labels such as US Choice or US Select are not recognized as officially graded by USDA and, 

therefore, will be considered ungraded.

Only lean bulk ground beef (with a fat content lower than 10 percent) with no fillers or 

extenders is allowed. The product’s Principile Display Panel must specifically state the fat-tolean percentage as “90 percent Lean/10 percent Fat”, “90 percent Lean”, or “10 percent Fat”.

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

Ground beef patties are required to contain a minimum of 85 percent lean meat and no more 

than 15 percent fat. The use of beef patties in place of ground beef patties is not permitted

because 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. The 

product’s Principile Display Panel must state the fat-to-lean percentage as “85 percent

Lean/15 percent Fat”, “85 percent Lean”, or “15 percent Fat”. Inferring the fat to lean 

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

The use of lean finely textured beef (LFTB – also known as “pink slime”) will not be 

considered because due to food quality standards.

Breaded products are required to have less than 30 percent breading. The use of “fritters”

(that generally have breading that is between 31 percent and 65 percent) will not be 

considered due to food quality standards (Federal Register, 2018).

 Miscellaneous

Soup should not be greater than/ equal to 800mg of sodium per 8oz. 

All services AR 40-25 equivalent manual (OPNAVINST 10110.1/MCO 10110.49, AFI 44–141) requirements for 

Carbohydrate Electrolyte drinks

Table 2-1 Amount per 8 ounces (as served)

Ingredients

Sodium 82-163mg

Potassium 18-46mg

Carbohydrate 5-10 percent (12-24 grams carbohydrate per 237ml)

Criteria for carbohydrate-electrolyte beverages

According to CFR 381.167 there should be at least 2% chicken in Soup. According to CFR 381.15, if there less than 2% 

chicken in soup, it must be called chicken flavored. All services prefer chicken soup not chicken flavored.
28

The references: Minimum percent cooked deboned poultry meat 

eCFR :: 9 CFR 381.167 -- Other poultry dishes and specialty items.

Labeling chicken soup vs chicken “flavored” soup 

https://www.ecfr.gov/current/title-9/chapter-III/subchapter-A/part-381/subpart-C/section-381.15

Ketchup: No more than 335 mg NA per 17 grams serving size and no more than 4 grams Sugar per 17 grams serving size. 

Tomato Sauce should be less than 175 mg per ounce and sugar should be no greater than 3 grams per ounce. 

All services prefer barbeque sauces lower in Na and least amount of added sugar.
29

BEEF SPECIFICATION

1. BEEF BRAISING STEAK, SWISS, RAW

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

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 6 ounces each (+/– 0.5-ounce tolerance) 

PACKAGING AND MARKING:

• Product shall be designated Individually Quick Frozen (IQF) and shall be packaged in

a manner that will protect it from deterioration during shipment and storage and will 

permit removal of individual portions without damage.

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

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

2. BEEF, BREAKFAST STEAK, RAW

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

1185D

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 3 to 5 ounces each (no added tolerance allowed) (3-8 oz

range) 

PACKAGING AND MARKING:

• Product shall be designated Individually Quick Frozen (IQF) and shall be packaged in

a manner that will protect it from deterioration during shipment and storage and will 

permit removal of individual portions without damage.

• Packaging 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 trimmed free of all fat possible.

NOTE TO FOOD SERVICE MANAGERS AND OPERATORS: This item is intended for use only

as a breakfast steak.

3. BACON, BEEF, BREAKFAST, SLICED, CURED AND SMOKED, FROZEN

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

539 GRADE REQUIREMENT: N/A

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

PACKAGING AND MARKING:

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

• Vacuum packaging is preferred.

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

• Packaging 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.

• Sodium content shall be 290 mg or less per 2-piece serving and less than 181 mg per 

ounce.
30

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

NAMI NAME AND NUMBER: Beef Brisket, Deckle off, Boneless, Corned, Fully Cooked,

NAMI 625

GRADE REQUIREMENT: Prepared from USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 5 to 10 pounds each (no added tolerance

allowed) 

PACKAGING AND MARKING:

• Each brisket shall be individually vacuum packed.

• Packaging 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 may be marinated with a maximum of 20 percent solution before cooking.

• Surface fat trim shall be a maximum of 1⁄4-inch at any one point.

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

• Sodium content shall be 321 mg or less per ounce.

• Total fat shall not exceed 3 g per ounce.

• Saturated fat shall not exceed 1 g per ounce.

• Product shall have a minimum of 5 g of protein per ounce.

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

NAMI NAME AND NUMBER: Beef Brisket, Deckle off, Boneless, Corned, NAMI 601 

GRADE REQUIREMENT: USDA Choice or USDA 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 packed.

• Packaging 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 may be marinated with a maximum of 20 percent solution.

• Surface fat trim shall be a maximum of 1⁄4-inch at any one point.

• The surface from which the deckle has been removed shall be as free of fat as possible.

• Sodium content shall be 278 mg or less per ounce.

• Total fat shall not exceed 5 g per ounce.

• Product shall have a minimum of 4 grams of protein per ounce.
31

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

NAMI NAME AND NUMBER: Beef Brisket, Deckle off, Boneless,

NAMI 120 

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: - 6 12 lbs (no added tolerance allowed) 

PACKAGING AND MARKING:

• Each brisket shall be individually vacuum packed.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

• The surface from which the deckle has been removed shall be as free of fat as

possible.

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

NAMI NAME AND NUMBER: Prepared from Beef Brisket, Deckle Off, Boneless, NAMI 120 

GRADE REQUIREMENT: Prepared from USDA Choice or USDA Select

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

allowed) 

PACKAGING AND MARKING:

• Each brisket shall be individually vacuum packed.

• Packaging 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 must be smoked and seasoned.

• Product shall have 250 mg or less of sodium per ounce (750 mg of sodium per

3-ounce serving).

• Total fat shall not exceed 7g per ounce.

• Saturated fat shall not exceed 3g per ounce.

• Product shall have a minimum of 6g of protein per ounce.

8. BEEF CHUCK, CHUCK ROLL, RAW

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

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 13 to 15 pounds each (no added tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be individually vacuum packed.

• Packaging 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 netted or tied.

• Surface fat trim shall be a maximum of 1⁄4-inch at any one point.

• Larger packaging sizes are permissible with prior Service Headquarters approval.
32
33

9. BEEF, CUBED STEAK, RAW

NAMI NAME AND NUMBER: Beef Cubed Steak, NAMI 1100 

GRADE REQUIREMENT: USDA Select

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

PACKAGING AND MARKING:

• Product shall be designated Individually Quick Frozen (IQF) and shall be packaged in

a manner that will protect it from deterioration during shipment and storage and will 

permit removal of individual portions without damage.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

10. BEEF CHUCK, SHOULDER (CLOD), ARM ROAST, RAW

SERVICES AUTHORIZED: USA

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

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

11. BEEF CHUCK, SHOULDER CLOD ROAST, RAW

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

GRADE REQUIREMENT: USDA Choice

PORTION SIZE/WEIGHT RANGE: 10 to 15 pounds each (no added tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be individually vacuum packed.

• Packaging 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.

• Each roast shall be netted or tied.
34

12. BEEF, DICED, FULLY COOKED

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

GRADE REQUIREMENT: Prepared from USDA Select

PORTION SIZE/WEIGHT RANGE: 5 to 10 pounds each (no added tolerance allowed) 

PACKAGING AND MARKING:

• Each package shall contain a minimum of 5 pounds and a maximum of 10 pounds.

• Vacuum packaging is preferred.

• Packaging 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.

• 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 1⁄4-inch at any point.

• Product shall be unseasoned.

• Sodium content shall be 150 mg or less per 1-ounce serving.

13. BEEF, DICED, RAW

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

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 5 to 10 pounds each (no added tolerance

allowed) 

PACKAGING AND MARKING:

• Each package shall contain a minimum of 5 pounds and a maximum of 10 pounds.

• Vacuum packaging is preferred.

• Packaging 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.

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

• Surface fat and seam fat shall not exceed 1⁄4 inch at any point.

• Product shall be unseasoned.
35

14. BEEF FAJITA STRIPS, RAW

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

GRADE REQUIREMENT: Minimum USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 5-to-10-pound packages (no added tolerance allowed) 

PACKAGING AND MARKING:

• Vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall meet all general and detailed specifications of the USDA’s

Institutional Meat Purchase Specifications, Fresh Beef Series 100.

• Unseasoned only.

• Product may be marinated with a maximum of 10 percent solution.

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

pieces that are approximately 1⁄2-inch (12 mm) wide, 1 inch (25 mm) thick, 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 fat and seam fat shall not exceed 1⁄4 -inch (7mm) at any point.

• No additives are permitted except standard fajita-type seasonings.

• Purchaser Specified Option (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.

• Product shall contain 100 mg or less of sodium per ounce (300 mg sodium per

3-ounce serving).

• Total fat shall not exceed 3g per ounce.

• Saturated fat shall not exceed 1g per ounce.

• Product shall have a minimum of 5.5g of protein per ounce.
36

15. BEEF FAJITA STRIPS, SEASONED, FULLY COOKED

NAMI NAME AND NUMBER: Beef Fajita Strips, NAMI 612 

GRADE REQUIREMENT: Prepared from USDA Select or Choice

PORTION SIZE/WEIGHT RANGE: 5-to-10-pound packages (no added tolerance allowed) 

PACKAGING AND MARKING:

• Vacuum packaging is preferred.

• Packaging 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 is to be processed using 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) wide, 1 inch (25 mm) thick, 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.

• Product shall contain 192 mg or less of sodium per ounce (560 mg sodium per 3-ounce 

serving)

• Total fat shall not exceed 3g per ounce.

• Saturated fat shall not exceed 1g per ounce.

• Product shall have a minimum of 5.5g of protein per ounce.

16. BEEF FLANK, FLANK STEAK, RAW

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

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 2 to 5 pounds each (no added tolerance

allowed) 

PACKAGING AND MARKING:

• Item shall be individually vacuum packed.

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

MISCELLANEOUS REQUIREMENTS:

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

Guide.

• Surface shall be free of all fat and membranous tissue possible.
37

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

NAMI NAME AND NUMBER: Ground Beef, NAMI 136 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 to 10 pound packages (no added tolerance allowed) 

PACKAGING AND MARKING:

• Each chub shall be packaged in a tube closed with clips at each end or any 

approved method that protects the product against damage and/or deterioration

during shipment and storage and prevents any leaking from soaking the shipping 

container.

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

• Principile Display Panel must declare “90 percent lean”, “10 percent fat”, or “90 percent

lean/10 percent fat”.

• Smaller packaging sizes are permissible with prior Service Headquarters approval. 

MISCELLANEOUS REQUIREMENTS:

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

Guide.

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

finished product shall be a maximum of 10 percent.

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

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

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

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 to 10 pound packages (no added tolerance allowed) 

PACKAGING AND MARKING:

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

• Principal Display Panel must declare “Prepared from 90 percent lean”, “Prepared

from 10 percent fat”, or “Prepared from 90 percent lean/10 percent fat”.

MISCELLANEOUS REQUIREMENTS:

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

Guide.

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

finished product shall be a maximum of 10 percent.

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

• Product shall contain 120 mg or less of sodium per ounce.

• Product shall have a minimum of 7 g of protein per ounce.
38

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

NAMI NAME AND NUMBER: Ground Beef Patties, NAMI 1136 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Raw should be 3.2 ounces, 4.0 ounces, or 5.5 ounces per

patty as specified by the user (+/- 0.25 ounce tolerance)

PACKAGING AND MARKING:

• Patties shall be Individually Quick Frozen (IQF) or shall be separated from each 

other to prevent them from sticking together when packaged. The user must be able

to remove solidly frozen individual patties from the case without damage.

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

• Principile Display Panel must declare “85 percent lean”, “15 percent fat”, or “85 percent

lean/15 percent fat”.

• Principile Display Panel must declare “Ground Beef Patties”.

MISCELLANEOUS REQUIREMENTS:

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

Guide

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

finished product shall not exceed 15 percent.

• The use of beef patties that may contain added fat and/or organ meat is not acceptable.

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

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

GRADE REQUIREMENT: N/A

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

tolerance)

PACKAGING AND MARKING:

• Patties shall be Individually Quick Frozen (IQF) or shall be separated from each 

other to prevent them from sticking together when packaged. The user must be able

to remove solidly frozen individual patties from the case without damage.

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

• Principle Display Panel must declare “Prepared from 85 percent lean, “Prepared

from 15 percent fat”, or “Prepared from 85 percent lean/15 percent fat”.

• Principle Display Panel must declare “Ground Beef Patties”. The use of beef patties

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

MISCELLANEOUS REQUIREMENTS:

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

Guide.

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

finished product shall be a maximum of 15 percent.

• May be flame broiled or charbroiled.

• Product shall contain 180 mg or less of sodium per ounce.

• Product shall have a minimum of 7 g of protein per ounce.
39

21. BEEF LIVER, RAW

NAMI NAME AND NUMBER: Beef Liver Skinned and Portion Cut, NAMI 1724, Style 17

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3 to 4 ounces each (no added tolerance

allowed).

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) or shall be separated to prevent 

portions sticking together when packaged. The user must be able to remove solidly

frozen individual portions from the case without damage.

• Packaging 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 have the membrane and/or skin removed as much as possible by

means of a mechanical device.

• PSO: C

22. BEEF LOIN, STRIP LOIN STEAK, BONELESS, CENTER CUT, RAW

NAMI NAME AND NUMBER: Beef Loin, Strip Loin Steak, Boneless, Center Cut, NAMI 1180A 

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 6 or 8 ounce each as specified by the user (+/- 0.5 ounce 

tolerance)

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) or shall be separated to prevent 

portions sticking together when packaged. The user must be able to remove solidly

frozen individual portions from the case without damage.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

• User may select the portion weight.

• PSO: 4 = Maximum tail length of 1 inch.
40

23. BEEF LOIN, T-BONE STEAK, RAW

NAMI NAME AND NUMBER: Beef Loin, T-Bone Steak, NAMI 1174

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 12 ounces to 14 ounces each (no added tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen and packaged to protect it from deterioration

during shipment and storage and to permit removal of individual portions without 

damage.

• Packaging 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.

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

and/or heifer classes of beef.

• Surface fat trim shall be a maximum of 1⁄4-inch at any one point.

• PSO 4 = Maximum tail length of 1 inch.

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

NAMI NAME AND NUMBER: Beef Loin, Tenderloin, Full, Side Muscle Off, Defatted, NAMI 190 

GRADE REQUIREMENT: USDA Select

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

PACKAGING AND MARKING:

• Each cut shall be packaged individually.

• Vacuum packaging is preferred.

• Packaging 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.

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

and/or heifer classes of beef.

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

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

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

allowed) PACKAGING AND MARKING:

• Each piece shall be wrapped individually.

• Vacuum packaging is preferred.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

• PSO 1 – The dorsal portion shall be detached; the two pieces shall be packaged

together in the same shipping container.
41

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

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

1184B

GRADE REQUIREMENT: USDA Choice

PORTION SIZE/WEIGHT RANGE: 8 ounces to 10 ounces each (no added tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be designated Individually Quick Frozen (IQF) and shall be packaged in

a manner that will protect it from deterioration during shipment and storage and will 

permit removal of individual portions without damage.

• Packaging 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.

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

and/or heifer classes of beef.

27. BEEF FOR KABOBS, RAW

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

GRADE REQUIREMENT: USDA Choice or USDA Select

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

allowed) 

PACKAGING AND MARKING:

• Each package shall contain a minimum of 5 pounds and a maximum of 10 pounds.

• Vacuum packaging is preferred.

• Packaging 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 and/or seam fat shall not exceed 1/8-inch at any point.

• Product shall have a minimum of 4 grams of protein per one ounce.
42

28. BEEF OXTAIL, DISJOINTED, 1-INCH CUT TO 2-INCH CUT, RAW

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

GRADE REQUIREMENT: Ungraded

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

PACKAGING AND MARKING:

• Product shall be packaged to protect it from deterioration and/or damage and to permit

removal of individual portions without damage while solidly frozen.

• Vacuum packaging is preferred.

• Packaging 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.

• USN specifies PSO D – Disjointed.

29. BEEF, POT ROAST, FULLY COOKED

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 added tolerance allowed) 

PACKAGING AND MARKING:

• Each roast shall be individually vacuum packed.

• Packaging 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 seasoned and in natural juice.

• Product shall contain 260 mg or less of sodium per ounce.

• Product shall have a minimum of 5 g of protein per ounce.

NOTE: This product is for use in contingency zones or for special feeding operations as

approved by Service Headquarters.

30. BEEF, PULLED OR SHREDDED, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 pounds to 10 pounds per container or package (no

added tolerance allowed)

PACKAGING AND MARKING:

• Product shall be packaged to protect it against damage and/or deterioration during

storage and shipping.

• Packaging 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 a high-quality commercial item.

• Product shall be seasoned without sauce.

• Product shall contain a maximum of 260 mg of sodium per ounce.

• Product shall have a minimum of 5 g of protein per ounce.
43

31. BEEF RIB, RIBEYE, LIP ON, FULLY COOKED

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

GRADE REQUIREMENT: Prepared from USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 12 pounds to 16 pounds each (no added tolerance

allowed) 

PACKAGING AND MARKING:

• Each cut shall be individually vacuum packed.

• Packaging 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.

• Product shall be cooked and sold in packaging that retains the item’s natural juices.

• Product shall be cooked to a rare cook state.

• Product shall contain a maximum of 230 mg of sodium per ounce.

• Product shall have a minimum of 5 g of protein per ounce.

32. BEEF RIB, RIBEYE ROLL FOR PRIME ROAST, RAW

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

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 8 pounds to 13 pounds each (no added tolerance

allowed) 

PACKAGING AND MARKING:

• Each cut shall be packaged individually.

• Vacuum packaging preferred.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

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

NAMI NAME AND NUMBER: Beef Rib, Rib Eye Roll Steak, Boneless, RAW, NAMI 1112 

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 6 ounces to 8 ounces each (no added tolerance allowed) 

PACKAGING AND MARKING:

• Steaks shall be Individually Quick Frozen (IQF).

• Packaging 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 a maximum of 1⁄4-inch at any one point.
44

34. BEEF ROUND, HEEL AND SHANK OFF, W/O KNUCKLE, BONELESS, RAW

NAMI NAME AND NUMBER: Beef Round, Heel and Shank off, w/o Knuckle, Boneless, Raw, 

NAMI 161B

GRADE REQUIREMENT: USDA Select or USDA Choice

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

tolerance allowed)

PACKAGING AND MARKING:

• Each piece shall be wrapped individually.

• Vacuum packaging is preferred.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

35. BEEF ROUND, RUMP AND SHANK PARTIALLY OFF, HANDLE ON, RAW

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

166B 

GRADE REQUIREMENT: USDA Select or USDA Choice

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

additional tolerance allowed)

PACKAGING AND MARKING:

• Each piece shall be wrapped individually.

• Vacuum packaging is preferred.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

• The exposed shank bone shall be trimmed to be as free of lean as possible.

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

NAMI NAME AND NUMBER: Beef Round, Sirloin Tip (Knuckle), Peeled, Raw, NAMI 167A 

GRADE REQUIREMENT: USDA Choice or USDA Select

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

allowed)

PACKAGING AND MARKING:

• Each cut shall be packaged individually.

• Vacuum packaging is preferred.

• Packaging 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 a maximum of 1⁄4-inch at any one point.
45

37. BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, FULLY COOKED

NAMI NAME AND NUMBER: Beef Round, Sirloin Tip (Knuckle), Peeled, NAMI 167A 

GRADE REQUIREMENT: USDA Choice or USDA Select

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

allowed).

PACKAGING AND MARKING:

• Each cut shall be packaged individually.

• Vacuum packaging is preferred.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

38. BEEF ROUND, TOP, INSIDE, CAP OFF, RAW

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

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 7 pounds to 16 pounds each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Each piece shall be wrapped individually.

• Vacuum packaging is preferred.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

• PSO 1 – The dorsal portion shall be detached; the two pieces shall be packaged

together in the same shipping container.

39. BEEF, SHORT RIB, BONE IN, RAW

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

GRADE REQUIREMENT: USDA Select or USDA Choice

PORTION SIZE/WEIGHT RANGE: 6 ounces to 8 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• User shall specify layer pack (separators are placed between layers) or

vacuum packed (individual or bulk).

• The user must be able to remove individual ribs from the case without damage

while the product is solidly frozen.

• Packaging 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 a maximum of 1⁄4-inch at any one point.
46

40. BEEF, TOP, INSIDE, ROUND, CAP OFF, FULLY COOKED

NAMI NAME AND NUMBER: Beef, Top, Inside, Round, Cap Off, Fully Cooked, NAMI 623A 

GRADE REQUIREMENT: USDA Choice or USDA Select

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

tolerance allowed)

PACKAGING AND MARKING:

• Each piece shall be wrapped individually.

• Vacuum packaging is preferred.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

• Product shall contain 266 mg or less of sodium per ounce.

• Product shall have a minimum of 5 g of protein per ounce.

41. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipment and storage and to permit removal of individual portions 

without damage.

• Packaging 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 a high quality commercial item.

• The user shall determine the portion weight at time of cataloging.

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

• Batter and/or breading shall be 30 percent or less 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.
47

42. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipment and storage and to permit removal of individual portions 

without damage.

• Packaging 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 a high quality commercial item.

• The user shall determine the portion weight at time of cataloging.

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

• Batter and/or breading shall be 30 percent or less of the finished product weight.

• Product shall contain 266 mg or less of sodium per ounce.

• Product shall have a minimum of 5 g of protein per ounce.

43. BEEFSTEAK, SALISBURY, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipment and storage and to permit removal of individual portions 

without damage.

• Packaging 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 a high quality commercial item.

• The user shall determine the portion weight at time of cataloging.

• Product is to be prepared from 85 percent lean ground beef and breadcrumbs or rolled 

oats.

• Product may contain vegetables (such as onions and/or tomatoes), spices, and

seasonings.

• Product shall not have gravy.

• Product shall contain 110 mg or less of sodium per ounce.

• Product shall have a minimum of 4 g of protein per ounce.
48

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

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

Wafer Sliced, NAMP 1138A

GRADE REQUIREMENT: N/A

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

0.25 ounce tolerance)

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

• Product shall meet all general and detailed specifications of the USDA’s

Institutional Meat Purchase Specifications, Fresh Beef Series 100.

• Product may be rectangular or round in shape.

• The user shall determine the portion weight at time of cataloging.

• Product may be marinated with a maximum of 10 percent solution.

45. BEEFSTEAK; WAFER SLICED FOOD AND STARCH PRODUCT (PHILLY STYLE), RAW

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

Wafer Sliced, IMPS 1138A

GRADE REQUIREMENT: N/A

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

0. 5 ounce tolerance)

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

• Product shall meet all general and detailed specifications of the USDA’s

Institutional Meat Purchase Specifications, Fresh Beef Series 100.

• Product may be rectangular or round in shape.

• The user shall determine the portion weight at time of catalog.

• To be used for Philly-style steak sandwiches.
49

LAMB SPECIFICATIONS

1. LAMB RIB CHOPS, RAW

NAMI NAME AND NUMBER: Lamb Rib Chops, NAMI 1204B

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

PORTION SIZE/WEIGHT RANGE: 4 ounces to 8 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Layer Pack (separators shall be placed between layers) orVacuum packed

(individual or bulk) as specified by the user; must be able to remove individual steaks 

from the case without damage while solidly frozen.

• Packaging 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.

• PSO 3: The tail length of the chop shall be no more than 1 inch.

• Surface fat trim shall be a maximum of 1⁄4-inch at any one point.

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

2. LAMB SHOULDER ROAST, RAW

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

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

PORTION SIZE/WEIGHT RANGE: 5 pounds to 8 pounds each 4 -5 pounds, 5 - 6 pounds, 6 -

7 pounds, or 7 - 7.5 pounds (no additional tolerance allowed)

PACKAGING AND MARKING:

• Must be able to remove individual roasts from case.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

3. LAMB, WATER, AND BINDER PRODUCT; DICED, FULLY COOKED

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: Prepared from USDA Choice

PORTION SIZE/WEIGHT RANGE: 8/5-pound packages (no additional tolerance allowed) 

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

• Item must be certified Halal.

• Item must be seasoned.

NOTE: Use of this item if restricted to contingency zones only.
50

VEAL SPECIFICATIONS

1. VEAL, STEAK, BREADED, RAW, OVENABLE

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 ounces to 6 ounces each (no added tolerance allowed) 

PACKAGING AND MARKING:

• Layer Pack (separators shall be placed between layers) orVacuum Packaging

(individual or bulk) as specified by the user; must be able to remove individual 

steaks from case.

• Packaging 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

percent of the end product weight. Fritters are not authorized.

• Product must be flaked and formed. Chopped and formed products are not allowed.
51

PORK INFORMATION

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

(North American Meat Institute 8th Edition, 2014).

The maximum allowable amount of sodium in bacon is 290 mg per serving.

Ham – IAW 9 CFR 319.104 (U.S. Government Publishing Office, 2011), Definitions and 

Standards of Identity or Composition, lists the following four standards for the Minimum Meat 

Protein Fat Free (PFF) percentage for use when identifying and labeling cooked ham loin:

• Ham >20.5 percent

• Ham with Natural Juices >18.5 percent

• Ham, Water Added >17.0 percent

• Ham and Water Product <17.0 percent

PORK SPECIFICATIONS

1. BACON, CANADIAN STYLE, CURED AND SMOKED, SLICED

NAMI NAME AND NUMBER: Canadian Style Bacon, Cured and Smoked, Sliced, NAMP 550A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 15 slices to17 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 containers, or bulk containers.

• Vacuum packaging is preferred. Packaging 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.

• Item shall be in natural juices.

• Sodium shall be no more than 350 mg per ounce.
52

2. BACON, CURED, SLICED, FULLY COOKED

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: 2/150 count package 

PACKAGING AND MARKING:

• Product shall be packed as shingles or laid out.

• Vacuum packaging is preferred.

• Packaging 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 contain a maximum of 290 mg of sodium per ounce raw serving/15-17grams 

cooked (serving size is typically 2 slices).

3. BACON, CURED, SLICED, RAW

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

NAMI539 GRADE REQUIREMENT: N/A

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

PACKAGING AND MARKING:

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

• Vacuum packaging is preferred.

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

• Packaging 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.

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

serving/15-17grams cooked (serving size is typically 2 slices).

4. HAM, BOILED, BONELESS, CURED, FULLY COOKED

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

GRADE REQUIREMENT: N/A

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

allowed) 

PACKAGING AND MARKING:

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

• Packaging 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 a 4-inch by 6-inch rectangular shape (Pullman shaped).

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

and water products is not allowed.

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

• Product shall contain a maximum of 230 mg of sodium per ounce.

• Product shall have a minimum of 4 g of protein per ounce.
53

5. HAM, BONELESS, SMOKED, FULLY COOKED, PIT STYLE

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

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 14pounds to 18 pounds each (no additional tolerance allowed).

PACKAGING AND MARKING:

• Item shall be individually vacuum packed.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall meet all general and detailed specifications of the NAMI MeatBuyers Guide.

• Only ham with natural juices is authorized. The use of ham, water added products or

ham and water products are not authorized.

• Product shall contain a maximum of 330 mg of sodium per ounce.

• Product shall have a minimum of 5 g of protein per ounce.

6. HAM, BONELESS, CURED AND SMOKED, FULLY COOKED

NAMI NAME AND NUMBER: Ham, Boneless, Cured and Smoked, Fully Cooked, NAMI 505 

GRADE REQUIREMENT: N/A

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

allowed).

PACKAGING AND MARKING:

• Each ham shall be wrapped individually.

• Vacuum packaging is preferred.

• Packaging 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.

• Fat thickness should not exceed 1⁄4 inch.

• Only ham with natural juices is authorized. The use of ham, water added products or

ham and water products will not be considered.

• Product shall contain a maximum of 330 mg of sodium per ounce.

• Product shall have a minimum of 5 g of protein per ounce.

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

SERVICES AUTHORIZED: USA

NAMI NAME AND NUMBER: Ham Steaks, Boneless (Cured and 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 steak 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 is 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 ounce.

• Protein shall be a minimum of 4 grams protein per ounce.
54

8. HAM, DICED, CURED AND SMOKED, FULLY COOKED

NAMI P 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.

• Packaging 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.

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

and water products will not be considered.

• Product shall contain a maximum of 360 mg of sodium per ounce.

• Product shall have a minimum of 5 g of protein per ounce.

9. HAM, JUICES, HONEY-CURED, SMOKED, PARTIALLY BONED, SPIRAL CUT

NAMI NAME AND NUMBER: Ham, Honey-Cured (Smoked), Partially Boned, Spiral Cut,

NAMI 510

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 10 pounds – 12 pounds, 12 pounds – 14 pounds, or 14 -20 

pounds (no additional tolerance allowed)

PACKAGING AND MARKING:

• Product shall be vacuum packed to protect against damage and/or deterioration

during storage and shipping.

• Packaging 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 thickness of 1/8 inch.

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

and water products will not be considered.

• Product shall contain a maximum of 430 mg of sodium per ounce.

• Product shall have a minimum of 6 g of protein per ounce.

NOTE: This item is for holiday use only.
55

10. PORK, DICED, RAW

NAMI NAME AND NUMBER: Pork for Stewing, NAMI Item 435A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: N/A 

PACKAGING AND MARKING:

• Product shall be vacuum packed to protect against damage and/or deterioration

during storage and shipping.

• Each package shall contain a minimum of 5 pounds and a maximum of 10 pounds.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall meet all general and detailed specifications of the USDA’s

Institutional Meat Purchase Specifications.

• The meat shall be either hand cut or mechanically cut. Grinding is not permitted.

11. PORK HOCKS, SHOULDER, CURED AND SMOKED

NAMI NAME AND NUMBER: Pork Hocks, Shoulder, Cured and Smoked, NAMI 561 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 – 1 pound or 1 pound to 1.5 pounds each (no

additional tolerance allowed)

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

storage and shipping.

• Packaging 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.

12. PORK LEG, RAW

NAMI NAME AND NUMBER: Pork Leg, Outside, Flat Cut, NAMP 402E and/or Pork Leg,

Inside, NAMI 402F

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 pounds to 6 pounds or 6 pounds to 10 pounds each (no 

additional tolerance allowed)

PACKAGING AND MARKING:

• Each roast shall be packaged individually.

• Vacuum packaging is preferred.

• One or both cuts shall be packed in the same box, and the containers shall

be marked accordingly.

• To produce roasts of uniform thickness with the Pork inside Leg, two inside legs

shall be reversed, the boned surfaces shall be placed together, and then the 

item shall be netted.

• Packaging 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 a maximum of 1⁄4-inch at any one point.
56

13. PORK LOIN CHOPS, CENTER CUT, ONE MUSCLE, BONELESS, RAW

NAMI NAME AND NUMBER: Pork Loin Chops, Center Cut, One Muscle, Boneless, NAMI

1412E, PSO 1 or with PSO 4 without tail

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 ounces 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.

• The user must be able to remove solidly frozen individual chops from the case without

damage.

• Packaging 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 a maximum of 1/8 inch at any one point.

• This item may contain no more than 10 percent added solution.

14. PORK LOIN, BACK RIBS, RAW

NAMI NAME AND NUMBER: Pork Loin, Back Ribs, Raw, NAMI 422

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2.25 lbs. -up

PACKAGING AND MARKING:

• Product shall be packaged to prevent damage/deterioration during shipment and 

storage, vacuum packaging is preferred.

• Packaging 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.

15. PORK LOIN, BACK RIBS, FULLY COOKED

NAMI NAME AND NUMBER: Pork Loin, Back Ribs, IAW, prepared from NAMI 422

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.76 lbs. – 2.25 lbs.

PACKAGING AND MARKING:

• Product shall be packaged to prevent damage/deterioration during shipment and 

storage, vacuum packaging is preferred.

• Packaging 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.
57

16. PORK LOIN, ROAST, BONELESS, RAW

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 pounds to 15 pounds each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Each roast shall be individually vacuum packed.

• Packaging 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 meet PSO 3 – 0.0 inch x 0.0 inch belly strap removed.

• This item may contain no more than 10 percent added solution.

17. PORK ROASTING PIG, WHOLE, WITH HEAD, RAW

NAMI NAME AND NUMBER: Pork Roasting Pig, Raw, NAMI 400A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 30 pounds to 50 pounds or 50 pounds to 70 pounds each

(no additional tolerance allowed)

PACKAGING AND MARKING:

• Product shall be packaged to prevent damage during shipping and/or storage.

• Vacuum packaging is preferred.

• Packaging 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.

• The internal fat and the membranous portion of the diaphragm must be removed.

18. PORK SHOULDER, BBQ, PULLED OR SHREDDED, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 pounds to 10 pounds per package or

container 

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

storage and shipping.

• Packaging 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.

• Product shall contain a maximum of 191 mg of sodium per ounce.

• Product shall have a minimum of 3.5 g of protein per ounce.
58

19. PORK SHOULDER, BUTT, BONE IN, RAW

NAMI NAME AND NUMBER: Pork Shoulder, Butt, Bone In, NAMI 406 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 6 pounds to 8 pounds or 8 pounds to 11 pounds each (no 

additional tolerance allowed)

PACKAGING AND MARKING:

• Each roast shall be individually vacuum packed.

• Packaging 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 a maximum of 1⁄4-inch at any one point.

• This item may contain no more than 10 percent added solution.

20. PORK SHOULDER, BUTT, BONELESS, RAW

NAMI NAME AND NUMBER: Pork Shoulder, Butt, Boneless, NAMI 406A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 pounds to 7 pounds or 7 pounds to 10 pounds each (no 

additional tolerance allowed)

PACKAGING AND MARKING:

• Each roast shall be individually vacuum packed.

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

MISCELLANEOUS REQUIREMENTS:

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

Guide.

• Surface fat trim shall be a maximum of 1⁄4-inch at any one point.

• Product shall be netted or tied.

• This item may contain no more than 10 percent added solution.
59

21. PORK SHOULDER BUTT STEAKS, BONELESS, RAW

NAMI NAME AND NUMBER: Pork Shoulder Butt Steaks, Boneless, NAMI 1407 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 8 ounces each (no additional

tolerance allowed.

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

• Packaging 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 specifications of the NAMI Meat Buyers

Guide.

• Product is cut from NAMP 407.

• This item may not contain more than 10 percent added solution.

22. PORK SPARERIBS, BREASTBONE (STERNUM) OFF, FULLY COOKED

NAMI NAME AND NUMBER: Prepared from Pork Spareribs, Breastbone (Sternum) Off,

NAMP 416C

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3 pounds to 5 pounds 

PACKAGING AND MARKING:

• Product shall be packaged to prevent damage and/or deterioration during shipping and

storage.

• Vacuum packaging is preferred.

• Packaging 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 contain a maximum of 120 mg of sodium per ounce.

• Product shall have a minimum of 4 g of protein per ounce.

23. PORK SPARERIBS, RAW

NAMI NAME AND NUMBER: Pork Spareribs, Breastbone (Sternum) Off, Raw, NAMI 416C 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 pounds to 4 pounds, 4 pounds to 6 pounds with a (2

pound variance)

PACKAGING AND MARKING:

• Product shall be packaged to prevent damage and/or deterioration during shipping and

storage

• Vacuum packaging is preferred.

• Packaging 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.
60

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

NAMI NAME AND NUMBER: Pork Spareribs, Louis Style, Fully Cooked, NAMI

559A GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 pounds to 3 pounds each (no additional tolerance

allowed) PACKAGING AND MARKING:

• Product shall be layer packed or vacuum packed to prevent damage and/or

deterioration during shipping and storage.

• Vacuum packaging is preferred.

• Packaging 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 must have the diaphragm removed.

• Product shall contain a maximum of 100 mg of sodium per ounce.

• Product shall have a minimum of 4 g of protein per ounce.

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

NAMI NAME AND NUMBER: Pork Spareribs, Fully Cooked, St. Louis Style, NAMI 559A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 pounds to 3 pounds each 

PACKAGING AND MARKING:

• Product shall be layer pack or vacuum packed to prevent damage and/or

deterioration during shipping and storage.

• Vacuum packaging is preferred.

• Packaging 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 must have the diaphragm removed.

• Product shall be seasoned.

• Product shall contain a maximum of 100 mg of sodium per ounce.

• Product shall have a minimum of 4 g of protein per ounce.
61

26. PORK SPARERIBS, ST. LOUIS STYLE, RAW

NAMI NAME AND NUMBER: Pork Spareribs, St. Louis Style, Raw, NAMI 416A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 pounds to 3 pounds or 3 pounds to 4 pounds

each (no additional tolerance) 

PACKAGING AND MARKING:

• Product shall be layer pack or vacuum packed to prevent damage and/or

deterioration during shipping and storage.

• Vacuum packaging is preferred.

• Packaging 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.

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

NAMI NAME AND NUMBER: Prepared from Pork Steaks, Flaked, and Formed, Frozen,

NAMP 1438

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 5 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed using Good Manufacturing Practices and be a

high-quality commercial item.

• Batter and/or breading shall be a maximum of 30 percent by weight.

• Product must be flaked and formed; chopped and formed product is not authorized.

28. PORK TENDERLOIN, RAW

NAMI NAME AND NUMBER: Pork Tenderloin, Raw, NAMI 415 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 pounds or under each (no additional tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to prevent damage during shipping and/or storage.

• Vacuum packaging is preferred.

• Packaging 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.

• The tenderloin shall be as free from fat as possible.

• This item may contain no more than 8 percent added solution.
62

POULTRY INFORMATION

All poultry item specifications in this guide contain specific grade requirements. Products 

that state Grade A in the catalog listing requirement must be graded officially by the USDA.

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 allowed. Additionally, the product’s Principle Display Panel must declare the fat to lean 

percentage via language such as “90 percent Lean /10 percent Fat”, “90 percent Lean”, or “10

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

Ground turkey patties shall contain a minimum of 85 percent lean meat and no more than 15

percent fat. Additionally, the product’s Principle Display Panel must declare the fat to lean 

percentage via language such as “85 percent Lean/15 percent Fat”, “85 percent Lean”, or “15

percent Fat”. Inferring the fat to lean percentage via language such as “85/15” is unacceptable.

Breaded products must be a maximum of 30 percent breading. The use of “fritters” will not 

be considered. (fritters generally have breading that is between 31 percent and 65 percent).

Chicken Nuggets - The excerpt below -- from the USDA-FSIS’ publication “Food Standards

and Labeling Policy Book”, August 2005 edition – provides labeling requirements for three 

distinct categories of nuggets. Nuggets are irregularly shaped, generally bite-sized, meat

and/or poultry products that generally are breaded and deep fat fried and intended to be 

used as finger foods. There are several different types of nuggets with the following 

labeling:

• Products made from a solid piece of meat or poultry may use the term “Nugget” as

part of the product name without further qualification such as “Chicken Nugget” or 

“Beef Nugget”.

• 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. For example, “Chicken Nugget, Chopped 

and Formed” or “Beef Nugget, Chopped and Formed”.

• Products made from chopped meat or poultry that contain binders, extenders and/or

water may use the term “Nugget” as a fanciful name provided a descriptive name 

immediately follows “Species” or “Kind” or nugget. For example, “Breaded NuggetShaped Chicken Patties”.

• The products described above that are breaded shall be labeled “breaded” and shall

be limited to 30 percent breading.

NOTE: IAW this guide, Army HQs state that “Product shall be either whole muscle, chopped

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

are nugget shaped are prohibited”. Preference is for products that can be cooked in an oven.
63

CHICKEN SPECIFICATIONS

1. CHICKEN, 8-WAY CUT, BREADED, FULLY COOKED

NAMI NAME AND NUMBER: Prepared from Chicken, 8-Piece Cut Broiler-WOG, NAMP P1005 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Processed from chickens weighing 3 pounds to 6 pounds

each without necks and giblets.

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

• Packaging 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 shall be processed from the broiler or fryer class of chickens. Tail shall be

removed.

• Product shall contain a maximum of 170 mg of sodium per ounce.

• Product shall have a minimum of 5.5 g of protein per ounce.

2. CHICKEN, 8-WAY CUT, RAW

NAMI NAME AND NUMBER: Chicken, 8-Piece Cut Broiler-WOG, NAMI P1005 

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: Processed from chicken weighing 3 pounds to 6 pounds

each without necks and giblets.

PACKAGING AND MARKING:

• Product shall be packaged to protect it from deterioration and/or damage during

shipping and storage.

• Users will specify at time of cataloguing if bulk packaging is permitted.

• Packaging 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 shall be processed from the broiler or fryer class of chickens.

• The tail shall be removed.

• Individually Quick Frozen (IQF) processing is preferred.
64

3. CHICKEN BREAST FILLET WITH RIB MEAT, BREADED, FULLY COOKED

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 5 ounces each (no tolerances allowed). 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

• Packaging 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 have a natural fillet shape.

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

• Batter and/or breading shall not be more than 30 percent of the finished product by 

weight.

• Product shall contain a maximum of 127 mg of sodium per ounce.

• Product shall have a minimum of 3.75 g of protein per ounce.

4. CHICKEN BREAST FILLET WITH RIB MEAT, RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 5 ounces each (+/- 0.5-ounce tolerance) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed from the broiler or fryer class of chickens.

• Product shall be boneless and skinless.

• Product shall be processed from chicken that weigh between 3 pounds and 6 pounds

chicken.

• Breast fillet must be cut from the membrane side (shiny top) of the breast.

• The use of pressed products is not authorized.
65

5. CHICKEN BREAST FILLET WITH RIB MEAT, WITH GRILL MARKS, FULLY 

COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2.5 ounces to 3.5 ounces or 3.5 ounces to 4.5 ounces

each as specified by the user (no additional tolerance allowed).

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration and/or

damage and will permit removal of solidly frozen individual pieces without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed from the broiler or fryer class of chickens.

• Product shall be boneless and skinless.

• Individually Quick Frozen (IQF) processing is preferred.

• Product shall contain a maximum of 135 mg of sodium per ounce.

• Product shall have a minimum of 6 g of protein per ounce.

6. CHICKEN BREAST FAJITA STRIPS, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

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

allowed). 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration and/or

damage and will permit removal of solidly frozen individual pieces without damage.

• Vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

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

pieces that are a max 1⁄2-inch (12 mm) in width and a max 1⁄2-inch (12 mm) thick. 

Minimum of 3-inch length.

• Individually Quick Frozen (IQF) processing is preferred.

• Product shall contain a maximum of 165 mg of sodium per ounce.

• Product shall have a minimum of 6 g of protein per ounce.
66

7. CHICKEN BREAST FAJITA STRIPS, RAW 

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

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

allowed). 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration and/or

damage and will permit removal of solidly frozen individual pieces without damage.

• Vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• Product may be marinated with a maximum of 8 percent solution.

• 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 a max 1⁄2-inch (12 mm) in width and a max 1/2 -inch (12 mm) thick.

Minimum of 3” length.

• Individually Quick Frozen (IQF) processing is preferred.

8. CHICKEN BREAST NUGGETS, BREADED, FULLYCOOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 ounce to 1.0 ounce each (no additional tolerance

allowed). 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

• Packaging 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 whole muscle, chopped and formed; or it shall be whole muscle,

chunked and formed.

• Nugget-shaped chicken patties or chicken patties that are nugget shaped are not

authorized.

• Batter and/or breading shall not be more than 30 percent of the finished product by 

weight.

• The addition of binders, extenders, or water is not authorized.

• Product shall contain a maximum of 167 mg of sodium per ounce.

• Product shall have a minimum of 5 g of protein per ounce.
67

9. CHICKEN BREAST CHUNKS, BREADED, FULLYCOOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 ounce to 1.0 ounce each (no additional tolerance

allowed). 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

• Packaging 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 whole muscle, chopped and formed; or it shall be whole muscle,

chunked and formed.

• Nugget-shaped chicken patties or chicken patties that are nugget shaped are not

authorized.

• Batter and/or breading shall not be more than 30 percent of the finished product by

weight.

• The addition of binders, extenders, or water is not authorized

• Product shall contain a maximum of 150 mg of sodium per ounce.

• Product shall have a minimum of 5 g of protein per ounce.

10. CHICKEN BREAST TENDERS, WITH RIB MEAT, BREADED, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.0 ounce to 2.5 ounce each in a 10-pound case (no

additional tolerance allowed).

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed from the broiler and/or fryer class of chickens.

• Product shall be whole muscle chicken breast strips.

• Chopped and formed products are not authorized.

• Product breading shall not be more than 30 percent of product by weight.

• Various flavors are permitted.
68

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

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.0 ounce to 2.5 ounce each in a 10-pound case (no

additional tolerance allowed).

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed from the broiler and/or fryer class of chickens.

• Product shall be whole muscle chicken breast strips.

• Chopped and formed products are not authorized.

• Product breading shall not be more than 30 percent of product by weight.

• Various flavor profiles are permissible.

• Product may be marinated with a maximum of 12 percent solution.

12. CHICKEN BURGER, WITH QUINOA AND VEGETABLES, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces each (+/- 1/4 ounce tolerance) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• Item shall contain a minimum of 45 percent protein from meat and a maximum of 15

percent fat.

• Additional ingredients such as beans, vegetables, whole grains, and appropriate

spices are permitted.

• Product shall contain a maximum of 60 mg of sodium per ounce.

• Product shall have a minimum of 6 g of protein per ounce.
69

13. CHICKEN, DICED, LOW SODIUM, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

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

allowed). 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration and/or

damage and will permit removal of solidly frozen individual pieces without damage.

• Vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices and

shall be a high-quality commercial item.

• Product shall be diced in 1⁄2 to 1⁄2 inch pieces; fines shall not exceed 10 percent.

• Individually Quick Frozen (IQF) processing is preferred.

• Permitted varieties include the following:

o White Meat (100 percent)

o Natural Proportion (White meat = 50 percent to 65 percent; Dark meat = 35

percent to 50 percent)

o Mostly White Meat (White meat is a minimum of 66 percent; Dark meat is a

maximum of 34 percent)

• Product shall contain a maximum of 160 mg of sodium per ounce.

• Product shall have a minimum of 6 g of protein per ounce.

14. CHICKEN, GROUND, BULK, 90 PERCENT LEAN, RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

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

allowed). 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration and/or

damage and will permit removal of solidly frozen individual birds without damage.

• Vacuum packaging is preferred.

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

• Principle Display Panel must state 90 percent lean, 10 percent fat, or 90 percent

lean/10 percent fat.

MISCELLANEOUS REQUIREMENTS:

• Product shall meet all general and detailed specifications of the NAMP Poultry Buyers

Guide.

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

finished product shall not exceed 10 percent.
70

15. CHICKEN, GROUND, PATTIES, 85 PERCENT LEAN, RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces each (+/- 0.25 ounce tolerance) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from 

deterioration during shipping and storage and to permit removal of solidly frozen

individual portions without damage.

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

• Principle Display Panel must state 85 percent lean, 15 percent fat, or 85 percent lean/15

percent fat.

MISCELLANEOUS REQUIREMENTS:

• Product shall meet all general and detailed specifications of the NAMP Poultry Buyers

Guide.

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

finished product shall not exceed 15 percent.

16. CHICKEN PATTIES, BREADED, FULLY COOKED, PARFRIED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2.5 ounces to 3.5 ounces or 4.5 ounces to 5.5 ounces

each (no additional tolerance allowed).

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• Product shape may be round or oval.

• Batter/breading shall not be more than 30 percent of the finished product by weight.

• Product shall contain a maximum of 195 mg of sodium per ounce.

• Product shall have a minimum of 3 g of protein per ounce.
71

17. CHICKEN, PULLED/SHREDDED, F/C

SERVICES AUTHORIZED: USA

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 100mg or less per oz. 

• Protein shall be a minimum of 5.5 grams protein of per ounce.

18. CHICKEN, QUARTERED, OVEN ROASTED, FULLY COOKED

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 pounds to 5 pounds

each without necks and giblets.

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration and/or

damage and will permit removal of solidly frozen individual pieces without damage.

• Packaging 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 shall be processed from the broiler and/or fryer class of chickens.

• Product shall be cut into four equal parts.

• Individually Quick Frozen (IQF) processing is preferred.

• Product shall contain a maximum of 140 mg of sodium per ounce.

• Product shall have a minimum of 5.5 g of protein per ounce.
72

19. CHICKEN, QUARTERED, RAW

NAMI NAME AND NUMBER: Broiler Quarters, NAMI P1009 

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 3 pounds to 5 pounds

each without necks and giblets.

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration and/or

damage and will permit removal of solidly frozen individual pieces without damage.

• Packaging 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 shall be processed from the broiler and/or fryer class of chickens.

• Product shall be cut into four equal parts.

• Individually Quick Frozen (IQF) processing is preferred.

20. CHICKEN STEAKS, WAFER SLICED (PHILLY STYLE), RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 ounces to 4 ounces each (no additional tolerance allowed).

PACKAGING AND MARKING:

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

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

MISCELLANEOUS REQUIREMENTS:

• Rectangular or round product is permitted.

• Users shall determine portion weight at time of cataloguing.

• To be used for Philly steak sandwiches.

• Product may be marinated with a maximum of 22 percent solution.

21. CHICKEN TENDERLOINS, BREADED, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.5 ounce to 3 ounces each packed in a 5-pound or 10-

pound package (no additional tolerance allowed).

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices and

shall be a high-quality commercial item.

• Batter/breading shall not be more than 30 percent of the finished product by weight.

• Product shall be able to be prepared in an oven.

• Product shall contain a maximum of 145 mg of sodium per ounce.

• Product shall have a minimum of 4 g of protein per ounce.
73

22. CHICKEN THIGH, BONELESS / SKINLESS, RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 4.5 ounces to 5.5 ounces each (no additional tolerance

allowed). 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration and/or

damage and will permit removal of solidly frozen individual pieces without damage.

• Packaging 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 shall be processed from the broiler and/or fryer class of chickens.

• Individually Quick Frozen (IQF) processing is preferred in a 5-pound to 10-pound container.

23. IQ CHICKEN, THIGH, KABOB, RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 ounces to 4.0 ounces each (no additional tolerance

allowed). 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from 

deterioration during shipping and storage and to permit removal of solidly frozen

individual portions without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices and

shall be a high-quality commercial item.

• Product shall be on wooden skewers.

• Minimum of 4 grams of protein per one ounce.
74

24. CHICKEN, THIGH, KABOB, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 ounces to 4.0 ounces each (no additional tolerance

allowed). 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from 

deterioration during shipping and storage and to permit removal of solidly frozen

individual portions without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices and

shall be a high-quality commercial item.

• Product shall be on wooden skewers.

• Product shall contain a maximum of 150 mg of sodium per ounce.

• Minimum of 4 grams of protein per one ounce.

25. CHICKEN, WHOLE, WITHOUT NECK AND GIBLETS, RAW

NAMI NAME AND NUMBER: Whole Broiler without Giblets (WOG), NAMP P1002 

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: Processed from birds weighing 5 pounds to 7 pounds

each. 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration and/or

damage and will permit removal of solidly frozen individual pieces without damage.

• Packaging 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 shall be processed from the broiler and/or fryer class of chickens.

• Individually Quick Frozen (IQF) processing is preferred.
75

26. CHICKEN WINGS, BREADED, JOINT 1 AND JOINT 2, FULLY COOKED

NAMI NAME AND NUMBER: Prepared from Broiler Wing, NAMI P1036 

GRADE REQUIREMENT: N/A

• PORTION SIZE/WEIGHT RANGE: 2 ounces to 3 ounces each in a 10-pound or

15-pound case (no additional tolerance allowed).

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from 

deterioration during shipping and storage and to permit removal of solidly frozen

individual portions without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall meet all general and detailed specifications of the NAMP Poultry Buyers

Guide.

• Product shall include only disjointed first joint and second joint.

• Product shall be processed from the broiler and/or fryer class of chickens.

• Product shall contain a maximum of 190 mg of sodium per ounce.

• Product shall have a minimum of 4 g of protein per ounce.

• USN Requirement: Only a neutral flavor profile is permitted.

• Sodium level for flavored wings shall be maximum of 200mg per ounce

27. CHICKEN WINGS, OVEN ROASTED, JOINT 1 AND JOINT 2, FULLY COOKED

NAMI NAME AND NUMBER: Prepared from Broiler Wing, NAMI P1036 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.0 ounce to 2.5 ounces each (no additional tolerance allowed).

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration and/or

damage and will permit removal of solidly frozen individual pieces without damage.

• Packaging 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.

• Wing tips shall be removed.

• Product shall be processed from the broiler and/or fryer class of chickens.

• Individually Quick Frozen (IQF) processing is preferred.

• Product shall contain a maximum of 190 mg of sodium per wing.

• Product shall have a minimum of 4 g of protein per wing.
76

28. CHICKEN WINGS, UNBREADED, JOINT 1 AND JOINT 2, FULLYCOOKED

NAMI NAME AND NUMBER: Prepared from Broiler Wing, NAMI P1036 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.0 ounce to 2.5 ounces each in a 5-pound to 40-pound

case with 5-pound individual packs.

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from 

deterioration during shipping and storage and to permit removal of solidly frozen 

individual portions without damage.

• Packaging 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 only disjointed first joint and second joint.

• Unglazed and various glaze flavor profiles are permitted.

• Product shall contain a maximum of 190 mg of sodium per ounce.

• Product shall have a minimum of 4 g of protein per ounce.

29. CHICKEN WINGS, WHOLE, RAW

NAMI NAME AND NUMBER: Broiler Wing, NAMP P1036 

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 2 ounces to 3 ounces each (no additional tolerance

allowed). 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from 

deterioration during shipping and storage and to permit removal of solidly frozen

individual portions without damage.

• Packaging 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 shall be processed from the broiler and/or fryer class of chickens. 
77

30. CHICKEN WINGS, SEPARATED 1ST & 2ND JOINT, RAW, UNBREADED

SERVICES AUTHORIZED: USA

NAMI NAME AND NUMBER: Broiler Wing, NAMI P1036 GRADE REQUIREMENT: USDA Grade 

A

PORTION SIZE/WEIGHT RANGE: less than .75 oz. – 1.25 oz. each

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.

• Maximum solution of 10%.

• Marinated accepted, no flavoring.

31. CORNISH HEN, HALVES, RAW

NAMI NAME AND NUMBER: Rock Cornish Game Hen or Cornish Game Hen, NAMI P150 

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 12 ounces to 15 ounces each (no additional tolerance allowed).

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from 

deterioration during shipping and storage and to permit removal of solidly frozen

individual portions without damage.

• Packaging 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.

32. CORNISH HEN, HALVES, FROZEN

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 ounces to 15 ounces each (no additional tolerance 

allowed).

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from 

deterioration during shipping and storage and to permit removal of solidly frozen

individual portions without damage.

• Packaging 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.
78

TURKEY INFORMATION

Only lean bulk ground turkey (with a maximum fat content of 10 percent) with no fillers or

extenders are authorized to maintain Military Services’ food quality standards. The product’s 

Principle Display Panel must state 90 percent lean, 10 percent fat, or 90 percent lean/10

percent fat. It must not be left to the user to infer the fat-to-lean percentage when language 

such as 90/10 is used.

Ground turkey patties shall contain a minimum of 85 percent lean meat and no more than 15

percent fat. The product’s Principle Display Panel must specifically state the fat-to-lean 

percentage as 85 percent Lean/15 percent Fat, 85 percent Lean, or 15 percent Fat. It must

not be left to the user to infer the fat-to-lean percentage when language such as 85/15 is 

used.

TURKEY

1. TURKEY BACON, SLICED, RAW 

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

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

PACKAGING AND MARKING:

• Product shall be layer packed, shingle packed, or stack packed as specified by the

user during catalog development

• Vacuum packaging is required.

• Product shall be packaged in bulk or in 1-pound units 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

shall be a high-quality commercial product.

• Should have fewer than 270 mg sodium per ounce.
79

2. TURKEY BACON, CHOPPED AND FORMED, SLICED, FROZEN, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

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

PACKAGING AND MARKING:

• Product shall be layer packed, shingle packed, or stack packed as specified by the

user during catalog development.

• Vacuum packaging is required.

• Product shall be packaged in bulk or in 1-pound units 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

• Should have fewer than 270mg sodium per ounce.

3. TURKEY BREAST FILLET, RAW

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: Prepared with USDA Grade A Turkey

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to 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 ManufacturingPractices.

• Product may be injected with a maximum of 10 percent of a solution of water, salt, and

sodium phosphate to improve moisture retention.

4. TURKEY BREAST ROAST, SKIN ON, BONELESS, RAW

NAMI NAME AND NUMBER: N/A GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 8 pounds to 12 pounds each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Each roast shall be individually vacuum packed to protect against damage and/or

deterioration during shipping and storage.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• Skin covering may be present to maintain moisture during cooking.

• Product may be injected with a maximum of 10 percent of a solution of water, salt, and

sodium phosphate to improve moisture retention.
80

5. TURKEY BREAST ROAST, SKIN ON, BONELESS, FULLY COOKED

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: Prepared from USDA Grade A Turkey 

PORTION SIZE/WEIGHT RANGE: 8 pounds to 10 pounds each 

PACKAGING AND MARKING:

• Each roast shall be packaged individually to protect against damage and/or

deterioration during shipping and storage.

• Vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be oven roasted.

• Product shall be seasoned.

• Product shall contain a maximum of 190 mg of sodium per ounce.

• Product shall have a minimum of 6 g of protein per ounce.

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

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.

• Sodium content shall be 230 mg or less per oz. 

• Protein shall be a minimum of 3.8 grams per ounce.

• Total fat content shall be maximum of 4 grams per ounce.

• Saturated fat content shall be a maximum of 1.6 grams per ounce.
81

7. TURKEY, DICED, WHITE AND DARK MEAT IN NATURAL PROPORTIONS, F/C

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

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

allowed) 

PACKAGING AND MARKING:

• Product shall be processed and packaged to protect it from deterioration and/or

damage during shipping and storage and to permit removal of individual frozen 

portions.

• Vacuum packaging is preferred.

• Packaging 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 in 1⁄2-inch x1⁄2-inch pieces; fines (bits or pieces) are limited to 10

percent.

• Individually Quick Frozen (IQF) processing is preferred.

• Product shall contain a maximum of 240 mg of sodium per ounce.

• Product shall have a minimum of 5 g of protein per ounce.

8. TURKEY, GROUND, BULK, 90 PERCENT LEAN, RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5-pound to 10-pound packages 

PACKAGING AND MARKING:

• Each chub shall be packaged in a tube closed with clips at each end or packaged by

any method that ensures that the product is completely enclosed to prevent leakage 

into the shipping container.

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

• Principle Display Panel must state 90 percent lean, 10 percent fat, or 90 percent

lean/10 percent fat.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• The finished product shall contain a minimum of 90 percent lean; fat content of the

finished product shall not exceed 10 percent.
82

9. TURKEY, GROUND, PATTIES, WHITE AND DARK MEAT IN NATURAL PROPORTIONS, 85 

PERCENT LEAN, RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces each (+/- 0.25-ounce tolerance) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

• Principle Display Panel must state 85 percent lean, 15 percent fat, or 85 percent

lean/15 percent fat.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• The finished product shall contain a minimum of 85 percent lean; fat content of the

finished product shall not exceed 15 percent.

10. TURKEY, GROUND, PATTIES, WHITE AND DARK MEAT IN NATURAL 

PROPORTIONS, 85 PERCENT LEAN, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4.4 ounces to 4.6 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

• Principle Display Panel must state Prepared from 85 percent lean, prepared from 15

percent fat, or Prepared from 85 percent lean/15 percent fat.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• The finished product shall contain a minimum of 85 percent lean; fat content of the

finished product shall not exceed 15 percent.

• Product shall contain a maximum of 230 mg of sodium per ounce.

• Product shall have a minimum of 7 g of protein per ounce.
83

11. TURKEY, PULLED / SHREDDED, F/C

SERVICES AUTHORIZED: USA 

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 75mg or less per oz.

• Protein shall be a minimum of 7 grams protein per ounce.

12. TURKEY, ROAST, BONELESS, WHITE, AND DARK IN NATURAL PROPORTIONS, 

RAW

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: USDA Grade A. USDA Grade B is acceptable when Grade A is not 

available.

PORTION SIZE/WEIGHT RANGE: 8 pounds to 12 pounds each (no additional tolerance

allowed). 

PACKAGING AND MARKING:

• Each roast shall be packaged individually to protect against damage and/or

deterioration during shipping and storage.

• Vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• The white meat to dark meat ratio shall be in the same natural proportion that is found

in whole turkeys.

• Product shall be 4 inches to 7 inches in diameter and 9 inches to 17 inches long.

• Skin covering may be present to maintain moisture during cooking.

• Product may be injected with no more than 8 percent of a solution of water, salt,

and sodium phosphate to improve moisture retention.

• Each roast shall be netted.
84

13. TURKEY, WHOLE, SKIN ON, SEMI-BONELESS, WITHOUT NECK OR GIBLETS, RAW

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: Prepared from USDA Grade A Turkey

PORTION SIZE/WEIGHT RANGE: 14 pounds to 19 pounds or 20 pounds to 24 pounds each

(no additional tolerance allowed)

PACKAGING AND MARKING:

• Each bird shall be vacuum packed individually to protect against damage and/or

deterioration during shipping and storage.

• Packaging 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 a maximum of 10 percent basting solution.

• Product shall have wing bones only; drumstick bones only; or wing bones and

drumstick bones.

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

NAMI NAME AND NUMBER: Whole Young Turkey without Giblets, NAMP P2102 

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 16 pounds to 24 pounds each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Each bird shall be vacuum packed individually to protect against damage and/or

deterioration during shipping and storage.

• Packaging 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 a maximum of 10 percent basting solution.

15. TURKEY, WHOLE, WITHOUT GIBLETS, SMOKED, FULLY COOKED

NAMI NAME AND NUMBER: Prepared from NAMP P2002

GRADE REQUIREMENT: Prepared from USDA Grade A Turkey

PORTION SIZE/WEIGHT RANGE: 10 pounds to 14 pounds each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Each bird shall be vacuum packed individually to protect against damage and/or

deterioration during shipping and storage.

• Packaging 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 shall contain a maximum of 140 mg of sodium per ounce.

• Product shall have a minimum of 6.5 g of protein per ounce.
85

16. TURKEY WINGS, WHOLE, FULLY COOKED

NAMI NAME AND NUMBER: Prepared from Young Turkey Whole Wing, NAMP P2036 

GRADE REQUIREMENT: Prepared from USDA Grade A Turkey

PORTION SIZE/WEIGHT RANGE: 3.2 ounces to 4.0 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall meet all general and detailed specifications of the NAMP Poultry Buyers

Guide.

• Product shall contain a maximum of 280 mg of sodium per ounce.

• Product shall have a minimum of 8.5 g of protein per ounce.
86

FURTHER PROCESSED PRODUCTS

1. FRANKFURTERS

NAMI NAME AND NUMBER: Frankfurters, NAMI 800 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4/1, 5/1, or 6/1 per pound. 5/1 or 8/1 (IMT only)

PACKAGING AND MARKING:

• Product shall be packaged to protect against deterioration during shipping and

storage and to permit removal of individual frozen frankfurters 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 Meat Buyers Guide.

• The following formulas and styles are allowed:

o Formula D – Beef

o Formula A – Beef and Pork in any combination

o Style C – Skinless

o Style D – Collagen casings

• Product shall contain a maximum of 232 mg of sodium per ounce.

• Product shall contain a maximum of 7.80 g of total fat per ounce.

2. FRANKFURTERS, CHICKEN AND/OR TURKEY

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4/1 or 6/1 per pound 5/1 per pound (IMT only)

PACKAGING AND MARKING:

• Product shall be packaged to protect against deterioration during shipping and

storage and to permit removal of individual frozen frankfurters 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.

• User shall specify individual frank weights and lengths.

• Product shall be skinless or in collagen casings.

• Product shall contain a maximum of 275 mg of sodium per ounce.

• Product shall contain a maximum of 7.84 g of total fat per ounce.
87

3. GYRO MEAT, SLICED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 ounce to 1.0-ounce slices (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect against deterioration during shipping and

storage and to 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

shall be a high-quality item.

• Product shall contain a maximum of 260 mg of sodium per ounce or 780 mg of

sodium per 3- ounce serving.

• Product shall contain a maximum of 7.35 g of total fat per ounce and 3 g of

saturated fat per ounce.

• Product shall contain a minimum of 4 g of protein per ounce.

4. LUNCHMEAT, BEEF PASTRAMI, CURED, FOR SLICING 

NAMI NAME AND NUMBER: Beef Pastrami, NAMI 611 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 pounds to 7 pounds each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• 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.

• User shall specify required package weight.

• Product shall contain a maximum of 10 percent injected, flavored solution before cooking.

• Product shall contain a maximum of 302 mg of sodium per ounce or 780 mg of

sodium per 3- ounce serving.

• Product shall contain a maximum of 2 g of total fat per ounce.
88

5. LUNCHMEAT, BEEF PASTRAMI, CURED, SLICED

NAMI NAME AND NUMBER: Prepared from Beef Pastrami, NAMI 611 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 ounce to 1.0-ounce slices (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• 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.

• User shall specify required package weight.

• Product shall contain a maximum of 10 percent injected, flavored solution before cooking.

• Product shall contain a maximum of 302 mg of sodium per ounce or 780 mg of

sodium per 3- ounce serving.

• Product shall contain a maximum of 2 g of total fat per ounce.

6. LUNCHMEAT, BOLOGNA, FOR SLICING 

NAMI NAME AND NUMBER: Bologna, NAMP 801 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 7 pounds to 12 pounds each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• 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.

• User shall specify required package weight during cataloging.

• The following formulas and style are allowed:

o Formula B – Beef and Pork (Beef is predominant)

o Formula D – Beef

o Style D – Collagen casings

• Product shall contain a maximum of 265 mg of sodium per ounce.

• Product shall contain a maximum of 7 g of total fat per ounce.
89

7. LUNCHMEAT, BOLOGNA, SLICED

NAMI NAME AND NUMBER: Prepared from Bologna, NAMI 801

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 ounce to 1.0-ounce slices (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• 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.

• User shall specify required package weight during cataloging.

• The following formulas and style are allowed:

o Formula B – Beef and Pork (Beef is predominant)

o Formula D – Beef

o Style D – Collagen casings

• Product shall contain a maximum of 265 mg of sodium per ounce.

• Product shall contain a maximum of 7 g of total fat per ounce.

8. LUNCHMEAT, CHICKEN BREAST, SLICED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 ounce to 1.0-ounce slices (no additional tolerance 

allowed) 

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 and

shall be a high-quality item.

• User shall specify required package weight.

• Product shall be produced from whole muscle cuts.

• Product may be smoked, or oven roasted.

• USN – Neutral flavor only.

• Product shall contain a maximum of 225 mg of sodium per ounce.

• Product shall contain a maximum of 1 g of total fat per ounce.
90

9. LUNCHMEAT, HAM WITH NATURAL JUICES; OR HAM, WATER ADDED; SLICED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.6 ounce to 0.8-ounce slices; maximum package size of

5 pounds.

PACKAGING AND MARKING:

• Product is to be vacuum packed.

• Packing and marking shall be in accordance with Good Commercial

Practice. 

MISCELLANEOUS REQUIREMENTS:

• User shall specify required package weight during cataloging.

• USN – Natural flavors only.

• Product shall contain a maximum of 200 mg of sodium per ounce.

• Product shall contain a maximum of 2 g of total fat per ounce.

10. LUNCHMEAT, ROAST BEEF, SLICED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.6 ounce to 0.8 ounce each (no additional tolerance 

allowed) 

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 and

shall be a high-quality item.

• User shall specify required package weight.

• Product shall be produced from whole muscle cuts.

• Product shall contain a maximum of 215 mg of sodium per ounce.

• Product shall contain a maximum of 2 g of total fat per ounce.

11. LUNCHMEAT, SALAMI, FOR SLICING

NAMI NAME AND NUMBER: Salami, Cooked, NAMI 804 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 7 pounds to 12 pounds each (no additional tolerance

allowed) PACKAGING AND MARKING:

• 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.

• User shall specify required case size during cataloging.

• Formula C – Pork and Beef (Pork is predominant) is allowed.

• Product shall contain a maximum of 450 mg of sodium per ounce.

• Product shall contain a maximum of 7 g of total fat per ounce.
91

12. LUNCHMEAT, SALAMI, SLICED

NAMI NAME AND NUMBER: Prepared from Salami, Cooked, NAMI 804 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 ounce to 1.0-ounce slices (no additional tolerance

allowed) 

PACKAGING AND MARKING:

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

MISCELLANEOUS REQUIREMENTS:

• Product shall meet all general and detailed specifications of the Meat Buyers Guide.

• User shall specify required package size during cataloguing.

• Formula C – Pork and Beef (Pork is predominant) is allowed.

• Product shall contain a maximum of 450 mg of sodium per ounce.

• Product shall contain a maximum of 7 g of total fat per ounce.

13. LUNCHMEAT, TURKEY BREAST, SLICED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 ounce to 1.0-ounce slices (no additional tolerance

allowed) 

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 and

shall be a high-quality item.

• User shall specify required package weight.

• Product shall be produced from whole muscle cuts.

• Product may be smoked, or oven roasted.

• Various flavor profiles are permitted.

• Product shall contain a maximum of 8 percent added broth.

• Product shall contain a maximum of 250 mg of sodium per ounce.

• Product shall contain a maximum of 1 g of total fat per ounce.
92

14. LUNCHMEAT, TURKEY HAM, SLICED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.5 ounce to 1.0-ounce slices (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to 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

shall be a high-quality item.

• Product shall contain a maximum of 270 mg of sodium per ounce.

• Product shall contain a maximum of 2 g of total fat per ounce and a maximum

of 0.5 g saturated fat per ounce.

15. MEATBALLS, FULLY COOKED 

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: The user may specify 0.5-ounce, 1 ounce, 11⁄2 ounce, or

2-ounce meatballs.

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from 

damage and deterioration during shipping and storage and to permit removal of

individual portions without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Seasoning is permitted but not required.

• Allowable formulations include the following:

o Beef

o Beef and Pork

o Chicken

o Turkey

• Product shall contain a maximum of 140 mg of sodium per ounce and a maximum of

420 mg per 3-ounce un-sauced serving.

• Product shall contain a maximum of 4 g of total fat per ounce and 2 g saturated fat per 

ounce.

• Product shall contain a minimum of 4 g of protein per ounce.

• Principle Display Panel must state 85 percent lean, 15 percent fat or 85 percent

lean/15 percent fat for the all-beef formulation.
93

16. MEATLOAF, BEEF, FULLY COOKED

NAMI NAME AND NUMBER: Meatloaf, Beef, Fully Cooked, Frozen, NAMI 814, Formula D 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 pounds to 5 pounds per loaf (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Each Meatloaf shall be individually wrapped.

• 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

shall be a high-quality commercial item.

• Product shall contain a maximum of 266 mg of sodium per ounce.

• Principle Display Panel must state 85 percent lean, 15 percent fat or 85 percent

lean/15 percent fat.

17. PEPPERONI, SLICED

NAMI NAME AND NUMBER: Pepperoni, NAMI 821 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 13 slices to 18 slices per

ounce 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to 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 Meat Buyers

Guide.

• Formula A and Formula G – pepperoni shall contain no extenders or binders.
94

18. SAUSAGE, BRATWURST, LINKS, RAW OR FULLY COOKED

NAMI NAME AND NUMBER: Bratwurst, NAMI 822 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 ounces to 5 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual frozen links 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 Meat Buyers Guide.

• The following formulas, type, styles, and cooking option are allowed:

o Formula A – Beef and Pork in any combination

o Formula B – Beef and Pork (Beef is predominant)

o Formula D – Beef

o Formula G – Pork

o Formula P – Beef and Turkey (beef is predominant)

o Type E – Linked

o Style B – Natural casings

o Style C – Skinless

o Style D – Collagen casings

o Cooking Option B – Cooked

• Product shall contain a maximum total fat content of 40 percent.

19. SAUSAGE, BREAKFAST, LINKS, CHICKEN, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.8 ounce to 1 ounce per link (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual links 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.

• The use of protein extenders such as Textured Vegetable Protein is not allowed.
95

20. SAUSAGE, BREAKFAST, LINKS; PORK, PORK & BEEF, OR BEEF FULLY COOKED

NAMI NAME AND NUMBER: Breakfast Sausage, Cooked, NAMI 817 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 19 to 21 links per pound (0.75 ounce to 1.25 oz each,

minimum, after cooking)

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual links 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 Meat Buyers

Guide.

• The following formulas and style are allowed: Formula G – Pork, Formula C, pork, and 

beef, predominately pork; or Formula D, Beef, Style C, skinless.

21. SAUSAGE, BREAKFAST, LINKS, TURKEY, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 0.8 ounce to 1 ounce per link (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual links 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.

22. SAUSAGE, BREAKFAST, PATTIES, BEEF, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A 

PORTION SIZE/WEIGHT RANGE: 1.5 ounce to 2.5 ounce patties (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual patties without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Mechanically Separated Meat (MSM) or Lean Finely Textured Beef (LFTB) is not preferred.

• User shall specify required package weight.
96

23. SAUSAGE, BREAKFAST, PATTIES, PORK, FULLY COOKED

NAMI NAME AND NUMBER: Breakfast Sausage, Cooked, NAMI 802B 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1 ounce to 2-ounce patties (after cooking) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual patties 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 Meat Buyers Guide.

• The following formula and style are allowed:

o Formula C – Pork and Beef (Pork is predominant)

o Style C – Skinless

• User shall specify required package weight.

24. SAUSAGE, BREAKFAST, PATTIES, PORK, RAW 

NAME AND NUMBER: Pork Sausage, NAMI 802A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 ounces to 4 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual patties 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 Meat Buyers

Guide.

• User shall specify required package weight.

25. SAUSAGE, CHORIZO, PORK, RAW

NAMI NAME AND NUMBER: Pork Sausage, NAMI 818 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 to 4 ounces each (no additional tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual portions 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 specifications of the NAMI Meat Buyers

Guide.

• Sodium content shall be 160 mg or less per ounce.

• User shall specify required package weight.
97

26. SAUSAGE, CHICKEN, CHORIZO, HOT OR SWEET (MILD), LINKS, RAW

NAMI NAME AND NUMBER: Pork Sausage, NAMP 818 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2 to 4 ounces each (no additional tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to 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 Meat Buyers Guide.

• User shall specify required package weight.

• Product shall contain a maximum of 160 mg of sodium per ounce.

27. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.5 ounce to 2.5-ounce patties (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual patties without damage.

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

MISCELLANEOUS REQUIREMENTS:

• User shall specify required package weight.

28. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2.5 ounce to 3-ounce patties (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during shipping

and storage and to permit removal of individual patties without damage while solidly 

frozen.

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

MISCELLANEOUS REQUIREMENTS:

• User shall specify required package weight.
98

29. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GROUND, FULLY COOKED

NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.5 ounce to 2.5-ounce patties (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual patties without damage.

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

MISCELLANEOUS REQUIREMENTS:

• User shall specify required package weight.

30. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GROUND, RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2.5 ounce to 3 ounce patties (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual patties without damage.

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

MISCELLANEOUS REQUIREMENTS:

• User shall specify required package weight.

31. SAUSAGE, ITALIAN, CRUMBLED, FOR PIZZA, FULLY COOKED

NAMI NAME AND NUMBER: Italian Sausage, Crumbled, Cooked, NAMI

818 

GRADE REQUIREMENT: N/A

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

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to 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 NAMP Meat Buyers Guide.

• The following formulas, style, and cooking option are allowed: Formula G – Pork
99

32. SAUSAGE, KNOCKWURST, LINKS, FULLY COOKED 

 NAMI NAME AND NUMBER: Knockwurst, NAMP 816 GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 sausages per pound or 5 sausages per pound 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual links 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 Meat Buyers Guide.

• The following formula, type, styles, and cooking option are allowed:

o Formula D – All Beef

o Type E – Linked

o Style B – Natural casings

o Style C – Skinless

o Style D – Collagen casings

o Cooking Option B – Cooked

33. SAUSAGE, POLISH, LINKS, SMOKED, FULLY COOKED 

 NAMI NAME AND NUMBER: Polish Sausage, NAMI 813 GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3 to 5 ounces each (no additional tolerance allowed)

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual links 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 Meat Buyers Guide.

• The following formulas, type, styles, and cooking option are allowed:

o Formula C – Pork and Beef (Pork is predominant)

o Formula G – Pork

o Type E – Linked

o Style B – Natural casings

o Style D – Collagen casings

o Cooking Option B – Cooked
100

34. SAUSAGE, PORK, ITALIAN, HOT OR SWEET (MILD),LINKS, FULLY COOKED

NAMI NAME AND NUMBER: Prepared from Italian Sausage, NAMI 818 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3 to 5 ounces each (no additional tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual links 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 Meat Buyers Guide.

• The following formula, type, styles, and cooking option are allowed:

o Formula G – Pork

o Type E – Linked

o Style B – Natural casings

o Style D – Collagen casings

o Cooking Option B – Cooked

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

SERVICES AUTHORIZED: USA

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 solidlyfrozen.

• 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.
101

VEGETARIAN CENTER OF THE PLATE CATALOG

1. BEAN BURGER, VEGETARIAN, FULLY COOKED, FROZEN

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 ounces to 4 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual portions without 

damage.

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

MISCELLANEOUS REQUIREMENTS:

• A double portion is an option as a main entrée.

• Product shall contain a maximum of 180 mg of sodium per ounce.

• Product shall contain a maximum of 3g fat per ounce and a maximum of 1.1 g

saturated fat per ounce.

• Product shall contain a minimum of 3.8 g of protein per ounce.

• Product shall be fortified with 1.7 mg of iron per serving.

• Product shall contain a minimum of 3 g of fiber per serving.

2. VEGETARIAN, CHICKEN TENDERS, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1 ounce to 2 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual portions without 

damage.

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

MISCELLANEOUS REQUIREMENTS:

• A double portion is an option as a main entrée.

• Product shall contain a maximum of 180 mg of sodium per ounce.

• Product shall contain a maximum of 35 percent total fat per serving and a

maximum of 10 percent of saturated fat per serving.

• Product shall contain a minimum of 2 g of protein per 1 ounce (product is

considered a side entrée). Double portion is an option for a main entrée.

• Product shall be fortified with 1.7 mg of iron per serving.

• Product shall contain a minimum of 3 g of fiber per serving.
102

3. VEGETARIAN BURGER, VEGETARIAN, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 ounces to 4 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual portions without 

damage.

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

MISCELLANEOUS REQUIREMENTS:

• A double portion is an option as a main entrée.

• Product shall contain a maximum of 180 mg of sodium per ounce.

• Product shall contain a maximum of 3 g total fat per ounce.

• Product shall contain a maximum of 1.1 g of saturated fat per ounce.

• Product shall contain a minimum of 3.8 g of protein per ounce (product is

considered a side entrée).

• Product shall be fortified with 1.7 mg of iron per serving.

• Product shall contain a minimum of 3 g of fiber per serving.

4. MEAT ANALOG, VEGETARIAN BURGER, RAW

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 it from damage and deterioration during

shipping and storage and to permit removal of individual portions without 

damage.

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

• The burger will have to code Yellow or Green G4G. 

MISCELLANEOUS REQUIREMENTS:

• Product shall contain less than 100 mg sodium 1 per ounce.

• Product shall contain a maximum 15 g total fat per serving and/or 4 g per ounce.

• Product shall contain a minimum of 4.5 g of protein per ounce (considered side entrée)

• Double portion is an option for main entrée.
103

5. MEAT ANALOG, GROUND, BULK, RAW

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1 0 – 20 LB (no additional tolerance shall be applied) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual portions without 

damage.

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

• The burger will have to code Yellow or Green G4G. 

MISCELLANEOUS REQUIREMENTS:

• Product shall contain less than 100 mg sodium 1 per ounce.

• Product shall contain a maximum 15 g total fat per serving and/or 4 g per ounce.

• Product shall contain a minimum of 4.5 g of protein per ounce (considered side entrée)

• Double portion is an option for main entrée.
104

6. VEGETARIAN, MEATLESS MEATBALLS, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1 ounce to 2 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual portions without 

damage.

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

MISCELLANEOUS REQUIREMENTS:

• A double portion is an option as a main entrée.

• Product shall contain a maximum of 180 mg of sodium per ounce (sauced)

• Product shall contain a maximum of 140mg of sodium per ounce (unsauced)

• Product shall contain a maximum of 4 g total fat per ounce and a maximum of 2 g of

saturated fat per ounce.

• Product shall contain a minimum of 4 g of protein per ounce (product is

considered a side entrée). Double portion is an option for main entrée.

• Product shall be fortified with 1.7 mg of iron per serving.

• Product shall contain a minimum of 3 g of fiber per serving.
105

7. VEGETARIAN, SAUSAGE PATTY, FULLY COOKED

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1 ounce to 2 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from damage and deterioration during

shipping and storage and to permit removal of individual portions without 

damage.

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

MISCELLANEOUS REQUIREMENTS:

• A double portion is an option as a main entrée.

• Product shall contain a maximum of 260 mg of sodium per ounce.

• Product shall contain a maximum of 35 percent total fat per serving and a

maximum of 10 percent of saturated fat per ounce.

• Product shall contain a minimum of 6 g of protein per ounce (product is

considered a side entrée).

• Product shall be fortified with 1.7 mg of iron per serving.

• Product shall contain a minimum of 1 g of fiber per serving.

• Any plant equivalent that is considered must have the same nutrient specification as its 

animal equivalent.

8. VEGETARIAN, CHILI, F/C 

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 it from damage and deterioration during

shipping and storage and to permit removal of individual portions without 

damage.

• 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 a

maximum of 1 g per ounce, and Saturated Fat content shall be a maximum of 0.5g 

per ounce.
106

9. VEGETARIAN, CRUMBLE/GROUND, F/C

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 8oz ind. pkg, #10 can or by bulk in a bag. 

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

storage and shipping,

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

MISCELLANEOUS REQUIREMENTS:

• Sodium content shall be 175 mg or less per ounce.

• Total fat content shall be maximum 3.5 grams per ounce.

• Saturated Fat content shall be maximum of 0.5 grams per ounce.

• Protein content shall be minimum 5.5 grams per ounce.

• Fiber content shall be minimum 1 gram per ounce.

• Iron shall be minimum 0.5 mg per ounce.

10. HUMMUS, CHILLED OR FROZEN

SERVICES AUTHORIZED: USA

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Salad hummus, chl, classic, w/pretzels for dipping, 12/4.56 

OZ CO., OCONUS: Salad hummus prepared 8/4lb. co. CONUS: Chilled Hummus 2 / 4lb. co., 

Frozen Salad, Hummus 3.75 lb. co. Chilled Salad hummus 2 / 4lb. co.

PACKAGING AND MARKING: 

• Product shall be Individually Quick Frozen and/or chilled and packaged in a manner 

which will protect it from deterioration during shipment and storage and permit removal 

of individual portions without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Sodium should not be greater than 131 grams per ounce.

• Protein should be at least 2 grams per ounce.
107

FREEZE DRIED INFORMATION

USDA freeze dried language was used in the development of these specifications.

FREEZE DRIED SPECIFICATIONS

1. BEEF, GROUND, FREEZE DRIED, FULLY COOKED

PORTION SIZE/WEIGHT RANGE: 1⁄2 cup dry, 2/3 cup prepared. Prepared from ground beef, 

NAMP/NAMI 136.

PACKAGING AND MARKING:

• Packaging and marking shall be in accordance with Good Commercial Practices.

• The product shall be packaged in a No.10 metal can for the U.S. Navy.

• Each No. 10 can must contain an oxygen scavenger that shall be constructed of

materials that are safe for direct and indirect food contact.

• The oxygen scavenger shall be in compliance with all applicable Food

and Drug Administration (FDA) regulations

• Other types and sizes of packages may be specified for other services. 

MISCELLANEOUS REQUIREMENTS:

• The product shall be 100 percent ground beef crumbles.

• Raw ground beef shall be cooked before freeze drying.

• The addition of fillers or extenders is not allowed.

• The dry beef shall contain a minimum of 15 grams of protein per ounce.

• The dry beef shall contain less than 361 grams of sodium per ounce.

• No artificial flavors, colors, or preservatives are allowed.

• The beef shall be practically free of bone or bone fragment, cartilage, coarse

connective tissue, tendons or ligaments, and glandular material.

• Not more than 10 percent, by weight, of the product shall pass through a U.S.

Standard No. 8 sieve when examined.

• The moisture content of the dehydrated product shall not exceed 4.0 percent with

(≤0.80) limit

for water activity.

• Odor and Flavor: The rehydrated ground beef shall have a cooked ground beef 

odor and flavor. The rehydrated packaged food shall be practically free from foreign

odors and flavors.

• Texture: The rehydrated beef crumbles shall be slightly moist and tender and

shall not be grainy.

• Rehydrated Product: The rehydrated ground beef pieces shall be distinct pieces and

shall be a medium brown color.
108

2. CHICKEN, SLICED, FREEZE DRIED, FULLY COOKED

PORTION SIZE/WEIGHT RANGE: 1⁄2 cup dry

Prepared from chicken broilers or fryer/roasters, chilled or frozen, that are whole, half, or 

quartered and are cut into parts that have been processed in accordance with USDA Poultry

Product Inspection Regulations. No fowl or spent hens allowed.

PACKAGING AND MARKING:

• Packaging and marking shall be in accordance with Good Commercial practices.

• The product shall be packaged in a No.10 metal can for the U.S. Navy.

• Each No. 10 can will contain an oxygen scavenger that shall be constructed of

materials that are safe for direct and indirect food contact.

• The oxygen scavenger shall be in compliance with all applicable Food

and Drug Administration (FDA) regulations

• Other types and sizes of packages may be specified for other services. 

MISCELLANEOUS REQUIREMENTS:

• The product shall be 100 percent boneless chicken breast with rib meat.

• Raw chicken shall be cooked before freeze drying.

• The dry chicken shall contain a minimum of 20.8 grams of protein per ounce.

• The dry chicken shall contain less than 392 grams of sodium per ounce.

• Product shall be processed from breast meat in accordance with Good Manufacturing

Practices.

• Chicken 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) thick, and a

range of 2 inches to 3 inches (75 mm) in length.

• The addition of fillers or extenders is not allowed.

• No artificial flavors, colors, or preservatives are allowed.

• The chicken slice shall be practically free of bone or bone fragment, cartilage,

coarse connective tissue, tendons or ligaments, and glandular material.

• Not more than 10 percent, by weight, of the product shall pass through a U.S.

Standard No. 8 sieve when examined.

• The moisture content of the rehydrated product shall not exceed 4.0 percent with (≤0.80)

limit for water activity.

• Odor and Flavor: The rehydrated chicken shall have a cooked poultry odor and

flavor. The rehydrated packaged food shall be practically free from foreign odors 

and flavors.

• Texture: The rehydrated chicken shall be slightly moist and tender and shall not be

chalky or grainy.
109

3. SAUSAGE CRUMBLES, FREEZE DRIED, FULLY COOKED

PORTION SIZE/WEIGHT RANGE: 1⁄2 cup dry

Prepared from pork breakfast sausage patties or skinless links. 

PACKAGING AND MARKING:

• Packaging and marking shall be in accordance with Good Commercial practices.

• The product shall be packaged in a No.10 metal can for the U.S. Navy.

• Each No. 10 can must contain an oxygen scavenger which shall be constructed of

materials that are safe for direct and indirect food contact.

• The oxygen scavenger shall be in compliance with all applicable Food

and Drug Administration (FDA) regulations

• Other types and sizes of packages may be specified for other services. 

MISCELLANEOUS REQUIREMENTS:

• The product shall be 100 percent pork sausage crumbles.

• Raw breakfast sausage shall be cooked before freeze drying.

• The addition of fillers or extenders is not allowed.

• The sausage shall contain a minimum of 9.45 grams of protein per ounce.

• The sausage shall contain no more than 353 grams of sodium per ounce.

• No artificial flavors, colors or preservatives are allowed.

• The sausages shall be practically free of bone or bone fragment, cartilage, coarse

connective tissue, tendons or ligaments, and glandular material.

• Not more than 10 percent by weight, of the product shall pass through a U.S.

Standard No. 8 sieve when examined.

• The moisture content of the freeze dry product shall not exceed 4.0 percent with (≤0.80)

limit for water activity.

• Odor and Flavor: The rehydrated sausage crumbles shall have a uniform

breakfast sausage flavor. The rehydrated packaged food shall be free from any 

rancid or off odor or flavors.

• Texture: The rehydrated sausage shall be slightly moist and tender and shall not be rubbery
110

SEAFOOD INFORMATION

The U.S. Standards for Grades of Fishery Products will be used wherever possible when

selecting fish and seafood items. Grade requirements are specified in each product’s catalog 

entry.

Note: At least one of the following items must be present for any product that is required to

meet a specific grade standard (as cited in the item’s catalog entry) to be considered as 

graded:

• Grade Certificate

• Grade declaration on the product or the case

• Grade stamp on the case

Canned or frozen seafood must contain fewer than 90 milligrams of sodium per ounce.

SEAFOOD SPECIFICATIONS

1. CATFISH FILLETS, BREADED, RAW OR PAR FRIED

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to 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 requirements of the United States Standards for

Grades of North American Freshwater Catfish and Products Made There from.

• Wild caught seafood offerings will always be preferred over a farm raised option. 

When cost and affordability come into consideration farm-raised will be 

considered.

• Product shall be prepared from fillets that have the following characteristics:

o Type 2 – frozen (IQF)

o Style 2 – skinless

o Market Form 4

o Trimmed

• Breading shall be a maximum of 30 percent of a portion by weight.

• Various flavor profiles are permitted.
111

• Approximately 15 percent solution and/or wash is allowed per serving.

• Sodium shall be a maximum of 150 mg per ounce.

• Product shall contain a minimum of 3.75 g of protein per ounce.

2. CATFISH FILLETS, RAW

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 to 7 ounces or 7 to 9 ounces each (no additional 

tolerance allowed)

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

MISCELLANEOUS REQUIREMENTS:

• This product is not gradable, but it must comply with all requirements of the United 

States Standards for Grades of North American Freshwater Catfish and Products

Made There from.

• Wild caught seafood offerings will always be preferred over a farm raised option. 

When cost and affordability come into consideration farm-raised will be 

considered.

• Product shall be prepared from fillets that have the following characteristics:

o Type 2 – frozen (IQF)

o Style 2 – skinless

o Market Form 4

o Trimmed

• Approximately 15 percent solution and/or wash is allowed per serving.

• Sodium shall be a maximum of 120 mg per ounce.

3. CATFISH NUGGETS, BREADED, PAR FRIED

SERVICES AUTHORIZED: USA (IMT ONLY)

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.5 ounce to 3 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

MISCELLANEOUS REQUIREMENTS

• This product is not gradable, but it must comply with all requirements of the United 

States Standards for Grades of North American Freshwater Catfish and Products

Made There from.

• Breading shall be a maximum of 30 percent of a portion by weight.

• Sodium content shall be 150 mg or less per ounce

• Protein content shall be 3.75 grams or more per ounce
112

4. COD FILLETS, BATTERED, PAR FRIED

GRADE REQUIREMENT: PUFI 

PORTION SIZE/WEIGHT RANGE:

• 2 ounces to 3 ounces each (no additional tolerance allowed).

• User shall specify the required package weight of the raw product. 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from deterioration during shipping and

storage and to 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 requirements of the United States General Standards

for Grades of Fish Fillets.

• Product shall contain a minimum of 40 percent fish flesh.

• Sodium shall be a maximum of 150 mg per ounce.

NOTE: See Fish Portions for 3-ounce to 5-ounce battered cod portions.

5. COD FILLETS, BREADED, RAW OR PAR FRIED

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 4 to 6 ounces each (no additional tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from deterioration during shipping and

storage and to permit removal of solidly frozen individual portions without damage.

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

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the United States General Standards

for Grades of Fish Fillets.

• Wild caught seafood offerings will always be preferred over a farm raised option. 

When cost and affordability come into consideration farm-raised will be 

considered.

• Product shall a minimum of 50 percent fish flesh.

• Sodium shall be a maximum of 150 mg per ounce.

• Protein shall be 3.5 grams or higher per one ounce
113

6. COD FILLETS, RAW

GRADE REQUIREMENT: US Grade A 

PORTION SIZE/WEIGHT RANGE:

• 4 ounces to 6 ounces each (no additional tolerance allowed).

• User shall specify the required package weight of the raw product. 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

• Wild caught seafood offerings will always be preferred over a farm raised option.

• When cost and affordability come into consideration farm-raised will be 

considered.

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

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the United States Standards for

Grades of Cod Fillets.

• Product shall be prepared from fillets that have the following characteristics:

o Type 3 – individually frozen

o Style 2 – skinless

o Bone Classification 1 – there shall be as few bones as possible

• Sodium shall be a maximum of 120 mg per ounce.
114

7. CRABMEAT, IMITATION, SURIMI, CHUNKS AND/OR FLAKES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Package size determined by user.

PACKAGING AND MARKING:

• Product shall be packaged to protect it from deterioration during shipping and

storage and to permit removal of solidly frozen 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 ManufacturingPractices.

• Product shall contain a minimum of 40 percent fish flesh.

• Sodium shall be a maximum of 240 mg per ounce.

8. CRAB LEGS AND CLAWS, ALASKAN KING, SPLIT AND/OR BUTTERFLIED, FULLY 

COOKED

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 16 to 22 count 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from deterioration during shipping and

storage and to permit removal of solidly frozen individual portions without damage.

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

• Wild caught seafood offerings will always be preferred over a farm raised option.

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• Product shall be processed Red, Brown, and/or Golden Alaskan King crabs.

• Product shall contain legs and claws in their natural proportion (1 claw for every 3

legs).

• Product shall meet minimum 80 percent fill.

• Sodium shall be a maximum of 330 mg per ounce
115

9. FISH PORTIONS, BATTER DIPPED, PAR FRIED

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3 ounces to 5 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect it from deterioration during shipping and

storage and to permit removal of solidly frozen 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 ManufacturingPractices.

• Product shall be processed from Cod, Whiting, or Ocean Perch.

• Product shall contain a minimum of 40 percent fish flesh.

• Sodium shall be a maximum of 160 mg per ounce.

• Protein shall be 4 grams or higher per ounce.

• Twice-frozen fish blocks are not authorized as a raw ingredient for this item.

10. FLOUNDER FILLETS, RAW

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 to 6 ounces each (no additional tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the United States Standards for

Grades of Flounder.

• Product shall be prepared from fillets that have the following characteristics:

o Type 3 – frozen (IQF)

o Sub Style A – glazed

o Bone Classification 1 – there shall be as few bones as possible

• Sodium shall be a maximum of 120 mg per ounce.
116

11. LOBSTER TAIL, COLD WATER, RAW

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 to 6 ounces each (no additional tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to 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 ManufacturingPractices.

• Product shall be processed only from species Homarus americanus.

• Sodium shall be a maximum of 150 mg per ounce. 

12.LOBSTER TAIL, SPINY, RAW

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 6 ounces to 8 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to 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 ManufacturingPractices.

• Product shall be processed only from the following species:

o Fesh Panulirus argus

o Fresh Panulirus interruptus

o Frozen Panulirus marginatus

• Sodium shall be a maximum of 150 mg per ounce.
117

13. POLLOCK BURGER, ALASKAN, RAW

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 4 ounces each (+/- 0.25-ounce tolerance) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to 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 ManufacturingPractices.

• Sodium shall be a maximum of 120 mg per ounce.

14. POLLOCK FILLETS, RAW

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces each (other portion sizes may be

considered based on market availability)

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the United States General Standards

for Grades of Fish Fillets.

• Product shall be prepared from fillets that have the following characteristics:

o Type 2 – frozen (IQF)

o Sub Style A – glazed

o Style 1 (iv) – single, skin off

o Bone Classification 1 – there shall be as few bones as possible

• Sodium shall be a maximum of 120 mg per ounce.
118

15. POLLOCK FILLETS, STUFFED, RAW

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 4 ounces to 5 ounces each (other portion sizes may be

considered based on market availability)

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipping and storage and to permit removal of solidly frozen individual portions.

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

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all applicable criteria of the United States General

Standards for Grades of Fish Fillets.

• The following flavor profiles are allowed:

o Maryland style

o Louisiana style

o Florentine styles

• Sodium shall be a maximum of 120 mg per ounce.

16. POLLOCK PORTIONS, BATTER DIPPED, PAR FRIED

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 2 ounces to 3 ounces or 3.5 ounces to 4.5 ounces each

(no additional tolerance allowed)

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipping and storage and to permit removal of solidly frozen individual portions.

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

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• Product shall contain a minimum of 40 percent fish flesh.

• Twice-frozen fish blocks are not authorized as a raw ingredient for this item.

• Sodium shall be a maximum of 150 mg per ounce.

• Protein content shall be 4 grams or higher per ounce.
119

17. POLLOCK PORTIONS, BREADED, PAR FRIED

GRADE REQUIREMENT: Grade A

PORTION SIZE/WEIGHT RANGE: 3.7 ounces to 4.3 ounces each (other portion sizes may

be considered based on market availability)

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipping and storage and to permit removal of solidly frozen individual portions.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• Product shall contain a minimum of 65 percent fish flesh.

• Product shall be rectangular shaped.

• Sodium shall be a maximum of 176 mg per ounce.

• Protein content shall be 4 grams or higher per ounce.

18.POLLOCK PORTIONS, SERPENTINE CUT, RAW

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 ounces to 4.5 ounces each (other portion sizes may

be considered based on market availability)

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to 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 ManufacturingPractices.

• Sodium shall be a maximum of 120 mg per ounce.

19.SALMON FILLETS, RAW, SKIN ON

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 to 6 ounces each (no additional tolerance allowed).

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the United States Standards for

Grades of Fish Fillets.

• Product may be prepared from Coho, Sockeye, Chinook, salmon. Chum will only be 

available in the absence of the others above.

• Customer may specify desired weight within 4 – 6 ounces.

• Sodium shall be 90 mg or less per one ounce.
120

20.SALMON FILLETS, RAW, SKIN OFF

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 to 6 ounces each (no additional tolerance allowed).

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the United States Standards for

Grades of Fish Fillets.

• Product may be prepared from Coho, Sockeye, Chinook, salmon. Chum will only be 

available in the absence of the others above.

• Customer may specify desired weight within 4 – 6 ounces.

• Sodium shall be 90 mg or less per one ounce.

21. SALMON FILLETS, STUFFED, RAW, MARYLAND STYLE

GRADE REQUIREMENT: Prepared from US Grade A

PORTION SIZE/WEIGHT RANGE: 4.2 ounces to 4.6 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipping and storage and to permit removal of solidly frozen individual portions.

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

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the United States Standards for

Grades of Fish Fillets.

• Product may be prepared from Coho, Sockeye, or Chinook salmon.

• Sodium shall be a maximum of 120 mg per ounce.

• Prepared with only wild caught (farm raised is not acceptable).

22.SALMON BURGER, RAW

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 ounces to 4.5 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipping and storage and to permit removal of solidly frozen individual portions.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• Sodium shall be a maximum of 120 mg per ounce.
121

23. SALMON, PINK, CANNED

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: A maximum of 64 ounces (4 pounds) 

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 requirements of the U.S. Department of Commerce (USDC).

• Product shall be processed in accordance with Good ManufacturingPractices.

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

• Product shall have the following characteristics:

o Type A – canned

o Species IV – pink

o Style A – regular

o Packing medium 1 – (water)

o Flavor 1 – natural

• Sodium shall be a maximum of 120 mg per ounce.

24. SALMON, PINK, FLEX POUCH

SERVICES AUTHORIZED: USA 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 14.26 ounce or 43 ounces 

PACKAGING AND MARKING:

• 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), Packing media 1 (water), and 

Flavor 1 (natural).

• Smoke flavor is acceptable.

• Sodium content shall be 120 mg or less per 1 oz.
122

25. SCALLOPS, SEA,RAW

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 20 to 30 count per pound 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to 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 requirements of the United States Standards for Grades

of Frozen Raw Scallops.

• Product shall have the following characteristics:

o Style (b) – IQF

 Sub Style A – glazed

 Sub Style B – unglazed

o Type 1 – Adductor muscle

o Type 2 – Adductor muscle with catch portion removed

• Water-added or chemical pump-added Scallop products are not authorized.

• Sodium shall be a maximum of 120 mg per ounce.

26.SHRIMP BURGERS, RAW (IMT Only)

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 ounces to 4.5 ounces each (no additional tolerance

allowed) 

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipping and storage and to permit removal of solidly frozen individual portions.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• Sodium shall be a maximum of 120 mg per ounce.
123

27. SHRIMP, BREADED, RAW

GRADE REQUIREMENT: Grade A

PORTION SIZE/WEIGHT RANGE: 16 to 20 pounds, 18 to 25 pounds, 21 to 25 pounds, or 31 

to 35-pound finished product 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.

• Wild caught seafood offerings will always be preferred over a farm raised option. When 

cost and affordability come into consideration farm-raised will be considered.

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 percent 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

without tail fin and shell segments.

• 21 – 25/lb., fantail, or round, with tail fin but no shell segments present.

• Sodium content shall be 145 mg or less per 1 ounce.

28.SHRIMP, BREADED, PAR FRIED 

GRADE REQUIREMENT: PUFI 

PORTION SIZE/WEIGHT RANGE:

• 21 to 25 per pound or 31 to 35 per pound finished product count.

• 21 to 25 per pound, fantail (butterfly) or round, with tail fin, no shell segments

allowed or without tail fin, no shell segments allowed.

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipping and storage and to permit removal of solidly frozen individual portions.

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

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product may have the following characteristics:

o Type I – fantail (butterfly)

o Type II – round

• Product shall have the following characteristics:

o Subtype B – with tail fin, no shell segments allowed

o Subtype C – without tail fin, no shell segments allowed

• 21 – 25/lb., fantail (butterfly) or round, with tail fin but no shell segments present or 31 

– 35/lb., fantail (butterfly) or round, without tail fin and shell segments.

• Sodium shall be a maximum of 120 mg per ounce.
124

29. SHRIMP, PEELED AND DEVEINED, RAW

GRADE REQUIREMENT: US Grade A 

PORTION SIZE/WEIGHT RANGE:

• 21 to 25 per pound, 26 to 30 per pound, or 31 to 35 per pound finished product count.

• 26 to 30 per pound or 31 to 35 per pound, fantail (butterfly) or round, tail on or tail off. 

PACKAGING AND MARKING:

• Product shall be packaged in sealed bags to protect against damage and/or

deterioration during shipping and storage and to permit removal of solidly frozen 

individual shrimp.

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

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the United States Standards for Grades

of Fresh and Frozen Shrimp.

• Product shall have the following characteristics:

o Type 3 –individually frozen

o Style 1 – raw

 Sub Style A – glazed

 Sub Style B – unglazed

• 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.

• Market Form 6 -- peeled and deveined, round, tail off (all shell and tail fins

removed) with segments shallowly slit to last segment

• 26 – 30/lb. or 31 – 35/lb., round or butterfly, tail on or tail off.

• Sodium shall be a maximum of 100 mg per ounce.
125

30. SHRIMP PIECES, PEELED AND DEVEINED, U-60 COUNT

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: U-60 count (fewer than 60 shrimp per pound) 

PACKAGING AND MARKING:

• Product shall be packaged to protect against deterioration during shipping.

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

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• Sodium shall be a maximum of 100 mg per ounce.

31. SHRIMP, WHOLE, RAW, CRABMEAT STUFFED

GRADE REQUIREMENT: Prepared from US Grade A

PORTION SIZE/WEIGHT RANGE: Prepared from product that has 30 to 40 per pound. 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to permit removal of individual portions 

without damage.

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

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product shall be fantail (butterfly) with tail-on.

• Crabmeat content shall be a minimum of 20 percent and a maximum of 25 percent.

32. SNOW CRAB CLUSTERS, FULLY COOKED

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 12 ounces each (natural clusters) (no

additional tolerance allowed)

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packed so that solidly frozen

individual portions can be removed without damage.

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

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good ManufacturingPractices.

• Product shall be processed from fresh Chionoecetes opilio shellfish meat.

• Product must meet minimum 80 percent fill.

• Sodium shall be a maximum of 120 mg per ounce.
126

33. TILAPIA FILLETS, BONELESS AND/OR SKINLESS, RAW

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 to 6 ounces each (3 to 5 ounces will be allowed when 

the 4 to 6 ounce product is unavailable)

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to 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 requirements of the United States Standards for

Grades of Fish Fillets.

• Product shall have the following characteristics:

o Type 2 – frozen (IQF)

o Sub Style A – glazed

o Sub Style B – unglazed

o Style 1 (iv) – single, skin off

o Bone Classification 1 –there shall be as few bones as possible

• Sodium shall be a maximum of 120 mg per ounce.

34.TROUT, WHOLE, RAW

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 8 to 10 ounces each (no additional tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to 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 requirements of the United States Standards for

Grades of Fish Fillets.

• Product shall have the following characteristics:

o Type 3 – frozen, IQF

o Sub Style A – glazed

o Style 2 – dressed, eviscerated

• Sodium shall be a maximum of 120 mg per ounce.
127

35.TROUT FILLETS, RAW

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 to 6 ounces each (no additional tolerance allowed) 

PACKAGING AND MARKING:

• Product shall be Individually Quick Frozen (IQF) and packaged to protect it from

deterioration during shipping and storage and to 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 requirements of the United States Standards for

Grades of Fish Fillets.

• Product shall have the following characteristics:

o Type 2 – frozen, IQF

o Sub Style A – glazed

o Bone Classification 1 – there shall be as few bones as possible

• Sodium shall be a maximum of 120 mg per ounce.

36. TUNA, CANNED OR IN VACUUM POUCH

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 66.5 ounce can or 43-ounce pouch only 

PACKAGING AND MARKING:

• Product shall be packaged in hermetically sealed cans or in vacuum foilpouches.

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

• Product marked as “Light Tuna” must meet the requirements of CID A-A20155D, CFR 161.190, CFR Part 123, and CFR Part 110.

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the U.S. Department of Agriculture

(USDA).

• Product shall be processed in accordance with Good ManufacturingPractices.

• Product shall have the following characteristics: Type A – canned, Type B – flexible

pouch, Form I – chunk, Form II – solid, Color A – light, Package medium 1 – water

• Sodium shall be a maximum of 125 mg per ounce and a maximum of 150 mg per

ounce for flavored products.
128

37. OCEAN PERCH, FLT, PACIFIC, IQF, WILD, RAW

SERVICES AUTHORIZED: USA, USAF, USN, USMC, USSF

GRADE REQUIREMENT: Grade A

PORTION SIZE/WEIGHT RANGE: 4 – 8 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.

• Wild caught seafood offerings will always be preferred over a farm raised option. 

• When cost and affordability come into consideration farm-raised will be considered.

MISCELLANEOUS REQUIREMENTS:

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

Ocean Perch Rock Fish Fillets.

• Sodium content shall be 50 mg or less per one ounce. 
129

FEDERAL SUPPLY CLASS (FSC) 8910 DAIRY FOODS AND EGGS

MILK INFORMATION

Milk Description

Milk is obtained by milking one or more healthy cows. Milk is a secretion that is completely or

almost completely free from colostrum. The amount of milk fat can be adjusted by separating 

milk fat from the secretion or by adding any one or more of the following to the secretion:

cream, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or nonfat dry 

milk. Milk that is packaged for beverage use shall be pasteurized or ultra-pasteurized. Milk 

needs to be homogenized. Milk and milk products shall meet current good manufacturing 

practices (GMPs) established by the FDA (21 CFR 110).

Milk must contain at least 8.25 percent milk solids, not fat, and at least 3.25 percent milk fat 

(USDA, 2018). Fluid milk and milk products with nutrient claims for fat must meet 

requirements for food nutrient content claims and must use standardized terminology (21 

CFR 130.10). Milk labeled whole fat must contain at least 3.25 percent total milk fat (21 CFR

131.110), reduced fat milk must contain at least 25 percent less total fat than whole fat milk 

(21 CFR 101.62), low fat milk must contain no more than 3 g of total fat (21 CFR 101.62), 

and skim/nonfat/fat-free milk must contain less than 0.5 g of total fat (21 CFR 101.62).

Pasteurization and Homogenization

Pasteurization practices must adhere to the FDA provisions in 21 CFR 131.1. Pasteurization 

shall take place in the proper equipment as defined by the FDA at a temperature and for a 

period of time that allows for microbial destruction. 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 (HTST) Pasteurization) or at a temperature at or above 63°C 

(145°F) for a period of 30 minutes or more (Vat Pasteurization). When sweeteners are added 

to milk or milk products, then the temperature for pasteurization must be increased by 2.8°C 

(5°F) (FDA, 2018).

Additional pasteurization methods may be used to destroy microbes. Different methods of 

pasteurization affect shelf life.

Ultra-high temperature (UHT) processed milk is heated to at least 135°C (275°F) for two

seconds to four seconds and is stored in special packaging. Unopened UHT milk can last for 

six months at ambient temperatures. Once opened it should be refrigerated and treated like 

fresh milk. UHT milk should be stored for a few months without cooling.

Extended shelf life (ESL) milk is produced with a combination of heat treatment and microbial 

filtration at 125°C to 130°C (257°F to 266°F). Shelf life for commercial ESL milk ranges from

30 days to 90 days at 4°C (39°C); careful handling and temperature control are required to 

prevent bacterial growth between the processing and packaging stages.
130

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 meet 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 percent Lactose free milk

Type F - 100 percent Lactose free reduced fat milk

Type G - 100 percent Lactose free Low-fat milk

Type H - 100 percent 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 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

Note: Type I through Type P are not available with Group III (aseptically processed and 

packaged).
131

Vitamin D and Vitamin A Fortification

Each 946 ml (1 quart) of milk types A, E, I, and M (finished milk beverages) shall contain

400 IU of vitamin D. Milk types adjusted for milk fat (Types B, C, D, F, G, H, J, K, L, N, O, 

and P) must be fortified so that the finished fluid milk contains 400 IU of Vitamin D and 

2,000 IU of Vitamin A in each 946 ml (1 quart) of milk. Nutrient levels of Types B, C, D, F, 

G, H, J, K, L, N, O, and P must equal that of fluid milk or milk products before any milk fat 

reduction or modification.

Foreign material

All fluid milk and milk products shall be free of foreign material such as 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. 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. The color must be characteristic of

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 

floating fat particles or wheying off. Acidified and cultured buttermilk products must be

smooth, uniform, and of medium consistency. These types of buttermilk shall be free from 

undesirable gas formation and wheying off; they must be 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 governing shelf life and age.

Manufacturers’ and/or Distributors’ Product Assurance

Manufacturers and distributors shall certify and be prepared to provide proof that all fluid milk 

and milk products meet FDA provisions; adhere to the manufacturers and distributors’ 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.
132

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 shall comply 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 

in the commercial marketplace. Fluid milk and milk products shall comply with all applicable

provisions and regulations of the Federal Food, Drug, and Cosmetic Act and the Fair 

Packaging and Labeling Act (21 CFR, FDA, 2018).

Quality Assurance Provisions

All Grade “A” milk plants that produce milk and milk products must adhere to applicable

requirements in the current edition of the Grade “A” Pasteurized Milk Ordinance (PMO). This 

includes 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 that is on the FDA’s 

Interstate Milk Shippers (IMS) List with an Enforcement Rating of 90 or better that is identified

in the Sanitation Compliance and Enforcement Rating of IMS through the FDA.

A dairy hazard analysis critical control point (HACCP) listing may 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 are found in the IMS list.

Any testing conducted on fluid milk and milk products must be conducted by approved milk 

laboratories that are on the IMS list. Testing procedures must adhere to the most current

editions of the FDA’s Grade “A” Pasteurized Milk Ordinance, the American Public Health 

Association’s Standard Methods for the Examination of Dairy Products, 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.
133

Food Fortification with Vitamins and Minerals

The following applies to food fortification with vitamins and minerals:

• Food fortification with vitamins and minerals takes place when a nutrient is shown by

adequate scientific documentation to have been lost in storage, handling, or 

processing in a measurable amount equal to at 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.

• Good manufacturing practices (GMPs) and normal storage and handling

procedures cannot prevent the loss of such nutrient(s).

• 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.

• 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 and Definitions

Extended Shelf-Life: (ESL) or ultra-pasteurized milk is produced by thermal processing 

using conditions between those used for traditional high-temperature, short-time (HTST)

pasteurization and those used for ultra-high-temperature (UHT) sterilization.

Cultured Milk: Produced by culturing cream, milk, partially skimmed milk, or skim milk –

alone or in combination – with appropriate characterizing bacteria. The product cannot 

contain less than 3.25 percent milk fat and not less than 8.25 percent nonfat milk solids. The 

product may be labeled to show the addition of certain characterizing ingredients and lactic 

acid producing bacteria. Examples include kefir cultured milk, acidophilus cultured milk, 

cultured buttermilk.

Evaporated Milk: 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 percent

milk fat, no less than 16.5 percent nonfat milk solids, and no less than 23 percent, by 

weight, of total milk solids.

Sweetened Condensed Milk: Comprised of a mixture of milk (whole and nonfat,

pasteurized, homogenized milks) with approximately 60 percent of water removed. The 

product is sweetened with safe nutritive carbohydrate sweeteners such as sucrose. 

Sweetened condensed milk contains no less than 8 percent milk fat and no less than 28 

percent total milk solids. 
134

Nonfat Dry Milk: Produced by removing water from pasteurized skim, nonfat, or fat-free 

milk. It contains no more than 5 percent, by weight, of moisture and no more than 1.5

percent, by weight, of milk fat unless otherwise indicated (International Dairy Foods

Association, 2018).

Acidified Milk: 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 percent milk fat and no less than 8.25 percent nonfat milk solids. It must have a 

titratable acidity of no less than 0.5 percent, expressed as lactic acid. Acidified milk shall be 

pasteurized or ultra-pasteurized before the addition of microbial cultures and/or the addition 

of flakes or granules of butterfat or milk fat. 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. Examples include acidified 

kefir milk, acidified acidophilus milk, or acidified buttermilk. (CFR, FDA, 2018).

Organic Milk: The Organic Foods Production 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 such as GM feed and forage 

that could enter the organic production process. (USDA, Office of Inspector General, 2012).

DoD Menu Standards (DODM 1338.10, December 2014 current edition

The following DoD menu standards apply to dairy and eggs:

• All Milk to include milk alternatives (almond, soy, rice, milk, etc.) is fortified with

Vitamin A (at least 1200 IU, 15 percent Daily Value (DV) and Vitamin D (at least 100

IU, 15 percent DV per 8 oz serving.

• Milk alternatives will be fortified and shall provide at least 25 percent of DV

(300mg) of calcium per 8oz liquid serving.

• Offer low fat or skim milk as the primary milk, when available.

• Use low fat or skim (when available) in recipes and appropriate.

• Use evaporated non-fat milk when available.

• Offer reduced fat dairy choices (e.g., cottage cheese, light sour cream, cream

cheese, shredded cheese, and sliced cheese). Use one percent or nonfat cheeses in 

cooking when appropriate.

• Offer a plain yogurt and at least two flavors of low fat or fat free yogurt (0 percent fat 

to 2 percent fat) in either individual or bulk servings without artificial sweeteners at all 

meals. Yogurts must contain fewer than 25 grams of sugar for traditional yogurt 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: artificially

sweetened or alternative milk (soy, oat etc.) yogurts when available and based on 

customer demand in either individual or bulk.

• Offer egg whites or egg substitutes (reduced cholesterol) as an alternative to whole

egg products.

• Use egg substitute in place of whole eggs in baked items.
135

MILK SPECIFICATIONS

1. MILK, REDUCED-FAT, PASTEURIZED, CHILLED (2 to 2.9 PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 with1200 IU (15 percent DV or 360 mcg RAE vitamin A)

• Needs to be fortified with 100 IU (15 percent DV) or 2.5 mcg and 15 percent RDI 

vitamin D per 8 oz., UHT Milk will have the same standards.

• Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)

2. MILK, LOW-FAT, PASTEURIZED, CHILLED (0.5 to 1.9 PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 with1200IU (15 percent DV or 360 mcg RAE vitamin A)

• Needs to be fortified with 100IU (15 percent DV) or 2.5 mcg and 15 percent RDI 

vitamin D per 8 oz

• Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)
136

3. MILK, NON-FAT, PASTEURIZED, CHILLED (0 to 0.5 PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 with1200IU (15 percent DV or 360 mcg RAE vitamin A

• Needs to be fortified with 100IU (15 percent DV) or 2.5 mcg and 15 percent 

RDI vitamin D per 8 oz

• Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors).

4. MILK, LOW-FAT, PASTEURIZED, FLAVORED, CHILLED (0.5 PERCENT to 1.9 

PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 with1200IU (15 percent DV or 360 mcg RAE vitamin A

• Needs to be fortified with 100IU (15 percent DV) or 2.5 mcg and 15 percent RDI 

vitamin D per 8 oz

• Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).

5. MILK, NON-FAT, PASTEURIZED, FLAVORED, CHILLED (0 PERCENT to 0.5 

PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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:
137

• Needs to be homogenized.

• Needs to be fortified with1200IU (15 percent DV or 360 mcg RAE vitamin A

• Needs to be fortified with 100IU (15 percent DV) or 2.5 mcg and 15 percent 

RDI vitamin D per 8 oz

• Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).
138

6. MILK, CULTURED BUTTERMILK, LOW-FAT, PASTEURIZED, CHILLED (1 

PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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.

• U

• Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

7. MILK, CULTURED BUTTERMILK, NON-FAT, PASTEURIZED, CHILLED (0 to 0.5 

PERCENT MILK FAT)

GRADE REQUIREMENT: US Extra Grade A

PORTION SIZE/WEIGHT RANGE: 1 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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, and Flavors).
139

8. MILK, ACIDIFIED BUTTERMILK, LOW-FAT, PASTEURIZED, CHILLED (1 

PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 with vitamin A and vitamin D.

• Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

9. MILK, ACIDIFIED BUTTERMILK, NON-FAT, PASTEURIZED, CHILLED (0 to 0.5 

PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 with vitamin A and vitamin D.

• Acceptable milk groups: I (see Description: Groups, Types, and Flavors).
140

10.MILK, LOW-FAT, PASTEURIZED, 100 PERCENT LACTOSE FREE, CHILLED (0.5 

to 1.9 PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 with vitamin A and vitamin D.

• Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

11.MILK, NON-FAT, PASTEURIZED, 100 PERCENT LACTOSE FREE, CHILLED (0 

PERCENT to 0.5 PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 PT to 7 GALLON BIB AND ASEPTIC PACK 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 with vitamin A and vitamin D.

• Acceptable milk groups: I (see Description: Groups, Types, and Flavors).
141

12.MILK, LOW-FAT AND/OR NON-FAT, EVAPORATED, (0 PERCENT to 1.9 

PERCENT MILK FAT)

GRADE REQUIREMENT: Use CID requirements: AA20072D

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 with vitamin A and vitamin D.

• Acceptable milk groups: II (see Description: Groups, Types, and Flavors).

13.MILK, PASTEURIZED, SWEETENED CONDENSED MILK, (0.0 to 0.5 PERCENT 

MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 1 GALLON BIB AND ASEPTIC PACK 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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.

• May be fortified with vitamin A and vitamin D.

• Acceptable milk groups: I, II (see Description: Groups, Types, and Flavors).
142

14. MILK, NON-FAT, DRY, INST (0.0 to 0.5 PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 10/500GM to 1/50LB 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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:

• Needs to be fortified with vitamin A and vitamin D.

• Acceptable milk groups: II (see Description: Groups, Types, and Flavors).

15. HALF AND HALF, PASTEURIZED, CHILLED

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 1 GALLON BIB AND ASEPTIC pack, 1Tbsp

individual packs

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 milk fat,

but less than 18 percent milk fat.

MISCELLANEOUS REQUIREMENTS:

• Needs to be homogenized.

• May be fortified with vitamin A and vitamin D. Acceptable milk groups: I, II, III

(see Description: Groups, Types, and Flavors).
143

16. LIGHT CREAM, PASTEURIZED, CHILLED

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 1 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 milk fat, 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, and Flavors).

17. LIGHT WHIPPING CREAM, PASTEURIZED, CHILLED

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 1 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 milk fat, but less than 36 percent milk fat. Light

whipping may also be called “whipping cream”.

MISCELLANEOUS REQUIREMENTS:

• Needs to be homogenized.

• Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).
144

18. HEAVY WHIPPING CREAM, PASTEURIZED, CHILLED

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 1 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 should be less than 36 percent milk fat. Heavy whipping may also be called 

“heavy whipping cream”.

MISCELLANEOUS REQUIREMENTS:

• Needs to be homogenized.

• Acceptable milk groups: I (see Description: Groups, Types, and Flavors).
145

ALTERNATIVE PLANT-BASED MILK INFORMATION

While cow’s milk and other dairy products have standards of identity through legal definitions

of foods published by the USDA, milk alternatives currently do not 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. They are popular among vegans and vegetarians. Available

flavors include plain, vanilla, and chocolate. Fortified, unfortified, and organic options are 

available.

Nutritional Value

The nutritional values of milk alternatives vary greatly within the category and when 

compared to milk. When choosing a personal option, customers should read Nutrition Facts

labels and ingredients listed for milk alternative products (Rellinger, 2018).

Labeling and Descriptors

A soymilk product may be labeled as “made from...” or “made with...” when giving the primary 

soy protein source used in its manufacture (Soybean Association, 2018). The following

guidelines apply:

• The following terms may be used as descriptors when soymilk is made from whole

soybeans that have not been subjected to processing when separating the protein 

and fat components before manufacturing the soymilk:

o Made with whole soybeans

o Made from whole soybeans

• The following terms may be used as descriptors when the soymilk is made from

soybean protein and soybean oil ingredients (in other words, not made from whole 

soybeans):

o Made from isolated soy proteins

o Made with soy protein

Other acceptable protein descriptors may be used in place of the terms “isolated soy

proteins” or “soy protein”. Examples are: soy protein concentrate, concentrated soy protein, 

or defatted soy flour.

Modifications

Ways in which soymilk products may be modified include the following:

• Flavorings or sweeteners may be added, and nutritional modifications may be made. 

Any such changes shall be labeled in compliance with the requirements of Federal 

and State law food laws. See the Federal Food, Drug, and Cosmetic Act, Title 21,

United States Code, section 301 et seq.

• 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

CFR §101.13 and §101.62.

• The product may include solids other than soy protein and oil.
146

ALTERNATIVE PLANT-BASED MILK SPECIFICATIONS

1. MILK, SOY, ALMOND, RICE, COCONUT, FLAVORED AND/OR UNFLAVORED, 

CHILLED (0 PERCENT to 1.9 PERCENT FAT)

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB, APAP, AND UHT 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 with chocolate, vanilla, strawberry, banana, or other

flavors such as peach or mango.

• 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).

• Soy milk shall contain no less than 3.0 percent soy protein, no less than 1.0 percent

soybean fat and no less than 7.0 percent total solids.

• UHT is just a common phrasing for Group III (APAP) milk in CID A-A-20338

https://www.ams.usda.gov/sites/default/files/media/CIDMilkFluid.pdf

MISCELLANEOUS REQUIREMENTS:

• Needs to be homogenized.

• Needs to be fortified with a minimum of 1200 IUs (15 percent DV) or 360 mcg RAE of Vitamin A. 

• Needs to be fortified with a minimum of 100 IUs (15 percent DV) or 2.5 mcg of Vitamin D. 

• Needs to be fortified with calcium 25 percent DV 300 mg per liquid 8 oz serving. 

• UHT will be needed for the product to be shelf stable.

• Acceptable milk groups: II (see Description: Groups, Types, and Flavors).
147

SOUR CREAM INFORMATION

Sour cream is the result 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 

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). When these ingredients are added, then the weight of the milk fat must

not be less than 18 percent 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).

Optional Ingredients

• Safe and suitable ingredients that improve texture, prevent syneresis, or extend the

shelf life of the product.

• Sodium citrate in an amount not more than 0.1 percent may be added before

culturing as a flavor precursor.

• Rennet.

• Safe and suitable nutritive sweeteners.

• Salt.

• Flavoring ingredients, with or without safe and suitable coloring, include the following:

• Fruit and fruit juice (including concentrated fruit and fruit juice).

• Safe and suitable natural and artificial food flavoring.

• Milk fat --"Fat--Official Final Action," Section 16.172.

• Ingredients to achieve titratable acidity--"Acidity--Official Final Action," Section 16.023.

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.

Labeling

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
148

SOUR CREAM DESCRIPTIONS

1. SOUR CREAM, PASTEURIZED, CHILLED (18 PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 OZ to 10 LB

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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, CHILLED (3 PERCENT to 3.5 PERCENT 

MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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.

• Flavoring is acceptable.
149

3. SOUR CREAM, REDUCED FAT, PASTEURIZED, CHILLED (2 PERCENT to

2.9 PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 homogenized.

• Extended Shelf Life is acceptable.

• Ultra pasteurized and UHT is acceptable.

• Organic is acceptable.

• Flavoring is acceptable.

4. SOUR CREAM, LOW-FAT, PASTEURIZED, CHILLED (0.5 PERCENT to 1.9

PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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.

• Flavoring is acceptable.
150

5. SOUR CREAM, NON-FAT, PASTEURIZED, CHILLED

(0.0 PERCENT to 0.5 PERCENT MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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.

• Flavoring is acceptable.
151

YOGURT INFORMATION

Description

Yogurt is produced by culturing a mixture of milk and cream with the lactic acid to producing 

bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurt contains at least 

3.25 percent milk fat and 8.25 percent solids, not fat. One or more of the other optional 

ingredients listed in this section may be added. Any optional ingredients used 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 to pasteurize before the addition of the 

bacterial culture. Flavoring ingredients may be added after pasteurization or ultrapasteurization. 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).

Greek Yogurt

Greek yogurt is a strained yogurt with an ultra to thick texture that results from being strained

three times (regular yogurt is strained twice) to remove most of the liquid (the whey). This 

process also makes Greek yogurt higher in protein and lower in sugar than regular yogurt 

(Dairy Council of California, 2015). Greek yogurt must adhere to the following standards:

• Greek yogurt must contain fewer than 16 grams of sugar per 5.3 to 6 ounce serving.

• Calcium must be 10 percent RDI (130mg) minimum.

Traditional Yogurt

Traditional yogurt must adhere to the following standards:

• Traditional style yogurts must contain fewer than 25 grams of sugar for per 5.3 to

6 ounce serving.

• Must contain 10 percent RDI (130mg) minimum Calcium.

Traditional or Greek 8 Ounce or Bulk Size

Traditional or Greek Yogurt in 8 ounce or bulk size must meet the calcium and sugar

specifications listed above for the 5.3 ounce to 6 ounce serving size.

Optional Vitamin Additions

The following vitamin additions are optional:

• When vitamin A is added, each 946 milliliters (quart) of the food shall contain not

less than 2,000 International Units, within the limits of current Good Manufacturing 

Practices.

• When vitamin D is added, each 946 milliliters (quart) of the food shall contain 400

International Units, within the limits of current Good Manufacturing Practices.
152

Optional Dairy Ingredients

The following dairy ingredients, alone or in combination, may be added to yogurt:

• Cream

• Milk

• Partially skimmed milk

• Skim milk

Other Optional Ingredients

• Concentrated skim milk

• Nonfat dry milk

• Buttermilk

• Whey*

• Lactose

• Lactalbumins

• Lactoglobulins

• Flavoring ingredients

• Color additives

• Stabilizers

*Note that whey, modified by partial or complete removal of lactose and/or minerals, may be 

used 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 because of adding such ingredients.

Nutritive Carbohydrate Sweeteners

The following nutritive carbohydrate sweeteners may be used in yogurt:

• Beet or cane sugar (sucrose)

• 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

• Any of the sweeteners, except table syrup
153

Labeling

All ingredients used in this food shall be declared on the product label (Code of Federal Regulations, 

2017) (Code of Federal Regulations, 2017). The term "homogenized" may appear on the label if the 

dairy ingredients used are homogenized.

YOGURT SPECIFICATIONS

1. YOGURT, WHOLE, PASTEURIZED, CHILLED (3 PERCENT to 3.5 PERCENT MILK 

FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 4 oz, 5.3 oz, 6 oz -individual sizes to bulk

size. PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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.

• May be fortified with Vitamin A and Vitamin D.

• Extended Shelf Life is acceptable.

• Ultra pasteurized and UHT is acceptable.

• Organic is acceptable.

• Traditional style yogurts must contain fewer than 25 grams of sugar for per 5.3 to

6 ounce serving.

• Must contain at least 10 percent of the RDI (130mg) equaling 10 percent of the (1300mg)

DV for Calcium per 5.3 to 6 ounce serving.

• Greek Variety is acceptable.

• Must contain fewer than 16 grams of sugar for per 5.3 to 6 ounce serving.

• Flavoring is acceptable.
154

2. YOGURT, REDUCED FAT, PASTEURIZED, CHILLED (2 PERCENT to 2.9 PERCENT 

MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE:4oz, 5.3 ounce to 6 ounce or bulk size 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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:

• May be fortified with vitamin A and vitamin D

• Must be fewer than 25 grams of sugar per 5.3 to 6 oz serving

• Must contain at least 10 percent RDI (130mg) equaling 10 percent of the (1300mg) DV

Calcium per 5.3 ounce to 6 ounce serving

• Needs to be homogenized.

• Extended Shelf Life is acceptable.

• Ultra pasteurized and UHT is acceptable.

• Organic is acceptable.

• Greek Variety is acceptable.

• Flavoring is acceptable.

3. YOGURT, LOW-FAT, PASTEURIZED, CHILLED (0.5 PERCENT to 1.9 PERCENT MILK 

FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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:

• May be fortified with vitamin A and vitamin D

• Must be fewer than 25 grams of sugar per 5.3 to 6 oz serving

• Must contain at least 10 percent RDI (130mg) equaling 10 percent of the (1300mg) DV

Calcium per 5.3 ounce to 6 ounce serving

• Needs to be homogenized.

• Extended Shelf Life is acceptable.

• Ultra pasteurized and UHT is acceptable.

• Organic is acceptable.

• Greek Variety is acceptable.

• Flavoring is acceptable.
155

4. YOGURT, NON-FAT, PASTEURIZED, CHILLED (0.0 PERCENT to 0.5 PERCENT MILK 

FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 4oz, 5.3 oz. to 6 oz. or bulk

packaging. PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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.

• May be fortified with Vitamin A and Vitamin D.

• Sugar content shall be fewer than 25 grams and shall have at least 15 percent DV

for calcium per 5.3-ounce to 6-ounce serving.

• Must contain at least 10 percent of the RDI (130mg) equaling 10 percent of the 

(1300mg)DV for Calcium per 5.3 to 6 ounce serving

• Extended Shelf Life is acceptable.

• Ultra pasteurized and UHT are acceptable.

• Organic is acceptable.

• Greek Variety is acceptable.

• Flavoring is acceptable.

5. YOGURT, WHOLE, PASTEURIZED, GREEK, CHL (3 PERCENT TO 3.5 PERCENT 

MILK FAT)

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 oz, 5.3 oz, or 6 oz – individual sizes to bulk size. 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration during

shipment and storage and will 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 for Greek yogurt shall be fewer than 16 grams per 5.3-ounce to 6-

ounce serving.

• Must contain at least 10 percent of the RDI (130mg) equaling 10 percent of the 

(1300mg)DV for Calcium per 5.3 to 6 ounce serving

• Extended Shelf Life is acceptable

• Ultra pasteurized and UHT are acceptable

• Organic is acceptable

• May be fortified with Vitamin A and Vitamin D.
156

6. YOGURT, REDUCED FAT, PASTEURIZED, GREEK, CHL (2 PERCENT TO 2.9 

PERCENT MILK FAT)

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 oz, 5.3 oz, 6 oz, individual sizes to bulk size. 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration during

shipment and storage and will 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 for Greek yogurt shall be fewer than 16 grams per 5.3-ounce to 6-

ounce serving.

• Must contain at least 10 percent of the RDI (130mg) equaling 10 percent of the 

(1300mg)DV for Calcium per 5.3 to 6 ounce serving

• May be fortified with Vitamin A and Vitamin D.

• Extended Shelf Life is acceptable.

• Ultra pasteurized and UHT are acceptable.

• Organic is acceptable.

7. YOGURT, LOW FAT, PASTEURIZED, GREEK, CHL (0.5 PERCENT TO 1.9 PERCENT 

MILK FAT)

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 that will protect it from deterioration during

shipment and storage and will 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 for Greek yogurt shall be fewer than 16 grams per 5.3-ounce to 6-ounce 

serving.

• Must contain at least 10 percent of the RDI (130mg) equaling 10 percent of the 

(1300mg)DV for Calcium per 5.3 to 6 ounce serving

• May be fortified with Vitamin A and Vitamin D.

• Extended Shelf Life is acceptable.

• Ultra pasteurized and UHT are acceptable.

• Organic is acceptable.
157

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

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 oz, 5.3 oz, 6 oz, individual sizes to bulk size. 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that will protect it from deterioration during

shipment and storage and will 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 for Greek yogurt shall be fewer than 16 grams per 5.3-ounce to 6-ounce 

serving.

• Must contain at least 10 percent of the RDI (130mg) equaling 10 percent of the 

(1300mg)DV for Calcium per 5.3 to 6 ounce serving

• May be fortified with Vitamin A and Vitamin D.

• Extended Shelf Life is acceptable.

• Ultra pasteurized and UHT are acceptable.

• Organic is acceptable.
158

COTTAGE CHEESE INFORMATION

Description

Cottage cheese is formed by adding a creaming mixture, also called a dressing, to dry curd 

cottage cheese. The product contains at least 4 percent milk fat and not more than 80 

percent moisture (International Dairy Foods Association, 2018) (CDR, FDA, 2018). Military

services shall offer low fat or reduced fat choices when available and based on customer 

demand.

COTTAGE CHEESE DESCRIPTIONS

1. COTTAGE CHEESE, PASTEURIZED, CHILLED (0.0 PERCENT to 4 PERCENT MILK 

FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 5.3 OZ to 10 LB CONTAINER 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 131.218 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.

• Greek Variety is acceptable.

• Flavoring is acceptable.
159

CHEESE INFORMATION

Descriptions

The paragraphs below describe cheddar cheese, Colby cheese, American cheese, Swiss

cheese, and Monterey Jack cheese.

Cheddar Cheese is cheese made by the cheddaring process or by another procedure that 

produces a finished cheese having the same physical and chemical properties as cheese 

produced by the cheddaring process. Cheddar cheese is made from cow’s milk, with or

without the addition of coloring matter, and with common salt; it has a maximum 39 percent 

moisture content. The water-free substance contains a minimum of 50 percent milk fat and 

conforms to the provisions of 21 CFR 133.113.

Colby Cheese is cheese made by the Colby process or by another procedure that produces 

a finished cheese having the same organoleptic, physical, and chemical properties as the 

cheese produced by Colby process. Colby cheese is made from cow’s milk, with or without

the addition of coloring matter, and with common salt; it has a maximum 40 percent moisture 

content. The water-free substance contains a minimum of 50 percent milk fat and conforms 

to the provisions of 21 CFR 133.118.

American Style Cheese conforms to the provisions of 21CFR 133.113 and CFR133.118.

Swiss and Emmentaler are interchangeable terms. Swiss cheese is cheese made by the

Swiss process or by any other procedure that produces a finished cheese having the same 

physical and chemical properties as cheese produced by the Swiss process. Swiss cheese is 

prepared with milk; it has holes, or eyes, that develop throughout the cheese by 

microbiological activity. Swiss cheese has a maximum 41 percent moisture content, and its 

solids contain a minimum of 43 percent of milk fat. It is aged a minimum of 60 days and 

conforms to the provisions of 21 CFR 133.195.

Monterey Jack is cheese made by the Monterey process or by another procedure that 

produces a finished cheese having the same organoleptic, physical, and chemical properties 

as the cheese produced by the Monterey process. Monterey Jack cheese is made from

pasteurized cow’s milk, with or without the addition of coloring matter, and with common salt. 

It has a maximum of 44 percent moisture content. The water-free substance contains a

minimum of 50 percent milk fat and conforms to the provisions of 21 CFR PART 133.

Army preference is to purchase USDA AMS officially graded products, 

the use of USDA AMS grading services is not mandatory. Acceptable verbiage in this 

instance would include “Grade A” or “Fancy” for products meeting USDA Grade A 

characteristics and “Grade B” or “Choice” for products meeting USDA Grade B 

characteristics. Grade declarations such as “US Grade A” and “US Grade B” are reserved 

for USDA AMS officially graded products only.” The manufacturer will be required to produce 

a letter or product specification stating the product is grade equivalent to USDA AMS.
160

CHEESE SPECIFICATIONS

1. CHEDDAR CHEESE

GRADE REQUIREMENT: US Grade AA, US Grade A (US Grade B and Grade C not

acceptable) (USDA, n.d.)

PORTION SIZE/WEIGHT RANGE: 1 ounce to 44-pound BLOCK 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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

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 that 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.
161

3. AMERICAN PROCESSED CHEESE

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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:

• NA: Shall not be greater than 460mg per ounce.

• Protein: Shall be greater than 4.5 grams per ounce.

• Organic is acceptable.

• Flavorings are acceptable.

• Reduced fat is acceptable.

4. SWISS CHEESE (EMMENTALER)

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 that 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.
162

5. MONTEREY (MONTEREY JACK)

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 that 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

GRADE REQUIREMENT: CFR Title 21 Part 133.106 reference for evaluation of blue cheese.

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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.
163

7. MOZZARELLA CHEESE

GRADE REQUIREMENT: USDA Specifications for Mozzarella Cheeses or CID A-A20248.

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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

GRADE REQUIREMENT: N/A, needs to follow regulation CFR 133.160 Cheese.

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 PARMESAN / ROMANO

GRADE REQUIREMENT: N/A, need to follow regulation CFR 133.146 Cheese.

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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.
164

10. CREAM CHEESE

GRADE REQUIREMENT: N/A, need to follow regulation CFR 133.133 Cheese.

PORTION SIZE/WEIGHT RANGE: Individual packs through 10 pounds 

PACKAGING AND MARKING:

• Product shall be packaged in a manner that 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 INFORMATION

General Information and Description

A smoothie is a creamy cold beverage, generally made in a lender that contains fruit, 

vegetables, and other ingredients. Smoothies are classified as non-dairy based or dairy

based depending on if they are prepared with or without dairy products such as milk, yogurt, 

or ice-cream.

Non-Dairy Based Smoothie

Acceptable ingredients in a non-dairy based smoothie include the following:

• Fruit and/or vegetables: fresh, frozen, or canned in 100 percent juice.

• Non-dairy base such as cow’s milk alternative (nut-milk beverages, soy milk, rice

milk, 100 percent fruit juice, water, and/or non-dairy yogurt).

• Nutritional add-ins such as plant-based protein powder, nut butters, honey, seeds

(excluding hemp).

A non-dairy based smoothie must not include the following:

• Additional sweetening agents such as syrups or nectars

• Sugar substitutes

• Sugar alcohols

Dairy Based Smoothie

Acceptable ingredients in a dairy based smoothie include the following:

• Fruit and/or vegetables: fresh, frozen, or canned in 100 percent juice.

• Dairy base such as nonfat skim milk, 1 percent milk, or yogurt (plain or Greek).

• Nutritional add-ins such as whey protein powder, nut butters, honey, seeds (excluding hemp).

A dairy based smoothie must not include the following:

• Whole, 2 percent, flavored and/or sweetened milks

• Yogurts with added sugar

• Additional sweetening agents such as syrups or nectars

• Sugar substitutes

• Sugar alcohols
165

SMOOTHIE SPECIFICATIONS

1. FRUIT AND/OR VEGETABLE SMOOTHIE, NON-DAIRY BASE

GRADE REQUIREMENT: From USDA Grade A or USDA Grade B fruits and

vegetables 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 that 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.

2. FRUIT AND/OR VEGETABLE SMOOTHIE, DAIRY BASE

GRADE REQUIREMENT: A/B

SERVING: 8 to 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 that 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.
166

EGG INFORMATION

General Information

A shell egg is defined as the egg of a domesticated chicken (CFR 118.3, 2017). Eggs are

considered a very nutritious food; however, they are as perishable as 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 

where 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 contain non-egg ingredients. Liquid, frozen, and dried egg products often are

used as ingredients in foods such as prepared mayonnaise and ice cream (USDA, 2011).

Egg products that are sold must be pasteurized and must bear the USDA inspection mark.

They must be in tightly sealed containers, must show no signs of thawing if frozen, and must 

be 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, except for those products exempted under the Act. Officially inspected

egg products bear the USDA inspection mark.

The Food and Drug Administration (FDA) is responsible for inspecting 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).
167

Grades of Shell Eggs

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

U.S. Consumer Grade AA (at origin). These are eggs that are at least 87 percent AA quality. 

The maximum of 13 percent that may be below AA quality may consist of A or B quality in 

any combination, except that 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. No more than 5 percent (7 percent for Jumbo size) of Checks are permitted and no 

more than 0.50 percent may be Leakers, Dirties, or Losses (due to meat or blood spots) are 

permitted in any combination (except that Loss may not exceed 0.30 percent; other types of 

Loss are not permitted).

U.S. Consumer Grade AA (at destination). These are eggs that are at least 72 percent AA 

quality. The maximum of 28 percent that may be below AA quality shall consist of at least 10 

percent A quality; the remainder shall be B quality except that, within the tolerance for B

quality, no more than 1 percent may be B quality due to air cells over 3/8-inch, blood spots 

(aggregating not more than 1/8 inch in diameter), or serious yolk defects. No more than 7 

percent (9 percent for Jumbo size) Checks are permitted, and no more than 1 percent may 

be Leakers, Dirties, or Losses (due to meat or blood spots) are permitted in any combination 

(except that Loss may not exceed 0.30 percent; other types of Loss are not permitted).

U.S. Consumer Grade A (at origin). These are eggs that are at least 87 percent A quality 

or better. Of the maximum 13 percent that may be below A quality, no more than 1 percent

may be B quality due to air cells over 3/8-inch, blood spots (aggregating not more than 1/8 

inch in diameter), or serious yolk defects. No more than 5 percent (7 percent for Jumbo size) 

Checks are permitted, and no more than 0.50 percent may be Leakers, Dirties, or Losses

(due to meat or blood spots) are permitted 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 destination). These are eggs that are at least 82 percent A

quality or better. Of the maximum 18 percent that may be below A quality, no more than 1 

percent may be B quality due to air cells over 3/8-inch, blood spots (aggregating not more 

than 1/8 inch in diameter), or serious yolk defects. No more than 7 percent (9 percent for 

Jumbo size) Checks are permitted, and no more than 1 percent may be Leakers, Dirties, or 

Losses (due to meat or blood spots) are permitted 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). These are eggs that are at least 90 percent B quality

or better. No more than 10 percent may be Checks and no more than 0.50 percent may be

Leakers, Dirties, or Loss (due to meat or blood spots) are permitted in any combination

(except that such Loss may not exceed 0.30 percent; other types of Loss are not permitted).
168

U.S. Consumer Grade B (at destination). These are eggs that are at least 90 percent B 

quality or better. No more than 10 percent may be Checks and no more than 1 percent may 

be 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. The following applies to lots of two or more cases:

• Grade AA -- No individual case may exceed 10 percent fewer Grade AA quality eggs

than the minimum permitted for the lot average.

• Grade A -- No individual case may exceed 10 percent fewer Grade A quality eggs

than the minimum permitted for the lot average.

• For Grade B -- No individual case may exceed 10 percent fewer B quality eggs

than the minimum permitted for the lot average.

No lot of Grade AA, Grade A, or Grade B shall be rejected or downgraded because of 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). Dried eggs may also be powdered. The finished

product is free of viable Salmonella microorganisms.

The following may be added as an optional anti-caking agent:

• Silicon dioxide, no more than 1 percent.

• Sodium silicoaluminate must be less than 2 percent by weight of the finished product.

The final product shall contain at least 95 percent of total eggs solids by weight.

Dried egg products using either of the optional anti-caking agents specified above must

include one of the following applicable statements on the label: "Not more than 1 percent

silicon dioxide added as an anti-caking agent" or "Less than 2 percent sodium silicoaluminate 

added as an anti-caking agent”.

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).
169

Frozen Eggs

Frozen eggs, frozen whole eggs, or frozen mixed eggs are prepared by freezing liquid eggs

that meet FDA regulations (CFR 160.115). The finished product is free of viable Salmonella 

microorganisms.

Optional ingredients of 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. A water carrier shall contain no less than 50 percent by weight of 

either the monosodium phosphate or monopotassium phosphate.

Frozen egg products using either of the above optional ingredients must include one of the 

following statements on the label: “Monosodium phosphate (or monopotassium phosphate) 

added to preserve color”. If a water carrier is used the statement must read: “Monosodium

phosphate (or monopotassium phosphate), with 10 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 removed from their shells; yolks and white remain in their natural proportion. The liquid

eggs 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 liquid egg products 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 are all obtained from domestic hen eggs. 

The eggs are removed from their shells, and the whites are separated from yolks. The whites

may be mixed, or they may be mixed and strained. The whites are pasteurized or otherwise

treated to destroy all viable Salmonella microorganisms. 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 such as whipping, 

pasteurization, or a treatment that renders liquid egg whites free of Salmonella 

microorganisms. Any such food additives must conform to regulations established by the 

FDA.

Ingredients used as whipping aids must be labeled clearly on the product panel and must be

prominent enough so that they are likely to be seen and understood by ordinary individuals. 

All ingredients used in the egg whites shall be declared on the label as required by the Code 

of Federal Regulations (CFR, FDA, n/a) (CFR 160.140).
170

Dried Egg Whites

Dried egg whites, egg white solids, dried egg albumen, or egg albumen solids are prepared 

by drying liquid egg whites in conformance with CFR 160.140. Drying shall be done with 

precautions that ensure that the finished product is free of viable Salmonella

microorganisms. Dried egg whites may be powdered.

Before drying, the lysozyme and avidin contents may be reduced; in this case CFR 173.25 

must be used to regulate cation exchange resins (cation exchange resins are small, porous, 

plastic beads (approximately .5 mm diameter) that are fixed with a specific charge that 

cannot be removed and is part of the resin’s cross-linked makeup or structure). 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.

Before drying, the glucose content of the liquid egg whites is reduced by adjusting the pH,

where necessary, with food-grade acid and by using one of the following optional 

procedures:

• Enzyme procedure – A solution of a glucose-oxidase-catalase preparation and

hydrogen peroxide is added to liquid egg whites.

• Controlled fermentation procedures – The following two procedures may be used:

• 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.

The common names for any optional ingredients such as whipping ingredients must be listed 

on the label when dried egg products are prepared from liquid eggs that contain any optional

ingredients. All ingredients used in the dried eggs 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 (which also may be referred to as liquid egg yolks, yolks, or liquid yolks) are yolks 

of domestic hen eggs that are separated from the whites. They 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 egg yolks 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) are prepared by drying egg yolks that conform to CFR 

160.180. The finished product is free of viable Salmonella microorganisms. Before drying, the

glucose content of the liquid eggs may be reduced by one of the following optional 

procedures:
171

• Enzyme procedure – A solution of a glucose-oxidase-catalase preparation and

hydrogen peroxide is added to liquid egg yolks.

• Yeast procedure – The pH of the liquid egg yolks is adjusted to the range of 6.0 to 7.0, 

if necessary, by the addition of dilute, chemically pure hydrochloric acid. 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 anti-caking ingredients, either silicon dioxide or sodium silicoaluminate, may be 

used. The amount of silicon dioxide must not exceed 1 percent and the amount of sodium

silicoaluminate must not exceed 2 percent by weight of the finished product. The finished

product must contain at least 95 percent, by weight, of total egg solids.

If either of the optional anti-caking ingredients is used, the product label must display one of 

the following statements: "Not more than 1 percent silicon dioxide added as an anti-caking 

agent" or "Less than 2 percent sodium silicoaluminate added as an anti-caking agent.”

All ingredients used in the product 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 (frozen yolks) are the prepared by freezing egg yolks that conform to CFR

160.180. Precautions must be taken to ensure that the finished product is free of viable 

Salmonella microorganisms.

All ingredients used in the product 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

In addition to nutrition information on consumer packages, other labeling information is

required for egg products. All egg products must be labeled with the following:

• The common or usual name of the egg product. If the egg product comprises two

or more ingredients, the ingredients must be listed in descending order of 

predominance.

• The name and address of the packer or distributor.

• The date of packing, which may be shown as a lot number or production code number.

• The net contents.

• The official USDA inspection mark and establishment number.

https://www.ams.usda.gov/sites/default/files/media/Shell_Egg_Standard%5B1%5D.pdf

Eggs 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 to produce eggs with higher omega-3 fatty acid content than standard eggs. Eggs

fortified with DHA shall contain at least 20 mg of DHA per egg. Neither the USDA nor the 

FDA has any regulation on fortification of DHA in eggs.
172

EGG SPECIFICATIONS

1. EGGS, SHELL, PASTEURIZED, LARGE

GRADE REQUIREMENT: A/AA

PORTION SIZE/WEIGHT RANGE: 15 or 30 DOZEN CARTONS TO A CASE, 180/360

EGGS.

PACKAGING AND MARKING:

• Packaged in a manner that will protect the eggs from deterioration during shipment

and storage and will 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) are acceptable.

• USDA grade marked as free range or cage-free is acceptable.

• USDA Organic marking is acceptable

2. EGGS, SHELL, PASTEURIZED, MEDIUM

GRADE REQUIREMENT: A/AA

PORTION SIZE/WEIGHT RANGE: 15 or 30 DOZEN CARTON TO A CASE, 180 /360 EGGS

PACKAGING AND MARKING:

• Packaged in a manner that will protect the eggs from deterioration during shipment

and storage and will 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) are acceptable.

• USDA grade marked as free range or cage-free is acceptable.

• USDA Organic marking is acceptable.
173

3. EGGS, SHELL, PASTEURIZED, SMALL

GRADE REQUIREMENT: A/AA

PORTION SIZE/WEIGHT RANGE: 15 / 30 DOZEN CARTON TO A CASE, 180 / 360 EGGS

PACKAGING AND MARKING:

• Packaged in a manner that will protect the eggs from deterioration during shipment

and storage and will 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) are acceptable.

• USDA grade marked as free range or cage-free is acceptable.

• USDA Organic marking is acceptable.

4. EGGS, DRIED (DEHYDRATED)

GRADE REQUIREMENT: A/AA

PORTION SIZE/WEIGHT RANGE: 1.75 LB CONTAINER 

PACKAGING AND MARKING:

• Packaged in a manner that will protect the eggs from deterioration during shipment and

storage and will 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) are acceptable.

• USDA grade marked as free range or cage-free is acceptable.

• USDA Organic marking is acceptable.
174

5. EGGS, FULLY COOKED (HARD), FROZEN, WHOLE OR DICED, PEELED OR 

UNPEELED

GRADE REQUIREMENT: N / A

PORTION SIZE/WEIGHT RANGE: 4 - 5 POUND CONTAINER OR BAG, AND 2 EGG PACK

PACKAGING AND MARKING:

• Packaged in a manner that will protect the eggs from deterioration during shipment

and storage and will permit removal of individual portions without damage.

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

• Needs to follow regulation 21 CFR160.110. 

MISCELLANEOUS REQUIREMENTS:

• Eggs enriched with omega-3 fatty acids (ALA, EPA, DHA) are acceptable.

• USDA grade marked as free range or cage-free is acceptable.

• USDA Organic marking is acceptable.

6. EGGS, LIQUID, PASTEURIZED

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 that will protect the eggs from deterioration during shipment

and storage and will 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) are acceptable.

• USDA grade marked as free range or cage-free is acceptable.

• USDA Organic marking is acceptable.

7. EGGS, WHITES

GRADE REQUIREMENT: Need to pasteurized

PORTION SIZE/WEIGHT RANGE: 2 POUND CONTAINER 

PACKAGING AND MARKING:

• Packaged in a manner that will protect the eggs from deterioration during shipment

and storage and will 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) are acceptable.

• USDA grade marked as free range or cage-free is acceptable.

• USDA Organic marking is acceptable.
175

FEDERAL SUPPLY CLASS (FSC) 8915

FRUITS, VEGETABLES (INCLUDING BEANS), AND JUICES INFORMATION

Introduction

All processed fruits, juices, and vegetables must meet the established U.S. Standards for 

Grades for Processed Fruits and Vegetables. Unless an item specification in this guide 

specifically identifies Grade B or not applicable (N/A), all processed fruit, juice, and

vegetable products must meet Grade A requirements to qualify for inclusion on Service

catalogs. Grade B will be accepted in lieu of Grade A when United States Department of 

Agriculture (USDA) and Defense Logistics Agency (DLA) Troop Support research 

determines that Grade A is consistently unavailable in quantity, is not available domestically,

or is cost prohibitive. Grades less than Grade B will not be purchased for military 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 that combine requirements for U.S. Grade A or

B will be removed.

The Army’s preference is to purchase USDA Agricultural Marketing Service (AMS) officiallygraded products, the use of USDA AMS grading services is not mandatory. However, to 

ensure that the product in the case meets the desired grade, the Principile Display Panel

and/or case label must state the product’s grade. Acceptable labeling in this instance 

includes “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 only for USDA AMS 

officially graded products.

Package Types

Packaging options for fruit, juice, and vegetable products include jars (glass or plastic), 

bottles, cartons, cans, plastic bags, or plastic containers. 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 INFORMATION

The minimum portion size for individual serving packages of shelf stable processed fruits is 4

ounces. Unless specified, the liquid included in all shelf stable processed fruit products shall

be no higher than light syrup, lightly sweetened fruit juice(s), or lightly sweetened fruit juice(s) 

and water.
176

FRUIT CATALOG

1. APPLES, SLICED, CANNED

REFERENCE NAME: United States Standards Grades 

GRADE REQUIREMENT: U.S. Grade C or U.S. Standard 

PORTION SIZE/WEIGHT RANGE: - #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 ManufacturingPractices.

• 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

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/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 shall be processed in accordance with Good 

ManufacturingPractices.

3. APPLES, RINGS, SPICED, CANNED

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/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 shall be processed in accordance with Good 

ManufacturingPractices.

4. APPLESAUCE, SHELF STABLE (CANNED, VACUUM POUCH, OR INDIVIDUAL 

CUPS)

REFERENCE NAME: United States Standards for Grades of Canned Applesauce 

GRADE REQUIREMENT: U.S. Grade A or U.S. No. 1, U.S. No 2

PORTION SIZE/WEIGHT RANGE: #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 ManufacturingPractices.

• 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 (divided into small parts) style (for 

example, canned applesauce in which the apple ingredient has been pulverized into

granular particles).
177

5. APPLESAUCE (FLAVORED), SHELF STABLE (VACUUM POUCH OR INDIVIDUAL 

SERVING PACKAGES)

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Minimum 4-ounce 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 or strawberry are permitted.

6. APRICOTS, DRIED

REFERENCE NAME: United States Standards for Grades of Dried

Apricots 

GRADE REQUIREMENT: U.S. Grade A, U.S. No. 1, or 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 

ManufacturingPractices.

7. APRICOTS, HALVES, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Apricots and Canned

Solid-Pack Apricots

GRADE REQUIREMENT: U.S. Grade A or Grade B (when Grade A is not available), U.S. No. 1,

or U.S. No 2

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds 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 ManufacturingPractices.

• Product may be peeled or unpeeled.

• Permissible liquid medium may be no heavier than light syrup.

• Product shall meet the recommended minimum drained weight identified in

the Grade Standard.

8. BANANA CHIPS, DEHYDRATED

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds 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 

ManufacturingPractices.
178

9. BANANAS, SLICED, FROZEN

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product shall be processed in accordance with Good ManufacturingPractices.

10. BLACKBERRIES, FROZEN

REFERENCE NAME: United States Standards for Grades of Frozen

Berries GRADE REQUIREMENT: US Grade A or US Fancy

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS: Product is to be individually quick frozen.

11. BLUEBERRIES, WILD OR CULTIVATED, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Blueberries 

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 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 liquid packing medium shall be water.

• Product shall meet the recommended minimum drained weight identified in

the Grade Standard.

12. BLUEBERRIES, WILD OR CULTIVATED, FROZEN

REFERENCE NAME: United States Standards for Grades of Frozen Blueberries 

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible. 

PACKAGING AND MARKING:

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product shall be processed in accordance with Good ManufacturingPractices.
179

13. BOYSENBERRIES, FROZEN

REFERENCE NAME: United States Standards for Grades of Frozen Berries

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product shall be processed in accordance with Good ManufacturingPractices.

14. CHERRIES, RED TART, PITTED, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Red Tart Pitted

Cherries 

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Permissible liquid medium may be no heavier than light syrup.

• Product shall meet the recommended minimum drained weight identified in

the Grade Standard.

15. CHERRIES, RED TART, PITTED, FROZEN

REFERENCE NAME: United States Standards for Grades of Frozen Red Tart Pitted

Cherries 

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product shall be processed in accordance with Good ManufacturingPractices.

16. CHERRIES, SWEET, CANNED

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 varieties are permissible.

• Style – Product is to be pitted.

• Permissible liquid medium may be no heavier than light syrup.

• Product shall meet the recommended minimum drained weight identified in

the Grade Standard.
180

17. CHERRIES, SWEET, FROZEN

REFERENCE NAME: United States Standards for Grades of Frozen Sweet

Cherries GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Type - Light or dark varieties are permissible.

• Style - Product is to be pitted.

18. CHERRIES, MARASCHINO, WHOLE OR HALVES, SHELF STABLE

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: –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.

19. CRANBERRIES, DRIED 

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds 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 

ManufacturingPractices.

20. CRANBERRY SAUCE, WHOLE OR JELLIED, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Cranberry

Sauce 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 shall be processed in accordance with Good 

ManufacturingPractices.
181

21. DATES, WHOLE, PITTED

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds 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 

ManufacturingPractices.

22. FRUIT COCKTAIL, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Fruit

Cocktail GRADE REQUIREMENT: US Grade B

PORTION SIZE/WEIGHT RANGE: #10 can ONLY.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Permissible liquid medium may be no heavier than light syrup.

• Product shall meet the recommended minimum drained weight identified in

the Grade Standard.

23. FRUIT MIX, FROZEN 

REFERENCE NAME: N/A 

GRADE REQUIREMENT:

N/A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Formulations with melons are not permissible.

• If formulations contain grapes, they shall be of the seedless variety.

24. FRUIT MIX, SHELF STABLE

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: #10 can ONLY.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Permissible liquid medium 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 specified in the 

Grade Standard.

• The liquid packing medium shall be natural juice or light syrup.

• Product shall meet the recommended minimum drained weight in the Grade Standard.
182

25. FRUIT, EXTENDED SHELF LIFE, CHILL

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 shelf life of 14 days.

• Product may be in a solution of water, sugar, and citric acid or in another packing medium.

26. MANGO, CHUNKS AND/OR CUBES, FROZEN

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product shall be processed in accordance with Good ManufacturingPractices.

27. ORANGES, MANDARIN, WHOLE SEGMENTS, CANNED

REFERENCE NAME: COMMERCIAL ITEM DESCRIPTION, MANDARIN ORANGES, CID AA- 20119D

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: #10 can ONLY.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Permissible liquid medium 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 not to be available 

domestically; therefore, this item does not have to comply with the Berry Amendment (that

is, it does not have to be a U.S. product).
183

28. PEACHES, CLINGSTONE, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Clingstone

Peaches GRADE REQUIREMENT: US Grade B

PORTION SIZE/WEIGHT RANGE: #10 can (sliced) ONLY.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Permissible liquid medium may be no heavier than light syrup.

• The drained weight shall meet or exceed the minimum drained weight specified in

the Grade Standard.

29. PEACHES, FREESTONE, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Freestone

Peaches GRADE REQUIREMENT: US Grade B

PORTION SIZE/WEIGHT RANGE: #10 can (sliced) ONLY.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Permissible liquid medium may be no heavier than light syrup.

• The drained weight shall meet or exceed the minimum drained weight specified in

the Grade Standard.

30. PEACHES, CHUNKS/CUBES, FROZEN

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product shall be processed in accordance with Good ManufacturingPractices.

31. PEARS, CANNED

REFERENCE NAME: United States Standards for Grades of Canned

Pears GRADE REQUIREMENT: US Grade B

PORTION SIZE/WEIGHT RANGE: #10 can (halves) ONLY.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Permissible liquid medium may be no heavier than light syrup.

• The drained weight shall meet or exceed the minimum drained weight specified in

the Grade Standard.
184

32. PINEAPPLE, CANNED

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: #10 can (sliced) ONLY.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Permissible liquid medium may be no heavier than light syrup.

• Product in all units shall be of uniform ripeness, shall be reasonably firm with

fruitlets appearing as a compact structure, and shall be reasonably free from 

porosity.

• There shall not be more than 11 g (0.4-ounce) of core material contained in one

pound of drained fruit.

• Product shall exhibit good color; the color of the canned pineapple shall be bright and 

characteristic of properly ripened and properly processed pineapple of similar 

varieties. There may be slight variations in color within each unit or within the mass.

White radiating streaks may be present provided that such variations do not materially

affect the appearance or edibility of the product.

• Product shall generally be 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.

• Product shall be free from objectionable flavors and odors of any kind.

• Except for crushed style, the product shall generally be uniform in size and 

shape. NOTE: In accordance with FAR 25.104, this item has been determined not

to be available domestically, therefore, this item does not have to comply with the Berry

Amendment (that is, it does not have to be a U.S. product).

33. PINEAPPLE, CHUNKS, FROZEN

REFERENCE NAME: United States Standards for Grades of Frozen

Pineapple GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product shall be processed in accordance with Good ManufacturingPractices.
185

34. RAISINS, SEEDLESS OR GOLDEN SEEDLESS, SHELF STABLE

REFERENCE NAME: United States Standards for Grades of Processed

Raisins GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: All sizes and containers 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 

ManufacturingPractices.

35. RASPBERRIES, RED OR BLACK, FROZEN

REFERENCE NAME: United States Standards for Grades of Frozen

Raspberries GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: Packages up to 5 pounds are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product shall be processed in accordance with Good ManufacturingPractices.

36. STRAWBERRIES, WHOLE OR SLICED, FROZEN

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.
186

JUICE INFORMATION

Any product purporting to be juice must contain 100 percent juice (regardless of whether it 

contains single or multiple juice varieties or juice blends). Concentrates, when reconstituted, 

must yield a 100 percent juice end item. Products that contain less than 100 percent juice are

not considered juice; they may be labeled juice drink, beverage base, or some other 

designation that differentiates the product from a 100 percent juice product; they will not be 

cataloged under FSC 8915.

JUICE SPECIFICATIONS

1. JUICE BLENDS, CANNED AND/OR SHELF STABLE, CHILLED OR FROZEN

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 ManufacturingPractices.

• Product must consist of 100 percent juice.

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

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 ManufacturingPractices.

• Product must consist of 100 percent juice.

3. JUICE, APPLE, FROM CONCENTRATE, CANNED AND/OR SHELF STABLE

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 ManufacturingPractices.

• Product must consist of 100 percent juice.
187

4. JUICE, APPLE, CONCENTRATED, FROZEN

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 ManufacturingPractices.

• Product must consist of 100 percent juice.

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

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 ManufacturingPractices.

• Product must consist of 100 percent juice.

6. JUICE, GRAPE, FROM CONCENTRATE, CANNED AND/OR SHELF STABLE

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 ManufacturingPractices.

• Product must consist of 100 percent juice.

7. JUICE, GRAPE, CONCENTRATED, FROZEN

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 ManufacturingPractices.

• Product must consist of 100 percent juice.
188

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

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 ManufacturingPractices.

• Product may be 1) not from concentrate, 2) from concentrate, or 3) concentrated.

• Product must consist of 100 percent juice.

9. JUICE, LEMON, CANNED AND/OR SHELF STABLE

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 ManufacturingPractices.

• This product shall be undiluted, concentrated, and unfermented.

• Product must consist of 100 percent juice.

10. JUICE, LEMON, RECONSTITUTED, SHELF STABLE

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 ManufacturingPractices.

• Product must consist of 100 percent juice.

11. JUICE, LIME, SHELF STABLE, CHILLED OR FROZEN

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 ManufacturingPractices.

• Product may be 1) not from concentrate, 2) from concentrate, or 3) concentrated.

• Product must consist of 100 percent juice.
189

12. JUICE, MANGO, SHELF STABLE

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 ManufacturingPractices.

• Product may be: not from concentrate, from concentrate, or concentrated.

• Product must consist of 100 percent juice.

13. JUICE, ORANGE, CANNED/SHELF STABLE, CHILLED OR FROZEN

REFERENCE NAME: United States Standards for Grades of Orange Juice

GRADE REQUIREMENT: Fortified product shall be prepared from USDA Grade A Orange

Juice. 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:

• It is preferred that the product be fortified to meet the following minimum nutrient 

levels: 390 mg of calcium (30 percent Reference Daily Intake (RDI)) and 5mcg of

Vitamin D (25 percent RDI) per 8 ounce serving.

• Product may be: not from concentrate, from concentrate, or concentrated.

• Product must consist of 100 percent juice.

14. JUICE, PINEAPPLE, CANNED AND/OR SHELF STABLE

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.

• Product must consist of 100 percent juice.

NOTE: In accordance with FAR 25.104, this item has been determined not to be available 

domestically; therefore, this item does not have to comply with the Berry Amendment (that

is, it does not have to be a U.S. product).

15. JUICE, TOMATO, CANNED AND/OR SHELF STABLE

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.
190

16. JUICE, VEGETABLE, CANNED AND/OR SHELF STABLE

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 AND/OR SHELF STABLE OR FROZEN

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.

• Product must consist of 100 percent juice.

VEGETABLES INFORMATION

DOD Menu Standards will specify a target goal to push for less threshold (could be changed in 5 

years again. Another goal to greatly reduce sodium by 1/3 and to increase fresh and fresh frozen 

vegetables. 

• Na level should be less than 450mg non-starch 3⁄4 cup with a goal of 100 mg less than the 

maximum sodium level. 

• Na Level should be less than 550mg Legumes 1⁄2 cup with a goal of 100mg less than 

the max sodium level.

• Na level should be less than 650mg Starchy 3⁄4 cup with a goal of 100mg less than the max 

sodium level.
191

VEGETABLE IDENTIFICATION CHART (STARCHY/NON-STARCHY/LEGUME)

Vegetable Name Deeply

Colored?

Starchy NonStarchyLegume

s

Notes\Comments

Asparagus *

Bamboo Shoots *

Bean Sprouts *

Beans, Baked * * Seasoned

Beans, Black *

Beans, Dried***** *

Beans, Garbanzo *

Beans, Lima *

Beans, Yellow * *

Beets * *

Broccoli * *

Brussell Sprouts *

Cabbage *

California Blend * *

Carrots * *

Carrots, Diced * *

Cauliflower *
192

Corn*

Corn, Creamed*

Corn and

Peppers

* Starchy because of 

Corn

Corn on the Cob*

Green, leafy ****

Green Beans**

Green

Beans, 

French

**

Green Beans 

w/Mushrooms

**

Kimchi* Seasoned

Mixed

Vegetables, (5 

way)

*

Starchy because of 

Corn, Peas, and Lima

Beans

Mushrooms*

Peas**

Peas and Carrots** Starchy because of 

peas

Peas and Onions** Starchy because of 

Peas

Peas, Sugar

Snap

**

Peppers**

Potatoes*

Pumpkin*

Sauerkraut

, Canned

* Seasoned

Spinach**

Squash, Diced**

Squash is non-starchy 

unless using 

Butternut; Butternut is 

STARCHY

Succotash* Starchy because of

Corn and Lima Beans

Tomatoes,

Stewed

**

WI Blend* Starchy because of 

Corn

**** Pink, Pinto, 

white

** Turnip

mustard
193

VEGETABLE SPECIFICATIONS (INCLUDES BEANS)

1. ASPARAGUS, CUTS AND TIPS, FROZEN

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 Green.

2. BAMBOO SHOOTS, SLICED, CANNED

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/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 shall be processed in accordance with Good 

ManufacturingPractices.

NOTE: In accordance with FAR 25.104, this item has been determined not to be 

available domestically; therefore, this item does not have to comply with the Berry

Amendment (that is, it does not have to be a U.S. product).

3. BEAN SPROUTS, CANNED

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/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 shall be processed in accordance with Good 

ManufacturingPractices.

4. BEANS, BAKED, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Baked

Beans 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:

• Permissible styles include the product being in brown sugar, molasses, New England

sauce, or tomato sauce.

• Permissible bean types include white beans, red kidney beans, yellow eye beans

(including soldier beans), or beans of other colors or types suitable for baking 

(except soybeans).
194

5. BEANS, WITH PORK, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Pork and Beans 

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:

• 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).

6. BEANS, BLACK, CANNED – SEE BEANS, DRIED, CANNED

7. BEANS, DRIED, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Dried Beans 

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:

• Permissible bean types include white beans, lima beans, red beans, pinto beans, 

pink beans, garbanzos/chick-peas, black beans, yellow eye beans, black-eye 

peas/field peas (Southern peas), mixed beans (two or more varietal types of beans

in any proportions), or beans of other colors or types (except soybeans, sweet peas, 

and early peas).

• Permissible styles include the product being in tomato sauce, in sweetened sauce, or in

brine.

8. BEANS, GARBANZO (CHICKPEAS), CANNED - SEE BEANS, DRIED, CANNED

9. BEANS, GREEN OR WAX, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Green Beans and

Canned Wax Beans

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:

• Permissible types include Round type; Green Beans, Round type; Wax Beans;

Romano type; or Italian type.

• Permissible styles include whole, cut, or French style.
195

10. BEANS, GREEN, OR WAX, FROZEN

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: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Permissible types include Round type, Romano type, or Italian type.

• Permissible styles include whole, cut, or French style.

11. BEANS, KIDNEY, CANNED – SEE BEANS, DRIED, CANNED

12. BEANS, LIMA, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Lima Beans 

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: 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).

13. BEANS, LIMA, FROZEN

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: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• 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, PINK, CANNED - SEE BEANS, DRIED, CANNED

15. BEANS, PINTO, CANNED - SEE BEANS, DRIED, CANNED

16. BEANS, WAX, CANNED – SEE BEANS, GREEN OR WAX, CANNED

17. BEANS, WAX, FROZEN - SEE BEANS, GREEN OR WAX, FROZEN
196

18. BEANS, WHITE, CANNED - SEE BEANS, DRIED, CANNED

19. BEANS, WHITE, WITH PORK, CANNED – SEE BEANS, BAKED, WITH PORK, 

CANNED

20. BEETS, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Beets

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:

• Permissible styles include whole, sliced, diced, julienne, French style, or shoestring.

• The drained weight shall meet or exceed the minimum drained weight specified in

the Grade Standard.

21. BROCCOLI, FROZEN

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: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Permissible styles include spears, florets, cuts, and chopped.

22. BRUSSELS SPROUTS, FROZEN

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: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product shall be processed in accordance with Good ManufacturingPractices.
197

23. CARROTS, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Carrots 

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 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, julienne, French style, or

shoestring.

• The drained weight shall meet or exceed the minimum drained weight specified in

the Grade Standard. 

24. CARROTS, FROZEN

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: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Permissible styles include whole, halves, quarters, slices, diced, double diced, strips

(French cut shapes), chips, or cuts.

25. CAULIFLOWER, FROZEN

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: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Permissible styles include clusters, nuggets, or small clusters.

26. CORN, CREAM STYLE, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Cream Style Corn 

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: Permissible colors include golden, yellow, or white.
198

27. CORN, WHOLE KERNEL, CANNED

REFERENCE NAME: United States Standards for Grades of Corn, Whole Kernel,

Canned 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:

• Permissible varietal types include conventional or super sweet.

• Permissible colors include golden, yellow, or white.

28. CORN, WHOLE KERNEL, FROZEN

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: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Permissible colors include golden, yellow, or white.

29. CORN, ON THE COB, FROZEN

REFERENCE NAME: United States Standards for Grades of Frozen Corn on the Cob 

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 48-count or 96-count packages

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Cob lengths between 2.5 inches and 5 inches are permissible.

• Permissible colors include golden, yellow, or white.

30. GREENS, COLLARD, CANNED – SEE GREENS, LEAFY, CANNED

31. GREENS, COLLARD, FROZEN – SEE GREENS, LEAFY, FROZEN
199

32. GREENS, COLLARD, PRECOOKED, FROZEN

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 (such as Southern style) are permissible.

• Permissible styles include leaf or chopped.

• Product may be seasoned.

33. GREENS, LEAFY, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Leafy Greens 

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:

• Permissible types include collards, kale, mustard greens, and turnip greens.

• Permissible styles include leaf or chopped.

34. GREENS, LEAFY, FROZEN

REFERENCE NAME: United States Standards for Grades of Frozen Leafy Greens 

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.

35. GREENS, MUSTARD, FROZEN – SEE GREENS, LEAFY, FROZEN

36. GREENS, TURNIP, CANNED – SEE GREENS, LEAFY, CANNED
200

37. GREENS, TURNIP, PRECOOKED, FROZEN

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 (such as Southern style) are permissible.

• Permissible styles include leaf or chopped.

• Product may be seasoned.

38. KIMCHI, CANNED 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 and/or styles are permissible.

39. MUSHROOMS, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Mushrooms 

GRADE REQUIREMENT: US Grade B

PORTION SIZE/WEIGHT RANGE: #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, button, sliced whole, random sliced whole, sliced

buttons, or stems and pieces.

40. OKRA, BREADED, FROZEN

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 is to be individually quick frozen.

• Product shall be processed in accordance with Good ManufacturingPractices.
201

41. OKRA, CUT, FROZEN

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: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product shall be processed in accordance with Good ManufacturingPractices.

42. ONIONS, DEHYDRATED, WHITE, CHOPPED

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 

ManufacturingPractices.

43. ONION RINGS, BREADED OR BATTERED, FROZEN

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: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product may be French fried or raw breaded.

44. ONION RINGS (CHOPPED AND/OR FORMED), BREADED OR BATTERED, FROZEN

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: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Product is to be individually quick frozen.

• Product may be fried or raw breaded.

• This product is to be purchases only when whole onion rings are not available.
202

45. PEAS, BLACK-EYED, CANNED

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: #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.

46. PEAS, CANNED

REFERENCE NAME: United States Standards for Grades of Canned

Peas 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: Permissible types include early or sweet.

47. PEAS, FROZEN

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 

ManufacturingPractices.

48. PEAS AND CARROTS, FROZEN

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 a minimum of 50 percent, by

weight, of Early type or Sweet type peas and a minimum of 25 percent, by weight, of dicedstyle carrots that shall be predominantly 1/4-inch cubes to 3/8-inch cubes.
203

49. PEPPERS, MISCELLANEOUS, CANNED

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: #10 can ONLY.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Permissible varieties include banana, cherry, chili, chipotle, jalapeno, or sweet red or green.

• Permissible packing medium includes brine or pickling solution.

• Permissible styles include whole, halves, pieces, whole and pieces, sliced, diced, or chopped.

• Roasted varieties are permissible.

50. PEPPERS, SWEET, FROZEN

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.

51. PEPPERS, SWEET, ROASTED, FROZEN

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.

52. PIMIENTOS, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Pimientos 

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:

• Permissible styles include whole, halves, pieces, whole and pieces, sliced, diced, or chopped.

• Product shall meet the recommended minimum drained weight identified in

the Grade Standard.
204

53. POTATOES, FRENCH FRIES, FROZEN

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-inch x 1/4-inch, 3/8-inch x 3/8-inch, 1/2-inch x 1/4-inch, 3/8-inch x 3/4-inch),

slices, dices, rissole, or other.

54. POTATOES, WHITE, FRESH / REFRIGERATED

SERVICES AUTHORIZED: USA

REFERENCE NAME: United States Standards for Grades of Fresh White Potatoes.

GRADE REQUIREMENT: US Grade No. 1 / Grade A (minimum processed)

PORTION SIZE/WEIGHT RANGE: All sizes are permissible 

PACKAGING AND MARKING:

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

• Vacuum packed only.

MISCELLANEOUS REQUIREMENTS:

• Permissible styles include whole, sliced, diced, shoestring/julienne/French style, 

pieces, or any combination of two or more styles.

55. POTATOES, HASH BROWN, FROZEN

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

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: #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

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.
205

58. POTATOES, SWEET, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Sweet Potatoes 

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:

• 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 medium is light syrup only.

• The drained weight of the product shall meet or exceed the minimum drained weight

identified in the Grade Standard.

59. POTATOES, WHITE, CANNED

REFERENCE NAME: United States Standards for Grades of Canned White Potatoes 

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:

• 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

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 container shall be filled to a minimum of 90

percent of the volume of the container.
206

61. SAUERKRAUT, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Sauerkraut 

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:

• Permissible styles include shredded or chopped.

• The container shall be filled so that the kraut and packing medium are a minimum of 95

percent of the container’s total capacity.

62. SPINACH, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Spinach 

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:

• Permissible styles include whole leaf, cut leaf, sliced, or chopped.

• The container shall be filled so that the spinach and packing medium are a

minimum of 90 percent of the container’s total capacity.

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

64. SQUASH, SUMMER, FROZEN

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, patty pan, straight neck, and crookneck.

• Permissible styles include sliced or cut.
207

65. SQUASH, WINTER, FROZEN

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: Winter squash includes the varieties listed below.

• Winter squash includes the following varieties of Cucurbita maxima: Ambercup,

Arikara, Atlantic Giant, Banana, Buttercup, Georgia candy roaster, Hubbard, 

Jarrahdale pumpkin, Kabocha, Lakota, Mooregold, Red kuri ("Hokkaido” or "baby 

red Hubbard"), Turban, Cucurbita argyrosperma (Cushaw squash [winter 

crookneck squash]).

• Winter squash includes the following varieties of Cucurbita moschata: Butternut,

Fairytale pumpkin squash, Dickinson, Long Island cheese, Kent pumpkins.

• Winter squash includes the following varieties of Cucurbita pepo: Acorn, Carnival, 

Delicata, Heart of gold, Spaghetti, Sweet dumpling, Autumn cup, Gold nugget, Sugar

loaf squash, Field pumpkin, Calabaza (West Indian pumpkin).

66. SQUASH, WINTER, COOKED, FROZEN

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:

• Winter squash includes the following varieties of Cucurbita maxima: Ambercup,

Arikara, Atlantic Giant, Banana, Buttercup, Georgia candy roaster, Hubbard, 

Jarrahdale pumpkin, Kabocha, Lakota, Mooregold, Red kuri ("Hokkaido” or "baby 

red Hubbard"), Turban.

• Cucurbita argyrosperma (Cushaw squash [winter crookneck squash])

• Winter squash includes the following varieties of Cucurbita moschata: Butternut,

Fairytale pumpkin squash, Dickinson, Long Island cheese, Kent pumpkins

• Winter squash includes the following varieties of Cucurbita pepo: Acorn, Carnival, 

Delicata, Heart of gold, Spaghetti, Sweet dumpling, Autumn cup, Gold nugget, Sugar

loaf squash, Field pumpkin, Calabaza (West Indian pumpkin).
208

67. SUCCOTASH, CORN AND LIMA BEANS, FROZEN

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 thickseeded baby potato.

• Soybeans are permitted.

• Green beans or wax beans are permitted.

68. TOMATOES, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Tomatoes 

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:

• This standard applies to canned tomatoes and to stewed tomatoes.

• Permissible packing media 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

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/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 shall be in natural juice. If a product in natural

juice is not available, then the only substitute is tomato puree.

70. TOMATO, PASTE, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Tomato Paste 

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: The only permissible concentration is heavy.
209

71. TOMATO, PUREE AND/OR PULP, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Tomato Puree (Tomato

Pulp) 

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: The only permissible concentrations are extra heavy

and heavy.

72. VEGETABLE BLENDS AND MIXED VEGETABLES, CANNED

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, and Scandinavian Blend) are permissible.

• Three-Way, Four-Way, or Five-Way Mixed Vegetables (incorporating green or wax

beans, lima beans, carrots, golden and/or yellow corn, and sweet or early peas) 

are permissible.

73. VEGETABLE BLENDS, FROZEN

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, and Scandinavian Blend) are permissible.
210

74. VEGETABLES, MIXED, FROZEN

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 vegetables include green or wax beans, lima beans, carrots, golden

and/or yellow corn, and sweet or early peas.

• Product shall conform to the following proportion requirements:

o Three-Way vegetable mixtures – any one vegetable shall not be more than 40

percent by weight of all the frozen mixed vegetables.

o Four-Way vegetable mixtures – none of the vegetables shall be less than 8

percent by weight or more than 35 percent by weight of all the frozen mixed 

vegetables.

o Five-Way vegetable mixtures – none of the vegetables shall be less than 8

percent by weight or more than 30 percent by weight of all the frozen mixed 

vegetables.

75. WATER CHESTNUTS, SLICED, CANNED

REFERENCE NAME: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: #10 can ONLY.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS: NONE

NOTE: In accordance with FAR 25.104, this item has been determined not to be available 

domestically; therefore, this item does not have to comply with the Berry Amendment (that

is, it does not have to be a U.S. product).

76. ZUCCHINI, FROZEN – SEE SQUASH, SUMMER, FROZEN
211

FEDERAL SUPPLY CLASS (FSC) 8920

BREAD AND CEREAL PRODUCTS INCLUDING PASTA AND RICE

INFORMATION

The following website provides a 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

 

The following website provides a description of cereal and pasta items: 

https://www.ams.usda.gov/grades-standards/cid/bakery-items

Preservation, Packaging, Packing, Labeling, and Case Marking

Preservation, packaging, packing, labeling, and case marking shall follow the specifications in

the solicitation, contract, or purchase order.

Each Bakery item description will be validated with an appropriate FDA Food Labeling 

Regulation. The following website provides a reference for labeling nutrients enrichments, 

fortifications, and health claims. 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.9&SearchTe

rm=cere al (FDA, 2018).

Fortification

The FDA fortification policy titled “Nutritional Quality of Foods; Addition of Nutrients” 

published in 1980 (21 CFR 104.20; FR, Vol 45, January 25, 1980, 6314) is the reference that 

should be used for food fortification. 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 of this Policy is to establish a uniform set of principles and guidelines to serve 

as a model for the rational addition of essential vitamins and minerals to foods. The Policy

discourages indiscriminate addition of nutrients to foods.

Fortification Policy

This Policy does not consider it appropriate to fortify fresh produce; meat, poultry, or fish

products; sugars; or snack foods such as candies or carbonated beverages.

The FDA considers only essential nutrients to be within the scope of its fortification policy.

The term essential nutrient as used in 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)) and potassium and protein (Daily Reference Values (DRVs) (21 CFR 

101.9(c)(9)). There must be a safe and lawful source for the essential nutrient, and the

nutrient must be an approved food additive or must
212

be Generally Recognized As Safe (GRAS) under the conditions of its intended use. The FDA 

must have determined (generally by regulation) that fortification with any specific nutrient is 

appropriate. Use of some nutrients is limited by food additive regulation or by GRAS

regulation covering foods that may be fortified and to what level.

Reasons for Adding Essential Nutrients

The following reasons are given for adding essential nutrients for food:

• For a public health purpose.

• To correct a dietary insufficiency recognized by the scientific community and known to

result in nutritional deficiency disease.

• To restore nutrients to levels representative of the food before it was stored,

handled, and processed.

• To maintain a balanced nutrient profile in proportion to the caloric value of a food

such as a meal replacement product.

• To avoid nutritional inferiority in foods that replace traditional foods (see 21 CFR

101.3(e) (2)).

A nutrient added to a food must exhibit the following characteristics:

• 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; this must consider cumulative amounts from other sources in the diet.

Mandated Folic Acid Fortification of Enriched Cereal Grain Products

The following products must be fortified with folic acid:

• Breakfast cereals

• Corn grits

• Meal replacement products

• Infant formula

• Foods for special dietary use

Enriched Foods

An enriched food is one that has nutrients replaced that were lost during processing.

Examples are bread, pasta, and other products made from white flour that have B vitamins

added back.
213

DoD Menu Standards

The following DoD menu standards must be adhered to:

• Breads must contain fewer than 230 milligrams of sodium per serving.

• All sliced bread must contain whole grains (white with whole grains or whole wheat

with at least 2 grams of fiber per serving).

• All sliced bread must have fewer than 230 milligrams of sodium per serving.

• At least one bread must be fortified with folate and iron.

• Two cereals must contain more than eight grams of whole grains per serving and 

must have at least 2.5 grams of fiber per serving. One of the four cereals must be 

fortified 100 percent with folate.

• At least two cereals must be offered that do not have a sugar coating.

• When there are more than four cereal selections, 50 percent of the additional 

selections must meet the standards for whole grains, must be without a sugar coating,

and must be fortified with at least 50 percent of the daily folate requirement.

• At least one whole grain hot cereal without added fat or sugars must be available at the

breakfast meal.

• Cereal bars with at least 2.5 grams of fiber and fewer than 10 grams of sugar per

serving may be offered.

• Cereal bars may substitute for a whole grain cereal choice.

• Acceptance of subsistence supplies is limited to fresh products.

• Bread, Cakes, Doughnuts, Muffins, Pies, and Rolls must be delivered no more than 

24 hours after baking. Following a non-bake day, these items must be delivered no

more than 72 hours after baking.

NOTE: Goal by July 2024 the wellness (healthy) variety cereal packs will have at least one 

cereal box meet one of the requirements and all cereals meet the sodium requirements.

1. 125 to 225 calories per serving

2. >20g whole grains

3. =/> 4g fiber per serving

4. <12 g added sugar per serving

The healthy/Wellness pack – Has to meet at least two or more of the above criteria per each cereal. We 

will have no sodium requirements on the cereal until the FDA voluntary sodium reduction 2030.
214

DoD Menu Standards

The DoD menu standards discussed below must be adhered to. Grains and other starches 

provide a variety of complex carbohydrates, fiber, some protein, vitamins, and minerals.

They are preferred in their “whole” forms. Bread shall be offered at all meals and the options

will, at a minimum, meet the standards listed below.

Bread

• Two or more choices of sliced breads.

• At least half of all choices must contain a minimum of 25 grams of whole grain

(the word “whole” appears in the name of one of the first two ingredients).

• This will provide at least 4 grams of naturally occurring fiber per 2-slice serving.

Bagels, Buns, Wraps, Flatbreads, and Tortillas

• A 2-ounce (56 g) or larger portion is equivalent to a 2-slice serving of sliced bread.

• Above bread criteria apply.

• More varieties of bread types are highly encouraged.

• Freshly baked products are permitted.

• One variety of roll and/or bread such as cornbread, garlic bread, muffin, or biscuit may

be made available to complement meals.

Box Meals

• At least one whole grain sandwich option that meets the whole grain criteria must be

offered.

• Vegetable sides (not mayonnaise based) and fruits (see Fruits and Fruit Juices

section for requirements; fresh is preferred) must be offered.

• There shall be a vegetarian option if the box meals are being made from scratch,

based on customer demand/acceptability.

Ready-To-Eat Cold Cereals

A minimum of four choices of ready-to-eat cold cereals must be

offered. More options are advisable in larger feeding operations.

Brands may be mixed.

Cereals may be offered all day.

Exception: Take-out Service

• Feeding operations will use bulk refillable dispensers and/or family-sized boxes.

• The bulk and large box options provide multiple benefits by allowing modern diners

the ability to blend products, select the exact amount desired, and avoid generating 

significant packaging waste that consumes large storage space.
215

Serving Sizes, Calories, and Sodium

• Serving sizes, averaging approximately 1 cup or more in volume, should provide

between 125 and 225 calories per serving.

• Fewer calories and smaller volumes indicate child-sized portions.

• The serving’s volume and weight will vary because of a product’s density.

Required Characteristics of the Mandatory Minimum Four Choices

• Two of the four cereals must contain more than 20 grams of whole grains per

serving with at least 4 grams of fiber per serving.

• At least two of the four cereals must have fewer 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 considering the added sugars.

• One of the four cereals must be at least 75 percent folate fortified.

• When offering more than four cereal selections at least half of the additional selections 

must meet the standards for whole grains, must meet the limit for added sugars, and

must be fortified with at least 50 percent of the daily folate requirement.

Hot Cereals

At least one whole grain hot cereal (oatmeal, whole grain cream of wheat/farina, or a whole 

grain blend) without added fat or sugars must be offered 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

Shall have at least 2 grams of naturally occurring fiber and 14 or fewer grams of total sugar

per serving.

One bar should have between 150 and 250 calories and must not contain artificial and/or

non-nutritive sweeteners.

Potato, Rice, Beans, Quinoa, Barley, or a Grain Blend

Offer at least one starch or grain at breakfast.

Breakfast Potatoes

Offer breakfast potatoes made from fresh or frozen potatoes at least three times per week.

Frozen potatoes used as an ingredient should not be par fried or have any added fat as an

ingredient before preparation for service.

Do not offer deep fat fried potatoes more than three times per week.
216

Pastries, Muffins, Quick Breads, Donuts, and Sweet Rolls

Consider offering options that are made with healthier fats (refer to the Fats and Oils in the

DoD Menu Standards section).

Select items that are naturally lower in sugar (not sweetened nonnutritively). Select items that are made with whole grains (naturally higher 

fiber options). Portion sizes for ready-to-use products should be

comparable to AFRS recipes.

Griddle Cakes

Offer whole grain (such as whole wheat, oat, or blends) or vegetable based (such as pumpkin,

carrot, or sweet potato) options more often than refined white flour when griddle cakes 

(pancakes, French toast, or waffles) are on the menu. This applies to scratch and RTU 

products.

BREAD SPECIFICATIONS

1. BREAD, WHITE, FRESH AND/OR FROZEN

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.

MISCELLANEOUS REQUIREMENTS:

• Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven-fired are acceptable.

• All sliced bread should contain whole grains (white with whole grains or whole wheat)

with at least 2.5 grams fiber per serving.

• All sliced bread offered will contain less than 230 milligrams of sodium.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good ManufacturingPractices.

2. BREAD, WHEAT, FRESH AND/OR FROZEN, 100 PERCENT WHOLE WHEAT

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.

MISCELLANEOUS REQUIREMENTS:

• Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable.

• All sliced bread should contain 25 grams of whole grains (white with whole grains or

whole wheat) and provide 2 grams of naturally occurring fiber per 2 slices serving.

• All sliced bread will contain less than 230 milligrams of sodium.

• Product shall be processed in accordance with Good ManufacturingPractices.
217

3. BREAD, WHEAT, MULTIGRAIN, FRESH AND/OR FROZEN

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.

MISCELLANEOUS REQUIREMENTS:

• Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired, honey,

nuts, wheat berry, Vienna style are acceptable.

• All sliced bread should contain 25 grams of whole grains (white with whole grains or

whole wheat) and provide 2 grams of naturally occurring fiber per 2 slices serving.

• All sliced bread will contain less than 230 milligrams of sodium and should be

fortified with iron and folate.

• Multiple Grain, Whole Wheat, Whole Meal, Harvest Grain, 12 Grain, and Double

Fiber styles are acceptable.

• Low fat is acceptable.

• Product shall be processed in accordance with Good ManufacturingPractices.

4. BREAD, RYE, FRESH AND/OR FROZEN

PORTION SIZE/WEIGHT RANGE: THICK 19 SL/PG, 8/32 OZ PK, 20 OZ, 6 IN to 21 IN, 12

to 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 PG/CASE

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable.

• All sliced bread should contain whole grains (white with whole grains or whole wheat)

with at least 2 grams fiber per slice.

• All sliced bread will contain less than 230 milligrams of sodium.

• Product should be fortified with iron and folate.

• Russian, Jewish Rye, Dark, caraway seed styles are acceptable.

• Product shall be processed in accordance with Good ManufacturingPractices.
218

5. BREAD, POTATO, FRESH AND/OR FROZEN

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.

MISCELLANEOUS REQUIREMENTS:

• Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable.

• All sliced bread will contain less than 230 milligrams of sodium.

• Product should be fortified with iron and folate.

• Steamed Sweet Potato is acceptable.

• Product shall be processed in accordance with Good ManufacturingPractices.

6. BREAD, CIABATTA, FRESH AND/OR FROZEN

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.

MISCELLANEOUS REQUIREMENTS:

• Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable.

• All sliced bread will contain less than 230 milligrams of sodium.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good ManufacturingPractices.

7. BREAD, SOURDOUGH, FRESH AND/OR FROZEN

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.

MISCELLANEOUS REQUIREMENTS:

• Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable.

• Buttermilk is acceptable

• All sliced bread will contain less than 230 milligrams of sodium.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good ManufacturingPractices.
219

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

PORTION SIZE/WEIGHT RANGE: 3.5 OZ PKG, 30/14 OZ PG, 16OZ EA. (BOXED), 24 OZ

PG (BOXED),

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• 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) are acceptable.

• All sliced bread will contain less than 230 milligrams of sodium.

• Product should be fortified with iron and folate.

• Enriched bread is acceptable.

• Product shall be processed in accordance with Good ManufacturingPractices.

9. BREAD, FRENCH AND/OR ITALIAN, FRESH AND/OR FROZEN

PORTION SIZE/WEIGHT RANGE: 3.5 OZ PKG, 8/16-19 OZ LOAF PG

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable.

• Focaccia, Baguette, Panini, White Parisian styles are acceptable

• All sliced bread will contain less than 230 milligrams of sodium.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good ManufacturingPractices.

10. BREAD, PUMPERNICKEL, FRESH AND/OR FROZEN

PORTION SIZE/WEIGHT RANGE: HEARTH BAKED 16 OZ PKG

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Sliced, loaf, pan baked, sandwich, round top, boxed, racked, oven fired are acceptable.

• All sliced bread will contain less than 230 milligrams of sodium.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good ManufacturingPractices.
220

11. BREAD, FLATBREAD, FRESH AND/OR FROZEN, PAR BAKED AND/OR BAKED

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.

MISCELLANEOUS REQUIREMENTS:

• Plain or oven fired is acceptable.

• Thawed is acceptable.

• All sliced bread will contain less than 230 milligrams of sodium.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good ManufacturingPractices.

12. BREAD, TEXAS TOAST, FRESH AND/OR FROZEN

PORTION SIZE/WEIGHT RANGE: SLICED, PAN BAKED, 22 OZ PG OR 24 OZ PG. 16/CS

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Plain or oven fired is acceptable.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good ManufacturingPractices.

13. BREAD, SWEET, FLAVORED, FRESH AND/OR FROZEN

PORTION SIZE/WEIGHT RANGE: SLICED, PAN BAKED, 22OZ PG

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Plain or oven fired is acceptable.

• Banana, Walnut, Honey, Zucchini, Corn styles are acceptable.

• All sliced bread will contain less than 230 milligrams of sodium.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good ManufacturingPractices.

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

PORTION SIZE/WEIGHT RANGE: 10/32 OZ PG

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• Plain or oven fired is acceptable.

• Banana, Walnut, Honey, Zucchini, Corn, Cinnamon, garlic parmesan styles are acceptable.

• All sliced bread will contain less than 230 milligrams of sodium.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good ManufacturingPractices.
221

15. BAGELS, PLAIN/VARIETY, FRESH/FROZEN

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. The following sizes are acceptable:

• Size 1 - Regular (31⁄2 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

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• The following styles are acceptable:

o B – Blueberry

o C - Cinnamon raisin

o D - Honey wheat

o E – Wheat

o F – Onion

o G – Sesame

• Bagels must be made from enriched grains.

• Hearth baked -- only enriched is acceptable.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good ManufacturingPractices.

• Sodium should not be higher than 155 mg per ounce.

16. BREAD, PITA, WHEAT AND/OR WHITE, FRESH AND/OR FROZEN

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.

MISCELLANEOUS REQUIREMENTS:

• Only enriched is acceptable.

• All sliced bread will contain less than 230 milligrams of sodium.

• All sliced bread should contain whole grains (white with whole grains or whole wheat)

with at least 2 grams fiber per slice.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good ManufacturingPractices.
222

17. MUFFINS, FRESH / FROZEN

PORTION SIZE/WEIGHT RANGE: 8/PG, 12/PG, 20/PG, 12 PER 16OZ -24 OZ, 96/2.12 OZ,

72/1.5

OZ, 24/ 4OZ. The following sizes are acceptable:

• Mini (1”)

• Standard (2”)

• Large (2 1⁄2”) 

PACKAGING AND MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

• Packing and marking shall be in accordance with Good CommercialPractice. 

MISCELLANEOUS REQUIREMENTS:

• Type I (fresh) and Type II (frozen) are acceptable.

• The following styles are acceptable:

o A – Regular

o B – Reduced Fat (21 CFR 101.62)

o C – Low fat (21CFR 101.62)

o D – Fat Free (21 CFR 101.62).

• No Partially Hydrogenated Oil (PHO) is acceptable in any food products according

to FDA regulations.

• The muffins must be made from enriched grains.

• When muffins are delivered fresh or frozen, the manufacturer must follow all time,

temperature, and shipping requirements.

• Product shall be processed in accordance with Good ManufacturingPractices.
223

18. ENGLISH MUFFINS, FRESH/FROZEN, VARIETY

PORTION SIZE/WEIGHT RANGE: 6/PKG, 36 PGS/CASE, 12OZ PG, 6 EA/PG. The following

sizes are acceptable:

• 1 ounce

• 2 ounces

• 2 1⁄4 ounce

• 3 1⁄2 ounce

• Other

PACKAGING AND MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

• Packing and marking shall be in accordance with Good CommercialPractice. 

MISCELLANEOUS REQUIREMENTS:

• Type 1 (fresh) and Type 2 (frozen) are acceptable.

• The following styles are acceptable: Plain, Wheat, Honey Wheat, Raisin, Other.

• Type 1 must be made with enriched flour only (21 CFR 104.20).

• Whole and split styles are acceptable.

• English muffins must be made from enriched grains.

• When English muffins are delivered fresh or frozen, the manufacturer must follow

the time, temperature, and shipping requirements.

• Product shall be processed in accordance with Good ManufacturingPractices.

• Needs to be with fewer than 230 milligrams of sodium per serving when available,the English 

Muffin is considered two slices. 
224

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

PORTION SIZE/WEIGHT RANGE: 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 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, 2.6 OZ /100 1OZ EA, 2/5 LB BG

BELGIAN 72/2OZ EA, OR 7 IN RD, 1 INCH THK, 35/5 OZ EA

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

• The following shapes are acceptable:

o Shape 1 - Round - 10.16 cm (4 in)

o Shape 2 - Mini round - 3.18 cm (1-1⁄4 in)

o Shape 3 - Square - 9.53 cm x 9.53 cm (3-3⁄4 in x 3-3⁄4 in)

o Shape 4 - Small rectangle - 6.67 cm x 9.21 cm (2.63 in x 3.63 in)

o Shape 5 - Large rectangle - 9.21 cm x 10.80 cm (3.63 in x 4-1⁄4 in)

o Shape 6 - Strip or stick - 2.54 cm x 10.16 cm (1 inch x 4 inches)

o Shape 7 - Novelty shapes (mini bread, dinosaurs, etc.)

o Shape 8 – Other

• Type I (shelf stable) and Type II (frozen (heat and serve)) are acceptable.

• Style A (regular) and Style B (low fat) are acceptable (CFR § 101.62 (b) (2)).

• The following Class 1 waffle flavors are acceptable

o A – Plain

o B – Blueberry

o C – Buttermilk

o D - Apple cinnamon

o E – Chocolate

o F - Oat bran

o G – Multigrain

o H – Cinnamon

o I – Strawberry

o J – Maple

o K – Banana

o L - Chocolate chip

o M – Other

• The following Class 2 pancake flavors are acceptable

o A – Plain

o B – Blueberry

o C – Buttermilk

o D – Chocolate

o E – Maple

o F - Whole grain

o G - Sweet potato,

o H – Other
225

• The following Class 3 French toast flavors are acceptable

o A – Plain

o B – Cinnamon

o C – Whole grain

o D – Other

• The following Class 4 Belgian waffle flavors are acceptable: A – Plain, B – Other

• Shelf stable flavors are acceptable.

• Wheat flour shall be enriched in accordance with 21 CFR 137.165

• Product shall be processed in accordance with Good ManufacturingPractices.

20. ROLLS, BREAD, BAKED, FRESH OR FROZEN

PORTION SIZE/WEIGHT RANGE: Prefer 60 – 72 buns in bulk frozen and prefer 

12 – 18 buns in a pack for fresh. All package sizes are acceptable.

PACKAGING AND MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

• Packing and marking shall be in accordance with Good Commercial

Practice. MISCELLANEOUS REQUIREMENTS:

• Product must be enriched (21 CFR 136.115).

• The following Classes of rolls are acceptable:

o A – French

o B - Parker house

o C - Sandwich (hamburger)

o D - Finger (hot dog)

o E - Pan (dinner),

o F - Variety specialties

o G – Other

• Bake Type A (pan baked) and Bake Type B (hearth baked) are acceptable.

• Slice Type I (Sliced) and Slice Type II (Unsliced) are acceptable.

• Nuts and Seeds, including the following, are acceptable:

o Seed Type I

o Seedless Seed Type II

o Poppy Seed Type III

o Sesame Seed Type IV

o Caraway Seed Type V

o Other

• The variety is based on customer preference.

• The product may be fresh or frozen.

• When the Bread is delivered fresh or frozen, the manufacturer must follow

the time, temperature, and shipping requirements.

• Product shall be processed in accordance with Good ManufacturingPractices.
226

21. ROLLS, BREAD, UNBAKED, FRESH OR FROZEN 

PORTION SIZE/WEIGHT RANGE: 60 buns -72 buns in bulk frozen and prefer 12-18 buns in a pack for 

fresh. All package sizes are acceptable. 

PACKAGING AND MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

• Packing and marking shall be in accordance with Good CommercialPractice. 

MISCELLANEOUS REQUIREMENTS:

• Enrichment Type -- Type I (21 CFR 136.115) only

• The following styles are acceptable:

o A - Pan (dinner)

o B - Rye (sandwich)

o C – French

o D – Kaiser

o E – Other

• When the Bread is delivered fresh or frozen, the manufacturer must follow

the time, temperature, and shipping requirements.

• Product shall be processed in accordance with Good ManufacturingPractices.
227

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

FRESH AND/OR FROZEN, VARIETY

PORTION SIZE/WEIGHT RANGE: SIZES: Tortillas only:

• Size 1 - 5.1 cm (2 in) diameter

• 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 PACKAGING AND 

MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

• Packing and marking shall be in accordance with Good CommercialPractice. 

MISCELLANEOUS REQUIREMENTS:

• The following Types are acceptable:

o Type 1 – Tortillas (must be made with enriched flour (21 CFR 104.20))

o Type 2 – Tortilla Chips

o Type 3 – Taco Shells

o Type 4 – Tostada Shells

• The following styles are acceptable:

o A – Corn

o B – Wheat

o C – Wheat with spices and/or herbs (as specified by purchaser)

o D – Raisin

o E – Wheat with raisin puree

o F – Other

• The following product states are acceptable for Type 1 tortillas:

o Shelf stable

o Extended shelf life

o Refrigerated

o Frozen

• For Style D tortillas only: Cook state I (table-ready) and cook state II (partially

cooked) are acceptable.

• The following sodium limits shall be observed:
228

o 180 mg in 6-inch tortilla

o 250 mg in 8-inch tortilla

o 450 mg in 10-inch tortilla

o 700 mg in 12-inch tortilla

• Product shall be processed in accordance with Good ManufacturingPractice.

1. CEREALS, ROLLED OATS

CEREAL SPECIFICATIONS

PORTION SIZE//WEIGHT RANGE: 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) 

PACKAGING AND MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

• Packing and marking shall be in accordance with Good Commercial

Practice. 

MISCELLANEOUS REQUIREMENTS:

• The following Types are acceptable:

o Type I – Regular

o Type II – Quick cooking

o Type III – Instant

• The following flavors are acceptable

o A – Unflavored

o B - Apples and cinnamon

o C - Maple and brown sugar

o D - Peaches and cream

o E - Cinnamon and spice

o F - Strawberries and cream

o G - Raisins and spice

o H - Honey nut

o I - Banana bread

o J - Cinnamon pecan

o K - Raisin, date, and walnut

o L - Cinnamon roll

o M - Chocolate chip

o N - Other (as specified by the purchaser)

• The following Styles are acceptable:

o Style 1 – Regular

o Style 2 - Reduced sugar (21 Code of Federal Regulations (CFR) § 101.60(c), Type
229

III only)

o Style 3 - Sugar free (21 CFR § 101.60(c), Type III only

• 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.

• The number of subsamples must be based on the Federal Grain Inspection Service 

(FGIS) Processed Commodities Handbook.

• Product shall be processed in accordance with Good ManufacturingPractices.

2. CEREALS, PREPARED, READY-TO-EAT

PORTION SIZE/WEIGHT RANGE: 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 P00G, 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.

PACKAGING AND MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

• Choose at least 80% of the cereals that are green, and 20 percent of the cereals may 

be yellow or red. The variety packs should meet these standards.

• Packing and marking shall be in accordance with Good CommercialPractice. 

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.

• All cereal products will have less than 1.7mg of sodium per calorie; this requires 

simple division of declared sodium divided by the calories listed for the product.

NOTE: 

• 125 to 225 calories per serving

• >20g whole grains

• = / > 4g fiber per serving

• <12g added sugar per serving

• The healthy / Wellness pack – must meet at least two or more of the above criteria per 

each cereal. We will have no sodium requirements on the cereal until the FDA 

voluntary sodium reduction 2030.
230

3. CEREAL, WHEAT, QUICK-COOKING AND INSTANT

PORTION SIZE/WEIGHT RANGE: 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) 

PACKAGING AND MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

• Packing and marking shall be in accordance with Good CommercialPractice. 

MISCELLANEOUS REQUIREMENTS:

• Type, flavor, and style are based on a Service’s preference.

• 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.

• Product shall be processed in accordance with Good ManufacturingPractices.
4. GRANOLA BARS, VARIETY

PORTION SIZE/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, 96/0.84 OZ PG, 72/1.23 OZ EA

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:

• Single bar packages and dual bar packages are acceptable.

• Regular and low-fat bars are acceptable.

• Crunchy style is acceptable.

• The following flavors are acceptable:

o Oats and Honey

o Cinnamon

o Maple and Brown Sugar

o Other

• The following flavors are acceptable for Style B, Chewy, Class A:

o Uncoated

o Apple

o Apple Berry

o Blueberry

o Chocolate Chip

o Chocolate Chunk

o Fruit and Nut

o Oatmeal Raisin

o Peanut Butter

o Peanut Butter and Chocolate Chunk

o Raspberry

o Strawberry

o Other

• The following flavors are acceptable for Class B:

o Chocolate Coated

o Caramel Nut

o Chocolate Fudge

o Coconut

o Peanut Butter

o Peanut Butter and Chocolate Chip

o Other

• Wheat flour shall be enriched in accordance with 21 CFR 137.165.

• Bars will contain at least 2 grams of fiber and 14 or fewer grams of sugar per serving

(one bar between 150-250 calories) and containing no artificial/ nonnutritive

sweeteners.
5. HOMINY GRITS, ENRICHED AND GRITS, WHOLE CORN, VARIETY

PORTION SIZE/WEIGHT RANGE: 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,

PACKAGING AND MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

• Packing and marking shall be in accordance with Good CommercialPractice.

MISCELLANEOUS REQUIREMENTS:

• The following Types are acceptable:

o Type I – White, enriched (21 CFR § 137.260)

o Type II –Yellow, enriched (21 CFR §137.260),

o Type III –White, whole corn 3, 4 (21 CFR § 137.250)

o Type IV – Yellow, whole corn 3, 4 (21 CFR § 137.275)

• The following styles are acceptable: A – Regular, B – Quick cooking, and C – Instant.

• The following flavors are acceptable:

o 1 – Unflavored

o 2 – Bacon, artificial

o 3 – Cheese, artificial

o 4 - Ham, artificial with imitation ham bits and gravy

o 5 – Butter, artificial

o 6 – Other (as specified by the purchaser)
PASTA PRODUCT SPECIFICATIONS

1. PASTA PRODUCTS

PORTION SIZE/WEIGHT RANGE: 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 

PACKAGING AND MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

• Packing and marking shall be in accordance with Good CommercialPractice. 

MISCELLANEOUS REQUIREMENTS:

• The type, class, and style are based on a Service’s preference.

• Only enrichment type A is acceptable. (Pasta is enriched in accordance with 21 CFR §

139.115, 21 CFR §139.135, or is made with enriched flour (21 CFR § 137.165).

• Analytical testing must be performed on subsamples or on random retail packages 

(selected from a given lot) when USDA verification of analytical requirements is 

specified in the solicitation, contract, or purchase order. The number of subsamples 

must be based on the Federal Grain Inspection Service (FGIS) Processed

Commodities Handbook, which is available at 

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.

• Pasta products made from spinach, whole grains, legumes, and vegetable pastas with 

natural fiber are acceptable.
234

2. NOODLES, EGG, ENRICHED

PORTION SIZE/WEIGHT RANGE: 16 OZ, 10 PER CASE 

PACKAGING AND MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

• Packing and marking shall be in accordance with Good CommercialPractice. 

MISCELLANEOUS REQUIREMENTS:

• The following types are acceptable:

o Type I: Ribbon-shaped Noodles. Width: 1/4 to 1/16 inch, Thickness: 0.030 to

0.006 inch, Length: 2 3⁄4 to 3/4 inch.

o Type II: Bow-shaped Noodles.

 Style A – Small. Width: ---, Thickness: 0.031 to 0.001 inch, Length: 5/8 to 1/16 inch.

 Style B – Large. Width: 11⁄4 to 1/16 inch, Thickness: 0.037 to 0.001 inch,

Length: 11⁄2 to 1/16 inch. Pasta must be enriched in accordance with 21 CFR 

§139.115 or 21 CFR

§139.135 or it must be made with enriched flour (21 CFR §137.165).

• Raw ingredients used in enriched egg noodles shall be durum flour and/or semolina

flour, egg products, and water.

• Enriched egg noodles shall be enriched to comply with all requirements, including 

those for folic acid, specified in the U.S. Standard of Identity for Enriched Macaroni

Products, 21 CFR 139.115.

• 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.

• Analytical testing must be performed on subsamples or on retail packages that are

randomly selected from the lot when USDA verification of analytical requirements is 

specified in the solicitation, contract, or purchase order. The number of 

subsamples must be based on the Federal Grain Inspection Service (FGIS) 

Processed Commodities Handbook.

• Noodles made from whole wheat and from spinach are acceptable.
235

RICE SPECIFICATIONS

1. WILD RICE

PORTION SIZE/WEIGHT RANGE: 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

PACKAGING AND MARKING:

• Preservation, packaging, packing, labeling, and case marking shall follow

commercial guidelines unless otherwise specified in the solicitation, contract, 

or purchase order.

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

MISCELLANEOUS REQUIREMENTS:

• The following types are acceptable: Type I – Wild rice (zizania palustris L); Type II –

Wild rice (zizania aquatica); Type III – Other.

• The following processing methods are acceptable: Wood (hand) parched, mechanically

parched, and parboiled.

• Analytical testing must be performed on subsamples or on random retail packages 

(selected from a given lot) when USDA verification of analytical requirements is 

specified in the solicitation, contract, or purchase order. The number of subsamples 

must be based on the Federal Grain Inspection Service (FGIS) Processed

Commodities Handbook, which is available at 

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 Berry Amendment standards.

• Product shall be processed in accordance with Good Manufacturing Practices.
236

FEDERAL SUPPLY CLASS (FSC) 8940

CENTER OF PLATE, PREPARED ENTREES INFORMATION

DoD menu standards for lean pre-prepared entrée dishes state the following requirements per

serving:

• Fewer than 500 calories.

• Fewer than 30 percent 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).

• Fewer than 800 milligrams sodium.

• Minimum of 18 grams of protein.

However, there are prepared entrées (such as those made with cheese and/or made

according to vegetarian standards) that have specific nutrient requirements.

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

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Package size to be determined by

user. PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipment and storage.

• User must be able to remove individual portions without damage while the product

is solidly frozen.

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

MISCELLANEOUS REQUIREMENTS:

• Beef, chicken, pork, veal, lamb, and turkey are acceptable proteins.

• Sauce and seasonings are acceptable.

• Refer to DoD menu standards for specific Nutrient requirements in the beginning of

this section.

• Product shall be processed in accordance with Good Manufacturing Practices.
237

2. PROTEIN ENTRÉE, PREPARED, WITH SAUCE

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Package size to be determined by user. 

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipment and storage.

• User must be able to remove individual portions without damage while the product is

solidly frozen.

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

MISCELLANEOUS REQUIREMENTS:

• Beef, chicken, pork, veal, lamb, turkey, fish, and seafood are acceptable proteins.

• Vegetables and seasonings are acceptable.

• Refer to DoD menu standards in the beginning of this section for specific nutrient 

requirements.

• Product shall be processed in accordance with Good Manufacturing Practices.

3. PASTA, PREPARED, WITH SAUCE

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Package size to be determined by user. 

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipment and storage.

• User must be able to remove individual portions without damage while the product is

solidly frozen.

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

MISCELLANEOUS REQUIREMENTS:

• Vegetables, cheese, and seasonings are acceptable.

• Refer to DoD menu standards in the beginning of this section for specific nutrient

requirements.

• Product shall be processed in accordance with Good Manufacturing Practices.
238

4. POT PIE, PREPARED, WITH PROTEIN

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Package size to be determined by user. 

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipment and storage.

• User must be able to remove individual portions without damage while the product

is solidly frozen.

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

MISCELLANEOUS REQUIREMENTS:

• Beef, chicken, pork, veal, lamb, and turkey are acceptable proteins.

• Vegetables and seasonings are acceptable.

• Refer to DoD menu standards in the beginning of this section for specific nutrient requirements.

• Product shall be processed in accordance with Good Manufacturing Practices.

5. VEGETARIAN, ENTRÉE, PREPARED, FROZEN

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Package size to be determined by user. 

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipment and storage.

• User must be able to remove individual portions without damage while the product

is solidly frozen.

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

MISCELLANEOUS REQUIREMENTS:

• Vegetables, beans, cheese, wraps, sauce, and seasonings are acceptable.

• Maximum sodium content allowed is 120 mg per ounce.

• Maximum total fat allowed is 4 g per ounce.

• Product shall be processed in accordance with Good Manufacturing Practices.

6. BURRITO, PREPARED, FROZEN

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: Package size to be determined by user. 

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

shipment and storage.

• User must be able to remove individual portions without damage while the product

is solidly frozen.

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

MISCELLANEOUS REQUIREMENTS:

• Beef, chicken, pork, egg, bacon, sausage, and turkey are acceptable proteins.

• Vegetables, beans, cheese, sauce, and seasonings are acceptable

• Maximum sodium content allowed is 200 mg per ounce.

• Maximum total fat allowed is 4 g per ounce.

• A minimum of 2.5 grams of protein per ounce is required.

• Product shall be processed in accordance with Good Manufacturing Practices.
239

BREAKFAST SANDWICH SPECIFICATIONS

1. EGG AND CHEESE, ENGLISH MUFFIN, F/C

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces 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:

• Total Fat content should be less than 5 grams per ounce.

• Sodium content should be less than 220 mg or less per ounce.

• Protein content should be 2.75grams or more per ounce.

2. EGG AND CHEESE, BREAKFAST MEAT, ENGLISH MUFFIN, F/C

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces 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:

• Total Fat content should be less than 4 grams per ounce.

• Sodium content should be less than 170 mg or less per ounce.

• Protein content should be 3 grams or more per ounce.

3. EGG WHITE AND CHEESE, TURK BACON/CAN BACON/POUL SAUS., ENG. MUF,

F/C

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces each (no additional tolerance shall

be applied).

PACKAGING AND MARKING:

• Product shall be packaged to protect against damage and/or deterioration during

storage and shipping.

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

MISCELLANEOUS REQUIREMENTS:

• Total Fat content should be less than 1.5 grams per ounce.

• Sodium content should be less than 145 mg or less per ounce.

• Protein content should be 3 grams or more per ounce.
240

4. EGG AND CHEESE, BREAKFAST MEAT, CROISSANT, F/C

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces 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:

• Total Fat content should be less than 5 grams per ounce.

• Sodium content should be less than 200 mg or less per ounce.

• Protein content should be 2.9 grams or more per ounce.

5. EGG AND CHEESE, BREAKFAST MEAT, BISCUIT, F/C

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces 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:

• Total Fat content should be less than 5 grams per ounce.

• Sodium content should be less than 220 mg or less per ounce.

• Protein content should be 2.50 grams or more per ounce.

6. EGG AND CHEESE, BREAKFAST MEAT, BAGEL, F/C

NAMI NAME AND NUMBER: N/A 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces 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:

• Total Fat content should be less than 5 grams per ounce.

• Sodium content should be less than 200 mg or less per ounce.

• Protein content should be 3 grams or more per ounce.
241

GLOSSARY OF ACRONYMS AND TERMS

A

AP (As Purchased) – The condition or cost of an item when it is purchased or received from a 

supplier.

B

Binders – Approved edible substances used for stabilizing, binding, and changing the texture

and/or shape of food.

Blast Frozen – Products that are frozen rapidly at extremely low temperatures (–10° F or

lower) as high-velocity air is moved around the product.

Breaded – Product that is coated with a maximum of 30 percent of an edible substance, 

usually breadcrumbs or flour. Product may first be dipped in a batter to ensure adherence of

the breading.

C

CFIA – Canadian Food Inspection Agency

Comminuted – Reduction of meat particle size using methods such as grinding, dicing, and

chopping.

Cured – Meat products that have been infused with special saline solutions and other 

ingredients to enhance flavor and color and to extend shelf life. The term “corned” is

generally used when referring to a cured beef item.

D

Deckle – The fat and lean meat that lies between the bone and the main muscle of a 

brisket. 

Denuded – Meat cuts that have had practically all surface fat removed; also referred to

as peeled.

E - F 

F/C – Fully Cooked

Fajitas – Boneless meat, sliced into narrow irregular strips from 1.0 inch to 3.0 inches in length.

Usually cut from extra-lean, tender beef and/or chicken.

FSIS – United States Department of Agriculture (USDA)’s Food Safety and Inspection Service.
242

G

Grade – United States Department of Agriculture (USDA) or Canadian Food Inspection 

Agency (CFIA) designation that indicates quality or yield of meat. See Quality Grade and

Yield Grade.

Gross Weight – Refers to a product’s weight plus packaging and packing materials including

the shipping container and any 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 cubed meat and a selection of vegetables that generally are placed on

skewers and grilled.

L

Laid-Out Pack – Single-thickness portions separated by sheets or boards.

LFTB (Lean Finely Textured Beef) – Beef that has been separated from the fat in beef

trimmings to make use of as much of a beef carcass as possible. Also known by the 

unfortunate and misleading term “pink slime.”

M

Marinade/Marinate – To be labeled “marinated,” a product must use a liquid marinade in

which food is either soaked, massaged, tumbled, or injected to enhance taste, tenderness, or 

other sensory attributes such as color or juiciness. Labeling regulations for the term 

“marinated”, when used as part of the item name on the Principile Display Panel, state that 

the percent of added solution cannot exceed the following maximum percentages:

• Meats – Maximum of 10 percent.

• Bone-In Poultry – Maximum of 3 percent.

• Boneless Poultry – Maximum of 8 percent.

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 the limits, 

the product must be labeled “Contains up to X Percent Added Solution” (or similar language, 

where “X” is the actual percentage of added solution) as part of the item name and/or

standard of identity on the Principile Display Panel.

MSP (Mechanically Separated Poultry) – Poultry raw materials or food products that are

made by mechanically separating bone from the muscle tissue of carcasses and from parts 

of poultry carcasses. MSP must be declared as mechanically separated chicken or turkey on 

the label.
243

N

NAMI – North American Meat Institute

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 generally is lower than Select.

O – P

P/C – Partially Cooked

Parts (Poultry) – Ready-to-cook chicken legs (thighs and drumsticks), breasts, or wings.

Peeled – Meat cuts that have had practically all surface fat removed; also referred to as

denuded.

Pinned – 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 

Needled, Needling.

Processed With – Meat cuts that have had solutions introduced throughout the muscles by

injection or pumping. Also referred to as Injected or Pumped.

PSO – Purchaser Specified Option.

Pullman Style – Generally refers to a meat product packed into a long container that

generally is rectangular or square in shape.

Pumped – Meat cuts that have had solutions introduced throughout the muscles by injection

or pumping. Also referred to as Injected or Processed With.

Purge – Juices that exude from fresh, cooked, and cured meat cuts after they are packaged

and that remain in the package at the time of opening.
244

Q – R

RTC (Ready–to–Cook) – 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 small amounts of spices. 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 – A Japanese word with the literal meaning of “ground fish.” Surimi, generally made 

from Alaskan Pollock, is found most often in sticks or chunks that are colored and marketed

as “crab”.

T

TSP (Tri-Sodium Phosphate) – A solution permitted for use as an antimicrobial agent on poultry.

U – V

USDA – United States Department of Agriculture.

Vacuum Packed – 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.

W

Water Added – USDA labeling term that identifies a meat cut that has been injected with a 

curing solution that is more than the amount lost during the curing and smoking process. This

yields a cut that weighs more than the original uncured weight. There are differences in label 

requirements for the various products to which water has been added.

WOG (Without Giblets) – Term given to poultry broilers sold without giblets and neck.
245

CATALOG ABBREVIATIONS

USED FOR STANDARDIZATIONOF

SUBSISTENCE PRIME VENDOR MASTER

DATABASE

BY DLA TROOP SUPPORT- FTSA

Effective Date 7/13/17

#10 CN NO. 10 SIZE CAN

1000 ISLAND THOUSAND ISLAND DRESSING

6/#10CN 6 NO. 10 CANS

Ace K ACESULFAME POTASSIUM (calorie-free

sugar substitute)

AFRS Armed Services Recipe Service

ALT ALTERNATIVE

AM AMERICAN

APTZR APPETIZER

ASEPTIC PG ASEPTICALLY PACKAGED

ASP ASPARTAME

ASST ASSORTMENT, ASSORTED

AVG AVERAGE

BANA BANANA

BBQ BARBECUE

BCN BACON (in sandwiches)

BEANS, BAKED BEANS, WHITE, WITH BACON AND

BROWN SUGAR

BEV BEVERAGE

BF BUTTER FAT

BFLY BUTTERFLIED

BG BAG

BIB BAG-IN-BOX

BIBG BOIL-IN-BAG

BIO-B BIOBASED

BIO-D BIODEGRADABLE

BISC BISCUIT

BK BAKED

BKFST BREAKFAST

BLBERRY BLUEBERRY, BLUEBERRIES

BLD BLEND(ED)

BLKBERRY BLACKBERRY, BLACKBERRIES

BNLS BONELESS

BRD BREADED

BRKT BRISKET

BRL/FRY BROILER OR FRYER

BRN BROWN
246

BRST BREAST

BRT BONED, ROLLED, AND TIED

BT BOTTLE

BTR BUTTER

BTRD BRD BUTTERED BREAD OR BREAD, BUTTERED

BX BOX

C&S CURED AND SMOKED

C/S CLINGSTONE

CAFF CAFFEINE

CARA CARAMEL

CARB CARBONATED

CARBO CARBOHYDRATE

CARR CARRAGEENAN

CBERRY CRANBERRY, CRANBERRIES

CC CENTER-CUT

CHDR CHEDDAR

CHK CHUNKED OR CHUNK

CHKANDFRM CHUNKED AND FORMED

CHL CHILLED

CHOC CHOCOLATE

CHOPANDFRM CHOPPED AND FORMED

CHPANDFRM CHIPPED AND FORMED

CIN CINNAMON

CK COOKING OR COOK

CKD COOKED

CKN CHICKEN

CN CAN, CANNED

CNTY FRIED COUNTRY-FRIED

CO CONTAINER

COMPRT COMPARTMENT

CONC CONCENTRATE

COND CONDENSED

COV COVERED

CRM CREAMED, CREAM

CRMY CREAMY

CS CASE

CTF CONTAINS TRANS FAT

D/O DECKLE OFF

DBL DOUBLE

DD DEEP DISH (PIZZA)

DECAF DECAFFEINATED

DEHY DEHYDRATED

DFF DEEP FAT FRY

DISP DISPENSER
247

DK DRINK (ONLY IN CFMS DESCRIPTION AND ITEM NAME FOR

MEAL KIT WITH DRINK)

DZN DOZEN

EA EACH

ENT-I ENTRÉE, INDIVIDUAL SERVING

ENT-M ENTRÉE, MULTI-SERVING

EQUIV EQUIVALENT

ESL EXTENDED SHELF LIFE

EVAP EVAPORATED

F/BK FULLY BAKED

F/C FULLY COOKED

F/S FREESTONE

FARM FARM RAISED

FF FAT FREE

FL FLUID

FLAV FLAVOR, FLAVORED

FLKANDFRM FLAKED AND FORMED

FLT FILLET

FOB FRUIT ON THE BOTTOM

FOR DISP FOR POST-MIX OR PRE-MIX DISPENSERS

FORT FORTIFIED

FR FRENCH

FRANKS FRANKFURTERS

FRST FROSTED

FZN FROZEN

GEN GENERAL

GF GLUTEN FREE

GL GALLON, GAL (GA in CFMS)

GLZ GLAZE

GM GRAM (G in CFMS)

Gr GRADE

GRD GROUND

GRN GREEN

HANDG HEADED AND GUTTED (FISH)

HANDS HEAT AND SERVE

H/S HOT AND SPICY

h/s (lower case) HEAVY SYRUP

HD HUNDRED

HCSWGP HYDROLYZED CORN, SOY, AND WHEAT 

GLUTEN PROTEIN
248

HSP HYDROLYZED SOY PROTEIN

IF INDIVIDUAL FROZEN

IMIT IMITATION

IN INCH

INC INCREMENT

IND INDIVIDUAL

INST INSTANT

IQF INDIVIDUALLY QUICK FROZEN

IOP ISOLATED OAT PRODUCT

ISP ISOLATED SOY PROTEIN

IT ITALIAN (FOR CFMS WHEN NECESSARY)

IVP INDIVIDUALLY VACUUM PACKED

IW INDIVIDUALLY WRAPPED (used when UI is EA – as in 24/2 OZ EA. IW 

is eliminated when UI is PG, CS, or another term; then 24/2 OZ EA is 

changed to 24/2 OZ PG)

JR JAR

JT JOINT (IDENTIFY JOINTS FOR CKN WINGS IE: JT

1, JT 2, JT1AND JT2)

L/CAL LOW CALORIE

L/CARBO LOW CARBOHYDRATE

L/LAC LOW LACTOSE

l/s (lower case) LIGHT SYRUP

lt (lowercase) LIGHT

LB POUND

LF LOW FAT

LS LOW SODIUM

LT LITER

MARG MARGARINE

MARIN MARINATED

MAX MAXIMUM

MESQ MESQUITE

MG MILLIGRAM

MIN MINIMUM

ML MILLILITER

MOZZ MOZZARELLA

MSC MECHANICALLY SEPARATED CHICKEN

MST MECHANICALLY SEPARATED TURKEY

MULTI-USE (for E08s) MULTI-PURPOSE

N#XXX (no spaces) NAMP #
249

N/CAFF CAFFEINE FREE

N/CHOL CHOLESTEROL FREE OR NO CHOLESTEROL

N/LAC NONE/NO OR LACTOSE FREE

NAF NONAPPROPRIATED FUNDS

NAT NATURAL

NAT JUICE NATURAL JUICE PACK

NF NONFAT

NITRO NITROGEN

NO BAKE PREP W/O BAKING

NONALC NONALCOHOLIC

NS NO SODIUM

NSA NO SUGAR ADDED

O/R OVEN READY

OATMEAL, INST ROLLED OATS, INST

OATS, ROLLED ROLLED OATS

OR OVEN ROASTED

ORIG ORIGINAL

OZ OUNCE(S)

P/BK PREBAKED

P/C PRECOOKED

P/S PART SKIM

PAR/BK PARBAKED

PAR/BL PARBOILED

PAR/C PARCOOKED/PARTIALLY COOKED

PARM PARMESAN, PARMIGIANA

PAST PASTEURIZED

PB PEANUT BUTTER

PBO PIN BONE OUT

PCO PURCHASER SPECIFIED OPTION

PDR POWDER

PEP PEPPERONI

PEPR PEPPERS (USED IN ITEM DESCRIPTION, NOT 

AN ITEM NAME)

PG PACKAGE, PACK, POUCH

PHO-FREE PARTIALLY HYDROGENATED OIL FREE

PIZZA-I PIZZA, IND SERV

PIZZA-M PIZZA, MULTI SERV

PK PACK (AS IN SOLID PACK OR WATER 

PACK TUNA)

PKT POCKET

PLA POLYLACTIC ACID

PREP PREPARED

PROV PROVOLONE

PT PINT
250

PUFI PACKED UNDER FEDERAL INSPECTION

PUREE PUREED

QT QUART

QTR QUARTER, QUARTERS, QUARTERED

R/CAL REDUCED CALORIE

R/CARBO REDUCED CARBOHYDRATE

R/CHOL REDUCED CHOLESTEROL

R/LAC REDUCED LACTOSE

RBERRY RASPBERRY, RASPBERRIES

RD DIAMETER OR ROUND

RECT RECTANGULAR

REG REGULAR

RES (for E08s) RESISTANT

RESTRCT RESTRUCTURED

RF REDUCED FAT

RM RIB MEAT

RS REDUCED SODIUM

RST ROASTED, ROAST

RTB UNBAKED OR OVEN READY

RTC READY TO COOK

RTS READY TO SERVE

RTU READY TO USE

SAUS SAUSAGE

SBERRY STRAWBERRY, STRAWBERRIES

SDLS SEEDLESS

SEAS SEASONED

SF SUGAR FREE

SHL SHELLED (NO SHELL; EXTRACTED FROM THE 

SHELL)

SHLD SHOULDER

SHRD SHREDDED

SKLS SKINLESS

SL SLICED, SLICES

S/M ON SIDE MUSCLE ON

SMK SMOKED OR SMOKE

SOD-FREE SODIUM FREE

SOL SOLUTION

SPC SOY PROTEIN CONCENTRATE

SQ SQUARE

SS SHELF STABLE

STK STEAK

STRAIN STRAINED

STRAIT STRAIGHT

SUB SUBMARINE

SUBST SUBSTITUTE

SUPP SUPPLEMENTS

SVG SERVING
251

SW SOUTHWESTERN

SWICH SANDWICH

SWT SWEET, SWEETENED

TANDS THAW AND SERVE

TEMP TEMPERATURE

TF TRANS FAT

TFF TRANS FAT FREE

THK THICK

TPB THAW-PROOF-BAKE

TRB TRIBE

TROP TROPICAL

TSF TEXTURED SOY FLOUR

TSP TEXTURED SOY PROTEIN

TVP TEXTURED VEGETABLE PROTEIN

UI UNIT OF ISSUE

UNIV GRIND UNIVERSAL GRIND

UNFRST UNFROSTED

UnGr UNGRADED

UNIV UNIVERSAL

UNSHL UNSHELLED (IN THE SHELL; NOT EXTRACTED FROM ITS

SHELL) UNSWT UNSWEETENED

US Gr Ch US GRADE CHOICE

US Gr A US GRADE A

US Gr Sel US GR SELECT

US#1 US #1 GRADE

USF US FANCY GRADE

USXF US EXTRA FANCY GRADE

VAC PAC VACUUM PACKAGED

VAN VANILLA

VARIETY VARIETY PACK

VEG VEGETABLE

VIN VINAIGRETTE

VIT VITAMIN

VLS VERY LOW SODIUM

VPP VEGETABLE PROTEIN PRODUCT

W/ WITH

W/D WHITE/DARK (FOR MEAT; SAME AS

BREAST/THIGH)

W/O WITHOUT

W/RM WITH RIB MEAT
252

W/WATER WITH WATER

WATER PREP PREP W/WATER ONLY

WG WHOLE GRAIN

WHIP WHIPPED

WHL WHOLE

WHT WHITE

WILD WILD CAUGHT

WMELON WATERMELON

WOG WITHOUT GIBLETS AND NECK

WRP WRAPPED

WT WEIGHT

WTR WATER

WTR (%) WATER ADDED (PERCENTAGE)

WTR ADD WATER ADDED

WTR PROD WATER PRODUCT

X (as in X-HEAVY) EXTRA

XL EXTRA LONG

YLD YIELD

Other Abbreviations may be used at certain times when space constraints exist and when 

they will be readily understood in context.
253

REFERENCES

108th Congress Public Law 287. (2018, April 5). Public law 108-287. Retrieved from Title 1,

Military Personnel: https://www.gpo.gov/fdsys/pkg/PLAW-108publ287/html/PLAW108publ287.htm

AMEDD Army. (2018, April 5). Worldwide Directory of Sanitarily Approved Food

Establishments for Armed Forces Procurement. Retrieved from Approved Sources: 

https://veda.amedd.army.mil/86257B8D004A4B6C/PHC

CFR, FDA. (2018, April 18). CFR, 133 Cheeses and Related Cheese Products. Retrieved 

from SUBPART B-REQUIREMENT FOR SPECIFIC STANDARDIZED CHEESE AND

RELATED

PRODUCTS: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.128

CFR, FDA. (2018, April 18). Evaporated Milk. Retrieved from SEC 131-130 Evaporated Milk: 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.130

CFR, FDA. (n/a). Dried Egg Whites. Retrieved from 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=160.145

CFR, FDA. (n/a). Dried Egg Yolks. Retrieved from 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=160.185

CFR, FDA. (n/a). Egg Whites. Retrieved from 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=160.1540

CFR, FDA. (n/a). Egg Yolks. Retrieved from 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=160.180

CFR, FDA. (n/a). Frozen Egg Yolks. Retrieved from: 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=160.190

CFR, FDA. (n/a). Liquid Eggs. Retrieved from 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=160.115

Code of Federal Regulations. (2017, April 1). 21 CFR 135.110. Retrieved from Part 135 --

FROZEN DESSERTS ICE CREAM AND FROZEN CUSTARD:

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=135.110

Code of Federal Regulations. (2017, February 5). Milk and Cream Regulations. Retrieved

from CFR 131.160: 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.160

Code of Federal Regulations. (2017, April 1). Title 21, Volume 2. Retrieved from

21CFR131.200: 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.200
254

Dairy Council of California. (2015, 10 05). What is the difference between regular and Greek

yogurt? Retrieved from http://www.yogurtinnutrition.com/what-is-the-difference-betweenregular-and-greek- yogurt/

Defense Logistics Agency. (2018, April 5). DLA Troop Support Subsistence. Retrieved from

MPA, NAPA, Pricing: 

http://www.dla.mil/TroopSupport/Subsistence/FoodServices/mpanapa.aspx

Defense Logistics Agency, The Nation's Combat Logistics Support Agency. (2018, April 9).

DLA Troop Support Subsistence. Retrieved from MPA, NAPA, Pricing: 

http://www.dla.mil/TroopSupport/Subsistence/FoodServices/mpanapa.aspx

Defense Logistics Agency Troop Support. (2018, April 9). Subsistence Total Order and

Receipt Electronics System (STORES). Retrieved from 

https://www.stores.dla.mil/stores_web/Admin_Logon.aspx

Defense Procurement and Acquisition Policy and Defense Procurement Defense Pricing.

(2018, April 5). Restrictions on DoD Purchases from Non-U.S. Sources Imposed by 10 

U.S.C. 2533a. Retrieved from 

https://www.acq.osd.mil/dpap/cpic/ic/restrictions_on_dod_purchases_from_nonus_sources_imposed_by_10_usc_2533a.html

Department of Defense. (2018, April 5). Defense Acquisition Regulations System, DOD. 

Retrieved from Commercial Derivative Military Article-Specialty Metals Compliance

Certificate (July 2009) 252.225-7012: https://www.gpo.gov/fdsys/pkg/CFR-2011-title48-

vol3/pdf/CFR-2011-title48-vol3- sec252-225-7012.pdf

Department of Defense Manual. (2014, December 2). DoDM 1338.10 December 2, 2014. 

Retrieved from Enclosure 7 JSPB DoD Menu Standards: 

http://www.dla.mil/Portals/104/Documents/TroopSupport/Subsistence/DoingBusiness/133810

m.pdf

Department of Health and Human Services, Food and Drug Administration. (2018, March 4).

21 CFR 101 Docket No. FDA-2017-N-0763. Retrieved from Food Labeling: Health Claims; 

Soy Protein and Coronary Heart Disease: https://federalregister.gov/d/2017-23629

Department of the Army. (2012, July 24). Army Regulation 30-22. Retrieved from Food

Program Army Food Program: 

https://dmna.ny.gov/foodservice/docs/references/new_AR_30-22.pdf
255

Department of the Army. (2018, April 5). Food Program, Operating Procedures for the

Army Food Program. Retrieved from DA PAM 30-22, 6 February 2007: 

https://dmna.ny.gov/foodservice/docs/references/DA_PAM_30-22.pdf

Department of the Navy. (2009, July 9). Marine Corps Order 10110.14M. Retrieved from

MARINE CORPS FOOD SERVICE AND SUBSISTENCE PROGRAM 9 JULY 2009:

http://www.marines.mil/Portals/59/Publications/MCO%2010110.14M.pdf

Department of the Navy. (2017, October 21). NAVSUP P-485 Volume 1-Afloat Supply.

Retrieved from Naval Supply Procedures, 21 October 1997: 

http://www.public.navy.mil/surfor/Documents/P- 485_NAVSUP_Vol_1.pdf

DFARS. (2018, January 1). Subpart 225-70-Authorizations Acts, Appropriations Actis, And 

Other Statutory Restrictions on Foreign Acquisition. Retrieved from ACQUISITIONS OF

PERISHABLE

FOODS BY OR FOR ACTIVITIES LOCATED OUTSIDE THE U.S. FOR PERSONNEL OF THOSE

ACITIVITIES: https://www.acq.osd.mil/dpap/dars/dfars/html/current/225_70.htm

FDA. (2018, April 1). CFR 101.9 Nutrition Labeling of Food. Retrieved from 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=101.9&SearchTe

rm=cere al

FDA. (2018, March 4). CFR Soy Protein Isolate. Retrieved from 182.90: 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=182.90

FDA. (2018, March 4). CFR Soy Protein Isolate-977076-84-8-(166-110). Retrieved from 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=166.110

FDA. (n/a). Eggs. Retrieved from 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=160.105

FDA. (2018, February 27). Food and Additive Ingredients. Retrieved from Final 

Determination regarding Partially Hydrogenated Oils: 

https://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm44916

2.htm
256

FDA, CFR. (n/a). Frozen Eggs. Retrieved from 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=160.110

Federal Register. (2018, March 4). Amend the Federal Meat and Poultry Products.

Retrieved from Establish General Standard of Identity for Standardized Meat and Poultry

Products (60 FR 67474): https://www.fsis.usda.gov/wps/wcm/connect/76ab521d-c44c4b4d-b397-16c08fccc79d/92- 024F.pdf?MOD=AJPERES

Federal Register. The Daily Journal of the United States Government. (2005, June 10). 

Food Standards: Requirements for Substitute Standardized Meat and Poultry Products

Named by Use of an Expressed Nutrient Content Claim and a Standardized Term. 

Retrieved from https://www.federalregister.gov/documents/2005/06/10/05-11493/foodstandards-requirements-for- substitute-standardized-meat-and-poultry-products-named-byuse-of-an

Maiti, A., Ahlawart, S. S., Sharma, D. P., & Khanna, N. (2008). Application of Natural

Tenderizers in Meat - A Review. Agriculture Review, 226-228.

North American Meat Association (NAMA). (2014). The Meat Buyer's Guide. Washington DC:

North American Meat Association.

Secretary of the Air Force. (2014, April 17). Air Force Instruction 34-239 17 April 2014.

Retrieved from Food Service Management Program: http://static.epublishing.af.mil/production/1/af_a1/publication/afi34-239/afi34-239.pdf

Secretary of the Navy. (2018, April 5). NAVSUP P-486. Retrieved from Food Service

Management: http://www.marines.mil/Portals/59/Publications/NAVSUP%20P486_PART_2.pdf

The Meat Buyer's Guide. (2018, April 5). Welcome to The Meat Buyer's Guide Online!

Retrieved from North American Meat Institute: 

http://meatbuyersguide.com/Account/Login.aspx?ReturnUrl=/

U.S.C. (2018, April 5). 41 U.S.C. Chapter 83 Buy American: trade agreements; and other

laws and regulations. Retrieved from 25.103 Exceptions: 

https://www.acquisition.gov/sites/default/files/current/far/html/Subpart%2025_1.html#wp11188

70

U.S. Food and Drug Administration. (2006, July 18). Food Allergen Labeling and Consumer 

Protection Act of 2004 Questions and Answers. Retrieved from Public Law 108-282, Title II: 

https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/All

ergens/ ucm106890.htm
257

U.S. Government Publishing Office. (2011, January 1). Title 9-Animals and Animal 

Products. Retrieved from https://www.gpo.gov/fdsys/granule/CFR-2011-title9-vol2/CFR2011-title9-vol2- sec319-104

United States Department of Agriculture. (2015, December). Dietary Guidelines for

Americans 2015- 2020 (Eighth Edition). Retrieved from 

https://health.gov/dietaryguidelines/2015/resources/2015- 2020_Dietary_Guidelines.pdf

United States Department of Agriculture. (2018, August 5). Food Safety and Inspection

Service. Office of Policy, Program and Employee Development, August 2005. Retrieved from 

Food Standards and Labeling Policy Book: 

https://www.fsis.usda.gov/wps/wcm/connect/7c48be3e-e516-4ccf-a2d5-

b95a128f04ae/Labeling-Policy-Book.pdf? MOD=AJPERES

United States Department of Agriculture. (2018, April 3). Inspection and Grading of Meat 

and Poultry: What Are the Differences? Retrieved from Food Safety and Inspection Service,

3 June 2014: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/getanswers/food-safety-fact- sheets/production-and-inspection/inspection-and-grading-of-meatand-poultry-what-are-the- differences_/inspection-and-grading-differences

United States Department of Agriculture. (2018, April 5). Institutional Meat Purchase

Specifications. Retrieved from Fresh Beef Series 100, Effective November 2014: 

https://www.ams.usda.gov/sites/default/files/media/IMPS_100_Fresh_Beef%5B1%5D.pdf

United States Department of Agriculture. (2018, April 16). Institutional Meat Specifications.

Retrieved from https://www.ams.usda.gov/grades-standards/imps

United States Department of Agriculture, Agricultural Marketing Service. (2018, April 5). 

Federal Purchase Program. Retrieved from https://www.ams.usda.gov/selling-food-tousda/federal-purchase- program-specifications

USDA, Food Safety, and Inspection Service. (2018, April 5). Labeling Policies, 12

August 2016. Retrieved from 

https://www.fsis.usda.gov/wps/portal/fsis/topics/regulatorycompliance/labeling/Labeling-Policies

USDA. (2018, August 5). Fruits, Grades and Procurement. Retrieved from

Standards: https://www.ams.usda.gov/grades-standards/fruits

USDA. (2016, February). Agricultural Marketing Service. Retrieved from U.S. Grade 

Standards for Fruits, Vegetables, Nuts, and Other Specialty Products: 

https://www.ams.usda.gov/sites/default/files/media/FactSheetUSgradestandardsFruitsVegetabl

esNutsS pecialtyProducts.pdf
258

USDA. (N/A). Egg Grading Standards. Retrieved from

https://www.ams.usda.gov/grades- standards/shell-egg-grades-and-standards

USDA. (2016). Egg Production. Retrieved from 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=118&show

FR=1

USDA. (2011). Egg Production Food Safety. Retrieved from 

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/foodsafety-fact- sheets/egg-products-preparation/egg-products-and-food-safety/ct_index

USDA. (2015). Egg Products Food Safety. Retrieved from 

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/foodsafety-fact- sheets/egg-products-preparation/egg-products-and-foodsafety/ct_index/!ut/p/a1/jZFRb4IwEMc_DYlx3AG90ZIjOKEGbNZeTEFSmkiLWnr2Pbp17kXNbp5fbnr_f7X9l9cYIILSd8F

USDA. (2018, April 5). Fish and Seafood. Retrieved from Grades and

Procurement: https://www.ams.usda.gov/grades-standards/cid/meat

USDA. (2005, August). Food Safety and Inspection Service, Office of Policy, Program, and

Employee Development. Retrieved from USDA Food and Labeling Policy Book: 

https://www.fsis.usda.gov/wps/wcm/connect/7c48be3e-e516-4ccf-a2d5-

b95a128f04ae/Labeling- Policy-Book.pdf? MOD=AJPERES

USDA. (n.d.). Grades and Standards for Cheese. Retrieved from Cheddar

Cheese: https://www.ams.usda.gov/grades-standards/cheddar-cheesegrades-and-standards

USDA. (2018). Reference Documents for Proposed Changes to the Pork Grade Standards.

Retrieved from https://www.ams.usda.gov/grades-standards/pork-reference-documents

USDA. (2000, July 20). United States, Standards, Grades, and Weight Classes for Shell

Eggs AMS 56. Retrieved from

https://www.ams.usda.gov/sites/default/files/media/Shell_Egg_Standard%5B1%5D.pdf

USDA. (2018, August 5). Vegetables, Grades and Procurement. Retrieved from

Standards: https://www.ams.usda.gov/grades-standards/vegetables
259

Prime Vendor Product Audit Rating Symbology

ACCEPTABLE (GREEN) = Acceptable. No deviations from the contract or the item

description stock number requirements.

MINOR NONCONFORMANCE (YELLOW) = Not fully acceptable. A Minor

nonconformance is a deviation from the contract or the item description stock number 

requirements. This minor nonconformance is not likely to materially reduce the usability or 

serviceability of the item for its intended purpose or affect its condition and/or the continued 

storage of the item for further use.

Examples of minor nonconformance: Cataloging issues; Minor workmanship/fabrication 

violations; Minor weight/portion control violations; Items that exhibit very slight freezer burn or 

dehydration on some sample units; Minor workmanship/fabrication or minor weight issues; 

Minor deviations from packing, packaging, labeling and marking requirements that would not

necessitate a regulatory market suspension or affect DSCP's ability to recall the item.

ACTION REQUIRED: This nonconformance requires attention from the PV. Minor

nonconformance may be tolerated by the customer for a short period of time (until the PV 

receives a new product at OCONUS but for no more than 30 days at CONUS locations).

MAJOR NONCONFORMANCE (BLUE) = A major nonconformance, other than critical, 

is a deviation from the contract or the item description stock number requirements. This major 

nonconformance is a deviation that materially affects or is likely to have a major effect on the 

serviceability, usability, condition and/or continued storage of an item for further use. 

Examples of major nonconformance's: Domestic source/regulatory/approved source 

violations; Wrong item; Grade failures or mismatch; Major workmanship/fabrication violations; 

Major weight/portion control violations; Item shelf life/ expiration date violations; Not latest 

season pack/crop year violations; Items that exhibit major freezer burn or dehydration, 

temperature abuse, and/or other off condition that although not likely to result in hazardous or

unsafe conditions, the defect and/or combination of defects materially affect the item 

serviceability for its intended purpose and/or prevents the performance and production of an 

end item/meal by the customer; and/or major deviations from packing, packaging, labeling 

and markings that would necessitate a regulatory market suspension or have a major effect 

on DSCP's ability to recall the product. ACTION REQUIRED: PV is required to STOP ISSUE 

of the item, unless otherwise approved by the Contracting Officer.

CRITICAL NONCONFORMANCE (RED) = A critical nonconformance is a deviation that 

judgment and experience indicate consumption of the item is likely to result in hazardous or 

unsafe conditions for individuals. An item will receive a Red Rating if it contains a critical 

defect(s) that involve food safety issues such as wholesomeness, foreign material, 

contamination or adulteration issues that judgment and experience indicate consumption of

the item is likely to result in hazardous or unsafe conditions for individuals. Examples of 

critical nonconformance's: Items with food safety concerns are those items that exhibit 

decomposition, contamination, foreign material, and/or other conditions that render an item 

unfit for human consumption ACTION REQUIRED: PV is required to STOP ISSUE of the 

item, immediately NOTIFY DOD CUSTOMERS, REQUEST RETURN of the item in question, 

and notify supplier/producer of the item (if applicable).
260

Go for Green® Coding Algorithm

Trained and certified G4G coders can use one of the following two methods to determine Go for

Green® (G4G) color and sodium code assignments of foods for recipes and for ready-to-use 

(RTU) items:

• The Go for Green® Coding Calculator (web-based)

• The Go for Green® Coding Worksheet (Word document)

Coders enter nutrition information obtained from the nutrient-analysis information given for recipes 

or from the ingredients list and the Nutrition Facts Panel on RTU items. When using the G4G 

Coding Calculator the built-in coding algorithm shortens the time required for the process by

automatically assigning points to an item based on G4G criteria. When using the G4G Coding

Worksheet, coders assign the value for each item and then total the items’ values to determine

the final score. With both methods, the following color codes are assigned based on point

values:

• Red (0–4 points)

• Yellow (5–8 points)

• Green (9–13 points)

To determine sodium code assignment, coders obtain basic nutrition information from the

Nutrition Facts Panel or from a recipe’s nutrient-analysis printout. Using the Go for Green®

Coding Calculator, coders select the food category (entrées, grains or starches, vegetables,

or other category) from the drop- down list and then enter the sodium amount in the Sodium 

Code field. Menu items then are designated as Low-, Moderate-, or High-sodium foods.

Beverages are not coded for sodium. Coders should refer to Go for Green® Coding for Beverages

to determine the color code assignments for beverages.
261

Go for Green® Coding Calculator

For use by trained and certified Go for Green® Coders

only

Link: http://hprc-online.org/nutrition/go-for-green/codingcalculator/
262

GO FOR GREEN® CODING CALCULATOR

Nutrition Component Value Possible points Points

Preparation Is the cooking method of the

product deep-frying?

Stop here: Automatically 

Red

Trans Fat Does the product contain

“partially hydrogenated” fat/ oil 

(trans fat)?

Stop here: Automatically 

Red

Additives Does the product contain

added monosodium glutamate

(MSG)?

Stop here: Automatically 

Red

% of calories from 

saturated fat

Calculate % of calories from 

SATURATED fat or use

nutrient analysis

≤ 10% sat fat = 2 

11–15% sat fat = 1 

≥ 16% sat fat = 0 

% of calories from total

fat

Calculate % of calories from TOTAL

fat *Total fat may be higher than 

30% and still score 2 points for

select items if the saturated fat is 

≤10%. Items that may qualify for 

this exception include salmon and 

salad dressings or condiments 

made with heart-healthy fats.

≤ 30% total fat* = 2 

31–49% total fat = 1 

≥ 50% total fat = 0 

Fiber

G of fiber per serving

> 6 g = 3

4–6 g = 2 

2–3.9 g = 

1 

< 2 g = 0

Sugar G of total sugar per serving

<12 g of 

sugar=3 12–18 g 

of sugar=1

> 18 g of sugar = 0
263

Coding Sodium Content

Sodium is part of the GoForGreen initiative. Sodium levels of foods are labeled by the Low, Moderate, or High salt-shaker symbols shown below.

The sodium code works with the Green, Yellow, and Red code to help diners choose acceptable foods. Sodium needs vary from person 

to person depending on activity level and health concerns.

Sodium values will be revised at three-year intervals, as more reduced-sodium products and recipes become available.

* Full-plate meals include fruit and dairy.

** Entrees exclude fruit and dairy.

Sodium Content

LOW MODERATE

HIGH

Full-plate Meal* < 800 mg 800–1500 mg >1500 mg

Entrée**

Protein, vegetables, starch

(carbohydrates)

< 650 mg 650–1100 mg >1100 mg

Entrée**

Protein and vegetables

< 450 mg 450–800 mg > 800 mg

Entrée**

Protein and starch

< 600 mg 600–950 mg > 950 mg

Protein only < 350 mg 350–800 mg > 800 mg

Grains and Other Starches < 300 mg 300–700 mg > 700 mg

Vegetables < 150 mg 150–400 mg > 400 mg

Soup < 450 mg 450–600 mg > 600 mg

Dairy < 150 mg 150–300 mg > 300 mg

Condiments, Gravies < 200 mg 200–300 mg > 300 mg

Dessert < 300 mg 300–600 mg > 600 mg

Beverages Are not labeled for 

sodium.

Fruits Are not labeled for 

sodium.
264

Go for Green® Coding for Beverages

The Table below should be used for coding beverages instead of using the Go for Green® Coding Calculator and Go for Green®

Coding Worksheet. Beverages are coded based on added sugar content, artificial ingredients, saturated fat content, and healthful nutrients 

such as vitamins and minerals. See note below for coding Smoothies. G4G educational materials shall be provided to Service Members to help 

them make informed choices.

Code Beverages

Water (plain or carbonated)

Naturally flavored water including those that are fruit and/or vegetable/herb-infused (no artificial

sweeteners) Herbal tea

Unsweetened iced or hot tea 

Unsweetened iced or hot coffee 

100% vegetable juice

Milk, unsweetened (skim or 1%)

Milk alternatives such as soy, almond, rice that are unsweetened or plain with added calcium and

vitamin D Green = 9–13

Sports drinks 

100% fruit juice

Lightly sweetened iced or hot tea

Coffee with small amounts of sugar, cream, or milk

Artificially sweetened beverages (diet or light sodas, tea, juices, and flavored

waters) Milk, unsweetened (2%)

Flavored milk (skim, 1%, 2%)

Flavored milk alternatives such as coconut, soy, almond, and

rice Hot chocolate made with water or milk (skim, 1%,

2%)

Yellow = 5–8
265

Energy

drinks 

Sweet tea

Coffee with large amounts of whole milk or cream and sugars or

syrups Sweetened beverages of any kind (sodas, fruit punches, and 

juice drinks) Whole milk, plain or flavored

Hot chocolate made with whole milk, cream, or half-and-half

Red = <5

NOTE: Smoothies should be coded using the Go for Green® Coding Calculator or Go for Green® Coding Worksheet.