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UNITED STATES NAVY 

BUYER’S GUIDE

 2023

 Version (2)
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The U. S. Navy Buyer’s Guide is designed to establish food quality standards for use by Navy Food 

Service professionals, supporting defense agencies, and worldwide contracted industry providers. In 

collaboration with partnering Department of Defense Services and agencies, this guide sets

recommended standards for products intended for Navy consumption and purchased with government

funding. 

This guide is a valuable tool that aids Navy galley personnel, defense agency partners, vendors, 

suppliers, and food manufacturers in their understanding of the quality and nutrition expectations for 

Navy-procured subsistence. The products that meet the specified criteria outlined in this document will 

take precedence for inclusion to the Prime Vendor catalogs. Quality, preference, and Sailor 

acceptability govern product selections. Meeting the guide standards does not guarantee purchase by 

the government. After items are approved and added to the cataloging system they can be ordered 

through the Subsistence Total Ordering and Receipt Electronic System (STORES). 

This guide sets an applied standard for products purchased for and consumed by military service 

members with government funding. All items sourced from the Defense Logistics Agency (DLA) 

Subsistence Prime Vendor (SPV) program must comply with the specifications outlined here to receive 

consideration of government commitment. Products sourced from a government approved source that 

is not a DLA-recognized SPV must adhere to these specifications as closely as possible. Products not 

categorized or listed in this guide must demonstrate nutritional and quality integrity. The NAVSUP 

Food Subsistence Readiness Team will review any product without a listed standard in this document 

on a case-by-case basis for future inclusion in the Navy Buyer’s Guide. 

The military and Navy Food Service communities continue to make progress in offering healthier and 

more nutritionally balanced food and beverage options for our warfighters. In pursuit of these efforts 

the Navy seeks high quality and nutrient-dense products that help service members reach their 

individual optimum performance levels. This guide is a living document that aligns with the most 

current nutritional guidance and, through periodic updates, will keep pace with emerging research and 

direction. The Navy strives to obtain products that contain wholesome ingredients and that lack 

artificial ingredients and common allergens. These “clean label” foods will nourish and fuel our 

service members so they can reach higher levels of performance. 

The U.S. Navy Buyer’s Guide provides a focal point and standard for subsistence within the 

constraints of operational demands and fiscal considerations. Navy Food Service is committed to 

meeting the operational requirements of our fighting force by ensuring that our Sailors receive quality, 

nutritious food to maintain and fuel their bodies for success in the environments in which they train 

and fight.

Effective Publication Date: 12 October 2023 

 Brian M. Beiber, CDR, SC, USN 

 Director, Navy Food Service
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TABLE OF CONTENTS 

U.S. NAVY BUYER’S GUIDE INTRODUCTION

1. GENERAL

2. GOALS

3. IMPORTANT CONSIDERATIONS

4. DoD MENU STANDARDS

5. RESPONSIBILITIES 

6. PROCEDURES FOR NEW ITEMS

7. PRODUCT CONSIDERATIONS

8. VISITS OF VENDORS, MANUFACTURERS, OR BROKERS

9. PRODUCTS CUTTINGS AND DEMONSTRATIONS

FSC 8905 FISH, MEAT, POULTRY, AND SHELLFISH

FISH, MEAT, POULTRY, AND SHELLFISH INFORMATION

MEAT INFORMATION (INCLUDING POULTRY)

SPECIAL NOTE ON MARINADES

BEEF INFORMATION

BEEF CATALOG

1. BEEF BRAISING STEAK, SWISS, RAW

2. BEEF, BREAKFAST STEAK, RAW

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

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

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

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

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

8. BEEF CHUCK, CHUCK ROLL, RAW

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

10. BEEF, CUBED STEAK, RAW

11. BEEF CHUCK, SHOULDER CLOD ROAST, RAW

12. BEEF, DICED, FULLY COOKED

13. BEEF, DICED, RAW

14. BEEF FAJITA STRIPS, RAW

15. BEEF FAJITA STRIPS, SEASONED, FULLY COOKED

16. BEEF FLANK, FLANK STEAK, RAW

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

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

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

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

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

22. BEEF LIVER, RAW

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

24. BEEF LOIN, T-BONE STEAK, RAW

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

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

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

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

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

31. BEEF, POT ROAST, FULLY COOKED

32. BEEF, PULLED OR SHREDDED, FULLY COOKED

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

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

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

36. BEEF RIB, ROAST-READY, FULLY COOKED

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

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

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

40. BEEF ROUND, SIRLOIN TIP (KNUCKLE), PEELED, FROZEN

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

42. BEEF, SHORT RIB, BONE IN, RAW

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

44. BEEFSTEAK, CHICKEN FRIED STEAK, BREADED, RAW

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

46. BEEFSTEAK, SALISBURY, FULLY COOKED

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

48. BEEFSTEAK; WAFER SLICED (PHILLY STYLE); BEEF, WATER, AND FOOD STARCH 

PRODUCT; RAW

BISON CATALOG

1. BISON RIB, RIBEYE ROLL STEAK, BONELESS, RAW

2. BISON LOIN, TENDERLOIN, FULL, SIDE MUSCLE OFF, DEFATTED, RAW

3. BISON, GROUND, BULK, 90 PERCENT LEAN, RAW

LAMB CATALOG

1. LAMB RIB CHOPS, RAW

2. LAMB SHOULDER ROAST, RAW

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

VEAL CATALOG

1. VEAL, STEAK, BREADED, RAW

PORK INFORMATION

PORK CATALOG

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

2. BACON, CURED, SLICED, FULLY COOKED

3. BACON, CURED, SLICED, RAW

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

5. HAM, BONELESS, SMOKED, FULLY COOKED, PIT STYLE

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

7. HAM, BONELESS, CURED AND SMOKED, FULLY COOKED, SPECIAL

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

9. HAM, JUICES, HONEY-CURED, SMOKED, PARTIALLY BONED, SPIRAL CUT
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10. PORK, DICED, RAW

11. PORK HOCKS, SHOULDER, CURED AND SMOKED

12. PORK LEG, RAW

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

14. PORK LOIN BABY BACK RIBS, RAW

15. PORK LOIN, BABY BACK RIBS, FULLY COOKED

16. PORK LOIN, ROAST, BONELESS, RAW

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

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

19. PORK SHOULDER, BUTT, BONE IN, RAW

20. PORK SHOULDER, BUTT, BONELESS, RAW

21. PORK SHOULDER BUTT STEAKS, BONE IN, RAW

22. PORK SHOULDER BUTT STEAKS, BONELESS, RAW

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

24. PORK SPARERIBS, RAW

25. PORK LOIN, BACK RIBS, RAW

26. PORK SPARERIBS, ST. LOUIS STYLE, FULLY COOKED

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

28. PORK SPARERIBS, ST. LOUIS STYLE, RAW

29. PORK STEAKS, FLAKED AND FORMED, BREADED, RAW

30. PORK TENDERLOIN, RAW

POULTRY INFORMATION

CHICKEN INFORMATION

CHICKEN CATALOG

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

2. CHICKEN, 8-WAY CUT, RAW

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

4. CHICKEN BREAST FILLET WITH RIB MEAT, RAW

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

COOKED

6. CHICKEN BREAST STRIPS, FULLY COOKED

7. CHICKEN BREAST STRIPS, RAW

8. CHICKEN BREAST NUGGETS, BREADED, FULLY COOKED

9. CHICKEN BREAST CHUNKS, BREADED, FULLY COOKED

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

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

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

13. CHICKEN, DICED, LOW SODIUM, FULLY COOKED

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

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

16. CHICKEN PATTIES, BREADED, FULLY COOKED

17. CHICKEN, QUARTERED, OVEN ROASTED, FULLY COOKED

18. CHICKEN, QUARTERED, RAW

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

20. CHICKEN TENDERLOINS, BREADED, FULLY COOKED

21. CHICKEN THIGH, BONELESS AND/OR SKINLESS, RAW
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22. CHICKEN THIGHS, BONELESS AND/OR SKINLESS, TOCINO, PHILIPPINE STYLE, RAW

23. CHICKEN, THIGH, KABOB, RAW

24. CHICKEN, THIGH, KABOB, FULLY COOKED

25. CHICKEN, THIGH, KABOB, W/VEGETABLES AND FRUIT, RAW

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

27. CHICKEN WINGS, BREADED, JOINT 1 AND JOINT 2, FULLY COOKED

28. CHICKEN WINGS, OVEN ROASTED, JOINT 1 AND JOINT 2, FULLY COOKED

29. CHICKEN WINGS, UNBREADED,JOINT 1 AND JOINT 2, FULLY COOKED

30. CHICKEN WINGS, WHOLE, RAW

31. CORNISH HEN, HALVES, RAW

32. CORNISH HEN, HALVES, FROZEN

33. CORNISH HEN, WHOLE WITH OR WITHOUT GIBLETS, RAW

TURKEY INFORMATION

TURKEY CATALOG

1. TURKEY BACON, SLICED

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

3. TURKEY BREAST FILLET, RAW

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

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

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

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

COOKED

8. TURKEY, GROUND, BULK, 90 PERCENT LEAN, RAW

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

85 PERCENT LEAN, RAW

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

85 PERCENT LEAN, FULLY COOKED

11. TURKEY, GROUND, PATTIES, WHITE MEAT ONLY, MINIMUM 85 PERCENT LEAN, 

RAW

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

RAW

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

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

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

16. TURKEY WINGS, WHOLE, FULLY COOKED

PROCESSED PRODUCTS CATALOG

1. FRANKFURTERS

2. FRANKFURTERS, CHICKEN AND/OR TURKEY

3. GYRO MEAT, LOAF

4. GYRO MEAT, SLICED

5. LUNCHMEAT, BEEF PASTRAMI, CURED FOR SLICING

6. LUNCHMEAT, BEEF PASTRAMI, CURED, SLICED

7. LUNCHMEAT, BOLOGNA, FOR SLICING

8. LUNCHMEAT, BOLOGNA, SLICED

9. LUNCHMEAT, CHICKEN BREAST, SLICED
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10. LUNCHMEAT, HAM WITH NATURAL JUICES; OR HAM, WATER ADDED; SLICED

11. LUNCHMEAT, ROAST BEEF, SLICED

12. LUNCHMEAT, SALAMI, FOR SLICING

13. LUNCHMEAT, SALAMI, SLICED

14. LUNCHMEAT, TURKEY BREAST, SLICED

15. LUNCHMEAT, TURKEY HAM, SLICED

16. MEATBALLS, FULLY COOKED

17. MEATLOAF, BEEF, FULLY COOKED

18. PEPPERONI, SLICED

19. SAUSAGE, BRATWURST, LINKS

20. SAUSAGE, BREAKFAST, LINKS, CHICKEN, FULLY COOKED

21. SAUSAGE, BREAKFAST, LINKS; PORK, PORK AND BEEF; OR BEEF, FULLY COOKED

22. SAUSAGE, BREAKFAST, LINKS, TURKEY, FULLY COOKED

23. SAUSAGE, BREAKFAST, PATTIES, BEEF, FULLY COOKED

24. SAUSAGE, BREAKFAST, PATTIES, PORK, FULLY COOKED

25. SAUSAGE, BREAKFAST, PATTIES, PORK, RAW

26. SAUSAGE, CHORIZO, PORK, RAW

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

28. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, FULLY COOKED

29. SAUSAGE, BREAKFAST, PATTIES, TURKEY, GROUND, RAW

30. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GROUND, FULLY COOKED

31. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GROUND, RAW

32. SAUSAGE, ITALIAN, CRUMBLED, FOR PIZZA, FULLY COOKED

33. SAUSAGE, KNOCKWURST, LINKS, FULLY COOKED

34. SAUSAGE, POLISH, LINKS, SMOKED, FULLY COOKED

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

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

VEGETARIAN CENTER OF THE PLATE 

1. VEGETARIAN, BEAN BURGER, FULLY COOKED, FROZEN

2. VEGETARIAN, CHIK’N TENDERS, FULLY COOKED

3. VEGETARIAN BURGER, FULLY COOKED

4. VEGETARIAN HUMMUS

5. VEGETARIAN, MEAT ANALOG BURGER, RAW

6. VEGETARIAN, MEATLESS MEATBALLS, FULLY COOKED

7. VEGETARIAN, SAUSAGE PATTY, FULLY COOKED

8. VEGETARIAN, CHILI, FULLY COOKED

9. VEGETARIAN, CRUMBLE/GROUND, FULLY COOKED

FREEZE DRIED INFORMATION

FREEZE DRIED CATALOG

BEEF, GROUND, FREEZE DRIED, FULLY COOKED

1. CHICKEN, SLICED, FREEZE DRIED, FULLY COOKED

2. SAUSAGE CRUMBLES, FREEZE DRIED, FULLY COOKED

3. SAUSAGE CRUMBLES, FREEZE DRIED, FULLY COOKED

4. BLUEBERRY, FREEZE DRIES

5. STRAWBERRIES, SLICED, FREEZE DRIED 
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FISH AND SEAFOOD INFORMATION

FISH AND SEAFOOD CATALOG

1. CATFISH FILLETS, BREADED, RAW OR PAR FRIED

2. CATFISH FILLETS, RAW

3. CATFISH NUGGETS, BREADED, PAR FRIED

4. CLAMS, WITH JUICES, CANNED

5. COD FILLETS, BATTERED, PAR FRIED

6. COD FILLETS, BREADED, RAW OR PAR FRIED

7. COD FILLETS, RAW

8. CRAB CAKES

9. CRABMEAT, IMITATION, SURIMI, CHUNKS AND/OR FLAKES

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

11. FISH PORTIONS, BATTER DIPPED, PAR FRIED

12. FLOUNDER FILLETS, RAW

13. HALIBUT STEAK OR FILLET, RAW

14. LOBSTER TAIL, COLD WATER, RAW

15. LOBSTER TAIL, SPINY, RAW

16. POLLOCK BURGER, ALASKAN, RAW

17. POLLOCK FILLETS, RAW

18. POLLOCK FILLETS, STUFFED, RAW

19. POLLOCK PORTIONS, BATTER DIPPED, PAR FRIED

20. POLLOCK PORTIONS, BREADED, PAR FRIED

21. POLLOCK PORTIONS, SERPENTINE CUT, RAW

22. SALMON FILLETS, RAW

23. SALMON FILLETS, STUFFED, RAW, MARYLAND STYLE

24. SALMON BURGER, RAW

25. SALMON, PINK, CANNED

26. SCALLOPS, SEA, RAW

27. SCALLOPS, SEA, BACON WRAPPED

28. SHRIMP BURGERS, RAW

29. SHRIMP, BREADED, RAW

30. SHRIMP, BREADED, PAR FRIED

31. SHRIMP, PEELED AND DEVEINED, RAW

32. SHRIMP PIECES, PEELED AND DEVEINED, U-60 COUNT

33. SHRIMP, WHOLE, RAW, CRABMEAT STUFFED

34. SNOW CRAB CLUSTERS, FULLY COOKED

35. TILAPIA FILLETS, BONELESS AND/OR SKINLESS, RAW

36. TROUT, WHOLE, RAW

37. TROUT FILLETS, RAW

38. TUNA, CANNED OR IN VACUUM POUCH

FSC 8910 DAIRY FOODS AND EGGS

DAIRY FOODS

MILK INFORMATION

MILK CATALOG 
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1. MILK, REDUCED FAT, PASTEURIZED, CHILLED (2 PERCENT to 2.9 PERCENT MILK 

FAT) 

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

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

4. MILK, REDUCED FAT, PASTEURIZED, FLAVORED, CHILLED (2 PERCENT to 2.9 

PERCENT MILK FAT)

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

MILK FAT)

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

MILK FAT)

7. MILK, CULTURED BUTTERMILK, REDUCED FAT, PAST, CHILLED (2 PERCENT MILK 

FAT)

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

MILK FAT)

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

FAT)

10. MILK, ACIDIFIED BUTTERMILK, REDUCED FAT, PAS. CHILLED (2 PERCENT MILK 

FAT)

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

MILK FAT)

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

FAT)

13. MILK, REDUCED FAT, PAST, 100 PERCENT LACTOSE FREE, CHILLED (2 PERCENT to

2.9 PERCENT MILK FAT)

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

PERCENT to 1.9 PERCENT MILK FAT)

15. MILK, NON-FAT, PASTEURIZED, 100 PERCENT LACTOSE FREE, CHILLED (0 PERCENT 

to 0.5 PERCENT MILK FAT)

16. MILK, REDUCED FAT, EVAPORATED (2 PERCENT to 2.9 PERCENT MILK FAT)

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

FAT)

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

MILK FAT)

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

20. HALF AND HALF, PASTEURIZED, CHILLED

21. LIGHT CREAM, PASTEURIZED, CHILLED

22. LIGHT WHIPPING CREAM, PASTEURIZED, CHILLED

23. HEAVY WHIPPING CREAM, PASTEURIZED, CHILLED

ALTERNATIVE PLANT-BASED MILK INFORMATION

ALTERNATIVE PLANT-BASED MILK CATALOG

1. SOY, ALMOND, RICE, COCONUT, FLAVORED AND/OR UNFLAVORED, CHILLED (0

PERCENT to 1.9 PERCENT FAT)

SOUR CREAM INFORMATION

SOUR CREAM CATALOG 

1. SOUR CREAM, PASTEURIZED, CHILLED (18 PERCENT MILK FAT)
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2. SOUR CREAM, WHOLE, PASTEURIZED, CHILLED (3 PERCENT to 3.5 PERCENT MILK 

FAT)

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

MILK FAT)

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

MILK FAT)

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

MILK FAT)

YOGURT INFORMATION

YOGURT CATALOG 

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

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

FAT)

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

FAT)

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

FAT)

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

FAT)

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

MILK FAT)

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

FAT)

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

FAT)

COTTAGE CHEESE INFORMATION

COTTAGE CHEESE CATALOG 

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

CHEESE INFORMATION

CHEESE CATALOG

1. CHEDDAR CHEESE 

2. COLBY CHEESE

3. AMERICAN CHEESE 

4. SWISS CHEESE (EMMENTALER) 

5. MONTEREY (MONTEREY JACK) 

6. BLUE CHEESE 

7. MOZZARELLA CHEESE

8. MUENSTER CHEESE 

9. GRATED CHEESE

10. CREAM CHEESE

SMOOTHIE INFORMATION

SMOOTHIE CATALOG 

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

EGG INFORMATION

EGG CATALOG

1. EGGS, SHELL, PASTEURIZED, LARGE

2. EGGS, SHELL, PASTEURIZED, MEDIUM

3. EGGS, SHELL, PASTEURIZED, SMALL

4. EGGS, DRIED (DEHYDRATED)

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

6. EGGS, LIQUID (PASTEURIZED)

7. EGGS, WHITES

FSC 8915 FRUITS, VEGETABLES (INCLUDING BEANS), AND 

JUICES

FRUITS, JUICES, AND VEGETABLES INFORMATION

FRUIT INFORMATION

FRUIT CATALOG 

1. APPLES, SLICED, CANNED

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

3. APPLES, RINGS, SPICED, CANNED

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

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

SERVING PACKAGES)

6. APRICOTS, DRIED

7. APRICOTS, HALVES, CANNED

8. BANANA CHIPS, DEHYDRATED

9. BANANAS, SLICED, FROZEN

10. BLACKBERRIES, FROZEN

11. BLUEBERRIES, DEHYDRATED

12. BLUEBERRIES, WILD OR CULTIVATED, CANNED

13. BLUEBERRIES, WILD OR CULTIVATED, FROZEN

14. BOYSENBERRIES, FROZEN

15. CHERRIES, RED TART, PITTED, CANNED

16. CHERRIES, RED TART, PITTED, FROZEN

17. CHERRIES, SWEET, CANNED

18. CHERRIES, SWEET, FROZEN

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

20. CRANBERRIES, DRIED

21. CRANBERRIES, WHOLE, FROZEN

22. CRANBERRY SAUCE, WHOLE OR JELLIED, CANNED

23. DATES, WHOLE, PITTED

24. FRUIT COCKTAIL, CANNED

25. FRUIT MIX, FROZEN

26. FRUIT MIX, SHELF STABLE

27. FRUIT, EXTENDED SHELF LIFE, CHILL

28. MANGO, CHUNKS AND/OR CUBES, FROZEN

29. MANGO, PUREE, FROZEN OR SHELF STABLE
12

30. ORANGES, MANDARIN, WHOLE SEGMENTS, CANNED

31. PEACHES, CLINGSTONE, CANNED

32. PEACHES, FREESTONE, CANNED

33. PEACHES, CHUNKS/CUBES, FROZEN

34. PEACH, PUREE, FROZEN OR SHELF STABLE

35. PEARS, CANNED

36. PINEAPPLE, CANNED

37. PINEAPPLE, CHUNKS, FROZEN

38. RAISINS, SEEDLESS OR GOLDEN SEEDLESS, SHELF STABLE

39. RASPBERRIES, RED OR BLACK, FROZEN

40. STRAWBERRIES, WHOLE OR SLICED, FROZEN

JUICE INFORMATION

JUICE CATALOG 

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

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

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

4. JUICE, APPLE, CONCENTRATED, FROZEN

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

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

7. JUICE, GRAPE, CONCENTRATED, FROZEN

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

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

10. JUICE, LEMON, RECONSTITUTED, SHELF STABLE

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

12. JUICE, MANGO, SHELF STABLE

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

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

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

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

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

VEGETABLE INFORMATION (INCLUDES BEANS)

VEGETABLE CATALOG

1. ASPARAGUS, CUTS AND TIPS, CANNED

2. ASPARAGUS, CUTS AND TIPS, FROZEN

3. BAMBOO SHOOTS, SLICED, CANNED

4. BEAN SPROUTS, CANNED

5. BEANS, BAKED, CANNED

6. BEANS, BAKED, WITH PORK, CANNED

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

8. BEANS, DRIED, CANNED

9. BEANS, GARBANZO (CHICKPEAS), CANNED - SEE BEANS, DRIED, CANNED

10. BEANS, GREEN OR WAX, CANNED

11. BEANS, GREEN OR WAX, FROZEN

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

13. BEANS, LIMA, CANNED
13

14. BEANS, LIMA, FROZEN

15. BEANS, PINK, CANNED – SEE BEANS, DRIED, CANNED

16. BEANS, PINTO, CANNED – SEE BEANS, DRIED, CANNED

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

18. BEANS, WAX, FROZEN – SEE BEANS, GREEN OR WAX, FROZEN

19. BEANS, WHITE, CANNED – SEE BEANS, DRIED, CANNED

20. BEANS, WHITE, WITH PORK, CANNED – BEANS, BAKED, WITH PORK, CANNED

21. BEETS, CANNED

22. BROCCOLI, FROZEN

23. BRUSSELS SPROUTS, FROZEN

24. CARROTS, CANNED

25. CARROTS, FROZEN

26. CAULIFLOWER, FROZEN

27. CORN, CREAM STYLE, CANNED

28. CORN, WHOLE KERNEL, CANNED

29. CORN, WHOLE KERNEL, FROZEN

30. CORN, ON THE COB, FROZEN

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

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

33. GREENS, COLLARD, PRECOOKED, FROZEN

34. GREENS, LEAFY, CANNED

35. GREENS, LEAFY, FROZEN

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

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

38. GREENS, TURNIP, PRECOOKED, FROZEN

39. KIMCHI, CANNED

40. MUSHROOMS, CANNED

41. OKRA, BREADED, FROZEN 

42. OKRA, CUT, FROZEN

43. ONIONS, DEHYDRATED, WHITE, CHOPPED

44. ONION RINGS, BREADED OR BATTERED, FROZEN

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

46. PEAS, BLACK-EYED, CANNED

47. PEAS, CANNED

48. PEAS, FROZEN

49. PEAS AND CARROTS, FROZEN

50. PEPPERS, MISCELLANEOUS, CANNED

51. PEPPERS, SWEET, FROZEN

52. PEPPERS, SWEET, ROASTED, FROZEN

53. PIMIENTOS, CANNED

54. POTATOES, FRENCH FRIES, FROZEN

55. POTATOES, WHITE, FRESH

56. POTATOES, HASH BROWN, FROZEN

57. POTATOES, NON-STANDARDIZED, CANNED

58. POTATOES, NON-STANDARDIZED, FROZEN

59. POTATOES, SWEET, CANNED

60. POTATOES, WHITE, CANNED
14

61. PUMPKIN, CANNED

62. SAUERKRAUT, CANNED

63. SPINACH, CANNED

64. SPINACH, FROZEN – SEE GREENS, LEAFY, FROZEN

65. SQUASH, SUMMER, FROZEN

66. SQUASH, WINTER, FROZEN

67. SQUASH, WINTER, COOKED, FROZEN

68. SUCCOTASH, CORN AND LIMA BEANS, FROZEN

69. TOMATOES, CANNED

70. TOMATOES, CRUSHED, CANNED

71. TOMATO, PASTE, CANNED

72. TOMATO, PUREE AND/OR PULP, CANNED

73. VEGETABLE BLENDS AND MIXED VEGETABLES, CANNED

74. VEGETABLE BLENDS, FROZEN

75. VEGETABLES, MIXED, FROZEN

76. WATER CHESTNUTS, SLICED, CANNED

77. ZUCCHINI, FROZEN – SEE SQUASH, SUMMER, FROZEN

FSC 8920 BAKERY AND CEREAL PRODUCTS INCLUDING

PASTA AND RICE

BAKERY AND CEREAL PRODUCTS INCLUDING PASTA AND RICE INFORMATION

BAKERY CATALOG

1. BREAD, WHITE, FRESH AND/OR FROZEN

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

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

4. BREAD, RYE, FRESH AND/OR FROZEN

5. BREAD, POTATO, FRESH AND/OR FROZEN

6. BREAD, CIABATTA, FRESH AND/OR FROZEN

7. BREAD, SOURDOUGH, FRESH AND/OR FROZEN

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

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

10. BREAD, PUMPERNICKEL, FRESH AND/OR FROZEN

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

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

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

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

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

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

17. MUFFINS, FRESH AND/OR FROZEN

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

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

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

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

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

AND/OR FROZEN, VARIETY

CEREAL CATALOG
15

1. CEREALS, ROLLED OATS

2. CEREALS, PREPARED, READY-TO-EAT

3. CEREALS, WHEAT, QUICK-COOKING AND INSTANT

4. GRANOLA BARS, VARIETY

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

PASTA PRODUCTS CATALOG

1. PASTA PRODUCTS

2. NOODLES, EGG, ENRICHED

RICE PRODUCTS CATALOG 

1. WILD RICE

FSC 8940 SPECIAL DIETARY FOODS AND FOOD SPECIALTY 

PREPARATIONS

SPECIAL DIETARY FOODS AND FOOD SPECIALTY INFORMATION

SPECIAL DIETARY FOODS AND FOOD SPECIALTY CATALOG 

1. PROTEIN ENTRÉE, PREPARED, WITH CHEESE

2. PROTEIN ENTRÉE, PREPARED, WITH SAUCE

3. PASTA, PREPARED, WITH SAUCE

4. POT PIE, PREPARED, WITH PROTEIN

5. VEGETARIAN, ENTRÉE, PREPARED, FROZEN

6. BURRITO, PREPARED, FROZEN

BREAKFAST SANDWICHES CATALOG 

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

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

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

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

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

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

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

MISCELLANEOUS FEATURES

1. GLOSSARY OF ACRONYMS AND TERMS

2. CATALOG ABBREVIATIONS

3. REFERENCES

4. PRIME VENDOR PRODUCT AUDIT RATING SYMBOLOGY

5. GO FOR GREEN® CODING ALGORITHM

6. GO FOR GREEN® CODING CALCULATOR

7. GO FOR GREEN® CODING WORKSHEET

8. CODING SODIUM CONTENT

9. GO FOR GREEN® CODING FOR BEVERAGES
16

U.S. NAVY BUYER’S GUIDE INTRODUCTION

1. GENERAL

This guide is designed to establish food quality standards for use by Navy Food Service professionals, 

supporting defense agencies, and worldwide contracted industry providers. The standards in this 

document align all involved organizations in obtaining the most nutritious and cost effective items 

within the established monetary constraints. This document provides detailed specifications for items 

that are used in recipes and menus of the Navy Food Service program.

The specifications in this guide are driven by Joint Service Guides, Joint Subsistence Advisory Board 

(JSAB) Department of Defense Manual, Menu Standards 2022, USDA recommendations, FDA 

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

2015 (USDA, 2005), and other applicable government agency standards. 

2. GOALS

Many commercially available food products do not fit Navy Food Program requirements. This is

linked to domestic availability, price, quality, shelf life, preparation methods, holding capabilities, 

diner acceptability, or any combination of related factors. This guide has been written to meet the

following Navy Food Service goals:

• Obtain the freshest food available, from reliable sources, that provides the greatest nutritional 

subsistence for our service members.

• Collaborate to the greatest extent possible with the food service industry to leverage innovation 

and to ensure that advances and trends in nutrition are communicated to our military.

• Balance quality with cost to ensure that the greatest value is obtained from vendors for the 

subsistence purchased and that the use of taxpayer dollars is scrutinized with every purchase.

• Instill a sense of confidence in the food procurement system so that Navy units can expect 

items to be available and obtainable in a timely manner at every point of need.

3. DoD MENU STANDARDS 

DoD menu standards state that food products must comply with the following requirements when such 

products are available:

• No partially hydrogenated oils as an ingredient.

• Zero grams of trans-fat (for normally-consumed portion sizes).

DoD menus standards also require the following:

• Trans-fat free (zero grams of trans-fat per serving) monounsaturated oil and/or polyunsaturated 

oil will be used as a substitute for shortening based on the cooking technique such as baking or 

frying. Examples of trans-fat free oils include canola, corn, olive, safflower, and other 

vegetable oils.

• Products with a label that includes proprietary ingredients, blends, or energy blends (spice, 

herbal blends, infused teas, or coffees) should be avoided.

• Products containing monosodium glutamate as an ingredient should be avoided (Department of 

Defense Manual, 2022 and FDA, 2018).

• Sodium in soup must be less than 800 mg per 8 ounces.

4. RESPONSIBILITIES

NAVSUP will review and update this guide annually. Changes to this document may also guide future 

updates to the NAVSUP P-486. NAVSUP Food Service Branch will continue to coordinate with other 
17

Services to remain aligned and consistent with trends and innovations within the DoD food service

enterprise. Corrections, adjustments, and suggested updates should be addressed to the NAVSUP Food 

Service Branch through the appropriate Chain of Command.

5. PROCEDURES FOR NEW ITEMS

Navy Afloat and Ashore Commands should contact their Type Commanders (TYCOMs) or Regional

Food Service Officers (FSOs) when adding new items. TYCOMs and FSOs should follow procedures 

for new products contained in NAVSUP P-486 Volume 1, Chapter 3 and Chapter 4 (Department of the 

Navy, 2020).

6. PRODUCT CONSIDERATIONS

a. Value and/or Plate Cost

The commercial food industry continues to develop and offer value-added products for 

institutional use. These often are presented as labor saving, and they may include processing 

and partial or complete cooking by the producer. Many of these products are acceptable and 

may fill a specific need (precooked bacon, breakfast sausage, spare ribs, meatballs), but they 

may carry an increased cost burden for galley accounts. Food Service Leaders should determine 

the cost of one portion when considering any item for catalog listings. 

b. Price

FSOs and TYCOMs should investigate the price stability of products. Does the product 

experience frequent price fluctuations? If so, can these higher price phases be planned around 

or eliminated to cut costs? Price remains an important consideration in any procurement of 

food; obtaining the most value for taxpayers’ funds should be maximized. 

c. Preparation, Performance, Shelf Life

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?

d. Product Replacement

Any vendor that wants Navy to use its product must be able to fully explain the product’s 

competitive advantage over products already being procured. This is especially important when 

changing an item of one brand for a similar item of another brand. Clear benefits related to

quality, price, storage, handling, or preparation method must be evident to support a switch. 

The following items must also be considered when considering a product change:

• A product change that requires modifications to recipe and master item files.

• A product change that requires wasteful expenditure of on-hand inventory.

• A product change that requires re-education and training of food handlers.

e. Contractual Considerations

All Prime Vendor contracts contain language stating that contracts awarded as a result of a 

solicitation must comply with the Defense Appropriations Act and must comply with the Berry 
18

Amendment (10 U.S.C. Section 2533a) (DFARS, 2018) 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 non-availability determinations (DNADs) when 

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

determinations are made.

The vendor shall deliver food that has been grown, reprocessed, or produced in the United 

States. Exemptions to this requirement include the following:

• Acquisition of perishable foods by or for personnel of activities located outside the 

United States (DFARS 225.7002-2(e)) (DFARS, 2018). 

• Acquisitions of food manufactured or processed in the United States, regardless of 

where the food was grown or produced. However, Section 8118 of the DoD 

Appropriations Act for Fiscal Year 2005 (Pub. L. 108-287) states that this exception 

does not apply to fish, shellfish, or seafood manufactured or processed in the United 

States or to fish, shellfish, or seafood contained in foods manufactured or processed in 

the United States (per DFARS 225.7002-2(l)) (DFARS, 2018). These foods shall be 

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

from fishing within the United States. Any processing or manufacturing of the fish, 

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

f. 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 sanitaryapproved 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 (AMEDD Army, 2018)

7. VISITS OF VENDORS, MANUFACTURERS, OR BROKERS

Salespersons or other representatives of food suppliers or vendor companies should not visit General 

Messes (GMs) to sell or promote their products. All such food suppliers and vendors will be directed to 

the designated TYCOMs and Regional Food Service Officers (FSOs). 

Procurement will be made only from the sources of supply in NAVSUP Publication 486, Chapter 4, 

Paragraph 4102 (Department of the Navy 2020). 

8. PRODUCT CUTTINGS AND DEMONSTRATIONS

Product demonstrations or cuttings (events that allow manufacturers to present their product to 

customers) are used primarily for one of the following purposes: 
19

• To evaluate new products.

• To resolve complaints of products not meeting specifications or quality requirements.

• To provide training on products that units currently use.

In accordance with NAVSUP P-486, Regional FSOs and TYCOMs may schedule demonstrations for 

the express purpose of investigating a specific product that meets the product requirements identified 

in this guide. These activities generally are confined to ashore facilities. A manufacturer’s

representative may bring chefs or marketing personnel to a demonstration to teach food program 

personnel how to use cataloged products in current use more efficiently or how to present the product 

more effectively to the end consumers. Detailed instructions and procedures for conducting 

demonstrations are found in NAVSUP P-486.

9. OMEGA 3 STATEMENT

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

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, most likely because of the 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. Efforts to reduce the ratio of omega-6 to omega-3 fatty 

acids are encouraged through 1) the increased consumption of fish, seafood, and other products with 

naturally-occurring omega-3 and 2) the use of healthy cooking oils.
20

FEDERAL SUPPLY CLASS (FSC) 8905 

FISH, MEAT, POULTRY, AND SHELLFISH

INFORMATION

Federal Supply Class 8905 includes, beef, veal, lamb, pork; chicken, turkey, and other poultry

products; and fish and seafood products. 

The majority 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.

MEAT (INCLUDING POULTRY)

INFORMATION

The standards established in the North American Meat Institute’s “The Meat Buyer’s Guide” 

(commonly referred to as the North American Meat Processors (NAMP) Meat Buyer’s Guide) or in the 

USDA’s Institutional Meat Purchase Specifications (IMPS) (United States Department of Agriculture, 

2018), (North American Meat Association (NAMA), 2014) 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. 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) are acceptable for 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 is not acceptable 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).

DoD menu standards state that uncured meats are preferred over cured meats. Cured meats may have 

added substances (such as nitrites, nitrates, and celery seeds) that may pose health threats to sensitive

people. MSG is also not preferred.
21

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 

Principal 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 Principal 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 Principal Display Panel; this percentage must be listed contiguous to or directly below the 

item name and/or standard of identity.

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 
22

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 Principal Display Panel must specifically state the fat-to-lean percentage as “90

percent Lean/10 percent Fat”, “90 percent Lean”, or “10 percent Fat”. It must not be left to the user to 

infer the fat-to-lean percentage when using language such as “90/10”.

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 Principal Display Panel must 

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 using language such as 

“85/15”.

The use of lean finely textured beef (LFTB – also known as “pink slime”) is not permitted because it 

does not meet the Services’ 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) is not allowed because these products do not 

meet Services’ food quality standards (Federal Register, 2018).
23

BEEF CATALOG

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 theuser.

• 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.
24

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 or 9 to 14 lbs and up (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.

• 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 6 g of protein per ounce.

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.
25

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.

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

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

GRADE REQUIREMENT: USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 8 to 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.

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

10. 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:
26

• 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.

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.

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 notpermitted.

• Surface fat and seam fat shall not exceed 1⁄4 inch at any point.
27

• Product shall be unseasoned.

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.

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.
28

• 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 membranoustissue possible.

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.

• Principal 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:
29

• 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.

 

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 5.3 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.

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

percent fat”.

• Principal 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.

• Principal Display Panel must declare “Prepared from 85 percent lean, “Prepared from 15

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

• Principal 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.
30

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

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

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

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 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.

• Principal Display Panel must declare “Prepared from 85 percent lean”, “Prepared from 15

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

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

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

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

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.

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

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

22. 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

23. 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:
31

• 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.

24. 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.

25. 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 to 4 pounds or 4 to 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.

26. 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.
32

• 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.

27. 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.

28. 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 1 ounce.

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

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: USDA Select

PORTION SIZE/WEIGHT RANGE: 3.5 ounces to 4 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:
33

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

• This item is to be prepared with onions and peppers.

• Product may be marinated with a maximum of 12 percent solution.

• This item may be seasoned.

30. 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 to 1.5 pounds per oxtail

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.

31. 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.

32. 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.
34

• Product shall be seasoned withoutsauce.

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

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

33. 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.

34. 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.

35. 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.

36. BEEF RIB, ROAST-READY, FULLY COOKED

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

GRADE REQUIREMENT: Prepared from USDA Choice or USDA Select

PORTION SIZE/WEIGHT RANGE: 10 pounds to 15 pounds each (no added tolerance allowed)
35

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 260 mg of sodium per ounce.

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

37. 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.

38. 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 oflean as possible.

39. 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.
36

• 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.

40. 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.

41. 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.

42. 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.
37

43. 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.

44. 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 ofcataloging.

• Use of metal detection devices to ensure product safety isrequired.

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

45. 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 ofcataloging.

• Use of metal detection devices to ensure product safety isrequired.

• 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.
38

46. 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 ofcataloging.

• Product is to be prepared from 85 percent lean ground beef and bread crumbs 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.

47. 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 5 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 ofcataloging.

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

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

STARCH PRODUCT; 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:
39

• 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 ofcatalog.

• To be used for Philly-style steak sandwiches.

• Product shall contain 65 mg or less of sodium per ounce.

BISON CATALOG

1. BISON RIB, RIBEYE ROLL STEAK, BONELESS, RAW

SERVICES AUTHORIZED: USN

NAMI NAME AND NUMBER: None

GRADE REQUIREMENT: Not graded

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

applied) 

PACKAGING AND MARKING:

• Steaks shall be Individually Quick Frozen.

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

MISCELLANEOUS REQUIREMENTS:

• Bison is an exotic animal; it does not have a USDA standard or NAMP number.

• Please order item according to HQ guidance.

2. BISON LOIN, TENDERLOIN, FULL, SIDE MUSCLE OFF, DEFATTED, RAW

SERVICES AUTHORIZED: USN

NAMI NAME AND NUMBER: None 

GRADE REQUIREMENT: Not graded

PORTION SIZE/WEIGHT RANGE: 3 pounds to 4 pounds or 4 pounds to 7 pounds each (no added 

tolerance shall be applied)

PACKAGING AND MARKING:

• Each cut shall be packaged individually; vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

• Bison is an exotic animal; it does not have a USDA standard or NAMP number.

• Please order item according to HQ guidance

3. BISON, GROUND, BULK, 90 PERCENT LEAN, RAW

SERVICES AUTHORIZED: USN

NAMI NAME AND NUMBER: None

GRADE REQUIREMENT: Not graded

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

applied)

PACKAGING AND MARKING:

• Each chub shall be packaged 1) in a tube closed with clips at each end or 2) any approved 

method that protects the product against damage and/or deterioration during shipment and 

storage and prevents purge from soaking the shipping container.
40

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

• Principal Display Panel must indicate “90% lean”, “10% fat”; or “90% lean/10% fat”.

MISCELLANEOUS REQUIREMENTS:

• Bison is an exotic animal; it does not have a USDA standard or NAMP number.

• Please order item according to HQ guidance.

NOTE: Smaller packaging sizes are permissible with prior approval from Service Headquarters.

LAMB CATALOG

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 pounds to 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.
41

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

VEAL CATALOG 

1. VEAL, STEAK, BREADED, RAW

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.

PORK

INFORMATION

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

American Meat Association (NAMA), 2014).

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

9 CFR 319.104 (U.S. Government Publishing Office, 2011), Definitions and Standards of Identity or 

Composition, lists the following fourstandards 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 CATALOG 

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

(NOTE that pork products are not graded by the USDA; therefore, every GRADE REQUIREMENT 

in this Section will be marked N/A).

PORTION SIZE/WEIGHT RANGE: 15 slices to17 slices per pound (7-9 slices/inch; and three weight 

ranges: 5lb., 10lb., as specified)
42

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.

2. BACON, SLICED, CURED, 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.

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 theuser.

• 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 rectangularshape (Pullman shaped).
43

• 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.

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: 14 pounds 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, BONELESS, CURED AND SMOKED, FULLY COOKED, SPECIAL

NAMI NAME AND NUMBER: Ham, Boneless, Cured and Smoked, Fully Cooked, Special, NAMI

509

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 10 to 15 pounds each

PACKAGING AND MARKING:

• Each ham shall be packaged individually.

• Vacuum packaging is preferred

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

MISCELLANEOUS REQUIREMENTS:
44

• 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 330 mg of sodium per ounce.

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

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 to 12 pounds, 12 pounds to 14 pounds, or 14 pounds 

to 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 highquality 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.

10. PORK, DICED, RAW

NAMI NAME AND NUMBER: Pork for Stewing, NAMI Item 435A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: N/A
45

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.

13. PORK LOIN, BACK RIBS, RAW

SERVICES AUTHORIZED: USA, USAF, USMC, USN, USSF

NAMI NAME AND NUMBER: Pork Loin Back Ribs, Raw, NAMI 422

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 2.25 lbs. and up

PACKAGING AND MARKING:
46

• Product shall be packaged to prevent damage/deterioration during shipment and storage, 

vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

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

14. PORK LOIN, BACK RIBS, FULLY COOKED 

NAMI NAME AND NUMBER: Pork Loin Back Ribs, IAW, NAMI 422

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 1.76 pounds to 2.25 pounds

PACKAGING AND MARKING:

• Product shall be packaged to prevent damage/deterioration during shipment and storage, 

vacuum packaging is preferred.

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

MISCELLANEOUS REQUIREMENTS:

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

15. 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 NAMI 1412B (Same cut) 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 usersduring 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.

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.
47

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 highquality 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.

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)
48

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 ortied.

• This item may contain no more than 10 percent added solution.

21. PORK SHOULDER BUTT STEAKS, BONE IN, RAW

NAMI NAME AND NUMBER: Pork Shoulder Butt Steaks, NAMI 1406

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5 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 highquality commercial item.

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

• Product is cut from NAMP 406.

• This item may contain no more than 10 percent added solution.

22. 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 highquality 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.

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

NAMI NAME AND NUMBER: Prepared from Pork Spareribs, Breast Bone (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.
49

• 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.

24. PORK SPARERIBS, RAW

NAMI NAME AND NUMBER: Pork Spareribs, Breast Bone (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

25. PORK LOIN, BACK RIBS, RAW

SERVICES AUTHORIZED: USA, USAF, USMC, USN, USSF

NAMI NAME AND NUMBER: Pork Loin, Back Ribs, Raw, NAMI 422

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: N/A

PACKAGING AND MARKING:

• Product shall be packaged to prevent damage/deterioration during shipment and storage, 

vacuum packaging is preferred.

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

NOTE: ITEM is considered high-priced item.

MISCELLANEOUS REQUIREMENTS:

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

25. 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.
50

26. 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.

27. 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.

28. 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.

29. PORK TENDERLOIN, RAW

NAMI NAME AND NUMBER: Pork Tenderloin, Raw, NAMI 415
51

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.

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.

Breaded products must be a maximum of 30 percent breading. The use of “fritters” is not authorized 

(fritters generally have breading that is between 31 percent and 65 percent).

CHICKEN

INFORMATION

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 a number of 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”.
52

• The products described above that are breaded shall be labeled “breaded” and shall be 

limited to 30 percent breading.

NOTE: All Services 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”. 

The Services’ preference is for products that can be cooked in an oven.

CHICKEN CATALOG

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 PoultryBuyers 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 PoultryBuyers 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.

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:
53

• 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 isrequired.

• Batter and/or breading shall not be more than 30 percent of the finished productby 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 ofchickens.

• 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.

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.
54

6. CHICKEN BREAST 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 Manufacturing Practices.

• 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.

7. CHICKEN BREAST 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 Manufacturing Practices.

• 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,FULLY COOKED

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.
55

• 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.

9. CHICKEN BREAST CHUNKS, BREADED,FULLY COOKED

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.

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

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A
56

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 byweight.

• 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 Manufacturing Practices.

• 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.

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)
57

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.

• Principal 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.

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. 

• Principal 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 PoultryBuyers 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

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:
58

• 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.

• 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.

17. 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.

18. 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 PoultryBuyers 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.

19. 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)
59

PACKAGING AND MARKING:

• Product shall be packed so each portion can be removedindividually.

• 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 ofcataloguing.

• To be used for Philly steak sandwiches.

• Product may be marinated with a maximum of 22 percent solution.

20. 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.

21. CHICKEN THIGH, BONELESS AND/OR SKINLESS, RAW

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: USDA Grade A Bird

PORTION SIZE/WEIGHT RANGE: Processed from 3-lb to 6-lb birds without neck and giblets, no 

more than 2-ounce variance.

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.

22. CHICKEN THIGHS, BONELESS AND/OR SKINLESS, TOCINO, PHILIPPINE STYLE, 

RAW

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 5-pound to 10-pound containers in a case that weighs 20 pounds 

or more.
60

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.

• 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 may be marinated with a maximum of 8 percent solution.

23. 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 ounce.

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 serving or per ounce.

25. CHICKEN, THIGH, KABOB, W/VEGETABLES AND FRUIT, RAW

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.75 ounces to 4.25 ounces each (no additional tolerance 

allowed)

PACKAGING AND MARKING:
61

• 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.

• Product shall include chunks of onions, peppers, and pineapple.

• Product shall be on wooden skewers.

• Product may be marinated with a maximum of 8 percent solution.

• Minimum of 18 grams of protein per one serving or per two servings.

26. 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 3 pounds to 5 pounds or 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 PoultryBuyers Guide.

• Product shall be processed from the broiler and/or fryer class of chickens.

• Individually Quick Frozen (IQF) processing is preferred.

27. 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 PoultryBuyers 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.

28. 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
62

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 PoultryBuyers 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.

29. CHICKEN WINGS, UNBREADED, 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 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.

30. 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 PoultryBuyers Guide.

• Product shall be processed from the broiler and/or fryer class of chickens.

31. CORNISH HEN, HALVES, RAW

NAMI NAME AND NUMBER: Rock Cornish Game Hen or Cornish Game Hen, NAMI P150

GRADE REQUIREMENT: USDA Grade A
63

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 PoultryBuyers 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 PoultryBuyers Guide.

33. CORNISH HEN, WHOLE WITH OR WITHOUT GIBLETS, RAW

NAMI NAME AND NUMBER: Rock Cornish Game Hen, or Cornish Game Hen, NAMP P1500

GRADE REQUIREMENT: USDA Grade A

PORTION SIZE/WEIGHT RANGE: 20 ounces to 22 ounces each in a 30-pound case (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 meet all general and detailed specifications of the NAMI PoultryBuyers Guide.

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 Principal 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 Principal Display Panel must specifically state the fat-to-lean percentage as 85
64

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 CATALOG 

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 isrequired.

• Product shall be packaged in bulk or in 1-pound units specified by theuser.

• 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.

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

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 isrequired.

• Product shall be packaged in bulk or in 1-pound units specified by theuser.

• 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:
65

• Product shall be processed in accordance with Good Manufacturing Practices.

• 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 Manufacturing Practices.

• 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.

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 AND VEGETABLES, FULLY COOKED

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.

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• Total fat maximum is 3 grams per ounce.

• Saturated fat maximum is 1.1 grams per ounce.

• Fillers such as beans, vegetables, whole grains, and appropriate spices are permitted.

• Product shall contain a maximum of 230 mg of sodium per ounce.
66

• Product shall have a minimum of 3.8 g of protein per ounce.

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

• Principal 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 Manufacturing Practices.

• The finished product shall contain a minimum of 90 percent lean; fat content of the finished 

product shall not exceed 10 percent.

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.

• Principal Display Panel must state 85 percent lean, 15 percent fat, or 85 percent lean/15 percent

fat.
67

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• 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.

• Principal 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 Manufacturing Practices.

• 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.

11. TURKEY, GROUND, PATTIES, WHITE MEAT ONLY, MINIMUM 85 PERCENT LEAN, 

RAW

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 ounces or 5.33 ounces each (+/- 0.25 ounce tolerance) in a 10-

pound case 

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.

• Principal Display Panel must state 85 percent lean, 15 percent fat, or 85 percent lean/15 percent 

fat.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• The finished product shall contain a minimum of 85 percent lean; fat content of the finished 

product shall not exceed 15 percent.

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. 
68

PORTION SIZE/WEIGHT RANGE: 8 pounds to 12 pounds each (no additional tolerance allowed)

Product shall be 4 inches to 7 inches in diameter and 9 inches to 17 incheslong.

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.

• 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.

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
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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.

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.

PROCESSED PRODUCTS CATALOG 

1. FRANKFURTERS

NAMI NAME AND NUMBER: Frankfurters, NAMP 800 

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 franks per pound, 5 franks per pound, or 6 franks per pound

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 7.84 g of total fat per ounce.

2. FRANKFURTERS, CHICKEN AND/OR TURKEY

NAMI NAME AND NUMBER: N/A
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GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 franks per pound or 6 franks per pound

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.

3. GYRO MEAT, LOAF

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4 pounds to 5 pounds each (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. 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.

a. 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.
71

5. 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:

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

MISCELLANEOUS REQUIREMENTS:

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

d. User shall specify required package weight.

e. 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, 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.

f. 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.

7. 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:

g. 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, BOLOGNA, SLICED

NAMI NAME AND NUMBER: Prepared from Bologna, NAMI 801

GRADE REQUIREMENT: N/A
72

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.

9. 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:

h. Product shall be processed in accordance with Good Manufacturing Practices and shall be a 

high-quality item.

i. User shall specify required package weight.

j. Product shall be produced from whole muscle cuts.

k. Product may be smoked or oven roasted.

l. 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.

10. 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.

11. 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)
73

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good 

Commercial Practice.

MISCELLANEOUS REQUIREMENTS:

m. Product shall be processed in accordance with Good Manufacturing Practices and shall be a 

high-quality item.

n. User shall specify required package weight.

o. 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.

12. 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.

13. 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:

p. 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 260 mg of sodium per ounce.

• Product shall contain a maximum of 5 g of total fat per ounce.

14. 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:

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

MISCELLANEOUS REQUIREMENTS:

r. Product shall be processed in accordance with Good Manufacturing Practices and shall be a 

high-quality item.

s. User shall specify required package weight.

t. Product shall be produced from whole muscle cuts.
74

u. Product may be smoked or oven roasted.

v. USN – Neutral flavors only.

w. 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.

15. 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.

16. 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 unsauced 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.

• Principal Display Panel must state 85 percent lean, 15 percent fat or 85 percent lean/15 percent

fat for the all-beef formulation.
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17. 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.

• Principal Display Panel must state 85 percent lean, 15 percent fat or 85 percent lean/15 percent

fat.

18. 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 – are allowed.

19. SAUSAGE, BRATWURST, LINKS

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
76

o Style D – Collagen casings

o Cooking Option B – Cooked

• Product shall contain a maximum total fat content of 40 percent.

20. 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.

21. SAUSAGE, BREAKFAST, LINKS; PORK, 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 only

22. 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.

23. 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.
77

• 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.

24. 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

x. User shall specify required package weight.

25. 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.

26. SAUSAGE, CHORIZO, PORK, RAW

NAMI NAME AND NUMBER: Pork Sausage, NAMI 818

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 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.

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

NAMI NAME AND NUMBER: Pork Sausage, NAMP 818
78

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 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.

28. 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.

29. 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.

• 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, 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.

31. SAUSAGE, BREAKFAST, PATTIES, CHICKEN, GROUND, RAW

NAMI NAME AND NUMBER: N/A
79

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.

32. 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 pound 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

33. 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

34. SAUSAGE, POLISH, LINKS, SMOKED, FULLY COOKED

NAMI NAME AND NUMBER: Polish Sausage, NAMI 813

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 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.
80

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

35. 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 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 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

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

NAMI NAME AND NUMBER: Italian Sausage, NAMI 818

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 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 only

o Type E – Linked

o Style B – Natural casings

o Style D – Collagen casings

o Cooking Option B – Cooked

o Cooking Option C – Uncooked
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VEGETARIAN CENTER OF THE PLATE CATALOG

1. VEGETARIAN, BEAN BURGER, 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.

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:
82

• 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. VEGETARIAN HUMMUS, CHILLED OR FROZEN

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PACKAGING AND MARKING: 

• Portion size/weight range: Frozen 4/3.75 lb containers

• Product shall be Individually Quick Frozen and/or chilled and 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. 

MISCELLANEOUS REQUIREMENTS:

• Product shall contain a maximum of 131 mg sodium per ounce.

• Product shall contain a minimum of 2 g of protein per ounce.

5. VEGETARIAN, MEAT ANALOG BURGER, RAW

NAMI NAME AND NUMBER: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3.5 ounces to 4 ounces 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.

• Vegetarian burgers must code either Green or Yellow and low or moderate for sodium.

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.

5. 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.
83

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 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.

6. 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. 

7. 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 .5g per ounce. 

8. 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. 
84

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 of 0.5 mg per ounce.

9. TOFU, SOFT, FIRM, EXTRA FIRM CHILLED (PLACE HOLDER)

SERVICES AUTHORIZED: USA, USAF, USN, USMC, USSF

GRADE REQUIREMENT: N/A

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:

• Calcium and Iron shall be a good source DV 10 percent to 19 percent

{THIS SPECIFICATION IS A PLACE HOLDER NOT EFFECTIVE}

FREEZE DRIED INFORMATION

USDA freeze dried language was used in the development of these specifications.

FREEZE DRIED CATALOG

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.
85

• The dry beef shall contain a minimum of 15 grams of protein per ounce.

• The dry beef shall contain less than 361 milligrams 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.

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 milligrams 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.
86

• 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.

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 milligrams 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.

4. BLUEBERRY, FREEZE DRIED

PORTION SIZE/WEIGHT RANGE: 1⁄2 cup dry 

Prepared from U.S. Grade 1 Blueberries

PACKAGING AND MARKING: 

• Packaging and marking shall be in accordance with Good

Manufacturing 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 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:
87

• The product shall be prepared from U.S. Grade No. 1 blueberries with similar varietal 

characteristics.

• The blueberries shall be free from mold, decay and free from serious damage caused by dirt, 

disease, insects, mechanical or other means.

• The blueberries shall be free from stems, and clusters.

• No artificial flavors, colors or preservatives are allowed. 

• Not more than 10 % 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 3.0 percent with (≤0.80) for 

water activity.

• Odor and Flavor: The dried fruit shall have a flavor and odor typical of dried blueberries. 

There shall be no foreign odors or flavors, such as, but not limited to burnt, stale, rancid or 

moldy.

• Texture: The dried blueberries shall have a firm and crunchy texture.

• Color: The dried blueberries shall have a light red to purple color. 

5. STRAWBERRIES, SLICED, FREEZE DRIED 

PORTION SIZE/WEIGHT RANGE: 1⁄2 cup dry 

Prepared from U.S. Grade No. 1 strawberries 

PACKAGING AND MARKING: 

• Packaging and marking shall be in accordance with Good

Manufacturing 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 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 prepared from strawberries which are free from mold or decay and free 

from damage caused by dirt, moisture, foreign matter, disease, insects, or mechanical or other 

means.

• No artificial flavors, colors or preservatives are allowed. 

• Not more than 10 % 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 3.0 percent with (≤0.80) 

limit for water activity.

• Odor and Flavor: The dried fruit shall have a flavor and odor typical of strawberries. There 

shall be no foreign odors or flavors, such as, but not limited to not limited to burnt, stale, rancid 

or moldy.

• Texture: The dried strawberries shall have a firm and crunchy texture.

• Color: The dried strawberries shall have a red exterior color with visible seeds and a light to 

dark pink interior color. 
88

FISH AND 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

The sodium allowed per ounce is individually addressed for each canned or frozen fish or seafood 

item.

 

FISH AND SEAFOOD CATALOG

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:

• 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 Therefrom.

• Prefer wild caught.

• 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 portionby weight.

• Only neutral flavor is permitted.

• 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 ounces to 7 ounces or 7 ounces 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.
89

• 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 Therefrom.

• Prefer wild caught.

• 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

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

4. CLAMS, WITH JUICES, CANNED

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 49-ounce can to 51-ounce can

PACKAGING AND MARKING:

• Product shall be packaged in hermetically sealed cans.

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

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

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

high-quality commercial item.

• Product shall be prepared from surf or skimmer clams that are minced or chopped and are 

packed in naturaljuices.

• Sodium shall be a maximum of 350 mg per ounce.

5. 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.
90

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.

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

• Prefer wild caught.

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.

6. COD FILLETS, BREADED, RAW OR PAR FRIED

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 4 ounces 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the United States General Standards for Grades 

of Fish Fillets.

• 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

7. 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.

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

• Prefer wild caught.

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.
91

8. CRAB CAKES

GRADE REQUIREMENT: PUFI

PORTION SIZE/WEIGHT RANGE: 3 ounces each

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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• Product shall contain a minimum of 45 percent crab meat.

• Product shall be partially cooked for finishing by baking orfrying.

• Label must state the ratio (as a percentage) of fish flesh to crab meat.

• Sodium shall be a maximum of 200 mg per ounce and 800 mg per 3-ounce serving.

9. CRABMEAT, IMITATION, SURIMI, CHUNKS AND/OR FLAKES

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: USN – 2.5-pound container only

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 Manufacturing Practices.

• Product shall contain a minimum of 40 percent fish flesh.

• Sodium shall be a maximum of 240 mg per ounce.

10. 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practice.

• 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.

11. FISH PORTIONS, BATTER DIPPED, PAR FRIED

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 3 ounces to 5 ounces each (no additional tolerance allowed)
92

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 Manufacturing Practices.

• 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 thisitem.

12. FLOUNDER FILLETS, RAW

GRADE REQUIREMENT: US Grade 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.

• Prefer wild caught.

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.

13. HALIBUT STEAK OR FILLET, RAW

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 5 ounces to 7 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 Manufacturing Practices.

• Sodium shall be a maximum of 120 mg per ounce.

14. LOBSTER TAIL, COLD WATER, RAW

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.
93

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

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• Product shall be processed only from species Homarus americanus.

• Sodium shall be a maximum of 150 mg per ounce.

15. 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 Manufacturing Practices.

• Product shall be processed only from the following species:

o Fresh Panulirus argus

o Fresh Panulirus interruptus

o Frozen Panulirus marginatus

• Sodium shall be a maximum of 150 mg per ounce.

16. 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• Sodium shall be a maximum of 120 mg per ounce.

17. 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.

• Prefer wild caught.

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:
94

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.

18. 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.

• Prefer wild caught.

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.

19. 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• Product shall contain a minimum of 40 percent fish flesh.

• Twice-frozen fish blocks are not authorized as a raw ingredient for thisitem.

• Sodium shall be a maximum of 150 mg per ounce.

• Protein content shall be 4 grams or higher per ounce.

20. 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:
95

• 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• 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.

21. 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• Sodium shall be a maximum of 120 mg per ounce.

22. SALMON FILLETS, RAW

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: User may specify a weight between 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the United States Standards for Grades of Fish 

Fillets.

• Product may be prepared from Atlantic, Coho, Sockeye, Chinook, salmon. Chum will only be 

available in the absence of the others above.

• Sodium shall be a maximum of 90 mg per ounce.

23. SALMON FILLETS, STUFFED, RAW, MARYLAND STYLE

GRADE REQUIREMENT: N/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.
96

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

• Prefer wild caught.

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, Pink, Chinook, Chum salmon, or North Atlantic 

Salmon. Only offer Chum salmon when the other types of salmon are not available.

• Sodium shall be a maximum of 120 mg per ounce.

• Prepared with only wild caught (farm raised is not acceptable).

24. 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• Sodium shall be a maximum of 120 mg per ounce.

25. 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the U.S. Department of Commerce (USDC).

• Product shall be 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.

26. 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.
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• Prefer wild caught.

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.

27. SCALLOPS, SEA, BACON WRAPPED

GRADE REQUIREMENT: Prepared from US Grade A

PORTION SIZE/WEIGHT RANGE: Prepared from 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Raw scallop material must comply with all criteria of the United States Standards for Grades of 

Frozen Raw Scallops.

• Raw scallop material shall 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.

• Product shall be wrapped with hickory-smoked bacon.

• Product shall suitable to be cooked in an oven.

28. SHRIMP BURGERS, 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• Sodium shall be a maximum of 120 mg per ounce.
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29. SHRIMP, BREADED, RAW

GRADE REQUIREMENT: Grade A

PORTION SIZE/WEIGHT RANGE: 16 pounds to 20 pounds, 18 pounds to 25 pounds, 21 to 25

pounds, or 31 pounds 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.

• Prefer wild caught.

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.

• Sodium content shall be 145 mg or less per 1 ounce

30. 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.

• Prefer wild caught.

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

• Sodium shall be a maximum of 120 mg per ounce.

31. 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:
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• 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.

• Prefer wild caught.

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

• Sodium shall be a maximum of 100 mg per ounce.

32. 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• Sodium shall be a maximum of 100 mg per ounce.

33. 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.

• Prefer wild caught.

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.

34. 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:
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• 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.

• Prefer wild caught.

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• 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.

35. TILAPIA FILLETS, BONELESS AND/OR SKINLESS, RAW

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 4 ounces to 6 ounces each (3 ounces to 5 ounces will be allowed 

when the 4-ounce 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.

36. TROUT, WHOLE, RAW

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: 8 ounces 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.

• 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 shall have the following characteristics:

o Type 3 – frozen, IQF

o Sub Style A – glazed

o Style 2 – dressed, eviscerated
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• Sodium shall be a maximum of 120 mg per ounce.

37. TROUT FILLETS, RAW

GRADE REQUIREMENT: US Grade 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.

• 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 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.

38. TUNA, CANNED OR IN VACUUM POUCH

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 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.

• Prefer wild caught.

• Product marked as “Light Tuna” must meet the requirements of CID A-A-20155D, CFR 

161.190, CFR Part 123, and CFR Part 110

• Product shall be packed in water.

MISCELLANEOUS REQUIREMENTS:

• Product must comply with all requirements of the U.S. Department of Agriculture (USDA).

• Product shall be processed in accordance with Good Manufacturing Practices.

• 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.
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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.
103

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 that Type I through Type P are not available with Group III (aseptically processed and 

packaged).

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 
104

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. In particular, acidified and cultured buttermilks must have a pleasing, desirable aroma and 

flavor; there shall be no undesirable flavors such as putrid, bitter, metallic, or excessively acidic. 

Chocolate Flavoring

Fluid milk and milk products with chocolate flavoring must meet 21 CFR 163 provisions for cacao 

product regulations. Acceptable flavoring agents are derived from cacao products and have a 

pleasingly sweet, distinctive chocolate flavor with no presence of objectionable flavors. 

Color

All fluid milk and milk products must have uniform color. 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. 

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
105

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.

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 is 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
106

the addition of certain characterizing ingredients and lactic-acid producing bacteria. Examples include

kefir cultured milk, acidophilus cultured milk, cultured buttermilk.

Evaporated Milk is a heat-sterilized product with an extended shelf life. Sixty percent of milk’s water

is removed to make evaporated milk. It must contain no less than 6.5 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 is 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.

Nonfat Dry Milk is 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 is produced by souring one or more dairy ingredients with one or more acidifying

ingredients, with or without the addition of microbial organisms. Any ingredients used to produce

acidified milk shall be safe and suitable. The product contains no less than 3.25 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 into the organic

production process. (USDA, Office of Inspector General, 2012).

DoD Menu Standards (DODM 1338.10, December 2022

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 
107

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.

MILK CATALOG

1. MILK, 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 131.110 Milk and Cream, Regulation for specific standardized 

Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

• Needs to be homogenized. 

• Recommendations for Vitamin A and Vitamin D per 8 ounces.

• Must be fortified with a minimum of 1200 IUs (15 percent DV) or 360 mcg RAE of Vitamin A

• Must be fortified with a minimum of 100 IUs (15 percent DV) or 2.5 mcg of Vitamin D.

• UHT milk must meet the specified standards.

• Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)

2. MILK, 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 131.110 Milk and Cream, Regulation for specific standardized 

Milk and Cream 

MISCELLANEOUS REQUIREMENTS:

• Needs to be homogenized

• Recommendations for Vitamin A and Vitamin D per 8 ounces.

• Must be fortified with a minimum of 1200 IUs (15 percent DV) or 360 mcg RAE of Vitamin A

• Must be fortified with a minimum of 100 IUs (15 percent DV) or 2.5 mcg of Vitamin D.

• UHT milk must meet the specified standards.

• Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)
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3. MILK, NON-FAT, PASTEURIZED, 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:

• Needs to be homogenized

• Recommendations for Vitamin A and Vitamin D per 8 ounces.

• Must be fortified with a minimum of 1200 IUs (15 percent DV) or 360 mcg RAE of Vitamin A

• Must be fortified with a minimum of 100 IUs (15 percent DV) or 2.5 mcg of Vitamin D.

• UHT milk must meet the specified standards.

• Acceptable milk groups: I, II, III (see Description: Groups, Types, Flavors)

4. MILK, REDUCED FAT, PASTEURIZED, FLAVORED, 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 131.110 Milk and Cream, Regulation for specific standardized 

Milk and Cream.

MISCELLANEOUS REQUIREMENTS:

• Needs to be homogenized.

• Recommendations for Vitamin A and Vitamin D per 8 ounces.

• Must be fortified with a minimum of 1200 IUs (15 percent DV) or 360 mcg RAE of Vitamin A.

• Must be fortified with a minimum of 100 IUs (15 percent DV) or 2.5 mcg of Vitamin D.

• UHT milk must meet the specified standards.

• Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).

5. 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.
109

MISCELLANEOUS REQUIREMENTS:

• Needs to be homogenized.

• Recommendations for Vitamin A and Vitamin D per 8 ounces.

• Must be fortified with a minimum of 1200 IUs (15 percent DV) or 360 mcg RAE of Vitamin A.

• Must be fortified with a minimum of 100 IUs (15 percent DV) or 2.5 mcg of Vitamin D.

• UHT milk must meet specified standards.

• Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).

6. 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:

• Needs to be homogenized.

• Recommendations for Vitamin A and Vitamin D per 8 ounces.

• Must be fortified with a minimum of 1200 IUs (15 percent DV) or 360 mcg RAE of Vitamin A.

• Must be fortified with a minimum of 100 IUs (15 percent DV) or 2.5 mcg of Vitamin D.

• UHT milk must meet the specified standards.

• Acceptable milk groups: I, II, III (see Description: Groups, Types, and Flavors).

7. MILK, CULTURED BUTTERMILK, REDUCED FAT, PAST, CHILLED (2 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.

• UHT milk must meet the specified standards.

• Acceptable milk groups: I, III (see Description: Groups, Types, and Flavors).

8. 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:
110

• 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.

• UHT milk must meet the specified standards.

• Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

9. MILK, CULTURED 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).

10. MILK, ACIDIFIED BUTTERMILK, REDUCED FAT, PASTEURIZED, CHILLED (2

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).

11. 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:
111

• 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).

12. 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).

13. MILK, REDUCED FAT, PASTEURIZED, 100 PERCENT LACTOSE FREE, CHILLED (2

PERCENT to 2.9 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.

• May be fortified with vitamin A and vitamin D.

• UHT milk must meet the specified standards.

• Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

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

PERCENT 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:
112

• 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.

• UHT milk must meet the specified standards.

• Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

15. 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.

• May be fortified with vitamin A and vitamin D.

• UHT milk must meet the specified standards.

• Acceptable milk groups: I (see Description: Groups, Types, and Flavors).

16. MILK, REDUCED FAT, EVAPORATED, (2 PERCENT to 2.9 PERCENT MILK FAT)

GRADE REQUIREMENT: CID requirement AA20072DA

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).

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

MILK FAT)

GRADE REQUIREMENT: CID requirement AA20072DA

PORTION SIZE/WEIGHT RANGE: 1/2 PT to 7 GALLON BIB AND ASEPTIC pack
113

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).

18. MILK, PASTEURIZED, SWEETENED CONDENSED MILK, (0 PERCENT 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.

• Prefer fortification with vitamin A and vitamin D.

• Acceptable milk groups: I, II (see Description: Groups, Types, and Flavors).

19. MILK, NON-FAT, DRY, INST (0.0 PERCENT 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:

• Prefer fortification with vitamin A and vitamin D.

• Acceptable milk groups: II (see Description: Groups, Types, and Flavors).

20. HALF AND HALF, PASTEURIZED, CHILLED

GRADE REQUIREMENT: A
114

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).

21. 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).

22. 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).

23. HEAVY WHIPPING CREAM, PASTEURIZED, CHILLED
115

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 not 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).

ALTERNATIVE PLANT-BASED MILK

INFORMATION

General Information and Description

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
116

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. 

ALTERNATIVE PLANT-BASED MILK CATALOG

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 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. 

• 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 the common term for Group III (APAP) milk in CID A-A-20338.

• See https://www.ams.usda.gov/sites/default/files/media/CIDMilkFluid.pdf

MISCELLANEOUS REQUIREMENTS:

• Needs to be homogenized.

• Must be fortified with a minimum of 1200 IUs (15 percent DV) or 360 mcg RAE of Vitamin A. 

• Must 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). 
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SOUR CREAM

INFORMATION 

General Information and Description

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

Optional ingredients include the following:

• 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/cdrb/cfdocs/cfcfr/CFRSearch.cfm?fr=131.160

SOUR CREAM CATALOG

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

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 1 OZ to 10 LB CONTAINER

PACKAGING AND MARKING:
118

• 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.

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)
119

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.

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.

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 ultra-pasteurization. To extend the shelf life of the food, yogurt may be heat treated 

after culturing is completed to destroy viable microorganisms (Code of Federal Regulations, 2017).
120

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 ounce to 6 ounce serving. 

• Must contain at least 10 percent RDI (130 gm) equaling 10 percent of the (1300 mg) DV for 

Calcium.

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 ounce to 6 

ounce serving. 

• Must contain at least 10 percent RDI (130 mg) equaling 10 percent of the (1300 mg) DV for 

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 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 as a result of 

adding such ingredients.

Nutritive Carbohydrate Sweeteners

The following nutritive carbohydrate sweeteners may be used in yogurt:

• Beet or cane sugar (sucrose)
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• 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 

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 CATALOG

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

FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 5.3-ounce to 6-ounce individual sizes 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:

• 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 ounce to 6 ounce 

serving. 

• Must contain at least 10 percent RDI (130 mg) equaling 10 percent of the (1300 mg) DV for 

Calcium.
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• Greek Variety is acceptable.

• Must contain fewer than 25 grams of sugar for per 5.3 ounce to 6 ounce serving.

• Must contain at least 10 percent RDI (130 mg) equaling 10 percent of the (1300 mg) DV for 

Calcium per 5.3-ounce to 6-ounce serving.

• Flavoring is acceptable.

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

MILK FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 5.3-ounce to 6-ounce individual sizes 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:

• 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.

• Greek variety is acceptable.

• Must contain fewer than 25 grams of sugar for per 5.3 to 6 ounce serving. 

• Must contain at least 10 percent RDI (130 mg) equaling 10 percent of the (1300 mg) DV for 

Calcium per 5.3-ounce to 6-ounce serving.

• 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: 5.3-ounce to 6-ounce individual sizes 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 (Code of Federal Regulations, 2017).

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.

• Greek Variety is acceptable.

• Must contain fewer than 25 grams of sugar for per 5.3 to 6 ounce serving. 
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• Must contain at least 10 percent RDI (130 mg) equaling 10 percent of the (1300 mg) DV for 

Calcium per 5.3-ounce to 6-ounce serving.

• Flavoring is acceptable.

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

FAT)

GRADE REQUIREMENT: A

PORTION SIZE/WEIGHT RANGE: 5.3-ounce to 6-ounce individual sizes 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 (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.

• Must contain at least 10 percent RDI (130 mg) equaling 10 percent of the (1300 mg) DV for 

Calcium per 5.3-ounce 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-ounce, 5.3-ounce to 6-ounce individual sizes or 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 RDI (130 mg) equaling 10 percent of the (1300 mg) DV for 

Calcium per 5.3-ounce 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.
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6. YOGURT, REDUCED FAT, PASTEURIZED, GREEK, CHL (2 PERCENT TO 2.9 

PERCENT MILK FAT)

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: 4-ounce, 5.3-ounce to 6-ounce individual sizes or 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 RDI (130 mg) equaling 10 percent of the (1300 mg) DV for 

Calcium per 5.3-ounce 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-ounce, 5.3-ounce to 6-ounce individual sizes or 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 RDI (130 mg) equaling 10 percent of the (1300 mg) DV for 

Calcium per 5.3-ounce 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.

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.
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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 RDI (130 mg) equaling 10 percent of the (1300 mg) DV for 

Calcium per 5.3-ounce 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.

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 CATALOG

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.

CHEESE

INFORMATION

Descriptions
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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 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 pasterized 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.

While the Services’ preference is to purchase USDA AMS officially graded products, the use of 

USDA AMS grading services is not mandatory. Acceptable verbiage in this instance 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 for USDA AMS officially graded products only. The manufacturer will be 

required to produce a letter or product specification stating that the product is grade equivalent to 

USDA AMS.

CHEESE CATALOG

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:
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• 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.

3. AMERICAN 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:

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

• Needs to follow regulation, CFR 133.195 Cheese, Regulation for specific standardized (Code of 

Federal Regulations, 2017)

MISCELLANEOUS REQUIREMENTS:

• Organic is acceptable.

• Flavorings are acceptable.

• Reduced fat is acceptable.

5. MONTEREY (MONTEREY JACK)

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.

7. MOZZARELLA CHEESE

GRADE REQUIREMENT: USDA Specifications for Mozzarella Cheeses or CID A-A-20248C.

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.
129

• 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; needs 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.

10. CREAM CHEESE

GRADE REQUIREMENT: N/A, Needs 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.
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SMOOTHIES

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

SMOOTHIE CATALOG

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.
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• 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. 

EGGS

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, with the exception of 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.
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Egg Pasteurization

All egg products distributed for consumption must be pasteurized. This means that they must be 

rapidly heated and held at a minimum required temperature for a specified time. This process destroys 

Salmonella, but it does not cook the eggs or affect their color, flavor, nutritional value, or use. 

Dried egg whites are pasteurized by heating in the dried form.

Exemptions from this law include freeze-dried products, imitation egg products, and egg substitutes

(USDA, 2015). 

Grades of Shell Eggs

The grades and standards for shell eggs (USDA, N/A) are given below.

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). 
133

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). 

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).

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. 
134

The 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).

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 
135

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 glucosefermenting 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: 

• 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.”
136

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. (USDA, 2000) 

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.

EGG CATALOG

1. EGGS, SHELL, PASTEURIZED, LARGE

GRADE REQUIREMENT: A/AA

PORTION SIZE/WEIGHT RANGE: 30 DOZEN or 15 DOZEN CARTONS TO A CASE (360 /180 

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. 
137

2. EGGS, SHELL, PASTEURIZED, MEDIUM

GRADE REQUIREMENT: A/AA

PORTION SIZE/WEIGHT RANGE: 30 DOZEN or 15 DOZEN CARTON TO A CASE (360/180

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.

3. EGGS, SHELL, PASTEURIZED, SMALL

GRADE REQUIREMENT: A/AA

PORTION SIZE/WEIGHT RANGE: 30 DOZEN or 15 DOZEN CARTON TO A CASE, (360/180

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.

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

GRADE REQUIREMENT: From Shell Eggs US Grade A or better.

PORTION SIZE/WEIGHT RANGE: 5 POUND CONTAINER, 5 POUND BAG DICED
138

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 160.110. 

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 marked as free range or cage-free is acceptable.

• USDA Organic marking is acceptable.

7. EGGS, WHITES

GRADE REQUIREMENT: A/AA

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.
139

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 Service dining 

facilities.

NOTE: At this time, there may be some DLA Troop Support item descriptions that state “G A/B”. As 

catalogs are updated, all references that combine requirements for U.S. Grade A or B will be removed.

While the Services’ 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 Principle 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.
140

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 Manufacturing Practices.

• Product is to be peeled and sliced.

• Product shall meet the recommended minimum drained weight identified in the Grade 

Standard.

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

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 Manufacturing Practices.

• This product is to have natural color and natural flavor.

• This product may be sweetened or unsweetened.

• This product is to be regular or comminuted (divided into small parts) style (for example, 

canned applesauce in which the apple ingredient has been pulverized into granular particles).
141

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 Manufacturing Practices.

• 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.

9. BANANAS, SLICED, FROZEN

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A
142

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 (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

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 (IQF).

11. BLUEBERRIES, 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.

12. 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.

13. 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 (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

14. BOYSENBERRIES, FROZEN

REFERENCE NAME: United States Standards for Grades of Frozen Berries
143

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 (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

15. 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.

16. 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 (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

17. 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.

18. 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.
144

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good Commercial 

Practice. 

MISCELLANEOUS REQUIREMENTS:

• Product is to be Individually Quick Frozen (IQF).

• Type - Light or dark varieties are permissible.

• Style - Product is to be pitted.

19. 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.

20. 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.

21. CRANBERRIES, WHOLE, FROZEN

REFERENCE NAME: United States Standards for Grades of Frozen Cranberries

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 (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

22. 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.

23. DATES, WHOLE, PITTED

REFERENCE NAME: N/A
145

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.

24. 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.

25. 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 (IQF).

• Formulations with melons are not permissible.

• If formulations contain grapes, they shall be of the seedless variety.

26. 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.

27. FRUIT, EXTENDED SHELF LIFE, CHILL

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All size cans and packages are permissible.
146

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.

28. 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 (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

29. MANGO, PUREE, FROZEN OR SHELF STABLE

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All package sizes are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good Commercial 

Practice. 

MISCELLANEOUS REQUIREMENTS: Product shall be processed in accordance with Good 

ManufacturingPractices.

30. ORANGES, MANDARIN, WHOLE SEGMENTS, CANNED

REFERENCE NAME: COMMERCIAL ITEM DESCRIPTION, MANDARIN ORANGES, CID A-A20119D

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).

31. 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. 
147

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.

32. 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.

33. 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 (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

34. PEACH, PUREE, FROZEN OR SHELF STABLE

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A

PORTION SIZE/WEIGHT RANGE: All package sizes are permissible.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good Commercial 

Practice. 

MISCELLANEOUS REQUIREMENTS: Product shall be processed in accordance with Good 

ManufacturingPractices.

35. 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.

36. PINEAPPLE, CANNED
148

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).

37. 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 (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

38. 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.

39. 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.
149

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good Commercial 

Practice. 

MISCELLANEOUS REQUIREMENTS:

• Product is to be Individually Quick Frozen (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

40. 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.

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 CATALOG

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 Manufacturing Practices.

• 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 Manufacturing Practices.

• Product must consist of 100 percent juice.
150

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 Manufacturing Practices.

• Product must consist of 100 percent juice.

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 Manufacturing Practices.

• 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 Manufacturing Practices.

• 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 Manufacturing Practices.

• 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. 
151

MISCELLANEOUS REQUIREMENTS:

• Product shall be processed in accordance with Good Manufacturing Practices.

• Product must consist of 100 percent juice.

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 Manufacturing Practices.

• 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 Manufacturing Practices.

• 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 Manufacturing Practices.

• 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 Manufacturing Practices.

• Product may be 1) not from concentrate, 2) from concentrate, or 3) concentrated.

• Product must consist of 100 percent juice.
152

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 Manufacturing Practices.

• Product may be: not from concentrate, from concentrate, or concentrated.

• Product must consist of 100 percent juice.

13. JUICE, ORANGE, CANNED 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:

• The product must be fortified to meet the following minimum nutrient levels: 300 mg of 

calcium per cup (30 percent Reference Daily Intake (RDI)) and 150 IU of Vitamin D per cup 

(25 percent RDI).

• Product may be 1) not from concentrate, 2) from concentrate, or 3) concentrated.

• Product must consist of 100 percent juice.

14. JUICE, ORANGE, SHELF STABLE

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 per cup (30 percent Reference Daily Intake (RDI)) and 5 mcg of Vitamin D per 

cup equaling (25 percent reference DV per 8-ounce serving).

• Product may be: not from concentrate, from concentrate, or concentrated.

• Product may be 1) not from concentrate, 2) from concentrate, or 3) concentrated.

• Product must consist of 100 percent juice.

15. 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 1) not from concentrate or 2) from concentrate.
153

• 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).

16. 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.

17. 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.

18. 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

VEGETABLE IDENTIFICATION CHART (STARCHY/NON-STARCHY/LEGUME)

Vegetable Name Deeply Colored? Starchy NonStarchy Legumes Notes\Comments

Asparagus *

Bamboo Shoots *

Bean Sprouts *
154

Beans, Baked** Seasoned

Beans, Black *

Beans, Dried******

Beans, Garbanzo*

Beans, Lima*

Beans, Yellow**

Beets**

Broccoli**

Brussell Sprouts*

Cabbage*

California Blend**

Carrots**

Carrots, Diced**

Cauliflower*

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 andOnions** Starchy because of 

Peas

Peas, Sugar Snap **

Peppers**

Potatoes*

Pumpkin*

Sauerkraut, Canned

* Seasoned
155

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

VEGETABLE CATALOG (INCLUDES BEANS)

1. ASPARAGUS, CUTS AND TIPS, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Asparagus

GRADE REQUIREMENT: US Grade A

PORTION SIZE/WEIGHT RANGE: #10 can ONLY.

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good Commercial 

Practice. 

MISCELLANEOUS REQUIREMENTS: Product style shall be Green.

2. 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.

3. 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).

4. BEAN SPROUTS, CANNED
156

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.

5. 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).

6. 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).

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

8. 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).
157

• Permissible styles include the product being in tomato sauce, in sweetened sauce, or in brine.

9. BEANS, GARBANZO (CHICKPEAS), CANNED - SEE BEANS, DRIED, CANNED

10. 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.

11. 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 (IQF).

• Permissible types include Round type, Romano type, or Italian type.

• Permissible styles include whole, cut, or French style.

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

13. 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 the following:

• Thin-seeded (such as Henderson, Bush, and Thorogreen varieties)

• Thick-seeded Baby Potato (such as Baby Potato, Baby Fordhook, and Evergreen varieties)

• Thick-seeded (such as Fordhook variety)

14. 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:
158

• Product is to be Individually Quick Frozen (IQF).

• Permissible types include the following:

o Thin-seeded (such as Henderson, Bush, and Thorogreen varieties)

o Thick-seeded Baby Potato (such as Baby Potato, Baby Fordhook, and Evergreen varieties)

o Thick-seeded (such as Fordhook variety)

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

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

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

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

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

20. BEANS, WHITE, WITH PORK, CANNED – SEE BEANS, BAKED, WITH PORK, 

CANNED

21. 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.

22. 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 (IQF).

• Permissible styles include spears, florets, cuts, and chopped.

23. 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:
159

• Product is to be Individually Quick Frozen (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

24. 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.

25. 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 (IQF).

• Permissible styles include whole, halves, quarters, slices, diced, double diced, strips (French cut 

shapes), chips, or cuts.

26. 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 (IQF).

• Permissible styles include clusters, nuggets, or small clusters.

27. 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.

28. 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.
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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.

29. 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 (IQF).

• Permissible colors include golden, yellow, or white.

30. 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 (IQF).

• Cob lengths between 2.5 inches and 5 inches are permissible.

• Permissible colors include golden, yellow, or white.

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

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

33. GREENS, COLLARD, PRECOOKED, FROZEN

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.

34. 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.
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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.

35. 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.

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

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

38. 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.

39. 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.

40. 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:
162

• Permissible color types include white, cream, or brown.

• Permissible styles include whole, button, sliced whole, random sliced whole, sliced buttons, or 

stems and pieces.

41. 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 (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

42. 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 (IQF).

• Product shall be processed in accordance with Good Manufacturing Practices.

43. 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.

44. 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 (IQF).

• Product may be French fried or raw breaded.

45. 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.
163

PACKAGING AND MARKING: Packing and marking shall be in accordance with Good Commercial 

Practice. 

MISCELLANEOUS REQUIREMENTS:

• Product is to be Individually Quick Frozen (IQF).

• Product may be fried or raw breaded.

• This product is to be purchases only when whole onion rings are not available.

46. PEAS, BLACK-EYED, CANNED

REFERENCE NAME: United States Standards for Grades of Canned Field Peas and Canned BlackEye 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.

47. 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.

48. 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.

49. 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 diced-style carrots that shall 

be predominantly 1/4-inch cubes to 3/8-inch cubes.

50. PEPPERS, MISCELLANEOUS, CANNED

REFERENCE NAME: N/A

GRADE REQUIREMENT: N/A
164

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.

51. 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.

52. 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.

53. 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.

54. 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. 
165

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.

55. POTATOES, FRENCH FRIES, REFRIGERATED

REFERENCE NAME: United States Standards for Grades of Fresh White Potatoes. 

GRADE REQUIREMENT: No 1. (minimum processed)

PORTION SIZE/WEIGHT RANGE: All sizes are permissible. 

PACKAGING AND MARKING: 

• Vacuum packed only

• 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.

56. 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.

57. 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.

58. 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.

59. 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:
166

• 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.

60. 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.

61. 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.

62. 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.

63. 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.
167

• The container shall be filled so that the spinach and packing medium are a minimum of 90 

percent of the container’s total capacity.

64. SPINACH, FROZEN – SEE GREENS, LEAFY, FROZEN

65. 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, straightneck, and crookneck.

• Permissible styles include sliced or cut.

66. 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.

a. 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

b. Cucurbita argyrosperma: Cushaw squash (winter crookneck squash)

c. Cucurbita moschata:

• Butternut

• Fairytale pumpkin squash

• Dickinson

• Long Island cheese

• Kent pumpkins

d. Cucurbita pepo:

• Acorn

• Carnival
168

• Delicata

• Heart of gold

• Spaghetti

• Sweet dumpling

• Autumn cup

• Gold nugget

• Sugar loaf squash

• Field pumpkin

• Calabaza (West Indian pumpkin)

67. 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 varieties listed below.

a. 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

b. Cucurbita argyrosperma: Cushaw squash (winter crookneck squash)

c. Cucurbita moschata:

• Butternut

• Fairytale pumpkin squash

• Dickinson

• Long Island cheese

• Kent pumpkins

d. Cucurbita pepo:

• Acorn

• Carnival

• Delicata

• Heart of gold

• Spaghetti

• Sweet dumpling
169

• Autumn cup

• Gold nugget

• Sugar loaf squash

• Field pumpkin

• Calabaza (West Indian pumpkin)

68. 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 thick-seeded baby 

potato.

• Soybeans are permitted.

• Green beans or wax beans are permitted.

69. 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.

70. 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.

71. 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.
170

72. 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.

73. 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.

74. 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: The following blends are among those that are permissible:

• California Blend

• Italian Blend

• Oriental Blend

• Oriental Stir Fry Blend

• Scandinavian Blend

75. 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.
171

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.

76. 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).

77. ZUCCHINI, FROZEN – SEE SQUASH, SUMMER, FROZEN
172

FEDERAL SUPPLY CLASS (FSC) 8920

BAKERY AND CEREAL PRODUCTS 

INCLUDING PASTA AND RICE

INFORMATION

Introduction

The following website provides a description of bakery items: https://www.ams.usda.gov/gradesstandards/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&SearchTerm=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 
173

and lawful source for the essential nutrient, and the nutrient must be an approved food additive or must 

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 their B vitamins replaced.

DoD Menu Standards

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 meet the minimum standards listed in the Bread entry.

The following DoD menu standards for grains and other starches must be adhered to:

• All sliced bread must contain 25 grams of whole grains (white with whole grains or whole wheat 

with at least 4 grams of fiber per serving).

• All sliced bread must have fewer than 230 milligrams of sodium per serving.

• Cereal bars may substitute for a whole grain cereal choice.
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• Cereal bars with at least 2.5 grams of fiber and fewer than 14 grams of sugar per serving may be

offered. 

• 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: The goal by July 2024 is that all cereals in the wellness (healthy) variety cereal packs 

will meet two or more of the following requirements: 

• 125 to 225 calories per serving

• >20 grams of whole grains

• =/> 4 grams of fiber per serving

• <12 grams of added sugar per serving

Note that there are no sodium requirements for cereal until 2030 when the FDA will issue new 

sodium guidelines.

Bread

The use of bread products must comply with the following: 

• 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

The following applies to the above items: 

• 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

The following applies to 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

The following applies to 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.
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Exception: Take-out Service

The following applies to the take-out service exception:

• 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.

Serving Sizes and Calories

The following applies to serving sizes and calories.

• 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. 

Mandatory Minimum Four Choices

The following are the 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. 

• When offering more than four cereal selections at least half of the additional selections beyond 

the original four 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 2.5 grams of naturally-occuring fiber.

• Shall have 14 or fewer grams of total sugar per serving

• One bar should have between 150 and 250 calories

• 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

The following guidelines are for 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.
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Pastries, Muffins, Quick Breads, Donuts, and Sweet Rolls

The following guidelines are for the above items:

• 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 non-nutritively).

• 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.

BAKERY PRODUCTS CATALOG

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 Manufacturing Practices.

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 slice serving. 

• All sliced bread will contain less than 230 milligrams of sodium.

• Product shall be processed in accordance with Good Manufacturing Practices.

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)
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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 slice 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 Manufacturing Practices.

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 Manufacturing Practices.

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 Manufacturing Practices.

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:
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• 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 Manufacturing Practices.

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 Manufacturing Practices.

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 Manufacturing Practices.

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 Manufacturing Practices.

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.
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• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good Manufacturing Practices.

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 Manufacturing Practices.

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 Manufacturing Practices.

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 Manufacturing Practices.

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 Manufacturing Practices.
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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.

• All sliced bread will contain less than 155 milligrams of sodium.

• Product should be fortified with iron and folate.

• Product shall be processed in accordance with Good Manufacturing Practices.

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 Manufacturing Practices.

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.
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• 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 Manufacturing Practices.

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 ounce

• 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 Manufacturing Practices.

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, 1 OZ EA, 2/5 LB BG 

BELGIAN 72/2OZ EA, OR 7 IN RD, 1 INCH THK, 35/5 OZ EA
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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

• 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 Manufacturing Practices.
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20. ROLLS, BREAD, BAKED, FRESH OR FROZEN

PORTION SIZE/WEIGHT RANGE: DINNER 12 PER 120Z PG 24 PG/CS

FRANKFURTER ROLL 8 PER PG, 1/12 OZ PG

HAMBURGER 8 PER 13OZ PG, 8 / PG, 24 PK/CASE, 6/15.6 OZ PKG/ 250 OZ CS

HOAGIE 12 IN EA, 5/PK

HOAGIE SUBMARINE: 12 IN EA, 5 PER 37 OZ PG, 6 PER 20 OZ PG, 20 PGS/400 OZ CS, 

STEAK 6 PER 16 OZ PG 20 PGS/CASE 

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:

• Product must be enriched (21 CFR 136.115).

• The following Classes of rolls are acceptable:

o A – French

o B - Parkerhouse

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 Manufacturing Practices.

21. ROLLS, BREAD, UNBAKED, FRESH OR FROZEN

PORTION SIZE/WEIGHT RANGE: 12/ PG, 24 PGS/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:

• Enrichment Type -- Type I (21 CFR 136.115) only

• The following styles are acceptable:

o A - Pan (dinner)
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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 Manufacturing Practices.

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:
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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 Manufacturing Practices.

CEREAL CATALOG

1. CEREALS, ROLLED OATS

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:

• 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
186

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 III only)

o Style 3 - Sugar free (21 CFR § 101.60(c), Type III only

• 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. 

• Product shall be processed in accordance with Good Manufacturing Practices.

1. 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.

• Packing and marking shall be in accordance with Good CommercialPractice.

MISCELLANEOUS REQUIREMENTS:

• Type, flavor, and style are based on a Service’s preference.

• The following guidance for nutrient content must be met when healthy cereal is an option 

(variety packs also should meet these standards):

• Fiber – The cereal must be made with at least 2.5 grams of fiber per serving. The U.S. Army 

requirement is 3 grams per serving.

• Fat – The cereal shall contain less than 10 percent saturated fat per 100 g serving. 

• At least 80 percent of the cereals should meet the green standard of Go 4 Green; 20 percent of 

the cereals may be yellow or red Go 4 Green selections. 

• No Partially Hydrogenated Oil (PHO) is acceptable in any food products according to FDA 

regulations.

• 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.

• Product shall be processed in accordance with Good Manufacturing Practices.

NOTE: The goal by July 2024 is that all cereals in the wellness (healthy) variety cereal packs 

will meet two or more of the following requirements: 

• 125 to 225 calories per serving

• >20 grams of whole grains

• =/> 4 grams of fiber per serving

• <12 grams of added sugar per serving

Note that there are no sodium requirements until 2030 when the FDA will issue new sodium 

guidelines.
187

2. CEREAL, WHEAT, QUICK-COOKING AND INSTANT

PORTION SIZE/WEIGHT RANGE: The following container sizes are available:

• 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.

• 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. 

• The maximum amount of sodium allowed is 610 mg per 100 g.

• Product shall be processed in accordance with Good Manufacturing Practices.

3. GRANOLA BARS, VARIETY

PORTION SIZE/WEIGHT RANGE: 

• 144/.07-0.8 OZ

• 120-128/0.67-1.2 OZ 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: Packaging and marking shall be in accordance with Good 

CommercialPractice.

MISCELLANEOUS REQUIREMENTS:

• Single bar packages and dual bar packages are acceptable.

• Regular and low fat bars are acceptable.

• Crunchy style is acceptable.
188

• 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/non nutritive sweeteners.

• Product shall be processed in accordance with Good Manufacturing Practices.

4. HOMINY GRITS, ENRICHED AND GRITS, WHOLE CORN, VARIETY

PORTION SIZE/WEIGHT RANGE: 

• Instant

o 1 OZ EA

o 12/12 OZ CO

o 144/1OZ

• Quick CK white

o 8/5LB

o 12/24 OZ CO

o 12/3 LB CO

o 12/1.5 LBS CO

o 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.
189

• 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)

• Product shall be processed in accordance with Good Manufacturing Practices.

PASTA PRODUCTS CATALOG

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 NAVY-MINIMUM 5LB CO, 2/5LB CO

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 wheat, and vegetables with natural fiber are 

acceptable.

• Product shall be processed in accordance with Good Manufacturing Practices.

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.
190

• 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-inch 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.

• Product shall be processed in accordance with Good Manufacturing Practices

RICE CATALOG

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.
191

• Product shall be processed in accordance with Good Manufacturing Practices.
192

FEDERAL SUPPLY CLASS (FSC) 8940

SPECIAL DIETARY FOODS AND FOOD 

SPECIALTY PREPARATIONS

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.

SPECIAL DIETARY FOODS AND FOOD SPECIALTY CATALOG

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.

2. PROTEIN ENTRÉE, PREPARED, WITH SAUCE

GRADE REQUIREMENT: N/A
193

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.

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:
194

• 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.

BREAKFAST SANDWICHES CATALOG

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
195

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.

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. 
196

• 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.
197

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 bread 

crumbs 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.

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.
198

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 Principal 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 Principal 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. Poultry processed in this way must list MSP on the label.

N

NAMP – North American Meat Processors Association

Needled, Needling – A tenderizing process involving penetration of muscles by closely spaced thin 

blades with sharpened ends that cut muscle fibers into short segments. Also referred to as 

Pinned.

Net Weight – Weight of the contents of a container after the weight of packaging and packing 

materials has been deducted.

NTE – Not To Exceed

No Roll – Refers to beef carcasses and cuts that have not been officially graded and identified by the 

USDA. The quality grade 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.
199

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.

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 in excess of 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.
200

CATALOG ABBREVIATIONS

USED FOR STANDARDIZATION OF SUBSISTENCE

PRIME VENDOR MASTER DATABASE

BY DLA TROOP SUPPORT - FTSA

Effective Date 7/20/21

Abbreviation Definition

#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 

BRST BREAST 

BRT BONED, ROLLED, AND TIED

BT BOTTLE

BTR BUTTER

BTRD BRD BUTTERED BREAD OR BREAD, BUTTERED
201

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

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
202

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

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 
203

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, JT1 AND 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 #

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
204

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

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
205

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

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 
206

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

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. 
207

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212

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).
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Go for Green® Coding Algorithm

Trained and certified G4G coders can use one of the following two methods to determine GoforGreen® 

(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 dropdown 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.
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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/
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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
216

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 be labeled for sodium.

Fruits Are not be labeled for sodium.
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Go for Green® Coding for Beverages

The Table below should be used for coding beverages instead of using the GoforGreen® Coding Calculator and GoforGreen® 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
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NOTE: Smoothies should be coded using the Go for Green® Coding Calculator or Go for Green® Coding Worksheet.

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