Draft Supplement 507 - Salmon Products - October 2024.pdf

DRAFT

Approved by DRD Date Issued: 06/10/11 Date Revised: XX/XX/XX 1

Supplement 507 to the AMS Master Solicitation for Purchase of Salmon Products for Distribution to Federal Food and Nutrition Assistance Programs

DRAFT

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program Standards and Specifications Division (SSD)

Room 2702-S, STOP 0258 Phone: (202) 690-3148

Supersedes: Supplement 507 June 2021 – Changes from previous requirements in blue

Effective: XXXXXXXXXX

100 Overview

110 This document provides additional program requirements for the purchase of salmon products by the Department of Agriculture (USDA), including the applicable Federal Purchase Program Specification (FPPS) (Exhibits A, A1 and A2).

200 Instructions to Potential Suppliers

210 The salmon products shall be purchased from qualified suppliers who are operating in accordance with the applicable Food and Drug Administrative (FDA) regulations, the U.S. Department of Commerce (USDC) Seafood Inspection Program, and the current year’s Salmon Control Plan.

220 Purchases shall be on a competitive bid basis as described in the Master Solicitation, this Supplement, and separately issued Solicitations.

300 Responsibility/Eligibility

310 All salmon processors and processing facilities used to fulfill USDA contracts shall be a USDC/National Oceanic and Atmospheric Administration (NOAA) Seafood Inspection Program (SIP) Approved Establishment. NOAA SIP Approved Establishments must meet all pertinent Federal requirements applicable to processing fish and fishery products. NOAA SIP Approved Establishments must comply with the following regulatory and NOAA SIP requirements:

310.1 21 CFR Part 101-Labeling 21 CFR Part 117 Subparts A, B and F 21 CFR Part 123 50 CFR Part 260 and 261 NOAA SI Approved Establishments Requirements

Date Issued: 06/10/11 Date Revised: XX/XX/XX 2

310.2 To meet the requirements of a NOAA SIP Approved Establishment, processors of fish and fishery products may participate in one of two NOAA SIP Inspection Types.

310.2.1 NOAA SIP Audit Based Grading;

An audit-based inspection type whereby Approved Establishments implement system controls and NOAA SIP verifies their adherence to regulatory compliance and quality conformance controls through a validation audit and routine surveillance audits.

To meet eligibility requirements for this audit-based program, Approved

Establishments must develop and implement a Product Management Plan (PMP) to substantiate, on a lot-by-lot basis, that finished products meet the criteria to bear the corresponding mark. Under the audit-based system, firms are authorized to use the USDC SIP mark for all eligible lots covered by a PMP without an inspector being present.

A PMP should identify the specific criteria the firm will use to process the product, all production steps where quality controls are implemented, a method to verify the reliability of the PMP, and a corrective action plan in place to address non-conformities. Participation in Audit Based Inspection requires a USDC SIP accepted PMP for each process used that bears a Grade A or PUFI Mark and a defined procedure to trace product back to harvest. Petitions for Approval of Audit-Based Inspection may be submitted to NOAA SIP Audit Based PMP Submission link:

Audit Based Grading and Certification Program (smartsheetgov.com)

310.2.2 NOAA SIP Onsite Finished Product Grading;

A continuous onsite inspection type service whereby NOAA SIP is present during all hours of production and provides certification on complying and conforming lots on a lot-by-lot basis to fulfill USDA contracts.

311 All subcontractors, suppliers and contractors of salmon products shall develop and maintain an AMS approved food defense plan.

311.1 The USDA, AMS, Quality Assessment Division (QAD) shall conduct a food defense audit that shall include, but is not limited to, a thorough evaluation of the potential contractors’ and subcontractors’ food defense plan. Documentation shall support the contractor’s or subcontractor’s food defense plan.

312 Subcontractors or suppliers of salmon products are ineligible if they are:

312.1 Currently delivering late on USDA contracts, or USDA-approved subcontracts and late delivery is not due to causes beyond their control;

312.2 Not operating in accordance with the applicable FDA regulations and under the

USDC Seafood Inspection Program, and the current Salmon Control Plan (by year);

312.3 Have been suspended or debarred under the provisions of 48 C.F.R. Subpart 9.4.

Date Revised: XX/XX/XX 3

400 Instructions to Potential Salmon Fillet Suppliers

410 An approved technical proposal is required to be eligible to produce salmon fillet portions for USDA. Interested suppliers may submit a technical proposal at any time during the purchase program. Suppliers should allow 10 working days, from USDA’s receipt of the technical proposal for notification of evaluation results. A supplier is deemed eligible upon notification of approval of the technical proposal by the Standards and Specifications Division (SSD).

420 Submission of a technical proposal is not binding on USDA. Actual purchases shall be described in the AMS Master Solicitation and Solicitations.

430 Documentation Requirements

431 Technical Proposal Requirement

431.1 Include a detailed description of the salmon fillet portions offered and each of the production steps that are taken to meet or exceed the minimum product requirements set forth in the FPPS. (Plan/Do)

431.2 Describe all the quality assurance methods used to verify conformance to all requirements. This shall include the monitoring and measurements taken during the process to verify conformance with each requirement. All measurement results shall be recorded and made available to AMS. (Check)

431.3 Identify all corrective actions to be taken if deviations from contractual and FPPS requirements occur during production, and all preventative actions to be taken to preclude a reoccurrence. (Act)

431.4 The technical proposal shall follow the format as shown in Exhibit B. Technical proposals should be brief and concise.

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

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

and

431.5.2 List of attachments and forms provided with the technical proposal with the applicable document name and reference number.

432 The SSD shall review each technical proposal to determine if it is adequate and shall notify the supplier of the status and their eligibility to bid.

500 Instructions for Submission of Salmon Fillet Technical Proposal

510 The following procedures establish the acceptable minimum requirements for the format and content of the technical proposal:

Date Revised: XX/XX/XX 4

510.1 The Government has provided a technical proposal format to be used in preparing the technical proposal (see Exhibit B). The supplier shall submit the technical proposal as an email file attachment to AMS (TechnicalApprovals@usda.gov and Mark.Lemon@usda.gov). The technical proposal shall be saved in a non-portable document file format (not PDF; e.g., Microsoft Word). The technical proposal shall be submitted in its entirety. If the file size of the technical proposal is too large to send in a single email, it may be divided and sent in multiple emails (i.e., Part 1, Part 2, Part 3, etc.). The collection of attachments and appendices may be submitted as a separate document as well.

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

510.3 While it is not the desire of the Government to penalize a supplier for non-compliance with formatting instructions, technical evaluators may have difficulty evaluating the technical proposal to the fullest extent possible if the proposal is not presented in the proper format. Technical evaluators shall not be required to search other subsections or sections of the supplier’s technical proposal for information requested in the evaluation.

520 Technical Proposal Revisions

521 Changes to a supplier’s approved technical proposal may be submitted at any time or at the request of the SSD. All technical proposal revisions shall meet the following criteria:

521.1 Any changes to a technical proposal made by the supplier after its initial submittal shall be accomplished by submitting an entire technical proposal. A cover letter shall be submitted with the changes identified and an explanation of the need for the change. The supplier shall include the revision date and the appropriate page number(s).

521.2 Changes from the original technical proposal shall be highlighted and deletions in strikeouts.

600 Assessment by The Quality Assessment Division (QAD)

610 Once a supplier is notified by the SSD that the technical proposal meets the applicable criteria, the QAD shall contact the supplier to set up a pre-award onsite capability assessment audit of the facility’s processes, food defense plan, and quality control program used to produce the product(s) to determine the supplier’s ability to meet contractual requirements.

620 Pre-Award Onsite Capability Assessment Audit mailto:TechnicalApprovals@usda.gov mailto:Mark.Lemon@usda.gov

Date Revised: XX/XX/XX 5

621 Food Defense Assessment

621.1 The QAD shall conduct a food defense audit that shall include, but is not limited to, a thorough evaluation of the potential supplier’s and labeling/distribution warehouse’s food defense plans. Documentation shall support the supplier’s food defense plan. If the report demonstrates that the food defense plan is inadequate, the supplier shall be notified by the SSD that it is ineligible to bid. The supplier shall have an opportunity to correct identified deficiencies, modify its food defense plan and contact the QAD. Eligibility shall depend on whether the modifications demonstrate compliance with its food defense plan.

622 Documentation shall support:

622.1 The production of salmon products that complies with the applicable FPPS and the potential supplier’s approved technical proposal for salmon fillet portions; and

622.2 The supplier’s food defense plan. In addition, the audit shall consist of the review of records related to purchasing, receiving, production, quality control, inventory and shipping records, and interviews with management and production personnel.

623 Upon completion of the onsite capability assessment, the auditor shall provide either a verbal or email notification of the audit findings to the SSD to determine (based on the audit findings), supplier eligibility to bid. Supplier shall be notified by the SSD and the official final report shall be sent once released from the QAD.

623.1 If the audit findings demonstrate that the process or food defense plan is inadequate, the supplier shall be notified by the SSD that it is ineligible to bid. The supplier shall have an opportunity to correct identified deficiencies, modify its process, and/or technical proposal, and resubmit to SSD for further consideration.

623.2 Eligibility shall depend on whether the modifications demonstrate that:

623.2.1 The process is capable of delivering salmon products in compliance with the FPPS;

623.2.2 The supplier is in compliance with its food defense plan;

623.2.3 A successful QAD corrective action audit is conducted; and

623.2.4 The supplier complies with other applicable contractual requirements.

630 Post-Award Assessment Audit

631 Eligible suppliers who receive contracts shall have their documented food defense plan, technical proposal, and supporting documentation readily available for review by the FSCS Division or AMS agents. Records may be maintained on hard copy or electronic media. However, records maintained as electronic media shall be made available in printed form immediately upon request by the SSD or AMS agents.

Date Revised: XX/XX/XX 6

632 For producers of salmon fillet portions, the QAD shall conduct an onsite audit of the supplier’s facility(s) and processes when production commences for the first contract awarded. Additional audits shall be conducted as determined by the SSD, but not less than once per month for suppliers with continuous or multiple contracts, or once per contract for intermittent suppliers. At the discretion of the SSD, more frequent audits may be conducted when audit deficiencies are detected.

633 For producers of canned red and pink salmon, the QAD shall conduct an onsite audit of the supplier’s shipping procedures and records for Commodity products at each designated distribution warehouse. When production commences for each contract awarded, audits shall be conducted as determined by the SSD, but not less than once per month for suppliers with continuous or multiple contracts, or once per contract for intermittent suppliers. At the discretion of the SSD, more frequent audits may be conducted when audit deficiencies are detected.

640 Post-Award Actions

641 Any deviation from contractual requirements shall be immediately reported by the supplier to the Contracting Officer and SSD. The Contracting Officer or SSD shall notify the supplier regarding eligibility to continue to participate as a supplier.

642 The supplier shall assure that the delivered product complies with the provisions of the FPPS, the applicable assessment by AMS, and the supplier’s technical proposal approved by the SSD.

650 The cost of all audits, product monitoring, and certification services performed by the

AMS agents shall be borne by the supplier. This includes, but is not limited to, audits, examinations, supervision, official documentation, and related services.

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

USDA/AMS, LP Program’s QAD field office or to:

USDA, AMS, LP, QAD Business Operations Branch

10809 Executive Center Drive, Suite 318 Little Rock, AR 72211-6022 Phone: 501-312-2962

Email: QAD.BusinessOps@usda.gov

700 Domestic Origin Certification Clause

710 The supplier shall include the below domestic origin certification clause in its entirety in all subcontracts for all salmon products used in fulfilling any contracts awarded under this Supplement and Master Solicitation. The burden of proof of compliance is on the contractor. All raw materials shall be shipped in containers labeled as “Domestic Only Product” on the principal display panel and the bill of lading accompanying the shipment shall contain the statement “Domestic Only Product.”

720 Prior to performance on USDA contracts or subcontracts, contractors, and salmon subcontractors shall obtain approval of its domestic product program from the USDC.

Date Revised: XX/XX/XX 7

800 Product Specifications and Certification Services

810 Canned pink and canned red salmon and salmon fillet portions delivered pursuant to this Supplement and the applicable Solicitations shall be packed in the United States in accordance with:

810.1 The current FPPS for canned pink salmon, canned red salmon and salmon fillet portions;

810.2 The Federal Food and Drug Administration Standard of Identity and Fill of Container for Canned Salmon, 21 C.F.R. Part 161.170;

810.3 The Good Manufacturing Practice regulations (21 C.F.R. Part 117); and

810.4 Additional requirements as prescribed in the applicable Salmon Control Plan (by year).

820 Specifications for the canned pink, canned red salmon and salmon fillet portions shall be set forth in the current FPPS. If documents are amended, appropriate amendments shall be referenced.

830 Product shall be produced under the applicable Salmon Control Plan (by year), FDA regulations and under the USDC Seafood Inspection.

840 Questions concerning charges and the availability of USDC inspectors should be discussed with the Seafood Inspection Program Headquarters, Office of International Affairs, Trace, and Commerce at (301) 427-8300.

900 Certificate of Conformance (COC)

910 In addition to the referenced payment documents required in the Master Solicitation, please include a copy of the contractor’s Certificate of Conformance (Exhibit C).

920 Acceptance and Certification

930 For canned pink and canned red salmon, the USDC Seafood Inspector shall certify acceptable product and set forth on either: Certificate of Inspection or Lot Inspection Certificate.

940 For canned pink salmon, canned red salmon, and salmon fillet portions, the contractor shall perform checkloading examinations at the time of shipment and issue a contractor’s certificate to accompany each shipment that includes all the following information:

940.1 Purchase Order Number/Purchase Order Line Item Number;

940.2 Sales Order Number/Sales Order Line Item Number;

940.3 Destination of shipment;

940.4 Name of Product and applicable Material Number;

Date Revised: XX/XX/XX 8

940.5 Shipping Date;

940.6 Production lot number(s) and date each lot was produced along with shipping container and primary package code(s) and the code used that provides traceability to establishment number, production lot and date;

940.7 Count of shipping containers and total projected net weight in each production lot and delivery unit;

940.8 Identity of car or transportation trailer numbers, letters, license, etc., including all serially numbered door seal(s), as applicable;

940.9 Count and projected net weight verified;

940.10 Contractor certification that product conforms with the applicable specification; and

940.11 Signature of company official responsible for checkloading.

Federal Purchase Program Specification (FPPS) for Canned Pink Salmon

Agricultural Marketing Service (AMS) Livestock and Poultry (LP) Program

Standards and Specifications Division (SSD) Room 2702-S, STOP 0258

Phone: (202) 690-3148

Supersedes: FPPS for Canned Pink Salmon June 2021 – changes from previous requirements in blue

Effective: XXXXXXX

Date Issued: 05/01/08 Date Revised: XX/XX/24 1

100 Item Description

110 Canned Pink Salmon (CPS) – Twenty-four (24) 14-¾ ounce cans (immediate container) per shipping container.

200 Checklist of Requirements

201 All processing facilities used in fulfilling USDA contracts shall be a United

States Department of Commerce (USDC) NOAA Seafood Inspection Approved Establishment. For information regarding Seafood Inspection, see the following web site address:

https://www.fisheries.noaa.gov/topic/seafood-commerce-and-trade/seafood-inspection

202 Product shall be produced under the FDA regulations and all applicable federal Acts and regulatory references cited therein that are in effect on the date of production and the AMS checklist of requirements.

210 Fish Flesh / Product Characteristics

211 Domestic Origin of Fish Flesh - Only pink salmon produced in the United

States shall be used. United States produced pink salmon shall be manufactured from pink salmon landed by American flagged vessels, and be completely processed in the United States, its territories, possessions, Puerto Rico, or the Trust Territories of the Pacific Islands and shall be of the following specie and style:

211.1 Specie - Oncorhynchus gorbuscha (pink);

211.2 Style – Regular (skin and bones included);

212 Product Characteristics;

https://www.fisheries.noaa.gov/topic/seafood-commerce-and-trade/seafood-inspection

Date Issued: 05/01/08 Date Revised: XX/XX/24 2

212.1 Color shall be pink to buff;

212.2 Texture shall be moderately firm to slightly soft;

212.3 Color of oil shall be pink to light yellow;

213 Sodium content shall not exceed 233 mg / 63 g basis; and

214 Objectionable Materials – In accordance with 21 CFR 161.170(a)(3), the contractor shall assure that the salmon product is processed from fish prepared by removing the head, gills, and tail, and the viscera, blood, fins, and damaged or discolored flesh to the greatest extent practicable in accordance with good manufacturing practice. Product accept/reject criteria shall be in accordance with 50 CFR 260.61.

220 Preparation for Delivery

221 Cans and Cases - Individual cans of salmon shall have a net weight of 14-¾ ounces. Twenty-four (24) cans shall be unitized to a net weight of 22-⅛ pounds.

222 All cans shall be unitized into cases by packing into new fiberboard shipping containers, placing on fiberboard trays with plastic shrink wrap or plastic shrink wrap only. Only one size and style of unitized cases may be offered in an individual delivery unit.

223 All product shall be stacked on new or well-maintained pallets and palletized with shrink wrap plastic, unless otherwise specified in the invitation. Pallet loads shall be stacked in a manner that minimizes the overhang of the shipping containers over the edges of the pallets and exposes each shipping container’s principal display panel to facilitate certification examinations.

224 Labeling – Both immediate and shipping containers shall be labeled to include all information required by USDC regulations and the following AMS requirements:

224.1 Cans – All cans shall bear a code that is traceable to production establishment, production lot and date and back to the source of the harvested salmon to ensure compliance with domestic origin requirements;

Date Issued: 05/01/08 Date Revised: XX/XX/24 3

224.1.1 All cans of kosher pink salmon shall be produced and packed in a kosher certified facility and must carry one of the following kosher symbols:

224.1.1.1 http://oukosher.org/ http://www.star-k.org/ http://www.ok.org/ http://www.kof-k.org/ http://www.crckosher.org/ https://trianglek.org/

224.1.2 Product name;

224.1.3 Manufacturer name and address;

224.1.4 Ingredient declaration (including single ingredient products);

224.1.5 The allergen statement shall be provided in the format which complies with the Food Allergen Labeling and Consumer Protection Act (FALCPA) and the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act which define milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame as well as any food ingredient that contains protein derived from one of these foods, with the exception of highly refined oils, as “major food allergens”; e.g. Contains: _________;

224.1.6 A nutrition facts panel based on actual nutritional analysis of the product; and

224.1.7 Labels must be contractor’s own retail (i.e. commercially available, off-the-shelf) label. Products offered in consumer and individual serving sizes shall include one color other than black and white (exclusive of package color).

Distributor’s labels shall not be used.

224.2 Shipping Containers1/ – Commercially marked shipping containers shall include the following information:

224.2.1 Purchase order number;

224.2.2 A traceability code that identifies the processing establishment, production date and production lot;

1/The information in Section 224.2 may be printed directly on the shipping container or printed on labels applied to the shipping container.

Date Issued: 05/01/08 Date Revised: XX/XX/24 4

224.2.3 A nutrition facts panel based on actual nutritional analysis of the product (optional);

224.2.4 The appropriate product name and material number listed in the table below for each of the items;

Item Material Number Canned Pink Salmon 110563

Canned Pink Salmon - Kosher 110580

224.2.5 Ingredient declaration (including single ingredient products);

224.2.6 The allergen statement shall be provided in the format which complies with the Food Allergen Labeling and Consumer Protection Act (FALCPA) and the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act which define milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame as well as any food ingredient that contains protein

224.2.7 All shipping containers of kosher pink salmon shall include the registered kosher certification symbol of the certification agent; and

224.2.8 USDA Shield (at least 2 inches high and appearing on the top of the container or on the principal display panel).

230 Delivered Product

231 Delivery Unit - Each delivery unit shall consist of 1,520 cases with a net weight of 33,630 pounds.

232 Sealing – All products shall be delivered to AMS assigned destinations, including multi-stop deliveries, under seal(s) with tamper proof, tamper resistant, serially numbered seals as required under the current AMS

MSCP-D.

300 Acceptance and Certification

310 USDC, Seafood Inspection Program shall certify acceptable product and set forth on a Certificate of Inspection or Lot Inspection Certificate.

Date Issued: 05/01/08 Date Revised: XX/XX/24 5

320 Contractor Checkloading

321 Contractor shall perform checkloading examinations at the time of shipment and issue a contractor’s certificate to accompany each shipment that includes all of the following information:

322 Purchase Order Number/Purchase Order Line Item Number;

323 Sales Order Number/Sales Order Number Line Item Number;

324 Destination of shipment;

325 Shipping date;

326 Name of Product and applicable Material Number;

327 Can (traceability) code(s) and the month and year of production;

328 Count of shipping containers and total projected net weight of product in each production lot and delivery unit;

329 Identity of car or transportation trailer numbers, letters, license, etc., including all serially numbered door seal(s), as applicable;

330 Contractor certification statement that “Product conforms with the applicable specification (FPPS-CPS-2024)”;

331 Count and projected net weight verified; and

332 Signature of company official responsible for checkloading.

400 Product Assurance

401 All processors and processing facilities used to fulfill USDA contracts shall be a USDC/National Oceanic and Atmospheric Administration (NOAA) Seafood Inspection Program (SIP) Approved Establishment.

410 Warranty and Complaint Resolution

411 Warranty – The contractor shall guarantee that the product complies with all specification requirements, production plan declarations, and provisions set forth in the Master Solicitation and Supplement.

412 Complaint Resolution – Customer complaint resolution procedures shall be developed by the contractor. These procedures shall include: a point of contact, investigation steps, intent to cooperate with AMS, and product replacement or monetary compensation. The procedures shall be used to resolve product complaints from recipient agencies or AMS.

Date Issued: 05/01/08 Date Revised: XX/XX/24 6

420 Non-Conforming Product

421 The contractor shall have documented procedures that assure non-conforming product identification, segregation, and disposition in order to prevent misuse and that nonconforming product is not delivered to USDA.

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

2) removal of any USDA markings, and 3) disposition of non-conforming product, including vendor documentation of final disposition (e.g., diverted to commercial production, cooked or destroyed).

Specification (FPPS) for Canned Red Salmon

Agricultural Marketing Service (AMS) Livestock and Poultry (LP) Program

Standards and Specifications Division (SSD)

Supersedes: FPPS for Canned Red Salmon June 2021 – changes from previous requirements in blue

Effective: XXXXXXXX

Date Issued: 06/23/15 Date Revised: XX/XX/24 1

100 Item Description

110 Canned Red Salmon (CRS) – Twenty-four (24) 7-½ ounce cans (immediate container) per shipping container or twenty-four (24) 14-¾ ounce cans (immediate container) per shipping container. 1/

200 Checklist of Requirements

201 All processing facilities used in fulfilling USDA contracts shall be a United

States Department of Commerce (USDC) NOAA Seafood Inspection Approved Establishment. For information regarding Seafood Inspection, see the following web site address:

202 Product shall be produced under the FDA regulations and all applicable

210 Fish Flesh / Product Characteristics

211 Domestic Origin of Fish Flesh - Only red salmon produced in the United

States shall be used. United States produced red salmon shall be manufactured from red salmon landed by American flagged vessels, and be completely processed in the United States, its territories, possessions, Puerto Rico, or the Trust Territories of the Pacific Islands and shall be of the following specie and style:

211.1 Specie - Oncorhynchus nerka (sockeye);

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

Date Issued: 06/23/15 Date Revised: XX/XX/24 2

211.2 Style – Regular (skin and bones included);

212 Product Characteristics;

212.1 Color shall be deep red to orange red;

212.2 Texture shall be moderately firm to slightly soft;

212.3 Color of oil shall be deep red to deep orange;

213 Sodium content shall not exceed 233 mg / 63 g basis; and

214 Objectionable Materials – In accordance with 21 CFR 161.170(a)(3), the contractor shall assure that the salmon product is processed from fish prepared by removing the head, gills, and tail, and the viscera, blood, fins, and damaged or discolored flesh to the greatest extent practicable in accordance with good manufacturing practice. Product accept/reject criteria shall be in accordance with 50 CFR 260.61.

221 Cans and Cases - Individual cans of salmon shall have a net weight of 7-½ ounces or 14-¾ ounces. Twenty-four (24) cans shall be unitized to a net weight of 11-¼ pounds or 22-⅛ pounds.

222 All cans shall be unitized into cases by packing into new fiberboard shipping containers, placing on fiberboard trays with plastic shrink wrap or plastic shrink wrap only. Only one size and style of unitized cases may be offered in an individual delivery unit.

223 All product shall be stacked on new or well-maintained pallets and palletized with shrink wrap plastic, unless otherwise specified in the invitation. Pallet loads shall be stacked in a manner that minimizes the overhang of the shipping containers over the edges of the pallets and exposes each shipping container’s principal display panel to facilitate certification examinations.

224 Labeling – Both immediate and shipping containers shall be labeled to include all information required by USDC regulations and the following AMS requirements:

224.1 Cans – All cans shall bear a code that is traceable to production establishment, production lot and date and back to the source of the harvested salmon to ensure compliance with domestic origin requirements;

Date Issued: 06/23/15 Date Revised: XX/XX/24 3

224.1.1 All cans of kosher red salmon shall be produced and packed in a kosher certified facility and must carry one of the following kosher symbols:

224.1.1.1 http://oukosher.org/ http://www.star-k.org/ http://www.ok.org/ http://www.kof-k.org/ http://www.crckosher.org/ https://trianglek.org/

224.1.2 Product name;

224.1.3 Manufacturer name and address;

224.1.4 Ingredient declaration (including single ingredient products);

224.1.5 The allergen statement shall be provided in the format which complies with the Food Allergen Labeling and Consumer Protection Act (FALCPA) and the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act which define milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame as well as any food ingredient that contains protein

224.1.6 A nutrition facts panel based on actual nutritional analysis of the product; and

224.1.7 Labels must be contractor’s own retail (i.e. commercially available, off-the-shelf) label. Products offered in consumer and individual serving sizes shall

224.2 Shipping Containers ²/ – Commercially marked shipping containers shall include the following information:

224.2.1 Purchase order number;

224.2.2 A traceability code that identifies the processing establishment, production date and production lot;

²/The information in Section 224.2 may be printed directly on the shipping container or printed on labels applied to the shipping container.

Date Issued: 06/23/15 Date Revised: XX/XX/24 4

224.2.3 A nutrition facts panel based on actual nutritional analysis of the product (optional);

224.2.4 The appropriate product name and material number listed below for each of the items;

224.2.4.1 Canned Red Salmon 7.5-ounce cans Material Number 110652

224.2.4.2 Canned Red Salmon 7.5-ounce cans – Kosher Material Number 110650

224.2.4.3 Canned Red Salmon 14.75-ounce cans Material Number 111440

224.2.5 Ingredient declaration (including single ingredient products);

224.2.6 The allergen statement shall be provided in the format which complies with the Food Allergen Labeling and Consumer Protection Act (FALCPA) and the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act which define milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame as well as any food ingredient that contains protein

224.2.7 All shipping containers of kosher red salmon shall include the registered kosher certification symbol of the certification agent; and

224.2.8 USDA Shield (at least 2 inches high and appearing on the top of the container or on the principal display panel).

230 Delivered Product

231 Delivery Unit - Each delivery unit shall consist of 2,800 cases with a net weight of 31,500 pounds for the 7-½ ounce cans or 1,520 cases with a net weight of 33,630 pounds for the 14-¾ ounce cans.

232 Sealing – All products shall be delivered to AMS assigned destinations, including multi-stop deliveries, under seal(s) with tamper proof, tamper

300 Acceptance and Certification

310 USDC, Seafood Inspector Program shall certify acceptable product and set forth on a Certificate of Inspection or Lot Inspection Certificate.

Date Issued: 06/23/15 Date Revised: XX/XX/24 5

320 Contractor Checkloading

321 Contractor shall perform checkloading examinations at the time of shipment all of the following information:

322 Purchase Order Number/Purchase Order Line Item Number;

323 Sales Order Number/Sales Order Number Line Item Number;

324 Destination of shipment;

325 Shipping date;

326 Name of Product and applicable Material Number;

327 Can (traceability) code(s) and the month and year of production;

328 Count of shipping containers and total projected net weight of product in each production lot and delivery unit;

329 Identity of car or transportation trailer numbers, letters, license, etc., including all serially numbered door seal(s), as applicable;

330 Contractor certification statement that “Product conforms with the applicable specification (FPPS-CRS-2024)”;

331 Count and projected net weight verified; and

332 Signature of company official responsible for checkloading.

400 Product Assurance

401 All processors and processing facilities used to fulfill USDA contracts shall be a USDC/National Oceanic and Atmospheric Administration (NOAA) Seafood Inspection Program (SIP) Approved Establishment.

410 Warranty and Complaint Resolution

411 Warranty – The contractor shall guarantee that the product complies with all specification requirements, production plan declarations, and provisions set forth in the Master Solicitation and Supplement.

412 Complaint Resolution – Customer complaint resolution procedures shall be developed by the contractor. These procedures shall include: a point of contact, investigation steps, intent to cooperate with AMS, and product replacement or monetary compensation. The procedures shall be used to resolve product complaints from recipient agencies or AMS.

Date Issued: 06/23/15 Date Revised: XX/XX/24 6

420 Non-Conforming Product

421 The contractor shall have documented procedures that assure nonconforming product identification, segregation, and disposition in order to prevent misuse and that nonconforming product is not delivered to USDA. The plan shall address 1) control and segregation of non-conforming product, 2) removal of any USDA markings, and 3) disposition of non-conforming product, including vendor documentation of final disposition (e.g., diverted to commercial production, cooked or destroyed).

Specification (FPPS) for Salmon Fillet Portions, Frozen

Agricultural Marketing Service (AMS) Livestock and Poultry (LP) Program

Standards and Specifications Division (SSD)

Supersedes: FPPS SF dated June 2021 – changes from previous requirements in blue

Effective: XXXXXXXXX

Date Issued: 04/28/16 Date Revised: XX/XX/XX 1

100 Item Description

110 Salmon Fillet Portions, Skin-On, Practically Boneless, Frozen

110.1 U.S. Grade A

110.1.1 The Frozen Salmon Fillet Portions shall meet the requirements of U.S. Grade

A as defined in the U.S. Standard for Grades of Fish Fillets.

110.2 Salmon fillet portions shall be derived from wild caught Coho salmon

(Oncorhynchus kisutch) or Sockeye salmon (Oncorhynchus nerka). The contracting officer will designate the species within each purchase solicitation.

120 Portion Weight – The weight for salmon fillet portions shall be 4.0 ounces.

130 Packing – Four individually vacuum packaged fillet portions shall be packed in a 1-pound primary package. Forty 1-pound primary packages shall be packed in a 40-pound (net weight) shipping container.

140 Delivery Unit – Each delivery unit shall consist of 900 shipping containers with a net weight of 36,000 pounds.

200 Checklist of Requirements

201 All processing facilities used in fulfilling USDA contracts shall be a United

States Department of Commerce (USDC) NOAA Seafood Inspection Approved Establishment. For information regarding Seafood Inspection, see the following web site address:

Date Issued: 04/28/16 Date Revised: XX/XX/XX 2

202 Product shall be produced under the FDA regulations and all applicable

210 Materials

210.1 Contractors’ technical proposal shall describe in detail the necessary processing steps, and may be supported with digital images, to comply with the requirements below.

211 Fish Flesh

211.1 Domestic Origin of Fish Flesh - Only wild caught Coho salmon

(Oncorhynchus kisutch) or Sockeye salmon (Oncorhynchus nerka) produced in the United States (U.S.) shall be used. U.S. produced salmon shall be wild caught fish harvested in U.S. waters on U.S. flagged fishing vessels and processed on U.S. flagged processing vessels or in processing facilities based in the U.S. or U.S. Territories.

211.2 Raw Material - Practically boneless salmon fillet portions shall be processed from either fresh salmon fillets; fresh headed and gutted salmon; individually quick frozen (IQF) practically boneless salmon fillets; previously frozen bone-in salmon fillets or previously frozen headed and gutted salmon.

211.2.1 The practically boneless salmon fillet portions shall be optionally glazed, individually vacuum packed, and stored in commercial freezer at 0°F or below. Portions processed from frozen salmon fillets shall remain frozen, then individually vacuum packed.

211.3 Previously Frozen Raw Materials - The frozen raw material used to process practically boneless salmon portions shall have been stored at temperatures of 0°F or below for no more than 12 months.

211.4 U.S. Grade A – Practically boneless fillets shall be graded in accordance with

National Oceanic and Atmospheric Administration (NOAA) Seafood Inspection Manual, Part 5, Chapter 1, U.S Grade Standard for Fish Fillets.

211.5 Objectionable Materials – The contractor shall identify and develop a strategy and have a written quality plan that shall meet the requirements of the U.S.

Standard for Grades of Fish Fillets and the USDA Federal Purchase Program Specification.

211.6 Added Ingredients - Salmon injected with added ingredients is prohibited.

211.7 Tails - The tail end fillet portions shall not exceed 15% of the total fillet portions in the lot. Compliance will be determined by the contractor. The contractors’ technical proposal shall describe the quality assurance steps taken to ensure this requirement is met.

212 Finished Product Requirements

212.1 Portion Weight – During production, target portion weight for salmon fillets shall be 4.0 ounces. Quality assurance plans shall apply upper and lower specification limits of 4.5 and 3.5 ounces, respectively.

212.1.1 Verification for weights will be determined by the contractor; and the technical proposal will describe the quality assurance steps taken to ensure compliance.

212.2 Vacuum Packaging - Individual fillet portions shall be vacuum packaged.

213 Preparation/Cooking Methods

213.1 Cooking Instructions - Handling, preparation and cooking instructions for the end user shall be declared and appear on the individual bags (primary packages).

214 Metal Detection

214.1 Metal Detection - All product shall be free of metal contaminants. Detection of stainless steel, ferrous, and non-ferrous (e.g., lead, copper, and aluminum) metals is required. The contractor's technical proposal shall identify and describe the equipment, location, detection procedure, sensitivity levels, frequency of equipment validation, and corrective action procedures.

215 State of Refrigeration

215.1 Salmon fillet portions processed from chilled (not previously frozen) salmon fillets or chilled headed and gutted fish shall be subjected to a freezing process and then stored at 0⁰F or below immediately after processing.

Salmon fillet portions processed from individually quick frozen (IQF) practically boneless salmon fillets shall remain frozen during processing and then stored at 0⁰F or below immediately after processing.

Salmon fillet portions processed from previously frozen bone-in fillets or previously frozen head and gutted salmon shall be subjected to a re-freezing process and then stored at 0⁰F or below immediately after processing.

215.2 Salmon fillet portions shall be stored, shipped, and delivered at temperatures that do not exceed 0oF.

221 Packaging and Packing

221.1 Packaging – The 1-pound primary packages shall be closed by heat seal, may be commercially marked and may be re-sealable. All primary packages shall function as a tamper evidence indicator to provide added assurance of product integrity through the method of sealing or closure.

221.2 Packing –Forty 1-pound primary packages shall be packed in a 40-pound (net weight) shipping container.

221.3 Shipping Container - The shipping containers (cases) shall be in compliance with the National Motor Freight Classification or Uniform Freight Classification.

221.4 Style and Size of Container – Only one size and style of primary package and shipping container may be offered in an individual shipping unit.

222 Labeling

222.1 Food entering into commerce must meet all applicable labeling laws and regulations required by FDA and USDC. To meet the requirements of this USDA AMS Federal Purchase Program Specification, primary and shipping container labels shall be illustrated in the contractor’s technical proposal and contain the following information:

222.2 Primary package – The following information shall be on each bag:

222.2.1 Product name;

222.2.2 Manufacturer name and address;

222.2.3 Ingredient declaration;

222.2.4 The allergen statement shall be provided in the format which complies with the Food Allergen Labeling and Consumer Protection Act (FALCPA) and the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act which define milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame as well as any food ingredient that contains protein

222.2.5 A traceability code that includes information regarding production establishment, production date(s), production code(s) and production lot;

222.2.6 A nutrition facts panel based on actual nutritional analysis of the product;

222.2.7 Cooking Instructions;

Date Issued: 04/28/16 Date Revised: XX/XX/XX 5

222.2.8 Safe handling instructions; and

222.2.9 Labels must be contractor’s own retail (i.e. commercially available, off-the-shelf) label. Products offered in consumer and individual serving sizes shall

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

222.3.1 USDA Shield – The Shield shall be at least 2 inches high and shall appear on top or on the principal display panel of each shipping container or on a label affixed to the shipping container;

222.3.2 The applicable purchase order number;

222.3.3 A traceability code that includes information regarding production establishment, production date(s), production code(s) and production lot;

222.3.4 A nutrition facts panel based on actual nutritional analysis of the product.

(optional);

222.3.5 Handling, preparation and cooking instructions (optional);

222.3.6 Material Number – 110750;

222.3.7 Product name – Salmon Fillet Portions, Frozen;

222.3.8 NOAA SIP Official Insignia - Finished products must meet eligibility requirements for use of the Grade A Shield. Finished shipping container labels must bear the Grade A Shield. For information regarding examples of USDC Inspection and Grade marks, see the following web site address:

http://www.fisheries.noaa.gov/policy-advertising-services-and-use-marks-us-department-commerce; and

222.3.9 The allergen statement shall be provided in the format which complies with the Food Allergen Labeling and Consumer Protection Act (FALCPA) and the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act which define milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, soybeans, and sesame as well as any food ingredient that contains protein

“major food allergens”; e.g. Contains: _________.

http://www.fisheries.noaa.gov/policy-advertising-services-and-use-marks-us-department-commerce http://www.fisheries.noaa.gov/policy-advertising-services-and-use-marks-us-department-commerce

Date Issued: 04/28/16 Date Revised: XX/XX/XX 6

223 Palletized Unit Loads

223.1 Pallets and Shrink Wrap - All product shall be stacked on new or well-maintained pallets and palletized with shrink wrap plastic, unless otherwise specified in the invitation. Pallet loads shall be stacked in a manner that minimizes the overhang of the shipping containers over the edges of the pallets and exposes each shipping container’s principal display panel to facilitate certification examinations.

230 Product Assurance

231 Quality Assurance

231.1 USDC Seafood Inspection Program - All processors and processing facilities used to fulfill USDA contracts shall be a USDC/National Oceanic and Atmospheric Administration (NOAA) Seafood Inspection Program (SIP) Approved Establishment.

232 Delivered Product

232.1 Delivery Unit - Each delivery unit shall consist of 900 shipping containers with a net weight of 36,000 pounds.

232.2 Sealing – All products shall be delivered to AMS assigned destinations, including multi-stop deliveries, under seal(s) with tamper proof, tamper

233 Warranty and Complaint Resolution

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

233.2 Complaint Resolution – Customer complaint resolution procedures shall be developed by the contractor. The contractor’s technical proposal shall provide the steps taken to resolve complaints received on the product, i.e., point of contact, cause and effect analysis, product replacement, monetary compensation and corrective and preventative actions taken.

240 Non-Conforming Product

240.1 The contractor shall include a plan and supporting documentation to assure that non-conforming product is not delivered under USDA contracts. The plan shall address 1) control and segregation of non-conforming product, 2) removal of any USDA markings, and 3) disposition of non-conforming product, including vendor documentation of final disposition (e.g., diverted to commercial production, cooked or destroyed).

Date Issued: 04/28/16 Date Revised: XX/XX/XX 7

250 Contractor Checkloading

251 Contractor shall perform checkloading examinations at the time of shipment all the following information:

251.1 Purchase Order Number/Purchase Order Line Item Number;

251.2 Sales Order Number/Sales Order Line Item Number;

251.3 Destination of shipment;

251.4 Name of Product and applicable Material Number;

251.5 Shipping Date;

251.6 The information required for traceability includes the production lot number(s) and the corresponding production date for each lot. Additionally, the shipping container and immediate container code(s) must be provided, along with the code that facilitates traceability back to the establishment number, production lot, and date;

251.7 Count of shipping containers and total projected net weight in each production lot and delivery unit;

251.8 Identity of car or transportation trailer numbers, letters, license, etc., including all serially numbered door seal(s), as applicable;

251.9 Count and projected net weight verified;

251.10 Contractor certification that product conforms with the applicable specification

(FPPS-SF-2024); and

251.11 Signature of company official responsible for checkloading.

Date Revised: XX/XX/XX 1

Supplement 507 to AMS Master Solicitation Exhibit B

Cover Page:

Company Name Company Address Contact Person, including title, phone number, including emergency contact information, e-mail address (shall be authorized to represent the company).

Technical Proposal for: Supplement 507 and FPPS Salmon Fillet Portions

Table of Contents (all pages and attachments shall be numbered and identified – all attachments shall be identified and referenced in the Technical Proposal).

The technical proposal should document a quality control program that includes procedures, records, forms, pictures, etc., which demonstrates conformance with the following checklist of requirements:

100 Item Description

200 Checklist of Requirements

210 Materials

211 Fish Flesh

211.1 Domestic Origin of Fish Flesh

211.2 Raw Materials

211.3 Previously Frozen Raw Materials

211.4 U.S. Grade A

211.5 Objectionable Materials

211.6 Added Ingredients

211.7 Tails

Date Revised: XX/XX/XX 2

212 Finished Product Requirements

212.1 Portion Weight

212.2 Vacuum Packaging

213 Preparation/Cooking Methods

213.1 Cooking Instructions

214 Metal Detection

214.1 Metal Detection Description

215 State of Refrigeration

220 Preparation for Delivery

221 Packaging and Packing

221.1 Packaging

221.2 Packing

221.3 Shipping Container

221.4 Style and Size of Container

222 Labeling

223 Palletized Unit Loads

223.1 Pallets and Shrink Wrap

230 Product Assurance

231 Quality Assurance

231.1 USDC Seafood Inspection Program

232 Delivered Product

232.1 Delivery Unit

232.2 Sealing

233 Warranty and Complaint Resolution

233.1 Warranty

233.2 Complaint Resolution

240 Non-Conforming Product

250 Contractor Checkloading

Attachments or Appendixes - Please attach all referenced documents with the applicable document name and reference number.

Supplement 507 to AMS Master Solicitation…