TDS 1-3 ATTACHMENT E.doc

DOC document 148 KB Posted Nov 24, 2009

Attached to: 89 Subsistence Federal contract opportunity
Solicitation number: HDEC02-08-R-0001
Issued by: Defense Commissary Agency

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Attachment E - TDS 1-3

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File	Type	Posted
Copy of Amendment 0009 Schedule of Supplies ATTACHMENT G	—	Jul 20, 2010
HDEC0208R0001_0009.doc	DOC document	Jul 20, 2010
Amendment 0007 HDEC02-08-R-0001.doc	DOC document	May 27, 2010
Amendment 0005 Schedule of Supplies ATTACHMENT G.xls	XLS spreadsheet	May 21, 2010
Amendment 0005 HDEC02-08-R-0001.doc	DOC document	May 21, 2010
Amendment 0006 HDEC02-08-R-0001.doc	DOC document	May 21, 2010
Attachment H Promotional Calendar 2010.xls	XLS spreadsheet	May 21, 2010
HDEC02-08-R-0001 Amendment 0004.doc	DOC document	Mar 23, 2010
Amendment 0003 Hdeco2-08-R-0001.doc	DOC document	Nov 24, 2009
Amendment 0003(3) ATTACHMENT G(1).xls	XLS spreadsheet	Nov 24, 2009
Shelf Life ATTACHMENT D.doc	DOC document	Nov 24, 2009
SF 30 AMENDMENT 2 TO HDEC02-08-R-0001.doc	DOC document	Nov 4, 2009
HDEC02-08-R-0001 AMENDMENT 2.doc	DOC document	Nov 3, 2009
Revised Copy of Attachment G - Amendment 0002(2)(1).xls	XLS spreadsheet	Nov 3, 2009
Amendment 0001 - HDEC02-08-R-0001.doc	DOC document	Jun 24, 2009
HDEC02-08-R-0001 Notice to Suppliers.doc	DOC document	May 13, 2009
HDEC02-08-R-0001.doc	DOC document	May 13, 2009
HDEC02-08-R-0001 Attachment G - Pricing Spreadsheet.xls	XLS spreadsheet	May 13, 2009

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ATTACHMENT E

DeCA Technical Data Sheet

For Beef Products

September 2009

GENERAL PRODUCT REQUIREMENTS

A. Fresh beef products will conform to the requirements of the National Association of Meat Purveyors, Meat Buyers Guide, listed next to the nomenclature, unless otherwise specified in the contract item description, or this Technical Data Sheet.

B. Unless otherwise specified in the contract item description, surface, pelvic, kidney and lumbar fat shall not exceed a ¼ inch average with not more than a ½ inch at any one point. Three cuts approximately 2 to 3 inches apart, shall be made over the major muscle and averaged to determine compliance.

C. All products, unless otherwise specified, will be USDA Choice or higher. Angus Beef shall be derived from one of the GLA schedules, http://www.ams.usda.gov/AMSv1.0/ams.search.do?q=angus+beef+program&x=17&y=10 or an equal program. At a minimum, Angus Beef must be 51% black and of "A" maturity. Natural and Organic beef items will be as specified by the USDA Marketing Service.

D. No dairy type cattle are acceptable for this program, except for ground beef.

E. All products, unless otherwise specified, will be chilled, vacuumed pack and single package form. Product temperature must be between 28 degrees F. (-2 degrees C.) to 35 degrees F. (4 degrees C.) at all times.

F. Age of product at delivery: Vacuum packaged primals and sub-primals shall be delivered within 10 days from date of pack for CONUS locations. Ground beef, coarse & fine, must be delivered within 9 days from date of pack for CONUS locations. All products destined for Alaska and Hawaii are preferred to be delivered within 10 days. However, the maximum time allowed for all products destined for Alaska and Hawaii is within 14 days from date of pack.

G. Beef items destined for OCONUS Commissaries must be at the point of embarkation between 3-5 days before scheduled sailing. Primals and subprimals must be not more than 5 days old from Date of Pack at the time they arrive at the POE.

H. Consumer Ready Product, such as fresh ground beef patties or pre-cut packaged items must have a minimum of 7 days or 50% of their required shelf life remaining at the time of delivery. All tray ready items will have soaker-pads properly added to eliminate normal purge.

I. No Routine Lab Testing will be allowed unless product has been identified as a possible source of a food borne illness investigation or as approved by the DeCA Contracting Officer.

PACKAGING, PACKING, LABELING, AND MARKING

A. Packaging shall be in accordance with commercial practices, unless otherwise specified in the individual item description. Each item will be individual vacuum packaged unless otherwise approved by the Contracting Officer.

B. Packing shall be in accordance with acceptable commercial practice. Shipping containers and closure of shipping containers shall be in accordance with either the Uniform Freight Classification or the National Motor Freight Classification, as applicable. Unless otherwise specified in the individual item description, the net weight of individual shipping containers shall not exceed 90 pounds.

C. Labeling shall be in accordance with commercial labeling and shall comply with the Federal Food, Drug and Cosmetic Act and associated regulations.

D. Marking shall be in accordance with commercial practices, provided the following data are included:

Contractor Name

Item Nomenclature

Quantity, Size, Unit or Net Weight (when applicable)

Date Packed (e.g. day/month//year or Julian date)

Lean and Fat Percentage (when applicable)

CORE BOXED BEEF ITEMS

IMPS 116A; Beef Chuck, Chuck-roll; PSO 4; 15-23 lbs

IMPS 114A; Beef Chuck, Shoulder Clod; 1 piece; 10-16 lbs

IMPS 114C; Beef Chuck, Shoulder Clod; 2 piece (Blade & Arm); Item will be split length wise into arm and blade portion 10-16 lbs

IMPS 114D Beef Chuck Shoulder Clod Top Blade Roast; Infraspinatus Muscle only; 4-8 lbs

IMPS 114E; Beef Chuck Shoulder Clod Arm Roast; trimmed

IMPS 116B; Beef Chuck, Chuck Tender; 2-4 lbs

IMPS 120; Beef Brisket, Deckle-off, Boneless; 6-14 lbs

IMPS 120A; Beef Brisket, Flat Cut, Boneless; 5-9 lbs

IMPS 109E; PSO 3, Beef Rib, Rib-eye roll, Lip-on, Bone-in; 12-19 lbs

IMPS 112A; Beef Rib, Rib-eye roll, Lip-on, Boneless, 12-18 lbs

IMPS 112; Beef Rib, Rib-eye roll, Lip-off, Boneless, 8-10 lbs

IMPS 121D; Beef Plate, Inside Skirt, Transversus Abdominous, skinned; 3-5 lbs

IMPS 121E; Beef Plate, Outside Skirt, Diaphragm, skinned; 3-5 lbs

IMPS 123A; Beef Short Plate, Short Ribs, Trimmed; 3-5 lbs

IMPS 124; Beef Ribs, Back Ribs; 3-5 lbs

IMPS 157; Beef Hindshank;

IMPS 134; Beef Bones;

IMPS 161B; Beef Round, Heel and Shank Off, Without Knuckle, Boneless; 34-50 lbs

IMPS 167A; Beef Round, Knuckle, Peeled; 8-12 lbs

IMPS 169; Beef Round, Top Inside; 15-23 lbs

IMPS 169; Beef Round, Top Inside, Denuded; 15-20 lbs

IMPS 171B; Beef Round, Outside Round; 10-16 lbs

IMPS 171C; Beef Round, Eye of Round; 3-7 lbs

IMPS 174; PSO 2; Beef Loin, Short Loin, Short-cut; 15-23 lbs

IMPS 180; PSO 2; Beef Loin, Strip Loin, Short-cut, Boneless; 8-12 lbs

IMPS 184; Beef Loin, Top Sirloin Butt, Boneless, 13-18 lbs

IMPS 184E; Beef Loin, Top Sirloin Butt, Center-cut, 2 piece Boneless; 7-11 lbs

IMPS 185A; Beef Loin, Bottom Sirloin Butt Flap, Boneless; 1-3 lbs

IMPS 185B; Beef Loin, Bottom Sirloin Butt Ball Tip, Boneless; 2-4 lbs

IMPS 185D; Beef Loin, Bottom Sirloin Butt Tri-Tip, Boneless, Defatted; 2-4 lbs

IMPS 189A; Beef Loin, Tenderloin, Full Side Muscle On, Defatted; 5lbs & under

IMPS 191A; Beef Loin, Tenderloin Butt, Defatted; 5 lbs & under

IMPS 193; Beef Flank, Flank Steak; 1-3 lbs

Beef, Specialty Items: See contract item descriptions for requirements.

IMPS 115; Beef Chuck, Square-cut, Boneless, No Roll: Item is to be used for grinding only

IMPS 159; Beef Round, Primal, Boneless, No Roll: Item is to used for grinding only

IMPS 135A; Beef for Stewing, 10lb bags

IMPS 139; Beef, Trimmings, Boneless; 50% Lean

IMPS 139; Beef, Trimmings, Boneless; 90% Lean

IMPS 136: Beef, Coarse Ground, 10 lb chubs; 73%, 81%, 85%, 93%, 96% Lean

IMPS 136: Beef, Coarse Ground blend, 10 lb chubs; 73%, 81%, 85%, 93%, 96% Lean

IMPS 136: Beef, Fine Grind chubs; one, three & five lb units; Ground Beef, Chuck, Round & Sirloin

IMPS 136: Ground Beef Patties Bulk, fresh or frozen; Requirements as stated in the contract

SPECIAL INSTRUCTIONS FOR COARSE GROUND BEEF

MATERIAL - Must be manufactured of muscle meat and its associated fat and meet requirements of IMPS Item No. 136. Coarse ground and/or chopped beef portions may be prepared from graded or ungraded beef carcasses and/or beef trimmings. Product produced from the Advanced Meat Recovery Systems (AMRS) "Wizard trim" will not be used for coarse ground unless special care has been taken to remove the following material:

a. Dark discolored and bloody neck meat, bone, cartilage, spinal cord, back strap and heavy connective tissue.

b. All large lymph nodes (prescapular, popliteal, and prefemoral) and any exposed lymph glands.

Product shall be practically free of bruises, blood clots and bone dust. Meat from head, tongue, heart, esophagus or "straight" (added fat) is not acceptable.

Not more than 50% of material can be previously frozen. Previously frozen material will not be held in the chilled state more than 72 hours prior to grinding. Fresh trimmings must be ground and packaged not more than 48 hours from initial fabrication. At no time will material product exceed 40 degrees F. during holding and processing.

PROCESSING - Product will not be ground more than once through a plate having holes not smaller than 3/4 inch nor larger than 1 inch. Chilled coarse ground product must have a guaranteed shelf life of 18 days or more and delivered within 9 days from date of pack. Frozen coarse ground beef tubes must have a guaranteed shelf life of 6 months or more.

ACCEPTANCE CRITERIA FOR FAT EXAMINATION

FOR BONELESS BEEF FOR GRINDING, CUBING, STEW AND KABOBS

All boneless beef items and coarse ground beef intended for use, as finished product shall not exceed maximum allowable fat percentages. A tolerance of 2 percent plus or minus the fat content is allowed. Fine Grind product is allowed in lieu of coarse ground when approved by the Contracting Officer

Coarse Ground:

a. Beef, Coarse Ground *97, 96, 93, 85, 81, 73 Percent Lean

b. Beef, Ground Blend *97, 96, 93, 85, 81, 73 Percent Lean

* The 2% tolerance does not apply to the 97 percent ground beef products. It must test at 97 percent or better.

Beef for Cube Steak, Stew Meat and Kabobs:

a. Beef, Trimmings, Boneless 50 Percent Lean

b. Beef, Trimmings Special, Boneless 90 Percent Lean

c. Beef, Cap and Wedge Meat, peeled/denuded

d. Beef, Pectoral Meat, peeled/denuded

e. Beef, Stew Meat, 10 lbs bags

The above may be produced from product less than USDA Choice Grade.

CONDITION

All products procured under this TDS must be in excellent condition. Product that is in excellent condition must be as follows:

Meat in excellent condition has a degree of freshness exhibited by meat maintained at an optimum temperature of 28 degrees F. (-2 degrees C.) to 35 degrees F. (4 degrees C.). Product shall show no evidence of freezing or mishandling. The cut surfaces and naturally exposed lean shall show no more than slight darkening or discoloration due to dehydration and/or aging. No odors foreign to fresh beef shall be present and the surface should not exhibit slime, stickiness or tackiness. Changes in color and odors characteristically associated with vacuum packaged meat in excellent condition shall be acceptable if product blooms and odors dissipate when exposed to the normal atmosphere. The final determination of excellent condition shall be based on all product characteristics.

QUALITY STANDARDS

Fat Limitations – Shall be in accordance with IMPS 100 series for fresh Beef products and Quality Assurance Provisions. The method that shall be applied for trimming all DeCA products is * Purchaser Specified Option (FLO) 3, 1/4" average with not more than 1/2” maximum at any point. Measurements should be done over the major muscle. Defect number 140 will be used.

* NAMP Meat Buyers Guide, Weekly USDA National Carlot Report Fat Limitation 2

Cuts should be visually examined for compliance with surface fat and contract requirements. If visual examination indicates that the product is in compliance with DeCA requirements, no further action is required. If visual examination indicates a possible violation exists, a full inspection will be performed.

Item Identification – All products shall be monitored for proper identity in accordance with the IMPS 100 Series for Fresh Beef Products. No defect number.

Weight Ranges – All products shall be monitored for designated weight ranges in accordance with the applicable contract. No defect number.

Special Waivers for Beef Items

a. 120A – Beef Brisket Flat Cut; slight amount of web muscle, Superficial Pectoral Muscle, may be present on the lateral side.

b. 185D – Beef Loin, Bottom Sirloin Butt Ball Tip, Boneless Defatted, product may have some flake fat not to exceed 1/8 inch in depth.

c. 167A – Beef Round Knuckle Peeled; any lean exposure, on the distal end, will be acceptable providing it covers 50% as required in the item description.

Workmanship – Presence of any of the following non-conformities will constitute a variation from quality. Non-Conformances reports will be reported to DeCA Contracting and the local Region HQ on a DeCA form 10-21.

Beef Item Defect Table and Normal Sample Sizes Table

Unauthorized bone or cartilage measuring 1.0 inch (25 mm) or more in one dimension and 0.2 inch (5 mm) or more in a second dimension.

Unauthorized backstrap measuring 1.0 inch (25 mm) or more in one dimension and 0.5 inch (13 mm) or more in a second dimension.

Evidence of dark cutting or callused beef.

140 Excessive fat on product. More than a ¼ inch average, with not more than ½ inch at any one point over the major muscle.

Presence of score more than 0.5 inch (13 mm) in depth at deepest point and when is multiplied by the length is equal to or greater than 2, and affects the usability of the cut.

All cut separations not forming an approximate right angle with the skin surface (not applicable for cut separations through natural seams). (Applies to Short Loin and Sirloin items only)

The tendinous ends of knuckles and bottom rounds to a point where a cross – sectional cut exposes no less than 75 percent lean tissue.

Prescapular, Popliteal, and Prefemoral and/or any other exposed lymph glands measuring 1.0 inch (25 mm) or more in one dimension and 0.5 (13 mm) or more in a second dimension.

The clod is less than 1.0 inch (25 mm) thick at any point except within ¾ inch (19 mm) of the juncture of the trapezius and latissimus dorsi. (Item No. 114A)

294 Presence of any portion of the spinal cord measuring 0.5 inch

(13 mm) or more in one dimension and 0.2 inch (5 mm) in a second dimension.

Normal Samples Sizes:

Lot Size Sample Size Defects

Ac Re

1-50 3 1 2

51-150 5 2 3

151-500 8 3 4

500 + 13 5 6

ATTACHMENT E

DECA TECHNICAL DATA SHEET

CONUS FRESH CUT, PORK

JUNE 2009

DESCRIPTION:

A. Pork products will be produced using the USDA’s Institutional Meat Purchase Specifications (IMPS) for Pork Items and The North American Meat Processors Association, Meat Buyers Guide.

1. All pork cuts shall originate from barrow and gilt carcasses graded US No. 1 or equivalent. Fresh primal and subprimal cuts shall meet the requirements of IMPS series 400 or the Meat Buyers Guide. Cured, smoked and fully cooked pork items shall meet the requirements of IMPS series 500.

2. Unless otherwise specified, all items will be processed 2 days from harvesting and will be packaged in accordance with the contract requirements. All tray ready items will have soaker-pads properly added to eliminate normal purge. Product must also meet the following requirements:

a. Fresh vacuumed wrapped primals and subprimals must be delivered within 10 days from date of pack for both CONUS , except for Hawaii and Alaska, these location must be delivered within 14 days from date of pack.

b. Case Ready Items must be delivered within 50% of the agreed upon shelf life but not less than 7 days

c. Frozen Pork products must be delivered within 30 days of packaging.

3. All items will be moisture enhanced unless otherwise specified. Moisture enhanced product will be limited to Not More Than 12% solution unless larger amounts of solution are authorized by the Contracting Officer. When requested by the Contracting Officer, samples may be sent to a lab to verify the amount of moisture in a product.

4. Unless otherwise stated, all products delivered under this TDS will have not more than a 1/8 inch fat average over the major muscle. Three measurements must be taken over the major muscle and averaged for verification of fat requirement.

B. PACKAGING, PACKING, LABELING, AND MARKING:

1. Packaging/Packing shall be in accordance with acceptable commercial practice. Shipping containers and closure of shipping containers shall be in accordance with either the Uniform Freight Classification or the National Motor Freight Classification, as applicable. Unless otherwise specified in the individual item description, the net weight of individual shipping containers shall not exceed 90 pounds.

2. Labeling shall be in accordance with commercial labeling and shall comply with the Federal Food, Drug and Cosmetic Act and regulations thereunder.

3. Marking shall be in accordance with commercial practices, provided the following data are included:

Contractor Name, Address, and Zip Code

Item Nomenclature

Quantity, Size, Unit or Net Weight (when applicable)

Date Packed (e.g. day/month/year or Julian date)

Lean and Fat Percentage (when applicable)

4. When the processor/packer is other than the contractor identified on shipping container, the processor/packer shall be included as part of the case markings or identified on accompanying shipment documentation. If all of the above data is not incorporated into the commercial markings, it shall be added by stenciling or labeling on the side of the box without obscuring other required markings.

5. Marking Abbreviations - The following abbreviations are acceptable:

Nomenclature

Abbreviations Bladeless

BLDLS

Boneless

BNLS

Ground

GRND

Roast

RST

Smoked

SMKD

Packaging, Packing, Labeling, and Marking

PPL&M

GENERAL REQUIREMENTS FOR

TEMPERATURE OF CHILLED OR FROZEN MEAT AND MEAT PRODUCTS

C. TEMPERATURE REQUIREMENTS. Temperature of product at time of shipment and delivery shall be as specified herein. Where origin or destination temperature requirements for an item are contained in an individual commodity, specification or schedule the temperature requirements herein shall take precedence.

TABLE I - INTERNAL TEMPERATURE REQUIREMENTS

ORIGIN DESTINATION

MINIMUM MAXIMUM ALLOWED MINIMUM MAXIMUM ALLOWED

Frozen 1/ Frozen 1/

-- 0oF (-18oC) -- 0oF (-18oC)

Chilled 2/ Chilled 2/

28oF (-2oC) 35oF (4oC) 28oF (-2oC) 35oF (4oC)

Hard Chilled 2/ Hard Chilled 2/

26oF (-2oC) 32oF (0oC) 26oF (-2oC) 32oF (0oC)

1/ Product shall not show evidence of thawing.

2/ Product shall not show evidence of freezing.

D. RESPONSIBILITY FOR EXAMINATION AT ORIGIN. The contractor is responsible for examining the product for all characteristics at origin. When the Contractor’s self inspection program becomes unreliable, DeCA’s Contracting Officer may require USDA origin inspection of all products. The supplier will remain on origin inspection until released by the DeCA Contracting Officer.

E. RESPONSIBILITY FOR EXAMINATION. The government (Meat Market Manager or Military Inspector) may perform end item and delivery examination of all products offered to the commissaries at destination.

F. LAB TESTING, Routine laboratory testing will not be performed on any product unless approved by the DeCA Contracting Officer or Contracting Quality Assurance Specialist.

G. SAMPLING PLANS AND ACCEPTANCE CRITERIA FOR EXAMINATION AT DESTINATION.

Sampling for inspection shall be performed in accordance with ANSI/ASQC Z1.4-1993 Classification of defects found during examination shall be in accordance with Table II. The sample unit shall be one (1) piece as applicable. The lot size shall be expressed in pieces, as applicable and the sample for examination shall be the number of sample units indicated by inspection level S-3. Acceptable Quality Levels (AQLs) expressed in terms of defects per hundred units (DHU) shall be 1.5 for Major defects and 15.0 for Minor defects.

1. SAMPLING PROCEDURES

a. Sample units of each primal, subprimal or subcomponent of the market ready cuts will be examined as a separate lot for acceptance inspection. Lot sizes will be determined as the number of each primal, subprimal or subcomponent of the market ready cut received. A sample unit shall be one unit of product (for example, IMPS 411, Pork Loin Bladeless) is considered as one unit. Sample units will be selected from the following Table.

SAMPLING PLAN

Lot Size Sample Size Defects

AC RE

1 - 50 3 1 2

51 - 150 5 2 3

151 - 500 8 3 4

500+ 13 5 6

B. Open package inspection (OPI) may be performed on each sample unit to determine product quality, condition and identity. If weight range determination is required each sample unit will be used for that examination.

Primary Core Items:

FRESH HAM, Skinned, Short Shank, Chilled or Frozen as specified; vacuum packaged; IMPS Item No. 402A; Weight Range 14 to 20 lbs; after removal of skin and fat on the outside, the fat exposed by removal of the skin shall be trimmed not to exceed 1/4 inch in depth at any point which is 1 1/2 inches or more from the skin edge, except at the tail end of pelvic area which shall not exceed 1 inch.

PORK SHOULDER, PICNIC, Chilled or Frozen as specified; IMPS Item No. 405; Weight Range 6 to 9 lbs.; maximum fat thickness, measured at the center of the butt side, shall not exceed 1/4 inch.

PORK SHOULDER, BOSTON BUTT, Bone-in, Chilled or Frozen as specified; IMPS Item No. 406; weight Range 4 to 9 lbs

PORK LOIN, BLADELESS, Chilled or Frozen as specified; IMPS Item No. 411; Weight range 14 to 24 lbs.; Diaphragm and hanging tender removed, spinal cord must be removed; Separation from shoulder by straight cut at the 2nd rib. Rib length 3.9", not to exceed 4.1", measured at the 3rd rib from the sirloin end, straight across from the junction of the rib and vertebra to the sawed edge OR as stated in IMPS description for normal belly/loin separation.

PORK LOIN, Center-Cut, 8 Ribs, Bone-in, Chilled or Frozen as specified; IMPS Item No. 412; Weight Range 8 to 13 lbs.

PORK LOIN, Center-Cut, 8 Ribs, Boneless, Chilled or Frozen as specified; IMPS Item No. 412B; Weight Range 5 to 9 lbs.; Tenderloin, all bone, and cartilage shall be removed

PORK TENDERLOIN, Side Muscle Off, Chilled or Frozen as specified; IMPS Item No. 415; Weight Range 1.25 lbs and down

PORK SPARERIBS, Chilled or Frozen as specified; IMPS Item No. 416; Weight Range 4.5 lbs. and Down, 3 pcs per vac pak

PORK SPARERIBS, Chilled or Frozen as specified; IMPS Item No. 416; Weight Range 4.5 lbs. and Down, 1 pc per vac pak

PORK SPARERIBS, Chilled or Frozen as specified; IMPS Item No. 416; Weight Range 4.5 LBS to 6 LBS, 1 pc per vac pak

PORK SHOULDER HOCKS, Chilled or Frozen as specified; IMPS Item No. 417; Weight Range 3/4 to 1 1/2 lbs.

PIG'S FEET, FRONT, Chilled or Frozen as specified; IMPS Item No. 420; Weight Range 3/4 to 1 1/2 lbs., each foot.

PORK NECK BONES, Chilled or Frozen as specified; IMPS Item No. 421; Weight Range 3/4 to 1 lb.

PORK SPECIALTY ITEMS, Chilled or Frozen as specified; Item will be prepared as required in the contract.

SPOT BUYS. Spot buys are special offers from the contractor. The contracting officer or their representative may waive product requirements. Inspection personnel should check with ordering officer for requirements

ATTACHMENT E

DECA TECHNICAL DATA SHEET

OCONUS FRESH CUT, PORK

JUNE 2009

DESCRIPTION:

A. Pork products will be produced using the USDA’s Institutional Meat Purchase Specifications (IMPS) for Pork Items and The North American Meat Processors Association, Meat Buyers Guide.

d. Fresh vacuumed packed primals and subprimals must be delivered within 10 days from date of pack to the point of embarkation. Product must be sourced loaded and staged at the Port of Embarkation within 3 days prior to the scheduled sail date. Temperature monitoring devices must be placed inside the containers to help record proper temperatures during transport.

e. Frozen Pork products must be delivered within 30 days of packaging.