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List of 8905 - Meat, Poultry, and Fish Standards
226 standards
FED-STD-369 – Sanitation Standards for Fish Plants (No S/S Document)
PPP-P-620 – POULTRY, CHILLED AND FROZEN, READY TO COOK (EVISCERATED), PACKAGING AND PACKING OF
PP-P-002177 – Pork Sausage Links in Brine, Thermostabilized, Tray Pack
PP-F-002154 – Frankfurters in Brine, Thermostabilized, Tray Pack
PP-B-002129 – CANADIAN BACON WITH BRINE, THERMOSTABILIZED, TRAY PACK (S/S BY MIL-B-44232)
PP-S-002128 – SHRIMP NEWBURG, THERMOSTABILIZED, TRAY PACK (NO S/S DOCUMENT)
PP-S-2128 – SHRIMP NEWBURG THERMOSTABILIZED , TRAY PACK
PP-H-002127 – Ham Slices, Thermostabilized, Tray Pack
PP-B-2120 – GROUND BEEF PRODUCTS, FROZEN (NO S/S DOCUMENT)
PP-F-2080 – FISH STICKS AND PORTIONS, FROZEN, RAW, BREADED
PP-S-2069 – Shrimp, Frozen, Raw, Breaded
PP-C-002045 – CHICKEN, FROZEN, COOKED, BONELESS, DICED OR CHUNKED (NO S/S DOCUMENT)
PP-B-2016 – BACON, SLICED, PRECOOKED (NO S/S DOCUMENT)
PP-T-1823 – Turkey, Boneless, Frozen, Raw or Cooked
PP-C-1802 – CHICKEN OR TURKEY, CANNED, BONED (NO S/S DOCUMENT)
PP-C-1586 – CANADIAN STYLE BACON, CHILLED OR FROZEN (NO S/S DOCUMENT)
PP-B-1584 – BEEF, FABRICATED, FROZEN (SPECIAL)
PP-O-956 – OYSTERS, FRESH (CHILLED) AND FROZEN: SHUCKED (NO S/S DOCUMENT)
PP-O-956-2 – OYSTERS, FRESH (CHILLED) AND FROZEN: SHUCKED (NO S/S DOCUMENT)
PP-O-951 – OYSTERS, CANNED
PP-S-871 – SWEETBREADS, THYMUS-GLANDS
PP-L-800 – LUNCHEON MEAT, CANNED (READY TO EAT) (NO S/S DOCUMENT)
PP-T-791 – TURKEY AND TURKEY PARTS, READY-TO-COOK, CHILLED AND FROZEN (NO S/S DOCUMENT)
PP-T-771 – TUNA, CANNED (S/S BY A-A-20155)
PP-T-771-2 – Tuna, Canned
PP-D-745 – DUCK, GOOSE, GUINEA, AND SQUAB, (CHILLED AND FROZEN) READY-TO-COOK (NO S/S DOCUMENT)
PP-F-660 – FRANKFURTERS, CHILLED AND FROZEN
PP-C-656 – CRAB MEAT, COOKED, CHILLED AND FROZEN
PP-C-651 – CRAB MEAT, CANNED (NO S/S DOCUMENT)
PP-F-00645 – FRANKFURTERS, CANNED
PP-P-630 – PORK SAUSAGE, CHILLED OR FROZEN (NO S/S DOCUMENT)
PP-P-625 – PORK ROLL (CHILLED OR FROZEN)
PP-P-00595 – PORK JOWLS, CURED OR SMOKED
PP-P-595 – PORK JOWLS, CURED OR SMOKED
PP-P-586 – PORK BELLIES, CLEAR, DRY-SALT-CURED
PP-P-578 – PORK, LUNCHEON-MEAT, CANNED (FULLY PROCESSED)
PP-T-576 – TONGUES, BEEF, FRESH, CURED, OR SMOKED
PP-B-575 – BOLOGNA, CHILLED OR FROZEN, LEBANON STYLE
PP-T-571 – TONGUE, BEEF, CANNED
PP-P-571 – PORK, FRESH (CHILLED OR FROZEN) (NO S/S DOCUMENT)
PP-B-570 – BOLOGNA, CHILLED AND FROZEN (NO S/S DOCUMENT)
PP-C-401 – CLAMS, CHILLED, FRESH, AND FROZEN: SHUCKED (NO S/S DOCUMENT)
PP-C-400 – CLAMS, CANNED (NO S/S DOCUMENT)
PP-F-00381 – FISH: CHILLED AND FROZEN (S/S BY USDA STD FOR GRADES OF WHOLE OR DRESSED FISH; FROZEN HEADLESS DRESSED WHITING; FROZEN SALMON STEAKS; FROZEN HALIBUT STEAKS; FISH FILLETS, GENERAL; COD FILLETS; FLOUNDER AND SOLE FILLETS; HADDOCK FILLETS; AND OCEAN PERCH FILLETS)
PP-F-381 – FISH, CHILLED AND FROZEN
PP-P-371 – PIG S FEET
PP-L-355 – LIVER SAUSAGE, CHILLED OR FROZEN (NO S/S DOCUMENT)
PP-L-351 – LIVER, CHILLED OR FROZEN (WHOLE) (NO S/S DOCUMENT)
PP-K-351 – KIDNEYS, BEEF
PP-S-316 – SHRIMP, CHILLED AND FROZEN (RAW AND COOKED)
PP-S-315 – SHRIMP, FROZEN, RAW, BREADED
PP-S-311 – SHRIMP, CANNED (NO S/S DOCUMENT)
PP-C-248 – CHICKENS AND CHICKEN PARTS, READY-TO-COOK, CHILLED AND FROZEN (S/S BY A-A-20197)
PP-C-232 – CERVELAT, CHILLED OR FROZEN
PP-B-221 – BEEF, FRESH (CHILLED OR FROZEN) (NO S/S DOCUMENT)
PP-B-211 – BEEF, DRIED, CHILLED OR FROZEN (NO S/S DOCUMENT)
PP-H-201 – HEART, BEEF
PP-B-201 – BEEF, CANNED, CORNED (REFER TO A-A-20137)
PP-B-196 – BEEF, CORNED, CHILLED OR FROZEN, BULK (NO S/S DOCUMENT)
PP-V-191 – VEAL AND CALF (CHILLED OR FROZEN) (NO S/S DOCUMENT)
PP-H-191 – HEADCHEESE
PP-M-170 – MEAT LOAF (NO S/S DOCUMENT)
PP-L-160 – LEBANON STYLE BALOGNA (S/S BY PP-B-575)
PP-B-160 – BOLOGNA, CHILLED OR FROZEN, LEBANON STYLE (S/S BY PP-B-575
PP-M-154 – MEAT FOOD PRODUCT LOAF
PP-M-150 – MEAT FOOD PRODUCT LOAF (JELLIED)
PP-S-141 – SCRAPPLE
PP-S-120 – SCALLOPS, CHILLED AND FROZEN (S/S BY USDA STANDARDS FOR GRADES OF FROZEN RAW SCALLOPS, FROZEN RAW BREADED SCALLOPS, AND FROZEN FRY SCALLOPS)
PP-S-101 – SAUSAGE, VIENNA-STYLE, CANNED
PP-S-0096 – SAUSAGE, SALAMI
PP-L-92 – LAMB, YEARLING MUTTON, MUTTON, CHILLED OR FROZEN (NO S/S DOCUMENT)
PP-S-91 – SAUSAGE, PORK (USE PP-P-630C SAUSAGE, PORK )USE PP-P-630C 180364
PP-S-88 – Sausage, New England Brand (Chilled or Frozen) (No S/S Document)
PP-N-88 – NEW ENGLAND BRAND SAUSAGE, CHILLED OR FROZEN
PP-S-86 – SAUSAGE, LIVER (S/S BY PP-L-355)
PP-L-0086 – LIVER SAUSAGE, CHILLED OR FROZEN (S/S BY PP-L-355)
PP-F-81 – FATBACKS, DRY-SALT-CURED
PP-B-81 – BACON, SLICED, CHILLED OR FROZEN (NO S/S DOCUMENT)
PP-S-78 – SAUSAGE, FARMER (DRY TYPE)
PP-S-77 – SALAMI, CHILLED OR FROZEN, DRY (SUPERSEDES IN PART FED SPEC PP-S-96)
PP-S-76 – SALAMI, CHILLED OR FROZEN, COOKED (NO S/S DOCUMENT)
PP-S-0074 – Sausage, Cervelat (S/S by PP-C-232)
PP-S-74 – Cervelat, Sausage (S/S by PP-C-232)
PP-H-71 – HAM, SWEET-PICKLE-CURED, SMOKED
PP-H-63 – HAM, CURED-COOKED (CHILLED OR FROZEN)
PP-H-61 – HAM, CANNED, CURED
PP-S-51 – SARDINES, CANNED (NO S/S DOCUMENT)
PP-S-51-2 – SARDINES, CANNED (NO S/S DOCUMENT)
PP-S-31 – SALMON, CANNED (S/S BY A-A-20158)
PP-R-21 – RABBITS, CHILLED OR FROZEN, READY TO COOK (NO S/S DOCUMENT)
PP-B-5 – Bacon, Canadian Style (Use PP-C-1586)
A-A-20373 – Spreads, Poultry-Based, Fortified, Shelf Stable
A-A-20372 – Pacific Herring (Clupea Pallasi) (Herring, Sea Herring, and Sild), Canned
A-A-20361 – Chicken Breast Fillets, with or without Rib Meat, Seasoned, in Flexible Pouches
A-A-20354 – Surimi Seafood Products, Pasteurized, Refrigerated or Frozen
A-A-20352 – Chicken Chunks, White, Cooked, Canned or in Flexible Pouches
A-A-20343 – Beef Chunks and Beef Broth, Canned or in Flexible Pouches
A-A-20341 – Frankfurters (Hot Dogs), Fully Cooked, Frozen
A-A-20340 – Corn Dogs, Fully Cooked, Frozen
A-A-20325 – Fish Nuggets,Portions, Sticks, Strips, Bite-Size Pieces, Oven-Ready, Breaded and/or Battered, Frozen
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