8905-00-164-0463 ( CODE OF FEDERAL REGULATIONS 50 )
NSN Information
NSN | FSC | NIIN | Item Name | INC |
---|---|---|---|---|
8905-00-164-0463 | 8905 | 001640463 | SALMON STEAKS | 4241 |
NSN Features
MRC | Parameter | Characteristics |
---|---|---|
AGXX | FOOD QUALITY | US GRADE A |
AGXW | PHYSICAL FORM | FROZEN |
ALHJ | MEAT COLOR | RED, MEDIUM OR RED |
FEAT | SPECIAL FEATURES | PART 262,SUBPART C-U.S. STANDARDS FOR GRADES OF FROZEN SALMON STEAKS |
AGXV | FOOD TYPE | COHO OR SOCKEYE OR CHINOCK |
ALFW | CUT FEATURE | SKIN-ON |
ZZZT | NONDEFINITIVE SPEC/STD DATA | III STYLE AND A,US GRADE |
ALHT | WEIGHT/SIZE/NUMBER | 3 TO 12 OZ AND 15/16 IN. THICK PER STEAK |
Manufacturing Part Numbers (SKUs)
Part SKU | Cage | Status | RNVC | RNCC | SADC | DAC | RNAAC |
---|---|---|---|---|---|---|---|
CODE OF FEDERAL REGULATIONS 50 | 63298 | A | 1 | 3 | 3 | CZ |
Manufacturers
Part SKU | Cage | Manufacturer | Type | Status |
---|---|---|---|---|
CODE OF FEDERAL REGULATIONS 50 | 63298 | UNITED STATES DEPT OF AGRICULTUR | A | A |
FLIS Identification
PMIC | ADPE Code | CRITL Code | DEMIL Code | DEMIL INTG | NIIN Asgt | ESD | HMIC | ENAC | Schedule-B | INC |
---|---|---|---|---|---|---|---|---|---|---|
A | X | A | 01/01/1 | N | 1604114050 | 4241 |
FLIS Management
MOE | REC Rep Code | Mgmt Ctl | USC | Phrase Code | Phrase Statement |
---|---|---|---|---|---|
DS | N | I | |||
DM | Z | 15B2--1 | M | ||
DA | Z | S2200X- | A |
Demilitarization Codes & Management
DML | PMI | HMIC | ADP | CC | ESDC |
---|---|---|---|---|---|
A | A | N | X |
Miscellaneous Management
MOE (S_A) | SOS | AAC | QUP | UI | SLC | CIIC | RC | MCC | SVC |
---|---|---|---|---|---|---|---|---|---|
DM | SMS | H | M | LB | 0 | U | Z | 15B2--1 | M |
DS | SMS | H | M | LB | 0 | U | D | ||
DA | SMS | H | M | LB | 0 | U | Z | S2200X- | A |
Management Control Army
MATCAT 1 | MATCAT 2 | MATCAT 3 | MATCAT 4 5 | ARC |
---|---|---|---|---|
S | 2 | 2 | 00 | X |
Freight
NMFC | NMFC SUB | UFC | HMC | LTL | LCL | WCC | TCC | SHC | ADC | ACC | ASH | NMF DESC |
---|---|---|---|---|---|---|---|---|---|---|---|---|