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NSN 8950-00-000-0137, 8950000000137
STEAK SAUCE

Federal Supply Classification
FSC 8950 - Condiments and Related Products
National Item Identification Number
NIIN 000000137
Codification Country
United States
Item Name Code
INC 40102
Criticality
(X) This item does not have a nuclear hardened feature or any other critical feature such as tolerance, fit restriction or application.
Hazardous Material Indicator Code
(N) There is no data in the HMIRS and the NSN is in an FSC not generally suspected of containing hazardous materials.
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DLMS® Summary

National Stock Number 8950-00-000-0137

National Stock Number (NSN) 8950-00-000-0137, or NIIN 000000137, (steak sauce) was assigned April 28, 1978 in the Federal Logistics Information System (FLIS). This NIIN is Available for Manual Assignment. This NSN does not replace any other NSNs.

There are no manufacturer part numbers associated to this NSN.

This part number has not been procured by the US Government in over 5 years, with the most recent procurement date of Dec 23, 2010. There have been 66 contracts issued for this part number, with 1244 awards given. There is heavy competition for this NSN. The US Government has awarded contracts to 16 different suppliers. The last contract numbers awarded were: SPM30008D3248, SPM30008D3248, SPM30008D3248, SPM30008D3248, SPM30008D3248. The total value of the awarded contracts has been US$ 525,812.96.

There has been very little demand for this national stock number. The demand for this NSN originated from less than 5 countries.

This NSN is assigned to Item Name Code (INC) 40102. This item does not have a nuclear hardened feature or any other critical feature such as tolerance, fit restriction or application. There is no data in the HMIRS and the NSN is in an FSC not generally suspected of containing hazardous materials. NSN 8950000000137 does not contain precious metals.

This NSN is associated to Schedule B 2103909090: sauces and preparations therefor, nesoi. NAICS classification category 311941: mayonnaise, dressing, and other prepared sauce manufacturing.

This information was last updated on .


Technical Characteristics

FOOD QUALITY
(AGXX) BEST COMMERCIAL
PHYSICAL FORM
(AGXW) LIQUID
SPECIAL FEATURES
(FEAT) 5 TO 10 FLUID OZS

Manufacturer Part Numbers


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