Commodity Specification

BULK PACK BONELESS 

SKINLESS

TURKEY THIGHS

APRIL 2013
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Table of Contents

I. GENERAL .............................................................................................................................................................1

A. Product Description..............................................................................................................................................1

B. Food Defense Requirements ................................................................................................................................1

C. Commodity Complaints .......................................................................................................................................1

D. Humane Handling ................................................................................................................................................1

II. COMMODITY SPECIFICATION ........................................................................................................................1

A. Basic Requirements..............................................................................................................................................1

1. Date Processed ..................................................................................................................................................1

2. Origin of Turkeys..............................................................................................................................................2

3. Inspection. .........................................................................................................................................................2

4. FSIS Requirements............................................................................................................................................2

5. USDA Sampling Option....................................................................................................................................2

6. Substitution........................................................................................................................................................2

7. Turkey from Other Plants..................................................................................................................................2

B. Meat. ....................................................................................................................................................................3

1. Source of Meat ..................................................................................................................................................3

2. Requirements for Meat......................................................................................................................................3

Table 1. Organoleptic Requirements and Defects for Meat......................................................................................4

3. Packaging and Packing Materials......................................................................................................................5

4. Chilled Commodity. ..........................................................................................................................................5

5. Frozen Commodity............................................................................................................................................5

III. LABELING ............................................................................................................................................................6

A. Shipping Containers.............................................................................................................................................6

1. Requirements.....................................................................................................................................................6

2. In-Plant Deliveries.............................................................................................................................................6

B. Free Along Side (FAS) Vessel Deliveries............................................................................................................6

IV. FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY.......................................................6

A. Material and Net Weight Compliance..................................................................................................................6

1. Verification of Packaging and Packing Materials.............................................................................................6

2. Net Weight ........................................................................................................................................................6

B. Prerequisites for Loading and Shipping Frozen Commodity ...............................................................................7

1. Visual Inspection...............................................................................................................................................7

2. Internal Product Temperature............................................................................................................................7

C. Inspection and Checkloading ...............................................................................................................................8

1. Requirements.....................................................................................................................................................8

2. Procedures.........................................................................................................................................................8

V. SHIPMENT AND DELIVERY .............................................................................................................................8

A. Contract Compliance Stamp ................................................................................................................................8

B. Grading Certificate...............................................................................................................................................9

1. Railcar or Piggyback .........................................................................................................................................9

2. Trucks................................................................................................................................................................9

C. Loading and Sealing of Vehicles..........................................................................................................................9

1. Railcar ...............................................................................................................................................................9

2. Truck or Piggyback ...........................................................................................................................................9

D. Delivery Notification .........................................................................................................................................10

1. In-Plant Deliveries...........................................................................................................................................10

2. Delivery In Storage. ........................................................................................................................................10

3. Split Delivery. .................................................................................................................................................10

VI. DESTINATION EXAMINATION...................................................................................................................... 10

A. Commodity Requirements .................................................................................................................................10

B. Temperature .......................................................................................................................................................10

C. Cost for Frozen Commodity Destination Examination ......................................................................................10
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I. GENERAL

A. Product Description

Bulk ready-to cook young turkey boneless skinless thighs produced under this 

Specification will be packaged and packed in the following form as specified in the 

contract:

Bulk Pack Boneless Skinless Turkey Thighs (100883) - Bulk packed for further 

processing, chilled boneless skinless turkey thighs produced from ready-to-cook 

young turkeys (AMS 70.202). Frozen may be specified in the Solicitation. The 

commodity must be packed in commercial containers as required in this 

Specification. A purchase unit will total 36,000 pounds (16,329 kg).

B. Food Defense Requirements

Contractors and subcontractors participating in the commodity purchase program must 

have a documented and operational food defense plan that provides for the security of a 

plant’s production processes and includes the storage and transportation of finished 

product after production. The plan shall address the following areas: (1) food defense 

plan management; (2) outside and inside security of the production and storage facilities; 

(3) slaughter and processing, including all raw material sources; (4) shipping and 

receiving; (5) storage; (6) water and ice supply; (7) mail handling; (8) personnel security; 

and (9) controlled access to production and storage areas. The food defense plan shall be 

made available to the Department of Agriculture’s (USDA) Agricultural Marketing 

Service (AMS) Auditor immediately upon request. Verification of the Food Defense 

Program at the processing, storage, and distribution facility will be conducted by the 

USDA/AMS Auditor.

C. Commodity Complaints

The contractor/producer must immediately report all complaints received on the 

commodity to the Contracting Officer.

D. Humane Handling

All poultry shall be humanely handled in accordance with all applicable USDA, Food 

Safety and Inspection Service (FSIS) regulations, directives, and notices.

II. COMMODITY SPECIFICATION

A. Basic Requirements

1. Date Processed. The commodity must not be processed prior to date of 

contract.
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2. Origin of Turkeys. The commodity must be produced and processed from 

turkeys which were produced, raised, and processed in the United States, its territories or 

possessions, the Commonwealth of Puerto Rico, or the Trust Territories of the Pacific 

Islands. If the contractor processes or handles turkey carcasses and parts originating from 

sources other than the United States, its territories or possessions, Puerto Rico, or the 

Trust Territories of the Pacific Islands, the contractor must have an acceptable 

identification and segregation plan for those turkey carcasses and parts to ensure they are 

not used in the commodity produced under this Specification. This plan must be made 

available to a representative of the Grading Division, (LPS) Program, AMS/USDA 

(Grader), and the Contracting Officer or agent thereof upon request. The contractor must 

ensure that both the contractor and subcontractor(s) maintain records such as invoices, or 

production and inventory records evidencing product origin, and make such records 

available for review by the Grader or other Government official(s).

3. Inspection. Processing operations must comply with Poultry Products 

Inspection Regulations (9 CFR part 381) and be under the supervision of a representative 

of USDA/FSIS (Inspector). Inspection for contract and Specification compliance will be 

in accordance with the Regulations Governing the Voluntary Grading of Poultry Products 

and Rabbit Products (7 CFR part 70) and the U.S. Classes, Standards, and Grades 

(AMS 70.200 et seq.) under the supervision of a Grader. The Grader will be responsible 

for certification of compliance with the requirements of this Specification for ready-tocook turkey thigh meat, packaging and packing; freezing; labeling and marking; 

sampling; net weight; and checkloading.

4. FSIS Requirements. The commodity must be produced and processed in an 

establishment inspected by FSIS, be accurately marked and/or labeled, and meet all FSIS 

regulatory requirements, including all microbiological testing requirements, currently in 

place.

5. USDA Sampling Option. USDA may select additional product for further 

inspection or may draw samples for laboratory analyses.

6. Substitution. Bulk pack commodity may be delivered in accordance with 

7 CFR part 250.30(f) (Substitution of donated foods with commercial foods).

7. Turkey from Other Plants. Turkeys, turkey thighs, and boneless skinless 

turkey thighs may be transferred or obtained from other processing plants to produce

boneless skinless thigh meat, provided they: (a) have been processed, handled, and 

identified in accordance with this Specification, and (b) comply with the organoleptic, 

non-basted, and other applicable requirements for turkey carcasses as evidenced by 

USDA certification.

a. Type, class, and specific name of the product; part or boneless part; date 

slaughtered, as applicable; and the USDA-assigned plant number must be shown on each 

shipping container.
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b. The chilled turkey carcasses and parts must be at an internal product 

temperature not higher than 40 °F (4.4 °C) and not lower than 26 °F (-3.3 °C) when 

shipped from the origin plant and when received at the destination plant.

B. Meat

1. Source of Meat. The commodity must be from ready-to-cook young turkeys 

(AMS 70.202).

2. Requirements for Meat.

a. Meat. The boneless skinless turkey thigh meat may be obtained by warm 

deboning and must be chilled immediately to no higher than 40 °F (4.4 °C) and no lower 

than 26 °F (-3.3 °C).

b. Cooling requirements. Boneless skinless thighs that are not used on a 

continuous basis must be cooled by cooling methods/media that ensure that the internal 

product temperature is continuously lowered to be between 40 °F (4.4 °C) and 26 °F 

(-3.3 °C).

c. Cooling medium.

(1) Cooling methods and media (e.g., use of carbon dioxide (CO2), dry 

ice, or liquid nitrogen (N2)) may be used to maintain the temperature of meat.

(2) Containers of boneless skinless thighs must not contain added water 

(e.g., water from ice or slush ice and water). Liquid associated with normal product 

purge is acceptable.

d. Organoleptic requirements. Boneless skinless thighs will be examined on a 

continuous basis for organoleptic requirements. The chilled boneless skinless thighs 

must be free of rancidity; fruity, sulfide-like, cardboardy, tallowy, oily, metallic, 

chlorine-like, or other foreign or off-odors; free of foreign materials (e.g., glass, paper, 

rubber, metal, plastic, wood); must show no evidence of mishandling or deterioration; 

and must have a bright color with no evidence of dehydration or freezing and thawing. 

Any product that does not comply with the organoleptic requirements will be rejected for

use under this Specification.

e. Meat defects. Boneless skinless thighs will be examined for defects on a 

sampling interval basis using Livestock, Poultry and Seed Program’s (LPS) Sample Plan 

Level 1. If the sample has more defects than the maximum tolerance for the sample plan, 

the product the sample represents will be rejected.
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(1) A sample of 30 pieces of boneless skinless thighs will be drawn and 

examined for the defects, shown in Table 1, before it is used in the formula. The 

frequency of sampling and the number of defects allowed will be those outlined in the 

LPS’s Sample Plan Level 1 (SPL-1) for boneless thighs. Separate examinations will be 

made for: (a) bone and (b) other defects.

(2) Regardless of the kind and number of defects (within Table 1) found, 

any sample with bone or bone-like material greater than 0.40 inch (1.02 cm) will be cause 

for the rejection of the product the sample represents.

(3) If the number of bone defects exceed the maximum for the “target” 

level, or results in a rejection, the frequency of sampling for bone defects will be 

increased to 30 pieces of boneless skinless thighs drawn twice each sampling interval 

until the cumulative number of bone defects reverts back to the “target” level.

(4) If the sample has more defects than the maximum tolerance for the 

sample plan, the product the sample represents will be rejected.

Table 1. Organoleptic Requirements and Defects for Meat

Organoleptic 

Requirements:

Meat must not: (a) be rancid; have a fruity, sulfide-like, 

cardboardy, tallowy, oily, metallic, chlorine-like, or other 

foreign or off-odors; contain foreign materials (e.g., glass, paper, 

rubber, metal, plastic, wood); and (b) show evidence of 

mishandling or deterioration; or dehydration or freezer burn or 

thawing and refreezing. Meat must have a bright color;

Boneless Meat: Defects

Bone: Presence of Bone or bone-like material greater than 0.40 inch 

(1.02 cm). 

Presence of Bone or bone-like material less than or equal to

0.40 inch (1.02 cm).

See II.B.2.e.

Discoloration: 

Other:

Moderate discolorations exceeding an area equivalent to the 

area of a circle with a diameter of 0.50 inch (1.27 cm).

Lightly shaded discolorations exceeding an area equivalent to 

the area of a circle with a diameter of 1 inch (2.54 cm). Slight 

discolorations are permitted, provided the discoloration does not 

detract from the overall appearance of the meat.

Cartilage (gristle), hard tendons or tendinous material or blood 

clots.

Boneless Thighs: Thigh with more than one-half of the meat missing.
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3. Packaging and Packing Materials. All packaging and packing materials must 

be clean and in new condition, must not impart objectionable odors or flavors to the 

commodity, and must be safe (cannot adulterate commodity or be injurious to health) for 

use in contact with food products.

a. Plastic-film bags. Plastic-film bags used for the commodity must have tear 

resistance (tensile, bursting, and impact strength) and the stability to protect the 

commodity during handling and storage. The bags must be closed by commercial 

methods and materials.

b. Shipping containers. Fiberboard shipping containers used to pack the 

commodity must be closed by commercial methods and materials.

4. Chilled Commodity. Chilled commodity must be delivered to the destination 

as specified in the shipping instructions in commercial containers with a commercial 

cooling medium; for example, (a) in wax-coated fiberboard containers, (b) in covered 

combo bins or tanks, or (c) packaged in plastic-film bags and packed in fiberboard 

shipping containers. The bags need not be vacuum packed. Chilled commodity must be 

delivered to destination within 5 calendar days after the turkeys are slaughtered.

5. Frozen Commodity. Frozen commodity must be delivered to the destination 

as specified in the shipping instructions in commercial containers with a commercial 

cooling medium; for example, (a) in wax-coated fiberboard containers or (b) packaged in 

plastic-film bags and packed in fiberboard shipping containers (cases). The bags need 

not be vacuum packed.

The commodity must be chilled (internal product temperature lowered to 40 °F (4.4 °C) 

or lower immediately after processing). The chilled commodity must be processed, 

packaged and packed, and placed in a freezer within 7 calendar days after the date of 

slaughter. Within this 7-day timeframe, the commodity must be placed in a freezer 

within 48 hours of packaging and packing. If the chilled commodity is not placed in a 

freezer immediately after packaging or packing, the commodity must be held at a 

temperature not higher than 36 °F (2.2 °C) and not lower than 26 °F (-3.3 °C). The 

packaged or packed commodity must be frozen (internal product temperature lowered to 

0 °F (-17.8 °C) or lower within 72 hours from the time of entering the freezer). When 

packaged or packed commodity is held at a temperature below 26 °F (-3.3 °C), the 

commodity will be considered to be in a freezer and is subject to the 72-hour freezing 

requirement that begins at the end of the shift the commodity enters the 26 °F (-3.3 °C) or 

lower facility.
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III. LABELING

A. Shipping Containers

1. Requirements. USDA-assigned plant number, type and name of commodity, 

date of production, and net weight of commodity must be shown on each container, tank, 

or bin.

2. In-Plant Deliveries. When in-plant delivery is made, the contractor must label 

and mark the end product(s) according to requirements of the State distributing agency.

B. Free Along Side Vessel Deliveries

FAS vessel deliveries that are not source loaded in a seavan are required to show the final 

destination’s overseas address as provided in the Sales Order/Item Number. The address 

must be clearly printed on at least two sides of each pallet.

IV. FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

A. Material and Net Weight Compliance

1. Verification of Packaging and Packing Materials. The contractor must verify 

compliance with packaging, packing, and marking material requirements by furnishing 

the Grader the following certification on company stationery signed by a person 

authorized to do so by the contractor:

“(I)(We) certify that the packaging, packing, and marking materials used for any 

commodity presented for acceptance under the terms of the Commodity Specification for 

Bulk Pack Boneless Skinless Turkey Thighs dated April 2013, comply or will comply 

with the terms of this Commodity Specification.

Name _________________________

Title __________________________”

One certification is adequate for all production under this Specification.

2. Net Weight. Net weight of each delivery unit will be determined by the testweighing procedures of LPS Program. Containers used to ship commodity will be 

uniform in both type and size in each delivery unit. The commodity must be delivered 

chilled subject to an agreement in writing with the processor receiving the commodity, or 

as specified in the applicable Solicitation, it may be delivered frozen.
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a. Test weighing procedures. 

(1) The tare weight of all packing materials will be determined by 

weighing a representative sample of all packaging components such as plastic-film bags, 

clips, and fiberboard containers according to applicable LPS program’s instructions.

(2) A representative sample will be selected in accordance with the 

following sample plan:

Number of Number of

Cases in Lot Cases in a Sample

1 - 4 All

5 - 50 4

 51 - 100 5

 101 - 200 6

 201 - 400 7

 401 - 600 8

For each additional 100 cases, or fraction thereof, in excess of 600 cases, one additional 

case shall be included in the sample.

(3) For large bulk containers (combo bins, tanks, etc.), the representative 

sample size shall be reduced by one-half the amount listed (IV.A.2.a.(2)).

b. Requirements. A purchase unit or delivery unit of bulk pack boneless 

skinless turkey thighs must total 36,000 pounds (16,329 kg) net, or multiples thereof.

Any delivery unit weighing less than 36,000 pounds (16,329 kg) net will be rejected.

c. Net weight determination. The net weight for frozen commodity will be 

determined at origin and, for chilled commodity, at destination. Net weight at destination 

will be determined by removing the product from the packaging and packing materials 

and weighing on a direct net weight basis. The net weight of each delivery unit will be 

determined by a Grader at the contractor’s expense.

B. Prerequisites for Loading and Shipping Frozen Commodity

1. Visual Inspection. The frozen boneless skinless turkey thigh meat commodity 

must have uniform light and bright color. Frozen commodity showing any evidence of 

defrosting, refreezing, or freezer deterioration will be rejected for use under this 

Specification.

2. Internal Product Temperature.

a. Requirements. Internal product temperature of frozen commodity must be

2 °F (-16.7 °C) or lower at time of loading. Delivery units with internal product 

temperatures exceeding 2 °F (-16.7 °C) and up to 5 °F (-15 °C) will be tentatively 
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rejected. Tentatively rejected delivery units may be returned to the freezer and the 

temperature reduced to 2 °F (-16.7 °C) or lower and reoffered one time only. Delivery 

units exceeding 5 °F (-15 C) or delivery units that have been tentatively rejected and 

exceed 2 °F (-16.7 °C) when reoffered will be rejected for use under this Specification.

b. Optional temperature verification. As an option to verifying internal 

commodity temperature of frozen commodities at time of loading, the contractor may 

request an alternate method utilizing commodity temperature sensing devices. If this 

option is selected, a Federal-State supervisor, Grading Division, LPS Program will 

determine that the facilities, equipment, procedures, and the contractors’ current level of 

freezing compliance are in accordance with the established guidelines outlined in the 

applicable LPS Program’s instructions for this Specification.

C. Inspection and Checkloading

1. Requirements. Inspection for contract compliance will be made by a 

representative of the USDA, in accordance with 7 CFR part 70, FSIS regulations, and this 

Specification, at the site of processing, both during and after processing and packaging. 

A representative of USDA may select samples for laboratory analyses or inspect the 

commodity at any point in transit and after delivery to point of destination. Inspection 

records must be complete and made available to USDA, as requested, to assure contract 

compliance.

2. Procedures. The inspection and checkloading must be performed by a Grader. 

Procedures to be followed and a schedule of fees for these services may be obtained by 

contacting the nearest Grading Division field office or the Director, Grading Division, 

LPS Program, AMS, USDA, Room 3932-S, STOP 0258, 1400 Independence Avenue, 

SW, Washington, D.C. 20250-0258, telephone (202) 720-3271. The quality, quantity, 

weight, packaging, packing, and checkloading of the commodity must be evidenced by 

certificates issued by the Grader. Contractor must not ship the commodity unless 

informed by the Grader that the designated commodity to be shipped meets contract 

specifications.

V. SHIPMENT AND DELIVERY

Shipment and delivery must be made in accordance with the AMS Master Solicitation, 

Solicitation, and this Specification. In addition, the contractor must adhere to the 

following provisions:

A. Contract Compliance Stamp

Each container must be identified with a USDA Contract Compliance stamp with the 

applicable certificate number. A Grader, or other authorized personnel under the 

supervision of the Grader, will stamp one end of each container prior to shipment.
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B. Grading Certificate

A copy of the original USDA Poultry Grading Certificate issued at time of checkloading

must accompany each shipment.

1. Railcar or Piggyback. If shipment is by rail or piggyback, the certificate must 

be placed in the railcar or trailer for easy access to the Grader, warehouseman, or 

consignee, as applicable.

2. Trucks. If shipment is by truck, the driver must, upon delivery, give the 

certificate to the Grader, warehouseman, or consignee, as applicable.

C. Loading and Sealing of Vehicles

Loading must be in accordance with good commercial practices and the sealing must be 

done at origin under the supervision of a Grader. Thereafter, all delivery units--truck lot 

and less-than-truck lot (LTL) quantities--must be secured at all times prior to unloading 

with tamper resistant, serially numbered, high security seals. Suppliers of commodities, 

products and/or services shall be responsible for placing seal(s) on all doors of each 

transportation conveyance upon completion of loading or servicing. Seals shall be 

serially numbered, barrier-type and meet the American Society for Testing and Materials 

(ASTM) standards (F-1157-04). Seals shall be 1⁄8th inch diameter cable, high security 

bolt, or equivalent. The contractor must maintain a record of each seal number used per 

truck lot and LTL delivery units. Additionally, the contractor must ensure that the 

applicable seal identification number is on each bill of lading, shipment manifest, 

certificate, or other delivery documents for each delivery destination.

When LTL delivery units are transported on the same trailer and destined for multiple 

recipients, the trailer must be sealed after each delivery. The seal number must be 

recorded on the appropriate delivery documents and correspond with the applied seal at 

the time of arrival at the next destination. It will be the responsibility of the contractor to 

provide a sufficient number of seals to the carrier service and to ensure that the trailer is 

sealed after each delivery destination. Failure to seal the trailer after each stop will result 

in rejection of the shipment by the recipient agency at the next scheduled stop and 

rejection of any subsequent deliveries on the trailer.

1. Railcar. Each railcar must be sealed. The contractors are responsible for 

arranging for railcar deliveries of more than one delivery unit so that each delivery unit 

contained in the same railcar can be completely separated and sealed.

2. Truck or Piggyback. Truck or piggyback shipments must be sealed at origin. 

A delivery unit shipped by truck or piggyback which includes split deliveries to multiple 

destinations will require sealing after each drop in accordance with Section V.C. of this 

Specification.
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D. Delivery Notification

The contractor must comply with the AMS Master Solicitation regarding Advance 

Shipping Notices (ASNs) and unloading appointments. Chilled commodity requires 

special planning by the processing plant receiving the commodity. The consignee contact 

party must be consulted well in advance of delivery to allow time for the receiving plant 

to arrange its production schedule.

1. In-Plant Deliveries. In-plant delivery of up to three sublots per purchase unit 

of the commodity is permitted when the contractor slaughters and further processes (in 

accordance with a contract between contractor and final recipient of the final 

commodity(ies)) in the same processing plant. Test weighing of sublots will be done in 

accordance with procedures established by LPS Program, AMS.

2. Delivery In Storage. Delivery may be made in storage provided the 

destination in the Sales Order/Item Number and the place the contractor has the 

commodity in storage are the same. Inspection and certification by a Grader are also 

required for transfers in storage.

3. Split Delivery. The contractor may deliver product in two or more trucks upon 

the approval of the recipient and upon the Grader being available to perform the 

necessary checkloading and final acceptance duties. The contractor is responsible for 

providing appropriate documentation evidencing delivery to ensure proper payment.

VI. DESTINATION EXAMINATION

A. Commodity Requirements

Before acceptance by consignee, the commodity may be examined by a Grader on a 

spot-check basis for temperature, condition, identity, and, when applicable, count. The 

commodity may be examined for conformance to contract provisions at any time required 

by the Contracting Officer.

B. Temperature

Chilled commodity must arrive at destination at an internal product temperature of not 

higher than 40 °F (4.4 °C) and not lower than 26 °F (-3.3 °C). Frozen commodity must 

arrive at destination at an average internal temperature not to exceed 10 °F (-12.2 °C), 

with no individual temperature exceeding 15 °F (-9.4 °C). Commodity not meeting these 

requirements will be rejected for use under this Specification.

C. Cost for Frozen Commodity Destination Examination

The cost of a destination examination for frozen commodity, before or after delivery, by a 

Grader on acceptable commodity will be for the account of USDA. Costs for destination