Commodity Specification

BULK PACK

CHICKEN AND CHICKEN PARTS

APRIL 2013
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Table of Contents

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

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

B. Food Defense Requirements ................................................................................................................................2

C. Commodity Complaints........................................................................................................................................2

D. Humane Handling.................................................................................................................................................2

II. COMMODITY SPECIFICATIONS ......................................................................................................................2

A. Basic Requirements..............................................................................................................................................2

1. Date Processed.................................................................................................................................................2

2. Origin of Chickens...........................................................................................................................................3

3. Inspection.........................................................................................................................................................3

4. FSIS Requirements..........................................................................................................................................3

5. USDA Sampling Option ..................................................................................................................................3

6. Chickens from Other Plants.............................................................................................................................3

7. Substitution......................................................................................................................................................3

B. Commodities........................................................................................................................................................4

1. Commodities - Summary Table .......................................................................................................................4

2. Types ...............................................................................................................................................................4

3. Class ................................................................................................................................................................5

4. Styles ...............................................................................................................................................................5

5. U.S. Grade .......................................................................................................................................................5

6. Organoleptic Requirements .............................................................................................................................5

C. Packaging and Packing.........................................................................................................................................6

1. Individual Weight ............................................................................................................................................6

2. Packaging and Packing Materials....................................................................................................................6

3. Chilled Commodity..........................................................................................................................................7

4. Frozen Commodity ..........................................................................................................................................7

III. LABELING ...........................................................................................................................................................7

A. Shipping Containers.............................................................................................................................................7

1. Requirements...................................................................................................................................................7

2. In-Plant Deliveries...........................................................................................................................................7

B. Free Along Side (FAS) Vessel Deliveries............................................................................................................7

IV. FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY .......................................................7

A. Material and Net Weight Compliance..................................................................................................................7

1. Verification of Packaging and Packing Materials............................................................................................7

2. Net Weight.......................................................................................................................................................8

B. Pre-requisites for Loading and Shipping Frozen Commodity ..............................................................................9

1. Visual Inspection .............................................................................................................................................9

2. Internal Product Temperature. .........................................................................................................................9

C. Inspection and Checkloading ...............................................................................................................................9

1. Requirements...................................................................................................................................................9

2. Procedures .......................................................................................................................................................9

V. SHIPMENT AND DELIVERY............................................................................................................................10

A. Contract Compliance Stamp ..............................................................................................................................10

B. Grading Certificate.............................................................................................................................................10

1. Railcar or Piggyback......................................................................................................................................10

2. Trucks............................................................................................................................................................10

C. Loading and Sealing of Vehicles........................................................................................................................10

1. Railcar............................................................................................................................................................11

2. Truck or Piggyback........................................................................................................................................11

D. Delivery Notification .........................................................................................................................................11

1. In-Plant Deliveries. ........................................................................................................................................11

2. Bulk Pack for Further Processing. .................................................................................................................11

3. Delivery In Storage........................................................................................................................................12

4. Split Delivery.................................................................................................................................................12

VI. DESTINATION EXAMINATION .....................................................................................................................12

A. Commodity Requirements.............................................................................................................................12

B. Temperature ..................................................................................................................................................12

C. Cost for Frozen Commodity Destination Examination..................................................................................12
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I. GENERAL

A. Product Description

Bulk ready-to-cook broiler/fryer chickens (bulk chickens) and parts (bulk parts) produced under 

this Specification will be packaged and packed in one or more of the following forms as 

specified in the contract:

Bulk Pack, Small (100100) - Bulk packed for further processing, chilled ready-to-cook 

broiler/fryer chickens without necks and giblets. Frozen may be specified in the Solicitation. 

The weight range for an individual chicken is 2.50 to 3.75 pounds (1.13 to 1.70 kg), without 

neck and giblets. The commodity must be packed in commercial containers as required 

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

Bulk Pack, Large (100103) - Bulk packed for further processing, chilled ready-to-cook 

broiler/fryer chickens, without necks and giblets. Frozen may be specified in the Solicitation. 

The individual chicken weight range must be 3.75 pounds (1.70 kg) and over per carcass, 

without neck and giblets. The commodity must be packed in commercial containers as 

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

Leg Quarters, Bulk Parts (Inactive) - Chilled chicken leg quarters, bulk packed for further 

processing. Leg quarters must weigh 8.50 to 24 ounces (240.97 to 680.39 g) each, or be 

produced from ready-to-cook broiler/fryer chickens that weigh 2.50 to 7 pounds 

(1.13 to 3.18 kg) per whole carcass, without neck and giblets. Frozen may be specified in the 

Solicitation. The commodity must be packed in commercial containers as required within 

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

Chicken Legs, Bulk Parts (100113) - Chilled chicken legs, bulk packed for further 

processing. Legs must weigh between 5 and 19.0 ounces (141.75 and 538.64 g) each, or be 

produced from ready-to-cook broiler/fryer chickens that weigh 2.50 to 7 pounds 

(1.13 to 3.18 kg) per whole carcass, without necks and giblets. “Large legs” may be specified 

in the Solicitation and must weigh more than 13.6 ounces (385.55 g) each. Frozen may be 

specified in the Solicitation. The commodity must be packed in commercial containers as 

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

Thighs, Bulk Parts (100114) - Chilled chicken thighs (without back portion), bulk packed for 

further processing. Thighs must weigh 2.50 to 10.50 ounces (70.87 to 297.66 g) each, or be 

produced from ready-to-cook broiler/fryer chickens that weigh 2.50 to 7 pounds 

(1.13 to 3.18 kg) per whole carcass, without neck and giblets. Frozen may be specified in the 

Solicitation. The commodity must be packed in commercial containers as required within 

this Specification. A purchase unit will total 36,000 pounds (16,329 kg).
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Drumsticks, Bulk Parts (100115) - Chilled chicken drumsticks, bulk packed for further 

processing. Drumsticks must weigh 2.50 to 7 ounces (70.87 to 198.44 g) each, or be 

produced from ready-to-cook broiler/fryer chickens that weigh 2.50 to 7 pounds 

(1.13 to 3.18 kg) per whole carcass, without neck and giblets. Frozen may be specified in the 

Solicitation. The commodity must be packed in commercial containers as required within 

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 Food Safety and 

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

II. COMMODITY SPECIFICATIONS

A. Basic Requirements

1. Date Processed. Ready-to-cook bulk chickens and bulk parts (commodity) must not 

be processed prior to the date of the contract.
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2. Origin of Chickens. The commodity must be produced and processed from chickens 

that 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 chicken 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 chicken 

carcasses and parts to ensure they are not used in the commodities produced under this 

Specification. This plan must be made available to a representative of the Grading Division, 

Livestock, Poultry and Seed Program (LPS), 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 for Poultry (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 whole chicken, chicken legs, leg quarters, thighs, 

and drumsticks; freezing; labeling and marking; net weight; and checkloading.

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

federally inspected establishment, 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 commodity for further 

inspection or may draw samples for laboratory analyses.

6. Chickens from Other Plants. The chilled chicken or chicken parts may be transferred

or obtained from other processing plants, provided they have been processed, handled, and 

identified in accordance with and in compliance with this Specification as evidenced by USDA 

certification. 

a. Type; class; U.S. grade, when applicable; date slaughtered; and USDA-assigned 

plant number must be shown on each shipping container.

b. The chilled chicken and chicken 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.

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

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

1. Commodities - Summary Table. 

2. Types.

a. Chilled.

(1) The commodity must be chilled (internal product temperature lowered to 

40 °F (4.4 °C) or lower immediately after processing).

a. BULK PACK

CHICKEN

(SMALL)

2.50-3.75 pounds

b. BULK PACK

CHICKENS

(LARGE)

over 3.75 

pounds

c.

BULK

LEG QUARTERS

d.

BULK LEGS

e.

BULK THIGHS

f.

BULK

DRUMSTICKS

Types:

Class:

Style:

Necks 

and 

Giblets:

Weight 

Range:

U.S. 

Grade:

Chilled or Frozen

Broiler/Fryer

Ready-to-Cook 

Whole

Without necks 

and giblets

Must weigh 2.50 

to 3.75 pounds 

(1.13 to 1.70 kg) 

per ready-to-cook 

whole carcass, 

without necks 

and giblets

U.S. Grade A for 

all factors, except 

breasts may be 

U.S. Grade B 

quality for 

exposed flesh

Chilled or 

Frozen

Broiler/Fryer

Ready-to-Cook 

Whole

Without necks 

and giblets

Must weigh 

over 3.75 

pounds 

(over 1.70 kg) 

per ready-tocook whole 

carcass, without 

necks and 

giblets

U.S. Grade B or 

better

Chilled or 

Frozen

Broiler/Fryer

Ready-to-Cook 

Leg Quarters

N/A

Must weigh 

8.50 to 24 

ounces (240.97 

to 680.39 g) 

each, or be 

produced from 

ready-to-cook, 

whole, which 

weigh 2.50 to 7 

pounds (1.13 to 

3.18 kg), 

without necks 

and giblets

U.S. Grade B or 

better

Chilled or 

Frozen

Broiler/Fryer

Ready-toCook Legs

N/A

Must weigh 5

to 19.0 ounces 

(141.75 to 

538.64 g) 

each, or be 

produced from 

ready-to-cook, 

whole 

carcasses, 

which weigh 

2.50 to 

7 pounds (1.13

to 3.18 kg), 

without necks 

and giblets. 

Large legs 

must be 13.6 

ounces 

(385.55 g) or 

more

U.S. Grade B 

or better

Chilled or Frozen

Broiler/Fryer

Ready-to-Cook 

Thighs (without 

back portion)

N/A

Must weigh 2.50 

to 10.50 ounces 

(70.87 to 

297.66 g) each, 

or be produced 

from ready-tocook, whole, 

which weigh 

2.50 to 7 pounds 

(1.13 to 3.18 kg), 

without necks 

and giblets

U.S. Grade B or 

better

Chilled or 

Frozen

Broiler/Fryer

Ready-to-Cook 

Drumsticks

N/A

Must weigh 

2.50 to 7 

ounces (70.87 

to 198.44 g) 

each, or be 

produced from 

ready-to-cook, 

whole, which 

weigh 2.50 to 

7 pounds (1.13 

to 3.18 kg), 

without necks 

and giblets

U.S. Grade A 

for all factors, 

except U.S. 

Grade B 

quality for 

exposed flesh
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(2) Chilled commodity must be delivered to destination within 5 calendar days 

after the day the chickens are slaughtered.

b. Frozen. 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 

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.

3. Class. Broiler/fryers must conform to the definition for the class in AMS 70.201.

4. Styles. Individual carcasses and parts of chickens must conform to the definitions and 

standards in AMS 70.210.

a. Clips, tags, or bands must not be attached to the carcasses or parts.

b. The neck must be separated from its junction with the body of the carcass. 

Separation of the leg quarters from the remaining carcass, thighs from the drumstick and back, 

and legs from the back must be accomplished at the joints or separation points as described in 

AMS 70.210. All cuts must be in a neat manner without mutilation of adjacent muscle and/or 

bone and without producing bone splinters. These cuts may be made by mechanical means.

5. U.S. Grade. Grading must be in accordance with 7 CFR part 70 and 

AMS 70.200 et seq. Grading must be under the supervision of a Grader using Grading Division’s

Sample Plan Level 1 (SPL-1) for Grade A carcasses and parts, and Sample Plan Level 2 (SPL-2) 

for Grade B carcasses and parts.

6. Organoleptic Requirements. The chilled chicken and chicken parts will be examined 

on a continuous basis for the following requirements: The chilled chicken or chicken parts must 

be free of rancidity; fruity, sulfide-like, cardboardy, tallowy, oily, oxidized, metallic, chlorinelike, 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 chicken or chicken part that 

does not comply with the organoleptic requirements will be rejected for use under this 

Specification.
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C. Packaging and Packing

1. Individual Weight. Bulk packed carcasses or parts will be examined for compliance 

with the individual weight requirements. A sample of 10 carcasses or parts will be randomly 

drawn and weighed for individual weight.

a. Individual carcass weight. The sample of 10 bulk packed carcasses must comply 

with the following:

(1) Bulk pack - small. Each ready-to-cook whole carcass in the sample must 

weigh 2.50 to 3.75 pounds (1.13 to 1.70 kg), without neck and giblets.

(2) Bulk pack - large. Each ready-to-cook whole carcass in the sample must 

weigh over 3.75 pounds (over 1.70 kg), without neck and giblets.

b. Individual part weight. At the option of the contractor, bulk parts may be 

produced from broiler/fryer chickens that weigh 2.50 to 7 pounds (1.13 to 3.18 kg), without 

necks and giblets, or the bulk parts may be sampled and weighed for compliance with the 

individual weight requirements. If the individual weight option is selected, the sample of 

10 bulk parts must comply with the following:

(1) Bulk Leg Quarters. Each individual leg quarter in the sample must weigh 

8.50 to 24 ounces (240.97 to 680.39 g). 

(2) Chicken Legs. Each individual leg in the sample must weigh between 5 and 

19.0 ounces (141.75 and 538.64 g). “Large” legs must weigh more than 13.6 ounces (385.55 g) 

each.

(3) Bulk Thighs. Each individual thigh (without back portion) in the sample must 

weigh 2.50 to 10.50 ounces (70.87 to 297.66 g).

(4) Bulk Drumsticks. Each individual drumstick in the sample must weigh 2.50 

to 7 ounces (70.87 to 198.44 g).

c. Weight determination. Compliance with individual part weight requirements will 

be made prior to packaging. The frequency of sampling will be according to LPS Program’s 

SPL-2. If any sample does not comply with the weight requirements, the product the sample 

represents will be rejected.

2. 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.
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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.

3. 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. 

For bulk chickens, more than one chicken may be packaged in a bag. A bag does not need to be 

shrunk nor the air removed from the bags of commodity.

4. Frozen Commodity. Frozen commodity must be: (a) packaged in plastic-film bags and 

packed in fiberboard boxes or commercial bulk containers; or (b) packed in fiberboard boxes or 

commercial bulk containers lined with plastic-film bags. For bulk chickens, more than one 

chicken may be packaged in a bag. The bag does not need to be shrunk nor the air removed from 

the bags of commodity.

III. LABELING

A. Shipping Containers

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

production (in easily readable character size in day/month/year format), and net weight of 

commodity must be shown on each container, tank, or bin. 

2. In-Plant Deliveries. When in-plant delivery is made (see V.D.1.), the contractor must 

label and mark the end product(s)’ container according to requirements of the State distributing 

agency.

B. Free Along Side (FAS) Vessel Deliveries 

FAS vessel deliveries that are not source loaded in a refrigerated 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:
8

“(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 Chicken 

and Chicken Parts 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 test-weighing 

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. 

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 Shipping Number of Shipping

Containers in Lot Containers 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 commodity must total 

36,000 pounds (16,329 kg) net, or multiples thereof. A 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 
9

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. Pre-requisites for Loading and Shipping Frozen Commodity

1. Visual Inspection. The frozen chicken commodity must be a 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 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 FederalState supervisor 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 USDA 

representative, 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 USDA representative 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.
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V. SHIPMENT AND DELIVERY

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

Solicitation, and this Specification.

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. If there is inadequate space available on 

either end of the shipping container, the stamp may be applied to a side of the container.

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 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-thantruck 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 a 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. 
11

Failure to seal the trailer after each stop may 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.

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.

a. Definition of a sublot. A lot (the amount of commodity produced during a 

processing shift) may be separated into sublots. If this option is used, the commodity must be 

sublotted on the basis of consecutively produced shipping containers or pallets. The sublots must 

be consecutively identified at the time of packing.

b. Procedures. 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)) the chicken in the 

same processing plant. Test weighing of sublots will be done in accordance with procedures 

established by LPS Program, AMS.

c. Large bulk pack for further processing.

(1) When in-plant deliveries of large bulk pack chickens are made, contractors 

have the option of delivering carcasses meeting: (a) U.S. Grade B or better, or (b) U.S. Grade B 

for all factors except wing defects.

(2) When option (b) is selected (U.S. Grade B for all factors except for wing 

defects), all wings must be removed. The weight of the wings must be excluded when 

determining the bulk pack delivery unit weight.

2. Bulk Pack for Further Processing. Bulk pack for further processing may alternatively 

be delivered in accordance with 7 CFR part 250.30(f) substitution of donated foods with 

commercial foods.