Commodity Specification

TURKEY AND TURKEY

PRODUCTS

APRIL 2013
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Table of Contents

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

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

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

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

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

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

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

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

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

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

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

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

6. Organoleptic Requirements ...............................................................................................................................3

7. Definition of a Lot .............................................................................................................................................3

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

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

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

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

4. Style...................................................................................................................................................................5

5. Basting Options .................................................................................................................................................5

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

7. Individual Carcass Weight.................................................................................................................................6

C. Consumer Pack, Packaging and Packing..............................................................................................................6

1. Packaging ..........................................................................................................................................................6

2. Packing ..............................................................................................................................................................6

D. Bulk Pack, Packaging and Packing......................................................................................................................6

1. Chilled Bulk Pack..............................................................................................................................................6

2. Frozen Bulk Pack ..............................................................................................................................................6

3. Plastic-film Bags for Bulk Pack.........................................................................................................................7

E. Roasts ...................................................................................................................................................................7

1. Sources of Meat and Skin for Roasts.................................................................................................................7

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

3. Requirements for Meat and Skin .......................................................................................................................8

4. Examination for Defects ....................................................................................................................................8

Table 1. Defects for Meat and Skin ..............................................................................................................................9

5. Formula for Roasts. ...........................................................................................................................................9

6. Mixing. ............................................................................................................................................................10

7. Meat and Skin Percentages..............................................................................................................................10

8. Hand and Mechanical Forming or Stuffing. ....................................................................................................10

9. Skin Coverage. ................................................................................................................................................11

10. Netting...........................................................................................................................................................11

11. Packaging and Packing..................................................................................................................................11

12. Weight, Length, and Diameter Requirements................................................................................................12

13. Examination for Fabrication Requirements and Defects. ..............................................................................12

Table 2. Defects for Finished Roasts ..........................................................................................................................13

14. Metal Detection .............................................................................................................................................13

15. Ready-to-Cook Roasts for Further Processing...............................................................................................14

III. PACKAGING AND PACKING MATERIALS ...................................................................................................14

A. Shipping Containers...........................................................................................................................................14

B. Containers for Bulk Pack ...................................................................................................................................14

IV. LABELING ..........................................................................................................................................................14

A. Commercial Labeling Requirements for Consumer Pack and Roasts ................................................................15

1. Commercial Labels..........................................................................................................................................15

2. Traceable Product............................................................................................................................................15
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3. USDA Grade for Consumer Pack....................................................................................................................15

4. Nutrition Facts, Ingredients and Allergen statements on shipping containers .................................................15

B. USDA Labeling Requirements for Consumer Pack and Roasts .........................................................................15

1. USDA Labeled Packaged Consumer Pack and Roasts. ...................................................................................15

2. USDA Labeled Shipping Containers for Consumer Pack and Roasts. ............................................................16

C. Free Along Side (FAS) Vessel Deliveries..........................................................................................................18

V. FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY......................................................18

A. Material and Net Weight Compliance................................................................................................................18

1. Verification of Materials and Defects..............................................................................................................18

2. Net Weight ......................................................................................................................................................19

B. Prerequisites for Loading and Shipping Frozen Commodities...........................................................................21

1. Visual Inspection .............................................................................................................................................21

2. Internal Product Temperature..........................................................................................................................21

C. Inspection and Checkloading .............................................................................................................................21

1. Requirements...................................................................................................................................................21

2. Procedures .......................................................................................................................................................21

VI. UNITIZATION ...................................................................................................................................................22

A. Pallets.................................................................................................................................................................22

B. Pallet Exchange..................................................................................................................................................22

VII. SHIPMENT AND DELIVERY ..........................................................................................................................22

A. Contract Compliance Stamp ..............................................................................................................................22

B. Grading Certificate.............................................................................................................................................22

1. Railcar or Piggyback .......................................................................................................................................22

2. Trucks..............................................................................................................................................................22

C. Loading and Sealing of Vehicles........................................................................................................................23

1. Railcar .............................................................................................................................................................23

2. Truck or Piggyback .........................................................................................................................................23

D. Delivery Notification .........................................................................................................................................23

1. In-Plant Deliveries...........................................................................................................................................23

2. Delivery In Storage..........................................................................................................................................24

E. Split Deliveries...................................................................................................................................................24

1. Consumer Pack and Roasts..............................................................................................................................24

2. Bulk Pack ........................................................................................................................................................24

VIII. DESTINATION EXAMINATION ...................................................................................................................24

A. Commodity Requirements..................................................................................................................................24

B. Temperature .......................................................................................................................................................25

C. Cost for Frozen Commodity Destination Examination.......................................................................................25

EXHIBIT 1 USDA Labeled Shipping Containers ......................................................................................................26

EXHIBIT 2 USDA Label Information for Turkey Roasts..........................................................................................27

EXHIBIT 3 USDA Label Information for Basted Young Turkeys ............................................................................28

EXHIBIT 4 USDA Label Information for Non-basted Young Turkeys.....................................................................29

EXHIBIT 5 “Please Recycle” Symbol and Statement ................................................................................................30

USDA SYMBOL.........................................................................................................................................................31
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I. GENERAL

A. Product Description

Young turkeys or turkey roasts (commodity) produced from ready-to-cook young turkeys under 

this Specification will be packaged and packed in the following forms as specified in the 

contract:

Consumer Pack (100123) - Consumer packaged, frozen young turkeys without necks and 

giblets, basting optional. Turkeys must weigh not less than 12 pounds (5.44 kg) and not more

than 22 pounds (9.98 kg) per carcass weighed without necks and giblets. Turkeys must be 

packed with not more than four turkeys weighing up to 14 pounds (6.35 kg) per container or 

not more than two turkeys weighing over 14 pounds (6.35 kg) per container. The difference 

between individual carcass weights per container must be no more than 2 pounds (0.91 kg). 

The 2-pound (0.91 kg) increments must be: 12-14, 14-16, 16-18, 18-20, or 20-22 pounds. 

(Metric equivalency of increments: 5.44-6.35, 6.35-7.26, 7.26-8.16, 8.16-9.07, and

9.07-9.98 kg). A purchase unit will total 38,000 pounds (17,237 kg). A purchase or delivery 

unit may consist of shipping containers that cover two consecutive weight ranges only, except 

that delivery units with turkeys from the 12-14 pound (5.44-6.35 kg) weight range must 

contain turkeys weighing 12-14 pounds (5.44-6.35 kg) only. 

Bulk Pack (100124) - Bulk packed for further processing, chilled young turkeys without 

necks and giblets, non-basted. Frozen may be specified in the Solicitation. The individual

turkey weight range must be 18 pounds (8.16 kg) and higher per carcass weighed without 

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

herein. A purchase unit will total 36,000 pounds (16,329 kg). Under Substitution 

Regulations, bulk pack turkeys may be delivered in compliance with the Standard Yield 

Program.

Roasts (100125) - Frozen ready-to-cook young turkey roasts must weigh not less than 8 

pounds (3.63 kg) and not more than 12 pounds (5.44 kg). Roasts must be packaged in 

elasticized netting and moisture proof casings or plastic film bags and packed four roasts per 

fiberboard shipping container. A purchase unit will total 40,000 pounds (18,144 kg).

B. Food Defense Requirements

Contractors and subcontractors participating in the commodity purchase program must have a 

documented 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 security 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 Department of Agriculture’s (USDA) Agricultural 

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

A. Basic Requirements

1. Date Processed. The consumer pack turkey and turkey roasts must not be processed 

and packaged more than 90 calendar days prior to the first date of the delivery period. The bulk 

pack turkeys must not be processed prior to the date of the contract. 

2. Origin of Turkeys. Ready-to-cook turkeys and turkey roasts must be produced and 

processed from young 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 

commodities 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 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 ready-to-cook turkey carcasses and parts; 

consumer pack and bulk pack; preparation, formulation, and fabrication of turkey roasts; 

packaging and packing; freezing; labeling and marking; sampling; net weight; and checkloading.
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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. Organoleptic Requirements. The chilled (or frozen for roasts) turkey carcasses and 

parts will be examined on a continuous basis for the following organoleptic requirements: 

Chilled young turkey carcasses and parts must be free of rancidity; free of fruity, sulfide-like, 

cardboardy, tallowy, oily, oxidized, metallic, chlorine-like, or other foreign or off-odors; free of 

foreign materials (e.g., glass, paper, rubber, plastic, metal, 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 turkey carcasses and parts that do not comply with the organoleptic 

requirements will be rejected for use under this Specification.

7. Definition of a Lot. A lot is the amount of packaged commodity produced during a 

processing shift.
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B. Commodities

1. Commodities - Summary Table.

a. Consumer Pack b. Bulk Pack c. Roasts

Type:

Class:

Style:

Neck and 

Giblets:

Weight 

Range:

U.S. 

Grade:

Frozen

Young

Ready-to-Cook, Whole, 

Basting optional 

(approximately 3% basting 

ingredients added), 

provided in accordance

with 9 CFR part 381.169

Without neck and giblets

Weigh not less than 12 lbs. 

(5.44 kg) and not more 

than 22 lbs. (9.98 kg) per 

whole, ready-to-cook

carcass weighed without 

neck and giblets

U.S. Grade A (Grade B as 

permitted)

Chilled or Frozen

Young

Ready-to-cook, Whole 

(non-basted)

Without neck and giblets

Weigh 18 lbs. (8.16 kg) 

and up, weighed without 

neck and giblets

U.S. Grade B or better

Frozen

Prepared from breast 

meat, thigh meat, and 

skin of young ready-tocook turkeys

Ready-to-Cook

N/A

Weigh not less than 8 

lbs. (3.63 kg) and not 

more than 

12 lbs. (5.44 kg)

U.S. Grade A

2. Types.

a. Frozen consumer pack and bulk pack. Turkeys must be chilled (internal product 

temperature lowered to 40 °F (4.4 °C) or lower) immediately after processing. The chilled 

turkeys 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 turkey carcasses are not placed 

in a freezer immediately after packaging, the turkey carcasses 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 turkey carcasses

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 turkey carcasses are held at a temperature 

below 26° F (-3.3 °C), the turkeys will be considered to be in a freezer and subject to the 72-hour 
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freezing requirement that begins at the end of the shift the turkey carcasses enter the 26 °F 

(-3.3 °C) or lower temperature facility.

b. Chilled bulk pack.

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

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

(2) Chilled bulk pack turkey carcasses must be delivered to destination within 

5 calendar days after the date of slaughter.

c. Frozen roasts. Packaged roasts must be placed in a freezer within 48 hours of 

fabrication and must be frozen by lowering the internal product temperature to 0 °F (-17.8 °C) or 

lower within 72 hours from the time of entering the freezer. If the packaged roasts are not placed 

in a freezer immediately after packaging, the roasts must be held at a temperature not higher than 

36 °F (2.2 °C) and not lower than 26 °F (-3.3 °C). When packaged roasts are held at a 

temperature below 26 °F (-3.3 °C), the roasts 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 roasts enter the 26 °F 

(-3.3 °C) or lower facility.

3. Class. Young turkeys must conform to the definition for the class in AMS 70.202.

Young turkeys may be of either sex.

4. Style.

a. Individual carcasses of turkeys must conform to definitions and standards found in 

AMS 70.210.

b. Clips, tags, or bands must not be attached to the carcasses. (NOTE: This 

restriction does not apply to any devices allowed by FSIS for styling the product; for example, 

hock locks.)

5. Basting Options.

a. Basted. As an option, consumer pack turkeys may be injected with basting 

ingredients (approximately 3 percent basting ingredients (lot average not more than 3.3 percent 

and not less than 2.7 percent) added). Basted turkeys must be in the weight range specified for 

consumer pack turkeys with the net weight including the basting ingredients.

b. Non-basted. No solution or ingredients can be added.

6. 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 LPS Program’s

Sample Plan Level 1 (SPL-1) for consumer pack turkeys and Sample Plan Level 2 (SPL-2) for 

bulk turkeys and turkey roasts.
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7. Individual Carcass Weight. Consumer pack and bulk packed turkey carcasses will be 

examined for compliance with the weight range requirements. Consumer pack turkeys will be 

examined after basting. A sample of 10 carcasses will be randomly drawn, weighed for 

individual weight, and must comply with the following:

a. Consumer pack. Each individual carcass in the sample must weigh not less than 

12 pounds (5.44 kg) and not more than 22 pounds (9.98 kg), per ready-to-cook whole carcass, 

without necks and giblets.

b. Bulk pack. Each individual carcass in the sample must weigh a minimum of 

18 pounds (8.16 kg) per ready-to-cook whole carcass, without necks and giblets.

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

made prior to packaging. The frequency of sampling will be according to Poultry Programs’ 

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

represents will be rejected.

C. Consumer Pack, Packaging and Packing

All packaging and packing materials must comply with the requirements in section III. See 

sections IV. through VIII. for other requirements.

1. Packaging. Each turkey must be individually packaged in a heat-shrinkable, plasticfilm bag with good oxygen and moisture barrier properties; tensile and impact strength; tear 

resistance; and stability to protect product during frozen storage. The air must be removed from 

the bag, and the bag must be sealed and shrunk so that it snugly adheres to the turkey. 

2. Packing. Packaged turkeys must be packed into shipping containers with: (a) not more 

than four turkeys weighing up to 14 pounds (6.35 kg) per container; or (b) not more than two 

turkeys weighing over 14 pounds (6.35 kg) per container (see V.A.2.).

D. Bulk Pack, Packaging and Packing

Product must be packaged and packed in commercial containers that comply with section III. and 

the requirements listed below. See sections IV. through VIII. for other requirements.

1. Chilled Bulk Pack. Bulk pack chilled turkey carcasses must be: (a) packed in waxcoated fiberboard containers with a commercial cooling medium, (b) packed in covered combo 

bins as loose chilled pack, or (c) packaged in plastic-film bags and packed in fiberboard shipping 

containers.

2. Frozen Bulk Pack. Bulk pack frozen turkeys must be either: (a) packaged in plasticfilm bags or packed in containers lined with plastic-film bags, or (b) packed in fiberboard 

containers or commercial bulk containers.
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3. Plastic-film Bags for Bulk Pack. Plastic-film bags used for bulk pack turkeys must 

have tear resistance; tensile and impact strength; and the stability to protect the product during 

handling and storage. More than one turkey may be packaged in a bag, and the bag does not need

to be shrunk or vacuum packed. Plastic-film bags must be closed by commercial methods and 

materials.

E. Roasts

1. Sources of Meat and Skin for Roasts.

a. Breast and thigh meat (meat) and skin must be from non-basted (no solution or 

ingredients added), young turkeys and turkey parts. The chilled turkey breasts and thighs, meat, 

and skin must be deboned and used in the turkey roast within 7 calendar days after the date of 

slaughter. 

b. Chilled meat from boneless breasts and thigh, and skin from previously frozen 

turkeys may be used when: (1) the frozen turkeys have been packaged to protect them from 

freezer burn and dehydration during storage, (2) the turkeys have not been held more than 

180 days in frozen storage and have been identified so the class of turkey can be determined, and 

(3) the resultant meat from boneless breasts and thighs, and skin are processed into the roasts 

(without refreezing) within 48 hours from the time of deboning.

c. Frozen boneless breasts and thighs, meat, and skin may be used when:

(1) produced from freshly slaughtered turkeys, (2) packaged to protect against quality 

deterioration during storage and identified so the time in storage and the class, kind, and specific 

deboned turkey product can be determined, and (3) held not more than 180 days in frozen (0 oF 

or -17.8 oC) storage. After tempering, the meat must be used in the production of turkey roasts

within 48 hours. The temperature of the meat must not exceed 40 °F (4.4 °C) during the process.

2. Turkey from Other Plants. Chilled and/or frozen turkey carcasses and parts may be 

transferred or obtained from other processing plants to produce roasts, 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 and 

parts to be used in roasts as evidenced by a USDA certification. 

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

slaughtered, or date placed in frozen storage, as applicable; and the USDA-assigned plant 

number must be shown on each shipping container.

b. The chilled and/or frozen turkey carcasses and parts must be at an internal product 

temperature not higher than 40 °F (4.4 °C) when shipped from the origin plant and when 

received at the destination plant.
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3. Requirements for Meat and Skin.

a. Meat.

(1) Meat must be derived from the breast and thigh. Meat must be in 

recognizable portions; that is, whole, half, or quartered breasts, tenderloins, complete thighs, or 

thighs with no more than one-half of the meat missing. Scapula meat may be used, provided it is 

attached to the breast meat portion.

(2) Fatty blubber and spongy fat must be removed from the breast meat in the 

crop cavity.

(3) Mechanically separated turkey (comminuted, ground, chopped, or desinewed) 

cannot be used.

b. Skin.

(1) Skin must be used only to cover the outer surface of the roasts.

(2) Skin for covering a roast may include the skin covering the crop area and the 

neck skin up to the whisker if the fatty blubber, spongy fat, and membranes have been removed 

from these areas.

c. Containers of breasts, boneless thighs, meat, or skin must not contain added water 

(for example, water from ice or slush ice and water).

4. Examination for Defects. Boneless breasts and thighs, meat, and skin will be sampled 

and examined for the defects shown in Table 1.

a. A sample of 30 pieces of each meat component and 30 pieces of skin will be 

sampled and examined for the defects shown in Table 1, prior to being used in the formula. The 

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

Program’s SPL-1. Separate examinations will be made for: (1) bone and (2) other defects.

b. 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.

c. If the number of bone defects exceeds 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 

the applicable meat component or skin drawn twice each sampling interval until the cumulative 

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

d. If the samples of meat and skin have more defects than the maximum tolerance for 

the sample plan, the product the sample represents will be rejected.
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Table 1. Defects for Meat and Skin

Defects

Bone: Bone or bone-like material greater than 0.40 inch (1.02 cm) (see II.E.4.b).

Bone or bone-like material less than or equal to 0.40 inch (1.02 cm).

Other:

Discoloration:

Cartilage, bruise, blood clot, fatty blubber and spongy fat from the 

crop cavity on breast meat, or areas of discoloration as described below.

Any moderate discolorations.

Lightly shaded discolorations exceeding an area equivalent to the area of 

a circle having a diameter of 0.50 inches (1.27 cm). Slight discolorations 

are permitted, regardless of the area, provided the discoloration does not 

detract from the overall appearance of the meat.

Other:

Discoloration:

Feathers, blemishes, fatty blubber, spongy fat, membranes, or areas of 

discoloration as described below.

Any moderate discolorations.

Lightly shaded discolorations exceeding an area equivalent to the area of 

a circle having the diameter of 1.50 inches (3.81 cm). Slight discolorations 

are permitted on the skin, regardless of area, provided the discoloration 

does not detract from the appearance of the roast.

5. Formula for Roasts.

a. Formula. Proportions of ingredients required in preparing turkey roasts:

Percent of Total

Breast meat (minimum) 47.00

Thigh meat (maximum) 34.00

Skin (maximum) 12.50

Water (maximum) 5.00

Salt (maximum) 1.00

Sodium phosphates (maximum) 0.50

100.00

(1) Except as otherwise specified in II.E.5.a.(2), only the ingredients and the 

percentages of ingredients listed in the formulation above may be used. The sodium content of 

the turkey roast must be lower than or equal to 500 mg per 100 g.

(2) Additional breast meat may replace thigh meat. Additional breast meat or 

thigh meat may replace skin. The maximum percentage of thigh meat in the formulation may be 

exceeded if thigh meat replaces skin and minimum percentage of breast meat is maintained. 

b. Formulated batches of ingredients that do not comply with III.E.5.a. will be 

rejected for use in the roasts.
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c. USDA may select additional samples of packaged roasts to examine for 

compliance with formulation requirements prior to shipment or at destination.

6. Mixing.

a. Sodium phosphates and salt must be mixed with the water and added as a solution 

to the meat and skin during tumbling, massaging, or injecting. Sodium phosphates must be 

thoroughly mixed with the water prior to the addition of the salt to the solution.

b. Salt, sodium phosphates, and water must be incorporated into the meat and skin by 

tumbling, massaging, or injecting. Tumbling, massaging, or injecting must be accomplished 

without deforming, shredding, mutilating, or breaking up the pieces of meat.

7. Meat and Skin Percentages. The following final percentages are required for meat and 

skin in each packaged roast, and include the amount of salt and sodium phosphates and the 

moisture pickup permitted during formulation, as applicable:

a. Tumbled, massaged, or injected.

(1) For roasts, when both the meat and skin have been tumbled, massaged, or 

injected, 50.27 percent breast meat (minimum), 36.36 percent thigh meat (maximum), and 

13.37 percent skin (maximum).

(2) For roasts, when only the meat has been tumbled, massaged, or injected and 

the skin has not, 50.77 percent breast meat (minimum), 36.73 percent thigh meat (maximum), 

and 12.50 percent skin (maximum).

(3) The maximum tolerance of moisture, salt, and sodium phosphates applies to 

each individual component (breast meat, thigh meat, and skin) and to each packaged roast.

b. Substitution of thigh meat for skin. For roasts, where thigh meat has been 

substituted for skin, the maximum percentage of thigh meat permitted will be increased 

proportionately to the decrease in percentage of skin.

8. Hand and Mechanical Forming or Stuffing. 

a. Roasts may be fabricated by hand or by mechanically forming or stuffing. The 

mechanical process must: (1) result in finished roasts with recognizable pieces of breast and 

thigh meat; (2) not intermingle the breast meat and thigh meat; (3) result in a lengthwise layering 

effect of the breast meat and thigh meat throughout the length of the finished roast; (4) not 

interfere with the uniform distribution and the appearance of the skin covering; and (5) be 

approved by Livestock, Poultry and Seed Program. (Approval will be granted on an individual 

plant basis after a review of the process and when the resulting fabrication is found acceptable by 

supervisory personnel of the Grading Division, LPS Program, USDA/AMS.)
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b. For hand-formed or hand-stuffed roasts, pieces of breast and thigh may be cut from 

the recognizable portions of meat and removed during fabrication of the roast to facilitate 

meeting the percentages of breast meat or thigh meat (see II.E.7.). One piece of breast and one 

piece of thigh may be cut from the recognizable portions of meat and added to the roast during 

fabrication to meet the percentages of breast meat or thigh meat (see II.E.7.).

9. Skin Coverage.

a. At least 50 percent of the outer surface of the roasts must be covered with skin. 

Skin must be uniformly distributed over the outer surface of the roast.

(1) Skin covering may overlap without limit in all areas provided, (a) the fatty 

tissue has been removed from the sternal and pectoral feather tracts, (b) the percentage of the 

skin does not exceed the maximum amount listed in the formula, and (c) the areas are smooth in 

appearance.

(2) When fat is not removed from the sternal and pectoral feather tracts, no 

overlapping is permitted in these particular areas.

b. Skin cannot be used in the interior of the roasts.

10. Netting.

a. After assembling, the formed roast must be enclosed in an elasticized netting.

b. Roasts must be fabricated, netted, packaged, and packed so they will retain their 

unfrozen and netted shape after cooking, and each slice can be served with minimal separation.

11. Packaging and Packing. All packaging and packing materials must comply with the 

requirements in section III.

a. Packaging.

(1) Requirements. After netting, a mechanically formed roast must be packaged 

in a casing and a hand-stuffed roast must be packaged in a plastic-film bag, casing, or heatshrinkable plastic-film bag. The casings and bags must have a wall thickness of not less than 2 

mil (0.002 inch) or be a heat-shrinkable, plastic-film bag with characteristics equivalent to the 2 

mil low-density polyethylene bag. Casings and bags must protect the commodity from 

dehydration, freezer burn, quality deterioration, or contamination during the conditions of use.

(2) Casings and bags must fit snugly around the roasts and be sealed by metal 

clip, plastic clip, or other device in a manner that will protect the product from dehydration, 

freezer burn, and quality deterioration. Metal wire ties, paper-coated wire ties, or staples must 

not be used for sealing plastic-film casings or bags. Metal clips may be used to seal/close casings 

or bags. 
12

b. Packing. Four packaged roasts must be packed in each shipping container.

12. Weight, Length, and Diameter Requirements. Unfrozen packaged roasts must 

comply with the following size requirements:

a. Weight. Each roast must weigh not less than 8 pounds (3.63 kg), and not more 

than 12 pounds (5.44 kg);

b. Length. Each roast must measure between 9 and 17 inches (22.9 to 43.2 cm) in 

length; and 

c. Diameter. Each roast must measure between 4 and 7 inches (10.2 to 17.8 cm) in 

diameter.

13. Examination for Fabrication Requirements and Defects.

a. Examination for fabrication. Three packaged roasts will be sampled and examined 

for compliance with the fabrication defects (requirements for meat and skin percentages, II.E.7.) 

as shown in Table 2. The frequency of sampling and number of defects allowed in a sample will 

be those outlined in LPS Program’s SPL-2.

(1) Sample roasts with more fabrication defects than the maximum tolerance for 

the sample plan will result in the rejection of the product the samples represent.

(2) USDA may select additional samples of packaged roasts to examine for 

compliance with fabrication requirements prior to shipment or at destination.

b. Examination for defects. Packaged roasts will be sampled and examined for 

compliance with size requirements (weight, length, and diameter) and grade factors, such as skin 

coverage and overlap, and exterior defects.

(1) Three roasts will be examined for the defects shown in Table 2. The number 

of defects allowed will be as outlined in the LPS Program’s SPL-2.

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

plan, the product the sample represents will be rejected.
13

Table 2. Defects for Finished Roasts

Defect

Fabrication: A fabrication defect for a finished roast is when: 

Both meat and skin are tumbled or massaged, and the percentage of 

breast meat is less than 50.27, the percentage of thigh meat is more 

than 36.36, or the percentage of skin is more than 13.37;

Only the meat is tumbled or massaged, and the percentage of breast 

meat is less than 50.77, the percentage of thigh meat is more than 

36.73, or the percentage of skin is more than 12.50; or

The substitution of thigh meat for skin does not comply with II.E.7.

Size: A size defect for a finished roast is when the roast:

Weighs less than 8 pounds (3.63 kg), or more than 12 pounds 

(5.44 kg);

Measures less than 9 inches (22.9 cm), or more than 17 inches 

(43.2 cm) in length; or

Measures less than 4 inches (10.2 cm), or more than 7 inches 

(17.8 cm) in diameter.

Skin Coverage: Less than 50 percent of the outer surface of the roast is covered with 

skin, or when the skin or skin coverage does not comply with II.E.9.

Exterior: Three or more feathers greater than 0.75 inches (1.91 cm) in length.

Any moderate discolorations. 

Lightly shaded discoloration on the skin or meat exceeding an area 

equivalent to the area of a circle having a diameter of 1.50 inches 

(3.81 cm). 

14. Metal Detection. Each fabricated roast must be examined by a metal detection 

device capable of detecting metallic contaminants including, but not limited to, stainless steel 

shavings, metal clips, metal fragments from cutting equipment, and pieces of wire. Netted roasts 

must be examined prior to or after placing in the casing or plastic-film bag in accordance with the 

procedures in AMS 910, Poultry Grader’s Handbook. As an alternate method, the meat used in 

the roast may be examined by an in-line metal detection device installed in the mechanical 

stuffing or forming system. Product found to be contaminated with metal will be handled in 

accordance with FSIS procedures. Other procedures for examination of roasts or meat and skin 

must be approved by the Deputy Administrator of LPS Program, in writing.
14

15. Ready-to-Cook Roasts for Further Processing. Roasts may be delivered within the 

plant (see section VII.D.) when there is an approved contract for further processing between the 

processing plant and the final recipient of the product. Roasts delivered in this manner must be 

netted and delivered on a lot or sub-lot basis in the chilled state (at an internal product 

temperature not lower than 26 °F (-3.3 °C) and not higher than 40 °F (4.4 °C)), without being 

packaged in casings or plastic-film bags, for further processing under contract between the plant 

and the final recipient. Delivery (point of delivery and acceptance) within the plant must be 

under procedures approved by LPS Program.

III. PACKAGING AND PACKING MATERIALS

All packaging and packing materials must be clean and in new condition, must be of commercial 

quality, must not impart objectionable odors or flavors to the commodity, must be safe (not 

adulterate or injurious to health) for use in contact with food products, and must be tamperevident. Tamper-evident is defined as packaging and packing with one or more indicators or 

barriers to entry, which, if breached or missing, can reasonably be expected to provide visible 

evidence that tampering has occurred.

A. Shipping Containers

Shipping containers must: (1) be good commercial fiberboard containers that are acceptable by 

common or other carrier for safe transport to point of destination; (2) be of such size to pack the 

commodity without slack filling or bulging; (3) withstand the stresses of handling shipping, 

stacking, and storage; and (4) be closed by commercially acceptable methods and materials. 

Steel or wire straps, and staples must not be used for final closure of consumer pack turkeys and 

turkey roasts containers. Adhesive or staples cannot be used to fasten the top portion of 

telescope-style containers to the bottom portion. Staples may be used to manufacture and to 

assemble containers, provided the staples are fastened into the container and tightly clenched to 

eliminate sharp edges prior to packing the commodity into the shipping containers.

B. Containers for Bulk Pack

Commercial fiberboard shipping containers used for bulk pack turkeys must be closed by 

commercial methods and materials.

IV. LABELING

Commercial labeling (IV.A., and IV.G.-H.) or USDA labeling (IV.B.-H.) must be used. When 

commercial or USDA labeling is selected, both the packages and shipping containers within a 

purchase unit must be labeled in that format. Unless otherwise specified, the contractor must use 

the same label format (commercial or USDA) within a purchase unit.
15

A. Commercial Labeling Requirements for Consumer Pack and Roasts

Commercially labeled packages and shipping containers must be labeled in accordance with FSIS 

requirements. Labeling must be approved by FSIS prior to acceptance for use under this 

Specification.

1. Commercial Labels. Commercial labels must be the processor’s own commercial 

label (brand name). Distributors’ labels are not allowed.

2. Traceable Product. The processor must establish a product identification and record 

system that clearly links product by place and time of manufacture to specific USDA contracts 

and destinations. When the company uses the same commercial label for the product certified as 

complying with this Specification and commercial product, the identification system must 

differentiate between USDA and non-USDA products. An alpha numeric code may be used for 

information that is in addition to FSIS labeling requirements. The required product identification 

and record system, including codes, must be reviewed by USDA/AMS before production begins 

for the contract(s).

3. USDA Grade for Consumer Pack. In addition to the FSIS commercial labeling 

requirements, the USDA grade mark must be shown on each shipping container of consumer 

pack graded commodity. For shipping containers containing both U.S. Grades A and B 

consumer pack turkeys, no grade will be placed on the shipping container. If individual packages 

are commercially labeled, the USDA grademark must be printed on each package.

4. Nutrition Facts, Ingredients and Allergen statements on shipping containers. Nutrition

Facts must be provided. The ingredient statement, even for single ingredient foods, must be 

included as a statement separate from the name of the product, e.g. Ingredients: _____________. 

The allergen statement must be provided in the format which complies with the Food Allergen 

Labeling and Consumer Protection Act (FALCPA) for any product which contains milk, eggs, 

fish, crustacean shellfish, tree nuts, peanuts, soy or wheat; e.g. Allergen: This product contains 

______.

B. USDA Labeling Requirements for Consumer Pack and Roasts

When USDA labeling is used, any deviation from the labeling requirements in this Specification 

must be approved by the Contracting Officer, in writing, prior to start of production. Labeling 

and marking of the commodity must be in accordance with this Specification. Labeling and 

marking information must be water-fast, non-smearing, of a contrasting color, clear, and 

readable.

1. USDA Labeled Packaged Consumer Pack and Roasts.

a. Consumer Pack. When both U.S. Grades A and B turkeys are included in a 

delivery unit, the USDA grade must be shown on each package of turkey.
16

b. Roasts.

(1) Plant number, production date, and net weight. The following information 

must be legibly preprinted, stamped, or stenciled on each casing or bag of roast; or preprinted, 

stamped, or stenciled on a waterproof tag in water-fast, non-smearing ink and securely attached 

to the sealing device of each casing or bag of roast:

- The USDA-assigned plant number.

- Date of production (month, day, and year).

- The net weight must be shown, except for in-plant delivery where the roasts are 

delivered without packaging in casings or bags.

(2) Additional labeling requirements. There must be no other labeling of the 

packaging materials.

2. USDA Labeled Shipping Containers for Consumer Pack and Roasts.

a. Labeling and Marking Information.

(1) Requirements. Labeling and marking information must be preprinted, 

stamped, or stenciled on each shipping container; or printed on a self-adhesive label and applied 

to each shipping container. This information, in essentially the same layout, is provided in 

EXHIBITS 1 - 4.

(2) Qualifying statement (as applicable). For consumer pack basted commodity, 

the asterisks (*) must appear on each shipping container (as shown in Exhibit 3) beside the 

commodity name and qualifying statement.

(3) USDA grade for Consumer Pack. The USDA grademark must be shown on 

the “one end” designated panel of each shipping container of commodity. For shipping 

containers containing both U.S. Grades A and B consumer pack turkeys, no grade will be placed 

on the shipping container.

(4) Nutrition Facts, Ingredients and Allergen statements on shipping containers.

Nutrition Facts must be provided. The ingredient statement, even for single ingredient foods, 

must be included as a statement separate from the name of the product, e.g. Ingredients: 

_____________. The allergen statement must be provided in the format which complies with the 

Food Allergen Labeling and Consumer Protection Act (FALCPA) for any product which 

contains milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, soy or wheat; e.g. Allergen: 

This product contains ______.

(5) Recycle Symbol and Statement. The contractor shall place somewhere on the 

surface of each recyclable shipping container the recycle symbol shown in EXHIBIT 5. The 

statement “PLEASE RECYCLE” is to be placed under the symbol. The recycle symbol and 

statement must be legibly printed in permanent ink.
17

(6) Inventory Control Information. The processor may include any additional 

information (including bar codes) for processor inventory control purposes. This information

may be applied somewhere on the shipping container but must not cover or conflict with the 

labeling requirements of this Specification.

b. Universal Product Code (UPC).

(1) UPC symbol and code, called Interleaved 2 of 5 (I 2/5), must appear on each 

shipping container. The complete code, including the check digit, must be printed in machinereadable and human-readable form. The start and stop indicators will be included in the bar 

codes. Printing, readability, and scanability of the bar code must be in accordance with UPC 

guidelines published by GS1 US., Princeton Pike Corporate Center, 1009 Lenox Drive, Suite 

202, Lawrenceville, NJ 08648.

(2) The contractor will use the code furnished by USDA. USDA has acquired a 

unique processor’s identification number for the commodity purchase programs and will use a

unique item code number for consumer pack and roasts purchased under this Specification. The 

contractors need not join GS1.

- Consumer pack: The 14-digit UPC code for shipping containers of 

consumer pack is: 1 07 15001 00123 5

- Roasts: The 14-digit UPC code for shipping containers of roasts is:

1 07 15001 00125 9

(3) The UPC code must be placed in the lower right-hand corner of the “one end” 

designated panel of each shipping container.

c. Labeling of Shipping Containers for Bulk Pack

(1) Requirements. USDA-assigned plant number, type and name of the product, 

date of production, and net weight of the product must be shown on each container or bin. In 

addition, each shipping container must be identified with the USDA Contract Compliance stamp 

with certificate number.

(2) In-Plant Deliveries. When in-plant delivery is made (see VII.D.), the 

contractor must label and mark the end product(s) according to the requirements of the State 

distributing agency.

d. Use of Previously Printed USDA Labeling Materials.

Carryover inventories of existing supplies of printed packing materials (USDA Labeling) from 

the Commodity Specification for Turkey and Turkey Products dated May 2012 may be used. If 
18

the ingredients and allergen statement changes from that printed on existing supplies, the 

contractor/processor must request approval for use of carryover inventories from FSIS.

Shipping containers or labels with incorrect: (1) contract number, (2) plant number, (3) date 

packed, (4) USDA Grade, (5) name of product, (6) ingredients statement, (7) net weight, 

(8) allergen statement, or (9) nutrition facts information or label must be corrected before they 

can be used. The incorrect information must be blocked out and the correct information legibly 

printed, stenciled, or stamped in permanent ink. Additionally, the name, address, and phone 

number of the processor must appear on each shipping container.

e. Additional Labeling Issues.

The following are not acceptable for use under this Specification:

-- Commercial labels that do not have a processor traceability system and code.

-- Commercial labeling traceability coding and systems that have not been 

reviewed by a representative of LPS Program, Grading Division.

-- Distributor commercial labels.

-- Two or more different commercial labels in the same purchase unit.

-- Commercially labeled packages and shipping containers of turkey roasts and 

USDA labeled packages and shipping containers of turkey roasts in the same 

purchase unit.

C. Free Along Side (FAS) Vessel Deliveries

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

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

clearly printed on at least two sides of each pallet.

V. FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

A. Material and Net Weight Compliance

1. Verification of Materials and Defects.

a. 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:
19

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

commodity presented for acceptance under this Commodity Specification for Turkey and Turkey 

Products dated March 2013, comply or will comply with the terms of this Commodity 

Specification.

Name ___________________________

Title ____________________________”

One certification is adequate for all production under this Specification.

b. Packaging defects. Packages in a delivery unit will be examined for defects that 

affect protection, expose product, or permit dehydration or freezer burn or quality deterioration 

during storage, such as tears, holes, or improperly sealed or closed packaging.

c. Packing defects. Shipping containers in a delivery unit will be examined for 

condition, labeling, and marking defects according to the United States Standards for Condition 

of Food Containers.

d. Tolerance for defects. If samples of packaged commodity or shipping containers 

in a delivery unit have more defects than the maximum tolerance for the applicable Poultry 

Programs’ sample plan, the delivery unit will be rejected.

2. Net Weight. Net weight of each delivery unit will be determined by the test-weighing 

procedures of Poultry Programs.

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.

(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.
20

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

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

b. Consumer pack and roasts. A purchase or delivery unit of consumer pack and 

roasts must total 38,000 and 40,000 pounds (17,237 and 18,144 kg) net, respectively. A weight 

variation of minus 1 percent is permitted on each delivery unit. USDA will pay the contractor for 

the amount of commodity delivered within the required weight range.

c. Consumer pack. A maximum of 11,400 pounds (5,171 kg) net weight 

U.S. Grade B young turkeys may be included in a delivery unit at $0.03 per pound less than the 

contracted price for U.S. Grade A. The discount must be stated on the grading certificate.

(1) Each delivery unit of consumer pack must contain all basted or all non-basted 

birds. Non-basted product must not have solutions or ingredients added.

(2) The net weight per carcass within individual shipping containers must not 

vary more than an increment of 2 pounds (0.91 kg). The 2-pound (0.91 kg) increments must be: 

12-14, 14-16, 16-18, 18-20, or 20-22 pounds. (Metric equivalency of increments: 5.44-6.35,

6.35-7.26, 7.26-8.16, 8.16-9.07, and 9.07-9.98 kg.)

(3) With the exception of turkeys in the 12-14 pound weight range, a delivery unit 

may consist of shipping containers which cover two consecutive weight ranges only. For 

example, if a delivery unit consists of turkeys from the 14-16 and 16-18 pound (6.35-7.26 and 

7.26-8.16 kg) weight ranges, it may not contain turkeys smaller than 14 pounds (6.35 kg) or 

larger than 18 pounds (8.16 kg).

d. Bulk pack. A purchase or delivery unit of bulk pack turkeys must total 

36,000 pounds (16,330 kg) net, or multiples thereof. Less than 36,000 pounds (16,330 kg) will

be rejected. Containers used to ship bulk pack will be uniform in both type and size in each 

delivery unit. Bulk pack must be delivered chilled. Subject to an agreement in writing with the 

processor receiving the commodity, or as specified in the applicable Solicitation/Invitation, it 

may be delivered frozen.

e. Net weight determination. Net weight for consumer pack, roasts, and frozen bulk 

pack will be determined at origin, and for chilled bulk pack, at the destination specified in the 

contract. The net weight of each delivery unit will be determined by a Grader at the contractor’s 

expense.

f. Alternate net weight verification. As an alternative to test weighing at time of 

checkloading, the contractor may request on-line verification of net weights for consumer pack 

turkeys and turkey roasts. Upon receiving the request, a Federal-State supervisor, Grading 

Division, LPS Program (or their designee), will determine that the facilities and procedures are in 

accordance with applicable LPS Program’s instructions for this Specification.
21

B. Prerequisites for Loading and Shipping Frozen Commodities

1. Visual Inspection. Frozen consumer pack, bulk pack, and roasts must be a uniform 

light and bright color. Moisture (ice) present in a packaged roast or consumer packaged turkey 

must not exceed occasional small areas showing a thin layer of clear or pinkish-colored ice. 

Frozen commodity showing evidence of purge beyond the tolerance; or defrosting, refreezing, or 

freezer deterioration will be rejected for use under this Specification.

2. Internal Product Temperature.

a. Requirements. Internal product temperature of frozen consumer pack, bulk pack, 

and roasts 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 product 

temperature of frozen commodities at time of loading, the contractor may request an alternate 

method utilizing product temperature sensing devices. If this option is selected, a Federal-State 

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 Chief of the 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. The contractor must not ship the commodity unless informed by the Grader that 

the designated commodity to be shipped meets contract specifications.
22

VI. UNITIZATION

Each delivery unit of consumer pack and roasts must be unitized (palletized and stretch-wrapped) 

and must comply with the following:

A. Pallets

Pallets must be good quality, 48 inches x 40 inches, nonreversible, flush stringer, and partial 

four-way entry. Each pallet of shipping containers must be stretch-wrapped with plastic film in a 

manner that will secure each container and layer of containers on the pallet. Palletized product 

must be loaded in a way that will prevent shifting and damage to the containers of product. 

Pallet loads shall be stacked in a manner that minimizes the overhang of the shipping containers 

over the edges of the pallets and exposes the principal shipping container display panels to 

facilitate certification examinations.

B. Pallet Exchange

Contractors may arrange for pallet exchange with consignees; however, USDA is not responsible 

for such arrangements.

VII. SHIPMENT AND DELIVERY

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

applicable Solicitation, and this Specification.

A. Contract Compliance Stamp

Each shipping 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 shipping 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 is by truck, the driver must, upon delivery, give the certificate to 

the Grader, warehouseman, or consignee, as applicable.
23

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. Seals shall be ǩth inch in 

diameter, high security bolt, or equivalent. The contractor must maintain a record of each seal 

number used for 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 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 VII.C of this 

Specification.

D. Delivery Notification

The contractor must comply with the Master Solicitation regarding Advance Shipping Notices 

(ASNs) and unloading appointments.

1. In-Plant Deliveries. When an in-plant delivery is made, the contractor must notify the 

appropriate resident Grader and furnish applicable information.

a. Definition of a sublot. A lot (see definition, Section II.A.7.) 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.
24

b. Bulk pack. In-plant delivery of up to three sublots per purchase unit of bulk pack 

is permitted when the contractor slaughters and further processes (in accordance with a contract 

between contractor and final recipient of the final product(s)) the turkey in the same processing 

plant. Test weighing of sublots will be done in accordance with procedures established by LPS

Program.

c. Roasts. Roasts may be delivered in the same plant where the roasts were produced 

in unfrozen form without casings or bags or without being packaged in containers (see Section 

II.E.15.). Such deliveries will be discounted, against the contractor’s account, by 3.5 cents per 

pound.

2. Delivery In Storage. Delivery may be made in store 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 store.

E. Split Deliveries

The contractor is responsible to deliver the quantity stated on the Sales Order/Item number to 

each destination. Contractors must provide to the Grader, at time of shipment, the number of 

boxes and pounds for each destination.

1. Consumer Pack and Roasts. At the option of the contractor, a purchase unit for 

multiple destinations (split deliveries) may be delivered on separate trucks provided each truck 

ships the total quantity stated on the Sales Order/Item number. Any additional costs will accrue

to the contractor’s account.

2. Bulk Pack. 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. 

VIII. DESTINATION EXAMINATION

A. Commodity Requirements

Before acceptance by consignee, frozen commodity may be examined by a Grader on a spotcheck 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.

26

EXHIBIT 1

USDA Labeled Shipping Containers

Marking Information: Shipping containers may be marked substantially as shown below. Detailed 

USDA labeling information is provided in Exhibits 2 - 4. Markings must be legibly preprinted, 

stamped, stenciled, or printed on a separate self-adhesive label and applied to containers. The 

USDA symbol, copy back of Specification, is to be a minimum of 2.25 inches (5.72 cm) in height and 

may be printed on the top panel or the principal display panel. The processor’s name, address, and 

phone number may be printed on the top panel or the principal display panel. The processor’s

name and address may indicate the individual processing plant, the company headquarters, or the 

company address and phone number that handles product complaints. FSIS Safe Handling 

Instructions must be preprinted or applied as a separate self-adhesive label on each package or 

shipping container.

(THE OTHER END Panel)

(THE 

OTHER SIDE 

Panel)

(TOP PANEL)

PERISHABLE--KEEP FROZEN

KEEP AT 0 oF (-17.8 oC)

OR BELOW

(TOP PANEL) (ONE SIDE 

Panel)

USDA 

Labeling

Information 

(shown in 

Exhibits 2-4).

(ONE END - Principal Display Panel)
27

EXHIBIT 2

USDA Label Information for Turkey Roasts

Marking Information: USDA labeling information must be printed on the principal 

display panel of each shipping container as provided in Exhibit 1. Markings must be 

legibly preprinted, stamped, stenciled on containers, or printed on a separate self-adhesive 

label and applied to containers. The UPC 14-digit I 2/5 code, and symbol, must be shown 

in the lower right-hand corner of the principal display panel. The USDA symbol, copy 

back of Specification, must be a minimum of 2.25 inches (5.72 cm) in height and may be 

printed on the top panel or the principal display panel. The processor’s name, address, 

and phone number may be printed on the top panel or the principal display panel. The 

processor’s name and address may indicate the individual processing plant, the company 

headquarters, or the company address and phone number that handles product 

complaints. FSIS Safe Handling Instructions must be preprinted or applied as a separate 

self-adhesive label on each package or shipping container.

FROZEN READY-TO-COOK TURKEY ROASTS

Ingredients:

(Food Allergen Statement

Must be placed here) Required

Processor’s Nutrition Facts Label

Name, Address, and Phone Must Be Placed Here

Safe Handling Instructions

Must Be Placed Here.

KEEP FROZEN

__ Bags Net

Weight___ LBS. (___ KG) DATE PACKED (Month, Day, and Year)

UPC Symbol and Code 
28

EXHIBIT 3

USDA Label Information for Basted Young Turkeys

Marking Information: USDA labeling information must be printed on the principal 

display panel of each shipping container as provided in Exhibit 1. Markings must be 

legibly preprinted, stamped, stenciled on containers, or printed on a separate self-adhesive 

label and applied to containers. The UPC 14-digit I 2/5 code, and symbol, must be shown 

in the lower right-hand corner of the principal display panel. The USDA symbol, copy 

back of Specification, must be a minimum of 2.25 inches (5.72 cm) in height and may be 

printed on the top panel or the principal display panel. The processor’s name, address, 

and phone number may be printed on the top panel or the principal display panel. The 

processor’s name and address may indicate the individual processing plant, the company 

headquarters, or the company address and phone number that handles product 

complaints. FSIS Safe Handling Instructions must be preprinted or applied as a separate 

self-adhesive label on each package or shipping container.

FROZEN READY-TO-COOK

YOUNG TURKEYS*

*Injected with approximately 3 percent of a solution of _____.

Ingredients:

(Food Allergen Statement

Must be placed here)

Required

Processor’s Nutrition Facts Label

Name, Address, and Phone Must Be Placed Here

Safe Handling Instructions

Must Be Placed Here

KEEP FROZEN

DATE PACKED (Month, Day, and Year)

Net Weight___ LBS. (___ KG)

UPC Symbol and Code 
29

EXHIBIT 4

USDA Label Information for Non-basted Young Turkeys

Marking Information: USDA labeling information must be printed on the principal 

display panel of each shipping container as provided in Exhibit 1. Markings must be 

legibly preprinted, stamped, stenciled on containers, or preprinted on a separate selfadhesive label and applied to containers. The UPC 14-digit I 2/5 code, and symbol, must be 

shown in the lower right-hand corner of the principal display panel. The USDA symbol, 

copy back of Specification, must be a minimum of 2.25 inches (5.72 cm) in height and may 

be printed on the top panel or the principal display panel. The processor’s name, address, 

and phone number may be printed on the top panel or the principal display panel. The 

processor’s name and address may indicate the individual processing plant, the company 

headquarters, or the company address and phone number that handles product 

complaints. FSIS Safe Handling Instructions must be preprinted or applied as a separate 

self-adhesive label on each package or shipping container.

FROZEN READY-TO-COOK

YOUNG TURKEYS

Ingredients:

(Food Allergen Statement

Must be placed here)

Required

Processor’s Nutrition Facts Label

Name, Address, and Phone Must Be Placed Here

Safe Handling Instructions

Must Be Placed Here.

KEEP FROZEN

DATE PACKED (Month, Day, and Year)

Net Weight___ LBS. (___ KG)

UPC Symbol and Code 
30

EXHIBIT 5

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
31

USDA SYMBOL