Commodity Specification

CHICKEN PARTS

APRIL 2013
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Table of Contents

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

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

III. LABELING ...........................................................................................................................................................9

G. Free Along Side (FAS) Vessel Deliveries ......................................................................................................12

IV. FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY ...................................................12

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

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

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

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

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

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

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

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

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

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

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

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

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

2. Class...............................................................................................................................................................4

3. Styles..............................................................................................................................................................4

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

5. Carcass Weight ..............................................................................................................................................5

6. Individual Weights.........................................................................................................................................5

7. Chilling. .........................................................................................................................................................6

8. Organoleptic Requirements............................................................................................................................6

9. Tare for Ice Glazed Parts...............................................................................................................................6

10. Individual Freezing ......................................................................................................................................7

C. Packaging and Packing .....................................................................................................................................7

1. Materials........................................................................................................................................................7

2. Packaging and Packing Requirements............................................................................................................8

3. Packing Tolerances for Breast and Leg Quarters, and Cut-up Commodities.................................................8

D. Freezing ............................................................................................................................................................9

A. Commercial Labeling Requirements.................................................................................................................9

1. Commercial Labels........................................................................................................................................9

2. Traceable Product ..........................................................................................................................................9

3. U.S. Grade .....................................................................................................................................................9

4. Nutrition Facts, Ingredients and Allergen Statements....................................................................................9

B. USDA Labeling Requirements........................................................................................................................10

C. USDA Labeled Packages................................................................................................................................10

D. USDA Labeled Shipping Containers..............................................................................................................10

1. Labeling and Marking Information. .............................................................................................................10

2. Recycle Symbol and Statement....................................................................................................................11

3. Inventory Control Label...............................................................................................................................11

E. Use of Previously Printed USDA Labeling Materials.....................................................................................12

F. Additional Labeling Issues..............................................................................................................................12

A. Material and Net Weight Compliance ............................................................................................................12

1. Verification of Materials and Defects. .........................................................................................................12

2. Net Weight...................................................................................................................................................13

B. Prerequisites for Loading and Shipping Frozen Commodity ..........................................................................14

1. Visual Inspection .........................................................................................................................................14

2. Internal Product Temperature. .....................................................................................................................14

C. Inspection and Checkloading ..........................................................................................................................15

1. Requirements ...............................................................................................................................................15

2. Procedures....................................................................................................................................................15
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V. UNITIZATION ....................................................................................................................................................15

VI. SHIPMENT AND DELIVERY...........................................................................................................................16

VII. DESTINATION EXAMINATION.....................................................................................................................17

A. Pallets .............................................................................................................................................................15

B. Pallet Exchange...............................................................................................................................................15

A. Contract Compliance Stamp ...........................................................................................................................16

B. Grading Certificate..........................................................................................................................................16

1. Railcar or Piggyback....................................................................................................................................16

2. Trucks..........................................................................................................................................................16

C. Loading and Sealing of Vehicles ....................................................................................................................16

1. Railcar..........................................................................................................................................................17

2. Truck or Piggyback......................................................................................................................................17

D. Delivery Notification ......................................................................................................................................17

1. In-Plant Deliveries.......................................................................................................................................17

2. Delivery In Storage ......................................................................................................................................17

E. Split Deliveries................................................................................................................................................17

A. Commodity Requirements ..............................................................................................................................18

B. Temperature....................................................................................................................................................18

EXHIBIT 1 USDA Labeled Shipping Containers.......................................................................................................19

EXHIBIT 2 USDA Label Information for Chicken Breast Quarters and Leg Quarters...............................................20

EXHIBIT 3 USDA Label Information for Cut-Up Chickens ......................................................................................21

EXHIBIT 4 USDA Label Information for Individually Frozen Cut-Up Chickens......................................................22

EXHIBIT 5 USDA Label Information for Chicken Drumsticks..................................................................................23

EXHIBIT 6 USDA Label Information for Chicken Leg Quarters...............................................................................24

EXHIBIT 7 USDA Label Information for Chicken Thighs.........................................................................................25

EXHIBIT 8 “Please Recycle” Symbol and Statement .................................................................................................26

USDA SYMBOL.........................................................................................................................................................27
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I. GENERAL

A. Product Description

Chicken parts produced under this Specification will be packaged and packed in one or more of 

the following forms as specified in the contract:

Breast and Leg Quarters (Inactive) - Frozen chicken breast quarters and leg quarters. 

Breast quarters and leg quarters must be produced from ready-to-cook broiler/fryer chickens 

that weigh 2.50 to 3.75 pounds (1.13 to 1.70 kg) without neck and giblets. The commodity 

must be packed in a minimum of four plastic-film bags and packed 40 pounds (18.14 kg) net 

weight in each fiberboard shipping container, with 1,000 containers per purchase unit totaling 

40,000 pounds (18,144 kg).

Cut-up (100098), Kosher Cut-up (110052) - Frozen cut-up chickens, 8 pieces, without necks 

and giblets. Cut-up chickens must be produced from ready-to-cook broiler/fryer chickens 

that weigh 2.50 to 3.75 pounds (1.13 to 1.70 kg) without neck and giblets. The commodity 

must be packed in a minimum of four plastic-film bags and packed 40 pounds (18.14 kg) net 

weight in each fiberboard shipping container, with 1,000 containers per purchase unit totaling 

40,000 pounds (18,144 kg).

Individually Frozen Cut-up (Inactive) - Individually frozen parts, prepared from cut-up

chickens, 8 pieces, without necks and giblets. Cut-up chickens must be produced from readyto-cook broiler/fryer chickens that weigh 2.50 to 3.75 pounds (1.13 to 1.70 kg) without neck 

and giblets. The commodity must be individually frozen, packaged in a minimum of four 

plastic-film bags, and packed 40 pounds (18.14 kg) net weight in each fiberboard shipping 

container, with 1,000 containers per purchase unit totaling 40,000 pounds (18,144 kg).

Drumsticks (100878) - Frozen chicken drumsticks. Drumsticks must weigh a minimum of 

4.15 ounces (117.65 g) each, or be produced from ready-to-cook broiler/fryer chickens that 

weigh a minimum 3.70 pounds (1.68 kg) per whole carcass, without neck and giblets. The 

commodity must be packaged in a minimum of four plastic-film bags, and packed 40 pounds 

(18.14 kg) net weight in each fiberboard shipping container, with 1,000 containers per 

purchase unit totaling 40,000 pounds (18,144 kg).

Leg Quarters (100105) - Frozen chicken leg quarters. Leg quarters must weigh between 9

and 14.5 ounces (255.14 and 411.06 g) each or be produced from ready-to-cook broiler/fryer 

chickens that weigh 2.50 to 4.00 pounds (1.13 to 1.81 kg) per whole carcass, weighed 

without neck and giblets. The commodity must be packaged in a minimum of four plasticfilm bags, and packed 40 pounds (18.14 kg) net weight in each fiberboard shipping container, 

with 1,000 shipping containers per purchase unit totaling 40,000 pounds (18,144 kg).

Thighs (100879) - Frozen chicken thighs with back portion. Thighs must weigh between 

4.80 and 9.30 ounces (136.08 and 263.65 g) each, or be produced from ready-to-cook 

broiler/fryer chickens that weigh 2.50 to 5 pounds (1.13 to 2.27 kg) per whole carcass, 
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weighed without neck and giblets. The commodity must be packaged in a minimum of four 

plastic-film bags and packed 40 pounds (18.14 kg) net weight in each fiberboard shipping 

container. A purchase unit will consist of 1,000 shipping containers totaling 40,000 pounds 

(18,144 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 broiler/fryer chicken breast and leg quarters, cut-up 

chickens, IF cut-up chickens, drumsticks, leg quarters, and chicken thighs with back portion 

(commodity) must not be processed and packaged more than 30 calendar days prior to the date of 

the contract.

2. Origin of Chickens. The commodity must be produced and processed from chickens 

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

Livestock, Poultry and Seed (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 chicken breast and leg quarters, cut-up chickens,

IF cut-up chickens, drumsticks, leg quarters, and thighs with back portion; packaging and 

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

4. FSIS Requirements. The commodity must be produced and processed in a 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. 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 received at the destination plant.
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B. Commodities

1. Commodities - Summary Table.

a. BREAST

and LEG

QUARTERS

b. CUT-UP c. IF CUT-UP d. DRUMSTICKS e. LEG

QUARTERS

f. THIGHS

Type:

Class:

Style:

Neck 

and 

Giblets:

Weight 

Range:

U.S. 

Grade:

Frozen

Broiler/Fryer

Ready-toCook, Breast 

Quarters and 

Leg Quarters

Without neck 

and giblets

From readyto-cook, 

whole, which 

weigh 

2.50 to 3.75 

pounds 

(1.13 to 1.70 

kg) without 

neck and 

giblets

U.S. Grade A 

Frozen

Broiler/Fryer

Ready-to-Cook, 

Cut-up, 8-piece 

cut

Without neck 

and giblets

From ready-tocook, whole, 

which weigh 

2.50 to 3.75 

pounds 

(1.13 to 1.70 kg) 

without neck and 

giblets

U.S. Grade A 

Frozen

Broiler/Fryer

Ready-to-Cook, 

Cut-up, 8-piece 

cut

Without neck 

and giblets

From ready-tocook, whole, 

which weigh 

2.50 to 3.75 

pounds 

(1.13 to 1.70 kg) 

without neck and 

giblets

U.S. Grade A 

Frozen

Broiler/Fryer

Ready-to-Cook, 

Drumsticks

N/A

Must weigh a 

minimum of 

4.15 ounces 

(117.65 g) each, 

or be from 

ready-to-cook, 

whole, which 

weigh a 

minimum 3.70 

pounds (1.68 kg) 

without neck and 

giblets

U.S. Grade A for 

all factors, 

except U.S. 

Grade B quality 

for exposed flesh

Frozen

Broiler /Fryer

Ready-to-Cook, 

Leg Quarters

N/A

Must weigh 

between 9 and 

14.5 ounces 

(255.14 and 

411.06 g) each 

or be from 

ready-to-cook, 

whole, which 

weigh 2.50 to 

4.00 pounds 

(1.13 to 1.81

kg) without 

neck and 

giblets

U.S. Grade B 

or better

Frozen

Broiler /Fryer

Ready-to-Cook,

Thighs with back 

portion

N/A

Must weigh 

between 4.80 and 

9.30 ounces 

(136.08 and 

263.65 g) each, or 

be from ready-tocook, whole, 

which weigh 2.50 

to 5 pounds (1.13 

to 2.27 kg) 

without neck and 

giblets

U.S. Grade A for 

all factors, except 

U.S. Grade B 

quality for 

exposed flesh

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

3. Styles. Individual 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 parts.

b. For breast quarters and eight-piece cut-up chicken commodities, the neck must be 

separated from its junction with the body of the carcass. Separation of all other parts must be 

accomplished at the joints or separation points described in AMS 70.210. All cuts must be in a 
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neat manner without mutilation of adjacent muscle and/or bone and without producing bone 

splinters. These cuts may be made by mechanical means.

c. Eight-piece cut-up commodities. Whole chickens must be cut into eight pieces--

two wings, two drumsticks, two breast quarters without wings (two breast halves with back 

portions), and two thighs with back portions.

4. 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 Grade A parts, and Sample Plan Level 2 (SPL-2) for Grade B 

parts.

5. Carcass Weight. For the production of breast and leg quarter and cut-up commodities, 

10 carcasses will be randomly drawn, weighed for individual weight, and must comply with the 

following:

a. Breast and leg quarters and cut-up commodities. Each carcass in the sample must 

weigh 2.50 to 3.75 pounds (1.13 to 1.70 kg), per ready-to-cook whole carcass, without neck and 

giblets.

b. Drumsticks, leg quarters and thighs, Drumstick, leg quarter, and thigh

commodities must comply with the requirements in II.B.6.

c. Weight determination. Compliance with individual carcass weight requirements 

will be made prior to cutting into the individual parts. 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.

6. Individual Weights. At the option of the contractor, the drumsticks, leg quarters, and 

thighs with back portion must be produced from or must weigh as follows:

a. Leg quarters. Leg quarters must be produced from chickens that weigh 2.50 to 

4.00 pounds (1.13 to 1.81 kg), without neck and giblets, or the leg quarters must be sampled and 

weighed for individual weight. 

(1) If the individual weight option is selected, a sample of 10 leg quarters will be 

randomly selected before packaging.

(2) Each leg quarter in a sample must weigh between 9 and 14.5 ounces (255.14 

and 411.06 g).

b. Drumsticks. Drumsticks must be produced from chickens that weigh a minimum 

of 3.70 pounds (1.68 kg), or the drumsticks must be sampled and weighed for individual weight.
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(1) If the individual weight option is selected, a sample of 10 drumsticks will be 

randomly drawn before packaging. 

(2) Each drumstick in a sample must weigh not less than 4.15 ounces 

(117.65 grams). 

c. Thighs. Thighs with back portion must be produced from chickens that weigh 2.50 

to 5 pounds (1.13 to 2.27 kg), without neck and giblets, or the thighs must be sampled and 

weighed for individual weight.

(1) If the individual weight option is selected, a sample of 10 thighs will be 

randomly drawn before packaging.

(2) Each thigh in a sample must weigh between 4.80 and 9.30 ounces 

(136.08 and 263.65 g).

d. 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.

7. Chilling.

a. Requirements. The commodity must be chilled, processed, packaged, packed, and 

placed in a freezer within 7 calendar days after the date of slaughter.

b. All commodities, except IF cut-up. Within the 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).

8. Organoleptic Requirements. The chilled commodity will be examined on a 

continuous basis for the following organoleptic requirements: chilled commodity 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, metal, plastic 

etc.); 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 parts sample that 

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

Specification.

9. Tare for Ice Glazed Parts. When ice glazing methods are used for the IF cut-up 

chicken, the Grader will randomly weigh 10 parts according to established LPS Program 

procedures for determining tare weight for ice glazed products. Both unglazed and glazed parts 

will be weighed to determine the tare weight.
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10. Individual Freezing. The chilled parts for IF cut-up commodity must be individually 

frozen in an in-line freezing system so the individual parts do not stick together after they are 

packaged and packed in shipping containers. NOTE: Ice glazing methods are permitted. The 

determination of commodity for 72-hour freezing verification will be made as the commodity 

exits the in-line freezing system as follows:

a. Individually frozen commodity exiting an in-line freezing system with internal 

product temperatures higher than 0 °F (-17.8 °C) must be packaged and placed in a freezer. The 

internal product temperature must be lowered to 0 °F (-17.8 °C) or lower within 72 hours from 

the time the commodity enters the freezer.

b. Individually frozen commodity exiting an in-line freezing system with internal 

product temperatures 0 °F (-17.8 °C) or lower is in compliance with the 72-hour freezing 

requirement (in II.B.10.a.).

c. In all cases, the commodity must be placed in a freezer immediately after 

packaging.

C. Packaging and Packing

1. Materials. All packaging and packing materials must be clean and in new condition, 

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

product or be 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. Plastic-film bags. Plastic-film bags must be a polyethylene film bag with a wall 

thickness of not less than 2 mil (0.002 inch), and must protect the commodity from dehydration, 

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

b. Shipping containers. Shipping containers must: (a) be good commercial 

fiberboard containers that are acceptable by common or other carrier for safe transport to point of 

destination; (b) be of such size to pack the commodity without slack filling or bulging; 

(c) withstand the stresses of handling, shipping, stacking, and storage; and (d) be closed by 

commercially acceptable methods and materials. Steel or wire straps must not be used for final 

closure. Staples must not be used for final closure of shipping 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 the fiberboard shipping 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.
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2. Packaging and Packing Requirements.

a. Chicken parts must be packaged: (1) in a minimum of four bags with 

approximately equal amounts in each bag; (2) in natural proportions, as applicable; and 

(3) packed to a net weight of 40 pounds (18.14 kg) per shipping container.

b. Plastic-film bags of chicken parts must be evenly distributed to facilitate 

separation without thawing.

(1) Bags must be sealed in a manner that will prevent leaking and protect the 

commodity from dehydration or freezer burn, and meet the tamper-evident requirements of this 

Specification.

(2) Metal wire ties, paper-coated wire ties, or staples must not be used for sealing 

plastic-film bags.

3. Packing Tolerances for Breast and Leg Quarters, and Cut-up Commodities. Chicken 

parts in any individual shipping container need not come from the same whole chicken. The 

number and kind of parts or pieces in each shipping container must be proportional both in 

number and kind to those found in a whole chicken.

a. Tolerances for individual containers. One shipping container will be drawn and 

examined each sampling interval for compliance with the following packing tolerance criteria:

(1) Tolerance for breast and leg quarters. In a shipping container, the difference 

between the number of breast quarters and leg quarters must not be more than two.

(2) Tolerance for cut-up chicken commodities.

(a) Thigh pieces, drumsticks, and breast pieces. In a shipping container, the 

difference between the part having the least pieces and the part having the most pieces must not 

be more than four.

(b) Wings. Other chicken parts in approximately natural proportions may be 

substituted for wings. The wings must not exceed the number of pieces of the part (breast, thigh, 

or drumstick) in the shipping container having the greatest number of pieces. For example, if a 

shipping container of eight-piece, cut-up chicken contains 42 breast pieces, 38 thigh pieces, and 

39 drumsticks, wings must not exceed 42 pieces.

(c) Example: A shipping container has 27 breast pieces, 31 thigh pieces, 

30 drumsticks, and 32 wings. In this example, the thigh pieces, drumsticks, and breast pieces are 

within the permitted range of 4, but since the wings exceed the number of pieces of the other part 

with the greatest number of pieces in the shipping container (32 wings exceed 31 thigh pieces), 

the commodity does not meet tolerance requirements.
9

b. Reject criteria. If any sample (a shipping container of parts) does not meet the 

packing tolerance requirements, the shipping containers of parts the sample represents will be 

rejected.

D. Freezing

Chilled 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 which begins at the 

end of the shift the commodity enters the 26 °F (-3.3 °C) or lower facility.

III. LABELING

Commercial labeling (III.A. and III.F.-G.) or USDA labeling (III.B.-G.) 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. The contractor must use the same label format 

(either commercial or USDA) within a purchase unit.

A. Commercial Labeling Requirements

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. 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 before production begins for the 

contract(s).

3. U.S. Grade. In addition to FSIS commercial labeling requirements, the USDA 

grademark for breast and leg quarters and cut-up commodities must be printed on shipping 

containers. If packages are commercially labeled, the USDA grademark must be printed on each 

package of breast and leg quarters and cut-up commodities.

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: _____________. 
10

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

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

Specification must be approved by the Contracting Officer, in writing, prior to start of 

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

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

clear, and readable.

C. USDA Labeled Packages

No labeling information is required on the packaging materials.

D. USDA Labeled Shipping Containers

1. Labeling and Marking Information. 

a. Requirements. Labeling and marking information must be preprinted, stamped, 

stenciled on shipping containers; or printed on a self-adhesive label and applied to shipping 

containers. This information, in essentially the same layout, is provided in EXHIBITS 1 - 7.

b. USDA grade. The USDA grademark, for breast and leg quarters and cut-up 

commodities must be shown on the principal display panel of each shipping container.

c. 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 ______.

d. Universal Product bar Code.

(1) A Universal Product Code (UPC), symbol and code, called Interleaved 2 of 5 

(I 2/5), must appear on the principal display panel of each shipping container. The complete 

code, including the check digit, must be printed in machine-readable 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.
11

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

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

a unique item code number for each commodity purchased under this Specification. The 

contractors need not join GS1 US.

(a) Breast and leg quarters. The 14-digit UPC code for shipping containers of 

breast and leg quarters is: (Inactive)

(b) Cut-up chicken. 

(1) The 14-digit UPC code for shipping containers of cut-up chicken is: 

1 07 15001 00098 6

(2) The 14-digit UPC code for shipping containers of Kosher cut-up 

chicken is: 1 07 15001 10052 5

(c) IF cut-up chicken. The 14-digit UPC code for shipping containers of 

individually frozen cut-up chicken is: (Inactive)

(d) Drumsticks. The 14-digit UPC code for shipping containers of drumsticks 

is: 1 07 15001 00878 3

(e) Leg quarters. The 14-digit UPC code for shipping containers of leg 

quarters is: 1 07 15001 00105 1

(f) Thighs. The 14-digit UPC code for shipping containers of thighs with 

back portion is: 1 07 15001 00879 6

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

designated panel of each shipping container.

2. Recycle Symbol and Statement. The contractor shall place somewhere on the surface 

of each recyclable shipping container the recycle symbol shown in EXHIBIT 8. The statement 

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

be legibly printed in permanent ink.

3. 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 surface of the shipping container but must not cover or conflict with the 

labeling requirements of this Specification.
12

E. Use of Previously Printed USDA Labeling Materials

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

the Commodity Specifications for Chicken Parts dated May 2012 may be used. Shipping 

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

(4) nutrition facts information label, or (5) universal product code(s) must be corrected before 

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

printed, stenciled, or stamped in permanent ink. Incorrect USDA grade information on shipping 

containers and labels must be blocked out. Additionally, the name, address, and phone number 

of the processor must appear on each shipping container.

F. 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.

-- Commercial labels and USDA labels in the same purchase unit.

G. Free Along Side (FAS) Vessel Deliveries 

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

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

clearly printed on at least two sides of each pallet.

IV. FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

A. Material and Net Weight Compliance 

1. Verification of 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:
13

“(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 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.

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 Livestock, 

Poultry and Seed Program’s sample plan, the delivery unit will be rejected.

2. Net Weight. 

a. A purchase unit or delivery unit will total 40,000 pounds (18,144 kg) net, or 

multiples thereof.

b. Each delivery unit, except as provided in IV.A.2.f., will be examined for 

compliance with the net weight requirements at time of checkloading.

c. 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.

d. Twelve (12) shipping containers will be selected at random from a delivery unit to 

determine net weight. The total net weight of the 12 shipping containers must be equal to or 

greater than 480 pounds (217.72 kg). If an individual shipping container in the sample from the 

delivery unit has a net weight of less than 39.6 pounds (17.96 kg), the delivery unit will be 

rejected.

(1) If the total net weight is less than 480 pounds (217.72 kg), but greater than or 

equal to 475.20 pounds (215.55 kg), the delivery unit with the following average net weight per 

container will be accepted at the corresponding discount:
14

(a) Average test net weight per container less than 40.0 pounds 

(18.14 kg), but not less than, 39.6 pounds (17.96 kg), a contract price discount of 1.0% will be 

applied. 

(b) Average test net weight per container less than 39.6 pounds 

(17.96 kg) will be unacceptable.

(c) Payments will be made on the actual quantity delivered. All price 

adjustments will be based on a delivery unit.

(2) If the total net weight of 12 shipping containers is less than 475.20 pounds 

(215.55 kg), the delivery unit will be rejected.

e. A rejected delivery unit may be reworked and reoffered one time only. However, 

if an individual shipping container in the sample of the reworked delivery unit has a net weight of 

less than 39.60 pounds (17.96 kg), the delivery unit will be rejected.

f. As an alternative to test weighing at time of checkloading, the contractor may 

request on-line verification of net weights. 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.

B. Prerequisites for Loading and Shipping Frozen Commodity

1. Visual Inspection. Frozen chicken parts must be a uniform light and bright color. 

Moisture (ice) present in frozen commodity must not exceed occasional small areas of clear, 

pinkish- or reddish-colored ice. Frozen commodity showing any 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 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 product 

temperature 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 
15

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

the designated commodity to be shipped meets contract specifications.

V. UNITIZATION

Each delivery unit of commodity must be unitized (palletized and stretch-wrapped) and 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 principle 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.
16

VI. SHIPMENT AND DELIVERY

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

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

provisions:

A. Contract Compliance Stamp

Each 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.

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 certification agent. Thereafter, all delivery units--truck lot and 

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

resistant, serially numbered, high security seals. Suppliers of commodities, products and/or 

services shall be responsible for placing 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 unit. 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 
17

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 VI.C of this 

Specification.

D. Delivery Notification

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

Notices (ASNs) and unloading appointments.

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

appropriate resident Grader and furnish applicable information.

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

Sales Order/Item Number and the place the contractor has the commodity in storage are the 

same. Inspection and certification by a Grader are also required for transfers in 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.

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.

VII. DESTINATION EXAMINATION

The cost of a destination examination, before or after delivery, by a Grader on acceptable product 

will be for the account of USDA. Costs for destination examination of rejected delivery units 

will be for the account of the contractor. The origin Grader will make arrangements for 

destination examinations prior to delivery.

19

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 - 7. Markings must be 

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

applied to containers. The USDA symbol, copy on 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 must be 

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

must indicate the individual processing plant, the company headquarters, or the company 

address and phone number that handles product complaints.

(THE OTHER END Panel)

(THE OTHER 

SIDE Panel)

(TOP PANEL)

PERISHABLE--KEEP FROZEN

KEEP AT 0 °F (-17.8 °C)

OR BELOW

(TOP PANEL) (ONE SIDE 

Panel)

USDA 

Labeling

Information 

(shown in 

Exhibits 2-7).

(ONE END - Principal Display Panel)
20

EXHIBIT 2

USDA Label Information for Chicken Breast Quarters and Leg Quarters

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 applicable UPC 14-digit I 2/5 code and symbol, must 

be shown in the lower right-hand corner of the principal display panel. The safe handling 

instructions must be shown. The USDA symbol, copy on 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 must be 

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

must indicate the individual processing plant, the company headquarters, or the company 

address and phone number that handles product complaints.

FROZEN BROILER/FRYER CHICKEN

BREAST QUARTERS AND LEG QUARTERS

 

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

 Safe Handling Instructions Ingredients:(Food Allergen Statement, 

 May Be Placed Here Must Be Placed Here)

KEEP FROZEN 

Net Weight 40 LBS. (18.14 KG) DATE PACKED Month, Day, and Year

 UPC Symbol and Code 
21

EXHIBIT 3

USDA Label Information for Cut-Up Chickens

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 safe handling instructions 

must be shown. The USDA symbol, copy on 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 must be printed on the top panel 

or the principal display panel. The processor’s name and address must indicate the 

individual processing plant, the company headquarters, or the company address and phone 

number that handles product complaints.

FROZEN CUT-UP

BROILER/FRYER CHICKENS

Without Neck and Giblets 

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

 Safe Handling Instructions Ingredients:(Food Allergen Statement

 May Be Placed Here Must Be Placed Here)

KEEP FROZEN

 

Net Weight 40 LBS. (18.14 KG) DATE PACKED Month, Day, and Year

 UPC Symbol and Code 
22

EXHIBIT 4

USDA Label Information for Individually Frozen Cut-Up Chickens

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 safe handling instructions 

must be shown. The USDA symbol, copy on 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 must be printed on the top panel 

or the principal display panel. The processor’s name and address must indicate the 

individual processing plant, the company headquarters, or the company address and phone 

number that handles product complaints.

INDIVIDUALLY FROZEN CUT-UP

BROILER/FRYER CHICKENS

Without Neck and Giblets 

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

 Safe Handling Instructions Ingredients:(Food Allergen Statement, 

May Be Placed Here Must Be Placed Here)

KEEP FROZEN

 

Net Weight 40 LBS. (18.14 KG) DATE PACKED Month, Day, and Year

 UPC Symbol and Code 
23

EXHIBIT 5

USDA Label Information for Chicken Drumsticks

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 safe handling instructions 

must be shown. The USDA symbol, copy on 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 must be printed on the top panel 

or the principal display panel. The processor’s name and address must indicate the 

individual processing plant, the company headquarters, or the company address and phone 

number that handles product complaints.

FROZEN BROILER/FRYER

CHICKEN DRUMSTICKS

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

 Safe Handling Instructions Ingredients:(Food Allergen Statement,

May Be Placed Here Must Be Placed Here)

KEEP FROZEN

 

Net Weight 40 LBS. (18.14 KG) DATE PACKED Month, Day, and Year

 UPC Symbol and Code 
24

EXHIBIT 6

USDA Label Information for Chicken Leg Quarters

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 safe handling instructions

must be shown. The USDA symbol, copy on 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 must be printed on the top panel 

or the principal display panel. The processor’s name and address must indicate the 

individual processing plant, the company headquarters, or the company address and phone 

number that handles product complaints.

FROZEN BROILER/FRYER

CHICKEN LEG QUARTERS Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

 Safe Handling Instructions Ingredients:(Food Allergen Statement,

May Be Placed Here Must Be Placed Here)

KEEP FROZEN

 

Net Weight 40 LBS. (18.14 KG) DATE PACKED Month, Day, and Year

 UPC Symbol and Code 
25

EXHIBIT 7

USDA Label Information for Chicken Thighs

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 safe handling instructions 

must be shown. The USDA symbol, copy on 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 must be printed on the top panel 

or the principal display panel. The processor’s name and address must indicate the 

individual processing plant, the company headquarters, or the company address and phone 

number that handles product complaints.

FROZEN BROILER/FRYER 

CHICKEN THIGHS WITH BACK PORTION

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

 Safe Handling Instructions Ingredients:(Food Allergen Statement,

May Be Placed Here Must Be Placed Here)

KEEP FROZEN

 

Net Weight 40 LBS. (18.14 KG) DATE PACKED Month, Day, and Year

 UPC Symbol and Code 
26

EXHIBIT 8

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
27

USDA SYMBOL