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Date Revised: 02/25/2016

APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR OVEN-ROASTED 

8-PIECE CUT-UP CHICKEN

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

Room 2624 S-Bldg, Phone: (202) 692-0342

Supersedes: FPPS Oven Roasted 8-Piece Cut-Up Chicken 

May 2015 – Changes from previous requirements in blue

Effective: February 2016

100 ITEM DESCRIPTION

110 Oven-Roasted Chicken (110080) – Frozen oven-roasted cut-up chicken (8 pieces -

breasts, thighs, drumsticks, and wings) produced from ready-to-cook broiler/fryer 

chicken carcasses without neck and giblets, weighing 2.50 to 3.75 pounds. The 

commodity is packaged in a minimum of three plastic-film bags and packed 

approximately 30 pounds net weight in each shipping container. A purchase unit 

consists of 36,000 pounds.

200 APPLICABLE DOCUMENTS

210 The following documents are incorporated as part of this USDA, AMS, FSCS 

Division FPPS – Oven-Roasted 8-Piece Cut-Up Chicken – February 2016:

210.1 AMS/LPS/QAD Policies and Procedures (QAD 600 Series).

210.2 Poultry Products Inspection Regulations (9 CFR § 381).

210.3 Regulations Governing the Voluntary Grading of Poultry Products and Rabbit

Products (7 CFR § 70) and the U.S. Classes, Standards, and Grades for Poultry

(AMS 70.200 et seq., 9 CFR § 381.170 to 172).

210.4 AMS Master Solicitation for Commodity Procurements and Solicitation.

300 CHECKLIST OF REQUIREMENTS

310 Domestic Products – Refer to the current AMS Master Solicitation of Commodity 

Procurements.
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320 Food Defense – Refer to the current AMS Master Solicitation of Commodity 

Procurements.

400 HARVESTING

410 All harvesting activities shall comply with all applicable Food Safety and Inspection 

Service (FSIS) regulations and requirements, including 9 CFR § 381, and shall be 

done under FSIS inspection.

420 Humane Handling – All poultry shall be humanely handled in accordance with 

FSIS Directive 6100.3.

500 PROCESSING

510 All processing activities shall comply with all applicable FSIS regulations and 

requirements, including 9 CFR § 381, and shall be done under FSIS inspection.

520 Performance Standards – Product shall be produced under FSIS pathogen 

reduction standards, as specified in 9 CFR § 310.25. 

530 Inspection for contract and FPPS compliance shall be in accordance with the 

Regulations Governing the Voluntary Grading of Poultry Products and Rabbit 

Products (7 CFR § 70) and the U.S. Classes, Standards, and Grades for Poultry 

(AMS 70.200 et seq.) under the supervision of an AMS Grader. The Grader shall

be responsible for certification of compliance with the requirements of this FPPS 

for ready-to-cook cut-up chickens; marinating and cooking of cut-up chicken parts; 

packaging and packing; freezing; labeling and marking; net weight; and 

checkloading.

531 USDA Sampling Option – USDA may select additional commodity for further 

inspection or may draw samples for laboratory analyses.

531 AMS Sampling Option – AMS may select additional commodity for further 

inspection or may draw samples for laboratory analyses.

540 Class and Style – The commodity shall be prepared from freshly harvested

chickens (broiler/fryers, AMS 70.200 et seq.). Individual parts from ready-to-cook 

chickens shall conform to the definitions and standards in AMS 70.201 and 

70.210.

541 U.S. Grade – Oven-roasted 8-piece cut-up chicken shall be produced from readyto-cook chicken parts which are U.S. Grade A and be in accordance with 7 CFR §

70 and AMS 70.200 et seq. Grading shall be under the supervision of an AMS

Grader using the LPS Program’s Sample Plan Level 1 (SPL-1).
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542 Chicken from Other Plants – Chilled chicken or chicken parts may be transferred 

or obtained from other processing plants, provided they: 

542.1 Have been processed, handled, and identified in accordance with this FPPS; and 

542.2 Comply with the freshly harvested, organoleptic, temperature, and other applicable 

requirements of this FPPS as evidenced by USDA certification.

543 Type, class, and specific name of product or part; U.S. grade, when applicable; 

date harvested; and USDA-assigned plant number shall be shown on each 

shipping container.

544 The chilled chicken and chicken parts shall be at an internal product temperature 

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

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

550 Carcass Weight – Chicken parts shall be prepared from freshly harvested

broiler/fryer chickens which weigh 2.50 to 3.75 pounds without neck and giblets.

550.1 A sample of 10 carcasses shall be randomly drawn and individually weighed for 

compliance with the weight range requirements. Compliance with individual weight 

requirements shall be made prior to cutting carcasses into individual parts. The 

frequency of sampling shall be according to LPS Program’s Sample Plan Level 2 

(SPL-2).

551 Cut-up Parts – No frozen or previously frozen ready-to-cook chicken or chicken 

parts shall be used. The chilled chicken or chicken parts shall be processed into 

commodity within 7 calendar days after the day the chickens are harvested.

552 Ready-to-cook whole chickens shall be cut into eight pieces. Two breast pieces

with back portions, two wings, two drumsticks, and two thighs with back portions.

The ready-to-cook parts shall comply with the grade criteria. Clips, tags, or bands 

shall not be attached to the parts. The neck shall be separated from its junction 

with the body of the carcass. Separation of the wings and thighs from the carcass 

and separation of the drumsticks from the thighs shall be accomplished at the 

joints or separation points described in AMS 70.210. All cuts shall be in a neat 

manner without mutilation of adjacent muscle and/or bone, and without producing 

bone splinters, and may be made by mechanical means.

553 Organoleptic Requirements – The chilled ready-to-cook chicken and chicken parts 

used to produce cooked chicken parts shall be examined on a continuous basis for 

the following organoleptic requirements: chilled chicken and chicken parts shall be 

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

chlorine-like, or other foreign and off-odors; free of foreign materials (e.g., glass, 
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paper, rubber, plastic, wood, metal); shall show no evidence of mishandling or 

deterioration; and shall have a bright color and show no evidence of dehydration or 

freezing and thawing. 

560 The commodity shall not be processed or packaged more than 90 days prior to the 

first day of the delivery period.

561 Marinating – Ready-to-cook chicken parts shall be marinated in a solution of water, 

seasoning, and sodium/potassium phosphates before cooking. Marination shall be 

at no more than 15 percent of the weight of cut-up chicken. The marinating 

solution shall be comprised of the following:

561.1 Soy and gluten are not allowed.

561.2 Water (minimum) 88.75 percent

561.3 Seasoning (up to) 8.00 percent

561.4 Phosphate (up to) 3.25 percent

562 Percent Marinade – Marinated chicken parts shall be sampled and weighed to 

calculate the percentage of marinade pick-up in accordance with LPS Program’s

sampling procedures. 

563 Glazing – Marinated chicken parts shall be glazed with the following glazing 

mixture up to a maximum of 5 percent pick-up. Glazed chicken parts shall be 

sampled and weighed to calculate the percentage of glaze pick-up in accordance 

with LPS Program’s sampling procedures. 

563.1 Soy and gluten are not allowed.

563.2 Water 90.90 percent

563.3 Glazing Mix 9.10 percent

564 Oven Roasting – Marinated and glazed chicken parts shall be cooked to an 

internal temperature of 165 °F (73.9 °C) or higher.

565 Organoleptic Requirements and Defects – A sample of 10 cooked chicken parts 

shall be drawn and examined for organoleptic requirements (Table 1). The 

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

LPS Program’s SPL-2.

566 Sodium Content – No more than 200 mg per 2-ounce (56 grams) serving as 

evidenced by the nutritional labeling.
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570 Individual Freezing – Cooked chicken breast pieces, thighs, drumsticks, and wings 

shall be chilled and individually frozen so the individual chicken parts do not stick 

together after they are packaged and packed in shipping containers.

571 Immediately after cooking is completed, the internal product temperature of the 

commodity shall be lowered continuously by an in-line chilling/freezing system.

572 Individually frozen commodity exiting an in-line chilling/freezing system shall be 

packaged and placed in a freezer. The internal product temperature shall be 

lowered to 10 °F (-12.2 °C) or lower within 24 hours from the time the commodity 

enters the freezer.

580 Metal Detection – The commodity shall 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 

metal. 

581 Cooked chicken parts shall either be examined:

581.1 Prior to packaging, or

581.2 After packaging, or

581.3 After they are packed in shipping containers in accordance with the procedures in 

QAD Policies and Procedures (QAD 600 Series).

582 Commodity found to be contaminated with metal shall be handled in accordance 

with FSIS procedures. Other procedures for the examination of the commodity 

shall be approved by the Director of the FSCS Division in writing.

600 PACKAGING AND PACKING

610 The contractor shall assure that all packaging, packing, labeling, closure, marking, 

and palletization comply with the National Motor Freight Regulations and FSIS 

regulations and the requirements listed below.

620 Packaging – All packaging and packing materials shall be clean and in new 

condition, shall not impart objectionable odors or flavors to the commodity, shall be 

safe for use in contact with food products (cannot adulterate product or be 

injurious to health), and shall be tamper-evident. Tamper-evident is defined as 

packaging or packing materials 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 supplier of packaging material shall 

furnish, on company stationary, a Certificate of Conformance (COC) that the 

packaging material complies with FSIS regulations (9 CFR § 381.144(c)) to the 
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Contractor and signed by a person authorized to do so. One COC is adequate

and valid until the Contractor changes its packaging material supplier.

621 Plastic-film Bags – Bags for packaging and/or packing the commodity shall be a 

polyethylene-film bag with a wall thickness of not less than 2 mil (0.002 inch); and 

shall protect the commodity from dehydration, freezer burn, or quality deterioration 

during the conditions of use. Closure methods shall be approved by a 

representative of the QA Division. Metal wire ties, paper-coated wire ties, or 

staples shall not be used for sealing plastic-film bags.

630 Shipping Containers – Shipping containers shall: (1) be good commercial 

fiberboard containers that are acceptable by common or other carrier(s) 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 accepted methods and materials. 

Steel or wire straps shall not be used for final closure. Staples shall 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.

640 Packing

641 Cooked chicken parts shall be packaged in a minimum of three plastic-film bags in 

each shipping container.

650 Packing Tolerances

651 Thighs, Drumsticks, Breast Pieces and Wings – In a shipping container, the 

difference between the part having the least pieces and the part having the most 

pieces shall not be more than four. The wings shall not exceed the number of 

pieces of the other parts (breast pieces, thighs, or drumsticks) in the shipping 

container having the greatest number of pieces.

651.1 Example – A shipping container has 28 breast pieces, 31 thighs, 30 drumsticks, 

and 32 wings. In this example, the thighs, drumsticks, and breast pieces are within 

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

other parts with the greatest number of pieces in the shipping container (32 wings 

exceed 31 thighs), the product does not meet requirements.

700 LABELING

710 CN Labeling information or a Product Formulation Statement demonstrating 

product contribution to the National School Lunch Program meal pattern 
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requirements is required. For more information on the CN Labeling Program, see 

the section for Food Manufacturers/Industry on the FNS website: 

http://www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program

711 Commercial labeling or USDA labeling shall be used. When commercial or USDA 

labeling is selected, both the packages and shipping containers within a purchase

unit shall be labeled in that format. The contractor shall use the same label format 

(either commercial or USDA) within a purchase unit.

712 Commercial Labeling Requirements

712.1 Commercially labeled packages and shipping containers shall be labeled in 

accordance with FSIS requirements. Labeling shall require approval by FSIS prior 

to acceptance for use under this FPPS.

712.2 Commercial Labels – Commercial labels shall be the processor’s own commercial

labels. Distributors’ labels will not be allowed.

713 Traceable Product – The processor shall 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 FPPS and 

commercial product, the identification system shall differentiate between USDA 

and non-USDA products. An alphanumeric code may be used for information that 

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

and record system, including traceability and coding system, shall be reviewed by 

USDA/AMS before production begins for the contract(s).

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

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

ingredient foods, shall be included as a statement separate from the name of the 

product, e.g. Ingredients: _____________. The allergen statement shall be 

provided in the format which complies with the Food Allergen Labeling and 

Consumer Protection Act (FALCPA), and 9 CFR § 317.2(b), 9 CFR 381.116(a) for 

any product which contains milk, eggs, fish, crustacean shellfish, tree nuts, 

peanuts, soy or wheat; e.g. Allergen: This product contains ______. For additional 

guidance refer to the Compliance Guidance at: 

http://www.fsis.usda.gov/wps/wcm/connect/f9cbb0e9-6b4d-4132-ae27-

53e0b52e840e/Allergens-Ingredient.pdf?MOD=AJPERES

730 USDA Labeling Requirements

731 When USDA labeling is used, any deviations from the USDA labeling requirements 

in this FPPS shall be approved by the Contracting Officer, in writing, prior to start 
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of production. Labeling and marking of the commodity shall be in accordance with

this FPPS. Labeling and marking information shall be water-fast, non-smearing, of 

a contrasting color, clear, and readable.

732 USDA Labeled Shipping Containers

733 Requirements – Labeling and marking information shall 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 and 2.

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

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

ingredient foods, shall be included as a statement separate from the name of the 

product, e.g. Ingredients: _____________. The allergen statement shall 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 ______.

740 Universal Product Code

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

2/5), shall appear on each shipping container. The complete code, including the 

check digit, shall be printed in machine-readable and human-readable form. The 

start and stop indicators shall be included in the bar codes. Printing, readability, 

and scanability of the bar code shall be in accordance with UPC guidelines 

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

202, Lawrenceville, NJ 08648.

742 The Contractor shall use the code furnished by USDA. USDA has acquired a 

unique manufacturer’s identification number for the commodity purchase programs 

and shall use a unique item code number for Oven-Roasted 8-Piece Cut-Up 

Chicken purchased under this FPPS. The Contractor need not join GS1 US.

743 The 14-digit UPC code for shipping containers of oven-roasted 8-piece cut-up 

chicken is: 1 07 15001 10080 1. 

744 The UPC code shall be placed in the lower right-hand corner of the principal 

display panel of each shipping container.

750 Recycle Symbol and Statement – The Contractor shall place somewhere on the 

surface of each recyclable shipping container the recycle symbol shown in 

EXHIBIT 3. The statement “PLEASE RECYCLE” is to be placed under the 

symbol. The recycle symbol and statement shall be legibly printed in permanent 

ink.
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760 Inventory Control Information – The processor may use 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 FPPS.

770 Use of Previously Printed USDA Labeling Materials

771 Carryover inventories of existing supplies of printed packing materials (USDA 

Labeling) from the Commodity Specifications for Oven-Roasted 8-piece Cut-Up 

Chicken dated May 2015 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) shall be corrected before they 

are used. The incorrect information shall be blocked out and the correct 

information legibly printed, stenciled, or stamped in permanent ink. Incorrect 

USDA grade information on shipping containers and labels shall be blocked out. 

Additionally, the name, address, and phone number of the processor shall appear 

on each shipping container.

780 Unacceptable Labeling 

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

782 Commercial labeling traceability coding and systems that have not been reviewed 

by a representative of LPS Program, QA Division.

783 Distributor Commercial Labels

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

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

790 Free Along Side (FAS) Vessel Deliveries 

791 FAS vessel deliveries that are not source loaded in a refrigerated seavan are 

required to show the final destination’s overseas address as provided in the Sales 

Order/Item Number. The address shall be clearly printed on at least two sides of 

each pallet.

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

810 AMS Monitoring and Inspection – USDA/AMS, LPS Program’s QA Division field

office or the Director of the QA Division, LPS Program, AMS, USDA, Room 3953-

S, STOP 0258, 1400 Independence Avenue, SW, Washington, DC 20250-0258,

telephone (202) 720-3271. 
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811 The contractor shall provide to the QAD agent, a Certificate of Conformance on 

company stationery for packaging, packing, and marking material requirements 

and signed by a person authorized to do so by the contractor: One Certificate of 

Conformance is adequate for all production under this FPPS.

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

commodity presented for acceptance under the terms of the FPPS for OvenRoasted 8-Piece Cut-Up Chicken dated February 2016, comply or shall comply 

with the terms of this FPPS.”

Name _________________________

Title _________________________

812 Packaging Defects – Packages in a delivery unit shall 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 

packages.

813 Packing Defects – Shipping containers in a delivery unit shall be examined for 

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

for Condition of Food Containers.

820 A delivery unit shall total 36,000 pounds (16,329.33 kg) net, or multiples thereof.

821 Each delivery unit shall be examined for compliance with the net weight 

requirements at time of checkloading.

822 The tare weight of all packing materials shall be determined by weighing a 

representative sample of all packaging components such as plastic-film bags and 

fiberboard containers.

823 Fifteen (15) shipping containers shall be selected at random from a delivery unit to 

determine net weight. The total net weight of the 15 shipping containers shall be 

equal to or greater than 450 pounds (204.12 kg).

824 If the total net weight is less than 450 pounds (204.12 kg), but greater than or 

equal to 445.50 pounds (202.08 kg), the delivery unit with the following average 

net weight per container shall be accepted at the corresponding discount:

Average Test Net Weight per Container

 But Not Contract

Less Than Less Than Price Discount

30.00 pounds (13.61 kg) 29.70 pounds (13.47 kg) 1.0% 

29.70 pounds (13.47 kg) -- Unacceptable
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825 Payments shall be made on the actual quantity delivered. All price adjustments 

shall be based on a delivery unit.

826 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 29.70 pounds (13.47 kg), the delivery unit shall be rejected.

827 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 FederalState supervisor (or his/her designee) shall determine that the facilities and 

procedures are in accordance with the applicable LPS Program’s instructions for 

this FPPS.

830 Loading and Shipping Frozen Commodity

831 Internal Product Temperature

831.1 The frozen commodity shall 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) shall 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 shall be rejected for use under this FPPS.

831.2 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 FederalState supervisor shall 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 FPPS.

840 Inspection and Checkloading

841 Requirements – Inspection for contract compliance shall be made by a USDA 

representative, in accordance with 7 CFR § 70, FSIS regulatory requirements, and 

this FPPS at the site of processing, both during and after processing and 

packaging. Inspection records shall be complete and made available to USDA, as 

requested, to assure contract compliance.

842 Procedures – The inspection and checkloading shall be performed by a Grader. 

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

obtained by contacting the nearest QA Division field office or the Director of QA
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Division, LPS Program, AMS, USDA, Room 3953-S, STOP 0258, 1400 

Independence Avenue, SW, Washington, D.C. 20250-0258, telephone (202) 690-

3147. The quality, quantity, weight, packaging, packing, and checkloading of the 

commodity shall be evidenced by certificates issued by the Grader. The contractor

shall not ship the commodity unless informed by the Grader that the designated 

commodity to be shipped meets the requirements of the AMS Master Solicitation

of Commodity Procurements, Solicitation, and this FPPS.

900 PALLETIZED UNIT LOADS

910 All products shall be stacked on new or well-maintained pallets and palletized with 

shrink wrap plastic, unless otherwise specified in the Solicitation. Pallet loads shall 

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

over the edges of the pallets and exposes each shipping container’s principal 

display panel to facilitate certification examinations.

920 Size and Style of Container – Only one size and style of shipping container shall

be used in any one delivery unit.

1000 SHIPMENT AND DELIVERY

1010 Shipment and Delivery – Refer to the current AMS Master Solicitation of 

Commodity Procurements. 

1011 In addition, the contractor shall adhere to the following provisions:

1011.1 Each shipping container shall be identified with a USDA Contract Compliance 

stamp with the applicable certificate number. An AMS Grader or other authorized 

personnel under the supervision of the AMS Grader shall 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.

1011.2 A copy of the original USDA Poultry Products Grading Certificate issued at time of 

checkloading shall accompany each shipment. 

1012.2.1 Railcar or Piggyback – If shipment is by rail or piggyback, the certificate shall be 

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

consignee, as applicable.

1012.2.2 Trucks – If shipment is by truck, the driver shall, upon delivery, give the certificate 

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

1020 Loading and Sealing of Vehicles

1021 Refer to the current AMS Master Solicitation of Commodity Procurements.
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1030 Delivery Notification

1031 Refer to the current AMS Master Solicitation of Commodity Procurements.

1040 Split Deliveries

1041 Refer to the current AMS Master Solicitation of Commodity Procurements.

1100 DESTINATION EXAMINATION

1110 The cost of a destination examination, before or after delivery, by a Grader on 

accepted product shall be for the account of USDA. Costs for destination 

examinations of rejected delivery units shall be for the account of the contractor. 

The origin Grader shall make arrangements for destination examination prior to 

delivery.

1111 Commodity Requirements – Before acceptance by consignee, the commodity may 

be examined by a Grader on a spot-check basis for temperature, condition, 

identity, and when applicable, count. The commodity may be examined for 

conformance to contract provisions at any time required by the Contracting Officer. 

1112 Temperature – The commodity shall arrive at destination at an average internal 

product temperature not to exceed 10 °F (-12.2 °C) with no individual temperature 

exceeding 15 °F (-9.4 °C). 

1200 PRODUCT ASSURANCE AND COMPLAINT RESOLUTION

1210 Product Assurance – The Contractor shall guarantee that the product complies 

with all FPPS requirements and provisions set forth in the AMS Master Solicitation 

of Commodity Procurements and Solicitation.

1220 Complaint Resolution – Customer complaint resolution procedures shall be the 

responsibility of the Contractor. These procedures shall include: a point of contact, 

investigation steps, intent to cooperate with AMS, and product replacement or 

monetary compensation. The procedures shall be used to resolve product 

complaints from recipient agencies or AMS.
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Table 1. Organoleptic Requirements and Defects for

 Oven-Roasted 8-Piece Cut-Up Chicken

Organoleptic 

Requirements -

Examined After 

Cooking:

Criteria: Meat shall be free of: rancidity; foreign materials 

(e.g., glass, paper, rubber, plastic, metal); and metallic, 

overcooked, burnt, scorched, bitter, stale, fruity, beany, 

oily, soapy, or other odors foreign to properly prepared and 

cooked chicken.

Meat shall not be undercooked; that is, shall meet the 

following criteria:

(1) Breast portions and drumsticks cooked until juices (fluid 

and moisture) around bones and in muscle tissue are 

clear in color.

(2) Thigh portion cooked until: (a) blood in the femoral 

blood vessels along thigh bone is coagulated and (b) 

muscle fibers adjacent to thigh bone can be easily 

separated (pulled apart) with a fork.

Meat shall not be dry or overcooked:

(1) Lacking moistness or devoid of moisture.

(2) Muscle fibers shrunk to where they have a stringy 

texture.

(3) Surfaces of meat dehydrated and tough.

(4) Meat on cooked breast portions or thigh portions 

shrunk to the extent that meat is pulled away from the 

bone or the muscles are separated from each other.

8-Piece Cut-Up 

Chicken Examined 

After Cooking:

Defects

A defect is when the meat is shrunk to the extent that the 

meat is pulled away from the bone or drawn up on the 

bone exposing the bone, or muscles of the meat are 

separated from each other.

Color

Examined After Parts 

Exit Final Cooking 

Step:

Any cooked chicken part with a color lighter than or darker 

than the tolerance shown in Livestock, Poultry and Seed 

Program’s color control guidelines for Oven-Roasted 

Chicken.
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EXHIBIT 1

USDA Labeled Shipping Containers

Marking Information: Shipping containers may be marked substantially as shown 

below. Detailed USDA labeling information is provided in Exhibit 2. Markings shall be 

legibly preprinted, stamped, stenciled on containers, or printed on a separate selfadhesive label applied to containers. The USDA symbol (EXHIBIT 4) 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.

(THE OTHER END Panel)

(THE OTHER 

SIDE Panel)

(TOP PANEL)

PERISHABLE--KEEP FROZEN

KEEP AT 0o F (-17.8°C)

OR BELOW

(TOP PANEL) (ONE SIDE Panel)

USDA 

Labeling

Information 

(shown in 

Exhibit 2).

(ONE END - Principal Display Panel)
16

Approved by CMS

Date Issued: 05/19/2015

Date Revised: 02/25/2016

EXHIBIT 2

USDA Labeling Information for 

Frozen Oven-Roasted 8-Piece Cut-up Chicken

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

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

legibly preprinted, stamped, stenciled on containers, or printed on a separate selfadhesive label applied to containers. The UPC symbol and code must be shown in the 

lower right-hand corner of the principal display panel. The USDA symbol (EXHIBIT 4)

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.

FROZEN OVEN-ROASTED

8-PIECE CUT-UP CHICKEN 

Ingredients:

 (Food Allergen Statement, 

 Must Be Placed Here)

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

KEEP FROZEN

___ Net Weight

30 LBS. (13.61 KG) DATE PACKED Month, Day, and 

 Year

UPC Symbol and Code 
17

Approved by CMS

Date Issued: 05/19/2015

Date Revised: 02/25/2016

EXHIBIT 3

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
18

Approved by CMS

Date Issued: 05/19/2015

Date Revised: 02/25/2016

EXHIBIT 4

USDA SYMBOL