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Approved by DBJ

Date Issued: 04/20/2018

Date Revised: 04/20/2020

FEDERAL PURCHASE PROGRAM 

SPECIFICATION (FPPS) FOR 

SMOKED TURKEY HAM

PRODUCTS

APPROVED

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD)

Room 3932 S-Bldg, Phone: (202) 690-3148 

Supersedes: FPPS for April 2018 – changes from previous 

requirements in blue

Effective: April 2020

100 ITEM DESCRIPTION

110 Smoked Turkey Ham – Frozen, fully cooked smoked turkey hams, produced from 

non-basted, ready-to-cook chunked and formed turkey thigh meat. Each smoked 

turkey ham shall be vacuum packaged in a shrinkable oxygen and moisture proof 

bag or casing, and be packed as:

110.1 100126 – Four (4) 10-pound smoked turkey hams per fiberboard shipping container. 

The packaged commodity shall be 4 to 5 inches in diameter and round. A purchase 

unit shall total 40,000 pounds.

110.2 100886 – Twenty (20) 2-pound smoked turkey hams per fiberboard shipping 

container. The packaged commodity shall be 4 to 5 inches in diameter and round. 

A purchase unit shall total 40,000 pounds.

110.3 110911 (Sliced) – Eight (8) 5-pound packages of thinly sliced (not shaved), shingle 

layered smoked turkey ham packed into shipping containers with a net weight of 40 

pounds. A purchase unit shall total 40,000 pounds.

110.4 111223 (Sliced) – Twenty (20) 2-pound packages of thinly sliced (not shaved), 

shingle layered smoked turkey ham packed into shipping containers with a net 

weight of 40 pounds. A purchase unit shall total 40,000 pounds.

200 APPLICABLE DOCUMENTS

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

FPPS – Smoked Turkey Ham Products – April 2020:

210.1 AMS/LP/Quality Assessment Division (QAD) Policies and Procedures.

210.2 Poultry Products Inspection Regulations (9 CFR § 381).
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Date Issued: 04/20/2018

Date Revised: 04/20/2020

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 – Domestic Programs 

(MSCP-D).

300 CHECKLIST OF REQUIREMENTS

310 Domestic Products – Refer to the current AMS MSCP-D.

320 Food Defense – Refer to the current AMS MSCP-D.

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.

511 Date Processed – The commodity shall not be processed more than 90 calendar 

days prior to the first date of the delivery period for each sales order.

512 Lot Definition – A lot is the amount of packaged commodity produced during a 

processing shift.

520 Performance Standards – Product shall be produced under FSIS pathogen 

reduction standards, as specified in 9 CFR § 381. 

521 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.). The AMS Grader shall be responsible for certification of 

compliance with the requirements of this FPPS for ready-to-cook turkey carcasses 

and parts; preparation, formulation, and fabrication of turkey hams; smoking, 

cooking and cooling turkey hams; slicing; packaging and packing; freezing; labeling 

and marking; sampling; net weight; and checkloading.

522 AMS Certification – USDA/AMS, LP Program’s QAD field office or the Director of

QAD, LP Program, AMS, USDA, Room 3953-S, STOP 0258, 1400 Independence

Avenue, SW, Washington, DC 20250-0258, telephone (202) 690-3147. 
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Date Revised: 04/20/2020

523 All steps in the manufacturing process shall be under the direct supervision of an 

AMS Grader and as outlined in QAD Policies and Procedures for quality and 

compliance with product requirements. The AMS Grader may also select samples 

for laboratory analyses or inspect the commodity at any point in transit and after 

delivery to point of destination.

530 Boneless, Skinless Thigh Meat

531 The commodity shall be produced from non-basted, young ready-to-cooks turkeys in 

accordance with AMS part 70.202. Boneless, skinless turkey thighs shall be in 

recognizable portions; that is, complete thighs, or thighs with no more than one-half 

of the meat missing.

531.1 Turkey thigh meat trimmings that are removed from the turkey thighs during the 

boning and trimming process may be used if they represent no more than 15 

percent of the total weight of the turkey thigh meat as specified in the formulation 

section.

531.2 Skin – Shall not be used in the commodity. All skin shall be removed from each part 

or meat portion.

532 Frozen meat may be used when: 

532.1 produced from freshly harvested turkeys; 

532.2 packaged to protect against quality deterioration during frozen storage and identified 

so the time in storage and the class, kind, and specific deboned turkey product can 

be determined;

532.3 held not more than 180 days in frozen storage; and 

532.4 product shows no evidence of thawing and refreezing or freezer deterioration. 

533 Other than the final freezing process for finished, packaged commodity, the 

commodity shall not be derived from turkey meat that has been frozen more than 

one time. 

534 Turkey from Other Plants – Turkey carcasses and parts may be transferred or 

obtained from other processing plants provided it:

534.1 has been processed, handled, and identified in accordance with this FPPS, and

534.2 complies with the non-basted, organoleptic, and other applicable requirements of 

this FPPS as evidenced by USDA certification. USDA certification may occur either 

at the plant of origin or at the receiving plant.

535 Type, class, and specific name of the product, part, boneless, skinless part or meat; 

date harvested or date placed in frozen storage, as applicable; and the USDAassigned plant number shall be shown on each shipping container.
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536 The chilled turkey and parts shall maintain an internal product temperature between 

26°F (-3.3°C) and 40°F (4.4°C) during transit, from plant origin to destination. 

540 Meat Time Requirements 

541 Smoked Turkey Ham (100126 and 100886) – The chilled commodity shall be 

processed, packaged, packed, and placed in a freezer within 7 calendar days after

the date of harvest. 

542 For sliced commodity (110911 and 111223) – The chilled commodity shall be 

processed, packed in casing, sliced, packaged, packed and placed in a freezer 

within 10 calendar days after the date of harvest.

543 Maximum Temperature – The temperature of the meat shall not exceed 55 °F 

(12.8 °C) at any time during preparation or processing into the commodity.

544 Cooling Requirements – The thigh meat which is not used in the commodity on a 

continuous basis, after deboning shall be cooled by methods or media to

continuously lower and ensure that the internal product temperature is between

26 °F (-3.3 °C) and 40 °F (4.4 °C).

544.1 Cooling Medium – Cooling methods and media (e.g., liquid carbon dioxide (CO2), 

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

544.2 Water, refrigerated water, slush ice and water, or ice used to cool or maintain the 

temperature of meat or parts shall not be incorporated into the commodity. Liquid 

associated with normal product purge is acceptable.

550 Organoleptic Requirements and Defects for Meat

551 Organoleptic Requirements – Boneless skinless thighs and thigh trim shall be 

examined on a continuous basis for organoleptic requirements shown in Table 1. 

Any product that does not comply with the organoleptic requirements shall be 

rejected for use under this FPPS.

552 Meat Defects – A sample of 30 pieces of boneless skinless thighs and 2 pounds of 

thigh trim (as applicable) shall be drawn and examined for the defects, shown in 

Table 1, before it is used in the formula. The frequency of sampling and the number 

of defects allowed shall be those outlined in QAD’s Sample Plan Level 1 (SPL-1) for 

boneless thighs; and Sample Plan Level 2 (SPL-2) for thigh trim. If the sample has 

more defects than the maximum tolerance for the sample plan, the product the 

sample represents shall be rejected.

553 Unacceptable Meat – Mechanically separated turkey (comminuted), finely ground, 

flaked, or finely chopped turkey meat.

554 Processing and Size Reduction – Thigh meat shall be reduced in size through a 

plate with openings that are not less than 0.50 inch and not greater than 1.00 inch. 
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554.1 Thigh trimmings shall be ground through a plate with holes no less than 0.125 inch 

(1/8 inch) in diameter; or reduced through a desinewer plate or screen with holes 

0.0591 inch to 0.0787 inch in diameter. For trim meat reduced through a desinewer 

plate or screen, the patella (kneecap) and portions of the condyle of the femur may 

be present when attached to the thigh trim. 

554.1.1 Additionally, the plate, screen, or equipment shall be designed to extract and 

discharge bone, bone-like material, cartilage, etc., simultaneously with sizereduction. The system shall provide a continuous flow of discharge material during 

size-reduction. The discharge material shall not be used in the commodity 

produced under this FPPS.

555 Defects – Thigh trim that is size-reduced using equipment designed to extract and 

discharge the material listed above shall be examined for bone, bone-like material, 

cartilage (gristle), cartilage-like material, or hard tendons or tendinous material after 

size reduction only. Regardless of the size-reduction system used, thigh trim shall 

be examined for skin, blood clots, and discolorations prior to size reduction.

556 Organoleptic Requirements and Defects for Size-Reduced Meat 

556.1 Organoleptic Requirements – The size-reduced meat and size-reduced trim meat 

shall be examined in the fresh state on a continuous basis for the organoleptic 

requirements listed in Table 2 prior to formulation. If the product does not comply 

with the organoleptic requirements, it shall be rejected for use under this FPPS. 

556.2 A 5-pound sample of size-reduced meat and a 2-pound sample of size-reduced trim 

meat shall be drawn and examined in the fresh state for the defects listed in Table 2 

prior to formulation.

556.3 If the sample of size-reduced meat or trim meat contains bone or bone-like material, 

or has more meat defects (listed in Table 2) than the maximum tolerance for SPL-2, 

the product the sample represents shall be rejected for use under this FPPS.

556.4 Temperature Requirements – Size-reduced meat or trim which is not used in the 

turkey ham on a continuous basis, shall be cooled by using cooling methods or 

media (e.g., use of liquid CO2, dry ice or liquid N2) that ensure the internal product 

temperature is between 26 °F (-3.3 °C) and 40 °F (4.4 °C). 

556.4.1 Water, refrigerated water, slush ice and water, or ice used to cool or maintain the 

temperature of meat or trim shall not be incorporated into the size-reduced product. 

Liquid associated with normal product purge is acceptable. No frozen or previously 

frozen size-reduced meat or trim may be used in the turkey hams.

560 Processing Sequence and Formulation

561 Unless otherwise specified, the size reduction; formulation; mixing; stuffing into 

casings, smoking/cooking, cooling; slicing, packing; and freezing of the commodity 

shall be a continuous process that complies with the time and temperature 
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Date Revised: 04/20/2020

requirements of this FPPS.

561.1 Formulation – Proportions of ingredients in preparing the commodity are as follows:

561.1.1 Smoked Turkey Ham Products

Percent of Total by Weight

Size-Reduced Meat Block (minimum) 80.0 

Other Ingredients (total shall not exceed): 20.0

Water (up to) 14.4

Added Processing Aids including 

Curing Agents (up to) 7.6 

 Total 100.0

561.2 Sodium Requirement – The sodium content of the cooked commodity shall be no 

more than 600 mg per 100 gram basis as evidenced by the Nutrition Facts panel.

561.3 Crediting and Serving Size – Cooked product shall credit as a minimum (2) ounce 

equivalents meat/meat alternate per 2.90 ounce to 3.25 ounce serving.

561.4 Water and/or ice shall be added to assist in the processing of turkey hams. The 

amount of water/ice and other ingredients shall comply with the “12-percent water 

added” statement for the finished commodity. See EXHIBIT 1 for an example of this 

calculation.

561.5 Dry ingredients may be mixed with water to form a brine solution prior to the 

addition of the meat. As an option to forming a brine solution, dry ingredients may 

be added directly to the meat portion and thoroughly mixed.

561.5.1 Soy and gluten are not allowed.

561.6 If liquid smoke flavoring is added to the formulation, the percentages for salt, sugar, 

and phosphate may be adjusted (reduced) to include this ingredient.

561.7 Verification of compliance with actual percentages of sodium erythorbate or sodium 

ascorbate and sodium nitrite used shall be monitored by FSIS.

561.8 The AMS Grader shall monitor the “other ingredients” (salt, sodium phosphate, 

binder, cure, and cure accelerator) formulation requirements. FSIS shall monitor 

compliance with the labeled “12-percent added water” statement.

561.9 Batches of turkey thigh meat, trimmings, and other ingredients shall be formulated 

to comply with the required 95 percent fat free labeling. Verification shall be 

monitored by FSIS personnel.

562 Processing aids (e.g., anti-caking agents, anti-dusting agents, or other 

manufacturing aids (as present in salt, sugar, etc.)) are allowed. If processing 

agents are used, the ingredients and amount of ingredients listed in the formulation 

shall remain the same. 
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563 Mixing – The brine solution shall be incorporated into the size-reduced thigh meat 

by mixing/blending, or tumbling or massaging with or without vacuum. If the option 

of adding dry ingredients directly with the meat portion is used, batches of meat, dry 

ingredients, and water/ice shall be thoroughly mixed (by mixing/blending, or 

tumbling or massaging with or without vacuum) to ensure even distribution of 

ingredients throughout the batch. 

564 Stuffing into Casings

564.1 After blending, the formulated batches of ingredients shall be stuffed into a cook-infilm bag, pouch, plastic casing, moisture proof casing, standard fibrous casing, or 

smoke impregnated casing.

564.2 Formulated batches of ingredients shall be stuffed into casings (pre-smoked casing 

is allowed) that conform to the finished smoked ham commodity requirements of 4 

to 5 inches in diameter, round, and approximately 10 pounds or 2 pounds net 

weight.

564.3 In no case shall the stuffing of the formulated batches of ingredients into casings be 

delayed longer than 48 hours or the formulated batches shall be held at an ambient 

temperature between 26 °F (-3.3 °C) and 40 °F (4.4 °C).

565 Smoking – Stuffed casings of formulated product shall be smoked. Liquid smoke 

flavoring and smoke impregnated fibrous casings may be used. The processor 

shall inform the AMS Grader of the smoking method being used, and appropriately 

label that method on each commodity label.

566 Product Color Characteristic – Product shall have a mahogany color that is 

commonly associated with smoked meats and not be lighter or darker than the color 

tolerance. 

566.1 To obtain a copy of the Official USDA Color Control Standard on Turkey Ham, 

please contact SSD at (202) 692-0086. 

567 Cooking – The turkey hams must be smoked/cooked to an internal product 

temperature of 155 °F (68.3 °C) or higher. All products shall be fully cooked in 

accordance with FSIS regulations.

567.1 All finished product shall meet the organoleptic requirements listed in Table 3.

568 Cooling – After cooking, the commodity shall be cooled to an internal product 

temperature of 40 °F (4.4 °C) or lower. Cooling methods and procedures shall be in 

compliance with FSIS directives and guidelines for cooked products.

569 Slicing – For sliced commodity, the commodity shall be removed from casing, and 

thinly sliced (not shaved), have no spongy (porous texture) appearance, after 

cooling and prior to repackaging and freezing.
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Date Revised: 04/20/2020

570 Reworked Commodity – Smoked turkey hams which are fractured (separated into 

two or more pieces); are misshaped; have cuts; have more internal or external 

defects than the maximum tolerances allowed; or do not meet the size and weight 

requirements may be reworked (defects removed) and incorporated into formulated 

batches of turkey ham provided: 

570.1 temperature of the hams has not exceeded an internal product temperature of 40° F 

(4.4° C) and they have been maintained at that temperature or lower; 

570.2 hams are reworked within 72 hours from the end of the shift it was packaged;

570.3 hams are ground through a plate with holes 0.125 inch (1/8 inch) in diameter; 

570.4 hams are incorporated at a maximum of 2 percent of the formulated batch 

(2 percent of the total 15 percent trimmings allowed); and

570.5 hams are added to formulated product that shall undergo the same smoking 

method(s).

580 Freezing – Packaged commodity shall be placed in a freezer within 48 hours of 

packing. The commodity shall be frozen by lowering the internal product 

temperature to 10 °F (-17.8 °C) or lower within 72 hours from the time of entering 

the freezer. If the commodity is not placed in a freezer immediately after packing,

the product shall be held at a temperature between 26 °F (-3.3 °C) and 36 °F 

(2.2 °C). When packaged product is held at a temperature below 26° F (-3.3 °C), 

the commodity shall 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.

590 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 according to QAD policies and procedures. 

591 As an alternate method, the formulated product may be examined by an in-line 

metal detection device installed in the mechanical stuffing or forming system before 

cooking and/or smoking. If the alternate metal detection method (in-line) is used 

and casings are later cut to meet the physical requirements, the product shall also 

be examined by a metal detection device after it is placed in the bag or casing.

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

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

approved by the Director of SSD 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.
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620 Packing – Product shall be packed in four (4) 10-pound, twenty (20) 2-pound, 

twenty (20) 2-pound sliced or eight (8) 5-pound sliced packages.

630 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 

and packing materials with one or more indicators of barriers to entry, which, if 

breached or missing, can reasonably be expected to provide visible evidence that 

tampering has occurred. All packaging material shall comply with FSIS regulations 

(9 CFR § 381.144(c)).

631 Films, Bags, and Casings – Shall be made of water-proof film with oxygen barrier 

properties; be heat-shrinkable; and shall protect the product from dehydration, 

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

631.1 When fibrous casings are used, the casing shall be removed from the commodity 

after the smoking, cooking, and cooling processes just prior to packaging.

631.2 The commodity shall be packaged in a heat shrinkable oxygen- and water-proof 

film, bag, or casing, as appropriate. The excess air shall be removed (by vacuum) 

from each film, bag, or casing. The bag or casing shall be shrunk to fit tightly 

against the surface of the commodity. 

631.3 After the air is removed, the film, bags or casings shall be hermetically heat sealed 

to ensure a vacuum closure and to prevent product dehydration and quality 

deterioration. Metal wire ties, paper-coated wire ties, or staples shall not be used 

for sealing bags or casings. 

640 Shipping Containers shall:

640.1 be good commercial fiberboard containers that are acceptable by common or other 

carrier for safe transport to point of destination, 

640.2 be of such size to pack the commodity without slack filling or bulging,

640.3 withstand the stresses of handling, shipping, stacking, and storage, and 

640.4 be closed by commercially accepted methods and materials. Steel or wire straps 

shall not be used for final closure. 

641 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.
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700 LABELING

710 CN Labeling information or a Product Formulation Statement demonstrating product 

contribution to the National School Lunch Program meal pattern 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 .

720 Water Added Statement – The commodity shall be formulated with water and other 

ingredients in a manner that complies with the required labeling of “12-percent water 

added”.

721 Percent Fat Free Statement – The commodity shall be formulated to comply with 

the requirements of this FPPS, and comply with the “95 Percent Fat Free” statement 

to be placed on each shipping container. The contractor/processor is responsible 

for providing any analysis data required by FSIS to label this commodity.

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

labeling is selected, both the individual 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. 

740 Commercial Labeling Requirements

741 Each individual package (100886 and 111223) and shipping container shall be 

commercially labeled in accordance with FSIS requirements. Labeling shall be 

approved by FSIS prior to acceptance for use under this FPPS. Individual packages 

shall comply with retail consumer labeling requirements and shall meet Section 

4A52.211-4 of the MSCP-D.

741.1 For 2-pound sliced commodity (100886 and 111223), labels shall be adhered 

directly on individual package or printed label.

742 Commercial Labels shall be the processor’s own commercial label. 

743 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 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, shall be reviewed by USDA/AMS before production begins for the 

contract(s). 

744 Nutrition Facts, Ingredients, and Allergen Statements on individual packages 

(100886 and 111223) or shipping containers (100126 and 110911) – Nutrition Facts 

shall be provided. The ingredient statement, even for single ingredient foods, shall
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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 ______. 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

750 USDA Labeling Requirements

751 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 of 

production. Labeling and marking of the commodity shall be in accordance with this 

FPPS. 

752 Labeling and marking information shall be water-fast, non-smearing, of a contrasting 

color, clear, and readable. 

753 USDA-Labeled Shipping Container Requirements

753.1 Labeling and marking information shall be preprinted, stamped, or stenciled on each 

shipping containers, or printed on a self-adhesive label and applied to each shipping 

container. This information, in essentially the same layout, is provided in EXHIBITS 

2 - 4.

753.2 Nutrition Facts, Ingredients and Allergen statements on individual packages 

(100886 and 111223) or shipping containers (100126 and 110911) – l 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 ____________. 

For additional guidance refer to the Compliance Guidance at:

753.3 Universal Product Code (UPC) Bar

753.3.1 A 14-digit UPC code for smoked turkey ham products shall be as follows:

753.3.2 Material Code 100126 – 1 07 15001 00126 6.

753.3.3 Material Code 100886 – 1 07 15001 00886 9.

753.3.4 Material Code 110911 – 1 07 15001 10911 5.

753.3.5 Material Code 111223 – 1 07 15001 11223 8.

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

panel of each shipping container. 
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754 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

shall not cover or conflict with the labeling requirements of this FPPS.

760 Unacceptable Labeling:

761 commercial labels that do not have a processor traceability system and code.

762 commercial labeling traceability coding and systems that have not been reviewed by 

a representative of USDA/AMS/LP/QAD.

763 distributor Commercial Labels

764 two or more different commercial labels in the same purchase unit.

770 Free Along Side (FAS) Vessel Deliveries

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

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

810 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 packages.

820 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 (7 CFR § 42). 

830 Tolerance for Defects – If samples of packaged commodity or the shipping 

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

applicable QAD sample plan, the delivery unit shall be rejected.

840 Net Weight – Net weight for smoked turkey ham products shall be determined at 

origin in accordance with QAD’s policies and procedures. 

841 Delivery Unit – A purchase or delivery unit shall consist of four (4) 10-pound, twenty 

(20) 2-pound, twenty (20) 2-pound sliced and eight (8) 5-pound sliced packages and 

shall total 40,000 pounds net, or multiples thereof. 

842 Test Weighing Procedures

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

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

and fiberboard containers.
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842.2 Weight Variation – A weight variation of minus 1 percent (39,600 pounds) is 

permitted on each delivery unit. USDA shall pay the contractor only for the amount 

of commodity delivered within the required weight range. Any delivery unit not 

within the required weight range shall be rejected.

843 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, QAD, LP Program (or their designee), shall determine that the 

facilities and procedures are in accordance with the applicable LP Program’s

instructions for this FPPS.

850 Loading and Shipping Frozen Commodity

851 Visual Inspection – Frozen commodity showing any evidence of thawing, refreezing, 

or freezer deterioration shall be rejected for use under this FPPS.

852 Internal Product Temperature

852.1 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.

852.2 Optional Temperature Verification – The contractor may request an alternate 

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

Federal-State 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 LP Program’s instructions for this 

FPPS.

860 Inspection and Checkloading 

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

representative, in accordance with 7 CFR § 70, FSIS regulations, and this FPPS, at 

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.

862 Procedures – The inspection and checkloading shall be performed by the AMS 

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

obtained by contacting the nearest QAD field office or the Director of QAD, LP

Program, AMS, USDA, 1400 Independence Avenue, Room 3953-S, STOP 0258, 

Washington, DC 20250-0258, telephone (202) 690-3147. 

862.1 The quality, quantity, weight, packaging, packing, and checkloading of the 

commodity shall be evidenced by certificates issued by the AMS Grader. 
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Approved by DBJ

Date Issued: 04/20/2018

Date Revised: 04/20/2020

Contractor shall not ship the commodity unless informed by the AMS Grader that 

the designated commodity to be shipped meets the requirements of the AMS 

MSCP-D, 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, including Load and Sealing, Delivery Notification and Split 

Deliveries – Refer to the current AMS MSCP-D.

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 As an alternative to stamping, the contractor may preprint the stamp on the shipping 

container or label. Prior approval by QAD is required before using this alternative 

method.

1012 A copy of the original USDA Poultry Products Grading Certificate issued at time of 

checkloading shall accompany each shipment. 

1100 DESTINATION EXAMINATION

1110 The cost of a destination examination, before or after delivery, by an AMS 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 USDA origin AMS Grader shall make arrangements for destination examination 

prior to delivery.

1120 Commodity Requirements – Before acceptance by consignee, the commodity may 

be examined by an AMS 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.
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Approved by DBJ

Date Issued: 04/20/2018

Date Revised: 04/20/2020

1130 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) when shipped, during transit, and when received at the 

destination plant. When any sample exceeds 15°F (-9.4°C) the purchase unit shall 

be rejected for use under this FPPS.

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 MSCP-D and 

Solicitation. 

1220 Waiver Requests – Contractor shall submit all waiver requests directly to the 

Commodity Procurement Program (CPP) Contracting Officer for review and 

determination. Full list of CPS contacts can be found at: 

https://www.ams.usda.gov/selling-food/cp-contacts

1230 Complaint Resolution – Customer complaint resolution procedures shall be the 

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

investigation steps, and 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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Approved by DBJ

Date Issued: 04/20/2018

Date Revised: 04/20/2020

Table 1. Organoleptic Requirements and Defects for Meat

Criteria

Organoleptic 

Requirements:

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

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

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

paper, rubber, metal, plastic, wood); or show no evidence 

of mishandling or deterioration; or dehydration or freezer 

burn or thawing and refreezing and (b) have a bright color.

Defects

Boneless, Skinless 

Meat and Trim:

Bone:

Bone or bone-like material greater than 0.40 inch (1.02 

cm). 

Bone or Bone-like material less than or equal to 0.40 

inch (1.02 cm)

Discoloration: 

Other:

Any moderate discolorations.

Lightly shaded discolorations exceeding an area 

equivalent to the area of a circle with a diameter of 0.50 

inch (1.27 cm). Slight discolorations are permitted, 

provided the discoloration does not detract from the 

overall appearance of the meat.

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

blood clots.

Boneless Thighs: Thigh with more than one-half of the meat missing.

Table 2. Organoleptic Requirements and Defects for Size-Reduced Meat and Trim Meat

Organoleptic 

Requirements:

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

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

and off-odors; not contain foreign materials (e.g., glass, paper, 

rubber, metal, plastic, wood); or show evidence of mishandling or 

deterioration; and (b) have a bright color.

Defects – Meat 

and Trim

Bone or bone-like material.

Cartilage (gristle) or cartilage-like material, or hard tendons or 

tendinous material.
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Approved by DBJ

Date Issued: 04/20/2018

Date Revised: 04/20/2020

Table 3. Organoleptic Requirements and Defects for Finished Turkey Hams

Organoleptic 

Requirements:

Finished product shall: (a) not be rancid; not have a

metallic, overcooked, burnt, scorched, bitter, oxidized, 

stale, fruity, beany, oily, soapy, or other foreign or offodors; not contain foreign materials (e.g., glass, paper, 

rubber, metal, plastic, wood); or (b) not show evidence of 

mishandling or deterioration; or dehydration or freezer 

burn or thawing and refreezing.

Exterior:

(10 products examined)

Defects

Individual major surface voids (including air voids, fat 

pockets, and purge pockets) exceeding an aggregate 

area equivalent to the area of a circle with the diameter 

of 0.75 inch (1.91 cm). The depth of a void or pocket 

shall be no greater than 0.50 inch (1.27 cm). 

Unobtrusive purge is allowed; however, pockets and 

voids holding purge, fat, or air shall not exceed the 

aggregate diameter of 0.75 inch (1.91 cm). 

Product shows evidence of excessive heating (burnt or 

scorched).

Individual hams that are not 4 to 5 inches (10.16 to 

12.70 cm) and round in diameter.

Product that does not have a mahogany color 

associated with smoked meats, or one with a mahogany 

color lighter than or darker than the tolerance.

Interior:

(2 products examined)

Product shall be cut 

(widthwise) in three 

approximately equal 

pieces.

Voids, gelatin, or fat pockets on the sliced surfaces 

that exceed an aggregate area per surface equivalent to 

the area of a circle with the diameter 0.75 inch (1.91 cm).
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Approved by DBJ

Date Issued: 04/20/2018

Date Revised: 04/20/2020

EXHIBIT 1

Example Formulation for Smoked Turkey Ham Products

In the formulation of turkey ham products, the meat portion and the added water (all other 

non-meat ingredient) portion are considered two separate components. Water/ice and other 

ingredients shall be added to the meat portion to assist in the processing of turkey hams

products. Water/ice* may be added in an amount to be determined by the 

contractor/processor taking into consideration the smoking/cooking method and yield**. The 

end product shall comply with the 12 percent water added requirement (percentage includes 

water and all other non-meat ingredients) and this FPPS. The added water statement shall be 

calculated on the formulation using the raw meat (green) weight and the finished cooked 

weight of the product as shown below. 

 Finished weight - Green weight x 100 = % Added Water/Ingredients Declaration

 Finished weight

The following formulation is only an example and should not be mistaken for actual 

poundage to be used:

Number of Pounds

Meat Portion (Green Weight)

Size-Reduced Turkey Thigh Meat 100.00

(may contain up to 15% thigh trimmings)

Raw Meat Weight w/o Water/Ingredients 100.00 lbs.

Water / Other Ingredient Portion *

Water/Ice 18.15

Salt 1.50

Lite Salt 0.50

Brown Sugar 2.00

Sodium Phosphate 0.50

Approved Binder(s) (maximum) 0.50

Sodium Erythorbate 0.61

Sodium Nitrite 0.02

Sodium or Potassium Lactate/Diacetate (maximum) 2.50

Raw Batch Weight 126.28 lbs.

 **Yield (%) after cooking/smoking x 0.90

Finished Cooked/Smoked Weight 113.65 lbs.

Percent added water calculation:

113.65 lbs - 100 lbs x 100 = 12% Added Water 

 113.65 lbs
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Approved by DBJ

Date Issued: 04/20/2018

Date Revised: 04/20/2020

EXHIBIT 2

USDA Labeled Shipping Containers

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

Detailed USDA labeling information is provided in Exhibit 3 and Exhibit 4. Markings shall be 

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

label and applied to containers. The USDA symbol, Exhibit 5, 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 shall be printed on the “TOP PANEL” or 

principal display panel. The processor’s name and address shall indicate the individual 

processing plant, the company headquarters, or the company address and phone number that 

handles product complaints. The Handling Information and Nutrition Facts Label (on the 

principal display panel) is required on shipping containers of commodity weighing 10 

and 5 pounds.

(THE OTHER END Panel)

(THE OTHER 

SIDE Panel)

(TOP PANEL)

PERISHABLE--KEEP FROZEN

KEEP AT ZERO DEGREE F (-17.8 °C)

OR BELOW

(TOP PANEL) (ONE SIDE Panel)

USDA 

Labeling

Information 

(shown in 

Exhibit 3).

(ONE END - Principal Display Panel)
20

Approved by DBJ

Date Issued: 04/20/2018

Date Revised: 04/20/2020

EXHIBIT 3

USDA Label Information for Smoked Turkey Hams

Marking Information: USDA labeling information shall be printed on the principal display panel 

of each shipping container as provided in Exhibit 2. Markings shall be legibly preprinted, 

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

containers. 1The identification of smoking method(s) used below is provided only as an 

example. The processor shall designate the applicable smoking method used on each 

label and the labeling shall be approved by FSIS. The UPC 14-digit I 2/5 bar and code, 

shall be shown in the lower right-hand corner of the principal display panel. The USDA 

symbol, EXHIBIT 5, shall be a minimum of 2.25 inches (5.72 cm) in height and shall be printed 

on the “TOP PANEL” or principal display panel. The processor’s name, address, and phone 

number shall be printed on the top panel or the principal display panel. The processor’s name 

and address shall indicate the individual processing plant, the company headquarters, or the 

company address and phone number that handles product complaints.

 FROZEN FULLY COOKED

SMOKED TURKEY HAM*

with 12% Water

*Cured Turkey Thigh Meat, Chunked and Formed,

Smoke Flavor Added (as applicable)1 95% FAT FREE

Ingredients:

(Food Allergen Statement, 

Shall be Placed Here)

 Required

Processor’s Nutrition Facts Label

 Name, Address, and Phone Shall Be Placed Here

KEEP FROZEN

 __ Bags Net Weight

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

 UPC Bar and Code 
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Approved by DBJ

Date Issued: 04/20/2018

Date Revised: 04/20/2020

EXHIBIT 4

USDA Label Information for Smoked Sliced Turkey Hams

Marking Information: USDA labeling information shall be printed on the principal display panel 

of each shipping container as provided in Exhibit 2. Markings shall be legibly preprinted, 

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

containers. 1The identification of smoking method(s) used below is provided only as an 

example. The processor shall designate the applicable smoking method used on each 

label and the labeling shall be approved by FSIS. The UPC 14-digit I 2/5 bar and code, 

shall be shown in the lower right-hand corner of the principal display panel. The USDA 

symbol, EXHIBIT 5, shall be a minimum of 2.25 inches (5.72 cm) in height and shall be printed 

on the “TOP PANEL” or principal display panel. The processor’s name, address, and phone 

number shall be printed on the top panel or the principal display panel. The processor’s name 

and address shall indicate the individual processing plant, the company headquarters, or the 

company address and phone number that handles product complaints.

 FROZEN FULLY COOKED

SMOKED SLICED TURKEY HAM*

with 12% Water

*Cured Turkey Thigh Meat, Chunked and Formed,

Smoke Flavor Added (as applicable)1 95% FAT FREE

Ingredients:

(Food Allergen Statement, 

Shall be Placed Here)

 Required

Processor’s Nutrition Facts Label

 Name, Address, and Phone Shall Be Placed Here

KEEP FROZEN

 __ Bags Net Weight

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

 UPC Bar and Code 
22

Approved by DBJ

Date Issued: 04/20/2018

Date Revised: 04/20/2020

EXHIBIT 5

USDA SYMBOL