Commodity Specification

CANNED BONED POULTRY

APRIL 2013
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 Table of Contents

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

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

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

C. Commodity Complaints ......................................................................................................................................1

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

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

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

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

2. Poultry Kind and Class....................................................................................................................................2

3. Origin of Poultry .............................................................................................................................................2

4. Inspection........................................................................................................................................................2

5. FSIS Requirements .........................................................................................................................................3

6. Poultry from Other Plants ...............................................................................................................................3

7. Frozen Poultry.................................................................................................................................................3

8. USDA Sampling Option .................................................................................................................................3

B. Prerequisites for Poultry......................................................................................................................................3

1. Unacceptable Meat..........................................................................................................................................3

2. Organoleptic Requirements.............................................................................................................................3

C. Processing and Formulation Requirements for Commodity ...............................................................................3

1. Processing Requirements................................................................................................................................3

2. Cooking...........................................................................................................................................................4

3. Organoleptic defects........................................................................................................................................4

4. Size Reduction of Meat...................................................................................................................................4

5. Formulation.....................................................................................................................................................4

6. Meat in Natural Proportions............................................................................................................................4

7. Broth or Water ................................................................................................................................................5

8. Packaging........................................................................................................................................................5

9. Net Weight ......................................................................................................................................................6

D. Thermal Processing.............................................................................................................................................6

E. Lots, Sublots, and Sampling................................................................................................................................6

1. Definition of a Lot...........................................................................................................................................6

2. Definition of a Sublot......................................................................................................................................6

3. Definition of a Sample ....................................................................................................................................6

F. Requirements for Thermal-Processed Commodity..............................................................................................8

1. Drained-Weight Requirements and Determination .........................................................................................8

2. Organoleptic Requirements.............................................................................................................................9

3. Commodity Defects ........................................................................................................................................9

4. Reworked Commodity. .................................................................................................................................11

5. Contaminated Commodity ............................................................................................................................12

6. Packing..........................................................................................................................................................12

III. LABELING.......................................................................................................................................................12

A. Commercial Labeling Requirements.................................................................................................................13

1. Commercial Labels .......................................................................................................................................13

2. Traceable Product .........................................................................................................................................13

3. Nutrition Facts, Ingredients and Allergen statements on shipping containers. .............................................13

B. Additional Labeling Issues................................................................................................................................13

C. Free Along Side (FAS) Vessel Deliveries.........................................................................................................13

IV. FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY..................................................14

A. Verification of Materials and Defects...............................................................................................................14

1. Verification of Packaging and Packing Materials. ........................................................................................14

2. Container, Labeling, and Marking Defects. ..................................................................................................14

B. Inspection and Checkloading ............................................................................................................................14

1. Requirements ................................................................................................................................................14

2. Procedures.....................................................................................................................................................14

V. UNITIZATION..................................................................................................................................................15

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

B. Pallet Exchange.................................................................................................................................................15
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VI. SHIPMENT AND DELIVERY .......................................................................................................................15

A. Contract Compliance Stamp .............................................................................................................................15

B. Grading Certificate............................................................................................................................................15

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

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

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

1. Railcar...........................................................................................................................................................16

2. Truck or Piggyback.......................................................................................................................................16

D. Delivery Notification ........................................................................................................................................16

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

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

E. Split Deliveries..................................................................................................................................................17
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I. GENERAL

A. Product Description

Canned boned poultry (commodity) produced from the classes of ready-to-cook chickens 

and turkeys (poultry) as described in AMS 70.200 et seq.( AMS 70.201.(c).(f), (g); AMS 

70.202) will be packaged and packed in one or more of the following forms as specified 

in the contract. A purchase unit must consist of commodity made from one class of 

poultry meat (either mature chickens, broilers, or turkeys).

12.5 oz (354 g) cans - Twelve and one-half ounces (354 g) of commodity must be packaged 

in a 401 x 204 size metal can and packed 48 cans in each fiberboard shipping container. A 

purchase unit will consist of 950 shipping containers totaling 35,625 pounds (16,178 kg):

(100094) - Canned Boned Chicken

(Inactive) - Canned Boned Turkey

50 oz (1.42 kg) cans - Fifty ounces (1.42 kg) of commodity must be packaged in a 404 x 700 

size metal can and packed 12 cans in each fiberboard shipping container. A purchase unit 

will consist of 950 shipping containers totaling 35,625 pounds (16,178 kg):

(100877) - Canned Boned Chicken

(Inactive) - Canned Boned Turkey

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.
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D. Humane Handling

All poultry shall be humanely handled in accordance with all applicable USDA/Food Safety and 

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

II. COMMODITY SPECIFICATIONS

A. Basic Requirements

1. Date Processed. The commodity must not be processed and packaged more than 

30 calendar days prior to the date of the contract.

2. Poultry Kind and Class. The commodity must be produced from one of the following 

kinds and classes of poultry:

a. Chickens must be broilers (AMS 70.201.(c)) without neck and giblets.

b. Chickens must be mature chickens (AMS 70.201.(f) and (g)), weighing 4.0 pounds

(1.81 kg) or more per carcass without neck and giblets.

c. Turkeys must be young, yearling, or mature turkeys (AMS 70.202) without neck 

and giblets.

3. Origin of Poultry. The commodity must be produced from poultry that was 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 

poultry 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 these poultry carcasses and parts to ensure 

they are not used in the commodity produced under this 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).

4. Inspection. Processing operations must comply with Poultry Products Inspection 

Regulations (9 CFR part 381) and be under the supervision of an Inspector with the USDA's 

FSIS. 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 poultry; cooked poultry carcasses and poultry parts; 
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formulation of commodity; canned thermal-processed commodity; drained weight and net 

weight; packaging and packing; labeling and marking; sampling; and checkloading.

5. FSIS Requirements. The commodity must be produced and processed in a federally 

inspected (FSIS) establishment, be accurately marked and/or labeled, and meet all FSIS 

regulatory requirements, including all microbiological testing requirements, currently in place.

6. Poultry from Other Plants. Frozen and chilled poultry and poultry parts may be 

transferred or obtained from other plants provided they: (a) have been processed, handled, 

and identified in accordance with this Specification, and (b) comply with the organoleptic and 

other applicable requirements of this Specification as evidenced by USDA certification.

a. Type, kind, and class of poultry; date slaughtered or date placed in frozen storage, 

as applicable; and USDA-assigned plant number must be shown on each shipping container.

b. The poultry and poultry parts must be at an internal product temperature not higher 

than 40 °F (4.4 °C) when shipped from the origin plant and when received at the destination 

plant.

7. Frozen Poultry. Frozen poultry and poultry parts may be used if they have been: 

(a) packaged to protect the product from freezer burn, dehydration, and quality deterioration 

during storage, (b) labeled as to kind and class of poultry and identified so the time in storage 

can be determined, and (c) held in frozen (0 oF/-17.8 oC) storage for not more than 180 days.

8. USDA Sampling Option. USDA may select additional product for further inspection 

or may draw samples for laboratory analyses.

B. Prerequisites for Poultry

1. Unacceptable Meat. Mechanically separated meat (comminuted), giblets, and kidneys 

cannot be used in preparing the commodity.

2. Organoleptic Requirements. The poultry and poultry parts will be examined on a 

continuous basis for the following organoleptic requirements: must be free of rancidity; free of 

fruity, sulfide-like, cardboardy, tallowy, oily, oxidized, metallic, chlorine, or other off-odors; free 

of foreign materials (e.g., glass, paper, rubber, plastic, metal, wood); must show no evidence of 

mishandling or deterioration; and must have a bright color and show no evidence of freezer burn 

or dehydration, or thawing and refreezing. Any sample of poultry and poultry parts that does not 

comply with the organoleptic requirements will be rejected for use under this Specification.

C. Processing and Formulation Requirements for Commodity 

1. Processing Requirements. The commodity must be prepared from cooked poultry 

meat; broth from cooked poultry, or water; and salt. The use of the words--meat and broth--in 
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this section means poultry meat, and poultry broth prepared from one of the kinds and classes of 

poultry specified in II.A.2.

2. Cooking.

a. Poultry without giblets and poultry parts may be: (1) cooked with water without 

pressure, (2) pressure cooked, or (3) steam cooked. The method of cooking must produce a 

cooked product free of overcooked, burnt, scorched, bitter, metallic, cardboardy, rancid, or other 

flavors or odors foreign to properly cooked chicken or turkey.

b. Cooked meat may be held at 40 °F (4.4 °C) or lower for not more than 5 days from 

time of cooking until canned, or the chilled cooked meat may be frozen and held at an internal 

product temperature of 0 °F (-17.8 °C) or lower.

3. Organoleptic defects. The cooked meat will be examined on a continuous basis for 

compliance with the organoleptic requirements shown in Table 1. If the cooked meat does not 

comply with the organoleptic requirements, it will be rejected for use under this Specification. 

Table 1. Cooked Poultry Meat Organoleptic Requirements 

Organoleptic 

Requirements:

The meat must be free of skin and foreign materials (e.g., glass, paper, 

rubber, plastic, metal, wood); and odors which are not characteristic of 

properly cooked and handled poultry meat; for example, rancid, metallic, 

stale, sour, or scorched.

4. Size Reduction of Meat. The meat must be processed in a manner that will minimize 

stringy texture. The larger pieces of meat, to include breast portions and thigh portions, must be 

cut into chunks which are a minimum of 1.25 inch (1 1⁄4 inch) (3.18 cm) in size. 

5. Formulation. The following proportions of meat, and broth or water must be used in 

preparing the commodity:

Percent by Weight

Meat in Natural Proportion (minimum) 80.00

Salt (maximum) 0.50

Broth or Water (maximum) 19.50

 100.00

6. Meat in Natural Proportions. The combined amount of white and dark meat as 

specified in the formula, II.C.5., must be prepared according to one of the following methods:

a. Cooked white and dark meat in natural proportion as removed from the cooked 

whole carcass.
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b. Formulated on a weight basis to contain a minimum of 50 percent cooked white 

meat and a maximum of 50 percent cooked dark meat. The method used by the contractor must 

have established control procedures, processing sequence, product flow, and methods for 

handling the pulled cooked white and dark meat to ensure that: (1) the natural proportion of 

cooked white and dark meat is maintained, (2) no white meat is removed for other uses, and 

(3) no dark meat is added from other sources. Hand deboned wing meat and neck meat are not 

allowed in the natural proportion white and dark meat. These procedures and methods must be 

reviewed and found acceptable by supervisory personnel of the Grading Division, LPS Program, 

AMS, before they can be used to produce white and dark meat for this Specification.

7. Broth or Water.

a. Broth or potable water must be used in the commodity. Broth used must be a 

flavorful broth from the un-pressurized cooking of not less than two or more than four batches of 

poultry in the same broth. A continuous cooking method may be used, provided water is added 

during the cooking operation and the process results in a broth equivalent to that described in the 

preceding sentence. Broth from one batch of pressure-cooked poultry may be used. Broth 

produced by cooking only fat and bones cannot be used. Broth must be maintained at a 

temperature of 160 °F (71.1 °C) or higher or must be chilled to and maintained at a temperature 

of 40 °F (4.4 °C) or lower within 4 hours of preparation. Broth may not be held for more than 

48 hours unless the broth is frozen or dried.

b. Other methods of preparing broth or handling the broth may be approved by the 

Deputy Administrator of Poultry Programs, in writing. Approvals will be granted on an 

individual plant basis after a review of the process and when the resulting method is found 

acceptable by supervisory personnel of the Grading Division, LPS Program.

c. Broth must be free from bitter, rancid, metallic, cardboardy, soapy, scorched, 

burnt, overcooked, stale, and other off-odors or off-flavors foreign to properly processed chicken 

or turkey broth.

8. Packaging. All packaging materials must be clean and in new condition, must be 

tamper-evident, and must not impart odors or flavors to the product. Tamper-evident is defined 

as packaging and 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 must furnish a guaranty that the packaging material 

complies with FSIS regulations (9 CFR part 381.144.(c)).

a. Packaging material. The commodity must be packaged in cans. The cans must be 

metal, round, and open-style with welded side seams. They must be equivalent in construction, 

(base plate tin or chromium-coated steel and enamel coating) to those in commercial use for the 

commodity specified in this Specification.
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b. Filling cans. Cans may be filled by first adding the meat to each can and then 

adding the broth or water to each can, or filling with a mixture of meat, and broth or water and 

salt. Appropriate amount of salt may be dissolved in either broth or water prior to filling the can, 

or appropriate amount of salt may be added to each can prior to filling with meat and broth or 

water.

(1) 12.5-oz. cans. Twelve and one-half ounces (354 g) net weight of commodity 

must be packed in 401 x 204 size metal cans.

(2) 50-oz. cans. Fifty ounces (1.42 kg) net weight of commodity must be packed 

in 404 x 700 size metal cans.

9. Net Weight. The net weight of the commodity will be determined in accordance with 

Poultry Programs' procedures.

D. Thermal Processing 

The can must be filled allowing adequate headspace, hermetically sealed, and thermal-processed 

in accordance with FSIS regulations. The thermal-processed commodity must have a stable shelf 

life under the conditions of long-term, non-refrigerated storage and transportation. The exterior 

of the can must be dry, clean, and free from rust, fat, and grease before packing into shipping 

containers.

E. Lots, Sublots, and Sampling

1. Definition of a Lot.

a. A lot is defined as the amount of commodity produced during a processing shift.

b. Unless otherwise specified, the commodity will be: (1) sampled, examined, and 

tested; and (2) accepted, rejected, or accepted subject to a price discount on a lot basis.

2. Definition of a Sublot.

a. A lot may be separated into sublots for the purpose of sampling and determining 

drained weight and compliance with organoleptic and commodity defect requirements. If this 

option is used, the commodity must be sampled as outlined in II.E.3.

b. Commodity sampled and analyzed on the basis of sublots will be accepted, 

rejected, or accepted with a discount on a sublot basis.

3. Definition of a Sample. 

a. A sample is one 12.5 oz. or 50 oz. (354 g or 1.42 kg) can of commodity or its 

equivalent.
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b. The Grader will draw samples at random for compliance with the organoleptic and 

drained weight requirements after thermal processing as determined by the contractor/processor.

The Grader will collect sample cans from each lot or sublot at random prior to or after thermal 

processing to examine for the commodity defects (see II.F.3.). The contractor/processor must 

select a sampling option (either option I or option II) prior to the start of production.

(1) If the contractor/processor elects to sample cans prior to thermal processing 

(option I), the number of samples from a lot for the drained weight, and the determination of 

organoleptic and defect requirements will be as detailed in Table 2.

(a) For the determination of organoleptic and defect requirements under 

option I, no additional separation of the lot into sublots will be allowed. 

(b) Samples for organoleptic requirements (see II.F.2.) and drained weight 

determination (see II.F.1.) will be drawn after thermal processing (option II) and will represent 1 

day's production. 

Table 2. Samples Drawn Online From a Lot or Sublot - Option I

 12.5 oz (354g) cans 50 oz (1.42-kg) cans

Lot or

Sublot

Organoleptic

Requirements

and Defects

Drained

Weight

Lot or

Sublot

Organoleptic

Requirements

and Defects

Drained

Weight

Lot

5 cans per

Sampling

interval

24 cans Lot

1 can per

Sampling

interval

6 cans

Sublot*

5 cans per

Sampling

interval

12 cans Sublot*

1 can per

Sampling

interval

3 cans

* The total number of samples drawn from all sublots in a lot must be equal to or greater than 

those specified for a lot.

(2) If the contractor/processor elects to sample cans after thermal processing 

(option II), the sampling of commodity from a lot or a sublot will be as detailed in Table 3.
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Table 3. Samples Drawn From a Lot or Sublot - Option II

12.5 oz. (354 g) cans 50 oz. (1.42 kg) cans

Total

No. of

Cans

Drained

Weight

Organoleptic

Requirements

and Defects

Total

No. of

Cans

Drained

Weight

Organoleptic

Requirements

and Defects

Number of Cans Number of Cans

Lot

Total =

32 cans

First 24

cans

First 24 +8

cans

Lot

Total =

8 cans

First 6 

cans

First 6 + 2 cans

Sublot*

Total =

16 cans

First 12

cans

First 12 + 4

cans

Sublot*

Total =

4 cans

First 3 

cans

First 3 + 1 can

The total number of samples drawn from all sublots in a lot must be equal to or greater than 

those specified for a lot.

F. Requirements for Thermal-Processed Commodity

1. Drained-Weight Requirements and Determination.

a. Samples. After thermal processing, the Grader will randomly draw sample cans 

(as defined in II.E.3.b.) to determine drained weight.

(1) Filled 12.5 oz. can requirements. The 12.5 oz. (354 g) filled cans from a lot 

or sublot must average not less than 10.0 oz. (283.5 g) of commodity on a drained-weight basis. 

(2) Filled 50 oz. can requirements. The 50 oz. (1.42 kg) filled cans from a lot or 

sublot must average not less than 40.0 ounces (1.13 kg) of commodity on a drained-weight basis. 

b. Discounts. Lots or sublots of commodity with a drained weight averaging: 

(1) greater than or equal to 9.6 oz. (272.5 g) and less than 10.0 oz. (283.5 g) for 12.5 oz.(354 g) 

cans, and (2) greater than or equal to 38.5 oz. (1.09 kg) and less than 40.0 oz. (1.13 kg) for 

50 oz. (1.42 kg) cans will be accepted with the deviations subject to the price discount indicated 

in Table 4.

c. Rejections. A lot or sublot of filled cans with a drained weight averaging less than 

the weights indicated in Table 4 will be rejected.
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Table 4. Drained Weights and Discounts

Drained Weight Basis Average

for Lot or Sublot

Applicable Discount

(Percent of

Contract Price)

Rejected

Lot or Sublot

12.5 oz (354 g) cans

Greater than 9.8 oz. (278 g) and less than 

10.0 oz. (283.5 g) 2.25 percent Average less than 

Greater than or equal to 9.6 oz. (272 g) and 9.6 oz. (272 g)

less than or equal to 9.8 oz. (278 g) 4.50 percent

50 oz (1.42 kg) cans

Greater than 39.1 oz. (1.11 kg) and less than 

40.0 oz. (1.13 kg) 2.25 percent Average less than 

Greater than or equal to 38.5 oz. (1.09 kg) and 38.5 oz. (1.09 kg)

less than or equal to 39.1 oz. (1.11 kg) 4.50 percent

c. Determination. The drained-weight of the sample cans will be determined 24 to 

72 hours after the day of the processing shift in which the product was produced. The contents 

of each sample can will be weighed after draining product, with a No. 8 sieve, for 2 minutes for a 

12.5 oz (354 g) can and 3 minutes for a 50 oz (1.42 kg) can. The temperature of the commodity 

at time of weighing must be 75±5 °F (23.9±2.8 °C). The average drained-weight results will be 

reported to the nearest 10th of an ounce on the USDA shipping certificate.

d. Rejected product. If the commodity in a lot or sublot is rejected for drained 

weight, the contractor/processor may request an appeal which must be performed within 

6 calendar days from the end of the processing shift on which the product was produced. The 

contractor/processor may remove cans suspected of being out of compliance and re-offer the 

balance of the lot or sublot once for acceptance. Those cans that are out of compliance with 

drained weight requirements will be rejected, but may be reworked in accordance with II.F.4.

2. Organoleptic Requirements. After thermal processing, the commodity will be 

sampled (as defined in II.E.3.) and examined for compliance with the following organoleptic 

requirements: The commodity must have an appetizing appearance, odor, flavor and texture, and 

must be free of off-flavors or off-odors; for example, overcooked, burnt, scorched, sour, stale, 

cardboardy, metallic, bitter, or rancid. A lot or sublot of commodity that does not comply with 

these organoleptic requirements will be rejected for use under this Specification.

3. Commodity Defects. The contractor/processor may select one of the two options 

(II.F.3.a. or II.F.3.b.) for the examination of commodity defects. Once an option is selected, the 

contractor/processor may not change options until the end of 1 day's production. Samples of 

commodity with more defects than the maximum tolerance for either option will result in the 

rejection of the lot or sublot the samples represent.
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a. Option I - Examination prior to thermal processing. The samples (see II.E.3.b. (1) 

for sampling) will be randomly selected online prior to canning or thermal processing and 

examined for the defects shown in Table 5.

(1) The number of defects allowed will be those outlined in Poultry Programs' 

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

(2) Regardless of the kind and number of defects (within Table 5) found, any 

sample with bone or hard bone-like material greater than 0.40 inch (1.02 cm) will be cause for 

the rejection of the product the sample represents.

(3) If the number of bone defects exceeds the maximum for the "target" level for 

the respective defect or results in a rejection, the frequency of sampling for bone defects will be 

increased to a sample drawn twice each sampling interval until the cumulative number of bone 

defects reverts back to the "target" level.

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

plan, the product the sample represents will be rejected.

Table 4. Commodity Defects - Option I

Defects - Meat:

Bone:

A defect for meat is the presence of:

Bone or hard bone-like material in a sample greater than 0.40 inch 

(1.02 cm).

Bone or hard bone-like material in a sample less than or equal to 0.40 inch 

(1.02 cm). 

Other: Dark colored (due to blood) vein or artery more than 1 inch (2.54 cm) in 

length; or

Bruises, blood clots, and moderate discolorations that exceed an area 

equivalent to a circle with a diameter of 0.30 inch (0.76 cm); or

presence of skin.

b. Option II - Examination after thermal processing. 

(1) After drained weight determination, the samples (see II.E.3.b.(2) for 

sampling) will be examined for the defects shown in Table 6. 

(2) Separate examinations will be made for: (1) bone and (2) other defects. The 

number of defects allowed in a sample representing a lot or sub-lot will be as shown in Table 6.
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(3) Regardless of the kind and number of defects (within Table 6) found, any 

sample with bone or hard bone-like material greater than 0.40 inch (1.02 cm) will be cause for 

the rejection of the product the sample represents. 

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

plan, the product the sample represents will be rejected.

Table 5. Thermal-Processed Commodity Defects - Option II

 Defects Tolerance

Meat: A defect for meat is the presence of

Bone or hard bone-like material * greater than 0.40 inch 

(1.02 cm) in a sample.

Rejected

Bones:

Bone or hard bone-like material * less than or equal to 

0.40 inch (1.02 cm) in a sample.

6 bones permitted

per lot

3 bones permitted

per sublot

Other: Dark colored (due to blood) vein or artery more than 

1 inch (2.54 cm) in length.

Bruises, blood clots, and moderate discolorations that 

exceed an area equivalent to a circle with a diameter of 

0.30 inch (0.76 cm).

10 defects permitted

per lot

5 defects permitted

per sublot

Skin: Presence of skin. Rejected

* Bone or hard bone-like material is material that does not break up or disintegrate when 

subjected to pressure from a spatula, flat side of a knife, or fork. 

4. Reworked Commodity. 

a. Cans. Sample cans examined by the Grader or product rejected for defects 

exceeding the maximum tolerances, drained weight, or fat content may be reworked and 

incorporated into formulated batches of product, prior to thermal processing, provided:

(1) The defects are removed from the product;

(2) The product is incorporated at a maximum of 5 percent of the formulated 

batch; and

(3) Product removed from cans must be reworked into a batch within 72 hours.

b. X-ray Examination. X-ray equipment may be used to examine product to be 

reworked provided: 
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(1) The equipment and x-ray examination procedures are found to be in 

compliance with FSIS regulations and procedures; and 

(2) A Grader monitors the x-ray and rework procedure.

(3) The contractor/processor may remove product cans from a lot or sublot

suspected of containing defects after the x-ray examination and the balance of the lot or sublot

may be reoffered for acceptance. Product containing defects may be reworked once.

5. Contaminated Commodity. A lot or sublot of commodity that contains foreign 

matter--for example, paper, plastic, rubber, or metal--will be handled by FSIS. Samples that 

contain comminuted meat, giblets, or kidneys will result in rejection of the lot or sublot the 

samples represent.

6. Packing. All packing materials must be clean and in new condition and must not 

impart odors or flavors to the product. 

a. Shipping containers. Shipping containers must: (1) be good commercial 

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

destination; (2) be of such size to pack the commodity without slack filling or bulging; 

(3) withstand the stresses of handling, shipping, stacking, and storage; and (4) be closed by 

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

for the final closure. Adhesive or staples cannot be used to fasten the top portion of telescopestyle containers to the bottom portion. However, 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.

b. 12.5 oz. cans. Two cans must be shrink-wrapped after stacking end-on-end and 

the pair of cans stacked two high and packed in a shipping container. Forty-eight 12.5 oz (354 g) 

cans of commodity must be packed four in length, three in width, four cans high in each shipping 

container.

c. 50 oz. cans. Twelve 50 oz. (1.42 kg) cans of commodity must be packed four in 

length, three in width, and in one layer in each shipping container.

III. LABELING

Commercial labeling (III.A.) must be used. Both the packages and shipping containers within a 

purchase unit must be labeled in commercial label format. 
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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 

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

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

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

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

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

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

______.

B. 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 Livestock, Poultry and Seed Program, Grading Division. 

- Distributor commercial labels.

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

C. Free Along Side (FAS) Vessel Deliveries 

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

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.
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IV.FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

A. Verification of Materials and Defects

1. Verification of Packaging and Packing Materials.

The contractor must verify compliance with packaging, packing, and marking material 

requirements by furnishing the Grader the following certification on company stationery signed 

by a person authorized to do so by the contractor:

"(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 Canned 

Boned Poultry, dated April 2013, comply or will comply with the terms of this Commodity 

Specification.

Name _____________________________

Title ______________________________”

One certification is adequate for all production under this Specification.

2. Container, Labeling, and Marking Defects.

a. Defects. Cans and shipping containers will be examined for container, labeling, 

and marking defects in accordance with the United States Standards for Condition of Food 

Containers and the USDA publications "Procedures for the Inspection of the Condition of Food 

Containers" and "Visual Aids for Inspection for Metal Containers."

b. 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 

Poultry Programs' sample plan, the delivery unit will be rejected. 

B. 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 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 the 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 of Grading Division,
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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 USDA 

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

designated lot or sublot to be shipped meets contract specifications.

V. UNITIZATION

Each delivery unit of canned boned poultry must be unitized (palletized and stretch-wrapped) 

and comply with the following:

A. Pallets

Pallets must be good quality, 48 inches x 40 inches, non-reversible, 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 layers of containers on the pallet. Palletized product 

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

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

the edges of the pallets and exposes the principal 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.

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 Certificate issued at time of checkloading must accompany each 

shipment. 
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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 initial sealing must be 

done at origin under the supervision of a Grader. Thereafter, all delivery units-truck lot and 

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

proof, 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 for truck lot and LTL delivery 

units. Additionally, the contractor must ensure that the applicable seal identification number is 

on each bill of lading, shipment manifest, or other delivery documents for each delivery 

destination.

When LTL delivery units are transported on the same trailer or railcar and destined for multiple 

recipients, the trailer or railcar must be sealed after each delivery. The seal number must be 

recorded on the appropriate delivery documents and correspond with the applied seal at the time 

of arrival at the next destination. It will be the responsibility of the contractor to provide a 

sufficient number of seals and ensure that the carrier service (truck or rail) secures the trailer or 

railcar after each delivery destination. Failure to seal the trailer or railcar after each stop will 

result in rejection of the shipment by the recipient agency at the next scheduled stop and 

rejection of any subsequent deliveries on the trailer or railcar.

1. Railcar. Each railcar must be sealed. The contractors are responsible for arranging 

railcar deliveries of more than one delivery unit so that each delivery unit contained in the same 

railcar can be completely separated, secured 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 separation by sealing after each drop.

D. Delivery Notification

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

Notices (ASNs) and unloading appointments.