1

Approved by: CMS

Date Issued: 02/09/2018

______________________________________________________________________

100 ITEM DESCRIPTION

110 Grilled Chicken, Fillet-Style (110921) – Frozen, fully cooked, produced from readyto-cook boneless, skinless, chicken breast meat. Portion Weight – 2.70 – 3.00

ounces. The commodity shall be packaged 5 or 10 pounds per plastic film bag to a 

net weight of 30 pounds per fiberboard shipping container. A purchase unit shall

consist of 1,300 shipping containers totaling 39,000 pounds.

200 APPLICABLE DOCUMENTS

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

Division FPPS-Grilled Chicken Fillet-Style, Fully Cooked, Frozen – February 2018:

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

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

210.3 Regulations Governing the Voluntary Grading of Poultry Products and Rabbit

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

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

210.4 AMS Master Solicitation for Commodity Procurements and Solicitation.

300 CHECKLIST OF REQUIREMENTS

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

Procurements.

320 Food Defense – Refer to the current AMS Master Solicitation for Commodity 

Procurements.

400 HARVESTING

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

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

FEDERAL PURCHASE PROGRAM 

SPECIFICATION (FPPS) FOR 

GRILLED CHICKEN FILLETSTYLE, FULLY COOKED, FROZEN

APPROVED

Agricultural Marketing service (AMS)

Livestock, Poultry, and Seed (LPS) Program

Food Safety and Commodity Specification (FSCS) Division

Room 2624 S, Phone: 202-692-0342

Effective: February 2018
2

Approved by: CMS

Date Issued: 02/09/2018

done under FSIS inspection.

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

Directive 6100.3.

500 PROCESSING

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

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

520 Performance Standards – Product shall be produced under FSIS pathogen 

reduction standards, as specified in 9 CFR § 381. 

530 The commodity shall not be processed or packaged more than 60 days prior to the 

first date of the delivery period for each sales order. 

540 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 chilled chicken carcasses and 

parts; formulation, marinating, cooking; freezing; packaging and packing; labeling 

and marking; net weight; and checkloading. 

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

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

Avenue, SW, Washington, DC 20250-0258, telephone (202) 720-3271. 

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

AMS Grader and as outlined in QAD Policies and Procedures. Quality and 

compliance with product requirements shall be determined in accordance with QAD

policies and procedures. 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.

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

processing shift.

543.1 Sub-Lot – Contractor shall clearly identify sub-lot size and maintain the identity and 

traceability of each sub-lot.

550 Chicken from Other Plants – Chicken carcasses and parts may be transferred or 

obtained from other processing plants provided it: 

550.1 has been processed, handled, and identified in accordance with this FPPS, and 
3

Approved by: CMS

Date Issued: 02/09/2018

550.2 complies with the freshly harvested, organoleptic, temperature, 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.

551 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.

551.1 Meat – The commodity shall be prepared from boneless, skinless chicken breast 

meat freshly harvested broiler/fryer chickens (AMS 70.201(c)) or parts (AMS 

70.210).

552 The chilled chicken 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.

560 Meat Time Requirements – The chilled commodity shall be processed, packaged, 

packed, and placed in a freezer within 7 calendar days after the date of harvest.

561 Frozen meat may be used when:

561.1 produced from freshly harvested chicken;

561.2 packaged to protect against quality deterioration during frozen storage and 

identified so that the time in storage and the class, kind, and specific deboned 

chicken product can be determined;

561.3 held no more than 180 days in frozen storage, and 

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

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

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

one time. 

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

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

564 Boneless, skinless chicken breasts shall be in recognizable portions; that is, 

complete breasts, or breasts with no more than one-half of the meat missing.

564.1 Chicken breast meat trimmings that are removed from the chicken breasts during 

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

percent of the total weight of the chicken breast meat as specified in the formulation 

section.
4

Approved by: CMS

Date Issued: 02/09/2018

565 Cooling Requirements – The breast meat which is not used in the commodity on a 

continuous basis after deboning shall be cooled by cooling 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).

565.1 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.

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

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

associated with normal product purge is acceptable.

566 Organoleptic Requirements and Meat Defects – Prior to marinating, a sample of 30 

pieces of boneless, skinless breast meat and 2 pounds of breast 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 the QAD’s Sample Plan Level-1 for boneless, skinless breasts and 

Sample Plan Level 2 (SPL-2) for breast trim (Table 2). If the sample has more 

defects than the maximum tolerance for the sample plan, the meat the sample 

represents shall be rejected.

567 Unacceptable Meat – Mechanically separated chicken (comminuted), finely ground, 

flaked, or finely chopped chicken meat.

568 Bones and Skin (Table 1) – Shall be removed from the meat before use.

568.1 Bone or Hard Bone-like Material – Regardless of the kind and number of defects 

found, any sample with bone or hard bone-like material shall be cause for the 

rejection of the meat the sample represents. 

570 Processing and Size Reduction – The marinating, cooking, portioning, and 

individual freezing of the commodity shall be a continuous sequential process. 

Marinated product may be held overnight between 26 °F (-3.3 °C) and 40 °F 

(4.4 °C) until cooking.

570.1 Breast Trimmings shall be reduced in size through a plate size of 0.375 (3/8 inch) in 

diameter. 

570.2 Additionally, the equipment shall be designed to extract and discharge bone, bonelike material, cartilage, etc., simultaneously with size-reduction. 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.

570.3 Breast 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 tendonous material after size 

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

examined for skin, blood clots, and discolorations prior to size reduction.
5

Approved by: CMS

Date Issued: 02/09/2018

571 Organoleptic Requirements and Defects for Size-Reduced Meat 

571.1 The 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. 

571.2 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.

571.2.1 If the sample of size-reduced 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.

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

chicken fillet 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 lowered to not higher than 40 °F (4.4 °C) and not lower than 26 °F 

(-3.3 °C). 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 sizereduced product. Liquid associated with normal product purge is acceptable. No 

frozen or previously frozen size-reduced meat or trim may be used in the chicken 

fillet.

573 Processing Sequence – Unless otherwise specified, the size reduction; formulation; 

mixing; portioning, cooking, cooling; packing; and freezing of the commodity must 

be a continuous process that complies with the time and temperature requirements 

of this FPPS.

574 Formula – The commodity shall be produced from not less than 85% marinated 

boneless, skinless chicken breast meat and no more than 15% marinated boneless, 

skinless chicken breast trimmings.

574.1 Marinade – Chilled boneless, skinless meat shall be marinated in a solution of 

water, processing aids, and phosphates before cooking. 

574.1.1 The marinating solution percentage incorporated within tumbled or massaged 

marinated boneless, skinless meat shall not exceed 15 percent (i.e., marinade 

increases the weight of the meat by a maximum of 15 percent over the original 

ready-to-cook weight). 

Water (minimum) 88.75 percent 

Added Processing Aids (up to) 8.00 percent 

Phosphate (sodium or potassium up to) 3.25 percent

574.2 Processing aids (e.g., anti-caking, anti-dusting agents, or other manufacturing aids) 

are allowed. If processing agents are used, the ingredients and amount of 

ingredients listed in the formulation shall remain the same.
6

Approved by: CMS

Date Issued: 02/09/2018

574.3 Seasoning and Ingredients – Seasonings and other ingredients shall be used to 

produce a chicken fillet-style with mild flavor profiles suitable for institutional feeding 

systems and shall comprise no more than 2 percent of the raw formula. 

574.3.1 The 2 percent of seasoning and ingredients shall be considered as part of the not to 

exceed 15 percent marinade.

574.4 Soy and gluten are not allowed.

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

more than 350 mg per 100 gram basis as evidenced by laboratory analysis.

575 Meat/Meat Alternate (M/MA) – Grilled Chicken Fillet-Style M/MA shall be 2.0 

ounces.

580 Cooking, Grill Markings, and Freezing

580.1 All products shall be fully cooked in accordance with FSIS regulations.

580.2 Grilled Chicken Fillet-style shall exhibit a shape of a natural chicken fillet and have 

a finished portion weight between 2.70 – 3.00 ounces.

580.3 Parallel grill markings are required on one side of the grilled chicken fillet-style.

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

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

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

enters the freezer. 

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

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 Equipment – All equipment used to produce the commodity for USDA shall be 

maintained and routinely checked for optimal performance.

600 PACKAGING AND PACKING

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

and palletization comply with the National Motor Freight Regulations and FSIS 

regulations and the requirements listed below.

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

condition, shall not impart objectionable odors or flavors to the commodity, shall be 
7

Approved by: CMS

Date Issued: 02/09/2018

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 or 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)).

621 Plastic-film Bags – The commodity shall be placed in a polyethylene-film bag with a 

wall thickness of not less than 2 mil (0.002 inch); and shall protect the commodity 

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

Closure methods shall be approved by a representative of QAD. Metal wire ties, 

paper-coated wire ties, or staples must not be used for sealing plastic-film bags.

630 Packing – Six 5-pound or three 10-pound immediate containers (packages) shall be 

packed in a 30-pound (net weight) shipping container.

640 Shipping Containers – Shipping containers shall: 

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

carrier(s) 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. 

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

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

labeling is selected, the 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.
8

Approved by: CMS

Date Issued: 02/09/2018

720 Commercial Labeling Requirements

721 Commercially labeled packages and shipping containers shall be labeled in 

accordance with FSIS requirements. Labeling shall be approved by FSIS prior to 

acceptance for use under this FPPS.

722 Commercial labels shall be the processor’s own commercial label. 

723 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).

724 Nutrition Facts, Ingredients and Allergen Statements on Shipping Containers. 

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

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

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

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

Protection Act (FALCPA) for any product which contains milk, eggs, fish, crustacean 

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

______. For additional guidance refer to the Compliance Guidance at: 

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

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

730 USDA Labeling Requirements

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

in this FPPS shall be approved by the Contracting Officer, in writing, prior to start of 

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

FPPS. 

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

contrasting color, clear and readable.

733 USDA Labeled Shipping Container Requirements

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

shipping container; or printed on a self-adhesive label and applied to each shipping 

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

1 and 2.
9

Approved by: CMS

Date Issued: 02/09/2018

733.2 Nutrition Facts, Ingredients and Allergen Statements on Shipping Containers. 

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

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

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

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

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

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

contains ______. 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

733.3 Universal Product Code (UPC)

733.3.1 The UPC, symbol and code, called Interleaved 2 of 5 (I 2/5), shall appear on each 

shipping container. The complete code, including the check digit, shall be printed in 

machine-readable and human-readable form. The start and stop indicators shall be 

included in the bar codes. Printing, readability, and scanability of the bar code shall 

be in accordance with UPC guidelines published by GS1 US, 1009 Lenox Drive, 

Suite 202, Lawrenceville, New Jersey 08648, (609) 620-0200.

733.3.2 Contractor shall use the code furnished by USDA. USDA has acquired a unique 

processor's identification number for the commodity purchase programs and shall 

use this item code for the commodity purchased under this FPPS. The contractors 

need not join GS1 US.

733.3.3 The 14-digit UPC code for shipping containers of grilled chicken fillet-style is: 

1 07 15001 10921 4.

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

panel of each shipping container.

734 Recycle Symbol and Statement – The contractor shall place somewhere on the 

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

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

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

735 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.

736 Shipping containers or labels with incorrect: contract number, plant number, net 

weight, date packed, shall be corrected before use. The incorrect information shall 

be blocked out and the correct information legibly printed, stamped, or stenciled in 

permanent ink. Additionally, the name, address, and phone number of the 

processor shall appear on each shipping container.
10

Approved by: CMS

Date Issued: 02/09/2018

740 Unacceptable Labeling 

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

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

by a representative of USDA/AMS/LPS/QAD. 

743 Distributor Commercial Labels

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

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

750 Free Along Side (FAS) Vessel Deliveries 

751 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 panel.

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, 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.

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 A purchase or delivery unit shall consist of 1,300 cases with a net weight of 39,000 

pounds.

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

requirements at time of checkloading.

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

request on-line verification of net weights. Upon receiving the request, a FederalState supervisor (or his/her designee) shall determine that the facilities and 

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

this FPPS.
11

Approved by: CMS

Date Issued: 02/09/2018

850 Loading and Shipping Frozen Commodity

851 Visual Inspection – Frozen cooked commodity showing any evidence of defrosting, 

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 the 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 – Contractor may request an alternate method

utilizing product temperature-sensing devices. If this option is selected, a FederalState Supervisor shall determine that the facilities, equipment, procedures, and the

contractors’ current level of freezing compliance are in accordance with the

established guidelines outlined in the applicable LPS Program’s instructions for this 

FPPS.

860 Inspection and Checkloading

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

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

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

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

requested, to assure contract compliance.

862 Procedures – Inspection and checkloading shall be performed by an 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, LPS 

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

SW, Washington, D.C. 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. The 

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 Master 

Solicitation for Commodity Procurements, Solicitation, and this FPPS.

900 PALLETIZED UNIT LOADS

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

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

be stacked in a manner that minimizes the overhang of the shipping containers over 
12

Approved by: CMS

Date Issued: 02/09/2018

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

panel to facilitate certification examinations.

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

used in any one delivery unit.

1000 SHIPMENT AND DELIVERY

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

Commodity Procurements. 

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

1011.1 each shipping container shall be identified with a USDA Contract Compliance stamp 

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

personnel under the supervision of the AMS Grader shall stamp one end of each 

shipping container prior to shipment. If there is inadequate space available on 

either end of the shipping container, the stamp may be applied to a side of the 

container.

1011.2 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. 

1012.1 Railcar or Piggyback – If shipment is by rail or piggyback, the certificate shall be 

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

or consignee, as applicable.

1012.2 Trucks – If shipment is by truck, the driver shall, upon delivery, give the certificate to 

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

1020 Loading and Sealing of Vehicles

1021 Refer to the current AMS Master Solicitation for Commodity Procurements.

1030 Delivery Notification

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

1040 Split Deliveries

1041 Refer to the current AMS Master Solicitation for Commodity Procurements.
13

Approved by: CMS

Date Issued: 02/09/2018

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 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. 

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). 

1130.1 Commodity not meeting this requirement shall be rejected for use under this FPPS.

1200 PRODUCT ASSURANCE AND COMPLAINT RESOLUTION

1210 Product Assurance – Contractor shall guarantee that the product complies with all 

FPPS requirements and provisions set forth in the AMS Master Solicitation for

Commodity Procurements and Solicitation.

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

Commodity Procurements Staff (CPS) Contracting Officer for review and 

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

https://www.ams.usda.gov/sites/default/files/media/AMS%20Commodity%20Procur

ement%20Staff%20Contact%20List.pdf

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.
14

Approved by: CMS

Date Issued: 02/09/2018

TABLE 1

Organoleptic Requirements and Defects for Meat

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; 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 and show no evidence of dehydration or 

thawing and refreezing.

Bone: Presence of bone or hard bone-like material

including cartilage.

Meat Defects:

Tendon or tendonous

material:

A boneless, skinless breast with more than one-half 

of the meat missing.

Moderate discolorations or blood clots. Lightly

shaded discolorations exceeding an aggregate area

equivalent to 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.

Tendon or tendonous material that is soft-like in texture

and extends or is greater than 0.50 inch (1.27 cm) beyond

the meat tissue.

Skin Defect: Presence of skin.
15

Approved by: CMS

Date Issued: 02/09/2018

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 

tendonous material.

TABLE 3 

Organoleptic Requirements for Finished Chicken Fillet

Organoleptic 

Requirements: 

Examined after 

cooking prior to 

freezing.

Commodity shall: (a) not be rancid; not have a metallic, 

overcooked, burnt, scorched, bitter, oxidized, stale, fruity, 

beany, oily, soapy, or other flavors or odors foreign to properly 

prepared and cooked chicken fillet; and (b) not contain foreign 

materials (e.g., glass, paper, rubber, metal, plastic, wood).

Commodity shall: (a) not be dry; that is, it shall not lack 

moistness or be devoid of moisture; and (b) shall have the 

appearance of a fully cooked product. Meat that appears uncooked or undercooked is not acceptable under this 

FPPS.
16

Approved by: CMS

Date Issued: 02/09/2018

EXHIBIT 1

USDA Labeled Shipping Containers

Marking Information: Shipping containers shall be marked substantially as shown 

below. Detailed labeling information is provided in EXHIBIT 2. Markings shall be legibly 

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

label applied onto containers. The USDA symbol (EXHIBIT 4), is to be a minimum of 

2.25 inches (5.72 cm) in height and may be printed on the “TOP PANEL” or 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 OTHER END Panel)

(THE OTHER 

SIDE Panel)

(TOP PANEL)

PERISHABLE--KEEP FROZEN

KEEP AT 0 oF (-17.8 °C)

OR LOWER TEMPERATURE

(TOP PANEL) (ONE SIDE 

Panel)

USDA Labeling

Information (shown in 

Exhibit 2).

(ONE END - Principal Display Panel)
17

Approved by: CMS

Date Issued: 02/09/2018

EXHIBIT 2

USDA Labeling Information for Chicken Fillet

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

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

legibly preprinted, stamped, stenciled on containers, or printed on a separate selfadhesive label applied to containers. The type of meat used shall be printed on each 

shipping container. The UPC 14-digit I 2/5 symbol and code, shall be shown in the

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

shall be a minimum of 2.25 inches (5.72 cm) in height and may 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 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 Boneless, Skinless

Chicken Meat

GRILLED CHICKEN FILLET-STYLE

Ingredients:

(Food Allergen Statement 

Shall Be Placed Here)

Processor’s Nutrition Facts Label

 Name, Address, and Phone Shall Be placed Here

KEEP FROZEN

_ Bags Net Weight DATE PACKED: Month, Day, and Year

30 LBS. (13.61 KG) UPC Symbol and Code 
18

Approved by: CMS

Date Issued: 02/09/2018

EXHIBIT 3

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
19

Approved by: CMS

Date Issued: 02/09/2018

EXHIBIT 4

USDA SYMBOL