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FEDERAL PURCHASE PROGRAM 

SPECIFICATION (FPPS) FOR DELISTYLE TURKEY BREASTS AND 

DELI-STYLE SMOKED TURKEY 

BREASTS

APPROVED

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

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

Effective: March 2015

100 SCOPE

110 This FPPS – Deli-Style Turkey Breast Products – 2015 is for use by the United 

States Department of Agriculture (USDA), AMS, Commodity Procurement Staff 

(CPS) to procure deli-style turkey breast products.

200 ITEM DESCRIPTION

210 Frozen fully cooked deli-style turkey breast (deli turkey breast) and deli-style 

smoked turkey breast (smoked turkey breast) produced under this FPPS will be 

packaged and packed in one of the following forms as specified in the contract:

211 Deli-Style Turkey Breast – Frozen fully cooked deli-style turkey breast, produced 

from non-basted, young ready-to-cook chunked and formed turkey breast meat. 

Each deli turkey breast must be vacuum packaged in a shrinkable oxygen and 

moisture proof bag or casing, and be packed eight 4 to 6-pound, or four 9 to 11-

pound deli turkey breasts per fiberboard shipping container.

211.1 (100884) – No less than 4 pounds and no more than 6 pounds vacuum packed delistyle turkey breast. A purchase unit will total 40,000 pounds.

211.2 (100121) – No less than 9 pounds and no more than 11 pounds vacuum packed 

deli-style turkey breast. A purchase unit will total 40,000 pounds.

212 Deli-Style Turkey Breast, Sliced (110554) – Thinly sliced (not shaved) turkey breast, 

produced from non-basted, young ready-to-cook turkey breast meat, chunked and 

formed, having no spongy (porous texture) appearance (after thawing of frozen 

turkey breast). Product shall be shingle layered and eight (8) 5-pound packages 

will be snugly packed into shipping containers to a net weight of 40 pounds. A 

purchase unit will total 40,000 pounds.
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213 Deli-Style Smoked Turkey Breast – Frozen fully cooked deli-style smoked turkey 

breast, produced from non-basted, young ready-to-cook chunked and formed 

turkey breast meat. Each smoked turkey breast must be vacuum packaged in a 

shrinkable oxygen and moisture-proof bag or casing, and be packed eight 4 to 6-

pound, or four 9- to 11- pound smoked turkey breasts per fiberboard shipping 

container. 

213.1 (Inactive) – No less than 4 pounds and no more than 6 pounds vacuum packaged 

deli-style smoked turkey breast. A purchase unit will total 40,000 pounds.

213.2 (100122) – No less than 9 pounds and no more than 11 pounds vacuum packaged 

deli-style smoked turkey breast. A purchase unit will total 40,000 pounds.

300 CHECKLIST OF REQUIREMENTS

310 Food Defense

311 Contractors and subcontractors participating in the commodity purchase program 

must have a documented 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.

320 Commodity Complaints

321 The contractor/producer must immediately report all complaints received on the 

commodity to the Contracting Officer.

330 Humane Handling

331 All poultry shall be humanely handled in accordance with all applicable USDA, Food 

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

340 Date Processed – The deli turkey breast or smoked turkey breast (commodity) must 

not be processed more than 90 calendar days prior to the first date of the delivery 

period.

341 Origin of Turkeys – The commodity must be produced and processed from young 

turkeys which were produced, raised, and processed in the United States, its 

territories or possessions, the Commonwealth of Puerto Rico, or the Trust 
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Territories of the Pacific Islands. If the contractor processes or handles turkey 

carcasses and parts originating from sources other than the United States, its 

territories or possessions, Puerto Rico, or the Trust Territories of the Pacific Islands, 

the contractor must have an acceptable identification and segregation plan for 

those turkey carcasses and parts to ensure they are not used in the commodities 

produced under this FPPS. This plan must be made available to a representative 

of the QA Division (Grader), Livestock, Poultry, and Seed (LPS) Program, AMS, 

USDA, and the Contracting Officer or agent thereof upon request. Contractor must 

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).

350 Inspection – Processing operations must comply with Poultry Products Inspection 

Regulations (9 CFR § 381) and be under the supervision of a representative of 

USDA, FSIS (Inspector). Inspection for FPPS compliance will be in accordance 

with the Regulations Governing the Voluntary Grading of Poultry Products and 

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

Poultry (AMS 70.200 et seq.) under the supervision of a Grader. The Grader will 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 breast; cooking and cooling deli turkey breast; smoking, cooking, and 

cooling smoked deli turkey breast; slicing deli turkey breast; packaging and packing; 

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

351 FSIS Requirements – The commodity must be produced and processed in an 

establishment inspected by FSIS, be accurately marked and/or labeled, and meet 

all FSIS regulatory requirements, including all microbiological testing requirements, 

currently in place.

352 USDA Sampling Option – USDA may select additional product for further inspection 

or may draw samples for laboratory analyses.

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

processing shift.

360 Meat and Skin

361 Sources of Meat.

361.1 Chilled Meat – The commodity must be produced from boneless, skinless turkey 

breast meat from non-basted, ready-to-cook young turkeys in accordance with AMS 

§ 70.202. The chilled deboned meat must be used in the commodity within 7 

calendar days after the date of slaughter. 

361.2 Chilled from Frozen – Chilled breast meat from frozen non-basted turkeys may be 

used when the frozen turkeys: (1) have been packaged to protect them from freezer 

burn and dehydration during storage and (2) have not been held for more than 180 

days in frozen (0 °F(-17.8 °C)) storage and have been identified so the class of 
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turkey can be determined. The resultant boneless, skinless breast meat must be 

processed (without refreezing) into the commodity within 48 hours from the time of 

deboning.

361.3 Frozen Meat and Skin – Frozen breast meat and skin may be used when:

(1) produced from freshly slaughtered non-basted turkeys; (2) packaged to protect 

against quality deterioration during storage and identified so the time in storage and 

the class, kind, and specific deboned turkey product can be determined; and 

(3) held not more than 180 days in frozen storage. After tempering, the meat and 

skin must be processed within 48 hours. The temperature of the meat and skin 

must not exceed 40 °F (4.4 °C) during the tempering process.

362 Turkey from Other Plants – Chilled and/or frozen turkey carcasses and parts may 

be transferred or obtained from other processing plants to produce the commodity, 

provided they (a) have been processed, handled, and identified in accordance with 

this FPPS, and (b) comply with the organoleptic, non-basted, and other applicable 

requirements for turkey carcasses and parts to be used in the commodity as 

evidenced by USDA certification.

362.1 Type, class, and specific name of the product; part or boneless part; date 

slaughtered, or date placed in frozen storage, as applicable; and the USDAassigned plant number must be shown on each shipping container.

362.2 The chilled and/or frozen turkey carcasses and parts must be maintained 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.

363 Requirements for Meat and Skin

363.1 All skin must be removed from each part or meat portion.

363.2 White Turkey Meat and Skin – The following kinds of boneless, skinless breast 

meat and skin, in the amounts specified, must be used to prepare the raw turkey 

portion (meat block) of the commodity:

363.2.1 Breasts – Boneless, skinless, outer pectoral whole, half, or quartered breasts must 

be used in the commodity.

363.2.2 Optional (Tenderloins) – Whole or half tenderloins with tendons removed may be 

used in the commodity.

363.2.3 Optional (Breast Trim) – Boneless breast meat that is trimmed or removed from the 

turkey breast or tenderloin during the boning and trimming process, otherwise 

known hereafter as breast trim, may be used in the commodity. Skin must be 

removed from the breast trim prior to use in the formula.
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363.2.4 Optional (Skin) – Skin covering the crop area and the neck skin up to the whisker 

may be included if the fatty blubber, spongy fat, and membranes have been 

removed from these areas.

363.3 Meat Block – The total amount of size-reduced breast meat and skin (meat block) 

must represent not less than 90 percent of the total weight of the formula.

363.3.1 The total size-reduced meat block must consist of the following: 

Boneless skinless breasts - no less than 81 percent;

Tenderloins, tendons removed - no more than 9 percent; 

Breast trim - no more than 10 percent; and 

Skin - no more than 5 percent.

363.3.2 If the amount of optional products (tenderloins, breast trim and/or skin) is decreased 

or eliminated from the specified meat block, the minimum percentage (or maximum 

percentage, as applicable) of boneless, skinless breast meat and tenderloins must 

be increased proportionally to the decrease in percentage of the optional product.

364 Unacceptable Meat – The following cannot be used in the commodity:

364.1 Mechanically separated turkey, or

364.2 Turkey wing meat

365 Maximum temperature – The temperature of the meat and skin must not exceed 55 

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

366 Cooling requirements – Meat and skin, which are not used in the commodity on a 

continuous basis, must be continuously lowered in temperature to ensure that the 

internal product temperature is not higher than 40 °F (4.4 °C) and not lower than 

26 °F (-3.3 °C).

367 Cooling Medium

367.1 Cooling methods and media (e.g., use of carbon dioxide (CO2) or liquid nitrogen 

(N2)) may be used to maintain the temperature of meat or skin.

367.2 Containers of meat or skin must not contain added water (e.g., water from ice or 

slush ice and water). Liquid associated with normal product purge is acceptable.
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370 Organoleptic requirements – Boneless skinless parts, breast meat, breast trim, and 

skin will be examined on a continuous basis for organoleptic requirements shown in 

Table 1. Any product that does not comply with the organoleptic requirements will 

be rejected for use under this FPPS.

371 Defects – Boneless skinless parts, breast meat, breast trim, and skin will be 

examined for defects on a sampling interval basis. Breast trim will be examined in 

accordance with one of the following: Breast trim that is size-reduced using 

equipment designed to extract and discharge bone, bone-like material, cartilage 

(gristle), cartilage-like material, or hard tendinous material, shall be examined for 

such material after size reduction only. Breast trim that is ground or desinewed 

using equipment that is designed to extract and discharge the material listed above 

shall be examined for the defects in Table 1 prior to size reduction only as stated 

below. Regardless of the size-reduction system used, breast trim will be examined 

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

371.1 A sample of 30 pieces of each boneless skinless meat component, 30 pieces of 

skin, and 2 pounds of breast trim (as applicable) will 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 will be those outlined in the LPS

Program’s Sample Plan Level 1 (SPL-1) for boneless, skinless meat and skin; and 

Sample Plan Level 2 (SPL-2) for breast trim. Separate examinations will be made 

for (a) bone and (b) other defects. 

371.2 Regardless of the kind and number of defects (within Table 1) found, any sample 

with bone or bone-like material greater than 0.40 inch will be cause for the rejection 

of the product the sample represents.

371.3 If the number of bone defects exceeds the maximum for the “target” level, or results 

in a rejection, the frequency of sampling for bone defects will be increased to 30 

pieces of each boneless skinless meat component, 30 pieces of skin, and/or 2 

pounds of breast trim (as applicable) drawn twice each sampling interval until the 

cumulative number of bone defects reverts back to a “target” level.

371.4 If the sample has more defects than the maximum tolerance for the sample plan, 

the product the sample represents will be rejected.

400 PROCESSING

410 Processing and Size Reduction – The boneless, skinless breasts and tenderloins 

with tendons removed (optional ingredient) must be reduced in size through a plate 

with openings that are not less than 2 inches in one dimension.

411 Trim meat – Breast trim must 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. 
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412 Additionally, provided the applicable dimension requirements are met, the plate, 

screen, or equipment may be designed to extract and discharge bone, bone-like 

material, cartilage, etc., simultaneously with size reduction. The system must 

provide a continuous flow of discharge material during size-reduction. The 

discharge material must not be used in the commodity produced under this FPPS.

413 Skin – Skin must be emulsified or may be ground through a plate with holes that are 

no greater than 0.125 inch (1/8 inch) in diameter.

414 Size Reduction Equipment – Any bent, broken, or defective blades or plates must 

be replaced before the size reduction equipment can be used for reducing meat.

420 Requirements for Size-Reduced Meat.

421 Organoleptic Requirements and Defects for Breast Trim

421.1 The size-reduced breast trim will 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 will be rejected for 

use under this FPPS.

421.2 When an extraction/collection system is used in conjunction with size-reduction, a 

2-pound sample of size-reduced breast trim will be drawn and examined in the 

fresh state for the defect requirements listed in Table 2 prior to formulation. 

421.3 If the sample of size-reduced 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 will be rejected for use under this FPPS.

422 Temperature Requirements – Size-reduced meat and skin that is not used in the 

commodity on a continuous basis must be cooled by using cooling methods or 

media (e.g., use of CO2 or N2) that lower the internal product temperature 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, 

trim, or skin must not be incorporated into the size-reduced product. Liquid 

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

size-reduced meat, trim, or skin may be used in the commodity. 

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

mixing; stuffing into casings, smoking/cooking, cooling, and packaging or stuffing 

into packaging, smoking/cooking, and cooling; packing; and freezing of the 

commodity must be a continuous process that complies with the time and 

temperature requirements of this FPPS.

440 Formulation

441 Proportions of ingredients required in preparing the commodities are as follows:
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441.1 DELI-STYLE TURKEY BREAST

Percent of Total by Weight

Size-Reduced Meat Block (minimum) 90.00 

Other Ingredients: total must not exceed 10 percent

Water/Ice (maximum) 6.75 

Salt (maximum) 1.50 

Sugar 0.75 - 1.00 

Binder 0.50 - 1.00 

Sodium/Potassium Phosphate (maximum) 0.50 

Sodium/Potassium Lactate or Diacetate (maximum) 3.50 

(Soy and gluten are not allowed)

Total 100.00

441.2 DELI-STYLE SMOKED TURKEY BREAST

Percent of Total by Weight

Size-Reduced Meat Block (minimum) 90.00 

Other Ingredients: total must not exceed 10 percent 

Water/Ice (maximum) 7.60 

Salt 1.25 - 1.40 

Binder 0.50 - 1.00 

Sugar 0.60 - 0.75 

Sodium/Potassisum Phosphate (maximum) 0.50 

Approved cure accelerator, i.e., 

Sodium Erythorbate or Sodium Ascorbate 0.04 

Sodium Nitrite 0.01 

Sodium/Potassium Lactate or Diacetate (maximum) 3.50 

(Soy and gluten are not allowed)

Total 100.00

442 The finished, cooked products shall contain no more than 600 mg sodium per 100 g 

based on actual analysis of the product as evidenced by the Nutrition Facts panel.

443 The size-reduced meat block shall consist of breast meat, and as optional 

ingredients: tenderloins, breast trim, and skin in the amounts defined in section 

363.3.1. The total amount of other (added) ingredients must not exceed 10 

percent.

443.1 Binder must consist of carrageenan (up to 0.50 percent of the total formula), 

modified starch(s) (up to 1 percent of the total formula), or a combination of the 

carrageenan and modified starch(s) (up to 0.50 percent carrageenan, total of 

combined binders not to exceed 1 percent). 

443.2 Sugar may be sucrose, brown sugar, dextrose, or a combination thereof.
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443.3 If sodium/potassium lactate or diacetate are used in any combination thereof for 

either commodity, the water and/or ice range percentages shall be adjusted 

accordingly.

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

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

added directly to the meat portion and thoroughly mixed. 

443.5 If liquid smoke flavoring is added to the formulation, the percentages for salt and 

sugar may be adjusted (reduced) to include this ingredient.

444 Processing aids (e.g., anticaking agents, anti-dusting agents, or other 

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

are used, the ingredients and amounts of ingredients listed in the formulation must 

remain the same.

444.1 Formulated batches of ingredients which do not comply will be rejected.

450 Mixing – The brine solution must be incorporated into the size-reduced meat block 

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

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

meat and skin, dry ingredients, and water/ice must be thoroughly mixed (by 

mixing/blending, or tumbling or massaging with or without vacuum) to ensure even 

distribution of ingredients throughout the batch.

460 Stuffing into Casings

461 After blending, the formulated batches of ingredients must be stuffed into a cook-in 

film bag, pouch, plastic casing, moisture proof casing, standard fibrous casing, or 

smoke impregnated casing, as applicable for the commodity.

462 For materials 100884, 100121, 100122: Formulated batches of ingredients must be 

stuffed into casings which conform to the finished commodity requirements of 4 to 6 

pounds or 9 to 11 pounds net weight.

463 In no case will the stuffing of the formulated batches of ingredients into casings be 

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

temperature higher than 40 °F (4.4 °C) or lower than 26 °F (-3.3 °C).

470 Smoking – For smoked product, stuffed casings of formulated product must be 

smoked. Liquid smoke flavoring and smoke impregnated casings may be used. 

The processor will inform the Grader of the smoking method being used, and 

appropriately label that method on each commodity label.
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480 Cooking – The commodity must be smoked/cooked to an internal product 

temperature of 160 °F (71.1 °C) or higher for deli turkey breast, and 155 °F 

(68.3 °C) or higher for smoked turkey breast. Cooking methods and product 

temperature will be monitored by FSIS.

481 Cooling – After cooking, the commodity must be cooled to an internal product 

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

in compliance with FSIS directives and guidelines for cooked products.

490 Slicing – For sliced commodity (110554), the commodity must be removed from 

casing, and thinly sliced (not shaved) after cooling and prior to repackaging and 

freezing.

500 PACKAGING AND PACKING

510 All packaging and packing materials must be clean and in new condition, must not 

impart objectionable odors or flavors to the product, must be safe (cannot 

adulterate product or be injurious to health) for use in contact with food products, 

and must 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. 

511 Films, Bags, and Casings – Packaging materials--films, bags, or casings--for 

packaging the commodity must be made of water-proof film with oxygen barrier 

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

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

512 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 accepted methods and materials. 

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

for final closure of shipping containers. Adhesive or staples cannot be used to 

fasten the top portion of telescope-style containers to the bottom portion. Staples 

may be used to manufacture and to assemble the fiberboard shipping containers, 

provided the staples are fastened into the container and tightly clenched to 

eliminate sharp edges prior to packing the commodity into the shipping containers.

513 Packaging

513.1 When fibrous casings are used, the casing must be removed from the commodity 

after the smoking (as applicable), cooking, and cooling processes, just prior to 

packaging.
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513.2 The commodity must be packaged in a heat shrinkable oxygen- and water-proof 

film, bag, or casing, as appropriate. The excess air must be removed from each 

film, bag, or casing. The film, bag, or casing must be shrunk to fit tightly against the 

surface of the commodity. 

513.3 After the air is removed, the film bags or casings must 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 must not be used 

for sealing films, bags, or casings. Metal clips may be used to seal/close bags or 

casings for materials 100884, 100121, and 100122. Packaging must comply with 

the requirements of Section 500 of this FPPS.

514 Packing – Eight packages of finished commodity weighing 4 to 6 pounds or four 

packages of finished commodity weighing 9 to 11 pounds or eight packages of 

finished, sliced commodity weighing 5 pounds, must be must be packed in each 

shipping container.

520 Freezing – Packaged commodity must be placed in a freezer within 48 hours of 

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

temperature to 0 °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 must be held at a temperature not higher than 36 °F (2.2 °C) and not lower 

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

(-3.3 °C), the commodity will be considered to be in a freezer and subject to the 72-

hour freezing requirement which begins at the end of the shift the commodity enters 

the 26 °F (-3.3 °C) or lower facility.

530 Metal Detection

531 Each fabricated, finished product must 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 processing equipment, and pieces 

of wire. The commodity must be examined prior to or after placing the commodity 

in the bag or casing in accordance with the procedures in AMS 910, Poultry 

Grader’s Handbook.

532 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 must also 

be examined by a metal detection device prior to or after it is placed in the bag or 

casing.

533 Product found to be contaminated with metal will be handled in accordance with 

FSIS procedures. Other procedures for examination of the commodity must be 

approved by the Director, FSCS Division, LPS Program, in writing.
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600 FINISHED PRODUCT REQUIREMENTS

610 Fabrication – The commodity must be fabricated and packaged so it can be handsliced or sliced by a meat slicer with minimal separation.

620 Weight Requirements

621 100884, 100121, 100122 – Packaged commodity must weigh 4 to 6 pounds or 9 to 

11 pounds each.

622 110554 – Packaged commodity must have a net weight of 5 pounds each.

Packages of finished commodity may be cut widthwise to meet the weight 

requirements.

630 Defects – Ten finished product packages will be examined for the defects and 

organoleptic requirements shown in Table 3 prior to freezing. A Grader will 

examine 10 finished deli breasts or packages of sliced deli breast each sampling 

interval for exterior defects. Two (2) of the 10 samples will then be sliced into three 

approximately equal portions, and two interior surfaces will be examined (excluding 

mirrored sides) for interior defects. The frequency of sampling and the number of 

defects allowed will be those outlined in the LPS Program’s SPL-2. Examination for 

defects shown in Table 3 will be made separately.

631 Any product the sample represents that does not comply with the organoleptic 

requirements will be rejected for use under this FPPS.

631.1 If the sample has more interior and/or exterior defects than the maximum tolerance 

for sample plan, the product the sample represents will be rejected and may be 

reworked in accordance with section 632.

632 Reworked Commodity – Commodity which is fractured (separated into two or more 

pieces); has cuts; has more internal or external defects than the maximum 

tolerances allowed; or does not meet the weight requirements may be reworked 

(defects removed) and incorporated into formulated batches of the applicable 

product provided: 

632.1 The temperature of the product has not exceeded an internal product temperature 

of 40 °F (4.4 °C) and has been maintained at that temperature or lower; 

632.2 The product is reworked within 72 hours from the end of the shift it was packaged;

632.3 The product is ground through a plate with holes 0.125 inch (1/8 inch) in diameter; 

632.4 The product is incorporated at a maximum of 2 percent of the formulated batch, and 

632.5 The product is added to formulated product that will undergo the same 

cooking/smoking processes as applicable.
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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 Commercial labeling or USDA labeling must be used. When commercial or USDA

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

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

(either commercial or USDA) within a purchase unit. However, 4-6 pound Deli-Style 

Turkey Breast (100884) and 4-6 pound Deli-Style Smoked Turkey Breast (inactive) 

must be labeled using commercial labeling for packages and shipping containers.

711 Commercial Labeling Requirements for Deli-Style Turkey Breast and Deli-Style 

Smoked Turkey Breast

712 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 FPPS. 

713 Commercial Labels – Commercial labels must be the processor’s own commercial 

label. Distributors’ labels are not allowed.

720 Traceable Product

720.1 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 FPPS 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, AMS before production begins for the 

contract(s). 

721 Nutrition Facts, Ingredients, and Allergen Statements on Shipping Containers

721.1 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 ______.
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730 USDA Labeling Requirements for Deli-Style Turkey Breast and Deli-Style Smoked 

Turkey Breast

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

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

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

Specification. Labeling and marking information must be water-fast, non-smearing, 

of a contrasting color, clear, and readable. The 4-6 pound Deli-Style Turkey Breast 

(100884) and 4-6 pound Deli-Style Smoked Turkey Breast (inactive) must be 

labeled using commercial labeling for packages and shipping containers.

732 Individual 9 to 11-pound and 5 pound (sliced) USDA Labeled Packages

732.1 USDA Plant Number – The USDA-assigned plant number must be shown on each 

package in legible form.

732.2 Production Date – The date of production (month, day, and year) must be shown on 

the package of each commodity.

740 USDA-Labeled Shipping Containers Labeling and Marking Information

741 Requirements – Labeling and marking information must 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 - 4. 

742 All shipping containers must be labeled in accordance with EXHIBIT 1.

743 Individual labels on shipping containers for fully cooked deli turkey breast (nonsmoked) are shown in EXHIBIT 2; and labels for smoked turkey breast are shown 

in EXHIBIT 3, and for fully cooked sliced deli-style turkey breast are shown in 

EXHIBIT 4.

744 Nutrition Facts, Ingredients and Allergen statements on Shipping Containers. 

Nutrition Facts must be provided.

745 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 ____________.

746 UPC Code

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

must appear on the principal display panel of each shipping container.
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746.2 The 14-digit UPC code for deli-style turkey breast is:

746.3 Shipping containers with 4-to 6-pound (1.18 to 2.72 kg) packages:

1 07 15001 00884 5

746.4 Shipping containers with 9-to11-pound (4.08 to 4.99 kg) packages:

1 07 15001 00121 1

746.5 The 14-digit UPC code for deli-style smoked turkey breast is: 

746.6 Shipping containers with 4 to 6-pound (1.18 to 2.72 kg) packages:

Inactive

746.7 Shipping containers with 9 to 11 pound (4.08 to 4.99 kg) 

packages: 1 07 15001 00122 8

746.8 The 14-digit UPC code for deli-style sliced turkey breast is: 

746.9 Shipping containers with eight 5 pounds packages:

1 07 15001 10554 4

746.10 The UPC code must be placed in the lower right-hand corner of the principal display 

panel of each shipping container. 

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

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

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

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

760 Inventory Control Information – The processor may include any additional 

information (including bar codes) for processor inventory control purposes. This 

information may be applied somewhere on the surface of the shipping container but

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

770 Use of Previously Printed USDA Labeling Materials

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

labeling) from the Commodity Specification for Deli-Style Turkey Breast and 

Smoked Turkey Breast dated March 2013 may be used. If the ingredients 

statement, smoke ingredients, labeling of smoke ingredients, or nutrition facts label 

changes from that printed on existing supplies, the contractor/processor must 

request temporary approval for use of carryover inventories from FSIS. Shipping 

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

(4) name of product, (5) qualifying statement, (6) ingredients statement, or (7) 

nutrition facts information or label must be corrected before they are used. The 

incorrect information must be blocked out and the correct information legibly 
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printed, stamped, or stenciled in permanent ink. Additionally, the name, address, 

and phone number of the processor must appear on each shipping container.

780 Additional Labeling Issues

781 The following are not acceptable for use under this FPPS:

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

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

by a representative of LPS Program, QA Division. 

781.3 Distributor Commercial Labels

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

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

790 Free Along Side (FAS) Vessel Deliveries

791 FAS vessel deliveries that are not source loaded in a 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.

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

810 Material and Net Weight Compliance

811 Verification of Materials and Defects.

811.1 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 this FPPS for Deli-Style 

Turkey Breasts and Deli-Style Smoked Turkey Breasts dated March 2015, comply 

or will comply with the terms of this FPPS.

Name ___________________________ 

Title ____________________________” 

One certification is adequate for all production under this FPPS.
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811.2 Packaging Defects – Packages in a delivery unit will be examined for defects that 

affect protection, expose product, or permit dehydration or freezer burn, or quality 

deterioration during storage, such as tears, holes, or improperly sealed packages.

811.3 Packing Defects – Shipping containers in a delivery unit will be examined for 

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

for Condition of Food Containers. 

811.4 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.

812 Net Weight – Net weight for deli turkey breasts will be determined at origin.

812.1 Weight Requirements for 4 to 6 pound and 9 to 11 pound. 

812.2 A purchase or delivery unit for 4 to 6 pound and 9 to 11 pound packages must total 

40,000 pounds net, or multiples thereof.

813 Test Weighing Procedures

813.1 The tare weight of all packing materials will be determined by weighing a 

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

and fiberboard containers.

813.2 A representative sample will be selected in accordance with the following sample 

plan:

Number of Shipping Number of Shipping

Containers in Lot Containers in a Sample

1 - 4 All

5 - 50 4

 51 - 100 5

 101 - 200 6

 201 - 400 7

 401 - 600 8

For each additional 100 cases, or fraction thereof, in excess of 600 cases, one 

additional case shall be included in the sample.

813.3 Weight variations for 4 to 6 pound, 9 to 11 pound, and eight 5 pound (sliced). 

813.3.1 A weight variation of minus 1 percent (39,600 pounds) is permitted on each delivery 

unit. USDA will pay the contractor only for the amount of commodity delivered 

within the required weight range. Any delivery unit weighing less than 39,600 

pounds net will be rejected. 
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814 Alternate Net Weight Verification

814.1 As an alternative to test weighing at time of loading, the contractor may request online verification of net weights. Upon receiving the request, a Federal-State 

supervisor, QA Division, LPS Program (or their designee), will determine that the 

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

instructions for this FPPS.

820 Prerequisites for Loading and Shipping Frozen Commodity

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

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

822 Internal Product Temperature Requirements

822.1 The internal product temperature of frozen commodity must be 2 °F (-16.7 °C) or 

lower at time of loading. Delivery units with internal product temperatures 

exceeding 2 °F (-16.7 °C) and up to 5 °F (-15 °C) will be tentatively rejected. 

Tentatively rejected delivery units may be returned to the freezer and the 

temperature reduced to 2 °F (-16.7 °C) or lower and reoffered one time only. 

Delivery units exceeding 5 °F (-15 °C) or delivery units that have been tentatively 

rejected and exceed 2° F (-16.7° C) when reoffered will be rejected.

822.2 Optional Temperature Verification

822.2.1 As an option to verifying internal product temperature at time of loading, the 

contractor may request an alternate method utilizing product temperature-sensing 

devices. If this option is selected, a Federal-State supervisor will determine 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.

830 Inspection and Checkloading Requirements

831 Inspection for contract compliance will 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. A USDA 

representative may select samples 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.

832 Procedures

832.1 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 QA Division field office or the Director of QA Division, LPS 

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

Washington, DC 20250-0258, telephone (202) 690-3147. The quality, quantity, 
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weight, packaging, packing, and checkloading of the commodity must be evidenced 

by certificates issued by the Grader. Contractor must not ship the commodity 

unless informed by the Grader that the designated commodity to be shipped meets 

all contractual requirements and this FPPS.

900 UNITIZATION

910 Each delivery unit of deli-style turkey breast must be unitized (palletized and 

stretch-wrapped) and comply with the following:

911 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 stretchwrapped with plastic film in a manner that will secure each container and layer of 

containers on the pallet. Palletized product must be loaded in a way that will 

prevent shifting and damage to the containers of product. Pallet loads shall be 

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

the edges of the pallets and exposes the principal display panels to facilitate 

certification examinations.

912 Pallet Exchange

912.1 Contractors may arrange for pallet exchange with consignees; however, USDA is 

not responsible for such arrangements.

1000 SHIPMENT AND DELIVERY

1010 Shipment and delivery must be made in accordance with the AMS Master 

Solicitation, the Solicitation, and this FPPS. In addition, the contractor must adhere 

to the following provisions:

1020 Contract Compliance Stamp

1021 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.

1030 Grading Certificate

1031 A copy of the original USDA Poultry Products Grading Certificate issued at time of 

checkloading must accompany each shipment. 

1032 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.
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1033 Trucks – If shipment is by truck, the driver must, upon delivery, give the certificate 

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

1040 Loading and Sealing of Vehicles

1041 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, barriertype 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.

1042 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 may result in 

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

rejection of any subsequent deliveries on the trailer or railcar.

1043 Railcar – Each railcar must be sealed. The contractors are responsible for 

arranging for railcar deliveries of more than one delivery unit so that each delivery 

unit contained in the same railcar can be completely separated and sealed.

1044 Truck or Piggyback – Truck or piggyback shipments must be sealed at origin. A 

delivery unit shipped by truck or piggyback, which includes split deliveries to 

multiple destinations will require sealing after each drop in accordance with this 

FPPS.

1050 Delivery Notification

1051 The contractor must comply with the AMS Master Solicitation regarding Advance 

Shipping Notices (ASNs) and unloading appointments.

1052 In-Plant Deliveries – When in-plant delivery is made, the Contractor must notify the 

appropriate USDA resident Grader and furnish applicable information.
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1053 Delivery in Storage – Delivery may be made in store provided the destination in the 

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

storage are the same. Inspection and certification by a Grader are also required for 

transfers in store.

1054 Split Deliveries

1054.1 The Contractor is responsible to deliver the quantity stated on Sales Order/Item

Number to each destination. Contractors must provide to the Grader, at time of 

shipment, the number of boxes and pounds for each destination. At the option of 

the contractor, a purchase unit for multiple destinations (split deliveries) may be 

delivered on separate trucks provided each truck ships the total quantity stated on 

the Sales Order/Item Number. Any additional costs will accrue to the contractor’s 

account.

1100 DESTINATION EXAMINATION

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

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

examinations of rejected delivery units will be for the account of the contractor. The 

USDA origin Grader will make arrangements for destination examination prior to 

delivery.

1120 Commodity Requirements

1121 Before acceptance by consignee, the commodity may be examined by a Grader on 

a spot-check basis for temperature, condition, identity, and when applicable, count. 

The commodity may be examined for conformance to contract provisions at any 

time required by the Contracting Officer.

1130 Temperature

1131 The commodity must 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). Commodity not meeting these requirements will be 

rejected for use under this FPPS. 
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 Table 1. Organoleptic Requirements and Defects for Meat and Skin

Criteria

Organoleptic 

Requirements:

Meat must not: (a) 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, plastic, metal); and have a bright color; and (b) show 

evidence of mishandling or deterioration; or dehydration or 

freezer burn or thawing and refreezing.

Defects

Boneless, 

Skinless

Meat and Trim:

Bone:

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

(see 2.2.3.8.2).

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 having 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.

Skin exceeding an aggregate area equivalent to the area of a 

circle with a diameter of 0.50 inch (1.27 cm).

Skin:

Discoloration:

Other:

Any moderate discolorations.

Lightly shaded discolorations exceeding an area equivalent 

to the area of a circle having the diameter of 1.50 inches (3.81 

cm). Slight discolorations are permitted on the skin, regardless 

of area, provided the discoloration does not detract from the 

appearance.

Feathers and blemishes.

Fatty blubber, spongy fat, and membranes from the crop area.

Breasts: Whole breast with less than one-fourth of the meat.

Tenderloins: Tenderloin with tendon or less than one-half of the meat.
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Table 2. Organoleptic Requirements and Defects for Size-Reduced Meat

Organoleptic 

Requirements:

Meat: 

(a) must not be rancid; not have a fruity, sulfide-like, cardboardy, 

tallowy, oily, metallic, chlorine, 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) must have a bright color.

Defects - Meat: Bone or bone-like material.

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

tendinous material.
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Table 3. Organoleptic Requirements and Defects for Finished Deli-Style Turkey Breast 

Organoleptic 

Requirements:

Meat must: (a) not be rancid; not 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); and have a bright color; 

and (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 must be no 

greater than 0.50 inch(1.27 cm).

Unobtrusive purge is allowed; however, pocket and voids 

holding purge, fat, or air must not exceed the aggregate 

diameter of 0.75 inch (1.91 cm).

The deli breast shows evidence of excessive heating 

(burnt or scorched).

Individual product that does not weigh 4 to 6 pounds 

(1.18 to 2.72 kg), or 9 to 11 pounds (4.08 to 4.99 kg) each.

Interior:

(2 products 

examined)

Product will 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 of 0.75 inch (1.91 cm).
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EXHIBIT 1

USDA-Labeled Shipping Containers

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

Detailed USDA labeling information is provided in Exhibits 4 and 5. Markings must be legibly 

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

to containers. The USDA symbol, EXHIBIT 6, 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 must be printed on the “TOP PANEL” or principal display 

panel. The processor’s name and address must indicate the individual processing plant, the 

company headquarters, or the company address and phone number that handles product 

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

display panel) is required on shipping containers of commodity weighing 4 to 6 pounds 

(1.18 to 2.72 kg).

(THE OTHER END Panel)

(THE OTHER 

SIDE Panel)

(TOP PANEL)

PERISHABLE--KEEP FROZEN

KEEP AT 0 °F (-17.8 °C)

OR LOWER TEMPERATURE

(TOP PANEL) (ONE SIDE 

Panel)

USDA

Labeling

Information 

(shown in 

Exhibits 4-5).

(ONE END - Principal Display Panel)
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EXHIBIT 2

USDA Label Information for Deli-Style Turkey Breast

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

panel of each shipping container as provided in EXHIBIT 1. Markings must be legibly 

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

applied or to containers. The size and number of packages and net weight must be 

completed. The UPC 14-digit 12/5 code (see 746.3 for appropriate code), symbol and code, 

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

symbol, EXHIBIT 6, must 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 must be printed on the “TOP PANEL” or principal display panel. The 

processor’s name and address must indicate the individual processing plant, the company 

headquarters, or the company address and phone number that handles product complaints. 

FROZEN FULLY COOKED

DELI-STYLE

TURKEY BREAST

Ingredients:

(Food Allergen Statement, 

Must Be Placed Here)

 Required

 Processor’s Nutrition Facts Label

Name, Address, and Phone Must Be Placed Here

KEEP FROZEN

____ Pound Packages

__ Packages Net Weight DATE PACKED Month, Day, and Year

___ LBS. (____ KG)

 UPC Symbol and Code 
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EXHIBIT 3

USDA Label Information for Deli-Style Smoked Turkey Breast

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

panel of each shipping container as provided in EXHIBIT 1. Markings must be legibly 

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

applied to containers. 1The identification of smoking method(s) used below is provided 

only as an example. The processor must designate the applicable smoking method 

used on each label and the labeling must be approved by FSIS. The size and number of 

packages and net weight must be completed. The UPC 14-digit 12/5 code (see 746.7 for 

appropriate code), symbol and code, must be shown in the lower right-hand corner of the 

principal display panel. The USDA symbol, EXHIBIT 6, must be a minimum of 2.25 inches 

(5.72 cm) in height and must be printed on the “TOP PANEL” or principal display panel. The 

processor’s name, address, and phone number must be printed on the “TOP PANEL” or 

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

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

handles product complaints. 

FROZEN FULLY COOKED

DELI-STYLE

SMOKED TURKEY BREAST

Smoke Flavor Added (as applicable)1

 Ingredients:

(Food Allergen Statement, 

Must Be Placed Here)

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

KEEP FROZEN

____ Pound Packages

__ Packages Net Weight DATE PACKED Month, Day, and Year

___ LBS. (____ KG)

 UPC Symbol and Code 
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EXHIBIT 4

USDA Label Information for Sliced Deli-Style Turkey Breast

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

panel of each shipping container as provided in EXHIBIT 1. Markings must be legibly 

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

applied or to containers. The size and number of packages and net weight must be 

completed. The UPC 14-digit 12/5 code (see 746.9 for appropriate code), symbol and code, 

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

symbol, EXHIBIT 6, must 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 must be printed on the “TOP PANEL” or principal display panel. The 

processor’s name and address must indicate the individual processing plant, the company 

headquarters, or the company address and phone number that handles product complaints. 

FROZEN FULLY COOKED

SLICED DELI-STYLE

TURKEY BREAST

Ingredients:

(Food Allergen Statement, 

Must Be Placed Here)

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

KEEP FROZEN

____ Pound Packages

__ Packages Net Weight DATE PACKED Month, Day, and Year

___ LBS. (____ KG)

 UPC Symbol and Code 
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EXHIBIT 5

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
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EXHIBIT 6

USDA SYMBOL