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Approved by CMS

Date Issued: 10/31/2013

Date Revised: 09/07/2017

FEDERAL PURCHASE PROGRAM 

SPECIFICATION (FPPS) FOR DELISTYLE TURKEY BREAST

PRODUCTS

APPROVED

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

Room 2624 S-Bldg, Phone: (202) 692-032

Supersedes: FPPS for March 2015 – changes from previous 

requirements in blue

Effective: September 2017

100 ITEM DESCRIPTION

110 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 shall be vacuum packaged in a shrinkable oxygen and 

moisture proof bag or casing, and be packed as:

110.1 100884 – Eight 4 to 6-pound deli turkey breasts per fiberboard shipping container.

A purchase unit shall total 40,000 pounds.

110.2 100121 – Four 9 to 11-pound deli turkey breasts per fiberboard shipping container. 

A purchase unit shall total 40,000 pounds.

110.3 110554 (Sliced) – Thinly sliced (not shaved) turkey breast, 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 shall be 

packed into shipping containers to a net weight of 40 pounds. A purchase unit shall

total 40,000 pounds.

110.4 110903 (Sliced) – Thinly sliced (not shaved) turkey breast, chunked and formed, 

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

breast). Product may be shingle layered or stacked and twenty (20) 2-pound 

packages shall be packed into shipping containers to a net weight of 40 pounds. A 

purchase unit shall total 40,000 pounds.

120 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 shall be vacuum packaged in a 

shrinkable oxygen and moisture-proof bag or casing, and be packed as:

120.1 100122 – Four 9 to 11-pound deli smoked turkey breasts per fiberboard shipping 

container. A purchase unit shall total 40,000 pounds.
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120.2 110910 (Sliced) – Thinly sliced (not shaved) smoked turkey breast, 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 

shall be packed into shipping containers to a net weight of 40 pounds. A purchase 

unit shall total 40,000 pounds.

120.3 110904 (Sliced) – Thinly sliced (not shaved) smoked turkey breast, chunked and 

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

turkey breast). Product may be shingle layered or stacked and twenty (20) 2-pound 

packages shall be packed into shipping containers to a net weight of 40 pounds. A 

purchase unit shall total 40,000 pounds.

200 APPLICABLE DOCUMENTS

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

Division FPPS – Deli-Style Turkey Breast Products – September 2017:

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 

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.
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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 more than 90 calendar days prior to the first 

date of the delivery period.

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 ready-to-cook turkey carcasses 

and parts; preparation, formulation, and fabrication of turkey breast; smoking (as

applicable), cooking and cooling deli turkey breast; slicing/dicing deli turkey breast; 

packaging and packing; freezing; labeling and marking; sampling; 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 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 Turkey from Other Plants – Turkey carcasses and parts may be transferred or 

obtained from other processing plants to produce the commodity, provided it:

550.1 Has been processed, handled, and identified in accordance with this FPPS; and 

550.2 Complies with the non-basted, organoleptic, and other applicable requirements of 

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

at the plant of origin or at the receiving plant.

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

harvested or date placed in frozen storage; and the USDA-assigned plant number 

shall be shown on each shipping container.

552 The chilled turkey and turkey carcasses 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. 
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560 All skin shall be removed from each part or meat portion.

561 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. 

561.1 Within this 7-day timeframe the turkey meat and skin shall be fabricated into the 

cooked commodity within 72 hours after size reduction.

562 Frozen meat may be used when: 

562.1 produced from freshly harvested turkeys; 

562.2 packaged to protect against quality deterioration during frozen storage and 

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

product can be determined;

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

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

tempering, the meat shall be used to produce the finished cooked commodity within 

48 hours. The temperature of the meat shall not exceed 40 °F (4.4 °C) during the 

tempering process.

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

commodity shall not be derived from turkey meat and skin that has been frozen 

more than one time. 

564 Maximum Temperature – The temperature of the meat and skin shall not exceed 55 

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

565 Cooling Requirements – Meat and skin which are not used in the commodity on a 

continuous basis shall be cooled by methods or media to ensure that the internal 

product temperature is continuously lowered to not higher than 40 °F (4.4 °C) and 

not lower than 26 °F (-3.3 °C).

565.1 Cooling Medium – Cooling methods and media (e.g., use of carbon dioxide (CO2),

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

skin.

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

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

associated with normal product purge is acceptable.

570 Organoleptic Requirements – Boneless skinless parts, breast meat, breast trim, and 

skin shall be examined on a continuous basis for organoleptic requirements shown 

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

shall be rejected for use under this FPPS.
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Date Revised: 09/07/2017

571 Meat and Skin Defects and Formulation Requirements

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

skin, 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 QAD’s 

Sample Plan Level 1 (SPL-1). If the sample has more defects than the maximum 

tolerance for the sample plan, the product the sample represents shall be rejected.

572 Formulation Requirements – Boneless, skinless breast meat and skin, in the 

amounts specified, shall be used to prepare the raw turkey portion (meat block) of 

the commodity:

572.1 Breasts – Boneless, skinless, outer pectoral whole, half, or quartered breasts shall

be used in the commodity.

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

used in the commodity.

572.3 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 shall be 

removed from the breast trim prior to use in the formula.

572.4 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.

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

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

573.1 The total size-reduced meat block shall 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.

573.2 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 shall

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

574 Unacceptable Meat – Mechanically separated turkey or turkey wing meat.

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

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

with openings that are not less than 2 inches in one dimension.
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575.1 Trim meat – Breast trim shall be ground through a plate with holes no less than 

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

with holes 0.0591 inch to 0.0787 inch in diameter. 

575.1.1 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 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.

575.2 Skin – Skin shall be emulsified or may be ground through a plate with holes that are 

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

576 Defects – Boneless skinless parts, breast meat, breast trim, and skin shall be 

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

accordance with one of the following:

576.1 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, or 

576.2 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. 

576.3 Regardless of the size-reduction system used, breast trim shall be examined for 

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

576.4 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 shall be cause for the 

rejection of the product the sample represents.

576.5 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 shall 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.

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

the product the sample represents shall be rejected.

580 Organoleptic Requirements and Defects for Size-Reduced Breast Trim

581 The size-reduced breast trim 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.

582 When an extraction/collection system is used in conjunction with size-reduction, a 
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2-pound sample of size-reduced breast trim shall be drawn and examined in the 

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

582.1 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 shall be rejected for use under this FPPS.

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

commodity on a continuous basis shall 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 shall not be incorporated into the size-reduced product. Liquid 

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

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

590 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 shall be a continuous process that complies with the time and 

temperature requirements of this FPPS.

591 Formulation – Proportions of ingredients required in preparing the commodities are 

as follows:

591.1 DELI-STYLE TURKEY BREAST PRODUCTS

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

591.2 DELI-STYLE SMOKED TURKEY BREAST PRODUCTS

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 
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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

592 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.

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

ingredients: tenderloins, breast trim, and skin. The total amount of other (added) 

ingredients shall not exceed 10 percent.

594 Binder shall 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). 

595 Sugar may be sucrose, brown sugar, dextrose, or a combination thereof.

596 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.

597 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. 

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

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

599 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 shall

remain the same.

5000 Mixing – The brine solution shall 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 shall be thoroughly mixed (by 

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

distribution of ingredients throughout the batch.

5010 Stuffing into Casings

5011 After blending, the formulated batches of ingredients shall 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.
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5012 In no case shall 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).

5020 Smoking – For smoked product, stuffed casings of formulated product shall be 

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

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

appropriately label that method on each commodity label.

5030 Cooking – The commodity shall 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 shall be monitored by FSIS.

5040 Cooling – After cooking, the commodity shall be cooled to an internal product 

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

compliance with FSIS directives and guidelines for cooked products.

5050 Slicing – For sliced commodity, the commodity shall be removed from casing, and 

thinly sliced (not shaved) after cooling and prior to repackaging and freezing.

5060 Freezing – Packaged commodity shall be placed in a freezer within 48 hours of 

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

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

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

the product shall be held at a temperature 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 shall be considered to be in a freezer and subject to 

the 72 hour freezing requirement which begins at the end of the shift the commodity 

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

5070 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. 

5071 As an alternate method, the formulated product may be examined by an in-line 

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

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

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

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

casing.

5072 Commodity found to be contaminated with metal shall be handled in accordance 

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

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

600 PACKAGING AND PACKING
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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, must not impart objectionable odors or flavors to the commodity, shall be 

safe (cannot adulterate product or be injurious to health) for use in contact with food 

products, and shall be tamper-evident. Tamper-evident is defined as packaging 

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

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

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

(9 CFR § 381.144(c)).

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

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

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

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

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

packaging.

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

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

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

surface of the commodity. 

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

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

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

for sealing films, bags, or casings. 

630 Shipping Containers – Shipping containers shall: 

630.1 Be good commercial fiberboard containers that are acceptable by common or other 

carrier for safe transport to point of destination, 

630.2 Be of such size to pack the commodity without slack filling or bulging,

630.3 Withstand the stresses of handling, shipping, stacking, and storage, and 

630.4 Be closed by commercially accepted methods and materials. Steel or wire straps 

shall not be used for final closure.

631 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 
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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

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

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

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

label format (either commercial or USDA) within a purchase unit. 

730 Commercial Labeling Requirements

731 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. 

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

733 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). 

734 Nutrition Facts, Ingredients, and Allergen Statements on Shipping Containers –

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

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

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

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

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

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

contains ______. 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

740 USDA Labeling Requirements

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

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

FPPS. 

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

contrasting color, clear, and readable. 

743 USDA-Labeled Shipping Containers Requirements

743.1 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 – 5. 

743.2 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 ____________.

743.3 Universal Product Code (UPC) Bar

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

principal display panel of 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 will 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.

743.3.2 The 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.

743.3.3 14-digit UPC code for deli-style turkey breast products:

743.3.3.1 Material Code 100884 – 1 07 15001 00884 5

743.3.3.2 Material Code 100121 – 1 07 15001 00121 1

743.3.3.3 Material Code 110554 – 1 07 15001 10554 4

743.3.3.4 Material Code 110903 – 1 07 15001 10903 0

743.3.4 14-digit UPC code for deli-style smoked turkey breast products:

743.3.4.1 Material Code 100122 – 1 07 15001 00122 8 

743.3.4.2 Material Code 110910 – 1 07 15001 10910 8

743.3.4.3 Material Code 110904 – 1 07 15001 10904 7
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743.4 The UPC code shall be placed in the lower right-hand corner of the principal display 

panel of each shipping container. 

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

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

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

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

745 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.

746 Shipping containers or labels with incorrect contract number, plant number, net 

weight, date packed, shall be corrected before they are used. 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.

750 Unacceptable Labeling

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

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

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

753 Distributor Commercial Labels

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

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

760 Free Along Side (FAS) Vessel Deliveries

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

the final destination’s overseas address as provided in the Sales Order/Item

Number. The address shall be clearly printed on at least two sides of each pallet.

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

810 Packaging Defects – Packages in a delivery unit shall be examined for defects that 

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

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

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

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

for Condition of Food Containers. 
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830 Tolerance for Defects – If samples of packaged commodity or the shipping 

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

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

840 Net Weight – Net weight for deli turkey breasts shall be determined at origin.

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

842 A purchase or delivery unit for 4 to 6 pound and 9 to 11 pound packages shall total 

40,000 pounds net, or multiples thereof.

843 Test Weighing Procedures

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

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

and fiberboard containers.

843.2 A representative sample shall 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.

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

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

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

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

pounds net shall be rejected. 

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

request on-line verification of net weights. Upon receiving the request, a FederalState supervisor, QAD, LPS Program (or their designee), shall determine that the 

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

instructions for this FPPS.

850 Loading and Shipping Frozen Commodity

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

or freezer deterioration shall be rejected for use under this FPPS.
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852 Internal Product Temperature

852.1 Frozen – Commodity shall be 2 °F (-16.7 °C) or lower at time of loading. Delivery 

units with internal product temperatures exceeding 2 °F (-16.7 °C) and up to 5 °F (-

15 °C) shall be tentatively rejected. Tentatively rejected delivery units may be 

returned to the freezer and the temperature reduced to 2 °F (-16.7 °C) or lower and 

reoffered one time only. Delivery units exceeding 5 °F (-15 °C) or delivery units that 

have been tentatively rejected and exceed 2° F (-16.7° C) when reoffered shall be 

rejected for use under this FPPS.

852.2 Optional Temperature Verification – The contractor may request an alternate 

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

Federal-State supervisor shall determine that the facilities, equipment, procedures, 

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

established guidelines outlined in the applicable 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 regulations, and this FPPS, at 

site of processing, both during and after processing and packaging. Inspection 

records shall be complete and made available to USDA, as requested, to assure 

contract compliance.

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

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

be obtained by contacting the nearest QA Division field office or the Director of 

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

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

quantity, weight, packaging, packing, and checkloading of the commodity shall be 

evidenced by certificates issued by the AMS Grader. 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 

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
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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.

1100 DESTINATION EXAMINATION

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

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

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

The USDA origin AMS Grader shall make arrangements for destination examination 

prior to delivery.

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

be examined by an AMS Grader on a spot-check basis for temperature, condition, 
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identity, and when applicable, count. The commodity may be examined for 

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

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

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

exceeding 15 °F (-9.4 °C).

1200 PRODUCT ASSURANCE AND COMPLAINT RESOLUTION 

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

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

Commodity Procurements and Solicitation. 

1211 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

1220 Complaint Resolution – Customer complaint resolution procedures shall be the 

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

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

monetary compensation. The procedures shall be used to resolve product 

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

Criteria

Organoleptic 

Requirements:

Meat shall 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).

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) shall 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.

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

Organoleptic 

Requirements:

Meat shall: (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 shall be no 

greater than 0.50 inch(1.27 cm).

Unobtrusive purge is allowed; however, pocket and voids 

holding purge, fat, or air shall 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 shall be cut 

(widthwise) in three 

approximately equal 

pieces.

Voids, gelatin, or fat pockets on the sliced surfaces that 

exceed an aggregate area per surface equivalent to the 

area of a circle with the diameter 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 shall 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 shall be printed on the “TOP PANEL” or principal display 

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

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

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

display panel) is required on shipping containers of commodity weighing 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 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 self-adhesive label and applied or 

to containers. The size and number of packages and net weight shall 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 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

DELI-STYLE

TURKEY BREAST

Ingredients:

(Food Allergen Statement, 

Shall Be Placed Here)

 Required

 Processor’s Nutrition Facts Label

Name, Address, and Phone Shall 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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Date Revised: 09/07/2017

EXHIBIT 3

USDA Label Information for Deli-Style Smoked Turkey Breast

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 self-adhesive label and applied to 

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

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

label and the labeling must be approved by FSIS. The size and number of packages and 

net weight shall be completed. The UPC 14-digit 12/5 code (see 746.7 for appropriate code), 

symbol and code, shall 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 

shall be printed on the “TOP PANEL” or principal display panel. The processor’s name, 

address, and phone number shall be printed on the “TOP PANEL” or 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, 

Shall Be Placed Here)

 Required

Processor’s Nutrition Facts Label

 Name, Address, and Phone Shall 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 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 self-adhesive label and applied or 

to containers. The size and number of packages and net weight shall be completed. The 

UPC 14-digit 12/5 code (see 746.9 for appropriate code), symbol and code, shall be shown in 

the lower right-hand corner of the principal display panel. The USDA symbol, EXHIBIT 6, 

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

SLICED DELI-STYLE

TURKEY BREAST

Ingredients:

(Food Allergen Statement, 

Shall Be Placed Here)

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Shall 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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Date Issued: 10/31/2013

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EXHIBIT 5

USDA Label Information for Deli-Style Smoked Sliced Turkey Breast

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 self-adhesive label and applied to 

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

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

label and the labeling must be approved by FSIS. The size and number of packages and 

net weight shall be completed. The UPC 14-digit 12/5 code (see 746.7 for appropriate code), 

symbol and code, shall 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 

shall be printed on the “TOP PANEL” or principal display panel. The processor’s name, 

address, and phone number shall be printed on the “TOP PANEL” or 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 SLICED TURKEY BREAST

Smoke Flavor Added (as applicable)1

 Ingredients:

(Food Allergen Statement, 

Shall Be Placed Here)

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Shall 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 6

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
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EXHIBIT 7

USDA SYMBOL