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Approved by CMS

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Date Revised: 05/29/2015

APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR OVEN ROASTED 

8-PIECE CUT-UP CHICKEN

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: May 2015

100 SCOPE

110 This FPPS – Oven-Roasted 8-piece cut-up chicken – 2015 is for use by the United 

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

(CPS) to procure Oven-Roasted 8-piece cut-up chicken.

200 APPLICABLE DOCUMENTS

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

Division FPPS – Oven-Roasted 8-piece cut-up chicken – 2015:

210.1 AMS/LPS/QAD Policies and Procedures (QAD 600 Series).

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).

300 ITEM DESCRIPTION

310 Frozen oven-roasted 8-piece cut-up chicken (cooked chicken parts/commodity) 

produced under this FPPS will be packaged and packed in the following form as 

specified in the contract.

311 Oven-Roasted Chicken (110080) – Frozen oven-roasted cut-up chicken (8 pieces -

breasts, thighs, drumsticks, and wings). The cooked chicken parts must be 

produced from ready-to-cook broiler/fryer chicken carcasses without neck and 

giblets, that weigh 2.50 to 3.75 pounds (1.13 to 1.70 kg). The commodity must be 

packaged or packed in a minimum of three plastic-film bags and packed 

approximately 30 pounds (13.61 kg) net weight in each fiberboard shipping 

container, with a per purchase unit totaling 36,000 pounds (16,329 kg).
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400 CHECKLIST OF REQUIREMENTS

410 Food Defense

411 Contractors and subcontractors participating in the commodity purchase program 

must have a documented and operational food defense plan that provides for the 

security of a plant’s production processes and includes the storage and 

transportation of finished product after production. The plan shall address the 

following areas: (1) food defense plan management;(2) outside and inside security 

of the production and storage facilities; (3) slaughter and processing, including all

raw material sources; (4) shipping and receiving; (5) storage; (6) water and ice 

supply; (7) mail handling; (8) personnel security; and (9) controlled access to 

production and storage areas. The food defense plan shall be made available to 

the Department of Agriculture’s (USDA) Agricultural Marketing Service (AMS) 

Auditor immediately upon request. Verification of the Food Defense Program at the 

processing, storage, and distribution facility will be conducted by the USDA/AMS 

Auditor. 

420 Commodity Complaints

421 The contractor must immediately report all complaints received on the commodity to 

the Contracting Officer.

430 Humane Handling

431 All poultry shall be humanely handled in accordance with all applicable Food Safety 

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

440 Date Processed – The commodity must not be processed prior to the date of the 

contract.

441 Class and Style – The commodity must be prepared from freshly slaughtered 

chickens (broiler/fryers, AMS 70.200 et seq.). Individual parts from ready-to-cook 

chickens must conform to the definitions and standards in AMS 70.201 and 70.210.

442 Origin of Chickens – The commodity must be produced and processed from 

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

territories or possessions, the Commonwealth of Puerto Rico, or the Trust 

Territories of the Pacific Islands. If the contractor processes or handles chicken 

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 chicken 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 Quality Assessment (QA) Division, Livestock, Poultry, and Seed (LPS) 

Program, AMS, USDA (Grader), and the Contracting Officer or agent thereof upon 

request. The contractor must ensure that both the contractor and subcontractor(s) 

maintain records such as invoices, or production and inventory records evidencing 
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product origin, and make such records available for review by the Grader or other 

Government official(s).

443 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 contract and 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 cut-up chickens; marinating and cooking of cut-up 

chicken parts; packaging and packing; freezing; labeling and marking; net weight;

and checkloading.

444 FSIS Requirements – The commodity must be produced and processed in a 

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

meet all FSIS regulatory requirements, including all microbiological testing 

requirements, currently in place.

445 USDA Sampling Option – USDA may select additional commodity for further 

inspection or may draw samples for laboratory analyses.

446 U.S. Grade – Oven-roasted 8-piece cut-up chicken must be produced from readyto-cook chicken parts which are U.S. Grade A.

446.1 Grading must be in accordance with 7 CFR § 70 and AMS 70.200 et seq. Grading 

must be under the supervision of a Grader using the LPS Program’s Sample Plan 

Level 1 (SPL-1).

447 Chicken from Other Plants – Chilled chicken or chicken parts may be transferred or 

obtained from other processing plants, provided they: (1) have been processed, 

handled, and identified in accordance with this FPPS; and (2) comply with the 

freshly slaughtered, organoleptic, temperature, and other applicable requirements 

of this FPPS as evidenced by USDA certification.

448 Type, class, and specific name of product or part; U.S. grade, when applicable; 

date slaughtered; and USDA-assigned plant number must be shown on each 

shipping container.

449 The chilled chicken and chicken parts must be at an internal product temperature 

not higher than 40 °F (4.4 °C) and not lower than 26 °F (-3.3 °C) when shipped from 

the origin plant and when received at the destination plant.

450 Prerequisites for Oven-Roasted Chicken Parts

451 Carcass Weight – Chicken parts must be prepared from freshly slaughtered 

broiler/fryer chickens which weigh 2.50 to 3.75 pounds (1.13 to 1.70 kg) without 

neck and giblets.
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451.1 A sample of 10 carcasses will be randomly drawn and individually weighed for 

compliance with the weight range requirements. Compliance with individual weight 

requirements will be made prior to cutting carcasses into individual parts. The 

frequency of sampling will be according to LPS Program’s Sample Plan Level 2 

(SPL-2).

451.2 If any sample does not comply with the weight requirements, the product the 

sample represents will be rejected.

452 Cut-up Parts – No frozen or previously frozen ready-to-cook chicken or chicken 

parts can be used. The chilled chicken or chicken parts must be processed into 

commodity within 7 calendar days after the day the chickens are slaughtered.

452.1 Ready-to-cook whole chickens must be cut into eight pieces-- two breast pieces

with back portions, two wings, two drumsticks, and two thighs with back portions.

The ready-to-cook parts must comply with the grade criteria. Clips, tags, or bands 

must not be attached to the parts. The neck must be separated from its junction 

with the body of the carcass. Separation of the wings and thighs from the carcass 

and separation of the drumsticks from the thighs must be accomplished at the joints 

or separation points described in AMS 70.210. All cuts must be in a neat manner 

without mutilation of adjacent muscle and/or bone, and without producing bone 

splinters, and may be made by mechanical means.

453 Thigh Portions – One of the following options is required to prepare thigh portions 

for cooking:

453.1 The thigh bone of thigh portions must be dislocated from the hip joint to improve the 

cooking of the portions and to reduce discoloration around the area of the joint or 

thigh bone because of the size of these portions; or 

453.2 On the inside of the thigh portion, an incision the width of a knife blade (which will 

be approximately a 1.0 to 1.5 inch incision) must be made to the bone and along 

the thigh bone to aid in cooking and to minimize discoloration around the thigh 

bone.

454 Sample – A sample of 30 thighs will be drawn at random and examined prior to 

cooking. The frequency of sampling and the number of defects allowed will be 

those outlined in LPS Program’s SPL-1 for the thigh preparation. If any sample has 

more defects for thigh preparation than the maximum tolerance for the sample plan, 

the product the sample represents will be rejected.

455 Organoleptic Requirements – The chilled ready-to-cook chicken and chicken parts 

used to produce cooked chicken parts will be examined on a continuous basis for 

the following organoleptic requirements: chilled chicken and chicken parts must be 

free of rancidity; free of fruity, sulfide-like, cardboardy, tallowy, oily, metallic, 

chlorine-like, or other foreign and off-odors; free of foreign materials (e.g., glass, 

paper, rubber, plastic, wood, metal); must show no evidence of mishandling or 
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deterioration; and must have a bright color and show no evidence of dehydration or 

freezing and thawing. Any chicken or chicken part that does not comply with the 

organoleptic requirements will be rejected for use under this FPPS.

460 Processing

461 Marinating – Ready-to-cook chicken parts must be marinated in a solution of water, 

seasoning, and sodium/potassium phosphates before cooking. Marination must be 

at no more than 15 percent of the weight of cut-up chicken. The marinating 

solution shall be comprised of the following:

461.1 Soy and gluten are not allowed

461.2 Water (minimum) 88.75 percent

461.3 Seasoning (up to) 8.00 percent

461.4 Phosphate (up to) 3.25 percent

462 Percent Marinade – Marinated chicken parts will be sampled and weighed to 

calculate the percentage of marinade pick-up in accordance with Livestock, Poultry,

and Seed Program’s sampling procedures. If any sample of chicken parts has 

more than 15 percent added marinade, the marinated chicken parts the sample 

represents will be rejected.

463 Glazing – Marinated chicken parts must be glazed with the following glazing mixture

up to a maximum of 5 percent pick-up. Glazed chicken parts will be sampled and 

weighed to calculate the percentage of glaze pick-up in accordance with Livestock, 

Poultry and Seed Program’s sampling procedures. If any sample of chicken parts 

has more than 5 percent added glaze, the glazed chicken parts the sample 

represents will be rejected.

463.1 Soy and gluten are not allowed

463.2 Water 90.90 percent

463.3 Glazing Mix 9.10 percent

464 Oven Roasting – Marinated and glazed chicken parts must be cooked to an internal 

temperature of 165 °F (73.9 °C) or higher.

465 Organoleptic Requirements and Defects – A sample of 10 cooked chicken parts will 

be drawn and examined for organoleptic requirements (meat defects on drumsticks, 

thighs, breast pieces, and wings shown in Table 1). The frequency of sampling and 

the number of defects allowed will be those outlined in LPS Program’s SPL-2.
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465.1 Organoleptic Defects – If any sample of commodity does not comply with the 

organoleptic requirements, the cooked commodity the sample represents will be 

rejected for use under this FPPS.

465.2 Tolerances – If any sample has more than the maximum tolerance for the sample 

plan of: (1) meat defects on the drumsticks, thighs, wings, and breast pieces; and/or 

(2) defects for color; the cooked commodity the sample represents will be rejected.

465.3 Sodium Content. The sodium content of the cooked commodity should be no more 

than 200 mg per 2-ounce (56 grams) serving as evidenced by the nutritional 

labeling.
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Table 1. Organoleptic Requirements and Defects for

 Oven-Roasted 8-Piece Cut-Up Chicken

Organoleptic 

Requirements -

Examined After 

Cooking:

Criteria: Meat must be free of: rancidity; foreign materials 

(e.g., glass, paper, rubber, plastic, metal); and metallic, 

overcooked, burnt, scorched, bitter, stale, fruity, beany, 

oily, soapy, or other odors foreign to properly prepared and 

cooked chicken.

Meat must not be undercooked; that is, must meet the 

following criteria:

(1) Breast portions and drumsticks cooked until juices (fluid 

and moisture) around bones and in muscle tissue are 

clear in color.

(2) Thigh portion cooked until: (a) blood in the femoral 

blood vessels along thigh bone is coagulated and (b) 

muscle fibers adjacent to thigh bone can be easily 

separated (pulled apart) with a fork.

Meat must not be dry or overcooked:

(1) Lacking moistness or devoid of moisture.

(2) Muscle fibers shrunk to where they have a stringy 

texture.

(3) Surfaces of meat dehydrated and tough.

(4) Meat on cooked breast portions or thigh portions 

shrunk to the extent that meat is pulled away from the 

bone or the muscles are separated from each other.

8-Piece Cut-Up 

Chicken Examined 

After Cooking:

Defects

A defect is when the meat is shrunk to the extent that the 

meat is pulled away from the bone or drawn up on the 

bone exposing the bone, or muscles of the meat are 

separated from each other.

Color

Examined After Parts 

Exit Final Cooking 

Step:

Any cooked chicken part with a color lighter than or darker 

than the tolerance shown in Livestock, Poultry and Seed 

Program’s color control guidelines for Oven-Roasted

Chicken.
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466 Individual Freezing – Cooked chicken breast pieces, thighs, drumsticks, and wings 

must be chilled and individually frozen so the individual chicken parts do not stick 

together after they are packaged and packed in shipping containers.

466.1 Immediately after cooking is completed, the internal product temperature of the 

commodity must be lowered continuously by an in-line chilling/freezing system.

466.2 The determination for 72-hour freezing verification of the commodity will be made 

as the commodity exits the in-line chilling/freezing system as follows:

466.2.1 Individually frozen commodity exiting an in-line chilling/freezing system with internal 

product temperatures higher than 0 °F (-17.8 °C) must be packaged and placed in a 

freezer. The internal product temperature must be lowered to 0 °F (-17.8 °C) or 

lower within 24 hours from the time the commodity enters the freezer.

466.2.2 Individually frozen commodity exiting an in-line chilling/freezing system with internal 

product temperatures 0 °F (-17.8 °C) or lower is in compliance with the 72-hour 

freezing requirement.

466.2.3 In all cases, the commodity must be placed in a freezer within 24 hours of cooking.

470 Metal Detection

471 The commodity 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 cutting equipment, and pieces of metal. Cooked 

chicken parts must be examined: (a) prior to packaging; (b) after they are 

packaged, or (c) after they are packed in shipping containers in accordance with the 

procedures in AMS/LPS/QAD Policies and Procedures (QAD 600 Series).

Commodity found to be contaminated with metal will be handled in accordance with 

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

approved by the Director of the FSCS Division of the LPS Program, in writing.

480 Packaging and Packing

481 Materials – All packaging and packing materials must be clean and in new 

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

safe for use in contact with food products (cannot adulterate product or be injurious 

to health), and must be tamper-evident. Tamper-evident is defined as packaging or 

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

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

has occurred.

481.1 Plastic-film Bags – Bags for packaging and/or packing the commodity must be a 

polyethylene-film bag with a wall thickness of not less than 2 mil (0.002 inch); and 

must protect the commodity from dehydration, freezer burn, or quality deterioration 

during the conditions of use. Each plastic-film bag must be closed by: (i) heat 
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sealing, (ii) twisting and taping with self-adhering tape, or other methods that will 

protect the commodity from dehydration or freezer burn and meet the tamperevident requirement of this FPPS. These closure methods must be approved by a 

representative of LPS Program, QA Division. Metal wire ties, paper-coated wire 

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

481.2 Shipping Containers – Shipping containers must: (1) be good commercial 

fiberboard containers that are acceptable by common or other carrier(s) 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.

490 Packaging and Packing Requirements – Cooked chicken parts must be packaged 

in a minimum of three plastic-film bags in each shipping container.

491 Packing Tolerances

491.1 Individual Shipping Containers – Cooked chicken parts in any individual shipping 

container need not come from the same whole chicken. Number and kind of parts 

or pieces (breast portions, thighs with back portions, drumsticks, and wings) in each 

shipping container must be proportional both in number and kind to those found in a 

whole chicken. As an alternative, the cooked chicken parts or pieces may be 

processed and packed in natural proportions with approximately 30 pounds net 

weight of product in each container. The method used by the contractor must be 

approved by the QA Division, LPS Program, AMS/USDA.

492 Tolerances

492.1 Thighs, drumsticks, breast pieces and wings. In a shipping container, the 

difference between the part having the least pieces and the part having the most 

pieces must not be more than four. The wings must not exceed the number of 

pieces of the other parts (breast pieces, thighs, or drumsticks) in the shipping 

container having the greatest number of pieces.

492.1.1 Example – A shipping container has 28 breast pieces, 31 thighs, 30 drumsticks, 

and 32 wings. In this example, the thighs, drumsticks, and breast pieces are within 

the permitted range of 4, but since the wings exceed the number of pieces of the 

other parts with the greatest number of pieces in the shipping container (32 wings 

exceed 31 thighs), the product does not meet tolerance requirements.
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493 Reject Criteria – If any sample (a shipping container of parts) does not meet the 

tolerance requirements, the shipping containers of commodity the sample 

represents will be rejected.

500 LABELING

510 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 .

511 Commercial labeling (512-520 and 580) or USDA labeling (530, 540-571 and 580) 

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.

512 Commercial Labeling Requirements

512.1 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.

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

labels. Distributors’ labels will not be allowed.

513 Traceable Product – The processor must establish a product identification and 

record system that clearly links product by place and time of manufacture to specific 

USDA contracts and destinations. When the company uses the same commercial 

label for the product certified as complying with this FPPS and commercial product, 

the identification system must differentiate between USDA and non-USDA

products. An alphanumeric code may be used for information that is in addition to 

FSIS labeling requirements. The required product identification and record system, 

including traceability and coding system, must be reviewed by USDA/AMS before 

production begins for the contract(s).

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

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

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

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

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

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

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

contains ______.
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530 USDA Labeling Requirements

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

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

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

this FPPS. Labeling and marking information must be water-fast, non-smearing, of 

a contrasting color, clear, and readable.

532 USDA Labeled Shipping Containers

533 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 and 2.

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

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

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

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

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

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

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

product contains ______.

540 Universal Product Code

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

must appear on each shipping container. The complete code, including the check 

digit, must 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 must be in accordance with UPC guidelines published by 

GS1 US, Princeton Pike Corporate Center,1009 Lenox Drive, Suite 202, 

Lawrenceville, NJ 08648.

542 The Contractor will use the code furnished by USDA. USDA has acquired a unique 

manufacturer’s identification number for the commodity purchase programs and will 

use a unique item code number for Oven-Roasted 8-Piece Cut-Up Chicken 

purchased under this FPPS. The Contractor need not join GS1 US.

543 The 14-digit UPC code for shipping containers of oven-roasted 8-piece cut-up 

chicken is: 1 07 15001 10080 1. 

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

panel of each shipping container.
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550 Recycle Symbol and Statement – The Contractor shall place somewhere on the 

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

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

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

560 Inventory Control Information – The processor may use 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.

570 Use of Previously Printed USDA Labeling Materials

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

Labeling) from the Commodity Specifications for Oven Roasted 8-piece Cut-Up 

Chicken dated May 2013 may be used. Shipping containers or labels with 

incorrect: (1) contract number, (2) plant number, (3) date packed, (4) nutrition facts 

information label, or (5) universal product code(s) must be corrected before they are 

used. The incorrect information must be blocked out and the correct information 

legibly printed, stenciled, or stamped in permanent ink. Incorrect USDA grade 

information on shipping containers and labels must be blocked out. Additionally, 

the name, address, and phone number of the processor must appear on each 

shipping container.

580 Additional Labeling Issues

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

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

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

by a representative of LPS Program, QA Division.

581.3 Distributor commercial labels.

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

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

590 Free Along Side (FAS) Vessel Deliveries 

591 FAS vessel deliveries that are not source loaded in a refrigerated seavan are 

required to show the final destination’s overseas address as provided in the Sales 

Order/Item Number. The address must be clearly printed on at least two sides of 

each pallet.
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600 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

610 Material and Net Weight Compliance

611 Verification of Materials and Defects. 

611.1 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:

611.2 “(I)(We) certify that the packaging, packing, and marking materials used for any 

commodity presented for acceptance under the terms of the FPPS for OvenRoasted 8-Piece Cut-Up Chicken dated May 2015, comply or will comply with the 

terms of this FPPS.

Name _________________________

Title _________________________”

611.3 One certification is adequate for all production under this FPPS.

612 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 or closed 

packages.

613 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.

614 Tolerance for Defects – If samples of packaged commodity or shipping containers 

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

LPS Program’s sample plan, the delivery unit will be rejected.

620 Net Weight

621 A purchase unit or delivery unit will total 36,000 pounds (16,329.33 kg) net, or 

multiples thereof.

621.1 Each delivery unit, except as provided in 621.6, will be examined for compliance 

with the net weight requirements at time of checkloading.

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

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

fiberboard containers.
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621.3 Fifteen (15) shipping containers will be selected at random from a delivery unit to 

determine net weight. The total net weight of the 15 shipping containers must be 

equal to or greater than 450 pounds (204.12 kg).

621.4 If the total net weight is less than 450 pounds (204.12 kg), but greater than or equal 

to 445.50 pounds (202.08 kg), the delivery unit with the following average net 

weight per container will be accepted at the corresponding discount:

Average Test Net Weight Per Container

 But Not Contract

Less Than Less Than Price Discount

30.00 pounds (13.61 kg) 29.70 pounds (13.47 kg) 1.0% 

29.70 pounds (13.47 kg) -- Unacceptable

621.5 Payments will be made on the actual quantity delivered. All price adjustments will 

be based on a delivery unit.

621.6 If the total net weight (15 containers) is less than 445.50 pounds (202.08 kg), the 

delivery unit will be rejected. 

621.7 A rejected delivery unit may be reworked and reoffered one time only. However, if 

an individual shipping container in the sample of the reworked delivery unit has a 

net weight of less than 29.70 pounds (13.47 kg), the delivery unit will be rejected.

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

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

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

this FPPS.

630 Prerequisites for Loading and Shipping Frozen Commodity

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

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

632 Internal Product Temperature

632.1 Internal product temperature of the 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 for use under 

this FPPS.
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632.2 Optional Temperature Verification – 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 FederalState 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.

640 Inspection and Checkloading

641 Requirements – Inspection for contract compliance will be made by a USDA 

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

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

packaging. A representative of USDA may select samples for laboratory analyses 

or inspect the commodity at any point in transit and after delivery to point of 

destination. Inspection records must be complete and made available to USDA, as 

requested, to assure contract compliance.

642 Procedures – The inspection and checkloading must be performed by a 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, Room 3953-S, STOP 0258, 1400 

Independence Avenue, SW, Washington, D.C. 20250-0258, telephone (202) 690-

3147. The quality, quantity, weight, packaging, packing, and checkloading of the 

commodity must be evidenced by certificates issued by the Grader. The contractor

must not ship the commodity unless informed by the Grader that the designated 

commodity to be shipped meets contract specifications.

700 UNITIZATION

710 Each delivery unit must be unitized (palletized and stretch-wrapped) and comply 

with the following:

711 Pallets

711.1 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 principle shipping container display panels 

to facilitate certification examinations.

712 Pallet Exchange

712.1 The contractor may arrange for pallet exchange with consignees; however, USDA is 

not responsible for such arrangements.
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800 SHIPMENT AND DELIVERY

810 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:

811 Contract Compliance Stamp

811.1 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.

812 Grading Certificate

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

checkloading must accompany each shipment. 

812.2 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.

812.3 Trucks – If shipment is by truck, the driver must, upon delivery, give the certificate 

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

820 Loading and Sealing of Vehicles

821 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.

822 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 
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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.

823 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.

824 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.

830 Delivery Notification

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

Shipping Notices (ASNs) and unloading appointments.

840 Split Deliveries

841 The contractor is responsible to deliver the quantity stated on the 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 (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. 

900 DESTINATION EXAMINATION

910 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 

origin Grader will make arrangements for destination examination prior to delivery.

911 Commodity Requirements – 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. 

912 Temperature – 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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EXHIBIT 1

USDA Labeled Shipping Containers

Marking Information: Shipping containers may be marked substantially as shown

below. Detailed USDA labeling information is provided in Exhibit 2. Markings must be 

legibly preprinted, stamped, stenciled on containers, or printed on a separate selfadhesive label applied to containers. The USDA symbol (EXHIBIT 4) is to be a minimum

of 2.25 inches (5.72 cm) in height and may be printed on the top panel or the principal 

display panel. The processor’s name, address, and phone number may be printed on 

the top panel or the 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.

(THE OTHER END Panel)

(THE OTHER 

SIDE Panel)

(TOP PANEL)

PERISHABLE--KEEP FROZEN

KEEP AT 0o F (-17.8°C)

OR BELOW

(TOP PANEL) (ONE SIDE Panel)

USDA 

Labeling

Information 

(shown in 

Exhibit 2).

(ONE END - Principal Display Panel)
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Date Revised: 05/29/2015

EXHIBIT 2

USDA Labeling Information for 

Frozen Oven-Roasted 8-Piece Cut-up Chicken

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 selfadhesive label applied to containers. The UPC symbol and code must be shown in the 

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

must be a minimum of 2.25 inches (5.72 cm) in height and may be printed on the top 

panel or the principal display panel. The processor’s name, address, and phone 

number may be printed on the top panel or the 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 OVEN-ROASTED

8-PIECE CUT-UP CHICKEN 

Ingredients:

 (Food Allergen Statement, 

 Must Be Placed Here)

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

KEEP FROZEN

___ Net Weight

30 LBS. (13.61 KG) DATE PACKED Month, Day, and 

 Year

UPC Symbol and Code 
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Date Revised: 05/29/2015

EXHIBIT 3

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
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Date Issued: 04/16/2013

Date Revised: 05/29/2015

EXHIBIT 4

USDA SYMBOL