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Approved by CMS

Date Issued: 04/15/2013

Date Revised: 06/13/2016

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR CANNED 

BONED CHICKEN WHITE 

MEAT 

APPROVED

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program

Food Safety and Commodity Specification (FSCS) Division

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

Supersedes: Canned Boned Poultry April 2013 – Changes

from previous requirements in blue

 Effective: June 2016

100 ITEM DESCRIPTION

110 Canned Boned White Chicken (100094) – Twelve and one-half ounces of 

commodity (white meat + broth or water) shall be packaged in a 401 x 204 size 

metal can and packed 24 cans in each fiberboard shipping container. A purchase 

unit shall consist of 1900 shipping containers totaling 35,625 pounds.

120 Canned Boned White Chicken (100877) – Fifty ounces of commodity (white meat +

broth or water) shall be packaged in a 404 x 700 size metal can and packed 12 

cans in each fiberboard shipping container. A purchase unit shall consist of 1000

shipping containers totaling 37,500 pounds.

200 APPLICABLE DOCUMENTS

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

Division FPPS-Canned White Boned Chicken – June 2016:

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).

210.4 AMS Master Solicitation for Commodity Procurements and Solicitation.
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Date Revised: 06/13/2016

300 CHECKLIST OF REQUIREMENTS

310 Domestic Products – Refer to the current AMS Master Solicitation of 

Commodity Procurements.

320 Food Defense – Refer to the current AMS Master Solicitation of 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.

520 Performance Standards – Product must be produced under FSIS pathogen 

reduction standards, as specified in 9 CFR § 310.25. 

530 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.) under the supervision of an AMS Grader. The AMS Grader 

shall be responsible for certification of compliance with the requirements of this 

FPPS for chicken; cooked chicken carcasses and chicken parts; formulation of 

commodity; canned thermal-processed commodity; packaging and packing; labeling 

and marking; sampling; and checkloading.

531 AMS Monitoring and Inspection – USDA/AMS, LPS Program’s Quality Assurance 

(QA) Division field office or the Director of the QA Division, LPS Program, AMS,

USDA, Room 3953-S, STOP 0258, 1400 Independence Avenue, SW, Washington, 

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

532 All steps in the manufacturing process shall be under the direct supervision of QA

Division personnel and as outlined in QA Division Policies and Procedures Manual 

(QAD 600 Series). Quality and compliance with product requirements shall be 

determined in accordance with those policies and procedures. The QA Division

agent may also select samples for laboratory analyses or inspect the commodity at

any point in transit and after delivery to point of destination.
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533 AMS Sampling Option – AMS may select additional commodity for further 

inspection or may draw samples for laboratory analyses.

540 Class and Style

541 The commodity shall be prepared from freshly harvested ready-to-cook chickens:

541.1 AMS 70.201 broiler or fryer (c), or

541.2 AMS 70.201 mature chickens (f), (g)) weighing 4.0 pounds or more without neck 

and giblets.

541.3 A truckload shall contain only one class of chicken (broiler or mature hen).

542 Chicken from Other Plants – Frozen and/or chilled chicken and chicken parts may 

be transferred or obtained from other processing plants provided they: 

542.1 Have been processed, handled, and identified in accordance with this FPPS, and 

542.2 Comply with the organoleptic and other applicable requirements of this FPPS as

evidenced by USDA certification.

543 Type, class, and specific name of the product, part, or meat; date harvested as 

applicable; and the USDA-assigned plant number shall be shown on each shipping 

container.

544 The chilled chicken and chicken parts shall 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.

545 Frozen Chicken – Frozen chicken and chicken parts may be used if they have 

been:

545.1 Packaged to protect the product from freezer burn, dehydration, and quality 

deterioration during storage, 

545.2 Labeled as to kind and class of poultry and identified so the time in storage can be 

determined, and 

545.3 Held in frozen (0 oF/-17.8 oC) storage for not more than 180 days.

546 Mechanically separated (comminuted), finely ground, flaked, or finely chopped 

chicken meat cannot be used.

550 Bone and Other Defects – See Tables 2-3.
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551 Bone or Hard Bone-like Material – Regardless of the kind and number of defects 

found, any sample with bone or hard bone-like material greater than 0.40 inch (1.02 

cm) shall be cause for the rejection of the product the sample represents. 

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

the product the sample represents shall be rejected.

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

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

the following organoleptic requirements: chilled chicken and chicken parts shall 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); shall show no evidence of mishandling or 

deterioration; and shall 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 shall be rejected for use under this FPPS.

560 The commodity shall not be processed or packaged more than 90 days prior to the

first day of the delivery period.

561 Meat may be marinated prior to cooking according to the FSIS regulations on the 

level of phosphates. 

562 Cooking Options

562.1 Cooked with water without pressure or,

562.2 Pressure cooked or,

562.3 Steam cooked.

563 Meat shall be reduced in size to a minimum of 1.0 inch cubes. Boneless meat may 

also be used from ready-to-cook chicken after cooking.

564 All white meat shall be used. No dark meat is allowed.

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

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

an internal product temperature of 0 °F (-17.8 °C) or lower for not more than 180 

days from date of packaging.

566 Organoleptic Requirements – See Table 1. 
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Date Revised: 06/13/2016

567 Broth or Water

567.1 Broth or potable water shall be used in the commodity. Broth used shall be a 

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

four batches of poultry in the same broth. A continuous cooking method may be 

used, provided water is added during the cooking operation and the process results 

in a broth equivalent to that described in the preceding sentence. Broth from one 

batch of pressure-cooked poultry may be used. Broth produced by cooking only fat 

and bones shall not be used. Broth shall be maintained at a temperature of 160 °F 

(71.1 °C) or higher or shall be chilled to and maintained at a temperature of 40 °F 

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

48 hours unless the broth is frozen or dried. 

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

Director of the QA Division, in writing. Approvals shall be granted on an individual 

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

acceptable by supervisory personnel of the QA Division. 

567.3 Broth shall be free from bitter, rancid, metallic, cardboardy, soapy, scorched, burnt, 

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

chicken broth. 

568 The finished product shall contain no more than 350 mg sodium per 100g as 

evidenced by the nutritional labeling.

570 Metal Detection – All products shall be free of metal contaminants. Detection of 

stainless steel, ferrous, and non-ferrous (e.g., lead, copper, and aluminum) metals 

is required. 

580 Commodity Defects – The contractor/processor may select one of the two options 

for the examination of commodity defects. Once an option is selected, the 

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

Samples of commodity with more defects than the maximum tolerance for either 

option will result in the rejection of the lot or sublot the samples represent.

581 Option I – Examination prior to thermal processing. 

581.1 Samples shall be randomly selected online prior to canning or thermal processing

and examined for the defects shown in Table 2.

581.2 Samples and sampling frequency shall be determined in accordance with LPS QAD 

procedures.

582 Option II – Examination after thermal processing.

582.1 After drained weight determination, the samples shall be examined for the
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Date Issued: 04/15/2013

Date Revised: 06/13/2016

defects shown in Table 3.

582.2 Samples and sampling frequency shall be determined in accordance with LPS QA

Division procedures.

590 Filling Cans – Cans may be filled by first adding the meat to each can and then 

adding water or filling with a mixture of meat and water.

590.1 12.5-oz Cans –Twelve and one-half ounces (354 g) net weight of commodity must 

be packed in 401 x 204 size metal cans.

590.2 50-oz Cans – Fifty ounces (1.42 kg) net weight of contents of can must be packed 

in 404 x 700 size metal cans. 

591 Drain Weight – Shall be determined in accordance with LPS QA Division

procedures. 

591.1 12.5-oz Cans – Filled cans from a lot or sublot must average not less than 10 oz. 

(283.5 g) of commodity on a drained-weight basis.

591.2 50-oz Cans – Filled cans from a lot or sublot must average not less than 30.0 oz. 

(850.5 kg) of commodity on a drained-weight basis.

592 Thermal Processing – Cans shall be filled allowing adequate headspace, 

hermetically sealed, and thermal-processed in accordance with FSIS regulations. 

The thermal-processed commodity shall have a stable shelf-life under the 

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

the can shall be dry, clean, and free from rust, fat, and grease before packing into 

shipping containers.

593 Reworked Commodity – Sample cans examined by the AMS Grader or product 

rejected for defects exceeding the maximum tolerances and drained weight may be

reworked and incorporated into formulated batches of product, prior to thermal 

processing, provided:

593.1 The defects are removed from the product;

593.2 The product is incorporated at a maximum of 5 percent of the formulated batch; and

593.3 Product removed from cans shall be reworked into a batch within 72 hours.

594 X-ray Examination – X-ray equipment may be used to examine product to be 

reworked provided:

594.1 The equipment and x-ray examination procedures are found to be in compliance

with FSIS regulations and procedures; and
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Date Revised: 06/13/2016

594.2 An AMS Grader monitors the x-ray and rework procedure.

594.3 The Contractor/Processor may remove product cans from a lot or sublot suspected 

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

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

once.

600 PACKAGING AND PACKING

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

and palletization comply with the National Motor Freight Regulations and FSIS

regulations and the requirements listed below.

611 Packaging – All packaging materials shall be clean and in new condition, shall be 

tamper-evident, and shall not impart odors or flavors to the product. Tamperevident is defined as packaging and packing materials with one or more indicators 

or barriers to entry, which, if breached or missing, can reasonably be expected to 

provide visible evidence that tampering has occurred. All packaging material shall 

comply with FSIS regulations (9 CFR § 381.144(c)).

611.1 Cans – Shall be metal, round, and open-style with or without welded side seams 

and shall be equivalent in construction to those in commercial use. 

620 Packing

620.1 12.5-oz Cans – 24 cans shall be packed per shipping container. 

620.2 50-oz Cans – 12 cans shall be packed per shipping container.

630 Closure – Shipping containers shall be closed with tamper evident closure methods.

700 LABELING

710 CN Labeling information or a Product Formulation Statement demonstrating product 

contribution to the National School Lunch Program meal pattern requirements is 

required. For more information on the CN Labeling Program, see the section for 

Food Manufacturers/Industry on the FNS website: 

http://www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program

711 Commercial Labeling Requirements
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Date Revised: 06/13/2016

711.1 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.

711.2 Commercial Labels – Commercial labels shall be the processor’s own commercial 

label. Distributors’ labels are not allowed.

711.3 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 AMS before production begins for the 

contract(s).

711.4 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 ______. 

720 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.

721 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.

730 Unacceptable Labeling 

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

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

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

733 Distributor Commercial Labels
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734 Two or more different commercial labels in the same purchase unit.

740 Free Along Side (FAS) Vessel Deliveries 

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

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

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

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

810 QA Division Testing – All testing shall be in accordance with QA Division policies 

and procedures for product testing to ensure product complies with all FPPS

requirements. Tests included to be conducted but are not limited to:

810.1 Certification of compliance with FPPS requirements for chicken carcasses and 

parts; preparation, formulation, and fabrication; cooking and cooling; packaging and 

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

810.2 Organoleptic requirements conducted in both the boneless and cooked state (See 

Table 2).

810.3 Drain Weight (Table 4 or 5) and Metal Detection

820 Final Examination – Material and net weight compliance, verification of materials 

and defects, verification of packaging and packing materials, and checkloading.

830 A copy of the original USDA, AMS, LPS, QA Division Certificate shall accompany

each shipment.

840 Delivery Unit 

841 Canned Boned White Chicken (100094) – Each delivery unit shall consist of a net 

weight of 35,625 pounds of commodity.

842 Canned Boned White Chicken (100877) – Each delivery unit shall consist of a net 

weight of 37,500 pounds of commodity.

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

used in any one delivery unit.

1000 SHIPMENT AND DELIVERY

1010 Shipment and Delivery – Refer to the current AMS Master Solicitation of 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 shall be applied to a side of the 

container.

1011.2 A copy of the original USDA Poultry Products Grading Certificate issued at time of 

checkloading shall accompany each shipment. 

1011.2.1 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 Grader, warehouseman, or 

consignee, as applicable.

1011.2.2 Trucks – If shipment is by truck, the driver shall upon delivery, give the certificate to 

the Grader, warehouseman, or consignee, as applicable.

1020 Loading and Sealing of Vehicles

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

1030 Delivery Notification

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

1040 Split Deliveries

1041 Refer to the current AMS Master Solicitation of Commodity Procurements.

1100 DESTINATION EXAMINATION

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

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

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

The origin Grader shall make arrangements for destination examination prior to 

delivery.
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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 Master Solicitation for 

Commodity Procurements and Solicitation.

1220 Complaint Resolution – Customer complaint resolution procedures shall be the 

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

investigation steps, 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 for Cooked Commodity

TABLE 2. Commodity Defects – Option I

Defects – Meat

Bone:

Other:

A defect for meat is the presence of:

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

0.40 inch (1.02 cm).

Bone or hard-bone-like material in a sample less than or 

equal to 0.40 inch (1.02 cm).

Dark colored (due to blood) vein or artery more than 1 inch 

(2.54 cm) in length; or 

Bruises, blood clots, and moderate discolorations that exceed 

an area equivalent to a circle with a diameter of 0.30 inch (0.76 

cm); or 

Presence of skin

Presence of Dark Meat – No Tolerance

Organoleptic Requirements: The commodity shall be free of skin and foreign materials 

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

which are not characteristic of properly cooked and 

handled poultry meat; for example, rancid, metallic, stale, 

sour, or scorched.
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TABLE 3. Thermal-Processed Commodity Defects - Option II

Defects Tolerance

Meat: Dark Meat

Presence of Bone or hard bone-like material *

greater than 0.40 inch (1.02 cm) in a sample.

Rejected

Bones:

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

to 0.40 inch (1.02 cm) in a sample.

6 bones permitted 

per lot

3 bones permitted 

per sublot

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

1 inch (2.54 cm) in length.

Bruises, blood clots, and moderate discolorations 

that exceed an area equivalent to a circle with a

diameter of 0.30 inch (0.76 cm). 

10 defects permitted 

per lot

5 defects permitted 

per sublot

Skin: Presence of skin. 1 defect permitted 

per sublot

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

subjected to pressure from a spatula, flat side of a knife, or fork.
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TABLE 4. Samples Drawn Online From a Lot or Sublot - Option I

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

Lot or

Sublot

Organoleptic

Requirements and

Defects

Drained

Weight

Lot or

Sublot

Organoleptic

Requirements and

Defects

Drained

Weight

Lot

5 cans per

Sampling interval 24 cans Lot

1 can per

Sampling interval 6 cans

Sublot*

5 cans per

Sampling interval 12 cans Sublot*

1 can per

Sampling interval 3 cans

TABLE 5. Samples Drawn From a Lot or Sublot - Option II

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

Total No. 

of Cans

Drained

Weight

Organoleptic

Requirements 

and Defects

Total

No. of

Cans

Drained

Weight

Organoleptic

Requirements 

and Defects

Number of Cans Number of Cans

Lot

Total = 32 

cans

First 24

cans

First 24 +8

cans

Lot

Total = 8

cans

First 6 cans First 6 + 2 cans

Sublot

*

Total = 16

cans

First 12

cans

First 12 + 4

cans

Sublot

*

Total = 4

cans

First 3 cans First 3 + 1 can

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

those specified for a lot.
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EXHIBIT 1

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