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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR TURKEY AND 

TURKEY PRODUCTS

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program 

Food Safety and Commodity Specification 

(FSCS) Division

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

Supersedes: Turkey and Turkey Products March 2015 –

Changes from previous requirements in blue

Effective: July 2018

100 ITEM DESCRIPTION

110 Consumer Pack Whole Turkey (100123) – Frozen, ready-to-cook young turkeys 

without necks and giblets; basting is optional. Turkeys shall weigh 12 to 22 pounds 

per carcass weighed without necks and giblets. A purchase unit shall total 38,000 

pounds. 

120 Bulk Pack Turkey (100124) – Chilled, ready-to-cook young turkeys for further 

processing without necks and giblets and non-basted. Frozen may be specified in 

the Solicitation. The individual turkey weight range shall be 18 to 32 pounds per 

carcass weighed without neck and giblets. A purchase unit shall total 36,000 

pounds. 

130 Turkey Roasts (100125) – Frozen, ready-to-cook young turkey roasts shall weigh 8 

to 12 pounds. Roasts shall be packaged in elasticized netting with moisture proof 

casings or plastic film bags, packed four roasts per fiberboard shipping container. 

A purchase unit shall total 40,000 pounds.

140 Turkey Roasts (111000) – Frozen, ready-to-cook young turkey roasts shall weigh 4

to 6 pounds. Roasts shall be packaged in elasticized netting with moisture proof 

casings or plastic film bags, packed eight roasts per fiberboard shipping container. 

A purchase unit shall total 40,000 pounds.

200 APPLICABLE DOCUMENTS

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

FSCS Division FPPS – Turkey and Turkey Products – July 2018:
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Date Revised: 07/31/2018

210.1 AMS/LP Program/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.

520 Performance Standards – Product shall be produced under FSIS pathogen 

reduction standards, as specified in 9 CFR § 381. 

530 Consumer Pack Whole Turkey (100123) and Turkey Roasts (100125 and 111000) 

shall not be processed and packaged more than 90 calendar days prior to the first 

date of the delivery period for each sales order.

531 Bulk Pack Turkey (100124) shall not be processed prior to the date of the contract. 

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 
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Date Issued: 06/12/2008

Date Revised: 07/31/2018

and parts; preparation, formulation, and fabrication of turkey roasts; packaging and 

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

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

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

Avenue, SW, Washington, DC 20250-0258, telephone (202) 720-5705. 

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 Class and Style – Young turkeys shall conform to the definition for the class in AMS 

70.202. Young turkeys may be of either sex. Turkey carcasses shall conform to the 

definitions and standards found in AMS 70.210.

551 Clips, tags, or bands shall not be attached to the turkey carcasses. 

551.1 This restriction does not apply to any devices allowed by FSIS for styling the 

product; for example, hock locks.

560 U.S. Grade – Grading shall be in accordance with 7 CFR § 70 and AMS 70.200 et 

seq. Grading shall be under the supervision of an AMS Grader using LP Program’s 

Sample Plan Level 1 (SPL-1) for Consumer Pack Whole Turkey (100123) and 

Sample Plan Level 2 (SPL-2) for Bulk Pack Turkey (100124) and Turkey Roasts

(100125 and 111000).

561 Consumer Pack Whole Turkey (100123) – U.S. Grade A.

562 Bulk Pack Turkey (100124) – U.S. Grade B or Better.

563 Turkey Roasts (100125 and 111000) – U.S. Grade A.

570 Turkey from Other Plants – Turkey carcasses and parts may be transferred or 

obtained from other processing plants to produce roasts, provided it:

570.1 has been processed, handled, and identified in accordance with this FPPS, and 
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Date Revised: 07/31/2018

570.2 complies with the organoleptic, non-basted, and other applicable requirements for 

turkey carcasses and parts to be used in roasts as evidenced by USDA 

certification. USDA certification may occur either at the plant of origin or at the 

receiving plant.

570.3 Bulk Pack (100124) – Limited substitution of donated poultry commodities with 

certified commercial product of the same quality for use in the state reprocessing 

program is allowed and shall meet the General Requirements section in QAD 

Instruction 630a Poultry Substitution Guidelines.

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

harvested, or date placed in frozen storage, as applicable; and the USDA-assigned 

plant number shall be shown on each shipping container.

572 The chilled turkey and turkey parts shall be at an internal product temperature 

between 26 °F (-3.3 °C) and 40 °F (4.4 °C) during transit, from plant origin to 

destination.

580 Meat Time Requirements

581 Consumer Pack Whole Turkey (100123) and Bulk Pack Turkey (100124) – The 

chilled commodity shall be processed, packaged and packed, and placed in a 

freezer within 7 calendar days from the date of harvest.

581.1 Within this 7-day timeframe, the commodity shall be placed in a freezer within 48 

hours after packaging. If the commodity is not placed in a freezer immediately after 

packing, the product shall be held at a temperature between 26 °F (-3.3 °C) and 36 

°F (2.2 °C). 

581.1 Packaged commodity shall be frozen by lowering the internal product temperature 

to 0 °F (-17.8 °C) or lower within 72 hours from the time of entering the freezer. 

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.

582 Chilled Bulk Pack Turkey (100124) – Turkey carcasses shall be chilled to an 

internal product temperature of 40 °F (4.4 °C) or lower immediately after 

processing. Chilled bulk pack turkey carcasses shall be delivered to destination 

within 5 calendar days after the date of harvest.

590 Roasts – Sources of Meat and Skin 

591 Meat (breast and thigh) and skin shall be from non-basted (no solution or 

ingredients added), young turkeys and turkey parts. The chilled breasts and thigh 

meat and skin shall be deboned and used in the turkey roast within 7 calendar days 
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Date Revised: 07/31/2018

after the date of harvest. 

591.1 Chilled meat from boneless breasts and thigh, and skin from previously frozen 

turkeys may be used when:

591.1.1 the frozen turkeys have been packaged to protect them from freezer burn and 

dehydration during storage;

591.1.2 the turkeys have not been held more than 180 days in frozen storage and have 

been identified so the class of turkey can be determined, and

591.1.3 the resultant meat from boneless breasts and thighs, and skin are processed into 

the roasts (without refreezing) within 48 hours from the time of deboning.

591.2 Frozen boneless breasts and thighs, meat, and skin may be used when:

591.2.1 produced from freshly harvested turkeys;

591.2.2 packaged to protect against quality deterioration during storage and identified so 

the time in storage and the class, kind, and specific deboned turkey product can be 

determined, and 

591.2.3 held not more than 180 days in frozen (0 oF or -17.8 oC) storage. After tempering, 

the meat shall be used in the production of turkey roasts within 48 hours. The 

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

592 Frozen Turkey Roasts (100125 and 111000) – Commodity shall be placed in a 

freezer within 48 hours after packaging. If the commodity is not placed in a freezer 

immediately after packing, the roasts shall be held at a temperature between 26 °F 

(-3.3 °C) to 36 °F (2.2 °C). 

592.1 Packaged commodity shall be frozen by lowering the internal product temperature to 0 

°F (-17.8 °C) or lower within 72 hours from the time of entering the freezer. 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. 

5000 Organoleptic Requirements – Chilled (or frozen for roasts) turkey and parts shall be 

examined on a continuous basis for the following organoleptic requirements: 

chilled turkey and parts shall be free of rancidity; free of fruity, sulfide-like, 

cardboardy, tallowy, oily, metallic, chlorine-like, or other foreign or 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 turkey carcasses and parts 

that do not comply with the organoleptic requirements shall be rejected for use 

under this FPPS.
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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

5010 Basting Option – Consumer Pack Whole Turkey (100123) may be injected with 

approximately 3.0 percent basting ingredients (+/- 0.3 percent) per the lot average. 

Basted turkeys shall be in the weight range specified for consumer pack turkeys 

with the net weight including the basting ingredients.

5011 Non-basted – No solution or ingredients can be added.

5100 Weight Requirements for Consumer Pack Whole Turkey (100123) and Bulk 

Packed Turkey (100124) – Carcasses shall be examined for compliance prior to 

packaging with the individual weight range requirements. Consumer Pack Turkey

(100123) shall be examined after basting. 

5100.1 A sample of 10 carcasses shall be randomly drawn and individually weighed. The 

frequency of sampling and the number of defects allowed shall be those outlined in 

the LP Program’s SPL-2. 

5200 Turkey Roast Processing

5210 Meat shall be derived from the breast and thigh and in recognizable portions; that 

is, whole, half, or quartered breasts, tenderloins, complete thighs, or thighs with no 

more than one-half of the meat missing. Scapula meat may be used, provided it is 

attached to the breast meat portion.

5211 Fatty blubber and spongy fat shall be removed from the breast meat in the crop 

cavity.

5212 Unacceptable Meat – Mechanically separated turkey (comminuted, ground, 

chopped, or desinewed).

5220 Skin Covering Options – Skin shall be used only to cover the outer surface of the 

roasts and may include the skin covering the crop area and the neck skin up to the 

whisker if the fatty blubber, spongy fat, and membranes have been removed from 

these areas.

5220.1 Skin may be attached to the meat or used as a wrap, or

5220.2 Roasts packaged in oven-ready containers are not required to have the exposed 

outer surface covered in skin and therefore not required to meet the skin covering 

requirements in this FPPS.

5230 Containers of breasts, boneless thighs, meat, or skin shall not contain added water 

(for example, water from ice or slush ice and water).

5240 Defects – Boneless breasts and thighs, meat, and skin shall be sampled and 

examined for the defects shown in Table 1.
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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

5241 A sample of 30 pieces of each meat component and 30 pieces of skin shall be 

sampled and examined for the defects shown in Table 1, prior to being used in the 

formula. The frequency of sampling and the number of defects allowed shall be 

those outlined in LP Program’s SPL-1. Separate examinations shall be made for: 

(1) bone and (2) other defects.

5241.1 Regardless of the kind and number of defects found within Table 1, 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.

5241.2 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 the applicable meat component or skin drawn twice each sampling 

interval until the cumulative number of bone defects reverts back to the “target” 

level.

5241.3 If the samples of meat and skin have more defects than the maximum tolerance for 

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

5300 Formulation for Roasts

Percent of Total

Breast meat (minimum) 47.00

Thigh meat (up to) 34.00

Skin (up to) 12.50

Water (up to) 5.00

Salt (up to) 1.00

Sodium phosphates (up to) 0.50

5301 A different salt or a salt mix such as sodium chloride and potassium chloride may 

be used.

5310 Except as otherwise specified, only the ingredients and the percentages of 

ingredients listed in the formulation above may be used. The sodium content of the 

turkey roast shall contain no more than 500 mg per 100 g based on actual analysis 

of the product as evidenced by the Nutrition Facts panel.

5321 Soy and gluten are not allowed.

5320 Additional breast meat may replace thigh meat. Additional breast meat or thigh 

meat may replace skin. The maximum percentage of thigh meat in the formulation 

may be exceeded if thigh meat replaces skin and minimum percentage of breast 

meat is maintained. 

5400 Mixing – Sodium phosphates and salt shall be mixed with the water and added as a 

solution to the meat and skin during tumbling, massaging, or injecting. Sodium 
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Date Revised: 07/31/2018

phosphates shall be thoroughly mixed with the water prior to the addition of the salt 

to the solution.

5410 Salt, sodium phosphates, and water shall be incorporated into the meat and skin by 

tumbling, massaging, or injecting and shall be accomplished without deforming, 

shredding, mutilating, or breaking up the pieces of meat.

5420 Meat and Skin Percentages – The following final percentages are required for meat 

and skin in each packaged roast, and include the amount of salt and sodium 

phosphates and the moisture pickup permitted during formulation, as applicable.

5421 Tumbled, Massaged, or Injected:

5421.1 When both the meat and skin have been tumbled, massaged, or injected, 50.27 

percent breast meat (minimum), 36.36 percent thigh meat (up to), and 13.37 

percent skin (up to).

5421.2 When only the meat has been tumbled, massaged, or injected and the skin has 

not, 50.77 percent breast meat (minimum), 36.73 percent thigh meat (up to), and 

12.50 percent skin (up to).

5421.3 The maximum tolerance of moisture, salt, and sodium phosphates applies to each 

individual component (breast meat, thigh meat, and skin) and to each packaged 

roast.

5421.4 Substitution of Thigh Meat for Skin – the maximum percentage of thigh meat 

permitted shall be increased proportionately to the decrease in percentage of skin.

5422 Mechanical Forming or Stuffing Fabrication Process shall:

5422.1 result in finished roasts with recognizable pieces of breast and thigh meat;

5422.2 not intermingle the breast meat and thigh meat;

5422.3 result in a lengthwise layering effect of the breast meat and thigh meat throughout 

the length of the finished roast;

5422.4 not interfere with the uniform distribution and the appearance of the skin covering; 

and

5422.5 be approved by the LP Program. 

5422.5.1 Approval shall be granted on an individual plant basis after a review of the process 

and when the resulting fabrication is found acceptable by supervisory personnel of 

QAD, LP Program, USDA/AMS.
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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

5423 Hand Forming or Stuffing Fabrication Process:

5423.1 Pieces of breast and thigh may be cut from the recognizable portions of meat and 

removed during fabrication of the roast to facilitate meeting the percentages of 

breast meat or thigh meat. One piece of breast and one piece of thigh may be cut 

from the recognizable portions of meat and added to the roast during fabrication to 

meet the percentages of breast meat or thigh meat.

5430 Skin Coverage – Except for roasts that are packaged in an oven-ready container, 

for all other roasts, at least 50 percent of the outer surface of the roasts shall be 

covered with skin and uniformly distributed over the outer surface of the roast.

5431 Skin covering may overlap without limit in all areas provided:

5431.1 the fatty tissue has been removed from the sternal and pectoral feather tracts;

5431.2 the percentage of the skin does not exceed the maximum amount listed in the 

formula, and 

5431.3 the areas are smooth in appearance.

5431.4 When fat is not removed from the sternal and pectoral feather tracts, no 

overlapping is permitted in these particular areas.

5431.5 Skin cannot be used in the interior of the roasts.

5500 Netting – After assembling, the formed roast shall be enclosed in an elasticized 

netting.

5510 Roasts shall be fabricated, netted, packaged, and packed so they retain their 

unfrozen and netted shape after cooking, and each slice can be served with 

minimal separation.

5600 Roast Weight, Length, and Diameter Requirements

5610 Unfrozen packaged roasts shall comply with the following size requirements:

5610.1 Turkey Roast (100125) – Each roast shall weigh between 8 to 12 pounds; and

5610.1.1 Measure between 9 to 17 inches in length and between 4 to 7 inches in diameter.

5610.2 Turkey Roast (111000) – Each roast shall weigh between 4 to 6 pounds; and

5610.2.1 No length or diameter requirements.

5700 Examination for Fabrication Requirements and Defects
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Date Issued: 06/12/2008

Date Revised: 07/31/2018

5710 Three packaged roasts shall be sampled and examined for compliance with the 

fabrication defects (requirements for meat and skin percentages) as shown in Table 

2. The frequency of sampling and number of defects allowed in a sample shall be 

those outlined in LP Program’s SPL-2.

5710.1 Sample roasts with more fabrication defects than the maximum tolerance for the 

sample plan shall result in the rejection of the product the samples represent.

5710.2 USDA may select additional samples of packaged roasts to examine for 

compliance with fabrication requirements prior to shipment or at destination.

5720 Defects Examination – Packaged roasts shall be sampled and examined for 

compliance with size requirements (weight, length, and diameter) and grade 

factors, such as skin coverage and overlap, and exterior defects.

5720.1 Three roasts shall be examined for the defects shown in Table 2. The number of 

defects allowed shall be as outlined in the LP Program’s SPL-2.

5720.2 If the sample has more defects than the maximum tolerance for the sample plan, 

the product the sample represents shall be rejected.

5800 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. 

5801 As an alternate method, the meat used in the roast may be examined by an in-line 

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

5802 Commodity found to be contaminated with metal shall be handled in accordance 

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

approved by the Director of the FSCS Division in writing.

5900 Ready-to-Cook Roasts for Further Processing – Roasts may be delivered within the 

plant when there is an approved contract for further processing between the 

processing plant and the final recipient of the product. Roasts delivered in this 

manner shall be netted and delivered on a lot or sub-lot basis in the chilled state (at 

an internal product temperature between 26 °F (-3.3 °C) and 40 °F (4.4 °C)), 

without being packaged in casings or plastic-film bags, for further processing under 

contract between the plant and the final recipient. Delivery (point of delivery and 

acceptance) within the plant shall be under procedures approved by QAD.

600 PACKAGING AND PACKING

610 The contractor shall assure that all packaging, packing, labeling, closure, marking, 
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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 Consumer Pack Whole Turkey (100123) – Each turkey shall be individually 

packaged in a heat-shrinkable, plastic-film bag with good oxygen and moisture 

barrier properties; tensile and impact strength; tear resistance; and stability to 

protect product during frozen storage. The air shall be removed from the bag, and 

the bag shall be sealed and shrunk so that it snugly adheres to the turkey. 

622 Bulk Pack Turkey (100124) 

622.1 Chilled turkey carcasses shall be: 

622.1.1 packed in wax-coated fiberboard containers with a commercial cooling medium,

622.1.2 packed in covered combo bins as loose chilled pack, or 

622.1.3 packaged in plastic-film bags and packed in fiberboard shipping containers.

622.2 Frozen turkey carcasses shall be either: 

622.2.1 packaged in plastic-film bags or packed in containers lined with plastic-film bags, or 

622.2.2 packed in fiberboard containers or commercial bulk containers.

622.2.3 Plastic-film Bags for Bulk Pack Turkey (100124) – Shall have tear resistance; 

tensile and impact strength; and the stability to protect the product during handling 

and storage. More than one turkey may be packaged in a bag, and the bag does 

not need to be shrunk or vacuum packed. Plastic-film bags shall be closed by 

commercial methods and materials.

623 Turkey Roasts (100125 and 111000) – After netting, a mechanically formed roast 

shall be packaged in a casing and a hand-stuffed roast shall be packaged in a 

plastic-film bag, casing, or heat-shrinkable plastic-film bag. The casings and bags 

shall have a wall thickness of not less than 2 mil (0.002 inch) or be a heatshrinkable, plastic-film bag with characteristics equivalent to the 2 mil low-density 

polyethylene bag. Casings and bags shall protect the commodity from dehydration, 
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freezer burn, quality deterioration, or contamination during the conditions of use.

623.1 Casings and bags shall fit snugly around the roasts and be sealed by metal clip, 

plastic clip, or other device in a manner that shall protect the product from 

dehydration, freezer burn, and quality deterioration. Metal wire ties, paper-coated 

wire ties, or staples shall not be used for sealing plastic-film casings or bags. Metal 

clips may be used to seal/close casings or bags. 

623.2 Commercial oven-ready containers for the roasts may be used instead of casings 

or plastic-film bags.

630 Packing

631 Consumer Pack Whole Turkey (100123) – Packaged turkeys shall be packed into 

shipping containers with:

631.1 not more than four turkeys weighing up to 14 pounds per container; or 

631.2 not more than two turkeys weighing over 14 pounds per container.

631.3 The difference between individual carcass weights per container shall be no more 

than 2 pounds. The 2-pound increments shall be: 12-14, 14-16, 16-18, 18-20, or 

20-22 pounds.

631.3.1 A purchase or delivery unit may consist of shipping containers that cover two 

consecutive weight ranges only, except that delivery units with turkeys from the 12-

14 pound weight range shall contain turkeys weighing 12-14 pounds only. 

632 Turkey Roasts (100125) – Four packaged roasts shall be packed in each shipping 

container.

633 Turkey Roasts (111000) – Eight packaged roasts shall be packed in each shipping 

container.

640 Shipping Containers shall:

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

carrier(s) for safe transport to point of destination;

640.2 be of such size to pack the commodity without slack filling or bulging;

640.3 withstand the stresses of handling shipping, stacking, and storage; and 

640.4 be closed by commercially acceptable methods and materials. Steel or wire straps

shall not be used for final closure.
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641 Staples shall not be used for final closure of shipping containers. Adhesive or 

staples cannot be used to fasten the top portion of telescope-style containers to the 

bottom portion. Staples may be used to manufacture and to assemble 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.

650 Bulk Pack Turkey (100124) Containers

651 Commercial fiberboard shipping containers used for bulk pack turkeys shall be 

closed by commercial methods and materials.

700 LABELING

710 Turkey Roasts (100125) – 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 for all Turkey and Turkey 

Products except Turkey Roasts (111000). 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.

721 Turkey Roasts (111000) – Only commercial labeling shall be used and each 

individual package and shipping container shall be commercially labeled.

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 
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record system, including codes, shall be reviewed by USDA/AMS before production 

begins for the contract(s).

734 USDA Grademark – In addition to the FSIS commercial labeling requirements, the 

USDA grademark shall be shown on each shipping container of consumer pack 

graded commodity. If individual packages are commercially labeled, the USDA 

grademark shall be printed on each package.

735 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 

production. Labeling and marking of the commodity 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 Packaged 

743.1 Plant number, production date, and net weight on each package. The following 

information shall be legibly preprinted, stamped, stenciled, or a label on each 

casing or bag of roast; or preprinted, stamped, or stenciled on a waterproof tag in 

water-fast, non-smearing ink and securely attached to the sealing device of each 

casing or bag of roast:

743.2.1 the USDA-assigned plant number;

743.2.2 date of production (month, day, and year); and

743.2.3 the net weight shall be shown, except for in-plant delivery where the turkey roasts 

(100125) are delivered without packaging in casings or bags.
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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

744 Additional Labeling Requirements – There shall be no other labeling of the 

packaging materials.

745 USDA Labeled Shipping Containers 

745.1 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 – 4.

745.2 Qualifying Statement (as applicable) – For consumer pack basted commodity, the 

asterisks (*) shall appear on each shipping container (as shown in Exhibit 3) 

beside the commodity name and qualifying statement.

745.3 The USDA grademark shall be shown on the “one end” designated panel of each 

shipping container of commodity. 

745.4 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 ______. 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

746 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 shipping container but shall not 

cover or conflict with the labeling requirements of this FPPS.

750 Universal Product Code (UPC)

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

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

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

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

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

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

751.1 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 a unique item code number for Consumer Pack Whole Turkey (100123) 
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Date Issued: 06/12/2008

Date Revised: 07/31/2018

and Turkey Roasts (100125 and 111000) purchased under this FPPS. The 

contractors need not join GS1.

751.2 The 14-digit UPC code for shipping containers is:

751.2.1 Consumer Pack Whole Turkey (100123) –1 07 15001 00123 5.

751.2.2 Turkey Roasts (100125) – 1 07 15001 00125 9.

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

panel of each shipping container.

752 Bulk Pack Turkey (100124) – USDA-assigned plant number, type and name of the 

product, date of production, and net weight of the product shall be shown on each 

container or bin. 

752.1 In-Plant Deliveries – When in-plant delivery is made the contractor shall label and 

mark the end product(s) according to the requirements of the State distributing 

agency.

753 Shipping containers or labels with incorrect contract number, plant number, date 

packed, USDA Grade, name of product, ingredients statement, net weight, allergen 

statement, or nutrition facts information or label shall be corrected before they are

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

legibly printed, stenciled, or stamped in permanent ink. Additionally, the name, 

address, and phone number of the processor shall appear on each shipping 

container.

760 Unacceptable Labeling

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

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

by a representative of LP Program, QAD.

763 Distributor Commercial Labels.

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

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

770 Free Along Side (FAS) Vessel Deliveries

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

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

Number. The address shall be clearly printed on at least two sides of each pallet.
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Date Revised: 07/31/2018

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

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

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

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

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

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

for Condition of Food Containers.

830 Tolerance for Defects – If samples of packaged commodity or the shipping 

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

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

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

requirements at time of checkloading.

841 Net weight for Consumer Pack Whole Turkey (100123), Turkey Roasts (100125 

and 111000), and frozen Bulk Pack Turkey (100124) shall be determined at origin, 

and for chilled Bulk Pack Turkey (100124), at the destination specified in the 

contract. The net weight of each delivery unit shall be determined an AMS Grader 

at the contractor’s expense.

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

request on-line verification of net weights for Consumer Pack Whole Turkeys 

(100123) and Turkey Roasts (100125 and 111000). Upon receiving the request, a 

Federal-State supervisor (or his/her designee) shall determine that the facilities and 

procedures are in accordance with applicable LP Program’s instructions for this 

FPPS.

842 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 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
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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

 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.

843.1 For large bulk containers (combo bins, tanks, etc.), the representative sample size 

shall be reduced by one-half the amount listed.

844 Consumer Pack Whole Turkey (100123) – A purchase unit shall total 38,000

pounds net weight, or multiples thereof.

844.1 A weight variation of minus 1 percent (37,620 pounds) is permitted on each delivery 

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

required weight range.

845 Turkey Roasts (100125 and 111000) – A purchase unit shall total 40,000 pounds 

net weight, or multiples thereof.

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

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

required weight range.

846 Each delivery unit of Consumer Pack Whole Turkey (100123) shall contain all 

basted or all non-basted birds. Non-basted product shall not have solutions or 

ingredients added.

846.1 The net weight per carcass within individual shipping containers shall not vary more 

than an increment of 2 pounds. The 2-pound increments shall be: 12-14, 14-16, 

16-18, 18-20, or 20-22 pounds.

846.1.1 With the exception of turkeys in the 12-14 pound weight range, a delivery unit may 

consist of shipping containers which cover two consecutive weight ranges only. For 

example, if a delivery unit consists of turkeys from the 14-16 and 16-18 pound 

weight ranges, it may not contain turkeys smaller than 14 pounds or larger than 18 

pounds.

847 Bulk Pack Turkey (100124) – A purchase unit of bulk pack turkeys shall total 

36,000 pounds net weight, or multiples thereof. Less than 36,000 pounds shall be 

rejected. Containers used to ship bulk pack shall be uniform in both type and size 

in each delivery unit. Bulk pack shall be delivered chilled, however delivered frozen 

may be specified in the applicable Solicitation.

850 Loading and Shipping Frozen Commodity

851 Visual Inspection – Frozen commodity shall be a uniform light and bright color. 

Moisture (ice) present in a packaged roast or consumer packaged turkey shall not 
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Date Revised: 07/31/2018

exceed occasional small areas showing a thin layer of clear or pinkish-colored ice. 

851.1 Frozen commodity showing evidence of purge beyond the tolerance; or defrosting, 

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

852 Internal Product Temperature

852.1 Frozen – Commodity shall be 2 °F (-16.7 °C) or lower at 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 LP Program’s instructions for this 

FPPS.

860 Inspection and Checkloading

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

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

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

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

requested, to assure contract compliance.

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

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

be obtained by contacting the nearest QAD field office or the Director of QAD, LP 

Program, AMS, USDA, Room 3932-S, STOP 0258, 1400 Independence Avenue, 

SW, Washington, D.C. 20250-0258, telephone (202) 720-3271.

862.1 The quality, quantity, weight, packaging, packing, and checkloading of the 

commodity shall be evidenced by certificates issued by the AMS Grader. The 

contractor shall not ship the commodity unless informed by the AMS Grader that 

the designated commodity to be shipped meets the requirements of the AMS 

Master Solicitation for Commodity Procurements, Solicitation, and this FPPS.

900 PALLETIZED UNIT LOADS

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

Date Issued: 06/12/2008

Date Revised: 07/31/2018

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

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 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 In-Plant Deliveries – When an in-plant delivery is made, the contractor shall notify 

the appropriate resident AMS Grader and furnish applicable information.
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1040.1 Bulk Pack Turkey (100124) – Up to three sublots per purchase unit is permitted 

when the contractor harvests and further processes (in accordance with a contract 

between contractor and final recipient of the final product(s)) the turkey in the same 

processing plant. Test weighing of sublots shall be done in accordance with 

procedures established by LP Program.

1040.2 Turkey Roasts (100125) – May be delivered in unfrozen form without casings or 

bags or without being packaged in containers for further processing. Such 

deliveries shall be discounted, against the contractor’s account, by 3.5 cents per 

pound.

1040.3 Delivery In Storage – The destination in the Sales Order/Item number and the place 

the contractor has the commodity in storage shall be the same. Inspection and 

certification by an AMS Grader is required for transfers in storage.

1050 Split Deliveries

1051 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 shall be for the account of USDA. Costs for destination 

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

The origin AMS Grader shall make arrangements for destination examinations prior 

to delivery.

1120 Commodity Requirements – Before acceptance by consignee, the commodity may 

be examined by an AMS Grader on a spot-check basis for temperature, condition, 

identity, and, when applicable, count. The commodity may be examined for 

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

1130 Temperature

1130.1 Chilled bulk pack turkey shall arrive at destination at an internal product 

temperature between 26 °F (-3.3 °C) and 40 °F (4.4 °C).

1130.2 Frozen commodity shall arrive at destination at an average internal product 

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

exceeding 15 °F (-9.4 °C).

1130.3 Commodity not meeting this requirement shall be rejected for use under this FPPS.
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Date Issued: 06/12/2008

Date Revised: 07/31/2018

1200 PRODUCT ASSURANCE AND COMPLAINT RESOLUTION

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

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

Commodity Procurements and Solicitation.

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, 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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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

Commodities – Summary Table

a. Consumer Pack b. Bulk Pack c. Roasts

Type:

Class:

Style:

Neck 

and 

Giblets:

Weight 

Range:

U.S. 

Grade:

Frozen

Young

Ready-to-Cook, Whole, 

Basting optional 

(approximately 3% 

basting ingredients 

added), provided in 

accordance with 9 CFR 

part 381.169

Without neck and giblets

12 to 22 lbs. per whole, 

ready-to-cook carcass 

weighed without neck

and giblets

U.S. Grade A

Chilled or Frozen

Young

Ready-to-cook, Whole 

(non-basted)

Without neck and 

giblets

18 to 32 lbs., weighed 

without neck and 

giblets

U.S. Grade B or better

Frozen

Prepared from breast 

meat, thigh meat, and 

skin of young readyto-cook turkeys

Ready-to-Cook

N/A

111000 – 4 to 6 lbs.

100125 – 8 to 12 lbs. 

U.S. Grade A
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Approved by: CMS

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Date Revised: 07/31/2018

Table 1. Meat and Skin Defects

Defects

Bone: Bone or bone-like material greater than 0.40 inch

Bone or bone-like material less than or equal to 0.40 inch.

Other:

Discoloration:

Cartilage, bruise, blood clot, fatty blubber and spongy fat from 

the crop cavity on breast meat, or areas of discoloration as 

described below.

Any moderate discolorations.

Lightly shaded discolorations exceeding an area equivalent to 

the area of a circle having a diameter of 0.50 inches. Slight 

discolorations are permitted, regardless of the area, provided the 

discoloration does not detract from the overall appearance of the 

meat.

Other:

Discoloration:

Feathers, blemishes, fatty blubber, spongy fat, membranes, or 

areas of discoloration as described below.

Any moderate discolorations.

Lightly shaded discolorations exceeding an area equivalent to 

the area of a circle having the diameter of 1.50 inches. Slight 

discolorations are permitted on the skin, regardless of area, 

provided the discoloration does not detract from the appearance of 

the roast.
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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

Table 2. Defects for Finished Roasts

Defect

Fabrication: A fabrication defect for a finished roast is when: 

Both meat and skin are tumbled or massaged, and the 

percentage of breast meat is less than 50.27, the percentage of 

thigh meat is more than 36.36, or the percentage of skin is 

more than 13.37;

Only the meat is tumbled or massaged, and the percentage of 

breast meat is less than 50.77, the percentage of thigh meat is 

more than 36.73, or the percentage of skin is more than 12.50; 

or

The substitution of thigh meat for skin does not comply with 

requirements in this FPPS.

Size: A size defect for a finished roast is when the roast:

100125 – Weighs less than 8 pounds or more than 12 pounds;

Measures less than 9 inches or more than 17 inches in length; 

or

Measures less than 4 inches or more than 7 inches in diameter.

111000 – Weighs less than 4 pounds or more than 6 pounds.

Skin 

Coverage:

Less than 50 percent of the outer surface of the roast is 

covered with skin, or when the skin or skin coverage does not 

comply with requirements in this FPPS. Does not apply to 

roasts packaged in oven-ready containers.

Exterior: Three or more feathers greater than 0.75 inches in length.

Any moderate discolorations. 

Lightly shaded discoloration on the skin or meat exceeding 

an area equivalent to the area of a circle having a diameter of 

1.50 inches. 
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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

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 2 - 4. Markings shall be legibly 

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

containers. The USDA symbol, EXHIBIT 5, 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. 

FSIS Safe Handling Instructions shall be preprinted or applied as a separate self-adhesive label 

on each package or shipping container.

(THE OTHER END Panel)

(THE 

OTHER 

SIDE Panel)

(TOP PANEL)

PERISHABLE--KEEP FROZEN

KEEP AT 0 oF (-17.8 oC)

OR LOWER TEMPERATURE

(TOP PANEL) (ONE SIDE 

Panel)

USDA 

Labeling

Information 

(shown in 

Exhibits 2-

4).

(ONE END - Principal Display Panel)
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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

EXHIBIT 2

USDA Label Information for Turkey Roasts

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

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

legibly preprinted, stamped, stenciled on containers, or printed on a separate selfadhesive label and applied to containers. The UPC 14-digit I 2/5 code, and symbol, 

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

symbol, EXHIBIT 5, shall 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. FSIS Safe Handling Instructions shall be preprinted or 

applied as a separate self-adhesive label on each package or shipping container.

FROZEN READY-TO-COOK TURKEY ROASTS Ingredients:

 (Food Allergen Statement

 Shall be placed here) Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Shall Be Placed Here

 Safe Handling Instructions

 Shall Be Placed Here.

KEEP FROZEN

 __ Bags Net

Weight___ LBS. (___ KG) DATE PACKED (Month, Day, and Year)

 UPC Symbol and Code 
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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

EXHIBIT 3

USDA Label Information for Basted Young Turkeys

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

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

legibly preprinted, stamped, stenciled on containers, or printed on a separate selfadhesive label and applied to containers. The UPC 14-digit I 2/5 code, and symbol, 

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

symbol, EXHIBIT 5, shall 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. FSIS Safe Handling Instructions shall be preprinted or 

applied as a separate self-adhesive label on each package or shipping container.

FROZEN READY-TO-COOK

YOUNG TURKEYS* *Injected with approximately 3 percent of a solution of _____.

 Ingredients:

 (Food Allergen Statement

 Shall be placed here)

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Shall Be Placed Here

 Safe Handling Instructions

 Shall Be Placed Here

KEEP FROZEN

 DATE PACKED (Month, Day, and Year)

Net Weight___ LBS. (___ KG)

 UPC Symbol and Code 
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Date Revised: 07/31/2018

EXHIBIT 4

USDA Label Information for Non-basted Young Turkeys

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 preprinted on a separate selfadhesive label and applied to containers. The UPC 14-digit I 2/5 code, and symbol, 

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

symbol, EXHIBIT 5, shall 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. FSIS Safe Handling Instructions shall be preprinted or 

applied as a separate self-adhesive label on each package or shipping container.

FROZEN READY-TO-COOK

YOUNG TURKEYS Ingredients:

 (Food Allergen Statement

 Shall be placed here)

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Shall Be Placed Here

 Safe Handling Instructions

 Shall Be Placed Here.

KEEP FROZEN

 DATE PACKED (Month, Day, and Year)

Net Weight___ LBS. (___ KG)

 UPC Symbol and Code 
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Approved by: CMS

Date Issued: 06/12/2008

Date Revised: 07/31/2018

Exhibit 5

USDA SYMBOL