1

Approved by CMS

Date Issued: 03/27/15

APPROVED

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR TURKEY AND 

TURKEY PRODUCTS

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification 

(FSCS) Division

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

Effective: March 2015

100 SCOPE

110 This FPPS – Turkey and Turkey Products – 2015 is for use by the United States 

Department of Agriculture (USDA), AMS Commodity Procurement Staff (CPS) to 

procure turkey and turkey products.

200 ITEM DESCRIPTION

210 Young turkeys or turkey roasts (commodity) produced from ready-to-cook young 

turkeys under this FPPS will be packaged and packed in the following forms as 

specified in the contract:

211 Consumer Pack (100123) - Consumer packaged, frozen young turkeys without 

necks and giblets, basting optional. Turkeys must weigh not less than 12 pounds

and not more than 22 pounds per carcass weighed without necks and giblets. 

Turkeys must be packed with not more than four turkeys weighing up to 14 pounds 

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

The difference between individual carcass weights per container must be no more 

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

20-22 pounds. A purchase unit will total 38,000 pounds. 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 

must contain turkeys weighing 12-14 pounds only. 

212 Bulk Pack (100124) - Bulk packed for further processing, chilled young turkeys 

without necks and giblets, non-basted. Frozen may be specified in the Solicitation. 

The individual turkey weight range must be 18 pounds and higher per carcass 

weighed without neck and giblets. The commodity must be packed in commercial 

containers as required herein. A purchase unit will total 36,000 pounds. Under 

Substitution Regulations, bulk pack turkeys may be delivered in compliance with the 

Standard Yield Program.

213 Roasts (100125) - Frozen ready-to-cook young turkey roasts must weigh not less 

than 8 pounds and not more than 12 pounds. Roasts must be packaged in 
2

Approved by CMS

Date Issued: 03/27/15

elasticized netting and moisture proof casings or plastic film bags and packed four 

roasts per fiberboard shipping container. A purchase unit will total 40,000 pounds.

300 CHECKLIST OF REQUIREMENTS

310 Food Defense

311 Contractors and subcontractors participating in the commodity purchase program 

must have a documented food defense plan that provides for the security of a 

plant’s production processes and includes the storage and transportation of finished 

product after production. The plan shall address the following areas: (1) food 

security 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 Department of Agriculture’s 

(USDA) Agricultural Marketing Service (AMS) Auditor immediately upon request. 

Verification of the Food Defense Program at the processing, storage, and 

distribution facility will be conducted by the USDA/AMS Auditor. 

320 Commodity Complaints

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

commodity to the USDA Contracting Officer.

330 Humane Handling

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

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

340 Date Processed – The consumer pack turkey and turkey roasts must not be 

processed and packaged more than 90 calendar days prior to the first date of the 

delivery period. The bulk pack turkeys must not be processed prior to the date of 

the contract. 

341 Origin of Turkeys – Ready-to-cook turkeys and turkey roasts must be produced and 

processed from young turkeys which were produced, raised, and processed in the 

United States, its territories or possessions, the Commonwealth of Puerto Rico, or 

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

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

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

Islands, the contractor must have an acceptable identification and segregation plan 

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

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

representative of the QA Division, 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 product 

origin, and make such records available for review by the Grader or other 

Government official(s).
3

Approved by CMS

Date Issued: 03/27/15

342 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 Specification compliance will 

be in accordance with the Regulations Governing the Voluntary Grading of Poultry 

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

Grades for Poultry (AMS 70.200 et seq.) under the supervision of a Grader. The 

Grader will be responsible for certification of compliance with the requirements of 

this FPPS for ready-to-cook turkey carcasses and parts; consumer pack and bulk 

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

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

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

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

all FSIS regulatory requirements, including all microbiological testing requirements, 

currently in place.

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

or may draw samples for laboratory analyses.

345 Organoleptic Requirements – The chilled (or frozen for roasts) turkey carcasses 

and parts will be examined on a continuous basis for the following organoleptic 

requirements: Chilled young turkey carcasses and parts must be free of rancidity; 

free of fruity, sulfide-like, cardboardy, tallowy, oily, oxidized, metallic, chlorine-like, 

or other foreign or off-odors; free of foreign materials (e.g., glass, paper, rubber, 

plastic, metal, wood); must show no evidence of mishandling or deterioration; and 

must have a bright color with no evidence of dehydration or freezing and thawing. 

Any turkey carcasses and parts that do not comply with the organoleptic 

requirements will be rejected for use under this FPPS.

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

processing shift.
4

Approved by CMS

Date Issued: 03/27/15

350 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

Weigh not less than 12 

lbs. and not more than

22 lbs. per whole, readyto-cook carcass weighed 

without neck and giblets

U.S. Grade A (Grade B 

as permitted)

Chilled or Frozen

Young

Ready-to-cook, Whole 

(non-basted)

Without neck and 

giblets

Weigh 18 lbs. and up, 

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

Weigh not less than 8 

lbs. and not more 

than 12 lbs. 

U.S. Grade A

351 Types

351.1 Frozen Consumer Pack and Bulk Pack – Turkeys must be chilled (internal product 

temperature lowered to 40 °F (4.4 °C) or lower) immediately after processing. The 

chilled turkeys must be processed, packaged and packed, and placed in a freezer 

within 7 calendar days after the date of slaughter. Within this 7-day timeframe, the 

commodity must be placed in a freezer within 48 hours of packaging and packing. 

If the chilled turkey carcasses are not placed in a freezer immediately after 

packaging, the turkey carcasses must be held at a temperature not higher than 36 

°F (2.2 °C) and not lower than 26 °F (-3.3 °C). The packaged turkey carcasses

must be frozen (internal product temperature lowered to 0 °F (-17.8 °C) or lower 

within 72 hours from the time of entering the freezer). When packaged turkey

carcasses are held at a temperature below 26° F (-3.3 °C), the turkeys will be 

considered to be in a freezer and subject to the 72-hour freezing requirement that 

begins at the end of the shift the turkey carcasses enter the 26 °F (-3.3 °C) or lower 

temperature facility.

351.2 Chilled Bulk Pack – The turkey carcasses must be chilled (internal product 
5

Approved by CMS

Date Issued: 03/27/15

temperature lowered to 40 °F (4.4 °C) or lower) immediately after processing. 

Chilled bulk pack turkey carcasses must be delivered to destination within 5 

calendar days after the date of slaughter.

351.3 Frozen Roasts – Packaged roasts must be placed in a freezer within 48 hours of 

fabrication and must be frozen by lowering the internal product temperature to 0 °F 

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

packaged roasts are not placed in a freezer immediately after packaging, the roasts 

must be held at a temperature not higher than 36 °F (2.2 °C) and not lower than 26 

°F (-3.3 °C). When packaged roasts are held at a temperature below 26 °F (-3.3

°C), the roasts will be considered to be in a freezer and subject to the 72-hour 

freezing requirement that begins at the end of the shift the roasts enter the 26 °F 

(-3.3 °C) or lower facility.

352 Class – Young turkeys must conform to the definition for the class in AMS 70.202. 

Young turkeys may be of either sex.

353 Style – Individual carcasses of turkeys must conform to definitions and standards 

found in AMS 70.210.

353.1 Clips, tags, or bands must not be attached to the carcasses. (NOTE: This 

restriction does not apply to any devices allowed by FSIS for styling the product; for 

example, hock locks.)

360 Basting Options

361 Basted – As an option, consumer pack turkeys may be injected with basting 

ingredients (approximately 3 percent basting ingredients (lot average not more than 

3.3 percent and not less than 2.7 percent) added). Basted turkeys must be in the 

weight range specified for consumer pack turkeys with the net weight including the 

basting ingredients.

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

370 U.S. Grade – 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 LPS Program’s 

Sample Plan Level 1 (SPL-1) for consumer pack turkeys and Sample Plan Level 2 

(SPL-2) for bulk turkeys and turkey roasts.

371 Individual Carcass Weight – Consumer pack and bulk packed turkey carcasses will 

be examined for compliance with the weight range requirements. Consumer pack 

turkeys will be examined after basting. A sample of 10 carcasses will be randomly 

drawn, weighed for individual weight, and must comply with the following:

371.1 Consumer Pack – Each individual carcass in the sample must weigh not less than 

12 pounds and not more than 22 pounds, per ready-to-cook whole carcass, without 

necks and giblets.

371.2 Bulk Pack – Each individual carcass in the sample must weigh a minimum of 18 

pounds per ready-to-cook whole carcass, without necks and giblets.

371.3 Weight Determination – Compliance with individual weight requirements will be 
6

Approved by CMS

Date Issued: 03/27/15

made prior to packaging. The frequency of sampling will be according to LPS

Program’s SPL-2. If any sample does not comply with the weight requirements, the 

product the sample represents will be rejected.

372 Consumer Pack – Packaging and Packing

372.1 All packaging and packing materials must comply with the requirements in this 

FPPS.

372.2 Packaging – Each turkey must 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 must be removed from the bag, and the bag must be sealed and 

shrunk so that it snugly adheres to the turkey. 

372.3 Packing – Packaged turkeys must be packed into shipping containers with:

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

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

380 Bulk Pack – Packaging and Packing

381 Product must be packaged and packed in commercial containers that comply with 

this FPPS.

382 Chilled Bulk Pack – Bulk pack chilled turkey carcasses must be:

382.1 packed in wax-coated fiberboard containers with a commercial cooling medium;

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

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

383 Frozen Bulk Pack – Bulk pack frozen turkeys must be either:

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

383.2 packed in fiberboard containers or commercial bulk containers.

384 Plastic-film Bags for Bulk Pack – Plastic-film bags used for bulk pack turkeys must 

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 

must be closed by commercial methods and materials.

390 Roasts

391 Sources of Meat and Skin for Roasts
7

Approved by CMS

Date Issued: 03/27/15

391.1 Breast and thigh meat (meat) and skin must be from non-basted (no solution or 

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

thighs, meat, and skin must be deboned and used in the turkey roast within 7 

calendar days after the date of slaughter. 

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

turkeys may be used when:

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

dehydration during storage;

391.2.2 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

391.2.3 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.

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

391.3.1 produced from freshly slaughtered turkeys;

391.3.2 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 

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

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

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

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

be transferred or obtained from other processing plants to produce roasts, provided 

they:

392.1 have been processed, handled, and identified in accordance with this FPPS, and 

392.2 comply with the organoleptic, non-basted, and other applicable requirements for 

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

certification. 

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

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

392.4 The chilled and/or frozen turkey carcasses and parts must be at an internal product 

temperature not higher than 40 °F (4.4 °C) when shipped from the origin plant and 

when received at the destination plant.

393 Meat and Skin

393.1 Meat – Must be derived from the breast and thigh. Meat must be in recognizable 

portions; that is, whole, half, or quartered breasts, tenderloins, complete thighs, or 
8

Approved by CMS

Date Issued: 03/27/15

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.

393.2 Fatty blubber and spongy fat must be removed from the breast meat in the crop 

cavity.

393.3 Mechanically separated turkey (comminuted, ground, chopped, or desinewed) 

cannot be used.

393.4 Skin – Skin must be used only to cover the outer surface of the roasts.

393.4.1 Skin for covering a roast 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.

393.5 Containers of breasts, boneless thighs, meat, or skin must not contain added water 

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

394 Examination for Defects. Boneless breasts and thighs, meat, and skin will be 

sampled and examined for the defects shown in Table 1.

394.1 A sample of 30 pieces of each meat component and 30 pieces of skin will 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 will be 

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

(1) bone and (2) other defects.

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

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

of the product the sample represents.

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

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

pieces of the applicable meat component or skin drawn twice each sampling 

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

level.

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

the sample plan, the product the sample represents will be rejected.
9

Approved by CMS

Date Issued: 03/27/15

Table 1. Defects for Meat and Skin

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.

400 PROCESSING

410 Formulation for Roasts

Percent of Total

Breast meat (minimum) 47.00

Thigh meat (maximum) 34.00

Skin (maximum) 12.50

Water (maximum) 5.00

Salt (maximum) 1.00

Sodium phosphates (maximum) 0.50

(Soy and gluten are not allowed)

 100.00

411 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 must be lower than or equal to 500 mg per 100 g.

412 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. 
10

Approved by CMS

Date Issued: 03/27/15

413 Formulated batches of ingredients that do not comply with Section 410 will be 

rejected for use in the roasts.

414 USDA may select additional samples of packaged roasts to examine for compliance 

with formulation requirements prior to shipment or at destination.

415 Mixing – Sodium phosphates and salt must be mixed with the water and added as a 

solution to the meat and skin during tumbling, massaging, or injecting. Sodium 

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

to the solution.

415.1 Salt, sodium phosphates, and water must be incorporated into the meat and skin by 

tumbling, massaging, or injecting. Tumbling, massaging, or injecting must be 

accomplished without deforming, shredding, mutilating, or breaking up the pieces of 

meat.

416 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:

420 Tumbled, Massaged, or Injected

421 For roasts, when both the meat and skin have been tumbled, massaged, or 

injected, 50.27 percent breast meat (minimum), 36.36 percent thigh meat 

(maximum), and 13.37 percent skin (maximum).

422 For roasts, 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 

(maximum), and 12.50 percent skin (maximum).

423 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.

424 Substitution of thigh meat for skin. For roasts, where thigh meat has been 

substituted for skin, the maximum percentage of thigh meat permitted will be 

increased proportionately to the decrease in percentage of skin.

430 Hand and Mechanical Forming or Stuffing

431 Roasts may be fabricated by hand or by mechanically forming or stuffing. The 

mechanical process must:

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

431.2 not intermingle the breast meat and thigh meat;

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

the length of the finished roast;
11

Approved by CMS

Date Issued: 03/27/15

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

and

431.5 be approved by LPS Program. (Approval will 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 the QA Division, LPS Program, 

USDA/AMS.)

432 For hand-formed or hand-stuffed roasts, 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.

440 Skin Coverage – At least 50 percent of the outer surface of the roasts must be 

covered with skin. Skin must be uniformly distributed over the outer surface of the 

roast. 

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

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

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

formula, and 

441.3 the areas are smooth in appearance.

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

overlapping is permitted in these particular areas.

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

450 Netting – After assembling, the formed roast must be enclosed in an elasticized 

netting.

451 Roasts must be fabricated, netted, packaged, and packed so they will retain their 

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

minimal separation.

452 Packaging and Packing – All packaging and packing materials must comply with the 

requirements in this FPPS.

452.1 Packaging Requirements – After netting, a mechanically formed roast must be 

packaged in a casing and a hand-stuffed roast must be packaged in a plastic-film 

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

wall thickness of not less than 2 mil (0.002 inch) or be a heat-shrinkable, plastic-film 

bag with characteristics equivalent to the 2 mil low-density polyethylene bag. 

Casings and bags must protect the commodity from dehydration, freezer burn, 

quality deterioration, or contamination during the conditions of use.
12

Approved by CMS

Date Issued: 03/27/15

452.2 Casings and bags must fit snugly around the roasts and be sealed by metal clip, 

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

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

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

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

453 Packing – Four packaged roasts must be packed in each shipping container.

460 Weight, Length, and Diameter Requirements

461 Unfrozen packaged roasts must comply with the following size requirements:

461.1 Weight – Each roast must weigh not less than 8 pounds and not more than 12 

pounds;

461.2 Length – Each roast must measure between 9 and 17 inches in length; and 

461.3 Diameter – Each roast must measure between 4 and 7 inches in diameter.

470 Examination for Fabrication Requirements and Defects

471 Three packaged roasts will 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 will be 

those outlined in LPS Program’s SPL-2.

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

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

471.2 USDA may select additional samples of packaged roasts to examine for compliance 

with fabrication requirements prior to shipment or at destination.

472 Defects Examination – Packaged roasts will 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.

472.1 Three roasts will be examined for the defects shown in Table 2. The number of 

defects allowed will be as outlined in the LPS Program’s SPL-2.

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

the product the sample represents will be rejected.
13

Approved by CMS

Date Issued: 03/27/15

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:

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.

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.

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. 

480 Metal Detection

481 Each fabricated roast 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 wire. 

Netted roasts must be examined prior to or after placing in the casing or plastic-film 

bag in accordance with the procedures in AMS 910, Poultry Grader’s Handbook. 

482 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. 

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

FSIS procedures. Other procedures for examination of roasts or meat and skin 

must be approved by the Director, FSCS Division of LPS Program, in writing.
14

Approved by CMS

Date Issued: 03/27/15

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

plant (see section 7.4) 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 must be netted and delivered on a lot or sub-lot basis in 

the chilled state (at an internal product temperature not lower than 26 °F (-3.3 °C) 

and not higher than 40 °F (4.4 °C)), without being packaged in casings or plasticfilm bags, for further processing under contract between the plant and the final 

recipient. Delivery (point of delivery and acceptance) within the plant must be under 

procedures approved by LPS Program.

500 PACKAGING AND PACKING MATERIALS

510 All packaging and packing materials must be clean and in new condition, must be of 

commercial quality, must not impart objectionable odors or flavors to the 

commodity, must be safe (not adulterate or injurious to health) for use in contact 

with food products, and must be tamper-evident. Tamper-evident is defined as 

packaging and packing 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.

511 Shipping Containers must:

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

carrier for safe transport to point of destination;

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

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

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

and staples must not be used for final closure of consumer pack turkeys and turkey 

roasts 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.

520 Bulk Pack Containers

521 Commercial fiberboard shipping containers used for bulk pack turkeys must be 

closed by commercial methods and materials.

600 LABELING

610 Roasts (Material 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 .
15

Approved by CMS

Date Issued: 03/27/15

620 Commercial labeling or USDA labeling must be used. When commercial or USDA

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

unit must be labeled in that format. Unless otherwise specified, the contractor must 

use the same label format (commercial or USDA) within a purchase unit.

621 Commercial Labeling Requirements for Consumer Pack and Roasts 

621.1 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.

621.2 Commercial Labels – Must be the processor’s own commercial label (brand name). 

Distributors’ labels are not allowed. 

630 Traceable Product

631 The processor must establish a product identification and record system that clearly 

links product by place and time of manufacture to specific USDA contracts and 

destinations. When the company uses the same commercial label for the product 

certified as complying with this FPPS and commercial product, the identification 

system must differentiate between USDA and non-USDA products. An alpha 

numeric code may be used for information that is in addition to FSIS labeling 

requirements. The required product identification and record system, including 

codes, must be reviewed by USDA/AMS before production begins for the 

contract(s).

632 USDA Grade for Consumer Pack – In addition to the FSIS commercial labeling 

requirements, the USDA grade mark must be shown on each shipping container of 

consumer pack graded commodity. For shipping containers containing both U.S. 

Grades A and B consumer pack turkeys, no grade will be placed on the shipping 

container. If individual packages are commercially labeled, the USDA grademark 

must be printed on each package.

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

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

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

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

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

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

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

product contains ______. 

640 USDA Labeling Requirements for Consumer Pack and Roasts

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

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

production. Labeling and marking of the 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.
16

Approved by CMS

Date Issued: 03/27/15

642 USDA Labeled Packaged Consumer Pack and Roasts

642.1 Consumer Pack – When both U.S. Grades A and B turkeys are included in a 

delivery unit, the USDA grade must be shown on each package of turkey.

642.2 Roasts – Plant number, production date, and net weight. The following information 

must be legibly preprinted, stamped, or stenciled 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:

642.2.1 the USDA-assigned plant number;

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

642.2.3 the net weight must be shown, except for in-plant delivery where the roasts are 

delivered without packaging in casings or bags.

643 Additional Labeling Requirements – There must be no other labeling of the 

6ackaging materials.

644 USDA Labeled Shipping Containers for Consumer Pack and Roasts

644.1 Labeling and Marking Information – Must be preprinted, stamped, or stenciled on 

each shipping container; or printed on a self-adhesive label and applied to each 

shipping container. This information, in essentially the same layout, is provided in 

EXHIBITS 1 – 4.

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

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

beside the commodity name and qualifying statement.

644.3 USDA Grade for Consumer Pack – The USDA grademark must be shown on the 

“one end” designated panel of each shipping container of commodity. For shipping 

containers containing both U.S. Grades A and B consumer pack turkeys, no grade 

will be placed on the shipping container.

644.4 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 ______.

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

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

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

recycle symbol and statement must be legibly printed in permanent ink.
17

Approved by CMS

Date Issued: 03/27/15

645 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 must not 

cover or conflict with the labeling requirements of this FPPS.

650 Universal Product Code (UPC)

651 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.

651.1 The contractor will use the code furnished by USDA. USDA has acquired a unique 

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

use a unique item code number for consumer pack and roasts purchased under this

FPPS. The contractors need not join GS1.

651.2 Consumer Pack – The 14-digit UPC code for shipping containers of consumer pack 

is: 1 07 15001 00123 5

651.3 Roasts – The 14-digit UPC code for shipping containers of roasts is:

1 07 15001 00125 9

652 The UPC code must be placed in the lower right-hand corner of the “one end” 

designated panel of each shipping container.

653 Labeling of Shipping Containers for Bulk Pack – USDA-assigned plant number, 

type and name of the product, date of production, and net weight of the product 

must be shown on each container or bin. In addition, each shipping container must 

be identified with the USDA Contract Compliance stamp with certificate number.

654 In-Plant Deliveries – When in-plant delivery is made the contractor must label and 

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

agency.

660 Use of Previously Printed USDA Labeling Materials

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

Labeling) from the Commodity Specification for Turkey and Turkey Products dated 

May 2013 may be used. If the ingredients and allergen statement changes from 

that printed on existing supplies, the contractor/processor must request approval for 

use of carryover inventories from FSIS.

662 Shipping containers or labels with incorrect: (1) contract number, (2) plant number, 

(3) date packed, (4) USDA Grade, (5) name of product, (6) ingredients statement, 

(7) net weight, (8) allergen statement, or (9) nutrition facts information or label must 

be corrected before they can be used. The incorrect information must 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 must 
18

Approved by CMS

Date Issued: 03/27/15

appear on each shipping container.

670 Additional Labeling Issues

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

671.1 Commercial labels that do not have a processor traceability system and code;

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

by a representative of LPS Program, Grading Division;

671.3 Distributor commercial labels;

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

671.5 Commercially labeled packages and shipping containers of turkey roasts and USDA 

labeled packages and shipping containers of turkey roasts in the same purchase 

unit.

680 Free Along Side (FAS) Vessel Deliveries

681 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 must be clearly printed on at least two sides of each pallet.

700 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

710 Material and Net Weight Compliance

711 Verification of Materials and Defects.

711.1 Verification of packaging and packing materials. The contractor must verify 

compliance with packaging, packing, and marking material requirements by 

furnishing the Grader the following certification on company stationery signed by a 

person authorized to do so by the contractor:

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

commodity presented for acceptance under this Commodity FPPS for Turkey and 

Turkey Products dated March 2015, comply or will comply with the terms of this 

FPPS.

Name ___________________________

Title ____________________________”

One certification is adequate for all production under this FPPS.

711.2 Packaging Defects – Packages in a delivery unit will be examined for defects that 

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

deterioration during storage, such as tears, holes, or improperly sealed or closed 

packaging.
19

Approved by CMS

Date Issued: 03/27/15

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

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

for Condition of Food Containers.

711.4 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 

Poultry Programs’ sample plan, the delivery unit will be rejected.

712 Net Weight – Net weight of each delivery unit will be determined by the testweighing procedures of Poultry Programs.

713 Test Weighing Procedures

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

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

and fiberboard containers.

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

plan:

Number of Shipping Number of Shipping

Containers in Lot Containers in a Sample

1 - 4 All

 5 - 50 4

 51 - 100 5

 101 - 200 6

 201 - 400 7

 401 - 600 8

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

additional case shall be included in the sample.

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

shall be reduced by one-half the amount listed.

713.4 Consumer Pack and Roasts – A purchase or delivery unit of consumer pack and 

roasts must total 38,000 and 40,000 pounds net, respectively. A weight variation of 

minus 1 percent is permitted on each delivery unit. USDA will pay the contractor for 

the amount of commodity delivered within the required weight range.

713.5 Consumer Pack – A maximum of 11,400 pounds net weight U.S. Grade B young 

turkeys may be included in a delivery unit at $0.03 per pound less than the 

contracted price for U.S. Grade A. The discount must be stated on the grading 

certificate.

713.6 Each delivery unit of consumer pack must contain all basted or all non-basted birds. 

Non-basted product must not have solutions or ingredients added.

713.7 The net weight per carcass within individual shipping containers must not vary more 

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

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

Approved by CMS

Date Issued: 03/27/15

713.8 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.

713.9 Bulk Pack – A purchase or delivery unit of bulk pack turkeys must total 36,000 

pounds net, or multiples thereof. Less than 36,000 pounds will be rejected. 

Containers used to ship bulk pack will be uniform in both type and size in each 

delivery unit. Bulk pack must be delivered chilled. Subject to an agreement in 

writing with the processor receiving the commodity, or as specified in the applicable 

Solicitation/Invitation, it may be delivered frozen.

713.10 Net Weight Determination – Net weight for consumer pack, roasts, and frozen bulk 

pack will be determined at origin, and for chilled bulk pack, at the destination 

specified in the contract. The net weight of each delivery unit will be determined by 

a Grader at the contractor’s expense.

714 Alternate Net Weight Verification

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

request on-line verification of net weights for consumer pack turkeys and turkey 

roasts. Upon receiving the request, a Federal-State supervisor, QA Division, LPS

Program (or their designee), will determine that the facilities and procedures are in 

accordance with applicable LPS Program’s instructions for this FPPS.

720 Prerequisites for Loading and Shipping Frozen Commodities

721 Visual Inspection – Frozen consumer pack, bulk pack, and roasts must be a 

uniform light and bright color. Moisture (ice) present in a packaged roast or 

consumer packaged turkey must not exceed occasional small areas showing a thin 

layer of clear or pinkish-colored ice. 

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

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

722 Internal Product Temperature Requirements

722.1 Internal product temperature of frozen consumer pack, bulk pack, and roasts 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.

722.2 Optional Temperature Verification

722.2.1 As an option to verifying internal product temperature of frozen commodities at time 

of loading, the contractor may request an alternate method utilizing product 
21

Approved by CMS

Date Issued: 03/27/15

temperature sensing devices. If this option is selected, a Federal-State supervisor 

will determine that the facilities, equipment, procedures, and the contractors’ current 

level of freezing compliance are in accordance with the established guidelines 

outlined in the applicable LPS Program’s instructions for this FPPS.

730 Inspection and Checkloading Requirements

731 Inspection for contract compliance will be made by a USDA representative, in 

accordance with 7 CFR § 70, FSIS regulations, and this FPPS, at the site of 

processing, both during and after processing and packaging. A USDA 

representative 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.

732 Procedures

732.1 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 Quality Assessment (QA) Division field office or the Director

of the QA Division, LPS Program, AMS, USDA, Room 3932-S, STOP 0258, 1400 

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

3271. 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.

800 UNITIZATION

810 Each delivery unit of consumer pack and roasts must be unitized (palletized and 

stretch-wrapped) and must comply with the following:

811 Pallets must be good quality, 48 inches x 40 inches, nonreversible, flush stringer, 

and partial four-way entry. Each pallet of shipping containers must be stretchwrapped with plastic film in a manner that will secure each container and layer of 

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

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

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

the edges of the pallets and exposes the principal shipping container display panels 

to facilitate certification examinations.

820 Pallet Exchange

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

not responsible for such arrangements.

900 SHIPMENT AND DELIVERY

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

Solicitation, the applicable Solicitation, and this FPPS.
22

Approved by CMS

Date Issued: 03/27/15

920 Contract Compliance Stamp

921 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.

930 Grading Certificate

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

checkloading must accompany each shipment.

932 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.

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

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

940 Loading and Sealing of Vehicles

941 Loading must be in accordance with good commercial practices and the 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 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, barrier-type and meet the American 

Society for Testing and materials (ASTM) standards. Seals shall be 1⁄8th inch in 

diameter, 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, certificate, or other delivery documents for each 

delivery destination.

942 When LTL delivery units are transported on the same trailer and destined for 

multiple recipients, the trailer 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 to the carrier service and to 

ensure that the trailer is sealed after each delivery destination. Failure to seal the 

trailer 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.

943 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.

944 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 
23

Approved by CMS

Date Issued: 03/27/15

destinations will require sealing after each drop in accordance with this FPPS.

950 Delivery Notification

951 The contractor must comply with the Master Solicitation regarding Advance 

Shipping Notices (ASNs) and unloading appointments.

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

the appropriate resident Grader and furnish applicable information.

953 Sublot Definition – A lot may be separated into sublots. If this option is used, the 

commodity must be sublotted on the basis of consecutively produced shipping 

containers or pallets. The sublots must be consecutively identified at the time of 

packing.

953.1 Bulk Pack – In-plant delivery of up to three sublots per purchase unit of bulk pack is 

permitted when the contractor slaughters 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 will be done in accordance 

with procedures established by LPS Program.

953.2 Roasts – Roasts may be delivered in the same plant where the roasts were 

produced in unfrozen form without casings or bags or without being packaged in 

containers. Such deliveries will be discounted, against the contractor’s account, by 

3.5 cents per pound.

954 Delivery In Storage – Delivery may be made in store provided the destination in the 

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

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

transfers in store.

960 Split Deliveries

961 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.

962 Consumer Pack and Roasts – At the option of the contractor, a purchase unit for 

multiple destinations (split deliveries) may be delivered on separate trucks provided 

each truck ships the total quantity stated on the Sales Order/Item number. Any 

additional costs will accrue to the contractor’s account.

963 Bulk Pack – The contractor may deliver product in two or more trucks upon the 

approval of the recipient and upon the Grader being available to perform the 

necessary checkloading and final acceptance duties. 

1000 DESTINATION EXAMINATION

1010 Commodity Requirements

1011 Before acceptance by consignee, frozen commodity may be examined by a Grader 
24

Approved by CMS

Date Issued: 03/27/15

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.

1020 Temperature

1021 Chilled bulk pack must arrive at destination at an internal product temperature not 

higher than 40 °F (4.4 °C) and not lower than 26 °F (-3.3 °C). Frozen 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.

1030 Cost for Frozen Commodity Destination Examination

1031 The cost of a destination examination for frozen commodity, before or after delivery 

by a Grader on acceptable 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 examinations 

prior to delivery.
25

Approved by CMS

Date Issued: 03/27/15

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 must be legibly 

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

containers. The USDA symbol, EXHIBIT 6, is to be a minimum of 2.25 inches (5.72 cm) in height 

and may be printed on the top panel or 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 must 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)
26

Approved by CMS

Date Issued: 03/27/15

EXHIBIT 2

USDA Label Information for Turkey Roasts

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 and applied to containers. The UPC 14-digit I 2/5 code, and symbol, 

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

symbol, EXHIBIT 6, must be a minimum of 2.25 inches (5.72 cm) in height and may be 

printed on the top panel or 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 must 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

 Must be placed here) Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

 Safe Handling Instructions

 Must Be Placed Here.

KEEP FROZEN

 __ Bags Net

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

 UPC Symbol and Code 
27

Approved by CMS

Date Issued: 03/27/15

EXHIBIT 3

USDA Label Information for Basted Young Turkeys

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 and applied to containers. The UPC 14-digit I 2/5 code, and symbol, 

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

symbol, EXHIBIT 6 , must be a minimum of 2.25 inches (5.72 cm) in height and may be 

printed on the top panel or 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 must 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

 Must be placed here)

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

 Safe Handling Instructions

 Must Be Placed Here

KEEP FROZEN

 DATE PACKED (Month, Day, and Year)

Net Weight___ LBS. (___ KG)

 UPC Symbol and Code 
28

Approved by CMS

Date Issued: 03/27/15

EXHIBIT 4

USDA Label Information for Non-basted Young Turkeys

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

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

symbol, EXHIBIT 6, must be a minimum of 2.25 inches (5.72 cm) in height and may be 

printed on the top panel or 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 must 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

 Must be placed here)

 Required

 Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

 Safe Handling Instructions

 Must Be Placed Here.

KEEP FROZEN

 DATE PACKED (Month, Day, and Year)

Net Weight___ LBS. (___ KG)

 UPC Symbol and Code 
29

Approved by CMS

Date Issued: 03/27/15

EXHIBIT 5

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
30

Approved by CMS

Date Issued: 03/27/15

Exhibit 6

USDA SYMBOL