FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR 

CANNED/POUCH BONED 

CHICKEN WHITE MEAT 

APPROVED 

Agricultural Marketing Service (AMS) 

Livestock and Poultry (LP) Program 

Standards and Specifications Division (SSD) 

Room 2092 S-Bldg., Phone: 202-567-1757 

Supersedes: Canned Boned Chicken White Meat March 2020 – 

Changes from previous requirements in blue 

Effective: August 2022 

100 ITEM DESCRIPTION 

101 This item consists of chicken white meat only with broth or water for use in a variety 

of applications, including barbecue chicken, pizza, soups, stews, spaghetti sauce, 

vegetable stir-fry, casseroles, buffalo style dip, and other similar items. 

110 Canned Boned White Chicken (110940) – Shall be packaged in a 12.5-ounce 

(401 x 204 size) metal can and 24 cans shall be unitized. A delivery unit shall 

consist of 1800 shipping containers totaling 33,750 pounds. 

120 Pouch Boned White Chicken (110477) – Shall be packaged in a 10-ounce foil pillow 

pouch and packed 36 pouches in each fiberboard shipping container. A delivery 

unit shall consist of 1600 shipping containers totaling 36,000 pounds. 

130 Canned Boned White Chicken (100877) – Shall be packaged in a 50-ounce 

(404 x 700 size) metal can and 12 cans shall be unitized. A delivery unit shall 

consist of 1000 shipping containers totaling 37,500 pounds. 

200 APPLICABLE DOCUMENTS 

210 The following documents are incorporated as part of this USDA, AMS, SSD FPPSCanned/Pouch Boned Chicken White Meat – August 2022: 

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 – Domestic Programs 

(MSCP-D) and Solicitation. 

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300 CHECKLIST OF REQUIREMENTS 

310 Domestic Products – Refer to the U.S. Origin Product Section of the MSCP-D. 

320 Food Defense – Refer to the Food Defense Requirements Section of the MSCP-D. 

330 Pre-Bid Contract Compliance and Certification Requirements – Refer to the 

Supplement for Chicken Products. The Contractor shall ensure that all raw material 

is certified by the USDA AMS Grader. For all processing steps following raw 

material certification, the Contractor may request the use of either Option A – AMS 

QAD Grading-based Monitoring and Certification service, or Option B – QAD Auditbased Verification service, for assessing contract compliance of the finished 

product. 

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 6110.1 Verification of Poultry Good Commercial Practices. 

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. 

511 Date Processed – The commodity shall not be processed or packaged more than 

90 days prior to the first date of the delivery period for each sales order. 

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

processing shift. 

512.1 Sub-Lot – Contractor shall clearly identify sub-lot size and maintain the identity and 

traceability of each sub-lot. 

520 Performance Standards – Product shall be produced under FSIS pathogen 

reduction standards, as specified in 9 CFR § 381. 

521 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.). 

522 Questions concerning charges and the availability of AMS agents can be obtained 

by contacting the nearest QAD field office referenced in the Plant Book Contact 

Information at: 

https://www.ams.usda.gov/resources/qad-procedures or by contacting: 

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USDA, AMS, Livestock and Poultry Program, Office of the Deputy Administrator, 

STOP 0249, 1400 Independence Avenue, S.W., Room 2092-S, Washington, DC 

20250-0249, Office Phone Number (202) 690-5705. 

523 The AMS Grader shall be responsible for raw material certification of compliance 

with the requirements of this FPPS for chilled chicken carcasses and parts. 

523.1 Based on the certification option selected, the AMS Grader and/or Auditor shall be 

responsible for certification or verification of preparation, formulation, cooking; 

thermal-processing; packaging and packing; labeling and marking; and net weight. 

523.2 Under AMS QAD Grading-based Monitoring and certification, all steps in the 

manufacturing process shall be under the direct supervision of an AMS Grader and 

as outlined in QAD Policies and Procedures for quality and compliance with the 

product requirements. The AMS Grader may also select samples for laboratory 

analyses or inspect the commodity at any point including transit and after delivery 

to point of destination. 

523.3 Under AMS QAD Audit-based Verification, all steps in the manufacturing process 

shall be verified through routine audits performed by an AMS Auditor according to 

the contractor’s and/or subcontractor’s approved technical proposal and the 

applicable FPPS. 

530 Class – The commodity shall be all white meat prepared from freshly harvested 

ready-to-cook chickens: 

530.1 AMS 70.201 broiler or fryer (c), or 

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

giblets. 

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

531 Chicken from Other Plants – Frozen and/or chilled chicken carcasses and chicken 

parts may be transferred or obtained from other processing plants provided it: 

531.1 has been processed, handled, and identified in accordance with this FPPS, and 

531.2 complies with the organoleptic and other applicable requirements of this FPPS as 

evidenced by USDA certification. USDA certification may occur either at the plant 

of origin or at the receiving plant. 

532 Type, class, and specific name of the product, part, boneless part or meat; harvest 

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

plant number shall be shown on each shipping container. 

533 The chilled chicken and chicken parts shall maintain an internal product 

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

origin to destination. 

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534 Frozen meat may be used when: 

534.1 produced from freshly harvested chickens; 

534.2 packaged to protect against quality deterioration during frozen storage and 

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

product can be determined; 

534.3 held not more than 180 days in frozen storage, and 

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

tempering, the meat shall be cooked within 48 hours. The temperature of the meat 

shall not exceed 40°F (4.4°C) during the tempering process. 

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

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

organoleptic requirements (Table 1). Any chicken or chicken part that does not 

comply with the organoleptic requirements shall be rejected for use under this 

FPPS. 

541 Unacceptable Meat – Mechanically separated (comminuted), finely ground, flaked, 

finely chopped, or size-reduced chicken white meat shall not be used. 

542 Bone and Other Defects – Tables 3-4. 

542.1 Bone or Hard Bone-like Material – Regardless of the kind and number of defects 

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

be cause for the rejection of the product the sample represents. 

542.2 If the sample has more defects than the maximum tolerance for the sample plan 

(QAD Policy and Procedures), the product the sample represents shall be rejected. 

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

level of phosphates. 

551 Three Cooking Options – Cooked with water without pressure, pressure cooked or, 

steam cooked. 

552 Size Reduction – Meat shall be reduced in size to a minimum of 0.75-inch cubes. 

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

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

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

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

days from date of packaging. 

554 Organoleptic Requirements for Cooked Meat – Table 2. 

555 Broth or potable water shall be used in the commodity. 

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555.1 Broth used shall be a flavorful broth from the un-pressurized cooking of not less 

than two or more than four batches of poultry in the same broth. A continuous 

cooking method may be used, provided water is added during the cooking operation 

and the process results in a broth equivalent to that described in the preceding 

sentence. Broth from one batch of pressure-cooked poultry may be used. 

555.2 Broth produced by cooking only fat and bones shall not be used. Broth shall be 

maintained at a temperature of 160°F (71.1°C) or higher or shall be chilled to and 

maintained at a temperature of 40°F (4.4°C) or lower within 4 hours of preparation. 

Broth may not be held for more than 48 hours unless the broth is frozen or dried. 

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

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

chicken broth. 

555.4 Other methods of preparing broth or handling the broth shall be approved by the 

Director of QAD, in writing. Approvals shall be granted on an individual plant basis 

after a review of the process and when the resulting method is found acceptable by 

supervisory personnel of QAD. 

556 Sodium Requirement – The sodium content of the cooked commodity shall be no 

more than 300 mg per 100g basis as evidenced by the Nutrition Facts Panel. 

560 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. 

570 Samples for organoleptic requirements, defects, and drained weight may be drawn 

either online from a lot or sublot (Option I – Table 5) or drawn from a lot or sublot 

(Option 2 – Table 6). 

571 Commodity Defects – The supplier may select one of the two options for the 

examination of commodity defects. Once an option is selected, the supplier may not 

change options until the end of the contract. Samples of commodity with more 

defects than the maximum tolerance for either option shall result in the rejection of 

the lot or sublot the samples represent. 

571.1 Option I – Examination prior to thermal processing. 

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

and examined for the defects shown in Table 3. 

571.1.2 Samples and sampling frequency shall be determined in accordance with LP 

Program QAD procedures. 

571.2 Option II – Examination after thermal processing. 

571.2.1 After drained weight determination, the samples shall be examined for the 

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defects shown in Table 4. 

571.2.2 Samples and sampling frequency shall be determined in accordance with LP 

Program’s QAD procedures. 

572 Filling Cans/Pouches – Cans/pouches may be filled by first adding the meat to each 

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

572.1 12.5-oz Cans (110940) –Twelve and one-half ounces (354 g) net weight of contents 

of can shall be packed in 401 x 204 size metal cans. 

572.2 10-oz Pouches (110477) – Ten ounces (283.5 g) net weight of contents of pouch 

shall be packed in ten-ounce pouches. 

572.3 50-oz Cans (100877) – Fifty ounces (1417.5 g) net weight of contents of can shall 

be packed in 404 x 700 size metal cans. 

573 Drain Weight – Shall be determined in accordance with LP Program’s QAD 

procedures. 

573.1 12.5-oz Cans/10-oz Pouches (110940 and 110477) – Filled cans/pouches from a lot 

or sublot shall be not less than 7.5 oz. of white meat on a drained-weight basis. 

573.2 50-oz Cans (100877) – Filled cans from a lot or sublot shall be not less than 30.0 

oz. of white meat on a drained-weight basis. 

574 Thermal Processing – Cans/Pouches shall be hermetically sealed and thermalprocessed in accordance with FSIS regulations. The exterior of the can/pouch shall 

be dry, clean, free from rust, fat, and grease, or other foreign materials before 

packing into shipping containers. 

575 Reprocessing/Rework – Sample cans/pouches examined by the AMS Grader or 

product rejected for defects exceeding the maximum tolerances and drained weight 

may be reworked and incorporated into formulated batches of product, prior to 

thermal processing, provided: 

575.1 The defects are removed from the product; 

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

575.3 Product removed from cans/pouches shall be reworked into a batch within 72 

hours. 

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

reworked provided: 

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

with FSIS regulations and procedures; and 

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576.2 A certified third party or an AMS Grader monitors the x-ray and rework procedure. 

576.3 The supplier may remove product cans/pouches from a lot or sublot suspected of 

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

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

once. 

600 PACKAGING AND PACKING 

610 Packaging – All packaging material shall comply with FSIS regulations 

(9 CFR § 381.144 Packaging Materials). 

610.1 Cans – Shall be equivalent in construction to those in commercial (retail, consumer) 

use. 

610.2 Pouches – Shall be foil, 4-ply, pillow pouch, hermetically sealed utilizing an 

ultrasonic seal and a secondary seal that may be an ultrasonic seal or a heat seal. 

620 Packing – Only one size and style of containers may be offered in an individual 

shipping unit. 

620.1 12.5-oz Cans (110940) – 24 cans shall be packed per shipping container, or two (2) 

12 can fiberboard trays together with plastic shrink wrap or plastic shrink wrap only. 

620.2 10-oz Pouches (110477) – 36 pouches shall be packed per shipping container. 

620.3 50-oz Cans (100877) – 12 cans shall be packed per shipping container. 

630 Shipping containers shall be closed by commercially accepted methods and 

materials. Steel or wire straps shall not be used for final closure. 

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

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

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

fiberboard shipping containers, provided the staples are fastened into the container 

and tightly clenched to eliminate sharp edges prior to packing the commodity into 

the shipping containers. 

700 LABELING 

710 Shipping containers shall comply with the National Motor Freight Classification, or 

the Uniform Freight Classification, as applicable. Both immediate (packaging 

material) and shipping containers shall be labeled to include all information 

required by FSIS regulations. 

720 Material Code 100877 Only – 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: 

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

730 Nutrition Facts, Ingredients and Allergen Statements shall be on shipping 

containers. 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 applicable FSIS Compliance Guidelines. 

740 Commercial (retail, consumer) labeled immediate (packaging material) and shipping 

containers shall be used. 

741 Commercial Labeling Requirements 

741.1 Commercially labeled packages and shipping containers shall be labeled in 

accordance with FSIS generic label approval requirements for use under this FPPS. 

Packages shall comply with commercial labeling requirements and must meet the 

Commodity/Packaging Labeling Requirements Section of the MSCP-D. 

741.2 Labels shall be the processor’s own commercial label. 

741.3 Traceable Product – The processor shall establish a product identification and 

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

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

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

the identification system shall differentiate between USDA and non-USDA products. 

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

labeling requirements. The required product identification and record system, 

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

contract(s). 

742 Material Code 110940 and 110477 Only (100877 Optional) 

742.1 Shall include, at a minimum, two (2) colors, in addition to black and white, and 

742.2 Shall incorporate a graphic (photo or illustration) depicting the product/contents on 

the principal display panel. 

750 Unacceptable Labeling 

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

752 Distributor Commercial Labels 

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

760 Free Along Side (FAS) Vessel Deliveries 

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

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

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

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY 

810 Packaging Defects – Cans/pouches in a delivery unit shall be examined for 

immediate container defects according to the United States Standards for Condition 

of Food Containers (7 CFR § 42). 

811 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 (7 CFR § 42). 

812 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. 

820 A delivery unit shall consist of: 

820.1 Canned Boned White Chicken (110940) – 1,800 shipping containers with a net 

weight of 33,750 pounds. 

820.2 Pouch Boned White Chicken (110477) – 1,600 shipping containers with a net 

weight of 36,000 pounds. 

820.3 Canned Boned White Chicken (100877) – 1,000 shipping containers with a net 

weight of 37,500 pounds. 

821 A bill of lading shall also be included for acceptance of the designated commodity. 

821.1 Refer to the Bill of Lading Notations Section of the MSCP-D. 

830 Inspection and Checkloading 

831 For inspection and checkloading at time of shipping, the Contractor shall utilize 

either USDA Grader or Contractor Checkloading to certify. The Contractor shall 

notify USDA AMS QAD staff prior to production. The requirements for selection are 

as follows: 

832 USDA Grader Checkloading Requirements – Inspection for contract compliance 

shall be made by a USDA representative, in accordance with 7 CFR § 70, FSIS 

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

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

as requested, to assure contract compliance. 

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

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

be obtained by contacting the nearest QAD field office referenced in the Plant Book 

Contact Information at: 

https://www.ams.usda.gov/resources/qad-procedures or by contacting: 

USDA, AMS, Livestock and Poultry Program, Office of the Deputy Administrator, 

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STOP 0249, 1400 Independence Avenue, S.W., Room 2092-S, Washington, DC 

20250-0249, Office Phone Number (202) 690-5705. 

832.2 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 

MSCP-D, Solicitation, and this FPPS. 

833 Contractor Checkloading Requirements – Inspection for final contract compliance 

shall be made by the Contractor, in accordance with 7 CFR § 70, FSIS regulations, 

and this FPPS. The quality, quantity, weight, packaging and packing of the 

commodity shall be evidenced by a Certificate of Conformance that verifies the 

designated commodity to be shipped meets all the requirements as stated in this 

FPPS, MSCP-D and Solicitation. 

833.1 Procedures – The contractor shall perform checkloading examinations at the time of 

shipment – as described in this FPPS starting at the section labeled Loading and 

Shipping Frozen Commodity and sections thereafter – and shall issue a 

corresponding Certificate of Conformance (Exhibit 1). The Contractor is required to 

provide an acceptance document to accompany each shipment. Additional details 

are found in the Bill of Lading Notations Section of the MSCP-D. 

833.2 Contractors inspection records and checkloading documentation shall be complete 

and maintained, including the Certificate of Conformance, and made available to 

USDA, as requested, to assure Contractor Checkloading compliance. Contractor 

checkloading shall be reviewed by USDA under AMS LP QAD 623 Contractor 

Checkloading Surveillance Program at the cost of the contactor. 

900 PALLETIZED UNIT LOADS 

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

shrink wrap plastic, unless otherwise specified in the Solicitation. Pallet loads shall 

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

the edges of the pallets and exposes each shipping container’s principal display 

panel to facilitate certification examinations. 

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

used in any one delivery unit. 

1000 SHIPMENT AND DELIVERY 

1010 Shipment and Delivery, including Loading and Sealing, Delivery Notifications and 

Split Deliveries – Refer to 4A52.247 of the MSCP-D. 

1020 A copy of the original USDA Poultry Products Grading Certificate issued at time of 

checkloading or the Contractor’s Certificate of Conformance and Bill of Lading shall 

accompany each shipment. 

RHL 

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1100 DESTINATION EXAMINATION 

1110 If requested, 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 

examination prior to delivery. 

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 MSCP-D and Solicitation. 

1220 Waiver and/or Contract Amendment Requests – The contractor shall submit all 

waiver and/or Contract Amendment requests directly to the Commodity 

Procurement Program (CPP) Contracting Officer for review and determination. Full 

list of CPP contacts can be found at: 

https://www.ams.usda.gov/sites/default/files/media/AMSCommodityProcurementSta 

ffContactList.pdf 

1230 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. 

RHL 

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TABLE 1 

Organoleptic Requirements for Chilled Ready-To-Cook Chicken and Chicken Parts 

Organoleptic

Requirements: 

Meat shall: (a) not be rancid; have a fruity, sulfide-like, 

cardboardy, tallowy, oily, metallic, chlorine-like, or other 

foreign or off-odors; not contain foreign materials (e.g., 

glass, paper, rubber, metal, plastic, wood); or show 

evidence of mishandling or deterioration; and (b) have a 

bright color and show no evidence of dehydration or 

thawing and refreezing. 

TABLE 2 

Organoleptic Requirements for Cooked Commodity 

Organoleptic 

Requirements: 

The commodity shall be free of skin and foreign materials 

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

which are not characteristic of properly cooked and 

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

sour, or scorched. 

TABLE 3 

Commodity Defects – Option I 

Defects – Meat 

Bone: 

Other: 

Skin Defect: 

A defect for meat is the presence of: 

Bone or hard bone-like material equal to or less than .40 

inch (1.02cm) is a defect. A bone found in length greater 

than .40 inch (1.02cm) is cause for automatic rejection. 

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

(2.54 cm) in length; or 

Bruises, blood clots, and moderate discolorations that exceed 

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

(0.76 cm); or 

Presence of Dark Meat – No Tolerance 

Presence of skin 

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TABLE 4 

Thermal-Processed Commodity Defects - Option II 

Defects Tolerance 

Meat: Dark Meat 

Presence of Bone or hard bone-like material * 

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

Rejected 

Bones: 

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

to 0.40 inch (1.02 cm) in a sample. 

6 bones permitted 

per lot 

3 bones permitted 

per sublot 

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

1 inch (2.54 cm) in length. 

Bruises, blood clots, and moderate discolorations 

10 defects permitted 

per lot 

that exceed an area equivalent to a circle with a 

diameter of 0.30 inch (0.76 cm). 

5 defects permitted 

per sublot 

Skin: Presence of skin. 1 defect permitted 

per sublot 

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

subjected to pressure from a spatula, flat side of a knife, or fork. 

TABLE 5 

Samples Drawn Online From a Lot or Sublot - Option I 

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

Lot or 

Sublot 

Organoleptic 

Requirements and

Defects 

Drained 

Weight 

Lot or 

Sublot 

Organoleptic 

Requirements and

Defects 

Drained 

Weight 

Lot 

5 cans/pouches per 

Sampling interval 24 cans/ 

pouches 

Lot 

1 can per 

Sampling interval 6 cans 

Sublot* 

5 cans/pouches per 

Sampling interval 12 cans/ 

pouches 

Sublot* 

1 can per 

Sampling interval 3 cans 

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Date Issued: 06/10/12 

Date Revised: 08/12/2022 
 

 

 

 

 

 

 

 

TABLE 6 

Samples Drawn From a Lot or Sublot - Option II 

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

Total No. of 

Cans/ 

Pouches 

Drained 

Weight 

Organoleptic 

Requirements 

and Defects 

Total 

No. of 

Cans 

Drained 

Weight 

Organoleptic 

Requirements 

and Defects 

Number of 

Cans/Pouches 

Number of Cans 

Lot 

Total = 32 First 24 First 24 +8 

Lot 

Total = 

8 cans 

First 6 cans First 6 + 2 cans 

Sublot * 

Total = 16 First 12 First 12 + 4 

Sublot * 

Total = 4 

cans 

First 3 cans First 3 + 1 can 

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

those specified for a lot. 

Approved by: RHL

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Exhibit 1. Contractor Checkloading and Certificate of Conformance Requirement 

UNITED STATES DEPARTMENT OF AGRICULTURE 

AGRICULTURAL MARKETING SERVICE 

LIVESTOCK AND POULTRY PROGRAM 

CERTIFICATE OF CONFORMANCE FOR 

THE PROCUREMENT OF CANNED/POUCHCHICKEN PRODUCT 

CERTIFICATE OF CONFORMANCE 

I certify the following: 

(1) On [delivery date(s)], [Contractor’s name] furnished the (insert the appropriate 

commodity description) called for by Purchase Order Number via [Carrier] under 

Sales Order Number/Item number(s): . 

(2) The (insert the appropriate material name) is of the quality specified and conforms 

in all respects with the purchase order requirements, including the FPPS, Master 

Solicitation for Commodity Procurement – Domestic Programs (MSCP-D), and 

Solicitation. 

(3) Product identification, (i.e. production lot number(s)) is in the quantity shown on the 

attached acceptance document. 

(4) Contractor assures all meat or meat products used in fulfilling this contract was 

produced in the United States as defined in the AMS MSCP-D. 

Date: 

Signature: 

(Signed by an officer or representative authorized to sign offers) 

Title: 

Approved by: RHL

Date Issued: 06/10/12 

Date Revised: 08/12/2022