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Approved by: RHL

Date Issued: 1/08/2020

Date Revised: 09/28/2022

FEDERAL PURCHASE PROGRAM 

SPECIFICATION (FPPS) FOR FROZEN, 

FULLY-COOKED WHOLE MUSCLE 

TURKEY BREAST

APPROVED

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program 

Standards and Specification Division (SSD)

Room 2092 S-Bldg, Phone: (202) 690-3148

Supersedes: FPPS for January 2020 – changes from previous 

requirements in blue

Effective: September 2022

100 ITEM DESCRIPTION

110 Whole Muscle Turkey Breast (111222) – Frozen, fully-cooked whole muscle turkey 

breast produced from freshly harvested young turkeys. Product shall be produced 

from non-basted, U.S. Grade A turkey breasts and shall be boneless with or without 

skin-on. Individual turkey breasts shall weigh 3 to 6 pounds and be individually 

packaged in moisture proof plastic film bags, packed with a minimum 6 breasts per 

fiberboard container. A purchase unit shall consist of 950 shipping containers, 

ranging from 34 to 42 pounds per container, and shall not exceed 39,900 pounds

net weight (with a minimum of 34,000 pounds).

200 APPLICABLE DOCUMENTS

210 The following documents are incorporated as part of this USDA, AMS, SSD FPPS –

Frozen, Fully-Cooked Whole Muscle Turkey Breast – September 2022:

210.1 AMS/LP/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.

300 CHECKLIST OF REQUIREMENTS

310 Domestic Products – Refer to the current AMS MSCP-D.

320 Food Defense – Refer to the current AMS MSCP-D.

330 Pre-Bid Contract Compliance and Certification Requirements – Refer to the 
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Supplement for Turkey Products. The contractor shall ensure that all raw material is 

graded or 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, frozen and packaged 

more than 90 calendar 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.

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 AMS Certification – Procedures and a schedule of fees for these services may be 

obtained by contacting the nearest QAD field office. This information can be found 

on the QAD Procedures webpage (https://www.ams.usda.gov/resources/qadprocedures), or by contacting:

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

1400 Independence Avenue, SW, Washington, DC 20250-0258, Room 2092-S, 

STOP 0249, Office Phone Number (202) 720-5705. 

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

with the requirements of this FPPS including review of raw material defects.
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Date Revised: 09/28/2022

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

for certification or verification of processing, cooking, packaging and packing; 

freezing; labeling and marking; sampling; 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 as 

outlined in QAD Policies and Procedures for quality and compliance with 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 Boneless Whole Muscle Turkey Breast Meat

531 The commodity shall be US Grade A (AMS 70.231) boneless turkey breasts

produced from freshly harvested young turkeys (AMS 70.202(b)). Turkey breast 

meat shall be non-basted, with skin attached or without skin. Grading shall be under 

the supervision of an AMS Grader using the LP Program’s Sample Plan Level 1 

(SPL-1) for Grade A boneless parts.

531.1 Skin that is not attached to turkey breast meat shall not be used in the commodity.

531.2 Single whole muscle breast lobe may be size reduced to meet the weight 

requirement provided at least one-half of the breast remains intact, and the normal 

symmetrical shape and appearance of the whole muscle breast is retained. 

540 Turkey from Other Plants – Turkey breast meat may be transferred or obtained from 

other processing plants provided it:

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

540.2 complies with the non-basted, 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 by the USDA AMS Grader.

541 Type, class, and specific name of the product, date harvested, and date placed in 

frozen storage, as applicable; and the USDA-assigned plant number shall be shown 

on each shipping container.

542 The turkey breast meat 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. 

550 Meat Time Requirements for Turkey Breast Meat
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551 The chilled turkey breast meat shall be processed, cooked, packaged, packed, and 

placed in a freezer within 7 calendar days after the date of harvest. 

552 Frozen turkey breast meat may be used when: 

552.1 produced from freshly harvested young turkeys; 

552.2 packaged to protect against quality deterioration during frozen storage and identified 

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

be determined;

552.3 held not more than 180 days in frozen storage; and 

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

tempering, the meat shall be used to produce the finished cooked commodity within 

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

tempering process.

553 Other than the final freezing process for finished, packaged commodity, the 

commodity shall not be derived from turkey meat that has been frozen more than 

one time. 

554 Maximum Temperature – The temperature of the meat shall not exceed 55°F 

(12.8°C) at any time during preparation or processing into the commodity.

555 Cooling Requirements – Meat and skin which are not used in the commodity on a 

continuous basis shall be cooled by methods or media to ensure that the internal 

product temperature is continuously lowered to not higher than 40°F (4.4°C) and not 

lower than 26°F (-3.3°C).

555.1 Cooling Medium – Cooling methods and media (e.g., liquid carbon dioxide (CO2), 

dry ice or liquid nitrogen (N2)) may be used to maintain the temperature of meat.

555.2 Water, refrigerated water, slush ice and water, or ice used to cool or maintain the 

temperature of meat or parts shall not be incorporated into the commodity. Liquid 

associated with normal product purge is acceptable.

560 Organoleptic Requirements and Defects for Meat and Skin

561 Organoleptic Requirements – Meat shall be examined on a continuous basis and 

shall not (a) be rancid; have a fruity, sulfide-like, cardboardy, tallowy, oily, metallic, 

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

paper, rubber, plastic, metal); and have a bright color; and (b) show evidence of 

mishandling or deterioration; or dehydration or freezer burn or thawing and 

refreezing.

562 Meat and Skin Defects – A sample of 30 pieces of boneless turkey breast meat, 

with or without skin, shall be drawn and examined for the defects in compliance with 
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Approved by: RHL

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Date Revised: 09/28/2022

USDA Grade A requirements before it is used in the formula. The frequency of 

sampling and the number of defects allowed shall be those outlined in QAD’s 

Sample Plan Level 1 (SPL-1) for boneless breast meat. If the sample has more 

defects than the maximum tolerance for the sample plan, the product the sample 

represents shall be rejected.

562.1 Optional (Skin) – Skin shall be free of any moderate discoloration. Slight 

discolorations are permitted on the skin, provided the discoloration does not detract 

from the overall appearance of the finished product. Skin shall be free of fatty 

blubber, spongy fat, and membranes.

570 Processing Sequence – Unless otherwise specified, processing, formulation, 

cooking; packing; and freezing of the commodity shall be a continuous process that 

complies with the time and temperature requirements of this FPPS.

571 Flavor and Appearance – Boneless turkey breast shall be minimally seasoned and 

exhibit a mild oven-roasted flavor. The product shall not appear undercooked, nor 

shall it appear overcooked (burnt or scorched).

572 Formulation:

Turkey Breast Meat 82.00

Water (up to) 16.00

Seasoning 1.50

Sodium/Potassium Phosphate (maximum) 0.50

573 Ingredients shall be used to produce a finished product and incorporated through 

vacuum tumbling or injection. Ingredients shall not exceed 18% of total formulation.

573.1 Sodium content shall not exceed 550 mg per 100 grams.

574 Cooking – All products shall be fully cooked in accordance with FSIS regulations.

574.1 Weight Requirements – Cooked turkey breasts shall weigh between 3 to 6 pounds 

each. Product shall be examined for compliance prior to packaging with the 

individual weight requirements. A sample of 10 breasts shall be randomly drawn 

and weighed. The frequency of sampling and the number of defects allowed shall 

be those outlined in the LP Program’s Sample Plan Level-2.

575 Cooling – After cooking, the commodity shall be cooled to an internal product 

temperature of 40°F (4.4°C) or lower. Cooling methods and procedures shall be in 

compliance with FSIS directives and guidelines for cooked products.

576 Freezing – Packaged commodity shall be placed in a freezer within 48 hours of 

packing. The commodity shall be frozen by lowering the internal product 

temperature to 10°F (-12.2°C) or lower within 72 hours from the time of entering the 

freezer. 

576.1 If the commodity is not placed in a freezer immediately after packing, the product 
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shall be held at a temperature between 26°F (-3.3°C) and 36 °F (2.2°C). When 

packaged product is held at a temperature below 26°F (-3.3°C), the commodity shall

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

which begins at the end of the shift the commodity enters the 26°F (-3.3°C) or lower 

facility.

580 Organoleptic Requirements for Cooked Product – Cooked boneless breast shall (a)

not be rancid; have a fruity, sulfide-like, cardboardy, tallowy, oily, metallic, chlorinelike, or other foreign or off-odors; not contain foreign materials (e.g., glass, paper, 

rubber, metal, plastic, wood); or (b) show evidence of mishandling or deterioration; 

or dehydration or freezer burn or thawing and refreezing. Any product that does not 

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

FPPS.

590 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. 

600 PACKAGING AND PACKING

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

and palletization comply with the National Motor Freight Regulations and FSIS 

regulations and the requirements listed below.

620 Packing – A minimum of six (6) 3 to 6-pound individual packages shall be packed in 

a shipping container with a net weight of 34 to 42 pounds. 

630 Packaging – All packaging and packing materials shall be clean and in new 

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

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

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

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

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

tampering has occurred. All packaging material shall comply with FSIS regulations 

(9 CFR § 381.144(c)).

631 Product must be packaged in a heat-shrinkable plastic-film bag. The bags shall

have a wall thickness of not less than 2 mil (0.002 inch) and be oxygen and waterproof. The bag shall be shrunk to fit tightly against the surface of the commodity.

Excess air shall be removed (by vacuum) and be hermetically heat sealed to ensure 

a vacuum closure. Package must protect the commodity from dehydration, freezer 

burn, quality deterioration, or contamination during the conditions of use. Metal wire 

ties, paper-coated wire ties, or staples shall not be used for sealing bags. 

632 Individual packages shall be consumer-labeled. Individual packages must appear 

uniform in shape and size, and shall be between 3 and 6-pounds (1.36 kg and 2.72

kg) net weight each.
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Approved by: RHL

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Date Revised: 09/28/2022

640 Shipping Containers – Shipping containers shall:

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

carrier for safe transport to point of destination, 

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

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

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

shall not be used for final closure. 

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

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

bottom portion. Staples may be used to manufacture and to assemble 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 Commercial Labeling Requirements 

711 Each individual package and shipping container shall be commercially labeled in 

accordance with FSIS requirements. Labeling shall be approved by FSIS prior to 

acceptance for use under this FPPS. Individual packages shall comply with retail 

consumer labeling requirements and must meet the Commodity/Packaging Labeling 

Requirements Section of the current MSCP-D.

711.1 Labels shall be adhered directly on individual package or printed label.

712 Commercial labels shall be the processor’s own commercial retail label. Distributors’ 

labels are not permitted.

720 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). 

730 Nutrition Facts, Ingredients, and Allergen Statements on Individual Packages –

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

ingredient foods, shall be included as a statement separate from the name of the 
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product, e.g. Ingredients: _____________. The allergen statement shall be provided 

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

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

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

______. For additional guidance refer to the Compliance Guidance at:

https://www.fsis.usda.gov/sites/default/files/import/Allergens-Ingredients.pdf

740 Unacceptable Labeling:

741 commercial labels that do not have a processor traceability system and code;

742 commercial labeling traceability coding and systems that have not been reviewed by 

a representative of USDA/AMS/LP/QAD;

743 distributor commercial labels;

744 two or more different commercial labels in the same purchase unit.

750 Free Along Side (FAS) Vessel Deliveries

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

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

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

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

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

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

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

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).

820 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.

830 Net Weight – Net weight for cooked whole muscle breast products shall be 

determined at origin in accordance with QAD’s policies and procedures.

831 Delivery Unit – A purchase or delivery unit shall consist of 950 shipping containers, 

ranging from 34 to 42 pounds, and shall not exceed 39,900 pounds net weight (with 

a minimum of 34,000 pounds). 

832 Weight Variation – USDA shall pay the contractor only for the amount of commodity 

delivered within the required weight range. Each delivery unit shall be examined for 
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compliance at time of checkloading.

840 Loading and Shipping Frozen Commodity

841 Visual Inspection – Frozen commodity showing any evidence of thawing, refreezing, 

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

842 Internal Product Temperature

842.1 Frozen – Commodity shall be 2°F (-16.7°C) or lower at time of loading. Delivery 

units with internal product temperatures exceeding 2°F (-16.7°C) and up to 5°F 

(-15°C) shall be tentatively rejected. Tentatively rejected delivery units may be 

returned to the freezer and the temperature reduced to 2°F (-16.7°C) or lower and 

reoffered one time only. Delivery units exceeding 5°F (-15°C) or delivery units that 

have been tentatively rejected and exceed 2°F (-16.7°C) when reoffered shall be 

rejected for use under this FPPS.

842.2 Optional Temperature Verification – The contractor may request an alternate 

method utilizing product temperature-sensing devices. If this option is selected, a 

Federal-State supervisor shall determine that the facilities, equipment, procedures, 

and the contractors’ current level of freezing compliance are in accordance with the 

established guidelines outlined in the applicable LP Program’s instructions for this 

FPPS.

850 Inspection and Checkloading 

851 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 Supervisor prior to production. The requirements for 

selection are as follows:

852 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.

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

Grader. Procedures and a schedule of fees for these services may be obtained by 

contacting the nearest QAD field office. This information can be found on the QAD 

Procedures webpage (https://www.ams.usda.gov/resources/qad-procedures), or by 

contacting:

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

1400 Independence Avenue, SW, Washington, DC 20250-0258, Room 2092-S, 

STOP 0249, Office Phone Number (202) 720-5705. 

852.2 The quality, quantity, weight, packaging, packing, and checkloading of the 
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commodity shall be evidenced by certificates issued by the AMS Grader. 

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.

853 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. 

853.1 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 current AMS MSCP-D Section for Bill of Lading Notations. 

853.2 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 activity shall be reviewed by USDA under AMS LP QAD 623 

Contractor Checkloading Surveillance Program at the cost of the contractor.

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 the current AMS MSCP-D.

1011 In addition, the contractor shall adhere to the following provisions:

1011.1 Under QAD Grading-based Monitoring and Certification service, each shipping 

container shall be identified with a USDA Contract Compliance stamp with the 

applicable production date. An AMS Grader, or other authorized personnel under 

the supervision of the AMS Grader, shall stamp one end of each shipping container 

online. If there is inadequate space available on either end of the shipping 
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container, the stamp may be applied to a side of the container.

1011.2 As an alternative to stamping, the contractor may preprint the stamp on the shipping

container or label. Prior approval by QAD is required before using this alternative 

method.

1012 A copy of Contractor’s Certificate of Conformance and Bill of Lading or the the

original USDA Poultry Products Grading Certificate issued at time of checkloading 

shall accompany each shipment. 

1100 DESTINATION EXAMINATION

1110 If requested, the cost of a destination examination, before or after delivery, by an 

AMS Grader on accepted product will be for the account of USDA. Costs for 

destination examinations of rejected delivery units shall be for the account of the 

contractor. The USDA origin AMS Grader shall make arrangements for destination 

examination prior to delivery.

1110 Commodity Requirements – Before acceptance by consignee, the commodity may 

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

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

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

1120 Temperature – The commodity shall arrive at destination at an average internal 

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

exceeding 15°F (-9.4°C) when shipped, during transit, and when received at the 

destination plant. When any sample exceeds 15°F (-9.4°C) the purchase unit shall 

be rejected for use under this FPPS.

1200 PRODUCT ASSURANCE AND COMPLAINT RESOLUTION 

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

all requirements and provisions set forth in the FPPS, AMS MSCP-D, and 

Solicitation. 

1220 Waiver Requests – Contractor shall submit all waiver requests directly to the 

Commodity Procurements Program (CPP) Contracting Officer for review and 

determination. Full list of CPP contacts can be found at: 

https://www.ams.usda.gov/selling-food/cp-contacts

1230 Complaint Resolution – Customer complaint resolution procedures shall be the 

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

investigation steps, and intent to cooperate with AMS, and product replacement or 

monetary compensation. The procedures shall be used to resolve product 

complaints from recipient agencies or AMS. 
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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

FULLY-COOKED WHOLE MUSCLE 

TURKEY BREAST 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 Number/Item number(s) via 

[Carrier] under Sales Order

(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: ______________________________________________