Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

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100

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210.4

Item Description

Grilled Chicken Breast, Chopped and Formed, Fillet-Style, Fully Cooked, Frozen 

(110921) – This item is produced from ready-to-cook boneless, skinless, marinated 

chicken breast meat with a whole breast fillet appearance. Portion Weight shall

meet the 2.0 Meat/Meat Alternate. 

Sodium – Sodium content shall not exceed 350 mg per 100 g. 

Packing – Six (6) 5-pound or three (3) 10-pound immediate packages shall be

packed in a 30-pound net weight fiberboard shipping container.

Delivery Unit – Each delivery unit shall consist of 1,300 shipping containers totaling 

39,000 pounds.

Applicable Documents

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

FPPS-Grilled Chicken Breast, Chopped and Formed, Fillet-Style, Fully Cooked, 

Frozen – November 2023: 

AMS/LP Program/Quality Assessment Division (QAD) Policies and Procedures. 

Poultry Products Inspection Regulations (9 CFR § 381).

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).

AMS Master Solicitation for Commodity Procurements – Domestic Programs

(MSCP-D) and Solicitation. 

Federal Purchase Program

Specification (FPPS) for Grilled

Chicken Breast, Chopped and 

Formed, Fillet-Style, Fully Cooked, 

Frozen

Approved

Agricultural Marketing Service (AMS) 

Livestock and Poultry (LP) Program 

Standards and Specifications Division (SSD)

Room 2092 S-Bldg. Stop 0258, Phone: (202) 567-1757

Supersedes: FPPS Grilled Chicken Fillet-Style

September 2019 – Changes from previous

requirements in blue

Effective: November 2023
Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

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 

Supplement for Chicken Products 

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

pdf. 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 Audit-based 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.

520 Performance Standards – Product shall be produced under FSIS pathogen 

reduction standards, as specified in 9 CFR § 310.25. 

 

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:
Approved by: RHL

Date Issued: 02/09/2018

Date Revised: 11/08/2023

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 for chilled chicken carcasses and parts.

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

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

freezing; 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 except for raw material certification, 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 Chicken from Other Plants – Chicken carcasses and parts may be transferred or 

obtained from other processing plants, provided it: 

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

530.2 complies with the freshly harvested, organoleptic, temperature, 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 AMS Grader.

531 Type, class, and specific name of the product, part, boneless, skinless part or meat; 

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

531.1 Class – The commodity shall be prepared from freshly harvested broiler/fryer 

chickens (AMS 70.201(c)) or parts (AMS 70.210). 

532 The chilled chicken and chicken parts shall be at an internal product temperature 

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

destination.

540 Meat Time Requirements – The chilled commodity shall be processed, packaged, 

packed, and placed in a freezer within 7 calendar days after the harvest date. 

541 Unacceptable Meat – Rib meat, mechanically separated (comminuted), finely 

ground, flaked, finely chopped, or size-reduced chicken meat shall not be used.
Approved by: RHL

Date Issued: 02/09/2018

Date Revised: 11/08/2023

542 Frozen meat may be used when:

542.1 produced from freshly harvested chicken;

542.2 packaged to protect against quality deterioration during frozen storage and 

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

chicken product can be determined;

542.3 held no more than 180 days in frozen storage; and

542.4 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.

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

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

one time. 

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

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

545 Boneless, skinless chicken breasts shall be in recognizable portions; that is, 

complete breasts, or breasts with no more than one-half of the meat missing.

545.1 Chicken breast meat trimmings that are removed from the chicken breasts during 

the boning and trimming process may be used if they represent no more than 15 

percent of the total weight of the chicken breast meat as specified in the formulation 

section.

546 Cooling Requirements – Chicken breast meat which is not used in the commodity 

on a continuous basis after deboning shall be cooled by cooling methods or media 

to continuously lower and ensure that the internal product temperature is between 

26°F (-3.3°C) and 40°F (4.4°C).

546.1 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.

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

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

associated with normal product purge is acceptable.

550 Organoleptic Requirements and Meat Defects – Prior to marinating, a sample of 30 

pieces of boneless, skinless breast meat and 2 pounds of breast trim (as applicable) 

shall be drawn and examined for the defects, shown in Table 1, 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 for boneless, skinless breasts and 

Sample Plan Level 2 (SPL-2) for breast trim (Table 2). If the sample has more 
Approved by: RHL

Date Issued: 02/09/2018

Date Revised: 11/08/2023

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

represents shall be rejected.

551 Bone and Skin (Table 1) – Shall be removed from the meat before use. 

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

found, any sample with bone or hard bone-like material shall be cause for the 

rejection of the meat the sample represents.

552 Size Reduction – Breast Trimmings shall be reduced in size either by using a plate 

size of 0.375 (3/8 inch) diameter or a 2-hole kidney plate with 4 blades. 

552.1 Additionally, the equipment shall be designed to extract and discharge bone, bonelike material, cartilage, etc., simultaneously with size-reduction. The system shall 

provide a continuous flow of discharge material during size-reduction. The 

discharge material shall not be used in the commodity produced under this FPPS.

552.2 Breast trim that is size-reduced using equipment designed to extract and discharge 

the material listed above shall be examined for bone, bone-like material, cartilage 

(gristle), cartilage-like material, or hard tendons or tendonous material after size 

reduction only. Regardless of the size-reduction system used, breast trim shall be 

examined for skin, blood clots, and discolorations prior to size reduction.

553 Size-Reduced Meat Organoleptic Requirements and Defects 

553.1 Size-reduced trim meat shall be examined in the fresh state on a continuous basis 

for the organoleptic requirements listed in Table 2 prior to formulation. If the 

product does not comply with the organoleptic requirements, it shall be rejected for 

use under this FPPS. 

553.2 A 2-pound sample of size-reduced trim meat shall be drawn and examined in the 

fresh state for the defects listed in Table 2 prior to formulation.

553.2.1 If the sample of size-reduced trim meat contains bone or bone-like material or has 

more meat defects (listed in Table 2) than the maximum tolerance for SPL-2, the 

product the sample represents shall be rejected for use under this FPPS.

554 Temperature Requirements – Size-reduced meat or trim which is not used in the 

chicken fillet on a continuous basis, shall be cooled by using cooling methods or 

media (e.g., use of liquid CO2, dry ice or liquid N2) that ensure the internal product 

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

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

temperature of meat or trim shall not be incorporated into the size-reduced product. 

Liquid associated with normal product purge is acceptable. No frozen or previously 

frozen size-reduced meat or trim may be used in the chicken fillet-style.

560 Processing Sequence – Unless otherwise specified, size reduction; formulation; 

mixing; marinating; portioning, cooking, cooling; packing; and freezing of the 
Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

commodity shall be a continuous process that complies with the time and 

temperature requirements of the FPPS. 

560.1 Marinated product may be held overnight between 26°F (-3.3°C) and 40°F 

(4.4°C) until cooking. 

561 Formula – The commodity shall be produced from not less than 85 percent 

marinated boneless, skinless chicken breast meat and no more than 15 percent 

marinated boneless, skinless chicken breast trimmings.

561.1 Tenderloins that are torn, ragged, or mangled may be used as part of the 85 

percent marinated boneless, skinless chicken breast meat and be no more than 15 

percent. Tenderloin “tops” from the trimming process shall not be used.

562 Marinade – Chilled boneless, skinless meat shall be marinated in a solution of 

water, processing aides, and phosphates before cooking. 

562.1 The marinating solution percentage incorporated within tumbled or massaged 

marinated boneless, skinless meat shall not exceed 15 percent (i.e., marinade 

increases the weight of the meat by a maximum of 15 percent over the original 

ready-to-cook weight).

Water (minimum) 88.75 percent 

Added Processing Aids (up to) 8.00 percent 

Phosphate (sodium or potassium up to) 3.25 percent

562.2 Processing aids (e.g., anti-caking, anti-dusting agents, or other manufacturing aids) 

and antimicrobial agent(s) are allowed. If processing aids and/or antimicrobial 

agent(s) are used, the ingredients and amount of ingredients listed in the 

formulation shall remain the same.

562.2.1 Antimicrobial Agent(s) shall be approved USDA antimicrobial agents and used 

562.3

within the allowable concentration levels set forth by USDA (FSIS Directive

7120.1 Rev. 56 and 9 CFR 424.21 (c)).

Seasoning and Ingredients – Seasonings and other ingredients shall be used to 

produce a grilled chicken breast, chopped and formed, fillet-style with mild flavor 

profiles suitable for institutional feeding systems and shall comprise no more than 2

percent of the raw formula.

562.3.1 The 2 percent of seasoning and ingredients shall be considered as part of the not to 

exceed 15 percent marinade.

562.4 Monosodium Glutamate (MSG), soy and gluten-containing ingredients are not 

allowed.

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

more than 350 mg per 100 g basis as evidenced by the Nutrition Facts Panel. 
Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

564 

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571 

571.1

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575.1

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581

600

610

610.1

Reprocessing/Rework – Only raw marinated, or undercooked marinated boneless,

skinless meat may be reprocessed by cooking. 

Meat/Meat Alternate (M/MA) – Grilled chicken breast, chopped and formed, filletstyle M/MA shall be 2.0 ounces.

Cooking, Grill Markings, and Freezing

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

Contractors shall take additional measures to reduce the appearance of

undercooked meat (pinkness). 

Grilled chicken breast, chopped and formed, fillet-style shall exhibit a shape of a 

natural chicken fillet and have a finished portion weight of 2.40 – 3.0 ounces.

Grill Marks – At least one side of the chicken breast, chopped and formed, filletstyle shall have parallel grill marks. 

All finished product shall meet the organoleptic requirements listed in Table 3. 

Freezing – The internal product temperature shall be lowered to 10°F (-12.2°C) or 

lower within 24 hours from the time the commodity enters the freezer.

Individually frozen commodity exiting an in-line freezing system with internal product

temperatures 10°F (-12.2°C) or lower is compliant with the 24-hour freezing 

requirement.

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. 

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

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

be approved by SSD in writing.

Packaging and Packing

Packaging - All packaging material shall comply with FSIS regulations 

(9 CFR § 381.144 Packaging Materials). Grilled chicken breasts, chopped and 

formed, fillet-style shall be packed in polyethylene-film bags with a wall thickness of 

not less than 2 mil (0.002 inch) and sealed (tamper-evident).

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 or barriers to entry, which, if breached or
Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

610.2

611

612 

620 

621

630

630.1 

630.2

630.3

630.4

631

700

710

711

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)). 

The grilled chicken breasts, chopped and formed, fillet-style shall be packaged in a 

manner that allows for separation of the fillets after freezing. Separation may be 

achieved by commercially acceptable methods.

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

polyethylene-film bags.

Closure methods shall be approved by a QAD representative. 

Packing – Six (6) 5-pound or three (3) 10-pound individual packages shall be 

packed in a 30-pound net weight shipping container.

The Contracting Officer may designate a specific packing orientation in the 

Solicitation.

Shipping Containers – Shipping containers shall:

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

carrier for safe transport to point of destination,

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

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

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

shall not be used for final closure.

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.

Labeling

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

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

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

required by FSIS regulations.

Commodity destined for Institutional use (ex- Schools, etc.), labeling of the 

individual (packaging) is not required.
Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

712 Commodity destined for Household use (ex- Food Banks, etc.), labeling of the 

individual (packaging) is required. 

720 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: 

 CN Labeling Program | Food and Nutrition Service (usda.gov)

 

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)

and the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act

which define milk, egg, fish, Crustacean shellfish, tree nuts, wheat, peanuts, and 

soybeans, and sesame as well as any food ingredient that contains protein derived 

from one of these foods, with the exception of highly refined oils, as “major food 

allergens.”; e.g. Contains: _________. For additional guidance refer to the 

Compliance Guidance at:

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

740 Commercial (retail, consumer) labeling or USDA labeling shall be used. When 

commercial or USDA labeling is selected, the shipping containers within a purchase 

unit shall be labeled in that format. The Contractor shall use the same label format 

(either commercial or USDA) within a purchase unit.

741 Commercial Labeling Requirements

741.1 Commercially labeled packages and shipping containers shall be labeled in 

accordance with FSIS 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 USDA Labeling Requirements
Approved by: RHL

Date Issued: 02/09/2018

Date Revised: 11/08/2023

742.1 Labeling and marking information shall be water-fast, non-smearing, of a 

contrasting color, clear and readable.

742.2 Labeling and marking information shall be preprinted, stamped, or stenciled on each 

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

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

Exhibit 1.

742.3 Each individual package and shipping container is required to have a traceability 

code that is traced back to establishment number, production lot, and date. 

742.4 Universal Product Code (UPC) – 1 07 15001 10921 4 

743 Inventory Control Information – The processor may include any additional 

information (including bar codes) for processor inventory control purposes. This 

information may be applied somewhere on the surface of the shipping container but 

shall not cover or conflict with the labeling requirements of this FPPS.

750 Unacceptable Labeling 

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

750.2 Distributor Commercial Labels

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

750.4 Commercial labels and USDA 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 

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

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

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

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 1,300 cases with a net weight of 39,000 pounds. 
Approved by: RHL

Date Issued: 02/09/2018

Date Revised: 11/08/2023

830 Net Weight – Net weight for each delivery unit shall be determined at origin per 

QAD’s Policies and Procedures.

830.1 As an alternative to test weighing at time of checkloading, the Contractor may 

request on-line verification of net weights. Upon receiving the request, a FederalState supervisor (or his/her designee) shall determine that the facilities and 

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

FPPS.

840 Loading and Shipping Frozen Commodity

841 Visual Inspection – Frozen cooked commodity showing any evidence of defrosting, 

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

842 Internal Product Temperature

842.1 The frozen commodity shall be 2°F (-16.7°C) or lower at the 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 Requirements – 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 the site of processing, both during and after 

processing and packaging. Inspection records shall be complete and made 

available to USDA, as requested, to assure contract compliance.

852.1 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: 
Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

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

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) 720-5705. 

852.2 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 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 2). 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.

853.2 Contractor Checkloading shall be reviewed by USDA under AMS LP QAD 623 

Contractor Checkloading Surveillance Program at the cost of the Contractor.

853.2.1 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 the 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 MSCP-D. 
Approved by: RHL

Date Issued: 02/09/2018

Date Revised: 11/08/2023

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 container, the stamp 

may be applied to a side of the container.

1011.1.1 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.

1011.2 Under Audit-Based Verification service, each shipping container shall be identified 

with the USDA Food shield at least 2 inches high on the principle display panel. 

The Contractor may preprint the USDA shield on the shipping container or label.

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

original USDA Poultry Grading Certificate and Bill of Lading 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 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.

1111 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. 

1112 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.
Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

1200 Product Assurance and Complaint Resolution

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

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

Solicitation.

1220 Waiver and/or Contract Amendment Requests – Contractor shall submit all waiver 

and/or contract amendment requests directly to the Commodity Procurement (CP) 

Program Contracting Officer for review and determination. Full list of CP Program

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.
Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

Table 1 

Organoleptic Requirements and Defects for Meat

Organoleptic 

Requirements:

Meat shall: (a) not be rancid; have a fruity, sulfidelike, 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 freezing and thawing.

Bone: Presence of bone or hard bone-like material

including cartilage.

Meat Defects: Meat Missing: a boneless, skinless breast or 

tenderloin with more than one-half of the meat 

missing.

Moderate discolorations or blood clots.

Lightly shaded discolorations exceeding an 

aggregate area equivalent to a circle with a diameter 

of 0.50 inch (1.27 cm). Slight discolorations are 

permitted, provided the discoloration does not detract 

from the overall appearance of the meat.

Skin Defect: Presence of skin.

Defects for Boneless, Tendon or tendonous material that is soft-like in 

Skinless Breasts or texture and extends or is greater than 0.50 inch (1.27 

Tenderloin: cm) beyond the meat tissue.
Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

Table 2 

Organoleptic Requirements and Defects for Size-Reduced Meat and Trim Meat

Organoleptic 

Requirements:

Defects – Meat 

and Trim:

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 freezing and thawing.

Bone or bone-like material.

Cartilage (gristle) or cartilage-like material, or hard tendons or 

tendonous material.

Table 3 

Organoleptic Requirements for Finished Chicken Fillet

Organoleptic 

Requirements:

Examined after 

cooking prior 

to freezing:

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 freezing and thawing.

Commodity shall: (a) not be dry; that is, it shall not lack 

moistness or be devoid of moisture; and (b) shall have the 

appearance of a fully cooked product. Meat that appears uncooked or undercooked is not acceptable under this FPPS.
Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

Exhibit 1 

USDA Labeling Information for Grilled Chicken Breast, Chopped and Formed,

 Fillet-Style

Labeling information shall be printed on the principal display panel of each shipping 

container. Markings shall be legibly preprinted, stamped, stenciled on containers, or 

printed on a separate self-adhesive label applied to containers. The type of meat used 

shall be printed on each shipping container. The UPC symbol and 1 07 15001 10921 4

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

symbol shall be a minimum of 2.25 inches (5.72 cm) in height and printed on the 

principal display panel or top panel. The processor’s name, address, and phone 

number shall be printed on the principal display panel or top panel. The processor’s 

name and address shall indicate the individual processing plant, the company 

headquarters, or the company address and phone number that handles product 

complaints. The statement, “PERISHABLE-KEEP FROZEN, KEEP AT 0°F (-17.8°C) OR 

LOWER TEMPERATURE” shall be printed on the top panel.

 Frozen Fully Cooked

Boneless, Skinless, Chopped and Formed, 

Chicken Breast Meat

GRILLED CHICKEN FILLET-STYLE

Ingredients:

(Food Allergen Statement, 

Shall Be Placed Here)

Processor’s Nutrition Facts Label

 Name, Address, and Phone Shall Be placed Here

K KEEP FROZEN

____ Bags Net Weight DATE PACKED: Month, Day, and Year

30 LBS. (13.61 KG) UPC Symbol and 1 07 15001 10921 4 
Approved by: RHL

Date Issued: 02/09/2018 

Date Revised: 11/08/2023

Exhibit 2 

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 GRILLED CHICKEN BREAST, CHOPPED 

AND FORMED, FILLET-STYLEPRODUCT

CERTIFICATE OF CONFORMANCE

I certify the following:

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

name and material code] called for by [insert Purchase Order Number] via [insert

Carrier Name] under [insert Sales Order Number/Item Number(s)].

(2) The [insert product name and material code] 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: