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Approved by CMS

Date Issued: 04/18/2012

Date Revised: 04/22/2016

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100 ITEM DESCRIPTION

110 Chicken Fajita Strips (100117) – Frozen, fully cooked, dark meat chicken 

fajita strips, produced from ready-to-cook boneless, skinless drumsticks, 

thighs, and/or legs. The commodity shall be packaged 5 or 10 pounds per 

plastic-film bag to a net weight of 30 pounds in each fiberboard shipping 

container. A purchase unit shall consist of 1,300 shipping containers totaling 

39,000 pounds.

200 APPLICABLE DOCUMENTS

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

Division FPPS-Chicken Fajita Strips, Fully Cooked, Frozen – April 2016:

210.1 AMS/LPS/QAD Policies and Procedures (QAD 600 Series)

210.2 Poultry Products Inspection Regulations (9 CFR § 381).

210.3 Regulations Governing the Voluntary Grading of Poultry Products and Rabbit

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

Poultry (AMS 70.200 et seq., 9 CFR § 381.170 to 172).

210.4 AMS Master Solicitation for Commodity Procurements and Solicitation.

300 CHECKLIST OF REQUIREMENTS

310 Domestic Products – Refer to the current AMS Master Solicitation for

Commodity Procurements.

FEDERAL PURCHASE PROGRAM 

SPECIFICATION (FPPS) FOR 

CHICKEN FAJITA STRIPS, FULLY 

COOKED, FROZEN

APPROVED

Agricultural Marketing service (AMS)

Livestock, Poultry, and Seed (LPS) Program

Food Safety and Commodity Specification (FSCS) 

Division

Room 2624 S, Phone: 202-692-0342

Supersedes: FPPS Chicken Fajita Strips May 2015 –

Changes from previous requirements in blue

Effective: April 2016
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Date Issued: 04/18/2012

Date Revised: 04/22/2016

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320 Food Defense – Refer to the current AMS Master Solicitation for Commodity 

Procurements.

400 HARVESTING

410 All harvesting activities shall comply with all applicable Food Safety and 

Inspection Service (FSIS) regulations and requirements, including 9 CFR § 

381, and shall be done under FSIS inspection.

420 Humane Handling – All poultry shall be humanely handled in accordance with 

FSIS Directive 6100.3.

500 PROCESSING

510 All processing activities shall comply with all applicable FSIS regulations and 

requirements, including 9 CFR § 381, and shall be done under FSIS 

inspection.

520 Performance Standards – Product shall be produced under FSIS pathogen 

reduction standards, as specified in 9 CFR § 310.25. 

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

than 60 days prior to the first day of the delivery period.

540 Inspection for contract and FPPS compliance shall be in accordance with the 

Regulations Governing the Voluntary Grading of Poultry Products and Rabbit 

Products (7 CFR part 70) and the U.S. Classes, Standards, and Grades (AMS 

70.200 et seq.) under the supervision of an AMS Grader. The AMS Grader 

shall be responsible for certification of compliance with the requirements of 

this FPPS for chilled chicken carcasses and parts; formulating, marinating, 

cooking, and slicing chicken into strips; freezing; packaging and packing; 

labeling and marking; net weight; and checkloading.

541 AMS Monitoring and Inspection – USDA/AMS, LPS Program’s QA Division 

field office or the Director of the QA Division, LPS Program, AMS, USDA, 

Room 3953-S, STOP 0258, 1400 Independence Avenue, SW, Washington, 

DC 20250-0258, telephone (202) 720-3271. 

542 All steps in the manufacturing process shall be under the direct supervision of 

QAD personnel and as outlined in QAD Policies and Procedures Manual 

(QAD 600 Series). Quality and compliance with product requirements shall

be determined in accordance with those policies and procedures. The QAD 

agent may also select samples for laboratory analyses or inspect the

commodity at any point in transit and after delivery to point of destination.

543 AMS Sampling Option – AMS may select additional samples of the 

commodity for further inspection or may draw samples for laboratory 

analyses.
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Date Issued: 04/18/2012

Date Revised: 04/22/2016

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

processing shift.

550 Chicken from Other Plants – Chilled and/or frozen chicken and chicken parts 

may be transferred or obtained from other processing plants, provided they: 

550.1 Have been processed, handled, and identified in accordance with this FPPS; 

and 

550.2 Comply with the freshly harvested, organoleptic, temperature, and other 

applicable requirements of this FPPS as evidenced by USDA certification.

551 Type, class, and specific name of the product, part, or meat; date harvested

as applicable; and the USDA-assigned plant number shall be shown on each 

shipping container.

552 The chilled and/or frozen chicken and chicken parts shall be at an internal 

product temperature not higher than 40 °F (4.4 °C) when shipped from the 

origin plant and when received at the destination plant.

560 Meat Time Requirements – The chilled ready-to-cook chicken and bone-in, 

skin-on chicken parts shall be fabricated into cooked commodity within 7 

calendar days after the date of harvest. Frozen meat may be used when:

produced from freshly harvested chicken, packaged to protect against quality 

deterioration during storage and identified so that the time in storage and the 

class, kind, and specific deboned product can be determined, held no more 

than 180 days in frozen storage, and the product shows no evidence of 

thawing and refreezing or freezer deterioration. After thawing, the meat shall

be processed (without refreezing) into the commodity within 48 hours of 

tempering.

561 Maximum Temperature – The temperature of the carcasses, boneless parts, 

or meat shall not exceed 55 °F (12.8 °C) at any time during the preparation 

and processing into the commodity.

562 Cooling Requirements – The meat which is not used in the commodity on a 

continuous basis after deboning shall be cooled by cooling methods and 

media that ensure that the internal product temperature is lowered to not 

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

562.1 Cooling Medium – Cooling methods and media (e.g., use of liquid carbon 

dioxide (CO2), dry ice, or liquid nitrogen (N2)) may be used to maintain the 

temperature of the meat.

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

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

Liquid associated with normal product purge is acceptable.
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Date Revised: 04/22/2016

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570 Meat – The following kinds of chicken meat shall be used to prepare the 

commodity. The meat shall be: boneless, skinless whole or half legs (not 

more than one-half of the meat missing), or boneless, skinless, whole or half 

drumsticks and/or thighs (not more than one-half of the meat missing), 

otherwise hereafter known as “meat” or “chicken dark meat.”

571 Unacceptable Meat – Mechanically separated (comminuted), finely ground, 

flaked, or finely chopped chicken meat cannot be used.

572 Bone, Skin, and Fat – The bones, skin, and excess fat shall be removed from 

the meat before use. Excess fat includes: visible fat not integrated in the 

muscle tissue that exceeds an aggregate area equivalent to the area of a 

circle with a diameter of 1.50 inches, and fat deposit not integrated in the 

muscle that extends more than 0.50 inches beyond the meat tissue.

573 Organoleptic Requirements – Boneless, skinless meat shall be examined on 

a continuous basis for organoleptic requirements shown in Table 1. If the 

meat does not comply with the organoleptic requirements, the meat the 

samples represent shall be rejected for use under this FPPS.

574 Meat Defects – Boneless, skinless meat shall be examined for defects on a 

sample basis.

574.1 Prior to marinating, 30 pieces of boneless, skinless meat shall be sampled 

and examined separately for the defects shown in Table 1. The frequency of 

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

LPS Program’s Sample Plan Level-1. Separate examinations shall be made 

for bone and other defects, respectively.

574.2 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.

574.3 If the sample has more defects than the maximum tolerance for the sample 

plan, the meat the sample represents shall be rejected.

575 Processing Sequence – The marinating and pressing or pressing and 

marinating, cooking, cutting into strips, and individual freezing of the 

commodity shall be a continuous sequential process. Marinated product may 

be held overnight at or below 40 oF and above 26 oF, until cooking. 

575.1 Formula – The commodity shall be produced from 100 percent marinated 

boneless, skinless chicken dark meat.

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

water, spices/seasonings, starch(es), and sodium/potassium/calcium

phosphates before cooking. 
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Date Issued: 04/18/2012

Date Revised: 04/22/2016

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575.3 Soy and gluten are not allowed.

576 The finished product shall contain no more than 500mg sodium per 100g as 

evidenced by the nutritional labeling. 

576.1 Starches/ modified food starch shall be used. 

576.2 Maximum percentage for sodium/potassium/calcium phosphate(s) shall

include any phosphates used in the combined marinating solution and 

spice/seasoning formulation.

576.3 The starch(es) and sodium/potassium/calcium phosphate shall be thoroughly 

mixed with water. The spices shall be the last ingredient added to the 

marinating solution.

577 The marinating solution shall be incorporated into the meat by tumbling or 

massaging. The tumbling or massaging shall be accomplished without

shredding or mutilating the pieces of meat.

577.1 The marinating solution percentage incorporated within tumbled or massaged 

marinated boneless, skinless meat shall not exceed 16 percent (i.e., marinade 

increases the weight of the meat by a maximum of 16 percent over the 

original ready-to-cook weight).

578 Spices – Spices/seasonings shall be used to produce product with mild 

flavor profiles suitable for institutional feeding systems. 

578.1 Marinating Solution Ingredients shall include:

578.1.1

* - To maintain desired flavor profile, percentages for other listed spices are 

minimums and shall be increased when salt is less than 30% of the mixture.

578.2 Sugar may be sucrose, brown sugar, dextrose, or a combination thereof.

Marinating Solution Ingredients Percent of Total

Salt not more than 30.00 *

Sugar 10.00

Black Pepper 10.00

Onion Powder 10.00

Garlic Powder 10.00

Chili Powder 5.00

Binders (food starch) 5.00

Grilled and/or Smoke Flavoring 5.00

Lemon Juice/Lime Juice/Vinegar 5.00

Red Pepper 2.00

Other Spices/Extracts/Ingredients 8.00

Total 100.00
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Date Issued: 04/18/2012

Date Revised: 04/22/2016

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578.3 The contractor shall furnish the AMS Grader a statement from the spice 

manufacturer certifying that the spices/seasonings and spice/seasoning 

amounts are in compliance with the spice formulation requirement prior to 

commodity production. If the spice formulation is produced by the 

contractor/processor at the plant (or some other facility), the AMS Grader 

shall certify compliance prior to commodity production.

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

aids) are allowed. If processing agents are used, the ingredients and amount 

of ingredients listed in the formulation shall remain the same.

578.5 Product Compliance – Formulated batches of marinating solution and 

marinated meat that do not comply with these requirements shall be rejected 

for use under this FPPS.

580 Cooking, Slicing, and Freezing

580.1 Uniform Thickness (Pressing) – The marinated meat shall be passed through 

a pressing process to assist in creating an approximately uniform thickness.

580.2 Cooking and Grill Markings

580.3 The commodity shall reach an internal temperature of at least 165 °F 

(73.9 °C) during cooking. The time and temperature of cooking shall provide 

cooked commodity that complies with the prescribed organoleptic 

requirements in Table 2.

580.4 Parallel grill markings are required on one surface of the meat/fajita strip.

580.5 Slicing into Strips – The meat shall be cut/sliced into fajita strips. All cuts shall

be in a manner that shall provide strips of whole muscle dark chicken meat 

with reasonably smooth outer surfaces with no tears along the cut edges. 

These cuts may be made by mechanical means. The strips shall be a 

minimum 0.375 inch (3/8 inch) in width.

580.6 Individually frozen commodity exiting an in-line chilling/freezing system shall

be packaged and placed in a freezer. 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.

581 Reprocessing

581.1 Product Eligible for Reprocessing – Raw marinated, or undercooked 

marinated boneless, skinless meat may be reprocessed by cooking.
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Date Issued: 04/18/2012

Date Revised: 04/22/2016

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581.2 Product Ineligible for Reprocessing – Cooked boneless, skinless meat or 

cooked fajita strips which do not meet the criteria that are listed in Criteria (a) 

of Table 2, shall not be reprocessed for use under this FPPS.

582 Requirements for Cooked Commodity

582.1 Organoleptic Requirements – A sample of 10 cooked fajita strips shall be 

sampled and examined for the organoleptic requirements shown in Table 2. If 

any sample of commodity does not comply with the organoleptic 

requirements, the commodity the sample represents shall be rejected for use 

under this FPPS.

582.2 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 QA Division policies and procedures. 

582.3 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 the Director of the FSCS Division in 

writing.

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 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 (cannot adulterate product or be injurious to health) for use in 

contact with food products, and shall be tamper-evident. Tamper-evident is 

defined as packaging and packing materials with one or more indicators or 

barriers to entry, which, if breached or missing, can reasonably be expected 

to provide visible evidence that tampering has occurred. All packaging 

material shall comply with FSIS regulations (9 CFR § 381.144(c)).

621 Plastic-film Bags – Bags for packaging the commodity shall be a polyethylene 

film bag with a wall thickness of not less than 2 mil (0.002 inch); and shall

protect the commodity from dehydration, freezer burn, or quality deterioration 

during the conditions of use. Closure methods shall be approved by a 

representative of the QA Division. Metal wire ties, paper-coated wire ties, or 

staples shall not be used for sealing plastic-film bags.

630 Shipping containers – Shipping containers shall: (1) be good commercial 

fiberboard containers that are acceptable by common or other carrier for safe 

transport to point of destination, (2) be of such size to pack the commodity 

without slack filling or bulging; (3) withstand the stresses of handling, 
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Date Issued: 04/18/2012

Date Revised: 04/22/2016

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shipping, stacking, and storage, and (4) 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 telescopestyle 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.

640 Packaging – Approximately 5 or 10 pounds of commodity shall be packaged 

in a plastic-film bag. The bag shall be of a length that can be readily and 

securely closed. The bag shall be sealed or closed with a non-metallic device 

that shall protect the commodity from contamination, dehydration, and freezer 

burn.

650 Packing – Six 5-pound or three 10-pound bags with 30 pounds net weight of 

commodity shall be packed in a fiberboard shipping container.

700 LABELING

710 CN Labeling information or a Product Formulation Statement demonstrating 

product contribution to the National School Lunch Program meal pattern 

requirements is required. For more information on the CN Labeling Program, 

see the section for Food Manufacturers/Industry on the FNS website: 

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

711 Commercial labeling or USDA labeling shall be used. When commercial or 

USDA labeling is selected, both the packages and shipping containers within 

a purchase unit shall be labeled in that format. The contractor shall use the 

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

712 Commercial Labeling Requirements

712.1 Commercially labeled packages and shipping containers shall be labeled in 

accordance with FSIS requirements. Labeling shall be approved by FSIS 

prior to acceptance for use under this FPPS.

712.2 Commercial Labels – Commercial labels shall be the processor’s own 

commercial label. Distributors’ labels are not allowed.

713 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 
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Date Issued: 04/18/2012

Date Revised: 04/22/2016

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product identification and record system, including codes, shall be reviewed 

by USDA/AMS before production begins for the contract(s).

714 Nutrition Facts, Ingredients and Allergen Statements on Shipping Containers

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

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

the product, e.g. Ingredients: _____________. The allergen statement shall

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

Consumer Protection Act (FALCPA), and 9 CFR § 317.2(b), 9 CFR 

381.116(a) for any product which contains milk, eggs, fish, crustacean 

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

contains ______. For additional guidance refer to the Compliance Guidance 

at: 

http://www.fsis.usda.gov/wps/wcm/connect/f9cbb0e9-6b4d-4132-ae27-

53e0b52e840e/Allergens-Ingredient.pdf?MOD=AJPERES

715 USDA Labeling Requirements

716 When USDA labeling is used, any deviations from the USDA labeling 

requirements in this FPPS shall be approved by the Contracting Officer, in 

writing, prior to start of production. Labeling and marking of the product must 

be in accordance with this FPPS. 

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

contrasting color, clear and readable.

718 USDA Labeled Shipping Containers

718.1 Requirements – Labeling and marking information shall be preprinted, 

stamped, or stenciled on each shipping container; or printed on a selfadhesive label and applied to each shipping container. This information, in 

essentially the same layout, is provided in EXHIBITS 1 and 2.

719 Nutrition Facts, Ingredients and Allergen Statements on Shipping Containers. 

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

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

the product, e.g. Ingredients: _____________. The allergen statement shall

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

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

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

Allergen: This product contains ______.

720 Universal Product Code Bar (UPC)

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

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

be printed in machine-readable and human-readable form. The start and stop 
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Date Revised: 04/22/2016

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indicators shall be included in the bar codes. Printing, readability, and 

scanability of the bar code shall be in accordance with UPC guidelines 

published by GS1 US, 1009 Lenox Drive, Suite 202, Lawrenceville, New 

Jersey 08648, (609) 620-0200.

722 The contractor shall use the code furnished by USDA. USDA has acquired a 

unique processor's identification number for the commodity purchase 

programs and shall use this item code for the commodity purchased under 

this FPPS. The contractors need not join GS1 US.

723 The 14-digit UPC code for shipping containers of chicken fajita strips is: 

1 07 15001 00117 4 

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

display panel of each shipping container.

730 Recycle Symbol and Statement – The contractor shall place somewhere on 

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

EXHIBIT 3. The statement “PLEASE RECYCLE” is to be placed under the 

symbol. The recycle symbol and statement shall be legibly printed in 

permanent ink.

740 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 Use of Previously Printed USDA Labeling Materials

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

labeling) from the Commodity Specification for Chicken Fajita Strips dated 

May 2015 may be used. Shipping containers or labels with incorrect: (1)

contract number, (2) plant number, (3) net weight, (4) date packed, shall be 

corrected before they are used. The incorrect information shall be blocked 

out and the correct information legibly printed, stamped, or stenciled in 

permanent ink. Incorrect USDA grade information on shipping containers and 

labels shall be blocked out. Additionally, the name, address, and phone 

number of the processor shall appear on each shipping container.

760 Unacceptable Labeling 

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

762 Commercial labeling traceability coding and systems that have not been 

reviewed by a representative of USDA, AMS, LPS Program, QA Division. 

763 Distributor Commercial Labels
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764 Two or more different commercial labels in the same purchase unit.

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

770 Free Along Side (FAS) Vessel Deliveries 

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

show the final 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 or closed 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.

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 QA Division sample plan, the delivery unit shall be rejected.

820 A purchase unit or delivery unit shall total 39,000 pounds net, or multiples 

thereof. 

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

requirements at time of checkloading.

822 The tare weight of all packing materials shall be determined by weighing a 

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

clips, and fiberboard containers.

823 Fifteen (15) shipping containers shall be selected at random from a delivery 

unit to determine net weight. The total net weight of the 15 shipping 

containers shall be equal to or greater than 450 pounds.

824 If the total net weight is less than 450 pounds, the delivery unit shall be 

rejected.

824.1 A rejected delivery unit may be reworked and reoffered one time only. 

However, if an individual shipping container in the sample of the reworked 

delivery unit has a net weight less than 30 pounds, the delivery unit shall be 

rejected.
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825 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 

Federal-State Supervisor (or their designee) shall determine that the facilities 

and procedures are in accordance with the applicable LPS Program’s 

instructions for this FPPS.

830 Loading and Shipping Frozen Commodity

831 Visual Inspection – Frozen cooked commodity showing any evidence of 

defrosting, refreezing, or freezer deterioration shall be rejected for use under 

this FPPS.

832 Internal Product Temperature

832.1 The frozen cooked 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.

832.2 Optional temperature verification – As an option to verifying internal product 

temperature at time of loading, 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 LPS Program’s instructions for this FPPS.

840 Inspection and Checkloading

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

representative, in accordance with 7 CFR part 70, FSIS regulations, and this 

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

packaging. A USDA representative may select samples for laboratory 

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

point of destination. Inspection records shall be complete and made available 

to USDA, as requested, to assure contract compliance.

842 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 QA Division field office or 

the Director of QA Division, LPS Program, AMS, USDA, 1400 Independence 

Avenue, Room 3953-S, STOP 0258, Washington, DC 20250-0258, telephone 

(202) 690-3147. The quality, quantity, weight, packaging, packing, and 

checkloading of the commodity shall be evidenced by certificates issued by 
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the AMS Grader. The contractor shall not ship the commodity unless informed 

by the AMS Grader that the designated commodity to be shipped meets all 

contractual requirements and this FPPS.

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 – Refer to the current AMS Master Solicitation for

Commodity Procurements. 

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

1011.1 Each shipping container shall be identified with a USDA Contract Compliance 

stamp with the applicable certificate number. An AMS Grader, or other 

authorized personnel under the supervision of the AMS Grader, shall stamp 

one end of each shipping container prior to shipment. If there is inadequate 

space available on either end of the shipping container, the stamp may be 

applied to a side of the container.

1011.2 A copy of the original USDA Poultry Grading Certificate issued at time of 

checkloading shall accompany each shipment.

1012.2.1 Railcar or Piggyback – If shipment is by rail or piggyback, the certificate shall

be placed in the railcar or trailer for easy access to the Grader, 

warehouseman, or consignee, as applicable.

1012.2.2 Trucks – If shipment is by truck, the driver shall, upon delivery, give the 

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

1020 Loading and Sealing of Vehicles

1021 Refer to the current AMS Master Solicitation for Commodity Procurements.

1030 Delivery Notification

1031 Refer to the current AMS Master Solicitation for Commodity Procurements.

1040 Split Deliveries
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1041 Refer to the current AMS Master Solicitation for Commodity Procurements.

1100 DESTINATION EXAMINATION

1110 The cost of a destination examination, before or after delivery, by an AMS

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

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

the contractor. The origin AMS Grader shall make arrangements for 

destination 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). Commodity not meeting these 

requirements 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 FPPS requirements and provisions set forth in the AMS 

Master Solicitation for Commodity Procurements and Solicitation.

1220 Complaint Resolution – Customer complaint resolution procedures shall be 

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

contact, investigation steps, intent to cooperate with AMS, and product 

replacement or monetary compensation. The procedures shall be used to 

resolve product complaints from recipient agencies or AMS.
Approved by CMS

Date Issued: 04/18/2012

Date Revised: 04/22/2016

15

TABLE 1

Organoleptic Requirements and Defects for Meat

Organoleptic 

Requirements:

Criteria: The meat shall:

(1) Be free of rancidity; free of fruity, sulfide-like, 

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

other foreign or off-odors.

(2) Be free of foreign materials (e.g., glass, paper, 

rubber, metal, plastic).

(3) Show no evidence of mishandling or deterioration.

(4) Have a bright color and show no evidence of 

dehydration or freezing and thawing.

Meat Defects:

Bone:

Other:

Presence of bone or hard bone-like material

including cartilage.

A boneless, skinless: thigh, drumstick, or leg with 

more than one-half of the meat missing.

Presence of Skin

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.

Visible fat not integrated in the muscle tissue that 

exceeds an aggregate area of a circle with a diameter 

of 1.50 inch (3.81 cm).

Fat deposits not integrated in the muscle tissue that 

extend more than 0.50 inch (1.27 cm) beyond the 

meat tissue.

Defects for Boneless, 

Skinless Thighs:

Tendon or tendonous material.

Defects for Boneless, 

Skinless Drumsticks and 

Legs:

Tendon or tendonous material that is soft-like in 

texture and extends or is greater than 0.50 inch (1.27 

cm) beyond the meat tissue.
Approved by CMS

Date Issued: 04/18/2012

Date Revised: 04/22/2016

16

TABLE 2

Organoleptic Requirements for Cooked Commodity

Organoleptic 

Requirements:

Examined after 

cooking prior to 

freezing.

Criteria: 

(a) The commodity shall be free of: (i) rancidity; (ii) metallic, 

overcooked, burnt, scorched, bitter, oxidized, stale, fruity, 

beany, oily, soapy, or other odors or flavors foreign to properly 

prepared and cooked chicken fajita strips; and (iii) foreign 

materials (e.g., glass, paper, rubber, plastic, metal).

(b) The commodity shall not be dry; that is, it shall not lack 

moistness or be devoid of moisture. It shall have the 

appearance of fully cooked product. Meat shall not be 

undercooked. Meat that appears un-cooked or undercooked 

is not acceptable under this FPPS.
Approved by CMS

Date Issued: 04/18/2012

Date Revised: 04/22/2016

17

EXHIBIT 1

USDA Labeled Shipping Containers

Marking Information: Shipping containers shall be marked substantially as 

shown below. Detailed labeling information is provided in EXHIBIT 2. Markings 

shall be legibly preprinted, stamped, stenciled on containers, or printed on a 

separate self-adhesive label applied onto containers. The USDA symbol (EXHIBIT 

4), is to be a minimum of 2.25 inches (5.72 cm) in height and may be printed on 

the “TOP PANEL” or principal display panel. The processor’s name, address, and 

phone number shall be printed on the “TOP PANEL” or principal display 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 OTHER END Panel)

(THE OTHER 

SIDE Panel)

(TOP PANEL)

PERISHABLE--KEEP 

FROZEN

KEEP AT 0 oF (-17.8 °C)

OR BELOW

(TOP PANEL) (ONE SIDE 

P

a

n

e

l

)

USDA 

labeling

Information

(shown in

Exhibit 2).

(ONE END - Principal Display Panel)
Approved by CMS

Date Issued: 04/18/2012

Date Revised: 04/22/2016

18

EXHIBIT 2

USDA Labeling Information for Chicken Fajita Strips

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

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

be legibly preprinted, stamped, stenciled on containers, or printed on a separate 

self-adhesive label applied to containers. The type of meat used (“Drumstick,” 

“Thigh,” and/or “Leg”) shall be printed on each shipping container. The UPC 14-

digit I 2/5 symbol and code, shall be shown in the lower right-hand corner of the 

principal display panel. The USDA symbol, EXHIBIT 4, shall be a minimum of 2.25 

inches (5.72 cm) in height and may be printed on the “TOP PANEL” or principal 

display panel. The processor’s name, address, and phone number shall be 

printed on the “TOP PANEL” or principal display 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. 

 Frozen Fully-Cooked

Boneless, Skinless Chicken Meat

CHICKEN FAJITA STRIPS

Ingredients:

(Food Allergen Statement, 

Must Be Placed Here)

Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be placed Here

K KEEP FROZEN

__ Bags Net Weight DATE PACKED Month, Day, and Year

30 LBS. (13.61 KG) UPC Symbol and Code 
Approved by CMS

Date Issued: 04/18/2012

Date Revised: 04/22/2016

19

EXHIBIT 3

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
Approved by CMS

Date Issued: 04/18/2012

Date Revised: 04/22/2016

20

EXHIBIT 4

USDA Symbol