Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

______________________________________________________________________

100 Item Description

101 Oven-Roasted 8-Piece Cut-Up Chicken, Fully Cooked, Frozen (110080) – This item 

consists of eight (8) pieces (breasts, thighs, drumsticks, and wings) produced from

ready-to-cook broiler/fryer chicken carcasses without neck and giblets, weighing 2.5

to 5.0 pounds. 

110 Sodium – Sodium content shall not exceed 230 mg per 86 g.

120 Packing – Minimum of three (3) 10-pound immediate packages shall be packed in a 

30-pound net weight fiberboard shipping container.

130 Delivery Unit – Each delivery unit shall consist of 36,000 pounds.

200 Applicable Documents

210 The following documents are incorporated as part of this USDA, AMS, SSD FPPSOven-Roasted 8-Piece Cut-Up Chicken, Fully Cooked, Frozen – XXXX 2024: 

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

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

210.3 Regulations Governing the Voluntary Grading of Poultry Products and Rabbit

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

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

210.4 AMS Master Solicitation for Commodity Procurements – Domestic Programs 

(MSCP-D) and Solicitation. 

 

300 Checklist of Requirements

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

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

 

Federal Purchase Program

Specification (FPPS) for OvenRoasted 8-Piece Cut-Up 

Chicken, Fully Cooked, Frozen

Draft

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 Oven-Roasted 8-Piece Cut-Up

 Chicken July 2017 – Changes from previous

requirements in blue

Effective: XXXX 2024
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

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:

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. 
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

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

for certification or verification of marination, cooking of cut-up chicken parts, 

packaging and packing; freezing, 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, or grade; harvest date as

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

container.

531.1 Class and Style – The commodity shall be prepared from freshly harvested 

chickens (broiler/fryers, AMS 70.200 et seq.). Individual parts from ready-to-cook 

chickens shall conform to the definitions and standards in AMS 70.201 and 70.210.

532 U.S. Grade A – Grading shall be in accordance with 7 CFR § 70 and AMS 70.200 et 

seq. Grading shall be under the supervision of an AMS Grader using the LP 

Program’s Sample Plan Level 1 (SPL-1) for Grade A parts. 

533 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.

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

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

550 Organoleptic Requirements – The chilled ready-to-cook chicken and parts shall be 

examined on a continuous basis. Meat shall:

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

rubber, metal, plastic, wood); or show evidence of mishandling or deterioration; and 
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

550.2 shall have a bright color and show no evidence of dehydration or freezing and 

thawing.

551 Weight Requirements – Carcasses shall be examined for compliance prior to 

cutting into individual parts with the individual weight requirements. A sample of 10 

carcasses shall be randomly drawn and weighed. The frequency of sampling shall 

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

552 Ready-to-cook whole chickens shall be cut into eight pieces. Two split breasts with 

back and rib portions, two wings, two drumsticks, and two thighs with back portions. 

The ready-to-cook parts shall comply with the grade criteria. Clips, tags, or bands 

shall not be attached to the parts. The neck shall be separated from its junction 

with the body of the carcass. Separation of the wings and thighs from the carcass 

and separation of the drumsticks from the thighs shall be accomplished at the joints 

or separation points described in AMS 70.210. All cuts shall be in a neat manner 

without mutilation of adjacent muscle and/or bone, and without producing bone 

splinters, and may be made by mechanical means.

560 Marinade – Ready-to-cook chicken parts shall be marinated in a solution of water, 

seasoning, and sodium/potassium phosphates before cooking. 

561 The marinating solution percentage incorporated within tumbled or massaged 

chicken parts 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

 Seasoning (up to) 8.00 percent

 Phosphate (sodium or potassium up to) 3.25 percent

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

allowed.

562 Glazing – Marinated chicken parts shall be glazed with the following glazing mixture 

up to a maximum of 5 percent pick-up. Glazed chicken parts shall be sampled and 

weighed to calculate the percentage of glaze pick-up in accordance with LPS 

Program’s sampling procedures. 

 Water 90.90 percent

 Glazing Mix 9.10 percent

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

allowed.

563 Oven Roasting – Marinated and glazed chicken parts shall be cooked to an internal 

temperature of 165°F (73.9°C) or higher.

564 Fully Cooked Product Color Characteristic – Any cooked chicken part shall not be 

lighter or darker than the color tolerance. 
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

564.1 To obtain a copy of the Official USDA Color Control Standard on 8-Piece Cut-up 

Oven-roasted Chicken, please contact SSD at (202) 567-1757.

565 Sodium Requirement – The sodium content of the cooked chicken parts shall be no 

more than 230 mg per 86 g serving as evidenced by the Nutrition Facts Panel.

566 Organoleptic Requirements – A sample of 10 cooked chicken parts shall be 

examined for organoleptic requirements (Table 1). The frequency of sampling and 

the number of defects allowed shall be those outlined in LPS Program’s SPL-2.

567 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.

567.1 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.

570 Metal Detection – The commodity shall be examined by a metal detection device 

capable of detecting metallic contaminants including, but not limited to, stainless 

steel shavings, metal clips, metal fragments from cutting equipment, and pieces of 

metal according to QAD policies and procedures. 

570.1 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 Deputy Director of SSD in writing. 

600 Packaging and Packing

610 Packaging - All packaging material shall comply with FSIS regulations 

(9 CFR § 381.144 Packaging Materials). Oven roasted 8-piece cut-up chicken shall 

be packed in polyethylene-film bags with a wall thickness of not less than 2 mil 

(0.002 inch) and sealed (tamper-evident).

610.1 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 

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)). 

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

polyethylene-film bags.

612 Closure methods shall be approved by a QAD representative. 

620 Packing – Minimum of three (3) 10-pound individual packages shall be packed in a 

30-pound net weight shipping container.
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

621 The Contracting Officer may designate a specific packing orientation in the 

Solicitation.

622 Packing Tolerances

622.1 Cooked chicken parts or pieces (breast portions, thighs with back portions, 

drumsticks, and wings) in an individual shipping container shall be proportional in 

number and kind to those found in a whole chicken. The parts may either be 

packaged in natural proportion in each individual bag or by part in each individual 

bag. The method used by the Contractor shall be approved by QAD.

622.1.1 Piece count examination not required when packed in natural proportion.

623 Thighs, Drumsticks, Breast Pieces and Wings – In a shipping container, the 

difference between the part having the least pieces and the part having the most 

pieces shall not be more than four. The wings shall not exceed the number of 

pieces of the other parts (breast pieces, thighs, or drumsticks) in the shipping 

container having the greatest number of pieces. 

623.1 Example – A shipping container has 28 breast pieces, 31 thighs, 30 drumsticks, and 

32 wings. In this example, the thighs, drumsticks, and breast pieces are within the 

permitted range of 4, but since the wings exceed the number of pieces of the other 

parts with the greatest number of pieces in the shipping container (32 wings exceed 

31 thighs), the product does not meet requirements. 

623.2 As an alternative, parts may be packed in individual bags if the piece tolerance in 

Section 623 is met.

623.2.1 Example – A shipping container has a 13-lb bag of breast pieces, 9-lb bag of thighs, 

4.5-lb bag of drumsticks, and 3.5-lb bag of wings. In this example, bag weight is 

being utilized to meet the piece count tolerance. If the piece count tolerance is 

being met, and QAD approves the method, it is an acceptable process.

630 Shipping Containers – Shipping containers shall: 

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

carrier for safe transport to point of destination, 

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

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

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

shall not be used for final closure.

631 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 
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

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

the shipping containers.

700 Labeling

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

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

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

required by FSIS regulations.

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

individual (packaging) is not required. 

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: 

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

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

containers. The ingredient statement, even for single ingredient foods, shall be 

included as a statement separate from the name of the product, e.g. Ingredients: 

_____________. The allergen statement shall be provided in the format which 

complies with the Food Allergen Labeling and Consumer Protection Act (FALCPA) 

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 generic label approval requirements for use under this FPPS. 

Packages shall comply with commercial labeling requirements and must meet the 

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

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

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

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

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) – Primary Container – 7 15001 10080 1. Secondary 

Container – 1 07 15001 10080 8 

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 

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

752 Distributor Commercial Labels

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

754 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. 
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

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 total a net weight of 36,000 pounds.

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

QAD’s Policies and Procedures.

821.1 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.

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 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 – 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. 

840 Inspection and Checkloading

841 Requirements – For inspection and checkloading at time of shipping, the Contractor 

shall utilize either USDA Grader or Contractor Checkloading to certify. The 
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

Contractor shall notify USDA AMS QAD Supervisor prior to production. The 

requirements for selection are as follows:

842 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.

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

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

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

Contact Information at: 

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

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

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

20250-0249, Office Phone Number (202) 720-5705. 

842.2 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.

843 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.

843.1 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.

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

Contractor Checkloading Surveillance Program at the cost of the Contractor.

843.2.1 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. 
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

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. 

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 principal 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.
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

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.

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: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

Table 1 

Organoleptic Requirements and Defects for Oven-Roasted 8-Piece Cut-Up Chicken

Organoleptic 

Requirements – 

Examined After 

Cooking:

Commodity shall: (a) not be rancid; not have a 

metallic, overcooked, burnt, scorched, bitter, oxidized, 

stale, fruity, beany, oily, soapy, or other flavors or 

odors foreign to properly prepared and cooked 

chicken; and (b) not contain foreign materials (e.g., 

glass, paper, rubber, metal, plastic, wood).

Meat shall not be undercooked; that is, shall meet 

the following criteria:

(1) Breast portions and drumsticks cooked until juices 

(fluid and moisture) around bones and in muscle 

tissue are clear in color.

(2) Thigh portion cooked until: (a) blood in the femoral 

blood vessels along thigh bone is coagulated and 

(b) muscle fibers adjacent to thigh bone can be

easily separated (pulled apart) with a fork.

Meat shall not be dry or overcooked: 

(1) Lacking moistness or devoid of moisture.

(2) Muscle fibers shrunk to where they have a stringy 

texture.

(3) Surfaces of meat dehydrated and tough.

(4) Meat on cooked breast portions or thigh portions 

shrunk to the extent that meat is pulled away from 

the bone or the muscles are separated from each 

other.

8-Piece Cut-Up Chicken

Examined After Cooking:

Defects

A defect is when the meat is shrunk to the extent that 

the meat is pulled away from the bone or drawn up on 

the bone exposing the bone, or muscles of the meat 

are separated from each other.

Color

Examined After Parts Exit 

Final Cooking Step:

Any cooked chicken part with a color lighter than or 

darker than the tolerance shown in Livestock, Poultry 

and Seed Program’s color control guidelines for OvenRoasted Chicken.
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

Exhibit 1

USDA Labeling Information for Frozen Oven-Roasted 8-Piece Cut-up Chicken

 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 UPC symbol and 1 

07 15001 10080 8 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 

may be 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 

 OVEN-ROASTED 

 8-PIECE CUT-UP CHICKEN

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 10080 8 
Approved by: 

Date Issued: 04/18/2012

Date Revised: XX/XX/XXXX

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 OVEN-ROASTED 8-PIECE CUT-UP 

CHICKEN PRODUCT

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: