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Approved by CMS

Date Issued: 12/11/2014

Date Revised: 07/16/2015

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR CHICKEN 

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-Bldg, Phone: (202) 692-0342

 Effective: July, 2015

100 SCOPE

110 This FPPS – Chicken Strips – 2015 is for use by the United States Department 

of Agriculture (USDA), AMS, Commodity Procurement Staff (CPS) to procure 

fully cooked, frozen chicken strips.

200 APPLICABLE DOCUMENTS

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

Division FPPS-Chicken Strips-2015:

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 and Applicable Supplement.

300 CHECKLIST OF REQUIREMENTS

310 Material

311 The contractor’s technical proposal must describe a process plan with a 

documented quality control program that includes procedures, records, forms, 

etc., that demonstrate conformance with the following Checklist of 

Requirements. The FSCS Division may request changes to the technical 

proposal at any time.
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Date Revised: 07/16/2015

312 Boneless chicken shall be derived from poultry harvested at facilities that 

comply with the following origin and harvest requirements:

312.1 Inspection – Processing operations must comply with Poultry Products 

Inspection Regulations (9 CFR part 381) and be under the supervision of a 

representative of USDA/FSIS (Inspector). Inspection for contract and 

Specification compliance will 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 for Poultry (AMS 70.200 et seq.) 

under the supervision of a Grader. The Grader will 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.

312.2 Domestic Origin – All poultry will originate from U.S. produced livestock as 

defined in the AMS Master Solicitation, as amended.

312.3 FSIS Requirements – The commodity must be produced and processed in an 

FSIS inspected establishment, be accurately marked and/or labeled, and meet 

all FSIS regulatory requirements, including all microbiological testing 

requirements, currently in place.

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

all applicable FSIS regulations and AMS requirements.

312.5 USDA Sampling Option – USDA may select additional samples of the 

commodity for further inspection or may draw samples for laboratory analyses.

312.6 Residue Prevention – Harvest and production establishments must have a 

Hazard Analysis Critical Control Point (HACCP) system to control veterinary 

drug, pesticide, and environmental contaminant residues per FSIS regulations. 

Helpful information is available in the FSIS Compliance Guide for Residue 

Prevention 2013.

312.7 Pathogen Intervention Steps – The harvest process must include at least two 

pathogen intervention steps. One of the intervention steps must be a critical 

control point (CCP) in the supplier’s FSIS recognized harvest process HACCP 

plan and the CCP intervention(s) must be scientifically validated to achieve a 

three-log reduction of enteric pathogens.

313 The commodity must be prepared from boneless, skinless chicken meat in

natural proportion white and dark meat or no less than 50% white meat and no

more than 50% dark meat ((9 CFR § 381.117(c) freshly harvested broiler/fryer 

chickens (AMS 70.201(c)) or parts (AMS 70.210), or all white meat.
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Date Revised: 07/16/2015

314 Traceability – Boneless chicken shall be traceable to sources that comply with 

the above domestic origin and harvest requirements. Contractors are also 

responsible for providing sufficient product traceability and must have records to 

verify the source of raw materials used in each lot of product.

315 Unacceptable Meat: Mechanically separated chicken (comminuted), finely 

ground, flaked, or finely chopped chicken meat, and wing meat.

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

may be transferred or obtained from other processing plants, provided they: (1) 

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

and (2) comply with the freshly slaughtered, organoleptic, temperature, and 

other applicable requirements of this FPPS as evidenced by USDA certification.

317 Type, class, and specific name of the product, part, or meat; date slaughtered; 

and the USDA-assigned plant number must be shown on each shipping 

container.

318 The chilled and/or frozen chicken and chicken parts must 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.

319 Bone, Skin, and Fat (See Table 1) – Bones, skin, and excess fat must be

removed from the meat before use.

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

defects found, any sample with bone or hard bone-like material will be cause for 

the rejection of the meat the sample represents. 

319.2 Excess fat includes: 

319.2.1 visible fat not integrated in the muscle tissue that exceeds an aggregate area 

equivalent to the area of a circle with a diameter of 1-1⁄2 inches, and;

319.2.2 fat deposits not integrated in the muscle that extends more than 1⁄2 inch

beyond the meat tissue.

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

plan, the meat the sample represents will be rejected.

320 Previously frozen boneless, skinless chicken meat in natural proportion white

and dark meat (9 CFR § 381.117(c)) from whole carcasses (AMS 70.201(c)) or 

parts (AMS 70.210) or all white meat may be used provided it is frozen within 7 

calendar days from the date of harvest and held up to 180 days from date of 

pack for processing into the final product.
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400 PROCESSING

410 The commodity must not be processed or packaged more than 30 days prior to

the first day of the delivery period.

411 The chilled ready-to-cook chicken and bone-in, skin-on chicken parts must be

fabricated into cooked commodity within 7 calendar days from the date of

harvest.

412 Handling – The contractor’s technical proposal shall include detailed production 

scheduling that addresses time and temperature controls necessary to maintain 

excellent condition of the boneless chicken.

413 Cooling Requirements – Meat not used on a continuous basis after deboning

must be cooled by cooling media (413.1) and ensure that the internal product

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

413.1 Cooling Media – Cooling methods and media (e.g., use of liquid carbon dioxide

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

temperature.

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

the temperature is not acceptable. 

414 Marination – The marinating solution percentage incorporated within tumbled or 

massaged marinated boneless, skinless meat must not exceed 10 percent (i.e., 

marinade increases the weight of the meat by a maximum of 10 percent over 

the original ready-to-cook weight). The marinating solution shall be comprised

of the following (flavorings (9 CFR § 381.118(c)), soy, and gluten are not 

allowed);

Water (minimum) 88.75 percent 

Added processing aids 8.00 percent 

Phosphate (sodium or potassium) (up to) 3.25 percent

414.1 The marinating and pressing, cooking, cutting into strips, and individual freezing

of the commodity will be a continuous and sequential process.

414.2 Sodium Requirement. The sodium content of the cooked commodity should be 

no more than 250 mg per 100 gram basis as evidenced by laboratory analysis.

415 Cooking, Grill Markings, Slicing, and Freezing

415.1 All products will be fully cooked in accordance with FSIS regulations.
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Date Revised: 07/16/2015

415.2 Uniform Thickness (Pressing). The marinated meat must pass through a press 

to assist in creating an approximately uniform thickness of the chicken strips.

415.3 Parallel grill markings are required on one surface of the meat strip.

415.4 Slicing may be made by mechanical means and will provide strips of whole

muscle chicken meat with reasonably smooth outer surfaces with no tears 

along the cut edges.

415.5 Strips must be a minimum 0.375 inch (3/8-inch) in width.

416 Freezing – After cooking, the internal product temperature must be lowered

continuously by an in-line chilling/freezing system. Individually frozen

commodity exiting an in-line chilling/freezing system must be packaged, packed 

and placed in a freezer which is maintained at a temperature of 0 °F (-17.8 °C) 

or lower. The internal product temperature must be lowered to 10 °F (-12.2 °C) 

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

417 Metal Detection – All product shall be free of metal contaminants. Detection of 

stainless steel, ferrous, and non-ferrous (e.g., lead, copper, and aluminum) 

metals is required. The contractor's technical proposal must identify and 

describe the equipment, location, detection procedure, sensitivity levels, 

frequency of equipment validation, and corrective action procedures.

418 Equipment – All equipment used to produce chicken products for USDA shall be 

maintained and routinely checked for optimal performance.

500 PACKAGING AND PACKING

510 The contractor will 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.

510.1 Plastic-film Bags – Bags for packaging and/or packing the commodity must be a 

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

and must protect the commodity from dehydration, freezer burn, or quality 

deterioration during the conditions of use. Each plastic-film bag must be closed 

by: (i) heat sealing, (ii) twisting and taping with self-adhering tape, or other 

methods that will protect the commodity from dehydration or freezer burn and 

meet the tamper-evident requirement of this FPPS. These closure methods 

must be approved by a representative of LPS Program, QA Division. Metal wire 

ties, paper-coated wire ties, or staples must not be used for sealing plastic-film 

bags.
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Date Revised: 07/16/2015

510.2 Packing – Six (6) 5-pound or three (3) 10-pound immediate containers 

(packages) will be packed in a 30-pound (net weight) shipping container.

510.3 Closure – Shipping containers shall be strapped or taped.

600 LABELING

610 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 .

611 Commercial Labeling Requirements

611.1 Commercially labeled packages and shipping containers must be labeled in 

accordance with FSIS requirements. Labeling must be approved by FSIS prior 

to acceptance for use under this FPPS.

611.2 Commercial Labels – Commercial labels must be the processor’s own 

commercial label. Distributors’ labels are not allowed.

611.3 Traceable Product – The processor must 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 must 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, must be reviewed by USDA 

before production begins for the contract(s).

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

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

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

the product, e.g. Ingredients: _____________. The allergen statement must 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 ______. 
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Date Revised: 07/16/2015

620 USDA Labeling Requirements

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

requirements in this FPPS must 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 Specification. 

622 Labeling and marking information must be water-fast, non-smearing, of a 

contrasting color, clear and readable.

623 USDA Labeled Shipping Containers

623.1 Labeling and Marking Information

623.2 Requirements – Labeling and marking information must 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 EXHIBITS 1 and 2.

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

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

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

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

630 Universal Product Code bar (UPC)

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

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

printed in machine-readable and human-readable form. The start and stop 

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

of the bar code must be in accordance with UPC guidelines published by GS1 

US, 1009 Lenox Drive, Suite 202, Lawrenceville, New Jersey 08648, (609)620-

0200.

632 The contractor will use the code furnished by USDA. USDA has acquired a 

unique processor's identification number for the commodity purchase programs 

and will use this item code for the commodity purchased under this FPPS. The 

contractors need not join GS1 US.

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

1 07 15001 10462 5.
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Date Revised: 07/16/2015

634 The UPC code must be placed in the lower right-hand corner of the principal 

display panel of each shipping container.

635 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 must be legibly printed in 

permanent ink.

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

638 Shipping containers or labels with incorrect contract number, plant number, net 

weight, date packed, must be corrected before they are used. The incorrect 

information must be blocked out and the correct information legibly printed, 

stamped, or stenciled in permanent ink. Additionally, the name, address, and 

phone number of the processor must appear on each shipping container.

640 Additional Labeling Issues

641 The following are not acceptable for use under this FPPS:

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

641.2 Commercial labeling traceability coding and systems that have not been 

reviewed by a representative of USDA/AMS/LPS/QAD. 

641.3 Distributor Commercial Labels

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

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

650 Free Along Side (FAS) Vessel Deliveries 

651 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 must be clearly printed on at least two sides 

of each panel.

700 PREPARATION FOR DELIVERY

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

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

principle display panel to facilitate certification examinations.

720 Sealing – All products must be delivered to AMS assigned destinations under 

seal with tamper proof, tamper resistant, serially numbered, high security seals 

that meet the American Society for Testing and Materials (ASTM) Standard 

F1157-04 and/or the International Organization for Standards (ISO) 17712-2010 

as required under this Supplement. Seals shall be 1⁄8th - inch diameter cable, 

high-security bolt, or equivalent. 

730 Delivery Unit – Each delivery unit will consist of a 1,300 cases with a net weight 

of 39,000 pounds.

740 Size and Style of Containers – Only one size and style of shipping container 

may be used in any one delivery unit.

750 Temperature

751 The commodity must 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 will be

rejected for use under this FPPS.

800 USDA QUALITY ASSURANCE

810 Warranty and Complaint Resolution

810.1 Warranty – The contractor will guarantee that the product complies with all 

FPPS requirements, technical proposal declarations, and provisions set forth in 

the program supplement.

810.2 Complaint Resolution – The contractor’s technical proposal must provide the 

steps taken to resolve complaints received on the product, i.e., point of contact, 

cause and effect analysis, product replacement, monetary compensation and 

corrective and preventative actions taken.

820 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. 
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821 All steps in the manufacturing process will be under the direct supervision of 

QAD personnel and as outlined in QAD policies and procedures. Quality and 

compliance with product requirements will 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.

830 The contractor must provide to the QAD agent, a Certificate of Conformance 

(COC) on company stationery for packaging, packing, and marking material 

requirements and signed by a person authorized to do so by the contractor: 

One COC is adequate for all production under this FPPS.

830.1 “(I)/(We) certify that the packaging, packing, and marking materials used for 

any commodity presented for acceptance under the terms of the FPPS for 

Chicken Strips dated July, 2015 comply or will comply with the terms of this 

FPPS.

Name __________________________

Title __________________________

840 QAD Testing – All testing will be in accordance with QAD policies and 

procedures for product testing to ensure product complies with all FPPS 

requirements. Tests included to be conducted but are not limited to:

841 Certification of compliance with FPPS requirements for chicken carcasses and 

parts; preparation, formulation, and fabrication; cooking and cooling; packaging 

and packing; freezing; labeling and marking; sampling; net weight; and 

checkloading.

842 Organoleptic requirements conducted in both the boneless and cooked state.

843 Tare weight, metal detection, product length and width, excellent condition, and 

temperature.

844 Final Examination – Material and net weight compliance, verification of

materials and defects, verification of packaging and packing materials, visual 

inspection in the frozen cooked state, and checkloading.

845 A copy of the original USDA, AMS, LPS, QAD Certificate must accompany each

shipment.

846 Destination Examination – Cost of examination, before or after delivery on

accepted product will be for the account of USDA. Costs for examination of

rejected product will be for the account of the contractor. The USDA origin

grader will make arrangements for destination examination prior to delivery.
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900 SHIPMENT AND DELIVERY

901 Shipment and delivery must be made in accordance with the AMS Master 

Solicitation, the Solicitation, and this FPPS.

1000 NON-CONFORMING PRODUCT

1010 The contractor must have documented procedures that assure nonconforming 

product identification, segregation, and disposition in order to prevent misuse 

and that nonconforming product is not delivered to USDA. The plan must 

address 1) control and segregation of non-conforming product, 2) removal of 

any USDA markings, and 3) disposition of non-conforming product, including 

vendor notification in writing to the FSCS Division of final disposition (e.g., 

diverted to commercial production or destroyed).
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Date Revised: 07/16/2015

TABLE 1

Organoleptic Requirements and Defects for Meat

Organoleptic

Requirements:

Criteria: The meat must:

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

cardboard like, tallow like, oily, metallic,

chlorine-like, other foreign or off-odors.

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

rubber, metal, plastic, wood).

(3) Show no evidence of mishandling or deterioration. 

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

dehydration or freezing and thawing.

Bone:

Meat Defects:

Tendon or tendonous

material:

Presence of bone or hard bone-like material

including cartilage.

A boneless, skinless: breast, thigh, drumstick, or 

leg 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.

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.

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.

Skin Defects: A defect for skin is the presence of skin.
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Date Issued: 12/11/2014

Date Revised: 07/16/2015

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TABLE 2

Organoleptic Requirements for Cooked Commodity

Organoleptic 

Requirements: 

Examined after 

cooking prior to 

freezing.

Criteria: 

(a) The commodity must 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 strips; and (iii) foreign materials 

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

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

moistness or be devoid of moisture. It must have the 

appearance of fully cooked product. Meat must not be 

undercooked. Meat that appears un-cooked or undercooked 

is not acceptable under this FPPS.
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Date Revised: 07/16/2015

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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 must be 

legibly preprinted, stamped, stenciled on containers, or printed on a separate selfadhesive 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 must be printed on the “TOP PANEL” or principal display panel. The 

processor’s name and address must 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 LOWER TEMPERATURE

(TOP PANEL) (ONE SIDE 

Panel)

USDA 

Labeling

Information 

(shown in 

Exhibit 2).

(ONE END - Principal Display Panel)
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Date Issued: 12/11/2014

Date Revised: 07/16/2015

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EXHIBIT 2

USDA Labeling Information for Chicken Strips

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

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

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

self-adhesive label applied to containers. The type of meat used must be printed on 

each shipping container. The UPC 14-digit I 2/5 symbol and code, must be shown in 

the lower right-hand corner of the principal display panel. The USDA symbol

(EXHIBIT 4), must 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 must be printed on the “TOP PANEL” or principal 

display panel. The processor’s name and address must 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 STRIPS

Ingredients:

(Food Allergen Statement, 

Must Be Placed Here)

Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be placed Here

KEEP FROZEN

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

30 LBS. (13.61 KG) UPC Symbol and Code 
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Date Revised: 07/16/2015

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EXHIBIT 3

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
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Date Issued: 12/11/2014

Date Revised: 07/16/2015

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EXHIBIT 4

USDA Symbol