Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

______________________________________________________________________

100 ITEM DESCRIPTION

101 Grilled Chicken Fillet-Style, Fully Cooked, Frozen (110921) – This item is produced 

from ready-to-cook boneless, skinless, marinated chicken breast meat with a whole 

breast fillet appearance for use as sandwiches or a stand-alone item. Portion 

Weight shall meet the 2.0 Meat/Meat Alternate. Six (6) 5-pound or three (3) 

10-pound immediate containers (packages) shall be packed in a 30-pound 

(net weight) shipping container. Each delivery unit shall consist of 1,300 cases 

and 39,000 pounds.

200 APPLICABLE DOCUMENTS

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

Division FPPS-Grilled Chicken Fillet-Style, Fully Cooked, Frozen – September

2019: 

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 MSCP-D. 

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

FEDERAL PURCHASE 

PROGRAM SPECIFICATION 

(FPPS) FOR GRILLED

CHICKEN FILLET-STYLE, 

FULLY COOKED, FROZEN

APPROVED

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program

Food Safety and Commodity Specification (FSCS) Division

Room 3932 S-Bldg, Phone: 202-690-3148

Supersedes: FPPS Grilled Chicken Fillet-Style February

2018 – Changes from previous requirements

in blue

Effective: September 2019
Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

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 § 381. 

530 The commodity shall not be processed or packaged more than 60 days prior to the 

first date of the delivery period for each sales order. 

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 §70) and the U.S. Classes, Standards, and Grades for Poultry 

(AMS 70.200 et seq.). The AMS Grader shall be responsible for certification of 

compliance with the requirements of this FPPS for chilled chicken carcasses and 

parts; preparation, formulation, marination, cooking; freezing; packaging and 

packing; labeling and marking; net weight; and checkloading. 

541 AMS Certification – USDA/AMS/LP Program’s QAD field office or the Director of 

QAD, LP Program, AMS, USDA, Room 3932-S, STOP 0258, 1400 Independence 

Avenue, SW, Washington, DC 20250-0258, telephone (202) 720-5705. 

542 QAD Policies and Procedures – All steps in the manufacturing process including 

quality and compliance with product requirements shall be under the direct 

supervision of an AMS Grader utilizing QAD Policies and Procedures. The AMS 

Grader may also select samples for laboratory analyses or inspect the commodity

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

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

processing shift.

543.1 Sub-Lot – Contractor shall clearly identify sub-lot size and maintain the identity and 

traceability of each sub-lot.

550 Chicken from Other Plants – Chicken carcasses and parts may be transferred or 

obtained from other processing plants provided it: 

550.1 has been processed, handled, and identified in accordance with this FPPS, and 
Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

550.2 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.

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

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

551.1 Meat – Boneless, skinless chicken breast meat freshly harvested broiler/fryer 

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

552 The chilled chicken and parts shall maintain an internal product temperature 

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

destination.

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

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

561 Frozen meat may be used when:

561.1 produced from freshly harvested chicken; 

561.2 packaged to protect against quality deterioration during frozen storage and 

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

chicken product can be determined; 

561.3 held no more than 180 days in frozen storage, and 

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

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

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

tempering process.

 

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

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

more than one time. 

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

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

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

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

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

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

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

section.
Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

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

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

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

 26 °F (-3.3 °C) and 40°F (4.4 °C).

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

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

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

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

associated with normal product purge is acceptable.

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

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

shall be drawn and examined for the defects, shown in Table 1, before it is used in 

the formula. The frequency of sampling and the number of defects allowed shall be 

those outlined in the QAD’s Sample Plan Level-1 for boneless, skinless breasts and 

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

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

represents shall be rejected.

567 Unacceptable Meat – Mechanically separated (comminuted), finely ground, flaked, 

or finely chopped chicken breast meat.

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

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

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

rejection of the meat the sample represents. 

570 Size Reduction – Breast Trimmings shall be reduced in size through a plate size of 

0.375 (3/8 inch) diameter. 

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

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

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

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

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

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

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

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

571 Size-Reduced Meat Organoleptic Requirements and Defects 

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

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

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

use under this FPPS. 
Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

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

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

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

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

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

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

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

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

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

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

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

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

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

573 Processing Sequence – Size reduction; formulation; mixing; marinating; portioning, 

cooking, cooling; packing; and freezing of the commodity shall be a continuous 

process. 

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

 (4.4 °C) until cooking.

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

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

marinated boneless, skinless chicken breast trimmings. 

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

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

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

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

water, processing aids, and phosphates before cooking. 

574.2.1 The marinating solution percentage incorporated within tumbled or massaged 

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

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

ready-to-cook weight). 

Water (minimum) 88.75 percent 

Added Processing Aids (up to) 8.00 percent 

Phosphate (sodium or potassium up to) 3.25 percent

 

574.3 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.
Approved by: DBJ

Date Issued: 02/09/2018

Date Revised: 09/23/2019

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

produce a chicken fillet-style with mild flavor profiles suitable for institutional feeding 

systems and shall comprise no more than 2 percent of the raw formula. 

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

exceed 15 percent marinade.

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

allowed.

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

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

574.7 Only raw marinated, or undercooked marinated boneless, skinless breast meat may 

be reprocessed by cooking.

575 Meat/Meat Alternate (M/MA) – Grilled Chicken Fillet-Style M/MA shall be 2.0 

ounces.

580 Cooking, Grill Markings, and Freezing

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

580.2 Grilled Chicken Fillet-Style shall exhibit a shape of a natural chicken fillet and have 

a finished portion weight of 2.40 – 3.0 ounces.

580.3 Grill Marks – At least one side of the chicken fillet-style shall have grill (char) marks.

580.4 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. 

580.4.2 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.

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

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

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

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

metal according to QAD policies and procedures.

591 Equipment – All equipment used to produce chicken fillet for USDA shall be 

maintained and routinely checked for optimal performance.
Approved by: DBJ

Date Issued: 02/09/2018

Date Revised: 09/23/2019

600 PACKAGING AND PACKING

610 Packaging – All packaging material shall comply with FSIS regulations (9 CFR § 

381.144 Packaging Materials). Chicken fillets shall be packed in polyethylene-film 

bags with a wall thickness of not less than 2 mil (0.002 inch) and sealed (tamperevident).

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.

610.2 The chicken fillets shall be packaged in a manner that allows for separation of the 

fillets after freezing. Separation may be achieved by commercially acceptable 

methods.

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

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

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

Solicitation.

630 Shipping containers shall be closed by commercially accepted methods and 

materials. Steel or wire straps shall not be used for final closure. 

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

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

bottom portion. Staples may be used to manufacture and to assemble the 

fiberboard shipping containers, provided the staples are fastened into the container 

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

the shipping containers. 

700 LABELING

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

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

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

required by FSIS regulations.

720 CN Labeling information or a Product Formulation Statement demonstrating product 

contribution to the National School Lunch Program meal pattern requirements is 
Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

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) 

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 applicable FSIS Compliance Guidelines. 

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 (retail, consumer) Labeling Requirements

741.1 Labels shall be the processor’s own commercial (retail, consumer) label. 

741.2 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 immediate container (packaging material) and shipping container is required 

to have a traceability code that is traced back to establishment number, production 

lot, and date. 

742.4 Universal Product Code (UPC) – 1 07 15001 10921 4. 
Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

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 (retail, consumer) labels that do not have a processor traceability 

system and code.

752 Commercial (retail, consumer) labeling traceability coding and systems that have 

not been reviewed by a QAD representative. 

753 Distributor Commercial (retail, consumer) Labels

754 Two or more different commercial (retail, consumer) labels in the same delivery unit.

755 Commercial (retail, consumer) labels and USDA labels in the same purchase unit.

760 Free Along Side (FAS) Vessel Deliveries 

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

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

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

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

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

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

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

820 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.

830 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.

840 A delivery unit shall consist of 1,300 cases with a net weight of 39,000 pounds.

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

requirements at time of checkloading.

842 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. 
Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

850 Loading and Shipping Frozen Commodity

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

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

852 Internal Product Temperature

852.1 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. 

852.2 Optional Temperature Verification – Contractor may request an alternate method 

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

860 Inspection and Checkloading Requirements

861 Inspection for contract compliance shall be made by a USDA representative, in 

accordance with 7 CFR § 70, FSIS regulatory requirements, 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.

862 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.

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 Refer to the current MSCP-D. 
Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

1011 In addition, each shipping container shall be identified with a USDA Contract 

Compliance stamp. 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.

1011.1 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.

1012 A copy of the original USDA Poultry Products Grading Certificate issued at time of 

checkloading shall accompany each shipment. 

1012.1 Railcar or Piggyback – The certificate shall be placed in the railcar or trailer for easy 

access to the AMS Grader, warehouseman, or consignee, as applicable.

1012.2 Trucks – The driver shall, upon delivery, give the certificate to the AMS Grader, 

warehouseman, or consignee, as applicable.

1020 Loading and Sealing of Vehicles, Delivery Notification, and Split Deliveries

1021 Refer to the current MSCP-D. 

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.

1120 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. 

1130 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). 

1130.1 Commodity not meeting this requirement shall be rejected for use under this FPPS.

1200 PRODUCT ASSURANCE AND COMPLAINT RESOLUTION

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

FPPS requirements and provisions set forth in the 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 

Program (CPP) Contracting Officer for review and determination. Full list of CPP

contacts can be found at:
Approved by: DBJ

Date Issued: 02/09/2018

Date Revised: 09/23/2019

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

monetary compensation. The procedures shall be used to resolve product 

complaints from recipient agencies or AMS.
Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

TABLE 1 

Organoleptic Requirements and Defects for Meat

Organoleptic 

Requirements:

Meat shall: (a) not be rancid; have a fruity, sulfide-like, 

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

foreign or off-odors; not contain foreign materials (e.g.,

glass, paper, rubber, metal, plastic, wood); or show 

evidence of mishandling or deterioration; and (b) have a 

bright color and show no evidence of dehydration or 

thawing and refreezing. 

Bone: Presence of bone or hard bone-like material

including cartilage.

Meat Defects:

Tendon or tendonous

material:

A boneless, skinless breast or tenderloin with more 

than one-half of the meat missing.

Moderate discolorations or blood clots. Lightly

shaded discolorations exceeding an aggregate area 

equivalent to a circle with a diameter of 0.50 inch 

(1.27 cm). Slight discolorations are permitted, provided 

the discoloration does not detract from the overall 

appearance of the meat. 

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 Defect: Presence of skin.
Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

TABLE 2 

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

Organoleptic 

Requirements:

Meat shall: (a) not be rancid; not have a fruity, sulfide-like, 

cardboardy, tallowy, oily, metallic, chlorine-like, or other foreign 

and off-odors; not contain foreign materials (e.g., glass, paper, 

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

deterioration; and (b) have a bright color.

Defects – Meat 

and Trim

Bone or bone-like material.

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

tendonous material.

TABLE 3 

Organoleptic Requirements for Finished Chicken Fillet

Organoleptic 

Requirements: 

Examined after 

cooking prior to 

freezing.

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 fillet; and (b) not contain foreign 

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

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

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

appearance of a fully cooked product. Meat that appears uncooked or undercooked is not acceptable under this 

FPPS.
Approved by: DBJ

Date Issued: 02/09/2018 

Date Revised: 09/23/2019

EXHIBIT 1 

USDA Labeling Information for Grilled Chicken Fillet-Style

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

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

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

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

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

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

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

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

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

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

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

LOWER TEMPERATURE” shall be printed on the top panel.

Frozen Fully-Cooked Boneless, Skinless

Chicken Meat

GRILLED CHICKEN FILLET-STYLE

Ingredients:

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Shall Be Placed Here)

Processor’s Nutrition Facts Label

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KEEP FROZEN

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

30 LBS. (13.61 KG) UPC Symbol and 1 07 15001 10921 4