1 

Approved by CMS

Date Issued: 10/31/2013 

Date Revised: 03/30/2017

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

 Supersedes: Chicken Strips, Fully Cooked July 2015 –

Changes from previous requirements in blue

 Effective: MARCH 2017

100 ITEM DESCRIPTION

110 Chicken Strips (110462) – Frozen, fully cooked, chicken strips, produced from 

ready-to-cook boneless, skinless chicken meat of either white and dark meat, or all 

white meat. The commodity shall be packaged 5 or 10 pounds per plastic-film bag 

to a net weight of 30 pounds in each fiberboard shipping container totaling 39,000 

pounds.

200 APPLICABLE DOCUMENTS

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

Division FPPS-Chicken Strips, Fully Cooked, Frozen – March 2017: 

210.1 AMS/LPS/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 and Solicitation.

300 CHECKLIST OF REQUIREMENTS

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

Procurements. 

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

Procurements. 
2

Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

330 The contractor’s Production Plan shall describe and demonstrate that the 

production process and documented quality control program, including the 

procedures, records, forms, etc., are in conformance with Section 500 

PROCESSING. The FSCS Division may request changes to the Production Plan at 

any time.

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

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

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

Regulations Governing the Voluntary Grading of Poultry Products and Rabbit 

Products (7 CFR § 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; formulating, marinating, cooking, and slicing chicken into strips; freezing; 

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

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

QAD, LPS Program, AMS, USDA, Room 3953-S, STOP 0258, 1400 Independence

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

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

AMS Grader and as outlined in QAD Policies and Procedures. Quality and 

compliance with product requirements shall be determined in accordance with QAD

policies and procedures. The AMS Grader may also select samples for laboratory 

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

of destination.

543 Lot Definition – A lot is the amount of packaged commodity produced during a 
3

Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

processing shift. 

543.1 Sub-Lot – The Contractor’s Production Plan shall clearly identify sub-lot size and 

maintain the identity and traceability of each sub-lot.

550 Chicken from Other Plants – Chilled chicken and chicken 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 

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

applicable requirements of this FPPS as evidenced by USDA certification.

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

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

container.

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

not higher than 40 °F (4.4 °C) and not lower than 26 °F (-3.3 °C) when shipped from 

the origin plant, during transit and when received at the destination plant.

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

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

561 Frozen meat may be used when: 

561.1 produced from freshly harvested chicken, packaged to protect against quality 

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

kind, and specific deboned product can be determined, 

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

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

561.4 After thawing, the meat shall be processed without refreezing.

562 Maximum Temperature – The temperature of the carcasses, boneless parts, or 

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

processing into the commodity.

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

continuous basis after deboning shall be cooled by cooling methods and media that 

ensure that the internal product temperature is lowered to not higher than 40 °F (4.4 

°C) and not lower than 26 °F (-3.3 °C). 
4

Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

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

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

the meat.

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

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

associated with normal product purge is acceptable.

570 Meat – The commodity shall be prepared from boneless, skinless chicken meat in a

proportion of white and dark meat no less than 70% white meat and no more than

30% dark meat from freshly harvested broiler/fryer chickens (AMS 70.201(c)) or 

parts (AMS 70.210), or all white meat.

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

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

572 Bone, Skin, and Fat (See Table 1) – Bones, skin, and excess fat shall be removed

from the meat before use.

572.1 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. 

572.2 Excess Fat Includes: 

572.2.1 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;

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

beyond the meat tissue.

572.2.3 If the sample has more defects than the maximum tolerance for the sample plan, 

the meat the sample represents shall be rejected.

573 Organoleptic Requirements – Meat shall be examined on a continuous basis for 

organoleptic requirements shown in Table 1. If the meat does not comply with the 

organoleptic requirements, the meat the samples represent shall be rejected for use 

under this FPPS.

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

basis.

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

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

and the number of defects allowed shall be those outlined in the LPS Program’s 

Sample Plan Level-1. Separate examinations shall be made for bone and other 

defects, respectively.
5

Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

574.2 Regardless of the kind and number of defects found, any sample with bone or hard 

bone-like material shall be cause for the rejection of the meat the sample 

represents.

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

the meat the sample represents shall be rejected.

575 Processing Sequence – The marinating and pressing or pressing and marinating, 

cooking, cutting into strips, and individual freezing of the commodity shall be a 

continuous sequential process. Marinated product may be held overnight at or 

below 40 oF and above 26 oF, until cooking. 

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

skinless chicken white and dark meat or all white meat.

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

water, processing aids, and phosphates before cooking. 

581 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 8.00 percent 

Phosphate (sodium or potassium up to) 3.25 percent

582 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.

583 Flavorings (9 CFR § 381.118(c)), soy, and gluten are not allowed.

584 The marinating and pressing, cooking, cutting into strips and individual freezing of

the commodity shall be a continuous and sequential process.

585 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.

590 Cooking, Grill Markings, Slicing, and Freezing

591 All products will be fully cooked in accordance with FSIS regulations.

591.1 Contractors shall include in their Production Plan additional measures taken to 

reduce the appearance of undercooked meat (pinkness) in dark meat. 
6

Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

592 Uniform Thickness (Pressing) – The marinated meat shall pass through a press to

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

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

594 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.

595 Strips shall be a minimum 0.5 inch (1/2-inch) in width and range in length between 

1.0 – 4.0 inches with an allowance of ten percent less than 1 inch. Compliance with 

length range shall be determined in accordance with QAD Instruction 607 – Portion 

Control and Weight Range Certification.

596 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.

597 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. Compliance with metal detection shall be determined in accordance 

with QAD Instruction 609 – Metal Detection. 

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

maintained and routinely checked for optimal performance.

600 PACKAGING AND PACKING

610 The contractor shall assure that all packaging, packing, labeling, closure, marking,

and palletization comply with the National Motor Freight Regulations and FSIS

regulations and the requirements listed below.

620 Packaging – All packaging and packing materials shall be clean and in new 

condition, shall not impart objectionable odors or flavors to the commodity, shall be 

safe 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)).

621 Plastic-film Bags – Bags for packaging and/or packing the commodity shall be a 

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

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

during the conditions of use. Closure methods shall be approved by a 
7 

Approved by CMS

Date Issued: 10/31/2013 

Date Revised: 03/30/2017

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

must not be used for sealing plastic-film bags.

630 Shipping Containers – Shipping containers shall: 

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

carrier(s) 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 

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

the shipping containers.

 

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

commodity shall be packed in a fiberboard shipping container.

700 LABELING

710 CN Labeling information or a Product Formulation Statement demonstrating product 

contribution to the National School Lunch Program meal pattern requirements is 

required. For more information on the CN Labeling Program, see the section for 

Food Manufacturers/Industry on the FNS website: 

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

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

labeling is selected, both the packages and shipping containers within a purchase 

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

(either commercial or USDA) within a purchase unit.

720 Commercial Labeling Requirements

721 Commercially labeled packages and shipping containers shall be labeled in 

accordance with FSIS requirements. Labeling shall be approved by FSIS prior to 

acceptance for use under this FPPS.

722 Commercial labels shall be the processor’s own commercial label. 
8 

Approved by CMS

Date Issued: 10/31/2013 

Date Revised: 03/30/2017

723 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 before production begins for the 

contract(s).

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

Nutrition Facts shall 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 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 Compliance Guidance at: 

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

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

730 USDA Labeling Requirements

731 When USDA labeling is used, any deviations from the USDA labeling requirements 

in this FPPS shall be approved by the Contracting Officer, in writing, prior to start of 

production. Labeling and marking of the product shall be in accordance with this 

FPPS. 

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

contrasting color, clear and readable.

733 USDA Labeled Shipping Containers Requirements

733.1 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 

EXHIBITS 1 and 2. 

 

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

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

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

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

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

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

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

contains ______.
9

Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

733.3 Universal Product Code bar (UPC)

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

shipping container. The complete code, including the check digit, shall be printed in 

machine-readable and human-readable form. The start and stop indicators will be 

included in the bar codes. Printing, readability, and scanability of the bar code shall

be in accordance with UPC guidelines published by GS1 US, 1009 Lenox Drive, 

Suite 202, Lawrenceville, New Jersey 08648, (609) 620-0200.

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

unique processor's identification number for the commodity purchase programs and 

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

contractors need not join GS1 US.

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

1 07 15001 10462 5.

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

panel of each shipping container.

734 Recycle Symbol and Statement – The contractor shall place somewhere on the 

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

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

recycle symbol and statement shall be legibly printed in permanent ink.

735 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.

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

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

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

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

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

740 Unacceptable Labeling 

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

742 Commercial labeling traceability coding and systems that have not been reviewed 

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

743 Distributor Commercial Labels

744 Two or more different commercial labels in the same purchase unit.
10

Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

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

750 Free Along Side (FAS) Vessel Deliveries 

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

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

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

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

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

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

deterioration during storage, such as tears, holes, or improperly sealed or closed 

packages.

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 Purchase or Delivery Unit – Each 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 LPS Program’s instructions for 

this FPPS.

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 
11

Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

that have been tentatively rejected and exceed 2 °F (-16.7 °C) when reoffered shall

be rejected for use under this FPPS.

852 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 LPS Program’s instructions for this 

FPPS.

860 Inspection and Checkloading

861 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.

862 Procedures – The inspection and checkloading shall be performed by an AMS 

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

be obtained by contacting the nearest QAD field office or the Director of QAD, LPS 

Program, AMS, USDA, Room 3953-S, STOP 0258, 1400 Independence Avenue, 

SW, Washington, D.C. 20250-0258, telephone (202) 690-3147. 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 AMS Master Solicitation of Commodity 

Procurements, 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 Shipment and Delivery – Refer to the current AMS Master Solicitation of Commodity 

Procurements. 

1011 In addition, the contractor shall adhere to the following provisions:
12

Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

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

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

personnel under the supervision of the AMS Grader shall stamp one end of each 

shipping container prior to shipment. If there is inadequate space available on 

either end of the shipping container, the stamp may be applied to a side of the 

container.

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 – If shipment is by rail or piggyback, the certificate shall be 

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

consignee, as applicable.

1012.2 Trucks – If shipment is by truck, the driver shall, upon delivery, give the certificate to 

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

1020 Loading and Sealing of Vehicles

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

1030 Delivery Notification

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

1040 Split Deliveries

1041 Refer to the current AMS Master Solicitation of Commodity Procurements.

1100 DESTINATION EXAMINATION

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

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

examinations of rejected delivery units shall be for the account of the contractor. 

The origin AMS Grader shall make arrangements for destination examination prior 

to delivery.

1111 Commodity Requirements – Before acceptance by consignee, the commodity may 

be examined by an AMS Grader on a spot-check basis for temperature, condition, 

identity, and when applicable, count. The commodity may be examined for 

conformance to contract provisions at any time required by the Contracting Officer. 

1112 Temperature – The commodity shall arrive at destination at an average internal 

product temperature not to exceed 10 °F (-12.2 °C) with no individual temperature 

exceeding 15 °F (-9.4 °C). 
13

Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

1200 PRODUCT ASSURANCE AND COMPLAINT RESOLUTION

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

all FPPS requirements and provisions set forth in the AMS Master Solicitation of 

Commodity Procurements and Solicitation.

1220 Complaint Resolution – Customer complaint resolution procedures shall be the 

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

investigation steps, 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.
14

Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

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: Less than 1 inch in 

diameter and 3 inches in length.

A boneless, skinless 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.
Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

15

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 fajita 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.
Approved by CMS

Date Issued: 10/31/2013 

Date Revised: 03/30/2017

16

EXHIBIT 1

USDA Labeled Shipping Containers

Marking Information: Shipping containers shall be marked substantially as shown 

below. Detailed labeling information is provided in EXHIBIT 2. Markings shall be legibly 

preprinted, stamped, stenciled on containers, or printed on a separate self-adhesive 

label applied onto containers. The USDA symbol (EXHIBIT 4), is to be a minimum of 

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

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

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

indicate the individual processing plant, the company headquarters, or the company 

address and phone number that handles product complaints.

(THE OTHER END Panel)

(THE OTHER 

SIDE Panel) 

(TOP PANEL)

PERISHABLE--KEEP FROZEN

 KEEP AT 0 oF (-17.8 °C) 

 OR LOWER TEMPERATURE

(TOP PANEL) (ONE SIDE 

Panel) 

USDA 

Labeling

Information 

(shown in 

Exhibit 2).

(ONE END - Principal Display Panel) 
Approved by CMS

Date Issued: 10/31/2013 

Date Revised: 03/30/2017

17

EXHIBIT 2

USDA Labeling Information for Chicken Strips

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

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

legibly preprinted, stamped, stenciled on containers, or printed on a separate selfadhesive label applied to containers. The type of meat used shall be printed on each 

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

lower right-hand corner of the principal display panel. The USDA symbol (EXHIBIT 4), 

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

PANEL” or principal display panel. The processor’s name, address, and phone number 

shall be printed on the “TOP PANEL” or principal display panel. The processor’s name 

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

or the company address and phone number that handles product complaints. 

Frozen Fully-Cooked Boneless, Skinless

Chicken Meat

CHICKEN 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 
Approved by CMS

Date Issued: 10/31/2013 

Date Revised: 03/30/2017

18

EXHIBIT 3

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE 
Approved by CMS

Date Issued: 10/31/2013

Date Revised: 03/30/2017

19

EXHIBIT 4

USDA Symbol