Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

100 ITEM DESCRIPTION

110 Turkey Taco Filling (100119) – Frozen, fully-cooked turkey taco filling, produced 

from ready-to-cook, non-basted, turkey carcasses and parts. The commodity shall

be packaged in ten 3-pound or six 5-pound packages to a net weight of 30 pounds 

in each fiberboard shipping container. A purchase unit shall consist of 1,300 

shipping containers totaling 39,000 pounds.

200 APPLICABLE DOCUMENTS

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

– Turkey Taco Filling – November 2021:

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

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

210.3 Regulations Governing the Voluntary Grading of Poultry Products and Rabbit

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

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

210.4 AMS Master Solicitation for Commodity Procurements – Domestic Programs

(MSCP-D) and Solicitation.

300 CHECKLIST OF REQUIREMENTS

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

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

330 Pre-bid Requirements – Each Contractor shall submit for approval a written 

technical proposal and product sample produced under AMS oversight to this 

FPPS. Submissions shall be reviewed and approved prior to solicitation offer due 

date for Contractor to be eligible to bid. No deviations from approved technical 

proposal and product sample shall be permitted after award.

FEDERAL PURCHASE 

PROGRAM SPECIFICATION (FPPS) 

FOR TURKEY TACO FILLING

APPROVED

Agricultural Marketing Service (AMS)

Livestock and Poultry (LP) Program

Standards and Specifications Division (SSD)

Room 2624 S-Bldg., Phone: 202-690-0086

Supersedes: Turkey Taco Filling July 2017 –

Changes from pervious requirements in blue

Effective: November 2021
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

330.1 Contractors with previously approved technical proposals are not required to 

resubmit. Any change to previously approved technical proposal and product 

sample (ingredient/formulation) shall be resubmitted for review and approval to 

SSD prior to bid. 

331 Technical Proposal – The proposal shall be a written statement describing the 

Contractor’s company and product’s conformance with the FPPS requirements. 

The narrative shall not exceed two pages and shall contain the Contractor’s 

experience with producing a commercial turkey taco filling product, and past 

performance in producing a market acceptable product.

332 Bid Sample – The product sample shall be shipped directly to AMS SSD at no 

expense to the government. The product sample shall contain two 3-pound bags or 

one 5-pound bag and be produced in accordance with the FPPS for Turkey Taco 

Filing. An AMS Grader shall be present to certify the product sample during 

production.

332.1 In addition to a product sample, the following supporting documentation shall be 

provided: the LP-210P Grading Certificate, a nutrient analysis, a copy of the 

nutrition facts panel, ingredients statement, allergen declaration (if applicable), a 

copy of the CN label statement or manufacturer’s product formulation statement, 

and instructions for preparation of the product sample for testing.

332.2 The product sample, certificate and analysis shall be marked in a way to clearly 

link the specific sample product to its supporting documentation (example lot 

number/code).

332.3 The product sample shall be labeled with the following statement: “PRODUCT 

SAMPLE SUBMITTED FOR EVALUATION BY THE AMS, SSD STAFF.”

333 The technical proposal and product sample shall be delivered by express service 

to USDA AMS SSD. Please contact Anjeanette Johnson, 

Anjeanette.johnson@usda.gov or 202-309-3182, for submission instructions.

334 Evaluation criteria for the technical proposal and product sample are listed in Table 

4.

400 HARVESTING

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

Service (FSIS) regulations and requirements, including 9 CFR § 381, and shall be 

done under FSIS inspection.

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

Directive 6110.1 Verification of Poultry Good Commercial Practices.

500 PROCESSING
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

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

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

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

90 days prior to the first day of the delivery period for each sales order.

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

processing shift.

520 Performance Standards – Product shall be produced under FSIS pathogen 

reduction standards, as specified in 9 CFR § 381. 

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

Regulations Governing the Voluntary Grading of Poultry Products and Rabbit 

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

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

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

parts; size-reduced turkey products; ground turkey; processing, formulation, 

packaging, cooking of the commodity, and packing; turkey taco filling; freezing; 

labeling and marking; sampling; laboratory results; and net weight. 

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

the QAD, LP Program, AMS, USDA, Room 2092-S, STOP 0258, 1400

Independence Avenue, SW, Washington, DC 20250-0258, telephone (202) 690-

3147. 

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

AMS Grader and as outlined in QAD Policies and Procedures for quality and 

compliance with product requirements. 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.

530 Turkey Taco Meat

531 The commodity shall be produced from ground turkey meat (with skin attached or 

without skin) from ready-to-cook, non-basted, young turkey carcasses and parts 

(no solution or ingredients added).

531.1 Skin that is not attached to meat shall not be used in the commodity.

531.2 Neck and crop skin shall not be used in ground turkey.

531.3 Desinewing Requirements – The long bone (tibiotarsus) shall be removed from the 

drumsticks (with or without attached skin) prior to processing through a desinewer 

to remove the tendons.

532 Frozen meat may be used when: 

532.1 produced from freshly harvested young turkeys; 
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

532.2 packaged to protect against quality deterioration during frozen storage and 

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

product can be determined;

532.3 held not more than 180 days in frozen storage; and 

532.4 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.

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

commodity shall not be derived from turkey meat (carcasses, parts, or ground 

turkey) that has been frozen more than one time. 

534 Turkey from Other Plants – Turkey carcasses and parts may be transferred or 

obtained from other plants, provided it:

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

534.2 complies with the non-basted, organoleptic, 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.

535 Type, class, and specific name of the product, part, boneless part, or meat; date 

harvested or date placed in frozen storage; and the USDA-assigned plant number 

shall be shown on each shipping container.

536 The chilled turkey and turkey carcasses 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. 

540 Meat Time Requirements 

541 The chilled commodity shall be processed, packaged, packed, and placed in a 

freezer within 7 calendar days after the date of harvest. 

541.1 Within this 7-day timeframe the ground turkey shall be fabricated into the cooked 

commodity within 72 hours after size reduction.

542 Maximum Temperature – The temperature of the carcasses, bone-in or boneless 

parts, and skin shall not exceed 55 °F (12.8 °C) at any time during preparation or 

processing into ground turkey.

543 Cooling Requirements – Carcasses and bone-in or boneless parts which are not 

used in the ground turkey on a continuous basis shall be cooled by methods or 

media to ensure that the internal product temperature is continuously lowered to 

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

Date Revised:7/10/2017

Date Issued: 11/23/2021

543.1 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 

meat and parts.

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

temperature of meat or parts shall not be incorporated into the ground turkey. 

Liquid associated with normal product purge is acceptable.

544 Organoleptic Requirements and Defects for Meat and Skin

544.1 Organoleptic Requirements – Meat, boneless parts, deboned drumsticks, and 

parts (bone-in) shall be examined on a continuous basis for the organoleptic 

requirements shown in Table 1. Any product that does not comply with the 

organoleptic requirements will be rejected for use under this FPPS.

544.2 Meat and Skin – A sample of 30 pieces of meat, boneless parts, deboned 

drumsticks, and parts (bone-in) shall be examined for the defects shown in Table 1 

before formulation or size reduction. The frequency of sampling and the number of 

defects allowed shall be those outlined in QAD’s Sample Plan Level 1. If the 

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

product the sample represents shall be rejected.

544.2.1 If simultaneous size-reduction and bone removal systems are to be used, boneless 

parts and deboned drumsticks shall be examined for the applicable defects shown

in Table 1 except for the presence of bone or bone-like material, hard tendinous

material, or cartilage (gristle).

550 Processing and Formulation Requirements for Ground Turkey 

551 Formulation Requirements – Ground turkey shall be formulated according to one of 

the following two formulas:

551.1 Meat and Skin Basis – Formula is based on deboned meat (with skin attached or 

without skin) or boneless parts. The maximum amount that can be used in a 

formula shall be specified.

551.1.1 White Meat (with skin attached or without skin) – The maximum amount of white 

meat that can be used in a formula is 30 percent of the total weight of the formula. 

The white meat may be wing meat or scapula portion. Other white meat trimmed 

from the frames (white frame meat) may be used. White frame meat is limited to 

no more than 3 percent of the total weight of the formula.

551.1.2 Dark Meat (with skin attached or without skin) – Boneless thighs or boneless and 

skinless thighs (not more than one-half of meat missing) or desinewed drumstick 

meat may be used. Dark meat trimmed from the frame (dark frame meat) may be 

used. Dark frame meat is limited to no more than 2 percent of the total weight of 

the formula.
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

551.2 Bone-in Basis – Formula is based on bone-in parts (with or without attached skin). 

The maximum amount of a specific part that can be used in a formula shall be

specified. These parts are for preparation of ground turkey by mechanically 

removing the meat and skin directly from the parts and simultaneously reducing 

the size of the meat and skin (mechanical and simultaneous reduction process).

551.2.1 Drumsticks/Thighs – Drumsticks and/or thighs may be used.

551.2.2 Wings – Wings may be whole wings, the first portions, or attached first and second 

portions. Wing tips can only be used when they are part of a whole wing. The 

maximum amount of wings or wing portions that can be used in a formula is 40 

percent of the total weight of the formula.

552 Skin – Skin that is attached to the chilled or frozen meat or parts may be 

formulated according in natural proportion only. 

553 Processing and Size Reduction

553.1 Processing – The meat (with skin attached or without skin) shall be processed and 

blended, as applicable, and reduced in size by equipment and procedures that 

produce a uniform blend of meat and skin with muscle fibers and strand-like 

texture, and having the functional properties of ground turkey.

553.2 Size Reduction – Meat (with skin attached or without skin) for the ground turkey 

shall be reduced in size by one of the following procedures:

553.2.1 Ground through a plate with holes 0.125 inch (1/8 inch) (3.175 mm) in diameter;

553.2.2 Desinewed or reduced through a desinewer plate or screen with holes 0.0591 inch 

to 0.0787 inch (1.5 mm to 2.0 mm) in diameter or as required to ensure equivalent 

removal of tendons present in the meat;

553.3 Unacceptable size-reduced products:

553.3.1 Comminuted meat; 

553.3.2 Any skin that is not attached to the meat; 

553.3.3 Meat reduced to an emulsified or pasty consistency; or 

553.3.4 Meat which developed a discoloration during size-reduction process.

553.4 Cooling Size-Reduced Turkey – Cooling methods and media (e.g., liquid CO2/dryice or liquid N2) may be used before, during, or after size reduction. Ice or ice 

water may not be used to lower the temperature of the ground product.

553.5 Temperature of Size-Reduced Turkey – Temperature of ground turkey or any sizereduced component of the product (ground, desinewed, or mechanically reduced 
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

meat and skin) hereinafter referred to as “ground turkey/ground product” shall not 

exceed 55 °F (12.8 °C).

554 Organoleptic Requirements and Defects for Ground Turkey

554.1 Organoleptic Requirements – The ground turkey shall be examined on a 

continuous basis for the organoleptic requirements shown in Table 2. Any ground 

turkey that does not comply with the organoleptic requirements shall be rejected 

for use under this FPPS.

554.2 Defects for Ground Turkey – A 5-pound sample of ground turkey shall be 

examined for the defects shown in Table 2 prior to formulating into the commodity. 

The defect requirements shall be examined in the fresh state.

554.2.1 The examination for bone shall be made separately from the examination for other 

defects.

554.2.2 Regardless of the kind and number of defects (within Table 2) found, any sample 

containing bone and bone-like material shall be cause for rejection of the product 

the sample represents.

554.2.3 The frequency of sampling and the number of defects allowed shall be those 

outlined in QAD’s Sample Plan Level 2 (SPL-2). If the sample has more defects 

than the maximum tolerance for the sample plan, the product the sample 

represents shall be rejected.

555 Ground Turkey Rework – Ground turkey may be reworked provided:

555.1 the temperature of the ground turkey has not exceeded 55 °F (10 °C) and has 

been maintained at that temperature or lower,

555.2 complies with organoleptic requirements, and 

555.3 is incorporated into batches of ground turkey within 12 hours.

555.4 Time and Temperature Requirements – Ground turkey which has been chilled, 

packaged, and maintained at a product temperature of not higher than 40 °F (4.4 

°C) or lower than 26 °F (-3.3 °C) may be reworked within 72 hours from the end of 

the shift it was produced. When the chilled ground turkey is reworked, the 

temperature of the commodity shall not exceed 40 °F (4.4 °C) during tempering.

556 Freezing Ground Turkey – If the ground turkey is frozen prior to being processed 

into the finished commodity, the ground turkey shall be packaged and/or packed 

(to protect against quality deterioration), and continuously lowered to an internal 

temperature of 0 °F (-17.8 °C) or lower within 72 hours from the time of entering 

the freezer. If any sample of packaged ground turkey does not comply with the 

freezing requirements, the product or lot the sample represents shall be rejected 

for use under this FPPS.
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

560 Processing Ground Turkey into Commodity

561 Temperature – Ground turkey that does not comply with the following temperature 

requirements shall be rejected for use under this FPPS:

561.1 The internal product temperature of ground turkey shall be not higher than 40 °F 

(4.4 °C) and not lower than 26 °F (-3.3 °C) before it is processed into the 

commodity and shall be determined just before it is formulated and mixed with 

spices and flavorings. Unless otherwise specified, chilled ground turkey shall be 

fabricated into the cooked commodity within 72 hours after grinding.

561.2 Frozen ground turkey may be used when:

561.2.1 Packaged to protect against quality deterioration during storage and identified so 

the time in storage can be determined;

561.2.2 Held not more than 60 days in frozen storage if produced from freshly harvested

turkey carcasses, and parts;

561.2.3 The product shows no evidence of thawing and refreezing or freezer deterioration; 

and 

561.2.4 The product temperature is not higher than 40 °F (4.4 °C) and not lower than 26 °F 

(-3.3 °C) during tempering or prior to processing into the commodity. After 

tempering, the ground turkey shall be used in the production of commodity within 

36 hours.

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

commodity shall not be derived from turkey meat (carcasses, parts, deboned meat 

or ground turkey) that has been frozen more than one time. 

562 Ground Turkey from Other Plants – Ground turkey may be transferred or obtained 

from other plants to produce the commodity, provided it is:

562.1 Processed, handled, and identified in accordance with this FPPS and meets the 

temperature requirements, and

562.2 Processed from turkey carcasses and parts which comply with the non-basted, 

organoleptic, and other applicable requirements of this FPPS for turkey as 

evidenced by USDA certification.

563 Type, class, specific name of the product, date harvested or placed in frozen 

storage, and the USDA-assigned plant number shall be shown on each shipping 

container of ground turkey.

564 The chilled and/or frozen ground turkey shall be maintained at an internal product 

temperature not higher than 40 °F (4.4 °C) during transit, from plant origin to 

destination.
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

570 Processing Sequence and Formulation

571 Commodity processing shall follow the sequence stated within this paragraph. 

Unless otherwise specified, ground turkey processing, turkey taco formulation, 

mixing, packaging then cooking or cooking then packaging (or other 

packaging/cooking alternative), chilling, and freezing of the commodity shall be a 

continuous process that complies with the time and temperature requirements of 

this FPPS. Formulation and mixing may be accomplished during the cooking 

processes.

572 Formulation – Proportions of ingredients required in preparing the commodities are 

as follows: 

572.1 Ingredients Percent 

Ground Turkey (Minimum) 60.00

Water (Maximum) 26.00

Tomato Paste (Range) 6.00 – 10.00

Spices/Flavorings/Other Ingredients Formulation (Range) 4.00 – 6.00

Soy Protein (Maximum percent of total formula) (Range) 4.00 – 6.00

 Total 100.00

572.2 Fat content shall not exceed 11% of the finished product.

572.3 The sodium content of the cooked turkey taco filling shall be equal to or lower than 

300 mg per 100 g.

572.4 “Other ingredients” may include potassium phosphate. Spices/flavorings shall be 

the types used in conjunction with mild turkey taco flavoring. Ingredients to be 

included are cumin, paprika, garlic powder, onion powder, and chili powder.

572.5 Soy protein (in a dry form, not hydrated) used in the spices/flavorings/other 

ingredients formulation shall not exceed 6 percent of the total formula. The 

contractor shall furnish the AMS Grader a statement by the manufacturer certifying 

the spices, flavorings, and other ingredients are in compliance with this FPPS prior 

to production.

572.6 Processing aids (e.g., anti-caking agents, 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. Gluten

and MSG are not allowed.

573 Mixing – A uniform blend of ground turkey, water, and spices/flavorings shall be

achieved by mechanically mixing all ingredients prior to packaging.

574 Cooking – Formulated raw commodity must be cooked prior to or after packaging 

(or other packaging/cooking alternative) in accordance with the processing 

sequence.
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

574.1 The commodity shall reach an internal temperature of at least 165 °F (73.9 °C) 

during cooking. Cooking methods and product temperature shall be monitored by 

FSIS personnel and procedures.

575 Reprocessing Cooked Commodity – Cooked and packaged commodity which does 

not meet the FPPS requirements may be reprocessed provided the:

575.1 Product is reprocessed within 8 hours from the time of cooking; 

575.2 Temperature of the cooked commodity has been lowered to not higher than 40 °F 

(4.4 °C) and not lower than 26 °F (-3.3 °C) if the product is held for longer than 8 

hours; and

575.3 Commodity is incorporated into raw formulated commodity (at a maximum of 5 

percent of the formulated batch), packaged, cooked, and placed in a freezer within 

48 hours of packing.

576 Freezing – Immediately after cooking, the product shall be placed under 

refrigeration where the internal product temperature of the cooked packaged 

commodity is continuously lowered. The commodity shall be packed and placed in 

a freezer within 48 hours of packing. The internal temperature of the packaged 

and packed commodity shall be continuously lowered to 10 °F (-12.2 °C) or lower 

within 72 hours from the time of entering the freezer. If any sample of the 

commodity does not comply with the freezing requirements, the product or lot the 

samples represent shall not be accepted for use under this FPPS.

580 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. 

581 Commodity found to be contaminated with metal shall be handled in accordance with 

FSIS procedures. Other procedures for the examination of the commodity shall be 

approved by the SSD in writing. 

600 PACKAGING AND PACKING

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

and palletization comply with the National Motor Freight Regulations and FSIS 

regulations and the requirements listed below.

620 Packing – Product shall be packed in ten 3-pound or six 5-pound packages with a 

net weight of 30 pounds.

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

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

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

food products, and shall be tamper-evident. Tamper-evident is defined as 

packaging and packing materials with one or more indicators or barriers to entry, 
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

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)).

631 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 4 mil (0.004 inch); and 

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

during the conditions of use. Closures shall be heat sealed. 

631.1 The bag and seal shall be of a design and structure to remain intact (sealed) and 

prevent leaking when the commodity is reheated (by recipient) in a boiling water 

bath.

640 Shipping Containers – Shipping containers shall: 

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

carrier(s) for safe transport to point of destination, 

640.2 Be of such size to pack the commodity without slack filling or bulging, 

640.3 Withstand the stresses of handling, shipping, stacking, and storage, and 

640.4 Be closed by commercially accepted methods and materials. Steel or wire straps 

shall not be used for final closure.

641 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.

650 Organoleptic Requirements and Product Characteristics

651 After packaging, a package of commodity shall be sampled and examined for 

organoleptic requirements. If any sample does not comply with the organoleptic 

requirements, the product the sample represents shall be rejected for use under 

this FPPS. 

651.1 Additionally, the commodity shall be evaluated for the product characteristics 

(defects) shown in Table 3. The frequency of sampling allowed shall be in 

accordance with those outlined in LP Program’s SPL-2. Any defects shall result in

rejection of the product the sample represents. 

652 Production samples shall be evaluated, reviewed, and compared to the approved 

pre-bid sample and supporting documents to ensure compliance with the product 

characteristics found in Table 3-4. 

700 LABELING
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

710 CN Labeling – 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

720 Commercial 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.

730 Commercial Labeling Requirements

731 Commercially labeled packages and shipping containers shall be labeled in 

accordance with FSIS generic label approval requirements for use under this 

FPPS. Packages shall comply with commercial labeling requirements and must 

meet Section 4A52.211-4 of the MSCP-D.

732 Commercial labels shall be the processor’s own commercial labels. Distributors’ 

labels will not be allowed.

733 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 commercial 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).

734 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 ______. For additional guidance refer to the Compliance 

Guidance at:

https://www.fsis.usda.gov/sites/default/files/import/Allergens-Ingredients.pdf

740 USDA Labeling Requirements

741 When USDA labeling is used, any deviation from labeling requirements in this 

FPPS shall be approved by the Contracting Officer, in writing, prior to the start of 
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

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

FPPS. 

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

contrasting color, clear, and readable.

743 USDA Labeled Shipping Containers Requirements

743.1 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.

743.2 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 ______.

744 Universal Product Code (UPC) Bar:

744.1 The 14-digit UPC code for shipping containers of this commodity is: 

1 07 15001 00119 8

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

display panel of each shipping container.

745 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.

750 Use of Previously Printed USDA Labeling Materials

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

labeling) from the Commodity Specification for Turkey Taco Filling from the 

preceding year may be used. If the ingredients statement, labeling of the 

ingredients, or nutrition facts information or panel changes from that printed on 

existing supplies, the contractor/processor must request temporary approval for 

use of carryover inventories from FSIS.

750.2 Shipping containers or labels with incorrect: (1) plant number, (2) net weight, (3) 

date packed, (4) name of product, (5) ingredients statement, or (6) nutrition facts 

information or panel must be corrected before they are used. The incorrect 

information must be blocked out and the correct information legibly printed, 
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

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

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

760 Unacceptable Labeling:

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

762 commercial labeling traceability coding and systems that have not been reviewed 

by a representative of USDA/AMS/LP/QAD;

763 distributor commercial labels;

764 two or more different commercial labels in the same purchase unit;

770 Free Along Side (FAS) Vessel Deliveries

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

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

Number. The address must be clearly printed on at least two sides of each pallet.

800 FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY 

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

defects that affect protection, expose product, or permit dehydration or freezer 

burn; or permit 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 (7 CFR § 42). 

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

QAD’s policies and procedures.

841 A delivery unit or purchase unit shall consist of (3) 10-pound or (6) 5-pound 

packages packed in 30 pound shipping containers, totaling 39,000 pounds net.

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
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

852.1 Frozen – Commodity shall be 2 °F (-16.7 °C) or lower at 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 – 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 applicable LP Program’s instructions for this 

FPPS.

860 Inspection and Checkloading

861 For inspection and checkloading at time of shipping, the Contractor shall utilize either

USDA Grader or Contractor Checkloading to certify. The Contractor shall notify USDA AMS 

QAD Supervisor prior to production. The requirements for selection are as follows:

862 USDA Grader Checkloading Requirements – Inspection for contract compliance 

shall be made by a USDA representative, in accordance with 7 CFR § 70, FSIS 

regulations, and this FPPS, at 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.

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

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

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

Program, AMS, USDA, 1400 Independence Avenue, Room 2092-S, STOP 0258, 

Washington, DC 20250-0258, telephone (202) 690-3147. 

862.2 The quality, quantity, weight, packaging, packing, and checkloading of the 

commodity shall be evidenced by certificates issued by the AMS Grader. The 

contractor shall not ship the commodity unless informed by the AMS Grader that 

the designated commodity to be shipped meets the requirements of the AMS 

MSCP-D, Solicitation, and this FPPS.

863 Contractor Checkloading Requirements – Inspection for final contract compliance shall be 

made by the Contractor, in accordance with 7 CFR § 70, FSIS regulations, and this FPPS. 

The quality, quantity, weight, packaging and packing of the commodity shall be evidenced 

by a Certificate of Conformance that verifies the designated commodity to be shipped 

meets all the requirements as stated in this FPPS, MSCP-D and Solicitation. 

863.1 Procedures – The contractor shall perform checkloading examinations at the time of 

shipment – as described in this FPPS starting at the section labeled Loading and Shipping 

Frozen Commodity and sections thereafter – and shall issue a corresponding Certificate of 

Conformance (Exhibit 4). The Contractor is required to provide an acceptance document to 
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

accompany each shipment. Additional details are found in the AMS MSCP-D, Section 

4A52.247-3 for Bill of Lading Notations. 

863.2 Contractors inspection records and checkloading documentation shall be complete and

maintained, including the Certificate of Conformance, and made available to USDA, as 

requested, to assure Contractor Checkloading compliance. Contractor checkloading activity 

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

Program at the cost of the contactor.

900 PALLETIZED UNIT LOADS

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

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

be stacked in a manner that minimizes the overhang of the shipping containers 

over the edges of the pallets and exposes each shipping container’s principal 

display panel to facilitate certification examinations. 

920 Size and Style of Container – Only one size and style of shipping container shall 

be used in any one delivery unit. 

1000 SHIPMENT AND DELIVERY

1010 Shipment and Delivery, including Loading and Sealing, Delivery Notifications and 

Split Deliveries – Refer to the current AMS MSCP-D. 

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

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

stamp with the applicable production date. An AMS Grader, or other authorized 

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

shipping container online. If there is inadequate space available on either end of 

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

1011.2 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 Contractor’s Certificate of Conformance and Bill of Lading or the 

original USDA Poultry Products Grading Certificate issued at time of checkloading 

shall accompany each shipment.

1100 DESTINATION EXAMINATION

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

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

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

The origin AMS Grader shall make arrangements for destination examination prior 

to delivery.
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

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

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

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

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

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

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

exceeding 15 °F (-9.4 °C) when shipped, during transit, and when received at the 

destination plant. When any sample exceeds 15°F (-9.4°C) the purchase unit shall 

be rejected for use under this FPPS. 

1200 PRODUCT ASSURANCE AND COMPLAINT RESOLUTION

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

with all FPPS requirements and provisions set forth in the FPPS, AMS MSCP-D,

and Solicitation. 

1211 Waiver Requests – Contractor shall submit all waiver requests directly to the 

Commodity Procurement Program (CPP) Contracting Officer for review and 

determination. Full list of CPP contacts can be found at:

https://www.ams.usda.gov/selling-food/cp-contacts

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.
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

Table 1. Organoleptic Requirements and Defects for Meat and Skin

Criteria

Organoleptic Requirements: Shall be free from rancidity; free of fruity, sulfidelike, cardboardy, tallowy, oily, oxidized, metallic, 

chlorine-like, or other off or foreign odors; free of 

foreign materials (e.g., glass, paper, rubber, metal, 

plastic, wood); shall show no evidence of 

mishandling or deterioration; and shall have a 

bright color with no evidence of dehydration or 

thawing and refreezing.

All Meat and Parts (With Skin 

Attached or Without Skin):

Defects

A flesh bruise on meat or on a part that exceeds 

an area equivalent to the area of a circle with a 

diameter of 0.75 inch (1.91 cm).

Large blood clots on the meat or on a part that 

exceed an area equivalent to the area of a circle 

with a diameter of 0.25 inch (0.64 cm).

Skin that is not attached to the meat.

A defect for discolorations in the meat or skin is 

when the area of all discolorations, that are 

moderate in intensity, exceeds an area equivalent 

to the area of a circle with a diameter of 1.50 inch 

(3.81 cm).

Bone-In Parts (With Skin 

Attached or Without Skin):

More than one-third of the meat is missing on a 

bone-in part.

Boneless Drumstick Meat (With 

Skin Attached or Without Skin):

Bone or bone-like material, except that the 

knuckle bone (patella) may be present.

Other Boneless Meat (With Skin 

Attached or Without Skin):

Bone or bone-like material, hard tendon or 

tendonous material, or cartilage (gristle).

A boneless thigh with more than one-half of the 

meat missing.
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

Table 2. Organoleptic Requirements and Defects for Ground Turkey

Organoleptic 

Requirements:

Criteria

Shall have: (1) muscle fibers and a strand-like texture and (2) a 

uniform light and bright color with no discolorations or 

dehydration.

Shall not have: (1) the texture of comminuted meat and skin, (2) a 

gritty texture, or (3) an emulsified or pasty consistency.

Shall be free of: (1) rancidity; (2) sour, stale, fruity, sulfide-like, 

cardboardy, tallowy, oily, oxidized, metallic, acidic, or other off or 

foreign odors; and (3) foreign materials (e.g., glass, paper, 

rubber, metal, plastic, wood).

Bone:

Defects

Bone or bone-like material.

Other: Tendons, cartilage (gristle), and tendinous or ligamentous 

material that exceeds 0.50 inch (1.27 cm) in any dimension.

Table 3. Organoleptic Requirements and Product Characteristics for Cooked Commodity

Organoleptic 

Requirements:

Examined after 

packaging

Criteria

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

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

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

and cooked turkey taco filling; and (c) foreign materials (e.g., 

glass, paper, rubber, plastic, metal).

Product 

Characteristics:

Examined after 

packaging

Shall have the: texture, appearance, color, and flavor of 

properly prepared cooked turkey taco filling 
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

Table 4. Evaluation Criteria 

Conformance with the FPPS 

requirements

Evaluation of contractor’s statement about its 

company and product’s conformance with the 

FPPS requirements.

Past performance and 

experience

Evaluation of contractor’s narrative on its 

company’s experience with producing a 

turkey taco filling commercial product, and 

that product’s past performance 

(acceptability in the marketplace).

Product Sample Evaluation of the product sample in 

accordance with the product characteristics 

below:

Product Characteristics: 

Examined after packaging

Must have the: texture, appearance, color, and 

flavor of properly prepared cooked turkey taco 

filling (i.e., similar to cooked ground beef in taco 

seasoned sauce).

Texture Must have: moist, crumbled appearance and 

mouth feel, and be slightly firm, yet easy to 

chew.

Appearance Must have: distinct crumbled particles that do 

not stick/clump together, remain in large 

masses (retain package shape), or require that 

the commodity be physically separated with a 

fork or other utensil.

Color Must have: the color typical of similarly 

formulated and cooked meat products, not 

burnt, scorched, or under cooked.

Flavor Must have: a mild turkey taco-seasoned flavor 

that is not hot or spicy, not salty, not greasy, 

and mild tomato flavor.
 

Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

EXHIBIT 1

USDA Labeled Shipping Containers

Marking Information: Shipping containers may be marked substantially as shown 

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

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

label and applied to containers. The USDA symbol (EXHIBIT 3), 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 oC)

OR LOWER TEMPERATURE

(ONE SIDE Panel)

USDA Labeling

Information 

(shown in 

Exhibit 2).

(ONE END - Principal Display Panel)
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

EXHIBIT 2

USDA Label Information for Turkey Taco Filling

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 

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

label and applied to containers. The UPC 14-digit 2/5 code and symbol, shall be shown 

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

(EXHIBIT 3), 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 COOKED

TURKEY TACO FILLING

Ingredients:

(Food Allergen Statement, if applicable

May Be Placed Here)

 Processor’s Name, Nutrition Facts Label

 Address, and Phone Number Shall Be Placed Here

KEEP FROZEN

__ Bags Net Weight

30 LBS. (13.61 KG) DATE PACKED Month, Day, and Year

 UPC Code and Symbol 
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

EXHIBIT 3

USDA SYMBOL
Approved by: RHL

Date Revised:7/10/2017

Date Issued: 11/23/2021

Exhibit 4. Contractor Checkloading and Certificate of Conformance Requirement

UNITED STATES DEPARTMENT OF AGRICULTURE AGRICULTURAL

MARKETING SERVICE LIVESTOCK AND POULTRY PROGRAM

CERTIFICATE OF CONFORMANCE FOR

THE PROCUREMENT OF TURKEY TACO FILLING PRODUCT

CERTIFICATE OF CONFORMANCE

I certify the following:

(1) On [delivery date(s)], [Contractor’s name] furnished the (insert the appropriate 

commodity description) called for by Purchase Order Number _____via 

[Carrier] under Sales Order Number/Item number(s) _______:

(2) The (insert the appropriate material name) is of the quality specified and conforms 

in all respects with the purchase order requirements, including the FPPS, Master 

Solicitation for Commodity Procurement – Domestic Programs (MSCP-D), and 

Solicitation.

(3) Product identification, (i.e. production lot number(s)) is in the quantity shown on 

the attached acceptance document.

(4) Contractor assures all meat used in fulfilling this contract was produced in the United 

States as defined in the AMS MSCP-D.

Date:

Signature: ____________________________________________________

(Signed by an officer or representative authorized to sign offers)

Title: