Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

______________________________________________________________________

100 Item Description

101 Chicken Fajita Strips, Fully Cooked, Frozen (100117) – This item is produced from 

ready-to-cook boneless, skinless, marinated drumsticks, thighs, and/or legs. 

110 Sodium – Sodium content shall not exceed 500 mg per 100 g.

120 Packing – Six (6) 5-pound or three (3) 10-pound immediate packages shall be 

packed in a 30-pound net weight fiberboard shipping container.

130 Delivery Unit – Each delivery unit shall consist of 1,300 shipping containers totaling

39,000 pounds.

200 Applicable Documents

210 The following documents are incorporated as part of this USDA, AMS, SSD FPPSChicken Fajita Strips, Fully Cooked, Frozen – March 2023: 

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

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

210.3 Regulations Governing the Voluntary Grading of Poultry Products and Rabbit

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

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

210.4 AMS Master Solicitation for Commodity Procurements – Domestic Programs 

(MSCP-D) and Solicitation. 

 

300 Checklist of Requirements

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

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

 

Federal Purchase Program

Specification (FPPS) for

Chicken Fajita Strips, Fully

Cooked, Frozen

Approved

Agricultural Marketing Service (AMS) 

Livestock and Poultry (LP) Program 

Standards and Specifications Division (SSD)

Room 2092 S-Bldg. Stop 0258, Phone: (202) 567-1757

Supersedes: FPPS Chicken Fajita Strips April 2016 –

Changes from previous requirements in blue

Effective: March 2023
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

330 Pre-Bid Contract Compliance and Certification Requirements – Refer to the 

Supplement for Chicken Products 

https://www.ams.usda.gov/sites/default/files/media/SupplementforChickenProducts.

pdf. The Contractor shall ensure that all raw material is certified by the USDA AMS 

Grader. For all processing steps following raw material certification, the Contractor 

may request the use of either Option A – AMS QAD Grading-based Monitoring and 

Certification service, or Option B – QAD Audit-based Verification service, for 

assessing contract compliance of the finished product.

400 Harvesting

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

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

done under FSIS inspection.

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

Directive 6110.1 Verification of Poultry Good Commercial Practices. 

500 Processing

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

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

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

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

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

processing shift.

520 Performance Standards – Product shall be produced under FSIS pathogen 

reduction standards, as specified in 9 CFR § 310.25. 

 

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

Regulations Governing the Voluntary Grading of Poultry Products and Rabbit 

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

(AMS 70.200 et seq.).

522 AMS Certification – Procedures and a schedule of fees for these services may be 

obtained by contacting the nearest QAD field office. This information can be found 

on the QAD Procedures webpage (https://www.ams.usda.gov/resources/qadprocedures), or by contacting:

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

1400 Independence Avenue, SW, Washington, DC 20250-0258, Room 2092-S, 

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

523 The AMS Grader shall be responsible for raw material certification of compliance 

with the requirements of this FPPS for chilled chicken carcasses and parts. 
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

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

for certification or verification of preparation, formulation, marination, cooking, and 

slicing chicken into strips; freezing; packaging and packing; labeling and marking; 

and net weight.

523.2 Under AMS QAD Grading-based Monitoring and certification, all steps in the 

manufacturing process shall be under the direct supervision of an AMS Grader and 

as outlined in QAD Policies and Procedures for quality and compliance with the 

product requirements. The AMS Grader may also select samples for laboratory 

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

to point of destination. 

523.3 Under AMS QAD Audit-based Verification except for raw material certification, all 

steps in the manufacturing process shall be verified through routine audits 

performed by an AMS Auditor according to the contractor’s and/or subcontractor’s 

approved technical proposal and the applicable FPPS.

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

obtained from other processing plants, provided it: 

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

530.2 complies with the freshly harvested, organoleptic, temperature, and other applicable 

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

may occur either at the plant of origin or at the receiving plant by the AMS Grader. 

531 Type, class, and specific name of the product, part, 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.

531.1 Class – The commodity shall be prepared from freshly harvested broiler/fryer 

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

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

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

destination.

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

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

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

finely chopped, or size-reduced chicken meat shall not be used. 

542 Frozen meat may be used when:

542.1 produced from freshly harvested chicken; 
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

542.2 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; 

542.3 held no more than 180 days in frozen storage; and

542.4 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.

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

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

one time. 

544 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.

545 Cooling Requirements – Chicken 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).

545.1 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.

545.2 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.

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

pieces of boneless, skinless meat 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 QAD’s Sample Plan 

 Level-1. If the sample has more defects than the maximum tolerance for the 

sample plan, the meat the sample represents shall be rejected.

551 Bone, Skin, and Fat (Table 1) – Shall be removed from the meat before use. 

551.1 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.

551.2 Excess fat includes: 

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

equivalent to the area of a circle with a diameter of 11⁄2 inches, and 
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

551.2.2 fat deposit not integrated in the muscle that extends more than 1⁄2 inch beyond the 

meat tissue.

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

the meat the sample represents shall be rejected.

560 Processing Sequence – Unless otherwise specified, marinating and pressing or 

pressing and marinating, cooking, cutting into strips, individual freezing of the 

commodity shall be a continuous process that complies with the time and 

temperature requirements of this FPPS. 

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

 (4.4°C) until cooking. 

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

skinless chicken dark meat.

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

water, spices/seasonings, processing aides, and phosphates before cooking. 

562.1 The marinating solution percentage incorporated within tumbled or massaged 

marinated boneless, skinless meat shall not exceed 16 percent (i.e., marinade 

increases the weight of the meat by a maximum of 16 percent over the original 

ready-to-cook weight).

 

* - To maintain desired flavor profile, percentages for other listed spices are 

 minimums and shall be increased when salt is less than 30% of the mixture.

563 Starches/modified food starch shall be used. 

563.1 Maximum percentage for phosphate shall include any phosphates used in the 

combined marinating solution and spice/seasoning formulation.

563.2 Starch and phosphate shall be thoroughly mixed with water. The spices shall be 

the last ingredient added to the marinating solution.

 

Marinating Solution Ingredients Percent of Total

Salt (up to) 30.00 *

Sugar 10.00

Black Pepper 10.00

Onion Powder 10.00

Garlic Powder 10.00

Chili Powder 5.00

Binders (food starch) 5.00

Grilled and/or Smoke Flavoring 5.00

Lemon Juice/Lime Juice/Vinegar 5.00

Red Pepper 2.00

Other Spices/Extracts/Ingredients 8.00

Total 100.00
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

564 Spices – Spices/seasonings shall be used to produce product with mild flavor 

profiles suitable for institutional feeding systems.

564.1 Sugar may be sucrose, brown sugar, dextrose, or a combination thereof.

564.2 Contractor shall furnish the AMS Grader a statement from the spice manufacturer 

certifying that the spices/seasonings and spice/seasoning amounts are compliant

with the spice formulation requirement prior to production. 

564.3 Processing aids (e.g., anti-caking, anti-dusting agents, or other manufacturing aids) 

and antimicrobial agent(s) are allowed. If processing and/or antimicrobial agent(s) 

are used, the ingredients and amount of ingredients listed in the formulation shall

remain the same.

564.3.1 Antimicrobial Agent(s) shall be approved USDA antimicrobial agents and used 

within the allowable concentration levels set forth by USDA (FSIS Directive

7120.1 Rev. 56 and 9 CFR 424.21 (c)).

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

allowed.

564.5 Product Compliance – Formulated batches of marinating solution and marinated 

meat that do not comply with these requirements shall be rejected for use under this 

FPPS.

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

more than 500 mg per 100 g basis as evidenced by the Nutrition Facts Panel. 

566 Reprocessing/Rework – Only raw marinated, or undercooked marinated boneless, 

skinless meat may be reprocessed by cooking.

570 Cooking, Grill Markings, Slicing, and Freezing

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

571.1 Contractors shall include additional measures taken to reduce the appearance of 

undercooked meat (pinkness) in dark meat. 

572 Uniform Thickness (Pressing) – The marinated meat shall be passed through a 

pressing process to assist in creating an approximately uniform thickness of the 

chicken fajita strips. 

573 Grill Marks – At least one side of the meat/fajita strip shall have parallel grill marks.

574 Slicing may be made by mechanical means and shall provide strips of whole muscle 

dark chicken meat with reasonably smooth outer surfaces with no tears along the 

cut edges. The strips shall be a minimum 0.375 inch (3/8 inch) in width.

575 All finished product shall meet the organoleptic requirements listed in Table 2.
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

576 Freezing – The internal product temperature shall be lowered to 10°F (-12.2°C) or 

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

576.1 Individually frozen commodity exiting an in-line freezing system with internal product 

temperatures 10°F (-12.2°C) or lower is compliant with the 24-hour freezing 

requirement.

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 SSD in writing. 

600 Packaging and Packing

610 Packaging - All packaging material shall comply with FSIS regulations 

(9 CFR § 381.144 Packaging Materials). Chicken fajita strips shall be packed in 

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

sealed (tamper-evident). 

610.1 All packaging and packing materials shall be clean and in new condition, shall not 

impart objectionable odors or flavors to the commodity, shall be safe for use in 

contact with food products (cannot adulterate product or be injurious to health), and 

shall be tamper-evident. Tamper-evident is defined as packaging and packing 

materials with one or more indicators or barriers to entry, which, if breached or 

missing, can reasonably be expected to provide visible evidence that tampering has 

occurred. All packaging material shall comply with FSIS regulations 

(9 CFR § 381.144(c)). 

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

polyethylene-film bags.

612 Closure methods shall be approved by a QAD representative. 

620 Packing – Six (6) 5-pound or three (3) 10-pound individual 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 – Shipping containers shall: 

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

carrier for safe transport to point of destination, 
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

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.

700 Labeling

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

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

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

required by FSIS regulations.

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

individual (packaging) is not required. 

720 CN Labeling information or a Product Formulation Statement demonstrating product 

contribution to the National School Lunch Program meal pattern requirements is 

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

Food Manufacturers/Industry on the FNS website: 

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

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

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

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

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

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

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 Commercial (retail, consumer) labeling or USDA labeling shall be used. When 

commercial or USDA labeling is selected, the shipping containers within a purchase 

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

(either commercial or USDA) within a purchase unit.

741 Commercial Labeling Requirements
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

741.1 Commercially labeled packages and shipping containers shall be labeled in 

accordance with FSIS generic label approval requirements for use under this FPPS. 

Packages shall comply with commercial labeling requirements and must meet the 

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

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

741.3 Traceable Product – The processor shall establish a product identification and 

record system that clearly links product by place and time of manufacture to specific 

USDA contracts and destinations. When the company uses the same commercial 

label for the product certified as complying with this FPPS and commercial product, 

the identification system shall differentiate between USDA and non-USDA products. 

An alpha numeric code may be used for information that is in addition to FSIS 

labeling requirements. The required product identification and record system, 

including codes, shall be reviewed by USDA/AMS before production begins for the 

contract(s).

742 USDA Labeling Requirements

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

contrasting color, clear and readable.

742.2 Labeling and marking information shall be preprinted, stamped, or stenciled on each 

shipping container; or printed on a self-adhesive label and applied to each shipping 

container. This information, in essentially the same layout, is provided in 

 Exhibit 1.

742.3 Each individual package and shipping container is required to have a traceability 

code that is traced back to establishment number, production lot, and date. 

742.4 Universal Product Code (UPC) – 1 07 15001 00117 4 

743 Inventory Control Information – The processor may include any additional 

information (including bar codes) for processor inventory control purposes. This 

information may be applied somewhere on the surface of the shipping container but 

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

750 Unacceptable Labeling 

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

752 Distributor Commercial Labels

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

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

760 Free Along Side (FAS) Vessel Deliveries 
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

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.

811 Packing Defects – Shipping containers in a delivery unit shall be examined for 

condition, labeling, and marking defects according to the United States Standards 

for Condition of Food Containers (7 CFR § 42). 

812 Tolerance for Defects – If samples of packaged commodity or the shipping 

containers in a delivery unit have more defects than the maximum tolerance for the 

applicable QAD sample plan, the delivery unit shall be rejected.

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

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

QAD’s Policies and Procedures.

830.1 As an alternative to test weighing at time of checkloading, the contractor may 

request on-line verification of net weights. Upon receiving the request, a FederalState supervisor (or his/her designee) shall determine that the facilities and 

procedures are in accordance with the applicable LP Program’s instructions for this 

FPPS.

840 Loading and Shipping Frozen Commodity

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

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

842 Internal Product Temperature

842.1 The frozen commodity shall be 2°F (-16.7°C) or lower at the time of loading. 

Delivery units with internal product temperatures exceeding 2°F (-16.7°C) and up to 

5°F (-15°C) shall be tentatively rejected. Tentatively rejected delivery units may be 

returned to the freezer and the temperature reduced to 2°F (-16.7°C) or lower and 

reoffered one time only. Delivery units exceeding 5°F (-15°C) or delivery units that 

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

rejected for use under this FPPS. 

842.2 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 
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

established guidelines outlined in the applicable LP Program’s instructions for this 

FPPS. 

850 Inspection and Checkloading

851 Requirements – 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:

852 USDA Grader Checkloading Requirements – Inspection for contract compliance 

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

regulations, and this FPPS at the site of processing, both during and after 

processing and packaging. Inspection records shall be complete and made 

available to USDA, as requested, to assure contract compliance.

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

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

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

Contact Information at: 

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

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

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

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

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

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

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

designated commodity to be shipped meets the requirements of the MSCP-D,

Solicitation, and this FPPS.

853 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.

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

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

Shipping Frozen Commodity and sections thereafter – and shall issue a 

corresponding Certificate of Conformance (Exhibit 2). The Contractor is required to 

provide an acceptance document to accompany each shipment. Additional details 

are found in the Bill of Lading Notations Section of the MSCP-D.

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

Contractor Checkloading Surveillance Program at the cost of the Contractor.
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

853.2.1 Contractors inspection records and checkloading documentation shall be complete 

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

USDA, as requested, to assure Contractor Checkloading compliance. Contractor 

checkloading activity shall be reviewed by USDA under the AMS LP QAD 623 

Contractor Checkloading Surveillance Program at the cost of the Contractor. 

900 Palletized Unit Loads

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

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

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

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

panel to facilitate certification examinations.

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

used in any one delivery unit.

1000 Shipment and Delivery

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

Split Deliveries – Refer to the current MSCP-D. 

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

1011.1 Under QAD Grading-based Monitoring and Certification service, each shipping 

container shall be identified with a USDA Contract Compliance stamp with the 

applicable production date. An AMS Grader, or other authorized personnel under the 

supervision of the AMS Grader, shall stamp one end of each shipping container online. 

If there is inadequate space available on either end of the shipping container, the stamp 

may be applied to a side of the container.

 

1011.1.1 As an alternative to stamping, the Contractor may preprint the stamp on the 

shipping container or label. Prior approval by QAD is required before using this 

alternative method.

1011.2 Under Audit-Based Verification service, each shipping container shall be identified 

with the USDA Food shield at least 2 inches high on the principle display panel. 

The Contractor may preprint the USDA shield on the shipping container or label.

1012 A copy of the Contractor’s Certificate of Conformance and Bill of Lading or the 

original USDA Poultry Grading Certificate and Bill of Lading issued at time of 

checkloading shall accompany each shipment. 
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

1100 Destination Examination

1110 If requested, the cost of a destination examination, before or after delivery, by an 

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

destination examinations of rejected delivery units shall be for the account of the 

contractor. The origin AMS Grader shall make arrangements for destination 

examination prior to delivery.

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

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

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

contract provisions at any time required by the Contracting Officer. 

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

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

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

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

for use under this FPPS. 

1200 Product Assurance and Complaint Resolution

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

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

Solicitation.

1220 Waiver and/or Contract Amendment Requests – Contractor shall submit all waiver 

and/or contract amendment requests directly to the Commodity Procurement (CP) 

Program Contracting Officer for review and determination. Full list of CP Program

contacts can be found at:

https://www.ams.usda.gov/sites/default/files/media/AMSCommodityProcurementSta

ffContactList.pdf 

1230 Complaint Resolution – Customer complaint resolution procedures shall be the 

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

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

monetary compensation. The procedures shall be used to resolve product 

complaints from recipient agencies or AMS.
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

Table 1 

Organoleptic Requirements and Defects for Meat

Organoleptic 

Requirements:

Meat shall: (a) not be rancid; have a fruity, sulfidelike, 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 freezing and thawing.

Bone:

Meat Defects: 

Skin Defect:

Presence of bone or hard bone-like material

including cartilage.

Meat Missing: 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.

Presence of skin.

Defects for Boneless, 

Skinless Thighs:

Tendon or tendonous material.

Defects for Boneless, 

Skinless Drumsticks and 

Legs:

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.
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

Table 2 

Organoleptic Requirements for Finished Chicken Fajita Strips

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 fajita strips; 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 fully cooked product. Meat that appears uncooked or undercooked is not acceptable under this FPPS.
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

Exhibit 1

USDA Labeling Information for Chicken Fajita Strips

 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 

(“Drumstick,” “Thigh,” and/or “Leg”) shall be printed on each shipping container. The 

UPC symbol and 1 07 15001 00117 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 may be printed on the principal display panel or top panel. The 

processor’s name, address, and phone number shall be printed on the principal display 

panel or top panel. The processor’s name and address shall indicate the individual 

processing plant, the company headquarters, or the company address and phone 

number that handles product complaints. The statement, “PERISHABLE-KEEP 

FROZEN, KEEP AT 0°F (-17.8°C) OR LOWER TEMPERATURE” shall be printed on the 

top panel.

 Frozen Fully Cooked

Boneless, Skinless Chicken Meat

CHICKEN FAJITA STRIPS

Ingredients:

(Food Allergen Statement, 

Shall Be Placed Here)

Processor’s Nutrition Facts Label

 Name, Address, and Phone Shall Be placed Here

K KEEP FROZEN

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

30 LBS. (13.61 KG) UPC Symbol and 1 07 15001 00117 4 
Approved by: RHL

Date Issued: 04/18/2012

Date Revised: 03/20/2023

Exhibit 2 

Contractor Checkloading and Certificate of Conformance Requirement

UNITED STATES DEPARTMENT OF AGRICULTURE 

AGRICULTURAL MARKETING SERVICE 

LIVESTOCK AND POULTRY PROGRAM

CERTIFICATE OF CONFORMANCE FOR

THE PROCUREMENT OF CHICKEN FAJITA STRIPS PRODUCT

CERTIFICATE OF CONFORMANCE

I certify the following:

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

name and material code] called for by [insert Purchase Order Number] via [insert 

Carrier Name] under [insert Sales Order Number/Item Number(s)].

(2) The [insert product name and material code] is of the quality specified and 

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

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

Solicitation.

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

attached acceptance document.

(4) Contractor assures all meat or meat products used in fulfilling this contract was 

produced in the United States as defined in the AMS MSCP-D. 

Date: 

Signature: 

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

Title: