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FEDERAL PURCHASE PROGRAM 

SPECIFICATION (FPPS) FOR 

SMOKED TURKEY HAM

APPROVED

Agricultural Marketing Service (AMS)

Livestock, Poultry and Seed (LPS) Program 

Food Safety and Commodity Specification (FSCS) Division

Room 2624 S-Bldg, Phone: (202) 692-0342

Effective: March 2015

100 SCOPE

110 This FPPS – Smoked Turkey Ham – 2015 is for use by the United States 

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

procure smoked turkey ham products.

200 ITEM DESCRIPTION

210 Frozen, fully cooked, smoked turkey hams (hams/commodity) produced under this 

FPPS will be packaged and packed in the following forms as specified in the 

contract:

211 Smoked Turkey Ham (100126) - Frozen fully cooked smoked turkey hams 

produced from non-basted, young ready-to-cook turkey thigh meat. Four 

approximately 10-pound (4.54 kg) hams must be vacuum packaged in shrinkable 

oxygen and moisture-proof bags or casings, and packed in a fiberboard shipping 

container. A purchase unit will total 40,000 pounds.

212 Smoked Turkey Ham (Small Pack) (100886) - Frozen fully cooked smoked turkey 

hams produced from non-basted, young ready-to-cook turkey thigh meat. Twenty 

approximately 2-pound (0.91 kg) hams must be vacuum packaged in shrinkable 

oxygen and moisture-proof bags or casings and packed in a fiberboard shipping 

container. A purchase unit will total 40,000 pounds.

300 CHECKLIST OF REQUIREMENTS

310 Food Defense

311 Contractors and subcontractors participating in the commodity purchase program 

must have a documented food defense plan that provides for the security of a 

plant’s production processes and includes the storage and transportation of finished 
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product after production. The plan shall address the following areas: (1) food 

defense plan management; (2) outside and inside security of the production and 

storage facilities; (3) slaughter and processing, including all raw material sources; 

(4) shipping and receiving; (5) storage; (6) water and ice supply; (7) mail handling; 

(8) personnel security; and (9) controlled access to production and storage areas. 

The food defense plan shall be made available to the Department of Agriculture’s 

(USDA) Agricultural Marketing Service (AMS) Auditor immediately upon request.

Verification of the Food Defense Program at the processing, storage, and 

distribution facility will be conducted by the USDA, AMS Auditor.

320 Commodity Complaints

321 The contractor/producer must immediately report all complaints received on the 

commodity to the Contracting Officer.

330 Humane Handling

331 All poultry shall be humanely handled in accordance with all applicable USDA, Food 

Safety and Inspection Service (FSIS) regulations, directives, and notices.

340 Date Processed – The commodity must not be processed more than 90 calendar 

days prior to the first date of the delivery period.

341 Origin of Turkeys – The commodity must be produced and processed from young 

turkeys which were produced, raised, and processed in the United States, its 

territories or possessions, the Commonwealth of Puerto Rico, or the Trust 

Territories of the Pacific Islands. If the contractor processes or handles turkey 

carcasses and parts originating from sources other than the United States, its 

territories or possessions, Puerto Rico, or the Trust Territories of the Pacific Islands, 

the contractor must have an acceptable identification and segregation plan for 

those turkey carcasses and parts to ensure they are not used in the commodities 

produced under this FPPS. This plan must be made available to a representative 

of the QA Division (Grader), Livestock, Poultry, and Seed (LPS) Program, AMS, 

USDA, and the Contracting Officer or agent thereof upon request. Contractor must 

maintain records such as invoices, or production and inventory records evidencing 

product origin, and make such records available for review by the Grader or other 

Government official(s).

350 Inspection – Processing operations must comply with Poultry Products Inspection 

Regulations (9 CFR § 381) and be under the supervision of a representative of 

USDA, FSIS (Inspector). Inspection for FPPS compliance will 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.) under the supervision of a Grader. The Grader will be 

responsible for certification of compliance with the requirements of this FPPS for 

ready-to-cook turkey carcasses and parts; preparation, formulation, and fabrication 

of turkey hams; smoking, cooking, and cooling turkey hams; packaging and 

packing; freezing; labeling and marking; sampling; net weight; and checkloading.
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351 FSIS Requirements – The commodity must be produced and processed in an 

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

all FSIS regulatory requirements, including all microbiological testing requirements, 

currently in place.

352 USDA Sampling Option – USDA may select additional product for further inspection 

or may draw samples for laboratory analyses.

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

processing shift.

360 Meat and Skin

361 Sources of Meat.

361.1 Smoked turkey hams must be produced from boneless skinless turkey thigh meat. 

Thigh meat (meat) must be from non-basted, young ready-to-cook turkeys (no 

solution or ingredients added) (AMS 70.202). The chilled turkey thighs must be 

deboned and used in the turkey ham within 7 calendar days after the date of 

slaughter. 

361.2 Chilled thighs from frozen turkeys may be used when the frozen turkeys: (1) have 

been packaged to protect them from freezer burn and dehydration during storage, 

and (2) have not been held more than 180 days in frozen (0 oF (-17.8 oC)) storage 

and have been identified so the class of turkey can be determined. The resultant 

boneless skinless thighs must be processed (without refreezing) into the hams 

within 48 hours from the time of deboning.

361.3 Frozen thighs may be used when: (1) produced from freshly slaughtered turkeys, 

(2) packaged to protect against quality deterioration during storage and identified so 

the time in storage and the class, kind, and specific deboned turkey product can be 

determined, and (3) held not more than 180 days in frozen (0 oF (-17.8 oC)) storage. 

After tempering, the thighs must be used in the production of turkey hams within 48 

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

process.

361.4 Turkey thigh meat trimmings that are removed from the turkey thighs during the 

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

percent of the total weight of the turkey thigh meat as specified in the formulation 

section (363.1.2).

362 Turkey from Other Plants – Turkeys, turkey thighs, and boneless skinless turkey 

thighs may be transferred or obtained from other processing plants to produce 

hams, provided they: (a) have been processed, handled, and identified in 

accordance with this FPPS, and (b) comply with the organoleptic, non-basted, and 

other applicable requirements for turkey carcasses and parts to be used in hams as 

evidenced by USDA certification.
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362.1 Type, class, and specific name of the product; part or boneless part; date 

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

362.2 The chilled and/or frozen turkey carcasses and parts must be maintained at an 

internal product temperature not higher than 40 °F (4.4 °C) when shipped from the 

origin plant and when received at the destination plant.

363 Requirements for Meat and Skin

363.1 Meat – The meat used to produce smoked turkey hams must comply with the 

following:

363.1.1 Meat must be derived from boneless skinless turkey thighs. Thighs must be in 

recognizable portions; that is, complete thighs, or thighs with no more than one-half 

of the meat missing.

363.1.2 As an optional ingredient, 15 percent of the meat portion of the formula may be 

turkey thigh trimmings as provided in 361.4.

363.2 Unacceptable Meat – Mechanically separated turkey (comminuted) cannot be used.

363.3 Skin – All skin must be removed from each thigh.

363.4 Maximum Temperature – The temperature of the meat must not exceed 55 °F 

(12.8 °C) at any time during preparation or processing into turkey ham.

364 Cooling Requirements – Boneless skinless thighs and thigh trimmings, which are 

not used in the turkey ham on a continuous basis, must be cooled by cooling 

methods/media that ensure that the internal product temperature is not higher than 

40 °F (4.4 °C) and not lower than 26 °F (-3.3 °C).

364.1 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.

364.2 Containers of boneless skinless thighs and thigh meat must not contain added 

water (e.g., water from ice or slush ice and water). Liquid associated with normal 

product purge is acceptable.

365 Organoleptic Requirements – Boneless skinless thighs and thigh trim will be 

examined on a continuous basis for organoleptic requirements shown in Table 1. 

Any product that does not comply with the organoleptic requirements will be 

rejected for use under this FPPS.

365.1 Meat Defects – Boneless skinless thighs and thigh trim will be examined for defects 

on a sampling interval basis.
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365.2 A sample of 30 pieces of boneless skinless thighs and 2 pounds of thigh trim (as 

applicable) will 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 will be those outlined in the LPS Program’s Sample Plan Level 1 (SPL-1) 

for boneless thighs; and Sample Plan Level 2 (SPL-2) for thigh trim. Separate 

examinations will be made for: (a) bone and (b) other defects.

365.3 Thigh trim that is size-reduced using equipment described in section 413, shall be 

examined for bone, bone-like material, cartilage (gristle), cartilage-like material, or 

hard tendons or tendonous material after size reduction only. Regardless of the 

size-reduction system used, thigh trim will be examined for skin, blood clots, and 

discolorations prior to size reduction.

365.4 Regardless of the kind and number of defects (within Table 1) found, any sample 

with bone or bone-like material greater than 0.40 inch will be cause for the rejection 

of the product the sample represents.

365.5 If the number of bone defects exceed the maximum for the “target” level, or results 

in a rejection, the frequency of sampling for bone defects will be increased to 30 

pieces of boneless skinless thighs and/or 2 pounds of thigh trim (as applicable) 

drawn twice each sampling interval until the cumulative number of bone defects 

reverts back to the “target” level.

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

the product the sample represents will be rejected.

400 PROCESSING

410 Size Reduction. 

411 Thigh Meat – Thigh meat must be reduced in size through a plate with openings 

that are not less than 0.50 inch and not greater than 1.00 inch. 

412 Trim Meat – Thigh trimmings must be ground through a plate with holes no less 

than 0.125 inch (1/8 inch) in diameter; or reduced through a desinewer plate or 

screen with holes 0.0591 inch to 0.0787 inch in diameter. For trim meat reduced 

through a desinewer plate or screen, the patella (knee cap) and portions of the 

condyle of the femur may be present when attached to the thigh trim. 

413 Additionally, the plate, screen, or equipment must be designed to extract and 

discharge bone, bone-like material, cartilage, etc., simultaneously with sizereduction. The system must provide a continuous flow of discharge material during 

size-reduction. The discharge material must not be used in the commodity 

produced under this FPPS.

414 Other methods. The meat may be reduced to an equivalent size by other methods 

reviewed and found acceptable by supervisory personnel of the QA Division, 

Livestock, Poultry, and Seed Program.
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420 Requirements for Size-Reduced Meat. 

420.1 Organoleptic Requirements – The size-reduced meat and size-reduced trim meat 

will be examined in the fresh state on a continuous basis for the organoleptic 

requirements listed in Table 2 prior to formulation. If the product does not comply 

with the organoleptic requirements, it will be rejected for use under this FPPS. 

420.2 Defects – A 5-pound sample of size-reduced meat and a 2-pound sample of sizereduced trim meat will be drawn and examined in the fresh state for the defects 

listed in Table 2 prior to formulation.

420.2.1. If the sample of size-reduced meat or trim meat contains bone or bone-like material, 

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

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

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

turkey ham on a continuous basis, must be cooled by using cooling methods or 

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

temperature is lowered to not higher than 40 °F (4.4 °C) and not lower than 26 °F (-

3.3 °C). Water, refrigerated water, slush ice and water, or ice used to cool or 

maintain the temperature of meat or trim must not be incorporated into the sizereduced product. Liquid associated with normal product purge is acceptable. No 

frozen or previously frozen size-reduced meat or trim may be used in the turkey 

hams.

440 Processing Sequence – Unless otherwise specified, the size reduction; formulation; 

mixing; stuffing into casings, smoking/cooking, and cooling; packing; and freezing of 

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

temperature requirements of this FPPS.

450 Formulation

451 SMOKED TURKEY HAM

Percent of total by weight

Size-reduced meat block 80.0 

Added Processing aids including 

Curing agents(maximum) 7.6 

Water 14.4 

(Soy and gluten are not allowed)

Total 100.0

452 The finished product shall contain no more than 600 mg sodium per 100 g based 

on actual analysis of the product as evidenced by the Nutrition Facts panel.
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453 Water and/or ice must be added to assist in the processing of turkey hams. The 

amount of water/ice and other ingredients must comply with the “12-percent water 

added” statement for the finished turkey ham. See EXHIBIT 1 for an example of 

this calculation.

454 Dry ingredients may be mixed with water to form a brine solution prior to the 

addition of the meat. As an option to forming a brine solution, dry ingredients may 

be added directly to the meat portion and thoroughly mixed (see 460).

455 If liquid smoke flavoring is added to the formulation, the percentages for salt, sugar, 

and phosphate may be adjusted (reduced) to include this ingredient.

456 Verification of compliance with actual percentages of sodium erythorbate or sodium 

ascorbate and sodium nitrite used will be monitored by FSIS.

457 The Grader will monitor the “other ingredients” (salt, sodium phosphate, binder, 

cure, and cure accelerator) formulation requirements. FSIS will monitor compliance 

with the labeled “12-percent added water” statement.

458 Batches of turkey thigh meat, trimmings, and other ingredients must be formulated 

to comply with the required 95 percent fat free labeling. Verification will be 

monitored by FSIS personnel.

459 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 (see 451) must remain the 

same. 

460 Mixing – The brine solution must be incorporated into the size-reduced thigh meat 

by mixing/blending, or tumbling or massaging with or without vacuum. If the option 

of adding dry ingredients directly with the meat portion is used, batches of meat, dry 

ingredients, and water/ice must be thoroughly mixed (by mixing/blending, or 

tumbling or massaging with or without vacuum) to ensure even distribution of 

ingredients throughout the batch. 

470 Stuffing into Casings

471 After blending, the formulated batches of ingredients must be stuffed into standard 

fibrous casings; or smoke impregnated fibrous casings, cook-in-film bags, or plastic 

moisture-proof casings that are round in shape.

471.1 Formulated batches of ingredients must be stuffed into casings (pre-smoked casing 

is allowed) that conform to the finished smoked ham commodity requirements of 4 

to 5 inches in diameter and approximately10 pounds (4.54 kg) or 2 pounds net 

weight.
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472 In no case will the stuffing of the formulated batches of ingredients into casings be 

delayed longer than 48 hours or will the formulated batches be held at an ambient 

temperature higher than 40 °F (4.4 °C) or lower than 26 °F (-3.3 °C).

480 Smoking – Stuffed casings of formulated product must be smoked. Liquid smoke 

flavoring and smoke impregnated fibrous casings or packages may be used. The 

processor will inform the Grader of the smoking method being used, and 

appropriately label that method on each commodity label.

490 Cooking – The turkey hams must be smoked/cooked to an internal product 

temperature of 155 °F (68.3 °C) or higher. Cooking methods and product 

temperature will be monitored by FSIS personnel.

491 Cooling – After cooking, the hams must be cooled to an internal product 

temperature of 40 °F (4.4 °C) or lower. 

500 PACKAGING AND PACKING

510 All packaging and packing materials must be clean and in new condition, must not 

impart objectionable odors or flavors to the product, must be safe (cannot 

adulterate product or be injurious to health) for use in contact with food products, 

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

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

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

occurred. 

511 Films, Bags, and Casings – Packaging materials--films, bags, or casings--for 

packaging the commodity must be made of water-proof film with oxygen barrier 

properties; be heat-shrinkable; and must protect the product from dehydration, 

freezer burn, quality deterioration or contamination during the conditions of use. 

512 Shipping Containers – Shipping containers must: (1) be good commercial 

fiberboard containers that are acceptable by common or other carrier for safe 

transport to point of destination, (2) be of such size to pack the commodity without 

slack filling or bulging; (3) withstand the stresses of handling, shipping, stacking, 

and storage, and (4) be closed by commercially accepted methods and materials. 

Steel or wire straps must not be used for final closure. Staples must 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.
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513 Packaging

513.1 When fibrous casings are used, the casing must be removed from turkey hams 

after the smoking, cooking, and cooling processes just prior to packaging. 

513.2 Turkey hams must be packaged in a heat shrinkable oxygen- and water-proof bag 

or casing. The excess air must be removed (by vacuum) from each bag or casing. 

The bag or casing must be shrunk to fit tightly against the surface of the hams. 

513.3 After the air is removed, the bags or casings must be hermetically heat sealed to 

ensure a vacuum closure and to prevent product dehydration and quality 

deterioration. Metal wire ties, paper-coated wire ties, or staples must not be used 

for sealing bags or casings. Metal clips may be used to seal/close bags or casings.

514 Packing – Four approximately 10-pound or twenty approximately 2-pound packaged 

hams must be packed in each shipping container.

520 Freezing –Packaged smoked turkey hams must be placed in a freezer within 48 

hours of packaging and must be frozen by lowering the internal product 

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

freezer. If the packaged hams are not placed in a freezer immediately after 

packaging, the hams must be held at a temperature not higher than 36 °F (2.2 °C) 

and not lower than 26 °F (-3.3 °C) for no longer than 48 hours. When packaged 

hams are held at a temperature below 26° F (-3.3 °C), the hams will be considered 

to be in a freezer and subject to the 72-hour freezing requirement which begins 

when the hams enter the freezer.

530 Metal Detection

531 Each fabricated turkey ham must 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 wire. 

Turkey hams must be examined in accordance with the procedures in AMS 910, 

Poultry Grader’s Handbook. 

532 As an alternate method, the formulated ham may be examined by an in-line metal 

detection device installed in the mechanical stuffing or forming system before 

cooking and/or smoking. If the alternate metal detection method (in-line) is used 

and casings are later cut to meet the physical requirements, the hams must also be 

examined by a metal detection device after it is placed in the bag or casing.

533 Product found to be contaminated with metal will be handled in accordance with 

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

approved by the Director, FSCS Division, LPS Program, in writing.
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600 FINISHED PRODUCT REQUIREMENTS

610 Skin – Skin must not be used in the smoked turkey hams.

620 Fabrication – Turkey hams must be fabricated, and packaged, so they can be handsliced or sliced by a meat slicer with minimal separation.

630 Physical Requirements. Packaged smoked turkey hams must (a) be 4 to 5 inches 

and round in diameter, and (b) weigh approximately either 10 pounds each or 2 

pounds each.

631 Water Added Statement – The finished smoked turkey ham must be formulated 

with water and other ingredients in a manner that complies with the required 

labeling of “12-percent water added” for each ham.

632 Percent Fat Free Statement – The finished hams must be formulated to comply 

with the requirements of this Specification, and comply with the “95 Percent Fat 

Free” statement to be placed on each shipping container. The contractor/processor 

is responsible for providing any analysis data required by FSIS to label this 

commodity.

630 Defects – Ten finished hams will be examined for the organoleptic requirements 

and defects shown in Table 3 prior to freezing. A Grader will examine 10 hams 

each sampling interval for exterior defects. Two (2) of the 10 samples will then be 

sliced into three approximately equal portions and two interior surfaces will be 

examined (excluding mirrored sides) for interior defects. The frequency of sampling 

and the number of defects allowed will be those outlined in LPS Program’s SPL-2 

found in the Poultry Graders Handbook. Examination for the defects (Table 3) will 

be made separately.

631 Any product the sample represents that does not comply with the organoleptic 

requirements will be rejected for use under this FPPS.

631.1 If the sample has more interior and/or exterior defects than the maximum tolerance 

for sample plan, the product the sample represents will be rejected and may be 

reworked in accordance with section 632.

632 Reworked Commodity – Smoked turkey hams which are fractured (separated into 

two or more pieces); are misshaped; have cuts; have more internal or external 

defects than the maximum tolerances allowed; or do not meet the size and weight 

requirements may be reworked (defects removed) and incorporated into formulated 

batches of turkey ham provided: 

632.1 The temperature of the hams has not exceeded an internal product temperature of 

40° F (4.4° C) and they have been maintained at that temperature or lower; 
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632.2 The hams are reworked within 72 hours from the end of the shift it was packaged;

632.3 The hams are ground through a plate with holes 0.125 inch (1/8 inch) in diameter; 

632.4 The hams are incorporated at a maximum of 2 percent of the formulated batch (2 

percent of the total 15 percent trimmings allowed); and

632.5 The hams are added to formulated product that will undergo the same smoking 

method(s).

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 .

720 Smoked turkey ham (100126) must use either commercial labeling (310 and 360-

370) or USDA labeling (320-370). When commercial or USDA labeling is selected, 

both the packages and shipping containers within a purchase unit must be labeled 

in that format. The contractor must use the same label format (either commercial or 

USDA) within a purchase unit. However, Smoked Turkey Hams (Small Pack)

(100886) must be labeled using commercial labeling format for packages and 

shipping containers. 

721 Commercial Labeling Requirements for Smoked Turkey Ham

712 Commercially labeled packages and shipping containers must be labeled in 

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

acceptance for use under this FPPS. 

713 Commercial Labels – Commercial labels must be the processor’s own commercial 

label. Distributors’ labels are not allowed.

720 Traceable Product

720.1 The processor must establish a product identification and record system that clearly 

links product by place and time of manufacture to specific USDA contracts and 

destinations. When the company uses the same commercial label for the product 

certified as complying with this FPPS and commercial product, the identification 

system must differentiate between USDA and non-USDA products. An alpha 

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

requirements. The required product identification and record system, including 

codes, must be reviewed by USDA, AMS before production begins for the 

contract(s). 
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721 Nutrition Facts, Ingredients, and Allergen Statements on Shipping Containers

721.1 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 ______.

730 USDA Labeling Requirements for Smoked Turkey Ham 

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

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

production. Labeling and marking of the commodity must be in accordance with 

this FPPS. Labeling and marking information must be water-fast, non-smearing, of 

a contrasting color, clear, and readable. 

731.1 USDA Plant Number – The USDA-assigned plant number must be shown on each 

bag or casing in legible form.

732.2 Production Date – The date of production (month, day, and year) must be shown on 

the package of each ham.

740 USDA-Labeled Shipping Containers Labeling and Marking Information

741 Requirements – Labeling and marking information must be preprinted, stamped, or 

stenciled on each shipping containers, or printed on a self- adhesive label and 

applied to each shipping container. This information, in essentially the same layout, 

is provided in EXHIBITS 2 - 3.

742 Nutrition Facts, Ingredients and Allergen statements on Shipping Containers. 

Nutrition Facts must be provided.

743 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 ____________.

746 UPC Code

746.1 A Universal Product Code (UPC) symbol and code, called Interleaved 2 of 5 (I 2/5), 

must appear on the principal display panel of each shipping container. The 

complete code, including the check digit, must be printed in machine-readable and 

human-readable form. The start and stop indicators will be included in the bar 
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codes. Printing, readability, and scanability of the bar code must be in accordance 

with UPC guidelines published by GS-1 US, Princeton Pike Corporate Center, 

1009 Lenox Drive, Suite 202, Lawrenceville, NJ 08648.

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

processor’s identification number for the commodity purchase programs and will 

use a unique item code number for turkey hams purchased under this FPPS. The 

contractors need not join GS-1 US.

746.3 The 14-digit UPC code for shipping containers of 10-pound turkey hams 

is: 1 07 15001 00126 6.

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

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

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

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

760 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.

770 Use of Previously Printed USDA Labeling Materials

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

labeling) from the Commodity Specification for Smoked Turkey Ham dated May 

2013, may be used. If the ingredients statement, smoke ingredients, labeling of 

smoke ingredients, or nutrition facts panel changes from that printed on existing 

supplies, the contractor/processor must request temporary approval for use of 

carryover inventories from FSIS.

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

date packed, (4) name of product, (5) qualifying statement, (6) ingredients 

statement, or (7) nutrition facts information or label must be corrected before they 

are used. The incorrect information must be blocked out and the correct 

information legibly printed, stamped, or stenciled in permanent ink. Additionally, the 

name, address, and phone number of the processor must appear on each shipping 

container.

780 Additional Labeling Issues

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

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

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

by a representative of LPS Program, QA Division. 
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781.3 Distributor Commercial Labels

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

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

790 Free Along Side (FAS) Vessel Deliveries

791 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 Material and Net Weight Compliance

811 Verification of Materials and Defects.

811.1 Verification of packaging and packing materials. The Contractor must verify 

compliance with packaging, packing, and marking material requirements by 

furnishing the Grader the following certification on company stationery signed by a 

person authorized to do so by the contractor:

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

commodity presented for acceptance under the terms of this Commodity FPPS for 

Smoked Turkey Ham dated March 2015, comply or will comply with the terms of 

this FPPS.

Name ___________________________ 

Title ____________________________” 

One certification is adequate for all production under this FPPS.

811.2 Packaging Defects – Packages in a delivery unit will be examined for defects that 

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

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

811.3 Packing Defects – Shipping containers in a delivery unit will be examined for 

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

for Condition of Food Containers. 

811.4 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 Poultry Programs’ sample plan, the delivery unit will be rejected.
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812 Net Weight – A purchase or delivery unit must total 40,000 pounds net, or multiples 

thereof. A weight variation of minus 1 percent (39,600) is permitted on each 

delivery unit. Net weight for hams will be determined at origin.

813 Test Weighing Procedures

813.1 The tare weight of all packing materials will be determined by weighing a 

representative sample of all packaging components such as plastic-film bags, clips, 

and fiberboard containers.

813.2 A representative sample will be selected in accordance with the following sample 

plan:

Number of Shipping Number of Shipping

Containers in Lot Containers in a Sample

1 - 4 All

5 - 50 4

 51 - 100 5

 101 - 200 6

 201 - 400 7

 401 - 600 8

For each additional 100 cases, or fraction thereof, in excess of 600 cases, one 

additional case shall be included in the sample.

813.3 A weight variation of minus 1 percent (39,600 pounds) is permitted on each delivery 

unit. USDA will pay the contractor only for the amount of commodity delivered 

within the required range. Any delivery unit weighing less than 39,600 pounds. Net 

weight for hams will be determined at origin.

814 Alternate Net Weight Verification

814.1 As an alternative to test weighing at time of loading, the contractor may request online verification of net weights. Upon receiving the request, a Federal-State 

supervisor, QA Division, LPS Program (or their designee), will determine that the 

facilities and procedures are in accordance with the applicable LPS Program’s

instructions for this FPPS.

820 Prerequisites for Loading and Shipping Frozen Commodity

821 Visual Inspection – Frozen commodity showing any evidence of thawing, refreezing, 

or freezer deterioration will be rejected for use under this FPPS.

822 Internal Product Temperature Requirements
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822.1 The internal product temperature of frozen commodity must 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) will 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 will be rejected.

822.2 Optional Temperature Verification

822.2.1 As an option to verifying internal product temperature at time of loading, the 

contractor may request an alternate method utilizing product temperature-sensing 

devices. If this option is selected, a Federal-State supervisor will 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.

830 Inspection and Checkloading Requirements

831 Inspection for contract compliance will 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. A USDA 

representative may select samples or inspect the commodity at any point in transit 

and after delivery to point of destination. Inspection records must be complete and 

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

832 Procedures

832.1 The inspection and checkloading must be performed by the Grader. Procedures to 

be followed and a schedule of fees for these services may be obtained by 

contacting the nearest QA Division field office or the Director of QA Division, LPS 

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

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

weight, packaging, packing, and checkloading of the commodity must be evidenced 

by certificates issued by the Grader. Contractor must not ship the commodity 

unless informed by the Grader that the designated commodity to be shipped meets 

all contractual requirements and this FPPS.

900 UNITIZATION

910 Each delivery unit of smoked turkey hams must be unitized (palletized and stretchwrapped) and comply with the following:

911 Pallets must be good quality, 48 inches x 40 inches, non-reversible, flush stringer, 

and partial four-way entry. Each pallet of shipping containers must be stretchwrapped with plastic film in a manner that will secure each container and layer of 

containers on the pallet. Palletized product must be loaded in a way that will 
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prevent shifting and damage to the containers of product. Pallet loads shall be 

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

the edges of the pallets and exposes the principal display panels to facilitate 

certification examinations.

912 Pallet Exchange

912.1 Contractors may arrange for pallet exchange with consignees; however, USDA is 

not responsible for such arrangements.

1000 SHIPMENT AND DELIVERY

1010 Shipment and delivery must be made in accordance with the AMS Master 

Solicitation, the Solicitation, and this FPPS. In addition, the contractor must adhere 

to the following provisions:

1020 Contract Compliance Stamp

1021 Each shipping container must be identified with a USDA Contract Compliance 

stamp with the applicable certificate number. A Grader, or other authorized 

personnel under the supervision of the Grader, will 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.

1030 Grading Certificate

1031 A copy of the original USDA Poultry Products Grading Certificate issued at time of 

checkloading must accompany each shipment. 

1032 Railcar or Piggyback – If shipment is by rail or piggyback, the certificate must be 

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

consignee, as applicable.

1033 Trucks – If shipment is by truck, the driver must, upon delivery, give the certificate 

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

1040 Loading and Sealing of Vehicles

1041 Loading must be in accordance with good commercial practices and the initial 

sealing must be done at origin under the supervision of a Grader. Thereafter, all 

delivery units--truck lot and less-than-truck lot (LTL) quantities--must be secured at 

all times prior to unloading with tamper proof, tamper resistant, serially numbered, 

high security seals. Suppliers of commodities, products and/or services shall be 

responsible for placing a seal(s) on all doors of each transportation conveyance 

upon completion of loading or servicing. Seals shall be serially numbered, barriertype and meet the American Society for Testing and Materials (ASTM) standards

(F-1157-04). Seals shall be 1⁄8th inch diameter cable, high security bolt, or 
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equivalent. The Contractor must maintain a record of each seal number used for 

truck lot and LTL delivery units. Additionally, the contractor must ensure that the 

applicable seal identification number is on each bill of lading, shipment manifest, or 

other delivery documents for each delivery destination.

1042 When LTL delivery units are transported on the same trailer or railcar and destined

for multiple recipients, the trailer or railcar must be sealed after each delivery. The 

seal number must be recorded on the appropriate delivery documents and 

correspond with the applied seal at the time of arrival at the next destination. It will 

be the responsibility of the Contractor to provide a sufficient number of seals and 

ensure that the carrier service (truck or rail) secures the trailer or railcar after each 

delivery destination. Failure to seal the trailer or railcar after each stop may result in 

rejection of the shipment by the recipient agency at the next scheduled stop and 

rejection of any subsequent deliveries on the trailer or railcar.

1043 Railcar – Each railcar must be sealed. The contractors are responsible for 

arranging for railcar deliveries of more than one delivery unit so that each delivery 

unit contained in the same railcar can be completely separated and sealed.

1044 Truck or Piggyback – Truck or piggyback shipments must be sealed at origin. A 

delivery unit shipped by truck or piggyback, which includes split deliveries to 

multiple destinations will require sealing after each drop in accordance with Section 

1040 of this FPPS.

1050 Delivery Notification

1051 The contractor must comply with the AMS Master Solicitation regarding Advance 

Shipping Notices (ASNs) and unloading appointments.

1052 In-Plant Deliveries – When in-plant delivery is made, the Contractor must notify the 

appropriate USDA resident Grader and furnish applicable information.

1053 Delivery in Storage – Delivery may be made in store provided the destination in the 

Sales Order/Item Number and the place the contractor has the commodity in 

storage are the same. Inspection and certification by a Grader are also required for 

transfers in store.

1054 Split Deliveries

1054.1 The Contractor is responsible to deliver the quantity stated on Sales Order/Item

Number to each destination. Contractors must provide to the Grader, at time of 

shipment, the number of boxes and pounds for each destination. At the option of 

the contractor, a purchase unit for multiple destinations (split deliveries) may be 

delivered on separate trucks provided each truck ships the total quantity stated on 

the Sales Order/Item Number. Any additional costs will accrue to the contractor’s 

account.
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1100 DESTINATION EXAMINATION

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

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

examinations of rejected delivery units will be for the account of the contractor. The 

USDA origin Grader will make arrangements for destination examination prior to 

delivery.

1120 Commodity Requirements

1121 Before acceptance by consignee, the commodity may be examined by a Grader on 

a spot-check basis for temperature, condition, identity, and when applicable, count. 

The commodity may be examined for conformance to contract provisions at any 

time required by the Contracting Officer.

1130 Temperature

1131 The commodity must arrive at destination at an average internal product 

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

exceeding 15 °F (-9.4 °C). Commodity not meeting these requirements will be 

rejected for use under this FPPS. 
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Table 1. Organoleptic Requirements and Defects for Meat

Organoleptic 

Requirements:

Meat must not: 

(a) be rancid; have a fruity, sulfide-like, cardboardy, 

tallowy, oily, metallic, chlorine-like, or other foreign or offodors; contain foreign materials (e.g., glass, paper, 

rubber, metal, plastic); and must have a bright color; and 

(b) show evidence of mishandling or deterioration; or 

dehydration or freezer burn or thawing and refreezing.

Boneless Meat and 

Trim:

Defects

Bone: Bone or bone-like material greater than 0.40 inch (1.02 

cm). See 223.8.3.

Bone or Bone-like material less than or equal to 0.40 

inch 

(1.02 cm)

Discoloration: 

Other:

Moderate discolorations exceeding an area equivalent 

to the area of a circle with a diameter of 0.50 inch (1.27 

cm).

Lightly shaded discolorations exceeding an area 

equivalent to the area of a circle with a diameter of 1 inch 

(2.54 cm). Slight discolorations are permitted, provided 

the discoloration does not detract from the overall 

appearance of the meat.

Cartilage (gristle), hard tendons or tendinous material 

(except as provided in (231.2), or blood clots (thigh meat 

only).

Additional - Pertaining 

to Trim Meat:

Blood clots exceeding an area equivalent to the area of a 

circle with a diameter of 0.25 inch (0.64 cm).

Boneless Thighs: Thigh with more than one-half of the meat missing.
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Table 2. Organoleptic Requirements and Defects for Size-Reduced Meat and Trim Meat

Organoleptic 

Requirements:

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

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

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

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

deterioration; and (b) must have a bright color.

Meat and Trim:

Defects

Bone or bone-like material.

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

tendonous material.
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Table 3. Organoleptic Requirements and Defects for Turkey Hams

Organoleptic 

Requirements:

Ham must not: Be rancid; have a sour, stale, fruity, 

sulfide-like, cardboardy, tallowy, oily, oxidized, metallic, 

acidic, or other off or foreign odors; contain foreign 

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

have foreign flavors such as, but not limited to, burnt, 

scorched, or stale.

Exterior:

(10 hams examined)

Defects

The exterior of finished ham contains individual major 

surface voids (including air voids, fat pockets, and purge 

pockets) exceeding an aggregate area equivalent to the 

area of a circle with the diameter 0.75 inch (1.91 cm). 

The depth of a void or pocket must be no greater than 

0.50 inch (1.27 cm). 

Unobtrusive purge is allowed; however, pockets and 

voids holding purge, fat, or air must not exceed the 

aggregate diameter of 0.75 inch (1.91 cm). 

The hams show evidence of excessive heating 

(darkened or scorched).

Individual hams that are not 4 to 5 inches (10.16 to 

12.70 cm) and round in diameter.

An individual ham that does not have a mahogany 

color associated with smoked meats, or one with a 

mahogany color lighter than or darker than the 

tolerance.

Interior:

(2 hams examined)

Hams will be cut 

(widthwise) in three 

approximate equal pieces.

The interior of ham contains: Voids, gelatin, or fat 

pockets on the sliced surfaces which exceed an 

aggregate area per surface equivalent to the area of a 

circle with the diameter 0.75 inch (1.91 cm).
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EXHIBIT 1

Example Formulation For Smoked Turkey Hams

In the formulation of turkey hams, the meat portion and the added water (all other non-meat 

ingredient) portion are considered two separate components. The meat portion is cited 

insection 234.1 page 7 and 8 of this Specification. Water/ice and other ingredients must be 

added to the meat portion to assist in the processing of turkey hams. Water/ice* may be 

added in an amount to be determined by the contractor/processor taking into consideration 

the smoking/cooking method and yield**. The end product must comply with the 12 percent 

water added requirement (percentage includes water and all other non-meat ingredients) and 

this FPPS. The added water statement will be calculated on the formulation using the raw 

meat (green) weight and the finished cooked weight of the product as shown below. 

 Finished weight - Green weight x 100 = % Added Water/Ingredients Declaration

 Finished weight

The following formulation is only an example and should not be mistaken for actual 

poundage to be used:

Number of Pounds

Meat Portion (Green Weight)

Size-Reduced Turkey Thigh Meat 100.00

(may contain up to 15% thigh trimmings)

Raw Meat Weight w/o Water/Ingredients 100.00 lbs.

Water / Other Ingredient Portion *

Water/Ice 18.15

Salt 1.50

Lite Salt 0.50

Brown Sugar 2.00

Sodium Phosphate 0.50

Approved Binder(s) (maximum) 0.50

Sodium Erythorbate 0.61

Sodium Nitrite 0.02

Sodium or Potassium Lactate/Diacetate (maximum) 2.50

Raw Batch Weight 126.28 lbs.

 **Yield (%) after cooking/smoking x 0.90

Finished Cooked/Smoked Weight 113.65 lbs.

Percent added water calculation:

113.65 lbs - 100 lbs x 100 = 12% Added Water 

 113.65 lbs
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EXHIBIT 2

USDA Labeled Shipping Containers

Marking Information: Shipping containers may be marked substantially as shown below. 

Detailed USDA labeling information is provided in Exhibit 3. Markings must be legibly 

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

applied to containers. The USDA symbol, EXIBIT 5, is to be a minimum of 2.25 inches (5.72 

cm) in height and may be printed on the top panel or the principal display panel. The 

processor’s name, address, and phone number must be printed on the top panel or the 

principal display panel. The processor’s name and address must indicate the individual 

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

that handles product complaints.

(THE OTHER END Panel)

(THE OTHER 

SIDE Panel)

(TOP PANEL)

PERISHABLE--KEEP FROZEN

KEEP AT ZERO DEGREE F (-17.8 C)

OR BELOW

(TOP PANEL) (ONE SIDE Panel)

USDA 

Labeling

Information 

(shown in 

Exhibit 3).

(ONE END - Principal Display Panel)
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EXHIBIT 3

USDA Label Information

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

panel of each shipping container as provided in Exhibit 2. Markings must be legibly

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

applied to containers. 1The identification of smoking method(s) used below is provided 

only as an example. The processor must designate the applicable smoking method 

used on each label and the labeling must be approved by FSIS. The UPC 14-digit I 2/5 

bar and code, must be shown in the lower right-hand corner of the principal display panel. 

The USDA symbol, EXHIBIT 5, must be a minimum of 2.25 inches (5.72 cm) in height and 

must be printed on the top panel or the principal display panel. The processor’s name, 

address, and phone number must be printed on the top panel or the principal display panel. 

The processor’s name and address must indicate the individual processing plant, the 

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

complaints.

 FROZEN FULLY COOKED

SMOKED TURKEY HAM*

with 12% Water

*Cured Turkey Thigh Meat, Chunked and Formed,

Smoke Flavor Added (as applicable)1 95% FAT FREE

Ingredients:

(Food Allergen Statement, 

Must be Placed Here)

 Required

Processor’s Nutrition Facts Label

 Name, Address, and Phone Must Be Placed Here

KEEP FROZEN

 __ Bags Net Weight

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

 UPC Bar and Code 
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EXHIBIT 4

“Please Recycle” Symbol and Statement

PLEASE

RECYCLE
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EXHIBIT 5

USDA SYMBOL