Solutions Added to Heated (NRTE)/Cooked Products Quick Reference Part A 

Heated Treated and Cooked Poultry 

Rolls Subject to §381.159 and Policy 

Memo 87A 

Turkey Ham Subject to §381.171 and 

Policy Memo 57A 

Heated and Cooked 

Cured Pork Products 

Subject to §319.104 

and 105 

Cooked Corned (Cured) Beef Products and 

Cooked Cured Pork Products NOT Subject to 

§319.104 that DO NOT Return to Green Weight. 

These Products are Subject to Policy Memos 

84A and 109 

Product Name Standardized Standardized Standardized or common 

and usual name. 

Standardized or common and usual name, or 

descriptive name. 

Descriptive 

Designation (DD) 

Required? 

No No No No 

DD Location N/A N/A N/A N/A 

DD Format N/A N/A N/A N/A 

DD Minimum 

Lettering or Font Size 

N/A N/A N/A N/A 

Product Name 

Qualifying Statement 

(QS) Required? 

No –if 2% or less 

liquid based on 

the weight of the 

finished product 

w/o any liquid 

remains with or 

is returned to 

product 

Yes –if > 2% liquid 

remains with or is 

returned to product or 

> 2% any liquid other 

than natural cookout 

juices is added to the 

product 

Yes, when the finished product weighs 

more than the weight of the turkey thigh 

meat used prior to curing (i.e., more 

than green weight) 

Yes Yes 

QS Location N/A Must be part of the 

product name 

Must be part of the product name Must be part of the 

product name 

Must be prominent and conspicuous which means it is 

in close proximity or contiguous to the product name 

QS Format N/A Must be prominent and 

legible. 

Same color and style of print, and on 

the same color background as the 

product name. 

Same color and style of 

print, and on the same 

color background as the 

product name 

For cured pork: Same color and style of print, and on 

the same color background as the product name. 

For cured beef: May be of a different size, style, color 

or type. 

QS Minimum 

Lettering or Font Size 

N/A Not less than 1/3 size 

of largest letter in the 

product name. 

Not less than 3/8 in height or at least 

1/3 size of the letters used in the 

product name. 

Not less than 3/8 in height 

or in lettering not less 

than 1/3 the size of the 

largest letter in the 

product name 

For cured pork: Not less than 3/8 in height or in 

lettering not less than 1/3 the size of the largest letter in 

the product name 

For cured beef: Not less than 1/3 size of largest letter 

in the product name. 

Percent (%) Added 

Solution Required to 

be Declared on the 

Label? 

No No Yes, when finished product weighs 

more than the weight of the turkey thigh 

meat used prior to curing (i.e., more 

than green weight) 

Yes, but only for a 

Common and Usual (e.g., 

Ham) and Water Product 

Yes 

Solution Ingredients 

Required to be Listed 

in Either the DD or 

QS? 

No No No, but ingredients may be 

incorporated into the product name. 

No, but may be listed as 

part of the X% weight is 

added ingredients QS for 

a Common and Usual 

(e.g., Ham) and Water 

Product 

No, but may be listed as part of the X% solution or X% 

weight is added ingredients QS. 

Example(s) -

Acceptable Product 

Name(s) 

“Turkey Roll” 

“Chicken Roll”

“Turkey Roll with Juices”

(when > 2% liquid 

remains with or is 

returned to product) 

“Chicken Roll with Broth”

(when > 2% any other 

liquid is added to the 

product) 

Turkey Ham 

Cured Turkey Thigh Meat and 25% 

Water”

OR 

Turkey Ham 

Cured Turkey Thigh Meat and Water 

Product 20% of Weight is Added Salt, 

Dextrose, Sodium Phosphate, Sodium 

Erythorbate and Sodium Nitrite”

Smoked Pork 

Shoulder Picnic 

Water Added 

OR 

Ham 

with Natural Juices 

Corned Beef 

Containing up to 15% of a Flavoring Solution”

OR 

Ham and Water Product 

20% of weight is added ingredients