Turkey Taco Filling September 2010.pdf

Commodity Specification

TURKEY TACO FILLING

September 2010 i

Table of Contents

I. GENERAL

A. Product Description B. Food Defense Requirements C. Commodity Complaints D. Humane Handling

II. COMMODITY SPECIFICATION

A. Basic Requirements

1. Date Processed

2. Origin of Turkeys

3. Inspection

4. FSIS Requirements

5. Pre-Bid Samples

6. USDA Sampling Option

7. Turkey from Other Plants B. Requirements for Turkey

1. Sources of Meat and Skin

2. Maximum Temperature

3. Cooling

4. Cooling Medium

5. Neck and Crop Skin

6. Requirements for Desinewing

7. Organoleptic Requirements and Defects Table 1. Organoleptic Requirements and Defects for Meat and Skin C. Formulation and Processing Requirements for Ground Turkey

1. Formulas

2. Skin

3. Processing and Size Reduction

4. Cooling Size-Reduced Turkey

5. Temperature of Size-Reduced Turkey

6. Organoleptic Requirements and Defects Table 2. Organoleptic Requirements and Defects for Ground Turkey

7. Ground Turkey Rework

8. Freezing Ground Turkey D. Processing Ground Turkey into Commodity

1. Prerequisites for Use of Ground Turkey

2. Processing Sequence

3. Formulation

4. Mixing

5. Cooking

6. Packaging and Packing

7. Organoleptic Requirements and Product Characteristics Table 3. Organoleptic Requirements and Product Characteristics for Cooked Commodity

8. Reprocessing Cooked Commodity

9. Freezing

10. Metal Detection E. Lots and Sublot

1. Definition of a Lot

2. Definition of a Sublot F. Fat Requirement for Turkey Taco Filling G. Sampling and Laboratory Analyses

1. Sampling

2. Samples for Laboratory Analyses

3. Laboratory Analyses

4. USDA Laboratories ii

5. Timely Receipt of Laboratory Results

6. Appeal of Laboratory Analyses H. Contractor Analysis of Fat Content Program

III. LABELING

A. Commercial Labeling Requirements

1. Commercial Labels

2. Traceable Product

3. Nutrition Facts, Ingredients and Allergen Statements B. USDA Labeling Requirements

1. USDA Labeled Packages C. Use of Previously Printed USDA Labeling Materials D. Additional Labeling Issues E. F.A.S. Vessel Deliveries

IV. FINAL EXAMINATION OF PACKAGED AND PACKED COMMODITY

A. Material and Net Weight Compliance

1. Verification of Materials and Defects

2. Net Weight B. Prerequisites for Loading and Shipping Frozen Commodity

1. Visual Inspection

2. Internal Product Temperature C. Inspection and Checkloading

1. Requirements

2. Procedures

V. UNITIZATION

A. Pallets B. Pallet Exchange

VI. SHIPMENT AND DELIVERY

A. Contract Compliance Stamp B. Grading Certificate

1. Railcar or Piggyback

2. Trucks C. Loading and Sealing of Vehicles

1. Railcar

2. Truck or Piggyback D. Delivery Notification

1. In-Plant Deliveries

2. Delivery In Storage E. Split Deliveries

VII. DESTINATION EXAMINATION

A. Commodity Requirements B. Temperature

EXHIBIT 1 USDA Labeled Shipping Containers EXHIBIT 2 USDA Label Information for Turkey Taco Filling EXHIBIT 3 “Please Recycle” Symbol and Statement

USDA SYMBOL

I. GENERAL

A. Product Description

Frozen fully cooked turkey taco filling (commodity) produced under this Specification will be packaged and packed in the following form as specified in the contract:

Turkey Taco Filling (231330) – Frozen, fully-cooked turkey taco filling, produced from ground turkey (ready-to-cook, non-basted, young turkeys or turkey carcasses and parts) and spices/seasonings. The commodity must be packaged in 3-or 5-pound (1.36 or 2.27-kg) packages to a net weight of 30 pounds (13.61 kg) in each fiberboard shipping container.

A purchase unit will consist of 1,300 shipping containers totaling 39,000 pounds (17,690 kg).

B. Food Defense Requirements

Contractors and subcontractors participating in the commodity purchase program must have a documented and operational food defense plan that provides for the security of a plant’s production processes and includes the storage and transportation of finished product after production. The plan shall address the following areas: (1) food security 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 United States 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. Any nonconformance identified on the checklist must be addressed in writing to both the Contracting Officer and Auditor within 14 calendar days of the audit. Each written response will be reviewed for acceptance by the Auditor. If the Auditor received an unacceptable corrective action response, the company will have an additional 7 days to respond to the nonconformance. If nonconformances remain open after the additional 7 days, the Contracting Officer will decide whether the company is able to receive the contract. Once verified and approved, the company will receive a written response from the Contracting Officer indicating its eligibility to participate.

C. Commodity Complaints

The contractor/producer must immediately report all complaints received on the commodity to the USDA Contracting Officer.

D. Humane Handling

All poultry shall be humanely handled in accordance with all applicable Food Safety and Inspection Service (FSIS) regulations, directives, and notices.

II. COMMODITY SPECIFICATION

A. Basic Requirements

1. Date Processed. The commodity must not be processed more than 90 days prior to the first day of the delivery period.

2. Origin of Turkeys. The commodity must be produced and processed from ready-to-cook turkeys, turkey parts, boneless parts, and meat 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 products originating from sources other than the United States, its territories or possessions, the commonwealth of Puerto Rico, or the Trust Territories of the Pacific Islands, the contractor must have an acceptable identification and segregation plan for those turkey products to ensure they are not used in the commodities produced under this specification. This plan must be made available to a representative of the Grading Branch, Poultry Programs, AMS, USDA (Grader), and the Contracting Officer or agent thereof upon request. The contractor must ensure that both contractor and subcontractor(s) 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).

3. Inspection. Processing operations must comply with the Poultry Products Inspection Regulations (9 CFR part 381), and be under the supervision of a representative of the USDA/ FSIS (Inspector). Inspection for contract and Specification compliance will be in accordance with the Regulations Governing the Voluntary Grading of Poultry Products and Rabbit Products (7 CFR part 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 Specification for chilled turkey carcasses and parts; size-reduced turkey products; ground turkey; processing, formulation, packaging, cooking of the commodity, and packing; turkey taco filling; freezing; labeling and marking; sampling; laboratory results; net weight; and checkloading.

4. FSIS Requirements. The commodity must be produced and processed in a federally (FSIS/USDA) inspected establishment, be accurately marked and/or labeled, and meet all FSIS regulatory requirements, including all microbiological testing requirements, currently in place.

5. Pre-Bid Samples. Production sample preparation will be in accordance with Poultry Programs’ guidelines. Instructions in the Poultry Grader’s Handbook; Section 10; VI. Pre-Bid Sample Certification, will be used to certify the pre-bid samples. Pre-bid samples will be subject to USDA, AMS supervision for formulation and processing procedures only. See additional information regarding pre-bid requirements in Poultry Programs’ “Source Selection Plan for Turkey Taco Filling (September 2010).” A copy of this document may be obtained from: Branch Chief; Standards, Promotion and Technology Branch; USDA/AMS/ Poultry Programs; 1400 Independence Avenue, Room 3949 S, Stop 0259; Washington, DC 20250, telephone: (202) 690- 3148.

a. Pre-bid samples, formulation, and production procedures. A pre-bid sample and written documentation of the actual formulation, production procedures, and equipment used (technical proposal) along with nutritional analysis for fat and sodium must be submitted to USDA for review and approval prior to the award of contracts. Nutritional analysis of the pre-bid samples for fat and sodium contents must be performed at USDA/AMS approved laboratory.

(1) The same formulation, production procedures, and type of equipment must be used by the contractor/processor for the production of the pre-bid sample, as will be used for the commodity. Changes made to the formulation, production procedures, and equipment after commodity processing has begun will require re-submitting samples using the new formulation, procedures, and/or equipment for evaluation and approval along with laboratory analysis results.

(2) The sample and technical proposal will be evaluated in accordance with the standards for evaluation factors as written in Poultry Programs’ “Source Selection Plan for Turkey Taco Filling.”

b. Pre-bid samples. The pre-bid sample will also be evaluated to ensure compliance with the product characteristics found in Table 3.

6. USDA Sampling Option. USDA may select additional product for further inspection or may draw samples for laboratory analyses.

7. Turkey from Other Plants. Turkey and turkey carcasses and parts may be transferred or obtained from other plants, provided they: (a) have been processed, handled, and identified in accordance with this Specification, and (b) comply with the non-basted, organoleptic, and other applicable requirements of this Specification as evidenced by USDA certification.

a. Type, class, and specific name of the product, part, boneless part, or meat; date slaughtered or date placed in frozen storage; and the USDA-assigned plant number must be shown on each shipping container.

b. The chilled and/or frozen turkey and 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.

B. Requirements for Turkey

1. Sources of Meat and Skin. The commodity must be produced from meat (with skin attached or without skin), non-basted carcasses, and parts (no solution or ingredients added).

a. Skin. Skin that is not attached to meat must not be used in the commodity.

b. Chilled. The chilled turkey and bone-in, skin-on or skinless turkey parts must be deboned and used in the finished cooked commodity within 7 calendar days after the date of slaughter. Within this 7-day timeframe the ground turkey must be fabricated into the cooked commodity within 72 hours after size reduction.

c. Frozen. Frozen meat (bone-in or boneless and skin-on or skinless turkey carcasses and parts) 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; (3) held not more than 180 days in frozen storage; and (4) the product shows no evidence of thawing and refreezing or freezer deterioration. After tempering, the meat must be used to produce the finished cooked commodity within 48 hours. The temperature of the meat must not exceed 40 °F (4.4 °C) during the tempering process.

d. Limitations. Other than the final freezing process for finished, packaged commodity (II.D.9.), the commodity must not be derived from turkey meat (carcasses, parts, or ground turkey) that has been frozen more than one time. For example: if the finished commodity is produced from frozen carcasses, parts, deboned meat (II.B.1.c.) or frozen ground turkey (II.D.1.a.(2)), prior to producing the finished commodity, re-freezing of this meat is not allowed. The meat must be tempered and continuously processed into the finished product.

2. Maximum Temperature. The temperature of the carcasses, bone-in or boneless parts, and skin must not exceed 55 °F (12.8 °C) at any time during preparation or processing into ground turkey.

3. Cooling. Carcasses and bone-in or boneless parts which are not used in the ground turkey on a continuous basis must be cooled by methods or media to ensure that the internal product temperature is continuously lowered to not higher than 40 °F (4.4 °C) and not lower than 26 °F (-3.3 °C).

4. Cooling Medium.

a. Cooling methods and media (e.g., use of liquid carbon dioxide (CO2), dry ice or liquid nitrogen (N2)) may be used to maintain the temperature of meat and parts.

b. Water, refrigerated water, slush ice and water, or ice used to cool or maintain the temperature of meat or parts must not be incorporated into the ground turkey. Liquid associated with normal product purge is acceptable.

5. Neck and Crop Skin. Neck and crop skin cannot be used in ground turkey.

6. Requirements for Desinewing. The long bone (tibiotarsus) must be removed from the drumsticks (with or without attached skin) prior to processing through a desinewer to remove the tendons.

7. Organoleptic Requirements and Defects.

a. Organoleptic requirements. Meat, boneless parts, deboned drumsticks, and parts (bone-in) will be examined on a continuous basis for the organoleptic requirements listed in Table 1. Any product that does not comply with the organoleptic requirements will be rejected for use under this Specification.

b. Defects.

(1) A sample of 30 pieces of meat, boneless parts, deboned drumsticks, and parts (bone-in) will be examined for the defects listed in Table 1 before formulation or size reduction.

The frequency of sampling and the number of defects allowed will be those outlined in Poultry Programs’ Sample Plan Level 1 (SPL-l). If the sample has more defects than the maximum tolerance for the sample plan, the product the sample represents will be rejected.

(2) If simultaneous size-reduction and bone removal systems are be used, boneless parts and deboned drumsticks shall be examined for the applicable defects listed in Table 1 except for the presence of bone or bone-like material, hard tendinous material, or cartilage (gristle).

Table 1. Organoleptic Requirements and Defects for Meat and Skin

Criteria Organoleptic Requirements: Must be free from rancidity; free of fruity, sulfide-like, cardboardy, tallowy, oily, oxidized, metallic, chlorine, or other off or foreign odors; free of foreign materials (e.g., glass, paper, rubber, metal, plastic); must show no evidence of mishandling or deterioration; and must have a bright color with no evidence of dehydration or thawing and refreezing.

All Meat and Parts (With Skin Attached or Without Skin):

Defects A flesh bruise on meat or on a part that exceeds an area equivalent to the area of a circle with a diameter of

0.75 inch (1.91 cm).

Large blood clots on the meat or on a part that exceed an area equivalent to the area of a circle with a diameter of 0.25 inch (0.64 cm).

Skin that is not attached to the meat.

A defect for discolorations in the meat or skin is when the area of all discolorations, that are moderate in intensity, exceeds an area equivalent to the area of a circle with a diameter of 1.50 inch (3.81 cm).

Bone-In Parts (With Skin Attached or Without Skin):

More than one-third of the meat is missing on a bone-in part.

Boneless Drumstick Meat (With Skin Attached or Without Skin):

Bone or bone-like material, except that the knuckle bone (patella) may be present.

Other Boneless Meat (With Skin Attached or Without Skin):

Bone or bone-like material, hard tendon or tendinous material, or cartilage (gristle).

A boneless thigh with more than one-half of the meat missing.

C. Formulation and Processing Requirements for Ground Turkey

1. Formulas. Ground turkey must be formulated according to one of the following two formulas:

a. Meat and skin basis. Formula based on deboned meat (with skin attached or without skin) or boneless parts. The maximum amount that can be used in a formula is specified when applicable.

(1) White meat (with skin attached or without skin). The maximum amount of white meat (with or without attached skin) that can be used in a formula is 30 percent of the total weight of the formula. The white meat may be wing meat or scapula portion. Other white meat trimmed from the frames (white frame meat) may be used. White frame meat is limited to no more than 3 percent of the total weight of the formula.

(2) Dark meat (with skin attached or without skin). Boneless thighs or boneless and skinless thighs (not more than one-half of meat missing) or desinewed drumstick meat may be used. Dark meat trimmed from the frame (dark frame meat) may be used. Dark frame meat is limited to no more than 2 percent of the total weight of the formula.

b. Bone-in basis. Formula is based on bone-in parts (with or without attached skin).

The maximum amount of a specific part that can be used in a formula is specified when applicable.

These parts are for preparation of ground turkey by mechanically removing the meat and skin directly from the parts and simultaneously reducing the size of the meat and skin (mechanical and simultaneous reduction process).

(1) Drumsticks/Thighs. Drumsticks and/or thighs may be used.

(2) Wings. Wings may be whole wings, the first portions, or attached first and second portions. Wing tips can only be used when they are part of a whole wing. The maximum amount of wings or wing portions that can be used in a formula is 40 percent of the total weight of the formula.

2. Skin. Skin that is attached to the chilled or frozen meat or parts may be formulated according to II.C.1. in natural proportion only. Chilled or frozen skin that is not attached to the meat must not be used in the commodity.

3. Processing and Size Reduction.

a. Processing. The meat (with skin attached or without skin) must be processed and blended, as applicable, and reduced in size by equipment and procedures that produce a uniform blend of meat and skin with muscle fibers and strand-like texture, and having the functional properties of ground turkey.

b. Size reduction. Meat (with skin attached or without skin) for the ground turkey must be reduced in size by one of the following procedures:

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

(2) Desinewed or reduced through a desinewer plate or screen with holes

0.0591 inch to 0.0787 inch (1.5 mm to 2.0 mm) in diameter or as required to ensure equivalent removal of tendons present in the meat;

(3) Reduced through a head consisting of a series of screen plates with rectangular-like openings that measure: (a) 0.018 to 0.020 inch by 0.765 to 0.831 inch and (b) 0.018 to 0.020 inch by 0.255 to 0.302 inch. (Measurement of the rectangular-like openings in metric units: (a)

0.4572 to 0.5080 mm by 19.4310 to 21.1074 mm and (b) 0.4572 to 0.5080 mm by 6.4770 to

7.6708 mm). The screen plates with the smaller openings will be positioned at the exit end of the auger and the number of these screen plates cannot be more than 12 percent of the total number of screen plates in the head; or

(4) Ground through a plate with holes 2 inches (5.08 cm) in diameter followed by size reduction through a stainless steel cylinder or screen with a series of round openings which divide the surface into thirds. Two-thirds (2/3) of the surface will have openings which measure

0.050 inch (1.27 mm). The exit end (the final 1/3) of the surface will be blank (no openings).

For mechanical removal and simultaneous reduction process, the contractor must give the Grader the model of the machine, the size of the cylinder screen or screen plates, the number of each size, and the sequence of the screen plates that will be used to produce size-reduced meat and skin for use under this Specification. In addition, the contractor must have established control procedures to ensure the cylinder screen or screen plates are in the correct position, the screen plates are in the correct sequence, and that the cylinder screen or screen plates and the auger are aligned and maintained in an operating condition that will continuously produce a product which complies with the texture criteria and other requirements of this Specification. These control procedures must be reviewed and found acceptable by supervisory personnel of the Grading Branch, Poultry Programs, AMS, USDA, before size-reduced meat and skin can be used as ground turkey under this Specification.

c. Size reduction equipment. Any bent, broken, or defective blade, cylinder, screen, or plate must be replaced before the size reduction equipment can be used for reducing meat and skin.

d. Unacceptable size-reduced products. Meat and skin which cannot be used in the ground turkey: (1) comminuted meat; (2) any skin that is not attached to the meat; (3) meat (with skin attached or without skin) reduced to an emulsified or pasty consistency; or (4) meat (with skin attached or without skin) which developed a discoloration during size-reduction process.

4. Cooling Size-Reduced Turkey. Cooling methods and media (e.g., liquid CO2/dry-ice or liquid N2) may be used before, during, or after size reduction. Ice or ice water may not be used to lower the temperature of the ground product.

5. Temperature of Size-Reduced Turkey. Temperature of ground turkey or any size-reduced component of the product (ground, desinewed, or mechanically reduced meat and skin) hereinafter referred to as “ground turkey / ground product” must not exceed 55 °F (12.8 °C).

6. Organoleptic Requirements and Defects.

a. Organoleptic requirements. The ground turkey will be examined on a continuous basis for the organoleptic requirements listed in Table 2. Any ground turkey that does not comply with the organoleptic requirements will be rejected for use under this Specification.

b. Defects. A 5-pound (2.27-kg) sample of ground turkey will be examined for the defects listed in Table 2 prior to formulating into the commodity. The defect requirements will be examined in the fresh state.

(1) The examination for bone will be made separately from the examination for other defects.

(2) Regardless of the kind and number of defects (within Table 2) found, any sample containing bone and bone-like material will be cause for rejection of the product the sample represents.

(3) The frequency of sampling and the number of defects allowed will be those outlined in Poultry Programs’ Sample Plan Level 2 (SPL-2).

(4) If the sample has more defects than the maximum tolerance for the sample plan, the product the sample represents will be rejected.

Table 2. Organoleptic Requirements and Defects for Ground Turkey

Organoleptic Requirements:

Criteria Must have: (1) muscle fibers and a strand-like texture and (2) a uniform light and bright color with no discolorations or dehydration.

Must not have: (1) the texture of comminuted meat and skin, (2) a gritty texture, or (3) an emulsified or pasty consistency.

Must be free of: (1) rancidity; (2) sour, stale, fruity, sulfide-like, cardboardy, tallowy, oily, oxidized, metallic, acidic, or other off or foreign odors; and (3) foreign materials (e.g., glass, paper, rubber, metal, plastic).

Bone:

Defects Bone or bone-like material.

Other: Tendons, cartilage (gristle), and tendinous or ligamentous material that exceeds 0.50 inch (1.27 cm) in any dimension.

7. Ground Turkey Rework.

a. Eligible Product. Ground turkey may be reworked provided: (1) the temperature of the ground turkey has not exceeded 55 °F (10 °C) and has been maintained at that temperature or lower, (2) it complies with organoleptic requirements of II.C.6., and (3) it is incorporated into batches of ground turkey within 12 hours.

b. Time and temperature requirements. Additionally, ground turkey which has been chilled to no higher than 40 °F (4.4 °C) or lower than 26 °F (-3.3 °C), packaged, and maintained at a product temperature of not higher than 40 °F (4.4 °C) or lower than 26 °F (-3.3 °C) may be reworked within 72 hours from the end of the shift it was produced. When the chilled ground turkey is reworked, the temperature of the commodity must not exceed 40 °F (4.4 °C) during tempering.

8. Freezing Ground Turkey. If the ground turkey is frozen prior to being processed into the finished commodity, the ground turkey must be packaged and/or packed (to protect against quality deterioration), and continuously lowered to an internal temperature of 0 °F (-17.8 °C) or lower within 72 hours from the time of entering the freezer. If any sample of packaged ground turkey does not comply with the freezing requirements, the product or lot the sample represents will be rejected for use under this Specification.

D. Processing Ground Turkey into Commodity

1. Prerequisites for Use of Ground Turkey.

a. Temperature. Ground turkey that does not comply with the temperature requirements of this section will be rejected for use under this Specification.

(1) The internal product temperature of ground turkey must be not higher than 40 °F (4.4 °C) and not lower than 26 °F (-3.3 °C) before it is processed into the commodity and will be determined just before it is formulated and mixed with spices and flavorings. Unless otherwise specified, chilled ground turkey must be fabricated into the cooked commodity within 72 hours after grinding.

(2) Frozen ground turkey may be used when: (a) packaged to protect against quality deterioration during storage and identified so the time in storage can be determined;

(b) held not more than 60 days in frozen storage if produced from freshly slaughtered turkey carcasses, and parts; (c) the product shows no evidence of thawing and refreezing or freezer deterioration; and (d) the product temperature is not higher than 40 °F (4.4 °C) and not lower than 26 °F (-3.3 °C) during tempering or prior to processing into the commodity. After tempering, the ground turkey must be used in the production of commodity within 36 hours.

(3) Other than the final freezing process for finished, packaged commodity (II.D.9.), the commodity must not be derived from turkey meat (carcasses, parts, deboned meat or ground turkey) that has been frozen more than one time. Also see II.B.1.c.

b. Ground turkey from other plants. Ground turkey may be transferred or obtained from other plants to produce the commodity, provided it is: (1) processed, handled, and identified in accordance with this Specification and meets the temperature requirements outlined in II.D.l.a., and (2) processed from turkey carcasses and parts which comply with the non-basted, organoleptic, and other applicable requirements of this Specification for turkey as evidenced by USDA certification.

(1) Type, class, specific name of the product, date slaughtered or placed in frozen storage, and the USDA-assigned plant number must be shown on each shipping container of ground turkey.

(2) The chilled and/or frozen ground turkey 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.

2. Processing Sequence. Commodity processing must follow the sequence stated within this paragraph (II.D.2.). Unless otherwise specified, ground turkey processing, turkey taco formulation, mixing, packaging then cooking or cooking then packaging (or other packaging/cooking alternative), chilling, and freezing of the commodity must be a continuous process that complies with the time and temperature requirements of this Specification.

Formulation and mixing may be accomplished during the cooking processes.

3. Formulation. Proportions of ingredients required in preparing the commodities are as follows:

Ingredients Percentage

Ground Turkey (minimum) 74.00 Water (maximum) 14.00 Spices/Flavorings / Other Ingredients Formulation (Range) 4.00 – 6.00 Soy Protein (maximum percent of total formula) 6.00 Must Total 100.00

a. “Other ingredients” may include potassium phosphate. Spices/flavorings must be the types used in conjunction with mild turkey taco flavoring. The sodium content of the cooked turkey taco filling must be lower than or equal to 460 mg per 100 g.

b. Soy protein (in a dry form not hydrated) used in the spices/flavorings/other ingredients formulation must not exceed 6 percent of the total formula. The contractor must furnish the Grader a statement by the manufacturer certifying the spices, flavorings, and other ingredients are in compliance with this Specification prior to production.

c. 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 (II.D.3.) must remain the same.

4. Mixing. A uniform blend of ground turkey, water, and spices/flavorings must be achieved by mechanically mixing all ingredients prior to packaging.

5. Cooking.

a. Formulated raw commodity may be cooked prior to or after packaging (or other packaging/cooking alternative) in accordance with the processing sequence provided in II.D.2.

b. The commodity must reach an internal temperature of at least 165 °F (73.9 °C) during cooking. The time and temperature of cooking must provide cooked commodity that complies with II.D.8. Cooking methods and product temperature will be monitored by FSIS personnel.

6. Packaging and Packing. All packaging materials must be clean and in new condition, must not impart objectionable odors or flavors to the commodity, must be safe (not adulterated or injurious to health) for use in contact with food products, and must be tamper-evident. Tamper-evident is defined as packaging 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.

a. Packaging materials. The commodity must be packaged in plastic-film bags. The bags must be made of water-proof film with oxygen barrier properties with a wall thickness of not less than 4 mil (0.004 inch). The bags must have the capability of being boiled and steamed during or after cooking, and freezing the commodity as required within this Specification; and must protect the commodity from contamination, dehydration, freezer burn, or quality deterioration during the conditions of use.

b. Packaging. Approximately 3 or 5 pounds (1.36 or 2.27 kg) of commodity must be packaged into a plastic-film bag and sealed. The bag must be of a width and length to accommodate proper space for filling and reheating. The bag must be sealed to protect the commodity from contamination, dehydration, and freezer burn. Metal clips, wire ties, paper-coated wire ties, and staples must not be used for sealing bags. The bag and seal must be of a design and structure to remain intact (sealed) and prevent leaking when the commodity is reheated (by recipient) in a boiling water bath.

c. 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.

d. Packing. Ten 3-pound (1.36-kg) or six 5-pound (2.27-kg) packages of commodity must be packed in each fiberboard shipping container to 30 pounds (13.61 kg) net weight.

7. Organoleptic Requirements and Product Characteristics.

a. After packaging, a package of commodity will be sampled and examined for organoleptic requirements. If any sample does not comply with the organoleptic requirements, the product the sample represents will be rejected for use under this Specification. Additionally, the commodity will be evaluated for the product characteristics (defects) shown in Table 3. The frequency of sampling and the defects allowed will be in accordance with those outlined in Poultry Programs’ SPL-2.

b. Production samples will also be evaluated, reviewed, and compared to a pre-bid sample (II.A.5.) to ensure compliance with the product characteristics found in Table 3 by USDA, AMS, Poultry Programs, Grading Branch supervisory personnel. The frequency of production sample review will be in accordance with Poultry Programs’ “Sampling Requirements and Procedures for Turkey Taco Filling.”

Table 3. Organoleptic Requirements and Product Characteristics for Cooked Commodity

Organoleptic Requirements:

Examined after packaging

Criteria The commodity must be free of: (a) rancidity; (b) metallic, overcooked, burnt, scorched, bitter, oxidized, stale, fruity, beany, oily, soapy, or other flavors or odors foreign to properly prepared and cooked turkey taco filling; and (c) foreign materials (e.g., glass, paper, rubber, plastic, metal).

Product Characteristics:

Examined after packaging

Must have the: texture, appearance, color, and flavor of properly prepared cooked turkey taco filling (i.e., similar to cooked ground beef in taco seasoned sauce). See the current “sample prototype” product packaging characteristics written in Poultry Programs’ “Source Selection Plan for Turkey Taco Filling,” for additional requirements/information.

Texture: Must have: moist, crumbled appearance and mouth feel, and be slightly firm, yet easy to chew.

Appearance: Must have: distinct crumbled particles that do not stick/clump together, remain in large masses (retain package shape), or require that the commodity be physically separated with a fork or other utensil.

Color: Must have: the color typical of similarly formulated and cooked meat products, not burnt, scorched, or under cooked.

Flavor: Must have: a mild turkey taco-seasoned flavor that is not hot or spicy, not salty, not greasy, and does not have a prominent tomato flavor.

8. Reprocessing Cooked Commodity. Cooked and packaged commodity which does not meet the Specification requirements may be reprocessed provided the: (a) product is reprocessed within 8 hours from the time of cooking; (b) temperature of the cooked commodity has been lowered to not higher than 40 °F (4.4 °C) and not lower than 26 °F (-3.3 °C) if the product is held for longer than 8 hours; and (c) commodity is incorporated into raw formulated commodity (at a maximum of 5 percent of the formulated batch), packaged, cooked, and placed in a freezer within 48 hours of packing.

9. Freezing. Immediately after cooking, the product must be placed under refrigeration where the internal product temperature of the cooked packaged commodity is continuously lowered. The commodity must be packed and placed in a freezer within 48 hours of packing. The internal temperature of the packaged and packed commodity must be continuously lowered to 0 °F (-17.8 °C) or lower within 72 hours from the time of entering the freezer. If any sample of the commodity does not comply with the freezing requirements, the product or lot the samples represent may not be accepted for use under this Specification.

10. Metal Detection. The commodity 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. The commodity must be examined after it is packaged or packed in shipping containers in accordance with the procedures in AMS 910, Poultry Grader’s Handbook. Commodity found to be contaminated with metal will be handled in accordance with FSIS procedures. Other procedures for examination of the commodity may be approved by the Deputy Administrator of Poultry Programs, in writing.

E. Lots and Sublot

1. Definition of a Lot.

a. A lot is the amount of commodity (turkey taco filling) produced during a processing shift.

b. The commodity will be: (1) sampled for laboratory analysis and analyzed for compliance with fat content requirements, and (2) accepted or rejected on a lot basis.

2. Definition of a Sublot.

a. A lot may be separated into sublots for the purpose of sampling and analyzing for compliance with the fat content requirements. If this option is used, the commodity must be sublotted on the basis of consecutively produced: (1) shipping containers or (2) pallets. The sublots of containers or pallets must be consecutively identified prior to formulation.

b. Commodity sampled and analyzed on the basis of sublot will be accepted or rejected on a sublot basis.

F. Fat Requirement for Turkey Taco Filling

A lot or sublot (as defined in II.E.1. and II.E.2.) of turkey taco filling (commodity) must contain no more than an average of 11.0 percent fat.

G. Sampling and Laboratory Analyses

1. Sampling.

a. A lot. The number of containers of commodity to be drawn from each lot will be as follows:

Number of Shipping Minimum Number Containers in Lot of Packages 250 or less 8 251 - 500 12 501 - 1000 16 1,001 - 2,000 24 over 2,000 36

b. A sublot. A minimum of four (4) containers will be drawn from each sublot. The total number of containers drawn from each sublot must be a multiple of four. The total number of containers drawn from all sublots in a lot must equal or exceed those specified for the appropriate size lot described in paragraph G.1.a.

2. Samples for Laboratory Analyses.

a. The Grader will randomly draw samples for fat content analysis from each lot or sublot and prepare samples as follows: The Grader will draw a 9-ounce (255-g) sample of turkey taco filling at random from each sample package and separate it into three (approximately equal) sample portions. The remaining commodity may be reprocessed in accordance with II.D.9.

b. Each portion will be placed in a moisture-proof sample bag or a leak-proof cup.

c. The three portions of each sample will be used as follows:

(1) one for fat analysis at the USDA laboratory.

(2) one for the contractor.

(3) one for a reserve sample.

d. Samples will be kept in a freezer under the Grader’s control until all samples are drawn and prepared for the lot or sublot.

(1) The reserve samples will be retained in a freezer under the control of the Grader. Reserve samples will be used for laboratory analyses when: (a) the original samples are lost; (b) the original samples arrive at the USDAlaboratory in a condition that does not permit accurate analyses; or (c) requested by the Grading Branch, Poultry Programs, AMS, USDA, Washington, D.C.

(2) The samples for the contractor will be given to the contractor after the lot or sublot has been produced and all the samples for the lot or sublot have been drawn and prepared.

e. Samples which are not used by USDA will be returned to the contractor and may be reprocessed in accordance with II.D.9.

3. Laboratory Analyses.

a. The USDA or USDA-approved laboratory will equally combine the samples submitted for a lot or sublot in numerical sequence into four composite samples.

b. The USDA or USDA-approved laboratory will grind and mix each composition sample twice into a homogeneous mixture.

c. Each composite will be analyzed in duplicate for fat. The USDA or USDA-approved laboratory will report the result for each duplicate to the nearest 100th of a percent and the average for each composite to the nearest 100th of a percent on the USDA certificate. In addition, the USDA or USDA-approved laboratory will average the results of the composites and report the average for the lot or sublot to the nearest 10th of a percent on the USDA certificate, except when the average result for any one composite exceeds 11.0 percent. As an alternative to reporting the results on the USDA certificate, the results may be reported on a laboratory generated (Laboratory Information Management System (LIMS)) laboratory testing report, which will contain the USDA certificate number, that may be faxed to recipients.

d. Chemical analyses will be in accordance with any approved Association of Official Analytical Chemists (AOAC) International methods, or methods approved by other National or International organizations and accepted by AMS for fat determinations.

4. USDA Laboratories. The samples for laboratory analyses may be submitted to any one of the USDA or USDA-approved laboratories listed below, except when AMS determines that conditions or workload of a specific laboratory do not permit the prompt handling of samples. All costs incurred for shipping the samples and the laboratory analyses will be paid by the contractor.

USDA, AMS, Science and Technology Programs Laboratory Services Division National Sciences Laboratory Oregon Department of Agriculture 801 Summit Crossing Place, Suite B 1207 Northwest Naito Parkway, Suite 204 Gastonia, North Carolina 28054 Portland, Oregon 97209-2835 Telephone: (704) 867-3873 Telephone (503) 872-6644

5. Timely Receipt of Laboratory Results. The contractor must present the turkey taco filling to USDA so the product may be sampled, the samples sent to the USDA or USDA-approved laboratory, and the laboratory analyses performed in time for the laboratory results to be available for the contractor to meet the shipment or delivery requirements of the contract. If laboratory results are received by the contractor later than 7 calendar days, excluding Sundays and Federal holidays, from the receipt of the samples by the USDA or USDA-approved laboratory, the number of days’ delay will be added to the shipment or delivery period before liquidated damages for late shipment or delivery will be assessed.

6. Appeal of Laboratory Analyses. An appeal of original laboratory analyses for a lot or sublot may be authorized by the Grading Branch, Poultry Programs, AMS, USDA, Washington, D.C. The appeal must be filed and made in accordance with the provisions for an appeal in 7 CFR part 70. Only one appeal per lot or sublot is permitted.

a. For the appeal, a lot or sublot will be sampled and samples prepared by one of the following procedures:

(1) When the reserve samples are available, the Grader will randomly draw from the lot or sublot the same number of samples as drawn during original sampling and prepare the samples as outlined in paragraphs II.G.1. and II.G.2. These samples, plus the reserve samples previously prepared during the original sampling of the lot or sublot, will be submitted for fat analyses.

(2) When the reserve samples are not available, the Grader will randomly draw twice the number of samples required in paragraph II.G.1. from the lot or sublot. Samples will be prepared as outlined in paragraph II.G.2. and submitted for fat analysis.

b. The samples for the appeal will be submitted to the USDA or USDA-approved laboratory.

c. The USDA or USDA-approved laboratory will combine the samples into twice the number of composites described in paragraph II.G.3.c. and analyze each of the composite samples for fat content. The results will be reported as outlined in paragraph II.G.3.c.

d. The laboratory results of the samples for the appeal will supersede those of the original analyses and will be final.

H. Contractor Analysis of Fat Content Program

As an alternative method of sampling and laboratory analyses detailed in section II.G., the contractor may elect to participate in the Contractor Analysis of Fat Content (CAFC) Program dated August 2001. AMS has developed this program to permit the use of contractor results to determine compliance with fat content requirements. Any questions about this program should be referred to the Contracting Officer at the following address:

Contracting Officer, Commodity Procurement Branch Poultry Programs, AMS, U.S. Department of Agriculture Rm. 3941-South Bldg., STOP 0260 1400 Independence Avenue, SW Washington, D.C. 20250 Telephone: (202) 720-7693 Fax: (202) 720-5871

The Contracting Officer will provide the procedures for participation in the CAFC Program. The contractor must comply with the: (a) requirements in this Specification (excluding section II.G.), and (b) alternate sampling procedures, lab analyses, and other provisions of the CAFC Program.

III. LABELING

Commercial labeling (III.A.) or USDA labeling (III.B.) must be used. 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.

A. Commercial Labeling Requirements

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 Specification.

1. Commercial Labels. Commercial labels must be the processor’s own commercial labels. Distributors’ labels will not be allowed.

2. Traceable Product. 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 Specification and commercial product, the identification system must differentiate between USDA and commercial products. An alpha numeric code may be used for information that is in addition to FSIS labeling requirements. The required product identification and record system, including codes, must be reviewed by USDA, AMS, Poultry Programs before production begins for the contract(s).

3. Nutrition Facts, Ingredients and Allergen Statements. Nutrition Facts, Ingredients and Allergen statements must be placed on the shipping containers.

B. USDA Labeling Requirements

When USDA labeling is used, any deviation from labeling requirements in this Specification must be approved by the Contracting Officer, in writing, prior to the start of production. Labeling and marking of the shipping containers must be in accordance with this Specification. Labeling and marking information must be water-fast, non-smearing, of a contrasting color, clear, and readable.

1. USDA Labeled Packages.

No labeling information is required on the packaging materials.

2. USDA Labeled Shipping Containers.

a. Labeling and Marking Information.

(1) Requirements. Labeling and marking information must be: (1) preprinted, stamped, or stenciled on each shipping container; or (2) printed on a self-adhesive label and applied to each shipping container. This information, in essentially the same layout, is provided in EXHIBITS 1 and 2.

(2) Nutritional labeling. A nutritional label, indicating the nutrient content of the commodity, is required on the principal display panel of each shipping container. This nutritional facts information or “Nutrition Facts Label” must comply with all labeling requirements of FSIS.

The nutrition facts information must be preprinted on one end of each shipping container, or printed on a self-adhesive label and applied to one end of each shipping container. The self-adhesive label must not cover or conflict with the labeling requirements of this Specification.

b. Ingredient labeling. Must comply with all labeling requirements of FSIS. In addition, it must include the source declaration of allergens when the source is not identified in the names of ingredients from any of the eight major allergens categories.

c. Universal product bar code.

(1) A Universal Product Code (UPC), symbol and code, called Interleaved 2 of 5 (I 2/5), must appear on 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 codes. Printing, readability, and scanability of the bar code must be in accordance with UPC guidelines published by GS1 US, Princeton Pike Corporate Center, 1009 Lenox Drive, Suite 202, Lawrenceville, New Jersey 08648.

(2) The contractor will use the code furnished by USDA. USDA has acquired a unique manufacturer’s identification number for the commodity purchase programs and will use a unique item code number for the commodity purchased under this Specification. The contractors need not join GS1 US.

(3) The 14-digit UPC code for shipping containers of this commodity is:

1 07 15001 01565 2

(4) The UPC code must be placed in the lower right-hand corner of the principal display panel of each shipping container.

d. Recycle Symbol and Statement. The contractor shall place somewhere on the surface of each recyclable shipping container the recycle symbol shown in EXHIBIT 3. The statement “PLEASE RECYCLE” is to be placed under the symbol. The recycle symbol and statement must be legibly printed in permanent ink.

e. 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 Specification.

C. Use of Previously Printed USDA Labeling Materials

Carryover inventories of existing supplies of printed packing materials (USDA labeling) from the Commodity Specification for Turkey Taco Filling dated November…