Draft FPPS Smoked Turkey Ham Products February 2025 and Draft FPPS Deli Style Turkey Breast February 2025

Agency: AGRICULTURE, DEPARTMENT OF
State: Federal
Type of Government: Federal
FSC Category:
  • 89 - Subsistence (Food)
NAICS Category:
  • 311615 - Poultry Processing
Posted Date: Jan 28, 2025
Due Date: Feb 11, 2025
Solicitation No: 12-3J14-Notice-25-016
Original Source: Please Login to View Page
Contact information: Please Login to View Page
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Description

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Draft FPPS Smoked Turkey Ham Products February 2025 and Draft FPPS Deli Style Turkey Breast February 2025
Active
Contract Opportunity
Notice ID
12-3J14-Notice-25-016
Related Notice
Department/Ind. Agency
AGRICULTURE, DEPARTMENT OF
Sub-tier
AGRICULTURAL MARKETING SERVICE
Office
USDA AMS 3J14
General Information
  • Contract Opportunity Type: Special Notice (Original)
  • Original Published Date: Jan 28, 2025 02:31 pm EST
  • Original Response Date: Feb 11, 2025 11:59 pm EST
  • Inactive Policy: 15 days after response date
  • Original Inactive Date: Feb 26, 2025
  • Initiative:
Classification
  • Original Set Aside:
  • Product Service Code: 8905 - MEAT, POULTRY, AND FISH
  • NAICS Code:
    • 311615 - Poultry Processing
  • Place of Performance:
Description

The Agricultural Marketing Service has posted Draft FPPS Smoked Turkey Ham Products February 2025 and Draft FPPS Deli Style Turkey Breast February 2025. Updates to the Draft FPPS -Smoked Turkey Ham Products include the addition of the new material codes throughout the document, correction of the certificate letter, and update of the bone language in the defect chart to match a change in the Deli Style Turkey Breast. Updates to the Draft FPPS - Deli Style Turkey Breast include updated material codes, contractor checkloading and certification options.


Attachments/Links
Contact Information
Contracting Office Address
  • 14TH INDEPENDENCE AVE, SW ROOM 2092-5
  • WASHINGTON , DC 20250
  • USA
Primary Point of Contact
Secondary Point of Contact


History
  • Jan 28, 2025 02:31 pm ESTSpecial Notice (Original)
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