Chapter 1. General Information

1.1 Scope

Routine verification of the net contents of packages is an important
part of any weights and measures program to facilitate value comparison
and fair competition. Consumers have the right to expect packages to
bear accurate net content information. Those manufacturers whose
products are sold in such packages have the right to expect that their
competitors will be required to adhere to the same standards.

The procedures in this handbook are recommended for use to verify the
net quantity of contents of packages kept, offered, or exposed for sale,
or sold by weight, measure (including volume, and dimensions), or count
at any location (e.g., at the point-of-pack, in storage warehouses,
retail stores, and wholesale outlets).

When and where to use these procedures?

An effective program will typically include testing at each of the
following levels.

*Point-of-pack*

Testing packages at the "point-of-pack" has an immediate im­pact on the
packag­ing pro­cess.  Usually, a large number of packages of a single
pro­duct are available for testing at one place. This allows the
inspector to verify that the packer is following current good packaging
practices. Inspection at the point-of-pack also provides the opportunity
to educate the packer about the legal requirements that products must
meet and may permit resolution of any net content issues or other
problems that arise during the testing. Point-of-pack testing is not
always possible because packing locations can be in other States or
countries. Work with other State, county, and city juris­dictions to
encourage point-of-pack inspection on products manufactured in their
geographic jurisdictions. Point-of-pack inspections cannot entirely
replace testing at wholesale or retail outlets, because point-of-pack
inspections do not include imported products or the possible effects of
product distribution and moisture loss. Point-of-pack inspections only
examine the manufacturing process. Therefore, an effective testing
program will also include testing at wholesale and retail outlets.

*Wholesale*

Testing packages at a distribution warehouse is an alternative to
testing at the point-of-pack with respect to being able to test large
quantities of and a variety of prod­ucts. Wholesale testing is a very
good way to monitor products imported from other countries and to follow
up on products suspected of being underfilled based on consumer
complaints or findings made during other inspections, including those
done at retail outlets.

*Retail*

Testing packages at retail outlets evaluates the soundness of the
manufacturing, distributing, and retailing processes of the widest
variety of goods at a single location. It is an easily accessible,
practical means for State, county and city jurisdictions to monitor
packaging procedures and to detect present or potential problems.
Generally, retail package testing is not conducive to checking large
quantities of individual products of any single production lot.
Therefore, follow-up inspections of a particular brand or lot code
number at a number of retail and wholesale outlets, and ultimately at
the point-of-pack are extremely important aspects in any
package-checking scheme. After the evaluation of an inspection lot is
completed, the jurisdiction should consider what, if any, further
investigation or follow-up is warranted. At the point-of-sale, a large
number of processes may affect the quality or quantity of the product.
Therefore, there may be many reasons for any inspection lot being out of
compliance. A shortage in weight or measure may result from mishandling
the product in the store, or the retailer's failure to rotate stock.
Shortages may also be caused through mishandling by a distributor, or
failure of some part of the packaging process. Shortages may also be
caused by moisture loss (desiccation) if the product is packaged in
permeable media. Therefore, being able to determine the cause of an
error in order to correct defects is more difficult when retail testing
is used.

(Amended 2002)

***What products can be tested?***

Any commodity sold by weight, measure, or count may be tested. The
product to be tested may be chosen in several ways. The decision may be
based on different factors, such as (1) market­place surveys (e.g.,
jurisdiction-wide surveys of all soft drinks or breads), (2) surveys
based on sales volume, or (3) audit testing (see Section 1.3) to cover
as large a product variety as possible at food, farm, drug, hardware
stores, or specialty outlets, discount and department stores. Follow-up
of possible problems detected in audit testing or in review of past
performance tends to concentrate inspection resources on particular
commodity types, brand names, retail or wholesale locations, or even
particu­lar neighborhoods. The expected benefits for the public must be
balanced against the cost of testing.  Expensive products should be
tested because of their cost per unit. However, inexpensive items should
also be tested because the overall cost to individual purchasers may be
consider­able over an extended period.  Store packaged items, which are
usually perishable and not subject to other official monitoring, should
be routinely tested because they are offered for sale where they are
packed. Products on sale and special products produced for local
consumption should not be over­looked because these items sell quickly in
large amounts.

Regardless of where the test occurs, remember that it is the
inspector\'s presence in the marketplace through routine unannounced
testing that ensures equity and fair competition in the manufacturing
and distribution process. Finally, always follow up on testing to ensure
that the problems are corrected; otherwise, the initial testing may be
ineffective.

1.2 Package Requirements

The net quantity of content statement must be "accurate," but reasonable
variations are permitted. Variations in package contents may be a result
of deviations in filling. The limits for acceptable variation are based
on current good manufacturing practices in the weighing, measuring, and
packaging process. The first requirement is that accuracy is applied to
the average net contents of the packages in the lot. The second
requirement is applied to negative errors in individual packages. These
requirements apply simultaneously to the inspection of all lots of
packages except as specified in "Exceptions to the Average and
Individual Package Requirements" in this section.

*Inspection Lot*

An "inspection lot"  (called a "lot" in this handbook) is defined as a
collection of identically labeled (except for quantity or identity in
the case of random packages) packages available for inspection at one
time.  The col­lection of packages will pass or fail as a whole based on
the results of tests on a sample drawn from this collection. This
handbook describes procedures to determine if the packages in an
"inspection lot" contain the declared net quantity of contents and if
the individual packages variations are within acceptable limits.

> *Average Requirement*

In general, the average net quantity of contents of packages in a lot
must at least equal the net quan­tity of contents declared on the label.
Plus or minus vari­ations from the declared net weight, measure, or count
are per­mitted when they are caused by unavoidable variations in
weighing, measuring, or counting the contents of individual pack­ages
that occur in current good manufacturing prac­tice. Such vari­ations must
not be permitted to the extent that the average of the quan­tities in the
packages of a particular commodity or a lot of the commodity that is
kept, of­fered, exposed for sale, or sold, is below the stated quantity.
(See Section 3.7, "Pressed and Blown Glass Tumblers and Stemware" and
Section 4.3, "Packages Labeled by Count of 50 Items or Less" for
exceptions to this requirement.)

*Individual Package Requirement*

The variation of individual package contents from the labeled quantity
must not be "unreasonably large." In this handbook, packages that are
underfilled by more than the Maximum Allowable Variation specified for
the package are considered unreasonable errors. Unreasonable shortages
are not generally permitted, even when overages in other packages in the
same lot, shipment or delivery compensate for such shortage. This
handbook does not specify limits of overfilling, which is usually
controlled by the packer.

*Maximum Allowable Variation*

The limit of "reasonable variation" for an individual package is called
a "Maximum Allowable Variation" (MAV). An MAV is a deviation from the
labeled weight, measure, or count of an individual package beyond which
the deficiency is considered unreasonable. Each sampling plan limits the
number of negative package errors permitted to be greater than the MAV.

*Deviations Caused by Moisture Loss or Gain*

Deviations from the net quantity of contents caused by the loss or gain
of moisture from the package are permitted when they are caused by
ordinary and customary exposure to conditions that nor­mally occur in
good dis­tri­bution practice and that un­avoidably result in change of
weight or measure. According to regulations adopted by the U.S.
Environmental Protection Agency, no moisture loss is recognized on
pesticides. (See Code of Federal Regulations 40 CFR 156.10.)

Why do we allow for moisture loss or gain?

Some packaged products may lose or gain moisture and, therefore, lose or
gain weight or volume after packaging. The amount of lost moisture
depends upon the nature of the product, the packaging material, the
length of time it is in distribution, environ­mental conditions, and
other factors. Moisture loss may occur even when manufacturers follow
good distribution practices. Loss of weight "due to ex­posure" may
include solvent evaporation, not just loss of water. For loss or gain of
moisture, apply the moisture allowances to both the maximum allowable
variations permitted for individual packages and the average net
quantity of contents be­fore determining the conformance of a lot.

This handbook provides "moisture allowances" for some meat and poultry
products, flour, and dry pet food. (See "Moisture Allowances" in Chapter
2.) These allowances are based on the premise that when the average net
weight of a sample is found to be less than the labeled weight, but not
by an amount that exceeds the allowable limit, either the lot is
declared to be within the moisture allowance, or more information must
be collected before deciding lot compliance or noncompliance.

Test procedures for flour, some meat, and poultry are based on the
concept of a "moisture allowance" also known as a "gray area" or "no
decision" area. (See Section 2.3, Basic Test Procedure, Calculations,
"How is the Maximum Allowable Variation corrected for the Moisture
Allowance/How is the Average Error for Moisture Allowance corrected?")
When the average net weight of a sample is found to be less than the
labeled weight, but not more than the boundary of the "gray area," the
lot is said to be in the "gray" or "no decision area." The gray area is
not a tolerance. More information must be collected before lot
compliance or noncompliance can be decided. Appropriate enforcement
should be taken on packages found short weight and outside of the
"moisture allowance" or "gray area."

(Amended 2002)

*Exceptions to the Average and Individual Package Requirements*

There is an exemption from the average requirement for packages labeled
by count of 50 or fewer items. The reason for this exemption is that the
package count does not follow a "normal" distribution even if the
package is designed to hold the maximum count indicated by the label
declaration (e.g., egg cartons and packages of chewing gum). Another
exception permits an "allowable difference" in the capacity of glass
tumblers and stemware because mold capacity doesn't follow a normal
distribution.

1.3 Sampling Plans

This handbook contains two sampling plans to use to inspect packages:
**Category A** and **Category B**. Use the **Category B** Sampling Plans
to test meat and poultry products at point-of-pack locations that are
subject to U. S. Department of Agriculture Food Safety and Inspection
Service (FSIS) requirements. When testing all other packages, use the
**Category A** Sampling Plan.

***Why is sampling used to test packages?***

Inspections by weights and measures officials must provide the public
with the greatest benefit at the lowest possible cost. Sampling reduces
the time to inspect a lot of packages, so a greater number of items can
be inspected. Net content inspection, using sampling plans for
marketplace sur­veillance, protects consumers who cannot verify the net
quantity of contents. This ensures fair trade practices and maintains a
competitive marketplace. It also encourages manufacturers, distributors,
and retailers to follow good manufac­turing and distribution practices.

Why is the test acceptance criteria statistically corrected, and what
are the confidence levels of the sampling plans?

Testing a "sample" of packages from a lot instead of every package is
efficient, but the test results have a "sampling variability" that must
be corrected before determining if the lot passes or fails. The Category
A sampling plans give acceptable lots a 97 % or better probability of
passing. An "acceptable" lot is defined as one in which the "average"
net quantity of contents of the packages equals or exceeds the labeled
quantity. The Category B sampling plans give acceptable lots at least a
50 % probability of passing. The sampling plans used in this handbook
are statistically valid. That means the test acceptance criteria are
statistically adjusted, so they are both valid and legally defensible.
This handbook does not discuss the statistical basis, risk factors, or
provide the operating characteristic curves for the sampling plans. For
information on these subjects, see explanations on "acceptance sampling"
in statistical reference books.

Why random samples?

A randomly selected sample is necessary to ensure statistical validity
and reliable data. This is accomplished by using random numbers to
determine which packages are chosen for inspection. Improper collection
of sample packages can lead to bias and unreliable results.

May audit tests and other shortcuts be used to identify potentially
violative lots?

Shortcuts may be used to speed the process of detecting possible net
content viola­tions. These audit procedures may include the following:
using smaller sample sizes, spot checks using tare lists provided by
manufacturers, selecting samples without collecting a random sample.
These and other shortcuts allow spot checking of more products than is
possible with the more structured techniques, but do not take the place
of Category A or B testing.

Can audit tests and other shortcuts be used to take enforcement action?

No. Do not take enforcement action using audit test results.

If, after an audit test, there is suspicion that a lot of packages is
not in compliance, use the appropriate Category A or Category B sampling
plan to determine if the lot complies with the package requirements.

1.4 Other Regulatory Agencies Responsible for Package Regulations and
Applicable Requirements

In the United States, several Federal agencies issue regulations
regarding package labeling and net contents. The U.S. Department of
Agricul­ture regulates meat and poultry. The Food and Drug Adminis­tration
regulates food, drugs, cosmetic products, and medical devices under the
Food, Drug, and Cosmetic Act (FDCA) and the Fair Packaging and Labeling
Act (FPLA). The Federal Trade Commis­sion regulates most non-food
consumer packaged products as part of the agency\'s respon­sibility under
the FPLA. The Environmental Protection Agency regulates pesticides.  The
Bureau of Alcohol, Tobacco, and Firearms in the U.S. Depart­ment of the
Treasury promulgates regulations for packaged tobacco and alcoholic
beverages as part of its responsi­bility under the Federal Alcohol
Ad­minis­tration Act.

Packaged goods produced for distribu­tion and sale also come under the
jurisdic­tion of State and local weights and measures agencies that adopt
their own legal requirements for packaged goods. Federal statutes set
requirements that pre-empt State and local regulations that are or may
be less stringent or not identical to Federal regulation depending on
the Federal law that authorizes the Federal regulation. The application
of Handbook 133 procedures occurs in the context of the concurrent
jurisdiction among Federal, State, and local authorities. Therefore, all
agencies using this handbook should keep abreast of the revisions to
Federal agency regulations that may contain sampling or testing
information not in the regulations at the time of publication of this
handbook. See Table 1-1. in Appendix A for information on the
responsible agencies for package regulations and the requirements of
this handbook that must be used when testing products concurrently
subject to pre-emptive federal regulations.

1.5 Assistance in Testing Operations

If the ­storage, display, or location of any lot of packages requires
special equipment or an abnormal amount of labor for inspection, the
owner or the operator of the business must supply the equipment and/or
labor as required by the weights and measures official.

1.6 Health and Safety

This handbook cannot address all of the health and safety issues
associated with its use. The inspector is responsible for determining
the appropriate safety and health practices and procedures before
starting an inspection (e.g., contact the establishment\'s health and
safety official). Comply with all handling, health, and safety warnings
on package labels and those contained in any associated material safety
data sheets. The inspector must also comply with Federal, State, or
local health and safety laws or other appropriate requirements in effect
at the time and location of the inspection. Contact your supervisor to
obtain information regarding your agencies safety and health policies
and to obtain appropriate safety equipment.

1.7 Good Measurement Practices

The procedures in this handbook are designed to be technically sound and
represent good measurement practices. To assist in documenting tests, we
have included "model" inspection report forms designed to record the
information.

*Traceability Requirements for Measurement Standards and Test Equipment*

Each test procedure presented in this handbook includes a list of the
equipment needed to perform the inspection. The scales and other
measurement standards used (e.g., balances, mass standards, volumetric,
and linear measures) to conduct any test must be traceable to the
National Institute of Standards and Technology (NIST). Standards must be
used in the manner in which they were designed and calibrated for use.

*Certification Requirements for Standards and Test Equipment*

All measurement standards and test equipment identified in this handbook
or associated with the test procedures must be calibrated or
standardized before initial use. This must be done according to the
instructions found in NIST Handbook 145, "Handbook for the Quality
Assurance of Metrological Measurements," or other recognized procedures
(e.g., those adopted for use by a State weights and measures
laboratory). After initial certification, the standards must be
routinely recertified according to your agency's measurement assurance
policies.

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Chapter 2. Basic Test Procedure -- Gravimetric Testing

#  {#section .unnumbered}

2.1 Gravimetric Test Procedure for Checking the Net Contents of Packaged
Goods

The gravimetric test method uses weight measurement to determine the net
quantity of contents of packaged goods. This handbook includes general
test methods to determine the net quantity of contents of packages
labeled in terms of weight and special test methods for packages labeled
in terms of fluid measure or count. Gravimetric testing is the preferred
method of testing most products because it reduces destructive testing
while maximizing inspection resources.

2.2 Measurement Standards and Test Equipment

***What type of scale is required to perform the gravimetric test
method?***

Use a scale (for this handbook the term scale includes balances) that
has at least 100 scale divisions. It must have a load-receiving element
of sufficient size and capacity to hold the packages during weighing. It
also requires a scale division no larger than 1/6 of the Maximum
Allowable Variation (MAV) for the package size being weighed. The MAV/6
requirement is crucial to ensure that the scale has adequate resolution
to determine the net contents of the packages. Subsequent references to
product test criteria agreeing within one scale division are based on
scale divisions that are equal to or only slightly smaller than the
MAV/6.

> **Example:** The MAV for packages labeled 113 g (0.25 lb) is 7.2 g
> (0.016 lb)
>
> (See Table 2.5.) MAV/6 is 1.2 g (0.002 lb).  In this example, a 1 g
> (0.002 lb) scale division would be the largest unit of measure
> ap­propriate for weighing these pack­ages.

***How often should I verify the accuracy of a scale?***

Verify the accuracy of a scale before each initial daily use, each use
at a new location, or when there is any indication of abnormal equipment
performance (e.g., erratic indications). Recheck the scale accuracy if
it is found that the lot does not pass, so there can be confidence that
the test equipment is not at fault.

***Which accuracy requirements apply?***

Scales used to check packages must meet the acceptance tolerances
specified for their accuracy class in the current edition of NIST
Handbook 44, "Specifications, Tolerances, and Other Technical
Requirements for Weighing and Measuring Devices" (NIST HB 44). The
tolerances for Class II and Class III digital scales are presented in
Section 2.20, Scales, NIST HB 44.

**Note:** If the package checking scale is not marked with a "class"
designation, use NIST HB 44 Table 1-1. to determine the applicable
tolerance.

***What considerations affect measurement accuracy?***

Always use good weighing and measuring practices. For example, be sure
to use weighing and measuring equipment according to the manufacturer's
instructions and make sure the environment is suitable. Place scales and
other measuring equipment (e.g., flasks and volumetric measures) on a
rigid support and maintain them in a level condition if being level is a
requirement to ensure accuracy.

***In testing, which tolerances apply to the scale?***

Do not use a scale if it has an error that exceeds the specified
tolerance in any of the performance tests described in the following
section.

1.  Determine the total number of divisions (i.e., the minimum increment
    or graduation indicated by the scale) of the scale by dividing the
    scale's capacity by the minimum division.

    > **Example:** A scale with a capacity of 5 000 g and a minimum
    > division of 0.1 g has 50 000 divisions.

2.  From Table 1-1. determine the class of the scale using the minimum
    scale division and the total number of scale divisions.

> **Example:** On a scale with a minimum division of 0.1 g and 50 000
> total scale divisions the appropriate class of scale is "II."

**Note:** If a scale is used where the number of scale divisions is
between 5 001 and 10 000 and the division size is 0.1 g or greater and
is not marked with an accuracy Class II marking, Class III scale
tolerances apply.

+------------------------+-------------------------------+-------------+
| **Table 1-1. Class of  |                               |             |
| Scale**                |                               |             |
+------------------------+-------------------------------+-------------+
| **Value of Scale       | **Minimum and Total Number of | **Class of  |
| Division^1^**          | Divisions**                   | Scale**     |
+------------------------+-------------------------------+-------------+
| 1 mg to 0.05 g         | At least 100, but not more    | II          |
|                        | than 100 000                  |             |
+------------------------+-------------------------------+-------------+
| 0.1 g or more          | More than 5 000, but not more | II          |
|                        | than 100 000                  |             |
+------------------------+-------------------------------+-------------+
| 0.1 g to 2 g           | More than 100, but not more   | III         |
|                        | than 10 000                   |             |
| 0.000 2 lb to 0.005 lb |                               |             |
|                        |                               |             |
| 0.005 oz to 0.125 oz   |                               |             |
+------------------------+-------------------------------+-------------+
| 5 g or more            | More than 500, but not more   | III         |
|                        | than 10 000                   |             |
| 0.01 lb or more        |                               |             |
|                        |                               |             |
| 0.25 oz or more        |                               |             |
+------------------------+-------------------------------+-------------+
| ^1^On some scales,     |                               |             |
| manufacturers          |                               |             |
| designated and marked  |                               |             |
| the scale with a       |                               |             |
| verification division  |                               |             |
| (e) for testing        |                               |             |
| purposes (e = 1 g and  |                               |             |
|                        |                               |             |
| d = 0.1 g). For scales |                               |             |
| marked Class II, the   |                               |             |
| verification division  |                               |             |
| is larger than the     |                               |             |
| minimum displayed      |                               |             |
| division. The minimum  |                               |             |
| displayed division     |                               |             |
| must be differentiated |                               |             |
| from the verification  |                               |             |
| scale division by an   |                               |             |
| auxiliary reading      |                               |             |
| means such as a        |                               |             |
| vernier, rider, or at  |                               |             |
| least significant      |                               |             |
| digit that is          |                               |             |
| differentiated by      |                               |             |
| size, shape, or color. |                               |             |
| Where the verification |                               |             |
| division is less than  |                               |             |
| or equal to the        |                               |             |
| minimum division, use  |                               |             |
| the verification       |                               |             |
| division instead of    |                               |             |
| the minimum division.  |                               |             |
| Where scales are made  |                               |             |
| for use with mass      |                               |             |
| standards (e.g., an    |                               |             |
| equal arm balance      |                               |             |
| without graduations on |                               |             |
| the indicator) the     |                               |             |
| smallest mass standard |                               |             |
| used for the           |                               |             |
| measurement is the     |                               |             |
| minimum division.      |                               |             |
+------------------------+-------------------------------+-------------+

3.  Determine the tolerance from Table 1-2. in divisions appropriate for
    the test load and class of scale.

**Example:** Determine the number of divisions for any test load by
dividing the value of the mass standard being applied by the minimum
division indicated by the scale. For example, if the scale has a minimum
division of 0.1 g and a 1 500 g mass standard is applied, the test load
is equal to 15 000 divisions (1 500/0.1). On a Class II scale with a
test load between 10 000 and 20 000 divisions, Table 1-2. indicates the
tolerance is plus or minus one division.

  ------------------------ ------------------------------- ---------------
  **Table 1-2. Acceptance                                  
  Tolerances for Class of                                  
  Scale based on Test Load                                 
  in Divisions**                                           

  **Test Load in                                           **Tolerance**
  Divisions**                                              

  **Class II Scale**       **Class III Scale**             

  0 to 5 000               0 to 500                        Plus or Minus
                                                           0.5 Division

  5 001 to 20 000          501 to 2 000                    Plus or Minus 1
                                                           Division

  20 001 or more           2 001 to 4 000                  Plus or Minus
                                                           1.5 Divisions

  Not Applicable           4 001 or more                   Plus or Minus
                                                           2.5 Divisions
  ------------------------ ------------------------------- ---------------

***Which performance tests should be conducted to ensure the accuracy of
a scale?***

Use the following procedures to verify the scale. The following
procedures, based on those required in NIST Handbook 44, have been
modified to reduce the amount of time required for testing scales in
field situations.

*Increasing-Load Test*

Use certified mass standards to conduct an "increasing-load test" with
all test loads centered on the load-receiving element. Start the test
with the device on zero and progress with increasing test loads to a
"maximum test load" of at least 10 percent more than the gross weight of
the packages to be tested. Use at least three different test loads of
approximately equal value to test the device up to the "maximum test
load." Verify the accuracy of the device at each test load. Include the
package tare weight as one of the test points.

*Decreasing-Load Test*

For all types of scales, other than one with a beam indicator or
equal-arm balance, conduct a "decreasing-load test" with all test loads
centered on the load-receiving element. Use the same test loads used in
the "increasing-load test" of this section, and start at the "maximum
test load." Remove the test loads in the reverse order of the
increasing-load test until all test loads are removed. Verify the
accuracy of the scale at each test load.

*Shift Test*

Use a test load equal to one-half of the "maximum test load" used for
the "increasing-load test." For bench scales (see Diagram 1) place the
test load in the center of four separate quadrants, equidistant between
the center and edge of the load-receiving element and determine the
accuracy in each quadrant for equal-arm balances. For example, where the
load-receiving element is a rectangular or circular shape, place the
test load in the center of the area represented by the shaded boxes in
the following diagrams.

**Diagram 1. Bench Scales Diagram 2. Equal-Arm Balance**

*Return to Zero*

Conduct the return to zero test whenever all the test weights from the
scale are removed, check to ensure that it returns to a zero indication.

***Which standards apply to other test equipment?***

Specifications, tolerances, and other technical requirements for the
other measurement standards and test equipment cited in this handbook
are specified in the following NIST publications. These publications may
be obtained from the Office of Weights and Measures or the U.S.
Government Printing Office.

-   Mass Standards *-* Use NIST Handbook 105-1, "Specifications and
    Tolerances for Reference Standards and Field Standard Weights and
    Measures-Field Standard Weights (NIST Class F)" (1990)

-   Volumetric Flasks and Cylinders *-* Use NIST Handbook 105-2,
    "Specifications and Tolerances for Reference Standards and Field
    Standard Weights and Measures-Field Standard Measuring Flasks"
    (1996)

-   Stopwatches - Use NIST Handbook 105-5, "Specifications and
    Tolerances for Reference Standards and Field Standard Weights and
    Measures-Field Standard Stopwatches" (1997)

-   Thermometers - Use NIST Handbook 105-6, "Specifications and
    Tolerances for Reference Standards and Field Standard Weights and
    Measures-Specifications and Tolerances for Thermometers" (1997)

2.3 Basic Test Procedure

The following steps apply when gravimetrically testing any type of
pack­aged product except Borax and glazed or frozen foods. If the tested
products contain Borax, refer to Section 2.4, Borax. If glazed or frozen
food is tested, refer to Section 2.6, Drained Weight for Glazed or
Frozen Foods.

**The Basic Test Procedure:**

1.  **Identify and define the inspection lot.**

2.  **Select the sampling plan.**

3.  **Select the random sample.**

4.  **Measure the net contents of the packages in the sample.**

5.  **Evaluate compliance with the Maximum Allowable Variation (MAV)
    requirement.**

> **6. Evaluate compliance with the average requirement.**

**Define the Inspection Lot**

The official defines which packages are to be tested and the size of the
inspection lot. The lot may be smaller or larger than the production lot
defined by the packer. Only take action on the packages contained in the
lot that has been defined.

**Note:** Normally, there will never be access to the entire "production
lot" from a manufacturer. The "inspection lot" is selected from packages
that are available for inspection/test at any location in the
distribution chain.

> **Example:** An inspection lot should consist of all of the cans of a
> single brand of peach halves, labeled with a net quantity of 453 g (1
> lb). When packages are tested in retail stores, it is not necessary to
> sort by lot code. If lot codes are mixed during retail testing, be
> sure to record the lot codes for all of the packages included in the
> sample so that the inspector and other interested parties can follow
> up on the information. For special reasons, such as a large number of
> packages or the prior history of problems with the product or store,
> the inspector may choose to define a lot as only one type of packaged
> product (e.g., ground beef). Another reason to narrowly define the lot
> is if the results of an audit test indi­cate the possibility of a
> short­age in one particular lot code within a particular product.

***What is the difference between standard and random weight
packages?***

Standard packages are those with identi­cal net content declarations such
as containers of soda in 2 L bottles and 2.26 kg (5 lb) packages of
flour. "Random packages" are those with differing or no fixed patterns
of weight, such as packages of meat, poultry, fish, or cheese.

**Sampling Plans**

***Where are sampling plans located for Category A inspections?***

Use Table 2-1., Sampling Plans for Category A, in Appendix A to conduct
Category A inspections.

***Where are sampling plans located for Category B inspections?***

Use Table 2-2., Sampling Plans for Category B, in Appendix A to conduct
Category B inspections.

**Basic Inspection Procedure and Record Keeping**

***How are the specific steps of the Basic Test Procedure documented?***

Use an official inspection report to record the inspection information.
Attach additional worksheets, test notes, and other information as
needed. This handbook provides random and standard packaged products
model inspection report forms in Appendix E. The references to box
numbers in these instructions refer to the random and standard package
reports in Appendix E. Modify the model reports and the box numbers to
meet your agency\'s needs. Other formats that contain more or less
information may be acceptable.

**Note:** Inspection reports should be legible and complete. Good record
keeping practices typically include record retention for a specified
period of time (e.g., 1 to 3 years).

-   Record the product identity, packaging descrip­tion, lot code,
    loca­tion of test, and other pertinent data.

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-   Record the labeled net quantity of contents in box 1. Record both
    metric and inch-pound declarations if they are provided on the
    package label.

> **Example:** If the labeled weight is 453 g (1 lb), record this in box
> 1.

-   When the declaration of net quantity on the package includes both
    the International System of Units (SI) (metric) and inch-pound
    units, the larger of the two declarations must be verified. The
    rounding rules in the Uniform Packaging and Labeling Regulation in
    NIST Handbook 130 permit packers to round declarations up or down
    based on their knowledge of their package filling targets and the
    accuracy of packaging equipment.

> Determine the larger of the values by converting the SI declaration to
> inch-pound units, or vice versa, using conversion factors that are
> accurate to at least six places. Compare the values, and use the
> larger value in computing the nominal gross weight (see later steps).
> Indicate on the report which of the declarations are being verified
> when packages labeled with two units of measure are encountered.
>
> > **Example:** If the net weight declared on a package is 1 lb, the
> > metric equivalent (accurate to six significant digits) is 453.592 g.
> > Do not round down or truncate values in the calculations until the
> > nominal gross weight is determined and recorded. If the package is
> > also labeled 454 g, then the metric declaration is larger than the
> > inch-pound declaration and should be used to verify the net contents
> > of the package. The Basic Test Procedure does not prohibit the use
> > of units of weight instead of dimensionless units when recording
> > package errors, nor does it prohibit the use of net content computer
> > programs to determine product compliance. Record the unit of measure
> > in box 2. The unit of measure is the minimum division of the unit of
> > measurement used to conduct the test. If a scale is used that reads
> > to thousandths of a pound, the unit of measure is 0.001 lb even if
> > the scale division is 0.002 lb or 0.005 lb.
>
> **Example:** If the scale has a scale division of 0.5 g, the unit of
> measure is 0.1 g. If a weighed package that has an error of "- 0.5 g,"
> record the error as "- 5" using "dimensionless units." If the scale
> indicates in increments of 0.002 lb, the unit of measure is 0.001 lb.
> If a weighed package has an error of "+ 0.016," record the error as "+
> 16" using "dimensionless units." When using dimensionless units,
> multiply package errors by the unit of measure to obtain the package
> error in weight.

-   Enter the appropriate MAV value in box 3 for the type of package
    (weight, volume, etc.), the labeled net contents, and the unit of
    measure.

***Where are Maximum Allowable Variations found?***

Find the MAV values for packages labeled by weight, volume, count, and
measure in the tables listed below in Appendix A.

-   packages labeled by weight **See Table 2-5.**

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-   packages labeled by volume liquid or dry **See Table 2-6.**

-   packages labeled by count **See Table 2-7.**

-   packages labeled by length, (width), or area **See Table 2-8.**

> packages bearing a USDA seal of inspection -- Meat and Poultry

-   textiles, polyethylene sheeting and film, mulch and soil labeled by
    volume, **See Table 2-10.**

> packaged firewood, and packages labeled by count with less than 50
> items

***How is the value of an MAV found?***

Refer to the appropriate table of MAVs and locate the declared quantity
that is on the package label in the column marked "Labeled Quantity."
Read across the table to find the value in the column titled "Maximum
Allowable Variation." Record this number in box 3. Determine the MAV in
dimensionless units and record in box 4 on the Standard Package Report
Form (a dimensionless unit is obtained by dividing the MAV recorded in
box 3 by the unit of measure recorded in box 2). Refer to Appendix C,
"The Glossary," for the definition of dimensionless units.

***How many MAVs are permitted in a sample?***

To find out how many minus package errors are permitted to exceed the
MAV, see Column 4 in either Table 2-1. (Category A) or Table 2-2.
(Category B). Record this number in box 8.

**Random Sample Selection**

***How are the sample packages selected?***

Randomly select a sample from the inspection lot. Random number tables
(see Appendix B) or a calculator that is able to generate random numbers
may be used to identify the sample. If the packages for the sample are
not randomly selected, the test results may not be statistically valid.

**Note:** If the inspector and the party that is ultimately responsible
for the packing and declaration of net weight for the product agree to
an alternative method of sample selection, document how the sample
packages were selected as part of the inspection record.

***How is the size of the "Lot\" determined?***

Count the number of packages comprising the inspection lot or estimate
the size to within 5 % and record the inspection lot size in box 5.

***How is the sample size determined?***

Refer to Table 2-1. or Table 2-2. to determine the sample size. In
Column 1, find the size of the inspection lot (the number recorded in
box 5 of the report form). Read across from Column 1 to find the
appropriate sample size in Column 2 and record this number in box 6 of
the report form.

**Tare Procedures**

***What types of tare may be used to determine the net weight of package
goods?***

This handbook defines three types of tare for the inspection of packaged
goods. The tare weight may vary considerably from package to package as
compared with the variability of the package net contents, even for
packages in the same production lot. Although this is not common for
most packaging, the basic test procedure in this handbook considers the
variation for all tare materials.

*Used Dry Tare*

Used Dry Tare is defined as follows: Used tare material that has been
air dried, or dried in some manner to simu­late the un­used tare weight.
It includes all packaging materials that can be separated from the
pack­aged product, either readily (e.g., by shaking) or by washing,
scraping, ambient air drying, or other techni­ques involving more than
"normal" house­hold re­covery pro­cedures, but not in­cluding laboratory
procedures like oven drying. Labels, wire closures, staples, prizes,
decora­tions, and such are considered tare. Used Dry Tare is available
regardless of where the packages are tested. The net content procedures
described in this handbook reference Used Dry Tare.

*Unused Dry Tare*

If testing packages in retail store locations where they are packaged,
and sold in small quantities to the ultimate consumers, the basic test
procedure may be modified by using samples of the packaging material
available in the store. Unused dry tare is defined as:

All unused packaging materials (including glue, labels, ties, etc.) that
contain or enclose a product. It includes prizes, gifts, coupons, or
decorations that are not part of the product. 

*Wet Tare*

If the jurisdiction uses wet tare to determine net weight, follow the
procedures described below that reference Used Dry Tare, except make no
effort to dry the tare material. If Wet Tare is used to verify the net
weight of packages of fresh poultry, hot dogs, and franks that are
subject to the USDA regulations, the inspector must allow for moisture
loss. Wet Tare is defined as: Used tare material where no effort is made
to dry the tare material. Free-flowing liquids are considered part of
the tare weight.

***How is a tare weight determined?***

Except in the instance of applying unused dry tare, select the packages
for the initial tare sample from the sample packages. Mark the first two
(three or five) packages in the order the random numbers were selected;
these packages provide the initial tare sample. Determine the gross
weight of each package and record it in block a, "Gross Wt," under the
headings "Pkg. 1," "Pkg. 2," "Pkg. 3," etc. on the report form. Except
for aerosol or other pressurized packages, open the sample packages,
empty, clean, and dry them as appropriate for the packaging material.

***Does the inspection of aerosol containers require special
procedures?***

Yes, aerosol containers are handled differently for two reasons. First,
regulations under the Uniform Packaging and Labeling Regulation in NIST
HB 130 require that packages designed "to deliver" the product under
pressure, "must state the net quantity of the contents that will be
expelled when the instructions for use as shown on the container are
followed." This means that any product retained in aerosol containers
after full dispersion is included in the tare weight. Second, aerosol
containers must not be opened because they are pressurized; for safety
reasons they should not be punctured or opened. When emptying aerosol
containers to determine a tare weight, exhaust them in a well-ventilated
area (e.g., under an exhaust hood or outdoors) at least 15 m (50 ft)
from any source of open flame or spark.

To ensure that the container properly dispenses the product, read and
follow any dispensing instructions on the package. If shaking during use
is specified in the instruc­tions, periodically shake (at least two or
three times during expulsion of the product).  If directions are not
given, shake the container five times with a brisk wrist­ twisting
motion. If the contain­er has a ball agitator, continue the shaking
proce­dure for one minute after the ball has shaken loose.

***How is the tare of vacuum-packed coffee determined?***

The gross weight of a can of vacuum-packed coffee will be more after the
seal is broken and air enters the can. In the procedure to determine the
tare weight of the packaging material, correct the gross weight
determined for unopened cans as follows. Use the initial tare sample
packages, weigh, and record the gross weight of the product-filled cans
before and after breaking the vacuum seal. Compute the average gross
weight difference (open weight minus sealed weight) and record this in
box 13a of the report form. The nominal gross weight equals the average
tare weight minus the average difference in gross weights plus the
labeled weight (box 14): box 13 - box 13a + box 1.

***How is it determined how many packages to select for the initial tare
sample?***

For the initial tare sample size, see Column 5 under initial tare sample
size in Table 2-1., or Column 3 under initial tare sample size in Table
2-2. Record the initial tare sample size in box 7 on the report form.

**Note:** The initial tare sample size is considered the total tare
sample size when the sample size is less than 12.

***How are the tare sample and tare weight of the packaging material
determined?***

1.  Except for unused dry tare at the point-of-pack, first determine the
    tare weight for each pack­age in the initial tare sample and record
    the value in row b, "Tare Wt." under the appropriate package number
    column.

2.  For sample sizes of 12 or more, subtract the individual tare weights
    from the gross weights (block a, minus block b, on the report form)
    to obtain the net weight for each package and record these values in
    block c, "Net Wt," on the report form.

> Determine and record the "range of package errors" (called R~c~) for
> the initial tare sample in box 9 on the report form.  (The range is
> the difference between the package errors.)
>
> (Amended 2002)

3.  Determine and record the "range of tare weights" (called R~t~) in
    box 10.

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4.  Compute the ratio R~c~/R~t~ by dividing the value in box 9 by the
    value in box 10. Record the resulting value in box 11. (R~c~ and
    R~t~ must both be in the same unit of measure or both in
    dimen­sionless units.)

5.  Determine and record in box 12 the total number of packages to be
    opened for the tare determination from either Table 2-3., for a
    Category A test or Table 2-4., for a Category B test.

-   In the first column (titled Ratio of R~c~/R~t~), locate the range in
    which the computed R~c~/R~t~ falls. Then, read across to the column
    headed with the appropriate sample size.

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-   If the total number of pack­ages to open equals the number already
    opened go to Step 6.

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-   If the total number of packages to open is greater than the number
    of packages already opened, compute the number of additional
    packages to open for the tare determination and go to Step 6. Enter
    the total number of tare samples in box 12.

6.  Determine the average tare weight using the tare weight values for
    all the packages opened and record the average tare weight in box
    13.

***When and where is unused dry tare used, and how is it used to
determine an average tare weight?***

You may determine the average tare weight using samples of unused dry
tare when testing meat, poultry, or any other products that are not
subject to regulation of the Food and Drug Administration (FDA). You may
use unused dry tare samples when conducting inspections at locations
where the point-of-pack and sale are identical (e.g., store-packed
products in a supermarket meat case). To determine unused dry tare at
the point-of-sale, randomly select two (2) samples of unused dry tare,
and weigh each separately. If there is no measurable variation in weight
between the samples, proceed with the test using the weight of one of
the samples. If the weight of the two (2) initial samples vary, randomly
select three (3) additional tare samples and determine the average
weight of all five (5) samples. Use this value as the average tare
weight.

(Amended 2002)

**Determine Nominal Gross Weight and Package Errors for Tare Sample**

***What is a nominal gross weight?***

A nominal gross weight is used to simplify the calculation of package
errors. To compute the nominal gross weight, add the average tare weight
(recorded in box 13) to the labeled weight (recorded in box 1). To
obtain the package error, subtract a package's gross weight from the
nominal gross weight. The nominal gross weight is represented by the
formula:

Nominal gross weight = average tare + labeled weight

***How are individual package errors determined for the tare sample
packages?***

Determine the errors of the packages opened for tare by subtracting the
nominal gross weight recorded in box 14 from the individual package
gross weights recorded for each package ("Pkg 1," "Pkg 2," etc.) in
block a, "Gross Wt." The nominal gross weight must be used, rather than
the actual net weight, for each package to determine the package error.
This ensures that the same average tare weight is used to determine

the error for every package in the sample, not just the unopened
packages.

-   For standard packages, record the package error in the appropriate
    plus or minus column on the report form for each package opened for
    tare.

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-   For random packages, determine the package error for the tare sample
    using a nominal gross weight for each package so that all of the
    package errors are determined with the same tare weight value.
    Record the package error on the Random Package Report Form in the
    appropriate plus or minus column under Package Errors.

> **Note:** Converting the package error to dimensionless units allows
> the inspector to record the package errors as whole numbers
> disregarding decimal points and zeroes in front and unit of measure
> after the number.
>
> > **Example:** If weighing in 0.001 lb increments, the unit of measure
> > is also 0.001 lb. If the package error for the first package opened
> > for tare is + 0.008 lb, instead of recording 0.008 lb in the plus
> > column, record the error as "8" in the plus column. If the second
> > package error is + 0.060 lb, record the package error as "60" in the
> > plus column, and so on. (This section does not prohibit the use of
> > units of weight or computer programs instead of dimensionless
> > units.)

***How are individual package errors determined for the other packages
in the sample?***

Compare the gross weight of each of the unopened sample packages with
the nominal gross weight (box 14). Record the package errors in the
"Package Errors" section of the report form using either units of weight
(lb or g) or dimensionless units.

***How is the total package error computed?***

Add all the package errors for the packages in the sample. Be sure to
subtract the minus package errors from the plus package errors and to
record the total net error in box 15.

**Evaluating Results**

***How is it determined if a sample passes or fails**?*

The following steps lead the inspector through the process to determine
if a sample passes or fails. If the product is subject to moisture
allowance, follow the procedures under "Moisture Allowances" in this
chapter to correct the MAV.

***How is it determined if packages exceed the Maximum Allowable
Variation?***

Compare each minus package error with the MAV recorded in box 3 or box 4
(if using dimensionless units). Circle the package errors that exceed
the MAV. These are "unreasonable errors." Record the number of
un­reasonable minus errors found in the sample in box 16.

***How is it determined if the negative package errors in the sample
exceed the number of MAVs allowed for the sample?***

Compare the number in box 16 with the number of unreasonable errors
allowed (recorded in box 8.) If the number found exceeds the allowed
number, the lot fails. Record in box 17 whether the number of
unreasonable errors found is less or more than allowed.

**Note**: If the total error recorded in box 15 is a plus value and box
17 is "No", then the number of unreasonable errors is equal to or less
than the number allowed (recorded in box 8) and the lot passes.

***How is the average error of the sample determined and does the
inspected lot pass or fail the average requirement?***

Determine the average error by dividing the total error recorded in box
15 by the sample size recorded in box 6. Record the average error in box
18 if using dimensionless units or in box 19 if using units of weight.
Com­pute the average error in terms of weight (if working in
dimensionless units up to this time) by multiplying the average error in
dimensionless units by the unit of measure and record the value in box
19.

1.  If the average error is positive, the inspection lot passes the
    average requirement.

2.  If the average error is negative, the inspection lot fails under a
    Category B test. Record in box 20.

3.  If the average error is a negative value when testing under the
    Sampling Plans for Category A, compute the Sample Error Limit (SEL)
    as follows:

-   Compute the Sample Standard Deviation and record it in box 21.

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-   Obtain the Sample Correction Factor from Column 3 of Table 2-1. For
    Category A test. Record this value in box 22.

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-   Compute the Sample Error Limit using the formula:

    Sample Error Limit (box 23) = Sample Standard Deviation (box 21) x

    Sample Correction Factor (box 22)

4.  Compliance Evaluation of the Average Error:

-   If the value of the Average Error (box 18) is smaller than the SEL
    (box 23), the inspection lot passes.

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-   If the value of the Average Error (disregarding the sign) (box 18)
    is larger than the SEL (box 23) the inspection lot fails. However,
    if the product is subject to moisture loss, the lot does not
    necessarily fail. Follow the procedures under "Moisture Allowances"
    in this chapter.

**Moisture Allowances**

***How is reasonable moisture loss allowed?***

If the product tested is subject to moisture loss, provide for the
moisture allowance by following the steps listed below.

Determine the value of the moisture allowance if the product is listed
below.

***What is the moisture allowance for flour and dry pet food?***

The moisture allowance for flour and dry pet food is 3 % of the labeled
net weight.

**Note:** Dry pet food means all extruded dog and cat foods and baked
treat products packaged in kraft paper bags and/or cardboard boxes with
a moisture content of 13 % or less at the time of pack.

***What moisture allowance is used with Used Dry Tare when testing
packages that bear a USDA Seal of Inspection?***

There is no moisture allowance when inspecting meat and poultry from a
USDA inspected plant when Used Dry Tare and a Category A sampling plan
are used.

***What moisture allowance is used with wet tare when testing packages
bearing a USDA seal of inspection?***

-   Use the following guideline when testing meat and poultry from any
    USDA inspected plant using Wet Tare and a Category A sampling plan.

-   For packages of fresh poultry that bear a USDA seal of inspection,
    the moisture allowance is

> 3 5 of the labeled net weight. For net weight determinations, only,
> fresh poultry is defined as poultry above --3 ºC (26 ºF). This is a
> product that yields or gives when push with the thumb.

-   For packages of franks or hotdogs that bear an USDA seal of
    inspection, the moisture allowance is 2.5 % of the labeled net
    weight.

-   For packages of bacon, fresh sausage, and luncheon meats that bear a
    USDA seal of inspection, there is no moisture allowance if there is
    no free-flowing liquid or absorbent materials in contact with the
    product and the package is cleaned of clinging material. Luncheon
    meats are any cooked sausage product, loaves, jellied products,
    cured products, and any sliced sandwich style meat. This does not
    include whole hams, briskets, roasts, turkeys, or chickens requiring
    further preparation to be made into ready-to-eat sliced product.
    When there is no free-flowing liquid inside the package and there
    are no absorbent materials in contact with the product, Wet Tare and
    Dried Used Tare are equivalent.

When there is free flowing liquid or absorbent packaging materials in
contact with the product, all free liquid is part of the wet tare.

**Calculations**

***How is moisture allowance computed and applied to the average
error?***

To compute moisture allowance, multiply the labeled quantity by the
decimal percent value of the allowance.

> **Example:** Labeled net quantity of flour is 907 g (2 lb)

Moisture Allowance is 3 % (0.03)

Moisture Allowance = 907 g (2 lb) x 0.03 = 27 g (0.06 lb) record this
value in box 13a.

***How is the Maximum Allowable Variation corrected for the moisture
allowance?***

-   Adjust the MAV by adding the moisture allowance to the MAV.

> **Example:** 907 g (2 lb) package of flour: moisture allowance added
> to the MAV = 31.7 g (0.07 lb) (MAV for 907 g \[2 lb\] package) + 27 g
> (0.06 lb) moisture allowance = a corrected MAV of 58.7 g (0.13 lb)

-   Correct MAV in dimensionless units by converting the moisture
    allowance to dimensionless units = 0.06 lb ÷ 0.001 lb = 60. Go to
    box 4 and add the moisture allowance in dimensionless units to the
    MAV in dimensionless units.

> **Example:** MAV = 70 (MAV for 2 lb where the unit of measure = 0.001
> lb) + 60 (moisture allowance in dimensionless units) = 130. Minus
> package errors must exceed the MAV + gray area before they are
> declared "unreasonable errors."

-   If the number of unreasonable errors exceeds the allowed number
    > (recorded in box 8) the inspection lot fails.

***How is the average error for the moisture allowance corrected?***

If the minus average error (box 18) is larger (disregarding the sign)
than the SEL (box 23) and moisture loss applies, compare the difference
between box 18 and box 23 with the moisture allowance recorded in box
13a. (Make sure that all the values are in units of weight or in
dimensionless units before making this comparison.) If box 13a is larger
than the difference between box 18 and 23, then the lot is considered to
be in the gray area.

> **Example:** Box 13a for 2 lb flour is 60 (dimensionless units); box
> 18 is 2 (dimensionless units); box 23 is 0.550 (dimensionless units).
> The difference between box 18 and box 23 is 1.450 (dimensionless
> units). Since box 13a is 60 (dimensionless units), 13a is larger than
> the difference between box 18 and box 23, the lot is considered to be
> in the gray area and further investigation is necessary before ruling
> out moisture loss as the reason for shortweight.
>
> When the average error of a lot of fresh poultry, franks, or hot dogs
> from a USDA-inspected plant is minus, but does not exceed the
> established "moisture allowance" or "gray area," contact the
> appropriate USDA official and/or plant management personnel to
> determine what information is available on the lot in question.
> Questions to the USDA official and/or plant management representative
> may include:

(a) Is a quality control program in place?

(b) What information is available concerning the lot in question?

(c) If net weight checks were completed, what were the results of those
    > checks?

(d) What adjustments, if any, were made to the target weight?

> **Note:** If USDA or plant management has data on the lot, such data
> may help to substantiate that the \"lot\" met net content requirements
> at the point of manufacture.
>
> This handbook provides \"moisture allowances\" for some meat and
> poultry products, flour, and dry pet food. These allowances are based
> on the premise that when the average net weight of a sample is found
> to be less than the labeled weight, but not by an amount that exceeds
> the allowable limit, either the lot is declared to be within the
> moisture allowance or further investigation can be conducted.
>
> Deviations from net quantity of contents caused by the loss or gain of
> moisture from the package are permitted when caused by ordinary and
> customary exposure to conditions that occur under good distribution
> practices. If evidence is obtained and documented to prove that the
> lot was shipped from the packaging plant in a shortweght condition or
> was distributed under inappropriate or damaging distribution
> practices, appropriate enforcement action should be taken.
>
> (Amended 2002)

2.4 Borax

***How is it determined if the net weight labeled on packages of borax
is accurate?***

Use the following procedures to determine if packages of borax are
labeled correctly. This procedure applies to packages of powdered or
granular products consisting predominantly (more than 50 %) of borax.
Such commodities are labeled by weight, but borax can lose more than
23 % of its weight due to moisture loss. However, it does not lose
volume upon moisture loss, and this property makes possible a method of
volume testing based on a density determination in the event that the
net weight of the product does not meet the average or individual
package requirements. This method may be used for audit testing to
identify possible short-filling by weight at point-of-pack. Since the
density of these commodities can vary at point-of-pack, further
investigation is required to determine whether, such short filling has
occurred.

**Test Equipment**

-   Metal density cup with a capacity of 550.6 mL or (1 dry pt).

-   Metal density funnel with slide-gate and stand.

-   Scale or balance having a scale division not larger than 1 g or (
    0.002 lb).

-   Rigid straightedge or ruler

-   Pan suitable for holding overflow of density cup

**Test Procedure**

Follow Chapter 2, Section 2.3, Basic Test Procedures. Define the
inspection lot. Use a Category A sampling plan in the inspection; select
a random sample; then use the following test procedure to determine
product compliance.

1.  If the lot does not comply by weight with the sampling plan
    requirements (either the average or individual package
    requirements), select the lightest package and record the net weight
    of this package.

2.  Determine the weight of the density cup.

3.  Place the density cup in the pan and put the funnel on top of the
    density cup. Close the funnel slide-gate.

4.  Pour sufficient commodity into the funnel so that the density cup
    can be filled to overflowing.

5.  Quickly remove the slide-gate from the funnel, allowing the
    commodity to flow into the density cup.

6.  Carefully, without agitating the density cup, remove the funnel and
    level off the commodity with the ruler or straight edge. Hold the
    ruler or straight edge at a right angle to the rim of the cup, and
    carefully draw it back across the top of the density cup to leave an
    even surface.

7.  Weigh the filled density cup. Subtract the weight of the density cup
    from the gross weight of the commodity plus the density cup to
    ob­tain the net weight of commodity in the cup.

***How is the volume determined?***

1.  Multiply the net weight (in pounds) as found for the package under
    test by 550.6.

2.  Divide the answer just obtained by the weight of the commodity in
    the density cup, step (7). The result is the net volume of commodity
    in the package in milliliters.

3.  Compare the net volume of the commodity in the package with the
    volume declared on the package. The volume declaration is not
    located on the principal display panel. The following example is how
    the declaration of volume should appear.

    **Volume 2530 cm^3^ per NIST**

**Handbook 133**

**Note. (1 mL = 1 cm^3^)**

########  {#section-1 .unnumbered}

######## **What action can be taken based on the results of the density test**? {#what-action-can-be-taken-based-on-the-results-of-the-density-test .unnumbered}

If the net volume of commodity in the lightest package equals or exceeds
the declared volume on the package, treat the lot as being in compliance
based on volume and take no further action. If the net volume of borax
in the lightest package is less than the declared volume on the package,
further compliance testing will be necessary. Take further steps to
determine if the lot was in compliance with net weight requirements at
point-of-pack or was short-filled by weight. To determine this, perform
a laboratory moisture loss analysis to ascertain the weight of the
original borax product when it was fully hydrated; obtain additional
data at the location of the packager; and/or investigate the problem
with the packager of the commodity.

2.5 The Determination of Drained Weight

Since the weight per unit volume of a drained product is of the same
order of magnitude as that of the packaging liquid that is drained off,
an "average nominal gross weight" cannot be used in checking packages of
this type. The entire sample must be opened. The procedure is based upon
a test method accepted by the U.S. Food and Drug Administration.

A tare sample is not needed because all the packages in the sample will
be opened and measured.

The weight of the container plus drained-away liquid is determined. This
weight is then subtracted from the gross weight to determine the package
error.

**Equipment**

-   Scales and weights recommended in Section 2.2 are suitable for the
    determination of drained weight.

-   Sieves

    -   For drained weight of 1.36 kg or (3 lb) or less, one 20 cm or
        (8 in) No. 8 mesh U.S. Standard Series Sieve, receiving pan, and
        cover

    -   For drained weight greater than 1.36 kg or (3 lb), one 30 cm or
        (12 in) sieve, with same specifications as above

-   Stopwatch

**Test Procedure**

Follow the Basic Test Procedure in Section 2.3. Define the inspection
lot. Use a Category A or a Category B sampling plan in the inspection
(depending on the location of test); select a random sample; then use
the following test procedure to determine lot compliance.

1.  Fill out boxes 1 through 8 on the standard pack report form on page
    E-4. Select the random sample. Determine and record on a worksheet
    the weight of the receiving pan.

2.  Determine and record on a worksheet the gross weight of each
    individual package comprising the sample.

3.  Pour the contents of the first package into the dry sieve with the
    receiving pan beneath it, incline sieve to an angle between 17^o^ to
    20^o^ from horizontal to facilitate drainage, and allow the liquid
    from the product to drain into receiving pan for 2 minutes \[Do not
    shake or shift material on the sieve.\] Remove sieve and product.

4.  Weigh the receiving pan, liquid, wet container, and any other tare
    material. \[Do not include sieve and product.\] Record this weight
    as tare and receiving pan.

5.  Subtract the weight of the receiving pan, determined in step 1, from
    the weight obtained in step 4 to obtain the package tare weight
    (which includes the weight of the liquid).

6.  Subtract the tare weight, found in step 5, from the corresponding
    package gross weight determined in step 2 to obtain the drained
    weight of that package. Determine the package error (drained
    weight - labeled drained weight).

7.  Repeat steps 3 through 6 for the remaining packages in the sample,
    cleaning and drying the sieve and receiving pan between measurements
    of individual packages.

8.  Transfer the individual package errors to the standard pack report
    form, page E-4.

9.  To determine lot conformance, return to Chapter 2, Section 2.3.,
    Evaluating Results".

2.6 Drained Weight for Glazed or Frozen Foods

***How is the drained weight of frozen shrimp and crabmeat
determined?***

When determining the net weight of frozen shrimp and crabmeat, use the
test equipment and procedure provided below. Immerse the product
directly in water in a mesh basket or open container to thaw (e.g., it
is not placed in a plastic bag). Direct immersion does not result in the
product absorbing moisture because the freezing process causes the
tissue to lose its ability to hold water. Maintain the water temperature
between 23 ^o^C to 29 °C (75 ^o^F to 85 °F). This is accomplished by
maintaining a constant flow of warm water into the container holding the
product (e.g., place a bucket in a sink to catch the overflow, and feed
warm water into the bottom of the bucket through a hose). After thawing,
drain the product on a sieve for 2 minutes and then weigh it.

**Equipment**

-   Partial immersion thermometer or equivalent with 1 °C (2 °F)
    graduations and a -35 ^o^C to +50 °C (-30 ^o^F to +120 °F) accurate
    to ±1 °C (±2 °F)

-   Water source and hose with a 4 L to 15 L (1 gal to 4 gal) per minute
    flow rate

-   Sink or other receptacle \[i.e., 15 L (4 gal) bucket\]

-   A wire mesh basket or other container that is large enough to hold
    the contents of 1 package \[e.g., 2.27 kg or (5 lb) box of shrimp\]
    and has openings small enough to retain all pieces of the product
    (e.g., an expanded metal test tube basket lined with standard 16
    mesh screen)

-   Number 8 mesh, 20 cm (8 in) or 30 cm (12 in) sieve

-   Stopwatch

**Test Procedure**

Follow the Basic Test Procedure in Section 2.3. Define the inspection
lot. Use a Category A or a Category B sampling plan in the inspection
(depending on the location of test); select a random sample; then use
the following test procedure to determine lot compliance.

1.  Place the unwrapped frozen shrimp or crabmeat in the wire mesh
    basket and immerse in a 15 L (4 gal) or larger container of fresh
    water at a temperature between 23 °C to 29 °C (75 °F to 85 °F).
    Submerge the basket so that the top of the basket extends above the
    water level.

2.  Maintain a continuous flow of water into the bottom of the container
    to keep the temperature within the specified range.

3.  As soon as the product thaws, determined by loss of rigidity,
    transfer all material to a sieve (20 cm \[8 in\] for packages less
    than 453 g \[1 lb\] or 30 cm \[12 in\] for packages weighing more
    than 453 g \[1 lb\]) and distribute it evenly over the sieve.

4.  Without shifting the product, incline the sieve 30^o^ from the
    horizontal position to facilitate drainage, and drain for 2 minutes.

5.  At the end of the drain time, immediately transfer the product to a
    tared pan for weighing to determine the net weight.

***How is the net weight of glazed raw seafood and fish determined?***

For glazed seafood and fish, determine the net weight after removing the
glaze using the following procedure. Use this method for any frozen
glazed food product.

**Equipment**

Use the equipment listed in Section 2.6.

**Test Procedures**

Follow the Basic Test Procedure in Section 2.3. Define the inspection
lot. Use a Category A sampling plan in the inspection; select a random
sample; and use the following test procedure to determine lot
compliance.

1.  Fill out a report form and select the random sample. A tare sample
    is not needed.

2.  Weigh sieve and receiving pan.  Record this weight on a worksheet as
    "sieve weight."

3.  Remove each package from low temperature storage; open it
    immediately and place the contents under a gentle spray of cold
    water.  Carefully agitate the product to avoid breaking the
    product.  Continue the spray until all ice glaze that is seen or
    felt is removed.  In general, the product should remain rigid;
    however, the ice glaze on certain products, usually smaller sized
    commodities, sometimes cannot be removed without defrosting the
    product. Nonetheless, remove the glaze, because it is a substantial
    part of the package weight.

(Amended 2002)

4.  Transfer the product to the weighed sieve. Without shifting the
    product, incline the sieve to an angle of 17^o^ to 20^o^ to
    facilitate drain­age and drain (into waste recep­tacle or sink) for
    exactly 2 minutes.

5.  Place the product and sieve on the receiving pan and weigh.  Record
    this weight on a worksheet as the "sieve + product weight."

6.  The net weight of product is equal to the weight of the pan plus the
    sieve plus the product (recorded in step 5) minus the "sieve weight"
    (recorded in step 2).  Record the product net weight on the
    worksheet.  The package error is equal to the net weight of the
    product as measured minus the labeled weight.  Record the package
    error on the worksheet and transfer it to the report form.

7.  Repeat steps 3 through 6 for each package in the sample, cleaning
    and drying the sieve and the receiving pan between package
    measurements.

**Evaluation of Results**

Follow the procedures in Chapter 2, Section 2.3., Evaluating Results

Chapter 3. Test Procedures -- For Packages Labeled by Volume

3.1 Scope

***What types of packaged goods can be tested using these procedures?***

Use this procedure to determine the net contents of packaged goods
labeled in fluid volume such as milk, water, beer, oil, paint, distilled
spirits, soft drinks, juices, liquid cleaning supplies, or liquid
chemicals. This chapter also includes procedures for testing the
capacities of con­tainers such as paper cups, bowls, glass tumblers, and
stemware.

***What types of packages are not covered by these procedures?***

These procedures do not cover berry baskets and rigid-dry measures that
are covered by specific code require­ments in NIST Hand­book 44. 

***When can the gravimetric test procedure be used to verify the net
quantity of contents of packages labeled by volume?***

The gravimetric procedure may be used to verify the net quantity of
contents of packages labeled in volume when the density (density means
the weight of a specific volume of liquid determined at a reference
temperature) of the product being tested does not vary excessively from
one package to another.

***What procedure is followed if the gravimetric test procedure cannot
be used?***

Test each package as described in Section 3.3, Volumetric Test Procedure
for Liquids.

***What considerations besides density affect measurement accuracy?***

In addition to possible package-to-package variations in product
density, the temperature of the liquid will affect the volume of
product. The product will expand or contract based on a rise or fall in
product temperature. 

> **Example:** The volume of a liquid cleaning product might be 5 L
> (1.32 gal) at 20 °C (68 °F) and 5.12 L (1.35 gal) at 25 °C (77 °F),
> which represents a 2.2 % change in volume.
>
> **Note:** This extreme example is for illustrative purposes, a 2.2 %
> volume change will not occur in normal testing.

***What reference temperature should be used to determine the volume of
a liquid?***

Use the reference tempera­ture specified in Table 3-1., Reference
Temperatures for Liquids to determine volume. When checking liquid
products labeled by volume using the gravimetric procedure, maintain the
packages used to determine product densities at reference temperatures.
If testing the packages in a sample volumetrically, each package in the
sample must be maintained at or corrected to the reference temperature
when its volume is determined.

Note. When checking liquid products using a volumetric or gravimetric
procedure, the temperature of the samples must be maintained at the
reference temperature ±2 ºC (±5 ºF).

+-------+-----------------------------------+--------------------------+
| **    |                                   |                          |
| Table |                                   |                          |
| 3-1.  |                                   |                          |
| Refe  |                                   |                          |
| rence |                                   |                          |
| Te    |                                   |                          |
| mpera |                                   |                          |
| tures |                                   |                          |
| for   |                                   |                          |
| Liqu  |                                   |                          |
| ids** |                                   |                          |
+-------+-----------------------------------+--------------------------+
|       | **If the Liquid Commodity is**    | **Then, the reference    |
|       |                                   | temperature is**         |
+-------+-----------------------------------+--------------------------+
| 1     | Frozen food labeled by volume     | -18 ^o^C (0 ^o^F)        |
|       | (e.g., fruit juice)               |                          |
+-------+-----------------------------------+--------------------------+
| 2     | Beer                              | 3.9 °C (39.1 °F)         |
+-------+-----------------------------------+--------------------------+
| 3     | Food that must be kept            | 4.4 °C (40 °F)           |
|       | refrigerated (e.g., milk and      |                          |
|       | other dairy products. Usually     |                          |
|       | labeled "Keep Refrigerated")      |                          |
+-------+-----------------------------------+--------------------------+
| 4     | Distilled spirits or petroleum    | 15 °C (60 °F)            |
+-------+-----------------------------------+--------------------------+
| 5     | Unrefrigerated products           | 20 °C (68 °F)            |
|       |                                   |                          |
|       | (e.g., includes liquids sold      |                          |
|       | unchilled, such as soft-drinks    |                          |
|       | and wine)                         |                          |
+-------+-----------------------------------+--------------------------+

3.2 Gravimetric Test Procedure for Liquids

**Equipment**

-   A scale that meets the requirements in Chapter 2, Section 2.2,
    Measurement Standards and Test Equipment.

**Note:** To verify that the scale has adequate resolution for use, it
is first necessary to determine the density of the liquid; next verify
that the scale division is no larger than MAV/6 for the package size
under test. The smallest graduation on the scale must not exceed the
weight value for MAV/6.

> **Example:** Assume the inspector is using a scale with 1 g (0.002 lb)
> increments to test packages labeled 1 L (33.8 fl oz) that have an MAV
> of 29 mL (1 fl oz). Also, assume the inspector finds that the weight
> of 1 L of the liquid is 943 g (2.078 lb). This will result in an MAV/6
> value in weight of 4.715 g (0.010 lb):
>
> 29 mL/6 = 4.8 mL (1 fl oz/6 = 0.166 6 fl oz)
>
> 943 g/1 000 mL= 0.943 g/mL (2.07 8 lb/33.6 fl oz = 0.061 8 lb/fl oz)
>
> 4.8 mL x 0.943 g/mL = 4.5264 g (0.166 6 fl oz x 0.061 8 lb/fl oz =
> 0.010 lb)
>
> In this example, the 1 g (0.002 lb) scale division is smaller than the
> MAV/6 value of 4.5264 g (0.10 lb) so the scale is suitable for making
> a density determination.

-   A partial immersion thermometer (or equivalent) with a range of --35
    ^o^C to +50 °C (30 ^o^F to 120 °F), at least 1 °C (1 °F)
    gradua­tions, and with a tolerance of ±1 °C (±2 °F)

-   Volumetric measures

> **Example:** When check­ing packages labeled in SI units, flask sizes
> of 100 mL, 200 mL, 500 mL, 1 L, 2 L, 4 L, and 5 L and a 50 mL
> cylindrical graduate with 1 mL divisions may be used. When checking
> packages labeled in inch-pound units the use of measuring flasks and
> graduates with capacities of gill, half-pint, pint, quart,
> half-gallon, gallon, and a 2 fl oz cylindrical graduate, graduated to
> ½ fluid dram is recommended.

-   Defoaming agents may be necessary for testing liquids such as beer
    and soft drinks that effer­vesce or are carbonated. Two such products
    are Hexanol or Octanol (Capryl Alcohol).

> **Note:** The mention of trade or brand names does not imply that
> these products are endorsed or recommended by the U.S. Department of
> Commerce over similar products commercially available from other
> manufacturers.

-   Bubble level at least 15.24 cm (6 in) in length

-   Stopwatch

**Test Procedure**

1\. Follow the Basic Test Procedure in Section 2.3. Define the
inspection lot. Use a Category A sampling plan in the inspection. Select
a random sample; then use the following procedure to determine lot
compliance.

2\. Bring the sample packages and their contents to the reference
temperature as specified in Table 3-1., Reference Temperatures for
Liquids. To determine if the liquid is at its reference temperature,
immerse the thermometer in the liquid before starting the test. Verify
the temperature again immediately after the flask and liquid is weighed.
If the product requires mixing for uniformity, mix it before opening in
accordance with any instructions specified on the package label. Shaking
liquids, such as flavored milk, often entraps air that will affect
volume measurements, so use caution when testing these products. Often,
less air is entrapped if the package is gently rolled to mix the
contents.

3.  For milk, select a volumetric measure equal to or one size smaller
    than the label declaration. For all other products, select a
    volumetric measure that is one size smaller than the label
    declaration. For example, if testing a 1 L bottle of juice or a soft
    drink, select a 500 mL volumetric measure.

> (Amended 2004)
>
> **Note:** When determining the density of milk, if the product from
> the first container does not fill the volumetric measure to the
> nominal capacity graduation, product may be added from another
> container as long as product integrity is maintained (i.e., brand,
> identity, lot code, and temperature).

4\. Prepare a clean volumetric measure to use according to the following
procedures:

-   Because flasks are ordi­narily calibrated on a "to deliver" basis,
    they must be "wet down" before using. Immediate­ly before use, fill
    the volu­metric flask(s) or graduate with water. The water should be
    at the reference temperature of the product being tested. Fill the
    flask(s) with water to a point slightly below the top graduation on
    the neck. The flask should be emptied in 30 seconds (± 5 seconds).
    Tilt the flask gradually so the flask walls are splashed as little
    as possible as is emptied. When the main flow stops, the flask
    should be nearly inverted. Hold the flask in this position for 10
    seconds more and touch off the drop of water that adheres to the
    tip. If necessary, dry the outside of the flask. The flask or
    graduate is then ready to fill with liquid from a package. This is
    called the "wet­ down" condi­tion.

> **Note:** When using a volumetric measure that is calibrated "to
> contain," the measure must be dry before each measurement.

-   If the liquid effervesces or foams when opened or poured (such as
    carbonated beverages), add two drops of a defoaming agent to the
    bottom of the volumetric measure before filling with the liquid. If
    working with a carbonated beverage, make all density determinations
    immediately upon placing the product into the standard. This reduces
    the chance of volume changes occurring from the loss of
    carbonization.

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-   Before making additional measurements of a liquid, use water to wash
    or rinse and prepare the volumetric measure. Between each two
    measurements of liquid from the sample packages, prepare the
    volumetric measure as described above, dry the outside of the flask,
    and drain the volumetric measure as described in earlier paragraphs
    of this section, as appropriate.

5.  If the flask capacity is equal to the labeled volume, pour the
    liquid into the volumetric measure tilting the package to a nearly
    vertical position. If the flask capacity is smaller than the
    package\'s labeled volume, fill the flask to its nominal capacity
    graduation. If conducting a volumetric test, drain the container
    into the volumetric measure for 1 minute after the stream of liquid
    breaks into drops.

6.  Position the volumetric measure on a level surface at eye level. For
    clear liquids, place a material of some dark color outside the flask
    immediately below the level of the meniscus. Read the volume from
    the lowest point of the meniscus. For opaque liquids, read volume
    from the center top rim of the liquid surface.

7\. Use the gravimetric procedure to determine the volume if the limit
specified for the difference in density is not exceeded.

-   Select a volumetric measure equal to or one size smaller than the
    labeled volume (depending on the product) and prepare it as
    described in paragraph 4 of this section. Then determine and record
    its empty weight.

-   Determine acceptability of the liquid density variation, using two
    packages selected for tare according to Chapter 2 as follows:

    -   Determine the gross weight of the first package.

    -   Pour the liquid from the first package into a volumetric measure
        exactly to the nominal capacity marked on the neck of the
        measure.

    -   Weigh the filled volumetric measure and subtract its empty
        weight to obtain the weight of the liquid. Determine density by
        dividing the weight of the liquid by the capacity of the
        volumetric measure.

    -   Determine the weight of the liquid from a second package using
        the same procedure.

    -   If the difference between the densities of the two packages
        exceeds one division, use the volumetric procedure in Section
        3.3., Volumetric Test Procedure for Liquids.

**How is "nominal gross weight" determined?**

Determine the "nominal gross weight" as follows:

1.  Determine the Average Used Dry Tare Weight of the sample according
    to provisions of Section 2.3.

2.  Calculate the Average Product Density by adding the densities of the
    liquid from the two packages and dividing the sum by two.

3.  Calculate the "nominal gross weight" using the following formula if
    the flask capacity is equal to the labeled volume:

Nominal Gross Weight = (Average Product Density \[in weight units\]) +

(Average Used Dry Tare Weight)

**Note:** If the flask size is smaller than the labeled volume, the
following formula is used:

Nominal Gross Weight = (Average Product Density x \[Labeled Volume/
Flask Capacity\]) + (Average Used Dry Tare Weight)

## How are the errors in the sample determined? {#how-are-the-errors-in-the-sample-determined .unnumbered}

1.  Weigh the remaining packages in the sample.

> Subtract the nominal gross weight from the gross weight of each
> package to obtain package errors in terms of weight. All sample
> packages are compared to the nominal gross weight.

2.  To convert the average error or package error from weight to volume,
    use the following formula:

    Package Error in Volume = Package Error in Weight/Average Product
    Density

    Per Volume Unit of Measure

    **Evaluation of Results**

    Follow the procedures in "Evaluating Results" in Chapter 2, Section
    2.3, to determine lot conformance.

3.3 Volumetric Test Procedure for Liquids

***How is the volume of liquid contained in a package determined
volumetrically?***

Follow steps 1 through 6 in Section 3.2., Gravimetric Test Procedure for
Liquids for each package in the sample.

***How are the errors in the sample determined?***

Read the package errors directly from the graduations on the measure.
The reference temperature must be maintained within ± 2 °C (± 5 °F) for
the entire sample.

**Evaluation of Results**

Follow the procedures in Chapter 2, Section 2.3, Evaluating Results to
determine lot conformance.

3.4 Other Volumetric Test Procedures

***What other methods can be used to determine the net contents of
packages labeled by volume?***

Depending on how level the surface of the commodity is, use one of two
headspace test procedures. Use the first headspace test procedure to
determine volume where the liquid has a smooth surface (e.g., oils,
syrups, and other viscous liquids). Use the second procedure to
determine volume where the commodity does not have a smooth surface
(e.g., mayonnaise and salad dressing).

**Test Procedure**

Before conducting any of the following volumetric test procedures,
follow Section 2.3, Basic Test Procedure in Chapter 2. Define the
inspection lot. Use a Category A sampling plan in the inspection; select
a random sample; then use the following procedure to determine lot
compliance.

**Test Equipment**

-   Micrometer depth gage (ends of rods fully rounded) 0 mm to 225 mm (0
    in to 9 in) or longer

-   Level (at least 15 cm (6 in) in length)

-   Laboratory pipets and/or buret

    -   Class A 500 mL buret that conforms to ASTM E 287-94, "Standard
        Specification for Laboratory Glass Graduated Burets"

    -   Class A Pipets, calibrated "to deliver" that conform to ASTM E
        969-95, "Standard Specification for Glass Volumetric (Transfer)
        Pipets"

        -   Volumetric measures

        -   Water

        -   Rubber bulb syringe

        -   Plastic disks that are 3 mm (1/8 in) thick with diameters
            equal to the seat diameter or larger than the brim diameter
            of each container tested. The diameter tolerance for the
            disks is 50 μm (± 0.05 mm \[± 0.002 in\]). The outer edge
            should be smooth and beveled at a 30^o^ angle with the
            horizontal to 800 μm (0.8 mm \[1/32 in\]) thick at the edge.
            Each disk must have a 20 mm (3/4 in) diameter hole through
            its center and a series of 1.5 mm (1/16 in) diameter holes
            25 mm (1 in) from the outer edge.

        -   Stopwatch

***How is the volume of oils, syrups, and other viscous liquids that
have smooth surfaces determined?***

1.  Make all measurements on a level surface

2.  Bring the temperature of both the liquid and the water to be used to
    measure the volume of the liquid to the reference temperature
    specified in Table 3-1., Reference Temperatures for Liquids.

3.  Measure the headspace of the package at the point of contact with
    the liquid using a depth gauge with a fully rounded, rather than a
    pointed, rod end. If necessary, support the package to prevent the
    bottom of the container from distorting.

4.  Empty, clean, and dry the package.

5.  Refill the container with water measured from a volumetric standard
    to the original liquid headspace level measured in paragraph (3) of
    this section until the water touches the depth gauge.

6.  Determine the amount of water used in paragraph (5) of this section
    to obtain the volume of the liquid and calculate the "package error"
    based on that volume.

**Evaluation of Results**

Follow the procedures in "Evaluating Results" in Chapter 2, Section 2.3,
to determine lot conformance.

3.5 Mayonnaise and Salad Dressing

**Volumetric Headspace Test Procedure**

Use the volumetric headspace procedure described in this section to
determine volume when the commodity does not have a smooth surface
(e.g., mayonnaise, salad dressing, and other water immiscible products
without a level liquid surface). The procedure guides the inspector to
determine the amount of headspace above the product in the pack­age and
the volume of the container. Determine the product volume by subtracting
the headspace volume from the container volume. Open every package in
the sample.

1\. Make all measurements on a level surface.

2\. Bring the temperature of both the commodity and the water used to
measure the volume to the appropriate temperature designated in Table
3-1., Reference Temperatures for Liquids.

3.  Open the first package and place a disk larger than the package
    container opening over the opening.

4\. Measurement Procedure

-   Deliver water from a flask (or flasks), graduate, or buret, through
    the central hole in the disk onto the top of the product until the
    container is filled. If it appears that the contents of the flask
    may overfill the container, do not empty the flask. Add water until
    all of the air in the container has been displaced and the water
    begins to rise in the center hole of the disk. Stop the filling
    procedure when the water fills the center disk hole and domes up
    slightly due to the surface tension. Do not add additional water
    after the level of the water dome has dropped.

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-   If the water dome breaks on the surface of the disk, the container
    has been overfilled and the test is void; dry the container and
    start over.

5.  To obtain the headspace capacity, record the volume of water used to
    fill the container and subtract 1 mL (0.03 fl oz), which is the
    amount of water held in the hole in the disk specified.

6.  Empty, clean, and dry the package container.

7\. Repeat steps 4 and 5 of this section. Refill the package container
with water measured from a volumetric measure to the maximum capacity of
the package, subtract 1 mL (0.03 fl oz), and record the amount of water
used as the container volume; and

8\. From the container volume determined in paragraph 7 of this section,
subtract the headspace capacity in paragraph (5) of this section to
obtain the measured volume of the product and calculate the "package
error" for that volume where "package error" equals labeled volume minus
the measured volume of the product.

**Evaluation of Results**

Follow the procedures in Chapter 2, Section 2.3., Evaluating Results to
determine lot conformance.

**3.6 Goods Labeled by Capacity - Volumetric Test Procedure**

### **What type of measurement equipment is needed to perform the headspace test procedures?**  {#what-type-of-measurement-equipment-is-needed-to-perform-the-headspace-test-procedures .unnumbered}

Use the test equipment in Section 3.4. (except for the micrometer depth
gage) to perform these test procedures.

***How is it determined if goods labeled by capacity meet the average
and individual requirements?***

Before conducting any of the following volumetric test procedures, refer
to Chapter 2, Section 2.3., Basic Test Procedure. Define the inspection
lot. Use a Category A sampling plan in the inspection; select a random
sample; then use the following test procedure to determine lot
compliance.

1.  Make all measurements on a level surface.

2.  When testing goods labeled by capacity, use water at a reference
    temperature of 20 °C ± 2 °C (68°F ± 5 °F).

3.  Select a sample container and place a disk larger than the container
    opening over the opening.

4\. Measurement Procedure

-   Add water to the container using flask (or flasks), graduate, or
    buret corresponding to labeled capacity of the container. If it
    appears that the contents of the flask may overfill the container,
    do not empty the flask. Add water until all of the air in the
    container has been displaced and the water begins to rise in the
    center hole of the disk. Stop filling the container when the water
    fills the center disk hole and domes up slightly due to the surface
    tension.

-   If the water dome breaks on the surface of the disk, the container
    has been overfilled and the test is void; dry the container and
    start over.

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-   Record the amount of water used to fill the container and subtract 1
    mL (0.03 fl oz) (this is the amount of water held in the hole in the
    disk specified) to obtain the total container volume.

5\. Test the other containers in the sample according to the procedures
in paragraph (4) of this section.

6\. To determine package errors, subtract the total container volume
obtained in paragraphs (4) and (5) from the labeled capacity of the
container.

**Evaluation of Results**

###  {#section-2 .unnumbered}

Follow the procedures in Chapter 2, Section 2.3., Evaluating Results to
determine lot compliance.

**3.7 Pressed and Blown Glass Tumblers and Stemware**

### **What requirements apply to pressed and blown glass tumblers and stemware?** {#what-requirements-apply-to-pressed-and-blown-glass-tumblers-and-stemware .unnumbered}

This handbook provides a tolerance to the labeled capacity of glass
tumblers and stemware. The average requirement does not apply to the
capacity of these products. See Table 3-2., Allowable Differences for
Pressed and Blown Glass Tumblers and Stemware.

### **How is it determined if tumblers and stemware meet the individual package requirement?** {#how-is-it-determined-if-tumblers-and-stemware-meet-the-individual-package-requirement .unnumbered}

Follow the Basic Test Procedure in Section 2.3. Define the inspection
lot and determine which sampling plan to use in the inspection, select a
random sample, and then use the following volumetric test procedure to
determine container capacity and volume errors.

### **What type of measuring equipment is needed to perform the test procedures?** {#what-type-of-measuring-equipment-is-needed-to-perform-the-test-procedures .unnumbered}

Use the equipment specified in Section 3.4., (except for the micrometer
depth gage) to perform these test procedures.

### **What are the steps of the test procedure?**  {#what-are-the-steps-of-the-test-procedure .unnumbered}

Follow steps 1 through 6 in 3.6, Goods Labeled by Capacity - Volumetric
Test Procedure.

### **How is it determined if the samples conform to the allowable difference?**  {#how-is-it-determined-if-the-samples-conform-to-the-allowable-difference .unnumbered}

Compare the individual container error with the allowable difference
that applies in Table 3-2., Allowable Differences for Pressed and Blown
Glass Tumblers and Stemware. If a package contains more than one
container, all of the containers in the package must meet the allowable
difference requirements in order for the package to pass.

  --------------------------------------- -------------------------------
  **Table 3-2. Allowable Differences for  
  Pressed and Blown Glass Tumblers and    
  Stemware**                              

  Unit of measure                         

  **If the capacity in metric units is:** **Then the allowable difference
                                          is:**

  200 mL or less                          ± 10 mL

  More than 200 mL                        ± 5 % of the labeled capacity

  **If the capacity in inch-pound units   **Then the allowable difference
  is:**                                   is:**

  5 fluid ounces or less                  ± ¼ fluid ounce

  More than 5 fluid ounces                ± 5 % of the labeled capacity
  --------------------------------------- -------------------------------

**Evaluation of Results**

###  {#section-3 .unnumbered}

Count the packages in the sample with volume errors greater than the
allowable difference and compare the resulting number with the number
given in Column 3 of Table 2-11., in Appendix A.

-   If the number of containers in the sample with errors exceeding the
    allowable difference exceeds the number allowed in Column 3, the lot
    fails.

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-   If the number of packages with errors exceeding the allowable
    difference is less than or equal to the num­ber in Column 3, the lot
    passes.

**Note:** The average capacity error is not calcu­lated because the lot
passes or fails based on the individual volume errors. Act on the
individual units con­taining errors exceeding the allowable dif­ference
individually even though the lot passes the requirement.

3.8 Volumetric Test Procedure for Paint, Varnish, and Lacquers --
Non-aerosol

##  {#section-4 .unnumbered}

### **How is the volume of paint, varnish, and lacquers contained in a package determined?**  {#how-is-the-volume-of-paint-varnish-and-lacquers-contained-in-a-package-determined .unnumbered}

Use one of three different test methods de­pend­ing upon the required
degree of accuracy and the location of the inspection. The proce­dures
include both retail and in-plant audits and a "possible violation"
method, which is designed, for laboratory or in plant use because of
clean­up and product collection requirements. The procedures are suitable
to use with prod­ucts labeled by volume and pack­aged in cylindrical
containers with separate lids that can be re­sealed.

**Equipment**

-   A scale that meets the requirements in Chapter 2, Section 2.2.,
    Measurement Standards and Test Equipment

-   Volumetric measures

-   Micrometer depth gage (ends of rods fully rounded), 0 mm to 225 mm
    (0 in to 9 in)

-   Diameter (Pi) tape measure, 5 cm to 30 cm (2 in to 12 in)

-   Spanning bar, 2.5 cm by 2.5 cm by 30 cm or (1 in by 1 in by 12 in)

-   Rule, 30 cm (12 in)

-   Paint solvent or other solvent suitable for the product being tested

-   Cloth, 30 cm (12 in) square

-   Wood, 5 cm (2 in) thick, by 15 cm (6 in) wide, by 30 cm (12 in) long

-   Rubber mallet

-   Metal disk, 6.4 mm (1/4 in) thick and slightly smaller than the
    diameter of package container bottom.

-   Rubber spatula

-   Level at least 15 cm (6 in) in length

-   Micrometer (optional)

-   Stopwatch

### **What test procedure is used to conduct a retail audit test?** {#what-test-procedure-is-used-to-conduct-a-retail-audit-test .unnumbered}

Conduct a retail audit using the following test procedure that is
suitable for checking cylindrical containers up to 4 L (1 gal) in
capacity.  Use step 2 in the retail audit test procedure with any size
container, but step 3 must be used for containers with capacities of 4 L
(1 gal). The method determines the vol­ume of a single can in the sample
selected as most likely to contain the smal­lest volume of product. Do
not emp­ty any containers because only their critical dimensions are
being measured.

***How accurate is the dimensional test procedure?***

The configuration of the bottom of the can, paint cling­ing to the lid,
and slight variations in the wall and label thicknesses of the paint
container may produce an un­certainty estimated to be at least 0.6 % in
this auditing procedure. Therefore, this method is recom­mended solely to
eliminate from more rigorous testing those packages that appear to be
full measure.  Use the violation procedures when the volume deter­mined
in step 10 is less than the labeled volume or in any case where short
measure is suspect­ed.

### **What worksheets make data recording easier?** {#what-worksheets-make-data-recording-easier .unnumbered}

Use the following format to develop worksheets to perform audits and
determine the volume when checking paint. Follow the procedure and it
will indicate the column in which the various measurements made can be
recorded.

  ------------ ---------- -------- -------- --------- ---------- -------- ----------- -------- ----------
  **Example:                                                                                   
  Audit                                                                                        
  Worksheet                                                                                    
  for Checking                                                                                 
  Paint -- Add                                                                                 
  additional                                                                                   
  rows as                                                                                      
  needed**                                                                                     

  1\. Can      Can                                    6\. Avg    7\. Avg  8\. Avg     9\. Avg  10\.
  Height       Diameter                               Liquid     Liquid   Container   Liquid   Volume\*
                                                      Diameter   Level    Depth       Depth    

               2\. Top    3\.      4\.      5\.                                                
                          Middle   Bottom   Average                                            

                                                                                               

                                                                                               

                                                                                               

  \*10. Volume                                                                                 
  = 0.7854 x 6                                                                                 
  x 6 x 9                                                                                      
  ------------ ---------- -------- -------- --------- ---------- -------- ----------- -------- ----------

**Note:** When the following instructions require recording a
measurement, refer to the numbered columns in the "Audit Worksheet for
Checking Paint" shown above.

###  {#section-5 .unnumbered}

### **How is a retail audit test performed?** {#how-is-a-retail-audit-test-performed .unnumbered}

1.  Select a ran­dom sample.  A tare sample is not needed.

2.  For containers less than 4 L or (1 gal): measure the outside
    diameter of each container near its middle to the closest 0.02 mm
    (0.001 in). Use a diameter tape measure to record the measurements
    in Column 3. Place the containers on a level surface and using the
    micrometer depth gage, record their heights in Column 1 on the
    work­sheet.  If the range of outside diameters exceeds 0.125 mm
    (0.005 in) or the range in heights exceeds 1.58 mm (0.0­62 5 in), do
    not use this procedure.  If the ranges are within the specified
    limits, weigh all cans in the sample, select the container with the
    lightest gross weight, and remove its lid.  Continue with step 4
    below.

3.  For 4 L (1 gal) containers: gross weigh each package in the sample.
    Select the pack­age with the lightest gross weight and remove its
    lid.

4.  Use a direct reading diameter tape measure to measure the outside
    diameter of the selected container near its top, middle (already
    measured if step 2 was followed), and bottom to the closest 0.02 mm
    (0.001 in). Record these measure­ments in Col­umns 2, 3, and 4. Add
    the three diameter values and divide by three to obtain the average
    diameter and record this value in Column 5.

5.  If a micrometer is available, measure the wall and the paper label
    thick­ness of the container; otherwise, assume the wall and label
    thicknesses given in Table 3-3. Thickness of Paint Can Walls and
    Labels below:

+----------------------------------------+-----------------------------+
| **Table 3-3. Thickness of Paint Can    |                             |
| Walls and Labels**                     |                             |
+----------------------------------------+-----------------------------+
| **Can Size**                           | ###### Wall Thickness {#    |
|                                        | wall-thickness .unnumbered} |
+----------------------------------------+-----------------------------+
| 4 L (1 gal)                            | 250 μm (0.25 mm) \[0.010    |
|                                        | in\]                        |
+----------------------------------------+-----------------------------+
| 2 L (1/2 gal)                          | 250 μm (0.25 mm) \[0.010    |
|                                        | in\]                        |
+----------------------------------------+-----------------------------+
| 1 L (1 qt)                             | 230 μm (0.23 mm) \[0.009    |
|                                        | in\]                        |
+----------------------------------------+-----------------------------+
| 500 mL (1 pt)                          | 230 μm (0.23 mm) \[0.009    |
|                                        | in}                         |
+----------------------------------------+-----------------------------+
| 250 mL                                 | 200 μm (0.20 mm) \[0.008    |
|                                        | in\]                        |
+----------------------------------------+-----------------------------+
| Label Thickness\* for all can sizes:   |                             |
| 100 μm (0.10 mm) \[0.004 in\]          |                             |
|                                        |                             |
| (\*Paper only -- ignore labels         |                             |
| lithographed directly onto the         |                             |
| container)                             |                             |
+----------------------------------------+-----------------------------+

Subtract twice the thickness of the wall of the can and paper label from
the average can diameter (step 4) to obtain the average liquid diameter.
Record the liquid diameter in Column 6.

6.  On a level surface, place the container on the circular metal disk
    that is slightly smaller in diam­eter than the lower rim of the can
    so the bottom of the contain­er nests on the disk to eliminate any
    "sag" in the bottom of the con­tainer.

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7.  Place the spanning bar and depth gage across the top of the paint
    can and mark the location of the spanning bar on the rim of the
    paint con­tainer. Measure the dis­tance to the liquid level, to the
    nearest 20 μm (0.02 mm) (0.001 in), at three points in a straight
    line. Take measurements at points approximately 1 cm (3/8 in) from
    the inner rim for cans 12.5 cm (5 in) in diameter or less (and at
    1.5 cm \[1/2 in\] from the rim for cans exceeding 12.5 cm \[5 in\])
    in diameter and at the center of the can. Add the three read­ings and
    divide by three to obtain the average dis­tance to the liquid level
    in the con­tainer.  Record the average distance to the liquid level
    in Column 7.

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8.  Measure the distance to the bottom of the con­tainer at three points
    in a straight line in the same manner as outlined in step 7.  Add
    the three readings and divide by three to obtain the average height
    of the container and record it in Column 8.

9.  Subtract the average distance to the liquid level (Column 7) from
    the average height of the container (Column 8) to obtain the average
    height of the liquid column and record it in Column 9.

10. Determine the volume of paint in the container by using the
    fol­lowing formula:

Volume = 0.7854 D^2^H

Where D = average liquid diameter (Column 6) and H = average liquid
height (Column 9)

11. Record this value in Column 10. If the calculated volume is less
    than labeled vol­ume, go to the Violation Procedure.

### **How is an in-plant audit conducted?** {#how-is-an-in-plant-audit-conducted .unnumbered}

##  {#section-6 .unnumbered}

Use the following procedures to conduct an in-plant audit inspection.
This method applies to a container that probably contains the smallest
volume of product.  Duplicate the level of fill with water in a can of
the same di­men­sions as the one under test. Use this method to check any
size of package if the liquid level is within the measuring range of the
depth gage. If any paint is cling­ing to the sidewall or lid, carefully
scrape the paint into the con­tainer using a rubber spatula.

1.  Follow steps 1 through 6 of the retail audit test.

2.  Place the spanning bar and depth gage across the top of the paint
    can. Measure the liquid level at the center of the surface and
    record the level in Column 7.

3.  Select an empty can with the same bottom configuration as the
    container under test and with a diameter and height equal to that of
    the container under test within plus or minus the following
    tolerances:

a\. For 500 mL or (1 pt) cans - within 25 μm (0.025 mm) (0.001 in)

b\. For 1 L or (1 qt) cans - within 50 μm (0.05 mm) (0.002­ in)

c\. For 2 L or (1/2 gal) cans - within 75μm (0.075 mm) (0.003 in)

d\. For 4 L or (1 gal) cans - within 100 μm (0.1 ­mm) (0.004 in)

5.  Set the empty can on a level work surface with a circular metal disk
    that is slightly smaller in diameter than the bottom can rim
    under­neath the can to eliminate sag.  Set up the spanning bar and
    depth gage as in step 2 above.  Fill the con­tainer with water from a
    volumetric measure of the same volume as the labeled volume. 
    Measure the distance to the liquid level at the center of the­
    con­tainer and record this level in Column 7 below the reading
    recorded in step 2. If this distance is equal to or greater than the
    distance determined in step 2, assume that the package is
    satis­factory. If the distance is less than the distance deter­mined
    in step 2, the product may be short measure. Use the possible
    violation procedure given in the next sec­tion when the audit test
    indicates that short measure is possible.

**Violation Procedure**

### **How is it determined if the containers meet the package requirements?** {#how-is-it-determined-if-the-containers-meet-the-package-requirements .unnumbered}

###  {#section-7 .unnumbered}

Use the following method if the liquid level is within the measuring
range of the micrometer. The first step is to follow the Basic Test
Procedure in Section 2.3. Define the inspection lot to determine which
Category A sampling plan to use; select a random sample; and then use
the following procedure. The steps noted with an (\*) are required if
there is paint adhering to the lid and it cannot removed by scraping
into the can.

1.  Do not shake or invert the containers selected as the sample. 
    Determine the gross weight of these pack­ages and record in Column 2
    of the "Example Worksheet for Possible Violation in Checking Paint"
    below.

+-----+------+--------+------+---+-------+-----+-----------+--------+
| **E |      |        |      |   |       |     |           |        |
| xam |      |        |      |   |       |     |           |        |
| ple |      |        |      |   |       |     |           |        |
| Wor |      |        |      |   |       |     |           |        |
| ksh |      |        |      |   |       |     |           |        |
| eet |      |        |      |   |       |     |           |        |
| for |      |        |      |   |       |     |           |        |
| Po  |      |        |      |   |       |     |           |        |
| ssi |      |        |      |   |       |     |           |        |
| ble |      |        |      |   |       |     |           |        |
| Vio |      |        |      |   |       |     |           |        |
| lat |      |        |      |   |       |     |           |        |
| ion |      |        |      |   |       |     |           |        |
| in  |      |        |      |   |       |     |           |        |
| Ch  |      |        |      |   |       |     |           |        |
| eck |      |        |      |   |       |     |           |        |
| ing |      |        |      |   |       |     |           |        |
| P   |      |        |      |   |       |     |           |        |
| ain |      |        |      |   |       |     |           |        |
| t** |      |        |      |   |       |     |           |        |
| --  |      |        |      |   |       |     |           |        |
| Add |      |        |      |   |       |     |           |        |
| a   |      |        |      |   |       |     |           |        |
| ddi |      |        |      |   |       |     |           |        |
| tio |      |        |      |   |       |     |           |        |
| nal |      |        |      |   |       |     |           |        |
| r   |      |        |      |   |       |     |           |        |
| ows |      |        |      |   |       |     |           |        |
| as  |      |        |      |   |       |     |           |        |
| nee |      |        |      |   |       |     |           |        |
| ded |      |        |      |   |       |     |           |        |
+-----+------+--------+------+---+-------+-----+-----------+--------+
| 1\. | 2\.  | 3\.    | 4\.  | 5 | 6\.   | 7\. | 8\.       | 9\.    |
| L   | G    | Lid    | Li   | \ | Water | Net | Weight of | P      |
| abe | ross | Paint  | quid | . | V     | Wt. | Labeled   | ackage |
| led | We   | Weight | L    | T | olume | =   | Volume =  | Volume |
| Vol | ight |        | evel | a |       | 2 - | 7 x 1÷ 6  | =      |
| ume |      | (Wet - |      | r |       | 5   |           |        |
|     |      | Dry)   |      | e |       |     |           | 6 +    |
|     |      |        |      |   |       |     |           | \[(3   |
|     |      |        |      |   |       |     |           | ÷7) x  |
|     |      |        |      |   |       |     |           | 6)\]   |
+-----+------+--------+------+---+-------+-----+-----------+--------+
|     |      |        |      |   |       |     |           |        |
+-----+------+--------+------+---+-------+-----+-----------+--------+
|     |      |        |      |   |       |     |           |        |
+-----+------+--------+------+---+-------+-----+-----------+--------+
|     |      |        |      |   |       |     |           |        |
+-----+------+--------+------+---+-------+-----+-----------+--------+

Record the labeled volume of the first tare sample package in Column 1
of the worksheet.  Use a circular metal disk to eliminate can "sag" and
remove the lid.  If paint clings to the lid of the container, scrape it
off with a spatula.

[]{.mark}

2.  If paint that adheres to the lid cannot be completely removed by
    scraping the paint into the can, determine the weight of the lid
    plus any adhering paint. Clean the paint lid with solvent and weigh
    again. Subtract the clean lid weight from the lid weight with paint
    to deter­mine the weight of the paint adhering to the lid. Re­cord
    this weight in Column 3.

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3.  Place the spanning bar and depth gage across the top of the paint
    can. Mark the location of the spanning bar on the rim of the paint
    contain­er. Mea­sure the distance to the liquid level at the center of
    the container to the nearest 20 μm (0.02 mm) (0.001 in).  Re­cord the
    distance in Column 4.

4.  Empty and clean the sample container and lid with solvent; dry and
    weigh the container and lid. Record the tare weight in Column 5.

5.  Set up the container in the same manner as in step 1.

6.  Place the spanning bar at the same location on the rim of the paint
    con­tainer as marked in step 3.  With the depth gage set as described
    in step 3, deliver water into the container in known amounts until
    the water reach­es the same level occupied by the paint as indicated
    by the depth gage.  Record this volume of water (in mL or fl oz) in
    Column 6 of the worksh­eet.  This is the volume occu­pied by the paint
    in the con­tainer.  Follow steps, 7a, 8a, and 9a if scraping does not
    remove the paint from the lid.  In order to deter­mine if gravimetric
    testing can be used to test the other packages in the sample, follow
    only steps 7, 8, and 9 when no paint adheres to the lid.

7.  Subtract the weight of the container (Column 5) from the gross
    weight (Column 2) to arrive at the net weight of paint in the
    selected container. Record the net weight in Column 7 of the
    worksheet.

> 7a\* Subtract the weight of the container (Column 5) and the weight of
> product on the lid (Column 3) from the gross weight (Column 2) to
> arrive at the net weight of paint in the container.  Record in Column
> 7 (excluding the weight of the paint on the lid).

8.  Calculate the weight of the labeled volume of paint (for the first
    package opened for tare = on the lid).

net weight (Column 7) x labeled volume (Column 1) ÷ volume of paint in
can (Column 6)

Record this value in Column 8.

8a\* Calculate the package volume =

[]{.mark}

volume in can (Column 6) + \[lid paint weight (Column 3) x

volume in can (Column 6) / net weight (Column 7)\]

Record it in Column 9 of the worksheet.

8.  Calculate the package error. Use the following formula if paint does
    not adhere to the lid:

    Package error = (Column 6 value) - (labeled volume)

9a\* Use the following formula if paint does adhere to the lid and will
not come off by scraping.

Package error = (Column 9 value) - (labeled volume)

10. Repeat steps 1 through 9 for the second package chosen for tare.

***When can a gravametric procedure be used?***

A gravimetric procedure is used if the weights of the labeled volume for
the first two packages do not differ from each other by more than one
division on the scale (if they meet this criterion, check the rest of
the sample gravimetrically and record in Column 8).

[]{.mark}

***How is "nominal gross weight" determined?***

Determine the "nominal gross weight" for use with Chapter 2, Section
2.3. as follows:

The nominal gross weight equals the sum of the average weight of the
labeled volume (average of values recorded in Column 8) plus the average
tare (average of values recorded in Column 3) for the packages selected
for tare.  Note that the weight of a given volume of paint often varies
considerably from container to con­tainer; there­fore, volumetric
measure­ments may prove necessary for the entire sample.

**Evaluation of Results**

Follow the procedures in "Evaluating Results" in Chapter 2, Section 2.3.
to determine lot conformance.

3.9 Testing Viscous Materials - Such As Caulking Compounds and Pastes

### **How are viscous materials such as caulking compounds and paste tested?**  {#how-are-viscous-materials-such-as-caulking-compounds-and-paste-tested .unnumbered}

Use the following procedure for any package of viscous material labeled
by volume. It is suitable for very viscous materials such as cartridge
packed caul­king compounds, glues, pastes, and other similar products. It
is best to conduct this procedure in a laboratory using a hood to
ventilate solvent fumes. If used in the field, use in a well ventilated
area. Except for the special measure­ment procedures to deter­mine the
weight of the labeled volume, this procedure follows the basic test
procedure.  For each weight of a known vol­ume determina­tion, pack a
portion of the packaged product into a pre-­weighed cup of known volume
(called a "density cup" or "pycnometer") and weigh.  From the weight of
the known volume, determine the weight of the labeled volume. Compare
the nominal gross weight with the gross weight to determine the package
error.

### **What type of measurement equipment is needed to test packages of caulk, pastes, and glues?** {#what-type-of-measurement-equipment-is-needed-to-test-packages-of-caulk-pastes-and-glues .unnumbered}

####  {#section-8 .unnumbered}

-   A scale that meets the requirements in Chapter 2, Section 2.2.
    Measurement Standards and Test Equipment.

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-   Pycnometer, a vessel of known volume used for weighing semifluids. 
    The pycnometer can be bought or made. If it is made, refer to it as
    a "den­sity cup." To make a 150 mL or 5 fl oz density cup, cut off
    the lip of a 150 mL beaker with an abrasive saw and grind the lip
    flat on a lap wheel.  The slicker plate is available commercially.
    Cali­brate the density cup gravimetrically with respect to the
    contained volume using the procedure in ASTM E 542--94, "Standard
    Practice for Calibration of Laboratory Volumetric Apparatus."

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-   Appropriate solvents (water, Stoddard solvent, kerosene, alcohol,
    etc.)

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-   Caulking gun (for cartridge packed products)

### **How is a pycnometer prepared for use?**  {#how-is-a-pycnometer-prepared-for-use .unnumbered}

Before using, weigh and calibrate the pycnometer (or the density cup and
slicker plate) with respect to volume (mL or fl oz).  If applicable,
comply with any special instruc­tions furnished by the manufacturer to
calibrate a pycnometer that has not been calibrated.  It is not
necessary to reweigh or recalibrate for each test; however, mark the
pieces of each unit to prevent interchange of cups and slicker plates.

### **How is it determined if the containers meet the package requirements?** {#how-is-it-determined-if-the-containers-meet-the-package-requirements-1 .unnumbered}

1.  First, follow the Basic Test Procedure in Section 2.3. Define the
    inspection lot. Use a Category A sampling plan in the inspection;
    select a random sample; then, use the following procedure to
    determine lot compliance.

2.  Weigh a calibrated pycnometer and slicker plate and record as
    "pyc­nometer weight" and record this weight and the volume of the
    pycnometer.

3.  Determine the gross weight of the first package and record the
    weight value. Open the package and transfer the product to the
    pycnometer by filling it to excess.  Use a caulking gun to transfer
    product from the caulking cartridges. If using a pycnometer, cover
    it with a lid and screw the cap down tightly. Excess material will
    be forced out through the hole in the lid, so the lid must be
    clean.  If using a density cup, place the slicker plate over 3/4 of
    the cup mouth, press down and slowly move the plate across the
    remainder of the opening. With the slicker plate in place, clean all
    the exterior surfaces with solvent and dry.

4.  Completely remove the product from the package container; clean the
    package container with solvent; dry and weigh it to determine the
    tare weight.

5.  Weigh the filled pycnometer or filled density cup with slicker plate
    and record this weight. Subtract the weight of the empty pycnome­ter
    from the filled weight to determine the net weight of the product
    con­tained in the pyc­nometer and record this weight.

6.  Clean the pycnometer and repeat steps 3, 4, and 5 for the second
    package in the tare sample.

> Determine acceptability of the density variation on the two packages
> selected for tare. If the difference between the densities of both
> packages exceeds one division of the scale, do not use the gravimetric
> procedure to determine the net quantity of contents. Instead, use the
> procedure in steps 9 and 10.
>
> **Note:** If the gravimetric procedure can be used perform steps 8 and
> 10.

7.  Calculate the weight of product corre­sponding to the labeled volume
    of product according to the following formula:

    Weight of Product in Pycnometer ÷ Pycnometer Volume = Product
    Density

8.  Test each package individually by determining the product density in
    each package using the pycnometer and record the gross, tare, and
    net weight of each package. Subtract the weight of the labeled
    volume (deter­mined for each package) from the net weight of product
    to arrive at each individual pack­age error in units of weight.

9.  Convert the package errors to units of volume using the following
    formula:

> Package Error (volume) = (Package Error \[weight\] x Pycnometer
> Volume) ÷
>
> (Weight of Product in Pycnometer)

10. Record the package errors on the report form using an appropriate
    unit of measure.

**Evaluation of Results**

Follow the procedures in "Evaluation Results" in Chapter 2, Section 2.3
to determine lot conformance.

**3.10 Peat Moss**

### **How are packages of peat and peat moss labeled by compressed volume tested?** {#how-are-packages-of-peat-and-peat-moss-labeled-by-compressed-volume-tested .unnumbered}

Measure the dimensions of the com­pressed material to determine if it
contains the labeled quantity.

### **How are packages of peat and peat moss labeled by uncompressed volume tested?** {#how-are-packages-of-peat-and-peat-moss-labeled-by-uncompressed-volume-tested .unnumbered}

Use the following method to test peat moss sold using an uncompressed
volume as the declaration of content.  The procedure is based on ASTM D
2978-90, "Stan­dard Method of Test for Volume of Processed Peat
Mate­rials."

### **Equipment** {#equipment .unnumbered}

-   12.7 mm (or ½ in) sieve.

-   Use one of the following measures as appropriate for the package
    size. (See Table 3-4., "Specifications for Test Measures for Mulch
    and Soils" for additional information on test measure construction.)

    -   28.3 L (1 ft^3^) measure with inside dimen­sions of 30.4 cm (12
        in) by 30.4 cm (12 in) by 30.4 cm (12 in). Mark the inside of
        the measure with horizontal lines every 1.2 cm (1/2 in) so that
        package errors can be directly determined.

    -   100 L (3.5 ft^3^) measure with inside dimensions of 50 cm (19.68
        in) by 50 cm (19.68 in) by 40 cm (15.74 in). The inside of the
        measure should be marked with horizontal lines every 1.2 cm
        (1/2 in) so that package errors can be directly determined.

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-   Straight edge, 50.8 cm (20 in) in length.

-   Sheet for catching overflow of material.

-   Level (at least 15.24 cm (6 in) in length).

### **How is it determined if the packages meet the requirements in this handbook?** {#how-is-it-determined-if-the-packages-meet-the-requirements-in-this-handbook .unnumbered}

1.  Follow Basic Test Procedure in Section 2.3. Define the inspection
    lot. Use a Category A sampling plan in the inspection; select a
    random sample; then, use the following procedure to determine lot
    compliance.

2.  Open each package in turn, remove the contents, and pass them
    through the sieve directly into the measuring container (ove­rfilling
    it). Use this method for particulate solids (such as soils or other
    garden mater­ials) labeled in cubic dimen­sions or dry volume.  Some
    materials may not pass through the sieve for peat moss; in these
    instances, separate the materials by hand (to com­pensate for packing
    and settling of the product after packaging) before filling the
    measure.

> **Note:** Separated material (product not passing through the sieve)
> must be included in the product volume.
>
> Shake the measur­ing container with a rotary motion at one rotation per
> second for 5 seconds. Do not lift the measur­ing­ con­tainer when
> rotating it.  If the package contents are greater than the measur­ing
> container capacity, level the mea­suring con­tainer with a straight edge
> using a zigzag motion across the top of the container.  Empty the
> container. Repeat the filling oper­ations as many times as neces­sary,
> noting the partial fill of the con­tainer for the last quanti­ty
> delivered using the interior horizon­tal markings as a guide.  Record
> the total volume.

3.  To compute each package error, subtract the labeled quantity from
    the total volume and record it.

**Evaluation of Results**

Follow the procedures in "Evaluating Results" in Chapter 2, Section 2.3
to determine lot conformance.

3.11 Mulch and Soils Labeled by Volume

### **What products are defined as mulch and soil?** {#what-products-are-defined-as-mulch-and-soil .unnumbered}

-   Mulch is defined as "any product or material except peat or peat
    moss that is advertised, offered for sale, or sold for primary use
    as a hor­ticul­tural, above-ground dressing, for decora­tion, moisture
    control, weed control, erosion control, tempera­ture control, or
    other similar purposes."

-   Soil is defined as "any product or material, except peat or peat
    moss that is advertised or offered for sale, or sold for primary use
    as a horticultural growing media, soil amendment, and/or soil
    replacement."

***What type of measurement equipment is needed to test packages of
mulch and soil?***

###  {#section-9 .unnumbered}

-   A test measure appropriate for the package size that meets the
    specifications for test measures in Table 3-4.

+---------------+--------+--------+--------+-------------+------------+
| **Table 3-4.  |        |        |        |             |            |
| S             |        |        |        |             |            |
| pecifications |        |        |        |             |            |
| for Test      |        |        |        |             |            |
| Measures for  |        |        |        |             |            |
| Mulch and     |        |        |        |             |            |
| Soils**       |        |        |        |             |            |
+---------------+--------+--------+--------+-------------+------------+
| **Nominal     | **In   |        |        | **Marked    | **Volume   |
| Volume of     | terior |        |        | Intervals   | Equivalent |
| Test          | Wall   |        |        | on          | of Marked  |
| Measure**     | Di     |        |        | Interior**  | I          |
|               | mensio |        |        |             | ntervals** |
|               | ns\*** |        |        | **Walls     |            |
|               |        |        |        | \*\*\***    |            |
+---------------+--------+--------+--------+-------------+------------+
|               | Length | Width  | Heig   |             |            |
|               |        |        | ht\*\* |             |            |
+---------------+--------+--------+--------+-------------+------------+
| 30.2 L (1.07  | 20.32  | 2      | 73.66  | 1.27 cm     | 524.3 mL   |
| ft^3^) for    | cm     | 0.32cm | cm     |             |            |
|               |        |        |        | (1/2 in)    | (32 in^3^) |
| testing       | (8 in) | (8 in) | (29    |             |            |
| packages that |        |        | in)    |             |            |
| contain less  |        |        |        |             |            |
| than 28.3 L   |        |        |        |             |            |
|               |        |        |        |             |            |
| (1 ft^3^ or   |        |        |        |             |            |
| 25.7 dry qt)  |        |        |        |             |            |
+---------------+--------+--------+--------+-------------+------------+
| 28.3 L (1     | 30.48  | 30.48  | 30.48  | 1.27 cm     | 1 179.8 mL |
| ft^3^)        | cm     | cm     | cm     |             |            |
|               |        |        |        | (1/2 in)    | (72 in^3^) |
|               | (12    | (12    | (12    |             |            |
|               | in)    | in)    | in)    |             |            |
+---------------+--------+--------+--------+-------------+------------+
| 56.6 L (2     | 40.64  | 22.86  | 121.92 | 1.27 cm     | 1 179.8 mL |
| ft^3^)        | cm     | cm     | cm     |             |            |
|               |        |        |        | (1/2 in)    | (72 in^3^) |
|               | (16    | (9 in) | (48    |             |            |
|               | in)    |        | in)    |             |            |
+---------------+--------+--------+--------+-------------+------------+
| 84.9 L (3     | 40.64  | 22.86  | 121.92 | 1.27 cm     | 1 179.8 mL |
| ft^3^)        | cm     | cm     | cm     |             |            |
|               |        |        |        | (1/2 in)    | (72 in^3^) |
|               | (16    | (9 in) | (48    |             |            |
|               | in)    |        | in)    |             |            |
+---------------+--------+--------+--------+-------------+------------+
| Measures are  |        |        |        |             |            |
| typically     |        |        |        |             |            |
| constructed   |        |        |        |             |            |
| of 1.27 cm    |        |        |        |             |            |
| (1/2 in)      |        |        |        |             |            |
| marine        |        |        |        |             |            |
| plywood.  A   |        |        |        |             |            |
| transparent   |        |        |        |             |            |
| sidewall is   |        |        |        |             |            |
| useful for    |        |        |        |             |            |
| determining   |        |        |        |             |            |
| the level of  |        |        |        |             |            |
| fill, but     |        |        |        |             |            |
| must be       |        |        |        |             |            |
| rein­forced if |        |        |        |             |            |
| it is not     |        |        |        |             |            |
| thick enough  |        |        |        |             |            |
| to resist     |        |        |        |             |            |
| distortion.   |        |        |        |             |            |
| If the        |        |        |        |             |            |
| measure has a |        |        |        |             |            |
| clear front,  |        |        |        |             |            |
| place the     |        |        |        |             |            |
| level gage at |        |        |        |             |            |
| the back      |        |        |        |             |            |
| (inside) of   |        |        |        |             |            |
| the measure   |        |        |        |             |            |
| so that the   |        |        |        |             |            |
| markings are  |        |        |        |             |            |
| read over the |        |        |        |             |            |
| top of the    |        |        |        |             |            |
| mulch.        |        |        |        |             |            |
|               |        |        |        |             |            |
| **Notes**     |        |        |        |             |            |
|               |        |        |        |             |            |
| \* Other      |        |        |        |             |            |
| interior      |        |        |        |             |            |
| dimensions    |        |        |        |             |            |
| are           |        |        |        |             |            |
| acceptable if |        |        |        |             |            |
| the test      |        |        |        |             |            |
| measure       |        |        |        |             |            |
| approxi­mates  |        |        |        |             |            |
| the           |        |        |        |             |            |
| configuration |        |        |        |             |            |
| of the        |        |        |        |             |            |
| package under |        |        |        |             |            |
| test and does |        |        |        |             |            |
| not exceed a  |        |        |        |             |            |
| base          |        |        |        |             |            |
| configuration |        |        |        |             |            |
| of the        |        |        |        |             |            |
| package       |        |        |        |             |            |
| c             |        |        |        |             |            |
| ross-section. |        |        |        |             |            |
|               |        |        |        |             |            |
| \*\*The       |        |        |        |             |            |
| height of the |        |        |        |             |            |
| test measure  |        |        |        |             |            |
| may be        |        |        |        |             |            |
| reduced, but  |        |        |        |             |            |
| this will     |        |        |        |             |            |
| limit the     |        |        |        |             |            |
| volume of the |        |        |        |             |            |
| package that  |        |        |        |             |            |
| can be        |        |        |        |             |            |
| tested.       |        |        |        |             |            |
|               |        |        |        |             |            |
| \*\*\* When   |        |        |        |             |            |
| lines are     |        |        |        |             |            |
| marked in     |        |        |        |             |            |
| boxes, they   |        |        |        |             |            |
| should extend |        |        |        |             |            |
| to all four   |        |        |        |             |            |
| sides of the  |        |        |        |             |            |
| measure if    |        |        |        |             |            |
| possible to   |        |        |        |             |            |
| improve       |        |        |        |             |            |
| readability.  |        |        |        |             |            |
| It is         |        |        |        |             |            |
| recommended   |        |        |        |             |            |
| that a line   |        |        |        |             |            |
| indicating    |        |        |        |             |            |
| the MAV level |        |        |        |             |            |
| also be       |        |        |        |             |            |
| marked to     |        |        |        |             |            |
| reduce the    |        |        |        |             |            |
| possibility   |        |        |        |             |            |
| of reading    |        |        |        |             |            |
| errors when   |        |        |        |             |            |
| the level of  |        |        |        |             |            |
| the mulch is  |        |        |        |             |            |
| at or near    |        |        |        |             |            |
| the MAV.      |        |        |        |             |            |
+---------------+--------+--------+--------+-------------+------------+

-   Drop cloth/polyethylene sheeting for catching overflow of material.

-   Level (at least 15 cm (6 in) in length).

***How is it determined if the packages meet the package
requirements?***

Use the following procedure:

1.  Follow the Basic Test Procedure in Section 2.3. Define the
    inspection lot. Use a Category A sampling plan in the inspection,
    select a random sample, then, use the following procedure to
    determine lot conformance.

2.  Open each package in turn.  Empty the contents of the package into a
    test measure and level the contents by hand.  Do not rock, shake,
    drop, rotate, or tamp the test mea­sure. Read the horizontal marks to
    determine package net volume.

**Note:** Some types of mulch are susceptible to clumping and
compacting. Take steps to ensure that the material is loose and free
flowing when placed into the test measure. Gently roll the bag before
opening to reduce the clumping and compaction of material.

3.  Exercise care in leveling the surface of the mulch/soil and
    determine the volume reading from a position that minimizes errors
    caused by parallax.

### **How are package errors determined?**  {#how-are-package-errors-determined .unnumbered}

Determine package errors by subtracting the labeled volume from the
package net volume in the measure. Record each package error.

Package Error = Package Net Volume Labeled Volume

**Evaluation of Results**

Follow the procedures in Chapter 2, Section 2.3., Evaluating Results to
determine lot conformance.

**Note:** In accordance with Table 2-10., in Appendix A, apply an MAV of
5 % of the declared quantity to mulch and soil sold by volume. When
testing mulch and soil with a net quantity in terms of volume, one
package out of every 12 in the sample may exceed the 5 % MAV (e.g., one
in a sample of 12 packages; two in a sample of 24 packages; four in a
sample of 48 packages.) However, the sample must meet the average
requirement of the Category A Sampling Plan.

##  {#section-10 .unnumbered}

12. **Ice Cream Novelties**

Note: The following procedure can be used to test packaged products that
are solid or semisolid and that will not dissolve in, mix with, absorb,
or be absorbed by the fluid into which the product will be immersed. For
example, ice cream labeled by volume can be tested using ice water or
kerosene as the immersion fluid.

*How are ice cream novelties inspected to see if the labeled volume
meets the package requirements?*

Use the following volume displacement procedure that uses a displace­ment
vessel specifically designed for ice cream novel­ties such as ice cream
bars, ice cream sandwiches, or cones. The procedure determines the
volume of the novelty by measuring the amount of water displaced when
the novelty is submerged in the vessel. Two displace­ments per sample are
required to subtract the vol­ume of sticks or cups.

The procedure first determines if the densities of the novelties are the
same from package to package (in the same lot) so that a gravimetric
test can be used to verify the labeled volume. If a gravimetric
procedure is used, compute an average weight for the declared volume
from the first two packages and weigh the remainder of the sample. If
the gravimetric procedure cannot be used, use the volume dis­placement
procedure for all of the packages in the sample.

###  {#section-11 .unnumbered}

### **Equipment** {#equipment-1 .unnumbered}

-   A scale that meets the requirements in Chapter 2, Section 2.2.
    Measurement Standards and Test Equipment.

-   Volumetric measures

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-   Displacement vessel with dimen­sions that are appropriate for the
    size of novelties being tested. Figure 3-1., shows an example of a
    displacement vessel. It includes an interior baffle that reduces
    wave action when the novelty is inserted and the downward angle of
    the overflow spout reduces dripping. Other designs may be used.

![](media/image1.wmf)

Figure 3-1. Example of a Displacement Vessel

**Note:** This displacement vessel can be constructed or similar devices
may be obtained from any Laboratory Equipment or Science Education
suppliers. The U.S. Department of Commerce does not endorse or recommend
any particular device over similar commer­cially available products from
other manufacturers.

-   Thin wire, clamp, or tongs

-   Freezer or ice chest and dry ice

-   Single-edged razor or sharp knife (for sandwiches on­ly)

-   Ice water/kerosene maintained at 1 °C (33 °F) or below

-   Indelible marker (for ice pops only)

-   Level, at least 15.24 cm (6 in) in length

-   A partial immersion thermometer (or equivalent) with a range of -1
    ^o^C to +50 °C (30 ^o^F to 120 °F), at least 1 °C (1 °F)
    gradua­tions, and with a tolerance of ±1 °C (±2 °F)

-   A table-top, laboratory-type jack of sufficient size to hold the
    displacement vessel

-   Stopwatch

**Test Procedure**

Follow the Basic Test Procedure in Section 2.3. Define the inspection
lot. Use a Category A sampling plan in the inspection; select a random
sample; then use the following procedure to determine lot compliance.

1\. Mai­ntain the samples at the reference temperature for frozen
products that is specified in Table 3-1. Reference Temperatures for
Liquids in this chapter \[i.e., -18 ^o^C (0 ^o^F)\]. Place the samples
in the freezer or ice chest until they are ready to be tested, and then
remove packages from the freezer one at a time.

2\. According to the type of novelty, prepare the sample products as
follows:

-   Ice-pop. Mark on the stick(s) with the indelible marker the point to
    which the pop will be submerged in the ice water. (After the ice-pop
    contents have been submerged, remove the novelty to deter­mine the
    volume of the stick.)

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-   Cone. Make a small hole in the cone below the ice cream portion to
    allow air to escape.

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-   Sandwich. Determine whether the declared volume is (a) the total
    volume of the novelty (that is, includ­ing the cookie portion) or (b)
    the volume of the ice-cream-like portion only. If the dec­lared
    volume is the volume of only the ice-cream-like portion, shave off
    the cookie with a razor or knife, leaving some remnants of cookie to
    ensure that no ice cream is acciden­tally shaved off. Work quickly,
    and return the novelty to the freezer before the sandwich softens.

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-   Cup. Remove the cap from the cup. (After the cup and novelty
    contents have been submerged, remove the novelty from the cup to
    deter­mine the volume of the cup.)

### **How is it determined if the ice cream novelty packages meet the requirements in this handbook?** {#how-is-it-determined-if-the-ice-cream-novelty-packages-meet-the-requirements-in-this-handbook .unnumbered}

1.  Follow the Basic Test Procedure in Section 2.3. Define the
    inspection lot. Use a Category A sampling plan in the inspection;
    select a random sample; then use the following procedure to
    determine lot compliance.

2.  Fill the displacement vessel with ice water until it overflows the
    spout. Allow it to sit until drip­ping stops. Raise the displacement
    vessel as necessary and place the gradu­ate beneath the spout.

3.  Remove a package from the freezer, determine its gross weight and
    record it.

4.  Submerge the novelty as suggested until it is below the surface
    level of the water.

    -   Ice-pop. Use a clamp, tongs, or your fingers to hold the
        stick(s) and sub­merge the pop to the level marked in Step 2 of
        the Test Procedures.

    -   Cone. Shape the wire into a loop, and use it to push the cone,
        headfirst (ice cream portion first) into the ice water. Do not
        completely submerge the cone immedi­ately: let water fill the
        cone through the hole made in Step 2 of the Test Procedures
        before complete­ly submerg­ing the novelty.

    -   Sandwich or cup. Skewer the novelty with the thin wire or form a
        loop on the end of the wire to push the sand­wich or
        ice-cream-portion or cup completely below the liquid level.

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5.  Record the total water volume in the graduate. For a cone or
    sand­wich, record the water volume as the net volume and go to step
    (7). For ice-pops or cups, record the water volume in the graduate
    as the gross volume and go to step (6).

6.  Refill the displacement vessel with water to over­flowing and
    reposition the emp­ty graduate un­der the spout.

-   Ice-pop. Melt the ice pop off the stick or sticks. Sub­merge the
    stick or sticks to the line marked in step (4). Record the volume of
    tare material (i.e., stick) by measuring the water displaced into
    the grad­uate. The net volume for the ice-pop is the gross volume
    recorded in step (5) minus the volume of the tare materials in this
    step. Record this volume as the "volume of novel­ty." To determine
    the error in the package, subtract the labeled quantity from the
    volume of novelty.

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-   Cup. Remove the novelty from the cup. Rinse the cup, and then
    submerge it in the displacement vessel. Small pinholes in the base
    of the cup can be made to make submer­sion easi­er. Record the volume
    of water displaced into the graduate by the cup as the volume of
    tare material. The net volume for the novelty is the gross volume
    determined in step (5) minus the volume of the tare materials
    determined in this step. Record this as the net volume of the
    novelty. To determine the error in the package, subtract the labeled
    quantity from the volume of novelty.

7.  Clean and air-dry the tare materials (sticks, wrap­pers, cup, lid,
    etc.). Weigh and record the weight of these materi­als for the
    package.

8.  Subtract the tare weight from the gross weight to obtain the net
    weight and record this value.

9.  Compute the weight of the labeled volume for the package using the
    following formula and then record the weight:

    Product Density = (weight in item 3) ÷ (the total water volume in
    item 5)

    Weight of labeled volume = (labeled volume) x (Product Density)

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10. Repeat steps (3) through (9) for a second package.

11. If the weight of the labeled volume in steps (9) and (10) differ
    from each other by more than one division on the scale, the
    gravimetric test procedure cannot be used to test the sample for
    compliance. If this is the case, steps (2) through (6) for each of
    the re­maining packages in the sample must be used to deter­mine their
    net volumes and package errors. Then go to evaluation of results.

### **How is "nominal gross weight" determined?** {#how-is-nominal-gross-weight-determined .unnumbered}

1.  Determine the Average Used Dry Tare Weight of the sample according
    to provisions in Chapter 2, Section 2.3.

2.  Using the weights determined in step (11) calculate the Average
    Product Weight by adding the densities of the liquid from the two
    packages and dividing the sum by two.

3.  Calculate the "nominal gross weight" using the formula:

    Nominal Gross Weight = Average Product Weight + Average Used Dry
    Tare Weight

### **How are the errors in the sample determined?** {#how-are-the-errors-in-the-sample-determined-1 .unnumbered}

1.  Weigh the remaining packages in the sample.

2.  Subtract the nominal gross weight from the gross weight of each
    package to obtain package errors in terms of weight.

    **Note:** Compare the sample packages to the nominal gross weight.

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```
3.  Follow the Basic Test Procedure in Section 2.3.

> To convert the average error or package error from weight to volume,
> use the following formula:

Package Error in Volume = (Package Error in Weight) ÷ (Product Density)

## Evaluation of Results {#evaluation-of-results .unnumbered}

Follow the procedures in Chapter 2, Section 2.3., Evaluating Results to
determine lot conformance.

3.13 Fresh Oysters Labeled by Volume

### **What requirements apply to packages of fresh oysters labeled by volume?** {#what-requirements-apply-to-packages-of-fresh-oysters-labeled-by-volume .unnumbered}

Packaged fresh oysters removed from the shell must be labeled by volume.
The maximum amount of permitted free liquid is limited to 15 % by
weight. Testing the quantity of contents of fresh oysters requires the
inspector to determine total volume, total weight of solids and liquid,
and the weight of the free liquid.

**Equipment**

-   A scale that meets the requirements in Chapter 2, Section 2.2
    Measurement Standards and Test Equipment

-   Volumetric measures

-   Micrometer depth gage (ends of rods fully rounded), 0 mm to 228 mm
    (0 in to 9 in)

-   Strainer for determining the amount of drained liquid from shucked
    oysters. Use as a strainer a flat bottom metal pan or tray
    constructed to the following specifications:

    -   Sides: 5.08 cm (2 in)

    -   Area: 1,935 cm^2^ (300 in^2^) or more for each 3.78 L (1 gal) of
        oysters

    -   Perforations:

> Diameter: 6.35 mm (1/4 in)
>
> Location: 3.17 cm (1 1/4 in) apart in a square pattern, or
> perforations of equivalent area and distribution.

-   Spanning bar, 2.54 cm by 2.54 cm by 30.48 cm (1 in by 1in by 12 in)

-   Rubber spatula

-   Level, at least 15.24 cm (6 in) in length

-   Stopwatch

### **How is it determined if the containers meet the package requirements?** {#how-is-it-determined-if-the-containers-meet-the-package-requirements-2 .unnumbered}

Follow the Basic Test Procedure in Section 2.3. Define the inspection
lot. Use a Category A sampling plan in the inspection; select a random
sample; then, use the following test procedure to determine lot
compliance.

1.  Determine and record the gross weight of a sample package.

2.  Set the container on a level surface and open it. Use a depth gage
    to determine the level of fill. Lock the depth gauge. Mark the
    location of the gauge on the package.

3.  Weigh a dry 20.32 cm or 30.48 cm (8 in or 12 in) receiv­ing pan and
    record the weight. Set strainer over the receiving pan.

4.  Pour the contents from the contain­er onto the strainer without
    shaking it. Tip the strainer slightly and let it drain for 2
    minutes. Remove strainer with oysters. It is normal for oysters to
    include mucous (which is part of the product) that will not pass
    through the strainer, so do not force it.

5.  Weigh the receiving pan and liquid and record the weight. Subtract
    the weight of the dry receiv­ing pan from the weight of pan and
    liquid to obtain the weight of free liquid and record the value.

6.  Clean, dry, and weigh the container and record the tare weight.
    Subtract the tare weight from the gross weight to obtain the total
    weight of the oysters and liquid and record this value.

7.  Determine and record the percent of free liquid by weight as
    follows:

    Percent of free liquid by weight = \[(weight of free liquid) ÷
    (weight of oysters + liquid)\] x 100.

8.  Set up the depth gauge on the dry package contain­er as in step 2.
    Pour water from the flasks and gradu­ate as needed to re-establish
    the level of fill obtained in step 2. Add the volumes delivered as
    the actual net volume for the container and record the value.

**Note:** Some containers will hold the declared volume only when filled
to the brim; they may have been designed for other products, rather than
for oysters. If the net volume is short-measure (per step 8), determine
if the container will reach the declared volume only if filled to the
brim. Under such circum­stance, the package net volumes will all be short
measure because the container cannot be filled to the brim with a solid
and liquid mixture. A small headspace is required in order to get the
lid into the container without losing any liquid.

**Evaluation of Results**

###  {#section-12 .unnumbered}

Follow the procedures in "Evaluating Results" in Chapter 2, Section 2.3,
to determine lot conformance.

3.14 Determining the Net Contents of Compressed Gas in Cylinders

### **What type of compressed gases may be tested with these procedures?** {#what-type-of-compressed-gases-may-be-tested-with-these-procedures .unnumbered}

These procedures are for industrial compressed gas. Compressed gas may
be labeled by weight (for example, Liquefied Petroleum \[LP\] gas, or
carbon dioxide) or by volume. Acetylene, liquid; oxygen, nitrogen,
nitrous oxide, and argon are all filled by weight. Acetylene is sold by
liters or by cubic feet. Helium, gaseous oxygen, nitrogen, air, and
argon are filled according to pressure and temperature tables.

###  **What type of test procedures must be used?** {#what-type-of-test-procedures-must-be-used .unnumbered}

Checking the net contents of compressed gas cylinders depends on the
method of labeling; those labeled by weight are generally checked by
weight. Cylinders filled by using pressure and tempera­ture charts must
be tested using a pressure gauge that is connected to the cylinder.
Determine the volume using the pressure and temperature of the cylinder.

### **Should any specific safety procedures be followed?** {#should-any-specific-safety-procedures-be-followed .unnumbered}

Yes, be aware of the hazards of the high pres­sure found in cylinders of
compressed gas. An inspector should handle compressed gas only if the
inspector has been trained and is knowledgeable regarding the product,
cylinder, fittings, and proper procedures (see *Compressed Gas
Association \[CGA\] pamphlet P-1, \"Safe Handling of Com­pressed Gases in
Contain­ers*," for additional information). Additional precautions that
are necessary for personal safety are described in the CGA Hand­book of
Com­pressed Gases. All personnel testing compressed gases should have
this manual for reference and be familiar with its contents. It is
essential that the inspector be certain of the contents before
con­necting to the cylinder. Discharging a gas or cryogenic liquid
through a system for which the materi­al is not intended could result in
a fire and/or explosion or property damage due to the incompatibility of
the system and the product. Before connecting a cylinder to anything, be
cer­tain of the following:

-   Always wear safety glasses.

-   The cylinder is clearly marked or labeled with the correct name of
    the contents and that no conflicting marks or labels are present. Do
    not rely on the color of the cylinder to identify the contents of a
    cylinder. Be extremely careful with all gases because some react
    violently when mixed or when coming in contact with other
    substances. For example, oxygen reacts violently when it comes in
    contact with hydrocarbons.

-   The cylinder is provided with the correct Compressed Gas Association
    (CGA) connection(s) for the product. A proper connection will go
    together smoothly; so excessive force should not be used. Do not use
    an adapter to connect oxygen to non-oxygen cleaned equipment. When a
    cylinder valve is opened to measure the internal pressure, position
    the body away from the pressure gauge blowout plug or in front of
    the gauge if the gauge has a solid cast front case. If the bourdon
    tube should rupture, do not be in a position to suffer serious
    injuries from gas pressure or fragments of metal.

-   Thoroughly know the procedure and place emphasis on safety
    precautions before attempting any tests. Do not use charts referred
    to in the procedure until the necessary training has been completed.
    When moving a cylinder, always place the protective cap on the
    cylinder. Do not leave spaces between cylinders when moving them.
    This can lead to a "domino\" effect if one cylinder is pushed over.

-   Open all valves slowly. A failure of the gauge or other ancillary
    equipment can result in injuries to nearby persons. Re­member that
    high gas pressure can propel objects with great force. Gas ejected
    under pressure can also cause serious bodily injuries if some­one is
    too close during release of pressure.

-   One of the gauges will be reserved for testing oxygen only and will
    be prominently labeled "For Oxygen Use Only." This gauge must be
    cleaned for oxygen service and maintained in that "clean" condition.
    The other gauge(s) may be used for testing a variety of gases if
    they are compatible with one another.

-   Observe special precautions with flammable gas in cylinders in
    addition to the several precautions necessary for the safe handling
    of any compressed gas in cylinders. Do not "crack" cylinder valves
    of flammable gas before connecting them to a regulator or test
    gauge. This is extremely important for hydrogen or acetylene.

### **What type of measurement equipment is needed to test cylinders of compressed gas?** {#what-type-of-measurement-equipment-is-needed-to-test-cylinders-of-compressed-gas .unnumbered}

-   Use a scale that meets the requirements in Chapter 2, Section 2.2
    Measurement Standards and Test Equipment. Use a wooden or
    non-sparking metal ramp to roll the cylinders on the scale to reduce
    shock loading.

-   Two calibrated precision bourdon tube gauges or any other approved
    laboratory-type pressure-measur­ing device that can be accurately
    read within plus or minus 40 kPa (5 psi). A gauge having scale
    increments of 200 kPa (25 psi) or smaller shall be consid­ered as
    satisfactory for reading within plus or minus 40 kPa (5 psi). The
    range of both gauges shall be a minimum of 0 kPa to 23 MPa (0 psi to
    5 000 psi) when testing cylinders using stan­dard industrial cylinder
    valve connections. These standardized connections are listed in "CGA
    Stan­dard V-1, Standard for Compressed Gas Cylinder Valve Outlet and
    Inlet for use with Gas Pressures up to 21 MPa (3 000 psi)." For
    testing cylinders with cylinder valve connections rated for over 21
    MPa (3 000 psi), the test gauge and its inlet connection must be
    rated at 14 MPa (2 000 psi) over the maximum pressure that the
    connection is rated for in CGA V-1. Note: there are standard
    high-pressure industrial connections on the market that are being
    used up to their maxi­mum pressure of 52 MPa (7 500 psi).

> **Note**: Any gauge or connectors used with oxygen cylinders must be
> cleaned for oxygen service, transported in a manner which will keep
> them clean, and never used for any other gas including air or oxygen
> mixtures. Oxy­gen will react with hydrocarbons and many foreign
> materials that may cause a fire or explosion.

-   An approved and calibrated electronic tempera­ture measuring device
    or three calibrated mercury-in-glass thermometers having either a
    digital readout or scale division of no more than 1 ^o^F (0.5 °C).
    The electronic device equipped with a sur­face temperature sensor is
    preferred over a mercury-in-glass ther­mometer because of its shorter
    response time.

-   Two box-end wrenches of 29 mm (1 1/8 in) for oxygen, nitrogen,
    carbon dioxide, argon, helium, and hydrogen and 22 mm (7/8 in) for
    some sizes of propane. All industrial CGA connections are limited to
    these two hex sizes. Avoid using an adjustable wrench because of the
    tendency to round the edges of the fit­tings, which can lead to
    connections not being tightened properly.

-   Use a separate gauge and fitting for each gas to be tested. If
    adapters must be used, do not use on oxygen systems.

### **Test Procedure for Cylinders Labeled by Weight** {#test-procedure-for-cylinders-labeled-by-weight .unnumbered}

### **How is it determined if the containers meet the package requirements using the gravimetric test procedure?** {#how-is-it-determined-if-the-containers-meet-the-package-requirements-using-the-gravimetric-test-procedure .unnumbered}

###  {#section-13 .unnumbered}

1\. Follow the Basic Test Procedure in Section 2.3. Define the
inspection lot. Use a Category A sampling plan in the inspection; select
a random sample; then use the following test procedure to determine lot
compliance.

2\. The cylinder should be marked or stenciled with a tare weight. The
marked value may or may not be used by the filling plant when
deter­mining the net weight of those cylinders sold or filled by weight.
If there is a tare weight marked on the net contents tag or directly on
the cylinder, then an actual tare weight was determined at the time of
fill. If there is no tare weight marked on a tag or on the cylinder,
then the stamped or stenciled tare weight is presumed to have been used
to determine the net contents.

**Note:** Check the accuracy of the stamped tare weights on empty
cylinders whenever possible. The actual tare weight must be within (a)
1/2 % of the stamped tare weight for 9.07 kg (20 lb) tare weights or
less or (b) 1/4 % of the stamped tare weight for greater than 9.07 kg
(20 lb) tare weights. (See NIST Handbook 130, Section 2.16, "Method of
Sale Regulation.")

3\. Place cylinder on scale and remove protective cap. The cap is not
included in the tare weight.

6.  Weigh the cylinder and determine net weight, using either the
    stamped or stenciled tare weight, or the tare weight marked on the
    tag. Compare actual net weight with labeled net weight, or use the
    actual net weight to look up the correct volume declaration (For
    Acetylene Gas), and com­pare that with the labeled volume.

**Note:** The acetone in acetylene cylinders is included in the tare
weight of the cylinder. Therefore, as acetylene is withdrawn from the
cylinder, some acetone will also be withdrawn, changing the tare weight.

Most produc­ers will replace acetone in the cylinder before the cylin­der
is refilled, filling the cylin­der with acetone to the stamped tare
weight. Other pro­duc­ers, although not fol­lowing recom­mended proce­dures,
do not re­place the acetone until it drops to a predetermined weight. In
the latter situation, the refill­ing plant must note the actual tare
weight of the cylin­der and show it on the tag con­taining the net con­tent
state­ment or on the cylinder itself. Refer to tables for acetylene if
necessary (if the acetylene is labeled by volume).

**Test Procedure for Cylinders Labeled by Volume**

### **How is it determined if the containers meet the package requirements using the volumetric test procedure?** {#how-is-it-determined-if-the-containers-meet-the-package-requirements-using-the-volumetric-test-procedure .unnumbered}

1.  Follow the Basic Test Procedure in Section 2.3. Define the
    inspection lot. Use a Category A sampling plan in the inspection;
    select a random sample; then use the following test procedure to
    determine lot compliance.

2.  Determine the temperature of the cylinders in the sample. Place the
    thermometer approxi­mate­ly halfway up a cylinder in contact with the
    outside surface. Take the temperature of three cylinders selected at
    random and use the average temperature of the three values.

3.  Using the appropriate pressure gauge, measure the pressure of each
    cylinder in the sample.

4.  Determine the cylinder nominal capacity from cylinder data tables or
    from the manufacturer. (These tables must be obtained in advance of
    testing.)

5.  Using NIST Technical Note 1079 "Tables of Industrial Gas Container
    Contents and Density for Oxygen, Argon, Nitrogen, Helium, and
    Hydrogen" determine the value (SCF/CF) from the content tables at
    the temperature and pressure of the cylinder under test.

6.  Multiply the cylinder nominal capacity by the value (SCF/CF)
    obtained from the content tables. This is the actual net quantity of
    gas.

7.  Subtract the labeled net quantity from the actual net quantity to
    determine the error.

**Evaluation of Results**

Follow the procedures in "Evaluating Results" in Chapter 2, Section 2.3
to determine lot conformance.

**3.15 Volumetric Test Procedure for Packaged Firewood with a Labeled
Volume of 113 L** **(4 Ft^3^) or Less**

### **How are packages of firewood tested?** {#how-are-packages-of-firewood-tested .unnumbered}

Follow the Basic Test Procedure in Section 2.3. Define the inspection
lot. Use a Category A sampling plan in the inspection; select a random
sample, then use the test procedure provided in Section 3.17 to
determine lot compliance.

**Equipment**

-   Linear Measure. Take all measurements in increments of 0.5 cm
    (3/16 in) or less and round up.

-   Binding Straps. Binding Straps are used to hold wood bundles
    together if the bundles need to be removed from the package/wrapping
    material.

### **How is it determined if the containers meet the package requirements?** {#how-is-it-determined-if-the-containers-meet-the-package-requirements-3 .unnumbered}

Unless otherwise indicated, take all measurements without rearranging
the wood or removing it from the package. If the layers of wood are
crosshatched or not ranked in discrete sections in the package, remove
the wood from the package re-stack and measure accordingly.

**3.16 Boxed Firewood**

###  {#section-14 .unnumbered}

### **How is the volume of firewood contained in a box determined?**  {#how-is-the-volume-of-firewood-contained-in-a-box-determined .unnumbered}

###  {#section-15 .unnumbered}

### Follow the Basic Test Procedure in Section 2.3. Define the inspection lot. Use a Category A sampling plan in the inspection; select a random sample; then use the following test procedure to determine lot conformance.  {#follow-the-basic-test-procedure-in-section-2.3.-define-the-inspection-lot.-use-a-category-a-sampling-plan-in-the-inspection-select-a-random-sample-then-use-the-following-test-procedure-to-determine-lot-conformance. .unnumbered}

1.  Open the box to determine the average height of wood within the box;
    measure the internal height of the box. Take three measurements
    (record as "d~1~, d~2~\...etc.") along each end of the stack.
    Measure from the bottom of a straight edge placed across the top of
    the box to the highest point on the two outermost top pieces of wood
    and the center-most top piece of wood. Round measurements down to
    the nearest 0.5 cm (1/8 in). If pieces are obviously missing from
    the top layer of wood, take additional height measurements at the
    highest point of the uppermost pieces of wood located at the
    midpoints between the three measurements on each end of the stack.
    Calculate the average height of the stack by averaging these
    measurements and subtracting from the internal height of the box
    according to the following formula.

    Average Height of Stack = (Internal Height of Box) -- (sum of
    measurements) ÷

    (number of measurements)

2.  Determine the average width of the stack of wood in the box by
    taking measurements at three places along the top of the stack.
    Measure the inside distance from one side of the box to the other on
    both ends and in the middle of the box. Calculate the average width.

    Average Width = (W ~1~ + W ~2~ + W ~3~) ÷ (3)

3.  To determine the average length of the pieces of wood, remove the
    wood from the box and select the five pieces with the greatest
    girth. Measure the length of each of the five pieces from
    center-to-center. Calculate the average length of the five pieces.

    Average Length = (L~1~ + L~2~ + L~3~ + L~4~ + L~5~) ÷ (5)

4.  Calculate the volume of the wood within the box. Use dimensions for
    height, width, and length.

    Volume in liters = (height in cm x width in cm x length in cm) **÷**
    (1 000)

    Volume in cubic feet = (height in inches x width in inches x length
    in inches) **÷** (1 728)

5.  For boxes of wood that are packed with the wood ranked in two
    discrete sections perpendicular to each other, calculate the volume
    of wood in the box as follows: (1) determine the average height,
    width, and length as in 1, 2 and 3 above for each discrete section,
    compute total volume, and (2) total the calculated volumes of the
    two sections. Take the width measurement for Volume 2 (V~2~) from
    the inside edge of the box adjacent to V~2~ to the plane separating
    V~1~ and V~2~. Compute total volume by adding Volume 1 (V~1~) and
    V~2~ according to the following formula.

    Total Volume = V~1~ + V~2~

6.  Follow the procedures in Chapter 2, Section 2.3., Evaluating Results
    to determine lot conformance.

**3.17 Crosshatched Firewood**

### **How must the volume of stacked or crosshatched firewood be measured?**  {#how-must-the-volume-of-stacked-or-crosshatched-firewood-be-measured .unnumbered}

Follow the Basic Test Procedure in Section 2.3. Define the inspection
lot. Use a Category A sampling plan in the inspection; select a random
sample; and use the following test procedure to determine lot
compliance.

1.  Stack the firewood in a ranked and well-stowed geometrical shape
    that facilitates volume calculations (i.e., rectangular). The number
    of measurements for each dimension given below is the minimum that
    should be taken.

2.  Determine the average measurements of the stack:

-   Height: Start at one end of the stack; measure the height of the
    stack on both sides at four equal intervals. Calculate and record
    the average height.

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-   Length: Start at the base of the stack; Measure the length of the
    stack in four equal intervals. Calculate and record the average
    length.

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```
-   Width: Select the five pieces with the greatest girth. Measure the
    length of the pieces, calculate and record the average piece length.
    (3)

> Calculate Volume:

Volume in liters = (Avg. Height \[cm\] x Avg. Width \[cm\] x Avg. Length
in \[cm\]) **÷** 1 000

Volume in cubic feet = (Avg. Height \[in\] x Avg. Width \[in\] x Avg.
Length \[in\]) **÷** 1 728

3.  Follow the procedures in Chapter 2, Section 2.3., Evaluating Results
    to determine lot conformance.

**3.18 Bundles and Bags of Firewood**

### **How is the volume of bundles and bags of firewood measured?**  {#how-is-the-volume-of-bundles-and-bags-of-firewood-measured .unnumbered}

Follow the Basic Test Procedure in Section 2.3. Define the inspection
lot. Use a Category A sampling plan in the inspection; select a random
sample; then use the following test procedure to determine lot
compliance.

1.  Average area of ends: secure a strap around each end of the bundle
    or bag of wood to prevent movement during testing and to provide a
    definite perimeter. Use two or more straps to secure the wood.

2.  Set one end of the bundle or bag on tracing paper large enough to
    cover the end completely. Draw a line around the perimeter of the
    bundle or bag on the tracing paper.

3.  Transfer the tracing paper to a template graduated in square
    centimeters or square inches. Count the number of square centimeters
    or square inches that are enclosed within the perimeter line.
    Estimate portions of square centimeters or square inches not
    completely within the perimeter line to the nearest one-quarter
    square inch.

4.  Repeat this process on the opposite end of the bundle or bag.

5.  Calculate the Average Area.

    Average Area = (Area 1 + Area 2) ÷ 2

6.  Average length of the pieces of wood: select the five pieces with
    the greatest girth and measure the length of the pieces. Calculate
    the average length of the pieces of wood:

    Average Length = (L~1~ + L~2~ + L~3~ + L~4~ + L~5~) ÷ 5

7.  Calculate Volume:

    Volume in liters = (Average Area \[cm^2^\] x Average Length \[cm\])
    ÷ 1 000

    Volume in cubic feet = (Average Area \[in^2^\] x Average Length
    \[in\]) ÷ 1 728

**Evaluation of Results**

Follow the procedures in Chapter 2, Section 2.3., Evaluating Results to
determine lot conformance.

**Note:** Specified in Table 2-10., Appendix A, maximum allowable
variations for individual packages are not applied to packages of
firewood.

#  {#section-16 .unnumbered}

Chapter 4. Test Procedures -- Packages Labeled by Count, Linear Measure,
Area, Thickness, and Combinations of Quantities

4.1 Scope

### **What types of packaged goods can be tested using these procedures?** {#what-types-of-packaged-goods-can-be-tested-using-these-procedures .unnumbered}

Use these procedures to determine the net contents of products sold by
count, area, thickness, and linear measure. If a package includes more
than one declaration of quantity, each declaration must meet the package
requirements.

### **Can the gravimetric test procedure be used to verify the net quantity of contents of packages labeled by count and linear measure?** {#can-the-gravimetric-test-procedure-be-used-to-verify-the-net-quantity-of-contents-of-packages-labeled-by-count-and-linear-measure .unnumbered}

Use the gravimetric procedure to test products sold by measure or count
if the density of the product does not vary excessively from one package
to another.

### **What procedures may be used if the gravimetric test procedure cannot be used?** {#what-procedures-may-be-used-if-the-gravimetric-test-procedure-cannot-be-used .unnumbered}

Open each package in the sample and measure or count the items.

4.2 Packages Labeled by Count

### **How are packages tested labeled by count?**  {#how-are-packages-tested-labeled-by-count .unnumbered}

If the labeled count, is 50 items or less, use Section 4.3. If the
labeled count is, more than 50 items see Section 4.4.

### **Can a gravimetric test procedure be used to verify the labeled count of a package?** {#can-a-gravimetric-test-procedure-be-used-to-verify-the-labeled-count-of-a-package .unnumbered}

Yes, if the scale being used is sensitive enough to determine the weight
of individual items. Use the following procedures to determine if the
sample packages can be tested gravimetrically.

1.  For packages labeled with a count of 84 or higher, calculate the
    weight equi­valent for the MAV/6 for the labeled count of the
    package. MAV/6 must be at least equal to one-half scale division on
    a mechanical scale or one division on a digital scale.

2.  For packages with a labeled count of 83 or fewer, when each unit
    weighs at least 2 scale divisions, consider the scale acceptable.

> **Example:** According to Table 2-7., in Appendix A, the MAV is 7 for
> a package labeled with a count of 250 items. The scale should be
> capable of measuring differences cor­respond­ing to MAV/6 or, in this
> example, the weight of one item.

-   If the scale meets the appropriate requirement, gravimetric testing
    can be used to determine package count or,

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-   If the scale does not meet the criteria, count the content in each
    package in the sample.

4.3 Packages Labeled with 50 Items or Less

###  {#section-17 .unnumbered}

**Test Procedure**

1\. Follow the Basic Test Procedure in Section 2.3. Define the
inspection lot. Use a Category A sampling plan in the inspection; select
a random sample; then use the following test procedure to determine lot
compliance.

2\. Open the packages and count the number of items in each. Record the
number of packages that contain less than the labeled count. 

**Evaluation of Results**

1.  For the sample size indicated in Column 1 of Table 2-11., Accuracy
    Requirements for Packages Labeled by Low Count of (50 or less),
    refer to Column 2 to determine the number of packages that are
    allowed to contain less than the labeled count.

2.  If the number of packages in the sample that contain less than the
    labeled count exceeds the number permitted in Column 2, the sample
    and the lot fail to meet the package requirement.

**Note:** For statistical reasons, the average re­quirement does not
apply to packages labeled by count of 50 or fewer items, and the MAV
does not apply to the lot. It only applies to the packages in the
sample.

3.  Maximum Allowable Variations: The MAVs listed in Table 2-7., MAVs
    for Packages Labeled by Count define the limits of reasonable
    variation for an in­dividual package even though the MAV is not
    directly used in the sampling plan. Individual packages that are
    under­count by more than the MAV are con­sidered defective. Even if
    the sample passes, these should be repacked, relabeled, or otherwise
    handled.

> **Example:** If testing a lot of 160 packages of pencils labeled "50
> pencils," choose a random sample of 12 packages from the lot. If the
> scale cannot discriminate between differen­ces in count, open every
> pack­age and count the pencils.  For example, assume the 12 package
> counts are: 50, 52, 50, 50, 51, 53, 52, 50, 50, 50, 47, and 50.
>
> Because only one package contains fewer than 50 pencils, the sample
> passes the test (Refer to Table 2-11.). However, the pack­age
> containing 47 pencils should not be introduced into commerce even
> though the lot complies with the package requirements because it is
> undercount by more than the MAV (1 item) permitted in Table 2-7.

4.4 Packages Labeled by Count of More than 50 Items

##  {#section-18 .unnumbered}

**Test Procedures**

###  {#section-19 .unnumbered}

There are two procedures to determine count without opening all pack­ages
in the sample.  Both use the weight of a counted number of items in the
package.  If the weight of dis­crete items or numbers of items in a
package varies, the pack­aged items must be counted rather than weighed.

**Equipment**

Use a scale that meets the requirements in Chapter 2, Section 2.2,
Measurement Standards and Test Equipment.

**Audit Procedure**

Use this procedure to audit lots of packages labeled by count of more
than 50 items, but the precision of this procedure is only ± 1 %.
Determine the lot compliance based on actual count or the violation
procedure.

1.  Follow the Basic Test Procedure in Section 2.3. Define the
    inspection lot. Use a Category A sampling plan in the inspection;
    select a random sample; then use the following test procedure to
    determine lot compliance.

2.  Select an initial tare sample according to Chapter 2, Section 2.3.

3.  Gross weigh the first pack­age in the tare sample and re­cord this
    weight.

4.  Select the number of items from the first tare package that weighs
    the greater:

-   10 % of the labeled count; or

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-   a quantity equal to at least 50 mini­mum divisions on the scale.

> **Example:** Using a scale with 1 g divi­sions, the selected count must
> weigh at least 50 grams. If a scale with 0.001 lb divisions is used,
> the selected count must weigh at least 0.05 lb. Re­cord the count and
> weight.

5.  Calculate the weight of the labeled count using the following
    formula:

    Weight of the Labeled Count = (labeled count x weight of items in
    step \[4\]) ÷

    (count of items in step \[4\])

    Record the result as "labeled count weight."

6.  Gross weigh the remaining packages of the tare sample and keep
    con­tents of opened packages separated in case all of the items must
    be counted.

7.  Determine the Average Used Dry Tare Weight of the sample according
    to Chapter 2, Section 2.3.

8.  The weight of the labeled count plus the average tare weight
    represents the "nominal gross weight."

9.  Subtract the nominal gross weight from the gross weight of the
    individual packages and record the errors.

    (Package error \[weight\]) = (actual package gross weight) (nominal
    gross weight)

10. Convert the package errors in units of weight to count:

    Package error (count) = (Pack­age error \[weight\] x labeled count) ÷
    (labeled count weight)

Round any fractional counts up to whole items in favor of the pack­ager.
Record the pack­age error in units of count. Com­pute the average error.

-   If the average error is minus, go to the "procedure to use if the
    inspector suspects the lot violates the package requirements" below

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-   If the aver­age error is zero or positive, the sample is pre­sumed to
    conform to the package requirements.

## Procedures to use if the inspector suspects the lot violates the package requirements {#procedures-to-use-if-the-inspector-suspects-the-lot-violates-the-package-requirements .unnumbered}

If possible, use the gravimetric procedure to determine compliance. To
minimize the number of packages to be opened, combine the measurement of
the weight of the number of units in the package with the determi­nation
of tare. Therefore, it will not be necessary to open more pack­ages than
the tare sample. If the audit procedure in this section has been used,
the possible violation procedure below can be followed with the same
sample if package contents have been kept separate and can still be
counted. Use the following steps to determine if the sample passes or
fails.

1.  Follow the Basic Test Procedure in Section 2.3. Define the
    inspection lot. Use a Category A sampling plan in the inspection;
    select a random sample; then use the following test procedure to
    determine lot compliance. Use a scale that meets the criteria
    specified in 4.2.

2.  Select an initial tare sample according to Chapter 2, Section 2.3.

3.  Gross weigh the pack­ages selected for the tare sample and re­cord
    these weights. Open these pack­ages and determine the tare and net
    weights of the contents, and count the exact number of items in the
    packages. Record this information.

4.  Calculate and record the weights of the labeled counts for the first
    two pack­ages using the formula:

    Weight of labeled count = (labeled count) x (contents weight ÷
    contents count)

To avoid round off errors, carry at least two extra decimal places in
the calculation until the weight of the labeled count is obtained. To
use the gravimetric procedure, the difference in weights of the labeled
counts of the two packages must not exceed one scale division.

-   If the difference in weights exceeds this criterion, de­termine the
    actual count per package for every package in the sample recording
    plus and minus errors. Then, follow the procedures in "Evaluating
    Results" in Chapter 2, Section 2.3, to determine lot conformance.

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-   If the dif­ference is within the criterion, average the weights of
    the labeled count and go on to step (5).

5.  Determine the Average Used Dry Tare Weight of the sample according
    to provisions in Chapter 2, Section 2.3.

6.  Determine and record the nominal gross weight by adding the average
    weight of the labeled count of items in the package step (4) to the
    average tare weight step (5).

7.  Weigh the remaining packages in the sample, subtract the nominal
    gross weight from the gross weight of the individual packages, and
    record the errors.

    Package Error (weight) = (Actual Package Gross Weight) (Nominal
    Gross Weight)

8.  Look up the MAV for the package size from Table 2-7. and convert it
    to weight using the formula:

    MAV (weight) = (MAV (count) x Avg. Wt. of Labeled Count step \[4\])
    ÷ (Labeled Count)

    Convert the MAV to dimensionless units by dividing the MAV (weight)
    by the unit of measure and record.

###   {#section-20 .unnumbered}

## Evaluation of Results  {#evaluation-of-results-1 .unnumbered}

Follow the procedures in Chapter 2, Section 2.3., Evaluation Results to
deter­mine lot con­formance.

Convert back to count when completing the re­port form using the
fol­lowing formula:

Avg. Pkg. Error (count) = (Avg. Pkg. Error \[dimensionless units\]) x
(Unit of Measure) x

(Labeled Count) ÷ (Avg. Weight of Labeled Count.)

4.5 Paper Plates and Sanitary Paper Products

### **How are the labeled dimensions of paper plates and sanitary paper products verified?** {#how-are-the-labeled-dimensions-of-paper-plates-and-sanitary-paper-products-verified .unnumbered}

###  {#section-21 .unnumbered}

### Follow the Basic Test Procedure in Section 2.3. Define the inspection lot. Use a Category A sampling plan in the inspection; select a random sample; then use the following procedure to determine lot compliance. {#follow-the-basic-test-procedure-in-section-2.3.-define-the-inspection-lot.-use-a-category-a-sampling-plan-in-the-inspection-select-a-random-sample-then-use-the-following-procedure-to-determine-lot-compliance. .unnumbered}

The following procedures are used to verify the size of paper plates and
other products. The following procedure may be used to verify the size
declarations of other disposable dinnerware.

**Note:** Do not distort the item's shape during measurement.

The count of sanitary paper products cannot be adequately determined by
weighing.  Variability in sheet weight and core weight requires that
official tests be conducted by actual count.  However, weighing can be a
useful audit method. These products often declare total area as well as
unit count and sheet size.  If the actual sheet size measurements and
the actual count comply with the average requirements, the total area
declaration is assumed correct.

**Equipment**

-   Steel tapes and rules. Determine measurements of length to the
    nearest division of the appro­priate tape or rule.

```{=html}
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```
-   Metric Units:

> For labeled dimensions 40 cm or less, Linear Measure: 30 cm in length,
> 1 mm divisions; or a 1 m rule with 0.1 mm div­isions, over­all length
> tolerance of 0.4 mm.

For labeled dimensions greater than 40 cm, 30 m tape with 1 mm
divisions.

-   Inch pound Units:

> For labeled dimensions 25 in or less, use a 36 in rule with 1/64 in or
> 1/100 in divisions and an overall length tolerance of 1/64 in.

For dimensions greater than 25 in, use a 100 ft tape with 1/16 in
divisions and an overall length tolerance of 0.1 in.

-   Measuring Base

**Note:** A meas­uring base may be made of any flat, sturdy material
approximate­ly 38 cm (15 in) square.  Two vertical side pieces
approximately 3 cm (1 in) high and the same length as the sides of the
measuring base are attached along two adjoining edges of the measuring
base to form a 90° corner. Trim all white borders from two or more
sheets of graph paper (10 divisions per centimeter or 20 divisions per
inch). Place one sheet on the measuring base and position it so that one
corner of graph paper is snug in the corner of the measuring base and
ver­tical sides.  Tape the sheet to the measuring base.  Overlap other
sheets on the first sheet so that the lines of top and bottom sheet
coincide, expanding the graph area to a size bigger than plates to be
measured; tape these sheets to the measuring base.  Number each line
from the top and left side of base plates: 1, 2, 3, etc.

### **How are paper products inspected?** {#how-are-paper-products-inspected .unnumbered}

1.  Follow the Basic Test Procedure in Section 2.3. Define the
    inspection lot. Use a Category A sampling plan in the inspection;
    select a random sample; then use the following test procedure to
    determine lot compliance.

2.  Select an initial tare sample according to Chapter 2, Section 2.3.

3.  Open each package and select one item from each.

**Note:** Some packages of plates contain a combination of
different-sized plates. In this in­stance, take a plate of each declared
size from the package to represent all the plates of that size in the
package. For example, if three sizes are declared, select three
different plates from each package.

### **How are paper products measured?** {#how-are-paper-products-measured .unnumbered}

###  {#section-22 .unnumbered}

### **Note:** Occasionally, packages of plates declared to be one size contain plates that can be seen by inspection to be of different sizes in the same package. In this instance, select the smallest plate and use the methods below to determine the package error. If the smallest plate is not short measure by more than the MAV, measure each size of plate in the package and calculate the average dimensions.  {#note-occasionally-packages-of-plates-declared-to-be-one-size-contain-plates-that-can-be-seen-by-inspection-to-be-of-different-sizes-in-the-same-package.-in-this-instance-select-the-smallest-plate-and-use-the-methods-below-to-determine-the-package-error.-if-the-smallest-plate-is-not-short-measure-by-more-than-the-mav-measure-each-size-of-plate-in-the-package-and-calculate-the-average-dimensions. .unnumbered}

###  {#section-23 .unnumbered}

> **Example:** If 5 plates meas­ure 21.41 cm (8.43 in) and 15 measure
> 21.74 cm (8.56 in), the average dimension for this pack­age of 20
> plates is 21.66 cm (8.53 in).

4.  For paper plates: place each item on the measuring base plate (or
    use the linear measure) with the eating sur­face down so two sides of
    the plate touch the sides of the measuring base. For other products,
    use either the measuring base or a linear measure to determine
    actual labeled dimensions (e.g., packages of napkins, rolls of paper
    towels). If testing folded products, be sure that the folds are
    pressed flat so that the measurement is accurate.

5.  If the measurements reveal that the dimensions of the individual
    items vary, select at least 10 items from each package.  Measure and
    average these dimensions. Use the average dimensions to determine
    package error in step 5 below.

6.  The package error equals the actual dimensions minus the labeled
    dimensions.

**Evaluation of Results**

Follow the procedures in Chapter 2, Section 2.3., Evaluating Results to
deter­mine lot con­formance.

4.6 Special Test Requirements for Packages Labeled by Linear or Square
Measure (Area)

### **Are there special measurement requirements for packages labeled by dimensions?** {#are-there-special-measurement-requirements-for-packages-labeled-by-dimensions .unnumbered}

Yes, products labeled by length (such as yarn) or area often requires
the application of tension to the ends of the product in order to
straighten the product before measuring. When testing yarn and thread
apply tension and use the specialized equipment specified in ASTM D
1907-97, "Standard Test Method for Linear Density of Yarn (Yarn Number)
by the Skein Method," in conjunction with the sampling plans and package
requirements des­cribed in this handbook. 

## Evaluation of Results {#evaluation-of-results-2 .unnumbered}

Follow the procedures in Chapter 2, Section 2.3., Evaluating Results to
deter­mine lot con­formance.

4.7 Polyethylene Sheeting

### **Which procedures are used to verify the declarations on polyethylene sheeting and bags?**  {#which-procedures-are-used-to-verify-the-declarations-on-polyethylene-sheeting-and-bags .unnumbered}

###  {#section-24 .unnumbered}

### Follow the Basic Test Procedure in Section 2.3. Define the inspection lot. Use a Category A sampling plan in the inspection; select a random sample; then use the following test procedure to determine lot compliance. {#follow-the-basic-test-procedure-in-section-2.3.-define-the-inspection-lot.-use-a-category-a-sampling-plan-in-the-inspection-select-a-random-sample-then-use-the-following-test-procedure-to-determine-lot-compliance. .unnumbered}

###   {#section-25 .unnumbered}

**Note:** Most polyethylene products are sold by length, width,
thickness, area, and net weight.

###  {#section-26 .unnumbered}

**Equipment**

-   A scale that meets the requirements in Chapter 2, Section 2.2.,
    Measurement Standards and Test Equipment.

-   Steel measuring tapes and rules as specified in 4.5.

-   Deadweight dial micrometer (or equal) equipped with a flat anvil,
    6.35 mm or (1/4 in) diameter or larger, and a 4.75 mm (3/16 in)
    diameter flat sur­face on the head of the spindle. The anvil and
    spindle head surfaces should be ground and lapped, parallel to
    within 0.002 mm (0.0001 in), and should move on an axis
    perpendicular to their surfac­es.  The dial spindle should be
    vertical, and the dial should be at least 50.8 mm (2 in) in
    dia­meter. The dial indicator should be continuously graduated to
    read directly to 0.002 mm (0.00­01 in) and should be capable of
    making more than one revolution. It must be equipped with a separate
    indicator to indicate the number of complete revolutions.  The dial
    indicator mechanism should be fully jeweled.  The frame should be of
    suf­ficient rigidity that a load of 1.36 kg (3 lb) ap­plied to the
    dial housing, exclusive of the weight or spindle presser foot, will
    not cause a change in indication on the dial of more than 0.02 mm
    (0.001 in). The indicator reading must be repeatable to 0.001 2 mm
    (0.000 05 in) at zero. The mass of the probe head (total of anvil,
    weight 102 g or \[3.6 oz\], spindle, etc.) must be 113.4 g (4 oz). 
    The micro­meter should be oper­ated in an atmosphere free from drafts
    and fluctuating tempera­ture and should be stabilized at am­bient room
    temperature before use.

-   Gage blocks covering the range of thicknesses to be tested should be
    used to check the accuracy of the micrometer

-   T-square

###  {#section-27 .unnumbered}

### **Test Procedure** {#test-procedure .unnumbered}

1.  Follow the Basic Test Procedure in Section 2.3. Define the
    inspection lot. Use a Category A sampling plan in the inspection;
    select a random sample; then use the following test procedure to
    determine lot compliance.

2.  Be sure the product is not mislabeled. Check the label declaration
    to confirm that all of the declared dimensions are consis­tent with
    the required standards. The declaration on sheeting, film, and bags
    shall be equal to or greater than the weight calculated by using the
    formulas below. Calculate the final value to four digits and declare
    to three digits dropping the final digit (e.g., if the calculated
    value is 2.078 lb, then the declared net weight is truncated to 2.07
    lb).

**Example Label:**

3\. Use the following formulas to compute a target net weight. The
labeled weight should equal or exceed the target net weight or the
package is not in compliance.

-   For metric dimensions:

    Target Mass in Kilograms = (T x A x D) ÷ 1,000

    Where: T = nominal thickness in centimeters

    A = nominal length in centimeters x nominal width (the nominal width
    for bags is twice the labeled width) in centimeters

    D = density in grams per cubic centimeter\*

-   For inch-pound dimensions:

    Target Weight in Pounds = T x A x D x 0.036 13

> Where: T = nominal thickness in inches;
>
> A = nominal area; that is the nominal length in inches x nominal width
> (the nominal width for bags is twice the labeled width) in inches;
>
> D = density in grams per cubic centimeter; 0.036 13 is a factor for
> converting ^g^/~cm~^3^ to ^lb^/~in~^3^.

\*Determined by ASTM Stan­dard D 1505-98, "Standard Method of Test for
Density of Plastics by the Density Gradient Technique." For the purpose
of this handbook, the minimum density shall be 0.92 g/cm^3^ when the
actual density is not known.

##  {#section-28 .unnumbered}

**Evaluation**

###  {#section-29 .unnumbered}

### Perform the calculations as shown in the following samples. If the product complies with the label declaration, go to step (2).

Sample Calculations

-   For metric units:

(0.010 16 cm x \[(1.82 m x 100 ^cm^/~m~) x (30.48 m x 100 ^cm^/~m~)\] x
0.92 ^g^/~cm~^3^) ÷ 1,000 ^g^/~kg~

= a target net mass of 5.18 kg

> at one end and along the length on one side of the In this example,
> the labeled net mass of 5.03 kg does not meet the target net mass, so
> the product is not in compliance.

-   For inch-pound units:

(0.004 in) x \[(6 ft x 12 ^in^/~ft~) x (100 ft x 12 ^in^/~ft~)\] x
0.92^g^/~cm~^3^ x 0.03613 = a target net weight of 11.48 lb

> In this example, the labeled net weight of 11.1 lb does not meet the
> target net weight, so the product is not in compliance.

1.  Select packages for tare samples. Determine and record the gross
    weights of the initial tare sample.

2.  Extend the product in the sample packages to their full dimensions
    and remove by hand all creases and folds.

3.  Measure the length and width of the product to the closest 3 mm
    (1/8 in).  Make all measurements at intervals uniformly distributed
    along the length and width of the sample and record the results.
    Compute the average length and width, and record.

    -   With rolls of product, measure the length of the roll at three
        points along the width of each roll and measure the width at a
        minimum of 10 points along the length of each roll.

    -   For folded products, such as drop cloths or tarpaulins, make
        three length measure­ments along the width of the sample and
        three width measurements along the length of the sample.

4.  Determine and record the average tare weight according to Chapter 2,
    Section 2.3, Tare Procedures.

## Evaluation of Results -- Length, Width, and Net Weight {#evaluation-of-results-length-width-and-net-weight .unnumbered}

Follow the procedures in Chapter 2, Section 2.3., Evaluating Results to
determine the lot conformance requirements for length, width, and
weight.

-   If the sample fails to meet the package require­ments for any of
    these declarations, no further measurements are necessary. The lot
    fails to conform.

-   If the sample meets the package requirements for the declarations of
    length, widths, and weight, go to step 6 to verify the thickness
    declaration.

Measure the thickness of the plastic sheet with a micrometer using the
following guide. Place the micrometer on a solid level surface. If the
dial does not read zero with nothing between the anvil and the spindle
head, set it at zero.  Raise and lower the spindle head or probe several
times; it should indicate zero each time.  If it does not, find and
correct the cause before proceeding. 

-   Take measurements at five uniformly distributed locations across the
    width at each end and five locations along each side of each roll in
    the sample. If this is not possible, take measurements at five
    uniformly distributed locations across the width product for each
    pack­age in the sample.

When measuring the thickness, place the sample between the micrometer
surfaces and lower the spindle head or probe near, but out­side, the area
where the measurement will be made.  Raise the spindle head or probe a
distance of 0.008 mm to 0.01 mm (0.000 3 in to 0.000 4 in) and move the
sheet to the measurement posi­tion.  Drop the spindle head onto the test
area of the sheet. 

Read the dial thickness two sec­onds or more after the drop, or when the
dial hand or digital read­out becomes stationary. This procedure
mini­mizes small errors that may occur when the spindle head or probe is
lowered slowly onto the test area.

For succeeding measurements, raise the spindle head 0.008 mm to 0.01 mm
(0.000 3 in to 0.000 4 in) above the rest position on the test sur­face,
move to the next measurement location, and drop the spin­dle head onto
the test area.  Do not raise the spindle head more than 0.01 mm (0.000
4 in) above its rest position on the test area.  Take meas­urements at
least 6 mm (1/4 in) or more from the edge of the sheet.

-   Repeat Step 6 above on the remaining packag­es in the sample and
    record all thickness measurements. Compute and record the average
    thickness for the individual package and apply the following MAV
    requirements.

**Evaluation of Results -- Individual Thickness**

-   No measured thickness of polyethyl­ene labeled 25 µm (1 mil) or
    greater should be less than 80 % of the labeled thick­ness.

-   No measured thickness of polyethyl­ene labeled less than 25 µm (1
    mil) should be less than 65 % of the labeled thickness.

Count the number of values that are smaller than specified MAVs (0.8 x
labeled thick­ness if 25 µm \[1 mil\] or greater or 0.65 x labeled
thick­ness, if less than 25 µm \[1 mil\]).  If the number of values that
fail to meet the thickness requirement exceeds the number of MAVs
permitted for the sample size, the lot fails to conform to requirements.
No fur­ther testing of the lot is neces­sary. If the number of MAVs for
thickness measurements is less than or equal to the number permitted for
the sample size, go on to Evaluation of Results - Average Thickness.

**Evaluation of Results -- Average Thickness**

The average thickness for any single package should be at least 96 % of
the labeled thickness. This is an MAV of 4 %. Circle and count the
number of package average thickness values that are smal­ler than 0.96 x
labeled thickness. If the number of package average thicknesses circled
exceeds the number of MAVs permitted for the sample size, the lot fails
to conform to require­ments.  No further testing of the lot is
necessary.  If the number of MAVs for package average thickness is less
than or equal to the number of MAVs permitted for the sample size,
proceed to "Evaluating Results" in Section 2.3 of Chapter 2 to determine
if the lot meets the package requirements for average thick­ness.

4.8 Packages Labeled by Linear or Square (Area) Measure

**Equipment**

-   Use a scale that meets the requirements in Chapter 2, Section 2.2.,
    Measurement Standards and Test Equipment. Calculate the length or
    area of packaged product correspond­ing to MAV/6. If there is no
    suitable weighing device, all of the packages in the sample must be
    opened and measured.

-   Steel tapes and rules as specified in 4.5

-   T-square

**Test Procedure**

1\. Follow the Basic Test Procedure in Section 2.3. Define the
inspection lot. Use a Category A sampling plan in the inspection; select
a random sample; then use the following test procedure to determine lot
compliance.

2\. Select an initial tare sample according to Chapter 2, Section 2.3.

3\. Gross weigh the first pack­age in the tare sample and re­cord this
weight.

4\. Determine and record the measurements (to the nearest division of
the ap­pro­priate tape or rule) of the packaged goods (length, width,
area; depending upon which dimensions are declared on the label) and
weigh the goods from the first package opened for tare determina­tion.

-   Calcu­late and record the weight of the labeled measurements using
    the following formula:

    Weight of the labeled measurement = (labeled measurement) x
    (contents weight) ÷ (contents measurement)

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-   Look up and record the MAV in units of length or area measure (given
    in Table 2-8.)

    **Note:** See Table 2-10., Exceptions to the MAVs for textiles, and
    polyethylene sheeting and film.

    5\. Determine and record the tare weight of the first package
    opened.

6\. Determine and record the measurements (length, width, area;
depending upon which dimensions are declared on the label) of the
product in the second package chosen for tare determination (to the
nearest division of the appropriate tape or rule). Determine and record
the tare weight of this package.

7\. Calculate and record the weight of the labeled measurement for the
second package using the following formula:

Weight of the labeled measurement = (labeled measurement) x (contents
weight ÷ contents measurement)

The weights of the labeled measurement for two packages must not differ
by more than one division on the scale. If they do, open all packages in
the sample, measure individually, and com­pare them against the labeled
measure to deter­mine the package errors. If the criterion is met, go to
step 8.

8\. Calculate the average weight of the labeled measure­ment and record.

9\. Determine and record the average tare weight according to Chapter 2,
Section 2.3., Tare Procedures.

10\. Compute and record the nominal gross weight by adding the average
weight of the labeled measurements to the average tare weight.

11\. Compute package errors according to the following formula:

Package error (weight) = (actual package gross weight)  (nominal gross
weight)

12. Convert the MAV to units of weight using the following formula:

MAV (weight) = (avg. wt. of label measurements x MAV \[length\]) ÷
(labeled measurements)

Convert the MAV to dimensionless units by dividing the MAV (weight) by
the unit of measure and record.

**Evaluation of Results**

###  {#section-30 .unnumbered}

Follow the procedure in Chapter 2, Section 2.3., Evaluating Results to
determine lot conformance.

Convert back to dimensions when completing the re­port form using
fol­lowing the formula:

Avg. Pkg. Error (dimension) = (Avg. Pkg. Error \[dimensionless units\])
x (Unit of Measure) x

(Labeled unit of measure) ÷ (Avg. Weight of Labeled dimension.)

##  {#section-31 .unnumbered}

4.9 Baler Twine - Test Procedure for Length

**Equipment**

-   A scale that meets the requirements in Chapter 2, Section 2.2.,
    Measurement Standards and Test Equipment, except a scale with 0.1 g
    (0.000 2 lb) increments must be used for weighing twine samples. The
    recommended mini­mum load for weighing samples is 20 divisions.

-   Steel tapes and rules specified in Section 4.5.

-   A hand-held straight-face spring scale of at least 4.53 kg (10 lb)
    capacity or a cordage-testing device that applies the specified
    tension to the twine being measured. When measuring twine samples or
    total roll length, apply 4.53 kg (10 lb) of tension to the twine.

**Test Procedure**

Follow the Basic Test Procedure in Section 2.3. Define the inspection
lot. Use a Category A sampling plan in the inspection; select a random
sample; then use the following test procedure to determine lot
compliance.

1\. Select packages for tare samples. Determine gross weights of the
initial tare sample and record. Open the tare samples. Use the
procedures for tare determination in Tare Procedures of Chapter 2,
Section 2.3 to compute the average tare weight and record this value.

2\. Procedure for obtaining twine samples: randomly select four balls of
twine from the packages that were opened for tare.

From each of the four balls of twine:

-   Measure and discard the first 10.05 m (33 ft) of twine from each
    roll. Accurate measure­ment requires applying tension to the ends of
    the twine before measuring in order to straighten­ the product.

```{=html}
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```
-   Take two 30.48 m (100 ft) lengths of twine from inside each roll.

```{=html}
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```
-   Weigh and record the weight of each piece separately and record the
    values. Compare the weight values to determine the variability of
    the samples. If the individual weights of the eight twine samples
    vary by more than one division on the scale, use one of the
    following steps: If the lot is short, determine the actual length of
    the lightest-weight roll found in the lightest-weight package of the
    lot to confirm that the weight shortages reflect the shortages in
    the length of the rolls; or, determine the average weight-per-unit
    of measure by taking ten 30.48 m (100 ft) lengths from inside the
    lightest weight package. Use this value to recalcu­late its length
    and determine lot compliance.

3.  Weigh all of the sample lengths together and record the total value.
    Determine the total length of the samples (243.8 m or 800 ft, unless
    more than eight sample-lengths were taken) and record the value.
    Compute the average weight-per-unit-of-length by dividing the total
    weight by the total length of the pieces.

4\. Determine the MAV for a package of twine (refer to Table 2-8.,
Maximum Allowable Variations for Packages Labeled by Length, Width, or
Area).

-   Record the total declared package length.

```{=html}
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```
-   Multiply the MAV from Table 2-8. times the total package length to
    obtain the MAV for length and record this value.

```{=html}
<!-- -->
```
-   Multiply the weight per unit of length (from step 3) times the MAV
    for the total declared package length to obtain the MAV by weight
    and record this value.

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```
-   Convert the MAV to dimensionless units and record.

4.  Calculate the nominal gross weight and record.

> Follow the Basic Test procedure in Section 2.3 to determine individual
> package errors. Determine errors using the following formula:

-   Package error (weight) = (package gross weight) (nominal gross
    weight).

-   To convert the Package error in weight back to length, divide the
    weight by the average weight-per-unit-of-length.

**Evaluation of Results**

Follow the procedures in Chapter 2, Section 2.3., Evaluating Results to
determine lot compliance.

**4.10 Procedure for Checking the Area Measurement of Chamois**

Chamois is natural leather made from skins of sheep and lambs that have
been oil-tanned. Chamois are irregularly shaped, which makes area
measurement difficult. Because of these characteristics, an accurate
area determination can only be made using an internationally recognized
method of conditioning (rehydrating) and measurement. Chamois is
produced in a wet manufacturing process, so it has high moisture content
at time of measurement. Chamois is hydroscopic; therefore, its
dimensions and total area change as it loses or absorbs moisture. It is
also subject to wrinkling. Because of the variation of the thickness and
density, and therefore the weight per unit area of chamois, an estimated
gross weight procedure cannot be used to verify the labeled area
declaration.

Standard Test Conditions: As with all hydroscopic products, reasonable
variations in measure must be allowed if caused by ordinary and
customary exposure to atmospheric conditions that normally occur in good
distribution practice. Both Federal and international standards specify
procedures to restore the moisture content of chamois so that tests to
verify dimensions and area can be conducted.

Federal Test Method Standard 311, "Leather, Methods of Sampling and
Testing," (January 15, 1969) defines the standard atmospheric condition
for chamois as 50 ± 4 % relative humidity and 23 ± 2 °C (73.4 ± 3.6 °F).
The chamois is considered to be at equilibrium moisture when the
difference in two successive weighings, made at 1 hr intervals, is no
greater than 0.25 % (e.g., the maximum change in weight on a 100 g
sample in two successive weighings is less than 0.25 g (250 mg).

**Test Procedures**

The area of chamois is verified using a two-stage test procedure. The
first stage is a field audit using the template test procedure. This
test is used for field audits because it is simpler to perform and does
not require the chamois to be conditioned. The field audit is used to
identify chamois that are potentially under measure. It is not as
accurate as the gravimetric procedure because some error results from
reading the area from the template. The gravimetric procedure should be
used for compliance testing because it includes conditioning
(rehydrating) the chamois.

### **Template Test Method (for field audits)** {#template-test-method-for-field-audits .unnumbered}

Select a random sample of chamois and use the Template Procedure (below)
to determine the area of each sample. Chamois is labeled in uniform
sizes in terms of square decimeters and square feet, and are sized in
increments of ¼ ft^2^ (e.g., 1 ft^2^, 1¼ ft^2^, and 1½ ft^2^). Separate
the chamois into different sizes and define the inspection lot by
specific sizes.

**Equipment**

Use a transparent, flexible template that is graduated in square
centimeters or square inches and that has been verified for accuracy.
The template must be large enough to completely cover the chamois under
test.

**Template Procedures**

1.  Template Procedure

    Place the template over the chamois specimen on a smooth surface.
    Determine the area by counting the number of squares that cover the
    surface of the chamois. Estimate parts of the template that do not
    completely cover the chamois by adding the number of partially
    covered blocks. (See Figure 1.)

    Compute the total area and go to Evaluation to determine if further
    action is necessary.

    ![](media/image2.wmf){width="6.25in" height="2.8916666666666666in"}

    **Figure 1.**

    First Stage - Decision Criteria

If the average minus error exceeds 3 % of the labeled area, the chamois
may not be labeled accurately. To confirm the finding, the sample must
be taken to a laboratory for conditioning and testing using the
gravimetric test procedure.

### 2. Gravimetric Procedure for Area Measurement {#gravimetric-procedure-for-area-measurement .unnumbered}

> This test cannot be performed in the field because the samples must be
> conditioned with water before testing. This method is intended for use
> in checking full or cut skins, or pattern shapes. Open and condition
> all of the packages in the sample before determining their area on the
> recommended paper. Conditioning and verifying chamois can be
> accomplished without destroying the product. When successful tests are
> completed, the chamois may be repackaged for sale, so do not destroy
> the packaging material.

## Equipment {#equipment-2 .unnumbered}

-   Scale with a capacity of 1 kg that is accurate to at least ± 0.01 g
    and a load receiving element of adequate size to properly hold the
    chamois

-   Atomizer or trigger type sprayer and sealable, airtight polyethylene
    bags

-   Medium weight drawing paper (e.g., drawing paper, medium weight (100
    lb), regular surface or comparable)

-   Household iron with low temperature settings 30 °C to 40 °C (86 °F
    to 104 °F)

-   Rule or tape that is graduated in centimeters or inches

-   Instrument for cutting paper (razor blade, scissors, or cutting
    board)

    **Sample Conditioning**

1.  Remove each sample from its packages weigh and record each weight.
    Using an atomizer-type sprayer, spray water in the amount of 25 % of
    the weight of each skin uniformly over its area. Place wetted
    chamois in an airtight polyethylene bag; seal the bag, and leave it
    in this condition at room temperature for 24 hours.

2.  Open the bag, remove the chamois, and reweigh the chamois to confirm
    that it retained maximum moisture. This is done by confirming that
    the difference in the two consecutive weighings conducted an hour
    apart does not exceed 0.25 %).

3.  Place the chamois flat on a continuous piece of drawing paper. To
    remove wrinkles and make the chamois lie flat, use a normal domestic
    iron that is heated to a maximum of 30 °C to 40 °C (86 °F to 104
    °F). Place the iron on the bottom of the skin, and iron the skin up
    the center to the top. Then, iron the skin from the center out to
    each side. Iron until the skin is fully extended and perfectly flat.

**Measurement**

1.  Immediately after ironing, carefully draw around the outline of the
    skin on the paper. Remove the skin; carefully cut along the outline
    of the skin; weigh the cutout pattern, and record to the nearest

0.1 g as Sample Weight 1 (W1).

2.  Lay out the pattern and cut an accurately measured rectangle of a
    size not less than one-half the area of the pattern. Weigh the
    cutout rectangle and record the weight to the nearest 0.1 g as
    Sample Weight 2 (W2). Calculate the area of the rectangle cut from
    the patterns by multiplying length by width and record as Area (A)
    in centimeters or square inches.

-   For metric units - calculate the area of the original skin being
    checked as follows:

    W1/W2 x A = Skin Area in cm^2^ /100 = Area in dm^2^

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-   For inch-pound units - calculate the area of the original skin being
    checked as follows:

    W1/W2 x A = Skin Area in in^2^ /144 = Area ft^2^

**Evaluation of Results**

Compute the average error for the sample and follow the procedures in
Chapter 2, Section 2.3., Evaluating Results to determine lot
conformance.

The MAV for area declarations on chamois is 3 % of the labeled area as
specified in Table 2-8.

**NIST Handbook 133 Fourth Edition (2005)** **Index**

aerosol containers 13

Assistance in Testing Operations 5

Average Requirement 2

Baler Twine 64

Basic Inspection Procedure and Record Keeping 11

Basic Test Procedure 7

Borax 10, 19

Boxed Firewood 50

Bundles and Bags of Firewood 51

Calculations 17, 60

Caulking Compounds 37

Chamois 65, 66

coffee 14

Count 2, 12, 32, 51, 53, 54, 55, 56, 57, 62

Crosshatched Firewood 51

Decreasing-Load Test 9

Defoaming agent 25

Determining the Net Contents of Compressed Gas in Cylinders 46

Drained Weight 21

Drained Weight for Glazed or Frozen Foods 21

Evaluating Results 16, 21, 23, 28, 29, 30, 31, 37, 39, 41, 45, 46, 49,
50, 51, 52, 56, 58, 59, 61, 62, 63, 65, 68

firewood 12, 49, 50, 51, 52

flour 3

Fresh Oysters 45

Frozen Foods 21

Glossary 12

Good Measurement Practices 5

Goods Labeled by Capacity 30

Gravimetric Test Procedure for Checking the Net Contents of Packaged
Goods 7

Gravimetric Test Procedure for Liquids 25

Health and Safety 5

Ice Cream Novelties 41

Increasing-Load Test 9

Individual Package Requirement 2

initial tare sample 14

Inspection Lot 2

Linear Measure, Area, Thickness, and Combinations of Quantities 53

Maximum Allowable Variation 2, 3, 7, 10, 12, 16, 18

Mayonnaise and Salad Dressing 29

Measurement Standards and Test Equipment 5

milk 24

Moisture Allowances 17

Moisture Loss or Gain 3

Mulch and Soils Labeled by Volume 40

nominal gross weight 11, 14, 15, 20, 27, 28, 37, 44, 55, 56, 63, 65

Nominal Gross Weight 15

Other Volumetric Test Procedures 28

package errors for the tare sample packages 15

Package Requirements 2

Packages Labeled by Count 53

Packages Labeled by Count of More than 50 Items 54

Packages Labeled by Linear or Square (Area) Measure **62**

Packages Labeled by Volume 24

Packages Labeled with 50 Items or Less 54

Paint 32, 33, 34, 35

Paper Plates and Sanitary Paper Products 57

Peat Moss 38

Point of pack 1

Point-of-pack 1

point-of-sale 1

Polyethylene Sheeting 59

Pressed and Blown Glass Tumblers and Stemware 31

Random number tables 12

Random Sample Selection 12

reasonable variation 3

reference temperature 24

Regulatory Agencies Responsible for Package Regulations and Applicable
Requirements 4

Retail 1

Return to Zero 9

Sampling Plans 3, 10, 11, 16

Scope 1, 24, 53

Shift Test 9

Special Test Requirements for Packages Labeled by Linear or Square
Measure (Area) 58

Tare Procedures 13

Test Procedure for Cylinders Labeled by Volume 49

Test Procedure For Cylinders Labeled By Weight 48

Testing Viscous Materials - Such As Caulking Compounds 37

The Determination of Drained Weight 20

Unit of measure 32

Unused Dry Tare 13

Used Dry Tare 13

vacuum-packed 14

Volumetric Headspace Test Procedure 29

Volumetric Test Procedure for Liquids 28

Volumetric Test Procedure for Packaged Firewood with a Labeled Volume 49

Volumetric Test Procedure for Paint, Varnish, and Lacquers --
Non-aerosol 32

Wet Tare 13

Wholesale 1