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Permit No 6086
INSIDE FRONT COVER –INTENTIONALLY LEFT BLANK
Checking the Net Contents

of Packaged Goods

as adopted by the 99th National Conference on Weights and Measures 2014

Editors:

Linda Crown

David Sefcik

Lisa Warfield 

Carol Hockert, Chief

Office of Weights and Measures

Physical Measurement Laboratory

http://dx.doi.org/10.6028.NIST.HB.133

November 2014 

U.S. Department of Commerce 

Penny Pritzker, Secretary

National Institute of Standards and Technology

Willie May, Acting Under Secretary of Commerce for Standards and Technology and Acting Director

NIST Handbook 133

2015 Edition

Supersedes NIST Handbook 133, 2014 Edition 
Certain commercial entities, equipment, or materials may be identified in this document in order to describe an 

experimental procedure or concept adequately. Such identification is not intended to imply recommendation or 

endorsement by the National Institute of Standards and Technology, nor is it intended to imply that the entities, 

materials, or equipment are necessarily the best available for the purpose.

National Institute of Standards and Technology Handbook 133, 2015 Edition Natl. Inst. Stand. 

Technol. Handb. 133, 2015 Ed. 190 Pages (Nov. 2014) 

CODEN: NIHAE2

U.S. GOVERNMENT PRINTING OFFICE

WASHINGTON: 2014 

Internet: bookstore.gpo.gov Phone: toll free (866) 512-1800; DC area (202) 512-1800 Fax: (202) 512-2250 Mail: Stop SSOP, 

Washington, DC 20402-0001 ISBN 0-16-051249-2 
iii

Foreword

This handbook has been prepared as a procedural guide for the compliance testing of net content 

statements on packaged goods. Compliance testing of packaged goods is the determination of the 

conformance of the results of the packaging, distribution, and retailing process (the packages) to specific 

legal requirements for net content declarations. This handbook has been developed primarily for the use 

of government officials. However, it should also be useful to commercial and industrial establishments in 

the areas of packaging, distribution, and sale of commodities. 

In conducting compliance testing, the conversion of quantity values from one measurement system to 

another (e.g., from the metric system to the avoirdupois system) should be handled with careful regard to 

the implied correspondence between the accuracy of the data and the number of digits displayed. In all 

conversions, the number of significant digits retained should ensure that accuracy is neither sacrificed nor 

exaggerated. For this 2015 edition of Handbook 133 all dimensions for test procedures, devices, or 

environments have been rounded to two significant digits (e.g., 2.5 cm to 1.0 in) or to a precision level 

applicable to the test equipment (e.g., 200 kPa for 25 psi and 35 MPa for 5,000 psi).

 

You are invited to provide online feedback regarding this document 

at: https://www.surveymonkey.com/s/customer-satisfaction-pub or by 

e-mail to: owm@nist.gov.
iv

Committee Members

Committee on Laws and Regulations of the 

National Conference on Weights and Measures

Raymond Johnson, New Mexico 

John Albert, Missouri 

Tim Lloyd, Montana 

Richard Lewis, Georgia

Louis Sakin, Towns of Hopkinton/Northbridge, Massachusetts 

Associate Membership Committee Representative: Steve Grabski, Walmart

Packaging and Labeling Subcommittee: Christopher Guay, Procter and Gamble 

Canadian Technical Advisor: Lance Robertson, Measurement Canada

NIST Technical Advisors: Lisa Warfield, David Sefcik
v 

Past Chairmen of the Committee

Conference Chairman Conference Chairman

41 G. H. Leithauser, MD 70 E. Skluzacek, MN

42 F. M. Greene, CT 71 D. Stagg, AL

43 F. M. Greene, CT 72 A. Nelson, CT

44 G. L. Johnson, KY 73 K. Simila, OR

45 R. Williams, NY 74 K. Simila, OR

46 J. H. Lewis, WA 75 S. B. Colbrook, IL

47 J. H. Lewis, WA 76 A. Nelson, CT

48 J. H. Lewis, WA 77 B. Bloch, CA

49 J. H. Lewis, WA 78 F. Clem, OH

50 L. Barker, WV 79 B. Bloch, CA

51 L. Barker, WV 80 S. Rhoades, AZ

52 M. Jennings, TN 81 L. Straub, MD

53 W. A. Kerlin, CA 82 S. Millay, ME

54 J. F. Lyles, VA 83 K. Angell, WV

55 J. F. Lyles, VA 84 K. Angell, WV

56 S. D. Andrews, FL 85 S. Morrison, CA

57 S. D. Andrews, FL 86 R. Williams, TN

58 S. D. Andrews, FL 87 P. D’Errico, NJ

59 R. M. Leach, MI 88 D. Johannes, CA

60 R. L. Thompson, MD 89 D. Johannes, CA

61 C. H. Vincent, Dallas, TX 90 J. Gomez, NM

62 C. H. Vincent, Dallas, TX 91 J. Benavides, TX

63 J. T. Bennett, CT 92 J. Cassidy, MA

64 R. W. Probst, WI 93 Vicky Dempsey, OH

65 D. I. Offner, MO 94 Joe Gomez, NM

66 J. J. Bartfai, NY 95 Joe Benavides, TX

67 J. J. Bartfai, NY 96 John Gaccione, NY

68 J. J. Bartfai, NY 97 Judy Cardin, WI

69 W. R. Mossberg, CA 98 Judy Cardin, WI
vii

Table of Acronyms

Acronym Term

AMAV Adjusted Maximum Allowable Variation

ANGW Adjusted Nominal Gross Weight

AOSA Association of Official Seed Analysts

ASEL Adjusted Sample Error Limit

ASTM American Society for Testing Materials International

CFR Code of Federal Regulations

CGA Compressed Gas Association

EPA Environmental Protection Agency

FDA Food and Drug Administration

FDCA Food, Drug and Cosmetic Act

FPLA Fair Packaging and Labeling Act

FSIS Food Safety and Inspection Service of the USDA

FTC Federal Trade Commission

HB 130 NIST Handbook 130, Uniform Laws and Regulations in the areas 

of Legal Metrology and Engine Fuel Quality

HB 133 NIST Handbook 133, Checking the Net Contents of Packaged 

Goods

HB 44 NIST Handbook 44, Specifications, Tolerances, and Other 

Technical Requirements for Weighing and Measuring Devices

LNQC Labeled Net Quantity of Content

MA Moisture Allowance

MAV Maximum Allowable Variation

MSDS Material Safety Data Sheets

NGW Nominal Gross Weight

NIST National Institute of Standards and Technology

UME Unreasonable Minus Errors

SEL Sample Error Limit

TTB Alcohol and Tobacco Tax and Trade Bureau

UPLR Uniform Packaging and Labeling Regulation

USDA U.S. Department of Agriculture
vii

Table of Content

Page

Foreword.......................................................................................................................................................................iii

Committee Members ....................................................................................................................................................iv

Past Chairmen of the Committee................................................................................................................................... v 

Table of Acronyms.......................................................................................................................................................vi

2014 Amendments.......................................................................................................................................................xv

2014 Editorial Changes ..............................................................................................................................................xvi

Chapter 1. General Information.................................................................................................................................... 1 

1.1. Scope................................................................................................................................................................. 1 

1.1.1. When and Where to Use Package Checking Procedures........................................................................ 1 

a. Point-of-Pack................................................................................................................................................... 1 

b. Wholesale........................................................................................................................................................ 1 

c. Retail ............................................................................................................................................................... 1 

1.1.2. Selecting a Product for Testing .............................................................................................................. 2 

1.2. Package Requirements...................................................................................................................................... 2 

1.2.1. Inspection Lot......................................................................................................................................... 2 

1.2.2. Average Requirement............................................................................................................................. 3 

1.2.3. Individual Package Requirement............................................................................................................ 3 

1.2.4. Maximum Allowable Variation.............................................................................................................. 3 

1.2.5. Exceptions to the Average and Individual Package Requirements ........................................................ 3 

1.2.6. Deviations Caused by Moisture Loss or Gain ........................................................................................ 3 

1.2.6.1. Applying a Moisture Allowance ..................................................................................................... 4 

1.3. Sampling Plans.................................................................................................................................................. 5 

1.3.1. Audit Tests ............................................................................................................................................. 5 

1.4. Other Regulatory Agencies Responsible for Package Regulations and Applicable Requirements................... 5 

1.5. Assistance in Testing Operations...................................................................................................................... 6 

1.6. Health and Safety .............................................................................................................................................. 6 

1.7. Good Measurement Practices............................................................................................................................ 6 

1.7.1. Traceability Requirements for Measurement Standards and Test Equipment........................................ 6 

1.7.2. Certification Requirements for Standards and Test Equipment ............................................................. 7 

Chapter 2. Test Procedures for Packages Labeled by Weight - Gravimetric Testing................................................... 9 
viii

2.1. Scope................................................................................................................................................................. 9 

2.2. Measurement Standards and Test Equipment ................................................................................................... 9 

2.2.1. Scale Requirements:................................................................................................................................. 9 

2.2.2. Scale Accuracy......................................................................................................................................... 9 

2.2.3. Scale Tolerance ......................................................................................................................................10

2.2.4. Scale Verification...................................................................................................................................12

2.2.4.1. Increasing-Load Test.....................................................................................................................12

2.2.4.2. Decreasing-Load Test ...................................................................................................................12

2.2.4.3. Shift Test.......................................................................................................................................12

2.2.4.4. Return to Zero ...............................................................................................................................13

2.2.5. Other Test Equipment Requirements.....................................................................................................13

2.3. Basic Test Procedure for Gravimetric Testing of Net Weight ........................................................................13

2.3.1. Define the Inspection Lot.......................................................................................................................14

2.3.2. Select Sampling Plans............................................................................................................................14

2.3.3. Record Inspection Data ..........................................................................................................................15

2.3.3.1. Procedure for Recording Data.......................................................................................................15

2.3.4. Random Sample Selection .....................................................................................................................16

2.3.5. Procedures for Determining Tare ...........................................................................................................17

a. Used Dry Tare ...............................................................................................................................................17

b. Unused Dry Tare ...........................................................................................................................................17

c. Wet Tare........................................................................................................................................................17

2.3.5.1. Determination of Tare Sample and Average Tare Weight ............................................................18

2.3.5.2. Special Procedures for Determining Tare .....................................................................................19

a. Aerosol Containers................................................................................................................................19

 b. Vacuum Packed Coffee .........................................................................................................................20

2.3.6. Determine Nominal Gross Weight and Package Error...........................................................................20

2.3.6.1. Determine Nominal Gross Weight................................................................................................20

2.3.6.2. Determine Package Error ..............................................................................................................20

2.3.6.3. Compute Total Package Error.......................................................................................................21

2.3.7. Evaluate for Compliance........................................................................................................................21

2.3.7.1. Maximum Allowable Variation (MAV) Requirement: ................................................................. 21

2.3.7.2. Average Requirement:...................................................................................................................21

2.3.8. Moisture Allowances .............................................................................................................................22

2.3.8.1. Applying Moisture Loss before Determining Package Errors ......................................................22

2.3.8.2. Applying Moisture Allowance after Determining Package Errors................................................25

2.3.8.3. Moisture Allowance Gray Area ....................................................................................................26

2.4. Borax...............................................................................................................................................................26
ix

2.4.1. Test Equipment ......................................................................................................................................27

2.4.2. Test Procedure........................................................................................................................................27

2.5. Determination of Drained Weight...................................................................................................................28

2.5.1. Test Equipment ......................................................................................................................................28

2.5.2. Test Procedure........................................................................................................................................29

2.6. Net Weight of Encased-in-Ice and Ice Glazed Products.................................................................................29

2.6.1. Net Weight of Encased in Ice and Frozen Block Product ......................................................................29

2.6.1.1. Test Equipment .............................................................................................................................29

2.6.1.2. Test Procedure for Encased-in-Ice Product Only..........................................................................30

2.6.2. Net Weight of Ice Glazed Seafood, Meat, Poultry or Similar Products.................................................31

2.6.2.1. Test Equipment .............................................................................................................................31

2.6.2.2. Test Procedures for Ice-Glazed Product Only...............................................................................31

2.6.3. Evaluation of Results .............................................................................................................................32

Chapter 3. Test Procedures – For Packages Labeled by Volume ...............................................................................33

3.1. Scope...............................................................................................................................................................33

3.1.1. Test Methods..........................................................................................................................................33

3.2. Gravimetric Test Procedure for Non-Viscous Liquids....................................................................................34

3.2.1. Test Equipment ......................................................................................................................................34

3.2.2. Test Procedure........................................................................................................................................35

3.2.3. Evaluation of Results .............................................................................................................................37

3.3. Volumetric Test Procedure for Non-Viscous Liquids.....................................................................................37

3.3.1. Test Equipment ......................................................................................................................................37

3.3.2. Test Procedure........................................................................................................................................38

3.3.3. Evaluation of Results .............................................................................................................................38

3.4. Volumetric Test Procedures for Viscous Fluids – Headspace ........................................................................38

3.4.1. Test Equipment ......................................................................................................................................38

3.4.2. Test Procedures......................................................................................................................................39

a. Test Procedure for Testing Oils, Syrups, and other Viscous Liquids with a Smooth and Level 

 Surface...........................................................................................................................................................39

b. Test Procedure for Testing Mayonnaise, Salad Dressing, and Water Immiscible Products with 

no Smooth and Level Surface .......................................................................................................................40

3.4.3. Evaluation of Results .............................................................................................................................41

3.5. Goods Labeled by Capacity – Volumetric Test Procedure .............................................................................41
x 

3.5.1. Test Equipment ......................................................................................................................................41

3.5.2. Test Procedure........................................................................................................................................41

3.5.3. Evaluation of Results .............................................................................................................................42

3.6. Pressed and Blown Glass Tumblers and Stemware ........................................................................................42

3.6.1. Test Equipment ......................................................................................................................................42

3.6.2. Test Procedure........................................................................................................................................42

3.6.3. Evaluation of Results .............................................................................................................................42

3.7. Volumetric Test Procedure for Paint, Varnish, and Lacquers – Non-aerosol .................................................43

3.7.1. Test Equipment ......................................................................................................................................43

3.7.2. Test Procedures......................................................................................................................................44

a. Field (Retail) Auditing Procedure .................................................................................................................44

b. Plant Audit Test Procedure............................................................................................................................46

c. Violation Procedure.......................................................................................................................................47

3.7.3. Evaluation of Results .............................................................................................................................49

3.8. Testing Viscous Materials – Such As Caulking Compounds and Pastes ......................................................49

3.8.1. Test Equipment ......................................................................................................................................49

3.8.2. Test Procedure........................................................................................................................................50

3.8.3. Evaluation of Results .............................................................................................................................51

3.9. Peat Moss......................................................................................................................................................51

3.9.1. Compressed Volume Packages ..............................................................................................................51

3.9.1.1. Test Equipment..............................................................................................................................51

3.9.1.2. Test Procedure ...............................................................................................................................51

3.9.2. Uncompressed Volume Packages ..........................................................................................................52

3.9.2.1. Test Equipment..............................................................................................................................52

3.9.2.2. Test Procedure ...............................................................................................................................52

3.9.3. Evaluation of Results .............................................................................................................................53

3.10. Mulch and Soils Labeled by Volume ............................................................................................................53

3.10.1. Test Equipment ....................................................................................................................................53

3.10.2. Test Procedure......................................................................................................................................55

3.10.3. Evaluation of Results............................................................................................................................55

3.11. Ice Cream Novelties........................................................................................................................................55

3.11.1. Test Equipment ....................................................................................................................................56

3.11.2. Test Procedure......................................................................................................................................57

3.11.3. Evaluation of Results............................................................................................................................59

3.12. Fresh Oysters Labeled by Volume ..................................................................................................................59
xi

3.12.1. Test Equipment ....................................................................................................................................59

3.12.2. Test Procedure......................................................................................................................................60

3.12.3. Evaluation of Results............................................................................................................................61

3.13. Determining the Net Contents of Compressed Gas in Cylinders....................................................................61

3.13.1. Test Equipment ....................................................................................................................................62

3.13.2. Test Procedures....................................................................................................................................63

a. Test Procedure for Cylinders Labeled by Weight .........................................................................................63

b. Test Procedure for Cylinders Labeled by Volume ........................................................................................64

3.13.3. Evaluation of Results...........................................................................................................................64

3.14. Firewood – (Volumetric Test Procedure for Packaged Firewood with a Labeled Volume of 

113 L [4 ft3] or Less) ....................................................................................................................................65

3.14.1. Test Equipment Linear Measure. Take all measurements in increments of 0.5 cm (3/16 in) 

 or less and round up..............................................................................................................................65

3.14.2. Test Procedures....................................................................................................................................65

a. Boxed Firewood ............................................................................................................................................65

b. Crosshatched Firewood ................................................................................................................................. 66

c. Bundles and Bags of Firewood .....................................................................................................................67

3.14.3. Evaluation of Results............................................................................................................................67

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

Quantities........................................................................................................................................................69

4.1. Scope...............................................................................................................................................................69

4.2. Packages Labeled by Count ............................................................................................................................69

4.2.1. Packages Labeled with 50 Items or Fewer ...........................................................................................69

4.2.1.1. Test Equipment .............................................................................................................................69

4.2.1.2. Test Procedure...............................................................................................................................69

4.2.1.3. Evaluation of Results ....................................................................................................................69

4.2.2. Packages Labeled by Count of More than 50 Items.............................................................................70

4.2.2.1. Test Equipment .............................................................................................................................70

4.2.2.2. Test Procedures.............................................................................................................................71

a. Audit Procedure .......................................................................................................................................71

b. Violation Procedure ................................................................................................................................. 72

4.2.2.3. Evaluation of Results ....................................................................................................................73

4.3. Paper Plates and Sanitary Paper Products.......................................................................................................74

4.3.1. Test Equipment ....................................................................................................................................74

4.3.2. Test Procedure......................................................................................................................................74

4.3.3. Evaluation of Results............................................................................................................................75

4.4. Special Test Requirements for Packages Labeled by Linear or Square Measure (area) ................................. 75
xii

4.5. Polyethylene Sheeting.....................................................................................................................................75

4.5.1. Test Equipment ....................................................................................................................................76

4.5.2. Test Procedure......................................................................................................................................76

4.5.3. Evaluation of Results............................................................................................................................80

a. Individual Thickness .....................................................................................................................................80

b. Average Thickness........................................................................................................................................80

4.6. Packages Labeled by Linear or Square (area) Measure ..................................................................................80

4.6.1. Test Equipment ....................................................................................................................................80

4.6.2. Test Procedure......................................................................................................................................81

4.6.3. Evaluation of Results............................................................................................................................82

4.7. Baler Twine – Test Procedure for Length.......................................................................................................82

4.7.1. Test Equipment ....................................................................................................................................82

4.7.2. Test Procedure......................................................................................................................................83

4.7.3. Evaluation of Results............................................................................................................................84

4.8. Procedure for Checking the Area Measurement of Chamois..........................................................................84

4.8.1. Template Test Method (for field audits)...............................................................................................85

4.8.1.1. Test Equipment............................................................................................................................85

4.8.1.2. Test Procedure.............................................................................................................................85

4.8.2. Gravimetric Procedure for Area Measurement.....................................................................................86

4.8.2.1. Test Equipment............................................................................................................................86

4.8.2.2. Test Procedure.............................................................................................................................87

4.8.3. Evaluation of Results............................................................................................................................87

4.9. Procedure for Checking the Contents of Specific Agriculture Seed Packages Labeled by Count ..................88

4.9.1. Test Equipment ....................................................................................................................................88

4.9.2. Test Procedure......................................................................................................................................88

4.9.3. Evaluation of Results............................................................................................................................89

Appendix A. Tables....................................................................................................................................................91

Table 1-1. Agencies Responsible for Package Regulations and Applicable Requirements ...........................91

Table 2-1. Sampling Plans for Category A .....................................................................................................93

Table 2-2. Sampling Plans for Category B .....................................................................................................93

Table 2-3. Category A.....................................................................................................................................94

Table 2-4. Category B.....................................................................................................................................97

Table 2-5. Maximum Allowable Variations (MAVs) for Packages Labeled by Weight ................................98

Table 2-6. Maximum Allowable Variations for Packages Labeled by Liquid and Dry Volume ..................100

Table 2-7. Maximum Allowable Variations (MAVs) for Packages Labeled by Count ................ 103 

Table 2-8. Maximum Allowable Variations for Packages Labeled by Length, (Width), or Area . 104 
xiii

Table 2-9. U.S. Department of Agriculture, Meat and Poultry Groups and Lower Limits for 

Individual Packages (Maximum Allowable Variations) ......................................................... 105 

Table 2-10. Exceptions to the Maximum Allowable Variations 

for Textiles, Polyethylene Sheeting and Film, Mulch and Soil Labeled by 

Volume, Packaged Firewood, and Packages Labeled by Count with 50 Items or 

Fewer, and Specific Agricultural Seeds Labeled by Count. ................................................... 106 

Table 2-11. Accuracy Requirements for Packages Labeled by Low Count (50 or Fewer) 

and Packages Given Tolerances (Glass and Stemware) ......................................................... 107 

Appendix B. Random Number Tables ..................................................................................................... 109 

Appendix C. Model Inspection Report Forms ......................................................................................... 117 

Random Package Report ............................................................................................................... 119 

Random Package Report – Example ............................................................................................. 120 

Standard Package Report ............................................................................................................... 121 

Standard Package Report – Example............................................................................................. 122 

Ice Glazed Package Worksheet ..................................................................................................... 123 

Ice Glazed Package Worksheet – Example ................................................................................... 124 

Ice Glazed Package Report ............................................................................................................ 125 

Ice Glazed Package Report – Example.......................................................................................... 126 

Worksheet for Determining the Free Liquid and Net Volume of Oysters..................................... 127 

Worksheet for Determining the Free Liquid and Net Volume of Oysters – Example .................. 128 

Appendix D. AOSA Rules for Testing Seeds .......................................................................................... 129 

Appendix E. General Tables of Units of Measurement ........................................................................... 135 

Section 1. Tables of Metric Units of Measurement ........................................................................... 135 

Units of Length .............................................................................................................................. 135 

Units of Area ................................................................................................................................. 136 

Units of Liquid Volume................................................................................................................. 136 

Units of Volume ............................................................................................................................ 136 

Units of Mass ................................................................................................................................. 136 

Section 2. Tables of U.S. Units of Measurement .............................................................................. 137 

Units of Length .............................................................................................................................. 137 

Units of Area ................................................................................................................................. 137 

Units of Volume3

 ........................................................................................................................... 138 

Gunter’s or Surveyors Chain Units of Measurement .................................................................... 138 

Units of Liquid Volume................................................................................................................. 138 

Apothecaries Units of Liquid Volume .......................................................................................... 138 

Units of Dry Volume ..................................................................................................................... 139 

Avoirdupois Units of Mass ............................................................................................................ 139 

Troy Units of Mass ........................................................................................................................ 140 

Apothecaries Units of Mass ........................................................................................................... 140 
xiv

 Section 3. Notes on British Units of Measurement ........................................................................... 141 

Section 4. Tables of Units of Measurement ...................................................................................... 142 

Units of Length – International Measure ....................................................................................... 142 

Units of Length – Survey Measure9

 ............................................................................................... 142 

Units of Area – International Measure .......................................................................................... 143 

Units of Area – Survey Measure10 ................................................................................................. 144 

Units of Volume ............................................................................................................................ 145 

Units of Capacity or Volume – Dry Volume Measure .................................................................. 146 

Units of Capacity or Volume – Liquid Volume Measure .............................................................. 147 

Units of Mass Not Less Than Avoirdupois Ounces ...................................................................... 148 

Units of Mass Not Greater Than Pounds and Kilograms .............................................................. 149 

Section 5. Tables of Equivalents ....................................................................................................... 151 

Units of Length .............................................................................................................................. 152 

Units of Area ................................................................................................................................. 153 

Units of Capacity or Volume ......................................................................................................... 154 

Units of Mass ................................................................................................................................. 156 

Appendix F. Glossary .............................................................................................................................. 159 

Index ......................................................................................................................................................... 167 

References ................................................................................................................................................. 173 
xv

2014 Amendments

The following table indicates the items amended by the 99th (2014) National Conference on Weights and 

Measures (NCWM). As appropriate, the text on the cited pages indicates the changes to a Handbook 133

section, or paragraph as “Added 2014” or “Amended 2014.” Unless otherwise noted, the effective date of 

the regulations added or amended in 2014 is January 1, 2015. 

Chapter

L&R

Committee

Item No.

Section Action Page

Chapter 3. Test 

Procedures – For 

Packages Labeled by 

Volume

260-2 

3.12. Fresh Oysters Labeled by 

Volume Amended 59 

3.12.1. Test Equipment Amended 59

3.12.2. Test Procedure Amended 60

Appendix C. Model 

Inspection Report 

Forms

Worksheet for Determining the Free 

Liquid and Net Volume of Oysters Addition 127 

Worksheet for Determining the Free 

Liquid and Net Volume of Oysters – 

Example

Addition 128
xvi

2014 Editorial Changes

The following items were deemed editorial in nature based on the following criteria: 1) the modified text 

did not change the meaning or procedure outlined, 2) modified text corrected an omission or clarified how 

the text was written, or 3) the item itself was reformatted and relocated in the text to make the 

organization of the content more meaningful. 

Chapter Section Action Page

All Chapters

All references to “inch-pound” 

has been changed to “U.S. 

customary.”

Chapter 4. Test Procedures –

Packages Labeled by Count, 

Linear Measure, Area, 

Thickness, and Combinations 

of Quantities

4.5. Polyethylene Sheet, 4.5.2. 

Test Procedure, Item 3. 

Text Box.

Corrected the minimum density 

for linear medium density 

polyethylene plastics from 0.92 

g/cm3 to 0.93 g/cm3.

77
Chapter 1. General Information

1 

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 laws and 

regulations. 

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).

1.1.1. When and Where to Use Package Checking Procedures

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

a. 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 this type of inspection does 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.

b. 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 under filled or underweight based on consumer complaints or findings made 

during other inspections, including those done at retail outlets.

c. 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 acceptable and 

practical for weights and measures jurisdictions to monitor packaging procedures and to detect 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

2 

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 2010) 

1.1.2. Selecting a Product for Testing

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. “Sampling Plans”) 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 of time. 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 

variations 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 Section 

1.2.5. “Exceptions to the Average and Individual Package Requirements.” 

1.2.1. 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 
Chapter 1. General Information

3 

one time. The collection of packages will pass or fail as a whole based on the results of tests on a 

sample drawn from the lot. 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.

1.2.2. 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 3.6. “Pressed and Blown Glass Tumblers and 

Stemware” and Section 4.2.1. “Packages Labeled with 50 Items or Fewer” for exceptions to this 

requirement.)

1.2.3. Individual Package Requirement

The variation of individual package contents from the labeled quantity must not be “unreasonably 

large.” In this handbook, packages that are under filled by more than the Maximum Allowable 

Variation (MAV) 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 (with the exception of textiles), which is usually controlled by the packer for economic, 

compliance, and other reasons.

(Amended 2010) 

1.2.4. Maximum Allowable Variation 

The limit of the “reasonable minus variation” for an under filled 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 an unreasonable minus error. Each 

sampling plan limits the number of negative package errors permitted to be greater than the MAV.

(Amended 2010) 

1.2.5. Exceptions to the Average and Individual Package Requirements

There is an exemption from the average requirement for packages labeled by count with 50 items or

fewer. 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. 

1.2.6. 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. 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

4 

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 Part 156.10.) 

1.2.6.1. Applying a Moisture Allowance

Some packaged products may lose or gain moisture and, therefore, lose or gain weight or volume 

after packaging. The amount of moisture loss 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, the moisture allowances may be applied before or after the package 

errors are determined.

To apply an allowance before determining package errors, adjust the Nominal Gross Weight (see 

Section 2.3.6. “Determine Nominal Gross Weight and Package Errors”), so the package errors are 

increased by an amount equal to the moisture allowance. This approach is used to account for 

moisture loss in both the average and individual package errors.

It is also permissible to apply the moisture allowances after individual package errors and average 

errors are determined. 

Example: 

A sample of a product that could be subject to moisture loss might fail because the 

average error is minus or the error in several of the sample packages are found to be 

unreasonable errors (i.e., the package error is greater than the Maximum Allowable 

Variation (MAV) permitted for the package’s labeled quantity). 

You may apply a moisture allowance after determining the package errors by adding the 

allowance to the Sample Error Limit (SEL) and then, comparing the average error to the SEL to 

determine compliance. The moisture allowance must be added to the MAV before evaluating 

sample errors to identify unreasonable minus errors. 

(Amended 2010) 

This handbook provides “moisture allowances” for some meat and poultry products, flour, pasta, 

and dry pet food. (See Chapter 2, Table 2-3. “Moisture Allowances”) 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 2.3.8. “Moisture 

Allowances”). 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) 
Chapter 1. General Information

5 

1.3. Sampling Plans 

This handbook contains two sampling plans used 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. 

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. 

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 97.5 % 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.

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.

1.3.1. Audit Tests

Audits may be used to speed the process of detecting possible net content violations. These audit 

procedures may include: 

• using smaller sample sizes; 

• using tare lists provided by manufacturers to spot check; or

• selecting samples without collecting a random sample. 

These audit procedures allow spot checking of more products than is possible with the more 

structured techniques, but do not take the place of “Category A” or “Category B” testing. 

Do not take enforcement action using audit test results. If, after an audit test, there is suspicion that 

the package lot 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 (USDA) regulates meat and poultry. The Food and Drug 

Administration (FDA) regulates food, drugs, cosmetic products, and medical devices under the Food, Drug, 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

6 

and Cosmetic Act (FDCA) and the Fair Packaging and Labeling Act (FPLA). The Federal Trade 

Commission (FTC) regulates most non-food consumer packaged products as part of the agency’s 

responsibility under the FPLA. The Environmental Protection Agency (EPA) regulates pesticides. The 

Bureau of Alcohol and Tobacco Tax and Trade Bureau (TTB) 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 Appendix A, Table 1-1. “Agencies Responsible for Package Regulations 

and Applicable Requirements” for information on the responsible agencies for package regulations. The 

requirements of this handbook 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

(MSDS). The inspector must also comply with federal, state, and local health and safety laws, and other 

appropriate requirements in effect at the time and location of the inspection. Contact your supervisor to 

obtain information regarding your agency’s health and safety 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.

1.7.1. 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 International System of 

Units (SI), usually through the National Institute of Standards and Technology (NIST). Standards 

must be used in the manner for which they were designed and calibrated. 
Chapter 1. General Information

7 

1.7.2. 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 

calibration procedures and other instructions found on NIST’s Laboratory Metrology and Calibration 

Procedures website at http://www.nist.gov/pml/wmd/labmetrology/calibration or using 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.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

8 

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Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

9 

Chapter 2. Test Procedures for Packages Labeled by Weight - Gravimetric 

Testing

2.1. Scope 

The gravimetric test method uses weight measurement to determine the net quantity of contents of 

packaged goods. This chapter includes general test methods to determine the net quantity of contents of 

packages labeled in terms of weight. Gravimetric testing is the preferred method of testing most products 

because it reduces destructive testing and improves measurement accuracy. 

2.2. Measurement Standards and Test Equipment 

2.2.1. Scale Requirements: 

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 ensures that the scale 

has adequate resolution to determine the net contents of the packages. Subsequent references to 

product test results requiring the agreement to within one scale division are based on scale divisions 

that are equal to or only slightly smaller than the MAV/6. (See Appendix A, Table 2-5. “Maximum 

Allowable Variations (MAVs) for Packages Labeled by Weight.”)

Example: 

The MAV for packages labeled with a net weight 113 g (0.25 lb) is 7.2 g (0.016 lb). Divide 

(÷) the MAV by 6 to obtain the maximum scale division that can be used to determine the 

gross, tare and net weights for a package size.

7.2 g (0.016) ÷ 6 = 1.2 g (0.002 lb) 

In this example, a 1 g (0.002 lb) scale division would be the maximum scale division 

appropriate for weighing these packages.

(Amended 2010) 

2.2.2. Scale Accuracy

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. 

Scales used to check packages must meet the acceptance tolerances specified for their accuracy class 

in the current edition of NIST Handbook 44 (HB 44) “Specifications, Tolerances, and Other 

Technical Requirements for Weighing and Measuring Devices.” The tolerances for Class II and 

Class III scales are presented in HB 44, Section 2.20. Scales, “T.N. Tolerances Applicable to Devices 

Marked I, II, III, III L, and IIII.”
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

10

Note: If the package checking scale is not marked with a “class” designation, use Table 2-1. “Class 

of Scale” to determine the applicable tolerance.

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.

2.2.3. Scale Tolerance 

Follow this procedure to determine the scale tolerance: 

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 5000 g and a minimum division of 0.1 g has 50 000 

divisions. 

5000 ÷ 0.1 g = 50 000 division

2. From Table 2-1. “Class of Scale”, determine the class of the scale using the minimum scale 

division and the maximum 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 is “II.”

Note: If a scale is used where the number of scale divisions is between 5001 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.

3. 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.

4. Determine the tolerance from Table 2-2. “Acceptance Tolerances for Class of Scale Based 

on Test Load in Divisions” in divisions appropriate for the test load and class of scale
Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

11

Example: 

If the scale has a minimum division of 0.1 g and a 1500 g mass standard is applied, 

the test load is equal to 15 000 divisions (1500/0.1). On a Class II scale with a test 

load between 5001 and 20 000 divisions, Table 2-2. “Acceptance Tolerances for 

Class of Scale Based on Test Load in Divisions” indicates the tolerance is plus or 

minus one division.

Table 2-1.

Class of Scale

Value of Scale Division1 Minimum and Maximum Number of 

Divisions

Class of Scale

Minimum Maximum

1 mg to 0.05 g 100 100 000 II

0.1 g or more 5000 100 000 II

0.1 g to 2 g

0.000 2 lb to 0.005 lb

0.005 oz to 0.125 oz

100 10 000 III

5 g or more

0.01 lb or more

0.25 oz or more

500 10 000 III

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 a 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.

Table 2-2. 

Acceptance Tolerances for Class of Scale Based on Test Load in Divisions

Test Load in Divisions

Tolerance Class II Scale Class III Scale

0 to 5000 0 to 500 Plus or Minus 0.5 Division

5001 to 20 000 501 to 2000 Plus or Minus 1.0 Division

20 001 or more 2001 to 4000 Plus or Minus 1.5 Divisions

Not Applicable 4001 or more Plus or Minus 2.5 Divisions
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

12

2.2.4. Scale Verification

Use the following procedures to verify the scale. These procedures, which are based on those 

required in NIST Handbook 44, have been modified to reduce the amount of time required for testing 

scales in field situations.

Do not use a scale if it has an error that exceeds the specified tolerance in Table 2-2 in any of the 

performance tests described in the following section. 

2.2.4.1. 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 % 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.

2.2.4.2. 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.

2.2.4.3. Shift Test 

When conducting a Shift Test on Bench Scales or Balances, use a test load equal to one-third of 

the “maximum test load” used for the “increasing-load test.” For bench scales (see Figure 2-1. 

“Bench Scales or Balances”) apply the test load as nearly as possible at the center of each 

quadrant of the load receiving element as shown in Figure 2-1. “Bench Scale or Balances.”

For Equal-Arm Balances, use a test load equal to one-half capacity centered successively at four 

points positioned equidistance between the center and the front, left, back, and right edges of each 

pan as shown (see Figure 2-2. “Equal-Arm Balance”). 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 area. 
Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

13

 

Position 

1 

Position 

2

Position 

4

Position 

3

 Figure 2-1. Bench Scales or Balances Figure 2-2. Equal-Arm Balance 

(Amended 2010) 

2.2.4.4. 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. 

2.2.5. Other Test Equipment Requirements

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

(http://www.nist.gov/pml/wmd/).

• 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 for Gravimetric Testing of Net Weight

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 encased-inice or ice glazed food is tested, refer to Section 2.6. “Determining the Net Weight of Encased-in-Ice and 

Ice Glazed Products.” 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

14

1. Identify and define the inspection lot.

2. Select the sampling plan.

3. Record inspection data using an official inspection report.

4. Select the random sample.

5. Select and determine tare.

6. Determine nominal gross weight and package errors.

7. Evaluate compliance with the Maximum Allowable Variation (MAV) requirement and the 

average requirement.

Each step will be described in more detail in the following sections.

2.3.1. 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. 

Lots may be made up of either standard or 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 pattern of weight, such as 

packages of meat, poultry, fish, or cheese.

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.

Note: 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. 

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). 

2.3.2. Select Sampling Plans

This handbook contains two sampling plans used to inspect packages: “Category A” and 

“Category B.” Use the “Category B” Sampling Plans to test meat and poultry products at point-of-
Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

15

pack locations that are subject to U.S. Department of Agriculture (USDA) Food Safety and Inspection 

Service (FSIS) requirements. When testing all other packages, use the “Category A” Sampling Plan. 

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

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

2.3.3. Record Inspection Data 

Use an official inspection report to record 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 C, “Model Inspection Report Forms.” (Refer to Appendix C for 

instructions on how to complete the forms’ box numbers.) 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. The procedure below describes how to record inspection data using the “Model Inspection 

Report Forms” in Appendix C. The same information should be recorded regardless of the form used. 

Note: Inspection reports should be legible and complete. Good recordkeeping practices typically 

include record retention for a specified period of time.

2.3.3.1. Procedure for Recording Data 

1. Record the product identity, packaging description, lot code, location of test, and other 

pertinent data.

2. Record the labeled net quantity of contents in Box 1. Record both metric and U.S. 

customary declarations if they are provided on the package label.

Example: 

If the labeled weight is 453 g (1 lb), record this in Box 1.

Note: When the declaration of net quantity on the package includes both the 

International System of Units (SI) (metric) and U.S. customary units, the larger of the 

two declarations must be verified. The rounding rules in NIST Handbook 130, 

“Uniform Packaging and Labeling Regulations” permit packers to round declarations 

up or down based on their knowledge of their package filling targets and the accuracy 

of packaging equipment. 

3. Determine the larger of the values by converting the SI declaration to U.S. customary

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 is 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 U.S. 

customary declaration and should be used to verify the net contents of the package. 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

16

4. 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.

Examples: 

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.”

− 0.5 g ÷ 0.1 = 5 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.” 

0.016 ÷ 0.001 = 16 dimensionless units 

Note: When using dimensionless units, multiply package errors by the unit of measure 

to obtain the package error in weight.

Note: 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. Refer to Appendix F. 

“Glossary,” for the definition of dimensionless units.

5. 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 using the Tables in 

Appendix A, 2-5 through 2-10.

6. 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).

7. Determine how many minus package errors are permitted to exceed the MAV, (errors 

known as unreasonable minus errors or UMEs), see Column 4 in either Table 2-1. 

“Sampling Plans for Category A” or Table 2-2. “Sampling Plans for Category B” (refer 

to Appendix A). Record this number in Box 8.

2.3.4. Random Sample Selection

It is important to select a random sample when conducting an official package inspection. Follow the 

steps below to select your sample. If the packages for the sample are not randomly selected, the test 

results may not be statistically valid.

1. 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. 

2. Determine sample size using Appendix A, Table 2-1, “Sampling Plans for Category A” or 

Table 2-2, “Sampling Plans for Category B.” 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 
Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

17

the appropriate sample size in Column 2 and record this number in Box 6 of the report form.

3. Randomly select a sample from the inspection lot. Random number tables (see Appendix B. 

“Random Number Tables”) or a calculator that is able to generate random numbers may be 

used to identify the sample.

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.

2.3.5. Procedures for Determining Tare 

There are 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.

a. Used Dry Tare 

Used Dry Tare is 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 verification procedures described in this handbook reference Used Dry Tare.

Note: When testing frozen foods with Used Dry Tare, the frost found inside frozen food 

packages is included as part of the net contents, except in instances in which glazed or frozen 

foods are tested according to Section 2.6. “Net Weight of Encased-in-Ice and Ice Glazed 

Products.” 

b. Unused Dry Tare

Unused Dry Tare is 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. 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. 

c. Wet Tare

Wet Tare is used tare material where no effort is made to dry the tare material. Free-flowing 

liquids are considered part of the tare weight.

Wet tare procedures must not be used to verify the labeled net weight of packages of meat and 

poultry packed at an official United States Department of Agriculture (USDA) facility and 

bearing a USDA seal of inspection. The USDA Food Safety and Inspection Service (FSIS) 

adopted specific sections of the 2005 4thEdition of NIST HB 133 by reference in 2008 but not the 

“wet tare” method for determining net weight compliance. FSIS considers the free-flowing 

liquids in packages of meat and poultry products, including single-ingredient, raw poultry 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

18

products, to be integral components of these products (see Federal Register, September 9, 2008 

[Volume 73, Number 175] [Final Rule – pages 52189-52193]).

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 the packages, the inspector must allow for moisture loss. 

(Amended 2010) 

2.3.5.1. Determination of Tare Sample and Average Tare Weight

Except in the instance of applying Unused Dry Tare, use this procedure for selecting and 

determining the tare sample and average tare weight. Depending upon the initial tare sample 

results, additional tare samples may need to be taken. 

1. Determine the initial tare sample size using Column 5 under initial tare sample size in 

Appendix A. Table 2-1. “Sampling Plans for Category A” or Column 3 under initial 

tare sample size in Appendix A, Table 2-2. “Sampling Plans for Category B.” Record 

the initial tare sample size in Box 7 on the appropriate form located in Appendix C. 

Model Inspection Report Forms.

Note: The initial tare sample size is considered the total tare sample size for the inspection 

lot when the sample size is less than 12.

2. 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. 

3. 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.

4. Except for aerosol or other pressurized packages, open the sample packages, empty, 

clean, and dry them as appropriate for the packaging material.

5. Determine the tare weight for each package in the initial tare sample and record the 

value in Block b, “Tare Wt” under the appropriate package number column.

6. For sample sizes of 12 or more, subtract the individual tare weights from the respective

package gross weights (Block a, minus Block b, on the report form) to obtain the net 

weight for each package and record each value in Block c, “Net Wt,” on the report form.

7. Determine and record the “Range of Package Errors (Rc)” for the initial tare sample in 

Box 9 on the report form. The range is the difference between the package errors.

(Amended 2002) 

8. Determine and record the “Range of Tare Weights (Rt)” in Box 10.

9. Compute the ratio Rc/Rt by dividing the value in Box 9 by the value in Box 10. Record 

the resulting value in Box 11. Rc and Rt must both be in the same unit of measure or 

both in dimensionless units.
Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

19

10. Determine and record in Box 12 the total number of tare samples to be opened for the 

tare determination from either Appendix A, Table 2-3. “Category A” or 

Table 2-4. “Category B.” 

 In the first column (titled Ratio of Rc/Rt), locate the range in which the computed 

Rc/Rt falls. Then, read across to the column headed with the appropriate sample 

size.

 If the total number of packages to open equals the number already opened, go to 

Step 11. 

 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. 

 Open and weigh as per Steps 3, 4, and 5 and go to Step 11. Enter the total number 

of tare samples in Box 12.

11. Determine the average tare weight using the tare weight values for all the packages 

opened and record the average tare weight in Box 13.

2.3.5.1.1. Unused Dry Tare

The average tare weight may be determined 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 utilize 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 varies, 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.

2.3.5.2. Special Procedures for Determining Tare

a. Aerosol Containers

Aerosol containers: are handled differently for two reasons. First, regulations in NIST 

HB 130 under the “Uniform Packaging and Labeling Regulation” (UPLR) 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.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

20

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. 

b. Vacuum Packed Coffee

The gross weight of a container (typically a metal 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. 

(Amended 2002) 

2.3.6. Determine Nominal Gross Weight and Package Error 

2.3.6.1. Determine Nominal Gross Weight

A nominal gross weight is used to calculate 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). Record in Box 14. 

The nominal gross weight is represented by the formula: 

Nominal gross weight = average tare + labeled weight 

2.3.6.2. Determine Package Error

To obtain the package error, subtract the nominal gross weight from each package’s gross weight. 

The package error is represented by the formula:

Package error = gross weight − nominal gross weight

(Added 2010) 

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. 

• Standard Packages. – Record the package error in the appropriate plus or minus column 

on the report form for each package opened for tare. 

• 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 
Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

21

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. This section does not prohibit the use of software or units of weight 

instead of dimensionless units.

Example: 

If weighing in 0.001 lb increments, the unit of measure is 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. 

Determine the errors for the rest of the sample by subtracting the nominal gross weight (Box 14) 

from the gross weight of each of the unopened sample packages. Record the package errors in 

the “Package Errors” section of the report form using either units of weight (lb or g) or 

dimensionless units. 

2.3.6.3. Compute Total Package Error

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, indicating the 

positive or negative value of the error.

(Amended 2010) 

2.3.7. Evaluate for Compliance 

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 Section 2.3.8. “Moisture 

Allowances” to correct the MAV.

2.3.7.1. Maximum Allowable Variation (MAV) Requirement:

1. 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 Minus Errors.” Record the number of unreasonable minus errors found 

in the sample in Box 16.

2. 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.

2.3.7.2. Average Requirement: 

1. 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. 

2. Compute the average error in terms of weight (if working in dimensionless units up to 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

22

this time) by multiplying the average error in dimensionless units by the unit of measure 

and record the value in Box 19. If the average error is positive, the inspection lot passes 

the average requirement. If the average error is negative, the inspection lot fails under a 

“Category B” test. Record in Box 20.

Note: If the total error recorded in Box 15 is a plus value, and Box 17 is “No,” (the number 

of unreasonable errors is equal to or less than the number allowed, recorded in Box 8), the 

lot passes.

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.

1 2 (X X) 1 1 = ∑ − − =

n s i n i

 Obtain the Sample Correction Factor from Column 3 of Appendix A. Table 2-1. 

“Sampling Plans for Category A” test. Record this value in Box 22.

 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 Sample Error Limit 

(Box 23), the inspection lot passes.

 If the value of the Average Error (disregarding the sign) (Box 18) is larger than 

the Sample Error Limit (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.

2.3.8. Moisture Allowances

When no predetermined allowance is found in NIST HB 133, the potential for moisture loss must be 

considered. Inspectors should follow their jurisdiction’s guidance for making their determination on 

an acceptable moisture allowance.

(Added 2010) 

If the product tested is subject to moisture loss, provide for the moisture allowance by following one 

of the two procedures listed below.

2.3.8.1. Applying Moisture Loss before Determining Package Errors

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

(See Table 2-3. “Moisture Allowances.”)
Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

23

Table 2-3.

Moisture Allowances 

Verifying the labeled 

net weight of packages 

of:

Moisture 

Allowance is: Notes

Flour 3 %

Dry pet food 3 % 

Dry pet food means all extruded dog and cat foods and 

baked treats packaged in Kraft paper bags and/or cardboard 

boxes with a moisture content of 13 % or less at time of 

pack.

Pasta products 3 % 

Pasta products means all macaroni, noodle, and like 

products packaged in kraft paper bags, paperboard cartons, 

and/or flexible plastic bags with a moisture content of 13 % 

or less at the time of pack.

Borax See 

Section 2.4.

Wet Tare Only1

Fresh poultry 3 % 

Fresh poultry is defined as poultry above a temperature of 

− 3 °C (26 °F) that yields or gives when pushed with the 

thumb. 

Franks or hot dogs 2.5 %

Bacon, fresh sausage, 

and luncheon meats 0 % 

For packages of bacon, fresh sausage, and luncheon meats, 

there is no moisture allowance if there is no free-flowing 

liquid or absorbent material 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 Used Dried Tare are equivalent.

1

Wet tare procedures must not be used to verify the labeled net weight of packages of meat and poultry 

packed at an official United States Department of Agriculture (USDA) facility and bearing a USDA seal 

of inspection. The Food Safety and Inspection Service (FSIS) adopted specific sections of the 2005 

4th edition of NIST HB 133 by reference in 2008 but not the “Wet Tare” method for determining net 

weight compliance. FSIS considers the free-flowing liquids in packages of meat and poultry products, 

including single-ingredient, raw poultry products, to be integral components of these products (see 

Federal Register, September 9, 2008 [Volume 73, Number 175] [Final Rule – pages 52189-52193]). 

(Amended 2010 and 2013) 

Note: There is no moisture allowance when inspecting meat and poultry from a USDA inspected plant 

when Used Dry Tare and “Category A” sampling plans are used.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

24

Note: For the Wet Tare Only section of Table 2-3, free-flowing liquid and liquid absorbed by packaging 

materials in contact with the product are part of the wet tare.

(Added 2010) 

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

value of the allowance. Record this value in Box 13a.

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) 

3. If the Moisture Allowance is known in advance (e.g., flour, pasta products, and dry pet 

food), it can be applied by adjusting the Nominal Gross Weight used to determine the 

sample package errors. The Moisture Allowance in Box 13a is subtracted from the

Nominal Gross Weight to obtain an Adjusted Nominal Gross Weight which is entered in 

Box 14. The Nominal Gross Weight is defined in Section 2.3.6.1. as the sum of the 

Labeled Weight and the Average Tare Weight from Box 13. 

Example: 

Use a Labeled Weight of 907 g (2 lb) and an Average Tare Weight of 14 g 

(0.03 lb) 

The calculation is:

Labeled Net Quantity of Contents 907 g (2 lb) + Average Tare Weight 14 g 

(0.03 lb) = 921 g (2.03 lb) – Moisture Allowance 27 g (0.06 lb) = Adjusted 

Nominal Gross Weight of 894 g (1.97 lb) 

This result is entered in Box 14. 

4. Determine package errors by subtracting the Adjusted Nominal Gross Weight from the 

Gross Weights of the Sample Packages.

Example: 

The calculation is:

Gross Weight of the Sample Packages – Adjusted Nominal Gross Weight = 

Package Error

Note: When the Nominal Gross Weight is adjusted by subtracting the Moisture Allowance 

value(s) the Maximum Allowable Variation(s) is not changed. This is because the errors 

that will be found in the sample packages have been adjusted by subtracting the Moisture 

Allowance (e.g., 3 %) from the Nominal Gross Weight. That increases the individual 

package errors by the amount of the moisture allowance (e.g., 3 %). If the value(s) of the 

MAV(s) were also adjusted it would result in doubling the allowance. MAV is always 

based on the labeled net quantity.

(Added 2010) 
Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

25

2.3.8.2. Applying Moisture Allowance after Determining Package Errors

Adjustments can be made when the value of the Moisture Allowance is determined following the 

test (e.g., after the sample fails or if a packer provides reasonable moisture allowance based on 

data obtained using a scientific method) using the following approach: 

If the sample fails the Average Requirement but has no unreasonable package errors, only Step 1 

is used. If the sample passes the Average Requirement but fails because the sample included one 

or more Unreasonable Minus Errors, only Step 2 is used.

If the sample fails the Average and MAV Requirements, both of the following steps are applied. 

1. Use the following approach to apply a Moisture Allowance to the Average Requirement

after the test is completed: 

 the Moisture Allowance is computed; 

Example: 

3 % x 907 g (2 lb) = 27 g (0.06 lb) 

 added to the Sample Error Limit;

Example: 

If the Sample Error Limit is 0.023, add 0.06 to obtain an Adjusted Sample 

Error Limit of 0.083)

 the Adjusted Sample Error Limit is then compared to the Average Error of the 

Sample; and

 if the average error (disregarding sign) in Box 18 is smaller than the Adjusted 

Sample Error Limit, the sample passes.

HOWEVER,

 if the average error (disregarding sign) in Box 18 is larger than the Adjusted Sample 

Error Limit, the sample fails.

2. To apply Moisture Allowance to the MAV(s) after the test, the following method is 

recommended:

 compute Moisture Allowance; 

Example: 

3 % x 907 g (2 lb) = 27 g (0.06 lb)

 add to MAV for labeled net quantity of the package to get Adjusted Maximum 

Allowable Variations ;
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

26

Example:

MAV for 907 g (2 lb) is 31.7 g (0.07 lb) + 27 g (0.06 lb) = 

Adjusted Maximum Allowable Variation(s) of 58.7 g (0.13 lb)

 compare each minus package error to the Adjusted MAV;

 mark package errors that exceed the Adjusted MAV and record the number of 

unreasonable minus errors found in the sample; and

 if this number exceeds the number of unreasonable errors allowed, the sample fails.

 (Added 2010) 

2.3.8.3. Moisture Allowance Gray Area

When the average error of a lot of fresh poultry, franks/hot dogs, or pasta products is minus but 

does not exceed the established “moisture allowance” or “gray area,” contact the packer or plant

management personnel to determine what information is available on the lot in question. 

Questions to the plant management representative may include:

• Is a quality control program in place?

• What information is available concerning the lot in question? 

• If net weight checks were completed, what were the results of those checks?

• What adjustments, if any, were made to the target weight?

Note: If the plant management has data on the lot, such data may help to substantiate that the 

“lot” had met the net content requirements at the point of manufacture. 

This handbook provides “moisture allowances” for some meat and poultry products, flour, pasta 

products, 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.

Reasonable variations 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 short-weight condition or was distributed under 

inappropriate or damaging distribution practices, appropriate enforcement action should be taken. 

(Amended 2010 and 2013) 

2.4. Borax 

Use the following procedure 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. 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 
Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

27

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. 

2.4.1. 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 

2.4.2. Test Procedure 

1. Follow Section 2.3.1. through 2.3.7 to define the inspection lot, use a “Category A” 

sampling plan in the inspection; select a random sample, determine tare and package errors 

and evaluate results.

2. 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.

3. Determine the empty weight of the density cup.

4. Place the density cup in the pan and put the funnel on top of the density cup. Close the 

funnel slide-gate.

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

overflowing.

6. Quickly remove the slide-gate from the funnel, allowing the commodity to flow into the 

density cup.

7. Carefully, without agitating the density cup, remove the funnel and level off the commodity 

with the ruler or straightedge. Hold the ruler or straightedge 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.

8. Weigh (in pounds) the filled density cup to determine gross weight. Subtract the empty 

density cup weight from the gross weight. This will give the net weight of the commodity.

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

10. Divide the answer just obtained (Step 9) by the weight of the commodity in the density cup, 

determined in Step 8 above. The result is the net volume of commodity in the package in 

milliliters.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

28

11. Compare the net volume of the commodity in the package with the volume declared on the 

package. The volume declaration must not appear on the principal display panel. Instead, it 

will appear on the back or side of the package and may appear as:

Volume ____ mL per NIST Handbook 133 

Note: 1 mL = 1 cm3

12. 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. 

13. 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. 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 (FDA).

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. 

2.5.1. Test Equipment 

• Scales and weights recommended in Section 2.2. “Measurement Standards and Test 

Equipment” 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;

 For canned tomatoes, a U.S. Standard test sieve with 11.2 mm (

7

/16 in) openings must be 

used. 

NOTE: The sieve is used, if is necessary, to determine the percentage of solids in the 

container. 
Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

29

• Stopwatch 

 (Amended 2010) 

2.5.2. Test Procedure 

1. Follow the Section 2.3.1 through Section 2.3.4. to define an inspection lot, select

“Category A” or a “Category B” sampling plan in the inspection (depending on the location 

of test); and select a random sample.

2. Use Appendix C. “Standard Package Report.” Fill out Boxes 1 through 8. Determine and 

record on a worksheet the weight of the receiving pan.

3. Determine and record on a worksheet the gross weight of each individual package 

comprising the sample.

4. Pour the contents of the first package into the dry sieve with the receiving pan beneath it, 

incline sieve to an angle between 17° to 20° from horizontal to facilitate drainage, and allow 

the liquid from the product to drain into receiving pan for two minutes. (Do not shake or 

shift material on the sieve.) Remove sieve and product.

5. 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 on the worksheet.

6. Subtract the weight of the receiving pan, determined in Step 2, from the weight obtained in 

Step 5 to obtain the package tare weight (which includes the weight of the liquid). Record 

package tare weight on the worksheet with the associated gross weight of the package.

7. Subtract the tare weight, found in Step 6, from the corresponding package gross weight 

determined in Step 3 to obtain the drained weight of that package. Record package net weight 

on the worksheet. Determine the package error (drained weight – labeled drained weight)

and record on worksheet.

8. Repeat Steps 4 through 7 for the remaining packages in the sample, cleaning and drying the 

sieve and receiving pan between measurements of individual packages.

9. Transfer the individual package errors to the Standard Pack Report form.

10. To determine lot conformance, return to Section 2.3.7. “Evaluate for Compliance.”

2.6. Net Weight of Encased-in-Ice and Ice Glazed Products

2.6.1. Net Weight of Encased in Ice and Frozen Block Product 

Note: For determining the net weight of ice glazed seafood, meat, poultry, or similar products, 

follow the procedure in Section 2.6.2. “Net Weight of Ice Glazed Seafood, Meat, Poultry or Similar 

Products.” 

2.6.1.1. Test Equipment

• Balance and weights (used to verify accuracy)
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

30

• Partial immersion thermometer or equivalent with 1 °C (2 °F) graduations and a − 35 °C 

to + 50 °C (− 30 °F to +120 °F) accurate to ± 1 °C (± 2 °F)

• Water source and hose with an approximate flow rate of 4 L to 15 L (1 gal to 4 gal) per 

minute for thawing blocks and other products 

• Sink or other receptacle [i.e., bucket with a capacity of approximately 15 L (4 gal)] for 

thawing blocks and other products

• A wire mesh basket (e.g., used for testing large frozen blocks of shrimp) or a container 

that is large enough to hold the contents of one 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

• Means to determine a 30° angle 

• Pan for weighing the thawed and drained product 

• Stopwatch 

2.6.1.2. Test Procedure for Encased-in-Ice Product Only

1. Follow Section 2.3.1. through 2.3.4. to define the inspection lot, select a sampling plan 

and select a random sample.

2. Place the unwrapped frozen seafood, meat, poultry, or similar products in the wire mesh 

basket or an open container to thaw (e.g., it is not placed in a plastic bag) 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. 

3. Maintain a continuous flow of water into the bottom of the container to keep the 

temperature within the specified range. 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). 

Note: Direct immersion does not result in the product absorbing moisture because the 

freezing process causes the tissue to lose its ability to hold water.

4. 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.

5. Without shifting the product, incline the sieve 30° from the horizontal position to 

facilitate drainage, and drain for two minutes. 

6. While the product is draining, place pan on scale and tare the scale reading to zero.
Chapter 2.Test Procedures for Packages Labeled by Weights – Gravimetric Testing

31

7. At the end of the drain time, immediately transfer the product to the tared pan for 

weighing to determine the net weight of the product.

 (Amended 2010) 

2.6.2. Net Weight of Ice Glazed Seafood, Meat, Poultry or Similar Products

For ice glazed seafood, meat, poultry or similar products, determine the net weight after removing the 

glaze using the following procedure. 

2.6.2.1. Test Equipment

• Balance and weights (used to verify accuracy)

• Continuous cold water source 

• Number 8 sieve and receiving pan, 20 cm (8 in) for packages 453 g (1 lb) or less. A 

30 cm (12 in) for packages more than 453 g (1 lb). 

• Means to determine a 17° to 20° angle 

• Stopwatch 

2.6.2.2. Test Procedures for Ice-Glazed Product Only

1. Follow the Section 2.3.1. through Section 2.3.4. to define an inspection lot, select 

“Category A” or a “Category B” sampling plan in the inspection (depending on the 

location of test), and select a random sample.

2. Fill out the header information on boxes 1 through 8 on the Ice Glazed Package Report 

form (See Appendix C). A tare sample is not needed. Record package price, price per 

pound, lot size, sample size, and unit of measure in Step 1 of the Ice Glazed Package 

Worksheet (See Appendix C).

Note: Use an official inspection report to record the inspection information. Attach 

additional worksheets, test notes, and other information as needed. This handbook provides 

an Ice Glazed Worksheet and Ice Glazed Package Report form in Appendix C. Modify the 

worksheet, package report and the box numbers to meet your agency’s needs. Other formats 

that contain more or less information may be acceptable.

3. Number each package. Weigh each package for gross package weight and enter in 

Row 1 “Gross Pkg. Weight” on worksheet.

4. Enter the labeled net weight in Row 2 “Labeled Net Weight” for each package on the 

worksheet. If dual units, determine and enter the larger of the two units.

5. Record the maximum allowable variation on Row 3 “MAV” on the worksheet.

6. Weigh receiving pan and record the weight in Row 4, “Receiving Pan Weight” on the 

worksheet.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

32

7. Deglaze the product. Remove a package from low temperature storage; open it 

immediately and place the contents in the sieve or other draining device (e.g., colander) 

under a gentle spray of cold water. Carefully agitate the product. Handle with care to 

avoid breaking the product. Continue the spraying process 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 partial thawing of the product. Nonetheless, remove all ice glaze because it may 

be a substantial part of the package weight.

8. Transfer the product to the sieve (if the product is not already in the sieve). Without 

shifting the product, incline the sieve to an angle of 17° to 20° to facilitate drainage and 

drain (into waste receptacle or sink) for two minutes using a stopwatch.

9. At the end of the drain time, immediately transfer the entire product to the receiving pan 

for weighing to determine the net weight. 

10. Place the product and receiving pan on the scale and weigh. Record the net weight in 

Row 5 on the ice glazed package worksheet. The net weight of product is equal to the 

weight of the receiving pan and the product minus the receiving pan weight.

11. The package error is equal to the net weight of the product minus the labeled weight. 

Record the package error in Row 6.

12. Repeat Steps 2 through 10 for each package in the sample, cleaning the sieve, cleaning 

and drying the receiving pan between package measurements.

13. Transfer data from the Ice Glazed Package Worksheet to the Ice Glazed Package Report.

2.6.3. Evaluation of Results 

Follow the procedures in Section 2.3.7. “Evaluate for Compliance.” 

(Amended 2010) 
Chapter 3. Test Procedures – For Packages Labeled by Volume

33

Chapter 3. Test Procedures – For Packages Labeled by Volume

3.1. Scope

Use these procedures 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 chemicals. 

This chapter also includes procedures for testing the capacities of containers such as paper cups, bowls, 

glass tumblers, and stemware.

These procedures do not cover berry baskets and rigid-dry measures that are covered by specific code 

requirements in NIST Handbook 44 “Specifications, Tolerances, and Other Technical Requirements for 

Weighing and Measuring Devices.”

3.1.1. Test Methods

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. 

If the density varies from one package to another, test each package using the volumetric test 

procedures described in this chapter. Special test methods are required for a number of unique 

products so care should be taken to select the correct test procedure.

Reference Temperature:

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. 

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 °C (± 5 °F).
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

34

Table 3-1. 

Reference Temperatures for Liquids

If the liquid commodity is: Volume is determined at the 

reference temperature of:

Code of Federal Regulation 

Reference*

Beer 4 °C (39.1 °F) 27 CFR, Part 7.10

Distilled Spirits 15.56 °C (60 °F) 27 CFR, Part 5.11

Frozen food - sold and consumed 

in the frozen state At the frozen temperature 21 CFR §101.105(b)(2)(i) 

Petroleum 15.6 °C (60 °F) 16 CFR §500.8(b)

Refrigerated food (e.g., milk and 

other dairy products labeled 

“KEEP REFRIGERATED”)

4 °C (40 °F) 21 CFR §101.105(b)(2)(ii) 

Other liquids and wine (e.g., 

includes liquids sold in a 

refrigerated state for immediate 

customer consumption such as 

soft-drinks, bottled water and 

others that do not require 

refrigeration)

20 °C (68 °F)

Food: 21 CFR 101.105(b)(2)(iii) 

Non-Food: 16 CFR §500.8(b) 

Wine: 27 CFR, Part 4.10 (b) 

*The Code of Federal Regulations can be accessed online at: http://www.gpoaccess.gov/

(Amended 2010) 

3.2. Gravimetric Test Procedure for Non-Viscous Liquids

3.2.1. Test 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/1000 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 

(0.010 lb) so the scale is suitable for making a density determination.
Chapter 3. Test Procedures – For Packages Labeled by Volume

35

• A partial immersion thermometer (or equivalent) with a range of − 35 °C to + 50 °C (30 °F to 

120 °F), at least 1 °C (1 °F) graduations, and with a tolerance of ± 1 °C (± 2 °F). 

• Volumetric measures

Note: 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 U.S. customary 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 1⁄2 fl dr 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 

3.2.2. Test Procedure

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan in the 

inspection. Select a random sample.

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.

(Amended 2004) 

Example: 

If testing a 1 L bottle of juice or a soft drink, select a 500 mL volumetric measure.

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 procedure:
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

36

 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 the flask 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 flask 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.

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. 

6. Position the flask 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. Evaluate the density variation.

 Select a volumetric measure equal to or one size smaller than the labeled volume 

(depending on the product) and prepare it as described in Step 4 of this section. Then 

determine and record its empty weight.

 Determine acceptability of the liquid density variation, using two packages as follows:

• Determine the gross weight of the first package.

• Pour the liquid from the first package into a flask. Measure exactly to the nominal 

capacity marked on the neck of the measure.

• Weigh the filled flask 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 

flask.

• 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,
Chapter 3. Test Procedures – For Packages Labeled by Volume

37

use the volumetric procedure in Section 3.3. “Volumetric Test Procedure for NonViscous Liquids.”

8. Determine the Average Used Dry Tare Weight of the sample according to provisions of 

Section 2.3.5. “Procedures for Determining Tare.”

9. Calculate the Average Product Density by adding the densities of the liquid from the two 

packages and dividing the sum by two.

10. 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 ×

[Labeled Volume/Flask Capacity]) + (Average Used Dry Tare Weight)

11. Weigh the remaining packages in the sample.

12. 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.

13. 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.

3.2.3. Evaluation of Results

Follow the procedures in Chapter 2, Section 2.3.7. “Evaluate for Compliance” to determine lot 

conformance.

3.3. Volumetric Test Procedure for Non-Viscous Liquids

If it is determined that the densities of the liquids vary beyond the specified limit, use the volumetric test 

procedure below to test the product. 

3.3.1. Test Equipment

• A partial immersion thermometer (or equivalent) with a range of − 35 °C to + 50 °C (30 °F to 

120 °F), at least 1 °C (1 °F) graduations, and with a tolerance of ± 1 °C (± 2 °F). 

• Volumetric measures

Note: 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 U.S. customary units the use of 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

38

measuring flasks and graduates with capacities of gill, half-pint, pint, quart, halfgallon, gallon, and a 2 fl oz cylindrical graduate, graduated to 1⁄2 fl dr 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 

3.3.2. Test Procedure

1. Follow Steps 1 through 6 in Section 3.2. “Gravimetric Test Procedure for Non-Viscous 

Liquids” for each package in the sample. 

2. In Step 5, drain the container into the flask for one minute after the stream of liquid breaks 

into drops.

3. 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.

3.3.3. Evaluation of Results

Follow the procedures in Chapter 2, Section 2.3.7. “Evaluate for Compliance” to determine lot 

conformance.

3.4. Volumetric Test Procedures for Viscous Fluids – Headspace

Depending on how level the surface of the commodity is, use one of two headspace test procedures. Use 

the headspace test procedure in Section 3.4.2.a. to determine volume where the liquid has a level surface 

(e.g., oils, syrups, and other viscous liquids). Use the procedure in Section 3.4.2.b. to determine volume 

where the commodity does not have a level surface (e.g., mayonnaise and salad dressing).

Before conducting either of the following volumetric test procedures, follow Section 2.3.1. “Define the 

Inspection Lot.” Use a “Category A” sampling plan in the inspection; select a random sample, then use

one of the following procedures to determine lot compliance.

3.4.1. 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 
Chapter 3. Test Procedures – For Packages Labeled by Volume

39

 Class A 100 mL buret as defined by the latest version of the ASTM E287-2, “Standard 

Specification for Laboratory Glass Graduated Burets.” 

 Class A pipets, calibrated “to deliver “as defined by the latest version of ASTM E96902, 

“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 to be 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° 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) apart around the periphery of the disk and 3 mm (1

/8 in) from the outer 

edge. All edges must be smooth. 

• Stopwatch 

• Partial immersion thermometer (or equivalent) with 1°C (2 °F) graduations and a range of 

− 35 °C to + 50 °C (− 30 °F to + 120 °F) accurate to ± 1°C (± 2 °F)

3.4.2. Test Procedures

a. Test Procedure for Testing Oils, Syrups, and other Viscous Liquids with a Smooth 

and Level Surface

Use the volumetric headspace procedure described in this section to determine volume when the 

commodity has a level surface. Open every package in the sample.

Note: Make all measurements on a level surface.

1. 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.” Verify with a thermometer that the product has maintained 

the reference temperature.

2. 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.

3. Empty, clean, and dry the package.

4. Refill the container with water measured from a volumetric standard to the original 

liquid headspace level measured in Step 2 of this procedure until the water touches the 

depth gauge.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

40

5. Determine the amount of water used in Step 4 of this procedure to obtain the volume of 

the liquid and calculate the “package error” based on that volume.

“Package Error” = Labeled Value – Measured Volume

b. Test Procedure for Testing Mayonnaise, Salad Dressing, and Water Immiscible 

Products with no Smooth and Level Surface

Use the following volumetric headspace procedure to determine volume when the commodity 

does not have a level 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.

(Amended 2010) 

Note: Make all measurements on a level surface.

1. 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.”

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

the opening.

3. 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.

 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.

4. To obtain the headspace capacity, record the volume of water used to fill the container 

and subtract 1mL (0.03 fl oz), which is the amount of water held in the hole in the disk 

specified.

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

6. Using Steps 3 and 4 of this procedure, 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

7. From the container volume determined in Step 6 of this procedure, subtract the 

headspace capacity in Step 4 of this procedure to obtain the measured volume of the 
Chapter 3. Test Procedures – For Packages Labeled by Volume

41

product.

8. Calculate the “package error” for that volume where “package error” equals labeled 

volume minus the measured volume of the product.

3.4.3. Evaluation of Results

For either of the above procedures, follow the procedures in Section 2.3.7. “Evaluate for Compliance” 

to determine lot conformance. 

3.5. Goods Labeled by Capacity – Volumetric Test Procedure

3.5.1. Test Equipment

Use the test equipment in Section 3.4. under “Volumetric Test Procedures for Viscous Fluids – 

Headspace” (except for the micrometer depth gage) to perform this test procedure. 

3.5.2. Test Procedure

Note: Make all measurements on a level surface.

1. Before conducting any of the following volumetric test procedures, refer to 

Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan in the 

inspection; select a random sample.

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.

 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 Steps 3 and 4 of this procedure.

6. To determine package errors, subtract the total container volume obtained in Step 4 of this 

procedure from the labeled capacity of the container.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

42

3.5.3. Evaluation of Results

Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine lot compliance. 

3.6. Pressed and Blown Glass Tumblers and Stemware

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.”

3.6.1. Test Equipment

Use the test equipment in Section 3.4. under “Volumetric Test Procedures for Viscous Fluids – 

Headspace” (except for the micrometer depth gage) to perform this test procedure. 

3.6.2. Test Procedure

1. Follow Section 2.3.1. “Define the Inspection Lot” and determine which sampling plan to use 

in the inspection, select a random sample, and then use the volumetric test procedure in 

Section 3.5. “Goods Labeled by Capacity – Volumetric Test Procedure” to determine 

container capacity and volume errors. 

2. 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: The allowable difference is:

200 mL or less ± 10 mL

More than 200 mL ± 5 % of the labeled capacity 

If the capacity in U.S. customary units is: Then the allowable difference is:

5 fl oz or less ± 1⁄4 fl oz

More than 5 fl oz ± 5 % of the labeled capacity

3.6.3. Evaluation of Results

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. (Table 2-11, 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.

• 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.
Chapter 3. Test Procedures – For Packages Labeled by Volume

43

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.

3.7. Volumetric Test Procedure for Paint, Varnish, and Lacquers – Non-aerosol 

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 that 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.

3.7.1. Test Equipment

• A scale that meets the requirements in 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 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

44

3.7.2. Test Procedures 

a. Field (Retail) Auditing Procedure

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 except 4 L (1 gal), 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 since only their critical 

dimensions are being measured.

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.

Note: When instructed to record a measurement in a column, refer to the numbered columns in 

the “Audit Worksheet for Checking Paint” in this section.

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) using a diameter tape. 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. 
Chapter 3. Test Procedures – For Packages Labeled by Volume

45

“Thickness of Paint Can Walls and Labels” below:

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.

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.

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 D2H 

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 Section 3.7.2.c. “Violation Procedure.” 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

46

Table 3-3. 

Thickness of Paint Can Walls and Labels

Can Size Wall Thickness

4 L (1 gal) 250 μm (0.25 mm) [0.010 in] 2 L (1⁄2 gal)

1 L (1 qt) 230 μm (0.23 mm) [0.009 in] 500 mL (1 pt)

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)

Note: 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)

Can Diameter

1.

Can 

Height

2.

Top

3. 

Middle

4. 

Bottom

5. 

Average

6.

Avg. 

Liquid 

Diameter

7.

Avg. 

Liquid 

Level

8.

Avg. 

Container 

Depth

9.

Avg. 

Liquid 

Depth

10. 

Volume1

1

10. Volume = 0.7854 × 6 × 6 × 9

b. Plant Audit Test Procedure

Use the following procedure 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.

Note: When instructed to record a measurement in a column, refer to the numbered columns in 

the “Audit Worksheet for Checking Paint” in Section 3.7.2.a.

1. Follow Steps 1 through 6 of the Field Retail Audit Test in Section 3.7.2.a.

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

47

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:

 For 500 mL or (1 pt) cans – within 25 μm (0.025 mm) (0.001 in)

 For 1 L or (1 qt) cans – within 50 μm (0.05 mm) (0.002 in) 

 For 2 L or (1⁄2 gal) cans – within 75 μm (0.075 mm) (0.003 in)

 For 4 L or (1 gal) cans – within 100 μm (0.1 mm) (0.004 in)

4. 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. When the audit 

test indicates that short measure is possible use the “Violation Procedure” in Section 

3.7.2.c.

(Amended 2010) 

c. Violation Procedure 

Use the following method if the liquid level is within the measuring range of the micrometer. 

Note: Do not shake or invert the containers selected as the sample. 

1. Follow Section 2.3.1. “Define the Inspection Lot” to determine which “Category A” 

sampling plan to use; select a random sample. The steps noted with an (*) are required 

if there is paint adhering to the lid and it cannot be removed by scraping into the can.

2. Determine the gross weight of these packages and record in Column 2 of the “Example 

Worksheet for Possible Violation in Checking Paint” worksheet. (in this section).

3. 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.

4.* 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 (dry) the paint 

lid with solvent and weigh again. Subtract the clean (dry) lid weight from the lid 

weight with paint (wet) to determine the weight of the paint adhering to the lid. Record 

this weight in Column 3.

5. 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.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

48

6. Empty and clean the sample container and lid with solvent; dry and weigh the container 

and lid. Record the tare weight in Column 5.

7. Set up the container in the same manner as in Step 3.

8. Place the spanning bar at the same location on the rim of the paint container as marked 

in Step 5. With the depth gage set as described in Step 5, 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 9a, 10a, and 11a 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 9, 10, and 11 when no paint adheres to the lid.

9. 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.

9a.* 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).

10. Calculate the weight of the labeled volume of paint (for the first package opened for 

tare).

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

(Column 6) 

Record this value in Column 8.

10a.* Calculate the package volume = 

volume in can (Column 6) + (lid weight [Column 3] × 

volume in can [Column 6] ÷ net weight [Column 7])

Record it in Column 9 of the worksheet.

11. Calculate the package error. Use the following formula if paint does not adhere to the 

lid.

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

11a.* 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)

12. Repeat Steps 2 through 11 for the second package chosen for tare.
Chapter 3. Test Procedures – For Packages Labeled by Volume

49

Example Worksheet for Possible Violation in Checking Paint

(add additional rows as needed)

1.

Labeled 

Volume

2.

Gross 

Weight

3.

Lid Weight

(Wet − Dry)

4. 

Liquid 

Level

5.

Tare

6.

Water 

Volume

7.

Net Wt. = 

2 − 5 

8.

Weight of 

Labeled 

Volume = 

7 × 1 ÷ 6 

9.

Package 

Volume =

6 + [(3 ÷ 7) × 6)]

Note: A gravimetric procedure can be 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). 

13. Use Section 2.3.6. to determine the “Nominal Gross Weight” 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.

3.7.3. Evaluation of Results

Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine lot conformance.

3.8. Testing Viscous Materials – Such As Caulking Compounds and Pastes 

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. 

3.8.1. Test Equipment

• A scale that meets the requirements in Section 2.2. “Measurement Standards and Test 

Equipment.” 

• 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. The metrology laboratory should 

calibrate the density cup gravimetrically with respect to the contained volume using the 

procedure as defined by the latest version of ASTM E542-01, “Standard Practice for 

Calibration of Laboratory Volumetric Apparatus.” 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

50

Note: 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.

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

• Caulking gun (for cartridge packed products) 

3.8.2. Test Procedure

1. Follow the procedures in Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” 

sampling plan in the inspection; and select a random sample.

2. Weigh a calibrated pycnometer and slicker plate and record as “pycnometer weight” and 

record 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.

7. Determine acceptability of the density variation on the two packages selected for tare. If the 

difference between the densities of the two 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, 10, and 11. 

Weight of Product in Pycnometer ÷ Pycnometer Volume = Product Density

Note: If the gravimetric procedure can be used, perform Steps 8, 10, and 11for each 

package in the sample.

8. Calculate the weight of product corresponding to the labeled volume of product according 

to the following formula:

Product Density × Labeled Volume = Labeled Weight

9. 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 
Chapter 3. Test Procedures – For Packages Labeled by Volume

51

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.

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

Package Error (volume) =

(Package Error [weight] × Pycnometer Volume) ÷ (Weight of Product in Pycnometer)

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

3.8.3. Evaluation of Results

Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine lot conformance.

3.9. Peat Moss 

3.9.1. Compressed Volume Packages 

3.9.1.1. Test Equipment

• Tape measure

3.9.1.2. Test Procedure

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan 

in the inspection; select a random sample.

2. For each dimension (length, width, and height) take three equidistant measurements.

3. Calculate the average of each dimension. 

4. Multiply the averages to obtain the compressed cubic volume as follows:

average height × average width × average length = cubic measurement

5. Subtract the labeled volume from the measured volume to determine package error.

 (Amended 2010) 

Figure 3-1. Peat Moss
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

52

3.9.2. Uncompressed Volume Packages 

Use the following method to test peat moss sold using an uncompressed volume as the declaration of 

content. The procedure as defined by the latest version of ASTM D2978-03, “Standard Test Method 

for Volume of Processed Peat Materials.”

3.9.2.1. Test Equipment

• 12.7 mm (or 1⁄2 in) sieve

• Use one of the following measures as appropriate for the package size. (Refer to 

Table 3-4. “Specifications for Test Measures for Mulch and Soils” for additional 

information on test measure construction.) 

 28.3 L (1 ft3

) 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 ft3

) 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

• 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)

3.9.2.2. Test Procedure

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan 

in the inspection; select a random sample.

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.

3. 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 

contents with a straightedge using a zigzag motion across the top of the container. 

4. 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 
Chapter 3. Test Procedures – For Packages Labeled by Volume

53

markings as a guide.

5. Record the total volume.

6. To compute each package error, subtract the labeled quantity from the total volume and 

record it.

3.9.3. Evaluation of Results

Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine lot conformance for 

either procedure. 

3.10. Mulch and Soils Labeled by Volume

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.” 

3.10.1. Test Equipment

• A test measure appropriate for the package size that meets the specifications for test measures 

in Table 3-4. “Specifications for Test Measures for Mulch and Soils” 

• Drop cloth/polyethylene sheeting for catching overflow of material

• Level (at least 15 cm [6 in] in length)
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

54

Table 3-4. 

Specifications for Test Measures for Mulch and Soils

Nominal 

Capacity 

of Test 

Measure4

Actual 

Volume of the 

Measure4

Interior Wall Dimensions1 Marked 

Intervals 

on 

Interior

Wall3

Volume 

Equivalent 

of Marked 

Intervals Length Width Height2

30.2 L

(1.07 cu ft) 

for testing 

packages that 

contain less than 

28.3 L 

(1 cu ft or

25.7 dry qt)

31.9 L

(1.13 cu ft)

213.4 mm

(8.4 in) 

203.2 mm

(8 in)

736.6 mm

(29 in) 

12.7 mm

(

1

/2 in)

550.6 mL

(33.6 in3) 

28.3 L

(1 cu ft)

28.3 L

(1 cu ft)

304.8 mm

(12 in)

304.8 mm

(12 in)

304.8 mm

(12 in)

1179.8 mL

(72 in3) 

56.6 L

(2 cu ft)

63.7 L

(2.25 cu ft)

304.8 mm

(12 in) 

304.8 mm

(12 in) 

685.8 mm

(27 in) 

406.4 mm

(16 in)

228.6 mm

(9 in)

685.8 mm

(27 in)

84.9 L

(3 cu ft)

92 L

(3.25 cu ft) 

304.8 mm

(12 in)

304.8 mm

(12 in)

990.6 mm

(39 in)

406.4 mm

(16 in)

228.6 mm

(9 in)

990.6 mm

(39 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

1 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 cross-section. 

2

The height of the test measure may be reduced, but this will limit the volume of the package that can be tested.

3

When lines are marked in boxes, they should extend to all sides of the measure 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.

4

The Nominal Capacity is given to identify the size of packages that can be tested in a single measurement using the 

dry measure with the listed dimensions. It is based on the most common package sizes of mulch in the marketplace. 

If the measures are built to the dimensions shown above the actual volume will be larger than the nominal volume so 

that plus errors (overfill) can be measured accurately. 

(Amended 2010) 
Chapter 3. Test Procedures – For Packages Labeled by Volume

55

3.10.2. Test Procedure 

1. Follow the Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan in 

the inspection, and select a random sample.

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.

4. 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

3.10.3. Evaluation of Results

Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine lot conformance.

Note: In accordance with Appendix A, Table 2-10. Exceptions to the Maximum Allowable 

Variations for Textiles, Polyethylene Sheeting and Film, Mulch and Soil Labeled by Volume, 

Packaged Firewood, and Packages Labeled by Count with 50 Items or Fewer, and Specific 

Agricultural Seeds Labeled by Count, 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. 

3.11. 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.

Exception: Pelletized ice cream is beads of ice cream which are quick frozen with liquid nitrogen. The 

beads are relatively small, but can vary in shape and size. On April 17, 2009, the FDA issued a letter

stating that this product is considered semisolid food, in accordance with 21 CFR 101.105(a). The FDA 

also addresses that the appropriate net quantity of content declaration for pelletized ice cream products be 

in terms of net weight.

(Added 2010)

The following volume displacement procedure uses a displacement vessel specifically designed for ice 

cream novelties such as ice cream bars, ice cream sandwiches, or cones. The procedure determines the 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

56

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.

3.11.1. Test Equipment

• A scale that meets the requirements in Section 2.2. “Measurement Standards and Test 

Equipment” 

• Volumetric measures

• Displacement vessel with dimensions appropriate for the size of novelties being tested (see 

Figure 3-2, Example of a Displacement Vessel). It should include an interior baffle that 

reduces wave action when the novelty is inserted and a downward angled overflow spout to 

reduce dripping. Other designs may be used. 

Figure 3-2. 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

supplier. 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 °C to + 50 °C (30 °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 
Chapter 3. Test Procedures – For Packages Labeled by Volume

57

3.11.2. Test Procedure

1. Follow the procedures in Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” 

sampling plan in the inspection; and select a random sample.

2. Maintain the samples at the reference temperature for frozen products that is specified in 

Table 3-1. “Reference Temperatures for Liquids” (i.e., − 18 °C [0 °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.

3. 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.)

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

escape.

 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.

 Cup. Remove the cap from the cup.

4. 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.

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

6. 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 3 of the Test Procedure.

 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 3 of the Test Procedure 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.

7. 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 9. For ice-pops or cups, record the water volume 

in the graduate as the gross volume and go to Step 8.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

58

8. Refill the displacement vessel with water to overflowing and reposition the empty graduate 

under the spout. After the cup and novelty contents have been submerged, remove the 

novelty from the cup to determine the volume of the cup. 

 Ice-pop. Melt the ice pop off the stick or sticks. Submerge the stick or sticks to the line 

marked in Step 3. 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 7 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.

 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 7 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.

9. Clean and air-dry the tare materials (sticks, wrappers, cup, lid, etc.). Weigh and record the 

weight of these materials for the package.

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

value.

11. Compute the weight of the labeled volume for the package using the following formula and 

then record the weight:

Product Density = (gross weight in Step 5) ÷ (the total water volume in Step 7) 

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

12. Repeat Steps 3 through 11 for a second package.

13. If the weight of the labeled volumes in Step 11 for the two packages differs 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, use Steps 3 through 8 for each of the 

remaining packages in the sample to determine their net volumes and package errors. Then 

go to evaluation of results. If the weights of the labeled volumes agree within one division, 

continue to Step 14 to test the rest of the sample using the gravimetric test procedure.* 

14. Use Section 2.3.5.1. “Determination of Tare Sample and Average Tare Weight” to 

determine the Average Used Dry tare Weight of the sample.

15. Find the Average Product Density by adding the densities of the product from the two 

packages and dividing the sum by two.

16. Using the weight of labeled volume determined in Step 11, calculate the Average Product 

Weight by multiplying the weight of the labeled volume by the average product density. 

*Average Product Weight = Labeled Volume × Average Product Density
Chapter 3. Test Procedures – For Packages Labeled by Volume

59

17. Calculate the “nominal gross weight“ using the formula:

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

18. Weigh the remaining packages in the sample.

19. 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.

20. Determine the average package error by totaling all package errors and dividing by the 

number of packages in the sample.

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)

3.11.3. Evaluation of Results

Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine lot conformance.

3.12. Fresh Oysters Labeled by Volume 

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. 

3.12.1. Test Equipment

• A scale that meets the requirements in 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 a strainer

and a slightly smaller bottom receiving pan or tray constructed to the following 

specifications:

 Sides: 5.08 cm (2 in)

 Area: 1935 cm2

 (300 in2) or more for each 3.78 L (1 gal) of oysters 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

60

Note: Strainers of smaller area dimensions are permitted to facilitate testing smaller containers.

 Perforations:

Diameter: 6.35 mm (1⁄4 in) 

Location: 3.17 cm (11⁄4 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 1 in by 12 in) 

• Rubber spatula

• Partial immersion thermometer, 1 °C (2 °F) graduations and a range of – 35 °C to + 50 °C 

(− 30 °F to + 120 °F) accurate to ±1 °C (±2 °F)

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

• Stopwatch 

(Amended 2014) 

3.12.2. Test Procedure

Note: Test the oysters at a temperature of 7 °C (± 1 °C) (45 °F [± 2 °F]) 

1. Follow the Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan 

in the inspection; and select a random sample.

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

3. 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.

4. Weigh a dry receiving pan and record the weight. Set strainer over the receiving pan.

5. Pour the contents from the container onto the strainer without shaking it. Drain for 

two 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.

6. 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.

7. 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.

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

Note: This handbook provides a Worksheet for Determining the Free Liquid and Net Volume 

of Oysters in Appendix C. 
Chapter 3. Test Procedures – For Packages Labeled by Volume

61

Percent of free liquid by weight = [(weight of free liquid) ÷

(weight of oysters + liquid)] × 100. 

or 

(f ÷ c) × 100 = Percentage of Free Liquid by Weights

Where:

f = Weight of Free Liquid

c = (Net Weight of Oysters + Liquid)

9. Set up the depth gauge on the dry package container as in Step 3. Pour water from the 

flasks and graduate as needed to re-establish the level of fill obtained in Step 3. 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 9), 

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. 

(Amended 2014) 

3.12.3. Evaluation of Results

Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine lot conformance.

3.13. Determining the Net Contents of Compressed Gas in Cylinders

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. 

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. The volume is determined using 

the pressure and temperature of the cylinder.

Safety Precautions:

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. 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

62

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: 

1. Always wear safety glasses.

2. 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.

3. 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.

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.

4. 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.

5. 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.

6. 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.

7. 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.

3.13.1. Test Equipment

• Scale that meets the requirements in 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.
Chapter 3. Test Procedures – For Packages Labeled by Volume

63

• 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 5000 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 Connections for 

use with Gas Pressures up to 21 MPa (3000 psi).” For testing cylinders with cylinder valve 

connections rated for over 21 MPa (3000 psi), the test gauge and its inlet connection must be 

rated at 14 MPa (2000 psi) over the maximum pressure that the connection is rated for in 

CGA V-1. 

Notes: 

1. There are standard high-pressure industrial connections on the market that are being used up 

to their maximum pressure of 52 MPa (7500 psi).

2. 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.

3. Use a separate gauge and fitting for each gas to be tested. If adapters must be used, do not 

use on oxygen systems.

• An approved and calibrated electronic temperature measuring device or three calibrated 

liquid-in-glass thermometers having either a digital readout or scale division of no more 

than 1 °F (0.5 °C). The electronic device equipped with a surface temperature sensor is 

preferred over a liquid-in-glass thermometer because of its shorter response time.

• Two box-end wrenches of 29 mm (11

/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.

3.13.2. Test Procedures

a. Test Procedure for Cylinders Labeled by Weight

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan in the 

inspection; select a random sample.

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. 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

64

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, “Method of Sale Regulation.”)

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

weight. 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: 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).

b. Test Procedure for Cylinders Labeled by Volume

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan in the 

inspection; select a random sample.

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” (available on-line at 

(http://www.nist.gov/pml/wmd), 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.

3.13.3. Evaluation of Results

Follow Section 2.3.7. “Evaluate for Compliance” to determine lot conformance.
Chapter 3. Test Procedures – For Packages Labeled by Volume

65

3.14. Firewood – (Volumetric Test Procedure for Packaged Firewood with a Labeled 

Volume of 113 L [4 ft3

] or Less) 

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.

3.14.1. Test 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.

• Tracing paper 

• Graduated template in square centimeters or square inches

3.14.2. Test Procedures

a. Boxed Firewood

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan in 

the inspection; and select a random sample.

2. 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 “d1, d2. . .etc.”) along each end of 

the stack. Measure from the bottom of a straightedge 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)

3. 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 = (W1 + W2 + W3) ÷ (3)

4. 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 = (L1 + L2 + L3 + L4 + L5) ÷ (5)
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

66

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

length. 

Volume in liters = (height in cm × width in cm × length in cm) ÷ (1000) 

Volume in cubic feet = (height in inches × width in inches × length in inches) ÷ (1728)

6. 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 (V2) from the inside edge of the box adjacent 

to V2 to the plane separating VR1 and V2. Compute total volume by adding Volume 1 (V1) 

and V2 according to the following formula.

Total Volume = V1 + V2

b. Crosshatched Firewood

 Figure 3-3. Stacked Firewood

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan in 

the inspection; and select a random sample.

2. Stack the firewood in a ranked and well-stowed geometrical shape that facilitates volume 

calculations (i.e., rectangular). 

3. Determine the average measurements of the stack:

Note: The number of measurements for each dimension given below is the minimum that 

should be taken.

 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.

 Length: Start at the base of the stack; Measure the length of the stack in four equal 

intervals. Calculate and record the average length.

 Width: Select the five pieces with the greatest girth. Measure the length of the pieces, 

calculate and record the average piece length.

4. Calculate Volume:

Volume in liters = (Avg. Height [cm] × Avg. Width [cm] × Avg. Length in [cm]) ÷ 1000 

Volume in cubic feet = (Avg. Height [in] × Avg. Width [in] × Avg. Length [in]) ÷ 1728
Chapter 3. Test Procedures – For Packages Labeled by Volume

67

c. Bundles and Bags of Firewood 

Figure 3-4. Bundle of Firewood

 Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling 

plan in the inspection; and select a random sample.

 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.

 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.

 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.

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

 Calculate the Average Area:

Average Area = (Area 1 + Area 2) ÷ 2

 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 = (L1 + L2 + L3 + L4 + L5) ÷ 5

 Calculate Volume:

Volume in liters = (Average Area [cm2] × Average Length [cm]) ÷ 1000

Volume in cubic feet = (Average Area [in2

] × Average Length [in]) ÷ 1728

3.14.3. Evaluation of Results

Follow Section 2.3.7. “Evaluate for Compliance” to determine lot conformance.

Note: Specified in Appendix A, Table 2-10. “Exceptions to the Maximum Allowable Variations for 

Textiles, Polyethylene Sheeting and Film, Mulch and Soil Labeled by Volume, Packaged Firewood, 

and Packages Labeled by Count with 50 Items or Fewer.” – Maximum allowable variations for 

individual packages are not applied to packages of firewood. 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

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Chapter 4. Test Procedures – Packages Labeled by Count, Linear

Measure, Area, Thickness, and Combinations of Quantities

69

Chapter 4. Test Procedures – Packages Labeled by Count, Linear Measure, 

Area, Thickness, and Combinations of Quantities

4.1. Scope

The following procedures should be used 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.

A gravimetric procedure may be used to test products sold by measure or count if the density of the 

product does not vary excessively from one package to another. If the gravimetric procedure cannot be 

used, each package in the sample must be opened to measure or count the contents.

4.2. Packages Labeled by Count

If the labeled count is 50 items or fewer, use Section 4.2.1. “Packages Labeled with 50 Items or Fewer.” 

If the labeled count is more than 50 items, see Section 4.2.2. “Packages Labeled by Count of More than 

50 Items.” If the labeled count is more than 50 items for corn, soybeans, field beans, and wheat seeds, see 

Section 4.9. “Procedure for Checking the Contents of Specific Agricultural Seed Packages Labeled by 

Count.”

4.2.1. Packages Labeled with 50 Items or Fewer

4.2.1.1. Test Equipment

None. 

4.2.1.2. Test Procedure

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan 

in the inspection; and select a random sample.

2. Open the packages and count the number of items in each. Record the number of 

packages that contain fewer than the labeled count.

4.2.1.3. Evaluation of Results

1. For the sample size indicated in Column 1 of Appendix A, Table 2-11. “Accuracy 

Requirements for Packages Labeled by Low Count (50 or Fewer) and Packages Given 

Tolerances (Glass and Stemware),” refer to Column 2 to determine the number of 

packages that are allowed to contain fewer than the labeled count.

2. If the number of packages in the sample that contain fewer 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 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

70

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 Appendix A, Table 2-7. 

“Maximum Allowable Variations (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 Appendix A. Table 2-11. “Accuracy Requirements for 

Packages Labeled by Low Count [50 or Fewer] and Packages Given 

Tolerances [Glass and Stemware]”). 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 Appendix A, Table 2-7. “Maximum 

Allowable Variations (MAVs) for Packages Labeled by Count.”

(Amended 2010) 

4.2.2. Packages Labeled by Count of More than 50 Items

There are two procedures to determine count without opening all packages in the sample. The first is 

an audit procedure and the second is recommended for determining compliance and taking legal 

action. 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 excessively, the packaged items must be counted rather 

than weighed. 

To determine if a gravimetric procedure can be used to inspect packages labeled by count, follow the 

steps below. 

4.2.2.1. Test Equipment

Scale that meets the requirements in Section 2.2. “Measurement Standards and Test Equipment.” 

Scale Sensitivity: 

First, determine if the scale being used is sensitive enough to determine the weight of individual 

items by doing the following: 

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 onehalf scale division on a mechanical scale or one division on a digital scale.
Chapter 4. Test Procedures – Packages Labeled by Count, Linear

Measure, Area, Thickness, and Combinations of Quantities

71

2. For packages with a labeled count of 83 or fewer, when each unit weighs at least 

two-scale divisions, consider the scale acceptable.

Example: 

According to Appendix A, Table 2-7. Maximum Allowable Variations (MAVs) 

for Packages Labeled by Count, 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,

 If the scale does not meet the criteria, count the content in each package in the 

sample.

4.2.2.2. Test Procedures

a. Audit Procedure 

Use this procedure to audit lots of packages labeled by count of more than 50 items but not 

for determining lot compliance. Determine the lot compliance based on actual count or by 

using the “Violation Procedure” (b). 

Note: The precision of this procedure is only ± 1 %.

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling 

plan in the inspection; and select a random sample.

2. Select an initial tare sample according to Section 2.3.5.1. “Determination of Tare 

Sample and Average Tare Weight.”

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

 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 × weight of items in Step 4) ÷ (Count of items in Step 4)

Record the result as “labeled count weight.”
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

72

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 

Section 2.3.5.1. “Determination of Tare Sample and Average Tare Weight.”

8. Record the nominal gross weight by adding the weight of the labeled count and

the average tare 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 using the following 

formula: 

Package error (count) = (Package error [weight] × 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. 

11. Compute the average error.

 If the average error is minus, go to the “Violation Procedure” below.

 If the average error is zero or positive, the sample is presumed to conform to 

the package requirements.

b. Violation Procedure 

If possible, use the gravimetric procedure to determine compliance, to minimize the 

number of packages to be opened. This procedure combines 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 procedure below can be followed with the same sample if 

package contents have been kept separate and can still be counted. Use the following 

procedure to determine if the sample passes or fails.

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling 

plan in the inspection; select a random sample. 

2. Select an initial tare sample according to Section 2.3.5.1. “Determination of Tare 

Sample and Average Tare Weight.”

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.
Chapter 4. Test Procedures – Packages Labeled by Count, Linear

Measure, Area, Thickness, and Combinations of Quantities

73

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

using the formula: 

Weight of labeled count = (labeled count) × (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 Section 2.3.7. “Evaluate for Compliance” to 

determine lot conformance.

 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 Section 2.3.5.1. “Determination of Tare Sample and Average Tare 

Weight.”

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 Appendix A, Table 2-7. “Maximum 

Allowable Variations (MAVs) for Packages Labeled by Count” and convert it to 

weight using the formula: 

MAV (weight) =

(MAV (count) × Average Weight of Labeled Count [from Step 4]) ÷ (Labeled Count) 

9. Convert the MAV to dimensionless units by dividing the MAV (weight) by the 

unit of measure and record. 

4.2.2.3. Evaluation of Results

Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine lot conformance.

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

Average Package Error (count) = (Avg. Pkg. Error [dimensionless units]) × (Unit of Measure) × 

(Labeled Count) ÷ (Average Weight of Labeled Count) 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

74

4.3. Paper Plates and Sanitary Paper Products

The following procedure is used to verify the size of paper plates and other sanitary paper products. It 

may also 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.

4.3.1. Test Equipment

• Steel tapes and rules. Determine measurements of length to the nearest division of the 

appropriate tape or rule.

 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. 

 U.S. customary 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 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.

4.3.2. Test Procedure 

1.* Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan in 

the inspection; select a random sample.
Chapter 4. Test Procedures – Packages Labeled by Count, Linear

Measure, Area, Thickness, and Combinations of Quantities

75

2.* Select an initial tare sample according to Section 2.3.5.1. “Determination of Tare Sample 

and Average Tare Weight.”

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.

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.

Example: 

If five 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. 

5. 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.

6. 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 7 below.

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

4.3.3. Evaluation of Results

Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine lot conformance.

4.4. Special Test Requirements for Packages Labeled by Linear or Square Measure 

(area)

Products labeled by length (such as yarn) or area, often require 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 as defined by the latest version of ASTM D1907/D1907M-12, 

“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. Use Section 2.3.7.

“Evaluate for Compliance” to determine lot conformance. 

4.5. Polyethylene Sheeting

Most polyethylene products are sold by length, width, thickness, area, and net weight. Accordingly, this 

procedure includes steps to test for each of these measurements.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

76

4.5.1. Test Equipment

• A scale that meets the requirements in Section 2.2. “Measurement Standards and Test 

Equipment.” 

• Steel tapes and rules. Determine measurements of length to the nearest division of the 

appropriate tape or rule.

 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. 

 U.S. customary 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. 

• 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 

4.5.2. Test Procedure 

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan in 

the inspection; select a random sample.
Chapter 4. Test Procedures – Packages Labeled by Count, Linear

Measure, Area, Thickness, and Combinations of Quantities

77

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 SI (metric) Dimensions:

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

Where: T = nominal thickness in centimeters

A = nominal length in centimeters × nominal width (the nominal width for 

bags is twice the labeled width) in centimeters 

D = minimum density in grams per cubic centimeter*

Note: Check label for density declaration and type of polyethylene. Refer to Box * 

for density (D) value if not declared.

Polyethylene Sheeting

1.82 m (6 ft) x 30.48 m (100 ft)

101.6 μm (4 mil) 

5.03 kg (11.1 lb)

*Determined by the latest versions of ASTM Standard D1505, “Standard Method of 

Test for Density of Plastics by the Density-Gradient Technique” and ASTM Standard 

D883, “Standard Terminology Relating to Plastics.” 

For the purpose of this regulation, the minimum density (D) for linear low density 

polyethylene plastics (LLDPE) shall be 0.92 g/cm3 (when D is not known). 

For the purpose of this regulation, the minimum density (D) for linear medium density 

polyethylene plastics (LMDPE) shall be 0.93 g/cm3

 (when D is not known). 

For the purpose of this regulation, the minimum density (D) for high density 

polyethylene plastics (HDPE) shall be 0.94 g/cm3

 (when D is not known). 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

78

 For U.S. Customary Dimensions:

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

Where: T = nominal thickness in inches;

A = nominal area; that is the nominal length in inches × nominal width (the 

nominal width for bags is twice the labeled width) in inches; 

D = minimum density in grams per cubic centimeter; 0.036 13 is a factor for 

converting g/cm3 to lb/i n 3 .

4. Perform the calculations as shown in the following example. If the product complies with 

the label declaration, go to Step 5.

Example: 

 For metric units:

(0.010 16 cm × [(1.82 m × 100 cm/m ) × (30.48 m × 100 cm/m )] × 0.92 g/c m 3 ) ÷ 

1000 g

/k g

= a target weight of 5.18 kg

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 U.S. customary units:

 (0.004 in) × [(6 ft × 12 in/f t) × (100 ft × 12 in/f t)] × 0.92 g/c m 3 × 0.03613 

= a target 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.

5. Select packages for tare samples according to Section 2.3.5.1. “Determination of Tare 

Sample and Average Tare Weight.” 

6. Determine and record the gross weights of the initial tare sample.

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

creases and folds.

8. 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.
Chapter 4. Test Procedures – Packages Labeled by Count, Linear

Measure, Area, Thickness, and Combinations of Quantities

79

 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.

9. Determine and record the average tare weight according to Section 2.3.5.1. “Determination 

of Tare Sample and Average Tare Weight”.

10. Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine the lot 

conformance requirements for length, width, and weight.

11. If the sample failed to meet the package requirements for any of these declarations, no 

further measurements are necessary. The lot fails to conform.

Note: If the sample meets the package requirements for the declarations of length, width, and 

weight proceed to Step 12 to verifying the thickness declaration.

12. 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.

13. 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 of the product for 

each package in the sample.

14. 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.

15. 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.

16. 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.

17. Repeat Steps 12 through 16 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.

(Amended 2012)
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

80

4.5.3. Evaluation of Results

a. Individual Thickness 

Note: Refer to Appendix A, Table 2-10. Exceptions to the MAVs for Textiles, Polyethylene 

Sheeting and Film , Mulch and Soil Labeled by Volume, Packaged Firewood, and Packages

Labeled by Count with 50 Items or Fewer, and Specific Agricultural Seeds Labeled by Count.) 

(Amended 2010) 

• On polyethylene with a declared thickness greater than 25 μm (1 mil or 0.001 in): an 

individual thickness measured may be up to 20 % less than the declared thickness.

• On polyethylene with labeled thickness less than or equal to 25 μm (1 mil or 0.001 in), 

individual thickness measurements may be up to 35 % below the labeled thickness.

Count the number of values that are smaller than specified MAVs (0.8 × labeled thickness if 

25 μm [1 mil] or greater or 0.65 × 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.

b. Average Thickness

The average thickness for any single package should be at least 96 % of the labeled thickness. 

This is an MAV of 4 % (refer to Appendix A, Table 2-10. Exceptions to the MAVs for Textiles, 

Polyethylene Sheeting and Film, Mulch and Soil Labeled by Volume, Packaged Firewood, and 

Packages Labeled by Count with 50 Items or Fewer, and Specific Agricultural Seeds Labeled by 

Count.) Circle and count the number of package average thickness values that are smaller than 

0.96 × 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 Section 2.3.7. 

“Evaluate for Compliance” to determine if the lot meets the package requirements for average 

thickness.

(Amended 2010) 

4.6. Packages Labeled by Linear or Square (area) Measure 

4.6.1. Test Equipment

• A scale or balance that meets the requirements in Section 2.2. “Measurement Standards and 

Test Equipment.” Determine the suitability of the scale. 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 – determine measurements of length to the nearest division of the 

appropriate tape or rule.
Chapter 4. Test Procedures – Packages Labeled by Count, Linear

Measure, Area, Thickness, and Combinations of Quantities

81

 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. 

 U.S. customary 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. 

• T-square 

4.6.2. Test Procedure

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan in 

the inspection; select a random sample.

2. Select an initial tare sample according to Section 2.3.5.1. “Determination of Tare Sample 

and Average Tare Weight.”

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) × (contents weight) ÷ (contents measurement)

 Look up and record the MAV in units of length or area measure (given in Appendix A, 

Table 2-8. “Maximum Allowable Variations for Packages Labeled by Length, (Width) 

or Area.”

Note: See Appendix A, Table 2-10. “Exceptions to the MAVs for Textiles, and Polyethylene 

Sheeting and Film, Mulch and Soil Labeled by Volume, Packaged Firewood, and Packages 

Labeled by Count with 50 Items or Fewer, and Specific Agricultural Seeds Labeled by Count.”

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 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

82

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) × (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 Section 2.3.5.1. “Determination 

of Tare Sample and Average Tare Weight.”

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 × MAV [length]) ÷ (labeled measurements)

Convert the MAV to dimensionless units by dividing the MAV (weight) by the unit of 

measure and record.

4.6.3. Evaluation of Results

Follow the procedure in Section 2.3.7. “Evaluate for Compliance” to determine lot conformance.

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

Average Package Error (dimension) = (Avg. Pkg. Error [dimensionless units]) × (Unit of Measure) 

× (Labeled unit of measure) ÷ (Avg. Weight of Labeled dimension) 

4.7. Baler Twine – Test Procedure for Length

4.7.1. Test Equipment

• A scale that meets the requirements in Section 2.2. “Measurement Standards and Test 

Equipment.” 
Chapter 4. Test Procedures – Packages Labeled by Count, Linear

Measure, Area, Thickness, and Combinations of Quantities

83

NOTE: 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 – Determine measurements of length to the nearest division of the 

appropriate tape or rule.

 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. 

 U.S. customary 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. 

• 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.

4.7.2. Test Procedure

1. Follow Section 2.3.1. “Define the Inspection Lot.” Use a “Category A” sampling plan in 

the inspection; select a random sample.

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

record. 

3. Open the tare samples. Use the procedures for tare determination in 

Section 2.3.5.1. “Determination of Tare Sample and Average Tare Weight” to compute the 

average tare weight and record this value.

4. 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.

 Take two 30.48 m (100 ft) lengths of twine from inside each roll.

 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: (1) if the lot is short, determine the actual length of the lightest-weight 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

84

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 (2) determine the average weight-perunit 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.

5. 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.

6. Determine the MAV for a package of twine (refer to Appendix A, Table 2-8. “Maximum 

Allowable Variations for Packages Labeled by Length, (Width), or Area”).

 Record the total declared package length.

 Multiply the MAV from Appendix A, Table 2-8. “Maximum Allowable Variations for 

Packages Labeled by Length, (Width), or Area” times the total package length to obtain 

the MAV for length and record this value.

 Multiply the weight per unit of length (from Step 4) times the MAV for the total 

declared package length to obtain the MAV by weight and record this value.

 Convert the MAV to dimensionless units and record.

7. Calculate the nominal gross weight and record.

Follow Section 2.3.6. “Determine Nominal Gross Weight and Package Error” 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.

4.7.3. Evaluation of Results

Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine lot compliance. 

4.8. 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 
Chapter 4. Test Procedures – Packages Labeled by Count, Linear

Measure, Area, Thickness, and Combinations of Quantities

85

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).

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. 

4.8.1. Template Test Method (for field audits)

Chamois is labeled in uniform sizes in terms of square decimeters and square feet, and are sized in 

increments of 1⁄4 ft2

 (e.g., 1 ft2, 11⁄4 ft2, and 11⁄2 ft2). 

4.8.1.1. Test 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. 

4.8.1.2. Test Procedure

1. Select a random sample of chamois. Separate the chamois into different sizes and define 

the inspection lot by specific sizes.

2. 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 4-1.) Compute the total area and refer to Section

4.8.3. to determine if further action is necessary. 

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.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

86

Figure 4-1. 

Template

for 

checking 

the area of 

chamois

4.8.2. Gravimetric Procedure for Area Measurement

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.

4.8.2.1. Test Equipment

• 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) 
Chapter 4. Test Procedures – Packages Labeled by Count, Linear

Measure, Area, Thickness, and Combinations of Quantities

87

Sample conditioning 

1. Remove each sample from its package and 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 from 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.

4.8.2.2. Test Procedure 

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 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 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 × A = Skin Area in cm2/100 = Area in dm2

 For U.S. customary units – calculate the area of the original skin being checked as 

follows: 

W1/W2 × A = Skin Area in in2/144 = Area ft2

4.8.3. Evaluation of Results

Compute the average error for the sample and follow the procedures in Section 2.3.7. “Evaluate for 

Compliance” to determine lot conformance.

The MAV for area declarations on chamois is 3 % of the labeled area as specified in Appendix A, 

Table 2-8. “Maximum Allowable Variations for Packages Labeled by Length, (Width), or Area”.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

88

4.9. Procedure for Checking the Contents of Specific Agriculture Seed Packages Labeled 

by Count 

The following method shall be employed when using a mechanical seed counter to determine the number 

of seeds contained in a sample of soybean (Glycine max), corn (Zea mays), wheat (Triticum aestivum) and 

field bean (Phaseolus vulgaris).

4.9.1. Test Equipment

• Mechanical seed counter.

• Moisture proof container. 

4.9.2. Test Procedure

1. Testing samples shall be received and retained in moisture proof containers until the weight 

of the sample prepared for purity analysis is recorded. The sample shall be of at least 

500 grams for soybean, corn, field beans, and 100 grams for wheat. 

2. The seed counter shall be calibrated daily prior to use.

 Prepare a calibration sample by counting 10 sets of 100 seeds. Visually examine each 

set to insure that it contains whole seeds. Combine the 10 sets of seeds to make a 

1000 seed calibration sample. The seeds of the calibration sample should be 

approximately the same size and shape as the seeds in a sample being tested. 

Note: If the seeds in a sample being tested are noticeably different in size or shape from those 

in the calibration sample, prepare another calibration sample with seeds of the appropriate size 

and shape. Periodically re-examine the calibration samples to insure that no seeds have been lost 

or added.

 Carefully pour the 1000 seed calibration sample into the seed counter. Start the counter 

and run it until all the seeds have been counted.

Note: The seeds should not touch as they run through the counter. Record the number of seeds 

as displayed on the counter read out. 

 The seed count should not vary more than ± 2 seeds from 1000. If the count is not 

within this tolerance, clean the mirrors, adjust the feed rate and/or reading sensitivity. 

Rerun the calibration sample until it is within the ± 2 seed tolerance.

Note: If the seed counter fails the calibration procedure and sample has been checked to ensure 

that it contains 1000 seeds, do not use the counter until it has been repaired.

3. Immediately after opening the container, mix and divide the sample to obtain a sample for 

purity analysis (refer to Appendix D: AOSA Rules for Testing Seeds).

4. Record the weight of this sample in grams to the appropriate number of decimal places.

5. Conduct the purity analysis to obtain pure seed for the seed count test.
Chapter 4. Test Procedures – Packages Labeled by Count, Linear

Measure, Area, Thickness, and Combinations of Quantities

89

6. After the seed counter has been calibrated, test the pure seed portion from the purity test and 

record the number of seeds in the sample.

7. Calculation of results.

 Calculate the number of seeds per pound to the nearest whole number using the 

following formula: 

Number of seeds per pound = 453.6 g/lb × no. of seeds counted divided by 

the weight (g) of sample analyzed for purity

8. Determine the Maximum Allowable Variation (MAV).

 Multiply the labeled seed count by 4 % for soybean, 2 % for corn, 5 % for field bean, 

and 3 % for wheat.

Note: Express the maximum allowable variation (the number of seeds) to the nearest whole 

number. Consider the results of two tests in accord with the maximum allowable variation if the 

difference, expressed as the number of seeds, is equal to or less than the maximum allowable 

variation. 

Example:

Kind of seed: Corn 

Label claim: 2275 seeds/lb 

Lab Test: Purity working weight = 500.3 g 

Seed count of pure seed = 2479 seeds

Number of seeds per pound = 453.6 g/lb × 2479 seeds divided by 500.3 g = 2247.6 

seeds/lb

 Rounded to the nearest whole number = 2248 seeds/lb 

Calculate maximum allowable variation value for corn:

 multiply label claim by 2 % 

 2275 seeds/lb × 0.02 = 45.5 seeds/lb; 

 rounded to the nearest whole number = 46 seeds/lb 

Determine the difference between label claim and lab test: 

 2275 seeds/lb − 2248 seeds/lb = 27 seeds/lb

The difference between the lab test and the label claim is less than the maximum allowable 

variation (27 < 46); therefore, the two results are in accord with the maximum allowable 

variation. 

4.9.3. Evaluation of Results

Follow the procedures in Section 2.3.7. “Evaluate for Compliance” to determine lot compliance. 

(Added 2010) 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

90

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Appendix A. Tables

91

Appendix A. Tables 

Table 1-1. Agencies Responsible for Package Regulations and Applicable Requirements

Commodity Responsible Agency NIST Handbook 133 

Sampling Plans

Table of Maximum 

Allowable 

Variations

Meat and Poultry 

U.S. Department of 

Agriculture/Food Safety 

and Inspection Service 

and state and local 

weights and measures.

Use Table 2-1.

Sampling Plans for 

Category A to test 

packages at other than 

point of pack.

Use Table 2-2. Sampling 

Plans for 

Category B to test 

packages in federally 

inspected meat and 

poultry plants.

Table 2-9. U.S. 

Department of 

Agriculture, Meat and 

Poultry, Groups and 

Lower Limits for 

Individual Packages

Foods, drugs, and 

cosmetics subject to 

the Food, Drug, and 

Cosmetic Act 

including those 

packaged at the retail 

store level that have 

been in interstate 

commerce 

(e.g., seafood) or those 

made with ingredients 

that have been in 

interstate commerce 

and beer made from 

substitutes for malted 

barley (e.g., sorghum, 

rice, or wheat) and 

wine beverages with 

an alcohol content of 

less than 7 % by 

volume

U.S. Food and Drug 

Administration and state 

and local weights and 

measures

http://www.fda.gov Use Table 2-1. Sampling 

Plans for Category A to 

test packages at all 

locations. 

Table 2-5. MAVs for 

Packages Labeled by 

Weight

Table 2-6. MAVs for 

Packages Labeled by 

Liquid or Dry 

Volume 

Table 2-7. MAVs for 

Packages Labeled by 

Count 

Table 2-8. MAVs for 

Packages Labeled by 

Length (Width) or 

Area

Table 2-10.

Exceptions to the 

MAVs for Textiles, 

Polyethylene 

Sheeting and Film, 

Mulch and Soil 

Labeled by Volume, 

Packaged Firewood, 

and Packages Labeled 

by Count with 50 

Items or Fewer, and 

Food products not

subject to the Federal 

Food, Drug, and 

Cosmetic Act, 

including meat and 

poultry products 

packaged at the retail 

store level

State and local weights 

and measures

http://www.nist.gov/pml/

wmd/
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

92

Table 1-1. Agencies Responsible for Package Regulations and Applicable Requirements

Commodity Responsible Agency NIST Handbook 133 

Sampling Plans

Table of Maximum 

Allowable 

Variations

Non-food Consumer 

Products 

Federal Trade 

Commission 

http://www.ftc.gov

Specific 

Agriculture Seeds 

Labeled by Count 

Non-food Consumer 

and Non-consumer 

Products

State and local weights 

and measures

Alcohol and Tobacco 

Products, except for 

beer made from 

substitutes for malted 

barley (e.g., sorghum, 

rice, or wheat) and 

wine beverages with 

an alcohol content of 

less than 7 % by 

volume, which are 

regulated by FDA

Alcohol and Tobacco 

Tax and Trade Bureau.

State and local weights 

and measures

 

http://www.ttb.gov

Pesticides

U.S. Environmental 

Protection Agency and 

state and local weights 

and measures

http://www.epa.gov
Appendix A. Tables

93

Table 2-1. Sampling Plans for Category A

1 2 3 4 5 6

Inspection Lot

Size

Sample

Size

Sample 

Correction

Factor

Number of 

Minus Package 

Errors Allowed 

to Exceed the 

MAV1

Initial Tare Sample Size2

Glass and 

Aerosol 

Packages

All Other 

Packages 

1 1 Apply MAV

01 2 2 

2 2 8.985

3 3 2.484

4 4 1.591

5 5 1.242

6 6 1.049

7 7 0.925

8 8 0.836

9 9 0.769

10 10 0.715

11 11 0.672

12 to 250 12 0.635

251 to 3 200 24 0.422

3 

More than 3 200 48 0.290 11

1

For mulch and soils packaged by volume see Table 2-10. Exceptions to the Maximum Allowable 

Variations – 1 package may exceed the MAV for every 12 packages in the sample.

2

If sample size is 11 or fewer, the initial tare sample size and the total tare sample size is 2 samples.

Table 2-2. Sampling Plans for Category B

(for Use in USDA-Inspected Meat and Poultry Plants Only)

1 2 3 4 

Inspection Lot Size Sample Size Initial Tare Sample 

Size

Number of Packages 

Allowed to Exceed the 

MAVs in Table 2-9

250 or Fewer 10 2

0 

251 or More 30 5
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

94

Table 2-3. Category A

Total Number of Packages in Tare Sample

Note: Total number of packages to be opened for tare determination. 

Numbers include those packages opened for initial tare sample.

Sample Size 12 24 48

Initial Tare Sample Size 2 2 3 2 3

Ratio of Rc/Rt

If range of tare equals “zero,” use 

Initial Tare Sample Size.

If the ratio is “zero” based on a 

“zero” range of package error, 

open all of the packages in the 

sample.

2 2 3 2 3 

If the ratio is greater than 0 but 

less than or equal to 0.2 12 24 24 48 48 

0.21 to 0.60 12 24 24 48 48

0.61 to 0.70 12 24 24 47 47

0.71 to 0.80 12 23 23 47 47

0.81 to 1.00 12 23 23 46 46

1.01 to 1.10 11 23 23 46 46

1.11 to 1.20 11 23 23 45 45

1.21 to 1.30 11 22 22 45 45

1.31 to 1.50 11 22 22 44 44

1.51 to 1.60 11 22 22 43 43

1.61 to 1.70 11 21 21 42 42

1.71 to 1.80 10 21 21 42 42

1.81 to 1.90 10 21 21 41 41

1.91 to 2.00 10 20 20 41 41

2.01 to 2.10 10 20 20 40 40

2.11 to 2.20 10 20 20 39 39

2.21 to 2.30 10 19 19 39 39

2.31 to 2.40 9 19 19 38 38

2.41 to 2.50 9 19 19 37 37

2.51 to 2.60 9 18 18 37 37

2.61 to 2.70 9 18 18 36 36

2.71 to 2.80 9 18 18 35 35
Appendix A. Tables

95

Table 2-3. Category A

Total Number of Packages in Tare Sample

Note: Total number of packages to be opened for tare determination. 

Numbers include those packages opened for initial tare sample.

Sample Size 12 24 48

Initial Tare Sample Size 2 2 3 2 3

Ratio of Rc/Rt

2.81 to 2.90 9 17 17 34 34

2.91 to 3.00 8 17 17 34 34

3.01 to 3.10 8 17 17 33 33

3.11 to 3.30 8 16 16 32 32

3.31 to 3.40 8 16 16 31 31

3.41 to 3.50 8 15 15 30 30

3.51 to 3.60 7 15 15 30 30

3.61 to 3.70 7 15 15 29 29

3.71 to 3.90 7 14 14 28 28

3.91 to 4.00 7 14 14 27 27

4.01 to 4.10 7 13 13 27 27

4.11 to 4.20 7 13 13 26 26

4.21 to 4.30 6 13 13 25 25

4.31 to 4.40 6 12 12 25 25

4.41 to 4.60 6 12 12 24 24

4.61 to 4.70 6 12 12 23 23

4.71 to 4.80 6 11 11 23 23

4.81 to 4.90 6 11 11 22 22

4.91 to 5.00 5 11 11 22 22

5.01 to 5.10 5 11 11 21 21

5.01 to 5.10 5 11 11 21 21

5.11 to 5.20 5 10 10 21 21

5.21 to 5.40 5 10 10 20 20

5.41 to 5.60 5 10 10 19 19

5.61 to 5.70 5 9 9 19 19

5.71 to 5.80 5 9 9 18 18

5.81 to 5.90 4 9 9 18 18
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

96

Table 2-3. Category A

Total Number of Packages in Tare Sample

Note: Total number of packages to be opened for tare determination. 

Numbers include those packages opened for initial tare sample.

Sample Size 12 24 48

Initial Tare Sample Size 2 2 3 2 3

Ratio of Rc/Rt

5.91 to 6.10 4 9 9 17 17

6.11 to 6.20 4 8 8 17 17

6.21 to 6.50 4 8 8 16 16

6.51 to 6.70 4 8 8 15 15

6.71 to 6.80 4 7 7 15 15

6.81 to 7.00 4 7 7 14 14

7.01 to 7.20 3 7 7 14 14

7.21 to 7.40 3 7 7 13 13

7.41 to 7.60 3 6 6 13 13

7.61 to 8.00 3 6 6 12 12

8.01 to 8.20 3 6 6 11 11

8.21 to 8.50 3 5 5 11 11

8.51 to 8.80 3 5 5 10 10

8.81 to 9.00 2 5 5 10 10

9.01 to 9.30 2 5 5 9 9

9.31 to 9.70 2 4 4 9 9

9.71 to 10.40 2 4 4 8 8

10.41 to 10.90 2 4 4 7 7

10.91 to 11.30 2 3 3 7 7

11.31 to 12.50 2 3 3 6 6

12.51 to 13.20 2 3 3 5 5

13.21 to 13.90 2 2 3 5 5

13.91 to 16.00 2 2 3 4 4

16.01 to 19.10 2 2 3 3 3

19.11 to 19.20 2 2 3 2 3

Initial Tare Sample Size 2 2 3 2 3
Appendix A. Tables

97

Table 2-4. Category B

Total Number of Packages in Tare Sample

Note: Total number of packages to be opened for tare 

determination. Numbers include those packages opened for initial 

tare sample.

Sample Size 10 30

Initial Tare Sample Size 2 5

Ratio of Rc/Rt

If the ratio is zero, based on a 

“zero” range of tare, use Initial 

Tare Sample Size.

If the ratio is “zero” based on a 

“zero” range of package errors, 

open all the packages in the 

sample.

2 5 

If the ratio is greater than 0 but 

less than or equal to 0.2 10 30 

0.21 to 0.40 10 29

0.41 to 0.60 10 28

0.61 to 0.80 9 26

0.81 to 1.00 8 24

1.01 to 1.20 8 23

1.21 to 1.40 7 21

1.41 to 1.60 7 19

1.61 to 1.80 6 17

1.81 to 2.00 5 15

2.01 to 2.20 5 14

2.21 to 2.40 5 13

2.41 to 2.60 4 12

2.61 to 2.80 4 11

2.81 to 3.00 4 10

3.01 to 3.20 3 9

3.21 to 3.60 3 8

3.61 to 3.80 3 7

3.81 to 4.40 2 6

If the ratio is greater than 4.40, 

use the Initial Tare Sample Size 2 5 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

98

Table 2-5. Maximum Allowable Variations (MAVs) for Packages Labeled by Weight

Do Not Use this Table for Meat and Poultry Products Subject to USDA Regulations – Use Table 2-9.

For Polyethylene Sheeting and Film, see Table 2-10. Exceptions to the MAVs.

Labeled Quantity Maximum Allowable Variations

Less than 36 g, 0.08 lb, or 1.28 oz 10 % of labeled quantity

36 g or more to 54 g

0.08 lb or more to 0.12 lb 

1.28 oz or more to 1.92 oz

3.6 g

0.008 lb 

1

/8 oz

More than 54 g to 81 g

More than 0.12 lb to 0.18 lb

More than 1.92 oz to 2.88 oz

5.4 g

0.012 lb 

3

/16 oz

More than 81 g to 117 g

More than 0.18 lb to 0.26 lb

More than 2.88 oz to 4.16 oz

7.2 g

0.016 lb 

1⁄4 oz

More than 117 g to 154 g

More than 0.26 lb to 0.34 lb

More than 4.16 oz to 5.44 oz

9.0 g

0.020 lb 

5

/16 oz

More than 154 g to 208 g

More than 0.34 lb to 0.46 lb

More than 5.44 oz to 7.36 oz

10.8 g

0.024 lb 

3

/8 oz

More than 208 g to 263 g

More than 0.46 lb to 0.58 lb

More than 7.36 oz to 9.28 oz

12.7 g

0.028 lb 

7

/16 oz

More than 263 g to 317 g

More than 0.58 lb to 0.70 lb

More than 9.28 oz to 11.20 oz

14.5 g

0.032 lb 

1⁄2 oz

More than 317 g to 381 g

More than 0.70 lb to 0.84 lb

More than 11.20 oz to 13.44 oz

16.3 g

0.036 lb 

9

/16 oz

More than 381 g to 426 g

More than 0.84 lb to 0.94 lb

More than 13.44 oz to 15.04 oz

18.1 g

0.040 lb 

5

/8 oz

More than 426 g to 489 g

More than 0.94 lb to 1.08 lb

More than 15.04 oz to 17.28 oz

19.9 g

0.044 lb 

11/16 oz

More than 489 g to 571 g

More than 1.08 lb to 1.26 lb

21.7 g

0.048 lb

More than 571 g to 635 g

More than 1.26 lb to 1.40 lb

23.5 g

0.052 lb

More than 635 g to 698 g

More than 1.40 lb to 1.54 lb

25.4 g

0.056 lb
Appendix A. Tables

99

Table 2-5. Maximum Allowable Variations (MAVs) for Packages Labeled by Weight

Do Not Use this Table for Meat and Poultry Products Subject to USDA Regulations – Use Table 2-9.

For Polyethylene Sheeting and Film, see Table 2-10. Exceptions to the MAVs.

Labeled Quantity Maximum Allowable Variations

More than 698 g to 771 g

More than 1.54 lb to 1.70 lb

27.2 g

0.060 lb

More than 771 g to 852 g

More than 1.70 lb to 1.88 lb

29.0 g

0.064 lb

More than 852 g to 970 g

More than 1.88 lb to 2.14 lb

31.7 g

0.070 lb

More than 970 g to 1.12 kg

More than 2.14 lb to 2.48 lb

35.3 g

0.078 lb

More than 1.12 kg to 1.25 kg

More than 2.48 lb to 2.76 lb

39.0 g

0.086 lb

More than 1.25 kg to 1.45 kg

More than 2.76 lb to 3.20 lb

42.6 g

0.094 lb

More than 1.45 kg to 1.76 kg

More than 3.20 lb to 3.90 lb

49 g

0.11 lb

More than 1.76 kg to 2.13 kg

More than 3.90 lb to 4.70 lb

54 g

0.12 lb

More than 2.13 kg to 2.63 kg

More than 4.70 lb to 5.80 lb

63 g

0.14 lb

More than 2.63 kg to 3.08 kg

More than 5.80 lb to 6.80 lb

68 g

0.15 lb

More than 3.08 kg to 3.58 kg

More than 6.80 lb to 7.90 lb

77 g

0.17 lb

More than 3.58 kg to 4.26 kg

More than 7.90 lb to 9.40 lb

86 g

0.19 lb

More than 4.26 kg to 5.30 kg

More than 9.40 lb to 11.70 lb

99 g

0.22 lb

More than 5.30 kg to 6.48 kg

More than 11.70 lb to 14.30 lb

113 g

0.25 lb

More than 6.48 kg to 8.02 kg

More than 14.30 lb to 17.70 lb

127 g

0.28 lb

More than 8.02 kg to 10.52 kg

More than 17.70 lb to 23.20 lb

140 g

0.31 lb

More than 10.52 kg to 14.33 kg

More than 23.20 lb to 31.60 lb

167 g

0.37 lb

More than 14.33 kg to 19.23 kg

More than 31.60 lb to 42.40 lb

199 g

0.44 lb
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

100

Table 2-5. Maximum Allowable Variations (MAVs) for Packages Labeled by Weight

Do Not Use this Table for Meat and Poultry Products Subject to USDA Regulations – Use Table 2-9.

For Polyethylene Sheeting and Film, see Table 2-10. Exceptions to the MAVs.

Labeled Quantity Maximum Allowable Variations

More than 19.23 kg to 24.67 kg

More than 42.40 lb to 54.40 lb

226 g

0.50 lb

More than 24.67 kg

More than 54.40 lb 2 % of labeled quantity 

(Amended 2004) 

Table 2-6. Maximum Allowable Variations for Packages Labeled by Liquid and Dry Volume

Do Not Use this Table for Meat and Poultry Products Subject to USDA Regulations

For Mulch, see Table 2-10. Exceptions to the Maximum Allowable Variations, 

Use Table 2-9 for USDA –Regulated Products.

Labeled Quantity Maximum Allowable Variations (MAVs)

3 mL or less

0.50 fl oz or less 

0.18 in3 or less

0.5 mL

0.02 fl oz

0.03 in3

More than 3 mL to 8 mL

More than 0.18 in3 to 0.49 in3

1.0 mL

0.06 in3

More than 8 mL to 14 mL

More than 0.49 in3 to 0.92 in3

1.5 mL

0.09 in3

More than 14 mL to 22 mL

More than 0.50 fl oz to 0.75 fl oz 

More than 0.92 in3 to 1.35 in3

1.7 mL

0.06 fl oz

0.10 in3

More than 22 mL to 66 mL

More than 0.75 fl oz to 2.25 fl oz 

More than 1.35 in3 to 4.06 in3

3.8 mL

0.13 fl oz

0.23 in3

More than 66 mL to 125 mL

More than 2.25 fl oz to 4.25 fl oz 

More than 4.06 in3 to 7.66 in3

5.6 mL

0.19 fl oz

0.34 in3

More than 125 mL to 170 mL

More than 4.25 fl oz to 5.75 fl oz 

More than 7.66 in3 to 10.37 in3

7.3 mL

0.25 fl oz

0.45 in3

More than 170 mL to 221 mL

More than 5.75 fl oz to 7.50 fl oz 

More than 10.37 in3 to 13.53 in3

9.1 mL

0.31 fl oz

0.55 in3

More than 221 mL to 347 mL

More than 7.50 fl oz to 11.75 fl oz

More than 13.53 in3 to 21.20 in3

11.2 mL

0.38 fl oz

0.68 in3
Appendix A. Tables

101

Table 2-6. Maximum Allowable Variations for Packages Labeled by Liquid and Dry Volume

Do Not Use this Table for Meat and Poultry Products Subject to USDA Regulations

For Mulch, see Table 2-10. Exceptions to the Maximum Allowable Variations, 

Use Table 2-9 for USDA –Regulated Products.

Labeled Quantity Maximum Allowable Variations (MAVs)

More than 347 mL to 502 mL

More than 11.75 fl oz to 17.00 fl oz 

More than 21.20 in3 to 30.67 in3

14.7 mL

0.5 fl oz

0.90 in3

More than 502 mL to 621 mL

More than 17 fl oz to 21 fl oz 

More than 30.67 in3 to 37.89 in3

18.6 mL

0.63 fl oz

1.13 in3

More than 621 mL to 798 mL

More than 21 fl oz to 27 fl oz 

More than 37.89 in3 to 48.72 in3

22.1 mL

0.75 fl oz

1.35 in3

More than 798 mL to 916 mL

More than 27 fl oz to 31 fl oz 

More than 48.72 in3 to 55.94 in3

26.0 mL

0.88 fl oz

1.58 in3

More than 916 mL to 1.15 L

More than 31 fl oz to 39 fl oz 

More than 55.94 in3 to 70.38 in3

29 mL

1 fl oz

1.80 in3

More than 1.15 L to 1.62 L

More than 39 fl oz to 55 fl oz 

More than 70.38 in3 to 99.25 in3

36 mL

1.25 fl oz

2.25 in3 

More than 1.62 L to 2.04 L

More than 55 fl oz to 69 fl oz 

More than 99.25 in3 to 124.5 in3

44 mL

1.5 fl oz

2.70 in3

More than 2.04 L to 2.51 L

More than 69 fl oz to 85 fl oz 

More than 124.5 in3 to 153.3 in3

51 mL

1.75 fl oz

3.1 in3

More than 2.51 L to 3.04 L

More than 85 fl oz to 103 fl oz 

More than 153.3 in3 to 185.8 in3

59 mL

2 fl oz

3.6 in3

More than 3.04 L to 4.73 L

More than 103 fl oz to 160 fl oz 

More than 185.8 in3 to 288.7 in3

73 mL

2.5 fl oz

4.5 in3

More than 4.73 L to 5.48 L

More than 160 fl oz to 185.6 fl oz

More than 288.7 in3 to 334.9 in3

88 mL

3 fl oz

5.4 in3

More than 5.48 L to 7.09 L

More than 185.6 fl oz to 240 fl oz

More than 334.9 in3 to 443.1 in3

103 mL

3.5 fl oz

6.3 in3

More than 7.09 L to 8.04 L

More than 240 fl oz to 272 fl oz 

More than 443.1 in3 to 490.8 in3

118 mL

4 fl oz

7.2 in3
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

102

Table 2-6. Maximum Allowable Variations for Packages Labeled by Liquid and Dry Volume

Do Not Use this Table for Meat and Poultry Products Subject to USDA Regulations

For Mulch, see Table 2-10. Exceptions to the Maximum Allowable Variations, 

Use Table 2-9 for USDA –Regulated Products.

Labeled Quantity Maximum Allowable Variations (MAVs)

More than 8.04 L to 10.17 L

More than 272 fl oz to 344 fl oz 

More than 490.8 in3 to 620.8 in3

133 mL

4.5 fl oz

8.1 in3

More than 10.17 L to 11.59 L

More than 344 fl oz to 392 fl oz 

More than 620.8 in3 to 707.4 in3

147 mL

5 fl oz

9.0 in3

More than 11.59 L to 16.56 L

More than 392 fl oz to 560 fl oz 

More than 707.4 in3 to 1 010 in3

177 mL

6 fl oz

10.8 in3

More than 16.56 L to 18.92 L

More than 560 fl oz to 640 fl oz (5 gal) 

More than 1 010 in3 into 1 155 in3 

207 mL

7 fl oz

12.6 in3

More than 18.92 L to 23.65 L

More than 640 fl oz to 800 fl oz

More than 1 155 in3 to 1 443 in3

236 mL

8 fl oz

14.4 in3

More than 23.65 L to 26.73 L

More than 800 fl oz to 904 fl oz 

More than 1 443 in3 to 1 631 in3

266 mL

9 fl oz

16.2 in3

More than 26.73 L

More than 904 fl oz

More than 1 631 in3

1 % of labeled quantity

(Amended 2004) 
Appendix A. Tables

103

Table 2-7. Maximum Allowable Variations (MAVs) for Packages Labeled by Count

Labeled Quantity Maximum Allowable Variations (MAVs)

17 or less 0

18 to 50 1

51 to 83 2

84 to 116 3

117 to 150 4

151 to 200 5

201 to 240 6

241 to 290 7

291 to 345 8

346 to 400 9

401 to 465 10

466 to 540 11

541 to 625 12

626 to 725 13

726 to 815 14

816 to 900 15

901 to 990 16

991 to 1075 17

1076 to 1165 18

1166 to 1250 19

1251 to 1333 20

1334 or more 1.5 % of labeled count rounded off to the 

nearest whole number
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

104

Table 2-8. Maximum Allowable Variations for Packages Labeled by Length, (Width), or Area

(For Textiles, Polyethylene Sheeting and Film – Use Table 2-10)

Labeled Quantity Maximum Allowable Variations (MAVs)

of Labeled Quantity

1 m or less

1 yd or less 3 % 

More than 1 m to 43 m 

More than 1 yd to 48 yd 1.5 % 

More than 43 m to 87 m

More than 48 yd to 96 yd 2 % 

More than 87 m to 140 m

More than 96 yd to 154 yd 2.5 % 

More than 140 m to 301 m

More than 154 yd to 330 yd 3 % 

More than 301 m to 1 005 m

More than 330 yd to 1 100 yd 4 % 

More than 1 005 m or 1 100 yd 5 % 

Maximum Allowable Variations for Packages Labeled by Area

The MAV for packages labeled by area is 3 % of labeled quantity.

For Textiles, Polyethylene Sheeting and Film, see Table 2-10. Exceptions to the MAVs.

(Amended 2004) 
Appendix A. Tables

105

Table 2-9. U.S. Department of Agriculture, Meat and Poultry Groups and Lower Limits for 

Individual Packages (Maximum Allowable Variations)

Definition of Group and Labeled Quantity

Lower Limit for Individual Weights 

(MAVs)

Homogenous Fluid

When Filled

(e.g., baby food or 

containers of lard)

All Other Products

Less than 85 g or 3 oz 10 % of labeled quantity

85 g or more to 453 g

3 oz or more to 16 oz

7.1 g

0.016 lb (0.25 oz)

More than 453 g

More than 16 oz

85 g or more to 198 g

3 oz to 7 oz

14.2 g

0.031 lb (0.5 oz)

More than 198 g to 1.36 kg

7 oz to 48 oz

28.3 g

0.062 lb (1 oz)

More than 1.36 kg to 4.53 kg

More than 48 oz to 160 oz

42.5 g

0.094 lb (1.5 oz)

More than 4.53 kg

More than 160 oz 1 % of labeled quantity 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

106

Table 2-10. Exceptions to the Maximum Allowable Variations for Textiles, Polyethylene Sheeting and 

Film, Mulch and Soil Labeled by Volume, Packaged Firewood, and Packages Labeled by Count with 

50 Items or Fewer, and Specific Agricultural Seeds Labeled by Count.

Maximum Allowable Variations (MAVs)

Polyethylene 

Sheeting and Film

Thickness

When the labeled thickness is 25 μm (1 mil or 0.001 in) or less, any individual 

thickness measurement of polyethylene film may be up to 35 % below the labeled 

thickness.

When the labeled thickness is greater than 25 μm (1 mil or 0.001 in), individual 

thickness measurements of polyethylene sheeting may be up to 20 % less than the 

labeled thickness.

The average thickness of a single package of polyethylene sheeting may be up to 

4 % less than the labeled thickness.

Weight 

The MAV for individual packages of polyethylene sheeting and film shall be 4 % 

of the labeled quantity.

Textiles

The MAVs are:

For packages labeled with dimensions of 60 cm (24 in) or more:

 3 % percent of the labeled quantity for negative errors; and 

 6 % of the labeled quantity for plus errors. 

For packages labeled with dimensions less than 60 cm (24 in):

 6 % of the labeled quantity for negative errors; and 

 12 % for plus errors.

Mulch And Soil 

Labeled By Volume

The MAVs are:

For individual packages: 5 % of the labeled volume. 

For example: One package may exceed the MAV for every 12 packages in the 

sample (e.g., when the sample size is 12 or fewer, 1 package may exceed the 

MAV and when the sample size is 48 packages, 4 packages may exceed the 

MAV).
Appendix A. Tables

107

Table 2-10. Exceptions to the Maximum Allowable Variations for Textiles, Polyethylene Sheeting and 

Film, Mulch and Soil Labeled by Volume, Packaged Firewood, and Packages Labeled by Count with 

50 Items or Fewer, and Specific Agricultural Seeds Labeled by Count.

Maximum Allowable Variations (MAVs)

Packaged Firewood 

and Packages 

Labeled by Count 

with 50 Items or 

Fewer

MAVs are not applied to these packages.

Specific Agricultural

Seeds Labeled

By Count 

The MAVS are:

For corn seed: 2 % of the labeled count 

For soybean seed: 4 % of the labeled count 

For field bean seed: 5 % of the labeled count 

For wheat seed: 3 % of the labeled count

(Amended 2010) 

Table 2-11. Accuracy Requirements for Packages Labeled by Low Count (50 or Fewer) 

and Packages Given Tolerances (Glass and Stemware)

1 2 3

Inspection Lot

Size

Sample 

Size

For Packages 

Labeled by Low 

Count

(50 or Fewer)

For Packages Given Tolerances

(Glasses and Stemware)

Number of 

Packages Allowed 

to Contain Less 

than the Labeled 

Count

Number of Package Errors that May Exceed 

the Allowable Difference

1 - 11 1-11 1 0

12 - 250 12 1 0

251 – 3200 24 2 1

More than 3200 48 3 2

(Amended 2004) 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

108

THIS PAGE INTENTIONALLY LEFT BLANK
Appendix B. Random Number Tables

109

Appendix B. Random Number Tables

Reproduced from Million Random Digits, used with permission of the Rand Corporation, 

Copyright, 1955, The Free Press (http://www.rand.org/publications/classics/randomdigits)

All of the sampling plans presented in this handbook are based on the assumption that the packages 

constituting the sample are chosen at random from the inspection lot. Randomness in this instance means 

that every package in the lot has an equal chance of being selected as part of the sample. It does not 

matter what other packages have already been chosen, what the package net contents are, or where the 

package is located in the lot.

To obtain a random sample, two steps are necessary. First it is necessary to identify each package in the 

lot of packages with a specific number whether on the shelf, in the warehouse, or coming off the 

packaging line. Then it is necessary to obtain a series of random numbers. These random numbers 

indicate exactly which packages in the lot shall be taken for the sample.

The Random Number Table

The random number tables in Appendix B are composed of the digits from 0 through 9, with 

approximately equal frequency of occurrence. This appendix consists of 8 pages. On each page digits are 

printed in blocks of columns and blocks of rows. The printing of the table in blocks is intended only to 

make it easier to locate specific columns and rows. 

Random Starting Place

Starting Page. The Random Digit pages are pages 110 through 116. You can use the day of the week to 

determine the starting page or use the first page for the first lot you test in a location, the second page for 

the second lot, and so on, moving to the following page for each new lot. 

Starting Column and Row. You may choose a starting page in the random number table and with eyes 

closed, drop a pencil anywhere on the page to indicate a starting place in the table.

For example, assume that testing takes place on the 3rd day of the week. Start with Table 3 of 

Appendix B. Assume you dropped your pencil on the page and it has indicated a starting place at 

Column 22, Row 45. That number is 1. 

If one-digit random numbers are needed, record them, going down the column to the bottom of the page 

and then to the top of the next column, and so on. Ignore duplicates and record zero (0) as ten (10). 

Following on from the last example, these numbers are 3, 2, 9, 8, etc. If two-digit random numbers are 

needed, rule off the pages, and further pages if necessary, in columns of two digits each. If there is a 

single column left on the page, ignore this column, and rule the next page in columns of two. Again, 

ignore duplicate numbers and record 00 as 100. For example, using the same starting place as in the last 

example (Table 3, Column 22, Row 45), the recorded two-digit numbers would be 11, 34, 26, 95, etc. 

When three-digit numbers are needed, rule the page in columns of three. Record 000 as 1000. Starting 

on Table 3, Column 22, Row 45, the recorded numbers would be 119, 346, 269, 959, etc.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

110

TABLE 1 – RANDOM DIGITS

11164 36318 75061 37674 26320 75100 10431 20418 19228 91792

21215 91791 76831 58678 87054 31687 93205 43685 19732 08468

10438 44482 66558 37649 08882 90870 12462 41810 01806 02977

36792 26236 33266 66583 60881 97395 20461 36742 02852 50564

73944 04773 12032 51414 82384 38370 00249 80709 72605 67497

49563 12872 14063 93104 78483 72717 68714 18048 25005 04151

64208 48237 41701 73117 33242 42314 83049 21933 92813 04763

51486 72875 38605 29341 80749 80151 33835 52602 79147 08868

99756 26360 64516 17971 48478 09610 04638 17141 09227 10606

71325 55217 13015 72907 00431 45117 33827 92873 02953 85474

65285 97198 12138 53010 94601 15838 16805 61004 43516 17020

17264 57327 38224 29301 31381 38109 34976 65692 98566 29550

95639 99754 31199 92558 68368 04985 51092 37780 40261 14479

61555 76404 86210 11808 12841 45147 97438 60022 12645 62000

78137 98768 04689 87130 79225 08153 84967 64539 79493 74917

62490 99215 84987 28759 19177 14733 24550 28067 68894 38490

24216 63444 21283 07044 92729 37284 13211 37485 10415 36457

16975 95428 33226 55903 31605 43817 22250 03918 46999 98501

59138 39542 71168 57609 91510 77904 74244 50940 31553 62562

29478 59652 50414 31966 87912 87154 12944 49862 96566 48825

96155 95009 27429 72918 08457 78134 48407 26061 58754 05326

29621 66583 62966 12468 20245 14015 04014 35713 03980 03024

12639 75291 71020 17265 41598 64074 64629 63293 53307 48766

14544 37134 54714 02401 63228 26831 19386 15457 17999 18306

83403 88827 09834 11333 68431 31706 26652 04711 34593 22561

67642 05204 30697 44806 96989 68403 85621 45556 35434 09532

64041 99011 14610 40273 09482 62864 01573 82274 81446 32477

17048 94523 97444 59904 16936 39384 97551 09620 63932 03091

93039 89416 52795 10631 09728 68202 20963 02477 55494 39563

82244 34392 96607 17220 51984 10753 76272 50985 97593 34320

96990 55244 70693 25255 40029 23289 48819 07159 60172 81697

09119 74803 97303 88701 51380 73143 98251 78635 27556 20712

57666 41204 47589 78364 38266 94393 70713 53388 79865 92069

46492 61594 26729 58272 81754 14648 77210 12923 53712 87771

08433 19172 08320 20839 13715 10597 17234 39355 74816 03363

10011 75004 86054 41190 10061 19660 03500 68412 57812 57929

92420 65431 16530 05547 10683 88102 30176 84750 10115 69220

35542 55865 07304 47010 43233 57022 52161 82976 47981 46588

86595 26247 18552 29491 33712 32285 64844 69395 41387 87195

72115 34985 58036 99137 47482 06204 24138 24272 16196 04393

07428 58863 96023 88936 51343 70958 96768 74317 27176 29600

35379 27922 28906 55013 26937 48174 04197 36074 65315 12537

10982 22807 10920 26299 23593 64629 57801 10437 43965 15344

90127 33341 77806 12446 15444 49244 47277 11346 15884 28131

63002 12990 23510 68774 48983 20481 59815 67248 17076 78910

40779 86382 48454 65269 91239 45989 45389 54847 77919 41105

43216 12608 18167 84631 94058 82458 15139 76856 86019 47928

96167 64375 74108 93643 09204 98855 59051 56492 11933 64958

70975 62693 35684 72607 23026 37004 32989 24843 01128 74658

85812 61875 23570 75754 29090 40264 80399 47254 40135 69916
Appendix B. Random Number Tables

111

TABLE 2 – RANDOM DIGITS

40603 16152 83235 37361 98783 24838 39793 80954 76865 32713

40941 53585 69958 60916 71018 90561 84505 53980 64735 85140

73505 83472 55953 17957 11446 22618 34771 25777 27064 13526

39412 16013 11442 89320 11307 49396 39805 12249 57656 88686

57994 76748 54627 48511 78646 33287 35524 54522 08795 56273

61834 59199 15469 82285 84164 91333 90954 87186 31598 25942

91402 77227 79516 21007 58602 81418 87838 18443 76162 51146

58299 83880 20125 10794 37780 61705 18276 99041 78135 99661

40684 99948 33880 76413 63839 71371 32392 51812 48248 96419

75978 64298 08074 62055 73864 01926 78374 15741 74452 49954

34556 39861 88267 76068 62445 64361 78685 24246 27027 48239

65990 57048 25067 77571 77974 37634 81564 98608 37224 49848

16381 15069 25416 87875 90374 86203 29677 82543 37554 89179

52458 88880 78352 67913 09245 47773 51272 06976 99571 33365

33007 85607 92008 44897 24964 50559 79549 85658 96865 24186

38712 31512 08588 61490 72294 42862 87334 05866 66269 43158

58722 03678 19186 69602 34625 75958 56869 17907 81867 11535

26188 69497 51351 47799 20477 71786 52560 66827 79419 70886

12893 54048 07255 86149 99090 70958 50775 31768 52903 27645

33186 81346 85095 37282 85536 72661 32180 40229 19209 74939

79893 29448 88392 54211 61708 83452 61227 81690 42265 20310

48449 15102 44126 19438 23382 14985 37538 30120 82443 11152

94205 04259 68983 50561 06902 10269 22216 70210 60736 58772

38648 09278 81313 77400 41126 52614 93613 27263 99381 49500

04292 46028 75666 26954 34979 68381 45154 09314 81009 05114

17026 49737 85875 12139 59391 81830 30185 83095 78752 40899

48070 76848 02531 97737 10151 18169 31709 74842 85522 74092

30159 95450 83778 46115 99178 97718 98440 15076 21199 20492

12148 92231 31361 60650 54695 30035 22765 91386 70399 79270

73838 77067 24863 97576 01139 54219 02959 45696 98103 78867

73547 43759 95632 39555 74391 07579 69491 02647 17050 49869

07277 93217 79421 21769 83572 48019 17327 99638 87035 89300

65128 48334 07493 28098 52087 55519 83718 60904 48721 17522

38716 61380 60212 05099 21210 22052 01780 36813 19528 07727

31921 76458 73720 08657 74922 61335 41690 41967 50691 30508

57238 27464 61487 52329 26150 79991 64398 91273 26824 94827

24219 41090 08531 61578 08236 41140 76335 91189 66312 44000

31309 49387 02330 02476 96074 33256 48554 95401 02642 29119

20750 97024 72619 66628 66509 31206 55293 24249 02266 39010

28537 84395 26654 37851 80590 53446 34385 86893 87713 26842

97929 41220 86431 94485 28778 44997 38802 56594 61363 04206

40568 33222 40486 91122 43294 94541 40988 02929 83190 74247

41483 92935 17061 78252 40498 43164 68646 33023 64333 64083

93040 66476 24990 41099 65135 37641 97613 87282 63693 55299

76869 39300 84978 07504 36835 72748 47644 48542 25076 68626

02982 57991 50765 91930 21375 35604 29963 13738 03155 59914

94479 76500 39170 06629 10031 48724 49822 44021 44335 26474

52291 75822 95966 90947 65031 75913 52654 63377 70664 60082

03684 03600 52831 55381 97013 19993 41295 29118 18710 64851

58939 28366 86765 67465 45421 74228 01095 50987 83833 37216
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

112

TABLE 3 – RANDOM DIGITS

37100 62492 63642 47638 13925 80113 88067 42575 44078 62703

53406 13855 38519 29500 62479 01036 87964 44498 07793 21599

55172 81556 18856 59043 64315 38270 25677 01965 21310 28115

40353 84807 47767 46890 16053 32415 60259 99788 55924 22077

18899 09612 77541 57675 70153 41179 97535 82889 27214 03482

68141 25340 92551 11326 60939 79355 41544 88926 09111 86431

51559 91159 81310 63251 91799 41215 87412 35317 74271 11603

92214 33386 73459 79359 65867 39269 57527 69551 17495 91456

15089 50557 33166 87094 52425 21211 41876 42525 36625 63964

96461 00604 11120 22254 16763 19206 67790 88362 01880 37911

28177 44111 15705 73835 69399 33602 13660 84342 97667 80847

66953 44737 81127 07493 07861 12666 85077 95972 96556 80108

19712 27263 84575 49820 19837 69985 34931 67935 71903 82560

68756 64757 19987 92222 11691 42502 00952 47981 97579 93408

75022 65332 98606 29451 57349 39219 08585 31502 96936 96356

11323 70069 90269 89266 46413 61615 66447 49751 15836 97343

55208 63470 18158 25283 19335 53893 87746 72531 16826 52605

11474 08786 05594 67045 13231 51186 71500 50498 59487 48677

81422 86842 60997 79669 43804 78690 58358 87639 24427 66799

21771 75963 23151 90274 08275 50677 99384 94022 84888 80139

42278 12160 32576 14278 34231 20724 27908 02657 19023 07190

17697 60114 63247 32096 32503 04923 17570 73243 76181 99343

05686 30243 34124 02936 71749 03031 72259 26351 77511 00850

52992 46650 89910 57395 39502 49738 87854 71066 84596 33115

94518 93984 81478 67750 89354 01080 25988 84359 31088 13655

00184 72186 78906 75480 71140 15199 69002 08374 22126 23555

87462 63165 79816 61630 50140 95319 79205 79202 67414 60805

88692 58716 12273 48176 86038 78474 76730 82931 51595 20747

20094 42962 41382 16768 13261 13510 04822 96354 72001 68642

60935 81504 50520 82153 27892 18029 79663 44146 72876 67843

51392 85936 43898 50596 81121 98122 69196 54271 12059 62539

54239 41918 79526 46274 24853 67165 12010 04923 20273 89405

57892 73394 07160 90262 48731 46648 70977 58262 78359 50436

02330 74736 53274 44468 53616 35794 54838 39114 68302 26855

76115 29247 55342 51299 79908 36613 68361 18864 13419 34950

63312 81886 29085 20101 38037 34742 78364 39356 40006 49800

27632 21570 34274 56426 00330 07117 86673 46455 66866 76374

06335 62111 44014 52567 79480 45886 92585 87828 17376 35254

64142 87676 21358 88773 10604 62834 63971 03989 21421 76086

28436 25468 75235 75370 63543 76266 27745 31714 04219 00699

09522 83855 85973 15888 29554 17995 37443 11461 42909 32634

93714 15414 93712 02742 34395 21929 38928 31205 01838 60000

15681 53599 58185 73840 88758 10618 98725 23146 13521 47905

77712 23914 08907 43768 10304 61405 53986 61116 76164 54958

78453 54844 61509 01245 91199 07482 02534 08189 62978 55516

24860 68284 19367 29073 93464 06714 45268 60678 58506 23700

37284 06844 78887 57276 42695 03682 83240 09744 63025 60997

35488 52473 37634 32569 39590 27379 23520 29714 03743 08444

51595 59909 35223 44991 29830 56614 59661 83397 38421 17503

90660 35171 30021 91120 78793 16827 89320 08260 09181 53616 
Appendix B. Random Number Tables

113

TABLE 4 – RANDOM DIGITS

54723 56527 53076 38235 42780 22716 36400 48028 78196 92985

84828 81248 25548 34075 43459 44628 21866 90350 82264 20478

65799 01914 81363 05173 23674 41774 25154 73003 87031 94368

87917 38549 48213 71708 92035 92527 55484 32274 87918 22455

26907 88173 71189 28377 13785 87469 35647 19695 33401 51998

68052 65422 88460 06352 42379 55499 60469 76931 83430 24560

42587 68149 88147 99700 56124 53239 38726 63652 36644 50876

97176 55416 67642 05051 89931 19482 80720 48977 70004 03664

53295 87133 38264 94708 00703 35991 76404 82249 22942 49659

23011 94108 29196 65187 69974 01970 31667 54307 40032 30031

75768 49549 24543 63285 32803 18301 80851 89301 02398 99891

86668 70341 66460 75648 78678 27770 30245 44775 56120 44235

56727 72036 50347 33521 05068 47248 67832 30960 95465 32217

27936 78010 09617 04408 18954 61862 64547 52453 83213 47833

31994 69072 37354 93025 38934 90219 91148 62757 51703 84040

02985 95303 15182 50166 11755 56256 89546 31170 87221 63267

89965 10206 95830 95406 33845 87588 70237 84360 19629 72568

45587 29611 98579 42481 05359 36578 56047 68114 58583 16313

01071 08530 74305 77509 16270 20889 99753 88035 55643 18291

90209 68521 14293 39194 68803 32052 39413 26883 83119 69623

04982 68470 27875 15480 13206 44784 83601 03172 07817 01520

19740 24637 97377 32112 74283 69384 49768 64141 02024 85380

50197 79869 86497 68709 42073 28498 82750 43571 77075 07123

46954 67536 28968 81936 95999 04319 09932 66223 45491 69503

82549 62676 31123 49899 70512 95288 15517 85352 21987 08669

61798 81600 80018 84742 06103 60786 01408 75967 29948 21454

57666 29055 46518 01487 30136 14349 56159 47408 78311 25896

29805 64994 66872 62230 41385 58066 96600 99301 85976 84194

06711 34939 19599 76247 87879 97114 74314 39599 43544 36255

13934 46885 58315 88366 06138 37923 11192 90757 10831 01580

28549 98327 99943 25377 17628 65468 07875 16728 22602 33892

40871 61803 25767 55484 90997 86941 64027 01020 39518 34693

47704 38355 71708 80117 11361 88875 22315 38048 42891 87885

62611 19698 09304 29265 07636 08508 23773 56545 08015 28891

03047 83981 11916 09267 67316 87952 27045 62536 32180 60936

26460 50501 31731 18938 11025 18515 31747 96828 58258 97107

01764 25959 69293 89875 72710 49659 66632 25314 95260 22146

11762 54806 02651 52912 32770 64507 59090 01275 47624 16124

31736 31695 11523 64213 91190 10145 34231 36405 65860 48771

97155 48706 52239 21831 49043 18650 72246 43729 63368 53822

31181 49672 17237 04024 65324 32460 01566 67342 94986 36106

32115 82683 67182 89030 41370 50266 19505 57724 93358 49445

07068 75947 71743 69285 30395 81818 36125 52055 20289 16911

26622 74184 75166 96748 34729 61289 36908 73686 84641 45130

02805 52676 22519 47848 68210 23954 63085 87729 14176 45410

32301 58701 04193 30142 99779 21697 05059 26684 63516 75925

26339 56909 39331 42101 01031 01947 02257 47236 19913 90371

95274 09508 81012 42413 11278 19354 68661 04192 36878 84366

24275 39632 09777 98800 48027 96908 08177 15364 02317 89548

36116 42128 65401 94199 51058 10759 47244 99830 64255 40516
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

114

TABLE 5 – RANDOM DIGITS

47505 02008 20300 87188 42505 40294 04404 59286 95914 07191

13350 08414 64049 94377 91059 74531 56228 12307 87871 97064

33006 92690 69248 97443 38841 05051 33756 24736 43508 53566

55216 63886 06804 11861 30968 74515 40112 40432 18682 02845

21991 26228 14801 19192 45110 39937 81966 23258 99348 61219

71025 28212 10474 27522 16356 78456 46814 28975 01014 91458

65522 15242 84554 74560 26206 49520 65702 54193 25583 54745

27975 54923 90650 06170 99006 75651 77622 20491 53329 12452

07300 09704 36099 61577 34632 55176 87366 19968 33986 46445

54357 13689 19569 03814 47873 34086 28474 05131 46619 41499

00977 04481 42044 08649 83107 02423 46919 59586 58337 32280

13920 78761 12311 92808 71581 85251 11417 85252 61312 10266

08395 37043 37880 34172 80411 05181 58091 41269 22626 64799

46166 67206 01619 43769 91727 06149 17924 42628 57647 76936

87767 77607 03742 01613 83528 66251 75822 83058 97584 45401

29880 95288 21644 46587 11576 30568 56687 83239 76388 17857

36248 36666 14894 59273 04518 11307 67655 08566 51759 41795

12386 29656 30474 25964 10006 86382 46680 93060 52337 56034

52068 73801 52188 19491 76221 45685 95189 78577 36250 36082

41727 52171 56719 06054 34898 93990 89263 79180 39917 16122

49319 74580 57470 14600 22224 49028 93024 21414 90150 15686

88786 76963 12127 25014 91593 98208 27991 12539 14357 69512

84866 95202 43983 72655 89684 79005 85932 41627 87381 38832

11849 26482 20461 99450 21636 13337 55407 01897 75422 05205

54966 17594 57393 73267 87106 26849 68667 45791 87226 74412

10959 33349 80719 96751 25752 17133 32786 34368 77600 41809

22784 07783 35903 00091 73954 48706 83423 96286 90373 23372

86037 61791 33815 63968 70437 33124 50025 44367 98637 40870

80037 65089 85919 74391 36170 82988 52311 59180 37846 98028

72751 84359 15769 13615 70866 37007 74565 92781 37770 76451

18532 03874 66220 79050 66814 76341 42452 65365 07167 90134

22936 22058 49171 11027 07066 14606 11759 19942 21909 15031

66397 76510 81150 00704 94990 68204 07242 82922 65745 51503

89730 23272 65420 35091 16227 87024 56662 59110 11158 67508

81821 75323 96068 91724 94679 88062 13729 94152 59343 07352

94377 82554 53586 11432 08788 74053 98312 61732 91248 23673

68485 49991 53165 19865 30288 00467 98105 91483 89389 61991

07330 07184 86788 64577 47692 45031 36325 47029 27914 24905

10993 14930 35072 36429 26176 66205 07758 07982 33721 81319

20801 15178 64453 83357 21589 23153 60375 63305 37995 66275

79241 35347 66851 79247 57462 23893 16542 55775 06813 63512

43593 39555 97345 58494 52892 55080 19056 96192 61508 23165

29522 62713 33701 17186 15721 95018 76571 58615 35836 66260

88836 47290 67274 78362 84457 39181 17295 39626 82373 10883

65905 66253 91482 30689 81313 01343 37188 37756 04182 19376

44798 69371 07865 91756 42318 63601 53872 93610 44142 89830

35510 99139 32031 27925 03560 33806 85092 70436 94777 57963

50125 93223 64209 49714 73379 89975 38567 44316 60262 10777

25173 90038 63871 40418 23818 63250 05118 52700 92327 55449

68459 90094 44995 93718 83654 79311 18107 12557 09179 28416
Appendix B. Random Number Tables

115

TABLE 6 – RANDOM DIGITS

96195 07059 13266 31389 87612 88004 31843 83469 22793 14312

22408 94958 19095 58035 43831 32354 83946 57964 70404 32017

53896 23508 16227 56929 74329 12264 26047 66844 47383 42202

22565 02475 00258 79018 70090 37914 27755 00872 71553 56684

49438 20772 60846 69732 07612 70474 46483 21053 95475 53448

65620 34684 00210 04863 01373 19978 61682 69315 46766 83768

20246 26941 41298 04763 19769 25865 95937 03545 93561 73871

09433 09167 35166 32731 73299 41137 37328 28301 61629 05040

95552 73456 16578 88140 80059 50296 07656 01396 83099 09718

76053 05150 69125 69442 16509 03495 26427 58780 27576 31342

34822 35843 78468 82380 52313 71070 71273 10768 86101 51474

07753 04073 58520 80022 28185 16432 86909 82347 10548 83929

04204 94434 62798 81902 29977 57258 87826 35003 46449 76636

96770 19440 29700 42093 64369 69176 29732 37389 34054 28680

65989 62843 10917 34458 81936 84775 39415 10622 36102 16753

06644 94784 66995 61812 54215 01336 75887 57685 66114 76984

88950 46077 34651 12038 87914 20785 39705 73898 12318 78334

21482 95422 02002 33671 46764 50527 46276 77570 68457 62199

55137 61039 02006 69913 11291 87215 89991 26003 55271 08153

98441 81529 59607 65225 49051 28328 85535 37003 87211 10204

57168 30458 23892 07825 53447 53511 09315 42552 43135 57892

71886 65334 38013 09379 83976 42441 14086 33197 82671 05037

40418 59504 52383 07232 14179 59693 37668 26689 93865 78925

28833 76661 47277 92935 63193 94862 60560 72484 29755 40894

37883 62124 62199 49542 55083 20575 44636 92282 52105 77664

44882 33592 66234 13821 86342 00135 87938 57995 34157 99858

19082 13873 07184 21566 95320 28968 31911 06288 77271 76171

45316 29283 89318 55806 89338 79231 91545 55477 19552 03471

22788 55433 31188 74882 44858 69655 08096 70982 61300 23792

08293 86193 05026 21255 63082 92946 28748 25423 45282 57821

29223 70541 67115 84584 10100 33854 26466 77796 70698 99393

22681 80110 31595 09246 39147 11158 43298 36220 88841 11271

74580 90354 43744 22178 38084 60027 24201 71686 59767 33274

69093 71364 08107 96952 50005 30297 97417 89575 04676 35616

40456 91234 58090 65342 95002 28447 21'700 43137 13746 85959

72927 67349 83962 58912 59734 76323 02913 46306 53956 38936

61869 33093 81129 06481 89281 83629 81960 63704 56329 10357

40048 16520 07638 10797 22270 57350 72214 36410 95526 87614

68773 97669 28656 89938 12917 25630 08068 19445 76250 24727

09774 30751 49740 11385 91468 28900 76804 52460 52320 70493

46139 36689 82587 13586 35061 76128 38568 62300 43439 53434

26566 95323 32993 89988 12152 01862 93113 33875 31730 62941

06765 57141 48617 18282 13086 76064 83334 70192 15972 80429

35384 90380 12317 89702 33091 68835 62960 38010 52710 87604

49333 78482 36199 11355 86044 88760 03724 22927 91716 92332

45595 14044 56806 99126 85584 87750 78149 22723 48245 78126

79819 15054 76174 12206 06886 06814 43285 20008 75345 19779

11971 62234 74857 46401 20817 57591 41189 49604 29604 30660

11452 89318 53084 21993 62471 74101 61217 76536 58393 63718

38746 81271 96260 98137 60275 22647 33103 50090 29395 10016
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

116

TABLE 7 – RANDOM DIGITS

93369 13044 69686 78162 29132 51544 17925 56738 32683 83153

19360 55049 94951 76341 38159 31008 41476 05278 03909 02299

47798 89890 06893 65483 97658 74884 38611 27264 26956 83504

69223 32007 03513 61149 66270 73087 16795 76845 44645 44552

34511 50721 84850 34159 38985 75384 22965 55366 81632 78872

54031 59329 58963 52220 76806 98715 67452 78741 58128 00077

66722 85515 04723 92411 03834 12109 85185 37350 93614 15351

71059 07496 38404 18126 37894 44991 45777 02070 38159 23930

45478 86066 31135 33243 01190 47277 55146 56130 70117 83203

97246 91121 89437 20393 76598 99458 76665 83793 37448 32664

22982 25936 96417 34845 28942 65569 38253 77182 12996 19505

48243 62993 47132 85248 79160 90981 71696 79609 33809 60839

93514 14915 67960 82203 22598 94802 75332 95585 69542 79924

69707 98303 93069 16216 01542 51771 16833 20922 94415 27617

87467 91794 70814 12743 17543 04057 71231 11309 32780 83270

81006 81498 59375 30502 44868 81279 23585 49678 70014 10523

15458 83481 50187 43375 56644 72076 59403 65469 74760 69509

33469 12510 23095 48016 22064 39774 07373 10555 33345 21787

67198 07176 65996 18317 83083 11921 06254 68437 59481 54778

58037 92261 85504 55690 63488 26451 43223 38009 50567 09191

84983 68312 25519 56158 22390 12823 92390 28947 36708 25393

35554 02935 72889 68772 79774 14336 50716 63003 86391 94074

04368 17632 50962 71908 13105 76285 31819 16884 11665 16594

81311 60479 69985 30952 93067 70056 55229 83226 22555 66447

03823 89887 55828 74452 21692 55847 15960 47521 27784 25728

80422 65437 38797 56261 88300 35980 56656 45662 29219 49257

61307 49468 43344 43700 14074 19739 03275 99444 62545 23720

83873 82557 10002 80093 74645 33109 15281 38759 09342 69408

38110 16855 28922 93758 22885 36706 92542 60270 99599 17983

43892 91189 87226 56935 99836 85489 89693 49475 31941 78065

93683 09664 53927 49885 94979 88848 42642 93218 80305 49428

32748 02121 11972 96914 83264 89016 45140 20362 63242 86255

49211 92963 38625 65312 52156 36400 67050 64058 45489 24165

63365 64224 69475 57512 85097 05054 88673 96593 00902 53320

63576 26373 44610 43748 90399 06770 71609 90916 69002 57180 

41078 47036 65524 68466 77613 20076 71969 47706 22506 81053

70846 89558 64173 15381 67322 70097 82363 90767 17879 32697

68800 64492 20162 32707 69510 82465 26821 79917 34615 35820

44977 89525 51269 63747 30997 97213 53016 65909 05723 50168

79354 63847 24395 53679 07667 67993 24634 78867 78516 00448

14954 22299 40156 52685 19093 06090 23800 06739 76836 19050

01711 98439 09446 33937 98956 85676 89493 05132 45886 49379

62328 55328 45738 93940 15772 81975 91017 21387 57949 13992

73004 62109 81907 71077 50322 66093 79921 61412 18347 21115

34218 89445 03609 52336 19005 15179 94958 99448 11612 76981

99159 01968 45886 86875 05196 64297 59339 39878 61548 56442

92858 29949 15817 93372 34732 61584 72007 58597 43802 51066

27396 97477 65554 71601 01540 26509 19487 39684 18676 41219

37103 45309 30129 43380 66638 10841 77292 40288 25826 61431

57347 97012 48428 20606 54138 75716 23741 50462 13221 47216
Appendix C. Model Inspection Report Forms

117

Appendix C. Model Inspection Report Forms 

Random Package Report ........................................................................................................................... 119

Random Package Report – Example ......................................................................................................... 120

Standard Package Report .......................................................................................................................... 121

Standard Package Report – Example ........................................................................................................ 122

Ice Glazed Package Worksheet ................................................................................................................. 123

Ice Glazed Package Worksheet – Example ............................................................................................... 124

Ice Glazed Package Report ....................................................................................................................... 125

Ice Glazed Package Report – Example ..................................................................................................... 126

Worksheet for Determining the Free Liquid and Net Volume of Oysters ................................................ 127

Worksheet for Determining the Free Liquid and Net Volume of Oysters – Example .............................. 128
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

118

THIS PAGE INTENTIONALLY LEFT BLANK
Appendix C. Model Inspection Report Forms

119

Date: Random Package Report Sampling Plan: A B Report Number:

Location (name, address): Product/Brand Identity: Manufacturer: Container Description:

Lot Codes:

1. Labeled Quantity:

(Enter weight for each 

package in Column 1 

below.) 

2. Unit of Measure: 3. MAV: (Look up the MAV for each package with a 

minus error (−), convert it to dimensionless units and enter 

this value in the Box 4 column below.) 

5. Inspection Lot 

Size: 

6. Sample Size (n):

7. Initial Tare Sample 

Size: 

8. Number of MAVs 

Allowed: 

9. Range of Package Errors 

(Rc): 

10. Range of Tare Weights 

(Rt): 

11. Rc/Rt 

(Box 9 ÷ Box 10 = ): 

12. Total No. of Tare 

Samples: 

13. Avg. Tare Wt:

Used Dry Tare Wet Tare Unused Dry Tare

13a. Tare Correction

 Moisture Allowance

 Not Applicable

14. Nominal Gross Wt:

(Labeled Wt + Box 13−Box 

13a =) 

Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10

a. Gross Wt

b. Tare Wt

 c. Net Wt

d. Package Error

Product Description, Lot Code, Unit Price

Money Errors

Column 1

Labeled Net

Weight

Package Errors 4.

MAV

Dimensionless

Units

− + − + 

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

Totals

15. Total Error: 16. Number of unreasonable minus

(−) errors: (Compare each package 

error with the MAV in Column 4.) 

17. Is Box 16 greater than Box 8?

 Yes, lot fails 

 No, go to Box 18

18. Avg. error in 

dimensionless units: 

(Box 15 ÷ Box 6 =) 

19. Avg. error in labeled 

units (Box 18 × Box 2 =)

20. Does Box 18 = zero (0) or Plus

(+)? 

 Yes, lot passes, go to Box 25 

 No, go to Box 21

21. Compute Sample 

Standard Deviation

22. Sample Correction Factor 23. Compute Sample Error Limit (Box 21 × Box 22 =)

24. Disregarding the signs, is Box 18 larger than Box 23?

 Yes, lot fails, go to Box 25 No, lot passes, go to Box 25

25. Disposition of Inspection Lot

 Approved Rejected 

Comments Official’s Signature:

Acknowledgement of Report:
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

120

Date:

January 20, 2010 Random Package Report – Example Sampling Plan:  A B Report Number:17

Location (name, address):

L&O Market

MacCorkle Ave.

Charleston, WV 25171

Product/Brand Identity:

Ground Chuck

Manufacturer:

Meat Dept. – L&O Market

Container Description:

2S Tray w/soaker and 

Lot Codes: plastic wrap

1, 19, 99

1. Labeled Quantity:

(Enter weight for each 

package in Column 1 

below.) 

2. Unit of Measure:

0.001 lb

3. MAV: (Look up the MAV for each package with a 

minus error (−), convert it to dimensionless units and 

enter this value in the Box 4 column below.)

5. Inspection Lot 

Size: 

23

6. Sample Size (n):

12

7. Initial Tare Sample 

Size:

2 

8. Number of MAVs 

Allowed: 

0 

9. Range of Package 

Errors (Rc):

10

10. Range of Tare Weights 

(Rt):

1 

11. Rc/Rt 

(Box 9 ÷ Box 10 = ):

10

12. Total No. of Tare 

Samples:

2 

13. Avg. Tare Wt: 

0.0205 lb

 Used Dry Tare Wet Tare Unused Dry Tare

13a. Tare Correction

 Moisture Allowance

 Not Applicable

14. Nominal Gross Wt: 

(Labeled Wt + Box 13−Box 

13a =) 

Label Wt + 0.020 lb

Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10

a. Gross Wt 1.852 lb 1.223 lb

b. Tare Wt

 0.020 lb 0.021 lb

c. Net Wt 1.832 lb 1.202 lb

d. Package Error −18 −8

Product Description, Lot Code, Unit Price

Money Errors

Column 1

Labeled Net 

Weight

Package Errors 4.

MAV

Dimensionless 

Units

− + − + 

1. Ground Chuck – 1, 19, 99 – $1.79 per lb 1.85 lb 18

2. 1.21 lb 7

3. 1.56 lb 8

4. 1.98 lb 14

5. $ 0.04 1.07 lb 23 44

6. 1.55 lb 16

7. 1.02 lb 2

8. $ 0.04 1.44 lb 25 56

9. 1.33 lb 16

10. 2.03 lb 20 70

11. 1.73 lb 14

12. 1.16 lb 11

13.

14.

15.

16.

Totals −174

15. Total Error:

− 174

16. Number of unreasonable minus (−) 

errors: (Compare each package error 

with the MAV in Column 4.) 

0

17. Is Box 16 greater than Box 8?

 Yes, lot fails 

 No, go to Box 18

18. Avg. error in 

dimensionless units: 

(Box 15 ÷ Box 6 =) 

− 14.5

19. Avg. error in labeled units 

(Box 18 × Box 2 =)

− 0.014 lb

20. Does Box 18 = Zero (0) or Plus 

(+)?

 Yes, lot passes, go to Box 25 

 No, go to Box 21

21. Compute Sample 

Standard Deviation

6.721

22. Sample Correction Factor

0.635

23. Compute Sample Error Limit (Box 21 × Box 22 =)

4.267

24. Disregarding the signs, is Box 18 larger than Box 23?

 Yes, lot fails, go to Box 25 No, lot passes, go to Box 25

25. Disposition of Inspection Lot

 Approved  Rejected 

Comments Official’s Signature:

Acknowledgement of Report:
Appendix C. Model Inspection Report Forms

121

Date:

Standard Package Report Sampling Plan: A B 

Report Number:

Location (name, address) Product/Brand Identity Manufacturer Container Description

Lot Codes

1. Labeled Quantity: 2. Unit of Measure: 3. MAV: 4. MAV (dimensionless 

units) 

(Box 3 ÷ Box 2 =)

5. Inspection Lot Size: 6. Sample Size (n):

7. Initial Tare Sample 

Size:

 

8. Number of MAVs 

Allowed:

9. Range of 

Package Errors 

(Rc):

10. Range of Tare Weights 

(Rt):

11. Rc/Rt: 

(Box 9 ÷ 10 =)

12. Total Number of 

Tare Samples:

13. Average Tare Wt: 

 Used Dry Tare Wet Tare Unused Dry Tare

13a. Tare Correction 

 Moisture Allowance 

 Vacuum Pack

 Not Applicable

14. Nominal Gross Wt: 

(Box 1 + Box13 − Box 13a =)

Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10

a. Gross Wt

b. Tare Wt

 c. Net Wt

d. Package Error

− + − + − + − +

1. 13. 25. 37.

2. 14. 26. 38.

3. 15. 27. 39.

4. 16. 28. 40.

5. 17. 29. 41.

6. 18. 30. 42.

7. 19. 31. 43.

8. 20. 32. 44.

9. 21. 33. 45.

10. 22. 34. 46.

11. 23. 35. 47.

12. 24. 36. 48.

Total: Total: Total: Total: Total: Total: Total: Total:

15. Total Error: 16. Number of unreasonable minus (−) errors 

(compare each package error with Box 4) 

17. Is Box 16 greater than 

Box 8?

 Yes, lot fails

 No, go to Box 18 

18. Average error in 

dimensionless units 

(Box 15 ÷ Box 6 =) 

19. Average error in 

labeled units: 

(Box 18 × Box 2 =)

20. Does Box 18 = Zero (0) or Plus 

(+)?

 Yes, lot passes, go to Box 25 

 No, go to Box 21

21. Compute Sample Standard 

Deviation

22. Sample Correction 

Factor 

23. Compute Sample Error Limit (Box 21 × Box 22 =)

24. Disregarding the signs, is Box 18 larger than Box 23?

 Yes, lot fails, go to Box 25 No, lot passes, go to Box 25

25. Disposition of Inspection Lot

 Approved Rejected

Comments: Official’s Signature

Acknowledgement of Report
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

122

Date:

January 20, 2010 Standard Package Report – Example Sampling Plan:  A B 

Report Number:

16

Location (name, address)

Volunteer Market

18765 Alcoa Highway

Knoxville, TN 37920

Product/Brand Identity

Community Group Cookies (Thin Mints)

Manufacturer

ABC Cookies Inc.

1069 Capitol Avenue

Nashville, TN 37204

Container Description

Cardboard Box/

Plastic Liner

Lot Codes

April 2009 A & B

1. Labeled Quantity:

453 g (1 lb)

2. Unit of Measure:

0.001 lb

3. MAV:

0.044 lb

4. MAV (dimensionless 

units) 

(Box 3 ÷ Box 2 =)

44

5. Inspection Lot Size: 

172

6. Sample Size (n):

12

7. Initial Tare Sample 

Size:

 

2 

8. Number of MAVs Allowed:

0 

9. Range of 

Package Errors 

(Rc):

24

10. Range of Tare Weights 

(Rt):

2 

11. Rc/Rt: 

(Box 9 ÷ 10 =)

12

12. Total Number of 

Tare Samples:

2 

13. Average Tare Wt: 

0.014 lb

 Used Dry Tare Wet Tare Unused Dry Tare 

13a. Tare Correction 

 Moisture Allowance 

 Vacuum Pack

 Not Applicable

14. Nominal Gross Wt: 

(Box 1 + Box13 − Box 13a =)

1.014 lb

Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10

a. Gross Wt 1.052 lb 1.026 lb

b. Tare Wt

 0.015 lb 0.013 lb

c. Net Wt 1.037 lb 1.013 lb

d. Package Error 37 13

− + − + − + − +

1. 38 13. 25. 37.

2. 12 14. 26. 38.

3. 8 15. 27. 39.

4. 4 16. 28. 40.

5. 3 17. 29. 41.

6. 2 18. 30. 42.

7. 12 19. 31. 43.

8. 3 20. 32. 44.

9. 4 21. 33. 45.

10. 1 22. 34. 46.

11. 0 23. 35. 47.

12. 6 24. 36. 48.

Total:

9

Total:

84

Total: Total: Total: Total: Total: Total:

15. Total Error:

+ 75

16. Number of unreasonable minus (−) errors 

(compare each package error with Box 4) 

0 

17. Is Box 16 greater than 

Box 8?

 Yes, lot fails

 No, go to Box 18 

18. Average error in 

dimensionless units 

(Box 15 ÷ Box 6 =) 

+ 6.25

19. Average error in 

labeled units: 

(Box 18 × Box 2 =)

+ 0.006 lb

20. Does Box 18 = Zero (0) or Plus (+)?

 Yes, lot passes, go to Box 25 

 No, go to Box 21

21. Compute Sample Standard 

Deviation

22. Sample Correction 

Factor

23. Compute Sample Error Limit (Box 21 × Box 22 =)

24. Disregarding the signs, is Box 18 larger than Box 23?

 Yes, lot fails, go to Box 25 No, lot passes, go to Box 25

25. Disposition of Inspection Lot

 Approved Rejected

Comments:

Lot Passes

Official’s Signature

Acknowledgement of Report
Appendix C. Model Inspection Report Forms

123

Ice Glazed Package Worksheet

STEP

1. Package Price (if standard pack) $ ____________ Price Per Pound (if random pack) $ ______________

Lot Size: _______________ Sample Size: _______________ Unit of Measure: _______________

2. Number each package. Weigh each package for Gross Package Weight and enter Row 1. 

3. Enter Labeled Net Weight in Row 2. (If dual units determine the larger unit.) ___________

4. Record the Maximum Allowable Variation (MAV) in Row 3.

5. Weigh the receiving pan = _____________ (enter in Row 4). (Clean and dry the receiving pan and verify the 

weight after each use. Thoroughly clean the sieve.) 

6. Deglaze the product. Remove each package from the low temperature storage. Open the package immediately 

and place the contents in the sieve or other draining device (e.g., colander) under a gentle spray of cold water. 

Carefully agitate the product. Handle with care to avoid breaking the product. Continue the spraying process 

until all ice glaze that is seen or felt is removed.

7. Without shifting the product, incline the sieve to an angle of 17° to 20° (incline to facilitate drainage) and drain 

for 2 minutes using a stopwatch.

8. Immediate transfer the entire product to the receiving pan to determine the net weight. 

9. To calculate the net weight (receiving pan and product) – (receiving pan) = Net Weight (enter in Row 5)

10. Calculate ± Package error (net weight [Row 5] – labeled net weight [Row 2]) = ± Error, (enter in Row 6). 

Row Package 1 2 3 4 5 6 7 8 9 10 11 12

1 

Gross Pkg. 

Weight

(Step 3)

2 

Labeled Net 

Weight

(Step 4)

3 MAV

(Step 5)

4 

Sieve and 

Receiving 

Pan Weight 

(Step 6)

5 Net Weight 

(Step 10)

6 ± Error (Step

11)

Used Dry Tare ________________

Transfer data from the “Ice Glazed Package Worksheet” to the “Ice Glazed Package Report” 

(Added 2010) 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

124

Ice Glazed Package Worksheet – Example

STEP

1. Package Price (if standard pack) $ 6.99 Price Per Pound (if random pack) $ _____________

Lot Size: 6 Sample Size: 6 Unit of Measure: 0.001 lb

2. Number each package. Weigh each package for Gross Package Weight and enter Row 1. 

3. Enter Labeled Net Weight in Row 2. (If dual units determine the larger unit.) 1 lb/453 g

4. Record the Maximum Allowable Variation (MAV) in Row 3.

5. Weigh the receiving pan = 0.795 lb (enter in Row 4). (Clean and dry the receiving pan and verify the weight 

after each use. Thoroughly clean the sieve.)

6. Deglaze the product. Remove each package from the low temperature storage. Open the package immediately 

and place the contents in the sieve or other draining device (e.g., colander) under a gentle spray of cold water. 

Carefully agitate the product. Handle the product with care to avoid breaking the product. Continue the 

spraying process until all ice glaze that is seen or felt is removed.

7. Without shifting the product, incline the sieve to an angle of 17° to 20° (incline to facilitate drainage) and drain 

for 2 minutes using a stopwatch.

8. Immediately transfer the entire product to the receiving pan to determine the net weight. 

9. To calculate the net weight (receiving pan and product) – (receiving pan) = Net Weight (enter in Row 5)

10. Calculate ± Package error (net weight [Row 5] – labeled net weight [Row 2]) = ± Error, (enter in Row 6).

Row Package 1 2 3 4 5 6 7 8 9 10 11 12

1 

Gross Pkg. 

Weight

(Step 3)

1.180 1.205 1.110 1.150 1.000 1.210 

2 

Labeled Net 

Weight

(Step 4)

1.000 1.000 1.000 1.000 1.000 1.000 

3 MAV

(Step 5) 0.044 0.044 0.044 0.044 0.044 0.044

4 

Receiving Pan 

Weight 

(Step 6)

0.795 0.795 0.795 0.795 0.795 0.795

5 Net Weight 

(Step 10) 0.985 0.975 1.000 1.030 0.930 0.980

6 ± Error 

(Step 11) −0.015 −0.025 0 +0.030 −0.070 −0.020

Used Dry Tare 0.025 lb

Transfer data from the “Ice Glazed Package Worksheet” to the “Ice Glazed Package Report” 

(Added 2010)
Appendix C. Model Inspection Report Forms

125

Date: Ice Glazed Package Report Sampling Plan: A B Report Number:

Location (name, address): Product/Brand Identity: Manufacturer: Container 

Description: 

Lot Codes:

1. Standard Pack Labeled 

Quantity: 

(If random packed, enter weight for 

each package in Column 1 below.) 

2. Unit of Measure: 3. MAV: Look up the MAV for each package with 

a minus (−) error, enter value in the Box 4 column

below. 

5. Inspection 

Lot Size 

6. Sample Size (n)

7. Price per lb: 

7a. Standard Pack: Package Price ___________ divide by (Box 1) = ____________ 7b. Random Pack: Labeled Price per lb ___________ 

8. No. of MAVs 

Allowed

Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10 Pkg 11 Pkg 12

Pkg. Gross Wt

a. Labeled Net Wt 

b. Gross: Rec. Pan & 

deglazed product Wt

c. Tare: Rec. Pan Wt

d. Net Wt 

(Box b − Box c= )

e. Package Error

(Box d − Box a = )

Package 

# 

Column 1

Labeled Net Weight

(random pack only)

Package Errors 4.

MAV

Dimensionless Units − + 

1

2

3

4

5

6

7

8

9

10

11

12

Totals f. g.

9. Total Error

(add Row e or Box f + 

g):

10. Number of unreasonable minus (−) 

errors (compare each package error with the 

MAV in the Box 4 column):

11. Is Box 10 greater than Box 8?

 Yes, lot fails 

 No, go to Box 12

12. Avg. error (Box 9 ÷ Box 6 = ):

13. Does Box 12 = Zero (0) or Plus (+)?

 Yes, lot passes, go to Box 18 

 No, go to Box 14

14. Compute Sample 

Standard Deviation: 

15. Sample Correction Factor: 16. Compute Sample Error Limit (Box 14 × Box 15 =)

17. Disregarding the signs, is Box 12 larger than Box 16?

 Yes, lot fails, go to Box 18 No, lot passes, go to Box 18

18. Disposition of Inspection Lot

Approved Rejected 

19. Economic Impact:

(Box 12 × Box 7 × Box 5 = )

Comments: Official’s Signature:

Acknowledgement of Report:
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

126

Date:

January 20, 2010 Ice Glazed Package Report – Example Sampling Plan:  A B Report Number:103

Location (name, address):

Ocean Fresh Market

101 8th Street

Key West, FL

Product/Brand Identity:

Raw/Peeled Shrimp 71 – 90 Count

Manufacturer:

Ocean Fresh

Container 

Description:

Lot Codes: Plastic

1. Standard Pack Labeled 

Quantity: 453 g (1 lb)

(If random packed, enter weight for 

each package in Column 1 below.)

2. Unit of Measure:

0.001 lb

3. MAV: Look up the MAV for each package with 

a minus (−) error, enter value in the Box 4 column

below. 

0.044 lb

5. Inspection 

Lot Size 

6 

6. Sample Size (n)

6 

7. Price per lb: 

7a. Standard Pack: Package Price $ 6.99 divide by (Box 1) = $ 6.99 7b. Random Pack: Labeled Price per lb ___________

8. No. of MAVs 

Allowed

 0

Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10 Pkg 11 Pkg 12

Pkg. Gross Wt 1.180 1.205 1.100 1.150 1.000 1.210 

a. Labeled Net Wt 1.000 1.000 1.000 1.000 1.000 1.000 

b. Gross: Rec. Pan & 

deglazed product Wt

c. Tare: Rec. Pan Wt 0.795 0.795 0.795 0.795 0.795 0.795

d. Net Wt 

(Box b − Box c= ) 0.985 0.975 1.000 1.030 0.930 0.980

e. Package Error

(Box d − Box a = ) − 0.015 − 0.025 0 + 0.030 − 0.070 − 0.020

Package 

# 

Column 1

Labeled Net Weight

(random pack only)

Package Errors 4.

MAV

Dimensionless Units − + 

1

2

3

4

5

6

7

8

9

10

11

12

Totals f. g.

9. Total Error

(add Row e or Box f + g):

− 0.100

10. Number of unreasonable minus (−) 

errors (compare each package error with 

the MAV in the Box 4 column):

1 

11. Is Box 10 

greater than 

Box 8?

 Yes, lot fails 

 No, go to Box 12

12. Avg. error (Box 9 ÷ Box 6 = ):

− 0.016

13. Does Box 12 = Zero (0) or Plus (+)?

 Yes, lot passes, go to Box 18 

 No, go to Box 14

14. Compute Sample 

Standard Deviation:

15. Sample Correction Factor: 16. Compute Sample Error Limit (Box 14 × Box 15 =)

17. Disregarding the signs, is Box 12 larger than Box 16?

Yes, lot fails, go to Box 18 No, lot passes, go to Box 18

18. Disposition of Inspection Lot

 Approved  Rejected 

19. Economic Impact:

(Box 12 × Box 7 × Box 5 = )

− 0.016 × $6.99 x 6 = $0.67

Comments:

Product found to contain less than the stated net contents. 

Failed due to MAV.

Official’s Signature:

Acknowledgement of Report:

Appendix C. Model Inspection Report Forms

127

Date:

Worksheet for Determining the Free Liquid and Net Volume of Oysters

Report Number:

Location (name, address): Product/Brand Identity: Manufacturer: Container 

Description:

Lot Codes:

1. Labeled Quantity: 2. Unit of 

Measure:

3. Inspection Lot Size: 4. Sample Size:

Amount of Free Liquid

Values

Steps: Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10

1. Weight of Dry Receiving Pan 

2. Gross Weight of Package 

Reference Temperature of Oysters 

7 °C (± 1) [45 °F (± 2)]

3. Tare Weight of Package

4. Net Weight of Oysters & 

Liquid (Step 2 – Step 3 = )

5. Weight of Receiving Pan and 

Drained Liquid

6. Weight of Free Liquid (Step 5 –

Step 1 = )

7. Percentage (%) of Free Liquid 

(Step 6 ÷ Step 4 × 100 =)

Net Volume

1. Test the oysters at the temperature of 7 °C (± 1) [45 °F (± 2)]. 

2. Establish the level of fill of the package using a depth gage. 

3. Empty and dry the package.

4. Refill the package with water to the level of the depth gage.

5. Record the amount of delivered water and then sum the quantities to obtain the total volume in the package.

 

Quantity of Water Delivered into Package

Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10

8. Flask Size

9. Flask Size 

10. Graduate or Cylinder

11. Graduate or Cylinder

12. Total

(8 + 9 + 10 = )

Comments: 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

128

Date:

December 20, 2013

Worksheet for Determining the Free Liquid and Net Volume of Oysters – Example

Report Number:

1 of 2

Location (name, address):

Superchain Market

Main Street

Bradenton, FL

Product/Brand Identity:

World’s Best Oysters – Oyster 

Standard

Manufacturer:

World’s Best Packing

Beach Road, AL

Container 

Description:

Clear Plastic Tub 

Lot Codes: with metal pull top

12/26/2012

1. Labeled Quantity:

12 fl oz (355 ml)

2. Unit of Measure:

0.001 lb

3. Inspection Lot Size:

206

4. Sample Size:

12

Amount of Free Liquid

Values

Steps: Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10

1. Weight of Dry Receiving Pan 11.841 11.841 11.841 11.841 11.841

2. Gross Weight of Package 0.871 0.884 0.920 0.869 0.8632

Reference Temperature of 

Oysters 

7 °C (± 1) [45 °F (± 2)]

44 °F 46 °F 44 °F 47 °F 45.5 °F

3. Tare Weight of Package 0.060 0.060 0.060 0.059 0.060

4. Net Weight of Oysters & 

Liquid (Step 2 – Step 3 = ) 0.811 0.824 0.86 0.81 0.803

5. Weight of Receiving Pan and 

Drained Liquid 12.020 12.121 12.120 12.031 12.242

6. Weight of Free Liquid (Step 5 

– Step 1 = ) 0.179 0.28 0.279 0.19 0.401

7. Percentage (%) of Free Liquid 

(Step 6 ÷ Step 4 × 100 =) 22 % 33 % 32 % 23 % 49 %

Net Volume

1. Test the oysters at the temperature of 7 °C (± 1) [45 °F (± 2)]. 

2. Establish the level of fill of the package using a depth gage. 

3. Empty and dry the package.

4. Refill the package with water to the level of the depth gage.

5. Record the amount of delivered water and then sum the quantities to obtain the total volume in the package.

 Quantity of Water Delivered into Package

Pkg 1 Pkg 2 Pkg 3 Pkg 4 Pkg 5 Pkg 6 Pkg 7 Pkg 8 Pkg 9 Pkg 10

8. Flask Size

9. Flask Size 

10. Graduate or Cylinder

11. Graduate or Cylinder

12. Total (8 + 9 + 10 = )

Comments: 
Appendix D. AOSA Rules for Testing Seeds

129

Appendix D. AOSA Rules for Testing Seeds

AOSA Rules for Testing Seeds – Section 2: Preparation of Working Samples

Volume 1. Principles and Procedures

(Provided by the Association of Official Seed Analyst) 

SECTION 2: PREPARATION OF WORKING SAMPLES

The laboratory analysis for law enforcement, labeling, and general information as to seed quality, should 

determine the following for the sample analyzed: (1) the purity composition, (2) the rate of occurrence of 

noxious-weed seeds per unit weight, and (3) the percentage germination of the pure seed under 

consideration. Additional information, such as, seed count, detection of seed treatment, bulk examination 

for contaminants, tetrazolium viability, detection of fungal endophtyes, and seed moisture content may be 

determined using approved procedures. 

2.1 Definitions

(1) Seed unit: the structure usually regarded as a seed in planting practices and in commercial 

channels. Refer to section 3.2 e for pure seed unit descriptions. 

(2) Working samples:

(a) Purity working sample: the sub-sample taken from the submitted sample on which 

the purity analysis is performed. 

2.2 Obtaining the working sample

The working sample on which the actual analysis is performed shall be taken from the submitted 

sample in such a manner that it will be representative. A suitable type of mechanical divider 

(conical, centrifugal, riffle, etc.) should be used. To avoid damage when dividing large-seeded 

crop kinds such as beans, peas, etc., prevent the seeds from falling great distances onto hard 

surfaces. 

a. Mechanical dividers. – This method is suitable for most kinds of seeds. The apparatus 

divides a sample into two approximately equal parts. The submitted sample is mixed by 

passing it through the divider, recombining the two parts and passing the whole sample 

through a second time and similarly a third time. After mixing, the sample shall be reduced 

by passing the seed through the divider repeatedly, removing half the sample on each 

occasion. This process of successive halving is continued until a working sample of 

approximately, but not less than the minimum weight(s) stated in Table 2A is obtained. 

Use of compressed air or a vacuum is highly recommended for cleaning mechanical dividers.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

130

(1) Centrifugal divider (Gamet type): This divider is suitable for all kinds of seed though 

it is not recommended for oilseeds (such as rapeseed, canola, mustards, flax) and kinds 

susceptible to damage (such as peas, soybeans, etc) and the extremely chaffy types. 

The divider makes use of centrifugal force to mix and scatter seeds over the dividing 

surface. The seed flows downward through a hopper onto a shallow rubber cup or 

spinner. Upon rotation of the spinner by an electric motor the seeds are thrown out by 

centrifugal force and fall downward. The circle or area where the seeds fall is equally 

divided into two parts by a stationary baffle so that approximately half the seeds fall in 

one spout and half in the other spout. The centrifugal divider tends to give variable 

results when not carefully operated, and therefore the following procedure must be used: 

(a) Preparation of the apparatus:

(i) Level the divider using the adjustable feet.

(ii) Check the divider and four containers for cleanliness. Note that seeds can be 

trapped under the spinner and become a source of contamination. 

(b) Sample mixing:

(i) Place a container under each spout.

(ii) Feed the whole sample into the hopper; when filling the hopper, the seed must 

always be poured centrally.

(iii) After the sample has been poured into the hopper, the spinner is operated and 

the seed passes into the two containers. Turn off spinner.

(iv) Full containers are replaced by empty containers. The contents of the two full 

containers are fed centrally into the hopper together, the seed being allowed to 

blend as it flows in. The spinner is operated.

(v) The sample mixing procedure is repeated at least once more. 

(c) Sample reduction: 

(i) Full containers are replaced by empty containers. The contents of one full 

container are set aside and the contents of the other container are fed into the 

hopper. The spinner is operated.

(ii) The successive halving process is continued until the working sample(s) of not 

less than the minimum weight(s) required stated in Table 2A are obtained.

(iii) Ensure that the divider and containers are clean after each mixing operation. 

(2) Soil/Riffle divider: This divider is suitable for most kinds of seed. For round-seeded 

kinds such as Brassica species, the collection containers should be covered to prevent 

the seeds from bouncing out. 

This divider consists of a hopper with attached channels or ducts, a frame to hold the 

hopper, four collection containers and a pouring pan. Ducts or channels lead from the 

hopper to the collection containers, alternate ones leading to opposite sides. Riffle 

dividers are available in different sizes for different sizes of seed. The width and 

number of channels and spaces are important. The minimum width of the channels must 

be at least two times the largest diameter of the seed or any possible contaminants being 

mixed.

This apparatus, similar to the centrifugal divider, divides the sample into approximately 

equal parts. 
Appendix D. AOSA Rules for Testing Seeds

131

(a) Preparation of the apparatus:

(i) Place the riffle divider on a firm, level clean surface. Ensure the divider is 

level.

(ii) Ensure that the divider and the four sample collection containers are clean. 

Check all channels, joints and seams of the divider and collection containers 

to ensure there are no seeds or other plant matter present before each use.

(iii) Two clean empty collection containers shall be placed under the channels to 

receive the mixed seed. 

(b) Sample mixing: 

(i) Pour the whole sample into the divider by running the seed backwards and 

forwards along the edge of the divider so that all the channels and spaces of 

the divider receive an equal amount of seed.

(ii) The two full containers shall be replaced with two clean empty containers. 

(iii) The contents of one full container shall be poured into the divider by holding 

the long edge of the pan against the long edge of the riffle hopper and then 

rotating the bottom up so that the seeds pour across all channels at the same 

time, followed by the other full container using the same procedure. 

(iv) This process of mixing the entire submitted sample shall be repeated at least 

one more time before successive halving begins. 

(c) Sample reduction: 

(i) The contents of one full container are set aside. Empty containers are placed 

under each channel, and the contents of the other container is poured into the 

hopper by holding the long edge of the pan against the long edge of the riffle 

hopper and then rotating the bottom up so that the seeds pour across all 

channels at the same time. 

(ii) The successive halving process is continued until the working sample(s) of 

not less than the minimum weight(s) required stated in Table 2A are 

obtained. 

(iii) Ensure that the divider and collection containers are clean after each mixing 

operation. Check all channels of the divider, the joints and seams. 

(3) Boerner divider: This divider is suitable for most kinds of seed, including chaffy 

species, peas, beans, soybeans, etc.

This divider consists of a hopper, a cone, and a series of baffles which direct the seed 

into two spouts. The baffles are arranged in a circle at the top and form equal width 

alternate channels and spaces. The channels lead to one spout, the spaces to the other. 

The width and number of channels and spaces are important. Five channels and spaces 

should be regarded as a minimum. The more channels the better but the minimum 

width of the channels must be at least two times the largest diameter of the seed or any 

possible contaminants being mixed.

(a) Preparation of the apparatus: Ensure that the divider and the two sample collecting 

pans are clean.

(b) Sample mixing: 

(i) Place a collecting pan under each spout.

(ii) Close the valve at the bottom of the divider.

(iii) Pour the seed centrally into the hopper.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

132

(iv) Quickly open the valve. Gravity will distribute the seed evenly through the 

channels and spaces.

(v) To mix the seed, repeat the steps at least twice for free flowing seed and 

three times for chaffy grasses.

(c) Sample reduction: The contents of one full collection pan are set aside. Repeat 

steps in 2 “sampling mixing”. To improve the randomness of reduction, choose 

collection pans from alternate sides for the successive halving process. The 

successive halving process is continued until the working sample(s) of not less than 

the minimum weight(s) required stated in Table 2A are obtained. 

b. Non-mechanical methods. 

(2) Hand-halving method: This method can be used when a proper mechanical divider is 

not available.

 

Procedure: 

(a) Seed is poured evenly onto a clean smooth surface. 

(b) The sample shall be thoroughly mixed using a flat-edged spatula and placed into a 

pile. 

(c) The pile shall be divided in half using a straight edge or ruler. 

(d) Each half portion is divided in half. 

(e) Each of the portions is divided into half again. There are now eight portions. 

(f) Arrange the eight portions into two rows of four. 

(g) Alternate portions should be combined to obtain two halves for example, combine 

the first portion from Row 1 with the second portion from Row 2. Remove the 

remaining four portions. 

(h) Repeat Steps (a) to (g) until sufficient portions of seed are taken to constitute a 

working sample(s) of not less than the minimum weight(s) required stated in 

Table 2A are obtained. 

2.3 Size of working samples.

a. Weighing the working sample. – The weight of the working sample shall be determined to 

the number of decimal places indicated below:

Weight of Working Sample in 

Grams

Number of 

Decimal Places

Less than 1.000 4

1.000 to 9.999 3

10.00 to 99.99 2

100.0 to 999.9 1

1000 or more 0
Appendix D. AOSA Rules for Testing Seeds

133

AOSA Rules for Testing Seeds – Section 12: Mechanical Seed Count

Volume 1. Principles and Procedures

(Provided by the Association of Official Seed Analyst) 

SECTION 12: MECHANICAL SEED COUNT

The following method shall be employed when using a mechanical seed counter to determine the number 

of seeds contained in a sample of soybean (Glycine max), corn (Zea mays), wheat (Triticum aestivum) and 

field bean (Phaseolus vulgaris).

12.1 Samples. 

Samples for testing shall be of at least 500 grams for soybean, corn and field beans and 

100 grams for wheat and received in moisture proof containers. Samples shall be retained in 

moisture proof containers until the weight of the sample prepared for purity analysis is recorded. 

12.2 Seed counter calibration. 

The seed counter shall be calibrated daily prior to use.

(a) Prepare a calibration sample by counting 10 sets of 100 seeds. Visually examine each set to 

insure that it contains whole seeds. Combine the 10 sets of seeds to make a 1,000 seed 

calibration sample. The seeds of the calibration sample should be approximately the same 

size and shape as the seeds in a sample being tested. If the seeds in a sample being tested 

are noticeably different in size or shape from those in the calibration sample, prepare another 

calibration sample with seeds of the appropriate size and shape. Periodically re-examine the 

calibration samples to insure that no seeds have been lost or added.

(b) Carefully pour the 1,000 seed calibration sample into the seed counter. Start the counter and 

run it until all the seeds have been counted. The seeds should not touch as they run through 

the counter. Record the number of seeds as displayed on the counter read out. The seed 

count should not vary more than ±2 seeds from 1,000. If the count is not within this 

tolerance, clean the mirrors, adjust the feed rate and/or reading sensitivity. Rerun the 

calibration sample until it is within the ±2 seed tolerance. If the seed counter continues to 

fail the calibration procedure and the calibration sample has been checked to ensure that it 

contains 1,000 seeds, do not use the counter until it has been repaired. 

12.3 Sample preparation. 

Immediately after opening the moisture proof container, mix and divide the submitted sample, in 

accordance with Section 2.2, to obtain a sample for purity analysis and record the weight of this 

sample in grams to the appropriate number of decimal places (refer to Section 2.3 a). Conduct the 

purity analysis to obtain pure seed for the seed count test.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

134

12.4 Conducting the test. 

After the seed counter has been calibrated, test the pure seed portion from the purity test and 

record the number of seeds in the sample.

12.5 Calculation of results. 

Calculate the number of seeds per pound to the nearest whole number using the following 

formula: 

Number of seeds per pound = 453.6 g/lb × no. of seeds counted

weight (g) of sample analyzed for purity

12.6 Tolerances for results from different laboratories. 

Multiply the labeled seed count or first seed count test result by four percent for soybean samples, 

two percent for corn (round, flat or plateless) samples, five percent for field bean samples and 

three percent for wheat samples. Express the tolerance (the number of seeds) to the nearest whole 

number. Consider the results of two tests in tolerance if the difference, expressed as the number 

of seeds, is equal to or less than the tolerance.

Example:

Kind of seed: Corn 

Label claim (1st test): 2275 seed/lb 

Lab Test (2nd test): Purity working weight = 500.3 g 

Seed count of pure seed = 2479 seeds

 

Number of seeds per 

pound =

453.6 g/lb × 2479 seeds = 2247.6 seeds/lb

500.3 g

 

Rounded to the nearest whole number = 2248 seeds/lb 

Calculate tolerance value for corn: 

multiply label claim by 2%

2275 seeds/lb × 0.02 = 45.5 seeds/lb; 

rounded to the nearest whole number = 46 seeds/lb 

Determine the difference between label claim and lab test:

2275 seeds/lb – 2248 seeds/lb = 27 seeds/lb 

The difference between the lab test (2nd test) and the label claim (1st test) is less than the 

tolerance (27 < 46); therefore, the two results are in tolerance.
Appendix E. General Tables of Units of Measurement

135

Appendix E. General Tables of Units of Measurement 

These tables have been prepared for the benefit of those requiring tables of units for occasional ready reference. In 

Section 4. Tables of Units of Measurement of this Appendix, the tables are carried out to a large number of decimal 

places and exact values are indicated by underlining. In most of the other tables, only a limited number of decimal 

places are given, therefore making the tables better adapted to the average user. 

Section 1. Tables of Metric Units of Measurement

In the metric system of measurement, designations of multiples and subdivisions of any unit may be arrived at by 

combining with the name of the unit the prefixes deka, hecto, and kilo meaning, respectively, 10, 100, and 1000, 

and deci, centi, and milli, meaning, respectively, one-tenth, one-hundredth, and one-thousandth. In some of the 

following metric tables, some such multiples and subdivisions have not been included for the reason that these have 

little, if any currency in actual usage.

In certain cases, particularly in scientific usage, it becomes convenient to provide for multiples larger than 1000 and 

for subdivisions smaller than one-thousandth. Accordingly, the following prefixes have been introduced and these 

are now generally recognized:

yotta, (Y) meaning 1024 deci, (d), meaning 10-1

zetta, (Z), meaning 1021 centi, (c), meaning 10-2

exa, (E), meaning 1018 milli, (m), meaning 10-3

peta, (P), meaning 1015 micro, (μ), meaning 10-6

tera, (T), meaning 1012 nano, (n), meaning 10-9

giga, (G), meaning 109 pico, (p), meaning 10-12

mega, (M), meaning 106 femto, (f), meaning 10-15

kilo, (k), meaning 103 atto, (a), meaning 10-18

hecto, (h), meaning 102 zepto, (z), meaning 10-21

deka, (da), meaning 101 yocto, (y), meaning 10-24

Thus a kilometer is 1000 meters and a millimeter is 0.001 meter.

Units of Length

10 millimeters (mm) = 1 centimeter (cm)

10 centimeters = 1 decimeter (dm) = 100 millimeters

10 decimeters = 1 meter (m) = 1000 millimeters

10 meters = 1 dekameter (dam)

10 dekameters = 1 hectometer (hm) = 100 meters

10 hectometers = 1 kilometer (km) = 1000 meters
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136

Units of Liquid Volume

10 milliliters (mL) = 1 centiliter (cL)

10 centiliters = 1 deciliter (dL) = 100 milliliters

10 deciliters = 1 liter1 = 1000 milliliters

10 liters = 1 dekaliter (daL)

10 dekaliters = 1 hectoliter (hL) = 100 liters

10 hectoliters = 1 kiloliter (kL) = 1000 liters

Units of Volume

1000 cubic millimeters (mm3) = 1 cubic centimeter (cm3)

1000 cubic centimeters = 1 cubic decimeter (dm3)

= 1 000 000 cubic millimeters

1000 cubic decimeters = 1 cubic meter (m3)

= 1 000 000 cubic centimeters

= 1 000 000 000 cubic millimeters

Units of Mass

10 milligrams (mg) = 1 centigram (cg)

10 centigrams = 1 decigram (dg) = 100 milligrams

10 decigrams = 1 gram (g) = 1000 milligrams

10 grams = 1 dekagram (dag)

 

1 By action of the 12th General Conference on Weights and Measures (1964), the liter is a special name for the cubic 

decimeter.

Units of Area

100 square millimeters (mm2) = 1 square centimeter (cm2)

100 square centimeters = 1 square decimeter (dm2)

100 square decimeters = 1 square meter (m2)

100 square meters = 1 square dekameter (dam2) = 1 are

100 square dekameters = 1 square hectometer (hm2) = 1 hectare (ha)

100 square hectometers = 1 square kilometer (km2)
Appendix E. General Tables of Units of Measurement

137

Units of Mass

10 dekagrams = 1 hectogram (hg) = 100 grams

10 hectograms = 1 kilogram (kg) = 1000 grams

1000 kilograms = 1 megagram (Mg) or 1 metric ton(t)

Section 2. Tables of U.S. Units of Measurement2

In these tables where foot or mile is underlined, it is survey foot or U.S. statute mile rather than international foot or 

mile that is meant.

Units of Length

12 inches (in) = 1 foot (ft)

3 feet = 1 yard (yd)

161⁄2 feet = 1 rod (rd), pole, or perch

40 rods = 1 furlong (fur) = 660 feet

8 furlongs = 1 U.S. statute mile (mi) = 5280 feet

1852 meters (m) = 6076.115 49 feet (approximately)

= 1 international nautical mile

Units of Area3

144 square inches (in2) = 1 square foot (ft2)

9 square feet = 1 square yard (yd2)

= 1296 square inches

2721⁄4 square feet = 1 square rod (rd2)

160 square rods = 1 acre = 43 560 square feet

640 acres = 1 square mile (mi2)

1 mile square = 1 section of land

6 miles square = 1 township

= 36 sections = 36 square miles

 

2 This section lists units of measurement that have traditionally been used in the United States. In keeping with the 

Omnibus Trade and Competitiveness Act of 1988, the ultimate objective is to make the International System of 

Units the primary measurement system used in the United States. 

3 Squares and cubes of customary but not of metric units are sometimes expressed by the use of abbreviations rather 

than symbols. For example, sq ft means square foot, and cu ft means cubic foot.
Handbook 133, Checking the Net Contents of Packaged Goods, (2015)

138

Units of Volume3

1728 cubic inches (in3) = 1 cubic foot (ft3)

27 cubic feet = 1 cubic yard (yd3)

Gunter’s or Surveyors Chain Units of Measurement

0.66 foot (ft) = 1 link (li)

100 links = 1 chain (ch)

= 4 rods = 66 feet

80 chains = 1 U.S. statute mile (mi)

= 320 rods = 5280 feet

Units of Liquid Volume4

4 gills (gi) = 1 pint (pt) = 28.875 cubic inches (in3)

2 pints = 1 quart (qt) = 57.75 cubic inches

4 quarts = 1 gallon (gal) = 231 cubic inches

= 8 pints = 32 gills

Apothecaries Units of Liquid Volume

60 minims = 1 fluid dram (fl dr or ƒ Ӡ)

= 0.225 6 cubic inch (in3)

8 fluid drams = 1 fluid ounce (fl oz or ƒ ℥)

= 1.804 7 cubic inches

16 fluid ounces = 1 pint (pt)

= 28.875 cubic inches

= 128 fluid drams

 

3 Squares and cubes of customary but not of metric units are sometimes expressed by the use of abbreviations rather 

than symbols. For example, sq ft means square foot, and cu ft means cubic foot.

4 When necessary to distinguish the liquid pint or quart from the dry pint or quart, the word “liquid” or the 

abbreviation “liq” should be used in combination with the name or abbreviation of the liquid unit.
Appendix E. General Tables of Units of Measurement

139

2 pints = 1 quart (qt) = 57.75 cubic inches

= 32 fluid ounces = 256 fluid drams

4 quarts = 1 gallon (gal) = 231 cubic inches

= 128 fluid ounces = 1024 fluid drams

Units of Dry Volume5

2 pints (pt) = 1 quart (qt) = 67.200 6 cubic inches (in3)

8 quarts = 1 peck (pk) = 537.605 cubic inches

= 16 pints

4 pecks = 1 bushel (bu) = 2150.42 cubic inches

= 32 quarts

Avoirdupois Units of Mass6

(The “grain” is the same in avoirdupois, troy, and apothecaries units of mass.)

1 μlb = 0.000 001 pound (lb)

2711/32 grains (gr) = 1 dram (dr)

16 drams = 1 ounce (oz)

= 4371⁄2 grains

16 ounces = 1 pound (lb)

= 256 drams

= 7000 grains

100 pounds = 1 hundredweight (cwt)7

 

5 When necessary to distinguish dry pint or quart from the liquid pint or quart, the word “dry” should be used in 

combination with the name or abbreviation of the dry unit.

6 When necessary to distinguish the avoirdupois dram from the apothecaries dram, or to distinguish the avoirdupois

dram or ounce from the fluid dram or ounce, or to distinguish the avoirdupois ounce or pound from the troy or 

apothecaries ounce or pound, the word “avoirdupois” or the abbreviation “avdp” should be used in combination with 

the name or abbreviation of the avoirdupois unit.

7 When the terms “hundredweight” and “ton” are used unmodified, they are commonly understood to mean the

100-pound hundredweight and the 2000-pound ton, respectively; these units may be designated “net” or “short” 

when necessary to distinguish them from the corresponding units in gross or long measure.
Handbook 133, Checking the Net Contents of Packaged Goods, (2015)

140

Avoirdupois Units of Mass6

(The “grain” is the same in avoirdupois, troy, and apothecaries units of mass.)

20 hundredweights = 1 ton (tn)8

= 2000 pounds7

In “gross” or “long” measure, the following values are recognized:

112 pounds (lb) = 1 gross or long hundredweight (cwt) 7

20 gross or long hundredweights = 1 gross or long ton

= 2240 pounds7

Troy Units of Mass

(The “grain” is the same in avoirdupois, troy, and apothecaries units of mass.)

24 grains (gr) = 1 pennyweight (dwt)

20 pennyweights = 1 ounce troy (oz t) = 480 grains

12 ounces troy = 1 pound troy (lb t)

= 240 pennyweights = 5760 grains

Apothecaries Units of Mass

(The “grain” is the same in avoirdupois, troy, and apothecaries units of mass.) 

20 grains (gr) = 1 scruple (s ap or ℈) 

3 scruples = 1 dram apothecaries (dr ap or Ӡ)

= 60 grains

8 drams apothecaries = 1 ounce apothecaries (oz ap or ℥) 

= 24 scruples = 480 grains

 

6 When necessary to distinguish the avoirdupois dram from the apothecaries dram, or to distinguish the avoirdupois

dram or ounce from the fluid dram or ounce, or to distinguish the avoirdupois ounce or pound from the troy or 

apothecaries ounce or pound, the word “avoirdupois” or the abbreviation “avdp” should be used in combination with 

the name or abbreviation of the avoirdupois unit.

7 When the terms “hundredweight” and “ton” are used unmodified, they are commonly understood to mean the 

100-pound hundredweight and the 2000-pound ton, respectively; these units may be designated “net” or “short” 

when necessary to distinguish them from the corresponding units in gross or long measure.

8 As of January 1, 2014, “tn” is the required abbreviation for short ton. Devices manufactured between 

January 1, 2008, and December 31, 2013, may use an abbreviation other than “tn” to specify short ton. This 

provision is a NIST Handbook 44, “Specifications, Tolerances, and Other Technical Requirements for Weighing and 

Measuring Devices” in Appendix C. General Table of Units of Measurement. 
Appendix E. General Tables of Units of Measurement

141

Apothecaries Units of Mass

(The “grain” is the same in avoirdupois, troy, and apothecaries units of mass.) 

12 ounces apothecaries = 1 pound apothecaries (lb ap)

= 96 drams apothecaries

= 288 scruples = 5760 grains

Section 3. Notes on British Units of Measurement

In Great Britain, the yard, the avoirdupois pound, the troy pound, and the apothecaries pound are identical 

with the units of the same names used in the United States. The tables of British linear measure, troy 

mass, and apothecaries mass are the same as the corresponding United States tables, except for the British 

spelling “drachm” in the table of apothecaries mass. The table of British avoirdupois mass is the same as 

the United States table up to 1 pound; above that point the table reads: 

14 pounds = 1 stone

2 stones = 1 quarter = 28 pounds

4 quarters = 1 hundredweight = 112 pounds

20 hundredweight = 1 ton = 2240 pounds

The present British gallon and bushel – known as the “Imperial gallon” and “Imperial bushel” – are, 

respectively, about 20 % and 3 % larger than the United States gallon and bushel. The Imperial gallon is 

defined as the volume of 10 avoirdupois pounds of water under specified conditions, and the Imperial 

bushel is defined as 8 Imperial gallons. Also, the subdivision of the Imperial gallon as presented in the 

table of British apothecaries fluid measure differs in two important respects from the corresponding 

United States subdivision, in that the Imperial gallon is divided into 160 fluid ounces (whereas the United 

States gallon is divided into 128 fluid ounces), and a “fluid scruple” is included. The full table of British 

measures of capacity (which are used alike for liquid and for dry commodities) is as follows:

4 gills = 1 pint

2 pints = 1 quart

4 quarts = 1 gallon

2 gallons = 1 peck

8 gallons (4 pecks) = 1 bushel

8 bushels = 1 quarter

The full table of British apothecaries measure is as follows:

20 minims = 1 fluid scruple

3 fluid scruples = 1 fluid drachm

= 60 minims
Handbook 133, Checking the Net Contents of Packaged Goods, (2015)

142

8 fluid drachms = 1 fluid ounce

20 fluid ounces = 1 pint

8 pints = 1 gallon (160 fluid ounces)

Section 4. Tables of Units of Measurement

Units of Length – International Measure9

(all underlined figures are exact)

Units Inches Feet Yards Miles Centimeters Meters

1 inch = 1 0.083 333 33 0.027 777 78 0.000 015 782 83 2.54 0.025 4 

1 foot = 12 1 0.333 333 3 0.000 189 393 9 30.48 0.304 8 

1 yard = 36 3 1 0.000 568 181 8 91.44 0.914 4 

1 mile = 63 360 5 280 1 760 1 160 934.4 1609.344

1 centimeter = 0.393 700 8 0.032 808 40 0.010 936 13 0.000 006 213 712 1 0.01

1 meter = 39.370 08 3.280 840 1.093 613 0.000 621 371 2 100 1 

Units of Length – Survey Measure9

(all underlined figures are exact)

Units Links Feet Rods Chains Miles Meters

1 link = 1 0.66 0.04 0.01 0.000 125 0.201 168 4

1 foot = 1.515 152 1 0.060 606 06 0.015 151 52 0.000 189 393 9 0.304 800 6

1 rod = 25 16.5 1 0.25 0.003 125 5.029 210

1 chain = 100 66 4 1 0.0125 20.116 84

1 mile = 8 000 5 280 320 80 1 1609.347

1 meter = 4.970 960 3.280 833 0.198 838 4 0.049 709 60 0.000 621 369 9 1 

 

9 One international foot = 0.999 998 survey foot (exactly)

One international mile = 0.999 998 survey mile (exactly)
Appendix E. General Tables of Units of Measurement

143

Units of Area – International Measure10

(all underlined figures are exact)

Units Square Inches Square Feet Square Yards

1 square inch = 1 0.006 944 444 0.000 771 

604 9

1 square foot = 144 1 0.111 111 1

1 square yard = 1296 9 1 

1 square mile = 4 014 489 600 27 878 400 3 097 600

1 square centimeter = 0.155 000 3 0.001 076 391 0.000 119 

599 0

1 square meter = 1550.003 10.763 

91 1.195 990

Note: 1 survey foot = 1200/3937 meter (exactly)

1 international foot = 12 x 0.0254 meter (exactly)

1 international foot = 0.0254 x 39.37 survey foot (exactly)

Units Square Miles Square Centimeters Square Meters

1 square inch = 0.000 000 000 249 097 7 6.451 6 0.000 645 16

1 square foot = 0.000 000 035 870 06 929.030 4 0.092 903 04

1 square yard = 0.000 000 322 830 6 8361.273 6 0.836 127 36

1 square mile = 1 25 899 881 103.36 2 589 988.110 336

1 square centimeter = 0.000 000 000 038 610 22 1 0.0001

1 square meter = 0.000 000 386 102 2 10 000 1 

 

10 One square survey foot = 1.000 004 square international feet

One square survey mile = 1.000 004 square international miles
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144

Units of Area – Survey Measure10

(all underlined figures are exact)

Units Square Feet Square Rods Square Chains Acres

1 square foot = 1 0.003 673 095 0.000 229 568 4 0.000 022 956 84

1 square rod = 272.25 1 0.062 5 0.006 25

1 square chain = 4356 16 1 0.1

1 acre = 43 560 160 10 1 

1 square mile = 27 878 400 102 400 6400 640

1 square meter = 10.763 87 0.039 536 70 0.002 471 044 0.000 247 104 4

1 hectare = 107 638.7 395.367 0 24.710 44 2.471 044

Units Square Miles Square Meters Hectares

1 square foot = 0.000 000 035 870 06 0.092 903 41 0.000 009 290 341

1 square rod = 0.000 009 765 625 25.292 95 0.002 529 295

1 square chain = 0.000 156 25 404.687 3 0.040 468 73

1 acre = 0.001 562 5 4 046.873 0.404 687 3

1 square mile = 1 2 589 998 258.999 8

1 square meter = 0.000 000 386 100 6 1 0.000 1

1 hectare = 0.003 861 006 10 000 1 

10 One square survey foot = 1.000 004 square international feet

One square survey mile = 1.000 004 square international miles
Appendix E. General Tables of Units of Measurement

145

Units of Volume

(all underlined figures are exact)

Units Cubic Inches Cubic Feet Cubic Yards

1 cubic inch = 1 0.000 578 703 7 0.000 021 433 47

1 cubic foot = 1728 1 0.037 037 04

1 cubic yard = 46 656 27 1 

1 cubic centimeter = 0.061 023 74 0.000 035 314 67 0.000 001 307 951

1 cubic decimeter = 61.023 74 0.035 314 67 0.001 307 951

1 cubic meter = 61 023.74 35.314 67 1.307 951

Units Milliliters

(Cubic Centimeters)

Liters

(Cubic Decimeters) Cubic Meters

1 cubic inch = 16.387 064 0.016 387 064 0.000 016 387 064

1 cubic foot = 28 316.846 592 28.316 846 592 0.028 316 846 592

1 cubic yard = 764 554.857 984 764.554 857 984 0.764 554 857 984

1 cubic centimeter = 1 0.001 0.000 001

1 cubic decimeter = 1000 1 0.001

1 cubic meter = 1 000 000 1000 1
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146

Units of Capacity or Volume – Dry Volume Measure

(all underlined figures are exact)

Units Dry Pints Dry Quarts Pecks Bushels

1 dry pint = 1 0.5 0.062 5 0.015 625

1 dry quart = 2 1 0.125 0.031 25

1 peck = 16 8 1 0.25

1 bushel = 64 32 4 1 

1 cubic inch = 0.029 761 6 0.014 880 8 0.001 860 10 0.000 465 025

1 cubic foot = 51.428 09 25.714 05 3.214 256 0.803 563 95

1 liter = 1.816 166 0.908 083 0 0.113 510 4 0.028 377 59

1 cubic meter = 1 816.166 908.083 0 113.510 4 28.377 59

Units Cubic Inches Cubic Feet Liters Cubic Meters

1 dry pint = 33.600 312 5 0.019 444 63 0.550 610 5 0.000 550 610 5

1 dry quart = 67.200 625 0.038 889 25 1.101 221 0.001 101 221

1 peck = 537.605 0.311 114 8.809 768 0.008 809 768

1 bushel = 2 150.42 1.244 456 35.239 070 166 88 0.035 239 07

1 cubic inch = 1 0.000 578 703 7 0.016 387 064 0.000 016 387 06

1 cubic foot = 1728 1 28.316 846 592 0.028 316 8

1 liter = 61.023 74 0.035 314 67 1 0.001

1 cubic meter = 61 023.74 35.314 67 1000 1 
Appendix E. General Tables of Units of Measurement

147

Units of Capacity or Volume – Liquid Volume Measure

(All underlined figures are exact)

Units Minims Fluid Drams Fluid Ounces Gills

1 minim = 1 0.016 666 67 0.002 083 333 0.000 520 833 3

1 fluid dram = 60 1 0.125 0.031 25

1 fluid ounce = 480 8 1 0.25

1 gill = 1 920 32 4 1 

1 liquid pint = 7 680 128 16 4 

1 liquid quart = 15 360 256 32 8 

1 gallon = 61 440 1024 128 32

1 cubic inch = 265.974 0 4.432 900 0.554 112 6 0.138 528 1

1 cubic foot = 459 603.1 7660.052 957.506 5 239.376 6

1 milliliter = 16.230 73 0.270 512 2 0.033 814 02 0.008 453 506

1 liter = 16 230.73 270.512 2 33.814 02 8.453 506

Units Liquid Pints Liquid Quarts Gallons Cubic Inches

1 minim = 0.000 130 208 3 0.000 065 104 17 0.000 016 276 04 0.003 759 766

1 fluid dram = 0.007 812 5 0.003 906 25 0.000 976 562 5 0.225 585 94

1 fluid ounce = 0.062 5 0.031 25 0.007 812 5 1.804 687 5

1 gill = 0.25 0.125 0.031 25 7.218 75

1 liquid pint = 1 0.5 0.125 28.875

1 liquid quart = 2 1 0.25 57.75

1 gallon = 8 4 1 231

1 cubic inch = 0.034 632 03 0.017 316 02 0.004 329 004 1 

1 cubic foot = 59.844 16 29.922 08 7.480 519 1728

1 milliliter = 0.002 113 376 0.001 056 688 0.000 264 172 1 0.061 023 74

1 liter = 2.113 376 1.056 688 0.264 172 1 61.023 74
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148

Units Cubic Feet Milliliters Liters

1 minim = 0.000 002 175 790 0.061 611 52 0.000 061 611 52

1 fluid dram = 0.000 130 547 4 3.696 691 0.003 696 691

1 fluid ounce = 0.001 044 379 29.573 53 0.029 573 53

1 gill = 0.004 177 517 118.294 1 0.118 294 1

1 liquid pint = 0.016 710 07 473.176 5 0.473 176 5

1 liquid quart = 0.033 420 14 946.352 9 0.946 352 9

1 gallon = 0.133 680 6 3785.411 784 3.785 412

1 cubic inch = 0.000 578 703 7 16.387 06 0.016 387 06

1 cubic foot = 1 28 316.85 28.316 85

1 milliliter = 0.000 035 314 67 1 0.001

1 liter = 0.035 314 67 1000 1 

Units of Mass Not Less Than Avoirdupois Ounces

(all underlined figures are exact)

Units Avoirdupois

Ounces

Avoirdupois

Pounds

Short Hundredweights Short Tons

1 avoirdupois ounce = 1 0.0625 0.000 625 0.000 031 25

1 avoirdupois pound = 16 1 0.01 0.000 5

1 short hundredweight= 1 600 100 1 0.05

1 short ton = 32 000 2000 20 1 

1 long ton = 35 840 2240 22.4 1.12

1 kilogram = 35.273 96 2.204 623 0.022 046 23 0.001 102 311

1 metric ton = 35 273.96 2204.623 22.046 23 1.102 311
Appendix E. General Tables of Units of Measurement

149

Units Long Tons Kilograms Metric Tons

1 avoirdupois ounce = 0.000 027 901 79 0.028 349 523 125 0.000 028 349 523 125

1 avoirdupois pound = 0.000 446 428 6 0.453 592 37 0.000 453 592 37

1 short hundredweight = 0.044 642 86 45.359 237 0.045 359 237

1 short ton = 0.892 857 1 907.184 74 0.907 184 74

1 long ton = 1 1016.046 908 8 1.016 046 908 8

1 kilogram = 0.000 984 206 5 1 0.001

1 metric ton = 0.984 206 5 1000 1 

Units of Mass Not Greater Than Pounds and Kilograms

(all underlined figures are exact)

Units Grains Apothecaries 

Scruples Pennyweights Avoirdupois 

Drams

1 grain = 1 0.05 0.041 666 67 0.036 571 43

1 apoth. scruple = 20 1 0.833 333 3 0.731 428 6

1 pennyweight = 24 1.2 1 0.877 714 3

1 avdp. dram = 27.343 75 1.367 187 5 1.139 323 1 

1 apoth. dram = 60 3 2.5 2.194 286

1 avdp. ounce = 437.5 21.875 18.229 17 16

1 apoth. or troy oz. = 480 24 20 17.554 29

1 apoth. or 

troy pound = 5760 288 240 210.651 4

1 avdp. pound = 7000 350 291.666 7 256

1 milligram = 0.015 432 36 0.000 771 617 9 0.000 643 014 9 0.000 564 383 4

1 gram = 15.432 36 0.771 617 9 0.643 014 9 0.564 383 4

1 kilogram = 15432.36 771.617 9 643.014 9 564.383 4
Handbook 133, Checking the Net Contents of Packaged Goods, (2015)

150

Units Apothecaries 

Drams Avoirdupois Ounces Apothecaries or 

Troy Ounces

Apothecaries or Troy 

Pounds

1 grain = 0.016 666 67 0.002 285 714 0.002 083 333 0.000 173 611 1

1 apoth. scruple = 0.333 333 3 0.045 714 29 0.041 666 67 0.003 472 222

1 pennyweight = 0.4 0.054 857 14 0.05 0.004 166 667

1 avdp. dram = 0.455 729 2 0.062 5 0.56 966 15 0.004 747 179

1 apoth. dram = 1 0.137 142 9 0.125 0.010 416 67

1 avdp. ounce = 7.291 667 1 0.911 458 3 0.075 954 86

1 apoth. or 

troy ounce = 8 1.097 143 1 0.083 333 333

1 apoth. or 

troy pound = 96 13.165 71 12 1 

1 avdp. pound = 116.666 7 16 14.583 33 1.215 278

1 milligram = 0.000 257 206 0 0.000 035 273 96 0.000 032 150 75 0.000 002 679 229

1 gram = 0.257 206 0 0.035 273 96 0.032 150 75 0.002 679 229

1 kilogram = 257.206 0 35.273 96 32.150 75 2.679 229
Appendix E. General Tables of Units of Measurement

151

Units Avoirdupois 

Pounds Milligrams Grams Kilograms

1 grain = 0.000 142 857 1 64.798 91 0.064 798 91 0.000 064 798 91

1 apoth. scruple = 0.002 857 143 1295.978 2 1.295 978 2 0.001 295 978 2

1 pennyweight = 0.003 428 571 1555.173 84 1.555 173 84 0.001 555 173 84

1 avdp. dram = 0.003 906 25 1771.845 195 312 5 1.771 845 195 312 5 0.001 771 845 195 312 5

1 apoth. dram = 0.008 571 429 3887.934 6 3.887 934 6 0.003 887 934 6

1 avdp. ounce = 0.062 5 28 349.523 125 28.349 523 125 0.028 349 523 125

1 apoth. or troy 

ounce = 0.068 571 43 31 103.476 8 31.103 476 8 0.031 103 476 8

1 apoth. or troy 

pound = 0.822 857 1 373 241.721 6 373.241 721 6 0.373 241 721 6

1 avdp. pound = 1 453 592.37 37 453.592 37 0.453 592 37

1 milligram = 0.000 002 204 623 1 0.001 0.000 001

1 gram = 0.002 204 623 1000 1 0.001

1 kilogram = 2.204 623 1 000 000 1000 1

Section 5. Tables of Equivalents

In these tables it is necessary to differentiate between the “international foot” and the “survey foot.” 

Therefore, the survey foot is underlined. 

When the name of a unit is enclosed in brackets (thus, [1 hand] . . . ), this indicates (1) that the unit is not 

in general current use in the United States, or (2) that the unit is believed to be based on “custom and 

usage” rather than on formal authoritative definition. 

Equivalents involving decimals are, in most instances, rounded off to the third decimal place except 

where they are exact, in which cases these exact equivalents are so designated. The equivalents of the 

imprecise units “tablespoon” and “teaspoon” are rounded to the nearest milliliter.
Handbook 133, Checking the Net Contents of Packaged Goods, (2015)

152

Units of Length

angstrom ()

11

0.1 nanometer (exactly)

0.000 1 micrometer (exactly)

0.000 000 1 millimeter (exactly)

0.000 000 004 inch

1 cable’s length

120 fathoms (exactly)

720 feet (exactly)

219 meters

1 centimeter (cm) 0.393 7 inch

1 chain (ch)

(Gunter’s or surveyors)

66 feet (exactly)

20.116 8 meters

1 decimeter (dm) 3.937 inches

1 dekameter (dam) 32.808 feet

1 fathom 6 feet (exactly)

1.828 8 meters

1 foot (ft) 0.304 8 meter (exactly)

1 furlong (fur)

10 chains (surveyors) (exactly)

660 feet (exactly) 1

/8 U.S. statute mile (exactly)

201.168 meters

[1 hand] 4 inches

1 inch (in) 2.54 centimeters (exactly)

1 kilometer (km) 0.621 mile

1 league (land) 3 U.S. statute miles (exactly)

4.828 kilometers

1 link (li) (Gunter’s or surveyors) 0.66 foot (exactly)

0.201 168 meter

1 meter (m) 39.37 inches

1.094 yards

1 micrometer 0.001 millimeter (exactly)

0.000 039 37 inch

1 mil 0.001 inch (exactly)

0.025 4 millimeter (exactly)

1 mile (mi) (U.S. statute)12 5280 feet survey (exactly)

1.609 kilometers

1 mile (mi) (international) 5280 feet international (exactly)

1 mile (mi) (international nautical)13 1.852 kilometers (exactly)

 

11 The angstrom is basically defined as 10−10 meter.

12 The term “statute mile” originated with Queen Elizabeth I who changed the definition of the mile from the Roman 

mile of 5000 feet to the statute mile of 5280 feet. The international mile and the U.S. statute mile differ by about 

three millimeters although both are defined as being equal to 5280 feet. The international mile is based on the 

international foot (0.3048 meter) whereas the U.S. statute mile is based on the survey foot (1200/3937 meter).
Appendix E. General Tables of Units of Measurement

153

Units of Length

1.151 survey miles

1 millimeter (mm) 0.039 37 inch

0.001 meter (exactly)

1 nanometer (nm) 0.000 000 039 37 inch

1 Point (typography)

0.013 837 inch (exactly)

1

/72 inch (approximately)

0.351 millimeter

1 rod (rd), pole, or perch 161⁄2 feet (exactly)

5.029 2 meters

1 yard (yd) 0.914 4 meter (exactly)

Units of Area

1 acre14 43 560 square feet (exactly)

0.405 hectare

1 are 119.599 square yards

0.025 acre

1 hectare 2.471 acres

[1 square (building)] 100 square feet

1 square centimeter (cm2) 0.155 square inch

1 square decimeter (dm2) 15.500 square inches

1 square foot (ft2) 929.030 square centimeters

1 square inch (in2) 6.451 6 square centimeters (exactly)

1 square kilometer (km2) 247.104 acres

0.386 square mile

1 square meter (m2) 1.196 square yards

10.764 square feet

1 square mile (mi2) 258.999 hectares

1 square millimeter (mm2) 0.002 square inch

1 square rod (rd2), sq pole, or sq perch 25.293 square meters

1 square yard (yd2) 0.836 square meter

 13 The international nautical mile of 1852 meters (6076.115 49 feet) was adopted effective July 1, 1954, for use in 

the United States. The value formerly used in the United States was 6080.20 feet = 1 nautical (geographical or sea) 

mile.

14 The question is often asked as to the length of a side of an acre of ground. An acre is a unit of area containing 

43 560 square feet. It is not necessarily square, or even rectangular. But, if it is square, then the length of a side is 

equal to 2 43560 ft 208.710 ft = (not exact).
Handbook 133, Checking the Net Contents of Packaged Goods, (2015)

154

Units of Capacity or Volume

1 barrel (bbl), liquid 31 to 42 gallons15

1 barrel (bbl), standard for fruits,

vegetables, and other dry

commodities, except cranberries

7056 cubic inches

105 dry quarts

3.281 bushels, struck measure

1 barrel (bbl), standard, cranberry

5826 cubic inches

8645/64 dry quarts

2.709 bushels, struck measure

1 bushel (bu) (U.S.) struck measure 2150.42 cubic inches (exactly)

35.238 liters

[1 bushel, heaped (U.S.)] 2747.715 cubic inches

1.278 bushels, struck measure16

[1 bushel (bu) (British Imperial)

(struck measure)]

1.032 U.S. bushels, struck measure

2219.36 cubic inches

1 cord (cd) (firewood) 128 cubic feet (exactly)

1 cubic centimeter (cm3) 0.061 cubic inch

1 cubic decimeter (dm3) 61.024 cubic inches

1 cubic foot (ft3) 7.481 gallons

28.316 cubic decimeters

1 cubic inch (in3) 

0.554 fluid ounce

4.433 fluid drams

16.387 cubic centimeters

1 cubic meter (m3) 1.308 cubic yards

1 cubic yard (yd3) 0.765 cubic meter

1 cup, measuring

8 fluid ounces (exactly)

237 milliliters

1⁄2 liquid pint (exactly)

1 dekaliter (daL) 2.642 gallons

1.135 pecks

1 dram, fluid (or liquid) (fl dr)

or ƒ Ӡ (U.S.)

1

/8 fluid ounce (exactly)

0.226 cubic inch

3.697 milliliters

1.041 British fluid drachms

[1 drachm, fluid (fl dr) (British)]

0.961 U.S. fluid dram

0.217 cubic inch

3.552 milliliters

1 gallon (gal) (U.S.) 231 cubic inches (exactly)

3.785 liters

 

15 There are a variety of “barrels” established by law or usage. For example, federal taxes on fermented liquors are 

based on a barrel of 31 gallons; many state laws fix the “barrel for liquids” as 311⁄2 gallons; one state fixes a 

36-gallon barrel for cistern measurement; federal law recognizes a 40-gallon barrel for “proof spirits;” by custom, 

42 gallons comprise a barrel of crude oil or petroleum products for statistical purposes, and this equivalent is 

recognized “for liquids” by four states.

16 Frequently recognized as 11⁄4 bushels, struck measure.
Appendix E. General Tables of Units of Measurement

155

Units of Capacity or Volume

0.833 British gallon

128 U.S. fluid ounces (exactly)

[1 gallon (gal) (British Imperial)]

277.42 cubic inches

1.201 U.S. gallons

4.546 liters

160 British fluid ounces (exactly)

1 gill (gi)

7.219 cubic inches

4 fluid ounces (exactly)

0.118 liter

1 hectoliter (hL) 26.418 gallons

2.838 bushels

1 liter (1 cubic decimeter exactly)

1.057 liquid quarts

0.908 dry quart

61.025 cubic inches

1 milliliter (mL)

0.271 fluid dram

16.231 minims

0.061 cubic inch

1 ounce, fluid (or liquid) (fl oz)

 or ƒ ) (U.S.)

1.805 cubic inches

29.573 milliliters

1.041 British fluid ounces

[1 ounce, fluid (fl oz) (British)]

0.961 U.S. fluid ounce

1.734 cubic inches

28.412 milliliters

1 peck (pk) 8.810 liters

1 pint (pt), dry 33.600 cubic inches

0.551 liter 

1 pint (pt), liquid 28.875 cubic inches (exactly

0.473 liter

1 quart (qt), dry (U.S.)

67.201 cubic inches

1.101 liters

0.969 British quart

1 quart (qt), liquid (U.S.)

57.75 cubic inches (exactly)

0.946 liter

0.833 British quart

[1 quart (qt) (British)]

69.354 cubic inches

1.032 U.S. dry quarts

1.201 U.S. liquid quarts

1 tablespoon, measuring

3 teaspoons (exactly)

15 milliliters

4 fluid drams

1⁄2 fluid ounce (exactly)
Handbook 133, Checking the Net Contents of Packaged Goods, (2015)

156

Units of Capacity or Volume

1 teaspoon, measuring

1⁄3 tablespoon (exactly)

5 milliliters

11⁄3 fluid drams17

1 water ton (English) 270.91 U.S. gallons

224 British Imperial gallons (exactly)

Units of Mass

1 assay ton18 (AT) 29.167 grams

1 carat (c) 200 milligrams (exactly)

3.086 grains

1 dram apothecaries (dr ap or Ӡ) 60 grains (exactly)

3.888 grams

1 dram avoirdupois (dr avdp) 2711/32 (= 27.344) grains

1.772 grams

1 gamma (γ) 1 microgram (exactly)

1 grain 64.798 91 milligrams (exactly)

1 gram (g) 15.432 grains

0.035 ounce, avoirdupois

1 hundredweight, gross or long19

 (gross cwt)

112 pounds (exactly)

50.802 kilograms

1 hundredweight, gross or short

 (cwt or net cwt)

100 pounds (exactly)

45.359 kilograms

1 kilogram (kg) 2.205 pounds

1 microgram (μg) [the Greek letter mu

 in combination with the letter g] 0.000 001 gram (exactly)

1 milligram (mg) 0.015 grain

1 ounce, avoirdupois (oz avdp)

437.5 grains (exactly)

0.911 troy or apothecaries ounce

28.350 grams

 

17 The equivalent “1 teaspoon = 11⁄3 fluid drams” has been found by the Bureau to correspond more closely with the 

actual capacities of “measuring” and silver teaspoons than the equivalent “1 teaspoon = 1 fluid dram,” which is 

given by a number of dictionaries.

18 Used in assaying. The assay ton bears the same relation to the milligram that a ton of 2000 pounds avoirdupois 

bears to the ounce troy; hence the mass in milligrams of precious metal obtained from one assay ton of ore gives 

directly the number of troy ounces to the net ton.

19 The gross or long ton and hundredweight are used commercially in the United States to only a very limited extent, 

usually in restricted industrial fields. The units are the same as the British “ton” and “hundredweight.”
Appendix E. General Tables of Units of Measurement

157

Units of Mass

1 ounce, troy or apothecaries

 (oz t or oz ap or ℥) 

480 grains (exactly)

1.097 avoirdupois ounces

31.103 grams

1 pennyweight (dwt) 1.555 grams

1 point 0.01 carat

2 milligrams

1 pound, avoirdupois (lb avdp)

7000 grains (exactly)

1.215 troy or apothecaries pounds

453.592 37 grams (exactly)

1 pound, troy or apothecaries

 (lb t or lb ap)

5760 grains (exactly)

0.823 avoirdupois pound

373.242 grams

1 scruple (s ap or ℈) 20 grains (exactly)

1.296 grams

1 ton, gross or long20

2240 pounds (exactly)

1.12 net tons (exactly)

1.016 metric tons

1 ton, metric (t)

2204.623 pounds

0.984 gross ton

1.102 net tons

1 ton, net or short (tn)21

2000 pounds (exactly)

0.893 gross ton

0.907 metric ton

 

20 The gross or long ton and hundredweight are used commercially in the United States to a limited extent only, 

usually in restricted industrial fields. These units are the same as the British “ton” and “hundredweight.”

21 As of January 1, 2014, “tn” is the required abbreviation for a short ton. Devices manufactured between 

January 1, 2008, and December 31, 2013, may use an abbreviation other than “tn” to specify short ton. 

This provision is a NIST Handbook 44, “Specifications, Tolerances, and Other Technical Requirements for 

Weighing and Measuring Devices” in Appendix C. General Table of Units of Measurement. 
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158

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Appendix F. Glossary

159

Appendix F. Glossary

A 

allowable difference. The amount, by which the actual quantity in the package may differ from the 

declared quantity. Pressed and blown tumblers and stemware labeled by count and capacity are assigned 

an allowable difference in capacity. This is also called a tolerance.

audit testing. Preliminary tests designed to quickly identify potential noncompliance units. 

average. The sum of a number of individual measurement values divided by the number of values. For 

example, the sum of the individual weights of 12 packages divided by 12 would be the average weight of 

those packages.

average error. The sum of the individual “package errors” (defined) (considering their arithmetic sign) 

divided by the number of packages comprising the sample.

average requirement. A requirement that the average net quantity of contents of packages in a “lot” 

equals the net quantity of contents printed on the label. 

average tare. The sum of the weights of individual package containers (or wrappers, etc.) divided by the 

number of containers or wrappers weighed. 

B 

berry baskets and boxes. Disposable containers in capacities of 1 dry quart or less for berries and small 

fruits. See Section 4.46. in NIST Handbook 44. 

C 

Category A (Category B). A set of sampling plans provided in this handbook to use in checking 

packages that must (except when exempted) meet the “average requirement” (defined).

chamois. A natural leat

her made from skins of sheep and lambs that have been oil-tanned. 

combination quantity declarations. A package label that contains the count of items in the package as 

well as one or more of the following: weight, measure, or size.

compliance testing. Determining package conformance using specified legal requirements.

D 

decision criteria. The rules for deciding whether or not a lot conforms to package requirements based on 

the results of checking the packages in the sample.

delivery. A quantity of identically labeled product received at one time by a buyer. 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

160

dimensionless units. The integers in terms of which the official records package errors. The 

dimensionless units must be multiplied by the “unit of measure” to obtain package errors in terms of 

weight, length, etc. 

division, value of (d). The value of the scale division, expressed in units of mass, is the smallest 

subdivision of the scale for analog indication or the difference between two consecutively indicated or 

printed values for digital indication or printing. See NIST Handbook 44. 

drained weight. The weight of solid or semisolid product representing the contents of a package 

obtained after a prescribed method for removal of the liquid has been employed. 

dry measure. Rigid containers designed for general and repeated use in the volume measurement of 

particulate solids. See Section 4.45. Dry Measures in NIST Handbook 44. 

dry pet food. All extruded dog and cat foods and baked treats packaged in Kraft paper bags and 

cardboard boxes that have a moisture content of 13 % or less at the time of packaging.

dry tare. See UNUSED DRY TARE.

E 

error. See PACKAGE ERROR.

G 

gravimetric test procedure. An analytical procedure that involves measurement by mass or weight.

gross weight. The weight of the package including contents, packing material, labels.

H 

headspace. The container volume not occupied by product. 

I 

U.S. customary units. Units based upon the yard, gallon, and the pound commonly used in the United 

States of America. Some of these units have the same name as similar units in the United Kingdom 

(British, English, or Imperial units), but they are not necessarily equal to them.

initial tare sample. The first packages (either two or five) selected from the sample to be opened for tare 

determination in the tare procedure. Depending upon the variability of these individual tare weights as 

compared with the variability of the net contents, this initial tare sample may be sufficient or more 

packages may be needed to determine the tare.

inspection lot. The collection of identically labeled (random packages, in some cases, are exempt from 

identity and labeled quantity when determining the inspection lot) packages available for inspection at 

one time. This collection will pass or fail as a whole based on the results of tests on a sample drawn from 

this collection.
Appendix F. Glossary

161

L 

label. Any written, printed, or graphic matter affixed to, applied to, attached to, blown into, formed, 

molded into, embossed on, or appearing upon or adjacent to a consumer commodity or a package 

containing any consumer commodity, for purposes of branding, identifying, or giving any information 

with respect to the commodity or to the contents of the package, except that an inspector’s tag or other 

non-promotional matter affixed to or appearing upon a consumer commodity is not a label. See 

Section 2.5 in the Uniform Packaging and Labeling Regulation in NIST Handbook 130. 

linear measures. Rulers and Tape Measures. 

location of test. The place where the package will be examined. This is broadly defined as one of three 

general locations: (1) where the commodity was packaged, (2) a warehouse or storage location, or (3) a 

retail outlet.

lot. See INSPECTION LOT.

lot code. A series of identifying numbers and/or letters on the outside of a package designed to provide 

information such as the date and location of packaging or the expiration date.

lot size. The number of packages in the “inspection lot”. 

M 

MAV. See MAXIMUM ALLOWABLE VARIATION

maximum allowable variation (MAV). A deficiency in the weight, measure, or count of an individual 

package beyond which the deficiency is considered to be an “unreasonable error”. The number of 

packages with deficiencies that are greater than the MAV is controlled by the sampling procedure.

measure containers. Containers whose capacities are used to determine quantity. They are of two basic 

types: (a) retail and (b) prepackaged. Retail containers are packaged at the time of retail sale, and 

prepackaged containers are packaged in advance of sale. An example of a prepackaged measure 

container is an ice cream package.

metric or SI units. Units of the International System of Units as established in 1960 by the General 

Conference on Weights and Measures and interpreted or modified for the United States by the Secretary 

of Commerce. (See NIST Special Publication (SP) 811, “Guide for the Use of the International System of 

Units (SI)” [http://www.nist.gov/pml/pubs/sp811/index.cfm] and SP 330, The International System of 

Units (SI)” [http://www.nist.gov/pml/pubs/sp330/index.cfm].) 

minus or plus errors. Negative or positive deviations from the labeled quantity of the actual package 

quantities as measured. See PACKAGE ERROR.

moisture allowance. That variation in weight of a packaged product permitted in order to account for 

loss of weight due to loss of moisture during good package distribution practices. For packaged goods 

subject to moisture loss, when the average net weight of a sample is found between the labeled weight 

and the boundary of the moisture allowance, the lot is said to be in a no-decision area. Further 

information is required to determine lot compliance or noncompliance. 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

162

mulch. Any product or material other than peat or peat moss 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. 

N 

net quantity or net contents. That quantity of packaged product remaining after all necessary 

deductions for tare (defined) have been made.

nominal. A designated or theoretical size that may vary from the actual.

nominal gross weight. The sum of the nominal tare weight (defined) plus the declared or labeled weight 

(or other labeled quantity converted to a weight basis).

P 

package error. The difference between the actual net contents of an individual package as measured and 

the declared net contents on the package label; minus (−) for less than the label and plus (+) for more than 

the label.

packaged goods. Product or commodity put up in any manner in advance of sale suitable for either 

wholesale or retail sale.

petroleum products. Gasoline, diesel fuel, kerosene, or any product (whether or not such a product is 

actually derived from naturally occurring hydro-carbon mixtures known as “petroleum”) commonly used 

in powering, lubricating, or idling engines or other devices, or labeled as fuel to power camping stoves or 

lights. Sewing machine lubricant, camping fuels, and synthetic motor oil are “petroleum products” for the 

purposes of this regulation. The following products are not “petroleum products”: brake fluid, copier 

machine dispersant, antifreeze, cleaning solvents, and alcohol.

plus errors. See MINUS OR PLUS ERRORS

principal display panel or panels. Part(s) of a label that are designed to be displayed, presented, shown, 

or examined under normal and customary conditions of display and purchase. Wherever a principal 

display panel appears more than once on a package, all requirements pertaining to the “principal display 

panel” shall pertain to all such “principal display panels.” See Section 2.7 in the Uniform Packaging and 

Labeling Regulation in NIST Handbook 130. 

production lot. The total collection of packages defined by the packager, usually consisting of those 

packages produced within a given unit of time and coded identically. 

pycnometer. A container of known volume used to contain material for weighing so that the weight of a 

known volume may be determined for the material. If it is constructed, it is called a density cup.
Appendix F. Glossary

163

R 

random pack. The term “random package” shall be construed to mean a package that is one of a lot, 

shipment, or delivery of packages of the same consumer commodity with varying weights which means, 

packages of the same consumer commodity with no fixed pattern of weight. 

random sampling. The process of selecting sample packages such that all packages under consideration 

have the same probability of being selected. An acceptable method of random selection is to use a table 

of random numbers. 

range. The difference between the largest and the smallest of a set of measured values.

reasonable variation. An amount by which individual package net contents are allowed to vary from the 

labeled net contents. This term is found in most federal and state laws and regulations governing 

packaged goods. Reasonable variations from the labeled declaration are recognized for (1) unavoidable 

deviations in good manufacturing practice, and (2) loss or gain of moisture in good distribution practice. 

rounding. The process of omitting some of the end digits of a numerical value and adjusting the last 

retained digit so that the resulting number is as near as possible to the original number.

S 

sample. A group of packages taken from a larger collection of packages and providing information that 

can be used to make a decision concerning the larger collection of packages or of the package production 

process. A sample provides a valid basis for decision only when it is a random sample (defined). 

sample correction factor. The factor as computed is the ratio of the 97.5th quantile of the student’s 

t-distribution with (n-1) degrees of freedom and the square root of n where n is the sample size.

sample error limit (SEL). A statistical value computed by multiplying the sample standard deviation 

times the sample correction factor from Column 3 of Table 2-1. Category A – Sampling Plans for the 

appropriate sample size. The SEL value allows for the uncertainty between the average error of the 

sample and the average error of the inspection lot with an approximately 97.5 % level of confidence.

sample size (n). The number of packages in a sample.

sampling plan. A specific plan that states the number of packages to be checked and the associated 

decision criteria.

scale tolerance. The official value fixing the limit of allowable error for weighing equipment as defined 

in NIST Handbook 44. 

seat. (as in “seat diameter” or “seated capacity”). The projection or shoulder near the upper rim of a cup 

or container that is designed to serve as the support for a lid or cover.

seated capacity. The capacity of a cup, container, or bottle, as defined by the volume contained by them 

when the lid or a flat disc is inserted into the lid groove that is located inside and near the upper rim of the 

cup, container, or bottle. 

SEL. See SAMPLE ERROR LIMIT.
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

164

shipment. A quantity of identically labeled product (except for lot code) sent at one time to a single 

location. 

slicker plate. A flat plate, usually of glass or clear plastic composition, used to determine the “level full” 

condition of a capacity (volumetric) measure. 

standard deviation. A measure to describe the scatter of the individual package contents around the 

mean contents.

standard pack. That type of package in which a commodity is put up with identical labels and only in 

certain specific quantity sizes. Examples of goods so packed are canned, boxed, bottled and bagged 

foods, and over-the-counter drugs. 

supplementary quantity declarations. The required quantity declaration may be supplemented by one 

or more declarations of weight, measure, or count, such declaration appearing other than on a principal 

display panel. Such supplemental statement of quantity of contents shall not include any terms qualifying 

a unit of weight, measure, or count that tends to exaggerate the amount of commodity contained in the 

package (e.g., “giant” quart, “full” gallon, “when packed,” “minimum,” or words of similar import). See 

Section 6.12 in the Uniform Packaging and Labeling Regulation in NIST Handbook 130. 

T 

tare sample. The packages or packaging material used to determine the average tare weight.

tare sample size. The number of packages or packaging material units used to determine the average tare 

weight.

tare weight. The weight of a container, wrapper, or other material that is deducted from the gross weight 

to obtain the net weight.

tolerance. A value fixing the limit of allowed departure from the labeled contents; usually presented as a 

plus (+) and minus (-) value.

U 

unit of measure. An increment of weight, length, or volume so that an inspector may record package 

errors in terms of small integers. (The package errors are actually the integers multiplied by the unit of 

measure.)

unreasonable errors. Minus package errors that exceed the MAV (defined). The number of 

unreasonable errors permitted in a sample is specified by the sampling plan. 

unused dry tare. 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. 

used dry tare. 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. It is not the same as “wet 

tare.” See also “wet tare.”
Appendix F. Glossary

165

V 

volumetric measures. Standard measuring flasks, graduates, cylinders, for use in measuring volumes of 

liquids.

W 

wet tare. Used packaging materials when no effort is made to reconstruct unused tare weight by drying 

out the absorbent portion (if any) of the tare. 
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

166

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Index

167

A

Aerosol Containers................................................19

Allowable Difference ...........................................159

Assistance in Testing Operations ........................... 6 

Association of Official Seed Analyst (AOSA)...129, 

133

Audit Testing........................................................159

Audits

Packages Labeled by Count .........................................71

Test ................................................................................ 5 

Average................................................................. 159

Average Error......................................................159

Average Requirement...................159, See Package 

Requirement

Average Tare........................................................159

B

Baler Twine ............................................................82

Berry Baskets and Boxes.....................................159

Borax.......................................................................26

Test Procedure .............................................................27

C

Category A (Category B).....................................159

Caulking Compounds............................................49

Certification Requirements for Standards and 

Test Equipment ................................................... 7 

Chamois....................................................84, 85, 159

Measuring ....................................................................87

Sample Conditioning ...................................................87

Test Equipment............................................................85

Test Methods................................................................85

Test Procedure .......................................................85, 87

Combination Quantity Declarations..................159

Compliance Testing .............................................159

Compressed Gas

Net Contents ................................................................61

Test Equipment............................................................62

Count ....................................................69, 70, 71, 73

D

Decision Criteria ..................................................159

Decreasing-Load Test............................................12

Defoaming agent ..............................................35, 38

Delivery................................................................. 159

Deviations Caused by Moisture Loss or Gain ...See 

Package Requirements

Dimensionless Units......16, 18, 21, 73, 82, 119, 120, 

121, 122, 160

Division, value of (d)............................................160

Drained Weight..............................................28, 160

Encased-in-Ice, Ice Glazed, or Frozen Foods.............. 29

Test Equipment ........................................................... 28

Test Procedure............................................................. 29

Dry Measure.........................................................160

Dry Pet Food ........................................................160

Dry Tare ......................................................See Tare

E

Error ........................................ See Packages, Error

Evaluating Results 32, 38, 41, 42, 49, 53, 55, 59, 61, 

64, 67, 75, 79, 80, 82, 84, 87, 89

Compliance.................................................................. 21

F

Fair Packaging and Labeling Act (FPLA).............6

Federal Agencies

Bureau of Alcohol and Tobacco Tax and Trade Bureau 

(TTB) ........................................................................ 6

Environmental Protection Agency (EPA)...................... 6

Federal Trade Commission (FTC)................................. 6

Food and Drug Administration (FDA) .......................... 5

U.S. Department of Agriculture (USDA)...................... 5

U.S. Department of the Treasury................................... 6

Federal Alcohol Administration Act......................6

Firewood.....................................................65, 66, 67

Boxed .......................................................................... 65

Bundles and Bags........................................................ 67

Crosshatched ............................................................... 66

Evaulation of Results................................................... 67

Test Procedure............................................................. 65

Flour ......................................................................... 4 

Food, Drug, and Cosmetic Act (FDCA).................6

Forms....................................................................117

Ice Glazed Package Report........................................ 125

Ice Glazed Package Report – Example...................... 126

Ice-Glazed Package Worksheet ................................. 123

Ice-Glazed Package Worksheet – Example ............... 124

Random Package Report ........................................... 119

Random Package Report – Example ......................... 120

Standard Package Report........................................... 121

Standard Package Report – Example......................... 122

Worksheet for Determining the Free Liquid and Net 

Volume of Oysters........................................ 127, 128

Frozen Foods..........................................................29

Encased-in-Ice............................................................. 29

Ice Glazed.................................................................... 29

Ice Glazed Package Report........................................ 125

Ice Glazed Package Report – Example...................... 126

Ice-Glazed Package Worksheet ................................. 123

Index
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

168

Ice-Glazed Package Worksheet – Example................124

G

General Tables of Units of Measurement..........135

Glass Tumblers.................................. See Glassware

Glassware

Allowable Differences .................................................42

Blown Glass................................................................. 42

Pressed Glass ...............................................................42

Stemware .....................................................................42

Glossary................................................................159

allowable difference...................................................159

audit testing................................................................159

average.......................................................................159

average error ..............................................................159

average requirement...................................................159

average tare ................................................................159

berry baskets and boxes.............................................159

Category A (Category B)...........................................159

chamois......................................................................159

combination quantity declarations .............................159

compliance testing .....................................................159

decision criteria..........................................................159

delivery ......................................................................159

dimensionless units....................................................160

division, value of (d)..................................................160

drained weight............................................................160

dry measure................................................................160

dry pet food................................................................160

dry tare difference ......................................................160

error ...........................................................................160

gravimetric test procedure..........................................160

gross weight...............................................................160

headspace...................................................................160

initial tare sample.......................................................160

inspection lot..............................................................160

label ...........................................................................161

linear measures ..........................................................161

location of test............................................................161

lot 161

lot code ......................................................................161

lot size........................................................................161

MAV..........................................................................161

maximum allowable variation (MAV).......................161

measure containers.....................................................161

metric or SI units........................................................161

minus or plus errors ...................................................161

moisture allowance ....................................................161

mulch .........................................................................162

net quantity or net contents........................................162

nominal ......................................................................162

nominal gross weight .................................................162

package error..............................................................162

packaged goods..........................................................162

petroleum products.....................................................162

plus errors..................................................................162

principal display panel or panels................................162

production lot.............................................................162

pycnometer ................................................................162

random pack...............................................................163

random sampling ....................................................... 163

range.......................................................................... 163

reasonable variation................................................... 163

rounding .................................................................... 163

sample ....................................................................... 163

sample correction factor ............................................ 163

sample error limit (SEL)............................................ 163

sample size (n)........................................................... 163

sampling plan ............................................................ 163

scale tolerance ........................................................... 163

seat ............................................................................ 163

seated capacity........................................................... 163

SEL............................................................................ 163

shipment .................................................................... 164

slicker plate ............................................................... 164

standard deviation...................................................... 164

standard pack............................................................. 164

supplementary quantity declarations ......................... 164

tare sample ................................................................ 164

tare sample size ......................................................... 164

tare weight................................................................. 164

tolerance .................................................................... 164

U.S. customary units ................................................. 160

unit of measure .......................................................... 164

unreasonable errors.................................................... 164

unused dry tare .......................................................... 164

used dry tare .............................................................. 164

volumetric measures.................................................. 165

wet tare ...................................................................... 165

Good Measurement Practices...........................6, 10

Goods Labeled by Capacity ..................................41

Gravimetric Test Procedure ...............................160

Basic Test Procedure ................................................... 13

Checking the Net Contents of Packaged Goods............ 9 

Liquids......................................................................... 34

Test Method................................................................... 9 

Gross Weight........................................................160

H

Headspace.............................................................160

Health and Safety..................................................... 6 

I

Ice Cream

Cone ............................................................................ 57

Cup .............................................................................. 57

Displacement Vessel ................................................... 56

Evaluating Results....................................................... 59

Ice Pop......................................................................... 57

Novelties ............................................................... 55, 57

Sandwich ..................................................................... 57

Test Equipment ........................................................... 56

Test Procedure............................................................. 57

Increasing-Load Test.............................................12

Individual Package Requirement........See Package 

Requirements

Initial Tare Sample..............................................160

Inspection lot........................................................161
Index

169

Inspection Lot ..14, 160, See Package Requirement

L

Label .....................................................................161

Lacquers................................................................. 43

Linear Measure, Area, Thickness, and 

Combinations of Quantities..............................69

Linear Measures..................................................161

Location of Test ...................................................161

Lot............................................... See Inspection Lot

Lot Code ...............................................................161

Lot Size ................................................................. 161

M

MAV ...............See Maximum Allowable Variation

Maximum Allowable Variation..........................161

Maximum Allowable Variation (MAV) 3, 9, 14, 21, 

24, 55, 67, 70, 71, 98, 100, See Package 

Requirements

Measure Containers ............................................161

Measurement Standards and Test Equipment . 6, 9, 

28, 34, 43, 49, 56, 59, 62, 70, 76, 80, 82

Metric Units .........................................................161

Milk.........................................................................33

Minus or Plus Errors...........................................161

Model Inspection Forms...........................See Forms

Moisture Allowance.............................................161

Applying ........................................................................ 4 

Wet Tare ......................................................................23

Moisture Allowances .......................................22, 23

Moisture Loss or Gain . See Package Requirements

Mulch....................................................................162

Mulch and Soils......................................................53

Specifications...............................................................54

N

Net Content ..........................................................162

Compressed Gas Cylinders..........................................61

Net Quantity.........................................................162

Net Weight

Frozen Foods..........................................................29, 31

Nominal ................................................................162

Nominal Gross Weight15, 20, 28, 37, 49, 59, 72, 73, 

82, 162

O

Oysters....................................................................59

Evaluation of Results...................................................61

Test Equipment............................................................59

Test Procedure .............................................................60

Worksheet for Determining the Free Liquid and Net 

Volume of Oysters ................................................127

Worksheet for Determining the Free Liquid and Net 

Volume of Oysters-Example ................................ 128

P

Package

Error .......................................................................... 160

Package Checking Procedures................................ 1 

Point-of-pack................................................................. 1 

Retail ............................................................................. 1

Wholesale...................................................................... 1

Package Requirements............................................ 2 

Average Requirement.................................................... 3

Deviations Caused by Moisture Loss or Gain ............... 3

Exceptions to the Average............................................. 3 

Exceptions to the Individual.......................................... 3

Individual Package Requirement................................... 3

Inspection Lot................................................................ 2

Maximum Allowable Variation (MAV)........................ 3

Moisture Loss or Gain................................................... 3

Violation Procedure....................................................See

Packaged Goods...................................................162

Packages

Aerosol Containers...................................................... 19

Errors ......................................20, 21, 22, 28, 55, 75, 162

Ice Glazed Package Report........................................ 125

Ice Glazed Package Report – Example...................... 126

Ice-Glazed Package Worksheet ................................. 123

Ice-Glazed Package Worksheet – Example ............... 124

Labeled by Count ........................................................ 69

Labeled by Count of 50 Items or Fewer ...................... 69

Labeled by Count of More than 50 Items.............. 69, 70

Labeled by Linear or Square (Area) Measure.............. 80

Labeled by Volume ..................................................... 33

Labeled with 50 Items or Fewer.................................. 69

Measure Net Contents................................................. 17

Package Requirements................................................... 2 

Random Package Report ........................................... 119

Random Package Report – Example ......................... 120

Random Sample Selection........................................... 16

Standard....................................................................... 20

Standard Package Report........................................... 121

Standard Package Report – Example......................... 122

Test Equipment ........................................................... 69

Test Procedures........................................................... 69

Uncompressed Volume ............................................... 51

Violation Procedure..................................................... 72

Paint................................................43, 44, 46, 47, 49

Paper Plates and Sanitary Paper Products .......See

Paper Products

Paper Products

Evaluation of Results................................................... 75

Paper Plates................................................................. 74

Sanitary Paper Products............................................... 74

Test Equipment ........................................................... 74

Test Procedure............................................................. 74

Pasta Products .................................................23, 24

Peat Moss................................................................51

Test Procedure............................................................. 51

Pet Food......................................................4, 23, 160
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

170

Petroleum Products.............................................162

Plus Errors......................See Minus or Plus Errors

Point-of-pack1, See Package Checking Procedures

Point-of-sale.............................................................. 2 

Polyethylene Sheeting............................................75

Average Thickness.......................................................80

Individual Thickness....................................................80

Test Equipment............................................................76

Test Procedure .............................................................76

Pressed and Blown Glass Tumblers and Stemware

.............................................................................42

Pressed Glass...................................... See Glassware

Principal Display Panel or Panels ......................162

Product Testing........................................................ 2 

Production Lot.....................................................162

Pycnometer...........................................................162

R

Random Number Tables.......................................17

Random Pack. ......................................................163

Random Sample Selection.....................................16

Random Sampling ...............................................163

Range ....................................................................163

Reasonable variation ............................................... 3 

Reasonable Variation ..........................................163

Recordkeeping .......................................................15

Recording Data ............................................................15

Regulatory Agencies Responsible for Package 

Regulations and Applicable Requirements....... 5 

Retail.................See Package Checking Procedures

Return to Zero .......................................................13

Rounding ..............................................................163

S

Safety .................................... See Health and Safety

Sample ..................................................................163

Correction Factor.......................................................163

Error limit (SEL)............................................................ 4 

Error Limit (SEL). .....................................................163

Random........................................................................16

Size (n) .......................................................................163

Tare..............................................................................18

Sampling

Plan ................................................ 5, 14, 15, 18, 22, 163

Audit Test.................................................................. 5 

Scale Tolerance ....................................................163

Scales

Accuracy........................................................................ 9 

Class of Scales.............................................................11

Decreasing-Load Test ..................................................12

Gravimetric Test Method............................................... 9 

Increasing-Load Test ...................................................12

Return to Zero..............................................................13

Shift Test......................................................................12

Tolerances....................................................................10

Verification ..................................................................12

Scope

For Packages Labeled by Volume ............................... 33

General Information ...................................................... 1 

Test Procedures – Packages Labeled by Count, Linear 

Measure, Area, Thickness, and Combinations of 

Quantities................................................................ 69

Seat........................................................................163

Seated Capacity.................................................... 163

Seed

AOSA Rules for Testing Seeds – Section 12

Mechanical Seed Count........................................ 133

AOSA Rules for Testing Seeds – Section 2

Preparation of Working Samples.......................... 129

Association of Official Seed Analyst (AOSA) .. 129, 133

Labeled by Count ........................................................ 88

SEL ....................... See Sample:Error Limit (SEL)

Shift Test................................................................. 12

Shipment...............................................................164

SI Units................................................................. 161

Slicker Plate .........................................................164

Special Test Requirements for Packages Labeled 

by Linear or Square Measure (Area) ..............75

Standard Deviation..............................................164

Standard Pack......................................................164

Stemware ............................................ See Glassware

Supplementary Quantity Declarations ..............164

T

Tare

Determination of.......................................................... 19

Dry Tare .................................................................... 160

Initial Tare Sample .................................................... 160

Procedure

Aerosol Containers................................................. 19

Determination of............................................... 17, 18

Unused Dry............................................................. 17

Used Dry................................................................. 17

Vacuum Packed Coffee .......................................... 20

Wet Tare ................................................................. 17

Sample....................................................................... 164

Sample Size ............................................................... 164

Unused Dry ......................................................... 19, 164

Used Dry ............................................................. 18, 164

Weight....................................................................... 164

Wet............................................................................ 165

Test Equipment

Firewood ..................................................................... 65

Linear or Square (area) Measure ................................. 80

Test Procedure

Baler Twine ................................................................. 82

Borax ........................................................................... 27

Chamois....................................................................... 85

Cylinders Labeled by Volume..................................... 64

Cylinders Labeled By Weight ..................................... 63

Drained Weight ........................................................... 29

Encased-in-Ice Product................................................ 30

Field (Retail) Auditing ................................................ 44

Goods Labeled by Capacity

Volumetric Test Procedure ..................................... 41
Index

171

Gravimetric Test/Liquids.............................................34

Headspace Test ............................................................41

Ice Cream.....................................................................57

Ice-Glazed Product.......................................................31

Mayonnaise, Salad Dressing, and Water Immiscible 

Products with no Smooth Level Surface .................40

Oils, Syrups, and other Viscous Liquids with a Smooth 

and Level Surface....................................................39

Packages Labeled by Volume ......................................33

Paint, Lacquers, Varnish ..............................................44

Polyethylene Sheeting..................................................76

Pressed and Blown Glass Tumblers and Stemware......42

Volumetric Test ...........................................................38

Testing Viscous Materials

Caulking Compounds and Pastes................................. 49

Tolerance ..............................................................164

Traceability .............................................................. 6 

U

U.S. customary units............................................160

Uncompressed Volume Packages.........................52

Evaluation of Results...................................................53

Test Equipment ........................................................... 52

Test Procedure............................................................. 52

Unit of Measure .............................................42, 164

Unreasonable Errors...........................................164

V

Varnish ...................................................................43

Volumetric measures........................................... 165

Volumetric Measures

Ice Cream .................................................................... 56

Volumetric Test Procedure

Goods Labeled by Capacity......................................... 41

Liquids................................................................... 33, 37

Other............................................................................ 38

Packaged Firewood ..................................................... 65

W

Wet Tare...............................................................165

Wholesale........ 1, See Package Checking Procedures
Handbook 133, Checking the Net Contents of Packaged Goods (2015)

172

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References

173

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Handbook 133, Checking the Net Contents of Packaged Goods (2015)

174

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