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SECTION C

This document covers fruit preserve (or jam) packaged in a flexible pouch for use by the 

Department of Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE AND PROVISIONS 

FOR CID A-A-20079C, PRESERVES (OR JAMS), FRUIT

Types, groups, styles, finished product quality, and packages.

Types.

Type I - Fruit preserves (or jams) that are prepared from a single fruit (except apple) 

listed in Group I or Group II

Groups.

Group I - A - Blackberry

Group I - Q - Strawberry

Styles.

Style 1 - Regular

Finished product quality

Finished product quality a - U.S. Grade A

Packages.

Package C – Meal, Ready-To-EatTM (MRETM)
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C-2 PERFORMANCE REQUIREMENTS

 A. Product standard. A sample shall be subjected to first article (FA) or product 

demonstration model (PDM) inspection as applicable, in accordance with the tests and 

inspections of Section E of this Packaging Requirements and Quality Assurance Provisions. 

The approved sample shall serve as the Product Standard. Should the contractor at any time 

plan to, or actually produce the product using different raw material or process 

methodologies from the approved Product Standard, which result in a product non 

comparable to the Product Standard, the contractor shall arrange for a new or alternate FA or 

PDM approval. In any event, all product produced must meet all requirements of this 

document including Product Standard comparability.

 B. Commercial sterility. The packaged food shall be processed until commercially sterile.

 C. Shelf life. The packaged food shall meet the minimum shelf life requirement of 36 

months at 80°F.

 D. Palatability and overall appearance. The finished product shall be equal to or better than 

the approved product standard in palatability and overall appearance.

 E. Net weight. The average net weight of shall be not less than 1.0 ounce (28 grams). The 

net weight of an individual pouch shall be not less than 0.9 ounces (25 grams). 

F. Vegetarian requirement. This product shall contain no ingredients, major or trace, and/or 

processing aids derived from the flesh, skin, blood, entrails, or bones of animals. This 

includes, but is not limited to oils, fats, fatty acids, and their esters (palmitic, stearic, oleic, 

and pelargonic acids), flavorings, gelling agents, coagulants, (rennet derived from calves or 

pepsin derived from swine which are used in cheese manufacture), binders, emulsifiers 

(mono/di-glycerides, sodium or magnesium stearate, polysorbate, sorbitans, monstearate, 

glycerin), fatty alcohol, aldehydes, and ketones, lactones, glycerol, amino acids, hydrolyzed 

proteins, enzymes, and enzyme modified products. Furthermore, these products shall contain 

no ethyl alcohol, or ingredients derived from or containing methyl alcohol. Milk and eggs, 

and ingredients derived from them such as yogurt, or cheese (produced without animal based 

rennet or pepsin), are allowed.

Comment [RDNS-CFF1]: ES13-025 (DSCP-SS13-30903) change 01, 21-FEB-13, Insert “F. 

Vegetarian requirement. This product shall contain 

no ingredients, major or trace, and/or processing aids 

derived from the flesh, skin, blood, entrails, or bones 

of animals. This includes, but is not limited to oils, 

fats, fatty acids, and their esters (palmitic, stearic, 

oleic, and pelargonic acids), flavorings, gelling 

agents, coagulants, (rennet derived from calves or 

pepsin derived from swine which are used in cheese 

manufacture), binders, emulsifiers (mono/diglycerides, sodium or magnesium stearate, 

polysorbate, sorbitans, monstearate, glycerin), fatty 

alcohol, aldehydes, and ketones, lactones, glycerol, 

amino acids, hydrolyzed proteins, enzymes, and 

enzyme modified products. Furthermore, these 

products shall contain no ethyl alcohol, or 

ingredients derived from or containing methyl 

alcohol. Milk and eggs, and ingredients derived from 

them such as yogurt, or cheese (produced without 

animal based rennet or pepsin), are allowed.”
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SECTION D

D-1 PACKAGING

 A. Packaging. One ounce (28 grams) of preserve (or jam) shall be filled into a preformed 

barrier pouch.

(1) Pouch material. The preformed pouch shall be fabricated from 0.002 inch thick 

ionomer or polyolefin film laminated or extrusion coated to 0.00035 inch thick primed 

aluminum foil which is then laminated to 0.0005 inch thick polyester. The three plies shall be 

laminated with the polyester on the exterior of the pouch. The polyolefin layer of bag 

material shall be suitably formulated for hot fill or post-fill processing. Tolerances for 

thickness of plastic films shall be plus or minus 20 percent and tolerance for the foil layer 

shall be plus or minus 10 percent. The material shall show no evidence of delamination, 

degradation, or foreign odor when heat-sealed or fabricated into pouches. The material shall 

be suitably formulated for food packaging and shall not impart an odor or flavor to the 

product. The complete exterior surface of the pouch shall be uniformly colored in the range 

of 34079 through 34087 or 24052 through 24087 or 30045 through 30118 (excluding 31109) 

or 10045 of FED-STD-595, Colors Used in Government Procurement. 

(2) Pouch construction. The pouch shall be a flat style preformed pouch having 

maximum inside dimensions of 2-7/8 inches wide by 5-3/8 inches long. The pouch shall be 

made by heat sealing three edges with 3/8 inch (-1/8 inch, +3/16 inch) wide seals. The side 

and bottom seals shall have an average seal strength of not less than 6 pounds per inch of 

width and no individual specimen shall have a seal strength of less than 5 pounds per inch of 

width when tested as specified in E-6,B(1)a. Alternatively, the pouch shall exhibit no rupture 

or seal separation greater than 1/16 inch or seal separation that reduce the effective seal width 

to less than 1/16 inch when tested for internal pressure resistance as specified in E-6,B(1)c. A 

tear nick or tear notch or serrations shall be provided to facilitate opening of the filled and 

sealed pouch. A 1/8 inch wide lip may be incorporated at the open end of the pouch.

(3) Pouch filling and sealing. One ounce (28 grams) of fruit preserve (or jam) shall be 

filled into the pouch and the pouch sealed. The closure seal shall be free of foldover wrinkles 

or entrapped matter that reduces the effective closure seal width to less than 1/16 inch. Seals 

shall be free of impression or design on the seal surface that would conceal or impair visual 

detection of seal defects. The average seal strength shall be not less than 6 pounds per inch of 
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width and no individual specimen shall have a seal strength of less than 5 pounds per inch of 

width when tested as specified in E-6,B(1)b. Alternatively, the pouch shall exhibit no rupture 

or seal separation greater than 1/16 inch or seal separation that reduce the effective seal width 

to less than 1/16 inch when tested for internal pressure resistance as specified in E-6,B(1)c.

D-2 LABELING

 A. Pouches. Each pouch shall be correctly and legibly labeled. Printing ink shall be

permanent black ink or other, dark, contrasting color which is free of carcinogenic elements. 

The label shall contain the following information:

(1) Name and flavor of product (letters not less than 1/8 inch high)

(2) Ingredients 

(3) Date 1/ 

(4) Net Weight

(5) Name and address of packer

(6) "Nutrition Facts" label in accordance with the Nutrition Labeling and Education 

Act (NLEA) and all applicable FDA regulations.

1/ Each pouch shall have the date of pack noted by using a four digit code beginning with the 

final digit of the current year followed by the three digit Julian day code. For example, 14

February 2010 would be coded as 0045. The Julian day code shall represent the day the 

product was packaged into the pouch.

D-3 PACKING

 A. Packing. Not more than 40 pounds of pouched product shall be packed in a fiberboard 

shipping box constructed in accordance with style RSC-L of ASTM D 5118/D 5118M, 

Standard Practice for Fabrication of Fiberboard Shipping Boxes. The fiberboard shall 

conform to type CF, class D, variety SW, grade 200 of ASTM D 4727/D 4727M Standard 

Specifications for Corrugated and Solid Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes. Each box shall be closed in accordance with ASTM D 1974, Standard Practice for 

Methods of Closing, Sealing, and Reinforcing Fiberboard Boxes.

D-5 MARKING
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 A. Shipping containers. Shipping containers shall be marked in accordance with DSCP 

Form 3556, Marking Instructions for Boxes, Sacks and Unit Loads of Perishable and 

Semiperishable Subsistence.

SECTION E INSPECTION AND ACCEPTANCE

The following quality assurance criteria, utilizing ANSI/ASQ Z1.4, Sampling Procedures and 

Tables for Inspection by Attributes, are required. Unless otherwise specified, Single 

Sampling Plans indicated in ANSI/ASQ Z1.4 will be utilized. When required, the 

manufacturer shall provide the Certificate(s) of Conformance to the appropriate inspection 

activity. Certificate(s) of Conformance not provided shall be cause for rejection of the lot.

 A. Definitions.

(1) Critical defect. A critical defect is a defect that judgment and experience indicate 

would result in hazardous or unsafe conditions for individuals using, maintaining, or 

depending on the item; or a defect that judgment and experience indicate is likely to prevent 

the performance of the major end item, i.e., the consumption of the ration.

(2) Major defect. A major defect is a defect, other than critical, that is likely to result 

in failure, or to reduce materially the usability of the unit of product for its intended purpose.

(3) Minor defect. A minor defect is a defect that is not likely to reduce materially the 

usability of the unit of product for its intended purpose, or is a departure from established 

standards having little bearing on the effective use or operation of the unit.

 B. Classification of inspections. The inspection requirements specified herein are classified 

as follows:

(1) Product standard inspection. The first article or product demonstration model shall 

be inspected in accordance with the provisions of this document and evaluated for overall 

appearance and palatability. Any failure to conform to the performance requirements or any 

appearance or palatability failure shall be cause for rejection of the lot. The approved first 

article or product demonstration model shall be used as the product standard for periodic 

review evaluations. All food components that are inspected by the USDA shall be subject to 

periodic review sampling and evaluation. The USDA shall select sample units during 

production of contracts and submit them to the following address for evaluation:
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US Army Research, Development, and Engineering Command 

Natick Soldier Research, Development, and Engineering Center

RDNS-CFF

15 Kansas Street

Natick, MA 01760-5018

One lot shall be randomly selected during each calendar month of production. Six (6) sample 

units of each item produced shall be randomly selected from that one production lot. The six 

(6) sample units shall be shipped to Natick within five working days from the end of the 

production month and upon completion of all USDA inspection requirements. The sample 

units will be evaluated for the characteristics of appearance, odor, flavor, texture and overall 

quality.

(2) Conformance inspection. Conformance inspection shall include the product 

examination and the methods of inspection cited in this section.

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

 A. Product examination. The finished product shall be examined for compliance with the 

performance requirements specified in A-A-20079C and Section C of the Packaging 

Requirements and Quality Assurance Provisions document utilizing the double sampling 

plans indicated in ANSI/ASQ Z1.4. The lot size shall be expressed in pouches. The sample 

unit shall be the contents of one pouch. The inspection level shall be S-3 and the acceptable 

quality level (AQL), expressed in terms of defects per hundred units, shall be 1.5 for major 

defects and 4.0 for minor defects. Defects and defect classifications are listed in Table I.
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TABLE I. Product defects 1/ 2/ 3/ 4/

Category Defect

Major Minor

101 Product not type or group or style or finished product quality as specified.

Appearance

201 Blackberry fruit preserve (or jam) not a bright uniform black color.

202 Strawberry fruit preserve (or jam) not a bright uniform red color.

Flavor

102 Blackberry fruit preserve (or jam) does not have a distinct blackberry 

flavor.

103 Strawberry fruit preserve (or jam) does not have a distinct strawberry 

flavor.

Texture

203 Fruit preserves (or jams) do not have a tender gel.

204 Fruit preserves (or jams) fruit or fruit particles not dispersed uniformly 

throughout product.

Net weight

205 Net weight of an individual pouch less than 0.9 ounces (25 grams). 4/

1/ Presence of any foreign materials such as but not limited to, dirt, insect parts, hair, glass, 

wood, or metal, or any foreign odors or flavors such as, but not limited to burnt, scorched, 

rancid, sour, stale, musty or moldy shall be cause for rejection of the lot.

2/ Finished product not equal to or better than the approved product standard in palatability 

and overall appearance shall be cause for rejection of the lot. 

Comment [RDNS-CFF2]: ES13-025 (DSCP-SS13-30903) change 01, 21 FEB/13 insert “4/”.
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3/ Failure to meet the Grade requirement shall be cause for rejection of the lot. 

4/ Product not verified by a Certificate of Conformance (CoC) as meeting the vegetarian 

requirement shall be cause for rejection of the lot.

45/ Sample average net weight less than 1.0 ounce (28 grams) shall be cause for rejection of 

the lot.

 B. Methods of inspection.

(1) Commercial sterility. Commercial sterility shall be determined by verification 

review of the processing authority records. It has been found that the following processing 

parameters ensure product sterility: Interior surfaces of pouch exposed to a temperature of 

160°F for 60 seconds or any equivalent treatment such as 170°F for 6 seconds, 180°F for 0.6 

seconds, or by post-fill processing (i.e., pasteurization). 

(2) Shelf life. The contractor shall provide a Certificate of Conformance that the 

product has a 36 month shelf life when stored at 80oF. Government verification may include 

storage for 6 months at 100o

F or 36 months at 80oF. Upon completion of either storage 

period, the product will be subjected to a sensory evaluation panel for appearance and 

palatability and must receive an overall score of 5 or higher based on a 9 point hedonic scale 

to be considered acceptable.

(3) Net weight. The net weight of the filled and sealed pouches shall be determined 

by weighing each sample on a suitable scale tared with a representative empty pouch. Results 

shall be reported to the nearest 0.1 ounce or to the nearest 1 gram. 

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS)

 A. Packaging.

(1) Pouch material certification. The pouch material shall be tested for these 

characteristics. A Certificate of Conformance (CoC) may be accepted as evidence that the 

characteristics conform to the specified requirements.

Comment [RDNS-CFF3]: ES13-025 (DSCP-SS13-30903) change 01, 21-FEB-13, Insert “4/”.

Comment [RDNS-CFF4]: ES13-025 (DSCP-SS13-30903) change 01, 21-FEB-13, Delete “4” Insert 

“5”.
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Characteristic

Requirement

paragraph Test procedure

Thickness of films for 

laminated material

D-1,A(1) ASTM D 2103 1/

Aluminum foil thickness D-1,A(1) ASTM B 479 2/

Laminated material 

identification and construction

D-1,A(1) Laboratory evaluation

Color of laminated material D-1,A(1) FED-STD-595 3/

1/ ASTM D 2103 Standard Specification for Polyethylene Film and Sheeting

2/ ASTM B 479 Standard Specification for Annealed Aluminum and Aluminum-Alloy Foil 

for Flexible Barrier, Food Contact, and Other Applications

3/ FED-STD-595 Colors Used in Government Procurement

(2) Unfilled preformed pouch certification. A CoC may be accepted as evidence that 

unfilled pouches conform to the requirements specified in D-1,A(1). When deemed necessary 

by the USDA, testing of the unfilled preformed pouches for the seal strength shall be as 

specified in E-6,B(1)a.

(3) Filled and sealed pouch examination. The filled and sealed pouches shall be 

examined for the defects listed in table II. The lot size shall be expressed in pouches. The 

sample unit shall be one pouch. The inspection level shall be I and the AQL, expressed in 

terms of defects per hundred units, shall be 0.65 for major defects and 2.5 for minor defects.

TABLE II. Filled and sealed pouch defects 1/

Category Defect
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Major Minor

101 Tear or hole or open seal.

102 Seal width less than 1/16 inch. 2/

103 Presence of delamination. 3/

104 Unclean pouch. 4/

105 Pouch has foreign odor.

106 Any impression or design on the heat seal surfaces which conceals 

or impairs visual detection of seal defects. 5/

107 Not packaged as specified.

201 Label missing or incorrect or illegible.

202 Tear nick or notch or serrations missing, or does not facilitate 

opening.

203 Seal width less than 1/8 inch but greater than 1/16 inch.

204 Presence of delamination. 3/

1/ Any evidence of rodent or insect infestation shall be cause for rejection of the lot.

2/ The effective closure seal is defined as any uncontaminated, fusion bonded, continuous 

path, minimum 1/16 inch wide, from side seal to side seal that produces a hermetically sealed 

pouch.

3/ Delamination defect classification:

Major - Delamination of the outer ply in the pouch seal area that can be propagated to 

expose aluminum foil at the food product edge of the pouch after manual flexing of the 

delaminated area. To flex, the delaminated area shall be held between the thumb and 
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forefinger of each hand with both thumbs and forefingers touching each other. The 

delaminated area shall then be rapidly flexed 10 times by rotating both hands in alternating 

clockwise- counterclockwise directions. Care shall be exercised when flexing delaminated 

areas near the tear notches to avoid tearing the pouch material. After flexing, the separated 

outer ply shall be grasped between thumb and forefinger and gently lifted toward the food 

product edge of the seal or if the separated area is too small to be held between thumb and 

forefinger, a number two stylus shall be inserted into the delaminated area and a gentle lifting 

force applied against the outer ply. If separation of the outer ply can be made to extend to the 

product edge of the seal with no discernible resistance to the gentle lifting, the delamination 

shall be classified as a major defect. Additionally, spot delamination of the outer ply in the 

body of the pouch that is able to be propagated beyond its initial borders is also a major 

defect. To determine if the laminated area is a defect, use the following procedure: Mark the 

outside edges of the delaminated area using a bold permanent marking pen. Open the pouch 

and remove the contents. Cut the pouch transversely not closer than 1/4 inch (+ 1/16 inch) 

from the delaminated area. The pouch shall be flexed in the area in question using the 

procedure described above. Any propagation of the delaminated area, as evidenced by the 

delaminated area exceeding the limits of the outlined borders, shall be classified as a major 

defect.

Minor - Minor delamination of the outer ply in the pouch seal area is acceptable and 

shall not be classified as a minor defect unless it extends to within 1/16 inch of the food 

product edge of the seal. All other minor outer ply delamination in the pouch seal area or 

isolated spots of delamination in the body of the pouch that do not propagate when flexed as 

described above shall be classified as minor defects.

4/ Outer packaging shall be free from foreign matter which is unwholesome, has the potential 

to cause pouch damage (for example, glass, metal filings) or generally detracts from the clean 

appearance of the pouch. The following examples shall not be classified as defects for 

unclean:

a. Foreign matter which presents no health hazard or potential pouch damage and 

which can be readily removed by gently shaking the package or by gently brushing the pouch 

with a clean dry cloth.

b. Dried product which affects less than 1/8 of the total surface area of one pouch face 

(localized and aggregate).
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c. Water spots.

5/ If doubt exists as to whether or not the sealing equipment leaves an impression or design 

on the closure seal surface that could conceal or impair visual detection of seal defects, 

samples shall be furnished to the contracting officer for a determination as to acceptability.

 B. Methods of inspection.

(1) Seal testing. The pouch seals shall be tested for seal strength as required in a, b, or 

c, as applicable.

 (a) Unfilled preformed pouch seal testing. The seals of the unfilled preformed 

pouch shall be tested for seal strength in accordance with ASTM F 88, Seal Strength of 

Flexible Barrier Materials. The lot size shall be expressed in pouches. The sample size shall 

be the number of pouches indicated by inspection level S-1. Three adjacent specimens shall 

be cut from each of the three sealed sides of each pouch in the sample. The average seal 

strength of any side shall be calculated by averaging the three specimens cut from that side. 

Any average seal strength of less than 6 pounds per inch of width or any test specimen with a 

seal strength of less than 5 pounds per inch of width shall be cause rejection of the lot.

 (b) Pouch closure seal testing. The closure seals of the pouches shall be tested for 

seal strength in accordance with ASTM F 88. The lot size shall be expressed in pouches. The 

sample size shall be the number of pouches indicated by inspection level S-1. For the closure 

seal on preformed bags, three adjacent specimens shall be cut from the closure seal of each 

pouch in the sample. For the form-fill-seal pouches, three adjacent specimens shall be cut 

from each side and each end of each pouch in the sample. The average seal strength of any 

side, end or closure shall be calculated by averaging the three specimens cut from that side, 

end or closure. Any average seal strength of less than 6 pounds per inch of width or any test 

specimen with a seal strength of less than 5 pounds per inch of width shall be cause for 

rejection of the lot.

 (c) Internal pressure test. The internal pressure resistance shall be determined by 

pressurizing the pouches while they are restrained between two rigid plates spaced 1/2 + 1/16 

inch apart. The sample size shall be the number of pouches indicated by inspection level S-1. 

If a three seal tester (one that pressurizes the pouch through an open end) is used, the closure 

seal shall be cut off for testing the side and bottom seals of the pouch. For testing the closure 

seal, the bottom seal shall be cut off. The pouches shall be emptied prior to testing. If a four-
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seal tester (designed to pressurize filled pouches by use of a hypodermic needle through the 

pouch wall) is used, all four seals can be tested simultaneously. The distance between rigid 

restraining plates on the four-seal tester shall be equal to the thickness of the product +1/16 

inch. Pressure shall be applied at the approximate uniform rate of 1 pound per square inch 

gage (psig) per second until 14 psig pressure is reached. The 14 psig pressure shall be held 

constant for 30 seconds and then released. The pouches shall then be examined for separation 

or yield of the heat seals. Any rupture of the pouch or evidence of seal separation greater than 

1/16 inch in the pouch manufacturer’s seal shall be considered a test failure. Any seal 

separation that reduces the effective closure seal width to less than 1/16 inch (see table II, 

footnote 2/) shall be considered a test failure. Any test failure shall be cause for rejection of 

the lot.

 C. Packing.

(1) Shipping container and marking examination. The filled and sealed shipping 

containers shall be examined for the defects listed in table III below. The lot size shall be 

expressed in shipping containers. The sample unit shall be one shipping container fully

packed. The inspection level shall be S-3 and the AQL, expressed in terms of defects per 

hundred units, shall be 4.0 for major defects and 10.0 for total defects.

TABLE III. Shipping container defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Inadequate workmanship. 1/ 

201 More than 40 pounds of product.

1/ Inadequate workmanship is defined as, but not limited to, incomplete closure of container 

flaps, loose strapping, inadequate stapling, improper taping, or bulged or distorted container.

SECTION J REFERENCE DOCUMENTS
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Unless otherwise specified, the issues of these documents are those active on the date of the 

solicitation or contract.

DSCP FORMS

DSCP FORM 3556 Marking Instructions for Boxes, Sacks and Unit Loads of 

Perishable and Semiperishable Subsistence

FEDERAL STANDARD 

FED-STD-595 Colors Used in Government Procurement

NON-GOVERNMENTAL STANDARDS

AMERICAN SOCIETY FOR QUALITY (ASQ) www.asq.org

ANSI/ASQ Z1.4 Sampling Procedures and Tables for Inspection by Attributes

ASTM International www.astm.org

B 479 Standard Specification for Annealed Aluminum and 

Aluminum-Alloy Foil for Flexible Barrier, Food 

Contact, and Other Applications

D 1974 Standard Practice for Methods of Closing, Sealing, 

and Reinforcing Fiberboard Boxes

D 2103 Standard Specification for Polyethylene Film and 

Sheeting

D 4727/D 4727M Standard Specification for Corrugated and Solid Fiberboard 

Sheet Stock (Container Grade) and Cut Shapes

D 5118/D 5118M Standard Practice for Fabrication of Fiberboard Shipping 

Boxes

F 88 Standard Test Method for Seal Strength of Flexible 

Barrier Materials

For DLA Troop Support Website Posting
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RDNS-CFF 21 February 2013

TO: DLA Troop Support - Subsistence 

SUBJECT: ES13-025 (DSCP-SS-13-30903); Document change to PKG&QAP for CID AA-20078C, Jelly, Fruit and PKG&QAP for CID A-A-20079C, Preserves (or Jams), Fruit, to 

include the Vegetarian Requirement

1. Warfighter feedback suggests pairing jam/jelly with each peanut butter results in 

increased acceptability of the Meal, Ready-to-EatTM (MRETM). Currently, this pairing is 

excluded from vegetarian menus due to uncertainty regarding the presence of animal byproducts (such as gelatin) in the MRETM jams and jellies.

2. The companies currently supplying jams and jellies to the MRETM assemblers were 

contacted and confirmed none of the jams or jellies contain animal by-products.

3. Natick would like to add a vegetarian requirement to the subject documents to ensure that 

the jams and jellies do not contain animal by-products. The products will then be considered 

vegetarian and may be paired with peanut butter in vegetarian menus, resulting in increased 

variety and acceptability. A change to the subject documents is required to reflect this 

requirement.

4. Natick submits the following changes to subject documents for all current, pending and 

future procurements until the document is formally amended or revised:

a. PKG&QAP for CID A-A-20078C, Jelly, Fruit document changes:

 (1) page 2, Section C-2; After “E. Net weight. ...” insert “F. Vegetarian requirement. 

This product shall contain no ingredients, major or trace, and/or processing aids derived from 

the flesh, skin, blood, entrails, or bones of animals. This includes, but is not limited to oils, 

fats, fatty acids, and their esters (palmitic, stearic, oleic, and pelargonic acids), flavorings, 

gelling agents, coagulants, (rennet derived from calves or pepsin derived from swine which 

are used in cheese manufacture), binders, emulsifiers (mono/di-glycerides, sodium or 

magnesium stearate, polysorbate, sorbitans, monstearate, glycerin), fatty alcohol, aldehydes, 

and ketones, lactones, glycerol, amino acids, hydrolyzed proteins, enzymes, and enzyme 

modified products. Furthermore, these products shall contain no ethyl alcohol, or ingredients
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derived from or containing methyl alcohol. Milk and eggs, and ingredients derived from 

them such as yogurt, or cheese (produced without animal based rennet or pepsin), are 

allowed.”

 (2) page 6, TABLE I header; After “3/”, insert “4/”.

 (3) page 7, Section E-5, TABLE I, footnotes; After footnote 3/ insert the following new 

footnote “4/ Product not verified by a Certificate of Conformance (CoC) as meeting the 

vegetarian requirement shall be cause for rejection of the lot.” 

 (4) page 7, Delete “4/” and insert “5/”.

b. PKG&QAP for CID A-A-20079C, Preserves (or Jams), Fruit document changes:

 (1) page 2, Section C-2; After “E. Net weight. ...” insert “F. Vegetarian requirement. 

This product shall contain no ingredients, major or trace, and/or processing aids derived from 

the flesh, skin, blood, entrails, or bones of animals. This includes, but is not limited to oils, 

fats, fatty acids, and their esters (palmitic, stearic, oleic, and pelargonic acids), flavorings, 

gelling agents, coagulants, (rennet derived from calves or pepsin derived from swine which 

are used in cheese manufacture), binders, emulsifiers (mono/di-glycerides, sodium or 

magnesium stearate, polysorbate, sorbitans, monstearate, glycerin), fatty alcohol, aldehydes, 

and ketones, lactones, glycerol, amino acids, hydrolyzed proteins, enzymes, and enzyme 

modified products. Furthermore, these products shall contain no ethyl alcohol, or ingredients 

derived from or containing methyl alcohol. Milk and eggs, and ingredients derived from 

them such as yogurt, or cheese (produced without animal based rennet or pepsin), are 

allowed.”

 (2) page 6, Section E-5, TABLE I header; After “3/”, insert “4/”.

 (3) page 7, Section E-5, TABLE I, footnotes; After footnote 3/ insert the following new 

footnote “4/ Product not verified by a Certificate of Conformance (CoC) as meeting the 

vegetarian requirement shall be cause for rejection of the lot.” 

 (4) page 7, Delete “4/” and insert “5/”.
 PKG & QAP

 A-A-20079C

 25 September 2009

W/ Change 01 21 Feb 13

 SUPERSEDING

 A-A-20079A

 14 June 1999

17

5. Attached are Change 01, PKG&QAP for CID A-A-20078C, Jelly, Fruit and Change 01 

PKG&QAP for CID A-A-20079C, Preserves (or Jams), Fruit, dated 21 February 2013, with 

changes highlighted.