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SECTION C

This document covers carbohydrate electrolyte beverage powder packaged in a flexible 

pouch for use by the Department of Defense as a component of operational rations. 

C-1 ITEM DESCRIPTION

PCR-B-013B, BEVERAGE POWDER, CARBOHYDRATE ELECTROLYTE, 

PACKAGED IN A FLEXIBLE POUCH

 Flavors and designs. 

 Flavors.

Flavor I - Fruit punch

Flavor II - Grape

Flavor III - Lemon-lime

Flavor IV - Orange

 Designs.

Design B - Flat interlocking closure pouch

Design D - Fin seal pouch

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 Performance-based Contract Requirements (PCR) document. 

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 noncomparable to the product 

standard, the contractor shall submit a replacement FA or PDM for approval. In any event, all 

product produced must meet all requirements of this document including product standard 

comparability. 

 B. Shelf life. The packaged product shall meet the minimum shelf life requirement of 36 

months at 80oF.
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 C. Powdered product. 

(1) Appearance. The carbohydrate electrolyte beverage powder shall be a uniformly 

blended, free-flowing, homogenous dry mixture. The finished product shall be free from 

foreign materials.

(2) Odor. The packaged food shall have an odor typical of the flavor specified. The 

packaged food shall be free from foreign odors. 

(3) Texture. The carbohydrate electrolyte beverage powder shall be free from hard 

lumps. 

(4) Net weight. The net weight of an individual pouch shall be not less than 24 grams. 

(5) Fructose. The finished product shall not contain fructose. 

 D. Hydrated product. The carbohydrate electrolyte beverage powder, when hydrated 

according to directions for use, shall dissolve within 2 minutes of constant shaking or 

stirring. 

(1) Appearance. 

a. Flavor I. The fruit punch beverage shall be a red color. 

b. Flavor II. The grape beverage shall be a blue color. 

c. Flavor III. The lemon-lime beverage shall be a light yellowish-green color. 

d. Flavor IV. The orange beverage shall be an orange color. 

(2) Odor and flavor. The packaged food may have a slightly salty flavor. The 

packaged food shall be free from foreign odors and flavors. 

a. Flavor I. The fruit punch beverage shall have a moderate to strong sweet cherry 

and citrus odor and flavor. 

b. Flavor II. The grape beverage shall have a moderate to strong sweet grape odor 

and flavor.
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c. Flavor III. The lemon-lime beverage shall have a moderate to strong sweet 

lemon-lime citrus odor and flavor. 

d. Flavor IV. The orange beverage shall have a moderate to strong sweet orange 

citrus odor and flavor. 

(3) Texture. The carbohydrate electrolyte beverage shall have no discernable lumps 

and shall be sediment free.

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

the approved product standard in palatability and overall appearance.

 G. Analytical requirements. 

(1) Sodium. The sodium content shall be not less than 100 mg and not greater than 

175 mg per serving. 

(2) Potassium. The potassium content shall be not less than 40 mg and not greater 

than 75 mg per serving. 

(3) Carbohydrate. The carbohydrate content shall be not less than 22 grams per 

serving. 

(4) Moisture. The moisture content shall be not greater than 3.5 percent. 

SECTION D

D-1 PACKAGING

 A. Packaging. Not less than twenty-four (24) grams of powdered product shall be filled 

into a pouch. 

 (1) Design B, Flat interlocking closure pouch. When specified, the powdered product 

shall be filled into a preformed barrier pouch. The pouch is to be used as a package and a 

hydrating pouch for the beverage powder.

a. Pouch material. The interlocking closure preformed pouch shall be fabricated 

from 0.002 inch thick ionomer or polyethylene film laminated or extrusion coated to 0.00035 

inch thick aluminum foil which is then bonded to 0.0005 inch thick polyester. Tolerances for 
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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 and shall 

conform to number 20219, 30219, 30227, 30279, 30313, 30324, or 30450 of SAE AMSSTD-595, Colors Used in Government Procurement. 

b. Pouch construction. The pouch shall be a flat design preformed or vertical 

form-fill-seal pouch with an interlocking closure. The design and dimensions shall be as 

specified in figure 1. The pouch shall be made by heat sealing the sides and top of the pouch 

with 3/8 (+1/8, -1/4) inch wide seals. The pouch shall exhibit no rupture or seal separation 

greater than 1/16 inch when tested for internal pressure resistance. The interlocking closure 

of the pouch shall not leak more than 15 ml. A tear nick or notch shall be provided on one or 

two opposite edges of the pouch above the interlocking closure 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. 

c. Pouch filling and sealing. Product shall be inserted into the pouch and the filled 

pouch shall be sealed with a 1/8 to 1 inch wide heat seal. The closure seal shall be applied not 

more than 1/2 inch from the open end of the pouch. 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 width and no individual specimen shall have a seal strength of less than 5 

pounds per inch of width. Alternatively, the filled and sealed pouch shall exhibit no rupture 

or seal separation greater than 1/16 inch or seal separation that reduces the effective closure 

seal width to less than 1/16 inch when tested for internal pressure resistance. 

(2) Design D, Fin seal pouch. When specified, the powdered product shall be filled 

into a fin seal pouch. 

a. Pouch material. The fin seal pouch shall be fabricated from 0.002 inch thick 

ionomer or polyethylene film laminated or extrusion coated to 0.00035 inch thick aluminum 

foil which is then bonded to 0.0005 inch thick polyester. 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 
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exterior surface of the pouch shall be uniformly colored and shall conform to number 20219, 

30219, 30227, 30279, 30313, 30324, or 30450 of SAE AMS-STD-595, Colors Used in 

Government Procurement.

b. Pouch construction. The pouch shall be heat sealed with a length-wise fin seal 

and heat sealed at each end. The filled and sealed pouch shall have outside dimensions of not 

more than 6-3/8 inches in length and 1-3/4 inches in width. The length-wise fin seal and 

bottom seal shall be a minimum of 1/8 inch in width. A tear nick, notch, or serrations shall be 

provided to facilitate opening of the filled and sealed pouch. 

c. Pouch filling and sealing. Product shall be inserted into the pouch and the filled 

pouch shall be sealed with a 1/8 to 1 inch wide heat seal. The closure seal shall be applied not 

more than 1/2 inch from the open end of the pouch. 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 sealed pouch shall not leak when tested in 

accordance with E-6,B(3). 

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
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(7) Directions for Design B flat interlocking closure pouch:

Allow water just chemically purified to stand 30 minutes before adding to beverage 

powder. Tear pouch at notch. Open zipper, add 12 ounces of water (1/2 canteen cup) 

to fill line. Close zipper, shake to mix. Single use only.

Fill line for Design B flat interlocking closure pouch: A fill line (not less than 1/32 

inch thick, not less than 2 inches long and centered) shall be placed on the 

pouch/label for 12 ounce fill at 6-1/2 + 1/4 inches from the inside edge of the 

closure seal.

(8) Directions for Design D fin seal pouch: 

Allow water just chemically purified to stand 30 minutes before adding beverage 

powder. Add beverage powder to 12 ounces of water (about 1/2 canteen cup) and stir. 

Alternatively, add the contents of one pouch to a 12 ounce bottle of water.

1/ Each pouch shall have the date of pack noted by using either a four-digit code or five-digit 

code. When using the four-digit code, begin with the final digit of the current year followed 

by the three-digit Julian code. For example, 14 February 2050 would be coded as 0045. 

When using the five-digit code, begin with the decade digit of the current year followed by 

the three-digit Julian code. For example, 14 February 2050 would be coded as 50045. The 

Julian code shall represent the day the product was packaged into the pouch. 

D-3 PACKING

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

box constructed in accordance with style RSC-L of ASTM D5118/D5118M, Standard 

Practice for Fabrication of Fiberboard Shipping Boxes. The fiberboard shall conform to type 

CF, class D, variety SW, minimum burst grade 200 or ECT 32 of ASTM D4727/D4727M, 

Standard Specification for Corrugated and Solid Fiberboard Sheet Stock (Container Grade) 

and Cut Shapes. Each box shall be closed in accordance with ASTM D1974/D1974M, 

Standard Practice for Methods of Closing, Sealing, and Reinforcing Fiberboard Boxes. 

D-5 MARKING

 A. Shipping containers. Shipping containers shall be marked in accordance with DLA 

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

Perishable and Semiperishable Subsistence.
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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 

appearance, odor, flavor, and texture. Any failure to conform to the performance 

requirements or any appearance or palatability failure shall be cause for rejection of the lot.

(2) Periodic review evaluation. 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: 

COMBAT CAPABILITIES DEVELOPMENT COMMAND (DEVCOM) SOLDIER CENTER

FCDD-SCD-SCR 

10 GENERAL GREENE AVENUE

NATICK, MA 01760-5000 
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One lot shall be randomly selected during each calendar month of production or as otherwise 

specified in the contract. Three (3) sample units shall be randomly selected from that one 

production lot. The three (3) sample units shall be shipped to DEVCOM Soldier Center

within five (5) working days from the end of the production month from which they are 

randomly selected and upon completion of all USDA inspection requirements. The sample 

units will be evaluated for overall quality against the current first article or product 

demonstration model. 

(3) Conformance inspection. Conformance inspection shall include the 

examinations/tests 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 Section C of this Performance-based Contract 

Requirements 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 one filled and sealed 

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 major defects and 4.0 for minor defects. 

Defects and defect classifications are listed in table I.

TABLE I. Product defects 1/ 2/

Category Defect

Major Minor

Powdered product

General

101 Product not a carbohydrate electrolyte beverage powder or not flavor or 

not design as specified.

102 Product contains fructose. 3/

Appearance

201 Beverage powder not uniformly blended or not free-flowing or not a 

homogenous dry mixture.
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Odor

103 Packaged food odor not typical of flavor specified.

Texture

202 Presence of hard lumps. 4/

Net weight

203 Net weight of an individual pouch less than 24 grams.

Hydrated product 5/

Appearance

204 Flavor I fruit punch beverage not a red color.

205 Flavor II grape beverage not a blue color.

206 Flavor III lemon-lime beverage not a light yellowish-green color.

207 Flavor IV orange beverage not an orange color.

Odor and flavor

104 Flavor I packaged food does not have a moderate to strong sweet 

cherry or not citrus odor or flavor.

105 Flavor II packaged food does not have a moderate to strong sweet 

grape odor or flavor. 

106 Flavor III packaged food does not have a moderate to strong sweet 

lemon-lime citrus odor or flavor.
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

107 Flavor IV packaged food does not have a moderate to strong sweet 

orange citrus odor or flavor. 

Texture

108 Carbohydrate electrolyte beverage has discernable lumps or exhibits 

sedimentation.

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. Foreign flavors not 

applicable to powdered product. 

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. Palatability not applicable to 

powdered product. 

3/ The presence of fructose shall be verified with the statement of ingredients on the label.

4/ Lumps that do not fall apart under light pressure shall be scored as a minor defect.

5/ Prior to conducting the hydrated product examination, the beverage powder shall be 

hydrated per label instructions. Product that does not fully dissolve within 2 minutes with 

constant shaking or stirring shall be cause for rejection of the lot.

 B. Methods of inspection. 

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

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

storage for 6 months at 100°F or 36 months at 80°F. 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 quality scale 

to be considered acceptable.
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(2) Net weight. The net weight of the filled and sealed pouches shall be determined 

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

Results shall be reported to the nearest 1 gram. 

(3) Analytical. 

a. Nutrients. The sodium, potassium, and carbohydrate content shall be verified 

by the NLEA “Nutrition Facts” label. Product not conforming to the sodium, potassium, or 

carbohydrate content as specified in Section C of this document shall be cause for rejection 

of the lot.

b. Moisture. The sample to be analyzed shall be a composite of eight filled and 

sealed pouches which have been selected at random from the lot. The composite sample shall 

be prepared and analyzed in accordance with the following methods of the Official Methods 

of Analysis (OMA) of AOAC International:

Test Method Number

Moisture 925.45A or 2007.04

Test results for moisture shall be reported to the nearest 0.1 percent. Government verification 

will be conducted through actual testing by a Government laboratory. Any result not 

conforming to the analytical requirement shall be cause for rejection of the lot.

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.
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Characteristic Requirement paragraph Test procedure

Thickness of film for laminated 

material

D-1,A(1)a and D-1,A(2)a ASTM D2103 1/ 

Aluminum foil thickness D-1,A(1)a and D-1,A(2)a ASTM B479 2/

Laminated material 

identification and construction 

D-1,A(1)a and D-1,A(2)a Laboratory evaluation

Color of laminated material D-1,A(1)a and D-1,A(2)a SAE AMS-STD-595 3/

1/ Standard Specification for Polyethylene Film and Sheeting 

2/ Standard Specification for Annealed Aluminum and Aluminum-Alloy Foil for Flexible 

Barrier, Food Contact, and Other Applications 

3/ 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)a and b and D-1,A(2)a 

and b. When deemed necessary by the USDA, testing of the unfilled preformed pouches for 

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. 
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TABLE II. Filled and sealed pouch defects 1/

Category Defect

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 Leakage. 6/

108 Design B fill line missing or does not measure within + 1/4 inch of 6-

1/2 inches from the inside edge of the closure seal.

109 Not packaged as specified.

201 Label missing or incorrect or illegible.

202 Tear nick or notch missing or does not facilitate opening.

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

204 Presence of delamination. 3/

205 Design B pouch does not meet design or dimensions cited in figure 1.

206 Fill line on Design B pouch not required thickness or length.

207 Design B pouch closure seal more than 1/2 inch from the open end of 

the pouch.

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

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 - 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:
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 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). 

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.

6/ Examine Design D pouch after removal from leakage test apparatus.

 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 F88/F88M, Standard Test 

Method for Seal Strength of Flexible Barrier Materials. The lot size shall be expressed in 

pouches. The sample unit shall be one unfilled pouch. 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 classified as a major defect and shall be cause for 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 F88/F88M. The lot size shall be expressed in 

pouches. The sample unit shall be one pouch. The sample size shall be the number of 

pouches indicated by inspection level S-1. For the closure seal on preformed pouches, 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 adjacent 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 
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strength of less than 5 pounds per inch of width shall be classified as a major defect and shall 

be cause for rejection of the lot.

c. Internal pressure test (Design B). The internal pressure resistance shall be 

determined by pressurizing the pouches while they are restrained between two rigid plates. 

The lot size shall be expressed in pouches. The sample unit should be one pouch. 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 end of the pouch. When testing the closure seal, the top and 

interlocking closure shall be cut off. The pouches shall be emptied prior to testing. If a fourseal 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 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 classified as a major defect and shall be 

cause for rejection of the lot.

(2) Interlocking closure test (Design B). The interlocking closure of the pouch shall 

be tested. The lot size shall be expressed in pouches. The sample unit should be one pouch. 

The sample size shall be the number of pouches indicated by inspection level S-2. Open a 

filled and sealed interlocking closure pouch and prepare beverage in accordance with 

instructions using 70°F (+5°F) water. Close pouch. Invert pouch and suspend pouch for 15 

seconds. Collect and measure any water that drips. Pouches that leak more than 15 ml shall 

be classified as a major defect and shall be cause for rejection of the lot.

(3) Leakage test (Design D). The filled and sealed fin seal pouches shall be tested by 

placing them in a dry desiccator, or similar apparatus, and subjecting them to a vacuum of 15 

inches of mercury (atmospheric pressure is 29.9 inches of mercury) for 30 seconds. Any 

pouch that does not swell to form a tightly distended package having at least one distorted 

edge during the test shall be recorded as a leaker. After vacuum testing, the pouches shall be 

visually inspected for evidence of delamination and for seal separation. Any leakage, any 

delamination, or any seal separation of more than 1/16 inch from the product edge of any seal 

shall be recorded as a major defect. 
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 B. 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 and marking 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

Unless otherwise specified, the applicable version of these documents is that which is active 

on the date of the solicitation or contract.

DLA Troop Support Form

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

Perishable and Semiperishable Subsistence

NON-GOVERNMENTAL STANDARDS

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

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

AOAC INTERNATIONAL www.aoac.org
PCR-B-013B

21 September 2023 

SUPERSEDING

PCR-B-013A 

25 October 2004

18 

Official Methods of Analysis (OMA) of AOAC International

ASTM INTERNATIONAL www.astm.org

B479 Standard Specification for Annealed Aluminum and 

Aluminum-Alloy Foil for Flexible Barrier, Food Contact, 

and Other Applications 

D1974/D1974M Standard Practice for Methods of Closing, Sealing, and 

Reinforcing Fiberboard Boxes

D2103 Standard Specification for Polyethylene Film and 

Sheeting 

D5118/D5118M Standard Practice for Fabrication of Fiberboard Shipping 

Boxes 

F88/F88M Standard Test Method for Seal Strength of Flexible 

Barrier Materials

SAE INTERNATIONAL www.sae.org

SAE AMS-STD-595 Colors Used in Government Procurement
PCR-B-013B

21 September 2023 

SUPERSEDING

PCR-B-013A 

25 October 2004

19 

FIGURE 1. Design B Flat Interlocking Closure Pouch