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SECTION C

This document covers candy and chocolate confections 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 PROVISIONS FOR 

CID A-A-20177F CANDY AND CHOCOLATE CONFECTIONS 

Types, styles, flavors, and flavor styles.

Type IV - Pan coated candy

 Style A - Disks

 Flavor 1 - Milk chocolate, plain

 Flavor 2 - Fruit flavored

 Flavor style a - Original

 Flavor style d - Sour

 Flavor 4 - Peanut butter, plain

 Style B - Oval/Round

 Flavor 1 - Milk chocolate with peanuts

Type V - Licorice style candy

 Style B - Bite size

 Flavor 1 - Cherry

Type VI - Mint candy

 Style B - Rings

 Flavor 2 - Peppermint

Type VII - Caffeinated mints

 Style B - Round tablets, sugar free (21 CFR § 101.60)

 Flavor 1 - Peppermint

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

document. The approved sample shall serve as the product standard. Should the contractor at 
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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 80°F.

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

the approved product standard in palatability and overall appearance.

 D. Analytical and microbiological requirements. Analytical and microbiological 

requirements, procedures, and testing shall be in accordance with A-A-20177F.

SECTION D

D-1 PACKAGING

 A. Packaging. Candy shall be packaged in commercial packaging. Type VI shall be

individually packaged pieces in a moisture-proof transparent material, overwrapped in a 

preformed or form-fill-seal barrier pouch.

(1) Preformed pouch.

 a. Pouch material. The 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 laminated to 0.0005 inch thick polyester. Tolerances for thickness of 

plastic films shall be plus or minus 20 percent and tolerance for 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 AMS-STD-595, 

Colors Used in Government Procurement.

 b. Pouch construction. The pouch shall be a flat style preformed pouch having 

maximum inside dimensions of 4 inches wide by 5 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 
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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. A tear nick, 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.

 c. Pouch filling and sealing. The product shall be filled into the pouch. The filled 

pouch shall be 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 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) Horizontal form-fill-seal pouch.

 a. Pouch material. The horizontal form-fill-seal pouch shall consist of a formed 

tray-shaped body with a flat sheet, heat sealable cover or a tray-shaped body with a trayshaped heat sealable cover. The tray-shaped body and the tray-shaped cover shall be 

fabricated from a 3-ply flexible laminate barrier material consisting of, from outside to 

inside, 0.0009 inch thick oriented polypropylene bonded to 0.0007 inch thick aluminum foil 

with 10 pounds per ream pigmented polyethylene or adhesive and bonding the opposite side 

of the aluminum foil to 0.003 inch thick ionomer or a blend of not less than 50 percent linear 

low density polyethylene and polyethylene. The linear low density polyethylene portion of 

the blend shall be the copolymer of ethylene and octene-1 having a melt index range of 0.8 to 

1.2 g/10 minutes in accordance with ASTM D1238, Standard Test Method for Melt Flow 

Rates of Thermoplastics by Extrusion Plastometer and a density range of 0.918 to 0.922 g/cc 

in accordance with ASTM D1505, Standard Test Method for Density of Plastics by the 

Density-Gradient Technique. Alternatively, 0.0005 inch thick polyester may be used in place 

of the oriented polypropylene as the outer ply of the laminate. The flat sheet cover shall be 

made of the same 3-ply laminate as specified for the tray-shaped body except the aluminum 

foil thickness may be 0.00035 inch. 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 color 

requirements of the exterior (oriented polypropylene or polyester side) of the laminate shall 

be as specified in D-1,A(1)a. The material shall show no evidence of delamination, 

degradation, or foreign odor when heat sealed or fabricated into pouches. The material shall 
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be suitably formulated for food packaging and shall not impart any odor or flavor to the 

product.

 b. Pouch construction. The tray-shaped body and the tray-shaped cover shall be 

formed by drawing the flexible laminate material into an appropriately shaped cavity. The 

flat cover shall be in the form of a flat sheet of the barrier material taken from roll stock. The 

product shall be placed into the tray-shaped body of the pouch. Pouch closure shall be 

effected by heat sealing together the cover and body along the entire pouch perimeter. The 

closure seal width shall be a minimum of 1/8 inch. The closure seal 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. 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. The dimensions of the pouches shall accommodate the 

commercially packaged candy(ies). The maximum outside dimensions of the sealed pouch 

shall be 5-1/2 inches wide by 5-1/2 inches long. A tear nick, notch or serrations shall be 

provided to facilitate opening of the filled and sealed pouch. The sealed pouch shall not show 

any evidence of material degradation, aluminum stress cracking, delamination or foreign 

odor. Heat seals shall be free of 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.

 B. Packaging for Type VII, Style B. Candy shall be packaged in a commercial barrier 

pouch. The pouch shall be made from a heat-sealable, laminated material, one lamina of 

which shall be a minimum of 0.00025 inch thick aluminum foil. The filled and sealed pouch 

shall have maximum outside dimensions of 3 inches wide by 4-1/2 inches long. The seals 

shall be free of foldover wrinkles or entrapped matter that reduces the effective seal width to 

less than 1/16 inch. The seals shall be a minimum 1/8 inch in width. A tear nick, notch or 

serrations shall be provided to facilitate opening of the filled and sealed pouch. Alternatively, 

a commercial blister package with a foil film backing may be used. The filled and sealed 

blister package shall have dimensions of not more than 1-3/4 inches wide by 3-3/4 inches 

long.

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:
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(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 2030 would be coded as 0045. The Julian day code shall represent the day the 

product was packaged into the pouch.

NOTE: For commercially packaged items that are overwrapped, the above information shall 

be printed on either the inner or outer package or both. The product name and date shall be

printed on the outer package.

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.

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.
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 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:

DEPARTMENT OF THE ARMY

FCDD-SCC-EMR

COMBAT CAPABILITIES DEVELOPMENT COMMAND-SOLDIER CENTER

10 GENERAL GREENE AVENUE

NATICK, MA 01760-5056

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 Natick 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.
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(3) Conformance inspection. Conformance inspection shall include the

examinations/tests and 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-20177F and Section C of this 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.

TABLE I. Product defects 1/ 2/

Category Defect

Major Minor

General

101 Product not type or not style or not flavor or not flavor style as 

specified.

Type IV, Pan coated candy, General

201 Pan coated candy exhibits excessive seepage of material through 

the coating.

202 Pan coated candy coating exhibits pits or holes or cracks.

203 Pan coated candy coating not of such hardness that it cannot be easily 

crushed or cracked.

204 Candy shell does not have a high gloss. 

205 Pan coated candy colors are not vibrant (high chroma) or are not 

uniform (mottled) in hue.

206 For style A, pan coated candy disks do not resemble a double-convex 

lens shape.
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Type IV, Style A, Flavor 1, Pan coated candy, Disks, Milk chocolate, 

plain

102 Candy coating not sweet or candy center not a milk chocolate odor or 

flavor.

207 Candy not at least five different colors of loose disks.

208 Individual serving size net weight less than 47.9 grams.

Type IV, Style A, Flavor 2, Pan coated candy, Disks, Fruit flavored, 

General

209 Candy center not firm or not chewy or is hard or brittle.

210 Candy not at least five various fruit flavors or candy not at least five 

various colors of loose disks.

211 Individual serving size net weight less than 51 grams (1.8 ounces) or 

greater than 61.5 grams (2.2 ounces).

Type IV, Style A, Flavor 2, Flavor Style a, Pan coated candy, Disks, 

Fruit flavored, Original

103 Candy not a sweet or not a fruity odor or flavor.

Type IV, Style A, Flavor 2, Flavor Style d, Pan coated candy, Disks, 

Fruit flavored, Sour

104 Candy not a mild to moderately sweet or not sour or not a fruit odor or 

flavor.

212 Disks do not have an evenly distributed coating of fine sugar. 3/
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Type IV, Style A, Flavor 4, Pan coated candy, Disks, Peanut butter, 

plain

105 Candy does not consist of a peanut butter center or does not have a 

thin candy shell.

106 Candy coating not sweet or not a peanut butter odor or flavor.

213 Candies not uniformly shaped or do not consist of at least three 

different colors.

214 Individual serving size net weight less than 43 grams.

Type IV, Style B, Flavor 1, Pan coated candy, Oval/Round, Milk 

chocolate with peanuts

107 Candy does not consist of a roasted peanut center coated with milk 

chocolate or not covered with a thin candy shell.

108 Candy not a slightly sweet or not a milk chocolate or not a peanut odor 

or flavor.

215 Candy not at least five different colors.

216 Individual serving size net weight less than 49.3 grams.

Type V, Style B, Flavor 1, Licorice style candy, Bite size, Cherry

109 Candy not a sweet cherry odor or flavor.

217 Candy not glossy.

218 Candy does not have a soft or not a chewy texture.

219 Candy color not red.
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

220 Candy dimensions not 3/4 inch by 5/8 inch + 1/8 inch.

221 Individual serving size net weight less than 63 grams (2.2 ounces).

Type VI, Style B, Flavor 2, Mint candy, Rings, Peppermint

110 Candy does not have sweet mint odor or flavor characteristic of the

flavor specified.

222 Candy does not have a hole in the center or is not white in color.

223 Candy not firm or is hard or brittle.

224 Candy not individually packaged in a moisture-proof transparent 

material.

225 Individual serving size not a minimum net weight of 32 grams.

Type VII, Style B, Flavor 1, Caffeinated mints, Round tablets, sugar 

free, Peppermint

111 Candy does not have a strong peppermint odor or flavor or does not 

have a sweet flavor.

226 Candy not intact.

227 Candy not white in color.

228 Candy diameter greater than 0.6 inch.

229 Candy texture not hard or does not dissolve slowly in the mouth.

230 Candy individual net weight per piece not 1.8 grams.

231 Five tablets less than 9 grams or six tablets less than 11 grams.
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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.

3/ For Type IV, Style A, Flavor 2, Flavor style d, candy shell does not have a high gloss shall 

not be scored as a defect due to disks having an evenly distributed coating of fine sugar.

 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. 

(2) Net weight.

 a. Commercially packaged product. The net weight shall be verified with the label 

on the commercial package. Product not conforming to the net weight requirement as 

specified in A-A-20177F shall be cause for rejection of the lot.

 b. Commercially packaged product overwrapped in a barrier pouch. 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 0.1 ounce or to the nearest 1 gram as applicable. Product not conforming to the net 

weight requirement, as specified, shall be cause for rejection of the lot.

(3) Analytical and microbiological. The following condition applies for analytical and 

microbiological testing:

 a. For prepackaged product received from a supplier and is not further processed, 

the contractor will furnish a Certificate of Conformance (CoC) that the product meets all 

analytical and microbiological requirements. No additional testing is required. If the product 

is received in bulk and repackaged, analytical and microbiological requirements and 

procedures and testing shall be in accordance with A-A-20177F.
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 b. Caffeine content of Type VII, Style B, Flavor 1, shall be verified by producer’s 

Certificate of Analysis (CoA).

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.

Characteristic Requirement paragraph Test procedure

Thickness of films 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. 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) Barrier pouch certification. For barrier pouch for Type VII, Style B, all material, 

construction and sealing requirements may be verified by a CoC.

(4) 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 
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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

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.

108 Presence of stress cracks in the aluminum foil. 6/ 7/

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 or equal to 1/16 inch. 2/

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:
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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 - 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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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/ Applicable to form-fill-seal pouches only.

7/ The initial examination shall be a visual examination of the closed package. Any suspected 

visual evidence of stress cracks in the aluminum foil (streaks, breaks, or other disruptions in 

the laminated film) shall be verified by the following physical examination. To examine for 

stress cracks, the inside surface of both tray-shaped bodies shall be placed over a light source 

and the outside surface observed for the passage of light. Observation of light through the 

pouch material in the form of a curved or straight line greater than 2 mm in length shall be 

evidence of the presence of stress cracks. Observation of light through the pouch material in 

the form of a curved or straight line 2 mm in length or smaller or of a single pinpoint shall be 

considered a pinhole. Observation of ten or more pinholes per pouch shall be evidence of 

material degradation.

 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 
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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 classified as a major defect and 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. 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. 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-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 classified as a major defect and 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. 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.
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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

ASTM INTERNATIONAL www.astm.org

B479 Standard Specification for Annealed Aluminum 

and Aluminum-Alloy Foil for Flexible Barrier, 

Food Contact, and Other Applications

D1238 Standard Test Method for Melt Flow Rates of 

Thermoplastics by Extrusion Plastometer

D1505 Standard Test Method for Density of Plastics by

the Density-Gradient Technique

D1974/D1974M Standard Practice for Methods of Closing, 

Sealing, and Reinforcing Fiberboard Boxes

D2103 Standard Specification for Polyethylene Film and 

Sheeting
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D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes

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