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SECTION C

1 

This document covers prepared cereal 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-20000B, CEREAL, 

PREPARED, READY-TO-EAT 

Types, classes, and styles. 

Type I – Wheat products 

 Class 1 – Shredded whole wheat 

 Style E – Small shredded wheat biscuits, coated 

Type IV – Oat products 

 Class 3 – Oat cereal (other than oven or gun puffed) 

 Style A – Small biscuits, coated, cinnamon flavored 

Type VII – Combination grain products. 

 Class 19 – Barley oat, wheat, corn and rice cereal. 

C-2 PERFORMANCE REQUIREMENTS

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

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

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

document. 

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

months at 80o

F. 

 C. Appearance. 

(1) Type I. The wheat biscuits shall be small shredded wheat biscuits of varying 

shades of tan/brown color. The exterior shall be glazed with a sugar coating. Biscuits 

shall be whole. 

(2) Type IV. The oat biscuits shall be small latticed biscuits with a golden brown 

color. The surface of the biscuits shall contain dark brown specs and small crystals of 

sugar. Biscuits shall be whole. 

(3) Type VII. The barley, oat, wheat, corn, and rice cereal shall be small, slightly 

irregular torus (doughnut) shaped pieces of varying shades of tan and gold. The surface of 

the cereal shall be rough and porous. 

 D. Odor and flavor. 

(1) Type I. The wheat biscuits shall possess a sweet, mild, toasted grain odor and 

flavor. 

(2) Type IV. The oat biscuits shall possess a sweet, mild, toasted grain with 

cinnamon odor and flavor. 

(3) Type VII. The barley, oat, wheat, corn, and rice shall possess a sweet, mild, 

toasted grain odor and flavor. 

 E. Texture. 
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(1) Type I and Type II. The biscuits shall be crisp and crunchy. 

(2) Type VII. The cereal shall be crisp and crunchy. 

F. Net weight. 

(1) Type I. The net weight of one serving shall be 52 grams. 

(2) Type IV. The net weight of one serving shall be 42 grams. 

(3) Type VII. The net weight of the one serving shall be 19 grams. 

G. Palatability and overall appearance. The finished product shall be equal to or 

better than the approved product standard in palatability and overall appearance. 

H. Nutrient content. 

(1) Calorie content. 

a. Type I. The calorie content shall be not less than 155 calories. 

b. Type IV. The calorie content shall be not less than 130 calories. 

c. Type VII. The calorie content shall not be less than 70 calories. 

(2) Folic acid content. For Type VII, the cereal shall have not less than 60 percent 

of the U.S. Recommended Allowances (RDAs) for folic acid. 

I. Moisture content. 

(1) Type I and IV. The moisture content shall be not greater than 5.0 percent. 

(2) Type VII. The moisture content shall be not greater than 2.5 percent. 

J. Oxygen content. The oxygen content of the filled and sealed pouch shall not exceed 

0.30 percent. 

SECTION D

D-1 PACKAGING

A. Packaging. Product and one oxygen scavenger packet shall be packed in a preformed or 

form-fill-seal barrier pouch as described below. 

(1) Preformed pouches. 

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. The three plies shall be 

laminated with the polyester on the exterior of the pouch. All tolerances for thickness of 

pouch materials shall be plus or minus 20 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 20219, 30219, 30279, 30313, 30324, or 30450 of FED-STD-595, Colors 

Used in Government Procurement. 

2 

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

maximum inside dimensions of 4 inches wide by 7 inches long (±1/8 inch in each dimension). 

The pouch shall be made by heat sealing three edges with 3/8 inch (-1/8 inch, +3/16 inch) 

wide seals. The heat seals shall be made in a manner that will assure hermetic seals. The 
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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,A,(4),a. 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 as specified in E-6,A,(4),c. A tear nick or tear 

notch shall be provided on one outside edge or two opposite outside edges of the pouch to 

facilitate easy opening of the filled and sealed pouch. A 1/8 inch (+1/16 inch) wide lip 

may be incorporated at the open end of the pouch to facilitate opening and filling of the 

pouch. 

c. Pouch filling and sealing. The net weight as specified in C-2,F for Type I, 

Type IV, or Type VII product and one oxygen scavenger packet shall be inserted 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 when tested as specified in E-6,A,(4),b. 

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 as specified in E6,A,(4),c.

(2) Horizontal form-fill-seal pouches. 

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 D 1238, Flow Rates of 

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

accordance with ASTM D 1505, Density of Plastics by 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. All tolerances for thickness of pouch materials shall be 

plus or minus 20 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 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 net weight as specified in C-2,F for Type I, Type IV, or Type VII product and 

one oxygen scavenger packet shall be placed into the tray-shaped body of the pouch. The 

filled pouch body shall be hermetically sealed. 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 when tested as specified in E-6,A,(4),b. 

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 

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less than 1/16 inch when tested for internal pressure resistance as specified in E6,A,(4),c. The maximum outside dimensions of the sealed pouches shall be 5-1/2 inches wide 

by 8-5/8 inches long. The closure seal width shall be a minimum of 1/8 inch. A tear nick, 

a tear notch, or serrations shall be provided on one outside edge or two opposite outside 

edges of the pouch to facilitate easy opening of the filled and sealed pouch. The sealed 

pouches shall not show any evidence of material degradation, aluminum stress cracking, 

delamination or foreign odor. Heat seals shall be free of occluded matter. Seals shall be 

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

detection of seal defects. 

(3) Oxygen scavenger packet. The oxygen scavenger (absorber) shall be constructed of 

materials that are safe for direct or indirect food contact and shall be suitable for use 

with edible products. The oxygen scavenger (absorber) shall be in compliance with all 

applicable FDA and USDA regulations.

D-2 LABELING

A. Pouches. Each pouch shall be clearly printed or stamped, in a manner that does not 

damage the pouch, with permanent black ink or other, dark, contrasting color which is free 

of carcinogenic elements. The information shall be located on the body of the pouch not 

closer than 1/16 inch to any seal. If a non-contact type printer is used, the information 

maybe located anywhere on the pouch (in one complete print), except the closure seal area. 

The label shall contain the following information: 

Product name (letters not less than 1/8 inch high) 

Date 1/ 

Net weight 

Contractor’s name and address 

“Nutrition Facts” label in accordance with the Nutrition Labeling and Education Act 

(NLEA) and all applicable FDA/USDA 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, 2 June 2000 would be coded as 0154. The Julian day code shall represent the day 

the product was packaged into the pouch. 

D-3 PACKING

A. Packing for shipment to ration assembler. Not more than 40 pounds of pouched product 

shall be packed flat in layers in a fiberboard shipping container constructed in 

accordance with style RSC-L, class domestic, variety SW, grade 200 of ASTM D 5118, 

Standard Practice for Fabrication of Fiberboard Shipping Boxes. Each container shall be 

securely closed in accordance with ASTM D 1974, Standard Practice for Methods of Closing, 

Sealing, and Reinforcing Fiberboard Shipping Containers. 

D-4 MARKING

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

Form 3556, Marking Instructions for Shipping Cases, Sacks and Palletized/Containerized 

Loads of Perishable and Semiperishable Subsistence. 

SECTION E INSPECTION AND ACCEPTANCE

The cereal product shall be examined and analyzed in accordance with applicable provisions 

of this Packaging Requirements and Quality Assurance Provisions document. The Processed 

Products Branch (PPB), Fruit and Vegetable Division, Agricultural Marketing Service, U.S. 

Department of Agriculture shall be the certifying activity and shall determine the product 

quality and acceptability in accordance with PPB procedures. 

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The following quality assurance criteria, utilizing ANSI/ASQC Z1.4-1993, Sampling 

Procedures and Tables for Inspection by Attributes, are required. When required, the 

manufacturer shall be required to 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: 

US Army Soldier & Biological Chemical Command 

Soldiers System Ctr., Natick Soldier Center 

Attn: AMSSB-RCF-F(N) 

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 two (2) working days upon 

completion of all USDA inspection requirements. The sample units will be evaluated for 

the characteristics of appearance, odor, flavor, texture and overall quality. Failure of 

samples to conform to all such characteristics may be cause for rejection. 

(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 Section C of the Packaging Requirements and Quality 

Assurance Provisions document and A-A-2000B utilizing the double sampling plans indicated 

in ANSI/ASQC Z1.4 - 1993. 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/ 

Category Defect

Major Minor

Appearance

101 Wheat biscuits not tan/brown color. 

102 More than 50 percent of biscuits or type VII torus not whole. 4/ 

103 Oat biscuits not small latticed biscuits with a golden brown color. 

104 Combination grain cereal not small, slightly irregular doughnut 

shaped pieces of varying shades of tan and gold. 

201 Product not the type, class, style as specified. 

202 The surface of the combination grain cereal not rough and porous. 

203 Wheat biscuits exterior not glazed with sugar coating. 

204 Surface of oat biscuits do not exhibit dark brown specs and small 

crystals of sugar. 

Odor and flavor

105 Wheat biscuits do not possess a sweet, mild, toasted grain odor or 

flavor. 

106 Oat biscuits do not possess a sweet, mild, toasted grain with 

cinnamon odor or flavor. 

107 Combination grain cereal does not possess a sweet, mild, toasted 

grain odor or flavor. 

Texture

205 Biscuits not crisp or crunchy. 

206 Combination grain cereal not crisp or crunchy. 

Weight

207 Net weight not as specified. 

Other

108 Pouch does not contain one intact packet of oxygen scavenger. 

1/ The presence of foreign material for example, dirt, insect parts, hair, wood, glass, 

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

rancid, sour, or stale 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. 

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3/ Pouches which contain an amount of discolored, burnt, crushed or very small pieces 

which materially distract from the overall good quality, appearance and palatability of 

the product shall be classified as a major defect. 

4/ Half a biscuit or more constitutes a whole biscuit. Half a torus or more constitutes a 

whole torus. Perform visual exam only. 

B. Methods of inspection. 

(1) Shelf life. The contractor shall provide a certificate of conformance that the 

product has a 3 year 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 hedonic 

scale to be considered acceptable. 

(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 

and one oxygen scavenger packet. Results shall be reported to the nearest 1 gram. 

(3) Nutrient content. The calories and folic acid shall be verified by the NLEA 

“Nutrition Facts” label. Product not conforming to the calories or folic acid as specified 

in Section C of this Packaging Requirements and Quality Assurance Provisions document 

shall be cause for rejection of the lot. 

(4) Moisture content testing. Eight filled and sealed pouches shall be randomly 

selected from each lot and individually tested for moisture content in accordance with the 

Official Methods of Analysis of AOAC International method number 925.09. Results shall be 

reported to the nearest 0.1 percent. Any result not conforming to the requirement as 

specified in Section C of this Packaging Requirements and Quality Assurance Provisions 

document shall be cause for rejection of the lot. 

(5) Oxygen content testing. Eight filled and sealed pouches shall be randomly 

selected from each lot and individually tested for oxygen content in accordance with any 

USDA approved test method. Testing shall be accomplished after the filled and sealed 

pouches have been allowed to equilibrate at room temperature for not less than 48 hours 

from the time of sealing. Results shall be reported to the nearest 0.01 percent. Any 

oxygen content test exceeding 0.30 shall be cause for rejection of the lot. 

E-6 PACKAGING AND PACKING MATERIALS

A. Packaging. 

(1) Pouch material certification. Material listed below may be accepted on the basis 

of a contractor's certification of conformance to the indicated requirements. In addition, 

compliance to the requirements for inside pouch dimensions and dimensions of 

manufacturer's seals may be verified by certificate of conformance. 

 Requirement 

Requirement paragraph Test procedure

Thickness of films for D-1,A,(1),a and As specified in ASTM D 2103 1/ 

laminated material D-1,A,(2),a 

Aluminum foil thickness D-1,A,(1),a and As specified in ASTM B 479 2/ 

 D-1,A,(2),a 

Laminated material D-1,A,(1),a and Laboratory evaluation 

identification D-1,A,(2),a 

and construction 

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Color of laminated D-1,A,(1),a and Visual evaluation with FED-STD-595 3/ 

material D-1,A,(2),a 

1/ ASTM D 2103 Specification for Polyethylene Film and Sheeting 

2/ ASTM B 479 Specification for Annealed Aluminum Foil For Flexible Barrier Application 

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

(2) Unfilled preformed pouch certification. A certification of conformance may be 

accepted as evidence that unfilled pouches conform to the requirements specified in D1,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,A,(4),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

Major Minor

101 Tear, 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 packed as specified. 

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

201 Label smudges, is missing, incorrect, or illegible. 

202 Tear 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 

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 

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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). 

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. 

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

7/ 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. 

(4) 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 

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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 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 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 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 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. 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 I, footnote 2/) 

shall be considered a test failure. Any test failure shall be cause for rejection of the 

lot. 

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 omitted, incorrect, illegible, or improper size, location 

sequence or method of application. 

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

DSCP FORM 

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DSCP FORM 3556 Marking Instructions for Shipping Cases, Sacks and 

 Palletized/Containerized Loads of Perishable and Semiperishable 

 Subsistence. 

FEDERAL STANDARD 

FED-STD-595 - Colors Used in Government Procurement 

NON-GOVERNMENTAL STANDARDS 

AMERICAN SOCIETY FOR QUALITY CONTROL (ASQC) 

 ANSI/ASQCZ1.4-1993 - Sampling Procedures and Tables for Inspection by Attributes 

AMERICAN SOCIETY FOR TESTING AND MATERIALS (ASTM) 

 B 479 - Specification for Annealed Aluminum Foil For Flexible Barrier Application 

 D 1238 - Flow Rates of Thermoplastics by Extrusion Plastometer 

 D 1505 - Density of Plastics by Density Gradient Technique 

 D 1974 - Standard Practice for Methods of Closing, Sealing, and Reinforcing 

Fiberboard Shipping Containers 

 D 2103 - Specification for Polyethylene Film and Sheeting 

 D 5118 - Standard Practice for Fabrication of Fiberboard Shipping 

 Boxes 

 F 88 - Seal Strength of Flexible Barrier Materials 

AOAC INTERNATIONAL Official Methods of Analysis of the AOAC International 

AMSSB-RCF-FN (Valvano/4259) 28 November 2000 

TO: DSCP-HSL (Woloszyn/4435) 

Subject: Document changes; Quality Assurance Provisions and Packaging Requirements for CID 

A-A-20000 Cereal, Prepared, Ready-To-Eat, Sep 30 1999 version, Net weight verification 

(DDC01-028) 

Ref: R&DA Fall Meeting Oct 25 2000, PCR IPT One on One Sessions. 

1. Based on discussions at referenced meeting, the U.S. Army Soldier and Biological 

Chemical Command, Soldier Systems Center (SBCCOM) has decided to relax the quality 

assurance for net weight on several snack component items to reflect a 1 gram rather than 

a 0.1 gram tolerance. The newest Packaging requirements document (15 Nov 2000 version) 

already incorporates this requirement. 

2. SBCCOM requests that DSCP implement the following changes to the subject document for 

all current, pending and future procurements until the document is formally amended or 

revised: 

In Section D, part D-1, A, line 1: delete “Two ounces of”. 

11 
PKGQA20000B 

15 November 2000

SUPERSEDING 

30 September 1999

In Section E, part E-6, C, subpara (1), line 4: delete “0.1 ounce” and insert “1 gram”. 

 DONALD A. HAMLIN 

 Team Leader 

 Food Engineering Services Team 

 Combat Feeding Program 

ES REQUIRED 

 R Valvano 

CF: 

Aylward, Hamlin, Beward, Hoffman, Nattress, Richards, H. Richardson, Sherman, Valvano 

Wagner, Yedinak, Malason, D. Anthony, J.LeCollier, M. Konrady 

AMSSB-RCF—F(N) (Richards/5037) 2 April 2001 

TO: DSCP-HRAC (Galligan/8030) 

SUBJECT: (ES01-040); Request for Spec Change; CID A-A-20000B PKG & QA Provisions 

dated 15 November 2000 (Cereal, Prepared, Ready-To-Eat) DSCP Case # 1-R-008-01. 

 

1. Date received: 8 March 2001 

 Date due: 19 March 2001 

 Extended Date: 2 April 2001 

 Date replied: 2 April 2001 

 

2. Natick concurs with changing the moisture requirement of the Type IV, Style A, (small 

biscuits, coated, cinnamon flavored) cereal product of subject PKG & QA Provisions from 

5.0% maximum to 5.5% maximum. This moisture content reflects moistures found using the 

925.09 AOAC method (100°C, 5 hour, vacuum method). 

In the packaging and quality assurance requirements, change C-2, I as follows: 

I. Moisture content. 

(1) Type I. The moisture content shall be not greater than 5.0 percent. 

(2) Type IV. The moisture content shall be not greater than 5.5 percent. 

(3) Type VII. The moisture content shall be not greater than 2.5 percent. 

3. Natick non concurs with changing the moisture requirement of the Type I (shredded wheat 

biscuit) at this time. A request for substitution of Type IV for Type I has been approved 

under DDC01-062 on 23 March 2001. 

4. Additional information has been gathered to support this decision. Quaker submitted 

information on moisture limits for their product (Type IV) indicating a 3.0 to 5.3% range 

for production and a reject of over 5.5% moisture (ENCL). A request for verification of 

the test methodologies used by the cereal companies indicated that both were using 

alternate methods than those specified in the military requirements. These methods (AACC 

44-15A and AOAC 925.10) both used 130°C, 1 hour no vacuum method. Although the 

manufacture’s method provides them with internal quality assurance criteria it can be too 

harsh a test for a sweetened dry cereal and probably results in browning and oxidation 

giving unrealistically high values for moisture. An analysis by Quaker of a composite 

sample of Type IV cereal on 23 March 2001, conducted at 100°C, vacuum oven (926.08 AOAC) 

resulted in 4.7% moisture. The military provisions using AOAC 925.09 (100°C, 5 hours, 

vacuum method) resulted in USDA laboratory (Winter Haven DD1222 dtd March 5 2001) results 

12 
PKGQA20000B 

15 November 2000

SUPERSEDING 

30 September 1999

for lots 1064, 1065 and 1061 of Type IV cereal of moistures between 2.31-3.21%. Subsequent 

lots (1062,1066, 1067, 1068, 1069, 1072, 1073, and 1074) moisture results ranged from 3.8-

5.0%. It remains unclear that the first three lots were in fact tested at 100°C. There is 

laboratory support for using an even lower temperature (60-70°C, vacuum method, ~16 hour) 

for these products because of their sugar content and low moisture levels. 

5. The frosted shredded wheat cereal (Type I) has not been packed but has been bulk 

evaluated for moisture by the USDA. The bulk analysis of 8 bags of product showed moisture 

levels ranging from 4.6-6.1%. These values would fail even if the maximum moisture value 

were elevated to 5.5%. 

6. As a result of this request the description of the Type I (Shredded Wheat biscuit, 

Class 1, Style E) has also been reviewed. The originally field-tested and approved item 

was a honey nut flavored coating not a frosted one sided coating. The company found that 

the honey nut type was not apparently available in bulk for repacking in military foil and 

requested an alternate frosted item PDM be evaluated. Unfortunately the menu developers 

were not available for this evaluation or involved in a subsequent request for a change on 

the label. Fortunately the frosted shredded wheat product was sensory 

AMSSB-RCF-I(N) 30 March 2001 

SUBJECT: (ES01-040); Request for Spec Change; CID A-A-20000B PKGQA Provisions dated 15 

November 2000 (Cereal, Prepared, Ready-To-Eat) DSCP Case # 1-R-008-01. 

evaluated after short-term high temperature storage and might be substituted for the honey 

nut product. Further evaluations of the Packaging and Quality Assurance Provisions 

documentation have highlighted that in order to describe the frosted product changes will 

need to be made in the sensory descriptions. In addition a more complete evaluation of 

fill weights and nutrient requirements related to the additional bulk of the frosted 

product will be required and the assembler may need to review the additional bulk issue 

for the frosted product submitted by Transpackers. The CID also refers to biscuit size as 

small medium and large without dimensional information. Other commercial frosted shredded 

wheat cereals have smaller and denser profiles and the submitted sample may have breakage 

characteristics as well as bulk issues that have not been evaluated. 

7. Until a variety of commercial frosted shredded wheat can be more thoroughly evaluated 

for size, moisture (at 70°C and 100°C vacuum methods), breakage, nutrition and fill 

weights the Type IV cinnamon oat cereal will be substituted in MRE assembly. Changes to 

the Packaging and Quality Assurance Provisions and the CID will be required to properly 

procure frosted wheat biscuits. 

8. POC for this action is Mr. Allen Richards, X5037. 

 DONALD A. HAMLIN 

 Team Leader 

 DoD Food Engineering 

 Services Team 

ES REQUIRED 

CF: (ARichards) 

Anthony 

Arthur 

Beward 

Boies 

Hamlin 

Hoffman 

Kavanagh 

Konrady A. 

Konrady M. 

13 
PKGQA20000B 

15 November 2000

SUPERSEDING 

30 September 1999

Lecollier 

Loveridge 

Lowry 

Malason 

Richards 

Richardson 

Salerno 

Trottier 

Valvano 

Wagner 

AMSSB-RCF—F(N)(Friel/4261) 24 May 2001 

TO: DSCP-HRAC(D. Elam/7346) 

SUBJECT: (ES01-063) Specification Change Request; Ameriqual, Stress Cracks in Pouches; 

Quality Assurance Provisions and Packaging Requirements for A-A-20295, Cookies; Quality 

Assurance Provisions and Packaging Requirements for A-A-20296, Sandwich Crackers; Quality 

Assurance Provisions and Packaging Requirements for A-A-20298, Beef Snacks; Quality 

Assurance Provisions and Packaging Requirements for 

A-A-20000, Cereal; PCR-C-031, Cookie(s), with Pan Coated Chocolate Disks, Packaged in a 

Flexible Pouch; DSCP Case # 1-R-012-01 

1. Date received: 16 May 2001 

 Date due: 24 May 2001 

 Date replied: 24 May 2001 

2. Reference: 

a. AMSSB-RCF—F(N)(Friel)to DSCP-HRAC(Galligan), dated 22 March 2001, SUBJECT: (ES01-

041) Technical Support Request, Ameriqual; Document Changes for PCR-C-031, Cookie(s), with 

Pan Coated Chocolate Disks, Packaged in a Flexible Pouch, dated September 30, 1999; 

DSCP Case # 1-R-009-01 

b. AMSSB-RCF—F(N)(Mungovan)to DSCP-HRAC(Elam), dated 29 November 1999, SUBJECT: 

Quality Assurance Provisions and Packaging Requirements for CID A-A-20295, Cookies; 

Quality Assurance Provisions and Packaging Requirements for CID A-A-20211, Toaster Pastry; 

DSCP Case # 1-R-053-99 (ES00-027) 

3. Natick concurs with the contractor’s request for the document change to these 

documents. 

4. Natick has previously sent the requested change for Quality Assurance Provisions and 

Packaging Requirements for CID A-A-20295, Cookies and PCR-C-031, Cookie(s), with Pan 

Coated Chocolate Disks (ref 2.a. and 2.b.). 

5. Natick recommends the following changes to Quality Assurance Provisions and Packaging 

Requirements for A-A-20296, Sandwich Crackers; Quality Assurance Provisions and Packaging 

Requirements for A-A-20298, Beef Snacks; and Quality Assurance Provisions and Packaging 

Requirements for A-A-20000, Cereal for all current, pending and future procurements until 

the documents are formally amended or revised: 

a. footnote 7, before “To examine. . . “, insert new sentences: 

14 
PKGQA20000B 

15 November 2000

SUPERSEDING 

30 September 1999

“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. 

 DONALD A. HAMLIN 

 Team Leader 

 Food Engineering Services Team 

 Combat Feeding Program 

24 May 2001 

 ES01-063 

 Page 2 

ES REQUIRED MFriel 

CF: 

Alyward H. Richardson 

Loveridge A. Boies 

Richards Salerno 

Valvano M.Malason 

Sherman D.Anthony 

A.Konrady J.Lecollier 

M.Konrady D.Kavanagh 

Hoffman C.Galligan 

Beward D.Arthur 

Wagner A.Lowry 

D.Elam 

15 
PKGQA20000B 

15 November 2000

SUPERSEDING 

30 September 1999

AMSSB-RCF—F(N) (Richards/5037) 11 July 2001 

TO: DSCP-HRAC (Galligan/8030) 

SUBJECT: (ES01-080); Reply to Request for Waiver; CID A-A-20000B PKGQA Provisions dated 15 

November 2000 (Cereal, Prepared, Ready-To-Eat), 

DSCP-SS-01-22205. 

 

1. Date received: 5 July 2001 

 Date due: 16 July 2001 

 Date replied: 11 July 2001 

 

2. This Center concurs with changing the moisture test method for subject Packaging and 

Quality Assurance Provision from the 100°C 5 hour vacuum method (AOAC 925.09) to the 70°C 

vacuum method (AOAC 925.45). This method change has been discussed with several food 

chemistry laboratories and was the method preferred for this type of product in past 

Military Specifications. 

3. Make the following change to subject document: 

a. Section D-1 Packaging, B. Methods of Inspection, (4) Moisture content testing. 

Line 3 delete method number “925.09” and insert “925.45A except that the temperature-time 

cycle shall be modified by using a temperature of 70°C for 16 hours at a pressure of not 

more than 100 mm of mercury.” 

4. Natick does not concur with a change to the moisture requirement. Quaker Oats has 

indicated in a letter dated March 9, 2001 that the “Product would be rejected if the lower 

specification was below 2.5 and the high 5.5”. Quaker’s moisture method has been 

identified as a 130°C 1 hour method without vacuum which would theoretically give higher 

moisture readings, due to browning, than either of the AOAC methods cited above. In 

addition this product has passed numerous USDA moisture analysis in production this year. 

The current vendor analysis will now be compared to AVI testing at Ft. Sam Houston and no 

data is yet available to compare analysis. 

5. A review of moisture testing requirements in new documentation appears to be needed to 

insure that appropriate methods are being specified for the type of product being 

evaluated. Perusal of several new and older documents conducted in researching this case 

16 
PKGQA20000B 

15 November 2000

SUPERSEDING 

30 September 1999

has raised the question of whether appropriate methods have been selected for our quality 

assurance documentation. 

6. POC for this action is Mr. Allen Richards, X5037. 

 DONALD A. HAMLIN 

 Team Leader 

 DoD Food Engineering 

 Services Team 

ES REQUIRED 

 (ARichards) 

AMSSB-RCF—F(N) 

SUBJECT: (ES01-080); Reply to Request for Waiver; CID A-A-20000B PKGQA Provisions dated 15 

November 2000 (Cereal, Prepared, Ready-To-Eat), 

DSCP-SS-01-22205. 

CF: 

Anthony 

Arthur 

Beward 

Boies 

Hamlin 

Hill 

Hoffman 

Kavanagh 

Konrady A. 

Konrady M. 

Lecollier 

Loveridge 

Lowry 

Malason 

Richards 

Richardson 

Salerno 

Trottier 

Valvano 

Wagner 

17