PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

1

SECTION C

This document covers wet pack fruit in a flexible pouch for use by the Department of 

Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PCR-F-002D FRUITS, WET PACK, PACKAGED IN A FLEXIBLE POUCH, SHELF 

STABLE

Types.

Type IV - Pears, sweetened, diced

Type V - Mixed fruit, sweetened

Type VI - Applesauce, with raspberry puree, sweetened, regular style

Type VII - Applesauce, carbohydrate enhanced, sweetened, regular style

Type VIII - Applesauce, with mango and peach puree, sweetened, regular style

Type IX - Applesauce, carbohydrate enhanced, sweetened, regular style, cinnamon

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

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

months at 80°F.

 D. Appearance.

(1) General. The finished product shall be free from foreign materials.
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

2

(2) Type IV. Pears shall be discernible dices that are also practically free of seeds, 

stem and core material. The pears shall be in a thin and translucent syrup or fruit juices that 

are a pale yellow to light beige color and shall be practically free of mushy pears.

(3) Type V. The mixed fruit shall contain pale yellow to light beige diced pears, 

orange diced peaches, whole green grapes and red maraschino cherry pieces and shall be free 

of pits. The pear and peach dices shall be discernible and practically uniform dices. The 

mixed fruit shall be in a thin and translucent syrup or fruit juices that are a pale golden color 

and shall be practically free of excessively frayed or mushy fruit.

(4) Types VI, VII, VIII and IX. The applesauce shall be produced from U.S. Grade A 

applesauce and shall have a uniform fine pulp, glossy sheen and minimal free liquid.

 a. Type VI. The applesauce shall contain raspberry puree and shall be a 

reddish to reddish-purple color.

b. Type VII. The applesauce shall be a golden yellow color.

c. Type VIII. The applesauce shall contain mango and peach purees and shall 

be a bright golden yellow-orange color. 

d. Type IX. The applesauce shall be a medium brown color with visible 

specks of ground cinnamon throughout.

 E. Odor and flavor.

(1) General. The packaged food shall be free from foreign odors and flavors.

(2) Type IV. The pears shall have a slight to moderate sweet cooked pear odor and 

flavor.

(3) Type V. The mixed fruit shall have a slight to moderate sweet cooked pear and 

peach odor and a sweet cooked pear, peach, green grape and maraschino cherry flavor.

(4) Types VI, VII, VIII and IX. The applesauce shall be free from astringent flavor.

a. Type VI. The applesauce shall have a moderate to strong sweetened 

raspberry odor and flavor and a slightly tart raspberry flavor.
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

3

b. Type VII. The applesauce shall have a moderate sweetened apple odor and 

flavor.

c. Type VIII. The applesauce shall have a moderate to strong sweetened 

mango and peach odor and flavor.

d. Type IX. The applesauce shall have a moderate to strong sweetened 

cinnamon and apple odor and flavor.

 F. Texture. 

(1) Type IV. The pears shall be tender to slightly firm and shall not be mushy. The 

pears shall be in a thin and free flowing syrup or fruit juices.

(2) Type V. The mixed fruit shall be tender to slightly firm and shall not be mushy. 

The mixed fruit shall be in a thin and free flowing syrup or fruit juices.

(3) Types VI and VIII. Applesauce shall have a smooth, fine pulp.

(4) Types VII and IX. Applesauce shall have a smooth, fine pulp, with no undissolved 

particles.

 G. Net weight. The average net weight shall be not less than 4.5 ounces (128 grams). The 

net weight of an individual pouch shall be not less than 4.0 ounces (113 grams).

 H. Drained weight (types IV and V only). The average drained weight of fruit shall be not 

less than 3.2 ounces (91 grams). The drained weight of fruit in an individual pouch shall be 

not less than 2.7 ounces (77 grams). 

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

the approved product standard in palatability and overall appearance.

 J. Analytical requirements.

(1) Carbohydrate. The total carbohydrate content in types VII and IX applesauce shall 

be not less than 25.0 percent and the complex carbohydrate content shall be not less than 9.0

percent.
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

4

(2) pH. The pH of type IV pears and type V mixed fruit shall be not less than 3.8 and 

not greater than 4.2. The pH of applesauce shall be less than 4.0. 

(3) Brix (not applicable to types VI and VIII applesauce). Type IV pears and type V 

mixed fruit shall be not less than 14° and not more than 22° brix measurement. Types VII and 

IX applesauce shall be not less than 25° brix measurement.

(4) Ascorbic acid. The ascorbic acid content of the pears and mixed fruit shall be 200 

to 1500 ppm. The ascorbic acid content of applesauce shall be 1500 to 2800 ppm. 

SECTION D

D-1 PACKAGING

Types IV and V product shall be filled into pouches and sealed in accordance with MILPRF-44073, Packaging of Food in Flexible Pouches, Type I, Style 1. Types VI, VII, VIII, 

and IX product shall be packaged in accordance with MIL-PRF-44073, Packaging of Food in 

Flexible Pouches, Type I, Style 2 or 3.

D-2 LABELING

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

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

Prior to thermal processing of the pouches, the product name, lot number, filling equipment 

number and time stamp shall be applied. All other marking may be applied before or after 

thermal processing. In addition to the labeling requirements below, Types VII and IX labels

shall be as shown in Figure 1 and 2 respectively.

(1) Product name (not less than 1/8 inch high). Commonly used abbreviations may 

be used.

(2) Pouch code includes: 1/

 Lot number

 Filling equipment identification number

 Company code

 Retort identification number and Retort cook number (Optional)

 Time stamp (Hour and minute of filling/sealing operation)
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

5

1/ The lot number shall be expressed as a four digit Julian code. The first digit shall indicate 

the year of production and the next three digits shall indicate the day of the year (Example, 

14 February 2019 would be coded as 9045). The Julian code shall represent the day the 

product was packaged into the pouch and processed. Following the four digit Julian code, the 

other required code information shall be printed in the sequence as listed above.

The pouches or paperboard sleeves or paperboard insert cards shall also be labeled 

with:

Product name (7/32 to 9/32 inch block letters)

Ingredients 

Net weight

Name and address of packer

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

Act (NLEA) and all applicable FDA regulations

NOTE: Commercial pouch graphics (colors, design and labeling) shall be submitted to the 

Contracting Officer for review and approval and to Natick Soldier Research, Development 

and Engineering Center (RDNS-SEC-EMR) for review.

(3) The product shall be formulated and labeled in accordance with all FDA labeling 

regulations and policies. The pouches or paperboard sleeves or paperboard insert cards shall 

be labeled with the following product names, as applicable.

Types Product Names 

IV PEARS

V MIXED FRUIT

VI APPLESAUCE WITH RASPBERRY PUREE

VII APPLESAUCE ENHANCED WITH MALTODEXTRIN

VIII MANGO PEACH APPLESAUCE

IX CINNAMON APPLESAUCE ENHANCED WITH MALTODEXTRIN
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

6

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.

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.
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

7

 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

RDNS-SEC-EMR

NATICK SOLDIER SYSTEMS CENTER

10 GENERAL GREENE AVENUE

NATICK, MA 01760

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.

(3) Conformance inspection. Conformance inspection shall include the 

examinations/tests and methods of inspection cited in this section and in section 4 of MILPRF-44073.

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 the contents of one 

pouch. The inspection level shall be S-3 and the acceptable quality level (AQL), expressed in 
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

8

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 fruit type as specified.

Appearance

201 Type IV pears not discernible dices.

102 Type IV pears not reasonably free of seeds or stem or core 

material. 3/

202 Type IV pears syrup or fruit juices not thin or not a translucent 

pale yellow to light beige color or not practically free of mushy 

pears.

203 Type V mixed fruit does not contain pale yellow to light beige 

diced pears or orange diced peaches or whole green grapes or red 

maraschino cherry pieces.

103 Type V mixed fruit not free from pits. 4/

204 Type V mixed fruit pear and peach dices not discernible or not 

practically uniform dices.

205 Type V mixed fruit syrup or fruit juices not thin or not translucent

or not a pale golden color or not practically free of excessively 

frayed or mushy fruit.

206 Types VI, VII, VIII and IX applesauce do not have a uniform fine 

pulp or glossy sheen or minimal free liquid. 5/
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

9

TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

207 Type VI applesauce not with raspberry puree. 6/ 

208 Type VI applesauce not a reddish to reddish-purple color.

209 Type VII applesauce not a golden yellow color.

210 Type VIII applesauce not with mango or peach purees. 6/

211 Type VIII applesauce not a bright golden yellow-orange color.

212 Type IX applesauce not a medium brown color or not with visible 

specks of ground cinnamon throughout.

Odor and flavor

104 Type IV pears do not have a slight to moderate sweet cooked pear 

odor or flavor.

105 Type V mixed fruit does not have a slight to moderate 

sweet cooked pear or peach odor or not a sweet cooked pear or 

peach or green grape or maraschino cherry flavor.

106 Types VI, VII, VIII and IX applesauce not free from astringent 

flavor.

107 Type VI applesauce does not have a moderate to strong sweetened 

raspberry odor or flavor or not a slightly tart raspberry flavor.

108 Type VII applesauce does not have a moderate sweetened apple 

odor or flavor.

109 Type VIII applesauce does not have a moderate to strong 

sweetened mango or peach odor or flavor.

110 Type IX applesauce does not have a moderate to strong sweetened 

cinnamon or apple odor or flavor.
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

10

TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Texture

213 Type IV pears not tender to slightly firm or are mushy.

214 Type IV pears not in a thin or free flowing syrup or fruit juices.

215 Type V mixed fruit not tender to slightly firm or is mushy.

216 Type V mixed fruit not in a thin or free flowing syrup or fruit 

juices.

217 Types VI and VIII applesauce not smooth or not a fine pulp.

218 Types VII and IX applesauce not a smooth or not a fine pulp or 

has undissolved particles.

Net weight

219 Net weight of an individual pouch less than 4.0 ounces (113 

grams). 7/

Drained weight

220 Drained weight of fruit in an individual pouch less than

2.7 ounces (77 grams). 8/ 

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/ Pears not reasonably free from seeds, stem or core material shall be determined using the 

following: Twenty pouches shall be combined and the maximum allowances for defective 
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

11

units in the pears shall be not more than 1 external stem, 4 internal stems, 4 units of core 

material, or 6 loose seeds.

4/ For type V, presence of any sharp pit material, whole pit or piece of pit material measuring 

more than 3/8 inch in any dimension shall be cause for rejection of the lot.

5/ Grade standard requirements for all types of applesauce shall be verified by a USDA 

Grade Certificate. Failure to meet the grade requirement for all types of applesauce shall be 

cause for rejection of the lot.

6/ For types VI and VIII, the inclusion of fruit purees shall be verified by the ingredient 

statements.

7/ Sample average net weight less than 4.5 ounces (128 grams) shall be cause for rejection of 

the lot.

8/ Sample average drained weight of fruit (types IV and V) less than 3.2 ounces (91 grams)

shall be cause for rejection of the lot.

 B. Methods of inspection.

(1) Commercial sterility. Commercial sterility shall be verified in accordance with 

FDA regulations.

(2) 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.

(3) 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 0.1 ounce or to the nearest 1 gram.

(4) Drained weight (types IV and V only). Use a 1/4 inch sieve for the drained weight 

examination. Pour the contents of the pouch into a flat-bottom container and repeatedly add 

room temperature water until all of the product has been removed from the pouch. 1/

Additional water may be added to the flat-bottom container so as to cover all of the contents. 
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

12

1/ The mixture shall be gently agitated so as to remove the syrup. 2/ The mixture shall not sit 

for greater than two minutes. The contents shall then be poured into the sieve in a manner 

that will distribute the product over the sieve without breaking the fruit. The sieve area shall 

be such that the distributed product does not completely cover all the openings of the sieve. 

The sieve shall be tilted at an angle from 30 to 45 degrees to ensure complete drainage of 

liquid from the product. Drain product for two minutes. Place the sieve and its contents onto 

the scale and tare the scale to zero. Remove the fruit from the sieve by turning the sieve 

upside down and dumping the product. Place the sieve back on the scale and record the 

weight as a positive number. This value is the drained weight of the fruit. When necessary, 

rinse the screen before performing the next drained weight exam. The drained weight shall be 

reported to the nearest 0.1 ounce or to the nearest 1 gram. 3/

1/ Water temperature shall be not less than 65°F and not greater than 75°F.

2/ Additional water may be required for completely removing the syrup.

3/ The initial unit of measurement shall be maintained throughout the exam (example: if 

ounce is used, the unit of measurement shall remain as ounces throughout the exam).

(5) Carbohydrate. The carbohydrate content of types VII and IX applesauce shall be 

verified by tests conducted by the contractor for carbohydrate content on the first production 

lot and USDA will perform verification testing and verify the formula. A Certificate of 

Conformance (CoC) will be provided on all future lots. If the formula is changed or a new 

contract starts, then another set of tests shall be conducted, a Certificate of Analysis (CoA) 

will be provided and USDA will verify the formula. Any result not conforming to the 

analytical requirement shall be cause for rejection of the lot.

(6) pH testing. Three filled and sealed pouches shall be randomly selected from one 

production lot and prepared and analyzed in accordance with the following method of the 

Official Methods of Analysis (OMA) of AOAC International:

Test Method Number

pH 981.12

Test results shall be reported to the nearest 0.1 pH. 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.
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

13

(7) Brix testing (not applicable to types VI and VIII applesauce). Three filled and 

sealed pouches shall be randomly selected from one production lot and prepared and 

analyzed for density of the liquid packing media (degrees brix) in accordance with the 

following method of the Official Methods of Analysis (OMA) of AOAC International:

Test Method Number

Brix 934.14C

Test results shall be reported to the nearest whole number. 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.

(8) Ascorbic acid testing. Three filled and sealed pouches shall be selected at random 

from one production lot and individually tested for ascorbic acid with the Official Methods of 

Analysis (OMA) of AOAC International:

Test Method Number

Ascorbic acid 967.21 or 2012.21

Test results shall be reported to the nearest whole number. 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 testing. The pouch material shall be examined for the 

characteristics listed in table I of MIL-PRF-44073 for Type I. The lot size, sample unit, and 

inspection level criteria for each of the test characteristics are listed below. Any test failure 

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

Characteristic Lot size expressed in Sample unit Inspection level

Oxygen transmission rate yards 1/2 yard S-1

Water vapor transmission rate yards 1/2 yard S-1

Camouflage yards 1/2 yard S-1

Thermal processing pouches 1 pouch S-2

Low temperature pouches 1 pouch S-2
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

14

High temperature pouches 1 pouch S-2

Directional tear, when applicable pouches 1 pouch S-3

(2) Filled and sealed pouch testing. The filled and sealed commercially sterile 

pouches shall be examined for the characteristics listed in table I of MIL-PRF-44073 for 

Type I. The lot size, sample unit, and inspection level criteria for each of the test 

characteristics are listed below. Any test failure shall be classified as a major defect and shall 

be cause for rejection of the lot.

Characteristic Lot size expressed in Sample unit Inspection level

Residual gas volume pouches 1 pouch S-2

Internal pressure pouches 1 pouch S-2 1/

1/ When a three-seal tester is used, a separate set of samples is required for testing of the 

closure seal.

(3) Pouch examination. The pouches shall be examined for the defects listed in table 

II of MIL-PRF-44073 for Type I. The lot size shall be expressed in pouches. The sample unit 

shall be one thermal processed pouch. The inspection level shall be I and the AQL, expressed 

in terms of defects per hundred units, shall be 0.65 for major A defects, 2.5 for major B 

defects, and 4.0 for minor defects. Two hundred sample units shall be examined for critical 

defects. The finding of any critical defect shall be cause for rejection of the lot.

(4) Paperboard sleeve or paperboard insert card examination. The sleeve or insert 

card (as applicable) shall be examined for the defects listed in table III of MIL-PRF-44073 

for Type I. The lot size shall be expressed in units of sleeves or insert cards. The sample unit 

shall be one sleeve or one insert card. The inspection level shall be S-3 and the AQL, 

expressed in terms of defects per hundred units, shall be 0.65 for major defects and 2.5 for 

minor defects.

 B. Packing.

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

containers shall be examined for the defects listed in table II. 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.
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

15

TABLE II. 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

DEPARTMENT OF DEFENSE SPECIFICATION

MIL-PRF-44073 Packaging of Food in Flexible Pouches

GOVERNMENT PUBLICATION

U.S. STANDARDS FOR GRADES

U.S. Standards for Grades of Canned Applesauce

NON-GOVERNMENTAL STANDARDS

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

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

Attributes
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

16

ASTM INTERNATIONAL www.astm.org

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

Reinforcing Fiberboard Boxes

 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 

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International 
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

17

Figure 1
PCR-F-002D

13 August 2018

SUPERSEDING

PCR-F-002C

19 February 2010

18

Figure 2