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SECTION C

This document covers shelf stable granola in a flexible pouch for use by the Department of 

Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PCR-G-003A, GRANOLA, PACKAGED IN A FLEXIBLE POUCH, SHELF STABLE

Types and packages.

Types.

Type I - With milk and blueberries

Type II - With milk and bananas

Packages.

Package A - Meal, Cold Weather (MCW)

Package B - Food Packet, Long Range Patrol (LRP)

Package C - Meal, Ready-to-EatTM (MRETM)

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 non 

comparable to the product standard, the contractor shall arrange for a new or alternate FA or 

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

document including product standard comparability.

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

months at 80°F.

 C. Dry product. 
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(1) Type I.

a. Appearance. The dry product shall be a mixture of rolled oats, nonfat dry 

milk, and freeze-dried blueberries. The packaged food shall be free from foreign materials.

b. Odor and flavor. The dry product shall have a coconut, toasted grain, sweet, 

dairy odor and flavor and a mild blueberry flavor. The packaged food shall be free from 

foreign odors and flavors.

c. Texture. The dry product shall be a free flowing mixture of powder, oat 

flakes, and distinct blueberries.

d. Net weight. The average net weight shall be not less than 57 grams. No 

individual pouch shall have a net weight of less than 52 grams.

(2) Type II.

a. Appearance. The dry product shall be a mixture of rolled oats, nonfat dry 

milk, and freeze-dried banana pieces. The packaged food shall be free from foreign materials.

b. Odor and flavor. The dry product shall have a coconut, toasted grain, sweet, 

dairy odor and flavor and a mild banana flavor. The packaged food shall be free from foreign 

odors and flavors.

c. Texture. The dry product shall be a free flowing mixture of powder, oat 

flakes, and distinct banana pieces.

d. Net weight. The average net weight shall be not less than 57 grams. No 

individual pouch shall have a net weight of less than 52 grams.

 D. Rehydrated product.

(1) Type I.

a. Appearance. The rehydrated product shall be a mixture of distinct oat 

flakes, dark blue blueberries, and purple milky liquid.

b. Odor and flavor. The rehydrated product shall have a coconut, toasted 

grain, sweet, dairy, mild blueberry odor and flavor. The rehydrated product shall be free from 

foreign odors and flavors.
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c. Texture. The rehydrated product shall be chewy and firm with fibrous 

coconut and soft, moist blueberries in a liquid with a creamy milk mouthfeel. When 

rehydrated per instructions, the product shall have some free liquid and an even distribution 

of moisture throughout the granola and blueberries.

(2) Type II.

a. Appearance. The rehydrated product shall be a mixture of distinct oat 

flakes, off white to pale yellow banana pieces, and milky liquid.

b. Odor and flavor. The rehydrated product shall have a coconut, toasted 

grain, sweet, dairy, mild banana odor and flavor. The rehydrated product shall be free from 

foreign odors and flavors.

c. Texture. The rehydrated product shall be chewy and firm with fibrous 

coconut and soft, moist banana pieces in a liquid with a creamy milk mouthfeel. When 

rehydrated per instructions, the product shall have some free liquid and an even distribution 

of moisture throughout the granola and banana pieces.

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

the approved product standard in palatability and overall appearance.

 F. Analytical requirements.

(1) Protein. The protein content shall be not less than 11.0 percent.

(2) Fat content. The fat content shall be not less than 12.0 percent and not greater than

20.0 percent.

(3) Sodium content. The sodium content shall be not greater than 150 milligrams per 

100 grams.

(4) Moisture. The moisture content shall be not greater than 5.0 percent.

(5) Oxygen content. The oxygen content of the filled and sealed pouch shall not 

exceed 0.30 percent.
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 G. Microbiological requirements.

(1) Aerobic plate count. The aerobic plate count shall not be greater than 50,000 

Colony Forming Units (CFU) per gram in four of five samples and not greater than 75,000 

CFU per gram in any individual sample.

(2) Escherichia coli (E. coli) count. E. coli shall have less than 10 CFU per gram or 

less than 3 Most Probable Number (MPN) per gram, where findings indicate zero colonies 

CFU per plate or zero tubes producing gas for MPN.

(3) Salmonella. The Salmonella test shall be negative per 25 grams of product.

 H. Ingredient requirements.

(1) U.S. Extra Grade Instant Nonfat Dry Milk. Instant nonfat dry milk shall be U.S. Extra 

Grade, as defined in the U.S. Standards for Grades of Nonfat Dry Milk (spray process). The 

nonfat dry milk shall be fortified with vitamin D and vitamin A. The nonfat dry milk shall be 

spray dried not more than six months prior to the time the finished granola cereal is filled into the 

pouch and the pouch sealed. The nonfat dry milk shall be Salmonella free.

(2) Type I freeze-dried blueberries. The granola cereal shall contain not less than 8.0

percent freeze-dried blueberries by weight.

(3) Type II freeze-dried bananas. The granola cereal shall contain not less than 8.0 

percent freeze-dried bananas by weight.

C-3 MISCELLANEOUS INFORMATION

THE FOLLOWING INGREDIENTS ARE FOR INFORMATION ONLY. THIS IS NOT A 

MANDATORY CONTRACT REQUIREMENT.

 A. Type I Ingredients. Granola (rolled oats, brown sugar, soy oil, unsweetened 

coconut, sesame seeds, wheat germ, natural vanilla flavor), nonfat dry milk, freeze-dried 

blueberries, cream powder (sweet cream, lecithin, tocopherols, ascorbyl palmitate), vanilla 

powder (sugar, corn starch, dextrose, natural and artificial vanilla flavors).

B. Type II Ingredients. Granola (rolled oats, brown sugar, soy oil, unsweetened 

coconut, sesame seeds, wheat germ, natural vanilla flavor), nonfat dry milk, freeze-dried 
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bananas, dry cream (sweet cream, lecithin, and tocopherols), and natural and artificial 

vanilla flavor.

SECTION D

D-1 PACKAGING

 A. Packaging. Fifty-seven grams of product and one oxygen scavenger shall be packaged 

in a preformed barrier pouch. The pouch is intended to be used as a unit pack and a 

rehydrating pouch for the granola cereal.

(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. Tolerances for thickness of 

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

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

foreign odor when heat sealed or fabricated into pouches. The material shall be suitably 

formulated for food packaging and shall not impart an odor or flavor to the product. The 

material shall be approved for addition of hot water (less than or equal to 212°F). The

exterior surface of the pouch shall be colored in the range of 20219, 30219, 30227, 30279, 

30313, 30324 or 30450 of FED-STD-595, Colors Used in Government Procurement.

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

inside dimensions of 4-7/8 ± 1/8 by 7-1/2 ± 1/8 inches. The pouch shall be made by heat 

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

shall have an average seal strength of not less than 6 pounds per inch of width and no 

individual specimen shall have a seal strength of less than 5 pounds per inch of width. 

Alternatively, the 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 or 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. Product and one oxygen scavenger shall be inserted 

into the pouch. The pouch shall be sealed. The closure seal width shall be a minimum of 1/8 

inch. 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 
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on the seal surface that would conceal or impair visual detection of seal defects. The average 

seal strength of the closure seal 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) Oxygen scavenger. The oxygen scavenger shall be constructed of materials that 

are safe for direct and indirect food contact, and shall be suitable for use with edible 

products. The oxygen scavenger shall be in compliance with all applicable FDA regulations.

D-2 LABELING

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

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

The label shall contain the following information:

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

(2) Ingredients

(3) Date 1/

(4) Net weight

(5) Name and address of packer 2/

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

Act (NLEA) and all applicable FDA regulations

(7) Directions:

1. Allow water just chemically purified to stand 30 minutes before adding to 

granola cereal.

2. Open pouch and remove oxygen scavenger.

3. Add 2 to 4 ounces (scant 1/6 canteen cup) of water to pouch.

4. Stir and consume promptly (within 1 hour).

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

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

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

product was packaged into the pouch.

2/ Manufacturer’s commercial logos may be provided to the contracting officer for approval 

of design and color.
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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 of ASTM D 5118/D 5118M, Standard Practice 

for Fabrication of Fiberboard Shipping Boxes. The fiberboard shall conform to type CF, class 

D, variety SW, grade 200 of ASTM D 4727/D 4727M, Standard Specification for Corrugated 

and Solid Fiberboard Sheet Stock (Container Grade) and Cut Shapes. Each box shall be 

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

and Reinforcing Fiberboard Boxes.

D-5 MARKING

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

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

Semiperishable Subsistence.

SECTION E INSPECTION AND ACCEPTANCE

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

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

plans indicated in ANSI/ASQ Z1.4 will be utilized. When required, the manufacturer shall 

provide the Certificate(s) of Conformance to the appropriate inspection activity. 

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

 A. Definitions.

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

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

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

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

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

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

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

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

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

DEPARTMENT OF THE ARMY

FCDD-SCC-EMR

COMBAT CAPABILITIES DEVELOPMENT COMMAND-SOLDIER CENTER

10 GENERAL GREENE

NATICK, MA 01760-5056

One lot of each item produced shall be randomly selected during each calendar month of

production. Six (6) sample units shall be randomly selected from that one production lot. The 

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

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

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

quality.

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

and the methods of inspection cited in this section.

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

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

performance requirements specified in Section C of this Performance-based Contract 

Requirements document utilizing the double sampling plans indicated in ANSI/ASQ Z1.4. 

The lot size shall be expressed in pouches. The sample unit shall be the contents of one 

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

terms of defects per hundred units, shall be 1.5 for major defects and 4.0 for minor defects. 

Defects and defect classifications are listed in table I.
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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/

Category Defect 

Major Minor

Dry product

101 Product not type as specified.

102 Pouch does not contain one intact oxygen scavenger. 6/

103 Tear or hole or open seal in oxygen scavenger.

Type I

Appearance

104 Dry product not a mixture of rolled oats, nonfat dry milk, and freezedried blueberries.

Odor and flavor

105 Dry product not coconut or not toasted grain or not sweet or not dairy 

odor or flavor, or not mild blueberry flavor.

Texture

201 Dry product not a free flowing mixture of powder, oat flakes, and 

distinct blueberries

Type II

Appearance

106 Dry product not a mixture of rolled oats, nonfat dry milk, and freezedried banana pieces.

Odor and flavor

107 Dry product not coconut or not toasted grain or not sweet or not dairy 

odor or flavor, or not mild banana flavor.

Texture

202 Dry product not a free flowing mixture of powder, oat flakes, and 

distinct banana pieces.
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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ - Continued

Category Defect 

Major Minor

Net weight

203 Net weight of an individual pouch less than 52 grams. 7/

Rehydrated product

Type I

Appearance

204 Rehydrated product not a mixture of distinct oat flakes or dark blue 

blueberries or purple milky liquid.

Odor and flavor

108 Rehydrated product does not have a coconut or toasted grain or sweet 

or dairy or mild blueberry odor or flavor.

Texture

205 Rehydrated product not chewy or not firm or not with fibrous coconut 

or not with soft, moist blueberries or not in a liquid with a creamy milk 

mouthfeel.

206 When rehydrated per instructions, product does not have some free 

liquid or does not have an even distribution of moisture throughout the 

granola or blueberries.

Type II

Appearance

207 Rehydrated product not a mixture of distinct oat flakes or off white to 

pale yellow banana pieces or milky liquid.
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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ - Continued

Category Defect 

Major Minor

Odor and flavor

Rehydrated product does not have a coconut or toasted grain or sweet 

or dairy or mild banana odor or flavor.

Texture

208 Rehydrated product not chewy, or not firm, or not with fibrous coconut,

or not with soft, moist banana pieces, or not in a liquid with a creamy 

milk mouthfeel.

209 When rehydrated per instructions, product does not have some free 

liquid or does not have an even distribution of moisture throughout the 

granola or banana pieces.

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

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

rancid, sour, stale, musty or moldy shall be cause for rejection of the lot. Foreign flavor is not 

applicable to dry product.

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

and overall appearance shall be cause for rejection of the lot. Palatability is not applicable to 

dry product.

3/ The age requirement for U.S. Extra Grade Instant Nonfat Dry Milk shall be verified by a 

producer’s Certificate of Conformance (CoC).

4/ The producer shall provide a USDA Grading Certificate indicating that the instant nonfat 

dry milk used in the formulation met all the requirements for U.S. Extra Grade Instant Nonfat 

Dry Milk.

5/ The percentage of blueberry or banana component shall be determined using the following 

procedure: The total contents of twenty pouches shall be weighed and the blueberry or 

banana ingredient of the composite shall be separated and weighed separately. The 

percentages of the blueberry or banana component shall be determined and the results 

reported to the nearest 0.1 percent. A CoC for the mixture is an alternative method of 

acceptance. Any nonconformance shall be cause for rejection of the lot.
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6/ Construction of the oxygen scavenger and compliance with FDA regulations will be 

verified by Certificate of Conformance (CoC).

7/ Sample average net weight less than 57 grams shall be cause for rejection of the lot.

 B. Methods of inspection.

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

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

storage for 6 months at 100°F or 36 months at 80°F. Upon completion of either storage 

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

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

to be considered acceptable.

(2) Net weight examination. The net weight of the filled and sealed pouches shall be 

determined by weighing each sample on a suitable scale tared with a representative empty 

pouch. Results shall be reported to the nearest 1 gram.

(3) Analytical. The sample to be analyzed shall be a composite of eight filled and 

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

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

of Analysis (OMA) of AOAC International:

Test Method Number

Protein 992.15, 992.23

Fat 945.38, 960.39, 2008.16

Sodium 985.35 or 2011.14

Moisture 925.09

For protein, fat, and moisture, test results shall be reported to the nearest 0.1 percent. For 

sodium, test results shall be reported to the nearest milligram. Government verification will 

be conducted through actual testing by a Government laboratory. Any nonconforming results

shall be cause for rejection of the lot.

(4) Oxygen content. Eight filled and sealed pouches shall be randomly selected from 

one production 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 96 hours from the time of 
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sealing. Test results shall be reported to the nearest 0.01 percent. Government verification 

will be conducted through actual testing by a Government laboratory. Any individual result 

not conforming to the oxygen content requirement shall be cause for rejection of the lot.

(5) Microbiological testing. The finished product shall be tested for microbiological 

activity. Five filled and sealed pouches shall be selected at random from the lot regardless of 

lot size. The pouched product shall be individually tested for microbiological levels in 

accordance with the Official Methods of Analysis of AOAC International or the FDA 

Bacteriological Analytical Manual (BAM). For aerobic plate count the results for each 

pouched product tested must comply as provided in C-2, G(1). For E. coli and Salmonella, 

results for each pouch must comply as provided respectively in C-2, G(2) and (3). Any result 

not conforming to the microbiological requirements shall be cause for rejection of the lot.

Test Method Number

Aerobic plate count 966.23 or 990.12 1/

E.coli 991.14, 966.24 or BAM, Ch. 4, page 4.05, Section F 1/

Salmonella 967.26, 986.35, 2004.03, or 2013.09

1/ The diluent shall be added to each sample and allowed to stand for 15 minutes before 

blending the sample.

NOTE: The following conditions apply for Salmonella and microbiological testing:

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

the contractor will furnish a Certificate of Analysis (CoA) that the product represented is 

Salmonella negative and meets all microbiological requirements.

 b. For bulk product received, the contractor is responsible for providing a CoA

stating that the bulk product is Salmonella negative and meets all microbiological 

requirements. USDA Salmonella and additional microbiological testing is required for each 

end item lot and shall be the basis for lot acceptance with respect to Salmonella and other 

microbiological testing requirements.

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING

MATERIALS)

 A. Packaging.

(1) Pouch material certification. A Certificate of Compliance may be accepted as 
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evidence that the characteristics listed below conform to the specified requirements.

Characteristic Requirement paragraph Test procedures

Thickness of films for laminated 

material

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

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

Laminated material identification 

and construction

D-1,A(1)a Laboratory evaluation.

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

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

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

for Flexible Barrier, Food Contact, and Other Applications

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

(2) Unfilled preformed pouch certification. A Certificate of Compliance 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) 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 filled and sealed pouch. The inspection level shall be I and the 

acceptable quality level (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/
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104 Unclean pouch. 4/

105 Pouch has foreign odor.

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

or impairs visual detection of seal defects. 5/

107 Not packaged as specified.

201 Label missing or incorrect or illegible.

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

opening.

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

204 Presence of delamination. 3/

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

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

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

pouch.

3/ Delamination defect classification:

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

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

delaminated area. To flex, the delaminated area shall be held between the thumb and 

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 
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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).

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

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

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

 B. Methods of inspection.

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

c, as applicable.
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 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, 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 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 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. 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 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 cause for rejection of the lot.

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

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

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

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

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

TABLE III. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Inadequate workmanship. 1/

201 More than 40 pounds of product.

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

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

SECTION J REFERENCE DOCUMENTS

Unless otherwise specified, the issues of these documents are those active on the date of the 

solicitation or contract.

DSCP FORMS

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

of Perishable and Semiperishable Subsistence

GOVERNMENT STANDARD
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Food and Drug Administration Bacteriological Analytical Manual (BAM)

FEDERAL STANDARD

FED-STD-595 Colors Used in Government Procurement

NON-GOVERNMENTAL STANDARDS

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

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

Attributes

ASTM INTERNATIONAL www.astm.org

B 479 Standard Specification for Annealed Aluminum and 

Aluminum-Alloy Foil for Flexible Barrier, Food 

Contact, and Other Applications

D 1974 Standard Practice for Methods of Closing, Sealing, 

and Reinforcing Fiberboard Boxes

D 2103 Standard Specification for Polyethylene Film and 

Sheeting

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

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes

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

Shipping Boxes

F 88 Standard Test Method for Seal Strength of Flexible 

Barrier Materials

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of the Association of Analytical Chemists 

International