PKG & QAP 

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SECTION C

This document covers pudding dessert powder packaged in flexible pouches for use by the 

Department of Defense as a component of operational rations. 

C-1 ITEM DESCRIPTION

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR 

A-A-20344A, DESSERT POWDER, PUDDING 

Type, preparation method, flavors, and packages. 

Type I – Dessert powder, pudding, regular 

Preparation method C - Instant - mix, stir, and serve 

 Style 1 – With nonfat dry milk, add water 

Flavor a - Vanilla 

Flavor b - Chocolate 

Packages. 

Package C - Meal, Ready-To-Eat (MRE) 

C-2 PERFORMANCE REQUIREMENTS

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

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

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

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. Net weight. The average net weight shall be not less than 2.6 ounces (75 grams). The net 

weight of an individual pouch shall be not less than 2.5 ounces (72 grams). 
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 D. Palatability and overall appearance. The finished product shall be equal to or better than 

the approved product standard in palatability and overall appearance.

 E. Analytical requirements. 

(1) Moisture content. The moisture content requirements, procedures and testing shall 

be in accordance with A-A-20344A. 

(2) Calcium content. The calcium content shall be not less than 400 mg and not 

greater than 500 mg per pouch. 

(3) Vitamin D content. The vitamin D content shall be not less than 100 IU and not 

greater than 200 IU per pouch. 

 F. Nonfat dry milk. The product shall be made using only U.S. Extra Grade nonfat dry milk 

in accordance with A-A-20344A. The U.S. Extra Grade nonfat dry milk shall have the U.S. 

heat treatment classification of U.S. Low-heat. The nonfat dry milk shall be fortified with 

vitamin A and vitamin D. The nonfat dry milk shall be Salmonella free. The nonfat dry milk 

shall be spray dried not more than six months prior to the time the finished pudding dessert 

powder is filled into the pouch and the pouch sealed. 

 G. Microbiological requirement. The Salmonella requirements, procedures and testing shall 

be in accordance with A-A-20344A and the NOTE cited in Section E-5. 

C-3 MISCELLANEOUS INFORMATION

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

MANDATORY REQUIREMENT. 

 A. Ingredients for Flavor a, vanilla pudding. Ingredients may be as follows: Sugar, nonfat 

dry milk, food starch modified, maltodextrin, coconut oil, corn syrup solids, phosphates, 

sodium alginate, calcium sulfate, salt, sodium caseinate (a milk derivative), mono and 

diglycerides (from soy), carrageenan, natural and artificial flavors, soy lecithin. 

 B. Ingredients for Flavor b, chocolate pudding. Ingredients may be as follows: Sugar, 

nonfat dry milk, modified food starch, non-dairy creamer, cocoa powder, tetrasodium 

pyrophosphate, disodium phosphate, lecithin, salt, natural and artificial flavors, FD&C 

yellow #5, red #40, and blue #2. 
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SECTION D

D-1 PACKAGING

 A. Packaging. A net weight of 2.6 ounces (75 grams) of type I pudding dessert powder 

shall be filled into a preformed barrier pouch as described below. The pouch is intended to 

be used as a package and as a rehydrating pouch for the pudding.

(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 

complete exterior surface of the pouch shall be uniformly 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 

maximum inside dimensions of 5-3/8 by 8-1/8 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 when 

tested as specified in E-6,B(1)a. 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 as specified in E6,B(1)c. A tear nick, notch or serrations shall be provided to facilitate opening of the filled 

and sealed pouch. A 1/8 inch wide lip may be incorporated at the open end of the pouch. 

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

pouch shall be sealed with a minimum 1/8 inch wide heat seal. 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,B,(1),b. 
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D-2 LABELING

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

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

The label shall contain the following information: 

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

 (2) Ingredients

 (3) Date 1/ 

 (4) Net weight 

(5) Name and address of packer 

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

 Act (NLEA) and all applicable USDA regulations 

 (7) Directions: 

 Tear pouch at notch. Add 4 ounces of water (about 1/6 canteen 

 cup) to pouch. Fold over top of pouch. Firmly hold the top of the pouch, shake for 

 60 seconds. Finish stirring with spoon and consume promptly (within 1 hour). 

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

 powder. 

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 2007 would be coded as 7045. 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 in a fiberboard shipping container constructed in accordance with style RSCL, class domestic, variety SW, grade 200 of ASTM D 5118/D 5118M, 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 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. 
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SECTION E INSPECTION AND ACCEPTANCE

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

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

Sampling Plans indicated in ANSI/ASQ Z1.4 will be utilized. When required, the 

manufacturer shall provide the Certificate(s) of Conformance to the appropriate inspection 

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

 A. Definitions. 

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

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

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

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

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

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

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

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

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

 B. Classification of inspections. The inspection requirements specified herein are classified 

as follows: 

(1) Product standard inspection. The first article or product demonstration model shall 

be inspected in accordance with the provisions of this document and evaluated for 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 Research, Development, and Engineering Command 

Natick Soldier Research, Development, and Engineering Center 

AMSRD-NSC-CF-F 

15 Kansas Street 

Natick, MA 01760-5018 
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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 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 A-A-20344A and Section C of the Packaging 

Requirements and Quality Assurance Provisions document utilizing the double sampling 

plans indicated in ANSI/ASQ Z1.4. The lot size shall be expressed in pouches. The sample 

unit shall be the contents of one pouch. The inspection level shall be S-3 and the acceptable 

quality level (AQL), expressed in terms of defects per hundred units, shall be 1.5 for major 

defects and 4.0 for minor defects. Defects and defect classifications are listed in Table I. 

TABLE I. Product defects 1/ 2/ 3/ 

Category Defect 

Major Minor

Dehydrated Product

101 Product not type or preparation method or flavor as specified. 

201 Pudding dessert powder not free flowing or not uniformly blended, 

or not a homogenous mixture. 

202 Presence of hard lumps. 4/ 

102 Pudding dessert powder not a color characteristic of the flavor 

specified. 

103 Pudding dessert powder not an odor characteristic of the flavor 

specified. 

Net weight

203 Net weight of an individual pouch less than 2.55 ounces (72 grams). 

5/
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TABLE I. Product defects 1/ 2/ 3/ 

Category Defect 

Major Minor

Rehydrated Product 6/

104 Rehydrated product not a color characteristic of the flavor specified. 

105 Odor or flavor not pleasingly sweet or not of the applicable flavor 

specified. 

106 Rehydrated product contains free liquid or is watery or weeps upon 

standing. 

107 Rehydrated product not smooth or not creamy or not moderately 

thick. 

108 Rehydrated product has discernable lumps or chalkiness or 

sedimentation. 

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

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

sour, or stale, oxidized milk powder, perfumey or medicinal odor and flavor or indicative of 

excessive artificial flavors shall be cause for rejection of the lot. Foreign flavors not 

applicable to dehydrated product. 

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

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

powdered product. 

3/ The age requirement for U.S. Extra Grade nonfat dry milk shall be verified by a producer’s 

CoC. The producer shall provide a USDA Grading Certificate indicating that the nonfat dry 

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

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

5/ Sample average net weight less than 2.6 ounces (75 grams) shall be cause for rejection of 

the lot. 

6/ Prior to conducting the rehydrated product examination, the pudding dessert powder shall 

be reconstituted per label instructions. 

 B. Methods of inspection.
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 (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 unit on a suitable scale tared with a representative 

empty pouch. Results shall be reported to the nearest 0.10 ounce or 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

Calcium 984.27, 985.35 1/ 

Vitamin D 981.17 1/ 

1/ Tests will be conducted for calcium and Vitamin D on the first production lot and USDA will 

verify the formula. A 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 for calcium and Vitamin D, a CoA will 

be provided and USDA will verify the formula. 

(4) Microbiological testing. 

NOTE: The following conditions apply for Salmonella 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 

certificate of analysis stating that the bulk product is Salmonella negative 

and meets all microbiological requirements. USDA Salmonella testing is 

required for each end item lot and shall be the basis for lot acceptance with 

respect to Salmonella testing requirements. 
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E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS)

 A. Packaging. 

 (1) Pouch material certification. A Certificate of Compliance (CoC) may be accepted 

as evidence that the characteristics listed below conform to the specified requirements. 

Requirement Requirement 

paragraph

Test procedure

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 Visual evaluation by FEDSTD-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 CoC may be accepted as evidence that 

unfilled pouches conform to the requirements specified in D-1,A(1)a and b. When deemed 

necessary by the USDA, testing of the unfilled preformed pouches for seal strength shall be 

as specified in E-6,B(1)a. 

 (3) Filled and sealed pouch examination. The filled and sealed pouches shall be 

examined for the defects listed in table I. The lot size shall be expressed in pouches. The 

sample unit shall be one pouch. The inspection level shall be I and the AQL, expressed in 

terms of defects per hundred units, shall be 0.65 for major defects and 2.5 for minor defects. 
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TABLE II. Filled and sealed pouch defects 1/ 

Category Defect 

Major Minor

101 Tear or hole or open seal. 

102 Seal width less than 1/16 inch. 2/ 

103 Presence of delamination. 3/ 

104 Unclean pouch. 4/ 

105 Pouch has foreign odor. 

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

or impairs visual detection of seal defects. 5/ 

107 Not packaged as specified. 

201 Label missing or incorrect, or illegible. 

202 Tear notch or nick 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 
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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). 

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 strength 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 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 unit shall be one filled and sealed pouch. The sample size shall be the number of 

pouches indicated by inspection level S-1. For the closure seal on preformed pouches, three 

adjacent specimens shall be cut from the closure seal of each pouch in the sample. For the 

form-fill-seal pouches, three adjacent specimens shall be cut from each side and each end of 

each pouch in the sample. The average seal strength of any side, end or closure shall be 

calculated by averaging the three specimens cut from that side, end or closure. Any average 

seal strength of less than 6 pounds per inch of width or any test specimen with a seal strength 

of less than 5 pounds per inch of width shall be classified as a major defect and shall be cause 

for rejection of the lot. 

 c. Internal pressure test. The internal pressure resistance shall be determined by 

pressurizing the pouches while they are restrained between two rigid plates. The lot size shall 

be expressed in pouches. The sample unit shall be one pouch. The sample size shall be the 

number of pouches indicated by inspection level S-1. If a three seal tester (one that 

pressurizes the pouch through an open end) is used, the closure seal shall be cut off for 

testing the side and bottom seals of the pouch. For testing the closure seal, the bottom seal 

shall be cut off. The pouches shall be emptied prior to testing. If a four-seal tester (designed 

to pressurize filled pouches by use of a hypodermic needle through the pouch wall) is used, 

all four seals can be tested simultaneously. The distance between rigid restraining plates on 

the four-seal tester shall be equal to the thickness of the product +1/16 inch. Pressure shall be 

applied at the approximate uniform rate of 1 pound per square inch gage (psig) per second 

until 14 psig pressure is reached. The 14 psig pressure shall be held constant for 30 seconds 

and then released. The pouches shall then be examined for separation or yield of the heat 

seals. Any rupture of the pouch or evidence of seal separation greater than 1/16 inch in the 

pouch manufacturer’s seal shall be considered a test failure. Any seal separation that reduces 

the effective closure seal width to less than 1/16 inch (see table II, footnote 2/) shall be 

considered a test failure. Any test failure shall be classified as a major defect and shall be 

cause for rejection of the lot. 
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 C. Packing. 

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

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

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

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

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

TABLE III. Shipping container and marking defects

Category Defect 

Major Minor

101 Marking missing or incorrect or illegible. 

102 Inadequate workmanship. 1/ 

201 More than 40 pounds of product. 

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

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

SECTION J REFERENCE DOCUMENTS

U.S. STANDARDS FOR GRADES 

U.S. Standards for Grades of Nonfat Dry Milk 

DSCP FORMS 

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

of Perishable and Semiperishable Subsistence 

FEDERAL STANDARD 

FED-STD-595 Colors Used in Government Procurement 

NON-GOVERNMENT STANDARDS 

 AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI) 

 ANSI/ASQ Z1.4-2003 Sampling Procedures and Tables for Inspection 

by Attributes 
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 ASTM International 

 B 479-06 Standard Specification for Annealed 

Aluminum and Aluminum-Alloy Foil for 

Flexible Barrier, Food Contact, and Other 

Applications 

 D 1974-98 (2003) Standard Practice for Methods of Closing, 

Sealing, and Reinforcing Fiberboard Boxes 

 D 2103-05 Standard Specification for Polyethylene 

Film and Sheeting 

 D 5118/D 5118M-05ae1 Standard Practice for Fabrication of 

Fiberboard Shipping Boxes 

 F 88-07 Standard Test Method for Seal Strength of 

Flexible Barrier Materials 

AOAC INTERNATIONAL 

 Official Methods of Analysis (OMA) of the AOAC International