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SECTION C

This document covers meatballs in tomato sauce 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-20349A, MEATBALLS IN TOMATO SAUCE, CANNED OR IN FLEXIBLE 

POUCHES

Types.

Type I - No. 10 Can - 2.95 kg (104.0 oz)

Type II - Institutional Size Pouch - 2.95 kg (104.0 oz)

Type III - Institutional Size Pouch - 2.27 kg (80.0 oz)

Type IV - Institutional Size Pouch - 1.81 kg (64.0 oz)

Type V - Institutional Size Pouch - 1.36 kg (48.0 oz)

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 submit a replacement FA or PDM 

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

including product standard comparability.

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

months at 80°F.

 C. Count. The type II Institutional Size Pouch (ISP) shall contain not less than 75 intact 

meatballs. 
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 D. Net weight. 

(1) Types I and II. The average net weight shall be not less than 104.0 ounces (2.95 

kilograms). No individual pouch or can shall have a net weight of less than 102.0 ounces

(2.90 kilograms).

(2) Type III. The average net weight shall be not less than 80.0 ounces (2.27 

kilograms). No individual pouch shall have a net weight of less than 78.0 ounces (2.22 

kilograms).

(3) Type IV. The average net weight shall be not less than 64.0 ounces (1.81 

kilograms). No individual pouch shall have a net weight of less than 63.0 ounces (1.79 

kilograms).

(4) Type V. The average net weight shall be not less than 48.0 ounces (1.36 

kilograms). No individual pouch shall have a net weight of less than 47.0 ounces (1.34 

kilograms).

 E. Drained weight. The drained weight requirements and procedures shall be in accordance 

with A-A-20349A.

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

the approved product standard in palatability and overall appearance.

 G. Analytical requirements. For the type specified, the salt and fat content requirements 

and testing shall be in accordance with A-A-20349A.

SECTION D

D-1 PACKAGING

 A. Pouches. Product shall be filled into pouches, processed and each pouch placed into a 

carton in accordance with MIL-PRF-44073, Packaging of Food in Flexible Pouches, Type II.

 B. Cans. Product shall be packaged and processed in a No. 10 metal can (603 x 700) in 

accordance with good commercial practice. The filled can shall be hermetically sealed under 

a vacuum of not less than 20 inches (50.8 cm) of mercury. The filled, sealed, and processed 

can shall conform to the United States Standards for Condition of Food Containers.
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D-2 LABELING

 A. Pouches and cans. Each pouch and can shall be correctly and legibly labeled. Labeling 

of metal cans shall be as specified in DLA Troop Support Form 2997, Labeling of Metal 

Cans for Subsistence Items. 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 or cans, 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. As an 

alternate method, a pre-printed self-adhering 0.002 inch thick clear polyester label with 

indelible contrasting color ink may be used. The label shall contain the following 

information:

Note: The font tested by Natick was Microsoft Helvetica. The font used shall be similarly 

clear/easy to read as Helvetica. The recommended font sizes are as follows: 22 for the 

product name, 14 for “yield” and “to heat in water.” If an additional note is required on the 

label, such as “fluff before serving,” it should also be in font size 14. All other information 

should be in font size 9. 

(1) Product name

(2) Ingredients 

(3) Net weight

(4) Name and address of packer

(5) Pouch or can code includes: 1/

 Lot Number

 Filling equipment identification number

 Retort identification number and Retort cook number (Optional)

 Time stamp (hour and minute of filling/sealing operation)

(6) Official establishment number 

(7) USDA official inspection legend for the packer’s plant

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

Education Act (NLEA) and all applicable USDA regulations

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, 

12 February 2013 would be coded as 3045). The Julian code shall represent the day the 

product was packaged into the pouch or can and processed. Sublotting (when used) shall be 

represented by an alpha character immediately following the four digit Julian code. 

Following the four digit Julian code and the alpha character (when used), the other required 
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code information shall be printed in the sequence as listed above. In addition, the pouch label 

shall contain the following information:

YIELD: [Cite number of portions] plus approximately 3 tbsp sauce.

TO HEAT IN WATER: Submerge unopened pouch in water. Bring water to a 

boil. Simmer gently [cite appropriate time] minutes. Avoid overheating (pouch 

shows evidence of bulging).

WARNING: Do not heat pouch in oven.

TO TRANSPORT AFTER HEATING: Insert pouch back into carton or empty pouch into an insulated food container to 

protect during transport.

CAUTION: Use care when opening as pressure may have been generated within the pouch.

TO OPEN: Open at tear notch or cut with a clean knife. 

Note: The number of portions and the heating time will be different, depending on the net 

weight of the pouch. These requirements will be determined during production. 

 B. Cartons. Each carton shall be correctly and legibly labeled with the product name. 

Commonly used abbreviations may be used when authorized by the inspection agency.

D-3 PACKING

 A. Pouches. Four filled, sealed, processed and cartoned ISPs shall be packed in a 

fiberboard shipping box constructed in accordance with style RSC-L 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, burst grade 200 or ECT grade 32 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.

 B. Cans. Six cans of product shall be packed in a fiberboard shipping box constructed in 

accordance with style RSC of ASTM D 5118/D 5118M. The fiberboard shall conform to 

type CF, class D, variety SW, burst grade 200 or ECT grade 32 of ASTM D 4727/D 4727M. 

Each box shall be closed in accordance with ASTM D 1974.
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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.

 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:
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US Army Research, Development and Engineering Command

Natick Soldier Research, Development and Engineering Center

RDNS-CFF

15 Kansas Street

Natick, MA 01760-5056

One lot shall be randomly selected during each calendar month of production. Two (2) 

sample units of each item produced shall be randomly selected from that one production lot. 

The two (2) 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-20349A and Section C of this Packaging 

Requirements and Quality Assurance Provisions document utilizing the double sampling 

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

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

the acceptable quality level (AQL), expressed in terms of defects per hundred units, shall be 

4.0 for major defects and 6.5 for minor defects. Defects and defect classifications are listed in 

table I. The product shall be heated prior to conducting any portion of the product 

examination. The samples for drained weight inspection shall be selected using the same 

sampling criteria as above. 
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TABLE I. Product defects 1/ 2/ 3/

Category Defect

Major Minor

Appearance

101 Product not meatballs in tomato sauce.

102 Bone or bone fragments measuring more than 0.3 inch (7.6 mm) in 

any dimension.

201 Meatballs not a cooked ground beef color.

202 Meatballs not uniform in size or shape.

203 Tomato sauce not a medium red to dark reddish brown color.

204 Total weight of cartilage, coarse connective tissue, tendons or 

ligaments, and glandular material more than 2.0 ounces (57 grams).

Odor and flavor

103 Meatballs do not have a cooked beef odor or flavor. 

104 Tomato sauce does not have a well blended cooked tomato odor or 

flavor or tomato sauce not mildly seasoned with Italian herbs and 

spices.

Texture

205 Meatballs not moist or not tender. 

206 Meatballs dry or mushy.

207 Tomato sauce not moderately thick.
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TABLE I. Product defects 1/ 2/ 3/ - Continued

Category Defect

Major Minor

Net weight

208 For types I and II, net weight of an individual pouch or can less than 

102.0 ounces (2.90 kilograms). 4/

209 For type III, net weight of an individual pouch less than 78.0 ounces

(2.22 kilograms). 4/

210 For type IV, net weight of an individual pouch less than 63.0 ounces

(1.79 kilograms). 4/

211 For type V, net weight of an individual pouch less than 47.0 ounces

(1.34 kilograms). 4/

Drained weight

212 For types I and II, drained weight of meatballs in an individual 

pouch or can less than 58.0 ounces (1.64 kilograms). 5/

213 For type III, drained weight of meatballs in an individual pouch less 

than 46.0 ounces (1.29 kilograms). 5/

214 For type IV, drained weight of meatballs in an individual pouch less 

than 37.0 ounces (1.05 kilograms). 5/

215 For type V, drained weight of meatballs in an individual pouch less 

than 28.0 ounces (0.79 kilograms). 5/

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.
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3/ The finding of any type II individual pouch containing less than 75 intact meatballs shall 

be cause for rejection of the lot.

4/ For types I and II, sample average net weight less than 104.0 ounces (2.95 kilograms) shall 

be cause for rejection of the lot. For type III, sample average net weight less than 80.0 ounces

(2.27 kilograms) shall be cause for rejection of the lot. For type IV, sample average net 

weight less than 64.0 ounces (1.81 kilograms) shall be cause for rejection of the lot. For type 

V, sample average net weight less than 48.0 ounces (1.36 kilograms) shall be cause for 

rejection of the lot.

5/ For types I and II, sample average drained weight less than 61.0 ounces (1.73 kilograms)

shall be cause for rejection of the lot. For type III, sample average drained weight less than 

47.0 ounces (1.32 kilograms) shall be cause for rejection of the lot. For type IV, sample 

average drained weight less than 38.0 ounces (1.09 kilograms) shall be cause for rejection of 

the lot. For type V, sample average drained weight less than 29.0 ounces (0.82 kilograms) 

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°For 36 months at 80°F. Upon completion of either storage 

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

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

to be considered acceptable.

(2) Net weight. The net weight of the filled and sealed pouch or can shall be 

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

empty pouch or can. Results shall be reported to the nearest 1 ounce (0.03 kilogram).

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS)

 A. Packaging and labeling.

(1) Pouch material testing. The pouch and material shall be examined for the 

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

level criteria for each of the test characteristics listed below. Any test failure shall be 

classified as a major defect and shall be cause for rejection of the lot.
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(2) Filled and sealed pouch testing. The filled and sealed thermoprocessed pouches 

shall be examined for the defects listed in table II of MIL-PRF-44073. 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.

(3) Examination of pouch and carton assembly. The completed pouch and carton 

assemblies shall be examined for the defects listed in table III of MIL-PRF-44073. The lot 

size shall be expressed in units of completed assemblies. The sample unit shall be one pouch 

and carton assembly. 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. Fifty 

sample pouch and carton assemblies shall be examined for critical defects. The finding of 

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

(4) Can condition examination. Examination of filled and sealed cans shall be in 

accordance with the United States Standards for Condition of Food Containers. In addition, 

scratches, scuffs or abrasions that occur on the outside coating as a result of the filling, 

sealing, and processing of the cans shall not be scored as a defect.

(5) Can closure examination. Can closures shall be examined visually and by 

teardowns in accordance with the can manufacturer's requirement and 21 CFR, Part 113, 

Subpart D, or 9 CFR, Part 318, Subpart G, as applicable. Any nonconformance based on 

observation of can seam teardowns or on record of can seam teardowns shall be classified as 

a major defect and shall be cause for rejection of any involved product.

(6) Can vacuum examination. The filled and sealed cans selected for the product 

examination shall be examined for vacuum. The cans and contents shall be allowed to reach 

Characteristic Lot size expressed in Sample unit Inspection level

Prior to Processing

Oxygen transmission rate yards 1/2 yard S-1

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

After Processing

Thermal processing pouches 1 pouch S-2

Standard temperature pouches 1 pouch S-2

Frozen temperature pouches 1 pouch S-2

Residual gas pouches 1 pouch S-2

Internal pressure pouches 1 pouch S-2
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70° to 80°F. The vacuum reading shall be taken with a puncture-type vacuum gauge making 

the puncture as near as possible to the double seam to minimize error due to distortion of the 

end. A correction of 1 inch of vacuum shall be added to the gauge reading for each 1000 feet 

above sea level at which the determination is made. Failure of any can to meet the vacuum 

requirement of 5 inches shall be cause for rejection of the lot.

(7) Can labeling examination. The can labeling shall be examined in accordance with 

the requirements DLA Troop Support Form 2997, Labeling of Metal Cans for Subsistence 

Items.

 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.

TABLE II. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Inadequate workmanship. 1/

201 Number of pouches or cans not as specified.

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.
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SECTION J REFERENCE DOCUMENTS

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

solicitation or contract.

DLA Troop Support Forms

Form 2997

Form 3556

Labeling of Metal Cans for Subsistence Items

Marking Instructions for Boxes, Sacks, and Unit Loads of 

Perishable and Semiperishable Subsistence

MILITARY SPECIFICATIONS

MIL-PRF-44073 Packaging of Food in Flexible Pouches

GOVERNMENT PUBLICATIONS

Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder 

(21 CFR Parts 1-199) and (9 CFR Parts 1-391)

U.S. Standards for Condition of Food Containers

NON-GOVERNMENTAL STANDARDS

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

ANSI/ASQZ1.4 Sampling Procedures and Tables for Inspection by 

Attributes
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ASTM INTERNATIONAL www.astm.org

D 1974 Standard Practice for Methods of Closing, Sealing, 

and Reinforcing Fiberboard Boxes

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