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SECTION C

This document covers instant ramen noodle soup, packaged in a flexible pouch for use by the 

Department of Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR 

CID A-A-20297C SOUP, NOODLE, RAMEN, INSTANT

Type, style, flavor, class, design, and package.

Type I - Fried noodle

Style A - Cup/bowl

Flavor 2 - Chicken 

Class b - Reduced sodium

Design B - Flat interlocking closure pouch

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

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

months at 80°F.

 C. Net weight. The net weight of an individual pouch shall be not less than 2.1 ounces (60 

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) Sodium. The sodium content shall be not greater than 1800 mg per 100 grams.

(2) Fat and moisture. The fat and moisture content requirements, procedures, and 

testing shall be in accordance with A-A-20297C.

SECTION D

D-1 PACKAGING

 A. Packaging. A net weight of 2.1 ounces (60 grams) of dehydrated product shall be filled 

into a pouch. The pouch is to be used as a package and a hydrating pouch for the soup.

(1) Flat interlocking closure pouch.

 a. Pouch material. The 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 bonded to 0.0005 inch thick polyester. The three plies may be laminated with nylon on 

the exterior of the pouch. Tolerances for thickness of plastic films shall be plus or minus 20 

percent and tolerance for 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 complete exterior surface of the pouch shall be uniformly 

colored and shall conform to number 20219, 30219, 30227, 30279, 30313, 30324, or 30450 

of SAE AMS-STD-595, Colors Used in Government Procurement.

 b. Pouch construction. The pouch shall be a flat design preformed or vertical formfill-seal pouch with an interlocking closure. The design and dimensions shall be as specified in 

figure 1. The pouch shall be made by heat sealing the sides and top of the pouch with 3/8 

(+1/8, -1/4) inch wide seals. The pouch shall exhibit no rupture or seal separation greater than 

1/16 inch when tested for internal pressure resistance. The interlocking closure of the pouch 

shall not leak more than 15 ml. A tear nick or notch shall be provided on one or two opposite 
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edges of the pouch above the interlocking closure 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 1/8 to 1 inch wide heat seal. The closure seal shall be applied not 

more than 1/2 inch from the open end of the pouch. 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. 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.

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 FDA regulations

(7) Directions:

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

Tear pouch at notch. Open zipper, add 8 ounces of hot water (1/3 canteen cup) to 

fill line and stir. Close zipper, wait approximately five minutes for product to 

reconstitute. Single use only. 

Fill line: A fill line (not less than 1/32 inch thick, not less than 2 inches long and 

centered) shall be placed on the pouch/label for 8 ounce fill at 5 + 1/4 inches from 

the inside edge of the bottom closure seal.
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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 2030 would be coded as 0045. The Julian day code shall represent the day the 

product was packaged into the pouch.

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.
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(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 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

FCDD-SCC-EMR

COMBAT CAPABILITITES DEVELOPMENT COMMAND-SOLDIER CENTER

10 GENERAL GREENE AVENUE

NATICK, MA 01760-5056

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.
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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-20297C and in 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. 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/ 

Category Defect

Major Minor

Dehydrated product

General

101 Product not instant ramen noodle soup, type, style, flavor or class as 

specified. 3/

Appearance

201 Soup base not free-flowing or not color typical of the flavor 

specified.

Weight

102 Dry noodles, by weight, compose less than 82 percent of the 

contents of the pouch.

103 Dehydrated ingredients compose less than 2 percent by weight of the 

contents of the pouch.

203 Net weight of an individual pouch less than 2.1 ounces (60 grams).
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Reconstituted product 4/

Appearance

104 Noodles not lightly colored or not slightly curly.

105 Broth has lumps or has undissolved particles (other than spices).

204 Broth not clear to semi-opaque.

205 Vegetables not bright in color.

206 If present, textured soy protein or textured soy flour not small meatlike pieces.

207 If present, textured soy protein or textured soy flour not with an 

appearance appropriate to the flavor specified.

Odor and flavor

106 The packaged food does not have an odor or flavor typical to that 

specified.

Texture

107 Ramen noodles not soft or not elastic.

108 Ramen noodles are mushy.

208 Vegetables not fully rehydrated or not slightly soft or not tender.

209 If present, textured soy protein or textured soy flour pieces do not 

have a tender meat-like texture.

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, 
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rancid, sour, stale, musty or moldy 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 

dehydrated product.

3/ The enriched wheat flour, durum semolina flour and/or whole wheat flour requirement for 

the ramen noodles shall be verified with the statement of ingredients on the label.

4/ Prior to conducting the reconstituted product exam, the instant ramen noodle soup shall be 

rehydrated per label instructions. Product that does not rehydrate within 3 to 5 minutes 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 quality scale to 

be considered acceptable.

(2) Net weight. The net weight of the filled and sealed pouch 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. 

(3) Sodium testing. Sodium procedures and testing shall be in accordance with A-A20297C.

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS)

 A. Packaging.

(1) Pouch material certification. The pouch material shall be tested for these 

characteristics. A Certificate of Conformance (CoC) may be accepted as evidence that the 

characteristics conform to the specified requirements.
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Characteristic Requirement paragraph Test procedure

Thickness of films for laminated 

material

D-1,A(1)a ASTM D2103 1/

Aluminum foil thickness D-1,A(1)a ASTM B479 2/

Laminated material 

identification and construction

D-1,A(1)a Laboratory evaluation

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

1/ Standard Specification for Polyethylene Film and Sheeting

2/ Standard Specification for Annealed Aluminum and Aluminum-Alloy Foil for Flexible 

Barrier, Food Contact, and Other Applications

3/ 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 II. The lot size shall be expressed in pouches. The 

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

terms of defects per hundred units, shall be 0.65 for major defects and 2.5 for minor defects.
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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 Fill line missing or does not measure within + 1/4 inch of 5 inches from 

the inside edge of the bottom closure seal.

108 Not packaged as specified.

201 Label missing or incorrect or illegible.

202 Tear nick or notch missing or does not facilitate opening.

203 Seal width less than 1/8 inch but greater than or equal to 1/16 inch. 2/

204 Presence of delamination. 3/

205 Pouch does not meet design or dimensions cited in Figure 1.

206 Fill line on pouch not required thickness or length.

207 Pouch closure seal more than 1/2 inch from the open end of the pouch. 

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

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:
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 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.

 a. Unfilled preformed pouch seal testing. The seals of the unfilled preformed pouch 

shall be tested for seal strength in accordance with ASTM F88/F88M, 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 F88/F88M. 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. For the vertical 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.
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 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 end of the pouch and the distance between restraining plates shall be 1/2 inch. For

testing the closure seal, the top and interlocking closure 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.

(2) Interlocking closure test. The interlocking closure of the pouch shall be tested. 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-2. Open a filled and sealed 

interlocking pouch and prepare soup in accordance with instructions using 70°F (+ 5°F) 

water. Close pouch. Invert pouch and suspend pouch for 15 seconds. Collect and measure any 

liquid that drips. Pouches that leak more than 15 ml shall be classified as a major defect and 

shall be cause for rejection of the lot.

 C. Packing.

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

containers shall be examined for the defects listed in table III. 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
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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.
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FIGURE 1. Design B, Flat Interlocking Closure Pouch 

(Not actual size)
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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

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

B479 Standard Specification for Annealed Aluminum and 

Aluminum-Alloy Foil for Flexible Barrier, Food 

Contact, and Other Applications

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

and Reinforcing Fiberboard Boxes

D2103 Standard Specification for Polyethylene Film and 

Sheeting 

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

F88/F88M Standard Test Method for Seal Strength of Flexible 

Barrier Materials
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AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International

SAE INTERNATIONAL www.sae.org

SAE AMS-STD-595 Colors Used in Government Procurement