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SECTION C

This document covers cookies packaged in a polymeric tray 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-20295D COOKIES PACKAGED IN POLYMERIC TRAY, SHELF STABLE

Class, type, bake types, styles, and flavors.

Class 2 Multiple serving package

 Type I - Regular

 Bake type a - Crisp

 Style I - Oatmeal cookies

 Flavor 5 - Chocolate chip

 Style J - Chocolate chip cookies (regular, chunk, or mini chips)

 Flavor 7 - Peanut butter with chocolate chips

 Flavor 9 - Chocolate chunks with peanut butter chips

 Flavor 11 - Chocolate-covered-crunchy-peanut-butter-candy with chocolate chips

 Style N - Chocolate peanut butter chip cookies

 Style Q - White chocolate chip cookies (regular, chunk, or mini chips)

 Flavor 2 - With cranberries

 Style U - Cookies with pan coated peanut butter disks

 Bake type b - Soft and chewy

 Style G - Coconut macaroons

Flavor 2 - Chocolate chip

 Style J - Chocolate chip cookies (regular, chunk, or mini chips)

Flavor 10 - Caramel with chocolate chips

Packages.

Package E - Unitized Group RationTM (UGRTM) – Heat & ServeTM (UGR-H&STM)

Package K - Unitized Group RationTM – ExpressTM (UGR-ETM)
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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 80oF.

 C. Odor and flavor. The packaged cookies shall be free from foreign odors and flavors. 

 D. Net weight. 

(1) For Type I, Style G, Flavor 2, Bake type b, Class 2 – Coconut macaroons, 

Chocolate chip cookie, Regular, Soft and Chewy there shall be 34 cookies per polymeric 

tray. The net weight of an individual polymeric tray shall be not less than 30 ounces (851 

grams). 

(2) For all other cookies, there shall be 27 cookies per polymeric tray. The net weight 

of an individual polymeric tray shall be not less than 37 ounces (1049 grams). 

 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) Fat. The trans fat content shall be not greater than 0 grams per serving.

(12) Oxygen. The oxygen content of the filled and sealed polymeric tray shall not 

exceed 0.30 percent.
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SECTION D

D-1 PACKAGING

 A. Preservation. Twenty seven (27) or thirty four (34) as specified, intact cookies plus the 

appropriate number of oxygen scavengers shall be filled and sealed into polymeric trays and 

the trays shall conform to the requirements of section 3 of MIL-PRF-32004, Packaging of 

Food in Polymeric Trays, Type II Oven-baked products. Government verification testing and 

inspection of trays and lids shall be in accordance with Section 4 of MIL-PRF-32004 and the 

Quality Assurance Provisions of Section E of this document. The requirement for protective 

sleeves shall not apply to Type II Oven-baked products.

 B. Polymeric tray closure. The filled and sealed tray shall be securely closed.

 C. Oxygen scavenger. The oxygen scavenger shall be constructed of materials that are safe 

for direct or 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. Polymeric tray body. The polymeric tray body shall be clearly printed or stamped, in a 

manner that does not damage the tray, with permanent ink of any contrasting color, which is 

free of carcinogenic elements. One end of the polymeric tray (see figure 1 of MIL-PRF32004) shall be marked with the product name and number of portions. If the tray body end 

markings are not readily legible in low light conditions, a small, easily legible label shall be 

applied, but not over any existing tray markings. All other markings may be applied along 

the tray body side. The product name, lot number and filling equipment number shall be 

applied at the time of tray sealing. 1/

Tray body markings shall include:

(1) Product name. Commonly used abbreviations may be used.

(2) Tray code includes: 2/

 Lot Number

1/ As an alternate method, tray body markings may be clearly printed or stamped onto the 

polymeric tray lid at the time of tray sealing, in a manner that does not damage the lid, with 
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permanent ink of any contrasting color, which is free of carcinogenic elements, provided that 

the required markings are applied onto the tray body prior to packing for shipment to ration 

assembler.

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

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

14 February 2014 would be coded as 4045). The Julian code shall represent the day the 

product was packaged into the tray and the tray sealed. 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 

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

 B. Polymeric tray lid. The lid shall be clearly printed or stamped, in a manner that does not 

cause damage. Permanent ink of any contrasting color, which is free of carcinogenic 

elements, shall be used. As an alternate labeling method, a pre-printed self-adhering 0.002 

inch thick clear polyester label printed with indelible contrasting color ink may be used.

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) Lid labeling shall include: 

Product name and flavor

Ingredients

Net weight

Name and address of packer

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

Education Act (NLEA) and all applicable FDA regulations

(2) Lid labeling shall also show the following statements:
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YIELD:

(1) For Type I, Style G, Flavor 1, Bake type b, Class 2 – Regular, Coconut Macaroons,

Chocolate chip, Soft and chewy yield statement shall be as follows: 

Serves 17 portions of 2 cookies each.

(2) For all other cookies yield statement shall be as follows:

Serves 27 portions of 1 cookie each.

TO OPEN: Using a clean knife, cut the lidding around the inside perimeter of the tray seals. 

SUGGESTION: Cut lid along 3 sides and fold over uncut portion. Fold back to keep unused portions protected.

D-3 PACKING

 A. Packing. Four filled, sealed and processed polymeric trays shall be packed in a 

fiberboard box conforming to 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, burst grade 275 of ASTM D4727/D4727M, Standard Specification for 

Corrugated and Solid Fiberboard Sheet Stock (Container Grade) and Cut Shapes. The trays 

shall be stacked with lids oriented upright. Fiberboard pads shall be placed between the trays 

and on the top and bottom of the stacked trays. The pad dimensions shall be not less than 1/8 

inch of the full length and width inside dimensions of the box and shall be fabricated of class 

D, burst grade 275 fiberboard. Each box shall be closed in accordance with ASTM 

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

Fiberboard Boxes. 

D-4 UNITIZATION

 A. Unit loads. Boxes shall be arranged in unit loads in accordance with DLA Troop 

Support Form 3507, Loads, Unit: Preparation of Semiperishable Subsistence Items.

D-5 MARKING

 A. Shipping containers and unit loads. Shipping containers and unit loads shall be marked

in accordance with DLA Troop Support 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 

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:
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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 or as otherwise 

specified in the contract. Two (2) sample units shall be randomly selected from that one 

production lot. The two (2) 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.

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-20295D 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 trays. The sample unit 

shall be the contents of one tray. 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 filled 

and sealed polymeric trays shall be brought to room temperature (65°F to 75°F).

TABLE I. Product defects 1/ 2/ 3/

Category Defect

Major Minor

General

101 Product not class, type, bake type, style, or flavor as specified.

102 Product not evenly baked (evidence of scorching or burning).

103 Polymeric tray does not contain intact oxygen scavenger(s). 3/ 4/
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TABLE I. Product defects 1/ 2/ 3/ - Continued

Category Defect

Major Minor

104 Crushed cookie(s). 4/ 5/

201 Broken cookie(s). 5/ 6/

Class 2, type I, bake type a, style I, flavor 5,– Oatmeal cookies, 

Chocolate chip

105 Oatmeal chocolate chip cookie(s) not a sweet baked oatmeal or 

chocolate flavor.

202 Oatmeal chocolate chip cookie(s) exterior color or interior crumb

color not a light tan to medium brown color. 

203 Oatmeal chocolate chip cookie(s) surface or crumb does not have 

chocolate chips distributed throughout.

204 Oatmeal chocolate chip cookie(s) not crispy or not crunchy or not 

slightly crumbly, with a firm bite.

Class 2, type I, bake type a, style J, flavor 7- Chocolate chip 

cookies (regular, chunk, or mini chips), Peanut butter with 

chocolate chips

106 Peanut butter chocolate chip cookie(s) not a peanut butter with a 

distinct chocolate flavor.

205 Peanut butter chocolate chip cookie(s) exterior color or interior 

crumb color not a tan to medium brown color.

206 Peanut butter chocolate chip cookie(s) not crispy or not crunchy or 

not slightly crumbly, with a firm bite.

207 Peanut butter chocolate chip cookie(s) do not have a 

uniform distribution of chocolate chips.
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TABLE I. Product defects 1/ 2/ 3/ - Continued

Category Defect

Major Minor

Class 2, type I, bake type a, style J, flavor 9– Chocolate chip 

cookies (regular, chunk, or mini chips), Chocolate chunks with 

peanut butter chips

107 Chocolate chip, chocolate chunks with peanut butter chips

cookie(s) not a distinct chocolate flavor.

208 Chocolate chip, chocolate chunks with peanut butter chips

cookie(s) exterior color or interior crumb color not a tan to medium 

brown color.

209 Chocolate chip, chocolate chunks with peanut butter chips

cookie(s) not crispy or not crunchy or not slightly crumbly, with a 

firm bite.

210 Chocolate chip, chocolate chunks with peanut butter chips

cookie(s) does not have a uniform distribution of dark chocolate 

chunks or peanut butter chips.

Class 2, type I, bake type a, style J, flavor 11– Chocolate chip 

cookies (regular, chunk, or mini chips), Chocolate-covered-crunchypeanut-butter-candy with chocolate chips

108 Chocolate chip cookies with chocolate-covered-crunchy-peanutbutter-candy and chocolate chips do not have a sweet buttery or 

milk-chocolate-covered-crunchy-peanut-butter candy odor or 

flavor.

211 Chocolate chip cookies with chocolate-covered-crunchy-peanutbutter-candy and chocolate chips not crispy or not firm.

212 Chocolate chip cookies with chocolate-covered-crunchy-peanutbutter-candy and chocolate chips do not have a uniform distribution 

of pieces of crunchy peanut butter chocolate candy or chocolate 

chips.
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TABLE I. Product defects 1/ 2/ 3/ - Continued

Category Defect

Major Minor

Class 2, type I, bake type a, style N– Chocolate peanut butter chip 

cookies

109 Chocolate peanut butter chip cookie(s) not a milk chocolate with 

peanut butter chips odor or flavor.

213 Chocolate peanut butter chip cookie(s) not round in shape or not a 

milk chocolate color with a cracked surface. 

214 Chocolate peanut butter chip cookie(s) do not have evenly 

disbursed peanut butter chips.

215 Chocolate peanut butter chip cookie(s) not crispy or not firm.

Class 2, type I, bake type a, style Q, flavor 2– White chocolate chip 

cookies (regular, chunk, or mini chips), With cranberries 

110 White chocolate chip cookie(s) with cranberries not a sweet 

cranberry or white chocolate odor or flavor.

216 White chocolate chip cookie(s) with cranberries exterior color or 

interior crumb not a light tan to medium brown color.

217 White chocolate chip cookie(s) with cranberries not round in shape.

218 White chocolate chips do not have a soft bite.

219 Small cranberry pieces not distributed throughout surface or 

interior.

220 White chocolate chip cookie(s) with cranberries not crispy or not 

crunchy or not slightly crumbly, with a firm bite.
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TABLE I. Product defects 1/ 2/ 3/ - Continued

Category Defect

Major Minor

Class 2, type I, bake type a, style U– Cookies with pan coated 

peanut butter disks

111 Cookie(s) with pan coated peanut butter disks not a sweet vanilla 

odor or not a brown sugar, peanut butter, vanilla flavor.

221 Cookie(s) with pan coated peanut butter disks exterior color or 

interior crumb not a light tan to medium brown color.

222 Cookie(s) with pan coated peanut butter disks not typically round in 

shape.

223 Pan coated peanut butter disks not evenly distributed throughout 

the surface or interior.

224 Cookie(s) with pan coated peanut butter disks not crispy or not 

crunchy or not slightly crumbly, with a firm bite or not with a 

crunch from the pan coated candies.

Class 2, type I, bake type b, style G, flavor 2– Coconut macaroons, 

Chocolate chip

112 Coconut macaroons, chocolate chip cookie(s) not a creamy, sweet, 

distinct coconut flavor or not a distinct chocolate flavor.

225 Coconut macaroons, chocolate chip cookie(s) not light tan to light 

brown in color.

226 Coconut macaroons, chocolate chip cookie(s) not round or not soft 

or not moist with flakes of coconut.

227 Coconut macaroons, chocolate chip cookie(s) do not have a 

uniform distribution of chocolate chips.
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TABLE I. Product defects 1/ 2/ 3/ - Continued

Category Defect

Major Minor

228 Less than 34 coconut macaroons, chocolate chip cookies per tray.

229 Net weight of an individual polymeric tray of coconut macaroons, 

chocolate chip cookies less than 30 ounces (851 grams).

Class 2, type I, bake type b, style J, flavor 10– Chocolate chip 

cookies (regular, chunk, or mini chips), Caramel with chocolate chips

113 Caramel with chocolate chips cookie(s) do not have a distinct

caramel or do not have a distinct chocolate flavor.

230 Caramel with chocolate chips cookie(s) not a light tan color with a 

slightly cracked surface or not round shape.

231 Caramel with chocolate chips cookie(s) do not have a uniform 

distribution of chocolate chips.

232 Caramel with chocolate chips cookie(s) not soft or not slightly 

chewy.

Net weight 6/ 7/

233 Less than 27 cookies in a tray.

234 Net weight of an individual polymeric tray less than 37 ounces

(1049 grams).

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 trans fat content shall be verified by the NLEA “Nutrition Facts” label. Product not 

conforming to the trans fat content as specified in Section C of this document shall be cause 

for rejection of the lot.

3/ 4/ Construction of the oxygen scavenger and compliance with FDA regulations will be 

verified by CoC.

4/ 5/ Thirty (30) grams or more of cookie crumbs, i.e., not discernible pieces, per polymeric 

tray.

5/ 6/ More than half the cookies broken into three or more pieces.

6/ 7/ Applies to all varieties of cookies except for Class 2, Type I, Bake type b, Style G, 

Flavor 2– Coconut macaroons, Chocolate chip.

 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 polymeric tray shall be 

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

empty tray, ovenable tray insert (if utilized), appropriate number of oxygen scavengers, and 

lid. Results shall be reported to the nearest 1 ounce or to the nearest 1 gram.

(3) Oxygen content testing. Eight filled and sealed polymeric trays shall be randomly 

selected from one production lot and individually tested for oxygen content. Testing shall be 

accomplished after the filled and sealed polymeric trays have been allowed to equilibrate at 

room temperature for not less than 72 hours from the time of 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 classified as a major defect and cause for rejection of 

the lot.
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(4) Moisture content testing. Moisture content testing shall be in accordance with

A-A-20295D.

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS, POLYMERIC TRAY)

 A. Packaging and labeling.

(1) Polymeric tray testing. For purposes of clarification, the polymeric tray without 

the lid shall be referred to as the “tray” and the polymeric tray with the lid shall be referred to 

as the “container”. The container and container materials shall be examined for the 

characteristics listed in table I of MIL-PRF-32004, Packaging of Food in Polymeric Trays. 

The lot size, sample unit, and inspection level criteria are provided in table II for each of the 

test characteristics. Any test failure shall be classified as a major defect and shall be cause for 

rejection of the lot. For rough handling survivability at frozen temperature, polymeric tray 

survival rate shall be at least 85 percent.

TABLE II. Polymeric tray quality assurance criteria

Prior to processing

Characteristic Lot size 

expressed in

Sample unit Inspection level

Tray configurations and dimensions Trays 1 tray S-1

Oxygen gas transmission rate of tray Trays 1 tray S-1

Oxygen gas transmission rate of lid Yards 1/2 yard S-1

Water vapor transmission rate of tray Trays 1 tray S-1

Water vapor transmission rate of lid Yards 1/2 yard S-1

Camouflage Containers 1 container S-1
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1/ Lack of visible gap between straight edge and lidding material along entire length of 

lidding and/or lack of tautness by the lidding shall not be scored as defects.

(2) Examination of container. The container shall be examined for the defects listed in 

table II of MIL-PRF-32004 and the labeling defects listed in table III. The lot size shall be 

expressed in containers. The sample unit shall be one processed and labeled container. 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. Fifty sample 

units shall be examined for critical defects. The finding of any critical defect shall be cause 

for rejection of the lot.

TABLE III. Container labeling defects

Category Defect

Major A Minor

101 Polymeric tray lid or body labeling missing or incorrect or illegible.

201 When a pre-printed self-adhering label is used, the label not 

adhering to tray lid (for example, label raised or peeled back from 

edge to corner) or presence of any areas of gaps along the perimeter 

of the label where the label is not properly adhered.

After processing

Characteristic Lot size

expressed in

Sample

unit

Inspection level

Processing Trays 1 tray S-2

Rough handling survivability Test containers 1 container S-2

Headspace (vacuum) 1/ Containers 1 container S-1

Closure seal Containers 1 container S-1

Internal pressure Containers 1 container S-1

Lid opening Containers 1 container S-1
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(3) Label adhesive examination. When self-adhering labels are used, the adhesive 

shall be tested in accordance with ASTM D3330/D3330M, Standard Test Method for Peel 

Adhesion of Pressure-Sensitive Tape. In lieu of testing, a Certificate of Conformance (CoC) 

shall be provided.

 B. Packing.

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

containers shall be examined for the defects listed in table IV. 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 IV. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Inadequate workmanship. 1/

201 Arrangement or number of polymeric trays 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.

 C. Unitization.

(1) Unit load examination. The unit load shall be examined in accordance with the 

requirements of DLA Troop Support Form 3507, Loads, Unit: Preparation of Semiperishable 

Subsistence Items. Any nonconformance shall be classified as a major defect.
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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 Forms

Form 3507 Loads, Unit: Preparation of Semiperishable Subsistence Items

Form 3556 Marking Instructions for Boxes, Sacks, and

Unit Loads of Perishable and Semiperishable Subsistence

MILITARY SPECIFICATIONS

MIL-PRF-32004 Packaging of Food in Polymeric Trays

GOVERNMENT PUBLICATIONS

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

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

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

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

Reinforcing Fiberboard Boxes

D3330/D3330M Standard Test Method for Peel Adhesion of PressureSensitive Tape

D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes
PKG&QAP A-A-20295D (POLYMERIC)

31 December 2013

W/Change 01 5 Jan 17 ES17-012 (DSCP-SS-17-00231)

SUPERSEDING

PKG&QAP A-A-20295C (POLYMERIC)

15 January 2010

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D5118/D5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes 
PKG&QAP A-A-20295D (POLYMERIC)

31 December 2013

W/Change 01 5 Jan 17 ES17-012 (DSCP-SS-17-00231)

SUPERSEDING

PKG&QAP A-A-20295C (POLYMERIC)

15 January 2010

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For DLA Troop Support Website Posting

RDNS-SEC-EM 5 January 2017

TO: Defense Logistics Agency (DLA) - Troop Support – Subsistence DSCP-FTRE

SUBJECT: ES17-012 (DSCP-SS-17-00231); Document change request; change the fat 

content requirement by adding a Trans Fat Free requirement to PKG&QAP A-A-20295D 

Cookies Packaged in a Polymeric Tray, Shelf Stable and PCR-C-024D, Cakes and Brownies, 

Packaged in a Polymeric Tray, Shelf Stable.

1. Natick has initiated an Engineering Support change to incorporate a new requirement for 

Trans Fat Free in PKG&QAP A-A-20295D Cookies Packaged in a Polymeric Tray, Shelf 

Stable and PCR-C-024D, Cakes and Brownies, Packaged in a Polymeric Tray, Shelf Stable.

2. Research indicates that there may be a correlation between dietary intake of Trans Fatty 

Acid (TFA) and coronary heart disease (CHD), weight control, inflammatory response and 

immune dysfunction.

3. TFAs are formed when liquid oils are made into solid fats like shortening and hard 

margarine. However, a small amount of TFAs are found naturally, primarily in animal-based 

foods, including beef, butter and milk, although most TFAs in the diet come from partially 

hydrogenated oils.

4. TFAs have many functional benefits in food processing, particularly for baked products, 

including: increased oxidative stability; improved texture; and extended shelf life; all of 

which are extremely important to combat ration components.

5. CFD initiated research to assess the occurrence and reduction of TFAs in combat ration 

components. Newly formulated TFA free products were produced and subjected to 

accelerated storage studies (6 months at 100°F) to determine the effect of the new 

formulation on quality, acceptability, and shelf life.
PKG&QAP A-A-20295D (POLYMERIC)

31 December 2013

W/Change 01 5 Jan 17 ES17-012 (DSCP-SS-17-00231)

SUPERSEDING

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6. Samples for bakery items that had been stored for 6 months at 100°F were evaluated by 

trained sensory panelists and results indicated the TFA free samples met shelf life 

performance requirements.

7. Based on these findings, Natick recommends the addition of a requirement for 

Cakes/Brownies and Cookies to have a trans fat content not greater than 0 grams per serving.

8. The Service Representatives were contacted and their replies were:

Army: Concurs with Natick 

Marines: Concurs with Natick

9. Natick submits the following changes to the subject documents for all current, pending 

and future procurements until the document is formally amended or revised.

Changes to PKG&QAP A-A-20295D Cookies Packaged in a Polymeric Tray, Shelf 

Stable:

a. page 2, Paragraph C-2, F, change (1) to (2) and insert “(1) Fat. The trans fat 

content shall be not greater than 0 grams per serving.”

b. page 7, Paragraph E-5, TABLE I, Header, insert a new footnote “3/”.

c. page 7, Paragraph E-5, TABLE I, major defect 103, delete footnote “3/” insert 

footnote “4/”.

d. page 8, Paragraph E-5, TABLE I, major defect 104, delete footnote “4/” insert 

footnote “5/”.

e. page 8, Paragraph E-5, TABLE I, minor defect 201, delete footnote “5/” insert 

footnote “6/”.

f. page 8 through page 12 Paragraph E-5, TABLE I, Header (in all Continued 

Headers), insert a new footnote “3/”.

g. page 12, Paragraph E-5, TABLE I, Net weight, delete footnote “6/” insert footnote 

“7/”.
PKG&QAP A-A-20295D (POLYMERIC)

31 December 2013

W/Change 01 5 Jan 17 ES17-012 (DSCP-SS-17-00231)

SUPERSEDING

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h. page 13, Paragraph E-5, TABLE I, Footnotes, after footnote 2/, insert the following 

new footnote “3/ The trans fat content shall be verified by the NLEA “Nutrition Facts” label. 

Product not conforming to the trans fat content as specified in Section C of this document 

shall be cause for rejection of the lot.” Renumber footnotes 3/ through 6/ accordingly.

Changes to PCR-C-024D, Cakes and Brownies, Packaged in a Polymeric Tray, Shelf 

Stable:

a. page 7, Paragraph C-2, H, (1) Type I fat, after last sentence, insert “The trans fat 

content shall be not greater than 0 grams per serving.”

b. page 7, Paragraph C-2, H, (2) Type II fat, insert “The trans fat content shall be not 

greater than 0 grams per serving.”

c. page 16, Paragraph E-5, TABLE I, Header, insert a new footnote “4/”.

d. page 16, Paragraph E-5, TABLE I, major defect 103, delete footnote “4/” insert 

footnote “5/”.

e. page 16, Paragraph E-5, TABLE I, minor defect 204, delete footnote “5/” insert 

footnote “6/”.

f. page 17 through page 23 Paragraph E-5, TABLE I, Header (in all Continued 

Headers), insert a new footnote “4/”.

g. page 23, Paragraph E-5, TABLE I, minor defect 302, delete footnote “6/” insert 

footnote “7/”.

h. pages 24 and 25, Paragraph E-5, TABLE I, Header, insert a new footnote “4/”.

i. page 25, Paragraph E-5, TABLE I, minor defect 330, delete footnote “7/” insert 

footnote “8/”.

j. page 25, Paragraph E-5, TABLE I, minor defect 331, delete footnote “8/” insert 

footnote “9/”.

k. page 25, Paragraph E-5, TABLE I, minor defect 332, delete footnote “9/” insert 

footnote “10/”.
PKG&QAP A-A-20295D (POLYMERIC)

31 December 2013

W/Change 01 5 Jan 17 ES17-012 (DSCP-SS-17-00231)

SUPERSEDING

PKG&QAP A-A-20295C (POLYMERIC)

15 January 2010

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l. page 26, Paragraph E-5, TABLE I, Footnotes, after footnote 3/, insert the following 

new footnote “4/ The trans fat content shall be verified by the NLEA “Nutrition Facts” label. 

Product not conforming to the trans fat content as specified in Section C of this document 

shall be cause for rejection of the lot.” Renumber footnotes 4/ through 9/ accordingly.