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SECTION C

This document covers tuna packaged in flexible pouches, shelf stable 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-20155D TUNA

Types, forms, colors, packing media, flavors, and salt/sodium level(s).

Type B – Flexible Pouch

Form I – Chunk

Color a – Light

Packing Media 1 – Water

Flavor 1 – Lemon Pepper

Salt/sodium level (a) – Regular (no more than 1.5 percent salt)

Type B – Flexible Pouch

Form I – Chunk

Color a – Light

Packing Media 1 – Water

Flavor 3 – Sweet and Spicy

Salt/sodium level (a) – Regular (no more than 1.5 percent salt)

Type B – Flexible Pouch

Form II – Solid

Color b – White (Albacore)

Packing Media 1 – Water

Unflavored

Salt/sodium level (a) – Regular (no more than 1.5 percent salt)
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Packages.

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

Package J - First Strike Ration® (FSR®)

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 the 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 80oF.

 C. General. The product shall be tuna packed in water.

 D. Appearance.

(1) Type B, Form I, Color a, Packing media 1, Flavor 1. The lemon pepper tuna shall 

have a chunk light tuna appearance with black pepper pieces throughout.

(2) Type B, Form I, Color a, Packing media 1, Flavor 3. The sweet and spicy tuna

shall have a chunk light tuna appearance and shall have a red to orange color with red pepper 

flakes throughout.

(3) Type B, Form II, Color b, Packing media 1. The unflavored tuna shall have a 

solid, white albacore tuna packed in water appearance. 
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 E. Odor and Flavor.

(1) Type B, Form I, Color a, Packing media 1, Flavor 1. The lemon pepper tuna shall 

have an odor and flavor of chunk light tuna and shall have a lemon pepper odor and flavor.

(2) Type B, Form I, Color a, Packing media 1, Flavor 3. The sweet and spicy tuna 

shall have an odor and flavor of chunk light tuna with sweet, red pepper note and mild chili 

powder odor and flavor.

(3) Type B, Form II, Color b, Packing media 1. The unflavored tuna shall have a

white albacore tuna odor and flavor. 

 F. Net weight.

(1) Package C.

a. Flavored tuna. The average net weight shall be not less than 4.5 ounces (128 

grams). The net weight of an individual pouch shall be not less than 4.2 ounces (119 grams).

b. Unflavored tuna (Option 1). The average net weight shall be not less than 3.0 

ounces (85 grams). The net weight of an individual pouch shall be not less than 2.7 ounces 

(77 grams).

(2) Package J.

a. Flavored tuna. The average net weight shall be not less than 4.5 ounces (128 

grams). The net weight of an individual pouch shall be not less than 4.2 ounces (119 grams).

b. Unflavored tuna (Option 1). The average net weight shall be not less than 3.0 

ounces (85 grams). The net weight of an individual pouch shall be not less than 2.7 ounces 

(77 grams).

c. Unflavored tuna (Option 2). The average net weight shall be not less than 2.6 

ounces (74 grams). The net weight of an individual pouch shall be not less than 2.3 ounces 

(65 grams).
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 G. Palatability and overall appearance. The finished product shall be equal to or better than 

the approved product standard in palatability and overall appearance.

 H. Analytical. The following analytical and microbiological tests shall be performed on the 

specified tuna product. 

Tuna To be performed Acceptance Level

 Salt/Sodium X level a

 Methlymercury X

 Histamine X

(1) Salt/Sodium testing shall be performed on the specified tuna product. All 

requirements, procedures and testing for salt/sodium shall be in accordance with A-A20155D

(2) Testing for Methylmercury and histamine shall be performed using end-item 

verification testing for each lot. The test method shall be the AOAC 988.11 method for 

methylmercury testing. The test methods for histamine shall be AOAC 977.13 method for 

histamine testing or ELISA method Neogen Veratox for Histamine (AOAC-RI No. 070703). 

The test results for methylmercury shall be reported to the nearest 0.1 ppm. The test results 

for histamine shall be reported to the nearest 1 ppm.

SECTION D

D-1 PACKAGING

The specified product shall be filled into pouches and each pouch without the carton shall be 

packed in accordance with MIL-PRF-44073, Packaging of Food in Flexible Pouches, Type I. 

Product shall be filled into pouches and sealed in accordance with MIL-PRF-44073, 

Packaging of Food in Flexible Pouches, Type I, Style 1.

D-2 LABELING

 A. Pouches. Each pouch shall be correctly and legibly labeled. 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, the product name, lot number and filling 
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equipment number shall be applied. All other marking may be applied before or after thermal 

processing.

(1) Product name (not less than 1/8 inch high). Commonly used abbreviations may 

be used.

(2) Pouch code includes: 1/

 Lot Number

 Filling equipment identification number

 Company code

 Retort identification number and Retort cook number (Optional)

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

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, 

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

product was packaged into the pouch and processed. Following the four digit Julian code, the 

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

NOTE: Commercial pouch graphics (colors, design and labeling) shall be submitted to the 

Contracting Officer for review and approval and to the US Army Natick Soldier Research, 

Development and Engineering Center (RDNS-CFF) for review.

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 D 5118/5118M, Standard Practice 

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

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

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

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

and Reinforcing Fiberboard Boxes.

D-5 MARKING

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

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

Semiperishable Subsistence.
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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 USDC shall be subject to 

periodic review sampling and evaluation. The USDC 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

RDNS-CFF
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15 Kansas Street

Natick, MA 01760-5018

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 USDC 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 product 

examination and the methods of inspection cited in this section and in section 4 of MIL-PRF44073.

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

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

performance requirements in A-A-20155D and specified in 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/ 

Category Defect

Major Minor

General

101 Product not type, form, color, packing media, flavor or salt/sodium level 

as specified.

102 Tuna not an odor and flavor typical of the species that has been subjected 

to proper handling and good manufacturing practices.
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Color

103 Color, “Light” (Color a) or “white” (Color b), not in accordance with 21

CFR § 161.190 (a)(4).
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TABLE I. Product defects 1/ 2/ Continued

Category Defect

Major Minor

Texture

104 Tuna not moist or not tender.

105 Tuna dry or stringy.

Type B, Form I, Color a, Packing media 1, Flavor 1

106 Lemon pepper tuna not chunk light tuna appearance or not with black 

pepper pieces throughout.

107 Lemon pepper tuna not an odor or flavor of chunk light tuna or not a 

lemon pepper odor or flavor.

Type B, Form I, Color a, Packing media 1, Flavor 3

108 Sweet and spicy tuna not a chunk light tuna appearance or not a red to 

orange color or not with red pepper flakes throughout.

109 Sweet and spicy tuna not an odor or flavor of chunk light tuna or not with 

a sweet, red pepper note or not mild chili powder odor or flavor.

Type B, Form II, Color b, Packing media 1

110 Unflavored tuna not a solid white albacore tuna in water appearance.

111 Product not a white albacore tuna odor and flavor.

Net weight

201 Net weight of an individual pouch of flavored tuna less than 4.2 ounces 

(119 grams). 3/ 

202 Net weight of an individual pouch of unflavored tuna (Option 1) less
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TABLE I. Product defects 1/ 2/ Continued

Category Defect

Major Minor

than 2.7 ounces (77 grams). 4/

203 Net weight of an individual pouch of unflavored tuna (Option 2) less 

than 2.3 ounces (65 grams). 5/

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

wood, 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.

3/ Sample average net weight less than 4.5 ounces (128 grams) shall be cause for rejection of 

the lot.

4/ Option 1, sample average net weight less than 3.0 ounces (85 grams) shall be cause for 

rejection of the lot. 

5/ Option 2, sample average net weight less than 2.6 ounces (74 grams) shall be cause for 

rejection of the lot.

 B. Methods of inspection.

(1) Commercial sterility. Commercial sterility shall be verified in accordance with 

FDA regulations.

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

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

pouch. Results shall be reported to the nearest 0.1 ounce or to the nearest 1 gram. 

(4) Methylmercury and histamine testing (Individual samples). The presence of 

methylmercury and histamine shall be tested using three pouches taken from a production lot. 

If the methylmercury and histamine results for each of the three individual samples are 

within the specified allowable levels cited in Box A below, the lot will be considered 

acceptable. Any test failure shall be classified as a critical defect and shall be cause for 

rejection of the lot.

Box A

Individual Test Results for Methylmercury and Histamine

Maximum allowable level for one individual sample shall be:

Methylmercury: Not more than 1.0 ppm

Histamine: Not more that 50 ppm

(5) Methylmercury and histamine testing (Composite samples). The presence of 

methylmercury and histamine shall be tested using three pouches taken from a production lot.

a. Preparation of Composite Sample. The composite sample method for 

methylmercury and histamine shall be derived from three individual sample pouches.

Individually blend the contents of each individual pouch and then divide the contents of each 

individual pouch into two approximately equal portions. One portion of each pouch shall be 

used to create the composite sample. Each portion used to create the composite sample shall 

be of equal weight. Once formed, the composite sample shall be divided into two equal 

portions, one portion to be tested for histamine and one portion to be tested for 

methylmercury. The remaining tuna in each of the three pouches shall be individually 

retained in the event follow-up testing is necessary.

b. Composite test results.

(1) If the test results for histamine and methylmercury for a composite sample are 

within the limits in Box B, the lot shall be accepted.

(2) If the test result for either histamine or methylmercury for a composite sample is 

greater than the limit in Box A, the lot shall be rejected for that test, with no 
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further testing allowed. Any test failure shall be classified as a critical defect and 

shall be cause for rejection of the lot. 

(3) If the test result for either (or both) histamine or methylmercury for a 

composite sample is greater than the allowable level cited in box B (below), but 

not greater than the limit in Box A (above), testing shall revert to individual 

sample testing for the test and for the lot in question. The remaining portions of 

each of the three individual sample pouches, (i.e., the portions of tuna not used for 

the composite) shall be individually tested. If these three meet the limits in Box 

A, the lot shall be accepted. If these three do not meet the limits in Box A, the lot 

shall be rejected. Any retest failure shall be classified as a critical defect and shall 

be cause for rejection of the lot.

Box B

Maximum allowable level for the composite sample tested for Methylmercury and 

histamine shall be:

Methylmercury: Less than or equal to 0.33 ppm

Histamine: Less than or equal to 13 ppm when using the ELISA method

Histamine: Less than or equal to 16 ppm when using the AOAC 977.13 method

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS)

 A. Packaging.

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

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

inspection level criteria for each of the test characteristics are listed below. Any test failure 

shall be classified as a major defect and shall be cause for rejection of the lot.

Characteristic Lot size expressed in Sample unit Inspection level

Oxygen transmission rate yards 1/2 yard S-1

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

Camouflage yards 1/2 yard S-1

Thermal processing pouches 1 pouch S-2

Low temperature pouches 1 pouch S-2
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High temperature pouches 1 pouch S-2

Directional tear, when applicable pouches 1 pouch S-3

(2) Filled and sealed pouch testing. The filled and sealed thermoprocessed or hot-fill 

processed pouches shall be examined for the characteristics listed in table I of MIL-PRF44073 for Type I. The lot size, sample unit, and inspection level criteria for each of the test 

characteristics are listed below. Any test failure shall be classified as a major defect and shall 

be cause for rejection of the lot.

Characteristic Lot size expressed in Sample unit Inspection level

Residual gas volume pouches 1 pouch S-2

Internal pressure pouches 1 pouch S-2 1/

Directional tear pouches 1 pouch S-2

1/ When a three-seal tester is used, a separate set of samples is required for testing of the 

closure seal.

(3) Pouch examination. The pouches shall be examined for the defects listed in table 

II of MIL-PRF-44073 for Type I. 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.

 B. Packing.

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

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

Category Defect

Major Minor

101 Marking missing or incorrect or illegible. 
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102 Inadequate workmanship. 1/

201 More than 40 pounds of product. 

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

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

SECTION J REFERENCE DOCUMENTS

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

solicitation or contract.

DSCP FORMS

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

Perishable and Semiperishable Subsistence

MILITARY SPECIFICATIONS

MIL-PRF-44073 Packaging of Food in Flexible Pouches

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

D 1974 Standard Practice for Methods of Closing, Sealing, and 

Reinforcing Fiberboard Shipping Containers

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 
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AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International