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SECTION C

This document covers fortified snack bread packaged in a flexible pouch for use by the 

Department of Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PCR-S-009D, SNACK BREAD, FORTIFIED, PACKAGED IN A FLEXIBLE POUCH, 

SHELF STABLE

Types.

Type I – Wheat snack bread

Type II – Plain snack bread

Type III – Chipotle snack bread

Type IV – Italian bread sticks

Type V – Multigrain snack bread

Type VI – White wheat snack bread

Styles.

Style A – Single pack

Style B – Twin pack 

Packages.

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

Package J – First Strike Ration® (FSRTM)

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 Performance-based Contract Requirements (PCR) 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 

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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. Appearance.

(1) General. The finished product shall be free from foreign materials. The product 

shall show no evidence of excessive heating (materially darkened or scorched). For Style A, 

the finished product shall be one intact fortified snack bread and shall be from enriched flour 

and shall be fortified with calcium. For Style B, the finished product shall be two intact 

fortified snack breads and shall be made from enriched flour and shall be fortified with 

calcium. For Style B, the finished product shall be easily separable. Types I, II, III, V, and VI

fortified snack bread shall be flat and shall be intact. Types I, II, III, V, and VI surfaces shall 

have docker holes and may be slightly uneven. Type IV fortified Italian bread sticks shall be 

flat with three uniformly spaced straight lines scored onto the surface and shall be intact.

Type IV fortified Italian bread sticks shall break with light pressure into four smaller, 

uniform and rectangular bread stick pieces.

(2) Type I. The fortified wheat snack bread surface shall be a light tan to medium tan 

color and shall have flecks of wheat bran. The fortified wheat snack bread interior crumb 

shall be a paler color than the surface and shall have flecks of wheat bran. 

(3) Type II. The fortified plain snack bread surface shall be a light golden to medium

golden color. The fortified plain snack bread interior crumb shall be an off-white color.

(4) Type III. The fortified chipotle snack bread surface shall be a light tan to medium 

tan color with visible flecks of reddish orange and green seasoning. The fortified chipotle 

snack bread interior crumb shall be a slightly paler color than the surface with visible flecks 

of reddish orange and green seasonings throughout.

(5) Type IV. The fortified Italian bread sticks surface shall be a light tan to medium 

tan color with visible flecks of reddish orange and green seasoning. The fortified Italian 

bread sticks interior crumb shall be a slightly paler color than the surface with visible flecks 

of reddish orange and green seasonings and rosemary throughout.

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(6) Type V. The fortified multigrain snack bread surface shall have a light golden to 

medium golden brown color. Ground grains may contain, but are not limited to, rolled wheat, 

rye nuggets, degermed yellow corn grits, rolled oats, rye flakes, triticale flakes, parboiled 

brown rice, barley flakes, flaxseed, millet, defatted soy grits. The fortified multigrain snack 

bread interior crumb shall be a light golden to medium golden brown color with a visible 

mixture of ground grains distributed throughout and may contain visible air cell pockets.

(7) Type VI. The fortified white wheat snack bread surface shall be a light golden tan

color. The fortified white wheat snack bread interior crumb shall be a paler color than the 

surface and shall be an off-white color.

 D. Odor and flavor. The packaged food shall be free from foreign odors and flavors.

(1) Type I. The fortified wheat snack bread shall have a mild wheat odor. The 

fortified wheat snack bread shall have a slightly sweet, mild wheat flavor and may have a 

slight leavening aftertaste. 

(2) Type II. The fortified plain snack bread shall have a slightly sweet odor and may 

have a mild chemical odor. The fortified plain snack bread shall have a bland, slightly sweet 

flavor and may have a slight leavening aftertaste. 

(3) Type III. The fortified chipotle snack bread shall have a moderate chipotle chili 

spice odor and flavor with a moderate chili heat. A slight leavening aftertaste may be present. 

(4) Type IV. The fortified Italian bread sticks shall have a mild Italian seasoning and 

rosemary odor. The fortified Italian bread sticks shall have a slightly sweet, mild wheat, mild 

Italian seasoning and rosemary flavor and may have a slight leavening aftertaste.

(5) Type V. The fortified multigrain snack bread shall have a mild sweet, cooked 

multigrain odor and flavor.

(6) Type VI. The fortified white wheat snack bread shall have a slightly sweet odor 

and may have a mild leavening odor. The fortified white wheat snack bread shall have a 

bland, slightly sweet flavor and may have a slight leavening aftertaste.

E. Texture.

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(1) Types I, II, III, IV, and VI. The fortified wheat snack bread, fortified plain snack 

bread, fortified chipotle snack bread and fortified Italian bread sticks shall be moist and shall 

have an interior crumb with a short and biscuit-like texture.

(2) Type V. The fortified multigrain snack bread shall be moist and tender and shall 

have an interior crumb with a bread-like texture.

 F. Size. The fortified snack bread dimensions shall be not greater than 4-1/2 inches long 

and 4 inches wide and not greater than 1/2 inch thick at any single point.

G. Net weight. The net weight of an individual pouch shall be not less than 2.0 ounces (57

grams).

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

the approved product standard in palatability and overall appearance.

 I. Analytical requirements.

(1) Fat. The fat content shall be not greater than 12.0 percent. The trans fat content 

shall be not greater than 0 grams per serving.

(2) Moisture. The moisture content shall be not greater than 25.0 percent.

(3) Water activity. The water activity (aw) shall be not greater than 0.85 at 25°C.

(4) Oxygen. The oxygen content of the filled and sealed flexible pouch shall not 

exceed 0.30 percent.

(5) Calcium. The calcium content shall be not less than 175 milligrams (mg) and not 

greater than 225 mg.

C-3 MISCELLANEOUS INFORMATION

THE FOLLOWING IS FOR INFORMATION ONLY. THIS IS NOT A MANDATORY

CONTRACT REQUIREMENT.

 A. Ingredients. 

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(1) Type I. Enriched bleached flour (niacin, reduced iron, thiamine mononitrate, 

riboflavin, folic acid), malted barley flour, water, partially hydrogenated soybean and/or 

cottonseed oils, glycerol, sugar, salt, xanthan gum, gum arabic, extracts of malted barley and

corn, wheat starch, silicon dioxide, hydroxylated lecithin, soy flour, calcium sulfate, 

enzymes, sodium sterol lactylate, leavening (sodium bicarbonate, sodium aluminum 

phosphate), sorbic acid, corn syrup, hydrated monoglycerides, polysorbate 60 (processing 

aid), acetic and propionic acids, yeast, wheat bran. Other ingredients common to the baking 

industry may be used.

(2) Type II. Enriched bleached flour (bleached flour, reduced iron, niacin, thiamine 

mononitrate, riboflavin, folic acid), water, partially hydrogenated soybean and/or cottonseed 

oils, glycerol, salt, xanthan gum, gum arabic, soy flour, calcium sulfate, enzymes, sodium 

sterol lactylate, leavening (sodium bicarbonate, sodium aluminum phosphate), sorbic acid, 

extracts of malted barley and corn, wheat starch, silicon dioxide (anti-caking agent), 

hydroxylated lecithin (processing aid), corn syrup, hydrated monoglycerides, polysorbate 60 

(processing aid), acetic and propionic acids (preservatives), yeast. Other ingredients common 

to the baking industry may be used.

(3) Type III. Enriched bleached wheat flour (bleached flour, malted barley flour, 

niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, partially 

hydrogenated soybean and cottonseed oils, chipotle seasoning (salt, chili pepper and other 

spices, dehydrated red bell pepper, dehydrated onion, sugar, dehydrated garlic, spice 

extractives and extractives of paprika), glycerol, contains 2 percent or less: wheat bran, corn 

syrup, yeast, sorbitan monostearate, hydrated monoglycerides, polysorbate 60, extract of 

malted barley and corn, wheat starch, silicon dioxide, hydroxylated lecithin, soy flour, 

calcium sulfate, enzymes, sodium stearoyl lactylate, leavening (sodium aluminum phosphate, 

baking soda), xanthan gum, gum arabic, sorbic acid (preservative).

(4) Type IV. Enriched bleached flour (wheat flour, malted barley flour, niacin, 

reduced iron, thiamin mononitrate, riboflavin, folic acid), water, partially hydrogenated 

soybean oil, glycerol, sugar, wheat bran, contains 2 percent or less: corn syrup, Italian 

seasoning (spices, salt, less than 2 percent soybean oil added as a processing aid), garlic, 

natural flavors, onion powder, tapioca maltodextrin, autolyzed yeast extract, enzyme 

modified butter and buttermilk powder (butter [cream, salt]), dry buttermilk, mono- and 

diglycerides), salt, tricalcium phosphate, silicon dioxide, partially hydrogenated soybean oil, 

leavening (baking soda, sodium aluminum phosphate), malt (malted barley flour, corn, wheat 

starch, silicon dioxide, lecithin), dough conditioner (soy flour, calcium sulfate, sodium 

stearoyl lactylate, yeast, sorbitan monostearate, ascorbic acid, water and monoglycerides with 

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propionic acid and phosphoric acid (added as preservatives) salt, potassium sorbate 

(preservative).

(5) Type V. Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced 

iron, thiamin mononitrate, riboflavin, and folic acid), water, sugar, whole grain yellow corn, 

oat flakes, hulled barley flakes, rye chops, wheat flakes, molasses, millet, sesame seed, rolled 

wheat, rye nuggets, degermed yellow corn grits, rolled oats, rye flakes, tritical flakes, 

parboiled brown rice, flax seed, defatted soy grits, malt, glycerine, trehalose, wheat gluten, 

canola oil, salt, yeast, xanthan gum, DATEM 1/, soy oil, L-cysteine, potassium iodate, 

azodicarbonamide, monoglycerides, milk protein concentrate, nonfat dry milk, caramel color, 

ascorbic acid, sorbic acid.

1/ DATEM (Diacetyl Tartaric Acid Ester of monoglyceride) is an emulsifier.

(6) Type VI. Enriched bleached flour (wheat flour, malted barley flour, niacin, 

reduced iron, thiamin mononitrate, riboflavin, folic acid), water, partially hydrogenated 

soybean and cottonseed oils, snack bread premix [sugar, salt, calcium sulfate, sodium 

aluminum phosphate, sodium bicarbonate, dough conditioner (soy flour, calcium sulfate, 

sorbic acid and enzyme), gum Arabic, malt (malted barley flour, corn, wheat starch, silicone 

dioxide, lecithin), sodium stearoyl lactylate, xanthan gum, sorbic acid, partially hydrogenated 

soybean oil], glycerol, white whole wheat flour, contains 2 percent or less: natural flavor, 

mixed tocopherols, corn syrup, yeast, monoglycerides with propionic acid and phosphoric 

acid (added as preservatives), salt.

Note: Types I - VI product supplied by Sterling Foods LLC, 1075 Arion Parkway, San 

Antonio, TX 78216.

SECTION D

D-1 PACKAGING

 A. Packaging. For Style A, one fortified snack bread and one intact oxygen scavenger shall 

be packaged in a preformed or form-fill-seal barrier pouch. For Style B, two fortified snack 

breads and one intact oxygen scavenger shall be packaged in a preformed or form-fill-seal 

barrier pouch. 

(1) Preformed pouches.

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 a. Pouch material. The preformed pouch shall be fabricated from 0.002 inch thick 

ionomer or polyethylene film laminated or extrusion coated to 0.00035 inch thick aluminum 

foil which is then laminated to 0.0005 inch thick polyester. Tolerances for thickness of 

plastic films shall be plus or minus 20 percent and tolerance for the foil layer shall be plus or 

minus 10 percent. The material shall show no evidence of delamination, degradation, or 

foreign odor when heat sealed or fabricated into pouches. The material shall be suitably 

formulated for food packaging and shall not impart an odor or flavor to the product. The 

complete exterior surface of the pouch shall be uniformly colored in the range of 20219, 

30219, 30227, 30279, 30313, 30324, or 30450 of FED-STD-595, Colors Used in 

Government Procurement.

 b. Pouch construction. The pouch shall be a flat style preformed pouch having 

maximum inside dimensions of 5-1/2 inches wide by 6-3/4 inches long. The pouch shall be 

made by heat sealing three edges with 3/8 inch (- 1/8, + 3/16 inch) wide seals. The side and 

bottom seals shall have an average seal strength of not less than 6 pounds per inch of width 

and no individual specimen shall have a seal strength of less than 5 pounds per inch of width. 

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. A tear nick, notch or serrations shall be 

provided to facilitate opening of the filled and sealed pouch. A 1/8 inch wide lip may be 

incorporated at the open end of the pouch. 

 c. Pouch filling and sealing. The product and one oxygen scavenger shall be 

inserted into the pouch. The filled pouch shall be sealed. 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.

(2) Horizontal form-fill-seal pouches.

 a. Pouch material. The horizontal form-fill-seal pouch shall consist of a formed 

tray-shaped body with a flat sheet, heat sealable cover or a tray-shaped body with a trayshaped heat sealable cover. The tray-shaped body and the tray-shaped cover shall be 

fabricated from a 3-ply flexible laminate barrier material consisting of, from outside to 

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inside, 0.0009 inch thick oriented polypropylene bonded to 0.0007 inch thick aluminum foil 

with 10 pounds per ream pigmented polyethylene or adhesive and bonding the opposite side 

of the aluminum foil to 0.003 inch thick ionomer or a blend of not less than 50 percent linear 

low density polyethylene and polyethylene. The linear low density polyethylene portion of 

the blend shall be the copolymer of ethylene and octene-1 having a melt index range of 0.8 to 

1.2 g/10 minutes in accordance with ASTM D1238, Standard Test Method for Flow Rates of 

Thermoplastics by Extrusion Plastometer and a density range of 0.918 to 0.922 g/cc in 

accordance with ASTM D1505, Standard Test Method for Density of Plastics by DensityGradient Technique. Alternatively, 0.0005 inch thick polyester may be used in place of the 

oriented polypropylene as the outer ply of the laminate. The flat sheet cover shall be made of 

the same 3-ply laminate as specified for the tray-shaped body except the aluminum foil 

thickness may be 0.00035 inch. Tolerances for thickness of plastic films shall be plus or 

minus 20 percent and tolerance for the foil layer shall be plus or minus 10 percent. The color 

requirements of the exterior of the pouch shall be as specified in D-1,A(1)a. 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 any odor or flavor to the product.

 b. Pouch construction. The tray-shaped body and the tray-shaped cover shall be 

formed by drawing the flexible laminate material into an appropriately shaped cavity. The 

flat cover shall be in the form of a flat sheet of the barrier material taken from roll stock. The 

product and one oxygen scavenger shall be placed into the tray-shaped body of the pouch. 

Pouch closure shall be effected by heat sealing together the cover and body along the entire 

pouch perimeter. The closure seal width shall be a minimum of 1/8 inch. The closure seal 

shall have an average seal strength of not less than 6 pounds per inch of width and no 

individual specimen shall have a seal strength of less than 5 pounds per inch of width. 

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. The maximum outside dimensions of the 

sealed pouch shall be 6 inches wide by 6 inches long. A tear nick, notch or serrations shall be 

provided to facilitate opening of the filled pouch. The sealed pouch shall not show any 

evidence of material degradation, aluminum stress cracking, delamination or foreign odor. 

Heat seals shall be free of 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.

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(3) Oxygen scavenger. The oxygen scavenger shall be constructed of materials that 

are safe for direct and 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. 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

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 2013 would be coded as 3045. 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, burst grade 200 or ECT grade 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.

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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. 

The approved first article or product demonstration model shall be used as the product 

standard for periodic review evaluations. All food components that are inspected by the 

USDA shall be subject to periodic review sampling and evaluation. The USDA shall select 

sample units during production of contracts and submit them to the following address for 

evaluation:

US Army Research, Development and Engineering Command

Natick Soldier Research, Development and Engineering Center

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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. 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.

(2) Conformance inspection. Conformance inspection shall include the product 

examinations/tests and methods of inspection cited in this section and in section 4 of MILPRF-44073.

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

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

performance requirements specified in Section C of this Performance-based Contract 

Requirements document utilizing the double sampling plans indicated in ANSI/ASQ Z1.4. 

The lot size shall be expressed in pouches. The sample unit shall be the contents of one 

pouch. The inspection level shall be S-3 and the acceptable quality level (AQL), expressed in 

terms of defects per hundred units, shall be 1.5 for major defects and 4.0 for minor defects. 

Defects and defect classifications are listed in table I. 

TABLE I. Product defects 1/ 2/ 3/ 4/ 5/

Category Defect

Major Minor

General

101 Product not type or not style as specified.

102 Evidence of excessive heating (materially darkened or scorched).

103 Pouch does not contain one intact oxygen scavenger. 56/

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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ - Continued

Category Defect

Major Minor

Appearance 

104 Types I, II, III, V, and VI fortified snack bread not flat or not intact. 67/

105 Type IV fortified Italian bread sticks not flat or not with three 

uniformly spaced straight lines scored onto the surface or not intact. 67/

201 Types I, II, III, V, and VI surfaces do not have docker holes.

202 Type IV fortified Italian bread sticks do not break with light pressure 

into four smaller, uniform, rectangular bread stick pieces.

203 Type I fortified wheat snack bread surface not a light tan to medium tan 

color or does not have flecks of wheat bran.

204 Type I fortified wheat snack bread interior crumb not a paler color than 

the surface or does not have flecks of wheat bran.

205 Type II fortified plain snack bread surface not a light golden to medium 

golden color.

206 Type II fortified plain snack bread interior crumb not an off-white

color.

207 Type III fortified chipotle snack bread surface not a light tan to medium 

tan color or not with visible flecks of reddish orange seasoning or not 

with visible flecks of green seasoning.

208 Type III fortified chipotle snack bread interior crumb not a slightly

paler color than the surface or not with visible flecks of reddish orange 

and green seasonings throughout.

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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ - Continued

Category Defect

Major Minor

209 Type IV fortified Italian bread sticks surface not a light tan to medium 

tan color or not with visible flecks of reddish orange seasoning or not 

with visible flecks of green seasoning.

210 Type IV fortified Italian bread sticks interior crumb not a slightly paler 

color than the surface or not with visible flecks of reddish orange and

green seasonings and rosemary throughout.

211 Type V fortified multigrain snack bread surface not a light golden to 

medium golden brown color.

212 Type V fortified multigrain snack bread interior crumb not a light 

golden to medium golden brown color or not with a visible mixture of 

ground grains distributed throughout.

213 Type VI fortified white wheat snack bread surface not a light golden tan 

color.

214 Type VI fortified white wheat snack bread interior crumb not a paler 

color than the surface or not an off-white color.

215 Style B product not easily separable.

Odor and flavor

106 Type I fortified wheat snack bread does not have a mild wheat odor.

107 Type I fortified wheat snack bread does not have a slightly sweet, mild 

wheat flavor. 78/

108 Type II fortified plain snack bread does not have a slightly sweet odor. 

89/

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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ - Continued

Category Defect

Major Minor

109 Type II fortified plain snack bread does not have a bland, slightly sweet 

flavor. 78/

110 Type III fortified chipotle snack bread does not have a moderate 

chipotle chili spice odor.

111 Type III fortified chipotle snack bread does not have a moderate 

chipotle chili spice flavor with a moderate chili heat. 78/

112 Type IV fortified Italian bread sticks do not have a mild Italian 

seasoning and rosemary odor.

113 Type IV fortified Italian bread sticks do not have a slightly sweet, mild 

wheat, mild Italian seasoning and rosemary flavor. 78/

114 Type V fortified multigrain snack bread does not have a mild sweet, 

cooked multigrain odor or flavor.

115 Type VI fortified white wheat snack bread does not have a slightly 

sweet odor. 910/

116 Type VI fortified white wheat snack bread does not have a bland,

slightly sweet flavor. 78/

Texture

216 Types I, II, III, IV, and VI fortified snack bread not moist.

217 Types I, II, III, IV, and VI fortified snack bread interior crumb not a 

short or not a biscuit-like texture.

218 Type V fortified multigrain snack bread not moist or not tender.

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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ - Continued

Category Defect

Major Minor

219 Type V fortified multigrain snack bread interior crumb not a bread-like 

texture.

Size

220 Fortified snack bread dimensions not as specified.

Net weight

221 Net weight of individual pouch less than 2.0 ounces (57 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.

3/ The requirement for enriched flour shall be verified by Certificate of Conformance (CoC).

4/ Fat and calcium content shall be verified by the Nutrition Facts (NLEA) label and a CoC

from the contractor.

5/ 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.

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

verified by CoC.

67/ Not intact means a piece of fortified snack bread that is missing a portion (fragment) or is 

broken into three pieces or more. For the Type IV fortified Italian bread sticks, the product 

should not have a missing piece or fragment and the four bread sticks should not be

separated.

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78/ A slight leavening aftertaste may be present.

89/ May have a mild chemical odor.

910/ May have a mild leavening odor.

 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 and 

one oxygen scavenger. Results shall be reported to the nearest 0.1 ounce or to the nearest 1

gram.

(3) Analytical. The sample to be analyzed shall be a composite of eight filled and 

sealed pouches which have been selected at random from the lot. The composite sample shall 

be prepared and analyzed in accordance with the following methods of the Official Methods 

of Analysis (OMA) of AOAC International:

Test Method Number

Moisture 925.45A, 985.14, 2007.04, or 2008.06

Test results shall be reported to the nearest 0.1 percent. Government verification will be 

conducted through actual testing by a Government laboratory. Any result not conforming to 

the analytical requirement shall be cause for rejection of the lot.

(4) Water activity (aw) testing. Eight filled and sealed pouches shall be randomly 

selected from one production lot and tested for aw in accordance with the latest edition of the 

Official Methods of Analysis (OMA) of AOAC International, method 978.18, using an 

electric hygrometer system self-temperature controlled (at 25°C) or an equivalent instrument. 

Water activity shall be determined not less than 4 days but not more than 14 days after 

baking to allow moisture equilibration in the product. The sample unit shall be a specimen 

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from the center of the product. Test results shall be reported to the nearest 0.01 aw. 

Government verification will be conducted through actual testing by a Government 

laboratory. Any nonconforming aw result shall be cause for rejection of the lot.

(5) Oxygen content testing. Eight filled and sealed pouches shall be randomly 

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

accomplished after the filled and sealed pouches have been allowed to equilibrate at room 

temperature for not less than 48 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 shall be cause for rejection of the lot.

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.

Characteristic Requirement paragraph Test procedure

Thickness of films for laminated 

material

D-1,A(1)a and D-1,A(2)a ASTM D2103 1/

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

Laminated material 

identification and construction

D-1,A(1)a and D-1,A(2)a Laboratory evaluation

Color of laminated material D-1,A(1)a and D-1,A(2)a FED-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

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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.

TABLE II. Filled and sealed pouch defects 1/

Category Defect

Major Minor

101 Tear or hole or open seal.

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

103 Presence of delamination. 3/

104 Unclean pouch. 4/

105 Pouch has foreign odor.

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

impairs visual detection of seal defects. 5/

107 Not packaged as specified.

108 Presence of stress cracks in the aluminum foil. 6/ 7/

201 Label missing or incorrect or illegible.

202 Tear nick or notch or serrations missing or does not facilitate 

opening.

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TABLE II. Filled and sealed pouch defects 1/ - Continued

Category Defect

Major Minor

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

204 Presence of delamination. 3/

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

2/ The effective closure seal is defined as any uncontaminated, fusion bonded, continuous 

path, minimum 1/16 inch wide, from side seal to side seal that produces a hermetically sealed 

pouch.

3/ Delamination defect classification:

Major - Delamination of the outer ply in the pouch seal area that can be propagated to 

expose aluminum foil at the food product edge of the pouch after manual flexing of the 

delaminated area. To flex, the delaminated area shall be held between the thumb and 

forefinger of each hand with both thumbs and forefingers touching each other. The 

delaminated area shall then be rapidly flexed 10 times by rotating both hands in alternating 

clockwise- counterclockwise directions. Care shall be exercised when flexing delaminated 

areas near the tear notches to avoid tearing the pouch material. After flexing, the 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 

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product edge of the seal. All other minor outer ply delamination in the pouch seal area or 

isolated spots of delamination in the body of the pouch that do not propagate when flexed as 

described above shall be classified as minor defects.

4/ Outer packaging shall be free from foreign matter which is unwholesome, has the potential 

to cause pouch damage (for example, glass, metal filings) or generally detracts from the clean 

appearance of the pouch. The following examples shall not be classified as defects for 

unclean:

 a. Foreign matter which presents no health hazard or potential pouch damage and 

which can be readily removed by gently shaking the package or by gently brushing the pouch 

with a clean dry cloth.

 b. Dried product which affects less than 1/8 of the total surface area of one pouch 

face (localized and aggregate).

5/ If doubt exists as to whether or not the sealing equipment leaves an impression or design 

on the closure seal surface that could conceal or impair visual detection of seal defects, 

samples shall be furnished to the contracting officer for a determination as to acceptability.

6/ Applicable to form-fill-seal pouches only.

7/ The initial examination shall be a visual examination of the closed package. Any suspected 

visual evidence of stress cracks in the aluminum foil (streaks, breaks, or other disruptions in 

the laminated film) shall be verified by the following physical examination. To examine for 

stress cracks, the inside surface of both tray-shaped bodies shall be placed over a light source 

and the outside surface observed for the passage of light. Observation of light through the 

pouch material in the form of a curved or straight line greater than 2 mm in length shall be 

evidence of the presence of stress cracks. Observation of light through the pouch material in 

the form of a curved or straight line 2 mm in length or smaller or of a single pinpoint shall be 

considered a pinhole. Observation of ten or more pinholes per pouch shall be evidence of 

material degradation.

 B. Methods of inspection.

(1) Seal testing. The pouch seals shall be tested for seal strength as required in a, b, or 

c, as applicable.

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 a. Unfilled preformed pouch seal 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 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 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 formfill-seal pouches, three adjacent specimens shall be cut from each side and each end of each 

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

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

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

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

for rejection of the lot.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

considered a test failure and 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

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

Perishable and Semiperishable Subsistence

FEDERAL STANDARD

FED-STD-595 Colors Used in Government Procurement

NON-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

D1238 Standard Test Method for Melt Flow Rates of 

Thermoplastics by Extrusion Plastometer

D1505 Standard Test Method for Density of Plastics by the 

Density-Gradient Technique

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

Reinforcing Fiberboard Boxes

D2103 Standard Specification for Polyethylene Film and Sheeting

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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

AOAC INTERNATIONAL www.aoac.org

 Official Methods of Analysis (OMA) of the AOAC International

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For DLA Troop Support Website Posting

RDNS-SEC-F 23 January 2015

TO: DLA Troop Support - Subsistence

SUBJECT: ES15-021 (DSCP-SS-15-00452); Request change to Fat content requirements for 

Performance-based Contract Requirements (PCR) document PCR-S-009D, Snack Bread, 

Fortified, Packaged in a Flexible Pouch, Shelf Stable, to incorporate a new Trans Fat Free 

requirement 

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

Trans Fat Free in PCR-S-009D, Snack Bread, Fortified, Packaged in a Flexible Pouch, 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.

6. Samples for bakery items that had been stored for 6 months at 100o

F were evaluated by 

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

performance requirements. 

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

Bread to have a trans fat content not greater than 0 grams per serving. The recommended 

change will not impact other standards related to product and performance, which will 

continue to be required to be met satisfactorily.

8. Natick submits the following changes to the subject document for all current, pending, 

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

a. page 4, Paragraph C-2, I(1), after the first sentence, insert a new second sentence “The

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

b. page 11, Paragraph E-5, Table I Header, insert a new footnote “5/”.

c. page 11, Paragraph E-5, Table I, major defect 103, delete footnote “5/” insert footnote 

“6/”.

d. page 12, Paragraph E-5, Table I, major defect 104, delete footnote “6/” insert footnote 

“7/”.

e. Page 12, Paragraph E-5, Table I, major defect 105, delete footnote “6/” insert footnote 

“7/”.

f. page 13, Paragraph E-5, Table I, major defect 107, delete footnote “7/” insert footnote 

“8/”.

g. page 13, Paragraph E-5, Table I, major defect 108, delete footnote “8/” insert footnote 

“9/”.

h. page 14, Paragraph E-5, Table I, major defect 109, delete footnote “7/” insert footnote 

“8/”.

i. page 14, Paragraph E-5, Table I, major defect 111, delete footnote “7/” insert footnote 

“8/”.

j. page 14, Paragraph E-5, Table I, major defect 113, delete footnote “7/” insert footnote 

“8/”.

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k. page 14, Paragraph E-5, Table I, major defect 115, delete footnote “9/” insert footnote 

“10/”.

l. page 14, Paragraph E-5, Table I, major defect 116, delete footnote “7/” insert footnote 

“8/”.

m. page 15, Paragraph E-5, Table I, Footnotes, after footnote 4/ insert the following new 

footnote “5/ 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 5/ through 9/ accordingly.

9. Attached is Change 02, PCR-S-009D, Snack Bread, Fortified, Packaged in a Flexible 

Pouch, Shelf Stable, dated 23 January 2015, with the changes highlighted.

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