PKGQA20259 

15 November 2000 

W/Change 04 04 Aug 06 

1 

SECTION C

This document covers picante sauce packaged in a flexible pouch for use by the Department 

of Defense as a component of operational rations. 

C-1 ITEM DESCRIPTION

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR CID A-A-20259 PICANTE SAUCE 

 Types. 

 Type II – Medium 

C-2 PERFORMANCE REQUIREMENTS

 A. Product standard. A sample shall be subjected to first article or product 

demonstration model inspection as applicable, in accordance with the tests and 

inspections of Section E of the Packaging Requirements and Quality Assurance Provisions. 

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

months at 80°F. 

 D. Appearance. The finished product shall be a deep reddish brown color with small 

pieces of onion and jalapeno peppers. The packaged food shall be free from foreign 

materials. 

 E. Odor and flavor. The packaged food shall be slightly acidic and shall have an odor 

and flavor of tomato with spices and jalapeno peppers. 

 F. Texture. The picante sauce shall be smooth and moderately thick tomato sauce matrix 

with small distinct pieces of onion and jalapeno peppers. 

 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. Net weight. The net weight of one serving of product shall be 1.5 ounces. 

 I. Analytical requirements. For all types specified, the pH, soluble solids, 

consistency and pungency requirements and procedures shall be in accordance with A-A20259A. 

(1) Salt content. The salt content shall be not less than 2.5 percent and not 

greater then 3.0 percent.

(2) Soluble solids. The soluble solids content shall be not less than 9.5 percent 

and not greater than 11.5 percent.

(3) Acidity (acetic acid). The acidity content shall be not less than 0.90 percent 

and not greater than 1.15 percent.

(4) pH level. The pH level shall be not greater than 4.1.

 J. Salt content. The salt content shall be not less than 2.5 percent and not greater 

then 3.0 percent. 

 K. Titratable acidity. The acidity content shall be not less than 0.90 percent and not 

greater than 1.15 percent. 

Comment [p1]: Natick case 

ES06-069 DSCP-SS-06-55338 

cgange 04 4 AUG 06. Section 

C-2, I. Analytical 

Requirements. Delete 

subparagraphs (1) through 

(4). Insert after 

Analytical Requirements.: 

“For all types specified, 

the pH, soluble solids, 

consistency and pungency 

requirements and procedures 

shall be in accordance with 

A-A-20259A 

Comment [p2]: Natick case 

ES06-069 DSCP-SS-06-55338. 

Change 04 4 Aug 06 Section 

C-2, Add new subparagraph 

J:Salt content. The salt 

content shall be not less 

than 2.5 percent and not 

greater than 3.0 percent

Comment [p3]: Natick Case 

ES06-069 DSCP-SS-06055338 

change 04 4 Aug 06. Section 

C-2, Add new subparagraph 

K. Titratable acidity. The 

acidity content shall be not 

less than 0.90 percent and 

not greater than 1.15 

percent. 
PKGQA20259 

15 November 2000 

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2 

SECTION D

D-1 PACKAGING

 A. Packaging. One and one half ounces of product shall be filled in a preformed 

barrier pouch as described below. 

(1) Preformed pouch. 

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

thick polyolefin film laminated or extrusion coated to 0.00035 inch thick aluminum foil 

which is then laminated to 0.0005 inch thick polyester. The three plies shall be 

laminated with the polyester on the exterior of the pouch. The polyolefin layer of bag 

material shall be suitably formulated for hot fill or post-fill processing. All 

tolerances for thickness of pouch materials shall be plus or minus 20 percent. The 

material shall show no evidence of delamination, degradation, or foreign odor when heatsealed 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 through 30219 or 

30279 through 30313 or 30324 through 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 2-9/16 inches wide by 5-5/16 inches long. The pouch shall 

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

heat seals shall be made in a manner that will assure hermetic 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 

when tested as specified in E-6,A,(4),a. 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 as specified in E-6,A,(4),c. A tear nick or tear notch or serrations 

shall be provided on one outside edge or two opposite outside edges of the pouch to 

facilitate easy opening of the filled and sealed pouch. A 1/8 inch (+1/16 inch) wide lip 

may be incorporated at the open end of the pouch to facilitate opening and filling of the 

pouch. 

 c. Pouch filling and sealing One ounce of barbeque sauce shall be filled into the 

pouch and the filled pouch shall be sealed. 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 

when tested as specified in E-6,A,(4),b. 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 as specified in E-6,A,(4),c. 

D-2 LABELING

 A. Pouches. Each pouch shall be clearly printed or stamped in a manner that does not 

damage the pouch with permanent black ink or other, dark, contrasting color which is free 

of carcinogenic elements. The information shall be located on the body of the pouch not 

closer than 1/16 inch to any seal. If a non-contact type printer is used, the information 

may be located anywhere on the pouch (in one complete print), except the closure seal 

area. The label shall contain the following information: 
PKGQA20259 

15 November 2000 

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3 

Product name (letters not less than 1/8 inch high) 

Date 1/ 

Net weight 

Contractor’s name and address 

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

(NLEA) and all applicable FDA/USDA 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, 2 June 2000 would be coded as 0154. The Julian day code shall represent the day 

the product was packaged into the pouch. 

D-3 PACKING

 A. Packing for shipment to ration assembler. Not more than 40 pounds of pouched 

product shall be packed flat in layers in a fiberboard shipping container constructed in 

accordance with style RSC-L, class domestic, variety SW, grade 200 of ASTM D 5118, 

Standard Practice for Fabrication of Fiberboard Shipping Boxes. Each container shall be 

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

Sealing, and Reinforcing Fiberboard Shipping Containers. 

D-4 MARKING

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

Form 3556, Marking Instructions for Shipping Cases, Sacks and Palletized/Containerized 

Loads of Perishable and Semiperishable Subsistence. 

SECTION E INSPECTION AND ACCEPTANCE

The following quality assurance criteria, utilizing ANSI/ASQC Z1.4-1993, Sampling 

Procedures and Tables for Inspection by Attributes, are required. When required, the 

manufacturer shall be required to 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: 
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(1) Product standard inspection. The first article or product demonstration model 

shall be inspected in accordance with the provisions of this document and evaluated for 

overall appearance and palatability. Any failure to conform to the performance 

requirements or any appearance or palatability failure, shall be cause for rejection of 

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

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

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

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

address for evaluation: 

US Army Soldier & Biological Chemical Command 

Soldiers System Ctr., Natick Soldier Center 

Attn: AMSSB-RCF-F(N) 

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 two (2) working days upon 

completion of all USDA inspection requirements. The sample units will be evaluated for 

the characteristics of appearance, odor, flavor, texture and overall quality. Failure of 

samples to conform to all such characteristics may be cause for rejection. 

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

examination and the methods of inspection cited in this section. 

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

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

performance requirements specified in Section C of this Packaging Requirements and 

Quality Assurance Provisions document and A-A-20259 utilizing the double sampling plans 

indicated in ANSI/ASQC Z1.4 - 1993. 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

Appearance

201 Product not type specified. 

101 Product not a deep reddish brown color with small pieces of onion and 

jalapeno peppers. 

Odor and flavor

102 Picante sauce odor or flavor not a tomato with spices and jalapeno 

peppers. 

103 Product not medium type II pungency. 

202 Product not slightly acidic. 

Texture

203 Product not smooth or not moderately thick with small distant pieces 
PKGQA20259 

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5 

of onion and jalapeno peppers. 

Weight

204 Net weight less than 1.5 ounces. 

1/ The presence of foreign material for example, dirt, insect parts, hair, wood, glass, 

metal or mold, or foreign odors or flavors such as, but not limited to burnt, scorched, 

rancid, sour, or stale 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. 

 B. Methods of inspection. 

 (2) Shelf life. The contractor shall provide a certificate of conformance that the 

product has a 3 year 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. 

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

by weighing each sample unit on a suitable scale tared with a representative empty pouch. 

Results shall be reported to the nearest 0.1 ounce. 

(4) 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 composited sample 

shall be prepared (see NOTE) and analyzed in accordance with the following methods of the 

Official Methods of Analysis of AOAC International: 

 Test Method Number

 Salt 941.13 

 Soluble solids 932.12

 Acidity 942.15 

 pH 981.12

Test results for soluble solids and salt shall be reported to the nearest 0.1 percent. 

Test results for acidity shall be reported to the nearest 0.01 percent. Test results for 

pH shall be reported to the nearest 0.1 unit. Any nonconforming results shall be cause 

for rejection of the lot. 

NOTE: The USDA will use AOAC method 983.18 for preparation of the sample. 

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING MATERIALS)

 A. Packaging. 

 (1) Pouch material certification. Material listed below may be accepted on the 

basis of a contractor's certification of conformance to the indicated requirements. In 

addition, compliance to the requirements for inside pouch dimensions and dimensions of 

manufacturer's seals may be verified by certificate of conformance. 

 Requirement 

Requirement paragraph Test procedure

Thickness of films for D-1,A,(1),a As specified in ASTM D 2103 1/ 

laminated material 

Aluminum foil thickness D-1,A,(1),a As specified in ASTM B 479 2/ 

Comment [p4]: Natick case 

ES06-069 DSCP-SS-06-55338. 

change 04 4 Aug 06, Section 

E-5, B. (4) Analytical. 

Under Test and Method 

Number, delete “Soluble 

solids ... 932.12” and delete 

“pH ... 981.12”. Delete the 

first sentence of the 

following paragraph “Test 

results for soluble solids...” 

and delete the third 

sentence “Test results for 

pH...”. 
PKGQA20259 

15 November 2000 

W/Change 04 04 Aug 06 

6 

Laminated material D-1,A,(1),a Laboratory evaluation 

identification and 

construction 

Color of laminated D-1,A,(1),a Visual evaluation by FED-STD-595 3/ 

material 

1/ ASTM D 2103 Specification for Polyethylene Film and Sheeting 

2/ ASTM B 479 Specification for Annealed Aluminum Foil For Flexible Barrier Application 

3/ FED-STD-595 Colors Used in Government Procurement 

 (2) Unfilled preformed pouch certification. A certification of conformance may be 

accepted as evidence that unfilled pouches conform to the requirements specified in D1,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,A,(4),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, 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/ 

201 Label smudges, is missing, incorrect, or illegible. 

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

203 Seal width less than 1/8 inch but greater than 1/16 inch. 

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 
PKGQA20259 

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7 

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

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

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

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

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

flexing, the separated outer ply shall be grasped between thumb and forefinger and gently 

lifted toward the food product edge of the seal or if the separated area is too small to 

be held between thumb and forefinger, a number two stylus shall be inserted into the 

delaminated area and a gentle lifting force applied against the outer ply. If separation 

of the outer ply can be made to extend to the product edge of the seal with no 

discernible resistance to the gentle lifting, the delamination shall be classified as a 

major defect. Additionally, spot delamination of the outer ply in the body of the pouch 

that is able to be propagated beyond its initial borders is also a major defect. To 

determine if the laminated area is a defect, use the following procedure: Mark the 

outside edges of the delaminated area using a bold permanent marking pen. Open the pouch 

and remove the contents. Cut the pouch transversely not closer than 1/4 inch (+1/16 inch) 

from the delaminated area. The pouch shall be flexed in the area in question using the 

procedure described above. Any propagation of the delaminated area, as evidenced by the 

delaminated area exceeding the limits of the outlined borders, shall be classified as a 

major defect. 

 Minor - Minor delamination of the outer ply in the pouch seal area is acceptable 

and shall not be classified as a minor defect unless it extends to within 1/16 inch of 

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

seal area or isolated spots of delamination in the body of the pouch that do not 

propagate when flexed as described above shall be classified as minor defects. 

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

potential to cause pouch damage (for example, glass, metal filings) or generally detracts 

from the clean appearance of the pouch. The following examples shall not be classified as 

defects for unclean: 

 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). 

 c. Water spots. 

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. 

 (4) Seal testing. The pouch seals shall be tested for seal strength as required in 

a, b, or c, as applicable. 

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

pouch shall be tested for seal strength in accordance with ASTM F 88, Seal Strength of 

Flexible Barrier Materials. The lot size shall be expressed in pouches. 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 cause for rejection of the lot. 
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8 

 b. Pouch closure seal testing. The closure seals of the pouches shall be tested 

for seal strength in accordance with ASTM F 88. The lot size shall be expressed in 

pouches. The sample size shall be the number of pouches indicated by inspection level S1. For the closure seal on preformed pouches, three adjacent specimens shall be cut from 

the closure seal 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 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 

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 the effective closure seal width to less than 1/16 inch (see table II, 

footnote 2/) shall be considered a test failure. Any test failure shall be 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 III 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 III. Shipping container and marking defects

Category Defect 

Major Minor

101 Marking omitted, incorrect, illegible, or improper size, location 

sequence or method of application. 

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

DSCP FORM 

 DPSC FORM 3556 Marking Instructions for Shipping Cases, Sacks and 

 Palletized/Containerized Loads of Perishable and Semiperishable 
PKGQA20259 

15 November 2000 

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9 

 Subsistence 

FEDERAL STANDARDS 

 FED-STD-595 - Colors Used in Government Procurement 

NON-GOVERNMENTAL STANDARDS 

 AMERICAN SOCIETY FOR QUALITY CONTROL (ASQC) 

 ANSI/ASQCZ1.4-1993 - Sampling Procedures and Tables for Inspection by 

 Attributes 

 AMERICAN SOCIETY FOR TESTING AND MATERIALS (ASTM) 

 B 479 - Specification for Annealed Aluminum Foil For Flexible Barrier 

 Application 

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

 Reinforcing Fiberboard Shipping Containers 

 D 2103 - Specification for Polyethylene Film and Sheeting 

 D 5118 - Standard Practice for Fabrication of Fiberboard Shipping Boxes 

 F 88 - Seal Strength of Flexible Barrier Materials 

 AOAC INTERNATIONAL Official Methods of Analysis of the AOAC International 
PKGQA20259 

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10 

For DSCP Website posting 

AMSRD-NSC-CF-F 04 August 2006 

TO: DSCP-FTRAA 

SUBJECT: ES06-069 (DSCP-SS-06-55338) Technical Inquiry; Analyticals for MRE 

Components; Barbecue Sauce A-A-20335; Ketchup, Flavored A-A-20346; Mayonnaise, 

Salad Dressing and Tartar Sauce A-A-20140B; Picante Sauce A-A-20259A; Steak Sauce 

A-A-20092B 

1. DSCP has requested that Natick review and clarify the analytical methods cited 

in Section C-2 of the Packaging and Quality Assurance Provisions (PKG&QAP) versus 

the analytical methods cited in the Commercial Item Description (CID) for each of 

the items listed above. The request for clarification is due to confusion of the 

inspectors and what document to follow if both documents cite different 

requirements and methods. 

2. Natick has reviewed the analytical test methods and DSCP’s questions, and 

submits the following changes to the PKG&QAP documents for Barbecue Sauce A-A-20335 

for all current, pending and future procurements: 

 a. Section C-2 , F. Analytical Requirements. Delete subparagraph (1) Salt 

content. Insert after Analtyical Requirements: “For all types specified, the salt 

content, pH, soluble solids and titratable acidity requirements and procedures 

shall be in accordance with A-A-20335”. 

 b. Section E-5, B. Methods of Inspection. Delete subparagraph (4) Analytical. 

And delete through to the end of this section (through Note:) until the beginning 

of E-6 Quality Assurance Provisions. 

3. Natick has reviewed the analytical test methods and DSCP’s questions, and submits the 

following changes to the PKG&QAP documents for Ketchup, Flavored A-A-20436 for all 

current, pending and future procurements: 

 

 a. Section C-2, H. Analytical Requirements. After soluble solids, insert a “,” and 

delete “and” and after titratable acidity, insert “consistency and pungency”. 

4. Natick has reviewed the analytical test methods and DSCP’s questions, and submits 

the following changes to the PKG&QAP documents for Mayonnaise, Salad Dressing and Tartar 

Sauce A-A-20140 for all current, pending and future procurements: 

 a. Section C-2, I. (2) pH. Delete “percent” after “3.1” and “4.1”. 
PKGQA20259 

15 November 2000 

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11 

 b. Section C-2, add new subparagraph, J: 

 “J. Emulsion stability. For all types specified, the emulsion stability 

requirements and procedures shall be in accordance with A-A-20140B.” 

 c. Section E-5, B. Methods of Inspection. Under Method Number for Salt, delete 

935.47 and insert 941.13. 

5. Natick has reviewed the analytical test methods and DSCP’s questions, and submits the 

following changes to the PKG&QAP documents for Picante Sauce A-A-20259A for all current, 

pending and future procurements: 

 a. Section C-2, I. Analytical Requirements. Delete subparagraphs (1) through (4). 

Insert after Analytical Requirements.: “For all types specified, the pH, soluble solids, 

consistency and pungency requirements and procedures shall be in accordance with A-A20259A.” 

 b. Section C-2, Add new subparagraph J: 

 J. Salt content. The salt content shall be not less than 2.5 percent and not 

greater than 3.0 percent. 

 c. Section C-2, Add new subparagraph K: 

 K. Titratable acidity. The acidity content shall be not less than 0.90 percent 

and not greater than 1.15 percent. 

 d. Section E-5, B. (4) Analytical. Under Test and Method Number, delete “Soluble 

solids ... 932.12” and delete “pH ... 981.12”. Delete the first sentence of the following 

paragraph “Test results for soluble solids...” and delete the third sentence “Test results 

for pH...”. 

6. Natick has reviewed the analytical test methods and DSCP’s questions, and submits the 

following changes to the PKG&QAP documents for Steak Sauce A-A-20092B for all current, 

pending and future procurements: 

 a. Section C-2, add new subparagraph, I: 

 “I. Consistency. For all types specified, the consistency requirements and 

procedures shall be in accordance with A-A-20092B.” 

7. These changes are highlighted in the attached documents.