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SECTION C

This document covers fortified crackers packaged in a flexible pouch for use by the Department of 

Defense as a component of operational rations. 

C-1 ITEM DESCRIPTION

PCR-C-037A, CRACKERS, FORTIFIED, PACKAGED IN A FLEXIBLE POUCH, 

SHELF STABLE

Types.

Type I - Plain

Type II - Vegetable

C-2 PRODUCT 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 

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 crackers prepared from enriched flour, 

fortified with calcium and easily separable. The fortified crackers shall be flat and intact. The 

surface shall have docker holes and may be slightly uneven. The interior crumb shall be a 

paler color than the surface. The product shall show no evidence of excessive heating 

(materially darkened or scorched). The product surface may have slightly browned edges. 

The finished product shall be free from foreign materials.
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(2) Type I. The color shall be light tan to medium tan. 

(3) Type II. The surface shall be a light tan to medium tan color with visible particles 

of dehydrated vegetables distributed throughout. 

 D. Odor and flavor. 

(1) General. The packaged food shall be free from foreign odors and flavors. 

(2) Type I. The fortified plain cracker shall have a slightly toasted wheat flour and a 

salty to bland cracker flavor. The fortified plain cracker may have a slight leavening odor and 

flavor.

(3) Type II. The fortified vegetable cracker shall have a slightly toasted wheat flour, 

dried onion and dried bell pepper odor and flavor. 

 E. Texture. The fortified crackers shall be dry and crisp. 

 F. Size. The fortified cracker dimensions shall be not greater than 4 inches long and 4 

inches wide. 

 G. Weight. The net weight of an individual pouch, or two fortified crackers, shall be not 

less than 1.33 ounces (37.8 grams). 

 H. Analytical requirements. 

(1) Fat. The fat content shall be not less than 5 grams per serving. The trans fat 

content shall be not greater than 0 grams per serving. 

(2) Moisture. The moisture content shall be not less than 1.5 percent and not greater 

than 4.0 percent. 

(3) pH. The pH shall be not less than 6.5 and not greater than 8.0. 

 (43) Calcium. The calcium content shall be not less than 460 milligrams (mg) and not 

greater than 665 mg per 100 grams of product. 

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

the approved product standard in palatability and overall appearance. 
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SECTION D

D-1 PACKAGING

 A. Packaging. The fortified crackers shall be packaged in a form-fill-seal barrier pouch as 

described below. 

(1) 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 

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 Melt 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 the 

Density Gradient 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 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 any odor or flavor to the product. The complete exterior surface of the pouch 

shall be uniformly colored and shall conform to number 20219, 30219, 30227, 30279, 30313, 

30324, or 30450 of FED-STD-595, Colors Used in Government Procurement. 

 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. 

Product shall be placed into the tray-shaped body of the pouch. The pouch shall be sealed 

under a vacuum of not less than 15 inches or more than 20 inches of mercury. Pouch closure 

shall be effected by heat sealing together the cover and body along the entire pouch 
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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 and sealed 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. 

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 2015 would be coded as 5045. 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) 
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and Cut Shapes. Each box shall be closed in accordance with ASTM D1974/D1974M, 

Standard Practice for Methods of Closing, Sealing, and Reinforcing Fiberboard Boxes. 

D-5 MARKING

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

Troop Support Form 3556, Marking Instructions for Boxes, Sacks, and Unit Loads of 

Perishable and Semiperishable Subsistence. 

SECTION E INSPECTION AND ACCEPTANCE

The following quality assurance criteria, utilizing ANSI/ASQ Z1.4, Sampling Procedures and 

Tables for Inspection by Attributes, are required. Unless otherwise specified, single sampling 

plans indicated in ANSI/ASQ Z1.4 will be utilized. When required, the manufacturer shall 

provide the Certificate(s) of Conformance to the appropriate inspection activity. 

Certificate(s) of Conformance not provided shall be cause for rejection of the lot.

 A. Definitions. 

(1) Critical defect. A critical defect is a defect that judgment and experience indicate 

would result in hazardous or unsafe conditions for individuals using, maintaining, or 

depending on the item; or a defect that judgment and experience indicate is likely to prevent 

the performance of the major end item, i.e., the consumption of the ration. 

(2) Major defect. A major defect is a defect, other than critical, that is likely to result 

in failure, or to reduce materially the usability of the unit of product for its intended purpose. 

(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. 
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(2) Periodic review evaluation. The approved first article or product demonstration 

model shall be used as the product standard for periodic review evaluations. All food 

components that are inspected by the USDA shall be subject to periodic review sampling and 

evaluation. The USDA shall select sample units during production of contracts and submit 

them to the following address for evaluation: 

US Army Research, Development and Engineering Command

Natick Soldier Research, Development and Engineering Center

RDNS-SEC-F

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. 

(3) Conformance inspection. Conformance inspection shall include the 

examinations/tests and methods of inspection cited in this section.

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

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

performance requirements specified in 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.
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TABLE I. Product defects 1/ 2/ 3/

Category Defect

Major Minor

General

101 Product not type specified or not fortified crackers prepared from 

enriched flour. 4/ 

201 Fortified crackers not easily separable.

202 Fortified crackers not flat. 5/

203 Fortified cracker surface does not exhibit docker holes.

102 One or more crushed fortified crackers. 6/

204 One or more broken fortified crackers. 7/

205 Fortified cracker interior crumb not a paler color than the surface.

103 Fortified crackers show evidence of excessive heating (materially 

darkened or scorched).

Appearance

206 Type I fortified plain cracker surface not a light tan to medium tan 

color. 

207 Type II fortified vegetable cracker surface not a light tan to 

medium tan color or has no visible particles of dehydrated 

vegetables distributed throughout. 

Odor and flavor 

104 Type I, fortified plain cracker not a slightly toasted wheat flour 

odor or flavor or not a salty to bland cracker flavor.

TABLE I. Product defects 1/ 2/ 3/

Category Defect

Major Minor

105 Type II, fortified vegetable cracker not a slightly toasted wheat 
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flour or not a dried onion or not a dried bell pepper odor or flavor.

Texture 

106 Fortified crackers not dry or not crisp.

Size 

208 Fortified cracker dimensions greater than 4 inches long and 4 

inches wide.

Weight 

209 Net weight of an individual pouch, or two fortified crackers, less 

than 1.33 ounces (37.8 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/ Fat, trans fat and calcium content shall be verified by the Nutrition Facts (NLEA label). 

Product not conforming to the fat, trans fat or calcium content as specified in Section C of 

this document shall be cause for rejection of the lot.

4/ The enriched wheat flour shall be verified with the statement of ingredients on the label. 

5/ Slight bowing of crackers is acceptable as long as product remains intact.

6/ Crushed crackers is any unit where more than 1/8 of cracker volume is destroyed. 

7/ A broken cracker is one that is broken into three or more pieces other than along cracker 

score lines.

 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 80oF. Government verification may include 

storage for 6 months at 100oF or 36 months at 80oF. Upon completion of either storage 

period, the product will be subjected to a sensory evaluation panel for appearance and 
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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 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 0.01 ounce or 0.1 gram. 

(3) Analytical. 

 a. For moisture and pH Moisture. The sample unit shall be one filled and sealed 

pouch. The lot size shall be expressed in pounds. The sample size shall be the number of 

sample units indicated by inspection level S-2. 

The individual samples shall be analyzed in accordance with the following methods of the 

Official Methods of Analysis (OMA) of AOAC International:

Test Method Number

Moisture 925.45A or 2008.06

pH 943.02

Test results shall be reported to the 0.1 percent for moisture and 0.1 value for pH. 

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.

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. 

Requirement

Requirement

paragraph Test procedure

Thickness of films for 

laminated material

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

thickness 

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

Laminated material 

identification and 

construction 

D-1,A(1)a Laboratory evaluation

Color of laminated 

material

D-1,A(1)a 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 

3/ Colors Used in Government Procurement

(2) Pouch vacuum examination. Not less than 96 hours after filling and sealing, the 

filled and sealed pouch shall be visually examined for conformance to the vacuum 

requirements in D-1,A(1)b. The sealed pouch shall continue to exhibit tight adherence to the 

large flat surfaces of the contents when a pulling force is applied at the center of each side 

seal. This force shall be applied by holding each side seal between the thumb and forefinger 

of each hand, simultaneously exerting a slight pull with both hands. Any evidence of loss of 

vacuum shall be classified as a major defect. The lot size shall be expressed in pouches. The 

sample unit shall be one filled and sealed pouch. The inspection level shall be I and the AQL, 

expressed in terms of defects per hundred units, shall be 0.65. 

(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/
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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/ 

201 Label missing or incorrect or illegible.

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

opening. 

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

inch. 2/ 

204 Presence of delamination. 3/

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 
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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). 

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/ 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 
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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.

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

as applicable.

 a. 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.

 b. 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 

the effective closure seal width to less than 1/16 inch (see table II, footnote 2/) shall be 
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considered a test failure. Any test failure shall be classified as a major defect and 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. 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. 

SECTION J REFERENCE DOCUMENTS

Unless otherwise specified, the applicable version of these documents is that which is active 

on the date of the solicitation or contract.

DLA Troop Support Form

Form 3556 Marking Instructions for Boxes, Sacks, and Unit 

Loads of Perishable and Semiperishable Subsistence

FEDERAL STANDARD

FED-STD-595 Colors Used in Government Procurement

NON-GOVERNMENTAL STANDARDS
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AMERICAN SOCIETY FOR QUALITY CONTROL (ASQC) 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

D1974/1974M Standard Practice for Methods of Closing, 

Sealing, and Reinforcing Fiberboard Boxes 

D2103 Standard Specification for Polyethylene Film 

and Sheeting 

D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shape 

D5118/D511M 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 AOAC International