PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

1

SECTION C

This document covers seasoned chicken breast fillets packaged in flexible pouches, shelf 

stable for use by the Department of Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR

CID A-A-20361 CHICKEN BREAST FILLETS, SEASONED, IN FLEXIBLE 

POUCHES

Types.

Type I – Garlic and herb seasonings

Type II – Barbecue sauce

Packages.

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

Package J – First Strike Ration® (FSR®)

C-2 PERFORMANCE REQUIREMENTS

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

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

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

The approved sample shall serve as the product standard. Should the contractor at any time 

plan to, or actually produce the product using different raw material or process 

methodologies from the approved product standard, which result in a product non 

comparable to the product standard, the contractor shall submit a new or 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. Net weight. The average net weight shall be not less than 4.0 ounces (113 grams). The 

net weight of an individual pouch shall be not less than 3.7 ounces (105 grams).
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

2

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

the approved product standard in palatability and overall appearance.

 E. Analytical. The fat and sodium requirements, procedures and testing shall be in 

accordance with A-A-20361. 

SECTION D

D-1 PACKAGING

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

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

Note: Package C may be packaged with or without the carton, package J shall be packaged 

without the carton.

D-2 LABELING

 A. Pouches. Each pouch shall be correctly and legibly labeled. Printing ink shall be 

permanent black ink or any other contrasting color, which is free of carcinogenic elements.

Prior to thermal processing of the pouches, the product name, lot number, filling equipment 

number and time stamp shall be applied. All other marking may be applied before or after 

thermal processing.

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

be used.

 (2) Pouch code includes: 1/

 Lot number

 Filling equipment identification number

 Official inspection legend

 Retort identification number and Retort cook number (Optional) 

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

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

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

14 February 2011 would be coded as 1045). The Julian code shall represent the day the 

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

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

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

Comment [Mn1]: ES13-006(DSCP-SS-13-

11352)change 02,21-NOV-12 Delete 

“without the carton”.

Comment [Mn2]: ES13-006(DSCP-SS-13-

11352)change 02 21-NOV-12 Insert 

“Note: Package C may be packaged 

with or without the carton, package 

J shall be packaged without the 

carton.”
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

3

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

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

 B. Cartons.

(1) When used for package C, the cartons shall be clearly printed on one of the largest 

panels with permanent black ink as follows:

Product name (7/32 to 9/32 inch block letters)

Ingredients

Net weight

Name and address of packer

Code (same as pouch code, see pouches) 1/ 2/ 3/

USDA official inspection legend for the packer’s plant 

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

(NLEA) and all applicable USDA regulations

1/ Code may be ink printed on any outside carton panel. Code may be embossed on any 

outside carton panel except the largest panels of the carton.

2/ Official establishment number not required in carton code.

3/ Cartons shall be time stamped with the hour and minute that the pouch is sealed into the 

carton. (Cartons are not expected to bear same time stamp as pouch). Alternatively, the 

Retort identification number and Retort cook number shall be used.

(2) Military nutrition information entitled “Military Rations Are Good Performance 

Meals” shall be printed on the entrée carton’s large panel opposite to the panel printed with 

the data in D-2,B (1) above. The information, provided by the contracting officer, shall be 

clearly printed with permanent black ink in an area no smaller than 4-1/4 inches by 6-3/4 

inches.

(3) The cartons shall be labeled with the following product name.

CHICKEN BREAST FILLET, SEASONED, GARLIC AND HERB

SEASONING

Comment [Mn3]: ES13-006(DSCP-SS-13-

11352) change 02 21-NOV-12 Insert 

“B. Cartons.

(1) When used for package C, the cartons shall be 

clearly printed on one of the largest panels with 

permanent black ink as follows:

Product name (7/32 to 9/32 inch block letters) ...
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

4

D-3 PACKING

 A. Packing. Not more than 40 pounds of product shall be packed in a fiberboard shipping 

box constructed in accordance with style RSC-L of ASTM D 5118/D 5118M, Standard 

Practice for Fabrication of Fiberboard Shipping Boxes. The fiberboard shall conform to type 

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

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

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

Sealing, and Reinforcing Fiberboard Boxes.

D-5 MARKING

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

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

Semiperishable Subsistence.

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:
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

5

(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 Research, Development and Engineering Command

Natick Soldier Research, Development and Engineering Center

RDNS-CFF

15 Kansas Street

Natick, MA 01760-5056

One lot shall be randomly selected during each calendar month of production. Six (6) sample 

units of each item produced shall be randomly selected from that one production lot. The six 

(6) sample units shall be shipped to Natick within five working days from the end of the 

production month and upon completion of all USDA inspection requirements. The sample 

units will be evaluated for the characteristics of appearance, odor, flavor, texture and overall 

quality. 

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

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

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

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

performance requirements in A-A-20361 and specified in Section C of the Packaging 

Requirements and Quality Assurance Provisions document utilizing the double sampling 

plans indicated in ANSI/ASQ Z1.4. The lot size shall be expressed in pouches. The sample 

unit shall be the contents of one pouch. The inspection level shall be S-3 and the acceptable 

quality level (AQL), expressed in terms of defects per hundred units, shall be 1.5 for major 

defects and 4.0 for minor defects. Defects and defect classifications are listed in table I. For 

drained weight inspection, a separate set of pouches shall be selected from the lot using the 

same sampling criteria as above. The pouches shall be immersed in not less than 140°F water 

for 10 minutes prior to conducting the product examination and the drained weight 

inspection.
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

6

TABLE I. Product defects 1/ 2/ 3/

Category Defect

Major Minor

101 Product not type as specified.

Appearance

102 Bone or bone fragment measuring more than 0.3 inch in any dimension.

201 Seasoned chicken breast fillets not fully cooked, boneless, skinless 

fillets or not with a natural chicken breast shape or not intact.

202 Seasoned chicken breast fillets do not have prominent grill marks on the 

surface.

203 Total weight of skin, cartilage, coarse connective tissue, tendons or

ligaments, and discolored meat more than 0.20 ounce.

204 Type I garlic and herb seasoned chicken breast fillets do not have a light 

golden interior or exterior color or not with herb pieces evenly spread 

over the surface.

205 Type I broth does not have a golden translucent appearance.

206 Type II barbecue sauce seasoned chicken breast fillets do not have a 

brown exterior or tan interior from the absorbed sauce.

207 Type II barbecue sauce not reddish brown in color or not with spice 

flecks.

208 Type II barbecue sauce not moderately thick or not glossy.

Odor and flavor

103 Type I garlic and herb seasoned chicken breast fillets do not have a 

garlic and herb, cooked chicken odor or flavor.

104 Type II barbecue sauce seasoned chicken breast fillets do not have a 

cooked chicken in a sweet tangy barbecue sauce odor or flavor.
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

7

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

Category Defect

Major Minor

Texture

209 Seasoned chicken breast fillets not moist or not tender.

210 Seasoned chicken breast fillets are dry or fibrous or rubbery.

Net weight

211 Net weight of individual pouch less than 3.7 ounces (105 grams). 4/

Drained weight

212 Drained weight of chicken breast fillets in individual pouch less than 2.4

ounces (70 grams). 5/

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/ Requirements for seasoned chicken breast fillets produced from whole muscle chicken 

breasts and chicken breast fillet derived from fresh chilled broilers, fryers, or roasters that 

were slaughtered not more than 7 days prior to production of the chicken breasts shall be 

verified by Certificate of Conformance.

4/ Sample average net weight less than 4.0 ounces (113 grams) shall be cause for rejection of 

the lot. 

5/ Sample average drained weight of chicken less than 2.6 ounces (75 grams) shall be cause 

for rejection of the lot.
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

8

 B. Methods of inspection.

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

USDA/FSIS regulations.

(2) Shelf life. The contractor shall provide a Certificate of Conformance that the 

product has a 36 month shelf life when stored at 80°F. Government verification may include 

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

period, the product will be subjected to a sensory evaluation panel for appearance and 

palatability and must receive an overall score of 5 or higher based on a 9 point hedonic scale 

to be considered acceptable.

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

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

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

(4) Drained weight. The pouch contents shall be poured into a flat-bottom container. 

A minimum of three times the volume of the pouch of not less than 140°F water shall be 

added to the container so as to cover the contents. The contents and water shall be gently 

agitated so as to liquify rendered fat. The contents shall then be poured into a U.S. Standard 

No. 7 sieve in a manner that will distribute the product over the sieve. The sieve area shall be 

such that the distributed product does not completely cover all the openings of the sieve. The 

sieve shall be tilted at such an angle to assure complete drainage of liquid from the product. 

Drain product for two minutes before determining the drained weight by subtracting the sieve 

tare weight from the gross weight. The drained weight shall be reported to the nearest 0.1 

ounce or to the nearest 1 gram.

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS)

 A. Packaging.

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

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

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

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

A-A-20361

3 March 2010

W/Change 02 21 November 2012

9

Characteristic Lot size expressed in Sample unit Inspection level

Oxygen transmission rate yards 1/2 yard S-1

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

Camouflage yards 1/2 yard S-1

Thermal processing pouches 1 pouch S-2

Low temperature pouches 1 pouch S-2

High temperature pouches 1 pouch S-2

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

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

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

be cause for rejection of the lot.

Characteristic Lot size expressed in Sample unit Inspection level

Residual gas volume Pouches 1 pouch S-2

Internal pressure Pouches 1 pouch S-2 1/

Directional tear Pouches 1 pouch S-2

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

closure seal.

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

II of MIL-PRF-44073 for Type I. The lot size shall be expressed in pouches. The sample unit 

shall be one thermal processed pouch. The inspection level shall be I and the AQL, expressed 

in terms of defects per hundred units, shall be 0.65 for major A defects, 2.5 for major B 

defects, and 4.0 for minor defects. Two hundred sample units shall be examined for critical 

defects. The finding of any critical defect shall be cause for rejection of the lot.

(4) Examination of pouch and carton assembly. When used for package C, the 

completed pouch and carton assemblies shall be examined for the defects listed in table III of 

MIL-PRF-44073 for Type I. The lot size shall be expressed in units of completed assemblies. 

The sample unit shall be one pouch and carton assembly. The inspection level shall be S-3 

and the AQL, expressed in terms of defects per hundred units, shall be 0.65 for major defects 

and 2.5 for minor defects. Fifty sample pouch and carton assemblies shall be examined for 

critical defects. The finding of any critical defect shall be cause for rejection of the lot.

 B. Packing.

Comment [Mn4]: ES13-006(DSCP-SS-13-

11352) change 02 21-NOV-12 Insert 

“4) Examination of pouch and carton 

assembly. When used for package C, 

the completed pouch and carton 

assemblies shall be examined for 

the defects listed in table III of 

MIL-PRF-44073 for Type I. The lot 

size shall be expressed in units of 

completed assemblies. The sample 

unit shall be one pouch and carton 

assembly. The inspection level 

shall be S-3 and the AQL, expressed 

in terms of defects per hundred 

units, shall be 0.65 for major 

defects and 2.5 for minor defects. 

Fifty sample pouch and carton 

assemblies shall be examined for 

critical defects. The finding of 

any critical defect shall be cause 

for rejection of the lot.”
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

10

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

containers shall be examined for the defects listed in table II. The lot size shall be expressed 

in shipping containers. The sample unit shall be one shipping container fully packed. The 

inspection level shall be S-3 and the AQL, expressed in terms of defects per hundred units, 

shall be 4.0 for major defects and 10.0 for total defects.

TABLE II. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible. 

102 Inadequate workmanship. 1/

201 More than 40 pounds of product. 

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

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

SECTION J REFERENCE DOCUMENTS

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

solicitation or contract.

DSCP FORMS

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

Perishable and Semiperishable Subsistence

MILITARY SPECIFICATIONS

MIL-PRF-44073 Packaging of Food in Flexible Pouches

NON-GOVERNMENTAL STANDARDS

AMERICAN SOCIETY FOR QUALITY (ASQ) www.asq.org

ANSI/ASQ Z1.4 Sampling Procedures and Tables for Inspection by 
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

11

Attributes

ASTM INTERNATIONAL www.astm.org

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

Reinforcing Fiberboard Boxes

D 4727/D 4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut Shapes

D 5118/D 5118M Standard Practice for Fabrication of Fiberboard Shipping 

Boxes

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

12

For DLA Troop Support Website Posting

RDNS-CFF 21 November 2012

SUBJECT: ES13-006 (DSCP-SS-13-11352); Request substitution of Chicken Breast Fillet, 

Seasoned, Type I, Garlic and Herb Seasonings (CID and PKG & QAP A-A-20361) for Tuna, 

Flavor 1 - Lemon Pepper (CID and PKG&QAP A-A-20155D), Menu 21 in Meal Ready-toEatTM (MRETM) 33 Assembly due to supply issues associated with tuna

1. Tuna continues to be unavailable due to sourcing issues with no timeline available for 

resolution. Currently, MRETM 32 contains a substitution of Chicken Breast Fillet, Seasoned, 

Type I, Garlic and Herb Seasonings (CID and PKG & QAP A-A-20361) for Tuna, Lemon 

Pepper (CID and PKG & QAP A-A-20155D) contained in Menu 21. 

2. Natick recommends continuing with the substitution of the entrée Chicken Breast Fillet, 

Seasoned, Type I Garlic and Herb Seasonings (CID and PKG & QAP A-A-20361) for Tuna, 

Lemon Pepper (CID and PKG & QAP A-A-20155D) contained in Menu 21 for MRETM 33 

assembly due to supply issues associated with tuna. 

3. To prevent delivery delays, the PKG&QAP A-A-20361 will allow for packaging the 

Chicken Breast Fillet entrée with or without an outer carton. This allowance will apply only 

to the MRETM assembly. 

4. Natick will continue to monitor the availability of tuna for future use in MRETM menus. If 

Tuna, Lemon Pepper becomes available during the production of MRETM 33, the assemblers 

may continue to assemble Menu 21 with Chicken Breast Fillets, Seasoned until inventory is 

depleted.

5. A change to PKG&QAP for CID A-A-20361 Chicken Breast Fillets, Seasoned, in 

Flexible Pouches is required to reflect the option for packaging in a carton for the MRETM.

6. This substitution will not be a permanent change to the MRETM 33 Assembly; therefore 

there will be no change to ACR-M-033.

7. Natick submits the following changes to PKG&QAP for CID A-A-20361 for all current, 

pending, and future contracts until the document is formally amended or revised:

a. Section D-1, Packaging, page 2, line 1, after “pouch” delete “without the carton”.
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

13

RDNS-CFF 21 November 2012

SUBJECT: ES13-006 (DSCP-SS-13-11352); Request substitution of Chicken Breast Fillet, 

Seasoned, Type I, Garlic and Herb Seasonings (CID and PKG & QAP A-A-20361) for Tuna, 

Flavor 1 - Lemon Pepper (CID and PKG&QAP A-A-20155D), Menu 21 in Meal Ready-toEatTM (MRETM) 33 Assembly due to supply issues associated with tuna 

b. Section D-1, Packaging, page 2, After “Type I.” insert “Note: Package C may be 

packaged with or without the carton, package J shall be packaged without the carton.”

c. Section D-2, Labeling, bottom of page 2, After the NOTE, insert 

“B. Cartons.

(1) When used for package C, the cartons shall be clearly printed on one of the largest panels 

with permanent black ink as follows:

Product name (7/32 to 9/32 inch block letters)

Ingredients

Net weight

Name and address of packer

Code (same as pouch code, see pouches) 1/ 2/ 3/

USDA official inspection legend for the packer’s plant 

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

and all applicable USDA regulations

1/ Code may be ink printed on any outside carton panel. Code may be embossed on any 

outside carton panel except the largest panels of the carton.

2/ Official establishment number not required in carton code.

3/ Cartons shall be time stamped with the hour and minute that the pouch is sealed into the 

carton. (Cartons are not expected to bear same time stamp as pouch). Alternatively, the 

Retort identification number and Retort cook number shall be used.

(2) Military nutrition information entitled “Military Rations Are Good Performance Meals” 

shall be printed on the entrée carton’s large panel opposite to the panel printed with the data 

in D-2,B (1) above. The information, provided by the contracting officer, shall be clearly 

printed with permanent black ink in an area no smaller than 4-1/4 inches by 6-3/4 inches.

(3) The cartons shall be labeled with the following product name.
PKG & QAP

A-A-20361

3 March 2010

W/Change 02 21 November 2012

14

RDNS-CFF 21 November 2012

SUBJECT: ES13-006 (DSCP-SS-13-11352); Request substitution of Chicken Breast Fillet, 

Seasoned, Type I, Garlic and Herb Seasonings (CID and PKG & QAP A-A-20361) for Tuna, 

Flavor 1 - Lemon Pepper (CID and PKG&QAP A-A-20155D), Menu 21 in Meal Ready-toEatTM (MRETM) 33 Assembly due to supply issues associated with tuna

CHICKEN BREAST FILLET, SEASONED, GARLIC AND HERB 

SEASONING”

d. Section E-6, Quality Assurance Provisions (Packaging and Packing Materials), page 8, 

After “(3) Pouch examination. The pouches shall be examined for the defects......rejection 

of the lot” Insert “(4) Examination of pouch and carton assembly. When used for package C, 

the completed pouch and carton assemblies shall be examined for the defects listed in table 

III of MIL-PRF-44073 for Type I. The lot size shall be expressed in units of completed 

assemblies. The sample unit shall be one pouch and carton assembly. The inspection level 

shall be S-3 and the AQL, expressed in terms of defects per hundred units, shall be 0.65 for 

major defects and 2.5 for minor defects. Fifty sample pouch and carton assemblies shall be 

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

the lot.”

8. Attached is Change 02, PKG&QAP for CID A-A-20361 Chicken Breast Fillets, Seasoned 

in Flexible Pouches, dated 21 November 2012, with changes highlighted.