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SECTION C

This document covers dairyshake powder, fortified with calcium and vitamin D packaged in 

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

C-1 ITEM DESCRIPTION

PCR-D-002B DAIRYSHAKE POWDER, FORTIFIED WITH CALCIUM AND 

VITAMIN D, PACKAGED IN A FLEXIBLE POUCH, SHELF STABLE

Flavors.

Flavor I - Vanilla

Flavor II - Chocolate

Flavor III - Strawberry

Flavor IV - Strawberry banana

Types.

Type I - Regular

Type II - Trans fat free

Designs.

Design A - Flat pouch (discontinued)

Design B - Flat interlocking closure pouch

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 

product produced must meet all requirements of this document including product standard 

comparability.

 B. Shelf life. The packaged product shall meet the minimum shelf life requirement of 36 

months at 80oF.
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 C. Powdered product.

(1) Appearance. The dairyshake powder shall be a uniform blend of dry homogenous 

ingredients. The packaged food shall be free from foreign materials.

(2) Odor. The packaged food shall have an odor of the flavor specified. The packaged 

food shall be free from foreign odors.

(3) Texture. The packaged food shall be free flowing and shall be free from hard 

lumps that do not fall apart under light pressure between fingers. 

(4) Instant nonfat dry milk. The dairyshake formula shall contain not less than 35

percent U. S. Extra Grade instant nonfat dry milk. Instant nonfat dry milk shall be U.S. Extra 

Grade, as defined in the U.S. Standards for Instant Nonfat Dry Milk. The U.S. Extra Grade 

instant nonfat dry milk shall be fortified with vitamin A and vitamin D. The U.S. Extra Grade 

instant nonfat dry milk shall be spray dried not more than six months prior to the time the 

finished dairyshake powder is filled into the pouch and the pouch sealed. The U.S. Extra 

Grade instant nonfat dry milk shall be Salmonella free.

(5) Dry sweet dairy whey. When dry sweet dairy whey is used, the dry sweet dairy 

whey shall meet the requirements for U.S. Standards for Dry Whey. When dry sweet dairy 

whey is used, the dry sweet dairy whey shall be spray dried not more than six months prior to 

the time the finished dairyshake powder is filled into the pouch and the pouch sealed. When 

dry sweet dairy whey is used, the dry sweet dairy whey ingredient shall be Salmonella free.

 D. Hydrated product.

(1) Appearance. The hydrated product shall have a color as specified below.

 a. Flavor I. The vanilla dairyshake shall be a pale to medium cream color.

 b. Flavor II. The chocolate dairyshake shall be a light to medium brown color.

 c. Flavor III. The strawberry dairyshake shall be a light to medium pink color.

 d. Flavor IV. The strawberry banana dairyshake shall be a light to medium pink

color.

(2) Odor and flavor. The hydrated product shall be free from foreign odors and 

flavors and shall have an odor and flavor as specified below.
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 a. Flavor I. The vanilla dairyshake shall have a sweet vanilla odor and a moderately 

intense sweet vanilla flavor.

 b. Flavor II. The chocolate dairyshake shall have a sweet chocolate odor and a 

moderately intense sweet chocolate flavor.

 c. Flavor III. The strawberry dairyshake shall have a sweet strawberry odor and a 

moderately intense sweet strawberry flavor.

 d. Flavor IV. The strawberry banana dairyshake shall have a sweet strawberry

banana odor and moderately intense sweet strawberry banana flavor.

(3) Texture. The prepared product shall be smooth, creamy, and moderately thick 

with no discernible lumps, chalkiness or sedimentation.

 E. Net weight. 

(1) The average net weight shall be not less than 2.5 ounces (70 grams). The net 

weight of an individual pouch shall be not less than 2.4 ounces (68 grams).

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

the approved product standard in palatability and overall appearance.

 

 G. Analytical requirements. 

(1) Protein. The protein content shall be not less than 15.0 percent.

(2) Fat. For flavors I-IV type I, the fat content shall be not greater than 21.0 percent.

For flavors I-IV type II, the trans fat content shall be not greater than 0 grams per serving.

(3) Salt. The salt content shall be not greater than 1.0 percent.

(4) Moisture. The moisture content shall be not greater than 3.5 percent.

(5) Calcium. The calcium content shall be not less than 400 mg and not greater than 

650 mg per 100 grams of product.
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(6) Vitamin D. The Vitamin D content shall be not less than 100 IU and not greater 

than 200 IU per 100 grams of product.

 H. Microbiological requirements. The aerobic plate count shall be not greater than 50,000 

per gram in four of five samples and not greater than 75,000 per gram in any individual 

sample. The Eschericia coli shall have less than 10 colony forming units (CFU) per gram or 

less than 3 most probable number (MPN) per gram where findings indicate zero colonies 

CFU per plate or zero tubes producing gas for MPN. The Salmonella test shall be negative 

for each of five pouches tested per production lot.

C-3 MISCELLANEOUS INFORMATION. 

THE FOLLOWING IS INFORMATION ONLY TO PROVIDE THE BENEFIT OF PAST 

GOVERNMENT EXPERIENCE. THIS IS NOT A MANDATORY CONTRACT 

REQUIREMENT.

A. Product preparation. Percentages for product preparation may be as follows:

(1) Flavor I, type I - vanilla, regular. 1/

Ingredients Percent by weight

Milk, nonfat, dry, instant 45.3998

Non-dairy creaming agent 27.2000

Sugar, white, powdered 18.2000

Dry sweet dairy whey 4.5000

Starch, instant 2.7000

Calcium caseinate 1.9000

Titanium dioxide 0.0379

Flavoring, vanilla, artificial 0.0300

Flavoring, French vanilla, natural and artificial 0.0300

Color, Yellow No. 5 0.0018

Color, Red No. 40 0.0005
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(2) Flavor II, type I – chocolate, regular. 1/

Ingredients Percent by weight

Milk, nonfat, dry, instant 39.000

Non-dairy creaming agent 23.440

Sugar, white, powdered 23.400

Cocoa 6.200

Dry sweet dairy whey 3.900

Starch, instant 2.300

Calcium caseinate 1.600

Flavoring, chocolate, artificial 0.120

Flavoring, vanilla, artificial 0.020

Flavoring, French vanilla, natural and artificial 0.020

 

(3) Flavor III, type I – strawberry, regular. 1/

Ingredients Percent by weight

Milk, nonfat, dry, instant 45.300

Non-dairy creaming agent 27.301

Sugar, white, powdered 18.100

Dry sweet dairy whey 4.500

Starch, instant 2.700

Calcium caseinate 1.800

Flavoring, strawberry, artificial 0.230

Flavoring, vanilla, artificial 0.030

Flavoring, French vanilla, natural and artificial 0.030

Color, Red No. 40 0.009

1/ Vitamin D shall be added to products so that the requirement of 100 IU of Vitamin D shall 

be met.

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

CONTRACT REQUIREMENT.

 B. Ingredients.

(1) Flavor IV, type I – strawberry banana, regular. Nonfat dry milk, non-dairy 

creamer {partially hydrogenated soybean oil, maltodextrin, sodium caseinate (a milk 

derivative), dipotassium phosphate, polysorbate 60, and monoglycerides}, sugar, whey, 
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modified food starch, calcium caseinate, cellulose gum, xanthan gum, carrageenan, acacia 

gum, natural and artificial flavors, red no. 40, and vitamin D.

(2) Flavor I, type II – vanilla, trans fat free. Nonfat milk fortified with vitamin A 

palmitate and vitamin D3, sugar, non-dairy creamer, maltodextrin, whey, modified food 

starch, calcium caseinate, less than 2 percent of the following (natural and artificial flavors, 

xanthan gum, natural vegetable color).

 (3) Flavor II, type II – chocolate, trans fat free. Nonfat milk fortified with vitamin A 

palmitate and vitamin D3, sugar, non-dairy creamer, maltodextrin, whey, modified food 

starch, cocoa (processed with alkali), calcium caseinate, less than 2 percent of the following 

(natural and artificial flavors, xanthan gum).

 (4) Flavor III, type II – strawberry, trans fat free. Nonfat milk fortified with vitamin 

A palmitate and vitamin D3, sugar, non-dairy creamer, maltodextrin, whey, modified food 

starch, calcium caseinate, less than 2 percent of the following (natural flavors, citric acid, 

xanthan gum, natural vegetable color).

 (5) Flavor IV, type II – strawberry banana, trans fat free. Nonfat milk fortified with 

vitamin A palmitate and vitamin D3, sugar, non-dairy creamer, maltodextrin, whey, modified 

food starch, calcium caseinate, less than 2 percent of the following (natural flavors, citric 

acid, xanthan gum, natural vegetable color).

NOTE: Coconut oil has been successfully tested at Natick Soldier Research, Development 

and Engineering Center as a substitute for partially hydrogenated oils in this product. Type II

trans fat free products supplied by Challenge Dairy Products, Inc., Dublin, CA 94568.

SECTION D

D-1 PACKAGING

 A. Packaging. Seventy grams of powdered product shall be filled into a preformed barrier

pouch. The pouch is to be used as a package and a hydrating pouch for the dairyshake 

powder.

(1) Design B, Flat interlocking closure pouch. 

 a. Pouch material. The 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 
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then bonded to 0.0005 inch thick polyester. The three plies may be laminated with nylon on 

the exterior of the pouch. 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 

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 design preformed or vertical formfill-seal pouch with an interlocking closure. The design and dimensions shall be as indicated 

in figure 1. The pouch shall be made by heat sealing the sides and top of the pouch with 3/8 

(+1/8, -1/4) inch wide seals. The pouch shall exhibit no rupture or seal separation greater 

than 1/16 inch when tested for internal pressure resistance. The interlocking closure of the 

pouch shall not leak more than 15 ml when tested in accordance with E-6,B(2). A tear nick or 

notch shall be provided on one or two opposite edges of the pouch above the interlocking 

closure 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. Product shall be inserted into the pouch and the filled 

pouch shall be sealed with a 1/8 to 1 inch wide heat seal. The closure seal shall be applied not 

more than 1/2 inch from the open end of the pouch. The closure seals 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.

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:
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(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

(7) Directions:

Allow water just chemically purified to stand 30 minutes before adding to powder.

Tear pouch at notch. Open zipper, add 6 ounces of water (about 1/4 canteen cup) to 

fill line. Close zipper, shake to mix (about 60 seconds). Consume promptly (within 1 

hour). Single use only. 

Fill line: 

A fill line (not less than 1/32 inch thick, not less than 2 inches long and centered) 

shall be placed on the pouch/label for 6-ounce (170 grams) fill at 4-1/2 + 1/4 inches

from the inside edge of the bottom closure seal.

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

product was packaged into the pouch. Sub-lotting (when used) shall be represented by an 

alpha character immediately following the four digit Julian code. Following the four digit 

Julian code and the alpha character (when used), the other required code information shall be 

printed in the sequence as listed above.

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 D1974/1974M, 

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

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 
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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 or as otherwise 

specified in the contract. Six (6) sample units shall be randomly selected from that one 

production lot. The six (6) 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 examinations

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 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 one filled and sealed 

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 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/ 6/ 7/

Category Defect

Major Minor

Powdered product

Appearance

101 Not flavor or not type as specified.
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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ 6/ 7/ - Continued

Category Defect

Major Minor

102 Not a uniform blend of dry homogenous ingredients.

Odor

103 Not odor of flavor specified.

Texture

201 Not free flowing.

202 Presence of hard lumps. 8/

Net weight

203 Net weight of an individual pouch less than 2.4 ounces (67 grams). 9/

Hydrated product 10/

Appearance

204 Flavor I vanilla dairyshake not a pale to medium cream color.

205 Flavor II chocolate dairyshake not a light to medium brown color.

206 Flavor III strawberry dairyshake not a light to medium pink color.

207 Flavor IV strawberry banana dairyshake not a light to medium pink color.

Odor and flavor

104 Flavor I vanilla dairyshake not a sweet vanilla odor or not a moderately 

intense sweet vanilla flavor.

105 Flavor II chocolate dairyshake not a sweet chocolate odor or not a 

moderately intense sweet chocolate flavor.
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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ 6/ 7/ - Continued

Category Defect

Major Minor

106 Flavor III strawberry dairyshake not a sweet strawberry odor or not a 

moderately intense sweet strawberry flavor.

107 Flavor IV strawberry banana dairyshake not a sweet strawberry banana 

odor or not a moderately intense sweet strawberry banana flavor.

Texture

108 Not smooth or not creamy or not moderately thick.

109 Has discernible lumps or chalkiness or sedimentation. 

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, oxidized milk powder, musty or moldy shall be cause for rejection of the 

lot. Foreign flavors not applicable to powdered product.

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. Palatability not applicable to 

powdered product.

3/ The percentage of U.S. Extra Grade instant nonfat dry milk in the dairyshake formula shall 

be verified by the producer’s formulation. Product not conforming to the percentage of U.S. 

Extra Grade instant nonfat dry milk requirement shall be cause for rejection of the lot.

4/ The age requirement for U.S. Extra Grade instant nonfat dry milk shall be verified by a 

producer’s Certificate of Conformance (CoC). When dry sweet dairy whey is used, the age 

requirement for dry sweet dairy whey shall be verified by a producer’s CoC.

5/ The producer shall provide a USDA Grading Certificate indicating that the instant nonfat 

dry milk used in the formulation met all the requirements for U.S. Extra Grade. USDA 

Grading Certificate not provided shall be cause for rejection of the lot.

6/ The Salmonella free requirement for U.S. Extra Grade instant nonfat dry milk shall be 

verified by a Certificate of Analysis (CoA). When dry sweet dairy whey is used, Salmonella
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free requirement for the dry sweet dairy whey ingredient shall be verified by a CoA. CoA not 

provided shall be cause for rejection of the lot.

7/ 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.

8/ Lumps that do not fall apart under light pressure shall be scored as a defect.

9/ Sample average net weight less than 2.5 ounces (70 grams) shall be cause for rejection of 

the lot.

10/ Prior to conducting the hydrated product exam, reconstitute the dairyshake powder per 

label instructions.

 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. 

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 or American Public Health Association (APHA)

Standard Methods for the Examination of Dairy Products (17th Edition):
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Test Method Number

Protein 992.15, 984.13

Fat 932.06, 991.36, 2003.05, 2008.06, 15.SMEDP 15.122

Salt 935.47, 2007.0415.050 1/

Moisture 925.45A, the product shall be dried for 16 hours at 70°C; 2008.06, SMEDP 

15.115

Calcium 984.27, 985.35, 2011.14 1/2/

Vitamin D 2002.05, 2011.12, 2011.13 1/2/

Test results shall be reported to the nearest 0.1 percent for protein, fat, salt and moisture. 

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.

1/ Standard Methods for the Examination of Dairy Products (17th Ed.).

1/2/ Tests will be conducted for calcium and Vitamin D on the first production lot of a 

contract cycle. USDA will perform the verification testing and obtain a copy of the 

formulation used in the production of that lot. A CoC for nutrient content for calcium and 

Vitamin D will be provided on all future lots produced using the same formulation. If the 

formula is changed or a new contract starts, then another set of tests shall be conducted by 

USDA, for calcium and Vitamin D, and USDA will obtain a copy of the formulation.

(4) Microbiological testing. Five filled and sealed pouches shall be selected at random 

from the lot regardless of lot size. The pouched product shall be individually tested for 

microbiological levels in accordance with the OMA of the AOAC, for aerobic plate count 

method 966.23 or 990.12 and for E.coli, method 966.24, 992.30 or the methods on page 4.03 

Section C and page 4.05, Section F, Chapter 4, 8th edition, FDA Bacteriological Analytical 

Manual (BAM). The diluent shall be added to each sample and allowed to stand for 15 

minutes before blending the sample. Salmonella testing shall be in accordance with the OMA 

of the AOAC, methods 967.26, 967.28, 986.35, 991.13, 996.08, 2003.09 or 2004.03. Any 

result not conforming to the microbiological requirements shall be cause for rejection of the 

lot.

NOTE: The following conditions apply for Salmonella and microbiological testing:

 a. For prepackaged product received from a supplier and is not further processed, 

the contractor will furnish a CoA that the product represented is Salmonella negative and 

meets all microbiological requirements.

Comment [RDNS-CFF1]: ES13-044 (DSCP-SS13-01002), 27 Sep 13, p. 14, E-5, B(3), delete 

“935.47, 2007.04” and insert “15.150 1/”

Comment [RDNS-CFF2]: ES13-044 (DSCP-SS13-01002), 27 Sep 13, p. 14, E-5, B(3), after 2011.14 

delete reference to footnote “1/” and insert “2/”

Comment [RDNS-CFF3]: ES13-044 (DSCP-SS13-01002), 27 Sep 13, p. 14, E-5, B(3), after 2011.13 

delete reference to footnote “1/” and insert “2/”

Comment [RDNS-CFF4]: ES13-044 (DSCP-SS13-01002), 27 Sep 13, p. 14, E-5, B(3), after “Test 

results shall be reported to the nearest 0.1 percent for 

protein, fat, salt and moisture. 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.” insert new footnote “1/ Standard Methods 

for the Examination of Dairy Products (17th Ed.).”

Comment [RDNS-CFF5]: ES13-044 (DSCP-SS13-01002), 27 Sep 13, p. 14, E-5, B(3), delete 

footnote “1/” and insert “2/”
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 b. For bulk product received, the contractor is responsible for providing a CoA

stating that the bulk product is Salmonella negative and meets all microbiological 

requirements. USDA Salmonella and additional microbiological testing is required for each 

end item lot and shall be the basis for lot acceptance with respect to Salmonella and other 

microbiological testing requirements.

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 film for laminated 

material

D-1A(1)a ASTM D2103 1/

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

Laminated material

identification and construction

D-1A(1)a Laboratory evaluation

Color of laminated material D-1A(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) Unfilled preformed pouch certification. A CoC may be accepted as evidence that 

unfilled pouches conform to the requirements specified in D-1A(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 or b.
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(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 Fill line missing or does not measure within + 1/4 inch of 5-1/4 inches

or does not measure within + 1/4 inch of 4-1/2 inches , as applicable,

from the inside edge of the bottom closure seal.

108 Not packaged as specified.

201 Label missing or incorrect or illegible.

202 Tear nick or notch 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/

205 Pouch does not meet design or dimensions cited in Figure 1.

206 Fill line on pouch not required thickness or length.
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207 Pouch closure seal more than 1/2 inch from the open end of the pouch.

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 

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.
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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.

 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.

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

pouch shall be tested for seal strength in accordance with ASTM F88, 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 for 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. 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 specimens shall be cut 

from the closure seal of each pouch in the sample. For vertical form-fill-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 
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three adjacent 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 sides and end of the pouch. For design B pouch, when testing the closure seal, the 

top and interlocking closure 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 classified 

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

(2) Interlocking closure test. The interlocking closure of the pouch shall be tested. 

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-2. Open a filled and 

sealed interlocking pouch and prepare beverage in accordance with instructions using 70°F 

(+ 5°F) water. Close pouch. Invert pouch and suspend pouch for 15 seconds. Collect and 

measure any liquid that drips. Pouches that leak more than 15 ml 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.
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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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FIGURE 1. Design B Flat, Interlocking Closure Pouch

(Not actual size)
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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.

U.S. STANDARDS FOR GRADES

U.S. Standards for Instant Nonfat Dry Milk

DLA Troop Support Form

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

Perishable and Semiperishable Subsistence

GOVERNMENT STANDARD 

DEPARTMENT OF COMMERCE

NATIONAL INSTITUTE OF STANDARDS AND TECHNOLOGY www.nist.gov

NIST Handbook 133 Checking the Net Contents of Packaged Goods

FOOD AND DRUG ADMINISTRATION Bacteriological Analytical Manual (BAM) 

http://www.fda.gov/Food/ScienceResearch

/LaboratoryMethods/BacteriologicalAnalyt

icalManualBAM/default.htm

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
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B479 Standard Specification for Annealed Aluminum and 

Aluminum-Alloy Foil for Flexible Barrier, Food Contact,

and Other Applications

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

Reinforcing Fiberboard Boxes

D2103 Standard Specification for Polyethylene Film and Sheeting

D5118/D5118M Standard Practice for Fabrication of Fiberboard Shipping 

Boxes

F88/F88M Standard Test Method for Seal Strength of Flexible Barrier 

Material

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International 

AMERICAN PUBLIC HEALTH ASSOCIATION

Standard Methods for the Examination of Dairy Products; 17th edition (June 1, 2004) 

ISBN-10: 0875530028

ISBN-13: 978-0875530024
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For DLA Troop Support Website Posting 

RDNS-CFF 27 September 2013

TO: DLA Troop Support – Subsistence DSCP-FTRE

SUBJECT: ES13-044 (DSCP-SS-13-01002); Specification update; PCR-D-002B 

Dairyshake Powder, Fortified with Calcium and Vitamin D, Packaged in a Flexible Pouch, 

Shelf Stable; Update Salt, Calcium, and Vitamin D

1. DLA completed a review of the testing requirements in subject document and found 

methods that are out of date, wrong, or allow for tests which cannot determine the applicable 

requirement. DLA submitted their findings to USDA for review. The USDA S&T laboratory 

has reviewed the testing requirements for Salt, Calcium and Vitamin D in subject document 

and concurs with DLA’s recommended changes.

2. Natick submits the following change to subject document for all current, pending, and 

future procurements until the document is formally amended or revised:

(1) p. 14, Paragraph E-5, B(3), Analytical. 

Reference: Salt: delete “935.47, 2007.04” insert “15.050 1/”

(2) p. 14, Paragraph E-5, B(3), Analytical. 

Reference: Calcium: after “2011.14” delete reference to footnote “1/” insert “2/”

(3) p. 14, Paragraph E-5, B(3), Analytical. 

Reference: Vitamin D: after “2011.13” delete reference to footnote “1/” insert “2/”

(4) p. 14, Paragraph E-5, B(3), Analytical. 

Reference: Below Table: after “Test results shall be reported to the nearest 0.1 percent for 

protein, fat, salt and moisture. 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.” insert new footnote “1/ Standard Methods for the Examination 

of Dairy Products (17th Ed.).”

(5) p. 14, Paragraph E-5, B(3), Analytical. 

Reference:Original footnote 1/: delete footnote “1/” and insert “2/”
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3. Attached is Change 02, PCR-D-002B Dairyshake Powder, Fortified with Calcium and 

Vitamin D, Packaged in a Flexible Pouch, Shelf Stable dated 27 September 2013, with the 

changes highlighted.