INCH-POUND

MIL-PRF-44073H

W/Change 01 23 Jan 19 ES19-011 (DSCP-SS-19-00402)

24 July 2017

SUPERSEDING

MIL-PRF-44073G

11 September 2009

8PERFORMANCE SPECIFICATION

PACKAGING OF FOOD IN FLEXIBLE POUCHES

This specification is approved for use by all Departments and Agencies of the Department of 

Defense.

1. SCOPE AND CLASSIFICATION

1.1 Scope. This specification covers the performance criteria for packaging materials 

and the packaging of food in flexible pouches to include the filling and hermetic sealing of 

the pouches and, when applicable, the packaging of the pouches into sleeves. The appendix 

of this specification provides additional guidance to help the specification developer define 

section 3. requirements.

1.2 Classification. Pouches are of the following types, styles and designs, as specified 

(see 6.2).

1.2.1 Types.

Type I – Single Serving Pouch (SSP)

Type II – Institutional Size Pouch (ISP)

AMSC N/A FSC 89GP

DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited.

Comments, suggestions, or questions on this document should be addressed to US 

Army Research, Development and Engineering Command, Natick Soldier Research, 

Development and Engineering Center, RDNS-SEC-EMR, 10 General Greene 

Avenue., Natick, MA 01760-5018 or emailed to elizabeth.r.painter2.civ@mail.mil.

Since contact information can change, you may want to verify the currency of this 

address information using the ASSIST Online database at https://assist.dla.mil/.
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1.2.2 Styles.

Style 1 – Rectangular pouch

Style 2 – Shaped pouch with side spout (Figure 4, see appendix)

Style 3 – Shaped pouch with center spout (Figure 5, see appendix)

1.2.3 Designs.

Design A – Horizontal directional tear

2. APPLICABLE DOCUMENTS

2.1 General. The documents listed in this section are specified in sections 3, 4 or 5 of 

this specification. This section does not include documents cited in other sections of this 

specification or recommended for additional information or as examples. While every effort 

has been made to ensure the completeness of this list, document users are cautioned that they 

must meet all specified requirements of documents cited in sections 3, 4 or 5 of this 

specification, whether or not they are listed.

2.2 Government documents.

2.2.1 Specifications, standards, and handbooks. None.

2.2.2 Other government documents, drawings and publications. The following other

Government documents, drawings, and publications form a part of this document to the 

extent specified herein. Unless otherwise specified, the issues of these documents are those 

cited in the solicitation or contract.

U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES

Federal Food, Drug and Cosmetic Act and regulations (21 Code of Federal 

Regulations (CFR), Parts 170-199)

(Copies of this document are available from www.access.gpo.gov/nara or Superintendent of 

Documents, ATTN: New Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954.)

2.3 Non-Government publications. The following documents, drawings, and 

publications form a part of this document to the extent specified herein. Unless otherwise 

specified, the issues of these documents are those cited in the solicitation or contract.
MIL-PRF-44073H

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AMERICAN SOCIETY FOR TESTING AND MATERIALS (ASTM)

ASTM-D999 – Methods for Vibration Testing of Shipping Containers

ASTM-D1974/D1974M – Standard Practice for Methods of Closing, Sealing, 

and Reinforcing Fiberboard Boxes

ASTM-D3985 – Oxygen Gas Transmission Rate Through Plastic Film and 

Sheeting Using a Coulometric Sensor

ASTM-D4727/D4727M – Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut Shapes

ASTM-D5118/D5118M – Standard Practice for Fabrication of Fiberboard 

Shipping Boxes

ASTM-D5276 – Test Method for Drop Test of Loaded Containers by Free Fall

ASTM-F372 – Standard Test Method for Water Vapor Transmission of 

Flexible Barrier Materials Using an Infrared Detection Technique

(Copies of these documents are available at www.astm.org or from ASTM International, 100 

Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959.)

2.4 Order of precedence. In the event of a conflict between the text of this document 

and the references cited herein, the text of this document takes precedence. Nothing in this 

document, however, supersedes applicable laws and regulations unless a specific exemption 

has been obtained.

3. REQUIREMENTS

3.1 Performance characteristics.

3.1.1 Pouch material. The pouch material shall be capable of being fabricated into 

pouches. The material used for the pouch shall be generally recognized as safe (GRAS) for 

use with food in accordance with 21 CFR, Parts 170-199 or other standards and regulations.

Recycled, recovered, or environmentally preferable materials should be used to the maximum 

extent possible, provided that the material meets or exceed the operational and maintenance 

requirement, and promotes economically advantageous life cycle costs.

3.1.1.1 Oxygen transmission rate. The oxygen transmission rate (O2TR) of the 
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material shall not exceed 0.06 cc/m2/24 hrs/atm.

3.1.1.2 Water vapor transmission rate. The water vapor transmission Rate (WVTR) of 

the material shall not exceed 0.01 gm/m2/24 hrs.

3.1.1.3 Thermal processing. The pouches shall be capable of withstanding the process 

specified in the applicable food document. If the material used is a multi-layered laminate, it 

shall show no evidence of delamination after thermal processing.

3.1.2 Pouch configurations and dimensions. Pouch configurations and dimensions for 

5 and 8 ounce Single Serving Pouch (SSP) pouches shall be as specified in figures 1, 1A, 2A,

4, 5 or 6, as applicable (see 6.2 and appendix). Pouch configuration and dimensions for the 

Institutional Size Pouch (ISP) shall be as specified in figure 3 (see 6.2 and appendix).

Commercial pouches [packaging material, construction, and graphics (colors, design and 

labeling)] shall be submitted to the Contracting Officer for review and approval and to US 

Army Research, Development and Engineering Command, Natick Soldier Research, 

Development and Engineering Center, RDNS-SEC-EMR for review and recommendation.

3.1.2.1 Directional tear. As applicable, the pouch material shall be modified (in one or 

more layers) to provide a straight tear along the lengthwise axis of the pouch.

3.1.3 Pouch filling.

3.1.3.1 Eight ounce pouch. Products requiring an average net weight of 8 ounces or 

less but more than 5 ounces shall be filled into an 8 ounce size pouch. Placeable products 

may be filled into an 8 ounce pouch.

3.1.3.2 Five ounce pouch. Products requiring an average net weight of 5 ounces or 

less shall be filled into a 5 ounce size pouch.

3.1.3.3 Institutional size pouch. Products requiring an average net weight ranging 

from 48 to 104 ounces shall be filled into an ISP.

3.1.4 Filled, sealed and thermoprocessed pouch.

3.1.4.1 Closure seal. The closure seal width shall be a minimum 1/8 inch for 

conventional heat seals or a minimum 1.0 mm for ultrasonic seals. The closure seal shall be 

free of impression or design on the seal surface that would conceal or impair visual detection 

of seal defects. The closure seal shall be free of wrinkles, occluded matter, or evidence of 

entrapped moisture or grease that reduces the closure seal width to less than 1/16 inch at any 

location along its continuous path for conventional heat seals or reduces the closure seal 

width to less than 1.0 mm for ultrasonic seals.
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3.1.4.2 Residual gas volume. Residual gas volume in filled and sealed SSP pouches 

shall not exceed 20 cubic centimeters (cc), except pouches with five ounces of fruit shall not 

exceed 10 cc. Residual gas volume in the filled and sealed ISPs shall not exceed 250 cc.

3.1.4.3 Internal pressure. The pouches shall be filled and hermetically sealed such that 

after thermal processing, the pouches shall withstand the applicable pressure for 30 seconds.

3.1.4.4 Camouflage. The color of outside surfaces of the SSP pouch, after thermal 

processing, shall contribute to field camouflage. For ISP, commercial pouches are acceptable.

3.1.4.5 Pouch defects. Filled, sealed and thermally processed pouches shall be free of 

damage (such as, but not limited to, tears, cuts, holes, or if a multi-layer laminate is used, 

abrasions through one or more layers in the pouch material, or leakage through any seal).

3.2 Environmental conditions.

3.2.1 Low temperature (Type I). After thermal processing, the filled and sealed SSP

pouch shall withstand pouch abuse at 28°F with a survival rate of 75 percent.

3.2.2 High temperature (Type I). After thermal processing, the filled and sealed SSP 

pouch shall withstand pouch abuse at 160°F with a survival rate of 100 percent.

3.2.3 Standard temperature (Type II). After thermal processing, the filled and sealed 

ISP shall withstand pouch abuse at 72°F with a survival rate of 100 percent.

3.2.4 Frozen temperature (Type II). After thermal processing, the filled and sealed ISP 

shall withstand pouch abuse at -20°F with a survival rate of 75 percent.

3.3 Sleeve design. Sleeves, when specified in the applicable food product document, 

shall meet the following criteria.

3.3.1 Sleeve design for 8 ounce size pouches (Type I, Style 1). The SSP sleeve shall 

be constructed in accordance with figure 6. When folded along the score lines located at the 

bottom of the sleeve, an open-ended carton shall result. Each SSP sleeve shall be securely 

sealed along the glue joint. The seal shall have a bond strength greater than the fiber tear of 

the paperboard.

3.3.2 Sleeve color. The color of all sleeve surfaces shall be natural kraft, tan or dull 

gray.

3.3.3 Sleeve dimensions (Type I). The dimensions of the SSP sleeve shall be in 
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accordance with figure 6.

3.3.4 Sleeve design (Type II). The ISP sleeve, when closed and sealed, shall enclose 

the pouch to prevent physical damage. The sleeve may have open or closed ends.

3.3.5 Sleeve dimensions (Type II). The outside length, width and height of the ISP 

sleeve shall not exceed 12-13/16 by 10-3/4 by 2-1/8 inches.

3.4 Packaging of pouches in sleeves.

3.4.1 Pouch in sleeve (Type II). Each ISP sleeve shall contain one pouch. One end of 

ISP may be folded to accommodate fitting the pouch into the sleeve.

3.4.2 Sleeve closure (Type II). The top and bottom faces of the sleeve shall be 

compressed and the ends taped. The closure shall have a bond strength greater than the fiber 

tear of the fiberboard.

3.5 Sleeve label (Type II). The following instructions shall be correctly and legibly 

labeled on the ISP sleeve. Type size of the label shall be no smaller than shown below 

(printed on 8-1/2 by 11 inch paper), but can be larger.

ATTENTION!

PROTECTIVE SLEEVE-DO NOT THROW AWAY

SAVE AND RE-USE TO PROTECT

POUCH FROM DAMAGE

To Avoid Damaging Pouch:

1. Keep Pouch in Sleeve Until Ready to Heat, Then Remove.

2. Insert Pouch Back Into Sleeve After Heating.

3. Always Use Sleeves When Transporting

 Pouches in Insulated Food Containers.

4. If Sleeves Are Unavailable, Stack Pouches

 With Fiberboard Pads Between Pouches.

In addition, the product name shall be correctly and legibly labeled on the sleeve.

3.6 Paperboard insert card (Type I). As applicable, the paperboard insert card shall 
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meet the following criteria.

3.6.1 Paperboard insert card dimensions. The paperboard insert card shall not exceed

4 inches in width by 6 inches in length.

3.6.2.1 Paperboard insert card color. The color of the paperboard insert card shall be 

natural kraft, tan or dull gray.

3.6.3 Appendix. When this specification is referenced in documents for the packaging 

of an item or items, the requirements of the appendix of this specification shall be mandatory.

4. VERIFICATION

4.1 Conformance inspection. Conformance inspection shall include the examinations 

and tests in this section, as defined in the contract, performed on specified samples (see 6.2).

4.2 Performance characteristics testing. The pouch material, pouch and sleeve, as 

applicable, shall be tested for the performance characteristics listed in table I.

TABLE I. Verification methods

Characteristic 1/ Requirement Verification

Oxygen transmission rate 3.1.1.1 4.5.1

Water vapor transmission rate 3.1.1.2 4.5.2

Thermal processing 3.1.1.3 4.5.3

Pouch configurations and dimensions 3.1.2 Figures (see appendix) 

Directional tear 3.1.2.1 4.5.4

Residual gas volume 3.1.4.2 4.5.5

Internal pressure 3.1.4.3 4.5.6

Camouflage (Type I), as applicable 3.1.4.4 4.5.7

Low temperature (Type I) 3.2.1 4.5.8.1

High temperature (Type I) 3.2.2 4.5.8.2
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Standard temperature (Type II) 3.2.3 4.5.8.3

Frozen temperature (Type II) 3.2.4 4.5.8.4

TABLE I. Verification methods

Characteristic 1/ Requirement Verification Lot Size 

Expressed in 

Sample 

Unit

Inspection 

Level

Oxygen transmission 

rate

3.1.1.1 4.5.1 yards 1/2 yard S-1

Water vapor 

transmission rate

3.1.1.2 4.5.2 yards 1/2 yard S-1

Thermal processing 3.1.1.3 4.5.3 pouches 1 pouch S-2

Pouch configurations 

and dimensions

3.1.2 Figures (see 

appendix) 

pouches 1 pouch S-3

Directional tear 3.1.2.1 4.5.4 pouches 1 pouch S-3

Residual gas volume 3.1.4.2 4.5.5 pouches 1 pouch S-2

Internal pressure 2/ 3.1.4.3 4.5.6 pouches 1 pouch S-2

Camouflage (Type I), 

as applicable

3.1.4.4 4.5.7 yards 1/2 yard S-1

Low temperature 

(Type I)

3.2.1 4.5.8.1 pouches 1 pouch S-2

High temperature 

(Type I)

3.2.2 4.5.8.2 pouches 1 pouch S-2

Standard temperature 

(Type II)

3.2.3 4.5.8.3 pouches 1 pouch S-2

Frozen temperature 

(Type II)

3.2.4 4.5.8.4 pouches 1 pouch S-2

1/ Compliance to the requirements for O2TR, WVTR, pouch configurations and dimensions, 

directional tear, thermal processing, environmental conditions and camouflage may be 

verified by Certificate of Conformance (CoC).
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2/ When a three-seal tester is used, a separate set of samples is required for testing of the 

closure seal.

4.3 Examination of pouch. After thermal processing, the pouches shall be visually 

examined for compliance. Defects and defect classifications are listed in table II.

TABLE II. Filled, sealed and thermally processed pouch defects

Category Defect

Critical Major A Major B Minor

1 Swollen pouch.

2 Tear, cut, hole, or if a multi-layered laminate is 

used, abrasion through one or more layers in the 

pouch material or leakage through any seal.

3 Foldover wrinkle extending into the seal such 

that the closure seal is reduced to less than 1/16 

inch for heat seals or less than 1.0 mm for 

ultrasonic seals. 4/

4 Presence of entrapped matter (for example, 

product, moisture, grease, etc.) that reduces the 

closure seal to less than 1/16 inch for heat seals 

or less than 1.0 mm for ultrasonic seals. 4/

5 Presence of delamination when a multi-layered 

laminate is used. 1/

6 Closure seal less than 1/16 inch for heat seals or 

less than 1.0 mm for ultrasonic seals at any 

location along its continuous path. 4/

101 Unclean pouch. 2/

102 Unclean area above ultrasonic seal. 5/

103 Any impression or design on the seal surfaces 

which conceals or impairs visual detection of sea 

defects. 3/
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TABLE II. Filled, sealed and thermal processed pouch defects - Continued

Category Defect

Critical Major A Major B Minor

104 Minimum heat seal width not as specified in 

applicable figures.

105 Closure seal not located as specified.

106 Labeling missing or incorrect or illegible.

151 Presence of delamination when a multi-layered 

laminate is used. 1/

152 For heat seals, closure seal width less than 1/8 

inch but greater than or equal to 1/16 inch.

201 Presence of delamination when a multi-layered 

laminate is used. 1/

202 Tear notches missing or not as specified.

203 Tear notches not located as specified.

204 Depth of tear notches not as specified.

205 Color of SSP does not contribute to field 

camouflage, when applicable.

206 Foreign odor.

1/ Delamination defect classification:

 Critical - Evidence of outer ply delamination such that the adjacent ply in the pouch body is 

exposed or evidence of two ply delamination such that the food contact layer is exposed.

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

expose the adjacent ply 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-counter clockwise 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 scored as a Major B 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 B defect. To determine if the delaminated area is a defect, use 

the following procedure: Mark the outside edges of the delaminated area using a bold 

permanent marking open. 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 scored as a Major B 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.

2/ The following examples shall not be scored as defects for unclean when present on the 

exterior of the pouch:

a. Water spots.

b. On SSP, two or less specks of dried product each of which measure 1/8 inch by 1/8 

inch or equivalent area, or less. On ISP, ten or less specks of dried product each of which 

measure 1/8 inch by 1/8 inch or equivalent area, or less.

c. Any foreign matter which presents no health hazard or no potential pouch damage and 

which readily falls off when pouch is lifted and shaken lightly.

d. Very thin film of grease, oil, or product residue which is discernible to touch, but not 

readily discernible by visual examinations.

e. Thin strips or drops of adhesive.

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

on the seal surfaces that could conceal or impair visual detection of seal defects, samples 

shall be furnished to the contracting officer for a determination as to acceptability.
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4/ An internal pressure test may be used to verify pouch integrity for ultrasonically sealed 

pouches that are difficult to measure or quantify during visual inspection.

5/ The following examples shall not be scored as a defect within the flap above an ultrasonic 

seal:

a. Entrapped food particulates (when fully enclosed by a cosmetic heat seal applied prior 

to thermal processing).

b. Staining of the pouch material caused by food product contact.

4.4 Examination of pouch and sleeve (or insert card). When applicable, the pouch and 

accompanying sleeve (or insert card) shall be examined for compliance. Defects and defect 

classifications are listed in table III.

TABLE III. Pouch and sleeve (or insert card) defects

Category Defect

Critical Major Minor

1 Tear, hole, or puncture through sleeve or open sleeve 

causing a hole in the pouch or obviously wet or stained 

sleeve due to leaking pouch. 1/

101 Tear or hole in sleeve exposing pouch to potential 

damage. 1/

102 Sleeve not clean.

103 Bond strength in SSP sleeve glue joint is not greater than 

fiber strength of paperboard sleeve. 2/

104 ISP pouch does not fit into the ISP sleeve. 1/ 3/

105 Dimensions of paperboard sleeve not as specified. 2/

201 Tear or hole in sleeve not exposing pouch to potential 

damage. 1/

202 Color of sleeve or insert card not as specified. 2/

203 Labeling missing or incorrect or illegible.
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TABLE III. Pouch and sleeve (or insert card) defects - Continued

Category Defect

Critical Major Minor

204 The ISP sleeve not closed as specified. 1/

205 Foreign odor.

206 The SSP sleeve does not form an open-ended carton 

when correctly folded along the bottom scores. 2/

207 Dimensions of paperboard insert card not as specified. 2/

1/ Type II only.

2/ A CoC may be accepted as evidence of conformance.

3/ Pouches with a folded end shall not be scored as a defect.

4.5 Tests.

4.5.1 Oxygen transmission rate. The oxygen transmission rate of the material shall be 

determined in accordance with ASTM D3985, at 73°F and 50 % relative humidity. Any 

oxygen transmission rate exceeding 0.06 cc/m2/24 hrs/atm shall be considered a test failure

and shall be cause for rejection of the lot.

4.5.2 Water vapor transmission rate. The water vapor transmission rate of the material 

shall be determined in accordance with ASTM F372, at 100°F and 90 % relative humidity.

Any water vapor transmission rate exceeding 0.01 gm/m2

/24 hrs shall be considered a test 

failure and shall be cause for rejection of the lot.

4.5.3 Thermal processing. Testing for thermal processing of the pouches shall be as 

follows: Pouches shall be filled with five, eight, or 48 to 104 ounces of water, as applicable to 

the pouch size, sealed and exposed to the same thermal processing conditions as required for 

filled and sealed pouches by the food product document. Following thermal processing, 

pouches shall be examined visually. Any pouch material defect as a result of thermal 

processing shall be considered a test failure and shall be cause for rejection of the lot.

4.5.4 Directional tear test. Pouches that have been designed to be opened lengthwise 

shall be tested for directional tear performance. Samples shall be randomly drawn from each 

production lot and tested for minimum width remaining after tearing. The samples shall be 

divided into two groups of equal numbers. For each group, the directional tear test shall be 

initiated from the opposing pouch end. The test may be performed on empty pouches that 
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have not been retorted. If the path of the resultant pouch tear line reduces the short side width 

of the remaining opened pouch to less than 3-1/2 inches when measured from the outer edge 

of the pouch at any point along the tear line, it shall be considered a test failure and shall be 

cause for rejection of the lot.

4.5.5 Residual gas volume test. The samples for test shall be opened under 75°F ± 5°F 

water and the gases shall be collected by water displacement in a graduated cylinder or other 

calibrated tube. The volume of the gases shall be reported to the nearest 0.1 cubic centimeter 

(cc) for SSP. Any residual gas volume exceeding 20 cc in SSP shall be considered a test 

failure, except any residual gas volume exceeding 10 cc in SSP pouches filled with fruit shall 

be considered a test failure. The volume of the gases shall be reported to the nearest 1 cc for 

ISP. Any residual gas volume exceeding 250 cc in ISP pouches shall be considered a test 

failure and shall be cause for rejection of the lot.

4.5.6 Internal pressure test. Internal pressure resistance shall be determined by 

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

be 1/2 inch ± 1/16 inch apart or 1 inch ± 1/16 inch apart for SSP, or 2 inches ± 1/16 inch 

apart for ISP. 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 of 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. For SSP, the pressure shall be 20 pounds per square inch gauge (psig) for the 

1/2 inch plate distance and 12 psig for the 1 inch plate distance. For ISP, the pressure shall be 

10 psig for the 2 inch plate distance. Pressure shall be applied at a rate of 1-2 psig per second 

until pressure set point is reached. The pressure set point shall be held constant for 30 

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

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 for heat seals or less than 1.0 mm for 

ultrasonic seals (see table II) shall be considered a test failure and shall be cause for rejection 

of the lot.

4.5.7 Camouflage (Type I). External visible color of the outside surfaces of the SSP 

pouch material after thermal processing shall conform to the range of the government 

approved and standardized color swatches. Standardized swatch samples have been provided 

to and are on file with each contractor, each material supplier, USDA (Agricultural 

Marketing Service/Specialty Crops Program/Specialty Crops Inspection Division), Natick, 

and Defense Logistics Agency (DLA) - Troop Support. Visibly match the outside surface of 

the pouch material to the range of colors of the standardized color swatch samples. Failures 

shall be classified as minor defects.
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4.5.8 Environmental conditions.

4.5.8.1 Low temperature (Type I). Fill the SSP pouches with water, seal and thermal 

process. Condition the unit packs in an atmosphere uniformly maintained at 28°F ± 2°F for a 

period of 48 hours. During exposure, position the unit packs to allow free circulation of air 

around each pack. Conduct a pouch abuse test while still in the frozen state using the test 

apparatus shown in figure 2 (see appendix). For eight ounce unit packs, the drop height shall 

be 40 inches; for five ounce unit packs, the drop height shall be 64 inches. Drop each unit 

pack twice, once on each end. Recondition tested unit packs to ambient temperature for at 

least 24 hours and examine visually. Any pouch leakage shall be considered a test failure and 

shall be cause for rejection of the lot.

4.5.8.2 High temperature (Type I). Fill the SSP pouches with water, seal and thermal 

process. Condition the unit packs in an atmosphere uniformly maintained at 160°F ± 2°F for 

a period of 48 hours. During exposure, position the unit packs to allow free circulation of air 

around each pack. Conduct a pouch abuse test using the test apparatus shown in figure 2 (see 

appendix). For eight ounce unit packs, the drop height shall be 40 inches; for five ounce unit 

packs, the drop height shall be 64 inches. Drop each unit pack twice, once on each end.

Recondition tested unit packs to ambient temperature for at least 24 hours and examine 

visually. Any pouch leakage shall be considered a test failure and shall be cause for rejection 

of the lot.

4.5.8.3 Standard temperature (Type II). Each ISP pouch, filled with either water or a 

representative food product and processed as specified in the applicable food document, shall 

be inserted into the sleeve. Four filled, sealed and thermal processed ISP pouches shall be 

packed in a fiberboard box conforming to style RSC-L of ASTM D5118/D5118M. The 

fiberboard shall conform to type CF, class D, variety SW, grade 275 of ASTM 

D4727/D4727M, Standard Specification for Corrugated and Solid Fiberboard Sheet Stock 

(Container Grade) and Cut Shapes. The box shall be closed in accordance with ASTM 

D1974/D1974M. Condition the box of four ISPs in an atmosphere uniformly maintained at 

72°F ± 2°F for a period of 48 hours. Conduct a drop test in accordance with ASTM D5276, 

Ten Drop Cycle at a height of 21 inches. Immediately after completion of the drop test, 

conduct a vibration test (on the same box of four ISPs) in accordance with ASTM D999, at 

268 RPM (4.5 Hz) for a period of one hour. Remove ISPs from the box and examine visually.

Any cracked, split or leaking ISP at any location, or tear, hole, or puncture through the sleeve 

causing a hole in the ISP; or wet or stained sleeve due to one or more leaking ISPs; or any 

evidence of food product leakage from ISP shall be considered a test failure and shall be 

cause for rejection of the lot.

4.5.8.4 Frozen temperature (Type II). Prepare the box of four ISPs as specified in 

4.5.8.3, but condition in an atmosphere uniformly maintained at -20°F ± 2°F for a period of 

48 hours. While still in frozen state, conduct drop and vibration tests as specified in 4.5.8.3.
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Remove ISPs from the box and allow to fully thaw prior to visual examination. Any cracked, 

split or leaking ISP at any location, or tear, hole, or puncture through the sleeve causing a 

hole in the ISP; or wet or stained sleeve due to one or more leaking ISPs; or any evidence of 

food product leakage from ISP shall be considered a test failure and shall be cause for 

rejection of the lot.

4.5.9 Sleeve closure bond strength. Compliance with required bond strength in sleeve 

closure shall be verified by visually examining the paperboard flaps or the fiberboard sleeve 

for evidence of fiber tear after opening. Absence of fiber tear shall be considered a test failure

and shall be cause for rejection of the lot.

5. PACKAGING

This section is not applicable to this specification.

6. NOTES

(This section contains information of a general or explanatory nature that may be 

helpful, but is not mandatory.)

6.1 Intended use. The requirements for the packaging of food in flexible pouches cited 

by this specification are intended for use in the production of retort food products for 

individual rations. 

6.2 Acquisition requirements. Acquisition documents must specify the following:

a. Title, number, and date of the specification.

b. Type, style, and design required (see 1.2).

c. Conformance inspection (see 4.1).

d. Pouch sizes for SSP (see 3.1.2 and Figures (see appendix)).

e. Pouch size for ISP (see 3.1.2 and Figure 3 (see appendix)).

6.3 Thermal processed products. The preparation and thermal processing of foods in 

hermetically sealed containers and finished product inspection should be established, 

controlled and verified by the processor in accordance with the Food and Drug 

Administration (FDA) (CFR Title 21 Part 113: Low Acid Canned Foods and Part 114: 

Acidified Foods) and the United States Department of Agriculture (USDA) (CFR Title 9 Part 

302 Subpart G: Canned Meat and Poultry Products) regulations.
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6.4 Pouch material.

6.4.1 Type I pouch material. The US Army Research, Development, and Engineering 

Command, Natick Soldier Research, Development, and Engineering Center has found that 

for preformed SSP pouches, a material structure consisting of, from inside to outside, 0.003 

to 0.004 inch thick polyolefin, 0.00035 to 0.0007 inch thick aluminum foil, 0.0006 inch thick 

biaxially oriented polyamide-type 6, and 0.0005 inch thick polyester meets the performance 

criteria of this specification. Alternatively, the aluminum foil layer and the biaxially oriented 

polyamide layer may be in either order. For the formed, tray-shaped body of a horizontal 

form-fill-seal (HFFS) SSP pouch, it has been found that a material structure consisting of, 

from inside to outside, 0.003 to 0.004 inch thick polyolefin, 0.0006 inch thick biaxially 

oriented polyamide-type 6, 0.0015 to 0.00175 inch thick aluminum foil and 0.0010-0.0014 

inch thick oriented polypropylene meets the performance criteria of this specification. For the 

lidding material for the HFFS SSP pouch, it has been found that a material structure 

consisting of, from inside to outside 0.003 to 0.004 inch thick polyolefin, 0.00035 to 0.0007 

inch thick aluminum foil and 0.0005 to 0.00075 inch thick polyester meets the performance 

criteria of this specification. The above values and ranges expressed for the thickness of thin 

gauge plastic films and aluminum foil are nominal values. A plus or minus 20% tolerance is 

typical for thin gauge plastic film thickness measurements and a plus or minus 10% tolerance 

is typical for aluminum foil thickness measurements.

6.4.2 Type II pouch material. The US Army Research, Development, and Engineering 

Command, Natick Soldier Research, Development, and Engineering Center has found that 

for preformed ISP pouches, a material 5-layer structure consisting of, from inside to outside,

0.004 inch thick polyolefin, 0.00098 inch thick biaxially oriented polyamide, 0.00035 inch 

thick aluminum foil, 0.00059 inch thick biaxially oriented polyamide, and 0.00047 inch thick 

polyester meets the performance criteria of this specification. The above values and ranges 

expressed for the thickness of thin gauge plastic films and aluminum foil are nominal values.

A plus or minus 20% tolerance is typical for thin gauge plastic film thickness measurements 

and a plus or minus 10% tolerance is typical for aluminum foil thickness measurements.

6.5 Sleeve design and material.

6.5.1 Type II Sleeve design and material. It has been found that a ISP sleeve 

constructed of grade 275 fiberboard in accordance with ASTM D4727/D4727M, oriented 

with flutes parallel to the sleeve width, jointed and hot melt glued along either the vertical 

length or bottom face of the sleeve, and then ends closed and compressed and securely taped 

across the open ends of the sleeve at their midpoints meets the performance criteria of this 

specification.

6.6 Directional tear tester. It has been found that a Directional Tear Tester developed 

under the Defense Logistics Agency Combat Ration Network Program, Short Term Project 
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#3013, meets the performance criteria of this specification. With this apparatus, the pouch

lays on a horizontal surface and is oriented with one short side of the pouch against a 

backstop. The tear notch is positioned between the two grippers. The test stand has a linear 

air slide that rotates the gripper that grips the pouch above the tear notch, initiates the tear, 

and then pulls the gripper straight across in a parallel line to the opposite short side seal, 

while maintaining the pouch position on the supported surface by the second gripper.

6.7 Subject term (key word) listing.

First Strike Ration® (FSR)

Food Packet, Modular Operational Ration Enhancement (MORE)

Humanitarian Daily Ration

Meal, Ready-to-Eat (MRE)

Operational Rations

Institutional Size

Single Serving

6.8 Changes from previous issue. Marginal notations are not used in this revision to 

identify changes with respect to the previous issue due to the extent of the changes.
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APPENDIX

10. SCOPE 

10.1 Scope. This appendix is a mandatory part of this specification. The information 

contained herein is intended for compliance.

FIGURE 1 Single Serving Pouch
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APPENDIX

FIGURE 1A Directional Tear Pouch
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APPENDIX
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APPENDIX

FIGURE 2A Horizontal Form-Fill-Seal Pouch
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APPENDIX
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APPENDIX

FIGURE 4 Side Spout Pouch
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APPENDIX

FIGURE 5 Center Spout Pouch
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APPENDIX

FIGURE 6 Sleeve Design
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Custodians: Preparing activity:

Army - GL Army - GL

Navy - SA

Air Force - 35 (Project 89GP-2017-001)

Review activities:

Army - MD, QM

Navy - MC

DLA - SS

________________________________________________________________________

NOTE: The activities listed above were interested in this document as of the date of this 

document. Since organizations and responsibilities can change, you should verify the 

currency of the information above using ASSIST Online database at https://assist.dla.mil/.