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SECTION C

This document covers beverage bases (powdered) in a flexible pouch for use by the 

Department of Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR 

CID A-A-20098E BEVERAGE BASES (POWDERED)

Types, flavors, formulations, and designs.

Types.

Type II – Sweetened with nutritive sweetener

Type III – Sweetened with non-nutritive sweetener

Flavors.

 Flavor 1 - Orange

 Flavor 4 - Lemon-Lime

 Flavor 8 - Lemonade

 Flavor 13 - Raspberry

 Flavor 22 - Cranberry Grape

Formulations.

Formulation a - Not fortified 

Formulation b - Fortified with not less than 20 milligrams ascorbic acid per serving

Formulation h - Fortified with ascorbic acid and calcium

Designs.

Design B – Flat interlocking closure pouch

Design D – Lap or fin seal pouch

C-2 PERFORMANCE REQUIREMENTS

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 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 Packaging Requirements and Quality Assurance Provisions

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.

 C. Odor and flavor. The packaged product shall be free from foreign odors and flavors. 

 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. Net weight.

(1) Type II, formulations a or b, design B. The net weight shall be not less than 34 

grams.

(2) Type III, formulation a, design D. The net weight shall be not less than 2.2 grams.

(3) Type III, formulation h, design D. The net weight shall be not less than 3.0 grams.

 F. Nutrient content.

(1) Formulation a. Not fortified.

(2) Formulation b. The ascorbic acid content shall be not less than 20 milligrams per 

serving.

(3) Formulation h. The packaged product per serving shall contain not less than the 

following amounts: 

Ascorbic acid 120 milligrams

Calcium 200 milligrams

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 G. Moisture. The moisture content requirements, procedures and testing shall be in 

accordance with A-A-20098E.

SECTION D

D-1 PACKAGING

 A. Packaging. 

(1) Design B, Flat interlocking closure pouch. When specified, the 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 beverage powder.

 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 

then bonded to 0.0005 inch thick polyester. 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 and shall conform to number 20219, 30219, 

30227, 30279, 30313, 30324, or 30450 of FED-STD-595, Colors Used in Government 

Procurement.

 b. Pouch construction. The pouch shall be a flat design preformed or vertical formfill-seal pouch with an interlocking closure. The design and dimensions shall be as specified

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. 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 

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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.

(2) Design D, Lap or fin seal pouch. When specified, the powdered product shall be 

unit packed into a lap or fin seal pouch. The lap or fin seal pouch shall be a heat-sealable, 

laminated material, one lamina of which shall be a minimum of 0.00035 inch thick aluminum 

foil. The pouch shall be heat sealed with a length-wise lap or fin seal and heat sealed at each 

end. The filled and sealed pouch shall have dimensions of not more than 5-3/8 inches in 

length, 1-1/2 inches in width, and 3/8 inch in thickness. All seals shall be a minimum of 1/8 

inch in width. A tear nick, notch, or serrations shall be provided to facilitate opening of the 

filled and sealed pouch. The sealed pouch shall not leak when tested in accordance with E6,B(3).

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. 

(1) The label shall contain the following information:

Name and flavor of product (letters not less than 1/8 inch high) 1/

Ingredients

Date 2/ 

Net weight

Name and address of packer

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

(NLEA) and all applicable FDA regulations

1/ Commercial product names are acceptable provided the flavor is identified.

2/ Each pouch shall have the date of pack noted by using a four digit code beginning with the 

final digit of the current year followed by the three digit Julian day code. For example, 14 

February 2015 would be coded as 5045. The Julian day code shall represent the day the 

product was packaged into the pouch.

 (2) The label shall also show the following applicable directions:

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 a. Directions for design B flat interlocking closure pouch: Allow water just 

chemically purified to stand 30 minutes before adding to beverage powder. Tear pouch at 

notch. Open zipper, add 12 ounces of cold water (1/2 canteen cup) to fill line. Close zipper, 

shake to mix. Single Use Only.

 b. Fill line for design B flat interlocking closure pouch: 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 12 ounce (340 grams) fill at 5-1/4 ± 1/4 inches from the inside edge of the bottom closure 

seal. 

 c. Directions for design D lap or fin seal pouch: Allow water just chemically 

purified to stand 30 minutes before adding beverage powder. Add beverage powder to 20 

ounces of cold water (about 1 canteen cup) and stir. Alternatively, add the contents of one 

pouch to a 20 ounce bottle of water.

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/D1974M, 

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

D-5 MARKING

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

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

Perishable and Semiperishable Subsistence.

SECTION E INSPECTION AND ACCEPTANCE

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

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

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

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

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

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 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. 

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

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

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

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

them to the following address for evaluation:

US Army Research, Development and Engineering Command 

Natick Soldier Research, Development and Engineering Center

RDNS-SEC-F

15 Kansas Street

Natick, MA 01760-5056

One lot shall be randomly selected during each calendar month of production or as otherwise 

specified in the contract. Three (3) sample units of each item produced shall be randomly 

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selected from that one production lot. The three (3) sample units shall be shipped to Natick 

within five (5) working days from the end of the production month from which they are 

randomly selected and upon completion of all USDA inspection requirements. The sample 

units will be evaluated for overall quality against the current first article or product 

demonstration model.

(3) Conformance inspection. Conformance inspection shall include the 

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

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

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

performance requirements specified in A-A-20098E and Section C of this 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 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 for major 

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

TABLE I. Product defects 1/ 2/ 5/

Category Defect

Major Minor

Dehydrated product

General

101 Product not type or not flavor or not formulation or not design as 

specified.

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

Category Defect

Major Minor

Appearance

201 Product not a uniformly blended, free-flowing, homogenous dry

mixture.

Texture

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202 Presence of hard lumps. 4/

Net weight

203 Net weight of an individual pouch for type II, formulations a or b, less 

than 34 grams.

204 Net weight of an individual pouch for type III, formulation a, less than 

2.2 grams. 

205 Net weight of an individual pouch for type III, formulation h, less than 

3.0 grams.

Hydrated product 5/

Appearance

102 Color not of the applicable flavor specified.

206 Product does not fully dissolve within two minutes with constant 

stirring or shaking.

207 Product not clear to slightly cloudy.

103 Product not a sediment-free liquid.

Odor and flavor

104 Odor or flavor not of the applicable flavor specified.

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. Foreign flavor is not 

applicable to dehydrated 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 is not applicable to 

dehydrated product.

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3/ Ascorbic acid (vitamin C) and calcium content shall be verified by the NLEA “Nutrition 

Facts” label. Product not conforming to the ascorbic acid (vitamin C) or calcium content as 

specified in Section C of this document shall be cause for rejection of the lot.

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

5/ Prior to conducting the hydrated product examination, the beverage base shall be hydrated 

per label instructions. Product that does not fully dissolve within 2 minutes with constant 

stirring or shaking shall be cause for rejection of the lot.

 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 on a suitable scale tared with a representative empty pouch. Results 

shall be reported to the nearest 1 gram or 0.1 gram, as applicable. 

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 CoC may be accepted as evidence that the characteristics conform to the 

specified requirements.

Characteristic Requirement paragraph Test procedure

Thickness of films for laminated 

material

D-1,A(1)a and D-1,A(2)a ASTM D 2103 1/

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

Laminated material D-1,A(1)a and D-1,A(2)a Laboratory evaluation

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identification and construction

Color of laminated material D-1,A(1)a and D-1,A(2)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-1,A(1)a and b, D-1,A(2)a and b, 

and D-1,A(5) a and b. When deemed necessary by the USDA, testing of the unfilled 

preformed pouches for the seal strength shall be as specified in E-6,B(1)a or b.

(3) Pouch material certification. For designs B and D, all material, construction and 

sealing requirements shall be verified by a CoC.

(4) 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.

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106 Any impression or design on the heat seal surfaces which conceals or 

impairs visual detection of seal defects. 5/

107 Leakage. 6/

108 Design B fill line missing or does not measure within ± 1/4 inch of 

5-1/4 inches from the inside edge of the bottom closure seal.

109 Not packaged as specified.

201 Label missing or incorrect or illegible.

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

203 Seal width less than 1/8 inch but greater than or equal to 1/16 inch. 2/

204 Presence of delamination. 3/

205 Design B pouch does not meet design or dimensions cited in Figure 1.

206 Design B fill line on pouch not required thickness or length.

207 Design B 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 

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

areas near the tear notches to avoid tearing the pouch material. After flexing, the separated 

outer ply shall be grasped between thumb and forefinger and gently lifted toward the food 

product edge of the seal or if the separated area is too small to be held between thumb and 

forefinger, a number two stylus shall be inserted into the delaminated area and a gentle lifting 

force applied against the outer ply. If separation of the outer ply can be made to extend to the 

product edge of the seal with no discernible resistance to the gentle lifting, the delamination 

shall be classified as a major defect. Additionally, spot delamination of the outer ply in the 

body of the pouch that is able to be propagated beyond its initial borders is also a major 

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

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

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

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

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

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

defect.

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

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

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

isolated spots of delamination in the body of the pouch that do not propagate when flexed as 

described above shall be classified as minor defects.

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

to cause pouch damage (for example, glass, metal filings) or generally detracts from the clean 

appearance of the pouch. The following examples shall not be classified as defects for 

unclean:

a. Foreign matter which presents no health hazard or potential pouch damage and 

which can be readily removed by gently shaking the package or by gently brushing the pouch 

with a clean dry cloth.

b. Dried product which affects less than 1/8 of the total surface area of one pouch face

(localized and aggregate).

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.

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6/ Examine pouch after removal from leakage test apparatus.

 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/F88M, 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/F88M. The lot size shall be expressed in 

pouches. The sample unit shall be one pouch. The sample size shall be the number of 

pouches indicated by inspection level S-1. For the closure seal on preformed pouches, three 

specimens shall be cut from the closure seal of each pouch in the sample. For vertical formfill-seal pouches, three adjacent specimens shall be cut from each side and each end of each 

pouch in the sample. The average seal strength of any side, end or closure shall be calculated 

by averaging the three specimens cut from that side, end or closure shall be calculated by 

averaging the 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. For design B, 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 

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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. For design B, 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. 

(3) Leakage test. For design D, the filled and sealed lap-seal or fin-seal pouches shall 

be tested by placing them in a dry desiccator, or similar apparatus, and subjecting them to a 

vacuum of 15 inches of mercury (atmospheric pressure is 29.9 inches of mercury) for 30 

seconds. Any pouch that does not swell to form a tightly distended package having at least 

one distorted edge during the test shall be recorded as a leaker. After vacuum testing, the

pouches shall be visually inspected for evidence of delamination and for seal separation. Any 

leakage, any delamination, or any seal separation of more than 1/16 inch from the product 

edge of any seal shall be recorded as a major defect.

 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.

TABLE III. Shipping container and marking defects

Category Defect

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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.

DLA Troop Support Form

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

Perishable and Semiperishable Subsistence

FEDERAL STANDARD 

FED-STD-595 Colors Used in Government Procurement

NON-GOVERNMENTAL STANDARDS

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

B479 Standard Specification for Annealed Aluminum and 

Aluminum-Alloy Foil for Flexible Barrier, Food 

Contact, and Other Applications

D1238 Standard Test Method for Melt Flow Rates of 

Thermoplastics by Extrusion Plastometer

D1505 Standard Test Method for Density of Plastics by the 

Density-Gradient Technique

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

Reinforcing Fiberboard Boxes

D2103 Standard Specification for Polyethylene Film and 

Sheeting

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D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes

D5118/D5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes

F88/F88M Standard Test Method for Seal Strength of 

Flexible Barrier Materials

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