PKG & QAP 

 MIL-DTL-32223 

 31 October 2006 

W/Change 02 20 May 2008 

1 

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR 

MIL-DTL-32223, SANDWICH, BREAKFAST, SHELF STABLE, FOR 

OPERATIONAL RATIONS 

SECTION C

C-1 ITEM DESCRIPTION

Packages

 Package E – Unitized Group Ration (UGR) Heat & Serve 

 Package J – First Strike Ration (FSR) 

SECTION D

D-1 PACKAGING

 A. Packaging. One breakfast sandwich and one oxygen scavenger shall be packed in a 

preformed or form-fill-seal barrier pouch as described below. The temperature of the 

sandwich at the time of pouch filling shall be not less than 80oF (27oC) nor greater than 

135oF (57oC). 

(1) Preformed pouches. 

 a. Pouch material. The preformed 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 laminated to 0.0005 inch thick polyester. The three plies shall be laminated 

with the polyester on the exterior of the pouch. Tolerances for thickness of plastic films shall 

be plus or minus 20 percent and tolerance for the 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 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 style preformed pouch having 

maximum inside dimensions of 4-1/2 inches in width by 8 inches in length. The pouch shall 

be made by heat sealing three edges with 3/8 inch (+ 1/8 inch) wide seals. The side and 

bottom seals shall have an average seal strength of not less than 6 pounds per inch of width 

and no individual specimen shall have a seal strength of less than 5 pounds per inch of width 
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 MIL-DTL-32223 

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when tested as specified in E-6,B(1)a. Alternatively, the 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 as specified in 

E-6,B(1)c. A tear notch shall be made in one or both side seals to facilitate opening. A 1/8 

inch wide lip may be incorporated at the open end of the pouch. 

 c. Pouch filling and sealing. One breakfast sandwich and one oxygen scavenger 

shall be inserted into the pouch. The pouch shall be sealed. The closure seal width shall be a 

minimum of 1/8 inch. The closure seal 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 of the closure seal 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 when tested as specified in E-6,B(1)b. 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 as specified in E-6,B(1)c.

 (2) Horizontal form-fill-seal pouches. 

 a. Pouch material. The form-fill-seal pouch shall consist of a formed tray-shaped 

body with a flat-sheet, heat sealable cover or a tray-shaped body with a tray-shaped heat 

sealable cover. The tray-shaped body and the tray-shaped cover shall be fabricated from a 3-

ply flexible laminate barrier material consisting of, from outside to inside, 0.0009 inch thick 

oriented polypropylene bonded to 0.0007 inch thick aluminum foil with 10 pounds per ream 

pigmented polyethylene or adhesive and bonding the opposite side of the aluminum foil to 

0.003 inch thick ionomer or a blend of not less than 50 percent linear, low density 

polyethylene and polyethylene. The linear low density polyethylene portion of the blend shall 

be the copolymer of ethylene and octene-1, having a melt index range of 0.8 to 1.2 G/10 

minutes in accordance with ASTM D 1238, Standard Test Method for Melt Flow Rates of 

Thermoplastics by Extrusion Plastometer and a density range of 0.918 to 0.922 G/CC in 

accordance with ASTM D 1505, Standard Test Method for Density of Plastics by the 

Density-Gradient Technique. Alternatively, 0.0005 inch thick polyester may be used in place 

of the oriented polypropylene as the outer ply of the laminate. The flat sheet cover shall be 

made from the same 3-ply laminate as specified for the tray-shaped body or tray-shaped 

cover, except that the aluminum foil thickness may be 0.00035 inch. Tolerances for thickness 

of plastic films shall be plus or minus 20 percent and tolerance for the 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 
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color requirements of the exterior of the pouch shall be as specified in D-1, A(1)a. 

 b. Pouch construction. The tray-shaped body and the tray-shaped cover shall be 

formed by drawing the flexible laminate material into an appropriately shaped cavity. The 

flat cover shall be in the form of a flat sheet of the barrier material taken from roll stock. One 

baked sandwich and one oxygen scavenger (see D-1,A(3)) shall be placed into the trayshaped body of the pouch. Pouch closure shall be effected by heat sealing together the cover 

and body along the entire pouch perimeter. The closure seal width shall be a minimum of 1/8 

inch. The closure seal shall be free of entrapped matter (sandwich crumbs, moisture, etc.) that 

reduces the effective closure seal to less than 1/16 inch wide. The closure seal shall have an 

average seal strength of not less than 6 pounds per inch of width and no individual specimen 

shall have a seal strength of less than 5 pounds per inch of width (see E-6,B(1)b). 

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 as specified in E-6,B(1)c. The maximum 

outside dimensions of the sealed pouch shall be 5-1/2 inches wide by 8-1/2 inches long. A 

tear notch or serrations shall be provided on one or more edges of the pouch to facilitate 

opening. The sealed pouch shall not show any evidence of material degradation, aluminum 

stress cracking, delamination or foreign odor when heat sealed into pouches. Seals shall be 

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

of seal defects. 

 (3) Oxygen scavenger. The oxygen scavenger shall be constructed of materials that 

are safe for direct and indirect food contact, and shall be suitable for use with edible 

products. The oxygen scavenger shall be in compliance with all applicable FDA regulations. 

D-2 LABELING

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

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

The label shall contain the following information: 

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

(2) Ingredients 

(3) Date 1/ 

(4) Net weight 

(5) Contractor's name and address 

(6) Official establishment number (for example, EST-38)

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

Act (NLEA) and all applicable FDA/USDA regulations 
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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, 31 

October 2006 would be coded as 6304. The Julian day code shall represent the day the 

product was packaged into the pouch. 

D-3 PACKING

 A. Packing for shipment to ration assembler. Not more than 20 pounds of pouched product 

shall be packed in a fiberboard shipping container constructed in accordance with style RSCL, class domestic, variety SW, grade 200 of ASTM D 5118/D 5118M, Standard Practice for 

Fabrication of Fiberboard Shipping Boxes. Each container shall be securely closed in 

accordance with ASTM D 1974, Standard Practice for Methods of Closing, Sealing, and 

Reinforcing Fiberboard Boxes. 

 B. For packing into the UGR. Fifty (50) filled pouches shall be packed in a fiberboard box 

constructed in accordance with style RSC or FTC, class domestic, variety SW, grade 200 of 

ASTM D 5118/D 5118M. The outside dimensions of the box shall not exceed 12-1/2 by 11-

1/2 by 8-1/2 inches (318 by 292 by 216 mm). Each box shall be closed in accordance with 

ASTM D 1974. 

D-4 UNITIZATION

 A. Unit loads. Shipping containers shall be palletized into unit loads in accordance with 

DSCP Form 3507, Loads, Unit: Preparation of Semiperishable Subsistence Items. 

D-5 MARKING

 A. Shipping containers and unit loads. Shipping containers and unit loads shall be marked 

in accordance with DSCP Form 3556, Marking Instructions for Boxes, Sacks, and Unit 

Loads of Perishable and Semiperishable Subsistence. 

SECTION E INSPECTION AND ACCEPTANCE

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

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

Sampling Plans indicated in ANSI/ASQ Z1.4 will be utilized. When required, the 

manufacturer shall provide the Certificate(s) of Conformance to the appropriate inspection 

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

 Definitions. 
 PKG & QAP 

 MIL-DTL-32223 

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 (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. 

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS)

 A. Packaging. 

 (1) Pouch material certification. A Certificate of Compliance may be accepted as 

evidence that the characteristics listed below conform to the specified requirements. 

Requirement

Requirement 

paragraph Test procedures

Thickness of films for laminated material D-1,A(1)a and 

D-1,A(2)a 

As specified in ASTM 

D 2103 1/ 

Aluminum foil thickness D-1,A(1)a and 

D-1,A(2)a 

As specified in ASTM 

B 479 2/ 

Laminated material identification and 

construction 

D-1,A(1)a and 

D-1,A(2)a 

Laboratory evaluation. 

Color of laminated material D-1,A(1)a Visual evaluation by 

FED-STD-595 3/ 

1/ ASTM D 2103 Standard Specification for Polyethylene Film and Sheeting 

2/ ASTM B 479 Standard Specification for Annealed Aluminum and Aluminum-Alloy 

Foil for Flexible Barrier, Food Contact, and Other Applications 

3/ FED-STD-595 Colors Used in Government Procurement 
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 MIL-DTL-32223 

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 (2) Unfilled preformed pouch certification. A Certificate of Compliance may be 

accepted as evidence that unfilled pouches conform to the requirements specified in 

D-1,A(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. 

 (3) Filled and sealed pouch examination. The filled and sealed pouches shall be 

examined for the defects listed in table I. The lot size shall be expressed in pouches. The 

sample unit shall be one pouch. The inspection level shall be I and the acceptable quality 

level (AQL), expressed in terms of defects per hundred units, shall be 0.65 for major defects 

and 2.5 for minor defects. Two hundred sample units shall be examined for critical defects. 

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

TABLE I. Filled and sealed pouch defects 1/ 

Category Defect 

Critical Major Minor

1 Tear or hole or open seal. 

2 Seal width less than 1/16 inch. 2/ 

101 Presence of delamination. 3/ 

102 Unclean pouch. 4/ 

103 Pouch has foreign odor. 

104 Any impression or design on the heat seal surfaces which 

conceals or impairs visual detection of seal defects. 5/ 

105 Not packaged as specified. 

106 Presence of stress cracks in the aluminum foil. 6/ 7/ 

201 Labeling missing or incorrect or illegible. 

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

203 Seal width less than 1/8 inch, but greater than 1/16 inch. 

204 Presence of delamination. 3/ 
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1/ Any evidence of insect or rodent 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 

delamination 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 

delamination 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 

outer ply shall be grasped between the 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 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 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 delaminated 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 (+ 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 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, etc.) or generally detracts from the 

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

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

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

with a clean dry cloth. 

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

(localized and aggregate). 

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

on the closure seal surface that could conceal or impair visual detection of seal defects, 

samples shall be furnished to the contracting officer for a determination as to acceptability. 

6/ Applicable to form-fill-seal pouches only. 

7/ The initial examination shall be a visual examination of the closed package. Any suspected 

visual evidence of stress cracks in the aluminum foil (streaks, breaks, or other disruptions in 

the laminated film) shall be verified by the following physical examination. To examine for 

stress cracks, the inside surface of both tray-shaped bodies shall be placed over a light source 

and the outside surface observed for the passage of light. Observation of light through the 

pouch material in the form of a curved or straight line greater then 2 mm in length shall be 

evidence of the presence of stress cracks. Observation of light through the pouch material in 

the form of a curved or straight line 2 mm in length or smaller or of a single pinpoint shall be 

considered a pinhole. Observation of ten or more pinholes per pouch shall be evidence of 

material degradation. 

 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 strength testing. The seals of the unfilled pouches 

shall be tested for seal strength in accordance with ASTM F 88, Standard Test Method for 

Seal Strength of Flexible Barrier Materials. The lot size shall be expressed in pouches. The 

sample unit shall be one unfilled 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 each seal shall be 

calculated by averaging the strengths of the three test 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. 
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 b. Pouch closure seal testing. The closure seals of the pouches shall be tested for 

seal strength in accordance with ASTM F 88. The lot size shall be expressed in pouches. The 

sample unit shall be one filled and sealed pouch. The sample size shall be the number of 

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

adjacent specimens shall be cut from the closure seal of each pouch in the sample. For the 

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 three specimens cut from that side, end or closure. Any average 

seal strength of less than 6 pounds per inch of width or any test specimen with a seal strength 

of less than 5 pounds per inch of width shall be classified as a major defect and shall be cause 

for rejection of the lot. 

c. Internal pressure test. The internal pressure resistance shall be determined by 

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

shall be the number of pouches indicated by inspection level S-1. If a three seal tester (one 

that pressurizes the pouch through an open end) is used, the closure seal shall be cut off for 

testing the side and bottom seals of the pouch and the distant between restraining plates shall 

be 1/2 inch. For testing the closure seal, the bottom seal shall be cut off. The pouches shall 

be emptied prior to testing. If a four-seal tester (designed to pressurize filled pouches by use 

of a hypodermic needle through the pouch wall) is used, all four seals can be tested 

simultaneously. The distance between rigid restraining plates on the four-seal tester shall be 

as close to 1/2 inch as possible while accommodating the thickness of the product, the 

product may be manipulated to fit within the confines of the restraining apparatus 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 I, 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. 

 C. Packing. 

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

containers shall be examined for the defects listed in table II below. 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. 

Comment [U1]: Natick case ES08-

084 (DSCP-SS-08-97317) change 02, 20-

MAY-08 

a.Make the following changes: 

(1) Sentence 3, line 5, after “bottom seals 

of the pouch”, insert “and the distant 

between restraining plates shall be 1/2 

inch.” 

(2) Sentence 7, line 11, after “four-seal 

tester” insert “shall be as close to 1/2 inch 

as possible while accommodating the 

thickness of the product, the product may 

be manipulated to fit within the confines 

of the restraining apparatus.” 

(3) Sentence 7, line 13, delete “equal to 

the thickness of the product +1/16 inch” 
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TABLE II. Shipping container and marking defects

Category Defect 

Major Minor

101 Marking missing or incorrect or illegible. 

102 Inadequate workmanship. 1/ 

201 More than 20 pounds of product or less than 50 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. 

 D. Unitization. 

 (1) Unit load examination. The unit load shall be examined in accordance with the 

requirements of DSCP Form 3507, Loads, Unit: Preparation of Semiperishable Subsistence 

Items. Any nonconformance shall be a major defect. 

SECTION J REFERENCE DOCUMENTS

DEFENSE SUPPLY CENTER PHILADELPHIA (DSCP) FORMS 

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

Perishable and Semiperishable Subsistence 

DSCP Form 3507 Loads, Unit: Preparation of Semiperishable Subsistence Items 

FEDERAL 

FED-STD-595 - Colors Used in Government Procurement 

NON-GOVERNMENT STANDARDS 

AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI) 

ANSI/ASQ Z1.4-2003 Sampling Procedures and Tables for Inspection by 

Attributes 
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ASTM International 

B 479-06 Standard Specification for Annealed 

Aluminum and Aluminum-Alloy Foil for 

Flexible Barrier, Food Contact, and Other 

Applications 

D 1238-04c Standard Test Method for Melt Flow Rates 

of Thermoplastics by Extrusion Plastometer

D 1505-03 Standard Test Method for Density of Plastics 

by the Density-Gradient Technique 

D 1974-03 (2003) Standard Practice for Methods of Closing, 

Sealing, and Reinforcing Fiberboard Boxes 

D 2103-05 Standard Specification for Polyethylene Film 

and Sheeting 

D 5118/D 5118M-05a Standard Practice for Fabrication of 

Fiberboard Shipping Boxes 

F 88-06 Standard Test Method for Seal Strength of 

Flexible Barrier Materials 
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For DSCP Website Posting 

AMSRD-NSR-CF-F 20 May 2008 

TO: DSCP-FTRAA 

SUBJECT: ES08-084 (DSCP-SS-08-97317), Essential document changes to MIL-DTL32223, Breakfast Sandwich, Shelf Stable, for Operational Rations and Packaging 

Requirements and Quality Assurance Provisions for MIL-DTL-32223, Breakfast Sandwich, 

Shelf Stable, for Operational Rations 

1. Natick submits the following changes to MIL-DTL-32223, Breakfast Sandwich, Shelf 

Stable, for Operational Rations for all current, pending and future procurements until the 

document is formally amended or revised: 

a. 3.2.1. Flour. Delete sentences 3 and 4 entirely; insert the following new sentences: 

“The flour used for preparation of the dough shall have a protein content of not less than12.5 

percent. Amylolytic enzyme activity, as determined by the “falling number” method shall not 

be less than 225.” 

Justification: A review of the CID and the CFR for flour indicated that the falling number 

requirement was incorrect in the paragraph and that a low number indicated poorer quality 

flour (higher enzyme activity), the correction includes an adjustment to meet the CID 

guidelines. In addition the maltose content was a similar indication of flour quality and 

deemed redundant. 

b. 3.2.3 Bacon. Make the following changes: 

(1) Line 4, delete “not less than 0.82 and” 

(2) Delete “.877”, insert “0.88”. 

Justification: Water activity results for precooked bacon as an ingredient do not require 

lower ranges since the final product requirements for water activity controls lower limits and 

the product inspection table also has a defect for the sensory texture of the bacon filling that 

will serve to control getting a ‘too dry’ bacon. In addition product has been produced with 

below 0.82 water activity bacon that has met end item water activity requirements. It is also 

noted that the bacon supplier was using a food processor/grinder method for preparing the 

bacon sample that would have lowered the apparent water activity through fat smearing. 

c. 3.2.4 Cheddar flakes. Delete sentence 1 entirely, insert new sentences: 
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“ Cheddar flakes shall be a yellow orange color with a salty mildly sharp cheddar flavor and 

creamy texture. A flake size of 0.4 by 0.4 by 0.1 inches (10 by 10 by 2.5 mm) has been 

shown to disperse in the dough to meet end item requirements. (See 6.2.2) 

Justification: To reduce inspection requirement of ingredient. 

d. 3.2.5 Shortening. Make the following changes: 

(1) Sentence 1, line 4, after ‘active oxygen method (AOM)”, insert “or a free fatty 

acid content of less than or equal to 0.04” 

Justification: The intent is to provide a fresh unoxidized shortening and AOM is becoming a 

less used indicator of shortening and oil stability. A review of industry testing indicates that 

Oil Stability Index testing is replacing AOM and when this document is updated we hope to 

have comparative values for the AOM values in OSI values. In the mean time the free fatty 

acid limit will provide an indication of shortening quality. 

(2) Delete sentence 3 entirely “The average salt content shall be not more than 1.75 

percent. 

Justification: To standardize requirements for shortening for sandwich documents and reduce 

ingredient requirements where possible. 

 e. 3.2.16 Potassium sorbate, encapsulated. Delete entirely. 

Justification: this ingredient is not used in this document’s formulations. 

 f. 3.2.17 Vital wheat gluten. Delete sentences 2 and 3 entirely; insert the following 

new sentence: “Vital wheat gluten shall have a protein content (N x 5.7) of not less than 71.0 

percent and a moisture content of not more than 6.5 percent.” 

Justification: The requirements for protein and moisture have been determined to be 

sufficient to provide control on this ingredient that is only used if the flour protein is low. 

g. 3.3.1.1 Preparation of bread: Convert percentages to tenths instead of 100ths as 

follows. 

Justification: Industrial size batches do not require this level of preciseness ingredients left in 

100ths however do require careful formulation conversion from percent to batch formulas. 

Ingredient Percent by weight

Flour, bread 1/ 47.92 

Water 1/ 26.6 

Cheddar flakes 7.5 

Glycerol 6.0 

Shortening 5.6 

Yeast (instant dry) 1/ 2.0 
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Salt 1.1 

Sucrose ester 1.0 

Oxidizer/conditioner/mix reducer 0.5 

Gum arabic 0.5 

Butter flavor 0.4 

Glucono delta lactone, encapsulated 0.28 

Calcium sulfate 0.25 

Xanthan gum 0.25 

Sorbic acid, encapsulated 0.10 

h. 3.3.2.2 Forming sandwiches. Delete sentence 1 entirely, insert new sentences: 

“The bacon weight shall be a minimum 0.6 ounces (17 grams). The formed product made 

with a dough weight of 2.7 ounces (76.5 grams) and bacon weight of 0.6 ounces (17 grams) 

and a final product weight of 3.4 ounces (96.4 grams) prior to proofing and baking have been 

shown to meet end item requirement weights.” 

Justification: Requiring in process weights of sandwiches is a double jeopardy except for the 

filling weight which is not covered in the end item. 

 i. 3.3.2.4. Proofing. Line 2, after the end of sentence 1, insert the following new 

sentence: “Fluctuations due to opening and closing of proof box doors are acceptable as long 

as end item requirements are met.” 

Justification: During production fluctuations will occur due to movement of product and 

maintaining exact temperature and humidity is not reasonable. 

 j. 3.3.2.5. Baking. Delete sentence 1; insert the following new sentence: “The 

proofed product shall be fully baked to a minimum internal temperature of 185°F (85°C) and 

until the exterior is a uniform medium golden brown bread crust color with golden cheddar 

pieces distributed uniformly throughout the bread.” 

Justification: The intent was to provide a minimum end item temperature; product end points 

will typically be higher up to 210°F (98.8°C). 

 

 k. 3.6 Hazard Analysis Critical Control Point (HACCP) Plan. 

Delete sentence 3 entirely; insert the following: “The following are considered by the product 

developer to be critical control points: pH, water activity (Aw), baking time and 

temperature, oxygen content of the end-packaged product. If any of these are not addressed 

in the producers HACCP plan, they will established and documented as manufacturing 

process controls in their quality system plan.” 

Justification: Food Safety and Inspection Service (FSIS)/USDA has jurisdiction over 

HACCP plan and critical control points (CCPs). 
 PKG & QAP 

 MIL-DTL-32223 

 31 October 2006 

W/Change 02 20 May 2008 

15 

l. 4.2.1 Product Examination, Table I. Product defects. Footnote 3, Delete 

“Certificate of Conformance (CoC)”, insert “Certificate of Analysis (CoA)” 

Justification: correct terminology 

m. 6.2.7 Potassium sorbate, encapsulated. Delete entirely. 

2. Natick submits the following changes to Packaging Requirements and Quality Assurance 

Provisions for MIL-DTL-32223, Breakfast Sandwich, Shelf Stable, for Operational Rations 

for all current, pending and future procurements until the document is formally amended or 

revised: 

a. Section E-6, B. (1) c. Internal pressure test. Make the following changes: 

(1) Sentence 3, line 5, after “bottom seals of the pouch”, insert “and the distant 

between restraining plates shall be 1/2 inch.” 

(2) Sentence 7, line 11, after “four-seal tester” insert “shall be as close to 1/2 inch as 

possible while accommodating the thickness of the product, the product may be manipulated 

to fit within the confines of the restraining apparatus.” 

(3) Sentence 7, line 13, delete “equal to the thickness of the product +1/16 inch”