APP F

 DLA Troop SupportH 4155.2

 

DLA Troop Support-FTSA

22 Nov. 10

FOREWORD

(Supplementation is permitted.)

 Appendix F is an aid for the inspection of the Food Packet, Survival, Abandon Ship. It 

provides guidelines for sampling, inspecting, classifying defects, and determining lot 

serviceability. 

 Users of this publication are encouraged to submit comments and recommended changes to 

improve this publication, through channels, to DLA Troop Support, ATTN: DLA Troop 

Support-FTSA. Changes will be coordinated with the Defense Security Cooperation Agency and 

implemented as appropriate.

BY ORDER OF THE COMMANDER

KATHRYN YONTZ

Chief, Administrative. Support &

Base Supply Division

Office of Base Support Services

Special 

DISTRIBUTION

DLA Troop Support-FTR, FTRB, FTRE, FTRA, FTSA, FTSB

VETCOM

This DLA Troop Support Handbook 4155.2, App-F superceeds DSCP Handbook 4155.2 App F, 

Jan 09.
 

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TABLE OF CONTENTS

PARAGRAPH PAGE

I. GENERAL. 

A. Purpose and Scope 3

B. Explanation of Inspection Concept 3

C. Receipt Inspection Guidance 3

D. Inspection Test Date (ITD) Extensions 3

E. Disposition Recommendations 3

F. Inspection Equipment 4

G. Definitions 4

II. ROUTINE INSPECTION GUIDANCE. 

A. Step 1: Cursory or Full Inspection 7

B. Step 2: Evaluation of Storage Conditions 7

C. Step 3: Determine Lot Size 8

D. Step 4: Inspect Shipping Containers and Selection of Samples 8 

E. Step 5: Perform Closed Package Inspection (CPI) of Food Packets,

 Components and Contents 9

F. Step 6: Perform Destructive Open Package Inspection (DOPI) 10

G. Step 7: Determine if Special Inspection is Required 11 

H. Step 8: Determine Disposition of the Lot 11

I. Step 9: Provide Results and Recommendations to Accountable Officer/

 Agency 12

III. SPECIAL INSPECTION GUIDANCE.

A. Step 1: Determine Lot Size 12

B. Step 2: Determine Sample Size for Each Component and Select

 Sample Cases 12

C. Step 3: Determine Disposition of the Lot 12

D. Step 4: Provide Results and Recommendations to Accountable Officer/

 Agency 13

IV. SAMPLING AND EXAMINATION TABLES.

Table A. Sampling Criteria for Inspection of Shipping Containers

 (Normal Inspection) 13 

Table B. Sampling Criteria for Inspection of Shipping Containers
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 (Special Inspection) 13 

Table C. Inspection of Shipping Containers 14

Table D. Sampling Criteria for Inspection of Food Packets/Components 

 and Contents (Normal Inspection) 14

Table E. Sampling Criteria for Inspection of Food Packets/Components 

 and Contents (Special Inspection) 15

Table F. Inspection of Unopened Food Packets 15

Table G. Closed Package Inspection of Packet Components 16

Table H. Sampling Criteria for Destructive Open Package Inspection (DOPI)

 (Normal Inspection) 17

Table I. Sampling Criteria for Destructive Open Package Inspection (DOPI)

 (Special Inspection) 17

Table J. Destructive Open Package Inspection (DOPI) 18 

Table K. Specific Defect Codes 19

Table L. Contractor Abbreviation (ABV) 22

Table M. Component and Classification List 23

Table N. Condition Code Criteria Defects from Special Inspection Results

 (Components That Equals or Exceeds an Action Number) 23

Table S. Contents of Food Packet, Survival, Abandon Ship 24

V. INSPECTION RECORDS.

A. Inspection Form 24

B. Database 24

C. Distribution 24

 

 
 

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I. GENERAL.

 Background Information. The Food Packet, Survival, Abandon Ship is used by the Navy to 

sustain one person for 3 days (using 2 bars per day) who must abandon ship and is designed to fit 

in the storage areas of lifesiving craft. There are 25 packets per case. The packet contains 

calorically dense cereal bars with a minimum of six equally shaped, commercially available, 

individually wrapped bars per intermidiate box. Each packet provides approximately 2400 

calories.

 A. Purpose and Scope. This inspection guide is a reference for the inspection of the Food

Packet, Survival, Abandon Ship. It was written to assist food inspection personnel and 

standardize the inspection evaluations when performing an inspection of the rations for 

surveillance or special inspections.

 B. Explanation of Inspection Concept.

“Condition Coding” a lot based on the serviceability of the various components contained within 

the food packet and their estimated remaining shelf life. It involves a two step process: (1) 

Determine if any components exceed an action number. (2) Determine the Condition Code. 

 This Appendix incorporates the the concept of 

 C. Receipt Inspection Guidance.

and defect tables as for surveillance. In addition, inspectors shall advise DLA Troop Support

when containers/products fail to comply with other essential receipt criteria identified in the 

appropriate monographs. Notification should be by the most expeditious means when there is a 

possibility that warranty action can be initiated. Inspectors will be provided guidance concerning 

additional requirements for warranty action.

 For receipt inspections, use the same sampling criteria

 D. Inspection Test Date (ITD) Extension. Food packets estimated shelf life is 84 months (7

years) at 80 degrees Fahrenheit. Inspectors may extend an ITD based on their estimate of the 

lot’s remaining shelf-life. Remarking of the unitized loads/cases with a revised ITD will be 

accomplished in accordance with DLA Troop Support 4155.2, Appendix S, and/or the 

appropriate service regulation. Posting of extensions can be accomplished by posting stickers 

containing updated ITD information to each pallet or case.

 E. Disposition Recommendations. At the completion of inspection, the inspector will 

recommend one of the following condition codes, based upon inspection findings:

1. Condition Code A (issuable without qualification). Food packets have more than 

6 months shelf life remaining. If product is more than 7 years old, it cannot be placed in 

condition code A.

2. Condition Code B (issuable with qualification). At least 3-6 months shelf life 

remaining.
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3. Condtion Code H (unserviceable). Food packets are unserviceable and/or unfit for 

Human consumption.

4. Condition Code L (Warranty Action). Food packets on hold pending warranty action.

5. Condition Code J (Laboratory Testing, Rework, Pest Activity). Food packets are on hold 

pending laboratory testing or rework. 

 F. Inspection Equipment. The items listed below are recommended for performing the 

inspection of the food packets. However, this list is not intended to be all encompassing.

1. Adequate lighting.

2. Magnification lens. (3-5 power recommended) is optional.

3. Metal ruler (32nd inch graduation).

4. Paper plates.

5. Paper towels.

6. Scissors general use (must be strong enough to easily cut menu bags and retort 

pouches).

7. Tape (for retaping packets and cases).

8. Sharpie pen.

9. Number 2 stylus.

10. Sharp knife, box cutter, or scalpel that can be sanitized. 

11. Alcohol swabs/wipes.

 G. Definitions.

1. Monograph. An information and instruction sheet that provides the inspector with a 

description of the food packet component, to include normal characteristics and signs of 

deterioration; as well as special instructions on how to examine the item. Special notes 

concerning inspection techniques are also included in some monographs.

2. Component Classification

 

. The monograph index indicates the classification for 

each component. Component classification has been determined by Natick Research, 

Development and Engineering Center, Ration Development Branch, using DLA Troop SupportH 

4155.2, Appendix A and AR 40-25, "Nutrition Allowances, Standards, and Education" as 

guidance.

a. Primary

unserviceable, will make the meal nutritionally inadequate for any method of intended use.

. Any individual component in the food packets which, if 

b. Secondary

unserviceable, will reduce the nutritional value of the meal, but will not render the meal unfit for 

its intended purpose.

. Any individual component in the food packets which, if 

c. Ancillary. Any component in the food packets which contributes little or no 
 

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nutrient value to the meal and if found unserviceable, will not constitute the meal as nutritionally 

deficient for its intended purpose. 

3. Major A Defect

hazardous or unsafe conditions for individuals using, maintaining, or dependent upon the 

product. The words “are likely to” are important. They do not mean “could possibly” since it is 

. This classification should be used for defects that are likely to cause 

always possible to develop grand scenarios that transform trivial happenings into major 

catastrophes. Therefore, the use of this classification requires experience, prudence and sound 

judgment. 

4. Major B Defect. These are defects that are not hazardous or unsafe. However, they 

may restrict the use of the product or make its consumption unlikely under the conditions for 

which the rations were originally designed. Examples: Extreme color (darkening). odor 

(rancidity), or flavor (bitterness) changes in primary components of a ration that make them 

unlikely to be consumed under normal field conditions where resupply or alternative feeding 

strategies are available. However, under more restrictive conditions the components could be 

consumed without concern that illness could be produced. 

5. Minor Defect

normal use. Their early detection may lead to a predictive intervention by the accountable officer 

to ensure consumption before the component or menu loses its serviceability. 

. These are defects that make the product less useful than it should be, 

but not seriously so. Minor defects usually do not affect serviceability. However, their 

identification is important since they often reveal early signs of deterioration and can be detected 

before the item reaches a condition that makes its consumption unlikely under conditions of 

6. Product Codes.

a. Assembly code information.

markings found on the shipping container, and/or food packet that reflect ration assembly 

information only (e.g. assembly contractor, date of pack, assembly lot numbers, ITD, etc.).

 Contract and component identification 

b. Component code information

primary food packet that reflect the component producers name, the USDA Establishment 

Number, the production lot number of the component, the nomenclature, etc. 

. Item identification markings found on the 

7. Action Number (AN). A number which, when reached or exceeded, normally 

indicates additional inspection is necessary or indicates a component is deteriorated beyond 

acceptable limits and the menu that contains it must be evaluated for serviceability.

8. Condition Codes. These codes have, traditionally, been based primarily on an 

estimate of the remaining shelf life. Serviceability of the food packets will be determined based 

on the useability status of the individual ration. 
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9. Food Packet Lot Serviceability

10. 

. Based on usability and condition code, the integrity 

of the packaging and packing is also considered.

Food Packet, Survival, Abandon Ship. The Food Packet, Survival, Abandon Ship 

is used by the Navy to sustain one person for three days (using 2 packets per day) who must 

abandon ship and is designed to fit in the storage areas of lifesaving craft. Each case contains 25

packets. 

11. Food Packets with Limited Components

packet is revealed by inspection or laboratory analysis to be less than desirable in terms of 

quality, but are wholesome and can be consumed without any deleterious effects, DLA Troop 

Support contracting should be contacted.

. If the major component of the food 

12. Food Packets with Restricted Components. These are food packets in which some 

components are found to be unwholesome, repulsive or otherwise unusable. Restricted 

components must be removed from the ration prior to issuing them to the consumer. Since the

food packet only has one food components, destruction may be more advantageous to the 

government, then reworking the food packets identified with problem components.

13. Abrasion. A break or crack in the outer lamination of the retort pouch. 

14. Foldover wrinkle. Pouch material is overlapped on itself in the seal area that 

reduces the closure seal to less than 1/16 inch. 

15. Entrapped Matter. Foreign material may be trapped in the seal area, when the 

pouch is sealed or bonded. Entrapped matter weakens the seal, but as long as there is 1/16 inch 

of continuous seal all the way across the seal area (i.e. from one side of the pouch seal to the 

other), then the seal is considered acceptable.

16. Delamination. Delamination is the separation of laminated films in a flexible 

laminated pouch. 

17. Stress Crack. It is possible that the foil barrier layer in the food packet pouch 

material may break, but the outer layer (lamination)of polyester is still intact. This would be 

called a stress crack and it is not scored as a defect.

18. Barrier Layer. For an food packet retort pouch this is the lamination (foil) that 

prevents transmission of light, water vapor, or oxygen into out of the retort pouch.

19. Product Contact Layer. For an food packet retort pouch, this would be the inner 

lamination (polypropylene) which is in contact with the food. 

20. Adhesive

 

. Bonding material that binds the laminations (thin sheets of 

Polypropylene, foil, polyester, or nylon) that make up the retort pouch material.

II. ROUTINE INSPECTION GUIDANCE.
 

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 A. STEP 1: Cursory or Full Inspection. A complete receipt inspection is required 

unless:

1. The Survival Abandon Ship rations are delivered to the installation directly from the 

assembly plant, a full receipt inspection is not required. Inspect these deliveries only for 

transportation damage/obvious defects. 

2. Normally, rations received will receive a full destination inspection. If the depot that 

the rations were received from performed a cursory inspection, then a full receipt inspection shall 

be performed at destination. The Survival Abandon Ship rations are delivered from a depot or 

other installation and a current (within the last 30 days) inspection report, completed at the point 

of origin (for example, a depot, not another installation that received the same lot) accompanies 

the shipment. The accompanying inspection report should match the lot number and 

manufacturer/assembler information on the shipping container, plus the delivery origin. 

B. STEP 2: Evaluation of Storage Conditions.

 1. Storage conditions vary significantly. Food packets may be stored in small quantities, 

but it is more likely that these rations will be maintained in a warehouse until shipped to support 

a national emergency, military exercise or engagement. Food packet storage areas should be 

clean and dry, and not subject to extreme temperatures. The facility should be free of pests in 

accordance with:

 a. MIL-STD-904B, Detection, Identification, and Prevention of Pest Infestation of 

Subsistence.

 b. TIM-38 Protecting Meals Ready-To-Eat Rations (MREs) and Other 

Subsistence During Storage. Although this is primarily written for MREs it is still applicable to 

Food Packet, Survival, Abandon Ship. 

 2. When multiple pallets of food packets are warehoused/stored, the storage facility 

should meet the additional standards of MIL-STD-3006C, Requirements for Food 

Establishments (Appendix A, Only). Food packets cannot be stacked more than 4 pallets 

high without the use of storage aids, pallet racks/pallet sets, etc. These pallet racks/pallet 

sets should support the full weight of any additional pallet(s) above, and shall not be in 

contact with or supported by the pallets beneath. Temperature history of storage locations 

must also be considered when recommending final condition codes and dispositions.

 3. All cases opened for inspection or damaged, shall be recouped or repaired in a 

manner sufficient to ensure protection of the products during subsequent storage and 

handling. Cases will be back filled so that no more than one case will have less than the 

required number of packets as indicated on the shipping container marking/labeling. 

 4. All ration food components are shortened by high temperatures. Food packets 
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storage temperatures in excess of 80°F should be reported to DLA Troop Support-FTR and 

DLA Troop Support-FTRE.

 C. STEP 3: Determine Lot Size.

1. Lot size is expressed as the total number of food packets within the contractor or 

grand lot.

 

2. Determine how many cases/shipping containers there are in the lot; multiply that 

number by the number of packets indicated in the marking of the case/shipping containers (i.e.

1,000 cases x 25 packets per case = 25,000 packets), if applicable.

 

 3. If the food packets are no longer packed in the original shipping conatiners the 

inspector will count the number of packets, if applicable.

 4. Lotting procedures will be as follows:

 a. Contractor’s lots are composed of rations from the same assembly 

contractor, having the same contract number and lot number/pack year, and stored under 

substantially similar storage condition. 

 b. Grand lots for the purpose of food packets inspections will be composed 

of rations from the same assembly contractor with the same contract number or pack year. 

Grand lots may contain rations from more than one contractor’s lot as long as the contractor 

and contract numbers or pack year are the same. Additionally, the the food packets must 

have been stored under substantially similar storage conditions. Samples from grand lots 

must represent all contractor’s lots, even if the next highest sample size needs to be used. 

Identity of samples from each sublot must be maintained throughout the inspection. 

c. Defective contractor’s lots will be segregated from grand lots and inspected 

individually when one or more of the following occurs:

 (1) A Major A defect is found in the contractor’s lot.

 (2) A Major B or Minor defects found seem to be concentrated in one or 

more of the contractor’s lots comprising the grand lot.

 (3) The inspector determines for any reason, based on initial inspection 

results, that inspection of the contractor’s lot is justified.

d. Grand Lotting is encouraged (to conserve inspection resources) whenever it 

is considered appropriate by the inspection activity. Grand Lotting will not be used when 

performing warranty inspections or on inspections of lots reported as possibly having 

wholesomeness deficiencies. 

 D. STEP 4: Inspect Shipping Containers and Selection of Samples.
 

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 1. Abandon Ship Survival Food Packets are procured and issued by packets not cases. 

The shipping container sample size will depend upon the packet lot size (see Table A, footnote 

4). The number of packets per shipping container is indicated on the markings of the shipping 

container. Shipping containers will be selected proportionally to represent all contractors’ lots.

 2. IAW Table A, select appropriate sample size for shipping container examinations. 

Damaged shipping cases should not be selected unless they are truly representative of the lot. In 

addition, damaged cases should be set aside and the contents should be inspected to determine 

the extent of damage to the food packets.

 3. Using the defects listed in Table C, the inspectors should check each sample case for 

loose straps, different type straps on one or more cases than those on the majority of the lot, or 

previously opened boxes. While these indicators may be the result of tampering, each may also 

be due to other reasons (e.g., a wholesale rework of a lot). Inspectors should contact their 

supervisors for guidance if pilferage or tampering is suspected.

 4. Using defects listed in Table C, observe each case for signs of rodent damage or 

insect infestation. If either condition is observed, annotate the findings on inspection report, 

accordingly. The notes should include the following:

 a. Whether or not the pests were alive or dead. 

 

 b. Pest Identification (preferably entomological/laboratory identification). 

 

 c. Probable origin of Pests (see DLA Troop Support Handbook 4155.2, 

paragraph XIII.).

 

 d. Probable movement of pests. For example, from outside the shipping 

container into the food packets or vice-versa.

 5. Classify each defective case by the most serious defect it possesses. List each defect 

in the inspection report. If the Action number is not reached or exceeded, the lot passes the 

shipping container inspection. 

 6. If the food packets are in loose packets, without original shipping containers, 

disregard the shipping container inspection and proceed immediately to STEP 5. 

 E. STEP 5: Perform Closed Package Inspection (CPI) of Food Packets, Components 

and Contents.

 1. IAW Table D, select the appropriate number of food packets to be inspected being 

sure the samples are proportionally representative of the lot. Open the shipping container, if 

applicable, and collect the sample packets.

 2. The packets will be inspected for applicable defects IAW Table F. The components 

will be inspected IAW Table G. 
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 3. Inspect the food packet for integrity, seal, cleanliness, marking and damage. Open 

the food packet by cutting off one seal. 

 4. Thoroughly examine the components within the food packets. Perform this 

inspection under a good light source and, if available, with the aid of a magnification lens. 

When a component exhibits more than one defect, it will be classified by the most serious 

defect it possesses. However, for the purpose of gathering additional information, the lesser 

defects will also be noted. Record the following information for all defective components:

 a. Ration name/nomenclature.

 b. Assembler’s lot number.

 c. Component nomenclature and code (if applicable).

 d. Processor’s and/or plant name (if available).

 e. Defect number.

 f. Specific defect code (if applicable).

 g. Narrative descripition of defect (if necessary).

h.. Tally defects (Major A, Major B, Minor) according to type of component. 

5. All components observed during the inspection with Major A or Major B defects 

will be discarded (whether they are part of the sample or not). Components not exhibiting 

defects or those exhibiting only minor defects may be reassembled into the lot.

 6. Component packages with a Major A or Major B packaging defect should be opened

to evaluate the effect the defect has on the product. Any findings should be recorded as a note 

on the inspection record. This inspection should in no way be confused with the normal open 

package inspection. Open package inspection is a phase of inspection during which only those 

components that did not show any external Major A or Major B packaging defects are 

examined. 

 7. Classify each defective unit by the most serious defect it possesses. Record all 

defects on the inspection report. If none of the Action Numbers are equaled or exceeded, the 

lot passes. CPI inspection does not require a second sample or “special inspection” unless 

requested by the accountable officer or directed by the inspector’s chain-of-command.

 F. STEP 6: Perform Destructive Open Package Inspection (DOPI). 

 1. Open package inspection will be performed in accordance with Table H and 

those defects listed in Table J.

 2. Only those closed package sample units that did not exhibit any external Major A

or Major B defects will be examined for DOPI. A new sample packet must be drawn to replace 

those with previous Major A or B defects and utilized for DOPI only.

 3. Inspectors should refer to the component monographs for information relative to

the product’s normal characteristics, the most likely deteriorative conditions to be 
 

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observed and any unique inspection information and special notes concerning the item. For the 

monographs, https://www.dscp.dla.mil/subs/support/qapubs/appf/index.asp, then check for the 

specific combat rations being inspected. If monographs are not available for a particular item, 

contact DLA Troop Support-FTSA for information. (Comm: (215)737 8342 DSN: 444 8342).

 4. Each component of the food packet will be opened and inspected. If no Major A or 

Major B defects are noted and the action number for minor defects is not exceeded during normal 

open package inspection, this phase of the inspection should be considered complete.

 5. Classify each defective by the most serious defect it possesses. If the action number 

is not reached or exceeded, the lot passes DOPI. 

 

 G. STEP 7: Determine if Special Inspection is Required. 

 Special inspection is required when any action number is reached or exceeded. If a 

special inspection is deemed necessary; go to Section III for procedures.

 H. STEP 8: Determine Disposition of the Lot.

 1. Disposition based on routine inspection results will be determined when no Major A 

or major B defects were noted or the action number for minor defects combined has not been 

reached. 

 2. If the lot passes all three inspections (Shipping Case, CPI, DOPI), the lot is fully 

useable and placed in Condition Code A, unless the food packets are 7 or more years old. Food 

packets in excess of 7 years old may be annotated no higher than Condition Code B. 

 

 3. If the lot fails the shipping container inspection for minor defects, but has no major 

defects, the lot may be judged to be Condition Code A, if the inspector deems the lot to be fully 

serviceable.

 

 4. If the lot fails for defects to ancillary components, the lot may be placed in

Condition Code B, so long as the food packets are serviceable.

 

 5. The Condition Code of a lot may only be downgraded based on special inspection 

results.

 6. If deemed necessary, samples may be submitted to the appropriate supporting 

laboratory for testing. The lot will then be placed in Condition Code J pending results of the 

lab testing.

 7. Otherwise recommend destruction, Condition Code H to the accountable officer. If 

the lot may be unwholesome notify the supervising Veterinary Corps Officer, Vet Svcs Warrant 

Officer, or Air Force Preventive Medicine Officer for final disposition approval. 

 8. Complete Inspection Report.
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I. STEP 9: Provide Results and Recommendations to Accountable Officer/Agency.

 1. Complete DLA Troop Support Form 5117 and provide copy of report to accountable 

officer. 

DLA Troop Support Form 5117 can be found at 

http://www.dscp.dla.mil/subs/support/qapubs/appa/index.asp. 

 2. Locally file DLA Troop Support Form 5117.

 3. DO NOT post the inspection report in the Lotus Notes database.

 4. For instructions on filling out DLA Troop Support Form 5117, see website

https://www.dscp.dla.mil/subs/support/qapubs/appa/5117inst.pdf.

III. SPECIAL INSPECTION GUIDANCE.

 Background Information.

 

 When a special inspection is performed, the inspector may 

choose to inspect all of the components in a food packet during the special inspection if he/she 

deems it necessary to ascertain the true condition of the lot. Otherwise, only the component(s) 

that exhibited the defects that initiated the special inspection will be inspected. All defective 

samples will be classified by the most serious defect they possess. Inspection is based on double 

sampling for verification of lot condition.

 A. STEP 1: Determine Lot Size.

 1. Lot size is expressed as the total number of individual suspected defective 

components/packet as determined during routine inspection (reached/exceeded Action Number). 

Each defective component/packet will be inspected as a separate lot. 

 2. To determine component lot size, you must determine the contents of the food packet 

utilizing Table S and the previous inspection results. 

 3. All defective samples will be classified by the most serious defect they possess.

 B. STEP 2: Determine Sample Size for Each Component and Select Sample Cases.

 1. Sample size will be determined IAW Tables B, E or I.

 2. Inspect IAW applicable defect table (Table F, G or J).

 3. For special inspections, good sample representation of the lot is extremely important 

to help preclude unnecessary destruction. Grand lots shall be subdivided and a special inspection 

will be performed on each sublot/contractor’s lot. If routine inspection defects tend to be 

associated with a certain lot or lots, these should be inspected as a single unit(s). 

 

 C. STEP 3: Determine Disposition of the Lot.
 

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 1. If none of the action numbers are reached or exceeded, the survival food packets are 

considered to be fully useable and the Condition Code of the lot may remain unchanged.

 2. For each action number equaled or exceeded, determine the condition code of the lot. 

 

 D. STEP 4: Provide Results and Recommendations to Accountable Officer/Agency.

 1. Complete DLA Troop Support Form 5117 and provide a copy of the report to the 

accountable officer.

 2. Locally file DLA Troop Support Form 5117.

 3. DO NOT post the inspection report in the Lotus Notes database.

 

 4. If food packets are placed in less than condition code A, notify DLA Troop SupportFTRA telephonically @ (215) 737-3625/3613 (DSN 444).

IV. 

 

SAMPLING AND EXAMINATION TABLES.

TABLE A

SAMPLING CRITERIA FOR INSPECTION OF SHIPPING CONTAINERS

1/ 2/ 3/ 4/

(NORMAL INSPECTION)

LOT SIZE

(Packets)

SAMPLE SIZE

(Cases)

DEFECT CLASS ACTION 

NUMBER

Under 150 2 Major B

Minor

 1

2

151-500 3 Major B

Minor

2

3

501-3200 3 Major B

Minor

3

4

Over 3201 3 Major B

Minor

5

6

1/ For use with Table C.

2/ American National Standard ANSI/ASQC Z1.4-2003 was the basis for the sampling tables 

within this appendix. 

3/ If the lot size is six cases or less all the cases will be selected as the sample.

4/ Example: Lot size is 375 packets, packed 25 to a case, the shipping container sample size is 3 

shipping containers with a defect class and action numbers: Major B-2 and Minor-3.

TABLE B

SAMPLING CRITERIA FOR INSPECTION OF SHIPPING CONTAINERS

1/ 

(SPECIAL INSPECTION)
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LOT SIZE

(PACKETS)

SAMPLE SIZE

(CASES)

DEFECT CLASS ACTION

NUMBER

Under 90 2 Major B

Minor

1

1

91-150 3 Major B

Minor

1

2

151-500 3 Major B

Minor

2

3

501-1200 4 Major B

Minor

2

3

Over 1200 5 Major B

Minor

3

4

1/ For use with Table C.

TABLE C

INSPECTION OF SHIPPING CONTAINERS

1/ 2/ 3/

CATEGORY DEFECT

 MAJ B MINOR

 501 

 502

 

 601

 616 

Evidence of rodent or insect infestation on or 

in the shipping container. 2/ 

Container damaged, contents exposed or 

affected.

Container damaged, contents not exposed or 

affected.

Missing TTI. 3/

1/ For use with Table A and B. 

2/ Requires immediate corrective action according to local Pest Management Programs.

3/ Defect number 616 does not apply to survival rations at this time.

TABLE D

SAMPLING CRITERIA FOR INSPECTION OF FOOD PACKETS/

1/ 2/ 3/

COMPONENTS AND CONTENTS

(NORMAL INSPECTION)

LOT SIZE

(PACKETS)

SAMPLE SIZE

(PACKETS)

DEFECTS CLASS AND

ACTION NUMBERS

 MAJ A MAJ B MIN

Under 150 5 1 1 1 
 

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151-500 8 1 1 2 

501-3200 13 1 2 2

Over 3200 20 1 2 3

1/ For use with Table F and G.

2/ Sample packets will be selected from the shipping containers selected for the Table A

examination.

3/ All defects noted on packets and contents will be combined and compared to the normal 

inspection action numbers.

TABLE E

SAMPLING CRITERIA FOR INSPECTION OF FOOD PACKETS/

1/

COMPONENTS AND CONTENTS

(SPECIAL INSPECTION)

LOT SIZE

(PACKETS)

SAMPLE SIZE

(PACKETS)

DEFECTS CLASS AND 

ACTION NUMBERS

 MAJ A MAJ B MIN

Under 150 5 1 1 1 

151-500 8 1 1 2 

501-3200 13 1 2 2

Over 3200 20 1 2 3

1/ For use with Table F and G.

TABLE F

INSPECTION OF UNOPENED FOOD PACKETS 

1/ 2/ 3/

CATEGORY DEFECT

MAJOR MAJOR MINOR

 A B

 503 

 

 510 

Rodent damage/insect infestation of packets. 2/

Less than 25 packets in a case. 3/

1/ For use with Table D and E.

2/ Requires immediate corrective action according to local Pest Management Programs.
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3/ Does not apply when packets are no longer packed in original shipping container. 

TABLE G

CLOSED PACKAGE INSPECTION OF PACKET COMPONENTS

1/ 2/ 3/ 

CATEGORY DEFECT

MAJOR MAJOR MINOR

 A B

 401

 402 

 505

 507

 602

 605

 

 609

 612

Swollen Pouch. 1/

Tear/cut/hole/open seal in packet.

Complete loss of packet. 2/

Inadequate vacuum and/or delamination with 

moderate to extreme effect on product. 3/

Visible tear/cut/hole/open seam in packet. 

Presence of delamination when multi-layered 

laminate is used. (not applicable to dehydrated 

components).

Packaging exhibiting delamination or 

spreading that does not rupture when tested. 

Product not affected or only slightly affected.

Missing tear notch on food packet.

1/ For use with Table D and E.

2/ Score defect 505 when one or more defective components cause the entire packet to be 

unserviceable. For example, one or more leaking, ruptured, or contaminated component may 

effect the other components.

3/ Abandon Ship Survival Food Packets may not be vacuum packed.
 

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TABLE H

SAMPLING CRITERIA FOR DESTRUCTIVE OPEN

1/ 2/ 3/

PACKAGE INSPECTION (DOPI)

(NORMAL INSPECTION)

LOT SIZE

(PACKETS)

SAMPLE SIZE

(PACKETS)

DEFECTS CLASS AND 

ACTION NUMBERS

 MAJ A MAJ B MIN

Under 150 5 1 1 1 

151-500 8 1 1 2 

501-3200 13 1 2 2

Over 3200 20 1 2 3

1/ For use with Table J.

2/ Sample packets will be selected from those shipping containers selected for the Table C

examination. 

3/ All defects noted will be combined and compared to the normal inspection action numbers.

TABLE I

SAMPLING CRITERIA FOR DESTRUCTIVE OPEN

1/

PACKAGE INSPECTION (DOPI) 

(SPECIAL INSPECTION)

LOT SIZE

(PACKETS)

SAMPLE SIZE

(PACKETS)

DEFECTS CLASS AND 

ACTION NUMBERS

 MAJ A MAJ B MIN

Under 150 5 1 1 1

151-500 8 1 1 2

501-3200 13 1 2 2

Over 3200 20 1 2 3

1/ For use with Table J.
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TABLE J

DESTRUCTIVE OPEN PACKAGE INSPECTION (DOPI)

1/ 2/ 3/

CATEGORY

DEFECT

MAJOR MAJOR MINOR

 A B

 403

 404

 405

 508

 

 509

 

 611

 

Evidence of rodent damage/insect infestation in product. 

Product off conditions as evidenced by abnormal odor, 

color, flavor or texture suggesting contamination and/or 

spoilage for no apparent reason

(e.g., package failure not evident).

Foreign material present, affecting wholesomeness (e. g.,

glass, metal, wire).

Moderate to extreme texture, odor, color or flavor 

change in a primary component not affecting 

wholesomeness (product unlikely to be consumed under 

conditions of intended use). 

Mechanical damage to primary component

significantly affecting serviceability.

Slight texture, odor, color or flavor change in a primary 

component not affecting wholesomeness.

1/ For use with Table H and I.

2/ Requires immediate corrective action according to local Pest Management Programs.

3/ Specify defect(s) observed. Enter all specific defect codes that apply and a narrative 

description when appropriate.
 

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SPECIFIC DEFECT CODES

TABLE K

 A. INSECT / RODENT

 A1. Rodent.

 A2. Insect.

 A3. Other (describe).

 B. PACKAGING, PACKING, MARKING, LABELING AND UNITIZATION

 B1. Essential case markings missing.

 B2. Essential case markings illegible.

 B3. Essential case markings incorrect.

 B4. Essential Labeling missing.

 B5. Essential Labeling illegible.

 B6. Essential labeling incorrect.

 B7. Improperly unitized load.

 B8. Unit load failure.

 B9. Missing tear notch.

 B10. Tear notches ripped or torn. 

 B11. Sifter (see Monographs).

 B12. Inadequate vacuum.

 B13 Delamination (separation of layers in laminate material).

 B14. Other (describe).

 C. TEXTURE CHANGES

 C1. Too thick or pasty.

 C2. Chewy / gummy.

 C3. Mealy.

 C4. Tough / stringy.

 C5. Caked or hardened.

 C6. Brittle.

 C7. Crumbly, cracking.

 C8. Excessively dry.

 C9. Loss of crispness.

 C10. Soft / mushy.

 C11. Curdled.

 C12. Gritty / grainy.

 C13. Spongy / rubbery.

 C14. Syneresis (The contraction of a gel, or a homogeneous colloid system, when left 

standing separates into two phases: a coherent gel and a liquid. A good example is the 

separation or weeping of liquid of liquid from a gelatin mold when left sitting in a refrigerator 

too long.)

 C15. Liquefaction (passing from dry, solid, or semi-solid) to a liquid state (e.g., 

complete loss of gel structure in jelly component).

 C16. Caramelized.
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 C17. Watery gravy or excessive product juices (probably due to product formulation 

and/or time-temperature abuse)

 C18. Honeycombing.

 C19. Coagulation/gelation (beverage base).

 C20. Other (describe).

 D. ODOR CHANGES

 D1. Medicinal, vitamin-like.

 D2. Chemical odor, solvent-like/turpentine/paint-like.

 D3. Plastic-like.

 D4. Hay-like (oxidized).

 D5. Fermented.

 D6. Scorched/burnt.

 D7. Sulfur-like.

 D8. Musty, moldy, mildew.

 D9. Overripe.

 D10. Green, not ripe.

 D11. Stale.

 D12. Cardboard.

 D13. Soured.

 D14. Putrid.

 D15. Acidic/vinegary.

 D16. Other (describe).

 E. FLAVOR CHANGES

 E1. Loss of flavor, flat, bland.

 E2. Chemical flavor, solvent-like, turpentine/paint-like.

 E3. Medicinal, vitamin-like.

 E4. Plastic-like.

 E5. Hay-like (oxidized).

 E6. Bitter.

 E7. Burnt.

 E8. Soapy.

 E9. Musty, moldy, mildew.

 E10. Rancid.

 E11. Stale.

 E12. Fermented.

 E13. Earthy.

 E14. Tart, acidic.

 E15. Overripe.

 E16. Green, not ripe.

 E17. Tobacco.

 E18. Sweet, perfume like, flowery.

 E19. Metallic.

 E20. Excessively over-processed / scorched.

 E21. Canned.

 E22. Putrid.

 E23. Sour.

 E24. Excessively salty.
 

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 E25. Other (describe).

 F. APPEARANCE CHANGES

 F1. Darkened.

 F2. Bloomed, blotchy (e.g., chocolate).

 F3. Oily, oiled-off (partial disintegration of an oil in water emulsion whereby a film, 

pockets, or droplets of oil form on the surface of the product or within the product).

 F4. Off-color (e.g., pink, off-white, reddish, green).

 F5. Cloudiness (beverage bases except orange).

 F6. Webbing (caffeine leeching).

 F7. Other (describe).

 G. FOREIGN MATERIAL

 G1. Potentially hazardous (e.g., glass, splinters, metal).

 G2. Not potentially hazardous.

 G3. Other (describe).

 H. COMPLETE LOSS OF MENU (Does Not Consider Caloric Count)

NOTE: The purpose of this defect category is to enable inspectors and evaluators of the 

inspection data to properly identify menus that contained one (or more) leaking component that 

adversely affected the entire meal. For example, if an applesauce pouch leaks, the entire menu 

may be unfit for use because of the mold growth that would likely occur inside the menu bag. 

 H1. Due to one leaking or ruptured component.

 H2. Due to more than one leaking or ruptured component. 

 H3. Due to one or more components contaminated by insecticide/pesticide.

 H4. Due to one or more components contaminated by an unidentified substance.

 H5. Other (describe).

 J. MISSING COMPONENTS/MENUS

 J1. Required component (s) missing from menu.

 J2. Required menus missing.
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TABLE L

CONTRACTOR ABBREVIATION (ABV)

1/ 

The listed contractor abbreviations are provided for use when completing the inspection records.

CONTRACTOR

Ameriqual

ABBREVIATION

AMQ

Wornick WOR

Sopacko SOP

Shelf Stable SHE

Ft. Biscuit FTB

Oklahoma League for the Blind OLB

Sterling Bakery STB

Thermo-Pak TPI

Transpacker TRA

1/ If the contractor/processor is not listed in Table I use the abbreviation OTH. If there are more 

than one contractor/processor that’s not listed use numbers after the abbreviation (i.e. OTH1, 

OTH2, OTH3, etc.).
 

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TABLE M

COMPONENT AND CLASSIFICATION LIST

 

The listed abbreviations for each component are provided for use when completing the inspection

records.

COMPONENT ABBREVIATION CLASSIFICATION

1. General

 a. General Packaging PCK NA

2. Components

 a. Cereal Bar CEB Primary

TABLE N

CONDITION CODE CRITERIA

1/ 2/ 3/ 4/ 5/

DEFECTS FROM SPECIAL INSPECTION RESULTS

(COMPONENTS THAT EQUALS OR EXCEEDS AN ACTION NUMBER)

 CATEGORY

CONDITION CODE A MAJOR A MAJOR B MINOR

Primary

Ancillary

0

0

0

1

1

2

CONDITION CODE B

Primary

Ancillary

0

0

0

2

2

3

CONDITION CODE H or J

(see note 5)

Primary

Ancillary

1

1

2

4

NA

NA

1/ Lots determined to be unwholesome will be classified Condition Code J until final disposition 

is made by the responsible veterinarian.

2/ Each column lists the maximum number of components allowed to equal or exceed an action 

number for that category.

3/ Each row lists the maximum number of components allowed to equal or exceed an action 

number by component classification.

4/ Compare the number of components from the inspection that equals or exceeds the special 

inspection action numbers for each category. If the number in any row/column intersection is 

exceeded, the lot must be downgraded to the next lower Condition Code.

5/ For lots that fail inspection and do not meet a serviceable condition code, a condition code of 

J or H is assessed. If it is necessary to send samples to the lab for food safety or productionrelated defects, or to investigate the lot further; then assess a condition code of J. If condition J is 

assessed, this will need to be revised once the lab evaluation or investigation is complete. 

Changing the condition code after the report is submitted is the responsibility of the report 

approver. If the defects have a readily explainable cause, such as heat stress, physical damage, or 
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infestation, than Condition Code H (condemnation) is appropriate. Condition Code L means that 

warranty action is pending. Warranty inspections will be directed by the contracting officer 

and/or the chain-of-command. Inspectors who are asked to perform a warranty inspection will be 

supplied with specific sampling and inspection instructions.

TABLE S

CONTENTS OF FOOD PACKET, SURVIVAL, ABANDON SHIP

1/

COMPONENT ABBREVIATION

1. Components

 a. Cereal Bar CEB

2. Additional Contents NONE

1/ Six cereal bars are packed in the Food Packet, Survival, Abandon Ship.

V. INSPECTION RECORDS.

 A. Inspection Form. All inspections will be entered on DLA Troop Support Form 5117. 

Local reproduction of DLA Troop Support Form 5117 is authorized.

 B. Database. There is currently no VETCOM database to report Food Packet, Survival, 

Abandon Ship inspection results.

 C. Distribution. For DLA owned/controlled stocks, one copy of DLA Troop Support Form 

5117 will be provided to the accountable officer. Copies of all reports will also be maintained in 

the local quality history files. Inspections resulting in less than Condition Code A status must be 

telephonically reported to DLA Troop Support-FTRE/FTSA (215) 737-7773/4477/7771 (DSN 

444). Other distribution will be according to the directives of the responsible inspection agency 

and/or Military Service.