A-A-20203
6.5 Product and drained weight examination.
6.5.1 Double sampling plan for product examination. The finished product shall be examined for the defects listed in Table I utilizing the double sampling plans indicated in MIL-STD-105. The filled and sealed sample pouches shall be held for a minimum of d72 hours at room temperature 65 to 75OF (18 to 24OC) after completion of the thermostabilization operation. The pouches shall be heated in 180 to 190OF 83 to 87OC) for 10 minutes, opened, and inspected. The lot size shall be expressed in pouches. The sample unit shall be the contents of one pouch. The inspection level shall be S-3 and the AQL, expressed in terms of defects per hundred units, shall be 1.5.
TABLE I. Product defects 1/ 2/ 3/
|
Category |
Defect |
|
Major |
|
|
101 |
Not a uniform mixture of chicken, egg noodles, vegetables, and sauce. |
|
102 |
Color and content of sauce not as specified. |
|
103 |
Odor and flavor of chicken, egg noodles, vegetables, or sauce not as specified. |
|
104 |
Egg noodles not a characteristic, fettuccine or heavy soup noodle shape. |
|
105 |
Texture of chicken dices dry, rubbery, or mushy. |
|
106 |
Texture of egg noodles is mushy or hard. |
|
107 |
Texture of vegetables is hard, fibrous, mushy, or tough. |
|
108 |
Sauce consistency is excessively thin, thick, or pasty. |
|
109 |
Product shows evidence of excessive heating (materially darkened or scorched). |
1/ Any product not kosher certified and halal approved shall be cause for rejection of the lot.
2/ The presence of any foreign material for example, dirt, insect parts, hair, wood, glass, metal), foreign odor or flavor (for example, burnt, scorched, moldy, rancid, sour, stale) or foreign color shall be cause for rejection of the lot.
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