MIL-B-44430(GL)
components and materials shall be inspected in accordance with all the
requirements referenced documents unless otherwise excluded, amended,
modified, or qualified in this specification or applicable purchase document.
4.5.1.1 Ingredient and component examination. Conformance of ingredients
and components to identity, condition, and other requirements specified in 3.2
shall be certified by the ingredient supplier or ingredient manufacturer, and
compliance shall be verified by examination of pertinent labels, markings,
U.S. Grade Certificates, certificates of analyses, or other such valid
documents acceptable to the inspection agency. If necessary, each ingredient
shall be examined organoleptically or inspected according to generally
recognized test methods, such as the standard methods described in the
Official Methods of Analysis of the Association of Official Analytical
Chemists and in the Approved Methods of the American Association of Cereal
Chemists, to determine conformance to the requirements. Any nonconformance to
an identity, condition, or other requirement shall be cause for rejection of
the ingredient or component lot or of any involved product.
4.5.2 In-process inspection. In-process examination shall be performed to
determine conformance to the preparation, processing, can interior coating,
filling, sealing, and packaging requirements. Any nonconformance revealed by
actual examination or by review of records of time, temperature, and
formulation, or of other valid documents shall be cause for rejection of the
involved product.
4.5.3 Tray pack inspection. The USDA reserves the right to separate the
inspection lot into smaller inspection lots.
4.5.3.1 Net weight inspection. Randomly select 30 filled and sealed tray
pack cans from the inspection lot and weigh separately. Subtract the average
tare weight (determined by randomly selecting and weighing 30 of the empty
tray pack cans and lids used in preparing the product and dividing the total
weight by 30) from the weight of each tray pack in the sample. The results
shall be reported to the nearest 1 ounce. If the average net weight or the
net weight of any individual can is less than specified in 3.6, the lot shall
be rejected.
4.5.3.2 Double sampling plan for product inspection. The finished product
shall be examined for the defects listed in table I utilizing the double
sampling plans indicated in MIL-STD-105. The lot size shall be expressed in
tray pack cans. The sample unit shall be one filled and sealed tray pack can.
The inspection level shall be S-3 and the acceptable quality level (AQL),
expressed in terms of defects per hundred units, shall be 4.0 for major
defects and 6.5 for minor defects. The sample cans shall be heated in
accordance with the heating instructions on the can label.
TABLE I. Product defects. 1/ 2/ 3/ 4/
Category
Defect
Major
Minor
102
Product does not possess a moderate chicken flavor, or
does not possess a slight savory odor or flavor.
103
Product does not possess a moist, dense, grainy interior
and spongy texture.
104
Evidence of excessive heating (materially darkened or
scorched).
201
Product surface not light brown to yellow.
8
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