A-A-20081F
9.3.2 End item examination. The end item lot size, expressed as number of pouches, shall be declared to the AMS agent by the contractor. Product from opened pouches used for product examination shall remain the property of the contractor. The sample size and acceptance and rejection criteria shall be as indicated by Table I. The sample unit shall be one filled and sealed pouch. Pouches selected for examination must be free of damage. The product shall be examined for defects listed in Table II.
TABLE I. Sampling criteria for product examination
Lot size Sample size Defect categories
(pouches) (number of pouches) Major Minor
Major Minor AC RE AC RE
2 to 150 5 2 0 1 0 1
151 to 35,000 5 8 0 1 1 2
TABLE II. Product examination 3/
Category Defect
Major Minor
101 Less than 99 whole slices for Type I, less than 148 whole slices for Type
II, or less than 297 whole slices for Type III per pouch. 4/
201 Product not arranged on parchment paper or layered as specified.
3/ Defects shall be scored once per sample unit.
4/ The lot shall be rejected if the average total slice count is less than the specified number per pouch.
9.3.3 Slice examination. The finished precooked, sliced bacon shall be examined for the salient characteristics of this CID. The sample size and acceptance and rejection criteria shall be as indicated by Table III. The precooked, sliced bacon shall be examined for the defects listed in Table IV. Slices shall be selected proportionately from the pouches used in the product examination or from the number of pouches necessary to comply with the sample size. Failure
of the sample to meet the acceptance criteria specified in Table III for the salient characteristics of this CID shall be cause for rejection of the lot. The product shall be examined at a temperature of 21.1 to 26.7oC (70 to 80oF).
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