MIL-DTL-44159C
1/ Determination of wholesomeness and acceptability of product with respect to the presence of
foreign material (e.g., glass, dirt, insect parts, hair, wood, metal) shall be made by a Meat and
Poultry Inspection Operation employee.
2/ Evidence of freezing or defrosting or product not in excellent condition shall cause rejection
of the lot.
3/ Defects may be cut from sliced surfaces to measure all dimensions.
4/ No defect shall be scored more than one per ham.
4.5.1.3 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, or compliance 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.
4.5.1.4 Unfilled can inspection. Conformance of unfilled cans to the requirements specified in
the contract shall be determined by examination of certificates of conformance or of other valid
documents. Any nonconformance shall be cause for rejection of the can lot or of any involved
product.
4.5.2 In-process examination. In-process examination shall be performed to determine
conformance to the preparation, processing, can interior coating, filling, sealing, and packing
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 Net weight inspection. Randomly select 30 filled and sealed cans from the inspection lot
and weigh separately. Subtract the average tare weight (determined by randomly selecting and
weighing 30 of the empty cans and lids used in preparing the product and dividing the total
weight by 30) from the weight of each filled can in the sample. The results shall be reported to
the nearest 0.1 ounce. If the average net weight is less than 29.0 ounces or if the net weight of
any individual can is less than 28.5 ounces, the lot shall be rejected.
4.5.4 Product examination. Randomly select eight filled and sealed cans from those used in the
net weight examination. The filled and sealed cans shall be examined for can vacuum
examination (see 4.5.6) prior to product examination. The sample cans shall be heated for at
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