ASTM F1278-96(2021)e1

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
´1
Designation: F1278 − 96 (Reapproved 2021)
Standard Guide for
Use and Handling of Flexible Retort Food Pouches in the
Processing Environment
This standard is issued under the fixed designation F1278; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
ε NOTE—The Keywords Section was added editorially in November 2021.
1. Scope Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
1.1 This guide is recommended for use by all producers of
Barriers to Trade (TBT) Committee.
food in retort pouches. Adherence to this guide will help
prevent damage to the pouches by preventing and avoiding
2. Terminology
known causes of damage that occur in the processing environ-
2.1 Definitions:
ment.
2.1.1 defect, n—any damage to a flexible pouch that would
1.2 This guide for flexible retort food pouches is based on
allow the entrance of foreign substances or the escape of the
therecommendationsofataskforcecreatedbytheDepartment
pouch contents.
of the Army in 1986. The purpose of the task force was to
2.1.2 flexible retort food pouch, n—a flat container formed
determine the possible causes of holes in pouches of food
from flexible materials, sometimes laminated with a layer of
product produced for operational rations for the Department of
metallic or other barrier material. It is designed to be hermeti-
Defense at that time. Members of the task force visited several
cally sealed, compatible with the thermal sterilization process,
food processors to observe and evaluate manufacturing meth-
and to protect the contained food from recontamination.
ods commonly being used for processing retort pouches. The
Because of the generally flat profile when filled, the product
recommendations in this guide should be useful as the basis for
may be easily reheated.
good manufacturing practices and employee training programs
2.1.3 retort racks, n—compartmented shelf-like racks in-
used by food pouch processors.
tended to be stacked in layers in retort carts during use. Racks
1.3 This standard may involve hazardous materials,
should be designed to hold, separate, and often restrain
operations, and equipment. This standard does not purport to
individualpouchesduringtheretortingcycle.Topreventpouch
address all of the safety concerns, if any, associated with its
damage, the rack design must provide for support of the pouch
use. It is the responsibility of the user of this standard to
during retorting, while still allowing heat transfer from the
establish appropriate safety, health, and environmental prac-
heating and cooling medium.
tices and determine the applicability of regulatory limitations
prior to use.
3. Significance and Use
1.4 This international standard was developed in accor-
3.1 Use of this guide, supplemental to the use of properly
dance with internationally recognized principles on standard-
designed and maintained equipment and effective management
ization established in the Decision on Principles for the
of the production unit process, is expected to minimize costs
and product loss.Training of operational personnel is essential.
1 Each of the topics stated in this guide should be addressed in
This guide is under the jurisdiction of ASTM Committee F02 on Primary
Barrier Packaging and is the direct responsibility of Subcommittee F02.50 on theproducersprogramoftrainingforoperatorsandsupervisors
Package Design and Development.
to ensure that each individual is aware of them and consciously
Current edition approved Nov. 15, 2021. Published December 2021. Originally
employs them wherever the need or opportunity exists.
approved in 1990. Last previous edition approved in 2015 as F1278 – 96 (2015).
DOI: 10.1520/F1278-96R21E01.
4. Personnel Considerations
For additional information, see Report by Meal, Ready-to-Eat (MRE) Task
Force, July 1986, sponsored by the Office of the Deputy Chief of Staff for Logistics
4.1 Employee Training:
Headquarters, Dept. of the Army, Pentagon, Washington, DC 20310.
4.1.1 Careful Handling—Employees should be trained to
For additional information, see Flexible Package Integrity Bulletin (Bulletin
41-L), available from National Food Processors Assoc., 1401 New York Avenue,
handle pouches very carefully to avoid causing defects.
NW, Washington, DC 20005 and Classification of Visible (Exterior) Flexible
Package Defects, published byAssoc. of OfficialAnalytical Chemists, 2200 Wilson NOTE 1—Akeen awareness of factors affecting pouch integrity must be
Blvd, Suite 400, Arlington, VA 22201. promoted through on-going employee training and education. Employees
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
´1
F1278 − 96 (2021)
should demonstrate an attitude of care and concern for pouch integrity.
6.2 Pouch Filling:
While pouches are moving through the production process, being filled,
6.2.1 Pouch Fill Temperature—If not otherwise provided,
sealed, heated, and handled by inspectors and other operators, they are
appropriatefillingtemperaturerangesshouldbeestablishedfor
most susceptible to damage. They are relatively safe from being damaged
once they have been put into protective cartons or shipping containers. each product. Improper fill temperatures may result in prob-
Until then, extreme care must be taken to avoid possible damage to the
lems such as pouch deformation, excessive head space, or poor
pouches which can lead to food spoilage later.
seal integrity.
4.1.2 Recognizing Defects—Management should provide
6.2.2 Air Removal—Use an appropriate evacuation system
training manuals and selected examples of defects to employ-
(steam or vacuum) for the type of product being filled: vacuum
ees for training, and as reminders of conditions to be avoided.
for placeable foods (such as frankfurters or ham) and steam for
pumpable foods (such as chicken a la king or beef stew).
4.2 Safety Conditions—Employees and inspectors should be
prohibited from wearing jewelry, wrist watches, neckties, or
6.3 Pouch Sealing:
otheritemswhichcouldcauseeitherpouchdamageorpersonal
6.3.1 Pouch Seal Time—Synchronize line speed of pouches
injury.
with required sealing time to assure adequate time to form
4.3 Hand Protection—Suitable gloves should be provided
good seals on each pouch.
on the production line for handling hot products. Gloves also
6.3.2 PouchSealTemperature—Sealbartemperatureshould
protect pouches from rips caused by fingernails.
be set and monitored for optimum seal characteristics.
4.4 Adequate Staffıng—Adequate numbers of trained per-
6.3.3 Pouch Seal Pressure—Seal bar pressure should be set
sonnel must be assigned to perform all operations with the
and monitored for optimum seal characteristics.
required proficiency.
6.4 Pouch-to-Pouch Contact—Pouches should not be al-
4.4.1 Avoidance of Conveyor Jams—Assign enough opera-
lowed to fall on or contact other pouches: the firm sharp edges
tors to enable them to prevent jamming and bunching of
of one pouch can damage the sides of other pouches.
pouches on conveyors and other work surfaces.
4.4.2 Avoidance of Damage at Retorts—Assign enough
NOTE 3—Using pouches with rounded corners helps to decrease the
people for loading or unloading retort racks to enable them to potential for pouches to be punctured or scratched if pouch-to-pouch
contact does occur.
prevent rough handling, or dropping of individual pouches, or
of racks filled with pouches.
6.5 Excessive Handling—Avoid excessive handling and ma-
4.4.3 Production Rate Changes—When production rates are
nipulation of pouches, especially during sampling and inspec-
increased and longer shifts are used, care must be taken to
tion. Pouches should be handled individually, one at a time,
ensure that equipment and people are prepared to cope with
rather than in bunches. Gently pick one up, turn it over,
these increases without allowing damage to pouches.
examine it, and gently lay it down when finished.
NOTE 2—To prevent boredom and a decrease in quality that can occur
NOTE 4—To avoid excessive handling and manipulation of pouches
from extended assignment at one position, personnel trained in several
during sampling and inspection, it is recommended that machine vision
wor
...