1、Designation:F127896(Reapproved 2015)Standard Guide forUse and Handling of Flexible Retort Food Pouches in theProcessing Environment1This standard is issued under the fixed designation F1278;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revi
2、sion,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This guide is recommended for use by all producers offood in retort pouches.Adherence to this guide will h
3、elpprevent damage to the pouches by preventing and avoidingknown causes of damage that occur in the processing environ-ment.1.2 This guide for flexible retort food pouches is based onthe recommendations of a task force created by the Departmentof the Army in 1986.2The purpose of the task force was t
4、odetermine the possible causes of holes in pouches of foodproduct produced for operational rations for the Department ofDefense at that time.Members of the task force visited severalfood processors to observe and evaluate manufacturing meth-ods commonly being used for processing retort pouches.There
5、commendations in this guide should be useful as the basis forgood manufacturing practices and employee training programsused by food pouch processors.31.3 This standard may involve hazardous materials,operations,and equipment.This standard does not purport toaddress all of the safety concerns associ
6、ated with its use.It isthe responsibility of the user of this standard to establishappropriate safety and health practices and determine theapplicability of regulatory limitations prior to use.2.Terminology2.1 Definitions:2.1.1 defectany damage to a flexible pouch that wouldallow the entrance of for
7、eign substances or the escape of thepouch contents.2.1.2 flexible retort food poucha flat container formedfrom flexible materials,sometimes laminated with a layer ofmetallic or other barrier material.It is designed to be hermeti-cally sealed,compatible with the thermal sterilization process,and to p
8、rotect the contained food from recontamination.Because of the generally flat profile when filled,the productmay be easily reheated.2.1.3 retort rackscompartmented shelf-like racks intendedto be stacked in layers in retort carts during use.Racks shouldbe designed to hold,separate,and often restrain i
9、ndividualpouches during the retorting cycle.To prevent pouch damage,the rack design must provide for support of the pouch duringretorting,while still allowing heat transfer from the heating andcooling medium.3.Significance and Use3.1 Use of this guide,supplemental to the use of properlydesigned and
10、maintained equipment and effective managementof the production unit process,is expected to minimize costsand product loss.Training of operational personnel is essential.Each of the topics stated in this guide should be addressed inthe producers program of training for operators and supervisorsto ens
11、ure that each individual is aware of them and consciouslyemploys them wherever the need or opportunity exists.4.Personnel Considerations4.1 Employee Training:4.1.1 Careful handling Employees should be trained tohandle pouches very carefully to avoid causing defects.NOTE1A keen awareness of factors a
12、ffecting pouch integrity must bepromoted through on-going employee training and education.Employeesshould demonstrate an attitude of care and concern for pouch integrity.While pouches are moving through the production process,being filled,sealed,heated,and handled by inspectors and other operators,t
13、hey aremost susceptible to damage.They are relatively safe from being damagedonce they have been put into protective cartons or shipping containers.Until then,extreme care must be taken to avoid possible damage to thepouches which can lead to food spoilage later.4.1.2 Recognizing defectsManagement s
14、hould providetraining manuals and selected examples of defects to employ-ees for training,and as reminders of conditions to be avoided.1This guide is under the jurisdiction of ASTM Committee F02 on FlexibleBarrier Packaging and is the direct responsibility of Subcommittee F02.50 onPackage Design and
15、 Development.Current edition approved Oct.1,2015.Published October 2015.Originallyapproved in 1990.Last previous edition approved in 2008 as F1278 96(2008).DOI:10.1520/F1278-96R15.2For additional information,see Report by Meal,Ready-to-Eat(MRE)TaskForce,July 1986,sponsored by the Office of the Deput
16、y Chief of Staff for LogisticsHeadquarters,Dept.of the Army,Pentagon,Washington,DC 20310.3For additional information,see Flexible Package Integrity Bulletin(Bulletin41-L),available from National Food Processors Assoc.,1401 New York Avenue,NW,Washington,DC 20005 and Classification of Visible(Exterior)FlexiblePackage Defects,published by Assoc.of Official Analytical Chemists,2200 WilsonBlvd,Suite 400,Arlington,VA 22201.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocke
