ASTM F1278-96(2008)
(Guide)Standard Guide for Use and Handling of Flexible Retort Food Pouches in the Processing Environment
Standard Guide for Use and Handling of Flexible Retort Food Pouches in the Processing Environment
SIGNIFICANCE AND USE
Use of this guide, supplemental to the use of properly designed and maintained equipment and effective management of the production unit process, is expected to minimize costs and product loss. Training of operational personnel is essential. Each of the topics stated in this guide should be addressed in the producers program of training for operators and supervisors to ensure that each individual is aware of them and consciously employs them wherever the need or opportunity exists.
SCOPE
1.1 This guide is recommended for use by all producers of food in retort pouches. Adherence to this guide will help prevent damage to the pouches by preventing and avoiding known causes of damage that occur in the processing environment.
1.2 This guide for flexible retort food pouches is based on the recommendations of a task force created by the Department of the Army in 1986. The purpose of the task force was to determine the possible causes of holes in pouches of food product produced for operational rations for the Department of Defense at that time. Members of the task force visited several food processors to observe and evaluate manufacturing methods commonly being used for processing retort pouches. The recommendations in this guide should be useful as the basis for good manufacturing practices and employee training programs used by food pouch processors.
1.3 This standard may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety concerns associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
General Information
Relations
Standards Content (Sample)
NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: F1278 − 96(Reapproved 2008)
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.
1. Scope 2.1.2 flexible retort food pouch—a flat container formed
from flexible materials, sometimes laminated with a layer of
1.1 This guide is recommended for use by all producers of
metallic or other barrier material. It is designed to be hermeti-
food in retort pouches. Adherence to this guide will help
cally sealed, compatible with the thermal sterilization process,
prevent damage to the pouches by preventing and avoiding
and to protect the contained food from recontamination.
known causes of damage that occur in the processing environ-
Because of the generally flat profile when filled, the product
ment.
may be easily reheated.
1.2 This guide for flexible retort food pouches is based on
2.1.3 retort racks—compartmentedshelf-likeracksintended
therecommendationsofataskforcecreatedbytheDepartment
to be stacked in layers in retort carts during use. Racks should
of the Army in 1986. The purpose of the task force was to
be designed to hold, separate, and often restrain individual
determine the possible causes of holes in pouches of food
pouches during the retorting cycle. To prevent pouch damage,
product produced for operational rations for the Department of
the rack design must provide for support of the pouch during
Defense at that time. Members of the task force visited several
retorting,whilestillallowingheattransferfromtheheatingand
food processors to observe and evaluate manufacturing meth-
ods commonly being used for processing retort pouches. The cooling medium.
recommendations in this guide should be useful as the basis for
good manufacturing practices and employee training programs 3. Significance and Use
used by food pouch processors.
3.1 Use of this guide, supplemental to the use of properly
1.3 This standard may involve hazardous materials,
designed and maintained equipment and effective management
operations, and equipment. This standard does not purport to
of the production unit process, is expected to minimize costs
address all of the safety concerns associated with its use. It is
and product loss.Training of operational personnel is essential.
the responsibility of the user of this standard to establish
Each of the topics stated in this guide should be addressed in
appropriate safety and health practices and determine the
theproducersprogramoftrainingforoperatorsandsupervisors
applicability of regulatory limitations prior to use.
to ensure that each individual is aware of them and consciously
employs them wherever the need or opportunity exists.
2. Terminology
2.1 Definitions:
4. Personnel Considerations
2.1.1 defect—any damage to a flexible pouch that would
4.1 Employee Training:
allow the entrance of foreign substances or the escape of the
pouch contents.
4.1.1 Careful handling—Employees should be trained to
handle pouches very carefully to avoid causing defects.
This guide is under the jurisdiction of ASTM Committee F02 on Flexible
NOTE 1—Akeen awareness of factors affecting pouch integrity must be
Barrier Packaging and is the direct responsibility of Subcommittee F02.50 on
promoted through on-going employee training and education. Employees
Package Design and Development.
should demonstrate an attitude of care and concern for pouch integrity.
Current edition approved May 1, 2008. Published June 2008. Originally
While pouches are moving through the production process, being filled,
approved in 1990. Last previous edition approved in 2003 as F1278 – 96 (2003).
sealed, heated, and handled by inspectors and other operators, they are
DOI: 10.1520/F1278-96R08.
most susceptible to damage. They are relatively safe from being damaged
For additional information, see Report by Meal, Ready-to-Eat (MRE) Task
once they have been put into protective cartons or shipping containers.
Force, July 1986, sponsored by the Office of the Deputy Chief of Staff for Logistics
Until then, extreme care must be taken to avoid possible damage to the
Headquarters, Dept. of the Army, Pentagon, Washington, DC 20310.
pouches which can lead to food spoilage later.
For additional information, see Flexible Package Integrity Bulletin (Bulletin
41-L), available from National Food Processors Assoc., 1401 New York Avenue,
4.1.2 Recognizing defects—Management should provide
NW, Washington, DC 20005 and Classification of Visible (Exterior) Flexible
training manuals and selected examples of defects to employ-
Package Defects, published byAssoc. of OfficialAnalytical Chemists, 2200 Wilson
Blvd, Suite 400, Arlington, VA 22201. ees for training, and as reminders of conditions to be avoided.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1278 − 96 (2008)
4.2 Safety conditions—Employees and inspectors should be 6.3 Pouch Sealing:
prohibited from wearing jewelry, wrist watches, neckties, or
6.3.1 Pouch Seal Time—Synchronize line speed of pouches
otheritemswhichcouldcauseeitherpouchdamageorpersonal
with required sealing time to assure adequate time to form
injury.
good seals on each pouch.
6.3.2 PouchSealTemperature—Sealbartemperatureshould
4.3 Hand protection—Suitable gloves should be provided
be set and monitored for optimum seal characteristics.
on the production line for handling hot products. Gloves also
protect pouches from rips caused by fingernails. 6.3.3 Pouch Seal Pressure—Seal bar pressure should be set
and monitored for optimum seal characteristics.
4.4 Adequate staffıng—Adequate numbers of trained per-
sonnel must be assigned to perform all operations with the
6.4 Pouch-to-Pouch Contact—Pouches should not be al-
required proficiency.
lowed to fall on or contact other pouches: the firm sharp edges
4.4.1 Avoidance of conveyor jams —Assign enough opera-
of one pouch can damage the sides of other pouches.
tors to enable them to prevent jamming and bunching of
NOTE 3—Using pouches with rounded corners helps to decrease the
pouches on conveyors and other work surfaces.
potential for pouches to be punctured or scratched if pouch-to-pouch
4.4.2 Avoidance of damage at retorts —Assign enough
contact does occur.
people for loading or unloading retort racks to enable them to
6.5 Excessive Handling—Avoid excessive handling and ma-
prevent rough handling, or dropping of individual pouches, or
nipulation of pouches, especially during sampling and inspec-
of racks filled with pouches.
tion. Pouches should be handled individually, one at a time,
4.4.3 Production rate changes—When production rates are
rather than in bunches. Gently pick one up, turn it over,
increased and longer shifts are used, care must be taken to
examine it, and gently lay it down when finished.
ensure that equipment and people are prepared to cope with
these increases without allowing damage to pouches.
NOTE 4—To avoid excessive handling and manipulation of pouches
during sampling and inspection, it is recommended that machine vision
NOTE 2—To prevent boredom and a decrease in quality that can occur
applications be considered. While currently available machine vision
from extended assignment at one position, personnel trained in several
devices are not foolproof, there are opportunities for replacing present
work functions should be alternated or reassigned, allowing them to
material handling and inspection positions with machine vision, or sensor
perform a variety of different tasks.
stations, or both. These devices can automatically and repetitively
determinethequalityofheatseals,presenceofalphanumericorbarcodes,
5. Work Environment
cleanliness of completed packages and other conditions.
5.1 Conditions—Work station conditions should be made
6.6 Folding—Avoidfoldingorcreasingpouches.Neverfold
conducive to high morale and productivity, according to good
or c
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.