ASTM F1278-96(2015)
(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
3.1 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 1986.2 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.3
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
Buy Standard
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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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 2015)
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 Oct. 1, 2015. Published October 2015. Originally
While pouches are moving through the production process, being filled,
approved in 1990. Last previous edition approved in 2008 as F1278 – 96 (2008).
sealed, heated, and handled by inspectors and other operators, they are
DOI: 10.1520/F1278-96R15.
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 (2015)
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
6.3.3 Pouch Seal Pressure—Seal bar pressure should be set
protect pouches from rips caused by fingernails.
and monitored for optimum seal characteristics.
4.4 Adequate staffıng—Adequate numbers of trained per-
6.4 Pouch-to-Pouch Contact—Pouches should not be al-
sonnel must be assigned to perform all operations with the
lowed to fall on or contact other pouches: the firm sharp edges
required proficiency.
of one pouch can damage the sides of other pouches.
4.4.1 Avoidance of conveyor jams —Assign enough opera-
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
contact does occur.
4.4.2 Avoidance of damage at retorts —Assign enough
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
NOTE 4—To avoid excessive handling and manipulation of pouches
these increases without allowing damage to pouches.
during sampling and inspection, it is recommended that machine vision
applications be considered. While currently available machine vision
NOTE 2—To prevent boredom and a decrease in quality that can occur
devices are not foolproof, there are opportunities for replacing present
from extended assignment at one position, personnel trained in several
material handling and inspection positions with machine vision, or sensor
work functions should be alternated or reassigned, allowing them to
stations, or both. These devices can automatically and repetitively
perform a variety of different tasks.
determinethequalityofheatseals,presenceofalphanumericorbarcodes,
5. Work Environment cleanliness of completed packages and other conditions.
6.6 Folding—Avoidfoldingorcreasingpouches.Neverfold
5.1 Conditions—Work station conditions should be made
or crease filled pouches prior to the retorting operation.
conducive to high morale and productiv
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F1278 − 96 (Reapproved 2008) F1278 − 96 (Reapproved 2015)
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
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.
2. Terminology
2.1 Definitions:
2.1.1 defect—any damage to a flexible pouch that would allow the entrance of foreign substances or the escape of the pouch
contents.
2.1.2 flexible retort food pouch—a flat container formed from flexible materials, sometimes laminated with a layer of metallic
or other barrier material. It is designed to be hermetically sealed, compatible with the thermal sterilization process, and to protect
the contained food from recontamination. Because of the generally flat profile when filled, the product may be easily reheated.
2.1.3 retort racks—compartmented shelf-like racks intended to be stacked in layers in retort carts during use. Racks should be
designed to hold, separate, and often restrain individual pouches during the retorting cycle. To prevent pouch damage, the rack
design must provide for support of the pouch during retorting, while still allowing heat transfer from the heating and cooling
medium.
3. Significance and Use
3.1 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.
4. Personnel Considerations
4.1 Employee Training:
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 Barrier Packaging and is the direct responsibility of Subcommittee F02.50 on Package Design
and Development.
Current edition approved May 1, 2008Oct. 1, 2015. Published June 2008October 2015. Originally approved in 1990. Last previous edition approved in 20032008 as
F1278 – 96 (2003).(2008). DOI: 10.1520/F1278-96R08.10.1520/F1278-96R15.
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
Headquarters, Dept. of the Army, Pentagon, Washington, DC 20310.
For additional information, see Flexible Package Integrity Bulletin (Bulletin 41-L), available from National Food Processors Assoc., 1401 New York Avenue, NW,
Washington, DC 20005 and Classification of Visible (Exterior) Flexible Package Defects, published by Assoc. of Official Analytical Chemists, 2200 Wilson Blvd, Suite 400,
Arlington, VA 22201.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1278 − 96 (2015)
NOTE 1—A keen awareness of factors affecting pouch integrity must be promoted through on-going employee training and education. Employees
should 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, they are most susceptible to damage. They are relatively safe from being damaged once they have
been put into protective cartons or shipping containers. Until then, extreme care must be taken to avoid possible damage to the pouches which can lead
to food spoilage later.
4.1.2 Recognizing defects—Management should provide training manuals and selected examples of defects to employees for
training, and as reminders of conditions to be avoided.
4.2 Safety conditions—Employees and inspectors should be prohibited from wearing jewelry, wrist watches, neckties, or other
items which could cause either pouch damage or personal injury.
4.3 Hand protection— Suitable gloves should be provided on the production line for handling hot products. Gloves also protect
pouches from rips caused by fingernails.
4.4 Adequate staffıng—Adequate numbers of trained personnel must be assigned to perform all operations with the required
proficiency.
4.4.1 Avoidance of conveyor jams —Assign enough operators to enable them to prevent jamming and bunching of pouches on
conveyors and other work surfaces.
4.4.2 Avoidance of damage at retorts —Assign enough people for loading or unloading retort racks to enable them to prevent
rough handling, or dropping of individual pouches, or of racks filled with pouches.
4.4.3 Production rate changes—When production rates are increased and longer shifts are used, care must be taken to ensure
that equipment and people are prepared to cope with these increases without allowing damage to pouches.
NOTE 2—To prevent boredom and a decrease in quality that can occur from extended assignment at one position, personnel trained in several work
functions should be alternated or reassigned, allowing them to perform a variety of different tasks.
5. Work Environment
5.1 Conditions—Work station conditions should be made conducive to high morale and productivity, according to good
manufacturing practices.
5.2 Work area—Adequate space should be provided so that each individual can perform the assigned work carefully.
5.3 Sanitizing facilities—Hand washing and sanitizing facilities for food and pouch handlers should be provided in the same
room, adjacent to the work stations, especially between the retort operation and the cartoning operation where warm wet pouches
are susceptible to contamination.
5.4 Lighting—High illumination non-glare lighting should be used throughout the production area, with emphasis given to work
surfaces.
6. Pouch Handling Procedures
6.1 General—The best type of quality assurance is the prevention of pouch defects through careful analysis and monitoring of
the entire process to eliminate the causes of pouch defects. Elimination of the causes of defects is preferable to detecting defects
by inspection.
6.2 Pouch Filling:
6.2.1 Pouch Fill Temperature—If not otherwise provided, appropriate filling temperature ranges should be established for each
product. Improper fill temperatures may result in problems such as pouch deformation, excessive head space, or poor seal integrity.
6.2.2 Air Removal— Use an appropriate evacuation system (steam or vacuum) for the type of product being filled: vacuum for
placeable foods (such as frankfurters or ham) and steam for pumpable foods (such as chicken a la king or beef stew).
6.3 Pouch Sealing:
6.3.1 Pouch Seal Time— Synchronize line speed of pouches with required sealing time to assure adequat
...
Questions, Comments and Discussion
Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.