(b) Identification of pests preferably based on entomological or
(c) The probable origin of the pests (see DSCP Handbook 4155.2,
Subsistence--Inspection of Composite Rations, paragraph XI).
(d) The probable movement of the pests, for example, from outside the
shipping container into the menu bags or vice-versa.
Classify each defective case by the most serious defect it possesses.
d. STEP 4: Perform Closed Package Inspection of the Menu Bags.
(1) In accordance with Table D, Sampling Criteria for Inspection of Menu
Bags and Contents Including Accessory Bags and Contents (Normal Inspection) (Table
3-4), select the appropriate number of menus ensuring the samples are proportionally
representative of the menus in the lot.
(2) Inspect for the defects listed in Table F, Inspection of Unopened Menu
Bags (Table 3-6).
e. STEP 5: Perform Closed Package Inspection of the Menu Bag Contents
and the Accessory Bag.
Open the menu and accessory bags.
(2) Inspect the Menu bag components for defects in accordance with Table
G, Closed Package Inspection of Food Components and Accessory Bag Items
(3) Inspect the Accessory bags for defects in accordance with Table F,
Inspection of Unopened Menu Bags (Table 3-6).
(4) Thoroughly examine all pouches within the menu bag under a good light
source and, if available, with the aid of a magnification lens.
(a) When a component exhibits more than one defect, classify the
component by the most serious defect it possesses.
(b) However, for the purpose of information gathering, the lesser
defects will also be noted.