around the folded portion in a manner that will prevent leakage. The dispenser tube
should be replaced in its secured position to safeguard the product against
c. Administrative Procedures.
(1) Label the container. The bulk container must be tagged, or otherwise
identified, to indicate that a portion of the contents have been extracted for test
purposes and that the contents should be used as soon as possible.
(2) Label the sample bottle.
(3) Prepare MEDCOM FORM 676-R or DD FORM 1222 as applicable.
(4) Pack sample for shipment.
(5) Determine the disposition of the sample.
2-14. SENSORY EVALUATION
a. Definition. A sensory evaluation is a physical examination using all of one's
senses (sight, smell, taste, touch, and hearing).
b. When Performed. A sensory evaluation should be conducted any time that
destructive sampling is conducted.
c. Purpose of Sensory Evaluation. The primary purpose of a sensory
evaluation is to detect off-flavors or off-odors, inadequate formulation, and color defects.
d. Performing a Sensory Evaluation. A sensory evaluation is performed to
detect, identify, and evaluate characteristics of the dairy products utilizing all of the
sensory pathways (olfactory, visual, gustatory, auditory, and tactile). A sensory
evaluation will be required if:
(1) Temperature charts show fluctuation outside prescribed ranges.
(2) There are consumer complaints.
(3) There are bulging containers.
(4) Product is over age (older than normal).
(5) Directed by SOP or supervisor.
(6) Keeping quality examination requires sensory evaluation.