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4.1 The judicious selection of a contact material is part of Good Manufacturing Practices (GMPs) for the irradiation of prepackaged foods. This guide recognizes the need to evaluate the impact of packaging materials on the safety and quality of foods irradiated to control the proliferation of food-borne pathogens, as well as their impact on foods irradiated for other purposes, such as for phytosanitary treatment, delay of ripening, or shelf-life extension.4.2 As part of the evaluation, the selection process should consider the effects of irradiation on the chemical and physical properties of the contact material.4.3 Packaging is not considered to be a food preservation technique for overcoming any deficiencies attributable to inadequate GMPs during preparation, storage, or treatment of foods to be irradiated. The quality of the irradiated food will depend heavily on its initial quality, control of the irradiation process, storage temperature and handling of the food after irradiation.1.1 This guide provides a format to assist producers in selecting food contact materials that have the desirable characteristics for their intended use and that comply with applicable standards or government authorizations. It outlines parameters that should be considered when selecting food contact materials intended for use during irradiation of prepackaged foods and it examines the criteria for fitness for their use.1.2 This guide identifies known regulations and regulatory frameworks worldwide pertaining to food contact materials for holding foods during irradiation, but it does not address all regulatory issues associated with the selection and use of packaging materials for foods to be irradiated. It is the responsibility of the user of this guide to determine the pertinent regulatory issues in each country where foods are to be irradiated and where irradiated foods are distributed.1.3 This guide does not address all of the food safety issues associated with the synergistic effects of irradiation and packaging as food preservation techniques on the extension of shelf life or food quality. It is the responsibility of the user of this guide to determine the critical food safety issues and to conduct appropriate product assessment tests to determine the compatibility between the packaging application and irradiation relative to changes in sensory attributes and shelf life.1.4 This guide does not address the use of irradiation as a processing aid for the production or sterilization of food packaging materials.1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.6 This document is one of a set of standards that provides recommendations for properly implementing and utilizing radiation processing. It is intended to be read in conjunction with ISO/ASTM 52628.1.7 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.8 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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1.1 This guide contains guidelines and recommended procedures for use in the establishment of thermal processes necessary to produce commercially sterile foods packaged in hermetically sealed flexible containers. It applies to foods packaged in flexible containers that are sterilized by the application of heat from fluid heating media, particularly steam, air, water, their combinations, and their mixtures. 1.2 Specifically, this guide describes procedures for determining environmental conditions in the retort during thermal processing of foods in flexible containers and for determining heating and cooling characteristics of such products during processing. Procedures are described by which these data are used in the determination or evaluation, or both, of safe thermal processes for food packaged in flexible containers. 1.3 Limitations- This guide does not cover the theoretical and practical considerations that justify thermal processing as a means of rendering a packaged food product commercially sterile, nor does this guide describe methods by which thermal processes are verified or confirmed by biological methods, such as by inoculated pack and count reduction techniques. 1.4 This standard does not purport to address all of the safety problems, if any, 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. 1.5 The sections in this guide appear in the following sequence: Section 1 Terminology 2 Summary of Guide 3 Significance and Use 4 Procedures: Temperature Measurement 5 Evaluation of Retort Performance 6 Process Time Determination by Heat Penetration 7 Tests Process Verification 8 Records of Temperature Distribution and Heat Pene- 9 tration Studies Retort Equipment Requirements X1 References

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4.1 Consistency must be maintained in all aspects of preparations and serving of samples to ensure reproducible data from sensory respondents. Guidelines for consistency may change with the test objective.1.1 This guide describes suggested procedures for presenting samples to sensory respondents. The purpose of this guide is to provide general guidelines for developing serving protocols for evaluation of food and beverages, in a central location or laboratory on a variety of foods and beverages, excluding beverage alcohol which is addressed in Guide E1879.1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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