A-A-1504A
TABLE I. Visual and dimensional defects
|
Examine |
Defects |
|
Color |
Not white |
|
Appearance |
Not clean: presence of slime spots, grease, oil, foreign matter, dust, dirt, or finger marks. Finish not pressed, or uniformly smooth. |
|
Workmanship |
Any hole, cut, crack, scuffed, or buckled area. Any delamination (plastic coated or laminated plates only), blister, distortion, malformation or warpage. Any wrinkles in flat portion of food surface area or dividing ribs, except for minor wrinkles at the intersection of the ribs. Rough edges. |
|
Construction |
Not type, class form or style specified. Plates do not nest; base not flat; plate tilts, tips or rocks when placed on a smooth surface. |
|
Dimensions |
Any dimension varying from the dimensions specified by more than the allowable tolerance. |
|
Area of compartments |
Not in proportions specified. |
|
Food surface area |
Less than specified. |
Testing of the end item. The end item shall be tested for the applicable characteristics. The sample unit shall be six plates for use in the following tests: one-plate for rigidity, one plate for water resistance, one plate for grease resistance and three for reflectance. The sample unit shall be drawn at inspection level S-3 and the AQL shall be 4.0, expressed in term of defects per hundred units.
Test Methods
Rigidity. The test plate shall be mounted on a Marks III plate rigidity tester per manufacturer instructions. The test plate shall be oriented on the tester such that the force will be applied to the plate rim where the short rib intersects the rim. The test plate shall be deflected one-half inch and a measurement taken of the force required for this deflection. For Class 1 plates, a minimum force of 250 grams shall be necessary to cause the required deflection. For Class 2 plates, a minimum force of 170 grams shall be necessary to cause the minimum specified the required deflection. Any force less than shall be cause for failure.
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