1、INCH-POUNDA-A-3109B May 25, 2006 SUPERSEDING A-A-3109A June 15, 2005 COMMERCIAL ITEM DESCRIPTION FORK, KNIFE, AND SPOON, PICNIC (PLASTIC) The General Services Administration has authorized the use of this Commercial Item Description (CID) for all Federal agencies. 1. SCOPE. 1.1 This CID covers dispo
2、sable plastic flatware suitable for use by Federal, State, local governments and other interested parties. 2. CLASSIFICATION. 2.1 The plastic flatware shall be of the following types and items, as specified. Type III - Heavy Duty Item 4 - Flatware set, consisting of one fork, knife and spoon (white)
3、 Item 5 - Fork, picnic (white) Item 5a - Fork, picnic (green) Item 5b - Fork, picnic (tan/sand) Item 5c - Fork, picnic (black) Item 5d - Fork, picnic (clear or opaque) Item 6 - Knife, picnic (white) Item 6a - Knife, picnic (green) Item 6b - Knife, picnic (tan/sand) Item 6c - Knife, picnic (black) It
4、em 6d - Knife, picnic (clear or opaque) Item 7 - Spoon, tea, picnic (white) Item 7a - Spoon, tea, picnic (green) Item 7b - Spoon, tea, picnic (tan/sand) Beneficial comments, recommendations, additions, deletions, clarifications, etc. and any other data which may improve this document should be sent
5、to: Defense Supply Center Philadelphia (DSCP), ATTN: DSCP-FTSL, 700 Robbins Avenue, Philadelphia, PA 19111-5092. AMSC N/A FSC 7340 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-3109B 2Item 7c - Spoon, tea, picnic (black) Item 7d - Spoon, tea, p
6、icnic (clear or opaque) Item 8 - Spoon, bouillon, picnic (white) Type IV - High Impact (tan/sand) Item 9 - Spoon, picnic (tan/sand) Item 10 - Knife, picnic (tan/sand) Item 11 - Fork, picnic (tan/sand) Item 12 - Flatware set, consisting of one fork, knife, and spoon (tan/sand) Item 13 - Spoon, MRE, 7
7、-inch (brown) Type V - Medium Weight Item 14 - Fork, picnic (white) Item 14a - Fork, picnic (tan/sand/beige) Item 14b - Fork, picnic (black) Item 15 - Knife, picnic (white) Item 15a - Knife, picnic (tan/sand/beige) Item 15b - Knife, picnic (black) Item 16 - Spoon, tea, picnic (white) Item 16a - Spoo
8、n, tea, picnic (tan/sand/beige) Item 16b - Spoon, tea, picnic (black) Item 17 - Spork (white) Item 17a - Spork (tan/sand/beige) Item 17b - Spork (black) Type VI - Light Weight/Medium Weight Item 18 - Fork, picnic (tan/sand/beige), 2.3g minimum* Item 19 - Knife, picnic (tan/sand/beige), 2.5g minimum*
9、 Item 20 - Spoon, tea, picnic (tan/sand/beige), 2.3g minimum* *Biobased material will be heavier than minimum specified. 3. SALIENT CHARACTERISTICS. 3.1 Material. 3.1.1 Type III thru VI items. The molding material shall be polystyrene, polypropylene, or biobased material (see 7.2 and 7.6). Testing f
10、or Type III and IV shall be as specified in 5.2. 3.2 Design. The design for the Type III, V, and VI items shall be the contractors own and shall be such as to conform to the requirements specified herein. The design of the Type IV items shall conform to the design shown on U.S. Army Natick Drawings
11、8-2-15, 8-2-38, 8-2-39 and 5-13-4655. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-3109B 3 3.2.1 Knife serrations. The Type III, V, and VI knives shall be serrated for a minimum length of 2-1/4 inches. 3.2.2 Length of Type III items. The Type
12、III items shall conform to one of the following requirements: Category A: Item Length, inches Fork 6 1/8 (15.6 cm) Knife 6 1/2 (16.5 cm) Spoon, tea 5 3/4 (14.6 cm) Spoon, bouillon 5 1/2 (14.0 cm) Note: Tolerance shall be +3/8 inch (9.5 mm), -0. Category B: Item Length, inches Fork 7.0 (17.8 cm) Knif
13、e 7.5 (19.1 cm) Spoon, tea 6.5 (16.5 cm) Spoon, bouillon 5.8 (14.7 cm) Note: Tolerance shall be +3/8 inch (9.5 mm), -0. 3.2.3 Length of Type V items. The Type V items shall conform to the following requirements: Item Length, inches Fork 6-1/8 (15.6 cm) Knife 6-5/8 (16.8 cm) Spoon, tea 5-3/4 (14.6 cm
14、) Spork 5-3/4 (14.6 cm) Note: Tolerance shall be 1/8 inch (3.3 mm). 3.2.4 Length of Type VI items. The Type VI items shall conform to the following requirements: Item Length, inches Fork 6 (15.2 cm), minimum Knife 6-1/2 (16.5 cm), minimum Spoon 5-5/8 (14.3 cm), minimum Provided by IHSNot for ResaleN
15、o reproduction or networking permitted without license from IHS-,-,-A-A-3109B 43.2.5 Flexibility (Type III, all items; and Type IV, item 13 only). 3.2.5.1 Type III, fork, knife, and spoons. When tested as specified in 5.2.1, the items shall not break, nor deflect greater than the values indicated: F
16、ork - no more than 7/8 inch Knife - no more than 1-1/2 inches Spoons, tea - no more than 1 inch Spoons, bouillon - no more than 1 inch 3.2.5.2 Type IV, item 13, spoon MRE. When tested as specified in 5.2.1.5, the spoon shall not break, nor deflect greater than inch using a 3-1/4 inch beam length. An
17、 additional deflection test using a 4-1/4 inch beam length shall not break, nor deflect greater than 1 inch. 3.3 Heat distortion (Type III and IV items only). The fork, knife, and spoons shall show no change in shape when tested as specified in 5.2.2. 3.4 Impact strength (Type IV spoons). The Type I
18、V spoons shall sustain no damage when tested as specified in 5.2.3. Discoloration of the spoons due to stressing from impact shall not be considered as damage. 3.5 Odor and taste (all items). The forks, knives, spoons, and sporks shall be free from any objectionable odor at temperatures of 181oto 18
19、7oF and objectionable taste at temperatures between 80oto 90oF when tested as specified in 5.2.4. 3.6 Color. For Type III items 5, 6, 7, and 8, the color shall be white and approximate one of the following color Nos. of FED-STD-595: 27925, 27875, or 27769. For Type III items 5a, 6a, and 7a, the flat
20、ware color shall be green, and approximate any of the following color Nos. of FED-STD-595: 34373, 34449, 34504, or 34558. For Type III items 5b, 6b, and 7b, the flatware color shall be tan/sand, and approximate any of the following color Nos. of FED-STD-595: 20450, 22563, or 23531. For Type III item
21、s 5c, 6c, and 7c, the color shall be the manufacturers standard black. For Type IV items 9 thru 12, the color shall be tan/sand not darker than color No. 13690 of FED-STD-595, unless otherwise specified (see 7.2). The color for Type IV item 13 shall be brown and approximate color No. 20122 of FED-ST
22、D-595. For Type V items 14, 15, 16, and 17, the color shall be the manufacturers standard white. For Type V items 14a, 15a, 16a, and 17a, the color shall be the manufacturers standard tan/sand/beige. For Type V items 14b, 15b, 16b, and 17b, the color shall be the manufacturers standard black. For Ty
23、pe VI items 18, 19, and 20, the color shall be the manufacturers standard tan/sand/beige. 3.7 Marking for identification. The manufacturers name or trade name or trademark readily identifiable with the manufacturer shall appear on all Type III items. When specified, for Provided by IHSNot for Resale
24、No reproduction or networking permitted without license from IHS-,-,-A-A-3109B 5 Type IV items, the manufacturers trade name or trademark readily identifiable with the manufacturer shall be printed on each utensil packet or alternatively molded on the underside of the utensil handle. 3.8 Workmanship
25、. The flatware shall be full formed and free from any crack, chip, or flash, resulting in a sharp edge. The flatware shall also be free of any soil or embedded foreign material. Slight variations in color or swirls normal to the manufacturing process shall not be considered a defect. 3.9 Metric prod
26、ucts. Products manufactured to metric dimensions will be considered on an equal basis with those manufactured using inch-pound units, providing they fall within tolerances specified and all other requirements of this document are met. If a product is manufactured to metric dimensions and those dimen
27、sions exceed the tolerances specified in the inch-pound units, a request should be made to the contracting officer to determine if the product is acceptable. 4. REGULATORY REQUIREMENTS. 4.1 FDA requirements. All materials used in the manufacture of forks, knives, spoons, and sporks shall conform to
28、Subpart B of Title 21 CFR Part 177. Utensils made from polystyrene shall conform to section 21 CFR 177.1640 and those made from polypropylene shall conform to section 21 CFR 177.1520. Biobased materials may also be used. 4.2 Recovered materials. The offeror/contractor is encouraged to use recovered
29、materials to the maximum extent practicable, in accordance with paragraph 23.403 of the Federal Acquisition Regulation (FAR). 4.3 Biobased products. Biobased products shall be purchased to the maximum extent practicable, in accordance with Section 9002 of the Farm Security and Rural Investment Act o
30、f 2002, 7 U.S.C. 8102. 5. QUALITY ASSURANCE PROVISIONS. 5.1 Product conformance. The products provided shall meet the salient characteristics of this commercial item description, conform to the producers own drawings, specifications, standards, and quality assurance practices, be the same product of
31、fered for sale in the commercial market and when required, the same as the product provided to the Government as a product sample. 5.1.1 Product sample. When specified in the contract, solicitation, or purchase order, product samples shall be submitted when the molding material is biobased. Provided
32、 by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-A-A-3109B 65.1.2 Certification of biobased content. When specified in the contract, solicitation, or purchase order, certification of biobased content shall be provided. 5.2 Tests. 5.2.1 Flexibility tests (Type
33、 III, all items; and Type IV, item 13 only). 5.2.1.1 Suggested apparatus. The suggested apparatus is equivalent to a laboratory stand with a base, upright and a drill press vise attached to the top of the upright. The base and upright should be at right angles to each other. Any suitable height gaug
34、e may be used for recording the readings before and after loading of the fork, knife or spoon. 5.2.1.2 Fork tine. Insert the handle of a finished fork into the vise jaws of the apparatus until 3 inches protrude from the jaws to the tip end of the tines. The fork shall have the concave surface facing
35、 up. Using a 1 pound weight, attach a small loop of 0.010-inch wire to the weight for applying the load. Apply the load at a point 1/4 inch from the end of each tine. The wire loop shall not fall off due to excessive deflection nor shall the tine break off under this load. 5.2.1.3 Fork. Insert the h
36、andle of a finished fork into the vise jaws of the apparatus so that 2 inches of the fork protrudes from the vise jaws to the base of the tines. The fork shall have the concave surface facing up. Using a triangular file, slightly notch the edges of the fork where the tines begin. Apply the 1-pound l
37、oad smoothly to the point where the base of the tines begin. Deflection greater than that specified in 3.2.5.1 constitutes failure of this test. 5.2.1.4 Knife. Insert the handle of a finished knife into the vise jaws so that the knife protrudes 4 inches from the vise jaws to the end of the cutting e
38、nd. The flat surface of the knife shall be horizontal. Using a triangular file, notch the knife blade at a point 3-1/2 inches from the vise jaws. Apply the 1-pound load and measure the deflection at the point the load is applied. Deflection greater than that specified in 3.2.5.1 constitutes failure
39、of this test. 5.2.1.5 Spoon. At the center of a finished spoon bowl, notch the edge of the bowl with a triangular file. Insert the spoon in the vise jaws so that the distance from the vise jaw to the notches is 3-1/4 inches. The concave surface shall face up. Apply the 1 pound load and measure the d
40、eflection at the point the load is applied. Deflection greater than that specified in 3.2.5.1 constitutes failure of the test. As an additional test for the MRE spoon (item 13), testing shall be performed as previously specified above, except that the distance from the vise jaws to the notches shall
41、 be 4-1/4 inches, and the deflection measurement shall be taken between 30 and 45 seconds after the load is applied. Deflection greater than that specified in 3.2.5.2 for either test shall constitute failure of this test. Provided by IHSNot for ResaleNo reproduction or networking permitted without l
42、icense from IHS-,-,-A-A-3109B 7 5.2.2 Heat distortion test (Type III and IV). A hole shall be drilled through the handle, near the end of the fork, knife, or spoon to be tested. The fork, knife, or spoon shall be suspended from the top of a 1000 mL beaker containing enough distilled water, maintaine
43、d at 181oto 187oF, so that the test specimen shall be completely immersed in the distilled water, and in such a manner that no part of the specimen comes in contact with the beaker. After 15 minutes remove the test specimen from the water. Any change in shape shall be considered a test failure. 5.2.
44、3 Impact strength test for Type IV spoons. 5.2.3.1 Apparatus. The apparatus for this test shall be as shown on Natick Drawing 4-1-169. The test weight shall be 1.00 + 0.03 pound and shall be made of metal. 5.2.3.2 Conditioning. The finished spoon shall be conditioned at 73o+ 10oF and 50 + 4 percent
45、relative humidity for 48 hours prior to test. 5.2.3.3 Procedure. The conditioned spoon shall be laid on the hardwood base of the stand with the convex side of the bowl facing upward. The spoon shall be secured to the base in the middle of the handle area by the spring clip as shown on Drawing 4-1-16
46、9, or by any other suitable method which provides sufficient pressure to prevent movement of the spoon during the test. The weight guide tube shall be centered over the bowl area so that the test weight strikes the highest point of the bowl. The bottom of the weight guide tube shall be approximately
47、 1 inch above the bowl. The test weight shall be dropped onto the highest point of the bowl from a height of 12 inches. The spoon shall then be removed from the apparatus and examined to determine conformance with 3.4. Any nonconformance shall be considered a test failure. 5.2.4 Odor and taste test.
48、 A finished fork, knife, spoon, or spork shall be immersed in distilled water at 181oto 187oF for 15 minutes. At the expiration of this time, the utensil shall be removed and tested for odor. The utensil shall then be re-immersed in distilled water at 80oto 90oF for 15 minutes. At the expiration of this time, the fork, knife, spoon, or spork, as applicable, shall be removed and evaluated for taste by placing it in the mouth in simulation of actual eating operation as required in 3.5. The presence of any objectionable odor or taste shall be considered a test failure. 5.2.5 Biodegradation te
