TM 10-8400-201-23
7-7. REPAIR AND MAINTENANCE - Continued
Table 76. Resizing Instructions
(Finished measurement in inches)
FOOD INSPECTOR'S SMOCK
LOCATION
SMALL
MEDIUM
LARGE
X-LARGE
TOLERANCE i
*
1/2 BREAST
27 7/8
27 7/8
29 7/8
31 7/8
1/2
**
SLEEVE INSEAM
17 1/2
17 1/2
17 1/2
17 1/2
1/2
***
LENGTH
49
50 1/2
52
53 1/2
1
*
1/2 Breast. Measurement taken from side seam at the base of the armholes with the front snapped.
**
Sleeve Inseam. Sleeve length measurement taken along the underarm seam of sleeve from base of armhole to
bottom edge of cuff.
***
Length. Length is taken along the center back seam of smock from collar joining seam to the bottom edge of smock.
7-8. WORKMANSHIP
All work will be accomplished by personnel skilled in the particular trade applicable to their duties in the repair of subject
items. Darning shall be neatly accomplished and patches shall be of the proper size and firmly stitched to the garments.
Stitching and reseaming shall be secure, and loose ends shall be turned and loose thread trimmed. Buttons, buckles and
belt loops shall be securely and properly attached to function as intended. The finished Item shall be completely and well
repaired, thoroughly cleaned, and free from all defects which may affect serviceability or general appearance.
7-9. INSPECTION
The inspection or quality control unit is responsible for determining compliance with repair instructions and requirement
for classification. In process inspections will be performed for quality of workmanship and correct application of repair
procedures. The complete item will be inspected for serviceable appearance and condition, to insure against return of a
substandard product to supply channels.
7-13
