INCH-POUND

MIL-O-44136C

24 September 1999

W/Change 02 7 Feb 13

SUPERSEDING

MIL-O-44136B

7 December 1988

MILITARY SPECIFICATION

OATMEAL COOKIE AND GRANOLA BARS, (OPERATIONAL RATION COMPONENT)

This specification is approved for use by all Departments and Agencies 

of the Department of Defense.

1. SCOPE

1.1 Scope. This specification covers oatmeal cookie and granola bars 

for use by the Department of Defense as a component of operational rations.

1.2 Classification. The bars shall be of the following types as 

specified (see 6.1):

Type I - Oatmeal cookie bar

Style A – 3.0 inches long by 1.0 inches wide and not more 

than 1.1 inches thick

Style B - 3.25 inches long by 2.00 inches wide and not more 

than 0.6 inches thick

Type II - Granola bar

2. APPLICABLE DOCUMENTS

2.1 Government documents.

2.1.1 Specifications, standards and handbooks. The following 

specifications, standards, and handbooks form a part of this document to the 

extent specified herein. Unless otherwise specified, the issues of these 

documents are those listed in the issue of the Department of Defense Index of 

Specifications and Standards (DODISS) and supplement thereto, cited in the 

solicitation (see 6.1)

Beneficial comments (recommendations, additions, deletions) and any 

pertinent data which may be of use in improving this document should be 

addressed to: Commander, U.S. Army Soldier Systems Command, Natick Research, 

Development, and Engineering Center, ATTN: SSCNC-WRE, Natick, MA 01760-5018 

by using the self-addressed Standardization Document Improvement Proposal 

(DD Form 1426) appearing at the end of this document or by letter. 
MIL-O-44136C

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AMSC N/A FSC 8920

DISTRIBUTION STATEMENT A. Approved for public release; distribution is 

unlimited.

SPECIFICATIONS

FEDERAL

 A-A-1898 - Cushioning Material, Cellulosic, Packaging

 L-P-378 - Plastic Sheet and Strip, Thin Gauge, 

Polyolefin

QQ-A-1876 - Aluminum Foil

PPP-B-636 - Boxes, Shipping, Fiberboard

PPP-C-1752 - Cushioning Material, Packaging, Unicellular 

Polyethylene Foam, Flexible

PPP-C-1797 - Cushioning Material, Resilient, Low Density 

Unicellular, Polypropylene Foam

MILITARY

MIL-C-43231 - Food Packet, Survival, General Purpose, 

Packaging and Assembly of

STANDARDS

FEDERAL

FED-STD-595 - Colors Used in Government Procurement

MILITARY

MIL-STD-105 - Sampling Procedures and Tables for 

Inspection by Attributes

MIL-STD-129 - Marking for Shipment and Storage

 (Unless otherwise indicated, copies of federal and military specifications, 

standards, and handbooks are available from the Standardization Documents 

Order Desk, Building 4D, 700 Robbins Avenue, Philadelphia, PA 19111-5094.)

2.1.2 Other Government documents, drawings, and publications. The 

following other Government documents, drawings, and publications form a part 

of this document to the extent specified herein. Unless otherwise specified, 

the issues are those cited in the solicitation.

ENVIRONMENTAL PROTECTION AGENCY (EPA)

National Primary Drinking Water Regulations

(Copies are available from the Office of Drinking Water, Environmental 

Protection Agency, WH550D, 401 M Street, S.W., Washington, DC 20460.)

U.S. DEPARTMENT OF AGRICULTURE (USDA)

Regulations Governing the Inspection of Eggs and Egg Products (7 

CFR Part 59)
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(Copies are available from Chief, Standardization Branch, Poultry 

Division, Agricultural Marketing Service, U.S. Department of Agriculture, 

Room 3944, South Building, P.O. Box 96456, Washington, DC 20090-6456.)

U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES (HHS), FOOD AND DRUG 

ADMINISTRATION

Federal Food, Drug, and Cosmetic Act and regulations promulgated 

thereunder (21 CFR Parts 1-199)

Standards of Identity for Dried Eggs (21 CFR Part 160)

(Copies are available from the Superintendent of Documents, U.S. 

Government Printing Office, Washington, DC 20402-0001.)

2.2 Non-Government publications. The following documents form a part 

of this document to the extent specified herein. Unless otherwise specified, 

the issues of the documents which are DOD adopted are those listed in the 

issue of the DODISS cited in the solicitation. Unless otherwise specified, 

the issues of documents not listed in the DODISS are the issues of the 

documents cited in the solicitation (see 6.1).

AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC)

Approved Methods of the American Association of Cereal Chemists

(Application for copies should be addressed to the American Association 

of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121.)

AMERICAN OIL CHEMIST SOCIETY

Official and Tentative Methods of the American Oil Chemists 

Society

(Application for copies should be addressed to the American Oil 

Chemists Society, 508 South Sixth Street, Champaign, IL 61820.)

AMERICAN SOCIETY FOR TESTING AND MATERIALS (ASTM)

D 1238 - Flow Rates of Thermoplastics by Extrusion Plastometer

D 1505 - Density of Plastics by Density Gradient Technique

D 882 - Tensile Properties of Thin Plastic Sheeting

(Application for copies should be addressed to the American Society for 

Testing and Materials, 1916 Race Street, Philadelphia, PA 19103-1187.)

AOAC INTERNATIONAL

Official Methods of Analysis of the AOAC

(Application for copies should be addressed to AOAC International, 2200 

Wilson Boulevard, Suite 400, Arlington, VA 22201-3301.)

NATIONAL ACADEMY OF SCIENCES

Food Chemicals Codex
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(Application for copies should be addressed to the National Academy 

Press, 2101 Constitution Avenue, N.W., Washington, DC 20418.)

(Non-Government standards and other publications are normally available 

from the organizations that prepare or distribute the documents. These 

documents also may be available in or through libraries or other 

informational services.)

2.3 Order of precedence. In the event of a conflict between the text of 

this document and the references cited herein, the text of this document 

takes precedence. Nothing in this document, however, supersedes applicable 

laws and regulations unless a specific exemption has been obtained.

3. REQUIREMENTS

3.1 First article. When specified (see 6.1), a sample shall be 

subjected to first article inspection (see 6.2), in accordance with 4.4.

3.2 Ingredients. All ingredients shall be clean, sound, wholesome, and 

free from foreign material, evidence of rodent or insect infestation, 

extraneous material, off-odors, off-flavors, and off-colors.

3.2.1 Baking Soda. Baking soda shall be fine powdered sodium 

bicarbonate, which meets the requirements of the Food Chemicals Codex.

3.2.2 Coconut, flaked, sweetened, dried. Coconut shall be salmonella 

free of the best quality flaked type, sweetened. It shall possess a 

characteristic coconut odor and flavor. It shall contain not more than 11.0 

percent moisture.

3.2.3 Coconut fat. Coconut fat shall be refined coconut vegetable 

shortening and shall conform to the following requirements:

Flavor and odor – coconut oil characteristics

Moisture and impurities – 0.10 percent maximum

Wiley melting point – 73-1120F

Solid fat index:

500F - 78.5-97 - 78.5-97.5

700F - 28-54

800F - 1-13.5

920F - 0-5

1000F - 5 (maximum)

Peroxide value - 1.0 milliequivalent of peroxide per kg of fat

Free fatty acids - 0.1 percent maximum

Oil Stability 

Index (OSI) at 

1100C

- 65 hours minimum

Iodine value - 7.0 maximum

Color - 1.5R/15.0Y maximum

3.2.4 Egg products.

3.2.4.1 Eggs, whole, liquid or frozen. Whole eggs may be liquid or 

frozen and shall have been processed and labeled in accordance with the 

Comment [EP1]: Follow Up to ES13-020 

(DSCP-SS-13-31526) 7 Feb 13, After 500F, delete “-

78.5-97” and insert “- 78.5-97.5”
MIL-O-44136C

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Regulations Governing the Inspection of Eggs and Egg Products. The whole 

eggs shall be egg whites and egg yolks in their natural proportions as broken 

directly from the shell eggs as evidenced by a USDA Egg Products Inspection 

Certificate. For liquid whole eggs, the USDA certificate shall state the 

date and time of pasteurization. Liquid whole eggs shall be held at a 

temperature of 400F or lower and shall be held for not more than 72 hours from 

the time of pasteurization until the start of formulation of the product in 

which the liquid whole eggs are used. Frozen whole eggs shall be held at 100F 

or lower and used within 120 days. The whole eggs shall be free from foreign 

odors and flavors, such as metallic, musty, sour, fruity, or sulfide-like. 

Each product lot shall be accompanied by a certificate stating that the 

product is negative for the presence of Salmonella as tested by a USDA-AMS 

recognized laboratory. 

3.2.4.2 Eggs, whole, dried. The dried whole eggs shall be processed 

and labeled in accordance with the USDA Regulations Governing the Inspection 

of Eggs and Egg Products. The dried whole eggs shall be USDA certified 

salmonella free and shall conform to the FDA Standards of Identity for Dried 

Eggs. The dried whole eggs shall be of the latest date of pack. The USDA 

certificate shall accompany egg products shipped between plants.

3.2.5 Flavoring, vanilla. The flavoring shall be single strength, pure 

vanilla extract.

3.2.6 Flour, wheat. Wheat flour shall be free-flowing, enriched, 

general purpose, white (bleached).

3.2.7 Honey. The honey shall be pure high commercial grade.

3.2.8 Glycerol. Glycerol shall comply with the requirements of the 

Food Chemicals Codex.

3.2.9 Mineral premix. All ingredients in the mineral premix shall 

comply with the Food Chemicals Codex. The mineral premix shall have the 

following composition per 1.5 grams:

Magnesium - 57 mg from magnesium oxide.

Iron - 4 mg from ferrous sulfate.

Zinc - 4 mg from zinc oxide.

Copper - 1.5 mg from copper gluconate.

Manganese - 0.3 mg from manganese sulfate.

3.2.10 Oleoresin, cinnamon, encapsulated. Encapsulated cinnamon 

oleoresin shall be obtained by the approved solvent extraction of the dried 

bark of the Cinnamomum (Korintji type) and a powder obtained by spray drying 

the extract on a dextrin carrier. The product shall have a typical four-fold 

strength versus ground cinnamon, a minimum volatile oil content of 8.7 

percent and a maximum moisture content of 8.0 percent.

3.2.11 Oats, rolled. Rolled oats shall be thin uniform flakes produced 

by rolling or pressing whole oat groats. The oats shall be heated to destroy 

enzyme activity. In addition, the oats shall contain not more than 11.5 

percent moisture and shall test negative to tyrosinase (catechol oxidase).

3.2.12 Rice, crisped. Crisped rice shall be processed from clean, 

sound rice and have a density between 100 and 160 g/liter (standard 

confectionery or full grain) and shall typically contain 7.5 percent sucrose.
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3.2.13 Salt. Salt shall be iodized, white, refined sodium chloride, 

with or without anti-caking agents and shall comply with purity standards for 

sodium chloride of the Food Chemicals Codex.

3.2.14 Shortening, vegetable. Vegetable shortening shall be refined, 

hydrogenated, deodorized vegetable oils and may contain antifoaming agents 

and antioxidants (active ingredients BHA, BHT, TBHQ or propyl gallate) in 

amounts permitted by the FDA. The vegetable shortening shall possess a 

uniform plastic texture and shall have a stability of not less than 100 hours 

(A.O.M.).

3.2.15 Sugar, brown. Brown sugar shall be partially refined cane or 

beet sugar. The sugar shall be light brown in color and shall possess a 

sweet, molasses-like flavor.

3.2.16 Sugar, granulated, extra fine. Extra fine granulated sugar 

shall be white refined, cane or beet sugar or a combination thereof.

3.2.17 Syrup, corn. Corn syrup shall be a clarified, concentrated, 

aqueous solution of the products obtained by partial hydrolysis of cornstarch 

and includes dried corn syrup. The solids of corn syrup shall contain not 

less than 40 percent, by weight, of reducing sugars calculated as anhydrous 

dextrose.

3.2.18 Water. Water used for ice making, formulation, and washing 

shall conform to the National Primary Drinking Water Regulations.

3.3 Preparation and processing. 

3.3.1 Oatmeal Cookie Bars. 

3.3.1.1 Formula.

Ingredient Percent by weight

Sugar, granulated, extra fine 28.80

Oats, rolled 28.80

Shortening, vegetable 14.80

Flour, wheat 13.40

Eggs, whole, liquid or frozen 1/ 2/ 5.90

Water 1/ 4.85

Mineral premix 1.35 

Syrup, corn 1.00

Baking soda 0.50

Salt 0.50

Flavoring, vanilla 0.10

1/ Use 1.5 percent dried whole eggs and increase water by 4.4 percent (for a 

total of 9.25 percent water) when replacing liquid or frozen whole eggs.

2/ Frozen whole eggs shall be tempered to a temperature not to exceed 400F and 

held at 400F or lower, and used within 24 hours after they have been tempered.

3.3.1.2 Preparation (see 6.4).

a. Blend the mineral premix and the granulated sugar together 

thoroughly.
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b. Mix all ingredients together in a ribbon blender or other 

suitable mixer.

c. Form the dough into appropriate shape and thickness to assure 

complete cooking.

d. Bake at 3750F until baked using a standard oven or suitable 

method for complete cooking. Suggested final moisture content is 

approximately 3 to 4 percent.

e. Let cool until firm.

f. Grind the baked product into friable crumbs. A particle size 

similar to granola cereal is suitable.

g. Compress crumbs into bars to produce bars complying with 

finished product requirements.

h. The total time of production, including product preparation, 

grinding, compressing, and pouch filling and sealing shall not exceed 30 

days.

3.3.2 Granola bars.

3.3.2.1 Formula.

Ingredient Percent by weight

Oats, rolled 45.0

Sugar, brown 12.0

Rice, crisped 11.0

Coconut fat 10.0

Water 8.0

Coconut, flaked, sweetened, dried 6.5

Honey 4.0

Glycerol 3.0

Flavoring, vanilla 0.3

Oleoresin, cinnamon, encapsulated 0.2

3.3.2.2 Preparation (see 6.4).

a. The coconut fat shall be melted and mixed with the honey, 

vanilla, brown sugar, and water.

b. The remaining ingredients shall be added and mixed until 

homogeneous.

c. The mixture shall be toasted until it reaches a temperature 

of 2200F, then removed from the oven immediately and cooled.

d. The mixture shall be compressed (see 6.3) to produce bars 

complying with finished product requirements.

e. The total time of production, including product preparation, 

compressing, and pouch filling and sealing shall not exceed 30 days.
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3.3.3 Pouch filling and sealing.

3.3.3.1 Food Packet, Long Range Patrol, (Improved). For the Food 

Packet, Long Range Patrol, Improved (LRP), each pouch shall contain one 

oatmeal cookie bar or one granola bar and shall be filled and sealed to 

comply with the finished product requirements and to the requirements 

specified in 5.1.1.

3.3.3.2 Meal, Ready-to-Eat, Individual. For the Meal, Ready-to-Eat, 

Individual (MRE), each pouch shall contain one oatmeal cookie bar and shall 

be filled and sealed to comply with the finished product requirements and to 

the requirements specified in 5.1.1.

3.3.3.3 Ration Cold Weather. For the Ration, Cold Weather (RCW), each 

pouch shall contain two oatmeal cookie bars or two granola bars and shall be 

filled and sealed to comply with the finished product requirement and the 

requirements specified in 5.1.1.

3.3.3.4 Food Packet, Survival, General Purpose. For the Food Packet, 

Survival, General Purpose, each pouch shall contain one granola bar and shall 

be filled and sealed to comply with the finished product requirements and to 

the requirements specified in MIL-F-43231.

3.4 Finished product requirements.

a. There shall be no foreign material such as, but not limited 

to, dirt, insect parts, hair, wood, glass, or metal.

b. There shall be no foreign odor or flavor such as, but not 

limited to, burnt, scorched, stale, sour, rancid, musty, or moldy.

c. There shall be no color foreign to the product.

d. There shall be no compression streaks or stains.

e. Each granola bar shall weigh 48 + 5 grams and each oatmeal 

cookie bar shall weigh 55 + 5 grams.

f. The dimensions shall be as follows:

Style A – 3.0 + 0.2 inches long by 1.0 + 0.2 inches wide and 

not more than 1.1 inches thick

Style B - 3.25 + 0.1 inches long by 2.00 + 0.2 inches wide 

and not more than 0.6 inches thick

g. No pouch shall contain a bar which has been broken or 

crumbled (more than 3 pieces).

h. The moisture content in the compressed bars shall not exceed 

5.0 percent.

3.4.1 Palatability. The finished product shall be equal to or better 

than the preproduction sample (see 6.1) in palatability and overall 

appearance.

3.5 Plant qualification. The product shall be prepared, processed, and 

packaged in establishments meeting the requirements of Title 21, Code of 
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Federal Regulations, Part 110, “Current Good Manufacturing Practice in 

Manufacturing, Packing or Holding Human Foods,” and the plant sanitation 

requirements of the appropriate Government inspection agency.

3.6 Federal Food, Drug, and Cosmetic Act. All deliveries shall conform 

in every respect to the provisions of the Federal Food, Drug, and Cosmetic 

Act and regulations promulgated thereunder. 

4. QUALITY ASSURANCE PROVISIONS

4.1 Contractor’s responsibility. Inspection and acceptance by the USDA 

shall not relieve the contractor of obligation and responsibility to deliver 

a product complying with all requirements of this specification. The 

contractor shall ensure product compliance prior to submitting the product to 

the USDA for any inspection.

4.2 Inspection and certification. Product acceptability shall be 

determined by the USDA. The USDA will determine the degree of inspection and 

supervision necessary to ensure compliance with the requirements of this 

specification.

4.3 Classification of inspections. The inspection requirements 

specified herein are classified as follows:

a. First article inspection (see 4.4).

b. Quality conformance inspection (see 4.5).

4.4 First article inspection. When a first article is required (see 

6.1), it shall be inspected in accordance with the quality assurance 

provisions of this specification and evaluated for overall appearance and 

palatability. Any failure to conform to the quality assurance provisions of 

this specification or any appearance or palatability failure shall be cause 

for rejection of the first article.

4.5 Quality conformance inspection. Unless otherwise specified, 

sampling for inspection shall be performed in accordance with MIL-STD-105.

4.5.1 Component and material examination. In accordance with 4.1, 

components and materials shall be examined in accordance with all the 

requirements of referenced documents unless otherwise excluded, amended, 

modified, or qualified in this specification or applicable purchase document.

4.5.1.1 Ingredient and component examination. Conformance of ingredients and 

components to identity, condition, and other requirements specified in 3.2 

shall be certified by the ingredient supplier or ingredient manufacturer, and 

compliance shall be verified by examination of pertinent labels, markings, 

U.S. Grade Certificates, certificates of analyses, or other such valid 

documents acceptable to the inspection agency. If necessary, each ingredient 

shall be examined organoleptically or inspected according to generally 

recognized test methods such as the standard methods described in the 

Official Methods of Analysis of the AOAC and in the Approved Methods of the 

American Association of Cereal Chemists, to determine conformance to the 

requirements. Any nonconformance to an identity, condition, or other 

requirement shall be cause for rejection of the ingredient or component lot 

or of any involved products.

4.5.1.2 Pouch material certification. The material listed below may be 
MIL-O-44136C

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accepted on the basis of a contractor’s certificate of conformance to the 

indicated requirements. In addition, compliance to the requirements for 

inside pouch dimensions and dimensions of manufacturer’s seals may be 

verified by certificate of conformance.

Requirement

Requirement

paragraph Test procedure

Thickness of films for laminated 

material

5.1.1.1.1 and

5.1.1.2.1

As specified in L-P-378, 

except that a machinists’ 

micrometer may be used 

provided that its 

graduations and accuracy 

conform to the 

requirements of L-P-378

Aluminum foil thickness 5.1.1.1.1 and 

5.1.1.2.1

As specified in QQ-A-1876

Laminated material 

indentification and construction

5.1.1.1.1 and

5.1.1.2.1

Laboratory evaluation

Color of laminated material 5.1.1.1.1 Visual examination

4.5.1.3 Unfilled preformed bag seal strength testing. The unfilled 

preformed bags shall be tested for seal strength in accordance with Method A 

or B of ASTM D 882, except that testing speed may be 10 or 12 inches per 

minute. The lot size shall be expressed in bags. The sample size shall be 

the number of bags indicated by inspection level S-1. Three adjacent 

specimens shall be cut from each of the three sealed sides of each bag in the 

sample. The results shall be reported to the nearest 0.1 pound. The average 

seal strength of each seal shall be calculated by averaging the strengths of 

the three test specimens cut from that seal. Any test specimen failing to 

meet the individual test specimen seal strength requirement specified in 

5.1.1.1.3 or any seal failing to meet the average seal strength requirement 

specified in 5.1.1.1.3 shall be cause for rejection of the lot.

4.5.2 In-process examination. In-process examination shall be 

performed to determine conformance to the preparation, processing, filling, 

sealing, and packaging requirements. Any nonconformance revealed by actual 

examination or by review of records of time, temperature, and formulation or 

of other valid documents shall be cause for rejection of the involved 

product.

4.5.3 Filled and sealed pouch examination. The filled and sealed 

pouches shall be examined for the defects listed in table I. The lot size 

shall be expressed in pouches. The sample unit shall be one filled and 

sealed pouch. The inspection level shall be I and the acceptable quality 

level (AQL), expressed in terms of defects per hundred units, shall be 0.65 

for major defects and 4.0 for minor defects.

TABLE I. Filled and sealed pouch defects 1/

Category Defect

Major Minor
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101 Tear, cut, hole, or abrasion through one or more layers in 

the pouch material or leakage through any heat seal. 2/

102 Foldover wrinkle extending into the seal such that the 

effective closure seal to less than 1/16 inch. 3/

103 Presence of entrapped product that reduces the effective 

closure seal to less than 1/16 inch. 3/

104 Presence of delamination. 4/

105 Unclean pouch. 5/

106 Labeling is missing, incorrect, or illegible. 

107 Any impression or design on the heat seal surfaces which 

conceals or impairs visual detection of seal defects. 6/

108 Less than 3/16 inch between inside edge of tear notch and 

inside edge of seal.

109 Closure seal width not as specified.

110 Closure seal not located as specified.

111 Presence of stress cracks or material degradation in the 

aluminum foil. 7/ 8/

201 Tear notch or serrations missing or not located as 

specified.

202 Depth of tear notch or serrations not as specified.

203 Presence of delamination. 4/

1/ Any evidence of rodent or insect infestation shall be cause for rejection 

of the lot.

2/ Pinholes or breaks inherent to the manufacturing process of the aluminum 

foil shall not be scored as a defect.

3/ The effective closure seal is defined as any uncontaminated, fusion 

bonded, continuous path, minimum 1/16 inch wide, from side seal to side seal 

that produces a hermetically sealed pouch.

4/ Delamination defect classification:

Major – Delamination of the outer ply in the pouch seal area that can be 

propagated to expose aluminum foil at the food product edge of the 

pouch after manual flexing of the delaminated area. To flex, the 

delaminated area shall be held between the thumb and forefinger of 

each hand with both thumbs and forefingers touching each other. The 

delaminated area shall then be rapidly flexed 10 times by rotating 

both hands in alternating clockwise-counterclockwise directions. Care 

shall be exercised when flexing delaminated areas near the tear 

notches to avoid tearing the pouch material. After flexing, the 
MIL-O-44136C

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separated outer ply shall be grasped between thumb and forefinger and 

gently lifted toward the food product edge of the seal or if the 

separated area is too small to be held between thumb and forefinger, a 

number two stylus shall be inserted into the delaminated area and a 

gentle lifting force applied against the outer ply. If separation of 

the outer ply can be made to extend to the product edge of the seal 

with no discernible resistance to the gentle lifting, the delamination 

shall be classified as a major defect. Additionally, spot 

delamination of the outer ply in the body of the pouch that is able to 

be propagated beyond its initial borders is also a major defect. To 

determine if the laminated area is a defect, use the following 

procedure: Mark the outside edges of the delaminated area using a bold 

permanent marking pen. Open the pouch and remove the contents. Cut 

the pouch transversely not closer than 1/4 inch (+ 1/6 inch) from the 

delaminated area. The pouch shall be flexed in the area in question 

using the procedure described above. Any propagation of the 

delaminated area, as evidenced by the delaminated area exceeding the 

limits of the outlined borders, shall be classified as a major defect.

Minor – Minor delamination of the outer ply in the pouch seal area is 

acceptable and shall not be classified as a minor defect unless it 

extends to within 1/16 inch of the food product edge of the seal. 

All other minor outer ply delamination in the pouch seal area or 

isolated spots of delamination in the body of the pouch that do not 

propagate when flexed as described above shall be classified as minor 

defects.

5/ Outer packaging shall be free from foreign matter which is unwholesome, 

has the potential to cause pouch damage (for example, glass, metal filings) 

or generally detracts from the clean appearance of the pouch. The following 

examples shall not be scored as defects for unclean:

a. Foreign matter which present to health hazard or potential 

pouch damage and which can be readily removed by gently shaking the package 

or by gently brushing the pouch with a clean dry cloth.

b. Dried product which affects less than 1/8 of the total 

surface area of one pouch face (localized and aggregate).

c. Water spots.

6/ If doubt exists as to whether or not the sealing equipment leaves an 

impression or design on the closure seal surface that could conceal or impair 

visual detection of seal defects, samples shall be furnished to the 

contracting officer for a determination as to acceptability.

7/ Applicable to form-fill-seal pouches only.

8/ To examine for stress cracks, the inside surface of the tray shaped boy 

(bodies) shall be placed over a light source and the outside surface observed 

for the passage of light. Observation of light through the bag material in 

the form of a curved or straight line greater than 2mm in length shall be 

evidence of the presence of stress cracks. Observation of light through the 

bag material in the form of a curved or straight line 2mm in length or 

smaller or of a single pinpoint shall be considered a pinhole. Observation 

of ten or more pinholes per bag shall be evidence of material degradation. 

When both sides of the form-fill-seal oatmeal cookie bar package have been 
MIL-O-44136C

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formed into tray-shaped cavities, as required for Style A, both sides of the 

package shall be examined for the presence of stress cracks in the aluminum 

foil.

4.5.4 Pouch vacuum examination. The filled and vacuum sealed pouches 

shall be visually examined for conformance to the vacuum requirement in 

5.1.1.1.3 and 5.1.1.2.2 not less than 96 hours after filling and sealing. 

The sealed pouch shall continue to exhibit tight adherence to the surface 

contours of the contents when a pulling force is applied at the center of 

each side seal. This force shall be applied by holding each side seal 

between thumb and forefinger of each hand, while simultaneously exerting a 

slight pull with both hands. Any evidence of loss of vacuum shall be 

classified as a major defect. The lot size shall be expressed in pouches. 

The sample unit shall be one filled and sealed pouch. The inspection level 

shall be I and the AQL, expressed in terms of defects per hundred units, 

shall be 0.65.

4.5.5 Product examination. The finished product shall be examined for 

the defects listed in table II. The lot size shall be expressed in pouches. 

The sample unit shall be the contents of one filled and sealed pouch. The 

inspection level shall be S-3 and the AQL, expressed in terms of defects per 

hundred units, shall be 1.5 for major defects and 6.5 for minor defects. 

TABLE II. Product defects. 1/ 2/ 

Category Defect

Major Minor

101 Presence of compression streaks or stains.

201 Weight of cookie bar or granola bar not as specified.

202 Dimensions not as specified.

203 Broken or crumbled bar (more than 3 large pieces in a 

pouch).

1/ The presence of any foreign material (for example, dirt, insect parts, 

hair, wood, glass, metal), foreign odor or flavor (for example, burnt, 

scorched, stale, sour, rancid, musty, moldy), or foreign color shall be cause 

for rejection of the lot.

2/ Product not equal to or better than the approved preproduction sample in 

palatability and overall appearance shall be cause for rejection of the lot 

(see 3.4.1).

4.5.6 Internal pressure test. Eight filled and sealed pouches shall 

be selected at random from the lot regardless of lot size and tested for 

internal pressure resistance. The internal pressure resistance shall be 

determined by pressurizing the pouches while they are restrained between two 

rigid plates spaced 1/2 + 1/16 inch apart. If a three-seal tester (one that 

pressurizes the pouch through and open end) is used, the closure seal shall 

be cut off for testing the side and bottom seals of the pouch; for testing of 

the closure seal, the bottom seal shall be cut off. The pouches shall be 

emptied prior to testing. If a four-seal tester (designed to pressurize 

filled pouches by use of a hypodermic needle through the pouch wall) is used, 
MIL-O-44136C

14

all four seals can be tested simultaneously. The distance between rigid 

restraining plates on the four-seal tester shall be equal to the thickness of 

the product + 1/16. Pressure shall be applied at the approximate uniform 

rate of 1 pound per square inch gage (psig) per second until 14 psig pressure 

is reached. The 14 psig pressure shall be held constant for 30 seconds and 

then released. The pouches shall then be examined for separation or yield of 

the heat seals. Any rupture of the pouch or evidence of seal separation 

greater than 1/16 inch in the pouch manufacturers seal shall be considered a 

test failure. Any seal separation that reduces the effective closure seal 

width to less than 1/16 inch (see table I) shall be considered a test 

failure. The lot size shall be expressed in pouches. The sample unit shall 

be one pouch. Any test failure shall be classified as a major defect and 

shall be cause for rejection of the lot.

4.5.6.1 Bag closure seal testing. The filled and sealed bags shall be 

tested in accordance with Method A or B or ASTM D 882, except that the 

testing speed may be 10 or 12 inches per minutes. For preformed bags, three 

adjacent specimens, 1/2 or 1 inch wide, shall be cut from the closure seal of 

each bag in the sample. For the form-fill-seal bags, three adjacent 

specimens, 1/2 or 1 inch wide shall be cut from each side and each end of 

each bag in the sample. For the preformed bag, the average seal strength of 

the closure seal shall calculated by averaging the test results of the three 

specimens cut from the seal. For the form-fill-seal bag, the average seal 

strength of each side of the bag shall be calculated by averaging the test 

results of the three specimens cut from that side or end. The results shall 

be reported to the nearest 0.1 pound per inch of width. The lot size shall 

be expressed in bags. The sample unit shall be one filled and sealed bag. 

The sample size shall be the number of bags indicated by inspection level S1. Any test specimen or average seal strength failing to meet the 

requirements of 5.1.1.1.3 and 5.1.1.2.2 shall be cause for rejection of the 

lot.

4.5.7 Moisture content testing. Eight filled and sealed pouches shall 

be selected at random from the lot regardless of lot size. The contents of 

each pouch shall be blended to uniformity using a blender or a food 

processor. The blending must be rapid and conducted in such a way that 

minimum heat is transferred to the product and that the product has minimum 

exposure to atmospheric moisture. The blended samples shall be tested for 

moisture content in accordance with the Official Methods of Analysis of the 

AOAC, method 925.09 except that the drying cycle shall be 16 hours at 700

C 

under a pressure of not more than 100 mm Hg. The results shall be reported 

to the nearest 0.1 percent. Any result not conforming to the moisture 

content requirement in 3.4 shall be classified as a major defect.

4.5.8 Shipping container examination. Shipping containers shall be 

examined for defects in assembly, closure, and reinforcement (when 

applicable) in accordance with PPP-B-636. In addition, the following defects 

shall be classified as follows:

Major: Marking missing, incorrect or illegible.

Cushioning material missing or not as specified.

Minor: More than 40 pounds packed in shipping container.

Pouched bars not packed flat in layers.

5. PACKAGING
MIL-O-44136C

15

Food Packet, Long Range Patrol, (Improved).

When the oatmeal cookie or granola bar are procured as components of 

the LRP, each bar shall be packaged in accordance with 5.1.

Meal, Ready-to-Eat, Individual.

When the oatmeal cookie bar is procured as a component of the MRE, 

the bar shall be packaged in accordance with 5.1.

Ration, Cold Weather.

When the oatmeal cookie bars or granola bars are procured as 

components of the RCW, two oatmeal cookie bars or two granola bars 

shall be packaged in accordance with 5.1.

Food Packet, Survival, General Purpose.

When the granola bar is procured as a component of Food Packet, 

Survival, General Purpose, the bar shall be packaged in accordance 

with MIL-F-43231.

5.1 Preservation. Preservation shall be level A. 

5.1.1 Level A. One or two bars, as applicable, shall be unit packed in 

a laminated pouch in accordance with 5.1.1.1 or 5.1.1.2.

5.1.1.1 Preformed pouch. 

5.1.1.1.1 Pouch material. The pouch shall be made from a three ply 

flexible laminate barrier material consisting of an outer ply of 0.0009 inch 

thick oriented polypropylene bonded to an intermediate ply of 0.0007 inch 

thick aluminum foil with 10 pounds per ream pigmented polyethylene, and 

bonding the opposite side of the aluminum foil to 0.003 inch thick ionomer 

(inner ply) or a blend of not less than 50 percent linear low density 

polyethylene and polyethylene. the linear low density polyethylene portion 

of the blend shall be a copolymer of ethylene and ocetene-1, having a melt 

index range of 0.8 to 1.2 g/10 minutes in accordance with ASTM D 1238 and a 

density range of 0.918 to 0.922 g/cm3 in accordance with ASTM D 1505. 

Alternatively, the outer ply may consist of 0.0005 inch thick polyester. All 

tolerances for thickness of pouch materials shall be plus or minus 20 

percent. The exterior bag color shall conform to number 20219, 30219, 30227, 

30279, 30313, 30324, or 30450 of FED-STD-595. For RCW applications, the 

complete exterior of the bag shall be colored white overall with a color in 

the range of 37778 through 37886 of FED-STD-595. The material shall not 

impart any undesirable odor or flavor to the product and shall be FDA 

approved for food use. The material shall show no evidence of delamination, 

degradation, or foreign odor when heat sealed or fabricated into pouches.

5.1.1.1.2 Pouch construction. For single bars (MRE and LRP 

applications), the pouch shall be a flat style preformed pouch having inside 

dimensions of 2-3/4 inches wide by 5-3/4 inches long (+ 1/8 inch in each 

dimension). For two bars (RCW), the pouch shall be flat style preformed 

pouch having inside dimensions of 3-7/8 inches wide by 5-3/4 inches long (+

1/8 in each dimension). The first dimension shall be the opening of the 

pouch between the heat sealed sides. The empty pouch shall be made by heat 

sealing three edges with 3/8 inch (- 1/8 inch, + 3/16 inch) wide seals. The 
MIL-O-44136C

16

heat seals shall be made in a manner that will assure hermetic seals. A “V”, 

“C”, or block “U” Tear notch at least 1/32 inch deep, located 1 to 1-1/4 

inches from the top edge of the pouch shall be made in one or both side 

seals. The distance between the inside edge of the tear notch and the inside 

edge of the seal shall be at least 3/16 inch. One side of the open end of 

the pouch may be provided with an extended or foldover lip, extended not more 

than 5/16 inch to facilitate opening and filling. Tear notch location shall 

be measured from the top of the pouch, excluding the extended or foldover 

lip. Alternatively, if the pouch has serrated edges, the serrations may be 

used as tear notches provided that the serrations are sharp (no plastic 

tailings exist) and the serrations depth and the minimum seal width at the 

serrated edges are in accordance with the above requirements. The pouch 

shall be constructed with a square or rounded corners at all four corners 

(radius approximately 3/8-inch).

5.1.1.1.3 Pouch filling and sealing. The bar(s) shall be inserted into 

the pouch in such a manner as to avoid puncturing the pouch material or 

contaminating the heat seal area. The filled pouch shall be sealed under a 

vacuum of not less than 23 inches of mercury. The sealed pouch shall show no 

loss of vacuum when examined as specified in 4.5.4. The filled pouches shall 

have a 3/8 inch (+ 1/8 inch) wide heat seal. If thermal impulse closure 

seals are used, a seal width of 1/8 to 7/16 inch will be acceptable. The 

closure seal shall be free of entrapped matter (for example, cookie crumbs) 

that reduces the effective closure seal to less than 1/16 inch wide. The 

closure seal shall not extend below the tear notch on either side of the 

pouch. The closure seal shall be free of foldover wrinkles and 

delaminations. The filled and sealed pouches shall withstand an internal 

pressure of 14 psig for 30 seconds without rupture or seal separation greater 

than 1/16 inch or seal separation that reduces the effective closure seal 

width to less than 1/16 inch (see 4.5.6). As an alternative to the internal 

pressure requirement, the average seal strength shall be not less than 6 

pounds per linear inch, and no individual test specimen seal strength shall 

be less than 5 pounds when tested as specified in 4.5.6.1.

5.1.1.2 Form-fill-seal pouch.

5.1.1.2.1 Pouch material. The form-fill-seal pouch shall consist of a 

formed tray-shaped body with a tray-shaped heat sealable cover. For the Type 

I, style B bar, the form-fill-seal pouch may consist of a formed tray-shaped 

body with a flat sheet cover. The tray-shaped body and the tray-shaped cover 

or the flat sheet cover shall be fabricated from 3-ply flexible laminate 

barrier material consisting of, from outside to inside, 0.0009 inch thick 

oriented polypropylene bonded to 0.0007 inch thick aluminum foil with 10 

pounds per ream pigmented polyethylene bonded to 0.003 inch thick ionomer or 

a blend of not less than 50 percent linear, low density polyethylene and 

polyethylene. All tolerances for thickness of pouch materials shall be plus 

or minus 20 percent. the linear low density polyethylene portion of the 

blend shall be the copolymer of ethylene and octene-1, having a melt index 

range of 0.8 to 1.2 g/10 minutes in accordance with ASTM D 1238 and a density 

range of 0.918 to 0.922 g/cc in accordance with ASTM D 1505. Alternatively, 

0.0005 inch thick polyester laminated may be used in place of the oriented 

polypropylene as the outer ply of the laminate. The color requirements of 

the exterior of the laminates shall be as specified in 5.1.1.1.1. The pouch 

material shall not impart any undesirable odor or flavor to the product and 

shall be FDA approved for food use.

5.1.1.2.2 Pouch construction, filling and sealing. The tray-shaped 
MIL-O-44136C

17

body and the tray-shaped cover shall be formed by drawing the flexible 

laminate material into an appropriately shaped cavity. One or two bars shall 

be placed into the tray-shaped body of the pouch. The filled pouch body 

shall then be hermetically sealed in accordance with the vacuum requirements 

as specified in 5.1.1.1.3 and examined as specified in 4.5.4. Pouch closure 

shall be effected by heat sealing the tray-shaped cover or the flat cover 

sheet (as applicable) to the tray-shaped body along the entire pouch 

perimeter. The outside pouch width and length shall be not more than 6 and 6 

3/8 inches, respectively. The closure seal width shall be a minimum 1/8 

inch. The closure seal shall be free of entrapped matter (for example, 

cookie crumbs) that reduces the effective closure seal to less than 1/16 inch 

wide. When tested as specified in 4.5.6, the pouches shall withstand an 

internal pressure of 14 psig for 30 seconds without rupture or seal 

separation greater than 1/16 inch or seal separation that reduces the 

effective closure seal width to less than 1/16 inch. As an alternative to 

the internal pressure requirement, the average seal strength shall be not 

less than 6 pounds per linear inch, and no individual test specimen seal 

strength shall be less than 5 pounds when tested as specified in 4.5.6.1. A 

tear-nick or notch shall be placed on one outside edge or two opposite 

outside edges of the pouch to effect easy opening of the pouch in the machine 

direction of the pouch body and cover laminates. Each tear-nick or notch 

shall be at least 1/32 inch deep but shall not extend into the seal to a 

depth that would reduce the seal width to less than 1/16 inch. 

Alternatively, if the pouch has serrated edges, the serrations may be used as 

tear-notches provided that the serrations are located to effect easy opening 

in the machine direction of the pouch laminates, the serrations are sharp (no 

plastic tailing exists), and the serration depth and the minimum seal width 

at the serrations are in accordance with the above tear notch requirements. 

the sealed pouch shall not show any evidence of material degradation, 

aluminum stress cracking, delamination or odor. Heat seals shall be free of 

foldover wrinkles and occluded matter.

5.2 Packing. Packing shall be level C.

5.2.1 Level C Packing. Not more than 40 pounds of pouched product 

preserved as specified in 5.1.1 shall be packed flat in a fiberboard box 

constructed and closed in accordance with style RSC-L, class domestic, 

variety SW, grade 200 of PPP-B-636. Cushioning material not less than 1/8 

inch thick conforming to grade II, class B or C or A-A-1898 or cushioning 

material not less than 1/16 inch thick conforming to type I of PPP-C-1797 or 

cushioning material conforming to type VII, class I of PPP-C-1752 shall be 

placed between each of the layers and in the bottom and top of the box to 

completely separate the layers and minimize movement of the individual 

packages. 

5.3 Labeling and marking. 

5.3.1 Pouches. Each pouch shall be clearly printed or stamped, in a 

manner that does not damage the pouch, with permanent black ink which is free 

of carcinogenic elements or ingredients. The color of the printing ink shall 

conform to number 20045, 20122, 30045, 30099, 30108, 30111, or 30140 of FEDSTD-595. If a non-contact printer is used, the information may be located 

anywhere on the pouch (in one complete print) except the closure seal area. 

The label shall contain the following information:

Product name (letters not less than 7/32 inch high)

Date 1/ (letters not less than 1/8 inch high)
MIL-O-44136C

18

Contractors name and address (letters not less than 1/8 inch high)

1/ Each pouch shall have the date of pack noted by using a four digit code 

beginning with the final digit of the current year followed by the three 

digit Julian day code. For example, March 19, 1991 would read 1079. the 

Julian day code shall represent the date the product is unit packed into the 

pouch.

5.3.2 Shipping containers. Shipping containers shall be marked in 

accordance with MIL-STD-129.

6. NOTES

(This section contains information of a general or explanatory nature 

that may be helpful, but is not mandatory.)

6.1 Acquisition requirements. Acquisition documents must specify the 

following:

a. Title, number, and date of this specification.

b. Type and style (as applicable) of product required (see 1.2).

c. Issue of DODISS to be cited in the solicitation, and if 

required, the specific issue of individual documents referenced (see 2.1.1 

and 2.2).

d. When a first article is required (see 3.1, 4.4, and 6.2).

e. Provisions for approved preproduction samples (see 3.4.1 and 

6.2).

f. When oatmeal cookie bar is procured as a component of the 

MRE, or when oatmeal cookie bar or granola bar are procured as components of 

the LRP or RCW (see5.), or when the granola bar is procured as a component of 

Food Packet, Survival, General Purpose. 

6.2 First article. When a first article is required, it shall be 

inspected and approved under the appropriate provisions of FAR 52.209-4. The 

first article should be a preproduction sample. The contracting officer 

should specify the appropriate type of first article and the number of units 

to be furnished. The contracting officer should also include specific 

instructions in acquisition documents regarding arrangements for selection, 

inspection, and approval of the first article.

6.3 Spray Conditioning. In the laboratory, after toasting, typical 

granola mixtures have contained 2 to 3 percent moisture. Spraying with a 

50/50 brown sugar and water solution onto the product at a total theoretical 

moisture of 4 percent by weight, has produced acceptable product. If the 

moisture content is 3 percent or higher, the product may compress 

satisfactorily without a “spray back”.

6.4 Other manufacturing methods and procedures. Manufacturing methods 

and procedures which differ from those specified herein may be used provided 

the product manufactured thereby is equivalent in composition and texture to 

that manufactured under the processes and procedures outline herein and as 

confirmed by first article. 

6.4 Subject term (key word) listing.

Food Packet, Long Range Patrol, (Improved)

Food Packed, Survival, General Purpose
MIL-O-44136C

19

Meal, Ready-to-Eat, Individual

Pouched food

Ration, Cold Weather

Snack Food

6.5 Changes from previous issue. Marginal notations are not used in 

this revision to identify changes with respect to the previous issue due to 

the extensiveness of the changes.

 Custodians: Preparing activity:

 Army – GL Army - GL

 Navy - SA

 Air Force – 50 (Project 8920-0552)

 Review activities:

 Army – MD, QM

 Navy - MC

 DLA - SS 
MIL-O-44136C

20

For DLA Website Posting

RDNS-CFF 7 February 2013

TO: DLA-FTRE

SUBJECT: Follow up to ES13-020 (DSCP-SS-13-31526); Document change request 

to update the Solid Fat Content 50°F measurement into the requirements for 

coconut oil specified in MIL-O-44136C, Oatmeal Cookie and Granola Bars; for 

use in the Food Packet Survival, General Purpose; Contract SPM3S1-13-F-Z113, 

Vendor 

1. Reference: ES13-020 (DSCP-SS-13-26306); Document change request to 

substitute the technical requirements for coconut oil specified in MIL-O44136C, Oatmeal Cookie and Granola Bars; for use in the Food Packet Survival, 

General Purpose; Contract SPM3S1-13-F-Z113, Vendor, 14 January 2013

2. Natick received a Follow Up ES case from DLA Troop Support because Vendor 

is requesting that Natick update the higher temperature of “97.5” for the 

50°F Solid Fat Content for the coconut oil specified in MIL-O-44136C so that 

it aligns more closely with the technical requirements given by Columbus 

Vegetable Oils product specification sheet for product “92 Coconut Oil #560”.

3. Natick concurs with Vendors’s request to update the higher temperature 

for the 50°F Solid Fat Content measurement of the coconut oil specified in 

MIL-O-44136C. 

4. Natick submits the following change to Section 3.2.3 of subject document 

for all current, pending and future procurements until the document is 

formally amended or revised: 

 a. p. 4, Section 3.2.3, after 500F, delete “- 78.5-97” and insert “-

78.5-97.5”

5. This change should have no effect on the performance of the granola bar.

6. Attached is Change 02, MIL-O-44136C, Oatmeal Cookie and Granola Bars, 4 

February 2013, with changes highlighted.