ACR-M-044

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SECTION C 

The Meal, Ready-to-Eat (MRE) provides an operational ration for the individual.

C-1 ITEM DESCRIPTION

ACR-M-044, MEAL, READY-TO-EAT (MRE), ASSEMBLY REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

 A. Components. The components are specified in table I.

TABLE I. Components

Component Reference

Entrées

Beef Goulash (Beef with Brown Rice, Spinach, Carrots,

 Tomatoes and Smoked Paprika)

PCR-B-060

Beef Patty, Grilled

 Jalapeno Pepper Jack

PCR-B-029A

Flavor 2

Beef Ravioli in Meat Sauce PCR-B-021A

Beef Stew PCR-B-020B, Type I

Beef Strips in a Savory Tomato Sauce PCR-B-061

Beef Taco Filling PCR-B-054

Cheese Tortellini in Tomato Sauce PCR-C-020A

Chicken, Egg Noodles, and Vegetables, in Sauce PCR-C-021B

Chicken Burrito Bowl (Chicken with Brown Rice, Beans

and Vegetables)

PCR-C-088A, Type I

Chicken Chunks, White, Cooked, 

 Flexible Pouch, 5 oz. Pouch, Regular, Conventional

A-A-20352C

Type V, Style A, Agric. Practice 1

Chicken Stir Fry PCR-C-093

Chili and Macaroni PCR-C-027B

Chili with Beans PCR-C-062A

Elbow Macaroni in Tomato Sauce PCR-E-019

Italian Sausage with Peppers and Onions in

 Marinara Sauce

PCR-I-003

Meatballs in Marinara Sauce PCR-M-015

Mexican Style Chicken Stew PCR-M-016

Mexican Style Rice and Bean Bowl PCR-M-017

Pizza Slice

 Cheese

 Pepperoni

MIL-DTL-32541A

 Type I 

Type II

Pork Sausage Patty, Maple Flavored PCR-P-045
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TABLE I. Components - Continued

Component Reference

Southwest Style Beef and Black Beans with Sauce PCR-S-018

Spaghetti with Beef and Sauce PCR-S-002A

Tuna, Flexible Pouch, Chunk

 Light, Water, 

 Lemon Pepper, Regular (no more than 1.5 percent salt)

A-A-20155D, Type B, Form I,

 Color a, Packing Media 1, 

 Flavor 1, Salt/Sodium Level (a)

Starches and Soups

Bread, Mini-Loaf, Sliced

 Whole Wheat

PCR-B-064

Type I

Cornbread PCR-C-075

Granola,

 With Milk and Blueberries

 With Milk, Apples and Cinnamon

PCR-G-003B

 Type I 

Type II

Hash Brown Potatoes with Bacon, Peppers and Onions PCR-H-012A

Potatoes, Au Gratin PCR-P-048

Santa Fe Style Brown Rice and Beans PCR-S-019

Snack Bread, Fortified

 Italian Bread Sticks, Single Pack

 Multigrain Snack Bread, Single Pack

 White Wheat Snack Bread, Single Pack

PCR-S-009D

 Type IV, Style A 

 Type V, Style A 

Type VI, Style A

Swirl Roll

 Italian Style Herb and Cheese

PCR-S-026

Flavor 1

Tortillas, 2 Count Individual Serving Package

 Plain

 Chipotle 

 Whole Grain

PCR-T-008B, Type I

 Flavor 1 

 Flavor 2 

Flavor 3

Fruits

Apple Pieces in Spiced Sauce PCR-A-001C

Cobbler

 Cherry Blueberry

PCR-C-058A

Flavor 1

Fruits, Infused, Dried

 No Sulfiting Agents 

 Sweetened with Nutritive Sweeteners

 Cranberries, Sliced, Unflavored

A-A-20299C

Class (1)

 Sweetening option a 

 Type VII, Style B, Flavor 1 

Fruit Puree Squeeze

 Apple, Strawberry, and Carrot 

 Banana and Pumpkin

PCR-F-004

 Flavor I 

 Flavor II
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TABLE I. Components - Continued

Component Reference

Fruits, Wet Pack

 Applesauce, with Raspberry Puree, Sweetened, Reg.

 Applesauce, Carbohydrate Enhanced, Sweetened, Reg. 

 Applesauce, with Mango and Peach Puree, Sweetened,

 Reg.

PCR-F-002D

 Type VI 

 Type VII 

 Type VIII 

Desserts and Snacks

Cakes, Brownies, Muffin Tops and Filled Cakes

 Pound Cakes 

 Vanilla, Trans Fat Free 1/ 

 Marble, Trans Fat Free 1/ 

 Applesauce, Trans Fat Free 1/ 

 Muffin Tops 

 Maple, Trans Fat Free

PCR-C-007F

 Type I 

 Flavor 1, Style 2 

 Flavor 11, Style 2 

 Flavor 12, Style 2 

 Type III 

 Flavor 2, Style 2

Cheese Spread, Cheddar, Fortified

 Plain

 With Jalapeno Peppers

 With Bacon

PCR-C-039A

 Type I 

 Type II 

Type III

Chocolate Pudding

 Chocolate Pudding with Protein

PCR-C-081A

Type II

Cookies, Regular, Individual Serving Package,

 Crisp

 Sugar Cookies, Patriotic

 Oatmeal Cookies, Plain

 Oatmeal Cookies, Chocolate Chunk

A-A-20295D, Type I, Class 1,

 Bake Type a 

 Style D, Shape (b) 

 Style I, Flavor 1

 Style I, Flavor 6

Crackers, Fortified

 Plain

 Vegetable

PCR-C-037A

 Type I 

Type II

Dessert Spread

 Apple Pie

PCR-D-005

Flavor 1

Filled Bakery Item

Cinnamon Bun

MIL-DTL-32221C

Type II

First Strike Bars

 Apple-Cinnamon, Regular, Barrier Pouch 

 Cran-Raspberry, Regular, Barrier Pouch

PCR-F-001A

 Flavor II, Style A, Type I 

Flavor III, Style A, Type I

Granola Bars (With or Without Nuts) and Nut Bars

 Nuts (Peanuts and/or Tree Nuts), Uncoated 

 Conventional 

 Almond and Coconut

A-A-20245B / PKG&QAP

Base Type II, Coating A 

Agricultural Practice a 

 Flavor 1

High Energy Bar

 Coconut Almond

PCR-H-015

Flavor 1
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TABLE I. Components - Continued

Component Reference

Jelly, Fruit, Standardized, Single, Regular

 U.S. Grade A 

 Apple 

 Grape

A-A-20078D, Type I, Style 1

 Finished Product Quality a 

 Kind A 

 Kind M

Meat and Poultry Snacks, Cured

 Beef, Fermented, Chopped and Formed 

 Sticks, Teriyaki

A-A-20298C

 Variety A, Type IV, Style a 

 Class 2, Flavor (b)

Nut and Fruit Mix

 Nuts and Raisins with Pan Coated Chocolate Disks

PCR-N-003B

Type II

Nut Butters and Nut Spreads

 Manufactured from Dry Roasted Nuts, Regular, Stabilized,

 Fortified, Salted,

 Conventional 

 Peanut Butter, Smooth, Plain

 Peanut Butter, Chunky/Crunchy, Plain 

 Peanut Spread, Smooth, Chocolate

A-A-20328C

 Form (a), Class A, Type a, 

Fortification ii, Seasoning (a),

Agricultural Practice (1)

 Style I, Texture 1, Flavor (1) 

 Style I, Texture 3, Flavor (1) 

 Style II, Texture 1, Flavor (2)

Nuts, Shelled, Roasted

 Conventional, 

 Package type 1

 Peanuts, Virginia Type or Runner Type, Dry Roasted, 

 Salted, 28 g 

 Cashews, Halves (Splits), Flavored (Jalapeno), 38 g 

 

 Almonds (Unblanched), Flavored (Smoke), 38 g

A-A-20164E

Agricultural Practice (1), 

 Individual Serving Pouch 

 Type II, 

 Style a, Package Size b 

 Type III, Size 2, Style c, Package 

 Size c

 Type VI, Style c, Package size c

Preserves (or Jams), Fruit

 U.S. Grade A 

 Single Fruit, Blackberry, Regular 

 Single Fruit, Strawberry, Regular

A-A-20079D, Type I

 Finished Product Quality a 

 Group I, Flavor A, Style 1 

 Group I, Flavor Q, Style 1

Trail Mix, Recovery

 Trail Mix, Recovery with Pretzels

 Trail Mix, Recovery with Beef Jerky

PCR-T-014A

 Type I 

Type II

Recovery Bar, Shelf Stable

 Salted Caramel Marshmallow Crisp

PCR-R-016

Flavor I

Snack Foods

 Pretzels, Nuggets, Honey Mustard and Onion

 Pretzels, Filled Pretzels, Cheddar Cheese

 Baked Snack Crackers, Cheddar Cheese

 Toasted Corn Kernels, Barbecue

 Cheese Filled Crackers, Pepperoni Pizza

A-A-20195E

 Type II, Style E, Flavor 2 

 Type II, Style F, Flavor 1 

 Type V, Flavor 1 

 Type VI, Flavor 2 

Type VII, Flavor 2
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TABLE I. Components - Continued

Component Reference

Toaster Pastries, Regular, Not Fortified

 Enriched Wheat Flour, Conventional 

 Single Serving Packet, Frosted (Icing) 

 Chocolate Chip, Swirled and/or Drizzled Icing

A-A-20211C, Type I, Fortific. b

 Grain Comp. (1), Agric. Practice i 

 Servings (a), Style B 

 Flavor 12, Icing Option (c)

Candy

Candy and Chocolate Confections

 Pan Coated Candy 

 Disks, Milk Chocolate, Plain

 Disks, Fruit Flavored, Original

 Disks, Fruit Flavored, Sour 

 Disks, Peanut Butter, Plain

 Oval/Round, Milk Chocolate with Peanuts 

 Licorice Style Candy, Bite Size, Cherry

A-A-20177F

 Type IV 

 Style A, Flavor 1 

 Style A, Flavor 2, Flavor Style a 

 Style A, Flavor 2, Flavor Style d 

 Style A, Flavor 4 

 Style B, Flavor 1 

Type V, Style B, Flavor 1

Beverages

Beverage Bases (Powdered)

 Lap or Fin Seal Pouch, Sweetened with Non-Nutritive

 Sweetener

 Orange, Fortified with Ascorbic Acid and Calcium 

 Lemonade, Not Fortified 1/ 

 Raspberry, Not Fortified 1/ 

 Cranberry Grape, Not Fortified 1/

A-A-20098F

 Design D, Type III 

 

 Flavor 1, Formulation h 

 Flavor 8, Formulation a 

 Flavor 13, Formulation a 

 Flavor 22, Formulation a

Beverage Powder, Carbohydrate Electrolyte

 Flat Interlocking Closure Pouch

 Fruit Punch 1/ 

 Grape 1/ 

 Lemon-Lime 1/ 

 Orange 1/

PCR-B-013A

 Design B

 Flavor I 

 Flavor II 

 Flavor III

Flavor IV

Beverage Powder, Carbohydrate

 Flat Interlocking Closure Pouch

 Fortified with Ascorbic Acid and Enhanced with 

 Maltodextrin

 Lemon-Lime 1/ 

 Orange 1/ 

 Tropical Punch 1/

PCR-B-055

 Design B 

Formulation a

 

 Flavor 3 

 Flavor 4 

 Flavor 5

Chocolate Protein Drink Powder

 Chocolate 

 Chocolate Hazelnut

PCR-C-082B

 Flavor I 

Flavor II

Fruit and Vegetable Blend Juice Smoothie Powder

 Tropical Blend

PCR-F-005

Flavor I
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TABLE I. Components - Continued

Component Reference

Other Items

Bag, Hot Beverage MIL-PRF-32176A

Barbecue Sauce

 Plain/Regular, Without Fruit Purees Added

A-A-20335B

Flavor I, Type B

Fork, Knife, and Spoon, Picnic (Plastic)

 High Impact, Spoon, MRE, 7-Inch (Brown)

A-A-3109B

Type IV, Item 13

Mayonnaise, Salad Dressing, and Tartar Sauce

 Mayonnaise, Plain, Fat Free

A-A-20140E

Type I, Flavor A, Style 3

Paperboard Insert Card MIL-PRF-44073I

Paperboard Sleeve MIL-PRF-44073I

Ration Supplement, Flameless Ration Heater (FRH) MIL-R-44398B

Spices and Spice Blends

 Conventional 

 Spice, Pepper, Red, Crushed 

 Spice Blends, Picante Seasoning

 Spice Blends, Powdered Hot Sauce Seasoning

A-A-20001C

 Argicultural Practice (i)

 Type I, Spice Y, Form 3 

 Type II, Blend K 

 Type II, Blend N

1/ Flavors shall be procured in equal quantities and assembled in a distribution which 

provides the greatest variation. 

 B. Accessory components. Accessory components are specified in table II.

TABLE II. Accessory Components

Component Reference Acc. Pack

Chewing Gum, Tablet, Regular

 Without Caffeine

 With Xylitol Sweetener 

 Peppermint or Cinnamon 1/

A-A-20175E, Type I, Size B

Style (1)

Class 3

Flavor a or c

All

Hand and Body Wipes, PreMoistened, 

 Hand Wipe, Non-antibacterial

 Individually Wrapped, Single Pack

A-A-461C

 Type I, Style 2 

 Packaging a

All
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TABLE II. Accessory Components - Continued

Component Reference Acc. Pack

Matches, Safety

 Paper, 20 Splint Book

A-A-59489B

Type I, Class B

B

Salt, Table, Iodized, 0.67-0.75 Grams NaCl Monograph All

Toilet Tissue, Institutional, Folded

 One Ply, Perforated, 4-1/2” by 4-1/2”

A-A-59594A, Style II

Type A, Class 1, Sheet Size b

All

Coffee, Soluble

 Spray Dried, Agglomerated 

 or Freeze Dried, Regular

A-A-20184C

 Type II 

or Type III, Style A

A

Creamer, Non-Dairy, Dry

 Regular, Plain/Unflavored

A-A-20043D

Style I, Flavor A

A

Sugar, White, Refined, and Sugar,

Brown

 White (Refined)

 Granulated (Fine or Extra Fine)

 Conventional, 2.8 Grams

A-A-20135E

 Type I 

Style A

Agricultural Practice 1

A

Sugar Substitutes, Non-Carbohydrate

 Sucralose, Granular, 1.0 Gram 

 Envelopes/Packets or Sticks

A-A-20178C

 Type IV, Style A 

Package 1 or Package 2

A

1/ Flavors shall be procured in equal quantities and assembled in a distribution which 

provides the greatest variation. 

 C. Contents. The contents of each meal are specified in table III. Refer to table I for full 

citation and document number of components. 

TABLE III. Contents 

Menu #1

Chili with Beans

Cheese Spread, Cheddar, Plain

Crackers, Vegetable

Cornbread

Cheese Filled Crackers, Pepperoni Pizza

Beverage Powder, Carbohydrate Electrolyte, 

Grape

Accessory Packet A

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve

Menu #2

Chicken Stir Fry 

Fruit Puree Squeeze, Apple, Strawberry, and 

Carrot

Trail Mix, Recovery with Beef Jerky

Filled Bakery Item, Cinnamon Bun 

Chocolate Protein Drink Powder, Chocolate 

Hazelnut

Spice Blends, Picante Seasoning 

Accessory Packet B 

Spoon 

Flameless Ration Heater

Paperboard Sleeve

Paperboard Insert Card (as applicable)
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Menu #3

Chicken, Egg Noodles, and Vegetables, in Sauce 

Fruit, Wet Pack, Applesauce, with Raspberry 

Puree 

Crackers, Plain 

Peanut Butter, Chunky/Crunchy 

Jelly, Apple 

Pan Coated Candy, Disks, Fruit Flavored, 

Original

Beverage Powder, Carbohydrate, Fortified, 

Tropical Punch 

Spice Blends, Picante Seasoning

Accessory Packet A

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #4

Spaghetti with Beef and Sauce 

Cheese Spread, Cheddar, Plain

Snack Bread, Italian Bread Sticks

Fruit, Dried Cranberries, Sliced

Chocolate Protein Drink Powder, Chocolate 

Hazelnut

Beverage Bases (Powdered), 

 Sweetened with Non-Nutritive

 Sweetener, Not Fortified 

Accessory Packet B 

Spoon 

Flameless Ration Heater

Paperboard Sleeve
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TABLE III. Contents - Continued 

Menu #5

Chicken Chunks, White, Cooked 

First Strike Bar, Apple-Cinnamon 

Cheese Spread, Cheddar, Plain

Tortillas, Plain

Toasted Corn Kernels, Barbecue

Meat Snack, Sticks, Teriyaki

Beverage Powder, Carbohydrate Electrolyte, 

Fruit Punch 

Barbecue Sauce

Accessory Packet B

Spoon 

Flameless Ration Heater

Paperboard Sleeve

Menu #6

Beef Taco Filling

Santa Fe Style Brown Rice and Beans

Cheese Spread, Cheddar, Jalapeno

Tortillas, Whole Grain

Nut and Fruit Mix, Nuts and Raisins with Pan 

Coated Chocolate Disks 

Beverage Bases, Sweetened with Non-nutritive 

Sweetener, Fortified, Orange 

Accessory Packet A

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #7

Beef Strips in a Savory Tomato Sauce

Chocolate Pudding with Protein 

Meat Snack, Sticks, Teriyaki

Peanut Butter, Smooth 

Snack Bread, White Wheat

Preserves, Blackberry

Fruit and Vegetable Blend Juice Smoothie 

Powder, Tropical Blend 

Accessory Packet B

Spoon 

Flameless Ration Heater

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #8

Meatballs in Marinara Sauce

Cobbler, Cherry Blueberry

Oatmeal Cookie, Chocolate Chunk 

Cheese Spread, Cheddar, with Jalapeno 

Peppers 

Snack Bread, Italian Bread Sticks

Beverage Powder, Carbohydrate Electrolyte, 

Orange 

Accessory Packet B 

Spoon 

Flameless Ration Heater

Paperboard Sleeve

Paperboard Insert Card (as applicable)
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TABLE III. Contents - Continued 

Menu #9

Beef Stew

Cake, Pound, Trans Fat Free, Vanilla

Snack Bread, Multigrain

Peanut Butter, Smooth 

Jelly, Grape

Pan Coated Candy, Disks, Fruit Flavored, 

Sweet and Sour 

Beverage Powder, Carbohydrate, Fortified, 

Lemon-Lime

Spice Blends, Powdered Hot Sauce Seasoning 

Accessory Packet A 

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve

Menu #10

Chili and Macaroni 

Cake, Pound, Trans Fat Free, Vanilla

Cheese Spread, Cheddar, with Jalapeno Peppers 

Crackers, Vegetable

Meat Snack, Sticks, Teriyaki 

Licorice Style Candy, Bite Size, Cherry

Beverage Powder, Carbohydrate Electrolyte, 

Orange 

Spice Blends, Powdered Hot Sauce Seasoning

Accessory Packet B 

Spoon 

Flameless Ration Heater

Paperboard Sleeve

Menu #11 Vegetarian

Pizza Slice, Cheese

Fruit, Wet Pack, Applesauce, Carbohydrate 

Enhanced 

High Energy Bar, Coconut Almond 

Jalapeno Cashews

Chocolate Protein Drink Powder, Chocolate 

Spice, Crushed Red Pepper 

Accessory Packet A 

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #12 Vegetarian

Elbow Macaroni in Tomato Sauce 

Recovery Bar, Salted Caramel Marshmallow 

Crisp

Fruit, Wet Pack, Applesauce, with Mango and 

Peach Puree

Peanut Spread, Smooth, Chocolate 

Preserves, Strawberry

Bread, Mini-Loaf, Sliced, Whole Wheat

Beverage Powder, Carbohydrate Electrolyte, 

Lemon-Lime

Spice, Crushed Red Pepper 

Accessory Packet A

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve

Paperboard Insert Card (as applicable)
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TABLE III. Contents – Continued 

Menu #13 Vegetarian

Cheese Tortellini in Tomato Sauce

High Energy Bar, Coconut Almond 

Swirl Roll, Italian Style Herb and Cheese

Trail Mix, Recovery with Pretzels

Beverage Powder, Carbohydrate Electrolyte, 

Lemon Lime

Spice, Crushed Red Pepper 

Accessory Packet B 

Spoon 

Flameless Ration Heater

Paperboard Sleeve

Menu #14 Vegetarian

Mexican Style Rice and Bean Bowl

First Strike Bar, Cran-Raspberry

Peanut Butter, Smooth 

Crackers, Plain

Pretzels, Nuggets, Honey Mustard and Onion 

Chocolate Protein Drink Powder, Chocolate 

Spice Blends, Picante Seasoning

Accessory Packet A

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve

Menu #15

Mexican Style Chicken Stew

Fruit Puree Squeeze, Banana and Pumpkin 

Filled Pretzels, Cheddar Cheese

Cheese Spread, Cheddar, with Jalapeno 

Peppers 

Crackers, Plain

Nut Bar, Almond and Coconut 

Chocolate Protein Drink Powder, Chocolate 

Hazelnut

Spice Blends, Powdered Hot Sauce Seasoning 

Accessory Packet B

Spoon 

Flameless Ration Heater

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #16

Chicken Burrito Bowl (Chicken with Brown 

Rice, Beans and Vegetables)

Trail Mix, Recovery with Pretzels

Toaster Pastry, Chocolate Chip 

Tortillas, Whole Grain

Cheese Spread, Cheddar, Plain

Spice Blends, Picante Seasoning

Beverage Powder, Carbohydrate Electrolyte, 

Lemon-Lime

Accessory Packet B 

Spoon 

Flameless Ration Heater

Paperboard Sleeve
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TABLE III. Contents – Continued 

Menu #17

Pork Sausage Patty, Maple Flavored

Hash Brown Potatoes with Bacon, Peppers and 

Onions 

Granola with Milk and Blueberries

Muffin Top, Maple, Trans Fat Free

Peanuts, Dry Roasted, Salted

Beverage Powder, Carbohydrate Electrolyte, 

Grape

Accessory Packet A

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve

Menu #18

Beef Ravioli in Meat Sauce

Recovery Bar, Salted Caramel Marshmallow 

Crisp

Cheese Spread, Cheddar, Plain

Italian Bread Sticks

Pan Coated Candy, Disks, Milk Chocolate, 

Plain

Beverage Powder, Carbohydrate Electrolyte, 

Fruit Punch 

Spice Blends, Powdered Hot Sauce Seasoning

Accessory Packet B 

Spoon 

Flameless Ration Heater

Paperboard Sleeve

Menu #19

Beef Patty, Grilled, Jalapeno Pepper Jack

Potatoes, Au Gratin

Granola with Milk, Apples, and Cinnamon 

Cheese Spread, Cheddar, with Bacon

Bread, Mini-Loaf, Sliced, Whole Wheat 

Pan Coated Candy, Oval/Round, Milk 

Chocolate with Peanuts 

Beverage Bases, Sweetened with Non-nutritive 

Sweetener, Fortified, Orange 

Barbecue Sauce

Mayonnaise, Fat Free 

Accessory Packet A 

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #20

Italian Sausage with Peppers and Onions in 

Marinara Sauce

Toaster Pastry, Chocolate Chip 

Fruit, Dried Cranberries, Sliced

Cheese Spread, Cheddar, Plain

Swirl Roll, Italian Style Herb and Cheese

Almonds, Smoked 

Beverage Bases, Sweetened with Non-nutritive 

Sweetener, Fortified, Orange

Accessory Packet A

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve
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TABLE III. Contents – Continued 

Menu #21

Tuna, Chunk Light, Lemon Pepper

Cake, Pound, Trans Fat Free, Marble

Dessert Spread, Apple Pie

Tortillas, Plain

Baked Snack Crackers, Cheddar

Beverage Powder, Carbohydrate, Fortified, 

Lemon-Lime

Pan Coated Candy, Disks, Peanut Butter, Plain

Mayonnaise, Fat Free

Accessory Packet B

Spoon 

Flameless Ration Heater

Paperboard Sleeve

Menu #22

Beef Goulash (Beef with Brown Rice, 

Spinach, Carrots, Tomatoes and Smoked 

Paprika) 

Fruit, Wet Pack, Applesauce, Carbohydrate 

Enhanced 

Peanut Butter, Chunky/Crunchy 

Preserves, Strawberry 

Bread, Mini-Loaf, Sliced, Whole Wheat 

Sugar Cookies, Patriotic 

Beverage Powder, Carbohydrate, Fortified, 

Orange 

Accessory Packet B 

Spoon 

Flameless Ration Heater

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #23

Pizza Slice, Pepperoni 

Apple Pieces in Spiced Sauce

Peanut Butter, Smooth 

Crackers, Plain

Oatmeal Cookie, Plain 

Chocolate Protein Drink Powder, Chocolate 

Beverage Bases (Powdered), 

 Sweetened with Non-Nutritive

 Sweetener, Not Fortified

Accessory Packet A

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #24

Southwest Style Beef and Black Beans with 

Sauce

Cobbler, Cherry Blueberry 

Cake, Pound, Trans Fat Free, Applesauce 

Meat Snack, Sticks, Teriyaki 

Cheese Spread, Cheddar, Plain

Tortillas, Chipotle 

Beverage Bases (Powdered), 

 Sweetened with Non-Nutritive

 Sweetener, Not Fortified

Accessory Packet A 

Spoon 

Flameless Ration Heater

Bag, Hot Beverage 

Paperboard Sleeve

Paperboard Insert Card (as applicable)
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14 

SECTION D

D-1 PACKAGING

 A. Components. 

(1) Subassembly/accessory packet pouch. The subassembly/accessory packet pouch 

shall be a preformed pouch or a form-fill-seal pouch. Dimensions shall be sufficient to 

contain all components. Seals shall be a minimum 1/8 inch wide. A tear nick, notch or 

serrations shall be provided to facilitate opening the filled and sealed accessory packet. The 

average seal strength of the pouch seals shall be not less than 3.5 pounds per inch of width 

and no individual specimen shall have a seal strength of less than 3.0 pounds per inch of 

width. As an alternative to the seal strength requirement, the filled and sealed packet shall 

exhibit no rupture or seal separation greater than 1/16 inch or seal separation that reduces the 

effective seal width to less than 1/16 inch when tested for internal pressure resistance. The 

pouch shall be made from polymeric film or film combinations with adequate strength and 

thickness to contain and protect the components. The water vapor transmission rate (WVTR) 

of the film shall not exceed 6.2 g/m2

/24hrs at 90% RH and 100°F when tested in accordance 

with ASTM F1249, Standard Test Method for Water Vapor Transmission Rate Through 

Plastic Film and Sheeting Using a Modulated Infrared Sensor, ASTM E96/E96M, Standard 

Test Methods for Water Vapor Transmission of Materials or Method 3030 of MIL-STD3010, Test Procedures for Packaging Materials and Containers. The exterior color of the 

packet shall be clear or tan.

(2) Time-temperature indicator (TTI) label. The TTI label shall be a 3/4 inch square, 

bull’s-eye type, pressure sensitive adhesive label. The TTI label shall have an activation 

energy (Ea) of 24–30 kcal/mole, be protected from ultraviolet radiation, and have a shelf life 

of 1100 days at 80°F as pivot point. 

(3) Horizontal form-fill-seal meal pouch. The horizontal form-fill-seal meal pouch 

shall consist of a formed tray-shaped body with a flat sheet, heat sealable cover. The trayshaped body shall be fabricated from a food grade multi-layer coextruded polymer containing

nylon and polyethylene with a minimum pre-forming average thickness of 0.010 inch. The 

minimum thickness of the formed tray-shaped body shall be not less than 0.003 inch. The flat 

cover shall be fabricated from a food grade multi-layer coextruded polymer containing 

polyethylene and polypropylene or nylon that provides puncture resistance properties with a 

minimum thickness of 0.006 inch. The tray-shaped body and flat cover shall be sealed and 

free of wrinkles, pleats, ripples, or creases. The material shall show no evidence of 

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

material shall be suitably formulated for food packaging and shall not impart any odor or 

flavor to the product. The color of the formed tray-shaped body shall be clear. The color of 

the flat cover shall conform to number 20219, 30219, 30227, 30279, 30313, 30324 or 30450 

of SAE AMS-STD-595, Colors Used in Government Procurement. Alternative pouch 
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construction, pouch materials, and material thicknesses may be used provided that the 

alternative method can be demonstrated to meet or exceed the requirements of this document, 

military abuse testing and controlled pest testing. Samples may be submitted to the 

contracting officer to be qualified on a case by case basis.

(4) Paperboard sleeve. The paperboard sleeve shall be constructed in accordance with 

figure 6 of MIL-PRF-44073I. When folded along the score lines located at the bottom of the 

sleeve, an open-ended carton shall result. Each sleeve shall be securely sealed along the glue 

joint. The seal shall have a bond strength greater than the fiber tear of the paperboard. The 

color of the sleeve shall be natural kraft, tan or dull gray. 

(5) Paperboard insert card. The paperboard insert card shall not exceed 4 inches in 

width by 6 inches in length. The color of the insert card shall be natural kraft, tan or dull 

gray. The paperboard insert card shall contain food product information in accordance with 

Section D-2 of the appropriate food product document(s). 

 B. Assembly. 

(1) Subassembly/accessory packet pouch assembly. One of each applicable 

component as described in table II shall be inserted in an accessory packet pouch. If a 

subassembly is used, additional components may also be inserted in the packet. For a 

preformed pouch, components shall be inserted in the pouch and the pouch shall be closed 

with a heat seal not less than 1/8 inch wide. For a form-fill-seal pouch, components shall be 

placed in the body and the cover applied by heat sealing with a seal not less than 1/8 inch 

wide. The closure seal shall be free of foldover wrinkles or entrapped matter that reduces the 

effective seal width to less than 1/16 inch. The average seal strength of the pouch seals shall 

be not less than 3.5 pounds per inch of width and no individual specimen shall have a seal 

strength of less than 3.0 pounds per inch of width. As an alternative to the seal strength 

requirement, the filled and sealed packet shall exhibit no 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 when tested for internal pressure resistance. 

(2) Horizontal form-fill-seal meal pouch assembly. The tray-shaped body shall be 

formed by drawing the flexible laminate material into a shaped cavity. The flat cover shall be 

in the form of a flat sheet of the barrier material taken from roll stock. One of each applicable 

component for each meal as described in table III shall be inserted into the tray-shaped body 

and the flat cover applied by a heat seal not less than 1/8 inch wide. The seal shall be free of 

foldover wrinkles or entrapped matter that reduces the effective seal width to less than 1/16 

inch. The average seal strength of the pouch seals shall be not less than 6 pounds per inch of 

width and no individual specimen shall have a seal strength of less than 5 pounds per inch of 

width. As an alternative to the seal strength requirement, the filled and sealed pouch shall 

exhibit no rupture or seal separation greater than 1/16 inch or seal separation that reduces the 

effective seal width to less than 1/16 inch when tested for internal pressure resistance. The 
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maximum outside dimensions of the filled and sealed meal pouch shall be not greater than 7 

inches wide by 11 inches long. A tear nick, notch or 1/8 inch (3.175 mm) zig-zag cut 

serration shall be provided to facilitate opening across the 7 inch width of the filled and 

sealed meal pouch. The filled and sealed meal pouch shall not show any evidence of material 

degradation, stress cracking, delamination or foreign odor. 

D-2 LABELING

 A. Subassembly/accessory packet. The subassembly/accessory packet shall be labeled on 

one face in permanent dark contrasting color ink with ‘A’ or ‘B’, as applicable. Alternatively, 

the packet letter may be embossed in the seal of the packet.

 B. Horizontal form-fill-seal meal pouch. Each horizontal form-fill-seal meal pouch shall be 

correctly and legibly labeled with at least one complete graphic, but no more than two partial 

graphics, printed in a continuous format on the flat cover with permanent ink or other dark 

contrasting color with the information contained in accordance with figure 1, as applicable. 

The label shall cite the correct menu number, name of entrée, French translation of entrée 

name (see table IV) and name and address of assembler. Menus 1-24 shall be printed in 

accordance with figure 1. The French translation printed on the meal pouch, in accordance 

with the figure specified above, shall be as specified in table IV.

TABLE IV. French Translation of Entrée Name

Entrée Name French Translation

Beef Goulash Goulash de boeuf

Beef Patty, Grilled, Jalapeno Pepper

 Jack

Steak haché au fromage pimenté

Beef Ravioli in Meat Sauce Ravioli au bœuf, sauce à la viande

Beef Stew Ragoût de bœuf

Beef Strips in a Savory Tomato Sauce Lanières de boeuf en sauce tomate

Beef Taco Filling Garniture au bœuf pour taco

Cheese Tortellini in Tomato Sauce Tortellini au fromage, sauce tomate

Chicken, Egg Noodles, and

 Vegetables, in Sauce

Poulet, nouilles et légumes en sauce

Chicken Burrito Bowl Burrito de poulet bol

Chicken Chunks, White, Cooked Dés de poulet

Chicken Stir Fry Sauté de poulet

Chili and Macaroni Chili et Macaroni

Chili with Beans Chili aux haricots rouges

Elbow Macaroni in Tomato Sauce Couquillettes a la sauce tomate

Italian Sausage with Peppers and

 Onions in Marinara Sauce

Saucisse italienne avec poivrons et onions

 dans une sauce marinara

Meatballs in Marinara Sauce Boulettes de viande, sauce marinara

Mexican Style Chicken Stew Ragoût de poulet à la mexicaine
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Mexican Style Rice and Bean Bowl Bol de riz et haricots à la mexicaine

Pizza Slice, Cheese Tranche de pizza, fromage

Pizza Slice, Pepperoni Tranche de pizza, pepperoni

TABLE IV. French Translation of Entrée Name - Continued

Entrée Name French Translation

Pork Sausage Patty, Maple Flavored Saucisse de porc, saveur d'érable

Southwest Style Beef and Black

 Beans with Sauce

Bœuf à la façon “Southwest” aux haricots

 noirs

Spaghetti with Beef and Sauce Spaghetti en sauce à la viande de bœuf

Tuna, Chunk Light, Lemon Pepper Miettes de thon au naturel au poivre citronné

 C. Paperboard Sleeve. Each paperboard sleeve shall be correctly and legibly labeled on at 

least one face with permanent ink or other dark contrasting color with Military Nutrition 

Information Graphics in accordance with figures 2, 3 or 4, as applicable. The Military 

Nutrition Information Graphics shall be clearly printed with permanent black ink in an area 

no smaller than 4 inches by 5-1/4 inches. The label shall cite the correct Military Nutrition 

Information Graphics (NOTE: Graphic files are available from the Combat Capabilities 

Development Command (DEVCOM) Soldier Center (FCDD-SCD-SCR) upon request). 

Menus 1-4 and 13-16 shall be printed in accordance with Macronutrients Graphics (figure 2). 

Menus 5-8 and 17-20 shall be printed in accordance with Recovery Nutrition Graphics

(figure 3). Menus 9-12 and 21-24 shall be printed in accordance with Fortification Table

Graphics (figure 4). 

D-3 PACKING

 A. Packing. Twelve meals shall be packed in a fiberboard box. Case “A” shall contain 

meals 1 through 12, and case “B” shall contain meals 13 through 24. The fiberboard box 

shall conform to RSC-L of ASTM D5118/D5118M, Standard Practice for Fabrication of 

Fiberboard Shipping Boxes and grade V2s of ASTM D4727/D4727M, Standard 

Specification for Corrugated and Solid Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes, except the requirements for dry burst strength shall be minimum 425 psi, the 

requirement for wet burst strength shall be minimum 250 psi and the laminated board 

thickness shall be 0.069 inches. [DEVCOM Soldier Center found that solid fiberboard 

shipping container material consisting of two outer facings of 90 pound wet strength 

linerboard and an inner ply of 69 pound linerboard met the performance criteria of this 

specification.] The box liner shall be a full inside width box liner fabricated from grade W5c 

fiberboard in accordance with ASTM D5118/D5118M, except the terminal ends of the liner 

shall overlap a minimum of 2 inches and no fastening of the overlap is required. The box 

shall be closed in accordance with closure method 2A1 of ASTM D1974/D1974M, Standard 

Practice for Methods of Closing, Sealing, and Reinforcing Fiberboard Boxes; except the gap 

between the outer flaps shall be not more the 3/4 inch wide. Each box shall be reinforced 

with two girthwise nonmetallic straps. The inside dimensions of the box shall be 15-5/8 

inches in length, 9-1/8 inches in width and 9-9/16 inches in depth. 
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D-4 UNITIZATION

 A. Unit loads. Forty-eight boxes shall be arranged in unit loads in accordance with type I, 

class C of DLA Troop Support Form 3507, Loads, Unit: Preparation of Semiperishable 

Subsistence Items. Each load shall have 24 “A” cases and 24 “B” cases. At least two boxes in 

each tier shall be oriented to display the TTI label.

D-5 MARKING

 A. Shipping containers. Shipping containers shall be marked in accordance with DLA 

Troop Support Form 3556, Marking Instructions for Boxes, Sacks, and Unit Loads of 

Perishable and Semiperishable Subsistence and as specified in the contract with the following 

exceptions: 

 (1) Identification markings normally placed on an end of the shipping container shall 

read from top to bottom, left to right, when the shipping container is rotated from its upright 

position onto its side for palletization. The major flaps of the shipping container closure 

immediately to the right of the marked end of the shipping container shall bear the following 

marking:

Contract data and other required markings

Date of pack

Lot number

Case A or B, as applicable

U.S. GOVERNMENT PROPERTY – COMMERCIAL RESALE IS UNLAWFUL

NOTE: WATER ACTIVATED Flameless Ration Heater, NSN 8970-01-321-9153, 

supplied in each MRE pouch when required

 (2) Time Temperature Indicator label shall be centrally positioned on the panel. A 

minimum distance (quiet zone) of 1/4 inch from the nearest identification marking shall be 

maintained.

 (3) One side panel of the shipping container shall be marked “MEAL, READY-TOEAT, INDIVIDUAL” in letters not less than 1-1/4 inches high with the French translation 

“(Repas, Prêt-à-Consommer, Individuel)” marked underneath in letters not less than 1 inch. 

Underneath the ration nomenclature, in letters not less than 1/2 inch, the shipping container 

shall be marked “DO NOT ROUGH HANDLE WHEN FROZEN (0°F or below)”.

 B. Unit loads. Unit loads shall be marked in accordance with DLA Troop Support Form 

3556. 
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FIGURE 1. Example of Meal Pouch Graphics 
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FIGURE 2. Example of Macronutrients Graphics for Paperboard Sleeve
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FIGURE 3. Example of Recovery Nutrition Graphics for Paperboard Sleeve 
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FIGURE 4. Example of Fortification Table Graphics for Paperboard Sleeve 
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SECTION E INSPECTION AND ACCEPTANCE

The following quality assurance criteria, utilizing ANSI/ASQ Z1.4, Sampling Procedures and 

Tables for Inspection by Attributes, are required. Unless otherwise specified, single sampling 

plans indicated in ANSI/ASQ Z1.4 will be utilized. When required, the manufacturer shall 

provide the Certificate(s) of Conformance to the appropriate inspection activity. 

Certificate(s) of Conformance not provided shall be cause for rejection of the lot. 

 A. Definitions. 

(1) Critical defect. A critical defect is a defect that judgment and experience indicate 

would result in hazardous or unsafe conditions for individuals using, maintaining, or 

depending on the item; or a defect that judgment and experience indicate is likely to prevent 

the performance of the major end item, i.e., the consumption of the ration. 

(2) Major defect. A major defect is a defect, other than critical, that is likely to result 

in failure, or to reduce materially the usability of the unit of product for its intended purpose. 

(3) Minor defect. A minor defect is a defect that is not likely to reduce materially the 

usability of the unit of product for its intended purpose, or is a departure from established 

standards having little bearing on the effective use or operation of the unit.

 B. Conformance inspection. Conformance inspection shall include the examinations/tests 

and the methods of inspection cited in this section. 

 C. Packaging examination. 

(1) Material certification. The material shall be tested for these characteristics. A 

Certificate of Conformance (CoC) may be accepted as evidence that the characteristics 

conform to the specified requirements.

Requirement Requirement paragraph Test procedure

Thickness of horizontal formfill-seal meal pouchD-1,A(3) ASTM D2103 1/

Color of horizontal form-fillseal meal pouch and 

subassembly/accessory packet

D-1,A(1) and D-1,A(3) Visual evaluation and SAE 

AMS-STD-595, as applicable 2/ 

Water vapor transmission rate D-1,A(1) ASTM F1249 3/, ASTM 

E96/E96M 4/ or Method 3030 

of MIL-STD-3010 5/
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1/ Standard Specification for Polyethylene Film and Sheeting 

2/ Colors Used in Government Procurement 

3/ Standard Test Method for Water Vapor Transmission Rate Through Plastic Film and 

Sheeting Using a Modulated Infrared Sensor 

4/ Standard Test Methods for Water Vapor Transmission of Materials

5/ Test Procedures for Packaging Materials and Containers

 (2) Subassembly/accessory packet examination. The filled and sealed packets shall be 

examined for the defects listed in table V. The lot size shall be expressed in packets. The 

sample unit shall be one packet. The inspection level shall be S-4 and the acceptable quality 

level (AQL), expressed in terms of defects per hundred units, shall be 2.5 for major defects 

and 4.0 for minor defects. 

TABLE V. Subassembly/accessory packet defects

Category Defect

Major Minor

101 Not clean. 1/

201 Seal width less than 1/16 inch. 2/

202 Tear nick or notch or serrations missing or does not facilitate 

opening. 

203 Tear or hole or open seal.

204 Label missing or incorrect or illegible.

205 Pouch not sealed on four sides.

1/ Outer packaging shall be free from foreign matter which is unwholesome, has the potential 

to cause package damage (for example, glass, metal fillings, etc.), or generally detracts from 

the clean appearance of the package. The following examples shall not be scored as defects 

for unclean: 

 a. Foreign matter which presents no health hazard or potential package damage and 

which can be readily removed by gently shaking the package or by gently brushing the 

package with a clean dry cloth.

 b. Localized dried product which affects less than 1/8 of the total surface area of one 

pouch face, or an aggregate of scattered dried product which affects less than 1/4 of the total 
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surface area of one pouch face.

2/ An effective seal is defined as any uncontaminated, fusion bonded, continuous path, 

minimum 1/16 inch wide, producing a hermetically sealed pouch. 

 (3) Subassembly/accessory packet contents examination. The filled and sealed 

packets shall be examined for the defects listed in table VI (this examination may be 

performed on the preformed packets after filling and prior to sealing). The lot size shall be 

expressed in packets. The sample unit shall be one packet, open or sealed. The inspection 

level shall be S-4 and the AQL, expressed in terms of defects per hundred units, shall be 1.5 

for major defects and 4.0 for minor defects.

TABLE VI. Subassembly/accessory packet contents defects

Category Defect

Major Minor

101 Component not clean. 1/

201 Missing or unserviceable component.

1/ Outer packaging shall be free from foreign matter which is unwholesome, has the potential 

to cause package damage (for example, glass, metal filings, etc.), or generally detracts from 

the clean appearance of the package. The following examples shall not be scored as defects 

for unclean: 

 a. Foreign matter which presents no health hazard or potential package damage and 

which can be readily removed by gently shaking the package or by gently brushing the 

package with a clean dry cloth.

b. Localized dried product which affects less than 1/8 of the total surface area of one 

package face, or an aggregate of scattered dried product which affects less than 1/4 of the 

total surface area of one package face.

 (4) Assembled Horizontal form-fill-seal meal pouch examination. The filled and 

sealed horizontal form-fill seal meal pouches shall be inspected for the defects listed in table 

VII. The lot size shall be expressed in pouches. The sample unit shall be one pouch. The 

inspection level shall be S-4 and the AQL, expressed in terms of defects per hundred units, 

shall be 2.5 for major defects and 4.0 for minor defects. A minimum of 50 samples shall be 

examined for critical defects. The finding of any critical defect shall be cause for rejection of 

the lot. The inspection sample shall contain a proportionate amount of each of the meals.
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TABLE VII. Assembled meal pouch defects

Category Defect

Critical Major Minor

1 Tear or hole or open seal in cheese spread.

2 Swollen cheese spread pouch or swollen pouch of 

thermostabilized item.

3 Tear or hole or puncture in thermostabilized pouch.

101 Seal width is less than 1/16 inch. 1/

102 Menu component missing or incorrect assortment for

menu. 2/ 

103 Meal pouch not clean or outer packaging of its contents not 

clean. 3/ 

104 Foreign odor.

105 Labeling missing or incorrect or illegible.

106 Swollen peanut butter or jelly or jam pouch.

107 Tear or hole or open seal in component packages.

108 Crushed or broken component. 4/

109 Broken spoon.

110 Bond strength of paperboard sleeve glue joint is not greater 

than fiber strength of paperboard sleeve. 5/ 

111 Dimensions of paperboard sleeve not as specified. 5/
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TABLE VII. Assembled meal pouch defects - Continued

Category Defect

Critical Major Minor

201 Tear nick, notch or 1/8 inch (3.175 mm) zig-zag cut missing.

202 Tear or hole or open seal or split in meal pouch.

203 Tear or hole or open seal in subassembly/accessory packet.

204 Labeling graphics of meal pouch not correct.

205 Labeling graphics of paperboard sleeve not correct.

206 Color of paperboard sleeve or paperboard insert card not as 

specified. 5/ 

207 Paperboard sleeve does not form an open-ended carton when 

folded along the bottom score lines. 5/ 

208 Dimensions of paperboard insert card not as specified. 5/

1/ An effective seal is defined as any uncontaminated, fusion bonded, continuous path, 

minimum 1/16 inch wide, producing a hermetically sealed pouch. 

2/ A missing entrée shall be cause for rejection of the lot.

3/ Outer packaging shall be free from foreign matter, which is unwholesome, has the 

potential to cause package damage (i.e. glass, metal filings, etc.), or generally detracts from 

the clean appearance of the package. The following examples shall not be scored as defects 

for unclean: 

 a. Foreign matter which presents no health hazard or potential package damage and 

which can be readily removed by gently shaking the package or by gently brushing the 

package with a clean dry cloth.

b. Localized dried product which affects less than 1/8 of the total surface area of one 

pouch face, or an aggregate of scattered dried product which affects less than 1/4 of the total 

surface area of one pouch face.

4/ For definition of crushed or broken, refer to applicable ration component document. 

5/ A CoC may be accepted as evidence of conformance.
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 D. Methods of inspection. 

(1) Seal testing. The pouch seals shall be tested for seal strength as required in a, b, or 

c, as applicable.

 a. Unfilled preformed subassembly/accessory packet pouch. The seals of the 

unfilled preformed pouches for the subassembly/accessory packet shall be tested for seal 

strength in accordance with ASTM F88/F88M, Standard Test Method for Seal Strength of 

Flexible Barrier Materials. The lot size shall be expressed in pouches. The sample unit shall 

be one unfilled pouch. The inspection shall be level S-1 and the AQL, expressed in defects 

per hundred units, shall be 10.0. Three specimens shall be cut from each of the three sealed 

sides of each pouch in the sample. The average seal strength of any side shall be calculated 

by averaging the results of the three specimens cut from that side. Any individual test 

specimen failing to meet a seal strength of 3 pounds per inch of width shall be scored as a 

major defect. Any average seal strength of less than 3.5 pounds per inch of width shall be 

cause for rejection of the lot. Alternatively, the internal pressure resistance shall be 

determined by pressurizing the pouches while they are restrained between two rigid plates. 

The sample size shall be the number of pouches indicated by inspection level S-1. If a threeseal tester (one that pressurizes the pouch through an open end) is used, the closure seal shall 

be cut off for testing the side and end of the pouch. For testing 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, 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 inch. 

Pressure shall be applied at the rate of 1-2 pounds 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 manufacturer’s 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 V, footnote 2/) shall be 

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

cause for rejection of the lot.

 b. Subassembly/accessory packet pouch closure. The closure seals of the pouches 

for the subassembly/accessory packet shall be tested for seal strength in accordance with 

ASTM F88/F88M. The lot size shall be expressed in pouches. The sample unit shall be one 

pouch. The inspection level shall be S-1 and the AQL, expressed in defects per hundred 

units, shall be 10.0. For the closure seal on preformed pouches, three adjacent specimens 

shall be cut from the closure seal of each pouch in the sample. For the form-fill-seal pouches, 

three specimens shall be cut from each side and each end of each pouch in the sample. The 

average seal strength of any side, end or closure shall be calculated by averaging the three 

specimens cut from that side, end or closure. Any individual test specimen failing to meet a 

seal strength of 3 pounds per inch of width shall be scored as a major defect. Any average 

seal strength of less than 3.5 pounds per inch of width shall be cause for rejection of the lot. 
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Alternatively, the internal pressure resistance shall be determined by pressurizing the 

pouches while they are restrained between two rigid plates. The sample size shall be the 

number of pouches indicated by inspection level S-1. If a three-seal tester (one that 

pressurizes the pouch through an open end) is used, the closure seal shall be cut off for 

testing the side and end of the pouch and the distance between restraining plates shall be 1/2 

inch. For testing 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, 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 inch. Pressure shall be applied at the rate of 1-2 

pounds 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 manufacturer’s 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 V, footnote 2/) shall be considered a test failure. Any test failure shall be 

classified as a major defect and shall be cause for rejection of the lot. 

 c. Horizontal form-fill seal meal pouch closure. The closure seals of the horizontal 

form-fill-seal meal pouches shall be tested for seal strength in accordance with internal 

pressure testing requirements in this paragraph. The lot size shall be expressed in pouches. 

The sample unit shall be one pouch. The sample size shall be the number of pouches 

indicated by inspection level S-1. The filled and sealed meal pouches shall be inserted into a 

vacuum chamber (bell jar wet or dry) for 30 seconds at 15 inches of mercury vacuum. The 

vacuum 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 burst of the seal or movement in the 

seal that reduces the seal width to less than 1/16 inch is considered a seal failure and shall be 

cause for rejection of the lot.

(2) Seal certification of subassembly/accessory packet pouch. A CoC may be 

accepted as evidence that preformed subassembly/accessory packet pouches conform to the 

seal strength requirements specified in D-1,A(1). When deemed necessary by the government 

inspector, testing of the unfilled pouches for seal strength shall be as specified in Section E,

D(1)a and b. 

 E. Packing. 

(1) Shipping container and marking examination. The filled and sealed shipping 

containers shall be examined for the defects listed in table VIII. The lot size shall be 

expressed in shipping containers. The sample unit shall be one shipping container fully 

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

hundred units, shall be 4.0 for major defects and 10.0 for total defects.
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TABLE VIII. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Outer flaps do not completely meet, leaving an opening greater than 3/4 

inch between flap ends. 

103 Inadequate workmanship. 1/

104 Not 12 meals per case. 2/

105 Not one of each menu specified.

201 Time-temperature indicator missing or not centrally located on panel.

202 Time-temperature indicator 1/4-inch quiet zone not maintained.

203 Meal pouch graphics do not coincide with specified design.

1/ Inadequate workmanship is defined as, but not limited to, incomplete closure of container 

flaps, loose strapping, inadequate stapling, improper taping, or bulged or distorted container. 

2/ A missing meal shall be cause for rejection of the lot.

 (2) Flap closure testing. The lot size shall be expressed in shipping containers. The 

sample unit shall be one shipping container. The inspection level shall be S-2 and the AQL, 

expressed in terms of defects per hundred units, shall be 4.0. The closure of the four outer 

flaps of the container shall be tested separately. A 90 degree angular bar with each leg 

approximately 5 inches long by 3 inches wide by 1/8 inch thick shall be used to test the flap 

closures. Insert one leg of the angular bar full length under the center of one outer flap. 

Insertion shall be made through the open slot between the outer flaps. Lift the container 

vertically by the other leg of the bar until the container is suspended. The complete upper 

surface of the inserted leg shall be in contact with the inner surface of the flap during the 

lifting and suspension of the container. Complete separation of the adhesive bond of one or 

more of the outer flaps, showing no evidence of fiber tear, shall be scored as a major defect.

 

 F. Unit load examination. The unit load shall be examined in accordance with the 

requirements of DLA Troop Support Form 3507. Any nonconformance shall be classified as 

a major defect.
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SECTION J REFERENCE DOCUMENTS

Unless otherwise specified, the applicable version of these documents is that which is active 

on the date of the solicitation or contract.

DLA Troop Support Forms

Form 3507 Loads, Unit: Preparation of Semiperishable Subsistence Item

Form 3556 Marking Instructions for Boxes, Sacks, and Unit Loads of 

Perishable and Semiperishable Subsistence

DEPARTMENT OF DEFENSE SPECIFICATIONS

MIL-PRF-32176A Bag, Hot Beverage

MIL-R-44398B Ration Supplement, Flameless Ration Heater (FRH)

MIL-STD-3010 Test Procedures for Packaging Materials and Containers

MIL-PRF-44073J Packaging of Food in Flexible Pouches

(Copies of these documents are available from https://quicksearch.dla.mil/qsSearch.aspx) 

NON-GOVERNMENTAL STANDARDS

AMERICAN SOCIETY FOR QUALITY (ASQ) www.asq.org

ANSI/ASQ Z1.4 Sampling Procedures and Tables for Inspection by 

Attributes

ASTM INTERNATIONAL www.astm.org

D1974/D1974M Standard Practice for Methods of Closing, Sealing, 

and Reinforcing Fiberboard Boxes 

D2103 Standard Specification for Polyethylene Film and 

Sheeting 

D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes
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D5118/D5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes 

E96/E96M Standard Test Methods for Water Vapor 

Transmission of Materials

F88/F88M Standard Test Method for Seal Strength of Flexible 

Barrier Materials

F1249 Standard Test Method for Water Vapor Transmission 

Rate Through Plastic Film and Sheeting Using a 

Modulated Infrared Sensor 

SAE INTERNATIONAL www.sae.org

SAE AMS-STD-595 Colors Used in Government Procurement