APP A

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DLA Troop SupportH 4155.2

APP A

DLA Troop SupportH-4155.2

FOREWORD

DLA Troop Support -FTSC

15 Dec 23

(Supplementation is permitted.)

Appendix A is an aid for the inspection of Meal, Ready-to-Eat (MRE) rations. It provides 

guidelines for sampling, inspecting, classifying defects, and determining lot serviceability.

Users of this publication are encouraged to submit comments and recommended changes to 

improve this publication, through channels, to DLA Troop Support, ATTN: DLA Troop 

Support- FTSC. Changes will be coordinated and implemented as appropriate.

BY ORDER OF THE COMMANDER

JOHN R. KING

Chief, Supplier Support Division

DLA Troop Support-FTS

DISTRIBUTION

Special

DLA Troop Support -FTR, FTSC, FTRA, FTSA, FTW, 

ARMY VETERINARY SERVICES

This DLA Troop Support Handbook 4155.2, App A, supersedes DSCP Handbook 4155.2, 

App A Dec 23
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TABLE OF CONTENTS

PARAGRAPH PAGE

I. GENERAL. 1

A. Purpose and Scope 1

B. Explanation of Inspection Concept 1

C. Receipt Inspection Guidance

D. Cursory Inspections 1

E. Inspection Test Date (ITD) Extensions 1

F. Disposition Recommendations 1

G. Inspection Equipment 2

H. Definitions 3

II. ROUTINE INSPECTION GUIDANCE. 6

A. STEP 1. Cursory or Full Inspection 6

B. STEP 2. Evaluation of Storage Conditions 6

C. STEP 3. Determine If Grand Lotting Is Appropriate 7

D. STEP 4. Determine Lot Size 7

E. STEP 5. Inspect Shipping Containers and Select Menu Samples 8

F. STEP 6. Perform Closed Package Inspection of Menus Bag 8

G. STEP 7. Perform Closed Package Inspection of Menu Bag 9

H. STEP

Bag Contents and Accessory Packets

8. Perform Destructive Open Package Inspection (DOPI) 10

I. STEP 9. Recording Results 11

J. STEP 10. Determine if Special Inspection is Required 12

K. STEP 11. Determine Disposition 12

L. STEP 12. Provide Results and Recommendations to 12

Accountable Officer/Agency

M. STEP 13. Schedule Surveillance Inspection 12

III. SPECIAL INSPECTION GUIDANCE. 13

A. STEP 1: Determine Lot Size 13

B. STEP 2: Determine Sample Size for Each Component 13

C. STEP 3: Perform Inspection of Selected Components 13

D. STEP 4: Determine Disposition of the Lot 13

E. STEP 5: Provide Results and Recommendations to Accountable 14

Officer
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IV. SAMPLING AND EXAMINATION TABLES. 14

Table A, Sampling Criteria for Inspection of Shipping Containers (Normal Inspection) 14

Table B, Sampling Criteria for Inspection of Shipping Containers (Special Inspection) 15

Table C, Shipping Container Defects 15

Table D, Sampling Criteria for Closed Package Inspection of Menu Bags and 16

Contents, Including Accessory Bags and Contents (Normal Inspection)

Table E, Sampling Criteria for Closed Package Inspection of Menu Bags and 16

Contents Including Accessory, Accessory Bags and Contents 

(Special Inspection)

Table F, Unopened Menu Bag Defects 17

Table G, Closed Package Defects of Food Components and Accessory Bag Items 17

Table H, Sampling Criteria for Destructive Open Package Inspection (DOPI) 19

(Normal Inspection)

Table I, Sampling Criteria for Destructive Open Package Inspection (DOPI) 19

(Special Inspection)

Table J, Destructive Open Package Inspection (DOPI) Defects 20

Table K, Specific Defect Codes 21

Table N, Condition Code Criteria Table 24

V. INSPECTION RECORDS. 25

A. Inspection Form 25

B. Database 25

C. Distribution 25
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I. GENERAL.

A. Purpose and Scope. This Appendix provides a reference and guide for the surveillance 

inspection of Meal, Ready-to-Eat (MRE) rations and was written and coordinated to facilitate use 

on both DLA / DLA Troop Support-controlled MREs and those controlled by the individual 

Military Services.

B. Explanation of Inspection Concept. This Appendix incorporates the concept of 

condition coding a lot based on the serviceability of the various components contained within the 

different menus and their estimated remaining shelf life. Basically, it involves a two-step process:

(1) Determine if any components exceed an action number and if so, (2) classify menus 

containing the defective components using the criteria contained in Table N.

C. Receipt Inspection Guidance. For receipt inspections, use the same sampling criteria 

and defect tables as for surveillance. In some cases, a cursory inspection may be performed in 

lieu of a receipt inspection (see guidance on cursory inspections below). In addition, inspectors 

shall advise DLA Troop Support (Department of the Air Force (DAF) Public Health for Air 

Force inspection activities) when containers/products fail to comply with essential receipt 

criteria identified in the appropriate monographs. Notification should be by the most 

expeditious means when there is a possibility that warranty action can be initiated. Inspectors

will be provided additional guidance concerning warranty inspection/actions if required.

D. Cursory Inspections. Cursory inspections are simply the visual inspection of palletized 

load and conveyance to determine if there is any obvious damage or contamination that occurred 

during transport. Cursory examination is only authorized for MREs received directly from an 

assembly plant, or for loads that received a full (not cursory) inspection at the installation from 

which the MREs were received within the last 30 days.

E. Inspection Test Date (ITD) Extensions. Inspectors may extend an ITD based on their 

estimate of the lot's remaining shelf-life. Table N is provided to aid the inspectors in arriving at 

the best estimate possible without the benefit of laboratory testing. Remarking of the unitized 

loads/cases with a revised ITD is the responsibility of the accountable officer. 

F. Disposition Recommendations.

1. The accountable officer/agency will be informed of inspection results by the 

Veterinary/Medical Food Inspector. Inspectors will include (as a minimum): the condition code 

as determined with this Appendix, estimated remaining shelf-life, TTI stage, and a summary of 

general lot characteristics. Inspectors are also encouraged to provide additional comments and 

pictures that will assist the accountable officer/agency in determining a final disposition.

2. Final disposition instructions for lots placed on medical hold require review and 

approval by the local medical authority.
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3. The points listed below should be considered when developing a disposition 

recommendation. This list is not all inclusive and each point will not always apply.

a. Can the defective menu(s)/component(s) be removed or replaced just prior to 

consumption?

b. How rapidly is the most defective component expected to deteriorate to the point 

that it is likely to become unserviceable?

c. Can the lot be issued and supplemented/substituted with similar commercial items, 

Supply Catalog items, or operational ration component(s)? Component replacement of MREs 

can be performed successfully but the ultimate decision will be made through communication 

between the accountable officer and DLA Troop Support. 

Note: If it can be determined that the substandard components deteriorated through some action 

or inaction that occurred prior to the military service taking possession from DLA Troop 

Support, DLA Troop Support may provide replacement rations or ration components. If the 

deterioration took place because of poor storage and transportation after the military service 

took possession of the rations, the decision regarding supplements or substitution would be 

made, and purchased by, the accountable officer. 

G. Inspection Equipment. The items listed below are recommended as the minimum 

necessary to perform the inspections of MREs. However, this list is not intended to be all 

encompassing.

1. Adequate lighting.

2. Magnification lens (3 to 5 power recommended) is optional.

3. Metal ruler.

4. Paper plates.

5. Disposable cutlery.

6. Paper cups.

7. Paper towels.

8. Scissors, general use (must be strong enough to easily cut menu bags and retort 

pouches).

9. Tape (for re-taping menu bags and cases).

10. Sharpie pen/marker.

11. Number 2 stylus.

12. Sharp knife, box cutter, or scalpel that can be sanitized.

13. Alcohol swabs.

14. Bottled water (for rinsing palate).

15. Sharpie Permanent Marker/Pen
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H. Definitions.

1. Monograph. An information and instruction sheet that provides the inspection 

activity with a description of a MRE component, including normal characteristics and signs of 

deterioration, as well as special instructions on how to examine the item. Special notes 

concerning inspection techniques are also included in some Monographs. Monographs can be 

accessed at https://www.dla.mil/Troop-Support/Subsistence/QA-Publications/Appendix-A/.

2. Component Classification. The Monograph index (Table M) indicates the 

classification for each component and can be accessed at https://www.dla.mil/TroopSupport/Subsistence/QA-Publications/Appendix-A/.

a. Primary. Any individual component in the MRE which, if unserviceable, will make 

the meal nutritionally inadequate for any method of intended use.

b. Secondary. Any individual component in the MRE which, if unserviceable, will reduce the

nutritional value of the meal but will not render the meal unfit for its intended purpose.

c. Ancillary. Any component in the MRE which contributes little or no nutrition to the 

meal and if unserviceable, will not cause the meal to be nutritionally deficient for any intended use.

3. Major A Defect. This classification should be used for defects that are likely to cause 

hazardous or unsafe conditions for individuals using, maintaining, or dependent upon the 

product. The words “are likely to” are important. They do not mean “could possibly” since it is 

always possible to develop grand scenarios that transform trivial happenings into major 

catastrophes. Therefore, the use of this classification requires experience, prudence, and sound 

judgment.

4. Major B Defect. These are defects that are not hazardous or unsafe. However, they 

may restrict the use of the product or make its consumption unlikely under the conditions for 

which the rations were originally designed. Examples: Extreme color (darkening), odor 

(rancidity), or flavor (bitterness) changes in primary components of a ration that makes them 

unlikely to be consumed under normal field conditions where resupply or alternative feeding 

strategies are available. However, under more restrictive conditions the components could be 

consumed without concern that illness could be produced.

5. Minor Defect. These are defects that make the product less useful than it should be, 

but not seriously so. Minor defects usually do not affect serviceability. However, their 

identification is important since they often reveal early signs of deterioration and can be detected 

before the item reaches a condition that makes its consumption unlikely under conditions of 

normal use. Their early detection may lead to a predictive intervention by the accountable officer 

to ensure consumption before the component or menu loses its serviceability.
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6. Product Codes.

a. Assembly code information/Assembler’s lot number: Contract and component 

identification markings found on the shipping container, menu bags, and/or accessory bags that 

reflect ration assembly information only (e.g., assembly contractor, date of pack, assembly lot 

numbers, Inspection Test Date (ITD), etc.).

b. Component code information/component lot number: Item identification 

markings found on the primary package and, when applicable, the secondary package, that

reflects the producer's name, the USDA Establishment Number, the production lot number 

of the component, the nomenclature, etc.

7. Action Number (AN). A number which, when reached or exceeded, indicates 

additional inspection is necessary or indicates a component has deteriorated beyond acceptable 

limits.

8. Condition Coding. Traditionally, condition codes have been based primarily on 

estimates of remaining shelf-life. MRE serviceability will be determined based on the usability 

status of all menus. However, to aid accountable officers in choosing the best disposition option, 

inspectors will provide them the best possible estimate of remaining shelf-life. A list of 

applicable condition codes and their descriptions are as follows:

a. Condition Code A (issuable without qualification): Refer to Table N.

b. Condition Code B (issuable with qualification): Refer to Table N. Accountable 

officers are required to determine what qualifications will be specified in order to issue 

Condition Code B stock (e.g., issue with instructions to consume as soon as possible; or to 

replace specific components with supplements, provided that the inspector has determined that 

supplementary components are available).

c. Condition Code H (unserviceable - destroy in accordance with local policy): Refer 

to Table N. This classification will be used only when the entire lot has been deemed 

unserviceable.

d. Condition Code J (laboratory testing, medical hold rework, or reclassification hold): 

Any item on hold pending laboratory analysis, rework, or awaiting authority for disposal.

e. Condition Code L (warranty action hold): Any item placed on hold pending 

warranty action. Warranty inspections will be directed by the contracting officer and/or the 

chain-of-command. Inspectors who are asked to perform a warranty inspection will be supplied 

with specific sampling and inspection instructions.

9. Thermostabilized Component. Any component subjected to a thermal process in a 

closed retort approved by a process authority.
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10. MRE Lot Serviceability. Two factors are considered when determining the overall 

serviceability of a MRE lot. First, the lot is condition coded using Table N and then the integrity 

of the packaging and packing is considered. It is recognized that the status of a MRE lot initially 

declared unserviceable may change as the result of a rework effort or special instructions 

provided by the accountable officer at/prior to issue.

11. Time-Temperature Indicator. A small label attached to the outer case used to 

monitor storage conditions. The TTI should be used as a tool only and shall not be the sole 

factor for determining disposition of rations in storage.

12. Abrasion. A break or crack in the outer lamination of the retort pouch.

13. Foldover wrinkle. Pouch material is overlapped on itself in the seal area that 

reduces the closure seal to less than 1/16 inch.

14. Entrapped Matter. Foreign material may be trapped in the seal area when the 

pouch is sealed or bonded. Entrapped matter weakens the seal, but as long as there is 1/16 inch 

of continuous seal all the way across the seal area (i.e., from one side of the pouch seal to the 

other), then the seal is considered acceptable.

15. Delamination. Delamination is the separation of laminated films in a flexible 

laminated pouch.

16. Stress Crack. It is possible that the foil barrier layer in the MRE pouch material 

may break, but the outer layer (lamination) of polyester or oriented polypropylene is still 

intact. This would be called a stress crack, and it is not scored as a defect.

17. Barrier Layer. For an MRE retort pouch this is the lamination (foil) that prevents 

transmission of light, water vapor, or oxygen into out of the retort pouch.

18. Product Contact Layer. For an MRE retort pouch, this would be the inner 

lamination (polyolefin) which is in contact with the food.

19. Adhesive. Bonding material that binds the laminations (thin sheets of polyolefin, 

biaxially oriented polyamide, aluminum foil, biaxially oriented polyamide and polyester or 

oriented polypropylene) that make up the retort pouch material.

20. Inspection Module. In Operational Rations, the word module typically means a set 

of cases whose combined contents yield the components necessary to feed one meal to a given 

number of soldiers. For the purposes of MRE inspection, we will refer to a matched “A” and 

“B” case as an inspection module. This is meant to minimize confusion. The unit of issue is a 

single case. Both case “A” and case “B” have the same National Stock Number (NSN), and they 

are issued together in order to provide greater menu variety to troops. In order to make sure that

inspection covers all the menus/components during inspections, inspectors will make use the term 

“inspection modules”. An inspection module is a matched “A” and “B” case.
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21. Commercially Sterile. Food that is free of all pathogens and those spoilage 

organisms capable of growth during normal storage and transportation conditions. Normal 

transportation and storage temperature is defined as 80oF or less.

II. ROUTINE INSPECTION GUIDANCE.

A. STEP 1: Cursory or Full Inspection. Normally, rations received will undergo a full 

destination inspection. If the depot that the rations were received from performed a cursory inspection,

then a full receipt inspection shall be performed at destination. A full receipt inspection is required

unless:

1. The MREs are delivered to the installation directly from the MRE assembly plant. 

Inspect these deliveries for transportation damage/obvious defects only.

2. T he MREs are delivered from a depot or other installation and a current (within the 

last 30 days) inspection report, completed at the point of origin (for example, a depot, not 

another installation that received the same lot) accompanies the shipment or a current MRE 

inspection report is posted in the MRE Inspection database for the lot number and 

manufacturer/assembler delivered. The origin report in the Veterinary Service Information 

Management System (VSIMS) MRE Inspection Database or accompanying inspection report 

should match the lot number and manufacturer/assembler information on the shipping container, 

plus the delivery origin.

B. STEP 2: Evaluation of Storage Conditions (Surveillance).

1. Storage conditions may vary significantly and as a minimum, MRE storage areas 

should be clean and dry. MREs should not be stored directly on the floor. The area should be

free of pests in accordance with:

a. MIL-STD 904D, Detection, Identification, and Prevention of Pest Infestation of 

Subsistence.

b. TG-38 Protecting Meals Ready-To-Eat Rations (MREs) and Other Subsistence 

During Storage.

2. When multiple pallets of MREs are warehoused, the storage facility should meet the 

additional standards of the current version of MIL-STD 3006, Guidelines for Auditing Food 

Establishments, Appendix A. MREs cannot be stacked more than 4 pallets high without the use 

of storage aids, pallet racks/pallet sets, etc. These pallet racks/pallet sets should support the full 

weight of any additional pallets. The pallet (s) above shall not be in contact with or supported by 

the pallets beneath. Temperature history of storage locations must also be considered when 

recommending/determining when the next inspection is due.

3. All cases opened for inspection, or damaged, shall be recouped or repaired in a manner 

sufficient to ensure protection of the product during subsequent storage and handling. Cases 

should be back filled so that no more than one case will have less than 12 menu bags.
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C. STEP 3: Determine If Grand Lotting Is Appropriate.

1. Lotting procedures will be as follows:

a. Contractor's lots are composed of rations from the same assembly contractor, 

having the same contract number and lot number, and stored under substantially similar storage 

conditions.

b. Grand lots for the purpose of MRE inspections will be composed of rations from 

the same assembly contractor that have the same contract number. Grand lots will contain rations 

from two or more contractor's lots as long as the contractor (assembler) and production year are 

the same. Additionally, the rations must have been stored under substantially similar storage 

conditions (Check the TTI values on cases from each contractor’s lot, they should be nearly the

same). Samples from grand lots must represent all individual lots proportionally, even if the next 

highest sample size must be used. Identity of samples from each sublot must be maintained 

throughout the inspection. This will be accomplished by marking the menu bags with the lot 

code from the case that the menus are drawn from.

2. When the action number is reached or exceeded during normal inspection of a grand 

lot, complete the normal inspection of the grand lot, and then perform a special inspection of

the affected component(s) of the nonconforming lot(s).

3. Defective contractor's lots will be segregated from grand lots and inspected 

individually when one or more of the following occurs:

a. A Major A defect is found in the contractor’s lot.

b. The Major B or Minor defects found seem to be concentrated in one or more of the 

contractor's lots comprising the grand lot.

c. The inspector determines for any reason, based on initial inspection results, that 

inspection of each contractor's lot is necessary.

4. Grand lotting is encouraged (to conserve inspection resources) whenever it is 

considered appropriate by the inspection activity. Grand lotting will not be used when 

performing warranty inspections or on inspections of lots reported as possibly having 

wholesomeness deficiencies.

D. STEP 4: Determine Lot Size.

1. Lot size is expressed as the total number of inspection modules, menus, or 

components as appropriate:
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a. For inspection of shipping containers, verify that there is an equal or nearly equal 

number of both case “A” and case “B”. If the number of case “A” and “B” are equal, then divide 

the total number of cases by 2 to determine the number of “inspection modules.” If the number 

of inspection modules is not equal or nearly equal, then follow the instructions in footnote 3 to 

Table A.

b. For inspection of Menu Bags and contents (including accessory bags), the sample 

unit is the menu, and the lot size would be the total number of menu bags in the lot. To 

determine this, multiply the total number of inspection modules by 24.

E. STEP 5: Inspect Shipping Containers and Selection of Menu Samples.

1. IAW Table A, select the appropriate sample size for shipping container examinations. 

Obviously damaged shipping cases should not be selected unless they are truly representative of 

the lot. Damaged cases should be set aside, inspected, and salvaged separately.

2. Using the defects listed in Table C, the inspectors should check each sample case

for loose straps, different type straps on one or more cases than those on the majority of the lot,

or previously opened cases. While these indicators may be the result of tampering, each may also 

be due to other reasons (e.g., a wholesale rework of a lot). Inspectors should contact their 

supervisors for guidance if pilferage or tampering is suspected.

3. Open the sample cases to determine how many different menus they contain. 

While the MRE was designed to have 24 different menus in each module, inspectors may 

encounter double packing of one or more menus.

4. Using defects listed in Table C, observe each case for signs of rodent damage or 

insect infestation. Post infestation findings on the inspection report, to include:

a. Whether or not the pests were alive or dead.

b. Identification of the pests (preferably based on entomological or laboratory 

identification).

c. Probable origin of pests (see DLA Troop Support Handbook 4155.2, paragraph

XI.).

d. Probable movement of pests. For example, from outside the shipping 

container into the menu bags or vice-versa.

5. Classify each defective case by the most serious defect it possesses.

F. STEP 6: Perform Closed Package Inspection of Menu Bags.

1. IAW Table D, select the appropriate number of menus, being sure the samples are
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proportionally representative of the menus in the lot.

2. If the inspection lot has been grand lotted, always mark each menu bag with the 

assembler lot code from the case from which the menu was taken. Use a permanent marker or 

a self-adhesive label or some other method that will not easily rub off. The assemblers lot code 

is a four-digit number (Julian Date) taken from the side panel of the case. In this way, if the 

action number is exceeded, then the inspector can determine whether all the contractor’s lots 

require a Special Inspection. It is also recorded on the inspection report for each defect even if 

the action number is not exceeded.

3. Inspect for defects listed in Table F.

G. STEP 7: Perform Closed Package Inspection of Menu Bag Contents and Accessory

Bag.

1. Open the menu and accessory bags.

2. Menu bag components will be inspected for defects in accordance with Table G. 

Accessory bags will be inspected for defects IAW Table F. When inspecting retort and 

thermostabilized pouches, use the following Non-Destructive Open Package Inspection (NDOPI) 

method:

a. Lay pouch on flat surface; check for swelling.

b. Visually scan both sides of the surface of the pouch. Use the light source by 

changing the position of the pouch in relation to the light source to better spot anomalies, such as 

delamination. Run fingers along both sides of the pouch surface, particularly along the ridges of

wrinkled areas, feeling for breaks in the outer layer of the laminate. These will feel like small 

snags. Using a nylon is a good way to find abrasions or draw a stylus gently across the possible 

abrasion. It may also be helpful to examine possible abrasions with a magnifying glass.

c. Press down firmly on the pouch, pushing the food towards the outer edge.

d. Look at the edge of the pouch, looking for indication that product has leaked 

through the pouch seal.

e. Examine the seal area around the pouch and look for abnormalities.

3. Thoroughly examine all pouches within the menu bag under a good light source and, if 

available, with the aid of a magnifying glass. When a component exhibits more than one defect, 

it will be classified by the most serious defect it possesses. However, for the purpose of 

gathering additional information, the lesser defects will also be noted.
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H. STEP 8: Perform Destructive Open Package Inspection (DOPI).

1. Open package inspection will be performed in accordance with Table H and those 

defects listed in Table J. Select menu bags that did not already have defects noted during the 

closed package inspection. Use the following procedures for inspecting each retort pouch and 

thermostabilized pouch in the DOPI sample:

a. Lay pouch on flat surface; check for swelling.

b. Visually scan both sides of the surface of the pouch. Use the light source by 

changing the position of the pouch in relation to the light source to better spot anomalies, such

as delamination. Run fingers along both sides of the pouch surface, particularly along the ridges

of wrinkled areas, feeling for breaks in the outer layer of the laminate (abrasions). These

abrasions will feel like small snags. Using a nylon is a good way to find abrasions or draw a 

stylus gently across the possible abrasion. It may also be helpful to examine possible abrasions 

with a magnifying glass.

c. Press down firmly on the pouch, pushing the food towards the outer edge.

d. Look at the edge of the pouch, looking for indication that product has leaked 

through the pouch seal.

e. Examine the seal area around the pouch. Look for abnormalities such as foldover 

wrinkles or entrapped matter.

f. Using a sharp scalpel-type knife that is sanitary, make an “X” incision across 

the body cavity. Peel back the flaps.

g. Look at the food, smell it, and transfer to a plate for sensory exam.

h. Clean pouch and determine if the seam areas are intact by running a Number 2 

Stylus down the now exposed inner surface of the pouch seal area and using a magnifying glass

if necessary. The purpose of this is to determine if there are weak seal areas or channels that 

were plugged by the food inside the pouch.

2. Inspectors should refer to the component monographs for information relative to the 

product's normal characteristics, the most likely deteriorative conditions to be observed and any 

unique inspection information and special notes concerning the item. Monographs contained in 

the MRE can be accessed at https://www.dla.mil/Troop-Support/Subsistence/QAPublications/Appendix-A/.

3. Each component of the sample DOPI menus (including all accessory items) will be 

opened and inspected. The procedure for the inspection of the Flameless Ration Heater 

(FRH) will be as listed in 4. below. If no Major A or Major B defects are noted and the 

action number for minor defects is not exceeded during normal open package inspection, this 

phase of the inspection should be considered complete. 
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4. The FRH will be tested using a randomly selected sample size of thirteen from the DOPI 

menus. Follow the instructions on the pouch to activate the heater, except a retort pouch will not be 

used. A heater that fails to activate after ten minutes shall be considered defective. Heaters that are 

defective due to failure to activate will not be classified and tallied on the DLA Troop Support Form

5117, but should be documented in Part VIII, Narrative Comments and DLA Troop Support -FTSC

should be notified (215) 737-7771/7773 (DSN 444) or Email: 

IndividualRationInspectionReporting@dla.mil. The results of FRH testing are not a factor when

determining the serviceability of the rations but the contracting officer may provide further 

instructions or guidance if faulty heaters are identified. 

5. Classify each defective component by the most serious defect it possesses.

Note: The disposal of any FRH that has not been activated shall follow prescribed Directives, 

Instructions, or Guidelines of the respective Service and any Environmental Protection Agency 

(EPA), Local, or State Regulations. OCONUS operations should follow local environmental laws 

and/or the Status of Forces Agreement (SOFA).

I. STEP 9: Recording Results.

1. Record the following information for all defective components:

a. Menu number.

b. Assembler's lot number.

c. Component nomenclature and code.

d. Processor's and/or plant name (if available).

e. Defect number.

f. Specific defect code (if applicable).

g. Narrative description of defect (if necessary). Note: Anytime an inspector uses 

the defect description for “other”, they will need to enter a description to complete the report.

h. Tally defects (Major A, Major B, Minor) according to type of components.

2. All components observed during the inspection with Major A or Major B defects will be

discarded (whether they are part of the sample or not). Components not exhibiting defects or those 

exhibiting only minor defects may be reassembled into the lot.

3. Component packages with a Major A or Major B packaging defect (other than

swelling) should be opened to evaluate the effect the defect has on the product. Any findings 

should be recorded as a note on the inspection record. Do not taste product from defective 

pouches. NOTE: This inspection is an exception to normal destructive open package inspection 

(DOPI), during which product is given a sensory examination and compared to criteria found in 
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the applicable monograph.

J. STEP 10: Determine if Special Inspection is Required. Special inspection is normally 

required when any action number is reached/exceeded. However, there are rare occasions when 

an action number may be exceeded, and it may be appropriate to waive the Special Inspection. 

This would normally be a situation in which it can be determined that there is degradation 

throughout the grand lot. For example, a situation in which the entire lot is heat stressed or 

infested. If the TTI value is 4 or 5 and the Normal Inspection shows that multiple components are 

heat stressed in numbers that exceed the action numbers. If a Special inspection is deemed 

necessary, go to Section III for procedures.

K. STEP 11: Determine Disposition. Disposition based on routine inspection results will 

be determined when no Major A or Major B defects were noted or the action number for minor 

defects combined has not been reached.

1. The Condition Code of a lot may only be downgraded based on special inspection 

results or if a factor such as heat stress or infestation causes uniform degradation throughout the 

lot.

2. If deemed necessary, samples may be submitted to the appropriate supporting 

laboratory. The lot will then be placed in Condition Code J, pending results of the tests.

L. STEP 12: Provide Results and Recommendationsto Accountable Officer/Agency.

1. Input data to the appropriate VSIMS database and provide a copy of the inspection

report to accountable officer.

2. If VSIMS access is not available, complete DLA Troop Support Form 5117, and 

provide copy of report to accountable officer.

3. Historically, there have been examples of MRE lots which have been reworked or 

supplemented to preclude loss to the government. Normally, this is facilitated and/or contracted 

by DLA Troop Support. Many times, inspectors have included these recommendations for 

service-owned rations, but the replacement components were never provided to the soldiers who 

consumed the MREs. The inspector should not make these recommendations unless they have 

assurance from the accountable officer that the replacement components will be made available. 

In addition, by making this recommendation the inspector takes on the additional responsibility of 

following up on the replacements. Also, informing the unit that will be consuming the rations, 

that replacements are recommended, and which accountable officer made the commitment to 

provide supplements and/or replacement components. Otherwise, components should be 

assessed as Serviceable (Condition Code A or B, as is, without replacements or supplements) or 

Unserviceable (Condition Code H) or on Medical Hold (Condition Code J).

M. Step 13: Scheduling the Next Surveillance Inspection.

1. Condition Code A – Reinspect in 6 months if this lot is in stock. If average storage 

temperatures are between 80-100o

F, inspect within 3 months. If average storage temperatures

are in excess of 100oF, inspect within 1 month.
APP A

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2. Condition Code B – Reinspect within 3 months if this lot is still in stock. If average 

storage temperatures are in excess of 100oF, inspect within 1 month.

III. SPECIAL INSPECTION GUIDANCE. During a Special Inspection, the inspector pulls 

an additional quantity of only those components that met or exceeded the Action Numbers during 

the Normal Inspection. All defective samples will be classified by the most serious defect they 

possess. If you are performing a grand lot inspection and defects are present for a particular lot or 

lots, complete the Normal Inspection and then perform a Special Inspection on the lot(s) that 

require further examination. There may be situations in which it is not necessary to perform a 

Special Inspection. Normally this would be due to a deteriorative condition throughout the lot 

that is readily apparent during the Normal Inspection. Possible examples would be heat stress or 

infestation throughout the lot. When Action Numbers are reached or exceeded, but the inspector 

believes that a Special Inspection is not necessary, then the inspector must discuss this with his 

chain-of-command and request approval to forego the Special Inspection. The name of the 

approving officer and the reason for not performing the inspection should be documented on the 

inspection report.

A. STEP 1: Determine Lot Size. Initially determine lot size of the individual suspected 

defective components as determined during routine inspection (reached/exceeded Action 

Number). Each defective component will be inspected as a separate lot. To determine 

component lot size, you must determine which menus contain the defective component(s) 

utilizing Table S and the previous inspection results. These menus will be the only menus 

selected for the special inspection.

B. STEP 2: Determine Sample Size for Each Component and Select Samples.

1. Sample size will be determined in accordance with Table B, E or I. Special 

Inspections are performed only on contractor’s lots.

2. Inspect IAW applicable defect table (Table F, G or J).

a. The sample size for each component involved will dictate the minimum number of 

cases that must be selected for special inspections.

b. Table S on the DLA Troop Support website can be used to determine the menu 

arrangement for the ration lot in question. This way the inspector can determine which lots to 

pull. The website address is: https://www.dla.mil/Troop-Support/Subsistence/QAPublications/Appendix-A.

C. STEP 3: Perform Inspection of Selected Components. This will be accomplished in

the same manner as performed on individual components during Normal Inspection, to include 

pouch examination, DOPI, and comparison with characteristics in the monographs.

D. STEP 4: Determine Disposition of the Lot.

1. If none of the Action Numbers (ANs) are reached or exceeded, each menu is 

considered to be fully useable, and the Condition Code of the lot may remain unchanged.
APP A

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2. Compare defects noted with the ANs for each type of component (primary, secondary, 

ancillary) and use the criteria in Table N to determine the condition code of the lot.

E. STEP 5: Provide Results and Recommendationsto Accountable Officer/Agency.

1. Input data to the appropriate VSIMS database and provide a copy of inspection 

report to accountable officer.

2. If VSIMS access is not available, complete DLA Troop Support Form 5117, and 

provide copy of report to accountable officer.

3. If rations are placed in less than condition code A and not entered into the VSIMS 

database, notify DLA Troop Support FTSC telephonically @ (215) 737-7773/7771 (DSN 444)

or Email: IndividualRationInspectionReporting@dla.mil.

IV. SAMPLING AND EXAMINATION TABLES.

TABLE A 1/ 2/ 3/ 4/ 5/

SAMPLING CRITERIA FOR INSPECTION OF 

SHIPPING CONTAINERS (NORMAL INSPECTION)

LOT SIZE 4/

(modules)

SAMPLE SIZE 5/

(cases A+B)

DEFECT CLASS ACTION NUMBER

1-250 6 modules

(6 A + 6 B cases)

Major B

Minor

1

3

251-17,500 20 modules

(20 A + 20 B cases)

Major B

Minor

2

8

17,501-250,000 32 modules

(32 A + 32 B cases)

Major B

Minor

3

11

> 250,000 50 modules

(50 A + 50 B cases)

Major B

Minor

4

15

1/ For use with Table C.

2/ American National Standard ANSI/ASQ Z1.4 was the basis for the sampling tables within this 

appendix.

3/ At time of receipt or turn-in only equal numbers of unopened case A and B should be 

accepted. There should be equal numbers of case A and case B unless an odd number of cases 

are received. If an odd number of cases are received, there will be one extra of case A or B, 

which will not affect inspection or recommendations. If there are additional unequal numbers of 

case A and B, report the discrepancy to the Accountable/Receiving officer and recommend 

rejection of unmatched cases. At the request of the accountable officer, the inspector may 

perform a separate inspection of the unmatched MRE cases as a separate lot. In such an 

inspection, sample size will be IAW with sampling tables as a separate lot. MREs of a single 

type will not be placed in Condition Code A. They must be stored and issued separately.

4/ Lot Size is expressed as “Modules”, meaning total number of “A” & “B” cases (e.g., If you 

have 50 A cases and 50 B cases, then you have 50 modules as your lot size).
APP A

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5/ Total sample size is comprised of 50% A cases and 50% B cases. When A & B cases are 

combined, they create a completed module.

TABLE B 1/ 2/ 3/

SAMPLING CRITERIA FOR INSPECTION OF SHIPPING CONTAINERS 

(SPECIAL INSPECTION)

LOT SIZE 2/

(modules)

SAMPLE SIZE 3/

(cases A+B)

DEFECT CLASS ACTION NUMBER

1-75 3 modules

(3 A + 3 B cases)

Major B

Minor

1

3

76-250 10 modules

(10 A + 10 B cases)

Major B

Minor

2

8

251-600 16 modules

(16 A + 16 B cases)

Major B

Minor

3

11

601-1,600 25 modules

(25 A + 25 B cases)

Major B

Minor

4

15

1,601-5,000 40 modules

(40 A + 40 B cases)

Major B

Minor

6

22

5,001-17,500 63 modules

(63 A + 63 B cases)

Major B

Minor

8

31

> 17,500 100 modules

(100A + 100B cases)

Major B

Minor

11

45

1/ For use with Table C.

2/ Lot Size is expressed as “Modules”, meaning total number of “A” & “B” cases (e.g., If you 

have 50 A cases and 50 B cases, then you have 50 modules as your lot size).

3/ Total sample size is comprised of 50% A cases and 50% B cases. When A & B cases are 

combined, they create a completed module.

TABLE C 1/ 2/

SHIPPING CONTAINER DEFECTS

CATEGORY DEFECT

MAJ B MINOR

501 Evidence of rodent or insect infestation on or in

the shipping container. 2/

502 Container damaged, contents exposed or

affected.

601 Container damaged, contents not exposed or

affected.
APP A

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616

618

619

620

623

Missing TTI.

Shrink Wrap is torn or does not cover all four 

sides of pallet.

TTI is attached to case strap. 

Exterior of case shows mold growth. 

Case strap or straps missing.

1/ For use with Table A and B.

2/ Requires immediate corrective action according to local Pest Management Program.

TABLE D 1/ 2/ 3/

SAMPLING CRITERIA FOR CLOSED PACKAGE INSPECTION OF 

MENU BAGS AND CONTENTS INCLUDING ACCESSORY

BAGS AND CONTENTS (NORMAL INSPECTION)

LOT SIZE

(Menus)

SAMPLE SIZE

(Menus)

DEFECT CLASS 

AND ACTION NUMBERS

MAJ A MAJ B MIN

24 - 6,000 24

1 1 15

> 6,001 48

1 1 33

1/ For use with Table F and G.

2/ Sample menus will be selected from the shipping containers selected for the Table A 

examination.

3/ All defects noted on menu bags and contents and accessory bags and contents will be 

combined and compared to the normal inspection action numbers.

TABLE E 1/ 2/

SAMPLING CRITERIA FOR CLOSED PACKAGE INSPECTION OF 

MENU BAGS AND CONTENTS INCLUDING ACCESSORY BAGS 

AND CONTENTS (SPECIAL INSPECTION)

LOT SIZE

(Components)

SAMPLE SIZE

(Components)

DEFECT CLASS 

AND ACTION NUMBERS

MAJOR A MAJOR B MINOR

24 – 36,000 24 1 2 9

> 36,001 48 1 3 11

1/ For use on Table F and G.

2/ On special inspections, compare separate component inspection results to the action numbers.
APP A

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TABLE F 1/ 2/

UNOPENED MENU BAG DEFECTS

CATEGORY DEFECT

MAJOR

A

MAJOR

B

MINOR

503 Rodent damage/insect infestation of menu bag.

2/

514 Less than 12 menus in a case.

602 Visible tear/cut/hole/open seam in menu bag.

1/ For use with Tables D and E.

2/ Requires immediate corrective action according to local Pest Management Programs.

TABLE G 1/ 2/ 3/ 4/ 5/ 6/

CLOSED PACKAGE DEFECTS OF

FOOD COMPONENTS AND ACCESSORY BAG ITEMS

CATEGORY DEFECT

MAJOR 

A

MAJOR 

B

MINOR

401 Swollen pouch. 3/

402 Tear/cut/hole/open seal in primary package of

peanut butter cheese spread, or

thermostabilized component.

406 Menu bag is missing the entrée.

504 Rodent damage/insect infestation of accessory

bag. 2/

505 Complete loss of menu. 4/

506 Tear/cut/hole/open seal in primary package

(other than those covered by defect 402 or

608).

507 Inadequate vacuum with moderate to extreme

effect on product. 5/
APP A

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508

509

513

515

603

604

605

606

607

608

609

610

617

Foldover wrinkle extending into the seal such 

that the closure seal is reduced to less than 1/16 

inch (retorted and thermostabilized pouches 

only).

Presence of entrapped matter (for example, 

product, moisture, grease, etc.) that reduces the 

closure seal to less than 1/16 inch, or seal area 

width not a continuous 1/16 inch around the 

pouch.

Missing Secondary Component from menu 

bag, or primary component other than the 

entrée is missing.

Accessory pouch missing from the menu bag.

Visible tear/cut/hole/open seam in accessory 

bag.

Rupture of normal appearing cheese spread or 

peanut butter package when kneaded.

Presence of delamination when multi-layered 

laminate is used. (not applicable to dehydrated 

components).

Inadequate vacuum, product not affected or 

only slightly affected. 5/

Unserviceable paperboard sleeve or insert card

carton (e.g., missing, severely torn, sleeve or 

card do not match the entrée, fruit, or starch 

component).

Tear/cut/hole/open seal or loose lid (hot sauce) 

in package of ancillary component.

Presence of delamination when multi-layered 

laminate is used. (dehydrated components).

Abrasion in the exterior surface of retorted or 

thermostabilized pouches.

Ancillary component missing from the menu 

bag.
APP A

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621

622

Missing tear notch on food component or 

accessory bag.

Spoon or eating utensil missing from the menu 

bag.

1/ For use with Table D and E.

2/ Requires immediate corrective action according to local Pest Management Programs. 

3/ Cake items often exhibit more internal air than thermostabilized items. Do not score as 

swellers due solely to their naturally puffy appearance.

4/ Score when one or more defective components cause the entire menu to be unserviceable. For 

example, one or more leaking, ruptured, or contaminated packages may affect the other 

components. See Table k, for further explanation.

5/ See component Monograph (defects 507 and 606 apply to vacuum packaged items only).

6/ See component Monograph.

TABLE H 1/ 2/ 3/

SAMPLING CRITERIA FOR DESTRUCTIVE OPEN 

PACKAGE INSPECTION (DOPI) (NORMAL INSPECTION)

LOT SIZE

(Menus)

SAMPLE SIZE

(Menus)

DEFECT CLASS 

AND ACTION NUMBERS

MAJ A MAJ B MINOR

24 - 6,000 24

1 1 15

6,001 or more 48

1 1 33

1/ For use with Table J.

2/ Sample menus will be selected from those shipping containers selected for the Table A 

examination.

3/ All defects noted will be combined and compared to the normal inspection action numbers.

TABLE I 1/

SAMPLING CRITERIA FOR DESTRUCTIVE OPEN 

PACKAGE INSPECTION (DOPI) (SPECIAL INSPECTION)

LOT SIZE

(Components)

SAMPLE SIZE

(Components)

DEFECT CLASS 

AND ACTION NUMBERS

MAJOR A MAJOR B MINOR

1 – 3,000 12 1 1 8

3,001 - 6,000 20 1 2 9

6,001 - 36,000 32 1 3 10
APP A

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36,001 or more 50 1 3 11

1/ For use with Table J.

TABLE J 1/ 2/ 3/

DESTRUCTIVE OPEN PACKAGE INSPECTION (DOPI) DEFECTS

CATEGORY DEFECT

MAJOR 

A

MAJOR 

B

MINOR

403 Evidence of rodent damage/insect infestation in product.

2/

404 Product off conditions as evidenced by abnormal odor,

color, flavor, or texture suggesting contamination and/or

spoilage for no apparent reason (e.g., package failure not

evident).

405 Foreign material present, affecting wholesomeness (e. g.,

glass, metal, wire).

510 Primary component fails to rehydrate (moderate to

extreme) or dissolve (extreme).

511 Moderate to extreme texture, odor, color, or flavor

change in a primary component not affecting

wholesomeness (product unlikely to be consumed under

conditions of intended use).

512 Mechanical damage to primary component significantly

affecting serviceability.

611 Slight texture, odor, color, or flavor change in a primary

component not affecting wholesomeness.

612 Primary component fails to rehydrate (slight) or dissolve

(slight to moderate).

613 Moderate to extreme texture, odor, color, or flavor

change in a secondary or ancillary component not

affecting wholesomeness.
APP A

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614

615

Secondary or ancillary component fails to rehydrate or 

dissolve (moderate to extreme).

Evidence of mechanical damage to secondary or 

ancillary component significantly affecting 

serviceability (e.g., crushed gum).

1/ For use with Table H and I.

2/ Requires immediate corrective action according to local Pest Management Programs. 

3/ Specify defect(s) observed. Enter all specific defect codes that apply and a narrative 

description when appropriate.

TABLE K

SPECIFIC DEFECT CODES

A. INSECT / RODENT

A1. Rodent.

A2. Insect.

A3. Other (describe).

B. PACKAGING, PACKING, MARKING, LABELING AND UNITIZATION

B1. Essential case markings missing.

B2. Essential case markingsillegible.

B3. Essential case markingsincorrect.

B4. Essential Labeling missing.

B5. Essential Labeling illegible.

B6. Essential labeling incorrect.

B7. Improperly unitized load.

B8. Unit load failure.

B9. Missing tear notch.

B10. Tear notches ripped or torn.

B11. Sifter (see Monographs).

B12. Inadequate vacuum.

B13 Delamination (separation of layers in laminate material).

B14. Foldover wrinkle.

B15. Entrapped matter or seal area width not a continuous 1/16 inch around the pouch.

B16. Abrasion.

B17. Sweller.

B18. Leaker.

B19. Other (describe).

C. TEXTURE CHANGES

C1. Too thick or pasty.

C2. Chewy / gummy.

C3. Mealy.

C4. Tough / stringy.

C5. Caked or hardened.

C6. Brittle.

C7. Crumbly, cracking.

C8. Excessively dry.

C9. Loss of crispness.

C10. Soft / mushy.

C11. Curdled.

C12. Gritty / grainy.
APP A

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C13. Spongy / rubbery.

C14. Syneresis (The contraction of a gel, or a homogeneous colloid system, when left standing separates 

into two phases: a coherent gel and a liquid. A good example is the separation or weeping of liquid

from a gelatin mold when left sitting in a refrigerator too long).

C15. Liquefaction (passing from dry, solid, or semi-solid) to a liquid state

(e.g., complete loss of gel structure in jelly component).

C16. Caramelized.

C17. Watery gravy or excessive product juices (probably due to product formulation and/or

time-temperature abuse).

C18. Honeycombing.

C19. Coagulation/gelation (beverage base).

C20. Other (describe).

D. ODOR CHANGES

D1. Medicinal, vitamin-like.

D2. Chemical odor, solvent-like/turpentine/paint-like.

D3. Plastic-like.

D4. Hay-like (oxidized).

D5. Fermented.

D6. Scorched/burnt.

D7. Sulfur-like.

D8. Musty, moldy, mildew.

D9. Overripe.

D10. Not ripe.

D11. Stale.

D12. Cardboard.

D13. Soured.

D14. Putrid.

D15. Acidic/vinegary.

D16. Other (describe).

E. FLAVOR CHANGES

E1. Loss of flavor, flat, bland.

E2. Chemical flavor, solvent-like, turpentine/paint-like.

E3. Medicinal, vitamin-like.

E4. Plastic-like.

E5. Hay-like (oxidized).

E6. Bitter.

E7. Burnt.

E8. Soapy.

E9. Musty, moldy, mildew.

E10. Rancid (this may also be an odor change).

E11. Stale.

E12. Fermented.

E13. Earthy.

E14. Tart, acidic.

E15. Overripe.

E16. Green, not ripe.

E17. Tobacco.

E18. Sweet, perfume like, flowery.

E19. Metallic.

E20. Excessively over-processed /scorched.

E21. Canned.

E22. Putrid (this may also be an odor change).

E23. Sour.

E24. Excessively salty.
APP A

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E25. Other (describe).

F. APPEARANCE CHANGES

F1. Darkened.

F2. Bloomed, blotchy (e.g., chocolate).

F3. Oily, oiled-off (partial disintegration of an oil in water emulsion whereby a film, 

pockets, or droplets of oil form on the surface of the product or within the

product).

F4. Off-color (e.g., pink, off-white, reddish, green).

F5. Cloudiness (beverage bases except orange).

F6. Webbing (caffeine leeching).

F7. Other (describe).

G. FOREIGN MATERIAL

G1. Potentially hazardous(e.g., glass, splinters, metal).

G2. Not potentially hazardous.

G3. Other (describe).

H. COMPLETE LOSS OF MENU (Does Not Consider Caloric Count)

NOTE: The purpose of this defect category is to enable inspectors and evaluators of the inspection data to properly 

identify menus that contained one (or more) leaking component that adversely affected the entire meal. For example, 

if an applesauce pouch leaks, the entire menu may be unfit for use because of the mold growth that would likely

occur inside the menu bag.

H1. Due to one leaking or ruptured component.

H2. Due to more than one leaking or ruptured component.

H3. Due to one or more components contaminated by insecticide/pesticide.

H4. Due to one or more components contaminated by an unidentified substance.

H5. Other (describe).

J. MISSING COMPONENTS/MENUS

J1. Required component(s) missing from menu.

J2. Required menus missing.

J3. Required eating utensil (spoon) missing.
APP A

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TABLE N 1/ 2/ 3/ 4/ 5/

CONDITION CODE CRITERIA

DEFECTS FROM SPECIAL INSPECTION RESULTS

(COMPONENTS THAT EQUALS OR EXCEEDS 

AN ACTION NUMBER)

CATEGORY

CONDITION CODE A MAJOR A MAJOR B MINOR

Primary 0 0 1

Secondary 0 1 2

Ancillary 0 1 2

CONDITION CODE B

Primary 0 1 2

Secondary 0 2 3

Ancillary 0 2 3

CONDITION CODE H, J, or L

(see note 5)

Primary 1 2 NA

Secondary 1 3 NA

Ancillary 1 3 NA

1/ Lots determined to be unwholesome will be classified Condition Code J until final disposition 

is made by the responsible veterinarian.

2/ Each column lists the maximum number of components allowed to equal or exceed an action 

number for that category (Note this is the number of defective components with the same defect, 

not the total number of defects for the same component. For example, multiple observations of 

darkened hot sauce would be counted as one ancillary component with a Major B defect.

Likewise, components that are identical except for the flavoring are also grouped together. If 

both the jalapeno cheese spread and the bacon cheese spread show significant darkening, that 

would be one primary component with a Major B defect).

3/ Each row lists the maximum number of components allowed to equal or exceed an action 

number by component classification.

4/ Compare the number of components from the inspection that equals or exceeds the special 

inspection action numbers for each category. If the number in any row/column intersection is 

exceeded, the lot must be downgraded to the next lower Condition Code.

5/ For lots that fail inspection and do not meet a serviceable condition code, a condition code of 

J or H is assessed. If it is necessary to send samples to the lab for food safety or productionrelated defects, or to investigate the lot further; then assess a condition code of J. If condition J is 

assessed, this will need to be revised once the lab evaluation or investigation is complete.

Changing the condition code after the report is submitted is the responsibility of the report 

approver. If the defects have a readily explainable cause, such as heat stress, physical damage, or 

infestation, then Condition Code H (condemnation) is appropriate. Condition Code L means that 

warranty action is pending. Warranty inspections will be directed by the contracting officer 

and/or the chain-of-command. Inspectors who are asked to perform a warranty inspection will be 

supplied with specific sampling and inspection instructions.
APP A

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25

V. INSPECTION RECORDS.

A. Inspection Form. All inspections will be entered on DLA Troop Support Form 5117. 

Local reproduction of DLA Troop Support Form 5117 is authorized.

B. Database. All inspections (except turn-ins) will be entered into the Veterinary Service 

Information Management System (VSIMS) MRE inspection database. Localized copy of DLA 

Troop Support Form 5117 will be completed if inspectors do not have access to this database.

C. Distribution. For DLA owned/controlled stocks, one copy of the VSIMS MRE Inspection 

database inspection report will be provided to the accountable officer. Copies of all reports not 

on the VSIMS MRE Inspection database will also be maintained in the local quality history files.

Inspections resulting in less than Condition Code A status not placed in the VSIMS database 

must be telephonically reported to DLA Troop Support -FTSC (215) 737-7771/7773 (DSN 444)

or Email: IndividualRationInspectionReporting@dla.mil. Other distribution will be according to 

the directives of the responsible inspection agency and/or Military Service.