ACR-M-033

 27 August 2012 

1

SECTION C

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

C-1 ITEM DESCRIPTION

ACR-M-033, MEAL, READY-TO-EATTM (MRETM), ASSEMBLY REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

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

TABLE I. Components

Component Reference

Entrées

Asian Style Beef Strips with Vegetables PCR-A-005

Beef Patty, Grilled

 Jalapeno Pepper Jack

PCR-B-029A

Flavor 2

Beef Ravioli in Meat Sauce PCR-B-021A

Beef Stew PCR-B-020A

Beef Taco PCR-B-054

Brisket Entrée (Gravy with Seasoned Beef Brisket Slices) PCR-B-050

Cheese Tortellini in Tomato Sauce PCR-C-020A

Chicken Fajita PCR-C-055

Chicken, Noodles and Vegetables, in Sauce PCR-C-021A

Chicken Pesto Pasta PCR-C-069

Chicken with Tomatoes and Feta Cheese PCR-C-077

Chili and Macaroni PCR-C-027A

Chili with Beans PCR-C-062

Meatballs in Marinara Sauce PCR-M-015

Mexican Style Chicken Stew PCR-M-016

Penne with Vegetable Sausage Crumbles in Spicy

Tomato Sauce, Made with Whole Grain Penne Rigate

PCR-P-036

Type II

Pork Sausage in Cream Gravy PCR-P-047

Pork Sausage Patty, Maple Flavored PCR-P-045

Ratatouille (Mixed Vegetables and Penne) PCR-R-012

Rib Shaped Barbecue Flavor Pork Patty PCR-R-013

Southwest Beef and Black Beans PCR-S-018

Spaghetti with Beef and Sauce PCR-S-002
ACR-M-033

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TABLE I. Components – Continued

Component Reference

Tuna, Flexible Pouch, Chunk, Light, Water Packed,

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)

Vegetable Lasagna PCR-V-008

Starches and Soups

Cornbread PCR-C-075

Granola

With Milk and Blueberries

With Milk and Bananas

PCR-G-003A

Type I

Type II

Potato Cheddar Soup Flavored with Bacon PCR-P-046

Potatoes au Gratin PCR-P-048

Potatoes, Mashed, Garlic PCR-P-011A, Flavor II

Refried Beans PCR-R-007

Rice

 Fried Rice

PCR-R-001A

Type IV 

Santa Fe Style Rice and Beans PCR-S-019

Snack Bread, Fortified

 Wheat Snack Bread, Single and Twin Pack

Italian Bread Sticks, Single Pack

Multigrain Snack Bread, Single Pack

PCR-S-009D

Type I, Style A or B

Type IV, Style A

Type V, Style A

White Wheat Snack Bread, Single Pack Type VI, Style A

Tortillas PCR-T-008

Fruits

Apple Pieces in Spiced Sauce PCR-A-001B

Cobbler, Cherry Blueberry PCR-C-058, Flavor I

Fruits, Infused and Dried

 Sliced Cranberries, Not Fortified

Raisins, Not Fortified

A-A-20299B

Type VII, Fortification a

Type IX, Fortification a

Fruits, Wet Pack

Pears, Sweetened, Sliced or Diced

Mixed Fruit, Sweetened

Applesauce, with Raspberry Puree, Sweetened, Reg.

Applesauce, Carbohydrate Enhanced, Sweetened, Reg.

 Applesauce, with Mango and Peach Puree,

 Sweetened, Reg.

PCR-F-002C

Type IV

Type V 

Type VI

Type VII

Type VIII
ACR-M-033

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TABLE I. Components – Continued

Component Reference

Desserts and Snacks

Beef and Turkey Snacks, Cured

Beef, Moist Cured/Kippered, Chopped and Formed,

 Strips, Smoked

Turkey, Moist Cured/Lactate, Natural Style,

 Nuggets, Smoked

A-A-20298B

Variety A, Type II, Style a,

 Class 1, Flavor (a)

Variety B, Type III, Style b,

 Class 4, Flavor (a)

Cakes, Brownies, Muffin Tops, and Filled Cakes

 Cakes

 Vanilla Pound

 Lemon Poppy Seed Pound

 Spice Pound

 Carrot Pound

 Marble Pound

 Brownies

 Fudge Brownie with Chocolate Drops, trans fat free

 Muffin Tops

 Chocolate Banana Nut

 Maple

PCR-C-007E

Type I

 Flavor 1

 Flavor 6

 Flavor 7

 Flavor 10

 Flavor 11

Type II

 Flavor 1, Style 2

Type III

 Flavor 1

 Flavor 2

 Filled Cakes

 Chocolate Pound with Chocolate Filling

Type IV

 Flavor 1

Cheese Spread, Cheddar, Fortified

Plain

With Jalapeno Peppers

 With Bacon

PCR-C-039

Type I

Type II

Type III

Cookies, Regular, Individual Serving Package, Crisp

 

 Sugar, Patriotic 

Oatmeal, Plain

 Oatmeal, Chocolate Chunk

 Chocolate Chip, Plain

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

Bake Type a

 Style D, Shape (b)

 Style I, Flavor 1

 Style I, Flavor 6

 Style J, Flavor 1

Crackers, Fortified

 Plain

 Vegetable

PCR-C-037

 Type I

 Type II

Dessert Powder, Pudding, Regular, Instant,

 Nonfat Dry Milk

 Vanilla 

 Chocolate

A-A-20344A, Type I,

Preparation Method C, Style 1

 Flavor a 

 Flavor b
ACR-M-033

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TABLE I. Components - Continued

Component Reference

Filled Bakery Item

Cinnamon Bun

Apple Turnover

MIL-DTL-32221A

Type II

Type III

First StrikeTM Bar

Chocolate, Regular

Apple-Cinnamon, Regular

PCR-F-001

Flavor I, Style A

Flavor II, Style A

Jelly, Fruit, Standardized, Single, Regular

 U.S. Grade A

 Apple 

 Grape

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

Finished Product Quality a

 Kind A

 Kind M

Nut and Fruit Mix

Nuts and Raisins

Nuts and Raisins with Pan Coated Chocolate Disks

PCR-N-003

Type I

Type II

Nut Butters and Nut Spreads 

 Regular, Stabilized, Fortified, Salted, Conventional

A-A-20328B, Class A, Type a

Fortification 2, Seasoning (a), 

Agricultural Practices (1) 

 Peanut Butter, Smooth

 Peanut Butter, Chunky/Crunchy

 Peanut Spread, Smooth, Chocolate

Style I, Texture 1

Style I, Texture 3

Style II, Texture 1, Flavor 2

Nuts, Shelled, Roasted

Peanuts, Virginia or Runner Type, Dry Roasted, Salted

Cashews, Halves (Splits), Jalapeno

Almonds (Unblanched), Flavored (Smoked and Barbeque)

A-A-20164D

Type V, Style A

Type VI, Size 2, Style C

Type IX, Style C

Preserves (or Jams), Fruit

U.S. Grade A

 Single Fruit, Blackberry, Regular

 Single Fruit, Strawberry, Regular

A-A-20079C, Type I

Finished Product Quality a

Group I, Flavor A, Style 1

Group I, Flavor Q, Style 1

Ranger Bar

 Caramel Apple

Chocolate Covered Chocolate Chip

Cran-apple

 Banana Nut

PCR-R-008B

Flavor II

Flavor III

Flavor IV

Flavor V
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 27 August 2012 

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TABLE I. Components - Continued

Component Reference

Snack Foods

Pretzels, Sticks, Plain, Salted

Filled Pretzels, Cheddar Cheese and Nacho Cheese 

Baked Snack Crackers, Cheddar Cheese and

 Hot and Spicy Cheese

Toasted Corn Kernels, Plain, Salted 

 Cheese Filled Crackers, Cheddar Cheese and

 Pepperoni Pizza

A-A-20195D

Type II, Style C (Flavor 1)

Type II, Style F, Flavor 1 and 2

Type V, Flavor 1 and 2

Type VI, Flavor 1

Type VII, Flavor 1 and 2

 Tortilla-type Filled Crackers, Jalapeno Cheddar Type VIII, Flavor 1

Toaster Pastries, Shelf Stable, Regular, Not fortified,

Rectangular, Enriched Wheat Flour

 Single Serving Packet 

 Frosted Brown Sugar Cinnamon, Without Sprinkles

 Frosted Chocolate Chip, With Swirled or Drizzled Icing

A-A-20211B, Type I, Fort. b, 

Shape i, Grain Composition (1)

Servings (a)

 Style B, Flavor 3, Frosting (B)

 Style B, Flavor 12, Frosting (C)

Candy

Candy and Chocolate Confections

Toffee, Chocolate Flavored, Roll and Cube

Pan Coated Candy

 Disks, Milk Chocolate, Plain

 Disks, Fruit Flavored, Original

 Disks, Fruit Flavored, Berry

 Disks, Fruit Flavored, Sour

 Disks, Peanut Butter

 Oval/Round, Milk Chocolate, Plain with Peanuts

 Licorice Style Candy, Bite Size, Cherry

 Caffeinated Mints, Round Tablets 

 Peppermint

A-A-20177E

Type II, Style A or B

Type VI

Style A, Flavor 1

 Style A, Flavor 2, Fl. Style a

 Style A, Flavor 2, Fl. Style b

 Style A, Flavor 2, Fl. Style d

 Style A, Flavor 4

 Style B, Flavor 1 

Type X, Shape B, Flavor 1

Type XII, Style A

 Flavor 1
ACR-M-033

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TABLE I. Components - Continued

Component Reference

Beverages

Beverage Bases (Powdered)

Sweetened with Nutritive Sweetener, Small Flat Pouch 

 Fortified with Ascorbic Acid and Maltodextrin

 Orange

 Lemon-Lime

 Tropical Punch

 Sweetened with Non-nutritive Sweetener, Lap or Fin Seal

 Pouch, Fortified with Vitamin C and Calcium 

 Orange

A-A-20098E

Type II, Design E,

Formulation d

 Flavor 1

 Flavor 4

 Flavor 10

Type III, Design D,

 Formulation h

 Flavor 1

Beverage Powder, Carbohydrate Electrolyte, Flat Pouch 

Fruit Punch

 Grape

Lemon-Lime

 Orange

PCR-B-013A, Design A

Flavor I

Flavor II

Flavor III

Flavor IV

Cocoa Beverage Powder, Fortified,

Flat Interlocking Closure Pouch

PCR-C-041,

Design B

Cocoa Beverage Powder, Sugar Sweetened,

 without Marshmallows, Chocolate Hazelnut,

Flat Interlocking Closure Pouch

A-A-20189B, Type I, Style B,

Flavor F

Design B

Dairyshake Powder, Fortified with Calcium and Vit. D

trans Fat Free, Flat Interlocking Closure Pouch

 Vanilla

 Chocolate

 Strawberry

 Strawberry Banana

PCR-D-002B, Type 2, 

Design B

 Flavor I

 Flavor II

 Flavor III

 Flavor IV

Drink Mixes, Coffee (Flavored and Unflavored),

Flavored Instant Cappuccino, Regular

 Flat Interlocking Closure Pouch

 French Vanilla

 Mocha

 Irish Cream

A-A-20336A

Type V, Style A

 Design B

 Flavor 1

 Flavor 2

 Flavor 4

Other Items

Bag, Hot Beverage MIL-PRF-32176

Barbecue Sauce, Plain/Regular, Without Fruit Purees A-A-20335A, Flavor I, Type B

Fork, Knife and Spoon, Picnic (Plastic), High Impact

Spoon, MRE, 7-inch (Brown)

A-A-3109B, Type IV, Item 13

Hot Sauce, 1/8 fluid ounce pouch

Extra Hot 4x

A-A-20097F

Type II 
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TABLE I. Components - Continued

Component Reference

Ketchup, Regular A-A-20346A, Flavor 1

Mayonnaise, Salad Dressing and Tartar Sauce

Mayonnaise, Fat Free

A-A-20140D

Type I, Style C

Mustard, Yellow (Salad Style) A-A-20036B, Type I

Natural Butter Flavor Granules, Spray Dried, Regular

2 gram packet

A-A-20351, Type I, Style A,

Package 1

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

Spices and Spice Blends

Red Pepper, Ground

Seasoning Blend, Salt Free, with Herbs and Citrus 

A-A-20001A

Type I, Class Z, Form 1

Type II, Class D, Blend (1)

Syrup, Table, Imitation Maple, Regular Calorie A-A-20124D, Type IV,

Flavor A, Style 1

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

TABLE II. Accessory Components

Component Reference Acc. Pack

Chewing Gum, Tablet, Regular,

Without Caffeine, Xylitol

Sweetened, Peppermint or 

Cinnamon 1/

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

Style (1), Class 3, 

Flavor a or c

All

Hand Cleaner (towelette), 

Unscented, Water Based

A-A-461B, Type II All

Matches, Safety A-A-59489A, Type I, Class B A

Salt, Table, Iodized, 4 grams NaCl Monograph All

Toilet Tissue, Institutional, Folded,

One Ply, Perforated

A-A-59594A, Style II, Type A, Class 

1, Sheet Size b

All

Coffee, Soluble, Freeze Dried, Reg. A-A-20184B, Type III, Style A A, C

Creamer, Non-Dairy, Dry, Regular,

 Original

A-A-20043C, Style I, Flavor A A, C

Sugar, 1/7 ounce A-A-20135D, Type I, Style A A

Beverage Base (Powdered) 1/

Sweetened with Non-Nutritive

Sweetener, Lap or Fin Seal Pouch

 Lemonade, Non-fortified

 Raspberry, Non-fortified

A-A-20098E

Type III

Design D

 Flavor 8, Formulation a

 Flavor 13, Formulation a

B

Sugar Substitutes, 

Non-Carbohydrate Sucralose

A-A-20178A, Type IV C
ACR-M-033

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

 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 with Jalapeno Peppers

Corn Bread

Crackers, Plain

Ranger Bar 1/

Beverage Base, Sweetened with Nutritive 

Sweetener, Fortified 1/

Spice, Red Pepper

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Menu #2

Chicken Fajita 

Refried Beans

Fudge Brownie with Chocolate Drops, trans 

Fat Free

Cheese Spread, Cheddar, with Jalapeno 

Peppers

Tortillas

Nuts 1/

Drink Mix, Flavored Instant Cappuccino, 

Irish Cream

Spice, Seasoning Blend

Accessory Packet B

Spoon

Flameless Ration Heater

Menu #3

Chicken, Noodles and Vegetables, in Sauce

Snack Bread, 1/

Peanut Butter, Smooth

Jelly/Jam 1/

Nut and Fruit Mix, Nuts and Raisins with Pan 

Coated Chocolate Disks

Beverage Base, Sweetened with Nutritive 

Sweetener, Fortified 1/

Hot Sauce, Extra Hot

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Menu #4

Pork Sausage In Cream Gravy

Granola with Milk and Fruit 1/

Cheese Spread, Cheddar, Plain

Crackers, Plain

Toaster Pastry 1/

Beverage Base, Sweetened with Nutritive 

Sweetener, Fortified 1/

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage
ACR-M-033

 27 August 2012 

9

TABLE III. Contents - Continued

Menu #5

Chicken with Tomatoes and Feta Cheese 

Fruit, Infused and Dried 1/

Cheese Spread, Cheddar, Plain

Crackers, Vegetable

First StrikeTM Bar 1/

Candy II 1/

Beverage Powder, Carbohydrate Electrolyte 1/

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Menu #6

Beef Taco

Fruits, Wet Pack 1/

Snack Food, Cheese Filled Crackers 1/

Peanut Butter, Smooth

Tortillas

Jelly/Jam

Beverage Powder, Carbohydrate Electrolyte 1/

Barbecue Sauce

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Menu #7

Brisket Entrée 

Potatoes, Mashed, Garlic

Cookies 1/

Peanut Spread, Chocolate

Tortillas

Candy I 1/

Beverage Base, Sweetened with Nutritive 

Sweetener, Fortified 1/

Natural Butter Granules, Spray Dried

Accessory Packet C

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Menu #8

Meatballs in Marinara Sauce

Potatoes au Gratin

Cheese Spread, Cheddar, Plain

Snack Bread 1/

First StrikeTM Bar 1/

Beverage Powder, Carbohydrate Electrolyte 1/

Accessory Packet C

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Menu #9

Beef Stew

Peanut Butter, Smooth

Jelly/Jam 1/

Snack Bread, Multigrain

Nut and Fruit Mix, Nuts and raisins

Snack Food, Pretzels 

Cocoa Beverage Powder, Chocolate Hazelnut

Hot Sauce, Extra Hot

Accessory Packet B

Spoon

Flameless Ration Heater

Menu #10

Chili And Macaroni

Cake, Pound 1/

Cheese Spread, Cheddar, Plain 

Crackers, Plain

Candy III 1/

Beverage Powder, Carbohydrate Electrolyte 1/

Spice, Red Pepper

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage
ACR-M-033

 27 August 2012 

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TABLE III. Contents - Continued

Menu #11 Vegetarian

Vegetable Lasagna

Fruit, Wet Pack 1/

Cookies 1/

Peanut Butter, Chunky/Crunchy

Crackers, Plain

Candy I 1/

Drink Mix, Flavored Instant Cappuccino, 

French Vanilla

Hot Sauce, Extra Hot

Accessory Packet B

Spoon

Flameless Ration Heater

Menu #12 Vegetarian

Penne with Vegetable Sausage Crumbles in 

Spicy Tomato Sauce, Whole Grain Penne

Toaster Pastry 1/

Dessert Powder, Pudding 1/

Snack Bread 1/

Peanut Butter, Smooth

Beverage Powder, Carbohydrate Electrolyte 1/

Hot Sauce, Extra Hot

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage 

Menu #13 Vegetarian

Cheese Tortellini in Tomato Sauce

Fruit, Wet Pack 1/

First StrikeTM Bar 1/

Peanut Butter, Smooth

Crackers, Plain

Candy II 1/

Beverage Powder, Carbohydrate Electrolyte 1/

Spice, Seasoning Blend

Accessory Packet B

Spoon

Flameless Ration Heater

Menu #14 Vegetarian

Ratatouille 

Fruits, Infused and Dried 1/

Cake, Pound 1/

Peanut Butter, Smooth

Crackers, Plain

Dairyshake Powder, trans Fat Free 1/

Spice, Seasoning Blend

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage
ACR-M-033

 27 August 2012 

11

TABLE III. Contents - Continued

Menu #15

Mexican Style Chicken Stew

Santa Fe Rice And Beans

Snack Food, Cheese Filled Pretzels 1/

Cheese Spread, Cheddar, with Jalapeno

Crackers, Vegetable

Candy II 1/

Beverage Base, Sweetened with Nutritive 

Sweetener, Fortified 1/

Spice, Red Pepper

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage 

Menu #16

Rib Shaped Barbecue Flavor Pork Patty

Potato Cheddar Soup Flavored with Bacon 

Beef Snacks, Strips

Peanut Butter, Smooth

Snack Bread, Wheat, Twin Pack

Candy, Caffeine Mints

Jelly/Jam 1/

Beverage Base, Sweetened with Nutritive 

Sweetener, Fortified 1/

Barbecue Sauce

Accessory Packet B

Spoon

Flameless Ration Heater

Menu #17

Pork Sausage Patty, Maple Flavored

Muffin Top, Maple

Cheese Spread, Cheddar, Plain

Crackers, Plain

Nut and Fruit Mix, Nuts and Raisins

Beverage, Sugar Free, Orange, Fortified with 

Vitamin C

Syrup

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage 

Menu #18

Beef Ravioli

Cheese Spread, Cheddar, Plain

Snack Bread 1/

Snack Food, Toasted Corn Kernel

Fruit, Infused and Dried 1/

Beverage Base, Sweetened with Nutritive 

Sweetener, Fortified 1/

Hot Sauce, Extra Hot

Accessory Packet C

Spoon

Flameless Ration Heater

Bag, Hot Beverage 
ACR-M-033

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12

TABLE III. Contents - Continued

Menu #19

Beef Patty, Jalapeno Pepper Jack

Cobbler, Cherry Blueberry

Snack Bread, Wheat, Twin Pack

Cheese Spread, Cheddar, Bacon

Cookies 1/

Cocoa Beverage Powder

Ketchup

Mustard

Accessory Packet B

Spoon

Flameless Ration Heater

Menu #20

Spaghetti with Beef and Sauce

Fruits, Infused and Dried 1/

Cheese Spread, Cheddar, Plain

Snack Food, Pretzels, Sticks

Snack Bread, Multigrain

Candy III 1/

Beverage Base, Sweetened with Nutritive 

Sweetener, Fortified 1/

Hot Sauce, Extra Hot

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Menu #21

Tuna, Lemon Pepper

Tortillas

Cake, Pound 1/

Snack Food, Baked Snack Cracker 1/

Nuts 1/

Dairyshake Powder, trans Fat Free 1/

Mayonnaise, Fat Free

Spice, Seasoning Blend

Accessory Packet B

Spoon

Menu #22

Asian Style Beef Strips with Vegetables

Peanut Butter, Chunky/Crunchy

Jelly/Jam 1/

Snack Bread 1/

Fried Rice

Candy I 1/

Cocoa Beverage Powder

Accessory Packet C

Spoon

Flameless Ration Heater

Bag, Hot Beverage
ACR-M-033

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13

TABLE III. Contents - Continued

Menu #23

Chicken Pesto Pasta

Cheese Spread, Cheddar, Plain

Italian Bread Sticks 

Filled Bakery Item 1/

Cookies, Sugar, Patriotic

Beverage Powder, Carbohydrate Electrolyte 1/

Spice, Red Pepper

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage 

Menu #24

Southwest Beef and Black Beans

Apple Pieces in Spiced Sauce

Muffin Top, Chocolate Banana Nut

Turkey Nuggets

Cheese Spread, Cheddar with Jalapeno 

Peppers

Tortillas

Drink Mix, Flavored Instant Cappuccino, 

Mocha

Accessory Packet B

Spoon

Flameless Ration Heater

1/ Flavors or types, as applicable, shall be procured in equal quantities and assembled in a 

uniform distribution in accordance with table IV:
ACR-M-033

 27 August 2012 

14

TABLE IV. Menu distribution

Item Menu Flavor

Beverage Base, Sweetened 

with Nutritive Sweetener, 

Fortified

1, 3, 4, 7,15, 

16, 18, 20

Orange, lemon-lime and tropical punch

Beverages with 

Carbohydrate Electrolyte

5, 6, 8, 10, 

12, 13, 23

Fruit punch, grape, lemon-lime and orange

Cakes, Pound 10, 14, 21 Vanilla, lemon poppy, spice, carrot, marble, and 

chocolate with chocolate filling

Candy I 7, 11, 22 Chocolate toffee rolls, toffee chocolate cubes and 

licorice

Candy II 5, 13, 15 Pan coated candy: plain chocolate disks, peanut 

butter disks and chocolate with peanuts 

oval/round

Candy III 10, 20 Original, berry and sour fruit disks

Cookies 7, 11, 19 Oatmeal, chocolate chip, and oatmeal chocolate 

chunk

Dairyshake Powder, trans

Fat Free

14, 21 Vanilla, chocolate, strawberry and strawberrybanana

Dessert Powder, Pudding 12 Vanilla and chocolate

Filled Bakery Items 23 Cinnamon bun and apple turnover

First StrikeTM Bars 5, 8, 13 Chocolate and apple-cinnamon

Fruit, Infused and Dried 5, 14, 18, 20 Cranberries and raisins

Fruit, Wet Pack 6, 11, 13 Raspberry applesauce, carbohydrate enhanced 

applesauce, mango/peach applesauce, pears, and 

mixed fruit

Granola with Milk and Fruit 4 With blueberries and with banana

Jams and Jellies 3, 6, 9, 16,

22

Blackberry, strawberry, apple and grape

Nuts 2, 21 Dry roasted peanuts, jalapeno cashews, smoked 

almonds, and barbecue almonds

Ranger Bar 1 Caramel apple, chocolate covered chocolate chip, 

cran-apple and banana nut

Snack Breads 3, 8, 12,

18, 22

Wheat and white wheat

Snack Foods

 Baked Snack Crackers 21 Cheddar cheese and hot and spicy cheese

 Filled Crackers 6 Cheddar cheese, pepperoni pizza, and jalapeno

tortilla

 Filled Pretzels 15 Cheddar cheese and nacho cheese

Toaster Pastries 4, 12 Frosted brown sugar cinnamon and chocolate 

chip
ACR-M-033

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15

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. 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) Meal bag. The meal bag shall be made from food grade, low density polyethylene 

(LDPE) tubing or tubing made from a blend of food grade, low density polyethylene (LDPE) 

and linear low density polyethylene (LLDPE). Additives may be used in order to improve 

sealability, peelability, tear resistance or other attributes provided all additives are food grade 

and are certified by the FDA as approved for food contact. Polyethylene shall have a 

minimum thickness of 0.010 inch. Inside dimensions of the bag shall not exceed 8-1/2 by

13-1/4 inches. The color of the bag shall conform to number 20219, 30219, 30227, 30279, 

30313, 30324 or 30450 of FED-STD-595, Colors Used in Government Procurement.

One seal shall be a minimum 1/8 inch wide, continuous, peelable seal that forms a hermetic 

closure. The seal shall be designed with an inverted “V” shaped peel indicator along the seal 

path. There shall be a minimum of 1/2 inch between the apex of the “V” and the end of the 

bag. The seal strength of the peelable seal shall be not less than 4 pounds per inch of width 

and shall be not greater than 10 pounds per inch of width. Alternative bag construction, bag 
ACR-M-033

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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.

 B. Assembly.

(1) Subassembly/accessory packet 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, contents 

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) Meal assembly. Each applicable component for each meal as described in table III 

shall be inserted in a meal bag. The bag shall be closed with a heat seal not less than 1/8 inch 

wide. The closure seal shall have an average seal strength of not less than 4 pounds per inch 

of width with no individual specimen test result less than 3 pounds per inch of width. The 

sealed meal bag shall not show any evidence of 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’, ‘B’ or ‘C’, as applicable. 

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

 B. Meal bag. Each meal bag shall be correctly and legibly labeled on at least one face with 

permanent ink or other dark contrasting color with the information contained in accordance 

with Figures 1, 2 or 3, as applicable. The label shall cite the correct Menu number, name of 

entrée, French translation of entrée name (see table V), name and address of assembler, and 

Menus 11-14 shall cite “Vegetarian”. Menus 1-4 and 13-16 shall be printed in accordance 

with Design 1 (Figure 1). Menus 5-8 and 17-20 shall be printed in accordance with Design 2 

(Figure 2). Menus 9-12 and 21-24 shall be printed in accordance with Design 3 (Figure 3).

The French translation printed on the meal bag, in accordance with the design specified 

above, shall be as specified in table V:
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TABLE V. French Translation of Entrée Name

Entrée Name French Translation

Asian Style Beef Strips

 withVegetables

Dés de bœuf aux légumes, à l’asiatique

Beef Patty, 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 Taco Taco au boeuf

Brisket Entrée (Gravy with 

Seasoned Beef Brisket Slices)

Tranches de poitrine de bœuf assaisonné

Cheese Tortellini in Tomato Sauce Tortellini au fromage, sauce tomate

Chicken Fajita Fajita au poulet

Chicken, Noodles and Vegetables, 

 in Sauce

Poulet, nouilles et légumes en sauce

Chicken Pesto Pasta Poulet et pâtes au pesto

Chicken with Tomatoes and Feta

 Cheese

Poulet aux tomates et au fromage Feta

Chili and Macaroni Chili et Macaroni

Chili with Beans Chili aux haricots rouges

Meatballs in Marinara Sauce Boulettes de viande, sauce Marinara

Mexican Style Chicken Stew Ragoût de poulet à la mexicaine

Penne with Vegetable Sausage

Crumbles in Spicy Tomato Sauce

Penne à la saucisse végétale, sauce tomate

 piquante

Rib Shaped Barbecue Flavor Pork

Patty

Travers de porc, saveur Barbecue

Pork Sausage in Cream Gravy Saucisse de porc en sauce crémeuse

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

Ratatouille (Mixed Vegetables and

 Penne)

Ratatouille (mélange de légumes et de Penne)

Southwest Beef and Black Beans Bœuf à la façon “Southwest” aux haricots noirs

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

Tuna, Chunk, Light, Water Packed,

 Lemon Pepper

Miettes de thon au naturel au poivre citronné

Vegetable Lasagna Lasagne aux légumes

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 
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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. [US Army Research, Development and Engineering 

Command; Natick Soldier Research, Development, and Engineering 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 meets 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 

16-11/16 inches in length, 9-1/8 inches in width and 10-1/4 inches in depth.

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 bag
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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.

(2) One side panel of the shipping container shall be marked “MEAL, READY-TOEATTM, 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. In addition, each unit load shall be provided with a Material Safety Data Sheet 

(MSDS), in accordance with MIL-R-44398. The MSDS shall be packaged and attached to 

one side of the unit load. A copy of the MSDS must be included with the shipping papers and 

a copy must also be placed in the vehicle manifest.
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FIGURE 1. Example of Design 1 of Meal Bag Graphics
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FIGURE 2. Example of Design 2 of Meal Bag Graphics
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FIGURE 3. Example of Design 3 of Meal Bag Graphics
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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 of Conformance (CoC) to the appropriate inspection activity. CoCs 

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) Pouch material certification. The pouch 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 meal bag D-1,A(3) ASTM D2103 1/

Color of meal bag and

subassembly/accessory packet

D-1,A(1) and

 D-1,A(3)

Visual evaluation and 

 FED-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

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

examined for the defects listed in table VI. 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 VI. 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.
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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.

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 VII (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 VII. 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 meal bag examination. The filled and sealed meal bags shall be 

inspected for the defects listed in table VIII. The lot size shall be expressed in bags. The 

sample unit shall be one bag. 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 VIII. Assembled meal bag defects

Category Defect

Critical Major Minor

1 Tear or hole or puncture through carton or open carton 

causing a hole in the pouch or obviously wet or stained carton 

due to leaking pouch. 1/

2 Tear or hole or open seal in cheese spread.

3 Swollen cheese spread pouch, or swollen pouch or carton of 

thermostabilized item.

4 Tear or hole or puncture in uncartoned thermostabilized 

pouch.

101 Tear or hole in carton exposing pouch to potential damage.

102 Menu component missing or incorrect assortment for

menu. 2/

103 Meal bag 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 Chocolate toffee rolls or cubes not packaged in barrier pouch.
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TABLE VIII. Assembled meal bag defects - Continued

Category Defect

Critical Major Minor

201 Tear or hole or open seal or split in meal bag.

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

203 Thermostabilized carton flaps open or tear or hole in carton 

not exposing pouch to potential damage.

204 Inverted "V" shaped peel indicator missing or not located as 

specified.

205 Labeling graphics of meal bag not correct.

1/ Applies to cartoned items.

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.

 D. Methods of inspection.

(1) Seal testing. The pouch seals shall be tested for seal strength or internal pressure 

resistance as required in a, b, c, or d, 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 
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Flexible Barrier Materials. The lot size shall be expressed in pouches. The sample unit shall 

be one 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 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 bottom seals 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 approximate uniform rate of 1 pound per square inch gage (psig) per second 

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

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

seals. Any rupture of the pouch or evidence of seal separation greater than 1/16 inch in the 

pouch 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 VI, footnote 2/) shall be 

considered a test failure. Any test failure shall be a major defect and shall be cause for 

rejection of the lot.

 b. Unfilled meal bag. The seals of the unfilled meal bags shall be tested for seal 

strength in accordance with ASTM F88/F88M. The lot size shall be expressed in bags. The 

sample unit shall be one bag. The sample size shall be the number of bags indicated by 

inspection level S-1. Three specimens shall be cut from the sealed end of each bag in the 

sample. Samples shall not be taken from the inverted “V” peel initiation. Any specimen with 

a seal strength less than 4 pounds per inch of width or greater than 10 pounds per inch of 

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

 c. 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 
ACR-M-033

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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 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 bottom seals 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 approximate uniform rate of 1 pound per square inch gage (psig) per second 

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

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

seals. Any rupture of the pouch or evidence of seal separation greater than 1/16 inch in the 

pouch 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 VI, footnote 2/) shall be 

considered a test failure. Any test failure shall be a major defect and shall be cause for 

rejection of the lot.

 d. Meal bag closure. The closure seals of the meal bags shall be tested for seal 

strength in accordance with ASTM F88/F88M. The lot size shall be expressed in bags. The 

sample unit shall be one bag. The sample size shall be the number of bags indicated by 

inspection level S-1. Three specimens shall be cut from the closure seal of each bag in the 

sample. The average seal strength shall be calculated by averaging the three test specimens 

cut from that seal (the sample unit). Any test specimen result less than 3 pounds per inch of 

width shall be cause for rejection of the lot. Any average seal strength of less than 4 pounds 

per inch of width shall be cause for rejection of the lot.

(2) Unfilled meal bag and unfilled preformed subassembly/accessory packet pouch 

seal certification. A CoC may be accepted as evidence that unfilled bags or pouches conform 

to the seal strength requirements specified in D-1,A,(1) and (3). When deemed necessary by 

the government inspector, testing of the unfilled preformed pouches for seal strength shall be 

as specified in E,D(1)a.

 

 E. Packing.

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

containers shall be examined for the defects listed in table IX. 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 IX. 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 Missing meal. 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 bag 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/ Each missing meal is a defect.

(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 Items

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

Perishable and Semiperishable Subsistence

MILITARY SPECIFICATIONS

MIL-PRF-32176 Bag, Hot Beverage

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

MIL-STD-3010 Test Procedures for Packaging Materials

FEDERAL STANDARDS

FED-STD-595 Colors Used in Government Procurement

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
ACR-M-033

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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