PKG & QAP 

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PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS 

FOR MIL-DTL-32141, SANDWICH, SHELF STABLE, FOR OPERATIONAL 

RATIONS 

SECTION D

D-1 PACKAGING

 A. Packaging. One sandwich and one oxygen scavenger shall be packed in a preformed 

or form-fill-seal barrier pouch as described below. The temperature of the sandwich at the 

time of pouch filling shall be not less than 80oF (27oC) nor greater than 135oF (57oC). 

(1) Preformed pouches. 

 a. Pouch material. The preformed pouch shall be fabricated from 0.002 inch 

thick ionomer or polyethylene film laminated or extrusion coated to 0.00035 inch thick 

aluminum foil which is then laminated to 0.0005 inch thick polyester. The three plies 

shall be laminated with the polyester on the exterior of the pouch. Tolerances for 

thickness of plastic films shall be plus or minus 20 percent and tolerance for the foil layer 

shall be plus or minus 10 percent. The material shall show no evidence of delamination, 

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

shall be suitably formulated for food packaging and shall not impart an odor or flavor to 

the product. The exterior surface of the pouch shall be uniformly colored in the range of 

20219, 30219, 30227, 30279, 30313, 30324 or 30450 of FED-STD-595, Colors Used in 

Government Procurement. 

 b. Pouch construction. The pouch shall be a flat style preformed pouch having 

maximum inside dimensions of 6 inches in width by 7-1/4 inches in length. The pouch 

shall be made by heat sealing three edges with 3/8 inch (+ 1/8 inch) wide seals. The side 

and bottom seals shall have an average seal strength of not less than 6 pounds per inch of 

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

of width when tested as specified in E-6,B(1)a. Alternatively, the pouch 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 as specified in E-6,B(1)c. A tear notch shall be made in one or both side seals 

to facilitate opening. A 1/8 inch wide lip may be incorporated at the open end of the 

pouch. 

c. Pouch filling and sealing. One sandwich and one oxygen scavenger shall be 

inserted into the pouch. The pouch shall be sealed. The closure seal width shall be a 

minimum of 1/8 inch. The closure seal shall be free of foldover wrinkles or entrapped 

matter that reduces the effective closure seal width to less than 1/16 inch. Seals shall be 
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free of impression or design on the seal surface that would conceal or impair visual 

detection of seal defects. The average seal strength of the closure seal shall be not less 

than 6 pounds per inch of width and no individual specimen shall have a seal strength of 

less than 5 pounds per inch of width when tested as specified in E-6,B(1)b. Alternatively, 

the filled and sealed pouch 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 as specified in E-6,B(1)c.

 (2) Horizontal form-fill-seal pouches. 

 a. Pouch material. The form-fill-seal pouch shall consist of a formed trayshaped body with a flat-sheet, heat sealable cover or a tray-shaped body with a trayshaped heat sealable cover. The tray-shaped body and the tray-shaped cover shall be 

fabricated from a 3-ply flexible laminate barrier material consisting of, from outside to 

inside, 0.0009 inch thick oriented polypropylene bonded to 0.0007 inch thick aluminum 

foil with 10 pounds per ream pigmented polyethylene or adhesive and bonding the 

opposite side of the aluminum foil to 0.003 inch thick ionomer or a blend of not less than 

50 percent linear, low density polyethylene and polyethylene. The linear low density 

polyethylene portion of the blend shall be the copolymer of ethylene and octene-1, having 

a melt index range of 0.8 to 1.2 G/10 minutes in accordance with ASTM D 1238, 

Standard Test Method for Melt Flow Rates of Thermoplastics by Extrusion Plastometer 

and a density range of 0.918 to 0.922 G/CC in accordance with ASTM D 1505, Standard 

Test Method for Density of Plastics by the Density-Gradient Technique. Alternatively, 

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

outer ply of the laminate. The flat sheet cover shall be made from the same 3-ply 

laminate as specified for the tray-shaped body or tray-shaped cover, except that the 

aluminum foil thickness may be 0.00035 inch. Tolerances for thickness of plastic films 

shall be plus or minus 20 percent and tolerance for the foil layer shall be plus or minus 10 

percent. The material shall show no evidence of delamination, degradation, or foreign 

odor when heat sealed or fabricated into pouches. The material shall be suitably 

formulated for food packaging and shall not impart an odor or flavor to the product. The 

color requirements of the exterior of the pouch shall be as specified in D-1, A(1)a. 

 b. Pouch construction. The tray-shaped body and the tray-shaped cover shall 

be formed by drawing the flexible laminate material into an appropriately shaped cavity. 

The flat cover shall be in the form of a flat sheet of the barrier material taken from roll 

stock. One baked sandwich and one oxygen scavenger (see D-1,A(3)) shall be placed into 

the tray-shaped body of the pouch. Pouch closure shall be effected by heat sealing 

together the cover and body along the entire pouch perimeter. The closure seal width 

shall be a minimum of 1/8 inch. The closure seal shall be free of entrapped matter 

(sandwich crumbs, moisture, etc.) that reduces the effective closure seal to less than 1/16 

inch wide. The closure seal shall have an average seal strength of not less than 6 pounds 
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per inch of width and no individual specimen shall have a seal strength of less than 5 

pounds per inch of width (see E-6,B(1)b). Alternatively, the filled and sealed pouch 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 as specified in E-6,B(1)c. The maximum outside dimensions of the sealed 

pouch shall be 6 inches wide by 6 inches long. A tear notch or serrations shall be 

provided on one or more edges of the pouch to facilitate opening. The sealed pouch shall 

not show any evidence of material degradation, aluminum stress cracking, delamination 

or foreign odor when heat sealed into pouches. Seals shall be free of impression or design 

on the seal surface that would conceal or impair visual detection of seal defects. 

 (3) Oxygen scavenger. The oxygen scavenger shall be constructed of materials 

that are safe for direct and indirect food contact, and shall be suitable for use with edible 

products. The oxygen scavenger shall be in compliance with all applicable FDA 

regulations. 

D-2 LABELING

 A. Pouches. Each pouch shall be correctly and legibly labeled. Printing ink shall be 

permanent black ink or other, dark, contrasting color which is free of carcinogenic 

elements. The label shall contain the following information: 

 (1) Name and flavor of product (letters not less than 1/8 inch high) 

 For Type I Sandwich 

SANDWICH, SHELF STABLE 

 NACHO FLAVORED BEEF 

 or 

 For Type II Sandwich 

SANDWICH, SHELF STABLE 

PEPPERONI 

 or 

 For Type III Sandwich 

SANDWICH, SHELF STABLE 

 HONEY BARBECUED CHICKEN 

or 

 For Type IV Sandwich 

SANDWICH, SHELF STABLE 

 HONEY BARBECUED BEEF 
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or 

For Type V Sandwich 

SANDWICH, SHELF STABLE 

ITALIAN STYLE 

 (2) Ingredients 

 (3) Date 1/ 

 (4) Net weight 

(5) Contactor’s name and address 

(6) Official establishment number (for example, EST-38) 

 (7) “Nutrition Facts” label in accordance with the Nutrition Labeling and 

Education 

 Act (NLEA) and all applicable FDA/USDA regulations 

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

the final digit of the current year followed by the three digit Julian day code. For 

example, 28 September 2006 would be coded as 6271. The Julian day code shall 

represent the day the product was packaged into the pouch. 

D-3 PACKING

 A. Packing for shipment to ration assembler. Not more than 20 pounds of pouched 

product shall be packed in a fiberboard shipping container constructed in accordance with 

style RSC-L, class domestic, variety SW, grade 200 of ASTM D 5118/D 5118M, 

Standard Practice for Fabrication of Fiberboard Shipping Boxes. Each container shall be 

securely closed in accordance with ASTM D 1974, Standard Practice for Methods of 

Closing, Sealing, and Reinforcing Fiberboard Boxes. 

D-4 UNITIZATION

 A. Unit loads. Shipping containers shall be palletized into unit loads in accordance with 

DSCP Form 3507, Loads, Unit: Preparation of Semiperishable Subsistence Items. 

D-5 MARKING

 A. Shipping containers and unit loads. Shipping containers and unit loads shall be 

marked in accordance with DSCP Form 3556, Marking Instructions for Boxes, Sacks and 

Unit Loads of Perishable and Semiperishable Subsistence. 
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SECTION E INSPECTION AND ACCEPTANCE

The following quality assurance criteria, utilizing ANSI/ASQC Z1.4, Sampling 

Procedures and Tables for Inspection by Attributes, are required. Unless otherwise 

specified, Single Sampling Plans indicated in ANSI/ASQC Z1.4 will be utilized. When 

required, the manufacturer shall provide the Certificate(s) of Conformance to the 

appropriate inspection activity. Certificate(s) of Conformance not provided shall be cause 

for rejection of the lot. 

 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. 

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS)

 A. Packaging. 

 (1) Pouch material certification. A Certificate of Compliance may be accepted as 

evidence that the characteristics listed below conform to the specified requirements. 

Requirement Requirement paragraph Test procedures

Thickness of films for laminated 

material 

D-1,A(1)a and D1,A(2)a As specified in ASTM D 2103 

1/ 

Aluminum foil thickness D-1,A(1)a and D1,A(2)a As specified in ASTM B 479 2/ 

Laminated material identification 

and construction 

D-1,A(1)a and D1,A(2)a Laboratory evaluation. 
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Color of laminated material D-1,A(1)a Visual evaluation by FEDSTD-595 3/ 

1/ ASTM D 2103 Standard Specification for Polyethylene Film and Sheeting 

2/ ASTM B 479 Standard Specification for Annealed Aluminum and Aluminum-Alloy 

Foil for Flexible Barrier, Food Contact, and Other Applications 

3/ FED-STD-595 Colors Used in Government Procurement 

 (2) Unfilled preformed pouch certification. A Certificate of Compliance may be 

accepted as evidence that unfilled pouches conform to the requirements specified in 

D-1,A(1)a and b. When deemed necessary by the USDA, testing of the unfilled 

preformed pouches for seal strength shall be as specified in E-6,B(1)a. 

 (3) Filled and sealed pouch examination. The filled and sealed pouches shall be 

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

sample unit shall be one pouch. The inspection level shall be I and the acceptable quality 

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

defects and 2.5 for minor defects. Two hundred sample units shall be examined for 

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

TABLE I. Filled and sealed pouch defects 1/ 

Category Defect 

Critical Major Minor

1 Tear, hole, or open seal. 

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

101 Presence of delamination. 3/ 

102 Unclean pouch. 4/ 

103 Pouch has foreign odor. 

104 Any impression or design on the heat seal surfaces which 

conceals or impairs visual detection of seal defects. 5/ 

105 Not packaged as specified. 

106 Presence of stress cracks in the aluminum foil. 6/ 7/ 
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201 Label missing, incorrect, or illegible. 

TABLE I. Filled and sealed pouch defects 1/ cont’d 

Category Defect 

Critical Major Minor

202 Tear notch or serrations missing or does not facilitate 

opening. 

203 Seal width less than 1/8 inch but greater than 1/16 inch. 

204 Presence of delamination. 3/ 

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

2/ The effective closure seal is defined as any uncontaminated, fusion bonded, continuous 

path, minimum 1/16 inch wide, from side seal to side seal that produces a hermetically 

sealed pouch. 

3/ Delamination defect classification: 

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

propagated to expose aluminum foil at the food product edge of the pouch after manual 

flexing of the delaminated area. To flex, the delaminated area shall be held between the 

thumb and forefinger of each hand with both thumbs and forefingers touching each other. 

The delaminated area shall then be rapidly flexed 10 times by rotating both hands in 

alternating clockwise- counterclockwise directions. Care shall be exercised when flexing 

delaminated areas near the tear notches to avoid tearing the pouch material. After flexing, 

the separated outer ply shall be grasped between thumb and forefinger and gently lifted 

toward the food product edge of the seal or if the separated area is too small to be held 

between thumb and forefinger, a number two stylus shall be inserted into the delaminated 

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

can be made to extend to the product edge of the seal with no discernible resistance to the 

gentle lifting, the delamination shall be classified as a major defect. Additionally, spot 

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

beyond its initial borders is also a major defect. To determine if the laminated area is a 

defect, use the following procedure: Mark the outside edges of the delaminated area using 

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

transversely not closer than 1/4 inch (±1/16 inch) from the delaminated area. The pouch 

shall be flexed in the area in question using the procedure described above. Any 

propagation of the delaminated area, as evidenced by the delaminated area exceeding the 

limits of the outlined borders, shall be classified as a major defect. 
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Minor - Minor delamination of the outer ply in the pouch seal area is acceptable 

and shall not be classified as a minor defect unless it extends to within 1/16 inch of the 

food product edge of the seal. All other minor outer ply delamination in the pouch seal 

area or isolated spots of delamination in the body of the pouch that do not propagate 

when flexed as described above shall be classified as minor defects. 

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

potential to cause pouch damage (for example, glass, metal filings) or generally detracts 

from the clean appearance of the pouch. The following examples shall not be classified as 

defects for unclean: 

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

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

pouch with a clean dry cloth. 

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

face (localized and aggregate). 

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

design on the closure seal surface that could conceal or impair visual detection of seal 

defects, samples shall be furnished to the contracting officer for a determination as to 

acceptability. 

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

7/ The initial examination shall be a visual examination of the closed package. Any 

suspected visual evidence of stress cracks in the aluminum foil (streaks, breaks, or other 

disruptions in the laminated film) shall be verified by the following physical examination. 

To examine for stress cracks, the inside surface of both tray-shaped bodies shall be 

placed over a light source and the outside surface observed for the passage of light. 

Observation of light through the pouch material in the form of a curved or straight line 

greater than 2 mm in length shall be evidence of the presence of stress cracks. 

Observation of light through the pouch material in the form of a curved or straight line 2 

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

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

 B. Methods of inspection. 

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

b, or c, as applicable. 
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 a. Unfilled preformed pouch seal strength testing. The seals of the unfilled 

preformed pouch shall be tested for seal strength in accordance with ASTM F 88, 

Standard Test Method for Seal Strength of Flexible Barrier Materials. The lot size shall 

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

shall be the number of pouches indicated by inspection level S-1. Three adjacent 

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 three 

specimens cut from that side. Any average seal strength of less than 6 pounds per inch of 

width or any test specimen with a seal strength of less than 5 pounds per inch of width 

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

 b. Pouch closure seal testing. The closure seals of the pouches shall be tested 

for seal strength in accordance with ASTM F 88. The lot size shall be expressed in 

pouches. The sample unit shall be one filled and sealed pouch. The sample size shall be 

the number of pouches indicated by inspection level S-1. 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 adjacent 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 average seal strength of less than 6 pounds per inch of 

width or any test specimen with a seal strength of less than 5 pounds per inch of width 

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

 c. Internal pressure test. 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 and the distant between 

restraining plates shall be 1/2 inch. For testing the closure seal, the bottom seal shall be 

cut off. The pouches shall be emptied prior to testing. If a four-seal tester (designed to 

pressurize filled pouches by use of a hypodermic needle through the pouch wall) is used, 

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

on the four-seal tester shall be as close to 1/2 inch as possible while accommodating the 

thickness of the product, the product may be manipulated to fit within the confines of the 

restraining apparatus 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 II, 

Comment [U1]: Natick case ES08-

085 (DSCP-SS-08-97324) change 02, 19-

MAY-08 

(1) Sentence 3, line 5, after “bottom seals 

of the pouch”, insert “and the distant 

between restraining plates shall be 1/2 

inch.” 

(2) Sentence 7, line 11, after “four-seal 

tester” insert “shall be as close to 1/2 inch 

as possible while accommodating the 

thickness of the product, the product may 

be manipulated to fit within the confines 

of the restraining apparatus.” 

(3) Sentence 7, line 13, delete “equal to 

the thickness of the product +1/16 inch” 
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footnote 2/) shall be considered a test failure. Any test failure shall be classified as a 

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

 C. Packing. 

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

containers shall be examined for the defects listed in table II below. 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. 

TABLE II. Shipping container and marking defects

Category Defect 

Major Minor

101 Marking missing or incorrect or illegible. 

102 Inadequate workmanship. 1/ 

201 More than 20 pounds of product. 

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. 

 D. Unitization. 

 (1) Unit load examination. The unit load shall be examined in accordance with the 

requirements of DSCP Form 3507, Loads, Unit: Preparation of Semiperishable 

Subsistence Items. Any nonconformance shall be a major defect. 

SECTION J REFERENCE DOCUMENTS

DEFENSE SUPPLY CENTER PHILADELPHIA (DSCP) FORMS 

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

of Perishable and Semiperishable Subsistence 

DSCP Form 3507 Loads, Unit: Preparation of Semiperishable 

Subsistence Items 

FEDERAL 
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FED-STD-595 Colors Used in Government Procurement 

NON-GOVERNMENT STANDARDS 

AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI) 

ANSI/ASQC Z1.4-2003 Sampling Procedures and Tables for Inspection 

by Attributes 

ASTM International 

B 479-06 Standard Specification for Annealed 

Aluminum and Aluminum-Alloy Foil for 

Flexible Barrier, Food Contact, and Other 

Applications 

D 1238-04c Standard Test Method for Melt Flow Rates 

of Thermoplastics by Extrusion 

Plastometer 

D 1505-03 Standard Test Method for Density of 

Plastics by the Density-Gradient Technique 

D 1974-98 (2003) Standard Practice for Methods of Closing, 

Sealing, and Reinforcing Fiberboard Boxes 

D 2103-05 Standard Specification for Polyethylene 

Film and Sheeting 

D 5118/D 5118M-05a Standard Practice for Fabrication of 

Fiberboard Shipping Boxes 

F 88-06 Standard Test Method for Seal Strength of 

Flexible Barrier Materials 
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For DSCP Website Posting 

AMSRD-NSR-CF-F 19 May 2008 

TO: DSCP-FTRAA 

SUBJECT: ES08-85 (DSCP-SS-08-97324), Essential document changes to MIL-DTL32141, Sandwich, Shelf Stable, for Operational Rations and Packaging Requirements and 

Quality Assurance Provisions for MIL-DTL-32141, Sandwich, Shelf Stable, for 

Operational Rations 

1. References: 

a. Letter from Mr. Monty Griffith, Bridgford Foods, dtd 5 May 2008 to David 

DeBose, SOPAKCO 

 b. Notice of Hold for lots 8105-8108 of Pepperoni Sticks from Bridgford’s AMS 

USDA inspector Kathy Taggett. 

2. Natick submits the following changes to MIL-DTL-32141, Sandwich, Shelf Stable, 

for Operational Rations for all current, pending and future procurements until the 

document is formally amended or revised: 

a. Para 3.2.1.1 Flour. Delete sentences 3 and 4 entirely; insert the following new 

sentences: “The flour used for preparation of the dough shall have a protein content of 

not less than 12.5 percent. Amylolytic enzyme activity, as determined by the “falling 

number” method shall not be less than 225.” 

 Justification: A review of the CID and the CFR for flour indicated that the falling 

number requirement was incorrect in the paragraph and that a low number indicated 

poorer quality flour (higher enzyme activity), the correction includes an adjustment to 

meet the CID guidelines. In addition the maltose content was a similar indication of flour 

quality and deemed redundant. 

 b. Para 3.2.1.3 Shortening. Sentence 1, after “active oxygen method (AOM)”, 

insert “or a free fatty acid content of less than or equal to 0.04” 

Justification: The intent is to provide a fresh unoxidized shortening and AOM is 

becoming a less used indicator of shortening and oil stability. A review of industry 

testing indicates that Oil Stability Index testing is replacing AOM and when this 

document is updated we hope to have comparative values for the AOM values in OSI 

values. In the mean time the free fatty acid limit will provide an indication of shortening 

quality. 
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c. Para 3.2.1.13 Potassium sorbate, encapsulated. Delete in its entirety. 

Justification: this ingredient is not used in this document’s formulations. 

 d. Para 3.2.1.14 Vital wheat gluten Delete sentences 2 and 3 entirely; insert the 

following new sentence: “Vital wheat gluten shall have a protein content (N x 5.7) of not 

less than 71.0 percent and a moisture content of not more than 6.5 percent.” 

Justification: The requirements for protein and moisture have been determined to be 

sufficient to provide control on this ingredient that is only used if the flour protein is low. 

 e. Para 3.2.2.1 Nacho flavored beef stick. Delete sentences 1 and 2 entirely; insert 

the following new sentences: “The nacho cheese flavored beef stick filling shall be not 

more than 3.5 inches long or more than 1.0 inches in diameter. The stick shall have a 

weight not less than 0.8 ounces (22 grams).” 

 f. Para 3.2.2.2 Pepperoni stick. Delete sentences 1 and 2 entirely; insert the 

following new sentences: “The pepperoni stick filling shall be not more than 3.5 inches 

long or more than 1.0 inches in diameter. The stick shall have a weight not less than 0.8 

ounces (22 grams).” 

 g. Para 3.2.3.1 Tomato paste. Line 2, after “Tomato Paste”, add “or equivalent” 

Justification: Although a product quality of grade A is required a certification from the 

USDA is not needed. A CoC indicating equivalent quality is sufficient. 

h. Para 3.2 5.1 Beef, frozen. Make the following changes 

(1) Line 1, after “knuckles” insert “(North American Meat Processors Association 

(NAMP) 167)”; after “beef rounds”, insert “(NAMP 170)” 

 (2) Delete sentence 4 entirely; insert the following new sentence: 

“The frozen beef shall be certified by the vendor (CoC) identifying the beef cut 

NAMP, freezing date and processing requirements.” 

Justification: To clarify the required cuts of meat and to reduce inspection of in 

process ingredients. 

i. Para 3.2.7.18 Pre-blended spice and seasoning mix. Delete sentence 3 entirely. 

Justification: Labeling the containers of pre-blended spices with the percentage of each 

ingredient is not necessary. Industry does require an ingredient list on the container but 

the verification for compliance to the formula can be on a CoC for the final meat mixture. 

j. Para 3.3.1.1 Preparation and processing of meat used in Types III and IV. 

Formula percentages need to be expressed in tenths except for small or critical 

ingredients to simplify larger batches. Change percentages as follows Chicken or beef: 
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86.06, Chicken or beef broth: 4.7, Rice syrup: 3.7, Glycerol: 3.7, Salt: 1.3, Sodium 

tripolyphosphate: 0.36, Black pepper: 0.18. 

Ingredient Percent by weight

Chicken or beef 1/ 86.13 06 

Chicken or beef broth 4.71

Rice syrup 3.65 7 

Glycerol 3.65 7 

Salt 1.32

Sodium tripolyphosphate 0.36 

Black pepper 0.18 

k. Para 3.3.1.1 a.(2) Delete sentence 4 entirely ; insert the following new sentence: 

“Infusion parameters shall replicate a 24 hour marinade and have been successfully 

accomplished in a 25 minute, 25 rpm, 27 mmHg process schedule.” 

Justification: Industrial vacuum mixers can accomplish infusion in less time and 

the parameters should not be specified. 

l. Para 3.3.1.1a.(3) Make the following changes 

(1) Line 2, after “steam jacketed kettle” insert “or equivalent” 

(2) Delete sentence 2 entirely and insert new sentence: “Excess moisture should 

be drained from the cooked chicken.” 

Justification: A requirement to drain “all” excess moisture is excessive and may 

interfere with moving the mixture from the cooker. 

m. Para 3.3.1.1 b.(2) Delete sentence 4 entirely; insert the following new 

sentence: “Infusion parameters shall replicate a 24 hour marinade and have been 

successfully accomplished in a 25 minute, 25 rpm, 27 mmHg process schedule.” 

Justification: Industrial vacuum mixers can accomplish infusion in less time and 

the parameters should not be specified. 

n. Para 3.3.1.1.b.(3) Make the following changes: 

(1) After “steam jacketed kettle”, insert “or equivalent” 

(2) Delete sentence 2 entirely and insert new sentence: “Excess moisture should 

be drained from the cooked beef.” 

Justification: A requirement to drain “all” excess moisture is excessive and may 

interfere with moving the mixture from the cooker. 

o. Para 3.3.1.2 Preparation and processing of meat used in type V Formula. 

Convert percentages to tenths instead of 100ths. 

Justification: Industrial size batches do not require this level of preciseness. 
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Ingredient Percent by weight

Italian sausage, sweet 80.00

Rice syrup 9.00

Water 5.00

Glycerol 5.00

Salt 1.00

p. Para 3.3.1.2 a.(1) Delete sentence 4 entirely, insert the following new sentence: 

“Infusion parameters shall replicate a 24 hour marinade and have been successfully 

accomplished in a 25 minute, 25 rpm, 27 mmHg process schedule.” 

Justification: Industrial vacuum mixers can accomplish infusion in less time and 

the parameters should not be specified. 

q. Para 3.3.1.2 a.(2) Make the following changes: 

(1) Line 2, after “steam jacketed kettle” insert “or equivalent” 

(2) Delete sentence 3, insert the following new sentence: “Excess moisture should 

be drained from the cooked sausage.” 

Justification: A requirement to drain “all” excess moisture is excessive and may 

interfere with moving the mixture from the cooker. 

r. Para 3.3.2.1 Preparation of honey barbecue sauce. Convert percentages to tenths 

instead of 100ths as follows. 

Justification: Industrial size batches do not require this level of preciseness 

ingredients left in 100ths however do require careful formulation conversion from 

percent to batch formulas. 

Ingredient Percent by weight

Tomato paste 35.98 

Brown sugar 14.9 

Yellow mustard 11.7 

Honey 10.4 

Glycerol 7.7 

Molasses 5.9 

Ground mustard 3.7 

Vegetable oil 3.1 

Salt 2.0 

Worcestershire sauce 2.0 

Onions (dehydrated) 1.5 

Smoke (liquid base) 0.6 

Garlic powder 0.4 

Red pepper 0.06 
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Black pepper 0.06 

s. Para 3.3.2.2 Preparation of filling (types III and IV) Convert percentages to 

tenths instead of 100ths as follows. 

Justification: Industrial size batches do not require this level of preciseness. 

Ingredient Percent by weight

Barbecue sauce 54.1 

Marinated/cooked chicken or beef 44.3 

Encapsulated vinegar powder 1.6 

t. Para 3.3.2.3 Preparation of Italian sauce. Convert percentages to tenths instead 

of 100ths as follows. 

Justification: Industrial size batches do not require this level of preciseness 

ingredients left in 100ths however do require careful formulation conversion from 

percent to batch formulas. 

 

Ingredients Percent by weight

Tomato paste 39.05 

Crushed tomatoes 29.7 

Glycerol 12.3 

Olive oil 3.5 

Parmesan/Romano cheese 5.6 

Onion (dehyd/chopped) 1.8 

Sugar 2.2 

Salt 1.3 

Garlic powder 2.1 

Oregano (ground) 0.6 

Fennel (ground) 0.3 

Basil (ground) 0.3 

White pepper 0.1 

Thyme (ground) 0.1 

Bay leaves (ground) 0.1 

Pepper, red ground 0.05 

u. Para 3.3.2.4 Preparation of filling type V. Convert percentages to tenths instead 

of 100ths as follows. 

Justification: Industrial size batches do not require this level of preciseness. 
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Ingredients Percent by weight

Italian tomato sauce 46.8 

Marinated/cooked sausage 28.2 

Diced pepperoni 22.2 

Mozzarella cheese powder 2.8 

v. Para 3.3.3.1 Preparation of bread for types I, II, and V. Convert percentages to 

tenths instead of 100ths as follows. 

Justification: Industrial size batches do not require this level of preciseness 

ingredients left in 100ths however do require careful formulation conversion from 

percent to batch formulas ingredients left in 100ths however do require careful 

formulation conversion from percent to batch formulas. 

I and II V 

Ingredient Percent by 

weight

Percent by 

weight

Flour, bread 1/ 51.05 49.75 

Water 1/ 27.4 28.8 

Shortening 8.7 8.7 

Glycerol 6.4 6.4 

Yeast (instant dry) 1/ 2.3 2.3 

Salt 1.3 1.3 

Sucrose ester 1.0 1.0 

Oxidizer/conditioner/mix reducer 0.5 0.5 

Gum arabic 0.5 0.5 

Calcium sulfate 0.25 0.25 

Xanthan gum 0.25 0.25 

Glucono delta lactone, encapsulated 0.25 0.15 

Sorbic acid, encapsulated 0.10 0.10 

w. Para 3.3.3.2 Preparation of bread for types III and IV. Convert percentages to 

tenths instead of 100ths as follows. 

Justification: Industrial size batches do not require this level of preciseness 

ingredients left in 100ths however do require careful formulation conversion from 

percent to batch formulas. 

Ingredient Percent by weight

Flour, bread 1/ 50.1 

Water 1/ 28.8 

Shortening 8.6 

Glycerol 6.3 
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Yeast (instant dry) 1/ 2.3 

Salt 1.3 

Sucrose ester 1.0 

Oxidizer/conditioner/mix reducer 0.5 

Gum arabic 0.5 

Calcium sulfate 0.25 

Xanthan gum 0.25 

Sorbic acid, encapsulated 0.10 

 

x. Para 3.3.4.2 Forming of types I and II sandwiches. Delete sentences 1 entirely 

and insert the following: “Types I and II made with a dough weight of 2.0 ounces 

(56.7grams) and meat weight of 0.9 ounces (25.5 grams) and a final product weight of 

2.9 ounces (82.2 grams) prior to proofing and baking have been shown to meet end item 

requirement weights.” 

Justification: Requiring in process weights of sandwiches is a double jeopardy, 

there is an ingredient weight requirement for the sticks and end item finished product 

requirement. 

 y. Para 3.3.4.3 Forming of types III and IV sandwiches. Delete sentences 1 

entirely and insert the following: “The filling weight shall be a minimum 1.3 ounces 

(36.8 grams). Types III and IV made with a dough weight of 2.6 ounces (73.7 grams) 

and filling weight of 1.3 ounces (36.8 grams) and a final product weight of 3.9 ounces 

(111.0 grams) prior to proofing and baking have been shown to meet end item 

requirement weights.” 

z. Para 3.3.4.3.1 Forming of type V sandwich. Delete sentences 1 entirely and 

insert the following: “The filling weight shall be a minimum 1.3 ounces (36.8 grams). 

Types V made with a dough weight of 2.6 ounces (73.7 grams) and filling weight of 1.3 

ounces (36.8 grams) and a final product weight of 3.9 ounces (111.0 grams) prior to 

proofing and baking have been shown to meet end item requirement weights.” 

 a.a Para 3.3.4.4 Proofing. Line 2, after the end of sentence 1, insert the following 

new sentence: “Fluctuations due to opening and closing of proof box doors are acceptable 

as long as end item requirements are met.” 

 b.b. Para 3.3.4.5 Baking. Delete sentence 1; insert the following new sentence: 

“The proofed product shall be fully baked to a minimum internal temperature of 185°F 

(85°C) and until the exterior is a uniform medium golden brown bread crust color.” 
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c.c. Para 3.5. s. Finished product requirements: Delete “For type IV, the beef 

shavings shall be greater ---than 2/32 inch.”; insert “For type IV, clumps of beef shavings 

shall be less than 1/2 inch.” 

 d.d. Para 3.6 Hazard Analysis Critical Control Point (HACCP) Plan. Delete 

sentence 3 entirely; insert the following: “The following are considered by the product 

developer to be critical control points: pH, Aw, baking time and temperature, oxygen 

content of the end-packaged product. If any of these are not addressed in the producers 

HACCP plan, they will established and documented as manufacturing process controls in 

their quality system plan.” 

 e.e. Para 4.2.1 Table I, Product defects, Major 122 Delete “less than 1/32 inches 

or greater than 2/32 inches.” And insert “of clumped shaved beef greater than 1/2 inch.” 

 f.f. Para 6.2.6 Nacho flavored beef stick. Delete “Bridgford Foods - - - Dallas TX 

75247” and insert “Bridgford Foods, 170 North Green Street, Chicago, IL 60607” 

 g.g. Para 6.2.7 Pepperoni Stick. Delete “Bridgford Foods - - - Dallas, TX 75247” 

and insert “Bridgford Foods, 170 North Green Street, Chicago, IL 60607” 

h.h. Para 2.3.at end insert new reference: 

NORTH AMERICAN MEAT PROCESSORS ASSOCIATION (NAMP) 

Meat Buyers Guide 

(Copies of this document are available from www.namp.com or North American Meat 

Processors Association, 1910 Association Drive, Reston, VA 20191.) 
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3. Natick submits the following changes to Packaging Requirements and Quality 

Assurance Provisions for MIL-DTL-32141, Sandwich, Shelf Stable, for Operational 

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

amended or revised: 

a. Section E-6, B. (1) c. Internal pressure test. Make the following changes: 

(1) Sentence 3, line 5, after “bottom seals of the pouch”, insert “and the distant 

between restraining plates shall be 1/2 inch.” 

(2) Sentence 7, line 11, after “four-seal tester” insert “shall be as close to 1/2 inch 

as possible while accommodating the thickness of the product, the product may be 

manipulated to fit within the confines of the restraining apparatus.” 

(3) Sentence 7, line 13, delete “equal to the thickness of the product +1/16 inch”