PCR-H-009

W/Change 02 27 Sep 13

21 June 2000

1

SECTION C

C-1 ITEM DESCRIPTION

PCR-H-009, HAM SLICES IN BRINE, PACKAGED IN A POLYMERIC TRAY, SHELF STABLE

Each component is consumed by combat personnel under worldwide environmental extremes as 

part of an operational ration, and is a source of nutritional intake. 

C-2 PERFORMANCE REQUIREMENTS

 A. Product standard. A sample shall be subjected to first article or product 

demonstration model inspection as applicable, in accordance with the tests and 

inspections of Section E of this Performance-based Contract Requirements document.

 B. Commercial sterility. The packaged food shall be processed until commercially 

sterile.

 C. Shelf life. The packaged product shall meet the minimum shelf life requirement of 

36 months at 80oF.

 D. Appearance. 

(1) General. The finished product shall be ham slices in brine. The packaged food

shall be free from foreign materials. 

(2) Ham slice. The ham slices shall be intact and shall be uniform in size and 

shape after cooking, and shall be practically free of bone or bone fragments, cartilage, 

coarse connective tissue, tendons or ligaments, and glandular material. The ham slices 

shall be practically free of adherent fat, fat pockets and void areas. The ham slices 

shall be free of finely ground, flaked, or otherwise comminuted product. The ham slices 

shall possess a natural cooked ham color. 

 E. Odor and flavor. The packaged food shall have a characteristic cooked ham odor and 

flavor. The packaged food shall be free from foreign odors and flavors.

 F. Texture. The ham slices shall be moist and tender.

 G. Net weight. The average net weight shall be not less than 92 ounces. No individual 

polymeric tray shall have a net weight of less than 90 ounces.

 H. Drained weight of ham slices. The average drained weight shall be not less than 

52.0 ounces. The drained weight of the 36 intact ham slices in an individual polymeric 

tray shall be not less than 50.0 ounces. 

 I. Palatability and overall appearance. The finished product shall be equal to or 

better than the approved product standard in palatability and overall appearance.

 J. Analytical requirements. 

(1) Fat content. The fat content shall be not greater than 6.0 percent. 

 

(2) Salt content. The salt content shall be not less than 1.5 and not greater than 

2.5 percent. 
PCR-H-009

W/Change 02 27 Sep 13

21 June 2000

2

C-3 MISCELLANEOUS INFORMATION

THE FOLLOWING IS PROVIDED FOR INFORMATION ONLY TO PROVIDE THE BENEFIT OF PAST GOVERNMENT 

EXPERIENCE. THIS IS NOT A MANDATORY REQUIREMENT.

 A. Ingredients/formulation. Ingredients and formulation percentages for the 

preparation of the cured ham may be as follows: 1/

Ingredients Pounds per 100 pounds of ham

Water or ice 3.0000

Salt 2/ 2.5000

Granulated white sugar 3/ 1.0000

Sodium tripolyphosphate 0.2500

Sodium ascorbate and/or sodium erythorbate 0.0550

Flavoring, smoke, single strength 0.0400

Sodium nitrite 4/ 0.0156

1/ For best results, boned and trimmed pork should be reduced in size to chunk type 

pieces by mechanically grinding once through a kidney shaped plate, having openings 

measuring 2.5 inches or more in the least dimensions, and using a two bladed knife that 

yields pieces weighing at least 2 ounces.

2/ The total amount of salt in the formula may be adjusted, as necessary, to produce a 

product that complies with the finished product salt requirements.

3/ The use of other sweeteners such as dextrose, fructose, or corn syrup solids will 

cause the ham slices to turn black after thermoprocessing.

4/ Sodium nitrite should be of sufficient strength to ensure a complete cure without 

exceeding 156 parts per million of nitrite in the cured ham during preparation.

SECTION D

D-1 PACKAGING

 A. Preservation. Product shall be filled into polymeric trays and the trays with 

protective sleeves, shall conform to the requirements of section 3 of MIL-PRF-32004, 

Packaging of Food in Polymeric Trays. Verification testing and inspection of trays, lids 

and sleeves shall be in accordance with Section 4 of MIL-PRF-32004 and the Quality 

Assurance Provisions of Section E of this Performance-based Contract Requirements 

document.

 B. Polymeric tray closure. The filled, sealed, and processed tray shall be securely 

closed.

D-2 LABELING

 A. Polymeric tray body. One side of each polymeric tray shall be clearly printed or 

stamped, in a manner that does not damage the tray, with permanent ink of any contrasting 

color, which is free of carcinogenic elements. To avoid erroneous marking of trays, the 

product name, lot number and filling equipment number shall be applied prior to 

processing. All other tray marking may be applied before or after processing. If these 

markings are applied along the tray body side (see figure 1 of MIL-PRF-32004), or if 

applied along the tray body end, are not readily legible in low light conditions, a 

small, easily legible label detailing product name and number of portions shall be 

applied along one tray body end, but not over any existing tray markings. 1/ 
PCR-H-009

W/Change 02 27 Sep 13

21 June 2000

3

Tray body markings shall include:

(1) Product name. Commonly used abbreviations may be used when authorized by 

the inspection agency.

(2) Tray code includes: 2/

 Lot Number

 Filling equipment identification number

 Retort identification number 

 Retort cook number 

1/ As an alternate method, tray body markings may be clearly printed or stamped onto the 

polymeric tray lid prior to processing, in a manner that does not damage the lid, with 

permanent ink of any contrasting color, which is free of carcinogenic elements, provided 

that the required markings are applied onto the tray body after processing.

 

2/ Shall be code marked as follows: The lot number shall be expressed as a four digit 

Julian code. The first digit shall indicate the year of production and the next three 

digits shall indicate the day of the year (Example, 5 June 2000 would be coded as 0157). 

The Julian code shall represent the day the product was packaged into the tray and 

processed. Sublotting (when used) shall be represented by an alpha character immediately 

following the four digit Julian code. Following the four digit Julian code and the alpha 

character (when used), the other required code information shall be printed in the 

sequence as listed above. 

 B. Polymeric tray lid. The lid shall be clearly printed or stamped, in a manner that 

does not cause damage. Permanent ink of any contrasting color, which is free of 

carcinogenic elements, shall be used. As an alternate labeling method, a pre-printed 

self-adhering 0.002 inch thick clear polyester label printed with indelible contrasting 

color ink may be used.

(1) Lid labeling shall include: 

 Product name

 Ingredients

 Net weight

 Name and address of packer

 Official establishment number (for example, EST 38) or a three letter code

 identifying the establishment

(2) Lid labeling shall also show the following statements:

TO HEAT IN WATER: Submerge unopened tray in water. Bring water to a boil. Simmer gently 

25 - 30 minutes. Avoid overheating (tray shows evidence of bulging).

WARNING: Do not heat tray in oven.

TO TRANSPORT AFTER HEATING: Insert tray back into protective sleeve to protect during 

transport. If sleeve is unavailable, stack trays lid-to-lid with fiberboard pads in 

between.

CAUTION: Use care when opening as pressure may have been generated within the tray.

TO OPEN: Using a clean knife, cut the lidding around the inside perimeter of the tray 

seals.
PCR-H-009

W/Change 02 27 Sep 13

21 June 2000

4

SUGGESTION: Cut lid along 3 sides and fold over uncut portion. Fold back to keep unused 

portions protected.

YIELD: Serves 18 portions of 2 slices each.

D-3 PACKING

 A. Packing for shipment to ration assembler. Four filled, sealed, processed and 

sleeved polymeric trays shall be packed in a snug fitting fiberboard box conforming to 

style RSC-L, type CF, grade 275 of ASTM D 5118, Standard Practice for Fabrication of 

Fiberboard Shipping Boxes. The sleeved trays shall be placed flat with the first two 

trays placed with the lids together and the next two trays with the lids together. The 

inside of each box shall be provided with a box liner. The height of the box liner shall 

be equal to the full inside depth of the box (+ 0 inch, - 1/8 inch). Flute direction of 

the box liner shall be vertical. The box shall be closed in accordance with ASTM D 1974, 

Standard Practice for Methods of Closing, Sealing, and Reinforcing Fiberboard Shipping 

Containers.

D-4 UNITIZATION

 A. Unit loads. Unit loads shall be as specified in DSCP FORM 3507, Loads, Unit: 

Preparation of Semiperishable Subsistence Items.

D-5 MARKING

 A. Shipping containers and unit loads. Marking of shipping containers and unit loads 

shall be as specified in DPSC FORM 3556 Marking Instructions for Shipping Cases, Sacks 

and Palletized/Containerized Loads of Perishable and Semiperishable Subsistence.

SECTION E INSPECTION AND ACCEPTANCE

The following quality assurance criteria, utilizing ANSI/ASQC Z1.4-1993, Sampling 

Procedures and Tables for Inspection by Attributes, are required. When required, the 

manufacturer shall provide the certificate(s) of conformance to the appropriate 

inspection activity. Certificate(s) of conformance not provided shall be cause for 

rejection of the lot.

 

 A. Definitions.

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

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

maintaining, or depending on the item; or a defect that judgment and experience indicate 

is likely to prevent the performance of the major end item, i.e., the consumption of the 

ration.

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

to result in failure, or to reduce materially the usability of the unit of product for 

its intended purpose. 

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

materially the usability of the unit of product for its intended purpose, or is a 

departure from established standards having little bearing on the effective use or 

operation of the unit.

 B. Classification of inspections. The inspection requirements specified herein are 

classified as follows:

(1) Product standard inspection. The first article or product demonstration model 

shall be inspected in accordance with the provisions of this Performance-based Contract 
PCR-H-009

W/Change 02 27 Sep 13

21 June 2000

5

Requirements document and evaluated for overall appearance and palatability. Any failure 

to conform to the performance requirements or any appearance or palatability failure 

shall be cause for rejection of the lot.

(2) Conformance inspection. Conformance inspection shall include the examinations 

and the methods of inspection cited in this section.

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

 A. Product examination. The finished product shall be examined for compliance with the 

performance requirements specified in Section C of this Performance-based Contract 

Requirements document utilizing the double sampling plans indicated in ANSI/ASQC Z1.4 -

1993. The lot size shall be expressed in trays. The sample unit shall be the contents of 

one tray. The inspection level shall be S-3 and the acceptable quality level (AQL), 

expressed in terms of defects per hundred units, shall be 4.0 for major defects and 6.5 

for minor defects. Defects and defect classifications are listed in Table I below. The 

trays shall be heated in accordance with the heating instructions from the tray label 

prior to conducting any portion of the product examination. The samples for drained 

weight inspection shall be selected using the same sampling criteria as above.

TABLE I. Product defects 1/ 2/ 

Category Defect

Major Minor

Appearance

101 Bone or bone fragment measuring more than 0.3 inch in any dimension.

102 Ham slices not intact.

201 Ham slices not a natural cooked ham color.

202 Total weight of cartilage, coarse connective tissue, tendons or 

ligaments, and glandular material is more than 2.0 ounces.

203 Ham slices not uniform in size and shape.

204 Tray of product contains ham slices with adherent fat or a fat pocket 

measuring more than 0.5 inch by 0.5 inch.

205 Tray of product contains ham slices with a void area or air pocket 

measuring more than 0.5 inch by 0.5 inch.

206 Tray of product contains ham slices with finely ground, flaked, or 

otherwise comminuted product.

Odor and flavor

103 Packaged food does not have an odor or flavor of cooked ham slices.

Texture

207 Ham slices not moist or not tender.

Net weight

208 Net weight of an individual polymeric tray is less than 90 ounces. 3/
PCR-H-009

W/Change 02 27 Sep 13

21 June 2000

6

TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Drained weight

209 Drained weight of 36 intact ham slices in an individual polymeric 

tray is less than 50.0 ounces. 4/

1/ The presence of any foreign material such as but not limited to, dirt, insect parts, 

hair, wood, glass, metal, or mold or the presence of any foreign odors or flavors such 

as, but not limited to burnt, scorched, rancid, sour, or stale shall be cause for 

rejection of the lot.

2/ Finished product not equal to or better than the approved product standard in 

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

3/ Sample average net weight less than 92 ounces shall be cause for rejection of the lot. 

4/ Sample average drained weight less than 52.0 ounces shall be cause for rejection of 

the lot. 

 B. Methods of inspection.

(1) Commercial sterility. Commercial sterility shall be verified in accordance with 

USDA/FSIS regulations. 

(2) Shelf life. The contractor shall provide a certificate of conformance that the 

product has a 3 year shelf life when stored at 800F. Government verification may include 

storage for 6 months at 1000

F or 36 months at 800F. Upon completion of either storage 

period, the product will be subjected to a sensory evaluation panel for appearance and 

palatability and must receive an overall score of 5 or higher based on a 9 point hedonic 

scale to be considered acceptable.

(3) Net weight. The net weight of the filled and sealed polymeric tray shall be 

determined by weighing each sample unit on a suitable scale tared with a representative 

empty tray and lid. Results shall be reported to the nearest 1 ounce. 

(4) Drained weight. The polymeric tray contents shall be poured into a flat-bottom 

container. A minimum of three times the tray's volume of 140oF to 190oF water shall be 

added to the container so as to cover the contents. The contents and water shall be 

gently agitated so as to liquefy rendered fat without breaking the ham slices. The 

contents shall then be poured into a U.S. Standard 1/4 inch sieve in a manner that will 

distribute the product over the sieve without breaking the ham slices. The sieve area 

shall be such that the distributed product does not completely cover all the openings of 

the sieve. The sieve shall be tilted at approximately a 45o angle and allowed to drain for 

two minutes before determining the drained weight. Thirty-six ham slices shall be weighed 

to determine the drained weight. The drained weight shall be reported to the nearest 0.5 

ounce.

(5) Analytical. The sample to be analyzed shall be a composite of ham slices from 

three thoroughly drained polymeric tray which have been selected at random from the lot. 

The composited ham slices shall be prepared (see NOTE) and analyzed in accordance with 

the following methods of the Official Methods of Analysis of AOAC International:
PCR-H-009

W/Change 02 27 Sep 13

21 June 2000

7

Test Method Number

Fat 985.15 960.39, 991.36, 2007.04, or 2008.06

Salt 935.47

Test results shall be reported to the nearest 0.1 percent. Any nonconforming results 

shall be cause for rejection of the lot.

NOTE: The USDA will use AOAC method 983.18 for preparation of the sample.

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING MATERIALS, POLYMERIC TRAY)

 A. Packaging and labeling.

(1) Polymeric tray testing. For purposes of clarification, the polymeric tray

without the lid will be referred to as the “tray” and the polymeric tray with the lid 

shall be referred to as the “container”. The polymeric tray with protective sleeve and 

polymeric tray material shall be examined for the characteristics listed in table I of 

MIL-PRF-32004, Packaging of Food in Polymeric Trays. The lot size, sample unit, and 

inspection level criteria are provided in table II below for each of the test 

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

cause for rejection of the lot. For rough handling survivability at frozen temperature, 

polymeric tray survival rate shall be at least 85 percent. 

TABLE II. Polymeric tray quality assurance criteria

Prior to processing

Characteristic Lot size 

expressed in

Sample

unit

Inspection 

level

Tray configurations and dimensions Trays 1 tray S-1

Oxygen gas transmission rate of tray Trays 1 tray S-1

Oxygen gas transmission rate of lid Yards 1/2 yard S-1

Water vapor transmission rate of tray Trays 1 tray S-1

Water vapor transmission rate of lid Yards 1/2 yard S-1

Camouflage Containers 1 container S-1

After processing

Characteristic Lot size

expressed in

Sample

unit

Inspection 

level

Processing Trays 1 tray S-2

Rough handling survivability Test containers 1 container S-2

Protective sleeve Containers 1 container S-1

Residual gas Containers 1 container S-1

Closure seal Containers 1 container S-1

Internal pressure Containers 1 container S-1

Lid opening Containers 1 container S-1

Comment [RDNS-CFF1]: ES13-046 (DSCP-SS13-00925), 27 Sep 13, p. 7, E-5, B(5) Analytical, 

delete Fat Test Method Number “985.15” and insert 

“960.39, 991.36, 2007.04, or 2008.06”.
PCR-H-009

W/Change 02 27 Sep 13

21 June 2000

8

(2) Examination of container. The container with protective sleeve removed shall be 

examined for the defects listed in table II of MIL-PRF-32004 and the labeling defects 

listed in table III below. The lot size shall be expressed in containers. The sample unit 

shall be one processed and labeled container. The inspection level shall be I and the 

AQL, expressed in terms of defects per hundred units, shall be 0.65 for major A defects, 

2.5 for major B defects and 4.0 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 III. Container labeling defects

Category Defect

Major A Minor

101 Polymeric tray lid or body labeling missing, incorrect or illegible.

201 When a pre-printed self adhering label is used, the label not 

adhering to tray lid (for example, label raised or peeled back from 

edge to corner) or presence of any areas of gaps along the perimeter 

of the label where the label is not properly adhered.

 B. Packing.

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

containers shall be examined for the defects listed in table IV 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 IV. Shipping container defects

Category Defect

Major Minor

101 National stock number, item description, contract number, name and 

address of producer, or date of pack missing, incorrect, or 

illegible.

102 Container not closed properly. 

103 Interior packing not as specified.

201 Other required markings missing, incorrect, or illegible.

202 Arrangement or number of trays not as specified.

 C. 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 classified as a major defect and shall be cause for 

rejection of the lot.
PCR-H-009

W/Change 02 27 Sep 13

21 June 2000

9

SECTION J REFERENCE DOCUMENTS

DPSC/DSCP FORMS

DSCP FORM 3507 Loads, Unit: Preparation of Semiperishable Subsistence Items

DPSC FORM 3556 Marking Instructions for Shipping Cases, Sacks and

Palletized/Containerized Loads of Perishable and Semiperishable 

Subsistence

MILITARY SPECIFICATIONS

MIL-PRF-32004 Packaging of Food in Polymeric Trays

GOVERNMENT PUBLICATIONS

Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder 

(21 CFR Parts 1-199) and (9 CFR Parts 1-391)

NON-GOVERNMENTAL STANDARDS

AMERICAN SOCIETY FOR QUALITY (ASQ)

ANSI/ASQCZ1.4-1993 Sampling Procedures and Tables for Inspection by Attributes

AMERICAN SOCIETY FOR TESTING AND MATERIALS (ASTM)

D 1974 Standard Practice for Methods of Closing, Sealing, and Reinforcing 

Fiberboard Shipping Containers

D 5118 Standard Practice for Fabrication of Fiberboard Shipping Boxes 

AOAC INTERNATIONAL Official Methods of Analysis of the AOAC International
PCR-H-009

W/Change 02 27 Sep 13

21 June 2000

10

For DLA Troop Support Website Posting 

RDNS-CFF 27 September 2013

TO: DLA Troop Support – Subsistence DSCP-FTRE

SUBJECT: ES13-046 (DSCP-SS-13-00925); Specification update; PCR-H-009 Ham Slices in 

Brine, Packaged in a Polymeric Tray, Shelf Stable; Update Fat requirement

1. DLA completed a review of the testing requirements in subject document and found 

methods that are out of date, wrong, or allow for tests which cannot determine the 

applicable requirement. DLA submitted their findings to USDA for review. The USDA S&T 

laboratory has reviewed the testing requirements for Fat in subject document and concurs 

with DLA’s recommended changes.

2. Natick submits the following change to subject document for all current, pending, and 

future procurements until the document is formally amended or revised:

Paragraph E-5, B(5), Analytical. 

Reference: Fat: delete “985.15” insert “960.39, 991.36, 2007.04, or 2008.06”

3. Attached is Change 02, PCR-H-009 Ham Slices in Brine, Packaged in a Polymeric Tray, 

Shelf Stable dated 27 September 2013, with the change highlighted.