PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

1

SECTION C

This document covers shelf stable breakfast skillet (shredded potatoes and scrambled eggs 

mixed with meat or poultry sausage, bell peppers and onions), cooked, dehydrated, packaged 

in a boil-in-bag (BIB) then overpacked in a barrier pouch or packaged in a stand up pouch for 

use by the Department of Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PCR-B-053B, BREAKFAST SKILLET (SHREDDED POTATOES AND 

SCRAMBLED EGGS MIXED WITH MEAT OR POULTRY SAUSAGE, BELL 

PEPPERS AND ONIONS), COOKED, DEHYDRATED, PACKAGED IN A BOIL-INBAG (BIB) OR STAND UP POUCH, SHELF STABLE

 

Class, type, style, and flavors.

Class.

Class 2 - BIB with large opening fitment and cap 

For use in Unitized Group Ration – Heat & Serve (UGR-H&S)

Type.

Type II - BIB without center seal

Style.

Style I - Stand up pouch 

For use in Meal, Cold Weather (MCW)

Flavors.

Flavor 1 - Pork sausage

Flavor 2 - Turkey sausage
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

2

C-2 PERFORMANCE REQUIREMENTS

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

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

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

The approved sample shall serve as the product standard. Should the contractor at any time 

plan to or actually produce the product using different raw material or process methodologies 

from the approved product standard, which result in a product noncomparable to the product 

standard, the contractor shall submit a replacement FA or PDM for approval. In any event, all 

product produced must meet all requirements of this document including product standard 

comparability. 

B. Shelf life. The packaged product shall meet the minimum shelf life requirement of 36 

months at 80°F.

 C. Dehydrated product. 

(1) Appearance. 

 a. General. The finished product shall be a cooked, dehydrated mixture of shredded 

potatoes, scrambled eggs, meat or poultry sausage appropriate for the specific flavor, bell 

peppers and onions. The finished product shall be fully dehydrated. The finished product 

shall be free from foreign materials.

 b. Shredded potatoes. The cooked, dehydrated potatoes shall be shreds and shall be 

an off-white to light cream exterior and interior color.

 c. Eggs. The cooked, dehydrated scrambled egg pieces shall be a yellow color. 

 d. Vegetables. The cooked, dehydrated green bell pepper pieces shall be a green 

color and red bell pepper pieces shall be a red to reddish-orange color. The cooked, 

dehydrated onion pieces shall be an off-white color. 

 e. Flavor 1. The cooked, dehydrated pork sausage pieces shall be a brown color. 

 f. Flavor 2. The cooked, dehydrated turkey sausage pieces shall be an off-white to

light tan a medium tan to light brown color. 
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

3

(2) Odor. The dehydrated packaged food shall have a smoked egg and a bell pepper

odor. The packaged food shall be free from foreign odors. 

 a. Flavor 1. The breakfast skillet with pork sausage shall have a pork sausage odor. 

 b. Flavor 2. The breakfast skillet with turkey sausage shall have a turkey sausage 

odor. 

(3) Texture. The product shall not have wet or soft spots indicating incomplete 

dehydration. 

 D. Net weight. 

 (1) Class 2, Type II, BIB. The average net weight shall be not less than 24.7 35.3 

ounces (700 1000 grams). The net weight of an individual BIB shall be not less than 23.7 

34.2 ounces (672 970 grams). 

(2) Style I, Stand up pouch. No individual pouch shall have a net weight of less than 

3.3 ounces (93 grams).

 E. Rehydrated product.

(1) Appearance. 

 a. General. The finished product shall be a rehydrated mixture of shredded 

potatoes, scrambled eggs, meat or poultry sausage (for specified flavor), bell peppers and 

onions. The rehydrated finished product shall be free from foreign materials.

 b. Shredded potatoes. The rehydrated potatoes shall be discernable shreds and shall

be an off-white to light cream exterior and interior color. 

 c. Eggs. The rehydrated scrambled egg pieces shall be a yellow color. 

 d. Vegetables. The rehydrated green bell pepper pieces shall be a green color and 

red bell pepper pieces shall be a red to reddish-orange color. The rehydrated onion pieces 

shall be translucent white to off-white color. 
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

4

 e. Flavor 1. The rehydrated pork sausage pieces shall be 1/4 to 3/4 inch in length. 

The pork sausage shall be a light to medium brown color. The packaged food shall be 

practically free of bone or bone fragments, cartilage, coarse connective tissue, tendons or 

ligaments, and glandular material.

 f. Flavor 2. The rehydrated turkey sausage pieces shall be 1/8 to 1/4 inch in length. 

coarsely ground and of random sizes with the largest piece not to exceed 1/2 inch. The turkey 

sausage shall be a light tan medium tan to light brown color. The packaged food shall be 

practically free of skin, bone or bone fragments, cartilage, coarse connective tissue, tendons 

or ligaments, glandular material, and discolored meat.

(2) Odor and flavor. The rehydrated packaged food shall have a smoked egg, 

shredded potatoes, bell peppers and onions odor and flavor. The packaged food shall be free 

from foreign odors and flavors. 

 a. Flavor 1. The breakfast skillet with pork sausage shall have a cooked pork 

sausage odor and flavor. 

 b. Flavor 2. The breakfast skillet with turkey sausage shall have a cooked turkey 

sausage odor and flavor. 

(3) Texture. 

 a. General. The Class 2, Type II, BIB product shall rehydrate in accordance with 

label instructions and shall show complete water penetration within five minutes. The Style I, 

stand up pouch product shall fully rehydrate within twelve minutes.

 b. Shredded potatoes. The rehydrated potato shreds shall be moist and tender. 

 c. Eggs. The rehydrated scrambled egg pieces shall be moist and tender and may be 

slightly spongy. 

 d. Vegetables. The rehydrated bell pepper pieces and onion pieces shall be soft and 

tender. 

 e. Flavors 1 and 2. The rehydrated pork sausage and turkey sausage pieces shall be 

moist and tender.
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

5

 F. Palatability and overall appearance. The finished product shall be equal to or better than 

the approved product standard in palatability and overall appearance. 

 G. Analytical requirements. 

(1) Protein. 

 a. For flavor 1, the protein content shall be not less than 22.0 percent. 

 b. For flavor 2, the protein content shall be not less than 20.0 percent. 

(2) Fat. For flavors 1 and 2, the fat content shall be not greater than 35.0 percent. 

(3) Sodium. 

 a. For flavor 1, the sodium content shall be not greater than 1540 mg per 100 

grams. 

 b. For flavor 2, the sodium content shall be not greater than 1600 mg per 100 

grams.

(4) Moisture. The moisture content of the dehydrated product shall be not greater than 

3.0 percent. 

(5) Oxygen. 

 a. Class 2, Type II, BIB. The oxygen content of the headspace gas in the barrier 

pouch shall not exceed 2.0 percent. 

 b. Style I, Stand up pouch. The oxygen content in the filled and sealed pouch shall 

not exceed 0.50 percent. 

 H. Microbiological requirements.

(1) Aerobic plate count. The aerobic plate count shall be not greater than 75,000 

Colony Forming Units (CFU) per gram in four of five samples and not greater than 150,000 

CFU per gram in any individual sample. 
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

6

(2) Escherichia coli (E. coli) count. E. coli shall have less than 10 CFU per gram or 

less than 3 Most Probable Number (MPN) per gram, where findings indicate zero colonies 

CFU per plate or zero tubes producing gas for MPN.

(3) Salmonella. The Salmonella test shall be negative for each of five BIBs or 

pouches tested per production lot. 

 I. BIB filling and sealing. 

(1) Class 2, Type II, BIB. The combined dehydrated product shall be inserted into the 

BIB and then into the barrier pouch within 96 hours from combining individual components. 

If the product cannot be packaged within 96 hours, then the remaining product shall be 

adequately protected from moisture by either holding under a nitrogen atmosphere with 2.0 

percent or less oxygen, or under a vacuum of at least 27 inches of mercury (27 Hg). If a 

vacuum is used, it shall be broken with nitrogen. Product may be held for a period not to 

exceed 30 days prior to packaging into BIBs. 

SECTION D

D-1 PACKAGING 

 A. Packaging. 

(1) Class 2, Type II, BIB. A net weight of 24.7 ounces (700 grams) of The dehydrated 

product shall be filled and sealed in a preformed BIB in accordance with the PACKAGING 

REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR PRODUCT 

PACKAGED IN A BOIL-IN-BAG (BIB).

a. Barrier pouch. One Class 2, Type II BIB and oxygen scavenger (in accordance with 

the applicable assembly document) shall be placed in a barrier pouch having maximum 

outside dimensions of 18 by 18 inches. The pouch shall be made from a heat sealable barrier 

material. Note that material conforming to MIL-PRF-131 has been used. All four edges of 

the pouch shall be heat-sealed with seals not less than 1/8 inch wide. The BIB and oxygen 

scavenger shall not be entrapped in the heat seals. The side, bottom and closure 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. 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 
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

7

for internal pressure resistance. A tear nick, notch or serrations shall be provided to facilitate 

opening of the filled and sealed pouch. 

b. Oxygen scavenger. The oxygen scavenger shall be constructed of materials that are 

safe for direct food contact. The oxygen scavenger shall be in compliance with all applicable 

Food and Drug Administration (FDA) regulations. 

c. Box. One barrier pouch with one Class 2, Type II BIB and oxygen scavenger shall 

be packed in a box in accordance with the applicable assembly document. The box shall be 

style RSC, or telescoping design. If paperboard is used, it shall be minimum 0.028 inch thick 

and shall have a minimum basis weight of 100 pounds per square feet. The material may be 

coated. The material may be bleached. Corrugated materials of E, B, or C flute may also be 

used. The use of materials composed of the highest percentage of recovered materials 

practicable is encouraged. The outside dimensions of the carton shall not exceed 12-1/2 by 

11-1/2 by 4-1/2 inches. 

(2) Style I, Stand up pouch. Product shall be filled and sealed into a pouch with an 

oxygen scavenger in accordance with the PACKAGING REQUIREMENTS AND 

QUALITY ASSURANCE PROVISIONS FOR PRODUCT PACKAGED IN A STAND UP 

POUCH. 

D-2 LABELING

 A. Labeling. 

(1) Class 2, Type II, BIB. The product shall be formulated and labeled in accordance 

with all USDA labeling regulations and policies. Each BIB shall be correctly and legibly 

labeled. Printing ink shall be permanent black ink or other dark contrasting color, which is 

free of carcinogenic elements. A carcinogenic-free pre-printed self-adhering clear polyester 

label printed with indelible contrasting ink may also be used. The label shall contain the 

following information:

 (1) Name of product (letters not less than 1/4 inch high)

 (2) Ingredients

 (3) Date 1/

 (4) Net weight

 (5) Contractor's name and address

 (6) USDA plant number
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

8

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

 Act (NLEA) and all applicable USDA regulations

NOTE: There shall be a black line, minimum 1/16 inch thick, indicating the fill level.

1/ Each BIB 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 code. For example, 14 

February 2050 would be coded as 0045. The Julian code shall represent the day the product 

was packaged into the BIB. 

The following instructions shall be printed on the Class 2, Type II, BIB:

YIELD: Serves 10 17 portions of approximately 1 cup each.

PREPARATION: 

 1. Shake BIB to settle contents. Open cap. 

 2. Support BIB on flat surface.

 3. Add about 56 80 ounces (7 10 cups) of potable water to fill line. Replace cap. 

 4. Shake BIB until contents are rehydrated. Knead if necessary. 

WARNING: Do not heat BIB in oven. 

Rehydrated breakfast skillet should be used within one hour unless refrigerated for use 

within 24 hours. 

COOKING

IN WATER: Place rehydrated closed BIB in boiling water. Simmer gently 35 

minutes or until breakfast skillet is hot. Avoid overcooking (BIB may show evidence of 

bulging). 

TO TRANSPORT AFTER HEATING: Insert BIB into an insulated food container or 

empty cooked breakfast skillet into an insulated food container to protect during transport.

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

TO OPEN: Cut bottom of BIB with clean knife.
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

9

Note: The font tested by DEVCOM Soldier Center was Microsoft Helvetica. The font used 

shall be similarly clear/easy to read as Helvetica. The recommended font sizes are as follows: 

22 for the product name, 14 for “yield” and “cooking/heating.” If an additional note is 

required on the label it should also be in font size 14. All other information should be in font 

size 9.

(2) Style I, stand up pouch. The product shall be formulated and labeled in 

accordance with all USDA labeling regulations and policies. Each pouch shall be correctly 

and legibly labeled. Printing ink shall be permanent ink in a contrasting color which is free of 

carcinogenic elements. The label shall contain the following information: 

(1) Product name (letters not less than 1/8 inch high)

(2) Ingredients

(3) Date 1/

(4) Net weight

(5) Name and address of packer

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

Education Act (NLEA) and all applicable USDA regulations

(7) Directions for preparation: Label shall include package opening instructions, 

instructions for removal and discard of oxygen scavenger, and amount of boiling 

water and time required to fully rehydrate the product.

1/ Each stand up 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 code. For 

example, 14 February 2050 would be coded as 0045. The Julian code shall represent the day 

the product was packaged into the stand up pouch. 

 (3) The BIBs shall be labeled with the following product name: 

BREAKFAST SKILLET WITH TURKEY SAUSAGE, COOKED, DEHYDRATED

 B. Barrier pouch (Class 2, Type II, BIB). Each barrier 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 of product (letters not less than 1/4 inch high)

 (2) Contents

 (3) Date 1/
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

10

 (4) Contractor's name and address

1/ Each barrier 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 code. For example, 

14 February 2050 would be coded as 0045. The Julian code shall represent the day the 

product was packaged into the BIB. 

 C. Box (Class 2, Type II, BIB). Each box shall be correctly and legibly labeled. Printing 

ink shall be permanent black ink or other, dark, contrasting color. The label shall contain the 

following information:

 (1) Name of product (letters not less than 1/4 inch high)

 (2) Contents

 (3) Date 1/

 (4) Contractor’s name and address

1/ Each box 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 code. For example, 14 

February 2050 would be coded as 0045. The Julian code shall represent the day the product 

was packaged into the BIB.

D-3 PACKING

 A. Packing. 

(1) Class 2, Type II, BIB. Not more than 40 pounds of product shall be packed in a 

fiberboard shipping box constructed in accordance with style RSC of ASTM 

D5118/D5118M, Standard Practice for Fabrication of Fiberboard Shipping Boxes. The 

fiberboard shall conform to type CF, class D, variety SW, minimum burst grade 200 or ECT 

32 of ASTM D4727/D4727M, Standard Specification for Corrugated and Solid Fiberboard 

Sheet Stock (Container Grade) and Cut Shapes. Each box shall be closed in accordance with 

ASTM D1974/D1974M, Standard Practice for Methods of Closing, Sealing, and Reinforcing 

Fiberboard Boxes.

(2) Style I, stand up pouch. Packing for shipment to ration assembler shall be in 

accordance with the PACKAGING REQUIREMENTS AND QUALITY ASSURANCE 

PROVISIONS FOR PRODUCT PACKAGED IN A STAND UP POUCH. 
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

11

D-4 UNITIZATION 

 A. Unit loads. 

(1) Class 2, Type II, BIB. Unit loads shall be as specified in DLA Troop Support 

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

D-5 MARKING

 A. Shipping containers and unit loads. 

(1) Class 2, Type II, BIB. Shipping containers and unit loads shall be marked in 

accordance with DLA Troop Support Form 3556, Marking Instructions for Boxes, Sacks, and 

Unit Loads of Perishable and Semiperishable Subsistence. 

(2) Style I, stand up pouch. Marking of shipping containers shall be in accordance 

with the PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS 

FOR PRODUCT PACKAGED IN A STAND UP POUCH. 

SECTION E INSPECTION AND ACCEPTANCE

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

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

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

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

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

 A. Definitions. 

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

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

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

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

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

in failure, or to reduce materially the usability of the unit of product for its intended purpose. 
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

12

(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 document and evaluated for

appearance, odor, flavor, and texture. Any failure to conform to the performance 

requirements or any appearance or palatability failure shall be cause for rejection of the lot.

(2) Periodic review evaluation. The approved first article or product demonstration 

model shall be used as the product standard for periodic review evaluations. All food 

components that are inspected by the USDA shall be subject to periodic review sampling and 

evaluation. The USDA shall select sample units during production of contracts and submit 

them to the following address for evaluation: 

COMBAT CAPABILITIES DEVELOPMENT COMMAND (DEVCOM) SOLDIER CENTER

FCDD-SCD-SCR 

10 GENERAL GREENE AVENUE

NATICK, MA 01760-5000 

 a. Class 2, Type II, BIB. One lot shall be randomly selected during each calendar 

month of production or as otherwise specified in the contract. The sample unit shall be one 

paperboard carton or barrier pouch containing one BIB of breakfast skillet. Two (2) sample 

units shall be randomly selected from that one production lot. The two (2) sample units shall 

be shipped to DEVCOM Soldier Center within five (5) working days from the end of the 

production month from which they are randomly selected and upon completion of all USDA 

inspection requirements. The sample units will be evaluated for overall quality against the 

current first article or product demonstration model. 

 b. Style I, stand up pouch. One lot shall be randomly selected during each calendar 

month of production or as otherwise specified in the contract. Three (3) sample units shall be 

randomly selected from that one production lot. The three (3) sample units shall be shipped 

to DEVCOM Soldier Center within five (5) working days from the end of the production 

month from which they are randomly selected and upon completion of all USDA inspection 

requirements. The sample units will be evaluated for overall quality against the current first 

article or product demonstration model.
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

13

 (3) Conformance inspection. 

 a. Class 2, Type II, BIB. Conformance inspection shall include the 

examinations/tests and the methods of inspection cited in this section and in PACKAGING 

REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR PRODUCT 

PACKAGED IN A BOIL-IN-BAG (BIB).

 b. Style I, stand up pouch. Conformance inspection shall include the 

examinations/tests and the methods of inspection cited in this section and in the 

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR 

PRODUCT PACKAGED IN A STAND UP POUCH. 

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

 A. Product examination. 

 (1) Class 2, Type II, BIB. 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/ASQ Z1.4. The lot size shall be expressed in BIBs. The sample unit shall be the 

contents of one BIB. The inspection level shall be S-2 and the acceptable quality level 

(AQL), expressed in terms of defects per hundred units, shall be 1.5 for major defects and 6.5 

for minor defects. Defects and defect classifications are listed in table I.

(2) Style I, stand up pouch. 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/ASQ Z1.4. The lot size shall be expressed in pouches. The sample unit shall be the 

contents of one pouch. The inspection level shall be S-3 and the acceptable quality level 

(AQL), expressed in terms of defects per hundred units, shall be 1.5 for major defects and 4.0 

for minor defects. Defects and defect classifications are listed in table I.
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

14

TABLE I. Product defects 1/ 2/ 

Category Defect

Major Minor

Dehydrated product

Appearance

101 Product not a cooked or not a dehydrated mixture of shredded potatoes

or not scrambled eggs or not meat or not poultry sausage (for specified 

flavor) or not bell peppers or not onions. 

102 Product not fully dehydrated. 3/

103 Product not type or style as specified.

104 Pouch does not contain intact oxygen scavenger. 4/

105 Style 1, tear or hole or open seal in oxygen scavenger. 4/

201 Cooked, dehydrated potatoes not shreds or not an off-white to light 

cream exterior or interior color.

202 Cooked, dehydrated scrambled egg not pieces or not a yellow color.

203 Cooked, dehydrated green bell pepper not pieces or not a green color 

and red bell pepper not pieces or not a red to reddish-orange color. 

204 Cooked, dehydrated onion not pieces or not an off-white color.

205 Flavor 1 cooked, dehydrated pork sausage not pieces or not a brown 

color. 

206 Flavor 2 cooked, dehydrated turkey sausage not pieces or not an offwhite to light tan a medium tan to light brown color. 

Odor

106 Product does not have a smoked egg or not a bell pepper odor.
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

15

TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

107 Flavor 1 breakfast skillet with pork sausage not a pork sausage odor.

108 Flavor 2 breakfast skillet with turkey sausage not a turkey sausage odor.

Texture

109 Product has wet or soft spots indicating incomplete dehydration.

Net weight

Class 2, Type II, BIB

207 Net weight of an individual BIB less than 23.7 34.2 ounces (672 970

grams). 5/ 

Style I, Stand up pouch

208 Net weight of an individual pouch less than 3.3 ounces (93 grams).

Rehydrated product 6/

Appearance

110 Product not a rehydrated mixture of shredded potatoes or not scrambled 

eggs or not meat or poultry sausage (for specified flavor) or not bell 

peppers or not onions. 

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

209 Class 2, Type II, flavor 1, total weight of cartilage, coarse connective 

tissue, tendons or ligaments, and glandular material more than 2.0 

ounces (57 grams). 

210 Class 2, Type II, flavor 2, total weight of skin, cartilage, coarse 

connective tissue, tendons or ligaments, and discolored meat more than 

1.0 ounce (28 grams). 
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

16

TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

211 Style I, flavor 1, total weight of cartilage, coarse connective tissue, 

tendons or ligaments, and glandular material more than 0.2 ounce (5.7 

grams).

212 Rehydrated potatoes not discernable shreds or not an off-white to light 

cream exterior or interior color.

213 Rehydrated scrambled egg not pieces or not a yellow color.

214 Rehydrated green bell pepper not pieces or not a green color and red 

bell pepper not pieces or not a red to reddish-orange color. 

215 Rehydrated onion not pieces or not translucent white to off-white color.

216 Flavor 1 rehydrated pork sausage not pieces or not 1/4 to 3/4 inch in 

length or not a light to medium brown color. 7/ 

217 Flavor 2 rehydrated turkey sausage not pieces or not 1/8 to 1/4 inch in 

length or not a light tan color. pieces not coarsely ground or not of 

random sizes or the largest piece exceeds 1/2 inch or not a medium tan 

to light brown color. 7/ 

Odor and flavor

112 Rehydrated packaged food does not have a smoked egg odor or flavor 

or not shredded potatoes, or not bell peppers or not onions odor or 

flavor. 

113 Flavor 1 breakfast skillet with pork sausage not a cooked pork sausage 

odor or flavor. 

114 Flavor 2 breakfast skillet with turkey sausage not a cooked turkey 

sausage odor or flavor. 
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

17

TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Texture

218 Rehydrated potato shreds not moist or not tender.

219 Rehydrated scrambled egg pieces not moist or not tender.

220 Rehydrated bell pepper pieces or onion pieces not soft or not tender.

221 Rehydrated pork sausage or turkey sausage pieces not moist or not 

tender.

1/ Presence of any foreign materials such as, but not limited to dirt, insect parts, hair, glass, 

wood, or metal, or any foreign odors or flavors such as, but not limited to burnt, scorched, 

rancid, sour, stale, musty or moldy shall be cause for rejection of the lot. Foreign flavor is not 

applicable to dehydrated product. 

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. Palatability not applicable to 

dehydrated product.

3/ Presence of dark colored cores or a glazed surface area more than 0.25 inch in any 

dimension. 

4/ Construction of the oxygen scavenger and compliance with FDA regulations will be 

verified by Certificate of Conformance (CoC).

5/ Sample average net weight less than 24.7 35.3 ounces (700 1000 grams) shall be cause for 

rejection of the lot.

6/ Prior to conducting the rehydrated product examination, the breakfast skillet shall be 

rehydrated per BIB or stand up pouch instructions. BIB product that does not show complete 

water penetration within thirty-five five minutes or stand up pouch product does not 

rehydrate within twelve minutes, shall be cause for rejection of the lot.

7/ Size requirements for rehydrated sausage pieces shall be verified by CoC. 
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

18

 B. Methods of inspection. 

(1) Shelf life. The contractor shall provide a Certificate of Conformance that the 

product has a 36 month shelf life when stored at 80°F. Government verification may include 

storage for 6 months at 100°F or 36 months at 80°F. 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 quality scale 

to be considered acceptable.

(2) Net weight. The net weight of the filled and sealed BIBs or pouches shall be 

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

empty BIB and cap or stand up pouch. Results shall be reported to the nearest 0.1 ounce or to 

the nearest 1 gram. 

(3) Analytical. The sample to be analyzed shall be a one pound composite from three 

filled and sealed BIBs or a composite of eight filled and sealed pouches which have been 

selected at random from one lot. The composite sample shall be blended to uniformity using 

a blender or a food processor. The blending must be rapid and conducted in such a way that 

minimum heat is transferred to the product and that the product has minimum exposure to 

atmospheric moisture. The composite sample shall be analyzed in accordance with the 

following methods of the Official Methods of Analysis (OMA) of AOAC International:

Test Method Number

Protein 988.05 or 992.15

Fat 925.32, 991.36, 2007.04, or 2008.06

Sodium 984.27, 985.35, 2011.14 or 2011.19

Moisture 1/ 950.46A 2/, 985.14 3/, or 2008.06 

1/ Moisture determination may be performed on a calibrated Brookfield Ametek Computrac

Moisture Analyzer using the manufacturer’s recommended instructions for test method and 

sample preparation. Moisture analysis on this device shall be performed at 110°C. 

2/ When AOAC method 950.46A is performed, the temperature-time cycle for moisture 

analysis shall be modified by using a temperature of 70°C for 16 hours at a pressure of not 

more than 100 mm of mercury. 

3/ AOAC method 985.14 may also be performed after the method has been validated against 

method 950.46A 2/ 
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

19

Test results for the protein, fat and moisture shall be reported to the nearest 0.1 percent. Test 

results for sodium shall be reported to the nearest 1 milligram per 100 grams. Government 

verification will be conducted through actual testing by a Government laboratory. Any result 

not conforming to the analytical requirements specified in Section C of this Performancebased Contract Requirements document shall be cause for rejection of the lot.

 (4) Oxygen testing. Eight filled and sealed pouches shall be randomly selected from 

one production lot and individually tested for oxygen content. Testing shall be accomplished 

after the filled and sealed pouches have been allowed to equilibrate at room temperature for 

not less than 96 hours from the time of sealing. Test results shall be reported to the nearest 

0.01 percent. Government verification will be conducted through actual testing by a 

Government laboratory. Any individual result not conforming to the oxygen content 

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

 (5) Microbiological testing. Five filled and sealed BIBs or pouches shall be selected 

at random from one lot regardless of lot size. The product shall be individually tested for 

microbiological levels in accordance with the OMA of AOAC International or the Food and 

Drug Administration (FDA) Bacteriological Analytical Manual (BAM). Any result not 

conforming to the microbiological requirements specified in Section C of this Performancebased Contract Requirements document shall be cause for rejection of the lot.

Test Method Number

Aerobic plate count 966.23, 990.12, or BAM Ch. 3

E. coli 991.14 or BAM Ch. 4

Salmonella 967.26, 967.28, 991.13, 2003.09, 2004.03, 2013.09, or 

BAM Ch. 5

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS)

 (1) Class 2, Type II, BIB. Inspection for packaging, labeling, packing, and marking 

shall be in accordance with the PACKAGING REQUIREMENTS AND QUALITY 

ASSURANCE PROVISIONS FOR PRODUCT PACKAGED IN A BOIL-IN-BAG (BIB).

(2) Style I, stand up pouch. Inspection for packaging, labeling, packing, and marking 

shall be in accordance with the PACKAGING REQUIREMENTS AND QUALITY 

ASSURANCE PROVISIONS FOR PRODUCT PACKAGED IN A STAND UP POUCH. 
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

20

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

DEPARTMENT OF DEFENSE SPECIFICATION

MIL-PRF-131 Barrier Materials, Watervaporproof, Greaseproof, 

Flexible, Heat-Sealable

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

from the Standardization Document Order Desk, 700 Robbins Ave, Building 4D, 

Philadelphia, PA 19111-5094.) 

SPECIFICATIONS

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS 

FOR PRODUCT PACKAGED IN A BOIL-IN-BAG (BIB)

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS 

FOR PRODUCT PACKAGED IN A STAND UP POUCH

GOVERNMENT PUBLICATIONS

FOOD AND DRUG ADMINISTRATION Bacteriological Analytical Manual (BAM)

http://www.fda.gov/food/foodscienceresea

rch/laboratorymethods/ucm2006949.htm

Federal Meat Inspection Act (FMIA) and regulations promulgated thereunder (9 Code 

of Federal Regulations (CFR) Parts 1-391)
PCR-B-053B

19 May 2022 

W/Change 01 11 Sep 23 ES23-024 (DSCP-SS-23-00532) 

SUPERSEDING

PCR-B-053A 

19 Aug 2020

21

Poultry Products Inspection Act (PPIA) and regulations promulgated thereunder (9 Code 

of Federal Regulations (CFR) Parts 1-391)

Food Standards and Labeling Policy Book

NON-GOVERNMENTAL STANDARDS

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

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

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International 

ASTM INTERNATIONAL www.astm.org

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

Reinforcing Fiberboard Boxes

D4727/D4727M Standard Specification for Corrugated and Solid Fiberboard 

Sheet Stock (Container Grade) and Cut Shapes 

D5118/D5118M Standard Practice for Fabrication of Fiberboard Shipping 

Boxes