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SECTION C

C-1 ITEM DESCRIPTION

PCR-E-001, EGGS, SCRAMBLED, COOKED, DEHYDRATED, PACKAGED IN A BRICKPACK POUCH, SHELF 

STABLE

Types.

Type I - Scrambled Eggs

Type II - Scrambled Eggs with Bacon Pieces

Type III - Scrambled Eggs with Cheese, Western-style

Styles.

Style A - Meal, Cold Weather (MCW), Packaged in a White Brickpack Pouch

Style B - Food Packet, Long Range Patrol (LRP), Packaged in a Subdued 

Colored Brickpack Pouch

Unless otherwise specified the following applies to all types:

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

months at 80oF.

C. Dehydrated product.

(1) Appearance. 

a. General. The dehydrated product shall be free from foreign materials.

 b. Type I. The dehydrated scrambled egg shall be a mixture of cooked egg pieces 

that have been dehydrated. The egg pieces shall be medium yellow color.

 c. Type II. The dehydrated scrambled egg with bacon pieces shall be a mixture 

of cooked egg and bacon flakes. The egg pieces shall be medium yellow color. The bacon 

flakes shall be a medium brown color. 

 d. Type III. The dehydrated scrambled egg with cheese western style shall be a 

mixture of cooked egg pieces, ham dices, green and red pepper dices and onion pieces. 

The egg pieces shall be medium yellow color. The diced ham shall be a cooked meat color. 

The vegetables shall have the characteristic color of the appropriate cooked dehydrated 

vegetables. 

(2) Odor. 

 a. Type I. The odor shall be characteristic of cooked, dehydrated scrambled 

eggs. 
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 b. Type II. The odor shall be characteristic of cooked dehydrated scrambled 

eggs with smoked bacon. 

 c. Type III. The odor shall be characteristic of cooked dehydrated scrambled 

eggs with cheese, ham, and green and red peppers. 

 d. Foreign. The dehydrated product shall be free from foreign odors.

(3) Texture. 

a. General. The product shall be fully dehydrated.

 b. Type I. There shall be discernable pieces of egg.

 c. Type II. There shall be discernable pieces of egg and bacon.

 d. Type III. There shall be discernable pieces of egg, ham, and green and red 

peppers. 

(4) Weight. The average net weight of the pouched product shall be not less than 75 

grams. 

 (5) Nutrient content. The nutrient content for the packaged food is as follows:

Entree Protein

not less than

Fat

not greater than

Sodium Content

not greater than

Type I 32.0 percent 41.0 percent 2500 mg per 100 grams

Type II 32.0 percent 41.0 percent 2500 mg per 100 grams

Type III 32.0 percent 41.0 percent 2500 mg per 100 grams

 (6) Moisture content. The moisture content of the dehydrated product shall not 

exceed 2.0 percent.

 (7) Microbiological. The aerobic plate count shall not be greater than 75,000 per 

gram in four of five samples, and not greater than 150,000 per gram in any sample. The E. 

coli count shall be less than 3 per gram (no positives in the standard 3 tube MPN 

technique) in four of five samples and not greater than 10 per gram in any sample. The 

product shall be free of Salmonella.

 D. Rehydrated product.

(1) Appearance. 

 a. General. The rehydrated product shall be free from foreign materials. 

 b. Type I. The overall appearance shall be characteristic of scrambled eggs 

that have been frozen and reheated. 

 c. Type II. The overall appearance shall be characteristic of scrambled eggs 

that have been frozen and reheated. The bacon pieces shall resemble flakes. 

 d. Type III. The overall appearance shall be characteristic of scrambled eggs 

with cheese that have been frozen and reheated. The ham shall be piece sizes typically 

produced by a 3/8 inch dicer setting. The cooked ham shall be free of bone or bone 

fragment, cartilage, coarse connective tissue, tendons or ligaments, and glandular 
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material. The green and red peppers shall be piece sizes typically produced by a 1/4 to

3/8 inch dicer setting. The vegetables shall be the characteristic color for the 

appropriate vegetable.

(1) Odor and flavor.

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

 b. Type I. The product shall have an odor and flavor characteristic of frozen 

and reheated cooked eggs.

 c. Type II. The product shall have an odor and flavor characteristic of frozen 

and reheated cooked eggs and smoked bacon.

 d. Type III. The product shall have an odor and flavor characteristic of frozen 

and reheated cooked eggs with cheese, ham, and peppers. 

(1) Texture.

 a. General. The product shall rehydrate within ten minutes. 

 b. Ham. The ham shall be moist and tender.

 c. Vegetables. The vegetables shall be slightly soft to slightly firm.

 d. Bacon. The bacon flakes shall be tender.

 e. Eggs. The egg product shall be moist, slightly spongy, and shall not be 

rubbery.

 (4) Palatability and overall appearance. The finished product shall be equal to or 

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

C-3 MISCELLANEOUS INFORMATION

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

EXPERIENCE. THIS IS NOT A MANDATORY CONTRACT REQUIREMENT.

 A. Scrambled Eggs (Type I)

(1) Scrambled eggs ingredients/formulation. Ingredients and formulation percentages 

for scrambled eggs may be as follows:

Ingredients Percent by weight

Eggs, whole liquid or frozen 78.50

Water 15.76

Oil, vegetable 2.00

Maltodextrin 1.50

Stabilizer compound 0.80

Salt 0.70

Flavoring, egg, natural 0.40

Xantham gum 0.25

Pepper, white, ground 0.09

 B. Scrambled Eggs with Bacon Pieces (Type II).
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(1) Scrambled eggs ingredients/formulation. Ingredients and formulation percentages 

for scrambled eggs for Type I may be used.

(2) Product ingredients/formulation. Ingredients and formulation percentages for 

scrambled eggs and bacon pieces may be as follows:

Ingredients Percent by weight

Dehydrated scrambled eggs 84.0

Bacon pieces, shelf stable 16.0

 C. Scrambled Eggs with Cheese, Western-style (Type III).

(1) Scrambled eggs with cheese, ingredients/formulation. Ingredients and 

formulation percentages for scrambled eggs with cheese, may be as follows:

Ingredients Percent by weight

Eggs, whole liquid or frozen 72.50

Water 18.41

Cheese, cheddar, sharp, dehydrated, uncolored 4.00

Oil, vegetable 2.00

Maltodextrin 1.00

Stabilizer compound 0.80

Salt 0.50

Flavoring, egg, natural 0.45

Xantham gum 0.25

Pepper, white, ground 0.09

(2) Product ingredients/formulation. Ingredients and formulation percentages for 

scrambled eggs with cheese, western-style, may be as follows:

Ingredients Percent by weight

Dehydrated scrambled eggs with cheese 74.9

Dehydrated ham 22.0

Dehydrated green peppers 1.5

Dehydrated red peppers 1.5

Dehydrated onions, chopped 0.1

SECTION D

D-1 PACKAGING

 Product shall be filled into pouches in accordance with the PACKAGING REQUIREMENTS AND 

QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED PRODUCTS IN A BRICKPACK POUCH. 

D-2 LABELING

 Each pouch shall be labeled in accordance with the PACKAGING REQUIREMENTS AND QUALITY 

ASSURANCE PROVISIONS FOR DEHYDRATED PRODUCTS IN A BRICKPACK POUCH. 

D-3 PACKING

 Packing for shipment to ration assembler shall be in accordance with the PACKAGING 

REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED PRODUCTS IN A BRICKPACK 

POUCH. 
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D-4 MARKING

 Marking of shipping containers shall be in accordance with the PACKAGING REQUIREMENTS 

AND QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED PRODUCTS IN A BRICKPACK POUCH. 

SECTION E INSPECTION AND ACCEPTANCE

 Inspection for packaging, labeling and packing, and marking shall be in accordance 

with the PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED PRODUCTS 

IN A BRICKPACK POUCH. 

E-6 QUALITY ASSURANCE PROVISIONS

 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.

 Quality Assurance Provisions.

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

Procedures and Tables for Inspection by Attributes, are required.

 A. 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 

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.

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

examination and the methods of inspection cited in this section.

 B. 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 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. 
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TABLE I. Product defects 1/ 2/ 

Category Defect

Major Minor

Dehydrated Product

Appearance

101 Glazed surface area measuring more than 0.5 inch in any dimension.

3/

102 Dark colored core in any dimension. 3/

201 Egg pieces not medium yellow color or not characteristic of cooked 

dehydrated eggs (Type I, Type II, and Type III).

202 Bacon flakes not medium brown color (Type II).

203 Ham not cooked meat color or not characteristic of cooked dehydrated 

meat (Type III).

204 Peppers not red or green color (Type III).

Odor

103 Not characteristic of dehydrated scrambled eggs (Type I).

104 Not characteristic of dehydrated scrambled eggs and bacon (Type II).

105 Not characteristic of dehydrated scrambled eggs with cheese, ham, 

and peppers (Type III).

TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Texture

106 Wet spots or soft spots. 4/

205 Less than 46 percent of egg ingredient, by weight, retained on a 

U.S. Standard 1/4 inch sieve (Type I). 5/

206 Less than 46 percent of egg ingredient, by weight, retained on a 

U.S. Standard 1/4 inch sieve (Type II). 5/

207 Less than 46 percent of egg ingredient plus 95 percent of ham and 

vegetable ingredients, by weight, retained on a U.S. Standard 1/4 

inch sieve (Type III). 5/

Weight

208 Net weight less than 75 grams. 6/

Rehydrated Product 7/ 8/

Appearance
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107 Bone or bone fragment measuring more than 0.3 inch in any dimension 

(Type III).

108 Type I product not discernable egg pieces.

109 Type II product not a mixture of egg pieces and bacon flakes.

110 Type III product not a mixture of egg pieces, diced ham, diced green 

and red peppers, and onion pieces.

209 Total weight of cartilage, coarse connective tissue, sections of 

tendons or ligaments, and glandular material more than 1.0 ounce 

(Type III).

Odor and flavor

111 Type I product odor or flavor not characteristic of frozen and 

reheated cooked eggs.

112 Type II product odor or flavor not characteristic of frozen and 

reheated cooked eggs and smoked bacon.

113 Type III product odor or flavor not characteristic of frozen and 

reheated cooked eggs with cheese, ham, and peppers.

Texture

114 Hard cores due to incomplete water penetration. 9/

210 Ham not moist or not tender (Type III).

211 Vegetables not slightly soft to slightly firm (Type III).

212 Bacon flakes not tender (Type II).

TABLE I. Product defects 1/ 2/ - Continued

Category Defect

214 Scrambled egg is rubbery

213 Scrambled egg not moist or not slightly spongy.

214 Scrambled egg is rubbery

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

hair, glass, wood, or metal, or foreign odors, and flavors such as but not limited to 

burnt, scorched, rancid, sour, or stale 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.

3/ Evidence of faulty dehydration.

4/ Evidence of incomplete dehydration.
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5/ Sieve testing shall be conducted on the contents of two randomly selected pouches 

which are evenly distributed across the area of the sieve screen. The sieve shall be 

placed on a flat collection surface and moved by hand back and forth about 12 inches, ten 

times. The movement shall be gentle enough not to create additional fines but will allow 

existing fines to fall through the sieve.

6/ If the sample average net weight is less than 75 grams, the lot shall be rejected.

7/ Rehydrate according to pouch instructions. Product that does not rehydrate within ten 

minutes shall be cause for rejection of the lot. 

8/ Machine setting requirement for ham and green and red pepper dices shall be verified 

with the producer’s certificate of conformance. 

9/ Dry areas attributable to gristle and similar materials in the ham or bacon shall not 

be considered as defects because they do not necessarily rehydrate properly.

 C. Methods of inspection.

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

product has a 3 year 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 hedonic 

scale to be considered acceptable. 

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

by weighing each sample unit on a suitable scale tared with a representative empty pouch. 

Results shall be reported to the nearest gram.

(3) Nutrient content. The sample to be analyzed shall be a composite of eight 

filled and sealed pouches which have been selected at random from the lot. The composited 

sample shall be prepared (see NOTE) and analyzed for protein content, fat content and 

sodium content in accordance with the following methods of the Official Methods of 

Analysis of AOAC International:

Test Method Number

Protein 988.05, 992.15

Fat 925.32, 2008.06

Sodium 985.35, 984.27

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

results for sodium content shall be reported to the nearest 1.0 mg per 100 grams. Any 

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

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

(4) Moisture content testing. Eight filled and sealed pouches shall be selected at 

random from the lot regardless of lot size. The contents of each pouch 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. Each sample shall be tested for 

moisture content in accordance with the Official Methods of Analysis of the AOAC method 

925.45/A (except that 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 
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mercury. Test results shall be reported to the nearest 0.1 percent. Any result not 

conforming to the requirements specified in Section C of this Performance-based Contract 

Requirements document shall be cause for rejection of the lot.

(5) Microbiological testing. Five filled and sealed pouches of finished product 

shall be selected at random from the lot regardless of lot size. The contents of each 

sample pouch shall be tested for aerobic plate count and E. coli in accordance with the 

Official Methods of Analysis of the AOAC, methods 966.23 and 966.24. The diluent shall be 

added to each sample of dry product and allowed to stand for 15 minutes before the 

blending of that sample. Continue as directed. Salmonella testing shall be in accordance 

with the Official Methods of Analysis of AOAC, method 967.26. Any result not conforming 

to the requirements specified in Section C of this Performance-based Contract 

Requirements document shall be cause for rejection of the lot.

SECTION J REFERENCE DOCUMENTS

NON-GOVERNMENTAL STANDARDS

AMERICAN SOCIETY FOR QUALITY CONTROL (ASQC)

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

AOAC INTERNATIONAL Official Methods of Analysis of the AOAC International
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For DLA Troop Support Website Posting

RDNS-SEC-EM

12 August 2016

TO: Defense Logistics Agency (DLA) - Troop Support – Subsistence DSCP-FTRE

SUBJECT: ES16-037 (DSCP-SS-16-01015); Document change; United States Department of 

Agriculture (USDA) recommendation to add an additional Official Method of Analysis (OMA) 

of the Association of Official Analytical Chemists (AOAC) International Fat Test Method 

2008.06 to fourteen individual and group ration documents.

1. Reference: Memo from RDNS-SEC-EM to DSCP-FTRE, dated 1 March 2016, SUBJECT: ES16-022

(DSCP-SS-16-00433); Document change; USDA Proposal to add an additional Official Method 

of Analysis (OMA) of the Association of Official Analytical Chemists (AOAC) International 

Fat Test Method 2008.06 to four bakery documents

2. Natick received an Engineering Support Case (ES Case) from DLA - Troop Support 

stating the USDA Laboratory has made a recommendation to add an additional method for fat 

testing, Official Method of Analysis (OMA) of the Association of Official Analytical 

Chemists (AOAC) International Fat Test Method 2008.06, to fourteen individual and group 

ration specifications.

3. In addition, Natick is deleting OMA of the AOAC fat test method number 985.15 from 

eight of the fourteen individual and group ration specifications. The Agriculture 

Marketing Service laboratory no longer performs test method 985.15 for fat as it requires 

a toxic solvent that is no longer used in the laboratory.

4. The fourteen specifications are listed below under each individual or group ration: 

a. Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP): PCR-B-015, Beef Stew, 

Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; PCR-B-016, Beef 

Stroganoff with Noodles, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf 

Stable; PCR-C-025, Chicken and Rice, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable; PCR-C-026, Chicken, Spicy Oriental with Rice, Cooked, Dehydrated, 

Packaged in a Brickpack Pouch, Shelf Stable; PCR-C-073, Chili Macaroni with Beef, 

Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; PCR-E-001, Eggs, 

Scrambled, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; PCR-R-011, 

Rice and Chicken, Mexican Style, Cooked, Dehydrated, Packaged in a Brickpack Pouch, 

Shelf Stable; PCR-S-017, Seafood Chowder, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable; PCR-S-008, Spaghetti with Meat Sauce, Cooked, Dehydrated, 

Packaged in a Brickpack Pouch, Shelf Stable; and PCR-T-002, Turkey Tetrazzini, Cooked, 

Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable.

b. Meal, Ready-to-Eat (MRE): PCR-G-003A, Granola, Packaged in a Flexible Pouch, Shelf 

Stable.

c. Unitized Group Ration – Heat & Serve (UGR-H&S): PCR-B-052, Beef and Potatoes in 

Cream Gravy, Packaged in a Polymeric Tray, Shelf Stable; and PCR-B-039A, Buffalo Style 

Chicken, Packaged in a Polymeric Tray, Shelf Stable.

d. Unitized Group Ration - Marine (UGR-M): PCR-C-059, Chili Con Carne with Beans, 

Cooked, Dehydrated, Packaged in a No. 10 Can, Shelf Stable.
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5. Natick Research Chemists reviewed this request and concur with USDA’s recommendation

to add AOAC of the OMA Fat Test Method 2008.06 as an additional fat test method to the 

fourteen subject documents.

6. Natick submits the following changes to subject documents for all current, pending, 

and future procurements until the document is formally amended or revised:

a. Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP):

(1) In PCR-B-015, Beef Stew, Cooked, Dehydrated, Packaged in a Brickpack Pouch, 

Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under column for Fat Test 

Method Number(s), after “925.12” insert “, 2008.06”.

(2) In PCR-B-016, Beef Stroganoff with Noodles, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under 

column for Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

(3) In PCR-C-025, Chicken and Rice, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under column for 

Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

(4) In PCR-C-026, Chicken, Spicy Oriental with Rice, Cooked, Dehydrated, Packaged 

in a Brickpack Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph C(3), 

under column for Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

(5) In PCR-C-073, Chili Macaroni with Beef, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable, on Page 10, Section E-5, Paragraph B(3), under 

column for Fat Test Method Number, after “925.12 or” delete “985.15” insert 

“2008.06”.

(6) In PCR-E-001, Eggs, Scrambled, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable, on Page 7, Section E-6, Paragraph C(3), under column for 

Fat Test Method Number, after “925.32” insert “, 2008.06”.

(7) In PCR-R-011, Rice and Chicken, Mexican Style, Cooked, Dehydrated, Packaged 

in a Brickpack Pouch, Shelf Stable, on Page 10, Section E-5, Paragraph B(3), 

under column for Fat Test Method Number, after “925.12,” delete “985.15” insert 

“2008.06”.

(8) In PCR-S-017, Seafood Chowder, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable, on Page 9, Section E-5, Paragraph B(3), under column for 

Fat Test Method Number, after “925.12,” delete “985.15” insert “2008.06”.

(9) In PCR-S-008, Spaghetti with Meat Sauce, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under 

column for Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

(10) In PCR-T-002, Turkey Tetrazzini, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph B(3), under column for 

Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

b. Meal, Ready-to-Eat (MRE):

(1) In PCR-G-003A, Granola, Packaged in a Flexible Pouch, Shelf Stable, on Page 

12, Section E-5, Paragraph B(3), under column for Fat Test Method Number, delete 

“985.15” insert “945.38, 960.39, 2008.06”.
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c. Unitized Group Ration – Heat & Serve (UGR-H&S):

(1) In PCR-B-052, Beef and Potatoes in Cream Gravy, Packaged in a Polymeric Tray, 

Shelf Stable, on Page10, Section E-5, Paragraph B(5), under column for Fat Test 

Method Number, delete “985.15” insert “991.36, 2008.06”.

(2) In PCR-B-039A, Buffalo Style Chicken, Packaged in a Polymeric Tray, Shelf 

Stable, on Page10, Section E-5, Paragraph B(5), under column for Fat Test 

Method Number, delete “985.15” insert “991.36, 2008.06”.

d. Unitized Group Ration - Marine (UGR-M):

(1) In PCR-C-059, Chili Con Carne with Beans, Cooked, Dehydrated, Packaged in a 

No. 10 Can, Shelf Stable, on Page 10, Section E-5, Paragraph B(7), under column 

for Fat Test Method Number, delete “985.15” insert “925.12, 991.36, 2008.06”.

7. The following documents with Changes highlighted and dated 12 August 2016 are 

attached:. Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP): Change 02, PCR-B015, Beef Stew, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; Change 

03, PCR-B-016, Beef Stroganoff with Noodles, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable; Change 02, PCR-C-025, Chicken and Rice, Cooked, Dehydrated, Packaged 

in a Brickpack Pouch, Shelf Stable; Change 03, PCR-C-026, Chicken, Spicy Oriental with 

Rice, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; Change 01, PCR-C073, Chili Macaroni with Beef, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf 

Stable; Change 06, PCR-E-001, Eggs, Scrambled, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable; Change 01,PCR-R-011, Rice and Chicken, Mexican Style, 

Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; Change 01, PCR-S-017, 

Seafood Chowder, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; Change 

02, PCR-S-008, Spaghetti with Meat Sauce, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable; and Change 03, PCR-T-002, Turkey Tetrazzini, Cooked, Dehydrated, 

Packaged in a Brickpack Pouch, Shelf Stable; Meal, Ready-to-Eat (MRE): Change 03, PCR-G003A, Granola, Packaged in a Flexible Pouch, Shelf Stable; Unitized Group Ration – Heat & 

Serve (UGR-H&S): Change 02, PCR-B-052, Beef and Potatoes in Cream Gravy, Packaged in a 

Polymeric Tray, Shelf Stable; and Change 05, PCR-B-039A, Buffalo Style Chicken, Packaged 

in a Polymeric Tray, Shelf Stable; and Unitized Group Ration - Marine (UGR-M): Change 01, 

PCR-C-059, Chili Con Carne with Beans, Cooked, Dehydrated, Packaged in a No. 10 Can, 

Shelf Stable.