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SECTION C

This document covers shelf stable Cajun style chicken breast dices with Andouille chicken

sausage in sauce packaged in a polymeric tray for use by the Department of Defense as a 

component of operational rations.

C-1 ITEM DESCRIPTION

PCR-C-089, CAJUN STYLE CHICKEN BREAST DICES WITH ANDOUILLE 

CHICKEN SAUSAGE IN SAUCE, PACKAGED IN A POLYMERIC TRAY, SHELF 

STABLE

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. 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 80°F.

 D. Appearance.

(1) General. The finished product shall be a uniform mixture of cooked whole muscle

chicken breast meat dices with cooked sliced Andouille chicken sausage rounds in a Cajun 

spiced sauce with pieces of cooked vegetables. The finished product shall be free from 

foreign materials.

(2) Chicken. The whole muscle chicken breast meat dices shall be derived from 

unground boneless chicken breast meat (void of any ground product). The end product shall 

not be diced or stripped from a log product. The finished product shall be cooked whole 
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muscle chicken breast meat dices typically produced by a 3/4 inch machine setting. The 

whole muscle chicken breast meat dices shall have a tan cooked chicken breast color and 

may have a reddish-brown color from absorbed sauce. The packaged food shall be practically 

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

ligaments, and discolored meat.

(3) Andouille chicken sausage. The cooked Andouille chicken sausage shall be a 

reddish-brown color and may be darkened from absorbed sauce. The cooked sliced Andouille 

chicken sausage rounds shall be approximately 1-1/4 inches in diameter and 3/8 inch in 

width.

(4) Sauce. The sauce shall be semi-translucent, glossy and a dark reddish-orange 

color. The sauce shall contain pieces of cooked vegetables: diced tomatoes, red and green 

bell peppers, celery and onion. The sauce may contain flecks of spices and may contain 

flecks of garlic.

 E. Odor. The packaged food shall have a cooked moderate bell pepper, cooked tomato, 

Cajun spice, slight garlic and onion odor. The packaged food shall be free from foreign 

odors.

 F. Flavor. The packaged food shall have a cooked chicken, cooked Andouille chicken 

sausage, moderate Cajun spice, bell pepper, celery, onion and garlic flavor. The product shall 

elicit a sensation of mild to moderate heat. The packaged food shall be free from foreign 

flavors.

 G. Texture. 

(1) Chicken. The whole muscle chicken breast meat dices shall be moist and tender 

with a cooked whole muscle chicken meat texture.

(2) Sausage. The cooked sliced Andouille chicken sausage shall have a medium 

grind, shall be cohesive, and shall be slightly firm. 

(3) Sauce. The sauce shall be slightly thick with pieces of cooked vegetables.

 H. Net weight. The average net weight shall be not less than 90 ounces (2552 grams). The 

net weight of an individual polymeric tray shall be not less than 88 ounces (2495 grams). 
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 I. Drained weight. The average drained weight of the cooked, whole muscle chicken breast 

meat dices, sliced Andouille chicken sausage rounds and vegetables (combined) shall be not 

less than 47.5 ounces (1347 grams). The drained weight of the cooked, whole muscle chicken 

breast meat dices, sliced Andouille chicken sausage rounds and vegetables (combined) in an 

individual polymeric tray shall be not less than 45.5 ounces (1290 grams).

 J. Percent by weight. 

 (1) Chicken. The percentage of cooked whole muscle chicken breast meat dices shall 

be not less than 24 percent by weight as confirmed by USDA review of formulation.

 (2) Andouille chicken sausage. The percentage of cooked sliced Andouille chicken 

sausage rounds shall be not less than 12 percent by weight as confirmed by USDA review of 

formulation.

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

the approved product standard in palatability and overall appearance.

L. Analytical requirements.

(1) Fat. The fat content shall be not greater than 6.5 percent.

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

SECTION D

D-1 PACKAGING 

 A. Preservation. Product shall be filled into polymeric trays which shall conform to the 

requirements of section 3 of MIL-PRF-32004, Packaging of Food in Polymeric Trays, Type 

I, Retortable products. Government verification testing and inspection of trays, lids, sleeves

and fiberboard pads, as applicable, 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.

D-2 LABELING

 A. Polymeric tray body. The polymeric tray body 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. One end of the polymeric tray (see figure 1 of MIL-PRF-
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32004) shall be marked with the product name and number of portions. If the tray body end 

markings are not readily legible in low light conditions, a small, easily legible label shall be 

applied, but not over any existing tray markings. All other markings may be applied along 

the tray body side. The marking of trays with the product name, lot number and filling 

equipment number shall be applied prior to processing. Additional tray marking may be 

applied before or after processing. 1/

Tray body markings shall include:

(1) Product name. Commonly used abbreviations may be used.

(2) Tray code includes: 2/

 Lot number

 Filling equipment identification number

 Retort identification number

 Retort cook number

 Official establishment 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/ 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, 

14 February 2019 would be coded as 9045). 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.

Note: The font tested by Natick 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 “to heat in water.” If an additional note is required on the 
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label, such as “fluff before serving,” it should also be in font size 14. All other information 

should be in font size 9. 

(1) Lid labeling shall include:

Product name 

Ingredients

Net weight

Name and address of packer

Official inspection legend

“Nutrition Facts” label in accordance with the Nutrition Labeling and 

Education Act (NLEA) and all applicable USDA regulations
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(2) Lid labeling shall also show the following statements:

YIELD: Serves 18 portions of approximately 2/3 cup each.

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

gently 35-40 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.

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

portions protected.

(3) The product shall be formulated and labeled in accordance with all USDA 

labeling regulations and policies. The lid shall be labeled with the following product name: 

CAJUN STYLE CHICKEN BREAST DICES WITH ANDOUILLE 

CHICKEN SAUSAGE IN SAUCE

D-3 PACKING

 A. Packing. Four filled, sealed and processed polymeric trays shall be packed with sleeves 

or fiberboard pads in a fiberboard shipping container constructed in accordance with style 

RSC-L 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 

275 or ECT grade 44 of ASTM D4727/D4727M, Standard Specification for Corrugated and 

Solid Fiberboard Sheet Stock (Container Grade) and Cut Shapes. Type I trays shall be placed 

flat with the first two trays placed with the lids together and the next two trays with the lids 

together. Each box shall be closed in accordance with ASTM D1974/D1974M, Standard 

Practice for Methods of Closing, Sealing, and Reinforcing Fiberboard Boxes.
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D-4 UNITIZATION

 A. Unit loads. Unit loads shall be as specified in accordance with DLA Troop Support 

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 DLA Troop Support Form 3556, Marking Instructions for Boxes, Sacks, 

and Unit Loads of Perishable and Semiperishable Subsistence.

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. 

(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 
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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:

DEPARTMENT OF THE ARMY

RDNS-SEC-EMR

NATICK SOLDIER SYSTEMS CENTER

10 GENERAL GREENE AVENUE

NATICK, MA 01760

One lot shall be randomly selected during each calendar month of production or as otherwise 

specified in the contract. Two (2) sample units shall be randomly selected from that one 

production lot. The two (2) sample units shall be shipped to Natick 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.

(3) Conformance inspection. Conformance inspection shall include the 

examinations/tests and 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/ASQ Z1.4. 

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. 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.
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TABLE I. Product defects 1/ 2/

Category Defect

Major Minor

Appearance

101 Product not a uniform mixture of cooked whole muscle chicken breast 

meat dices with cooked sliced Andouille chicken sausage rounds in a 

Cajun spiced sauce with pieces of cooked vegetables. 3/ 4/

102 Bone or bone fragment measuring more than 0.3 inch in any 

dimension. 

201 The whole muscle chicken breast meat dices not a tan cooked chicken 

breast color.

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

ligaments, and discolored meat more than 1.0 ounce (28 grams).

203 The cooked Andouille chicken sausage not a reddish-brown color. 

103 The cooked sliced Andouille chicken sausage rounds not 

approximately 1-1/4 inches in diameter or not approximately 3/8 inches 

in width. 5/

204 Sauce not semi-translucent or not glossy or not a dark reddish-orange 

color.

205 Sauce does not contain pieces of cooked vegetables: diced tomatoes or 

red or green bell peppers or celery or onion.

Odor

104 The packaged food does not have a cooked moderate bell pepper or 

cooked tomato or Cajun spice or slight garlic or onion odor.
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Flavor

105 The packaged food does not have a cooked chicken or cooked 

Andouille chicken sausage or moderate Cajun spice or bell pepper or 

celery or onion or garlic flavor.

106 Product does not elicit a sensation of mild to moderate heat.

Texture

206 The whole muscle chicken breast meat dices not moist or not tender or 

not with a cooked whole muscle chicken meat texture.

207 The cooked sliced Andouille chicken sausage does not have a medium 

grind or is not cohesive or is not slightly firm.

208 Sauce not slightly thick or not with pieces of cooked vegetables.

Net weight

209 Net weight of an individual polymeric tray less than 88 ounces (2495 

grams). 6/

Drained weight

210 Drained weight of the cooked, whole muscle chicken breast meat dices, 

sliced Andouille chicken sausage rounds and vegetables (combined) in 

an individual polymeric tray less than 45.5 ounces (1290 grams). 7/

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.

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.
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3/ Machine setting and the requirement for boneless whole muscle white chicken breast meat

dices to be derived from unground chicken breast meat not from a log product shall be 

verified by a Certificate of Conformance (CoC).

4/ Percentage of whole muscle white chicken breast meat dices of not less than 24 percent 

and Andouille chicken sausage not less than 12 percent of the formulation shall be confirmed 

by USDA review of the producer’s formulation. 

5/ Dimensions of the cooked sliced Andouille chicken sausage rounds shall be verified by a 

CoC.

6/ Sample average net weight less than 90 ounces (2552 grams) shall be cause for rejection of 

the lot.

7/ Sample average drained weight of the cooked, whole muscle chicken breast meat dices, 

sliced Andouille chicken sausage rounds and vegetables (combined) less than 47.5 ounces 

(1347 grams) 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 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.

(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 or to the nearest 1 gram.

(4) Drained weight. Weigh a U.S. Standard No. 8 sieve to obtain the sieve tare 

weight. The polymeric tray contents shall be poured into a flat-bottom container. A minimum 

of three times the volume of the polymeric tray of not less than 140°F and not greater than 

190°F 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 and to remove the sauce without 
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breaking the chicken breast meat dices or the sliced Andouille chicken sausage rounds. The 

contents shall then be poured into a U.S. Standard No. 8 sieve in a manner that will distribute 

the product over the sieve without breaking the chicken breast meat dices or the sliced 

Andouille chicken sausage rounds. 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 such an 

angle to assure complete drainage of liquid from the product. Drain product for two minutes 

before determining the drained weight by subtracting the sieve tare weight from the gross 

weight. The drained weight shall be reported to the nearest 0.5 ounce or to the nearest 1 

gram.

(5) Analytical. The sample to be analyzed shall be a one-pound composite of three 

filled and sealed polymeric trays that have been selected at random from the production lot. 

The composite sample shall be prepared and analyzed in accordance with the following 

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

Test Method Number

Fat 991.36, 960.39, 2007.04, or 2008.06 

Salt 935.47 or 971.27

Test results shall be reported to the nearest 0.1 percent. Government verification will be 

conducted through actual testing by a Government laboratory. Any result not conforming to 

the analytical requirement shall be cause for rejection of the lot.

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 tray, container and packaging materials 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 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.
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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 shipping containers 1 container S-2

Protective sleeve (as applicable) sleeves 1 sleeve S-1

Fiberboard pad (as applicable) fiberboard pads 1 pad 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

(2) Examination of container. The container shall be examined for the defects listed in 

table II of MIL-PRF-32004 and the labeling defects listed in table III. The lot size shall be 

expressed in containers. The sample unit shall be one processed and labeled container. The 
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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 or 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.

(3) Label adhesive examination. When self-adhering labels are used, the adhesive 

shall be tested in accordance with ASTM D3330/D3330M, Standard Test Method for Peel 

Adhesion of Pressure-Sensitive Tape. In lieu of testing, a CoC shall be provided.

 B. Packing.

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

containers shall be examined for the defects listed in table IV. 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 and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Inadequate workmanship. 1/

201 Arrangement or number of polymeric trays not as specified.

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.
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 C. Unitization.

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

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

Any nonconformance shall be classified as a major defect.

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-32004 Packaging of Food in Polymeric Trays

GOVERNMENT PUBLICATION

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

Code of Federal Regulations (CFR) Parts 1-391)

NON-GOVERNMENTAL STANDARDS

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

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

Attributes

ASTM INTERNATIONAL www.astm.org

D1974/D1974M Standard Practice for Methods of Closing, 

Sealing, and Reinforcing Fiberboard Boxes
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D3330/D3330M Standard Test Method for Peel Adhesion of PressureSensitive Tape

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 

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International