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SECTION C

The First Strike Ration® (FSR) provides an assault ration for the individual during short 

duration, high intensity missions. 

C-1 ITEM DESCRIPTION

ACR-F-09, FIRST STRIKE RATION® (FSR), ASSEMBLY REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

 A. Components. The components are specified in table I.

TABLE I. Components

Component Reference

Entrées

Chicken Breast Fillets, Seasoned

 Garlic and Herb Seasonings

 Barbecue Sauce

A-A-20361A

 Type I

 Type II

Chicken Chunks, White, Cooked, Canned or in

Flexible Pouches, 7 oz. Pouch, Regular, Conventional

A-A-20352BC

 Type VI, Style A, Agric. Practice 1

Filled Bakery Item

 Filled French Toast

 Cinnamon Bun

 Apple Turnover

 Blueberry Turnover

MIL-DTL-32221BC

 Type I

 Type II

 Type III

 Type IV

Filled Wrap

 Barbecued Seasoned Pork

 Mexican Style Beef

MIL-DTL-32347

 Type I

 Type II

Sandwich, Breakfast, Shelf Stable, Bacon Cheddar MIL-DTL-32223

Sandwich, Shelf Stable

 Nacho Flavored Beef

 Pepperoni

 Honey Barbecue Chicken

 Honey Barbecue Beef

 Italian Style

MIL-DTL-32141

 Type I

 Type II

 Type III

 Type IV

 Type V
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TABLE I. Components - Continued

Component Reference

Tuna, Flexible Pouch, Chunk

 Light, Water, 

 Lemon Pepper, Regular (no more than 1.5 percent salt)

 Chunk, Light, Water

 Sweet and Spicy, Regular (no more than 1.5 percent salt)

 Solid, White (Albacore), Water, Unflavored,

 Regular Salt, 

 3 ounce

A-A-20155D, Type B,

 Form I, Color a, Packing Media 1,

 Flavor 1, Salt/Sodium Level (a)

 Form I, Color a, Packing Media 1,

 Flavor 3, Salt/Sodium Level (a) 

 Form II, Color b, Packing Media 1,

 Unflavored, Salt/Sodium Level (a), 

 Option 1

Starches and Soups 

Bagel, Plain MIL-DTL-32219, Type I

Crackers, Fortified, Plain PCR-C-037A, Type I

Snack Bread, Fortified

 Italian Bread Sticks, Single Pack

 Multigrain Snack Bread, Single Pack

PCR-S-009D

 Type IV, Style A

 Type V, Style A

Spread Soup Mix

 Cheddar Potato with Artificial Bacon Bits

PCR-S-023

 Type II

Tortillas

 Plain 

 Chipotle

PCR-T-008A

 Flavor 1

Flavor 2

Fruits

Fruits, Infused, Dried

 No Sulfiting Agents 

 Sweetened with Nutritive Sweeteners

 Cranberries, Sliced, Unflavored,

Whole Raisins, Seedless

A-A-20299C

Class (1)

Sweetening option, a,

 Type VII, Style B, Flavor 1, 

Type IX, Variety A

Fruits, Wet Pack

 Applesauce, Carbohydrate Enhanced, Sweetened,

 Regular Style, Style 2 or 3 Spout Pouch 

 Applesauce, Carbohydrate Enhanced, Sweetened,

 Regular Style, Cinnamon, Style 2 or 3 Spout Pouch

PCR-F-002C

 Type VII

 Type IX
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TABLE I. Components - Continued

Component Reference

Desserts and Snacks

Caffeinated Chocolate Pudding

 Trans Fat Free, Style 2 or 3 Spout Pouch

PCR-C-081

Cakes, Brownies, Muffin Tops and Filled Cakes

 Pound Cake, Lemon Poppy Seed, Trans Fat Free

PCR-C-007F

 Type I, Flavor 6, Style 2

Candy and Chocolate Confections

 Caffeinated Mints, Round Tablets, Sugar Free 

 Peppermint

A-A-20177EF

 Type XIIVII, Style B

 Flavor 1

Cheese Spread, Cheddar, Fortified

 Plain

 With Jalapeno Peppers

PCR-C-039A

 Type I

 Type II

Dessert Bar

 Mocha

 Peanut Butter 

 Chocolate Banana Nut

PCR-D-004

 Flavor I

 Flavor II

 Flavor III

Energy Gel, Mixed Berry PCR-E-018, Flavor I

First Strike Bars, Mini

 Chocolate, Mini, Barrier Pouch

 Apple-Cinnamon, Mini, Barrier Pouch

 Cran-Raspberry, Mini, Barrier Pouch

 Mocha, Mini, Barrier Pouch

PCR-F-001A, Style B

 Flavor I, Style B, Type I

 Flavor II, Style B, Type I

 Flavor III, Style B, Type I

 Flavor V, Style B, Type I

Meat and Poultry Snacks, Cured

 Beef, Moist Cured/Kippered, Chopped and Formed,

 Strips

 Teriyaki

 Barbeque

 Beef, Fermented, Chopped and Formed,

 Sticks, Teriyaki

 Turkey, Moist Cured/Lactate, Natural Style, Nuggets

 Smoked

A-A-20298C

 Variety A, Type II, Style a,

 Class 1, Package J

 Flavor (b)

 Flavor (c)

 Variety A, Type IV, Style a,

 Class 2, Flavor (b)

 Variety B, Type III, Style b, Class 4,

 Flavor (a), Package J

Nut and Fruit Mix

 Nut and Raisins with Pan Coated Chocolate Disks

PCR-N-003AB

 Type II

TABLE I. Components - Continued

Component Reference

Nut Butters and Nut Spreads A-A-20328BC
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 Manufactured from Dry Roasted Nuts, Regular,

 Stabilized, Fortified, Salted,

 Conventional

 Peanut Butter, Smooth, Plain

Form (a), Class A,

Type a, Fortification ii, Seasoning (a),

Agricultural Practice (1)

 Style I, Texture 1, Flavor (1)

Nuts, Shelled, Roasted

 Conventional

 Almonds (Unblanched), Flavored (Smoked)

A-A-20164DE

Agricultural Practices (1)

 Type IXVI, Style C

Snack Foods

 Pretzels, Sticks, Plain, SaltedNuggets,

 Honey Mustard and Onion

 Pretzels, Filled Pretzels, Cheddar Cheese

 Baked Snack Crackers, Hot and Spicy Cheese

Cheddar Cheese

 Toasted Corn Kernels, Plain, Salted and Barbecue

 Cheese Filled Crackers, Cheddar Cheese 

 Pepperoni Pizza

A-A-20195DE

Type II, Style C, Flavor IType II, Style E, 

Flavor 2 

Type II, Style F, Flavor 1

Type V, Flavor 2 1 

 

Type VI, Flavors 1 and Flavor 2

Type VII, Flavor 12 

Trail Mix, Recovery

 Trail Mix, Recovery with Pretzels

 Trail Mix, Recovery with Beef Jerky

PCR-T-014A

Type I

Type II

Toaster Pastries, Regular, Not Fortified,

 Enriched Wheat Flour, Conventional

 Single Serving Packet, Frosted (icing)

 Brown Sugar Cinnamon, Evenly Distributed Frosting

 Chocolate Chip, Swirled and/or Drizzled Icing

A-A-20211C, Type I, Fortification b, 

Grain Comp. (1), Agric. Practice i

Servings (a), Style B

 Flavor 3, Icing Option (b)

 Flavor 12, Icing Option I

Beverages 

Beverage Powder, Carbohydrate,

Flat Interlocking Closure Pouch

 Fortified with Ascorbic Acid and Enhanced with

 Maltodextrin

 Fruit Punch

 Grape 

 Lemon-Lime

 Orange 

PCR-B-055

Design B

 Formulation b 

 Flavor 1 

 Flavor 2

 Flavor 3 

 Flavor 4

TABLE I. Components – Continued

Component Reference

 Tropical Punch Flavor 5
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 Lemonade Flavor 6

Chocolate Protein Drink Powder

 Chocolate

PCR-C-082AB

Flavor I

Dairyshake Powder, Fortified with Calcium and Vit. D

 Trans Fat Free, Flat Interlocking Closure Pouch

 Vanilla

 Strawberry Banana

PCR-D-002B

Type II, Design B

 Flavor I

 Flavor IV

Other Items

Barbecue Sauce, Plain/Regular, Without Fruit Purees A-A-20335B, Flavor I, Type B

Chewing Gum 3/

Tablet, Large, or Disk, Regular, 

 with Caffeine, Regular,

 Peppermint

 Cinnamon

A-A-20175E

Type I, Size C, or Type VII, Size B,

 Style (2), Class 1, Package J

 Flavor a

 Flavor c

Hot Sauce 2/

 Extra Hot 4x, 1/8 fl. Oz. pouchConventional

 Buffalo Style

A-A-20097FG

Type II, Agric. Practices A

Type IX

Mayonnaise, Salad Dressing and Tartar Sauce

 Mayonnaise, Plain, Fat Free

A-A-20140DE

Type I, Style CFlavor A, Style 3

Fork, Knife and Spoon, Picnic (Plastic)

High Impact, Spoon, MRE, 7-inch (Brown)

A-A-3109B

Type IV, Item 13

Re-closeable Interlocking Plastic Bag 1/

1/ The plastic bag shall be 0.003” thick, beige, opaque, LDPE, minimum 10 inches wide by

12 inches long, with double track zippers.

2/ Hot sauce may be packaged in the subassembly/accessory packet or loose in the meal bag.

3/ Either Type I (Tablet, Large) or Type VII (Disk, Regular) may be procured for distribution 

in the Menus listed in TABLE III. 
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 B. Accessory components. Accessory components are specified in table II.

TABLE II. Accessory Components

Component Reference Acc. Pack

Chewing Gum, Tablet, Regular,

 Without Caffeine, Xylitol Sweetened,

 Peppermint or Cinnamon 1/

A-A-20175E, Type I, Size B, 

 Style (1), Class 3, 

 Flavor a or c

A, B, C

Hand and Body Wipes, Pre-Moistened,

Hand Wipe, Non-antibacterial, 

 Individually Wrapped, Single Pack

A-A-461C,

Type I, Style 2, 

 Packaging a, (3 hand wipes per 

accessory pack)

A, B, C

Matches, Safety

Paper, 20 Splint Book

A-A-59489B,

Type I, Class B

A, B, C

Salt, Table, Iodized, 4 grams0.67-0.75 

grams

NaCl Monograph A, B, C

Toilet Tissue, Institutional, Folded,

One Ply, Perforated, 4-1/2” by 4-1/2”

A-A-59594A, Style II, Type A,

Class 1, Sheet size b

A, B, C

Coffee, Soluble

Spray Dried, Agglomerated

or Freeze Dried, Regular

A-A-20184C

Type II

or Type III, Style A

A

Creamer, Non-Dairy, Dry, 

Regular, Plain/Unflavored

A-A-20043D,

Style I, Flavor A

A

Sugar, White (Refined), Granulated 

(fine or extra fine), 1/7 ounceSugar, 

White, Refined, and Sugar, Brown

White (Refined)

Granulated (Fine or Extra Fine)

A-A-20135DE

Type I

Style A

A

Conventional, 2.8 grams Agricultural Practice 1

Beverage Bases (Powdered) 1/

Sweetened with Non-Nutritive

Sweetener, Lap or Fin Seal Pouch

 Lemonade, Not Fortified 1/ 

 Raspberry, Not Fortified 1/ 

 Cranberry Grape, Not Fortified 1/

A-A-20098F

Type III

Design D

 Flavor 8, Formulation a

 Flavor 13, Formulation a

 Flavor 22, Formulation a

B

1/ Flavors shall be procured in equal quantities and assembled in a uniform distribution

which provides the greatest variation.
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 C. Contents. The contents of each meal are specified in table III. Refer to table I for full 

citation and document number of components.

TABLE III. Contents

Menu #1

Filled French Toast

Sandwich, Breakfast Bac. 

Ch.Honey BBQ Beef

Sandwich, Pepperoni

Cheese Spread, Jalapeno

Italian Bread Sticks

Dessert Bar, Peanut Butter

First Strike Bar, Chocolate

Beef Strips, Barbeque

Beef Strips, Teriyaki

Meat Snack, Sticks, Teriyaki

Snack, Pretzels, 

SticksNuggets, Honey 

Mustard and Onion

Fruit, Zapplesauce®, 

 Cinnamon

Trail Mix, Recovery with

 Pretzels

Chocolate Protein Drink

Beverage (1) 1/ 

Gum, Caffeine, Cinnamon

Re-closeable Plastic Bag

Spoon

Accessory Packet B

Menu #2

Toaster Pastry 1/ 

Sandwich, Italian Style

Chicken Chunks

Tortillas, Chipotle

Peanut Butter

Crackers, Plain

Dessert Bar, Mocha

First Strike Bar, Apple- 

 Cinnamon 

Beef Strips, Teriyaki

Beef Strips, Barbeque

Trail Mix, Recovery with

 Beef Jerky

Fruit, Zapplesauce®

Fruit, Dried, Cranberries

Nuts, Almonds, Smoked

Beverages (2) 1/ 

Gum, Caffeine, Peppermint

Barbecue Sauce

Re-closeable Plastic Bag

Spoon

Accessory Packet B

Menu #3

Cake, Lemon Poppy Pound

Sandwich, Honey BBQ Beef

Chicken Chunks

Tortillas, Plain

Cheese Spread, Plain

Crackers, Plain

Dessert Bar,

 Chocolate Banana Nut

First Strike Bar, Mocha

First Strike Bar, Cran- 

 Raspberry 

Snack, Corn Kernels, 

PlainBarbecue

Fruit, Zapplesauce®

Trail Mix, Recovery with

 Pretzels

Beverages (2) 1/ 

Candy, Caffeinated Mints

Hot Sauce, Buffalo Style 2/ 

Barbecue Sauce

Re-closeable Plastic Bag

Spoon

Accessory Packet A
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TABLE III. Contents – Continued

Menu #4

Filled Cinnamon Bun

Filled Wrap, Mexican Style

 Beef

Chicken, BBQ

Snack Bread, Multigrain

Cheese Spread, Jalapeno

Turkey Nuggets, Smoked

Meat Snack, Sticks, Teriyaki

Dessert Bar, Peanut Butter

First Strike Bar, Mocha

Energy Gel, Mixed Berry

Snack, Filled Pretzel, Cheddar

Fruit, Zapplesauce®

Fruit, Dried, RaisinsCranberries

Beverages (2) 1/ 

Gum, Caffeinated, Cinnamon

Hot Sauce, Extra Hot 2/ 

Re-closeable Plastic Bag

Spoon

Accessory Packet A

Menu #5

Filled French Toast

Toaster Pastry 1/ 

Sandwich, Honey BBQ 

 Chicken

Tuna, Lemon Pepper

Peanut Butter, Plain

Crackers, Plain

Beef Stick, Teriyaki

Snack, Corn Kernels, 

PlainBarbecue

First Strike Bar, Cran- 

 Raspberry 

Energy Gel, Mixed Berry

Nut Fruit Mix, Type II

Snack, Filled Pretzel, Cheddar

Fruit, Zapplesauce®, 

 Cinnamon

Chocolate Protein Drink

Beverage (1) 1/ 

Candy, Caffeinated Mints

Mayonnaise, Fat Free

Re-closeable Plastic Bag

Spoon

Accessory Packet C

Menu #6

Filled Apple Turnover

Filled Wrap, BBQ Pork

Chicken, Garlic and Herb

Cheese Spread, Plain

Bagel, Plain

Turkey Nuggets, Smoked

Meat Snack, Sticks, 

Teriyaki

Snack, Filled Pretzel, Chedda

Nut Fruit Mix, Type II

Dessert Bar, Mocha

First Strike Bar, Apple- 

 Cinnamon

Caffeinated Chocolate Pudding

Fruit, Dried, Cranberries

Dairyshake Powder, 

 Strawberry Banana

Beverage (1) 1/ 

Gum, Caffeinated, Peppermin

Hot Sauce, Extra Hot 2/ 

Re-closeable Plastic Bag

Spoon

Accessory Packet C 

TABLE III. Contents – Continued
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Menu #7

Filled Blueberry Turnover

Sandwich, Beef Nacho

Tuna, Sweet and Spicy

Tortillas, Plain

Spread, Cheddar Potato Bacon

Crackers, Plain

Baked Snack Crackers, 

 Hot and Spicy Cheese

Cheddar Cheese

Beef Stick, Teriyaki

First Strike Bar, Chocolate

First Strike Bar, Apple- 

 Cinnamon

Nut Fruit Mix, Type II 

Fruit, Zapplesauce®

Beverages (2) 1/ 

Gum, Caffeinated, Cinnamon

Mayonnaise, Fat Free

Re-closeable Plastic Bag

Spoon

Accessory Packet A

Menu #8

Filled French Toast

Sandwich, Honey BBQ 

 Chicken

Tuna, Albacore

Bagel, Plain

Cheese Filled Crackers, 

 Cheddar Cheese

Pepperoni Pizza

Beef Strips, Barbeque

Beef Strips, Teriyaki

Meat Snack, Sticks, 

Teriyaki (2) 

Dessert Bar,

 Chocolate Banana Nut

First Strike Bar, Mocha

Fruit, Zapplesauce®, 

 Cinnamon

Nut Fruit Mix, Type II

Dairyshake Powder, Vanilla

Beverage (1) 1/ 

Gum, Caffeinated,

 Peppermint

Mayonnaise, Fat Free

Re-closeable Plastic Bag

Spoon

Accessory Packet A

Menu #9

Filled Cinnamon Bun

Sandwich, Italian Style

Chicken, Garlic and Herb

Tortillas, Plain

Spread, Cheddar Potato Bacon

Crackers, Plain

Snack, Corn Kernels, 

 Barbecue

Beef Strips, Barbeque

Beef Strips, Teriyaki

Meat Snack, Sticks, Teriyaki

First Strike Bar, Cran- 

 Raspberry 

Caffeinated Chocolate Pudding

Fruit, Dried, RaisinsCranberries 

Dairyshake Powder, Vanilla

Beverage (1) 1/ 

Candy, Caffeinated Mints

Hot Sauce, Extra Hot 2/ 

Re-closeable Plastic Bag

Spoon

Accessory Packet B

1/ Flavors shall be procured in equal quantities and assembled in a uniform distribution.

When menu contains two beverages, they shall be different flavors.

2/ Hot sauce may be packaged in the subassembly/accessory packet or loose in the meal bag.
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SECTION D

D-1 PACKAGING

 A. Components. 

 (1) Subassembly packet/accessory packet. The subassembly/accessory packet shall be 

a preformed pouch or a form-fill-seal pouch. Dimensions shall be sufficient to contain all 

components. Seals shall be a minimum 1/8 inch wide. A tear nick, notch or serrations shall 

be provided to facilitate opening of the filled and sealed pouch. The average seal strength of 

the pouch seals shall be not less than 3.5 pounds per inch of width and no individual 

specimen shall have a seal strength of less than 3.0 pounds per inch of width. As an 

alternative to the seal strength requirement, the filled and sealed pouch shall exhibit no 

rupture or seal separation greater than 1/16 inch or seal separation that reduces the effective 

closure seal width to less than 1/16 inch when tested for internal pressure resistance. The 

pouch shall be made from polymeric films or film combinations with adequate strength and 

thickness to contain and protect the components. The water vapor transmission rate (WVTR) 

of the film shall not exceed 6.2 gm/m2/24hrs/90%rh/100°F when tested in accordance with 

ASTM F1249, Standard Test Method for Water Vapor Transmission Rate Through Plastic 

Film and Sheeting Using a Modulated Infrared Sensor; ASTM E96/E96M, Standard Test 

Methods for Water Vapor Transmission of Materials or Method 3030 of FED-STD-101, Test 

Procedures for Packaging Materials. The exterior color of the packet shall be clear or tan.

 (2) Time-temperature indicator (TTI) label. The TTI label shall be a 3/4 inch square, 

bull’s-eye type, pressure sensitive adhesive label. The TTI label shall have an activation 

energy (Ea) of 24–30 kcal/mole, be protected from ultraviolet radiation and have a shelf life 

of 1100 days at 80°F as pivot point. 

 (3) Meal assembly packet. The meal assembly packet shall be of sufficient thickness 

and strength to contain the meal components without tearing or spillage of meal contents 

throughout assembly, packing and distribution.

 B. Assembly. 

 (1) Subassembly/accessory packet assembly. One of each applicable component as 

described in table II shall be inserted in a pouch. If a subassembly is used, additional 

components may also be inserted in the pouch. For a preformed pouch, components shall be 

inserted in the pouch and the pouch shall be closed with a heat seal not less than 1/8 inch 

wide. For a form-fill-seal pouch, components shall be placed in the body and the cover 
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applied by heat sealing with a seal not less than 1/8 inch wide. The closure seal shall be free

of foldover wrinkles or entrapped matter that reduces the effective seal width to less than 

1/16 inch. The average seal strength of the pouch seals shall be not less than 3.5 pounds per 

inch of width and no individual specimen shall have a seal strength of less than 3.0 pounds 

per inch of width. As an alternative to the seal strength requirement, the filled and sealed 

packet shall exhibit no rupture or seal separation greater than 1/16 inch or seal separation that 

reduces the effective closure seal width to less than 1/16 inch when tested for internal 

pressure resistance.

 (2) Meal assembly. Each applicable component for each meal as described in table III 

shall be inserted in a meal assembly packet. The packet shall be a single bag or pouch. The 

meal assembly packet shall be shrink wrapped or heat-sealed (as applicable). If closed by 

heat seal, the seal shall be not less than 1/8 inch wide. The sealed assembly packet shall not 

show any evidence of foreign odor. The size of the finished meal assembly packet shall allow 

for the packing of nine meals into the box.

D-2 LABELING

 A. Subassembly/accessory packet. The subassembly/accessory packet shall be labeled on 

one face in permanent dark contrasting color ink with ‘A’, ‘B’, or ‘C’, as applicable. 

Alternatively, the packet letter may be embossed in the seal of the packet.

 B. Meal assembly packet. Each packet shall be correctly and legibly labeled in accordance 

with the colors and design of the FIRST STRIKE RATION® label shown in figure 1. 

(NOTE: The registered label design of the U.S. Army Research, Development and 

Engineering Command, Natick Soldier Research, Development and Engineering Center is

available electronically.) As an alternate labeling method, a pre-printed self-adhering 0.002 

inch thick polyester label may be used.
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FIGURE 1. First Strike Ration® Label.

The following information shall also be printed on the packet: 

Contractor's name and address

Appropriate menu number and contents

D-3 PACKING

 A. Packing. Nine meals, one of each menu, shall be packed in a fiberboard box. The 

fiberboard box shall conform to RSC-L of ASTM D5118/D5118M, Standard Practice for 

Fabrication of Fiberboard Shipping Boxes, grade V2s of ASTM D4727/D4727M, Standard 

Specification for Corrugated and Solid Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes, except the requirements for dry burst strength shall be minimum 425 psi, the 

requirement for wet burst strength shall be minimum 250 psi and the laminated board 

thickness shall be 0.069 inches. [U.S. Army Research, Development and Engineering 
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Command, Natick Soldier Research, Development and Engineering Center has found that 

solid fiberboard shipping container material consisting of two outer facings of 90 pound wet 

strength linerboard and an inner ply of 69 pound linerboard met the performance criteria of 

this specification.] The box liner shall be a full inside width box liner fabricated from grade 

W5c fiberboard in accordance with ASTM D5118/D5118M, except the terminal ends of the 

liner shall overlap a minimum of 2 inches and no fastening of the overlap is required. The 

box shall be closed in accordance with closure method 2A1 of ASTM D1974/D1974M, 

Standard Practice for Methods of Closing, Sealing, and Reinforcing Fiberboard Boxes; 

except the gap between the outer flaps shall be not more the 3/4 inch wide. Each box shall be 

reinforced with two girthwise nonmetallic straps. The inside dimensions of the box shall be 

16-11/16 inches in length, 9-1/8 inches in width and 10-1/4 inches in depth.

D-4 UNITIZATION

 A. Unit loads. Forty-eight boxes shall be arranged in unit loads in accordance with type I, 

class C of DLA Troop Support Form 3507, Loads, Unit: Preparation of Semiperishable 

Subsistence Items. At least two boxes in each tier shall be oriented to display the TTI label.

D-5 MARKING

 A. Shipping containers. Shipping containers shall be marked in accordance with DLA 

Troop Support Form 3556, Marking Instructions for Boxes, Sacks, and Unit Loads of 

Perishable and Semiperishable Subsistence and as specified in the contract with the following 

exceptions:

 (1) Identification markings normally placed on an end of the shipping container shall 

read from top to bottom, left to right, when the shipping container is rotated from its upright 

position onto its side for palletization. The major flaps of the shipping container closure 

immediately to the right of the marked end of the shipping container shall bear the following 

marking:

Contract data and other required markings

Date of pack

Lot number

U.S. GOVERNMENT PROPERTY – COMMERCIAL RESALE IS UNLAWFUL

 (2) Time Temperature Indicator label shall be centrally positioned on the panel. A 

minimum distance (quiet zone) of 1/4 inch from the nearest identification marking shall be 

maintained.
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 (3) One side panel of shipping container shall be marked “FIRST STRIKE 

RATION®” in letters not less than 1-1/4 inches high. Underneath the ration nomenclature, in 

letters not less than 1/2 inch, the shipping container shall be marked “DO NOT ROUGH 

HANDLE WHEN FROZEN (0°F or below)”.

 B. Unit loads. Unit loads shall be marked in accordance with DLA Troop Support Form

3556. 

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. Conformance inspection. Conformance inspection shall include the examinations/tests 

and the methods of inspection cited in this section.

 C. Packaging examination. 

(1) Subassembly/accessory material certification. The pouch material shall be tested 

for these characteristics. A Certificate of Conformance (CoC) may be accepted as evidence 

that the characteristics conform to the specified requirements.
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Requirement Requirement Paragraph Test procedure

Color of subassembly/accessory 

packet

D-1,A(1) Visual evaluation and 

SAE-AMS-STD-595, as

applicable 1/

Water vapor transmission rate D-1,A(1) ASTM F1249 2/, ASTM 

E96/E96M 3/ or Method 3030

of MIL-STD-3010 4/, FEDSTD-101 5/

1/ Colors Used in Government Procurement

2/ Standard Test Method for Water Vapor Transmission Rate Through Plastic Film and 

Sheeting Using a Modulated Infrared Sensor

3/ Standard Test Methods for Water Vapor Transmission of Materials

4/ Test Procedures for Packaging Materials and Containers

5/ Test Procedures for Packaging Materials

(2) Unfilled preformed subassembly/accessory packet pouch certification. A CoC 

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

D-1,A(1). When deemed necessary by the USDA, testing of the unfilled preformed pouches 

for seal strength shall be as specified in E,D(1)a. 

 (3) Subassembly/accessory packet examination. The filled and sealed packets shall be 

examined for the defects listed in table IV. The lot size shall be expressed in packets. The 

sample unit shall be one packet. The inspection level shall be S-4 and the acceptable quality 

level (AQL), expressed in terms of defects per hundred units, shall be 2.5 for major defects 

and 4.0 for minor defects.
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TABLE IV. Subassembly/accessory packet defects

Category Defect

Major Minor

101 Not clean. 1/

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

202 Tear nick or notch or serrations missing or does not facilitate opening.

203 Tear or hole or open seal.

204 Label missing or incorrect or illegible.

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

potential to cause package damage (for example, glass, metal fillings, etc.), or generally 

detracts from the clean appearance of the package. The following examples shall not be 

scored as defects for unclean:

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

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

package with a clean dry cloth.

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

pouch face, or an aggregate of scattered dried product which affects less than 1/4 of the total 

surface area of one pouch face.

2/ An effective seal is defined as any uncontaminated, fusion bonded, continuous path, 

minimum 1/16 inch wide, producing a hermetically sealed pouch.

 (4) Subassembly/accessory packet contents examination. The filled and sealed 

packets shall be examined for the defects listed in table V (this examination may be 

performed on the preformed pouches after filling and prior to sealing). The lot size shall be 

expressed in packets. The sample unit shall be one packet open or sealed. The inspection 

level shall be S-4 and the AQL, expressed in terms of defects per hundred units, shall be 1.5 

for major defects and 4.0 for minor defects.
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TABLE V. Subassembly/accessory packet contents defects

Category Defect

Major Minor

101 Component not clean. 1/

201 Missing or unserviceable component.

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

potential to cause package damage (for example, glass, metal filings, etc.), or generally 

detracts from the clean appearance of the package. The following examples shall not be 

scored as defects for unclean:

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

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

package with a clean dry cloth.

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

package face, or an aggregate of scattered dried product which affects less than 1/4 of the 

total surface area of one package face.

 (5) Assembled meal packet examination. The filled and sealed meal packets shall be 

inspected for the defects listed in table VI. The lot size shall be expressed in packets. The 

sample unit shall be one packet. The inspection level shall be S-4 and the AQL, expressed in 

terms of defects per hundred units, shall be 2.5 for major defects and 4.0 for minor defects. A 

minimum of 50 samples shall be examined for critical defects. The finding of any critical 

defect shall be cause for rejection of the lot. The inspection sample shall contain a 

proportionate amount of each of the meals.
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TABLE VI. Assembled meal packet defects

Category Defect

Critical Major Minor

1 Tear or hole or open seal in sandwich, filled wrap, filled 

bakery item, cheese spread, tuna or chicken pouch. 

2 Swollen sandwich, filled wrap, filled bakery item, cheese 

spread, tuna or chicken pouch.

101 Menu component missing or incorrect assortment for menu. 1/

102 Meal packet not clean or outer packaging of contents not 

clean. 2/ 

103 Foreign odor.

104 Labeling missing or incorrect or illegible.

105 Swollen peanut butter or spread soup pouch.

106 Tear or hole or open seal in component packages.

107 Crushed or broken component. 3/

108 Broken spoon.

201 Tear or hole or open seal in meal packet. 4/

202 Tear or hole or open seal in subassembly/accessory packet.

203 Re-closeable interlocking plastic bag not as specified.

1/ A missing entrée shall be cause for rejection of the lot.

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

potential to cause package damage (i.e. glass, metal filings, etc.), or generally detracts from 

the clean appearance of the package. The following examples shall not be scored as defects 

for unclean:
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a. Foreign matter which presents no health hazard or potential package damage and 

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

package with a clean dry cloth.

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

pouch face, or an aggregate of scattered dried product which affects less than 1/4 of the total 

surface area of one pouch face.

3/ For definition of crushed or broken, refer to applicable ration component document.

4/ The holes provided in shrink films to allow venting of air to facilitate effective application 

of shrink wrap film are permitted and shall not be scored as defects. In addition a single vent 

hole in a preformed bag not greater than 1/4 inch diameter is allowed and shall not be scored 

a defect.

D. Methods of inspection. 

 (1) Seal testing. The pouch seals shall be tested for seal strength or internal pressure 

resistance as required in a or b, as applicable.

 a. Unfilled preformed subassembly/accessory packet pouch. The seals of the 

unfilled preformed pouches for the subassembly/accessory packet shall be tested for seal 

strength in accordance with ASTM F88/F88M, Seal Strength of Flexible Barrier Materials. 

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

inspection shall be level S-1 and the AQL, expressed in defects per hundred units, shall be 

10.0. Three specimens shall be cut from each of the three sealed sides of each pouch in the 

sample. The average seal strength of any side shall be calculated by averaging the results of 

the three specimens cut from that side. Any test specimen failing to meet a seal strength of 3 

pounds per inch of width shall be scored a major defect. Any average seal strength of less 

than 3.5 pounds per inch of width shall be cause for rejection of the lot. Alternatively, the 

internal pressure resistance shall be determined by pressurizing the pouches while they are 

restrained between two rigid plates. The sample size shall be the number of pouches 

indicated by inspection level S-1. If a three-seal tester (one that pressurizes the pouch 

through an open end) is used, the closure seal shall be cut off for testing the side and end of 

the pouch. For testing the closure seal, the bottom seal shall be cut off. The pouches shall be 

emptied prior to testing. If a four-seal tester (designed to pressurize filled pouches by use of a 

hypodermic needle through the pouch wall) is used, all four seals can be tested 

simultaneously. The distance between rigid restraining plates on the four-seal tester shall be 

equal to the thickness of the product +1/16 inch. Pressure shall be applied at the approximate 
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uniform rate of 1 pound per square inch gage (psig) per second until 14 psig pressure is 

reached. The 14 psig pressure shall be held constant for 30 seconds and then released. The 

pouches shall then be examined for separation or yield of the heat seals. Any rupture of the 

pouch or evidence of seal separation greater than 1/16 inch in the pouch manufacturer’s seal 

shall be considered a test failure. Any seal separation that reduces the effective closure seal 

width to less than 1/16 inch (see table IV, footnote 2/) shall be considered a test failure. Any 

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

 b. Subassembly/accessory packet pouch closure. The closure seals of the pouches 

for the subassembly/accessory packet shall be tested for seal strength in accordance with 

ASTM F88/F88M. The lot size shall be expressed in pouches. The sample unit shall be one 

pouch. The inspection level shall be S-1 and the AQL, expressed in defects per hundred 

units, shall be 10.0. For the closure seal on preformed pouches, three adjacent specimens 

shall be cut from the closure seal of each pouch in the sample. For the form-fill-seal pouches, 

three specimens shall be cut from each side and each end of each pouch in the sample. The 

average seal strength of any side, end or closure shall be calculated by averaging the three 

specimens cut from that side, end or closure. Any test specimen failing to meet a seal 

strength of 3 pounds per inch of width shall be scored a major defect. Any average seal 

strength of less than 3.5 pounds per inch of width shall be cause for rejection of the lot. 

Alternatively, the internal pressure resistance shall be determined by pressurizing the 

pouches while they are restrained between two rigid plates. The sample size shall be the 

number of pouches indicated by inspection level S-1. If a three-seal tester (one that 

pressurizes the pouch through an open end) is used, the closure seal shall be cut off for 

testing the side and end of the pouch. For testing the closure seal, the bottom seal shall be cut 

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

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

can be tested simultaneously. The distance between rigid restraining plates on the four-seal 

tester shall be equal to the thickness of the product +1/16 inch. Pressure shall be applied at 

the approximate uniform rate of 1 pound per square inch gage (psig) per second until 14 psig 

pressure is reached. The 14 psig pressure shall be held constant for 30 seconds and then 

released. The pouches shall then be examined for separation or yield of the heat seals. Any 

rupture of the pouch or evidence of seal separation greater than 1/16 inch in the pouch 

manufacturer’s seal shall be considered a test failure. Any seal separation that reduces the 

effective closure seal width to less than 1/16 inch (see table IV, footnote 2/) shall be 

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

cause for rejection of the lot.
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 E. Packing. 

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

containers shall be examined for the defects listed in table VII. 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 VII. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Outer flaps do not completely meet, leaving an opening greater than 3/4 

inch between flap ends.

103 Inadequate workmanship. 1/

104 Not 9 meals per case. 2/

105 Not one of each menu.

201 Time-temperature indicator missing or not centrally located on panel.

202 Time-temperature indicator 1/4-inch quiet zone not maintained.

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.

2/ A missing meal shall be cause for rejection of the lot.

 (2) Flap closure testing. The lot size shall be expressed in shipping containers. The 

sample unit shall be one shipping container. The inspection level shall be S-2 and the AQL, 

expressed in terms of defects per hundred units, shall be 4.0. The closure of the four outer 

flaps of the container shall be tested separately. A 90 degree angular bar with each leg 

approximately 5 inches long by 3 inches wide by 1/8 inch thick shall be used to test the flap 

closures. Insert one leg of the angular bar full length under the center of one outer flap. 

Insertion shall be made through the open slot between the outer flaps. Lift the container 

vertically by the other leg of the bar until the container is suspended. The complete upper 
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surface of the inserted leg shall be in contact with the inner surface of the flap during the 

lifting and suspension of the container. Complete separation of the adhesive bond of one or 

more of the outer flaps, showing no evidence of fiber tear, shall be scored a major defect.

 F. Unit load examination. The unit load shall be examined in accordance with the 

requirements of DLA Troop Support Form 3507. 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 for Semiperishable Subsistence Items

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

Perishable and Semiperishable Subsistence

FEDERAL STANDARDS

FED-STD-101 Test Procedures for Packaging Materials

NON-GOVERNMENTAL STANDARDS

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

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

SAE INTERNATIONAL www.sae.org

SAE AMS-STD-595 Colors Used in Government Procurement

ASTM INTERNATIONAL www.astm.org

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

Reinforcing Fiberboard Boxes
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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

E96/E96M Standard Test Methods for Water Vapor Transmission of Materials

F1249 Standard Test Method for Water Vapor Transmission Rate 

Through Plastic Film and Sheeting Using a Modulated Infrared 

Sensor

F88/F88M Standard Test Method for Seal Strength of Flexible Barrier 

Materials