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SECTION C

The First Strike Ration® (FSR) provides a special purpose operational ration for the 

individual during the first 72 hours of a mission.

C-1 ITEM DESCRIPTION

ACR-F-08, FIRST STRIKE RATION® (FSR) ASSEMBLY REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

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

TABLE I. Components

Component Reference

Entrees

Chicken Breast Fillets, Seasoned

 Garlic and Herb Seasonings

 Barbecue Sauce

A-A-20361

 Type I

 Type II

Chicken Chunks, White, Cooked, Canned or in a

 Pouch, 7 oz. Pouch

A-A-20352B, Type VI

Filled Bakery Item

 Filled French Toast

 Cinnamon Bun

 Apple Turnover

 Blueberry Turnover

MIL-DTL-32221A

 Type I

 Type II

 Type III

 Type IV

Filled Wrap

 Barbecued Seasoned Pork

 Mexican Style Beef

MIL-DTL-32347

 Type I

 Type II

Salmon, Flexible Retort Pouch, Pink, Deep Skinned

 and Boneless, Other, Mango Chipotle,

 Regular Sodium

A-A-20158E, Type B, Species IV,

 Style c, Packing media 3, Flavor 2,

 Sodium Level (a)

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 Pouches

 Chunk, Light, Water, Lemon Pepper,

 Regular Salt

 Chunk, Light, Water, Sweet and Spicy

 Regular 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)

Starches and Soups 

Bagel, Plain MIL-DTL-32219, Type I

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

Snack Bread, Fortified

 Wheat Snack Bread, Twin Pack

PCR-S-009D

Type I, Style B

Spread Soup Mix

 Cheddar Potato with Artificial Bacon Bits

PCR-S-023

 Type II

Tortillas PCR-T-008A

Fruits

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

Fruits, Infused and Dried 

Sliced Cranberries, Not Fortified

Whole Raisins, Not Fortified

A-A-20299B

Type VII, Fortification a

Type IX, Fortification a

Beverages 

Beverage Powder, Carbohydrate, Flat Interlocking 

Closure Pouch

 Fortified with Ascorbic Acid and Enhanced with 

 Maltodextrin

Fruit Punch, Grape, Lemon-Lime, Orange, Tropical 

Punch or Lemonade

PCR-B-055, Design B

Formulation b

Flavors 1, 2, 3, 4, 5 or 6

Chocolate Protein Drink PCR-C-082

Dairyshake Powder, Fortified with Calcium and Vit. D

 Trans Fat Free, Flat Interlocking Closure Pouch

 Vanilla or Strawberry Banana

PCR-D-002B

 Type II, Design B

 Flavors I or IV
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TABLE I. Components - Continued

Component Reference

Desserts and Snacks

Beef and Turkey Snacks, Cured

 Beef, Moist Cured/Kippered, Chopped and Formed,

 Strips

 Teriyaki or Barbeque 

 Beef, Moist cured/Lactate, Natural Style, Nuggets

 Cranberry

 Turkey, Moist cured/Lactate, Natural Style, Nuggets

 Smoked

A-A-20298B

 Variety A, Type II, Style a, Class 1

 Package J

 Flavors (b) or (c)

 Variety A, Type III, Style b, Class 4

 Flavor (g)

 Variety B, Type III, Style b, Class 4

 Flavor (a) 

Caffeinated Chocolate Pudding

 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-20177E

 Type XII, Style B

 Flavor 1

Cheese Spread, Cheddar; Fortified

 Plain or with Jalapeno Peppers

PCR-C-039

 Type I or II

Dessert Bar

 Mocha, Peanut Butter or Chocolate Banana Nut

PCR-D-004

 Flavors I, II or III

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

First StrikeTM Bar, Mini

 Chocolate, Apple-Cinnamon, Cran-Raspberry

 or Mocha

PCR-F-001, Style B

 Flavors I, II, III or V

Nut and Fruit Mix

 Nut and Raisins with Pan Coated Chocolate Disks

 Nuts with Raw Sunflower Kernels and Infused Fruit

PCR-N-003

 Type II

 Type III

Nuts, Shelled, Roasted

 Almonds (Unblanched), Flavored (Smoked)

A-A-20164D

 Type IX, Style C

Nut Butters and Nut Spreads

 Regular, Stabilized, Fortified, Salted, Conventional

 Peanut Butter, Smooth

A-A-20328B, Class A, Type a, 

Fortification 2, Seasoning (a), 

Agricultural Practices (1)

 Style I, Texture 1
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TABLE I. Components - Continued

Component Reference

Snack Foods

 Pretzels, Bavarian or Hard, Rods, Sticks, 

 Twists or Nuggets, Plain, Salted

 Filled Pretzels, Cheddar Cheese

 Baked Snack Crackers, Hot and Spicy Cheese

 Toasted Corn Kernels, Plain, Salted

 Cheese Filled Crackers, Cheddar Cheese

A-A-20195D

 Type II, Style A, B, C (Flavor 1), 

 D (Flavor 1) or E (Flavor 1)

 Type II, Style F, Flavor 1

 Type V, Flavor 2

 Type VI, Flavor 1

 Type VII, Flavor 1

Toaster Pastries, Shelf Stable, Regular, Not Fortified,

 Rectangular, Enriched Wheat Flour

 Single Serving Packet 

 Frosted Brown Sugar Cinnamon, Without Sprinkles

 Frosted Chocolate Chip, With Swirled or Drizzled Icing

A-A-20211C, Type I, Fort. b, 

Shape i, Grain Composition (1)

Servings (a)

 Style B, Flavor 3, Frosting (B)

 Style B, Flavor 12, Frosting (C)

Other Items

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

Chewing Gum

Tablet, Large, with Caffeine, Regular,

 Peppermint

 Cinnamon

Disk, Regular, with Caffeine, Regular,

 Peppermint 

 Cinnamon

A-A-20175E

 Type I, Size C, Style (2), Class 1,

 Flavor a

 Flavor c

 Type VII, Size B, Style (2), Class 1

 Flavor a

 Flavor c

Hot Sauce 2/

 Extra Hot 4x, 1/8 fl. oz. pouch

A-A-20097F

 Type II

Mayonnaise, Salad Dressing and Tartar Sauce

 Mayonnaise, Fat Free

A-A-20140D

 Type I, Style C

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.

 B. Accessory components. Accessory components are specified in table II.
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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 Cleaner (Pre-moistened 

 Towelette),Unscented, Water Based

A-A-461B, Type II, 

2 towelettes per accessory pack

2

A, B, C

Matches, Safety A-A-59489A, Type I, Class B A, B, C

Salt, Table, Iodized, 4 grams NaCl Monograph A, B, C

Toilet Tissue, Institutional, Folded,

One Ply, Perforated, 4-1/2 by 4-1/2 

inches

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,

Original

A-A-20043C, Style I, Flavor A A

Sugar, 1/7 ounce A-A-20135D, Type I, Style A A

Beverage Base (Powdered) 1/

Sweetened with Non-Nutritive

Sweetener, Lap or Fin Seal Pouch

 Lemonade, Non-fortified

 Raspberry, Non-fortified

A-A-20098E

Type III

Design D

 Flavor 8, Formulation a

 Flavor 13, Formulation a

B

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

 C. Contents. The contents of each meal are specified in table III.
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TABLE III. Contents

Menu #1

Filled French Toast

Sandwich, Breakfast Bac. Ch.

Sandwich, Pepperoni

Cheese Spread, Jalapeno

Snack Bread

Dessert Bar, Peanut Butter

First StrikeTM Bar, Chocolate

Beef Snack, Teriyaki

Beef Snack, Barbeque

Snack, Pretzels

Fruit, Zapplesauce®, Cinnamo

Nut Fruit Mix, Type III

Chocolate Protein Drink

Beverage (1) 1/

Gum, Caffeine, Cinnamon

Hand Cleaner

Re-closeable Plastic Bag

Spoon

Accessory Packet B

Menu #2

Toaster Pastry

Sandwich, Italian Style

Chicken Chunks

Tortillas

Peanut Butter

Crackers

Dessert Bar, Mocha

First StrikeTM Bar, AppleCinnamon 

Beef Snack, Teriyaki

Beef Snack, Barbeque

Fruit, Zapplesauce®

Fruit, Dried, Cranberries

Nuts, Almonds

Beverages (2) 1/

Gum, Caffeine, Peppermint

BBQ Sauce

Hot Sauce 2/

Hand Cleaner

Re-closeable Plastic Bag

Spoon

Accessory Packet B

Menu #3

Cake, Lemon Poppy Pound

Sandwich, Honey BBQ Beef

Tuna, Lemon Pepper

Tortillas

Cheese Spread, Plain

Crackers

Dessert Bar,

 Chocolate Banana Nut

First StrikeTM Bar, Mocha

First StrikeTM Bar, CranRaspberry

Snack, Corn Kernels

Fruit, Zapplesauce®

Nut Fruit Mix, Type III

Beverages (2) 1/

Candy, Caffeinated Mints

Mayonnaise

Hot Sauce 2/

Hand Cleaner

Re-closeable Plastic Bag

Spoon

Accessory Packet A

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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TABLE III. Contents - Continued

Menu #4

Filled Cinnamon Bun

Filled Wrap, Mexican Beef

Chicken, BBQ

Cheese Spread, Jalapeno

Snack Bread

Beef Snack, Cranberry Nugget

Dessert Bar, Peanut Butter

First StrikeTM Bar, Mocha

Energy Gel, Mixed Berry

Snack, Filled Pretzel, Cheddar

Fruit, Zapplesauce®

Fruit, Raisins

Beverages (2) 1/

Gum, Caffeinated, Cinnamon

Hot Sauce 2/

Hand Cleaner

Re-closeable Plastic Bag

Spoon

Accessory Packet A

Menu #5

Filled French Toast

Toaster Pastry

Sandwich, BBQ Chicken

Salmon, Mango Chipotle

Peanut Butter, Plain

Crackers, Plain

Turkey Snack

Snack, Corn Kernels

First StrikeTM Bar, CranRaspberry

Energy Gel, Mixed Berry

Nut Fruit Mix, Type II

Fruit, Zapplesauce®, Cinnam

Chocolate Protein Drink

Beverage (1) 1/

Candy, Caffeinated Mints

Hand Cleaner

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

Beef Snack, Cranberry Nugget

Snack, Filled Pretzel, Cheddar

Dessert Bar, Mocha

First StrikeTM Bar, AppleCinnamon

Caffeinated Chocolate Pudding

Fruit, Dried, Cranberries

Dairyshake,

Strawberry Banana

Beverage (1) 1/

Gum, Caffeinated, Peppermint

Hot Sauce 2/

Hand Cleaner

Re-closeable Plastic Bag

Spoon

Accessory Packet C

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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TABLE III. Contents - Continued

Menu #7

Filled Blueberry Turnover

Sandwich, Beef Nacho

Tuna, Sweet and Spicy

Spread, Cheddar Potato Bacon

Crackers, Plain

Snack Bread

Snack, Baked Cracker,

 Hot and Spicy Cheese

Turkey Snack

First StrikeTM Bar, Chocolate

First StrikeTM Bar, AppleCinnamon

Nut Fruit Mix, Type III

Fruit, Zapplesauce®

Beverages (2) 1/

Gum, Caffeinated, Cinnamon

Mayonnaise

Hand Cleaner

Re-closeable Plastic Bag

Spoon

Accessory Packet A

Menu #8

Filled French Toast

Sandwich, BBQ Chicken

Tuna, Albacore

Bagel, Plain

Snack, Filled Cracker,

Cheddar

Beef Snack, Barbeque

Beef Snack, Teriyaki

Dessert Bar,

 Chocolate Banana Nut

First StrikeTM Bar, Mocha

Fruit, Zapplesauce®, Cinnam

Nut Fruit Mix, Type II

Dairyshake, Vanilla

Beverage (1) 1/

Gum, Caffeinated,

Peppermint

Mayonnaise

Hand Cleaner

Re-closeable Plastic Bag

Spoon

Accessory Packet A

Menu #9

Filled Cinnamon Bun

Sandwich, Italian

Chicken, Garlic and Herb

Tortillas

Spread, Cheddar Potato Bacon

Crackers, Plain

Snack, Corn Kernels

Beef Snack, Cranberry Nugget

First StrikeTM Bar, CranRaspberry

Caffeinated Chocolate Pudding

Fruit, Dried, Raisins

Dairyshake, Vanilla

Beverage (1) 1/

Candy, Caffeinated Mints

Hand Cleaner

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.

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 
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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 F 372, Standard Test Method for Water Vapor Transmission Rate of Flexible Barrier 

Materials Using an Infrared Detection Technique; ASTM E 96, 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 pouch 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 730 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, contents 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 

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 

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.
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(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 the letter A, B, or C as applicable.

 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 D 5118/D 5118M, Standard Practice for 

Fabrication of Fiberboard Shipping Boxes, grade V2s of ASTM D 4727/D 4727M, 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. [The U.S. Army Research, Development & Engineering 

Command, Natick Soldier Research, Development and Engineering Center has found that 
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solid fiberboard shipping container material consisting of two outer facings of 90# wet 

strength linerboard and an inner ply of 69# linerboard meets 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 D 5118/D 5118M, 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 D 1974, 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 DSCP 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 DSCP 

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

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.

(2) One side panel of shipping container shall be marked “FIRST STRIKE 

RATION®” in letters not less than 1-1/4 inches high.

 B. Unit loads. Unit loads shall be marked in accordance with DSCP FORM 3556.
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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.

Characteristic Requirement para Test procedure

Color of subassembly/accessory 

pouch

D-1,A(1) Visual evaluation

Water vapor transmission rate D-1,A(1) ASTM F 372, ASTM E 96 or

 Method 3030, FED-STD-101 1/

1/ ASTM E 96 Standard Test Methods for Water Vapor Transmission of Materials
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 ASTM F 372 Standard Test Method for Water Vapor Transmission Rate of 

 Flexible Barrier Materials Using an Infrared Detection Technique

 FED-STD-101 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.

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.

205 Pouch not sealed on four sides.

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.
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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.

TABLE V. Subassembly/accessory packet contents defects

Category Defect

Major Minor

101 Component not clean. 1/

201 Missing or unserviceable component.

202 Plastic shrink film missing from around screw cap of hot sauce 

bottle or hot sauce bottle leaking, as applicable.

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 
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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.

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, salmon, tuna or chicken pouch.

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

spread, salmon, tuna or chicken pouch.

101 Menu component missing or incorrect assortment for menu.

102 Meal packet not clean or outer packaging of contents not 

clean. 1/

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. 2/

108 Broken spoon.

201 Tear or hole or open seal in meal packet. 3/ 

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

203 Plastic shrink film missing from around screw cap of hot sauce 

bottle or hot sauce bottle leaking, as applicable.

204 Re-closeable interlocking plastic bag not as specified.
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1/ 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:

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

3/ 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 F 88, 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 bottom seals of the 

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

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 F 88. 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 bottom seals 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 Missing meal. 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/ Each missing meal is a defect.

(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 
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vertically by the other leg of the bar until the container is suspended. The complete upper 

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 DSCP FORM 3507. Any nonconformance shall be classified as a major 

defect.

SECTION J REFERENCE DOCUMENTS

Unless otherwise specified, the issues of these documents are those active on the date of the 

solicitation or contract

DSCP FORMS

DSCP FORM 

3507

Loads, Unit: Preparation for Semiperishable Subsistence Items

DSCP 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

ASTM INTERNATIONAL www.astm.org

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

Reinforcing Fiberboard Boxes

D 4727/D 4727M Standard Specification for Corrugated and Solid Fiberboard 

Sheet Stock (Container Grade) and Cut Shapes

D 5118/D 5118M Standard Practice for Fabrication of Fiberboard Shipping 

Boxes

E 96/E 96M Standard Test Methods for Water Vapor Transmission of 
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Materials

F 88 Standard Test Method for Seal Strength of Flexible Barrier 

Materials

F 372 Standard Test Method for Water Vapor Transmission Rate of 

Flexible Barrier Materials Using an Infrared Detection 

Technique
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For DLA - Troop Support Website Posting

RDNS-SEC-EM 3 August 2015

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

SUBJECT: ES15-070 (DSCP-SS-15-01321); Change in shelf life requirement for the First 

Strike Ration® (FSR); update FSR ACR-F-08, Assembly Requirements document to reflect 

change

1. Natick initiated an Engineering Support case to request a change to the shelf life 

requirement of the First Strike Ration® (FSR).

2. Natick recommends that the shelf life requirement of the FSR be changed from 2 years at 

80° F to 3 years at 80° F in DLA - Troop Support contract number SPM3S1-12-D-Z127 as 

well as any future contracts.

3. This change is a result of a review of sensory evaluation data of all long term storage 

studies conducted on the FSR ration components. Additionally, a shelf life validation study 

was conducted on cases of FSRs procured under DLA - Troop Support contract number 

SPM3S1-10-D-Z104 and assembled on 30 June 2012 with an inspect by date of 30 June 

2014. These cases were procured through DLA - Troop Support and then placed into storage 

at 80°F for an additional year, bringing the pull date to 30 June 2015.

4. Sensory evaluations were conducted on the ration components and all received acceptable 

quality scores.

5. While reviewing the shelf life requirement in the FSR contracts it was also noted that the 

shelf life requirement for the Time Temperature Indicator (TTI) label in the ACR-F-08, First 

Strike Ration®, Assembly Requirements document needed to be updated to reflect the same 

shelf life requirement for the TTI label of the Meal, Ready-to-Eat (MRE) and the Meal, Cold 

Weather/Food Packet, Long Range Patrol (MCW/LRP), Combined Ration, Assembly 

Requirements documents.

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

future procurements until the document is formally amended or revised:

a. Page 9, D-1,A(2), second sentence, delete “730” insert “1100”.
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7. Attached is Change 09, ACR-F-08, First Strike Ration®, Assembly Requirements 

document dated 3 August 2015, with the change highlighted.