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SECTION C

C-1 ITEM DESCRIPTION

ACR-C-018, MEAL, COLD WEATHER (MCW), ASSEMBLY REQUIREMENTS 

The Meal, Cold Weather (MCW) is an individual ration intended for feeding during extreme 

cold weather operations. It will not freeze and supplies extra drink mixes for countering 

dehydration during cold weather activities.

C-2 ASSEMBLY REQUIREMENTS

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

TABLE I. Components

Component Reference

Entrées

Beef Stew PCR-B-015

Beef Stroganoff with Noodles PCR-B-016

Breakfast Skillet (Hash Browns and Scrambled Eggs 

Mixed with Pork Sausage, Peppers and Onions)

PCR-B-053

Chicken and Rice PCR-C-025

Chicken, Spicy, Oriental, with Rice PCR-C-026

Chili Macaroni with Beef PCR-C-073

Egg, Scrambled

 Scrambled Eggs with Bacon Pieces

 Scrambled Eggs with Cheese, Western-Style

PCR-E-001

Type II

Type III

Rice and Chicken, Mexican Style PCR-R-011

Seafood Chowder PCR-S-017

Spaghetti with Meat Sauce PCR-S-008

Turkey Tetrazzini PCR-T-002

Starches and Soups

Cereals, Rolled Oats

Instant, Regular

 Maple and Brown Sugar

Strawberries and Cream

A-A-20090F

Type III, Style 1

Flavor C

Flavor F

Cornbread PCR-C-075
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TABLE I. Components - Continued

Component Reference

Granola

 With Milk and Blueberries

PCR-G-003A

Type I

Soup, Noodle, Ramen, Instant

 Fried Noodle, Cup/Bowl,

 Chicken Flavor, Reduced Sodium, Flat

 Interlocking Closure Pouch

A-A-20297B

Type I, Style A,

 Flavor 2, Class b, Design B

Tortillas

 Plain

PCR-T-008A

Flavor 1

Desserts and Snacks

Cakes, Brownies, Muffin Tops and Filled Cakes

 Pound Cakes

 Vanilla, Trans Fat Free

 Marble, Trans Fat Free

 Muffin Tops

 Maple, Trans Fat Free

PCR-C-007F

Type I

 Flavor 1, Style 2

 Flavor 11, Style 2

Type III

 Flavor 2, Style 2

Candy and Chocolate Confections

 Pan Coated Candy

 Disks, Milk Chocolate, Plain

 Oval/Round, Milk Chocolate with Peanuts

A-A-20177E

Type VI

 Style A, Flavor 1

 Style B, Flavor 1

Cheese Spread, Cheddar, Fortified PCR-C-039A

 Plain

 With Jalapeno Peppers

Type I

Type II

Cookies

Regular, Individual Serving Package

Crisp, Sugar Cookies, Patriotic

 Soft and Chewy, Fig Bar

A-A-20295D

Type I, Class 1

Bake Type a, Style D, Shape (b)

Bake Type b, Style P

Crackers, Fortified

 Plain

 Vegetable

PCR-C-037A

Type I

Type II

Dessert Bar

 Mocha

 Peanut Butter

 Chocolate Banana Nut

PCR-D-004

Flavor I

Flavor II

Flavor III

Filled Bakery Item

 Filled French Toast

MIL-DTL-32221B

Type I
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TABLE I. Components - Continued

Component Reference

First Strike Bars

 Chocolate, Regular

 Cran-Raspberry, Regular

PCR-F-001A

Flavor I, Style A, Type I

Flavor III, Style A, Type I

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

Nut and Fruit Mix

 Nuts and Raisins with Pan Coated Chocolate Disks

PCR-N-003A

Type II

Nut Butters and Nut Spreads

 Regular, Stabilized

 Fortified, Salted

 Conventional

 Peanut Spread, Smooth, Chocolate

A-A-20328B

Class A, Type a

Fortification 2, Seasoning (a)

Agricultural Practices (1)

 Style II, Texture 1, Flavor 2

Nuts, Shelled, Roasted

Almonds (Unblanched), Flavored (Smoked)

A-A-20164D

Type IX, Style C

Snack Foods

 Pretzels, Filled Pretzels, Cheddar Cheese

 Toasted Corn Kernels, Plain, Salted

A-A-20195D

Type II, Style F, Flavor 1

Type VI, Flavor 1 

Toaster Pastries, Regular, Not Fortified

 Enriched Wheat Flour, Conventional

 Single Serving Packet, Frosted (icing)

 Brown Sugar Cinnamon, Evenly Distributed

 Frosting

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

Grain Composition (1), Agric. 

Practice i

Servings (a), Style B

 Flavor 3, Icing Option (b)

Beverages

Beverage Bases (Powdered), Lap or Fin Seal Pouch

Sweetened with Non-nutritive Sweetener, Orange

 Fortified with Ascorbic Acid and Calcium

A-A-20098F, Design D

Type III, Flavor 1

 Formulation h

Beverage Powder, Carbohydrate

 Flat Interlocking Closure Pouch

 Fortified with Ascorbic Acid, Vitamin D, Fiber and

 Enhanced with Maltodextrin

 Grape or Lemon-Lime or Orange or Tropical

 Punch 1/

PCR-B-055

Design B

Formulation c

Flavor 2 or 3 or 4 or 5
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TABLE I. Components - Continued

Component Reference

Chocolate Protein Drink Powder PCR-C-082A

Cocoa Beverage Powder

 Sugar Sweetened, Without Marshmallows

 Flat Interlocking Closure Pouch

 Milk Chocolate

 Chocolate Hazelnut

A-A-20189C

Type I, Style B

Design B,

 Flavor A

 Flavor F

Dairyshake Powder, Fortif. 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

Drink Mixes, Coffee (Unflavored and Flavored)

 Flavored Instant Cappuccino, Regular

 Flat Interlocking Closure Pouch

 Mocha

 Irish Cream

A-A-20336B

Type V, Style A

Design B

 Flavor 2

 Flavor 4

Other

Fork, Knife, and Spoon, Picnic (Plastic)

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

A-A-3109B

Type IV, Item 13

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

provides the greatest variation.
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 B. Accessory components. Accessory components are specified in table II.

TABLE II. Accessory Components

Component Reference Packet

Chewing Gum, Tablet, Regular

 Without Caffeine

 With Xylitol Sweetener

 Peppermint or Cinnamon

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

Style (1)

Class 3

 Flavor a or c

All

Coffee, Soluble

 Spray Dried, Agglomerated

 or Freeze Dried, Regular

A-A-20184C

Type II

or Type III, Style A

All

Creamer, Non-Dairy, Dry

 Regular, Plain/Unflavored

A-A-20043D

Style 1, Flavor A

All

Hand and Body Wipes, Pre-Moistened

 Hand Wipe, Non-antibacterial

Individually Wrapped, Single Pack

A-A-461C

Type I, Style 2

 Packaging a

All

Hot Sauce

 Extra Hot 4x 1/

A-A-20097F

Type II, 1/8 fl. oz pouch or bottle

All

Sugar, White, Refined, and Sugar,

Brown

 White (Refined)

 Granulated (fine or extra fine)

 Conventional, 1/7 Ounce

A-A-20135E

Type I

Style A

Agricultural Practice 1

All

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

Matches, Safety

 Paper, 20 Splint Book

A-A-59489B

Type I, Class B

All

1/ Alternatively, hot sauce may be packed loose in the meal bag.
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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

Beef Stroganoff with Noodles

Cookie, Fig Bar

Dessert Bar, Peanut Butter

Dairyshake Powder, Trans Fat Free,

 Vanilla

Beverage Powder, Carbohydrate, Vit D

 and Fiber 1/

Accessory Packet

Spoon

Menu #2

Chicken, Spicy, Oriental with Rice

Nuts and Raisins with Pan Coated

 Chocolate Disks

Dessert Bar, Mocha

Beverage Powder, Carbohydrate, Vit D

 and Fiber 1/

Dried Fruit, Cranberries

Accessory Packet

Spoon

Menu #3

Chili Macaroni with Beef

Crackers, Plain

Cheese Spread, Cheddar, Plain

Toasted Corn Kernels

Pan Coated Candy, Oval/Round, Milk

 Chocolate with Peanuts

Cappuccino, Irish Cream

Accessory Packet

Spoon

Menu #4

Turkey Tetrazzini

First Strike Bar, Chocolate

Crackers, Plain

Peanut Spread, Smooth, Chocolate

Beverage Powder, Carbohydrate, Vit D

 and Fiber 1/

Cappuccino, Mocha

Accessory Packet

Spoon
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TABLE III. Contents – Continued

Menu #5

Chicken and Rice

Filled Pretzels, Cheddar Cheese

Filled Bakery, Filled French Toast

First Strike Bar, Cran-Raspberry

Cocoa, Chocolate Hazelnut

Accessory Packet

Spoon

Menu #6

Seafood Chowder

Ramen Noodle Soup

Pound Cake, Trans Fat Free, Marble

Crackers, Vegetable

Beverage Powder, Carbohydrate, Vit D

 and Fiber 1/

Accessory Packet

Spoon

Menu #7

Beef Stew

Pound Cake, Trans Fat Free, Vanilla

Toasted Corn Kernels

Nuts, Almonds, Smoked

Beverage Powder, Carbohydrate, Vit D

 and Fiber 1/

Accessory Packet

Spoon

Menu #8

Spaghetti with Meat Sauce

Ramen Noodle Soup

Pan Coated Candy, Disks, Milk 

Chocolate, Plain

Dairyshake Powder, Trans Fat Free,

 Strawberry Banana

Beverage Base, Sugar Free, Orange

 with Ascorbic Acid and Calcium

Dried Fruit, Whole Raisins

Accessory Packet

Spoon
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TABLE III. Contents – Continued

Menu #9

Rice and Chicken, Mexican Style

Dessert Bar, Chocolate Banana Nut

Cornbread

Dried Fruit, Cranberries

Beverage Powder, Carbohydrate, Vit D

 and Fiber 1/

Accessory Packet

Spoon

Menu #10

Scrambled Eggs with Cheese,

 Western-Style

Granola with Milk and Blueberries

Toaster Pastry, Brown Sugar Cinnamon

Muffin Top, Maple

Filled Pretzels, Cheddar Cheese 

Beverage Base, Sugar Free, Orange

 with Ascorbic Acid and Calcium

Cocoa Powder, Chocolate Hazelnut

Accessory Packet

Spoon

Menu #11

Scrambled Eggs with Bacon Pieces

Cereals, Rolled Oats, Instant, Maple and

 Brown Sugar

Nuts and Raisins with Pan Coated 

ChocolateDisks

Cookie, Fig Bar

Beverage Powder, Carbohydrate, Vit D

 and Fiber 1/

Cocoa Powder, Milk Chocolate

Accessory Packet

Spoon

Menu #12

Breakfast Skillet

Cereals, Rolled Oats, Instant,

 Strawberries and Cream

Patriotic Sugar Cookies

Tortillas, Plain

Cheese Spread, Cheddar, With

 Jalapeno Peppers

Chocolate Protein Drink Powder

Accessory Packet

Spoon

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

provides the greatest variation.
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SECTION D

D-1 PACKAGING

 A. Components.

(1) Subassembly/accessory packet pouch. The subassembly/accessory packet pouch 

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 the filled and sealed accessory packet. 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 seal width to less than 1/16 inch when tested for internal pressure resistance. The 

pouch shall be made from polymeric film 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 g/m2/24hrs at 90% RH and 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 MIL-STD3010, Test Procedures for Packaging Materials and Containers. The exterior color of the 

packet shall be clear or tan.

(2) Meal bag. The meal bag shall be made from food grade, low density polyethylene 

(LDPE) tubing or tubing made from a blend of food grade, low density polyethylene (LDPE) 

and linear low density polyethylene (LLDPE). Additives may be used in order to improve 

sealability, peelability, tear resistance or other attributes provided all additives are approved 

for food contract. Polyethylene shall have a minimum thickness of 0.010 inch. Inside 

dimensions of the bag shall not exceed 8-1/8 by 12-1/2 inches. The color of the bag shall 

conform to number 37778 or 37886 of SAE AMS-STD-595; Colors Used in Government 

Procurement. One seal shall be a minimum 1/8 inch wide, continuous, peelable seal that 

forms a hermetic closure. The seal shall be designed with an inverted “V” shaped peel 

indicator along the seal path. There shall be a minimum of 1/2 inch between the apex of the 

“V” and the end of the bag. The seal strength of the peelable seal shall be not less than 4 

pounds per inch of width and shall be not greater than 10 pounds per inch of width.

Alternative bag construction, bag materials, and material thicknesses may be used provided 

that the alternative method can be demonstrated to meet or exceed the requirements of this 
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document, military abuse testing and controlled pest testing. Samples may be submitted to 

the contracting officer to be qualified on a case by case basis.

(3) 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.

 B. Assembly.

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

described in table II shall be inserted in an accessory packet pouch. If a subassembly is used, 

additional components may also be inserted in the packet. 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 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 bag. The bag shall be closed with a heat seal not less than 1/8 inch 

wide. The closure seal shall have an average seal strength of not less than 4 pounds per inch 

of width with no individual specimen test result less than 3 pounds per inch of width. The 

sealed meal bag shall not show any evidence of foreign odor.

D-2 LABELING

 A. Meal bag. Each meal bag shall be correctly and legibly labeled on at least one face with 

permanent ink of other dark contrasting color with the information contained in accordance 

with figure 1. The label shall cite the correct menu number, name of entrée, and name and 

address of assembler.
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D-3 PACKING

 A. Packing. Twelve meals 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 and 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. [The U.S. Army Research, Development & Engineering 

Command; Natick Soldier Research, Development, and Engineering Center 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 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 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 
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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.

(3) One side panel of shipping container shall be marked “MEAL, COLD 

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

 B. Unit loads. Unit loads shall be marked in accordance with DLA Troop Support 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.
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 C. Packaging examination.

(1) Pouch 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.

Requirement Requirement paragraph Test procedure

Thickness of meal bag D-1,A(2) ASTM D2103 1/

Color of meal bag D-1,A(2) Visual evaluation and 

SAE AMS-STD-595, as 

applicable 2/

Water vapor transmission rate D-1,A(1) ASTM F1249 3/, ASTM 

E96/E96M 4/ or Method 3030 

of MIL-STD-3010 5/ 

1/ Standard Specification for Polyethylene Film and Sheeting

2/ Colors Used in Government Procurement

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

Sheeting Using a Modulated Infrared Sensor

4/ Standard Test Methods for Water Vapor Transmission of Materials

5/ Test Procedures for Packaging Materials and Containers
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(2) Subassembly/accessory packet examination. The filled and sealed packets shall be 

examined for the defects listed in table V. 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 V. 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 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.

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

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

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

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

performed on the preformed packets 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 VI. 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.

(4) Assembled meal bag examination. The filled and sealed meal bags shall be 

inspected for the defects listed in table VII. The lot size shall be expressed in bags. The 

sample unit shall be one bag. 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 VII. Assembled meal bag defects

Category Defect

Critical Major Minor

1 Tear or hole or open seal in cheese spread.

2 Swollen cheese spread pouch.

101 Menu component missing or incorrect assortment for 

menu. 1/

102 Meal bag not clean or outer packaging of its contents not 

clean. 2/

103 Foreign odor.

104 Labeling missing or incorrect or illegible.

105 Loss of vacuum in vacuum packaged components. 3/

106 Crushed or broken component. 4/

107 Broken spoon.

108 Tear or hole or open seal in component packages.

109 Swollen peanut spread, chocolate pouch.

201 Tear or hole or open seal or split in meal bag.

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

203 Inverted "V" shaped peel indicator missing or not located 

as specified.

204 Labeling graphics of meal bag not correct.

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 
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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. 

3/ When vacuum retention cannot be determined visually by obvious cling of the bag walls to 

the contents, retention shall be verified by testing as specified in the Packaging Requirements 

and Quality Assurance Provisions for Product Packaged in a Brickpack Pouch.

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

 D. Methods of inspection.

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

resistance as required in a, b, c, or d, 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, Standard Test Method for 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 as 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 
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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 rate of 1-2 pounds 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 V, 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. Unfilled meal bag. The seals of the unfilled meal bags shall be tested for seal 

strength in accordance with ASTM F88/F88M. The lot size shall be expressed in bags. The 

sample unit shall be one bag. The sample size shall be the number of bags indicated by 

inspection level S-1. Three specimens shall be cut from the sealed end of each bag in the 

sample. Samples shall not be taken from the inverted “V” peel initiation. Any specimen with 

a seal strength less than 4 pounds per inch of width or greater than 10 pounds per inch of 

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

 c. 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 individual test specimen failing to meet a 

seal strength of 3 pounds per inch of width shall be scored as 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, 
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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 rate of 1-2 pounds 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 V, 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.

 d. Meal bag closure. The closure seals of the meal bags shall be tested for seal 

strength in accordance with ASTM F88/F88M. The lot size shall be expressed in bags. The 

sample unit shall be one bag. The sample size shall be the number of bags indicated by 

inspection level S-1. Three specimens shall be cut from the closure seal of each bag in the 

sample. The average seal strength shall be calculated by averaging the three test specimens 

cut from that seal (the sample unit). Any test specimen result less than 3 pounds per inch of 

width shall be cause for rejection of the lot. Any average seal strength of less than 4 pounds 

per inch of width shall be cause for rejection of the lot.

(2) Unfilled meal bag and unfilled preformed subassembly/accessory packet pouch

seal certification. A CoC may be accepted as evidence that unfilled bags or pouches conform 

to the seal strength requirements specified in D-1,A(1) and (2). When deemed necessary by 

the government inspector, testing of the unfilled preformed pouches for seal strength shall be 

as specified in E,D(1)a and b.

 E. Packing.

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

container shall be examined for the defects listed in table VIII. 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.
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TABLE VIII. 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 specified.

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

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

203 Meal bag graphics do not coincide with specified design.

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 

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 as a major defect.
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 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 of Semiperishable Subsistence Item

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

Perishable and Semiperishable Subsistence

MILITARY SPECIFICATION

MIL-STD-3010 Test Procedures for Packaging Materials and 

Containers

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

D2103 Standard Specification for Polyethylene Film and Sheeting

D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and CutShapes
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D5118/D5118M Standard Practice for Fabrication of Fiberboard Shipping 

Boxes 

E96/E96M Standard Test Methods for Water Vapor Transmission of 

Materials

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

Materials

F1249 Standard Test Method for Water Vapor Transmission Rate 

Through Plastic Film and Sheeting Using a Modulated 

Infrared Sensor

SAE INTERNATIONAL www.sae.org

SAE AMS-STD-595 Colors Used in Government Procurement