INCH-POUND

MIL-DTL-32541A

15 January 2021

SUPERSEDING

MIL-DTL-32541

30 November 2015

DETAIL SPECIFICATION

PIZZA SLICE, SHELF STABLE, FOR OPERATIONAL RATIONS

This specification is approved for use by all Departments and Agencies of the 

Department of Defense.

1. SCOPE

1.1 Scope. This specification covers a shelf stable pizza slice in a flexible pouch 

intended for use by the Department of Defense as a component of operational rations.

1.2 Classification. The product will be of the following types as specified (see 6.1).

1.2.1 Types. The types are as follows:

Type I - Cheese

Type II - Pepperoni

2. APPLICABLE DOCUMENTS

2.1 General. The documents listed in this section are specified in sections 3, 4, or 5 of 

this specification. This section does not include documents cited in other sections of this 

specification or recommended for additional information or as examples. While every effort 

has been made to ensure the completeness of this list, document users are cautioned that they 

must meet all specified requirements of documents cited in sections 3, 4, or 5 of this 

specification, whether or not they are listed.

Comments, suggestions, or questions on this document should be addressed to: 

Combat Capabilities Development Command (DEVCOM) Soldier Center, FCDD-SCDSCR, 10 General Greene Avenue, Natick, MA 01760-5000 or emailed to 

elizabeth.r.painter2.civ@mail.mil. Since contact information can change, you may want 

to verify the currency of this address information using the ASSIST Online database at 

https://assist.dla.mil.

AMSC N/A FSC 8920

DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited.
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2.2 Government documents.

2.2.1 Specifications, standards, and handbooks. None.

2.2.2 Other Government documents, drawings, and publications. The following other 

Government documents, drawings, and publications form a part of this document to the 

extent specified herein. Unless otherwise specified, the issues of these documents are those 

cited in the solicitation or contract.

 U.S. DEPARTMENT OF AGRICULTURE (USDA)

Institutional Meat Purchase Specifications (IMPS) for Sausage Products Series 800

Meat and Poultry Inspection Regulations (9 CFR Parts 300-599)

U.S. Standards for Grades of Canned Tomato Paste

U.S. Standards for Grades of Olive Oil and Olive-Pomace Oil

(Copies of these documents are available online from www.usda.gov or from Superintendent 

of Documents, ATTN: New Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954.)

 U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES

Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder 

(21 CFR Parts 1-199)

(Copies of this document are available online at www.gpo.gov/ or from the Superintendent of 

Documents, ATTN: New Orders, P.O. Box 371954, Pittsburgh, PA 15250-7954.)

 U.S. ENVIRONMENTAL PROTECTION ACENCY (EPA)

National Primary Drinking Water Regulations

(Copies of this document are available online at www.epa.gov or from the Office of Drinking 

Water, Environmental Protection Agency, WH550D, 401 M Street, SW, Washington, DC 

20460.)

2.3 Non-Government publications. The following documents form a part of this 

document to the extent specified herein. Unless otherwise specified, the issues of these 

documents are those cited in the solicitation or contract.
MIL-DTL-32541A

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 AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC)

Approved Methods of the American Association of Cereal Chemists

(Copies of this document are available from www.aaccnet.org/ or American Association of 

Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121.)

 AMERICAN DEHYDRATED ONION AND GARLIC ASSOCIATION (ADOGA)

Official Standards and Methods of the American Dehydrated Onion and Garlic 

Association for Dehydrated Onion and Garlic Products

(Copies of this document are available from www.CLFP.com or American Dehydrated Onion and 

Garlic Association, 980 9th Street Suite 230, Sacramento, CA 95814.)

 AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI)

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

(Copies of this document are available from www.asq.org or ASQ, 600 North Plankinton 

Avenue, Milwaukee, WI 53203.)

 AOAC INTERNATIONAL

Official Methods of Analysis (OMA) of AOAC International

(Copies of this document are available from www.aoac.org/ or AOAC International, 2275 

Research Boulevard, Suite 300, Rockville, MD 20850-3250.)

 NATIONAL ACADEMY OF SCIENCES

Food Chemicals Codex

(Copies of this document are available from www.nap.edu or National Academy Press, 2101 

Constitution Avenue, N.W. Washington, DC 20418.)

 NORTH AMERICAN MEAT INSTITUTE (NAMI)

Meat Buyers Guide

(Copies of this document are available from www.meatinstitute.org or North American Meat 

Institute, 1150 Connecticut Avenue, NW, 12th Floor, Washington, DC 20036.)
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2.4 Order of precedence. In the event of a conflict between the text of this document and 

the references cited herein, the text of this document takes precedence. Nothing in this 

document, however, supersedes applicable laws and regulations unless a specific exemption 

has been obtained.

3. REQUIREMENTS

3.1 Product standard. When specified (see 6.1), a sample shall be subjected to first article 

(FA) or product demonstration model (PDM) inspection as applicable, in accordance with 

4.2. The approved sample shall serve as the product standard. Should the contractor at any 

time plan to or actually produce the product using different raw material or process 

methodologies from the approved product standard, which result in a product noncomparable 

to the product standard, the contractor shall submit a replacement FA or PDM for approval.

In any event, all product produced must meet all requirements of this document including 

product standard comparability.

3.2 Ingredients. All ingredients shall be clean, sound, wholesome, and free from foreign 

material, evidence of rodent or insect infestation, extraneous material, off-flavors, off-odors, 

and off-colors. All ingredients shall meet and be in accordance with good commercial 

manufacturing practices. 

3.2.1 Ingredients for pizza crust. 

3.2.1.1 Flour. The flour shall be matured, bleached, enriched, hard wheat flour, which 

will produce a product in compliance with 3.5. Alternatively, unenriched flour may be used 

provided the equivalent enrichments required in the Code of Federal Regulations (CFR) for 

Standard of Identity for Enriched Flour (21 CFR Part 137.165) are added at the time of 

production of the finished product. The flour used for preparation of the dough shall have a 

protein content of not less than 12.5 percent. Amylolytic enzyme activity, as determined by 

the “falling number” method shall not be less than 225. Flour not meeting protein 

requirements but otherwise in compliance may be supplemented with vital wheat gluten to 

the required protein level.

3.2.1.2 Water. Water used for formulation and washing shall conform to the National 

Primary Drinking Water Regulations.

3.2.1.3 Shortening. Solid non-hydrogenated shortening shall be made from refined, 

bleached, deodorized palm oil commonly used by the baking industry and shall have a free 

fatty acid content of less than or equal to 0.1 percent, a Peroxide Value of less than or equal 

to 1 meq/kg, and a Mettler Dropping Point between 106oF to 114oF (41oC to 46oC). The 

shortening shall be a creamy, opaque white oil that possesses a bland clean odor and flavor. 
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The shortening may contain regulated additives/ingredients. Shortening used for greasing 

dough trough, dough pieces, or baking molds shall conform to the above requirements.

3.2.1.4 Glycerol. The glycerol shall comply with the Food Chemicals Codex.

3.2.1.5 Yeast. The yeast shall be commercial compressed or crumbled yeast. 

Commercial active dry baker’s yeast may be used.

3.2.1.6 Salt. The salt shall be iodized, white, refined sodium chloride with or without 

anti-caking agents. 

3.2.1.7 Emulsifier. The emulsifier shall be sodium stearoyl lactylate complying with the 

21 CFR, Part 172.846.

3.2.1.8 Gum arabic. The gum arabic shall comply with the Food Chemicals Codex and 

shall have been produced from a solution of gum arabic which has been spray dried.

3.2.1.9 Calcium sulfate. The calcium sulfate shall comply with the Food Chemicals

Codex.

3.2.1.10 Xanthan gum. The xanthan gum shall comply with the Food Chemicals Codex.

3.2.1.11 Sorbic acid, encapsulated. The encapsulated sorbic acid shall comply with the 

Food Chemicals Codex (see 6.2.1). The encapsulated sorbic acid shall consist of 50 ± 2.0

percent sorbic acid and 50 ± 2.0 percent vegetable oil. The vegetable oil shall have a melting 

point of 152oF to 158oF (67oC to 70oC).

3.2.1.12 Glucono-delta-lactone (GDL), encapsulated. The encapsulated glucono-deltalactone shall comply with the Food Chemicals Codex (see 6.2.2). The encapsulated gluconodelta-lactone shall consist of 70 ± 2.0 percent glucono-delta-lactone and 30 ± 2.0 percent 

vegetable oil. The vegetable oil shall have a melting point of 141oF to 147oF (60oC to 64oC).

3.2.1.13 Vital wheat gluten. The vital wheat gluten shall be a cream to tan colored 

powder produced from wheat flour by drying freshly washed gluten under temperatures 

sufficiently low enough to preserve the vital characteristics of gluten. The rehydrated gluten 

shall absorb 2 times its weight in water and when re-hydrated, it shall be capable of forming 

cohesive, elastic dough. Vital wheat gluten shall have a protein content (N x 5.7) of not less 

than 71.0 percent, total carbohydrate content not more than 15.0 percent, a moisture content 

of not more than 7.0 percent, fat (by hydrolysis) of not more than 7.0 percent, and ash not 

more than 1.0 percent.

3.2.1.14 Dough strengthener. The dough strengthener shall comply with the Food 

Chemicals Codex (see 6.2.3).
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3.2.1.15 Water dispersable monoglyceride. The water dispersable monoglyceride shall 

comply with the Food Chemicals Codex (see 6.2.4).

3.2.1.16 Sugar, white, granulated. The sugar shall be white, refined, granulated cane or 

beet sugar, or a combination thereof.

3.2.1.17 Alpha amylase. The alpha amylase shall comply with 21 CFR 184.1012 (see 

6.2.5).

3.2.2 Ingredients for pizza sauce.

3.2.2.1 Tomatoes, crushed, concentrated, canned or aseptically packaged flexible pouch. 

Commercially sterile, canned or aseptically packaged flexible pouch tomatoes shall be peeled, 

cored, mature, crushed, concentrated tomatoes. The use of Generally Recognized as Safe

(GRAS) firming and acidification ingredients and salt is permitted. The crushed tomatoes 

shall have not less than 8.0 percent tomato soluble solids and shall possess a red flesh color, 

and a distinct sweet tomato odor and flavor. The crushed tomatoes shall be free of extraneous 

vegetable material, core material and skins (peel). The crushed, concentrated tomatoes shall 

be of the latest season’s pack.

3.2.2.2 Tomato paste. Tomato paste shall be U.S. Grade A of the U.S. Standards for 

Grades of Canned Tomato Paste or equivalent. The tomato paste shall be of the latest 

season’s pack.

3.2.2.3 Salt. Salt shall be iodized, white, refined, sodium chloride, with or without anti-caking 

agent.

3.2.2.4 Glycerol. The glycerol shall comply with the Food Chemicals Codex.

3.2.2.5 Brown rice syrup, clarified. The rice syrup shall be clarified low conversion rice 

syrup. The syrup shall have a gold to amber color and a sweet flavor. It shall have a pH of

not less than 4.5 and not greater than 7.0, a clarity (5.0 percent, 800 nm) not greater than 85.0

percent transmission and a minimum of 77 degrees Brix (oBx). The clarified rice syrup shall 

have a dextrose equivalent (DE) of 26.

3.2.2.6 Sugar, white, granulated. The sugar shall be white, refined, granulated cane or 

beet sugar, or a combination thereof.

3.2.2.7 Onion, dehydrated, chopped. Dehydrated chopped onions shall be Fancy Grade 

of the Official Standards and Methods of the American Dehydrated Onion and Garlic 

Association for Dehydrated Onion and Garlic Products.
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3.2.2.8 Pepper, red (cayenne), ground. Ground red (cayenne) pepper shall be derived 

from red, ripe fruit of Capsicum frutescens L. or Capsicum annuum L. and shall possess the 

characteristic red to reddish-brown color. The Scoville Pungency Value shall be not less than 

30,000 units. The red (cayenne) pepper shall be uniformly ground to allow a minimum of 

95.0 percent, by weight, to pass through a U.S. Standard No. 40 sieve, and not less than 95.0

percent, by weight, to be retained on a U.S. Standard No. 60 sieve.

3.2.2.9 Garlic powder. Garlic powder shall be Fancy Grade of the Official Standards and 

methods of the American Dehydrated Onion and Garlic Association for Dehydrated Onion 

and Garlic Products.

3.2.2.10 Cheese, blend, Parmesan/Romano, grated. The grated Parmesan/Romano cheese 

blend shall comply with 21 CFR Part 133; section 133.146 Grated cheeses, section 133.165 

Parmesan and Reggiano cheese, and section 133.183 Romano cheese.

3.2.2.11 Olive oil. Olive oil shall be U.S. Extra Virgin Olive Oil of the U.S. Standards 

for Grades of Olive Oil and Olive-Pomace Oil or equivalent.

3.2.2.12 Basil, ground. Ground basil shall be derived from dried leaves of Ocimum 

basilicum L. and shall possess a sweet anise-like odor and aromatic, warm slightly pungent 

flavor. The volatile oil content shall not be less than 0.4ml per 100 grams of ground basil. A 

minimum of 95.0 percent by weight shall pass through a U.S. Standard No. 35 sieve.

3.2.2.13 Pepper, white, ground. The ground white pepper shall have been ground from 

immature berries of Piper nigrum L. from which the outer covering or the outer and inner 

coverings have been removed, shall be a cream white color and shall possess a characteristic, 

penetrating odor, and a hot biting pungent flavor.

3.2.2.14 Oregano, ground. Ground oregano shall be derived from the dried leaves of 

Origanum vulgare L. and shall have a strong camphoraceous odor and a pungent, slightly 

bitter flavor. Volatile oil content shall not be less than 2.0 ml per 100 grams and the oregano 

shall be of such a size that not less than 95.0 percent shall pass through a U.S. Standard No. 

30 sieve.

3.2.3 Ingredients for pizza toppings.

3.2.3.1 Mozzarella cheese product, processed, pasteurized, low aw, shelf stable (SS). The 

SS mozzarella cheese product shall have a mild mozzarella flavor with a white to light 

cream, uniform color. The cheese shall be a standard feather shred size and have an 

approximate height and width not greater than 3/16 inch and a length not greater than 1.5 

inches. The cheese shall be smooth and pliable. The cheese shall be free flowing, not matted 

and not clumped. The cheese shall have a pH value not less than 5.1 and not greater than 5.7. 

The cheese shall have aw not greater than 0.89. The cheese shall have a fat content not less 
MIL-DTL-32541A

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than 31.0 percent and not greater than 38.0 percent on a solids basis. The cheese shall have a 

moisture content not less than 34.0 percent and not greater than 39.0 percent. The cheese 

shall have a salt content not less than 2.3 percent and not greater than 3.3 percent. The cheese 

shall be free from foreign and extraneous material.

3.2.3.2 Pepperoni, diced. The diced pepperoni shall comply with the Institutional Meat 

Purchase Specifications (IMPS) Item No. 821 Pepperoni, Formula A. The pepperoni shall be 

irregularly diced pepperoni with the majority of the pieces falling between 5 - 10 mm (3/16 -

7/16 inch) in size. The pepperoni interior cut surface shall have a moderately coarse texture 

with a uniform reddish-brown color. The pepperoni shall have a pH value not less than 4.5

and not greater than 5.0. The pepperoni shall have aw not less than 0.85 and not greater than 

0.89. The pepperoni shall have a fat content not less than 35.0 percent and not greater than 

41.0 percent. The pepperoni shall have a moisture content not less than 30.0 percent and not 

greater than 40.0 percent. The pepperoni shall be practically free from bone, cartilage, coarse 

connective tissue, sections of tendon or ligaments and glandular material.

3.3 Preparation and processing.

3.3.1 Preparation of pizza crust dough. The pizza crust dough shall be formulated from 

the following ingredients in the proportions specified:

Ingredients Percent by weight

Flour 1/ 54.15

Water 1/ 22.7

Yeast (compressed or crumbled) 1/ 2/ 7.0

Glycerol 6.5

Shortening 5.6

Salt 1.3

Emulsifier 0.7

Sugar 0.4

Water dispersible monoglyceride 0.4

Gum arabic 0.3

Xanthan gum 0.2

Calcium sulfate 0.2

Dough strengthener 0.2

Encapsulated GDL 0.2

Alpha amylase 0.05

Sorbic acid, encapsulated 0.1

1/ The percent by weight of flour, water, and yeast may be adjusted, if necessary, to 

compensate for in-plant processing equipment, humidity and temperature conditions.
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2/ When commercial active dry baker’s yeast is used, the percent by weight shall be adjusted 

to assure compliance with finished product requirements.

The pizza crust dough shall be manufactured by the straight dough method. The following 

procedure has been shown to produce product meeting the end item requirements:

 a. Begin with lowest mixing speed.

 b. Mix all dry ingredients.

 c. Add shortening and mix to crumble consistency.

 d. Add water and mix until incorporated.

 e. Add glycerol and mix until dough forms ball.

 f. Increase speed and continue mixing until dough develops.

 g. Allow the bulk dough a brief period of rest of 10 to 15 minutes before sheeting.

3.3.2 Preparation of pizza sauce. The pizza sauce shall be formulated and prepared from 

the following ingredients in the proportions specified:

Ingredients Percent by weight

Tomatoes, crushed (concentrated) 54.53

Tomato paste 20.05

Glycerol 8.54

Brown rice syrup, clarified 5.33

Olive oil 4.27

Garlic powder 1/ 2.24

Onion, dehydrated, chopped 1.92

Salt 1.71

Basil, ground 1/ 0.48

Oregano, ground 1/ 0.32

Rosemary, extract 0.20

Citric acid 0.20

Pepper, white, ground 1/ 0.16

Pepper, red (cayenne), ground 1/ 0.05

1/ Spices shall be weighed to the one-hundredth decimal place.

The following procedural steps have been shown to produce end items meeting the

requirements:

a. Mix all dry ingredients to eliminate clumping.

b. Mix all liquid ingredients and blend completely.

c. Add dry ingredients to liquid ingredients slowly, stirring constantly. 

d. Heat mixture to a minimum of 165oF (74oC).
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e. Cook pizza sauce mixture continuously until an aw of 0.89 is reached.

If the process is continuous, the pizza sauce mixture shall be cooled at room temperature. If 

the process is not continuous, the mixture shall be held at 40oF (4oC) or less for not more than 

120 hours or frozen to 0oF (-18oC) or below within 120 hours and held for not more than 180 

days. If the mixture is packaged at or above 165oF (74oC), the packaged mixture shall be held at 

40oF (4oC) or less for not more than thirty (30) days or frozen to 0oF (-18oC) or below within 

thirty (30) days and held for not more than 180 days. A Certificate of Conformance (CoC) is

required. The mixture shall be stored in containers that are adequate to protect from freezer 

deterioration/damage and maintain the product in excellent condition. The sauce mixture 

shall have aw not greater than 0.89. A Certificate of Analysis (CoA) is required.

3.3.3 Preparation of pizza slice.

3.3.3.1 Sheeting. The bulk dough shall be sheeted into pieces of sufficient weight to 

ensure compliance with finished product net weight requirements. Product made with a 

dough weight of 73.0 ounces (2070 grams) and sheeted to fit an 18 by 26 inch full sheet pan

has been shown to meet end item requirements.

3.3.3.2 Docking. The sheeted dough shall be docked prior to par-baking.

3.3.3.3 Par-baking. The dough shall be par-baked to a minimum internal temperature of

190oF (88oC).

3.3.3.4 Assembling par-baked dough and toppings in a full sheet pan.

3.3.3.4.1 Type I. Product made with a par-baked dough weight of 70.5 ounces (2000 

grams); a pizza sauce weight of 15.8 ounces (450 grams); and a cheese topping weight of 

23.6 ounces (673 grams); prior to baking has been shown to meet end item requirements.

3.3.3.4.2 Type II. Product made with a par-baked dough weight of 70.5 ounces (2000 

grams); a pizza sauce weight of 15.8 ounces (450 grams); a cheese topping weight of 14.1 

ounces (400 grams); and a diced pepperoni topping weight of 9.5 ounces (270 grams) prior to 

baking has been shown to meet end item requirements.

3.3.3.5 Baking. The par-baked dough with applicable toppings shall be fully baked to a 

minimum internal temperature of 170oF (76.6oC).

3.4 Packaging methods. A continuous method shall be used. One unit of a pizza slice and 

one oxygen scavenger shall be placed into the pouch. The internal temperature of the product 

shall be not less than 80oF (27oC) or greater than 135oF (57oC).
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3.4.1 Oxygen scavenger. The oxygen scavenger shall be constructed of materials that are 

safe for direct food contact. The oxygen scavenger packaging material shall be suitably 

formulated to remain heat stable when exposed to temperatures up to 212oF (100oC). The 

oxygen scavenger shall be in compliance with all applicable FDA regulations.

3.5 Finished product requirements. The finished product shall comply with the following 

requirements:

a. There shall be no foreign materials such as, but not limited to dirt, insect parts,

hair, glass, wood, or metal.

b. There shall be no foreign odors or flavors such as, but not limited to burnt, scorched,

rancid, sour, stale, musty or moldy.

c. There shall be no foreign color to the product.

d. The water activity (aw) for any individual pouch shall be not greater than 0.88 when

measured at 77oF (25oC). The mean aw of the individual pouches shall be not less than 0.85 

when measured at 77oF (25oC).

e. The oxygen content of the filled and sealed pouch shall not exceed 0.30 percent.

f. The pH shall be not less than 4.5 and not greater than 5.3.

g. Each pouch shall contain one intact unit of pizza slice and one intact oxygen 

scavenger.

h. The pizza slice shall be a square or rectangular shape and may have a crust edge(s).

i. The type I pizza slice shall contain an even distribution of visible sauce and cheese 

shreds. A minimum of 75 percent of the surface area of the pizza slice shall have some 

visible sauce and cheese shreds.

j. The type II pizza slice shall contain an even distribution of visible sauce, cheese 

shreds, and pepperoni dices. A minimum of 75 percent of the surface area of the pizza slice 

shall have some visible sauce, cheese shreds, and pepperoni dices.

k. The type I pizza slice shall have a cooked tomato, cheese, and Italian seasoning odor 

and flavor.

l. The type II pizza slice shall have a cooked tomato, cheese, pepperoni, and Italian 

seasoning odor and flavor and may impart a mild heat.
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m. The pizza crust shall show no evidence of excessive flour dusting.

n. The pizza crust bottom surface may have docker holes.

o. The pizza crust bottom surface shall be an off-white to golden-brown color and may 

have a reddish-orange color from partial sauce absorption.

p. The pizza crust interior crumb shall be an off-white color and may have a reddishorange color from partial sauce absorption.

q. The pizza crust shall have a slightly sweet and sourdough flavor.

r. The pizza crust shall be slightly dense and have a uniform cell structure. 

s. The pizza crust shall show no evidence of compression streaks when broken by hand.

The edge of the pizza slice may have evidence of compression streaks.

t. The pizza crust texture shall not be excessively dry and crumbly or excessively moist 

and gummy. 

u. The pizza sauce shall be a reddish-orange to dark red color and may contain visible 

flecks of herbs and spices.

v. The pizza sauce shall have a tomato paste-like consistency.

w. The cheese shreds shall have a partially melted appearance.

x. The cheese shreds shall have an off-white to light golden-tan color.

y. The cheese shreds shall have a mild mozzarella odor and flavor.

z. The cheese shreds shall have a slightly soft to slightly firm texture.

aa. The pepperoni dices shall have a slightly spicy pepperoni beef odor and flavor.

bb. The pepperoni dices shall be a reddish-brown color.

cc. The pepperoni dices shall have a slightly soft to slightly firm texture.

dd. The average net weight shall be not less than 3.1 ounces (88 grams). The net weight 

of an individual pouch shall be not less than 2.8 ounces (79 grams).
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3.5.1 Palatability and overall appearance. The finished product shall be equal to or better 

than the approved product standard sample (see 6.1) in palatability and overall appearance.

3.6 Hazard Analysis Critical Control Point (HACCP) Plan. Prior to the first production, 

the contractor shall provide a written HACCP plan that is specific to each product type 

produced. The plan will include a process flow diagram, identification of critical control 

points and critical limits, as well as specific monitoring procedures, corrective actions, 

documentation and verification procedures. The following are considered by the product 

developer to be critical control points: pH, aw, baking time and temperature, oxygen content 

of the end-packaged product. If any of these are not addressed in the producers HACCP plan, 

they will be established and documented as manufacturing process controls in their quality 

system plan. Other critical control points specific to the manufacturers processes will also be 

included. Specification limits shall not be used as critical limits for the HACCP plan. When 

calculating critical limits for analytical requirements, the contractor shall provide sufficient 

tolerance to account for the variation inherent to their process. The HACCP plan must be 

submitted to the applicable government inspection agency for approval, and must be 

approved prior to production of any product offered for acceptance. Contractors may be 

required to provide records of process capabilities study or related production evaluation to 

validate critical limits.

3.7 Plant qualifications. The meat component and the finished product shall originate 

and be produced, processed, and stored in plants regularly operating under Meat and Poultry 

Inspection Regulations of the U. S. Department of Agriculture. The product shall be 

prepared, processed and packaged in establishments meeting the requirements of 21 CFR 

Part 110 “Current Good Manufacturing Practice in Manufacturing, Processing, Packaging, or 

Holding of Human Food”, and the plant sanitation requirements of the appropriate 

Government inspection agency.

3.8 Federal Food, Drug, and Cosmetic Act. All deliveries shall conform in every respect 

to the provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated 

thereunder.

4. VERIFICATION

4.1 Classification of inspections. The inspection requirements specified herein are 

classified as follows: 

a. Product standard inspection (see 4.2).

b. Conformance inspection (see 4.3).
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4.2. Product standard inspection. The first article or product demonstration model shall 

be inspected in accordance with the provisions of this document and evaluated for 

appearance, odor, flavor, and texture. Any failure to conform to the performance 

requirements or any appearance or palatability failure shall be cause for rejection of the lot.

4.2.1 Periodic review evaluation. The approved first article or product demonstration 

model shall be used as the product standard for periodic review evaluations. All food 

components that are inspected by the USDA shall be subject to periodic review sampling and 

evaluation. The USDA shall select sample units during production of contracts and submit 

them to the following address for evaluation:

COMBAT CAPABILITIES DEVELOPMENT COMMAND (DEVCOM)

SOLDIER CENTER

FCDD-SCD-SCR

10 GENERAL GREENE AVENUE

NATICK, MA 01760-5000

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

specified in the contract. Three (3) sample units of each item produced shall be randomly 

selected from that one production lot. The three (3) sample units shall be shipped to Natick 

within five (5) working days from the end of the production month from which they are 

randomly selected and upon completion of all USDA inspection requirements. The sample 

units will be evaluated for overall quality against the current first article or product 

demonstration model.

4.2.2 Product examination. The filled and sealed pouches shall be conditioned to 70oF to 

80oF (21oC to 27oC) and examined for the defects listed in table I. The lot size shall be 

expressed in pouches. The sample unit shall be the contents of one pouch. Utilizing the 

double sampling plans indicated in ANSI/ASQ Z1.4, the inspection level shall be S-3 and the 

acceptable quality level (AQL), expressed in terms of defects per hundred units, shall be 1.5 

for major defects and 4.0 for minor defects.

4.3 Conformance inspection. Conformance inspection shall include the examinations of 

4.2.1, 4.2.2, 4.3.1, 4.3.2, and the tests of 4.4.1 through 4.4.3.

4.3.1 Component and material inspection. Components and materials shall be inspected 

in accordance with all the requirements of referenced documents unless otherwise excluded, 

amended, modified, or qualified in this specification or applicable purchase document.

4.3.2 Ingredient and component examination. Conformance of ingredients and

components to identity, condition, and other requirements specified in 3.2 shall be certified 

by the ingredient supplier or ingredient manufacturer, and compliance shall be verified by 

examination of pertinent labels, markings, US Grade Certificates, Certificates of Analyses
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(CoA), or other such valid documents acceptable to the inspection agency. If necessary, each 

ingredient shall be examined organoleptically or inspected according to generally recognized 

test methods such as the standard methods described in the Official Methods of Analysis 

(OMA) of AOAC International and in the Approved Methods of the American Association 

of Cereal Chemists, to determine conformance to the requirements. Any nonconformance to 

an identity, condition, or other requirement shall be cause for rejection of the ingredient or 

component lot or of any involved product.

TABLE I. Product defects 1/ 2/

Category Defect

Major Minor

General

101 Product not type specified.

102 Pouch does not contain one intact pizza slice or does not contain one intact 

oxygen scavenger. 3/

103 Tear or hole or open seal in oxygen scavenger.

201 Pizza slice not a square or not a rectangular shape as specified.

Pizza crust

104 Pizza crust does not have a slightly sweet or does not have a sourdough 

flavor.

105 Pizza crust texture excessively dry or crumbly or excessively moist or 

gummy.

202 Pizza crust shows evidence of excessive flour dusting.

203 Pizza crust bottom surface color not off-white to golden-brown color. 4/

204 Pizza crust interior crumb not an off-white color. 4/

205 Pizza crust not slightly dense or not a uniform cell structure.

206 Pizza crust shows evidence of compression streaks when broken by hand.
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Pizza sauce

207 Pizza sauce not a reddish-orange to dark red color.

208 Pizza sauce does not have a tomato paste-like consistency.

Cheese

106 Cheese shreds do not have a mild mozzarella odor or flavor.

209 Cheese shreds do not have a partially melted appearance.

210 Cheese shreds do not have an off-white to light golden-tan color.

211 Cheese shreds do not have a slightly soft to slightly firm texture.

Pepperoni

107 Pepperoni dices not a slightly spicy pepperoni beef odor or flavor.

212 Pepperoni dices not a reddish-brown color.

213 Pepperoni dices not a slightly soft to slightly firm texture.

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

ligaments, glandular material, discolored meat, and bone or bone fragments 

more than 0.1 ounces.

Type I

108 Product does not have a cooked tomato or not a cheese or not an Italian 

seasoning odor or flavor.

215 Product topping does not contain an even distribution of visible sauce or 

cheese shreds. 7/
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

Type II

109 Product does not have a cooked tomato or not a cheese or not a pepperoni or 

not an Italian seasoning odor or flavor or does not elicit a sensation of mild 

heat.

216 Product topping does not contain an even distribution of visible sauce or 

cheese shreds or pepperoni dices. 8/

Net weight 

217 Net weight of an individual pouch less than 2.8 ounces (79 grams). 5/ 6/

1/ Presence of any foreign materials for example, dirt, insect parts, hair, glass, wood or metal, 

or any foreign odors or flavors such as, but not limited to burnt, scorched, rancid, sour, stale, 

musty or moldy or foreign color shall be cause for rejection of the lot.

2/ Finished product not equal to or better than the approved product standard in palatability 

or overall appearance shall be cause for rejection of the lot (see 3.5.1).

3/ Construction of the oxygen scavenger and compliance with FDA regulations will be 

verified by CoC.

4/ Reddish-orange color from partial sauce absorption shall not be scored as a defect.

5/ Sample average net weight less than 3.1 ounces (88 grams) shall be cause for rejection of 

the lot.

6/ The net weight of the filled and sealed pouches shall be determined by weighing each 

sample on a suitable scale tared with a representative empty pouch and one oxygen

scavenger. Results shall be reported to the nearest 0.1 ounce or to the nearest 1 gram.

7/ Less than 75 percent of the surface area of the pizza slice has some visible sauce or cheese 

shreds.

8/ Less than 75 percent of the surface area of the pizza slice has some visible sauce or cheese 

shreds or pepperoni dices.

4.4 Tests. A CoA for the pizza sauce aw is required (see 3.3.2.1). A CoC for the pizza 

sauce storage time and temperature is required (see 3.3.2.1).
MIL-DTL-32541A

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4.4.1 Water activity (aw) testing. Eight filled and sealed pouches shall be randomly 

selected from one production lot and individually tested for aw in accordance with the latest 

edition of the Official Methods of Analysis (OMA) of AOAC International, method 978.18, 

using an electric hygrometer system self temperature controlled at 77oF (25°C) or an 

equivalent instrument. Aw shall be determined not less than 4 days but not more than 14 days 

after baking to allow moisture equilibration in the product. Each individual sample unit shall 

be homogenized prior to aw analysis. Test results shall be reported to the nearest 0.01. 

Government verification will be conducted through actual testing by a Government 

laboratory. Any nonconforming aw result shall be cause for rejection of the lot (see 3.5(d)).

4.4.2 Oxygen testing. Eight filled and sealed pouches shall be randomly selected from 

one production lot and individually tested for oxygen content. Testing shall be accomplished 

after the filled and sealed pouches have been allowed to equilibrate at room temperature for 

not less than 48 hours from the time of sealing. Test results shall be reported to the nearest 

0.01 percent. Any individual result not conforming to the oxygen content requirement in 

3.5e. shall be classified as a major defect and shall be cause for rejection of the lot.

4.4.3 Analytical. The sample to be analyzed shall be a composite of eight filled and 

sealed pouches which have been selected at random from the lot. The composite sample shall 

be prepared and analyzed in accordance with the following Official Methods of Analysis 

(OMA) of AOAC International.

Test Method Number

pH 981.12

The sample shall be homogenized. Weigh 100 grams of sample into a beaker and add 100 

mL of CO2 free water. Mix well with a stirring rod. Let sample rest for 15 - 30 minutes and 

measure the pH. Test results of pH value shall be reported to the nearest 0.1. Government 

verification will be conducted through actual testing by a Government laboratory. Any result 

not conforming to the pH requirement in 3.5(f) shall be cause for rejection of the lot.

5. PACKAGING

5.1 Packaging. For acquisition purposes, the packaging requirements shall be as 

specified in the contract or order (see 6.1). When actual packaging of material is to be 

performed by DoD personnel, these personnel need to contact the responsible packaging 

activity to ascertain requisite packaging requirements. Packaging requirements are 

maintained by the Inventory Control Point’s packaging activity within the Military 

Department or Defense Agency, or within the Military Department’s System Command. 

Packaging data retrieval is available from the managing Military Department’s or Defense 

Agency’s automated packaging files or by contacting the responsible packaging activity.
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6. NOTES

(This section contains information of a general or explanatory nature that may be helpful, 

but is not mandatory.)

6.1 Acquisition requirements. Acquisition documents should specify the following:

a. Title, number, and date of this specification.

b. When other than first article or product demonstration model is required (see 3.1). 

c. Provisions for approved product standard samples (see 3.5.1).

d. Packaging requirements (see 5.1).

6.2 Ingredient information.

6.2.1 Sorbic acid, encapsulated. Bakeshure 250 manufactured by Balchem Corporation, 

New Hampton, NY 01958 meets the requirements of 3.2.1.11 and performs satisfactorily in 

this product.

6.2.2 Glucono-delta-lactone (GDL), encapsulated. Meatshure 496 manufactured by 

Balchem Corporation, New Hampton, NY 01958 meets the requirements of 3.2.1.12 and 

performs satisfactorily in this product.

6.2.3 Dough strengthener. ABM 50 full dough concentrate manufactured by AB Mauri, 

Chesterfield, MO 63110 meet the requirements of 3.2.1.14 and performs satisfactorily in this 

product.

6.2.4 Water dispersable monoglyceride. Starplex 90 manufactured by Corbion Caravan, 

Lexna, KS 66215 meet the requirements of 3.2.1.15 and performs satisfactorily in this 

product.

6.2.5 Alpha amylase. Ultra Fresh Supreme 400 manufactured by Corbion Caravan 

Ingredients, Lenexa, KS 66215 meets the requirements of 3.2.1.17 and performs 

satisfactorily in this product.

6.3 Oxygen scavenger. Oxygen scavenger suitable for the purpose may be obtained from 

Multiform Desiccants, Inc., Buffalo, NY 14224. Other approved oxygen scavengers may be 

used.

6.4 Hazard Analysis Critical Control Point Model. Combat Capabilities Development 

Command-Soldier Center, Combat Feeding Division has developed a generic Hazard 

Analysis Critical Control Point (HACCP) Model for Shelf Stable Pizza Slice in order to 

provide a framework that manufacturers may find helpful as they develop their own plantprocess-product specific HACCP plan. Copies of this generic model can be obtained at the 

following address:
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COMBAT CAPABILITIES DEVELOPMENT COMMAND (DEVCOM)

SOLDIER CENTER

FCDD-SCD-SCR

10 GENERAL GREENE AVENUE

NATICK, MA 01760-5000

6.5 Shelf life. This specification covers items where shelf life is a consideration. Specific 

shelf-life requirements should be specified in the contract or purchase order. The shelf-life 

codes are contained in the Federal Logistics Information System Total Item Record. Additive 

information for shelf-life management may be obtained from DoD 4140.27-M; Shelf-life 

Management Manual, or the designated shelf-life Points of Contact (POC). The POC should 

be contacted in the following order: (1) the Inventory Control Points (ICPs), and (2) the DoD 

Service and Agency administrators for the DoD Shelf-Life Program. Appropriate POCs for 

the DoD Shelf-Life Program can be contacted through the DoD Shelf-Life Management 

website: http://www.shelflife.hq.dla.mil/.

6.6 Subject term (key word) listing.

Combat field feeding
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Custodians: Preparing activity:

 Army - GL Army - GL

 Navy - SA

 Air Force - 35 (Project 8920-2021-001)

Review activities:

 Army - MD, QM

 Navy - MC

 DLA - SS

Civil agency: 

 USDA - SCP

 NOTE: The activities listed above were interested in this document as of the date of this 

document. Since organizations and responsibilities can change, you should verify the 

currency of the information above using the ASSIST Online database at https://assist.dla.mil.