ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

1

SECTION C

The Unitized Group Ration – Heat & Serve (UGR-H&S) provides a breakfast or a 

lunch/dinner meal for 50 individuals. There are three breakfast and ten lunch/dinner menus.

The UGR-H&S consists of three boxes. Six boxes fit on one tier of a 40 by 48-inch pallet. 

There are four tiers per pallet. Within the boxes are polymeric trays, cans, bottles, boxes and 

bags of food, disposable meal trays, dining packets, paper cups and other components.

C-1 ITEM DESCRIPTION

ACR-U-19, UNITIZED GROUP RATION – HEAT & SERVE, ASSEMBLY 

REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

 A. Components. The components shall be as specified in table I.

TABLE I. Components

Component Reference

Entrees

Bacon, Precooked, Sliced, in Flexible Pouches

Institutional Size Pouch (ISP) – 150 slices

A-A-20081G

Type II

Beef and Potatoes in Cream Gravy – polymeric tray PCR-B-052

Beef, Roasted with Gravy – polymeric tray PCR-B-046A

Buffalo Style Chicken Breast Strips in Sauce – polymeric 

tray

PCR-B-059

Burgundy Beef Stew – polymeric tray PCR-B-044

Cajun Style Chicken Breast Dices with Andouille Chicken

Sausage in Sauce – polymeric tray

PCR-C-089

Chicken Breast in Gravy – polymeric tray PCR-C-032A

Chili with Beans – polymeric tray PCR-C-034A

Egg Mix, Reduced Cholesterol, Pasteurized, Uncooked, 

Dehydrated, Packaged in a Boil-In-Bag (BIB)

 Large Opening Fitment and Cap

PCR-E-017B

Class 2

Hash, Corned Beef – polymeric tray PCR-H-005

Pork Sausage Links in Brine – polymeric tray PCR-P-015A

Pulled Pork in Barbecue Sauce – polymeric tray PCR-P-043

Southwestern Style Chicken Chili – polymeric tray PCR-S-025

Spaghetti with Meatballs in Sauce – polymeric tray PCR-S-012
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

2

TABLE I. Components - Continued

Component Reference

Taco Filling with Beef – polymeric tray PCR-T-010

Turkey Cutlets in Gravy – polymeric tray PCR-T-009

Turkey Sausage Patties in Brine – polymeric tray PCR-T-015

Starches

Mashed Potatoes with Brown Gravy – polymeric tray PCR-M-007

Oatmeal, Apple Cinnamon – polymeric tray PCR-O-007

Oatmeal, Variety Pack, Indiv. Packets, 12/1.37 oz. pkg. 8920-01-623-6286

Rice – polymeric tray

White Rice

Brown Rice

Brown and Wild Rice Pilaf

PCR-R-004B

Type I

Type III

Type IV

Sweet Potato Casserole – polymeric tray PCR-S-022

Tortillas, Packaged in a Flexible Pouch

Plain

PCR-T-008A

Flavor 1

Vegetables

Beans, Green, Canned

Whole, French or Cut, Round or Romano

Small – Large

US Grade Standard

Style a, d, or e, Type a or b

Size 2 thru 5, Grade A

Carrots, Canned

Slices or Quarters

US Grade Standard

Style b or c, Grade A

Corn, Whole Kernel, Canned

Conventional, Golden

US Grade Standard

Varietal a, Color a, Grade A

Peas & Carrots, Canned US Grade Standard, Grade A

Vegetables, Mixed, Canned

 5-Way Mix - Carrots, Green Beans, Peas, Corn, and

Lima Beans, With Salt, No. 10 Can

A-A-20120F

Type II, Style A, Container

Size 4

Desserts

Apple Dessert – polymeric tray PCR-A-003

Blueberry Dessert – polymeric tray PCR-B-036A
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

3

TABLE I. Components - Continued

Component Reference

Cakes and Brownies– polymeric tray, Cakes

 Breakfast Cake with Maple Flavored Syrup

 Yellow Cake with Chocolate Icing

 Apple Spice Breakfast Cake with Apple Fruit Topping

 Red Velvet Cake with White Icing

 Golden Harvest Cake with White Icing

 Chocolate Cherry Cake with Cherry Fruit Topping

 Carrot Cake with White Icing

PCR-C-024D, Type I

Flavor 4

Flavor 5

Flavor 10

Flavor 12

Flavor 15

Flavor 17

Flavor 20

Candy and Chocolate Confections

 Pan Coated Candy

 Disks, Milk Chocolate, Plain

 Disks, Peanut Butter, Plain

A-A-20177E

Type VI

 Style A, Flavor 1

 Style A, Flavor 4

Cookies – polymeric tray

 Regular, Crisp

Multiple Serving Packages, Conventional

 Chocolate Chip Cookies, Chocolate-Covered-CrunchyPeanut-Butter-Candy with Chocolate Chips

 White Chocolate Chip Cookies, With Cranberries

A-A-20295D

Type I, Bake Type a

Class 2, Agric. Practice (A)

 Style J, Flavor 11

 Style Q, Flavor 2

Pastry, Filled, Individual

Blueberry 

PCR-P-050

Type I

Toaster Pastries, Regular, Not Fortified

 Enriched Wheat Flour, Conventional

 Single Serving Packet, Frosted (icing)

 Chocolate Chip, Swirled and/or Drizzled Icing

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

Grain Comp. (1), Agric. Practice i

Servings (a), Style B

 Flavor 12, Icing Option (c)

Fruits

Cranberry Sauce, Canned

 Jellied

US Grade Standard

Style I, Grade A

Fruit Cocktail, Canned

 Light Syrup or Natural Juices

US Grade Standard

Grade A

Peaches, Clingstone, Canned

 Slices, Light Syrup or Natural Juices

US Grade Standard

Style c, Grade A

Pears, Bartlett, Canned

 Halves, Light Syrup or Natural Juices

US Grade Standard

Style a, Grade A
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

4

TABLE I. Components – Continued

Component Reference

Beverages

Beverage Bases (Powdered)

 Sweetened with Nutritive Sweetener, with or without

 Ascorbic Acid, 24 oz. pg

 Orange

 Grape

 Lemonade

 Sweetened with Non-nutritive Sweetener, Not

 fortified, 10 pg/bx

 Fruit Punch

 Lemonade

 Cranberry Pomegranate

8960-01-419-3690

8960-01-419-3689

8960-01-395-1139

8960-01-585-8064

8960-01-540-7857

8960-01-585-8082

Cocoa Beverage Powder

 Sugar Sweetened, Without Marshmallows

 Milk Chocolate

A-A-20189C

Type I, Style B

 Flavor A

Coffee, Roasted, Filter Pack, Ground, Arabica Blend,

 Vacuum Sealed

8955-01-495-4127

Drink Mixes, Coffee (Unflavored and Flavored)

 Flavored Instant Cappuccino, Regular

 French Vanilla

 Irish Cream

A-A-20336B

Type V, Style A

 Flavor 1

 Flavor 4

Juice, Fruit, Instant

 Grape, Sweetened, Metal Can

 Orange, Unsweetened, Metal Can

PCR-J-002A

Type I, Style A, Design F

Type II, Style B, Design F

Tea Mixes, Instant, Black Tea

 Sweetened with Nutritive Sweeteners, Regular

 (Caffeinated), Lemon, 24 oz. pg

 Sweetened with Non-Nutritive Sweeteners, Regular

 (Caffeinated), Peach, 10 pg/bx

8955-01-451-1572

8955-01-540-7860

Other Food Items

Catsup, Tomato

 Grade A, 20 oz. plastic bottle

US Grade Standard

Grade A

Catsup (Ketchup, Catchup)

Regular, Mild, Conventional

 Plastic Container

 Jalapeno

A-A-20346B

Type I, Style 1, Agric. Practice a

Packaging type (1)

 Flavor F
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

5

TABLE I. Components – Continued

Component Reference

Cheese Spread, Cheddar, Fortified

 With Jalapeno Peppers

PCR-C-039A

Type II

Creamer, Non-Dairy, Dry

 Regular, Plain/Unflavored

A-A-20043D

Style I, Flavor A

Hot Sauce

 Extra Hot 4x

A-A-20097F

Type II

Jelly, Fruit, Standardized, Single, Regular

 U.S Grade A

 Strawberry

 Grape

A-A-20078D, Type I, Style 1

Finished Product Quality a

 Kind AA

 Kind M

Meat and Poultry Snacks, Cured

 Beef, Fermented, Chopped and Formed

 Sticks, Teriyaki

A-A-20298C

Variety A, Type IV, Style a

 Class 2, Flavor (b)

Natural Butter Flavor Granules, Spray Dried

 Regular, Granules/Sprinkles, 57 g

A-A-20351A

Type I, Style A, Package 4

Nuts, Shelled, Roasted

 Cashews, Halves (Splits), Flavored (Jalapeno)

A-A-20164D

Type VI, Size 2, Style C

Peanut Butter and Grape Jelly Twin Pack 8930-01-396-4009

Peanut Butter and Strawberry Jam Twin Pack 8930-01-436-1912

Picante Sauce

 Medium

A-A-20259C

Type II

Salsa, Tomato-Based and Salsa Verde, Shelf-Stable

 Tomato-Based, Mild, Chunky

Regular, No Added Thickeners

Conventional

A-A-20210D

Type I, Pungency B, Style 2

Sodium level (1), Thickener (a)

Agric. Practice (i)

Disposables

Bag, Plastic, Trash 8105-01-521-6616

Cup, Disposable: Lid, Disposable Cup

Hot Drink, Round, Two-Piece, Plastic Lined, Green or

 tan/sand (9 ounce only) outer surface

A-A-2577B

Type I, Style A, Class 3, Color

9 oz.

Dining Packets

 Dining Packet, Food Container, Modified, with

 Biobased Fork, Knife and Spoon

A-A-3012A

Type IV
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

6

TABLE I. Components – Continued

Component Reference

Gloves, Disposable, Foodservice, Multipurpose, Large,

 Ambidextrous, Latex Free, Polyethylene, 1.25 mil

8415-01-541-5392

Tray, Mess, Compartmented

 5 Compartment Tray, Tan or Sand

A-A-52217C

Type I, Class 3

 B. Contents. The contents of each meal shall be as specified in table II. Refer to table I for 

full citation and document number of components.

TABLE II. Contents

STANDARD BREAKFAST ITEMS

Component Unit of Issue, Servings Quantity – Menu

Coffee, Filter Pack 5 - 1.25 oz. bags 1

Cocoa Beverage Powder 16 packets per box 1: Menu 2

Drink Mix, Cappuccino 25 – 1 oz. packets per bag1: Fr. Van., Menu 3

1: Irish Cream, Menu 1

Creamer 3 g. packet, 25 per bag 1

Hot Sauce 3 oz. bottle 1

Trays, Mess 25 per bag 2

Dining Packets 25 per bag 2

Paper Cups 25 per bag 3

Gloves 10 per package 1

Trash Bags 4 per package 1
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

7

UGR-H&S BREAKFAST MENU 1

Component Unit of Issue, Servings Quantity

Egg Mix 25 per pouch, 2 pouches per box 1

Pork Sausage Links in Brine 18 per tray 2

Beef and Potatoes in Cream Gravy 18 per tray 2

Cake, Apple Spice Breakfast 18 per tray 3

Apple Dessert 25 per tray 2

Juice, Grape 2-1/2 tall can, 19 oz. 3

Salsa or Picante 48 oz. plastic squeeze bottle 1

Jelly, Grape 22 oz. plastic squeeze bottle 2

UGR-H&S BREAKFAST MENU 2

Component Unit of Issue, Servings Quantity

Egg Mix 25 per pouch, 2 pouches per box 1

Turkey Sausage Patties in Brine 18 per tray 23

Hash, Corned beef Beef and Potatoes 

in Cream Gravy

18 per tray 32

Oatmeal, Apple Cinnamon 18 per tray 3

Filled Pastry, Blueberry 18 per tray 3

Juice, Orange 2-1/2 tall can, 19 oz. 3

Catsup, Jalapeno 20 oz. plastic squeeze bottle 2

Jelly, Strawberry 22 oz. plastic squeeze bottle 2
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

8

UGR-H&S BREAKFAST MENU 3

UGR-H&S BREAKFAST MENU 4

Component Unit of Issue, Servings Quantity

Egg Mix 25 per pouch, 2 pouches per box 1

Turkey Sausage Patties in Brine 18 per tray 23

Hash, Corned Beef 18 per tray 2

Oatmeal, Instant 12 per box 1

Cake, Breakfast with Maple Flavored 

Syrup

18 per tray 3

Blueberry Dessert 25 per tray 2

Juice, Orange 2-1/2 tall can, 15-1/2 oz. 3

Catsup 20 oz. plastic squeeze bottle 2

Jelly, Grape 22 oz. plastic squeeze bottle 2

Component Unit of Issue, Servings Quantity

Egg Mix 25 per pouch, 2 pouches per box 1

Beef and Potatoes in Cream Gravy

Hash, Corned beef

18 per tray 2

Bacon 50 per package 1

Cake, Golden Harvest with White 

Icing 18 per tray 3

Toaster Pastry, Chocolate Chip, Individual

Individual, 50 1

Juice, Grape 2-1/2 tall can, 15-1/2 oz. 3

Catsup 20 oz. plastic squeeze bottle 2

Jelly, Grape 22 oz. plastic squeeze bottle 2
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

9

STANDARD LUNCH/DINNER ITEMS

Component Unit of Issue, Servings Quantity

Peanut Butter & Grape Jelly 12 twin packs per bag 4: Menu 1, 9

Peanut Butter & Strawberry 

Jam

12 twin packs per bag 4: Menu 3, 7

Coffee, Filter Pack 5 – 1.25 oz. bags 1

Creamer 3 g. packet, 25 per bag 1: Menu 1, 3, 5, 7, 9

Beverage Base 24 oz. bag 3: 

Orange – Menu 3, 7 Grape – Menu 4, 8 Lemonade – Menu 1, 6, 10

Tea, Instant, Nutritive 24 oz. bag 3: 

Iced Tea, lemon – Menu 2, 

5, 9

Beverage Base, Non-Nutritive 1/ Min. 10 per box 1: 

Fruit Punch 

Lemonade 

Cranberry Pomegranate

Tea, Instant, Non-Nutritive 1/ Min. 10 per box 1: Iced Tea, peach

Hot Sauce, Extra Hot 3 oz. bottle 1

Butter Granules 57 g. pouch 1

Trays, Mess 25 per bag 2

Dining Packets 25 per bag 2

Paper Cups 25 per bag 3

Gloves 10 per package 1

Trash Bags 4 per package 1

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

Menus 2, 4, 6, 8 and 10. The sugar free beverages include fruit punch, lemonade, cranberry 

pomegranate, beverage bases and peach iced tea.
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

10

UGR-H&S LUNCH/DINNER MENU 1

Component Unit of Issue, Servings Quantity

Southwestern Style Chicken Chili 18 per tray 3

Rice, White 18 per tray 3

Corn No. 10 can 2

Fruit Cocktail No. 10 can 2

Cake, Carrot with White Icing 18 per tray 3

UGR-H&S LUNCH/DINNER MENU 2

Component Unit of Issue, Servings Quantity

Spaghetti with Meatballs in Sauce 9 per tray 6

Green Beans No. 10 can 2

Candy, Pan Coated Disks, Milk Chocolate 48 per box 1

Cookies, White Chocolate Chip with 

Cranberries

27 per tray 2

Pears No. 10 can 2

UGR-H&S LUNCH/DINNER MENU 3

Component Unit of Issue, Servings Quantity

Burgundy Beef Stew 18 per tray 3

Rice, Brown 18 per tray 3

Peas and Carrots No. 10 can 2

Cookies, Chocolate Chip, Chocolate- Covered-Crunchy-Peanut-Butter Candy with Chocolate Chips27 per tray 2

Peaches No. 10 can 2
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

11

UGR-H&S LUNCH/DINNER MENU 4

Component Unit of Issue, Servings Quantity

Buffalo Style Chicken Breast Strips in Sauce 18 per tray 2

Pulled Pork 18 per tray 2

Rice, White 18 per tray 3

Green Beans No. 10 can 2

Tortillas 2 per pouch 50

Cake, Red Velvet with White Icing 18 per tray 3

UGR-H&S LUNCH/DINNER MENU 5

Component Unit of Issue, Servings Quantity

Chicken Breast in Gravy 9 per tray 6

Rice, Brown and Wild Rice Pilaf 18 per tray 3

Mixed Vegetables No. 10 can 2

Cranberry Sauce No. 300 can 2

Cookies, White Chocolate Chip with 

Cranberries

27 per tray 2

Peaches No. 10 can 2

Jalapeno Cashews Individual, 1 50

UGR-H&S LUNCH/DINNER MENU 6

Component Unit of Issue, Servings Quantity

Beef Taco 18 per tray 3

Rice, White 18 per tray 3

Peas and Carrots No. 10 can 2

Cake, Yellow with Chocolate Icing 18 per tray 3

Tortillas 2 per pouch 50

Cheese Spread, Jalapeno 24 pouches per bag 2

Salsa or Picante 48 oz. plastic bottle 1
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

12

UGR-H&S LUNCH/DINNER MENU 7

Component Unit of Issue, Servings Quantity

Turkey Cutlets in Gravy 10 per tray 5

Sweet Potato Casserole 18 per tray 2

Mashed Potatoes with Brown Gravy 18 per tray 1

Green Beans No. 10 can 2

Cranberry Sauce No. 300 can 2

Apple Dessert 18 25 per tray 2

Blueberry Filled Pastry 18 per tray 3

UGR-H&S LUNCH/DINNER MENU 8

Component Unit of Issue, Servings Quantity

Chili with Beans 18 per tray 3

Rice, White 18 per tray 3

Carrots No. 10 can 2

Pears No. 10 can 2

Blueberry Dessert 18 25 per tray 2

Cookies, Chocolate Chip, Chocolate- Covered-Crunchy-Peanut-Butter Candy with Chocolate Chips27 per tray 2
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

13

UGR-H&S LUNCH/DINNER MENU 9

Component Unit of Issue, Servings Quantity

Beef, Roasted with Gravy 10 per tray 5

Mashed Potatoes with Brown Gravy 18 per tray 3

Corn No. 10 can 2

Cake, Chocolate Cherry with Cherry 

Fruit Topping 18 per tray 3

Pears No. 10 can 2

Meat Stick, Teriyaki Individual, 1 25

UGR-H&S LUNCH/DINNER MENU 10

Component Unit of Issue, Servings Quantity

Cajun Style Chicken Breast Dices with 

Andouille Chicken Sausage in Sauce

18 per tray 3

Rice, Brown 18 per tray 3

Mixed Vegetables No. 10 can 2

Cookies, White Chocolate Chip with 

Cranberries

27 per tray 2

Candy, Pan Coated Disks, Peanut Butter 36 per box 2

Fruit Cocktail No. 10 can 2

SECTION D

D-1 PACKAGING

 A. Unit packaging. Components shall be packaged in accordance with documents 

referenced in table I.

 B. Intermediate packaging. Components may be intermediate packaged.

 C. Menu assembly. The components of each menu specified in table II shall be packed as 

specified in table III.
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

14

 D. Shipping container loading sequence. The components of each menu shall be loaded 

into a box in the order indicated in table III. The loading sequences are recommended, but

variations are allowed. Abbreviations used are:

BG = bag BT = bottle BX = box CN = can

PG = package TY = tray SF = sugar free

TABLE III. Loading Sequence

BREAKFAST MENU #1

1a 2a 3a

1 BX Eggs

2 TY Beef, Potatoes, Cream

3 TY Cake, Apple Spice 2 TY Pork Sausage

2 TY Apple Dessert

1b 2b 3b

2 BG Dining Packets

2 BT Grape Jelly

1 BT Salsa or Picante

3 CN Grape Juice

1 BX Cappuccino, Irish Cr.

1 BG Coffee

1 BT Hot Sauce

1 BG Creamer

2 BG Trays

3 PG Cups

1 PG Gloves

1 PG Trash Bags

BREAKFAST MENU #2

1a 2a 3a

1 BX Eggs

2 TY Blueberry Filled 

Pastry

3 TY Hash, Corned Beef

2 TY Beef, Potatoes, Cream

1 BT Hot Sauce

1 2 TY Turkey Sausage 

Patties in Brine

3 TY Oatmeal

1 BG Coffee

1 BG Creamer

1b 2b 3b

1 TY Turkey Sausage 

Patties in Brine

2 BG Dining Packets

1 BX Cocoa

1 TY Blueberry Filled 

Pastry

3 CN Orange Juice

2 BT Jalapeno Catsup

2 BT Strawberry Jelly

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

15

BREAKFAST MENU #3

1a 2a 3a

2 TY Beef, Potatoes, Cream

2 TY Hash, Corned, Beef

1 TY Cake, Golden Harvest

2 BT Catsup

1 BG Dining Packets

1 BG Toaster Pastry

1 BG Creamer

1 BT Hot Sauce

2 BG Trays

3 PG Cups

1 PG Gloves

1 PG Trash Bags

1b 2b 3b

1 BX Eggs

2 BT Grape Jelly

1 BG Coffee

3 CN Grape Juice

1 BG Dining Packets

1 BX Cappuccino, Fr.Van.

1 PG Bacon

2 TY Cake, Golden Harvest

BREAKFAST MENU #4

1a 2a 3a

2 TY Hash, Corned Beef

1 TY Cake, Breakfast, 

Maple

2 BT Catsup

2 TY Blueberry Dessert

1 BG Dining Packets

1 BG Creamer

1 BT Hot Sauce

2 BG Trays

3 PG Cups

1 PG Gloves

1 PG Trash Bags

1b 2b 3b

1 BX Eggs

2 BT Grape Jelly

1 BG Coffee

3 CN Orange Juice 

1 BX Oatmeal, Instant

1 BG Dining Packets

2 3 TY Turkey Sausage 

Patties in Brine

2 TY Cake, Breakfast, 

Maple
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

16

LUNCH/DINNER MENU #1

1a 2a 3a

3 TY Southwestern Style 

Chicken Chili

1 TY Cake, Carrot

1 BG Creamer

2 TY Cake, Carrot

4 BG PB/Jelly Combo

1 PG Gloves

1 PG Trash Bags

1 BG Coffee

2 BG Trays

3 BG Cups

1 BT Hot Sauce

1 PG Butter Granules

1b 2b 3b

3 TY Rice, White 2 CN Fruit Cocktail

2 BG Dining Packets

2 CN Corn

3 BG Lemonade Bev Base

LUNCH/DINNER MENU #2

1a 2a 3a

3 TY Spaghetti

3 BG Iced Tea

3 TY Spaghetti

1 BG Coffee

1 BX SF Beverage 1/

2 TY Cookies, White Choc 

Cran

1 PG Chocolate Disks

1b 2b 3b

2 CN Pears

2 BG Dining Packets

2 CN Green Beans

1 BT Hot Sauce

1 PG Butter Granules

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #3

1a 2a 3a

3 TY Burgundy Beef Stew

3 BG Orange Beverage

3 TY Rice, Brown

1 BG Coffee

1 BG Creamer

2 TY Cookies, Choc. Chip, 

PB

1b 2b 3b

2 CN Peaches

1 PG Butter Granules

2 BG Dining Packets

2 CN Peas and Carrots

1 BT Hot Sauce

4 BG PB/Jam Combo

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

17

LUNCH/DINNER MENU #4

1a 2a 3a

2 TY Buffalo Style Chicken 

Breast Strips in Sauce

2 TY Pulled Pork

3 TY Rice, White

3 BG Grape Beverage

3 TY Cake, Red Velvet

1 BG Coffee

1b 2b 3b

50 PG Tortillas 2 CN Green Beans

1 BT Hot Sauce

1 BX SF Beverage 1/

1 PG Butter Granules

2 BG Dining Packets

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #5

1a 2a 3a

3 TY Chicken Breast

1 TY Cookies, White Choc 

Cran

3 TY Chicken Breast

1 TY Cookies, White Choc 

Cran

3 TY Rice, Brown/Wild

Pilaf

1 BG Dining Packets

1b 2b 3b

2 CN Peaches

2 CN Cranberry Sauce

50 PG Jalapeno Cashews

1 BG Coffee

1 BG Dining Packets

2 CN Mixed Vegetables

1 BT Hot Sauce

1 PG Butter Granules

3 BG Iced Tea

1 BG Creamer

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #6

1a 2a 3a

3 TY Beef Taco Filling

1 TY Cake, Yellow

3 TY Rice,White

1 TY Cake, Yellow

1 TY Cake, Yellow

50 PG Tortillas

1b 2b 3b

2 PG Cheese Spread, 

Jalapeno

1 BT Salsa or Picante

1 BG Coffee

1 BX SF Beverage 1/

2 CN Peas and Carrots

2 BG Dining Packets

3 BG Lemonade

1 BT Hot Sauce

1 PG Butter Granules

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

18

LUNCH/DINNER MENU #7

1a 2a 3a

2 TY Apple Dessert

2 TY Blueberry Pastry

3 TY Turkey Cutlets

1 BG Dining Packets

2 CN Green Beans

3 BG Orange Beverage

2 CN Cranberry Sauce

2 BG PB/Jam Combo

1b 2b 3b

2 TY Sweet Potato

1 TY Blueberry Pastry

2 BG PB/Jam Combo

2 TY Turkey Cutlets

1 TY Mashed Potato, Brown

1 BG Dining Packets

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 PG Butter Granules

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #8

1a 2a 3a

3 TY Chili with Beans

1 TY Cookies, Choc. Chip, 

PB

3 TY Rice, White

1 BX SF Beverage 1/

2 CN Carrots

1 PG Butter Granules

1b 2b 3b

1 TY Cookies, Choc. Chip, 

PB

2 TY Blueberry Dessert

2 CN Pears 

2 BG Dining Packets

2 BG Trays

3 BG Cups

3 BG Grape Beverage

1 PG Gloves

1 PG Trash Bags

1 BG Coffee
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

19

LUNCH/DINNER MENU #9

1a 2a 3a

3 TY Beef, Roasted

3 BG Iced Tea

2 TY Beef, Roasted

2 TY Cake, Chocolate 

Cherry

3 TY Mashed Potato, Brown

1 TY Cake, Chocolate

Cherry

1b 2b 3b

2 CN Pears

1 BG Coffee

1 PG Butter Granules

2 BG Dining Packets

1 BG Creamer

2 CN Corn

25 PG Teriyaki Meat Stick

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

4 BG PB/Jelly Combo

LUNCH/DINNER MENU #10 

1a 2a 3a

3 TY Cajun Style Chicken 

Breast Dices with Andouille 

Chicken Sausage in Sauce

3 BG Lemonade

3 TY Rice, Brown

1 BG Coffee

2 TY Cookies, White Choc

Cran

2 BX Peanut Butter Disks

1b 2b 3b

2 CN Fruit Cocktail

1 PG Butter Granules

2 BG Dining Packets

1 BX SF Beverage 1/

2 CN Mixed Vegetables

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

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

Menus 2, 4, 6, 8 and 10. The sugar free beverages include fruit punch, lemonade, cranberry 

pomegranate, beverage bases and peach iced tea.

D-2 LABELING

 A. Components. Components shall be labeled in accordance with documents referenced in 

table I.

D-3 PACKING

 A. Packing.

(1) UGR. Each complete menu shall be assembled into three boxes using the 
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

20

suggested loading sequence specified in table III. Because of the number of nondevelopmental components and the variety of packaging available, it may be necessary to 

move a product from one compartment to another where space is more available. Each box

shall be constructed in accordance with style RSC of ASTM D5118/D5118M, Standard 

Practice for Fabrication of Fiberboard Shipping Boxes and figures 1, 2, and 3. The fiberboard 

shall conform to type CF, class D, variety SW, grade V3c of ASTM D4727/D4727M, 

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

and Cut Shapes. The inside dimensions of the box shall be 23-3/4 inches in length, 13-3/16 

inches in width and 8-3/4 inches in depth. Each box shall be fitted with two V3c partitions in 

accordance with figures 1, 2 and 3. Kraft paper as specified in A-A-203, Paper, Kraft, 

Untreated, shall be used to fill voids and immobilize menu components. Boxes shall be free 

from evidence of rodent or insect infestation. Boxes may be assembled by gluing or taping. 

Each container shall be closed and then sealed (H-taped) in accordance with methods B or C 

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

Reinforcing Fiberboard Boxes. 

(2) Partitions. The center panel of each partition shall meet at the center of the box to 

divide the box into two equal compartments (cell "A" and "B"). The end panels of the 

partitions shall butt together at each end of the box (see figure 1). The partitions shall be full 

depth partitions and fabricated according to figure 3.

D-4 UNITIZATION

 A. Unit loads. Boxes shall be arranged in unit loads in accordance with Type I, Class A of 

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

Items.

D-5 MARKING

 A. Menu marking. The three boxes comprising one menu shall be positioned on the pallet 

side by side and marked in sequence so that the menu can be identified as one unit (two, 

three box menu units to a tier). Using either labels or stencils on the top panel, with 

characters at least 2 inches high, the boxes shall be identified as "BOX 1", "BOX 2", and 

"BOX 3". The characters shall be oriented so as to be readable when facing the marked end 

panel.
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

21

 B. Shipping boxes and unit loads. Marking of shipping boxes and unit loads shall be as 

specified in DLA Troop Support Form 3556, Marking Instructions for Boxes, Sacks, and 

Unit Loads of Perishable and Semiperishable Subsistence. In addition, all unit loads 

containing the same menu will be identified in letters not less than 1 inch and in permanent 

contrasting color. Marking shall be as follows:

UGR - Heat & Serve L/D (Lunch/Dinner) MENU NUMBER ___

or

UGR - Heat & Serve B (Breakfast) MENU NUMBER ___
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

22

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 
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

23

and the methods of inspection cited in this section.

 C. Packaging examination.

(1) UGR-H&S assembled menus examination. The assembled menus shall be 

examined for the defects specified in table IV. The lot size shall be expressed in assembled 

menus (3 boxes per menu). The sample unit shall be one fully assembled menu. The 

inspection level shall be S-2 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. Five 

assembled menus shall be randomly selected from the lot and examined for critical defects. 

The finding of a critical defect shall be cause for rejection of the lot.

TABLE IV. UGR-H&S assembled menus defects 1/

Category Defect

Critical Major Minor

1 Any canned food product (including trays) leaking or 

damaged so as to expose contents.

101 Bottled product leaking or damaged.

102 Boxed product leaking or damaged.

103 Pouched product leaking or damaged.

104 Component not clean. 2/

105 Box not as specified.

106 Marking missing or incorrect or illegible.

107 Box not closed as specified.

108 Item missing.

201 More than 5 percent of the quantity of any disposable is 

crushed or damaged so as to be unusable.

202 Intermediate bag has tear or open seam.

203 Dunnage or box partitions not as specified.
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

24

1/ Any evidence of rodent or insect infestation shall be cause for rejection of the lot.

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

to cause package damage (i.e. glass, metal filings, etc.), or generally detracts for the clean 

appearance of the components 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. Water spots.

c. Very thin grease, oil, or product residue that is discernible by touch, but is not readily 

discernible by visual examination.

(2) 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 Items

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

Perishable and Semiperishable Subsistence

FEDERAL SPECIFICATIONS

A-A-203 Paper, Kraft, Untreated
ACR-U-19

9 November 2018

W/Change 02 26 May 20 ES20-039 (DSCP-SS-20-00565)

SUPERSEDING

ACR-U-14

10 December 2014

25

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

D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and 

Cut Shapes

D5118/D5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes