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SECTION C

C-1 ITEM DESCRIPTION

PCR-S-008, SPAGHETTI WITH MEAT SAUCE, COOKED, DEHYDRATED, PACKAGED IN A BRICKPACK POUCH, 

SHELF STABLE

Styles.

Style A - Meal, Cold Weather (MCW), Packaged in a White 

Brickpack Pouch 

Style B - Food Packet, Long Range Patrol (LRP), Packaged in a 

Subdued Colored Brickpack Pouch

Each component is consumed by combat personnel under worldwide environmental extremes as 

part of an operational ration, and is a source of nutritional intake. 

C-2 PERFORMANCE REQUIREMENTS

 A. Product standard. A sample shall be subjected to first article or product 

demonstration model inspection as applicable, in accordance with the tests and 

inspections of Section E of this Performance-based Contract Requirements document.

 B. Shelf life. The packaged food shall meet the minimum shelf life requirement of 36 

months at 80oF.

 C. Dehydrated product. 

(1) Appearance.

 a. General. The dehydrated spaghetti with meat sauce shall be a mixture of 

cooked, spaghetti or vermicelli and beef pieces in Italian style, tomato-based sauce with 

cheese, that has been dehydrated. The dehydrated product shall be free from foreign 

materials. 

 

 b. Spaghetti or vermicelli. The spaghetti or vermicelli shall be enriched, 

macaroni product and shall be characteristic of cooked, dehydrated spaghetti or 

vermicelli. The macaroni product shall be light tan to off-white color.

 c. Beef. The beef pieces shall be a medium brown color and shall be 

characteristic of cooked dehydrated beef.

 d. Tomato product. The tomato product shall be a combination of tomato puree 

and tomato paste and shall be characteristic of cooked, dehydrated tomato puree and 

tomato paste.

 

 e. Cheese. The cheese shall be grated Parmesan cheese or a combination of 

grated Parmesan and Romano cheese.

(2) Odor. 

 a. General. The odor shall be characteristic of cooked, dehydrated spaghetti 

with beef in Italian style, tomato-based sauce with cheese.

 b. Foreign. The dehydrated product sauce shall be free from foreign odors. 
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(3) Texture. The product shall be fully dehydrated. There shall be discernible 

spaghetti or vermicelli and beef pieces. There may be flecks of herbs and spices. 

(4) Weight. 

 a. Net weight. No individual pouch shall weigh less than 122 grams. 

(5) Nutrient content.

 a. Protein content. The protein content shall be not less than 20.0 percent.

 b. Fat content. The fat content shall be not greater than 28.0 percent.

 c. Sodium content. The sodium content shall be not greater than 2000 mg per 100 

grams.

(6) Moisture content. The moisture content of the dehydrated product shall not 

exceed 2.5 percent.

(7) Microbiological. The aerobic plate count shall not be greater than 75,000 per 

gram in four of five samples, and not greater than 150,000 per gram in any sample. The E. 

coli count shall have no positive tubes in the standard three tube most probable number 

(MPN) technique.

 D. Rehydrated product.

(1) Appearance.

 a. General. The rehydrated spaghetti with meat sauce shall be a mixture of 

spaghetti or vermicelli and beef pieces in Italian style, tomato-based sauce with cheese. 

The overall appearance shall be characteristic of spaghetti and beef in tomato-based 

sauce that has been frozen and reheated. The rehydrated product shall be free from 

foreign materials. 

 b. Spaghetti or vermicelli. The spaghetti or vermicelli shall be enriched, 

macaroni product. The spaghetti or vermicelli shall be shall be strands that readily 

separate. The cooked spaghetti or vermicelli shall be light tan to off-white color.

 c. Beef. The cooked beef shall be pieces typically produced by a 3/8 inch 

machine setting and shall be medium brown color. The cooked beef shall be free of bone or 

bone fragment, skin, cartilage, coarse connective tissue, tendons or ligaments, and 

glandular material.

 d. Sauce. The sauce shall be a mixture of tomato puree, tomato paste, and 

grated Parmesan cheese or a combination of grated Parmesan and Romano cheese. The sauce 

shall be reddish tan and may have flecks of herbs and spices. 

(2) Odor and flavor.

 a. General. The spaghetti with meat sauce shall have an odor and flavor 

characteristic of cooked spaghetti or vermicelli and beef in Italian style, tomato-based 

sauce. 

 b. Foreign. The rehydrated product shall be free from foreign odors and 

flavors. 

(3) Texture. 
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 a. General. The product shall rehydrate within ten minutes.

 

 b. Spaghetti or vermicelli. The spaghetti or vermicelli shall be slightly soft 

to slightly firm.

 c. Beef. The beef shall be moist and tender.

 d. Sauce. The sauce shall be moderately thick and may have flecks of herbs and 

spices.

(4) Palatability and overall appearance. The finished product shall be equal to or 

better than the approved product standard in palatability and overall appearance.

C-3 MISCELLANEOUS INFORMATION

THE FOLLOWING FORMULA IS PROVIDED FOR INFORMATION ONLY TO PROVIDE THE BENEFIT OF PAST 

GOVERNMENT EXPERIENCE. THIS IS NOT A MANDATORY CONTRACT REQUIREMENT.

Spice and seasoning mix

Ingredient Percent by weight

Cheese, Parmesan, grated 45.0

Salt 22.0

Onion powder 15.0

Garlic powder 14.0

Oregano, ground 1.2

Pepper, black, ground 1.0

Allspice, ground 1.0

Basil, ground 0.6

Bay leaves, ground 0.2

Product formulation.

Beef, raw, ground 45.0

Spaghetti (or vermicelli), dry 15.0

Tomato puree (10.2-15.0 % solids) 15.0

Tomato paste (24-28 % solids) 10.0

Water 10.0

Spice and seasoning mix 5.0

SECTION D

D-1 PACKAGING

 Product shall be filled into pouches in accordance with the PACKAGING REQUIREMENTS AND 

QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED PRODUCT IN A BRICKPACK POUCH.

D-2 LABELING

 Each pouch shall be labeled in accordance with the PACKAGING REQUIREMENTS AND QUALITY 

ASSURANCE PROVISIONS FOR DEHYDRATED PRODUCT IN A BRICKPACK POUCH.

D-3 PACKING
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 Packing for shipment to ration assembler shall be in accordance with the PACKAGING 

REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED PRODUCT IN A BRICKPACK 

POUCH.

D-4 MARKING

 Marking of shipping containers shall be in accordance with the PACKAGING REQUIREMENTS 

AND QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED PRODUCT IN A BRICKPACK POUCH.

SECTION E INSPECTION AND ACCEPTANCE

 Inspection for packaging, labeling, packing, and marking shall be in accordance with 

the PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED PRODUCT IN A 

BRICKPACK POUCH.

E-6 QUALITY ASSURANCE PROVISIONS 

 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.

 Quality Assurance Provisions.

 The following quality assurance criteria, utilizing ANZI/ASQC Z1.4-1993, Sampling 

Procedures and Tables for Inspection by Attributes, are required. 

 A. Classification of inspections. The inspection requirements specified herein are 

classified as follows:

(1) Product standard inspection. The first article or product demonstration model 

shall be inspected in accordance with the provisions of this Performance-based Contract 

Requirements document and evaluated for overall appearance and palatability. Any failure 

to conform to the performance requirements or any appearance or palatability failure 

shall be cause for rejection.

(2) Conformance inspection. Conformance inspection shall include the product 

examination and the methods of inspection cited in this section.

 B. Product examination. The finished product shall be examined for compliance with the 

performance requirements specified in Section C of this Performance-based Contract 

Requirements document utilizing the double sampling plans indicated in ANSI/ASQC Z1.4 -

1993. The lot size shall be expressed in pouches. The sample unit shall be the contents 

of one pouch. The inspection level shall be S-3 and the AQL, expressed in terms of 
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defects per hundred units, shall be 1.5 for major defects and 4.0 for minor defects. 

Defects and defect classifications are listed in table I. 

TABLE I. Product defects 1/ 2/ 3/ 4/

Category Defect

Major Minor

Dehydrated product

Appearance

101 Glazed surface area measuring more than 0.5 inch in any dimension. 5/

102 Dark colored core in any dimension. 5/

201 Spaghetti or vermicelli not light tan to off-white color or not 

characteristic of cooked, dehydrated spaghetti or vermicelli.

202 Beef not medium brown color or not characteristic of cooked, 

dehydrated beef pieces.

203 Tomato product not characteristic of cooked, dehydrated tomato puree 

and tomato paste.

Odor

103 Not characteristic of cooked, dehydrated spaghetti or vermicelli and 

beef in Italian style, tomato-based sauce with cheese.

TABLE I. Product defects 1/ 2/ 3/ 4/ - Continued

Category Defect

Major Minor

Texture

104 Wet spots or soft spots. 6/

Weight

205 Net weight of an individual pouch less than 122 grams.

Rehydrated product 9/10/

Appearance 

105 Bone or bone fragment measuring more than 0.3 inch in any dimension. 

106 Product not a mixture of spaghetti or vermicelli and beef in Italian 

style, tomato-based sauce with cheese.

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

ligaments, and glandular meat more than 0.20 ounce.

207 Spaghetti or vermicelli not separate strands or not light tan to offwhite.

208 Beef not medium brown color.
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209 Sauce not reddish tan color or not a mixture of tomato puree, tomato 

paste, and grated Parmesan cheese or a combination of grated Parmesan 

and Romano cheese.

Odor and flavor

107 Odor or flavor not characteristic of frozen and reheated spaghetti and 

beef in Italian style, tomato based sauce with cheese.

Texture

108 Hard cores due to incomplete water penetration. 11/

210 Spaghetti or vermicelli not slightly soft to slightly firm.

211 Beef not moist or not tender.

212 Sauce not moderately thick.

1/ Presence of foreign material such as, but not limited to dirt, insect parts, hair, 

glass, wood or metal, or presence of foreign odor or flavor (such as, but not limited to 

burnt, scorched, rancid, sour, or stale) shall be cause for rejection of the lot. Foreign 

flavor is not applicable to dehydrated product.

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

palatability and overall appearance shall be cause for rejection of the lot. 

Palatability is not applicable to dehydrated product.

3/ Enriched macaroni product shall be verified with the ingredients’ statement on the 

pouch.

4/ Cheese type(s) shall be verified with the statement of ingredients on the label.

5/ Evidence of faulty dehydration.

6/ Evidence of incomplete dehydration.

9/ Rehydrate according to pouch instructions. Product that does not rehydrate within ten 

minutes shall be cause for rejection of the lot. 

10/ Machine setting requirement for beef pieces shall be verified with a producer’s 

certificate of conformance.

11/ Dry areas attributable to gristle and similar materials in the meat shall not be 

considered as defects because they do not necessarily rehydrate properly.

 C. Methods of inspection.

(1) Shelf life. The contractor shall provide a certificate of conformance that the 

product has a 3 year shelf life when stored at 80oF. Government verification may include 

storage for 6 months at 100oF or 36 months at 80oF. Upon completion of either storage 

period, the product will be subjected to a sensory evaluation panel for appearance and 

palatability and must receive an overall score of 5 or higher based on a 9 point hedonic 

scale to be considered acceptable.
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(2) Net weight. The net weight of the filled and sealed pouches shall be determined 

by weighing each sample unit on a suitable scale tared with a representative empty pouch. 

Results shall be reported to the nearest gram.

(3) Nutrient content. The sample to be analyzed shall be a composite of eight 

filled and sealed pouches that have been selected at random from the lot. The composited 

sample shall be prepared (see NOTE) and analyzed for protein content, fat content, and 

sodium content in accordance with the following methods of the Official Methods of 

Analysis of AOAC International:

Test Method Number(s)

Protein 988.05, 991.20

Fat 925.12, 2008.06

Sodium 985.35, 984.27

Test results for protein and fat shall be reported to the nearest 0.1 percent. Test 

results for sodium content shall be reported to the nearest 1.0 mg per 100 grams. Any 

result not conforming to the requirements specified in Section C of this Performancebased Contract Requirements document shall be cause for rejection of the lot.

NOTE: The USDA will use AOAC method 983.18 for preparation of the sample.

(4) Moisture content testing. Eight filled and sealed pouches shall be selected at 

random from the lot regardless of lot size. The contents of each pouch shall be blended 

to uniformity using a blender or a food processor. The blending must be rapid and 

conducted in such a way that minimum heat is transferred to the product and that the 

product has minimum exposure to atmospheric moisture. Each sample shall be tested for 

moisture content in accordance with the Official Methods of Analysis of the AOAC method 

926.08, except that the temperature-time cycle for moisture analysis shall be modified by 

using a temperature of 70oC for 16 hours at a pressure of not more than 100 mm of mercury. 

Test results shall be reported to the nearest 0.1 percent. Any result not conforming to 

the requirements specified in Section C of this Performance-based Contract Requirements 

document shall be cause for rejection of the lot.

(5) Microbiological testing. Five filled and sealed pouches of finished product 

shall be selected at random from the lot regardless of lot size. The contents of each 

sample pouch shall be tested for aerobic plate count in accordance with the Official 

Methods of Analysis of the AOAC, method 966.23 or method 990.12, and E. coli in 

accordance with the Official Methods of Analysis of the AOAC, methods 966.24. The diluent 

shall be added to each sample of dry product and allowed to stand for 15 minutes before 

the blending of that sample. Continue as directed. Any result not conforming to the 

requirements specified in Section C of this Performance-based Contract Requirements 

document shall be cause for rejection of the lot.

SECTION J REFERENCE DOCUMENTS

NON-GOVERNMENTAL STANDARDS

AMERICAN SOCIETY FOR QUALITY CONTROL (ASQC)

ANSI/ASQCZ1.4-1993 Sampling Procedures and Tables for Inspection by Attributes

AOAC INTERNATIONAL Official Methods of Analysis of the AOAC International
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For DLA Troop Support Website Posting

RDNS-SEC-EM 12 August 2016

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

SUBJECT: ES16-037 (DSCP-SS-16-01015); Document change; United States Department of 

Agriculture (USDA) recommendation to add an additional Official Method of Analysis (OMA) 

of the Association of Official Analytical Chemists (AOAC) International Fat Test Method 

2008.06 to fourteen individual and group ration documents.

1. Reference: Memo from RDNS-SEC-EM to DSCP-FTRE, dated 1 March 2016, SUBJECT: ES16-022

(DSCP-SS-16-00433); Document change; USDA Proposal to add an additional Official Method 

of Analysis (OMA) of the Association of Official Analytical Chemists (AOAC) International 

Fat Test Method 2008.06 to four bakery documents

2. Natick received an Engineering Support Case (ES Case) from DLA - Troop Support 

stating the USDA Laboratory has made a recommendation to add an additional method for fat 

testing, Official Method of Analysis (OMA) of the Association of Official Analytical 

Chemists (AOAC) International Fat Test Method 2008.06, to fourteen individual and group 

ration specifications.

3. In addition, Natick is deleting OMA of the AOAC fat test method number 985.15 from 

eight of the fourteen individual and group ration specifications. The Agriculture 

Marketing Service laboratory no longer performs test method 985.15 for fat as it requires 

a toxic solvent that is no longer used in the laboratory.

4. The fourteen specifications are listed below under each individual or group ration: 

a. Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP): PCR-B-015, Beef Stew, 

Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; PCR-B-016, Beef 

Stroganoff with Noodles, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; 

PCR-C-025, Chicken and Rice, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf 

Stable; PCR-C-026, Chicken, Spicy Oriental with Rice, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable; PCR-C-073, Chili Macaroni with Beef, Cooked, Dehydrated, 

Packaged in a Brickpack Pouch, Shelf Stable; PCR-E-001, Eggs, Scrambled, Cooked, 

Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; PCR-R-011, Rice and Chicken, 

Mexican Style, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; PCR-S017, Seafood Chowder, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; 

PCR-S-008, Spaghetti with Meat Sauce, Cooked, Dehydrated, Packaged in a Brickpack Pouch, 

Shelf Stable; and PCR-T-002, Turkey Tetrazzini, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable.

b. Meal, Ready-to-Eat (MRE): PCR-G-003A, Granola, Packaged in a Flexible Pouch, Shelf 

Stable.

c. Unitized Group Ration – Heat & Serve (UGR-H&S): PCR-B-052, Beef and Potatoes in Cream 

Gravy, Packaged in a Polymeric Tray, Shelf Stable; and PCR-B-039A, Buffalo Style Chicken, 

Packaged in a Polymeric Tray, Shelf Stable.

d. Unitized Group Ration - Marine (UGR-M): PCR-C-059, Chili Con Carne with Beans, Cooked, 

Dehydrated, Packaged in a No. 10 Can, Shelf Stable.
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5. Natick Research Chemists reviewed this request and concur with USDA’s recommendation

to add AOAC of the OMA Fat Test Method 2008.06 as an additional fat test method to the 

fourteen subject documents.

6. Natick submits the following changes to subject documents for all current, pending, 

and future procurements until the document is formally amended or revised:

a. Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP):

(1) In PCR-B-015, Beef Stew, Cooked, Dehydrated, Packaged in a Brickpack Pouch, 

Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under column for Fat Test 

Method Number(s), after “925.12” insert “, 2008.06”.

(2) In PCR-B-016, Beef Stroganoff with Noodles, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under 

column for Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

(3) In PCR-C-025, Chicken and Rice, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under column for 

Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

(4) In PCR-C-026, Chicken, Spicy Oriental with Rice, Cooked, Dehydrated, Packaged 

in a Brickpack Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph C(3), 

under column for Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

(5) In PCR-C-073, Chili Macaroni with Beef, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable, on Page 10, Section E-5, Paragraph B(3), under 

column for Fat Test Method Number, after “925.12 or” delete “985.15” insert 

“2008.06”.

(6) In PCR-E-001, Eggs, Scrambled, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable, on Page 7, Section E-6, Paragraph C(3), under column for 

Fat Test Method Number, after “925.32” insert “, 2008.06”.

(7) In PCR-R-011, Rice and Chicken, Mexican Style, Cooked, Dehydrated, Packaged 

in a Brickpack Pouch, Shelf Stable, on Page 10, Section E-5, Paragraph B(3), 

under column for Fat Test Method Number, after “925.12,” delete “985.15” insert 

“2008.06”.

(8) In PCR-S-017, Seafood Chowder, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable, on Page 9, Section E-5, Paragraph B(3), under column for 

Fat Test Method Number, after “925.12,” delete “985.15” insert “2008.06”.

(9) In PCR-S-008, Spaghetti with Meat Sauce, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under 

column for Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

(10) In PCR-T-002, Turkey Tetrazzini, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph B(3), under column for 

Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

b. Meal, Ready-to-Eat (MRE):

(1) In PCR-G-003A, Granola, Packaged in a Flexible Pouch, Shelf Stable, on Page 

12, Section E-5, Paragraph B(3), under column for Fat Test Method Number, delete 

“985.15” insert “945.38, 960.39, 2008.06”.
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c. Unitized Group Ration – Heat & Serve (UGR-H&S):

(1) In PCR-B-052, Beef and Potatoes in Cream Gravy, Packaged in a Polymeric Tray, 

Shelf Stable, on Page10, Section E-5, Paragraph B(5), under column for Fat Test 

Method Number, delete “985.15” insert “991.36, 2008.06”.

(2) In PCR-B-039A, Buffalo Style Chicken, Packaged in a Polymeric Tray, Shelf 

Stable, on Page10, Section E-5, Paragraph B(5), under column for Fat Test 

Method Number, delete “985.15” insert “991.36, 2008.06”.

d. Unitized Group Ration - Marine (UGR-M):

(1) In PCR-C-059, Chili Con Carne with Beans, Cooked, Dehydrated, Packaged in a 

No. 10 Can, Shelf Stable, on Page 10, Section E-5, Paragraph B(7), under column 

for Fat Test Method Number, delete “985.15” insert “925.12, 991.36, 2008.06”.

7. The following documents with Changes highlighted and dated 12 August 2016 are 

attached:. Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP): Change 02, PCR-B015, Beef Stew, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; Change 

03, PCR-B-016, Beef Stroganoff with Noodles, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable; Change 02, PCR-C-025, Chicken and Rice, Cooked, Dehydrated, Packaged 

in a Brickpack Pouch, Shelf Stable; Change 03, PCR-C-026, Chicken, Spicy Oriental with 

Rice, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; Change 01, PCR-C073, Chili Macaroni with Beef, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf 

Stable; Change 06, PCR-E-001, Eggs, Scrambled, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable; Change 01,PCR-R-011, Rice and Chicken, Mexican Style, 

Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; Change 01, PCR-S-017, 

Seafood Chowder, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; Change 

02, PCR-S-008, Spaghetti with Meat Sauce, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable; and Change 03, PCR-T-002, Turkey Tetrazzini, Cooked, Dehydrated, 

Packaged in a Brickpack Pouch, Shelf Stable; Meal, Ready-to-Eat (MRE): Change 03, PCR-G003A, Granola, Packaged in a Flexible Pouch, Shelf Stable; Unitized Group Ration – Heat & 

Serve (UGR-H&S): Change 02, PCR-B-052, Beef and Potatoes in Cream Gravy, Packaged in a 

Polymeric Tray, Shelf Stable; and Change 05, PCR-B-039A, Buffalo Style Chicken, Packaged 

in a Polymeric Tray, Shelf Stable; and Unitized Group Ration - Marine (UGR-M): Change 01, 

PCR-C-059, Chili Con Carne with Beans, Cooked, Dehydrated, Packaged in a No. 10 Can, 

Shelf Stable.