MIL-DTL-32223

31 October 2006

W/Change 13 17 Jan 18 ES18-005 (DSCP-SS-18-00162)

DETAIL SPECIFICATION

SANDWICH, BREAKFAST, 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 breakfast sandwich in a flexible pouch 

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

 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 US Army 

Research, Development and Engineering Command, Natick Soldier Center, AMSRD-NSC-CFF, 15 Kansas St., Natick, MA 01760-5018 or emailed to Raymond.Valvano@natick.army.mil.

Since contact information can change, you may want to verify the currency of this address 

information using the ASSIST Online database at http://assist.daps.dla.mil/.

AMSC N/A FSC 8940

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

INCH-POUND
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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) 

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

(Copies of these documents are available online at www.usda.gov or from the 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.gpoaccess.gov/nara 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.

 AOAC INTERNATIONAL

Official Methods of Analysis (OMA) of the AOAC International

(Copies of this document are available from www.aoac.org or AOAC International, 481 North 

Frederick Avenue, Suite 500, Gaithersburg, MD 20877.)
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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 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 Ave., 

Milwaukee, WI 53203.)

 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.)

 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 non comparable to the product standard, 

the contractor shall arrange for a new or alternate FA or PDM 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. 
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 3.2.1 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 than12.5 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.

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

Drinking Water Regulations.

 3.2.3 Pre-cooked bacon. Bacon shall be sliced, skinless, fully cooked. The maximum fat 

content of the precooked bacon shall not be more than 45 percent. The maximum sodium 

content shall be not more than 2000 mg/100g. The cooked bacon shall have a water activity and 

not more than 0.88. The sliced bacon shall comply with all applicable Federal and State 

mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, 

distribution, and sales of the precooked, sliced bacon within the commercial marketplace. 

Delivered precooked, sliced bacon shall comply with all applicable provisions of the Federal 

Food, Drug, and Cosmetic Act and regulations promulgated there under.

 3.2.4 Cheddar flakes. Cheddar flakes shall be a yellow orange color with a salty mildly sharp 

cheddar flavor and creamy texture. A flake size of 0.4 by 0.4 by 0.1 inches (10 by 10 by 2.5 

mm) has been shown to disperse in the dough to meet end item requirements. (see 6.2.2). 

 3.2.5 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 106-114°F. The shortening shall be a creamy, opaque 

white oil that possesses a bland clean odor and flavor. The shortening may contain regulated 

additives/ingredients. Shortening used for greasing dough trough, dough pieces, or baking molds 

shall conform to the above requirements.

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

 3.2.7 Yeast. Yeast shall be active dry baker’s yeast. Compressed yeast shall not be used.

 3.2.8 Salt. Salt shall be iodized, white, refined sodium chloride with or without anticaking agents.

 3.2.9 Emulsifier. The emulsifier shall be sucrose fatty acid esters complying with the 

21 CFR, Part 172.859 and shall be limited to sucrose ester stearate having an HydrophilicLipophilic Balance (HLB) number of approximately 16 (see 6.2.3).
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 3.2.10 Gum arabic. 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. 

 3.2.11 Calcium sulfate. The calcium sulfate shall comply with the Food Chemicals Codex.

 3.2.12 Xanthan gum. Xanthan gum shall comply with the Food Chemicals Codex.

 3.2.13 Butter flavor. The butter flavor shall be sprayed dried butter flavor (see 6.2.4).

 3.2.14 Glucono-delta lactone, encapsulated. Encapsulated glucono-delta-lactone shall comply 

with the Food Chemicals Codex. The encapsulated glucono-delta-lactone shall consist of 70 + 2 

percent glucono-delta-lactone and 30 + 2 percent vegetable oil. The vegetable oil shall have a 

melting point of 141°F to 147°F (60o C to 64oC) (see 6.2.5).

 3.2.15 Sorbic acid, encapsulated. Encapsulated sorbic acid shall comply with the Food 

Chemicals Codex. The encapsulated sorbic acid shall consist of 70 + 2 percent sorbic acid and 

30 + 2 percent vegetable oil. The vegetable oil shall have a melting point of 141°F to 147°F 

(61oC to 64oC). (see 6.2.6)”

 3.2.17 Vital wheat gluten. Vital wheat gluten shall be a cream to tan colored powder produced 

from wheat flour by drying freshly washed gluten under temperatures sufficiently low to 

preserve the vital characteristics of gluten. Vital wheat gluten shall have a protein content (N x 

5.7) of not less than 71.0 percent and a moisture content of not more than 6.5 percent.

 3.2.18 Oxidizer/conditioner/mix reducer. The Oxidizer/conditioner/mix reducer shall be ImProve 200 or equal complying with the Food Chemicals Codex (see 6.2.8).

 3.3 Preparation and processing.

 3.3.1 Preparation of bread. 

 3.3.1.1 Preparation of bread. The bread shall be formulated from the following ingredients in the 

proportions specified:

Ingredient Percent by weight

Flour, bread 1/ 47.92

Water 1/ 26.6

Cheddar flakes 7.5

Glycerol 6.0
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Shortening 5.6

Yeast (instant dry) 1/ 2.0

Salt 1.1

Sucrose ester 1.0

Oxidizer/conditioner/mix reducer 0.5

Gum arabic 0.5

Butter flavor 0.4

Glucono delta lactone, encapsulated 0.28

Calcium sulfate 0.25

Xanthan gum 0.25

Sorbic acid, encapsulated 0.10

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.

 3.3.1.2 Preparation of dough. The bread shall be manufactured by the straight dough method 

or any other method yielding an equivalent product. Commonly used dough improvers, yeast 

foods or dough relaxers are permitted. The sucrose ester emulsifier shall be dry blended with the 

flour. All ingredients except the cheddar flakes shall then be combined and sufficiently mixed to 

develop the dough. The cheddar flakes shall be incorporated at the dough stage as a last 

ingredient, after mixing is completed. The dough shall relax for 15 minutes before sheeting. 

 3.3.2 Preparation of sandwich.

 3.3.2.1 Sheeting and filling sandwich. The proofed dough shall be sheeted into pieces of 

sufficient weight and filled with bacon to ensure compliance with finished product net weight 

requirements. The co-extrusion method may be used as long as all finished product requirements

are met.

 3.3.2.2 Forming sandwiches. The bacon weight shall be a minimum 0.6 ounces (17 grams). 

The bacon weight shall be an average of 0.6 ounces (17 grams) with no individual bacon weight 

less than 0.5 ounces (14 grams) per sandwich. The formed product made with a dough weight of 

2.7 ounces (76.5 grams) and bacon weight of 0.6 ounces (17 grams) and a final product weight of 

3.4 ounces (96.4 grams) prior to proofing and baking have been shown to meet end item 

requirement weights.

 3.3.2.3 Docking. The formed sandwiches shall be docked prior to proofing. 

 3.3.2.4 Proofing. The formed sandwiches shall be proofed at 90oF to 100oF (32oC to 38oC) 

and 86 to 90 percent relative humidity (RH) for 50 to 60 minutes. Fluctuations due to opening 

and closing of proof box doors are acceptable as long as end item requirements are met.

 3.3.2.5 Baking. The proofed product shall be fully baked to a minimum internal temperature 
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of 185°F (85°C) and until the exterior is a uniform medium golden brown bread crust color with 

golden cheddar pieces distributed uniformly throughout the bread.

 3.4 Packaging methods. Continuous method shall be used. One unit of sandwich and one 

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

be not less than 80oF (27oC) or greater than 135oF (57oC).

 3.4.1 Oxygen scavenger. The oxygen scavenger shall be FDA approved as suitable for use with 

food. The oxygen scavenger shall be resistant to the migration of oil, moisture and scavenger 

components (see 6.3).

 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, wood, 

glass, metal or mold.

 b. There shall be no foreign odors or flavors such as, but no limited to burnt, scorched, moldy, 

rancid, sour or stale. 

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

 d. No individual pouch shall contain less than 3.1 ounces (88 grams).

 e. Each pouch shall contain one intact shelf stable breakfast sandwich and one intact oxygen 

scavenger.

 f. The water activity for any individual pouch shall not be greater than 0.88 when measured at 77°F 

(25°C). The mean water activity of the individual pouches shall not be less than 0.83 when measured 

at 77°F (25°C).

 g. The oxygen content of the filled and sealed pouches shall not exceed 0.30 percent after 48 

hours from time of sealing.

 h. The pH shall not exceed 5.4.

 i. The texture of the bread shall not be excessively dry, crumbly or gummy. The texture of the 

bread shall be soft and have a uniform cell structure.

 j. The crust color shall be uniform medium golden brown with golden cheddar pieces,

distributed uniformly throughout. There shall be no evidence of compression streaks or 

excessive dusting of flour on the crust. 
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 k. The crumb shall be white to off white with golden cheddar pieces distributed uniformly 

thoughout.

 l. Bacon shall be fully enrobed in bread.

 m. The bacon shall be moist and slightly chewy.

 n. The bacon shall be a reddish brown, cured meat color.

 o. The bacon shall have a cured, smoky flavor.

 p. The sandwich bread shall have slight yeast, cheddar cheese and a slight smoked, cured odor 

and flavor.

 3.5.1 Overall appearance and palatability. 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, water activity (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 

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, 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.
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 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).

 4.2 Product standard inspection. The first article or product demonstration model shall be 

inspected in accordance with the provisions of this specification and evaluated for overall 

appearance and palatability. Any failure to conform to the requirements or any appearance or 

palatability failure shall be cause for rejection of the lot. The approved product standard shall be 

used 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:

US Army Research, Development, and Engineering Command

Natick Soldier Center

AMSRD-NSC-CF-F

15 Kansas Street

Natick, MA 01760-5018

One lot shall be randomly selected during each calendar month of production. Six (6) sample 

units of each item produced shall be randomly selected from that one production lot. The six (6) 

sample units shall be shipped to Natick within five working days from the end of the production 

month and upon completion of all USDA inspection requirements. The sample units will be 

evaluated for the characteristics of appearance, odor, flavor, texture, and overall quality.

 4.2.1 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 

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

Category Defect

Major Minor

101 Product not breakfast sandwich.

102 Pouch does not contain one intact breakfast sandwich or does not contain 

one intact oxygen scavenger.

103 Crumb not white to off white color or not with golden cheddar pieces 

distributed uniformly.

104 Evidence of compression streaks.

105 Tear or hole or open seal in oxygen scavenger packet.

201 Crust color not uniform or not medium golden brown or without golden

cheddar pieces. 

202 Excessive dusting of flour on crust.

203 Bacon not fully enrobed in bread.

204 Bacon not reddish brown, cured meat color

106 Bread texture excessively dry or crumbly or gummy.

107 Bread texture not soft or not a uniform cell structure.

205 Bacon not moist or not slightly chewy. 

108 Bacon does not have a cured, smoky flavor. 

109 Sandwich bread does not have slight yeast, or cheddar cheese or a slight 

smoked, cured odor or flavor.

206 Net weight of an individual pouch less than 3.1 ounces (88 grams). 4/

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

mold, or any foreign odors or flavors such as, but not limited to burnt, scorched, moldy, rancid, 

sour, stale, 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 and 

overall appearance shall be cause for rejection of the lot (see 3.5.1).
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3/ The bacon requirement shall be verified by Certificate of Analysis (CoA).

4/ 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 pouch.

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

 4.3 Conformance inspection. Conformance inspection shall include the examinations of 4.2.1, 

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, 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 the Association of Official 

Analytical Chemists 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.

 4.4 Tests.

 4.4.1 Water activity (Aw) testing. Eight filled and sealed pouches shall be selected at random 

from the lot regardless of lot size. Water activity shall be determined not less than 4 days but not 

more than 14 days after baking to allow moisture equilibration in the product. The pouched 

product shall be individually tested for Aw in accordance with the Official Methods of Analysis 

(OMA) of the AOAC method 978.18, using an electric hygrometer system self temperature 

controlled at 77oF (25oC) or an equivalent instrument. Each individual sample unit shall be 

ground prior to Aw analysis. The results of each Aw determination shall be reported to the 

nearest 0.01. Any test result not conforming to the Aw requirement in 3.5 shall be classified as a 

critical defect and the lot shall be rejected.

 4.4.2 Oxygen content 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 
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percent. Any test result not conforming to the oxygen content requirement in 3.5 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 ground. Weigh 100 g 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. Verification will be conducted 

through actual testing by a Government laboratory. Any result not conforming to the pH 

requirement in 3.5 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, CD-ROM 

products, or by contacting the responsible packaging activity.

 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.
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 6.2.2 Cheddar flakes. SensoryEffects® Somerset cheddar –NT 6531 regular flakes 

manufactured by Loders Croklaan, Channahon, IL, 60410-5249 meets the requirements of 3.2.4 

and performs satisfactorily in this product.

 6.2.3 Emulsifier. Sucrose fatty acid ester S-1670, supplied by Mitsubishi International 

Corporation, 520 Madison Avenue, New York, NY 10022 meets the requirements of 3.2.9 and 

performs satisfactorily in this product.

 6.2.4 Butter flavor. Butter flavor 411369 manufactured by Edlong, Elk Grove Village, IL 

60007 meets the requirements of 3.2.13 and performs satisfactorily in this product.

 6.2.5 Glucono-delta-lactone, encapsulated. Encapsulated Glucon-delta-lactone manufactured 

by Balchem Corporation, Slate Hill, NY 10973 meets the requirements of 3.2.14 and performs 

satisfactorily in this product.

 6.2.6 Sorbic acid, encapsulated. Encapsulated sorbic acid manufactured by Balchem 

Corporation, Slate Hill, NY 10973 meets the requirements of 3.2.15 and performs satisfactorily 

in this product.

6.2.8 Oxidizer/conditioner/mix reducer. Im-Prove 200 manufactured by CARAVAN, Totowa, 

NJ 07512, meets the requirements of 3.2.18 and performs satisfactorily in this product.

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

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

used.

 6.4 Hazard Analysis Critical Control Point Model. Natick Soldier Center - Combat Feeding 

Directorate has developed a generic Hazard Analysis Critical Control Point (HACCP) Model for 

Shelf Stable Breakfast Sandwiches in order to provide a framework that manufacturers may find 

helpful as they develop their own plant-process-product specific HACCP plan. Copies of this 

generic model can be obtained at the following address:

US Army Research, Development and Engineering Command

Natick Soldier Center

AMSRD-NSC-CF-F

15 Kansas Street

Natick, MA 01760-5018

 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 
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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

Bread

Custodians: Preparing activity:

 Army - GL Army - GL

 Navy – SA (Project 8940-2005-003)

 Air Force - 35

Review activities:

 Army - MD, QM

 Navy - MC

 DLA – SS

Civil agency: 

 USDA-FV

 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 http://assist.daps.dla.mil/.