ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

1

SECTION C

C-1 ITEM DESCRIPTION

ACR-C-014, MEAL COLD WEATHER/FOOD PACKET, LONG RANGE PATROL, 

COMBINED RATION, ASSEMBLY REQUIREMENTS 

The Meal, Cold Weather/Food Packet, Long Range Patrol provides an operational ration for 

two separate operational scenarios. The Meal, Cold Weather (MCW) is intended for cold 

weather feeding, it will not freeze and supplies extra drink mixes for countering dehydration 

during cold weather activities. It can be issued at three per day for complete cold weather 

ration. The Food Packet, Long Range Patrol (LRP) is a restricted calorie ration meant for 

special operations, where re-supply is not available and weight and volume are critical 

factors. It is issued at one per soldier per day for up to ten days. The combined product 

assembly consists of twelve meals or packets per shipping container.

C-2 ASSEMBLY REQUIREMENTS

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

TABLE I. Components

Component Reference

Entrées

Beef Stew PCR-B-015

Beef Stroganoff with Noodles PCR-B-016

Breakfast Skillet PCR-B-053

Chicken and Rice PCR-C-025

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

Chili Macaroni with Beef PCR-C-073

Egg, Scrambled

 Scrambled Eggs with Bacon Pieces

 Scrambled Eggs with Cheese, Western-Style

PCR-E-001

 Type II

 Type III

Rice and Chicken, Mexican Style PCR-R-011

Rotini with Cheese Sauce, Chicken, Tomatoes 

 and Asparagus

PCR-R-015

Seafood Chowder PCR-S-017

Spaghetti with Meat Sauce PCR-S-008

Turkey Tetrazzini PCR-T-002
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

2

TABLE I. Components - Continued

Component Reference

Starches

Cereals, Rolled Oats, Instant, 

Maple and Brown Sugar or Strawberries and Cream, 

Regular

A-A-20090F, Type III

 Flavors C or F

 Style 1

Cornbread PCR-C-075

Granola, with Milk and Blueberries PCR-G-003A, Type I

Soup, Noodle, Ramen, Instant, Fried Noodle 

Cup/Bowl

 Beef or Chicken, 

 Reduced Sodium

 Flat Interlocking Closure Pouch

A-A-20297B, Type I 

 Style A

 Flavors 1 or 2

 Class b

 Design B

Tortillas, Plain PCR-T-008A, Flavor 1

Snacks and Candy

Cakes, Brownies, Muffin Tops and Filled Cakes

 Pound cakes: 

 Vanilla, Trans Fat Free, 

 Lemon Poppy Seed, Trans Fat Free, 

 Spice, Trans Fat Free, or 

 Marble, Trans Fat Free

 Brownie: Fudge Brownie with Chocolate Drops 

 Trans Fat Free

 Muffin Top, Maple, Trans Fat Free

PCR-C-007F

 Type I, 

 Flavors 1, Style 2

 Flavor 6, Style 2

 Flavor 7, Style 2

 Flavor 11, Style 2

Type II, Flavor I, 

 Style 2 

Type III, Flavor 2, Style 2

Candy and Chocolate Confections

 Pan Coated Candy

 Disks, Milk Chocolate, Plain

 Oval/Round, Milk Chocolate with Peanuts

A-A-20177E, Package A or B

 Type VI

 Style A, Flavor 1

 Style B, Flavor 1

Cheese Spread, Cheddar, Fortified, Plain, with 

 Jalapeno Peppers, or with Bacon

PCR-C-039, Type I, II, or III

Cookies, Individual Serving Package, Regular

 Crisp, Sugar Cookies, Patriotic

 Fig Bar, Soft and Chewy

A-A-20295D

 Class 1, Type I, Bake Type a, 

 Style D, Shape (b)

 Class 1, Type I, Bake Type b,

 Style P

Crackers, Fortified, Plain or Vegetable PCR-C-037A, Type I or II
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

3

TABLE I. Components - Continued

Component Reference

Dessert Bar,

 Mocha

 Peanut Butter

 Chocolate Banana Nut

PCR-D-004

 Flavor I

 Flavor II

 Flavor III

First StrikeTM Bar

 Chocolate, Regular

 Cran-Raspberry, Regular

PCR-F-001

 Flavor I, Style A

 Flavor III, Style A

Fruits, Infused and Dried

 Cranberries, Sliced, Plain, No Sulfur Dioxide (SO2)

 Not Fortified

 Whole Raisins, Not Fortified

A-A-20299B

 Type VII, Style B, Flavor 1, Class (1)

 Fortification a

 Type IX, Fortification a

Nut and Fruit Mix

 Nuts and Raisin Mix with Pan Coated 

 Chocolate Disks

PCR-N-003A

 Type II

Nuts, Shelled, Roasted

 Almonds (Unblanched), Flavored (Smoked)

A-A-20164D

 Type IX, Style A

Nut Butters and Nut Spreads

 Peanut Spread, Regular, Smooth, Stabilized,

 Chocolate, Fortified

A-A-20328B, Style II

 Class A, Texture 1, Type a

 Flavor 2, Fortification 2

Snack Foods

 Pretzels

 Filled Pretzels, Cheddar Cheese

 Corn Kernels

 Toasted Corn Kernels, Plain, Salted

A-A-20195D

 Type II

 Style F, Flavors 1, 2

 Type VI

 Flavor 1 

Filled Bakery Item, Filled French Toast MIL-DTL-32221A, Type I

Toaster Pastries, Shelf Stable, Regular, Frosted,

Brown Sugar Cinnamon, Without Sprinkles

 Enriched Wheat Flour, Not Fortified, 

 Rectangular, Single Serving Packet

A-A-20211C, Type I, Style B, 

 Flavor 3, Frosting Option (B)

 Grain Composition (1) Fortification b

 Shape i, Servings (a) 
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

4

TABLE I. Components - Continued

Component Reference

Beverages

Beverage, Powder, Carbohydrate

 Grape, Lemon-Lime, Orange,

 Tropical Punch

 Fortified with Ascorbic Acid, Vitamin D, Fiber 

 and Enhanced with Maltodextrin

 Flat Interlocking Closure Pouch

PCR-B-055

 Flavors 2, 3, 4,

 or 5

 Formulation c

 Design B

Beverage Base, Powdered

 Sweetened with Non-Nutritive Sweetener

 Lap or Fin Seal Pouch

 Orange, Fortified with Ascorbic Acid and 

 Calcium

A-A-20098E

 Type III

 Design D

 Flavor 1, Formulation h

Chocolate Protein Drink Powder PCR-C-082

Cocoa Beverage Powder, Fortified

 Flat Interlocking Closure Pouch

PCR-C-041

 Design B

Cocoa Beverage Powder, Sugar Sweetened,

 Without Marshmallows, Chocolate Hazelnut

 Flat Interlocking Closure Pouch

A-A-20189C, Type I, Style B 

 Flavor F

 Design B

Dairyshake Powder, Fortified with Calcium and

 Vitamin D,Vanilla, Chocolate, or Strawberry

 Trans Fat Free

 Flat Interlocking Closure Pouch

PCR-D-002B

 Flavors I, II, or III

 Type II

 Design B

Drink Mixes, Coffee (Unflavored and Flavored),

 Flavored Instant Cappuccino, Regular, French

 Vanilla, Mocha or Irish Cream

 Flat Interlocking Closure Pouch

A-A-20336B, Type V

 Style A

 Flavors 1, 2 or 4

 Design B

Other

Fork, Knife and Spoon, Picnic, Plastic, High

 Impact, Spoon, MRE, 7-inch, Brown

A-A-3109B, Type IV

 Item 13
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

5

 B. Accessory components. Accessory components shall be as specified in table II.

TABLE II. Accessory Components

Component Reference Packet

Coffee, Instant, Freeze Dried, Regular A-A-20184C, Type III, Style A All

Creamer, Non-Dairy, Dry, Regular,

 Original

A-A-20043C, Style 1, Flavor A All

Sugar, White, Granulated A-A-20135D, Type I, Style A, 1/7 oz. All

Chewing Gum, Tablet, Regular

 Without Caffeine, With Xylitol as 

 Primary Sweetener

 Peppermint or Cinnamon 1/

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

 Style (1), Flavors a or c, Class 3

All

Hot Sauce, Extra Hot 4x A-A-20097F, Type II

1/8 fl. oz pouch

All 2/

Salt, Iodized Sodium Chloride Monograph, 

4 grams

LRP

Hand Cleaner (towelette), 

Unscented, Water Based

A-A-461B, Type II All

Toilet Tissue, Institutional, Folded,

One Ply, Perforated

 2 Packets

 1 Packet

A-A-59594A, Style II, Type A

Class 1, Sheet Size b

LRP

MCW

Matches, Paper, Safety A-A-59489A, Type I, Class B All

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

2/ Alternatively, hot sauce may be packed loose in the meal bag.
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

6

 C. Menu contents. The menu contents shall be as specified in table III.

TABLE III. Menu Contents

Menu #1

Beef Stroganoff with Noodles

Fig Bar

Dessert Bar, Peanut Butter

Dairyshake 1/

Beverage Powder, Carbohydrate, Vit D and

 Fiber 1/

Accessory Pack

Spoon

Menu #2

Chicken, Spicy, Oriental with Rice

Nut and Raisin Mix, type II

Dessert Bar, Mocha

Beverage Powder, Carbohydrate, Vit D and

 Fiber 1/

Dried Fruit, Cranberries

Accessory Pack

Spoon

Menu #3

Chili Macaroni with Beef

Crackers 1/

Cheese Spread 1/

Toasted Corn Kernels

Pan Coated Milk Chocolate 

 Oval/Round, Peanut

Cappuccino 1/

Accessory Pack

Spoon

Menu #4

Turkey Tetrazzini

First StrikeTM Bar, Chocolate

Crackers 1/

Peanut Spread, Chocolate

Beverage Powder, Carbohydrate, Vit D and

 Fiber 1/

Cappuccino 1/

Accessory Pack

Spoon

Menu #5

Chicken and Rice

Filled Pretzels, Cheddar Cheese

Filled Bakery, Filled French Toast

First StrikeTM Bar, Cran-Raspberry

Cocoa, Chocolate Hazelnut

Accessory Pack

Spoon

Menu #6

Seafood Chowder

Ramen Noodle Soup 1/

Fudge Brownie with Chocolate Drops

 Trans Fat Free

Crackers 1/

Beverage Powder, Carbohydrate, Vit D and

 Fiber 1/

Accessory Pack

Spoon
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

7

TABLE III. Menu Contents - Continued

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

accordance with table IV.

Menu #7

Beef Stew

Pound Cake 1/

Toasted Corn Kernels

Nuts, Almonds, Smoked

Beverage Powder, Carbohydrate, Vit D and

 Fiber 1/

Accessory Pack

Spoon

Menu #8

Spaghetti with Meat Sauce

Ramen Noodle Soup 1/

Pan Coated Milk Chocolate Disks, Plain

Dairyshake 1/

Beverage Base, Sugar Free Orange with

 Vitamin C and Calcium

Whole Raisins

Accessory Pack

Spoon

Menu #9

Rice and Chicken, Mexican Style

Dessert Bar, Chocolate Banana Nut

Cornbread

Dried Fruit, Cranberries

Beverage Powder, Carbohydrate, Vit D and

 Fiber 1/

Accessory Pack

Spoon

Menu #10

Scrambled Eggs with Cheese,

 Western-style

Granola with Milk and Blueberries

Toaster Pastry, Brown Sugar Cinnamon

Muffin Top, Maple

Filled Pretzels, Cheddar Cheese

Beverage Base, Sugar Free Orange with

 Vitamin C and Calcium

Cocoa, Chocolate Hazelnut

Accessory Pack

Spoon

Menu #11

Scrambled Eggs with Bacon Pieces

Cereals, Rolled Oats, Instant 1/

Nut and Fruit Mix, type II

Fig Bar

Beverage Powder, Carbohydrate, Vit D and

 Fiber 1/

Cocoa Beverage Powder, Fortified

Accessory Pack

Spoon

Menu #12

Breakfast Skillet

Cereals, Rolled Oats, Instant 1/

Patriotic Sugar Cookies

Tortillas

Cheese Spread 1/

Chocolate Protein Drink

Accessory Pack

Spoon
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

8

TABLE IV. Menu Distribution

Item Menu Flavor

Cereals, Rolled Oats, Instant 11, 12 Maple and Brown Sugar, Strawberries and 

Cream (Regular)

Beverages, Powdered 

Carbohydrate

1, 2, 4, 6, 7,

9, 11

Grape, Lemon-Lime, Orange, Tropical Punch

Cakes, Pound 7 Vanilla, Lemon Poppy, Spice, Marble

Cheese Spread 3, 12 Plain, with Jalapeno Peppers, with Bacon

Crackers 3, 4, 6 Plain, Vegetable

Dairyshake Powder, Trans

Fat Free

1, 8 Vanilla, Chocolate, Strawberry 

Drink Mixes, Coffee 

(Unflavored and Flavored), 

Flavored Instant 

Cappuccino, Regular

3, 4 French Vanilla, Mocha, Irish Cream

Soup, Noodle, Ramen 

Instant

6, 8 Beef Flavor, Chicken Flavor

SECTION D

D-1 PACKAGING

 A. Components.

(1) Accessory packet. The accessory packet shall be a preformed packet or a formfill-seal packet. Dimensions shall be sufficient to contain all components. Seals shall be a 

minimum 1/8 inch wide. A tear nick, notch or serrations shall be provided to facilitate 

opening the filled and sealed accessory packet. The average seal strength of the packet seals 

shall be not less than 3.5 pounds per inch of width and no individual specimen shall have a 

seal strength of less than 3.0 pounds per inch of width. As an alternative to the seal strength 

requirement, the filled and sealed packet shall exhibit no rupture or seal separation greater 

than 1/16 inch or seal separation that reduces the effective seal width to less than 1/16 inch 

when tested for internal pressure resistance. The packet shall be made from polymeric films 

or film combinations with adequate strength and thickness to contain and protect the 

components. The water vapor transmission rate (WVTR) of the film shall not exceed 6.2 

gm/m2/24hrs at 90%RH and 100°F when tested in accordance with ASTM F1249, Standard 

Test Method for Water Vapor Transmission Rate Through Plastic Film and Sheeting Using a

Modulated Infrared Sensor, ASTM E96/E96M, Standard Test Methods for Water Vapor 
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

9

Transmission of Materials or Method 3030 of MIL-STD-3010, Test Procedures for 

Packaging Materials. The material shall show no evidence of delamination, degradation, or 

foreign odor when heat sealed or fabricated into packets. The exterior color of the packet 

shall be clear or tan.

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

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

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

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

and are certified by the FDA as approved for food contact. Polyethylene shall have a 

minimum thickness of 0.010 inch. Inside dimensions of the bag shall not exceed 8-1/8 by 12-

1/2 inches. The color of the bag for LRP shall conform to number 20219, 30219, 30227, 

30279, 30313, 30324 or 30450 of FED-STD-595, Colors Used in Government Procurement. 

The color of the meal bag for MCW shall conform to number 37778 or 37886 of FED-STD595. One seal shall be a minimum 1/8 inch wide, continuous, peelable seal that forms a 

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

the seal path. There shall be a minimum of 1/2 inch between the apex of the “V” and the end 

of the bag. The seal strength of the peelable seal shall be not less than 4 pounds per inch of 

width and shall be not greater than 10 pounds per inch of width. Alternative bag construction, 

bag materials, and material thicknesses may be used provided that the alternative method can 

be demonstrated to meet or exceed the requirements of this document, military abuse testing 

and controlled pest testing. Samples may be submitted to the contracting officer to be 

qualified on a case by case basis.

(3) Time-temperature indicator (TTI) label. The TTI label shall be a 3/4 inch square, 

bull’s-eye type, pressure sensitive adhesive label. The TTI label shall have an activation 

energy (Ea) of 24–30 kcal/mole, be protected from ultraviolet radiation and have a shelf life 

of 1100 days at 80°F as pivot point.

 B. Assembly.

(1) Accessory packet assembly. One of each applicable component as described in 

table II shall be inserted in a packet. For a preformed packet, contents shall be inserted in the 

pouch and the pouch shall be closed with a heat seal not less than 1/8 inch wide. For a formfill-seal packet, components shall be placed in the body and the cover applied by heat sealing 

with a seal not less than 1/8 inch wide. The closure seal shall be free of foldover wrinkles or 

entrapped matter that reduces the effective seal width to less than 1/16 inch. The sealed 

accessory packets shall not show any evidence of material degradation or delamination from 

packet fabrication, forming, or heat sealing. The average seal strength of the packet seals 
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

10

shall be not less than 3.5 pounds per inch of width and no individual specimen shall have a 

seal strength of less than 3.0 pounds per inch of width. As an alternative to the seal strength 

requirement, the filled and sealed packet shall exhibit no rupture or seal separation greater 

than 1/16 inch or seal separation that reduces the effective closure seal width to less than 1/16 

inch when tested for internal pressure resistance.

(2) Meal assembly. Each applicable component for each meal as described in table III 

shall be inserted in a meal bag. The bag shall be closed with a heat seal not less than 1/8 inch 

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

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

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

D-2 LABELING

 A. Accessory packet. Accessory packet, if not of clear material, shall be printed on one side 

in dark contrasting colored permanent ink:

ACCESSORY PACKET

 B. Meal bag. Each meal bag shall be printed on at least one face in dark contrasting colored 

permanent ink with the information contained in Figures 1 or 2, as applicable.

D-3 PACKING

 A. Packing. Twelve meals shall be packed in a fiberboard box. The fiberboard box shall 

conform to RSC-L of ASTM D5118/D5118M, Standard Practice for Fabrication of 

Fiberboard Shipping Boxes and grade V2s of ASTM D4727/D4727M, Standard 

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

Shapes, except the requirements for dry burst strength shall be minimum 425 psi, the 

requirement for wet burst strength shall be minimum 250 psi and the laminated board 

thickness shall be 0.069 inches. [The U.S. Army Research, Development & Engineering 

Command; Natick Soldier Research, Development, and Engineering Center found that solid 

fiberboard shipping container material consisting of two outer facings of 90 pound wet 

strength linerboard and an inner ply of 69 pound linerboard meets the performance criteria of 

this specification.] The box liner shall be a full inside width box liner fabricated from grade 

W5c fiberboard in accordance with ASTM D5118/D5118M, except the terminal ends of the 

liner shall overlap a minimum of 2 inches and no fastening of the overlap is required. The 

box shall be closed in accordance with closure method 2A1 of ASTM D1974/D1974M, 
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

11

Standard Practice for Methods of Closing, Sealing, and Reinforcing Fiberboard Boxes; 

except the gap between the outer flaps shall be not more the 3/4 inch wide. Each box shall be 

reinforced with two girthwise nonmetallic straps. The inside dimensions of the box shall be 

16-11/16 inches in length, 9-1/8 inches in width and 10-1/4 inches in depth.

D-4 UNITIZATION

 A. Unit loads. Forty-eight boxes shall be arranged in unit loads in accordance with type I, 

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

Subsistence Items. At least two boxes in each tier shall be oriented to display the TTI label.

D-5 MARKING

 A. Shipping containers. Shipping containers shall be marked in accordance with DLA 

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

Perishable and Semiperishable Subsistence and as specified in the contract with the following 

exceptions:

(1) Identification markings normally placed on an end of the shipping container shall 

read from top to bottom, left to right, when the shipping container is rotated from its upright 

position onto its side for palletization. The major flaps of the shipping container closure 

immediately to the right of the marked end of the shipping container shall bear the following 

marking:

Contract data and other required markings

Date of pack

Lot number

U.S. GOVERNMENT PROPERTY – COMMERCIAL RESALE IS UNLAWFUL

Time Temperature Indicator label shall be centrally positioned on the panel. A minimum 

distance (quiet zone) of 1/4 inch from the nearest identification marking shall be maintained.

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

WEATHER” or “FOOD PACKET, LONG RANGE PATROL” in letters not less than 1-1/4 

inches high.

 B. Unit loads. Unit loads shall be marked in accordance with DLA Troop Support Form

3556.
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

12
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

13
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

14

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 (CoC’s) to the appropriate inspection activity. 

CoC’s not provided shall be cause for rejection of the lot.

 A. Definitions.

(1) Critical defect. A critical defect is a defect that judgment and experience indicate 

would result in hazardous or unsafe conditions for individuals using, maintaining, or 

depending on the item; or a defect that judgment and experience indicate is likely to prevent 

the performance of the major end item, i.e., the consumption of the ration.

(2) Major defect. A major defect is a defect, other than critical, that is likely to result 

in failure, or to reduce materially the usability of the unit of product for its intended purpose.

(3) Minor defect. A minor defect is a defect that is not likely to reduce materially the 

usability of the unit of product for its intended purpose, or is a departure from established 

standards having little bearing on the effective use or operation of the unit.

 B. Conformance inspection. Conformance inspection shall include the examinations/tests 

and the methods of inspection cited in this section.

 C. Packaging examination.

(1) Pouch material certification. A CoC may be accepted as evidence that the 

characteristics listed below conform to the specified requirements.

Requirement Requirement 

paragraph

Test procedure

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

Color of meal bag and

accessory packet

D-1,A(2) and

 D-1,A(1)

Visual evaluation and 

 FED-STD-595, as applicable 2/

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

E96/E96M, 4/ or Method 3030 of
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

15

MIL-STD-3010 5/

1/ Standard Specification for Polyethylene Film and Sheeting

2/ Colors Used in Government Procurement

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

Sheeting Using a Modulated Infrared Sensor

4/ Standard Test Methods for Water Vapor Transmission of Materials

5/ Test Procedures for Packaging Materials

(2) Accessory packet examination. The filled and sealed packets shall be examined 

for the defects listed in table V. The lot size shall be expressed in packets. The sample unit 

shall be one packet. The inspection level shall be S-4 and the acceptable quality level (AQL), 

expressed in terms of defects per hundred units, shall be 2.5 for major defects and 4.0 for 

minor defects.

TABLE V. Accessory packet defects

Category Defect

Major Minor

101 Not clean. 1/

201 Seal width less than 1/16 inch. 2/

202 Tear nick or notch or serrations missing or does not facilitate opening.

203 Tear or hole or open seal.

204 Evidence of delamination, when applicable.

205 Labeling, when applicable, missing or incorrect or illegible.

206 Missing or unserviceable component.

207 Foreign odor.

208 Pouch not sealed on four sides.
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

16

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

potential to cause package damage (for example, glass, metal fillings, etc.), or generally 

detracts from the clean appearance of the package. The following examples shall not be 

scored as defects for unclean:

 a. Foreign matter which presents no health hazard or potential package damage and 

which can be readily removed by gently shaking the package or by gently brushing the 

package with a clean dry cloth.

 b. Localized dried product which affects less than 1/8 of the total surface area of 

one pouch face, or an aggregate of scattered dried product which affects less than 1/4 of the 

total surface area of one pouch face. 

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

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

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

externally inspected and then opened and the components inspected for the defects listed in 

table VI. The lot size shall be expressed in bags. The sample unit shall be one bag. The 

inspection level shall be S-4 and the AQL, expressed in terms of defects per hundred units, 

shall be 2.5 for major defects and 4.0 for minor defects. A minimum of 50 samples shall be 

examined for critical defects. The finding of any critical defect shall be cause for rejection of 

the lot. The inspection sample shall contain a proportionate amount of each of the meals.
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

17

TABLE VI. Assembled meal bag defects

Category Defect

Critical Major Minor

1 Tear or hole or open seal in cheese spread.

2 Swollen cheese spread pouch.

101 Menu component missing or incorrect assortment for menu 

package. 1/

102 Not clean, the meal bag or any of the outer packaging of its 

contents. 2/

103 Foreign odor.

104 Labeling missing or incorrect or illegible.

105 Loss of vacuum in vacuum packaged components. 3/

106 Crushed or broken component. 4/

107 Broken spoon.

108 Tear or hole or open seal in component packages.

109 Swollen peanut spread, chocolate pouch.

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

202 Tear or hole or open seal in accessory packet bag.

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

specified.

204 Labeling graphics of meal bag not correct.

1/ A missing entrée shall be cause for rejection of the lot.
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

18

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 from 

the clean appearance of the package. The following examples shall not be scored as defects 

for unclean:

 a. Foreign matter which presents no health hazard or potential package damage and 

which can be readily removed by gently shaking the package or by gently brushing the 

package with a clean dry cloth.

 b. Localized dried product which affects less than 1/8 of the total surface area of 

one pouch face, or an aggregate of scattered dried product which affects less than 1/4 of the 

total surface area of one pouch face. 

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

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

Requirements and Quality Assurance Provisions for Dehydrated Product in a Brickpack 

Pouch.

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

 D. Methods of inspection.

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

resistance as required in a, b, c, or d, as applicable.

 a. Unfilled preformed accessory packet pouch. The seals of the unfilled preformed 

pouches for the accessory packet shall be tested for seal strength in accordance with ASTM 

F88/F88M, Standard Test Method for Seal Strength of Flexible Barrier Materials. The lot 

size shall be expressed in pouches. The sample unit shall be one pouch. The inspection shall 

be level S-1 and the AQL, expressed in defects per hundred units, shall be 10.0. Three 

specimens shall be cut from each of the three sealed sides of each pouch in the sample. The 

average seal strength of any side shall be calculated by averaging the results of the three 

specimens cut from that side. Any test specimen failing to meet a seal strength of 3 pounds 

per inch of width shall be scored as a major defect. Any average seal strength of less than 3.5 

pounds per inch of width shall be cause for rejection of the lot. Alternatively, the internal 

pressure resistance shall be determined by pressurizing the pouches while they are restrained 

between two rigid plates. The sample size shall be the number of pouches indicated by 

inspection level S-1. If a three seal tester (one that pressurizes the pouch through an open 

end) is used, the closure seal shall be cut off for testing the side and bottom seals of the 
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

19

pouch. For testing the closure seal, the bottom seal shall be cut off. The pouches shall be 

emptied prior to testing. If a four-seal tester (designed to pressurize filled pouches by use of a 

hypodermic needle through the pouch wall) is used, all four seals can be tested 

simultaneously. The distance between rigid restraining plates on the four-seal tester shall be 

equal to the thickness of the product +1/16 inch. Pressure shall be applied at the approximate 

uniform rate of 1 pound per square inch gage (psig) per second until 14 psig pressure is 

reached. The 14 psig pressure shall be held constant for 30 seconds and then released. The 

pouches shall then be examined for separation or yield of the heat seals. Any rupture of the 

pouch or evidence of seal separation greater than 1/16 inch in the pouch manufacturer’s seal 

shall be considered a test failure. Any seal separation that reduces the effective closure seal 

width to less than 1/16 inch (see table V, footnote 2/) shall be considered a test failure. Any 

test failure shall be cause for rejection of the lot.

 b. Unfilled meal bag. The seals of the unfilled meal bags shall be tested for seal 

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

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

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

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

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

width shall be cause for rejection of the lot.

 c. Accessory packet pouch closure. The closure seals of the pouches for the 

accessory packet shall be tested for seal strength in accordance with ASTM F88/F88M. The 

lot size shall be expressed in pouches. The sample unit shall be one pouch. The inspection 

level shall be S-1 and the AQL, expressed in defects per hundred units, shall be 10.0. For the 

closure seal on preformed pouches, three adjacent specimens shall be cut from the closure 

seal of each pouch in the sample. For the form-fill-seal pouches, three specimens shall be cut 

from each side and each end of each pouch in the sample. The average seal strength of any 

side, end or closure shall be calculated by averaging the three specimens cut from that side, 

end or closure. Any test specimen failing to meet a seal strength of 3 pounds per inch of 

width shall be scored as a major defect. Any average seal strength of less than 3.5 pounds per 

inch of width shall be cause for rejection of the lot. Alternatively, the internal pressure 

resistance shall be determined by pressurizing the pouches while they are restrained between 

two rigid plates. The sample size shall be the number of pouches indicated by inspection 

level S-1. If a three seal tester (one that pressurizes the pouch through an open end) is used, 

the closure seal shall be cut off for testing the side and bottom seals of the pouch. For testing 

the closure seal, the bottom seal shall be cut off. The pouches shall be emptied prior to 

testing. If a four-seal tester (designed to pressurize filled pouches by use of a hypodermic 

needle through the pouch wall) is used, all four seals can be tested simultaneously. The 
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

20

distance between rigid restraining plates on the four-seal tester shall be equal to the thickness 

of the product +1/16 inch. Pressure shall be applied at the approximate uniform rate of 1 

pound per square inch gage (psig) per second until 14 psig pressure is reached. The 14 psig 

pressure shall be held constant for 30 seconds and then released. The pouches shall then be 

examined for separation or yield of the heat seals. Any rupture of the pouch or evidence of 

seal separation greater than 1/16 inch in the pouch manufacturer’s seal shall be considered a 

test failure. Any seal separation that reduces the effective closure seal width to less than 1/16 

inch (see table V, footnote 2/) shall be considered a test failure. Any test failure shall be 

cause for rejection of the lot.

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

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

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

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

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

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

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

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

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

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

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

testing of the unfilled bags or pouches shall be as specified in E,D,(1),a and b.

 E. Packing.

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

examined for the defects listed in table VII. The lot size shall be expressed in shipping 

containers. The sample unit shall be one shipping container fully packed. The inspection 

level shall be S-3 and the AQL, expressed in terms of defects per hundred units, shall be 4.0 

for major defects and 10.0 for total defects.
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

21

TABLE VII. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Outer flaps do not completely meet, leaving an opening greater than 

3/4 inch between flap ends.

103 Inadequate workmanship. 1/

104 Missing meal. 2/

105 Not one of each menu specified.

201 Meal bag graphics do not coincide with specified design.

202 Time-temperature indicator missing or not located as specified.

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

1/ Inadequate workmanship is defined as, but not limited to, incomplete closure of container 

flaps, loose strapping, inadequate stapling, improper taping, or bulged or distorted container.

2/ Each missing meal is a defect.

(2) Flap closure testing. The lot size shall be expressed in shipping containers. The 

sample unit shall be one shipping container. The inspection level shall be S-2 and the AQL, 

expressed in terms of defects per hundred units, shall be 4.0. The closure of the four outer 

flaps of the container shall be tested separately. A 90 degree angular bar with each leg 

approximately 5 inches long by 3 inches wide by 1/8 inch thick shall be used to test the flap 

closures. Insert one leg of the angular bar full length under the center of one outer flap. 

Insertion shall be made through the open slot between the outer flaps. Lift the container 

vertically by the other leg of the bar until the container is suspended. The complete upper 

surface of the inserted leg shall be in contact with the inner surface of the flap during the 

lifting and suspension of the container. Complete separation of the adhesive bond of one or 

more of the outer flaps, showing no evidence of fiber tear, shall be scored as a major defect.

 F. Unit load examination. The unit load shall be examined in accordance with the 

requirements of DLA Troop Support Form 3507. Any nonconformance shall be classified as 
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

22

a major defect.

SECTION J REFERENCE DOCUMENTS

Unless otherwise specified, the applicable version of these documents is that which is active 

on the date of the solicitation or contract.

DLA Troop Support Forms

Form 3507 Loads, Unit: Preparation of Semiperishable Subsistence Item

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

Perishable and Semiperishable Subsistence

MILITARY SPECIFICATIONS

MIL-STD-3010 Test Procedures for Packaging Materials

FEDERAL STANDARDS

FED-STD-595 Colors Used in Government Procurement

NON-GOVERNMENTAL STANDARDS

AMERICAN SOCIETY FOR QUALITY CONTROL (ASQC) www.aoc.org

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

ASTM INTERNATIONAL www.astm.org

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

Reinforcing Fiberboard Boxes

D2103 Standard Specification for Polyethylene Film and Sheeting

D4727/D4727M Standard Specification for Corrugated and Solid Fiberboard 

Sheet Stock (Container Grade) and Cut Shapes

D5118/D5118M Standard Practice for Fabrication of Fiberboard Shipping Boxes 
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

23

E96/E96M Standard Test Methods for Water Vapor Transmission of 

Materials

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

Materials

F1249 Standard Test Method for Water Vapor Transmission Rate 

Through Plastic Film and Sheeting Using a Modulated Infrared 

Sensor
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

24

For DLA Troop Support Website Posting

RDNS-SEC-F 19 December 2014

TO: DLA Troop Support - Subsistence

SUBJECT: ES15-012 (DSCP-SS-15-00275); Specification change request; failed testing for 

sodium requirement and noodle percentage for Beef, Flavor 1, Class b, and Chicken, Flavor 

2, Class b, of Packaging Requirements and Quality Assurance Provisions (PKG&QAP) for 

Commercial Item Description (CID) A-A-20297B Soup, Noodle; Ramen, Instant; for use in 

Meal Cold Weather/Food Packet, Long Range Patrol (MCW/LRP); Contract SPF300-15-R0004; Vendor 

1. Natick received an Engineering Support Case from DLA-Troop Support requesting 

specification changes to sodium and percent noodle requirements provided in the Packaging 

Requirements and Quality Assurance Provisions (PKG&QAP) and the Commercial Item 

Description (CID) for A-A-20297B Soup, Noodle; Ramen, Instant. 

2. The vendor indicated that they have identified two potential sources for the chicken and 

beef flavored ramen noodle soup. The beef flavored ramen soup failed to meet the percent 

dry noodle requirements as well as the sodium requirement. The chicken flavored ramen 

soup failed to meet the percent dry noodle requirement only.

3. Natick non-concurs with vendors request to change the sodium requirement for the beef 

flavored ramen noodle soup. Natick recommends that the beef flavored soup be removed 

from ACR-C-014. The chicken flavored soup sourced by the vendor has been tested and 

meets the current sodium requirements therefore will remain as the only flavor cited in ACRC-014. 

4. Natick non-concurs with the vendors request to use a “spool” of noodle in place of the dry 

noodle percent weight in CID A-A-20297B. From the research conducted it appears as 

though the “spool” of noodles test is based upon a wet noodle. The noodles used in this 

product are dry noodles.

5. Natick recommends that the percent weight of dry noodles be changed in CID A-A20297B from a minimum of 86 percent to a minimum of 82 percent to align with the 

commercial ramen soup product that is currently available. 
ACR-C-014

18 January 2013

W/Change 05 19 December 2014 ES15-012 (DSCP-SS-15-00275)

Superseding

ACR-M-001A

3 June 2008

25

6. Natick submits the following changes to ACR-C-014, Meal Cold Weather/Food Packet, 

Long Range Patrol, Combined Ration, Assembly Requirements for all current, pending, and 

future procurements until the document is formally amended or revised:

a. Page 2, C-2, A, Table I, Component: after “Soup, Noodle, Ramen, Instant, Fried 

Noodle Cup/Bowl” delete “Beef or”.

b. Page 2, C-2, A, Table I, Reference: after “A-A-20297B, Type I, Style A” delete “s” 

in “Flavors” and after “s” delete “1 or”.

c. Page 6, C-2, C, Table III, Menu #6, after “Ramen Noodle Soup” delete footnote 

“1/”. 

d. Page 7, C-2, C, Table III, Menu #8, after “Ramen Noodle Soup” delete footnote 

“1/”. 

e. Page 8, C-2, C Table IV, delete entire last row that references “Soup, Noodle, 

Ramen, Instant”.

7. This change will not have a negative impact on the nutrition content of the menus.

8. The Service Representatives were contacted and their replies were:

Army: Concurs with Natick

Marines: Concurs with Natick

9. Attached is Change 05, ACR-C-014, Meal Cold Weather/Food Packet, Long Range 

Patrol, Combined Ration, Assembly Requirements, dated 19 December 2014, with changes.