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SECTION C

The Unitized Group Ration – Express (UGR-E) provides a complete meal to 18 individuals. 

There are four breakfast and eight lunch/dinner menus. The UGR-E consists of one box. 

Within the box are a heating module, polymeric trays, beverages, food components, serving 

utensils, disposable meal trays, and other components.

C-1 ITEM DESCRIPTION

ACR-E-21, UNITIZED GROUP RATION – EXPRESS (UGR-E), ASSEMBLY 

REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

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

TABLE I. Components

Component Reference

Entrées

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

Beef Fajita Filling – polymeric tray PCR-B-062

Buffalo Style Chicken Breast Strips in Sauce – polymeric tray PCR-B-059

Burgundy Beef Stew – polymeric tray PCR-B-044

Cajun Style Chicken Breast Dices with Andouille Chicken Sausage in 

Sauce – polymeric tray

PCR-C-089

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

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

Egg Mix, Reduced Cholesterol, Pasteurized, Uncooked, Dehydrated

 Small Opening Fitment and Cap

 BIB with Center Seal

 Freeze-dried or Spray-dried

PCR-E-017B

Class 1

Type I

Style A or B

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

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

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

Spaghetti with Meatballs in Sauce – polymeric tray PCR-S-012A

Turkey Sausage Patties in Brine – polymeric tray PCR-T-015
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TABLE I. Components - Continued

Component Reference

Starches

Granola, Packaged in a Flexible Pouch

 With Milk and Blueberries

PCR-G-003A

 Type I

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

Rice – polymeric tray

 White Rice

 Brown Rice

PCR-R-004B

 Type I

 Type III

Sweet Potato Casserole – polymeric tray PCR-S-022

Tortillas, Packaged in a Flexible Pouch

Plain

PCR-T-008B

Flavor 1

Vegetables

Vegetables – polymeric tray

 Carrots, Glazed

 Corn, Mexican Style

 Green Beans, Seasoned

PCR-V-007

 Type I

 Type II

 Type III

Desserts and Snacks

Apple Dessert – polymeric tray PCR-A-003

Cakes and Brownies – polymeric tray, Cakes

 Breakfast Cake with Maple Flavored Syrup

 Yellow Cake with Chocolate Icing

 Apple Spice Breakfast Cake

 Red Velvet Cake with White Icing

 Golden Harvest Cake with White Icing

 Chocolate Cherry Cake with Cherry Fruit Topping

 Carrot Cake with White Icing

PCR-C-024D, Type I

 Flavor 4

 Flavor 5

 Flavor 10

 Flavor 12

 Flavor 15

 Flavor 17

 Flavor 20
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TABLE I. Components - Continued

Component Reference

Candy and Chocolate Confections

 Pan Coated Candy, Disks

Milk Chocolate, Plain 

 Peanut Butter, Plain

A-A-20177F

 Type IV, Style A

Flavor 1

Flavor 4

Cookies – polymeric tray 

 Regular

 Chocolate Chip Cookies (Regular, Chunk, or Mini Chips)

 Chocolate-Covered-Crunchy-Peanut-Butter-Candy with 

Chocolate Chips

 White Chocolate Chip Cookies (Regular, Chunk, or Mini 

Chips) With Cranberries

 Crisp

 Multiple Serving Packages

 Conventional

A-A-20295D 

 Type I

 Style J

 Flavor 11

 Style Q

 Flavor 2

 Bake Type a

 Class 2

 Agricultural Practice (A)

Nut and Fruit Mix

Nuts and Raisins 

PCR-N-003B

Type I

Nuts, Shelled, Roasted

 Conventional

 Cashews, Halves (Splits), Flavored (Jalapeno)

A-A-20164E

 Agricultural Practices (1)

Type VI, Size 2, Style C

Beverages

Beverage Bases (Powdered), Lap or Fin Seal Pouch 

 Sweetened with Non-nutritive Sweetener, Orange

 Fortified with Ascorbic Acid and Calcium

A-A-20098F, Design D

 Type III, Flavor 1

 Formulation h

Beverage Powder, Carbohydrate, Packaged in a Flexible Pouch, 

Fortified with Ascorbic Acid and Enhanced with Maltodextrin, 

Flat Interlocking Closure Pouch

 Fruit Punch

 Grape

 Lemon-Lime

PCR-B-055

 Formulation b

 Design B

 Flavor 1

 Flavor 2

 Flavor 3

Coffee, Soluble, Freeze Dried, 

Regular, Lap or Fin Seal Package

A-A-20184C, Type III 

 Style A, Pack 2

Chocolate Protein Drink Powder

Chocolate

PCR-C-082B

 Flavor I

 
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TABLE I. Components – Continued

Component Reference

Juice, Fruit, Instant, Flat Interlocking Closure Pouch

 Grape, Sweetened

 Orange, Unsweetened

PCR-J-002A, Design B

 Type I, Style A

 Type II, Style B

Other Food Items

Cheese Spread, Cheddar, Fortified

 With Jalapeno Peppers

PCR-C-039A

 Type II

Creamer, Non-Dairy, Dry

 Regular, Plain/Unflavored

A-A-20043D

 Style I, Flavor A

Hot Sauce 

 Extra Hot 4x, Conventional 

A-A-20097G

 Type II, Agricultural Practices A 

Natural Butter Flavor Granules, Spray-Dried

 Regular, Granules/Sprinkles, 57 g.

A-A-20351A

 Type I, Style A, Package 4 

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

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

Disposables

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

Cutter, Box, Razor-Based with Housing 8970-01-545-6830

Dining Packet, Food Container, Modified, 

 with Biobased Fork, Knife and Spoon

A-A-3012A, Type IV

Gloves, Disposable, Foodservice, Multipurpose, Large,

 Ambidextrous, Latex Free, Polyethylene, 1.25 mil thick

8415-01-541-5392

Hand and Body Wipes, Pre-Moistened

 Hand Wipe, Non-Antibacterial

 Individually Wrapped, Single Pack

A-A-461C

Type I, Style 2

 Packaging a

Serving Spoon 8970-01-545-6826

Slotted Serving Spoon 8970-01-545-6828

Spatula 8970-01-545-6831

Tray, Mess, 3 Compartment Tray; Tan or Sand A-A-52217C, Type II, Class 3

Unitized Group Ration – Express (UGR-E) Heater

Module, General Specification for

MIL-DTL-32235B

Unitized Group Ration – Express (UGR-E) Heater 

 Module: Assembled

MIL-DTL-32235B/4

Unitized Group Ration – Express (UGR-E) Heater

Module: Boil-In-Bag (BIB) Module

MIL-DTL-32235B/3A
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 B. Contents. The contents of each meal shall be as specified in table II. Refer to table I for 

full citation and document number of components.

TABLE II. Contents

STANDARD ITEMS

Component Unit of Issue, Servings Quantity

Coffee 1 pouch, 18 per bag 18 1

Creamer 3 g. packet, 18 per bag 18 1

Hot Sauce 3 fl. oz. bottle 1

Gloves 10 per package 1

Cutter, Box 1 unit 1

Hand Wipe 1 packet, 18 per bag 36 2

Trays, Mess 1 tray, 18 per bag 18 1

Dining Packets 1 packet, 9 per bag 18 2

Trash Bags 4 per package 1

Heater Module 1 module 1

UGR-E BREAKFAST MENU 1

Component Unit of Issue, Servings Quantity

Egg Mix, BIB Module 18 per BIB 1

Beef and Potatoes in Cream Gravy 18 per tray 1

Tortillas, Plain 1 (2 count) pouch 2 count 

pouch, 9 per bag

18 2

Apple Dessert 18 per tray 1

Cake, Breakfast, Apple Spice 18 per tray 1

Peanut Butter and Strawberry Jam 1 Ttwin pack, 9 per bag 18 2

Juice, Orange 1 pouch, 9 per bag 18 2

Serving Utensils 2 Spoons, 1 Slotted Spoon, 1 Spatula
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UGR-E BREAKFAST MENU 2

Component Unit of Issue, Servings Quantity

Egg Mix, BIB Module 18 per BIB 1

Cajun Style Chicken with Andouille 

Chicken Sausage 18 per tray 1

Rice, Brown 18 per tray 1

Cake, Breakfast with Maple Flavored 

Syrup

18 per tray 1

Nuts and Raisins 1 pouch, 9 per bag 182

Juice, Grape 1 pouch, 9 per bag 182

Serving Utensils 2 Spoons, 1 Slotted Spoon, 1 Spatula

UGR-E BREAKFAST MENU 3

Component Unit of Issue, Servings Quantity

Egg Mix, BIB Module 18 per BIB 1

Beef and Potatoes in Cream Gravy 18 per tray 1

Turkey Sausage Patties in Brine 18 per tray 1

Cake, Breakfast with Maple Flavored 

Syrup

18 per tray 1

Granola, With Milk and Blueberries 1 pouch, 9 per bag 182

Juice, Grape 1 pouch, 9 per bag 182

Serving Utensils 1 Spoon, 2 Slotted Spoons, 1 Spatula
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UGR-E BREAKFAST MENU 4

Component Unit of Issue, Servings Quantity

Egg Mix, BIB Module 18 per BIB 1

Hash, Corned Beef 18 per tray 1

Tortillas, Plain 1 (2 count) pouch 2 count 

pouch, 9 per bag

18 2

Cake, Golden Harvest with White Icing 18 per tray 1

Oatmeal, Apple Cinnamon 18 per tray 1

Peanut Butter and Grape Jelly 1 Ttwin pack, 9 per bag 18 2

Juice, Orange 1 pouch, 9 per bag 18 2

Serving Utensils 2 Spoons, 1 Slotted Spoon, 1 Spatula

UGR-E LUNCH/DINNER MENU 1

Component Unit of Issue, Servings Quantity

Chili with Beans 18 per tray 1

Green Beans, Seasoned 18 per tray 1

Rice, Brown 18 per tray 1

Butter Granules 57 g. package 1

Candy, Pan Coated Disks, Peanut Butter 1 pouch, 9 per bag 18 2

Cake, Chocolate Cherry with Cherry 

Fruit Topping 18 per tray 1

Chocolate Protein Drink 1 pouch, 9 per bag 18 2

Beverage Base, Sugar Free Orange 1 pouch, 9 per bag 18 2

Serving Utensils 2 Spoons, 1 Slotted Spoon, 1 Spatula
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UGR-E LUNCH/DINNER MENU 2

Component Unit of Issue, Servings Quantity

Cajun Style Chicken with Andouille 

Chicken Sausage 18 per tray 1

Corn, Mexican Style 18 per tray 1

Rice, White 18 per tray 1

Cake, Yellow with Chocolate Icing 18 per tray 1

Butter Granules 57 g. package 1

Candy, Pan Coated Disks, Milk 

Chocolate 1 pouch 18

Beverage, Carbohydrate Fortified, Fruit 

Punch 1 pouch 18

Serving Utensils 2 Spoons, 1 Slotted Spoon, 1 Spatula

UGR-E LUNCH/DINNER MENU 2

Component Unit of Issue, Servings Quantity

Spaghetti with Meatballs 9 per tray 2

Green Beans, Seasoned 18 per tray 1

Cake, Red Velvet with White Icing 18 per tray 1

Candy, Pan Coated Disks, Milk 

Chocolate 1 pouch, 9 per bag 2

Butter Granules 57 g. package 1

Beverage, Carbohydrate Fortified, 

Lemon-Lime 1 pouch, 9 per bag 2

Serving Utensils 1 Spoon, 1 Slotted Spoon, 1 Spatula
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UGR-E LUNCH/DINNER MENU 3

Component Unit of Issue, Servings Quantity

Burgundy Beef Stew 18 per tray 1

Rice, Brown 18 per tray 1

Green Beans, Seasoned 18 per tray 1

Cookies, White Chocolate Chip with 

Cranberries 18 per tray 1

Nuts and Raisins 1 pouch, 9 per bag 18 2

Chocolate Protein Drink 1 pouch, 9 per bag 18 2

Beverage Base, Sugar Free Orange 1 pouch, 9 per bag 18 2

Butter Granules 57 g. package 1

Serving Utensils 2 Spoons, 1 Slotted Spoon

UGR-E LUNCH/DINNER MENU 4

Component Unit of Issue, Servings Quantity

Buffalo Style Chicken 18 per tray 1

Carrots, Glazed 18 per tray 1

Rice, White 18 per tray 1

Cookies, Chocolate Chip, Chocolate- Covered-Crunchy-Peanut-Butter Candy with Chocolate Chips18 per tray 1

Candy, Pan Coated Peanut Butter Disks 1 pouch, 9 per bag 18 2

Butter Granules 57 g. package 1

Beverage, Carbohydrate Fortified, Grape 1 pouch, 9 per bag 18 2

Serving Utensils 2 Spoons, 1 Slotted Spoon
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UGR-E LUNCH/DINNER MENU 5

Component Unit of Issue, Servings Quantity

Spaghetti with Meatballs 18 per tray 1

Green Beans, Seasoned 18 per tray 1

Cake, Red Velvet with White Icing 18 per tray 1

Candy, Pan Coated Disks, Milk 

Chocolate 1 pouch 18

Butter Granules 57 g. package 1

Beverage, Carbohydrate Fortified, 

Lemon-Lime 1 pouch 18

Serving Utensils 1 Spoon, 1 Slotted Spoon, 1 Spatula

UGR-E LUNCH/DINNER MENU 5

Component Unit of Issue, Servings Quantity

Cajun Style Chicken with Andouille 

Chicken Sausage 18 per tray 1

Corn, Mexican Style 18 per tray 1

Rice, White 18 per tray 1

Cake, Yellow with Chocolate Icing 18 per tray 1

Candy, Pan Coated Disks, Milk 

Chocolate 1 pouch, 9 per bag 2

Butter Granules 57 g. package 1

Beverage, Carbohydrate Fortified, Fruit 

Punch 1 pouch, 9 per bag 2

Serving Utensils 2 Spoons, 1 Slotted Spoon, 1 Spatula
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UGR-E LUNCH/DINNER MENU 6

Component Unit of Issue, Servings Quantity

Southwest Chicken Chili 18 per tray 1

Rice, White 18 per tray 1

Carrots, Glazed 18 per tray 1

Cookies, White Chocolate Chip with 

Cranberries 18 per tray 1

Cashews, Jalapeno 1 pouch, 18 per bag 181

Cheese Spread, Jalapeno 1 pouch, 18 per bag 181

Beverage, Carbohydrate Fortified, Fruit 

Punch 1 pouch, 9 per bag 182

Butter Granules 57 g. package 1

Serving Utensils 2 Spoons, 1 Slotted Spoon

UGR-E LUNCH/DINNER MENU 7

Component Unit of Issue, Servings Quantity

Beef Fajita Filling 15 per tray 2

Tortillas, Plain 1 (2 count) pouch 2 count 

pouch, 9 per bag

182

Corn, Mexican Style 18 per tray 1

Cake, Carrot with White Icing 18 per tray 1

Butter Granules 57 g. package 1

Chocolate Protein Drink 1 pouch, 9 per bag 182

Beverage Base, Sugar Free Orange 1 pouch, 9 per bag 182

Serving Utensils 2 Slotted Spoons, 1 Spatula
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UGR-E LUNCH/DINNER MENU 8

Component Unit of Issue, Servings Quantity

Chicken Breast in Gravy 18 per tray 1

Sweet Potato Casserole 18 per tray 1

Green Beans, Seasoned 18 per tray 1

Cookies, Chocolate Chip, Chocolate- Covered-Crunchy-Peanut-Butter Candy with Chocolate Chips18 per tray 1

Nuts and Raisins 1 pouch, 9 per bag 182

Butter Granules 57 g. package 1

Beverage, Carbohydrate Fortified, Grape 1 pouch, 9 per bag 182

Serving Utensils 2 Spoons, 1 Slotted Spoon

SECTION D

D-1 PACKAGING

 A. Menu and heater module assembly. The components of each menu specified in table II 

shall be packaged. The heater module shall be completely assembled, as described in the 

appropriate MIL-DTL-32235 specification sheet. Components may be prepackaged or subassembled.

 B. Loading sequence. The heater module shall first be loaded in the box, then the other 

components shall be loaded into the box.

 C. Unit packaging. Components shall be packaged in accordance with the documents 

referenced in table I.

 D. Intermediate packaging. Components may be intermediate packaged.

D-2 LABELING

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

in table I.
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D-3 PACKING

 A. Packing. Each complete menu shall be assembled into a box. Each box shall be 

constructed in accordance with style RSC of ASTM D5118/D5118M, Standard Practice for 

Fabrication of Fiberboard Shipping Boxes. The fiberboard shall conform to type CF, class D, 

variety SW, grade V3c of ASTM D4727/D4727M, Standard Specification for Corrugated 

and Solid Fiberboard Sheet Stock (Container Grade) and Cut Shapes, or equivalent. The 

maximum outside dimensions of the box shall be 20 by 16 by 10-1/4 inches. Boxes shall be 

free from evidence of rodent or insect infestation. Boxes shall be assembled by gluing or 

taping. Each container shall be closed and then sealed (H-taped) in accordance with methods 

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

Reinforcing Fiberboard Boxes.

D-4 UNITIZATION

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

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

Items.

D-5 MARKING

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

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

Unit Loads of Perishable and Semiperishable Subsistence. Item name, in letters not less than 

1 inch and in permanent contrasting color, shall be as follows:

UGR – Express L/D (Lunch/Dinner) MENU NUMBER __

or

UGR – Express B (Breakfast) MENU NUMBER __

or

UGR – Express Holiday Menu

The shipping container shall also be marked with special marking:
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FOR OUTDOOR USE ONLY

DO NOT ROUGH HANDLE WHEN FROZEN (0°F or below)

NOTE: This case contains WATER-ACTIVATED Flameless Heaters

NOTE: In addition, any hazard markings required by MIL-DLT-32235B, MIL-DTL32235B/3A, and MIL-DTL-32235B/4, as required for Occupational Safety and Health 

Administration (OSHA), U.S. Environmental Protection Agency (USEPA) and U.S.

Department of Transportation (USDOT) compliance are to be marked as applicable.

SECTION E INSPECTION AND ACCEPTANCE

The following quality assurance criteria, utilizing ANSI/ASQ Z1.4, Sampling Procedures and 

Tables for Inspection by Attributes, are required. Unless otherwise specified, single sampling 

plans indicated in ANSI/ASQ Z1.4 will be utilized. When required, the manufacturer shall 

provide the Certificate(s) of Conformance to the appropriate inspection activity. 

Certificate(s) of Conformance not provided shall be cause for rejection of the lot.

 A. Definitions.

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

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

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

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

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

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

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

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

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

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

and the methods of inspection cited in this section.

 C. Packaging examination.
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(1) UGR-E assembled menus examination. The assembled menus shall be examined 

for the defects specified in table III. The lot size shall be expressed in assembled menus. The 

sample unit shall be one fully assembled menu. The inspection level shall be S-2 and the 

Acceptable Quality Level (AQL), expressed in terms of defects per hundred units shall be 2.5 

for major defects and 4.0 for minor defects. Five assembled menus shall be randomly 

selected from the lot and examined for critical defects. The finding of a critical defect shall 

be cause for rejection of the lot.

TABLE III. UGR-E assembled menus defects 1/

Category Defect

Critical Major Minor

1 Any canned food product (including trays) leaking or 

damaged so as to expose contents.

101 Bottled product leaking or damaged.

102 Boxed product leaking or damaged.

103 Pouched product leaking or damaged.

104 Component not clean. 2/

105 Box not as specified.

106 Marking missing or incorrect or illegible.

107 Box not closed as specified.

108 Item missing.

109 Heater module damaged.

201 More than 5 percent of the quantity of any disposable

(except heater module) is crushed or damaged so as to 

be unusable.

202 Intermediate bag has tear or open seam.
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1/ Any evidence of rodent or insect infestation shall be cause for rejection of the lot.

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

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

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

defects for unclean:

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

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

package with a clean cloth.

b. Water spots.

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

discernible by visual examination.

(2) Unit load examination. The unit load shall be examined in accordance with the 

requirements of DLA Troop Support Form 3507. Any nonconformance shall be classified as 

a major defect.

SECTION J REFERENCE DOCUMENTS

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

on the date of the solicitation or contract.

DLA Troop Support Forms

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

of Perishable and Semiperishable Subsistence

Form 3507 Loads, Unit: Preparation of Semiperishable Subsistence 

Items

DEPARTMENT OF DEFENSE SPECIFICATIONS

MIL-DTL-32235B Unitized Group Ration – Express (UGR-E) Heater 

Module, General Specification for
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MIL-DTL-32235B/4 Unitized Group Ration – Express (UGR-E) 

Heater Module: Assembled

MIL-DTL-32235B/3A Unitized Group Ration – Express (UGR-E) 

Heater Module: Boil-In-Bag (BIB) Module

(Copies of these documents are available from http://quicksearch.dla.mil/qsSearch.aspx or 

from the Standardization Document Order Desk, 700 Robbins Ave, Building 4D, 

Philadelphia, PA 19111-5094.)

NON-GOVERNMENTAL STANDARDS

 AMERICAN SOCIETY FOR QUALITY (ASQ) www.asq.org

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

Attributes

 ASTM INTERNATIONAL www.astm.org

D1974/1974M Standard Practice for Methods of Closing, Sealing, and 

Reinforcing Fiberboard Boxes

D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes

D5118/D5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes