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SECTION C 

The Close Combat Assault Ration (CCAR) provides an individual ration during short 

duration, high intensity missions. 

C-1 ITEM DESCRIPTION

ACR-CC-01, CLOSE COMBAT ASSAULT RATION (CCAR), ASSEMBLY 

REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

 A. Components. The components are specified in table I. 

TABLE I. Components

Component Reference

Entrées

Beef Stew, High Energy PCR-B-020B, Type II

Chicken Burrito Bowl (Chicken with Brown Rice, Beans,

and Vegetables), High Energy

PCR-C-088A, Type II

Spaghetti with Beef and Sauce PCR-S-002A

Tuna, Flexible Pouch, Chunk

 Light, Water, 

 Lemon Pepper, Regular (no more than 1.5 percent salt)

A-A-20155D, Type B, Form I,

 Color a, Packing Media 1, 

 Flavor 1, Salt/Sodium Level (a)

Starches and Soups

Bread, Mini-Loaf, Sliced

 Whole Wheat

PCR-B-064

Type I

Tortillas, 2 Count Individual Serving Package

 Plain

PCR-T-008B, Type I

Flavor 1

Fruits

Fruits, Infused, Dried

 No Sulfiting Agents 

 Sweetened with Nutritive Sweeteners

 Cranberries, Sliced, Unflavored

A-A-20299C

Class (1)

 Sweetening option a 

 Type VII, Style B, Flavor 1

Desserts and Snacks

Cheese Spread, Cheddar, Fortified, Plain PCR-C-039A, Type I
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TABLE I. Components - Continued

Component Reference

Cookies, Regular, Individual Serving Package,

 Crisp

 Oatmeal Cookies, Plain

 Oatmeal Cookies, Chocolate Chunk

A-A-20295D, Type I, Class 1,

 Bake Type a 

 Style I, Flavor 1

 Style I, Flavor 6

Crackers, Fortified

 Plain 

PCR-C-037A

Type I

Dessert Bar

 Chocolate Banana Nut

 Toffee

PCR-D-004A

 Flavor 3 

Flavor 4

Dessert Spread

 Apple Pie

PCR-D-005

Flavor 1

Energy Gel

 Raspberry

 Chocolate 

 Mocha

PCR-E-018A

 Flavor 1 

 Flavor 2 

Flavor 3

Granola Bars (With or Without Nuts) and Nut Bars

 Nuts (Peanuts and/or Tree Nuts), Uncoated

 Conventional 

 Almond and Coconut 

 Maple Glazed Pecan and Sea Salt

A-A-20245B/PKG&QAP

 Base Type II, Coating A 

Agricultural Practice a

 Flavor 1 

 Flavor 2

High Energy Bar

 Coconut Almond

PCR-H-015

Flavor 1

Jelly, Fruit, Standardized, Single, Regular

 U.S. Grade A 

 Grape

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

 Finished Product Quality a 

 Kind M

Meat and Poultry Snacks, Cured

 Beef, Fermented, Chopped and Formed 

 Bites, Smoked 

 Sticks, Teriyaki

A-A-20298C

Variety A, Type IV, Style a, 

 Class 5, Flavor (a) 

Class 2, Flavor (b)

Nut and Fruit Mix

 Nuts and Raisins with Pan Coated Chocolate Disks

PCR-N-003B

Type II

Nut Butters and Nut Spreads

 Manufactured from Dry Roasted Nuts, Regular, Stabilized

 Fortified, Salted,

 Conventional 

 Peanut Butter, Smooth, Plain

 Peanut Spread, Smooth, Chocolate

A-A-20328C

 Form (a), Class A, Type a, 

Fortification ii, Seasoning (a),

Agricultural Practice (1)

 Style I, Texture 1, Flavor (1) 

 Style II, Texture 1, Flavor (2)

Nuts, Shelled, Roasted

 Conventional, 

 Package type 1

A-A-20164E

Agricultural Practices (1), 

 Individual Serving Pouch
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TABLE I. Components - Continued

Component Reference

 Cashews, Halves (Splits), Flavored (Jalapeno), 38.0 g

 Almonds (Unblanched), Flavored (Smoke), 38.0 g

 Type III, Size 2, Style c, Package Size c

 Type VI, Style c, Package Size c

Trail Mix, Recovery

 Trail Mix, Recovery with Beef Jerky Pretzels

PCR-T-014A

Type II Type I

Recovery Bar, Shelf Stable

 Salted Caramel Marshmallow Crisp

PCR-R-016

Flavor I

Snack Foods

 Cheese Filled Crackers, Pepperoni Pizza

A-A-20195E

Type VII, Flavor 2

Toaster Pastries, Regular, Not Fortified

 Enriched Wheat Flour, Conventional 

 Single Serving Packet, Frosted (Icing) 

 Chocolate Chip, Swirled and/or Drizzled Icing

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

 Grain Comp. (1), Agric. Practice i 

 Servings (a), Style B 

 Flavor 12, Icing Option (c)

Candy

Candy and Chocolate Confections

 Pan Coated Candy 

 Disks, Fruit Flavored, Original

Licorice Style Candy, Bite Size, Cherry

A-A-20177F

 Type IV 

 Style A, Flavor 2, Flavor Style a

 Type V, Style B, Flavor 1

Beverages

Beverage Powder, Carbohydrate Electrolyte

 Fin Seal Pouch

 Grape

 Lemon-Lime

PCR-B-013B

 Design D

 Flavor II 

Flavor III

Chocolate Protein Drink Powder

 Chocolate 

PCR-C-082B

Flavor I 

High Energy Beverage

 Cookies and Cream

PCR-H-017

Flavor 1

Other Items

Chewing Gum

 Tablet, Large, or Disk, Regular, 

 With Caffeine, Regular, Peppermint

A-A-20175E

 Type I, Size C, or Type VII, Size B, 

Style (2), Class 1, Package J, Flavor a

Fork, Knife and Spoon, Picnic (Plastic)

 High Impact, Spoon, MRE, 7-inch (Brown)

A-A-3109B

Type IV, Item 13

Hand and Body Wipes, Pre-Moistened,

 Hand Wipe, Non-antibacterial

 Individually Wrapped, Single Pack

A-A-461C

 Type I, Style 2 

 Packaging a

Paperboard Insert Card MIL-PRF-44073J

Re-closeable Interlocking Plastic Bag 1/
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TABLE I. Components - Continued

Component Reference

Spices and Spice Blends

 Conventional 

 Spice Blends, Picante Seasoning

A-A-20001C

Agricultural Practice (i)

Type II, Blend K

Toilet Tissue, Institutional, Folded,

One Ply, Perforated, 4-1/2” by 4-1/2”

A-A-59594A, Style II,

Type A, Class 1, Sheet size b

1/ The plastic bag shall be 0.003” thick, clear or opaque beige, LDPE, minimum 10 inches 

wide by 12 inches long, with double track zippers. 

 B. Contents. The contents of each meal are specified in table II. Refer to table I for full 

citation and document number of components. 

TABLE II. Contents 

Menu #1

Spaghetti with Beef and Sauce

Meat Snacks, Sticks, Teriyaki

Dried Fruit, Cranberries

Nut Bar, Maple Glazed Pecan and Sea Salt

High Energy Bar, Coconut Almond

Recovery Trail Mix, Beef Jerky Pretzels

Toaster Pastry, Chocolate Chip

Nuts, Almonds, Smoke

Chocolate Protein Drink, Chocolate

Peanut Butter, Smooth

Jelly, Grape

Bread, Mini-Loaf, Sliced, Whole Wheat

Energy Gel, Raspberry

Spice Blends, Picante Seasoning

Chewing Gum, With Caffeine, Peppermint

Toilet Tissue

Hand Wipe (2) 

Insert Card

Re-closeable Interlocking Plastic Bag

Menu #2

Chicken Burrito Bowl, High Energy

Tuna, Chunk Light, Lemon Pepper

Dessert Bar, Chocolate Banana Nut

Meat Snacks, Bites, Smoked Sticks, Teriyaki

Dessert Spread, Apple Pie

Nut Bar, Almond and Coconut

Nut and Raisin Mix with Pan Coated Chocolate 

Disks

Licorice Style Candy, Bite Size, Cherry

Tortillas, Plain

Cheese Spread, Cheddar, Plain

Cookie, Oatmeal, Plain

Energy Gel, Raspberry

Energy Gel, Chocolate

Beverage Powder, Carbohydrate Electrolyte, 

Lemon-Lime

Spice Blends, Picante Seasoning

Chewing Gum, With Caffeine, Peppermint

Spoon

Toilet Tissue

Hand Wipe (2)

Insert Card

Re-closeable Interlocking Plastic Bag
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TABLE II. Contents - Continued 

Menu #3

Beef Stew, High Energy

High Energy Beverage, Cookies and Cream

Recovery Bar, Salted Caramel Marshmallow 

Crisp

Dessert Bar, Toffee

Meat Snacks, Sticks, Teriyaki

Cheese Filled Crackers, Pepperoni Pizza

Pan Coated Candy, Fruit Flavored Disks, Berry

Original

Toaster Pastry, Chocolate Chip

Crackers, Plain

Peanut Spread, Chocolate

Nuts, Cashews, Jalapeno

Spice Blend, Picante Seasoning

Beverage Powder, Carbohydrate Electrolyte, 

Grape

Energy Gel, Mocha

Chewing Gum, With Caffeine, Peppermint

Toilet Tissue

Hand Wipe (2)

Insert Card

Re-closeable Interlocking Plastic Bag

SECTION D

D-1 PACKAGING

 A. Components. 

 (1) 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. 

 (2) Meal pouch. The horizontal form-fill-seal meal pouch shall consist of a formed 

tray-shaped body with a flat sheet, heat sealable cover. The tray-shaped body and flat cover 

shall be sealed and free of wrinkles, pleats, ripples, or creases. The material shall show no 

evidence of delamination, degradation, or foreign odor when heat sealed or fabricated into 

pouches. The material shall be suitably formulated for food packaging and shall not impart 

any odor or flavor to the product. The formed tray-shaped body and flat sheet, heat sealable 
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cover shall be clear. The tray shaped body shall be of sufficient thickness and strength to 

contain the meal components without tearing or spillage of meal contents throughout 

assembly, packing and distribution. 

 (3) Paperboard insert card. The paperboard insert card shall not exceed 4 inches in 

width by 6 inches in length. The color of the insert card shall be natural kraft, tan or dull 

gray. The paperboard insert card shall contain food product information in accordance with 

Section D-2 of the appropriate food product document(s). 

 B. Assembly. 

 (1) Meal pouch assembly. The tray-shaped body shall be formed by drawing the 

flexible laminate material into a shaped cavity. The flat cover shall be in the form of a flat 

sheet of the barrier material taken from roll stock. One of each applicable component for 

each meal as described in table II shall be inserted into the tray-shaped body and the flat 

cover applied by a heat seal not less than 1/8 inch wide. The seal shall be free of foldover 

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

average seal strength of the pouch seals shall be not less than 6 pounds per inch of width and 

no individual specimen shall have a seal strength of less than 5 pounds per inch of width. The 

maximum outside dimensions of the filled and sealed meal pouch shall be not greater than 7 

inches wide by 11 inches long. A tear nick, notch, or 1/8 inch (3.175 mm) zig-zag cut 

serration shall be provided to facilitate opening across the 7 inch width of the filled and 

sealed meal pouch. The filled and sealed meal pouch shall not show any evidence of material 

degradation, stress cracking, delamination or foreign odor. 

D-2 LABELING

 A. Meal pouch. Each horizontal form-fill-seal meal pouch shall be correctly and legibly 

labeled with at least one complete graphic, but no more than two partial graphics, printed in a 

continuous format on the flat cover with permanent ink or other dark contrasting color with 

the information contained in accordance with figure 1. (NOTE: Graphic files are available 

from the Combat Capabilities Development Command (DEVCOM) Soldier Center (FCDDSCD-SCR) upon request). As an alternate labeling method, a pre-printed self-adhering 0.002 

inch thick polyester label may be used. 
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FIGURE 1. Example of Meal Pouch Graphics 

The following information shall also be printed on the pouch: 

Contractor's name and address

Appropriate menu number and contents 

D-3 PACKING

 A. Packing. Ten meals, four each of menu 1 and three each of menus 2 and 3, shall be 

packed in a fiberboard box. Ten meals, a minimum of three of each menu with varied menu 

distribution for the tenth meal, 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, 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. [DEVCOM Soldier 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 met 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, 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 not greater than 16-11/16 inches in length, 

9-1/8 inches in width and 10-1/4 inches in depth. 
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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

 (2) 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.

 (3) One side panel of the shipping container shall be marked “CLOSE COMBAT 

ASSAULT RATION” in letters not less than 1-1/4 inches high. Underneath the ration 

nomenclature, in letters not less than 1/2 inch, the shipping container shall be marked “DO 

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

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

3556. 
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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. 

 (1) Assembled meal pouch examination. The filled and sealed horizontal form-fill 

seal meal pouches shall be inspected for the defects listed in table III. The lot size shall be 

expressed in pouches. The sample unit shall be one pouch. The inspection level shall be S-4 

and the acceptable quality limit (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.
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TABLE III. Assembled meal pouch defects

Category Defect

Critical Major Minor

1 Tear or hole or open seal in cheese spread.

2 Swollen cheese spread pouch or swollen pouch of 

thermostabilized item.

3 Tear or hole or puncture in thermostabilized pouch.

101 Seal width is less than 1/16 inch. 1/

102 Menu component missing or incorrect assortment for

menu. 2/ 

103 Meal pouch not clean or outer packaging of its contents not 

clean. 3/ 

104 Foreign odor.

105 Labeling missing or incorrect or illegible.

106 Swollen peanut butter or jelly or energy gel or dessert spread 

pouch. 

107 Tear or hole or open seal in component packages.

108 Crushed or broken component. 4/

109 Broken spoon.

110 Color of meal pouch not as specified.

201 Meal pouch tear nick, notch, or 1/8 inch (3.175 mm) zig-zag 

cut missing. 

202 Tear or hole or open seal or split in meal pouch.

203 Labeling graphics of meal pouch not correct.

204 Color of paperboard insert card not as specified. 5/
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TABLE III. Assembled meal pouch defects - Continued

Category Defect

Critical Major Minor

205 Dimensions of paperboard insert card not as specified. 5/

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

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

2/ A missing entrée shall be cause for rejection of the lot.

3/ 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.

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

5/ A CoC may be accepted as evidence of conformance.

 D. Methods of inspection. 

 (1) Meal pouch closure testing. The closure seals of the meal pouches shall be tested 

for seal strength in accordance with internal pressure testing requirements in this paragraph. 

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

size shall be the number of pouches indicated by inspection level S-1. The filled and sealed 

meal pouches shall be inserted into a vacuum chamber (bell jar wet or dry) for 30 seconds at 

15 inches of mercury vacuum. The vacuum 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 

burst of the seal or movement in the seal that reduces the seal width to less than 1/16 inch is 

considered a seal failure and shall be cause for rejection of the lot. 

 E. Packing. 

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

containers shall be examined for the defects listed in table IV. The lot size shall be expressed 
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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.

TABLE IV. 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 Not ten meals per case. 2/

105 Not a minimum of three of each menu with a varied menu distribution 

for the tenth meal. Not four each of menu 1 or not three each of menus 2 

and 3 packed into a fiberboard box. 

201 Time-temperature indicator missing or not centrally located on panel.

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

203 Meal pouch graphics not as specified.

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/ A missing meal shall be cause for rejection of the lot.

 (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.
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 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 

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

DEPARTMENT OF DEFENSE SPECIFICATION

MIL-PRF-44073J Packaging of Food in Flexible Pouches

(Copies of this document are available from https://quicksearch.dla.mil/qsSearch.aspx) 

NON-GOVERNMENTAL STANDARDS

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

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

Attributes

ASTM INTERNATIONAL www.astm.org

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

and Reinforcing Fiberboard Boxes 

D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes 

D5118/D5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes