ACR-U-11

31 March 2011

SUPERSEDING

ACR-U-10

21 January 2010

1

SECTION C

The Unitized Group Ration – Heat & ServeTM (UGR-H&STM) provides a breakfast or a 

lunch/dinner meal to 50 individuals. There are three breakfast and fourteen lunch/dinner 

menus. The UGR-H&STM consists of three boxes. Six boxes fit on one tier of a 40 by 48-inch 

pallet. There are four tiers per pallet. Within the boxes are polymeric trays, cans, bottles, 

boxes and bags of food, disposable meal trays, dining packets, and paper cups and other 

components.

C-1 ITEM DESCRIPTION

ACR-U-11, UNITIZED GROUP RATION – HEAT & SERVETM, ASSEMBLY 

REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

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

TABLE I. Components

Component Reference

Entrées

Bacon, Precooked, Sliced, in Flexible Pouch, ISP, 150 

slices

A-A-20081E, Type II

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

Beef, Roasted with Gravy – poly tray PCR-B-046

Buffalo Style Chicken – poly tray PCR-B-039A

Burgundy Beef Stew – poly tray PCR-B-044

Carnitas Entrée (Diced Pork with Peppers and Onions in a

Mexican Style Tomato Sauce) – poly tray 

PCR-C-080

Chicken Breast in Gravy – poly tray PCR-C-032

Chicken Pot Pie Filling – poly tray PCR-C-072A

Chicken Stir Fry (White Chicken, Vegetables and Sauce)

 – poly tray

PCR-C-076

Chicken Tamales with Sauce – poly tray PCR-C-070A

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

Cuban Style Garlic Sauce with Beef Strips – poly tray PCR-C-079
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2

TABLE I. Components – Continued

Component Reference

Egg Mix, Pasteurized, Uncooked, Dehydrated, Packaged 

in a Boil-In-Bag (BIB) Pouch, Large Opening Cap

PCR-E-017A

Class 2

Ham Slices in Brine – poly tray PCR-H-009

Pasta with Ground Hot Italian Sausage – poly tray PCR-P-041

Pork Sausage Links in Brine – poly tray PCR-P-015

Pork Sausage in Cream Gravy – poly tray PCR-P-014A

Pulled Pork in Barbecue Sauce – poly tray PCR-P-043

Seasoned au Jus Flavored Sauce with Beef Steaks

– poly tray

PCR-S-020

Spaghetti with Meatballs in Sauce – poly tray PCR-S-012

Taco Filling with Beef – poly tray PCR-T-010

Turkey Cutlets in Gravy – poly tray PCR-T-009

Turkey Tetrazzini – poly tray PCR-T-013A

Starches

Biscuits – poly tray PCR-B-048

Buns, Hamburger – pouch MIL-B-44359A

Cornbread – poly tray PCR-C-071

Hominy Grits, Enriched, White, Instant, Unflavored

 0.8 oz. packets

A-A-20035D, Type I, 

 Style C, Flavor 1

Mashed Potatoes with Chicken Gravy – poly tray PCR-M-010

Mashed Potatoes with Brown Gravy – poly tray PCR-M-007

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

Rice – poly tray

 Rice, White

 Brown Rice

 Brown and Wild Rice Pilaf

PCR-R-004A

 Type I

 Type III

 Type IV

Santa Fe Style Rice and Beans – poly tray PCR-S-021

Sweet Potato Casserole – poly tray PCR-S-022

Tortillas, Packaged in a Flexible Pouch PCR-T-008

Vegetarian Chili – poly tray PCR-V-009
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21 January 2010

3

TABLE I. Components - Continued

Component Reference

Vegetables

Beans, Green, Canned

Whole, French or Cut, Round or Romano

Small - Large

US Grade Standard

Style a, d, or e, Type a or b,

Size 2 thru 5, Grade A

Carrots, Canned

Slices or Quarters

US Grade Standard

Style b or c, Grade A

Corn, Whole Kernel, Canned

Conventional, Golden 

US Grade Standard

Varietal a, Color a, Grade A

Peas & Carrots, Canned US Grade Standard, Grade A

Vegetables, Mixed, Canned, 5-Way Mix,

Carrots, Green Beans, Peas, Corn, Lima Beans

With Salt, No. 10 Can

A-A-20120E

Type II,

Style A, Container size 4 

Desserts 

Apple Dessert – poly tray PCR-A-003

Blueberry Dessert – poly tray PCR-B-036

Cakes and Brownies– poly tray

Devil's Fudge Cake with White Icing

Walnut Tea Cake

Dulce de Leche Cake with White Icing

Breakfast Cake with Maple Flavored Syrup

Yellow Cake with Chocolate Icing

Lemon Cake with White Icing

Blueberry Breakfast Cake with Maple Flavored Syrup

Red Velvet Cake with White Icing

Cranberry Orange Cake with White Icing

Golden Harvest Cake with White Icing

Vanilla Cake with Strawberry Fruit Topping

Chocolate Cherry Cake with Cherry Fruit Topping

PCR-C-024C, Type I,

Flavor 1

Flavor 2

Flavor 3

Flavor 4

Flavor 5

Flavor 9

Flavor 11

Flavor 12

Flavor 14

Flavor 15

Flavor 16

Flavor 17

Candy and Chocolate Confections, Pan Coated Candy

 Disks, Milk Chocolate, Plain

 Disks, Peanut Butter, Plain

A-A-20177E, Type VI,

Style A, Flavor 1

Style A, Flavor 4
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4

TABLE I. Components - Continued

Component Reference

Cookies– poly tray

Regular, Crisp, Multiple Serving Package 

 Oatmeal Chocolate Chip

 White Chocolate Chip with Cranberries

 Pan Coated Peanut Butter Disks

A-A-20295C

Type I, Bake type a, Class 2,

 Style I, Flavor 5

 Style Q, Flavor 2

 Style U 

Fruits

Cranberry Sauce, Canned

Jellied

US Grade Standard

Style I, Grade A

Fruit Cocktail, Canned, Light or Heavy Syrup US Grade Standard, Grade A

Peaches, Clingstone, Canned

Quarters or Slices, Canned, Light or Heavy Syrup 

US Grade Standard

Style b or c, Grade A

Pears, Bartlett, Canned

Halves, Light or Heavy Syrup 

US Grade Standard

Style a, Grade A

Beverages

Beverage Bases (Powdered), Sweetened with Nutritive

Sweetener, with or without Ascorbic Acid, 34 g., Flat 

Pouch

 Orange

 Grape

 Cherry

 Lemonade

 Pink Lemonade

 Lap or Fin Seal Pouch

 Sweetened with Non-nutritive Sweetener

 Lemon-Lime, Non-fortified

 Fruit Punch, Non-fortified

 Cranberry Pomegranate, Non-fortified

A-A-20098E, Type II, 

Formulation a or b, Design A

Flavor 1, 8960-01-419-3690

Flavor 5, 8960-01-419-3689

Flavor 6, 8960-01-419-3691

Flavor 8, 8960-01-419-3693

Flavor 19

Design D

 Type III,

 Flavor 4, Formulation a

 Flavor 7, Formulation a

 Flavor 18, Formulation a 

Cocoa Beverage Powder, Sugar Sweetened,

 Without Marshmallows, Milk Chocolate

A-A-20189B

 Type I, Style B, Flavor A

Coffee, Roasted, Filter Pack, Ground, Arabica Blend, 

 Vacuum Sealed

8955-01-495-4127
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5

TABLE I. Components - Continued

Component Reference

Drink Mixes, Coffee (Flavored and Unflavored), 

 Flavored, Instant, Cappuccino, Regular

 French Vanilla

 Irish Cream

A-A-20336A

 Type V, Style A,

 Flavor 1

 Flavor 4

Juice, Fruit, Instant

Grape, Sweetened, Metal Can

Orange, Unsweetened, Metal Can

PCR-J-002

 Type I, Style A, Design F

 Type III, Style B, Design F

Tea Mixes, Instant, Envelope or Lap or Fin Seal Pouch

Black Tea, Sweet with Non-Nutritive Sweeteners,

 Regular (Caffeinated),

 Lemon

 Peach

White Tea, Sweet with Non-Nutritive Sweeteners,

 Regular (Caffeinated),

 Blueberry

A-A-20183C, Design C or D,

Variety I, Style B,

 Type 1,

 Flavor b

 Flavor d

Variety II, Style B, 

 Type 1,

 Flavor g

Other Food Items

Catsup, Tomato, Grade A, 20 oz. plastic bottle US Grade Standard, Grade A

Catsup, Flavored, Jalapeno, Mild,

Plastic Container

A-A-20346A, Flavor V,

Style A, Packaging type 1

Cheese Spread, Cheddar, Fortified, Pouch, Jalapeno 

Peppers

PCR-C-039, Type II

Creamer, Nondairy, Dry

Regular, Original 

A-A-20043C

Style I, Flavor A

Hot Sauce

Extra hot 4x

Chili and Lime 

A-A-20097F

Type II

Type VII

Jelly, Fruit, Standardized, Single, Strawberry,

Regular, Grade A

A-A-20078C, Type I,

Kind AA, Style 1, Grade A 

Jelly, Fruit, Standardized, Single, Grape,

Regular, Grade A 

A-A-20078C, Type I,

Kind M, Style 1, Grade A

Natural Butter Flavor Granules/Sprinkles, Spray Dried,

Regular, Granules/Sprinkles, 57 g.

A-A-20351

Type I, Style A, Package 4

Peanut Butter and Grape Jelly Twin Pack

Peanut Butter and Strawberry Jam Twin Pack

8930-01-396-4009

8930-01-436-1912
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21 January 2010

6

TABLE I. Components - Continued

Component Reference

Picante Sauce, Medium A-A-20259B, Type II

Salsa, Tomato-based and Salsa Verde, Shelf-Stable

Salsa, Mild, Chunky, Regular 

A-A-20210C, Type I,

Pungency B, Style 2, 

Sodium level a

Soy Sauce, Fermented A-A-20087C, Type I

Disposables

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

Cup, Disposable, Hot Drink, Round, Two-Piece,

Plastic Lined, Green or Tan/Sand, 9 oz.

A-A-2577B

Type I, Style A, Class 3

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

8415-01-541-5392

Tray, Mess, Compartmented, 5 Compartment, Tan or Sand A-A-52217B, Type I, Class 3

 B. Contents. The contents of each meal shall be as specified in table II.
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21 January 2010

7

TABLE II. Contents

STANDARD BREAKFAST ITEMS

Component Unit of Issue, Servings Quantity – Menu

Coffee, Filter Pack 5 - 1.25 oz. bags 1

Cocoa Beverage Powder 16 packets per box 1 – Menu 2

Drink Mix, Cappuccino 25 – 1 oz. packets per bag 1 – Fr. Van, Menu 3 

1 – Irish Cream, Menu 1

Creamer 3 g. packet, 25 per bag 1

Hot Sauce 3 oz. bottle 1

Trays, Mess 25 per bag 2

Dining Packets 25 per bag 2

Paper Cups 25 per bag 3

Trash Bags 4 per package 1

Gloves 10 per package 1

UGR-H&STM BREAKFAST MENU 1

Component Unit of Issue, Servings Quantity

Egg Mix 18 per pouch, 3 pouches per box 1

Pork Sausage Links in Brine 18 per tray 2

Beef and Potatoes in Cream Gravy 18 per tray 2

Hominy Grits 12 per box 1

Cake, Breakfast with Maple Flavor

Syrup

18 per tray 3

Blueberry Dessert 25 per tray 2

Juice, Grape 2-1/2 tall can, 19 oz. 3

Salsa or Picante 20 oz. plastic squeeze bottle 2

Jelly, Grape 22 oz. plastic squeeze bottle 2
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UGR-H&STM BREAKFAST MENU 2

Component Unit of Issue, Servings Quantity

Egg Mix 18 per pouch, 3 pouches per box 1

Bacon 50 per package 1

Seasoned Au Jus Flavored Sauce with 

Beef Steaks

18 per tray 2

Oatmeal, Apple Cinnamon 18 per tray 3

Cake, Golden Harvest with White Icing 18 per tray 3

Juice, Grape 2-1/2 tall can, 19 oz. 3

Catsup, Jalapeno 20 oz. plastic squeeze bottle 2

Jelly, Strawberry 22 oz. plastic squeeze bottle 2

UGR-H&STM BREAKFAST MENU 3

Component Unit of Issue, Servings Quantity

Egg Mix 18 per pouch, 3 pouches per box 1

Ham Slices in Brine 18 per tray 2

Pork Sausage in Cream Gravy 18 per tray 2

Hominy Grits 12 per box 1

Cake, Blueberry Breakfast with Syrup 18 per tray 3

Apple Dessert 25 per tray 2

Juice, Orange 2-1/2 tall can, 15-1/2 oz. 3

Catsup 20 oz. plastic squeeze bottle 2

Jelly, Grape 22 oz. plastic squeeze bottle 2
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9

STANDARD LUNCH/DINNER ITEMS

Component Unit of Issue, Servings Quantity

Peanut Butter & Grape Jelly 12 twin packs per bag 2 – Menu 1, 5, 9, 13

Peanut Butter & Strawberry 

Jam

12 twin packs per bag 2 – Menu 3, 7, 11

Coffee, Filter Pack 5 – 1.25 oz. bags 1

Creamer 3 g. packet, 25 per bag 1 – Menu 1, 3, 5, 7, 9, 11, 13

Beverage Base 24 oz. bag 3: 

Orange – Menu 3, 9, 14 

Grape – Menu 5, 11 

Cherry – Menu 4 

Lemonade – M. 1, 7, 8, 13 

Pink Lemonade – Menu 10 

Ice Tea – Menu 2, 6, 12

Beverage Base, Non-Nutritive 1/Min. 10 per box 1: 

Lemon-Lime 

Cranberry Pomegranate 

Fruit Punch

Tea, Instant, Non-Nutritive 1/ Min. 10 per box 1: 

Lemon Peach Blueberry

Hot Sauce 3 oz. bottle 1: 

Extra Hot – Menus 1, 2, 3, 4, 

5, 6, 7, 8, 9, 11, 12, 13 Chili and Lime – Menu 10, 

14

Butter Granules 57 g. pouch 1

Trays, Mess 25 per bag 2

Dining Packets 25 per bag 2

Paper Cups 25 per bag 3

Trash Bags 4 per package 1

Gloves 10 per package 1
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10

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

Menus 2, 4, 6, 8, 10, 12 and 14. The sugar free beverages include lemon-lime, cranberry 

pomegranate, fruit punch beverage bases and lemon, peach and blueberry ice tea.

UGR-H&STM LUNCH/DINNER MENU 1

Component Unit of Issue, Servings Quantity

Pulled Pork 18 per tray 3

Vegetarian Chili 18 per tray 3

Buns, Hamburger 6 per pouch 9

Cookies, Peanut Butter Disks 27 per tray 2

Fruit Cocktail No. 10 can 2

UGR-H&STM LUNCH/DINNER MENU 2

Component Unit of Issue, Servings Quantity

Turkey Cutlets with Gravy 10 per tray 5

Sweet Potato Casserole 18 per tray 3

Green Beans No. 10 can 3

Cranberry Sauce No. 300 can 2

Apple Dessert 18 per tray 2

Cake, Orange Cranberry with White Icing 18 per tray 3

UGR-H&STM LUNCH/DINNER MENU 3

Component Unit of Issue, Servings Quantity

Seasoned Au Jus Flavored Sauce with 

Beef Steaks

9 per tray 6

Corn No. 10 can 3

Mashed Potatoes with Brown Gravy 18 per tray 3

Cake, Chocolate with Cherry Topping 18 per tray 3

Peaches No. 10 can 2
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UGR-H&STM LUNCH/DINNER MENU 4

Component Unit of Issue, Servings Quantity

Chicken Breast in Gravy 9 per tray 6

Rice, Brown and Wild Rice Pilaf 18 per tray 3

Mixed Vegetables No. 10 can 3

Cranberry Sauce No. 300 can 2

Cookies, White Chocolate Chip with 

Cranberries

27 per tray 2

Fruit Cocktail No. 10 can 2

UGR-H&STM LUNCH/DINNER MENU 5

Component Unit of Issue, Servings Quantity

Turkey Tetrazzini 9 per tray 6

Peas & Carrots No. 10 can 3

Cake, Red Velvet with White Icing 18 per tray 3

Pears No. 10 can 2

UGR-H&STM LUNCH/DINNER MENU 6

Component Unit of Issue, Servings Quantity

Spaghetti with Meatballs in Sauce 9 per tray 6

Green Beans No. 10 can 3

Cake, Lemon with White Icing 18 per tray 3

Candy, Pan Coated Disks, Milk Chocolate 48 per box 1

Peaches No. 10 can 2
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UGR-H&STM LUNCH/DINNER MENU 7

Component Unit of Issue, Servings Quantity

Buffalo Style Chicken 10 per tray 3

Chicken Stir Fry 18 per tray 2

Rice, Brown Rice 18 per tray 3

Corn No. 10 can 3

Fruit Cocktail No. 10 can 2

Cake, Walnut Tea 18 per tray 3

Soy Sauce 5 oz. bottle 1

UGR-H&STM LUNCH/DINNER MENU 8

Component Unit of Issue, Servings Quantity

Burgundy Beef Stew 18 per tray 3

Rice, White 18 per tray 3

Green Beans No. 10 can 3

Cake, Yellow with Chocolate Icing 18 per tray 3

Peaches No. 10 can 2

UGR-H&S LUNCH/DINNER MENU 9

Component Unit of Issue, Servings Quantity

Pasta with Ground Hot Italian Sausage 9 per tray 6

Vegetables, Mixed No. 10 can 3

Cookies, Oatmeal Chocolate Chip 27 per tray 2

Candy, Pan Coated Disks, Peanut Butter 36 per box, plus 12 2

Fruit Cocktail No. 10 can 2
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UGR-H&STM LUNCH/DINNER MENU 10

Component Unit of Issue, Servings Quantity

Chili with Beans 18 per tray 2

Chicken Tamales with Sauce 18 per tray 2

Rice, White Rice 18 per tray 3

Cornbread 18 per tray 3

Corn No. 10 can 3

Apple Dessert 18 per tray 2

Candy, Pan Coated Disks, Milk Chocolate 48 per box 1

UGR-H&STM LUNCH/DINNER MENU 11

Component Unit of Issue, Servings Quantity

Chicken Pot Pie Filling 18 per tray 3

Mashed Potatoes with Chicken Gravy 18 per tray 3

Green Beans No. 10 can 3

Biscuits 18 per tray 3

Cake, Red Velvet with White Icing 18 per tray 3

UGR-H&STM LUNCH/DINNER MENU 12

Component Unit of Issue, Servings Quantity

Beef, Roasted with Gravy 10 per tray 5

Mashed Potatoes with Brown Gravy 18 per tray 3

Peas and Carrots No. 10 can 3

Cake, Vanilla with Strawberry Topping 18 per tray 3

Peaches No. 10 can 2
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14

UGR-H&STM LUNCH/DINNER MENU 13

Component Unit of Issue, Servings Quantity

Cuban Garlic Beef 18 per tray 3

Rice, White Rice 18 per tray 3

Carrots No. 10 can 3

Cake, Devil’s Fudge with White Icing 18 per tray 3

Fruit Cocktail No. 10 can 2

UGR-H&STM LUNCH/DINNER MENU 14

Component Unit of Issue, Servings Quantity

Tacos, Beef 18 per tray 2

Carnitas 18 per tray 2

Santa Fe Rice and Beans 18 per tray 3

Corn No. 10 can 3

Tortillas 36 per package 3

Cheese, Jalapeno 24 pouches per bag 2

Salsa or Picante 20 oz. plastic squeeze bottle 2

Cake, Dulce de Leche 18 per tray 3

SECTION D

D-1 PACKAGING

 A. Unit packaging. Components shall be packaged in accordance with documents 

referenced in table I.

 B. Intermediate packaging. Components may be intermediate packaged.

 C. Menu assembly. The components of each menu specified in table II shall be packed as 

specified in table III.
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15

 D. Loading sequence. The components of each menu shall be loaded into a box in the order 

indicated in table III. The loading sequences are recommended, but variations are allowed. 

Abbreviations used are:

BG = bag BT = bottle BX = box CN = can

PG = package TY = tray SF = sugar free

TABLE III. Loading Sequence

BREAKFAST MENU #1

1a 2a 3a

1 BX Eggs

2 TY Pork Sausage

2 TY Beef, Potatoes, Cream 

2 TY Blueberry Dessert

3 TY Cake, Breakfast

1 BG Coffee

1 BG Creamer

1b 2b 3b

1 BX Grits

1 BT Hot Sauce

2 BG Dining Packets

3 CN Orange Juice

2 BT Salsa or Picante

2 BT Grape Jelly

1 BX Cappuccino, Irish Cr.

2 BG Trays

3 PG Cups

1 PG Gloves

1 PG Trash Bags

BREAKFAST MENU #2

1a 2a 3a

1 BX Eggs

3 TY Cake, Golden harvest

2 TY Beef Steaks

1 BT Hot Sauce

3 TY Oatmeal

1 BG Coffee

1 BG Creamer

1b 2b 3b

1 PG Bacon

1 BG Dining Packets

1 BX Cocoa 

3 CN Grape Juice

2 BT Jalapeno Catsup

2 BT Strawberry Jelly

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
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16

BREAKFAST MENU #3

1a 2a 3a

1 BX Eggs

2 TY Ham

2 TY Cream Sausage

1 TY Apple Dessert

1 BG Coffee

1 BG Creamer

3 TY Cake, Blueberry 

1 TY Apple Dessert

1b 2b 3b

1 BX Grits

1 BX Cappuccino, Fr.Van.

1 BT Hot Sauce

2 BG Dining Packets

3 CN Orange Juice

2 BT Catsup

2 BT Grape Jelly

2 BG Trays

3 PG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #1

1a 2a 3a

3 TY Vegetarian Chili

3 BG Lemonade Bev. Base

3 TY Pulled Pork

1 BG Coffee

1 BG Creamer

2 TY Cookies, Peanut Butter 

Disks

2 PG Buns

1b 2b 3b

7 PG Buns 2 CN Fruit Cocktail

1 BT Hot Sauce

1 PG Butter Granules

2 BG PB/Jelly Combo

2 BG Dining Packets

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #2

1a 2a 3a

4 TY Turkey 3 TY Cake, Orange Cran.

3 BG Ice Tea Bev. Base

3 TY Sweet Potato

1 BG Coffee

1 BX SF Beverage 1/

1 PG Butter Granules

1b 2b 3b

1 TY Turkey

2 TY Apple Dessert

2 CN Cranberry Sauce

2 BG Dining Packets

3 CN Green Beans

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
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LUNCH/DINNER MENU #3

1a 2a 3a

3 TY Beef Steaks

1 TY Mashed Potato, Brown 

3 TY Beef Steaks

1 TY Mashed Potato, Brown 

3 TY Cake, Choco. Cherry

1 TY Mashed Potato, Brown

1b 2b 3b

2 CN Peaches

3 BG Orange Bev. Base

2 BG PB/Jam Combo

2 BG Dining Packets

1 BG Coffee

1 BG Creamer

3 CN Corn

1 BT Hot Sauce

1 PG Butter Granules

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU # 4

1a 2a 3a

3 TY Chicken Breasts

1 TY Cookies, White Choco. 

Chip with Cranberries

3 TY Chicken Breasts

3 BG Cherry Bev. Base

3 TY Rice, Wild/Brown Pilaf

1 TY Cookies, White Choco. 

Chip with Cranberries

1b 2b 3b

2 CN Fruit Cocktail

2 CN Cranberry Sauce

1 BG Coffee

1 BX SF Beverage 1/

3 BG Cups

3 CN Mixed Vegetables

1 BT Hot Sauce

1 PG Butter Granules

2 BG Trays

2 BG Dining Packets

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #5

1a 2a 3a

3 TY Turkey Tetrazzini

3 BG Grape Bev. Base

3 TY Turkey Tetrazzini

1 BG Coffee

1 BG Creamer

3 TY Cake, Red Velvet

2 BG PB/Jelly Combo

1b 2b 3b

2 CN Pears

2 BG Dining Packets

3 CN Peas and Carrots

1 BT Hot Sauce

1 PG Butter Granules

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
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LUNCH/DINNER MENU #6

1a 2a 3a

3 TY Spaghetti

3 BG Ice Tea Bev. Base

3 TY Spaghetti

1 BG Coffee

1 BX SF Beverage 1/

3 TY Cake, Lemon

1b 2b 3b

2 CN Peaches

1 PG Chocolate Disks

2 BG Dining Packets

3 CN Green Beans

1 BT Hot Sauce

1 PG Butter Granules

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #7

1a 2a 3a

3 TY Buffalo Chicken

1 TY Chicken Stir Fry

1 TY Chicken Stir Fry

3 TY Rice, Brown

3 TY Cake, Walnut Tea

3 BG Lemonade Bev. Base

1b 2b 3b

3 CN Corn

1 BT Hot Sauce

1 PG Butter Granules

1 BT Soy Sauce

2 CN Fruit Cocktail

1 BG Coffee

2 BG PB/Jam Combo

1 BG Creamer

2 BG Dining Packets

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #8

1a 2a 3a

3 TY Burgundy Beef Stew

3 BG Lemonade Bev. Base

3 TY Rice, White

1 BG Coffee

3 TY Cake, Yellow with 

Chocolate Icing

1b 2b 3b

2 CN Peaches

1 BX SF Beverage 1/

1 PG Butter Granules

2 BG Dining Pkts

3 CN Green Beans

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
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LUNCH/DINNER MENU #9

1a 2a 3a

3 TY Pasta and Sausage

3 BG Orange Bev. Base

3 TY Pasta and Sausage

1 BG Coffee

1 BG Creamer

2 TY Cookies

1 BX Peanut Butter Disks

1b 2b 3b

2 CN Fruit Cocktail

2 BG PB/Jelly Combo

1 PG Butter Granules

2 BG Dining Packets

3 CN Mixed Vegetables

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #10

1a 2a 3a

2 TY Chili with Beans

1 TY Cornbread

3 BG Pink Lemon. Bev. Base

3 TY Rice, White

1 BG Coffee

2 TY Chicken Tamales

2 TY Cornbread

1b 2b 3b

2 TY Apple Dessert

1 PG Butter Granules

2 BG Dining Packets

1 BX SF Beverage 1/

3 CN Corn

1 BT Chili/Lime Hot Sauce

1 PG Chocolate Disks

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #11

1a 2a 3a

3 TY Chicken Pot Pie

3 BG Grape Bev. Base

3 TY Biscuits

1 TY Cake, Red Velvet

3 TY Mashed Potato,Chicken

1 TY Red Velvet Cake 

1b 2b 3b

1 TY Cake, Red Velvet

2 BG PB/Jam Combo

1 PG Butter Granules

2 BG Dining Packets

3 CN Green Beans

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
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LUNCH/DINNER MENU #12

1a 2a 3a

3 TY Beef, Roasted

3 BG Ice Tea Bev. Base

2 TY Beef, Roasted

2 TY Cake, Vanilla with 

Strawberry

3 TY Mashed Potato, Brown 

1 TY Cake, Vanilla with 

Strawberry

1b 2b 3b

2 CN Peaches

1 BG Coffee

1 BX SF Beverage 1/

1 PG Butter Granules

2 BG Dining Packets

3 CN Peas and Carrots

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #13

1a 2a 3a

2 TY Cuban Garlic Beef

3 BG Lemonade Bev. Base

3 TY White Rice

1 BG Coffee

1 BG Creamer

1 TY Cuban Garlic Beef

3 TY Cake, Devil’s Fudge 

with White Icing

1b 2b 3b

2 CN Fruit Cocktail

2 BG PB/Jelly Combo

1 PG Butter Granules

2 BG Dining Packets

3 CN Carrots

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #14

1a 2a 3a

2 TY Beef Taco

2 TY Carnitas

3 TY Santa Fe Rice, Beans

3 BG Orange Bev. Base

3 TY Cake, Dulce de Leche

1 BG Coffee

1b 2b 3b

3 PG Tortillas

2 PG Jalapeno Cheese

1 BX SF Beverage 1/

2 BT Salsa or Picante

1 PG Butter Granules

2 BG Dining Packets

3 CN Corn

1 BT Chili/Lime Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
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1/ Flavors shall be procured in equal quantities and assembled in a uniform distribution in 

Menus 2, 4, 6, 8, 10, 12 and 14. The sugar free beverages include Lemon-Lime, Cranberry 

Pomegranate, Fruit Punch beverage bases and Lemon, Peach and Blueberry ice tea.

D-2 LABELING

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

table I.

D-3 PACKING

 A. Packing.

(1) UGR. Each complete menu shall be assembled into three boxes using the 

suggested loading sequence specified in table III. Because of the number of nondevelopmental components and the variety of packaging available, it may be necessary to 

move a product from one compartment to another where space is more available. Each box

shall be constructed in accordance with style RSC of ASTM D 5118/D 5118M, Standard 

Practice for Fabrication of Fiberboard Shipping Boxes and figures 1, 2, and 3. The fiberboard 

shall conform to type CF, class D, variety SW, grade V3c of ASTM D 4727/D 4727M, 

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

and Cut Shapes. The inside dimensions of the box shall be 23-3/4 inches in length, 13-3/16 

inches in width and 8-3/4 inches in depth. Each box shall be fitted with two V3c partitions in 

accordance with figures 1, 2 and 3. Kraft paper as specified in A-A-203, Paper, Kraft, 

Untreated, shall be used to fill voids and immobilize menu components. Boxes shall be free 

from evidence of rodent or insect infestation. Boxes may 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 D 1974, Standard Practice for Methods of Closing, Sealing, and Reinforcing 

Fiberboard Boxes. 

(2) Partitions. The center panel of each partition shall meet at the center of the box to 

divide the box into two equal compartments (cell "A" and "B"). The end panels of the 

partitions shall butt together at each end of the box (see figure 1). The partitions shall be full 

depth partitions and fabricated according to figure 3.
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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 Items.

D-5 MARKING

 A. Menu marking. The three boxes comprising one menu shall be positioned on the pallet 

side by side and marked in sequence so that the menu can be identified as one unit (two, 

three box menu units to a tier). Using either labels or stencils on the top panel, with 

characters at least 2 inches high, the boxes shall be identified as "BOX 1", "BOX 2", and 

"BOX 3". The characters shall be oriented so as to be readable when facing the marked end 

panel.

 B. 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. In addition, all unit loads 

containing the same menu will be identified in letter not less than 1 inch and in permanent 

contrasting color. Marking shall be as follows:

UGR - Heat & ServeTM L/D (Lunch/Dinner) MENU NUMBER ___

or

UGR - Heat & ServeTM B (Breakfast) MENU NUMBER ___
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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 (CoC) 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) UGR H&STM assembled menus examination. The assembled menus shall be 

examined for the defects specified in table IV. The lot size shall be expressed in assembled 

menus (3 boxes per menu). 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.
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TABLE IV. UGR-H&STM 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.

201 More than 5 percent of the quantity of any disposable is 

crushed or damaged so as to be unusable.

202 Intermediate bag has tear or open seam.

203 Dunnage or box partitions not as specified.

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 for the clean 

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

defects for unclean:
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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.
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SECTION J REFERENCE DOCUMENTS

Unless otherwise specified, the issues of these documents are those 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 Items

FEDERAL SPECIFICATIONS

A-A-203 Paper, Kraft, Untreated

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

D 1974 Standard Practice for Methods of Closing, Sealing, 

and Reinforcing Fiberboard Boxes

D 4726/D 4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes

D 5118/D 5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes