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SECTION C

This document covers dehydrated cooked buffalo style macaroni and cheese with chicken

breast meat packaged in a No. 10 metal can for use by the Department of Defense as a 

component of operational rations.

C-1 ITEM DESCRIPTION

PCR-B-063, BUFFALO STYLE MACARONI AND CHEESE WITH CHICKEN

BREAST MEAT, DEHYDRATED, COOKED, PACKAGED IN A No. 10 METAL 

CAN, SHELF STABLE

C-2 PERFORMANCE REQUIREMENTS

 A. Product standard. A sample shall be subjected to first article (FA) or product 

demonstration model (PDM) inspection as applicable, in accordance with the tests and 

inspections of Section E of this Performance-based Contract Requirements (PCR) document. 

The approved sample shall serve as the product standard. Should the contractor at any time 

plan to or actually produce the product using different raw material or process methodologies 

from the approved product standard, which result in a product noncomparable to the product 

standard, the contractor shall submit a replacement FA or PDM for approval. In any event, all 

product produced must meet all requirements of this document including product standard 

comparability.

 B. Shelf life. The packaged food shall meet the minimum shelf life requirement of 36

months at 80oF.

 C. Dehydrated product. 

(1) Appearance.

 a. General. The finished product shall be a cooked, dehydrated mixture of enriched 

whole wheat elbow macaroni, chicken, carrots and celery covered in a buffalo style cheese 

sauce powder. The product shall be fully dehydrated. The finished product shall be free from 

foreign materials.

 b. Macaroni. The whole wheat elbow macaroni shall be approximately 1/2 inch in 

length. The cooked, dehydrated whole wheat elbow macaroni shall be an off-white to light 

tan color.
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 c. Chicken. The cooked, dehydrated, shredded chicken shall be produced from 

whole muscle chicken breast meat. The shredded chicken shall be an off-white to light tan 

color and shall be fibrous.

 d. Vegetables. The cooked, dehydrated vegetables shall be orange carrot pieces and

green celery pieces.

 e. Sauce. The cooked, dehydrated buffalo style cheese sauce shall be an orange, 

free-flowing powder.

(2) Odor. The packaged food shall have a slight to moderate spicy and vinegar odor. 

The packaged food shall be free from foreign odors.

(3) Texture. The product shall not have wet or soft spots indicating incomplete 

dehydration.

(4) Net weight. The average net weight shall be not less than 18.6 ounces (527

grams). The net weight of an individual can shall be not less than 17.6 ounces (499 grams).

 D. Rehydrated product. 

(1) Appearance. 

 a. General. The finished product shall be a rehydrated mixture of elbow macaroni, 

chicken, carrots and celery in a buffalo style cheese sauce. The finished product shall be free 

from foreign materials.

 b. Macaroni. The rehydrated whole wheat elbow macaroni shall be discernible and 

shall be an off-white to light tan color. The macaroni may have an orange color from the 

sauce.

 c. Chicken. The rehydrated shredded chicken shall be an off-white to light tan color.

 d. Vegetables. The rehydrated vegetables shall be orange carrot pieces and green 

celery pieces.

 e. Sauce. The rehydrated sauce shall be slightly glossy, semi-translucent and 

moderately thick.
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(2) Odor and flavor. The rehydrated packaged food shall have a moderate spicy, 

vinegar sour odor and may have a slight chicken and macaroni odor. The packaged food

shall have a cooked macaroni, cooked chicken, cooked carrot and celery in a seasoned 

buffalo cheese sauce flavor. The product shall elicit a sensation of mild to moderate heat. 

The rehydrated food shall be free from foreign odors and flavors.

(3) Texture. 

 a. General. The product shall fully rehydrate within ten minutes.

 b. Macaroni. The rehydrated whole wheat elbow macaroni shall be slightly firm to 

firm.

 c. Chicken. The rehydrated chicken meat shall be tender with a cooked whole 

muscle shredded chicken breast meat texture.

 d. Vegetables. The rehydrated carrot and celery pieces shall be slightly soft to 

slightly firm.

 e. Sauce. The rehydrated buffalo style cheese sauce shall be smooth and moderately 

thick.

 E. Palatability and overall appearance. The finished product shall be equal to or better than 

the approved product standard in palatability and overall appearance.

 F. Analytical requirements.

(1) Protein. The protein content shall be not less than 23.0 percent.

(2) Fat. The fat content shall be not less than 11.5 and not greater than 17.5 percent.

(3) Sodium. The sodium content shall be not less than 1050 and not greater than 1600 

mg per 100 grams.

(4) Moisture. The moisture content of the dehydrated product shall not exceed 3.0 

percent.

(5) Oxygen. The oxygen content of the headspace gas in the metal can shall not 

exceed 2.0 percent.
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 G. Microbiological requirements. 

(1) Aerobic plate count. The aerobic plate count shall be not greater than 75,000 

Colony Forming Units (CFU) per gram in four of five samples and not greater than 150,000 

CFU per gram in any individual sample.

(2) Escherichia coli (E. coli) count. E. coli shall have less than 10 Colony Forming 

Units (CFU) per gram or less than 3 Most Probable Number (MPN) per gram, where findings 

indicate zero colonies CFU per plate or zero tube producing gas for MPN.

(3) Salmonella. The Salmonella test shall be negative for each of five cans tested per 

production lot.

SECTION D

D-1 PACKAGING 

 A. Packaging. The dehydrated product shall be packaged in a No. 10 metal can with an 

oxygen scavenger so that the oxygen content of the gases in the filled and sealed container 

shall not exceed 2.0 percent when tested after 96 hours of packing. The filled and sealed can 

shall conform to the United States Standards for Condition of Food Containers. The can shall 

not leak when tested in accordance with E-5, B(7).

 B. Oxygen scavenger. The oxygen scavenger shall be constructed of materials that are safe 

for direct food contact. The oxygen scavenger shall be in compliance with all applicable 

Food and Drug Administration (FDA) regulations.

D-2 LABELING

 A. Metal cans. The metal cans shall be labeled in accordance with DLA Troop Support 

Form 2997, Labeling of Metal Cans for Subsistence. The following information shall be 

included on a label or printed directly on one end of the can: 

(1) BUFFALO STYLE MACARONI AND CHEESE WITH CHICKEN

BREAST MEAT, DEHYDRATED, COOKED

(2) Net weight

(3) Name and address of processor

(4) Date of packaging (day-month-year)

(5) Lot No. (concurrent with dehydration load)

(6) Inspection legend
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(7) Ingredients statement

(8) Directions for use:

Remove and discard oxygen scavenger packet(s). Bring 6 cups of water to a 

boil; Remove from heat source and immediately add contents of can; Stir 

thoroughly to distribute water. Cover and let stand for 10 minutes stirring 

occasionally or until completely rehydrated. Stir and serve. 

Yield per No. 10 can: 7.5 portions of approximately 1 cup each. 

For 50 portions use 7 cans and approximately 2.625 gallons (42 cups) of 

water.

D-3 PACKING

 A. Packing. Not more than 40 pounds of product shall be packed in a fiberboard shipping 

box 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, minimum burst grade 200 or ECT 32 of ASTM D4727/D4727M, Standard 

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

Shapes. Each box shall be closed in accordance with ASTM D1974/D1974M, Standard 

Practice for Methods of Closing, Sealing, and Reinforcing Fiberboard Boxes.

D-4 UNITIZATION

 A. Unit loads. Unit loads shall be as specified in accordance with DLA Troop Support 

Form 3507, Loads, Unit: Preparation of Semiperishable Subsistence Items. 

D-5 MARKING

 A. Shipping containers and unit loads. Shipping containers and unit loads shall be marked 

in accordance with DLA Troop Support Form 3556, Marking Instructions for Boxes, Sacks,

and Unit Loads of Perishable and Semiperishable Subsistence.

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 
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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. Classification of inspections. The inspection requirements specified herein are classified 

as follows:

(1) Product standard inspection. The first article or product demonstration model shall 

be inspected in accordance with the provisions of this document and evaluated for 

appearance, odor, flavor, and texture. Any failure to conform to the performance 

requirements or any appearance or palatability failure shall be cause for rejection of the lot. 

(2) Periodic review evaluation. The approved first article or product demonstration 

model shall be used as the product standard for periodic review evaluations. All food 

components that are inspected by the USDA shall be subject to periodic review sampling and 

evaluation. The USDA shall select sample units during production of contracts and submit 

them to the following address for evaluation:

COMBAT CAPABILITIES DEVELOPMENT COMMAND (DEVCOM) SOLDIER CENTER

FCDD-SCD-SCR

10 GENERAL GREENE AVENUE

NATICK, MA 01760-5000

One lot shall be randomly selected during each calendar month of production or as otherwise 

specified in the contract. Two (2) sample units shall be randomly selected from that one 

production lot. The two (2) sample units shall be shipped to Natick within five (5) working 

days from the end of the production month from which they are randomly selected and upon 
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completion of all USDA inspection requirements. The sample units will be evaluated for 

overall quality against the current first article or product demonstration model.

(3) Conformance inspection. Conformance inspection shall include the 

examinations/tests and methods of inspection cited in this section.

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

 A. Product examination. The finished product shall be examined for compliance with

the performance requirements specified in Section C of this Performance-based Contract 

Requirements document utilizing the double sampling plans indicated in ANSI/ASQ Z1.4. 

The lot size shall be expressed in cans. The sample unit shall be the contents of one can. The 

inspection level shall be S-3 and the acceptable quality level (AQL), expressed in terms of 

defects per hundred units, shall be 1.5 for major defects and 6.5 for minor defects. Defects 

and defect classifications are listed in table I.

TABLE I. Product defects 1/ 2/

Category Defect

Major Minor

Dehydrated product

Appearance

101 Product not a cooked or not a dehydrated mixture of enriched 

whole wheat elbow macaroni or not chicken or not carrots or not 

celery or not covered in a buffalo style cheese sauce powder. 3/

102 No. 10 metal can does not contain intact oxygen scavenger(s). 4/

103 Tear or hole or open seal in oxygen scavenger.

104 Product not fully dehydrated. 5/

201 Whole wheat eElbow macaroni not approximately 1/2 inch in 

length. 6/

202 Cooked, dehydrated whole wheat elbow macaroni not an off-white 

to light tan color.
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105 Cooked, dehydrated chicken not shredded or not produced from 

whole muscle chicken breast meat. 7/

TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

203 Cooked, dehydrated, shredded chicken not an off-white to light tan 

color or not fibrous.

204 Cooked, dehydrated vegetables not orange carrot pieces or not 

green celery pieces.

205 Cooked, dehydrated buffalo style cheese sauce not orange or not a 

free-flowing powder.

Odor

106 Packaged food does not have a slight to moderate spicy or not a 

vinegar odor.

Texture

107 Product has wet or soft spots indicating incomplete dehydration.

Net weight

206 Net weight of an individual can less than 17.6 ounces (499 grams). 

8/

Rehydrated product 9/

108 Product not a rehydrated mixture of elbow macaroni or not chicken 

or not carrots or not celery or not in a buffalo style cheese sauce.

207 Rehydrated elbow macaroni not discernible or not an off-white to 

light tan color.

208 Rehydrated shredded chicken not an off-white to light tan color.
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209 Rehydrated vegetables not orange carrot pieces or not green celery 

pieces.

TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

210 Rehydrated sauce not slightly glossy or not semi-translucent or not 

moderately thick.

Odor and flavor

109 Rehydrated packaged food does not have a moderate spicy or not a 

vinegar sour odor.

110 The packaged food does not have a cooked macaroni or not a 

cooked chicken or not a cooked carrot or not a cooked celery or not

in a seasoned buffalo cheese sauce flavor.

111 The packaged food does not elicit a sensation of mild to moderate 

heat.

Texture

211 Rehydrated whole wheat elbow macaroni not slightly firm to firm.

212 Rehydrated chicken not tender or not with a cooked whole muscle 

shredded chicken breast meat texture.

213 Rehydrated carrot or celery pieces not slightly soft to slightly firm.

214 Rehydrated buffalo style cheese sauce not smooth or not 

moderately thick.

1/ Presence of any foreign materials such as, but not limited to dirt, insect parts, hair, glass, 

wood, or metal, or any foreign odors or flavors such as, but not limited to burnt, scorched, 

rancid, sour, stale, musty or moldy shall be cause for rejection of the lot. Foreign flavor not 

applicable to dehydrated product.
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2/ Finished product not equal to or better than the approved product standard in palatability 

and overall appearance shall be cause for rejection of the lot. Palatability not applicable to 

dehydrated product.

3/ Verification of the macaroni as enriched whole wheat elbow shaped macaroni product 

shall be with the statement of ingredients on the label or verified by the producer’s 

Certificate of Conformance (CoC). Any nonconforming result shall be cause for rejection of 

the lot.

4/ Construction of the oxygen scavenger and compliance with FDA regulations will be 

verified by CoC.

5/ Presence of dark colored cores or a glazed surface area more than 0.25 inch in any 

dimension.

6/ Length of whole wheat elbow macaroni shall be verified by producer’s CoC.

7/ Requirement for whole muscle chicken breast meat shall be verified by a CoC.

8/ Sample average net weight less than 18.6 ounces (527 grams) shall be cause for rejection 

of the lot. 

9/ Prior to conducting the rehydrated product examination, the product shall be reconstituted 

per can instructions. Product that does not rehydrate within ten minutes shall be cause for 

rejection of the lot.

 B. Methods of inspection.

(1) Shelf life. The contractor shall provide a Certificate of Conformance that the 

product has a 36 month shelf life when stored at 80°F. Government verification may include 

storage for 6 months at 100°F or 36 months at 80°F. Upon completion of either storage 

period, the product will be subjected to a sensory evaluation panel for appearance and 

palatability and must receive an overall score of 5 or higher based on a 9 point quality scale 

to be considered acceptable.

(2) Net weight. The net weight of the filled and sealed can shall be determined by 

weighing each sample unit on a suitable scale tared with a representative empty can, lid and 

appropriate number of oxygen scavengers. Results shall be reported to the nearest 0.1 ounce

or to the nearest 1 gram.
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(3) Analytical. The sample to be analyzed shall be a one-pound composite of three 

filled and sealed cans that have been selected at random from one production lot. The 

composite sample shall be prepared and analyzed in accordance with the following methods 

of the Official Methods of Analysis (OMA) of AOAC International:

Test Method Number

Protein 988.05 or 992.15

Fat 991.36, 2007.04, or 2008.06

Sodium 985.35, 984.27, 2011.14, or 2011.19

Test results for protein and fat shall be reported to the nearest 0.1 percent. Test results for 

sodium content shall be reported to the nearest 1.0 mg per 100 grams. Government 

verification will be conducted through actual testing by a Government laboratory. Any result 

not conforming to the analytical requirement shall be cause for rejection of the lot.

(4) Moisture testing. The sample to be analyzed shall be a one-pound composite of

three filled and sealed cans that have been selected at random from one production lot. The 

composite sample shall be tested for moisture content in accordance with the Official 

Methods of Analysis (OMA) of AOAC International method 950.46A (except that the 

temperature-time cycle for moisture analysis shall be modified by using a temperature of 

70°C for 16 hours at a pressure of not more than 100 mm of mercury), method 2007.04 or 

2008.06 are also acceptable indirect methods. Test results shall be reported to the nearest 0.1 

percent. Government verification will be conducted through actual testing by a Government 

laboratory. Any result not conforming to the requirements specified in Section C of this 

Performance-based Contract Requirements document shall be cause for rejection of the lot. 

(5) Oxygen content in the headspace gas examination. The oxygen test shall be 

performed within 96 hours of packaging. The determination of the oxygen content in the 

headspace gas shall be by using an electronic oxygen analyzer which operates on the 

principle of the difference in partial pressure of oxygen between the oxygen reference and the 

oxygen content of the sample as detected by a porous zirconia sensor, such as the Illinois 

Instrument Analyzer or its equivalent, or on the principle of paramagnetic resonance such as 

the Servomex analyzer, or its equivalent. The oxygen analyzer shall be calibrated to a known 

standard prior to testing the headspace gas of the product. Any result not conforming to the 

oxygen in headspace requirement in C-2, F(5) shall be classified as a major defect. The lot 

size shall be expressed in units of cans. The sample unit shall be one filled and sealed can. 

The inspection level shall be S-2 and the AQL, expressed in terms of defects per hundred 

units, shall be 1.5. Test results shall be reported to the nearest 0.1 percent.
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(6) Microbiological testing. Five filled and sealed cans shall be selected at random 

from the lot regardless of lot size. The product shall be individually tested for 

microbiological levels in accordance with the Official Methods of Analysis (OMA) of 

AOAC International or the Food and Drug Administration (FDA) Bacteriological Analytical 

Manual (BAM). Government verification will be conducted through actual testing by a 

Government laboratory. Any result not conforming to the requirements specified in Section 

C of this Performance-based Contract Requirements document shall be cause for rejection of 

the lot.

Test Method Number

Aerobic Plate Count 966.23, 990.12, or BAM, Ch. 3

E. coli 966.24, 991.14, 992.30, or BAM, Ch. 4

Salmonella 967.26, 967.28, 986.35, 991.13, 2003.09,

2004.03, 2013.09, or BAM Ch. 5

(7) Can leakage examination. Cans shall be inspected for leakage. The sample unit 

shall be one filled and sealed can. The lot size shall be expressed in cans. The sealed cans 

shall be examined for leakage by submerging the can in water contained in a vacuum 

desiccator, Mead Tester, or equivalent device, and drawing a vacuum of 10 inches of 

mercury (atmospheric pressure 29.9 inches of Hg) for at least 30 seconds. A leak is indicted 

by a steady progression of bubbles and is a major defect. Isolated bubbles caused by air 

entrapped in the double seam are not considered signs of leakage. The inspection level shall 

be S-2 and the AQL, expressed as defects per hundred units, shall be 1.5.

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS, No. 10 METAL CAN)

 A. Packaging.

(1) Can condition examination. Examination of filled and sealed cans shall be in 

accordance with the United States Standards for Condition of Food Containers. In addition, 

scratches, scuffs or abrasions that occur on the outside coating as a result of the filling, 

sealing, and processing of the cans shall not be scored as a defect.

(2) Can closure examination. Can closures shall be examined visually and by 

teardowns in accordance with the can manufacturer's requirement and 21 CFR, Part 113, 

Subpart D, or 9 CFR, Part 318, Subpart G, as applicable. Any nonconformance based on 

observation of can seam teardowns or on record of can seam teardowns shall be classified as 

a major defect and shall be cause for rejection of any involved product.
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 B. Labeling.

(1) Can labeling examination. The can labeling shall be examined in accordance with 

the requirements of DLA Troop Support Form 2997, Labeling of Metal Cans for Subsistence. 

Any nonconformance shall be classified as a major defect.

 C. Packing.

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

shipping containers shall be examined for the defects listed in table II. 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.

TABLE II. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Inadequate workmanship. 1/

201 More than 40 pounds of product.

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.

 D. Unitization.

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

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

Subsistence Items. 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 2997 Labeling of Metal Cans for Subsistence
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Form 3507 Loads, Unit: Preparation of Semiperishable Subsistence Item

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

Perishable and Semiperishable Subsistence

GOVERNMENT PUBLICATIONS

Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder 

(21 CFR Parts 1-199) and (9 CFR Parts 1-391)

U.S. Standards for Condition of Food Containers

FOOD AND DRUG ADMINISTRATION Bacteriological Analytical Manual (BAM) 

http://www.fda.gov/Food/ScienceResearch/

LaboratoryMethods/BacteriologicalAnalytic

alManualBAM/default.htm

NON-GOVERNMENTAL STANDARDS

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

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

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International

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