APP C

 DLA Troop SupportH 4155.2

 

 DLA Troop Support-FTSA

 22 Nov 10

FOREWORD

(Supplementation is permitted.)

Appendix C is an aid for the inspection of Meal, Cold Weather/Food Packet, Long Range 

Patrol (MCW/LRP) rations. It provides guidelines for sampling, inspecting, classifying defects, 

and determining lot serviceability.

This Appendix will be maintained in a current status and reviewed triennially.

Users of this publication are encouraged to submit comments and recommended changes to 

improve this publication, through channels, to DLA Troop Support, ATTN: DLA Troop SupportFTSA. Changes will be coordinated with the Military Services and implemented as appropriate.

BY ORDER OF THE COMMANDER 

 KATHRYN YONTZ

Chief, Administrative. Support &

Base Supply Division

Office of Base Support Services

 

DISTRIBUTION

Special 

DLA Troop Support- FTR, FTRB, FTRE, FTRA, FTSA, FTW

VETCOM

This DLA Troop Support Handbook 4155.2, App-C, supersedes DSCP Handbook 4155.2, App C 

Mar 09
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TABLE OF CONTENTS

PARAGRAPH PAGE

I. GENERAL. 

 A. Purpose and Scope 3

 B. Explanation of Inspection Concept 3

 C. Receipt Inspection Guidance 3

 D. Inspection Test Date (ITD) Extensions 3

 E. Disposition Recommendations 3

 F. Inspection Equipment 4

 G. Definitions 4

II. ROUTINE INSPECTION GUIDANCE. 

 A. STEP 1: Cursory or Full Inspection 7

 B. STEP 2: Evaluation of Storage Conditions (Surveillance) 8

 C. STEP 3: Determine if Grand Lotting is Appropriate 8

 D. STEP 4: Determine Lot Size 9

 E. STEP 5: Inspect Shipping Containers and Selection of Menu Samples 9

 F. STEP 6: Perform Closed Package Inspection of Menu Bags 10

 G. STEP 7: Perform Closed Package Inspection of Menu Bag Contents and 

 Accessory Bag 10

 H. STEP 8: Perform Destructive Open Package Inspection (DOPI) 11

 I. STEP 9: Recording Results 12

 J. STEP 10: Determine if Special Inspection is Required 13

 K. STEP 11: Determine Disposition 13

 L. STEP 12: Provide Results and Recommendations to Accountable 

 Officer/Agency 13

 M. STEP 13: Scheduling the Next Surveillance Inspection 14

III. SPECIAL INSPECTION GUIDANCE. 

 A. STEP 1: Determine Lot Size 14

 B. STEP 2: Determine Sample Size for Each Component and Select Samples 14

 C. STEP 3: Perform Inspection of Selected Components 15

 D. STEP 4: Determine Disposition of the Lot 15

 E. STEP 5: Provide Results and Recommendations to Accountable 

Officer/Agency 15
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IV. INSPECTION TABLES. 

 A. Table A, Sampling Criteria for Inspection of Shipping Containers

 (Normal Inspection) 15

 B. Table B, Sampling Criteria for Inspection of Shipping Containers

 (Special Inspection) 16

 C. Table C, Shipping Container Defects 16

 D. Table D, Sampling Criteria for Closed Package Inspection of Menu Bags 

 and Contents Including Accessory Bags and Contents (Normal Inspection) 17

 E. Table E, Sampling Criteria for Closed Package Inspection of Menu Bags 

 and Contents Including Accessory Bags and Contents (Special Inspection) 17 

 F. Table F, Unopened Menu Bag Defects 18

 G. Table G, Closed Package Defects of Food Components and Accessory

 Bag Items 18

 H. Table H, Sampling Criteria for Destructive Open Package Inspection (DOPI)

 (Normal Inspection) 20

 I. Table I, Sampling Criteria for Destructive Open Package Inspection (DOPI)

 (Special Inspection) 20

 J. Table J, Destructive Open Package Inspection (DOPI) Defects 21

 K. Table K, Specific Defect Codes 22

 L. Table L, Condition Code Criteria 24

 M. Table M, Contents of the MCW/LRP, Ration 25

 N. Table N, Component and Classification List 26

V. INSPECTION RECORDS.

 A. Inspection Form 28

 B. Database 28

 C. Distribution 28

 
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I. GENERAL.

 A. Purpose and Scope. This Appendix provides a reference and guide for the surveillance 

inspection of Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP) rations and was 

written and coordinated to facilitate use on both DLA/DLA Troop Support controlled MCW/LRP’s 

and those controlled by the individual Military Services.

 B. Explanation of Inspection Concept. This Appendix incorporates the concept of

“Condition Coding” a lot based on the serviceability of the various components contained within 

the different rations and their estimated remaining shelf-life. It involves a two step process: (1) 

Determine if any components exceed an action number. (2) Classify menus containing the 

defective components using the criteria contained in Table L. 

 C. Receipt Inspection Guidance. For receipt inspections, use the same sampling criteria and 

defect tables as for surveillance. In addition, inspectors shall advise DLA Troop Support when 

containers/products fail to comply with other essential receipt criteria identified in the appropriate 

monographs. Notification should be by the most expeditious means when there is a possibility that 

warranty action can be initiated. Inspectors will be provided guidance concerning additional 

requirements for warranty action.

 D. Inspection Test Date (ITD) Extensions. Inspectors may extend an ITD based on condition 

codes determined IAW with Table L. General guidelines for shelf life extension IAW condition 

code can be found in section I.G.8 of this Appendix. Remarking of the unitized loads/cases with a 

revised ITD will be accomplished in accordance with DLAM 4155.37, Appendix S, and/or the 

appropriate service regulation. Posting of extensions can be accomplished by posting stickers 

containing updated ITD information to each pallet or case.

 E. Disposition Recommendations.

1. The accountable officer/agency will be informed of inspection results by the Army 

Veterinary Inspector (AVI). Inspectors will include (as a minimum): the condition code as 

determined with this Appendix; estimated remaining shelf-life, and a summary concerning integrity 

of packaging and packing. Inspectors are also encouraged to provide additional comments that will 

assist the accountable officer/agency in determining a final disposition.

2. Final disposition instructions for lots placed on medical hold require review and

approval by the local medical authority.

3. The points listed below should be considered when developing a disposition 

recommendation. This list is not all-inclusive and each point will not always apply.

a. Can the product be reworked?

 b. Can the defective ration(s)/component(s) be removed just prior to consumption?

 c. How rapidly is the most defective component expected to deteriorate to the point 

that it is unlikely to be consumed?
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d. Can the lot be issued and supplemented with similar commercial items, supply 

catalog items, or operational ration component(s)?

e. Who is the most likely consumer of the rations and what are the conditions under 

which the rations will be fed? For example, the same disposition recommendation for rations that 

are expected to be consumed on a ration per day basis, might not be appropriate for feeding plans 

that call for use of (MCW/LRP’s) for a longer duration/mission.

 F. Inspection Equipment. The items listed below are recommended as the minimum 

necessary to perform the inspections of (MCW/LRP’s). However, this list is not intended to be all 

encompassing.

1. Adequate lighting.

 2. Inspection trays and pans, white enamel or plastic.

 3. Magnification lens (3 to 5 power recommended). 

 4. Metal ruler (32nd inch graduation). 

 5. Paper plates.

6. Paper cups.

7. Paper towels.

8. Scissors, general use (must be strong enough to easily cut menu bags and flexible

 pouches). 

 9. Tape (for retaping menu bags and cases).

 10. Sharpie Pen.

 11. Alcohol swabs/wipes.

 12. Paper, white, chart size.

 13. Paper, wax impregnated, white roll.

 14. Sharp knife, box cutter, or scalpel that can be sanitized.

15. Number 2 stylus.

 16. Bottle water (for rinsing palate).

 G. Definitions. 

1. Monograph. An information and instruction sheet that provides the inspection activity 

with a description of a (MCW/LRP) component, to include normal characteristics and signs of 

deterioration; as well as special instructions on how to examine the item. Special notes concerning 

inspection techniques are also included in some Monographs. Monographs can be accessed at 

https://www.dscp.dla.mil/subs/support/qapubs/appc/mono-c.asp.

2. Component Classification. The Monograph index indicates the classification for each 

component. Component classification is determined by coordination of the Surgeon General and

the Food Service Headquarters of the Military Services. See Table N.

a. Primary. Any individual component in the (MCW/LRP) which, if 

unserviceable, will make the meal nutritionally inadequate for any method of intended use. 
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 b. Secondary. Any individual component in the (MCW/LRP) which, if 

unserviceable, will reduce the nutritional value of the meal but will not render the meal unfit for its 

intended purpose.

 c. Ancillary. Any component in the (MCW/LRP) which contributes little or no 

nutrition to the meal and if unserviceable, will not cause the meal to be nutritionally deficient for 

any intended use.

3. Major A Defect. This classification should be used for defects that are likely to cause 

hazardous or unsafe conditions for individuals using, maintaining, or dependent upon the product. 

The words “are likely to” are important. They do not mean “could possibly” since it is always 

possible to develop grand scenarios that transform trivial happenings into major catastrophes. 

Therefore, the use of this classification requires experience, prudence and sound judgment.

4. Major B Defect. These are defects that are not hazardous or unsafe. However, they may 

restrict the use of the product or make its consumption unlikely under the conditions for which the 

rations were originally designed. Examples: Extreme color (darkening), odor (rancidity), or flavor 

(bitterness) changes in primary components of a ration that makes them unlikely to be consumed 

under normal field conditions where resupply or alternative feeding strategies are available. 

However, under more restrictive conditions the components could be consumed without concern 

that illness could be produced. 

5. Minor Defect. These are defects that make the product less useful than it should be, but 

not seriously so. Minor defects usually do not affect serviceability. However, their identification is 

important since they often reveal early signs of deterioration and can be detected before the item 

reaches a condition that makes its consumption unlikely under conditions of normal use. Their 

early detection may lead to a predictive intervention by the accountable officer to ensure 

consumption before the component or menu loses its serviceability. 

6. Product Codes.

 a. Assembly Code Information/Assembler’s lot number. Contract and 

component identification markings found on the shipping container, ration bags, and/or accessory 

bags that reflect ration assembly information only (e.g., assembly contractor, date of pack, 

assembly lot numbers, Inspection Test Date (ITD), etc).

 b. Component Code Information/Component Lot Number. Item identification 

markings found on the primary package and, when applicable, the secondary package (e.g., 

thermostabilized pouch cartons) that reflects the producer's name, the USDA Establishment 

Number, the production lot number of the component, the nomenclature, etc.

 7. Action Number (AN). A number which, when reached or exceeded, indicates

additional inspection is necessary or indicates a component has deteriorated beyond acceptable 

limits.

 8. Condition Coding. Traditionally, condition codes have been based primarily on 

estimates of remaining shelf-life. (MCW/LRP) serviceability will be determined based on the 
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usability status of all menus. However, to aid accountable officers in choosing the best disposition 

option, inspectors will provide them the best possible estimate of remaining shelf-life. A list of 

applicable condition codes and their descriptions are as follows:

 a. Condition Code A (issuable without qualification/fully useable): Refer to 

Table L.

 b. Condition Code B (issuable with qualification/limited or restricted use): Refer 

to Table L. Accountable officers are required to determine what qualifications will be specified in 

order to issue Condition Code B stock (e.g., issue with instructions to consume as soon as possible; 

or to replace specific components with supplements, provided that the inspector has determined 

that supplementary components are available).

 c. Condition Code H (unserviceable/unusable - destroy in accordance with local 

policy): Refer to Table L. This classification will be used only when the entire lot has been 

deemed unserviceable.

 d. Condition Code J (laboratory testing, medical hold rework, reclassification, or 

pest activity): Refer to Table L. Any item on hold pending laboratory analysis, rework, or 

awaiting authority for disposal.

 e. Condition Code L (warranty action): Any item placed on hold pending

warranty action. Warranty inspections will be directed by the contracting officer and/or the chainof-command. Inspectors who are asked to perform a warranty inspection will be supplied with 

specific sampling and inspection instructions.

 9. Ration Usability. A method of classifying individual rations based on the condition of 

each type of component (primary, secondary, and ancillary) contained in the ration. The usability 

classifications are: fully useable; limited use; restricted use, and unusable (refer to Table L). Once 

the usability status of each ration is determined, a lot may be “Condition Coded”. 

10. (MCW/LRP) Lot Serviceability. Two factors are considered when determining the 

overall serviceability of a MCW/LRP lot. First the lot is condition coded using Table L and then 

the integrity of the packaging and packing is considered. It is recognized that the status of a

MCW/LRP lot initially declared unserviceable may change as the result of a rework effort or 

special instructions provided by the accountable officer at/prior to issue.

11. Time-Temperature Indicator. A small label attached to the outer case used to

monitor storage conditions. The TTI should be used as a tool only, and shall not be the sole factor 

for determining disposition of rations in storage.

12. Abrasion. A break or crack in the outer lamination of the flexible pouch. 

13. Foldover wrinkle. Pouch material is overlapped on itself in the seal area that reduces 

the closure seal to less than 1/16 inch. 

14. Entrapped Matter. Foreign material may be trapped in the seal area, when the pouch 
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is sealed or bonded. Entrapped matter weakens the seal, but as long as there is 1/16 inch of 

continuous seal all the way across the seal area (i.e. from one side of the pouch seal to the other), 

then the seal is considered acceptable.

15. Delamination. Delamination is the separation of laminated films in a flexible 

laminated pouch. 

16. Stress Crack. It is possible that the foil barrier layer in the MCW/LRP pouch material 

may break, but the outer layer (lamination) of polyester is still intact. This would be called a stress 

crack and it is not scored as a defect.

17. Barrier Layer. For an MCW/LRP flexible pouch this is the lamination (foil) that 

prevents transmission of light, water vapor, or oxygen into out of the flexible pouch.

18. Product Contact Layer. For an MCW/LRP flexible pouch, this would be the inner 

lamination (polymeric film layer) which is in contact with the food. 

19. Adhesive. Bonding material that binds the laminations (thin sheets of Polymeric film 

layer, foil, polyester, or nylon) that make up the flexible pouch material.

20. Inspection Module. In Operational Rations, the word module typically means a set of 

boxes whose combined contents yield the components necessary to feed one meal to a given 

number of soldiers. For the purposes of MCW/LRP inspection, we will refer to a full/complete 

single case as an inspection module. This is meant to minimize confusion. The unit of issue is a 

single case (or box). In order to make sure that inspection covers all the menus/components during 

inspections, inspectors will make use the term “inspection modules”. An inspection module is a 

full/complete case. 

21. Commercially Sterile. Food that is free of all pathogens and those spoilage organisms 

capable of growth during normal storage and transportation conditions. Normal transportation and 

storage temperature is defined as 80F or less. 

II. ROUTINE INSPECTION GUIDANCE.

 A. STEP 1: Cursory or Full Inspection. A complete receipt inspection is required unless:

1. The Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP) rations are 

delivered to the installation directly from the assembly plant, a full receipt inspection is not 

required. Inspect these deliveries only for transportation damage/obvious defects. 

2. Normally, rations received will receive a full destination inspection. If the depot or 

storage location that the rations were received from performed a cursory inspection, then a full 

receipt inspection shall be performed at destination. The Meal, Cold Weather/Food Packet, Long 

Range Patrol (MCW/LRP) rations are delivered from a depot or other installation and a current 

(within the last 30 days) inspection report, completed at the point of origin (for example, a depot, 
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not another installation that received the same lot) accompanies the shipment. The accompanying 

inspection report should match the lot number and manufacturer/assembler information on the 

shipping container, plus the delivery origin. 

 B. STEP 2: Evaluation of Storage Conditions (Surveillance).

 1. Storage conditions vary significantly. MCW/LRP rations may be stored in small 

quantities, but it is more likely that these rations will be maintained in a warehouse until shipped to 

support a military exercise or engagement. Ration storage areas should be clean, dry, and not 

subject to extreme temperatures. The facility should be free of pests in accordance with:

 a. MIL-STD-904B, Detection, Identification, and Prevention of Pest Infestation of 

Subsistence.

 b. TG-38 Protecting Meals Ready-To-Eat Rations (MREs) and Other Subsistence 

During Storage. Although this is primarily written for MREs it is still applicable to MCW/LRP’s. 

 2. When multiple pallets of rations are warehoused, the storage facility should meet the 

additional standards of MIL-STD-3006C, Requirements for Food Establishments (Appendix 

A, Only). MCW/LRP’s cannot be stacked more than 4 pallets high without the use of storage 

aids, pallet racks/pallet sets, etc. These pallet racks/pallet sets should support the full weight of

any additional pallet(s) above, and shall not be in contact with or supported by the pallets 

beneath. Temperature history of storage locations must also be considered when 

recommending/determining when the next inspection is due.

 

 3. All cases opened for inspection, or damaged, shall be recouped or repaired in a 

manner sufficient to ensure protection of the products during subsequent storage and handling. 

Cases will be back filled so that no more than one case will have less than the required number 

of menus as indicated on the shipping container marking/labeling. 

 4. All ration food component shelf-life’s are shortened by high temperatures. Ration 

storage temperatures in excess of 80°F should be reported to DLA Troop Support-FTR and 

DLA Troop Support-FTRE.

 C. STEP 3: Determine If Grand Lotting Is Appropriate.

1. Lotting procedures will be as follows:

 a. Contractor's lots are composed of rations from the same assembly contractor, 

having the same contract number and lot number, and stored under substantially similar storage 

conditions.

 b. Grand lots for the purpose of MCW/LRP inspections will be composed of 

rations from the same assembly contractor that have the same contract number. Grand lots will 

contain rations from two or more contractor's lots as long as the contractor (assembler) and 

production year are the same. Additionally, the rations must have been stored under substantially 
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similar storage conditions (Check the TTI values on cases from each contractors lot, they should 

be nearly the same). Samples from grand lots must represent all individual lots proportionally, 

even if the next highest sample size must be used. Identity of samples from each sublot must be 

maintained throughout the inspection. This will be done by marking the menu bags with the lot 

code from the case that the menus are drawn from.

2. When the action number is reached or exceeded during routine/normal inspection of a 

grand lot, complete the routine/normal inspection of the grand lot and then perform a special 

inspection of the affected component(s) from the nonconforming lot(s).

3. Defective contractor's lots will be segregated from grand lots and inspected

individually when one or more of the following occurs:

a. A Major A defect is found in the contractor’s lot.

 b. The Major B or Minor defects found seem to be concentrated in one or more of 

the contractor's lots comprising the grand lot.

 c. The inspector determines for any reason, based on initial grand lot inspection 

results, that inspection of each individual contractor's lot is necessary.

 4. Grand Lotting is encouraged (to conserve inspection resources) whenever it is

considered appropriate by the inspection activity. Grand lotting will not be used when performing 

warranty inspections or on inspections of lots reported as possibly having wholesomeness 

deficiencies.

 D. STEP 4: Determine Lot Size.

1. Lot size is expressed as the total number of inspection modules, menus, or components 

as appropriate:

 a. For inspection of shipping containers, verify total number of modules/cases.

 b. For inspection of Menu Bags and contents (including accessory bags), the sample 

unit is the menu, and the lot size would be the total number of menu bags in the lot. To determine 

this multiply the total number of inspection modules by 12.

 E. STEP 5: Inspect Shipping Containers and Selection of Menu Samples.

1. IAW Table A, select the appropriate sample size for shipping container examinations.

Obviously damaged shipping cases should not be selected unless they are truly representative of the 

lot. Damaged cases should be set aside, inspected, and salvaged separately.

2. Using the defects listed in Table C, the inspectors should check each sample case

for loose straps, different type straps on one or more cases than those on the majority of the lot, or 

previously opened boxes. While these indicators may be the result of tampering, each may also be 
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due to other reasons (e.g., a wholesale rework of a lot). Inspectors should contact their supervisors 

for guidance if pilferage or tampering is suspected.

3. Open the sample cases to determine how many different menus they contain.

While the MCW/LRP was designed to have 12 total menus, one of each different type of menu, in 

each case, inspectors may encounter double packing of one or more menus.

4. Using defects listed in Table C, observe each case for signs of rodent damage or insect 

infestation. Post infestation findings on the inspection report, to include:

 a. Whether or not the pests were alive or dead.

 b. Identification of the pests (preferably based on entomological or laboratory 

identification).

 c. Probable origin of pests (see DLA Troop Support Handbook 4155.2, paragraph 

XIII.).

 d. Probable movement of pests. For example, from outside the shipping

container into the menu bags or vice-versa. 

 F. STEP 6: Perform Closed Package Inspection of Menu Bags.

1. IAW Table D, select the appropriate number of menus being sure the samples are

proportionally representative of the menus in the lot.

2. If the inspection lot has been grand lotted, always mark each menu bag with the

assemblers lot code from the case from which the menu was taken. Use a sharpie or a self-adhesive 

label or some other method that will not easily rub off. The assembler’s lot code is a four digit 

number (Julian Date) taken from the side panel of the case. In this way, if the action number is

exceeded, then the inspector can determine whether all the contractor’s lots require a Special 

Inspection. It is also recorded on the inspection report for each defect even if the action number is 

not exceeded. 

3. Inspect for defects listed in Table F.

 G. STEP 7: Perform Closed Package Inspection of Menu Bag Contents Including 

Accessory Bags and Accessory Bag Contents.

1. Select samples from the menu bags selected in accordance with II. F. Step 6.

 2. Inspect menu bag components in accordance with Defect Table G. Inspect accessory 

bags and their components IAW Defect Table G. When inspecting flexible and thermostabilized 

pouches, use the following Non-Destructive Open package Inspection (NDOPI) method:

3. Open the menu and accessory bags.
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 a. Remove pouch from protective carton (if there is one).

 b. Lay pouch on flat surface; check for swelling.

 c. Visually scan both sides of the surface of the pouch. Use the light source by 

changing the position of the pouch in relation to the light source to better spot anomalies, such as 

delamination. Run fingers along both sides of the pouch surface, particularly along the ridges 

of wrinkled areas, feeling for breaks in the outer layer of the laminate. These will feel like small 

snags. Using a nylon is a good way to find abrasions or draw a stylus gently across the possible 

abrasion. It may also be helpful to examine possible abrasions with a magnifying glass.

 d. Press down firmly on the pouch, pushing the food towards the outer edge.

 e. Look at the edge of the pouch, looking for indication that product has leaked through 

the pouch seal.

 f. Examine the seal area around the pouch. Look for abnormalities.

3. When inspecting freeze dried entrees and other freeze dried items, use the following 

Non-Destructive Open package Inspection (NDOPI) method:

 a. The filled and vacuum seal pouches shall be visually examined for conformance to 

the vacuum requirement. The sealed pouch shall continue to exhibit tight adherence to the surface 

contours of the contents when a pulling force is applied at the top and bottom seal. This force shall 

be applied by holding the top and bottom seal between thumb and forefinger of each hand, while 

simultaneously exerting a slight pull with both hands. Any evidence of loss of vacuum shall be 

classified a Major defect. 

 

4. Thoroughly examine all pouches within the menu bag under a good light source and, if 

available, with the aid of a magnifying glass. When a component exhibits more than one defect, it 

will be classified by the most serious defect it possesses. However, for the purpose of gathering 

additional information, the lesser defects will also be noted. 

 H. STEP 8: Perform Destructive Open Package Inspection (DOPI).

1. Open package inspection will be performed in accordance with Table H and those 

defects listed in Table J. Select menu bags that did not already have defects noted during the 

closed package inspection. Use the following procedures for inspecting each flexible pouch and 

thermostabilized pouch in the DOPI sample:

 a. Lay pouch on flat surface; check for swelling.

 b. Visually scan both sides of the surface of the pouch. Use the light source by 

changing the position of the pouch in relation to the light source to better spot anomalies, such as 

delamination. Run fingers along both sides of the pouch surface, particularly along the ridges 
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of wrinkled areas, feeling for breaks in the outer layer of the laminate (abrasions). These will feel 

like small snags. Using a nylon is a good way to find abrasions or draw a stylus gently across the 

possible abrasion. It may also be helpful to examine possible abrasions with a magnifying glass. 

 c. Press down firmly on the pouch, pushing the food towards the outer edge.

 d. Look at the edge of the pouch, looking for indication that product has leaked through 

the pouch seal.

 e. Examine the seal area around the pouch. Look for abnormalities such as foldover 

wrinkles or entrapped matter.

 f. Using a sharp scalpel-type knife that is sanitary, make an “X” incision across

the body cavity. Peel back the flaps.

 g. Look at the food, smell it, and transfer to a plate for sensory exam.

 h. Clean pouch and determine if the seam areas are intact by running a Number 2 stylus 

down the now exposed inner surface of the pouch seal area, and using a magnifying glass if 

necessary. The purpose of this is to determine if there are weak seal areas or channels that were 

plugged by the food inside the pouch.

2. Inspectors should refer to the component monographs for information relative to the 

product's normal characteristics, the most likely deteriorative conditions to be observed and any 

unique inspection information and special notes concerning the item. Monographs contained in the 

MCW/LRP can be accessed at https://www.dscp.dla.mil/subs/support/qapubs/appc/mono-c.asp.

3. Each component of the sample DOPI menus (including all accessory items) will be 

opened and inspected. If no Major A or Major B defects are noted and the action number for minor 

defects is not exceeded during normal open package inspection, this phase of the inspection should 

be considered complete.

4. Classify each defective component by the most serious defect it possesses.

 I. STEP 9: Recording Results.

1. Record the following information for all defective components:

 a. Menu number. 

 b. Assembler's lot number. 

 c. Component nomenclature and code.

 d. Processor's and/or plant name (if available).
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 e. Defect Table.

 f. Defect number.

 g. Specific defect code (if applicable).

 h. Narrative description of defect (if necessary). Note: Anytime an inspector uses the 

defect description for “other”, they will need to enter a description to complete the report.

 i. Tally defects (Major A, Major B, Minor) according to type of components.

2. All components observed during the inspection with Major A or Major B defects

will be discarded (whether they are part of the sample or not). Components not exhibiting defects 

or those exhibiting only minor defects may be reassembled into the lot.

3. Component packages with a Major A or Major B packaging defect (other than swelling) 

should be opened to evaluate the effect the defect has on the product. Any findings should be 

recorded as a note on the inspection record. Do not taste product from defective pouches. 

NOTE: This inspection is an exception to normal destructive open package inspection (DOPI), 

during which product is given a sensory examination and compared to criteria found in the 

applicable monograph.

 J. STEP 10: Determine if Special Inspection is Required. Special inspection is normally 

required when any action number is reached/exceeded. However there are rare occasions when an 

action number may be exceeded and it may be appropriate to waive the Special Inspection. This 

would normally be a situation in which it can be determined that there is degradation through out 

the grand-lot. For example a situation in which the entire lot is heat stressed or infested. If the TTI 

value is 4 or 5 and the Normal Inspection shows that multiple components are heat stressed in 

numbers in excess of the action numbers. If a Special inspection is deemed necessary, go to 

Section III for procedures.

 K. STEP 11: Determine Disposition. Disposition based on routine inspection results will be 

determined when no Major A or Major B defects were noted or the action number for minor 

defects combined has not been reached.

1. The Condition Code of a lot may only be downgraded based on special

inspection results or if a factor such as heat stress or infestation causes uniform degradation 

throughout the lot.

2. If deemed necessary, samples may be submitted to the appropriate supporting laboratory. 

The lot will then be placed in Condition Code J pending results of the tests.

 L. STEP 12: Provide Results and Recommendations to Accountable Officer/Agency.

1. Complete DLA Troop Support Form 5117, and provide copy of report to accountable 

officer.
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2. Currently there is no VETCOM database to report inspection results. You can find a 

writable version of the DLA Troop SupportForm 5117 at the following website, 

https://www.dscp.dla.mil/subs/support/qapubs/appa/5117.pdf.

 M. STEP 13: Scheduling the Next Surveillance Inspection.

1. Condition Code A – Reinspect in 6 months if this lot is in stock, If average storage 

temperatures are between 80-100F, inspect within 3 months. If average storage temperatures are in 

excess of 100F, inspect within 1 month. 

2. Condition Code B – Reinspect within 3 months if this lot is still in stock and if average 

storage temperatures are between 80-100F. If average storage temperatures are in excess of 100F, 

inspect within 1 month. 

III. SPECIAL INSPECTION GUIDANCE. During a Special Inspection, the inspector pulls an 

additional quantity of only those components that met or exceeded the Action Numbers during the 

Normal Inspection. All defective samples will be classified by the most serious defect they possess. 

If you are performing a grandlot inspection and defects are present for a particular lot or lots, 

complete the Normal Inspection and then perform a Special Inspection on the lot(s) that require 

further examination. There may be situations in which it is not necessary to perform a Special 

Inspection. Normally this would be due to a deteriorative condition throughout the lot that is 

readily apparent during the Normal Inspection. Possible examples would be heat stress or 

infestation throughout the lot. When Action Numbers are exceeded, but the inspector believes that 

a Special Inspection is not necessary, then the inspector must discuss this with his chain-ofcommand and request approval to forego the Special Inspection. The approving officer and the 

reason for not performing the inspection should be documented on the inspection report. 

 A. STEP 1: Determine Lot Size. Initially determine lot size of the individual suspected 

defective components as determined during routine inspection (reached/exceeded Action Number). 

Each defective component will be inspected as a separate lot. To determine component lot size, 

you must determine which menus contain the defective component(s) utilizing Table M and the 

previous inspection results. These menus will be the only menus selected for the special 

inspection.

 B. STEP 2: Determine Sample Size for Each Component and Select Samples.

1. Sample size will be determined in accordance with Table B, E or I. Special

Inspections are performed only on contractor’s lots.

2. Inspect IAW applicable defect table (Table F, G or J).

 a. The sample size for each component involved will dictate the minimum number of 

cases that must be selected for special inspections.

 
 APP C

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 C. STEP 3: Perform Inspection of Selected Components. This will be done in the same 

manner as performed on individual components during Normal Inspection, to include pouch 

examination, DOPI, and comparison with characteristics in the monographs.

 D. STEP 4: Determine Disposition of the Lot.

1. If none of the Action Numbers (ANs) are reached or exceeded, each menu is considered 

to be fully useable and the Condition Code of the lot may remain unchanged.

 2. Compare defects noted with the ANs for each type of component (primary, secondary, 

ancillary) and use the criteria in Table L to determine the condition code of the lot. 

 E. STEP 5: Provide Results and Recommendations to Accountable Officer/Agency. 

1. Complete DLA Troop Support Form 5117, and provide copy of report to accountable 

officer.

2. Currently there is no VETCOM database to report inspection results. You can find a 

writable version of the DLA Troop Support Form 5117 at the following website, 

https://www.dscp.dla.mil/subs/support/qapubs/appa/5117.pdf.

3. If rations are placed in less than condition code A, notify DLA Troop SupportFTRE/FTSA telephonically @ (215) 737-7773/4477/7771 (DSN 444).

IV. SAMPLING AND EXAMINATION TABLES.

TABLE A 1/ 2/

SAMPLING CRITERIA FOR INSPECTION OF

SHIPPING CONTAINERS (NORMAL INSPECTION)

LOT SIZE

(CASES)

SAMPLE SIZE

(CASES)

DEFECT CLASS ACTION 

NUMBER

0-500 5 Major B

Minor

1

3

501-35,000 20 Major B

Minor

2

8

35,001-500,000 32 Major B

Minor

3

11

> 500,001 50 Major B

Minor

4

15

1/ For use with Table C.

2/ American National Standard ANSI/ASQ Z1.4-2003 was the basis for the sampling tables within 

this appendix.
 APP C

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TABLE B 1/

SAMPLING CRITERIA FOR INSPECTION OF SHIPPING 

CONTAINERS (SPECIAL INSPECTION) 1/ 2/

LOT SIZE

(CASES)

SAMPLE SIZE

(CASES)

DEFECT CLASS ACTION NUMBER

1-150 5 Major B

Minor

1

3

151-500 20 Major B

Minor

2

8

501-1, 200 32 Major B

Minor

3

11

1, 201-3, 200 50 Major B

Minor

4

15

3, 201-10, 000 80 Major B

Minor

6

22

10, 001-35,000 125 Major B

Minor

8

31

> 35, 001 200 Major B

Minor

11

45

1/ For use with Table C.

TABLE C 1/ 2/ 3/

SHIPPING CONTAINER DEFECTS

CATEGORY DEFECT

 MAJ B MINOR

 501 

 502

 601

 616

Evidence of rodent or insect infestation on or in 

the shipping container. 2/ 

Container damaged, contents exposed or 

affected.

Container damaged, contents not exposed or 

affected.

Missing TTI (as applicable).
 APP C

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618

 

619

 

 620

 623

Shrink Wrap is torn or does not cover all four 

sides.

TTI is attached to case strap (as applicable).

Exterior of case shows mold growth.

Case strap or straps missing.

1/ For use with Table A and B. 

2/ Requires immediate corrective action according to local Pest Management Program.

3/ Defect number 616 may not apply to this ration.

TABLE D 1/ 2/ 3/

SAMPLING CRITERIA FOR CLOSED PACKAGE INSPECTION OF

MENU BAGS AND CONTENTS INCLUDING ACCESSORY

BAGS AND CONTENTS (NORMAL INSPECTION)

LOT SIZE

(Menus)

SAMPLE SIZE

(Menus)

DEFECT CLASS ACTION NUMBER

ALL Lot Sizes 32

Major A

Major B

Minor

1

1

11

1/ For use with Table F and G.

2/ Sample menus will be selected from the shipping containers selected for the Table A

examination.

3/ All defects noted on menu bags and contents including accessory bags and contents will be

combined and compared to the normal inspection action numbers.

TABLE E 1/ 2/

SAMPLING CRITERIA FOR CLOSED PACKAGE INSPECTION OF MENU 

BAGS AND CONTENTS INCLUDING ACCESSORY BAGS

AND CONTENTS (SPECIAL INSPECTION)

LOT SIZE

(Menu/Component)

SAMPLE SIZE

(Menu/Component)

DEFECT CLASS ACTION 

NUMBER

All lot sizes 32

Major A

Major B

Minor

1

3

11

1/ For use with Table F and G.

2/ On special inspections, compare separate component inspection results to the action numbers.
 APP C

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TABLE F 1/ 2/

UNOPENED MENU BAG DEFECTS

CATEGORY DEFECT

MAJOR MAJOR MINOR

 A B

 503

 514

 

 602

Rodent damage/insect infestation of menu bag.2/

Less than 12 menus in a case.

Visible tear/cut/hole/open seam in menu bag. 

1/ For use with Tables D and E.

2/ Requires immediate corrective action according to local Pest Management Programs. 

TABLE G 1/ 2/ 3/ 4/ 5/ 6/ 

CLOSED PACKAGE DEFECTS OF 

FOOD COMPONENTS AND ACCESSORY BAG ITEMS

CATEGORY DEFECT

 MAJOR MAJOR MINOR

 A B

 401

 402

 

 

 406

 504

 

 505

 506

 507

 

Swollen pouch. 3/ 

Tear/cut/hole/open seal in primary package of 

peanut butter cheese spread, or dehydrated 

entrée/component.

Menu bag is missing an entrée.

Rodent damage/insect infestation of accessory 

bag. 2/ 

Complete loss of menu. 4/ 

Tear/cut/hole/open seal in primary package 

(other than those covered by defect 402 or 

608). 

Inadequate vacuum with moderate to extreme 

effect on product. 5/ 
 APP C

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 508 

 

 509

 

 

 

 

 513

 

 

 515

 

603

 

604

 605

 608

 609

 610

 617

 

 621

 622

Foldover wrinkle extending into the seal such 

that the closure seal is reduced to less than 1/16 

inch (flexible and thermostabilized pouches 

only). 

Presence of entrapped matter (for example, 

product, moisture, grease, etc.) that reduces the 

closure seal to less than 1/16 inch, or seal area 

width not a continuous 1/16 inch around the 

pouch.

Missing Secondary Component from menu 

bag, or primary component other than the

entrée is missing.

Accessory pouch missing from the menu bag. 

Visible tear/cut/hole/open seam in accessory 

bag.

Rupture of normal appearing cheese spread or 

peanut butter package when kneaded. 

Presence of delamination when multi-layered 

laminate is used. (not applicable to dehydrated 

components).

Tear/cut/hole/open seal or loose lid (hot sauce) 

in package of ancillary component.

Presence of delamination when multi-layered 

laminate is used. (dehydrated components). 

Abrasion in the exterior surface of flexible or 

thermostabilized pouches.

Ancillary component missing from the menu 

bag.

Missing tear notch on food component or 

accessory bag.

Spoon or eating utensil missing from the menu

bag.

1/ For use with Table D and E.

2/ Requires immediate corrective action according to local Pest Management Programs. 

3/ Cake items often exhibit more internal air than thermostabilized items. Do not score as swellers 

due solely to their naturally puffy appearance. 
 APP C

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4/ Score when one or more defective components cause the entire menu to be unserviceable. For 

example, one or more leaking, ruptured, or contaminated packages may affect the other 

components. See Table K for further explanation.

5/ See component Monograph (defects 507 and 606 apply to vacuum packaged items only).

6/ See component Monograph. 

TABLE H 1/ 2/ 3/

SAMPLING CRITERIA FOR DESTRUCTIVE OPEN

PACKAGE INSPECTION (DOPI) (NORMAL INSPECTION)

LOT SIZE

(Menus)

SAMPLE SIZE

(Menus)

DEFECT CLASS

AND ACTION NUMBERS

MAJ A MAJ B MIN

12-3,000 12 1 1 11

3,001-6,000 24 1 1 15

6,001-36,000 36 1 1 22

36,001 or more 48 1 1 33

1/ For use with Table J.

2/ Sample menus will be selected from the shipping containers selected for the Table A 

examination.

3/ All defects noted on menu bags and contents including accessory bags and contents will be

combined and compared to the normal inspection action numbers.

TABLE I 1/ 2/

SAMPLING CRITERIA FOR DESTRUCTIVE OPEN

PACKAGE INSPECTION (DOPI) (SPECIAL INSPECTION)

LOT SIZE

(Components)

SAMPLE SIZE

(Components)

DEFECT CLASS 

AND ACTION NUMBERS

MAJOR A MAJOR B MINOR

12-3,000 12 1 1 8

3,001-6,000 20 1 2 9

6,001-36,000 32 1 3 10

36,001 or more 50 1 3 11

1/ For use with Table J.

2/ Not more than five DOPI component samples will be selected from a sample case when 

performing a special inspection. 
 APP C

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TABLE J 1/ 2/ 3/

DESTRUCTIVE OPEN PACKAGE INSPECTION (DOPI) DEFECTS

CATEGORY DEFECT

 MAJOR MAJOR MINOR

 A B

 403

 404

 405

 

 

 510

 

 511

 512

 611

 612

 613

 614

 615 

Evidence of rodent damage/insect infestation in product. 

/2 

Product off conditions as evidenced by abnormal odor, 

color, flavor or texture suggesting contamination and/or 

spoilage for no apparent reason (e.g., package failure not 

evident).

Foreign material present, affecting wholesomeness (e.g., 

glass, metal, wire).

Primary component fails to rehydrate (moderate to 

extreme) or dissolve (extreme).

Moderate to extreme texture, odor, color or flavor 

change in a primary component not affecting

wholesomeness (product unlikely to be consumed under 

conditions of intended use).

Mechanical damage to primary component significantly 

affecting serviceability.

Slight texture, odor, color or flavor change in a primary 

component not affecting wholesomeness.

Primary component fails to rehydrate (slight) or dissolve 

(slight to moderate).

Moderate to extreme texture, odor, color or flavor 

change in a secondary or ancillary component not

affecting wholesomeness.

Secondary or ancillary component fails to rehydrate or 

dissolve (moderate to extreme).

Evidence of mechanical damage to secondary or 

ancillary component significantly affecting 

serviceability (e.g., crushed gum).
 APP C

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1/ For use with Table H and I.

2/ Requires immediate corrective action according to local Pest Management Programs.

3/ Specify defect(s) observed. Enter all specific defect codes that apply and a narrative description 

when appropriate.

TABLE K

SPECIFIC DEFECT CODES

 A. INSECT / RODENT

 A1. Rodent.

 A2. Insect.

 A3. Other (describe).

 B. PACKAGING, PACKING, MARKING, LABELING AND UNITIZATION

 B1. Essential case markings missing.

 B2. Essential case markings illegible.

 B3. Essential case markings incorrect.

 B4. Essential Labeling missing.

 B5. Essential Labeling illegible.

 B6. Essential labeling incorrect.

 B7. Improperly unitized load.

 B8. Unit load failure.

 B9. Missing tear notch.

 B10. Tear notches ripped or torn. 

 B11. Sifter (see Monographs).

 B12. Inadequate vacuum.

 B13 Delamination (separation of layers in laminate material).

 B14. Foldover wrinkle.

 B15. Entrapped matter or seal area width not a continuous 1/16 inch around the pouch.

 B16. Abrasion.

 B17. Sweller.

 B18. Leaker.

 B19. Other (describe).

 C. TEXTURE CHANGES

 C1. Too thick or pasty.

 C2. Chewy / gummy.

 C3. Mealy.

 C4. Tough / stringy.

 C5. Caked or hardened.

 C6. Brittle.

 C7. Crumbly, cracking.

 C8. Excessively dry (not applicable to freeze dried products).

 C9. Loss of crispness.

 C10. Soft / mushy.

 C11. Curdled.

 C12. Gritty / grainy.

 C13. Spongy / rubbery.

 C14. Syneresis (The contraction of a gel, or a homogeneous colloid system, when left

 standing separates into two phases: a coherent gel and a liquid. A good example

 is the separation or weeping of liquid of liquid from a gelatin mold when left 

 sitting in a refrigerator too long.).

 C15. Liquefaction (passing from dry, solid, or semi-solid) to a liquid state (e.g.,

 complete loss of gel structure in jelly component).

 C16. Caramelized.

 C17. Watery gravy or excessive product juices (probably due to product formulation

 and/or time-temperature abuse).
 APP C

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 C18. Honeycombing.

 C19. Sedimentation/Coagulation/gelation (beverage base).

 C20. Other (describe).

 D. ODOR CHANGES

 D1. Medicinal, vitamin-like.

 D2. Chemical odor, solvent-like/turpentine/paint-like.

 D3. Plastic-like.

 D4. Hay-like (oxidized).

 D5. Fermented.

 D6. Scorched/burnt.

 D7. Sulfur-like.

 D8. Musty, moldy, mildew.

 D9. Overripe.

 D10. Not ripe.

 D11. Stale.

 D12. Cardboard.

 D13. Soured.

 D14. Putrid.

 D15. Acidic/vinegary.

 D16. Other (describe).

 E. FLAVOR CHANGES

 E1. Loss of flavor, flat, bland.

 E2. Chemical flavor, solvent-like, turpentine/paint-like.

 E3. Medicinal, vitamin-like.

 E4. Plastic-like.

 E5. Hay-like (oxidized).

 E6. Bitter.

 E7. Burnt.

 E8. Soapy.

 E9. Musty, moldy, mildew.

 E10. Rancid (this may also be an odor change).

 E11. Stale.

 E12. Fermented.

 E13. Earthy.

 E14. Tart, acidic.

 E15. Overripe.

 E16. Green, not ripe.

 E17. Tobacco.

 E18. Sweet, perfume like, flowery.

 E19. Metallic.

 E20. Excessively over-processed / scorched.

 E21. Canned (over heat processed/retorted).

 E22. Putrid (this may also be an odor change).

 E23. Sour.

 E24. Excessively salty.

 E25. Other (describe).

 F. APPEARANCE CHANGES

 F1. Darkened.

 F2. Bloomed, blotchy (e.g., chocolate).

 F3. Oily, oiled-off (partial disintegration of an oil in water emulsion whereby a film,

 pockets, or droplets of oil form on the surface of the product or within the product).

 F4. Off-color (e.g., pink, off-white, reddish, green).

 F5. Cloudiness (beverage bases except orange).

 F6. Webbing (caffeine leeching).

 F7. Other (describe).

 G. FOREIGN MATERIAL

 G1. Potentially hazardous (e.g., glass, splinters, metal).
 APP C

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 G2. Not potentially hazardous.

 G3. Other (describe).

 H. COMPLETE LOSS OF MENU (Does Not Consider Caloric Count)

NOTE: The purpose of this defect category is to enable inspectors and evaluators of the inspection data to properly 

identify menus that contained one (or more) leaking component that adversely affected the entire meal. For example, 

if an applesauce pouch leaks, the entire menu may be unfit for use because of the mold growth that would likely 

occur inside the menu bag. 

 H1. Due to one leaking or ruptured component.

 H2. Due to more than one leaking or ruptured component. 

 H3. Due to one or more components contaminated by insecticide/pesticide.

 H4. Due to one or more components contaminated by an unidentified substance.

 H5. Other (describe).

 J. MISSING COMPONENTS/MENUS

 J1. Required component(s) missing from menu. 

 J2. Required menus missing.

 J3. Required eating utensil (spoon) missing.

TABLE L 1/ 2/ 3/ 4/ 5/

CONDITION CODE CRITERIA

DEFECTS FROM SPECIAL INSPECTION RESULTS

(COMPONENTS THAT EQUALS OR EXCEEDS

AN ACTION NUMBER)

 CATEGORY

 CONDITION CODE A MAJOR A MAJOR B MINOR

 Primary

Secondary

Ancillary

0

 0

0

0

 1 

 1

1

 1

 1

CONDITION CODE B

Primary

Secondary

Ancillary

 0

0

 0

0

 2 

 2

1

 2

 2

CONDITION CODE H or J 

(see note 5) 

Primary

Secondary

Ancillary

1

 1

 1

2

 3 

 4

3

 4 

 4

1/ Lots determined to be unwholesome will be classified Condition Code J until final disposition is 

made by the responsible veterinarian.

2/ Each column lists the maximum number of components allowed to equal or exceed an action 

number for that category (Note this is the number of defective components with the same defect, 

not the total number of defects for the same component. For example, multiple observations of 

darkened hot sauce would be counted as one ancillary component with a Major B defect. Likewise, 

components that are identical except for the flavoring are also grouped together. If both the 

jalapeno cheese spread and the bacon cheese spread show significant darkening, that would be one 

secondary component with a Major B defect). 

3/ Each row lists the maximum number of components allowed to equal or exceed an action 

number by component classification.
 APP C

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4/ Compare the number of components from the inspection that equals or exceeds the special 

inspection action numbers for each category. If the number in any row/column intersection is 

exceeded, the lot must be downgraded to the next lower Condition Code.

5/ For lots that fail inspection and do not meet a serviceable condition code, a condition code of J 

or H is assessed. If it is necessary to send samples to the lab for food safety or production-related 

defects, or to investigate the lot further; then assess a condition code of J. If condition J is assessed, 

this will need to revised once the lab evaluation or investigation is complete. Changing the 

condition code after the report is submitted is the responsibility of the report approver. If the 

defects have a readily explainable cause, such as heat stress, physical damage, or infestation, than 

Condition Code H (condemnation) is appropriate. Condition Code L means that warranty action is 

pending. Warranty inspections will be directed by the contracting officer and/or the chain-ofcommand. Inspectors who are asked to perform a warranty inspection will be supplied with 

specific sampling and inspection instructions.

TABLE M 1/

Contents of the MCW/LRP, Ration

Menu 1 Menu 2 Menu 3 Menu 4

Spicy Oriental Chicken 

w/Rice

Beef Stroganoff 

w/Noodles Chili Macaroni Turkey Tetrazzini

Fig Bar Chocolate Sports Bar MRE Crackers 1/ Dessert Bar, Mocha

Ice Cream Sandwich Chocolate Covered 

Coffee Beans Cheese Spread 1/ MRE Crackers 1/

Dairyshake 1/ Raisin Nut Mix Soup, Noodle,

Ramen, Instant 1/ Cheese Spread 1/

MRE Beverage Base 1/ MRE Beverage Base 1/ Pan Coated Chocolate 

w/ Peanuts

Orange Beverage Base

Accessory Pack Accessory Pack Cappuccino 1/ Cappuccino 1/

Spoon Spoon Accessory Pack & 

Spoon

Accessory Pack & 

Spoon

Menu 5 Menu 6 Menu 7 Menu 8

Chicken & Rice Seafood Chowder Beef Stew Spaghetti w/Meat 

Sauce

Chocolate Cookies Shortbread Cookies Pound Cake 1/ Raisin Nut Mix

Toasted Corn Kernels Chocolate Covered 

Coffee Beans Toasted Corn Kernels Chocolate Peanut Spread

First Strike Bar, 

Cran-Raspberry Raisin Nut Mix Chocolate Cookies MRE Crackers 1/

Cappuccino 1/ MRE Crackers 1/ MRE Beverage Base 1/ Chocolate Disks, 
 APP C

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Pan Coated

Accessory Pack MRE Beverage Base 1/ Accessory Pack Sugar Free Beverage

Spoon Accessory Pack & 

Spoon Spoon Accessory Pack & Spoon

Menu 9 Menu 10 Menu 11 Menu 12

Rice & Chicken, 

Mexican

Scrambled Eggs 

w/Cheese, 

Western Omelet

Scrambled Eggs 

w/Bacon

Scrambled Eggs 

w/Cheese,

Western Omelet

Shortbread Cookies Granola w/Blueberries Oatmeal, Flavored 1/ Oatmeal, Flavored 1/

Smoked Almonds Chocolate Sports Bar Raisin Nut Mix Toaster Pastry

Dried Cranberries Filled, Pretzels 1/ Fig Bar Starch Jelly Candy

Dessert Bar, Chocolate 

Banana Orange Beverage Base Orange Beverage Base Dairyshake 1/

MRE Beverage Base 1/ Cocoa Beverage 

Powder

Cocoa Beverage 

Powder

Cocoa Beverage 

Powder

Accessory Pack Accessory Pack Accessory Pack Accessory Pack

Spoon Spoon Spoon Spoon

1/ An equal quantity of at least three flavors of oatmeal (menus 11, 12), two flavors of soup (menu 

3), three flavors of cakes (menu 7), two flavors of cheese (menu 3, 4), two flavors of crackers 

(menus 3, 4, 6), two flavors of filled pretzels (menu 10), three flavors of beverage base (menus 1, 2, 

6, 7, 9), two flavors of dairyshake (menus 1, 12), and two flavors of cappuccino (menus 3, 4, 5) 

will be procured and distributed in as uniform a manner as possible.

 

TABLE N 1/ 2/

COMPONENT AND CLASSIFICATION LIST

The abbreviations listed below for each component are provided for use when completing the 

inspection records

COMPONENT ABBREVIATION CLASSIFICATION

1. GENERAL 

 A. Meal, Cold Weather MCW NA

 B. Food Packet, Long Range Patrol LRP NA 

 C. Shipping container CSE NA 

 D. Ration bag RBG NA 

 E. Accessory bag ACC NA 

 F. MCW/LRP packaging PKR NA 
 APP C

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2. ENTREE COMPONENTS 

 A. Beef Stew, Ckd, Dehyd BSD PRIMARY 

 B. Spicy Oriental Chicken w/Rice

 Ckd, Dehyd OCD PRIMARY 

 C. Chicken & Rice, Ckd, Dehyd CRD PRIMARY 

 D. Beef Stroganoff w/ Noodles 

 Ckd, Dehyd STD PRIMARY 

 E. Seafood Chowder, Ckd, Dehyd SCD PRIMARY 

 F. Turkey Tetrazzini, Ckd, Dehyd TTD PRIMARY 

 G. Chili Macaroni Ckd, Dehyd CMB PRIMARY

 H. Spaghetti w/Mt Sauce, Ckd, Dehy SMD PRIMARY 

 I. Rice & Chicken, Mexican

 Ckd, Dehyd RCMS PRIMARY 

 J. Eggs Scrambled w/Bacon

 Ckd, Dehyd EBD PRIMARY

 K. Eggs Scrambled W/Cheese

 (Western Omelet) Ckd, Dehyd EWD PRIMARY 

 L. Other Entree Component 1/ OEC PRIMARY

3. BAKERY and CEREAL COMPONENTS 

 A. Sports Bar Chocolate SBC SECONDARY 

 B. Fig Bar FBF SECONDARY 

 C. Coated Chocolate Disk Cookies MMD PRIMARY 

 D. Pound Cake, Various 2/ PRIMARY 

 E. Crackers 2/ CRK SECONDARY 

 F. Oatmeal, Flavored 2/ SECONDARY 

 G. Shortbread Cookies CKS SECONDARY 

 H. Toaster Pastry 2/ SECONDARY

 I. Dessert Bar, Chocolate Banana DBCB PRIMARY

 J. Dessert Bar, Mocha DBM PRIMARY

 K. Granola w/Blueberries PRIMARY

 L. First Strike Bar, Cran-Raspberry PRIMARY

 M. Other Bakery Component 1/ 2/ OBC SECONDARY 

4. BEVERAGE BASE COMPONENTS 

 A. Apple Cider Beverage Base BBA PRIMARY 

 B. Orange Beverage Base BBO PRIMARY 

 C. Cocoa Beverage Powder CBV PRIMARY

 D. Sugar Free Beverage 2/ PRIMARY 

 E. Dairy Shake, Various 2/ PRIMARY

 F. Drink Mixes, Coffee, Cappuccino DMC PRIMARY

 Regular, French, Vanilla, Mocha, 

 Or Irish Cream 2/ 

 G. Other Beverage Base OBC PRIMARY 

 Component 1/ 2/ 

5. SOUP COMPONENTS 
 APP C

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28

 A. Soup. Noodle. Ramen, Instant 2/ SNR SECONDARY

 B. Other Soup Component 1/ 2/ OTS SECONDARY 

6. SNACK COMPONENTS 

 A. Chocolate Disks, Pan Coated CCT PRIMARY

 C. Pan Coated Chocolate w/ Peanuts MMN PRIMARY 

 D. Pan Coated, Fruit Flavored Taffy CTD PRIMARY

 Disks

 E. Chocolate Covered Coffee Beans ANCILLARY

 F. Raisin Nut Mix NRM PRIMARY

 G. Peanut Butter PBT PRIMARY 

 H. Peanut Butter & Peanut Spread;

 Chocolate Peanut Spread CPS PRIMARY

 I. Cheese Spread 2/ PRIMARY

 J. Pretzels, Filled 2/ PRIMARY

 K. Smoked Almonds ASF PRIMARY

 L. Dried Cranberries CSN PRIMARY

 M. Corn Nuts, Toasted PRIMARY

 N. Ice Cream Sandwich, Dehyd ICSD SECONDARY 

 O. Other Candy Component 1/ 2/ OCC SECONDARY 

7. ACCESSORY COMPONENTS

 A. Coffee COF ANCILLARY 

 B. Cream Substitute CRM ANCILLARY 

 C. Sugar SUG ANCILLARY 

 D. Gum GUM ANCILLARY 

 E. Salt SLT ANCILLARY 

 F. Spoon 1/ SPN N/A 

 G. Closure Clip 1/ CLP N/A 

 H. Other Accessory Component 1/ 2/ OAC ANCILLARY 

 1/ Monographs either do not exist or not applicable.

 2/ If a component is not listed under this table, refer to Table M under Appendix A. You may 

also need to refer to Appendix A for Monographs.

V. INSPECTION RECORDS.

 A. Inspection Form. All inspections will be entered on DLA Troop Support Form 5117. 

Local reproduction of DLA Troop Support Form 5117 is authorized.

 B. Database. There is currently no VETCOM database to report MCW/LRP’s inspection 

results.

 C. Distribution. For DLA owned/controlled stocks, one copy of DLA Troop Support Form 

5117 will be provided to the accountable officer. Copies of all reports will also be maintained in 

the local quality history files. Inspections resulting in less than Condition Code A status must be 

telephonically reported to DLA Troop Support-FTRE/FTSA (215) 737-7773/4477/7771 (DSN 

444). Other distribution will be according to the directives of the responsible inspection agency 

and/or Military Service.