ACR-U-20

4 September 2020

1

SECTION C

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

lunch/dinner meal for 50 individuals. There are five breakfast and ten lunch/dinner menus.

The UGR-H&S 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, paper cups and other components.

C-1 ITEM DESCRIPTION

ACR-U-20, UNITIZED GROUP RATION – HEAT & SERVE, ASSEMBLY 

REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

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

TABLE I. Components

Component Reference

Entrees

Bacon, Precooked, Sliced, in Flexible Pouches

Institutional Size Pouch (ISP) – 150 slices

A-A-20081G

Type II

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

Beef Fajita Filling – polymeric tray PCR-B-062

Breakfast Skillet, Cooked, Dehydrated

 BIB with large opening fitment and cap

 BIB without center seal

 Turkey Sausage 

PCR-B-053A

 Class 2

 Type II

 Flavor 2

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

Burgundy Beef Stew – polymeric tray PCR-B-044

Cajun Style Chicken Breast Dices with Andouille Chicken Sausage in 

Sauce – polymeric tray

PCR-C-089

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

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

Chicken Breast Strips in Broth – polymeric tray PCR-C-090

Egg Mix, Reduced Cholesterol, Pasteurized, Uncooked, Dehydrated 

 Large Opening Fitment and Cap

 BIB with center seal

 Freeze dried or Spray dried

PCR-E-017B

 Class 2

 Type I

 Style A or B
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4 September 2020

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TABLE I. Components - Continued

Component Reference

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

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

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

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

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

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

Turkey Sausage Patties in Brine – polymeric tray PCR-T-015

Starches

Mashed Potatoes with Brown Gravy – polymeric tray PCR-M-007A

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

Rice – polymeric tray

 White Rice

 Brown Rice

 Brown and Wild Rice Pilaf

PCR-R-004B

Type I

Type III

Type IV

Sweet Potato Casserole – polymeric tray PCR-S-022

Tortillas, Packaged in a Flexible Pouch

 Plain

PCR-T-008A

Flavor 1

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 and Carrots, Canned US Grade Standard, Grade A

Vegetables, Mixed, Canned

 5-Way Mix - Carrots, Green Beans, Peas, Corn, and

 Lima Beans, With Salt, No. 10 Can

A-A-20120F

Type II, Style A, Container

Size 4

Desserts

Apple Dessert – polymeric tray PCR-A-003

Blueberry Dessert – polymeric tray PCR-B-036A
ACR-U-20

4 September 2020

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TABLE I. Components – Continued

Component Reference

Cakes and Brownies– polymeric tray, Cakes

 Breakfast Cake with Maple Flavored Syrup

 Yellow Cake with Chocolate Icing

 Apple Spice Breakfast Cake 

 Red Velvet Cake with White Icing

 Golden Harvest Cake with White Icing

 Chocolate Cherry Cake with Cherry Fruit Topping

 Carrot Cake with White Icing

PCR-C-024D, Type I

Flavor 4

Flavor 5

Flavor 10

Flavor 12

Flavor 15

Flavor 17

Flavor 20

Candy and Chocolate Confections

 Pan Coated Candy

 Disks, Milk Chocolate, Plain

 Disks, Peanut Butter, Plain

A-A-20177F

Type IV

 Style A, Flavor 1

 Style A, Flavor 4

Cookies – polymeric tray

 Regular, Crisp

 Multiple Serving Package, Conventional

 Chocolate Chip Cookies, Chocolate-Covered-CrunchyPeanut-Butter-Candy with Chocolate Chips

 White Chocolate Chip Cookies, With Cranberries

A-A-20295D

Type I, Bake Type a

Class 2, Agric. Practice (A)

 Style J, Flavor 11

 Style Q, Flavor 2

Pastry, Filled, Individual

 Blueberry 

PCR-P-050

Type I

Toaster Pastries, Regular, Not Fortified

 Enriched Wheat Flour, Conventional

 Single Serving Packet, Frosted (icing)

 Chocolate Chip, Swirled and/or Drizzled Icing

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

Grain Comp. (1), Agric. Practice i

Servings (a), Style B

 Flavor 12, Icing Option (c)

Fruits

Cranberry Sauce, Canned

 Jellied

US Grade Standard

Style I, Grade A

Fruit Cocktail, Canned

 Light Syrup or Natural Juices

US Grade Standard

Grade A

Peaches, Clingstone, Canned

 Slices, Light Syrup or Natural Juices

US Grade Standard

Style c, Grade A

Pears, Bartlett, Canned

 Halves, Light Syrup or Natural Juices

US Grade Standard

Style a, Grade A
ACR-U-20

4 September 2020

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TABLE I. Components – Continued

Component Reference

Beverages

Beverage Bases (Powdered)

 Sweetened with Nutritive Sweetener, with or without

 Ascorbic Acid, 24 oz. pg

 Orange

 Grape

 Lemonade

 Sweetened with Non-nutritive Sweetener, Not

 fortified, 10 pg/bx

 Fruit Punch

 Lemonade

 Cranberry Pomegranate

8960-01-419-3690

8960-01-419-3689

8960-01-395-1139

8960-01-585-8064

8960-01-540-7857

8960-01-585-8082

Cocoa Beverage Powder

 Sugar Sweetened, Without Marshmallows

 Milk Chocolate

A-A-20189C

Type I, Style B

 Flavor A

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

 Vacuum Sealed

8955-01-495-4127

Drink Mixes, Coffee (Unflavored and Flavored)

 Flavored Instant Cappuccino, Regular

 French Vanilla

 Irish Cream

A-A-20336B

Type V, Style A

 Flavor 1

 Flavor 4

Juice, Fruit, Instant

 Grape, Sweetened, Metal Can

 Orange, Unsweetened, Metal Can

PCR-J-002A

Type I, Style A, Design F

Type II, Style B, Design F

Tea Mixes, Instant, Black Tea

 Sweetened with Nutritive Sweeteners, Regular

 (Caffeinated), Lemon, 24 oz. pg

 Sweetened with Non-Nutritive Sweeteners, Regular

 (Caffeinated), Peach, 10 pg/bx

8955-01-451-1572

8955-01-540-7860

Other Food Items

Barbecue Sauce

Plain/Regular, Without Fruit Purees Added

A-A-20335B

Flavor I, Type B

Catsup, Tomato

 Grade A, 20 oz. plastic bottle

US Grade Standard

Grade A
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4 September 2020

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TABLE I. Components – Continued

Component Reference

Cheese Spread, Cheddar, Fortified

 With Jalapeno Peppers

PCR-C-039A

Type II

Creamer, Non-Dairy, Dry

 Regular, Plain/Unflavored

A-A-20043D

Style I, Flavor A

Hot Sauce

 Extra Hot 4x, Conventional

A-A-20097G

Type II, Agricultural Practices A

Jelly, Fruit, Standardized, Single, Regular

 U.S Grade A

 Strawberry

 Grape

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

Finished Product Quality a

 Kind AA

 Kind M

Meat and Poultry Snacks, Cured

 Beef, Fermented, Chopped and Formed

 Sticks, Teriyaki

A-A-20298C

Variety A, Type IV, Style a

 Class 2, Flavor (b)

Natural Butter Flavor Granules, Spray Dried

 Regular, Granules/Sprinkles, 57 g

A-A-20351A

Type I, Style A, Package 4

Nuts, Shelled, Roasted

 Conventional

 Cashews, Halves (Splits), Flavored (Jalapeno)

A-A-20164E

Agricultural Practices (1)

Type III, Size 2, Style c

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

Picante Sauce

 Medium

A-A-20259C

Type II

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

 Tomato-Based, Mild, Chunky

 Regular, No Added Thickeners

 Conventional

A-A-20210D

Type I, Pungency B, Style 2

Sodium level (1), Thickener (a)

Agric. Practice (i)

Disposables

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

Cup, Disposable: Lid, Disposable Cup

Hot Drink, Round, Two-Piece, Plastic Lined, Green or

 tan/sand (9 ounce only) outer surface

A-A-2577B

Type I, Style A, Class 3, Color

9 oz.

Dining Packets

 Dining Packet, Food Container, Modified, with

 Biobased Fork, Knife and Spoon

A-A-3012A

Type IV
ACR-U-20

4 September 2020

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TABLE I. Components – Continued

Component Reference

Gloves, Disposable, Foodservice, Multipurpose, Large,

 Ambidextrous, Latex Free, Polyethylene, 1.25 mil

8415-01-541-5392

Tray, Mess, Compartmented

 5 Compartment Tray, Tan or Sand

A-A-52217C

Type I, Class 3

 B. Contents. The contents of each meal shall be as specified in table II. Refer to table I for 

full citation and document number of components.

TABLE II. Contents

STANDARD BREAKFAST ITEMS

Component Unit of Issue, Servings Quantity – Menu

Coffee, Filter Pack 1.25 oz. filter pack, 5 per 

bag

1

Cocoa Beverage Powder 16 packets per box 1: Menu 2

1: Menu 5

Drink Mix, Cappuccino 1 oz. packet, 25 per bag 1: Irish Cream, Menu 1

1: Fr. Vanilla, Menu 3

Creamer 3 g. packet, 25 per bag 1

Hot Sauce, Extra Hot 4x 3 oz. bottle 1

Trays, Mess 25 per bag 2

Dining Packets 25 per bag 2

Paper Cups 25 per bag 3

Gloves 10 per package 1

Trash Bags 4 per package 1
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UGR-H&S BREAKFAST MENU 1

Component Unit of Issue, Servings Quantity

Egg Mix 2 pouches per box, 25 per pouch 1

Pork Sausage Links in Brine 18 per tray 2

Beef and Potatoes in Cream Gravy 18 per tray 2

Cake, Apple Spice Breakfast 18 per tray 3

Apple Dessert 25 per tray 2

Juice, Grape No. 2-1/2 tall can, 19 oz. 3

Salsa or Picante Sauce 48 oz. plastic squeeze bottle 1

Jelly, Grape 22 oz. plastic squeeze bottle 2

UGR-H&S BREAKFAST MENU 2

Component Unit of Issue, Servings Quantity

Egg Mix 2 pouches per box, 25 per pouch 1

Turkey Sausage Patties in Brine 18 per tray 2

Hash, Corned beef 18 per tray 2

Oatmeal, Apple Cinnamon 18 per tray 3

Filled Pastry, Blueberry 18 per tray 3

Juice, Orange No. 2-1/2 tall can, 16-1/2 oz. 3

Catsup 20 oz. plastic squeeze bottle 2

Jelly, Strawberry 22 oz. plastic squeeze bottle 2
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UGR-H&S BREAKFAST MENU 3

UGR-H&S BREAKFAST MENU 4

Component Unit of Issue, Servings Quantity

Breakfast Skillet, Turkey Sausage 1 pouch per box, 10 per pouch 5

Hash, Corned Beef 18 per tray 3

Cake, Golden Harvest with White 

Icing

18 per tray 3

Toaster Pastry, Frosted Chocolate 

Chip, Individual 

Individual, 50 1

Juice, Orange No. 2-1/2 tall can, 16-1/2 oz. 3

Catsup 20 oz. plastic squeeze bottle 2

Jelly, Strawberry 22 oz. plastic squeeze bottle 2

Component Unit of Issue, Servings Quantity

Egg Mix 2 pouches per box, 25 per pouch 1

Beef and Potatoes in Cream Gravy 18 per tray 2

Bacon 50 per package 1

Cake, Breakfast with Maple Flavored 

Syrup

18 per tray 3

Blueberry Dessert 25 per tray 2

Juice, Grape No. 2-1/2 tall can, 19 oz. 3

Catsup 20 oz. plastic squeeze bottle 2

Jelly, Grape 22 oz. plastic squeeze bottle 2
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UGR-H&S BREAKFAST MENU 5

Component Unit of Issue, Servings Quantity

Egg Mix 2 pouches per box, 25 per pouch 1

Turkey Sausage Patties in Brine 18 per tray 2

Beef Fajita Filling 15 servings 2

Oatmeal, Apple Cinnamon 18 per tray 3

Cake, Carrot with White Icing 18 per tray 3

Juice, Grape No. 2-1/2 tall can, 19 oz. 3

Tortillas, Plain 2 per pouch 50

Salsa or Picante Sauce 48 oz. plastic squeeze bottle 1

Jelly, Grape 22 oz. plastic squeeze bottle 2
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STANDARD LUNCH/DINNER ITEMS

Component Unit of Issue, Servings Quantity

Peanut Butter & Grape Jelly Twin pack, 12 per bag 4: Menu 1, 9

Peanut Butter & Strawberry 

Jam

Twin pack, 12 per bag 4: Menu 3, 7

Coffee, Filter Pack 1.25 oz. filter pack, 5 

per bag

1

Creamer 3 g. packet, 25 per bag 1: Menu 1, 3, 5, 7, 9

Beverage Base 24 oz. bag 3: 

Orange – Menu 3, 7 Grape – Menu 4, 8 Lemonade – Menu 1, 6, 10

Tea, Instant, Nutritive 24 oz. bag 3: 

Iced Tea, lemon – Menu 2, 

5, 9

Beverage Base, 

Non-Nutritive 1/

Min. 10 per box 1: 

Fruit Punch 

Lemonade 

Cranberry Pomegranate

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

Hot Sauce, Extra Hot 4x 3 oz. bottle 1

Butter Granules 57 g. pouch 1

Trays, Mess 25 per bag 2

Dining Packets 25 per bag 2

Paper Cups 25 per bag 3

Gloves 10 per package 1

Trash Bags 4 per package 1

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

provides the greatest variation in Menus 2, 4, 6, 8 and 10. The sugar free beverages include 

fruit punch, lemonade, cranberry pomegranate, beverage bases and peach iced tea.
ACR-U-20

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UGR-H&S LUNCH/DINNER MENU 1

Component Unit of Issue, Servings Quantity

Southwestern Style Chicken Chili 18 per tray 3

Rice, White 18 per tray 3

Corn, Whole Kernel No. 10 can 2

Fruit Cocktail No. 10 can 2

Cake, Carrot with White Icing 18 per tray 3

UGR-H&S LUNCH/DINNER MENU 2

Component Unit of Issue, Servings Quantity

Spaghetti with Meatballs in Sauce 9 per tray 6

Green Beans No. 10 can 2

Candy, Pan Coated Disks, Milk 

Chocolate, Plain

48 per box 1

Cookies, White Chocolate Chip with 

Cranberries

27 per tray 2

Pears No. 10 can 2

UGR-H&S LUNCH/DINNER MENU 3

Component Unit of Issue, Servings Quantity

Burgundy Beef Stew 18 per tray 3

Rice, Brown and Wild Rice Pilaf 18 per tray 3

Peas and Carrots No. 10 can 2

Cookies, Chocolate Chip, ChocolateCovered-Crunchy-Peanut-Butter Candy 

with Chocolate Chips

27 per tray 2

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

Component Unit of Issue, Servings Quantity

Buffalo Style Chicken Breast Strips in 

Sauce

18 per tray 2

Pulled Pork 18 per tray 2

Rice, Brown 18 per tray 3

Green Beans No. 10 can 2

Tortillas, Plain 2 per pouch 50

Cake, Red Velvet with White Icing 18 per tray 3

UGR-H&S LUNCH/DINNER MENU 5

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 2

Cranberry Sauce, Jellied No. 300 can 2

Cookies, White Chocolate Chip with 

Cranberries

27 per tray 2

Peaches No. 10 can 2

Jalapeno Cashews Individual, 1 50

UGR-H&S LUNCH/DINNER MENU 6

Component Unit of Issue, Servings Quantity

Beef Fajita Filling 15 per tray 4

Rice, White 18 per tray 3

Peas and Carrots No. 10 can 2

Cake, Yellow with Chocolate Icing 18 per tray 3

Tortillas, Plain 2 per pouch 50

Cheese Spread, Jalapeno 24 pouches per bag 2

Salsa or Picante Sauce 48 oz. plastic bottle 1
ACR-U-20

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UGR-H&S LUNCH/DINNER MENU 7

Component Unit of Issue, Servings Quantity

Turkey Cutlets in Gravy 10 per tray 5

Sweet Potato Casserole 18 per tray 2

Mashed Potatoes with Brown Gravy 18 per tray 1

Green Beans No. 10 can 2

Cranberry Sauce, Jellied No. 300 can 2

Apple Dessert 25 per tray 2

Filled Pastry, Blueberry 18 per tray 3

UGR-H&S LUNCH/DINNER MENU 8

Component Unit of Issue, Servings Quantity

Chili with Beans 18 per tray 3

Rice, White 18 per tray 3

Carrots No. 10 can 2

Pears No. 10 can 2

Candy, Pan Coated Disks, Milk 

Chocolate, Plain

48 per box 1

Cookies, Chocolate Chip, ChocolateCovered-Crunchy-Peanut-Butter Candy 

with Chocolate Chips

27 per tray 2

UGR-H&S LUNCH/DINNER MENU 9

Component Unit of Issue, Servings Quantity

Chicken Breast Strips in Broth 15 per tray 4

Mashed Potatoes with Brown Gravy 18 per tray 3

Corn, Whole Kernel No. 10 can 2

Cake, Chocolate Cherry with Cherry 

Fruit Topping

18 per tray 3

Pears No. 10 can 2

Meat Stick, Teriyaki Individual, 1 25

Barbecue Sauce 64 fluid oz. plastic bottle 1
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UGR-H&S LUNCH/DINNER MENU 10

Component Unit of Issue, Servings Quantity

Cajun Style Chicken Breast Dices with 

Andouille Chicken Sausage in Sauce

18 per tray 3

Rice, Brown 18 per tray 3

Mixed Vegetables No. 10 can 2

Cookies, White Chocolate Chip with 

Cranberries

27 per tray 2

Candy, Pan Coated Disks, Peanut Butter, 

Plain

36 per box 2

Fruit Cocktail No. 10 can 2

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.

 D. Shipping container 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
ACR-U-20

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TABLE III. Loading Sequence

BREAKFAST MENU #1

1a 2a 3a

1 BX Eggs

2 TY Beef, Potatoes, Cream

3 TY Cake, Apple Spice 2 TY Pork Sausage Links

2 TY Apple Dessert

1b 2b 3b

2 BG Dining Packets

2 BT Grape Jelly

1 BT Salsa or Picante Sauce

3 CN Grape Juice

1 BX Cappuccino, Irish Cr.

1 BG Coffee

1 BT Hot Sauce

1 BG Creamer

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

BREAKFAST MENU #2

1a 2a 3a

1 BX Eggs

2 TY Blueberry Filled 

Pastry

2 TY Hash, Corned Beef

1 BT Hot Sauce

3 TY Oatmeal, Apple Cinn.

1 BG Coffee

1 BG Creamer

1b 2b 3b

2 TY Turkey Sausage 

Patties

2 BG Dining Packets

1 BX Cocoa

1 TY Blueberry Filled 

Pastry

3 CN Orange Juice

2 BT Catsup

2 BT Strawberry Jelly

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

BREAKFAST MENU #3

1a 2a 3a

2 TY Beef, Potatoes, Cream

1 TY Cake, Breakfast,

Maple

2 BT Catsup

1 BG Dining Packets

2 TY Blueberry Dessert

1 BG Creamer

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1b 2b 3b

1 BX Eggs

2 BT Grape Jelly

1 BG Coffee

3 CN Grape Juice

1 BG Dining Packets

1 BX Cappuccino, 

Fr.Vanilla

1 PG Bacon

2 TY Cake, Breakfast,

Maple 
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BREAKFAST MENU #4

1a 2a 3a

3 TY Hash, Corned Beef

1 TY Cake, Golden Harvest

2 BT Catsup

1 BG Dining Packets

2 BX Breakfast Skillet, 

Turkey, Sausage, Egg Mix

1 BG Creamer

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

1b 2b 3b

2 BX Breakfast Skillet, 

Turkey, Sausage, Egg Mix

2 BT Strawberry Jam

1 BG Coffee

3 CN Orange Juice 

1 BG Dining Packets

50 PG Toaster Pastry, 

Frosted Chocolate Chip

1 BX Breakfast Skillet, 

Turkey, Sausage, Egg Mix

2 TY Cake, Golden Harvest

BREAKFAST MENU #5

1a 2a 3a

1 BX Eggs

2 TY Beef Fajita Filling

3 TY Cake, Carrot 2 TY Turkey Sausage 

Patties

3 TY Oatmeal, Apple Cinn.

1b 2b 3b

2 BG Dining Packets

2 BT Grape Jelly

1 BT Salsa or Picante Sauce

3 CN Grape Juice

1 BX Cocoa

1 BG Coffee

50 PG Tortillas

1 BT Hot Sauce

1 BG Creamer

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
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LUNCH/DINNER MENU #1

1a 2a 3a

3 TY Southwestern Style 

Chicken Chili

1 TY Cake, Carrot

1 BG Creamer

2 TY Cake, Carrot

4 BG PB/Jelly Combo

1 PG Gloves

1 PG Trash Bags

1 BG Coffee

2 BG Trays

3 BG Cups

1 BT Hot Sauce

1 PG Butter Granules

1b 2b 3b

3 TY Rice, White 2 CN Fruit Cocktail

2 BG Dining Packets

2 CN Corn, Whole Kernel

3 BG Lemonade Bev Base

LUNCH/DINNER MENU #2

1a 2a 3a

3 TY Spaghetti

3 BG Iced Tea

3 TY Spaghetti

1 BG Coffee

1 BX SF Beverage 1/

2 TY Cookies, White Choc.

Cran.

1 BX Milk Chocolate Disks

1b 2b 3b

2 CN Pears

2 BG Dining Packets

2 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 #3

1a 2a 3a

3 TY Burgundy Beef Stew

3 BG Orange Beverage

3 TY Rice, Brown/Wild

Pilaf

1 BG Coffee

1 BG Creamer

2 TY Cookies, Choc. Chip,

Crunchy PB Candy

1b 2b 3b

2 CN Peaches

1 PG Butter Granules

2 BG Dining Packets

2 CN Peas and Carrots

1 BT Hot Sauce

4 BG PB/Jam Combo

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
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LUNCH/DINNER MENU #4

1a 2a 3a

2 TY Buffalo Style Chicken 

Breast Strips in Sauce

2 TY Pulled Pork

3 TY Rice, Brown

3 BG Grape Beverage

3 TY Cake, Red Velvet

1 BG Coffee

1b 2b 3b

50 PG Tortillas 2 CN Green Beans

1 BT Hot Sauce

1 BX SF Beverage 1/

1 PG Butter Granules

2 BG Dining Packets

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #5

1a 2a 3a

3 TY Chicken Breast in 

Gravy

1 TY Cookies, White Choc.

Cran.

3 TY Chicken Breast in 

Gravy

1 TY Cookies, White Choc.

Cran.

3 TY Rice, Brown/Wild

Pilaf

1 BG Dining Packets

1b 2b 3b

2 CN Peaches

2 CN Cranberry Sauce

50 PG Jalapeno Cashews

1 BG Coffee

1 BG Dining Packets

2 CN Mixed Vegetables

1 BT Hot Sauce

1 PG Butter Granules

3 BG Iced Tea

1 BG Creamer

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #6

1a 2a 3a

4 TY Beef Fajita Filling 3 TY Rice, White

1 TY Cake, Yellow

2 TY Cake, Yellow

50 PG Tortillas

1b 2b 3b

2 BG Cheese Spread, 

Jalapeno

1 BT Salsa or Picante Sauce

1 BG Coffee

1 BX SF Beverage 1/

2 CN Peas and Carrots

2 BG Dining Packets

3 BG Lemonade

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 #7

1a 2a 3a

2 TY Apple Dessert

2 TY Blueberry Pastry

3 TY Turkey Cutlets

1 BG Dining Packets

2 CN Green Beans

3 BG Orange Beverage

2 CN Cranberry Sauce

2 BG PB/Jam Combo

1b 2b 3b

2 TY Sweet Potato

1 TY Blueberry Filled 

Pastry

2 BG PB/Jam Combo

2 TY Turkey Cutlets

1 TY Mashed Potatoes with 

Brown Gravy

1 BG Dining Packets

1 BT Hot Sauce

1 BG Coffee

1 BG Creamer

1 PG Butter Granules

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #8

1a 2a 3a

3 TY Chili with Beans

1 TY Cookies, Choc. Chip, 

Crunchy PB Candy

3 TY Rice, White

1 BX SF Beverage 1/

2 CN Carrots

1 PG Butter Granules

1b 2b 3b

1 TY Cookies, Choc. Chip,

Crunchy PB Candy

1 BX Milk Chocolate Disks

2 CN Pears 

2 BG Dining Packets

2 BG Trays

3 BG Cups

3 BG Grape Beverage

1 PG Gloves

1 PG Trash Bags

1 BG Coffee
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LUNCH/DINNER MENU #9

1a 2a 3a

2 TY Chicken Breast Strips 

in Broth

3 BG Iced Tea

1 BT Barbecue Sauce

2 TY Chicken Breast Strips 

in Broth

2 TY Cake, Chocolate 

Cherry

3 TY Mashed Potatoes with

Brown Gravy

1 TY Cake, Chocolate

Cherry

1b 2b 3b

2 CN Pears

1 BG Coffee

1 PG Butter Granules

2 BG Dining Packets

1 BG Creamer

2 CN Corn

25 PG Teriyaki Meat Stick

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

4 BG PB/Jelly Combo

LUNCH/DINNER MENU #10 

1a 2a 3a

3 TY Cajun Style Chicken 

Breast Dices with Andouille 

Chicken Sausage in Sauce

3 BG Lemonade

3 TY Rice, Brown

1 BG Coffee

2 TY Cookies, White Choc.

Cran.

2 BX Peanut Butter Disks

1b 2b 3b

2 CN Fruit Cocktail

1 PG Butter Granules

2 BG Dining Packets

1 BX SF Beverage 1/

2 CN Mixed Vegetables

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

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

provides the greatest variation in Menus 2, 4, 6, 8 and 10. The sugar free beverages include 

fruit punch, lemonade, cranberry pomegranate, beverage bases and peach iced 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 
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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 D5118/D5118M, 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 D4727/D4727M, 

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 D1974/D1974M, 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.

D-4 UNITIZATION

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

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

Items.

D-5 MARKING

 A. 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.
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 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 letters not less than 1 inch and in permanent 

contrasting color. Marking shall be as follows:

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

or

UGR - Heat & Serve 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 to the appropriate inspection activity. 

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

 A. Definitions.

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

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

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

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

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

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

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

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

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

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

and the methods of inspection cited in this section.

 C. Packaging examination.
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(1) UGR-H&S 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.

TABLE IV. UGR-H&S 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.
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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:

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

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

package with a clean dry cloth.

b. Water spots.

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

discernible by visual examination.

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

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

a major defect.

SECTION J REFERENCE DOCUMENTS

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

on the date of the solicitation or contract.

DLA Troop Support Forms

Form 3507 Loads, Unit: Preparation of Semiperishable Subsistence Items

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

Perishable and Semiperishable Subsistence

FEDERAL SPECIFICATION

A-A-203 Paper, Kraft, Untreated
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NON-GOVERNMENTAL STANDARDS

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

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

ASTM INTERNATIONAL www.astm.org

D1974/D1974M Standard Practice for Methods of Closing, 

Sealing, and Reinforcing Fiberboard Boxes

D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and 

Cut Shapes

D5118/D5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes