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SECTION C

This document covers shelf stable FIRST STRIKE bars packaged in a flexible pouch for use 

by the Department of Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PCR-F-001A, FIRST STRIKE BARS, SHELF STABLE

Flavors.

Flavor I - Chocolate

Flavor II - Apple-Cinnamon

Flavor III - Cran-Raspberry

Flavor V - Mocha

Styles.

Style A - Regular 

Style B - Mini 

Types.

Type I - Barrier pouch

Type II - Commercial package

C-2 PRODUCT 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 Product 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.
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 B. Shelf life. The packaged product shall meet the minimum shelf life requirement of 36 

months at 80oF.

 C. Appearance. 

(1) General. The finished product shall have a smooth to slightly rough glossy 

exterior and a dense or slightly porous interior structure. The finished product shall be free 

from foreign materials.

(2) Flavor I. The Chocolate bar shall be a dark brown color and shall contain small 

intact pieces of light and dark tan colored crisped cereal grains distributed throughout.

(3) Flavor II. The Apple-Cinnamon bar shall be a golden tan color and shall contain

small intact pieces of light and dark tan colored crisped cereal grains distributed throughout.

(4) Flavor III. The Cran-Raspberry bar shall be a medium pink to red color and shall

contain small intact pieces of light tan colored crisped cereal grains and distinct pieces of 

dried cranberries distributed throughout.

(5) Flavor V. The Mocha bar shall be a medium brown color and shall contain small 

intact pieces of light and dark tan colored crisped cereal grains distributed throughout.

 D. Odor and flavor. The packaged food shall exhibit a mild grain aftertaste. The packaged 

food shall be free from foreign odors and flavors.

(1) Flavor I. The Chocolate bar shall have a sweet, baking chocolate odor and flavor. 

(2) Flavor II. The Apple-Cinnamon bar shall have a sweet, apple, cinnamon and 

nutmeg odor and flavor. 

(3) Flavor III. The Cran-Raspberry bar shall have a sweet, cranberry and raspberry 

odor and flavor. 

(4) Flavor V. The Mocha bar shall have a sweet, chocolate and coffee odor and 

flavor. The bar shall exhibit a slightly bitter aftertaste.

 E. Texture. The bar shall be chewy and slightly soft, with crispy pieces of cereal grain.

 
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 F. Dimensions.

(1) Style A. Dimensions shall be not greater than 5-1/4 inches long by 2-1/4 inches

wide (133 mm long by 57 mm wide).

(2) Style B. Dimensions shall be not greater than 3-1/2 inches long by 2-1/4 inches 

wide (89 mm long by 57 mm wide).

 G. Net weight.

(1) Style A. The net weight of an individual bar shall be not less than 2.3 ounces (65 

grams).

(2) Style B. The net weight of an individual bar shall be not less than 1.2 ounces (35 

grams).

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

the approved product standard in palatability and overall appearance.

 I. Analytical requirements.

(1) Water activity. The water activity (aw) shall be not greater than 0.55 when 

measured at 77oF (25oC).

(2) Vitamins and minerals (all flavors). The finished packaged product shall contain 

not less than the following amounts: 

Vitamins and minerals Units Per 100 grams

Vitamin C (encapsulated) mg 32.00

Vitamin E mg 7.65

Thiamin mg 0.5

Riboflavin mg 0.52

Niacin mg NE 5.8

Vitamin B6 mg 0.61

Folate ug 153.00

Vitamin B12 ug 0.61

Vitamin D3

Vitamin K

ug

ug

 1.53

 60.00

Zinc mg 3.44
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 J. Microbiological requirements.

(1) Aerobic plate count. The aerobic plate count shall not be greater than 25,000 

Colony Forming Units (CFU) per gram in four of five samples and not greater than 50,000 

CFU per gram in any individual sample.

(2) Yeast and mold. The yeast and mold count (combined) shall not exceed 100 CFU 

per gram. 

(3) Escherichia coli (E. coli) count. E. coli shall have less than 10 CFU per gram or 

less than 3 Most Probable Number (MPN) per gram, where findings indicate zero colonies 

CFU per plate or zero tubes producing gas for MPN.

(4) Salmonella. The product shall be Salmonella negative for each of five pouches 

tested per production lot.

 K. Product formulation and ingredients. The following formulations shall be used. 

Ingredient suppliers and available specific ingredients may change (companies bought out, 

part numbers change, ingredients no longer supplied, etc.). Any changes in formulations and 

ingredients shall be pre-approved by Combat Capabilities Development Command-Soldier 

Center (FCDD-SCC-EMR).

(1) Flavor I, Chocolate.

Ingredients Percent by weight

Corn syrup (DE 42) 19.200

Date plum or plum/date/grape fruit paste 1/ 14.000

Crisp rice cereal, tiny, round 2/ 10.000

Nutty rice cereal 2/ 10.000

Crystalline fructose 9.000

Maltodextrin (DE 15) 8.600

Palm oil 8.300

High roast African liquor (Reo liquor chocolate wafers) 3/ 7.200

Dextrose monohydrate powder 5.000

Cocoa powder, Red Dutch (10-12 percent fat) 3.000

Whey protein concentrate (nominal 80 percent protein) 2.700

Glycerin USP or food grade 1.900

Lecithin (dry powder) 0.500

Vanilla powder 0.415
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Vitamin premix 4/ 0.167

Ascorbyl palmitate 0.015

Mixed tocopherols 0.003

NOTE: The corn syrup and the maltodextrin percentages may be adjusted to ease processing 

and control end item texture. No other percentage adjustments shall be made.

1/ “Fructose, glycerin, date, plum, prep, (40 percent Fructose)” or “Plum/Date/Grape Fruit 

Paste Fat Replacer” from Mariani Packing Co., 500 Crocker Dr., Vacaville, CA 95688.

2/ “Nutty rice 13811” and “Crisp rice 200” from Pacific Grain Products Inc., P.O. Box 2060, 

Woodland, CA 95776.

3/ “H365” Wilbur® Chocolate from Cargill Cocoa & Chocolate North America.

4/ Vitamin premix shall include vitamin C (encapsulated), vitamin E, thiamin (encapsulated), 

riboflavin, niacin, vitamin B6 (encapsulated), folate, vitamin B12, vitamin D, vitamin K and 

zinc and shall be made to ensure compliance with requirements as stated in C-2, I.(2).

(2) Flavor II, Apple-Cinnamon.

Ingredients Percent by weight

Corn syrup (DE 42) 20.000

Crisp rice cereal 1/ 15.000

Date plum or plum/date/grape fruit paste 2/ 14.600

Maltodextrin (DE 15) 10.000

Crystalline fructose 10.000

Palm oil 8.070

Apple powder, low moisture 20 mesh 3/ 6.000

Crisp corn cereal 1/ 5.000

Whey protein concentrate (nominal 80 percent protein) 3.500

Rice bran concentrate 4/ 3.000

Glycerin USP or food grade 2.380

Canola oil 2.000

Lecithin (dry powder) 0.250

Vitamin premix 5/ 0.167

Ascorbyl palmitate 0.015

Apple pie spice 6/ 0.015

Mixed tocopherols 0.003
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NOTE: The corn syrup and the maltodextrin percentages may be adjusted to ease processing

and control end item texture. No other percentage adjustments shall be made.

1/ “Crisp rice 20005” and “Crisp corn #20002” from Pacific Grain Products Inc., P.O. Box 

2060, Woodland, CA 95776.

2/ “Fructose, glycerin, date, plum, prep, (40 percent Fructose)” or “Plum/Date/Grape Fruit 

Paste Fat Replacer” from Mariani Packing Co., 500 Crocker Dr., Vacaville, CA 95688.

3/ “Apple powder 20 mesh unsulphured” from Tree Top, P.O. Box 24B, Selah, WA 98942.

4/ “Rice X Stabilized Rice Bran (Regular)” from Nutracea, Phoenix, AZ 85018.

5/ Vitamin premix shall include vitamin C (encapsulated), vitamin E, thiamin (encapsulated), 

riboflavin, niacin, vitamin B6 (encapsulated), folate, vitamin B12, vitamin D, vitamin K and 

zinc and shall be made to ensure compliance with requirements as stated in C-2, I.(2).

6/ “827658-B” from Kalsec, 3713 West Main, Kalamazoo, MI 49005-0511.

(3) Flavor III, Cran-Raspberry.

Ingredients Percent by weight

Raspberry filling 1/ 20.000

Maltodextrin (DE 15) 16.761

Corn syrup (DE 42) 14.000

Dried cranberries (Craisins or equivalent) 1/8 inch 2/ 11.000

Crisp corn cereal 3/ 9.000

Apple nuggets 4/ 8.000

Palm oil 6.900

Whey protein concentrate (nominal 80 percent protein) 3.500

Apple powder, low moisture 20 mesh 5/ 3.000

Rice bran concentrate 6/ 3.000

Glycerin USP or food grade 2.500

Crystalline fructose 1.000

Raspberry natural/artificial flavor 0.900

Lecithin (dry powder) 0.250

Vitamin premix 7/ 0.167

Ascorbyl palmitate 0.015
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Wild cherry red (95.4 percent Red #40; 0.06 percent Blue #1) 0.004

Mixed tocopherols 0.003

NOTE: The corn syrup and the maltodextrin percentages may be adjusted to ease processing 

and control end item texture. No other percentage adjustments shall be made.

1/ “Raspberry filling #1015 ” from Golden Select Foods Co., 5743 Smithway St. Building 

305, City of Commerce, CA 90040.

2/ “Craisins” or equivalent 1/8 inch Diced or Double Diced” from Ocean Spray Cranberries, 

Ocean Spray Drive, Lakeville-Middleboro, MA 02349.

3/ “Crisp corn #20002” from Pacific Grain Products Inc., P.O. Box 2060, Woodland, CA 

95776.

4/ “Apple nuggets (raspberry colored and flavored 4 mesh #128)” from Tree Top, P.O. Box 

24B, Selah, WA 98942.

5/ “Apple powder 20 mesh unsulphured” from Tree Top, P.O. Box 24B, Selah, WA 98942.

6/ “Rice X Stabilized Rice Bran (Regular)” from Nutracea, Phoenix, AZ 85018.

7/ Vitamin premix shall include vitamin C (encapsulated), vitamin E, thiamin (encapsulated), 

riboflavin, niacin, vitamin B6 (encapsulated), folate, vitamin B12, vitamin D, vitamin K and 

zinc and shall be made to ensure compliance with requirements as stated in C-2, I(2).

(4) Flavor V, Mocha.

Ingredients Percent by weight

Corn syrup (DE 42) 17.707

Date plum or plum/date/grape fruit paste 1/ 16.517

Crisp rice cereal, tiny, round 2/ 10.000

Crisp rice cereal 2/ 10.000

Maltodextrin (DE 15) 9.176

Sugar (sucrose) 9.000

Palm oil 7.300

High roast African liquor (Reo liquor chocolate wafers) 3/ 5.100

Spray dried cream powder (72 percent butter fat) 5.000
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Maltodextrin (DE 5) 4.000

Glycerin USP or food grade 1.900

Whey protein concentrate (nominal 80 percent protein) 1.500

Coffee, freeze dried instant crystals (caffeinated) 1.500

Vanilla powder 0.415

Anhydrous caffeine (powdered food grade) 0.280

Lecithin (dry powder) 0.250

Vitamin premix 4/ 0.167

Coffee flavor 5/ 0.150

Titanium dioxide USP (water dispersible) 0.020

Ascorbyl palmitate 0.015

Mixed tocopherols 0.003

NOTE: The corn syrup and the maltodextrin percentages may be adjusted to ease processing 

and control end item texture. No other percentage adjustments shall be made.

1/ “Fructose, glycerin, date, plum, prep, (40 percent Fructose)” or “Plum/Date/Grape Fruit 

Paste Fat Replacer” from Mariani Packing Co., 500 Crocker Dr., Vacaville, CA 95688.

2/ “Crisp rice 200” and “Crisp rice 20005” from Pacific Grain Products Inc., P.O. Box 2060, 

Woodland, CA 95776.

3/ “H365” Wilbur® Chocolate from Cargill Cocoa & Chocolate North America.

4/ Vitamin premix shall include vitamin C (encapsulated), vitamin E, thiamin (encapsulated), 

riboflavin, niacin, vitamin B6 (encapsulated), folate, vitamin B12, vitamin D, vitamin K and 

zinc and shall be made to ensure compliance with requirements as stated in C-2, I(2).

5/ “Coffee Flavor DF-588-435-9 N&A” Givaudan Flavors Corporation, 1199 Edison Drive, 

Cincinnati, OH 45216, Phone: 513-948-3587

 L. Preparation and processing (General for all flavors.) The following preparation and 

processes were used at the CCDC-SC for processing the FIRST STRIKE Bars. Industrial 

preparation, processing and equipment may be used to produce product of same quality as 

produced at CCDC-SC.

(1) Liquid mix. The liquid mix may be prepared as follows using a steam-jacketed 

kettle equipped with swept surface agitator.
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 a. Add corn syrup and glycerin; heat to 180°F (82°C).

 b. Add fat, and where required chocolate liquor, lecithin, mixed tocopherols, 

ascorbyl palmitate; mix until fat and liquor is melted. Allow the product temperature to drop 

to 140°F (60°C).

 c. Add date plum or plum/date/grape fruit paste, or raspberry filling, colors, and 

flavors as applicable. Mix thoroughly 5-10 minutes or until uniformly mixed and maintain 

temperature at 140°F (60°C).

 d. Maintain product under low agitation and a temperature not to exceed 140°F

(60°C). Temperature may be lowered using cold water in kettle jacket if necessary to obtain 

suitable viscosity of final dough for extrusion.

 e. The liquid mix is drawn according to dough batch size. The liquid mix may be 

held in kettle under low agitation up to 4 hours.

(2) Dough Mixing. The dough mixing may be prepared as follows using an 80 quart 

Hobart mixer with standard paddle.

 a. Add liquid mix and mix 30 seconds on setting #3 (medium high speed: 183 

revolutions per minute (RPM)).

 b. When applicable, add raspberry and apple nuggets. Mix one minute on setting 

#1 (low speed 55 RPM).

 c. When applicable, add cereal crisps and sweetened dried cranberries cut 1/8 inch 

diced or double diced. Mix one minute on setting of #1 or until crisps are wetted. 

 d. Add vitamin premix. Mix one minute on setting #1.

 e. Add rest of dry ingredients and mix on setting #1 for 2 to 4 minutes or until mix 

appears homogeneous.

NOTE: Caution needs to be taken throughout the mixing process to minimize breaking up of 

the crisps.
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(3) Bar forming. The bar may be formed as follows using a Hosokawa BEPEX 

GmhH Model F 97 265 – 266. Other types of bar forming such as: sheeting and/or slab 

forming equipment are also acceptable. 

 a. Product shall be extruded through a nozzle or sheeted/formed and cut to produce 

a bar with nominal dimensions as stated in C-2, F.

 b. Finished product is cooled to less than 90°F (32°C) prior to handling and

packaging.

SECTION D

D-1 PACKAGING

 A. Type I. One bar or one commercially packaged bar shall be packed in a preformed or 

form-fill-seal barrier pouch as described below.

(1) Preformed pouch.

a. Pouch material. The preformed pouch shall be fabricated from 0.002 inch thick 

ionomer or polyethylene film laminated or extrusion coated to 0.00035 inch thick aluminum 

foil which is then laminated to 0.0005 inch thick polyester. The three plies shall be laminated 

with the polyester on the exterior of the pouch. Tolerances for thickness of plastic films shall 

be plus or minus 20 percent and tolerance for the foil layer shall be plus or minus 10 percent. 

The material shall show no evidence of delamination, degradation, or foreign odor when heat 

sealed or fabricated into pouches. The material shall be suitably formulated for food 

packaging and shall not impart an odor or flavor to the product. The complete exterior 

surface of the pouch shall be uniformly colored and shall conform to number 20219, 30219, 

30227, 30279, 30313, 30324, or 30450 of SAE AMS-STD-595, Colors Used in Government 

Procurement.

 b. Pouch construction. For style A, the pouch shall be a flat style preformed 

pouch having inside dimensions of 2-7/8 inches wide by 7 inches long (± 1/8 inch in each 

dimension). For style B, the pouch shall be a flat style preformed pouch having inside 

dimensions of 2-7/8 inches wide by 5 inches long (± 1/8 inch in each dimension). The pouch 

shall be made by heat sealing three edges with 3/8 inch (-1/8 inch, +3/16 inch) wide seals. 

The side and bottom seals shall have an average seal strength of not less than 6 pounds per 

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

inch of width. Alternatively, the pouch shall exhibit no rupture or seal separation greater than 
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1/16 inch or seal separation that reduces the effective closure seal width to less than 1/16 inch 

when tested for internal pressure resistance. A tear nick, notch, or serrations shall be 

provided to facilitate opening. A 1/8 inch wide lip may be incorporated at the open end of the 

pouch.

 c. Pouch filling and sealing. One bar or one commercially packaged bar shall be 

inserted into the pouch. The filled pouch shall be sealed. The closure seal width shall be a 

minimum of 1/8 inch. The closure seal shall be free of foldover wrinkles or entrapped matter 

that reduces the effective closure seal width to less than 1/16 inch. Seals shall be free of 

impression or design on the seal surface that would conceal or impair visual detection of seal 

defects. The average seal strength of the closure seal shall be not less than 6 pounds per inch 

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

of width. Alternatively, the filled and sealed pouch shall exhibit no rupture or seal separation 

greater than 1/16 inch or seal separation that reduces the effective closure seal width to less 

than 1/16 inch when tested for internal pressure resistance.

(2) Horizontal form-fill-seal pouches.

 a. Pouch material. The horizontal form-fill-seal pouch shall consist of a formed 

tray-shaped body with a flat sheet, heat sealable cover or a tray-shaped body with a trayshaped heat sealable cover. The tray-shaped body and the tray-shaped cover shall be 

fabricated from a 3-ply flexible laminate barrier material consisting of, from outside to 

inside, 0.0009 inch thick oriented polypropylene bonded to 0.0007 inch thick aluminum foil 

with 10 pounds per ream pigmented polyethylene or adhesive and bonding the opposite side 

of the aluminum foil to 0.003 inch thick ionomer or a blend of not less than 50 percent linear 

low density polyethylene and polyethylene. The linear low density polyethylene portion of 

the blend shall be the copolymer of ethylene and octene-1 having a melt index range of 0.8 to 

1.2 g/10 minutes in accordance with ASTM D1238, Standard Test Method for Flow Rates of 

Thermoplastics by Extrusion Plastometer and a density range of 0.918 to 0.922 g/cc in 

accordance with ASTM D1505, Standard Test Method for Density of Plastics by DensityGradient Technique. Alternatively, 0.0005 inch thick polyester may be used in place of the 

oriented polypropylene as the outer ply of the laminate. The flat sheet cover shall be made of 

the same 3-ply laminate as specified for the tray-shaped body except the aluminum foil 

thickness may be 0.00035 inch. Tolerances for thickness of plastic films shall be plus or 

minus 20 percent and tolerance for the foil layer shall be plus or minus 10 percent. The color 

requirements of the exterior (oriented polypropylene or polyester side) of the laminate shall 

be as specified in D-1,A(1)a. The material shall show no evidence of delamination, 

degradation, or foreign odor when heat sealed or fabricated into pouches. The material shall 

be suitably formulated for food packaging and shall not impart any odor or flavor to the 

product.
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 b. Pouch construction. The tray-shaped body and the tray-shaped cover shall be 

formed by drawing the flexible laminate material into an appropriately shaped cavity. The 

flat cover shall be in the form of a flat sheet of the barrier material taken from roll stock. One 

bar or one commercially packaged bar shall be placed into the tray-shaped body of the pouch. 

Pouch closure shall be effected by heat sealing together the cover and body along the entire 

pouch perimeter. The closure seal width shall be a minimum of 1/8 inch. The closure seal 

shall have an average seal strength of not less than 6 pounds per inch of width and no 

individual specimen shall have a seal strength of less than 5 pounds per inch of width. 

Alternatively, the filled and sealed pouch shall exhibit no rupture or seal separation greater 

than 1/16 inch or seal separation that reduces the effective closure seal width to less than 1/16 

inch when tested for internal pressure resistance. The maximum outside dimensions of the 

sealed pouch shall be 3-1/2 inches wide by 7 inches long for style A and 4-1/2 inches wide 

by 6 inches long for style B. A tear nick, notch or serrations shall be provided to facilitate 

opening of the filled and sealed pouch. The sealed pouch shall not show any evidence of 

material degradation, aluminum stress cracking, delamination or foreign odor. Heat seals 

shall be free of entrapped matter that reduces the effective closure seal width to less than 1/16 

inch. Seals shall be free of impression or design on the seal surface that would conceal or 

impair visual detection of seal defects.

 B. Type II. One bar shall be commercially packaged in a foil or metalized laminate pouch

that will provide an effective light, moisture and oxygen barrier.

D-2 LABELING

 A. Pouches (Style A and Style B, Type I). For style A, each pouch shall be clearly printed 

or stamped on one side, in a manner that does not damage the pouch, in accordance with the 

colors and design of the FIRST STRIKE bar label shown in Figure 1 (A-1 through A-4). All 

figures are located in Appendix A to the document and show required graphics for all types.

Details for "Nutrition Facts" label and ingredients used shall be labeled in accordance with 

the Nutrition Labeling and Education Act (NLEA) and all applicable FDA regulations.

(NOTE: The label design of the CCDC-SC is available upon request.) Alternatively, each 

pouch shall be labeled as shown in Figure 2 (A-5 through A-8) and the commercially 

packaged bar is overwrapped in the barrier pouch. For style B, when specified as a 

component of the First Strike ration, each pouch shall be labeled as specified in D-2,A and in 

accordance with colors and design of the FIRST STRIKE bar label shown in Figure 3 (A-9 

through A-12). All figures are located in Appendix A to the document and show required 

graphics for all types. Details for “Nutrition Facts” label and ingredients used shall be labeled 

in accordance with the Nutrition Labeling and Education Act (NLEA) and all applicable 
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FDA regulations. (NOTE: The label design of the CCDC-SC is available upon request.)

Alternatively, each pouch shall be labeled as shown in Figure 4 (A-13 through A-16) and the 

commercially packaged bar is overwrapped in the barrier pouch. The barrier pouch shall be 

labeled with the following information: 

(1) Name and flavor of product (letters not less than 1/8 inch high)

(2) Ingredients 2/

(3) Date 1/ 

(4) Net weight 2/

(5) Name and address of packer

(6) “Nutrition Facts” label in accordance with the Nutrition Labeling and Education 

Act (NLEA) and all applicable FDA regulations 2/

1/ Each pouch shall have the date of pack noted by using a four digit code beginning with the 

final digit of the current year followed by the three digit Julian day code. For example, 14

February 2018 would be coded as 8045. The Julian day code shall represent the day the 

product was packaged into the pouch.

2/ Shall appear on the commercial package or the barrier pouch, as applicable.

 B. Pouches (Style A, Type II). For Paratrooper Bar, each pouch shall be labeled as shown 

in Figure 5 (A-17). All figures are located in Appendix A to the document and show required 

graphics for all types. Details for "Nutrition Facts" label and ingredients used shall be labeled 

in accordance with the Nutrition Labeling and Education Act (NLEA) and all applicable 

FDA regulations. (NOTE: The label design of the CCDC-SC is available upon request.)

 

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-L of ASTM D5118/D5118M, Standard 

Practice for Fabrication of Fiberboard Shipping Boxes. The fiberboard shall conform to type 

CF, class D, variety SW, burst grade 200 or ECT grade 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
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 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 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 

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. 
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(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:

DEPARTMENT OF THE ARMY

FCDD-SCC-EMR

COMBAT CAPABILITIES DEVELOMENT COMMAND-SOLDIER CENTER

10 GENERAL GREENE AVENUE

NATICK, MA 01760-5056

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

specified in the contract. Three (3) sample units shall be randomly selected from that one 

production lot. The three (3) 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 

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 Product Contract Requirements 

document utilizing the double sampling plans indicated in ANSI/ASQ Z1.4. The lot size shall 

be expressed in pouches. The sample unit shall be the contents of one pouch. 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 4.0 for minor defects. Defects and defect 

classifications are listed in table I.
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TABLE I. Product defects 1/ 2/ 

Category Defect

Major Minor

General

101 Product not flavor or not style specified.

201 The finished product does not have a smooth to slightly rough 

glossy exterior.

202 The finished product does not have a dense or slightly porous 

interior structure.

Appearance

203 Flavor I Chocolate bar not a dark brown color.

204 Flavor I Chocolate, Flavor II Apple-Cinnamon and Flavor V

Mocha, bar does not contain small intact pieces of light or dark tan 

colored crisped cereal grains distributed throughout.

205 Flavor II Apple-Cinnamon bar not a golden tan color.

206 Flavor III Cran-Raspberry bar not a medium pink to red color.

207 Flavor III Cran-Raspberry bar does not contain small intact pieces 

of light tan colored crisped cereal grains or distinct pieces of dried 

cranberries distributed throughout.

208 Flavor V Mocha bar not a medium brown color.

Odor and flavor

209 The packaged food does not exhibit a mild grain aftertaste.

102 Flavor I Chocolate bar not sweet or not a baking chocolate odor or 

flavor. 
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

103 Flavor II Apple-Cinnamon bar not sweet or not apple or not 

cinnamon or not a nutmeg odor or flavor. 

104 Flavor III Cran-Raspberry bar not sweet or not cranberry or not a 

raspberry odor or flavor.

105 Flavor V Mocha bar not sweet or not chocolate or not a coffee odor 

or flavor.

210 Flavor V Mocha bar does not exhibit a slightly bitter aftertaste.

Texture 

211 Bar not chewy or not slightly soft or not with crispy pieces of 

cereal grain.

Dimensions

212 Dimensions not as specified.

Net weight

213 Style A net weight of an individual bar less than 2.3 ounces (65 

grams). 

214 Style B net weight of an individual bar less than 1.2 ounces (35 

grams).

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.

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.
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 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 pouches shall be determined 

by weighing each sample unit on a suitable scale tared with a representative empty pouch. 

Results shall be reported to the nearest 0.1 ounce or to the nearest 1 gram.

(3) Vitamins and minerals. The contractor shall provide a Certificate of Conformance

(CoC) for the lot including the production formula and premix source formula. Product not 

conforming to the ingredients, including vitamin premix and percentages as specified in 

Section C of this Product Contract Requirements document shall be cause for rejection of the 

lot.

(4) Water activity (aw) testing. Eight filled and sealed pouches shall be randomly 

selected from one production lot and tested for aw in accordance with the latest edition of the 

Official Methods of Analysis (OMA) of AOAC International, method 978.18, using an 

electric hygrometer system self-temperature controlled (at 25°C) or an equivalent instrument. 

Water activity shall be determined not less than 48 hours after packaging to allow moisture 

equilibration in the product. Test results shall be reported to the nearest 0.01. Verification 

will be conducted through actual testing by a government laboratory. Any nonconforming aw

result shall be cause for rejection of the lot.

(5) Microbiological testing. The finished product shall be tested for microbiological 

activity. Five filled and sealed pouches shall be randomly selected from the lot regardless of 

lot size. The pouched product shall be individually tested for microbiological levels in 

accordance with the latest edition of the Official Methods of Analysis (OMA) of AOAC 

International or the FDA Bacteriological Analytical Manual (BAM). For aerobic plate count 

the results for each pouched product tested must comply as provided in C-2, J(1). For yeast 

and mold, results for each pouched product must comply as provided respectively in C-2, 

J(2). For E. coli and Salmonella, results for each pouch must comply as provided respectively 

in C-2, J(3) and (4). Any result not conforming to the microbiological requirements shall be 

cause for rejection of the lot.
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Test Method Number

Aerobic plate count 966.23, 990.12, or BAM, Ch. 3 

Yeast and mold 997.02 or BAM, Ch. 18 

E.coli 991.14, 2005.03

Salmonella 994.04, 967.26, 996.08, 2003.09, 2004.03, 2013.09

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS)

 A. Packaging.

(1) Pouch material certification. The pouch material shall be tested for these 

characteristics. A CoC may be accepted as evidence that the characteristics conform to the 

specified requirements.

Characteristic Requirement paragraph Test procedure

Thickness of films for laminated 

material

D-1,A(1)a and D-1,A(2)a ASTM D2103 1/

Aluminum foil thickness D-1,A(1)a and D-1,A(2)a ASTM B479 2/

Laminated material 

identification and construction

D-1,A(1)a and D-1,A(2)a Laboratory evaluation

Color of laminated material D-1,A(1)a and D-1,A(2)a SAE AMS-STD-595 3/

1/ Standard Specification for Polyethylene Film and Sheeting

2/ Standard Specification for Annealed Aluminum and Aluminum-Alloy Foil for Flexible 

Barrier, Food Contact, and Other Applications

3/ Colors Used in Government Procurement

(2) Unfilled preformed pouch certification. A CoC may be accepted as evidence that 

unfilled pouches conform to the requirements specified in D-1,A(1)a and b. When deemed 

necessary by the USDA, testing of the unfilled preformed pouches for seal strength shall be 

as specified in E-6, B(1)a.
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(3) Filled and sealed pouch examination. The filled and sealed pouches shall be 

examined for the defects listed in table II. The lot size shall be expressed in pouches. The 

sample unit shall be one pouch. The inspection level shall be I and the acceptable quality 

level (AQL), expressed in terms of defects per hundred units, shall be 0.65 for major defects 

and 2.5 for minor defects.

TABLE II. Filled and sealed pouch defects 1/

Category Defect

Major Minor

101 Tear or hole or open seal.

102 Seal width less than 1/16 inch. 2/

103 Presence of delamination. 3/

104 Unclean pouch. 4/

105 Pouch has foreign odor.

106 Any impression or design on the heat seal surfaces which conceals or 

impairs visual detection of seal defects. 5/

107 Not packaged as specified.

108 Presence of stress cracks in the aluminum foil. 6/ 7/

201 Label missing or incorrect or illegible.

202 Tear nick or notch or serrations missing or does not facilitate opening.

203 Seal width less than 1/8 inch but greater than or equal to 1/16 inch. 2/

204 Presence of delamination. 3/

1/ Any evidence of rodent or insect infestation shall be cause for rejection of the lot.
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2/ The effective closure seal is defined as any uncontaminated, fusion bonded, continuous 

path, minimum 1/16 inch wide, from side seal to side seal that produces a hermetically sealed 

pouch.

3/ Delamination defect classification:

Major - Delamination of the outer ply in the pouch seal area that can be propagated to 

expose aluminum foil at the food product edge of the pouch after manual flexing of the 

delaminated area. To flex, the delaminated area shall be held between the thumb and 

forefinger of each hand with both thumbs and forefingers touching each other. The 

delaminated area shall then be rapidly flexed 10 times by rotating both hands in alternating 

clockwise- counterclockwise directions. Care shall be exercised when flexing delaminated 

areas near the tear notches to avoid tearing the pouch material. After flexing, the separated 

outer ply shall be grasped between thumb and forefinger and gently lifted toward the food 

product edge of the seal or if the separated area is too small to be held between thumb and 

forefinger, a number two stylus shall be inserted into the delaminated area and a gentle lifting 

force applied against the outer ply. If separation of the outer ply can be made to extend to the 

product edge of the seal with no discernible resistance to the gentle lifting, the delamination 

shall be classified as a major defect. Additionally, spot delamination of the outer ply in the 

body of the pouch that is able to be propagated beyond its initial borders is also a major 

defect. To determine if the laminated area is a defect, use the following procedure: Mark the 

outside edges of the delaminated area using a bold permanent marking pen. Open the pouch 

and remove the contents. Cut the pouch transversely not closer than 1/4 inch (+1/16 inch) 

from the delaminated area. The pouch shall be flexed in the area in question using the 

procedure described above. Any propagation of the delaminated area, as evidenced by the 

delaminated area exceeding the limits of the outlined borders, shall be classified as a major 

defect.

Minor - Minor delamination of the outer ply in the pouch seal area is acceptable and 

shall not be classified as a minor defect unless it extends to within 1/16 inch of the food 

product edge of the seal. All other minor outer ply delamination in the pouch seal area or 

isolated spots of delamination in the body of the pouch that do not propagate when flexed as 

described above shall be classified as minor defects.

4/ Outer packaging shall be free from foreign matter which is unwholesome, has the potential 

to cause pouch damage (for example, glass, metal filings) or generally detracts from the clean 

appearance of the pouch. The following examples shall not be classified as defects for 

unclean:
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a. Foreign matter which presents no health hazard or potential pouch damage and 

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

with a clean dry cloth.

b. Dried product which affects 1/8 inch by 1/8 inch or equivalent area or less

(localized and aggregate).

5/ If doubt exists as to whether or not the sealing equipment leaves an impression or design 

on the closure seal surface that could conceal or impair visual detection of seal defects, 

samples shall be furnished to the contracting officer for a determination as to acceptability.

6/ Applicable to form-fill-seal pouches only.

7/ The initial examination shall be a visual examination of the closed package. Any suspected 

visual evidence of stress cracks in the aluminum foil (streaks, breaks, or other disruptions in 

the laminated film) shall be verified by the following physical examination. To examine for 

stress cracks, the inside surface of both tray-shaped bodies shall be placed over a light source 

and the outside surface observed for the passage of light. Observation of light through the 

pouch material in the form of a curved or straight line greater than 2 mm in length shall be 

evidence of the presence of stress cracks. Observation of light through the pouch material in 

the form of a curved or straight line 2 mm in length or smaller or of a single pinpoint shall be 

considered a pinhole. Observation of ten or more pinholes per pouch shall be evidence of 

material degradation.

 B. Methods of inspection.

(1) Seal testing. The pouch seals shall be tested for seal strength as required in a, b, or 

c, as applicable.

 a. Unfilled preformed pouch seal testing. The seals of the unfilled preformed 

pouch shall be tested for seal strength in accordance with ASTM F88/F88M, Standard Test 

Method for Seal Strength of Flexible Barrier Materials. The lot size shall be expressed in 

pouches. The sample unit shall be one pouch. The sample size shall be the number of 

pouches indicated by inspection level S-1. Three adjacent specimens shall be cut from each 

of the three sealed sides of each pouch in the sample. The average seal strength of any side 

shall be calculated by averaging the three specimens cut from that side. Any average seal 

strength of less than 6 pounds per inch of width or any test specimen with a seal strength of 

less than 5 pounds per inch of width shall be classified as a major defect and shall be cause 

for rejection of the lot.
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 b. Pouch closure seal testing. The closure seals of the pouches shall be tested for 

seal strength in accordance with ASTM F88/F88M. The lot size shall be expressed in 

pouches. The sample unit shall be one pouch. The sample size shall be the number of 

pouches indicated by inspection level S-1. For the closure seal on preformed pouches, three 

adjacent specimens shall be cut from the closure seal of each pouch in the sample. For formfill-seal pouches, three adjacent specimens shall be cut from each side and each end of each 

pouch in the sample. The average seal strength of any side, end or closure shall be calculated 

by averaging the three specimens cut from that side, end or closure. Any average seal 

strength of less than 6 pounds per inch of width or any test specimen with a seal strength of 

less than 5 pounds per inch of width shall be classified as a major defect and shall be cause 

for rejection of the lot.

 c. Internal pressure test. The internal pressure resistance shall be determined by 

pressurizing the pouches while they are restrained between two rigid plates. The lot size shall 

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

number of pouches indicated by inspection level S-1. If a three-seal tester (one that 

pressurizes the pouch through an open end) is used, the closure seal shall be cut off for 

testing the side and end of the pouch and the distance between restraining plates shall be 1/2 

inch. For testing the closure seal, the bottom seal shall be cut off. The pouches shall be 

emptied prior to testing. If a four-seal tester (designed to pressurize filled pouches by use of a 

hypodermic needle through the pouch wall) is used, all four seals can be tested 

simultaneously. The distance between rigid restraining plates on the four-seal tester shall be 

equal to the thickness of the product +1/16 inch. Pressure shall be applied at the rate of 1- 2

pounds per square inch gage (psig) per second until 14 psig pressure is reached. The 14 psig 

pressure shall be held constant for 30 seconds and then released. The pouches shall then be 

examined for separation or yield of the heat seals. Any rupture of the pouch or evidence of 

seal separation greater than 1/16 inch in the pouch manufacturer’s seal shall be considered a 

test failure. Any seal separation that reduces the effective closure seal width to less than 1/16 

inch (see table II, footnote 2/) shall be considered a test failure and shall be classified as a 

major defect and shall because for rejection of the lot.

 C. Packing.

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

containers shall be examined for the defects listed in table III. 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.
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TABLE III. 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.
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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 

GOVERNMENT PUBLICATIONS

FOOD AND DRUG ADMINISTRATION Bacteriological Analytical Manual (BAM)

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

arch/LaboratoryMethods/ucm2006949.htm

NON-GOVERNMENTAL STANDARDS

SAE INTERNATIONAL www.sae.org

SAE-AMS-STD-595 Colors Used in Government Procurement

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

B479 Standard Specification for Annealed Aluminum 

and Aluminum-Alloy Foil for Flexible Barrier, 

Food Contact, and Other Applications

D1238 Standard Test Method for Melt Flow Rates of 

Thermoplastics by Extrusion Plastometer 
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D1505 Standard Test Method for Density of Plastics by 

the Density-Gradient Technique 

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

and Reinforcing Fiberboard Boxes

D2103 Standard Specification for Polyethylene Film and 

Sheeting 

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

F88/F88M Standard Test Method for Seal Strength of Flexible 

Barrier Materials

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International