PCR-P-050

11 October 2018

1

SECTION C

This document covers shelf stable filled pastry packaged in a polymeric tray for use by the 

Department of Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PCR-P-050, PASTRY, FILLED, INDIVIDUAL, PACKAGED IN A POLYMERIC 

TRAY, SHELF STABLE

Type.

C-2 PERFORMANCE REQUIREMENTS

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

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

inspections of Section E of this 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.

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

months at 80°F.

 C. Appearance.

(1) General. The finished product shall be 18 filled pastries in a polymeric tray. The 

filled pastries shall be triangular in shape and size and shall be not less than 4-1/2 inches on 

the long side by not less than 3-1/2 inches on the shorter sides. The pastry crust shall be 

intact and shall have a uniform light golden brown exterior color. Pastries may have slight 

filling leakage through the crust portion of the product, which should not exceed a total of 

2-1/2 inches in any individual pastry. The finished product shall be free from foreign 

materials.

(2) Type I. The blueberry fruit filling shall be a dark blue to purple color and may 

have visible blueberry pieces dispersed throughout the gel matrix.

Type I - Blueberry
PCR-P-050

11 October 2018

2

 D. Odor and flavor. The pastry crust shall have a sweet, slightly buttery baked flavor 

typical of baked pie crust. The crust may be slightly salty. The packaged food shall be free 

from foreign odors and flavors.

(1) Type I. The blueberry fruit filling shall have a sweet, cooked blueberry odor and 

flavor.

 E. Texture. The texture of the pastry crust shall not be excessively dry and crumbly or 

excessively firm. The texture shall not be excessively moist and gummy. The crust may have 

a slight granular texture.

(1) Type I. The texture of the blueberry fruit filling shall be thick.

 F. Net Weight.

(1) For Type I, there shall be 18 filled pastries per polymeric tray. The average net 

weight shall be not less than 37 ounces (1049 grams). The net weight of an individual 

polymeric tray shall be not less than 34 ounces (964 grams).

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

the approved product standard in palatability and overall appearance.

 H. Analytical requirements.

(1) Fat. The fat content shall be not less than 20.0 percent. The trans fat content shall 

be not greater than 0 grams per serving.

(2) Water activity. The water activity (aw) for type I packaged product shall be not 

greater than 0.86 when measured at 77oF (25oC).

(3) Oxygen. The oxygen content of the filled and sealed polymeric tray shall not 

exceed 0.30 percent.

C-3 MISCELLANEOUS INFORMATION

THE FOLLOWING IS FOR INFORMATION ONLY. THIS IS NOT A MANDATORY 

CONTRACT REQUIREMENT.

 A. Type I ingredients. Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, 

Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Blueberry Filling [Water, 

Invert Sugar, Blueberry Juice Concentrate, Dextrose, Dried Blueberries (Blueberry, Sugar, 

Sunflower Oil), Dried Cranberries (Cranberry, Sugar, Sunflower Oil, Natural Flavor), Corn 

Syrup, Modified Food Starch, Glycerin, Contains less than 2 percent of Cellulose Gel, 
PCR-P-050

11 October 2018

3

Cellulose Gum, Color Added (Red Cabbage Juice), Natural and Artificial Flavor, Sodium 

Citrate], Unsalted Butter (Pasteurized Cream, Natural Flavors), Water, Palm Oil, Sugar, Salt, 

Nonfat Milk.

SECTION D

D-1 PACKAGING

 A. Preservation. Eighteen (18) filled pastries plus the appropriate number of oxygen 

scavengers shall be filled and sealed into polymeric trays within 4 hours of baking and the 

trays shall conform to the requirements of section 3 of MIL-PRF-32004, Packaging of Food 

in Polymeric Trays, Type II Oven-baked products. Government verification testing and 

inspection of trays, lids, and fiberboard pads shall be in accordance with section 4 of MILPRF-32004 and the Quality Assurance Provisions of Section E of this Product Contract 

Requirements document.

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

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

FDA regulations.

D-2 LABELING

 A. Polymeric tray body. The polymeric tray body shall be clearly printed or stamped, in a 

manner that does not damage the tray, with permanent ink of any contrasting color, which is 

free of carcinogenic elements. One end of the polymeric tray (see figure 1 of MIL-PRF32004) shall be marked with the product name and number of portions. If the tray body end 

markings are not readily legible in low light conditions, a small, easily legible label shall be 

applied, but not over any existing tray markings. All other markings may be applied along 

the tray body side. The marking of trays with the product name, lot number and filling 

equipment number shall be applied at the time of tray sealing. 1/

Tray body markings shall include:

(1) Product name. Commonly used abbreviations may be used.

(2) Tray code includes: 2/

 Lot number

1/ As an alternate method, tray body markings may be clearly printed or stamped onto the 

polymeric tray lid at the time of sealing, in a manner that does not damage the lid, with 

permanent ink of any contrasting color, which is free of carcinogenic elements, provided that 

the required markings are applied onto the tray body after processing.
PCR-P-050

11 October 2018

4

2/ The lot number shall be expressed as a four digit Julian code. The first digit shall indicate 

the year of production and the next three digits shall indicate the day of the year (Example, 

14 February 2019 would be coded as 9045). The Julian code shall represent the day the 

product was packaged into the tray and processed. Sublotting (when used) shall be 

represented by an alpha character immediately following the four digit Julian code. 

Following the four digit Julian code and the alpha character (when used), the other required 

code information shall be printed in the sequence as listed above.

 B. Polymeric tray lid. The lid shall be clearly printed or stamped in a manner that does not 

cause damage. Permanent ink of any contrasting color, which is free of carcinogenic 

elements, shall be used. As an alternate labeling method, a pre-printed self-adhering 0.002 

inch thick clear polyester label printed with indelible contrasting color ink may be used.

Note: The font tested by Natick was Microsoft Helvetica. The font used shall be similarly 

clear/easy to read as Helvetica. The recommended font sizes are as follows: 22 for the 

product name, 14 for “yield” and “to heat in water.” If an additional note is required on the 

label, such as “fluff before serving,” it should also be in font size 14. All other information 

should be in font size 9.

(1) Lid labeling shall include: 

Product name and flavor

Ingredients

Net weight

Name and address of packer 

“Nutrition Facts” label in accordance with the Nutrition Labeling and 

Education Act (NLEA) and all applicable FDA regulations

(2) Lid labeling shall also show the following statements:

YIELD: Serves 18 portions of 1 filled pastry each.

TO OPEN: Using a clean knife, cut the lidding around the inside perimeter of the tray seals.

SUGGESTION: Cut lid along 3 sides and fold over uncut portion. Fold back to keep unused 

portions protected.

(3) The product shall be formulated and labeled in accordance with all USDA

labeling regulations and policies. The lid shall be labeled with the following product name(s):

Type Product Name

I BLUEBERRY PASTRY
PCR-P-050

11 October 2018

5

D-3 PACKING

 A. Packing. Four filled, sealed and processed polymeric trays shall be packed with 

fiberboard pads in a fiberboard shipping container constructed in accordance with style RSCL of ASTM D5118/D5118M, Standard Practice for Fabrication of Fiberboard Shipping 

Boxes. The fiberboard shall conform to type CF, class D, variety SW, minimum burst grade 

200 or ECT 32 of ASTM D4727/D4727M, Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut Shapes. Type II trays shall be stacked 

with lids oriented upright. Fiberboard pads shall be placed between the trays and on the top 

and bottom of the stacked trays. The pad dimensions shall be not less than 1/8 inch of the full 

length and width inside dimensions of the box and shall be fabricated of class D, minimum 

burst grade 200 fiberboard. Each box shall be closed in accordance with ASTM 

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

Fiberboard Boxes.

D-4 UNITIZATION

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

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

D-5 MARKING

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

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

and Unit Loads of Perishable and Semiperishable Subsistence.

SECTION E INSPECTION AND ACCEPTANCE

The following quality assurance criteria, utilizing ANSI/ASQ Z1.4, Sampling Procedures and 

Tables for Inspection by Attributes, are required. Unless otherwise specified, single sampling 

plans indicated in ANSI/ASQ Z1.4 will be utilized. When required, the manufacturer shall 

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. 
PCR-P-050

11 October 2018

6

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

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

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

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

as follows:

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

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

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

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

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

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

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

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

them to the following address for evaluation:

DEPARTMENT OF THE ARMY

RDNS-SEC-EMR

NATICK SOLDIER SYTEMS CENTER

10 GENERAL GREENE AVENUE

NATICK, MA 01760

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 trays. The sample unit shall be the contents of one tray. The inspection level 

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

hundred units, shall be 4.0 for major defects and 6.5 for minor defects. Defects and defect 
PCR-P-050

11 October 2018

7

classifications are listed in table I. The filled and sealed polymeric trays shall be brought to 

room temperature (65°F to 75°F).

TABLE I. Product defects 1/ 2/ 3/

Category Defect

Major Minor

General

101 Pastry not type as specified.

102 Polymeric tray does not contain intact oxygen scavenger(s). 4/

103 Tear or hole or open seal in oxygen scavenger.

201 Less than 18 filled pastries in a polymeric tray.

202 Pastry not shape or not size as specified.

203 Leakage of filling from the pastry crust portion of the product. 5/

Pastry crust

204 Pastry crust not intact. 6/

205 Pastry crust not a uniform light golden brown exterior color.

104 Pastry crust does not have a sweet or slightly buttery baked flavor 

typical of baked pie crust.

206 Pastry crust excessively dry or crumbly or excessively firm or 

excessively moist or gummy.

Type I – Blueberry

207 Blueberry fruit filling not a dark blue to purple color.

105 Blueberry fruit filling does not have a sweet or cooked blueberry 

odor or flavor.

208 Blueberry fruit filling not thick.
PCR-P-050

11 October 2018

8

TABLE I. Product defects 1/ 2/ 3/ - Continued

Category Defect

Major Minor

Net weight

209 Net weight of an individual polymeric tray less than 34 ounces (964 

grams). 7/

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.

3/ The trans fat content shall be verified by the NLEA “Nutrition Facts” label. Product not 

conforming to the trans fat content as specified in Section C of this document shall be cause 

for rejection of the lot.

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

verified by CoC.

5/ Not more than six of the pastries in a polymeric tray have filling leaking from individual 

pastries. An individual pastry is classified as having leaking filling when the combined 

leaking openings exceed 2-1/2 inches in length.

6/ More than six of the individual pastries broken into three or more pieces.

7/ Type I, sample average net weight less than 37 ounces (1049 grams) shall be cause for 

rejection of the lot.

 B. Methods of inspection.

(1) Shelf life. The contractor shall provide a Certificate of Conformance (CoC) 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 polymeric tray shall be 

determined by weighing each sample unit on a suitable scale tared with a representative 
PCR-P-050

11 October 2018

9

empty polymeric tray and lid. Results shall be reported to the nearest 1 ounce or to the 

nearest 1 gram.

(3) Analytical. The sample to be analyzed shall be a one-pound composite of three 

filled and sealed polymeric trays which have been selected at random from the production

lot. The composite sample shall be prepared and analyzed in accordance with the following 

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

Test Method Number

Fat 922.06, 991.36 or 2008.06 

(4) Water activity (aw) testing. Eight filled and sealed polymeric trays shall be 

selected at random 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 4 days but not more than 14 days 

after baking to allow moisture equilibration in the product. The sample unit shall be a 

specimen from the center of the product. The results shall be reported to the nearest 0.001.

Government verification will be conducted through actual testing by a Government 

laboratory. Any nonconforming aw result shall be cause for rejection of the lot.

(5) Oxygen content testing. Eight filled and sealed polymeric trays shall be randomly 

selected from one production lot and individually tested for oxygen content. Testing shall be 

accomplished after the filled and sealed polymeric trays have been allowed to equilibrate at 

room temperature for not less than 72 hours from the time of sealing. Test results shall be 

reported to the nearest 0.01 percent. Government verification will be conducted through 

actual testing by a Government laboratory. Any individual result not conforming to the 

oxygen content requirement shall be classified as a major defect and shall be cause for 

rejection of the lot.

(6) Inspection of filling. The contractor shall provide a Certificate of Analysis (CoA) 

for the filling mixture aw (see 6a). A Certificate of Conformance (CoC) for filling storage 

time and temperature is required (see 6b and c). Any result not conforming to the 

requirements specified in Section C of this Product Contract Requirements document shall be 

cause for rejection of the lot.

 a. The filling mixture water activity (aw) shall not be greater than 0.84 and shall be 

verified by CoA.

 b. All filling mixture shall be cooled at room temperature and not refrigerated. The 

filling shall be used in the finished product or frozen within 60 days.

 c. If frozen, the filling shall be held at 0°F (-18°C) or below for not more than 180 
PCR-P-050

11 October 2018

10

days and shall be verified by CoC.

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS, POLYMERIC TRAY)

 A. Packaging and labeling.

(1) Polymeric tray testing. For purposes of clarification, the polymeric tray without 

the lid will be referred to as the “tray” and the polymeric tray with the lid shall be referred to 

as the “container”. The tray, container and packaging materials shall be examined for the 

characteristics listed in table I of MIL-PRF-32004, Packaging of Food in Polymeric Trays. 

The lot size, sample unit, and inspection level criteria are provided in table II for each of the 

test characteristics. Any test failure shall be classified as a major defect and shall be cause for 

rejection of the lot. For rough handling survivability at frozen temperature, polymeric tray 

survival rate shall be at least 85 percent.

TABLE II. Polymeric tray quality assurance criteria

Prior to filling

Characteristic Lot size expressed in Sample

unit

Inspection 

level

Tray configurations and dimensions trays 1 tray S-1

Oxygen gas transmission rate of tray trays 1 tray S-1

Oxygen gas transmission rate of lid yards 1/2 yard S-1

Water vapor transmission rate of tray trays 1 tray S-1

Water vapor transmission rate of lid yards 1/2 yard S-1

Camouflage containers 1 container S-1
PCR-P-050

11 October 2018

11

After filling and sealing

Characteristic Lot size expressed in Sample 

unit

Inspection 

level

Rough handling survivability shipping containers 1 container S-2

Protective sleeve (as applicable) sleeves 1 sleeve S-1

Fiberboard pad (as applicable) fiberboard pads 1 pad S-1

Residual gas containers 1 container S-1

Closure seal containers 1 container S-1

Internal pressure containers 1 container S-1

Lid opening containers 1 container S-1

(2) Examination of container. The container shall be examined for the defects listed in 

table II of MIL-PRF-32004 and the labeling defects listed in table III. The lot size shall be 

expressed in containers. The sample unit shall be one processed and labeled container. The 

inspection level shall be I and the AQL, expressed in terms of defects per hundred units, shall 

be 0.65 for major A defects, 2.5 for major B defects and 4.0 for minor defects. Fifty sample 

units shall be examined for critical defects. The finding of any critical defect shall be cause 

for rejection of the lot.

TABLE III. Container labeling defects

Category Defect

Major A Minor

101 Polymeric tray lid or body labeling missing or incorrect or illegible.

201 When a pre-printed self-adhering label is used, the label not 

adhering to tray lid (for example, label raised or peeled back from 

edge to corner) or presence of any areas of gaps along the perimeter 

of the label where the label is not properly adhered.

(3) Label adhesive examination. When self-adhering labels are used, the adhesive 

shall be tested in accordance with ASTM D3330/D3330M, Standard Test Method for Peel 

Adhesion of Pressure-Sensitive Tape. In lieu of testing, a Certificate of Conformance (CoC) 

shall be provided.
PCR-P-050

11 October 2018

12

 B. Packing.

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

containers shall be examined for the defects listed in table IV. The lot size shall be expressed 

in shipping containers. The sample unit shall be one shipping container fully packed. The 

inspection level shall be S-3 and the AQL, expressed in terms of defects per hundred units, 

shall be 4.0 for major defects and 10.0 for total defects.

TABLE IV. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Inadequate workmanship. 1/

201 Arrangement or number of polymeric trays not as specified.

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.

 C. Unitization.

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

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

Any nonconformance shall be classified as a major defect.
PCR-P-050

11 October 2018

13

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

DEPARTMENT OF DEFENSE SPECIFICATION

MIL-PRF-32004 Packaging of Food in Polymeric Trays

GOVERNMENT PUBLICATION

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

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

NON-GOVERNMENTAL STANDARDS

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

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

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International

ASTM INTERNATIONAL www.astm.org

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

Reinforcing Fiberboard Boxes

D3330/D3330M Standard Test Method for Peel Adhesion of Pressure-Sensitive 

Tape

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