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SECTION C

This document covers cornbread packaged in a polymeric tray for use by the Department of 

Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PCR-C-071, CORNBREAD, PACKAGED IN A POLYMERIC TRAY, SHELF 

STABLE

C-2 PERFORMANCE REQUIREMENTS

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

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

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

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

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

methodologies from the approved Product Standard, which result in a product non 

comparable to the Product Standard, the contractor shall arrange for a new or alternate FA or 

PDM 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 cornbread. The cornbread shall be fully 

baked. The cornbread shall show no evidence of compression streaks. 

(2) Cornbread. The cornbread shall have a golden brown surface. The interior shall be 

golden yellow, irregular shaped crumb. The product shall be free from foreign materials and 

shall show no evidence of excessive baking (materially darkened or scorched). The 

cornbread height, measured at its highest point, shall be not less than 1-1/4 inch.

 D. Odor and flavor. The packaged food shall be free from foreign odors and flavors. The 

cornbread shall have a sweet, mild corn odor and flavor.

 E. Texture. The cornbread shall have a dense, tender, moist, fine grain texture with 

scattered air pockets.
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 F. Net weight. No individual polymeric tray shall have a net weight of less than 36 ounces

(1020 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 content. The fat content shall be not less than 12.0 percent.

(2) Water activity (Aw). The water activity of packaged product shall be not greater 

than 0.850 at 25°C.

 I. Oxygen content. The oxygen content of the filled and sealed polymeric tray shall not 

exceed 0.3 percent after 72 hours.

C-3 MISCELLANEOUS INFORMATION

THE FOLLOWING INGREDIENTS ARE FOR INFORMATION ONLY. THIS IS NOT A 

MANDATORY CONTRACT REQUIREMENT.

 A. Ingredients. The ingredients for cornbread may be as follows: Enriched bleached wheat 

flour (bleached flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, 

riboflavin, folic acid), water, sugar, egg, partially hydrogenated soybean and cottonseed oils, 

yellow cornmeal, glycerol, soybean oil, may contain 2 percent or less of: nonfat dry milk, 

salt, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), 

modified corn starch, xanthan gum, guar gum, potassium sorbate (preservative), artificial 

color (yellow 5 lake), natural and artificial flavor.

SECTION D

D-1 PACKAGING

 A. Preservation. Product as specified plus the appropriate number of oxygen scavengers 

and ovenable tray insert, if applicable, shall be filled and sealed into polymeric trays 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. Verification testing and inspection of 

trays and lids shall be in accordance with Section 4 of MIL-PRF-32004 and the Quality 

Assurance Provisions of Section E of this Performance-based Contract Requirements 

document. The requirement for protective sleeves shall not apply to Type II Oven-baked 

Products.
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 B. Polymeric tray closure. The filled and sealed tray shall be securely closed.

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

for direct or indirect food contact and shall be suitable for use with edible products. The 

oxygen scavenger shall be in compliance with all applicable FDA regulations.

 D. Ovenable tray insert. The ovenable tray insert (if utilized) shall be constructed of 

materials that are safe for direct or indirect food contact and shall be suitable for use with 

edible products. The ovenable tray insert shall be in compliance with all applicable FDA and

USDA 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 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 tray 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 prior to packing for shipment to ration 

assembler.

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 2007 would be coded as 7045). The Julian code shall represent the day the 

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

represented by an alpha character immediately following the four digit Julian code. 
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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, cut 3 rows by 6 rows.

TO HEAT IN WATER: Submerge unopened tray in water. Bring water to a 

boil. Simmer gently 10-15 minutes. Avoid overheating (tray shows evidence of 

bulging).

WARNING: Do not heat tray in oven.

TO TRANSPORT AFTER HEATING: Stack trays with lids oriented upright and fiberboard pads in between.

CAUTION: Use care when opening as pressure may have been generated within the tray.

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.
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D-3 PACKING

 A. Packing for shipment to ration assembler. Four filled, sealed and processed polymeric 

trays shall be packed in a snug fitting fiberboard box conforming to style RSC-L, type CF, 

grade 275 of ASTM D 5118/D 5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes. The 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 domestic, grade 275 fiberboard. The box shall be 

closed in accordance with ASTM D 1974 Standard Practice for Methods of Closing, Sealing, 

and Reinforcing Fiberboard Boxes.

D-4 UNITIZATION

 A. Unit loads. Unit loads shall be as specified in DSCP FORM 3507, Loads, Unit: 

Preparation of Semiperishable Subsistence Items.

D-5 MARKING

 A. Shipping containers and unit loads. Marking of shipping containers and unit loads shall 

be as specified in DSCP 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. 
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(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 overall 

appearance and palatability. Any failure to conform to the performance requirements or any 

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

US Army Research, Development, and Engineering Command

Natick Soldier Research, Development, and Engineering Center

AMSRD-NSC-CF-F

15 Kansas Street

Natick, MA 01760-5018

One lot shall be randomly selected during each calendar month of production. Two (2) 

sample units of each item produced shall be randomly selected from that one production lot. 

The two (2) sample units shall be shipped to Natick within five working days from the end of 

the production month and upon completion of all USDA inspection requirements. The 

sample units will be evaluated for the characteristics of appearance, odor, flavor, texture, and 

overall quality.

(2) Conformance inspection. Conformance inspection shall include the examinations 

and the methods of inspection cited in this section.

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

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

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

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

The lot size shall be expressed in polymeric trays. The sample unit shall be the contents of 

one polymeric 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 
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minor defects. Defects and defect classifications are listed in table I below. 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 Product not cornbread.

102 Product not fully baked.

103 Polymeric tray does not contain intact oxygen scavenger(s).

104 Product shows evidence of excessive baking (materially darkened or 

scorched).

201 Evidence of delamination by ovenable tray insert (if utilized).

201 Evidence of delamination by ovenable tray insert (if utilized).

Appearance

203 Surface not golden brown.

204 Interior not golden yellow or not irregular shaped crumb.

205 Product height not as specified. 4/

Odor and flavor

105 Product not sweet or not mild corn odor or flavor.

Texture

206 Texture not dense or not tender or not moist or not fine grain with 

scattered air pockets.

Net weight

207 Net weight of an individual polymeric tray less than 36 (1020 grams)

ounces.
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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/ Bisect cornbread vertically in the center with a sharp knife to inspect for defects.

4/ Cornbread shall be measured at the highest point along the vertical cut.

 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 hedonic 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 

empty tray, ovenable tray insert (if utilized), appropriate number of oxygen scavengers, 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 one production

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

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

Test Method Number

Fat 922.06, 985.15 or 2008.06

Test results shall be reported to the nearest 0.1 percent. Verification will be conducted 

through actual testing by a Government laboratory. Any nonconforming result shall be cause 

for rejection of the lot.

(4) Water activity (Aw). Eight filled and sealed polymeric trays shall be selected at 

random from the lot regardless of lot size. Water activity (Aw) shall be determined not less 

than 4 days but not more than 14 days after baking to allow moisture equilibration in the 

product. The product shall be individually tested for water activity in accordance with the 
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Official Methods of Analysis (OMA) of the AOAC method 978.18, using an electric 

hygrometer system self-temperature controlled at 25°C or an equivalent instrument. The 

sample unit shall be a specimen from the center of the product. The results of each Aw 

determination shall be reported to the nearest 0.001. Any nonconforming 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. Verification will be conducted through actual testing by 

a Government laboratory. Any individual result not conforming to the oxygen content 

requirement shall be cause for rejection of the lot.

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 container and container 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 below 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.
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TABLE II. Polymeric tray quality assurance criteria

Prior to processing

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

After processing

Characteristic Lot size

expressed in

Sample unit Inspection level

Processing Trays 1 tray S-2

Rough handling survivability Test containers 1 container S-2

Headspace (vacuum) 1/ 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

1/ Lack of visible gap between straight edge and lidding material along entire length of 

lidding and/or lack of tautness by the lidding shall not be scored as defects.

(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 below. 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 
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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, 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 D 3330/D 3330M Standard Test Method for Peel 

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

shall be provided.

 B. Packing.

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

containers shall be examined for the defects listed in table IV below. 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.

 
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C. Unitization.

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

requirements of DSCP FORM 3507, Loads, Unit: Preparation of Semiperishable Subsistence 

Items. Any nonconformance shall be classified as a major defect.

SECTION J REFERENCE DOCUMENTS

DSCP FORMS

DSCP FORM 3507 Loads, Unit: Preparation of Semiperishable Subsistence Items

DSCP FORM 3556 Marking Instructions for Boxes, Sacks, and Unit Loads of 

Perishable and Semiperishable Subsistence

MILITARY SPECIFICATIONS

MIL-PRF-32004 Packaging of Food in Polymeric Trays

GOVERNMENT PUBLICATIONS

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)

 ANSI/ASQ Z1.4-2003 Sampling Procedures and Tables for Inspection by Attributes

 ASTM INTERNATIONAL

 D 1974-98 (2003) Standard Practice for Methods of Closing, Sealing, 

and Reinforcing Fiberboard Boxes

 D 3330/D 3330M-04 Standard Test Method for Peel Adhesion of PressureSensitive Tape

 D 5118/D 5118M-05ae1 Standard Practice for Fabrication of Fiberboard 

Shipping Boxes
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 AOAC INTERNATIONAL Official Methods of Analysis (OMA) of the AOAC 

International
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For DLA Troop Support Website Posting

RDNS-SEC-EM 4 February 2016

TO: DLA Troop Support - Subsistence DSCP-FTRE

SUBJECT: ES16-022 (DSCP-SS-16-00433); Document change; USDA Proposal to add an 

additional Official Method of Analysis (OMA) of the Association of Official Analytical 

Chemists (AOAC) International Fat Test Method 2008.06 to four bakery documents

1. Natick received an Engineering Support Case (ES Case) from DLA - Troop Support 

stating the USDA Laboratory has made a proposal to add an additional method for fat testing 

to four bakery product specifications, resulting in a potential savings of thousands of dollars 

per year. The additional test method they proposed is Official Method of Analysis (OMA) of 

the Association of Official Analytical Chemists (AOAC) International Fat Test Method 

2008.06.

2. USDA states that validation testing has already been performed for the brownie with 

comparable results. As other products are included, validation testing could be performed to 

establish reliability as compared to AOAC Fat Test Method 922.06. Using the AOAC OMA 

Fat Test Method 2008.06 will result in an estimated cost savings of $77.00 per exam with a 

yearly projected savings of $11,627 based upon last year's figures.

3. USDA is requesting that AOAC OMA Fat Test Method 2008.06 be added to PCR-C-007F

Cakes, Brownies, Muffin Tops and Filled Cakes, Packaged in a Flexible Pouch, Shelf Stable 

and PCR-C-075 Cornbread, Packaged in a Flexible Pouch, Shelf Stable; for use in Meal, 

Ready-to-Eat (MRE); PCR-C-024D Cakes and Brownies, Packaged in a Polymeric Tray, 

Shelf Stable and PCR-C-071 Cornbread, Packaged in a Polymeric Tray, Shelf Stable; for use 

in Unitized Group Ration Heat and Serve (UGR – H&S).

4. Natick Research Chemists reviewed this request and concur with USDA’s proposal to add 

AOAC OMA Fat Test Method 2008.06 as an additional fat test method to the four subject 

documents.

5. Natick submits the following changes to subject documents for all current, pending, and 

future procurements until these documents are formally amended or revised:
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a. In PCR-C-007F, Cakes, Brownies, Muffin Tops and Filled Cakes, Packaged in a 

Flexible Pouch, Shelf Stable, on Page 18, Paragraph B. (3), under column for Fat 

Test Method Number, insert “2008.06”. 

b. In PCR-C-075, Cornbread, Packaged in a Flexible Pouch, Shelf Stable, on Page 9, 

Paragraph B. (3), under column for Fat Test Method Number, insert “2008.06”.

c. In PCR-C-024D, Cakes and Brownies, Packaged in a Polymeric Tray, Shelf 

Stable, on Page 28, Paragraph B. (3), under column for Fat Test Method Number, 

insert “2008.06”.

d. In PCR-C-071, Cornbread, Packaged in a Polymeric Tray, Shelf Stable, on Page 

8, Paragraph B. (3), under column for Fat Test Method Number, insert “2008.06”.

6. Attached is Change 01, PCR-C-007F, Cakes, Brownies, Muffin Tops and Filled Cakes, 

Packaged in a Flexible Pouch, Shelf Stable document dated 4 February 2016, with change 

highlighted.

7. Attached is Change 02, PCR-C-075, Cornbread, Packaged in a Flexible Pouch, Shelf 

Stable document dated 4 February 2016, with change highlighted.

8. Attached is Change 01, PCR-C-024D, Cakes and Brownies, Packaged in a Polymeric 

Tray, Shelf Stable document dated 4 February 2016, with change highlighted.

9. Attached is Change 01, PCR-C-071, Cornbread, Packaged in a Polymeric Tray, Shelf 

Stable document dated 4 February 2016, with change highlighted.