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DLA Troop Support -FTSA

21 Dec 2023

FOREWORD

(Supplementation is permitted.)

Appendix H is an aid for the inspection of Survivor Daily Rations (SDRs) and Survival Daily 

Rations- Vegetarian (SDR-Vs). It provides guidelines for sampling, inspecting, classifying defects, 

and determining lot serviceability. Users of this publication are encouraged to submit comments and 

recommended changes to improve this publication, through channels, to DLA Troop Support, 

ATTN: DLA Troop Support- FTSC. Changes will be coordinated with the Federal Emergency 

Management Agency (FEMA) and implemented as appropriate. 

BY ORDER OF THE COMMANDER

JOHN R. KING

Chief, Supplier Support Division 

DLA Troop Support, Subsistence 

DISTRIBUTION

Special

DLA Troop Support -FTR, FTSC, FTRA, FTSA, FTSB, FTW 

Army Veterinary Services, Federal Emergency Management 

This DLA Troop Support Handbook 4155.2, App-H, supersedes DLA Troop Support Handbook
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4155.2, App H, November 2010
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TABLE OF CONTENTS

PARAGRAPH PAGE

I. GENERAL.

A. Purpose and Scope 4

B. Explanation of Inspection Concept 4

C. Receipt Inspection Guidance 4

D. Inspection Test Date (ITD) Extensions 4

E. Disposition Recommendations 4

F. Inspection Equipment 5

G. Definitions 5

II. INSPECTION GUIDANCE.

A. Step 1: Evaluation of Storage Conditions (Surveillance) 9

B. Step 2: Determine if Grand Lotting is Appropriate 10

C. Step 3: Determine Lot Size 11

D. Step 4: Inspect Shipping Containers and Selection of Samples 11

E. Step 5: Perform Closed Package Inspection of Menu Bags and

Accessory Bags 12

F. Step 6: Perform Closed package Inspection of Menu Bag and

Accessory Bag Contents 12

G. Step 7: Perform Destructive Open Package Inspection (DOPI) 12

H. Step 8: Recording Results 13

I. Step 9: Determine if Special Inspection is Required 14

J. Step 10: Determine Disposition of the Lot 14

K. Step 11: Provide Results and Recommendations to Accountable Officer/

Agency 14

L. Step 12: Scheduling the Next Surveillance Inspection 15

III. SPECIAL INSTRUCTION GUIDANCE.

A. Step 1: Determine Lot Size 15

B. Step 2: Determine Sample Size for Each Component and Select Samples 15

C. Step 3: Perform Inspection of Selected Components 15

D. Step 4: Determine Disposition of the Lot 16

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

Agency 16
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IV. SAMPLING AND EXAMINATION TABLES.

A. Table A: Sampling Criteria for Inspection of Shipping Containers (Normal 

Inspection)

17 

B. Table B: Sampling Criteria for Inspection of Shipping Containers (Special 

Inspection)

17

C. Table C: Shipping Container Defects 18

D. Table D: Sample Criteria for Inspection of Menu Bags and Contents

Including Accessory Bags (Normal Inspection)

19

E. Table E: Sampling Criteria for Inspection of Menu Bags and Contents 

Including Accessory Bags (Special Inspection)

 20

F. Table F: Unopened Menu Bag Defects 20

G. Table G: Closed Package Defects of Menu Bags and Accessory Bag 

Contents

21

H. Table H: Sample Criteria for Destructive Open Package Inspection (DOPI) 

(Normal Inspection)

23

I. Table I: Sample Criteria for Destructive Open Package Inspection (DOPI)

(Special Inspection)

23

J. Table K: Specific Defect Codes 25

K. Table N: Condition Code Criteria for Special Inspection Results 

(Components That Equals or Exceeds an Action Number

28

V. INSPECTION RECORDS. 

A. Inspection Form 29

B. Distribution 29

C. Distribution 29
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I. GENERAL. 

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

Ration (SDR) and Survival Daily Ration- Vegetarian (SDR-V). It was written and coordinated to 

facilitate use on both DLA/DLA Troop Support/Federal Emergency Management Agency 

(FEMA) controlled SDR and SDR-V and those controlled by the individual Military Services. 

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

condition coding a lot based on the serviceability of the various components contained within the 

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

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

defective components using the criteria contained in Table N. 

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

and defect tables as for surveillance. Due to commercial nature of the components used in this 

ration, there are no monographs for the organoleptic evaluation the individual food components. 

However, due to the similarities between the SDR/SDR-V components and the components used 

in other individual operational rations, inspectors can use monographs for those rations as a 

reference, if needed. Inspectors shall notify DLA Troop Support/FEMA when 

containers/products fail to comply with essential receipt criteria. Notification should be by the 

most expeditious means when there is a possibility that warranty action can be initiated.

Inspectors will be provided guidance concerning additional requirements for warranty action. 

D. Inspection Test Date (ITD) Extension. Inspectors may extend an ITD based on their best 

estimate of the lot’s estimate remaining shelf-life. Table N is provided to aid the inspectors in 

arriving at the best estimate possible without the benefit of laboratory testing. Remarking of the 

unitized loads/cases with a revised ITD is the responsibility of the accountable officer.

 

E. Disposition Recommendations.

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

Veterinary/Medical Food Inspector. Inspectors will include (as a minimum): the condition 

code as determined with this Appendix; estimated remaining shelf-life, and a summary 

concerning integrity of packaging and packing. Inspectors are also encouraged to provide 

additional comments that will assist the accountable officer/agency in determining a final 

disposition. 

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

approval by the local medical authority. 

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

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

a. Can the defective ration(s)/component(s) be removed just prior to 

consumption?

b. How rapidly is the most defective component expected to deteriorate to the

point that it is unlikely to be consumed?

c. Can the lot be issued and supplemented with similar commercial items, Supply 

Catalog items, or operational ration component(s)? 

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

under which the rations will be used? For example, the same disposition recommendation for 

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

feeding plans that call for use of the SDR/SDR-V for a longer duration/mission. 

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

necessary to perform the inspections of SDRs/SDR-Vs. However, this list is not intended to 

be all encompassing.

1. Adequate lighting.

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

3. Metal ruler. 

4. Scissors general use (must be strong enough to easily cut menu bags and retort pouches) 

5. Tape (for retaping food packets and cases).

6. Disposable cutlery.

7. Paper cups.

8. Paper plates.

9. Paper towels.

10. Paper, white, chart size.

11. Sharpie pen/marker. 

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

13. Alcohol swabs/wipes.

14. Number 2 stylus.

15. Bottled water (for rinsing palate).

G. Definitions.

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

activity with a description of the operational ration components, to include normal characteristics 

and signs of deterioration, as well as special instructions on how to examine the item. Special 

notes concerning inspection techniques are also included in some Monographs. Due to 

commercial nature of the components used in this ration, there are no monographs for the 

organoleptic evaluation the individual food components. However, due to the similarities 

between the SDR/SDR-V components and the components used in other individual operational 
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rations, inspectors can use monographs for those rations as a reference. Monographs can be 

accessed at https://www.dla.mil/Troop-Support/Subsistence/QA-Publications/ . The Quality 

Assurance Publications page contains the appendices for several of the individual operational 

rations and under those appendices, the Table M will have links to monographs that can be used 

as a reference for the components. 

2. Component Classification. The component classification for the SDR/SDR-V 

components can be found in Table M in this document. 

a. Primary. Any individual component in the SDR/SDR-V which, if unserviceable 

will make the meal nutritionally inadequate for any method of intended use. 

b. Secondary. Any individual component in the SDR/SDR-V which, if unserviceable, 

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

purpose.

c. Ancillary. Any component in the SDR/SDR-V which contributes little or no 

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

for its intended purpose.

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

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

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

always possible to develop grand scenarios that transform trivial happenings into major 

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

judgment. 

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

they may restrict the use of the product or make its consumption unlikely under the 

conditions for which the rations were originally designed. Examples: Extreme color 

(darkening), odor (rancidity), or flavor (bitterness) changes in primary components of a 

ration that makes them unlikely to be consumed under normal field conditions where 

resupply or alternative feeding strategies are available. However, under more restrictive

conditions the components could be consumed without concern that illness could be 

produced. 

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

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

identification is important since they often reveal early signs of deterioration and can be detected 

before the item reaches a condition that makes its consumption unlikely under conditions of 

normal use. Their early detection may lead to a predictive intervention by the accountable officer 

to ensure consumption before the component or menu loses its serviceability. 

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

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

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

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

b. Component Code Information/Component Lot Number. Item 

identification markings found on the primary package and, when applicable, the 

secondary package (e.g., thermostabilized pouch cartons) that reflects the producer's 

name, the USDA Establishment Number, the production lot number of the component, 

the nomenclature, etc.

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

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

limits.

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

estimates of remaining shelf-life. SDR/SDR-V serviceability will be determined based on the 

usability status of all food components. However, to aid accountable officers in choosing the 

best disposition option, inspectors will provide them the best possible estimate of remaining 

shelf-life. A list of applicable condition codes and their descriptions are as follows: 

a. Condition Code A. (issuable without qualification): Refer to Table N. 

b. Condition Code B. (issuable with qualification): Refer to Table N. 

Accountable officers are required to determine what qualifications will be specified in order to 

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

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

supplementary components are available). 

c. Condition Code H. (unserviceable): Refer to Table N. This classification

will be used only when the entire lot has been deemed unserviceable.

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

reclassification hold): Refer to Table N. Any item on hold pending laboratory analysis, rework, or 

awaiting authority for disposal. 

e. Condition Code L. (warranty action): Refer to Table N. Any item placed on 

hold pending warranty action. Warranty inspections will be directed by the contracting officer 

and/or the chain- of-command. Inspectors who are asked to perform a warranty inspection will 

be supplied with specific sampling and inspection instructions. 

9. Thermostabilized Component. Any component subjected to an approved thermal 

process in a retort approved by a processing authority. 

10. SDR/SDR-V Lot Serviceability. Based on usability and condition code, the 
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integrity of the packaging and packing is also considered. 

11. Survivor Daily Ration (SDR). A case that contains 10 menus with each menu 

consisting of one (1) day's recommended daily allowance of nutrients at a maintenance level 

of 2000 Kilocalories for a short period of time. Each case consists of 2 of 5 different menus 

for a total of 10 menus per case. The 5 menus have various meat entrees and components as 

well as a plastic spoon, salt, pepper, paper napkin and a pre-moistened towelette. A primary 

difference between the SDR and the MRE is that menu bag is a full day’s ration in the SDR. 

However, with the MRE, a troop is normally allotted one menu bag per meal. For SDR 

inspection, the terms ration and menu may be used interchangeably.

12. Survivor Daily Ration- Vegetarian (SDR-V). A case that contains 10 menus 

with each menu consisting of one (1) day's recommended daily allowance of nutrients at a 

maintenance level of 2000 Kilocalories for a short period of time. Each case consists of 2 of 

5 different menus for a total of 10 menus per case. The 5 menus have various vegetarian 

entrees and components as well as a plastic spoon, salt, pepper, paper napkin and a premoistened towelette. A primary difference between the SDR-V and the MRE is that menu 

bag is a full day’s ration in the SDR-V. However, with the MRE, a troop is normally allotted 

one menu bag per meal. For SDR-V inspection, the terms ration and menu may be used 

interchangeably.

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

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

usability classifications are fully useable; limited use; restricted use, and unusable (refer to Table 

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

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

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

factor for determining disposition of rations in storage. 

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

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

reduces the closure seal to less than 1/16 inch. 

17. Entrapped Matter. Foreign material may be trapped in the seal area when the 

pouch is sealed or bonded. Entrapped matter weakens the seal, but as long as there is 1/16 inch 

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

other), then the seal is considered acceptable.

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

laminated pouch. 

19. Stress Crack. It is possible that the foil barrier layer in the Food Packet pouch 
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material may break, but the outer layer (lamination) of polyester is still intact. This would be 

called a stress crack, and it is not scored as a defect.

20. Barrier Layer. The layer of the pouch laminate in food packet flexible pouches 

that serves as the barrier to prevent transmission of light, water vapor, or oxygen into or out of 

the flexible pouch. 

21. Product Contact Layer. The layer of the pouch laminate that is in direct contact 

with the food in a food packet flexible pouch. 

22. Adhesive. Bonding material that binds the laminations that make up the flexible 

pouch material.

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

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

number of soldiers. For the purposes of SDR/SDR-V inspection, we will refer to a full/complete 

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

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

during inspections, inspectors will make use the term “inspection modules”. An inspection 

module is a full/complete case.

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

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

transportation and storage temperature is defined as 80oF or less.

II. INSPECTION GUIDANCE. 

A. STEP 1: Evaluation of Storage Conditions (Surveillance).

1. Storage conditions vary significantly. SDRs/SDR-Vs may be stored in small

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

shipped to support a mass feeding situation. SDR/SDR-V storage areas should be clean, dry, 

and not subject to extreme temperatures. The facility should be free of pests in accordance 

with:

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

Subsistence.

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

During Storage. Although this is primarily written for MREs it is still applicable to the 

SDR/SDR-V. 

2. When multiple pallets of SDR/SDR-V are warehoused, the storage facility 

should meet the additional standards of the current version of MIL-STD 3006, Sanitation 

Requirements for Food Establishments. SDR/SDR-V should not be stacked more than 4 
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pallets high without the use of storage aids, pallet racks/pallet sets, etc. These pallet

racks/pallet sets should support the full weight of any additional pallet(s) and shall not be in 

contact with or supported by the pallets beneath. Temperature history of storage locations 

must also be considered when recommending/determining when the next inspection is due. 

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

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

handling. Cases should be back filled so that the same location will not have more than one 

case with less than 10 menu bags. 

4. SDR/SDR-V shelf life is shortened by high temperatures. When SDR/SDR-V 

storage temperatures exceed 80°F, the accountable officer should be advised that the 

elevated temperatures will negatively affect the shelf life of the rations. 

B. STEP 2: Determine If Grand Lotting Is Appropriate. 

1. Lotting procedures will be as follows:

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

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

storage conditions. 

b. Grand lots for the purpose of SDR/SDR-V inspections will be composed of rations from

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

two or more contractor's lots as long as the contractor (assembler) and production year are the same. 

Additionally, the rations must have been stored under substantially similar storage conditions (Check 

the TTI values on cases from each contractor’s lot, they should be nearly the same). Samples from 

grand lots must represent all individual lots proportionally, even if the next highest sample size must 

be used. Identity of samples from each sublot must be maintained throughout the inspection. This will 

be done by marking the menu bags with the lot code from the case that the menus are drawn from. 

2. When the AN is reached or exceeded during routine/normal inspection of a grand lot, 

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

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

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

inspected individually when one or more of the following occurs:

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

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

contractor's lots comprising the grand lot. 

c. The inspector determines for any reason, based on initial grand lot inspection 
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results, that inspection of each individual contractor's lot is necessary. 

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

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

when performing warranty inspections or on inspections of lots reported as possibly 

having wholesomeness deficiencies.

C. STEP 3: Determine Lot Size. 

1. Lot size is expressed as the total number of menus in the contractor’s or grand lot.

2. Determine how many cases there are in the lot; multiply that number by 10 menus 

(i.e. 3,500 cases x 10 menus = 35,000 menus). 

D. STEP 4: Inspect Shipping Containers and Selection of Samples.

1. Based on type of lot, shipping containers will be selected proportionally to represent 

all contractors’ lots.

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

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

the lot. Damaged cases should be set aside, and the contents should be inspected to determine the 

extent of damage to the menus, separately.

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

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

previously opened boxes. While these indicators may be the result of tampering, each may also 

be due to other reasons (e.g., a wholesale rework of a lot). Inspectors should contact their 

supervisors for guidance if pilferage or tampering is suspected. 

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

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

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

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

identification).

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

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

the food packets or vice-versa
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5. Open the sample cases to determine how many different menus they contain. 

While the SDR/SDR-V was designed to have 5 different menus, two of each menu per case 

containing 2 entrees in each menu, inspectors may encounter double packing of one or more 

menus. 

6. Classify each defective case by the most serious defect it possesses. List each defect in 

the inspection report. If the AN is not reached or exceeded, the lot passes the shipping container 

inspection.

E. STEP 5: Perform Closed Package Inspection of Menu Bags and Accessory Bags. 

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

proportionally representative of the menus in the lot(s). 

2. Inspect the menu and accessory bags IAW Table F. 

3. Inspect the menu bag for integrity, seal, cleanliness, marking, and damage. Open the 

menu bag by cutting off one seal. 

F. STEP 6: Perform Closed Package Inspection of Menu Bag and Accessory Bag 

Contents. 

1. Select content samples from the menu bags selected in accordance with II. E. Step 5.

2. Ensure the menu and accessory bags being sampled are proportionally representative 

of the lot. 

3. Thoroughly examine the components within the menu and accessory bags. Perform 

this inspection under a good light source and, if available, with the aid of a magnification lens. 

When a component exhibits more than one defect, it will be classified by the most serious 

defect it possesses. However, for the purpose of gathering additional information, the lesser 

defects will also be noted.

4. The contents will be inspected for applicable defects IAW Table G.

G. STEP 7: Perform Destructive Open Package Inspection (DOPI).

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

those defects listed in Table J. 

2. Only those closed package inspection sample units that did not exhibit any external 

Major A or Major B defects will be examined DOPI. A new sample menu must be drawn to 

replace those with previous Major A or B defects and utilized for the DOPI only. 

3. Inspectors should refer to the component monographs (see paragraph I.G.1.) for 
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information relative to the product’s normal characteristics, the most likely deteriorative

conditions to be observed and any unique inspection information and special notes concerning 

the item. When a monograph is not available for a particular item, inspectors should evaluate 

the organoleptic characteristics to identify any deteriorative conditions based on their 

experience. If the inspector needs additional guidance, contact DLA Troop Support- FTSC 

(215) 737-7771/7773 (DSN 444) or Email: IndividualRationInspectionReporting@dla.mil. 

4. The inspector should select, as a minimum, 5 different menus. If less than 5 different 

menus are available in the lot, the samples will be selected in a manner that is proportionally 

representative of the lot(s).

5. Each component of the sample menus (including all accessory items) will be opened 

and inspected. If no Major A or Major B defects are noted and the AN for minor defects is not 

exceeded during normal open package inspection, this phase of the inspection should be

considered complete.

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

H. STEP 8: Recording Results. 

1. Record the following information for all defective components:

a. Menu number, if applicable.

 b. Assembler's lot number.

c. Component nomenclature and code.

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

e. Defect Table.

f. Defect number.

 g. Specific defect code (if applicable).

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

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

report.

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

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

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

defects or those exhibiting only minor defects may be reassembled into the lot. 
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3. Component packages with a Major A or Major B packaging defect (other than 

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

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

pouches.

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

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

applicable monograph. 

I. STEP 9: Determine if Special Inspection is Required. Special inspection is normally 

required when any AN is reached/exceeded. However, there are rare occasions when an AN may 

be exceeded and it may be appropriate to waive the Special Inspection. This would normally be a 

situation in which it can be determined that there is degradation throughout the grand lot. For 

example, a situation in which the entire lot is heat stressed or infested. If the TTI value is 4 or 5 

and the Normal Inspection shows that multiple components are heat stressed in numbers in 

excess of the ANs. If a Special inspection is deemed necessary, go to Section III for procedures. 

J. STEP 10: Determine Disposition of the Lot. Disposition based on routine 

inspection results will be determined when no Major A or Major B defects were noted or 

the action number for minor defects combined has not been reached. 

1. If the lot passes all three inspections (Shipping Case, CPI, DOPI), the lot is fully

useable and the condition code is Condition Code A, unless the SDR/SDR-V are 5 or more years 

old. SDRs/SDR-Vs in excess of 5 years old may be no higher than Condition Code B.

2. If the lot fails the shipping container inspection for minor defects, but has no major 

defects, the lot may be judged to be condition code A, if the inspector deems the lot to be fully 

serviceable.

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

results.

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

laboratory for testing. The lot will then be placed in Condition Code J pending results of the 

lab testing.

5. Otherwise recommend destruction, Condition Code H to the accountable officer.

If the lot may be unwholesome notify the supervising Army Veterinary Services Officer or 

Air Force Preventive Medicine Officer.

K. STEP 11: Provide Results and Recommendations to Accountable Officer/Agency. 

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

officer.

 2. There is currently no Veterinary Service Information Management System 

(VSIMS) database to report inspection results. You can find a writable version of the DLA 
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Troop Support Form 5117 at https://www.dla.mil/Troop-Support/Subsistence/QAPublications/Appendix-H/

L. STEP 12: Scheduling the Next Surveillance Inspection.

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

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

are in excess of 100oF, inspect within 1 month. 

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

average storage temperatures are between 80-100oF. If average storage temperatures are in 

excess of 100oF, inspect within 1 month. 

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

additional quantity of only those components that met or exceeded the ANs during the Normal 

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

are performing a grand lot inspection and defects are present for a particular lot or lots, complete the 

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

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

Normally this would be due to a deteriorative condition throughout the lot that is readily apparent 

during the Normal Inspection. Possible examples would be heat stress or infestation throughout the 

lot. When ANs are exceeded, but the inspector believes that a Special Inspection is not necessary, 

then the inspector must discuss this with his chain-of-command and request approval to forego the 

Special Inspection. The approving officer and the reason for not performing the inspection should be 

documented on the inspection report. 

A. STEP 1: Determine Lot Size. 

1. Lot size is expressed as the total number of individual suspected defective 

components/packet as determined during routine inspection (reached/exceeded AN). Each 

defective component/packet will be inspected as a separate lot.

2. To determine component lot size, you must determine which menus contain the 

defective component(s) utilizing Table S and the previous inspection results. These menus will 

be the only menus selected for the special inspection. 

3. All defective samples will be classified by the most serious defect they possess.
APP H

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

1. Sample size will be determined IAW Tables B, E, and I. Special Inspections are 

performed only on contractor’s lots. 

2. Inspect IAW applicable defect tables (Tables F, G, or J).

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

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

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

D. STEP 4: Determine Disposition of the Lot. 

 1. If none of the action numbers are reached or exceeded, each menu is considered to 

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

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

secondary, ancillary) and use the criteria in Table N to determine the condition code of the lot. 

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

 1. Complete DLA Troop Support Form 5117 and provide a copy of the report to

the accountable officer.

 2. There is currently no database to report inspection results. You can find a writable 

version of the DLA Troop Support Form 5117 at the 

following website: https://www.dla.mil/Troop-Support/Subsistence/QAPublications/Appendix-H/

 3. If rations are placed in less than condition code A must be telephonically reported to DLA 

Troop Support- FTSC (215) 737-7771/7773 (DSN 444) or Email: 

IndividualRationInspectionReporting@dla.mil. 
APP H

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IV. SAMPLING AND EXAMINATION TABLES.

TABLE A 1/ 2/ 

SAMPLING CRITERIA FOR INSPECTION OF 

SHIPPING CONTAINERS (NORMAL INSPECTION)

LOT SIZE SAMPLE SIZE DEFECT CLASS ACTION NUMBER

(CASES) (CASES)

1-250 3 Major B 1

Minor 3

251-17,500 10 Major B 2

Minor 8

17,501-250,000 16 Major B 3

Minor 11

Over 250,001 25 Major B 4

Minor 15

1/ For use with Table C.

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

within this appendix. 

TABLE B 1/ 

SAMPLING CRITERIA FOR INSPECTION OF SHIPPING CONTAINERS 

(SPECIAL INSPECTION)

LOT SIZE SAMPLE SIZE DEFECT CLASS ACTION NUMBER

(CASES) (CASES)

1-75 3 Major B 1

Minor 3

76-250 10 Major B 2

Minor 8

251-600 16 Major B 3

Minor 11

601-1,600 25 Major B 4

Minor 15

1,601-5,000 40 Major B 6

Minor 22

5,001-17,500 63 Major B 8

Minor 31

Over 17,501 100 Major B 11

Minor 45

1/ For use with Table C.
APP H

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TABLE C 1/ 

SHIPPING CONTAINER DEFECTS

CATEGORY DEFECT

MAJ B MINOR

501 Evidence of rodent or insect infestation on or in

the shipping container. 2/

502 Container damaged, contents exposed or

affected.

601 Container damaged, contents not exposed or

affected.

616 Missing TTI (as applicable). 3/ 

618 Shrink Wrap is torn or does not cover all fours

sides of pallet.

619 TTI is attached to case strap. 3/ 

620 Exterior of case shows mold growth.

623 Strap missing or not matching color.

1/ For use with Tables A and B.

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

3/ Defect number 616 & 619 may not apply to this time. 
APP H

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TABLE D 1/ 2/3 

SAMPLING CRITERIA FOR INSPECTION OF

MENU BAGS AND CONTENTS INCLUDING ACCESSORY 

BAGS AND CONTENTS (NORMAL INSPECTION)

LOT SIZE SAMPLE SIZE DEFECT CLASS

(Menus) (Menus) AND ACTION NUMBERS

MAJ A MAJ MIN

 10 - 3,000 10 1 1 11

3,001 - 6,000 20 1 1 15

6,001 - 36,000 30 1 1 22

Over 36,001 40 1 1 33 

1/ For use with Table F.

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

A examination. 

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

be combined and compared to the normal inspection action numbers. 
APP H

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TABLE E 1/ 2/ 

SAMPLING CRITERIA FOR INSPECTION OF MENU BAGS 

AND CONTENTS INCLUDING ACCESSORY BAGS

AND CONTENTS (SPECIAL INSPECTION)

LOT SIZE SAMPLE SIZE DEFECT CLASS

(Menus) (Menus) AND ACTION NUMBERS

MAJ A MAJ B MIN

10 - 3,000 10 1 1 8

3,001 - 6,000 20 1 2 9

6,001 - 36,000 30 1 3 10

Over 36,001 40 1 3 11

1/ For use with Tables F and G. 

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

TABLE F 1/ 

 UNOPENED MENU BAG DEFECTS

CATEGORY

DEFECT

MAJOR MAJOR MINOR

A B

503 Rodent damage/insect infestation of menu bag.

2/

514 Less than 10 menus in a case.

602 Visible tear/cut/hole/open seam in packet.

1/ For use with Tables D and E.

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

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TABLE G 1/ 

CLOSED PACKAGE DEFECTS OF MENU BAG 

AND ACCESSORY BAG CONTENTS

CATEGORY DEFECT

MAJOR MAJOR MINOR

A B

401 Swollen Pouch. 3/

402 Tear/cut/hole/open seal in primary package.

Applies to retort and thermostabilized pouches 

including all spread components (peanut butter,

cheese, jellies, etc.).

406 Menu bag is missing the entrée.

504 Rodent damage/insect infestation of accessory

bag. 2/

505 Complete loss of menu. 4/

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

(other than those covered by defect 402 or 608)

507 Inadequate vacuum and/or delamination with

moderate to extreme effects on product. 5/

508 Foldover wrinkle extending into the seal such

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

inch (retorted and thermostabilized pouches

only).

509 Presence of entrapped matter (for example,

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

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

width not a continuous 1/16 inch around the

pouch.

513 Missing secondary component from menu bag,

or primary component other than the entrée is

missing.

515 Accessory pouch missing from the menu bag.
APP H

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603 Visible tear/cut/open seam in accessory bag.

604 Rupture of normal appearing peanut butter

package when kneaded.

605 Presence of delamination when multi-layered

laminate is used. (not applicable to dehydrated

components).

606 Inadequate vacuum. Product not

affected/slightly affected. 5/

607 Unserviceable menu card (e.g., missing, severely 

torn or does not match the entrée components. 

608 Tear/cut/hole/open seal in package of ancillary

component.

609 Presence of delamination when multi-layered

laminate is used. (dehydrated components only).

610 Abrasion in the exterior surface of retorted or

thermostabilized pouches.

617 Ancillary component missing from the menu

bag.

612 Missing tear notch on food component or

accessory bag.

622 Spoon or eating utensil missing from the menu

bag.

1/ For use with Table D and E.

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

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

swellers due solely to their naturally puffy appearance. 

4/ Score defect 505 when one or more defective components cause the entire menu to be 

unserviceable. For example, one or more leaking, ruptured, or contaminated packages may affect

the other components. See Table K, for further explanation.

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

6/ See component Monograph. 
APP H

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TABLE H 1/ 2/ 3/ 

SAMPLING CRITERIA FOR DESTRUCTIVE OPEN 

PACKAGE INSPECTION (DOPI) (NORMAL INSPECTION)

LOT SIZE SAMPLE SIZE DEFECT CLASS

(Menus) (Menus) AND ACTION NUMBERS

MAJ A MAJ B MIN

10 - 3,000 10 1 1 11

3,001 – 6,000 20 1 1 15

6,001 – 36,000 30 1 1 22

Over 36,001 40 1 1 33

1/ For use with Table J. 

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

examination.

3/ All defects noted will be combined and compared to the normal inspection action numbers.

TABLE I 1/ 

SAMPLING CRITERIA FOR DESTRUCTIVE OPEN 

PACKAGE INSPECTION (DOPI) (SPECIAL INSPECTION)

LOT SIZE SAMPLE SIZE DEFECT CLASS

(Menus) (Menus) AND ACTION NUMBERS

MAJ A MAJ B MIN

10 - 3,000 10 1 1 8

3,001 – 6,000 20 1 2 9

6,001 – 36,000 30 1 3 10

Over 36,001 40 1 3 11

1/ For use with Table J. 
APP H

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TABLE J 1/ 3/ 

DESTRUCTIVE OPEN PACKAGE INSPECTION (DOPI)

CATEGORY DEFECT

MAJOR MAJOR MINOR

A B

403 Evidence of rodent damage/insect infestation in product.

2/

404 Product off conditions as evidenced by abnormal odor,

color, flavor, or texture suggesting contamination and/or

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

evident).

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

glass, metal, wire).

510 Primary component fails to rehydrate (moderate to

extreme) or dissolve (extreme).

511 Moderate to extreme texture, odor, color, or flavor change

in a primary component not affecting wholesomeness

(product unlikely to be consumed under conditions of

intended use).

512 Mechanical damage to primary component significantly

affecting serviceability.

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

component not affecting wholesomeness.

612 Primary component fails to rehydrate (slight) or dissolve

(slight to moderate).

613 Moderate to extreme texture, color, odor, color, or flavor

change in a secondary or ancillary component not

affecting wholesomeness

 614 Secondary or ancillary component fails to rehydrate or

dissolve (moderate to extreme)

 615 Secondary or ancillary component fails to rehydrate or

dissolve (moderate to extreme)
APP H

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 1/ For use with Tables H and I.

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

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

description when appropriate. 

TABLE K

SPECIFIC DEFECT CODES

A. INSECT / RODENT

A1. Rodent.

A2. Insect.

A3. Other (describe).

B. PACKAGING, PACKING, MARKING, LABELING AND UNITIZATION

B1. Essential case markings missing.

B2. Essential case markings illegible.

B3. Essential case markings incorrect.

B4. Essential Labeling missing.

B5. Essential Labeling illegible.

B6. Essential labeling incorrect.

B7. Improperly unitized load.

B8. Unit load failure.

B9. Missing tear notch.

B10. Tear notches ripped or torn.

B11. Sifter (see Monographs).

B12. Inadequate vacuum.

B13. Delamination (separation of layers in laminate material).

B14. Foldover wrinkle.

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

B16. Abrasion.

B17. Sweller.

B18. Leaker.

B19. Other (describe).

C. TEXTURE CHANGES

C1. Too thick or pasty.

C2. Chewy / gummy.

C3. Mealy.

C4. Tough / stringy.

C5. Caked or hardened.

C6. Brittle.

C7. Crumbly, cracking.

C8. Excessively dry.

C9. Loss of crispness.

C10. Soft / mushy.

C11. Curdled.
APP H

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C12. Gritty / grainy.

C13. Spongy / rubbery.

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

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

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

refrigerator too long.)

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

loss of gel structure in jelly component).

C16. Caramelized

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

time-temperature abuse).

C18. Honeycombing.

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

C20. Other (describe).

D. ODOR CHANGES

D1. Medicinal, vitamin-like.

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

D3. Plastic-like.

D4. Hay-like (oxidized).

D5. Fermented.

D6. Scorched/burnt.

D7. Sulfur-like.

D8. Musty, moldy, mildew.

D9. Overripe.

D10. Not ripe.

D11. Stale.

D12. Cardboard.

D13. Soured.

D14. Putrid.

D15. Acidic/vinegary.

D16. Other (describe).

E. FLAVOR CHANGES

E1. Loss of flavor, flat, bland.

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

E3. Medicinal, vitamin-like.

E4. Plastic-like.

E5. Hay-like (oxidized).

E6. Bitter.

E7. Burnt.

E8. Soapy.

E9. Musty, moldy, mildew.

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

E11. Stale.

E12. Fermented.

E13. Earthy.

E14. Tart, acidic.
APP H

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E15. Overripe.

E16. Green, not ripe.

E17. Tobacco.

E18. Sweet, perfume like, flowery.

E19. Metallic.

E20. Excessively over-processed / scorched.

E21. Canned (over heat processed/retorted).

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

E23. Sour.

E24. Excessively salty.

E25. Other (describe).

F. APPEARANCE CHANGES

F1. Darkened

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

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

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

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

F5. Cloudiness (beverage bases except orange).

F6. Webbing (caffeine leeching)

F7. Other (describe).

G. FOREIGN MATERIAL

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

G2. Not potentially hazardous.

G3. Other (describe)

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

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

data to properly identify menus that contained one (or more) leaking component that adversely 

affected the entire meal. For example, if an applesauce pouch leaks, the entire menu may be unfit for 

use because of the mold growth that would likely occur inside the menu bag.

H1. Due to one leaking or ruptured component.

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

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

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

H5. Other (describe).

J. MISSING COMPONENTS/MENUS

J1. Required component(s) missing from menu.

J2. Required menus missing.

J3. Required eating utensil (spoon) missing.
APP H

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TABLE N 1/ 2/ 3/ 4/ 5/ 

CONDITION CODE CRITERIA

DEFECTS FROM SPECIAL INSPECTION RESULTS

(COMPONENTS THAT EQUALS OR EXCEEDS AN ACTION NUMBER)

CATEGORY

CONDITION CODE A MAJOR A MAJOR B MINOR

Primary 0 0 1

Secondary 0 1 2

Ancillary 0 1 2

CONDITION CODE B

Primary 0 0 2

Secondary 0 2 3

Ancillary 0 2 3

CONDITION CODE H, J, or

L (see note 5)

Primary 1 2 4

Secondary 1 3 4

Ancillary 1 4 5

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

disposition is made by the responsible veterinary or medical authority. 

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

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

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

observations of darkened hot sauce would be counted as one ancillary component with a Major 

B defect. Likewise, components that are identical except for the flavoring are also grouped 

together. If both the jalapeno cheese spread and the bacon cheese spread show significant

darkening, that would be one primary component with a Major B defect). 

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

action number by component classification. 

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

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

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

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

of J or H is assessed. If it is necessary to send samples to the lab for food safety or 

production-related defects, or to investigate the lot further; then assess a condition code of J. 

If condition J is assessed, this will need to be revised once the lab evaluation or investigation

is complete. Changing the condition code after the report is submitted is the responsibility of 

the report approver. If the defects have a readily explainable cause, such as heat stress, 

physical damage, or infestation, then Condition Code H (condemnation) is appropriate. 

Condition Code L means that warranty action is pending. Warranty inspections will be 

directed by the contracting officer and/or the chain- of-command. Inspectors who are asked 

to perform a warranty inspection will be supplied with specific sampling and inspection 
APP H

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instructions.

V. INSPECTION RECORDS. 

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

Form 5117. Local reproduction of DLA Troop Support Form 5117 is authorized. 

 B. Distribution. One copy of the DLA Troop Support Form 5117 will be provided to the 

accountable officer. Copies of all reports will also be maintained in the local quality history files. 

Inspections resulting in less than Condition Code A status must be reported to DLA Troop 

Support- FTSC (215) 737-7771/7773 (DSN 444) or Email: 

IndividualRationInspectionReporting@dla.mil. Other distribution will be according to the 

directives of the responsible inspection agency and/or Military Service.