PCR-C-091

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SECTION C

This document covers shelf stable chicken fajita bowl (chicken with rice, black beans, and 

vegetables in a fajita sauce), cooked, dehydrated, packaged in a stand up pouch for use by the 

Department of Defense as a component of operational rations. 

C-1 ITEM DESCRIPTION

PCR-C-091, CHICKEN FAJITA BOWL (CHICKEN WITH RICE, BLACK BEANS, 

AND VEGETABLES IN A FAJITA SAUCE), COOKED, DEHYDRATED, 

PACKAGED IN A STAND UP POUCH, 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 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. Dehydrated product. 

(1) Appearance. 

 a. General. The finished product shall be a cooked, dehydrated mixture of white 

rice, chicken, green and red bell peppers, black beans, onions and corn kernels covered in a 

fajita sauce powder. The finished product may be a light tan to medium golden brown color 

from the sauce powder. The product shall be fully dehydrated. The finished product shall be 

free from foreign materials.

 b. Rice. The cooked, dehydrated rice shall be long grain enriched white rice and 

shall be an off-white color.

 c. Chicken. The cooked, dehydrated chicken pieces shall be produced from whole 

muscle chicken breast meat (void of any ground product). The end product shall not be diced 
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or stripped from a log product. The cooked, dehydrated chicken shall be an off-white to light 

tan color and shall be fibrous. 

 d. Beans. The cooked, dehydrated black beans shall be a dark brown to black color 

and may have a purplish hue. 

 e. Vegetables. The cooked, dehydrated bell peppers shall be strips and shall have a 

green and red bell pepper color and may have grill marks. The cooked, dehydrated onion 

pieces shall be a white to off-white color. The cooked, dehydrated whole corn kernels shall 

be a yellow color. 

 f. Sauce. The cooked, dehydrated fajita sauce shall be a light tan to medium golden 

brown color with flecks of herbs and spices and shall be a free-flowing powder. 

(2) Odor. The dehydrated packaged food shall have a moderate smoked fajita 

seasoning and bell pepper odor. The dehydrated packaged food shall be free from foreign 

odors. 

(3) Texture. The product shall not have wet or soft spots indicating incomplete 

dehydration. 

 (4) Net weight. The net weight of an individual pouch shall be not less than 4.6 

ounces (130 grams).

 D. Rehydrated product.

(1) Appearance. 

 a. General. The finished product shall be a rehydrated mixture of white rice, 

chicken, green and red bell peppers, black beans, onions and corn kernels in a fajita sauce. 

The rehydrated finished product shall be free from foreign materials.

 b. Rice. The rehydrated long grain white rice shall be an off-white color, shall be

distinct rice grains and may have color from the sauce.

 c. Chicken. The rehydrated chicken shall be an off-white to light tan color, shall be 

distinct pieces and may have color from the sauce. The packaged food shall be practically 

free of skin, bone or bone fragments, cartilage, coarse connective tissue, tendons or 

ligaments, glandular material, and discolored meat.

 d. Beans. The rehydrated black beans shall be a dark brown to black color and may 

have a purplish hue. 
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 e. Vegetables. The rehydrated bell peppers shall be strips and shall be a green and 

red color and may have grill marks. The rehydrated onion pieces shall be a translucent white 

to off-white color. The rehydrated whole corn kernels shall be a yellow color.

 f. Sauce. The rehydrated fajita sauce shall be slightly glossy and a semi-translucent 

medium golden brown color with flecks of herbs and spices. 

(2) Odor and flavor. The rehydrated packaged food shall have a moderate smoked 

fajita seasoning and bell pepper odor and shall have a cooked moderate white rice, chicken, 

black bean, bell pepper, onion, corn, and moderate smoked fajita seasoning flavor. The 

rehydrated packaged food shall elicit a sensation of mild to moderate heat. The packaged 

food shall be free from foreign odors and flavors. 

(3) Texture. 

 a. General. The product shall fully rehydrate within twelve minutes.

 b. Rice. The rehydrated long grain white rice shall be moist and slightly soft to 

slightly firm. 

 c. Chicken. The rehydrated chicken breast meat pieces shall be moist and tender 

with a cooked whole muscle chicken breast meat texture.

 d. Beans. The rehydrated black beans shall be slightly soft to slightly firm. 

 e. Vegetables. The rehydrated bell pepper strips and onion pieces shall be soft and 

tender. The rehydrated whole corn kernels shall have a slightly firm exterior and a tender 

interior. 

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

the approved product standard in palatability and overall appearance.

 F. Analytical requirements. 

(1) Protein. The protein content shall be not less than 24.0 percent. 

(2) Fat. The fat content shall be not greater than 20.0 percent.

(3) Sodium. The sodium content shall be not greater than 1300 mg per 100 grams. 
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(4) Moisture. The moisture content of the dehydrated product shall be not greater than 

3.0 percent. 

(5) Oxygen. The oxygen content in the filled and sealed pouch shall not exceed 0.50 

percent.

 G. Microbiological requirements.

(1) Aerobic plate count. The aerobic plate count shall be not greater than 75,000 

Colony Forming Units (CFU) per gram in four of five samples and not greater than 150,000 

CFU per gram in any individual sample. 

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

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

CFU per plate or zero tubes producing gas for MPN.

(3) Salmonella. The Salmonella test shall be negative for each of five pouches tested 

per production lot. 

SECTION D

D-1 PACKAGING 

 A. Packaging. Product shall be filled and sealed into a pouch with an oxygen scavenger in 

accordance with the PACKAGING REQUIREMENTS AND QUALITY ASSURANCE 

PROVISIONS FOR PRODUCT PACKAGED IN A STAND UP POUCH. 

D-2 LABELING

The product shall be formulated and labeled in accordance with all USDA labeling 

regulations and policies. Each pouch shall be correctly and legibly labeled. Printing ink shall 

be permanent ink in a contrasting color which is free of carcinogenic elements. The label 

shall contain the following information:
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(1) Product name (letters not less than 1/8 inch high)

(2) Ingredients

(3) Date 1/

(4) Net weight

(5) Name and address of packer

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

Education Act (NLEA) and all applicable USDA regulations

(7) Directions for preparation: Label shall include package opening instructions, 

instructions for removal and discard of oxygen scavenger, and amount of boiling 

water and time required to fully rehydrate the product.

1/ Each stand up pouch shall have the date of pack noted by using a four-digit code 

beginning with the final digit of the current year followed by the three-digit Julian code. For 

example, 14 February 2050 would be coded as 0045. The Julian code shall represent the day 

the product was packaged into the stand up pouch. 

D-3 PACKING

Packing for shipment to ration assembler shall be in accordance with the PACKAGING 

REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR PRODUCT 

PACKAGED IN A STAND UP POUCH. 

D-5 MARKING

Marking of shipping containers shall be in accordance with the PACKAGING 

REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR PRODUCT 

PACKAGED IN A STAND UP POUCH. 

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

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

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

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

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

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

as follows:

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

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

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

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

(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: 

COMBAT CAPABILITIES DEVELOPMENT COMMAND (DEVCOM) SOLDIER CENTER

FCDD-SCD-SCR 

10 GENERAL GREENE AVENUE

NATICK, MA 01760-5000 

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 DEVCOM Soldier Center 

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 the methods of inspection cited in this section and in the 

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR 

PRODUCT PACKAGED IN A STAND UP POUCH. 

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

The lot size shall be expressed in pouches. The sample unit shall be the contents of one 

pouch. The inspection level shall be S-3 and the acceptable quality level (AQL), expressed in 

terms of defects per hundred units, shall be 1.5 for major defects and 4.0 for minor defects. 

Defects and defect classifications are listed in table I.

TABLE I. Product defects 1/ 2/ 

Category Defect

Major Minor

Dehydrated product

Appearance

101 Product not a cooked or not a dehydrated mixture of white rice or not

chicken or not green or not red bell peppers or not black beans or not 

onions or not corn kernels or not covered in a fajita sauce powder.

102 Pouch does not contain intact oxygen scavenger(s). 3/

103 Tear or hole or open seal in oxygen scavenger.

104 Product not fully dehydrated. 4/

201 Cooked, dehydrated long grain white rice not an off-white color. 5/

202 Cooked, dehydrated chicken not pieces or not produced from whole 

muscle chicken breast meat. 6/ 

203 Cooked, dehydrated chicken not an off-white to light tan color or not 

fibrous. 

204 Cooked, dehydrated black beans not a dark brown to black color. 

205 Cooked, dehydrated bell peppers not strips or does not have a green 

color or not red bell pepper color. 

206 Cooked, dehydrated onion not pieces or not a white to an off-white 

color. 

207 Cooked, dehydrated corn not whole kernels or not a yellow color.
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

208 Cooked, dehydrated fajita sauce not a light tan to medium golden brown 

color or not with flecks of herbs or spices or not a free-flowing powder. 

Odor

105 Dehydrated packaged food does not have a moderate smoked fajita 

seasoning or not a bell pepper odor. 

Texture

106 Product has wet or soft spots indicating incomplete dehydration.

Net weight

209 Net weight of an individual pouch less than 4.6 ounces (130 grams).

Rehydrated product 7/

Appearance

107 Product not a rehydrated mixture of white rice or not chicken or not 

green or not red bell peppers or not black beans or not onions or not 

corn kernels or not in a fajita sauce.

210 Rehydrated long grain white rice not an off-white color or not distinct 

rice grains. 

211 Rehydrated chicken not an off-white to light tan color or not distinct 

pieces. 

108 Bone or bone fragment measuring more than 0.3 inch in any dimension.

212 Total weight of skin, cartilage, coarse connective tissue, tendons or 

ligaments, and discolored meat more than 0.20 ounce (5.7 grams). 
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

213 Rehydrated black beans not a dark brown to black color.

214 Rehydrated bell peppers not strips or not a green color or not a red 

color. 

215 Rehydrated onion not pieces or not translucent or not a white to offwhite color. 

216 Rehydrated corn not whole kernels or not a yellow color. 

217 Rehydrated fajita sauce not slightly glossy or not semi-translucent or not 

a medium golden brown color or not with flecks of herbs or spices. 

Odor and flavor

109 Rehydrated packaged food does not have a moderate smoked fajita 

seasoning or bell pepper odor. 

110 Rehydrated packaged food does not have a cooked moderate white rice 

or not chicken or not black bean or not bell pepper or not onion or not 

corn or not moderate smoked fajita seasoning flavor. 

111 The rehydrated packaged food does not elicit a sensation of mild to 

moderate heat.

Texture

218 Rehydrated long grain white rice not moist or not slightly soft to slightly 

firm. 

219 Rehydrated chicken breast meat pieces not moist or not tender or not 

with a cooked whole muscle chicken breast meat texture. 

220 Rehydrated black beans not slightly soft to slightly firm.

221 Rehydrated bell pepper strips or onion pieces not soft or not tender.

222 Rehydrated corn kernels do not have a slightly firm exterior or not a 

tender interior.
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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. Foreign flavor is not 

applicable to dehydrated product. 

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. Palatability not applicable to 

dehydrated product.

3/ Construction of the oxygen scavenger and compliance with FDA regulations shall be 

verified by Certificate of Conformance (CoC). 

4/ Presence of dark colored cores or a glazed surface area more than 0.25 inch in any 

dimension. 

5/ The requirement for long grain enriched white rice shall be verified with the statement of 

ingredients on the label. Failure to meet the rice requirement as specified in Section C of this 

document shall be cause for rejection of the lot.

6/ The requirement for whole muscle chicken breast meat produced from unground whole 

muscle chicken breast meat shall be verified by CoC.

7/ Prior to conducting the rehydrated product examination, the product shall be rehydrated 

per pouch instructions. Product that does not rehydrate within twelve minutes shall be cause 

for rejection of the lot.

 B. Methods of inspection. 

(1) Shelf life. The contractor shall provide a Certificate of Conformance that the 

product has a 36 month shelf life when stored at 80°F. Government verification may include 

storage for 6 months at 100°F or 36 months at 80°F. Upon completion of either storage 

period, the product will be subjected to a sensory evaluation panel for appearance and 

palatability and must receive an overall score of 5 or higher based on a 9 point quality scale 

to be considered acceptable.

(2) Net weight. The net weight of the filled and sealed pouches shall be determined 

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

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

(3) Analytical. The sample to be analyzed shall be a composite of eight filled and 

sealed pouches which have been selected at random from one lot. The composite sample 

shall be blended to uniformity using a blender or a food processor. The blending must be 
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rapid and conducted in such a way that minimum heat is transferred to the product and that 

the product has minimum exposure to atmospheric moisture. The composite sample shall be 

analyzed in accordance with the following methods of the Official Methods of Analysis 

(OMA) of AOAC International:

Test Method Number

Protein 988.05 or 992.15

Fat 991.36, 2007.04, or 2008.06

Sodium 984.27, 985.35, 2011.14 or 2011.19

Moisture 1/ 950.46A 2/, 985.14 3/, or 2008.06 

1/ Moisture determination may be performed on a calibrated Brookfield Ametek Computrac 

Moisture Analyzer using the manufacturer’s recommended instructions for test method and 

sample preparation. Moisture analysis on this device shall be performed at 100°C. 

2/ When AOAC method 950.46A is performed, the temperature-time cycle for moisture 

analysis shall be modified by using a temperature of 70°C for 16 hours at a pressure of not 

more than 100 mm of mercury. 

3/ AOAC method 985.14 may also be performed after the method has been validated against 

method 950.46A 2/.

Test results for the protein, fat and moisture shall be reported to the nearest 0.1 percent. Test 

results for sodium shall be reported to the nearest 1 milligram per 100 grams. Government 

verification will be conducted through actual testing by a Government laboratory. Any result 

not conforming to the analytical requirements specified in Section C of this Performancebased Contract Requirements document shall be cause for rejection of the lot.

(4) Oxygen testing. Eight filled and sealed pouches shall be randomly selected from 

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

after the filled and sealed pouches have been allowed to equilibrate at room temperature for 

not less than 96 hours from the time of sealing. Test results shall be reported to the nearest 

0.01 percent. Any individual result not conforming to the oxygen content requirement 

specified in Section C of this Performance-based Contract Requirements document shall be 

classified as a major defect and shall be cause for rejection of the lot. 

 (5) Microbiological testing. Five filled and sealed pouches shall be selected at random 

from one lot regardless of lot size. The product shall be individually tested for 

microbiological levels in accordance with the OMA of AOAC International or the Food and 

Drug Administration (FDA) Bacteriological Analytical Manual (BAM). Government 

verification will be conducted through actual testing by a Government laboratory. Any result 
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not conforming to the microbiological requirements specified in Section C of this 

Performance-based Contract Requirements document shall be cause for rejection of the lot. 

Test Method Number

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

E. coli 991.14 or BAM Ch. 4

Salmonella 967.26, 967.28, 991.13, 2003.09, 2004.03, 2013.09, or 

BAM Ch. 5

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS)

Inspection for packaging, labeling, packing, and marking shall be in accordance with the 

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR 

PRODUCT PACKAGED IN A STAND UP POUCH. 

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.

 SPECIFICATION

 PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS 

FOR PRODUCT PACKAGED IN A STAND UP POUCH. 

GOVERNMENT PUBLICATION

FOOD AND DRUG ADMINISTRATION Bacteriological Analytical Manual (BAM)

http://www.fda.gov/food/foodscienceresea

rch/laboratorymethods/ucm2006949.htm

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