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SECTION C

This document covers thermostabilized turkey tetrazzini packaged in a polymeric tray for use 

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

C-1 ITEM DESCRIPTION

PCR-T-013A, TURKEY TETRAZZINI, 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 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. Commercial sterility. The packaged food shall be processed until commercially sterile.

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

months at 80°F.

 D. Appearance.

(1) General. The finished product shall be a uniform mixture of whole muscle turkey

breast meat strips, spaghetti, and vegetables (mushroom pieces, peas, and red bell pepper

dices) in a cream sauce with herbs and spices. The finished product shall be free from foreign 

materials.

(2) Turkey. The whole muscle turkey breast meat strips may be of random length and 

shall be produced by equipment with settings that result in strips 5/8 inch in width. The 

turkey breast meat shall be derived from whole muscle turkey breast meat and void of any 

ground product. The end product shall not be diced or stripped from a log product. The 

packaged product shall be practically free of skin, bone or bone fragments, cartilage, coarse 

connective tissue, tendons or ligaments, and discolored meat. The whole muscle turkey 
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breast meat strips shall be a cooked turkey color. The finished product shall contain a 

minimum of 15 percent whole muscle turkey breast meat strips.

(3) Spaghetti. The spaghetti shall be enriched macaroni product. The cooked spaghetti 

shall be a solid cylindrical shape and shall be approximately 2.0 inches in length. The cooked 

spaghetti shall be an off-white to light tan color.

(4) Vegetables. The mushroom pieces, peas, and red bell pepper dices shall have a 

cooked appearance and cooked color.

(5) Sauce. The sauce shall be slightly to moderately thick, opaque, and a creamy 

white to light tan color. The sauce shall have visible flecks of herbs and spices.

 E. Odor and flavor. The packaged food shall have an odor and flavor of cooked turkey,

spaghetti, and vegetables in a savory sauce containing sherry and poultry seasoning. The 

packaged food shall be free from foreign odors and flavors.

 F. Texture.

(1) Turkey. The whole muscle turkey breast meat strips shall be moist and tender and 

shall have a cooked whole muscle turkey breast meat texture.

(2) Spaghetti. The cooked spaghetti shall be slightly soft to slightly firm. The 

spaghetti shall not be pasty.

(3) Vegetables.

 a. The mushroom pieces shall be slightly soft to slightly firm.

 b. The peas shall be slightly soft to slightly firm.

 c. The red bell pepper dices shall be tender.

(4) Sauce. The sauce shall be smooth and slightly to moderately thick.

 G. Net weight. The average net weight shall be not less than 92 ounces (2608 grams). The 

net weight of an individual polymeric tray shall be not less than 90 ounces (2552 grams). 

 H. Drained weight. The average drained weight of whole muscle turkey breast meat strips, 

spaghetti, and vegetables (combined) shall be not less than 58.0 ounces (1644 grams). The 
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drained weight of whole muscle turkey breast meat strips, spaghetti, and vegetables

(combined) in an individual polymeric tray shall be not less than 56.0 ounces (1588 grams).

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

the approved product standard in palatability and overall appearance.

 J. Analytical requirements.

(1) Protein content. The protein content shall be not less than 7.0 percent.

(2) Fat content. The fat content shall be not greater than 6.0 percent.

(3) Salt content. The salt content shall be not less than 0.5 percent and not greater 

than 1.3 percent. 

SECTION D

D-1 PACKAGING 

 A. Preservation. Product shall be filled into polymeric trays and the trays with protective 

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

Food in Polymeric Trays. Government verification testing and inspection of trays, lids and 

sleeves 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.

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

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. To avoid erroneous marking of trays, the product name, lot number and 

filling equipment number shall be applied prior to processing. Additional tray marking may 

be applied before or after processing. 1/
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Tray body markings shall include:

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

(2) Tray code includes: 2/

 Lot Number

 Filling equipment identification number

 Retort identification number

 Retort cook number

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

polymeric tray lid prior to processing, in a manner that does not damage the lid, with 

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

the required markings are applied onto the tray body after processing.

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 2011 would be coded as 1045). The Julian code shall represent the day the 

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

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

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

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

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

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

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

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

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

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

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

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

should be in font size 9. 
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(1) Lid labeling shall include:

Product name 

Ingredients

Net weight

Name and address of packer

Official inspection legend

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

Education Act (NLEA) and all applicable USDA regulations

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

YIELD: Serves 9 portions of approximately 1 and 1/3 cup each of Turkey 

Tetrazzini.

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

boil. Simmer gently 35-40 minutes. Avoid overheating (tray shows evidence of 

bulging).

WARNING: Do not heat tray in oven.

TO TRANSPORT AFTER HEATING: Insert tray back into protective sleeve to protect during transport. If sleeve is 

unavailable, stack trays lid-to-lid with 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.

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

labeling regulations and policies. The lid shall be labeled with the following product name. 

TURKEY TETRAZZINI

D-3 PACKING

 A. Packing. Four filled, sealed, processed and sleeved polymeric trays shall be packed in a 

fiberboard box conforming to style RSC-L of ASTM D 5118/D 5118M, Standard Practice for 

Fabrication of Fiberboard Shipping Boxes. The fiberboard shall conform to type CF, class D, 

variety SW, grade 275 of ASTM D 4727/D 4727M, Standard Specification for Corrugated

and Solid Fiberboard Sheet Stock (Container Grade) and Cut Shapes. The sleeved trays shall 

be placed flat with the first two trays placed with the lids together and the next two trays with 
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the lids together. 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 marked in accordance with DLA Troop Support Form 3507, 

Loads, Unit: Preparation of Semiperishable Subsistence Items.

D-5 MARKING

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

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

and Unit Loads of Perishable and Semiperishable Subsistence.

SECTION E INSPECTION AND ACCEPTANCE

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

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

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

provide the Certificate(s) of Conformance to the appropriate inspection activity. 

Certificate(s) of Conformance not provided shall be cause for rejection of the lot.

 A. Definitions.

(1) Critical defect. A critical defect is a defect that judgment and experience indicate 

would result in hazardous or unsafe conditions for individuals using, maintaining, or 

depending on the item; or a defect that judgment and experience indicate is likely to prevent 

the performance of the major end item, i.e., the consumption of the ration.

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

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

(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 
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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

RDNS-CFF

15 Kansas Street

Natick, MA 01760-5056

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

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

defects per hundred units, shall be 4.0 for major defects and 6.5 for minor defects. Defects 

and defect classifications are listed in table I. The trays shall be heated in accordance with the 

heating instructions from the tray label prior to conducting any portion of the product 

examination. The samples for drained weight inspection shall be selected using the same 

sampling criteria as above.
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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ 6/

Category Defect

Major Minor

Appearance

101 Product not a uniform mixture of whole muscle turkey breast meat

strips, spaghetti, and vegetables (mushroom pieces, peas, and red 

bell pepper dices) in a cream sauce with herbs and spices.

102 Bone or bone fragment measuring more than 0.3 inch in any 

dimension. 

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

ligaments, and discolored meat more than 1.0 ounce.

202 Whole muscle turkey breast meat strips not a cooked turkey color. 

203 Spaghetti not an off-white to light tan color.

204 Mushroom pieces or peas or red bell pepper dices do not have a 

cooked appearance or cooked color.

205 Sauce not slightly to moderately thick or not opaque.

206 Sauce not a creamy white to light tan color or does not have visible 

flecks of herbs and spices.

Odor and flavor

103 Product does not have an odor or flavor of cooked turkey or 

spaghetti or vegetables in a savory sauce with sherry and poultry 

seasoning.

Texture

207 Whole muscle turkey breast meat strips not moist or not tender or 

not a cooked whole muscle turkey breast meat texture.

208 Spaghetti not slightly soft to slightly firm.

209 Spaghetti is pasty.

210 Mushroom pieces or peas not slightly soft to slightly firm.
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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ 6/- Continued

Category Defect

Major Minor

211 Red bell pepper dices not tender.

212 Sauce not smooth or not slightly to moderately thick.

Net weight

213 Net weight of an individual polymeric tray less than 90 ounces 

(2552 grams). 7/

Drained weight

214 Drained weight of whole muscle turkey breast meat strips, spaghetti, 

and vegetables (combined) in an individual polymeric tray less than 

56.0 ounces (1588 grams). 8/

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/ Equipment setting and the requirement for whole muscle turkey breast meat strips shall be 

verified by a Certificate of Conformance (CoC).

4/ The percentage of whole muscle turkey breast meat strips in the finished product shall be 

verified by a CoC. 

5/ Verification of the spaghetti as enriched macaroni product shall be with the statement of 

ingredients on the label. Any nonconforming results shall be cause for rejection of the lot.

6/ Shape and size requirements for the cooked spaghetti shall be verified with a CoC.

7/ Sample average net weight less than 92 ounces (2608 grams) shall be cause for rejection of 

the lot.

8/ Sample average drained weight of whole muscle turkey breast meat strips, spaghetti and 

vegetables (combined) less than 58.0 ounces (1644 grams) shall be cause for rejection of the 

lot.
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 B. Methods of inspection.

(1) Commercial sterility. Commercial sterility shall be verified in accordance with 

USDA/FSIS regulations. 

(2) 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.

(3) 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 and lid. Results shall be reported to the nearest 1 ounce or to the nearest 1 gram.

(4) Drained weight. To determine drained weight, the contents shall be poured into a 

flat-bottom container. A minimum of three times the polymeric tray’s volume of not less than 

140° F water shall be added to the container so as to cover the contents. The contents and 

water shall be gently agitated so as to liquefy rendered fat and to remove sauce without 

breaking the turkey breast meat strips, spaghetti, or vegetables. The contents shall then be 

poured into a U.S. Standard No. 7 sieve in a manner that will distribute the product over the 

sieve without breaking the turkey breast meat strips, spaghetti, or vegetables. Sieve area shall 

be such that the distributed product does not completely cover all the openings of the sieve. 

The sieve shall be tilted at such an angle so as to assure complete drainage of liquid from the 

product. Drain product for two minutes before determining the combined drained weight by 

subtracting the sieve tare weight from the gross weight. The drained weight shall be reported 

to the nearest 0.5 ounce or to the nearest 1 gram.

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

filled and sealed polymeric trays that 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

Protein 984.13, 992.15

Fat 985.15, 991.36, 2007.04, 2008.06

Salt 935.47

Test results shall be reported to the nearest 0.1 percent. Government verification will be 

conducted through actual testing by a Government laboratory. Any result not conforming to 

the analytical requirements shall be cause for rejection of the lot.
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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 polymeric tray with protective sleeve and polymeric tray material 

shall be examined for the characteristics listed in table I of MIL-PRF-32004, Packaging of 

Food in Polymeric Trays. The lot size, sample unit, and inspection level criteria are provided 

in table II for each of the test characteristics. Any test failure shall be classified as a major 

defect and shall be cause for rejection of the lot. For rough handling survivability at frozen 

temperature, polymeric tray survival rate shall be at least 85 percent.

TABLE II. Polymeric tray quality assurance criteria

Prior to 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
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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

Protective sleeve Containers 1 container S-1

Residual gas Containers 1 container S-1

Closure seal Containers 1 container S-1

Internal pressure Containers 1 container S-1

Lid opening Containers 1 container S-1

(2) Examination of container. The container with protective sleeve removed 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 defects. Two hundred sample units shall be examined for critical defects. 

The finding of any critical defect shall be cause for rejection of the lot.

TABLE III. Container labeling defects

Category Defect

Major A Minor

101 Polymeric tray lid or body labeling missing or incorrect or 

illegible.

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

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

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

perimeter of the label where the label is not properly adhered.

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

shall be tested in accordance with ASTM D 3330/D 3330M, Standard Test Method for Peel 

Adhesion of Pressure-Sensitive Tape. In lieu of testing, a CoC shall be provided.

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

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

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

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

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

TABLE IV. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Inadequate workmanship. 1/

201 Arrangement or number of polymeric trays not as specified.

1/ Inadequate workmanship is defined as, but not limited to, incomplete closure of container 

flaps, loose strapping, inadequate stapling, improper taping, or bulged or distorted container.

 C. Unitization.

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

requirements of DLA Troop Support Form 3507, Loads, Unit: Preparation of Semiperishable 

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

SECTION J REFERENCE DOCUMENTS

Unless otherwise specified, the issues of these documents are those active on the date of the 

solicitation or contract.

DLA Troop Support Forms

Form 3507 Loads, Unit: Preparation of Semiperishable Subsistence Items

Form 3556 Marking Instructions for Boxes, Sacks, and Unit Loads of 

Perishable and Semiperishable Subsistence

MILITARY SPECIFICATIONS

MIL-PRF-32004 Packaging of Food in Polymeric Trays
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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) www.asq.org

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

Attributes

ASTM INTERNATIONAL www.astm.org

D 1974 Standard Practice for Methods of Closing, 

Sealing, and Reinforcing Fiberboard Boxes

D 3330/D 3330M Standard Test Method for Peel Adhesion of 

Pressure-Sensitive Tape

D 4727/D 4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes

D 5118/D 5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes 

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International