APP G

DLA Troop SupportH 4155.2

0

 

 DLA Troop Support-FTSA

 22 Nov 10

FOREWORD

(Supplementation is permitted.)

 Appendix G is an aid for the inspection of the Food Packet, Survival, General Purpose -

Improved. 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

-FTRE. Changes will be coordinated with the Defense Security Cooperation Agency (DSCA)

and implemented as appropriate.

BY ORDER OF THE COMMANDER

KATHRYN YONTZ 

Chief, Administrative. Support &

Base Supply Division

Office of Base Support Services

DISTRIBUTION

Special 

DLA Troop Support -FTR, FTRB, FTRE, FTRA, FTSA, FTSB, FTW

VETCOM

_________________

This DLA Troop Support Handbook 4155.2, App-G supersedes DSCP Handbook 4155.2, App-G,

Jun 09
 APP G

DLA Troop SupportH 4155.2

1

TABLE OF CONTENTS

PARAGRAPH PAGE 

I. GENERAL. 

 A. Purpose and Scope 3

 B. Explanation of Inspection Concept 3

 C. Receipt Inspection Guidance 3

 D. Inspection Test Date (ITD) Extensions 3

 E. Disposition Recommendations 3

 F. Inspection Equipment 4

 G. Definitions 4

II. ROUTINE INSPECTION GUIDANCE. 

 A. Step 1: Evaluation of Storage Conditions (Surveillance) 8

 B. Step 2: Determine if Grand Lotting is Appropriate 8

 C. Step 3: Determine Lot Size 9

 D. Step 4: Inspect Shipping Containers and Selection of Samples 9 

 E. Step 5: Perform Closed Package Inspection of Food Packets 10

 F. Step 6: Perform Closed Package Inspection of Food Packet Contents 11 

 G. Step 7: Perform Destructive Open Package Inspection (DOPI) 11

 H. Step 8: Recording Results 12

 I. Step 9: Determine if Special Inspection is Required 12 

 J. Step 10: Determine Disposition of the Lot 13

 K. Step 11: Provide Results and Recommendations to Accountable Officer/Agency 13

 L. Step 12: Scheduling the Next Surveillance Inspection 13

III. SPECIAL INSPECTION GUIDANCE.

 A. Step 1: Determine Lot Size 14

 B. Step 2: Determine Sample Size for Each Component and Select Sample Cases 14

 C. Step 3: Perform Inspection of Selected Components 14

 D. Step 4: Determine Disposition of the Lot 14

 E. Step 5: Provide Results and Recommendations to Accountable Officer/Agency 15

IV. SAMPLING AND INSPECTION TABLES.

A. Table A. Sampling Criteria for Inspection of Shipping Containers

(Normal Inspection) 15 

B. Table B. Sampling Criteria for Inspection of Shipping Containers

(Special Inspection) 16

C. Table C. Shipping Container Defects 16

D. Table D. Sampling Criteria for Inspection of Food Packets/Components 

and Contents (Normal Inspection) 17
 APP G

DLA Troop SupportH 4155.2

2

E. Table E. Sampling Criteria for Inspection of Food Packets/Components 

and Contents (Special Inspection) 17

F. Table F. Unopened Food Packet Defects 18

G. Table G. Closed Package Defects of Food Packet Components 18

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

(Normal Inspection) 19

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

(Special Inspection) 20

J. Table J. Destructive Open Package Inspection (DOPI) Defects 20

K. Table K. Specific Defect Codes 21

L. Table L. Contractor Abbreviation (ABV) 24

M. Table M. Component and Classification List 25

N. Table N. Condition Code Criteria Defects from Special Inspection Results

(Components That Equals or Exceeds an Action Number) 25

O. Table S. Contents of Food Packet, Survival, General Purpose - Improved 26

V. INSPECTION RECORDS.

 A. Inspection Form 26

 B. Database 27

 C. Distribution 27

 

 
 APP G

DLA Troop SupportH 4155.2

3

I. GENERAL.

 A. Purpose and Scope. This Appendix provides a reference and guide the Food Packet, 

Survival, General Purpose - Improved. It was written and coordinated to facilitate use on both 

DLA/ DLA Troop Support /DSCA controlled Food Packet, Survival, GP-1 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 food packet 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. In addition, inspectors shall advise DLA Troop Support

/DSCA when containers/products fail to comply with other essential receipt criteria identified in 

the appropriate monographs. 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 

condition codes determined IAW with Table N. General guidelines for shelf life extension IAW 

condition code can be found in section I.G.8 of this Appendix. Remarking of the unitized 

loads/cases with a revised ITD will be accomplished in accordance with DLAM 4155.37, 

Appendix S, and/or the appropriate service regulation. Posting of extensions can be 

accomplished by posting stickers containing updated ITD information to each pallet or case.

 E. Disposition Recommendations. 

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

Veterinary Inspector (AVI). 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 always apply.

a. Can the product be reworked?

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

consumption?
 APP G

DLA Troop SupportH 4155.2

4

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

point that it is unlikely to be consumed?

d. Can the lot be issued and supplemented with similar commercial items, supply 

catalog items, or operational ration component(s)?

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

under which the rations will be fed? 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 Food Packets, Survival, GP-1 for a longer duration/mission.

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

necessary to perform the inspections of the food packets. However, this list is not intended to be 

all encompassing.

1. Adequate lighting.

2. Inspection trays and pans, white enamel or plastic.

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

4. Metal ruler (32nd inch graduation).

5. Scissors general use.

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

7. Paper plates.

8. Paper towels.

9. Paper, white, chart size.

10. Sharpie Pen.

11. Sharp knife, box cutter, or scapel that can be sanitized.

12. Alcohol swabs/wipes.

13. Number 2 stylus.

14. Bottled water ( for rinsing palate).

 G. Definitions.

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

activity with a description of the food packet component, 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. Monographs can be

accessed at http://www.dscp.dla.mil/subs/support/qapubs/appg/index.asp.

2. Component Classification. The Monograph index indicates the classification for 

each component. Component classification is determined by coordination of the Surgeon 

General and the Food Service Headquarters of the Military Services. See Table M.

 

a. Primary. Any individual component in the food packets which, if 

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

b. Secondary. Any individual component in the food packets which, if 

unserviceable, will reduce the nutritional value of the meal but will not render the meal unfit for 

its intended purpose.
 APP G

DLA Troop SupportH 4155.2

5

c. Ancillary. Any component in the food packets which contributes little or no 

nutrition to 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.

 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. Food Packet, Survival, GP-1 serviceability will be determined 

based on the usability status of all food packets. However, to aid accountable officers in 
 APP G

DLA Troop SupportH 4155.2

6

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/fully useable): Refer to 

Table N.

 b. Condition Code B (issuable with qualification/limited or restricted use): 

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/unusable - destroy in accordance with local 

policy): 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, reclassification, 

or pest activity): 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. 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”. 

10. Food Packet, Survival, General Purpose - Improved. The Food Packet, Survival, 

General Purpose - Improved is used by the the services to sustain an individual in survival 

situations, including escape and evasion, under all environmental conditions, and when potable 

water is limited. It is also used to sustain personnel in any survival situation for period less than 

five consecutive days. The ration contains 6 compressed bars consisting of 2 cereal bars, 3 

cookie bars, and 1 sucrose bar which are sealed in trilaminate pouches and packed in a water 

resistant, paperboard box. Lemon tea, and soup and gravy base are also included. There are 24 

packets per case/box. 

11. Food Packets. If the major component of the food packet is revealed by inspection 

or laboratory analysis to be less than desirable in terms of quality, but are wholesome and can be 

consumed without any deleterious effects, DLA Troop Support contracting should be contacted. 

Note: If conditions exists where food packets are not in a condition for use, destruction of 

problematic components may be more advantageous to the government than rework. 
 APP G

DLA Troop SupportH 4155.2

7

12. 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.

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

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

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

15. 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.

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

laminated pouch. 

17. Stress Crack. It is possible that the foil barrier layer in the Food Packet pouch 

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.

18. Barrier Layer. For an Food Packet flexible pouch this is the lamination (foil) that 

prevents transmission of light, water vapor, or oxygen into out of the flexible pouch.

19. Product Contact Layer. For an Food Packet flexible pouch, this would be the inner 

lamination (polymeric film layer) which is in contact with the food. 

20. Adhesive. Bonding material that binds the laminations (thin sheets of Polymeric 

film layer, foil, polyester, or nylon) that make up the flexible pouch material.

21. 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 Food Packet, Survival, GP-1 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 packet, not 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. 

22. 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 80F or less. 
 APP G

DLA Troop SupportH 4155.2

8

II. ROUTINE INSPECTION GUIDANCE.

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

 1. Storage conditions vary significantly. Food packets 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 military exercise or engagement. Food packet 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-904B, 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 

Food Packet, Survival, GP-1. 

 2. When multiple pallets of food packets are warehoused, the storage facility should 

meet the additional standards of MIL-STD-3006C, Requirements for Food Establishments 

(Appendix A Only). Food packets cannot be stacked more than 4 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) above, 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 will be back filled so that no more than one case will have less than the 

required number of packets as indicated on the shipping container marking/labeling. 

 4. All ration food components are shortened by high temperatures. Food packets 

storage temperatures in excess of 80°F should be reported to DLA Troop Support -FTR and 

DLA Troop Support -FTRE.

 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 Food Packet, Survival, GP-1 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 
 APP G

DLA Troop SupportH 4155.2

9

contractors 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 action number 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 

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 expressed as the total number of food packets within contractor or grand 

lot.

 

2. Determine how many cases/shipping containers there are in the lot; multiply that 

number by the number of packets indicated in the marking of the case/shipping containers 

(i.e. 1,000 cases x 24 packets per case = 24,000 packets). 

3. Lotting procedures will be as follows:

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

 1. General Purpose - Improved Survival Food Packets are procured and issued by 

packets, not cases. The shipping container sample size will depend upon the packet lot size (see 

Table A, footnote 4). The number of packets per shipping container is indicated on the markings 

of the shipping container. 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 
 APP G

DLA Troop SupportH 4155.2

10

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

extent of damage to the food packets, 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 XIII.).

 

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

into the food packets or vice-versa.

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

in the inspection report. If the Action number is not reached or exceeded, the lot passes the 

shipping container inspection. 

 6. If the food packets are in loose packets, without original shipping containers, 

disregard the shipping container inspection and proceed immediately to STEP 5. 

 E. STEP 5: Perform Closed Package Inspection of Food Packets.

1. IAW Table D, select the appropriate number of food packets being sure the samples 

are proportionally representative of the lot. Open the shipping container, if applicable, and 

collect the sample packets.

2. Inspect the food packet for integrity, seal, cleanliness, marking and damage. 

3. If the inspection lot has been grand lotted, always mark each sample packet with the 

assemblers lot code from the case from which the packet was taken. Use a sharpie or a selfadhesive label or some other method that will not easily rub off. The assembler’s lot code is a 

four digit number (Julian Date) taken from the side panel of the case. In this way, if the action 

number is exceeded, then the inspector can determine whether all the contractor’s lots require a 

Special Inspection. It is also recorded on the inspection report for each defect even if the action 

number is not exceeded.
 APP G

DLA Troop SupportH 4155.2

11

4. The packets will be inspected for applicable defects IAW Table F. 

 F. STEP 6: Perform Closed Package Inspection of Food Packet Contents.

1. Select content samples from the food packets selected in accordance with II. E. 

Step 5. 

2. Ensure the food packets being sampled are proportionally representative of the lot.

3. When inspecting freeze dried entrees and other freeze dried items, use the following 

Non-Destructive Open package Inspection (NDOPI) method:

a. The filled and vacuum seal pouches shall be visually examined for 

conformance to the vacuum requirement. The sealed pouch shall continue to exhibit tight 

adherence to the surface contours of the contents when a pulling force is applied at the top and 

bottom seal. This force shall be applied by holding the top and bottom seal between thumb and 

forefinger of each hand, while simultaneously exerting a slight pull with both hands. Any 

evidence of loss of vacuum shall be classified a Major defect. 

 

 4. Thoroughly examine the components within the food packets. 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. 

5. The packets 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 IAW 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 for DOPI. A new sample packet must be drawn to 

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

 3. Inspectors should refer to the component monographs for 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. For the 

monographs see website, http://www.dscp.dla.mil/subs/support/qapubs/appg/index.asp. If 

monographs are not available for a particular item, contact DLA Troop Support -FTE for 

information.

 4. Each component of the food packet will be opened and inspected. If no Major A or 

Major B defects are noted and the action number for minor defects is not exceeded during 

normal open package inspection, this phase of the inspection should be considered complete.

 5. Classify each defective by the most serious defect it possesses. 
 APP G

DLA Troop SupportH 4155.2

12

 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.

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 action number is reached/exceeded. However there are rare occasions when 

an action number 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 

through out 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 
 APP G

DLA Troop SupportH 4155.2

13

are heat stressed in numbers in excess of the action numbers. 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 placed in Condition Code A, unless the food packets are 5 or more years old. 

Food packets in excess of 5 years old may be notated 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 Veterinary Corps Officer, Vet Svcs 

Warrant Officer, or Air Force Preventive Medicine Officer for final disposition approval. 

 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. Currently there is no VETCOM database to report inspection results. You can find a 

writable version of the DLA Troop Support Form 5117 at the following website, 

https://www.dscp.dla.mil/subs/support/qapubs/appa/5117.pdf.

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

in excess of 100F, 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 80-100F. If average storage temperatures are in 

excess of 100F, inspect within 1 month. 
 APP G

DLA Troop SupportH 4155.2

14

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

an additional quantity of only those components that met or exceeded the Action Numbers 

during the Normal Inspection. All defective samples will be classified by the most serious defect 

they possess. If you are performing a grandlot 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 Action Numbers are exceeded, but the inspector believes 

that a Special Inspection is not necessary, then the inspector must discuss this with his chain-ofcommand 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 Action Number). 

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

 2. To determine component lot size, you must determine the contents of the food packet 

utilizing Table S and the previous inspection results. 

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

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

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

performed only on contractor’s lots.

 2. Inspect IAW applicable defect table Table 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, the survival food packets are 

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. 
 APP G

DLA Troop SupportH 4155.2

15

 

 

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

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

accountable officer.

2. Currently there is no VETCOM database to report inspection results. You can find a 

writable version of the DLA Troop Support Form 5117 at the following website, 

https://www.dscp.dla.mil/subs/support/qapubs/appa/5117.pdf.

3. If rations are placed in less than condition code A, notify DLA Troop Support -

FTR/FTSA telephonically @ (215) 737-7773/4477/7771 (DSN 444).

IV. SAMPLING AND EXAMINATION TABLES.

TABLE A 1/ 2/ 3/

SAMPLING CRITERIA FOR INSPECTION OF 

SHIPPING CONTAINERS (NORMAL INSPECTION)

LOT SIZE

(PACKETS)

SAMPLE SIZE

(CASES)

DEFECT CLASS ACTION 

NUMBER

Under 150 2 Major B

 Minor

1

2

151-500 3 Major B

 Minor

2

3

501-3200 3 Major B

 Minor

3

4

Over 3201 3 Major B

 Minor

5

6

1/ For use with Table C.

2/ American National Standard ANSI/ASQ Z1.4-2003 was the basis for the sampling tables 

within this appendix.

3/ If the lot size is six cases or less all the cases will be selected as the sample.
 APP G

DLA Troop SupportH 4155.2

16

TABLE B 1/

SAMPLING CRITERIA FOR INSPECTION OF SHIPPING CONTAINERS

(SPECIAL INSPECTION)

LOT SIZE

(PACKETS)

SAMPLE SIZE

(CASES)

DEFECT CLASS ACTION

NUMBER

Under 90 2 Major B

 Minor

1

1

91-150 3 Major B

 Minor

1

2

151-280 3 Major B

 Minor

2

3

281-500 3 Major B

 Minor

2

3

501-1200 4 Major B

 Minor

2

3

1201-3200 5 Major B

 Minor

3

4

Over 3201 5 Major B

 Minor

3

4

1/ For use with Table C.

TABLE C 1/ 2/ 3/

SHIPPING CONTAINER DEFECTS

CATEGORY DEFECT

 MAJ B MINOR

 501 

 502

 

 601

 616

Evidence of rodent or insect infestation on or 

in the shipping container. 2/ 

Container damaged, contents exposed or 

affected.

Container damaged, contents not exposed or 

affected.

Missing TTI (as applicable). 
 APP G

DLA Troop SupportH 4155.2

17

 618

 619

 620 

Shrink wrap is torn or does not cover all four 

sides.

TTI is attached to case strap (as appliacble).

Exterior of case shows mold growth.

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.

TABLE D 1/ 2/ 3/

SAMPLING CRITERIA FOR INSPECTION OF FOOD PACKETS/

COMPONENTS AND CONTENTS

(NORMAL INSPECTION)

LOT SIZE

(PACKETS)

SAMPLE SIZE

(PACKETS)

DEFECTS CLASS AND 

ACTION NUMBERS

 MAJ A MAJ B MIN

Under 150 5 1 1 1 

151-500 8 1 1 2 

501-3200 13 1 2 2

Over 3201 20 1 2 3

1/ For use with Tables F and G.

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

examination.

3/ All defects noted on packets and contents will be combined and compared to the normal 

inspection action numbers.

TABLE E 1/ 2/

SAMPLING CRITERIA FOR INSPECTION OF FOOD PACKETS/

COMPONENTS AND CONTENTS

(SPECIAL INSPECTION)

LOT SIZE

(PACKETS)

SAMPLE SIZE

(PACKETS)

DEFECTS CLASS AND 

ACTION NUMBERS

MAJ A MAJ B MIN

Under 150 5 1 1 1
 APP G

DLA Troop SupportH 4155.2

18

151-500 8 1 1 2

501-1200 13 1 2 2

1201-3200 20 1 2 3

Over 3201 50 3 4 6

1/ For use with Tables F and G.

2/ On special inspections, compare separate compenent inspection results to the action number.

TABLE F 1/ 2/

UNOPENED FOOD PACKET DEFECTS

CATEGORY DEFECT

MAJOR MAJOR MINOR

 A B

 503 

 

 602

 605

 

 

Rodent damage/insect infestation of packets. 2/

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

Packaging exhibiting delamination that 

ruptures when tested.

1/ For use with Tables D and E.

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

TABLE G 1/ 2/ 

CLOSED PACKAGE DEFECTS OF PACKET COMPONENTS

CATEGORY DEFECT

MAJOR MAJOR MINOR

 A B

 401

 402

 

 505

 507

 513

Swollen Pouch 

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

Complete loss of packet. 2/ 

Inadequate vacuum and/or delamination with 

moderate to extreme effects on product.

Missing Secondary Component from packet, or 

primary component other than the entrée is 
 APP G

DLA Troop SupportH 4155.2

19

 605 

 606 

 609

 617

 621

missing.

Component exhibiting delamination that 

ruptures when tested.

Inadequate vacuum, product not affected or 

only slightly affected.

Any component exhibiting delamination or 

spreading that does not rupture when tested. 

Product not affected or only slightly affected.

Ancillary component missing from the packet.

Missing tear notch on food component or 

accessory bag.

1/ For use with Tables D and E.

2/ Score defect 505 when one or more defective components cause the entire packet to be 

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

affect the other components.

TABLE H 1/ 2/ 3/

SAMPLING CRITERIA FOR DESTRUCTIVE OPEN

PACKAGE INSPECTION (DOPI)

(NORMAL INSPECTION)

LOT SIZE

(PACKETS)

SAMPLE SIZE

(PACKETS)

DEFECTS CLASS AND 

ACTION NUMBERS

MAJ A MAJ B MIN

Under 150 5 1 1 1

151-500 8 1 1 2

501-3200 13 1 2 2

Over 3201 20 1 2 3

1/ For use with Table J.

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

examination. 

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

DLA Troop SupportH 4155.2

20

TABLE I 1/ 

SAMPLING CRITERIA FOR DESTRUCTIVE OPEN

PACKAGE INSPECTION (DOPI) 

(SPECIAL INSPECTION)

LOT SIZE

(PACKETS)

SAMPLE SIZE

(PACKETS)

DEFECTS CLASS AND 

ACTION NUMBERS

MAJ A MAJ B MIN

Under 90 5 1 2 3

91-150 8 1 2 3

151-500 13 1 2 3

501-1200 20 2 3 4

1201-3200 32 2 3 4

Over 3201 50 3 4 6

1/ For use with Table J.

TABLE J 1/ 2/ 3/

DESTRUCTIVE OPEN PACKAGE INSPECTION (DOPI) DEFECTS

CATEGORY DEFECT

MAJOR MAJOR MINOR

 A B

 403

 404

 405

 

 508

Evidence of rodent damage/insect infestation in product. 

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).

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

glass, metal, wire).

Moderate to extreme texture, odor, color or flavor 
 APP G

DLA Troop SupportH 4155.2

21

 509

 

 510

 

 611 

 612

 

 613

 614

 615 

change in a primary component not affecting 

wholesomeness (product unlikely to be consumed under 

conditions of intended use). 

Mechanical damage to primary component

significantly affecting serviceability.

Primary component fails to rehydrate (moderate to 

extreme) or dissolve (extreme).

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

component not affecting wholesomeness.

Primary component fails to rehydrate (slight) or dissolve 

(slight to moderate).

Moderate to extreme testure, color, odor, color, or flavor 

change in a secondary or ancillary component not 

affecting wholesomeness.

Secondary or ancillary component fails to rehydrate or 

dissolve (moderate to extreme).

Evidence of mechanical damage to secondary or 

ancillary component significantly affecting 

serviceability (e.g., crushed gum).

1/ For use with Tables H and I.

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

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.
 APP G

DLA Troop SupportH 4155.2

22

 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 (not applicable to freeze dried products).

 C9. Loss of crispness.

 C10. Soft / mushy.

 C11. Curdled.

 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 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. 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.
 APP G

DLA Troop SupportH 4155.2

23

 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.

 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 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 form on 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
 APP G

DLA Troop SupportH 4155.2

24

 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.

TABLE L 1/ 

CONTRACTOR ABBREVIATION (ABV)

The listed contractor abbreviations are provided for use when completing the inspection records.

CONTRACTOR ABBREVIATION

Ameriqual

AMQ

Wornick

WOR

Sopacko

SOP

Shelf Stable

SHE

Ft. Biscuit

FTB

Oklahoma League for the Blind

OLB

Sterling Bakery

STB

Themo-Pak

TPI

Tanspacker

TRA
 APP G

DLA Troop SupportH 4155.2

25

1/ If the contractor/processor is not listed in Table L use the abbreviation OTH. If there are more 

than one contractor/processor that’s not listed use numbers after the abbreviation (i.e. OTH1, 

OTH2, OTH3, etc.).

TABLE M 1/ 

COMPONENT AND CLASSIFICATION LIST

The listed abbreviations for each component are provided for use when completing the 

inspection records.

COMPONENT ABBREVIATION CLASSIFICATION

1. General

 General Packaging PCK NA

2. Components

 Cereal Bar/Cornflake Bar

 Chocolate Chip Bar, Dessert Bar

 Wintergreen Bar/Tablet, White, 

 Compressed

 Shortbread Bar, Compressed

CEB

CDB

WIM

SHB

Primary

Primary

Primary

Primary

3. Additional Components

 Soup and Gravy Base, Chicken 

 Flavored

 Iced Tea, Instant, Sweatened, 

 Lemon Flavored

SGB

TEA

Ancillary

Ancillary

1/ If a component is not listed under this table, refer to Table M under Appendix A. You may 

also need to refer to Appendix A for Monographs. 

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

Ancillary

0

0

0

1

1

2

 CONDITION CODE B

 Primary

 Ancillary

0

0

0

2

2

3

 CONDITION CODE H, J, or 

L (see note 5) 

Primary

Ancillary

1

1

2

4

NA

NA
 APP G

DLA Troop SupportH 4155.2

26

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

is made by the responsible veterinarian.

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

number for that category.

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 productionrelated 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, than 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 instructions.

TABLE S 1/ 2/ 3/

CONTENTS OF FOOD PACKET, SURVIVAL, 

GENERAL PURPOSE- IMPROVED

COMPONENT ABBREVIATION

1. Components

 Cereal Bar/Cornflake Bar

 Chocolate Chip Bar, Dessert Bar

 Wintergreen Bar, White, Compressed

 Shortbread Bar, Compressed 2/ 

CEB

CDB

WIM

SHB

2. Additional Contents

 Soup and Gravy Base, Chicken Flavor

 Iced Tea, Instant, Sweatened, Lemon 

 Flavored

SGB

TEA

1/ DLA Troop Support has granted component substitutions and deletions in the past. If there 

are any items doubled or missing in a packet, check the other packets to see if this is common to 

the lot.

2/ Two shortbread bars are packed in the food packet.

3/ One of each component listed is packed in the food packet with exception of the shortbread 

bar.

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.
 APP G

DLA Troop SupportH 4155.2

27

B. Database. There is currently no VETCOM database to report Food Packet, Survival, 

General Purpose – Improved inspection results.

 C. Distribution. For DLA owned/controlled stocks, one copy of 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 

telephonically reported to DLA Troop Support -FTRE/FTSA (215) 737-7773/4477/7771 (DSN 

444). Other distribution will be according to the directives of the responsible inspection agency 

and/or Military Service.