ACR-M-038

22 August 2017

1

ilSECTION C

The Meal, Ready-to-Eat (MRE) provides an operational ration for the individual.

C-1 ITEM DESCRIPTION

ACR-M-038, MEAL, READY-TO-EAT (MRE), ASSEMBLY REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

 A. Components. The components are specified in table I.

TABLE I. Components

Component Reference

Entrées

Asian Style Beef Strips with Vegetables PCR-A-005

Beef Patty, Grilled

 Jalapeno Pepper Jack

PCR-B-029A

Flavor 2

Beef Ravioli in Meat Sauce PCR-B-021A

Beef, Shredded, in Barbecue Sauce PCR-B-057

Beef Stew PCR-B-020A

Beef Taco PCR-B-054

Brisket Entrée (Gravy with Seasoned Beef Brisket Slices) PCR-B-050

Cheese Tortellini in Tomato Sauce PCR-C-020A

Chicken, Egg Noodles, and Vegetables, in Sauce PCR-C-021A

Chicken Burrito Bowl (Chicken with Rice, Beans and

 Vegetables)

PCR-C-088

Chicken Chunks, White, Cooked, Canned or in

 Flexible Pouches, 5 oz. Pouch

A-A-20352B

Type V

Chili and Macaroni PCR-C-027A

Chili with Beans PCR-C-062A

Creamy Spinach Fettucine (Egg Noodles, Spinach and

 Mushrooms in a Cream Sauce)

PCR-C-087

Elbow Macaroni in Tomato Sauce PCR-E-019

Hash Brown Potatoes with Bacon, Peppers and Onions PCR-H-012A

Meatballs in Marinara Sauce PCR-M-015

Mexican Style Chicken Stew PCR-M-016

Pizza Slice, Pepperoni MIL-DTL-32541

Pork Sausage Patty, Maple Flavored PCR-P-045

Southwest Style Beef and Black Beans with Sauce PCR-S-018

Spaghetti with Beef and Sauce PCR-S-002
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TABLE I. Components - Continued

Component Reference

Tuna, Flexible Pouch, Chunk,

 Light, Water,

 Lemon Pepper, Regular (no more than 1.5 percent salt)

A-A-20155D, Type B, Form I,

Color a, Packing Media 1,

Flavor 1, Salt/Sodium Level (a)

Vegetable Crumbles with Pasta in Taco Style Sauce PCR-V-010

Starches and Soups

Black Beans in a Seasoned Sauce PCR-B-056

Cornbread PCR-C-075

Granola

 With Milk and Blueberries

PCR-G-003A

Type I

Potatoes, Au Gratin PCR-P-048

Potatoes, Mashed, Garlic PCR-P-011A, Flavor II

Santa Fe Style Rice and Beans PCR-S-019

Snack Bread, Fortified

 Wheat Snack Bread, Single Pack

 Italian Bread Sticks, Single Pack

 Multigrain Snack Bread, Single Pack

 White Wheat Snack Bread, Single Pack

PCR-S-009D

Type I, Style A

Type IV, Style A

Type V, Style A

Type VI, Style A

Tortillas

 Plain

 Chipotle

PCR-T-008A

Flavor 1

Flavor 2

Fruits

Apple Pieces in Spiced Sauce PCR-A-001C

Cobbler, Cherry Blueberry PCR-C-058A, Flavor 1

Fruits, Infused, Dried

 No Sulfiting Agents

 Sweetened with Nutritive Sweeteners

 Cranberries, Sliced, Unflavored

 Whole Raisins, Seedless

A-A-20299C

Class (1)

Sweetening option a

 Type VII, Style B, Flavor 1

Type IX, Variety A

Fruits, Wet Pack

 Pears, Sweetened, Sliced or Diced

 Mixed Fruit, Sweetened

 Applesauce, with Raspberry Puree, Sweetened, Reg.

 Applesauce, Carbohydrate Enhanced, Sweetened, Reg.

 Applesauce, with Mango and Peach Puree, Sweetened, Reg.

PCR-F-002C

Type IV

Type V

Type VI

Type VII

Type VIII
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TABLE I. Components - Continued

Component Reference

Desserts and Snacks

Cakes, Brownies, Muffin Tops and Filled Cakes

 Pound Cakes

 Vanilla, Trans Fat Free

 Lemon Poppy Seed, Trans Fat Free

 Spice, Trans Fat Free

 Carrot, Trans Fat Free

 Marble, Trans Fat Free

 Applesauce, Trans Fat Free

 Muffin Tops

 Chocolate Banana Nut, Trans Fat Free

 Maple, Trans Fat Free

PCR-C-007F

Type I

 Flavor 1, Style 2

 Flavor 6, Style 2

 Flavor 7, Style 2

 Flavor 10, Style 2

 Flavor 11, Style 2

 Flavor 12, Style 2

Type III

 Flavor 1, Style 2

 Flavor 2, Style 2

Cheese Spread, Cheddar, Fortified

 Plain

 With Jalapeno Peppers

 With Bacon

PCR-C-039A

Type I

Type II

Type III

Cookies, Regular, Individual Serving Package,

 Crisp

 Sugar Cookies, Patriotic

 Oatmeal Cookies, Plain

 Oatmeal Cookies, Chocolate Chunk

 Chocolate Chip Cookies, Plain

A-A-20295D, Type I, Class 1,

Bake Type a

 Style D, Shape (b)

 Style I, Flavor 1

 Style I, Flavor 6

 Style J, Flavor 1

Crackers, Fortified

 Plain

 Vegetable

PCR-C-037A

 Type I

 Type II

Dessert Powder, Pudding, Regular

 Instant, Nonfat Dry Milk

 Vanilla

 Chocolate

A-A-20344A, Type I

Preparation Method C, Style 1

 Flavor a

 Flavor b

Filled Bakery Item

 Filled French Toast

 Cinnamon Bun

 Apple Turnover

MIL-DTL-32221B

Type I

Type II

Type III

First Strike Bars

 Chocolate, Regular

 Apple-Cinnamon, Regular

 Cran-Raspberry, Regular

PCR-F-001A

Flavor I, Style A, Type I

Flavor II, Style A, Type I

Flavor III, Style A, Type I
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TABLE I. Components - Continued

Component Reference

Jelly, Fruit, Standardized, Single, Regular

 U.S. Grade A

 Apple 

 Grape

A-A-20078D, Type I, Style 1

Finished Product Quality a

 Kind A

 Kind M

Meat and Poultry Snacks, Cured

 Beef, Moist Cured/Kippered, Chopped and Formed

 Strips, Smoked

 Beef, Fermented, Chopped and Formed

 Sticks, Teriyaki

A-A-20298C

Variety A, Type II, Style a

 Class 1, Flavor (a)

Variety A, Type IV, Style a

 Class 2, Flavor (b)

Nut and Fruit Mix

 Nuts and Raisins with Pan Coated Chocolate Disks

PCR-N-003A

Type II

Nut Butters and Nut Spreads

 Regular, Stabilized

 Fortified, Salted

 Conventional

 Peanut Butter, Smooth

 Peanut Butter, Chunky/Crunchy

 Peanut Spread, Smooth, Chocolate

A-A-20328B

Class A, Type a

Fortification 2, Seasoning (a)

Agricultural Practices (1)

Style I, Texture 1

Style I, Texture 3

Style II, Texture 1, Flavor 2

Nuts, Shelled, Roasted

 Peanuts, Virginia or Runner Type, Dry Roasted, Salted

 Cashews, Halves (Splits), Flavored (Jalapeno)

 Almonds (Unblanched), Flavored (Smoked)

A-A-20164D

Type V, Style A

Type VI, Size 2, Style C

Type IX, Style C

Preserves (or Jams), Fruit

 U.S. Grade A

 Single Fruit, Blackberry, Regular

 Single Fruit, Strawberry, Regular

A-A-20079D, Type I

Finished Product Quality a

Group I, Flavor A, Style 1

Group I, Flavor Q, Style 1

Trail Mix, Recovery PCR-T-014

Snack Foods

 Pretzels, Sticks, Plain, Salted

 Pretzels, Nuggets, Honey Mustard and Onion

 Pretzels, Filled Pretzels, Cheddar Cheese

 Baked Snack Crackers, Cheddar Cheese and

 Hot and Spicy Cheese

 Toasted Corn Kernels, Plain, Salted and Barbecue

 Cheese Filled Crackers, Cheddar Cheese and

 Pepperoni Pizza

A-A-20195D

Type II, Style C, Flavor 1

Type II, Style E, Flavor 2

Type II, Style F, Flavor 1

Type V, Flavor 1 and 2

Type VI, Flavor 1 and 2

Type VII, Flavor 1 and 2

Toaster Pastries, Regular, Not Fortified

 Enriched Wheat Flour, Conventional

Single Serving Packet, Frosted (icing)

 Brown Sugar Cinnamon, Evenly Distributed Frosting

 Chocolate Chip, Swirled and/or Drizzled Icing

A-A-20211C, Type I, Fortific. b

Grain Comp. (1), Agric. Practice i

Servings (a), Style B

 Flavor 3, Icing Option (b)

 Flavor 12, Icing Option (c)
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TABLE I. Components - Continued

Component Reference

Candy

Candy and Chocolate Confections

 Toffee, Chocolate Flavored, Roll

 Pan Coated Candy

 Disks, Milk Chocolate, Plain

 Disks, Fruit Flavored, Original

 Disks, Fruit Flavored, Berry

 Disks, Fruit Flavored, Sweet and Sour

 Disks, Peanut Butter, Plain

 Oval/Round, Milk Chocolate with Peanuts

 Licorice Style Candy, Bite Size, Cherry

 Mint Candy, Rings, Peppermint

A-A-20177E

Type II, Style A

Type VI

 Style A, Flavor 1

 Style A, Flavor 2, Flavor Style a

 Style A, Flavor 2, Flavor Style b

 Style A, Flavor 2, Flavor Style d

 Style A, Flavor 4

 Style B, Flavor 1

Type X, Style B, Flavor 1

Type XI, Style B, Flavor 2

Beverages

Beverage Bases (Powdered), Lap or Fin Seal Pouch

 Sweetened with Non-nutritive Sweetener, Orange

 Fortified with Ascorbic Acid and Calcium

A-A-20098F, Design D

Type III, Flavor 1

 Formulation h

Beverage Powder, Carbohydrate Electrolyte, Flat Pouch

 Fruit Punch

 Grape

 Lemon Lime

 Orange

PCR-B-013A, Design A

Flavor I

Flavor II

Flavor III

Flavor IV

Beverage Powder, Carbohydrate, Small Flat Pouch

 Fortified with Ascorbic Acid and Enhanced with 

 Maltodextrin

 Lemon-Lime

 Orange

 Tropical Punch

PCR-B-055, Design E

Formulation a

Flavor 3

Flavor 4

Flavor 5

Chocolate Protein Drink Powder PCR-C-082A

Cocoa Beverage Powder

 Sugar Sweetened, Without Marshmallows

 Flat Interlocking Closure Pouch

 Milk Chocolate

 Chocolate Hazelnut

A-A-20189C

Type I, Style B

 Design B

 Flavor A

 Flavor F
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TABLE I. Components - Continued

Component Reference

Drink Mixes, Coffee (Unflavored and Flavored)

 Flavored Instant Cappuccino, Regular

 Flat Interlocking Closure Pouch

 French Vanilla

 Mocha

 Irish Cream

A-A-20336B

Type V, Style A

 Design B

 Flavor 1

 Flavor 2

 Flavor 4

Other Items

Bag, Hot Beverage MIL-PRF-32176

Barbecue Sauce

 Plain/Regular, without Fruit Purees

A-A-20335B

Flavor I, Type B

Fork, Knife, and Spoon, Picnic (Plastic)

High Impact, Spoon, MRE, 7-Inch (Brown)

A-A-3109B

Type IV, Item 13

Hot Sauce

 Extra Hot 4x

 Chili and Lime

 Buffalo Style

A-A-20097F

Type II

Type VII

Type IX

Catsup (Ketchup, Catchup)

 Regular, Plain, Agricultural Practice a

 Packaging Type (5)

A-A-20346B

Type I, Flavor A, Conventional

Other 

Mayonnaise, Salad Dressing, and Tartar Sauce

 Mayonnaise, Plain, Fat Free

A-A-20140E

Type I, Flavor A, Style 3

Mustard, Prepared

 Yellow (Salad Style)

A-A-20036D

Type I

Paperboard Insert Card MIL-PRF-44073H

Paperboard Sleeve MIL-PRF-44073H

Ration Supplement, Flameless Ration Heater (FRH) MIL-R-44398B

Spices and Spice Blends

 Spices, Pepper, Red, Crushed

A-A-20001B

Type I, Class Z, Form 3

Syrup (Not Including Maple Syrup)

 Syrup, Table (for Pancakes, Waffles, etc.)

Artificial Maple, Regular Calorie

A-A-20124E

Type V

Flavor A, Style 1
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 B. Accessory components. Accessory components are specified in table II.

TABLE II. Accessory Components

Component Reference Acc. Pack

Chewing Gum, Tablet, Regular

Without Caffeine

With Xylitol Sweetener

 Peppermint or Cinnamon 1/

A-A-20175E, Type I, Size B

Style (1)

Class 3

Flavor a or c

All

Hand and Body Wipes, PreMoistened,

Hand Wipe, Non-antibacterial

 Individually Wrapped, Single Pack

A-A-461C

Type I, Style 2

 Packaging a

All

Matches, Safety

 Paper, 20 Splint Book

A-A-59489B

Type I, Class B

A

Salt, Table, Iodized, 4 Grams NaCl Monograph All

Toilet Tissue, Institutional, Folded

One Ply, Perforated, 4-1/2” by 4-1/2”

A-A-59594A, Style II

Type A, Class 1, Sheet Size b

All

Coffee, Soluble

Spray Dried, Agglomerated

 or Freeze Dried, Regular

A-A-20184C

Type II

or Type III, Style A

A, C

Creamer, Non-Dairy, Dry

 Regular, Plain/Unflavored

A-A-20043D

Style I, Flavor A

A, C

Sugar, White, Refined, and Sugar,

Brown

 White (Refined)

 Granulated (fine or extra fine)

 Conventional, 1/7 Ounce

A-A-20135E

Type I

Style A

Agricultural Practice 1

A

Beverage Bases (Powdered) 1/

 Sweetened with Non-Nutritive

 Sweetener, Lap or Fin Seal Pouch

 Lemonade, Not fortified

 Raspberry, Not fortified

 Cranberry Grape, Not fortified

A-A-20098F

Type III

Design D

 Flavor 8, Formulation a

 Flavor 13, Formulation a

 Flavor 22, Formulation a

B

Sugar Substitutes, Non-Carbohydrate

 Sucralose, Granular

 Envelopes/Packets

A-A-20178C

Type IV, Style A

Package 1

C

1/ Flavors shall be procured in equal quantities and assembled in a distribution which 

provides the greatest variation.
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 C. Contents. The contents of each meal are specified in table III. Refer to table I for full 

citation and document number of components.

TABLE III. Contents

Menu #1

Chili with Beans

Cheese Spread, Cheddar, Plain

Crackers, Vegetable

Cornbread

Snack Foods, Cheese Filled 1/

Beverage Powder, Carbohydrate, Fortified 1/

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Menu #2

Beef, Shredded, in Barbecue Sauce

Black Beans in a Seasoned Sauce

Cheese Spread, Cheddar, with Jalapeno 

Peppers

Tortillas, Plain

Cookies 1/

Beverage Powder, Carbohydrate, Fortified 1/

Barbecue Sauce

Accessory Packet C

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #3

Chicken, Egg Noodles, and Vegetables, in Sauce

Fruits, Wet Pack 1/

Crackers, Plain

Peanut Butter, Smooth

Jelly/Jam 1/

Candy III 1/

Beverage Powder, Carbohydrate, Fortified 1/

Hot Sauce, Extra Hot 4x

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #4

Spaghetti with Beef and Sauce

Toaster Pastries 1/

Peanut Butter, Smooth

Snack Bread, Multigrain

Fruits, Infused and Dried 1/

Cocoa Beverage Powder, Milk Chocolate

Jelly/Jam 1/

Accessory Packet B

Spoon

Flameless Ration Heater

Paperboard Sleeve
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TABLE III. Contents - Continued

Menu #5

Chicken Chunks, White, Cooked

First Strike Bar 1/

Cheese Spread, Cheddar, Plain

Tortillas, Plain

Trail Mix, Recovery

Candy II 1/

Beverage Powder, Carbohydrate Electrolyte 1/

Hot Sauce, Buffalo Style

Accessory Packet B

Spoon

Paperboard Insert Card (as applicable)

Menu #6

Beef Taco

Santa Fe Style Rice and Beans

Cheese Spread, Cheddar, Plain

Tortillas, Plain

Nut and Fruit Mix, Nuts and Raisins with Pan 

Coated Chocolate Disks

Beverage Bases, Sweetened with Non-nutritive 

Sweetener, Fortified, Orange

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #7

Brisket Entrée (Gravy with Seasoned Beef 

Brisket Slices)

Potatoes Au Gratin

Fruits, Infused, Dried 1/

Peanut Butter, Smooth

Snack Bread 1/

Jelly/Jam 1/

Candy I 1/

Drink Mix, Flavored Instant Cappuccino, Irish 

Cream

Accessory Packet B

Spoon

Flameless Ration Heater

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #8

Meatballs in Marinara Sauce

Potatoes, Mashed, Garlic

Cookies 1/

Cheese Spread, Cheddar, with Jalapeno 

Peppers

Snack Bread, Italian Bread Sticks

Meat Snacks 1/

Beverage Powder, Carbohydrate, Fortified 1/

Accessory Packet C

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Paperboard Insert Card (as applicable)
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TABLE III. Contents - Continued

Menu #9

Beef Stew

Cake, Pound, Trans Fat Free 1/

Peanut Butter, Smooth

Jelly/Jam 1/

Snack Bread, Multigrain

Snack Food, Pretzels 1/

Beverage Powder, Carbohydrate Electrolyte 1/

Hot Sauce, Extra Hot 4x

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Menu #10

Chili and Macaroni

Cake, Pound, Trans Fat Free 1/

Cheese Spread, Cheddar, with Jalapeno Peppers

Crackers, Vegetable

Meat Snacks 1/

Candy I 1/

Beverage Powder, Carbohydrate Electrolyte 1/

Spice, Red Pepper, Crushed

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Menu #11 Vegetarian

Vegetable Crumbles with Pasta in Taco Style 

Sauce

Fruits, Wet Pack 1/

First Strike Bar 1/

Peanut Butter, Chunky/Crunchy

Crackers, Plain

Nuts 1/

Drink Mix, Flavored Instant Cappuccino, 

French Vanilla

Hot Sauce, Chili and Lime

Accessory Packet B

Spoon

Flameless Ration Heater

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #12 Vegetarian

Elbow Macaroni in Tomato Sauce

Fruits, Wet Pack 1/

Cheese Spread, Cheddar, Plain

Snack Bread 1/

Candy III 1/

Chocolate Protein Drink Powder

Hot Sauce, Extra Hot 4x

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Paperboard Insert Card (as applicable)
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TABLE III. Contents – Continued

Menu #13 Vegetarian

Cheese Tortellini in Tomato Sauce

Dessert Powder, Pudding 1/

Peanut Spread, Smooth, Chocolate

Crackers, Plain

Trail Mix, Recovery

Beverage Powder, Carbohydrate Electrolyte 1/

Hot Sauce, Extra Hot 4x

Accessory Packet C

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Menu #14 Vegetarian

Creamy Spinach Fettuccine (Egg Noodles, 

Spinach and Mushrooms in a Cream Sauce)

First Strike Bar 1/

Peanut Butter, Smooth

Crackers, Plain

Snack Food, Pretzels 1/

Chocolate Protein Drink Powder

Hot Sauce, Extra Hot 4x

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Menu #15

Mexican Style Chicken Stew

Fruits, Wet Pack 1/

Snack Food, Cheese Filled 1/

Cheese Spread, Cheddar, with Jalapeno 

Peppers

Crackers, Plain

First Strike Bar 1/

Cocoa Beverage Powder, Chocolate Hazelnut

Spice, Red Pepper, Crushed

Accessory Packet B

Spoon

Flameless Ration Heater

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #16

Chicken Burrito Bowl (Chicken with Rice, 

Beans and Vegetables)

Snack Food, Other 1/

Filled Bakery Item 1/

Tortillas, Plain

Cheese Spread, Cheddar, Plain

Hot Sauce, Extra Hot 4x

Beverage Powder, Carbohydrate, Fortified 1/

Accessory Packet C

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve
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TABLE III. Contents – Continued

Menu #17

Pork Sausage Patty, Maple Flavored

Muffin Top, Maple, Trans Fat Free

Peanut Butter, Smooth

Crackers, Plain

Nuts 1/

Beverage Powder, Carbohydrate Electrolyte 1/

Syrup, Table, Imitation Maple

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Menu #18

Beef Ravioli in Meat Sauce

Muffin Top, Chocolate Banana Nut, Trans Fat 

Free

Cheese Spread, Cheddar, Plain

Snack Bread 1/

Meat Snacks 1/

Beverage Powder, Carbohydrate, Fortified 1/

Hot Sauce, Extra Hot 4x

Accessory Packet C

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Menu #19

Beef Patty, Grilled, Jalapeno Pepper Jack

Cobbler, Cherry Blueberry

Cookies 1/

Cheese Spread, Cheddar, with Bacon

Tortillas, Plain

Candy II 1/

Beverage Bases, Sweetened with Non-nutritive 

Sweetener, Fortified, Orange

Ketchup

Mustard

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #20

Hash Brown Potatoes with Bacon, Peppers and 

Onions

Granola with Milk and Blueberries

Filled Bakery Item 1/

Cheese Spread, Cheddar, Plain

Crackers, Plain

Nuts 1/

Beverage Bases, Sweetened with Non-nutritive 

Sweetener, Fortified, Orange

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve
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TABLE III. Contents – Continued

Menu #21

Tuna, Chunk, Light, Lemon Pepper

Cake, Pound, Trans Fat Free 1/

Cheese Spread, Cheddar, Plain

Tortillas, Plain

Snack Food, Other 1/

Beverage Powder, Carbohydrate, Fortified 1/

Mayonnaise, Fat Free

Accessory Packet B

Spoon

Menu #22

Asian Style Beef Strips with Vegetables

Fruits, Wet Pack 1/

Peanut Butter, Chunky/Crunchy

Jelly/Jam 1/

Snack Bread 1/

Sugar Cookies, Patriotic

Cocoa Beverage Powder, Milk Chocolate

Accessory Packet B

Spoon

Flameless Ration Heater

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #23

Pizza Slice, Pepperoni

Cobbler, Cherry Blueberry

Cheese Spread, Cheddar, Jalapeno

Snack Bread, Italian Bread Sticks

Cookies 1/

Chocolate Protein Drink Powder

Accessory Packet A

Spoon

Flameless Ration Heater

Bag, Hot Beverage

Paperboard Sleeve

Paperboard Insert Card (as applicable)

Menu #24

Southwest Style Beef and Black Beans with 

Sauce

Apple Pieces in Spiced Sauce

Cake, Pound, Trans Fat Free 1/

Meat Snacks 1/

Cheese Spread, Cheddar, Plain

Tortillas, Chipotle

Drink Mix, Flavored Instant Cappuccino, 

Mocha

Accessory Packet B

Spoon

Flameless Ration Heater

Paperboard Sleeve

Paperboard Insert Card (as applicable)

1/ Flavors or types, as applicable, shall be procured in equal quantities and assembled in a

distribution which provides the greatest variation of flavors and types in accordance with table 

IV.
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TABLE IV. Menu distribution

Item Menu Flavor

Beverage Powder, 

Carbohydrate, Fortified

1, 2, 3, 8,

16,18, 21

Lemon-lime, orange and tropical punch

Beverage Powder, 

Carbohydrate Electrolyte

5, 9, 10, 13,

17

Fruit punch, grape, lemon-lime and orange

Cakes, Pound, Trans Fat 

Free

9, 10, 21, 24 Vanilla, lemon poppy seed, spice, carrot, marble

and applesauce

Candy I 7, 10 Chocolate flavored toffee roll, cherry licorice and 

peppermint mint candy rings

Candy II 5, 19 Pan coated candy: plain milk chocolate disks, 

plain peanut butter disks and milk chocolate with 

peanuts oval/round

Candy III 3, 12 Pan coated candy, disks, fruit flavored: original, 

berry and sweet and sour

Cookies 2, 8, 19, 23 Oatmeal, chocolate chip and oatmeal chocolate 

chunk

Dessert Powder, Pudding 13 Vanilla and chocolate

Filled Bakery Item 16, 20 Filled French toast, cinnamon bun and apple 

turnover

First Strike Bars 5, 11, 14, 15 Chocolate, apple-cinnamon and cran-raspberry

Fruits, Infused, Dried 4, 7 Sliced cranberries and seedless whole raisins

Fruits, Wet Pack 3, 11, 12, 

15, 22

Raspberry applesauce, carbohydrate enhanced 

applesauce, mango and peach applesauce, pears 

and mixed fruit

Jelly and Preserves (or Jams) 3, 4, 7, 9, 22 Apple, grape and blackberry, strawberry

Meat and Poultry Snacks, 

Cured

8, 10, 18, 24 Smoked beef strips and Teriyaki beef sticks

Nuts, Shelled, Roasted 11, 17, 20 Salted dry roasted peanuts, jalapeno cashews and 

smoked almonds

Snack Bread, Fortified 7, 12

18, 22

Wheat and white wheat

Snack Foods,

 Cheese Filled

1, 15 Cheese filled crackers (cheddar cheese and

pepperoni pizza) and Filled pretzels (cheddar 

cheese)

Snack Foods,

Other

16, 21 Toasted corn kernels (salted plain and barbecue) 

and Baked snack crackers (cheddar cheese and 

hot and spicy cheese)

Snack Foods,

 Pretzels

9, 14 Salted plain sticks and honey mustard and onion 

nuggets

Toaster Pastries 4 Frosted brown sugar cinnamon and swirled icing

chocolate chip
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SECTION D

D-1 PACKAGING

 A. Components.

(1) Subassembly/accessory packet pouch. The subassembly/accessory packet pouch 

shall be a preformed pouch or a form-fill-seal pouch. Dimensions shall be sufficient to 

contain all components. Seals shall be a minimum 1/8 inch wide. A tear nick, notch or 

serrations shall be provided to facilitate opening the filled and sealed accessory packet. The 

average seal strength of the pouch seals shall be not less than 3.5 pounds per inch of width 

and no individual specimen shall have a seal strength of less than 3.0 pounds per inch of 

width. As an alternative to the seal strength requirement, the filled and sealed packet shall 

exhibit no rupture or seal separation greater than 1/16 inch or seal separation that reduces the 

effective seal width to less than 1/16 inch when tested for internal pressure resistance. The 

pouch shall be made from polymeric film or film combinations with adequate strength and 

thickness to contain and protect the components. The water vapor transmission rate (WVTR) 

of the film shall not exceed 6.2 g/m2

/24hrs at 90% RH and 100°F when tested in accordance 

with ASTM F1249, Standard Test Method for Water Vapor Transmission Rate Through 

Plastic Film and Sheeting Using a Modulated Infrared Sensor, ASTM E96/E96M, Standard 

Test Methods for Water Vapor Transmission of Materials or Method 3030 of MIL-STD3010, Test Procedures for Packaging Materials and Containers. The exterior color of the 

packet shall be clear or tan.

(2) Time-temperature indicator (TTI) label. The TTI label shall be a 3/4 inch square, 

bull’s-eye type, pressure sensitive adhesive label. The TTI label shall have an activation 

energy (Ea) of 24–30 kcal/mole, be protected from ultraviolet radiation, and have a shelf life 

of 1100 days at 80°F as pivot point.

(3) Meal bag. The meal bag shall be made from food grade, low density polyethylene 

(LDPE) tubing or tubing made from a blend of food grade, low density polyethylene (LDPE) 

and linear low density polyethylene (LLDPE). Additives may be used in order to improve 

sealability, peelability, tear resistance or other attributes provided all additives are approved 

for food contact. Polyethylene shall have a minimum thickness of 0.010 inch. Inside 

dimensions of the bag shall not exceed 8-1/2 inches by 13-1/4 inches. The color of the bag 

shall conform to number 20219, 30219, 30227, 30279, 30313, 30324 or 30450 of FED-STD595, Colors Used in Government Procurement. One seal shall be a minimum 1/8 inch wide, 

continuous, peelable seal that forms a hermetic closure. The seal shall be designed with an 

inverted “V” shaped peel indicator along the seal path. There shall be a minimum of 1/2 inch 

between the apex of the “V” and the end of the bag. The seal strength of the peelable seal 

shall be not less than 4 pounds per inch of width and shall be not greater than 10 pounds per 

inch of width. Alternative bag construction, bag materials, and material thicknesses may be 

used provided that the alternative method can be demonstrated to meet or exceed the 
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requirements of this document, military abuse testing and controlled pest testing. Samples 

may be submitted to the contracting officer to be qualified on a case by case basis.

(4) Paperboard sleeve. The paperboard sleeve shall be constructed in accordance with 

figure 6 of MIL-PRF-44073. When folded along the score lines located at the bottom of the 

sleeve, an open-ended carton shall result. Each sleeve shall be securely sealed along the glue 

joint. The seal shall have a bond strength greater than the fiber tear of the paperboard. The 

color of the sleeve shall be natural kraft, tan or dull gray. 

(5) Paperboard insert card. The paperboard insert card shall not exceed 4 inches in

width by 6 inches in length. The color of the insert card shall be natural kraft, tan or dull 

gray. The paperboard insert card shall contain food product information in accordance with 

Section D-2 of the appropriate food product document(s).

 B. Assembly.

(1) Subassembly/accessory packet assembly. One of each applicable component as 

described in table II shall be inserted in an accessory packet pouch. If a subassembly is used, 

additional components may also be inserted in the packet. For a preformed pouch, 

components shall be inserted in the pouch and the pouch shall be closed with a heat seal not 

less than 1/8 inch wide. For a form-fill-seal pouch, components shall be placed in the body 

and the cover applied by heat sealing with a seal not less than 1/8 inch wide. The closure seal 

shall be free of foldover wrinkles or entrapped matter that reduces the effective seal width to 

less than 1/16 inch. The average seal strength of the pouch seals shall be not less than 3.5 

pounds per inch of width and no individual specimen shall have a seal strength of less than 

3.0 pounds per inch of width. As an alternative to the seal strength requirement, the filled and 

sealed packet shall exhibit no rupture or seal separation greater than 1/16 inch or seal 

separation that reduces the effective closure seal width to less than 1/16 inch when tested for 

internal pressure resistance.

(2) Meal assembly. Each applicable component for each meal as described in table III 

shall be inserted in a meal bag. The bag shall be closed with a heat seal not less than 1/8 inch 

wide. The closure seal shall have an average seal strength of not less than 4 pounds per inch 

of width with no individual specimen test result less than 3 pounds per inch of width. The 

sealed meal bag shall not show any evidence of foreign odor.

D-2 LABELING

 A. Subassembly/accessory packet. The subassembly/accessory packet shall be labeled on 

one face in permanent dark contrasting color ink with ‘A’, ‘B’ or ‘C’, as applicable. 

Alternatively, the packet letter may be embossed in the seal of the packet.
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 B. Meal bag. Each meal bag shall be correctly and legibly labeled on at least one face with 

permanent ink or other dark contrasting color with the information contained in accordance 

with Figures 1, 2 or 3, as applicable. The label shall cite the correct menu number, name of 

entrée, French translation of entrée name (see table V) and name and address of assembler. 

Menus 1-4 and 13-16 shall be printed in accordance with Design 1 (Figure 1). Menus 5-8 and 

17-20 shall be printed in accordance with Design 2 (Figure 2). Menus 9-12 and 21-24 shall 

be printed in accordance with Design 3 (Figure 3). The French translation printed on the meal 

bag, in accordance with the design specified above, shall be as specified in table V.

TABLE V. French Translation of Entrée Name

Entrée Name French Translation

Asian Style Beef Strips

 withVegetables

Dés de bœuf aux légumes, à l’asiatique

Beef Patty, Grilled, Jalapeno Pepper

 Jack

Steak haché au fromage pimenté

Beef Ravioli in Meat Sauce Ravioli au bœuf, sauce à la viande

Beef, Shredded, in Barbecue Sauce Émincé de bœuf, sauce barbecue

Beef Stew Ragoût de bœuf

Beef Taco Taco au bœuf

Brisket Entrée (Gravy with Seasoned

 Beef Brisket Slices)

Tranches de poitrine de bœuf assaisonné

Cheese Tortellini in Tomato Sauce Tortellini au fromage, sauce tomate

Chicken, Egg Noodles, and

 Vegetables, in Sauce

Poulet, nouilles et légumes en sauce

Chicken Burrito Bowl (Chicken with

 Rice, Beans and Vegetables)

Burrito de poulet bol

Chicken Chunks, White, Cooked Dés de poulet

Chili and Macaroni Chili et Macaroni

Chili with Beans Chili aux haricots rouges

Creamy Spinach Fettuccine

 (Egg Noodles, Spinach, and

 Mushrooms in a Cream Sauce)

Fettucini aux épinards et champignons à la

 Creme

Elbow Macaroni in Tomato Sauce Couquillettes a la sauce tomate

Hash Brown Potatoes with Bacon,

 Peppers and Onions

Potée de pommes de terres râpées au bacon,

 oignons et poivrons

Meatballs in Marinara Sauce Boulettes de viande, sauce Marinara

Mexican Style Chicken Stew Ragoût de poulet à la mexicaine

Pizza Slice, Pepperoni Tranche de pizza, Pepperoni

Pork Sausage Patty, Maple Flavored Saucisse de porc, saveur d'érable
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TABLE V. French Translation of Entrée Name - Continued

Entrée Name French Translation

Southwest Style Beef and Black Beans

 with Sauce

Bœuf à la façon “Southwest” aux haricots

 noirs

Spaghetti with Beef and Sauce Spaghetti en sauce à la viande de bœuf

Tuna, Chunk, Light, Lemon Pepper Miettes de thon au naturel au poivre citronné

Vegetable Crumbles with Pasta in

 Taco Style Sauce

Crumbles de legumes et pâtes, sauce façon

 Taco

 C. Paperboard Sleeve. Each paperboard sleeve shall be correctly and legibly labeled on at 

least one face with permanent ink or other dark contrasting color with Military Nutrition 

Information Graphics in accordance with Figures 4, 5 or 6, as applicable. The Military 

Nutrition Information Graphics shall be clearly printed with permanent black ink in an area 

no smaller than 4 inches by 5-1/4 inches. The label shall cite the correct Military Nutrition 

Information Graphics (NOTE: Graphic files are available from the NSRDEC upon request).

Menus 1-4 and 13-16 shall be printed in accordance with Macronutrients Graphics (Figure 

4). Menus 6-8 and 17-20 shall be printed in accordance with Recovery Nutrition Graphics

(Figure 5). Menus 9-12 and 22-24 shall be printed in accordance with Fortification Table

Graphics (Figure 6).

D-3 PACKING

 A. Packing. Twelve meals shall be packed in a fiberboard box. Case “A” shall contain 

meals 1 through 12, and case “B” shall contain meals 13 through 24. The fiberboard box 

shall conform to RSC-L of ASTM D5118/D5118M, Standard Practice for Fabrication of 

Fiberboard Shipping Boxes and grade V2s of ASTM D4727/D4727M, Standard 

Specification for Corrugated and Solid Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes, except the requirements for dry burst strength shall be minimum 425 psi, the 

requirement for wet burst strength shall be minimum 250 psi and the laminated board 

thickness shall be 0.069 inches. [US Army Research, Development and Engineering 

Command; Natick Soldier Research, Development, and Engineering Center found that solid 

fiberboard shipping container material consisting of two outer facings of 90 pound wet 

strength linerboard and an inner ply of 69 pound linerboard met the performance criteria of 

this specification.] The box liner shall be a full inside width box liner fabricated from grade 

W5c fiberboard in accordance with ASTM D5118/D5118M, except the terminal ends of the 

liner shall overlap a minimum of 2 inches and no fastening of the overlap is required. The 

box shall be closed in accordance with closure method 2A1 of ASTM D1974/D1974M, 

Standard Practice for Methods of Closing, Sealing, and Reinforcing Fiberboard Boxes; 

except the gap between the outer flaps shall be not more the 3/4 inch wide. Each box shall be 

reinforced with two girthwise nonmetallic straps. The inside dimensions of the box shall be 

15-5/8 inches in length, 9-1/8 inches in width and 9-9/16 inches in depth.
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D-4 UNITIZATION

 A. Unit loads. Forty-eight boxes shall be arranged in unit loads in accordance with type I, 

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

Subsistence Items. Each load shall have 24 “A” cases and 24 “B” cases. At least two boxes in 

each tier shall be oriented to display the TTI label.

D-5 MARKING

 A. Shipping containers. Shipping containers shall be marked in accordance with DLA 

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

Perishable and Semiperishable Subsistence and as specified in the contract with the following 

exceptions:

(1) Identification markings normally placed on an end of the shipping container shall 

read from top to bottom, left to right, when the shipping container is rotated from its upright 

position onto its side for palletization. The major flaps of the shipping container closure 

immediately to the right of the marked end of the shipping container shall bear the following 

marking:

Contract data and other required markings

Date of pack

Lot number

Case A or B, as applicable

U.S. GOVERNMENT PROPERTY – COMMERCIAL RESALE IS UNLAWFUL

NOTE: WATER ACTIVATED Flameless Ration Heater, NSN 8970-01-321-9153, 

supplied in each MRE bag

(2) Time Temperature Indicator label shall be centrally positioned on the panel. A 

minimum distance (quiet zone) of 1/4 inch from the nearest identification marking shall be 

maintained.

(3) One side panel of the shipping container shall be marked “MEAL, READY-TOEAT, INDIVIDUAL” in letters not less than 1-1/4 inches high with the French translation 

“(Repas, Prêt-à-Consommer, Individuel)” marked underneath in letters not less than 1 inch. 

Underneath the ration nomenclature, in letters not less than 1/2 inch, the shipping container 

shall be marked “DO NOT ROUGH HANDLE WHEN FROZEN (0°F or below)”.

 B. Unit loads. Unit loads shall be marked in accordance with DLA Troop Support Form 

3556. In addition, if applicable, each unit load shall be provided with a Safety Data Sheet 

(SDS), in accordance with MIL-R-44398. The SDS shall be packaged and attached to one 

side of the unit load. A copy of the SDS shall be included with the shipping papers and a 

copy shall also be placed in the vehicle manifest.
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FIGURE 1. Example of Design 1 of Meal Bag Graphics
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FIGURE 2. Example of Design 2 of Meal Bag Graphics
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FIGURE 3. Example of Design 3 of Meal Bag Graphics
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FIGURE 4. Example of Macronutrients Graphics for Paperboard Sleeve
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FIGURE 5. Example of Recovery Nutrition Graphics for Paperboard Sleeve
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FIGURE 6. Example of Fortification Table Graphics for Paperboard Sleeve
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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. Conformance inspection. Conformance inspection shall include the examinations/tests 

and the methods of inspection cited in this section.

 C. Packaging examination.

(1) Pouch material certification. The pouch material shall be tested for these 

characteristics. A Certificate of Conformance (CoC) may be accepted as evidence that the 

characteristics conform to the specified requirements.

Requirement Requirement paragraph Test procedure

Thickness of meal bag D-1,A(3) ASTM D2103 1/

Color of meal bag and

subassembly/accessory packet

D-1,A(1) and D-1,A(3) Visual evaluation and 

FED-STD-595, as applicable 2/

Water vapor transmission rate D-1,A(1) ASTM F1249 3/, ASTM 

E96/E96M 4/ or Method 3030

of MIL-STD-3010 5/ 

1/ Standard Specification for Polyethylene Film and Sheeting
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2/ Colors Used in Government Procurement

3/ Standard Test Method for Water Vapor Transmission Rate Through Plastic Film and 

Sheeting Using a Modulated Infrared Sensor

4/ Standard Test Methods for Water Vapor Transmission of Materials

5/ Test Procedures for Packaging Materials and Containers

(2) Subassembly/accessory packet examination. The filled and sealed packets shall be 

examined for the defects listed in table VI. The lot size shall be expressed in packets. The 

sample unit shall be one packet. The inspection level shall be S-4 and the acceptable quality 

level (AQL), expressed in terms of defects per hundred units, shall be 2.5 for major defects 

and 4.0 for minor defects.

TABLE VI. Subassembly/accessory packet defects

Category Defect

Major Minor

101 Not clean. 1/

201 Seal width less than 1/16 inch. 2/

202 Tear nick or notch or serrations missing or does not facilitate 

opening.

203 Tear or hole or open seal.

204 Label missing or incorrect or illegible.

205 Pouch not sealed on four sides.

1/ Outer packaging shall be free from foreign matter which is unwholesome, has the potential 

to cause package damage (for example, glass, metal fillings, etc.), or generally detracts from 

the clean appearance of the package. The following examples shall not be scored as defects 

for unclean:

a. Foreign matter which presents no health hazard or potential package damage and 

which can be readily removed by gently shaking the package or by gently brushing the 

package with a clean dry cloth.

b. Localized dried product which affects less than 1/8 of the total surface area of one 

pouch face, or an aggregate of scattered dried product which affects less than 1/4 of the total 

surface area of one pouch face.
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2/ An effective seal is defined as any uncontaminated, fusion bonded, continuous path, 

minimum 1/16 inch wide, producing a hermetically sealed pouch.

(3) Subassembly/accessory packet contents examination. The filled and sealed 

packets shall be examined for the defects listed in table VII (this examination may be 

performed on the preformed packets after filling and prior to sealing). The lot size shall be 

expressed in packets. The sample unit shall be one packet, open or sealed. The inspection 

level shall be S-4 and the AQL, expressed in terms of defects per hundred units, shall be 1.5 

for major defects and 4.0 for minor defects.

TABLE VII. Subassembly/accessory packet contents defects

Category Defect

Major Minor

101 Component not clean. 1/

201 Missing or unserviceable component.

1/ Outer packaging shall be free from foreign matter which is unwholesome, has the potential 

to cause package damage (for example, glass, metal filings, etc.), or generally detracts from 

the clean appearance of the package. The following examples shall not be scored as defects 

for unclean:

a. Foreign matter which presents no health hazard or potential package damage and 

which can be readily removed by gently shaking the package or by gently brushing the 

package with a clean dry cloth.

b. Localized dried product which affects less than 1/8 of the total surface area of one 

package face, or an aggregate of scattered dried product which affects less than 1/4 of the 

total surface area of one package face.

(4) Assembled meal bag examination. The filled and sealed meal bags shall be 

inspected for the defects listed in table VIII. The lot size shall be expressed in bags. The 

sample unit shall be one bag. The inspection level shall be S-4 and the AQL, expressed in 

terms of defects per hundred units, shall be 2.5 for major defects and 4.0 for minor defects. A 

minimum of 50 samples shall be examined for critical defects. The finding of any critical 

defect shall be cause for rejection of the lot. The inspection sample shall contain a 

proportionate amount of each of the meals.
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TABLE VIII. Assembled meal bag defects

Category Defect

Critical Major Minor

1 Tear or hole or open seal in cheese spread.

2 Swollen cheese spread pouch or swollen pouch of 

thermostabilized item.

3 Tear or hole or puncture in thermostabilized pouch.

101 Menu component missing or incorrect assortment for

menu. 1/

102 Meal bag not clean or outer packaging of its contents not 

clean. 2/

103 Foreign odor.

104 Labeling missing or incorrect or illegible.

105 Swollen peanut butter or jelly or jam pouch.

106 Tear or hole or open seal in component packages.

107 Crushed or broken component. 3/

108 Broken spoon.

109 Chocolate toffee rolls or mints not packaged in barrier pouch.

110 Bond strength of paperboard sleeve glue joint is not greater 

than fiber strength of paperboard sleeve. 4/

111 Dimensions of paperboard sleeve not as specified. 4

201 Tear or hole or open seal or split in meal bag.

202 Tear or hole or open seal in subassembly/accessory packet.

203 Inverted "V" shaped peel indicator missing or not located as 

specified.
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TABLE VIII. Assembled meal bag defects - Continued

Category Defect

Critical Major Minor

204 Labeling graphics of meal bag not correct.

205 Labeling graphics of paperboard sleeve not correct.

206 Color of paperboard sleeve or paperboard insert card not as 

specified. 4/

207 Paperboard sleeve does not form an open-ended carton when 

folded along the bottom score lines. 4/

208 Dimensions of paperboard insert card not as specified. 4/

1/ A missing entrée shall be cause for rejection of the lot.

2/ Outer packaging shall be free from foreign matter, which is unwholesome, has the 

potential to cause package damage (i.e. glass, metal filings, etc.), or generally detracts from 

the clean appearance of the package. The following examples shall not be scored as defects 

for unclean:

a. Foreign matter which presents no health hazard or potential package damage and 

which can be readily removed by gently shaking the package or by gently brushing the 

package with a clean dry cloth.

b. Localized dried product which affects less than 1/8 of the total surface area of one 

pouch face, or an aggregate of scattered dried product which affects less than 1/4 of the total 

surface area of one pouch face.

3/ For definition of crushed or broken, refer to applicable ration component document.

4/ A CoC may be accepted as evidence of conformance.

 D. Methods of inspection.

(1) Seal testing. The pouch seals shall be tested for seal strength or internal pressure

resistance as required in a, b, c, or d, as applicable.

 a. Unfilled preformed subassembly/accessory packet pouch. The seals of the 

unfilled preformed pouches for the subassembly/accessory packet shall be tested for seal 

strength in accordance with ASTM F88/F88M, Standard Test Method for Seal Strength of 

Flexible Barrier Materials. The lot size shall be expressed in pouches. The sample unit shall 
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be one pouch. The inspection shall be level S-1 and the AQL, expressed in defects per 

hundred units, shall be 10.0. Three specimens shall be cut from each of the three sealed sides 

of each pouch in the sample. The average seal strength of any side shall be calculated by 

averaging the results of the three specimens cut from that side. Any individual test specimen 

failing to meet a seal strength of 3 pounds per inch of width shall be scored as a major defect. 

Any average seal strength of less than 3.5 pounds per inch of width shall be cause for 

rejection of the lot. Alternatively, the internal pressure resistance shall be determined by 

pressurizing the pouches while they are restrained between two rigid plates. The sample size 

shall be the number of pouches indicated by inspection level S-1. If a three-seal tester (one 

that pressurizes the pouch through an open end) is used, the closure seal shall be cut off for 

testing the side and end of the pouch. For testing the closure seal, the bottom seal shall be cut 

off. The pouches shall be emptied prior to testing. If a four-seal tester (designed to pressurize 

filled pouches by use of a hypodermic needle through the pouch wall) is used, all four seals 

can be tested simultaneously. The distance between rigid restraining plates on the four-seal 

tester shall be equal to the thickness of the product +1/16 inch. Pressure shall be applied at 

the rate of 1-2 pounds per square inch gage (psig) per second until 14 psig pressure is 

reached. The 14 psig pressure shall be held constant for 30 seconds and then released. The 

pouches shall then be examined for separation or yield of the heat seals. Any rupture of the 

pouch or evidence of seal separation greater than 1/16 inch in the pouch manufacturer’s seal 

shall be considered a test failure. Any seal separation that reduces the effective closure seal 

width to less than 1/16 inch (see table VI, footnote 2/) shall be considered a test failure. Any 

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

 b. Unfilled meal bag. The seals of the unfilled meal bags shall be tested for seal 

strength in accordance with ASTM F88/F88M. The lot size shall be expressed in bags. The 

sample unit shall be one bag. The sample size shall be the number of bags indicated by 

inspection level S-1. Three specimens shall be cut from the sealed end of each bag in the 

sample. Samples shall not be taken from the inverted “V” peel initiation. Any specimen with 

a seal strength less than 4 pounds per inch of width or greater than 10 pounds per inch of 

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

 c. Subassembly/accessory packet pouch closure. The closure seals of the pouches 

for the subassembly/accessory packet shall be tested for seal strength in accordance with 

ASTM F88/F88M. The lot size shall be expressed in pouches. The sample unit shall be one 

pouch. The inspection level shall be S-1 and the AQL, expressed in defects per hundred 

units, shall be 10.0. For the closure seal on preformed pouches, three adjacent specimens 

shall be cut from the closure seal of each pouch in the sample. For the form-fill-seal pouches, 

three specimens shall be cut from each side and each end of each pouch in the sample. The 

average seal strength of any side, end or closure shall be calculated by averaging the three 

specimens cut from that side, end or closure. Any individual test specimen failing to meet a 

seal strength of 3 pounds per inch of width shall be scored as a major defect. Any average 

seal strength of less than 3.5 pounds per inch of width shall be cause for rejection of the lot. 

Alternatively, the internal pressure resistance shall be determined by pressurizing the 
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pouches while they are restrained between two rigid plates. The sample size shall be the 

number of pouches indicated by inspection level S-1. If a three-seal tester (one that 

pressurizes the pouch through an open end) is used, the closure seal shall be cut off for 

testing the side and end of the pouch. For testing the closure seal, the bottom seal shall be cut 

off. The pouches shall be emptied prior to testing. If a four-seal tester (designed to pressurize 

filled pouches by use of a hypodermic needle through the pouch wall) is used, all four seals 

can be tested simultaneously. The distance between rigid restraining plates on the four-seal 

tester shall be equal to the thickness of the product +1/16 inch. Pressure shall be applied at 

the rate of 1-2 pounds per square inch gage (psig) per second until 14 psig pressure is 

reached. The 14 psig pressure shall be held constant for 30 seconds and then released. The 

pouches shall then be examined for separation or yield of the heat seals. Any rupture of the 

pouch or evidence of seal separation greater than 1/16 inch in the pouch manufacturer’s seal 

shall be considered a test failure. Any seal separation that reduces the effective closure seal 

width to less than 1/16 inch (see table VI, footnote 2/) shall be considered a test failure. Any 

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

 d. Meal bag closure. The closure seals of the meal bags shall be tested for seal 

strength in accordance with ASTM F88/F88M. The lot size shall be expressed in bags. The 

sample unit shall be one bag. The sample size shall be the number of bags indicated by 

inspection level S-1. Three specimens shall be cut from the closure seal of each bag in the 

sample. The average seal strength shall be calculated by averaging the three test specimens 

cut from that seal (the sample unit). Any test specimen result less than 3 pounds per inch of 

width shall be cause for rejection of the lot. Any average seal strength of less than 4 pounds 

per inch of width shall be cause for rejection of the lot.

(2) Unfilled meal bag and unfilled preformed subassembly/accessory packet pouch 

seal certification. A CoC may be accepted as evidence that unfilled bags or pouches conform 

to the seal strength requirements specified in D-1,A(1) and (3). When deemed necessary by 

the government inspector, testing of the unfilled preformed pouches for seal strength shall be 

as specified in E,D(1)a.

 E. Packing.

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

containers shall be examined for the defects listed in table IX. 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.
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TABLE IX. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Outer flaps do not completely meet, leaving an opening greater than 3/4 

inch between flap ends.

103 Inadequate workmanship. 1/

104 Missing meal. 2/

105 Not one of each menu specified.

201 Time-temperature indicator missing or not centrally located on panel.

202 Time-temperature indicator 1/4-inch quiet zone not maintained.

203 Meal bag graphics do not coincide with specified design.

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.

2/ Each missing meal is a defect.

(2) Flap closure testing. The lot size shall be expressed in shipping containers. The 

sample unit shall be one shipping container. The inspection level shall be S-2 and the AQL, 

expressed in terms of defects per hundred units, shall be 4.0. The closure of the four outer 

flaps of the container shall be tested separately. A 90 degree angular bar with each leg 

approximately 5 inches long by 3 inches wide by 1/8 inch thick shall be used to test the flap 

closures. Insert one leg of the angular bar full length under the center of one outer flap. 

Insertion shall be made through the open slot between the outer flaps. Lift the container 

vertically by the other leg of the bar until the container is suspended. The complete upper 

surface of the inserted leg shall be in contact with the inner surface of the flap during the 

lifting and suspension of the container. Complete separation of the adhesive bond of one or 

more of the outer flaps, showing no evidence of fiber tear, shall be scored as a major defect.

 F. Unit load examination. The unit load shall be examined in accordance with the 

requirements of DLA Troop Support Form 3507. Any nonconformance shall be classified as 

a major defect.
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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.

DLA Troop Support Forms

Form 3507 Loads, Unit: Preparation of Semiperishable Subsistence Item

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

Perishable and Semiperishable Subsistence

MILITARY SPECIFICATIONS

MIL-PRF-32176 Bag, Hot Beverage

MIL-R-44398B Ration Supplement, Flameless Ration Heater (FRH)

MIL-STD-3010 Test Procedures for Packaging Materials and Containers

MIL-PRF-44073 Packaging of Food in Flexible Pouches

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

D1974/D1974M Standard Practice for Methods of Closing, Sealing, 

and Reinforcing Fiberboard Boxes

D2103 Standard Specification for Polyethylene Film and 

Sheeting

D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes

D5118/D5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes 
ACR-M-038

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E96/E96M Standard Test Methods for Water Vapor

Transmission of Materials

F88/F88M Standard Test Method for Seal Strength of Flexible 

Barrier Materials

F1249 Standard Test Method for Water Vapor Transmission 

Rate Through Plastic Film and Sheeting Using a 

Modulated Infrared Sensor

SAE INTERNATIONAL www.sae.org

SAE AMS-STD-595 Colors Used in Government Procurement