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SECTION C

The Unitized Group Ration – Heat & Serve (UGR-H&S) provides a breakfast or a 

lunch/dinner meal to 50 individuals. There are three breakfast and ten lunch/dinner menus.

The UGR-H&S consists of three boxes. Six boxes fit on one tier of a 40 by 48-inch pallet. 

There are four tiers per pallet. Within the boxes are polymeric trays, cans, bottles, boxes and 

bags of food, disposable meal trays, dining packets, paper cups and other components.

C-1 ITEM DESCRIPTION

ACR-U-14, UNITIZED GROUP RATION – HEAT & SERVE, ASSEMBLY 

REQUIREMENTS

C-2 ASSEMBLY REQUIREMENTS

 A. Components. The components shall be as specified in table I.

TABLE I. Components

Component Reference

Entrées

Bacon, Precooked, Sliced, in Flexible Pouch, Institutional A-A-20081F, Type II

Size Pouch (ISP), 150 slices

Beef and Potatoes in Cream Gravy – poly tray PCR-B-052

Beef, Roasted with Gravy – poly tray

Brown Gravy with Meatballs and Pasta – poly tray

PCR-B-046

PCR-B-058

Burgundy Beef Stew – poly tray PCR-B-044

Chicken Breast in Gravy – poly tray PCR-C-032

Chili with Beans – poly tray PCR-C-034A

Egg Mix, Pasteurized, Uncooked, Dehydrated 

 Packaged in a Boil-In-Bag (BIB) Pouch, Large Opening 

Fitment and Cap

Hash, Corned Beef – poly tray

PCR-E-017A

Class 2

PCR-H-005

Pasta with Ground Hot Italian Sausage – poly tray PCR-P-041

Pork Sausage Links in Brine – poly tray PCR-P-015

Pulled Pork in Barbecue Sauce – poly tray PCR-P-043

Southwestern Style Chicken Chili – poly tray

Spaghetti with Meatballs in Sauce – poly tray

PCR-S-025

PCR-S-012

Taco Filling with Beef – poly tray PCR-T-010

Turkey Cutlets in Gravy – poly tray PCR-T-009
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TABLE I. Components - Continued

Component Reference

Starches

Cornbread – poly tray PCR-C-071

Hominy Grits, Enriched, White, Instant, Unflavored

 0.8 oz. packets

A-A-20035D, 

Type I, 

Style C, Flavor 

1

Mashed Potatoes with Brown Gravy – poly tray PCR-M-007

Oatmeal, Apple Cinnamon – poly tray

Oatmeal, Variety Pack, Individual Packets, 12/1.37 oz pkg

PCR-O-007

8920-01-623-

6286

Rice – poly tray

Rice, White

Brown Rice

Brown and Wild Rice Pilaf

PCR-R-004A

Type I

Type III

Type IV

Sweet Potato Casserole – poly tray PCR-S-022

Tortillas, Packaged in a Flexible Pouch

Plain

PCR-T-008A

Flavor 1

Vegetables

Beans, Green, Canned

Whole, French or Cut, Round or Romano

 Small – Large

US Grade 

Standard 

Style a, d, or e, 

Type a or b,

Size 2 thru 5, 

Grade A

Carrots, Canned

Slices or Quarters

US Grade 

Standard

Style b or c, 

Grade A

Corn, Whole Kernel, Canned

Conventional, Golden 

US Grade 

Standard

Varietal a, 

Color a, Grade 

A

Peas & Carrots, Canned US Grade 

Standard, Grade 

A

Vegetables, Mixed, Canned, 5-Way Mix,

Carrots, Green Beans, Peas, Corn, Lima Beans

 With Salt, No. 10 Can

A-A-20120E

Type II,

Style A, 
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Container size 4 

Desserts 

Apple Dessert – poly tray PCR-A-003

Blueberry Dessert – poly tray PCR-B-036

Cakes and Brownies– poly tray

Dulce de Leche Cake with White Icing 

Breakfast Cake with Maple Flavored Syrup 

Yellow Cake with Chocolate Icing 

Apple Spice Breakfast Cake with Apple Fruit Topping 

Red Velvet Cake with White Icing 

Golden Harvest Cake with White Icing

PCR-C-024D,

Type I,

Flavor 3

Flavor 4

Flavor 5

Flavor 10

Flavor 12

Flavor 15

TABLE I. Components - Continued

Component Reference

 Chocolate Cherry Cake with Cherry Fruit Topping

Carrot Cake with White Icing

Flavor 17

Flavor 20

Candy and Chocolate Confections, Pan Coated Candy

 Disks, Milk Chocolate, Plain

 Disks, Peanut Butter, Plain

A-A20177E, 

Type VI,

Style A, Flavor 

1

Style A, Flavor 

4

Cookies– poly tray

Multiple Serving Package, Regular, Crisp, 

 Oatmeal, Chocolate Chip

 Chocolate Chip, Chocolate-Covered-Crunchy-Peanut-

 Butter Candy with Chocolate Chips

 White Chocolate Chip, with Cranberries

A-A-20295D

Class 2,Type I, 

Bake type a, 

 Style I, Flavor 

5

 Style J, Flavor 

11

 Style Q, Flavor 

2 

Nut and Fruit Mix, Nuts and Raisins with Pan Coated

 Chocolate Disks

PCR-N-003A, 

Type II

Fruits

Cranberry Sauce, Canned

Jellied

US Grade 

Standard

Style I, Grade 

A
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Fruit Cocktail, Canned, Light Syrup or Natural Juices US Grade 

Standard, Grade 

A

Peaches, Clingstone, Canned,

Light Syrup or Natural Juices

US Grade 

Standard

Style c, Grade 

A

Pears, Bartlett, Canned

Halves, Light Syrup or Natural Juices

US Grade 

Standard

Style a, Grade 

A

Beverages

Beverage Bases (Powdered), 

 Sweetened with Nutritive Sweetener, with or without

 Ascorbic Acid, 24 oz. pg 

 Orange

 Grape

 Lemonade

 Sweetened with Non-nutritive Sweetener, Non-fortified,

 10 pg/bx

 Fruit Punch 

 Lemonade

 Cranberry Pomegranate

A-A-20098E

Type II, 

Formulation a or 

b,

 Flavor 1

 Flavor 5

 Flavor 8

Type III, 

Formulation a,

 Flavor 7

 Flavor 8

 Flavor 18

Cocoa Beverage Powder, Sugar Sweetened,

 Without Marshmallows, Milk Chocolate

A-A-20189C

Type I, Style B, 

Flavor A

Coffee, Roasted, Filter Pack, Ground, Arabica Blend, 

 Vacuum Sealed

8955-01-495-

4127

TABLE I. Components - Continued

Component Reference

Drink Mixes, Coffee (Unflavored and Flavored),

 Flavored, Instant, Cappuccino, Regular

 French Vanilla

 Irish Cream

A-A-20336B

Type V, Style 

A,

 Flavor 1

 Flavor 4

Juice, Fruit, Instant PCR-J-002A
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Grape, Sweetened, Metal Can

Orange, Unsweetened, Metal Can

Type I, Style A, 

Design F

Type II, Style 

B, Design F

Tea Mixes, Instant, Black Tea, 

 Sweetened with Nutritive Sweeteners, Regular 

 (Caffeinated), Lemon, 24 oz. pg

 Sweetened with Non-Nutritive Sweeteners, Regular 

 (Caffeinated), Peach, 10 pg/bx

A-A-20183D,

Variety I,

Style A, Type 

1, 

 Flavor b

Style B, Type 1, 

 Flavor d

Other Food Items

Catsup, Tomato, Grade A, 20 oz. plastic bottle US Grade 

Standard, Grade 

A

Catsup, Regular,

 Jalapeno, Mild, Conventional,

 Plastic Container

A-A-20346B, 

Type I, 

Flavor F, Style

1, 

Agricultural 

Practice a, 

Packaging type 

(1)

Cheese Spread, Cheddar, Fortified,

 With Jalapeno Peppers

PCR-C-039

Type II

Creamer, Nondairy, Dry

Regular, Original 

A-A-20043C

Style I, Flavor 

A

Hot Sauce

 Extra hot 4x

 Chili and Lime 

A-A-20097F

Type II

Type VII

Jelly, Fruit, Standardized, Single, Regular,

U.S Grade A

A-A-20078C, 

Type I, Style 1,

Finished 

Product Quality 

a,

 Kind AA

Kind M

 Strawberry

 Grape

Natural Butter Flavor Granules/Sprinkles, Spray Dried,

 Regular, Granules/Sprinkles, 57 g.

A-A-20351A

Type I, Style A, 
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Package 4

Peanut Butter and Grape Jelly Twin Pack

Peanut Butter and Strawberry Jam Twin Pack

8930-01-396-

4009

8930-01-436-

1912

TABLE I. Components - Continued

Component Reference

Picante Sauce, Medium A-A-20259B, 

Type II

Salsa, Tomato-Based and Salsa Verde, Shelf-Stable

 Tomato-Based, Mild, Chunky, Regular

A-A-20210C,

Type I,

Pungency B, 

Style 2,

 Sodium level a

Disposables

Bag, Plastic, Trash 8105-01-521-

6616

Cup, Disposable: Lid, Disposable Cup, Hot Drink,

 Round, Two-Piece, Plastic Lined, Green or Tan/Sand,

9 oz.

A-A-2577B,

Type I,

Style A, Class 

3

Dining Packet, Food Container, Modified, 

 with Biobased Fork, Knife and Spoon

A-A-3012A, 

Type IV

Gloves, Disposable, Foodservice, Multipurpose, Large,

 Ambidextrous, Latex Free, Polyethylene, 1.25 mil

8415-01-541-

5392

Tray, Mess, Compartmented, 5 Compartment Tray,

Tan or Sand

A-A-52217C, 

Type I, 

Class 3

 B. Contents. The contents of each meal shall be as specified in table II. Refer to table I for 

full citation and document number of components.

TABLE II. Contents

STANDARD BREAKFAST ITEMS
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Component Unit of Issue, Servings Quantity – Menu

Coffee, Filter Pack 5 - 1.25 oz. bags 1

Cocoa Beverage Powder 16 packets per box 1: Menu 2

Drink Mix, Cappuccino 25 – 1 oz. packets per bag

1: Fr. Van, Menu 3 

1: Irish Cream, Menu 1

Creamer 3 g. packet, 25 per bag 1

Hot Sauce 3 oz. bottle 1

Trays, Mess 25 per bag 2

Dining Packets 25 per bag 2

Paper Cups 25 per bag 3

Trash Bags 4 per package 1

Gloves 10 per package 1

UGR-H&S BREAKFAST MENU 1

Component Unit of Issue, Servings Quantity

Egg Mix 18 per pouch, 3 pouches per box 1

Pork Sausage Links in Brine 18 per tray 2

Beef and Potatoes in Cream Gravy 18 per tray 2

Hominy Grits 12 per box 1

Cake, Apple Spice Breakfast with 

Apple Fruit Topping 18 per tray 3

Blueberry Dessert 25 per tray 2

Juice, Grape 2-1/2 tall can, 19 oz. 3

Salsa or Picante 48 oz. plastic squeeze bottle 1

Jelly, Grape 22 oz. plastic squeeze bottle 2

UGR-H&S BREAKFAST MENU 2

Component Unit of Issue, Servings Quantity
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Egg Mix 18 per pouch, 3 pouches per box 1

Bacon

Hash, Corned beef

50 per package

18 per tray

1

2

Oatmeal, Apple Cinnamon 18 per tray 3

Cake, Golden Harvest with White 

Icing

18 per tray 3

Juice, Grape 2-1/2 tall can, 19 oz. 3

Catsup, Jalapeno 20 oz. plastic squeeze bottle 2

Jelly, Strawberry 22 oz. plastic squeeze bottle 2

UGR-H&S BREAKFAST MENU 3

Component Unit of Issue, Servings Quantity

Egg Mix 18 per pouch, 3 pouches per box 1

Beef and Potatoes in Cream Gravy 18 per tray 2

Bacon

Oatmeal, Instant

50 per package

12 per box

1

1

Cake, Breakfast with Maple Flavored

Syrup

18 per tray 3

Apple Dessert 25 per tray 2

Juice, Orange 2-1/2 tall can, 15-1/2 oz. 3

Catsup 20 oz. plastic squeeze bottle 2

Jelly, Grape 22 oz. plastic squeeze bottle 2
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STANDARD LUNCH/DINNER ITEMS

Component Unit of Issue, Servings Quantity

Peanut Butter & Grape Jelly 12 twin packs per bag 4: Menu 1, 6, 9

Peanut Butter & Strawberry 

Jam

12 twin packs per bag 4: Menu 3, 8

Coffee, Filter Pack 5 – 1.25 oz. bags 1

Creamer 3 g. packet, 25 per bag 1: Menu 1, 3, 5, 7, 9,

Beverage Base

Tea, Instant, Nutritive

24 oz. bag

24 oz. bag

3: 

Orange – Menu 3, 7

Grape – Menu 4, 8

Lemonade – Menu 1, 6, 10

3:

Iced Tea, lemon – Menu 2, 

5, 9

Beverage Base, Non-Nutritive 1/Min. 10 per box 1: 

Fruit Punch 

Lemonade 

Cranberry Pomegranate 

Tea, Instant, Non-Nutritive 1/Min. 10 per box 1: Iced Tea, peach

Hot Sauce, Extra Hot

Hot Sauce, Chili and Lime

3 oz. bottle

12 oz. bottle

1: Menu 1, 2, 3, 5, 6, 8, 9, 10

Menu 4, 7

Butter Granules 57 g. pouch 1

Trays, Mess 25 per bag 2

Dining Packets 25 per bag 2

Paper Cups 25 per bag 3

Trash Bags 4 per package 1

Gloves 10 per package 1

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

Menus 2, 4, 6, 8 and 10. The sugar free beverages include fruit punch, lemonade, cranberry 

pomegranate, beverage bases and peach iced tea.
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UGR-H&S LUNCH/DINNER MENU 1

Component Unit of Issue, Servings Quantity

Southwestern Style Chicken Chili 18 per tray 3

Rice, White 18 per tray 3

Corn No. 10 can 32

Fruit Cocktail No. 10 can 2

Cake, Red Velvet with White Icing 18 per tray 3

UGR-H&S LUNCH/DINNER MENU 2

Component Unit of Issue, Servings Quantity

Spaghetti with Meatballs in Sauce 9 per tray 6

Green Beans No. 10 can 32

Cake, Yellow with Chocolate Icing 18 per tray 3

Candy, Pan Coated Disks, Milk 

Chocolate

48 per box 1

Pears No. 10 can 2

UGR-H&S LUNCH/DINNER MENU 3

Component Unit of Issue, Servings Quantity

Burgundy Beef Stew 18 per tray 3

Rice, Brown 18 per tray 3

Peas and Carrots No. 10 can 32

Cake, Carrot with White Icing 18 per tray 3

Peaches No. 10 can 2
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UGR-H&S LUNCH/DINNER MENU 4

Component Unit of Issue, Servings Quantity

Beef Taco Filling 18 per tray 2

Pulled Pork 18 per tray 2

Rice, White 18 per tray 3

Green Beans No. 10 can 32

Tortillas 2 per pouch 50

Cheese Spread, Jalapeno 24 pouches per bag 2

Salsa or Picante 48 oz. plastic bottle 1

Cake, Dulce de Leche 18 per tray 3

UGR-H&S LUNCH/DINNER MENU 5

Component Unit of Issue, Servings Quantity

Chicken Breast in Gravy 9 per tray 6

Rice, Brown and Wild Rice Pilaf 18 per tray 3

Mixed Vegetables No. 10 can 32

Cranberry Sauce No. 300 can 2

Cookies, White Chocolate Chip with 

Cranberries

27 per tray 2

Peaches

Nuts and Raisins with Pan Coated 

Chocolate Disks

No. 10 can

9 per pouch 

2

3

UGR-H&S LUNCH/DINNER MENU 6

Component Unit of Issue, Servings Quantity

Brown Gravy with Meatballs and Pasta 9 per tray 6

Peas and Carrots No. 10 can 32

Cake, Yellow with Chocolate Icing 18 per tray 3

Fruit Cocktail No. 10 can 2
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UGR-H&S LUNCH/DINNER MENU 7

Component Unit of Issue, Servings Quantity

Chili with Beans

Rice, White

18 per tray

18 per tray

3

3

Cornbread 18 per tray 3

Carrots No. 10 can 32

Pears

Cookies, Oatmeal Chocolate Chip

No. 10 can

27 per tray 

2

2

Candy, Pan Coated Disks, Milk 

Chocolate

48 per box 1

UGR-H&S LUNCH/DINNER MENU 8

Component Unit of Issue, Servings Quantity

Turkey Cutlets in Gravy 10 per tray 5

Sweet Potato Casserole 18 per tray 2

Mashed Potatoes with Brown Gravy 18 per tray 1

Green Beans No. 10 can 32

Cranberry Sauce No. 300 can 2

Apple Dessert 18 per tray 2

Cookies, Chocolate Chip, ChocolateCovered-Crunchy-Peanut-

 Butter Candy with Chocolate Chips

27 per tray 2

UGR-H&S LUNCH/DINNER MENU 9

Component Unit of Issue, Servings Quantity

Beef, Roasted with Gravy 10 per tray 5

Mashed Potatoes with Brown Gravy 18 per tray 3

Corn No. 10 can 32

Cake, Chocolate Cherry with Cherry 

Fruit Topping

18 per tray 3
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Pears No. 10 can 2

UGR-H&S LUNCH/DINNER MENU 10

Component Unit of Issue, Servings Quantity

Pasta with Ground Hot Italian Sausage 9 per tray 6

Mixed Vegetables No. 10 can 32

Cookies, Oatmeal Chocolate Chip 27 per tray 2

Candy, Pan Coated Disks, Peanut Butter 36 per box 2

Fruit Cocktail No. 10 can 2

SECTION D

D-1 PACKAGING

 A. Unit packaging. Components shall be packaged in accordance with documents 

referenced in table I.

 B. Intermediate packaging. Components may be intermediate packaged.

 C. Menu assembly. The components of each menu specified in table II shall be packed as 

specified in table III.

 D. Shipping container loading sequence. The components of each menu shall be loaded 

into a box in the order indicated in table III. The loading sequences are recommended, but

variations are allowed. Abbreviations used are:

BG = bag BT = bottle BX = box CN = can

PG = package TY = tray SF = sugar free
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TABLE III. Loading Sequence

BREAKFAST MENU #1

1a 2a 3a

1 BX Eggs

2 TY Beef, Potatoes, Cream 

3 TY Cake, Apple Spice 2 TY Pork Sausage

2 TY Blueberry Dessert

1b 2b 3b

2 BG Dining Packets

2 BT Grape Jelly

1 BT Salsa or Picante

1 BX Grits

3 CN Grape Juice

1 BX Cappuccino, Irish Cr.

1 BG Coffee

1 BT Hot Sauce

1 BG Creamer

2 BG Trays

3 PG Cups

1 PG Gloves

1 PG Trash Bags

BREAKFAST MENU #2

1a 2a 3a

1 BX Eggs

2 TY Cake, Golden Harvest

2 TY Hash, Corned Beef

1 BT Hot Sauce

3 TY Oatmeal

1 BG Coffee

1 BG Creamer

1b 2b 3b

1 PG Bacon

2 BG Dining Packets

1 BX Cocoa

1 TY Cake, Golden Harvest

3 CN Grape Juice

2 BT Jalapeno Catsup

2 BT Strawberry Jelly

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

BREAKFAST MENU #3

1a 2a 3a

2 TY Beef, Potatoes, Cream

1 TY Cake, Breakfast, 

Maple 

2 BT Catsup

2 TY Apple Dessert

1 BG Dining Packets 

1 BG Creamer

1 BT Hot Sauce

2 BG Trays

3 PG Cups

1 PG Gloves

1 PG Trash Bags

1b 2b 3b

1 BX Eggs

2 BT Grape Jelly

3 CN Orange Juice

1 BX Oatmeal, Instant

1 PG Bacon

2 TY Cake, Breakfast, 
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1 BG Coffee 1 BG Dining Packets 

1 BX Cappuccino, Fr.Van

Maple 

LUNCH/DINNER MENU #1

1a 2a 3a

3 TY Southwestern Style 

Chicken Chili

1 TY Cake, Red Velvet

1 BG Creamer

2 TY Cake, Red Velvet

4 BG PB/Jelly Combo

1 PG Gloves

1 PG Trash Bags

1 BG Coffee

2 BG Trays

3 BG Cups

1 BT Hot Sauce

1 PG Butter Granules

1b 2b 3b

3 TY Rice 2 CN Fruit Cocktail

2 BG Dining Packets

32 CN Corn

3 BG Lemonade Bev Base

LUNCH/DINNER MENU #2

1a 2a 3a

3 TY Spaghetti

3 BG Iced Tea 

3 TY Spaghetti

1 BG Coffee

1 BX SF Beverage 1/

3 TY Cake, Yellow

1b 2b 3b

2 CN Pears

1 PG Chocolate Disks

2 BG Dining Packets

32 CN Green Beans

1 BT Hot Sauce

1 PG Butter Granules

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #3

1a 2a 3a

3 TY Burgundy Beef Stew

3 BG Orange Beverage

3 TY Rice, Brown

1 BG Coffee

1 BG Creamer

3 TY Cake, Carrot

1b 2b 3b

2 CN Peaches

1 PG Butter Granules

2 BG Dining Packets

32 CN Peas and Carrots

1 BT Hot Sauce

4 BG PB/Jam Combo

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
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LUNCH/DINNER MENU #4

1a 2a 3a

2 TY Beef Taco Filing

2 TY Pulled Pork

3 TY Rice, White 

3 BG Grape Beverage

3 TY Cake, Dulce de Leche

1 BG Coffee

1b 2b 3b

50 PG Tortillas

2 PG Cheese Spread, 

Jalapeno 

1 BX SF Beverage 1/

1 BT Salsa or Picante

1 PG Butter Granules

2 BG Dining Packets

32 CN Green Beans

1 BT Chili/Lime Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

LUNCH/DINNER MENU #5

1a 2a 3a

3 TY Chicken Breasts

1 TY Cookies, White Choc 

Cran

3 TY Chicken Breasts

1 TY Cookies, White Choc 

Cran

3 TY Rice, Wild/Brown 

Pilaf

3 PG Nut and Raisin Mix

1b 2b 3b

2 CN Peaches

2 CN Cranberry Sauce

1 BG Coffee

3 BG Cups

32 CN Mixed Vegetables

1 BT Hot Sauce

1 PG Butter Granules

3 BG Iced Tea 

2 BG Trays

2 BG Dining Packets

1 PG Gloves

1 PG Trash Bags

1 BG Creamer

LUNCH/DINNER MENU #6

1a 2a 3a

3 TY Meatballs and Pasta

3 BG Lemonade

3 TY Meatballs and Pasta 

1 BG Coffee

1 BX SF Beverage 1/

3 TY Cake, Yellow 

4 BG PB/Jelly Combo

1b 2b 3b

2 CN Fruit Cocktail 

2 BG Dining Packets

32 CN Peas and Carrots

1 BT Hot Sauce

1 PG Butter Granules

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
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LUNCH/DINNER MENU #7

1a 2a 3a

3 TY Chili with Beans

1 TY Cookies, Oatmeal

3 TY Rice, White

1 PG Chocolate Disks

32 CN Carrots 

1 BG Creamer

1 PG Butter Granules

1b 2b 3b

3 TY Cornbread

1 TY Cookies, Oatmeal

2 CN Pears 

2 BG Dining Packets

2 BG Trays

3 BG Cups

1 BT Chili/Lime Hot Sauce

3 BG Orange Beverage

1 PG Gloves

1 PG Trash Bags

1 BG Coffee

LUNCH/DINNER MENU #8 

1a 2a 3a

2 TY Apple Dessert

1 TY Cookies, Choc. Chip, 

PB

2 BG PB/Jam Combo

3 TY Turkey Cutlets

1 BG Dining Packets

32 CN Green Beans

3 BG Grape Beverage

2 CN Cranberry Sauce

1b 2b 3b

2 TY Sweet Potato

1 TY Cookies, Choc. Chip, 

PB

2 BG PB/Jam Combo

2 TY Turkey Cutlets

1 TY Mashed Potato, Brown

1 BG Dining Packets

1 BT Hot Sauce 

1 BG Coffee

1 BX SF Beverage 1/

1 PG Butter Granules

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags
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LUNCH/DINNER MENU #9

1a 2a 3a

3 TY Beef, Roasted

3 BG Iced Tea 

2 TY Beef, Roasted

2 TY Cake, Chocolate with 

Cherry

3 TY Mashed Potato, Brown 

1 TY Cake, Chocolate with 

Cherry 

1b 2b 3b

2 CN Pears 

1 BG Coffee

1 PG Butter Granules

2 BG Dining Packets

1 BG Creamer

32 CN Corn

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

4 BG PB/Jelly Combo

LUNCH/DINNER MENU #10 

1a 2a 3a

3 TY Pasta and Sausage

3 BG Lemonade

3 TY Pasta and Sausage

1 BG Coffee

2 TY Cookies, Oatmeal 

2 BX Peanut Butter Disks

1b 2b 3b

2 CN Fruit Cocktail

1 PG Butter Granules

2 BG Dining Packets

1 BX SF Beverage 1/

32 CN Mixed Vegetables

1 BT Hot Sauce

2 BG Trays

3 BG Cups

1 PG Gloves

1 PG Trash Bags

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

Menus 2, 4, 6, 8 and 10. The sugar free beverages include fruit punch, lemonade, cranberry 

pomegranate, beverage bases and peach iced tea.

D-2 LABELING

 A. Components. Components shall be labeled in accordance with documents referenced in 

table I.

D-3 PACKING

 A. Packing.

(1) UGR. Each complete menu shall be assembled into three boxes using the 

suggested loading sequence specified in table III. Because of the number of nondevelopmental components and the variety of packaging available, it may be necessary to 
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move a product from one compartment to another where space is more available. Each box

shall be constructed in accordance with style RSC of ASTM D5118/D5118M, Standard 

Practice for Fabrication of Fiberboard Shipping Boxes and figures 1, 2, and 3. The fiberboard 

shall conform to type CF, class D, variety SW, grade V3c of ASTM D4727/D4727M, 

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

and Cut Shapes. The inside dimensions of the box shall be 23-3/4 inches in length, 13-3/16 

inches in width and 8-3/4 inches in depth. Each box shall be fitted with two V3c partitions in 

accordance with figures 1, 2 and 3. Kraft paper as specified in A-A-203, Paper, Kraft, 

Untreated, shall be used to fill voids and immobilize menu components. Boxes shall be free 

from evidence of rodent or insect infestation. Boxes may be assembled by gluing or taping. 

Each container shall be closed and then sealed (H-taped) in accordance with methods B or C 

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

Reinforcing Fiberboard Boxes. 

(2) Partitions. The center panel of each partition shall meet at the center of the box to 

divide the box into two equal compartments (cell "A" and "B"). The end panels of the 

partitions shall butt together at each end of the box (see figure 1). The partitions shall be full 

depth partitions and fabricated according to figure 3.

D-4 UNITIZATION

 A. Unit loads. Boxes shall be arranged in unit loads in accordance with Type I, Class A of 

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

Items.

D-5 MARKING

 A. Menu marking. The three boxes comprising one menu shall be positioned on the pallet 

side by side and marked in sequence so that the menu can be identified as one unit (two, 

three box menu units to a tier). Using either labels or stencils on the top panel, with 

characters at least 2 inches high, the boxes shall be identified as "BOX 1", "BOX 2", and 

"BOX 3". The characters shall be oriented so as to be readable when facing the marked end 

panel.

 B. Shipping boxes and unit loads. Marking of shipping boxes and unit loads shall be as 

specified in DLA Troop Support Form 3556, Marking Instructions for Boxes, Sacks, and 

Unit Loads of Perishable and Semiperishable Subsistence. In addition, all unit loads 

containing the same menu will be identified in letters not less than 1 inch and in permanent 

contrasting color. Marking shall be as follows:
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UGR - Heat & Serve L/D (Lunch/Dinner) MENU NUMBER ___

or

UGR - Heat & Serve B (Breakfast) MENU NUMBER ___
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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.
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 C. Packaging examination.

(1) UGR-H&S assembled menus examination. The assembled menus shall be 

examined for the defects specified in table IV. The lot size shall be expressed in assembled 

menus (3 boxes per menu). The sample unit shall be one fully assembled menu. The 

inspection level shall be S-2 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. Five 

assembled menus shall be randomly selected from the lot and examined for critical defects. 

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

TABLE IV. UGR-H&S assembled menus defects 1/

Category Defect

Critical Major Minor

1 Any canned food product (including trays) leaking or 

damaged so as to expose contents.

101 Bottled product leaking or damaged.

102 Boxed product leaking or damaged.

103 Pouched product leaking or damaged.

104 Component not clean. 2/

105 Box not as specified.

106 Marking missing or incorrect or illegible.

107 Box not closed as specified.

108 Item missing.

201 More than 5 percent of the quantity of any disposable is 

crushed or damaged so as to be unusable.

202 Intermediate bag has tear or open seam.

203 Dunnage or box partitions not as specified.

1/ Any evidence of rodent or insect infestation shall be cause for rejection of the lot.
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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 for the clean 

appearance of the components 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. Water spots.

c. Very thin grease, oil, or product residue that is discernible by touch, but is not readily 

discernible by visual examination.

(2) 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 

Items

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

Perishable and Semiperishable Subsistence

FEDERAL SPECIFICATIONS

A-A-203 Paper, Kraft, Untreated

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

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
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For DLA Troop Support Website Posting

RDNS-SEC-EM 7 June 2017

TO: Defense Logistics Agency (DLA) - Troop Support – Subsistence DSCP-FTRE

SUBJECT: ES17-042 (DSCP-SS-17-00936); Document change; reduce from 3 No. 10 cans 

vegetables per module to 2; for use in Lunch/Dinner Menus 1-10, ACR-U-14, Unitized 

Group Ration - Heat & Serve (UGR-H&S), Assembly Requirements.

1. Based on a decision from the 2017 Joint Services Operational Rations Forum, Natick is 

initiating a change to reduce from 3 No. 10 cans of vegetables per module to 2; for use in 

Lunch/Dinner Menus 1-10, ACR-U-14, UGR-H&S, Assembly Requirements. The reduction 

in cans will reduce the serving size from 3/4 to 1/2 of a cup of vegetables per serving. This 

change from 3 cans to 2 cans will significantly reduce the amount of residual field waste.

2. The reduction from 3 cans of vegetables to 2 cans will not have a significant impact on 

nutrition. The overall nutritional content of Menus 1-10 were reviewed by a registered 

dietitian at Natick and were found to meet the minimum nutritional requirements set forth in 

the Nutritional Standards for Operational Rations.

3. Natick submits the following changes to the subject document for all current, pending, 

and future procurements until the document is formally amended or revised:

a. Pages 9-12, Paragraph C-2, B, UGR-H&S LUNCH/DINNER MENUS 1-10, under 

the “Quantity” column for each corresponding vegetable component delete 3” and insert “2”.

b. Pages 14-17, Paragraph D-1, TABLE III. Loading Sequence, LUNCH/DINNER 

MENUS 1-10, under the column for each corresponding vegetable component delete 3” and 

insert “2”.

4. Attached is Change 01, ACR-U-14, UGR-H&S, Assembly Requirements, dated 7 June 

2017, with the changes highlighted.