Technical Data Package For Meal Religious Cold Weather Individual Kosher Halal 18 December 2025 (002).docx

TECHNICAL DATA PACKAGE

FOR

MEAL, RELIGIOUS, COLD WEATHER, INDIVIDUAL,

KOSHER or HALAL (as applicable)

18 December 2025

Technical Data Package for Meal, Religious, Cold Weather, Individual, Kosher or Halal (as applicable)

The purpose of this ration is to feed individual Warfighters who maintain strict Kosher or Halal religious diets while operating in extreme cold weather environments. It will not freeze and supplies extra drink mixes for countering dehydration during cold weather activities. Each meal consists of one kosher or halal certified cooked, dehydrated entrée and religiously certified or religiously acceptable complementary food items, and an accessory packet to fulfill the salient characteristics listed below.

SECTION C

DESCRIPTION/SPECIFICATION

FOR MEAL, RELIGIOUS, COLD WEATHER, INDIVIDUAL, KOSHER or HALAL (as applicable)

C-1 NSN/Description

8970-01-737-3791 MEAL, RELIGIOUS, COLD WEATHER, INDIVIDUAL, KOSHER, 6 Meat and 6 Vegetarian menus, 12 meals per case. Unit of issue: Case

8970- 01-737-3793 MEAL, RELIGIOUS, COLD WEATHER, INDIVIDUAL, HALAL, 6 Meat and 6 Vegetarian menus, 12 meals per case. Unit of issue: Case

C-2 Salient Characteristics

A. The entire contents of each meal shall be certified as kosher or halal, as applicable. Entrees, complementary food items, and accessory packets which require kosher or halal certification in order to be labeled as such shall be certified in accordance with the requirements stated in C-3 of this document and with such other requirements as deemed necessary by the religious certification authorities.

B. Each meal shall consist of one kosher or one halal religiously certified cooked, dehydrated entrée that does not freeze below 32℉, as applicable; religiously certified or religiously acceptable complementary food items that do not freeze below 32℉; and an accessory packet. A variety of religiously certified or religiously acceptable dry beverage base powders (e.g., hot cocoa, flavored cappuccino coffee, carbohydrate drink mixes) shall be included to encourage fluid intake and hydration.

1. The cooked, dehydrated entrée, complementary food items, and dry beverage base powders in each meal shall be sufficient to provide the nutritional requirements set forth in paragraphs C-2, C and D.

2. Cooked, dehydrated entrées shall weigh not less than 100 grams (3.5 oz.). The average percent protein content of non-vegetarian entrées shall be not less than 25% of its weight and for vegetarian entrées shall be not less than 20% of its weight. The Contracting Officer reserves the right to allow entrées that fall below these requirements if the entrée forms part of a cohesive meal and the meal meets all other requirements of this solicitation.

3. The offeror shall provide a minimum of six entrée varieties per shipping container. Each shipping container shall contain 12 meals comprised of at minimum six different menu varieties.

4. Complementary food items (i.e., starches, soups, spreads, snacks, desserts, and beverages) chosen for each meal shall not freeze below 32℉ and shall constitute a sufficient variety, such that no individual item shall be used more than 3 times in an individual case. Any deviation of this requirement shall be submitted to the Contracting Officer with a detailed explanation for the requested exception.

5. The accessory packet shall include religiously certified or religiously acceptable single-serve packets of condiments/seasonings (i.e., freeze dried or spray dried soluble coffee (regular), dry non-dairy creamer (plain/unflavored), white refined sugar (fine or extra fine granulated), powdered hot sauce seasoning (salt content not more than 34.0 percent)), a spoon, safety matches, toilet tissue, and a moist towelette for each meal. Each accessory packet shall either contain an insert card certifying that all components are kosher or halal, or the packet itself shall be marked to attest to religious certification.

6. Single-serve packets of condiments/seasonings (e.g., coffee, creamer, sugar, hot sauce) that are not labeled kosher or halal, but that are certified as kosher or halal by the certifying authority may be combined into one overwrap pouch. The pouch may then be labeled as kosher or halal (as applicable), in accordance with the certifying authority. The labeled overwrap pouch may then be inserted into the complementary item pack or meal bag, as applicable.

C. Each meal shall provide a minimum of 1500 Calories. Calories from fat, protein, and carbohydrate shall be present in the range of percentage values of the total calories as follows:

D. The minimum average nutrient levels of each meal are listed below:

E. Dehydrated entrée product. The cooked, dehydrated entrée shall be highly palatable and together with the complementary items shall create cohesive meals.

a. Finished Product shall be a uniform mixture characteristic of the entrée’s statement of identity. The finished product shall be fully dehydrated. The finished product shall be free from the presence of any foreign materials such as, but not limited to dirt, insect parts, hair, glass, wood, or metal, or any foreign odors or flavors such as, but not limited to burnt, scorched, rancid, sour, stale, musty or moldy.

b. Appearance shall be characteristic of the type of entrée with no foreign color. Entrées may contain visible flecks of herbs and spices and should contain recognizable portions of meats, vegetables, grains, or noodles, when applicable.

c. Odor shall be characteristic of the type of entrée with no evidence of rancidity. The dehydrated packaged food shall be free from foreign odors.

d. Texture shall not have wet or soft spots indicating incomplete dehydration.

F. Rehydrated entrée product. The finished product shall be highly palatable and together with the complementary food items shall create cohesive meals.

a. Finished Product shall be a rehydrated uniform mixture characteristic of the entrée’s statement of identity. The finished product shall be free from the presence of any foreign materials such as, but not limited to dirt, insect parts, hair, glass, wood, or metal, or any foreign odors or flavors such as, but not limited to burnt, scorched, rancid, sour, stale, musty or moldy.

b. Appearance shall be characteristic of the type of entrée with no foreign color. Entrées may contain visible flecks of herbs and spices and should contain recognizable portions of meats, vegetables, grains, or noodles, when applicable.

c. Odor and Flavor shall be characteristic of the type of entrée with no evidence of rancidity. The rehydrated packaged food shall be free from foreign odors and flavors such as, but not limited to burnt, scorched, moldy, rancid, sour, stale, musty or moldy.

d. Texture shall fully rehydrate within twelve minutes and shall be characteristic of the type of entrée. Meat pieces shall be moist and tender, not dry, rubbery, or mushy. Sauce shall not be excessively thin, thick, or pasty. Vegetables shall be firm, not hard, fibrous, mushy or tough. Grains or noodles shall be moist and slightly firm and tender.

G. The minimum shelf life of the meal, including the shelf life of all components of the meal, shall be 24 months at 80°F. A Certificate of Conformance shall be furnished to the Contracting Officer prior to the award certifying that the product and packaging offered will meet the required shelf life.

H. External meal bag packaging shall be waterproof.

C-3 CONTRACTOR’S RESPONSIBILITY FOR RELIGIOUS CERTIFICATION:

A. The contractor and/or subcontractor shall be responsible for obtaining the services of a recognized kosher supervision agency that is prepared to meet the requirements for kosher certification and/or a recognized halal supervision agency that is prepared to meet the requirements for halal certification, as applicable. The contractor shall be responsible for ensuring that appropriate kosher and/or halal guidelines are followed for all meal components.

B. The contractor shall ensure that the kosher and halal inspectors are fully familiar with all relevant aspects of the production. Certificates of compliance testifying that all ingredients meet kosher and/or halal requirements must be provided. The kosher and halal inspectors may provide a list of ingredients not requiring certification. Items requiring kosher and/or halal inspection shall not be used prior to approval.

C. Materials and packaging may, at the discretion of the kosher and/or halal inspectors, require controlled storage and may need to be released for each day’s production by the kosher and/or halal inspectors. Only equipment that has been approved by kosher and/or halal inspectors may be used. These procedures shall be documented by the contractor in conjunction with the kosher and/or halal inspectors.

D. All packaging/transportation of foods shall be in packages, containers, vessels, or vehicles that have been properly prepared religiously (kosher and halal, as applicable).

E. Packaging and labeling materials shall be controlled and segregated in such a way that only the kosher and halal inspectors (as applicable) can release that material for the day’s production.

F. Fish products shall only be obtained from fish with fins and removable scales. If fish products (including fish gelatin) are used in any kosher dairy or parve product, the proper labeling must be provided, for example, kosher-parve or kosher-dairy.

G. Kosher and halal inspectors (as applicable) shall have access to all parts of production and storage facilities at all times.

H. Records of attendance (dates and times) of the kosher and/or halal inspectors at the production facility, or at any supplier’s facility, shall be maintained and available upon request.

C-4 MISCELLANEOUS REQUIREMENTS:

A. Compliance With Applicable Regulations.

1. The Contractor shall comply with 21 CFR §117 “Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food”, and other applicable regulations. The Contractor shall ensure all sub-contractors comply with all applicable regulations. In addition, the contractor is required to comply with all applicable parts of the Code of Federal Regulations.

2. All products shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, processing, freeze drying, dehydrating, packaging, labeling, packing, storage, and distribution of those products.

3. A representative Nutrition Facts label for each component shall be submitted by the Offeror with the offer. Such submission shall not relieve successful Offerors from complying with any of the provisions of these requirements.

B. Product Sanitarily Approved Source Requirements.

1. As required by 48 CFR § 246. 408-70 Subsistence; AR 40-657/NAVSUP 4355.4H/MCO P10110.31H, Veterinary/Medical Food Safety, Quality Assurance, and Laboratory Service; DLAR 4155.3, Inspection of Subsistence Supplies and Services; DLAD 52.246-9044, Sanitary Conditions; and as clarified by the Armed Forces Food Risk Evaluation Committee, all Operational Ration Food Components shall originate from establishments sanitarily approved for supplying the specific food item.

2. Sanitary approval is established by:

a. Listing in the Worldwide Directory of Sanitarily Approved Food Establishments for Armed Forces Procurement (Worldwide Directory) as established by the U.S. Army Veterinary Services Food Protection Division or

b. An establishment specifically exempted from listing in the Worldwide Directory by AR 40-657/NAVSUP 4355.4H/MCO P10110.31H paragraph 2-15a(2)(a) through (i).

3. Requests for inspection and Worldwide Directory listing by the U.S. Army Veterinary Services Food Protection Division will be routed through DLA Troop Support-FTR for coordination and action. Situations involving sole sources of supply, proprietary supply sources, and commercial Brand Name items will be evaluated directly by the Chief, DLA Troop Support-FTR, in coordination with the U.S. Army Veterinary Services Food Protection Division.

C. Food Defense. The submission and implementation of a stand-alone Food Defense Plan (FDP) is required for this DLA Troop Support Subsistence contract. A Food Defense Plan shall be in existence prior to start of production. The plan shall address those areas of concern listed in the DLA Troop Support Food Defense Checklist applicable to the contractor’s facility/operation. A copy of the DLA Food Defense Checklist is available online to download at the web address: http://www.dla.mil/TroopSupport/Subsistence/FoodSafety/FoodQuality.aspx or through the applicable Contracting Officer or the DLA Troop Support Quality Audits & Food Defense Branch (DLA Troop Support-FTSB). All areas of concern listed in the DLA Food Defense Checklist must be addressed within the FDP. Points will be deducted for not addressing each element listed in the DLA Troop Support Food Defense Checklist, or by not providing the information requested (e.g., establishment registration information). Submit Food Defense Plans to the applicable DLA Troop Support Contracting Officer. The Quality Audits & Food Defense Branch is the only DLA Troop Support office authorized to review and approve Food Defense Plans. All Food Defense Plans are maintained and secured by FTSB. DLA Troop Support-FTSB will conduct Food Defense Audits/reviews during Compliance Audits and/or other visits to verify the implementation, compliance, and effectiveness of the firm's Food Defense Plan. For each new contract solicitation, a current FDP shall be submitted to the Contracting Officer for evaluation.

NOTE: If more than one facility under direct control of the contractor will be used to produce and/or store product, a separate Food Defense Plan for each facility shall be submitted. A completed DLA Troop Support Food Defense Checklist, by itself, is not a Food Defense Plan but may be included as part of the Plan.

D. Integrated Pest Management Program Requirements. The “Integrated Pest Management (IPM) Program Requirements for Operational Rations”, of April 2011, is applicable to this DLA Troop Support Subsistence contract, except as specifically exempted in Section E of this solicitation/contract. The IPM program shall be in existence prior to contract award. The IPM plan shall be stand-alone and submitted to DLA Troop Support. The associated pesticide labels and MSDS documents are not to be submitted to DLA Troop Support, unless specifically requested by the Contracting Officer. The contractor shall have these documents available for on-site review during a Pest Management Audit, Quality Systems Management Visit (QSMV), or Quality Systems Compliance Audit. Evidence of any insect, rodent or pest infestation discovered in contact with materials or equipment used in the production of or found in an end-item component or assembly lot shall be cause for rejection of the involved lot. DLA Troop Support shall be notified within 24 hours when such pest activity has been found and informed of the corrective actions taken. IPM program requirements are found on the DLA Troop Support website at: http://www.dla.mil/TroopSupport/Subsistence/FoodSafety/FoodQuality.aspx.

E. Additional Requirements.

1. Components shall be utilized in assembly operation on oldest-date-of-pack basis. Contractor shall be solely responsible for the proper care and storage of all components.

2. Maximum stacking height of assembled ration unit loads shall not be greater than four high.

3. Traceability Requirements.

a. The ration assembler shall maintain records identifying the menu components used in packing and assembling each end item lot. These records shall maintain traceability of components to the extent that a component manufacturer’s production lot identity can be traced to an assembled end item lot.

b. The system should also enable the assembler to list component manufacturer’s production lot identities within a particular end item lot.

c. The assembled end item lot, usually one day’s production, shall be clearly identified on the exterior of each case.

d. In addition, the ration assembler shall maintain records of when and where assembled end item lots for a particularly contract have been shipped.

e. The following non-food items are exempt from traceability requirements: hand cleaner, matches, spoon, toilet tissue.

4. Product Demonstration Models (PDMs). PDMs are required in accordance with DLAR 4155.2, Quality Assurance Program for the Defense Logistics Agency Inventory Control Points; DLAD clause 52.215-9020, Instructions For Submitting Product Demonstration Models (PDM) For Supply Chains at DLA Troop Support (July 2025); and the Packaging / Labeling / Packing / Unitization / Marking for the Technical Data for Meal, Religious, Cold Weather, Individual, Kosher or Halal (as applicable).

a. The product shall comply in all respects with the salient characteristics of the technical data for Meal, Religious, Cold Weather, Individual, Kosher or Halal (as applicable), as amended in the solicitation.

b. The offeror is required to submit the number/amount called for in the solicitation. These shall be representative of the product that the offeror proposes to furnish. Samples do not need to be certified kosher or halal but shall be representative of the processes to be used under certification.

c. Samples and the Technical Proposal shall be submitted to the Contracting Officer.

d. Testing and evaluation of the PDM shall be conducted by a Technical Panel for compliance with the salient characteristics of the Technical Data for Meal, Religious, Cold Weather, Individual, Kosher or Halal (as applicable), as amended in the solicitation. The Technical Panel will review the submitted menu to verify sufficient variety and that the proposed menus form cohesive meals.

e. For products requiring USDA/USDC/AVI/DCMAO inspection, the offeror is also required to submit approved samples to the cognizant inspector/Inspection Activity.

f. The Government reserves the right to verify the analytical requirements of the product.

SECTION D

PACKAGING/LABELING/PACKING/MARKING/UNITIZATION

D-1 PACKAGING:

A. Commercial packaging is acceptable, provided that such packaging will provide the required minimum 24 months at 80°F shelf life.

B. Entrées shall be in hermetically sealed pouches, preferably with an interlocking closure, to be used as a unit pack and as a rehydrating pouch for consumption of the product. It may be in a refabricated, stand up pouch with an interlocking closure to facilitate product preparation. The material shall be approved for addition of hot water (less than or equal to 212°F). Glass, plastic, or metal cans are not acceptable.

C. Meals shall be packed either:

1. As twelve self-contained meals in one fiberboard shipping container, similar to the Meal, Ready-to-Eat (MRE), or

2. As twelve entrées in one carton, plus twelve packs containing complementary food items and accessory packets in another carton, with both cartons packed together into one master shipper.

D. If the accessory packets are packaged separately from the entrées, the accessory packets shall be packaged in a sealed waterproof bag. The bag shall be either marked to certify that all the components are kosher or halal, in accordance with the certifying agency, or the bag shall contain an insert card certifying that all components are kosher or halal, in accordance with the certifying agency.

E. The meal bag and/or accessory packets, as applicable, shall be made of food-grade, low density polyethylene (LDPE) with a minimum thickness of 4 mil. The seal shall be a minimum of 1/8 inch wide, continuous and peelable, forming a hermetic closure.

F. A tear nick, notch, or serrations shall be provided to facilitate opening of filled and sealed pouches that are not peelable.

G. The sealed entrées, complementary food items, and accessory packets shall not show any evidence of foreign odor.

H. The master shipper case shall have the kosher and halal symbols/names displayed with the appropriate certification checked off, as applicable.

I. Alternative meal packaging may be used provided that the alternative method can be demonstrated to meet or exceed the 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.

D-2 LABELING:

A. The product labeling shall be in accordance with all applicable regulations and policies and shall include a “Nutrition Facts” label in accordance with the Nutrition Labeling and Education Act (NLEA).

B. Each product pouch shall have the date of pack noted by using either a four-digit code or five-digit code. When using the four-digit code, begin with the final digit of the current year followed by the three-digit Julian code. For example, 14 February 2050 would be coded as 0045. When using the five-digit code, begin with the decade digit of the current year followed by the three-digit Julian code. For example, 14 February 2050 would be coded as 50045. The Julian code shall represent the day the product was packaged into the pouch.

C. Individual packages and shipping containers for all products produced for this procurement shall have the appropriate kosher and/or halal certification symbol(s) (a “trademark” symbol or the name of the certifying rabbinical and halal organizations shall be used), as applicable. For kosher products, the packages shall be marked with their status as dairy, parve, or meat, as determined by the appropriate Kosher inspector. For halal products, the packaging shall be marked with their halal status, as certified by a recognized Halal authority, indicating compliance with Islamic dietary laws.

D-3 PACKING:

A. Shipping containers shall comply with the requirements of the National Motor Freight Classification or Uniform Freight Classification, as applicable.

B. Kosher and halal meals shall not be intermingled within a shipping container.

D-4 UNITIZATION:

A. Shipments destined for government inventory control points shall not have kosher and halal shipping containers intermingled on the pallets. When shipments are destined for direct vendor delivery to consuming organizations and the shipment includes less than a full unit load, the shipping containers may be intermingled, provided that the unit load is clearly marked to indicate the quantities of each type of meal.

B. Unit loads shall be unitized in accordance with Type III, Class G of DLA Troop Support Form 3507, Loads, Unit: Preparation of Semiperishable Subsistence Items.

C. The unit load height shall be not greater than 44 inches.

D-5 MARKING:

A. Shipping Containers.

1. 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:

a. The following identification markings shall be applied to the shipping case end panel:8970-01-XXX-XXXX

MEAL, RELIGIOUS, COLD WEATHER, INDIVIDUAL, KOSHER or HALAL (as applicable)

12 MEALS

WT. _______CU. _______

CONTRACT NO. ______________________________

NAME, ADDRESS, AND ZIP CODE OF ASSEMBLY CONTRACTOR (e.g., TEFCO, INC., BROOMALL, PA 19101)

DATE OF PACK/LOT NUMBER__________________________________

U.S. GOVERNMENT PROPERTY – COMMERCIAL RESALE IS UNLAWFUL

B. Unit Loads.

1. Unit loads shall be marked in accordance with DLA Troop Support Form 3556 except that the “marking and special markings” information required for the marking for palletized/containerized shipments (DLA Troop Support Form 3556, F.1) shall be as follows:

GROSS WEIGHT AND CUBE 1/

NUMBER OF SHIPPING CONTAINERS PER LOAD (e.g., 48 CS)

CONTRACT NUMBER

JULIAN DATE OF PACK/LOT NUMBER

2. Marking may be accomplished by stenciling, printing or by pressure-sensitive labels and shall be positioned on two adjacent sides of the load. Size of lettering shall not be less ½ inch and shall be black. Markings shall be legible, non-fading and durable.

1/ Gross weight and cube shall include the weight and dimensions of the pallet base. The gross weight and cube may be determined by weighing and measuring five or more fully unitized loads (or weighing components separately) for determining the average weight and cube of the unit load.

image1.png image2.png image3.png