(3) The temperature history of the storage locations must also be
considered when recommending final condition codes and dispositions.
(4) All cases opened for inspection purposes, or damaged cases, shall be
recouped or repaired in a sufficient manner to ensure protection of the product during
subsequent storage and handling. Cases should be back-filled so that no more than
one case will have less than 24 menu bags.
b. STEP 2: Determine Lot Size.
(1) Lot size is expressed as the total number of menus in the contractor's lot
or the grand lot.
(a) One case of MRE consists of one A-box and one B-box.
(b) Determine how many shipping cases there are in the lot; multiply
that number by twenty-four (the number of meals in a full case) (that is, 3,500 cases x
24 menus = 84,000 menus).
(2)
Lotting procedures will be as follows:
(a) Contractor's lots are composed of rations from the same assembly
contractor, having the same contract number and lot number, and stored under
substantially similar storage conditions.
(b) Grand lots for the purpose of MRE inspections will be composed of
rations from the same assembly contractor that have the same contract number.
1 Grand lots may contain rations from more than one contractor's
lot as long as the contractor and contract numbers are the same.
2 Additionally, the rations must have been stored under
substantially similar storage conditions.
3 Samples from grand lots must represent all individual lots
proportionally, even if the next highest sample size must be used.
4 Identity of samples from each sublot must be maintained
throughout the inspection.
(3) Defective contractor's lots will be segregated from grand lots and
inspected individually when one or more of the following occurs:
(a)
A Major A defect is found in the contractor's lot.
MD0718
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