(1) The program is based on a strong partnership with the commercial
sector, other government agencies, and the Office of The Surgeon General.
(2) New combat ration menus and components are introduced each year as
a direct result of war fighter input.
c. Defense Supply Center Philadelphia (DSCP) (US DoD) Operational Rations
Business Unit procures operational rations and must develop and implement a master
strategy for the integration of the US food industry into the combat ration program.
d. The Directorate of Subsistence is responsible for ensuring a logistical
infrastructure is in place to supply present and future customers the highest quality
combat rations in a timely manner and at an affordable price.
Section II. TYPES OF RATIONS
UNITIZED B RATION
(1) The Unitized B Ration is used by the Armed Forces to sustain groups of
military personnel during operations that allow organized food service facilities to
prepare the meals.
(2) These rations are also used in situations that do not allow resupply of
perishable foods or where refrigeration equipment is unavailable.
b. Product Characteristics.
(1) The components are mostly canned and dehydrated foods, packaged in
bulk containers of various sizes and types.
(2) The ration has ten breakfast and ten lunch/dinner menus. Each menu
provides a meal for 100 individuals.
There are approximately 100 semiperishable foods used in the Unitized