Operational Rations

Question 1

used to inspect all types of rations

Answer 1

DLA Troop Support Handbook 4155.2

Question 2

Meal, RTE

Answer 2

appendix A

Question 3

inspection of unitized group rations (UGR)

Answer 3

appendix B

Question 4

Meal, Cold Weather (MCW)? Food Packet, Long Range Patrol (LRP)

Answer 4

appendix C

Question 5

inspection of food packet survival, aircraft, life raft

Answer 5

appendix E

Question 6

food packet, survival, abandon ship

Answer 6

appendix F

Question 7

food packet, survival, general

Answer 7

appendix G

Question 8

inspection of the humanitarian daily rotation

Answer 8

appendix H

Question 9

inspection of unitized group ration

Answer 9

appendix J

Question 10

inspection of unitized group ration-express

Answer 10

appendix K

Question 11

inspection of first strike rations

Answer 11

appendix L

Question 12

a full/complete case A and case B set

Answer 12

inspection module

Question 13

when a number is reached or has exceeded, there’s need for an additional inspection
this exceeded number may indicated a component has deteriorated beyond acceptable limits

Answer 13

action number

Question 14

the collection of rations from the same assembly contractor and possesses the established characteristics

Answer 14

contractor’s lot

Question 15

an administrative procedure where two or more contractor lots (ration) from the same assembly contractor are grouped

Answer 15

grand lots

Question 16

the total number of units of inspection modules, menus, or components as appropriate in a lot

Answer 16

lot size

Question 17

a collection of units of a product contained within a lot

Answer 17

sublot

Question 18

an item in a composite ration

Answer 18

component

Question 19

an imperfection in a component material, workmanship, quality, or condition which fails to meet established standards

Answer 19

defect

Question 20

this classification should be used for defects that are likely to cause hazardous or unsafe conditions for individuals using, maintaining, or dependent upon the product

Answer 20

Major A Defect

Question 21

these defects are not hazardous/unsafe
may restrict the use of the product

Answer 21

Major B Defect

Question 22

make the product less useful than it should be and not serious
usually do not affect serviceability

Answer 22

minor defect

Question 23

a component with one or more defects

Answer 23

defective

Question 24

the fitness of an item for its intended purpose

Answer 24

servicability

Question 25

three essential factors for serviceability

Answer 25

estimated remaining shelf life current quality and condition of the item/components packaging and packing integrity

Question 26

rations that present a clear potential or actual health hazard if consumed, as determined by local medical authority

Answer 26

unfit for human consumption

Question 27

rations which can no longer be used as originally intended due to deterioration or other restricting factors

Answer 27

unfit for intended use

Question 28

an inspection upon delivery

Answer 28

receipt inspection

Question 29

performed on a routine schedule while the rations are in storage

Answer 29

in-storage (surveillance) inspections

Question 30

a detailed inspection conducted within the contractual warranty period in accordance with acquisition contract criteria

Answer 30

warranty inspection

Question 31

inspections performed to detect obvious condition defects and/or damages that have occurred since the last scheduled cyclic inspection

Answer 31

inspection prior to sale or shipment (surveillance) inspection

Question 32

will be performed when deemed necessary based on routine inspection findings, customer complaints, requests from DLA Troop Support or the Military Services

Answer 32

Special Inspections

Question 33

cursory or full inspection

Answer 33

step 1

Question 34

evaluation of storage conditions

Answer 34

step 2

Question 35

determine if grand lotting is appropriate

Answer 35

step 3

Question 36

determine lot size

Answer 36

step 4

Question 37

inspect shipping containers and selection of menu samples

Answer 37

step 5

Question 38

perform closed packed inspection of menu bag

Answer 38

step 6

Question 39

perform closed packed inspection of menu bag contents/accessory packets

Answer 39

step 7

Question 40

perform destructive open package inspection (DOPI)

Answer 40

step 8

Question 41

record results (use DSCP Form 5117)

Answer 41

step 9

Question 42

determine if special inspection is required

Answer 42

step 10

Question 43

determine disposition

Answer 43

step 11

Question 44

provide results and recommendations to accountable officer/agency

Answer 44

step 12

Question 45

schedule surveillance inspection

Answer 45

step 13