1. Unitized Group Ration-A Workshop
Beverly Hamlette
Joint Culinary Center of Excellence (JCCoE)
Army Field Feeding Specialist
24 October 2016

2. Group Rations Unitized Group Ration-A Short Order (UGR-A SO)
Unitized Group Ration-A (UGR-A)
Uses semi-perishable & frozen components
Using field kitchen (Mobile Kitchen Trailer or Containerized Kitchen) with refrigeration capability
Provides nutritionally-balanced calories per meal
Includes 14 lunch/dinner menus and 7 breakfast menus
Highest Demand for Army Field feeding
Army usage increase to 400,000 modules annually
Unitized Group Ration-A Short Order (UGR-A SO)
Uses semi-perishable & frozen components
Mostly hand held items that provide more variety and alternate menu choices when served with the UGR-A
Provides 1450 nutritionally-balanced calories per meal
Includes 7 lunch/dinner menus
Sourcing new trends for continuous improvement
Army usage decrease to 27,000 modules annually

3. New Item Introduction Instructions
RESERVE COMPONENT 2010 WORLDWIDE BRIEF
New Item Introduction Instructions
Army Contact: Beverly Hamlette
Send an with product specifics and nutritional information requesting JCCoE to review (during a field test year cutoff time for review 30 June).
Based on this , JCCoE will review and determine if product meets specific requirements and/or needs (product/nutrition standards /packaging/shelf-life).
JCCoE will respond with directions to ship product or set-up appointment to review product.
Once product has been reviewed, JCCoE will provide feedback to vendor on potential fit for the product. Instructions will be given for further consideration/review at Natick
If product meets requirements, it will be put on the potential list of field test items.
Natick will contact you, when the final selection has been made. At that time you will be provided with specific directions on quantity of product needed, when to send and where to send.
JCCoE

4. Pause to Consider Cultural boundaries Who is your target?
Pork/alcohol avoiders
High Risk population – consequences of food borne illness
Clear graphics, prep instructions
Cost, availability, reliability
Who is your target?
Nutritional data
Production capability
Packaging, label, instructions as well as contents
Berry Amendment compliant

5. Familiar Looks and Flavors
What Diner’s and Operator’s Want
Variety
Improved Nutrition
Options
Utility
Familiar Looks and Flavors
Food that Taste Good!

6. Joint Services Operational Rations Forum(JSORF)
RESERVE COMPONENT 2010 WORLDWIDE BRIEF
All new items must be approved by the JSORF:
1. Held annually during the first week of February, hosted by JCCoE
2. This forum is inclusive to all Department of Defense Agencies
3.  Results of this forum not only approves items but also provides guidance on the need for food and food related products in future tactical feeding operations.
JCCoE

7. JCCoE References for Product Specifics
RESERVE COMPONENT 2010 WORLDWIDE BRIEF
Guides and Regulations to Reference:
Army Buyers Guide
Army Regulation 30-22: The Army Food Program
DA PAM 30-22: Operating Procedures for the Army Food Program
Doing Business with the Army
AR 40-25: Nutrition and Menu Standards for Human Performance Optimization
6.  DOD Manual
Department of Defense Menu Standards
JCCoE Website:
JCCoE

8. Questions?