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Family of UGRs:
UGR A Mainline and Short Order UGR - Heat and Serve (H&S) UGR B UGR - Express (E) Each UGR is continuously improved under the Fielded Group Ration Improvement Project (FGRIP)
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The UGR-A provides high quality, fresh-like group meals to Warfighters in the field and contains frozen food components.
Menu Variety: Mainline - 7 breakfast and 14 lunch/dinner menus utilizing various combinations of frozen and semi-perishable pre-cooked entres/starches, vegetables, and desserts; Short Order 7 lunch/dinner options Menus are based on a build-to-order assembly process that requires frozen storage Each module feeds 50 Warfighters; modules consist of 3 fiberboard cartons; 1 w/perishable food and 2 w/semiperishable foods Shelf stable for up to 9 months (depends on CONUS vs. OCONUS delivery; perishable carton requires storage at 0F and semi-perishable at 80F ) Nutritional Data: 1450 calories per menu (10% protein, 35% fat, and 55% carbohydrate) Preparation requires a field kitchen and freezer capabilities Mobile Kitchen Trailer (MKT) or Containerized Kitchen (CK)
UNCLASSIFIED Over 200 new components have been added to menus since 2003
Over 150 new components have been added to menus since 2001
Nutritional Data: 1300 calories per meal (12% protein, 38% fat, 50% carbohydrate) Reduced logistics - no cooks, equipment, fuel, or sanitation required Air or ground resupply, activate when you need it Targeted for remote units / Military Transition Teams Self-Heating Boil-in-Bag Egg Module added FY12
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Ration POCs: Sue Harrington UGR-A and B Meg Aylward UGR-H&S and E
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Sanitary Approval is Product Specific If product & establishment are not on this list, then:
Submit a sanitary inspection request on your company letterhead through DLA-Troop Support to the US Army Public Health Command (USAPHC) USAPHC will coordinate inspection during production of the specific item
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Questions?
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