During the MRE inspection, what is assessed in step two?

In the context of an MRE (Meal Ready-to-Eat) inspection, step two focuses on assessing the storage condition. Evaluating storage conditions is critical because it directly impacts the safety and quality of the food supplies. Proper storage conditions ensure that the MREs remain uncontaminated and retain their nutritional value over time. Conditions such as temperature, humidity, and exposure to light can significantly affect the shelf life and edibility of the meals.

While other factors in an MRE inspection, such as lot size, date of packing, and grand lotting, are important for inventory management and tracking, they do not specifically pertain to the immediate quality assurance of the stored MREs. This makes the evaluation of storage conditions a pivotal aspect of ensuring that the meals are suitable for consumption when needed.