Do not stack items near steam or other heated pipes.
Use pallets or deck grating to raise the items off the deck
and stack individual lots so as to permit proper
circulation of air and facilitate cleaning.
Bagged items and those requiring insect control
should not be stored in large lots in corners of the
storeroom or directly against the bulkhead. This type of
storage will not permit sufficient room for cleaning and
inspecting. When possible, palletized storage should be
used to ease the handling of the stores and reduce losses
through breakage in handling.
The safe storage period for dry food items varies
greatly, depending on such elements as temperature,
humidity, care in handling, protection from the weather,
quality of the food when received, and the packing.
Food items that have been on hand beyond the safe
storage limit should be inspected for spoilage, leakage,
or other damage. If such items are in good condition,
use them as promptly as possible. Survey all items unfit
for human consumption according to the NAVSUP
P-486, volume I.
Rotation of Semiperishable Food Items
The publication, Retail Subsistence Management,
NAVSUP P-581, contains detailed information
regarding the rotation of semiperishable food items.
Study the tables given in appendix E carefully. It is not
practical to memorize them, but by careful study you
should develop general ideas about the keeping times of
the various foods and the changes that indicate a food
item has been kept too long. The keeping times shown
are average keeping times for products stored at 70°F.
The 70°F temperature is representative of average
temperatures at most Navy stock points. Keeping times
will be reduced by approximately 50 percent if storage
temperatures are maintained at 90°F. Keeping times
will be increased by approximately 100 percent if
storage temperatures are maintained at 40°F.
All foods are perishable. The term perishable as
applied here refers to food items requiring refrigeration
and special handling.
All fresh and frozen food items are highly
perishable and subject to rapid deterioration when
improperly stored. They require accurate temperatures,
controlled humidity, air circulation, and special care in
keeping the storage space sanitary. Failure to maintain
any one of these conditions will result in rapid spoilage
and eventual loss. Most spoilage in fresh and frozen
food items is caused by bacteria and fungi and spreads
rapidly from the decayed items to the sound food items.
You may be assigned as the MS in charge of the cold
When such is the case, your duties
regarding storage and care of fresh and frozen food
items are as follows:
. Make frequent inspections, sort, and remove any
decayed items or portions. This will keep losses and
surveys to a minimum.
l Separate and mark shipments to make clear their
relative ages. This allows the issue of oldest food items
first unless there is some reason (such as the condition)
for giving a newer lot priority.
. Inspect food items to make sure Department of
Defense (DOD) requirements are met. In the event
frozen stores are received in a thawed or partially
thawed condition, seek medical advice and refer to the
NAVSUP P-486, volume I, for survey procedures.
Fresh Fruits and Vegetables
Raise the containers off the deck with pallets or
gratings away from bulkheads and cooling coils and
provide space between stacks, and at least 6 inches of
clearance between tops of stacks and the opening of the
air ducts to permit the circulation of air. In some cases
it may be necessary to use a fan to maintain adequate
circulation of all parts of the storeroom.
SAFETY PRECAUTION: When fresh fruits and
vegetables are stored in a tight compartment at
temperatures of 40°F or higher, the concentration of the
carbon dioxide produced by respiration may reach a
level in which it is unsafe to work. One way to check
the amount of carbon dioxide present in a room is to light
a match or candle. If the light is extinguished, do not
work in the space until fresh air has been introduced.
Meat and Meat Products
Proper circulation of air is of prime importance in
keeping the desired temperature in all parts of the meat
storage space. Do not stack cases directly on the deck;
use pallets or deck gratings to allow free circulation of
air under all items stored in the space. Stacks should be
at least 4 inches from the bulkhead or refrigeration coils.
Generally, when the recommended temperature in all
parts of the refrigerated space is uniform within the
stacks, the circulation of air in the space is considered