Fish and Shellfish
The Fish and Wildlife Act provides for USDC
inspection of processed fish and shellfish
products. All such products prepared in the
United States and purchased for enlisted dining
facilities originate from plants under the super-
vision of the National Maritime Fisheries Service
and are marked with the USDC stamp (fig. 5-1).
Each container of unshucked shell stock will
be identified by an attached tag that states the
name of the shell stock shipper, the kind and
quantity of shell stock, and the official certificate
number issued according to the law of the
jurisdiction. Fresh and frozen shucked shell stock
will be packed in nonreturnable containers and
marked with the name and address of the shipper,
packer, and shucker, and the official certificate
number. Make sure shellfish is kept in the
original container until use.
Check all fish carefully. Refrozen fish will not
be used. Fish that has been refrozen will be soft
and discolored and have a sour odor; the
wrapping paper may be moist, slimy, or dis-
colored and the bottom of the box distorted.
Fresh fish have bright red gills, prominent
clear eyes, and firm elastic flesh. Stale fish are
dull in appearance, have cloudy and red-bordered
eyes and soft flesh. Finger impressions are
easily made and will remain when pressure is
released. Fish caught over the side at sea will not
be used unless there is absolute certainty that they
are not poisonous, since cooking does not destroy
the poisonous alkaloid in fish.
Fresh crustaceans must be alive to be accept-
able. When inspecting crab, lobster, or shrimp,
organoleptical procedures (testing with the senses)
must be used to determine fitness for human
Fruits and Vegetables
Inspect fresh fruits and vegetables upon
receipt for wholesomeness. The inspection is
based upon USDA standards. Minimum require-
ments for the various grades are defined in
the Manual of Naval Preventive Medicine,
Canned goods should undergo an inspection
to assure the physical state of the containers.
When inspecting canned products, take into
consideration the following:
. Can labelsthe information stamped on
the end of each can will be checked to ensure that
contents and date of pack are indicated.
l Can exteriorgeneral appearance (dents,
rust, swelling, leakage).
. Contentsodor and taste indicate the
condition of the contents. Faded color, loss of
flavor, and soft texture are undesirable natural
results of aging and chemical action.
Except for coffee and molasses that are
discussed below, foods in cans with the following
defects are unacceptable and must be surveyed.
. Pinholescans with tiny holes caused by
the action of acid.
. Flippera can with flat ends, one of which
may be forced into a convex position when the
other is brought down sharply on a flat surface. It
indicates a loss of vacuum due to the formation
of gas by bacteria or chemical action on the metal
of the can. Regardless of the cause, the contents
must not be used.
. Springera can with one or both ends
slightly bulged but yielding to finger pressure.
When the pressure is relieved, the ends will again
bulge. This condition may be caused by over-
filling or by chemical or bacterial action creating
gas. Coffee is an exception as the bulging ends
are usually an indication of a properly sealed
container retaining its natural gases.
. SwellerBoth ends of this can bulge out
and remain that way. This is indicative of
advanced deterioration. Molasses is an exception.
Cans of molasses that bulge at the ends are not
unusual, particularly in tropical climates. Micro-
organisms cannot exist due to high sugar content.
Do not eat, or even taste canned foods that
are abnormal in appearance or odor. They must
be discarded. If large quantities are involved,
submit a representative package for bacteriologi-
Dry Food Items
Dry food items, other than canned goods, are
cereals, sugar, dried fruits, vegetables, flour,