having the capability to identify insects. Re-
frigerate or freeze items with live insects inside
the product if aboard ship and fumigate them if
ashore in accordance with procedures outlined in
Fresh and Frozen Food Items
Fresh and frozen food items including dairy
products, eggs, fish, fruits, meats, and vegetables
are highly perishable and require proper storage
temperatures, humidity, and air circulation.
To promote proper air circulation, store these
items on pallets away from bulkheads and
with a minimum 2 feet of
clearance between tops of stacks and air ducts.
Generally, when the recommended tempera-
tures are uniform in all areas of the refrigera-
tor or freezer, air circulation is considered
Fresh fruits and vegetables stored in a
tight compartment at 40°F or above produce
a high concentration of carbon dioxide due
to the respiration of the produce. In some
instances levels of carbon dioxide may become
unsafe for work. Under such conditions the
levels of COZ will be checked by qualified
personnel before entry, and an adequate
supply of fresh air will be introduced into
Store meats, meat products, poultry, and
poultry products in areas that offer proper air
circulation to maintain the desired temperatures
throughout the storage space. Do not store meat
and meat pans on the deck.
With the exception of medical supplies
that must be refrigerated and maintained
under separate lock and key, only food may
be stored in food storage spaces. Do not
store foods that readily absorb foreign odors,
such as eggs and butter, with fruits and
vegetables. Decayed or otherwise spoiled food
items must not remain near items that are
still wholesome. Store food and food containers
at least 2 inches off the deck and away from
bulkheads or other items that may impede
adequate air circulation.
Inspect stores for the presence of insects before
they are placed in the storeroom and at least
monthly while in storage.
Refrigerated storage spaces (including milk
dispensers, refrigerated display cases, refrigerated
salad bars, reefers, and freezers) are maintained
The temperatures must be held within the
appropriate ranges given in table 5-1 and the
relative humidity maintained between 85 percent
and 90 percent.
Frost or glaze ice must not be allowed to
accumulate to more than 3/16 of an inch on
interior surfaces or refrigeration coils.
Routinely wash interior surfaces with warm
water and hand dishwashing detergent and rinse
these surfaces with warm water in accordance with
the manufacturers instructions.
At least one easily readable and readily
accessible thermometer, accurate to within plus or
minus (±) 3°F, must be provided in all
refrigerated storage spaces.
Maintain temperature logs for all bulk cold
storage spaces. Accurate entries are made at least
Cover all food items that have been removed
from their original containers and stored in
refrigerated spaces with aluminum foil, wax
paper, or plastic. All food containers must have
labels indicating the contents, and in the case of
prepared foods the date and time of preparation
will be included.
For guidance ashore and afloat, tables of
safe keeping times, proper storage temperatures,
and storage life of perishable and semiperishable
items, refer to NAVSUP 486, volume 1, chapter 5.
Milk and Milk Products
Milk and milk products have a Jekyll and
Hyde reputation. Milk is most valuable to the
Table 5-1.-Temperature Requirements for Refrigerated
Refrigerated Storage Space
0°F (17.7°C) or lower
Dairy Product Boxes
32°F (0°C) to 34°F (1.1°C)
32°F (0°C) to 35°F (1.7°C)
34°F (1.1°C) to 40°F (4.4°C)
36°F (2.2°C) to 38°F (3.3°C)