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 MILSTD-904A.
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 cooling coils, 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 adequate.
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 CO2 will be checked by qualified personnel before entry, and an adequate supply of fresh air will be introduced into the space.
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 as follows:
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 twice daily.
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 have a Jekyll and Hyde reputation. Milk is most valuable to the
|Refrigerated Storage Space||Temperature Range|
|Freezers||0°F (17.7°C) or lower|
|Dairy Product Boxes||32°F (0°C) to 34°F (1.1°C)|
|Chill Boxes||32°F (0°C) to 35°F (1.7°C)|
|Reach-In Reefer||34°F (1.1°C) to 40°F (4.4°C)|
|Thaw Boxes||36°F (2.2°C) to 38°F (3.3°C)|