and meal. Store them under controlled conditions of temperature, humidity, and air circulation.
Torn or broken containers maybe exposed to rodents or insects. Rolled oats or other cereal containers may have broken and the food become contaminated. Dried fruits and vegetables may become damp and moldy. Dockside inspection of these items is recommended to avoid taking pests such as cockroaches into the ship or storage facilities and thus to prevent recurring infestations.
Butter, Cheese, and Eggs
Butter, cheese, and eggs spoil quickly under improper storage conditions. The method of handling and the storage temperatures must be correct. Check these products carefully upon delivery and frequently thereafter.
Butter should be received in clean, unbroken cases. For quality, it is best to taste samples for sweetness and freshness. The color should be uniform and the texture firm. Specks or foreign substances should not be present.
Check the rind, color, flavor, and texture of cheese. Cheese may be received in either natural or processed form. The rind should be clean and free from mold or wrinkles. In good cheddar cheese the color should be evenly distributed. This can be determined by holding a thin slice up to a light. The flavor of good cheese is clean and nutty and the texture compact and solid.
Various types of eggs including fresh, frozen, and dehydrated are procured for different conditions and uses. Fresh eggs (not over 30 days old) that have been held at a temperature of 32°F in a dry, ventilated place are preferred. Eggs are not stored at room temperature or allowed to remain at room temperature because they rapidly lose their quality. Fresh processed eggs have been preserved by dipping for a few seconds in warm mineral oil at 100° to 110°F or by treating with other processing fluids. This treatment helps retard shrinkage due to evaporation and also destroys molds and bacteria, thereby prolonging the storage life of the eggs. Also store processed eggs in a cool (32°F), dry, ventilated area. Both dehydrated and frozen eggs are used for making scrambled eggs and omelets or for baking purposes.
STORAGE
Correct storage procedures play a major role in preventing foodborne illness and increasing the storage life of foods. Proper temperatures, air circulation, and humidity retard food spoilage and growth of pathogenic organisms. Stock rotation reduces spoilage, and adequate pest control reduces infestation and damage caused by insects and rodents.
Maintain high levels of sanitation and safety in all food storage facilities. Palletize food items or place them on shelves in a manner that is safe, facilitates proper cleaning, promotes adequate air circulation, and prevents insect and rodent harborage. To prevent food spoilage, rotate foods so the oldest items are used first.
Aboard ship, it is extremely important to conduct pest control treatments of food storage compartments while stores are low and prior to loading large shipments of stores. Use the Navywide Shipboard Pest Control Manual (published by the Disease Vector Ecology and Control Center, Alameda) for guidance or procedure.
Semiperishable Food Items
The term “semiperishable” refers to foodstuffs that are canned, dried, dehydrated, or otherwise processed so they may be stored in nonrefrigerated spaces. Storerooms should be clean, dry, well ventilated, and inspected regularly for cleanliness. Check the foodstuffs for spoilage or damage. Do not store semiperishable food near steam or other heated pipes. Bagged items must be stored off the deck to facilitate cleaning and air circulation.
Semiperishable food must be considered overaged when stored beyond the inspection test date marked on the case or the keeping time shown in the semiperishable food storage table in NAVSUP 486.
An overage item is still usable if the container is in good condition and the food has no offensive odor or appearance. Items will not be surveyed solely because of age. They must be inspected by a qualified inspector, and if found fit for human consumption the shelf life will be extended. Extended food items are consumed as soon as possible.
When inspecting storerooms, check the outward appearance of food containers and the condition of food. Torn or broken bags of flour, meal, sugar, and the like will be surveyed or stored in insect-proof containers. If an insect infestation is discovered, such as weevil-infested flour or grain, specimens of the insects should be carefully collected and sent to the nearest military facility
