(4) Dry Stores. Check dry stores, such as cereals, flour, and sugar for signs of
exposure to grease or moisture or contamination from insects, rats, or mice. Return open
containers to the source of supply unless it is clear they were opened during ration breakdown. If
a container is discolored, open it and make sure the food is not damaged or spoiled. If the
outside of the container is damp or moldy, the inside contents may also be moldy.
(5) Canned Goods. Check the condition of the container in which the cans are packed.
If the container is crushed or torn, open it and check the cans for holes and rust. Do not accept
damaged cans. Return them to the source of supply and ask for replacements. Check for
swollen tops or bottoms, leaks, flawed seals, dents, or rust. (Caution: A can that seems
undamaged on the outside may still be contaminated. If, when the can is opened, the contents
appear abnormal in color, odor, or texture; are foamy or have a milky-colored liquid, DO NOT
USE THEM! DO NOT EVEN TASTE THEM!)
(6) Fresh Fruits and Vegetables. Check fresh fruits and vegetables for mold, wilt, rot
and other defects. Remove the bad items and store the rest. Fresh fruits and vegetables should
also be checked for signs of insect infestation. DO NOT remove them from the shipping
container unless they are needed within 24 hours. When vegetables (except onions) are removed
from the shipping container, they should be trimmed, washed and drained and placed in a
covered container and refrigerated as quickly as possible. Never allow vegetables, except
potatoes, onions, and garlic, to stand at room temperature for any length of time.
(7) Frozen Subsistence. Frozen items should be frozen solid when they are received.
The packages should be checked for ice on the sides, top, and bottom. Ice on packages may
indicate that the subsistence has thawed and been refrozen. It should be checked by VSP. When
they have defrosted, they must be used right away. They should never be refrozen. Freezer
temperatures should be checked at least once a day.
(8) Unsatisfactory Subsistence Items. If subsistence does not meet the terms of its
purchase contract, if it has been badly packaged, or if it has been improperly stored or
mishandled, it should be reported according to the procedures in AR 30-16. Report shipment-
related damage as described in AR 30-18, Table 7-2.
3.
TISA Storage.
a. The main cause of waste in storing food is poor management. Subsistence supplies
should be stored so they are accessible and secure. The warehouse manager of the TISA should
maintain a stock locator system and plan for use of space. He will be responsible for the security
of stocks from theft and damage.
b. The TISO should have a planograph for each floor of every warehouse. Each floor will
have short rows and long rows. Each short row meets each long row at a single grid square. Due
to safety and sanitation requirements, the Directorate of Engineering and Housing (DEH) must
approve the plan.
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