b. Meats and Poultry.
Inspect meats and poultry for color, odor,
damage, and slime. The odor should be mild. The color should be normal.
There should be no damage or slime. Check poultry and cuts of meat to see
whether they are the same as those that are listed on the issue slip and the
menu.
c. Frozen Foods.
Check frozen foods for firmness and for signs of
thawing and refreezing. If the package of food has ice on its side, then
the package has been thawed and then refrozen. DO NOT accept this food.
d. Dry Stores. Check dry stores such as cereal, flour, and sugar the
same way that you check semiperishable dry stores. Check them for signs of
exposure to grease or moisture or for contamination from insects or rodents.
DO NOT accept open containers unless it is clear that they were opened
during ration breakdown. If a container is discolored, open it. Make sure
that the food is not damaged or spoiled.
e. Forced and Mandatory Issues.
During inspections, veterinary
personnel may discover items in stock that must be issued at once to prevent
a loss to the government.
Normally, these items are perishable and are
force- or mandatory-issued for immediate use.
They must be accepted, but
only in the amounts that your cooks can use before the next issue. Ensure
that before personnel store force-issued perishables, they remove and
discard any visibly spoiled or damaged items. Use semiperishables as soon
as possible.
4.
Subsistence Storage at Field Kitchens.
Subsistence storage actually begins with transporting rations. Requirements
for vehicles that are used to transport rations are explained in detail in
Technical Bulletin, Medical (TB MED) 530 (Occupational and Environmental
Health Food Service Sanitation).
a. Perishables. Units may be authorized ice chests according to Common
Table of Allowances (CTA) 50-909 (Field and Garrison Furnishings and
Equipment). Make every effort to keep the temperature of the food in the
ice chest below 50F (10C).
b. Semiperishables.
Though
semiperishable
foods
last
longer
than perishable foods, you must store them carefully.
Heat, humidity,
insects, and rodents can affect them.
Storage racks or containers must
be at least 6 inches from the ground.
When it is in a static situation,
the unit may construct screened food boxes to store bread and similar
items for a short period of time.
Have personnel suspend the screened
boxes to permit air to circulate freely and to protect the food
that is inside from insects and rodents. Cover the food before you place it
into the boxes to protect it from dust. Store items such as flour, sugar,
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