as swelling or rust. To avoid food poisoning, segregate tray packs or other
canned items with any of the following defects:
o
Products that show any evidence of leaks on the exterior that may
have come from a pinhole, a fracture, or an incomplete seal.
o
Rust that actually penetrates the tray pack or the can and that can
cause leakage or excessive end-seam rust.
o
Rust that you cannot remove with a soft cloth and that would enter
the product when you open it.
o
Dents that are so deep that they cause leakage or that they make it
impossible to open the product safely.
o
Swollen or outwardly distended tray lids that bulge from internal
pressure.
o
Swells that
are
caused
by
physical
damage
such
as
dents
or
overheating.
o
Buckles or bends in the top that extend into the end seam of the
tray pack.
Ensure that veterinary personnel inspect any tray packs or other canned
items that show any of these defects.
Once personnel open cans, instruct
them to inspect the contents for signs of deterioration or spoilage.
3.
Receipt of Perishables.
Make sure that personnel know how to check perishable subsistence.
Check
the amount and the condition of perishables issued as enhancements of A-
Ration components.
Check the amount issued by counting or weighing the
items. When your unit receives less than it ordered, enter only the amount
that was received on the DA Form 3294-R.
Immediately inform the issuing
agency so that the agency can make up the shortage before the troops need
the food. Whether you pick up the food or it is delivered, check its shape,
its color, and its odor. If personnel believe that the food is not safe to
eat, make sure they note this on the issue document and ask veterinary
personnel to check the items. DO NOT throw out or destroy food until you
are instructed to do so by veterinary personnel or the troop issue
subsistence officer (TISO).
a. Fresh Fruits and Vegetables. Check fresh fruits and vegetables for
mold, wilt, rot, and other defects. Remove the bad items. Store the rest.
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QM3511
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