(3) Inspecting Fresh Fruits and Vegetables. Fresh fruits and vegetables should be
inspected when they are received and every day while they are in storage. The inspector should
keep these points in mind:
(a) Size is not a good indicator of quality. Many vegetables become woody or
hollow as they age. Appearances may be deceiving. Fruits and vegetables that have a pretty
surface may be rotten inside. The best way to determine their quality is to taste them. Slightly
damaged fruits or vegetables should be issued right away if they are going to be used at all.
Once deterioration begins they will deteriorate quickly. Before you store fresh fruits and
vegetables, remove those that are spoiled or damaged. Store those that require refrigeration,
leaving room for air to circulate. Refer to DOD 4145-19-R-1 for recommended storage
temperature and handling.
(b) Direct storage of foods on refrigerator shelves is prohibited. Use original
containers or place items in a suitable storage container. Only unpeeled, hard-skinned fruits and
vegetables may be stored uncovered.
(4) Inspecting 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
means the subsistence has thawed and been refrozen. It should be checked by the veterinarian.
b. Dining Facility Subsistence Inspection. When picking up rations at the supply activity,
personnel should check all items for signs of possible contamination. If rations are delivered to
the dining facility, check them immediately upon receipt. Make sure that there is enough
refrigeration, freezer, or dry-storage space available for foods received. Food service personnel
must follow proper food inspection procedures. They should know how to check food quality,
check for proper temperatures, and detect potentially damaged goods. Food service personnel
must ensure that they inspect the following items as described below.
(1) Meat and Poultry. Check meat and poultry items to see if they are the same as
those listed on the issue slip. Inspect meat and poultry for odor, color, damage, and slime. The
odor should be mild, the color normal. There should be no damage or slime.
(2) Milk or Milk Products. All products should be checked for proper temperature and
condition. The temperature of the milk and milk products brought to your dining facility should
not be above 45 degrees Fahrenheit. Reject broken or leaky containers. Butter should have a
uniform color and firm texture and should be free of mold or specks. Cheeses should be checked
for uniform color and unbroken packaging. Bottles and cartons should be free of grease or dirt.
Bulk milk containers must be delivered with both seals in place and with all rubber or synthetic
parts protected from contamination. Check the expiration date stamped on the package.
(3) Bread and Baked Products. Check the date code on baked items before accepting
them. Your food adviser (FA) will provide you with the code used by the vendor. Post it where
that the person who is checking can refer to it easily.
QM 6322
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