1.
Food Inspections
Part of ensuring optimal nutritional value in foods that are being served is the process of
inspecting them before they are prepared. High quality meals can only be prepared from high
quality products, so it is imperative that damage, infestation, spoilage, etc., be found before bad
ingredients can be used in the preparation of foods.
The types of inspections are visual, sampling, and full. They are described in what follows.
a. Visual Inspections. In visual inspection, the inspector looks at the outside of the
supplies or their containers to see if there is damage or deterioration. Damaged containers
(dented cans, broken boxes) are a sign of mishandling. Check bags and boxes of material that
could be infested for insects along seams and under flaps. Finding damaged or infested
containers is a good reason to request a veterinary inspection. Unusual smells may also be a sign
of spoilage. The visual inspection is the type usually performed by food service and supply
people.
b. Sampling Inspections. Veterinary service personnel (VSP) usually perform sampling
inspections. The inspector chooses a number of units at random and inspects them thoroughly.
If many of the samples are damaged or deteriorated, VSP will perform a full inspection. The
(troop issue subsistence officer (TISO) issues items for veterinary sampling on DA Form
3161(Request for Issue or Turn-in) and posts them to the voucher register and general control
(VRGC) as an identifiable loss (See AR 30-18).
c. Full Inspections. In a full inspection, VSP thoroughly examine all units of a particular
item or shipment. Those which are damaged or deteriorated are set apart and the TISO is
advised on the recommended disposition. Full inspections should not be conducted unless they
are absolutely necessary.
2.
Inspection for Deterioration or Damage
Inspections for deterioration or damage must be conducted for Troop Issue Subsistence Activity
(TISA) and dining facility subsistence. These inspections are discussed in this paragraph.
a.
Troop Issue Subsistence Activity Inspection
(1) Inspecting Canned Goods. Individual cans should be inspected whenever there is a
reason to think they may be damaged. If boxes are broken or bent, they should be opened, and
each can should be inspected. Cans that have been stored for long periods of time or exposed to
extreme temperatures should be looked at too. Cans that are leaking or dented should be
inspected by the veterinarian.
(2) Inspecting Semiperishables. Semiperishable subsistence will spoil if mishandled,
improperly stored, or stored for long periods. Boxes, sacks, bags, and other containers should be
looked at closely. The inspector should look for signs of insects or rodents, color changes in
contents of jars or clear bags, moisture damage on boxes or bags, and damaged containers. IF
any of these signs are present, call VSP.
QM 6322
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