MANUAL OF NAVAL PREVENTIVE MEDICINE
(1) When an infestation is found to involve living or dead larval
stages of an insect species belonging to the genus Trogoderma, or other
dermestids, one insect within the product itself (not external) will be
justification for the condemnation of the container or bag;
(2) When an infestation is found to involve living or dead insect
species belonging to the genus Tribolium, three insects per pound within
the packages inspected will be justification for the condemnation of the
(3) When an infestation is found to involve insects other than
those belonging to the genus Trogoderma (or other dermestids) or Tribolium,
an average of seven or more insects per pound of product, in the lot being
inspected, shall be justification for condemnation of that lot.
e. It is important to remember that 72 hours will arrest the
development of the infestation but will not kill all of the insects. To
kill all insects in all stages, the infested product must be kept at 0°F or
below for two weeks. When insect infestations are discovered, they must be
handled in accordance with Chapter 8, Medical Entomology and Pest Control
Technology, of this manual, NAVMED P-5010.
3-4.5 Fresh and Frozen Food
a. To promote proper air circulation, fresh and frozen food
items must be stored on pallets or one inch high deck grating away from
bulkheads and cooling coils. At least 6 inches of
clearance must be maintained between the tops of the stacks and the
openings of the air ducts.
b. Generally, when the recommended temperatures are uniform in all
areas of the storage refrigerator or freezer, the air circulation is
3-4.6 Food Storage Procedures
a. Because age is a contributing factor in food spoilage, foods must
be rotated so that the oldest items are use first. Use the rule "first in
first out" (FIFO). Adequate stock rotation reduces losses due to spoilage.
Only food items may be stored in food storage spaces, e.g.,
storerooms, refrigerators, reefers. On some classes of ships medical
supplies may be stored in refrigerated food storage spaces if kept under
lock and key and no other place is available.
c. Decayed or otherwise spoiled food items must be identified and
removed from wholesome foods.
d. Foods which readily absorb foreign odors, such as eggs, fresh milk,
and butter, must not be stored with fruits and vegetables.