Fresh and Frozen Food

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

lot.

(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 0F 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

considered adequate.

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.