(1) Leaker. A "leaker" is a can that allows air to enter the can or the contents
to leak out. When air has entered a can, the ends will no longer be curved in (sunken),
but will have flattened. The contents of such a can must be considered spoiled and
must be discarded. Cans with large dents on the seam may become leakers and
should also be rejected.
(2) Springer. A "springer" is a sealed can which has one end bulging.
Pressing on the bulging end with the thumb will cause the other (sunken) end to bulge
out (spring or pop). This condition is usually due to gas-producing bacteria in the food
that were not destroyed in the canning process.
(3) Sweller. This is a can that bulges at the sides and ends. Like springers,
swellers are usually caused by gas-producing bacteria.
b. Contents. The outsides of cans that contain food must be protected from
contamination by filth, flies, rats, and other vermin. Such contamination could be
transferred to the food when the can is opened and the contents are removed. Canned
food that has an abnormal odor, taste, or appearance must not be used without the
approval of a veterinary or medical officer.
HANDLING AND STORAGE OF FOOD
Food must be protected from sun, heat, dust, insects, rodents, and any other
agent that might cause contamination or the growth of disease-producing organisms.
Perishable foods such as fresh vegetables, meats, dairy products, and bread require
a. Transportation of Subsistence. Vehicles used for transporting foods should
be covered. They must be kept clean and never be used for transporting garbage,
trash, petroleum products, or other materials that might result in the food being
b. Inspection Upon Arrival. Immediately upon arrival, food received at the
kitchen from the issuing point should be inspected by the unit food service sergeant or
by another responsible individual. Food that appears unwholesome should be referred
to a veterinary representative for an opinion as to its suitability for human consumption.
c. Storage. Foods accepted by the kitchen should be placed in storage as
quickly as possible. Staple items should be arranged neatly on storage racks.
Vegetables, such as potatoes and onions, are best kept in bins constructed of slats so
spaced as to permit the circulation of air (figure 3-1). This will retard decay and