swells, or detinning. A rule of thumb commonly used is that each rise of 18F (10C)
above the specified storage temperature doubles the rate of deterioration. Subsistence
stored at high temperatures is also particularly susceptible to insect infestation and will
require frequent inspections.
PRODUCTS EXCEEDING STORAGE LIFE
Although an item has reached the limit of its recommended storage period, it does
not necessarily have to be condemned, salvaged, or put on a report of survey. Storage
life is the total elapsed time from the date of processing to the date of issue for immediate
consumption. The estimates of expected storage life are based on experience and are
listed in the published guidelines identified in paragraph 3-5. Occasionally, subsistence
lots may show advanced stages of quality loss prior to the end of the established storage
period. For this reason, surveillance inspection procedures must be established at the
time of receipt and continued until the time of issue.
Section II. COLD STORAGE
The ideal cold storage warehouse is divided into five rooms. Each room is
designed to store similar items in order to prevent assimilation of odor. Each room must
be equipped with an indicating thermometer and a 24-hour recording thermometer to
ensure that the proper temperature is continuously maintained on a 24-hour basis. These
instruments must be accurate and in working condition. A cold storage facility usually
includes the following divisions:
a. Fresh Fruits and Vegetables Room (32-35F/0-2C). See TM 38-400 for fresh
fruits and vegetables to be stored at this temperature and for fresh fruit and vegetable
b. Fresh Fruits and Vegetables Room (50F/10C). For fresh fruits and
vegetables subject to chill injury at lower temperatures or in the early stages of ripening.
c. Eggs and Dairy Products Room (32-35F/0-2C).
d. Meat and Meat Products Chill Room (32-35F/0-2C).
e. Frozen Foods Room (0F/-18C or below).
The receiving area must be protected from the sun, dust, rain, and snow. It must
also be adequately lighted and ventilated, have proper drainage, and be kept sanitary at