The inspection room must be accessible to both the receiving area and the cold
storage facilities. The room should be large enough to permit the product to be moved in
and out freely and also to facilitate inspection. The inspection room should be
constructed, equipped, and maintained in conformance with the highest sanitary
standards to prevent contamination of the product and inspection samples.
3-10. STORAGE AREAS
Perishable subsistence, either chilled or frozen, deteriorates rapidly if it is not
refrigerated. Perishable subsistence is affected much more than semiperishable by
temperature and humidity fluctuations, air circulation, and unsanitary conditions. Most
perishable items deteriorate or spoil due to the growth of bacteria, yeasts, and molds.
The most important factor in retarding this action is proper temperature control.
Humidity in the storage area must also be controlled. Humidity, the amount of
moisture in the air at a given temperature, is measured with a psychrometer. Air can
absorb only a certain amount of moisture at a given temperature; the higher the
temperature, the more it can absorb. If the temperature is decreased or more moisture is
added, excess water will condense and collect on the exposed surfaces of the building
and the items in storage. If the humidity is too low, the air will extract moisture from the
product and cause it to dry out, resulting in a lost of flavor and quality.
3-12. AIR CIRCULATION
Proper air circulation is also important. Cool air carries heat away from stored
products and prevents the condensation of moisture. Proper circulation also carries away
the gases given off by fresh fruits and vegetables in their respiratory process. Circulation
is adequate if the recommended temperature is uniform in all parts of the refrigerated
3-13. GOOD STORAGE PRACTICES
Cleanliness and the use of floor racks (pallets) will retard action by micro-
organisms and prevent insect and rodent infestation.
a. Unless otherwise specified in the contractual requirements, subsistence should
be stored at least 12 inches (30 cm) from air ducts and ceiling-mounted blower units, at
least 4 inches (10 cm) from any wall, and with at least 24 inches (61 cm) between the top
of the stack and the ceiling. See figure 3-1.