b. All containers, including sample cases, should be properly closed and
strapped, with packaging and packing materials in good condition.
c. Different types of subsistence should be stored in separate areas. Products
that easily absorb foreign odors, such as butter and shell eggs, must not be stored in the
same area with fresh fruits and vegetables, or with cured and smoked meats. Refer to
TM 38-400 for the identification of products prone to this type of problem.
d. Eating, drinking, smoking, and tobacco chewing should be prohibited
in storage areas.
e. Each refrigerated room should have signs posted with the required temperature
and item category on or next to the odor. See figure 3-2.
3-14. RECEIPT OF FROZEN FOODS
Frozen products cannot be accepted on a procurement inspection if they are
thawed. If partially or completely thawed frozen products are government owned, but
shipped by commercial transportation, and the cause of defrosting is the fault of the
carrier, the product may be provisionally rejected to the carrier. In no case will a product
received in a thawed state be refrozen for storage. If the product is wholesome and the
quality is acceptable, it may be issued for immediate use. Cold storage facilities do not
have the equipment to quick freeze; slow freezing results in a definite loss of quality.
3-15. BASIC ITEMS
Certain equipment and procedures are necessary to conduct a proper inspection.
a. Scales. These are used for determining net weight. They may be provided by
the receiver or the veterinary activity. Currently available are electronic digital platform,
overhead rail, platform dial, or platform beam scales. Electronic digital platform scales
are preferred. Capacity and graduation of the scale must ensure an accurate
determination of net weight and must weight in the lowest increment specified in the
contract. When a scale is not being used, it must be stored in an accessible place and in
such a way that its validity is not endangered. It must be checked periodically for
accuracy in accordance with federal, state, and local regulations. A certificate verifying
the accuracy of the scale should be prominently affixed to the face of the scale each time
it is checked by proper authorities and passed. Test weights should be available and
should be certified as being accurate.
b. Knife. This is used to cut the wrapping and packaging materials. It is issued to
the inspector and should be kept clean and sharp, stored properly, and handled safely.
When fabricated meat is inspected, wire or strap cutters are needed to open the master