Section III. CHILLED AND FROZEN STORAGE
3-9.
GENERAL
Chilled and frozen subsistence is highly perishable and must be properly stored
to avoid rapid deterioration prior to issue and use.
a. Storage at temperatures which are too high or too low, under unfavorable
conditions of humidity, or in the absence of proper air circulation in unsanitary
storerooms will result in rapid spoilage and eventual loss of the product.
b. Most spoilage of chilled and frozen subsistence is caused by microorganisms,
particularly certain species of bacteria and fungi. The contamination spreads rapidly
from the decayed items to the surrounding sound subsistence.
c. Therefore, frequent inspection while in storage, followed by sorting and
removal of the decayed items or portions thereof, is of basic importance in maintaining
the products in top condition and in keeping losses to a minimum.
d. Temperature recordings must be kept in a log by warehouse personnel. The
quality assurance representative (QAR) is responsible to verify that proper storage
temperature is maintained.
3-10. SPACE REQUIREMENTS
a. Installation-Type Cold Storage Facilities (inside the Continental United
States). The installation-type cold storage facility in CONUS normally is used to
receive, store for a short term, and issue perishable subsistence to authorized
organizations and activities.
(1) A central meat processing facility, when authorized, will be attached and
immediately adjacent to the cold storage facility. Each operation will, however, be
separate and distinct from the other.
(2) The installation-type cold storage facility usually contains five
refrigerated rooms, each designed for a definite purpose; a freezer room for the storage
of frozen items, a chill room for the storage of carcasses and chilled meats, a chill room
for storage of shell eggs and dairy products, and two chill rooms for the storage of fresh
fruits and vegetables.
b. Depot and Installation-Type Cold Storage Facilities (Overseas). Depot
and installation-type cold storage facilities (overseas) usually consist of four refrigerated
rooms: a freezer room for the storage of frozen items, two chill rooms for the storage of
fresh fruits and vegetables, and an egg and dairy products chill room. There is no chill
room for the storage of chilled meats and carcasses.
MD0717
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