c. Table 5-7, "Chill storage of perishable subsistence," in DOD 4145.19-R-1
(see Appendix A) should be used as a guide for chilled subsistence.
d. Storage life is the total elapsed time from date of pack to date of issue for
immediate consumption. The approximate storage life given in these tables is the best
estimate of expected life based upon experience for subsistence procured and stored in
accordance with applicable specifications and regulations. Specific lots of items listed
in tables 5-6 and 5-7 may be expected to show signs of quality loss approximately 20
percent of the time. Therefore, surveillance inspection procedures should be
established from time of receipt until the subsistence item is issued and consumed. The
frequency of inspection should be established through actual experience with various
products and as prescribed in pertinent military publications.
Section IV. INSPECTION OF FOOD STORAGE FACILITIES
3-16. DISTINGUISHING BETWEEN PROPER AND IMPROPER SANITARY
PROCEDURES IN FOOD STORAGE FACILITIES
a. The veterinary food inspection specialist needs to be on the alert for improper
sanitary procedures in food storage facilities. The food storage facilities may be in a
commissary store, post-exchange, dry storage, and/or cold storage.
b. Some of the improper sanitary procedures that the veterinary specialist will
identify in food storage facilities are:
(1) Improper temperatures. See Subcourse MD0694, Basic Food
Inspection Procedures, for procedures of determining temperatures of a storage area.
(2) Improper relative humidity. Humidity will be determined using the sling
or wall-mounted psychrometer.
(3) Improper storage procedures. Refer to sections I thru III of this lesson
for storage procedures and precautions.
(4) Improper sanitary conditions. Refer to para 1-5 of this subcourse for
(5) Improper sanitary practices by personnel. Refer to paragraph 1-5t for
requirements for cleanliness and health of personnel.
The veterinary food inspection specialist reports all deficiencies noted to his
supervisor and completes the appropriate form according to local SOP.