3-11. STORAGE PRECAUTIONS
a. All shipments should be segregated and marked in such a manner to ensure
that the oldest lots are issued first. (FIFO) However, it may become necessary to issue
a lot more quickly if loss by spoilage will be thus avoided or when another lot of the
same commodity is in a better condition for continued storage. Inventory control
(accountability) must be maintained.
b. Along with proper temperature and humidity, air circulation in a storage room
is an important factor in the proper storage of chilled and frozen subsistence. Items will
be stacked on pallets in such a manner that will provide a 4-inch wall clearance, 2-foot
ceiling clearance, and sufficient working aisles. Items will be stacked so as to permit
free air circulation throughout the storage box from fans and/or air duct systems.
c. The introduction of outside air into the cold storage room holding fruits and
vegetables is not necessary. However, when fresh fruits and vegetables are stored in a
tight compartment at temperatures of 40F or higher, the concentration of carbon
dioxide produced by respiration may reach such a danger point that a match or candle
will be extinguished. While this condition is not considered harmful to most products,
personnel should not work in such rooms until a supply of fresh air has been introduced.
d. Quick-frozen fruits and vegetables are highly perishable unless properly
stored. Correct handling and proper storage of such foods are imperative in utilizing
frozen foods to the best advantage. Upon delivery, quick-frozen fruits and vegetables
should be transferred promptly to a low-temperature storage space.
e. Meat items will not be stored on the bare floor. Pallets should be placed on
the floor to allow free circulation of air under all items stored in the space. Generally,
when the recommended temperature in all parts of the refrigerated space is uniform and
is maintained within the stacks in the freezer space, the circulation of air may be
considered to be adequate.
f. Egg cases should not be stacked more than five high. This avoids pressure
3-12. STORAGE TEMPERATURES
a. Storage temperatures for most frozen subsistence items are required to be in
the -10 to 0F (-23.3 to -17.8C) range. Ice cream, for example, should be stored at
-10 Fahrenheit or below. Chilled subsistence items are generally stored in the range of
32 to 35F (0 to 1.7C).