(3) Refrigeration areas. Refrigerated display cases of bakery products
must, on a weekly basis, be emptied and thoroughly washed with a general purpose
detergent, rinsed, sanitized, and dried. In general, refrigeration areas must be free from
objectionable odors and from mold. They also must be maintained in a clean and
sanitary condition. Temperature checks are required three times each working day and
once on nonworking days. Chill items, such as dough products and dairy products,
including milk and eggs, must be stored and displayed at temperatures below 40oF
(4.4oC). Frozen products must be stored or displayed at a temperature of 0oF (-18oC) or
below.
(4) Storing and storage. Storage facilities must be clean, sanitary, and in
good repair. Shelves, cabinets, and dunnage or pallets must be used where necessary
to protect materials from contamination. Product unfit for human consumption must be
isolated from good product. Hazardous products, such as pesticides, insecticides, and
other toxic materials, must be separated from all food products, and never stored,
transported, or displayed together.
(5) Salvage area. The salvage area must be physically separated from all
other products storage areas. The area must be cleaned on a daily basis. Salvageable
items must be separated from non-salvageable items. Damaged hazardous items must
not be placed in the salvage area at any time.
e. Warehouse Section.
(1) Cleaning. The warehouse must be kept clean and orderly. Food
product spillage must be removed on a daily basis. Floors in the warehouse must be
swept and cleaned on a weekly basis, or more often is necessary. Cleaning utensils
and equipment must be stored separately from the storage areas.
(2) Refrigeration area. Refrigeration areas must be free from objectionable
odors and from mold. They must be maintained in sanitary conditions. Refrigeration
areas must be equipped with an accurate thermometer. Temperature checks are
required on storage refrigerators and freezers at least three times each working day and
once on nonworking days. The chill storage requirements and the freezer storage
requirements are the same as for the meat market area and the grocery market area.
(3) Storing and storage. Storage facilities must be clean, sanitary, and in
good repair. Shelves, cabinets, and dunnage or pallets must be used where necessary
to protect materials from contamination. Storage practices must be in accordance with
directives and technical manuals of the military services concerned. Storage facilities
should be inspected daily for cleanliness and proper stock rotation. Damaged items,
such as cans with missing labels, dents, leakers, swellers, or other defects, should be
removed to the salvage area for thorough inspection. Recommendations are then
made to the commissary officer as to the serviceability of the product. The commissary
officer can then dispose of the product through regular issue, special sale at reduced
prices, forced issue, or condemnation.
MDO717
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