(1) The Product Services Office, Defense Supply Center Philadelphia
(DSCP-HS) is responsible for developing, maintaining, and coordinating the DSCP
Handbook 4155.2, Appendices and any proposed changes with inspection and food
service activities of the Military Services.
(2) The Operational Rations Business Unit (DSCP-HR) is responsible for
providing contractual inspection guidance when requested by an inspection activity for
warranty inspection purposes.
(3) As appropriate, Inspection services shall be provided by either the USAF
Public Health Service or the U.S. Army Veterinary Service.
(4) Storage and warehousing services necessary to provide adequate labor
and materials handling to conduct sampling and recouping of operational rations shall
be provided by the activity having custodial management of the rations.
(5) The inventory of rations shall be managed by either the Defense Supply
Center Philadelphia's Operational Rations Business Unit (DSCP-HR), the Ordering
Officer; or the Accountable Officer having material management responsibility.
Section III. INSPECTION INFORMATION
INSPECTION FACILITIES AND EQUIPMENT
Inspection facilities are normally required at fixed storage locations. Listed below
are some items to consider when setting up in inspection room:
a. Location. A fully enclosed room convenient to the storage facility or location
of the rations being inspected, the entrance shall be restricted to those involved in the
inspection process. The area should be consistent with the extent of the operation, be
heated/air conditioned, and be accessible by forklift.
b. Ventilation. A room that is well ventilated and free from dust and odors of all
c. Lighting. The intensity of light needed for critical appearance examinations
should be at least 100-foot candles. Florescent lighting shall be restricted to the special
d. Furnishings. The inspection tables and/or counters should be approximately
36 inches high and 30 to 36 inches wide. The tops should be impervious (e.g., stainless
steel, enameled steel, or pressure laminated plastic). The sink (preferably a three-
compartment stainless steel) must have hot and cold running water, be large enough to