5-13. RECOMMENDATIONS
a. Inspector Action. Utilizing all known information regarding the deteriorative
fruits and vegetables, you will make recommendations concerning the product.
Complete the appropriate forms and reports in accordance with local SOP.
b. A Potential Health Hazard. If you determine that a potential health hazard
exists or is suspected to exist, notify the veterinary officer.
c. Destination/Procurement Inspection. If there is no potential health hazard
found in a destination/procurement inspection, you must determine the compliance of
the product based upon comparison of known information with information taken from
the inspection data packet or local SOP.
d. Surveillance Inspection. If you find no health hazard on a surveillance
inspection, you must determine serviceability after comparing known information with
standards by DPSC or local SOP, as applicable. The following factors must be
considered:
(1)
Suitability for intended use.
(2)
Expected usage date.
(3)
Amount of product in storage.
(4)
Storage environment.
e. Disposition of Sample. Following the determination of recommendations,
you must determine the disposition of the sample. For further information, see
subcourse MD0704, Inspection Records and Reports.
5-14. REFERENCES
The following references may be used in the determination of deteriorative
conditions of fresh fruits and vegetables.
a. DOD 4145.19-R-1, Storage and Materials Handling.
b. AR 40-657, Veterinary Food Inspection.
c. DPSC Manual 4155.7, Subsistence In-Storage Quality Control and
Inspection.
MD0723
5-11
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