(2) Wipe the puncture needle with an alcohol-soaked cloth.
(3) Check the air passage. Be sure that any food particles are removed by
shaking the gauge with a downward motion.
Section II. CONTAINER DEFECTS
a. Determining Type and Extent of Damage. The veterinary food inspection
specialist must determine whether the packaging materials have been damaged or have
deteriorated. Since canned rations play an important part in the feeding programs of
the military service, veterinary food inspection specialists must be able to determine
whether the item has been properly protected. They must be able to determine the type
and extent of damage in order to be able to make proper disposition recommendations
of the defective product. The end result of canning procedures is a highly acceptable
food product that may be stored for a long period of time.
b. The Severity of Defects. In the inspection of canned food items, there are
varying degrees of severity of defects. Exterior container defects are classified with
regard to the severity of the defect and the effect such a defect may have upon the
contents of the can.
c. Identifying Container Defects. The ability to identify container defects is the
basis for surveillance inspections. Many can defects are associated with the actual
manufacturing process and others are caused by handling of the container. In the
defense supply system, products must be acceptable after many moves and after long
periods of storage. It is part of the duty of the veterinary food inspection specialist to
properly identify products that have not withstood these conditions and to remove them
from the supply system.
d. External or Internal Defects. For the veterinary food inspection specialist's
purpose, can defects are usually classed as external defects or internal defects.
External defects are those that will be seen during external or closed-package
examination, whereas internal defects are those seen during internal or open-package
In performing the actual examination of a container, the inspector must use the
senses of sight and touch. The inspector should begin by holding the can with end
seams resting on the fingertips. Beginning in the side seam vicinity, he should visually
examine the can from end seam to end seam and at the same time revolve the can with
the fingertips. Revolving the end seams over the fingertips should also detect improper