i. STEP 9 - Determine compliance with the requirements for obvious condition
defects. This inspection is performed to determine if any deterioration is present in the
(1) Shipments are inspected to determine if the product is in the condition
required by the contract (e.g., fresh or frozen), if the product is at the required
temperature, and if the packaging (unit container) and packing (shipping container) are
in such condition as to protect the product during storage and distribution.
(2) Perform a sensory evaluation to determine condition. Perform an open-
package inspection. Examine fish to determine if it is free of microbial spoilage,
oxidative rancidity, freezer burn, and parasites and to determine if it is fresh, not stale or
putrid. On frozen items, it may be necessary to partially thaw a small sample to make
NOTE: Ensure products such as crab, lobster, and shellstock are alive if required by
j. STEP 10 - Report inspection findings.
(1) Report discrepancies to your supervisor.
(2) Document the samples that are destroyed during testing using the
appropriate sample receipt.
(a) Document samples at DeCA facilities using a DD Form 1222 sample
(b) Document samples at other facilities using a MEDCOM Form 57.
(3) Report inspection findings on a DD Form 1232, unless otherwise directed.
Inspection for quantity is a determination that the quantity (i.e., net weight or
count per primary container or unit) is as specified in the inspection data packet.
1-16. DETERMINING QUANTITY
When the product has been glazed as a means of preservation, this glaze is not
part of the net weight. The procedure below is a method of determining the amount of
glaze and the net weight, which is the actual amount of fish flesh.