LESSON 3
WAREHOUSE PROCEDURES
Section I. DRY STORAGE
3-1.
GENERAL
There are two kinds of warehouses or food storage facilities. Dry storage is
available for semiperishable subsistence and cold storage for perishable subsistence that
requires temperature regulation. TM 38-400, provides guidance to the veterinary food
inspection specialist for product temperatures, humidity and suggested storage life of
perishable and semiperishable subsistence
3-2.
DEFINITIONS
a. Storage Life. The approximate time (days or months) of the expected life of
the product when stored IAW applicable specifications and regulations. The term storage
life is synonymous with shelf life.
b. Inspection Test Date. A future inspection date based on the known
serviceability of a semiperishable subsistence item. The inspection test date is indicated
by month/year and is computed on the basis of the specified number of months after the
date of pack, as indicated by the known quality of a specific commodity. The initial
inspection test date is provided in the contractual documents, while subsequent
inspection test dates are determined by quality assurance personnel based on product
and storage conditions.
3-3.
SEMIPERISHABLE SUBSISTENCE
Semiperishable subsistence can be safely stored for relatively long periods of time
without refrigeration. The term "semiperishable" refers to canned, dried, and dehydrated
items, such as salt, sugar, flour, coffee, or cereal. These are items that do not require
refrigeration. Such items should be stored on pallets in areas that are clean, dry, and
well- ventilated. Shipments should be segregated and clearly marked so that the oldest
lots, as packed and received, are issued first unless the newer lots show evidence of
deterioration or spoilage. The proper method of storage depends on the item and type of
pack. Bagged items and those requiring insect control should be stored off the floor on
pallets and/or shelves. These pallets and/or shelves should be set out from the walls far
enough to allow access for cleaning and inspections and to reduce insect harborages.
Subsistence should not be stacked so that crushing occurs as this increases the chance
of pest problems. The height, to which a product can be stacked, without bursting or
crushing the bottom layers, is limited. Stacking products too high exposes them to
potentially high temperatures near the ceiling. The same applies when stacked next to
MD0694
3-2