Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section III: Sanitary Requirements and Controls for Milk and Milk Products

1-20. Delivery Inspections (Class 4) of Dairy Products.

Department of the Navy
Bureau of Medicine and Surgery

Delivery inspections of dairy products are normally conducted by personnel attached to the receiving activity. This includes medical department personnel Navy and Marine Corps food service personnel (properly trained) at most facilities, and U.S. Army veterinary personnel when assigned. These inspectors must ensure that milk and milk products are from an approved source and delivered in containers which are in good condition, properly sealed, organoleptically acceptable, and that the temperature of the product on delivery is 40 degrees F or less or in accordance with the current DPSC contract. Vehicles used in transportation of milk in its final delivery containers must be refrigerated, constructed with permanent tops and sides, and must be clean. The use of ice on tops of milk cartons for cooling milk during delivery or on the serving line is prohibited.