Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
Section V: Storage and Care of Food Items

1-31. General Information.

Department of the Navy
Bureau of Medicine and Surgery

1. Correct storage procedures play a major role in preventing foodborne illness and increasing the storage life of foods. Proper temperatures, air circulation, and humidity retard food spoilage and growth of pathogenic organisms. Adequate stock rotation reduces losses due to spoilage and adequate pest control reduces infestation, contamination and damage caused by insects and rodents.

2. High levels of sanitation and safety must be maintained in all food storage facilities. Food items must be palletized or placed on shelves as appropriate in a manner which is safe, facilitates proper cleaning, promotes adequate air circulation, and prevents insect and rodent harborages. Since age is a contributing factor in food spoilage, foods must be rotated so that the oldest items are used first.