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

1-33. Fresh and Frozen Food Items.

Department of the Navy
Bureau of Medicine and Surgery

1. Fresh and frozen food items including dairy products, eggs, fish, fruits, meat and vegetables are all highly perishable and require proper storage temperatures, humidity and air circulation. To promote proper air circulation these food items must be stored on pallets or one inch high deck grating away from bulkheads and cooling coils. At least 6 inches of clearance must be maintained between the tops of the stacks and the openings of the air ducts. Generally, when the recommended temperatures are uniform in all areas of the storage refrigerator or freezer, the air circulation is considered adequate.

a. Carbon dioxide (CO2) is generated by fresh produce stored in a compartment with poor ventilation at 40 degrees F or higher. The concentration of carbon dioxide (CO2) produced by respiration of the produce may reach levels which are unsafe for work. Under such circumstances, the concentration of CO2 must be checked by qualified personnel (gas free engineer aboard ship) prior to entry and an adequate supply of fresh air must be introduced into the space.

b. Meat, Meat Products and Poultry. Proper circulation of air is necessary to maintain the desired temperature throughout the meat and poultry refrigerator or freezer storage spaces. Meat and meat pans must not be stored on the deck.