Manual of Naval Preventive Medicine: Chapter 1: Food Service Sanitation: Chapter 1: Food Service Sanitation: Section V: Storage and Care of Food Items: 1-35. Storage Data for Perishable and Semiperishable Items

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

1-35. Storage Data for Perishable and Semiperishable Items

Department of the Navy
Bureau of Medicine and Surgery

1. For guidance, both ashore and afloat, tables of safekeeping items, proper storage temperatures, and storage life of perishable and semiperishable items can be found in NAVSUP PUB 486, Volume 1, Chapter 5. These tables list temperatures and humidities considered most favorable for the safe storage of food. Medical department personnel should obtain copies of this publication and familiarize themselves with current storage data. Local supply departments also maintain this publication and can provide information relative to procurement and recent changes.

2. When computing the terminal date of maximum possible storage period, the date of pack or oldest inspection test date stamp on the product, as well as date of receipt, must be used. Questions concerning out-of-date products should be directed to the area Veterinary Service.

Table 1-5. Directions for Cleaning Ice Making Machines Monthly

Bulk Ice Making Machines

1. Turn off motor

Empty, defrost, and clean. Make certain overflow pipes carry off water used for defrosting

2. Wash all parts, including ice buckets, scoops, ice storage bin.

Use a plastic bristle brush to scrub inside and outside of bins with mild detergent solution.

3. Rinse

Adequate rinsing with water containing at least 50 ppm chloring should be ensured to preclude bad odors and the accumulation of film deposits from detergents. Water drain should be clear and free to allow proper rinse.

4. Check Water Control

Clean to prevent control clogging of holes of control water flow.

Ice Dispensing Machines
Cleaning Instruments Without Unit Disassembly

1. Shut off water

Pour 1 qt. cleaning solution slowly into water reservoir.

2. Place a container below ice chute in bin and start ice machine

Ice will be formed from cleaning solution. Discard ice. Shut off machine.

3. Flush ice-making system

Add 1 qt. cleaning water to reservoir. Catch ice container. Discard.

4. Wash down storage bin with mild detergent solution. Rinse.

Inside should be scrubbed with plastic brush.

Bulk Ice Making Machines
1. Turn off motor	Empty, defrost, and clean. Make certain overflow pipes carry off water used for defrosting
2. Wash all parts, including ice buckets, scoops, ice storage bin.	Use a plastic bristle brush to scrub inside and outside of bins with mild detergent solution.
3. Rinse	Adequate rinsing with water containing at least 50 ppm chloring should be ensured to preclude bad odors and the accumulation of film deposits from detergents. Water drain should be clear and free to allow proper rinse.
4. Check Water Control	Clean to prevent control clogging of holes of control water flow.
Ice Dispensing Machines Cleaning Instruments Without Unit Disassembly
1. Shut off water	Pour 1 qt. cleaning solution slowly into water reservoir.
2. Place a container below ice chute in bin and start ice machine	Ice will be formed from cleaning solution. Discard ice. Shut off machine.
3. Flush ice-making system	Add 1 qt. cleaning water to reservoir. Catch ice container. Discard.
4. Wash down storage bin with mild detergent solution. Rinse.	Inside should be scrubbed with plastic brush.