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.

Approved for public release; Distribution is unlimited.

The listing of any non-Federal product in this CD is not an endorsement of the product itself, but simply an acknowledgement of the source. 

Operational Medicine 2001

Health Care in Military Settings

This web version is provided by The Brookside Associates Medical Education Division.  It contains original contents from the official US Navy NAVMED P-5139, but has been reformatted for web access and includes advertising and links that were not present in the original version. This web version has not been approved by the Department of the Navy or the Department of Defense. The presence of any advertising on these pages does not constitute an endorsement of that product or service by either the US Department of Defense or the Brookside Associates. The Brookside Associates is a private organization, not affiliated with the United States Department of Defense.

Contact Us  ·  ·  Other Brookside Products