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Preparation of Record of Receipts and Expenditures NAVSUP Form 367
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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Rotation of Semiperishable Food Items
incoming material file, circle the quantity accepted, sign it  (accepting  responsibility),  and  deliver  it  to  the  FSO who will place it in his or her accountability file. An  exception  to  these  procedures  occurs  when orders are placed for delivery over an extended period. In  this  case,  after  the  storeroom  storekeeper  has  signed each delivery ticket, assuming responsibility for the food  items,  the  ticket  is  filed  in  the  accountability  file and the amount of the delivery noted on the DD Form 1155 at the end of the month. When final delivery has been made, the distribution of the DD Form 1155 will follow procedures as shown in items a through d. FOOD STORAGE All areas in which food items are stored must be kept clean  and  clear  of  unnecessary  traffic  and  unpleasant odors. Care should be taken to keep food items away from areas where asphalt, fuel, creosote, or lubricating oils  are  present. Smoking in food storage spaces is prohibited to avoid fire and prevent certain food items from absorbing the odor or smoke. Items in damaged containers or bags will be issued immediate if they are fit  for  human  consumption;  otherwise,  they  will  be surveyed.  Inspect  the  food  items  regularly  for  signs  of damage,  spoilage,  and  insect  or  rodent  infestation. More specific storage principles and procedures are discussed later in this chapter. PRINCIPLES OF STORAGE Certain basic storage principles and procedures must  be  observed  regardless  of  the  type  of  items. Organized storage spaces help facilitate storing, issuing, counting, cleaning, and safety. This organization will result in a quicker determination of items that are low and thereby avoid unplanned replenishment. Applying these principles will save you headaches and future problems. Safety Materials  must  be  stored  properly  to  prevent  injury to the ship and the crew and to prevent damage to the material itself. Items that are stored overhead and on top of bins must be secured with particular care because the lashing or other means of securing maybe subjected to heavy strain while the ship is underway. Accessibility Supplies  must  be  arranged  in  storage  to  facilitate breakouts.  Items  that  are  issued  most  frequently  should be  located  nearest  to  the  breakout  area.  Whenever possible, avoid storing an item on top of or behind a totally different kind of material. Failure to observe this rule causes slow breakouts and slow and inaccurate inventories.  Items  must  be  stored  so  that,  under ordinary conditions, the oldest stock will be the first issued; this process is the first in/first out (FI/FO) rule. Orderliness Case  goods  should  be  stored  neatly  in  the  storage area so that they can be counted by sight without being moved. Safety, accessibility, and orderliness are closely interrelated  and  must  be  considered  together.  For instance, if for the sake of accessibility, you leave cases of canned goods stacked in the passageway, or if you do not secure them properly, you will violate rules of safety and orderliness. If such a practice were carried to an extreme, you would eventually have such confusion that accessibility  would  suffer  also. SEMIPERISHABLE FOOD ITEMS The term  semiperishable  refers  to  food  items  that are canned, dried, dehydrated, or otherwise processed to the extent that such items may, under normal conditions, be   stored   in   a   nonrefrigerated   space.   While semiperishable food items are not nearly as prone to spoilage as perishable food items, spoilage can and will occur if the items are mishandled, improperly stored, or stored  too  long.  Always  remember  the  length  of  storage should be based on the packing date of the product and not the date of receipt. Storage Principles of  Semiperishable  Food Items When  possible,  store  semiperishable  food  items  in clean,  cool,  dry,  well-ventilated  storerooms.  Check  all items at regular intervals for signs of damage. Keep your  storerooms  clean  to  prevent  the  contamination  of bagged foods by dirt and dust. Separate  and  clearly  mark  shipments  so  that  the oldest lots-as packed, not as received—are issued first. However, if newer lots show signs of deterioration or spoilage, they should be issued first. Methods of storage depend on the size and the contents of the container and the bursting or breaking strength of the bottom layers. Care must be taken not to stack items too high because of the danger of bursting or  crushing  the  bottom  layers. 2-11

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