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1-4, and 1-5 should not be used. Rusty cans maybe used provided the rust does not penetrate the can. Rust that can be wiped off is not penetrating. CAN INTERIOR.— Contents  should  be  removed, the can rinsed, and the interior examined for pinholes against a strong light. If pinholes are present, contents should  be  discarded. CONTENTS.— Contents   of   can   should   be examined for characteristic odor and appearance of the product. REJECTION OR SURVEY.— Except for coffee and molasses, foods contained in cans displaying the following  conditions  are  unsatisfactory  and  should  be surveyed and disposed of: Figure 1-5.—A severely dented can in which the end seam is pulled out of position. Figure 1-3.-Severe angularly dented can with crimping of body. Figure 1-4.-Severe dent that buckles end seam of a can. Pinholes-tiny  holes  caused  by  action  of  food  acids during prolonged storage. Swells  (or  swellers)—both  ends  of  cans  bulge outward because of bacterial action and gas production. Ends do not yield to finger pressure. (Molasses may bulge  in  tropical  areas,  but  this  condition  is  not dangerous and the product need not be rejected for this reason.) Springers—one or both ends bulge outward because of bacterial action and gas. However, this bulge will yield on pressure and spring back to bulge condition on release. Springers or swellers of coffee containers, however,  usually  indicate  a  properly  sealed  container that has merely retained natural coffee-bean gases. Flippers—both ends are flat, but one end will bulge out  ward  when  the  opposite  end  receives  pressure.  This condition is caused by either bacterial action or chemical action  resulting  in  gas  production. Spoiled or Damaged Food Products Several precautions eliminate the factors that cause spoiled  or  damaged  food  items.  These  precautions include  inspection  for  quality  upon  receipt,  proper storage and handling, and maintenance of required temperatures  relative  to  each  respective  phase  of  the operation. The absence of any one of these precautions may encourage food spoilage and damage. The   following   hazardous   material   should   be disposed of accordingly, using the applicable survey procedures outlined in NAVSUP P-486, volume I: 1-11

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