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Page Title: Chapter 2 - Receipt, Inspection, Expenditure, and Storage of Food Items
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Inspection of Food Items Received From Commercial Sources
CHAPTER 2 RECEIPT, INSPECTION, EXPENDITURE, AND STORAGE OF FOOD ITEMS As  a  Mess  Management  Specialist  (MS),  you  may be assigned as the jack-of-the-dust or as the subsistence bulk  storeroom  storekeeper,  responsible  for  the  proper receipt  and  storage  of  food  items  and  making  breakouts to  the  general  mess,  officers’  mess,  and  chief  petty officers’ mess. It is also your responsibility to keep these spaces clean, safe, and orderly and to keep the leading MS up to date on stock levels. This  chapter  discusses  the  procedures  for  the receipt, inspection, storage, and expenditure of food items as prescribed by the  Food  Service  Management, NAVSUP P-486. RECEIPT Deliveries can usually be anticipated because of shipment notices, delivery dates on requisitions, or other notifications, and preparations should consequently be made to receive the material. Receiving personnel should be ready to inspect the material, storerooms should  be  ready  to  receive  the  material,  and  the necessary arrangements for working parties should be made  well  in  advance  so  that  once  the  anticipated material arrives, it maybe stored immediately to prevent temperature  fluctuations.  Such  fluctuations  will  reduce the quality and storage life of food items. Subsistence  items  received  aboard  a  ship  or  shore activity  are  accompanied  by  a  variety  of  receipt documents depending upon the method of request and the issuing activity. Certain certifications are common to  all  receipt  documents.  Receiving  personnel  must  do the  following: l l l l l l Inventory all food items Circle  the  quantity  accepted Date the document upon receipt Have items inspected by a medical representative Have  the  documents  stamped  by  a  medical representative  as  passing  medical  inspection Sign the document to indicate receipt 2-1 UNLOAD  SHIPMENT Always  remember  that  safety,  sanitation,  and security of food items should not be compromised when unloading and loading stores. Careful planning and preparation  will  minimize,  if  not  prevent,  this  problem. Receiving   procedures   will   be   issued   and   routes established.  This  will  facilitate  unloading  and  loading stores and definitely eliminate wandering food items that could be lost or stolen. Working  parties  should  be  requested  well  in advance  and  requirements  are  established  from  each department. Get the request for working parties and requirement lists including the day of delivery published in the plan of the day a few days before the day of delivery. When there is a sufficient number of personnel from  other  departments,  use  supply  personnel  as checkers, spotters, and supervisors to the greatest extent possible. Unload  and  load  as  fast  as  possible  to  avoid prolonged  exposure  to  less  than  ideal  temperatures  and to not diminish the average shelf life of food items and to  prevent  spoilage. Safety All personnel involved in receiving and storing food items must receive instructions on the following safety precautions: l l l l The proper method of lifting heavy objects Wearing of protective hats, safety shoes, and gloves Operation  of  materials-handling  equipment  such as forklifts, pallet jacks, and portable conveyors Removal of hatch covers and ladders Designated Receiver When  food  items  are  received,  the  food  service officer  (FSO)  or  a  designated  assistant  inspects  the  food items to verify the exact quantity received and signs the receiving  documents  to  acknowledge  receipt.

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