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Federal  Supply  Catalog,  part  III, Case  Lot  Data
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Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Special Space Problems - 14164_266
requirement for milk for 1,000 personnel for 30 days is 1,063  cubic  feet;  however,  this  is  based  on  milk  being delivered daily except on Sunday. For example, the storage  requirement  for  a  20-day  supply  of  milk  is 20/30ths  of  1,063,  or  709  cubic  feet.  Adjust  storage  data when requisitioning frozen meats instead of chilled sausage meats and other cured meats. Chilled storage is recommended for fresh potatoes and onions. If you have separate specific storage areas for these items, adjust the chill   storage   requirements   accordingly.   Storage requirements reflect only the space required for the foods  in  their  packaging.  You  should  estimate  the additional space required for air circulation, aisles, shelves, and battens. The many variations in storage space  configuration  make  a  standard  modification impractical. The 45-day SEB and the 6-month requirement for spices  and  low-use  staple  items  for  afloat  GMs  are contained  in  NAVSUP  P-486,  volume  I,  appendixes  D and  E,  respectively.  They  serve  as  guides  in  planning readiness requirements for those ships with prescribed endurances  that  extend  beyond  30  days.  The  SEB includes  a  larger  portion  of  dehydrated  and  other spacesaving items and a smaller portion of refrigerated items than is generally used when operating conditions permit regularly scheduled replenishment of more bulky perishable items. When these endurance base guides are used in combination with 30-to 45-day stock levels that reflect an individual ship’s normal usage, endurance levels can be adapted to the storage space limitation of the  ship. Procurement Restrictions Food items authorized for Navy use are listed in the FSC. Requests for exceptions or deviations from usage restrictions  should  be  submitted  via  the  chain  of command to NAVFSSO with complete justification. Brand  name  items  are  not  authorized.  Check  the NAVSUP P-486, volume I, for further information about procurement  restrictions. Private messes have the option to use either the Navy supply system or commercial vendors, or both. Determining Space Availability Now that you know how to estimate quantities, you should learn to estimate storage space. You do not want to order more than can be stored. The capacity of a compartment shaped like the one shown in figure 12-4 is found by multiplying the length by the width by the height; for example, 20 x 15 x 10= 3,000 cubic feet. 12-7 Figure  12-4.–Rectangular  space. Unfortunately, all storage spaces are not this easy to figure. Many times there are coils, pipes, lights, and required  passageways  or  aisles  that  prevent  you  from using all the space. You cannot pack or store food items up  to  the  overhead  or  from  bulkhead  to  bulkhead because room for ventilation and access to the food items  must  be  provided. For example, a storage space 22 feet 6 inches long, 14 feet 3 inches wide, and 9 feet 9 inches high is shown in figure 12-5. There are coils extending out 6 inches Figure  12-5.-Space  with  obstructions.

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