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Chapter 2 - Receipt, Inspection, Expenditure, and Storage of Food Items
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
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Custody The  bulk  storeroom  storekeeper  having  custody  of the  food  items  delivered  accepts  responsibility  by signing  a  statement  on  the  invoice  that  normally  reads, “I accept responsibility for these items and hold myself accountable to the United States Government.” Date Stamping Food items must be date-stamped or color-coded to make sure the oldest stock is used first. INSPECTION Regardless of the source from which food items are obtained and regardless of any prior inspection, it may be your responsibility to inspect them as they arrive to determine  that  the  specified  quantities  have  been received. A designated member of the medical department should   perform   a   fitness-for-human-consumption inspection upon receipt of food items that have been purchased from a local market or under contracts that require  inspection  at  destination.  The  receipt  document showing that this inspection has been done must be signed  by  the  medical  representative. Inspection of Food Items Received From Naval Sources and Other Government Agencies An ashore supply activity will perform a quality inspection  of  food  items  upon  acceptance  from  the original supplier. This  inspection  should  be  done according to NAVSUPINST 4355.4 and should make sure  the  food  items  conform  to  the  specifications included in the purchase document. Such inspection will not be duplicated aboard ship. Before storing, the receiving   individual   will   coordinate   inspection procedures  to  detect  any  deterioration,  contamination, or infestation that may have occurred since the quality inspection  at  the  supply  activity.  Contaminated  or infested foods received via underway replenishment should  be  immediately  separated  and  disposed  of according  to  the  NAVSUP  P-486.  Government-owned subsistence  items  received  in  usable  condition  but  unfit for  storage  should  be  used  promptly  and  any  loss surveyed. Inspection of Food Items Received From Commercial  Sources Subsistence   items   received   from   commercial vendors will be inspected at origin and destination for conformance  to  all  terms  and  conditions  quoted  or referred to in the contract or purchase order. However, inspection at origin may be waived if lack of time or other justifying circumstances exist. The supply officer will make sure the commercial vendor has certified that the  food  items  delivered  are  in  conformance  with  the requirements of the Federal Food, Drug, and Cosmetic Act.  Meat,  poultry,  fish,  and  their  by-products  delivered under contract within the United States will be accepted only  if  they  bear  the  appropriate  stamps  from  the respective  government  agencies. In addition they should also have the special Department of Defense stamp.  These  various  stamps  are  illustrated  in  figure 2-1. Inspection by the Medical Department A  designated  representative  of  the  medical department  will  perform  a  fitness-for-human-con- sumption inspection upon receipt of food items that have been purchased on the local market or under contracts that  require  inspection  at  destination.  The  receipt document   showing   that   a   fitness-for-human-con- sumption inspection has been performed should be signed by the medical representative. Suspected items in which there is doubt as to fitness are not accepted and are  referred  to  a  local  Army  veterinarian  or environmental preventive medicine unit (EPMU) for analysis. Unsatisfactory Food Items The  subsistence  supply  system  has  quality assurance  provisions  designed  to  guarantee  the  receipt of wholesome, satisftactory food products. However, the  system  does  experience  breakdowns  in  specification standards  is  allowing  some  unsatisfactory  products  to filter into the supply pipeline. NONHAZARDOUS.—  These food items do not meet  expected  or  desired  standards,  but  do  not  constitute a  health  hazard  to  personnel  if  consumed.  A  good example of this would be chicken wings in a box labeled breasts. HAZARDOUS.—   These   food   items   would possibly cause, or are suspected to have already caused, harm  after  being  consumed.  Determination  of  fitness for human consumption is the responsibility of the 2-2

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