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.
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
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.
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.
Case goods should be stored neatly in the storage
area so that they can be counted by sight without being
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
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 receivedare 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.